November 23, 2009

Turtle Pudding

1 comments
Anyone who knows me .. knows I have the worst sweet-tooth ever! this is a easy treat to make in the crock pot when you are craving something gooy and good!

1 21.5 ounce package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
whipped cream or vanilla ice cream

Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting. In a large bowl, combine the brownie mix, water, oil and egg. Beat to mix well. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 quart souffle dish that fits in the 5 quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing. Place on the rack in the slow cooker. Cover and cook on the high heat setting for 4.5 hours. Remove the dish from the slow cooker, uncover and let cool for 30 minutes. Serve warm with whipped cream or ice cream.

Wild Rice Cheese Soup

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Another yummy soup for those chilly days

1 cup wild rice
4 cup water
4 teaspoons or 4 cubes chicken bouillon
2 cans cream of potato soup
4 tablespoons onion
2 pints half and half
9 slices bacon, cooked crisp
2 cups American cheese or Velveeta, shredded

Wash wild rice 3 times. Add to water and bouillon.

Bring to boil; simmer 40 minutes; drain.

Heat remaining ingredients in pan until cheese melts; add rice.

Leave in crockpot several hours to blend flavor. Can be served as soon as warmed through.

Mashed Potato Chicken Casserole

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A creamy heart-filled casserole perfect for the kids

2 cups cooked, cubed chicken
2 cans Cream of Chicken soup
1 10 oz. package frozen baby carrots
1 cup frozen peas
1 cup shredded cheddar cheese
4 cups prepared, instant mashed potatoes
Salt, pepper and parsley to taste

Preheat oven to 350.

In a large skillet, combine chicken and soup. Simmer over a low heat for 5 minutes. Add carrots, peas, parsley, salt and pepper. Heat thoroughly for 10 minutes, stirring frequently.

Spoon mixture into a 2 1/2 quart casserole dish. Evenly top with cheddar cheese and spoon mashed potatoes on top.

Bake for 30 minutes or until the top is bubbly and potatoes are lightly browned.

Peanut Chicken Ala Crock Pot

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8 boneless, skinless chicken thighs
1 cup chunky salsa
1/3 cup peanut butter
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons finely minced ginger root
1/2 cup chopped peanuts

In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on low for 8 to 9 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice.

Apple Chicken Stew

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The perfect blend of spices to keep you nice and warm on a chilly fall afternoon

4 medium potatoes, cubed
4 medium carrots, cut into 1/4 inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
salt to taste
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoons olive or vegetable oil
1 large tart apple, peeled and cubed
1 1/4 cups apple cider or juice
1 tablespoon cider vinegar
1 bay leaf
minced fresh parsley

In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover and cook on high for 4 to 5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Honey Mustard Meatballs

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These are a must try!

2 1/2 lbs. lean ground beef
1/3 C. soft biscuit crumbs
1 small can evaporated milk
1 envelope onion soup mix
1 egg
2 T. worcestershire
1/4 C. finely minced onion
1/4 C. ketchup

Mix all together and form into small balls, about 1 - 1 1/2". Bake on a cookie sheet at 350º until browned and fully cooked.

Meanwhile in a crock pot, put 24oz. apple jelly and 12oz. regular yellow mustard. Let it cook on high while the meatballs are cooking. When they're done, add them to the pot. Turn down the heat to low and let them simmer lid-off for 3-4 hours. The sauce will thicken.

These are addictive

Chicken Fajita Dip

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2 blocks cream cheese softened (16 oz total)
1 pkg taco seasoning
2 cups chopped Chicken Fajita meat (2 to 3)
1 bottle taco sauce
2 cups +/- shredded cheddar cheese
Chopped lettuce
Chopped/seeded tomatoes
Jalapeno slices
Black olive slices

Cream taco seasoning and cream cheese together. Spread in a 9 X 13 baking dish. Top with chicken. Cover chicken with coating of taco sauce (as much as you like). Cover with shredded cheese.

Place in 350° F. oven for about 20 minutes, until cheese is bubbly and mixture is warmed through. You garnish this warm dip with chopped lettuce, tomatoes, jalapenos, olives. Serve with tortilla chips.

November 21, 2009

Blue Cheese Walnut Dip

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4 ounces of softened cream cheese
1/4 cup of crumbled blue cheese
12 ounces of cottage cheese
2 tablespoons of chopped walnuts

Blend first three items together till really smooth. Stir in your nuts and serve with crackers or fresh fruit. Also great with pretzles.

Almond Delight Dip

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If you love almonds, you will love this dip!

2 (8 oz) cartoons of vanilla yogurt
1/ teaspoon of almond extract
2 tablespoons of chopped toasted almonds

Combine yogurt and almond extract. Chill at least one hour. Sprinkle with almonds right before serving and serve with your favorite fresh fruit of chocie. (we love it with apples)

Curry Dip

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A little spicy, but great when you have a craving for something different

1 cup of sour cream
1/2 teaspoon of curry powder
1/4 teaspoon of salt

Mix all items until smooth serve with chicken nuggets, chicken tenders or even cooked shrimp

Spicy Sausage Dip

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This one is one real good dip! :) my husband's personal favorite

1 pound of lean burger
1 pound of Spicy hot Jimmy Dean Sausage
1 pound of Mexican Velveeta Cheese, cubed
1 can of cream of chicken soup

Brown hambuger and sausage, drain. Add cheese and soup and heat until cheese is melted. Serve with fritos or tortilla chips

Sweet Fruit Dip

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1 (7oz) Jar of Marshmellow Cream
1 (8oz) Block of Cream Cheese
1 (8oz) Sour Cream
1 (14 oz) can of Sweetened Condensed milk

Combine all items and blend till smooth using a hand mixer. Chill one hour and serve with your favorite fresh fruit!

