CHICKEN CORN SOUP
2 quarts. water
4 large chicken breast
8 chicken boullion cubes
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 teaspoon white pepper
1/2 teaspoon celery seed
1 tablespoon salt
1 16 oz can whole kernel corn, drained
1 16 oz can creamed corn
1 can cream of celery soup
1 can cream of chicken soup
Put the first 3 ingredients in large pot and bring to a boil. reduce heat and simmer about 1 hour or until chicken is tender. Remove chicken from broth and chop in bite size pieces and return to broth. Simmer all ingredients until the celery and onion are done.
December 30, 2009
December 23, 2009
Jalapeno Popper Spread
Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
Hamburger Stroganoff
Hamburger Stroganoff
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
December 14, 2009
Hearty Split Pea Soup
Hearty Split Pea Soup
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
Italian Bow-Tie Bake
Italian Bow-Tie Bake
8 ounces uncooked bow tie pasta
1 jar (16 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through.
8 ounces uncooked bow tie pasta
1 jar (16 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through.
Beans 'n' Sausage
Beans 'n' Sausage
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.
Golden Pork Chops
Golden Pork Chops
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.
Chicken 'n' Chips
Chicken 'n' Chips
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Scalloped Chicken Supper
Scalloped Chicken Supper
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
1 package (4.9 ounces) scalloped potatoes
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/8 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
December 1, 2009
African Peanut Soup
African Peanut Soup
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper.
3saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer.
Stir in the rice and chicken.
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 onion, diced
1 celery, diced
1 sweet red pepper, diced
2 garlic cloves, minced
1/4 teaspoon chili powder
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/4 ounce) cans chicken stock
1 cup cooked brown rice
1 cup finely chopped cooked chicken
Heat the oil in a large saucepan over medium heat. Heat the onion, celery and red pepper.
3saute, stirring often. Stir in the garlic and chili powder. Saute 1 minute longer. Add the tomatoes with their liquid, stock and peanut butter to the sauceoan. Bring to a gentle simmer.
Stir in the rice and chicken.
November 19, 2009
Depression Era Corn Chowder
Depression Era Corn Chowder
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
1/3 cup butter
salt and pepper to taste
In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
1/3 cup butter
salt and pepper to taste
In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
November 16, 2009
Chili Chicken Casserole
Chili Chicken Casserole
1 cup sour cream
1/2 cup ricotta chees
e3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.
1 cup sour cream
1/2 cup ricotta chees
e3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.
Bake at 350 for 30 minutes.
November 15, 2009
Easy Thousand Island Dressing
Easy Thousand Island Dressing
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon granulated sugar
1 hardboiled egg, mashed with a fork
Combine all ingredients and refrigerate. Best if made the day before serving, but not necessary.
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon granulated sugar
1 hardboiled egg, mashed with a fork
Combine all ingredients and refrigerate. Best if made the day before serving, but not necessary.
Ground Nut Stew
Ground Nut Stew
2 cups peanut butter
1/2 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1/2 cup fresh mushrooms, sliced
cayenne pepper to taste
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally. Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
2 cups peanut butter
1/2 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1/2 cup fresh mushrooms, sliced
cayenne pepper to taste
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally. Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
No Peek Chicken
No Peek Chicken
8 chicken pieces-I use a mix of boneless skinless thighs and breasts
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
8 chicken pieces-I use a mix of boneless skinless thighs and breasts
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
Fried Tomato Pones
Fried Tomato Pones
2 c Peeled, seeded, and diced green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden.
2 c Peeled, seeded, and diced green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden.
Cowboy Stew
Cowboy Stew
1 can chili beans
1 can pork & beans
1 can cream style corn
2 (8 oz.) can tomato sauce
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown ground beef, onion, and pepper together. Drain well. Put all ingredients into crock pot; cover and cook on low 7 to 12 hours
1 can chili beans
1 can pork & beans
1 can cream style corn
2 (8 oz.) can tomato sauce
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown ground beef, onion, and pepper together. Drain well. Put all ingredients into crock pot; cover and cook on low 7 to 12 hours
November 8, 2009
Cheeseburger Rice
Cheeseburger Rice
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
1 pound ground beef
1 small onion, chopped
1 1/2 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Minute original rice, uncooked
1 cup (4 ounce) shredded Cheddar cheese
Brown meat and onion in large skillet on medium-high heat; drain fat. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.Fluff with fork. Sprinkle with cheese; cover. Let sit for about 3 minutes until cheese melts.
