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Jenny's blog: "good stuff to eat"

created on 09/14/2006  |  http://fubar.com/good-stuff-to-eat/b1598
2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce

cup shredded Parmesan cheese (1 oz)

1. Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
2. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
3. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese
1 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
1 can (15 ounces) spicy chili beans in sauce

cup shredded Cheddar cheese (2 ounces)

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
2. Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.


  • 18 oz. semi-sweet chocolate chips
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. vanilla
  • 1 C. miniature marshmallows
  • 1 tsp. butter
  • green sugar crystals
  • candy corn
  • Halloween sprinkles



In double boiler, melt chocolate chips and condensed milk until just heated. Stir until smooth. Remove from heat and add vanilla. Stir and put in a bowl, cover with plastic wrap and cool for 2 hours.



Remove from refrigerator, and with plastic gloves, mold into ghost shape and flatten on waxed paper. Set aside in refrigerator. In small saucepan, heat marshmallows and 1 tsp. butter until smooth, set aside.



After cooled and set, spread approx 1 Tbs. marshmallow sauce over top of ghost. Immediately decorate with Halloween candies. It is also fun to make a pumpkin! 


  • 1/3 C. butter
  • 6 C. miniature marshmallows
  • 1 tsp. vanilla
  • 8 C. crispy rice cereal
  • 2 oz. semisweet chocolate, chopped
  • Pallor Icing:
  • 1 C. granulated sugar
  • 3 Tbs. water
  • 1 egg white
  • Pinch cream of tartar
  • Pinch salt
  • 1/2 tsp. vanilla



In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.



To make icing, in top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla.



Spread ghosts with Pallor Icing ; let stand for about 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. Ghosts can be refrigerated in airtight container for up to 3 days. Cover and refrigerate for 1 hour or until thickened. Decorate the ghosts by drawing faces with chocolate, or use candies and licorice strings.


  • Cake:
  • 2/3 C. butter, softened
  • 1 1/2 C. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 1/2 C. all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 C. milk
  • Frosting:
  • 12 oz. whipped topping, thawed
  • 1/4 C. confectectors' sugar
  • red decorator gel, or desired color
  • Decorations:
  • Gummy googly eyes
  • Halloween sprinkles
  • Colored sugar



In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating after each addition. Fill cupcake liners 2/3 full and bake in 350-degree oven for 25 minutes. Let cool.






In a large mixing bowl, combine all three ingredients and mix well. Cut the center chunk out of each cupcake and set aside. Fill cavity in cupcake with a large dollop of frosting. In the front of the cavity, stand a gummy eyeball. Decorate with halloween sprinkles and colored sugar. Cover leftovers loosely and refrigerate.


  • 4-5 chicken breasts, cooked and sliced
  • 1 10 oz. can cream of mushroom soup
  • 1 C. water
  • 1 C. Swiss cheese grated
  • 1 box stuffing, made according to pkg. directions



Lay cooked chicken slices in the bottom of a 9x13 pan. Mix cream of mushroom soup with water and pour over chicken. Sprinkle grated Swiss cheese over sauce. Cover with stuffing. Bake at 350 degrees for 30-45 minutes.


  • Boneless, skinless chicken breasts (approximately 4 pieces)
  • Salt
  • Black pepper
  • Garlic
  • 1-2 can(s) cream of mushroom soup
  • Milk



De-fat and wash chicken. Lightly season both sides of chicken with salt, pepper, and garlic. Pour can of mushroom soup into medium bowl. Refill can with milk, and add milk to bowl. Lightly season soup mixture with salt, pepper, and garlic. Stir until well mixed.



Coat baking dish with cooking spray (makes for easier cleanup). Place chicken in baking dish, and cover well with soup mixture (if you're using a large dish or big chicken breasts, use 2 cans of soup & milk). Bake at 350 degrees for approximately 30-45 minutes, or until the center of the chicken is no longer pink. Serve hot with white rice (for the "gravy") and peas for a smash hit!


  • 1 C. water
  • 1 8 oz. can stewed tomatoes
  • 3/4 C. quick-cooking brown rice
  • 1/2 C. raisins
  • 1 Tbs. lemon juice
  • 3 tsp. curry powder
  • 1 cube chicken bouillon
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces



Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.



Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.



Yield: 4 servings


  • 1 lb. boneless, skinless chicken breasts, cut into strips
  • 1 medium onion, chopped
  • 1 large carrot, thinly sliced
  • 2 garlic cloves, minced
  • 2 Tbs. butter or margarine
  • 2 Tbs. cornstarch
  • 1 (14 1/2 oz.) can chicken broth
  • 2 Tbs. lemon juice
  • 1/2 tsp. salt, optional
  • 1 1/2 C. uncooked instant rice
  • 1 C. frozen peas



In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.



Yield: 6 Servings.

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