-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!**
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!**
-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.
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.
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**
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.
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.
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.
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.
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.
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.
(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)**
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.
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.
(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.
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.
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
(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.
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.
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.
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.
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.
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.
(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)
(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.
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
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
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
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.
(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.
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.
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.
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.
(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.
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)
(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.
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.
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
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
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.
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
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.
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.
(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.
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.
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.
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.
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.
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.
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!)
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
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.
(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.
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.
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.
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).
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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