From: Ward...
2 large bunches of broccoli
1 white onion chopped
1 cup sunflower seeds
1 to 2 cups craisins
1 lb. bacon (cooked and crumbled)
1 1/2 cups mayo
3/4 sugar
3 T vinegar
Cut the broccoli into bite-size pieces. Mix the mayonnaise, sugar & vinegar together. Combine broccoli, onions, sunflower seeds, craisins, bacon and mayonnaise mixture. Best if served the same day of preparation.
Thursday, June 30, 2011
Chocolate Oat Bars
From: Lisa...
1 cup flour
1 cup oatmeal
3/4 cup brown sugar
1 cup nuts
1 cup chocolate chips
1/2 cup butter softened
1 can sweeten condensed milk
coconut
Preheat oven to 350 degrees. In a bowl combine flour, oats, brown sugar & butter mix well. Reserve 1/2 cup. Press remaining mix in the bottom of a 9X13 glass dish. Bake for 10 minutes. Pour sweetened condensed milk over the mixture, sprinkle with chocolate chips, nuts & coconut. Top with reserved oatmeal mixture, press down. bake an additional 25 minutes until lightly browned. Cool and eat! Yum!
1 cup flour
1 cup oatmeal
3/4 cup brown sugar
1 cup nuts
1 cup chocolate chips
1/2 cup butter softened
1 can sweeten condensed milk
coconut
Preheat oven to 350 degrees. In a bowl combine flour, oats, brown sugar & butter mix well. Reserve 1/2 cup. Press remaining mix in the bottom of a 9X13 glass dish. Bake for 10 minutes. Pour sweetened condensed milk over the mixture, sprinkle with chocolate chips, nuts & coconut. Top with reserved oatmeal mixture, press down. bake an additional 25 minutes until lightly browned. Cool and eat! Yum!
Cherry Cheese Cake
From: Mom...
CLASSIC!!
1 8 oz. pkg. of cream cheese
1 store bought (or homemade) gram cracker crust
1 can Borden condensed milk
1/4 cup lemon juice
1 t. vanilla
1 can of cherry pie filling (Kevin prefers blueberry)
Set cream cheese out to thaw, once thawed in your kitchen aid beat all ingredients except the pie filling and the crust (of course). Mix this for a long time, the longer the better it beats in air and gets it all light and fluffy. Pour into the crust, refrigerate for about 30 minutes before putting on the pie filling. Put on the pie filling refrigerate for at least 4 hours or until completely set. Cut and serve.
This brings back so many memories, I absolutely love this and recommend that you defiantly try it!!! ENJOY!
CLASSIC!!
1 8 oz. pkg. of cream cheese
1 store bought (or homemade) gram cracker crust
1 can Borden condensed milk
1/4 cup lemon juice
1 t. vanilla
1 can of cherry pie filling (Kevin prefers blueberry)
Set cream cheese out to thaw, once thawed in your kitchen aid beat all ingredients except the pie filling and the crust (of course). Mix this for a long time, the longer the better it beats in air and gets it all light and fluffy. Pour into the crust, refrigerate for about 30 minutes before putting on the pie filling. Put on the pie filling refrigerate for at least 4 hours or until completely set. Cut and serve.
This brings back so many memories, I absolutely love this and recommend that you defiantly try it!!! ENJOY!
Hot Chicken Salad
From: Shelly...
3-4 chicken breasts cooked and chopped
4 celery stalks chopped
1 can olives chopped
4 green onion stalks chopped
1 small can of crushed pineapples (drain very well)
1 t. vinegar
season salt
pepper
mayo just enough to moisten
1/2 cut roasted almonds or pecans
lemon juice just a little slosh
sugar about 1 T.
1 to 2 cups shredded cheddar cheese
Chop all ingredients very well, mix top with cheese and bake covered (removing the foil for the last 10 min) for 25 to 30 minutes at 350 degrees.
This is super yummy served on hot fresh homemade rolls (any roll will do)! I love to eat this as left overs with saltine crackers, also good on crusty baguette bread that you have toasted in the oven with a little fresh garlic spread on top....come to think of it it would be a great party dish if you need snack type of a dish:)
3-4 chicken breasts cooked and chopped
4 celery stalks chopped
1 can olives chopped
4 green onion stalks chopped
1 small can of crushed pineapples (drain very well)
1 t. vinegar
season salt
pepper
mayo just enough to moisten
1/2 cut roasted almonds or pecans
lemon juice just a little slosh
sugar about 1 T.