November 6, 2009

Zippy Beef Casserole

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This one is so easy to make and a kids favorite

Needed:
1 box of beef Rice-a-Roni
1 can of Nacho cheese soup plus a can of water
2 regular sized eggs
1 pound of ground beef, browned and drained

Combine all your ingredients. Place in a casserole pan. Cover loosely and bake for 30 minutes at 350 degrees; uncover and continue baking 10-15 mins till nice and bubbly.

Chicken Meat Balls

2 comments
This is a great way to use left over chicken or turkey to create a unique new meal. My kids love the meatball form and I love how easy and good they are

Needed:

Left over Chicken or Turkey
1 egg slightly beaten
2/3 cup of corn bread stuffing mix
2 tablespoons of sour cream

Place your left over chicken/turkey in the blender and blend meat till you get a nice ground meat texture. You need a pound of meat for your meatballs.

Combine your newly ground meat, egg and stuffing mix in a large bowl. Shape into 16 meatballs.. (you may have more if making smaller balls). Lightly coat a skillet with butter or cooking spray and brown your meat balls. Reduce heat to low and add 1/4 cup of water. Cover and simmer for 15 mins. Stir in a little cooking liquid into the sour cream then stir back into the skillet. Gently heat to serving temperature. You can add 2 to 4 more tablespoons of water if needed. Serve with noodles or mashed potatoes for a tasty dinner

November 4, 2009

Southwest Potato Skillet

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Easy , simple and oh so tasty.. we often make this simple skillet for potlucks and it is always a huge hit

Needed:
1/2 pound of buger
1 small onion chopped
3 cups of frozen O'Brien potatoes, thawed
1 cup of your favorite brand of salsa

Brown your meat with your onion in a large skillet. Pour off any drippings. Stir in your potatoes and cook over medium high heat for 5 mins stiring occasionally to prevent sticking. Stir in your salsa and continue to cook until cooked through.

Orange Steaks

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This one is a hit with my husband who is a huge steak lover.

NEEDED:
4 beef tenderloin steaks or flank steaks
1/2 cup of orange marmalade
4 teaspoons of cider vinegar
1/2 teaspoon of ground ginger

TO MAKE:
Combine the marmalade, vinegar and ginger. Place steaks on rack in broiler pan and brush top of your steaks half the marmalade mixture you created. Broil 3 inches from head for 10-15 mins turning once. Brush with the remaining maralade after turning the first time.

Mandarian Chicken Breasts

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This one a great chicken for kids who love things sweet and juciey! Great way to get some fruit into them too

NEEDED
4 Chicken Breasts boneless and skinless
1 envelope of onion soup mix
1 8 ounce can of pineapple chunks undrainned
1 11 ounce can of mandarian oranges undrained

TO MAKE
On a stove top over low heat brown the chicken breasts in a non-stick skillet. Combine the onion soup, pineapple and oranges. Pour the mixture over your chicken breasts and simmer for 30 to 40 mins until chicken is cooked through. Serve over noodles or rice.

October 29, 2009

Quick Tuna Casserole

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I am not a fan of Tuna.. but my kids and husband love it and this is a quick and easy casserole to make on busy afternoons

1 can of tuna, drainned
1 package of frozen chopped broccoli thawed and drained
1 can of cream of mushroom soup
3 cups of rice krispies
1 can of chicken noodle soup

Mix all the items in a casserole pan and bake at 350 for 30 mins or until golden brown and cooked through

California Dip

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Perfect dip for fresh veggies

2 cups of cottage cheese
1 tablespoon of lemon juice
2 tablespoons of skim milk
1 envelope onion soup mix

Mix the cottage cheese and lemon juice in the blender till smooth. Add skim milk. Place into a bowl and stir in the onion soup mix. Chill and serve with your favorite fresh veggies!

Malted Milk Pie

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mmmm...this is one of my favorite easy to make frozen treats

1 pint of french vanilla ice cream, softened
1 1/2 cups of malted milk balls crushed
8 ounces of cool whip
1/3 cup of marshmellow topping
1 Graham cracker pie crust

Combine your ice cream with your 1/2 cup of milk balls. Spread the mixture into your pie crust. Freeze until firm.

Meanwhile blend your marshmellow topping with 3/4 cups of the milk balls. Fold into your cool whip and spread over the frozen ice cream layer. Freeze for several hours. Right before serving top with remaining 1/4 cups of crushed milk balls.

October 28, 2009

Drop Candy

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Easy simple and ohhh so gooy and good

1 (12 ounce package) of chocolate chips
1 (12 ounce package) of butterscotch chips
2 tablespoons of peanut butter (creamy works best)
2 cups of chopped pecans

To Make:
Melt your chips in a double boiler and add peanut butter. Stir well. Add your pecans. Drop by the teaspoon onto wax paper. Allow to chill and make them gone!

Chocolate Chip Candy

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I have a sweet tooth.. a really bad sweet tooth! So when it comes to easy candy to make.. this one is on the list!

1 (18 ounce package) of chocolate chips
1 cup chopped nuts (choose your favorite, I LOVE lightly salted cashews)
1 1/2 teaspoon of vanilla
1 (14 ounce) can of sweetened condensed milk

To Make:
Mix chips over low heat with your sweetened condensed milk. Remove from heat and stir in the nuts and vanilla. Spread the mixture over a wax paper lined 8x8 inch cookie sheet. Chill for 2 hours or until firm and then break into chunks or cut into squares.

