What should I make for dinner?

Baked Cinnamon Apples

2011-11-17T17:28:00.001-06:00

6 large very tart apples, cored, sliced
1 cup granulated sugar (or 1/2 c splenda/sugar mix)
1/4 cup light brown sugar, packed (or 2 T. splenda/brown sugar mix)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cornstarch

4 tablespoons butter, sliced

Directions:

1Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.
2Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.

Serve and enjoy!

My new favorite Chili

2011-11-14T14:05:00.001-06:00

Adapted from: http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx

2 pounds ground beef or ground turkey

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce ( I use a 29 oz can of Hunts tomato sauce, which is a little more than 2 1/2 cups)

1 (8 ounce) jar salsa

2-3 tablespoons chili powder

1 tsp oregano

1 tsp worcestershire sauce

1 tsp paprika

1 tsp cumin

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans

1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning, oregano, cumin, paprika, worcestershire sauce and kidney beans. Mix well, reduce heat to low and simmer for at least an hour or place in crock pot and let simmer for the afternoon.

***Truth be told on the spices - I do not measure. I add according to taste, but these measurements are a guideline/guess for what I add.

Pumpkin Chocolate Chip Muffins

2011-10-18T13:59:00.000-05:00

These are my all-time favorite muffins! I typically double the recipe and just use the whole can of pumpkin, which is close enough to 2 cups.

1-2/3 cup flour
1 cup sugar
1 T pumpkin pie spice
1 t baking soda
1/4 t baking powder
1/4 t salt
2 eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips (regular size or mini)

Heat oven to 350*
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups.
Bake 20-25 minutes.

Sweet Chili

2011-09-13T20:19:00.000-05:00

A friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.

2lbs ground beef

2 cloves garlic,minced

2 t salt

1 t. black pepper

1-28oz can of diced tomatoes (or petite diced tomatoes)

1-16oz can of red kidney beans drained and rinsed (I always use chili beans because Ben doesn’t like kidney beans)

1 large onion

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

1-28oz can of tomato sauce

1 can of water (use can from tomato sauce)

½ c packed light brown sugar (less to taste or can be omitted)

1. Brown meat, onion & garlic. Drain meat.

2. Add seasonings, brown sugar, water.

3. If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer. Stirring occasionally.

Can be put in crockpot on low for 4-5 hours.

Serve over cooked elbow macaroni. Garnish as desired. We serve with sour cream and shredded cheddar cheese.

This makes A LOT but it freezes well.

Stir-Fried Beef (or Chicken) with Onions

2011-09-12T12:01:00.000-05:00

We found this recipe in "How to Cook Everything" by Mark Bittman. Our family loves this. We like it made with chicken instead of beef too. We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first. Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon of oil with the onions. Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes. Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions. Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

Marble Squares

2011-09-12T10:20:00.000-05:00

I got this recipe from my mom (Deb Tewes) recently. Everyone loves them.

Brownie Base
½ cup margarine
¾ cup water
1 ½ 1-oz. squares unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
½ cup sour cream

Combine margarine, water and chocolate in saucepan, bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream, mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

Top
1 8-oz pkg. Cream cheese, softened
1/3 cup sugar
1 egg
1 6-oz pkg. semi-sweet chocolate pieces(I used Milk chocolate and they were fine)
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces.

Bake at 375 for 25-30 minutes or until wooden pick inserted in center comes out of clean.

Baked Ziti

2011-08-27T14:28:00.000-05:00

12oz uncooked ziti (or other pasta)
2 tsp olive oil
2 clove(s) garlic, minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
28 oz canned crushed tomatoes
1 c shredded mozzarella cheese

Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Rosemary Pork Chops

2011-08-16T22:43:00.002-05:00

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs

1/2 cup all-purpose flour

1 1/2 tsp. salt

1 to 1-1/2 tsp. dried rosemary, crushed

1 tsp. paprika

1/4 tsp. onion powder

3 Tbsp. vegetable oil (more for each batch when you cook it)

6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear. Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.

Brunch Pizza Squares

2011-08-15T22:42:00.001-05:00

submitted by Jayme S.
This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes".

1 pound bulk pork sausage

1 tube (8 ounces) refrigerated crescent rolls

4 eggs (sometimes we add 1 or 2 more eggs)

2 Tbsp. milk

1/8 tsp. pepper

3/4 cup shredded chedder cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8

Raspberry-Glazed Chicken Tenders

2011-08-14T22:39:00.001-05:00

submitted by Jayme S.
Recipe from this cookbook.

