Cooking with the Christensen's

Perfect Bacon

2012-01-16T20:22:00.000-08:00

It's an easy, convenient, and splatter-free way to cook it. Here's what you do:

Preheat the oven to 375°F. Cover a large cookie sheet with parchment paper or foil.
Place the raw bacon in a row on the parchment paper.
Roast in the oven for 15-20 minutes until bacon is crisp and cooked.
Remove bacon to paper towel lined plates, pat dry, and use however you want.

Creamy Salisbury Steak

2012-01-10T20:04:00.000-08:00

•2 pounds ground beef
•1 package Onion Soup Mix
•1/2 cup cracker crumbs
•1 egg
•2 packets (0.75 oz) brown gravy mix
•1 cup sour cream
•1 small can mushroom stems, optional
•egg noodles, rice or mashed potatoes (I always do mashed potatoes)

1.Make hamburger patties using ground beef, bread or cracker crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.

2.While the hamburgers are cooking, mix together the brown gravy the the water required on the package and whisk in the sour cream.

3.Spray a 9 x 13 pan with nonstick and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture.

4.Bake at 350 degrees covered for 30 – 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.

Ultimate Breakfast Casserole

2012-01-09T15:14:00.000-08:00

Ingredients:

3 eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1/2 onion, chopped
3/4 cup shredded Cheddar cheese
1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Stir egg and soup mixture together and pour into baking dish.
Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden

Wilted Spinach and Bacon Salad

2012-01-02T11:35:00.000-08:00

Thanks for the photo of the salad Ash!

2 T ShirleyJ Pizza and Pasta Seasoning Mix
8 strips of bacon
3 oz feta cheese
12 oz bag of baby spinach
1/3 C red onion diced
1/3 C dried cranberries
1 Fuji apple, sliced
1 t brown sugar
1/4 C balsamic vinegar
1 T water

Cook the bacon, save the drippings. Crumble bacon in a bowl with spinach, cranberries and apple. Into a small saucepan combine the bacon drippings, onions, vinegar, water sugar and seasoning. Cook on low 4-5 minutes. Toss warm dressing in the salad. Garnish with Feta.

Cheesy Veggie Chowder

2011-11-20T14:00:00.000-08:00

Ingredients:

2 1/4 c. Shirley J Universal Sauce
1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
7 1/2 c. Water
3/4 cup of shredder carrots
3/4 cubed hashbrowns
4 1/2 c. Cheddar Cheese, Grated
(you could also add ham, celery onions etc.)

Directions:

In large stock pot combine veggies and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Universal Sauce Mix and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Green Chicken Enchiladas

2011-11-10T15:16:00.000-08:00

Ingredients:

Enchiladas
12 6" Flour Tortillas
3 c. Cooked Chicken Meat(shredded, rotisserie chicken works great)
4 c. Cheese(jack, mozzarella, or cheddar)
Sauce
1 c. Shirley J Universal Sauce
4 c. Water
6 Tomatillos(medium size, husks removed and washed)
2 ea. Jalapeno(stems removed)
2 Garlic Cloves
1/4 Yellow Onion(about 1/3 c.)
1/2 c. Fresh Cilantro(chopped)

Directions:

Sauce Directions:
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes

If you have never tried Shirly J Universal Sauce it is a must have in every kitchen:

Stir Fry (Healthy and Easy)

2011-11-09T07:11:00.000-08:00

This is a tasty and versatile recipe. Feel free to substitute another meat for the chicken and use different veggies. The secrets in the sauce!

Ingredients:

1 1⁄2 pounds Chicken Breast, cut in strips

5 cups raw vegetables, washed and cut into strips I recommend using bell peppers, red onion, squash, carrots and broccoli.

To make sauce mix the following ingredients together in a large measuring cup.

Ingredients:

3 tablespoons Soy Sauce

1⁄4 cup Water

2 tablespoons Extra Virgin Olive Oil

1⁄2 packet dry Italian Seasoning

Pour 1 tablespoon sauce into a large skillet. Heat to medium high heat

Add chicken to skillet and cook all the way through. Add veggies,remaining sauce and cook until tender. Serve chicken and veggies over brown rice. (I use Uncle Bens 90 second Brown rice) You can serve it over barley if you want something that is low glycemic.

Caramel Cheesecake Dip

2011-10-17T13:15:00.000-07:00

Cream Cheese Filling (or store bought)
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve

Method:
This is the method is to make a layered dip, for a quick method see note below.
Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches.
Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Scrap down the sides of the bowl. Add the heavy cream and powdered sugar, mix well, until smooth. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.) Spoon on a layer of caramel. Sprinkle with a layer of chocolate chips and the Health pieces. How much you use is up to you but don't go to overboard or you may have trouble spreading the top layer of cream cheese.
Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier. Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer. Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight. Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the pan and the plastic wrap. Spoon caramel sauce over the top of you cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.

Caramel Sauce

Ingredients:
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt

Method:
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.

Balsamic Pork Loin

2011-10-06T17:13:00.000-07:00

Ingredients:

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

PB Chololate Bars

2011-10-01T12:48:00.000-07:00

Combine:

1 pkg. plain yellow cake mix

1 stick melted butter

1 c. creamy peanut butter

2 eggs

Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

Melt:

1 (12 oz) pkg. chocolate chips

1 can sweetened condensed milk

2 T. butter

Melt on low heat in a small pot. Remove from heat and add:

2 tsp. vanilla

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees. Cool completely before cutting into bars.

Philly Cheese Steak Sandwhiches

2011-09-12T19:51:00.000-07:00

Ingredients:
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon butter
1 pound Deli Roast Beef
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise (I buy mine and Macy's)
1 (8 ounce) mozzarella cheese (Don't buy pre-shredded, it will not melt as good)

Directions:
1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

2. Heat butter in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Spaghetti Squash with Creamy Pasta Sauce

2011-08-22T09:05:00.000-07:00

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Added seasonings you think you might like
Parmesan Cheese [fresh grated or container - just enough to top off the squash]

DIRECTIONS:

Preheat oven to 400 Degrees [you may want 425 if your oven runs on the cool side]
Slice Spaghetti Squash down the middle lengthwise into 2 halves. [use a sharp knife, this is like trying to carve a pumpkin and oddly enough smells just like it - which worried me at first after my pumpkin fail]
Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper and any other seasoning you might like [I added garlic pepper]
Place squash CUT SIDE DOWN on metal baking sheet
Bake for 45 mins to 1 hour in preheated oven until outer skin is soft to the squeeze [think like a potato]
Remove from oven and let cool for a moment - you may need to hold the squash with a oven mit for the next step. Flip slightly cooled squash face up on to serving plate or tray.
Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with fresh grated [or container] parmesan cheese.

Creamy Pasta Sauce

2-Cans of Petite diced tomatoes
1-Can of Quartered artichokes
1/2 cube of cream cheese
Salt, Pepper and Garlic Salt
Half & Half

Simmer both cans of Tomatoes for about 5 mins.
Add the artichokes.
Salt, Pepper and Garlic Sauce to taste.
Add Cream Cheese
Simmer on low until ready to serve
Add Half & Half until you get the consistency that you want and simmer until warm.

