Wednesday, October 31, 2007
Same idea as Sloppy Joe's but with shredded chicken. Another easy recipe from Chris's friend Lee. Just put chicken breasts in the crockpot with barbecue sauce (i just estimate on amounts based on how much i am making) and cook for 7-8 hrs on low or 3-4 hrs on high. I like to shred the chicken and then mix with sauce and keep cooking for an extra hour. You could also get fancy on this and add other ingredients but i like the simplicity of it.
It is also extra good if you butter and toast the buns before serving! Its a really easy meal and I just serve celery and carrot sticks with it.
PS- There are still lots of people on here who haven't posted yet. I know its a busy time of year so no pressure but if you have something to post don't be shy! We would love to hear your ideas!
These have replaced chocolate chip as my new favorite cookie. If you knew how much i love chocolate chip you would know this is a big deal. I got this one from Chris's friend Lee.
1 box Devil's food cake mix
1/3 cup oil
1 pckg. Rolos candies
Mix the first three ingredients together and then roll into little balls with 1 rolo inside each ball (i try to make them as small as possible to maximize the rolo to dough ratio). Bake at 350 for 9 minutes.
Sunday, October 28, 2007
1 24 oz jar of Pace Picante sauce (medium or mild)
1 -2 cups brown sugar
4 chicken breasts
stir all together in crock pot and cook for 4-8 hours remove chicken and shred. Return chicken to crock pot and cook an additional hour.
Make tacos with flour tortillas, shredded cheese, lettuce, tomatoes, onions, olives, beans, and anything else your little heart desires!
***a must have for our family with these tacos are the uncooked flour tortillas from Costco. The brand is tortilla land. You cook them on your stove and they are so yummy!
This is a family favorite (a recipe from my Grandma) Yum!
10-12 chicken tenders
1/2 cup flour (with a dash of salt and pepper to taste)
4-6 Tablespoons butter
1/3 cup honey
1/2 cup lemon juice
2 Tablespoons soy sauce
Heat oven to 350 and melt butter in baking dish. Roll chicken in flour. Roll floured chicken in butter and let bake for 20 minutes. Whisk together sauce ingredients. After chicken has been in the oven for 20 minutes start basting with sauce. turn and baste every 15 minutes for 1 hour. This chicken has some kick and is a little sweet and sour tasting. A really good and DIFFERENT chicken recipe.
Saturday, October 27, 2007
I'll be honest, i kind of just wanted to show everyone my picture. Presentation is not my strong point in cooking so these were kind of good for me. The recipe's not that tricky though, its pretty much the one right on the back of the caramels with a few little modifications.
5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
1/3 package semi-sweet chocolate chips
2 cups oreos (or I did Snickers or any candy bar, or nuts)
INSERT wooden pop stick (they are included in the Kraft caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; refrigerate for about 25 minutes or until caramel is set.
Melt semi-sweet chocolate chips Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.
Thursday, October 25, 2007
Hopefully everyone on here likes broccoli because apparently I do! I'll try and mix it up with a new vegetable next time. This is a favorite in our house, I found it on the Campbells website.
2 tbsp. vegetable oil
1 lb. small red potato, sliced 1/4" thick
1 pkg. (about 10 oz.) refrigerated cooked chicken strips (you could cook and cup up chicken if you don't buy these but it just takes longer)
2 cups fresh OR frozen broccoli flowerets
1 can Campbell's® Condensed Broccoli Cheese Soup OR Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup (i usually just use cream of chicken or cream of whatever because i am cheap)
1/2 cup milk
1/4 tsp. garlic powder
1/4 cup grated Parmesan cheese
HEAT oil in skillet. Add potatoes. Cover and cook over medium heat 10 min., stirring occasionally.
STIR in chicken and broccoli.
MIX soup, milk and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 min. or until done.
It occurred to me the other day that this might be good served with rice, but I don't know if that would be too many carbs. It says it serves 4 but I can't usually make it stretch for two meals. I guess we're big eaters?
Monday, October 22, 2007
1 package of Pillsbury Refrigerated Rolls
Vegetable Oil (or Olive)
1. Heat the oil
2. Poke a hole in the middle of the rolls and stick them in the oil
3. Brown both sides.
4. When they are cooked (doesn't take very long), put the donuts on a paper towel to soak up an excess oil.
5. Fill a ziploc bag with powdered sugar drop the dried donuts in and shake.
You have yourself some powdered donuts.
