A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes and you have a dinner to die for!
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
To Make
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
Cook on High for about 6 hours. Note: Do not lift lid while cooking!
September 26, 2010
Dump and Go Cheesy Chicken
Posted by dotcomkari at 2:52 PM Labels: crock-pot, main course 0 commentsCrock Pot Chicken Stroganoff
Posted by dotcomkari at 2:51 PM Labels: crock-pot, main course 0 comments
Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine or stick butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
To make
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine or stick butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
To make
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Beer Spuds!
Posted by dotcomkari at 2:46 PM Labels: side dishes 0 comments
Want something to go with your favorite grilled dinner? You have to try these beer spuds! These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same
Needed
1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend or your favorite shredded cheese
To make
Preheat an outdoor grill for medium heat.
Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Needed
1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend or your favorite shredded cheese
To make
Preheat an outdoor grill for medium heat.
Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Devil's Steak Sauce
Posted by dotcomkari at 2:44 PM Labels: side dishes 0 comments
A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique and extra tastey! :)
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
Easy Chicken Enchilada Crescent Bake
Posted by dotcomkari at 2:40 PM Labels: main course 0 comments
With just 4 simple items.. you can create a heathly Mexican styled dinner in less then a half an hour!!!!
2 cups of cooked chicken shredded or one can of chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans refrigerated crescent rolls
1 1/4 cups shredded Mexican cheese blend
To make
In a saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut crescent dough into 8 long rectangles (using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
Bake at 375 degrees F 15 to 20 minutes or till golden brown.
2 cups of cooked chicken shredded or one can of chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans refrigerated crescent rolls
1 1/4 cups shredded Mexican cheese blend
To make
In a saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut crescent dough into 8 long rectangles (using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
Bake at 375 degrees F 15 to 20 minutes or till golden brown.
Easy Tomato and Cheese Pizza
Posted by dotcomkari at 2:36 PM Labels: main course 0 comments
A classic pizza trio -- fresh tomatoes, basil and mozzarella, tops a flaky Crescent crust, ready in less than 30 minutes....mmm good!
1 (8 ounce) can refrigerated crescent dinner rolls
2 teaspoons olive oil
1 1/2 cups shredded Italian cheese blend
3 medium plum (Roma or cherry) tomatoes, sliced
2 tablespoons fresh basil strips
To Make
Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.
Top with cheese and tomatoes.
Bake at 375 degrees F 12 to 15 minutes. Sprinkle with basil.
1 (8 ounce) can refrigerated crescent dinner rolls
2 teaspoons olive oil
1 1/2 cups shredded Italian cheese blend
3 medium plum (Roma or cherry) tomatoes, sliced
2 tablespoons fresh basil strips
To Make
Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.
Top with cheese and tomatoes.
Bake at 375 degrees F 12 to 15 minutes. Sprinkle with basil.
Cheeseburger Crescent Bake
Posted by dotcomkari at 2:33 PM Labels: appetizers, main course 0 comments
A cheeseburger made easy right in your own oven! To serve as dinner or even a party appetizer! A kids favorite!
Needed
1 pound ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish (optional...)
1 1/2 cups shredded American cheese
1 (8 ounce) can refrigerated crescent dinner rolls
To make:
In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern. Sprinkle with remaining 1/2 cup cheese.
Bake at 375 degrees F 15 to 20 minutes till golden brown. Serve with french fries or tator tots for an easy dinner!
Needed
1 pound ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish (optional...)
1 1/2 cups shredded American cheese
1 (8 ounce) can refrigerated crescent dinner rolls
To make:
In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern. Sprinkle with remaining 1/2 cup cheese.
Bake at 375 degrees F 15 to 20 minutes till golden brown. Serve with french fries or tator tots for an easy dinner!
Easy Bacon and Tomato Cups
Posted by dotcomkari at 2:27 PM Labels: appetizers, side dishes 0 comments
These are one of my husbands favorite sides. He loves bacon so I sometimes add a little extra so he can get his bacon fill! these are the best biscuits for cold fall days!
Needed
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
To Make
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a med. sized skillet over medium heat, cook bacon until evenly brown and slightly crisp (you do not want it too crisp and bacon will continue to cook in oven). Drain on paper towels..and gentley pat to get off grease. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Serve warm
Needed
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
To Make
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a med. sized skillet over medium heat, cook bacon until evenly brown and slightly crisp (you do not want it too crisp and bacon will continue to cook in oven). Drain on paper towels..and gentley pat to get off grease. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Serve warm
September 24, 2010
Raspberry Lemonade Pie
Posted by dotcomkari at 10:48 PM Labels: tasty treats 0 comments
This is one of my favorite easy summer time pies to make! it is so simple and easy to whip out.. with a strong and unique taste it is nice pie to make for friends and family or even pot lucks
NEEDED:
1/3 cup sweetened raspberry lemonade drink mix
1/2 cup water
2 cups vanilla ice cream
1 8 oz. carton whipped topping
1 chocolate crumb pie crust (9 inch)
Chocolate syrup, optional
TO Make
Mix water and drink mix. Add ice cream and beat on low until blended. Fold in whipped topping and pour into crust. Freeze 4 hours until firm. Remove 10 minutes before serving to make cutting easier. Top with chocolate sauce.
Change up the flavored drink mix and crust for any variation.
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NEEDED:
1/3 cup sweetened raspberry lemonade drink mix
1/2 cup water
2 cups vanilla ice cream
1 8 oz. carton whipped topping
1 chocolate crumb pie crust (9 inch)
Chocolate syrup, optional
TO Make
Mix water and drink mix. Add ice cream and beat on low until blended. Fold in whipped topping and pour into crust. Freeze 4 hours until firm. Remove 10 minutes before serving to make cutting easier. Top with chocolate sauce.
Change up the flavored drink mix and crust for any variation.
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