1 32 oz bag frozen southern style hash browns
1 can cream of celery soup
1 c. sour cream
1 t. dehydrated onions
2 c. grated cheddar cheese (reserve 1/2 cup for top)
1 cube butter melted in bottom of 9x13 baking dish.
Combine top five ingredients and pour into buttery baking dish. Sprinkle 1/2 c (reserved) cheese over top.
Bake 1 hr. @ 350 degrees
Sunday, October 28, 2018
Orange Oatmeal Cookies
1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c. shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal
Combine sugar and shortening, add in egg and oj. Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.
Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c. shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal
Combine sugar and shortening, add in egg and oj. Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.
Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)
Cranberry Mousse
1 20 oz. can crushed pineapple in juice
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans
Add pineapple juice to jello in 2 qt sauce pan. Stir in water. Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg. Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans. Return to fridge to set up.
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans
Add pineapple juice to jello in 2 qt sauce pan. Stir in water. Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg. Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans. Return to fridge to set up.
Layered Jello Salad
1 lg box raspberry jello, made according to box
1 lg. can crushed pineapple (use juice in place of part of the water used to make jello)
4 mashed bananas
Let all of this set up
When set, spread top with 1 pt. sour cream
Set 1 lg. box raspberry jello with 2 cups fresh or frozen raspberries. Do this just till everything is thick.
Pour raspberry mixture over sour cream layer, then let everything set until firm.
1 lg. can crushed pineapple (use juice in place of part of the water used to make jello)
4 mashed bananas
Let all of this set up
When set, spread top with 1 pt. sour cream
Set 1 lg. box raspberry jello with 2 cups fresh or frozen raspberries. Do this just till everything is thick.
Pour raspberry mixture over sour cream layer, then let everything set until firm.
Mandarin Salad
2 sm. pkg. vanilla pudding (the kind you have to cook) cook as directed using water in place of the milk
While still hot mix in 2 sm. pkg of orange jello and mix until fully dissolved. Cool, whip, then add 2/3 c. cool whip, whip, then stir in 1 sm can, drained, mandarin orange slices. Refrigerate until fully set.
While still hot mix in 2 sm. pkg of orange jello and mix until fully dissolved. Cool, whip, then add 2/3 c. cool whip, whip, then stir in 1 sm can, drained, mandarin orange slices. Refrigerate until fully set.
Saturday, October 27, 2018
Clam Chowder
1 c. each, chopped: onion, celery, carrots.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)
Put all of the above in a large saucepan and add enough water to barely cover vegetables. Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)
Put all of the above in a large saucepan and add enough water to barely cover vegetables. Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.
Scottish Shortbread
1 c. butter
1/2 c. sugar
2 c. flour.
Cream butter and add sugar slowly until creamy. Add flour and mix thoroughly.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
bake at 350 until golden - Roberta Scott Everetts
1/2 c. sugar
2 c. flour.
Cream butter and add sugar slowly until creamy. Add flour and mix thoroughly.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
bake at 350 until golden - Roberta Scott Everetts
Fudge
In really large bowl:
2 semi sweet bags chocolate chips
1 bag milk chocolate chips
7 oz jar marshmallow creme
2 c. chopped walnuts
1/2 lb. butter, chopped
2 t. vanilla
In sauce pan bring to boil:
1 can canned milk
4 1/2 c. white sugar
Boil and stir constantly for 9 minutes
Pour hot mixture over ingredients in large bowl and stir until melted and combined. Pour into well buttered cookie sheet. Once cooled, store in fridge. ( this keeps in fridge for 2 - 3 weeks)
2 semi sweet bags chocolate chips
1 bag milk chocolate chips
7 oz jar marshmallow creme
2 c. chopped walnuts
1/2 lb. butter, chopped
2 t. vanilla
In sauce pan bring to boil:
1 can canned milk
4 1/2 c. white sugar
Boil and stir constantly for 9 minutes
Pour hot mixture over ingredients in large bowl and stir until melted and combined. Pour into well buttered cookie sheet. Once cooled, store in fridge. ( this keeps in fridge for 2 - 3 weeks)
Hot Tao Salad
Ingredients:
1 bag tortilla chips
1 lb. cooked and seasoned hamburger, drained
8 oz. tomato sauce
1/2 pkg. taco seasoning
1 can cream of mushroom soup
1/2 c. Ranch dressing
grated cheese
Layer 1: tortilla chips
Layer 2: hamburger mixed with tomato sauce and taco seasoning
Layer 3: cream of mushroom soup mixed with ranch dressing
Layer 4: grated cheese
Layer in 9 x 13 pan as follows: 1,2,3,4,1,2,3,4
Bake in 350 degree oven for 30 - 40 minutes. Serve over lettuce.
1 bag tortilla chips
1 lb. cooked and seasoned hamburger, drained
8 oz. tomato sauce
1/2 pkg. taco seasoning
1 can cream of mushroom soup
1/2 c. Ranch dressing
grated cheese
Layer 1: tortilla chips
Layer 2: hamburger mixed with tomato sauce and taco seasoning
Layer 3: cream of mushroom soup mixed with ranch dressing
Layer 4: grated cheese
Layer in 9 x 13 pan as follows: 1,2,3,4,1,2,3,4
Bake in 350 degree oven for 30 - 40 minutes. Serve over lettuce.
