¾ c diced chicken
1 c. cheese (Colby or Jack)
1 can cream of chicken
½ c. broccoli
½ c. red pepper
2 Tbsp chopped onion
2 pkg crescent rolls
Layout crescent rolls in a circle, overlapping each other so it looks like a sun. Mix all ingredients together and spread on top of dough. Pull triangle over and tuck under. Bake 375 for 20-25 minutes.
Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheeet. Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately.
2 Tablespoon melted butter
6 Tortillas Buritto size
Diced Green onions
Left over Cafe Rio Pork
Brush one side of the tortilla with melted butter. Place buttered side down in frying pan. Sprinkle with cheddar cheese and green onion. Cook over medium heat until under side it brown and crisp and cheese in melted. Top half of the tortilla with pork, and fold the tortilla in half.
3 T. vegetable oil 1 c. uncooked long-grain rice 1 tsp. garlic salt 1/2 tsp. ground cumin 1/4 c. chopped onion 1/2 c. tomato sauce 2 c. chicken broth
Heat oil in pot. Add rice and cook until puffed and golden brown. While cooking, add salt and cumin. Stir in onions and cook until tender. Add the tomato sauce and chicken broth. Bring to boil, then reduce heat. Cover and simmer for 20-25 minutes. Fluff with fork.
1 large can crushed plain tomatoes (Some canned tomatoes have seasoning in them, don't use)
1 large chopped green onion
1 large yellow onion (purple is alot stronger)
Hot sauce to taste
I use a food processor, put in the onions and green peppers, chop to small sizeput in larger bowl
Put one can of tomatoes in processor, run for just a second, add some salt, pour into onion and pepper mixPut in other can of tomatoes, add hot sauce to taste, mix for a second then add to remaining mixture, stir add more salt or hot sauce for taste (remember as it rest in fridge the hot sauce can get hotter)Put in fridge for a couple of days before using if you can, (just enhances the taste)Will last for a couple of weeks, always keep in fridge.
Ingredients: 2 medium potatoes (about 2 cups chopped) 3 T butter 1 cup diced white onion 2 T flour 4 c chicken broth 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 t salt 3/4 t pepper 1/2 t basil 1/8 t thyme 1 cup half and half (I always use 1% milk) Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion
Base: 1/2 cup Margarine or Butter 1 oz square unsweetened chocolate 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla 2 eggs 3/4 cup chopped nuts
Heat oven to 350. Grease and flour a 13x9 pan. In a large saucepan over low heat melt margarine and chocolate. Stirring constantly until well blended. Remove from hear and stir in remaining ingredients. Spread in prepared pan. Set aside while making filling.
Filling: 6 oz cream cheese (reserve other 2 oz for frosting) 1/4 cup butter or marg. 1/2 cup of sugar 2 Tablespoons of Flour 1/2 teaspoon vanilla 1 egg 1/4 cup chopped nuts 1 cup mini chocolate chips
In small bowl combine all filling ingredients except nuts and chocolate chips. Beat 1 minute at medium speed until smooth and fluffy. Stir in nuts and spread over chocolate mixture. Sprinkle evenly with chocolate chips. Bake at 350 form 25-30 minutes or until toothpick comes out clean. Start making the frosting about 10 minutes before they are done.
Frosting: 2 cups of mini marshmallows 1/4 cup butter 1/4 cup milk 1 oz unsweetened chocolate 3 cups powdered sugar 1 teaspoon vanilla
In a large sauce pan over low hear combine butter, milk, chocolate and reserved cream cheese. Stir until well blended. Remove from heat and beat in powdered sugar and vanilla until smooth. After removing fudge bares from oven immediately sprinkle with marshmallows and return to the oven for 2-3 minutes. Remove from oven and pour chocolate frosting over the top and swirl with marshmallows. Refrigerate until firm. Best if kept refrigerated.
1 small can green chili peppers (chopped juice and all)
2 cans Cream of Chicken Soup
1 cup Sour Cream
12 Flour Tortillas
2 cups Shredded Monterrey Jack Cheese
Combine chicken, chilies, coup, cour cream and 1 1/2 cups Monterrey Jack cheese. Fill tortillas with 1/4 cup chicken mixture and fold. Put in a greased 13x9 inch pan and put remaining chicken mixture on top of the filled tortillas. Sprinkle the top with the remaining cheese. Cover with foil and bake at 350 for 30 minutes.
Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients. Gently shape into balls. Melt shortening in frying pan; brown meatballs. Remove meatballs from pan. Pour out fat. Heat chili sauce and jelly in pan, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer about 30 minutes. Makes about 5 dozen.
Directions: Cut the chicken into cubes. Put chicken, butter, and dressing mix in the crock pot on low. Once the butter is melted, stir it together so the chicken is well coated in butter and seasoning. cook on low for 3 hours. Turn to high and heat for 30 more minutes. *Add soup and cream cheese. Heat on high for 30 more minutes.* Stir until it is smooth and creamy. The sauce is really thick, so you can also add a little water if you want to thin it out. Serve over cooked rice, potatoes, or pasta.
1 Tablespoon Vegetable oil 2 Cups Onions 2 or 3 Cloves of Garlic 1 teaspoon of Salt 1 teaspoon Thyme 1 teaspoon Marjoram 4-5 Cups sliced Mushrooms 1 Tablespoon Dijon Mustard
Preheat oven to 400. Lightly oil 9x13 inch casserole pan.
Warm the oil in a soup pot. Add onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add salt, thyme, marjoram, mushrooms, and mustard. Cook until mushrooms start to release their juices, about 5 minutes.
2 cups peeled and chopped sweet potatoes 2 Cups chopped potatoes 1/2 teaspoon of ground black pepper 3 cups water or stock 3 Tablespoons cornstarch dissolved in 1/2 cup cold water 1 cup fresh or frozen green peas 1 cup fresh or frozen corn 1 Tablespoon of soy sauce 1/2 teaspoon of salt
Add the sweet potatoes, white potatoes, black pepper and water or stack and bring to a boil. Reduce the hear, cover and simmer for 15-20 minutes until vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When liquid starts to thicken, mix in the peas corn, soy sauce and salt. Pour the vegetables into the prepared pie crust. (I like Marie Calenders)
Bake 25-30 minutes or until a knife comes out clean.
Combine egg, 1/4 cup soup, rice onion powder, and pepper. Add beef; mix well. Shape into meatballs (about 20) Place in a large skillet and brown the meat. Mix the remaining soup with Worcestershire sauce, oregano, chili powder and water. Pour over meatballs. Bring to a boil; reduce to simmer and cover. Stirring often cook 20 minutes or until meat is no longer pink. Sprinkle with Parmesan cheese, if desired. Eat on mashed potatoes.
Mix the sauce (for spooning over the wraps) by dissolving the sugar into the water. Add soy sauce, rice vinegar, ketchup, lemon juice and sesame oil.
Mix hot mustard and water and set aside.
When ready to serve mix hot mustard, special sauce and red chili past to desired heat level.
Stir Fry Sauce: (double for more sauce)
2 Tablespoons of Soy Sauce
2 Tablespoons of Dark Brown Sugar
1/2 teaspoon of Rice Vinegar
Mix Soy sauce, brown sugar and rice vinegar together in a small bowl. Set aside to add to chicken mixture later.
1 Cup Rice Noodles (fried Maifun)
Follow instructions on the package
Filling for the Wraps:
3 Tablespoons vegetable oil
2 chicken Breast Fillets
1 cup minced water chestnuts
2/3 cup Shiitake Mushrooms
3 Tablespoons chopped green onions
1 teaspoon Minced Garlic
Cook chicken in oil until cooked through. Remove chicken from pan to cool. While chicken is cooling, chop water chestnuts, mushrooms, and green onions. When you can handle the chicken, chop into pea sized pieces. With the pan still hot, add all the filling ingredients back into pan and hear through. Add the stir fry sauce and hear through. Serve over a bed of fried mailfun noodles.
To make lettuce cups, cut the top off a head of iceberg lettuce. Fill the lettuce cup with the chicken mixture and spoon special sauce over the top. Fold the lettuce around the filling like a taco and enjoy.
Place meat in a dish or Ziploc bag. Combine all ingredients and pour over meat. Marinate 6-7 hours. Put in refrigerator. Poke with fork turning every 1 to 1 1/2 hours. Take meat out of fridge one hour before grilling it. Grill on high for 3-5 minutes on each side to sear meat. Grill over medium heat until desired. Cut thinly on an angle and serve immediately.