1 to 2 cups shredded cheddar cheese
Chop all ingredients very well, mix top with cheese and bake covered (removing the foil for the last 10 min) for 25 to 30 minutes at 350 degrees.
This is super yummy served on hot fresh homemade rolls (any roll will do)! I love to eat this as left overs with saltine crackers, also good on crusty baguette bread that you have toasted in the oven with a little fresh garlic spread on top....come to think of it it would be a great party dish if you need snack type of a dish:)
Chicken Parmesan
From: Shelly...
4 chicken breasts
1 jar of spaghetti sauce
4 slices of mozzarella cheese
fresh shredded Parmesan
olive oil
salt and pepper to taste
grilling chicken flavoring (I like McCormick)
Place chicken in a glass baking dish, drizzle olive oil over each breast, sprinkle on the seasonings. Bake at 350 degrees for about 25 to 35 minutes (check for doneness). Mean while heat your spaghetti sauce and boil you noodles. When chicken is finished, place the mozzarella on each breast turn off the oven and allow the cheese to melt. To plate your dinner place a portion of noodles and then a chicken breast on the plate, cover with spaghetti sauce and sprinkle on the fresh Parmesan cheese. This is super delish, our entire family loves it! Serve with a green salad and fresh steamed green beans.
4 chicken breasts
1 jar of spaghetti sauce
4 slices of mozzarella cheese
fresh shredded Parmesan
olive oil
salt and pepper to taste
grilling chicken flavoring (I like McCormick)
Place chicken in a glass baking dish, drizzle olive oil over each breast, sprinkle on the seasonings. Bake at 350 degrees for about 25 to 35 minutes (check for doneness). Mean while heat your spaghetti sauce and boil you noodles. When chicken is finished, place the mozzarella on each breast turn off the oven and allow the cheese to melt. To plate your dinner place a portion of noodles and then a chicken breast on the plate, cover with spaghetti sauce and sprinkle on the fresh Parmesan cheese. This is super delish, our entire family loves it! Serve with a green salad and fresh steamed green beans.
Crepe's
From: Lisa...
3 cups milk
2 cups flour
1 T sugar
dash of salt
4 eggs
1/2 stick of butter
Mix and cook in a non stick skillet. Lisa says for her family she 1/2's the recipe, this is from her friend in New York and it's delish!
3 cups milk
2 cups flour
1 T sugar
dash of salt
4 eggs
1/2 stick of butter
Mix and cook in a non stick skillet. Lisa says for her family she 1/2's the recipe, this is from her friend in New York and it's delish!
Chinese Chicken Salad
From: Shelly...
1/2 head of cabbage chopped
4 green onion stalks
1/2 green pepper
1/2 cup almonds or cashews
1/2 cup sunflower seeds
1 pkg.crushed ramen noodles
1 small can mandarin oranges drained
2 cooked chicken breasts shredded (It taste best if the chicken is Philippine style, look up Philippine Chicken to see how to make that)
Dressing:
3 T sugar
1 t. salt (I like to use oriental ramen noodles so I can use the packet of seasoning in place of the salt & accent salt)
1 t. accent salt
1/2 cup vegetable oil
3 T vinegar (apple or white)
Mix ingredients in a bowl. Mix dressing using a blender, pour dressing over the salad just before serving.
1/2 head of cabbage chopped
4 green onion stalks
1/2 green pepper
1/2 cup almonds or cashews
1/2 cup sunflower seeds
1 pkg.crushed ramen noodles
1 small can mandarin oranges drained
2 cooked chicken breasts shredded (It taste best if the chicken is Philippine style, look up Philippine Chicken to see how to make that)
Dressing:
3 T sugar
1 t. salt (I like to use oriental ramen noodles so I can use the packet of seasoning in place of the salt & accent salt)
1 t. accent salt
1/2 cup vegetable oil
3 T vinegar (apple or white)
Mix ingredients in a bowl. Mix dressing using a blender, pour dressing over the salad just before serving.
