(Recipe came from a bed and breakfast in Maine)
8 pieces bread (remove crust and place in 9x11 baking dish)
8 oz chopped green chilies (spread over bread)
3 c Monterey jack and 3 c med cheddar cheeses
Beat together:
10 eggs
½ t garlic powder
1 ½ t salt
2 ½ c milk
Pour over chilies and bread.
Works well to make ahead and refrigerate overnight. Let pan come to room temperature before putting in hot oven. Bake @ 350 for 50 min.
Saturday, January 9, 2010
Orange Julius
6 oz. orange juice concentrate
1 cup milk
1 cup water
2 T vanilla
¼ cup sugar
Dozen ice cubes or more to liking
1 cup milk
1 cup water
2 T vanilla
¼ cup sugar
Dozen ice cubes or more to liking
Navajo Fry Bread
2 cups flour
1 large T baking powder
1 t. salt
1 cup warm water
-mix dry ingredients, then add water
-more sticky than dry
-roll out and poke hole in center before frying in oil (warmed to just before smoking)
1 large T baking powder
1 t. salt
1 cup warm water
-mix dry ingredients, then add water
-more sticky than dry
-roll out and poke hole in center before frying in oil (warmed to just before smoking)
Garla’s Corn Bread
Cream:
½ cup butter
1/3 cup sugar
Then add:
1 cup flour
1 egg
2 t. baking powder
1 ¼ cup milk
½ t. salt
Mix in 1 cup cornmeal by hand until blended. Pour into 9x9 pan. Bake at 425 for 20 min.
½ cup butter
1/3 cup sugar
Then add:
1 cup flour
1 egg
2 t. baking powder
1 ¼ cup milk
½ t. salt
Mix in 1 cup cornmeal by hand until blended. Pour into 9x9 pan. Bake at 425 for 20 min.
Them Good Potatoes
6 med-large potatoes boil, let cool and shred
Add:
½ c melted margarine
1 c shredded cheese/more
1 c sour cream
1 can cream of chicken soup
Green onions
Sprinkle with 1 c crushed corn flakes.
Bake for 30 min at 350.
Funeral Potatoes
By Kate Rupp
1 (24 oz) pkg hashbrowns – frozen
1 can cream of chicken soup
1 8 oz carton sour cream
1 cup or more grated cheese
1 tsp salt
½ onion chopped
2 cups crushed corn flakes for topping
Add:
½ c melted margarine
1 c shredded cheese/more
1 c sour cream
1 can cream of chicken soup
Green onions
Sprinkle with 1 c crushed corn flakes.
Bake for 30 min at 350.
Funeral Potatoes
By Kate Rupp
1 (24 oz) pkg hashbrowns – frozen
1 can cream of chicken soup
1 8 oz carton sour cream
1 cup or more grated cheese
1 tsp salt
½ onion chopped
2 cups crushed corn flakes for topping
5-Minute Southwest Layered Salad
6 c torn romaine lettuce
1 can (15 oz) black beans, rinsed, drained
1 c frozen corn, thawed
¾ c salsa
½ c Mexican style shredded cheddar Jack cheese
¼ c Ranch dressing
1 c tortilla chips, broken
Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing, sprinkle with chips.
Makes 4 serving, 1 ½ c each.
1 can (15 oz) black beans, rinsed, drained
1 c frozen corn, thawed
¾ c salsa
½ c Mexican style shredded cheddar Jack cheese
¼ c Ranch dressing
1 c tortilla chips, broken
Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing, sprinkle with chips.
Makes 4 serving, 1 ½ c each.
Grannie Jannie’s Jell-O
1 large pkg strawberry-banana Jell-O (make with ½ the water)
1 large can crushed pineapple
3-4 ripe bananas, smashed
2 cans frozen strawberries or 1 large bag
½ pt sour cream
Make Jell-O with only the hot water—add pineapple, banana, and frozen strawberries. Put ½ into 9X13 pan. Set in fridge (leave other ½ out in bowl, so it won’t set). After fridge mixture is set, spread sour cream on top. Carefully put the other ½ of Jell-O mixture on top of sour cream. Set.
Jeff's family has this as a Christmas tradition.
1 large can crushed pineapple
3-4 ripe bananas, smashed
2 cans frozen strawberries or 1 large bag
½ pt sour cream
Make Jell-O with only the hot water—add pineapple, banana, and frozen strawberries. Put ½ into 9X13 pan. Set in fridge (leave other ½ out in bowl, so it won’t set). After fridge mixture is set, spread sour cream on top. Carefully put the other ½ of Jell-O mixture on top of sour cream. Set.
Jeff's family has this as a Christmas tradition.
Crunchy Pea Salad
(2) 16 oz pkgs of frozen petite peas
2 cups diced celery
2 cups cauliflower
1 cup Ranch dressing
½ cup green onions, chopped
2 cups chopped cashews
1 cup sour cream
Top with crumbled bacon.
2 cups diced celery
2 cups cauliflower
1 cup Ranch dressing
½ cup green onions, chopped
2 cups chopped cashews
1 cup sour cream
Top with crumbled bacon.
