4 pieces of chicken
2 tab olive oil
2 cans cream of chicken soup(or you can use one of Cream of Chicken and one Cream of Mushroom)
cook
Add one can chicken broth and thicken with flour or wondra
I add garlic salt and pepper at beginning...just a few dashes
I have cooked in 4 hours on high or 6 hours on low
depends what time I start it
Add carrots, peas towrds the end if you would like.
serve with potato's or rice
Friday, July 24, 2009
Thursday, July 23, 2009
Cream of Broccoli and Cheddar soup
1 1/2 pounds broccoli trimmed
2 tablespoons unsalted butter
1 yellow onion, chopped
1/4 cup flour
5 Cups Chicken stock
1/2 teaspoon dried thyme
1 tablespoon lemon juice
2 cups milk
1/2 pound cheddar cheese
Directions:
1. coarsley chop broccoli and set aside
2. in a large saucepan, melt butter over medium heat. Add the onion and saute until it begins to brown 5-7 minutes. sprinkle in flour and saute, stirring for about 1 minute more. whisking, slowly pour in the stock. add the chopped broccoli, thyme, and lemon juice and bring to boil. reduce to low and cover, simmer until the broccoli is very tender about 20 m inutes.
3. in small batches, puree the soup in a food mil, return the puree to the pan and stir in milk and bring to a simmer over low heat
4. sprinkle the cheese into the soup, stir over low heat until cheese melts
2 tablespoons unsalted butter
1 yellow onion, chopped
1/4 cup flour
5 Cups Chicken stock
1/2 teaspoon dried thyme
1 tablespoon lemon juice
2 cups milk
1/2 pound cheddar cheese
Directions:
1. coarsley chop broccoli and set aside
2. in a large saucepan, melt butter over medium heat. Add the onion and saute until it begins to brown 5-7 minutes. sprinkle in flour and saute, stirring for about 1 minute more. whisking, slowly pour in the stock. add the chopped broccoli, thyme, and lemon juice and bring to boil. reduce to low and cover, simmer until the broccoli is very tender about 20 m inutes.
3. in small batches, puree the soup in a food mil, return the puree to the pan and stir in milk and bring to a simmer over low heat
4. sprinkle the cheese into the soup, stir over low heat until cheese melts
Shrimp Scampi
1 cup butter
1 tablespoon dijon mustard
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon parsley
2 pounds uncooked shrimp
Directions:
1. in skillet combine butter, mustard, lemon juice, garlic and parsley
melt
2. season shrimp/ bread crumbs and pour mixture ofver shrimp and cook 12-15 min. and parm and broil for 3 min
1 tablespoon dijon mustard
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon parsley
2 pounds uncooked shrimp
Directions:
1. in skillet combine butter, mustard, lemon juice, garlic and parsley
melt
2. season shrimp/ bread crumbs and pour mixture ofver shrimp and cook 12-15 min. and parm and broil for 3 min
Spritzer Cookies
1 cup butter soft
1/2 cup sugar
2 tablespoons sugar
1 can almond paste- solo 1/2can
1 egg
2 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
Directions:
1. cream butter, add sugar, paste, egg, vanilla and almond extract
beat well
2. add flour
3. then squeeze
4. cook 350 edge brown(5 minutes)
1/2 cup sugar
2 tablespoons sugar
1 can almond paste- solo 1/2can
1 egg
2 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
Directions:
1. cream butter, add sugar, paste, egg, vanilla and almond extract
beat well
2. add flour
3. then squeeze
4. cook 350 edge brown(5 minutes)
Tiajuan Trainwreck- Tacos
2 pounds ground turkey/beef
onion
2 cans tomato sauce
2 cans tomato paste
2 cans water (tom. paste can)
2 teaspoons chili powder
2 tablespoons oregano
2 tablespoons cumin
2 tablespoons salt
2 tablespoons sugar
2 cloves garlic
Directions
1. cook beef with onion
2. mix everything and cook about 20-30 minutes
onion
2 cans tomato sauce
2 cans tomato paste
2 cans water (tom. paste can)
2 teaspoons chili powder
2 tablespoons oregano
2 tablespoons cumin
2 tablespoons salt
2 tablespoons sugar
2 cloves garlic
Directions
1. cook beef with onion
2. mix everything and cook about 20-30 minutes
Vodka Pasta
2 tablespoons butter
1 onion
2 cloves garlic
1 tablespoon Italian seasoning
1 can italian tomato
1/2 cup vodka
3/4 cup heavy cream
1 cup grated parmesan cheese
8 ounces rigatoni
Directions:
1. cook pasta
2. melt butter in large skillet
3. add onion, garlic and seasoning until onion is soft and clear (4 min.)