Wednesday, June 29, 2011
Cream Corn
From: Shelly/Me/Dad....
1 bag (32 oz.) of frozen corn
1 cup whipping cream
1 t. accent (season) salt
1 T sugar
pinch of white pepper (you can also use regular black pepper)
1 T butter
1 T flour
Combine all ingredients except butter and flour in a pan, cook on medium stirring constantly until mixture begins to boil. Let boil for about 5 minutes, in a bowl melt your butter add to it the flour (to make a roue). Add this to your corn, let boil for another 2 or 3 minutes.
This great cream corn is a staple in my family for Thanksgiving & Christmas dinner. I taught this recipe as well as our eggnog (snog) recipe at a relief society function despite early critics I have since had calls from sisters who have incorporated this recipe into their Thanksgiving and Christmas dinners. So great! I hope you enjoy this, it is extra special to our family:) This recipe easily doubles or triples or quadruples (which every year I am in charge of making)
1 bag (32 oz.) of frozen corn
1 cup whipping cream
1 t. accent (season) salt
1 T sugar
pinch of white pepper (you can also use regular black pepper)
1 T butter
1 T flour
Combine all ingredients except butter and flour in a pan, cook on medium stirring constantly until mixture begins to boil. Let boil for about 5 minutes, in a bowl melt your butter add to it the flour (to make a roue). Add this to your corn, let boil for another 2 or 3 minutes.
This great cream corn is a staple in my family for Thanksgiving & Christmas dinner. I taught this recipe as well as our eggnog (snog) recipe at a relief society function despite early critics I have since had calls from sisters who have incorporated this recipe into their Thanksgiving and Christmas dinners. So great! I hope you enjoy this, it is extra special to our family:) This recipe easily doubles or triples or quadruples (which every year I am in charge of making)
Chicken Enchilada's
From: Me...
Mix:
1 can cream of chicken soup
1/2 pint sour cream
1/2 cup milk
1/2 onion chopped
1 cup shredded cheddar cheese
Mix:
2 cup cooked chopped chicken
slosh of Worcestershire sauce
1 can tomato sauce
taco seasoning to taste
3/4 cup cooked white rice
Tortilla shells
Preheat your oven to 350 degrees. Put a a good scoop of the red sauce and a scoop of the cream sauce down each tortilla reserving enough to spread over the enchilada's once they are in the dish (usually makes about 8). Spray a 9X13 glass dish, place each enchilada side by side when finished spread the remaining cheese/cream mixture over the top. Cover with foil, removing during the last 10 minutes of baking. Bake for 30 to 45 minutes. (I like it at 45 minutes because the bottom of the enchilada's will start crisping)
Mix:
1 can cream of chicken soup
1/2 pint sour cream
1/2 cup milk
1/2 onion chopped
1 cup shredded cheddar cheese
Mix:
2 cup cooked chopped chicken
slosh of Worcestershire sauce
1 can tomato sauce
taco seasoning to taste
3/4 cup cooked white rice
Tortilla shells
Preheat your oven to 350 degrees. Put a a good scoop of the red sauce and a scoop of the cream sauce down each tortilla reserving enough to spread over the enchilada's once they are in the dish (usually makes about 8). Spray a 9X13 glass dish, place each enchilada side by side when finished spread the remaining cheese/cream mixture over the top. Cover with foil, removing during the last 10 minutes of baking. Bake for 30 to 45 minutes. (I like it at 45 minutes because the bottom of the enchilada's will start crisping)
Corn Bread
From: Shelly...
3/4 cup corn meal
1 3/4 cup flour
2 t. baking powder
1 1/2 t. salt
3/4 cup sugar
2 eggs beaten
1 1/2 cup canned milk (I also use regular milk, it works just fine)
1/2 cup oil
Mix dry ingredients in a bowl. Mix in a kitchen aid all of the remaining ingredients, add the dry to the wet and mix only enough to combine. bake at 350 for 30 min. in a sprayed 9X13 dish. This is a great recipe, I don't usually like corn bread but this one is great, such a nice side to chili!
