Pretzel-Topped Sweet Potatoes
Patty Jakub Kmiecik
10-12 servings Prep: 20min. Bake: 25 min.
Ingredients
2 cups pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2 ½ pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
½ cup sugar
1 teaspoon pure vanilla extract
In a large bowl, combine pretzels, pecans, cranberries, brown sugar and ½ cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into greased shallow 2 qt. baking dish; sprinkle with pretzel mixture. Bake uncovered, at 350 degrees for 25-30 minutes or until the edges are bubbly.
Best sweet potato casserole I've ever had! Thanks Rachel Wilke!
10-12 servings Prep: 20min. Bake: 25 min.
Ingredients
2 cups pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2 ½ pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
½ cup sugar
1 teaspoon pure vanilla extract
In a large bowl, combine pretzels, pecans, cranberries, brown sugar and ½ cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into greased shallow 2 qt. baking dish; sprinkle with pretzel mixture. Bake uncovered, at 350 degrees for 25-30 minutes or until the edges are bubbly.
Best sweet potato casserole I've ever had! Thanks Rachel Wilke!
Sweet Potato Casserole
_Donna Pearson
•3 cups mashed sweet potatoes
• 1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
Topping
• 1/2 cup brown sugar
• 1/3 cup flour
•1/3 cup melted butter
• 1 cup chopped pecans
You can add approx 1/2 tsp of cinneman in topping (optional)
Preparation:Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.Serves 6 to 8.
If you prefer it not to be excessively sweet, cut the brown sugar down to 1/2-3/4 cup as the potatoes may be sweet on their own. Also this makes a fairly small pan...so you may need to double.
•3 cups mashed sweet potatoes
• 1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
Topping
• 1/2 cup brown sugar
• 1/3 cup flour
•1/3 cup melted butter
• 1 cup chopped pecans
You can add approx 1/2 tsp of cinneman in topping (optional)
Preparation:Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.Serves 6 to 8.
If you prefer it not to be excessively sweet, cut the brown sugar down to 1/2-3/4 cup as the potatoes may be sweet on their own. Also this makes a fairly small pan...so you may need to double.
Crock pot Garlic Baked Potatoes
Corn Casserole
Candace Kavan Specht
1 can cream-style corn
1 can whole kernel corn, drained
1 c. cheese (Velveeta or cheddar)
(I usually use cheddar)
1 c. milk
1 c. macaroni, uncooked
1 stick butter
1 T. sugar (optional)
Mix together and back for 45 min at 350 degrees.
I usually mix it after it has been in the oven for 25 minutes. I put cheddar cheese on top after it is done with maybe a little parsley flakes for looks.
1 can cream-style corn
1 can whole kernel corn, drained
1 c. cheese (Velveeta or cheddar)
(I usually use cheddar)
1 c. milk
1 c. macaroni, uncooked
1 stick butter
1 T. sugar (optional)
Mix together and back for 45 min at 350 degrees.
I usually mix it after it has been in the oven for 25 minutes. I put cheddar cheese on top after it is done with maybe a little parsley flakes for looks.
Overnight Mashed Potatoes
Barb Lalor Willison
10 lbs. med. potatoes, boil till soft, drain, mash
Add: 8 oz. softened cream cheese
1/2 C. sour cream
Salt & Pepper to taste
Refrigerate overnight. Set out till room temperature in the morning.
Dot with butter & bake @ 350 Degrees for 40 min.
Stir occasionally. I have used a crockpot too. Just stir often.
10 lbs. med. potatoes, boil till soft, drain, mash
Add: 8 oz. softened cream cheese
1/2 C. sour cream
Salt & Pepper to taste
Refrigerate overnight. Set out till room temperature in the morning.
Dot with butter & bake @ 350 Degrees for 40 min.
Stir occasionally. I have used a crockpot too. Just stir often.
Scalloped Corn
Michelle Koranda
2 Cans Cream Style Corn
4 Tbs Flour
4 Tbs Sugar
4 Eggs
4 Tbs Butter (melted)
1/2 Green Pepper (diced)
1&1/2 C. Shredded Cheddar Cheese ( I use Velveta )
Mix all together in Baking Dish and Bake at 350 for about an hour.