Cowboy Casserole
Cowboy Casserole
1 onion, chopped
1 1/2 pound ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 (8 ounce) can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt and pepper and garlic to taste
Put chopped onion in the bottom of the crock pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.
1 onion, chopped
1 1/2 pound ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 (8 ounce) can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt and pepper and garlic to taste
Put chopped onion in the bottom of the crock pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.
Ground Beef Hash
Ground Beef Hash
1 1/2 pounds ground chuck
1 (32 ounce) package hash brown potatoes, thawed
1 teaspoon garlic powder
1 chopped onion
1 cup water
Salt and pepper, to taste
1 package brown gravy mix
1 tablespoon margarine
Brown ground chuck in a nonstick skillet until no longer pink; drain. Place in crock pot.Combine chopped onion, garlic powder, potatoes, salt and pepper to taste. Pour over meat in crock pot. Stir.Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook on LOW for 7 to 8 hours.
1 1/2 pounds ground chuck
1 (32 ounce) package hash brown potatoes, thawed
1 teaspoon garlic powder
1 chopped onion
1 cup water
Salt and pepper, to taste
1 package brown gravy mix
1 tablespoon margarine
Brown ground chuck in a nonstick skillet until no longer pink; drain. Place in crock pot.Combine chopped onion, garlic powder, potatoes, salt and pepper to taste. Pour over meat in crock pot. Stir.Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook on LOW for 7 to 8 hours.
November 3, 2009
Easy Gooey Butter Cake
EASY GOOEY BUTTER CAKE
1 pkg. yellow cake mix
1/2 c. butter (do not use margarin)
1 egg
GOOEY BUTTER:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients calledfor on the box) with butter and 1 egg. Pat into an ungreased 9 x 13inch cake pan. Cream together cream cheese, 2 eggs, powdered sugar andvanilla. Pour over cake mixture. Spreading to the edges. Bake at 350degrees for 35-40 minutes.
1 pkg. yellow cake mix
1/2 c. butter (do not use margarin)
1 egg
GOOEY BUTTER:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients calledfor on the box) with butter and 1 egg. Pat into an ungreased 9 x 13inch cake pan. Cream together cream cheese, 2 eggs, powdered sugar andvanilla. Pour over cake mixture. Spreading to the edges. Bake at 350degrees for 35-40 minutes.
November 2, 2009
Hot Sweet Pickles
Hot Sweet Pickles
1 gallon sliced dill pickles
5 lbs sugar
1/8 cup crushed red pepper
Drain juice from pickles. Layer pickles, sugar, and red pepper until all of the ingredients are in the jar. Shake. Leave at room temperature for two weeks. Shake the jar daily.
1 gallon sliced dill pickles
5 lbs sugar
1/8 cup crushed red pepper
Drain juice from pickles. Layer pickles, sugar, and red pepper until all of the ingredients are in the jar. Shake. Leave at room temperature for two weeks. Shake the jar daily.
$175 Bars
$175 Bars
1 devil's food cake mix
3 eggs
1/2 cup butter, melted
1 box powdered sugar
1 8-ounce package cream cheese, softened
1 cup chocolate chips
1 cup nuts
Combine cake mix, 1 egg and butter. Pat into greased 13-by-9 pan. Top with chocolate chips and nuts. Mix cream cheese, 2 eggs and powdered sugar. Pour over bottom two layers. Bake at 350 degrees 30 minutes or until top is lightly browned. Store in refrigerator.
1 devil's food cake mix
3 eggs
1/2 cup butter, melted
1 box powdered sugar
1 8-ounce package cream cheese, softened
1 cup chocolate chips
1 cup nuts
Combine cake mix, 1 egg and butter. Pat into greased 13-by-9 pan. Top with chocolate chips and nuts. Mix cream cheese, 2 eggs and powdered sugar. Pour over bottom two layers. Bake at 350 degrees 30 minutes or until top is lightly browned. Store in refrigerator.
