Cooking With Stockpilingmoms

Black Bean Quesadillas Recipe

Shelley@CookingWithStockpilingMoms — Thu, 10 May 2012 22:00:06 +0000

Black Bean Quesadillas Recipe

Recipe type: Main Dish

Author: Originally published as Black Bean Quesadillas in Light & Tasty June/July 2006, p7

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Serves: 5

Ingredients

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Instructions

In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes.
Stir in the tomatoes and corn; cook 2 minutes longer.
Add the black beans, pepper and salt.
Cook until vegetables are tender; drain.
Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray.
Spoon bean mixture onto half of each tortilla; sprinkle with cheese.
Fold tortilla over filling.
Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

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Thank You Taste Of Home for the picture and recipe!

Triple Berry Brownie

Shelley@CookingWithStockpilingMoms — Sat, 05 May 2012 22:00:38 +0000

Prep Time: 25 min
Total Time: 2 hours 5 min
Makes: 16 servings

Ingredients:

1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup frozen whipped topping, thawed
1 1/3 cups halved fresh strawberries
1 cup fresh blueberries
1/2 cup fresh raspberries

Directions:

1. Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom only of 12-inch pizza pan. Make brownies as directed. Spread in pan.
2. Bake 20 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely.
3. In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on high speed until smooth and creamy. Fold in whipped topping; spread on brownie. Arrange berries over cream cheese mixture. Refrigerate 1 hour. Store covered in refrigerator.

***You can use low fat Cream Cheese!

***Thanks Betty Crocker for the pic and recipe!!

Stuffed Baby Red Potatoes Recipe

Shelley@CookingWithStockpilingMoms — Fri, 04 May 2012 22:00:20 +0000

Stuffed Baby Red Potatoes Recipe

Recipe type: appetizer

Author: Originally published as Stuffed Baby Red Potatoes in Taste of Home December/January 2009, p45

Prep time: 45 mins

Cook time: 15 mins

Total time: 1 hour

Serves: 24

Ingredients

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Instructions

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
In a large bowl, mash the potato tops and pulp with butter.
Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-in. x 10-in. x 1-in.

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Thank You Taste Of Home for the picture and recipe!

Tex-Mex Chicken with Black Beans & Rice

Shelley@CookingWithStockpilingMoms — Thu, 03 May 2012 22:00:05 +0000

Tex-Mex Chicken with Black Beans & Rice Recipe

Recipe type: Crock pot

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 6

Ingredients

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chilies
1 cup uncooked instant rice
1 cup black beans, rinsed and drained
1 container (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Instructions

Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker.
In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning; pour over chicken.
Cover and cook on low for 7-9 hours or until chicken is tender.
Prepare rice according to package directions.
Place beans in a small microwave safe-bowl.
Microwave on high for 30 seconds or until warmed; stir in rice.
Remove meat and keep warm.
Skim fat from cooking juices; stir in sour cream.
Serve chicken with rice mixture.
Sprinkle servings with cheese, tortilla chips and cilantro

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Thank You Taste Of Home for the picture and recipe!

Gluten Free Banana Bread Recipe

Shelley@CookingWithStockpilingMoms — Wed, 02 May 2012 22:00:25 +0000

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Gluten-Free Banana Bread Recipe

Recipe type: Gluten-Free

Author: Originally published as Gluten-Free Banana Bread in Healthy Cooking December/January 2010, p17

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Instructions

In a large bowl, combine the flour, baking soda and salt.
In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.
Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
Sprinkle with walnuts.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.

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Thank You Taste Of Home for the picture and recipe!

Country-Fried Steak Recipe

Shelley@CookingWithStockpilingMoms — Tue, 01 May 2012 22:00:29 +0000

Country-Fried Steak Recipe

Recipe type: Main Dish

Author: Originally published as Country-Fried Steak in Taste of Home February/March 1997, p17

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cubed steaks (4 pounds each)
3 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
1 cup milk

Instructions

Place milk and bread crumbs in separate shallow bowls.
In another shallow bowl, combine flour, salt and pepper.
Coat beef with flour mixture, then dip in milk and roll in crumbs.
In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until golden and no longer pink.
Remove and keep warm.
Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

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Thank You Taste Of Home for the picture and recipe!

