Thursday, October 27, 2011

Baked Potato Soup

Baked Potato Soup

4 Potatoes (about 2 1/2 pounds)
2/3 C Flour
6 C 2% Milk
1 C (4 ounces) Shredded Cheddar Cheese
1 tsp Salt
1/2 tsp Pepper
1 C Sour Cream
3/4 C chopped Green Onions, divided
6 Bacon Slices, cooked and crumbled

Bake Potatoes (Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.) Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Big Pot of YUMMY!
(I ran out of shredded cheese so I used Velveeta,
took a little longer to melt but tastes ok to me)

YUM!  This isn't the completely finished version...I'm gonna add the sour cream tomorrow, though I did add some to my bowl.  Not bad...I think it needs more seasoning (garlic, more salt, something)!

Monday, October 24, 2011

Creamy Chicken Italiano

Creamy Chicken Italiano

4 Boneless Skinless Chicken Breasts
1 Pkg Dry Italian Salad Dressing Mix
1/4 C Water
8oz Pkg Cream Cheese (softened)
10 3/4oz Can Cream of Chicken Soup

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover.  Cook on Low 3 hours.
4. Combine cheese and soup until blended.  Pour over chicken.
5. Cover.  Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.

**NOTE: I skipped step 4-5 and just added the dressing mix, water, cream cheese, and soup all together.  This recipe is a lot like THIS one (Ranch Crock Pot Chicken) only with Italian instead of Ranch.

Friday, October 14, 2011

Baked Chicken & Rice

Baked Chicken & Rice **

2 C Dry Instant Rice
10 3/4oz Can Cream of Chicken Soup
10 3/4oz Can Cream of Mushroom Soup
10 3/4oz Can Cream of Celery Soup
1/2 C Butter/Margarine
1 Soup Can Water
10 Boneless Skinless Chicken Breasts
1 Pkg Dry Onion Soup Mix

1. Place rice in large slow cooker.
2. Combine soups, butter, and water.  Pour half over rice.
3. Lay chicken over rice.  Pour remaining soup mixture over chicken.
4. Sprinkle with dry onion soup mix.
5. Cover.  Cook on Low 4-6 hours, or until chicken is done but not dry, and rice is tender but not mushy.

**OH MY!!!  HEAVENLY!!!**  One VERY WISE TIP!  Make sure you use a slow cooker LINER on this recipe or you'll be scrubbing your pot for weeks!  I also imagine it would still be good with only 1 or 2 of the types of soup if you don't have all three, but the dry onion soup mix on the top is NECESSARY!

All ready to start cooking.

See that yummy carmelization on top.  YUM!  I just cooked 3 chicken breasts but I think this recipe is better served for more, maybe double.

Oops...I dung in before I took a picture of it plated.  The rice was really yummy too!

Sunday, September 25, 2011

Baked Potatoes

Baked Potatoes

-Stab Potatoes with Fork
-Rub Potatoes with butter & salt
-Wrap in tin foil
-Place Potatoes in crock pot
-Cover, Cook on Low 2.5-4 Hours
-DO NOT ADD WATER

**Tip, cook longer than suggested or have a microwave handy!**

Saturday, September 24, 2011

Whipped Topping

Whipped Topping (Red Velvet)

3 tbs Flour
1 c Milk

Cook together stirring constantly, make sure it's COOL before adding to the other mixture.  (It will be like paste).

1 tsp Vanilla
1 c Sugar
1 c Margarine

Cream together well.

Add spoonfuls of white past mixture to other mixture until all gone.  Beat until it looks like whipped cream.

Velveeta Salsa Dip

Velveeta Salsa Dip

1 lb (16oz) Velveeta Cheese (cut up)
1 cup Chunky Salsa

MIX Velveeta & Salsa in med microwavable bowl. MICROWAVE on HIGH 5 mins or until cheese is melted, stirring after 3 mins.

SERVE.

Tuna Casserole

Tuna Casserole

Noodles (cooked)
1 Can Cream of Mushroom
2/3 Cup Milk
1 Can Tuna (drained)
Mayo
Pickles (optional)
Buttered Ritz Crumbs (optional)

Mix all together. Top with crumbs. Bake at 375° for 25 minutes.

**I added the pickles and ritz cracker topping...LOVE IT**

Sugar Cookies

Sugar Cookies

1 1/2 c Sugar
1 c Margarine
3 Eggs
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
4 c Flour

Cream sugar and margarine.  Add eggs and vanilla; mix well add dry ingredients.  Chill for several hours.  Roll onto floured (or powdered sugar) surface and cut into shapes, or roll into a log and cut into 1/2 inch slices.  Bake at 375° for about 10 minutes.

