The Kasper Girls' Cookbook
A place to share our culinary masterpieces.
Monday, June 25, 2012
Amazingly Delicious, Easy Pot Roast
1 pot roast
1 packet brown gravy
1 packet Zesty Italian dressing mix
1 packet Hidden Valley Ranch dressing mix
1 C water
Combine all ingredients in a crock pot. Cook on low 6-8 hours. I did mine for 8 and it was tender and juicy and perfect! The tastiest pot roast I've ever made!
Wednesday, February 8, 2012
Hawaiian Haystacks
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 can milk (use the cream of chicken soup can)
1/2 package cream cheese (at room temperature)
1/2 package Italian dressing mix
1 C rice
Cook the chicken on the stove or however you prefer. (I use the FlavorWave Melanie and Tom gave us for our wedding, but you can do it how you like.) Cut the chicken into bite-sized pieces. Prepare the rice according to directions and set aside. In a saucepan, combine soup, milk and Italian dressing mix and bring to a boil. Turn heat down and add cream cheese, stirring on medium heat until it's all a smooth blend, and then add the chicken. Serve the mixture over the rice.
No-Bake Cookies
3 C quick cooking oats
2 C white sugar
1/4 C unsweetened cocoa powder
1/2 C milk
1/2 C margarine
1/2 C peanut butter
1 tsp. vanilla extract
1 pinch salt
Combine sugar, cocoa, milk and margarine in a saucepan over medium heat. Bring to a boil and boil for 1 minute. Remove from heat and add vanilla, salt, peanut butter and oats. Drop onto waxed paper in spoonfuls. Eat until you're sick!
Tuesday, February 7, 2012
TGI Fridays Crispy Green Bean Fries
Hawaiian Sandwiches
Cilantro Lime Grilled Chicken
Spinach Apple Bacon Salad
Homemade (kinda) Chicken Pot Pies
Ingredients:
2 unbaked pie crusts
1 family size rotisserie chicken (again from Walmart), chopped or shredded into bite size pieces
1/2 (12-16 oz.) bag of frozen peas and carrots or mixed vegetables, thawed
1 onion, minced
butter
5 medium-small red potatoes diced, or 2-3 baking potatoes peeled and diced
2 cans cream of chicken soup
1 McCormick chicken gravy packet
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and fragrant. Set aside. Prepare the chicken gravy packet normally. Set aside.
In a mixing bowl, combine cream of chicken soup, gravy, chicken, vegetables, onion, and potatoes. Season to taste.
Now…the pie can be done a couple of ways. You can make one family-sized chicken pot pie or little individual mugs/ramekins of chicken pot pie. The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat.)
ANYWAY. If you’re making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.
If you’re making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture
and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.
Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Beef Gravy Stew
Monday, February 6, 2012
Easy Potato Soup from Sam the Cooking Guy
My Mom's Famous Apple Crisp
Friday, July 1, 2011
Chicken & Potato Casserole
2 large bags frozen hash browns
1 C melted butter
1 tsp. salt
1 chopped onion
1 can cream of chicken soup
2 C cheddar cheese, shredded
2 pints sour cream
1 C corn flakes or saltine crackers, crushed
Thaw potatoes and mix with all other ingredients, except butter. Put in 9x13 pan. Pour melted butter and corn flakes/saltines over the top. Bake uncovered for 1-1 1/2 hours at 350 degrees.
*Not sure where I got this one...it's good, though!
Julianne's Amazing Bread
1/4 C honey
1 egg
1/4 C butter
1/2 tsp. salt
1-1 1/2 tsp. yeast
4 C flour
Combine warm liquid, honey and yeast. Add butter, egg and salt. All flour in slowly and knead. Put pat of butter on top. Let rise to double its size under a warm towel for 40 minutes. Knead out bubbles. Put in bread pans and let rise another 10 minutes. Bake for 40-45 minutes at 350 degrees.
*This is a recipe from my college roommate Julianne. It's amazing.
Tomato & Basil Appetizer Topping
1 tsp. salt
1/2 C olive oil
6 medium tomatoes, diced
1 T dried oregano
a pinch of garlic
Mix everything in a bowl, cover and let sit on the counter for 3-8 hours.
*This is wonderful on baguette slices, broiled and buttered. Drool. It can also go on pasta, chicken, shrimp, etc.