October 23, 2009

Butter Cake

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Simple but fluffy and tasty cake!

Needed:
1 cup of butter, softened
2 cups of all purpose flour
1 cup of sugar
1 regular sized egg slightly beaten

Mix items and place dough in a greased and floured round cake pan. Bake at 375 for 30 mins or until cooked and fork comes out clean. Serve warm with your favorite fresh fruit topping

7-up biscuits

1 comments
This is one of my grandmothers recipes. She makes these simple biscuits to go along with almost everything. They are easy to make and only take a few simple items to create and best of all they bake up real nice.



Needed:

1/4 cup of 7-up (sprite will work too)

1/4 cup of buttermilk

2 cups of biscuit mix

2 tablespoons of melted butter



Mix the first three ingredients together in a bowl and knead until smooth and elastic. Place on a well floured board and spread dough gently until 1 inch thick. Cut into biscuits and place onto a well greased cookie sheet. Brush the tops of the biscuits with your melted butter. Bake 20 mins at 450 degrees and cool slightly before serving!

October 22, 2009

Honey Mustard Chicken

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My husband loves this chicken and it always stays so moist and juciey.. just the way I like it!

Needed:
1/2 cup of Miracle Whip (sorry real mayo just isn't the same in this recipe!)
2 tablespoons of dijon mustard
1 tablespoon of honey
4 skinless and boneless chicken breasts

Combine the honey, miracle whip and mustard in a bowl and blend well. Brush your chicken with HALF the mixture and broil in your oven for 8 to 10 mins per side. After turning chicken, baste with the rest of the mixture.

Sesame Rice

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4 cups of cooked white rice
1/4 cups of green onions chopped fine
2 tablespoons of sesame seeds
1/4 cup of soy sauce

While rice is still hot combine all items and place into a serving dish. Stir well before serving!

Apple Coleslaw

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This is perfect for summer picnics or just plain anytime!

2 cups of shredded cabbage
2 medium sized apples, cored and diced into small bite size pieces
1 can of crushed pineapple drainned
3/4 cups of mayo

Combine above ingredients, cover and place in your fridge 1 hour or more before serving for dinner!

October 21, 2009

Twist Sticks

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This recipe is great to serve with baked chicken or even steaks on the grill! It is one of my son's favorite side dishes

Needed:
1/2 cup of sour cream
1/2 package of ranch salad dressing powder
1 can of crescent rolls

In a large bowl, mix your sour cream and ranch mix. Spread out crescent rolls into one large long piece of dough. Press the seams of the dough together. Spread your sour cream and ranch mixture onto the dough evenly. Cut the dough into 1 inch strips and twist each strip loosely. Bake on an ungreased cookie sheet for 12 to 15 mins till golden brown.

Beer Bread and Smokey Cheese Spread

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Beer Bread:

Needed:
3 cups of self-rising flour
3 tablespoons of sugar
1 can of beer (12 ounces)

Combine the items in a large bowl and stir till their is not any lumps. Pour into a well greased bread loaf pan. Bake in your oven on 350 for 45 mins or until the bread is golden brown.



Smokey Cheese Spread

Needed:
8 ounces of softened cream cheese
8 ounces of shredded cheddar cheese (the sharper the better!)
4 bacon strips cooked and crumbled or bacon bits
1 tablespoon of worcetershire sauce

Combine your cheese and cream cheese together in a bowl until well blended. Add the remaining items and blend well. Chill for at least a half an hour. Serve with beer bread or your favorite party crackers

October 20, 2009

Deep Dish Alfredo Pizza

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My family loves pizza and well.. I love alfredo.. so when I stubbled across this recipe.. it quickly became a crowd favorite in our household! My son who is sometimes a picky eatter goobled down two huge helpings!


PIZZA DOUGH
1 cup warm water (105 to 115 degrees)
1/4 cup vegetable oil
1 (.25 ounce) envelope active dry yeast
2 cups all-purpose flour

ALFREDO:
1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
Add chicken, tomatoes or your other favorite toppings


TO Make:
In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size.

Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy.

Preheat oven to 450 degrees F

In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese and your favorite toppings

Bake 35 minutes in the preheated oven, until crust is lightly browned.

Quick Crescent Taco Pie

0 comments
This is a hit in our house! My children love tacos and when I do not have the shells.. this is always a hit!

NeededL
1 package taco seasoning mix
1 pound ground beef
water according to taco seasoning package
1/3 cup black olives, pitted and sliced (optional)
1 can of stewed tomatoes drainned
1 (8 ounce) package refrigerated crescent rolls
2 cups crushed tortilla chips
1 cup sour cream
1 cup shredded Cheddar cheese


To Make:

In a large fry pan, brown the ground meat. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

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2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
1/2 (15 ounce) container ricotta cheese
2/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon



To Make:
Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.

Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Chocolate Peanut Pretzel Bars

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Do you crave the combination of crunchy, sweet and salty? Then these cookie bars, topped with semi-sweet morsels, broken pretzels and honey roasted peanuts are your dream-come-true. Quick and easy too; this recipe contains only four easily found ingredients!!!!



2 1/2 cups Chocolate Chip Cookie Dough, divided
1 1/2 cups Semi-Sweet Chocolate Chips, divided
1 cup mini pretzels, broken into 1/2-inch pieces
1 cup honey-roasted peanuts



DIRECTIONS
Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Place 2 cups dough in prepared pan. Using fingertips, pat dough gently to cover bottom.
Sprinkle 1 cup chocolate chips, pretzel pieces and peanuts over dough. Drop 1-inch pieces of remaining 1/2 cup cookie dough over peanuts. Sprinkle with remaining 1/2 cup of chips and gently press down.

