2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.
Serve with warm flour tortillas and Spanish rice.
I did 2 chicken breasts. Plenty! Had some for leftovers and lots to freeze and use another time. I also cut my chicken breasts into strips. I cooked for 4 hours on high and it was great. I pulled the chicken out and shredded then poured the beans/corn mixture on top and mixed altogether. I did not add sour cream. I shredded the cheese and served on the side with lettuce, rice (not spanish rice), & ranch to make like a taco/burrito. Also, I only used about 1/3 pkg of taco seasoning, but it definitely could have used more.
Monday, October 12, 2009
2 to 4 boneless, skinless chicken breasts
Saturday, July 18, 2009
- 2 small cans of chilled mandarin oranges (drained)
- Red onion (diced)
- Sliced Swiss Cheese (torn into bite size pieces)
- Fresh Bacon Bits
- Feta cheese
- “Emerald’s Pecan Pie Pecans” (a green bag in the nut section of the grocery store) – sugar coated pecans
- “Brianna’s Poppy Seed Dressing” (glass jar), chilled
Use a large salad bowl. Put the romaine lettuce in the bowl so it filled half to ¾ full (depending on how many people you are feeding). You will be arranging the ingredients like a “pie” shape. There will be 7 “pieces of pie” arranged around the top of the salad. Don't mix the ingredients until right before serving. Once you are ready to eat, toss in the chilled salad dressing with the salad and serve immediately!
Thursday, April 23, 2009
Forget Bisquick! This is way better!
2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 c. milk
4 T. oil
Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like.
3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice
2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth (I use about 1/2 of one of those boxes of chicken broth)
2 (4oz) cans chopped green chilies
1 tsp ground cumin (don't skip out on this!)
1 tsp Garlic salt (or just salt)
1 tsp dried oregano
a few twists of pepper grinder (or 1/2 tsp)
1 cup sour cream
1/2 cup whipping cream
In a Large sauce pan saute chicken, onion, and garlic until chicken has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 minutes uncovered. Remove from heat and stir in sour cream and cream. Serve immediately
Wednesday, April 8, 2009
1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream, if desired
3 green onions, sliced, if desired
1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.
Wednesday, February 18, 2009
6 tablespoons red wine vinegar
6 tablespoons orange juice
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1 pound boneless, skinless chicken breasts, trimmed
2 tablespoons vegetable oil
1 large red onion, halved and sliced
1/4 inch thick
2 cups fresh pineapple chunks (14 ounces)
3 cloves garlic, minced
1 tablespoon grated ginger
2 scallions, sliced thin
S & P
Directions: Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together in a small bowl and set aside.
Pat the chicken dry with paper towels and slice it into 1/2-inch wide strips, season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 minutes. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with the scallions before serving. Serve over white rice.
using fresh pineapple is a must!
Posted by Shandis at 7:01 PM
Tuesday, February 3, 2009
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons fresh chopped garlic
3 Cups heavy cream
1 Large pinch of salt
Fresh ground pepper
2 Cups Parmesan or Asiago cheese, finely grated
Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese & adjust seasonings if needed. Pour over just about anything!
Posted by cb at 3:52 PM
Just made this the other night and it was so yummy. Actually, made it during the day while the kids were napping and chilled it until dinner.
green leaf lettuce
hard boiled eggs
colby jack cheese, shredded
salad macaroni noodles
chop everything up into bite size pieces. toss. serve with your favorite dressing...I like Poppyseed the best with this.
other things to add are:
***you can really add anything you want and it will give you a little different flavor.
Tuesday, December 16, 2008
I was just typing this up for a friend and thought I would throw it on here in case someone doesn't have a good taco soup recipe...everyone needs that.
Brown 1/2 -1 lb hamburger ( i usually throw i about 1/4 an onion and 1/2 a green pepper)
then in a pot put:
4 cups water
1 can tomato sauce
1 can stewed tomatoes (we don't like tomatoes so I do 2 cans sauce rather than this)
1 can corn
1 can black beans
1/2 package taco seasoning
1 large can kidney beans
let it all come to a boil, then simmer for 10-15 minutes. I also do this in the crock pot on low for a couple of hours. Top with cheese and chips...yummyliscious
Monday, December 15, 2008
Friday, December 12, 2008
1 (20 ounce) package chocolate sandwich cookies with mint creme filling
2 (18.5 ounce) packages white chocolate
4-6 candy canes crushed
1. Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container
6. Sprinkle top with crushed candy canes (or can add with the oreos in step 3)
Friday, December 5, 2008
(Makes 4 dozen)
- 1 cup butter, softened
- 1 cup white sugar, plus 1 Tbs
- 1 cup packed light-brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1⁄2 cups flour, plus 1⁄4 cup
- 3⁄4 cup cocoa
- 1 tsp baking soda
- 2 Heath candy bars
- 1 bag Rolo chewy caramels
1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.
3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container
Friday, November 14, 2008
Peanut Butter Bars
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar
1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter
Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.
Tuesday, October 28, 2008
This is a sweet spaghetti recipe...
1 pkg spaghetti noodles
1 1/2 pounds ground beef
3 cans Hunts Tomato sauce
1 cup brown sugar
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp curry
Grated Parmesan Cheese
Break spaghetti noodles and cook as directed. Brown ground beef.
Sauce: Combine cans of tomato sauce, brown sugar, oregano, garlic powder, and curry in pan until warm.
Put everything in 9X13 casserole dish and top with grated cheddar and parmesan cheese.