Green Grape Salad
2 lbs green grapes
8 oz cream cheese, softened
8 oz sour cream
2/3 cup sugar
2 tsp vanilla
Mix cream cheese, sour cream, sugar, and vanilla. Add grapes and chill. Serve with brown sugar on top.
8 oz cream cheese, softened
8 oz sour cream
2/3 cup sugar
2 tsp vanilla
Mix cream cheese, sour cream, sugar, and vanilla. Add grapes and chill. Serve with brown sugar on top.
Winter Fruit Salad
Dressing:
½ cup sugar
1/3 cup lemon jice
1 tsp Dijon style mustard
2 tsp onions, chopped
½ tsp salt
2/3 cup oil
1 Tbs poppy seeds
Blend together in blender
Salad:
1 head lettuce, torn
1 cup swiss cheese, shredded
1 cup cashews
½ cup Craisins
1 apple, cut up
1 pear, cut up
Combine salad ingredients, and pour dressing right before serving.
½ cup sugar
1/3 cup lemon jice
1 tsp Dijon style mustard
2 tsp onions, chopped
½ tsp salt
2/3 cup oil
1 Tbs poppy seeds
Blend together in blender
Salad:
1 head lettuce, torn
1 cup swiss cheese, shredded
1 cup cashews
½ cup Craisins
1 apple, cut up
1 pear, cut up
Combine salad ingredients, and pour dressing right before serving.
Frozen Pink Salad
Cream together:
8 oz cream cheese, softened
1/3 cup sugar
1 raspberry yogurt
Add:
Frozen sliced strawberries
1 can crushed pineapple, drained
4-5 bananas
1 cup mini marshmallows
8-12 oz cool whip
Mix together.
Freeze. Thaw at least 1 hour before serving.
8 oz cream cheese, softened
1/3 cup sugar
1 raspberry yogurt
Add:
Frozen sliced strawberries
1 can crushed pineapple, drained
4-5 bananas
1 cup mini marshmallows
8-12 oz cool whip
Mix together.
Freeze. Thaw at least 1 hour before serving.
Broccoli Salad
1 bunch fresh broccoli, washed, drained, broken into flowerettes
½ C. chopped red onion
1 C. chopped celery
5-6 pieces bacon, fried crisp, drained, and crumbled
½ C. hulled sunflower seeds
½ C. raisins
Dressing
¾ C. Mayonnaise
¼ C. sugar
2 tsp. red wine vinegar
Combine salad ingredients together in large mixing bowl. Set aside. Combine dressing ingredients thoroughly. Pour dressing over salad ingredients and stir to blend. Serve chilled. 12 servings.
½ C. chopped red onion
1 C. chopped celery
5-6 pieces bacon, fried crisp, drained, and crumbled
½ C. hulled sunflower seeds
½ C. raisins
Dressing
¾ C. Mayonnaise
¼ C. sugar
2 tsp. red wine vinegar
Combine salad ingredients together in large mixing bowl. Set aside. Combine dressing ingredients thoroughly. Pour dressing over salad ingredients and stir to blend. Serve chilled. 12 servings.
Snicker Salad
8 Granny Smith (Red & Green add color)
8 snickers candy bars frozen
1 lg. carton cool whip
1 8oz. cream cheese or marshmallow cream
Cut snickers into small pieces, use hammer if still in package. Mix candy bar w/ whipped topping, Cut apples into small pieces and add to candy bars. Add whipped topping, Chill and serve.
8 snickers candy bars frozen
1 lg. carton cool whip
1 8oz. cream cheese or marshmallow cream
Cut snickers into small pieces, use hammer if still in package. Mix candy bar w/ whipped topping, Cut apples into small pieces and add to candy bars. Add whipped topping, Chill and serve.
Sweet and Sour Sauce
1/3 c white vinegar
4 T brown sugar
1 T ketchup
1 t soy sauce
2 t cornstarch mixed with 4 t water
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. (If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after add the cornstarch. For a thicker sauce increase the cornstarch to 4 t while keeping the water constant.)
4 T brown sugar
1 T ketchup
1 t soy sauce
2 t cornstarch mixed with 4 t water
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. (If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after add the cornstarch. For a thicker sauce increase the cornstarch to 4 t while keeping the water constant.)
Emily’s Sweet and Sour Sauce
Great with meatballs, chicken, and anything!
1 cup pineapple juice
½ cup brown sugar
1/3 cup vinegar
2 T soy sauce
2 T corn starch
~Mix and boil for 2 minutes. Add pineapple and green peppers, carrots, and onions. So good!!
1 cup pineapple juice
½ cup brown sugar
1/3 cup vinegar
2 T soy sauce
2 T corn starch
~Mix and boil for 2 minutes. Add pineapple and green peppers, carrots, and onions. So good!!
Crock Pot Roast
Spray Crock pot lightly with Pam.
Season Roast with meat tenderizer
Cover roast with 2 cans cream of Mushroom soup (1/2 C. Water) Cook on high for 6-7 hours.
Can put cut up vegetables; Potatoes, onion, celery, carrots in an hour after roast is started.
Great Sunday meal.
Season Roast with meat tenderizer
Cover roast with 2 cans cream of Mushroom soup (1/2 C. Water) Cook on high for 6-7 hours.