Bake for 23 to 27 minutes or until browned around edge. Cool completely in pan on wire rack. Cut into bars.

October 19, 2009

Cheesy Salsa Chicken & Rice

1 comments
This is another family favorite! My kids love the cheesey mixture on their chicken and mommy loves how easy it is!

Needed:
4 small boneless skinless chicken breast halves (1 lb.)
1-3/4 cups water
2 cups instant brown rice or white rice, uncooked
1/4 lb. (4 oz.) Pasteurized Prepared Cheese Product (Velvetta) , cut into 1/2-inch cubes
1/4 cup Chunky Salsa

TO Make:
HEAT large nonstick skillet sprayed with cooking spray or use a few drops of oil on medium-high heat. Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.

ADD water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 5 min. or until chicken is cooked through (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.

MEANWHILE, combine VELVEETA cheese and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Serve over the chicken and rice.

Cheesey Shell Skillet

0 comments
My kids love mac and cheese and I love how easy this skillet is to make and how quickly it gets my kids to eat all of their dinner!

Needed:
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (12 oz.) Shells & Cheese Dinner
1 cup milk
1 cup water
1 cup broccoli florets or Califlower

TO Make

COOK chicken in large skillet with a tad of oil on medium-high heat 5 min. or until cooked through, stirring occasionally.

ADD Shells, milk and water; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 min. Add broccoli or califlower ; stir. Cook, covered, 5 min. Remove from heat.
STIR in cheese Sauce. .. and then watch your kids gooble it down as fast as you can serve it out!

Southwest Taco Soup!

0 comments
This soup is one of our newest favorites! It is almost like a Chili, nice and thick and spicy.. but also so creamy and cheesey! It was a hit with my son who ate two huge heaping bowls!


Needed:
1 can of black beans (DO NOT DRAIN!)
2 cans of diced or stewed tomatoes (DO NOT DRAIN)
1 can of corn (do not drain)
1 can kidney beans (do not drain)
1 and a half lbs of Velveeta Mexican Mild Or Velveeta Pepper Jack (or store bought kind)
1 lb of ground beef or chicken

TOPPING:
Crushed corn chips and a dab of sour cream

To Make:

Brown your meat till fully cooked

Then in a large soup pot, mix all your items and bring to a boil. As soon as you get it boiling turn the heat down to med. and stir often to prevent sticking and burning. Let simmer for a good hour to let flavors blend together and serve with a dab of sour cream and a handful of crushed corn chips!

October 1, 2009

Easy Pizza Crust

0 comments
My family loves Pizza.. but they love home-made pizza even more!
I got this easy pizza crust recipe off of our daily lifex4
and my family just loves it.. and I could not get over how easy it was to make!


1 pkg yeast
1 cup warm water
1 teaspoon salt
1 tablespoon sugar
3 tablespoons oil
3 cups flour

Mix these together, press on pizza pan, I use pampered chef baking stones, and pre bake the crust about 5-8 minutes at 400 degrees. The put the rest of your ingredients on the crust and bake until pizza is done.

I like that you don't have to wait for this crust to rise. It's not a thin crust, and usually I have a bit more than the round stone needs, but fits the rectangular one great. Good luck and hope you enjoy this easy recipe.

September 30, 2009

Coconut Chicken

0 comments
This recipie I got from a close friend... I love the sweetness of the chicken.. it is to die for good

1/2 cup of coconut millk
1/2 cup of water
4 large chicken breasts
1/2 cup of brown sugar
2 table spoons of soy sauce
1/8 teaspoon of ground cloves
2 garlic cloves minced

Grease your crockpot well. Pour in the water and coconut milk. Add the rest of the items and cook on low 5 to 6 hours till chicken is fully cooked. Serve over rice.

Mom In Laws Chicken Wings

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5lbs of Chicken Wings or Drummies
28 oz jar of Spaghetti Sauce (the runny stuff works best)
1 Table Spoon of Worcestersauce
1 Table Spoon of Molasses
1 Table Spoon of Mustard
1 TEA spoon of Salt
1/2 Teaspoon of Pepper

Place wings or drummies into your crock pot. Combine the rest of the items in a large bowl. Stir till combined and pour over your meat.. making sure everything is well coated. Cover your crock pot and cook on high for 3 to 4 hours till chicken is cooked and no longer pink!

Baked Potato Casserole

0 comments
Yes, I got potatos on my brain tonight.. maybe because we are having a baked potato bar for dinner?? *L* who knows... but potatoes have to be one of my all time favorite veggies to cook with because there are so many wonderful ways to cook them!

This recipe is one of my husband's all time favorites. The kiddos just gobble it right up too!


5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sauteed in bacon grease)
salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325° F

Cheese Burger Chowder

0 comments
Here is one of my family's all time favorite soups. Perfect for chilly fall days like today! it is so creamy and just plain amazing!