October 28, 2009
Buffalo Chicken Bake
Buffalo Chicken Bake
3 chicken breasts
4 cups brown rice
1/2 cup hot sauce
1/2 cup ranch salad dressing
1 cup cheddar cheese
6 celery ribs
Pour brown rice into medium size casserole dish. Trim and rinse chicken breasts. Lay on top of rice. Drizzle chicken with hot sauce then ranch dressing. Top with shredded cheese. Cover and bake at 375 for about 1 hour. Remove cover for last 15 minutes for crispier topping. Let cool and serve celery stalks on side with some dip.
3 chicken breasts
4 cups brown rice
1/2 cup hot sauce
1/2 cup ranch salad dressing
1 cup cheddar cheese
6 celery ribs
Pour brown rice into medium size casserole dish. Trim and rinse chicken breasts. Lay on top of rice. Drizzle chicken with hot sauce then ranch dressing. Top with shredded cheese. Cover and bake at 375 for about 1 hour. Remove cover for last 15 minutes for crispier topping. Let cool and serve celery stalks on side with some dip.
October 27, 2009
Corn Casserole
Corn Casserole
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
Sweet Potato Pudding
Sweet Potato Pudding
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
October 26, 2009
Chili Chicken Casserole
Chili Chicken Casserole
1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips. Bake at 350 for 30 minutes.
1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips. Bake at 350 for 30 minutes.
Cheesy Chicken & Rice Casserole
Cheesy Chicken & Rice Casserole
1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups frozen vegetables
2 garlic cloves, crushed
2 teaspoons onion soup mix
4 boneless skinless chicken breast halves
4 slices swiss cheese
Stir the soup, water, rice, garlic vegetables and onion soup mix in a 12 x 8” shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375°F for 1 hour covered. Uncover; add cheese and bake another 15 minutes. If you have fresh vegetables add them instead of the frozen one.
1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups frozen vegetables
2 garlic cloves, crushed
2 teaspoons onion soup mix
4 boneless skinless chicken breast halves
4 slices swiss cheese
Stir the soup, water, rice, garlic vegetables and onion soup mix in a 12 x 8” shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375°F for 1 hour covered. Uncover; add cheese and bake another 15 minutes. If you have fresh vegetables add them instead of the frozen one.
Cream Cheese Chicken with a Kick
Cream Cheese Chicken with a Kick
1 (4 1/2 ounce) package dried beef, slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese, room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored rice, pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie and dig in.
1 (4 1/2 ounce) package dried beef, slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese, room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored rice, pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie and dig in.
October 23, 2009
Santa Fe Chicken
Santa Fe Chicken
2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or cheddar cheese
Garnish
chopped fresh cilantro (optional)
Spray a 2-quart casserole with cooking spray. Put chicken and onion into the casserole. Sprinkle with worcestershire, lime and garlic. Bake in a 350-degree oven for 30 minutes or until chicken is done. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese. Mix, then cover tightly. Continue to bake at 350 for 45 minutes or until rice is done. Sprinkle with cheese, cover and let sit on top of stove until cheese melts. Top with fresh chopped cilantro, if desired.
2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or cheddar cheese
Garnish
chopped fresh cilantro (optional)
Spray a 2-quart casserole with cooking spray. Put chicken and onion into the casserole. Sprinkle with worcestershire, lime and garlic. Bake in a 350-degree oven for 30 minutes or until chicken is done. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese. Mix, then cover tightly. Continue to bake at 350 for 45 minutes or until rice is done. Sprinkle with cheese, cover and let sit on top of stove until cheese melts. Top with fresh chopped cilantro, if desired.
German Potato Salad
German Potato Salad
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce.
When sauce is thick add potatoes back in and crumble bacon over.
Serve immediately- while hot!
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce.
When sauce is thick add potatoes back in and crumble bacon over.
Serve immediately- while hot!
October 22, 2009
Sausage Rice Casserole
Sausage Rice Casserole
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
Crock Pot Dressing
Crock Pot Dressing
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
Easy Oatmeal Dessert
EASY OATMEAL DESSERT
1/2 cup butter or margarine
1 cup flour
3/4 cup oatmeal
1/2 cup brown sugar
1 (21oz) can pie filling
Mix all together except pie filling until crumbly. Sometimes I soften the butter in the microwave. Press 2/3 of the mixture into a medium pie plate or 9 x 9 "pan. Add pie filling. Sprinkle the rest of the crumb mixture on top. Bake @ 350ºF for 25 minutes. Good served warm with ice cream.