2 Cans Cream Style Corn
4 Tbs Flour
4 Tbs Sugar
4 Eggs
4 Tbs Butter (melted)
1/2 Green Pepper (diced)
1&1/2 C. Shredded Cheddar Cheese ( I use Velveta )
Mix all together in Baking Dish and Bake at 350 for about an hour.
Crock Pot Wild Rice Soup
Eva Egr
2 cups roasted chicken or turkey
1/2 pound bacon
4 stalks celery, chopped
1 large onion, chopped
16 ounces of fresh mushrooms, sliced
2 carrots, chopped or sliced (your preference)
1 or 2 cloves fresh garlic, finely minced
1 cup wild rice (soaked overnight)
1 large can chicken broth or 2 cups defatted stock from roasted chicken
1 can each cream of mushroom and chicken
2 cans water
1 pint half and half
Saute bacon, celery, onion, carrots, mushrooms and garlic. Drain excess fat.
Add to Crock pot with wild rice, soups and water. Cook on low all day. About one half hour before serving, add half and half. Heat thoroughly, but not to boiling. Serve with freshly ground pepper and a good, crusty bread.
Note: Due to health issues I have baked the bacon and thoroughly patted it dry of fat. The veggies are sautéed in a small amount of olive oil.
2 cups roasted chicken or turkey
1/2 pound bacon
4 stalks celery, chopped
1 large onion, chopped
16 ounces of fresh mushrooms, sliced
2 carrots, chopped or sliced (your preference)
1 or 2 cloves fresh garlic, finely minced
1 cup wild rice (soaked overnight)
1 large can chicken broth or 2 cups defatted stock from roasted chicken
1 can each cream of mushroom and chicken
2 cans water
1 pint half and half
Saute bacon, celery, onion, carrots, mushrooms and garlic. Drain excess fat.
Add to Crock pot with wild rice, soups and water. Cook on low all day. About one half hour before serving, add half and half. Heat thoroughly, but not to boiling. Serve with freshly ground pepper and a good, crusty bread.
Note: Due to health issues I have baked the bacon and thoroughly patted it dry of fat. The veggies are sautéed in a small amount of olive oil.
Crock Pot Ranch Potatoes
Megan Hull
2lbs Red Potatoes
1 Can Cream of Mushroom Soup
1 C. Sour Cream
1 Packet Ranch Seasoning
Cut potatoes into quarters and place in crock pot, add all other ingredients and fold together. Cook on low for six hours or until tender.
2lbs Red Potatoes
1 Can Cream of Mushroom Soup
1 C. Sour Cream
1 Packet Ranch Seasoning
Cut potatoes into quarters and place in crock pot, add all other ingredients and fold together. Cook on low for six hours or until tender.
Sweet Potato Casserole
Donna Pearson
•3 cups mashed sweet potatoes
• 1 cup brown sugar (use 1/2-3/4 if prefer it to be not as sweet.
•2 eggs, lightly beaten
•1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
•Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
•1/3 cup melted butter
• 1 cup chopped pecans
May add 1/2 tsp cinneman to topping if desired.
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
•3 cups mashed sweet potatoes
• 1 cup brown sugar (use 1/2-3/4 if prefer it to be not as sweet.
•2 eggs, lightly beaten
•1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
•Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
•1/3 cup melted butter
• 1 cup chopped pecans
May add 1/2 tsp cinneman to topping if desired.
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
Tomato and Tortellini Soup
Candi Johnston
1 pkg. (9 oz) refrigerated cheese tortellini
2 cans (reduced sodium) tomato soup
2 c. vegetable broth
2 c. milk
... 2 c. half and half
1/2 c. chopped (oil packed) sun dried tomatoes
1 teas. onion powder
1 teas. garlic powder
1 teas. basil
1/2 teas. salt
1/2 c. plus extra shredded parmesan cheese
Cook tortellini according to directions. Meanwhile, in Dutch oven, combine soup, milk, broth, cream, tomatoes and seasonings until heated through. Drain tortellini and add to soup. Stir in cheese. Garnish with cheese and pepper.
I tried this recipe tonight (I love this soup at Grisanti's!) and the whole family loved it! We had breadsticks with it as a side. Super easy and good. I couldn't find refrigerated tortellini in Wahoo BUT Wahoo Super had really good (and small) cheese tortellini on the shelf with the pasta - I would use it again...enjoy!