Bake at 350 for approx. 8 min, or until cheese melts.
Variation: use can of hunt's spaghetti sauce and add 1 cup brown sugar
Thursday, September 4, 2008
My Mom used to make this every summer. It is perfect after a hot summer day!!
1/2 gallon vanilla ice cream (do NOT use vanilla bean)
1 1/2 - 2 pkgs pink lemonade Kool-Aid (NOT sugarfree)
2 graham cracker pie crusts
Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. Pour half into each pie crust. Cover and freeze. Tastes great with sliced strawberries. Garnish with lemon slices.
*a lot of times I buy the frozen concentrate pink lemonade or regular lemonade instead of using the Kool-aid. I think it tastes better.
Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!
Tuesday, August 19, 2008
3 oz. box orange Jell-O
2/3 c. boiling water
1 c. vanilla ice cream, softenend
8 oz. cool whip, thawed
2-3 c. peaches, sliced and cut into bite sized pieces
2 graham cracker crusts
Dissolve Jell-O completely in boiling water. Add vanilla ice cream and stir until melted. Fold in cool whip and peaches until thoroughly combined. Pour mixture into graham cracker crusts. Refrigerate until set (can also freeze). Makes 2 pies.
Friday, August 8, 2008
This is one of those recipes that sneaks in the vegetables. This vegetable is in the form of tomato soup. You would never know it.
2 c. all purpose flour
1 ½ c. sugar
4 t. baking powder
1 t. baking soda
1 ½ t. allspice
1 t. cinnamon
½ t. ground cloves
1 can tomato soup
½ c. shortening
¼ c. water
Preheat oven to 350°. Grease and flour a 13x9x2 pan. Measure dry ingredients into a bowl and mix. Add soup and shortening. Beat on medium speed for 2 minutes, scraping constantly. Add eggs and water. Beat two minutes more, scraping frequently. Pour into pan and bake 35-40 minutes. Frost with cream cheese frosting.
Monday, July 28, 2008
This is the yummiest french toast I have ever had. So easy to do the night before and just cook in the morning. Great for a brunch.
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 14 Hrs 10 Min
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees.
3. In a small bowl, combine butter, sugar, and maple syrup. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Tuesday, July 1, 2008
1 chocolate cake mix
12 oz. Cool Whip
1 large box chocolate pudding
3 SNICKERS bars cut in small pieces
Bake cake. Make pudding according to directions. Layer bite-size pieces of cake, 1/3 pudding, 1/3 Cool Whip, 1 Snicker bar in a trifle dish or a deep glass bowl. Repeat 2 more times. (You will not use all the cake.) Refrigerate.
***I like to sprinkle the crumbs of the snickers on top when finished.
You may already have a version of this recipe, but I made it last night and it's so yummy!
1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 can (14 ounces) sweetened condensed milk
1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
1 (8-ounce) container frozen whipped topping, thawed
1 cup toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
Thursday, June 26, 2008
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1-1/2 cups each
6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Thick 'N Chunky Salsa
1/2 cup Three Cheese Crumbles or shredded cheese
1/2 cup Ranch Dressing
1 cup broken tortilla chips
PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.
Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, 3/4 cup each
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. Grated Parmesan Cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.
REMOVE from heat; stir in mozzarella cheese and basil.
SPRINKLE with Parmesan cheese.
Saturday, May 24, 2008
These are soooo good, and really easy to make. I made these for a baby shower so I drizzled them with pink chocolate, but you can buy almost any color chocolate you want at Joann's.
1 package Oreo cookies
8 ounces cream cheese, softened
1 package almond bark (I buy the "candiquick" from Target)
Use an electric chopper or blender to grind Oreos until they are a powder. Mix in the cream cheese. Form small balls with the mixture. Melt the almond bark in the microwave. Dip the balls into the almond bark until they are covered, and place on wax paper to dry.
Posted by Rach at 9:52 AM
Monday, May 19, 2008
2 heads broccoli chopped in small pieces
1/2 cup bacon pieces
1/2 cup sunflower seeds
1/2 cup Craisins
1 cup mayonnaise
1/4 cup sugar
1 Tbsp. vinegar
Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.
This is a great recipe that you can prepare ahead of time and then throw in the oven in the morning.
1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese
Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring
Top with strawberries mixed with sugar and the whipped topping.
Tuesday, April 15, 2008
I'm making this for dinner tonight, so I'll post a picture later. I like to call this "comfort food".
1/2 - 3/4 cube melted butter
1 pkg Italian Salad Dressing (This is the dry mix that comes in a box of 4 or so)
3-4 chicken breasts
1 can Cream of Chicken soup
1 pkg. Cream Cheese
Melt butter and stir in Italian salad dressing. Put in crock pot with chicken. Cook in a crock pot on low for 4-6 hours. 1/2 hour before serving, pull chicken out and shred it with 2 forks. Put back in crock pot and add soup and cream cheese (be sure it is softened). Simmer until ready to serve. Serve over hot noodles or rice.
This may not sound very appetizing, but it is my favorite dish. Since I was a little girl, I would ask for this every birthday dinner. My husband likes it as well, and my four year old son requests this every night for dinner.
