We are looking for your best recipes. These don't need to be fancy but the yummy ones! Those recipes that you always bring to MOPs or is your go to meal at home. You can put them here in the comments or email them to mops@newcov.com. Make sure you list ingredients, procedure and how many it serves. Also make sure you have your name on it so we know who to thank! These will go into a great MOPs cookbook.
*** Updated: Deadline is coming up soon so hurry and contribute!
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Greek Chicken and Homemade Hummus
Greek Chicken
Level: Easy
Serves: 4
1/2 Chicken or 2 chicken breasts
salt and pepper
1 tbsp of fresh oregano chopped
1/2 lemon juice
1. Salt and pepper the chicken and juice the lemon and chop the oregano.
2. Place the oregano in the lemon juice and pour it over the chicken and coat both sides.
3. You can grill the chicken or roast the chicken in a 350 degree oven for about 30 minutes.
Hummus
2 cloves garlic
1 can garbanzo beans
2 tbsp of tahini (sesame paste found at Trader Joes)
3 tbs of lemon juice
1 tbsp of liquid from the beans
salt and pepper to taste and a dash of hot sauce
1. Place all of the ingrdients in a food processor and mix. You can also add roasted peppers for a roasted red pepper hummus or more garlic. You can double the recipe since this will be eaten all at dinner (atleast in our family). I do not like left over hummus.
2. Serve with pita or mediteranean bread (also found at Trader
Baked Macaroni and Cheese
Servings: Can feed an army!
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Tip
Add pureed squash to the macaroni. Your family will never know. It just adds a little sweetness.
STRATA (similar to that seen in the Family Stone, a great movie!)
Ingredients-
Sauce:
1 qt. half & half
1 tsp. salt
1 dozen eggs beaten
pepper to taste
Filling:
12 oz. shredded sharp cheddar cheese
1 c. chopped green peppers, sausage & ham
1/2 c. thinly sliced green onion
Directions-
Cover bottom of 9"X13" deep sided pan with 6 bread slices. Sprinkle 1/2 c. of green pepper, sausage & ham over bread. Then half the cheese and green onions to the top of that. Mix ingredients of sause together if you hadn't already and spoon half onto the top of the first layer of the Strata and cover with 6 bread slices. Then repeat the previous steps. Cover & refridgerate overnight (12 to 24 hrs). Bake at 350 degrees for 50 minutes. Then slide under the broiler for 15 minutes or until brown.
*Not hard to make especially if you get a ham steak thats already cooked, brown & serve sausage & pre-shredded cheese! You can also use cookie cutters to make fun bread shapes. A great way to get the kids involved!*
~Sara Stolpp
Meat Loaf Parmisiana
1 lb. Hamburger Meat
2 eggs
1/2 cup milk
1 cup bread crumbs
1/2 cup parmesan cheese
3 tsp. dried basil
1 tsp. garlic
3 tsp. onion flakes
1/2 tsp. salt
1/2 cup oil
Sauce:
1 15 oz. tomato sauce
1 tsp. dried basil
1 pkg. (9 0z.) mozzarella cheese
Mix first group of ingredients together. Place 1/2 cup oil in frying pan. Form meat mixture into pan. Cover and cook 35 minutes on medium heat. In seperate bowl, mix tomato sauce and basil. Pour over meat. Slice mozzarella cheese over top. Let simmer. Serve.
Texas Sheet Cake
1. Measure together & set aside:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2. Bring to a boil:
2 sticks butter
1 cup water
4 Tbsp. cocoa
3. In small bowl beat:
2 eggs
1/2 cup milk
1 tsp. apple cider vinegar
1 tsp. vanilla
Add group 2 to group 1. Then add group 3. Beat well. Pour into greased cookie sheet (12 x 15). Bake at 375 for 20 minutes only. After cake has baked for 15 minutes, begin to make icing.
Icing:
1 stick butter (1/2 cup)
4 Tbsp. cocoa
6 Tbsp. milk
Add:
1 lb. powdered sugar (4-5 cups)
1 tsp. vanilla
Spread immediately on cake while hot & sprinkle with chopped nuts if desired.
Enjoy!
Picante Salad
6 cups Salad Greens
5 cups tortilla chips broken into bite size pieces
1 cup mild picante sauce
1 cup shredded cheddar cheese
1 can kidney beans
1 can sliced olives, drained
1 ripe avacado sliced
1 lime quartered
1/2 cup sour cream
1/2 cup fresh cilantro
Place 1 1/2 cups lettuce on each of 4 plates; top evenly with chips. Top evenly with all other ingredients. Squeeze a lime quarter over each salad. Top each salad with 2 tablespoons sour cream and cilantro.
