Beat the pudding mixes and 2% milk with whisk 2 min. (Pudding will be very thick.) Spread 1-1/2 cups over the pie crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip. Refrigerate for 3 hours or until firm. Top with green sprinkles or chopped up Pistachios.
On miserably cold, snowy days, I make soup. We have a lot of days like this in Central New York, so I make a lot of soup! This is my classic potato soup recipe. We like to add bacon bits or ham. You can also add onions, mushrooms, carrots, celery or even broccoli if you’d like. It’s a classic hot and creamy soup to warm you up on a cold day.
3 tbsp butter
1 tbsp flour
2 chicken bouillon cubes
1/4 cup water
1 cup half & half
4 cups 2% milk
5-6 medium potatoes, cut into small pieces
1 tsp each: salt, pepper, garlic powder, onion salt
2-3 tbsp of Real Bacon bits
Melt butter in a large pot over medium heat. Add flour and stir with butter until well mixed. Dissolve bouillon cubes in about 1/2 cup of hot water and add to flour and butter mixture and stir. Add the half & half and milk into the pot and mix well. Add potatoes. Sprinkle salt, pepper, garlic powder and onion salt. Stir well. Cook over medium heat until bubbly. Add bacon bits to soup.
Turn to low heat for about an hour. Stir frequently. You may want to mash up some of the potatoes as they soften to help thicken the soup. Ladle into soup bowls, sprinkle with shredded cheddar cheese, serve with fresh rolls and enjoy!
Turn to low heat for about an hour. Stir frequently. You may want to mash some of the potatoes in the pot to help thicken the soup. Ladle into soup bowls, sprinkle with shredded cheddar cheese, serve with fresh crescent rolls and enjoy!
Is there anything better on a cold winter’s night than soup? Well, maybe a trip south where it’s warm would be better, but that’s unfortunately not in the cards for me. So I make soup. One of my all-time favorites is homemade cream of broccoli. I created this recipe by using my creamy potato soup recipe, and just substituting the potatoes for broccoli. It’s the creamy base that makes this soup. (I haven’t posted my potato soup recipe yet, but I will soon!)
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube mixed with 1/4 cup of water
1 cup half and half
4 cups 2% milk
2 Broccoli crowns, cut into small pieces
4-5 mushrooms, sliced (optional)
1 small onion, diced (optional)
Salt & pepper, to taste
Melt the butter in a fairly large pot. Add the flour. Using a wire whisk, mix together well. Add the bouillon cube/water mixture slowly and whisk together. Slowly add the half and half. I like to make sure there are no lumps and that it’s very creamy, so I whisk constantly. Heat just to boiling. Then slowly add the milk. Mix well, add the broccoli, mushrooms and onions (or whatever else you’d like to add!) Heat until just boiling, then turn heat to low, so it is just simmering. Stir often with a wooden spoon until the broccoli is soft, but not too soft, about 15-20 minutes. Serve immediately, with rolls or crackers. Top with shredded cheese if you’d like. Enjoy!
This recipe is perfect for a busy weeknight. I think it took a total of 20 minutes to prepare this meal. I cooked the chicken while the pasta boiled, combined everything into the skillet with the chicken, let it heat through for a few minutes and boom! Dinner was done.
1 lb. boneless skinless chicken breasts, cut into small pieces
2 Tbsp olive oil
2 cups ziti, cooked, drained
Green onions for garnish
Cook chicken in large skillet with 2 tbsp olive oil on medium heat 5 min. Add onions and mushrooms; cook for 5 min. or until chicken is done. Drain any excess olive oil. Add sauce, stir well. Then add the pasta. Cook for a few minutes until heated through. Stir occasionally. Stir in the mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted. Serve warm, top with a little more shredded mozzarella and some green onions for color.
Feel free to add any other fresh vegetables or other combinations to make it your own. I would have added green peppers if it were just me, but sadly, I have a green vegetable hater in the house.
* This recipe was inspired by Kraft Foods.
I’ve been trying to figure out a menu for the Super Bowl tomorrow. It will be just my husband and I. He’s not a big football fan. (But he loves the commercials!) However, I am a big fan. And I am a New England Patriots fan at that! (Haters, be nice. I have been a fan my entire life.) I am very excited that the Super Bowl is tomorrow and that my favorite team is playing! So I have to do something a little ‘extra’ special for a menu, right? Well, here’s the start. I made a tasty Queso Dip today. This will sit over night and I’ll heat it up again tomorrow before the big game. It’s so easy and only uses 4 ingredients.