No Roll Sugar Cookies

Sugar Cookies (No Roll)

1 stick Margarine
1 tsp Vanilla
1 c Sugar
2 1/2 c Flour
1 Egg
1 tsp Baking Soda
1/2 c Oil
1 tsp Cream of Tartar
pinch Salt

Cream margarine and sugar, add egg, oil, and vanilla and mix well.  Add dry ingredients and mix well.  Roll in balls and press down with fork, dipped in sugar. OPTIONAL: Sprinkle top with colored sugar.

Bake on no stick pan or other pan greased.  Bake in 350° oven for 10 minutes or until light brown.

Stuffing & Biscuits Casserole

Stuffing & Biscuits Casserole

2 (5oz) cans Chicken
2 cans Cream of Chicken
1 cup Mozzarella or Cheddar Cheese
1/2 cup Mayo
3 tsp Lemon Juice
2 (10oz) tubes Biscuits
4 Tbs Butter (melted)
Crushed Stuffing Crumbs

Combine chicken, soup, cheese, mayo, and lemon juice in saucepan.  Heat until boiling.  Pour into ungreased 9x13 baking dish.  Roll biscuits in butter, then into crushed stuffing crumbs and place on top of chicken mixture.  Bake at 350 for 25-30 minutes.

Strawberry Pretzel Salad

Strawberry Pretzel Salad

2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip

Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°.  COOL.  Mix sugar & cream cheese & then add cool whip.  Spread over cooled pretzel crust.  Refrigerate.  Drain berries, add enough water to these juices to make 2 cups.  Boil the juice & dissolve jello.  Add 1 1/2 cup cold water.  Let jello partially set then add the fruit.  Pour this over cream cheese layer. Refrigerate until ready to serve.

Spaghetti Pie

Spaghetti Pie

8 oz Spaghetti
1 lb Hamburger
1/2 c Chopped Onions
1/3 c Parmesan Cheese
15 1/2 oz Jar Spaghetti Sauce
2 Beaten Eggs
2 tsp Butter
1 c Cottage Cheese
1 c Mozerella Cheese

Cook meat & onions and spgh noodles.  Drain noodles & meat.  Add spgh sauce to cooked meat.  Combine cooked spgh with parm cheese, eggs, and butter in a large bowl--mixing well.  Spray 9x13 pan & add spgh mixture. Spread cottage cheese on top & pour on the sauce, then sprinkle with mozerella cheese.  Bake at 350° for 20 minutes.

Simple Fruit Dip

Simple Fruit Dip
(Charlotte Salisbury)

1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla

In a heavy saucepan over low head, melt butter.  Stir in brown sugar until well blended.  Remove from heat and slowly stir in sour cream and vanilla.

Stir until smooth and silky.  Refrigerate.  Serve as a dip with fresh fruit.

Salmon Loaf

Salmon Loaf Freezer Recipe

2 1lb cans salmon, bones removed, flaked
2 eggs, slightly beaten
1 cups crushed plain potato chips
2 tbsp melted butter
1/4 cup chopped fresh parsley

In a bowl flake salmon then add remaining ingredients. Divide into loaf pans and freeze.

(OPTION: freeze in balls to bake in muffin tins)

On cooking day:
Defrost then bake in a preheated 400F oven for 30 minutes. Serve.

**NOTE: I haven't tried this one yet (9/24/11)**

Salmon Patties

Salmon Patties

1 can Salmon (remove skin & bones)
1 Egg
1 Sleeve of Crackers (crushed)

Mix ingredients together.  Form into patties & fry in skillet with hot oil.  Serve with lemon juice.

Roast

Roast
(slow cooker)

1 1/4-1 1/2 lb Bottom Round Roast
1 c Water
1 Beef Bouillon Cube
1/4 tsp Cracked Pepper
1/8 c Flour
1/4 tsp Salt
3/8 c Cold Water

Place roast in slow cooker, add water and bouillon cube.  Sprinkle with pepper.  Cover & cook on HIGH 2 hours, reduce heat to LOW and cook 4-5 hours.



Add potatoes, carrots, onions, etc if you desire.

Pour liquid from slow cooker into a sauce pan, add flour & water paste to hot broth for gravy.

Mom trying to jump out of the picture.

