Thursday, October 14, 2010

Time to shop!

There are so many awesome things in this flyer, I don't know where to start. Cookie canisters are on sale (and gorgeous!), blue dishtowels, Shape-O-Toy is on sale (time to think Christmas!), and much more! Like salad? Try our new salad bowl!

Shop online 24/7!

http://www.my2.tupperware.com/jenniferbrum

Thursday, September 9, 2010

Lazy Day Chicken and Rice

This was a hit! Even my super-picky husband said we need to add this to our meal rotation :)

Lazy Day Chicken and Rice

1 10 3/4 oz can cream of mushroom soup
1 10 3/4 oz can cream of chicken soup
1 10 3/4 oz can cream of celery soup
1/4 c butter, melted
1/4 c French dressing
1/4 c milk
1 1/2 c long-grain uncooked rice
6 boneless, skinless chicken breasts cut into chunks
1/4 c grated Parmesan cheese

Preheat oven to 350 F.

Mix together all but the Parmesan cheese. Pour into 13x9 inch greased casserole dish and cover with foil. Bake at 350 F for 1 1/2 hours. Add Parmesan cheese during the last 10 minutes of cooking.

I added some ground black pepper to mine. Might try some paprika next time, but great as is. This can also be frozen pre-baking. Let it thaw, then bake as directed above.

Roast Beef Au Jus

I made this for dinner earlier this week. It was good! And easy!

Roast Beef Au Jus

1 1/2 lb London Broil
15 oz package au jus mix
15 oz package brown gravy mix
3 c water

Trim fat off meat. Add to crock pot. Stir gravy mixes into 3 cups of water, pour over meat. Cook on low for 3-4 hours. Slice meat and return to gravy. Serve on toasted buns.

Honestly, London Broil can be expensive. I used a chuck roast. It turned out quite well. So expiriment a bit. Next time, I will add some garlic cloves.

I bet this would also be good served over mashed potatoes.

Thursday, September 2, 2010

Chicken Empanadas

Ingredients:


3 c diced cooked chicken
1 8oz package shredded Colby and Monterey Jack cheese
8 oz cream cheese, softened
1/4 c chopped red bell pepper
1 T ground cumin
1 1/2 t salt
1/2 t pepper
refrigerated pie crusts, empanada dough or empanada wrappers
water


Directions:

Preheat oven to 400 degrees F.

In a Thatsa Bowl (Thatsa Bowl Jr pictured), combine all ingredients except for the dough and water.





Unroll 1 piecrust or dough onto a lightly floured surface. Use the bottom of the Empanada Maker to cut a circle.






Place each round on top of the Empanada Maker.



Place 1-2 T of the chicken mixture in the middle of the Empanada Maker. Do not overfill. Lightly brush edges with water. This will help seal the empanada.


Fold and press together to seal. Gently remove and place on cookie sheet covered in foil, or better yet, topped with a Silpat. You may brush the top with a beaten egg for shine. Bake for 15 minutes.

These also freeze well. To flash freeze, line up on a cookie sheet covered in foil, or a Silpat. Freeze for 2 hours. Take out, store in a Freezer Mate. Can be baked from frozen, takes about 10 minutes longer.











Welcome!

Welcome to my new blog, Cook and Store!

Who am I? My name is Jennifer. I live in Northwest Indiana. I have been a Tupperware Consultant since November 2009. I am working towards Manager. I am a married, stay-at-home mom to an adorable toddler.

What is this for? To share recipes (Tupperware and not), show storage solutions and Tupperware products, just talking about cooking and baking in general!