Pioneer Woman-Cooks

A while back I started following the Pioneer Woman.  It seems as though every recipe I find I drool over until I end up making it.  Her recipes are fantastic! 

Check out her website Pioneer Woman

I've tried the Make Ahead Muffin Melts, Chicken Spaghetti, and My Brother's Chicken Tacos.

I can't wait to try out the Red Velvet Sheet Cake.

Green Chile-Chicken Casserole

courtesy myrecipes.com

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Mini Fusilla with Creamy Spinach and Chicken

1 box Mini Fusilli pasta
2 tbsp Olive Oil
1 Onion, Diced
1 pound Chicken, cubed
Salt to taste
Freshly Ground Pepper to taste
6 oz Baby Spinach
1 cup Heavy Whipping Cream
1/2 cup Parmesan Cheese, Grated

Bring a large pot of water to a boil.  Heat oil in a medium skillet over medium heat. Add onion and sauté for 3 minutes. Increase heat to medium-high.  Add chicken; season with salt and pepper. Cook chicken for an additional 3 minutes.  Add spinach and cream; reduce heat and simmer mixture for 5 minutes.

Meanwhile, cook pasta according to the package directions. Drain and toss with the sauce.  Stir in grated Parmesan cheese before serving.

** I sauted fresh garlic with the onion and used canned chicken.

Oatmeal

I finally broke down and tried the Oatmeal found at the yellow hamburger joint.  I wasn't crazy about the crunchy apples, but loved the taste.  So my new favorite breakfast is oatmeal.  Lucky for me I can make this easily from my food storage and I don't have to spend $1.99 a cup.

1 cups Water
1/2 cup Quick Oats
1-2 tbsp Brown Sugar
3/4 oz Berry blend (golden raisins, dried cranberries & cherries)
Half n Half (milk will get you by, but I only have cream in my fridge)

Make oatmeal according to directions.  Garnish with sugar, berries, and cream.

Cinnamon Rolls

1/2 cup margarine
2 cups milk
1/2 cup sugar

1/2 tbsp salt
2 eggs
1/2 tsp vanilla
1 pkg yeast dissolved in ½ cup water
3/4 cup potato flakes
7 cups flour (about)

 

Filling

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Cream Cheese Frosting 

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk.  After the dough has doubled in size turn it out onto a lightly floured surface.  In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 

***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I also use BREAD flour, but they taste good if you use regular flour too.

Sugar Cookies

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting, sprinkles, colored sugar, decorations

Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 degrees F

Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.

Saucy Italian Rump Roast

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 ounces) spaghetti sauce (I used green pepper & mushroom spaghetti sauce)
1/4 to 1/2 cup red wine or beef broth
1 lb cooked pasta (I used Mezza Penne)

Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices. Yield: 10 servings.

***I thickened the juice with cornstarch and water before serving.