1/2 cup seedless red raspberry preserves

2 tsp. minced garlic

3 tbsp. low-sodium soy sauce

3 tbsp. rice vinegar

1 1/2 lb. low-fat chicken tenders

Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed. Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through. Serves 6

Nutrition per serving:

calories: 186

total fat (5%) 1g

carbohydrate: 20g

cholesterol: 71mg

dietary fiber: <.5g

protein: 24 g

sodium: 540mg

Cheesy Mashed Potatoes

2011-08-13T22:36:00.003-05:00

submitted by Jayme S.

This recipe is from this cookbook.

1 1/2 lb. red potatoes, unpeeled, cut into quarters

2 Tbsp nonfat cream cheese, softened

1 Tbsp. nonfat chicken broth

2 Tbsp. skim milk

3/4 tsp garlic powder

3/4 tsp. ground pepper

Butter buds dry mix to taste(or we also used the spray butter that has no fat and low calories)

1 Tbsp. chopped chives (my grocery store didn't have any, so I used green onions)

Place potatoes in a large pot; cover with cold water and bring to a boil over high heat. Reduce heat to medium; cover and cook 20 to 30 minutes, until potatoes are tender and easily pierced with a fork. Drain potatoes well. Spray pot with cooking spray; return potatoes to pot (off heat). Add cream cheese, chicken broth, milk, garlic powder, and pepper; using potato masher (do not use food processor, blender or electric mixer), mash potatoes to desired consistency. Transfer to serving bowl and sprinkle with Butter Buds and chopped chives. Serves:4 (you may need to double if your kids are good potato eaters)

Nutrition per serving:

calories: 160

total fat (0%) 0g

carbohydrate: 36g

cholesterol: .1mg

dietary fiber: 3g

protein: 4g

sodium: 61mg

Sweet & Sour Meatballs

2011-08-13T13:28:00.002-05:00

Submitted by Ann F.

An awesome recipe for sweet and sour meatballs from my Great Aunt Kitty (Katherine)

2 lbs ground beef
1 cup milk
1 cup crushed soda crackers (I just use a whole sleeve)
1 T chopped onion (I use dried)
salt and pepper to taste

mix all and make into golf-ball size meatballs. Place in a 13 x 9 and cover with the following sauce:

1/3 c vinegar
1 cup ketchup
3/4 c brown sugar (I use 1/2c often)
2 T chopped onion (again I use dried)

mix together and spoon over meatballs.
Bake for 1 1/2 hrs at 325. I cover it for most of the time and uncover for the last 1/2 hour.

Pastitsio

2011-08-12T22:25:00.001-05:00

submitted by Jayme S.
This original recipe came from a magazine a few years ago.

A Greek lasagna. Bucatini are long, hollow strands of pasta, slightly thicker than spaghetti.

Filling:
1 pound uncooked bucatini pasta or spaghetti
1 pound ground sirloin
1/2 c finely chopped onion
3 garlic cloves, minced
1/2 c dry white wine
1 (15oz) can tomato sauce
1/2 t salt
1/2 t ground nutmeg
1/2 black pepper

White Sauce:
3 T all purpose flour
1/2 t salt
3 c 2% reduced fat milk
2 large eggs
2 large egg whites
5 T shredded kasseri or aged white cheddar cheese, divided
Cooking spray
1/4 (1oz) grated fresh pecorino Romano cheese

1. To prepare filling, cook pasta according to package directions, omitting salt and fat. Rince with cold water, set aside.

2. Cook beef, onion, and garlic in a large nonstick skillet until browned; stir to crumble. Add wine, tomato sauce, 1/2 t salt, nutmeg and pepper; bring to boil. Reduce heat; simmer 10 minutes or until thinck.

3. Preheat oven to 350 degrees.

4. To prepare white sauce, place flour and 1/2 t salt in medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended, bring to a boil. Reduce heat; simmer 10 minutes or until slightly think, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 T kasseri cheese until blended.

5. Spread 1 cup beef mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 T kasseri and Romano cheese. Bake at 350degrees for 30 minutes. Let stand 15 minutes before serving. Yield 8 servings.