1-1 1/2 lbs. round steak
1 Tbsp salad oil
1 envelope brown gravy mix
2 cups water
1 Tbsp instant minced onion
2 Tbsp white vinegar
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ginger
1 tsp Worcestershire sauce
Noodles - Hot and buttered (I usually use the curly noodles)
I usually try to find a thin cut round steak. Just makes a little more tender. Any will work though. Slice the round steak thinly. Brown the meat in a large skillet in salad oil. Once browned, remove and set aside. Mix the brown gravy mix with 2 cups cool water. I usually add about 1 Tbsp cornstarch to thicken. Bring to boil, stirring constantly. Stir in remaining ingredients except noodles. Return the meat to the mixture, cover and simmer for 2 to 3 hours. Serve over hot buttered noodles.
*I sometimes double the sauce...just depends on how much sauce you like on your food.
I am not a veggie person, never have been. So, I don't cook them. It's actually kind of intimidating to thing about cooking veggies because I don't' really know where to begin. A few years ago I discovered these and LOVE THEM!!! They are quick, easy, inexpensive, and healthy. I buy them at Wal-mart for about $1 per bag, and there is a whole variety that you can find. I especially like the broccoli because it is easy to steam in the bag. They all just go in the microwave, they steam right in the bag, then you open and serve. Just thought I'd share.
Friday, April 11, 2008
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Posted by Shandis at 7:15 AM
Thursday, April 3, 2008
6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions (or minced onions)
4 chicken bouillon cubes
6 slices bacon, cooked and crumbled
1 can (12 oz) evaporated milk
2 cups grated cheddar cheese
Combine potatoes, water, onions, and bouillon cubes in greased 5 to 7-quart slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted. Makes 10-12 servings
Serve with hot biscuits and garnish soup with fresh chopped parsley.
VARIATION: Add 1/2 cup diced celery and 1/2 cup chopped carrots with potatoes at the beginning of cook time.
I made this on the stove instead of in a crock pot. I added some flour to make the soup a bit thicker. You may have to do this with the crock pot also, I'm not sure.
1 pkg. (10–oz.) frozen peas and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
½ t. salt
¼ t. pepper
1 ¾ c. chicken broth
2/3 c. milk
3 c. cooked chicken, shredded
Rinse frozen veggies under running cold water to separate; drain and set aside. Sauté onions in butter in a 2-quart saucepan over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly, until mixture is bubbly. Stir in broth and milk. Heat to boiling, over medium heat, stirring often, and let boil and stir for one minute. Remove from heat and stir in chicken and vegetables. Let cool. Enough for 1 pie, or 6-7 mini pies.
Pastry (Enough for 2 large pies, or 8-9 mini pies)
4 c. flour
1 ¾ c. shortening
2 T. sugar
2 t. salt
½ c. cold water
1 T. vinegar
Preheat oven to 425°. Blend flour, shortening, sugar, and salt with a pastry blender until crumbly. In a separate bowl, beat the water, egg, and vinegar with a fork. Pour liquid mixture slowly into the flour mixture while blending with a fork. Be sure to use flour when rolling out the dough. Line your pie plate with pastry then fill with chicken filling. Top the pie with pastry and flute edges. Make slits in top crust and wrap edges of pie with foil. Bake for 35-40 minutes or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.
Posted by Shana at 10:35 AM
Saturday, March 29, 2008
This recipe is from the Cooks Country magazine, one of my favorites. I wanted to try it because I love spinach dip and 7-layer dip. This is sort of a combination of the two. And also very yummy!
1 (8-oz.) package cream cheese
1/3 c. sour cream
1 jalapeno chili, seeded and chopped fine
2 (10-oz.) cans Ro-Tel tomatoes, drained*
½ small onion
1 (10-oz.) box frozen spinach, thawed and squeezed dry
3 c. shredded sharp cheddar cheese
1 t. salt
½ t. chili powder
½ t. ground cumin
Adjust oven rack to middle position and heat oven to 350°. Grease 8-in. square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Scrape into baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve with tortilla chips. (Dip can be assembled and refrigerated for 24 hours prior to baking.)
*If you can’t find Ro-Tel tomatoes, substitute one 14.5-oz. can of diced tomatoes (drained) and one 4-oz. can of chopped green chilies.
Friday, March 28, 2008
Again...No picture. Sorry.
This is a great beef stew recipe that I found on thisweekfordinner.com. I have never found a stew recipe that we could actually enjoy. Easy, and my three year old loved it! I know it should be spring...but with the cold days we have had lately this recipe is perfect!
1 lb beef stew chunks
1/2 onion, or 1/2 packet dry onion soup
4 cups water
4 beef bouillon cubes
2-4 stalks celery
put the beef (I cut mine in even smaller pieces than it came in) and onion in the crock pot for 3-4 hours. This will give it a head start on getting super tender. Add water and boullion. Let it do its thing for a couple more hours. Add carrots and celery. An hour or so later add potatoes. About an hour before serving add some flour and butter to help thicken...the potatoes will help too. Salt and pepper to taste. Yummy!!!
Monday, March 24, 2008
2 boneless, skinless chicken breast halves
2 garlic cloves, minced
¼ cup red onion
¼ cup black olives, chopped
¼ cup red bell pepper (or tomato), chopped
¼ cup fresh Parmesan cheese, grated
4 cups romaine lettuce, thinly sliced
¾ cup seasoned croutons
½ cup Caesar salad dressing
6 (8-inch) flour tortillas
1. Spray chicken with cooking oil. Press garlic into chicken. Heat frying pan over medium heat until hot. Cook chicken 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into ¼-inch thick strips. Place chicken in mixing bowl.
2. Add onion, olives, bell pepper, cheese, lettuce, croutons, and dressing to chicken; toss mixture to coat evenly with dressing.
