Welcome everyone! I know there are a million recipe blogs out there, but here I wanted to post recipes that I love and that my friends and family love. So if you have a recipe you want to share please email it to me- therecipeexchangeblog@gmail.com I am not looking for any specific recipes. If you have a picture to accompany it please send it!
Here are some category ideas-
* Dinner
* Quick easy dinners
* Slow Cooker
* Appetizers
* Dessert/Cookies
* Food Storage
* Quick snacks
* Party recipes
* Breads
* Breakfast
* Casseroles
* Soups
* Sides
* Party Foods
* Healthy meals
So start sending me those recipes so I can start cooking!
Thursday, February 16, 2012
Tuesday, February 9, 2010
Chicken Wellington
Ingredients
1 sheet puff pastry (thawed for about 20 minutes)
2 small boneless skinless chicken breast, uncooked
1/2 tablespoon butter
1/2 tablespoon oil
seasoning salt (can use white salt)
pepper
1/4 cup onion, chopped
1/4 tablespoon fresh minced garlic (optional)
1/2 tablespoon finely chopped fresh parsley
1/4 (8 ounce) package cream cheese, softened
1/4 egg, slightly beaten
Directions
Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate. To the same skillet add in onions, garlic; saute until onions are tender. Stir in parsley. On a floured surface, roll out each puff pastry sheet. Cut into 4 even squares place chicken breast mixture over two puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. Brush the edges of each pastry square with water. Top with other two pastry squares pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.
1 sheet puff pastry (thawed for about 20 minutes)
2 small boneless skinless chicken breast, uncooked
1/2 tablespoon butter
1/2 tablespoon oil
seasoning salt (can use white salt)
pepper
1/4 cup onion, chopped
1/4 tablespoon fresh minced garlic (optional)
1/2 tablespoon finely chopped fresh parsley
1/4 (8 ounce) package cream cheese, softened
1/4 egg, slightly beaten
Directions
Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate. To the same skillet add in onions, garlic; saute until onions are tender. Stir in parsley. On a floured surface, roll out each puff pastry sheet. Cut into 4 even squares place chicken breast mixture over two puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. Brush the edges of each pastry square with water. Top with other two pastry squares pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.
Wednesday, February 3, 2010
Cheesy Potatoes
Over the next few days I'm going to post some Valentine's Day recipes for a romantic dinner. Or anytime for that matter. This is a recipe I love. Potatoes are my weakness and potatoes and cheese together oh I'm in heaven!
8 Medium Potatoes, peeled and boiled til just soft
1 can cream of potato soup
1 can cream of chicken soup
1 tsp pepper
1 red onion, chopped
2 cups cheese, Cheddar or Colby jack
Mix soup, pepper, salt to taste & onion. Spread a couple of spoon fulls of soup mixture on bottom of a 9x13 glass baking dish. Slice potatoes and place half of potato slices in baking dish top with 1/2 soup mixture then top with cheese and repeat with rest of potatoes and cheese. Bake in 400 degree oven for 30 minutes til bubbly and warmed through.
8 Medium Potatoes, peeled and boiled til just soft
1 can cream of potato soup
1 can cream of chicken soup
1 tsp pepper
1 red onion, chopped
2 cups cheese, Cheddar or Colby jack
Mix soup, pepper, salt to taste & onion. Spread a couple of spoon fulls of soup mixture on bottom of a 9x13 glass baking dish. Slice potatoes and place half of potato slices in baking dish top with 1/2 soup mixture then top with cheese and repeat with rest of potatoes and cheese. Bake in 400 degree oven for 30 minutes til bubbly and warmed through.
Sunday, January 31, 2010
Sugar Cookies
1 cup butter, softened
1 1/2 cups confectioners' sugar
1 egg
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
What to do:
You can also use refrigerated sugar cookie dough -- roll out, and cut with cutters.
Cream butter and sugar until light and fluffy (using an electric mixer on low speed.) Tip: Hold the bowl steady, and invite your child to hold the beater with two hands, making small circular motions. Tell her to always keep the beater firmly down on the bottom of the bowl.
Add egg and vanilla, and continue to mix until smooth.
Combine flour, baking soda, and cream of tartar in a small bowl, and slowly mix into butter mixture.
Gather dough into a ball, press into a disk shape, and wrap in plastic. Chill dough for an hour.
Preheat oven to 375 F.
On a lightly floured surface, roll to approximately 1/8" thickness. Tip: The trick to using a rolling pin is to roll and press at the same time. Have your child first practice rolling with both hands on a dry board to get the feel of the back-and-forth motion. Then show how to press down while rolling. Your child can try practicing on play dough or clay a few days ahead of time.
