Ingredients:
4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste
Directions:
Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.
Thursday, November 19, 2009
Wednesday, November 11, 2009
Creamy Chicken Pasta
Easy, flavor-packed recipe for the entire family!
Ingredients:
3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)
Directions:
Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!
Ingredients:
3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)
Directions:
Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!
Tuesday, October 20, 2009
Chicken Rollups
Ingredients:
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas
Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas
Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!
Monday, October 12, 2009
Pan-Fried Chicken
INGREDIENTS
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded
DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded
DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.
Wednesday, September 23, 2009
Black Beans
2 cans black beans, drained and rinsed
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)
Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.
Submitted by: Becky Dastrup
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)
Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.
Submitted by: Becky Dastrup
Cilantro Lime Rice
2 Tbsp. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of 1 large lime
2 Tbsp. chopped cilantro
1/4 tsp. cumin
In a skillet, melt butter and add rice. Let cook for 2-3 minutes or until rice starts to turn golden. Add remaining ingredients, and bring to a boil. Reduce heat, cover, and cook for 18-20 minutes. Fluff with a fork and serve.
Submitted by: Becky Dastrup
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of 1 large lime
2 Tbsp. chopped cilantro
1/4 tsp. cumin
In a skillet, melt butter and add rice. Let cook for 2-3 minutes or until rice starts to turn golden. Add remaining ingredients, and bring to a boil. Reduce heat, cover, and cook for 18-20 minutes. Fluff with a fork and serve.
Submitted by: Becky Dastrup
Friday, September 18, 2009
GG's Whole Wheat Bread
Makes 5 Loaves
Ingredients:
5c. warm water
2 T. salt
2/3 c. honey
2/3 c. oil
2 T. yeast plus ½ c. water
Combine water, honey, salt and oil. Add 6 cups whole wheat flour and mix in. Add 4 more cups flour and mix in bread mixer for 5 minutes. Add 4 or 5 more cups flour until it comes of sides of bowl (keep dough soft). Mix 5 more minutes. Let rise. Punch down. Shape into 5 loaves and put in pans. Tuck in edges. Let rise to 2 inches above pans. Bake at 350 degrees for 35 minutes. When done, grease tops and turn out on rack with side of bread down to cool.
Ingredients:
5c. warm water
2 T. salt
2/3 c. honey
2/3 c. oil
2 T. yeast plus ½ c. water
Combine water, honey, salt and oil. Add 6 cups whole wheat flour and mix in. Add 4 more cups flour and mix in bread mixer for 5 minutes. Add 4 or 5 more cups flour until it comes of sides of bowl (keep dough soft). Mix 5 more minutes. Let rise. Punch down. Shape into 5 loaves and put in pans. Tuck in edges. Let rise to 2 inches above pans. Bake at 350 degrees for 35 minutes. When done, grease tops and turn out on rack with side of bread down to cool.
Tortilla Soup
Ingredients:
5 chicken bouillon cubes
5 cups water
1 - 10oz can mild enchilada sauce
1 - 16oz can stewed tomatoes
1 medium onion, diced (or 1 Tbsp dried minced onion)
1/8 tsp garlic powder
3 cups grated cheese
Tortilla chips (not Fritos)
Directions:
Combine first six ingredients in a large pot. Simmer for about 20 minutes. Coursely crush tortilla chips in a bowl, and cover with broth 3/4 full. Top generously with grated cheese. Very filling! Great with a salad.
5 chicken bouillon cubes
5 cups water
1 - 10oz can mild enchilada sauce
1 - 16oz can stewed tomatoes
1 medium onion, diced (or 1 Tbsp dried minced onion)
1/8 tsp garlic powder
3 cups grated cheese
Tortilla chips (not Fritos)
Directions:
Combine first six ingredients in a large pot. Simmer for about 20 minutes. Coursely crush tortilla chips in a bowl, and cover with broth 3/4 full. Top generously with grated cheese. Very filling! Great with a salad.