3. For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally.
Yield: 6 sandwiches
Wednesday, March 19, 2008
I have not made this yet, but had it at a neighbor's tonight. It was so yummy. It's similar to CPK's salad. I will add my own picture when I make it, but this is a picture of CPK's salad.
3 or 4 boneless/skinless chicken breasts*
1 head of lettuce (I use the package of "Just the leaves" from TJ's), chopped
3 roma tomatoes, diced
1/2 jicama, diced
3 or 4 scallions, chopped
1/4 c. cilantro, minced
2/3 can corn, drained
2/3 can black beans, rinsed and drained
2/3 c. jack cheese, shredded (cheddar works too)
tortilla chips, crumbled over top when you're ready to serve
lime juice, from 1-2 limes
barbeque sauce (1/3 c. opprox.)
ranch dressing (1/2 c. approx. and the Organic Ranch from TJ's is the best in my opinion. Its in the refrigerated veggie section)
(the CPK salad has chopped basil, you can try adding that also!)
Mix it all together and viola! (ps, its really good chilled!)
Ideas for cooked chicken:
1) Cook the chicken on high in the slow-cooker for 3 hours, with some barbeque sauce and garlic, then after let it cool in the fridge, cut it into half-inch cubes and mix it with more barbeque sauce.
2) Get the cooked chicken from the store and use that instead. Shred it and mix with BBQ sauce. I prefer this.
I leave out the jicama and scallions, but I am sure it would be good with them in too.
Posted by Rach at 9:04 PM
Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.
In a large bowl mix together:
6 large tomatoes, diced (best when fresh from the garden)
7 sprigs of basil, finely chopped
8 sticks of mozzerella string cheese, cut into rounds
1/2 cup red wine vinegar
1/4 cup olive oil
1 tsp. minced garlic
salt and pepper to taste
Let this mixture marinade in the fridge for at least 3 hours then serve cold over your favorite hot pasta. It is really flavorful and fresh.For the bread we just sliced up a bagette, topped it with pesto sauce (from Costco), feta cheese, and some tomatoes from the sauce. Then warm it in the oven for a few minutes.
Lloyd's shredded BBQ Chicken
Bake potatoes in oven at 375 for 1 1/2 hours or 400 for 1 hour. Cut potatoes in half lengthwise. Arrange on baking sheet. Cover with Lloyd's BBQ Chicken and smother with cheese (I use white and yellow). Put back in oven and cook until cheese melts. Serve alone or top with favorite toppings.
Tuesday, March 18, 2008
1 large avocado
2-3 tsp. lemon juice
Smash avocado. Add onion salt and lemon juice. I just guess on the onion salt. Usually a few shakes...might be around 1/4 tsp. Mix it all up and taste. May need to add more onion salt. Tonight I didn't have onion salt, so I used onion powder and added about 1/2 tsp. to 3/4 tsp. salt Tasted great. Serve with tortilla chips.
Monday, March 17, 2008
1 large can chicken
1 cup sour cream
1 cup mayonnaise
1 box Knorr Vegetable Soup mix
1 can water chestnuts-drained & chopped
Mix ingredients together. Serve with King Hawaiian bread.
3-4 boneless, skinless chicken breasts
1 jar (16 ounces) chunky salsa
1 can (10.5 ounces) cream of chicken soup
Place chicken breasts in greased 3-4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 6-8 hours.
When ready to serve, shred chicken. Put desired amount of chicken in tortilla. Add sour cream & cheese. Roll up tortilla. Enjoy!
Friday, March 14, 2008
1/4-1/2 cup butter
2 tsp. dried basil
2 tsp lemon juice
1 1/4 tsp garlic powder
3/4 tsp salt
8 ounces fettuccine or angel hair pasta, cooked and drained
1 1/2 cups cooked broccoli (optional)
cooked chicken breast (optional)
grated Parmesan cheese
Melt butter in large skillet. Add basil, lemon juice, garlic powder and salt; blend well. Add pasta, broccoli and chicken. Blend well. Toss to coat pasta. After tossing, add Parmesan cheese to top off dish.
Thursday, March 13, 2008
1 T. vegetable oil
2 medium onions
2 cloves garlic
Simmer for 20 minutes:
3 c. chicken broth
2 T. chopped fresh cilantro or ½ t. coriander
2 T. lime juice
1 t. cumin
½ t. dried oregano leaves
¼ t. Tabasco
¼ t. salt
1 (11-oz.) can white shoe peg corn, drained
1 (16-oz.) can great northern beans, drained
1 (16-oz.) can butter beans, drained
2 c. chopped cooked chicken breast
Monday, March 10, 2008
1 boneless beef chuck roast (2 lb)
Makes 8 servings.
**Can also be done in crock pot on low.
Posted by Deborah at 2:38 PM
Saturday, March 8, 2008
2 cups flour
2 Tbsp sugar
1 tsp salt
1 tsp baking soda
2 Tbsp oil
2 cups buttermilk or sour milk *
1/2 cup cinnamon chips
Mix all ingredients together and cook.
*To make sour milk, add 1 Tbsp lemon juice or vinegar for each cup of milk.
Wednesday, March 5, 2008
I don't have a picture yet, but I'll add one when I make it. I got this recipe from my sister-in-law and it looks delicious - and easy! She served it on a toasted Hoagie with melted mozarella cheese. Yummy!!!