4. add tomato and simmer 10 min, stir occasionally
5. add vodka and simmer 5 min.
6. add cream and 1/2 cup parm and simmer until sauce thickens 4-5 min
7. add pasta
1 onion
2 cloves garlic
1 tablespoon Italian seasoning
1 can italian tomato
1/2 cup vodka
3/4 cup heavy cream
1 cup grated parmesan cheese
8 ounces rigatoni
Directions:
1. cook pasta
2. melt butter in large skillet
3. add onion, garlic and seasoning until onion is soft and clear (4 min.)
4. add tomato and simmer 10 min, stir occasionally
5. add vodka and simmer 5 min.
6. add cream and 1/2 cup parm and simmer until sauce thickens 4-5 min
7. add pasta
Fondue- Bluecheese sauce
1/2 cup salted butter
2 tablespoons blue cheese
2 teaspoons mustard
1/8 teaspoon garlic powder
Mixed together
2 tablespoons blue cheese
2 teaspoons mustard
1/8 teaspoon garlic powder
Mixed together
Fruit Pizza
17oz. roll Pillsbury slice and bake sugar cookies
8oz. cream cheese(softened)
1/2 teaspoon vanilla
1/2 teaspoon vanilla
1/3 cup sugar
Fresh or canned fruit of your choice
Fresh or canned fruit of your choice
- Heat oven to 375
- Line a 14" pizza pan with foil
- Slice cookies into 1/8" slices and arrange slightly overlapping on the foil lined pizza pan.
- Bake at 375 for 9 - 11 minutes
- Cool completely and remove the foil
- In small bowl beat the cream cheese, sugar and vanilla until fluffy
- Spread mixture over the cookie crust
- Arrange fruit over cream cheese. Refrigerate.
For presentation
mix 1/4 cup of orange marmalade and 1 tablespoon of water together and spoon over the fruit (this will make it shiny).
- Line a 14" pizza pan with foil
- Slice cookies into 1/8" slices and arrange slightly overlapping on the foil lined pizza pan.
- Bake at 375 for 9 - 11 minutes
- Cool completely and remove the foil
- In small bowl beat the cream cheese, sugar and vanilla until fluffy
- Spread mixture over the cookie crust
- Arrange fruit over cream cheese. Refrigerate.
For presentation
mix 1/4 cup of orange marmalade and 1 tablespoon of water together and spoon over the fruit (this will make it shiny).
Apple Crisp
1/2 cup brown sugar
1/4 cup milk
1 tablespoon flour
1/2 cup water
1/2 cup quick oats
1/2 cup butter
2/3 cup flour
1/4 cup sugar
1 tablespoon cinnamon
1 package butterscotch cook and serve
6 granny smith apples
- Mix flour and brown sugar together and then mix milk and water with it
- Mix quick oats, butter, flour, sugar, cinnamon and butterscotch together to make the crumb topping
- Cut apples and pour water solution on them
- Put in baking dish
- Top with crumb topping
- Bake 350 for about an hour
1/4 cup milk
1 tablespoon flour
1/2 cup water
1/2 cup quick oats
1/2 cup butter
2/3 cup flour
1/4 cup sugar
1 tablespoon cinnamon
1 package butterscotch cook and serve
6 granny smith apples
- Mix flour and brown sugar together and then mix milk and water with it
- Mix quick oats, butter, flour, sugar, cinnamon and butterscotch together to make the crumb topping
- Cut apples and pour water solution on them
- Put in baking dish
- Top with crumb topping
- Bake 350 for about an hour
Crockpot Chicken Enchiladas
1 large or 2 small cans of enchilada sauce (I do mild for Paul)
4 or 5 boneless chicken breasts
2 small cans of cream of chicken soup
1/2 cup chopped onion
10 corn tortillas
16 ounces sharp cheddar cheese
(The original recipe also called for 1 small can of sliced black olives and a 4 oz. can of green chilies. I chose not to put them in.)
Optional for toppings:
Sour cream
Green chili salsa
Cook (boil) chicken and shred. Mix soup and onions in a separate bowl. (If you choose to do the olives and green chilies, add it to the soup mixture.) Layer crockpot with:
Repeat 2 more times. (Basically I do a third of each ingredient per layer)
Cook on low for 6 hours
4 or 5 boneless chicken breasts
2 small cans of cream of chicken soup
1/2 cup chopped onion
10 corn tortillas
16 ounces sharp cheddar cheese
(The original recipe also called for 1 small can of sliced black olives and a 4 oz. can of green chilies. I chose not to put them in.)