Nutrition:
Calories 416 (19% from fat) Fat 8.9g (sat 4.1g, mono 2.7g, poly 0.9g); Protein 27g; Carb 54g; Fiber 2.4g, Chol 97mg; IRON 4mg; Sodium 790mg; Calc 207mg

Chicken Pot Pie

2011-08-11T22:17:00.000-05:00

submitted by Trisha D.

The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.

(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
pastry for two double crust 9" pies

Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.

Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.

Ham Loaf

2011-08-11T09:44:00.000-05:00

Submitted by Susan S.

2/3 lb. ground ham
1 1/2 ground pork =2 lb. ham loaf mix
1 cup dry bread crumbs
1/4 teas. pepper
2 eggs beaten
1 cup milk
Mix and pour over loaf
1cup brown sugar
1 teas. dry mustard
1/2 cup vinegar
1/2 cup water
baste
bake at 350 for an hour or until done.

Chicken Enchilada Ring

2011-08-11T09:41:00.003-05:00

Submitted by Michelle M.

Ingredients:

2 cups cooked chicken
1 cup cheddar cheese
1 small can chopped chilies, undrained (opt)
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato (you can leave this out if your family doesn't like tomatoes)
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.

2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Pulled Pork Sandwiches

2011-08-11T09:40:00.002-05:00

Submitted by Michelle M.

Whatever size pork roast you want (not pork tenderloin)
Root beer
salt and pepper for seasoning
Onions (if your family likes them)
BBQ Sauce

Place roast in crockpot and season with s & p. If you like onions, slice them into rings and place them on roast. Pour root beer (regular not diet) over roast so it is covered. Cook on low 6-8 hrs or until done. Remove from crockpot and let cool. Discard onions. Shred the pork either using your hands or two forks. Pour a couple of tablespoons of your favorite bbq sauce and stir. Unless you really like bbq sauce, you do not want to use much, just a little to give it a little more flavor. I pour some of juice from the crockpot over the meat also to keep it moist. My family loves this meat.

Taco Casserole

2011-08-10T22:13:00.001-05:00

submitted by Trisha D.

-1 lb ground beef
-8 oz can tomato sauce
-1 pkg taco seasoning
-1 can crescent rolls
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups crushed corn chips

-Grease 9x13 pan, put crescent rolls on bottom, bake 8 minutes at 350 degrees. While that is baking, brown and drain ground beef. Add 8 oz tomato sauce and taco seasoning to the beef. After rolls have baked, put meat mixture over rolls, layer 8 oz sour cream, layer shredded cheese, then chips. Bake at 350 degrees for 25 minutes.
-You can put whatever toppings you want on it when it's done. We normally do lettuce, tomato, olives and salsa or taco sauce.

Crock Pot Stew

2011-08-09T22:10:00.001-05:00

submitted by Tiffany C.

3lbs of stew meat
1 can of French Onion Soup
1 can of Cream of Mushroom Soup
1 can of golden mushroom soup

Spray crockpot. Put thawed meat in crockpot. After mixing soups well, pour over meat. Cook on high for 3-4 hours or low for 6 hours.

Pour over mashed potatoes, rice, noddles or my family loves it over toast.

You can also prepare in covered dutch oven for 3 hours on 350degrees.

Chicken & Salsa

2011-08-09T13:07:00.000-05:00

Submitted by Jennifer D.

This is our favorite right now and so easy! Put 4 chicken breast in the crockpot and dump in your favorite jar of salsa. Put on low at least six hours. Shred up after a few hours. When you're ready to east, put chicken on top of your favorite tostido chips, sprinkle with shredded cheese and microwave (or put in oven on cookie sheet) until cheese melts. We all LOVE this! You can leave it plain or top it with your favorite stuff - lettuce, tomato, sour cream, etc.

Sweet Broccoli Slaw with Cranberries

2011-08-08T22:04:00.001-05:00

This recipe was submitted by Annie S.
The original recipe can be found here.

Ingredients

1/4 cup light sweet Vidalia onion dressing (such as Ken's Steak House Lite)
2 teaspoons cider vinegar
3 cups packaged broccoli coleslaw
1 cup chopped Gala apple (about 1/2 pound)
1/4 cup dried cranberries
2 tablespoons chopped pecans, toasted (optional)

Preparation

1. Combine dressing and cider vinegar in a large bowl, stirring with a whisk. Add coleslaw, apple, and cranberries; toss well to coat. Top evenly with pecans, if desired.

Almond Chicken Dijon

2011-08-08T10:36:00.000-05:00

submitted by Heather C.

what you need

4 small boneless skinless chicken breast halves (1 lb.)