16 ounces of Velveeta Cheese
4 oz cream cheese
10 oz can of Rotel (diced tomatoes)
1 lb of ground pork sausage
Cut the Velveeta and cream cheese into cubes. Then place in a bowl to melt in the microwave. Cook the pork sausage until it is browned. Sprinkle some salt/pepper if you’d like. Add the tomatoes, mix well and heat for a few minutes. Stir in the cheese until thoroughly mixed. Heat through. Pour into container and served with your favorite tortilla chips! This keeps well for about a week in the fridge. Melt a little in a small bowl and have with chips for an afternoon snack!
If you are visiting from the “Grow Your Blog” party — Welcome to “Cooking with Amanda!” — I am Amanda and I love to cook. After 23 years in the field of graphic design, I lost my job due to a layoff last summer. While I was out of work, I was looking to keep busy and do something fun, so I created this blog! It has been a perfect distraction. I’ve actually been blogging for years. But this is my first time doing a “cooking” blog. I have a personal blog, a blog about my dog (Jenny the Corgi!) and a blog about my love for all things Aldi. But, “Cooking With Amanda” is my favorite and the one I’d really like to grow.
So a little about me… aside from being a graphic designer and a self-proclaimed ‘cook’, I also enjoy photography. I’ve been learning a great deal about food photography with this blog and am hoping to become a better photographer through this endeavor. I am married to a wonderful man, who also happens to be an ‘artsy’ type. He also just happens to be a photographer, so he will give advice as needed or requested. And he’ll even let me borrow his lights or his ‘studio’ if I want to use it. Sometimes he uses some of my ‘food creations’ to take his own photos for his stock photography business.
I grew up a Navy brat. I was born in Florida, lived in Virginia and then Puerto Rico. Then my dad retired. To Maine. Imagine moving from Puerto Rico to Maine. (It was a COLD first winter!!) I have now lived in the Northeast (aside from a brief stint in Kentucky) since 1978. I am currently living in the snow belt known as Syracuse, NY. We get A LOT of snow. If you haven’t experienced Lake Effect, you have not lived. (I kid.) I’m not a big fan of snow. Or cold. But this is home. And they do take good care of the roads here. If we get 20″ of snow, it doesn’t slow us down much.
My son just entered his first year of college this past fall. I thought it would be harder, but it’s actually been an easy transition. We now have an ’empty nest’ and have been making the most of it. We even went on a vacation to our favorite place on earth (Cape Cod!) during the ‘off’ season. It was wonderful. I’m pretty sure we started a new tradition! I think the hardest thing I’ve had to deal with in the ’empty nest’ era is learning how to cook for 2. We’ve had to endure lots of leftovers. But the overall food bill has been considerably lower!
I look forward to meeting new people and discovering some wonderful new blogs. Feel free to contact me if you’d like. My contact information is on the side bar. You can follow me on Twitter or Instagram as well. Or follow the blog! All the links are on the side. I try to update the blog several times per week. I went back to work full-time a few weeks ago, so I haven’t been able to post as much as I would like. But I do try to get as many posts up per week as possible. If you have any ideas or recipes to share, please send them my way!
To leave a comment on this blog post:
Click on the blog post title, it will bring you to a new page where you can leave a comment.
I was searching for recipes to make for the Super Bowl and came across this amazing twist on Buffalo Wings. It’s a little healthier than the typical ‘chicken wing’ and it’s got that same crispy, wonderful flavor.
1 lb boneless chicken breasts, cut into bite-size pieces
1/2 cup Buffalo wing sauce
2 cups plain Panko bread crumbs
4-6 large leaves of Boston lettuce
1 cup cooked white rice
Sliced black olives
Bleu cheese dressing
Scallions for garnish
- Preheat the oven to 375º F.
- Line a baking pan with parchment paper.
- Marinate the chicken in a container with the 1/2 cup Buffalo sauce, cover and refrigerate for 30 minutes.
- Pour the Panko breadcrumbs into a shallow dish.
- Coat the chicken pieces evenly with the Panko and place them in the baking pan.
- Bake the chicken for 30 minutes.
- To assemble the wraps, fill each leaf of lettuce with the rice, chicken and top with black olives. Drizzle the Bleu Cheese dressing over the chicken. And then add the scallions.
These lettuce wraps are fantastic for either lunch or dinner. Feel free to experiment with toppings. I saw one recipe that included avocados and another that added celery. So try some other options as well as the ones above and enjoy these fabulous lettuce wraps. I will be adding this to my regular rotation of meals, they were that good!