Slow Cooker Pulled Pork
1 (2 lb.) pork tenderloin
1 can or bottle of rootbeer
18 oz. bottle of your favorite BBQ sauce
Place the pork tenderloin in a slow cooker; pour the rootbeer over them meat. Cover and cook on low until well cooked and the pork shreds easily (6-7 hours), time may vary depending on your slow cooker. Drain well. Stir in BBQ sauce. Serve over Hoagie buns and melt mozarella on top.
Monday, March 3, 2008
Equal combinations of soy sauce and sugar
1 T. grated ginger root (or 1 t. ground ginger)
2 - 3 cloves garlic, minced
Capful of white vinegar
1/4 c. 7-Up
3-4 green onions, chopped (optional)
2 T. sesame seeds (optional)
Saturday, March 1, 2008
1 ½ c. sugar
½ c. butter
1 c. sour cream
1 ½ c. bananas mashed (approx. 4 bananas)
2 t. vanilla
2 c. flour
1 t. salt
1 t. baking soda
Cream butter and sugar. Add and beat sour cream, eggs, bananas, and vanilla. Sift flour, salt, and baking soda and add to mixture. Grease and flour large cookie sheet (15x8x1). Spread mixture in pan. Bake at 350° for 20-25 minutes. Frost with cream cheese frosting.
Recipe from Debbie Gilbert
1 – 16 oz. package Bowtie (Farfalle) Pasta
Cook pasta and marinate in dressing for 2 hours
Dressing: mix in blender
1 cup Vegetable oil
2/3 cup White vinegar
½ tsp. Salt
2/3 cup Teriyaki sauce
6 TBL. Sugar
After the pasta marinates, add the following:
6 – 8 chicken breasts diced
3 small cans mandarin oranges
1 – 18 oz. pkg. spinach (add spinach right before serving)
1 bunch green onions
½ cup honey roasted peanuts
½ cup cashews
1 small bag craisins
2 cups seedless grapes (cut in half)
Friday, February 29, 2008
This is my version of a popular recipe. I am going to write the amounts that I use for my small family. This is really easy to double for more.
1 pkg pillsbury croissants (8)
4 oz cream cheese
1 cup dried stuffing mix
1 can cream of chicken soup
1-2 large chicken breast (cooked and shred)
1/3 cup butter
1/2 cup milk
1/2 cup sour cream
1/4-1/2 cup frozen peas (optional...I like the added color and taste)
combine chicken, cream cheese, 1/2 can of cream of chicken soup, milk, peas and sour cream. Stir. roll out croissants. Put a heaping spoonful of filling in each croissant, roll as directed. Melt butter. brush each side of croissant with butter, roll in finely crushed dried stuffing mix. Bake at 350 for 15- 20 minutes (until golden). Warm up remaining soup, pour over chicken bakes. We also like to have rice or salad on the side.
Super Easy, Super good. I have loved all the pictures, because it really helps me have a "game plan". I will try to be better about taking pics when I cook meals I am going to post!! :0
***This is for an 8X8 pan recipe but you can double it and put in in a 9X13.
1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
Topping: (don’t’ forget to double this too if you double the batter)
1/3 cup brown sugar (packed)
1/4 cup flour
1/2 tsp cinnamon
3 Tbsp firm butter (do not melt this or it won’t work)
Heat oven to 375. Grease pan (8X8 for single batch, 9X13 for double). Blend all batter ingredients. Beat vigorously for 1/2 minute and spread in pan. Mix topping together separately and sprinkle on top of the batter. Be careful not to overload it in the center or it will sink. Bake 25-30 minutes or until wooden pick inserted comes out clean.
Thursday, February 28, 2008
1 can (13.8 oz) Pillsbury refrigerated pizza crust
1 tsp olive oil
1/2 tsp Italian seasoning
6 oz cooked chicken finely chopped
2 Tbsp finely chopped green onions (optional)
3 Tbsp mayo or salad dressing (I like the poppy seed dressing)
1 large tomato thinly sliced
4 slices provolone cheese (or whatever you like)
1) Heat oven to 400. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.
2) Bake 10-13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayo.
3) Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.
4) Heat 12 inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.
TIP: Because the crust will also be grilled, bake it just until it starts to brown so it won't get too dark when you grill it.
Though a skillet works fine for finishing these sandwiches, an electric contact grill--one that has two surfaces and closes--is ideal for the job. The times may differ so watch the panini closely.
3/4 c. oil
1 can "Grands" biscuits (the biggest ones you can find)
1 can Chili (we used the "Nalley" brand)
shredded cheddar cheese
Heat oil in a medium-sized skillet. In the meantime, heat up chili in a small pot. Flatten each biscuit with your hands to desired thickness. Fry each flattened biscuit for about 20 seconds on each side or until golden brown. (To keep the biscuits warm until you are ready to serve, place them on a cookie sheet in the oven at about 200 degrees) Top each biscuit with chili, lettuce, cheese, sour cream, olives, salsa, or any other topping you would like to add!
Wednesday, February 27, 2008
4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves
1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.
2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.
So, I'm not a broccoli fan at all, but I'll eat it in this. Real easy and quick recipe.
1 lb. chopped, cooked drained broccoli
1 1/2 cups cooked, cube chicken
1 can cream of chicken soup
1/3 cup milk
1/2 cup grated cheddar cheese
1/2 cup breadcumbs - fine and dry
4 Tbsp melted margarine
Arrange broccoli in bottom of 11X7 baking dish. Top with chicken. In a small bowl, combine soup and milk, pour over chicken. Sprinkle with cheese. In a cup, combine bread crumbs and butter. Sprinkle over cheese. Bake at 450 degrees for 15 minutes.