3/4 cup corn meal
1 3/4 cup flour
2 t. baking powder
1 1/2 t. salt
3/4 cup sugar
2 eggs beaten
1 1/2 cup canned milk (I also use regular milk, it works just fine)
1/2 cup oil
Mix dry ingredients in a bowl. Mix in a kitchen aid all of the remaining ingredients, add the dry to the wet and mix only enough to combine. bake at 350 for 30 min. in a sprayed 9X13 dish. This is a great recipe, I don't usually like corn bread but this one is great, such a nice side to chili!
Cream of Broccoli Soup
From: Shelly...
I have to say this is two of my kids favorite and most requested meal!! For real!:)
Saute 1/2 chopped onion with 3 T butter add 2 qt. of water. Add to this 3 spoonfuls of chicken paste flavoring (I buy this as Costco) 4 cups of frozen broccoli. Remove broccoli and add to a food processor pulse till desired texture, set aside. In the food processor add 1 cup of milk, 1/4 cup dehydrated cheese, 1/3 cup flour & 4 T. butter pulse till combined. Add this into your boiling pot along with your broccoli and another 5 cups of milk and 1/2 t garlic and pepper. Bring to a boil stirring constantly. Add 2 to 3 drops of yellow food coloring if you would like to enhance the color. Remove from heat and add 2 cups shredded cheddar cheese. Serve with hot rolls!
I have to say this is two of my kids favorite and most requested meal!! For real!:)
Saute 1/2 chopped onion with 3 T butter add 2 qt. of water. Add to this 3 spoonfuls of chicken paste flavoring (I buy this as Costco) 4 cups of frozen broccoli. Remove broccoli and add to a food processor pulse till desired texture, set aside. In the food processor add 1 cup of milk, 1/4 cup dehydrated cheese, 1/3 cup flour & 4 T. butter pulse till combined. Add this into your boiling pot along with your broccoli and another 5 cups of milk and 1/2 t garlic and pepper. Bring to a boil stirring constantly. Add 2 to 3 drops of yellow food coloring if you would like to enhance the color. Remove from heat and add 2 cups shredded cheddar cheese. Serve with hot rolls!
Carmel for Apple's
From: Carol...
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
1 can sweet condensed milk
1 t. vanilla
Cook first 3 ingredients with a dash of salt. Boil stir in condensed milk, stirring constantly until it's at a firm boil stage about 10 to 15 minutes. Remove from heat and add vanilla. This will cover 14 medium apples!
This makes me so excited for fall, I LOVE fall, it's my season;)
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
1 can sweet condensed milk
1 t. vanilla
Cook first 3 ingredients with a dash of salt. Boil stir in condensed milk, stirring constantly until it's at a firm boil stage about 10 to 15 minutes. Remove from heat and add vanilla. This will cover 14 medium apples!
This makes me so excited for fall, I LOVE fall, it's my season;)
Cheesy potato casserole
From: Me...
8 to 10 cups frozen shredded potato's
1/2 cup melted butter
1 onion chopped
1 can cream of chicken soup
1 pint of sour cream
2 cups grated cheese
salt & pepper
Saute the onion in the butter, add to this all of the remaining ingredients except potato's. Spray a 9X13 casserole dish, spread 1/2 of the potato's down then cover with 1/2 of the sauce. Repeat with remaining potato's and then the rest of the sauce. Bake uncovered for 35 to 45 minutes at 350 degrees.
8 to 10 cups frozen shredded potato's
1/2 cup melted butter
1 onion chopped
1 can cream of chicken soup
1 pint of sour cream
2 cups grated cheese
salt & pepper
Saute the onion in the butter, add to this all of the remaining ingredients except potato's. Spray a 9X13 casserole dish, spread 1/2 of the potato's down then cover with 1/2 of the sauce. Repeat with remaining potato's and then the rest of the sauce. Bake uncovered for 35 to 45 minutes at 350 degrees.
Crock Pot Curry Chicken
From: Sonya...
2 to 4 chicken breasts
2 t. curry powder (I prefer the mild or hot curry powder)
2 cans of cream of mushroom soup
1 soup can of water
1/3 cup almonds chopped and toasted (optional)
Combine all ingredients except the almonds, use these as a garnish. Cook on low for 5 to 6 hours. Serve with salad and green beans. This is a simple curry but very creamy. Yum.
