Pork Chop Casserole
1 - 6 oz. box Uncle Ben's long grain and wild rice
2 c. boiling water
6 pork chops (boneless)
1/2 c. milk
1 c. cream of chicken soup
In bottom of 13x9 inch pan, pour box of rice. Sprinkle seasoning packet on top. Cover with boiling water. Arrange pork chops on top. Bake in 350 oven for 45 minutes (until water is gone). Combine soup and milk; pour over chops. Bake additional 10 minutes.
February 26, 2010
Awesome Potatoes
AWESOME POTATOES
5 cups potato slices
3/4 cup grated Parmesan cheese
1/2 cup mayonnaise
Combine potato, cheese and 1/2 cup mayonnaise. Mix lightly. Spoon into a 9-inch pie plate that has been brushed with the additional mayonnaise. Bake at 400 degrees for 45 minutes. Cover with foil and continue baking 15 minutes, or until potatoes are tender. Invert onto a serving plate immediately. Cut into wedges to serve.
5 cups potato slices
3/4 cup grated Parmesan cheese
1/2 cup mayonnaise
Combine potato, cheese and 1/2 cup mayonnaise. Mix lightly. Spoon into a 9-inch pie plate that has been brushed with the additional mayonnaise. Bake at 400 degrees for 45 minutes. Cover with foil and continue baking 15 minutes, or until potatoes are tender. Invert onto a serving plate immediately. Cut into wedges to serve.
February 10, 2010
Buffalo Chicken Spaghetti
Buffalo Chicken Spaghetti
1 lb. spaghetti, fully cooked and drained
1 - 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4
c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing
Season chicken breasts with salt and pepper to taste. Place in a skillet
with chicken stock, bring to a boil, cover and simmer for 15 - 20 minutes,
or until the chicken is fully cooked. Remove chicken and reserve 1/2 c.
cooking liquid. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely
melted. While the sauce is cooking, shred or cube the cooked chicken. Add the dressing and chicken to the saucepan, stir to combine, and then
toss with the cooked spaghetti.
1 lb. spaghetti, fully cooked and drained
1 - 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4
c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing
Season chicken breasts with salt and pepper to taste. Place in a skillet
with chicken stock, bring to a boil, cover and simmer for 15 - 20 minutes,
or until the chicken is fully cooked. Remove chicken and reserve 1/2 c.
cooking liquid. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely
melted. While the sauce is cooking, shred or cube the cooked chicken. Add the dressing and chicken to the saucepan, stir to combine, and then
toss with the cooked spaghetti.
February 9, 2010
Southwest Chicken & Barley Soup
Southwest Chicken & Barley Soup
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.
February 7, 2010
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 9to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
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 9to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
February 3, 2010
Corny Chicken Bake
Corny Chicken Bake
3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken. In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes
3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken. In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes
Cheesy Chicken
Cheesy Chicken
5 tablespoons butter, melted
1 cup crushed cheese-flavored snack crackers
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 cup sour cream
Place 1 tablespoon of butter in an 11-in. x 7-in. microwave-safe dish; set aside. Combine cracker crumbs and pepper. Dip chicken in remaining butter, then spread with sour cream. Roll in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let stand for 5-10 minutes before serving. Yield: 4 servings.
5 tablespoons butter, melted
1 cup crushed cheese-flavored snack crackers
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 cup sour cream
Place 1 tablespoon of butter in an 11-in. x 7-in. microwave-safe dish; set aside. Combine cracker crumbs and pepper. Dip chicken in remaining butter, then spread with sour cream. Roll in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let stand for 5-10 minutes before serving. Yield: 4 servings.
Banana Pound Cake
Banana Pound Cake
1 package (18 1/2 ounces) yellow cake
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine all ingredients in large mixer bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour or until done. If desired, dust with confectioner's sugar before serving.
1 package (18 1/2 ounces) yellow cake
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine all ingredients in large mixer bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour or until done. If desired, dust with confectioner's sugar before serving.
February 2, 2010
Chicken Catalina
Chicken Catalina
•4 boneless chicken breast
•Catalina dressing
Cook boneless chicken breast on stove top with pan, cook chicken till done. Pour on Catalina dressing and let simmer till nice and warm, serve
•4 boneless chicken breast
•Catalina dressing
Cook boneless chicken breast on stove top with pan, cook chicken till done. Pour on Catalina dressing and let simmer till nice and warm, serve
Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas
•1 lb. boneless skinless chicken breast
•1/2 cup thin sliced and slivered onion
•1 Tbsp. vegetable oil
•1 package taco seasoning mix
•1 Tbsp. water
•1 package (8 oz.) Phildelphia Cream Cheese, cubed
•1 package 10 flour tortillas (soft taco size)
•1 can (4.5 oz.) chopped green chiles
•1 can (10 oz.) green chile enchilada sauce
•1/2 cup shredded cheddar cheese
Pre-heat oven to 350 degrees. Grease the bottom of a 9 x 13 pan. Clean chicken breasts, cut into 1/2 inch cubes. Saute the chicken and the onion in the oil until the chicken is no longer pink. Add the taco seasoning mix, water and the cubed cream cheese, stir until melted and set aside. Spoon the cooked mixture into the tortilla, roll the tortilla when filled and place in the pan seam side down. Top with both cans of chiles and enchilada sauce and sprinkle with the cheddar cheese. Bake at 350 degrees for 15-20 minutes, until the cheese is melted.Notes This is delicious served with yellow rice, a shredded lettuce salad with diced tomatoes all served on a platter. Sour cream optional.