You truly haven't had roast until you've had our Mom's roast.  Doesn't matter how precisely I follow the recipe it's ALWAYS better when Mom makes it!

Red Velvet Cake

Red Velvet Cake

1 1/2 c Sugar
1/2 c Crisco
1/2  c (3 bottles) Red Food Coloring
2 tbs Coco
1 tsp Vanilla
2 Eggs
1 tsp Salt
1 c Buttermilk (1 c Milk & 1 tbs Vinegar --before adding to below ing)
2 1/4 c Flour
1 tsp Vinegar
1 tsp Baking Soda

Cream Crisco & sugar then add eggs; mix coloring & coco then add to the mixture.  Alternating add flour, buttermilk, salt & vanilla, add to above.  Mix baking soda and vinegar last and add to mixture (don't beat hard).  Bake 30 minutes at 350°. Grease & flour pans lightly.

Raw Noodle Lasagna

Raw Noodle Lasagna

1 lb Ground Beef
1 lb Raw Lasagna Noodles
32 oz jar Spaghetti Sauce
Mozerella Cheese
Onion
1 1/2 cups Hot Water

Cook meat; drain, add onion & spaghetti sauce.  Spoon 1/3 mixture into bottom of 9x12 pan.  Place layer of noodles, then cheese, then meat sauce.  Repeat.  When finished pour hot water over top.  Cover with foil.  Bake at 350° for 45 minutes.

Raspberry Cupcakes

Raspberry Cupcakes
(or cake)

1 box White Cake Mix
1 sm box Raspberry Jello
1/2 C Oil
4 eggs
3 T Flour
1 C Pureed Raspberries (fresh or frozen) sweeten to taste
1/2 C Buttermilk

Bake at 350 degrees for about 20 min. for cupcakes

Frosting:
Mix together
1 can of white frosting
1-8 oz container of whipped topping

Garnish with raspberries

You can also make this recipe with strawberries

Ranch Pizza

Ranch Pizza

Regular Pizza Dough
4 oz Ranch Dressing
2 tsp Garlic Powder
Mozarella Cheese
Cooked Chicken (optional)

Mix together Ranch Dressing and Garlic Powder.  Spread mix on pizza dough.  Top with Chicken (optional) and put cheese on top.  Cook to dough instructions.

(Pictured without chicken and using tube biscuits as pizza crust)

Quick Dinner Rolls

Quick Dinner Rolls

1 pkg Active Dry Yeast
1 cup Warm Water
3 tbs Sugar
1 tsp Salt
1 egg (beaten)
2 tbs Shortening
2 1/4 c Flour

Dissolve yeast in warm water in large bowl.  Add sugar, salt, egg, shortening & 1 cup of Flour.  Mix until smooth.  Stir in remaining flour; continue stirring until smooth.  Scrape batter down from side of bowl.  Cover; let dough rise in warm place until double, about 30 minutes.

Stir down batter.  Spoon into muffin tin (12), filling about 1/2 full.  Let rise until batter reaches tops of cups, 20-30 minutes.

Heat oven to 400°.  Bake 15 minutes.  Makes 1 dz.

Puppy Chow

Puppy Chow/Muddy Buddies

9 c Chex Cereal
1/4 c Butter
1 c Semi Sweet Choc Chips
1/2 c Peanut Butter
1 tsp Vanilla Extract
1 1/2 c Powdered Sugar

1) Pour cereal into a large bowl; set aside.
2) In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter, and butter.  Microwave on HIGH 1-1 1/2 minutes or until smooth, stirring after 1 minute.  Stir in vanilla.
3) Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into large resealable plastic bag with powdered sugar.  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.

Puffy Pancakes

Puffy Pancakes

Preheat oven to 425.  Put 4T of butter in casserole dish in preheated oven.  While butters melting mix the following:

3 Eggs
1/2 C Flour
1/2 C Milk
Dash of Salt

When butter starts to bubble pour batter into hot dish & cook for 20 minutes.

Pudding Cookies

Pudding Cookies

2 1/4 C Flour
1 tsp Baking Soda
1 C Butter (softened)
3/4 C packed Brown Sugar
1/4 C White Sugar
1 (3.4 oz) Instant Pudding Mix
1 tsp Vanilla Extract
2 Eggs
12 oz Choc Chips
1 C Walnuts (optional)

Preheat oven 375 deg
Combine the flour & baking soda
Mix butter, brown sugar, pudding mix, and vanilla.  Beat until creamy. Add eggs & mix well. Gradually stir in the flour mixture. Stir in choc chips & walnuts. Drop onto ungreased cookie sheet.
Bake at 375 for 8-10 minutes.