1/2 cup butter or margarine
1 cup flour
3/4 cup oatmeal
1/2 cup brown sugar
1 (21oz) can pie filling
Mix all together except pie filling until crumbly. Sometimes I soften the butter in the microwave. Press 2/3 of the mixture into a medium pie plate or 9 x 9 "pan. Add pie filling. Sprinkle the rest of the crumb mixture on top. Bake @ 350ºF for 25 minutes. Good served warm with ice cream.
Chicken Casserole
Chicken Casserole
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
October 14, 2009
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
October 11, 2009
Sausage Cheese Grits
Sausage Cheese Grits
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Swiss Chicken Casserole
Swiss Chicken Casserole
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Stroganoff Soup
Stroganoff Soup
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
Spanish Chicken-n-Rice
Spanish Chicken-n-Rice
1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers
In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers
In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Green Chili Stew
Green Chili Stew
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Crock-Pot Salsa Chicken
Crock-Pot Salsa Chicken
4 chicken breast
1 cup salsa
1 (1 1/4 ounce) package taco seasoning
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup reduced fat sour cream
Put chicken, salsa, taco seasoning, and soup in crock pot. Cook on low for 6-8 hours. Remove from crockpot and break up chicken. Stir in sour cream. Serve over rice.
4 chicken breast
1 cup salsa
1 (1 1/4 ounce) package taco seasoning
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup reduced fat sour cream
Put chicken, salsa, taco seasoning, and soup in crock pot. Cook on low for 6-8 hours. Remove from crockpot and break up chicken. Stir in sour cream. Serve over rice.
Shepherd's Pie
Shepherd's Pie
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
October 7, 2009
Texas Ranch-Style Stew
Texas Ranch-Style Stew
1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta. Stir into stew.
1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta. Stir into stew.
Lentil Spaghetti
Lentil Spaghetti
3/4 cup chopped onion
2 garlic cloves, minced
1 tsp olive oil
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 tsp pepper
1/4 tsp cayenne pepper
1 (14 1/2 0z) can Italian diced tomatoes
1 (6oz) can tomato paste
1 tsp white vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12oz uncooked spaghetti
1/4 cup shredded Parmesan cheese
In large saucepan cook onion and garlic in olive oil until tender. Stir in lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are tender. Stir in tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes. Cook spaghetti according to package directions and drain. Serve with lentil sauce and sprinkled with Parmesan cheese.
3/4 cup chopped onion
2 garlic cloves, minced
1 tsp olive oil
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 tsp pepper
1/4 tsp cayenne pepper
1 (14 1/2 0z) can Italian diced tomatoes
1 (6oz) can tomato paste
1 tsp white vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12oz uncooked spaghetti
1/4 cup shredded Parmesan cheese
In large saucepan cook onion and garlic in olive oil until tender. Stir in lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are tender. Stir in tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes. Cook spaghetti according to package directions and drain. Serve with lentil sauce and sprinkled with Parmesan cheese.
Guilt Free Refried Beans
Guilt Free Refried Beans
2/3 cup finely chopped onion
4 tsp canola oil
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans pinto beans (or black beans), rinsed and drained
1/2 cup water
4 tsp lime juice
In large saucepan, saute onion in oil until tender. Stir in garlic, cumin, salt and cayenne. Cook and stir for 1 minute. Add beans and mash. Add water and cook until heated through and water is absorbed. Stir in lime juice. Serve with all your Mexican favorites!!!
2/3 cup finely chopped onion
4 tsp canola oil
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans pinto beans (or black beans), rinsed and drained
1/2 cup water
4 tsp lime juice
In large saucepan, saute onion in oil until tender. Stir in garlic, cumin, salt and cayenne. Cook and stir for 1 minute. Add beans and mash. Add water and cook until heated through and water is absorbed. Stir in lime juice. Serve with all your Mexican favorites!!!