2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. GREY POUPON Dijon Mustard

1/4 cup PLANTERS Slivered Almonds, coarsely chopped

make it

HEAT oven to 375°F.

PLACE chicken in lightly greased 13x9-inch baking dish.

MIX mayo and mustard; spread on top of chicken. Sprinkle with nuts.

BAKE 20 to 25 min. or until chicken is done (165°F).

Original Recipe Here.

Magno Quinoa Salad

2011-08-07T10:40:00.001-05:00

submitted by Heather C. Original Recipe Here
Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Peach & Sausage Breakfast Squares

2011-08-05T10:42:00.000-05:00

submitted by Heather C.

Ingredients

1 can (15-1/4 ounces) sliced peaches
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
2 cups pancake mix
1 egg, beaten
2 tablespoons canola oil
1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.

Jalapeno Turkey Burgers

2011-08-04T10:44:00.000-05:00

Submitted by Heather C. Original Recipe Here.

All you need:

2 pounds 93%-lean ground turkey

1/4 c. finely chopped green onions

2 tbsp chopped Hy-Vee jalapeno peppers

1 garlic clove, minced

1 tsp Hy-Vee Worcestershire sauce

1/2 tsp Hy-Vee salt

1/8 tsp Hy-Vee ground black pepper

5 tbsp Hy-Vee light ranch dressing

3 tbsp Hy-Vee light sour cream

8 slices Hy-Vee pepper jack cheese

8 Hy-Vee bakery hamburger buns

Lettuce leaves, for serving

All you do:

In a large mixing bowl combine ground turkey, green onions, jalapeno peppers, garlic, Worcestershire sauce, salt and pepper. Form into 8 patties. Cover and chill patties for 1 hour.

Mix ranch dressing and sour cream together and chill.

Heat grill to medium. Place patties on rack. Flip two to three times for even cooking and browning. Cook 12 to 14 minutes total or until internal temperature reaches 165 degrees. Place 1 slice pepper jack cheese on top of each burger while still on the grill and let melt.

Split buns in half and place cut-side-down on grill rack over indirect heat. Grill until golden brown, about 2 minutes.

Place lettuce leaves and a burger on the bottom of each bun and top with 1 rounded tablespoon ranch sauce and top of each bun.

Daily nutritional values:

6% vitamin A

2% vitamin C

20% calcium

20% iron

Nutrition information per serving:

Calories: 420

Carbohydrate: 34g

Cholesterol: 110mg

Dietary Fiber: 1g

Fat: 18g

Protein: 32g

Saturated Fat: 8g

Sodium: 710mg

Sugar: 6g

Trans fats: 0g

Chicken Parmigiana

2011-08-03T13:00:00.000-05:00

Submitted by Heather C.

Ingredients

1/2 cup seasoned or dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons spaghetti sauce mix
1-1/2 teaspoons garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup Italian salad dressing
1/2 cup meatless spaghetti sauce
1/4 cup shredded part-skim mozzarella cheese

Directions

In a shallow bowl, combine the first four ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Original Recipe found here.

Turkey & Rice Casserole

2011-08-02T13:01:00.003-05:00

Submitted by Heather C.

I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.

Original Recipe found here.

Steamburgers

2011-08-01T13:09:00.001-05:00

My mom made this for us when we were growing up. Since she grew up in Rapid City, these were called Steamburgers. Or you could call them Maid Rites or Sloppy Joes. Whatever you call them, they are good.

2 lb. ground beef
1 T dried onion
1 can chicken gumbo soup (I have been buying the Light Chicken Gumbo Soup and haven't noticed a difference at all) (This is found in with the soup, along with Cream of Chicken, etc.)
2 T mustard
2 T Worcestershire sauce
1/2 c. ketchup
1/2 c. brown sugar

Brown burger with onion, salt and pepper. Drain if greasy. Add remaining ingredients & simmer covered 10-15 minutes (or until hot throughout) stirring occasionally.

This also works great in the crockpot.

Chicken Manicotti

2011-08-01T13:03:00.001-05:00

Submitted by Heather C.
One of our favorites--I love that it freezes well.
Ingredients

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups (16 ounces) shredded part-skim mozzarella cheese
2/3 cup water

Directions

Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.

Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.

To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11 g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate, 3 g fiber, 41 g protein.

Original recipe found here.