1 pkg. (9 oz) refrigerated cheese tortellini
2 cans (reduced sodium) tomato soup
2 c. vegetable broth
2 c. milk
... 2 c. half and half
1/2 c. chopped (oil packed) sun dried tomatoes
1 teas. onion powder
1 teas. garlic powder
1 teas. basil
1/2 teas. salt
1/2 c. plus extra shredded parmesan cheese
Cook tortellini according to directions. Meanwhile, in Dutch oven, combine soup, milk, broth, cream, tomatoes and seasonings until heated through. Drain tortellini and add to soup. Stir in cheese. Garnish with cheese and pepper.
I tried this recipe tonight (I love this soup at Grisanti's!) and the whole family loved it! We had breadsticks with it as a side. Super easy and good. I couldn't find refrigerated tortellini in Wahoo BUT Wahoo Super had really good (and small) cheese tortellini on the shelf with the pasta - I would use it again...enjoy!
Broccoli Casserole
Donna Schultz Pearson
1 stick butter
1 lg. chopped onion
1 box Uncle Ben long grain wild rice, garden vegetable blend
... 2 boxes frozen broccoli spears (thawed, drained & chopped)
1 can mushroom soup
1 can nacho cheese soup
1/4 can milk
Fix UNCLE BEN'S® rice according to package. In separate pot saute
onion and butter until tender. Stir in both cans of soup and milk until
creamy. Add broccoli and rice. Pour into casserole dish and bake at 350
degrees for 25 to 30 minutes. If too creamy, let set to cool at room
temperature until firm, 10 to 15 minutes.
1 stick butter
1 lg. chopped onion
1 box Uncle Ben long grain wild rice, garden vegetable blend
... 2 boxes frozen broccoli spears (thawed, drained & chopped)
1 can mushroom soup
1 can nacho cheese soup
1/4 can milk
Fix UNCLE BEN'S® rice according to package. In separate pot saute
onion and butter until tender. Stir in both cans of soup and milk until
creamy. Add broccoli and rice. Pour into casserole dish and bake at 350
degrees for 25 to 30 minutes. If too creamy, let set to cool at room
temperature until firm, 10 to 15 minutes.
Easy and Healthy Chicken and Black Bean Soup
Janelle Zadina-Benes
2 cans of organic black beans drained and rinsed
1 can rotella tomoatos with green chili's
3 3 oz. chicken breasts
1 green pepper
... 1 onion
1 tblsp garlic or 2 cloves
1 tsp olive oil
1 tsp cumin
Saute chicken, until almost cooked, add garlic, onions and peppers until cooked
add can of tomato,
add beans and cumin.. mix all together
add extra seasoning of hot sauce to taste. It will be really thick, add greek yogurt if
you wish
serving size is 1 cup... 425 calories... extra if you add the greek yogurt
Tator-Tot Soup
By Kristin Doty Bohac
In your crockpot:
1 package of frozen tater tots
1 small container of sour cream
1 ( 16oz) bag of chopped/diced ham or use left overs
2 bags of shredded cheddar cheese
4 cups of milk or more…depend on how thick u want the soup/cheesy taters.
midway through stir it up
cook on low for the 6-8hrs
In your crockpot:
1 package of frozen tater tots
1 small container of sour cream
1 ( 16oz) bag of chopped/diced ham or use left overs
2 bags of shredded cheddar cheese
4 cups of milk or more…depend on how thick u want the soup/cheesy taters.
midway through stir it up
cook on low for the 6-8hrs
Crock Pot Potato Soup
Amber Farley
1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
Potato Soup
Susan Tweedy
6 cups cubed potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup grated carrot
1/4 cup margarine
4 chicken bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can evaporated milk
parsley, chopped
chives, optional
Cook first 9 ingredients 7 hours, or until vegetables are tender. Add milk and parsley. Cook 30 minutes more. To thicken, add instant potatoes. Serve with chives sprinkled on top.
6 cups cubed potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup grated carrot
1/4 cup margarine
4 chicken bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can evaporated milk
parsley, chopped
chives, optional
Cook first 9 ingredients 7 hours, or until vegetables are tender. Add milk and parsley. Cook 30 minutes more. To thicken, add instant potatoes. Serve with chives sprinkled on top.