Can put cut up vegetables; Potatoes, onion, celery, carrots in an hour after roast is started.
Great Sunday meal.
Quesadillas
flour tortillas
cheese
These are the 2 basic ingredients. Be creative with toppings. Butter the outsides of the tortillas, fill with cheese and toppings. Toast both sides on medium until cheese melts. Cut into wedges (easiest with pizza cutter).
Topping possibilities:
Pizza quesadillas: Mozzarella cheese, pizza sauce, pepperoni, green peppers, & onions
BBQ quesadillas: Mozzarella cheese, bbq sauce, shredded chicken
Mexican quesadillas: cheddar cheese, refried beans, salsa, maybe shredded roast beef or leftover taco meat
Green chili quesadillas: mixed cheese, canned green chilis, and chicken
Quiche quesadillas: scrambled eggs, swiss cheese, bacon pieces, and sauteed onions
cheese
These are the 2 basic ingredients. Be creative with toppings. Butter the outsides of the tortillas, fill with cheese and toppings. Toast both sides on medium until cheese melts. Cut into wedges (easiest with pizza cutter).
Topping possibilities:
Pizza quesadillas: Mozzarella cheese, pizza sauce, pepperoni, green peppers, & onions
BBQ quesadillas: Mozzarella cheese, bbq sauce, shredded chicken
Mexican quesadillas: cheddar cheese, refried beans, salsa, maybe shredded roast beef or leftover taco meat
Green chili quesadillas: mixed cheese, canned green chilis, and chicken
Quiche quesadillas: scrambled eggs, swiss cheese, bacon pieces, and sauteed onions
Salmon with Dill
INGREDIENTS:
1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
3. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
3. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
Tuna on Rice
White Sauce
1 can tuna
Salt
Pepper
Rice
To make white sauce, follow this basic recipe: (adjust for size of your family)
1 Tbs butter
1 Tbs flour
1 cup milk
Melt butter in saucepan. Add flour and stir constantly until flour is browned and completely mixed in (this makes a roux). The roux should smell very good. Add milk slowly and stir constantly. Boil gently for one minute. Add salt and pepper to taste. Drain tuna, add tuna flakes to sauce. Make rice. Serve.
1 can tuna
Salt
Pepper
Rice
To make white sauce, follow this basic recipe: (adjust for size of your family)
1 Tbs butter
1 Tbs flour
1 cup milk
Melt butter in saucepan. Add flour and stir constantly until flour is browned and completely mixed in (this makes a roux). The roux should smell very good. Add milk slowly and stir constantly. Boil gently for one minute. Add salt and pepper to taste. Drain tuna, add tuna flakes to sauce. Make rice. Serve.
Baked Ziti
1 jar Ragu-Chunky garden style
½ C. water
1 15 oz. Ricotta cheese
2 C. shredded Mozzarella Cheese
8 oz. ziti pasta uncooked
¼ C. parmesan cheese
Combine spaghetti sauce with water. Gently stir in other ingredients. Pour into 9x 12 dish. Cover with Foil Bake at 350 for 55 min. Remove Foil Cook 5-10 min. longer.
½ C. water
1 15 oz. Ricotta cheese
2 C. shredded Mozzarella Cheese
8 oz. ziti pasta uncooked
¼ C. parmesan cheese
Combine spaghetti sauce with water. Gently stir in other ingredients. Pour into 9x 12 dish. Cover with Foil Bake at 350 for 55 min. Remove Foil Cook 5-10 min. longer.
Easy Baked Manicotti
2 c spaghetti sauce
1 egg, light beaten
1 ¾ c ricotta cheese
1 ½ c shredded mozzarella cheese
½ c parmesan cheese
¼ c Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
1. Preheat oven to 350. Spread ¾ c of the spaghetti sauce on bottom of 13 x9 inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into large sealable plastic bag. Using scissors cut off small hold from one of the bottom corners of bag.
2. Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 ¼ c spaghetti sauce over manicotti. Cover with foil.
3. Bake 40 min or until heated through.
1 egg, light beaten
1 ¾ c ricotta cheese
1 ½ c shredded mozzarella cheese
½ c parmesan cheese
¼ c Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
1. Preheat oven to 350. Spread ¾ c of the spaghetti sauce on bottom of 13 x9 inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into large sealable plastic bag. Using scissors cut off small hold from one of the bottom corners of bag.
2. Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 ¼ c spaghetti sauce over manicotti. Cover with foil.
3. Bake 40 min or until heated through.
Updated Fettuccine Carbonara
½ lb (8 oz) fettuccine, uncooked
1 c frozen peas (asparagus makes good substitute)
¼ c light cream cheese
¼ c Caesar dressing
1 T flour
1 c milk
1 pkg (6 oz) smoked ham, cut into short strips
¼ c chopped fresh parsley (optional)
3 T grated Parmesan cheese
1. Cook pasta as directed, adding peas for the last 3 min.
2. Meanwhile, beat cream cheese spread, dressing and flour in small saucepan with wire whish until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham, cook on medium-low heat 5 min, or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 min, or until heated through, stirring occasionally.
3. Top with parsley; sprinkle with parmesan cheese.
Serves 4.