Silver Dollar Pancakes
Ingredients:
2 eggs
2 cups buttermilk (add 2 Tbsp lemon to regular milk)
4 Tbsp oil
2 cups flour
2 Tbsp + 2 tsp sugar
2 tsp baking powder
1 tsp soda
1 tsp salt
Directions:
Beat egg. Add remaining ingredients in order listed and beat until just smooth. Drop by the tablespoonful onto a hot griddle, cook, and serve with butter and wamred syrup. Delicious! Makes 10-12 4-inch pancakes.
2 eggs
2 cups buttermilk (add 2 Tbsp lemon to regular milk)
4 Tbsp oil
2 cups flour
2 Tbsp + 2 tsp sugar
2 tsp baking powder
1 tsp soda
1 tsp salt
Directions:
Beat egg. Add remaining ingredients in order listed and beat until just smooth. Drop by the tablespoonful onto a hot griddle, cook, and serve with butter and wamred syrup. Delicious! Makes 10-12 4-inch pancakes.
Strawberry Cake
Ingredients:
1 white cake mix
1 - 3oz pkg strawberry jello
3/4 box (10oz) frozen strawberries, thawed
Scant 1/2 cup oil
1/2 cup water
4 eggs
Directions:
Mix cake, jellow, strawberries, oil, and water. Beat well. Add eggs, one at a time, beating well after each egg. Pour into 3 greased and floured 9-inch round cake pans (or 9 x 13 inch cake pan) and bake at 350 degrees for 30-35 minutes for round pans; 35-40 minutes for 9 x 13. Cake is done when toothpick inserted in the middle comes out clean. Whencool, frost with Strawberry Icing (see below).
Strawberry Icing
1 lb powdered sugar
1/4 box frozen strawberries, thawed
1/2 stick butter, softened
Blend softened butter and powdered sugar. Add frozen strawberries and blend well.
1 white cake mix
1 - 3oz pkg strawberry jello
3/4 box (10oz) frozen strawberries, thawed
Scant 1/2 cup oil
1/2 cup water
4 eggs
Directions:
Mix cake, jellow, strawberries, oil, and water. Beat well. Add eggs, one at a time, beating well after each egg. Pour into 3 greased and floured 9-inch round cake pans (or 9 x 13 inch cake pan) and bake at 350 degrees for 30-35 minutes for round pans; 35-40 minutes for 9 x 13. Cake is done when toothpick inserted in the middle comes out clean. Whencool, frost with Strawberry Icing (see below).
Strawberry Icing
1 lb powdered sugar
1/4 box frozen strawberries, thawed
1/2 stick butter, softened
Blend softened butter and powdered sugar. Add frozen strawberries and blend well.
Hamburger Sour Cream Casserole
Ingredients:
1 1/2 lbs hamburger
1 onion, chopped
1/4 green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 - 12oz can corn niblets, drained
3 cups cooked noodles (5 oz)
1 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 - 3oz can chow mein noodles
Directions:
In a skillet, combine meat, onions, and pepper and brown slowly; drain fat. Add all ingredients except chow mein noodles. Place in a 9 x 13 inch baking dish and top with chow mein noodles. Bake uncovered for 25-30 minutes at 350 degrees. Freezes well, but do not top with chow mein noodles until ready to bake. Serves 6.
1 1/2 lbs hamburger
1 onion, chopped
1/4 green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 - 12oz can corn niblets, drained
3 cups cooked noodles (5 oz)
1 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 - 3oz can chow mein noodles
Directions:
In a skillet, combine meat, onions, and pepper and brown slowly; drain fat. Add all ingredients except chow mein noodles. Place in a 9 x 13 inch baking dish and top with chow mein noodles. Bake uncovered for 25-30 minutes at 350 degrees. Freezes well, but do not top with chow mein noodles until ready to bake. Serves 6.