October 6, 2009
Cheesecake Cookies
Cheesecake Cookies
1-8oz cream cheese-softened
1/2 stick marg (4oz)-softened
1/4 t vanilla
1 egg
1 box yellow butter cake mix
Blend 1st 4 ingred. Add cake mix-drop on cookie sheet. Bake for 10-12 min @ 350 degrees. Don't let get too brown just around the edges.
1-8oz cream cheese-softened
1/2 stick marg (4oz)-softened
1/4 t vanilla
1 egg
1 box yellow butter cake mix
Blend 1st 4 ingred. Add cake mix-drop on cookie sheet. Bake for 10-12 min @ 350 degrees. Don't let get too brown just around the edges.
Pumpkin Pie Dessert
Pumpkin Pie Dessert
1 29 oz can pumpkin
1 tsp salt
4 eggs
1 large can evaporated milk
1 1/2 c sugar
3 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c melted butter
1/2 c chopped nuts
Mix pumpkin, salt and eggs. Beat well. Add milk, sugar and pie spice. Mix well. Pour into 9 x 13 pan. Sprinkle dry cake mix over mixture in pan. Then pour melted butter over the top of dry cake mix, top with nuts. Bake at 350 degrees for one hour. Cool, serve with Kool Whip.
1 29 oz can pumpkin
1 tsp salt
4 eggs
1 large can evaporated milk
1 1/2 c sugar
3 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c melted butter
1/2 c chopped nuts
Mix pumpkin, salt and eggs. Beat well. Add milk, sugar and pie spice. Mix well. Pour into 9 x 13 pan. Sprinkle dry cake mix over mixture in pan. Then pour melted butter over the top of dry cake mix, top with nuts. Bake at 350 degrees for one hour. Cool, serve with Kool Whip.
October 5, 2009
Chocolate Caramel Poke and Pour Cake
Chocolate Caramel Poke and Pour Cake
1 chocolate cake mix (I used choc. fudge)
1 can Eagle Sweetened condensed Milk
16 oz jar Mrs. Richardson's butterscotch/caramel topping (I used Smucker's caramel 12.5 oz.)
12 oz cool whip
3-Heath bars (I used 4 :)
Bake a chocolate or German chocolate cake per pkg. directions. Use a 9 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2" diameter holes. Open 1 can of sweetened condensed milk. Pour over holes in cake top. Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson's Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake. Take 3 Heath bars broken into pieces and sprinkle over cool whip.
1 chocolate cake mix (I used choc. fudge)
1 can Eagle Sweetened condensed Milk
16 oz jar Mrs. Richardson's butterscotch/caramel topping (I used Smucker's caramel 12.5 oz.)
12 oz cool whip
3-Heath bars (I used 4 :)
Bake a chocolate or German chocolate cake per pkg. directions. Use a 9 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2" diameter holes. Open 1 can of sweetened condensed milk. Pour over holes in cake top. Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson's Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake. Take 3 Heath bars broken into pieces and sprinkle over cool whip.
Garbage
Garbage
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
Chicken Tetrazzini
CHICKEN TETRAZZINI
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Serves 6-8
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Serves 6-8
Red Beans & Rice
Red Beans & Rice
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
Dawn's Meatloaf
Dawn's Meatloaf
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
Onion Roasted Sweet Potatoes
Onion Roasted Sweet Potatoes
2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced
1/3 cup vegetable oil
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced
1/3 cup vegetable oil
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Baked Sweet Potato Sticks
Baked Sweet Potato Sticks
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
Baked Sweet Potatoes
Baked Sweet Potatoes
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
October 1, 2009
Garbanzo Bean Stew
Garbanzo Bean Stew
3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into 3/4-inch pieces
1 14.5-ounce can diced tomatoes
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 14-ounce cans vegetable broth
In a 5- or 6-quart slow cooker stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into 3/4-inch pieces
1 14.5-ounce can diced tomatoes
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 14-ounce cans vegetable broth
In a 5- or 6-quart slow cooker stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
Garlic Chicken with Sweet Potatoes
Garlic Chicken with Sweet Potatoes
3 heads garlic
2 tablespoons olive oil
1 1/2 tablespoons snipped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
1 3- to 3 1/2-pound whole roasting chicken
3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.
In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13��9��2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken,discarding skin before serving.