1 c frozen peas (asparagus makes good substitute)
¼ c light cream cheese
¼ c Caesar dressing
1 T flour
1 c milk
1 pkg (6 oz) smoked ham, cut into short strips
¼ c chopped fresh parsley (optional)
3 T grated Parmesan cheese
1. Cook pasta as directed, adding peas for the last 3 min.
2. Meanwhile, beat cream cheese spread, dressing and flour in small saucepan with wire whish until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham, cook on medium-low heat 5 min, or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 min, or until heated through, stirring occasionally.
3. Top with parsley; sprinkle with parmesan cheese.
Serves 4.
Bean Casserole
* Denmark loves this one (of course, it’s got chili in it!)
1 lb hamburger browned
1 can green chilies
1 can cream of chicken soup
1 medium can of chili
Tortilla chips
½ cup grated cheese
Mixed hamburger, chilies, soup and chili together.
Layer: meat mixture, broken chips, meat mixture, broken chips, cheese. Bake at 350 for 30-40 minutes.
1 lb hamburger browned
1 can green chilies
1 can cream of chicken soup
1 medium can of chili
Tortilla chips
½ cup grated cheese
Mixed hamburger, chilies, soup and chili together.
Layer: meat mixture, broken chips, meat mixture, broken chips, cheese. Bake at 350 for 30-40 minutes.
Frito Casserole
1 lb. hamburger, browned
Onion powder to taste
1 small cans tomato sauce
1 small can whole kernel corn
1 can chili w/o beans
1 small can sliced olives
Grated cheese
Small bag Fritos (corn chips)
Brown hamburger-drain if needed
Add: onion powder, tomato sauce, corn chili, ketchup, olives and half of Fritos.
Mix then add most of the cheese. Us remaining cheese on top. Heat in 350 oven or on top or stove. Add remaining Fritos just before serving.
Onion powder to taste
1 small cans tomato sauce
1 small can whole kernel corn
1 can chili w/o beans
1 small can sliced olives
Grated cheese
Small bag Fritos (corn chips)
Brown hamburger-drain if needed
Add: onion powder, tomato sauce, corn chili, ketchup, olives and half of Fritos.
Mix then add most of the cheese. Us remaining cheese on top. Heat in 350 oven or on top or stove. Add remaining Fritos just before serving.
Taco Rice Dinner
1 lb ground beef
1 medium onion
1 can diced tomatoes
2 ½ cups liquid
1 cup rice
1 pkg taco seasoning
Brown beef and onion. Drain tomatoes and add water to make the 2 ½ cups liquid. Add tomatoes and liquid to hamburger. Add rice and taco seasoning. Bring to boil, then reduce heat. Cover and cook for 25 minutes.
1 medium onion
1 can diced tomatoes
2 ½ cups liquid
1 cup rice
1 pkg taco seasoning
Brown beef and onion. Drain tomatoes and add water to make the 2 ½ cups liquid. Add tomatoes and liquid to hamburger. Add rice and taco seasoning. Bring to boil, then reduce heat. Cover and cook for 25 minutes.
Ranch Salad
1 lb hamburger
1 head lettuce, chopped
3 or 4 green onions, chopped
1 cup grated cheese
1 15 oz can Ranch Style Texas Beans (found by other canned beans: kidney, chili, etc)
2 tomatoes, chopped
1 bottle Catalina (I like Ranch)
1 pkg corn chips
Brown hamburger. Combine burger and beans. Add other items as desired.
1 head lettuce, chopped
3 or 4 green onions, chopped
1 cup grated cheese
1 15 oz can Ranch Style Texas Beans (found by other canned beans: kidney, chili, etc)
2 tomatoes, chopped
1 bottle Catalina (I like Ranch)
1 pkg corn chips
Brown hamburger. Combine burger and beans. Add other items as desired.
Crock-pot Italian Chicken
4 chicken breast (frozen or thawed)
8 oz pkg cream cheese
1 can cream of chicken soup
1 dry pkg Italian Dressing mix
Mix cheese, soup and dressing mix together. It helps to soften the cheese first. Place chicken breast in crock pot. Pour sauce over chicken. Cover and cook all day on low (or 4-6 hours on high). Serve over pasta or rice. Recipe may easily double.
8 oz pkg cream cheese
1 can cream of chicken soup
1 dry pkg Italian Dressing mix
Mix cheese, soup and dressing mix together. It helps to soften the cheese first. Place chicken breast in crock pot. Pour sauce over chicken. Cover and cook all day on low (or 4-6 hours on high). Serve over pasta or rice. Recipe may easily double.
Spaghetti Sauce Crock Pot Chicken
4 chicken breasts
1/4 - ½ cup water (I usually use 3/4 cup)
1 pkg dry spaghetti sauce
Put chicken in the crock pot. Mix the sauce and water together and pour over the chicken. Cook on high for 3 hours.
Mix together:
1/4 cube butter
1 can cream of chicken soup
8 oz cream cheese
Pour over the cooked chicken and continue to cook for about 30 min. Boil egg noodles. Serve chicken over egg noodles and top with fresh tomatoes and olives.
1/4 - ½ cup water (I usually use 3/4 cup)
1 pkg dry spaghetti sauce
Put chicken in the crock pot. Mix the sauce and water together and pour over the chicken. Cook on high for 3 hours.
