Lil' Duck Duck» food Archives – Lil’ Duck Duck

Christmas Dump Cake

MamaDuck — Sat, 31 Oct 2009 09:00:21 +0000

1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola

Heat oven to 325 degrees F.

Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan. Spread mixture evenly and “sift” dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares.

Serve with Cool Whip or ice cream.

Jello Cranberry Salad

MamaDuck — Fri, 30 Oct 2009 09:07:20 +0000

2 large packages of cherry jello

1 cup diced celery

2 large cans of whole cranberries

1 cup chopped nuts

2 cups hot water

1 pint sour cream

Dissolve jello in hot water. Add other ingredients, except sour cream. Pour half in a 9×13″ glass dish and set. Then spread sour cream over the set jello mixture. Pour the other half of the jello mixture on top and put in the refrigerator to set again.

Italian Chicken with Artichokes

MamaDuck — Tue, 07 Apr 2009 09:00:56 +0000

4 boneless skinless chicken breasts
2 – 28-oz cans of diced tomatoes
½ c dry red wine
1 red bell pepper-chopped
1 medium onion-chopped
2 cloves garlic-finely chopped
1t dried thyme
1t oregano
1t basil
1 14 oz can quartered artichoke hearts

Pour approx 1T of olive oil into a large skillet (enough to lightly coat bottom of pan).
Heat oil on high.
Sear outside of chicken breasts in oil for about 30 seconds on each side.
Add tomatoes, wine, onion, garlic, spices.
Bring to boil.
Reduce heat to medium, cover & let cook 15 minutes.
After 15 minutes, turn each piece of chicken over.
Add artichoke hearts and salt & pepper to taste.
Continue cooking on medium heat for 30 minutes or until chicken is done.
Serve with pasta or rice.

Easy Banana Bread

MamaDuck — Sun, 29 Mar 2009 09:00:03 +0000

1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 cup chopped walnuts (optional)
1 teaspoon baking soda
3 soft, ripe bananas mashed

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts.
Pour banana bread batter into 1 greased & floured loaf pan; bake at 325 F for about 1hr 15 mins or until a toothpick inserted in center comes out clean.

Magic Ham Quiche

MamaDuck — Fri, 27 Mar 2009 09:00:11 +0000

Ingredients:
4 eggs, beaten
1/2 lb. (8 oz) cheddar cheese, shredded
1 1/2 c. milk
1/2 cup grated parmesan cheese
Dash of pepper
3/4 c. diced ham or bacon
1/2 c. Bisquick
Broccoli; optional
Grease 8 or 9 inch pie or quiche dish. Mix all ingredients thoroughly and pour into pan. Bake at 350 degrees F for 45-60 minutes (you’ll see the quiche rise and turn a golden color). Allow quiche to cool 15 minutes before eating (it will flatten out after it settles).

Pizza Roll Appetizers

MamaDuck — Sun, 22 Mar 2009 09:00:10 +0000

1 (10 oz) can refrigerated pizza crust dough
1/4 lb Genoa salami, thinly sliced
1/4 lb pepperoni sausage, sliced
1/4 lb provolone cheese, sliced
1/2 cup shredded mozzarella cheese
Marinara sauce for dipping
Preheat oven to 350 degrees. Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jellyroll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

Mexican Meat Cups

MamaDuck — Tue, 17 Mar 2009 09:00:31 +0000

1 pkg of 10 refrigerator biscuits
1 lb ground beef, browned and drained
1 (15 ½ oz) can chili beans with liquid
1/4 cup water
1 cup shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Sour cream
1 (15 ½ oz) can bold Manwich or equivalent spiced tomato base
1/2 can salsa
Roll or pat each biscuit into 3 ½ or 4 inch circles. Fit each bisuit over the back of the cups of a well-greased muffin pans-like you are making a little bowl. Bake at 400F for 9 to 10 minutes. Mix beef, manwich, salsa, chili beans, and water. Bring to a boil. Simmer 5 minutes. Fill cups with meat and cheese and top with lettuce, tomato, and sour cream.

Taco-Filled Pasta Shells

MamaDuck — Sun, 15 Mar 2009 09:00:45 +0000

1 lb ground beef
1 envelope taco seasoning
4 oz cream cheese
20 uncooked pasta shells
2 tablespoons butter
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
1 ½ cups crushed tortilla chips
Sour cream
Chopped tomatoes
Chopped green onions
In a skillet, cook beef and drain. Add in taco seasoning and cook according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions, drain. Gently toss with butter. Stuff each shell with about 3-4 T of meat mixture. Spoon salsa into a greased 9-inch square pan. Arrange shells on salsa and top with taco sauce. Cover and bake 30 minutes at 350 degrees. Uncover, sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream, onions, and tomatoes. These can be frozen after stuffing with meat mixture for 3 months, thaw overnight and bake at 350 for 40 minutes, then follow the recipe

Zesty Red Clam Sauce

MamaDuck — Tue, 10 Mar 2009 09:00:04 +0000

•    3 cloves garlic, finely chopped (or more to taste)
•    1/3 cup olive oil
•    2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
•    1 (14 oz) can tomatoes
•    1 (6 oz) can tomato paste
•    1 T dried parsley
•    1 1/2 – 2 tsp Italian seasoning
•    1/2 tsp crushed red pepper flakes
•    salt & pepper to taste
•    1 lb linguine or thin spaghetti, cooked
In a med. saucepan, cook garlic in olive oil until golden. Add the liquid from the clams plus remaining ingredients except clams & pasta. Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.
Add clams and heat through. Serve over pasta.

Lasagna Roll Ups

MamaDuck — Sun, 08 Mar 2009 09:00:52 +0000

6-8 wide lasagna noodles — cooked
1 cup ricotta cheese, part skim milk
1 cup broccoli — chop finely; blanch (blanch is when you quickly cook vegetables in boiling water, and remove them when they’re still very crisp, to help preserve the color and nutrients. So you drop them in, boil for like a minute and quickly remove them.)
1 cup spinach — minced
1 jar of your favorite red sauce

Shredded mozzarella cheese (however much or little you would like)
Preheat oven to 375 degrees F.
Pat the noodles dry, then lay them out on the counter.
In a medium bowl, fold together the ricotta, broccoli, spinach. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon. Roll up the noodles as you would a jelly roll, then set them in a baking dish sprayed with vegetable cooking spray. Pour on the tomato sauce and sprinkle the mozzarella cheese over the top.
Bake until cooked through and the cheese has melted, about 25-30 minutes. Serve warm.