Corn Cheese Bake
Ingredients:
1 - 3oz pkg cream cheese
1/4 cup milk
1 Tbsp butter
1/2 tsp. onion salt
1 - 1lb can whole kernel corn, drained (or 1 - 10oz pkg frozen corn, cooked & drained)
Paprika
Directions:
Combine cream cheese, milk, butter, and onion salt in saucepan; stir over low heat until cheese melts. Stir corn into cheese mixture. Pour into small casserole dish. Sprinkle with Paprika. Cook uncovered until bubbly, about 12 minutes, in a 350 degree oven. Serves 4.
1 - 3oz pkg cream cheese
1/4 cup milk
1 Tbsp butter
1/2 tsp. onion salt
1 - 1lb can whole kernel corn, drained (or 1 - 10oz pkg frozen corn, cooked & drained)
Paprika
Directions:
Combine cream cheese, milk, butter, and onion salt in saucepan; stir over low heat until cheese melts. Stir corn into cheese mixture. Pour into small casserole dish. Sprinkle with Paprika. Cook uncovered until bubbly, about 12 minutes, in a 350 degree oven. Serves 4.
Crock Pot Meatballs
Ingredients:
1 pkg. frozen meatballs
1 cup Ketchup
1 can Coca-Cola
Directions:
Mix ketchup and coca-cola together in a crock pot. Add meat balls. Cook on high for 2 - 3 hours. Serve over rice or noodles.
If you like a thicker sauce you can add a little cornstarch and water after it is cooked before serving.
Very EASY and GOOD!!
Submitted by Leisa Cook
1 pkg. frozen meatballs
1 cup Ketchup
1 can Coca-Cola
Directions:
Mix ketchup and coca-cola together in a crock pot. Add meat balls. Cook on high for 2 - 3 hours. Serve over rice or noodles.
If you like a thicker sauce you can add a little cornstarch and water after it is cooked before serving.
Very EASY and GOOD!!
Submitted by Leisa Cook
Chocolate Pancakes
Ingredients:
2 cup milk
2 egg
1/4 c. tablespoons butter or margarine, melted
2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
Directions:
In a small bowl, combine milk, egg and butter; whisk until blended.
In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
Add milk mixture; whisk just until dry ingredients are moistened.
(Batter will be slightly lumpy.) Heat griddle over medium heat until hot.
(Drops of water will sizzle, then evaporate.) For each pancake, pour scant 1/4 cup batter into griddle.
Vanilla Syrup
1 cube butter
2 c. milk
2 c. sugar
2 tbl. pectin or clear jel
1-2 tsp vanilla
Melt butter. Add milk and heat. In bowl, mix sugar and pectin. Add to milk mixture and stir. Place in blender and whip. Add vanilla.
Submitted by Leisa Cook
2 cup milk
2 egg
1/4 c. tablespoons butter or margarine, melted
2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
Directions:
In a small bowl, combine milk, egg and butter; whisk until blended.
In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.
Add milk mixture; whisk just until dry ingredients are moistened.
(Batter will be slightly lumpy.) Heat griddle over medium heat until hot.
(Drops of water will sizzle, then evaporate.) For each pancake, pour scant 1/4 cup batter into griddle.
Vanilla Syrup
1 cube butter
2 c. milk
2 c. sugar
2 tbl. pectin or clear jel
1-2 tsp vanilla
Melt butter. Add milk and heat. In bowl, mix sugar and pectin. Add to milk mixture and stir. Place in blender and whip. Add vanilla.
Submitted by Leisa Cook
Thursday, September 17, 2009
Chicken Pecan Enchiladas
1/4 cup chopped pecans
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas
Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans
1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.
2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.
3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas
Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans
1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.
2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.
3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.
Wonton Chicken Salad
5-6 chicken breasts - cooked & cubed
1/2 to 3/4 pkg won ton skins - cut into 4 strips & fried in peanut oil
1 can water chestnuts - sliced
1 large head romaine lettuce
Mix all ingredients together. Toss. Add fried won ton skins right before serving. Toss with dressing at the last minute.