Use winter-themed cookie cutters to create shapes. Tip: Often the problem with little hands and cookie cutters is that kids don't press down hard enough to cut through the dough. Suggest to your child that she use both hands and lean into the cutter to make a deep cut. (Again, a low work surface helps.)
Bake on a greased baking sheet until light brown (8 to 10 minutes). Remove cookies and place on a baking rack to cool. Tip: Have your child use a spatula to lift the cookies off the board and onto the cookie sheet.
Royal Icing
Royal icing is perfect for holiday cookies you want to serve or give as gifts -- the icing dries hard so you can stack and/or freeze your cookies ahead of time.
The recipe for the icing is very simple. The trick is the consistency. If the icing seems too thin, add more sugar. If it is too thick, add more corn syrup or water. The goal is to create icing that is easy to paint or squeeze onto the cookies.
It is essential that the cookies be completely cool before icing them. Try making a two-day cookie event with your child. Make the batter, roll, cut, and bake one day. Ice and decorate the next day.
Icing
1 cup confectioners' sugar
2 tsp. milk
2 tsp. light corn syrup
food coloring
What to do:
In a small bowl, stir together the confectioners' sugar and milk until smooth.
1 1/2 cups confectioners' sugar
1 egg
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
What to do:
You can also use refrigerated sugar cookie dough -- roll out, and cut with cutters.
Cream butter and sugar until light and fluffy (using an electric mixer on low speed.) Tip: Hold the bowl steady, and invite your child to hold the beater with two hands, making small circular motions. Tell her to always keep the beater firmly down on the bottom of the bowl.
Add egg and vanilla, and continue to mix until smooth.
Combine flour, baking soda, and cream of tartar in a small bowl, and slowly mix into butter mixture.
Gather dough into a ball, press into a disk shape, and wrap in plastic. Chill dough for an hour.
Preheat oven to 375 F.
On a lightly floured surface, roll to approximately 1/8" thickness. Tip: The trick to using a rolling pin is to roll and press at the same time. Have your child first practice rolling with both hands on a dry board to get the feel of the back-and-forth motion. Then show how to press down while rolling. Your child can try practicing on play dough or clay a few days ahead of time.
Use winter-themed cookie cutters to create shapes. Tip: Often the problem with little hands and cookie cutters is that kids don't press down hard enough to cut through the dough. Suggest to your child that she use both hands and lean into the cutter to make a deep cut. (Again, a low work surface helps.)
Bake on a greased baking sheet until light brown (8 to 10 minutes). Remove cookies and place on a baking rack to cool. Tip: Have your child use a spatula to lift the cookies off the board and onto the cookie sheet.
Royal Icing
Royal icing is perfect for holiday cookies you want to serve or give as gifts -- the icing dries hard so you can stack and/or freeze your cookies ahead of time.
The recipe for the icing is very simple. The trick is the consistency. If the icing seems too thin, add more sugar. If it is too thick, add more corn syrup or water. The goal is to create icing that is easy to paint or squeeze onto the cookies.
It is essential that the cookies be completely cool before icing them. Try making a two-day cookie event with your child. Make the batter, roll, cut, and bake one day. Ice and decorate the next day.
Icing
1 cup confectioners' sugar
2 tsp. milk
2 tsp. light corn syrup
food coloring
What to do:
In a small bowl, stir together the confectioners' sugar and milk until smooth.
Thursday, January 28, 2010
Shepherds Pie
This is one of my ultimate comfort foods. And it is quick and can be finished in the microwave!
6 medium potatoes
4 Tbsp Butter
1/2 cup Milk, warm
*Skip top 3 ingredients if using instant mashed potatoes
1/2 lb ground beef, cooked and drained
1 can (10 3/4 oz) tomato soup
1/2 cup frozen green beans or 1 can green beans
Monterey Jack Cheese, shredded
1. Slice and boil potatoes in salted water til tender. Drain and mash potatoes, add butter and milk and a pinch of salt. Mix til combined.
*Skip potato part if using instant mashed potatoes)
2. In the bottom of a 8x8 baking dish combine meat, soup and green beans.
3. Top soup mixture with mashed potatoes.
4. Top with cheese
5. Cook in microwave for 10 minutes til cheese melts and is bubbly. Can place in broiler for a few minutes if you want a crispy crust.
6 medium potatoes
4 Tbsp Butter
1/2 cup Milk, warm
*Skip top 3 ingredients if using instant mashed potatoes
1/2 lb ground beef, cooked and drained
1 can (10 3/4 oz) tomato soup
1/2 cup frozen green beans or 1 can green beans
Monterey Jack Cheese, shredded
1. Slice and boil potatoes in salted water til tender. Drain and mash potatoes, add butter and milk and a pinch of salt. Mix til combined.