Pizza Dough

Pizza Dough
(makes 2)

1 pkg Active Dry Yeast
1 c Water
1 tsp Sugar
1 tsp Salt
3 tbs Oil
3-3 1/2 c Flour

Dissolve yeast in large bowl with warm water.  Add sugar, salt, and oil.  Add flour.  Kneed until not sticky.  Place in greased bowl, cover and rise for 45 minutes.  Divide into 2 balls, roll into rectangles and place on greased cookie sheets.  Top with sauce and favorite toppings.  Bake at 400° for 25 minutes.

Can also use dough for bread sticks.  Cut and let rise and brush with garlic butter.

 (image from internet, not from product I have made)

Pizza Bread

Pizza Bread
(makes 2)

2 1/4 tsp (1 pkg) Dry Active Yeast
1 c Water
1 tsp Sugar
1 tsp Salt
3 tbs Oil
3-3 1/2 c Flour

DO NOT LET RISE!
Dissolve yeast in warm water in large bowl.  Stir in sugar, salt, oil, and 2 c Flour.  Beat until smooth.  Add remaining flour.  Divide dough into 2 balls.  Roll into rectangle and place on greased cookie sheet.  Spoon pizza sauce down center.  Add desired toppings.  Cut 2 1/2 inches long cuts at 1 inch intervals down long sides.  Braid over toppings.  Bake at 400° for 20-25 minutes.

(Dough can be frozen and thawed in fridge to re-use.  However, it is a little tougher to work at once it's been thawed, but works just fine)

 (Pictured with dough dyed green for St. Patrick's Day, 2011)

Parmesan Ranch Chicken

Parmesan Ranch Chicken

3/4 c Crumbs (ritz crackers, corn flakes, tortilla chips) --I use corn flakes
3/4 c Grated Parmesan Cheese
1 1oz pkg Ranch Dressing Mix (dry)
4-6 boneless skinless Chicken Breasts
1/2 c Melted Butter

Mix crumbs, parm cheese, & ranch.  Dip chicken in butter & roll in crumb mixture.  Place on greased glass casserole dish.  Drizzle remaining butter & crumbs on top.  Bake uncovered at 375 for 40 minutes.


Close Up

Plated...YUM!

P.S. Make extra of the cheese, crumbs, ranch mixture and keep it in your freezer for an even simpler prepare next time you just gotta have it!

Paprika Chili Chicken

Paprika Chili Chicken

4 boneless, skinless chicken breast

Mix Together (may need to double):
1 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
2 tsp garlic powder

Rub this mixture on the chicken.  Make sure your chicken pieces are thin (chicken tenders might work best).

Place chicken in a pan with a small amount of oil. Brown it on both sides & then cover & cook for 5-7 minutes.  (can also grill)

Drizzle with lime juice...REALLY MAKES A YUMMY DIFFERENCE!!!

TIP: Can substitute pork chops

Paperbag Popcorn

Paper Bag Popcorn

2 paper bags together
1/4 c popcorn
1 tbl of oil

Microwave for 2 minutes

Homemade Pancakes

Pancakes (Moms)

1 1/4 C   Flour
3 tsp  Baking Powder
1 T  Sugar
1/2 tsp   Salt
1    Egg
1 C   Milk
2 T   Oil

Ranch Oyster Crackers

Oyster Crackers
(Grammy Nielsen)

2 bags (12 oz) Oyster Crackers
1 pkg Ranch Dressing Powder
1 c Oil
1/2 tsp Lemon Pepper
1 tsp Onion Powder
1 tsp Dill Weed

Pour over crackers in a paper bag, and shake.  Store in air-tight container.

Oatmeal Chocolate Cookies

Oatmeal Chocolate Cookies

1 c Butter (softened)
3/4 c Cocoa
1 tsp Baking Soda
1 1/2 c Sugar
1/2 tsp Salt
3 c Quick Oatmeal
2 Eggs
1/2 c Nuts
2 tsp Vanilla
1 c Brown Sugar (packed)

Heat oven to 350°.  In large mixing bowl, beat butter and sugars until light and fluffy.  Blend in eggs and vanilla.  Combine flour, cocoa, baking soda & salt.  Add to butter mixture, mixing well.  With spoon, stir in oatmeal and nuts.  (Batter will be stiff)  Drop spoonfuls onto ungreased cookie sheet.  Bake 11-12 minutes or until set.