2 to 4 chicken breasts
2 t. curry powder (I prefer the mild or hot curry powder)
2 cans of cream of mushroom soup
1 soup can of water
1/3 cup almonds chopped and toasted (optional)
Combine all ingredients except the almonds, use these as a garnish. Cook on low for 5 to 6 hours. Serve with salad and green beans. This is a simple curry but very creamy. Yum.
Chili
From: Nat...
1 1/2 lbs. hamburger
1/2 onion chopped
3 to 4 garlic cloves
Cook this together, drain off drippings
add:
1 t. oregano
1 t. margarum
1 t. pepper
1 t. basil
1 t. salt
1 T. brown sugar
1 T. Italian seasoning
1 T. thyme
2 bay leaves
1/2 T. chili powder
1 cup water
2 cans stewed tomatoes chopped
2 cans kidney beans (rinse and drained)
2 cans tomato sauce
Top with cheese, sour cream & Frito Lay chips
Once you have added the seasoning portion of the ingredients cook on low and let simmer for about 45 min. this will allow it to thicken. Enjoy!
1 1/2 lbs. hamburger
1/2 onion chopped
3 to 4 garlic cloves
Cook this together, drain off drippings
add:
1 t. oregano
1 t. margarum
1 t. pepper
1 t. basil
1 t. salt
1 T. brown sugar
1 T. Italian seasoning
1 T. thyme
2 bay leaves
1/2 T. chili powder
1 cup water
2 cans stewed tomatoes chopped
2 cans kidney beans (rinse and drained)
2 cans tomato sauce
Top with cheese, sour cream & Frito Lay chips
Once you have added the seasoning portion of the ingredients cook on low and let simmer for about 45 min. this will allow it to thicken. Enjoy!
Chicken Chimmi Chunga
From: Angi...
2/3 cup salsa
1 t. cumin
1/2 t. oregano leaves crushed
1 1/2 to 2 cups shredded chicken
1 cup cheddar cheese shredded
2 green onions chopped
6 flour tortillas (I like the tortillas that are uncooked)
melted butter
any toppings that you would like
Mix ingredients in a bowl except butter. Place 1/3 cup on each tortilla. Roll up on the the bottom and top so it's all folded under. Place seam side down, brush melted butter over the chimmi's. Bake at 400 degrees for 25 minutes.
This seems so simple, but I really really like these (so does Kevin). This is a good summer meal, quick and easy.
2/3 cup salsa
1 t. cumin
1/2 t. oregano leaves crushed
1 1/2 to 2 cups shredded chicken
1 cup cheddar cheese shredded
2 green onions chopped
6 flour tortillas (I like the tortillas that are uncooked)
melted butter
any toppings that you would like
Mix ingredients in a bowl except butter. Place 1/3 cup on each tortilla. Roll up on the the bottom and top so it's all folded under. Place seam side down, brush melted butter over the chimmi's. Bake at 400 degrees for 25 minutes.
This seems so simple, but I really really like these (so does Kevin). This is a good summer meal, quick and easy.
Chicken Strogenoff
From Nat...
Cook this in the crock pot for 3 hours on high or about 5 on low:
1 stick of butter
3 chicken breasts
1 pkg. Italian seasoning pack
Once the chicken is cooked through remove the chicken and shred, return it to the crock pot and add:
8 oz. cream cheese
1 cup of milk
1 can of cream of mushroom soup
Cook an additional 30 minutes, serve over rice or noodles (I prefer rice). A green salad is great with this.
Cook this in the crock pot for 3 hours on high or about 5 on low:
1 stick of butter
3 chicken breasts
1 pkg. Italian seasoning pack
Once the chicken is cooked through remove the chicken and shred, return it to the crock pot and add:
8 oz. cream cheese
1 cup of milk
1 can of cream of mushroom soup
Cook an additional 30 minutes, serve over rice or noodles (I prefer rice). A green salad is great with this.
Homemade Chicken Noodle Soup
From Me...
