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.
Miracle Whip Baked Chicken with Rice Crispies
_ Donna Schultz Pearson
4-6 boneless skinless chicken breasts
Mayonnaise or Miracle Whip
Rice Krispies, crushed
1 tsp. salt and 1 tsp. pepper or Lawry's seasoning salt.
I add garlic powder and any other seasonings I can think of.
Roll chicken into mayonnaise, then into Rice Krispies. Use a bag really makes it easier to coat the chicken with the Rice Krispies. Add the seasonings to the Rice Krispies. Place into a 9 x 13 inch baking dish. Bake at 350 degrees for 50-60 minutes or until brown.
4-6 boneless skinless chicken breasts
Mayonnaise or Miracle Whip
Rice Krispies, crushed
1 tsp. salt and 1 tsp. pepper or Lawry's seasoning salt.
I add garlic powder and any other seasonings I can think of.
Roll chicken into mayonnaise, then into Rice Krispies. Use a bag really makes it easier to coat the chicken with the Rice Krispies. Add the seasonings to the Rice Krispies. Place into a 9 x 13 inch baking dish. Bake at 350 degrees for 50-60 minutes or until brown.
Make Ahead Soft Shell Burritos
Rachel Anne Woita
1. Brown 1 lb. hamburger
2. Add 1 packet taco seasoning
3. Add 1/4 cup of water or a little bit less.
4. Add 1 16oz. Can of refined beans.
5. Warm soft shells
6. Spread hamburger/bean mixture, cheese, salsa.
7. Roll tight, wrap in Saran wrap tightly(I cut burritos in half, they fit better-so 12count will be 24 neatly wrapped burritos when all done).
8. Put in container in fridge, and by tomorrow night, supper will be served.
All my kids loved them. Even my 4 yr old Marcus.
1. Brown 1 lb. hamburger
2. Add 1 packet taco seasoning
3. Add 1/4 cup of water or a little bit less.
4. Add 1 16oz. Can of refined beans.
5. Warm soft shells
6. Spread hamburger/bean mixture, cheese, salsa.
7. Roll tight, wrap in Saran wrap tightly(I cut burritos in half, they fit better-so 12count will be 24 neatly wrapped burritos when all done).
8. Put in container in fridge, and by tomorrow night, supper will be served.
All my kids loved them. Even my 4 yr old Marcus.
Crockpot Lasagna
Donna Schultz Pearson
Just got this off the Crockin Girls website....definitely trying this one out soon!
2 lbs. fully cooked ground hamburger meat
1 onion
2 jars favorite marinara sauce
1 box uncooked lasagna noodles
2 lb. tub ricotta cheese (I'm going to use half cottage cheese for less fat value)
1 cup mozzarella cheese
1 egg, beaten
Italian seasoning to taste
Fresh baby spinach
Cooking spray
Brown hamburger with onion. Mix in spaghetti sauce. Mix together ricotta, half mozzarella, egg, Italian seasoning. Spray bottom of crock with cooking spray. Layer meat, noodles, cheese, spinach, meat, noodles, cheese, spinach, meat and second half of mozzarella cheese. Cook on low for about 3 hours.
*This amount of ingredients will feed about 8 people.
Just got this off the Crockin Girls website....definitely trying this one out soon!
2 lbs. fully cooked ground hamburger meat
1 onion
2 jars favorite marinara sauce
1 box uncooked lasagna noodles
2 lb. tub ricotta cheese (I'm going to use half cottage cheese for less fat value)
1 cup mozzarella cheese
1 egg, beaten
Italian seasoning to taste
Fresh baby spinach
Cooking spray
Brown hamburger with onion. Mix in spaghetti sauce. Mix together ricotta, half mozzarella, egg, Italian seasoning. Spray bottom of crock with cooking spray. Layer meat, noodles, cheese, spinach, meat, noodles, cheese, spinach, meat and second half of mozzarella cheese. Cook on low for about 3 hours.
*This amount of ingredients will feed about 8 people.
Slow Cooker Chicken & Wild Rice
Michelle Koranda
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 onion, chopped
1 box long grain and wild rice with seasonings (I use uncle Ben's)
Place chicken in crockpot, top with chopped onion & cover with cream of mushroom soup. Cover and cook on low 4-6 hours. Cook rice according to package directions. while rice is cooking stir the chicken so it breaks apart. When rice is done stir in with chicken mixture & serve.
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 onion, chopped
1 box long grain and wild rice with seasonings (I use uncle Ben's)
Place chicken in crockpot, top with chopped onion & cover with cream of mushroom soup. Cover and cook on low 4-6 hours. Cook rice according to package directions. while rice is cooking stir the chicken so it breaks apart. When rice is done stir in with chicken mixture & serve.
Easy Homemade Pizza
Kim Reeves
1 loaf frozen bread dough
1 14 oz jar ragu pizza sauce
2 cups cheese
Any ingredients you Want...
Morning - Put frozen bread dough in a 9x13 pan sprayed with pam. Cover with kitchen towel.
For Supper - punch down loaf into a crust. Pour on pizza sauce. Add any ingredients you want: browned hamburger (only need 1/2-3/4 lb.), green pepper, onion, mushrooms,ham, pepperoni, etc..
Lastly, sprinkle on 2 cups of any cheese.
Bake 450 for 15-20 minutes, watch closely.
1 loaf frozen bread dough
1 14 oz jar ragu pizza sauce
2 cups cheese
Any ingredients you Want...
Morning - Put frozen bread dough in a 9x13 pan sprayed with pam. Cover with kitchen towel.
For Supper - punch down loaf into a crust. Pour on pizza sauce. Add any ingredients you want: browned hamburger (only need 1/2-3/4 lb.), green pepper, onion, mushrooms,ham, pepperoni, etc..
Lastly, sprinkle on 2 cups of any cheese.
Bake 450 for 15-20 minutes, watch closely.
Stuffed Chicken Breasts
Suzi Havelka
3 Chicken Breast
8 oz Cream cheese
Green Onion
1/2 pk of bacon
Chop the onions and bacon into small pieces. Mix into the cream cheese.
Cut the chicken horizontally in the middle. Spread the cream cheese mix on one half of the chicken. Fold over the other half of the chicken on top of the cream cheese mix.
I put cheese soup over the chicken. Other ideas that can be put on around the chicken are cracker crumbs and chicken stuffing.
The chicken was a little dry when I didn't cover it with aluminum foil.
Cook at 375 for 45 minutes.
B L T Pizza
Jeanette Groppe
Someone gave me this recipe without any measurements, but I guarantee you it is delicious.
1 pizza shell, prepared or from a mix.
1 T. cornmeal
olive oil
1 T. plus of parmesan cheese
mozarella chees
mayonnaise or salad dressing
Sprinkle crust with 1 T. cornmeal, drizzle with a little olive oil and top with 1 T. Parmesan chees. Bake at 425 for 5 mins. Top with sliced tomatoes and crumbled bacon. Squeeze mayonnaise around the bacon and tomatoes. Top with parmesan and mozzarella or cheese of choice. Bake until the cheese is melted and bubbly. Top with shredded or chopped lettuce.
Someone gave me this recipe without any measurements, but I guarantee you it is delicious.
1 pizza shell, prepared or from a mix.
1 T. cornmeal
olive oil
1 T. plus of parmesan cheese
mozarella chees
mayonnaise or salad dressing
Sprinkle crust with 1 T. cornmeal, drizzle with a little olive oil and top with 1 T. Parmesan chees. Bake at 425 for 5 mins. Top with sliced tomatoes and crumbled bacon. Squeeze mayonnaise around the bacon and tomatoes. Top with parmesan and mozzarella or cheese of choice. Bake until the cheese is melted and bubbly. Top with shredded or chopped lettuce.
Fall of the Bone Pork Chops
Cathy Roberts
3 or 4 pork chops
2 cans cream of mushroom soup
2 packages Hidden Valley dip
Place pork chops in crock pot. Mix soups and dip packages together and pour over pork chops . Cook on low 6 hours.
3 or 4 pork chops
2 cans cream of mushroom soup
2 packages Hidden Valley dip
Place pork chops in crock pot. Mix soups and dip packages together and pour over pork chops . Cook on low 6 hours.
Easy Taco Casserole
Jen Wood
1-14 oz. Can diced tomatoes
1/2 cup milk
1 can cheddar cheese soup
1/2 bag tortilla chips
1 pack taco seasoning
Brown gr. Beef, add taco seasoning, then mix milk, soup and tomatoes and mix into meat. Cover with tortilla chips bake at 400' for 15-20 minutes.
Then put ur favorite toppings on like: black olives, sour cream and more shredded cheese and lettuce.
1-14 oz. Can diced tomatoes
1/2 cup milk
1 can cheddar cheese soup
1/2 bag tortilla chips
1 pack taco seasoning
Brown gr. Beef, add taco seasoning, then mix milk, soup and tomatoes and mix into meat. Cover with tortilla chips bake at 400' for 15-20 minutes.
Then put ur favorite toppings on like: black olives, sour cream and more shredded cheese and lettuce.
Crunchy Chicken Dippers
Susan Partridge
Makes:8 servings
2 eggs beaten
2 lb boneless skinless chicken breasts, cut into strips
4 1/2 cups Honey Bunches of Oats Cereal, crushed
1/2 cup panko bread crumbs
Preheat oven to 375. Put beaten eggs in shallow dish or pie plate.
Dip chicken in eggs , turning to coat. Roll in cereal and panko crumbs.
Place on cookie sheet that has been sprayed with Pam.
Bake 25 min or until chicken is cooked through. Serve with your favorite
dipping sauce. Enjoy!!
Makes:8 servings
2 eggs beaten
2 lb boneless skinless chicken breasts, cut into strips
4 1/2 cups Honey Bunches of Oats Cereal, crushed
1/2 cup panko bread crumbs
Preheat oven to 375. Put beaten eggs in shallow dish or pie plate.
Dip chicken in eggs , turning to coat. Roll in cereal and panko crumbs.
Place on cookie sheet that has been sprayed with Pam.
Bake 25 min or until chicken is cooked through. Serve with your favorite
dipping sauce. Enjoy!!
Yum Yum Chicken
By Natalie Wright Sherman
1 rotisserie chicken
8 oz. sour cream
1 can cr. of chicken
1 can cr. of celery
1 container cornbread stuffing
1 cup chicken broth
1/2 stick melted butter
Tear up rotisserie chicken, and layer on bottom of casserole dish. Combine cr. of chicken, cr. of celery and sour cream in a bowl, and then layer over chicken. Layer stuffing on top of chicken/soup mixture. Pour chicken broth and melted butter over the top of the stuffing. Bake at 350 for 30 minutes.
(Note: I made this last night for the first time, and it was very good and easy. However, we did notice that a little of the stuffing was still crunchy - which was fine - but if you would prefer it to be completely soft, you might try putting it under the soup mixture? Just a thought. Everyone liked it in our house though, my son said, "It's a keeper!")