Mix together:
1/4 cube butter
1 can cream of chicken soup
8 oz cream cheese
Pour over the cooked chicken and continue to cook for about 30 min. Boil egg noodles. Serve chicken over egg noodles and top with fresh tomatoes and olives.
Catalina Chicken Stir-fry
3/4 cup Catalina salad dressing
½ cup soy sauce (I like less)
½ tsp garlic powder
1 lb cubed skinless, boneless chicken breasts
1 (16 oz) pkg frozen mixed vegetables (or 3 cups fresh vegetables)
cooked rice
Heat dressing, soy sauce & garlic powder in large skillet. Stir in chicken and completely cook for about 8 minutes. Add vegetables. Cook & stir until heated through.
½ cup soy sauce (I like less)
½ tsp garlic powder
1 lb cubed skinless, boneless chicken breasts
1 (16 oz) pkg frozen mixed vegetables (or 3 cups fresh vegetables)
cooked rice
Heat dressing, soy sauce & garlic powder in large skillet. Stir in chicken and completely cook for about 8 minutes. Add vegetables. Cook & stir until heated through.
Chicken Taco Salad
Cook chicken breast in skillet with 1 Tbs oil and 1Tbs taco seasoning (or chili powder).
1 pkg salad greens
1 jar salsa
1 bottle Ranch dressing
1 cup grated cheese
crushed tortilla chips
1 pkg salad greens
1 jar salsa
1 bottle Ranch dressing
1 cup grated cheese
crushed tortilla chips
Chicken Casserole
2 Cans cream of chicken
1 C. Milk
½ C. miracle whip
½ tsp. Worcestershire sauce
4 C. rice cooked
2 cans of chicken.
1 can green beans
Mix Soup, milk, miracle whip, Worcestershire sauce. Layer rice, chicken, sauce. beans. Bake for 1 hour at 350.
1 C. Milk
½ C. miracle whip
½ tsp. Worcestershire sauce
4 C. rice cooked
2 cans of chicken.
1 can green beans
Mix Soup, milk, miracle whip, Worcestershire sauce. Layer rice, chicken, sauce. beans. Bake for 1 hour at 350.
Chicken Tetrazzini
3-4 chicken breasts cooked and cubed
Boil ½-3/4 pkg medium egg noodles
Melt together:
1 can cream of mushroom soup
1 can cream of chicken soup
½ stick butter
Take off heat and add 1 pint of sour cream (more or less to taste)
Combine noodles, chicken and sauce in 9 x 13 pan. Top with grated cheese. Bake at 350 for 30 minutes.
Boil ½-3/4 pkg medium egg noodles
Melt together:
1 can cream of mushroom soup
1 can cream of chicken soup
½ stick butter
Take off heat and add 1 pint of sour cream (more or less to taste)
Combine noodles, chicken and sauce in 9 x 13 pan. Top with grated cheese. Bake at 350 for 30 minutes.
Quick & Easy BBQ Chicken Pizza
1 pizza crust (I get the Pillsbury kind in a tube)
BBQ sauce, any brand
Mozzarella cheese, shredded
red onion, sliced
grilled chicken breast, sliced
Place pizza crust on large cookie sheet. Spread thin layer of barbeque sauce over crust. Top with chicken, onion and cheese as desired. Bake at 350 for 15 minutes or until cheese is bubbly.
BBQ sauce, any brand
Mozzarella cheese, shredded
red onion, sliced
grilled chicken breast, sliced
Place pizza crust on large cookie sheet. Spread thin layer of barbeque sauce over crust. Top with chicken, onion and cheese as desired. Bake at 350 for 15 minutes or until cheese is bubbly.
East Crock Pot Chicken Recipes
Chicken Breasts
1-2 cream of mushroom or chicken soup
1 can mushrooms
Or
Chicken breasts
1 bottle BBQ sauce 1 Can Pineapple
Frozen meet on low 8 hrs.
Raw meat high 3-4 hrs
1-2 cream of mushroom or chicken soup
1 can mushrooms
Or
Chicken breasts
1 bottle BBQ sauce 1 Can Pineapple
Frozen meet on low 8 hrs.
Raw meat high 3-4 hrs
Rocky Road
A Burgess Tradition from Nana
Have ready in a large container (we always used that tupperware 'fix and mix' bowl-plastic is better because it doesn't conduct the heat the way metal does):
2 large pkgs. semi-sweet chocolate chips
2 bottles marshmallow cream (or whatever makes a total of 14 oz)
2 cups walnuts/pecans chopped or diced
2 teaspoons vanilla
1/2 pound butter
Boil together for 9 minutes:
4 1/2 cups sugar
1 can evaporated milk - evaporated not condensed
Stir continuously while boiling. Pour cooked sugar - milk mixture over other ingredients and beat until chocolate chips are melted.
Then add frozen marshmallows. Pour into buttered pan. Mother's comment then is: Have successfully used a foil-lined cookie sheet - butter the foil...the mess is much easier to clean up.