Hamburger Stroganoff

2011-07-31T13:14:00.000-05:00

1lb. ground beef
1/2 c. chopped onion (or dried onion..whatever you have on hand)
1/4 c. margarine
2 T flour
1 clove of garlic or 1 t garlic powder
1 can (4oz) mushrooms, drained
1 can cream of mushroom soup
1 c. sour cream

In large skillet, brown ground beef with onion, butter, salt & pepper. Stir in flour, garlic, and mushrooms, stirring constantly. Stir in can of soup. Reduce heat and simmer uncovered for 10 or so minutes. Stir in sour cream. Once heated, throughout, serve over noodles or rice.

I usually drain the ground beef of the grease and use less margarine.

Sausage & Vegetable Pasta Supper

2011-07-30T13:19:00.000-05:00

We received this cookbook as a wedding or shower gift. It was one of the first cookbooks I used as a newlywed, trying to figure out how to cook. :) It has simple recipes and a wide range of recipes. This is one of our favorites.

8 ounces uncooked rigatoni or twist pasta
2 T butter or margarine
1 pound cooked smoked sausage, cut into 1/2 inch slices
1 green pepper, cut into 1 inch pieces
1 medium onion, cut into 1/2 inch slices
1/2 t fresh minced garlic
1 (28oz) can whole tomatoes, drained cut into pieces (I ALWAYS buy the petite cut tomatoes in a can, never whole)
2 cups (8oz) shredded Monterrey jack cheese (or I use whatever I have on hand, usually shredded mozzarella)

Cook pasta according to package directions; drain. Meanwhile in Dutch oven melt butter. Add sausage, green pepper, onion and garlic. Cook over medium heat, stirring occasionally until green pepper is crisply tender (8-10 min). Stir in pasta, tomatoes and cheese. Continue cooking, stirring occasionally, until heated through. (3-5 min)

Serves 6.

Nutritional Information (serving)
Calories 600; Protein 26g; Carb 27g; Fat 39g; Chol 98mg; Sodium 969mg

Baked Cream Chicken Taquitos

2011-07-29T13:39:00.000-05:00

Submitted by Julie L.

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Brown Bag Burritos

2011-07-28T13:42:00.000-05:00

Submitted by Julie L.
Recipe from here.

2 lb. ground beef
2 cans refried beans (I make my own)
1 1/3 c. enchilada sauce
1/2 c. water
1/3 c. minced onion (I use dried)
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. dried oregano
3 c. shredded cheese (cheddar, Mexican blend, whatever)
20 flour tortillas (burrito-size)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)

Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Grilled Peach Salsa

2011-06-01T08:30:00.001-05:00

This was taken from USA Weekend from the Newspaper, from Ellie Krieger's cookbook.

2 firm, ripe yellow peaches or nectarines
1/2 small red onion, finely diced
1/3 cup chopped fresh cilantro leaves
1 jalapeño, seeded and finely diced
2 Tbs. Fresh lime juice
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper

Preheat a grill over medium high heat. Oil the grill's surface.

Cut each peach in half and remove pits. Place the peaches cut side down on the grill and cook until peaches soften slightly and grill marks are formed, about 3 minutes allow. Allow to cool for 5 minutes, then chop.

In a medium bowl, toss to combine peaches, onion, cilantro, jalapeño, lime juice, salt, and pepper. Set aside at room temperature.

This is good with chips or wheat thin type crackers. I also served the salsa over grilled chicken and pasta.

Spaghetti Pasta Salad

2011-04-08T13:52:00.000-05:00

Cook 1lb. spaghetti noodles according to package directions. Do not overcook. Drain and rinse well with cold water.

Add: 8oz. Italian dressing
1/8-1/4 c. red wine vinegar
1/3-1/2 bottle of small "Salad Supreme" seasoning. (Can be found in spice section)

Add in chopped veggies of your choice (example: carrots, green pepper, broccoli, red onion, cucumber, zucchini, etc.)

Stir all together. Chill until ready to serve. Great for summer get togethers. This recipe makes a lot! Be ready to share.

Goulash

2011-04-07T13:46:00.000-05:00

My mom always made Goulash when I was a kid. I still love it today.