1 rotisserie chicken
8 oz. sour cream
1 can cr. of chicken
1 can cr. of celery
1 container cornbread stuffing
1 cup chicken broth
1/2 stick melted butter
Tear up rotisserie chicken, and layer on bottom of casserole dish. Combine cr. of chicken, cr. of celery and sour cream in a bowl, and then layer over chicken. Layer stuffing on top of chicken/soup mixture. Pour chicken broth and melted butter over the top of the stuffing. Bake at 350 for 30 minutes.
(Note: I made this last night for the first time, and it was very good and easy. However, we did notice that a little of the stuffing was still crunchy - which was fine - but if you would prefer it to be completely soft, you might try putting it under the soup mixture? Just a thought. Everyone liked it in our house though, my son said, "It's a keeper!")
Slow Cooker BBQ Beef Sandwiches
Rose Webber and Kelli Devine- Mattson
1 3 lb. boneless beef chuck roast
1 c. BBQ sauce
1/2 c. apricot preserves
1/2 medium green bell pepper, chopped
1 T. dijon mustard
1 1/2 t. brown sugar
1 medium red onion, thinly sliced
3/4 c. jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
Trim excess fat from roast and cut into large pieces. Place in a 3 1/2 tp 4- quart slow cooker.
Combine BBQ sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 1/2 to 5 hours, until beef is very tender. Pull apart with fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce.. Serves at least 12.
1 3 lb. boneless beef chuck roast
1 c. BBQ sauce
1/2 c. apricot preserves
1/2 medium green bell pepper, chopped
1 T. dijon mustard
1 1/2 t. brown sugar
1 medium red onion, thinly sliced
3/4 c. jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
Trim excess fat from roast and cut into large pieces. Place in a 3 1/2 tp 4- quart slow cooker.
Combine BBQ sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 1/2 to 5 hours, until beef is very tender. Pull apart with fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce.. Serves at least 12.
Slow Cooker Chicken and Dumplings
By Staci Pierce Simonsen
4 boneless skinless chicken breasts 2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
Place chicken in crockpot, top with butter, soup, broth, onion, and parsley. Cook on high for 4-6 hours. Break chicken into small pieces or shred with fork. Cut raw biscuits into 9 pieces and place into pot. Cook an additional 30 minutes, and serve. Add more broth if necessary.
4 boneless skinless chicken breasts 2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
Place chicken in crockpot, top with butter, soup, broth, onion, and parsley. Cook on high for 4-6 hours. Break chicken into small pieces or shred with fork. Cut raw biscuits into 9 pieces and place into pot. Cook an additional 30 minutes, and serve. Add more broth if necessary.
Juicy Grilled Chicken
By Tina Behnke-Jones and Deb Sladky
'chicken breasts,
bottle of italian dressing
place in plastic bag over night and grill.
Very juicy with GREAT flavor! =)
'chicken breasts,
bottle of italian dressing
place in plastic bag over night and grill.
Very juicy with GREAT flavor! =)
Burrito Pie
By Kristin Doty Bohac
- 2 pounds ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) jar taco sauce
- 2 (16 ounce) cans refried beans
- 12 (8 inch) flour tortillas
- 9 ounces shredded Colby cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Spaetzle, Sausage, and Sauerkraut Casserole
By Kristin Doty Bohac
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 1/3 cup water
- 1 teaspoon vegetable oil
- 2 slices bacon, diced
- 1/2 large onion, chopped
- 2 tablespoons butter
- 1 small Gala apple, cored and chopped
- 2 tablespoons brown sugar
- 1 (16 ounce) package sauerkraut
- 1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Skillet Lasagna
By Charlotte Fittro
1 pound hamburger browned
1 12 ounce pkg of egg noodles
1 can tomato sauce
1 can water
1 small onion
1 - 2 cloves of garlic
1 1/2 tsp oregano
1 tsp basil
1 pkg shredded cheese (any type)
1 container of cottage cheese
1 can of diced tomatoes (if desired)
Cook noodles til almost done but not completely
In a skillet, brown hamburger with onion and minced or chopped garlic and any other seasoning you prefer. Add in tomato sauce, 1 can of water, and tomatoes (optional), top with cottage cheese and the shredded cheese. Cover and simmer for approximately 15 minutes or until everything is thickened. Recipe can be easily doubled for bigger crowd, super easy and crowd pleaser :)
1 pound hamburger browned
1 12 ounce pkg of egg noodles
1 can tomato sauce
1 can water
1 small onion
1 - 2 cloves of garlic
1 1/2 tsp oregano
1 tsp basil
1 pkg shredded cheese (any type)
1 container of cottage cheese
1 can of diced tomatoes (if desired)
Cook noodles til almost done but not completely
In a skillet, brown hamburger with onion and minced or chopped garlic and any other seasoning you prefer. Add in tomato sauce, 1 can of water, and tomatoes (optional), top with cottage cheese and the shredded cheese. Cover and simmer for approximately 15 minutes or until everything is thickened. Recipe can be easily doubled for bigger crowd, super easy and crowd pleaser :)
Apple and Onion Chicken Bake
By Caitlin Bazemore-Armstrong
1c green apple slices
1 small red onion, thinly sliced
1/2 lb boneless/skinless chicken breast
1/4 c shredded Parmesan cheese
1/4 c seasoned breadcrumbs
1/2 t dried thyme
2 T light butter
Saute apples and onions in 1 T butter for 6 mins or until tender. Transfer to sprayed baking dish. Top with chicken; sprinkle with salt and pepper. Combine parmesan, breadcrumbs, and thyme; sprinkle over chicken. Drizzle 1 T butter evenly over chicken. Bake uncovered 25-30 mins @ 350 or until chicken is done.
This recipe is for 2, but could easily be made for a family
1c green apple slices
1 small red onion, thinly sliced
1/2 lb boneless/skinless chicken breast
1/4 c shredded Parmesan cheese
1/4 c seasoned breadcrumbs
1/2 t dried thyme
2 T light butter
Saute apples and onions in 1 T butter for 6 mins or until tender. Transfer to sprayed baking dish. Top with chicken; sprinkle with salt and pepper. Combine parmesan, breadcrumbs, and thyme; sprinkle over chicken. Drizzle 1 T butter evenly over chicken. Bake uncovered 25-30 mins @ 350 or until chicken is done.
This recipe is for 2, but could easily be made for a family
Chef Al's Famous Bubble Pizza
By Ann Egr
This is from the Grandgenett's house
1.5 lbs hamburger approx
1/4 c. chopped onions (I never measure so give or take)
1 pk. taco seasoning
3/4 C. Water
1 can tomato soup
1 (16.3 oz can) biscuits ---I've used 2 small cans
2 cups shredded cheese
Brown hamb. & onions. Drain. Add seasoning, water, and soup. Mix well. Bring to boil and simmer for @ 3 min. Remove from heat. Separate dough and cut each biscuit into 4 pieces if you sm. & 8 if using lg. Add to beef mixture. Stir gently. Spoon mixture into ungreased 13x9 pan.
Bake 375 for 18-23 minutes or until sauce is bubbly & biscuits golden brown. Remove from oven, add black olives and cheese. Return to oven until cheese melts. Add garnishes as you wish---sour cream, salsa, tomatoes, etc!
Wonderful!!
This is from the Grandgenett's house
1.5 lbs hamburger approx
1/4 c. chopped onions (I never measure so give or take)
1 pk. taco seasoning
3/4 C. Water
1 can tomato soup
1 (16.3 oz can) biscuits ---I've used 2 small cans
2 cups shredded cheese
Brown hamb. & onions. Drain. Add seasoning, water, and soup. Mix well. Bring to boil and simmer for @ 3 min. Remove from heat. Separate dough and cut each biscuit into 4 pieces if you sm. & 8 if using lg. Add to beef mixture. Stir gently. Spoon mixture into ungreased 13x9 pan.
Bake 375 for 18-23 minutes or until sauce is bubbly & biscuits golden brown. Remove from oven, add black olives and cheese. Return to oven until cheese melts. Add garnishes as you wish---sour cream, salsa, tomatoes, etc!
Wonderful!!
Bubble Pizza
By Andrea Zara and Candi Lacy Hannan
Cut biscuits into quarters and put in the bottom of a greased 9x13 pan, spread meat mixture over the biscuits and top with onions, olives and mushrooms.
Bake at 400 for 20-25 minutes, sprinkle with cheese and bake an additional 5-10 minutes until cheese is melted.
**Olives, mushrooms and onions can be omitted as desired and other things added in if wanted.
- 1 pound ground beef
- 1/4 pound sliced pepperoni
- 1 (14 ounce) can pizza sauce
- 2 (12 ounce) packages biscuits
- 1/2 onion, sliced and separated into rings
- 1 (10 ounce) can sliced black olives
- 1 (4.5 ounce) can sliced mushrooms
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
Cut biscuits into quarters and put in the bottom of a greased 9x13 pan, spread meat mixture over the biscuits and top with onions, olives and mushrooms.
Bake at 400 for 20-25 minutes, sprinkle with cheese and bake an additional 5-10 minutes until cheese is melted.
**Olives, mushrooms and onions can be omitted as desired and other things added in if wanted.
French Dip Sandwiches
By Beverly Lindstrom
Roast (Arm Roast works best)
1 can Campbell's French Onion Soup
1 can beef broth
1/2 c soy sauce
1 c water
Garlic to taste
Cook 6-8 hrs in crock pot. Shred the meat, use the juice as your au jus. Use Hoagie buns and swiss cheese.
Roast (Arm Roast works best)
1 can Campbell's French Onion Soup
1 can beef broth
1/2 c soy sauce
1 c water
Garlic to taste
Cook 6-8 hrs in crock pot. Shred the meat, use the juice as your au jus. Use Hoagie buns and swiss cheese.
Peanut Butter Chicken
By Autumn Hughes
2lb chicken breast
1 cup chicken broth
1 tbsp olive oil
1/2 cup white wine (optional)
2 tbsp soy sauce
1 tsp each of garlic powder, onion powder, basil, poultry seasoning, season salt, ginger (I keep this combination in a repurposed spice jar to use when I make this dish. I have never used the poultry seasoning.)
1/2 cup peanut butter
Brown Sugar (optional)
Cooked Rice
Optional Additions:
Chili Peppers or Powder
Cut Vegetables: carrots, pea pods, water chesnuts
Cut chicken up into bite size cubes or slices. Saute chicken in oil and spices. When chicken is cooked, add wine, simmering 3-5 minutes. Add soy sauce and broth to this mixture. Cook on low for a few minutes, covered. A couple of minutes before serving, stir in the peanut butter. We like ours a little sweeter, so I add approximately 1/4 of brown sugar at the same time as the peanut butter.
