Friday, February 27, 2009

Peanut Butter Vegetable Chicken Soup

It might sound weird, but it is delicious! :)

8 cups of chicken broth
2 cups diced, cooked chicken
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 can petite diced tomatoes
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced OR 1/4 tsp minced garlic
1/2 cup peanut butter
1 T chopped parsley
salt and pepper to taste

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil and then reduce heat to medium. Cook for about 10 minutes till vegetables are tender.

Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. (I had it on low after this step for about an hour and a half and it was fine.)

Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Wednesday, February 25, 2009

Frozen Banana Split

Paula Deen Recipe from the Food Network. (click Paula's name for direct link to recipe)
  • 24 (3.5-ounce) ice-cream sandwiches, unwrapped
  • 6 medium bananas, peeled and thinly sliced
  • 1 (12.25-ounce) jar hot-fudge sauce
  • 1 (10-ounce) jar maraschino cherries, drained and finely chopped
  • 1 (8-ounce) package milk chocolate covered toffee bits, divided
  • 1 (12.25-ounce) jar butterscotch ice-cream topping
  • 1 (8-ounce) container frozen nondairy whipped topping, thawed

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

Monday, February 23, 2009

Spaghetti Bake

A recipe of Ann M. & Jen D.

8 oz. spaghetti
1 jar plain spaghetti sauce
1 lb. ground beef
8 oz. sour cream
1 c. cottage cheese
mozzarella cheese

Brown beef. Boil water. Drain beef and add sauce to beef. Simmer while you boil & prepare pasta. Drain pasta and spread in 9x13 pan. Mix sour cream and cottage cheese. Spread over pasta. Pour meat sauce over top. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350degrees for 30 minutes. Uncover and bake for 15 more minutes.

**Usually when I make this, I mix the noodles and meat sauce together and then put a layer the sour cream/cottage cheese mixture in between.

Friday, February 13, 2009

Baked Chicken & Rice

2 cups dry instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery
1/2 cup butter or margarine
1 soup can water
10 chicken breasts halves
1 pkg. dry onion soup mix

Combine rice, soups, butter and water. Put half of rice and soup mixture in crockpot. Lay chicken over rice. Pour remaining soup mixture. Sprinkle with dry onion soup mix. Cover. Cook on low 4-6 hours or until chicken is done.

You can use any cream of anything soups. I used half the listed butter and actually mixed the dry onion soup mix in the water/soup mixture. I've also used frozen chicken breasts and it turns out just great.

Another thing that works great with this recipe is to use left over turkey or chicken already cooked.  I have cut up extra turkey from Thanksgiving, mixed everything else in a plastic bag and stuck it in the freezer. When you need a quick meal, put the frozen meal in the crockpot and turn it on low for 6-8 hours or until hot throughout.

Monday, February 9, 2009

Crock Pot Chicken Stroganoff

from my friend, Heidi T.

4 chicken breasts - do not need to thaw, can be frozen
1 can cream of mushroom OR cream of chicken soup
1 package Lipton Onion Soup mix
2 cans mushrooms, drained

Put all ingredients in crock pot. Set on low for 8 hours or high for 4 hours.

Approximately one hour before serving, I like to take the chicken out of the crock pot, cut it up, and then return to crock pot for the last hour.

Stir in one cup of sour cream before serving.

Serve over rice, pasta, or mashed potatoes.

Sunday, February 8, 2009

Ramen Broccoil Soup

This soup is very easy and great if you need something super quick. My kids eat it without any complaints so that is the best part about it for me. :)

5 cups water
1 package (16 ounces) frozen broccoli cuts
2 packages (3 ounces each) chicken ramen noodles
1/4 teaspoon garlic powder
3 slices process American cheese, torn into strips

In a large saucepan, bring water to a boil. Add broccoli; return to a boil. Reduce heat; cover and simmer for 3 minutes. Return to a boil. Break noodles into small pieces; add to water. Cook 3 minutes longer, stirring occasionally. Remove from the heat. Stir in contents of seasoning packets from the noodles, garlic powder and cheese, stirring until cheese is melted. Serve immediately. Yield: 7 servings.

Thursday, February 5, 2009

Death by Chocolate

recipe of Julie L.

1 pkg. 9x13 sized Brownie Mix (plus ingredients for mix)
1 box chocolate pudding (plus 2 cups of milk)
1 tub of cool whip
1 8oz bag of Heath Toffee & Chocolate Bits (next to the chocolate chips)

Cook brownies according to package. Make the pudding and refrigerate. Cut the brownies into bite sized to medium sized pieces. Take a large bowl (or deep pan) and put half of the brownies in the bottom. Layer half the pudding and half the cool whip. Sprinkle half the toffee bits. Repeat layers. Refrigerate until ready to serve.