*I usually buy the Birdseye broccoli from Walmart. It steams right in the bag.
**I also buy dried bread crumbs in the can...I like the Italian style, but plain works too.
Monday, February 25, 2008
This is my sister's recipe.
4 chicken breasts
1 can tomato sauce (8 oz)
1 can Pato tomato sauce (in a yellow can)
1/3 cup brown sugar
1 large garlic clove, minced
Cafe Rio Creamy Tomatillo Dressing (recipe below)
1. Brush chicken breasts with olive oil & grill on BBQ (or on the stove) - don't overcook.
2. Let chicken sit for 5 minutes; cut into very small pieces.
3. Add chicken to a skillet. Add tomato sauce, Pato sauce, garlic and brown sugar.
4. Stir to mix and cover to simmer for 20-30 minutes.
5. Wrap a stack of corn tortillas in paper towel. Heat in microwave until hot. I also like to use the tortillas mentioned in the "Perfect Tortillas" post.
6. Serve chicken on tortilla and garnish with chopped cilantro & tomatillo dressing.
CAFE RIO CREAMY TOMATILLO DRESSING
1/2 C mayonnaise
1/2 C sour cream
1/2 C buttermilk
1/2 C cilantro
2 tsp. Buttermilk Ranch Dressing Mix (dry)
1 large garlic clove; minced
1/8 tsp. cayenne pepper
1. Mix all ingredients in a blender.
2. Scrape down sides & mix again.
3. Store in air-tight container in refrigerator. Makes 2 cups.
Sunday, February 24, 2008
This is kind of a no-brainer "recipe" but my family loves it with the Sweet and Sour Chicken recipe that Martha already posted.
2 cups white rice
2 eggs (fried)
1 cup chopped ham
5 strips bacon
3 green onions
1/2 cup frozen green peas
1/2 cup diced carrots
In large frying pan cook sliced bacon. Add ham, onions, and carrots. When carrots are softening add eggs (already cooked works better). Add rice and about 1-3 TBS soy sauce (i just shake it on until it looks lightly coated), stir together. A few minutes before serving, add the peas...just to warm them (nobody likes mushy peas). Add and subtract whatever you like. One of those things that just can't go wrong!!!!
Saturday, February 23, 2008
18 1/2-oz pkg. yellow cake mix
3/12-oz pkg. instant lemon pudding mix
4 large eggs
3/4 cup oil
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 TBS oil
3 TBS water
Preheat oven to 350 degrees
Spray mini muffin pan with cooking spray. Combine cake mix, pudding mix, eggs, and oil. Blend well for 2 minutes. Pour a small amount of batter, filling each cup half way. Bake for 12 minutes. Turn out onto a tea towel.
To make glaze, add lemon juice, zest, oil, and 3 TBS water to powdered sugar. Mix with spoon until smooth.
With fingers, dip cupcakes into glaze while cakes are still warm. Place on wire rack with waxed paper underneath to catch dripping glaze. Let glaze set (took about 45 minutes) then store in a container with a tight-fitting lid
6-8 pieces chicken
2 bags ritz crackers
1/2 stick butter
1 Tbsp poppy seeds
1 cup sour cream
1 can cream of chicken (or mushroom) soup
Preheat oven to 350. Boil chicken and cut into pieces. Crush Ritz crackers. Melt butter and add to crackers, mix in poppy seeds. In a seperate bowl mix sour cream, cream of chicken soup, chicken, and half of the cracker mixture together. Put in a 9x13 pan and top with remaining crackers. Bake at 350 for 20 minutes.
Friday, February 22, 2008
This is one of our favorites, because we love curry. And it's simple. We have a family of 4 so I usually only use 3-4 chicken breasts and less rice. I keep all of the other ingredient amounts the same. For a healthier option, I will omit the first couple of steps (coating the chicken with flour and cooking it in butter) and I just cook the chicken, without the flour, in olive oil or cooking spray. It is still really good.
Makes 8 servings.
6-8 chicken breast halves, cut in 1” pieces
¼ cup flour (for chicken)
½ teaspoon salt (for chicken)
1/8 teaspoon pepper (for chicken)
¼ cup (½ stick) butter or margarine
1 large onion, chopped (1 cup)
1 green pepper, halved, seeded and diced
¼ cup flour (for sauce)
1 teaspoon salt (for sauce)
1/8 teaspoon pepper (for sauce)
1 ½ teaspoons curry powder
1 14 ounce can tomatoes + 1 can water
2 teaspoons instant chicken broth
6 cups hot cooked rice
1. Combine ¼ cup flour, ½ teaspoon salt and 1/8 teaspoon pepper in a plastic bag. Add chicken pieces; shake well to coat.
2. Melt butter or margarine in a large skillet; sauté chicken fillets until brown on both sides. Remove from skillet.
3. Sauté onion and green pepper until almost tender in same skillet. Stir in the ¼ cup flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder. Add tomatoes, instant chicken broth and water; bring to boiling.
4. Lower heat; simmer, covered, 20 minutes. Remove the cover and simmer 5 minutes longer, or until sauce thickens.
5. Return chicken fillets to sauce and cover. Simmer 15 minutes longer, or until chicken is tender. Serve with hot rice.
From: Great Chicken Recipes from Family Circle (and modified by Linda Johnson)
Monday, February 18, 2008
I got this recipe from my cousin. It is really good!!