Our whole family loves this recipe. I make the rice in a rice cooker, which takes about 35-45 minutes. I can easily have the sauce made in the meantime. This recipe is very adaptable to serving size. The sauce could be made thinner or thicker depending on how much broth and peanut butter you add. This is the base recipe that I found, but since I have added the brown sugar. I also use reduced sodium broth and soy sauce. I like to serve either steamed broccoli or the Chinese vegetable mix steamed that’s sold in the frozen foods section. Enjoy!
2lb chicken breast
1 cup chicken broth
1 tbsp olive oil
1/2 cup white wine (optional)
2 tbsp soy sauce
1 tsp each of garlic powder, onion powder, basil, poultry seasoning, season salt, ginger (I keep this combination in a repurposed spice jar to use when I make this dish. I have never used the poultry seasoning.)
1/2 cup peanut butter
Brown Sugar (optional)
Cooked Rice
Optional Additions:
Chili Peppers or Powder
Cut Vegetables: carrots, pea pods, water chesnuts
Cut chicken up into bite size cubes or slices. Saute chicken in oil and spices. When chicken is cooked, add wine, simmering 3-5 minutes. Add soy sauce and broth to this mixture. Cook on low for a few minutes, covered. A couple of minutes before serving, stir in the peanut butter. We like ours a little sweeter, so I add approximately 1/4 of brown sugar at the same time as the peanut butter.
Our whole family loves this recipe. I make the rice in a rice cooker, which takes about 35-45 minutes. I can easily have the sauce made in the meantime. This recipe is very adaptable to serving size. The sauce could be made thinner or thicker depending on how much broth and peanut butter you add. This is the base recipe that I found, but since I have added the brown sugar. I also use reduced sodium broth and soy sauce. I like to serve either steamed broccoli or the Chinese vegetable mix steamed that’s sold in the frozen foods section. Enjoy!
Woita's Favorite Chicken
By Beverly Lindstrom
From the Tim Maly Family Kitchen
6-8 chicken breasts
flour
4-5 eggs
saltine crackers
2 sticks of butter(fattening I know, but ohhh so good)
set oven to 450 degrees with 2 glass 9x13 pans. Put 2 sticks of butter in pans let melt while you prepare chicken...... cut chicken breasts thin. dip into flour then eggs, then crackers. put in oven for about 45-50min - depending on how thin breasts are - if thin - cut time down. Don't over bake - breasts will be dry. add to meal - mashed potatoes, gravy, corn. Favorite family meal. Perfect every time.
From the Tim Maly Family Kitchen
6-8 chicken breasts
flour
4-5 eggs
saltine crackers
2 sticks of butter(fattening I know, but ohhh so good)
set oven to 450 degrees with 2 glass 9x13 pans. Put 2 sticks of butter in pans let melt while you prepare chicken...... cut chicken breasts thin. dip into flour then eggs, then crackers. put in oven for about 45-50min - depending on how thin breasts are - if thin - cut time down. Don't over bake - breasts will be dry. add to meal - mashed potatoes, gravy, corn. Favorite family meal. Perfect every time.
Crock Pot Swiss Steak
By Donna Schultz Pearson
¼ cup all purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dry basil leaves
2 pounds round steak (about ¾" thick) see note
3 tablespoons vegetable oil
3 stalks celery chopped (see note)
small chopped onion
3 carrots chopped (see note)
(2) 14.5 ounce cans diced tomatoes (see note)
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
Cut the meat into serving size pieces and coat it with the flour (save any flour that doesn't stick to the meat). Brown the meat in the vegetable oil then put it into the crockpot. In the same pan, saute the onion, celery and carrot until tender. Stir in the diced tomatoes, salt & pepper, basil, Worcestershire, brown sugar and the rest of the flour. Mix well and pour over the meat in the crockpot. Cover and cook on low for 8 hours or until the meat is very tender
NOTE: If you like mushrooms, add them the last half hour of cooking, or serve them on the side.
¼ cup all purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dry basil leaves
2 pounds round steak (about ¾" thick) see note
3 tablespoons vegetable oil
3 stalks celery chopped (see note)
small chopped onion
3 carrots chopped (see note)
(2) 14.5 ounce cans diced tomatoes (see note)
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
Cut the meat into serving size pieces and coat it with the flour (save any flour that doesn't stick to the meat). Brown the meat in the vegetable oil then put it into the crockpot. In the same pan, saute the onion, celery and carrot until tender. Stir in the diced tomatoes, salt & pepper, basil, Worcestershire, brown sugar and the rest of the flour. Mix well and pour over the meat in the crockpot. Cover and cook on low for 8 hours or until the meat is very tender
NOTE: If you like mushrooms, add them the last half hour of cooking, or serve them on the side.
Crock Pot Chicken and Dumplings (using canned biscuits)
By Donna Schultz Pearson
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14 oz) can of low sodium chicken broth
1 onion, finely diced
1-2 stalks celery chopped small (Optional)
1 can of veggies drained....mixed, peas etc. (Optional)
Add whatever seasonings you like (garlic powder, pepper, seasoned salt, cumin, sage, poultry seasoning).
1 (10 ounce) package refrigerated biscuit dough, torn into small pieces
Directions
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with chicken broth. Add celery if desired. Add peas or any canned veggies if desired.
2. Cover, and cook for 8 hours on low. About 1 hour before serving, shred chicken apart with two forks and tear biscuit dough into small pieces. Place biscuit dough pieces into the slow cooker pushing them into the liquid to soak up chicken flavor. Cook on HIGH until the dough is no longer raw in the center.
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14 oz) can of low sodium chicken broth
1 onion, finely diced
1-2 stalks celery chopped small (Optional)
1 can of veggies drained....mixed, peas etc. (Optional)
Add whatever seasonings you like (garlic powder, pepper, seasoned salt, cumin, sage, poultry seasoning).
1 (10 ounce) package refrigerated biscuit dough, torn into small pieces
Directions
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with chicken broth. Add celery if desired. Add peas or any canned veggies if desired.
2. Cover, and cook for 8 hours on low. About 1 hour before serving, shred chicken apart with two forks and tear biscuit dough into small pieces. Place biscuit dough pieces into the slow cooker pushing them into the liquid to soak up chicken flavor. Cook on HIGH until the dough is no longer raw in the center.
Rueben Crescent Bake
By Beverly Lindstrom
1 pound sliced Swiss cheese
1 1/4 pounds sliced deli corned beef
1 can (14 oz) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 tsp caraway seeds Unroll one tube of crescent dough into one long rectangle; seal seems and perforations. Press onto bottom of a greased 13 X 9 in baking dish. Bake at 375 for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine the sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll a second tube of crescent dough into a 13 X 9 in rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Depending on who I am cooking this for, sometimes I leave out the caraway seeds.
1 pound sliced Swiss cheese
1 1/4 pounds sliced deli corned beef
1 can (14 oz) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 tsp caraway seeds Unroll one tube of crescent dough into one long rectangle; seal seems and perforations. Press onto bottom of a greased 13 X 9 in baking dish. Bake at 375 for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine the sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll a second tube of crescent dough into a 13 X 9 in rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Depending on who I am cooking this for, sometimes I leave out the caraway seeds.
Presto! Pesto
By Natalie Wright Sherman
You can mix and match any of these ingredients. I have listed what I typically use first, followed by alternate ingredients.
1/2 cup extra virgin olive oil
1/4 lb. grated parmesan cheese
1 cup fresh spinach leaves, packed
(OR 1/2 cup drained thawed spinach, OR 1 bunch basil, OR 1 bunch parsley)
3 oz pine nuts (OR walnut pieces)
2 cloves garlic, popped from skin
Toast pine nuts (or walnuts) until golden brown.
Heat oil and garlic in a small pan, or in microwave about 20 seconds.
Pulse all ingredients in a food processor or blender until paste forms.
Serve over hot pasta.
This really is so easy to make, and it is so good. My kids call it "Green Spaghetti", and they ask to have it all the time.
You can mix and match any of these ingredients. I have listed what I typically use first, followed by alternate ingredients.
1/2 cup extra virgin olive oil
1/4 lb. grated parmesan cheese
1 cup fresh spinach leaves, packed
(OR 1/2 cup drained thawed spinach, OR 1 bunch basil, OR 1 bunch parsley)
3 oz pine nuts (OR walnut pieces)
2 cloves garlic, popped from skin
Toast pine nuts (or walnuts) until golden brown.
Heat oil and garlic in a small pan, or in microwave about 20 seconds.
Pulse all ingredients in a food processor or blender until paste forms.
Serve over hot pasta.
This really is so easy to make, and it is so good. My kids call it "Green Spaghetti", and they ask to have it all the time.
Minute Steak Crock Pot Meal
By Amanda Smeal Vacha
1 package minute steak/cube steak (4 steaks)
season salt
pepper
1 package Au Jus Gravy
1 can beef consume or beef broth
Defrost minute steak/cube steak. Sprinkle season salt and pepper on each side. Brown in pan on top of stove until each side has a little color. Put can of beef broth or beef consume into crock pot along with package of au jus gravy and 3 cups of water. Place meat in crock pot. Cook on low for 6 hours.
I then take the meat out of crock pot and put juice into pot and turn into gravy. I make mashed potatoes with this as well.
1 package minute steak/cube steak (4 steaks)
season salt
pepper
1 package Au Jus Gravy
1 can beef consume or beef broth
Defrost minute steak/cube steak. Sprinkle season salt and pepper on each side. Brown in pan on top of stove until each side has a little color. Put can of beef broth or beef consume into crock pot along with package of au jus gravy and 3 cups of water. Place meat in crock pot. Cook on low for 6 hours.
I then take the meat out of crock pot and put juice into pot and turn into gravy. I make mashed potatoes with this as well.
Slow-Cooker Cacciatore-Style Pork
By Sue DuBois
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 boneless pork chops
- 28 ounces Classico® Tomato and Basil Sauce
- 1 (28 ounce) can diced tomatoes
- 1 green bell pepper, seeded and sliced into strips
- 1 (8 ounce) package fresh mushrooms, sliced
- 2 large cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 cup dry white wine
- 4 slices mozzarella cheese
- In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
- In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
- Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
Hamburger Pie
By Shannon Hauswald and James Sweeney
1 deep dish frozen pie crust
1 egg beaten
1 lb beef
1 tablespoon oregano
1 cup shredded cheddar cheese
2 cups frozen corn
1 packet instant garlic mashed potato made according to packet directions (or you can make fresh)
Beat egg and baste frozen pie crust, remove excess liquid. Brown beef and season with oregano. Layer cooked ground beef, cheddar cheese, frozen corn, and top with mashed potatoes rounded over the entire pie. Sprinkle with paprika. Bake at 350 for 30 minutes or until potatoes brown slightly.
1 deep dish frozen pie crust
1 egg beaten
1 lb beef
1 tablespoon oregano
1 cup shredded cheddar cheese
2 cups frozen corn
1 packet instant garlic mashed potato made according to packet directions (or you can make fresh)
Beat egg and baste frozen pie crust, remove excess liquid. Brown beef and season with oregano. Layer cooked ground beef, cheddar cheese, frozen corn, and top with mashed potatoes rounded over the entire pie. Sprinkle with paprika. Bake at 350 for 30 minutes or until potatoes brown slightly.