3 heads garlic
2 tablespoons olive oil
1 1/2 tablespoons snipped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
1 3- to 3 1/2-pound whole roasting chicken
3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.
In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13��9��2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken,discarding skin before serving.
Beef and Barley Stew
Beef and Barley Stew
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
Slow-Cooker Posole
Slow-Cooker Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Slow Cooker Delight
Slow Cooker Delight
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
Baked Chicken on Rice
Baked Chicken on Rice
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of
mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of
mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
Cowboy Casserole
Cowboy Casserole
1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes, sliced
1 (16 ounce) can red beans
1 (16 ounce) can tomatoes (mixed with 2 Tbsp. flour)
salt and pepper, and
garlic
Put chopped onion in the bottom of the crock pot; layer with browned ground beef. sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 - 9 hours.
1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes, sliced
1 (16 ounce) can red beans
1 (16 ounce) can tomatoes (mixed with 2 Tbsp. flour)
salt and pepper, and
garlic
Put chopped onion in the bottom of the crock pot; layer with browned ground beef. sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 - 9 hours.
Garlic Chicken Alfredo
Garlic Chicken Alfredo
1 Jar (16 ozs. Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 - 6 Boneless Chicken Breast Halves
1 can (4 ozs.) sliced mushrooms, drained (I used 8 ozs. of fresh)
8 ozs. spaghetti, hot cooked
grated parmesan cheese
Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top w/ mushrooms & remaining sauce. Cover & cook on Low setting 6 - 8 hours. Serve with hot cooked spaghetti and parmesan cheese.
1 Jar (16 ozs. Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 - 6 Boneless Chicken Breast Halves
1 can (4 ozs.) sliced mushrooms, drained (I used 8 ozs. of fresh)
8 ozs. spaghetti, hot cooked
grated parmesan cheese
Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top w/ mushrooms & remaining sauce. Cover & cook on Low setting 6 - 8 hours. Serve with hot cooked spaghetti and parmesan cheese.
September 30, 2009
Shrimp Embrochette
Shrimp Embrochette
6 large shrimp - peeled, deveined and
chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and
butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
6 large shrimp - peeled, deveined and
chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and
butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
Dawn's Hamburger Rice-a-Roni Supper
Dawn's Hamburger Rice-a-Roni Supper
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
Mr Fred's Cajun Chicken Alfredo
Mr Fred's Cajun Chicken Alfredo (SPICY)
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
Cube Streak Stew
CUBE STEAK STEW
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
Orange Juice Cake
Orange Juice Cake
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Cream Cheese Stroganoff
Cream Cheese Stroganoff
2 pounds round steak, cut into strips
1/2 tsp. salt,pepper and minced garlic
3 tsp. butter1 onion,chopped finely
1 tsp. soy sauce
2 beef boullion cubes
1 can cream of Mushroom Soup
1 cup water
2 8 oz. pkgs. cream cheese
Wide egg noodles- boiled and set aside
Season steak with salt and pepper. Dredge in flour. Place 2 tsps. of butter in bottom of crockpot. Top with steak. Add minced garlic,soy sauce,bouillion cubes,soup,and water. Simmer on low all day or high until tender. Just before serving, about 20 minutes- add 2 pkgs. cream cheese that has been cut into cubes. Stir until smooth. Serve over egg noodles that have been boiled and drained.
2 pounds round steak, cut into strips
1/2 tsp. salt,pepper and minced garlic
3 tsp. butter1 onion,chopped finely
1 tsp. soy sauce
2 beef boullion cubes
1 can cream of Mushroom Soup
1 cup water
2 8 oz. pkgs. cream cheese
Wide egg noodles- boiled and set aside
Season steak with salt and pepper. Dredge in flour. Place 2 tsps. of butter in bottom of crockpot. Top with steak. Add minced garlic,soy sauce,bouillion cubes,soup,and water. Simmer on low all day or high until tender. Just before serving, about 20 minutes- add 2 pkgs. cream cheese that has been cut into cubes. Stir until smooth. Serve over egg noodles that have been boiled and drained.
