In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.
While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.
In separate small saucepan heat marinara sauce. Cover and simmer. Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves two.
12 oz. chicken breast, sliced
1 bunch of asparagus, ends cut off, cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Non stick cooking spray
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce
Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch.
If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice.
This Crockpot recipe for Quick Mex Chili Con Carne is absolutely delicious. It’s easy to make and is so yummy!
1-1/2 pounds lean ground beef
1-tablespoon extra virgin olive oil
1/2 medium yellow onion, chopped
1 can crushed tomatoes
3 tablespoons chili powder
4 cloves garlic, minced
1 teaspoon pepper
1/2 teaspoon Tabasco sauce
1 can beef broth
Salt to taste
Brown and drain the ground beef in the olive oil. Add the onions and cook for about five more minutes. Add the ground beef and all of the ingredients together into the crockpot. Mix thoroughly. Cook on high for about five hours or low for eight to ten hours.
Toppings that will make this crockpot meal even yummier are grated cheddar cheese, tortilla chips, fresh chopped onion, and fresh chopped cilantro.
This recipe for Crockpot Quick Mex Chili Con Carne can be frozen and then reheated in a saucepan later in the week for quick dinners.
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In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.
Attach the following instructions to the jar:
Molasses Cookie Mix
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375°F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks. Makes 4 dozen cookies.
12 tall jelly (12-ounce) canning jars with lid and rings
2 4-pound cartons Epsom Salts (approximately 16 cups)
4 pounds sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peach essential oil
12 to 15 drops orange food color
2 pieces cardstock (for tags)
Wash, rinse and dry canning jars. Empty one carton Epsom Salts into large mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well.
In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even. TIP: use a heavy-duty stand mixer (such as Kitchenaid-brand) to mix bath salts easily. Set mixer to lowest setting and mix until color is even–but don’t try this with hand mixers or smaller stand mixers!
Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Print two copies of Peaches ‘n Cream Bath Salts gift tag. Cut gift tags apart and attach to jars. Tags may be trimmed and placed beneath canning jar rings, tied on with ribbon, or taped to gift jars. TIP: decorative canning jar lids add presentation punch for a small price! Try red or green gingham lids for Candy Cane Bath Salts, while Peach lids add a designer touch to Peaches ‘n Cream Bath Salts. Find decorative canning jar lids in the canning section of the supermarket.
This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts. Package them in small plastic zipper craft bags for easy stocking stuffers! Makes 12 gift jars.
1/4 C butter, melted
3 eggs
3/4 C flour
3/4 C milk
1 Tbsp of honey
Divide the melted butter into 3 individual ramekins. Place a dozen or so blueberries into each ramekin. Combine the rest of ingredients & beat until fluffy. Divide equally between the 3 ramekins.
Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle with powdered sugar & serve as quickly as possible. They will deflate after they sit. You may double recipe as needed.