Stromboli
By Amanda Smeal Vacha
1 16 oz loaf frozen bread dough
1/4 lb sliced ham
1/4 lb hard salami
1/2 tsp dried oregano
3 oz. sliced provolone cheese
1 cup shredded mozzarella cheese
2 tsp butter melted
1 tsp cornmeal
Place bread dough on a lightly greased baking sheet. Pat into 15x10 rectangle pan. Arrange ham lengthwise down center; place salami on top. Sprinkle with 1/4 teaspoon basil and 1/4 teaspoon oregano. Arrange provolone cheese over herbs and top with mozzarella, sprinkle remaining herbs. Moisten all edges with water. Bring each long edge of dough to center, press edges together securely and seal ends. Brush dough with butter and sprinkle with cornmeal. Carefully invert and brush with remaining butter. Bake at 375 degrees for 20-22 minutes.
1 16 oz loaf frozen bread dough
1/4 lb sliced ham
1/4 lb hard salami
1/2 tsp dried oregano
3 oz. sliced provolone cheese
1 cup shredded mozzarella cheese
2 tsp butter melted
1 tsp cornmeal
Place bread dough on a lightly greased baking sheet. Pat into 15x10 rectangle pan. Arrange ham lengthwise down center; place salami on top. Sprinkle with 1/4 teaspoon basil and 1/4 teaspoon oregano. Arrange provolone cheese over herbs and top with mozzarella, sprinkle remaining herbs. Moisten all edges with water. Bring each long edge of dough to center, press edges together securely and seal ends. Brush dough with butter and sprinkle with cornmeal. Carefully invert and brush with remaining butter. Bake at 375 degrees for 20-22 minutes.
Bacon-Wrapped Chicken
By Shannon Hauswald
6 boneless skinless chicken breasts
1 8 oz container whipped cream cheese with onion and chives
1 Tablespoon of butter cubed
6 bacon strips
Salt to taste
Flatten chicken to ½ inch thickness. Spread 3 T. cream cheese over each chicken breast, dot with butter and salt if desired. Roll up chicken and wrap with 1 strip of bacon. Place seam side down in a greased 9 X 13 pan. Bake, uncovered, at 400 for 35-40 minutes. If you like you can broil for 5 minutes for crisp bacon.
6 boneless skinless chicken breasts
1 8 oz container whipped cream cheese with onion and chives
1 Tablespoon of butter cubed
6 bacon strips
Salt to taste
Flatten chicken to ½ inch thickness. Spread 3 T. cream cheese over each chicken breast, dot with butter and salt if desired. Roll up chicken and wrap with 1 strip of bacon. Place seam side down in a greased 9 X 13 pan. Bake, uncovered, at 400 for 35-40 minutes. If you like you can broil for 5 minutes for crisp bacon.
Chicken in Wine Sauce
By Shannon Hauswald
1-2 pkg of chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of mushroom or fresh mushrooms
½ cup white wine
Put chicken in crock pot. Mix ingredients and pour over chicken. Cook on low 6-7 hours. Drink the rest of the wine for dinner-don’t ever let it go to waste!
1-2 pkg of chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of mushroom or fresh mushrooms
½ cup white wine
Put chicken in crock pot. Mix ingredients and pour over chicken. Cook on low 6-7 hours. Drink the rest of the wine for dinner-don’t ever let it go to waste!
Sunday Dinner Casserole
By Shannon Hauswald
8 oz wide egg noodles
3 T margarine
½ cup onion chopped
1 can cream of mushroom soup
2/3 cup milk
12 oz cottage cheese
¾ pound cooked chicken cut into pieces
8 oz cheddar cheese
½ cup parmesan cheese
This one has a few "putsy" steps involved, but a true comfort food.
Cook noodles according to package directions. Sauté onions in butter. In mixing bowl combine soup, milk and sautéed onions. In greased 9 X13 pan layer noodle, cottage cheese, chicken, cheddar cheese, then pour soup mix over the top. Sprinkle with parmesan cheese. Bake at 350 degrees for 40-45 minutes ( 20 minutes covered and 20 minutes uncovered).
8 oz wide egg noodles
3 T margarine
½ cup onion chopped
1 can cream of mushroom soup
2/3 cup milk
12 oz cottage cheese
¾ pound cooked chicken cut into pieces
8 oz cheddar cheese
½ cup parmesan cheese
This one has a few "putsy" steps involved, but a true comfort food.
Cook noodles according to package directions. Sauté onions in butter. In mixing bowl combine soup, milk and sautéed onions. In greased 9 X13 pan layer noodle, cottage cheese, chicken, cheddar cheese, then pour soup mix over the top. Sprinkle with parmesan cheese. Bake at 350 degrees for 40-45 minutes ( 20 minutes covered and 20 minutes uncovered).
Chicken Cordon Bleu
By Shannon Hauswald
3-4 cups cooked white rice
4-6 chicken breasts cooked and cut in half or thirds
½ lb deli style ham cut in 2-3 inch strips to wrap around chicken
½ lb shredded mozzarella
2 cans cream of chicken soup
8 oz sour cream
Milk to thin sauce
Bread crumbs
Spray 9 X 13 pan with non stick coating. Add cooked rice. Wrap cooked chicken with ham pieces and arrange on top of rice. Cover with shreddedcheese. To make sauce, blend cream of chicken soup, sour cream, and milk to thin sauce so you can pour it on top ofthe chicken. Pour sauce on top of chicken and cover with bread crumbs.
Bake at 350 for 30-45 minutes or until warmed through and sauce bubbles.
3-4 cups cooked white rice
4-6 chicken breasts cooked and cut in half or thirds
½ lb deli style ham cut in 2-3 inch strips to wrap around chicken
½ lb shredded mozzarella
2 cans cream of chicken soup
8 oz sour cream
Milk to thin sauce
Bread crumbs
Spray 9 X 13 pan with non stick coating. Add cooked rice. Wrap cooked chicken with ham pieces and arrange on top of rice. Cover with shreddedcheese. To make sauce, blend cream of chicken soup, sour cream, and milk to thin sauce so you can pour it on top ofthe chicken. Pour sauce on top of chicken and cover with bread crumbs.
Bake at 350 for 30-45 minutes or until warmed through and sauce bubbles.
Pot Roast with Gravy
By Shannon Hauswald
1 boneless beef chuck roast (3pounds)
2 cans cream of mushroom soup, undiluted
1/3 cup sherry, wine OR beef broth
1 envelope dry onion soup mix
Spray non-stick Pam around crock pot and place roast inside.
In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
1 boneless beef chuck roast (3pounds)
2 cans cream of mushroom soup, undiluted
1/3 cup sherry, wine OR beef broth
1 envelope dry onion soup mix
Spray non-stick Pam around crock pot and place roast inside.
In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
Sweet and Savory Brisket
By Shannon Hauswald
3 lb beef brisket
1 cup ketchup
1/4 cup grape jelly
1 envelope dry onion soup mix
1/2 tsp pepper
Place brisket in crock pot. Combine other ingredients in small bowl and pour over brisket. Cover and cook on low 8-10 hours, until tender.
3 lb beef brisket
1 cup ketchup
1/4 cup grape jelly
1 envelope dry onion soup mix
1/2 tsp pepper
Place brisket in crock pot. Combine other ingredients in small bowl and pour over brisket. Cover and cook on low 8-10 hours, until tender.
Crockpot (just like rotisserie) Chicken
By Monica Smith
1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
Skin the chicken (if you prefer) and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Put the bird breast-side down into the crock pot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
The meat just falls off of the bones and is delicious! :-)
1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
Skin the chicken (if you prefer) and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Put the bird breast-side down into the crock pot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
The meat just falls off of the bones and is delicious! :-)
DeEtte's Stuffed Pasta Shells
By Beverly Lindstrom
12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts
12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts
Rootbeer Tenderloin
from DeEtte
Place a 2-lb pork tenderloin in a slow cooker, pour a 12-oz can of root beer over it and cook on low for 6-8 hours. Discard juice, cover pork with 1 18-oz jar bbq sauce and heat until sauce is warm. Serve on buns.
Place a 2-lb pork tenderloin in a slow cooker, pour a 12-oz can of root beer over it and cook on low for 6-8 hours. Discard juice, cover pork with 1 18-oz jar bbq sauce and heat until sauce is warm. Serve on buns.
Kelli's Enchilada Casserole
By Beverly Lindstrom
1 1/2 - 2 lbs. hamburger browned w/onion
1 lg. can Cream of Mushroom Soup
1 - 1 1/2 c. shredded cheese (I use what ever I have)
1 pkg. taco seasoning
9-12 flour tortillas Mix browned hamberger, soup, 1/2-3/4 soup can of water, taco seasoning, and cheese. It should be a thinner that pancake batter. Layer in a 9x13 pan tortillas (covering the bottom), sauce mix and more cheese. Continue layering as you would lasagna until the pan if full or mix is gone. Bake covered for 20 min. bake uncovered 10-15 until cheese is brown and bubbly You can substitue chicken for the hamburger. I don't really use a recipie so the are my best guesses at how much I use!!
1 1/2 - 2 lbs. hamburger browned w/onion
1 lg. can Cream of Mushroom Soup
1 - 1 1/2 c. shredded cheese (I use what ever I have)
1 pkg. taco seasoning
9-12 flour tortillas Mix browned hamberger, soup, 1/2-3/4 soup can of water, taco seasoning, and cheese. It should be a thinner that pancake batter. Layer in a 9x13 pan tortillas (covering the bottom), sauce mix and more cheese. Continue layering as you would lasagna until the pan if full or mix is gone. Bake covered for 20 min. bake uncovered 10-15 until cheese is brown and bubbly You can substitue chicken for the hamburger. I don't really use a recipie so the are my best guesses at how much I use!!
Spinach Cream Cheese Enchiladas
By Joni Sanders Pearson
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1 pkg. cream cheese
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
Directions
1. Preheat the oven to 375 degrees.
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, cream cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes until sauce is bubbling and cheese is lightly browned at the edges.
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1 pkg. cream cheese
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
Directions
1. Preheat the oven to 375 degrees.
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, cream cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes until sauce is bubbling and cheese is lightly browned at the edges.
Autumn's Beef Stroganoff
By Beverly Lindstrom
1 lb Hamburger
diced onion & garlic or the powders, just enough for flavoring
1 can mushroom soup
4 oz cream cheese
4 oz sour cream
Milk
Beef Base or Bouillon
Rice approximately 4 servings worth Brown the hamburger with the onion and garlic. I like to brown until the hamburger is a little crispy. Drain if need be. Stir in the mushroom soup, cream cheese, and sour cream until it is well blended. If it is a little thick, add just a little milk to thin it out. I like to add a little beef base or beef bouillon to boost the beef flavor. If you like mushrooms they can also be added. This is then served over rice. Makes good leftovers too.