8 Refrigerated Biscuits
3 Chicken Breast
1 pkg of Cream Cheese
1/2 cup Butter, melted
1 cup of Corn Flakes crumbs
1 can Cream of Chicken Soup
Preheat oven to 375. Boil chicken and shred. Mix chicken with cream cheese and seasoning salt. Spoon chicken mixture into biscuits and fold over. Seal edges. Dip in melted butter first, then corn flake crumbs. Bake for 20-25 minutes or until golden brown. Mix cream of chicken soup with milk and make into a sauce. Heat. Place on top of cooked rolls.
Bake cake as directed in a 9x13 pan. When completely cooled, poke holes in cake with the handle of a wooden spoon. Drizzle sweetened condensed milk of top of cake, then caramel topping. Spread on Cool Whip. Crush Skor bars and sprinkle on top of cake. Cover and refrigerate for at least 4 hours.
Layer meat in the bottom of a roaster pan. Layer carrots and potatoes over the meat; salt a little. Sprinkle onion soup mix over potatoes, carrots and meat. Mix all the soups together in a separate bowl and then pour the soup mixture over the top. Cover and bake at 275 for about 4-5 hours. (This is also great made in the crock pot)
Salad: 1 pkg. Slivered almonds, lightly toasted 2 pkg. pork ramen Green onion, chopped (to taste) 1 bag coleslaw 1-2 chicken breast, cooked and shredded Teriyaki marinade (Any kind works, but I use Lawry's teriyaki with Pineapple)
Dressing: 1/3 cup of oil 1/4 cup of sugar 2 pkg. Pork Ramen seasoning 1 teaspoon of Red Wine Vinegar
Boil the chicken in the teriyaki sauce and 1-2 cups of water. Shred or dice when cooked. Mix the coleslaw, chicken, green onion and almonds together. Crush the Ramen noodles and mix into the salad. Mix together dressing ingredients thoroughly, then toss with salad. Refrigerate for a couple of hours before serving.
salt, pepper, minced onion and garlic powder, to taste
1 can cream of mushroom soup
1/2 - 1 cup of milk
1 can of green beans or corn
1 bag of tater tots
2 cups of Cheddar cheese
Brown ground beef with seasonings. Stir in soup and milk. Add beans or corn. Spread tater tots in a 9x12 baking dish (OR pour mixture in dish first and spread tater toots evenly on top.) Pour beef mixture evenly over top. Bake at 350 for approx. 30 minutes or until heated through. Top with cheese and bake additional 5 minutes.
In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In another shallow dish, combine Parmesan cheese and crumbs. Dip chicken in butter mixture then coat both sides with crumb mixture. Place in an ungreased 13x9 baking pan. Drizzle with any remaining butter mixture. Bake at 350 for 40-45 minutes or until chicken is no longer pink. Last 5 minutes top chicken with a slice of mozzaralla cheese. Serve over spaghetti noodles and top with spaghetti sauce.
4 boneless, skinless chicken breast
3 Tablespoon minced Onion
1 cup seasoned bread crumbs
1/2 cup bacon bits
1 stick of melted butter
In a shallow bowl, stir minced onion bread crumbs and bacon bits together. Paint chicken with ranch dressing, then coat with bread crumb mixture. Spray pan with oil. Place chicken of pan. Drizzle with butter and a dash of salt and pepper. Bake at 400 for 30 minutes.
6 boneless, skinless chicken breast browned
2 cans cream of chicken soup
1 can cheddar cheese soup
Place browned chicken breast in crock pot. In medium bowl. combine soups. Add a few shakes of the garlic powder. Mix well and pour over chicken. Cook on low for several hours until chicken is cooked through. Server over rice.
Cook shells approximately 10 minutes in boiling water. Mix all ingredients together, expect spaghetti sauce and stuff into shells. Spread a thin layer of spaghetti sauce on bottom of cake pan. Place filled shells in pan (open side down) Pour remaining sauce over the top of shells. Bake at 350 for 35 minutes. Sprinkle with Parmesan cheese before serving.