DRESSING
6 Tbsp oil (peanut oil is best)
6 Tbsp rice vinegar
6 Tbsp soy sauce
Mix together. Make sure to mix well right before pouring on salad.
1/2 to 3/4 pkg won ton skins - cut into 4 strips & fried in peanut oil
1 can water chestnuts - sliced
1 large head romaine lettuce
Mix all ingredients together. Toss. Add fried won ton skins right before serving. Toss with dressing at the last minute.
DRESSING
6 Tbsp oil (peanut oil is best)
6 Tbsp rice vinegar
6 Tbsp soy sauce
Mix together. Make sure to mix well right before pouring on salad.
BBQ Beef
INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste
DIRECTIONS:
Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in a crock pot for 8 to 10 on low (4 to 5 on high). Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantimeshred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw.
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste
DIRECTIONS:
Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in a crock pot for 8 to 10 on low (4 to 5 on high). Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantimeshred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw.
Frozen Raspberry Dessert
1 quart vanilla ice cream
1 quart raspberry sherbet
1 cup raspberries (fresh or frozen)
1 cup chopped pecans or walnuts
Allow ice cream/sherbet to soften a bit. Mix all ingredients together and serve immediately. If using frozen raspberries, they need to thaw since they don't mix in when frozen. Freeze any leftovers. Easy and delicious!
1 quart raspberry sherbet
1 cup raspberries (fresh or frozen)
1 cup chopped pecans or walnuts
Allow ice cream/sherbet to soften a bit. Mix all ingredients together and serve immediately. If using frozen raspberries, they need to thaw since they don't mix in when frozen. Freeze any leftovers. Easy and delicious!
Dirt Cake
Ingredients:
1 20 oz pkg Oreo cookies, crushed in blender
8 oz cream cheese
1/2 cup margarine
1 cup powdered sugar
2 packages (4 oz) vanilla pudding
3 1/3 cup milk
12 oz cool whip
Directions:
Cream together cream cheese, margarine and powdered sugar. In separate bowl, mix pudding and milk, let set for 5 min until thick, add to cream cheese mixture. Then fold in cool whip. In 8 inch flower pot layer oreo cookie crumbs and pudding mixture 2-3 times, top with more crushed cookies. Refridgerate over night, add silk flower and garnish with gummy worms. Serve with trowel.
1 20 oz pkg Oreo cookies, crushed in blender
8 oz cream cheese
1/2 cup margarine
1 cup powdered sugar
2 packages (4 oz) vanilla pudding
3 1/3 cup milk
12 oz cool whip
Directions:
Cream together cream cheese, margarine and powdered sugar. In separate bowl, mix pudding and milk, let set for 5 min until thick, add to cream cheese mixture. Then fold in cool whip. In 8 inch flower pot layer oreo cookie crumbs and pudding mixture 2-3 times, top with more crushed cookies. Refridgerate over night, add silk flower and garnish with gummy worms. Serve with trowel.
Cheesy Casserole
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
Elbow Macaroni
1 lb Ground Beef
Shredded Sharp cheddar cheese.
Brown ground beef and season to taste. In the meantime, boil noodles according to package directions. Rinse and drain noodles. Mix noodles, ground beef, tomato and mushroom soups together. Pour into 9 x 13 pan and top with shredded cheddar. Bake at 350 degrees for 15-20 minutes, or until cheese is melted.
1 Can Cream of Mushroom Soup
Elbow Macaroni
1 lb Ground Beef
Shredded Sharp cheddar cheese.
Brown ground beef and season to taste. In the meantime, boil noodles according to package directions. Rinse and drain noodles. Mix noodles, ground beef, tomato and mushroom soups together. Pour into 9 x 13 pan and top with shredded cheddar. Bake at 350 degrees for 15-20 minutes, or until cheese is melted.