1 lb Hamburger
diced onion & garlic or the powders, just enough for flavoring
1 can mushroom soup
4 oz cream cheese
4 oz sour cream
Milk
Beef Base or Bouillon
Rice approximately 4 servings worth Brown the hamburger with the onion and garlic. I like to brown until the hamburger is a little crispy. Drain if need be. Stir in the mushroom soup, cream cheese, and sour cream until it is well blended. If it is a little thick, add just a little milk to thin it out. I like to add a little beef base or beef bouillon to boost the beef flavor. If you like mushrooms they can also be added. This is then served over rice. Makes good leftovers too.
Joni's Chicken Fajita Tostadas
By Joni Sanders Pearson
8 tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish -- optional
Directions
1. Preheat oven to 350 degrees F.
2. Combine taco seasoning, water and lime juice and stir well.
3. Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion.
4. Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly -- 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt -- about 3-4 minutes. Remove and keep warm.
5. Lay tostada shells on an ungreased baking sheet.
6. Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and onions and cheddar cheese to taste.
7. Bake until the cheese just starts to melt -- about 5 minutes. Remove from oven and serve with optional garnishes.
8 tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish -- optional
Directions
1. Preheat oven to 350 degrees F.
2. Combine taco seasoning, water and lime juice and stir well.
3. Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion.
4. Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly -- 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt -- about 3-4 minutes. Remove and keep warm.
5. Lay tostada shells on an ungreased baking sheet.
6. Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and onions and cheddar cheese to taste.
7. Bake until the cheese just starts to melt -- about 5 minutes. Remove from oven and serve with optional garnishes.
Easy Taco Casserole
By Jen Kaminski and Tricia Kirchmann Fox
1 pkg refrigerated crescent rolls
1 - 1 1/2 lbs hamburger
1 pkg taco seasoning
16 oz sour cream
2 cups shredded taco cheese
Doritos or tortilla chips
Press crescent rolls on bottom of ungreased 9x13 baking dish. Brown hamburger, drain and add taco seasoning according to package directions. Place hamburger over crescent rolls, top with sour cream and then shredded cheese. Bake at 350 for 25-30 minutes (until rolls are baked through) adding 1/2 bag of crushed Doritos or tortilla chips during last 5-10 minutes.
1 pkg refrigerated crescent rolls
1 - 1 1/2 lbs hamburger
1 pkg taco seasoning
16 oz sour cream
2 cups shredded taco cheese
Doritos or tortilla chips
Press crescent rolls on bottom of ungreased 9x13 baking dish. Brown hamburger, drain and add taco seasoning according to package directions. Place hamburger over crescent rolls, top with sour cream and then shredded cheese. Bake at 350 for 25-30 minutes (until rolls are baked through) adding 1/2 bag of crushed Doritos or tortilla chips during last 5-10 minutes.
Fettuccine Alfredo
By Michelle Koranda
1&1/2 sticks butter
2 egg yolks
3 minced garlic cloves
1 C. cream or half & half
1&1/2 C. fresh grated parmesan cheese
fresh ground black pepper
ground nutmeg
2 lb's Fettuccini, uncooked
Whip butter in a medium bowl with electric mixer or wire whisk. Add egg yolks one at a time, whipping after each. Add minced garlic and whip well. gradually add the cream and Parm cheese, a bit at at time until well combined; set aside. Cook fettuccini according to package instructions; drain well. Return pasta to cooking pot. Pour Alfredo mixture in with fettuccini, stirring constantly over low heat, until hot and noodles are coated. Season with pepper and nutmeg. Serve immediately. Optional toppings include additional parm cheese, cooked shrimp, mushrooms, onions, and/or sausage.
1&1/2 sticks butter
2 egg yolks
3 minced garlic cloves
1 C. cream or half & half
1&1/2 C. fresh grated parmesan cheese
fresh ground black pepper
ground nutmeg
2 lb's Fettuccini, uncooked
Whip butter in a medium bowl with electric mixer or wire whisk. Add egg yolks one at a time, whipping after each. Add minced garlic and whip well. gradually add the cream and Parm cheese, a bit at at time until well combined; set aside. Cook fettuccini according to package instructions; drain well. Return pasta to cooking pot. Pour Alfredo mixture in with fettuccini, stirring constantly over low heat, until hot and noodles are coated. Season with pepper and nutmeg. Serve immediately. Optional toppings include additional parm cheese, cooked shrimp, mushrooms, onions, and/or sausage.
Poppin' Fresh BBQ Cups
By Staci Wiederstein
3/4 lb Ground Beef
1/2 C BBQ Sauce
2 T Brown Sugar
1 T Dried Onion
1 Can (12ct) Flaky Biscuits
3/4 C Shredded Cheese
Brown ground beef and drain. Add BBQ Sauce, Sugar, and Onion and cook until warmed through. Separate biscuits. Press into ungreased muffin cups. Press dough to edge and top of cups. Spoon meat mixture into cups. Sprinkle with cheese. Bake @ 400 degrees for 10 - 12 min.
3/4 lb Ground Beef
1/2 C BBQ Sauce
2 T Brown Sugar
1 T Dried Onion
1 Can (12ct) Flaky Biscuits
3/4 C Shredded Cheese
Brown ground beef and drain. Add BBQ Sauce, Sugar, and Onion and cook until warmed through. Separate biscuits. Press into ungreased muffin cups. Press dough to edge and top of cups. Spoon meat mixture into cups. Sprinkle with cheese. Bake @ 400 degrees for 10 - 12 min.
MaidRite Sandwiches/Tastees
By Staci Wiederstein
2 T Dried Onion
3 T Water
1 lb Ground Beef (80 - 85 lean works best)
1 1/2 C Chicken Broth
1/2 t Salt
1/2 t Pepper
Soak dried onion in water. Crumble ground beef into a hot skillet and cook over medium heat. When onion has begun to soften add it and the remaining water to the skillet. Once ground beef is browned drain of some of the fat but not all of it. Add chicken broth, salt & pepper. Cook until all of the liquid is almost gone. Approx 10 min. Serve meat on hamburger buns topped with yellow mustard, dill pickle chips, and fresh onion.
These disappear in seconds in my house. Way better than the typical sloppy joe!
2 T Dried Onion
3 T Water
1 lb Ground Beef (80 - 85 lean works best)
1 1/2 C Chicken Broth
1/2 t Salt
1/2 t Pepper
Soak dried onion in water. Crumble ground beef into a hot skillet and cook over medium heat. When onion has begun to soften add it and the remaining water to the skillet. Once ground beef is browned drain of some of the fat but not all of it. Add chicken broth, salt & pepper. Cook until all of the liquid is almost gone. Approx 10 min. Serve meat on hamburger buns topped with yellow mustard, dill pickle chips, and fresh onion.
These disappear in seconds in my house. Way better than the typical sloppy joe!
Idiot Chicken
Jamie Keller Olson
4 Chicken Breasts
1 Can Black Beans- Drained
1 Can Sweet Corn- Drained
1 Jar/ 16 oz favorite Salsa
1/2 Jar Sliced Jalapeños with juice
Place all ingredients in crock pot and cook on low for 8 hours
Shred chicken and stir. Serve over brown rice or in a tortilla with lettuce and cheese. Top with Sour Cream and Avocado
4 Chicken Breasts
1 Can Black Beans- Drained
1 Can Sweet Corn- Drained
1 Jar/ 16 oz favorite Salsa
1/2 Jar Sliced Jalapeños with juice
Place all ingredients in crock pot and cook on low for 8 hours
Shred chicken and stir. Serve over brown rice or in a tortilla with lettuce and cheese. Top with Sour Cream and Avocado
Baked Stuffed Peppers with Turkey Sausage
By Donna Schultz Pearson
4-6 Green Bell Peppers
1 - 1 1/2 lbs ground turkey sausage ... use 1 lb to 4 peppers)
1/2 - 3/4 cup brown rice...depending on how many peppers you make
1/4 cup chopped celery
1 medium onion chopped
1 tsp. Italian seasoning
1/4 tsp garlic pdr
1 large pinch of pepper
2 TBS of worchestershire sauce
2 small cans tomato sauce
1 pkg shredded cheese of choice ...I use colby jack shredded cheese
Parmesean cheese
Brown Turkey sausage with onion and celery...I don't cook it all the way, through but just to brown it. Add 1/2 tsp Italian seasoning, garlic pdr, and pepper. Add 1 can of tomato sauce and worchestershire sauce. While browning the hamburger boil the brown rice in the microwave for about 10 minutes just to get it started. After rice is partially cooked in microwave add to the hamburger mixture. Cut the tops off of the peppers and clean out seeds and inner skin parts. Fill each pepper with a couple large pinches of shredded cheese and then with hamburger/rice mixture.
Place each filled pepper in appropriate casserole dish on it's side. Add any extra hamburger/rice mix on top of peppers. Pour second can of tomato sauce evenly over the peppers. Add the second 1/2 tsp of Italian seasoning evenly over peppers. Sprinkle generous amounts of shredded cheese over the top. Sprinkle parmesean cheese over the top. Bake at 350 degrees covered for 1 hour. Uncover and bake an additional 30 minutes. The parmesean cheese also goes on the table as my family loves cheese!! Enjoy!
4-6 Green Bell Peppers
1 - 1 1/2 lbs ground turkey sausage ... use 1 lb to 4 peppers)
1/2 - 3/4 cup brown rice...depending on how many peppers you make
1/4 cup chopped celery
1 medium onion chopped
1 tsp. Italian seasoning
1/4 tsp garlic pdr
1 large pinch of pepper
2 TBS of worchestershire sauce
2 small cans tomato sauce
1 pkg shredded cheese of choice ...I use colby jack shredded cheese
Parmesean cheese
Brown Turkey sausage with onion and celery...I don't cook it all the way, through but just to brown it. Add 1/2 tsp Italian seasoning, garlic pdr, and pepper. Add 1 can of tomato sauce and worchestershire sauce. While browning the hamburger boil the brown rice in the microwave for about 10 minutes just to get it started. After rice is partially cooked in microwave add to the hamburger mixture. Cut the tops off of the peppers and clean out seeds and inner skin parts. Fill each pepper with a couple large pinches of shredded cheese and then with hamburger/rice mixture.
Place each filled pepper in appropriate casserole dish on it's side. Add any extra hamburger/rice mix on top of peppers. Pour second can of tomato sauce evenly over the peppers. Add the second 1/2 tsp of Italian seasoning evenly over peppers. Sprinkle generous amounts of shredded cheese over the top. Sprinkle parmesean cheese over the top. Bake at 350 degrees covered for 1 hour. Uncover and bake an additional 30 minutes. The parmesean cheese also goes on the table as my family loves cheese!! Enjoy!