•1 lb. boneless skinless chicken breast
•1/2 cup thin sliced and slivered onion
•1 Tbsp. vegetable oil
•1 package taco seasoning mix
•1 Tbsp. water
•1 package (8 oz.) Phildelphia Cream Cheese, cubed
•1 package 10 flour tortillas (soft taco size)
•1 can (4.5 oz.) chopped green chiles
•1 can (10 oz.) green chile enchilada sauce
•1/2 cup shredded cheddar cheese
Pre-heat oven to 350 degrees. Grease the bottom of a 9 x 13 pan. Clean chicken breasts, cut into 1/2 inch cubes. Saute the chicken and the onion in the oil until the chicken is no longer pink. Add the taco seasoning mix, water and the cubed cream cheese, stir until melted and set aside. Spoon the cooked mixture into the tortilla, roll the tortilla when filled and place in the pan seam side down. Top with both cans of chiles and enchilada sauce and sprinkle with the cheddar cheese. Bake at 350 degrees for 15-20 minutes, until the cheese is melted.Notes This is delicious served with yellow rice, a shredded lettuce salad with diced tomatoes all served on a platter. Sour cream optional.
February 1, 2010
Lemonade Pie
Lemonade Pie
1 small can frozen lemonade concentrate
1 can Eagle Brand Condensed milk
1 (8oz) carton Cool Whip
Graham Cracker Pie Crust
Mix the first 3 ingredients, pour into pie shell and refrigerate until set. Pie can be frozen as well.
1 small can frozen lemonade concentrate
1 can Eagle Brand Condensed milk
1 (8oz) carton Cool Whip
Graham Cracker Pie Crust
Mix the first 3 ingredients, pour into pie shell and refrigerate until set. Pie can be frozen as well.
Pumpkin Muffins
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Chess Squares
Chess Squares
1 egg
1 yellow cake mix
1 tsp vanilla
1 stick butter or margerine
Filling:
1 (8oz) cream cheese
2 eggs
1 box confectioners sugar
Mix cake mix, vanilla, egg and butter. Press down in 9x13 baking pan. Beat remaining ingredients well. Pour over crust. Bake at 375 for 30-40 minutes or until golden brown.
1 egg
1 yellow cake mix
1 tsp vanilla
1 stick butter or margerine
Filling:
1 (8oz) cream cheese
2 eggs
1 box confectioners sugar
Mix cake mix, vanilla, egg and butter. Press down in 9x13 baking pan. Beat remaining ingredients well. Pour over crust. Bake at 375 for 30-40 minutes or until golden brown.
American Chop Suey
American Chop Suey
1 lb elbow noodles
1 lb ground beef
1 onion, chopped fine
2 cans Tomato Soup
salt & pepper to taste
Boil noodles. Brown meat and onion seasoned with salt & pepper. Add soup to meat. Mix noodles into meat mixture. Stir over low heat for 10 minutes to let flavors combine.
1 lb elbow noodles
1 lb ground beef
1 onion, chopped fine
2 cans Tomato Soup
salt & pepper to taste
Boil noodles. Brown meat and onion seasoned with salt & pepper. Add soup to meat. Mix noodles into meat mixture. Stir over low heat for 10 minutes to let flavors combine.
Roasted Red Pepper Dip
Roasted Red Pepper Dip
2 (8oz) blocks cream cheese, softened
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers
2 (8oz) blocks cream cheese, softened
1 jar roasted red peppers, chopped fine
2 tbs mayonnaise
8 oz sour cream
Mix all. Serve with chips or crackers
Arkansas Caviar
Arkansas Caviar
2 cans Jalapeno Black-eyed Peas
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.
2 cans Jalapeno Black-eyed Peas
1 med purple onion, diced fine
1 bunch green onions, diced, fine
2 tomatoes, diced fine
1 bell pepper, diced fine
1 (8oz) bottle Italian Dressing
Mix all ingredients. Best to let set 3-4 hours. Serve chilled or warm with tortilla chips.
Artichoke Dip
Artichoke Dip
14 oz can or jar of artichoke hearts, chopped fine
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.
14 oz can or jar of artichoke hearts, chopped fine
1 cup parmesan cheese
1 cup mayonnaise
red pepper & garlic powder to taste
Combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375 for 15=20 minutes. Serve with Triscuits or Wheat Thins.
Buffalo Chicken Wing Dip
Buffalo Chicken Wing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.
2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Crystals)
1 cup Ranch salad dressing
2 cups diced cooked chicken
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing and chicken. Place mixture in 8x8 baking dish. Bake for 30 minutes in the preheated oven. Serve with chips, crackers, or celery sticks.
Enchilada Dip
Enchilada Dip
1lb browned hamburger
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.
1lb browned hamburger
1lb Velveeta, cubed
1 can enchilada sauce
1 can refried beans
Combine in crockpot and stir occasionally until cheese is melted. Serve with tortill chips.
Shrimp Ball
SHRIMP BALL
8 oz cream cheese
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.
8 oz cream cheese
1 tsp. horseradish
2 tbs. lemon juice
2 tbs. sliced green onion
2 cans shrimp
Mix all of the ingredients together, I use a mixer, and shape into a ball on plastic wrap, some times I just put it in a small crock. This is better if it sits a while in the fridge, so it can be made ahead. The horseradish, green onion and lemon juice can be added to taste.
Pea Salad
Pea Salad
1 or 2 cans of peas drained (your choice, depending how well you like peas)
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.
1 or 2 cans of peas drained (your choice, depending how well you like peas)
6 boiled eggs chopped
1 bunch green onion chopped
1 jar bacon bits or to taste (I have found the imitation is best)
1 Reg. size bag of shredded cheddar cheese
Mix 1 to 1 1/2 cup real mayo
1 pkg. Hidden Valley Dry Mix
1/2 C. sour cream
Place first 5 ingrediants in lg. bowl then add mayo mix. Blend well. Refrigerate and add salt and pepper to taste.
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