No Bake Cookies

No Bake Oatmeal Cookies

2 c Sugar
1/4 c Butter
1/2 c Milk
3 c Oatmeal
1/4 c Cocoa -or- 1/2 c Peanut Butter

Boil first 3 ingredients for 3 minutes and remove from heat.  Add cocoa & oatmeal.  Drop on waxed paper & let cool.

Monkey Bread

Monkey Bread

4 tubes Biscuits
Cinnamon & Sugar
Topping:
1 c Sugar
1 1/2 tsp Cinnamon
1/4 c Brown Sugar
1/4 c Milk
3/4 c Butter (not 3/4 stick)

Cut biscuits in quarters.  Roll in sugar and cinnamon mixture.  Place in greased pie pan.  Stir together topping ingredients and bring to boil.  Pour over the pieces in pie pan.  Bake at 350° for 20-25 minutes.  Let stand for 5 minutes then remove from pan.

Mini Meatloafs

Mini Meatloaves
(variations)

1 lb Ground Beef
1 pkg Stuffing Mix (or onion soup mix)
1 cup Water
3/4 cup Shredded Cheese  (optional)
OPTION 1: 1 tsp Garlic Powder & 3/4 cup BBQ Sauce
OPTION 2: 1 tsp Italian Seasoning & 3/4 cup Spaghetti Sauce
OPTION 3: 2 tsp Chili Powder & 3/4 cup Salsa

HEAT oven to 375F.  Mix meat, stuffing (or soup) mix, water, and add in OPTIONS.  Press into 12 muffin cups sprayed with cooking spray.

MAKE an indentation in cetner of each meatloaf with spoon; fill with sauce (OPTIONS).

BAKE 30 minutes or until cooked through.  Top with cheese; continue baking 5 minutes or until cheese is melted.

Meat Loaf

Meat Loaf

1/4 c Onion
1/4 c Milk
1/4 c Steak Sauce or Ketchup
1 Beaten Egg
1/2 tsp Salt
1/4 tsp Pepper
1 lb Hamburger
1/2 c Bread Crumbs or Lipton Soup Packets

Heat oven to 350°. Combine all ingredients, except meat. Mix well.  Add meat & mix thoroughly.  Press into a loaf pan & bake 1 hour.  Let stand 5 minutes before slicing.

TIP: Can also bake in muffin tins for individual servings.

Hawaiian Haystacks

Hawaiian Haystacks
(from Angell Hanson)

3 c Chicken pieces
2 c Chicken broth
3 tbs Cornstarch w/ 4 tbs Cold water
1 c Sliced Carrots
1/2 tsp Basil
1/4 tsp Pepper
1/2 tsp Salt
1 can Cream of Chicken
Rice
Toppings (pineapple, cheese, almonds, celery, etc)

Combine all ingredients except chicken pieces, rice and toppings.  Bring to a boil and thicken.  Add chicken.  Heat through and serve over rice.  (may also be frozen)

Hamburger Stroganoff

Hamburger Stroganoff

1 lb Ground Beef
1 can Cream of Mushroom
1/2 c Chopped Onion
1 cup Sour Cream
dash Pepper
3/4 tsp Salt
Rice or Noodles

Brown beef.  Add onion and drain fat.  Add seasonings.  Stir in soup and cook slowly uncovered for about 20 minutes.  Stirring frequently.  Stir in sour cream and heat - DO NOT BOIL!

TIP: The taste is really amplified if you wait to add the sour cream until the end, after cooking soup for 20ish minutes.  You CAN heat it all together though if you're in a hurry.

Goulash

Goulash

1 c Elbow Mararoni
1/2 lb Hamburger
Onions
Salt & Pepper
3 cans Tomatos (pureed) or 1 can Juice


Boil Elbow Macaroni until still slightly firm then drain & add hamburger that has been cooked with chopped onions & seasoned with salt & pepper then add tomoato juice and cook until heated.

Glaze Frosting

Glaze Frosting

1 cup Confectioners Sugar
1 tbs Light Corn Syrup
2 tbs Water or Milk*

Mix sugar, corn syrup & water together.  Than add 10 drops of food coloring (if desired) and apply to cookies.