Disclaimer: This is not a healthy treat, however making them for FHE every couple of months... priceless! :)
This recipe is one my mother in law has mastered! I think it is a Pampered Chef recipe too. Super yummy and again really fast!
1/2 lbs. ground beef cooked and drained
1 package (1.25 ounce) taco seasoning mix
1 C shredded cheddar cheese
2 tbsp water
2 packages (8 ounces each) refrigerated crescent roll dough
1. Preheat oven to 375
2. Combine meat, seasoning and water in frying pan.
3. Arrange crescent triangles on round baking stone, having the point facing outward and flat part of triangle facing center.
It should look like this.
4. Put meat around the flat parts of the triangles, and turn the pointy parts of the crescent rolls over the meat.
It should look like this.
5. Serve by cutting pieces and put on plate with lettuce, tomato, cheese, Fritos, and ranch dressing.
This is more of an idea than a recipe and maybe everyone has already thought of this but I just discovered yesterday that broccoli is really good in mac & cheese!
It is super easy to add too you just add frozen broccoli during the last 3 minutes or so of your noodles boiling and then do everything else the same. I hardly add any butter and use skim milk so it is actually pretty good for you!
Sunday, October 21, 2007
One of the easiest recipes!
1 (3 oz) package of cream chesse and chives
1 C cooked chicken, cut up
1/2 C sauteed mushrooms
2 tbsp butter
1 package Pillsbury crescent rolls
1/2 C crushed croutons ( I used packaged bread crumbs)
1 tspn sage
1. Combine first 3 ingredients
2. Spread on rolls and fold up. Dip folded rolls in melted butter. Then in bread crumbs mixed with sage.
3. Bake on ungreased cookie sheet at 375 for 15-20 minutes.
4. Serve with your favorite gravy (We use cream of mushroom soup.)
Yum Yum! Try "Sum"!
Thursday, October 18, 2007
1 cup refrigerated biscuits
4 tbsp butter
1/4 cup brown sugar
1/2 tspn cinnamon
(If you like nuts, you can put the nut of you choice in as well.)
Cut refrigerated biscuits in quarters. Put butter in round cake dish and microwave 1 min. 30 sec. until butter is melted. Stir in brown sugar and cinnamon, put refrigerated biscuits on top, mix so buttery mixture is all over biscuits. Microwave for 3-4 minutes.
So good... and so fast. Husbands love this when you have this for them in the morning. They think you slaved away in the kitchen early Saturday morning, when really you got up 5 minutes before.... sneaky and delicious!
1) Wash and quarter how ever many potatoes you want.
2) In a bowl mix them with salt, pepper, rosemary, and olive oil.
3) Bake in a pyrex for about an hour at 400 degrees.
Another way, which is nice if you are using the oven for your main course, is boiling quartered red potatoes in water on the stove. Once they are soft, drain and mix with butter and Lawry's garlic salt with parley bits. So good!
Wednesday, October 17, 2007
Tuesday, October 16, 2007
PS- If anyone is still confused about how to post, leave a comment here and i'll email you. If you requested to join and your name is not on the list on the side (under Contributors), you need to check your email and confirm the email request I sent. Thanks!
I am all about any combination of broccoli, chicken, and cheese, so I love this one.
1 medium package wide egg noodles, cooked
2-3 chicken breasts, cubed and cooked in skillet in butter and lemon pepper
2 cans cream of chicken soup
1/2 cup mayonnaise (i use fat free and it tastes fine)
1 tablespoon lemon juice
1 medium package chopped broccoli
grated cheddar cheese
Grease a 9x13 inch pan. Spread wide egg noodles in bottom of pan. Next sprinkle cooked chicken on top of moodles. Mix the soup, mayo, and lemon juice and spread over chicken in pan. Cook broccoli according to package directions, then drain. Spread broccoli over soup misture. Sprinkle grated cheese over all and bake at 350 for 40-45 minutes.
This recipe can also be used with rice on the bottom layer instead of noodles.
Monday, October 15, 2007
Saturday, October 13, 2007
I made this recipe for a church activity tonight and my husband said he was quote, "surprised" that it actually tasted good. Thanks Chris. When I asked why he said because it is "sweeter and fluffier" than most corn breads. So there you go.