Optional for toppings:
Sour cream
Green chili salsa
Cook (boil) chicken and shred. Mix soup and onions in a separate bowl. (If you choose to do the olives and green chilies, add it to the soup mixture.) Layer crockpot with:
- Enchilada sauce
- corn tortillas (ripped into wedges and pieced around to make a layer)
- soup mixture
- chicken
- cheese
Repeat 2 more times. (Basically I do a third of each ingredient per layer)
Cook on low for 6 hours
Mexican Chicken
Ingredients:
3-4 chicken breasts, boiled and cut into bite size pieces
2 cans cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Spanish Rice
- Tear some tortilla's and place them on the bottom of pan, then firm pat the spanish rice and put another layer of tortilla on top of the rice
- Mix together the soups, rotel and chicken and pour on top.
- Top with cheddar cheese
- Bake at 350 for 30 minutes or until cheese is bubbly
3-4 chicken breasts, boiled and cut into bite size pieces
2 cans cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Spanish Rice
- Tear some tortilla's and place them on the bottom of pan, then firm pat the spanish rice and put another layer of tortilla on top of the rice
- Mix together the soups, rotel and chicken and pour on top.
- Top with cheddar cheese
- Bake at 350 for 30 minutes or until cheese is bubbly
Not the most appetizing picture but it will remind me what it is:) It is messy!
Pizza Dough
1 cup of warm water
1 package of dry yeast
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons olive oil
2 1/2 cups flour
- Mix warm water and yeast together until the yeast has dissolved
- Add the above inredients
- Stir around till ball forms and let sit for about 5 minutes
- Kneed it on until it is in a firm ball
- Roll out on a floured counter
- Place on oiled pan or pizza stone and top as desired
1 package of dry yeast
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons olive oil
2 1/2 cups flour
- Mix warm water and yeast together until the yeast has dissolved
- Add the above inredients
- Stir around till ball forms and let sit for about 5 minutes
- Kneed it on until it is in a firm ball
- Roll out on a floured counter
- Place on oiled pan or pizza stone and top as desired
Pineapple salsa dip
- Soften one block of cream cheese and spread on the bottom of over safe dish
- Spread a jar of pineapple (or any other flavor) salsa on top
- Sprinkle with Cheddar Cheese
Bake in the oven on 350 for about 20-30 minutes
- Spread a jar of pineapple (or any other flavor) salsa on top
- Sprinkle with Cheddar Cheese
Bake in the oven on 350 for about 20-30 minutes
Cheese Dip
Mix all ingredients together:
1 cup mayo
1/4 cup onion
1 1/4 cup of shredded cheddar cheese
1 teaspoon horseradish- drained
cook on 400 for about 10 minutes
1 cup mayo
1/4 cup onion
1 1/4 cup of shredded cheddar cheese
1 teaspoon horseradish- drained
cook on 400 for about 10 minutes
Artichoke Dip
1 jar seasoned artichokes
1/2 cup mayo
1/2 cup Parmesan cheese
- Slice artichokes and add to mayo and cheese
- cook on 350 for about 20 minutes
1/2 cup mayo
1/2 cup Parmesan cheese
- Slice artichokes and add to mayo and cheese
- cook on 350 for about 20 minutes
Chicken Tacos
1 rotisserie chicken (shredded)
1 cup of chipolte salsa
- Mix the above together
- In a separate bowl mix:
1/2 cup mayo
2 tablespoons of chipolte salsa
1 teaspoon cumin
*** Use this as a taco sauce
1 cup of chipolte salsa
- Mix the above together
- In a separate bowl mix:
1/2 cup mayo
2 tablespoons of chipolte salsa
1 teaspoon cumin
*** Use this as a taco sauce
Chicken Kiev
Ingredients
1 stick of butter
3 cloves of garlic- minced (again I use more)
2 tablespoons of lemon juice
1 tablespoon of parsley
flour
1 egg
splash of milk
Italian bread crumbs
Directions:
- In plastic bag put flour with salt and pepper. Put chicken in one at a time and pound it thin- not to thin
- dip floured piece into egg and milk mixture
- Then dip into Italian Bread Crumbs
- cook in pan (electric pan) with butter and above ingerdients- Have pan be hot when you put chicken in and then turn it down