*Water: for shinier look
*Milk: for more matte/tastier finish

Garlic Butter

Garlic Butter

1/4 c Butter
1 tsp Oil
1 tsp Garlic Powder
1/4 c Parmesan Cheese

Fudge in the Middle Bars

Fudge in the Middle Bars

3/4 c Butter (softened)
1 c Brown Sugar
1 c Oatmeal
1 1/2 c Flour
1 c Sweetened Condensed Milk
1 c Chocolate Chips
1 tbs Peanut Butter

Combine first 4 ingredients and pat 2/3 of mix into a 9x12 pan; save 1/3 for top.  Heat milk and chips until melted.  Add peanut butter. Spread over crust and sprinkle remaining 1/3 topping. Bake at 375° for 25 minutes.

French Toast-Baked

French Toast-Baked
Lococo House II French Toast (from Aunt Cathy)

3 eggs
1 C milk
1 tsp vanilla
1 T orange juice
¼ C sugar

Mix above ingredients together.  Pour into a 9x11 glass dish or 9 in glass pie pan.

8 slices French bread
½ C coconut (optional)
¼ C brown sugar

Place bread slices in pan, sprinkle with coconut & brown sugar.

Bake 350 degrees for 30 min

Festive Caramel Bars

Festive Caramel Bars

32 caramels
2/3 C evaporated milk
1 ½ C flour
1 ½ C oatmeal
¾ C brown sugar
¾ tsp soda
¼ tsp salt
¾ C melted butter
M&M’s

Melt Caramels & milk over low heat.  Mix together the dry ingredients & add melted margarine, mix well.  Reserve 1 C of crumb mixture.

Press remaining mixture in greased 9x13 pan.  Bake for 8 to 10 min at 375 degrees.
Sprinkle crust with M&M’s & cover with melted caramels.  Sprinkle the reserved crumb mixture on top & more M&M’s.

Bake for 15 more minutes at 350 degrees.

Ranch Crock Pot Chicken

Crock Pot Chicken (ranch)
(Charlotte Salisbury)

4 Boneless-Skinless Chicken Breasts
1 pkg Ranch Seasoning
1 (8 oz) pkg Cream Cheese
1 can Cream of Chicken Soup
Rice

Mix ranch, cream cheese, soup & dilute with a splash of milk and lemon juice (if desired).  Pour over chicken in crock pot.  Cook 6-8 hours on LOW (3-4 Hours on HIGH). Serve over rice.

Creamy Potato Soup

Creamy Potato Soup

2 tbs Butter
1 lg Onion (chopped)
4 c Raw Potatoes (diced)
1 c Chedder Cheese (grated)
1 can (16 oz) Whole Corn (drained)
Salt & Pepper
1 c Cream
2 tbs Chopped Dill
1 lg Carrot (chopped)
4 c Chicken Broth

Melt butter in a large sauce pan.  Add onion, potato, and carrot.  Cover and cook over very low heat for 5-10 minutes.  Add broth, salt, and pepper (to taste).  Simmer until the vegetables are tender.  Remove from heat.  Puree half of the mixture in a blender or food processor.  Return puree to reserved mixture in pan and stir in cream.  Add cheese and corn (if desired).  Garnish with dill.

Corn Flake Chicken

Corn Flake Chicken

4 Boneless Skinless Chicken Breast
1/2 cup Mayonnaise
2 tbs Mustard
1/4 cup Parmesan Cheese
2/3 c Corn Flake Crumbs

Mix Mayo, Parmesan, and Mustard in a small bowl.  Measure out 1/3 c and refrigerate.  Brush both sides of the chicken with the remaining mixture.  Coat well with crumbs.  Arrange in lightly greased shallow baking pan.  Bake in preheated 400° oven for 20 minutes or until golden brown and fork-tender.  Serve with reserved mayo mixture for dipping.

Cinnamon Syrup

Cinnamon Syrup

1 c Sugar
1 tbs Flour
1 c Boiling Water
1/3 c Butter
1 tsp Cinnamon

Mix dry ingredients.  Add butter & water.  Bring to a boil for a few minutes.  Serve on waffles, pancakes, or french toast.