Jen's Favorite Corn Recipe
jen wood
2 packs frozen corn
1 cup whipping cream
1 cup milk
1 teaspoon salt
1pinch nutmeg
6 teaspoons sugar
1 pinch white pepper.
Combine corn, cream, milk and seasonings in a saucepan and bring to boil stirring constantly. Reduce heat simmer 5 minutes uncovered- stirring.
To thicken: mix 2 tab very softbutter and 2 tab flour and add in small pieces to corn mixture, mix well cook 2 more mminutes to thicken.
I make this to take for holidays, there is never any left.
Taffy Apple Salad
Cathy Watts
1 can 20oz. crushed pineapple
4 c mini marshmallows
1 egg, lightly beaten
1/2 c sugar
1/4 c packed brown sugar
1 T flour
4 1/2 tsp cidar vinegar
1 8 oz carton coolwhip
3 c diced unpeeled apples
1 1/2 c peanuts, chopped
Drain pineapple, reserve juice. In a large bowl combine pineapple and marshmallows, cover and refridgerate for several hours. In a sucepan combine egg, sugars, flour, vinegar and reserved pineapple juice. Cook and stir until mixture thickens and reaches 160 degrees. Remove from heat, cover and refridgerate until cool. Fold whipped topping into chilled dressing. Add apples and peanuts to the pineapple and marshmallows. Fold dressing into the fruit mixture.
1 can 20oz. crushed pineapple
4 c mini marshmallows
1 egg, lightly beaten
1/2 c sugar
1/4 c packed brown sugar
1 T flour
4 1/2 tsp cidar vinegar
1 8 oz carton coolwhip
3 c diced unpeeled apples
1 1/2 c peanuts, chopped
Drain pineapple, reserve juice. In a large bowl combine pineapple and marshmallows, cover and refridgerate for several hours. In a sucepan combine egg, sugars, flour, vinegar and reserved pineapple juice. Cook and stir until mixture thickens and reaches 160 degrees. Remove from heat, cover and refridgerate until cool. Fold whipped topping into chilled dressing. Add apples and peanuts to the pineapple and marshmallows. Fold dressing into the fruit mixture.
Easy Beef and Bacon Soup
From the Kitchen of Donna Pearson
1/2 lb bacon
1 lb hamburger
1 can bean with bacon soup
1 can chicken gumbo OR minestrone soup
2 cans water
1 small onion
Brown bacon and hamburger and onion. Drain. Add soups and water. Simmer till well heated through.
Sooo Good!!
1/2 lb bacon
1 lb hamburger
1 can bean with bacon soup
1 can chicken gumbo OR minestrone soup
2 cans water
1 small onion
Brown bacon and hamburger and onion. Drain. Add soups and water. Simmer till well heated through.
Sooo Good!!
Crock Pot Chili
By Beverly Lindstrom and Cathy Hennessy Roberts
1 or 2 pounds hamburger, browned
2 cans chili beans
6oz of tomato sauce
1 small can tomato paste
1 lg can of whole tomates, broken up
cut celery stalks,onion and green pepper
2 Tbs of chilii powder
Mix all ingredients in a crock pot and cook on high for 5 or 6 hrs
1 or 2 pounds hamburger, browned
2 cans chili beans
6oz of tomato sauce
1 small can tomato paste
1 lg can of whole tomates, broken up
cut celery stalks,onion and green pepper
2 Tbs of chilii powder
Mix all ingredients in a crock pot and cook on high for 5 or 6 hrs
Corn Salad
from Michelle Koranda
1 can yellow corn
1 can white corn
1 c. chopped gr pepper
1/2 c choopped red onion
1 c cheddar cheese
1 c mayo or enough to moisten
1 bag chili Fritos
Mix together corn, pepper, onion, cheese and mayo. Just before serving add chili Fritos.
1 can yellow corn
1 can white corn
1 c. chopped gr pepper
1/2 c choopped red onion
1 c cheddar cheese
1 c mayo or enough to moisten
1 bag chili Fritos
Mix together corn, pepper, onion, cheese and mayo. Just before serving add chili Fritos.
