Friday, April 25, 2008

Super Easy Chicken Manicotti

Well this is one from a Betty Crocker(she is so hot) cookbook, for spending 30 minutes or less in the kitchen, we have found several good recipes in it so far and we had this one with Dad, Diane, and Mallory plus Gavyn was here with us(Me, Ginny, and Skyler) for the night.
It calls for 14 mannicottie shells the package came with sixteen and so that is what we used, one and a half pounds of chicken tenders the bag was a pound and ten ounces and just used what we used, a thirty ounce jar of spasketty sause the jar we used was 26 ounces, I noticed after and I would probably like to use a little more but everyone else said it was fine you you choose, um... two cups of mootzerella cheese
and some olives I think I don't have the recipe in front of me and am doing this from memory, it is super easy and probably could be easier than we did it even
Now with all of the ingredients gathered, you spread about a third of the sause on the bottom of a 9 by 13 pan or whatever, it says ungreased, (oh, yeah, some garlic salt) sprinkle garlic salt on the tenders and stuff them into the manicottie, both ends if needed, I did it when they were frozen and did one and a half per pasta shell, I am thinking maybe next time to thaw out the chicken and see how that works, I only broke a couple this time and seeing how sometimes you have several broken just opening the package I did good, now with all of these stuffed place them in the pan on the sauce, cover with the remainging sauce add olives and coat with the cheese, place in the fridgereater covered with foil over night, allow to chill for no more than 24 hours, about an hour before you want to eat preheat the oven to 350 degreeze, and bake it for about an hour covered.
Bone apple tight

Tuesday, April 22, 2008

Carrot Pineapple Muffins

1 cup sugar (I use 1/2 brown sugar and 1/2 white sugar)
2/3 cup vegetable oil or canola oil (I use unsweetened applesauce instead)
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (although I'm not a huge cinnamon fan I think it could use a little more cinnamon)
1/4 teaspoon salt
1 cup grated carrot
1 cup drained crushed pineapple

Stir together sugar and oil. Then stir in the eggs until well combined. Add the vanilla. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir into sugar mixture just until combined. Add carrots and pineapple just until combined.
Spoon into greased muffin tin, filling to top. Bake in a preheated 375 degree (F) oven for 20 minutes or until done.
Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

Even Matt and Gavyn ate these and seemed to enjoy them. I have found a way to feed my boys vegetables!! I think that raisins would be pretty good in these also.