Cranberry Chicken
Mix together: 1 pkg Lipton onion soup mix
8 oz. bottle Catalina dressing
1 can whole cranberry sauce.
Pour above over chicken, cover and bake 1 hr.
Pull out chicken thicken sauce with cornstarch/water mixture and return chicken to oven and bake 1/2 hour, uncovered.
Serve over rice.
8 oz. bottle Catalina dressing
1 can whole cranberry sauce.
Pour above over chicken, cover and bake 1 hr.
Pull out chicken thicken sauce with cornstarch/water mixture and return chicken to oven and bake 1/2 hour, uncovered.
Serve over rice.
Chicken Parmesan
Whip together: 1 egg, 1 t. salt, and a dash pepper
Take 4 boneless, skinless chicken breasts and dip into egg batter then roll in Italian bread crumbs.
Brown in 1 T. oil then place in casserole dish
Mix together 4 c. tomato sauce, some basil, oregano, 1 T parsley, and 1/2 c. Parmesan cheese
Pour mixture over chicken and bake @ 350 for 1 hour.
Remove from oven and top with 4 oz. grated mozzarella cheese.
Take 4 boneless, skinless chicken breasts and dip into egg batter then roll in Italian bread crumbs.
Brown in 1 T. oil then place in casserole dish
Mix together 4 c. tomato sauce, some basil, oregano, 1 T parsley, and 1/2 c. Parmesan cheese
Pour mixture over chicken and bake @ 350 for 1 hour.
Remove from oven and top with 4 oz. grated mozzarella cheese.
Canadian Lemon Bread
1/2 c. butter
1 c. sugar
1 large lemon
2 eggs, beaten
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. milk
1/2 c. chopped nuts, optional
1/4 c. powdered sugar
Cream together butter and sugar until fluffy. Grate peel from lemon and add to creamed mixture. Squeeze juice from lemon and set aside. Add eggs, flour, baking powder, salt, and milk to creamed mixture and blend well. Stir in nuts.
Pour batter into greased 9 x 5 loaf pan and bake at 350 for 1 hour.
Combine lemon juice and powdered sugar and pour over hot loaf and allow syrup to sink into bread.
Makes 1 loaf. - Doris Scott Gilliat
1 c. sugar
1 large lemon
2 eggs, beaten
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. milk
1/2 c. chopped nuts, optional
1/4 c. powdered sugar
Cream together butter and sugar until fluffy. Grate peel from lemon and add to creamed mixture. Squeeze juice from lemon and set aside. Add eggs, flour, baking powder, salt, and milk to creamed mixture and blend well. Stir in nuts.
Pour batter into greased 9 x 5 loaf pan and bake at 350 for 1 hour.
Combine lemon juice and powdered sugar and pour over hot loaf and allow syrup to sink into bread.
Makes 1 loaf. - Doris Scott Gilliat
Pioneer Woman Maple Cinnamon Rolls
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup water
- 1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, water, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, water, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
FROSTER SHORTBREAD COOKIES
1/2 c. sugar
2 cubes butter (softened)
1 egg
1 T. vanilla
1/2 t. baking powder
3 c. flour
shake of salt
Combine ingredients, chill dough, roll into balls, and flatten with a floured bottom glass. Bake @ 400 for 8 minutes. Frost with a glaze made out of orange juice and powdered sugar.
- Cora Peterson Gray
2 cubes butter (softened)
1 egg
1 T. vanilla
1/2 t. baking powder
3 c. flour
shake of salt
Combine ingredients, chill dough, roll into balls, and flatten with a floured bottom glass. Bake @ 400 for 8 minutes. Frost with a glaze made out of orange juice and powdered sugar.
- Cora Peterson Gray
Thursday, October 25, 2018
Magic Cookie Bars
1/2 cup butter, melted
2 cup graham cracker crumbs + 2 T sugar
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chops
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat over to 350 degrees . Coat a 9x13 baking pan with no-stick cooking spray.
Combine the graham cracker crumbs and butter. Press into bottom of prepared pan. Layer evenly with chocolate chips, coconut, and nuts. Pour sweetened condensed milk evenly over crumb mixture in a crisscross pattern. Bake 25 minutes or until lightly browned. Cool then cut into bars. Store covered at room temperature.
Friday, August 10, 2018
Pickled Jalapeños
 |
| Photo and recipe via Simply Scratch |
Yield: 1 pint sized jar
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients:
15-20 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt
Directions:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Raspberry Peach Jam
 |
| Image and recipe via Taste of Home |
Ingredients
- 2-2/3 cups finely chopped peeled peaches
- 1-1/2 cups crushed raspberries
- 3 cups sugar
- 1-1/2 teaspoons lemon juice
Wednesday, August 1, 2018
Crispy Chicken Street Tacos
CRISPY CHICKEN STREET TACOS
For the Brine:
2 lbs. chicken breast tenderloins, cut in 1 inch cubes
1 c. buttermilk
1 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
For the Breading:
1 1/2 c. flour
1 Tbl. chili powder
1 Tbl. cumin
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregno
1/4 c. buttermilk
oil, for frying
Serve on soft flour street taco shells with lettuce or spinach and Cafe Rio cilantro ranch dressing
Instructions:
In a large Ziploc bag mix brine ingredients together with chicken Cover and refrigerate for at least 4 hours.
