Posts Tagged ‘homemade gourmet’

Chicken Spaghetti

January 11, 2011
Chicken Spaghetti
Adapted from Homemade Gourmet 

Recipe Yields: 8

Recipe Serving Size: 2 cups

Servings Per Recipe: 8 servings

Ingredients

2 tablespoons butter or margarine

1 green bell pepper, chopped

4 cups shredded Homemade Gourmet® Chicken Enchilada Marinated Chicken (see recipe)

4 cups Hot Enchilada Dip (see recipe)

1 12-ounce package spaghetti, prepared according to package directions, drained

Directions

1. In a large skillet over medium-high heat, melt butter and sauté pepper until tender.

2. Stir in chicken and hot enchilada dip; cook until thoroughly heated.

3. Add spaghetti; toss to coat.

4. Serve immediately

Hot Enchilada Dip

January 11, 2011
Hot Enchilada Dip
 Adapted from Homemade Gourmet
Recipe Yields: 16
Recipe Serving Size: 1/4 cup
 

 

Servings Per Recipe: 16 servings 

Ingredients

3-1/2 tablespoons Homemade Gourmet® Chicken Enchilada Soup Seasoning

1 10-ounce can diced tomatoes with green chilies

22 ounces Velveeta cheese, cubed

1 cup milk

Directions

1. In a large sauce pan combine seasoning, diced tomatoes with green chilies, cheese, and milk.

2. Heat slowly over medium heat and stir often to prevent burning. Avoid turning up the heat to cook faster as the dip’s texture may change.

3. Serve with chips or tortillas.

Chicken Enchilada Marinated Chicken

January 11, 2011
Chicken Enchilada Marinated Chicken
Adapted from Homemade Gourmet

Recipe Yields: 8

Recipe Serving Size: 6 ounces

Servings Per Recipe: 8 servings

Ingredients

1/2 cup water

3 pounds boneless, skinless chicken breasts

3 tablespoons Homemade Gourmet® Chicken Enchilada Soup Mix

Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Mom’s Fresh Fruit Salad

March 24, 2009

Mom’s Fresh Fruit Salad

Adapted from Homemade Gourmet

 

14 cups fresh fruit of choice (try any combination of the following: apples, peaches, mandarin orange sections, various color of seedless grapes, pineapple, apricots, plums or cherries)

2 jars maraschino cherries without stems, drained

1 cup chopped pecans

Homemade Gourmet® Cool Lemonade Cheesecake Mix

1 14-ounce can sweetened condensed milk

1 8-ounce container whipped topping, thawed and divided

 

1. Using a mixer, beat the cheesecake mix with the sweetened condensed milk until mix is dissolved and texture is smooth.

2. Add the whipped topping, folding it in gently.

3. Cut your chosen fresh fruit into bite sized pieces (grapes may be halved, cherries pitted and halved, others can be diced).

4. Add it to the cheesecake mixture, along with the maraschino cherries and optional pecans. Toss and chill for at least an hour and serve cold. Serves 24.

Black Bean Soup

March 4, 2009

Black Bean Soup

Adapted by Homemade Gourmet

 

 

 Ingredients

1    Homemade Gourmet Black Bean Salsa (prepared)  

3/4  cup  celery; chopped  

1  medium  onion; chopped  

3  Tablespoons  garlic powder  

1  Tablespoon  vegetable oil  

3  cans  chicken broth  

1  cup  chicken; cooked  

1  cup  rice; cooked  

1  Tablespoon  lime juice  

1  teaspoon  cumin  

 

 Directions

1. In large sauce pan sauté celery, onion and garlic in oil until tender.

 

2. Stir in remaining ingredients heat thoroughly.

French Onion Soup

February 28, 2009

French Onion Soup

Adapted by Homemade Gourmet

 

 

 Ingredients

6  medium  thick slices of French bread  

1  medium  onion, sliced thinly  

3  tablespoons  butter  

4  cups  water  

5  tablespoons  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning  

1  cup  shredded mozzarella cheese  

 

 Directions

1. Preheat broiler. Place bread on 11x17x1 baking sheet, broil 5 minutes or until slightly brown.; check frequently to prevent burning.

2. In a small nonstick skillet over medium heat, sauté onion with butter until onion is tender. In saucepan, bring water and seasoning to a boil.