Corn Mac
By Andrea Zara
1 stick of butter/margarine - melt in 2 1/2 quart casserole dish (9x13 pan works well also)
Add: 1 can whole-kernel corn
1 can cream-style corn
1 cup cubed velveeta cheese
1 cup raw macaroni
Mix all together and bake at 350 for 45 minutes to 1 hour.
(this can be easily adapted for the microwave if you are in a pinch for time)
1 stick of butter/margarine - melt in 2 1/2 quart casserole dish (9x13 pan works well also)
Add: 1 can whole-kernel corn
1 can cream-style corn
1 cup cubed velveeta cheese
1 cup raw macaroni
Mix all together and bake at 350 for 45 minutes to 1 hour.
(this can be easily adapted for the microwave if you are in a pinch for time)
Fried Green Tomatoes
by Erica
Fried Green Tomatoes
1/2 cup all-purpose flour
1 tsp sugar
1 tsp salt
3/4 tsp cayenne pepper
1 egg
1 tblsp fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2 inch slices
1/4 cup canola oil
In a shallow bowl, combine the flour, sugar, salt, and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs.
In a large skillet, heat 4 tsp oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Place fried tomatoes on an ungreased baking sheet. Bake at 375 for 4-5 minutes or until tender.
Fried Green Tomatoes
1/2 cup all-purpose flour
1 tsp sugar
1 tsp salt
3/4 tsp cayenne pepper
1 egg
1 tblsp fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2 inch slices
1/4 cup canola oil
In a shallow bowl, combine the flour, sugar, salt, and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs.
In a large skillet, heat 4 tsp oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Place fried tomatoes on an ungreased baking sheet. Bake at 375 for 4-5 minutes or until tender.
Chicken Tortilla Soup
By Beverly Lindstrom
Love this! I think you'll impress yourself when you taste it. You need:
1/2 med. onion chopped
1 T Garlic-Garlic (Tastefully Simple) or use real garlic
2 t veg. oil
In a large soup kettle or Dutch oven, saute previous 3 ingredients until soft.
Next: Add 4 c. of chicken stock, 15 oz. of tomato sauce, 1 can of drained mild Rotel, 1/2 t of salt, 1/4 t. pepper, 1 t. sugar, 1 t. chili powder, 1 t. Worcestershire sauce. Bring this to a low boil, reduce heat and simmer for 20 min.
In a separate little saucepan, mix 4 t flour with 1/2 c water. Whisk thoroughly into soup. Simmer for 5 min.
Add cooked chicken (a pound or less-whatever you have) and simmer for 5 min.
Stir in 1 c cream (or half & half) and 8 oz. Velveeta cut into 1 inch cubes. 1/4 c of sour cream can also be added. Simmer-do not boil. Ensure 165 degrees.
When serving, add a dollop of sour cream to top and some crushed multigrain tortillas.
Love this! I think you'll impress yourself when you taste it. You need:
1/2 med. onion chopped
1 T Garlic-Garlic (Tastefully Simple) or use real garlic
2 t veg. oil
In a large soup kettle or Dutch oven, saute previous 3 ingredients until soft.
Next: Add 4 c. of chicken stock, 15 oz. of tomato sauce, 1 can of drained mild Rotel, 1/2 t of salt, 1/4 t. pepper, 1 t. sugar, 1 t. chili powder, 1 t. Worcestershire sauce. Bring this to a low boil, reduce heat and simmer for 20 min.
In a separate little saucepan, mix 4 t flour with 1/2 c water. Whisk thoroughly into soup. Simmer for 5 min.
Add cooked chicken (a pound or less-whatever you have) and simmer for 5 min.
Stir in 1 c cream (or half & half) and 8 oz. Velveeta cut into 1 inch cubes. 1/4 c of sour cream can also be added. Simmer-do not boil. Ensure 165 degrees.
When serving, add a dollop of sour cream to top and some crushed multigrain tortillas.
Chicken Tortilla Soup (2)
By Andrea
I love this one and it is super easy!
2 lbs shredded cooked chicken (I generally use a whole chicken)
15oz can whole tomatoes
10 oz hot enchilada sauce
14oz can black beans
2 medium onions chopped
8oz diced green chiles
4 cloves minced garlic
35oz chicken broth (I just use one of boxes of broth)
2t cumin
2t chili powder
2t cayenne pepper
1 3/4 t salt
1/2 t black pepper
1 1/2 T chopped cilantro (we use fresh)
10 oz bag frozen corn
Put it all in a crockpot on low for 8 1/2 hours or high for 6 hours.