Chicken with Orange Juice
Nancy Yarmon Tortora
Chicken Pieces (thighs or breast pieced)
1 cup Orange Juice
1/4 cup Soy Sauce
Rinse chicken and place in 9 x 13 baking dish. Mix Orange Juice and Soy Sauce together and pour over chicken. Bake at 350 for about 40 minutes. Serve chicken over rice. Drizzle orange juice/soy sauce remaining in baking dish over chicken and rice.
Super Easy and Delicious!
Chicken Pieces (thighs or breast pieced)
1 cup Orange Juice
1/4 cup Soy Sauce
Rinse chicken and place in 9 x 13 baking dish. Mix Orange Juice and Soy Sauce together and pour over chicken. Bake at 350 for about 40 minutes. Serve chicken over rice. Drizzle orange juice/soy sauce remaining in baking dish over chicken and rice.
Super Easy and Delicious!
Spicy Chicken Casserole
Candi J
3 c. diced cooked chicken
1 can Rotel
1 can cream of mushroom soup
3/4 - 1 lb. Velveeta cheese
1 box spaghetti noodles - cooked and drained
1/2 - 1 c. milk (to thin)
Mix all ingredients and bake at 350 degrees for 30 minutes or until velveeta is melted. My kids think it's too spicy - so i have mixed all except the Rotel and then put the Rotel in only 1/2 for the picky ones :) this makes a BIG batch.
3 c. diced cooked chicken
1 can Rotel
1 can cream of mushroom soup
3/4 - 1 lb. Velveeta cheese
1 box spaghetti noodles - cooked and drained
1/2 - 1 c. milk (to thin)
Mix all ingredients and bake at 350 degrees for 30 minutes or until velveeta is melted. My kids think it's too spicy - so i have mixed all except the Rotel and then put the Rotel in only 1/2 for the picky ones :) this makes a BIG batch.
Ham And Hashbrown Casserole
Candi J
36 oz. frozen hash browns
1 c. sour cream (i put in a little more if i have it)
2 c. shredded sharp cheddar cheese
1 can cream of onion soup (sold @ Wahoo Super but not Sun Mart in Wahoo)
1 stick melted butter
1 c. milk
2 c. cubed ham (i buy 2 pkgs in the lunch meat section when in a hurry)
Mix all ingredients and place in 9 x 13 pan. cover with crushed Corn Flakes and bake at 350 degrees for 1 hour or until bubbly. (if i need it done in 1 hour i bake at 375 degrees) this is one of my kids all time favorite! and it freezes great - just mix up and freeze but thaw before baking. i am sure that it could be made in the crock pot too - i would guess 8 hours or so on low.
36 oz. frozen hash browns
1 c. sour cream (i put in a little more if i have it)
2 c. shredded sharp cheddar cheese
1 can cream of onion soup (sold @ Wahoo Super but not Sun Mart in Wahoo)
1 stick melted butter
1 c. milk
2 c. cubed ham (i buy 2 pkgs in the lunch meat section when in a hurry)
Mix all ingredients and place in 9 x 13 pan. cover with crushed Corn Flakes and bake at 350 degrees for 1 hour or until bubbly. (if i need it done in 1 hour i bake at 375 degrees) this is one of my kids all time favorite! and it freezes great - just mix up and freeze but thaw before baking. i am sure that it could be made in the crock pot too - i would guess 8 hours or so on low.
Jerry's Lasagna
By Dee Kabourek
8 oz sour cream
1 c cottage cheese
8 oz cream cheese - softened
3 c mozzarella cheese
1 egg
8 oz lasagne noodles
1lb hamb or sausage
onion
parm cheese
jar of spaghetti sauce
Combine sour cream, cream cheese, egg, & 1 c mozz cheese.
Brown Hamb and onion, drain ~ then mix with spaghetti sauce.
Boil noodles, drain.
Layer in 9x13 pan: a little bit of sauce (keeps the noodles from sticking), noodles, 1/2 cheese mixture, about a cup of sauce, Repeat, then top w/ a layer of noodles, sauce and then sprinkle with 2 c mozz cheese and sprinkle with parm cheese.
Bake at 350 for 45 min covered, then another 15 min uncovered. Let sit about 15 min = then ENJOY!
8 oz sour cream
1 c cottage cheese
8 oz cream cheese - softened
3 c mozzarella cheese
1 egg
8 oz lasagne noodles
1lb hamb or sausage
onion
parm cheese
jar of spaghetti sauce
Combine sour cream, cream cheese, egg, & 1 c mozz cheese.
Brown Hamb and onion, drain ~ then mix with spaghetti sauce.
Boil noodles, drain.
Layer in 9x13 pan: a little bit of sauce (keeps the noodles from sticking), noodles, 1/2 cheese mixture, about a cup of sauce, Repeat, then top w/ a layer of noodles, sauce and then sprinkle with 2 c mozz cheese and sprinkle with parm cheese.
Bake at 350 for 45 min covered, then another 15 min uncovered. Let sit about 15 min = then ENJOY!
Chicken Club Casserole
By Deb Sladky and Denise Lingle Patocka
4 c. uncooked spiral pasta
4 c. cubed cooked chicken (I have used can chicken when I was in a hurry)
2 cans (10-3/4 oz ea) condensed cheddar cheese soup, undiluted
1 c. crumbled cooked bacon (I have used micro bacon in a hurry)
1 c. milk
1 c. mayo
4 med tomatoes (seeded and chopped)
2 c. (8 oz) shredded colby-jack cheese (I used cheddar in a hurry)
Cook pasta according to pkg directions. Meanwhile, in bowl, combine chicken, soup, bacon, milk, mayo. Stir in tomatoes.
Drain pasta, stir into chicken mixture. Transfer to 9 x 13 pan, sprinkle with cheese.
Cover and bake the remaining casserole at 375 degrees for 35-40 min. or until bubbly and cheese is melted.
(This can be FROZEN for later use too!)
4 c. uncooked spiral pasta
4 c. cubed cooked chicken (I have used can chicken when I was in a hurry)
2 cans (10-3/4 oz ea) condensed cheddar cheese soup, undiluted
1 c. crumbled cooked bacon (I have used micro bacon in a hurry)
1 c. milk
1 c. mayo
4 med tomatoes (seeded and chopped)
2 c. (8 oz) shredded colby-jack cheese (I used cheddar in a hurry)
Cook pasta according to pkg directions. Meanwhile, in bowl, combine chicken, soup, bacon, milk, mayo. Stir in tomatoes.
Drain pasta, stir into chicken mixture. Transfer to 9 x 13 pan, sprinkle with cheese.
Cover and bake the remaining casserole at 375 degrees for 35-40 min. or until bubbly and cheese is melted.
(This can be FROZEN for later use too!)
Crock Pot Cajun BBQ Country Style Ribs
Thanks to Deb Sladky for getting this in here! By Donna Pearson
Ingredients:
1 1/2 to 2 pounds boneless country-style ribs
1 TBS Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 pinch of Lawry's season salt
1 pinch of Hot chili pdr
1 medium onion cut into round slices
1 small bell green pepper cut into long slices
1/2 cup chopped celery
2 TBS Worchester sauce
8-10 drops of Louisiana Hot sauce or Tabasco (use more if you like it extra spicy)
1 cup BBQ sauce (use more if you like it really saucey)
Preparation:
Wash ribs and pat dry. Combine Cajun seasoning, garlic powder, cayenne pepper, HOT chili pdr, and season salt. Rub seasoning mixture over the ribs. Line seasoned ribs in crockpot. Place onion slices, green pepper slices and chopped celery on top of ribs. Sprinkle any left over seasoning over meat mix in slow cooker. Cook in slow cooker on low for 8-10 hrs for frozen ribs, less time if thawed. Drain "most but not all" of juice so to keep some of the spice. Mix BBQ sauce, worchester sauce and Louisiana hot sauce and pour over ribs. Cook on medium to high setting till sauce is heated through and mixed into ribs.
I cook potatos on top of the meat in my crockpot to soak up any of the seasonings as well. After ribs are done I take potatos out to pour BBQ sauce mix over the top and then place potatos back on top of the meat till sauce is nicely heated through. This doesn't seem to be too spicy for my family, but then again our palates may be warped! Enjoy!
Ingredients:
1 1/2 to 2 pounds boneless country-style ribs
1 TBS Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 pinch of Lawry's season salt
1 pinch of Hot chili pdr
1 medium onion cut into round slices
1 small bell green pepper cut into long slices
1/2 cup chopped celery
2 TBS Worchester sauce
8-10 drops of Louisiana Hot sauce or Tabasco (use more if you like it extra spicy)
1 cup BBQ sauce (use more if you like it really saucey)
Preparation:
Wash ribs and pat dry. Combine Cajun seasoning, garlic powder, cayenne pepper, HOT chili pdr, and season salt. Rub seasoning mixture over the ribs. Line seasoned ribs in crockpot. Place onion slices, green pepper slices and chopped celery on top of ribs. Sprinkle any left over seasoning over meat mix in slow cooker. Cook in slow cooker on low for 8-10 hrs for frozen ribs, less time if thawed. Drain "most but not all" of juice so to keep some of the spice. Mix BBQ sauce, worchester sauce and Louisiana hot sauce and pour over ribs. Cook on medium to high setting till sauce is heated through and mixed into ribs.
I cook potatos on top of the meat in my crockpot to soak up any of the seasonings as well. After ribs are done I take potatos out to pour BBQ sauce mix over the top and then place potatos back on top of the meat till sauce is nicely heated through. This doesn't seem to be too spicy for my family, but then again our palates may be warped! Enjoy!
Fresh Tomato Spaghetti Sauce
By Dee Kabourek
8 - 10 tomatoes - chopped
1 onion chopped
4 gloves garlic, minced
1/4 c fresh basil - chopped *
1/4 c olive oil
1tsp salt
1 T brown sugar
1/2 cup wine - I used white
1. Heat olive oil over med - low heat, add onion, basil, garlic, and salt ~~ saute about 5 min, until onions are soft.
2. Add tomatoes, sugar, and wine.
3. Heat to a boil, then reduce heat and simmer uncovered for about 2 - 3 hours on low heat, stirring often, until sauce has thickened.
* (I used about 2 T - 3 T of basil from a jar, water packed)
8 - 10 tomatoes - chopped
1 onion chopped
4 gloves garlic, minced
1/4 c fresh basil - chopped *
1/4 c olive oil
1tsp salt
1 T brown sugar
1/2 cup wine - I used white
1. Heat olive oil over med - low heat, add onion, basil, garlic, and salt ~~ saute about 5 min, until onions are soft.
2. Add tomatoes, sugar, and wine.
3. Heat to a boil, then reduce heat and simmer uncovered for about 2 - 3 hours on low heat, stirring often, until sauce has thickened.