- cook on each side for about 6 minutes or until chicken is done
1 stick of butter
3 cloves of garlic- minced (again I use more)
2 tablespoons of lemon juice
1 tablespoon of parsley
flour
1 egg
splash of milk
Italian bread crumbs
Directions:
- In plastic bag put flour with salt and pepper. Put chicken in one at a time and pound it thin- not to thin
- dip floured piece into egg and milk mixture
- Then dip into Italian Bread Crumbs
- cook in pan (electric pan) with butter and above ingerdients- Have pan be hot when you put chicken in and then turn it down
- cook on each side for about 6 minutes or until chicken is done
Red Potato Salad
1.5 lbs of red potato
1 bunch of scallions chopped
1/2 cup of mayo
1/2 cup of sour cream
green jalapeno sauce to taste (recipe calls for 4 teaspoons)
- boil potato's
- smash potato's in a bowl
- add chopped onions, mayo, sour cream and jalapeno sauce
1 bunch of scallions chopped
1/2 cup of mayo
1/2 cup of sour cream
green jalapeno sauce to taste (recipe calls for 4 teaspoons)
- boil potato's
- smash potato's in a bowl
- add chopped onions, mayo, sour cream and jalapeno sauce
Swiss chicken casserole
Ingredients:
*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
- 4 cups cooked chopped chicken
- 2 cups sliced celery
- 2 cups herb-seasoned stuffing cubes- Used Stove Top- Savory Herb
- 1 cup salad dressing (Miracle Whip)
- 1/2 cup milk
- 1/4 cup chopped green onion
- 1 teaspoon salt
- dash pepper
- 8 ounces shredded or sliced Swiss cheese
- 1/4 cup toasted slivered almonds*
*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
- Combine chicken, celery, stuffing cubes, salad dressing, milk, green onion, salt, pepper, and Swiss cheese. Sprinkle with toasted almonds.
- Cover casserole and bake at 350° for 25 minutes. Remove cover and continue baking 10 minutes longer.
Before
Barbecue Bacon Cheeseburgers
Barbecue Bacon Cheeseburgers
1 lb. bacon, cooked crisp divided
2 lbs ground chuck
3 tabs hickory-flavored barbque sauce
1 tab liquid smoke
1/2 tsp. salt
12 slices sharp cheddar cheese
1 large sweet onion, cut thick slices
6 hamb. buns
lettuce, tomato slices
- preheat grill to med.-high heat 350-400 spray grill rack with nonstick cooking spray
- Crumble bacon 10 slices (set remaining bacon aside)
- put crumbled beacon in bowl, add ground chuck, 3 tabs bar-b-q sauce, liquid smoke and salt, - - mix gently to combine
- Divide mixture into 12 equal portions, and shape each into a thin 4" patty.
- cut 6 slices cheese into quarters. Place 4 cheese quarter on patties .
- Place remaining patties on top and pinch together, so cheese is inside two burgers.
- Cook to desired wellness
- add 1 piece cheese on top of burger and melt.
- Grill onions slices for 3-4 min. until browned and tender.
- spread additional barbque sauce over bottom halve of bun.
- Top as desired with lettuce, tomato, grilled onions and bacon slices..
*** Just got this recipe and will be trying this week sometime!
1 lb. bacon, cooked crisp divided
2 lbs ground chuck
3 tabs hickory-flavored barbque sauce
1 tab liquid smoke
1/2 tsp. salt
12 slices sharp cheddar cheese
1 large sweet onion, cut thick slices
6 hamb. buns
lettuce, tomato slices
- preheat grill to med.-high heat 350-400 spray grill rack with nonstick cooking spray
- Crumble bacon 10 slices (set remaining bacon aside)
- put crumbled beacon in bowl, add ground chuck, 3 tabs bar-b-q sauce, liquid smoke and salt, - - mix gently to combine
- Divide mixture into 12 equal portions, and shape each into a thin 4" patty.
- cut 6 slices cheese into quarters. Place 4 cheese quarter on patties .
- Place remaining patties on top and pinch together, so cheese is inside two burgers.
- Cook to desired wellness
- add 1 piece cheese on top of burger and melt.
- Grill onions slices for 3-4 min. until browned and tender.
- spread additional barbque sauce over bottom halve of bun.
- Top as desired with lettuce, tomato, grilled onions and bacon slices..