Ingredients:
1 lb. ground beef
1/2 c. chopped onion
2 c. uncooked elbow macaroni
(1) 12-14oz. can stewed tomatoes
or (2) 8oz. cans of tomato sauce
(1) 15oz can of tomato sauce
1 tsp. garlic powder (more or less depending on your taste)
1 1/2 tsp. Italian seasoning
1 Bay Leaf

Cook macaroni a little undercooked so it doesn't become mushy later on. Brown ground beef with onion. Drain if greasy. Combine with pasta and remaining ingredients. Simmer 20-30 minutes covered.

***Note. My mom gave me this recipe and she rarely follows a recipe so depending on your taste, you may need to add more or use less garlic powder, onions, Italian seasoning, etc.

This recipe is great left over and sometimes it even tastes better the second day!

Oven Baked Macaroni & Cheese

2011-04-06T13:42:00.001-05:00

Recipe by Ann M.

In a saucepan melt 3T of butter. Add 3T of flour. Gradually add 2 cups of milk. Stir until thick.

Boil 16oz elbow macaroni or other pasta.

Stir sauce & cooked pasta with sauce.

Pour ungreased 9x13 pan.

Cut 8-10oz of colby jack cheese into chunks or strips. Place cheese into pasta, randomly throughout the pasta.

Bake uncovered for 45 minutes at 350degrees.

Ingredients:
3T butter
3T flour (white or wheat)
2 cups of milk
8-10oz colby jack cheese cut into strips or chunks

****This recipe can also be used in a crockpot. You can make ahead of time and put in the fridge. Depending how cold the crockpot gets, will depend on how long to cook in crockpot. I usually start the crockpot on low and when it is completely hot in the middle, I turn the crockpot setting to 'keep warm' so the cheese doesn't burn.

Caramel Apple Dip

2011-03-16T20:28:00.000-05:00

I know that there are a lot of variations for this recipe and this version is really, really basic. We love it in our house and the simple-ness of it makes it a quick go-to for making a special snack. I have never, ever been known to just lick the spoon and eat it without apples. :)

Caramel Apple Dip
8 oz. cream cheese (low fat or fat free work fine in this recipe, too)
3/4 cup brown sugar
1 t. vanilla

Mix ingredients together and enjoy with apples!

Amazing Marinade!

2010-07-28T14:42:00.002-05:00

Some friends had us over for dinner and we had grilled flat iron steak that had been marinaded in this marinade...it was delicious and amazing! The recipe is from all recipes (dot) com and you can go to the original recipe by copying and pasting the following into your browser:
allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx?src=etaf

We have used the marinade on chicken and it is equally good on the chicken as it was on the steak! For chicken, I changed the servings from 8 - 6 and it was the perfect amount.

Fresh basil instead of dried basil makes it extra yummy! Enjoy!

Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Barbecups

2010-07-19T10:21:00.000-05:00

Yes, the title of this recipe is a bit weird, but they Barbecups are good.

3/4 lb. Ground beef
1/2 cup barbecue sauce
1 T. Minced onion
2 T. Brown sugar
1 can of refrigerated biscuits (not the grand size)
3/4 cup shredded cheddar cheese

Brown ground beef with onion. Drain grease if needed. Stir in brown sugar. Seperate dough into biscuits, put one in each ungreased muffin cup, pressing dough up sides to form cups. Spoon meat mixture into cups. Sprinkle each with about 1T. Of shredded cheese. Bake at 400 degrees for 10-12 minutes. I usually spray the muffin cups lightly because I never believe them when they say ungreased.

You could probably use the grand size biscuits but adjust the cooking time.

I have also used taco meat to make Mexicups. :)

I have made these ahead of time and put them on the freezer. I put them straight in the oven from the freezer, covered with foil for about half the time and then check them to determine when to uncover them so the cheese melts but the biscuits don't get too brown.

Ginger, Garlic & Honey Marinade for Ribs

2010-05-21T20:03:00.000-05:00

4 racks true baby back ribs (each 3/4-1lb) or 2 racks American baby back ribs (each 2-2 1/2 lbs)
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce

For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half

Marinate ribs in refrigerator, covered, 1 to 4 hours.

I think this marinade would be good on any pork.

Deluxe Mac & Cheese

2010-05-11T16:28:00.001-05:00

I don't know where my mother-in-law found this recipe, but it is one of our favorite side dishes!

2 cups small curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 t. salt
garlic powder to taste
pepper to taste
2 cups shredded sharp cheddar cheese
7 oz. elbow macaroni, cooked and drained
paprika (optional)

In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic powder, and pepper. Add cheddar cheese. Mix well. Add cooked macaroni and stir until coated. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with paprika, if desired. Bake, uncovered, at 350* for 25-30 minutes or until heated through.