1 loaf of frozen bread dough, thawed
mozarella cheese, shredded
"Barilla" brand spaghetti sauce
You can use any toppings you want. Here are some suggestions:
You can also add:
Make about 2 equally-sized dough balls (they should each be a little smaller than a softball). Spread each dough ball out on a lightly floured surface as if you were making a pizza (spread it out as much as you can without tearing it). Put as many toppings as you would like in the middle then mix it all together with cheese. Carefully fold the dough over the toppings and pinch the edges together. Make a couple little slits in the top of the dough, spray the top lightly with cooking spray, then bake at 350 degrees for about 15 minutes (or until golden brown). Heat the spaghetti sauce in a small pot and simmer until calzones are done. You can serve the calzones with the sauce on the side then dip the calzone into it OR you can pour the sauce over the calzones and top with cheese (thats the way we like it!). For all you meat lovers out there, you can brown some hamburger and add it to the spaghetti sauce to make it extra rich and meaty.
Sunday, February 17, 2008
This is quick, easy, & yummy!
1 lb. chicken tenders
2 cans cream of chicken soup
8 oz. cream cheese
1 pkg. dry italian salad dressing mix
1 pkg. bow tie pasta
In a greased crock pot layer chicken, soup, & cream cheese. Sprinkle salad dressing mix on top. Cook on low 6-8 hrs. Stir occasionally. Serve over cooked bowtie pasta.
Makes approx. 16-18 long breadsticks. Allow about 2 – 2 ½ hours to prepare.
3 c. warm water
2 T. yeast
4 T. sugar
2 t. salt
Mix above ingredients and add 7 – 8 c. flour.
Mix until it makes a soft dough. Let rise until doubled. Melt 1 cube butter on jelly roll pan as oven heats. Roll out 1 ½ times the size of the jelly roll pan, 3/8” thick. Use a pizza cutter to cut dough in strips. Grab a strip by each end and twist, fold in half, and then twist again. Swish in the melted butter, place close together on pan. Sprinkle with garlic salt and parmesan cheese. Raise 15 minutes. Bake 15-20 minutes at 400°.
Cutting the dough into strips
After the twisting, before the baking
Recipe from Patti Klefbeck
Saturday, February 16, 2008
1 C. Mayonnaise
1/2 C. Buttermilk
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
Posted by Shandis at 12:06 PM
Friday, February 15, 2008
So EASY! My husband "doesn't like cobbler", but I got him on this one. He LOVES it.
2 (16 ounce) can peaches (if your ambitious you will opt to do fresh peaches, I'm not.)
1 yellow cake mix
1 1/2 sticks butter
1-2 tsp cinnamon
sprinkle of brown sugar and nutmeg
1. Preheat oven to 375.
2. Pour peaches and juice (drain one can) into 9x13 pan.
3. Pour cake mix over the top. Pat cake mix down until it mixes with the juice.4. Take butter and use a grater to shave butter evenly over the top. If you want you can just slice it and layer it on the cake. (if you use the grate make sure it is frozen or very firm.)
5. Sprinkle your cinnamon, nutmeg, and brown sugar on top.
6. Put in oven and bake for 45 minutes or until brown.
Serve with whipping cream or vanilla ice cream.
Thursday, February 14, 2008
This can be used as a main dish or a side. It is also good served in tortillas, with sour cream and guacamole. We love it with the ground turkey. It tastes the same, and it’s a little healthier too.
1 lb. ground turkey or ground beef
1 t. salt
1 medium onion, chopped (1 cup)
1 large green pepper sliced
1 T. chili powder
1 cup uncooked rice
1 14 ½ oz. can tomatoes
1 ½ c. water
Grated cheddar cheese
Brown turkey or beef in large frying pan; drain off excess fat. Stir onion, green pepper, and chili powder into frying pan; sauté just until vegetables are soft. Stir in rice, tomatoes, water, and salt; heat to boiling, stirring lightly to mix; cover. Simmer, adding more water if mixture seems dry, 45 minutes, or until rice is tender and liquid is absorbed. Serve with grated cheddar cheese.
Chicken Tortellini Soup
Mmm...So good! Really, sometimes I get thrown off by the number of ingredents but this one is so easy!
2 Tbsp. olive oil
4 chicken breasts
1 large onion, chopped
2 or 3 stalks celery, diced
2 or 3 carrots, chopped
1 clove garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sage
1 (28 oz.) can petite diced tomatoes
1 (14 1/2 oz.) can chicken broth
1 c. cooking wine or beef broth
1 (8 oz.) can tomato sauce
1 small pkg. fresh tortellini (Buitonni or similar)
Grated Parmesan for garnish
Saute chicken in olive oil. Saute celery, onions, and carrots in olive oil (in soup pan) until soft. Add shredded chicken, garlic, and spices. Mix in tomatoes, tomato sauce, broth, etc. Simmer 1 hour. Cook tortellini. Rinse, drain, and add to soup. Garnish with freshly grated Parmesan cheese.
Wednesday, February 13, 2008
3 cans cream of chicken soup
3 cups grated cheddar cheese
1 1/2 cups sour cream
1 chopped onion (I usually use 1-2 T. minced)
Chicken (optional) - We prefer it now with chicken. I usually use the canned chicken - it's already cooked and shreds much easier
Mix together in large sauce pan the soup, 1 1/2 cups cheese, sour cream and chicken. Heat through. Butter 9X13 dish. Lay flour tortillas open. Spread mixture on tortillas, add a little more cheese. Roll up. Place in dish. Pour rest of mixture over enchiladas and top with more cheese. Cover with foil and bake at 350 for 30 minutes.