*Skip potato part if using instant mashed potatoes)
2. In the bottom of a 8x8 baking dish combine meat, soup and green beans.
3. Top soup mixture with mashed potatoes.
4. Top with cheese
5. Cook in microwave for 10 minutes til cheese melts and is bubbly. Can place in broiler for a few minutes if you want a crispy crust.
Wednesday, January 27, 2010
Crock pot Lasagna
Lindsay Bennett
(I tried this recipe the other day - and it works PERFECT for Sunday dinners!)
1 lb hamburger, browned with Italian Seasoning
1/2 box lasagna noodles
1 can pasta sauce
mozzarella cheese
1 tub of sour cream or cottage cheese
Spray crock pot with non-stick spray. Layer uncooked lasagna noodles on bottom (you will obviously have to break them up). Next add half of the browned hamburger. Then pasta sauce. Then half sour cream (or cottage cheese, I like sour cream better!). Then repeat the layers: pasta, meat, pasta sauce, sour cream. Top with cheese.
Cook on low for 4 hours.
(I tried this recipe the other day - and it works PERFECT for Sunday dinners!)
1 lb hamburger, browned with Italian Seasoning
1/2 box lasagna noodles
1 can pasta sauce
mozzarella cheese
1 tub of sour cream or cottage cheese
Spray crock pot with non-stick spray. Layer uncooked lasagna noodles on bottom (you will obviously have to break them up). Next add half of the browned hamburger. Then pasta sauce. Then half sour cream (or cottage cheese, I like sour cream better!). Then repeat the layers: pasta, meat, pasta sauce, sour cream. Top with cheese.
Cook on low for 4 hours.
Tuesday, January 26, 2010
Pizza Dough
Molly Sharp
1 Pkg instant yeast (2.5Tbsp yeast)
1 1/2 C. warm water
1 1/2 tsp Salt
3 Tbsp Oil (Olive Oil or Vegetable Oil)
4 C. Flour
Optional seasonings for flavor
Toppings (Pepperoni, onions, peppers, cheese, tomato sauce, etc.)
Sprinkle yeast over warm water. (I like to add a few pinches of sugar to get it going) Then wait til yeast mixture is frothy and bubbly. Add salt and oil, and any seasonings (ex. garlic salt, oregano, etc.) Then add flour. Knead on a floured surface for 2 minutes, the dough will be sticky. Then place in a greased bowl with a dish towel over it and in a warm place until it doubles in size. Once doubled, punch down again. Knead again on a floured surface until dough is elastic, it shouldn't be too sticky or too hard (you may need to add a bit more flour). Divide dough into two equal halves. Grease cookie sheet or pizza pan and sprinkle with corn meal if desired. Spread dough onto sheet and let rest for 5 minutes. Top with any toppings. Bake in a 400 degree oven for 20 - 25 minutes. Adjust time to fit your oven or if using a pizza stone.
1 Pkg instant yeast (2.5Tbsp yeast)
1 1/2 C. warm water
1 1/2 tsp Salt
3 Tbsp Oil (Olive Oil or Vegetable Oil)
4 C. Flour
Optional seasonings for flavor
Toppings (Pepperoni, onions, peppers, cheese, tomato sauce, etc.)
Sprinkle yeast over warm water. (I like to add a few pinches of sugar to get it going) Then wait til yeast mixture is frothy and bubbly. Add salt and oil, and any seasonings (ex. garlic salt, oregano, etc.) Then add flour. Knead on a floured surface for 2 minutes, the dough will be sticky. Then place in a greased bowl with a dish towel over it and in a warm place until it doubles in size. Once doubled, punch down again. Knead again on a floured surface until dough is elastic, it shouldn't be too sticky or too hard (you may need to add a bit more flour). Divide dough into two equal halves. Grease cookie sheet or pizza pan and sprinkle with corn meal if desired. Spread dough onto sheet and let rest for 5 minutes. Top with any toppings. Bake in a 400 degree oven for 20 - 25 minutes. Adjust time to fit your oven or if using a pizza stone.
Monday, January 25, 2010
Southwest Chicken
This is a great quick recipe to use for burritos, taco salad, or just as is.
2 Tbsp Olive Oil
1 clove Garlic, pressed
1 tsp ground Cumin
1tsp Chili powder
1 tsp dried Oregano leaves
1/2 tsp salt
1 pound skinless boneless chicken breast halves or thighs
Combine oil, garlic, cumin, chili powder, oregano, and salt; brush over both sides of chicken to coat. Grill chicken over medium heat for 8 to 10 minutes or until chicken is no longer pink, turn once.