10 cups of water
4 celery stalks
3 large carrots
1 large onion
3 T chicken flavoring paste
1 can of cream of chicken coup
dash of garlic powder or garlic salt
pinch of parsley flakes
dash of pepper
4 to 5 bay leaves
homemade noodles (you can also use store bought)
3 Chicken breasts (you can precook and shred these, or add them to the pot a few minutes before adding the veggie's) or I like to use 2 pints of homemade canned chicken (this tastes so great)
Chop all of the vegetables, boil everything together except the noodles, chicken (if pre-cooked) and the cream of chicken soup add these when veggie's are almost finished.
This is great on a winter day and it feeds a bunch of people, I use my pressure cooker (the one that looks like a crock pot) for this meal and it turns out to be the perfect bowl of soup. I suggest using homemade noodles, the flour on the noodles help to thicken the soup!
10 cups of water
4 celery stalks
3 large carrots
1 large onion
3 T chicken flavoring paste
1 can of cream of chicken coup
dash of garlic powder or garlic salt
pinch of parsley flakes
dash of pepper
4 to 5 bay leaves
homemade noodles (you can also use store bought)
3 Chicken breasts (you can precook and shred these, or add them to the pot a few minutes before adding the veggie's) or I like to use 2 pints of homemade canned chicken (this tastes so great)
Chop all of the vegetables, boil everything together except the noodles, chicken (if pre-cooked) and the cream of chicken soup add these when veggie's are almost finished.
This is great on a winter day and it feeds a bunch of people, I use my pressure cooker (the one that looks like a crock pot) for this meal and it turns out to be the perfect bowl of soup. I suggest using homemade noodles, the flour on the noodles help to thicken the soup!
Tuesday, June 28, 2011
Sloppy Joe Tater Nugget Hot Dish
From: Pillsbury, October 2004
1 lb. lean ground beef
3/4 cup chopped onions
1/2 cup chopped celery
1 can (15.5 oz.) sloppy joe sandwich sauce
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Green Giant Niblets frozen corn
1 bag (16 oz.) frozen potato nuggets (4 cups)
Heat oven to 375 degrees. In 10 inch skillet, cook ground beef, onions and celery over medium heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in sandwich sauce, soup and corn; spoon into ungreased 11X7 inch (2 quart) baking dish. top with potato nuggets.
Bake 40 to 50 minutes or until mixture is bubbly and potato nuggets are golden brown.
This is actually a good hamburger tator tot casserole dish, the best one I have tasted. Great for taking meals into families (the kids will actually eat it).
1 lb. lean ground beef
3/4 cup chopped onions
1/2 cup chopped celery
1 can (15.5 oz.) sloppy joe sandwich sauce
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Green Giant Niblets frozen corn
1 bag (16 oz.) frozen potato nuggets (4 cups)
Heat oven to 375 degrees. In 10 inch skillet, cook ground beef, onions and celery over medium heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in sandwich sauce, soup and corn; spoon into ungreased 11X7 inch (2 quart) baking dish. top with potato nuggets.
Bake 40 to 50 minutes or until mixture is bubbly and potato nuggets are golden brown.
This is actually a good hamburger tator tot casserole dish, the best one I have tasted. Great for taking meals into families (the kids will actually eat it).
Southwestern Chicken Rice Soup
From: Pillsbury, September 2002
2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice
Heat oven to 400 degrees. Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths. Place strips on ungreased cookie sheet. Bake at 400 degrees. for 6 to 8 minutes or until browned.
Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top each serving with tortilla strips.
Another great soup! I double this for my family size.
2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice
Heat oven to 400 degrees. Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths. Place strips on ungreased cookie sheet. Bake at 400 degrees. for 6 to 8 minutes or until browned.
Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top each serving with tortilla strips.
Another great soup! I double this for my family size.
Broccoli-Chicken Chowder
From: Me..
2 cups frozen broccoli florets
2 T butter
1/2 cup sliced celery
1 medium onion chopped
1/2 cup sliced carrots
1/2 t. dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 (10 1/2 oz.) can condensed chicken broth
2 cups diced cooked chicken
4 oz. cheddar cheese
garlic powder and pepper to taste
Melt butter in a large saucepan over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in flour until well blended. Add milk, broth, seasonings and broccoli; cook until mixture boils and thickens, stirring constantly.
Stir in chicken, continue stirring until broccoli is tender. Turn off the stove and add the cheese, stir until melted.
This is perfect for people who do not like the traditional clam chowder but want the thick cream soup.