1/2 pound hamburger meat
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped finely
Salt and pepper to taste
Dried basil and parsley to taste
4 cups chicken broth
4 cups diced potatoes or a bag of frozen hashbrowns
4 tablespoons butter
1/4 cup flour
1 1/2 cup milk
2 cups grated cheddar cheese
1/2 cup sour cream

Preparation

1. Brown the hamburger on medium to medium-high heat.
2. Drain the ground beef, but retain a bit of the fat to sautee the vegetables.
3. Add onion, carrot and celery to the soup pot. Add salt, sautee on medium low heat until onions are soft.
4. Add basil, parsley and pepper, and cook for a minute or two more, and add the broth and potatoes.
5. Return the beef to the soup pot, and bring to a boil. Reduce heat and simmer while you make the cheese sauce.
6. While the soup is simmering, melt the butter in a medium sized sauce pan.
7. Add the flour to the butter a small amount at a time, being sure to stir it in completely before adding more.
8. After all the flour has been added, cook the mixture for a minute or two. This will remove the raw flour taste.
9. Remove the flour/butter mixture from the heat. Add milk a bit at a time, making sure to stir completely to remove lumps.
10. Once the milk is added and the mixture is smooth, return it to the heat. Once it is hot, you can start adding the shredded cheese a bit at a time, making sure it gets melted in before adding more.
11. Add a cup or so of the broth the cheese sauce to help thin it, and to raise the temperature.
12. Add the cheese sauce and the sour cream to the soup.

Notes If you want to turn this cheeseburger soup recipe into a bacon cheeseburger soup recipe, then cook up some crispy bacon and sprinkle it into the soup just before serving.

Also, if you really miss the bun, try serving the soup with some toasted sourdough bread. Great for dipping into the soup!

Baked Potato Soup

0 comments
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream



Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

you can use the REAL bacon pieces that are in little bags from the store. if not then cooking your own is great too! LOVE THIS!!

WARNING! temper your sour cream before you add it. meaning put some of the hot soup 1/2-1cup into your sour cream. mix well then add it back into your soup. if you don't temper the sour cream it will curdle.. trust me, i've made this mistake about 3 times!!! i wouldnt suggest adding the sour creaming will its doing a rolling boil either.

September 29, 2009

Best Ever Roasted Pumpkin Seeds

1 comments
One of the best things about Halloween when I was a kid was the pumpkin seeds baking while we were finishing up the details on the carving....Now I make them for my own kids and they are a huge hit! The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for.


2 cups pumpkin seeds
1 teaspoon worcestershire sauce
1 1/2 tablespoons melted butter
1 1/4 teaspoons salt

Preheat oven to 250 degrees.

Thoroughly rinse seeds and pick out stray bits of pumpkin. Rinse off the pumpkin seeds to get off any extra pumpkin goo...Pour seeds on a cookie sheet, preferably one with sides. Combine Worcestershire sauce and melted butter.
Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly. Evenly sprinkle salt over seeds.

Bake for two hours, stirring every half hour.

Let cool and enjoy!

Store in airtight container...

September 28, 2009

Ranchy Mix

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Needed:


1 Box of Crispix

1 Box of Cheese Nips (or other small cheese crackers like them)

1 Bag of Pretzle Sticks

1 Package of Ranch Seasoning

1 Bottle of Popcorn Oil Butter (I use Orville Redenbacher)

BIG Gallon Sized Zip Lock Baggies

In a LARGE bowl, mix all the items except the Popcorn Oil and Ranch Seasoning. Slowly drip a little popcorn oil over the mixture of Crispix, crackers and pretzles.. toss to coat evenly. You want not too much oil because then it will be soggy.. just a little will do. Next add the ranch seasoning and toss till everything is coated well. If it does not seem to be sticking good.. add a tiny bit more oil.
Place in Gallon sized zip lock baggies for safe keeping.

September 11, 2009

Crock Pot Lasagna

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1 lb ground beef or ground turkey
1 large onion, finely diced
2 garlic cloves, minced (or 2 tsp pre-purchased garlic)
1 lb jar tomato spaghetti sauce - choose your favorite flavor
12 oz no boil lasagna noodles
1lb mozzarella cheese - grated/shredded
1lb ricotta cheese
2 oz parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper


1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.


Notes
Serves 4-6 While not critical the layers should be - meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese To assist with cutting the lasagna sheets - use a plate the same size as the crock pot & cut around using a knife.

Crock Pot Mac & Cheese

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Stephanie, the Crockpot Lady, had this posted on her blog. You do read her blog, don't you?

1/2 pound macaroni or hearty pasta
4 cups of milk
1 egg
4 cups cheese
1/2 t kosher salt
1/2 t black pepper
1 T dried mustard



The Directions. Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.It will be very liquidy.Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on
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Ingredients

1 stick of butter
1/2 cup flour
4-5 chicken breasts (cooked and cut up)
1-14oz can chicken broth
1 cup shredded cheddar cheese
salt and pepper to taste
milk *optional*
1 can biscuits (I like to use Pillsbury Grands)



Place cooked and cut chicken in a greased 9x13 pan.

Simmer butter, salt, pepper, and broth in sauce pan. When melted and hot, add flour and whisk until smooth.If your sauce is a little too thick, you can thin it down with a little milk or broth.

Pour sauce over chicken. Sprinkle with cheddar cheese.

Top mixture with biscuits. Bake according to directions on biscuits.

Mom's Creamy Mac and Cheese

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Why buy the powdered version of Mac and cheese when creating it yourself is so easy and tastes so much better.

3 cups macaroni
2 Tbs butter
2 Tbs flour
salt and pepper
2 cups milk
2 cups shredded cheese (I usually use 1 c cubed Velveeta and 1 c shredded cheddar)

Cook macaroni according to package directions.When you drop the macaroni to cook, it's time to start the cheese sauce so that the two are done approximately the same time.
Melt butter in small saucepan over medium heat. Do not allow butter to brown. Stir in flour until it forms a paste. Cook and stir for one minute.
Add milk to saucepan, stir to remove lumps, increase heat to medium high heat. Add salt and pepper to taste.
Stir often (almost continuously, but not quite) until sauce begins to thicken. Add cheese and continue stirring until all the cheese has melted.
Hopefully by this point, your macaroni is cooked. Drain macaroni and return to pot. Pour cheese sauce over macaroni and stir gently to combine.

