September 30, 2009

Coconut Chicken

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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

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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

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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

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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

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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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