Have ready in a large container (we always used that tupperware 'fix and mix' bowl-plastic is better because it doesn't conduct the heat the way metal does):
2 large pkgs. semi-sweet chocolate chips
2 bottles marshmallow cream (or whatever makes a total of 14 oz)
2 cups walnuts/pecans chopped or diced
2 teaspoons vanilla
1/2 pound butter
Boil together for 9 minutes:
4 1/2 cups sugar
1 can evaporated milk - evaporated not condensed
Stir continuously while boiling. Pour cooked sugar - milk mixture over other ingredients and beat until chocolate chips are melted.
Then add frozen marshmallows. Pour into buttered pan. Mother's comment then is: Have successfully used a foil-lined cookie sheet - butter the foil...the mess is much easier to clean up.
Better Than Anything Cake
1 pkg. devil’s food cake mix
½ (14 oz) can sweetened condensed milk
6 oz caramel ice cream topping
3 (1.4 oz) bars chocolate covered with toffee, chopped
1 (8 oz) container frozen whipped topping, thawed
1. Bake cake according to pkg. directions for a 9x13 pan; cool on wire rack for 5 min. Make slits across the top of the cake, making sure not to go through the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. Let cake cool completely, and then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.
½ (14 oz) can sweetened condensed milk
6 oz caramel ice cream topping
3 (1.4 oz) bars chocolate covered with toffee, chopped
1 (8 oz) container frozen whipped topping, thawed
1. Bake cake according to pkg. directions for a 9x13 pan; cool on wire rack for 5 min. Make slits across the top of the cake, making sure not to go through the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. Let cake cool completely, and then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.
Ice Cream in a bag
2 T Sugar
6 T Salt
1 cup milk
1 Gallon size Ziploc bag
1 t vanilla
1 pint size Ziploc bag
ICE
-fill the gallon size bag with ice about half way and add the salt and seal it
-mix the sugar, milk and vanilla in the small pint sized bag and seal it.
-open up the large bag and put the small bag inside and seal the large bag again.
-Shake the bag and you’ll see your mixture in the small bag turn into ice cream!!! About 5 min.
6 T Salt
1 cup milk
1 Gallon size Ziploc bag
1 t vanilla
1 pint size Ziploc bag
ICE
-fill the gallon size bag with ice about half way and add the salt and seal it
-mix the sugar, milk and vanilla in the small pint sized bag and seal it.
-open up the large bag and put the small bag inside and seal the large bag again.
-Shake the bag and you’ll see your mixture in the small bag turn into ice cream!!! About 5 min.
Banana Cake
1 1/3 c sugar
½ c shortening (or applesauce)
2 c flour
½ t salt
1 t soda
1 t baking powder
1 c bananas
½ c sour milk
2 eggs (use whites for low fat)
1 t vanilla
Directions:
1. Beat everything together except eggs and vanilla. Beat well for 2 min
2. Add eggs and vanilla. Beat well for 2 min
3. Bake for 30 min at 350 degrees.
I got this recipe from a friend in college who was skinny as a bean pole and still liked to make fat-free foods! It's good anyway, but use the extra bananas and don't be afraid of a little fat!
½ c shortening (or applesauce)
2 c flour
½ t salt
1 t soda
1 t baking powder
1 c bananas
½ c sour milk
2 eggs (use whites for low fat)
1 t vanilla
Directions:
1. Beat everything together except eggs and vanilla. Beat well for 2 min
2. Add eggs and vanilla. Beat well for 2 min
3. Bake for 30 min at 350 degrees.
I got this recipe from a friend in college who was skinny as a bean pole and still liked to make fat-free foods! It's good anyway, but use the extra bananas and don't be afraid of a little fat!
Wednesday, January 6, 2010
Oven-Fried Pork Chops
4 (1/2 inch thick) pork chips
1 t salt
½ t black pepper
1/8 t ground red pepper
1 sleeve saltine cracker, crushed (about 1 c)
1 large egg, lightly beaten
Vegetable cooking spray
1. Sprinkle pork chops evenly with salt, black pepper, and red pepper. Place cracker crumbs in a shallow dish.
2. Dip chops in egg, and dredge in cracker crumbs. Place on a lightly greased rack on a baking sheet. Spray chops evenly with cooking spray.
3. Bake at 425 for 8-10 minutes or until done.
Makes 4 servings.
1 t salt
½ t black pepper
1/8 t ground red pepper
1 sleeve saltine cracker, crushed (about 1 c)
1 large egg, lightly beaten
Vegetable cooking spray
1. Sprinkle pork chops evenly with salt, black pepper, and red pepper. Place cracker crumbs in a shallow dish.
2. Dip chops in egg, and dredge in cracker crumbs. Place on a lightly greased rack on a baking sheet. Spray chops evenly with cooking spray.
3. Bake at 425 for 8-10 minutes or until done.
Makes 4 servings.
Quick Chicken Stir-fry
4 chicken breasts
14 oz reduced-sodium chicken broth
2 T lite soy sauce
1-2 T chili-garlic paste
2 T cornstarch
1 T brown sugar
1 T grated fresh ginger
2 T vegetable oil
2 c packaged matchstick carrots
1 red bell pepper and 1 green bell pepper, cut into slices
2 green onion, sliced
Hot cooked rice
1. Cut chicken into ¼ inch thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes
3. Heat 2 T oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir –fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.