Green Enchilada Sauce
Ingredients:
1 pound fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 teaspoon salt
1 teaspoon pepper
Directions:Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and puree tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds. Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
1 pound fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 teaspoon salt
1 teaspoon pepper
Directions:Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and puree tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds. Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
Buttermilk Pancakes
2 cups flour
1 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2 eggs, unbeaten
2 cups buttermilk (add 2 tbsp lemon juice to regular milk to make buttermilk)
1/4 cup melted butter
Sift dry ingredients together and add the eggs to just moisten the dry ingredients. Add buttermilk and butter. Stir. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased griddle, spreading batter with spoon. Turn pancakes as soon as browned and cook underside until browned. Makes about 12 - 8 inch pancakes.
1 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2 eggs, unbeaten
2 cups buttermilk (add 2 tbsp lemon juice to regular milk to make buttermilk)
1/4 cup melted butter
Sift dry ingredients together and add the eggs to just moisten the dry ingredients. Add buttermilk and butter. Stir. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased griddle, spreading batter with spoon. Turn pancakes as soon as browned and cook underside until browned. Makes about 12 - 8 inch pancakes.
Poppy Seed Chicken
4-6 chicken breasts boiled/cooked
2 cans of cream of chicken soup
1 16 oz container of sour cream
2 sleeves ritz crackers
3 Tbl butter
poppy seeds
Mix cooked chicken with soup and sour cream. Place in 9x13 pan. Then melt butter and smash ritz and mix together. Then put desired amount of poppyseeds on top. Bake 350 for 30 min or until bubbly. Serve over rice.
2 cans of cream of chicken soup
1 16 oz container of sour cream
2 sleeves ritz crackers
3 Tbl butter
poppy seeds
Mix cooked chicken with soup and sour cream. Place in 9x13 pan. Then melt butter and smash ritz and mix together. Then put desired amount of poppyseeds on top. Bake 350 for 30 min or until bubbly. Serve over rice.
New England Pot Roast
4-pound beef arm, blade, or cross rib pot roast
1–2 tsp salt
1 tsp pepper
1 jar (8 ounces) prepared horseradish (optional - adds nice savory taste, not overwhelming)
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
pot roast gravy (see below)
Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½ hours.Add potatoes, carrots, and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare pot roast gravy. Serve with beef and vegetables.3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to ¾ teaspoon.
Pot Roast Gravy
water
½ cup cold water
¼ cup all-purpose flour
Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
1–2 tsp salt
1 tsp pepper
1 jar (8 ounces) prepared horseradish (optional - adds nice savory taste, not overwhelming)
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
pot roast gravy (see below)
Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½ hours.Add potatoes, carrots, and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare pot roast gravy. Serve with beef and vegetables.3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to ¾ teaspoon.
Pot Roast Gravy
water
½ cup cold water
¼ cup all-purpose flour
Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Thursday, September 10, 2009
Grilled Cheese with a Twist
Ok, so I know most people probably know how to make a grilled cheese sandwich, but my picky eaters even eat this!
Ingredients:
2 slices of your fav bread
Cheese (experiment with different cheeses - our favorite combo is cheddar and jack)
Butter
Garlic Salt
Onion Salt
Tomato Sauce
Parmesan Cheese (optional)
Directions:
Butter one side of each piece of bread and put one slice in pan, butter side down. Top with cheese (the more, the merrier!). Top with second slice of bread, butter side up. Pan fry on medium heat for 1 minute. Flip and sprinkle garlic salt on top. Cook for another 1-2 minutes, checking the bottom. When cooked to desired doneness, flip one more time and sprinkle other side with onion salt. For an added dimension, we sometimes sprinkle with shredded parmesan and cook on both sides until cheese melts and sticks to bread.
Heat tomato sauce and season with salt and pepper if desired. Dip sandwiches in sauce. Easy and delicious!