Key Lime Cookies

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1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Key lime juice
1/2 cup confectioners' sugar for decoration


Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Chill dough for 1/2 hour. The dough is sticky. I use a cookie scoop to get nice size balls or just plop on sheet.
Bake 10-12 minutes in the preheated oven or until set. Let set on sheet for 5 minutes then remove to cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Chocolate-Marshmallow Sandwiches

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Chocolate - Marshmallow Sandwich, from the Family Circle- February 2009 issue.....

2/3 cup semisweet chocolate chips
4 Tblsp marshmallow creme (such as Fluff)
8 slices white bread
2 Tblsp unsalted butter, melted


In a glass bowl, microwave chips on 50% power for 1 minutes; stir until completely melted and smooth. Let cool slightly.
On one piece of bread, spread 1 tablespoon chocolate. On another slice of bread, spread 1 tablespoon marshmallow creme. Join slices and brush top with a little of the melted butter. Repeat with remaining slices of bread.
Heat a medium - size nonstick skillet over medium heat. Place sandwich, butter-side down, in pan and brush top with butter.

Cook for about 2 minutes, or until golden brown. Flip and cook an additional 2 minutes. Remove from skillet and serve immediately. Repeat with remaining sandwiches.

Baked Crab Rangoons

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My kids LOVE chinese food.. I mean LOVE it! And their all time favorite has to be the crab rangoons.. they could eat them by the dozen. But then again who can resist the gooy cream cheese filling dripping out of one of these little buggers? And this recipe creates them almost as good as the real thing! maybe even better?

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Light Mayo
12 won ton wrappers


HEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayonnaise.

SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped greenonions, if desired.

Cream Cheese Chicken

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I orginally got this recipe from the Crockpot Lady , but changed a few things for my family. I really love how the chicken comes out so tender and all the flavors mix together so well. It is really good!

NEEDED:
4 FROZEN Boneless Skinless Chicken Breasts
1 can cream of chicken soup
1 can of chicken broth
1 packet of Italian dressing seasoning
1 8 oz package cream cheese
1 Table Spoon of Garlic Salt

To Cook

Add all the ingredents to your crock pot except the cream cheese. Cook on low for 6 hours. Gently tear apart the chicken into small chunks using two large forks or a fork and knife. Add the cream cheese and turn your crock pot onto high for another 30 mins till your cream cheese is melted. Stir all together .. and serve over pasta or rice.

September 9, 2009

Poppy Seed Chicken Pasta Salad

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This one is a favorite in our house for warm days! The kids love it and it is always refreshing and makes a huge batch so there is always left overs!

Needed:
1 Box of Curly or Elbow Noddles
1 Large Bunch of Fresh Seedless Grapes (Green or Red)
3 Granny Smith Apples cut into very tiny chunks
2 Stocks of Celery chopped small
slivered almonds (unsalted)
1 jar of Poppy Seed Dressing (I use Marzetti dressing)
4 Large Chicken Breasts Cooked and diced up (you can use left overs from the night before too.. or even left over turkey)


Boil your noodles till they are done. (i tend to like mine a little more firm).
In a large bowl, mix all your items except the apples and dressing. Gently toss in the dressing stiring the salad gently making sure to coat everything evenly. Add dressing till everything is coated well. (you may have dressing left and that is ok!). Place in your fridge and chill till dinner. Add apple slices right before dinner to prevent apple from browning. Serve chilled.

September 8, 2009

Creamy Chicken Noddle Casserole

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This is one of my kids favorite casseroles. It always is a hit in our home and a great way to get extra veggies into my kids!

NEEDED
Full box or 1/2 box of noodles (egg, elbow or shell) cooked and drained! (depends on how much you wanta make)
Cut up carrots (I used a half of a bag of baby carrots)
One can of peas
One can of corn
One or Two cans cream of chicken
Three or Four Large Chicken Breasts cooked and cut into chunks

To Make
Drain all your veggies, Mix all together and place in a large cassarole dish Bake on 350 for about 15 to 20 mins till nice and hot! YUM!

Add-ins
You can add as many veggies as you wish, or use a different type of meat! I like to throw in extra veggies, because when mixed with a casserole I found that kids eat more veggies then they would alone! I have added stewed tomotaos and fresh spinich in the past.. both mix well and taste awesome! sometimes we even shred some cheese for over the top.

Easy Cheesey Scalloped Potatoes and Ham

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This is my father's recipe. He use to make this about once a month when I was a kid and it has quickly became one of my family's favorites now that I am grown up.

NEEDED:
One Package of Cottage Fries, waffle or French Fries Crinkle Cut
2 cans of cheddar cheese soup by campbels
1 Cup Flour
1 Cup Milk
Left over ham, or ham cut into chunks
One Cake Pan or Cassarole Pan

TO MAKE!
In a sauce pan, mix one cup milk with your two cans of soup. Stir under mediuam heat until boiling. Add in the flour, stiring... mixture should be a little thick. Add a little more milk till most of the lumps in the flour are gone.. you want some, but not many...stir till pretty smooth. Layer your fries on the bottom of the cassarole pan.. top with chunks of ham and then pour your warm mixture over the top Cook in your oven on 350 for a good hour to a hour and a half till the fries turn golden brown and crisp to your liking! YUM!