Serve with tortilla chips, cheddar cheese and sour cream.
I love this one and it is super easy!
2 lbs shredded cooked chicken (I generally use a whole chicken)
15oz can whole tomatoes
10 oz hot enchilada sauce
14oz can black beans
2 medium onions chopped
8oz diced green chiles
4 cloves minced garlic
35oz chicken broth (I just use one of boxes of broth)
2t cumin
2t chili powder
2t cayenne pepper
1 3/4 t salt
1/2 t black pepper
1 1/2 T chopped cilantro (we use fresh)
10 oz bag frozen corn
Put it all in a crockpot on low for 8 1/2 hours or high for 6 hours.
Serve with tortilla chips, cheddar cheese and sour cream.
Taco Stew
By Donna Schultz Pearson
I got this from the Crock pot girl's site.
1 lb. hamburger
1 can pinto beans (drained)
1 can ranch style beans (drained)
1 can Rotel (NOT drained)
1 can diced tomatos (Not drained)
1 can corn (drained)
1 pkt taco seasning
1 pkt ranch dressing mix
Pepper to taste
Shredded cheese
Sour cream
Fritos
Brown hamburger. Add hamburger, beans, rotel, tomatos, corn, taco and ranch seasoning mixes as well as pepper into crockpot. Cook on low for approximately 6-8 hours or high for approximately 4-5 hours. Serve with a pinch or two of shredded cheese, dolup of sour cream and a handful of fritos added to bowl of stew.
I got this from the Crock pot girl's site.
1 lb. hamburger
1 can pinto beans (drained)
1 can ranch style beans (drained)
1 can Rotel (NOT drained)
1 can diced tomatos (Not drained)
1 can corn (drained)
1 pkt taco seasning
1 pkt ranch dressing mix
Pepper to taste
Shredded cheese
Sour cream
Fritos
Brown hamburger. Add hamburger, beans, rotel, tomatos, corn, taco and ranch seasoning mixes as well as pepper into crockpot. Cook on low for approximately 6-8 hours or high for approximately 4-5 hours. Serve with a pinch or two of shredded cheese, dolup of sour cream and a handful of fritos added to bowl of stew.
Mexican Chicken Chowder
By Shannon Hauswal
5 cups(ish) chicken, cooked and cubed ( I use 1 pkg of boneless/skinless breasts)
2- 11 oz cans of Mexicorn
2- 10 oz cans of cream of potatoe soup
4 oz diced green chiles (use less/omit for less heat)
2 tsp cilantro
1 pkt taco seasoning
2 cans of chicken broth
16 oz sour cream
8 oz(ish) cheese con queso ( I use almost a full small jar)
bag of fritos
Combine all ingredients, except fritos, into crock pot. Cook on low 4 hours, or until heated throug. Top with fritos and enjoy! Goes great with pumpkin bread for a fun fall meal. A family favorite!
5 cups(ish) chicken, cooked and cubed ( I use 1 pkg of boneless/skinless breasts)
2- 11 oz cans of Mexicorn
2- 10 oz cans of cream of potatoe soup
4 oz diced green chiles (use less/omit for less heat)
2 tsp cilantro
1 pkt taco seasoning
2 cans of chicken broth
16 oz sour cream
8 oz(ish) cheese con queso ( I use almost a full small jar)
bag of fritos
Combine all ingredients, except fritos, into crock pot. Cook on low 4 hours, or until heated throug. Top with fritos and enjoy! Goes great with pumpkin bread for a fun fall meal. A family favorite!
Fruit Salad
By Shannon Hauswald
20 oz can pinapple tidbits, drained
11 oz can mandarin oranges, drained
1 cup(ish) grapes, cut in halves
2 bananas, sliced
8 oz vanilla yogurt
1/2 tsp cinnamon
1 cup/handful mini marshmellows
Mix all ingredients, chill, enjoy! Tastes best the first day, unless you love soggy marshmellows and mushy bananas.