Makes 4 to 6 servings.
14 oz reduced-sodium chicken broth
2 T lite soy sauce
1-2 T chili-garlic paste
2 T cornstarch
1 T brown sugar
1 T grated fresh ginger
2 T vegetable oil
2 c packaged matchstick carrots
1 red bell pepper and 1 green bell pepper, cut into slices
2 green onion, sliced
Hot cooked rice
1. Cut chicken into ¼ inch thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes
3. Heat 2 T oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir –fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.
Makes 4 to 6 servings.
Garlic-and-Herb-Stuffed Chicken Breasts
4 skinned and boned chicken breasts
8 oz container light buttery-garlic-and-herb spreadable cheese
2 large egg whites
¼ c nonfat buttermilk
½ c Italian-seasoned breadcrumbs
½ c whole wheat cracker crumbs
¼ t salt
¼ t pepper
2 t olive oil
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a ¼-inch thickness.
2. Spread cheese evenly over 1 side of chicken. Fold short ends of each breast over center, covering cheese, and secure with wooden picks.
3. Whisk together egg whites and butter-mild in small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.
4. Cook chicken breasts in hot oil in a large nonstick skillet 4 to 5 minutes on each side or until chicken breast are browned. Place on a wire rack in a jelly-roll pan.
5. Bake at 400 degrees for 20 minutes.
8 oz container light buttery-garlic-and-herb spreadable cheese
2 large egg whites
¼ c nonfat buttermilk
½ c Italian-seasoned breadcrumbs
½ c whole wheat cracker crumbs
¼ t salt
¼ t pepper
2 t olive oil
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a ¼-inch thickness.
2. Spread cheese evenly over 1 side of chicken. Fold short ends of each breast over center, covering cheese, and secure with wooden picks.
3. Whisk together egg whites and butter-mild in small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.
4. Cook chicken breasts in hot oil in a large nonstick skillet 4 to 5 minutes on each side or until chicken breast are browned. Place on a wire rack in a jelly-roll pan.
5. Bake at 400 degrees for 20 minutes.
Tuesday, January 5, 2010
Lemon Square Bars
2 c sifted flour
1 c powered sugar
¾ c butter, melted
1 t almond extract
2 c granulated sugar
1 t baking powder
¼ c flour
5/8 c lemon juice + lemon zest
1. Preheat oven to 350. Grease 9x13 pan.
2. In a medium bowl, stir together 2 c flour and powered sugar. Blend in the melted butter and almond extract. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 min or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking power and ¼ c of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice and zest. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 in or until the bars are set. Allow to cool completely before cutting into bars. May sprinkle with powder sugar.
1 c powered sugar
¾ c butter, melted
1 t almond extract
2 c granulated sugar
1 t baking powder
¼ c flour
5/8 c lemon juice + lemon zest
1. Preheat oven to 350. Grease 9x13 pan.
2. In a medium bowl, stir together 2 c flour and powered sugar. Blend in the melted butter and almond extract. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 min or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking power and ¼ c of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice and zest. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 in or until the bars are set. Allow to cool completely before cutting into bars. May sprinkle with powder sugar.
Carmel Popcorn
¼ c butter/margarine
¼ c brown sugar
¾ c white sugar
½ c light corn syrup
½ of 15 oz can (2/3 c) sweetened condensed milk
½ t vanilla
5 quarts popped corn
Mix all ingredients but corn, bring to boil, add corn and eat. Best when mixed with wooden spoon.
¼ c brown sugar
¾ c white sugar
½ c light corn syrup
½ of 15 oz can (2/3 c) sweetened condensed milk
½ t vanilla
5 quarts popped corn
Mix all ingredients but corn, bring to boil, add corn and eat. Best when mixed with wooden spoon.
Kate’s take on Mom’s yummy Christmas potato soup
3 medium red potatoes
3 cups milk
2 cups water
½ t sugar
1 small onion
1 cup shredded cheddar cheese
3 T butter
1 cup cubed cooked ham
3 T flour
ground black pepper
~ Sauté onion in butter until translucent. Add flour and season with pepper and pepper flakes. Cook 3 to 4 minutes. Add cooked potatoes with 1 cup reserved cooking liquid, milk, and sugar to onion mixture. And heat for 30 minutes. Great with homemade biscuits made by Carl!!!
My take:
5 yukon potatoes, cubed and slightly boiled, reserve 2 cups cooking water
1 onion, diced
2 stalks celery, diced
3 T butter
3 T flour
fresh ground pepper
3 cups milk
1/2 t sugar
2 cups cooked ham, cubed
2 cups shredded cheddar cheese
Directions:
Saute onion in butter until translucent. Add flour and season with pepper to make a fragrant rue. Add potatoes and 2 cups reserved water. Add milk, sugar, ham, and cheese. Bring to boil, reduce heat and simmer for 30 minutes.
3 cups milk
2 cups water
½ t sugar
1 small onion
1 cup shredded cheddar cheese
3 T butter
1 cup cubed cooked ham
3 T flour
ground black pepper
~ Sauté onion in butter until translucent. Add flour and season with pepper and pepper flakes. Cook 3 to 4 minutes. Add cooked potatoes with 1 cup reserved cooking liquid, milk, and sugar to onion mixture. And heat for 30 minutes. Great with homemade biscuits made by Carl!!!
