Sunday, March 7, 2010

Ginger Chicken Stir-fry

I came across this old recipe recently and had forgotten how wonderful and simple it was. You could even use a bag or two of frozen stir-fry veggies if you don't want to chop fresh veggies, but I think it's a great way to use up all the veggies in the fridge. It couldn't be any more simple! I don't even remember who I got it from but I do remember how tasty it was!

3 tbsp. olive oil

1 pound of chicken tenders

4 cups fresh chopped veggies of choice (celery, carrots, broccoli, onions, snow peas, peppers. water chestnuts...)

1 clove garlic

1 small can chicken broth

2 tbsp. cornstarch

1 Tbsp. soy sauce

1/2 tsp. ginger (0r fresh ginger root)

hot noodles

Stirfry the chicken in the olive oil. Add the veggies and stir-fry until cooked. In a separate bowl, mix the broth, cornstarch, sit sauce and ginger until smooth. Pour over the chicken and cook until the sauce boils and thickens. Serve over hot spaghetti, vermicelli noodles or cooked rice. Enjoy!

Funeral Potatoes

Funeral Potatoes are called funeral potatoes because they are the staple at every LDS funeral I've ever attended! Denise calls them Party Potatoes. We just call them good!

8 large potatoes (boiled or baked, then chopped into bitesize or smaller pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheese
1/2 cup green onion chopped
2 tbsp. butter

Sprinkle salt to taste over the potatoes and then pour the remaining mixture over the potatoes. Do not mix. Cover with corn flakes and more cheese. Bake at 350° till bubbly

Toss all ingredients (plus 1 soup can of milk) in the crockpot and let them cook all afternoon, then add more cheese at the end. Leave out the cornflakes. Different, but my family prefers them MUCH more than the baked way! Either way, Enjoy!

Saturday, March 6, 2010

Crescent Roll Cheesecake

Liza ranted about this recipe during the holidays and dropped by with one leftover piece this week. OH MY! VERY tasty and so simple! I can't wait to make it again!

2 packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar

Unroll one package of crescent rolls and line the bottom of a 9x13" pan. Flatten out well. Mix together the cream cheese, sugar and vanilla. Spread this mix over the crescent rolls. Unroll the other can of crescent rolls and place on top of the cream cheese mix. Pour the melted butter over the top and sprinkle with the cinnamon sugar. Bake at 350 degrees for 30 minutes.

Grape Salad

Ruth brought this nummy "salad"/treat to our movie night last week and I've been craving more ever since! It was delish! I will photograph it when I make it myself! But, don't wait for a photo, try it this weekend!

1 - 8 oz cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp vanilla

Mix together and pour over grapes, then sprinkle with brown sugar and pecans. Enjoy!