Saturday, July 30, 2011

Summer Chicken Salad

Whip this up in your beanpot, or other stoneware serving dish, and put in the refrigerator to chill and blend the flavors. When ready to serve, the salad will stay cold for a long time so your guests can come back for seconds!

1 cup chicken breast, cooked and chopped (great use for leftover chicken)
1/2 cup low-fat cottage cheese
2 eggs, hard-boiled and chopped
1/3 cup light mayonnaise
1/4 teaspoon salt (optional)
1/4 cup celery, diced
1/2 cup low fat cheddar cheese

In your beanpot, mix chicken, eggs, and celery together with mayonnaise.

Add cottage cheese, cheese, and salt to chicken mixture. Mix together and enjoy!

**No leftover chicken? Use two 9.75 oz cans of chicken.
***For a summer lunch gathering, this serves well with a croissant and sliced tomato!

Summer Slaw

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix

Place your 4 quart stoneware BeanPot in the freezer for a couple of hours.

Remove beanpot from freezer and whisk together all ingredients except coleslaw mix; mix until smooth and creamy.

Add coleslaw mix and toss until well coated. Cover and place in refrigerator for 1 hour to let the flavors marry. Enjoy!

**this is a great picnic recipe because freezing the beanpot first will allow the salad to stay cold even on the hottest days!
***If you want to cut your own cabbage, use about 10 cups. You can also substitute packaged broccoli slaw for the cabbage mix, then add some dried craisins and sliced almonds!

Wednesday, July 27, 2011

Zucchini Chive Dip


Super Easy! Super Delicious! Just another way to use your garden zucchini :)

1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup shredded zucchini
3 tablespoons chopped fresh chives
1/8 teaspoon salt

In your small stoneware serving bowl, mix cream cheese and milk until well blended. Mix in the zucchini, chives and salt. Place dip in the top portion of your Cool Dip! Chill in the refrigerator approximately 1 hour before serving. Enjoy!

**After removing Cool Dip from the refrigerator, fill bottom with ice to keep the dip cold on these hot, hot days!

Monday, July 18, 2011

Upside Down German Chocolate Cake

This is one of my all time favorite cakes! Easy and sinfully delicious!

1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Heat oven to 350°.

Sprinkle coconut and pecans evenly over the bottom of your 9 x 13 stoneware dish.
Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans.
Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion. The cream cheese portion will still look wet – that’s OK!

Cool (the cake will crack and settle as it cools) and cut into serving size pieces or if you’re really feeling ambitious, invert onto oblong serving platter after it’s cooled! Enjoy!

Sunday, July 17, 2011

Cinnamon Roll Pie


This recipe is so easy and it tastes and smells like homemade cinnamon rolls that you spent hours making!

3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (17-1/2-ounce) package flaky biscuits (8 biscuits)

Preheat oven to 375 degrees F. Coat bottom of your Stoneware pie plate with 2 tablespoons melted butter; set aside.

In a small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-fourth of the pecan mixture over bottom of pie plate. Place remaining 3/4 cup melted butter in a small bowl.

Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times.

Top with remaining pecan mixture and drizzle with any leftover melted butter. Bake 20 to 25 minutes, or until biscuits are golden and cooked through.

Allow to cool 10 minutes then invert onto a serving platter and slice into wedges. Serve warm.

Sunday, July 10, 2011

Easy Macaroni and Cheese!

I have great Facebook friends who share their recipes! This is one that I LOVE because it is so easy to make and is such a great comfort food. After all, who doesn't like macaroni and cheese?

1/3 cup margarine
2 1/4 cup uncooked elbow macaroni
2 cups grated or diced cheese ( I use velveeta)
4 cups milk
salt and pepper

Preheat oven to 375. While the oven is preheating, put the margarine in your 9 x 13 stoneware pan and place in the oven. When margarine is melted (watch closely so it doesn't burn), add uncooked macaroni, stirring until it is coated with the butter. Sprinkle the cheese on the top but dont stir it. Add salt and pepper. Pour milk over the mixture. Bake for 45 minutes. Enjoy!!

**get creative and add a can of undrained Rotel right before you add the milk. Gives it a bit of a "kick"!

Saturday, July 2, 2011

Mexican Cornbread Casserole

1 1/2 lb. ground beef or turkey
2 Tbsp. taco seasoning (may add more to suit your taste)
1 can rotel (or store brand variety), undrained
2 cups shredded cheese (pick your favorite type)
1 box Jiffy cornbread mix - plus ingredients listed on box
1 - 15oz can creamed corn

Brown meat, adding taco seasoning shortly before it's completely cooked. Drain. Add Rotel.

Place mixture in bottom of 9 x 13 stoneware pan. Spread evenly. Top evenly with cheese.

In your small serving bowl, mix cornbread as directed on box. Add can of creamed corn and mix well. Spoon cornbread mixture on top of meat mixture.

Bake in a 400 degree oven as directed on back of cornbread box. Enjoy!

**you can serve with sour cream or other "taco" condiments, but it's FANTASTIC by itself!

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