Sweet and Sour Chicken Casserole

2010-05-04T19:32:00.000-05:00

Submitted by Jill K.

2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.

Crock Pot Chicken Fajitas

2010-04-30T09:31:00.003-05:00

Awhile ago I stopped buying fajita seasoning packets and used the marinade recipe from a great lady named Betty. Got her cookbook as a wedding gift and refer to it often. However, I wouldn't marinate the meat, I would just throw it all in the skillet when I was ready to make dinner, minus the red wine vinegar and with less oil.

I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.

1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.

Enjoy!

This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!

Pizza Crust

2010-04-01T21:10:00.006-05:00

1 1/3 c. warm (not hot) water
1 tsp. sugar
1/2 tsp. salt
2 pkgs. instant yeast
3 c. flour (blend of white and wheat)

Mix together with a wire whisk.

Add flour all at once. Mix with a fork until all the flour is absorbed. Form a ball - do not knead. Cover the bowl with a towel and let rise 20 minutes.

Oil hands with olive oil. Lift dough onto a stone or oiled cookie sheet. Spread out and top as desired.

Bake at 425 degrees on bottom oven rack for 15-20 minutes.

** For us, this makes 2 crusts. I only make half of the recipe when I actually make a pizza crust. Also, I only bake the pizza for about 15 minutes. And I think I turn it down a little....

Apricot Chicken

2010-03-03T11:55:00.000-06:00

Approximately 10 oz of Apricot Jam
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix

Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.

Bake at 350 degrees, covered for 1 hr to 1hr 15min.

Serve with rice.

Chicken and Noodles

2010-02-15T20:22:00.001-06:00

1 1/2lbs homemade or frozen noodles (freezer section Reames is a name brand but store brand works too)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water

Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.

Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.

This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)

Fruit Cups

2010-01-27T20:54:00.003-06:00

1-12oz. can frozen concentrated lemonade (not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
5 cups of water
16oz fresh or frozen strawberries, sliced
6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
1 1/2 cups of sugar

Combine lemonade, OJ, water & sugar in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Makes about 16-18 9oz cups - 3/4 full.

**I never use the full amount of sugar. Last time I made them I used 1/2 cup and they tasted great. I think you could use NO sugar and they would still be great.

Revised 9/1/11. I made these this week with NO sugar and they tasted great.

Hashbrown & Egg Casserole

2010-01-27T20:48:00.000-06:00

Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.

Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.

Pour egg mixture over hash browns. Refrigerate over night.

Bake 1 hour at 350 degrees.

**I only use 1/2 stick of butter and it tastes just great!

Chicken Marsala

2010-01-03T15:20:00.001-06:00

Fast...easy...delicious!

1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms (or more depending on your preference)
3/4 - 1 cup Marsala wine (or more depending on how strong of a flavor you want)

Combine first 4 ingredients in a gallon bag. Place chicken pieces in the bag and shake to coat with the flour mixture.

Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and lightly brown on both sides, but do not fully cook. Remove chicken, add mushrooms and wine to the skillet. Let mushrooms cook in the wine for a little while. Add chicken back to the skillet. Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.

Great served with mashed potatoes or rice!

White Chicken Chili

2009-12-31T15:37:00.002-06:00

1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken

Combine all ingredients in crock pot and cook on low for 4-8 hours.

Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.

Cheeseburger Soup

2009-12-08T11:38:00.002-06:00

I typically make 1-1/2 of this recipe. Six cups of milk and two 12ish oz. cans of tomatoes usually fills my regular sized crock pot.

1/2 lb. hamburger, browned
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 c. flour (white or wheat)
4 c. milk
1 - 16 oz. can tomatoes (whole, diced, or whatever is your preference)
4 cubes or 4 tsp. beef bouillon
1 c. shredded cheddar cheese

Put browned hamburger, chopped onion, & chopped green pepper into crock pot. Stir in flour. Gradually stir in milk. Add the tomotoes and bouillon.

Cook on low for several hours or high for a few. Whatever you have time for! Stir occasionally.

Before serving, stir in shredded cheese.

Pork Tenderloin - crock pot recipe!

2009-11-10T10:09:00.001-06:00

This recipe originally came from AllRecipes.com

I made this about a month ago and my husband gave it over-the-top, rave reviews. The amount of red cooking wine made it a little sharp for me, so just adjust the recipe according to what you like. Was great served with mashed potatoes and broccoli!