*** Just got this recipe and will be trying this week sometime!
Crispy Ranch Fries
Crispy Ranch Fries
1 (26-oz) bag frozen extra-crispy fast food fries ( this is to serve 6)
1 (1oz) package rancy dressing mix , divided
1/2 cup ketchup
1/2 cup mayo
- Preheat oven to 450
- spray a rimmed baking sheet with non stick cooking spray
- Place fries in single layer on prepared baking sheet and sprinkle evenly with 1 tab.
ranch dressing mix
- Bake for 11 to 15 min., or until fries are lightly browned and crispy.
In small bowl, combine: ketchup, mayo, and remaining ranch dresssing mix. Serve with fries.
1 (26-oz) bag frozen extra-crispy fast food fries ( this is to serve 6)
1 (1oz) package rancy dressing mix , divided
1/2 cup ketchup
1/2 cup mayo
- Preheat oven to 450
- spray a rimmed baking sheet with non stick cooking spray
- Place fries in single layer on prepared baking sheet and sprinkle evenly with 1 tab.
ranch dressing mix
- Bake for 11 to 15 min., or until fries are lightly browned and crispy.
In small bowl, combine: ketchup, mayo, and remaining ranch dresssing mix. Serve with fries.
Garlic/cheese rice
1 cup Uncle Ben's converted rice
4 tablespoon of butter
2/3 cloves of minced garlic (I use more... I LOVE garlic!!)
1 can chicken broth
1/4 cup grated Parmesan cheese
Directions:
- Mix garlic and butter in pan on med. heat
- put rice in the butter once it is melted for about 4-5 minutes to brown the rice
- Mix in a casserole dish with 1 can of chicken broth
- Cover and cook for about 25-30 minutes or until very little liquid is left
- Add 1/4 cup of cheese (I always add more)
- Mix it into the rice and serve!
4 tablespoon of butter
2/3 cloves of minced garlic (I use more... I LOVE garlic!!)
1 can chicken broth
1/4 cup grated Parmesan cheese
Directions:
- Mix garlic and butter in pan on med. heat
- put rice in the butter once it is melted for about 4-5 minutes to brown the rice
- Mix in a casserole dish with 1 can of chicken broth
- Cover and cook for about 25-30 minutes or until very little liquid is left
- Add 1/4 cup of cheese (I always add more)
- Mix it into the rice and serve!
Loaded Chicken.... aka: Anniversary Chicken
I want to change this name to Loaded chicken because it reminds me of a loaded Baked potato.
Ingredients:
- Mix the ranch dressing and Teriyaki in a dish and pour on top of the marinating chicken
- Cook that for about 15 minutes or so on 350
- Add bacon, cheese and green onions and cook for about 15 more minutes
- Once check is done (clear juices) I sprinkled a little extra bacon, cheese and onions on top of mine!
My sister and I made this for the first time on the same night and we both (including husbands) LOVED it!!!
Ingredients:
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup Ranch-style salad dressing
- 1 cup shredded Cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
- Mix the ranch dressing and Teriyaki in a dish and pour on top of the marinating chicken
- Cook that for about 15 minutes or so on 350
- Add bacon, cheese and green onions and cook for about 15 more minutes
- Once check is done (clear juices) I sprinkled a little extra bacon, cheese and onions on top of mine!
My sister and I made this for the first time on the same night and we both (including husbands) LOVED it!!!
Italian Beef
This is a recipe that my friend Amy made for me after we had Emma! It was delicious and it is EASY to make! That is the best part!!!
Italian Beef
-1-2 lb. Top round roast
-add:
1 tsp garlic salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1 bay leaf
3/4 c. water
1/4 c. red wine all on top of the roast
-Cook 7-8 hours on low
-cut up & cook one more hour
-eat with crusty buns & white cheese (we used the Italian blend cheese)
*** My sister makes the same recipe using a dark beer such as Guinness
Italian Beef
-1-2 lb. Top round roast
-add:
1 tsp garlic salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1 bay leaf
3/4 c. water
1/4 c. red wine all on top of the roast
-Cook 7-8 hours on low
-cut up & cook one more hour
-eat with crusty buns & white cheese (we used the Italian blend cheese)
*** My sister makes the same recipe using a dark beer such as Guinness
Why??
Well this is for me to keep track of my recipes. I had a program on my old computer that crashed and it is a pain trying to get all the recipes so I figured this would be a great way to keep them all together and organized... if the computer crashes again I will still be able to get them from any computer and if I do not have the computer I can still access the internet to get them!!
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