2 cups frozen broccoli florets
2 T butter
1/2 cup sliced celery
1 medium onion chopped
1/2 cup sliced carrots
1/2 t. dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 (10 1/2 oz.) can condensed chicken broth
2 cups diced cooked chicken
4 oz. cheddar cheese
garlic powder and pepper to taste
Melt butter in a large saucepan over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in flour until well blended. Add milk, broth, seasonings and broccoli; cook until mixture boils and thickens, stirring constantly.
Stir in chicken, continue stirring until broccoli is tender. Turn off the stove and add the cheese, stir until melted.
This is perfect for people who do not like the traditional clam chowder but want the thick cream soup.
Spicy Beef Quesadillas
1 lb. lean ground beef
1 cup green giant frozen corn
1/2 cup chopped green onions
2 t. chili powder
1/2 t. salt
1/2 t. cumin
4 (8-10 inch) flour tortillas
5 oz shredded hot pepper Monterrey jack cheese
1/4 cup salsa
1/4 cup sour cream
In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 min.
Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture Fold tortilla over. Cook over medium heat for 2 min. Carefully turn Quesadilla; cook an additional 2 min.
Repeat with remaining tortillas and filling. Cut each Quesadilla into wedges. Serve Quesadillas with salsa and sour cream.
This is a fast, yummy dinner. Serve with a green salad and you'll be eating in under 30 min.
Everyday Lasagna Skillet
1 lb. lean ground beef
1 lb. mild Italian sausage
1 jar (26 oz.) tomato pasta sauce
1 cup water
5 uncooked lasagna noodles broken into 2-inch pieces
1 container (12 oz.) cottage cheese
1/2 cup grated Parmesan cheese
1 T dried parsley flakes
1 egg
2 cups Shredded Italian cheese blend (8 oz.)
In a 12 inch nonstick skillet, cook ground beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20-25 minutes, stirring occasionally, until pasta is almost tender.
Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10-15 minutes longer or until cottage cheese mixture is set and pasta is tender.
I love this, I make this all the time for my family and they love it!! I just use the sausage and no beef, I also use regular mozzarella and it turns out great every time:) So delish to serve with homemade french bread & a salad.
Honey Lime Chicken Enchiladas
From Lisa...
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 t. to 1T chili powder
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups Mexican cheese blend, shredded
1 14 oz. can of green enchilada sauce
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 T chopped cilantro to garnish
Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl, set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non-stick cooking spray or a oil with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9X13 baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2T) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side to the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas, you will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Sticky Rolls
From Kim...
Dissolve 2 pkgs yeast (2T) in 1/2 cup warm water and 1/2 T sugar. On stove scald 1 c. milk add 1/2 c. shortening. Let melt, let cool then pour in mixer when the recipe tells you to.
In mixer add:
1/2 cup sugar
1/2 T salt
3 eggs well beaten
4 cups flour (I have to add more because mine was to sticky)
Add yeast after milk
Rise until double. About 30-45 min
Split in half and roll out
In bowl mix about 1 cup sugar with one orange rind grated
butter then sprinkle orange mixture and cut like pizza then roll up.
Let raise another 45 minutes or until doubled in size, bake at 425 for 10-12 min. (I actually do mine for about 8-9 minutes or else they burn). These are so good I can't hardly stand it!
Summer Chicken Salad Sandwich
From Lisa...
2 cans of chicken (12.5 oz.)
1 cup mayo (I usually use less than this)
1 cup coleslaw dressing
2 cups cooked and cooled shell noodles
1/4 cup green onions chopped
1 cup pineapple drained and cut
2 cups red grapes cut in half
2 cups diced red apples (leave on the peel)
2 cups sliced celery
1 1/2 cups cashew nuts
Mix everything together except the apples and cashews (add these right before serving). Let chill for 2 hours, I like this inside croissant rolls. So refreshing on a summer day!
Microwave Caramel Popcorn
From Kim....