1 lbs of Hamburger
1 bag frozen Hashbrowns
1 can of Cream of Chicken Soup
1 Pint of Sour Cream
2 cups of Shreadded Cheese
Milk (as Needed)
1 pat of butter
Salt & Pepper (as desired)
Oniono Powder (as desired)
Fry Hamburger in large pot with seasoning. Add all ingredients, expect for 1/2 cheese. (It is easier to add the hashbrowns last.) Heat slowly. Put in casserole dish with remaining cheese on top. Bake at 300 for 30 minutes.
1 pound ground chuck 1 15−ounce can of diced tomatoes (liquid included) 1 15−ounce can of red kidney beans (liquid drained) 1 15−ounce can of pinto beans (liquid drained) 1 8−ounce can Hunt's tomato sauce 1/2 medium white onion, diced 1 4−ounce can diced green chilies (with liquid) 2 Tablespoons chopped celery 2 Tablespoons chili powder 1/2 Tablespoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking. 2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat. 3. Transfer the beef into a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly. 4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50−60 minutes, stirring occasionally
Salad: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half oil for frying 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles
Dressing: 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side
Ingredients: 1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs 2
Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder
2 cups White rice (not instant)
Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. In a separate pan cook rice then add to the mixture In another pan, scramble three eggs, chop finely and add to mixture. Add crushed garlic cloves. Mix all together well, add soy sauce to taste and Enjoy.
Ingredients: 10 oz broccoli 1 can cream of chicken soup 2 cups chopped cooked chicken 1 cup chopped carrots 2 cloves garlic, minced 1 cup chopped onion 3 cans chicken broth(14 1/2 ounce), ~6 cups 1/2 cup water 1/2 t. oregano 1/2 t. basil 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section) grated Parmesan cheese to sprinkle on top Directions: In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.
We always get a bag of Chex Mix from a family that Jason works with. After a few years of enjoying the mix I finally told Jason that he could not come home with out the recipe. We love this sticky, gooey treat.
1box Golden Graham cereal 1 box Rice Chex cereal 2 c. slivered almonds and/or pecans (chopped and toasted) 2 c. coconut 2 c. corn syrup 2 c. sugar 1 1/2 cubes butter
Place cereals, toasted nuts and coconut in a large bowl and toss to mix. In a saucepan, bring corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mix and stir until everything is well coated. Pour mixture out onto a buttered cookie sheet to cool and set.
I got this recipe in my college Public Speaking class. We had to give a "how to" speech and this was one of the students in the classes "how to"
Butter and line a 13 x 9 pan with graham crackers (across the bottom and up the side too). Mix 2 small boxes of French Vanilla instant pudding with 3 1/2 cups milk until thick. Add 9 oz (or closest amount) container Cool Whip, mix again. Pour 1/2 of the mixture into the pan, on top of the graham crackers. Add another layer of graham crackers to the top, then pour the rest of the pudding mixture on and then finish with a final layer of graham crackers. Refrigerate for 2 hours, then top with chocolate fudge frosting recipe (below). Top eclair cake with Chocolate Fudge Frosting: 2 squares baking chocolate, melted (Semi Sweet) 2 tsp. karo syrup 2 tsp. vanilla 2 tsp. margarine, softened 1 1/2 c. powdered sugar 3 T. milk Mix everything well, then spread on top of eclair cake. Refrigerate cake overnight. Cut in squares to serve.
2 boxes devils food cake mix4 eggs 2/3 cup oil Mix all ingredients. It may seem dry, but keep mixing. Form into small round balls (very small!). Bake at 350 degrees for 9 minutes. Take cookie sheet out of oven and then drop it on the counter to flatten down the cookies. Cool on a wire rack.
While cookies are baking and cooling, make filling: 1/2 c. cream cheese 2 T. butter 1 tsp. vanilla 2 cups powdered sugar
When cookies are cool, frost the bottom of one cookie, then press together with another cookie.
I started this blog a few years ago because I was tired of trying to organize all my recipes. I never knew what cookbook the recipe I was looking for was in and I would spend hours thumbing through books and papers trying to find the one I was looking for. I don't cook anything fancy, just simple homemade food that our family enjoys. If me or my family won't eat it then you won't find the recipe on my blog. I am not blogging for fame so the recipes may be posted randomly. I only post recipes that I have tried and we will be making again. I hope you enjoy our collection of our family's favorites recipes. ~Krista C.