* (I used about 2 T - 3 T of basil from a jar, water packed)
To Die For Fettuccini Alfredo
Sue Dubois
1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese 4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste
1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve
1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese 4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste
1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve
Upside Down Pizza Bake
By Donna Schultz Pearson
1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/2 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 jars (14 oz each) pizza sauce
1 package (6 oz) diced pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups Original Bisquick® mix
1 cup milk
2 eggs
1 1/2 cups shredded pizza cheese blend (6 oz)
Heat oven to 350°F. In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pizza sauce, pepperoni and olives; heat until hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour evenly over pepperoni mixture. Bake uncovered about 25 minutes or until crust is light brown. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/2 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 jars (14 oz each) pizza sauce
1 package (6 oz) diced pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups Original Bisquick® mix
1 cup milk
2 eggs
1 1/2 cups shredded pizza cheese blend (6 oz)
Heat oven to 350°F. In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pizza sauce, pepperoni and olives; heat until hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour evenly over pepperoni mixture. Bake uncovered about 25 minutes or until crust is light brown. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Colorful Stuffed Peppers
By Megan Shada
- 1 pound ground beef
- 2 cups salsa
- 1 cup frozen corn
- 1/4 cup water
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup uncooked instant rice
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 4 medium green peppers, halved lengthwise
- Sliced canned jalapeno peppers, optional
- Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 seconds longer or until the meat is no longer pink; drain.
- Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir.
- Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired. Yield: 4 servings.
Rosemary-Dijon Pork Chops
Amanda Vacha
4 pork chops
dijon mustard
1 package Shake 'n Bake Pork
1/4 teaspoon rosemary crushed
Pour shake 'n bake into shallow dish. Add rosemary and stir. Spread dijon mustard on both sides of pork chops. Cover both sides of chops with shake 'n bake mixture. Bake at 375 degrees for 30 minutes or until chops are done.
4 pork chops
dijon mustard
1 package Shake 'n Bake Pork
1/4 teaspoon rosemary crushed
Pour shake 'n bake into shallow dish. Add rosemary and stir. Spread dijon mustard on both sides of pork chops. Cover both sides of chops with shake 'n bake mixture. Bake at 375 degrees for 30 minutes or until chops are done.
ElDorado Casserole
This recipe is from Cindy Souerdyke
Preheat oven to 350.
You need: 1.5 # gr. beef (browned), 1/2 c. chopped onion, 1/2 tsp. garlic powder, 1/2 c. sliced olives. Mix those ingredients together. In a separate bowl, mix 12 oz. lite sour cream, 12 oz. cottage cheese and a small can chopped chiles. Set aside 12 oz. Monterrey jack cheese (grated) and 2 c. crushed Doritos (yes--I said DORITOS!!!) Now it gets fun. Place a layer of coarsely crushed Doritos in bottom of 2 qt. casserole. Top it with half of the ground beef mixture. Then half of the sour cream mixture. Top with half the M.J. cheese. Repeat your layers: Doritos, gr. beef, sour cream, MJ cheese. Bake at 350 for 35 min. For the final 5 min, you might want to add some more crushed Doritos on top.
Preheat oven to 350.
You need: 1.5 # gr. beef (browned), 1/2 c. chopped onion, 1/2 tsp. garlic powder, 1/2 c. sliced olives. Mix those ingredients together. In a separate bowl, mix 12 oz. lite sour cream, 12 oz. cottage cheese and a small can chopped chiles. Set aside 12 oz. Monterrey jack cheese (grated) and 2 c. crushed Doritos (yes--I said DORITOS!!!) Now it gets fun. Place a layer of coarsely crushed Doritos in bottom of 2 qt. casserole. Top it with half of the ground beef mixture. Then half of the sour cream mixture. Top with half the M.J. cheese. Repeat your layers: Doritos, gr. beef, sour cream, MJ cheese. Bake at 350 for 35 min. For the final 5 min, you might want to add some more crushed Doritos on top.
Crock Pot Cream Cheese Chicken
By Natalie Wright Sherman
1 lb. frozen chicken breast (if thawed, decrease time)
1/2 cup butter
1 package dry Italian dressing mix
1 package cream cheese
1 can cream of celery (or could use cr. of chicken, cr. of mushroom)
egg noodles or rice
Put chicken breasts, butter, and Italian dressing mix in crockpot for approx. 8-10 hrs. (I put mine in when I leave for work at 7:30ish, and it's looking good when I get home at 4:30). Shred chicken with two forks. Add cream cheese and soup, continue cooking until cream cheese has melted. I like this best over egg noodles. And the best part is, all 3 of my kids will eat this meal. :)
1 lb. frozen chicken breast (if thawed, decrease time)
1/2 cup butter
1 package dry Italian dressing mix
1 package cream cheese
1 can cream of celery (or could use cr. of chicken, cr. of mushroom)
egg noodles or rice
Put chicken breasts, butter, and Italian dressing mix in crockpot for approx. 8-10 hrs. (I put mine in when I leave for work at 7:30ish, and it's looking good when I get home at 4:30). Shred chicken with two forks. Add cream cheese and soup, continue cooking until cream cheese has melted. I like this best over egg noodles. And the best part is, all 3 of my kids will eat this meal. :)
Apricot Chicken
J Groppe
1-2 lbs. chicken breast, boneless and skinless
8 oz. bottle Russian Salad dressing
1 (12 oz)jar apricot preserves
Rice.
Layer chicken in crockpot. Combine the salad dressing and the preserves. Pour over chicken and cook on low setting 6-8 hrs. Serve over rice.
1-2 lbs. chicken breast, boneless and skinless
8 oz. bottle Russian Salad dressing
1 (12 oz)jar apricot preserves
Rice.
Layer chicken in crockpot. Combine the salad dressing and the preserves. Pour over chicken and cook on low setting 6-8 hrs. Serve over rice.
Spaghetti Stuff
By Jeanette Groppe
When I got this recipe it didn't indicate how much spaghetti, so I just guessed and used about 3/4 box. Seems to be a good amount.
1 jar spaghetti sauce (32 oz.)
1 jar Alfredo sauce
1 lb. hamburger
2 C. mozzarella cheese
Spaghetti Brown hamburger and cook noodles. Mix spaghetti sauce and hamburger together. Mix noodles and Alfredo sauce together. Spray a 9 X 13 pan with cooking spray. Layer noodles with Alfredo in the pan. Top with the spaghetti sauce and hamburger mixture. Sprinkle with mozarella and bake at 350 for 20 mins.
When I got this recipe it didn't indicate how much spaghetti, so I just guessed and used about 3/4 box. Seems to be a good amount.
1 jar spaghetti sauce (32 oz.)
1 jar Alfredo sauce
1 lb. hamburger
2 C. mozzarella cheese
Spaghetti Brown hamburger and cook noodles. Mix spaghetti sauce and hamburger together. Mix noodles and Alfredo sauce together. Spray a 9 X 13 pan with cooking spray. Layer noodles with Alfredo in the pan. Top with the spaghetti sauce and hamburger mixture. Sprinkle with mozarella and bake at 350 for 20 mins.
Stuffed Zucchini
Staci Simonsen
A great way to use summer vegetables, or for using zucchini that get too big. Make it even easier as a casserole.
2 large zucchini
1/2 onion, chopped
1/2 chopped peppers
2 tsp. olive oil
1 lb. lean ground beef or turkey
1 tsp. lawry's seasoning salt
1 tsp. chopped garlic or garlic puree (from a jar)
1/2 tsp. fennel seed
1 cup cooked brown rice or barley
1/2 cup finely chopped fresh basil (or 1 T dried basil)
1/2 tomato chopped
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock or white wine.
Cook rice or barley according to directions, in the meantime...
Preheat oven to 375 F. Cut stem and flower ends off zucchini, Cut zucchini in half lengthwise, then scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. OR, just slice the zucchini into 1/2 inch slices. Microwave zucchini 3-4 minutes on high.
Sautee onions and peppers in oil for a few minutes, add meat and seasonings. Cook meat through, and remove from heat.
Add cooked brown rice, chopped basil, Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.
Lay the zucchini boats or wheels in the bottom of a baking dish or roasting pan and stuff all the mix on top, or spread it over the slices.
Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.
This was delicious!!!
A great way to use summer vegetables, or for using zucchini that get too big. Make it even easier as a casserole.
2 large zucchini
1/2 onion, chopped
1/2 chopped peppers
2 tsp. olive oil
1 lb. lean ground beef or turkey
1 tsp. lawry's seasoning salt
1 tsp. chopped garlic or garlic puree (from a jar)
1/2 tsp. fennel seed
1 cup cooked brown rice or barley
1/2 cup finely chopped fresh basil (or 1 T dried basil)
1/2 tomato chopped
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock or white wine.
Cook rice or barley according to directions, in the meantime...
Preheat oven to 375 F. Cut stem and flower ends off zucchini, Cut zucchini in half lengthwise, then scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. OR, just slice the zucchini into 1/2 inch slices. Microwave zucchini 3-4 minutes on high.
Sautee onions and peppers in oil for a few minutes, add meat and seasonings. Cook meat through, and remove from heat.
Add cooked brown rice, chopped basil, Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.
Lay the zucchini boats or wheels in the bottom of a baking dish or roasting pan and stuff all the mix on top, or spread it over the slices.
Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.
This was delicious!!!
Chicken Cordon Bleu-Crock Pot Style
By Josey Nelson
The Crockpot Girls just posted this super easy recipe!
1 can cream of mushroom soup mixed w/1 can milk
2 large chicken breasts cut 1/2 length wise
4 thin slices of ham,
4 slices swiss cheese
Slice chicken. Lay in crock pot flat, top w/1 slice cheese and 1 slice ham, fold each chicken breast in half and top w/the cream of mushroom soup and milk.
Cook 4-5 hours on low. Serve on top of mashed potatoes, pasta or rice
The Crockpot Girls just posted this super easy recipe!
1 can cream of mushroom soup mixed w/1 can milk
2 large chicken breasts cut 1/2 length wise
4 thin slices of ham,
4 slices swiss cheese
Slice chicken. Lay in crock pot flat, top w/1 slice cheese and 1 slice ham, fold each chicken breast in half and top w/the cream of mushroom soup and milk.
Cook 4-5 hours on low. Serve on top of mashed potatoes, pasta or rice
Salisbury Steak
Kristin Bohac
2 Pounds of Lean Ground Beef
1 (1oz) package of Dry Onion Mix
½ Cup Italian Seasoned Bread Crumbs
¼ Cup Milk
2 Tablespoon Vegetable Oil
¼ Cup Flour
2 (10.75) can Condensed Cream of Chicken Soup
1 Packet Dry Au Jus mix
¾ Cup Water
In large bowl mix the first 4 ingredients together, shape into patties about 8. Heat oil in large skillet over med heat. Dredge the patties in the flour just to coat, and quickly brown both sides. Place browned patties into slow cooker, stacking alternating like a pyramid. In Med bowl mix together soup, au jus mix and water. Pour over the meat patties. Cook on low setting for 4 or 5 hours until meat is done.