Blueberry Crepes

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Crepes:
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter

Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon

Topping: One can of Blueberries (or other fruit_

To make crepes, wisk eggs till smooth. wisk in milk and flour. Add salt. Wisk till smooth. Add melted butter and wisk till well mixed. Refrigerate for 1/2 hour before frying crepes.

To fry, lightly butter a 8 inch crepe pan. (or a small skillet) Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.

To make filling, whip softened cream cheese, sugar, lemon and zest till smooth.

To make finished crepes, spread some of the cheese mixture on each crepe and roll up. Place crepes into an oven proof dish that has been sprayed with Pam. Bake at 350 degrees for 15 minutes.

To serve, place two or three crepes on a plate and top with blueberry sauce, slivered with almonds and 10X sugar. Crepes are also very good when served with fresh peaches or fresh strawberries. Makes 14 to 16 crepes.

French Toast Strata

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I love french toast... of all sorts, but this recipe is one of my all time favorites. It always comes out fluffy and sooo good! It makes my tummy dance!

Needed:
4 ounces of day old French or Itailian Bread, cut into cubes
1/2 cup raisins
1 package (3 ounces) of cream cheese, cut into small cubes
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 table spoons sugar
1 teaspoon ground cinnamon

To make: Spray cake pan with non-stick cooking spray Place bread cubes all over pan. Layer in cream cheese and raisins.
Beat eggs in a bowl with electric mixture at med. speed till blended well. Add milk, syrup and vanilla. mix Well.. Add to bread mixture in pan.

Keep in Fridge overnight

Next morning.. preheat oven to 350. Combine sugar and cinnamon in a bowl.. sprinkle over bread mixture in pan. Bake 40 to 45 mins till golden brown and when poked with a fork it comes out clean! Serve with powered sugar on top.. or more maple syrup! mmm good!

Wild Rice Hot Dish

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I got this recipe from my grandmother. She use to make it a lot when I was a young kid to pass at potlucks it has always been one of my all time favorites.

Needed:
2 cups of wild rice, uncooked
1/2 cups of slivered almonds (not salted)
1/2 cup chopped onion (you can leave this out if you do not care for onion)
1/2 cup chopped celery
2 cups of cut up chicken (thawed)
6 cups of chicken broth
1/4 tsp. salt
1/4 tsp. garlic powder
1 table spoon of parsley

AFTER cooked:
Add one/two Granny Smith Apples, finally cut up into pieces

To Make:
Wash and drain rice and combine all the items but the apple into your crock pot. Mix well..cover and cook on low heat 4-6 hours till rice is fully finished. DO NOT remove lid till rice is finished cooking at least 4 hours.. your rice will not turn out then!

After hot dish is done, add sliced apple pieces and toss well.. and serve warm!

Taco Soup!

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I can be lazy sometimes, there is no way around it. I like things that are quick and easy and nothing is easier then bringing out the crock pot and allowing the crock pot to do all the work for you! Just mix a few simple items together and forget about it for the rest of the day till it is time to eat a nice hot and healthly meal!

My family gets sick and tired of the same old thing every night and we are always looking to try something new and exciting. I stubbled across a recipe for taco soup in one of my grandmothers old cookbooks and I changed a few things to fit our family's unique tastes and adapted it to be cooked in the crock pot.. and tata... this recpie was created!

NEEDED:
1 lb of ground hambuger
1/2 cup onion
5 large tomatoes (or two cans of stewed tomatoes)
1 can of kidney beans with jucie
1 can of black beans with jucie
1 can of corn with jucie
8 oz can of tomato sauce
1 package of dry taco seasoning
1-2 cups water
salt to taste
pepper to taste

Optional Toppings:
1 cup grated cheddar cheese
a spoon full of sour cream!
Crushed tortilla chips or fritos


To Make:
Brown hambuger and onions in your skillet. Drain off ...
Combine all the ingredients in your crock pot.
Cook on low for 4-6 hours. Checking after 3 hours (you may need to add a little more water, depending on how thick it is getting)
Ladle into bowls and top with your chocie of toppings!

September 7, 2009

Egg Bake

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If you are like me, your always in a rush in the morning. This is a great way to give your family the most important meal of the day (breakfest) without the morning rush.. as it is prepared the night before! Of course.. this recipe doesn't just have to be eatten at breakfest time.. it is a hit any time of day you decide to serve it!

NEEDED:
1 meat (fried hamberguer, ham chunks, sasage, bacon)
A Dozen Eggs (12)
1 cup milk
8 oz cheddar cheese shredded
8 oz mozzarella cheese shredded
1 bag frozen southren hashbrowns (2-3 lbs)
4 pieces of bread with crusts cut off
Salad and pepper to taste
2 table spoons butter

TO MAKE: :
Butter your casserole dish well. Layer the bottom with the hashbrowns. Then tear up your bread into tiny little chunks. Next, mix your dozen eggs and milk in a large bowl. Beat till smooth. Pour over the hashbrown/bread mixture. Top with meat of your chocie and then place cheeses on top. Place in your fridge overnight.

Next morning, bake on 375 for a half an hour to an hour or until eggs are no longer runny and set.

Cut into squares and serve. Can top with your favorite toppings. My family likes to top it with salsa and sour cream or Ketchup

Chicken Chili

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Nothing beats a huge bowl of chili on a cold winter's day and my husband is the biggest chili fan! I was sick of the classic chili over and over again, so I created this chili myself using chicken instead of burger to spice things up! I find it has just the right kick of spice for our family!