***I never make the whole recipe. I usually cut everything in thirds. That makes about 4-5 enchildads. If your cooking for more you may want to do two-thirds. It also freezes well, so you could do the whole thing and put half of it in a separate dish and freeze before cooking.
This is a copy cat recip of course, but pretty close to the real thing. This is the only way I'll eat sweet potatoes.
Ruth's Chris Sweet Potato
1 c. brown sugar
1/3 c. flour
1/2 cube butter (melted)
Mix above ingredients and set aside.
3 c. baked, peeled and mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/3 c. butter (melted)
1/2 c. evaporated milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Mix the rest the ingredients above. Pour into dish. Sprinkle top with brown sugar mixture. Bake for 30 min. at 350F.
*It makes a lot, so I usually put it in two 8x8 and freeze one.
I don't really know a title for the salad - it's just yummy!!!
Lettuce of choice - red, green, spinach...whichever you prefer
Toppings of choice:
(almonds, craisins, shredded parmesan, macintosh apples (diced), red onions, carrots, green onions, diced chicken...basically whatever sounds good)
1 c. olive oil
1/2 c. Four Monks red rasberry/white wine vinegar
1 tsp. dry mustard
1 tsp. salt 3/4 c. sugar
1 T. poppyseed (I don't usually add this because I don't have it)
Toss lettuce with whatever toppings you prefer. Mix dressing together thoroughly. I usually mix the dressing in something I can just put a lid on and shake. When ready, pour dressing on top and serve!!!
These are my all time favorite sugar cookie recipe. They are so soft. Enjoy!
Easy Sugar Cookies
2 c. sugar
1 c. shortening
1 tsp. vanilla
1 c. sour cream or vanilla yogurt
1/2 tsp baking soda
4 tsp. baking powder
5 c. flour
Cream together sugar and shortening. Then add eggs, sour cream (or yogurt) and vanilla. Mix in baking soda, baking powder and flour. I sometimes put in fridge for jut a bit to set, but it is not necessary. Roll out and cut. Bake at 350F for 8-11 min.
*The key to these is roll them out thick enough. If they're too think, they'll be crispy. Also, don't let them brown in the oven. If they just start turning brown, they're plenty done :)
Prep Time: 20 minutes
Ready in 30 minutes
1/4 cup refrigerated ranch-style dip
1 prebaked Italian pizza crust (12 inch)
1 1/2 cups diced cooked chicken
1 cup chopped plum (Roma) tomatoes (about 3 medium)
1/4 cup BBQ sauce ( I use Bulls Eye, but use whatever you love)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup chopped green bell pepper (optional)
Set oven control to broil. Spread dip evenly over pizza crust. Sprinkle with chicken and tomatoes. Drizzle with BBQ sauce; sprinkle with cheese and bell pepper. Place pizza on rack in broiler pan.
*Broil 4-6 inches from heat 6-8 minutes or until pizza is golden brown and cheese is melted.
*I used a Pillsbury dough crust. I baked for 8 minutes at 400 degrees. Then I topped with all ingredients and baked another 8 minutes. For the last 3 minutes I turned the oven to broil.
I didn’t follow the directions for amounts…I just used what seemed to look good on the crust.
For the chicken I used chicken tenders and cooked them about 6-10 minutes in a skillet on medium and flipped about half way.
16 oz small curd cottage cheese
25 oz pkg cheese ravioli (can do spinach or meat also)
4 c shredded mozzarella cheese
1/4 c parmesan cheese
Grease 9x13 pan.
Cook and drain ravioli according to package directions.
Spread 1/4 cup spaghetti sauce to cover bottom of pan.
Layer Ravioli, cottage cheese, mozzarella cheese, spaghetti sauce--2 layers
End with mozzarella cheese on top.
Sprinkle parmesan cheese.
Cook at 350 for 35-40 minutes.
**If you want the top to be a little crispy, cook for 35 min (or until bubbly) and then broil for 5 min.
Sweet & Sour Chicken
4-6 boneless, skinless chicken breasts
1 or 2 eggs, beaten
sauce (recipe follows)
1. Cube chicken
2. Dip the chicken breasts into the egg, then roll them in the cornstarch. It may be easier to put cornstarch in a bag then put chicken in it after it's been in the egg. Just shake the bag.
3. In a small amount of oil, fry the chicken until just browned.
4. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together.
Serve with rice or pasta
*Sometimes I double the sauce recipe and keep some aside to put on rice after it is done.
*Also, you can add green peppers, red peppers, pineapples, or onions
Has anyone ever tried these? These are, hands down, the best tortillas out there. I was just introduced to them at Christmas and Mexan cooking has never been the same. Ryan, me and the kids just love them. They are perfect for making cheese quesadillas (which is our favorite), or add lettuce, cheese, tomatoes and a yummy dressing (creamy tomatillo from Cafe Rio)for a salad. You can buy them at Costco, maybe Sam's Club. They are uncooked so you heat your skillet to warm, put them in, flip them, and they're done. Remember good old Cafe Rio - these are just as good! Try them and tell me what you think.
Have a try at this. It's probably not new for some, but if you haven't tried it it's so good and oh so easy!!!
1 8 oz bottle Russian salad dressing
1 18 oz jar apricot jam
1 package dry onion soup mix
4-5 chicken breasts
Mix dressing, jam and onion soup mix together. Place chicken breasts in a 9X13 glass baking dish. Pour sauce over. Backe at 350 for 1 hour uncovered. Then cover with foil for 1/2 hour. Serve with rice or pasta.