~Jessica made this for us the other night and once I tasted it I knew I had to have the recipe. Thanks Jess.

Spiral Stuffed Rolls

2011-08-17T20:10:00.000-07:00

1 can (13.8 oz) Refrigerated Pizza Dough
6 oz Cream Cheese, softened
2 Tablespoons Butter, softened
1 cup chopped Ham
3/4 cup finely chopped Broccoli
1 cup shredded Cheese ( I used mild cheddar)
1/4 cup grated Parmesan Cheese
1/2 cup chopped Green Onion

Directions: Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned.

Hot Crash Potatoes

2011-08-15T15:22:00.000-07:00

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
~ We like to top ours with a little Ranch Dressing and Bacon bits. Just to add a little more fat!

3 Envelope Chicken

2011-08-11T15:09:00.000-07:00

1 packet Ranch Salad Dressing mix
1 packet Italian Salad Dressing mix
1 packet chicken gravy mix
1 cup of water
4-6 boneless skinless chicken breasts

Place thawed chicken breasts in a cold Crockpot.
Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours. Make sure and cook up some mashed 'taters, egg noodles, or rice to pour some of that fabulous sauce on!

Tip I Love and Use!

2011-08-01T10:05:00.000-07:00

I love this tip.It will makes the the most evenly shredded meat and it is so easy. Place your warm cooked meat in your KitchenAid with the cookie paddle and pulse until the meat is shredded to your desired consistency. It really doesn't take much, if you pulse it too much, it will end up looking like tuna fish. I only shred ~3 lbs. at a time. If I have more meat than that, I will shred part, empty the bowl and then shred more.

Layered Shrimp Dip

2011-07-27T13:56:00.000-07:00

8 oz Cream Cheese

6 oz Cocktail Sauce
1/4 cup thinly sliced Green Onions
4 oz can of Tiny Shrimp, rinsed and drained
1 box of Club Crackers

Steps

On a serving platter, spread Cream Cheese into an even layer.
Evenly spread the Cocktail Sauce over the top of the Cream Cheese.
Sprinkle the sliced Green Onions over the Cocktail Sauce.
Finally, sprinkle evenly the rinsed and drained Tiny Shrimp on top of the layer dip.
Chill the refrigerator for 30 minutes. Serve with Club Crackers. Enjoy!

Tin Foil Dinner

2011-07-16T22:26:00.000-07:00

Recipe:

1 pound of Lean Ground Beef

2 large Potatoes (peeled and sliced thin)

1 onion (sliced)

1 large Zucchinni
1 cup of sliced carrot

McCormick Steak Seasoning

Garlic Salt

Salt and Pepper

Season the meat well with all of the seasonings. Separate the meat into 4th's. (so about a 1/4 pound of meat will go into each foil) Next, peel and slice the potato into thin slices. Slice the onion into thin strips too. Wash the zucchini and slice into 1/4" thick pieces.

Take 2 pieces of foil for each dinner and lay one on top of the other creating a + symbol. Place a 1/4 lb. of meat onto all 4 foils. Measure out the vegetables so each dinner gets equal amounts. Now just layer the vegetables on top of the meat then season the veggies well with salt, pepper, garlic salt, and steak seasoning. Wrap the foil up tight and place them onto a baking sheet.

Bake @*350 for 1 hour to an hour and 15 minutes.

*NOTE: One way to add flavor to the dish is to take the veggies, lightly drizzle them with oil, and place them in a bag, along with a packet of the dry Hidden Valley Ranch seasoning and give it a good shake.

~Cook Bake & Decorate

Kulua Pork

2011-07-11T12:11:00.000-07:00

5-6 pounds Pork Roast
1 Tablespoon Garlic Power
1/4 c. Soy Sauce
1/4 c. Worcestershire Sauce
(All of these measurements are approximate, just season to taste)

Rub pork generously with salt, pour on liquids in the crock pot. Place pork roast in crock pot, cover and cook on low for 8-10 hours or until it will easily shred into juices (do not drain). (I usually strain the broth to get rid of some of the fat.)

For Pulled Pork Sandwiches:
Layer on a hamburger bun with BBQ sauce and coleslaw.

For Kalua Pork:Serve with soy sauce, coconut rice, and coleslaw.

Easy Peach Cobbler

2011-07-10T09:45:00.000-07:00

Ingredients:

Two 16-oz cans of peaches in heavy syrup (Good luck in finding 16-oz cans. Seems the price of peaches stayed the same but the cans have decreased in size to 15 oz.)
One box classic yellow cake mix (I like the Pillsbury because it has "one cup of pudding" in the mix, seeming to make it yummier.)
½ cup melted butter
One teaspoon cinnamon

Steps:

Preheat oven to 350°
Grease pan a 9x13 inch pan pour peaches and syrup in
Melt butter and mix with cake mix crumble over peaches. (give a little push down in spots)
Scatter cinnamon evenly over the top
Bake about 40 minutes and let cool about 10 minutes before serving.
Serves with vanilla ice cream.

Herb Butter

2011-07-03T10:05:00.000-07:00

5 T. butter,melted

3/4 tsp garlic salt

1/2 tsp garlic powder

1/2 tsp Italian seasoning

1/4 tsp dill weed

Melt butter then stir in dry ingredients. Brush over hot rolls, breadsticks etc...

Smores Bars

2011-06-30T14:32:00.000-07:00

Recipe:
1 stick of butter softened
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/2 tsp salt
5-6 regular sized Hershey bars or 2 king size Hershey bars
1 (7oz) jar Marshmallow Fluff

Preheat the oven to *350. Lightly grease an 8x8 baking dish.

Cream together the butter, sugars, egg, and vanilla. Beat till well incorporated. Next, mix together the flour, graham cracker crumbs, salt, and baking powder. Slowly add to the creamed butter mixture. Press half of the mixture into the prepared pan.

Next, lay out the chocolate bars. On top of that, evenly spread the marshmallow cream. Next add remaining graham cracker mixture to the top.

Bake for 25-30 minutes. Let cool completely.

Sticky Coconut Chicken and Rice

2011-05-26T18:52:00.000-07:00

Chicken Marinade:
3-4 boneless chicken breast (sliced in half)
3/4 cup coconut milk
3/4 tsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue.
Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Glaze both sides of chicken and serve. Using remaining glaze to pour over rice.
(Watch the sauce closely as it thickens – I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way. You want it thick but not so thick that you can’t spread it easily –)
Coconut Rice:

1 1/2 cups Minute Rice

1 cup coconut milk

1/2 cup water

Cook as directed on the rice box but substituting the coconut milk for part of the water.

BBQ Ribs

2011-05-18T17:45:00.000-07:00

4lbs of Boneless Country Style Ribs
24oz of Ketchup
1 medium Yellow Onion
4 minced Garlic Cloves
1 1/2 cups of Coke
1/2 cups of Brown Sugar
1 tsp of Salt
1 tsp of tabasco
2 tsp of Worcestershire

Place Ribs in Crock Pot. Mix remaining ingredients together, pour over ribs. Cook on high for 4-5 hours or 8-10 on low. Remove lib and cook uncovered on high for 30-60 minutes until sauce thickens.

Zucchini Casserole

2011-04-28T19:54:00.000-07:00

8 Cups of Zucchini Pieces

1 Cup grated Carrots

1/2 cup chopped Onion

Salt & Pepper

1 can of Cream of Chicken Soup

1 cup of Sour Cream

1/2 cup of grated Cheddar Cheese

2 cups of Shredded Chicken

8 oz pkg Dry Stove Top Stuffing Mix

1 cube of Butter

Cook Zucchini, Carrots and onion in a little butter until crisp tender. Drain juice. Mix in the salt, pepper, soup, sour cream, cheese, chicken and vegtables. In seperate bowl combine the Stove Top and the butter. Layer in a lightly greased 9x13 casserole dish half of the stuffing, all of the zucchini miture and top with reamaining Stove Top. Bake at 325 for 30-40 minutes.

Chicken and Rice Casserole

2011-04-27T22:12:00.000-07:00

Campbell's soup

1 pkg Lipton's Onion Soup
1 can Cream of Mushroom
2 Soup cans of Water
1 cup uncooked Rice
1 pkg Lipton's Chicken noodle soup
3-4 Boneless Chicken Breast

Mix all ingredients together. Put in casserole dish and lay chicken breast on top of mixture. 1 Tbsp of Onion soup can be added to the mixture and the rest sprinkled on the chicken. Cover and bake at 350 for 1hour 30 minutes. (Optional: Season with ground pepper and paprika.)

Spicy Honey Chicken Thighs

2011-04-23T18:05:00.000-07:00

8 chicken thighs (no bones and no skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
3 tbsp apple cider vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side. (We usually grill it on the BBQ)

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Cheeseburger Flatbread Melts

2011-04-18T17:15:00.000-07:00

1 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1/2 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese
Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture,shredded cheese and drizzle with Ranch Dressing.

Creamy Gravy Pork Chops

2011-03-24T20:29:00.000-07:00

Recipe:
4 either bone in or no bone Pork Chops
1 (10.5oz) can cream of chicken soup
1 1/2 cups Chicken Broth
1 (1 oz) packet of onion soup mix
1 (1 oz) pork gravy packet

Place pork chops in the slow cooker. In a separate bowl mix together remaining ingredients and pour over the chops. Cook on low for 6-8 hours. (Cook, Bake & Decorate)

Banana Bread (THE BEST!!!)

2011-02-12T13:25:00.000-08:00

Cream:
¾ c. butter
2 eggs
1 ½ c. brown sugar
7 medium mashed bananas ( or about 3 cups)

*Here's the secret* Substitute one of the cups of bananas with 1/2 c. crushed pineapple and 1/2 c. applesauce

Add:
1 ½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
½ tsp. cinammon
2 ½ c. flour

Pour into 3 medium bread pans and sprinkle with 1 bag of milk chocolate chips. Bake at 325 for 55 minutes to 1 hour.

Creamy White Chili

2011-02-09T16:05:00.000-08:00

1 pound boneless, skinless chicken breasts, coarsely shredded

1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Cafe rio chicken

2010-11-29T19:40:00.000-08:00

5 chicken breasts
1 bottle of Italian Dressing
1 tablespoon cumin
1 tablespoon chili powder
2 garlic cloves-minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hours on low. We serve this on tortillas topped with lime rice, Romain lettus, avocados, white corn, tortilla strips and cilantro ranch dressing.

Ground Beef Stroganoff

2010-11-29T19:15:00.000-08:00

•1 lb. hamburger
•1 (10 3/4 oz) can condensed cream of mushroom soup
•1 packet brown gravy mix
•1/2 cup sour cream
•2 Tbsp. chopped onion
•salt & pepper (to taste)
•1 small can sliced mushrooms (I used fresh mushrooms)
•Egg noodles, rice or mashed potatoes (I love it over noodles)

1.Brown hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)

2.Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.

3.Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Brown-Sugared Baby Carrots

2010-11-26T17:54:00.000-08:00

•1 bag (32 oz) ready-to-eat baby carrots
•1/2 tsp. salt
•1/2 cup packed brown sugar
•2 Tbsp. butter, chopped into small pieces
•1 Tbsp. fresh chopped parsley

1.Spray a 3 1/2 to 4 quart slow cooker with cooking spray. Put carrot in slow cooker. Sprinkle with salt, brown sugar, and butter.

2.Cover and cook on high (stirring every hour) for 3-4 hours until tender.

3.Spoon into serving bowl and spoon any sauce remaining over the carrots. Season with addition butter, salt, or pepper if desired. Sprinkle with parsley to serve.

Carmel Apple Crisp

2010-11-14T15:55:00.000-08:00

5 cups apples, (after peeling) I like a mixture of sweet and tart

1/2-3/4 cup caramel topping

1 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

1 tablespoon vanilla

1/2 cup chopped pecans

1 cup oats

6 tablespoons butter

2 tablespoons sugar for topping after baking

Peel, core and slice apples into thin slices. Place apple slices into a 9-10 inch pie plate or a 9x9 greased pan.

Drizzle caramel topping over apples.

Mix flour, sugars, salt, vanilla, pecans and oats in a large bowl. Cut in butter until blended well. Or use a food processor fitted with a steel blade and pulse until mixture resembles coarse crumbs. Pour crumb mixture over apples and caramel.

Place dish on top of cookie sheet to prevent any syrup from bubbling over in oven.

Bake at 400 on middle rack for about 30-40 minutes, or until apples are tender.

Remove from oven and sprinkle with additional 2 tablespoons sugar. Serve warm. Great topped with a scoop of vanilla ice cream.

Tips:

-It may seem like 5 cups of apples are too many for a 9 inch dish, but the apples will shrink while baking.

Oreo Tuffle Balls

2010-11-06T13:29:00.000-07:00

1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature
2 (8 ounces) packages semi-sweet chocolate chips**

Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)

** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Line two large baking or cookie sheets with either wax paper, parchment paper set aside.

In a food processor or blender, process and crush all of the Oreo cookies into crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.

Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.

The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.

If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

French Dip Sandwhiches

2010-11-06T13:19:00.000-07:00

Sliced roast beef (we used already cooked roast beef fresh from the deli)
Sandwich rolls
Sauted Onions (you could also add mushrooms or peppers)
Au Ju sauce (1 packet/per pound of roast beef)
Provolone Cheese

Mix Au Ju packet with water (amount given on packet) directly in crockpot. Add roast beef, onions etc.. to Au Ju sauce. Turn crockpot on low for 3-5 hours (no cooking needed if you bought it cooked--low for 8 hours for uncooked beef).

Slice bread and place cheese on rolls. Place in oven under the boiler until cheese is melted

Pull meat out with tongs and layer on a toasted sandwich roll. Use Au Ju sauce to dip roast beef sandwich in.

Cheesy Rice and Chicken

2010-11-01T16:57:00.000-07:00

INGREDIENTS:
2 chicken breasts, cooked and shredded*
1 8oz box yellow rice (Zatarains & Mahatma are both good)
1 stick (1/2 cup) butter or margarine
1 10.5oz can cream of chicken soup
1 15oz can corn, drained
1 1/2 cup cheddar or mozzarella cheese, shredded

PREPARATION:
1. Cook rice according to package directions, except leave out the butter.
2. Combine rice & remaining in ingredients (minus 1/2 cup cheese) in large bowl.
3. Place in 9x13 dish and top with remaining 1/2 cup cheese
4. Bake at 350 x30 minutes, or until cheese is bubbly.

Hamburger Soup

2010-10-25T09:19:00.000-07:00

This is a soup that my mother in law always makes and everyone loves it. It is also one of those recipes that you just add a little of this and a little of that, so this recipe is approx. of what I use to replicate it.

Brown 1 lbs of Hamburger

In crock pot add:
      1 Cup of sliced Carrots
      1 Cup of cubed Potatoes
      1/2 frozen Corn
      2 Pack of Lipton's Beef Onion Soup
      4-6 Cups of Water depending on consistency you want
      Season to Taste with: Salt, Pepper, and minced garlic
      (Optional Celery)

Add Meat after you have browned them.

Simmer until potatoes are done.
30 minutes before serving add green beans.

Easy Creamy Chicken Noodle Soup

2010-10-25T09:01:00.000-07:00

Place 2 chicken breasts in your crockpot
Cover with one can Cream of Chicken soup

Let cook 2-4 hours, then shred chicken

Bring to boil 32oz chicken stock {1 box}
Add 2 more cups of water
Add diced onion, chopped celery and frozen chopped carrots
1 clove chopped garlic {or used pre minced}
Salt and Pepper to taste

Add shredded chicken including the soup it cooked in
Simmered veggies until cooked.
Add Grandma's Noodles oragano (1/2t) Basil (1/2t) and serve when noodles are soft.

Creamy Corn Chowder

2010-09-24T14:26:00.000-07:00

I got this recipe from my sweet visiting teacher.
~ Suzanne Storer

3/4 Cup Onion Chopped
1 Can Cream of Mushroom Soup
2 Tablespoons Butter
2 1/2 Cups of Milk
1 Cup frozen Hash Brown Cubes
Salt and Pepper to taste
1 Cup of Cubed Ham
Parsley Flakes
1 (10oz) Pkg Frozen Corn
1 Can Cream Style Corn

Combine all ingredients except parsley in crock-pot. Cover and cook on low for 4-5 hour. Garnish with parsley flakes and cheese.

Taco Stuffed Shells

2010-08-17T16:57:00.000-07:00

Just tried this recipe and it is so good!

1 1/4 lbs lean ground beef
6 0z cream cheese
1 t salt
1 t chili powder
18 jumbo pasta shells
2 T butter
1 cup taco sauce (I used Taco Bell Mild)
1-2 cups shredded cheese
1/2 cup chopped onions
1 cup crushed tortilla chips
sour cream to top

Boil your pasta shells, rinse and toss in butter, set aside. In skillet brown ground beef with the onion, add cream cheese, salt and chili powder to ground beef. Simmer for 5 minutes.

Preheat oven to 350 degrees. Fill pasta shells with beef mixture arrange in baking dish. Pour taco sauce over top and cover with tinfoil. Bake for 15 minutes. Uncover and top with cheese and crushed up tortilla chips, cook for another 10 minutes longer.

Top with sour cream.

Thanks Ash for insisting that I try it even though I thought it sounded weird.

Sausage Stir Fry

2010-08-17T16:34:00.000-07:00

2 cups cooked rice
1 tube mild Breakfast sausage cooked
1 package non-seasoned stir fry vegetables
Cajun Seasoning
Salt & Pepper

Cook then combine all ingredients. Season with Cajun seasoning, salt and pepper to taste. So easy so good.

Buffalo Chicken Dip

2010-08-15T22:09:00.000-07:00

16 oz. blue cheese or ranch dressing
2 8oz cream cheese
3 chicken breasts boiled then shredded
12 oz Franks Hot sauce
2 cups shredded cheddar cheese

Melt dressing with cream cheese in microwave. Put shredded chicken in 9x13 pan and toss with Franks sauce. Cover chicken with creamcheese and dressing. Bake 350 for 20 min. Take out and stir everything together. Cover with cheese and put back in oven for 10 min. Serve with big Fritos.

Ham and Cheese Sliders

2010-07-29T17:43:00.000-07:00

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Sweet Summer Roasted Vegtables

2010-07-28T20:58:00.000-07:00

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper

Toss all to combine & roast at 400 for 15-20 mins.

Pretzel Turtles

2010-07-28T17:07:00.000-07:00

Bag of mini pretzels

Bag of Rolos, unwrapped
Halved Pecans
M&Ms, Hersheys kissables, (optional for kids)

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or candy) halfway down into the melted Rolo.

Steakhouse Baked Potatoes

2010-07-26T14:07:00.000-07:00

Try this once and you'll never go back to the boring old tinfoil method!

8 baking potatoes
1 tablespoon EVOO or canola oil or butter
2 teaspoons coarse sea salt

Method:

Scrub your potatoes until completely clean. Preheat the oven to 400 degrees. Use a fork to poke holes in each potato. Brush each potato with oil and roll in coarse salt. Place directly on baking sheet and bake for about 1 hour, or until tender. Serve with a choice of toppings. OOOOH!!

Chicken and Corn Pie

2010-07-21T16:24:00.000-07:00

Chicken and Corn Pie with Cornbread Topping

1 (10-oz.) can Green Chile Endchilada Sauce (Western Family)
1 (10-oz.) can Rotel Tomatoes
2 cups frozen whole kernel corn
1 teaspoon chili powder
3 cups chopped cooked chicken (2- 12.5-oz. cans chicken, drained, may be substituted)
1 (6-oz.) package Mexican-style cornbread mix or reg cornbread
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided
Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
Pour chicken mixture into a lightly greased 11×7 inch baking dish. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
Bake at 375° for 30 minutes or until golden and bubbly. Serve with sour cream and jalapeno peppers if desired. We like to top with lettus and cilantro ranch dressing.

7 Layer Salad

2010-07-20T13:03:00.000-07:00

Layer:

Chopped lettuce (romaine and/or iceberg)
Shredded carrots
Frozen peas (thawed)
Chopped green onion
Olives
Chopped or sliced tomatoes
Dressing (see recipe below)
Shredded Cheddar Cheese
Bacon
Boiled Eggs

Refrigerate overnight or for several hours before serving.

DRESSING RECIPE:

2 cups Mayonnaise (I like Best Foods or Hellman's)
2 Tbsp. sugar
1-2 Tbsp. dry ranch dressing mix

***TIP: You can omit or add any of your favorite veggies for this recipe (cucumbers, celery, mushrooms, etc.) It would be good with Feta or Bleu Cheese also.

Muffin Melts

2010-07-19T15:48:00.000-07:00

Ingredients

12 whole Hard-boiled Eggs, Peeled And Chopped

2 cups Grated Cheddar Cheese

1 cup (real) Mayonnaise

12 slices Bacon, Fried And Crumbled

1 Tablespoon (heaping) Dijon Mustard

½ teaspoons Garlic Powder

3 dashes Worcestershire Sauce

6 whole English Muffins Split

Preparation Instructions

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!

Steamed Broccoli with Sauce

2010-07-14T10:05:00.000-07:00

1-2 lbs of Fresh Broccoli, cut into bite sized picies
4-6 Tablespoons of Butter, Melted and browned
1 Tablespoon of Balsamic Vinager

Steam Broccoli, brown butter and stir in vinerger . Drizzle over broccoli and season with salt and pepper.

Breakfast Skillet

2010-07-14T09:59:00.000-07:00

1 loaf Jimmy Dean sausage

1/2 c. chopped onion (optional)

1 package. country-style hash browns (frozen)

6 eggs

1 c. cheddar

salt, pepper and seasoning salt to taste

Additional toppings (optional):
diced tomato
salsa
diced avocado

Brown sausage and onion (optional) in large skillet. Add potatoes and fry until potatoes are cooked through. Beat eggs and add to skillet. Cover and cook about 5-10 minutes until eggs are set. Add cheese and seasonings to taste. Serve and top with additional toppings.

Cheaters Fruit Pizza

2010-07-14T09:45:00.000-07:00

2 Pillsbury Sugar Cook Dough Cans
Allow to warm to room temp, then roll on to regular size baking sheet. Bake at 350 for 10-12 minutes. Let cool then top with cool whip or cream cheese fruit dip. Then top with your favorite fruit.

Haystacks

2010-06-23T12:20:00.001-07:00

For the gravy:
3-4 boneless skinless chicken breasts
2-3 tsp. chicken bullion crystals (or 1-2 bullion cubes, smashed)
1/2 onion, sliced
1 cube butter, sliced in 8 pieces
4-5 baby carrots (or 2 regular carrots, sliced)
1 stalk celery, sliced
salt & pepper
2 cans cream of chicken soup
1 cup sour cream
2 cups chicken broth (may not need to use it all)

In crockpot, place the chicken breasts, onion, carrots & celery. Sprinkle bullion over the top. Place slices of butter all over the top. Salt & pepper the top. Place lid on crockpot and cook for 3-4 hours on high.

After chicken is cooked and veggies are tender, remove all of the ingredients from the crockpot. Be sure to reserve the drippings as well (if vegetables still seem a little crunchy, remove the chicken and leave the vegetables to cook a little longer in the drippings). Shred the chicken and set aside. In a blender, place the cooked carrots, celery and onion. Pour some of the drippings in and then blend the mixture. If it's really thick, add more drippings (or chicken broth).

In the crockpot, add the cream of chicken soup & sour cream and begin to heat the mixture, stirring well. Add the shredded chicken and some of the blended veggie mixture. Use the drippings and the extra chicken broth to thin the sauce to the desired consistency. You can add as much or as little of the blended veggies as you'd like. This just gives it a delicious, homemade taste that's a notch above other chicken gravy recipes I've tried.

To Serve:
Serve gravy over a bed of rice and top with the following Haystack Toppings:
Chopped Tomatoes
Chopped Olives
Chow Mein Noodles
Chopped green onion
Chopped green pepper
Chopped cucumber
Chopped celery
Pineapple tidbits
Coconut
Chopped nuts (almonds, pecans, or macadamia)

recipe from gatherroundourtable.blogspot

Navajo Tacos

2010-06-23T12:18:00.000-07:00

1 lbs. hamburger
Salt & Pepper
1 can Chili Beans
1 pkg. Taco Seasoning

Brown hamburger and season with salt and pepper. Drain grease and add taco seasoning packet and water suggested on the back. Cook 10-15 minutes. Add chili beans (drain first) and stir well.

Scones:

Rhodes Rolls
Oil for frying

2-3 hours before dinner, place desired amount of dough on a greased cookie sheet and cover with plastic wrap that has been sprayed with cooking spray. Once dough is totally thawed, press each roll out into the shape of a small scone and allow to rest on cookie sheet and rise some more (30 minutes to an hour). Heat oil to about 350 degrees in either a deep frying pan. Fry the scones until they are golden brown on both sides. Remove from grease and place on paper towels.

Toppings:

shredded cheddar cheese
shredded lettuce
chopped green onion
chopped tomato
chopped olives
Sour Cream
Salsa

Andes Mint Cookies

2010-06-23T12:09:00.000-07:00

3/4 c. butter
1 1/2 c. brown sugar
2 Tbsp. water
1 pkg. semi-sweet chocolate chips

Heat ingredients in a small saucepan until chocolate chips are melted, then add:

2 eggs
2 1/2 c. flour
1 1/4 tsp baking soda
1/2 tsp. salt

Shape rounded tablespoons into balls and place on a cookie sheet. Lightly press each ball to flatten. Bake at 350 for 9-11 minutes. Right when removing from the oven, while still hot, place an Ande's Mint on top of each cookie. When they melt smooth the chocolate evenly over the top. Cool completely before serving.

Baked Beans

2010-05-23T15:52:00.000-07:00

1 can tomato sauce 8oz

1/2 onion chopped

1/2 cup Brown Sugar

1/2 cup Ketchup

2 tablespoons Mustard

2 large can Pork & Beans

1/2 lbs hamburger

Stir together Pork & Beans, tomato sauce, brown sugar, ketchup, mustard. In seperate pan brown hamburger with onions. Combine all ingredients and bake in oven at 350 for 1 hour.

Yummy Bars-Ultimate Bars-Loaded Bars

2010-05-13T14:56:00.000-07:00

Whatever you call these they are amazing!
1 pkg plus 2-3 graham crackers crushed
1 cube of butter melted
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup of pecans
1 cup shredded coconut
1 can sweetened condensed milk

Combine crushed graham crackers and melted butter. Press on bottom of 9x13 pan. Sprinkle chips, nuts and coconut over graham crackers. Drizzle sweetened condensed milk over top. Bake 25 minutes at 350.

Bowtie Chicken Ceaser Salad

2010-04-26T10:41:00.000-07:00

This is a simple, yet delicious salad!

1 head Romaine lettuce, chopped
Caesar salad dressing (about 1/4 c., but really it's to taste)
Bowtie pasta (cooked to al dente, drained and cooled)
**Marinated chicken, cooled and cubed (see below)
Cherry tomatoes
Mushrooms, sliced
Olives, sliced
Croutons
Parmesan cheese

Toss all ingredients together in a large bowl. Top with additional parmesan cheese. Serve immediately.

This is such an easy marinated chicken recipe. One of my very favorites actually! Tastes great with salad or just by itself.

**Marinated Chicken

4 chicken breasts
1 pkg Good Seasons Italian dressing
1/2 c. olive oil
1/4 c. balsamic vinegar

*Combine all ingredients in a Ziploc bag. Marinate overnight. Grill or bake at 425 degrees for 20-25 min.

Muddy Buddies

2010-04-26T10:36:00.000-07:00

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Almost Wingers Sticky Fingers

2010-04-26T09:56:00.000-07:00

This is so Good and so easy!
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.

Aztec Chicken

2010-04-26T09:52:00.000-07:00

(Makes 10-12 servings) I usually half the amounts.

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
Tortilla Chips for dipping.
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Top with cheese. Eat with Tortilla Chips.

Italian Cheese Biscuits

2010-03-04T15:13:00.000-08:00

1 Tube of Grands Flaky Layers Biscuits

6 String Cheeses

1 Cup of Zesty Italian Dressing

1-2 Cups of Parmesan Cheese

Remove biscuits and split in half. Cut each string cheese in half and place in the center of the biscuit. Fold dough around cheese so that it is completely sealed. Roll in Italian dressing and then in Parmesan cheese. Place on baking sheet and cook at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve with Marinara sauce.

Garlic Chicken Farfalle

2010-03-04T14:43:00.001-08:00

Ingredients:

16 oz of Farfalle Pasta

1 Cup Heavy Whipping Cream

3-4 Chicken Breast

2-3 Cloves of Garlic, crushed

1/2 Tablespoon Pepper

1/2 Cup of Butter

1 lbs of Bacon Crumpled*

1/2 Cup of Parmesan Cheese Shredded

12 oz bottle of Lawery Mesquite with Lime. Marinade

Put marinade and chicken in Crock Pot for 4-6 hours on low. When chicken is done, shred and set aside. About 1/2 hour before serving boil pasta. In a small sauce pan, melt butter, add garlic, pepper, whipping cream and Parmesan cheese. Whisk together on low heat for 3-4 minutes. In a large bowl combine cooked drained pasta, chicken and cheese mixture. Sprinkle with extra cheese before serving

*Try cooking bacon in oven. Place in a baking dish and bake at 400 for approx. 30 minutes. Turns out crispy every times and is less messy.

Recipe from Becky Higgins

Chicken Strips

2010-02-22T05:50:00.000-08:00

Ingredients:

Buttermilk (about 1/2 quart)

1 1/2 cups Flour

3 teaspoons Lawery Seasoning Salt

Salt/Pepper to taste

Vegetable Oil

1 package Chicken Tenders

Rinse chicken under cool water. Then fill a bowl with buttermilk and submerge chicken in the buttermilk for 15-20 minutes. Next in a separate bowl combine flour, seasoning salt, pepper and salt. Slowly mix in 1/4 -1/2 cup of buttermilk into the flour mixture.

Heat 1 inch of oil in a heavy skillet on medium low-medium.

Remove chicken from the buttermilk and coat in the flour mixture thoroughly.

When oil is hot begin cooking chicken. (Oil is hot enough when you drop some flour in and the oil bubbles) Cook chicken for 1 1/2 minutes on each side or until golden brown and crispy. Cook a few tenders at a time, do not over crowd.

Remove chicken and drain on a paper towel.

Salsa

2010-02-21T19:01:00.000-08:00

14 oz of diced tomatoes

1 can of Rotel

1/8 cup chopped onion

1/2 clove of garlic

1/2 Jalapeno chopped

1/8 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon cumin

1/4 finely chopped cilantro

1/4 squeezed lime

Throw all ingredients is food processor and plus 4-5 times. Refrigerate at least 1 hour.

This is one recipes that is always in our fridge. I make it every Sunday and we use it during the week on things like breakfast burritos, tacos etc..

Butter Cream Frosting

2010-01-31T13:10:00.000-08:00

Ingredients:

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Chocolate Cake

2010-01-31T13:03:00.000-08:00

Ingredients:

1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips– and stir them in. I prefer the mini ones.Now, pour your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

Cilantro Chicken Salad

2010-01-31T12:54:00.000-08:00

Marinade for chicken:

1 cup buttermilk
3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa Verde (green salsa)
2 cloves garlic pressed
1/2 t Tabasco sauce
juice of one lime
put in a blender

Reserve some for dressing!

Pour marinade over chicken, 3-4 breasts
In heavy skillet add 1 Tbs oil and saute until cooked.
Shred the chicken on cutting board and place back in skillet.

Lime Rice

1 Cup uncooked rice (not instant)
1 t butter
2 cloves garlic, pressed
zest of half a lime
juice of half a lime
1 T chopped cilantro (if desired)
2 Cups chicken broth

Boil broth with all ingredients, then add rice when boiling.
Reduce to simmer and cook 15-20 minutes.

You MUST use the uncooked tortillas, they are the absolute best.
Just place in medium skillet and cook on both sides. They are chewy and delicious.

To assemble the salad, place tortilla shell in a bowl then fill with rice, Romaine lettuce, chicken, tortilla chips and dressing.
Thanks for the recipe Ash!
Thanks Ash for the great recipe!

Taco Soup

2009-12-26T15:29:00.000-08:00

Ingredients:
1 lb. ground beef
1 small onion, chopped
3 cans of your favorite beans (2 chili, 1 white)
1 can stewed tomatoes
1 can whole kernel corn
1 small can diced green chili's
1 pkg. taco seasoning mix
1 cup water

Toppings:
shredded cheddar cheese
sour cream
Fritos

Brown ground beef with the onion. In crock pot, place the meat mixture, beans, tomatoes, corn, green chilis, taco seasoning and water. Simmer all day in crockpot. Serve with shredded cheese, a dollop of sour cream and a handful of Fritos on top

Chicken Stuffing (crock pot)

2009-12-21T17:54:00.000-08:00

I got this recipe for Jason's mom. She made it for Thanksgiving and it was so good. This is a great recipe for Thanksgiving becuase it will free up space on your stove top.

Ingredients:

1 Cup chopped onion

1 Cup chopped celery

1/4 Cup oil

1 Tablespoon salt

1 Tablespoon sage

1 Teaspoon Poultry Seasoning

2 Cups White Bread (day old)

6 Cups of Corn Bread

2 Cans Cream of Chicken Soup

2 Cans Chicken Broth

3 Eggs

1 Tablespoon Vinegar

3 Chicken Breast

Directions:

Cook the onions and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion ,celery, salt, sage and poultry seasoning.

In a small bowl combine the soup, broth eggs and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into crock pot and cook on high for 30 minutes.

Turn down heat to low and cook 3-4 hours. About 1 hour before it is done, add the broken pieces of chicken.

Twice Baked Potatoes

2009-12-14T20:19:00.000-08:00

Ingredients:

8 Baking Potatoes

2 Cubes of Butter

1 Cup Bacon

1 Cup Sour Cream

1/4 teaspoon Lawry Seasoned Salt

1 Cup Grated Cheddar/Jake Cheese

Pepper

2 Green Onion

Bake the potatoes on a cookie sheet for 1 hour 15 minutes at 400. After baking cut in half and scoop out insides and place in a bowl. Mash Potatoes then add butter, bacon, sour cream. seasoning salt, cheese, and onions. Mix with mashed potatoes and pepper to taste. Fill the potato skins with mashed potatoes mixtures, top with cheese and place in oven for 15-20 minutes at 350.

Rolo Cookies

2009-12-14T18:48:00.000-08:00

Ingredients:

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

2 1/2 cups flour

3/4 cup cocoa

13 oz bag of Rolos

Blend sugar, brown sugar and butter together. Add eggs and vanilla to sugar mixture and blend well. In separate bowl sift together flour, cocoa and baking soda. Add flour mixture to sugar mixture and blend well. Take a spoonful of dough and wrap around a rolo so it is covered completely. Roll cookie in sugar and bake at 375 for 7-10 minutes.

Better than Robert Redford

2009-12-07T16:57:00.000-08:00

1 cup of flour

1/2 cup margarine

1cup finely chopped nuts

Make bottom layer by mixing ingredients together until crumb like. Press mixture into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown. Allow to cool.

1 (8oz) package cream cheese

1 cup powder sugar

1 large carton of Cool Whip

Make Middle layer by beating cream cheese and sugar until smooth. Fold in 1/2 the Cool Whip topping. Spread mixture over cooled crust.

2 small packages chocolate instant pudding (or 1 vanilla & 1 Chocolate)

3 cups cold milk

Make top layer by beating milk into pudding, mix until smooth and thickened. Spread over middle layer. Spread remaining Cool Whip over top layer. A grated candy bar can be sprinkled on top. Cover and refrigerate over night.

Cinnamon Rolls

2009-11-25T09:11:00.000-08:00

Ingredients:

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
3 cups (to 4 Cups) Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

Apple Crisp

2009-11-11T14:45:00.000-08:00

4 Cups Sliced, pared baking apples
2/3 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Rolled Oats (not instant)
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup Butter

Place apples in bottom of greased pan. Mix rest of ingredients until crumbly. Spread over apples. Bake at 375 for 30-35 minutes. (Apples are tender and topping is golden brown) Serve with vanilla ice cream.

Olive Bread

2009-11-11T14:06:00.000-08:00

This is so good! I don't really like olives, but I loved this bread. Jason said is like something you would get at Olive Garden. I guess that a compliment.

1 loaf of French Bread
6oz of Pimiento Stuffed Green Olives ( I leave these out)
6oz Black olives
2 Green Onions
1 Stick of Butter
1/2 Cup of Mayonnaise
3/4 Pounds of Monterey Jack Cheese Grated

Roughly chop both black and green olives. Slice green onions into thin pieces.

Combine butter mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French Bread that has been sliced lenghtwise. Bake at 325 for 25 to 30 minutes or until cheese is melted and browning.

Sticky Chicken & Rice

2009-11-06T10:54:00.000-08:00

Ingredients:

3-4 Chicken Breasts
1 Cup Apricot Jam
1 Cup Bar-B-Q Sauce
1 Packet Lipton Onion Soup Mix

Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Cream Cheese Chicken Enchilada

2009-11-06T10:52:00.000-08:00

1 T. butter
1 T. fajita seasoning
½ cup finely chopped onion
½ cup finely chopped celery
2 cups cooked and chopped chicken
1 (8 oz.) pkg. cream cheese, cubed and softened
10 (or so) regular sized flour tortillas
½ lb. grated Colby cheese
½ lb. Velveeta
2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
¼ cup milk
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9x13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.

Mini Meatloaf

2009-10-23T08:44:00.001-07:00

Tube of refrigerated biscuits
1 lbs Hamburger Meat
1/2 Package of Dry Onion Soup Mix
1 Egg
1/3 Cup Milk
1 1/2 Tablespoon Ketchup
1 1/2 Tablespoon Brown Sugar
1/2 Teaspoon Mustard
Sharp Cheddar Cheese

Mix Beef, Soup Mix, Egg and Milk together. Cut uncooked biscuits in 1/2. Press across the bottom and up the sides of grease muffin tins. Roll beef mixture into little balls and set in middle of biscuit cup. Top with a little Ketchup, Brown Sugar Mustard and cheese. Bake at 350 degrees for about 35 min.

We like to add caramelized onions on top for extra flavor.

2 Tablespoons Butter
2 Tablespoons Brown Sugar
1 Large Red Onion

Cook until Soft.

Chicken Rolls

2009-10-23T08:30:00.000-07:00

1 small pkg cream cheese
1 small pkg cream cheese w/ chives ( can always use regular if dont have it)
1/4/ c butter
1/8 tsp pepper
Soften cream cheese and add peppper
fold in: 1 cup cooked chicken
1/2 c celery
1/2 c onion

UNROLL:
2 pkgs crescent rolls
Spread: 1/4 cup misture on each roll
start at wide end and roll up and seal
roll in melted butter
place on ungreased bakin sheet and bake according to crescent roll package

Cranberry Chicken

2009-07-15T08:16:00.000-07:00

6 chicken breast
1 can whole cranberries or jellied cranberry sauce
1 (8 oz.) jar French dressing
1 pkg. onion soup mix
Garlic powder to taste
Pepper to taste

Directions

Mix cranberries, soup and dressing
Place chicken in baking dish and cover with mixture.
Cover with foil (or oven safe cover) and bake for 1 hour or until chicken is done at 350 degrees.
Serve over rice

Favorite Hamburger

2009-05-07T11:23:00.000-07:00

Another great recipe from the Pioneer Woman.

2 pounds of 80/20 ground beef.
One red onion, sliced not too thick, not too thin. I cut the onion in half from bottom to top, then lay each half on its side, cut off the top, then slice away.
Crumbled blue cheese. If you think you’re not a big blue cheese fan, please give it a try on this burger.
Throw the hamburger into a medium mixing bowl. And here’s why I use 80/20 for burgers: It’ll stay juicier and more flavorful than lean ground beef will.
Never just grab a hunk of ground beef, form it into a patty, and season the outside—sacrilege! You must season all the meat evenly.

So to the bowl, add 1 teaspoon salt.Next, add 1/2 teaspoon, give or take, of ground black pepper.

Add a few dashes of Tabasco to the meat.Don’t be afraid! It adds just a tiny bit of spice, but a nice burst of flavor. I added a good five or six dashes.

Reach in one of your claw-like hands, and give it a good mixin’. Set the meat aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced red onions…And 2 (generous) tablespoons brown sugarGive it a toss to combine the ingredients, then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally, while we prepare the other ingredients and cook the burger itself.

While the onions are caramelizing, make the spicy mayo: Place 1/4 cup mayonnaise into a small bowl… And simply add a few dashes of Tabasco. Stir it together, and give it a little taste. You’d be surprised at how much Tabasco you can add before the spicy takes over.

Next, slice the Kaiser rolls in half (if they aren’t already halved) and spread each half with about 1/2 tablespoon butter.