Chocolate Peanut Butter Rainbow

Chocolate Peanut Butter Rainbow

Crust:
1/2 c Sugar
1/4 c Cocoa
1 1/2 c Flour
1 stick Butter
Filling:
1 pkg (8 oz) Cream Cheese
3/4 c Powdered Sugar
1 c Peanut Butter
1 (oz) Cool Whip
3 1/2 c Milk
2 pkg Instant Vanilla Pudding
1 pkg Instant Chocolate Pudding
2 c Milk

Crust: Mix until crumbly, put in 9x13 pan.  Bake at 350 for 12 minutes.  Cool.
Filling: 1) Beat cream cheese & powdered sugar.  Blend in peanut butter and 1/4 c Milk, fold in cool whip & spread over cooled crust.  2) Beat 3 1/2 c Milk and Vanilla Pudding.  Spread over peanut butter layer.  3) Mix Chocolate Pudding and 2 c Milk.  Spread over vanilla layer.  4) Cover with more cool whip and refrigerate.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 1/4 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C (2 sticks) Softened Butter
3/4 C Sugar
3/4 C Packed Brown Sugar
1 tsp Vanilla
2 Eggs
2 C Chocolate Chips

Bake at 375 for 9-11 mins.

 Hot Cookie on Ice Cream!  YUMM!

Chipped Beef

Chipped Beef

1/4 c Butter
1/4 c Flour
1/2 can Dried Beef
2 c Milk

Combine butter & flour to make a reu.  Add beef & 1 c milk.  Stir and add in remaining milk.

Serve over toast.

Chili

Chili

1 lbs Ground Beef (cooked)
Onions
1/2 tsp Pepper
1/4 tsp Cumin (optional)
4 cans Diced Tomatoes (pureed)
1 tsp Salt
1 tbs Chili Powder

Combine all ingredients.  Heat in slow cooker.  (Can be cooked on stove top in time crunch, just doesn't taste as good!)

Chicken Stuffing Supper

Chicken Stuffing Supper

2 Boneless Skinless Chicken Breast
1 can Cream of Chicken Soup
1/6 c Milk
1/2 pkg Stove Top Stuffing (mix & seasoning)
5/6 c Water

Place chicken in slow cooker.
Combine soup and milk.
Pour over chicken.
Combine stuffing mix, seasoning packet, and water.  Spoon over chicken.
Cover
Cook on LOW 6-8 hours

Chicken Pot Pie

Chicken Pot Pie
(makes 2)

2 c Cooked Chicken
1 tbs Flour
1/2 c Carrots (sliced)
1 c Potatoes (cubed)
1/2 c Onions
1 can Evaporated Milk
2 cans Cream of Chicken Soup
1/2 c Frozen Peas
Salt & Pepper
2 tbs Butter

Toss cooked chicken with flour.  Steam or boil carrots, potatoes & onions until tender, drain & add chicken along with soup, butter, seasonings & peas.  Pour into uncooked pie crush--poke or cut vents in top crust.  Bake at 450° for 45 minutes.

Chicken Parmesan

Chicken Parmesan

1 T Oil
4 Bonless Skinless Chicken Breasts
1 1/2 C Spaghetti Sauce
1 C Water
2 C Minute Rice (uncooked)
1 C Mozzarella cheese (shredded)
1/4 C Parmesan cheese

HEAT oil in large skillet on medium-high heat.  Add chicken; cover.  Cook 4-5 minutes on each side or until chicken is cook through.  Remove chicken from skillet; cover to keep warm.

ADD spaghetti sauce and water to skillet; stir.  Bring to boil

STIR in rice; top with chicken.  Sprinkle with cheeses; cover.  Reduce heat to low; cook 5 minutes or until cheeses are melted.

Chicken Over Biscuits

Chicken Over Biscuits (gravy)

3 cups Chicken Stock
Chicken
4 tbs Flour
4 tbs Oil
Salt & Pepper

Cook chicken in stock.  Cool chicken then break up into pieces and add back into stock.  Mix oil and flour together and add to stock.  Stir until thick.  (add flour & oil if too thin)

Serve over biscuits.

Chicken Okaboji

Chicken Okaboji

3 c Cooked Rice
3 c Cooked Chicken Chunks
1 c Cornflake Crumbs
2 tbs Butter
1 can Sliced Water Chestnuts
1 tbs Lemon Juice
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 tbs Onions (grated)

Layer rice in bottom of 9x13 pan.  Spread chicken evenly over rice.  Mix soup, mayonnaise, onion, lemon juice and water chestnuts and spread over chicken.  Mix cornflakes and butter and spread over all.  Bake at 350° for 40 minutes.