In large bowl, whisk together dry ingredients, then drizzle with buttermilk and mix with a fork to create craggy pieces
line baking sheet with foil. Remove the chicken from the buttermilk brine a few at a time and transfer to breading. Firmly press the chicken tenders into the breading so they get fully covered. Set the breaded tenders on the prepared baking sheet.
Allow the breading to set for a few minutes while you make the dressing.
Line another baking sheet with a few layers of paper towels. Add oil to large fry pan until reaches about 1 inch high. Heat oil until shimmering. Place several chicken pieces in hot oil without crowding pan. Fry until deep golden brown on the bottom side, about 3 min, then flip and repeat for the opposite side. Using tongs, remove the fried chicken from oil and place on paper towel lined baking sheet to cool. Repeat with remaining chicken.
For the Brine:
2 lbs. chicken breast tenderloins, cut in 1 inch cubes
1 c. buttermilk
1 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
For the Breading:
1 1/2 c. flour
1 Tbl. chili powder
1 Tbl. cumin
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregno
1/4 c. buttermilk
oil, for frying
Serve on soft flour street taco shells with lettuce or spinach and Cafe Rio cilantro ranch dressing
Instructions:
In a large Ziploc bag mix brine ingredients together with chicken Cover and refrigerate for at least 4 hours.
In large bowl, whisk together dry ingredients, then drizzle with buttermilk and mix with a fork to create craggy pieces
line baking sheet with foil. Remove the chicken from the buttermilk brine a few at a time and transfer to breading. Firmly press the chicken tenders into the breading so they get fully covered. Set the breaded tenders on the prepared baking sheet.
Allow the breading to set for a few minutes while you make the dressing.
Line another baking sheet with a few layers of paper towels. Add oil to large fry pan until reaches about 1 inch high. Heat oil until shimmering. Place several chicken pieces in hot oil without crowding pan. Fry until deep golden brown on the bottom side, about 3 min, then flip and repeat for the opposite side. Using tongs, remove the fried chicken from oil and place on paper towel lined baking sheet to cool. Repeat with remaining chicken.
Saturday, February 24, 2018
Jane's Chocolate Chip Cookies
4 sticks butter
1 1/2 c. white sugar
2 c. packed brown sugar
3 eggs
1+ tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 c. flour
3 - 4 c. chocolate chips or m&ms
- Tricia Munk
1 1/2 c. white sugar
2 c. packed brown sugar
3 eggs
1+ tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 c. flour
3 - 4 c. chocolate chips or m&ms
- Tricia Munk
Tuesday, January 30, 2018
Chicken Enchiladas
Make crock pot chicken (I season with cumin, chili powder & minced onion & ranch powder.) when done, shred the chicken,
Combine 1 can cream of chicken soup, grated cheese, 1 small can diced green chilies, & about 8 oz sour cream (add a little milk if it's too thick). Take out about 1/3 of the mixture. Add the shredded chicken to the rest of the mixture.
Roll up the chicken & mixture in greased pan. Fill pan and top with mixture without chicken. Cover with foil. Bake at 350 for about an hour.
Combine 1 can cream of chicken soup, grated cheese, 1 small can diced green chilies, & about 8 oz sour cream (add a little milk if it's too thick). Take out about 1/3 of the mixture. Add the shredded chicken to the rest of the mixture.
Roll up the chicken & mixture in greased pan. Fill pan and top with mixture without chicken. Cover with foil. Bake at 350 for about an hour.
Slow Cooker Beef and Broccoli
 |
| Recipe and Photo via Creme De La Crumb |
INGREDIENTS
1.5 pounds top round steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons cornstarch + 4 tablespoons cold water
INSTRUCTIONS
Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.
To make this as a freezer meal prepare all ingredients and toss in a freezer bag, except the cornstarch and water as well as the broccoli. Thaw in the fridge when ready to eat and cook as directed and then follow directions for cornstarch and water and broccoli.
Stroganoff
Ingredients
1-1/2 pounds boneless top round steak, thinly sliced
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced fresh parsley, optional
DirectionsIn a large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles; garnish with parsley if desired.
If you are freezing, let mixture cool before you add the sour cream and place in freezer bag. When thawed, warm up on stove top and add sour cream.
Recipe via: Taste of Home
Baked Ziti
 |
| Recipe and photo Six Sister Stuff |
Ingredients
1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)
1 onion, chopped
1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8×8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.or if frozen cook 90 minutes to 2 hours
Sweet and Sour Chicken
3-4 chicken breasts
half a bottle of apricot jam
half a bottle of french dressing
packet of dry onion soup mix
Cook in crockpot 3-5 hours on low
Serve with a bag of stir fry and rice
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