20 oz can pinapple tidbits, drained
11 oz can mandarin oranges, drained
1 cup(ish) grapes, cut in halves
2 bananas, sliced
8 oz vanilla yogurt
1/2 tsp cinnamon
1 cup/handful mini marshmellows
Mix all ingredients, chill, enjoy! Tastes best the first day, unless you love soggy marshmellows and mushy bananas.
Fall Chicken Salad Mix
By Joni Sanders Pearson
• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• diced onion for flavor
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste
A great fall treat and very yummy on croissants!!
• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• diced onion for flavor
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste
A great fall treat and very yummy on croissants!!
Roasted Cauliflower
By Staci Wiederstein
1 Head Cauliflower
16 cloves of fresh garlic
1 t minced rosemary
1 t salt
1/4 t pepper
1/4 C Extra Virgin Olive Oil
Mix all ingredients together in a large zip lock bag so that the cauliflower and garlic are completely covered in oil. Put into an 8 x 8 baking dish. Roast in the oven @ 450 degrees for 20 min. Toss and bake 10 min more.
1 Head Cauliflower
16 cloves of fresh garlic
1 t minced rosemary
1 t salt
1/4 t pepper
1/4 C Extra Virgin Olive Oil
Mix all ingredients together in a large zip lock bag so that the cauliflower and garlic are completely covered in oil. Put into an 8 x 8 baking dish. Roast in the oven @ 450 degrees for 20 min. Toss and bake 10 min more.
Taco Soup
Launa Torrens Cook
2 lb hamburger w/onion
2 cans chili beans
1 can chili
1 can rotel chopped
1 16oz can tomato juice
1 lb cubed velveeta
Serve with sour cream and fritos.
2 lb hamburger w/onion
2 cans chili beans
1 can chili
1 can rotel chopped
1 16oz can tomato juice
1 lb cubed velveeta
Serve with sour cream and fritos.
Easy Corn Side Dish
By Tricia Kirchmann Fox
1 pkg frozen corn
3 T butter
4 oz cream cheese
salt and pepper to taste
Mix together and heat in microwave or crockpot. So easy but so good!!!
1 pkg frozen corn
3 T butter
4 oz cream cheese
salt and pepper to taste
Mix together and heat in microwave or crockpot. So easy but so good!!!
Easy Crock Pot Potato Soup
By Deb Sladky
1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
Frozen Grape Salad
By Beverly Lindstrom
You need: 2 bunches of red seedless grapes,
8 oz. cream cheese,
8 oz. sour cream,
1 c. white sugar,
1 t. vanilla,
brown sugar
chopped pecan pieces.
Directions: Rinse grapes. Mix the cream cheese, sour cream, white sugar and vanilla. Gently fold in the grapes. Spread this out into a 9 x 13 glass pan. Freeze for 3 hours at least. Before serving, set out to thaw a bit, sprinkle with brown sugar and pecans pieces.
You need: 2 bunches of red seedless grapes,
8 oz. cream cheese,
8 oz. sour cream,
1 c. white sugar,
1 t. vanilla,
brown sugar
chopped pecan pieces.
Directions: Rinse grapes. Mix the cream cheese, sour cream, white sugar and vanilla. Gently fold in the grapes. Spread this out into a 9 x 13 glass pan. Freeze for 3 hours at least. Before serving, set out to thaw a bit, sprinkle with brown sugar and pecans pieces.
Black Bean Chicken Chili
By Launa Torrens Cook
1 lb boneless chicken breast
1tbls butter
1 med. onion
1 16oz can black beans
1 16oz can chili beans
1 141/2oz chicken broth
1 16oz can whole kernel corn
1 cup picante sauce
1 med. yellow bell pepper
1 med. red bell pepper Saute chicken in butter. Add onion. Mix in other do not drain anything.
Optional toppings: sour cream, cheese, black olives, tomatoes, and fritos.
1 lb boneless chicken breast
1tbls butter
1 med. onion
1 16oz can black beans
1 16oz can chili beans
1 141/2oz chicken broth
1 16oz can whole kernel corn
1 cup picante sauce
1 med. yellow bell pepper
1 med. red bell pepper Saute chicken in butter. Add onion. Mix in other do not drain anything.
Optional toppings: sour cream, cheese, black olives, tomatoes, and fritos.