Secret-Ingredient Stuffed Eggs Recipe

Shelley@CookingWithStockpilingMoms — Mon, 30 Apr 2012 22:00:18 +0000

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Secret-Ingredient Stuffed Eggs Recipe

Recipe type: Side Dish

Author: Originally published as Secret-Ingredient Stuffed Eggs in Country Woman April/May 2010, p39

Ingredients

6 hard-cooked eggs
4 tablespoons crumbled goat cheese, divided
3 tablespoons finely chopped pecans, divided
3 tablespoons mayonnaise
2 tablespoons finely chopped celery
2 tablespoons mango chutney
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Cut eggs in half lengthwise.
Remove yolks; set whites aside.
In a small bowl, mash yolks.
Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well.
Stuff into egg whites.
Refrigerate until serving.
Just before serving, sprinkle with remaining goat cheese and pecans.

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Thank You Taste Of Home for the picture and recipe!

Gluten-Free Breakfast Blintzes Recipe

Shelley@CookingWithStockpilingMoms — Sun, 29 Apr 2012 20:00:22 +0000

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#Gluten-Free Breakfast Blintzes Recipe

Recipe type: Gluten-Free

Author: Originally published as Gluten-Free Breakfast Blintzes in Healthy Cooking April/May 2010, p11

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 9

Ingredients

1-1/2 cups fat-free milk
3 eggs
2 tablespoons butter, melted
2/3 cup gluten-free all-purpose baking flour
1/2 teaspoon salt
FILLING:
1 cup (8 ounces) 2% cottage cheese
3 ounces reduced-fat cream cheese
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/4 cups each fresh blueberries and raspberries
Confectioners’ sugar, optional

Instructions

In a small bowl, combine the milk, eggs and butter.
Combine the flour and salt; add to milk mixture and mix well.
Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat.
Stir crepe batter; pour 2 tablespoons into center of skillet.
Lift and tilt pan to coat bottom evenly.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed.
When cool, stack crepes with waxed paper or paper towels in between.
In a blender, cover and process cheeses until smooth.
Add sugar and extract; pulse until combined.
Spread a scant 1 tablespoonful onto each crepe.
Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through.
Serve topped with berries and dust with confectioners’ sugar if desired.

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Thank You Taste Of Home for the picture and recipe!

Jalapeno-Lime Marinated Chicken Recipe

Shelley@CookingWithStockpilingMoms — Sat, 28 Apr 2012 22:00:15 +0000

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Jalapeno-Lime Marinated Chicken Recipe

Recipe type: Grilling

Author: Originally published as Jalapeno-Lime Marinated Chicken in Test Kitchen Favorites 2004 , p139

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 10

Ingredients

1 cup thawed orange juice concentrate
2/3 cup chopped onion
1/2 cup lime juice
1/2 cup honey
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
2 teaspoons grated lime peel
1/2 teaspoon garlic salt
2 garlic cloves, minced
10 boneless skinless chicken breast halves (4 ounces each)

Instructions

In a 4-cup measuring cup, combine the first nine ingredients.
Pour 2 cups into a large resealable plastic bag; add chicken.
Seal bag and turn to coat; refrigerate for 2-4 hours.
Cover and refrigerate remaining marinade for basting.
Drain and discard marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade.

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Thank You Taste Of Home for the picture and recipe!

Johnsonville® Italian Sausage Rigatoni Recipe

Shelley@CookingWithStockpilingMoms — Sat, 28 Apr 2012 00:00:52 +0000

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Johnsonville® Italian Sausage Rigatoni Recipe

Recipe type: Main Dish

Author: Originally published as Johnsonville® Italian Sausage Rigatoni in Johnsonville® Italian Sausage

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 pkg (19.76 oz.) Johnsonville® Mild Italian Sausage Links, grilled and coin sliced
1 pkg (16 oz.) rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sautéed
2 tablespoons chopped parsley
1 jar (26 oz.) of your favorite pasta sauce

Instructions

Cook sausage according to package directions, keep warm.
Cook the rigatoni according to directions, keep warm.
In a large pan, place olive oil and garlic, sauté lightly for 30 seconds.
Add peppers and cook until crisp tender.
Combine cooked sausage and pasta sauce with peppers and heat until warm.
At this point you may mix with the pasta or serve separately.
Top with fresh parsley.
Serve warm.

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Thank You Taste Of Home for the picture and recipe!