When buying frozen crepes, they come in a package with a large quantity and I always seem to have so many leftover since most of the time I am only cooking for 3. I came across this recipe at Six Sister’s Stuff and immediately knew I had some crepes to use up and this looked delicious! I mixed it up a bit, but the basic recipe stayed the same. In making this again, I would add more vegetables to the inside of the crepe, mmm, yummy…
Chicken & Mushroom Crepes
Yield: 8-10 crepes
2 (8 ounce) cans condensed cream of chicken soup-I used low sodium
1 (8 ounce) container sour cream-I used lite version
2 1/2 cups chicken breasts-cooked and chopped
1 tablespoon olive oil
1 small onion-diced
1 (8 ounce) package mushrooms-sliced
2 teaspoons garlic-minced
1 chicken bouillon cube
2 tablespoons hot water
1 tablespoon Worcestershire sauce
1 cup mozzarella cheese-shredded
Preheat oven to 350 degrees.
Combine the cream of chicken soup and the sour cream. Divide in half and add the the chicken with one half. Reserve the rest for the mushroom sauce.
Heat the oil in a skillet over medium heat, add the onions and saute until translucent-about 5 minutes. Add the mushrooms and saute another 4-5 minutes or until they are cooked. Add the garlic and cook for 1 minute longer. Remove from the heat and mix into the bowl with the soup/sour cream mixture. Add the chicken bouillon into the hot water to dissolve. Mix into the filling and add Worcestershire sauce and the cheese. Mix thoroughly.
Line the crepes with about 1/2 cup of the chicken filling. Roll like an enchilada and place into the bottom of a sprayed 9 x 13 baking dish. Top with the Mushroom sauce and bake, uncovered for 20-25 minutes.
adapted from www.sixsistersstuff.com
I must admit, that I have a bit of a problem with stocking up my pantry. When something goes on sale and it’s something we use, I buy lots of it! And such was the case with Jell-O recently. Not that we truly love Jell-O, but it was on sale, so I stocked up. But the problem was that those little slippery boxes flew out of the pantry every time I opened it up and it was beginning to get on my nerves.
So when I found this recipe, I knew exactly how to use up some of the boxes and one flavor was better then the next. Plus, they were kindda pretty and fun for Easter…
1/4 cup butter-at room temperature
1/2 cup vegetable shortening
1/2 cup sugar
1 (3 ounce) box Jell-O
2 large eggs-at room temperature
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 400 degrees.
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. On low, mix in the flour, salt and baking powder. Mix well.
Roll the dough into 1" to 1 1/2" balls (I used a small cookie scoop) and then roll in a bowl of sugar, completely covering the exterior of the dough. Place on a lined baking sheet about 2" apart. Using a flat-bottomed glass, press the dough to about 3/8" thickness. Sprinkle the top with a complimentary sanding sugar.
Bake for 6 minutes. Cool on a rack. Store in an air-tight container.
I'm sorry I can't give credit, my print out doesn't include the blog name of where this came from.
What to do with an extra box of lemon cake mix? That was the question. The answer was to google it and come up with this awesome cookie recipe! I often wonder what I would do without google some times. How about you…
Lemon Cake Mix Cookies
1 (15.25 ounce) box lemon cake mix with pudding
1/3 cup vegetable oil (or applesauce)
1 Tablespoon fresh squeezed lemon juice
1/3 cup powdered sugar
Preheat oven to 375 degrees. Line baking sheet with parchment paper or Silpat liner.
In a bowl, mix together the cake mix, eggs, oil and lemon juice. Drop spoonfuls of dough (I used a small scoop) into the powdered, roll it around and make into a ball. Place on the cookie sheet bake for about 6 minutes--watch closely so they don't burn around the edges.
If the dough is too sticky to handle, place in the refrigerator for several hours to firm up.
When we travel to Las Vegas, one of the things we love to do is eat at all of the fabulous restaurants! When we stay at the Monte Carlo, our favorite is Brand Steakhouse and they serve this very simple but oh so refreshing salad. Upon returning from our most recent visit, we got about 12 inches of snow and spring looked very far off, however, I whipped up this salad for dinner and it definitely perked up our mood!
It is so simple, it’s hardly a recipe, but it’s worth throwing together with whatever veggies you have on hand and it makes a great presentation for guests...
1 head lettuce-cut into 6 wedges
4 strips bacon-cooked until crispy and chopped up
Blue Cheese Dressing
These are the ingredients at the Brand Steakhouse, you can add anything else you want to include
I simply love any dish that I can make at home in the crock pot! This was super delicious and puts take out to shame. I made up the sauce the night before and then threw everything in the crock pot before heading off to work. When I got home, all I had to do was make the rice and cut up the chicken…
General Tsao's Chicken-Crock Pot
4 boneless, skinless chicken breasts
1 red pepper-chopped
1 yellow pepper-chopped
1/2 cup water
3 tablespoons Hoisin sauce
2 Tablespoons low sodium soy sauce
1/2 cup brown sugar
3 Tablespoons ketchup
1/4 teaspoon dry ginger
1 tablespoon crushed red pepper (use to your liking)
1 tablespoon cornstarch
1 package Yellow rice
In a small mixing bowl, mix together the water, hoisin, soy sauce, brown sugar, ketchup, ginger and crushed red pepper; set aside.
Use a liner in your crock pot or spray with non-stick cooking spray. Add chicken and vegetables and cook on LOW for 5-6 hours. Remove chicken and cut into chunks.
Whisk the cornstarch into the sauce to thicken it up. Add chicken back into the crock, cover and cook fora an additional 15 minutes. Meanwhile, make the rice according to the package directions.
Serve the chicken over the rice and sprinkle with sesame seeds.