Cherry Fluff
Cherry Fluff
1 - 6 oz. pkg. cherry gelatin
1- 20 oz. can crushed pineapple, undrained
1 - 16 oz. container sour cream or cottage cheese
1 - 16 oz. pkg. miniature marshamallows
1 cup chopped pecans
1 - 8 oz. container frozen whipped topping, thawed
In a large bowl, mix together gelatin and pineapple with juice, mixing until gelatin is well blended. Stir in sour cream or cottage cheese, marshmallows and pecans. Fold in whipped topping. Cover and chill in refrigerator for at least 1 hour before serving. Serve cold.
1 - 6 oz. pkg. cherry gelatin
1- 20 oz. can crushed pineapple, undrained
1 - 16 oz. container sour cream or cottage cheese
1 - 16 oz. pkg. miniature marshamallows
1 cup chopped pecans
1 - 8 oz. container frozen whipped topping, thawed
In a large bowl, mix together gelatin and pineapple with juice, mixing until gelatin is well blended. Stir in sour cream or cottage cheese, marshmallows and pecans. Fold in whipped topping. Cover and chill in refrigerator for at least 1 hour before serving. Serve cold.
Swiss Chicken Casserole
SWISS CHICKEN CASSEROLE
6 chicken breasts, skinned and deboned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 cup melted butter
Arrange chicken in greased baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs.Cover and bake at 350 for 50 minutes.
6 chicken breasts, skinned and deboned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 cup melted butter
Arrange chicken in greased baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs.Cover and bake at 350 for 50 minutes.
No Peek Chicken
No Peek Chicken
8 chicken pieces-I use chicken breast
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
8 chicken pieces-I use chicken breast
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
Creamy Chicken, Bacon, and Tomato Pasta
Creamy Chicken, Bacon, and Tomato Pasta
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
Crawling Cake
Crawling Cake
1 box cake, mix your choice
4 eggs
1 C. milk
3/4 C. oil
1 can frosting, saving about 1/4 for glaze
Mix together cake mix, eggs, milk, and oil. Mix by HAND until well blended. Add 3/4 can of frosting and mix until well blended. Put in to a well greased (I use Bakers Joy) 12 cup bundt pan. Place pan on cookie sheet and bake at 350° for 1 hour. Cool for 10 minutes, then turn out on to plate. When cool, microwave reserved frosting for about 30 seconds and drizzle over cake.
1 box cake, mix your choice
4 eggs
1 C. milk
3/4 C. oil
1 can frosting, saving about 1/4 for glaze
Mix together cake mix, eggs, milk, and oil. Mix by HAND until well blended. Add 3/4 can of frosting and mix until well blended. Put in to a well greased (I use Bakers Joy) 12 cup bundt pan. Place pan on cookie sheet and bake at 350° for 1 hour. Cool for 10 minutes, then turn out on to plate. When cool, microwave reserved frosting for about 30 seconds and drizzle over cake.
Ooey Gooey Mexican Chicken Filling
Ooey Gooey Mexican Chicken Filling
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese
In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture. Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese
In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture. Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Slow Cooker Chicken Taco Stew
Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Dawn's Famous Green Bean Casserole
Dawn's Famous Green Bean Casserole
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
Poppy Seed Chicken
Poppy Seed Chicken
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
Layered Pumpkin Dessert
LAYERED PUMPKIN DESSERT
CRUST
1 package of yellow cake mix - reserve 1 cup for topping
1 egg
1/2 cup butter OR margarine, melted
Mix and press into greased 9 by 13-inch pan.
FILLING
large can (29 to 30 ounces) pumpkin pie mix, NOT pumpkin puree
2 eggs
2/3 cup milk
2 teaspoons pumpkin pie seasoning
Mix and pour over crust.
TOPPING
1 cup reserved cake mix
1/4 cup brown sugar (light OR dark)
1/4 cup butter OR margarine
1/2 to 1 cup pecans, chopped (toasted, if desired)
Stir together cake mix and brown sugar. Cut in butter or margarine until crumbly. Stir in chopped pecans.- Sprinkle over filling.- Bake at 350 degrees for 45 to 50 minutes.- Serve with whipped cream or whipped topping, if desired.
CRUST
1 package of yellow cake mix - reserve 1 cup for topping
1 egg
1/2 cup butter OR margarine, melted
Mix and press into greased 9 by 13-inch pan.
FILLING
large can (29 to 30 ounces) pumpkin pie mix, NOT pumpkin puree
2 eggs
2/3 cup milk
2 teaspoons pumpkin pie seasoning
Mix and pour over crust.