Chicken Enchiladas

Chicken Enchiladas

1 dz Flour Tortillas
3 c Cooked Chicken (cubed)
2 c Cheese (shreaded)
Mix and dilute with 1/2 c Milk:
1 can Cream of Chicken
1 c Cheddar Cheese
1 c Onion (diced)
1 c Sour Cream
1 sm can Green Chillie (optional)

Roll small amount of chicken with 1 tbs Soup mixture in tortilla.  Place in greased casserole (9x13).  Pour rest of soup over tortillas.  Top with 1 c Cheese.  Bake at 350° for 30 minutes (or until bubbley).

Chicken Cordenblu

Chicken Cordenblu

Butterfly & Pound out chicken tenders
Season w/ Salt & Pepper
Fill with sandwich Ham & Swiss Cheese
Roll over
Flour, Egg & Bread Crumb coat

Pan fry (~1 inch deep) 7-8 mins or oven bake

Chex Mix

Chex Mix

2 c Corn, Wheat, and Rice Chex (each)
2 c Nuts, Pretzels, Cherrios, and Kix (each)
1/4 c Worschester Sauce
2 sticks Butter
1 tbs Garlic Powder
1 tbs Onion Powder

In 250 oven, melt butter, garlic, and onion poders with sauce.  Then, add cereal.  Bake fore 1 hour, stirring every 15 minutes.

Chew Os

Chewy Os

1 stick Margarine
3 c Mini Marshmallows
3 c O Shaped Cereal
1 can (14 oz) Sweetened Condensed Milk
1 pkg (18 1/4 oz) Yellow Cake Mix
1 pkg (12 oz) Chocolate Chips

1. Melt margarine in a small saucepan.  Carefully pour margarine onto a 10x15x1 baking pan.
2. Sprinkle the dry cake mix over the margarine.  Place a layer of marshmallows, chocolate chips, and then cereal.  Slowly drizzle the condenced milk over the cereal.
3.  Bake at 350° for 25-30 minutes. Let cool for 10 minutes.

Cheesy Bacon Biscuits

Cheesy Bacon Biscuits

1 Tube Biscuits
Cheese
Bacon

Butter a small baking dish then layer: Biscuits, Cheese, Bacon, Cheese and bake to directions.

Beef Stew

Beef Stew (Slow Cooked)

1 lb Stew Meat (browned)
1-1 1/2 c Broth
1 can Cream of Mushroom
1/2-1 c Carrots
1 1/2-2 c Potatoes
Onions
Bay Leaf
Garlic Powder

Mix all together in slow cooker.  Cook on Low or High until potatoes and carrots are tender.

Banana Bread

Banana Bread

2 c Sugar
2 Eggs
1 cube Butter
2 c Mashed Bananas (~4)
3 c Flour
1 tsp Baking Soda

Cream sugar & butter.  Add eggs and beat until smooth.  Add all other ingredients, mixing well.  Bake in greased and floured loaf pans for 50-60 minutes at 350° (until toothpick comes out clean).  Makes 2 loaves.

Baked Pork Chops

Baked Pork Chops

Combine:
1/4 tsp Mustard
1/2 tsp Flour
1/2 tsp Sugar
1/2 tsp Salt
1 tsp Vinegar
1/2 cup Water
1/2 cup Ketchup

Place porkchops in baking dish.  Pour above mixture over top.  Cover with foil.  Bake at 350° for 1 hour and 45 minutes.

15 Minute Bars

15 Minute Bars

4 c Oatmeal
1 c Brown Sugar
1 c Margarine (melted)
6 oz Chocolate Chips
1/2 c Peanut Butter

Mix oatmeal, sugar, and maragarine.  Pat into a 9x13 pan.  Bake at 425° for 10 minutes.  Let cool.
Topping:
Melt chocolate chips & peanut butter over hot water (or in microwave).  Spread over cooled cookie.

Zucchini Bread

Zucchini Bread

3 Eggs
1 C Oil
2 C Sugar
2 C Zucchini (shredded w/ skin)
2 tsp Vanilla
3 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon

Grease and flour 2 bread pans. Beat eggs, oil, sugar,  zucchinin and vanilla. Add sifted dry ingredients.

Bake 325 deg for 1 hour.

Instant Potato Soup Mix

Instant Potato Soup Mix

2 Cups instant mashed potatoes
1½ cups instant milk powder
2 tbsps instant chicken boullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp pepper
¼ tsp dried thyme
1/8 tsp turmeric
1½ tsp seasoning salt

Combine all ingredients in a bowl and mix. Store in 1 quart jar. Alternatively, you could divide the mix into small ziploc bags, adding 1/2 cup to each bag, as a handy addition to pack with your lunch.

To Serve:  Place ½ cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.