(This tastes just like cracker jack popcorn to me)
4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 t. salt
1 t. vanilla extract
1/2 t. baking soda
Directions:
1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take our and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minutes and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
Hamburger Stroganoff
From: Angi
1 lb. Ground Beef (browned, seasoned with dried onion flakes, and season salt)
1 can cream of mushroom soup
1/2 cup - 1 cup Sour Cream
Wide Egg Noodles or Rice
Start cooking rice or noodles than brown the beef. Drain ground beef than add soup, cooking on medium. Cook until it's heated through. Then add desired amount of sour cream. Cook for an additional minute or two than serve over rice or noodles.
Crock Pot - It is a special treat when I cook it in the crockpot. Which doesn't happen very often because this is usually a last minute meal idea. Brown and drain the ground beef, add to crock pot. Mix in soup. Then for a special treat add a chopped up small yellow onion. YUM! After it cooks all day it is sweet and yummy and tastes oh sooo good. Sometimes I add mushrooms but the kids don't love them. Cook on low 5-6 hours. Serve over Noodles or Rice.
Bowtie Festival
(Black writing from me Red writing alterations from Jen H.)
Combine the following in a slow cooker:
6 skinless, boneless chicken breasts (3 boneless chick. breasts)
1 jar Classico four cheese alfredo sauce
1 can cream of chicken soup
1 (14 oz.) can chicken broth
1 (lg.) pkg. Real Bacon pieces
1 pkg. fresh sliced mushrooms (opt.)
1/2 pkg. Good Seasons dry Italian Dressing Mix
1 cup swiss cheese, cubed (grated)
1/4 stick butter, melted
Salt and Pepper
1 pkg. bowtie pasta
Cook on low 5-6 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.
Pork Roast Fetish (2 meals in 1)
From April...
3-4 lb. Pork Roast
Can of Beans (Black, Pinto, etc.)
Can of Corn
Equal parts Salsa and Brown Sugar
Tortillas
(2nd Meal)
BBQ Sauce
Swiss Cheese
Rolls
Put roast in crock pot with 2-3 cups of water. Cook on low 6-8 hours. Drain the water then shred the roast and split it in half. Mix beans, corn, salsa and brown sugar with one half and warm. Then save the other half for tomorrow to add BBQ sauce and make a sandwich with swiss cheese.
This was so good, and what a money saver...
Hawaiian Hay Stacks
Sauce:
1 can of chicken
1 can of cream of chicken soup
1/2 cup sour cream
Juice of 1 can of pineapples (reserve the pineapple for a topping)
Salt & pepper to taste
Toppings:
Celery
Olives
Onions
Pineapples
Shredded cheese
Tomatoes
Chow mien noodles
Serve over hot rice
Oven Roasted Chicken
From: Mandi F...
2 Chicken breasts, cut into tenderloin size pieces
10 Carrots stick, cut lengthwise
3 Potatoes, 1 inch cubes
1 packet French onion soup mix
1-2 tbsp oil
Add everything to a large Ziploc bag, or add half and half the seasoning
mix and do in two batches. Spray pan and add to 9x9 pan. Put in oven at
425* for 45 minutes.
Crock Pot Chicken Curry
From: Angi...
3 peeled and chopped potatoes
5 peeled and chopped carrots
1 sm. Granny Smith apple, peeled and finely chopped
1 onion, finely chopped
2 garlic cloves
1 fresh jalapeno pepper, seeded and chopped (optional)
1 tsp. chicken bullion granules
3 T. flour
2-4 T. curry (4 makes it pretty spicy. You can always add more to an individual's dish)
1 tsp. cumin
1 tsp. salt
1 1/2 lb. boneless, skinless chicken pieces
1 (10 oz) can coconut milk
Place first 7 ingredients in crock pot in written order. Combine remaining ingredients except coconut milk, in a bag. Shake to coat the chicken. Pour all in the crock pot and add 1 c. water. Cook on high 3-4 hours, or low 6-8 hours. The last 30 minutes add coconut milk. If cooking on low, switch to high for the last 30 min. Serve over rice, or add extra potatoes to serve as a stew.
If desired, substitute the coconut milk with an equal amount of evaporated milk and 1/2 tsp coconut extract.
Peppercini Roast Sandwiches
From: Angi J...
3 lb. beef roast
1 pkg dry zesty italian dressing
1 16 oz. bottle whole peppercinis (find them by the pickles)
Hard rolls
Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls with the yellow sauce.
Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)
Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls with the yellow sauce.
Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)
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