TOPPING
1 cup reserved cake mix
1/4 cup brown sugar (light OR dark)
1/4 cup butter OR margarine
1/2 to 1 cup pecans, chopped (toasted, if desired)
Stir together cake mix and brown sugar. Cut in butter or margarine until crumbly. Stir in chopped pecans.- Sprinkle over filling.- Bake at 350 degrees for 45 to 50 minutes.- Serve with whipped cream or whipped topping, if desired.
Quick and Easy Shepherd's Pie
QUICK AND EASY SHEPHERD'S PIE
4 cups mashed potatoes (leftovers or instant)
1 Tbsp. butter1 onion, minced
1 clove of garlic, minced
1 pound hamburger
1/2 tsp. salt*
pepper to taste
1 can of mushroom soup
1 can of creamed corn
1 envelope gravy mix
shredded cheddar (optional)
Preheat oven to 375F. Saute onion and garlic. Add hamburger and brown. Drain any excess fat. Add salt and pepper. Add mushroom soup, creamed corn and gravy mix powder, stir well. Place in a 2 1/2 quart baking dish. Top with mashed potatoes either plain or mixed with cheddar. Cook for 20 - 25 minutes or until the potatoes are golden brown.
4 cups mashed potatoes (leftovers or instant)
1 Tbsp. butter1 onion, minced
1 clove of garlic, minced
1 pound hamburger
1/2 tsp. salt*
pepper to taste
1 can of mushroom soup
1 can of creamed corn
1 envelope gravy mix
shredded cheddar (optional)
Preheat oven to 375F. Saute onion and garlic. Add hamburger and brown. Drain any excess fat. Add salt and pepper. Add mushroom soup, creamed corn and gravy mix powder, stir well. Place in a 2 1/2 quart baking dish. Top with mashed potatoes either plain or mixed with cheddar. Cook for 20 - 25 minutes or until the potatoes are golden brown.
September 29, 2009
To Die For Crock Pot Roast
TO DIE FOR CROCK POT ROAST
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
Copycat Pancho's Dressing
Copycat Pancho's Dressing
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
Watermelon Pie
Watermelon Pie
1 3oz pkg watermelon gelatin
1/4 cup boiling water
1 12oz carton whipped topping
2 cups cubed, seeded watermelon
1 graham cracker crust (9 in)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping. Fold in cubed watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
1 3oz pkg watermelon gelatin
1/4 cup boiling water
1 12oz carton whipped topping
2 cups cubed, seeded watermelon
1 graham cracker crust (9 in)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping. Fold in cubed watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
Artichoke Chicken
Artichoke Chicken
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
Creamy Green Chili Cajun Chicken
Creamy Green Chili Cajun Chicken
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
Chicken Gumbo
Chicken Gumbo
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
Mama's Banana Pudding
Mama's Banana Pudding
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
Mammaw's Tomato Dressing
Mammaw's Tomato Dressing
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
Granny's Macaroni Salad
Granny's Macaroni Salad
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately.
(Best if refrigerated overnight so flavors can be absorbed!!!)
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately.
(Best if refrigerated overnight so flavors can be absorbed!!!)
Creamy Sausage Rotel Dip
Creamy Sausage Rotel Dip
2 (8oz) pkg cream cheese
1 lb pork sausage (I use hot!)
1 can Rotel
2 (15oz) cans hominy, drained
1/2 tsp garlic salt
1/2 tsp cumin
Brown sausage in skillet. Drain. Return to skillet. Add Rotel, hominy, and cream cheese. Cook over medium heat until cheese melts. Serve with tortilla chips.
2 (8oz) pkg cream cheese
1 lb pork sausage (I use hot!)
1 can Rotel
2 (15oz) cans hominy, drained
1/2 tsp garlic salt
1/2 tsp cumin
Brown sausage in skillet. Drain. Return to skillet. Add Rotel, hominy, and cream cheese. Cook over medium heat until cheese melts. Serve with tortilla chips.
Beef Ranchero
Beef Ranchero
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
John Wayne Casserole
John Wayne Casserole
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
Dawn's Taco Soup - One of my favorites!!!
Dawn's Taco Soup
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
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