2 Pounds of Lean Ground Beef
1 (1oz) package of Dry Onion Mix
½ Cup Italian Seasoned Bread Crumbs
¼ Cup Milk
2 Tablespoon Vegetable Oil
¼ Cup Flour
2 (10.75) can Condensed Cream of Chicken Soup
1 Packet Dry Au Jus mix
¾ Cup Water
In large bowl mix the first 4 ingredients together, shape into patties about 8. Heat oil in large skillet over med heat. Dredge the patties in the flour just to coat, and quickly brown both sides. Place browned patties into slow cooker, stacking alternating like a pyramid. In Med bowl mix together soup, au jus mix and water. Pour over the meat patties. Cook on low setting for 4 or 5 hours until meat is done.
Crock Pot Chicken Tacos
by Trina & Jen
4-5 boneless chicken breasts
1 jar of medium salsa
In the morning put frozen chicken breasts in the crock pot (on low) and pour jar of salsa over them. Let cook all day. Use forks to shred and use to make tacos. Great to put on salads the next day too!
4-5 boneless chicken breasts
1 jar of medium salsa
In the morning put frozen chicken breasts in the crock pot (on low) and pour jar of salsa over them. Let cook all day. Use forks to shred and use to make tacos. Great to put on salads the next day too!
Easy Runza Casserole
By Natalie Wright Sherman
I can't remember where I originally got this recipe, but it is a favorite for us!
2 lbs ground beef
1 - 2 finely chopped onions
salt and pepper to taste
1 pckg shredded cabbage
2 pckg crescent rolls (or they do have those new "sheets" - much easier!!)
1 can cream of mush.
your choice of cheese - swiss, cheddar, mozz - depends on what kind of "runza" you like!
Preheat oven to 350. Brown ground beef/onion; drain. Return to low heat, place cabbage on top, cover and steam. Add salt and pepper, cream of mush. soup - mix well. Place one sheet of crescent rolls on bottom of 9x13 pan. Spread beef mixture on top. Sprinkle on your choice of cheese. Spread 2nd layer of crescent rolls on top. Bake 35-40 minutes - cover with foil for the last 10 minutes.
I can't remember where I originally got this recipe, but it is a favorite for us!
2 lbs ground beef
1 - 2 finely chopped onions
salt and pepper to taste
1 pckg shredded cabbage
2 pckg crescent rolls (or they do have those new "sheets" - much easier!!)
1 can cream of mush.
your choice of cheese - swiss, cheddar, mozz - depends on what kind of "runza" you like!
Preheat oven to 350. Brown ground beef/onion; drain. Return to low heat, place cabbage on top, cover and steam. Add salt and pepper, cream of mush. soup - mix well. Place one sheet of crescent rolls on bottom of 9x13 pan. Spread beef mixture on top. Sprinkle on your choice of cheese. Spread 2nd layer of crescent rolls on top. Bake 35-40 minutes - cover with foil for the last 10 minutes.
Not Your Ordinary Tater Tot Casserole
By Sheri Larson Freeman
1 32 oz pkg. frozen potato rounds
1 16 oz sour cream
2 C. shredded sharp cheddar
1 can cr. of chicken soup
1 lb. browned hamburger
1 6 oz can French Fried Onions
Preheat oven to 350. Grease 9X13 pan and arrange taters on bottom of pan. Mix together sr. cream, cheese, soup and hamburger, pour over tater tots and sprinkle with fried onions. Bake uncovered for 45min - 1 hour. Can either serve with green beans or can mix the french style green beans in with the soup mixture. You'll want to throw away the old tater tot casserole recipe you mom and grandma used to make! Hope you enjoy!
1 32 oz pkg. frozen potato rounds
1 16 oz sour cream
2 C. shredded sharp cheddar
1 can cr. of chicken soup
1 lb. browned hamburger
1 6 oz can French Fried Onions
Preheat oven to 350. Grease 9X13 pan and arrange taters on bottom of pan. Mix together sr. cream, cheese, soup and hamburger, pour over tater tots and sprinkle with fried onions. Bake uncovered for 45min - 1 hour. Can either serve with green beans or can mix the french style green beans in with the soup mixture. You'll want to throw away the old tater tot casserole recipe you mom and grandma used to make! Hope you enjoy!
Hamburger Cream Cheese Roll Ups
By Launa Torrens Cook
1 lb. Hamburger
onion
cream cheese
taco seasoning
taco sauce (1 buy the 16 oz. bottle of Ortega)
shredded colby cheese
flour tortillas
Doritos
Brown hamburger add onion and taco seasoning. Add cream cheese and some taco sauce. Add some shredded cheese. Fill tortillas and roll and place in greased pan. Top with more sauce cheese and crushed Doritos. Bake at 350 for 30 minutes.
You can top with sour cream, olives, lettuce, hot sauce....just about anything you want!!
1 lb. Hamburger
onion
cream cheese
taco seasoning
taco sauce (1 buy the 16 oz. bottle of Ortega)
shredded colby cheese
flour tortillas
Doritos
Brown hamburger add onion and taco seasoning. Add cream cheese and some taco sauce. Add some shredded cheese. Fill tortillas and roll and place in greased pan. Top with more sauce cheese and crushed Doritos. Bake at 350 for 30 minutes.
You can top with sour cream, olives, lettuce, hot sauce....just about anything you want!!
Chicken Enchiladas
By Launa Torrens Cook
1 can cream of chicken soup
1 16 oz Sour Cream
1 small cans of green chilies
1 broasted chicken/torn apart
shredded cheese
tortillas Heat soup, sour cream and chilies. Add Chicken and some cheese. Fill, roll and place in greased pan. Leave a little to pour on top. Add more cheese and bake at 350 for 30 minutes.
1 can cream of chicken soup
1 16 oz Sour Cream
1 small cans of green chilies
1 broasted chicken/torn apart
shredded cheese
tortillas Heat soup, sour cream and chilies. Add Chicken and some cheese. Fill, roll and place in greased pan. Leave a little to pour on top. Add more cheese and bake at 350 for 30 minutes.
Cavatini
by J. Groppe
This recipe is from a granny and my children love it and my grandchildren love it. It makes a huge recipe and you can freeze it and reheat it or you can easily cut it in half. CAVATINI
2 jars spaghetti sauce (32 oz)
2 sm. cans mushrooms
1 onion, diced
1 green pepper, diced ( I omit as only I like it)
2. lb ground beef
1 lb ground pork or sausage
1 pkg. pepperoni
6 oz. mosticacolli
6 oz. rotini
2 c. mozzarella, shredded.
Brown meat with onion and pepper. Add sauce, mushrooms and pepperoni. Simmer 1 hr. Place in 2 9 x 13 pans, or large roaster. Add cooked noodles and stir thoroughly. Top with mozzarella cheese and place in oven 10-15 mins. Note: All ground beef can be used, omit mushrooms. Good way to chop veggies up really small and add to sauce, if they don't like veggies.
This recipe is from a granny and my children love it and my grandchildren love it. It makes a huge recipe and you can freeze it and reheat it or you can easily cut it in half. CAVATINI
2 jars spaghetti sauce (32 oz)
2 sm. cans mushrooms
1 onion, diced
1 green pepper, diced ( I omit as only I like it)
2. lb ground beef
1 lb ground pork or sausage
1 pkg. pepperoni
6 oz. mosticacolli
6 oz. rotini
2 c. mozzarella, shredded.
Brown meat with onion and pepper. Add sauce, mushrooms and pepperoni. Simmer 1 hr. Place in 2 9 x 13 pans, or large roaster. Add cooked noodles and stir thoroughly. Top with mozzarella cheese and place in oven 10-15 mins. Note: All ground beef can be used, omit mushrooms. Good way to chop veggies up really small and add to sauce, if they don't like veggies.
Sloppy Joes
from Candi Daro Johnston
Here's one that I have never ruined thus fitting the easy requirement: Barbecued Hamburgers (Sloppy Joes)
2 lb hamburger
1 can tomato soup
2 tsp worcestershire sauce
2 tsp chili powder
1 tsp vinegar
2 tsp sugar
1/2 c ketchup
salt and pepper
Brown hamburger. Add other ingredients. Simmer on low heat for 1 hour.
Here's one that I have never ruined thus fitting the easy requirement: Barbecued Hamburgers (Sloppy Joes)
2 lb hamburger
1 can tomato soup
2 tsp worcestershire sauce
2 tsp chili powder
1 tsp vinegar
2 tsp sugar
1/2 c ketchup
salt and pepper
Brown hamburger. Add other ingredients. Simmer on low heat for 1 hour.
Italian Crock Pot Supper
By Tricia Kirchmann Fox
1 lb. ground beef (or italian sausage is good too)
1 onion, chopped
2 cloves garlic, minced
15 oz. container marinara sauce
8 oz. pkg. sliced fresh mushrooms
14 oz. can diced tomatoes with seasonings, undrained
15 oz. can tomato sauce
1/8 tsp. pepper
9 oz. pkg. refrigerated cheese tortellini
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef together with onions in nonstick skillet over medium heat, stirring frequently, until beef is browned. Drain thoroughly. Mix all ingredients except tortellini and cheese in 4-5 quart crockpot. Cover and cook on low for 8 hours. Add tortellini, stir to combine, then sprinkle with cheese. Cover crockpot and cook on low for 15-20 minutes or until tortellini is tender and cheese is melted.
1 lb. ground beef (or italian sausage is good too)
1 onion, chopped
2 cloves garlic, minced
15 oz. container marinara sauce
8 oz. pkg. sliced fresh mushrooms
14 oz. can diced tomatoes with seasonings, undrained
15 oz. can tomato sauce
1/8 tsp. pepper
9 oz. pkg. refrigerated cheese tortellini
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef together with onions in nonstick skillet over medium heat, stirring frequently, until beef is browned. Drain thoroughly. Mix all ingredients except tortellini and cheese in 4-5 quart crockpot. Cover and cook on low for 8 hours. Add tortellini, stir to combine, then sprinkle with cheese. Cover crockpot and cook on low for 15-20 minutes or until tortellini is tender and cheese is melted.
Baked Salmon with Mushrooms
Bridget Dobesh
(Sounds fancy - but it's not and even the kids love it)
nonstick cooking spray
4 salmon fillets (1 lb total)
2 cups fresh spinach chopped
1 cup fresh mushrooms sliced
1 tomato chopped
1/3 c. sundried tomato vinagrette dressing
1. Preheat over to 375.
2. Place fish skin down in 9x13 baking dish sprayed with cooking spray.
3. Combine remaining ingredients and spoon over fish. Bake 20-25 minutes or until fish flakes easily with fork. 4 servings
(Sounds fancy - but it's not and even the kids love it)
nonstick cooking spray
4 salmon fillets (1 lb total)
2 cups fresh spinach chopped
1 cup fresh mushrooms sliced
1 tomato chopped
1/3 c. sundried tomato vinagrette dressing
1. Preheat over to 375.
2. Place fish skin down in 9x13 baking dish sprayed with cooking spray.
3. Combine remaining ingredients and spoon over fish. Bake 20-25 minutes or until fish flakes easily with fork. 4 servings