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Crockpot Cheesy Chicken Spaghetti
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Trina Christen
Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
Trina Christen
Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
Crockpot Chicken Enchilada Soup
_Josey Nelson
from www.dainty-chef.com
Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and sour cream and serve.
from www.dainty-chef.com
Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and sour cream and serve.
Mrs. See's Fudge
_Jeanette Groppe
4 1/2 c. sugar
1 c. oleo
1 lg. can Pet milk
1 tsp. salt
3 (6oz.)pkgs chocolate chips
1 7oz. jar marshmallow creme
1 1/2 c. nuts
1 tsp. vanilla
Boil sugar, oleo, milk and salt exactly 9 mins. Stir constantly. Remove from heat and add chocolate chips, marshmallow creme, nuts and vanilla. Work fast as it sets up really fast. Recipe calls for 9 x 13 pan, but I always have some left and just pour into smaller pan.
4 1/2 c. sugar
1 c. oleo
1 lg. can Pet milk
1 tsp. salt
3 (6oz.)pkgs chocolate chips
1 7oz. jar marshmallow creme
1 1/2 c. nuts
1 tsp. vanilla
Boil sugar, oleo, milk and salt exactly 9 mins. Stir constantly. Remove from heat and add chocolate chips, marshmallow creme, nuts and vanilla. Work fast as it sets up really fast. Recipe calls for 9 x 13 pan, but I always have some left and just pour into smaller pan.
Lorene's Muddy Boots
_Jeanette Groppe
2 c. smooth or chunky peanut butter
1 c. oleo or butter, softened
5 c. powdered sugar
2 (12 oz.) pkgs choc chips
4 to 5 T. shortening.
Combine peanut butter and butter with a spoon until thoroughly mixed. Add powdered sugar and do the same. Do not use a mixer as it makes it too soft.
Form into balls. If they are too sticky rinse hands in water, OR add more powdered sugar OR refrigerate.
Dip in choc. chips and shortening which has been melted together. Can use choc. coating. Mom used to add a square of paraffin wax to choc. mixture, but paraffin is sometimes hard to find and it works okay without.
2 c. smooth or chunky peanut butter
1 c. oleo or butter, softened
5 c. powdered sugar
2 (12 oz.) pkgs choc chips
4 to 5 T. shortening.
Combine peanut butter and butter with a spoon until thoroughly mixed. Add powdered sugar and do the same. Do not use a mixer as it makes it too soft.
Form into balls. If they are too sticky rinse hands in water, OR add more powdered sugar OR refrigerate.
Dip in choc. chips and shortening which has been melted together. Can use choc. coating. Mom used to add a square of paraffin wax to choc. mixture, but paraffin is sometimes hard to find and it works okay without.
Caramel Popcorn
__Julie Urban
2 cups brown sugar
1 stick butter
1/2 c white corn syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla
Pop some popcorn. Then boil all ingredients listed above except for the soda and vanilla. Boil for 5 minutes. Take off heat. Add soda and vanilla. Pour over popcorn. Stir. Bake 1 hour at 250 degrees. Stir every 15 minutes.
2 cups brown sugar
1 stick butter
1/2 c white corn syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla
Pop some popcorn. Then boil all ingredients listed above except for the soda and vanilla. Boil for 5 minutes. Take off heat. Add soda and vanilla. Pour over popcorn. Stir. Bake 1 hour at 250 degrees. Stir every 15 minutes.
3 Ingredient Chocolate Toffee Bars
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Kelli Devine- Mattson
1 roll refidgerator sugar cookie dough
Chocolate Chips
Heath Toffee Bits
Let cookie dough set at room temp, press into 9x13 baking pan, sprinkle chocolate chips (approx. 1-2 cups), sprinkle toffee chips (approx. 1-1 1/2 cups.) Bake as directed on cookie dough pkg. (Amount of choc. chips and toffee bits is really to your liking!) If you want to use a jellyroll pan, use 2 pkgs. of sugar cookie dough.
Super easy and super yummy!!!
Kelli Devine- Mattson
1 roll refidgerator sugar cookie dough
Chocolate Chips
Heath Toffee Bits
Let cookie dough set at room temp, press into 9x13 baking pan, sprinkle chocolate chips (approx. 1-2 cups), sprinkle toffee chips (approx. 1-1 1/2 cups.) Bake as directed on cookie dough pkg. (Amount of choc. chips and toffee bits is really to your liking!) If you want to use a jellyroll pan, use 2 pkgs. of sugar cookie dough.
Super easy and super yummy!!!
Super Easy Fruit Dip
Kelli Devine- Mattson
1/4 c. brown sugar
1/4 c. white sugar
1 brick cream cheese
Softern cream cheese, add both kinds of sugar, mix with mixer until smooth. Server with your choice of fresh sliced fruit!
I recomend chilling the dip for a couple of hrs. before serving, but you can serve it right away.
1/4 c. brown sugar
1/4 c. white sugar
1 brick cream cheese
Softern cream cheese, add both kinds of sugar, mix with mixer until smooth. Server with your choice of fresh sliced fruit!
I recomend chilling the dip for a couple of hrs. before serving, but you can serve it right away.
