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Our hope is to provide a forum for mothers, fathers,and caregivers to discuss ideas, share insight and "pay it forward". Neither of us attended Medill school of journalism and we are not psychologists. We are just two women who have cared for aging grandparents and diapered littleones. We will share our experiences, tips and questions with you. Please share back. We need all the help we can get!

Kirsten and Katie
Co-founders ChicksWithKidz

Monday, December 14, 2009

Easy Recipes...

For holiday entertaining – these are my go to, never fail (EASY!), family favorites, recipes –

Turkey Wrap
1 pkg large fajitas
2 containers Aluoette vegetable cheese spread
1/2 lb sliced turkey

spread the cheese on the fajita
place the turkey on top
roll up
wrap in Saran Wrap
refrigerate for 1 hr or overnight
slice and serve
(makes about 40 slices)

Chicken Dip
3-4 boneless chicken breasts - cooked and shredded
8 oz cream cheese
1/2 cup Franks Hot Sauce
1 jar Marie's Blue Cheese Dressing

mix all together
bake at 350 for 30-40 minutes, until bubbly and slightly brown
serve with tortilla chips

Totellini & Pesto
1 pkg tortellino
1 container pesto sauce
1 container sour cream

cook pasta until almost done - drain, rinse in cold water
mix pesto and sour cream
refrigerate both tortellini and sour cream mixture for 1-2 hrs. or overnight
serve in chip and dip bowl w/ toothpicks

Apricots and Blue Cheese
1 package of Sunsweet Apricots
fill indentation in apricots with small spoonful of blue cheese
serve at room temp.

Baked Brie
1 round of Brie
1 Tbsp. Craisins (dried cranberries)
3 or 4 dried apricots – sliced ---- optional
Granulated brown sugar

Place the brie in the freezer for 1 hr.
Using a knife, remove the white rind.
Grease a small baking dish
Break up the brie into the baking dish and sprinkle the
Cranberries and apricots throughout.
Bake in a 305 degree oven until melted and bubbly (about 10 – 15 minutes)
Sprinkle w/ brown sugar.
Serve warm

Artichoke Dip

2 cans (14 oz. each) artichoke hearts
1 cup mayo
1 cup sour cream
½ cup Parmesan Cheese

Preheat oven to 350
Chop artichoke hearts coarsely
Mix mayo, sour cream and parm cheese.
Add the chopped artichoke hearts and mix thoroughly.
Pour into ungreased baking dish.
Bake for 20 minutes,
Serve hot.

Cheesy Bread
½ baguette, cut into 2 inch slices
½ small yellow onion, thinly sliced
1/8 lb thinly sliced, cooked ham
¾ cup white wine
½ tsp black pepper
1 ½ cups grated Gruyere Cheese

Heat oven to 400 degrees F
Place the bread in a buttered, ovenproof skillet or a 9 in sq. baking dish
Scatter the onion and ham over the bread
Pour the wine over the mixture
Sprinkle with the pepper and Cheese
Bake until the cheese has melted and begun to brown, about 20 mins.

Vegetable Salad Bars

1 can crescent rolls
1 pkg. (8oz) cream cheese
1 pkg. DRY ranch dressing
2 rounded tsp sour cream
2 rounded tsp mayo

½ small head cauliflower
½ sm bunch broccoli
2 sm carrots

Shredded Cheddar, Swiss or Monterey cheese

Shred the veggies in a food processor

Unroll the crescent rolls and lay out on the jelly roll pan – pinch together the seams
Bake as suggested
Let cool

Mix together cream cheese, dressing, sour cream and may – you can let this sit overnight.

Cover roll with cream cheese mixture
Pat on shredded vegetables
Sprinkle with cheese
Press firmly

Cover w/ Saran Wrap and refrigerate
Cut into bars and serve.

Will keep for several days

Tortilla Soup

2 tablespoons olive oil
1 large onion – chopped
2 garlic cloves – minced
¼ cup chopped cilantro
½ tsp cumin
2 jalapeno peppers – finely diced
2 scallions – chopped (green & white parts)
5 cups chicken broth
2 cups diced chicken or turkey (pre cooked – get rotisserie from store)
1 cup frozen corn
At least 1 can kidney beans
2 Roma tomatoes
8 oz. shredded cheddar cheese
Tortilla chips
Sour cream

Heat olive oil in large stockpot over medium heat.
Add onion, garlic, cumin, cilantro, jalapeno & scallions.
Cook for 2-3 minutes
Add chicken broth and bring to a boil
Simmer covered for 20 mins
Add beans, diced chicken, tomatoes & corn
Serve in bowls and garnish with more tomatoes, cheese, tortilla chips & sour cream

Breakfast Casserole

2 cups shredded cheese
¼ cup butter
1 cup light cream
¼ tsp pepper
½ tsp salt
2 t dry mustard (Coleman’s)
12 eggs slightly beaten
1 lb sausage – optional
Can use spinach, tomatoes, mushrooms, whatever

Spread cheese in baking dish
Dot with butter
Combine cream, S & P, & mustard.
Pour half cream mixture over the cheese
Add beaten eggs
Add sausage
Pour rest of cream over top
Bake at 350 for 30-40 minutes – until bubbly

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