3 cups Bisquick
1/3 cup corn meal
1/2 teaspoon baking soda
1/2 cup margarine
1 1/4 cups sugar
1 1/2 cups milk
Mix dry ingredients together in a large bowl. Cream wet ingredients in another bowl and add dry ingredients to it. Pour into a greased and floured 9x13 inch baking pan. Bake at 350 degrees for 30-40 minutes (325 if using a glass pan).
Mine was done right at the 30 minute mark so keep an eye on it.
I serve it with chilli and voila! dinner is served!
Friday, October 12, 2007
This is a recipe I found in the Lion House Cookbook. Super yummy. Jenny and Chel, I realized that you were supposed to put Sprite in with the yummy goodness we drank... and I forgot. So leave it in or take it out, it was good either way.
1/2 cup fresh lime juice
1/2 cup sugar
1 1/2 cups pineapple juice
1 quart lime sherbet
1 16 ounce bottle carbonated lemon-lime beverage
Thin slices of lime
Place lime juice, sugar, and pineapple juice in blender and whirl for 30 seconds. Add half the lime sherbet and whirl again for a few seconds. Pour into eight 10-ounce glasses (two-thirds full) and fill almost to top with carbonated lemon-lime beverage. Top each cup with a scoop of sherbet. Garnish with maraschino cherry and half slice of fresh lime. Serve with straw. Makes 8 servings.
I came across this recipe from the Family Fun magazine. We love it as well as it is a kid-friendly tasting recipe. If kids are picky, they can just eat the mashed potatoes off the top. This has also been our most recent standard dish to make when taking food into people.
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 to 1 1/2 cups cheddar cheese
Mashed Potato Topping:**
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
**I often either use leftover mashed potatoes or better yet...buy Country Crock pre-made potatoes from the grocery store. It's soooo much easier and faster. You certainly don't have to use this particular mashed potato recipe...use your own favorite although I do like this one if I'm in the mood to make it.
Cook the corn according to package instructions. Drain and set aside.
Melt the butter in a large skillet over medium heat. Saute the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef and brown and then drain excess fat. Set heat to medium-low and stir in garlic and flour to beef mixture. Then add beef broth, canned tomatoes, herbs, corn and worcestershire sauce. Gently simmer for several minutes, partially covered, then add salt and pepper to taste. Transfer mixture to a buttered casserole dish. Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20 minutes, until the top is golden brown.
Mashed Potato Directions:
Put peeled and chopped potatoes in a large pot and fill with enough water to cover them by a couple of inches. Add 2 teaspoons of salt to the water and bring to a boil. Cook uncovered on high heat for 10 to 13 minutes. (Potatoes are done when they can be sliced easily with a butter knife). Drain the potatoes and transfer to a large mixing bowl. Scatter butter pieces and spoon sour cream here and there over hot potatoes. Wait several minutes then partially mash potatoes with a hand masher. Switch to an electric mixer and continue to mash, adding enough milk to make medium-soft mashed potatoes. Salt to taste.
So this is the best Pumpkin Bread you will EVER have, it's my husband's dad's recipe. I just cooked it the other day and substituted the oil with 1.5 cups of applesauce. It was a little sticky on the outside but still really good!
4 1/2 cups sugar
1 1/2 cups canola oil
1 (29 oz.) can pumpkin
4 1/2 cups all-purpose flour
3/4 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. crushed cloves
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 cups nuts, chopped*
Preheat oven to 350 degrees. Mix sugar and oil (or applesauce) together, beat in eggs, add pumpkin, mix well. In a separate bowl sift together flour, salt, nutmeg, cinnamon, cloves and baking powder. Cream pumpkin mixture and dry ingredients together, stir in nuts. Pour into greased loaf pans, filling half full. Bake for 1 1/4 hours for regular size loaves or 50 minutes for small loaves. Makes 3 regular size loaves or 5 - 6 small loaves.
*I sometimes add chocolate chips. Add 1 small bag at the same time that you add the nuts.
Thursday, October 11, 2007
I wish I could say I had made those, but they are way too pretty to be my decorations. Thanks to Jessica for this recipe. These are the best sugar cookies I have tasted, they always come out soft.
3 1/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter
1/2 cup dairy sour cream
Sift together flour, baking soda, and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture and beat until well mixed. Chill dought about an hour. Roll out 1/4 to 1/2 inch thick on lightly powdered board. Cut into desired shapes. Place on lightly greased cookie sheet and bake at 400 degrees for 8-10 minutes.
Makes 2 1/2-3 dozen cookies
Combine 1/3 cup butter softened, 3 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk