3 Chicken Breast Cut into 2 inch cubes
2 cups of uncooked instant rice
2 cups of cold water
1 can of Cream of Chicken
2 cans of Cream of Mushroom
1/2 cup of butter sliced in to squares

Grease a 9x13 pan. Add chicken to bottom of greases pan. Combined all other ingredents (except butter) in another bowl. Once it is combined pour over chicken. Even placed sliced butter on top of mixture. Cook for 60-75 minutes at 400.

36 Hour Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
2 1/2 sticks unsalted butter
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons granulated sugar
1 1/4 cups light brown sugar
2 large eggs (room temp)
2 teaspoons vanilla extract
1 1/4 pounds of chocolate chips

1. Stir flours, baking soda, baking powder and salt into bowl and set aside
2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy -about 5 min
3.Reduce speed and add eggs and vanilla
4. Slowly add dry ingredients mixing until just combined
5. Fold in chocolate chips
6. Refrigerate dough for 24-36 hours (don't skip this step)
7. When ready to bake preheat oven to 350
8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes
9. Cook of wire rack.

Basil Couscous Salad

Ingredients:

1 package of Olive Oil and Garlic Couscous
12 cups Romaine lettuce
1/2 cup of Craziness
1/2 cup of Grated Asia go or Parmesan Cheese
1 1/2 cups or 3-4 medium ears of fresh white corn cooked, cooled and cut off cob
1/2 cup toasted pumpkin seeds

Fresh Basil Dressing:
1 cup of fresh Basil leaves (must be fresh not dried)
1 cup of Mayonnaise
1/2 cup shallots, chopped
1 cup of Buttermilk
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

For best results: a day before or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate

Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.

Make dressing by mixing all ingredients in blender or by using a immersion blender

When ready to serve: Place cooked couscous in large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing. I only use about 1/2 and toss. You can serve additional dressing on the side.

Also is great with chopped chicken.

BLT Salad

The salad ingredients can be combined to taste.

Ingredients:

Cooked Bowtie Pasta
Chopped Romaine Lettuce
Tomatoes
Bacon Crumbles
Cucumbers

Dressing:
1/4 cup Ranch Dressing
1/4 Sour Cream
1/4 Mayo
1/2 teaspoon Black Pepper
1 Tablespoon Apple Cider Vinager

Combine all Salad Ingredients. Mix in dressing when ready to sereve.

Little Smokies

1 pound Little Smokies sausage

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon gluten free Worcestershire sauce

1/2 cup barbecue sauce (check for gluten!)

The Directions.

Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.

1 cup Saltine Crackers (crushed)
1/4 cup melted Butter
6 slices Bacon (crumbled) or Ham (cubed)
1/2 cup cooked onions
2 cups shredded cheese
4 eggs
1 cup Sour Cream

Put crackers in pie pan and pour butter on top. Then top crackers bacon, onions, and cheese. Mix 4 eggs and 1 cup of Sour cream and pour on top of crackers and other ingredients.

~Bake at 350 for 30 minutes. Let stand for 10 minutes.

* You can substitute ingredients to fit you own taste.*

Chocolate Sheet Cake Yummo!!!

Cake:
2 sticks butter
1 cup water
4 tablespoons baking cocoa
2 cups flour
2 cups sugar
1/2 teaspoons salt
2 eggs
1 cup sour cream
1 teaspoon baking soda

~Heat butter, water and cocoa in pan until butter is melted.
~Add sugar, flour and salt and mix well
~Beat in eggs, sour cream and baking soda.
~ Spray 12x18 cookie sheet
~Pour mixture in to cookie sheet
~ Bake at 350 for 30 minutes.

Frosting:

1 stick butter
4 tablespoon baking cocoa
6 tablespoon milk
1 1lbs powder sugar
1 teaspoon vanilla

~Melt butter, cocoa and milk in sauce pan then bring to a boil.
~Remove from heat and stir in powder sugar.
~Spread frosting on warm cake.

Taco Bake

2 lbs Ground Beef
1 Onion
2 cups Corn
2 cans Black Beans (rinsed & drained)
2 cans Rotel
1 package Taco Seasoning
4 cups cooked Rice
Shredded cheese (to taste)
2  9x13 pans

~Brown meat then add onion cook until soft.
~Stir in Taco Seasoning
~Add corn, black beans, Rotel
~Spray the 9x13 pans to prevent sticking
~Place 2 cups of rice in pans and spread evenly.
~Place taco mixer over the top.
~Top with desired amount of shredder cheese.

If eating right away:
     ~Bake covered at 350 for 25 minutes

If freezing:
     ~Cover with foil and freeze. When ready to eat,. Defrost in fridge overnight. Bake at 350 for 45 minutes covered in foil. Remove foil and bake until golden brown.

Would be great garnished with : Olives, Sour Cream, Avocado, Fresh Tomatos. etc

Crispy Cheddar Chicken

• 1.5-2 lbs. Chicken Breasts, boneless/skinless
• Ritz crackers, 16 crushed (Any type of buttery cracker will work)
• 1 1/2 cups cheddar cheese, shredded
• 1 clove garlic, finely minced
• 1-2 scallions or green onion tops, sliced thinly
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• 4 Tbsp. butter, melted

Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.

Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.

Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.

Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated

Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.

Ham Roll Ups

1 Stick of Butter
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire Sauce
2 Tablespoon Mustard
1 Tablespoon Poppy Seeds
1 Tube of Crescent Rolls
12 Slices Swiss Cheese
1 package of Ham

In microware melt butter, brown sugar, Worcestershire sauce, poppy seeds and mustard. Stir together once butter is melted. Roll out crescent roll and top with ham and swiss cheese. Roll into log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake at 350 for 15 minutes or until golden brown.

Wisconsin Cheese Soup

Ingredients

• 3 Tbsp. butter
• 1 medium onion, chopped
• ¼ cup flour
• ½ tsp. salt
• 1 cup half and half
• 1 cup milk
• 1½ cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1½ cups sharp cheddar cheese, shredded
• ½ cup pepper jack cheese, shredded

Instructions

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.

Caramel Syrup

 

 1 cup Brown sugar
 1 cup Heavy Whipping Cream
 1 cup Light Karo Syrup.

 Blend together and heat on stovetop until sugar is smooth. Serve warm.

Sugar Cookies (Swig Like)

5½ cup + 2 tablespoons flour
1 teaspoon salt
½ teaspoons baking soda
½ teaspoon cream of tarter
1 cup (2 sticks) butter, room temperature
¾ cup canola or vegetable oil
1¼ cup sugar
¾ cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
3. In the bowl of a standing mixer, cream butter and sugars together for 2 minutes.
4. Slowly stream in the oil while beating.
5. Add the water and vanilla and then beat in the eggs one at a time until combined.
6. Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
7. Roll dough into 2 inch balls.
8. Place ¼ cup sugar in a small dish with a pinch of salt.
9. Place balls of dough on a baking sheet about 3 inches apart to allow for spreading.
10. Take a drinking glass and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass).
11. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass).

 

Bake for 8 minutes only.  You do not want to over bake these. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight container in the fridge.

Makes about 2 dozen cookies.

Sour Cream Icing:

5 tablespoons butter, softened
⅓ cup + 1 tablespoon sour cream
¼ teaspoon salt
2-3 tablespoons milk
3.5 to 4.5 cups powdered sugar
¼ teaspoon vanilla
1 drop red food coloring

1. Cream butter, sour cream, and salt together.
2. Add powdered sugar a little at a time, alternating with adding the milk.
3. Add extra milk or powdered sugar if needed to reach desired consistency.
4. Add food coloring and vanilla and mix until combined.
5. Spread over cold cookies with the back of a spoon and serve immediately or let the icing dry and then store in an air-tight container in the fridge.

Grandma Jones' Famous Soft Chocolate Chip Cookies

1 cup margarine
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cup flour
1 teaspoon baking soda
1 package vanilla pudding (instant small)
12oz Chocolate Chips
1 cup nuts (optional)

Combine: margarine-sugar-brown sugar- vanilla-eggs.
Add pudding mix well then add dry ingredients.
Once mixed well stir in chocolate chips and nuts.

Bake 375 for 8-10 minutes,

Chicken Lomardy

Just like Chicken Marsala only better!!!!

8 oz sliced fresh mushrooms
2 tablespoon butter – melted
6 skinned and boned chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
3/4 cup Marsala Wine
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

2 green onions chopped

 
Preparation:

• Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium heat – stirring constantly for 3 to 5 minutes or until tender. Remove from heat – set aside.
• Cut each chicken breast in half lengthwise – Place chicken between 2 sheets of heavy-duty plastic wrap – flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Dredge chicken pieces in flour – Cook chicken in batches in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.
• Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges – Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
• Add wine and broth to skillet – Bring to a boil – reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
• Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts – Enjoy

This is the Marsala Wine we like....

Cinnamon Honey Butter

 

Ingredients

• 2 sticks of butter (room temperature)
• 1 Cup powdered sugar
• 1 Cup honey
• 2 teaspoons cinnamon

Instructions

1. Mix all ingredients together to a smooth consistency and enjoy!

 

1/2 cup Salted Butter

1 1/2 cups Brown Sugar

3/4 cup Light Corn Syrup

1 can (14oz) Sweetened Condensed Milk

1 teaspoon Vanilla

 

In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes

Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long

 

2 cups warm water

2 1/2 tsp active dry yeast

1/2 TB sugar

1/4 cup melted butter

1 TB salt

1/4 cup sugar

1/2 cup evaporated milk

5-7 cups of bread flour, white or wheat will work too (can use more if needed)

1 TB shortening

1 TB butter (to top bread)

Directions:

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it to rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto cooling rack.

Rustic Chicken Stew

 

• 1.5 lbs boneless, skinless chicken breasts
• 1 medium onion, wedged
• 2 cups baby carrots
• 1/2 cup water
• 1 T. Lawry's Seasoned Salt
• 2 t parsley flakes
• 1/2 t ground black pepper
• 1.5 lbs red skinned potatoes, halved
• 3 T cornstarch
• 1/2 cup milk

Instructions

1. Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
2. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high

Everything Brownies

1 package of German Chocolate Cake mix
1 (5 3/4 oz) can of Evaporated Milk
1 (14oz) bag of Caramels
3/4 cup melted Butter
1 bag of Milk Chocolate Chips
1 (8oz) Bag Heath Toffee Chips

Mix together cake mix, melted butter and 1/3 cup of evaporated milk. Press half of the mixture in a greased 9x13 pan. Bake at 350 for 6 minutes. Remove brownies from oven and sprinkle on 1/2 bag of toffee chips. Melt the caramels and the rest of the evaporated milk and pour over the toffee chips. Sprinkle of half the bag of chocolate chips. Spread the rest of the brownie mixture on top. (easiest way to do this is flatten brownie mix in your hand and place on top of caramel.) Sprinkle the remaining chocolate chips and toffee bits on top. Bake at 350 for 20 minutes. Refrigerate for 3 hours before serving.