Ingredients:
2 slices of your fav bread
Cheese (experiment with different cheeses - our favorite combo is cheddar and jack)
Butter
Garlic Salt
Onion Salt
Tomato Sauce
Parmesan Cheese (optional)
Directions:
Butter one side of each piece of bread and put one slice in pan, butter side down. Top with cheese (the more, the merrier!). Top with second slice of bread, butter side up. Pan fry on medium heat for 1 minute. Flip and sprinkle garlic salt on top. Cook for another 1-2 minutes, checking the bottom. When cooked to desired doneness, flip one more time and sprinkle other side with onion salt. For an added dimension, we sometimes sprinkle with shredded parmesan and cook on both sides until cheese melts and sticks to bread.
Heat tomato sauce and season with salt and pepper if desired. Dip sandwiches in sauce. Easy and delicious!
Easy Apple Crisp
INGREDIENTS:
10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F.
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 Tbsp flour, and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F for about 45 minutes.
10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F.
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 Tbsp flour, and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F for about 45 minutes.
Slow Cooker Chicken Zing
I tried a new recipe last night, with some alterations of my own, and it was a hit! Here's what I came up with:
Ingredients:
4 boneless/skinless chicken breasts
Seasoning to taste (I used seasoning salt, onion salt, garlic salt, and Mrs. Dash)
1 can cream of chicken soup
1 can cream of celery soup (I used mushroom, but cream of anything would probably work)
1 Tbsp minced garlic
1/4 - 1/2 cup salsa (I used salsa verde/green salsa)
Chopped Onion (optional)
1/2 cup sour cream
Directions:
Wash and trim chicken. Season to your liking. Put in crockpot. Dump additional ingredients over chicken, except for sour cream. Stir slighty to mix. Cook on high for 4-6 hours or on low for 6-8 hours. The longer it cooks, the more tender the chicken! Stir in sour cream right before serving. Serve over rice or egg noodles. Yum!
Ingredients:
4 boneless/skinless chicken breasts
Seasoning to taste (I used seasoning salt, onion salt, garlic salt, and Mrs. Dash)
1 can cream of chicken soup
1 can cream of celery soup (I used mushroom, but cream of anything would probably work)
1 Tbsp minced garlic
1/4 - 1/2 cup salsa (I used salsa verde/green salsa)
Chopped Onion (optional)
1/2 cup sour cream
Directions:
Wash and trim chicken. Season to your liking. Put in crockpot. Dump additional ingredients over chicken, except for sour cream. Stir slighty to mix. Cook on high for 4-6 hours or on low for 6-8 hours. The longer it cooks, the more tender the chicken! Stir in sour cream right before serving. Serve over rice or egg noodles. Yum!
Chow Chums Inception
Hello and welcome! Chances are if you've come across this blog, you are a frustrated cook, desperate to find a way to simplify your life in the kitchen! That's how this blog got started. I am a busy Mom, who actually enjoys cooking, just not always for my family. If I didn't have to ask myself the question -or- hear the question from my kids EVERY SINGLE DAY, "What's for dinner?", I might actually save myself some sanity!
Since I am just starting this on a whim, I am up for comments and suggestions! If you can think of any features/tools that would be helpful, please let me know.
For now, I am going to attempt to build a basic, user-friendly site to include recipes shared by YOU! I will also include a section for suggested reading/cookbooks. Eventually, I would also like to include articles, links, product suggestions, sample menus, etc.
If you are interested in submitting anything to the site, please e-mail your post to chowchums@gmail.com. Please include your information (and/or author information), so I can give credit where credit is due.
Here's to a future of simplified cooking and baking!
-CooKelli
Since I am just starting this on a whim, I am up for comments and suggestions! If you can think of any features/tools that would be helpful, please let me know.
For now, I am going to attempt to build a basic, user-friendly site to include recipes shared by YOU! I will also include a section for suggested reading/cookbooks. Eventually, I would also like to include articles, links, product suggestions, sample menus, etc.
If you are interested in submitting anything to the site, please e-mail your post to chowchums@gmail.com. Please include your information (and/or author information), so I can give credit where credit is due.
Here's to a future of simplified cooking and baking!
-CooKelli
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