My take:
5 yukon potatoes, cubed and slightly boiled, reserve 2 cups cooking water
1 onion, diced
2 stalks celery, diced
3 T butter
3 T flour
fresh ground pepper
3 cups milk
1/2 t sugar
2 cups cooked ham, cubed
2 cups shredded cheddar cheese
Directions:
Saute onion in butter until translucent. Add flour and season with pepper to make a fragrant rue. Add potatoes and 2 cups reserved water. Add milk, sugar, ham, and cheese. Bring to boil, reduce heat and simmer for 30 minutes.
Strawberry Freeze
Prep time 15 min
Total time 6 hours
Makes 16 servings
Ingredients
12 CHIPS AHOY! Real Chocolate Chip Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, halved
ARRANGE cookies on bottom of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.
FREEZE several hours or until firm. Remove from freezer; let stand in refrigerator for about 15 min. before serving. Top with the halved strawberries. Store leftover dessert in freezer.
Total time 6 hours
Makes 16 servings
Ingredients
12 CHIPS AHOY! Real Chocolate Chip Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, halved
ARRANGE cookies on bottom of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.
FREEZE several hours or until firm. Remove from freezer; let stand in refrigerator for about 15 min. before serving. Top with the halved strawberries. Store leftover dessert in freezer.
Pork Chops with Caramelized Apples
Serves 4.
Prep time 15 min, cook time 45 min
Ingredients
4 Pork chops, 1 1/2-inch thick
2 Teaspoons crushed thyme
1 1/2 Teaspoons pepper
1/2 Teaspoon salt
6 Tablespoons butter
3/4 Cup of sugar
4 or 5 Large tart apples (Granny Smiths work well), cored, peeled and cut into wedges
Olive oil
Directions
Melt butter and sugar in a skillet over medium-high heat and saute the apples for about 40 minutes, or until apples are golden brown and sauce is thickened. Remove from pan and keep warm.
Pat chops dry and season both sides of chops with thyme, salt and pepper. Wipe out the skillet, add a bit of olive oil and heat on medium-high heat. Add chops and brown on one side, about 4 minutes; turn and brown the other side, 4 minutes more. Turn chops every few minutes until just done (internal temperature should reach 160° F; this will take about 10 to 15 minutes).
Serve porkchops hot with apples.
Prep time 15 min, cook time 45 min
Ingredients
4 Pork chops, 1 1/2-inch thick
2 Teaspoons crushed thyme
1 1/2 Teaspoons pepper
1/2 Teaspoon salt
6 Tablespoons butter
3/4 Cup of sugar
4 or 5 Large tart apples (Granny Smiths work well), cored, peeled and cut into wedges
Olive oil
Directions
Melt butter and sugar in a skillet over medium-high heat and saute the apples for about 40 minutes, or until apples are golden brown and sauce is thickened. Remove from pan and keep warm.
Pat chops dry and season both sides of chops with thyme, salt and pepper. Wipe out the skillet, add a bit of olive oil and heat on medium-high heat. Add chops and brown on one side, about 4 minutes; turn and brown the other side, 4 minutes more. Turn chops every few minutes until just done (internal temperature should reach 160° F; this will take about 10 to 15 minutes).
Serve porkchops hot with apples.
Bacon Quesadillas
Prep time 5 min, total time 15 min
4 flour tortillas
1 c shredded colby & monterey jack cheese
1/4 c bacon bits
1/4 c thin green onion slices
PREHEAT oven to 400°F. Top half of each tortilla with 1/4 cup of the cheese and 1 Tbsp. each of the bacon bits and green onion. Fold tortillas in half; press lightly to secure.
PLACE in single layer on baking sheet sprayed with cooking spray.
BAKE 8 to 10 minutes or until edges are lightly browned.
Great Substitute
Substitute 1 drained can (4 oz.) chopped green chilies for the green onions.
*These were easy, but bacon bits just don't match up to real bacon. We actually substituted red onions for the green onions. These was an easy way to cook quesadillas without using lots of butter.
Snickerdoodles
Cream:
1 c shortning ( I used butter flavor)
1 1/2 c sugar
then add 2 eggs and 1 t vanilla
Add shifted dry ingredients:
2 3/4 c flour
2 t cream of tarter
1 t soda
1 t salt
May have to add 1 or 2 T milk to keep batter light (I did not, but Grandma's recipe said this). Roll in balls and in a mixture of 2 T sugar and 2 t cinnamon.
Place about 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 10 min.
Makes about 30 cookies.
From Grandma Jennie's recipes box. 5 stars
1 c shortning ( I used butter flavor)
1 1/2 c sugar
then add 2 eggs and 1 t vanilla
Add shifted dry ingredients:
2 3/4 c flour
2 t cream of tarter
1 t soda
1 t salt
May have to add 1 or 2 T milk to keep batter light (I did not, but Grandma's recipe said this). Roll in balls and in a mixture of 2 T sugar and 2 t cinnamon.
Place about 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 10 min.
Makes about 30 cookies.
From Grandma Jennie's recipes box. 5 stars
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