Then throw ‘em on a skillet or grill pan over medium heat. We just want to lightly grill/toast the rolls so they’ll be tough enough to hold the spicy mayo…and the burger itself.

So let’s make the patties.Reach into the bowl and grab a hunka hunka burnin’ beef.Form a patty and throw it on a grill pan or skillet over medium to medium-low heat. Not too hot or the burger will smoke somethin’ silly.Allow it to cook about 3 minutes, then use a spatula to rotate it 45 degrees. Continue cooking it for 3 to 4 minutes. Rotating it will cause lovely little grill marks on the burger. Flip patty and cook other side.

With tongs, add a heapin helpin’ of the gloriously delicious onions to the top of the patty.Immediately add a nice helping of crumbled blue cheese

While the burger is finishing cooking, slather the spicy mayo on both halves of the Kaiser roll. Now just grab a nice handful of greens and plop them on the top.

Ranch Chicken

2009-05-07T11:11:00.000-07:00

I got this recipe from the Pioneer Woman. I love her recipes, but beware nothing she makes is low fat.

Boneless, Skinless Chicken Breasts
Thick cut bacon
Bacon grease
Honey
Dijon Mustard
Lemon juice
Paprika
Crushed Red Pepper (optional)
Sharp Cheddar Cheese
Canola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.
Whisk it together until smooth.

Next, rinse the chicken breasts under cool water and pat them dry.

We’re going to pound the chicken breasts so they have a more uniform thickness, which means they’ll cook more evenly and won’t be dry around the edges.

Place one chicken breast between two sheets of waxed paper…Lightly pat the waxed paper so it adheres to the chicken. With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.

Also, if the chicken breasts are overly huge, I often cut them in half just to create more manageable (and kid-friendly) pieces.

Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour—usually I let it go about 2 to 3 hours.

While the chicken is marinating, go ahead and fry up some bacon: any kind of bacon will do; just keep in mind that the bacon will eventually go into the oven, so you don’t want to get it too crisp in the skillet.

Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.

When you’re ready to prepare the chicken, preheat the oven to 400 degrees.

Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.

Watch the chicken, and when it starts to get brown/black on one side…Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes.

Repeat with all the chicken breasts, then set them on a large baking sheet. If you look a little closer, you’ll notice the chicken is definitely not fully cooked.

Go ahead and throw the pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the over and lay a couple of bacon slices over each chicken breast.

Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.

Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.

Then serve immediately…

Fruit Dip

2009-02-23T14:59:00.000-08:00

1 block of Cream Cheese

1 (8oz) Cool Whip

1 can Sweetened Condensed Milk

Whip together and serve with fresh fruit.

Utah Funeral Potatoes

2009-02-03T15:50:00.000-08:00

1 2lb package hash brown

1/4 cup melted butter

1/4 teaspoon salt

1/2 cup chopped onion

2 cups of sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

2 1/2 cups of cheddar cheese

2 cups crushed corn flakes

Mix all together, pour into a greased 9x13 casserole dish. Add extra cheddare cheese to top or crushed corn flakes. Bake at 350 for 1 hour.

Stuffed Mushrooms

2009-02-03T15:26:00.000-08:00

Sausage

8 oz Cream Cheese

Mushrooms

Brown sausage. Add cream cheese. De-core mushrooms and add filling. Bake at 400 degrees until brown.

Creeps

2009-01-19T14:00:00.001-08:00

3/4 cups flour
2 tsp sugar
2 large eggs, lightly beaten
1 cup Milk
1 Tbsp butter, melted

sliced strawberries
Cool Whip

To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.

Corn Salsa

2009-01-05T10:29:00.000-08:00

1 can Black Beans (drained)
16 oz of corn (frozen or canned)
1 green pepper (chopped)
1 red pepper (chopped)
1 cucumber (peeled & chopped)
1 avocado (chopped)
1 small bottle of Zesty Italian Dressing.
1 bunch of cilantro (chopped to taste)

Mix and refrigerate 1 hour.

Poppy Seed Chicken

2009-01-05T10:19:00.000-08:00

1 can cream of chicken soup
4 chicken breasts cooked and cut into bite size pieces
1 pint sour cream
2 cups ritz crackers, crushed
1/2 cup butter, melted
1 Tbs. poppy seeds
Cooked rice

In a bowl mix sour cream and soup. Add the cooked chicken pieces. Transfer to a greased 9x13 dish. Mix crackers, butter, and puppy seeds. Sprinkle evenly over chicken mixture. Bake at 325 for 20 minutes. Serve over hot rice.

Marboro Man Sandwich

2009-01-05T09:59:00.000-08:00

Ingredients:
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Recipe from the Pioneer Woman Cooks

Beef Enchiladas

2009-01-05T09:58:00.001-08:00

1 can mild RED enchilada sauce
1 pound ground beef
1 pkg. shredded mexican blend cheese
8 flour tortillas
garlic salt
onion powder
sour cream, lettuce, & tomatoes (if desired)

Fry up beef in a pan on med. heat. Season with garlic salt & onion powder while cooking. Drain fat. Preheat oven to 35o degrees. In a glass 9x13 pan, put 1/3 sauce in bottom so tortillas won't stick. Mix 1/3 of sauce with the meat, and save the rest for later. Put a couple spoonfuls of meat mixture in each tortilla and layer cheese on top of the meat. Roll up and place seam down in pan. When all tortillas are filled and rolled, pour remaining sauce over the top of all evenly, and sprinkle remaining cheese over all. bake in oven for 15 min or until heated through and bubbly. Serve with sour cream, chopped tomatoes and lettuce on top if desired.

Chicken Ole!

2009-01-01T09:23:00.000-08:00

Ingredients:

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)
Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.

Chicken Ring

2008-12-08T12:11:00.001-08:00

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.

Garlic Cheese Biscuts

2008-12-08T10:08:00.001-08:00

2 c Bisquick mix

2/3 c milk
1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted

1/4 tsp garlic salt

1/4 tsp dried parsley

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.

Cheese Toast

2008-12-08T09:50:00.001-08:00

6 Texas Toast Bread
1/2 Stick of butter (softened to room temp)
2 teaspoon of Garlic Powder
1/4 teaspoon of salt
1/4 cup Pamesan Cheese

Mix butter, salt and garlic powder. Pre-heat griddle. Spread butter mixture on bread and sprinkle with cheese. Place buttered cheese side down. Cook until brown.

Just Like Cafe Rio Pork

2008-12-08T09:47:00.000-08:00

Pork Roast- marinade overnight in can of Coke.

Put in Crock Pot with Coke and cook until tender (8 Hours)

Shred Pork and Add:
1 can enchilada Sauce
2 cloves of Garlic (minced)
1 small can of green chilis
1 cup brown sugar.

Cook on low for 30 min to 1 hour

Sweet Pork Quesidilla

2008-12-08T09:44:00.000-08:00

2 Tablespoon melted butter
6 Tortillas Buritto size
Shredded cheese
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.

Mexican Rice

2008-12-08T08:00:00.000-08:00

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.

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