Turkey Sliders with Chili Cheese Mayo
Staci Wiederstein
4 bacon strips
1 med onion, finely chopped
2 garlic cloves, minced
2 T worcestershire sauce
1/2 t salt
1/4 t pepper
1lb ground turkey
2 T veggie oil
12 heat and serve rolls
Lettuce Leaves
Tomato Slices
Mayo:
1 C Mayo
1 Jar (5oz) sharp american cheese spread
1 t onion powder
1 t garlic powder
1 t chili powder
In a large skillet cook bacon over med heat until crisp. Remove to paper towels. Crumble bacon and set aside. In the same skillet saute onion in the bacon grease until tender. Add garlic and cook 1 more minute. Transfer to a large bowl. Add the bacon, worcestershire, salt and pepper. Crumble turkey over mixture and mix well. Shape into 12 patties. Cook in a large skillet coated in the veggie oil for 3-4 minutes on each side. Meanwhile bake rolls according to package directions.
For Mayo, in a small bowl combine the mayo, cheese spread, onion powder, garlic powder, and chili powder. Mix well.
Split rolls, spread with mayo. Top each burger with lettuce and tomato.
4 bacon strips
1 med onion, finely chopped
2 garlic cloves, minced
2 T worcestershire sauce
1/2 t salt
1/4 t pepper
1lb ground turkey
2 T veggie oil
12 heat and serve rolls
Lettuce Leaves
Tomato Slices
Mayo:
1 C Mayo
1 Jar (5oz) sharp american cheese spread
1 t onion powder
1 t garlic powder
1 t chili powder
In a large skillet cook bacon over med heat until crisp. Remove to paper towels. Crumble bacon and set aside. In the same skillet saute onion in the bacon grease until tender. Add garlic and cook 1 more minute. Transfer to a large bowl. Add the bacon, worcestershire, salt and pepper. Crumble turkey over mixture and mix well. Shape into 12 patties. Cook in a large skillet coated in the veggie oil for 3-4 minutes on each side. Meanwhile bake rolls according to package directions.
For Mayo, in a small bowl combine the mayo, cheese spread, onion powder, garlic powder, and chili powder. Mix well.
Split rolls, spread with mayo. Top each burger with lettuce and tomato.
Microwave Peanut Brittle
_Cathy Hennessy Roberts
1 cup raw peanuts
1 cup granulated sugar
1/2 cup white corn syrup
1/2 tsp salt
1tsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Stir together peanuts, sugar, syrup, and salt in a 1 1/2 qt microwave proof casserole. Microwave 7-8 minutes, stiring after 4 min. Add butter and vanilla.
Then my recipe card ends,but I would microwave it 1=3 min. more. Then you take it out of the microwave and add the baking soda.t will foam up and then you pour it out on a baking sheet and let harden.
I hope this is right I am doing the baking soda part on memory.
1 cup raw peanuts
1 cup granulated sugar
1/2 cup white corn syrup
1/2 tsp salt
1tsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Stir together peanuts, sugar, syrup, and salt in a 1 1/2 qt microwave proof casserole. Microwave 7-8 minutes, stiring after 4 min. Add butter and vanilla.
Then my recipe card ends,but I would microwave it 1=3 min. more. Then you take it out of the microwave and add the baking soda.t will foam up and then you pour it out on a baking sheet and let harden.
I hope this is right I am doing the baking soda part on memory.
Almond Bark Drop Cookies (avalanche cookies)
_Heather Elliott
(from recipelion.com)
Yields: 48
Preparation Time: 15 min
2 1/2 pounds white chocolate almond bark
1 cup peanut butter
3 cups marshmallows
3 cups crisped rice cereal
3 cups salted peanuts
Melt white chocolate almond bark and peanut butter together over low heat until smooth, stirring frequently.
Stir in marshmallows, crisped rice cereal, and peanuts.
Drop by teaspoonfuls onto waxed paper and cool.
(from recipelion.com)
Yields: 48
Preparation Time: 15 min
2 1/2 pounds white chocolate almond bark
1 cup peanut butter
3 cups marshmallows
3 cups crisped rice cereal
3 cups salted peanuts
Melt white chocolate almond bark and peanut butter together over low heat until smooth, stirring frequently.
Stir in marshmallows, crisped rice cereal, and peanuts.
Drop by teaspoonfuls onto waxed paper and cool.
Pretzel-Topped Sweet Potatoes
Patty Jakub Kmiecik
10-12 servings Prep: 20min. Bake: 25 min.
Ingredients
2 cups pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2 ½ pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
½ cup sugar
1 teaspoon pure vanilla extract
In a large bowl, combine pretzels, pecans, cranberries, brown sugar and ½ cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into greased shallow 2 qt. baking dish; sprinkle with pretzel mixture. Bake uncovered, at 350 degrees for 25-30 minutes or until the edges are bubbly.
Best sweet potato casserole I've ever had! Thanks Rachel Wilke!
10-12 servings Prep: 20min. Bake: 25 min.
Ingredients
2 cups pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2 ½ pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
½ cup sugar
1 teaspoon pure vanilla extract
In a large bowl, combine pretzels, pecans, cranberries, brown sugar and ½ cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into greased shallow 2 qt. baking dish; sprinkle with pretzel mixture. Bake uncovered, at 350 degrees for 25-30 minutes or until the edges are bubbly.
Best sweet potato casserole I've ever had! Thanks Rachel Wilke!