Yield: 4 servings
Potato Casserole
Level: Easy
Servings: 10-12
1 lg bag frozen hash brown potatoes (32 oz) Thaw on counter for easy mixing
1 can cream of mushroom (or cream chicken) soup (10.5 oz)
1 stick of butter melted (1/2 cup)
1 small container sour cream (8 oz)
½ small yellow or white onion diced
2 cups shredded cheddar cheese
Dash of garlic powder (if desired)
Mix together soup, butter, sour cream, onions and garlic powder. Then mix in cheese. Once all ingredients are well mixed, add hash browns. Mix well and pour into a greased 9 x 13 baking dish. Sprinkle handful of cheese over the top. Cover and refrigerate overnight. Preheat oven to 350 degrees and bake uncovered for 45-60 minutes or until the top is golden brown. Enjoy!!
Cheesy Egg Casserole
Level: Easy
Servings: 10-12
4 Cups (16 oz) Shredded Monterey Jack cheese
1 tbsp flour
2 Cups (8 oz) shredded Cheddar cheese
1 lb sliced bacon, cooked & crumbled (I use 1/2 bacon & 1/2 sausage)
12 eggs
1 cup milk
Optional:
I add grated zucchini, carrot, or whatever else I have in my fridge that sounds good. I'm pretty sure it's hard to mess this up.
Toss Jack cheese with flour; place in the bottom of a greased 9 x 13 baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. (mine took about 10 min. longer) Let stand 5 minutes before cutting.
Chicken Packets
Level: Easy
Servings: 8
Note: Big hit with children and picky eaters. Serves well as left-overs.
2-3 cups cooked, chopped chicken
3-6 oz cream cheese, softened (depends on personal preference)
1 tbls chopped green onions
2 tbls milk
1 clove garlic, crushed/minced
Salt to taste
½ cup crushed, seasoned croutons or bread crumbs
2 packages refrigerated crescent rolls
¼ cup melted margarine/butter
Preheat oven to 350 degrees.
Mix chicken, cream cheese, green onions, garlic, milk and salt in a medium bowl to make filling.
Unroll crescent rolls. Each tube will contain 4 rectangles of dough with diagonal perforations. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine/butter and coat with crouton crumbs.
Place packets on a baking sheet. Bake for 20 minutes or until golden brown. (Serve early in the month before date expires on crescent rolls.) Should make 8 packets.
This can easily be made into a casserole style dish too. Great for making and taking to a friend’s home. Line bottom of 9 x 13 dish with 1 full tube of crescent rolls, uncut. Place full mixture of filling and then top with another tube of crescent rolls. Pour melted butter over the top and sprinkle bread crumbs. Bake uncovered at 350 degrees for approx 30 minutes or until top is lightly browned.
Variations: Things to be added to mixture include but are not limited to; corn kernels, small chunks of broccoli, diced red bell pepper, or any other ingredient that you may have on hand and want to experiment with.
Deep Dish Chicken Pot Pie
Level: Easy
Servings: 4-6
This dish is flavorful AND only 330 calories per serving. When prepared as directed below.
Prep: 20 minutes Total: 50 minutes
1 lb boneless skinless chicken breasts, cubed
¼ cup Kraft Light Done Right Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8 oz pkg.) Philadelphia Neufchatel Cheese (this is the low fat kind), cubed
2 Tbsp. flour
½ cup low sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15 oz. pkg.)
Preheat oven to 375. Cook chicken in dressing in large skillet on medium heat for 2 minutes. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
Pour mixture into deep-dish 10-inch pie plate. Arrange pie crust over filling; flute edge. Cut 4 slits in crust to allow steam to escape.
Bake 30 min. or until crust is golden brown.
Makes 6 servings, (or in the Smith home = 4 servings.)
Oatmeal Cake (very good and sounds kind of healthy)
Level: Easy
Servings: 12-14
This cake is great because most all of the ingredients can be found in most of our pantry shelves.
Cake
1 c. oatmeal
1 ½ c. boiling water
1 c. brown sugar
1 c. sugar
1 stick of butter
Combine above 5 ingredients in a pan. Cook and stir until it comes to a boil, boil 1-2 minutes. Cool to room temperature.
2 eggs
1 ½ c. flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
Combine above 5 ingredients and add the cooked mixture, blend well.
Bake at 350 degrees for 35 minutes in a greased 9 x 13 pan. After cake is out of the oven, turn oven to broil.
Topping
1 stick of butter
1 c. brown sugar
½ c. evaporated canned milk (evaporated milk, not condensed!)
1 c. chopped walnuts
1 c. coconut
2 tsp. vanilla
Combine all ingredients and place in a pan, heat until dissolved. Pour and spread over warm cake. Broil 1-2 minutes or until golden brown, (careful to watch that coconut doesn’t burn).
Chocolate Cavity Maker Cake
Level: Easy
Servings: 12
Chocolate, chocolate and more chocolate! Your guests will never know just how easy this cake really is. Be sure to have milk on hand.
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Can be dusted with powdered sugar or drizzled with satiny chocolate glaze. Recipe to follow.
Satiny Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Can also be melted in microwave on 50% power while stopping to stir every 45 seconds until fully melted.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.
Cream Cheese Squares
Level: Very Easy
Servings: 12
So easy and so good. A hit at MOPS!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 50-60 minutes
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
1.Preheat oven to 350 degrees. Grease a 9x13 inch pan.
2.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3.Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden. Let set for 10-15 minutes prior to serving to allow all ingredients to set and cool. Enjoy!
LOL! Cindy...I think you've reached your quota! :)
And...can I come over for dinner??? Oh my goodness, girl!
no such thing! I love to eat if you haven't notice and want to pass along what I consider to be goodness. And you can thank Jonna for a few of the extra recipes...she wanted them. ;) Oh and the chocolate cake one was just for you. :)
Guilty as charged. ❤
Straberry Cream Dessert
8 servings
Ingredients:
* 1 (8 ounce) package reduced-fat cream cheese, softened
* 1 (8 ounce) tub reduced-fat whipped topping
* 3 cups cold fat free milk
* 2 (1 ounce) packages sugar-free instant vanilla pudding mix
* 2 pints fresh strawberries, halved
Directions:
In a large mixing bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.
jackie can u bump this post up to the top? thanks!
Jackie, post your baked oatmeal too!! I could eat it for every meal with fruit.
Apple-Pecan Sticky Buns
Silvana Nardone
From Every Day with Rachael Ray
October 2008
MAKES 9
Prep Time: 45 min
Bake Time: 40 min
2 tart apples, such as granny smith—peeled, cored and sliced 1/4 inch thick
1 1/4 cups plus 1 tablespoon packed light brown sugar
1 1/2 sticks (6 ounces) butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 cup chopped pecans
1/2 teaspoon ground cinnamon
2 tablespoons honey
1. Preheat the oven to 400°. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchmentpaper- lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°.
2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
3. On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoons butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
4. Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns.
Irresistible Irish Soda Bread
from allrecipes.com By Karin Christian
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan. I also use a pie pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
***I'm a HUGE warm, fresh bread person and so is the whole rest of the fam. This is SOOOO easy and fun to let the kids help with b/c they can add ingredients and feel like they helped make "fresh bread" as it's called at our home! Even though it says it's
"best the next day" we eat it straight out of the oven with a little butter slabbed on it!
Jessica...you should post your Monkey Bread recipe on here...I LOVE it (even though I already have it)! : ))) It's a crowd pleaser for sure!
Monkey Bread
4 tubes biscuits
2/3 cup sugar
1 tsp. cinnamon
1. Cut biscuits into quarters. Combine sugar and cinnamon in a plastic bag. Add biscuits a little at a time and coat. Put 1/2 of the biscuits into bundt pan evenly.
2. 1 cup sugar, 1 tsp. cinnamon &
1 1/2 cubes butter.
Heat until boiled lightly. Pour half of sauce over biscuits in pan. Put rest of biscuits in pan. Then pour the rest of the sauce over biscuits. Bake at 350 for 30-35 minutes.
Peanut Butter Balls
1 cup peanut butter
1 cup powdered milk
1 1/4 cups powdered sugar
1 cup honey
1 cup oats (optional-I add it)
Optional shredded coconut or chopped nuts
In a medium bowl, combine the peanut butter, powdered milk, sugar and honey. Pull off walnut sized pieces, roll into balls and set on waxed paper. Refrigerate until firm or roll in shredded coconut or chopped peanuts before chilling. Makes 24 to 30 balls.
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