Optional toppings: salsa, sour cream, avocado, olives, cheese, anything!
2 Tbsp Olive Oil
1 clove Garlic, pressed
1 tsp ground Cumin
1tsp Chili powder
1 tsp dried Oregano leaves
1/2 tsp salt
1 pound skinless boneless chicken breast halves or thighs
Combine oil, garlic, cumin, chili powder, oregano, and salt; brush over both sides of chicken to coat. Grill chicken over medium heat for 8 to 10 minutes or until chicken is no longer pink, turn once.
Optional toppings: salsa, sour cream, avocado, olives, cheese, anything!
Saturday, January 23, 2010
Popcorn Chicken Parmigiana
Kelly Carlson
frozen popcorn chicken (about 5 pieces / person)
1 jar tomato sauce
Florentine penne pasta
mozzarella cheese sticks (1/person)
1. Boil pasta and drain
2. meanwhile heat popcorn chicken - i use the toaster oven
3. warm sauce in microwave
4. slice cheese in to 1/4 rounds
5. put it all in pot stir and let sit about 3 minutes and serve w/ vegetable side.
Dinner can be on the table in about 20 minutes or less
frozen popcorn chicken (about 5 pieces / person)
1 jar tomato sauce
Florentine penne pasta
mozzarella cheese sticks (1/person)
1. Boil pasta and drain
2. meanwhile heat popcorn chicken - i use the toaster oven
3. warm sauce in microwave
4. slice cheese in to 1/4 rounds
5. put it all in pot stir and let sit about 3 minutes and serve w/ vegetable side.
Dinner can be on the table in about 20 minutes or less
Oriental Chicken Salad
This is one of my all time favorite salads!
Dressing
3 Tbsp Honey
1 1/2 Tbsp Rice Vinegar
1/4 cup Mayonnaise
1 tsp Dijon Mustard (could also use just yellow mustard)
1/8 tsp sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2-4 cups vegetable oil (for frying)
3 cups chopped romain lettuce
1 cup chopped Napa cabbage (optional)
1 carrot, shredded
2 green onions, chopped
1/2 cup chow mein noodles (Rice noodles)
1. Preheat oil in a deep pan over medium heat. Heat to 350 degrees
2. Blend together all ingredients for dressing in a small bowl with whisk. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl, beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt, and pepper.
5. Cut chicken breast into strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until chicken is cooked through.
7. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Add onion and chow mein noodles.
8. Cut chicken into bite size pieces and place on salad top with dressing.
* You can skip steps 1 & 3-6 if using chicken nuggets or just plain cooked chicken.
Dressing
3 Tbsp Honey
1 1/2 Tbsp Rice Vinegar
1/4 cup Mayonnaise
1 tsp Dijon Mustard (could also use just yellow mustard)
1/8 tsp sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2-4 cups vegetable oil (for frying)
3 cups chopped romain lettuce
1 cup chopped Napa cabbage (optional)
1 carrot, shredded
2 green onions, chopped
1/2 cup chow mein noodles (Rice noodles)
1. Preheat oil in a deep pan over medium heat. Heat to 350 degrees
2. Blend together all ingredients for dressing in a small bowl with whisk. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl, beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt, and pepper.
5. Cut chicken breast into strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until chicken is cooked through.
7. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Add onion and chow mein noodles.
8. Cut chicken into bite size pieces and place on salad top with dressing.
* You can skip steps 1 & 3-6 if using chicken nuggets or just plain cooked chicken.
Friday, January 22, 2010
The Recipe Exchange
Welcome everyone! I know there are a million recipe blogs out there, but here I wanted to post recipes that I love and that my friends and family love. So if you have a recipe you want to share please email it to me- ashleypedersen13@gmail.com I am not looking for any specific recipes. If you have a picture to accompany it please send it! Here are some category ideas-
* Dinner
* Quick easy dinners
* Slow Cooker
* Appetizers
* Dessert/Cookies
* Food Storage
* Quick snacks
* Party recipes
* Breads
* Breakfast
* Casseroles
* Soups
* Sides
* Healthy meals
So start sending me those recipes so I can start cooking!
* Dinner
* Quick easy dinners
* Slow Cooker
* Appetizers
* Dessert/Cookies
* Food Storage
* Quick snacks
* Party recipes
* Breads
* Breakfast
* Casseroles
* Soups
* Sides
* Healthy meals
So start sending me those recipes so I can start cooking!
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