NEEDED:
4 breasts cooked and diced
1 can chicken broth (used to cook the chicken boobs)

1 can chili beans
1 can navy beans
1 can black beans
10 oz can of enchilada sauce
2 cans mexican style stewed tomatos (with chilis in it)
1 1/2 cups grated monterey jack or coby jack cheese
2 cups salsa (can add more if you like yours spicy!)
Chili Powder to taste (more if you like it spicy, less if not)

TO make:
Place all items in a giant pot on your stove. Simmer on med heat for about two hours stiring every so often to prevent sticking. Serve with corn bread or bread sticks. Also great with tortilla chips..or Fritos.. topped with a bit of left over grated cheese and sour cream! mmm good!

Mother-in-Law's Hamburger Soup

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My husband comes from a large family. It was him and three brothers growing up along with his older sister. His family was pretty poor and they lived off of mostly food donations and scraps they could find here and there. My mother-in-law created this hearty soup using canned veggies she got from the food pantries.. and it makes enough for a large crowd and fills your stomach up.

NEEDED:

2 cans peas
2 cans corn
2 cans green beans
2 cans tomato soup
2 cans stewed tomatos
4 large potatos (peeled and chopped into chunks)
1/2 small bag of baby carrots (chopped into chunks)
1 pound of hamburger (browned and drained..I like to cook mine with a bit of onion)

To make:
boil potatos and carrots in a large pot till tender.. then drain
Pour all items in a large pot.. DO NOT DRAIN VEGGIES!! .. pour in juice and all.. into pot.. stir.. boil till hot.. and serve! YUM! perfect for those cold winter days!

Grandma's Old Country Kniffles (Dumpling)

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My great-grandmother was from Germany and as a child her and my grandmother use to make these amazing little dumplings they called Kniffles. Grandma would make them plain with just butter or she would add them to soups. My favorite is when she would make a huge batch along with her famous chicken gravy!

Now that I am older, I make these for my own kids and my kids love them almost as much as I do!


Needed:

4 eggs--beaten
1/4 cup milk
Flour
1/4 tsp. salt

To make
In a large bowl mix the eggs, milk, and salt. Add enuf flour inside and out so its not too stiff, but then again not too sticky too. You want the dough to be kinda stiff and kinda sticky! Boil some salt water in a LARGE Pot Cut the dough using a knife into small chunks and place into the boiling water. The knifflies will float when done. Test the biggest one you can find to see if it is done. If still doughy in the middle boil a little bit longer.

NOTE:
The Kniffles (Dumplings) taste good plain with butter on them or dripped in gravy! They also are perfect for soups such as tomatto or chicken noodle! or even veggie! My grandma serves them with beef tips dripped over them. They can be used for almost anything you would use noddles with! YUM! one of my all time favorites!

September 6, 2009

Chicken Frito Casserole

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Want something different for that potluck that will leave all your friends and neighbors raving about it for weeks? You have to try this simple yet very amazing casserole! It will make your taste buds dance! It has been in my family for years and is always a huge hit.

NEEDED

1 Jar of Salsa
1 Large bag of Fritos
4 Chicken Breasts cooked and cut into chunks
2 cans of cream of chicken soup
1 8 oz container of sour cream
1 large cube of montary cheader cheese or coby jack shreaded OR a bag of already shreaded...

First: Mix, your two cans of cream of chicken soup with your sour cream in a large bowl. Add the chicken. Mix well coating all the chicken. Add salsa to taste... some like it spicy others don't...
Then, in a large cassarole pan.. layer, fritos and your sauce mixture (with the chicken chunks). Then on top place more fritos and cheese. Cook on 350 for a good hour to a hour and a half. Till fritos turn a little golden brown and cheese is bubblely! YUM! :) Add more salsa if you wish..

Our Family's Favorite!!

Very Berry Good Cobbler

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This is a special treat that the whole family will enjoy! A nice twist on the classic cobbler that will leave you wanting more!

NEEDED:
1 can of sliced peaches (drain the jucie)
2 cans of Apple Pie Filling
1 Bag of frozen mixed berries (strawberries, blueberries, raspberries)
1/3 cup WHITE sugar
2 table spoons cinnimon
2 rolls of sugar cookie dough (store bought)


In a large bowl, mix all the fruit together with the sugar and cinnimon.

Next, in a small cake pan.. take a roll of sugar cookie dough and crumble it into tiny chunks covering the bottom of the pan thickly.. (crumbs should be small).

Pour fruit mixture over the top of the crumbled cookie dough

Take the other roll of cookie dough and crumble that over the top of the mixture. Making sure it is thickly covered in crumbs..

Bake on 350 for about 30-45 mins.. till cookie dough is a little golden and the fruit is bubbly. Serve warm with vanilla ice cream on the side....

Ranchy Potatoes

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Ranchy Potatoes have to be one of my family's favorite side dishes. YES, they are VERY fatting but OMG are they ever too die for good.. and go with about anything you have as a main dish! And they are always a huge hit at potlucks and parties! I have never made a batch that had left overs!

1 lb Red potatos diced (can leave skins on)
1 stick butter
1 cup sour cream
1 package of ranch dressing powder (Hiden Valley)
8 oz of sharp cheese

In a large cake pan.. place the potatos and butter cook on 350 for a good hour to hour and half till potatoes are to your liking (you may have to test after 40 mins). After potatoes are cooked to your liking (we like ours a little tender).. mix in the sour cream and ranch package.. coating all the potatos well. Add cheese to top.. and put back in the oven for another 10 mins till cheese bubbles...TOP with bacon bits if you please..and serve warm! mmm good!
 

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