3. Pour hot mixture into six oven-proof soup bowls or mugs. Divide sautéed onion among each bowl, place a slice of toast on top, and sprinkle with cheese. Place bowls on 11x17x1 baking sheet to catch spill-over.

4. Broil 1 minute or until cheese begins to brown and bubble.

Where did the Cheesecake go?

December 4, 2008

Where did the Cheesecake go?

During the holidays, everyone is wondering where the cheesecake went? It is one of the most requested desserts at my house during the holidays. Below are my family favorites and they are very simple using Homemade Gourmet mixes, give them a try at your next family gathering

Adapted from Homemade Gourmet

Pumpkin Pie Cheesecake
Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Pumpkin Pie Cheesecake Mix
2 8-ounce packages cream cheese, softened
1 8-ounce containers whipped topping, thawed and divided
1 graham cracker pie crust

Directions
1. With an electric mixer, beat mix and cream cheese until smooth and creamy, and then gently stir in 4 ounces whipped topping.

2. Spoon mixture into crust and top with remaining whipped topping, if desired.

3. Chill 2 hours.

Black Forest Cheesecake Pie

Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix or Chocolate Pecan Cheesecake Mix
2 8-ounce packages cream cheese, softened
1 8-ounce container whipped topping, thawed
1 chocolate cookie pie crust
1 21-ounce can cherry pie filling

Directions
1. Blend cheesecake mix with cream cheese until smooth and creamy.

2. Fold in 4 ounces whipped topping, pour this mixture into Oreo® crust and smooth with the back of a spoon.

3. Top with one can of cherry pie filling. You may top this with the other 4 ounces of whipped topping, if desired.

Candy Cane Cheesecake

Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix
2 8-ounce packages cream cheese, softened
1/4 teaspoon peppermint extract
2/3 cup crushed candy canes (food processor or chopper works well for this)
1 8-ounce container whipped topping, thawed and divided
1 graham cracker crust or chocolate cookie crust

Directions
1. Beat mix, with cream cheese until well blended.

2. Stir in extract and crushed candy cane.

3. Fold in 4 ounces whipped topping; spoon into crust and chill for at least 2 hours.

4. Garnish with remaining whipped topping and either whole candy canes or candy cane pieces, if desired.

Chocolate Pecan Cheesecake
:
Recipe Yields: 8
Recipe Serving Size: 1 slice
Servings Per Recipe: 8 servings

Ingredients
1 8-ounce tub whipped topping, thawed and divided
1 graham cracker or chocolate pie crust
1 Homemade Gourmet® Chocolate Pecan Cheesecake Mix
2 8-ounce packages cream cheese, softened

Directions
1. Remove pecan and chocolate chip packets. In a bowl, beat mix and cream cheese until smooth and creamy; add pecan and chocolate chip packets and combine thoroughly; fold in 1/2 of the whipped topping, gently.
2. Spoon mixture into crust and, if desired, top with remaining whipped topping.
3. Chill at least 2 hours.

Chocolate Pecan Cheesecake Ball

1 Homemade Gourmet® Chocolate Pecan Cheesecake Mix with pecan packet and chocolate chip packet
1 8-ounce package cream cheese, softened
1 stick of butter, softened (no substitute)

1. Remove packets. Set aside chocolate chips and pecans. In a large bowl, beat together remaining ingredients until creamy; blend in chocolate chips; cover and chill at least 2 hours.

2. Roll firm mixture into a ball and roll in pecans to cover. Serve on a platter with graham crackers.

Italian Pear Chicken

December 2, 2008

Italian Pear Chicken

A recipe Adapted from Homemade Gourmet

3 pounds boneless, skinless chicken (or partridge) breast
4 tablespoons Homemade Gourmet Garlic Basil Seasoning
24-ounce can pear halves with juice, undrained
½ cup water

Place all ingredients in a freezer bag. Seal and smoosh! Before freezing, label as Italian Pear Chicken and list cooking options:
Bake: Preheat oven to 350 degrees. Defrost and place entire contents in a baking dish. Cover and bake for 45 minutes or until chicken juices run clear.
Slow cooker: Defrost and place entire contents in slow cooker. Cook on high 4-6 hours or low 6-8 hours.