Amazing Pork Tenderloin in the Slow Cooker

Ingredients

1 (2 pound) pork tenderloin ** The last two tenderloins I have used have been about 1-1/2 lbs. I still used the full amounts of the rest of the ingredients even though the tenderloin was smaller.**
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Sour Cream Enchiladas

2009-10-31T20:36:00.003-05:00

1 1/2 lb. ground beef
1 package 10 inch tortilla shells
1 package taco seasoning
1 small can chopped green chilies
1 can evaporated milk
12 oz Sour cream
1 can cream of mushroom soup
chedder cheese

Brown hamburger. Mix in taco seasoning and chilies. Add 1/2 cup water and simmer 15 minutes.

Mix evaporated milk, cream of mushroom soup and sour cream in sauce pan. Cook over low heat until boiling and thick.

Fill tortilla shells with hamburger mixture and roll them. Place in a baking dish (9X13 -ish). Pour sauce over enchiladas. Cover with cheddar cheese. Bake in oven at 350 for 30-45 minutes.

Chinese Lettuce Salad

2009-07-20T14:27:00.006-05:00

I got this recipe from my friend, Heidi. It is my favorite salad recipe! I make it all of the time and get requests for the recipe whenever I serve it. Enjoy!

5 slices bacon, cooked & chopped
1 head lettuce or Romaine, chopped OR 1 bag of bagged lettuce (I prefer the Spring Mix)
4 green onions, chopped
1 - 3 oz. can chow mein noodles
4 T. sesame seeds, toasted
1/2 cup sliced almonds
1 cup water chestnuts

Dressing:
1/2 cup oil (vegetable or olive)
2 T. vinegar
4 T. sugar OR Splenda
1-1/2 t. salt (I have found this to be too much salt, so use up to 1-1/2 t., according to taste)
1/2 t. pepper

If using one bag of lettuce mix, I cut back on the amount of dressing and start with 1/3 cup of oil instead of 1/2 cup. Adjust other ingredients accordingly.

Ham Balls

2009-07-13T10:04:00.005-05:00

2 1/2 lbs ground smoked ham (you cannot find this everywhere - you may have to call and request it ahead of time)
1 lb ground beef
2 lbs ground lean pork

3 cups graham cracker crumbs
3 eggs
2 cups milk
greased pan(s) (use mazola oil on hands when forming balls)

For the sauce:
2 cans tomato soup
1 1/2 cup packed brown sugar
3/4 cup wine vinegar
2 Tablespoons mustard

Use a very large bowl to mix ground smoked ham, ground beef, ground pork, graham cracker crumbs, eggs and milk together. Mix well. Then form meat balls and place into 9X13 pans.

For sauce, mix all ingredients together and pour over the meat balls.

Bake at 350 degrees for 1 hr.

This makes 2 9X 13 pans, so you can cut the recipe in half or freeze half.

This is a huge hit in our family, especially for holidays. Kids love them!

Better than Sex Cake (oh what a name)

2009-07-13T09:59:00.003-05:00

devils food cake mix or german chocolate cake mis 18.25 oz
sweetened condensed milk
6 oz caramel ice cream topping
8 oz cool whip
3 heath or toffee bar

Bake the cake according to box. Let it cool for a few minutes while you get the caramel and condensed milk ready, in a saucepan over low heat warm the caramel and milk together (it says to use 6 oz of caramel and 5 oz of the condensed milk but I usually put more cause thats what makes your cake moist). While that is warming make slits in your cake about 1 inch apart or use the round end of a wooden spoon and just poking holes all over your cake 1 inch apart either way works. Pour your caramel in the holes or slits just pour the mixture all over the cake you can also put some of the crushed candy bars on the cake now so now let the cake cool completely. Put it in the fridge then later spread the cool whip on and sprinkle the rest of your candy bars on top.

Creamy Mashed Potatoes

2009-07-13T09:57:00.001-05:00

5 lbs white or yukon gold potatoes, peeled and cut into 2 inch chunks
2 1/2 tablespoons plus 1 tsp kosher salt
12 tablespoons unsalted buter, cut into pieces, at room temp
1/2 to 3/4 cup heavy cream
1 cup sour cream
1/4 tsp ground nutmeg
3/4 tsp black pepper

1. Place the potatoes and 2 1/2 tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.

2.Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the reamning salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.

3. Transfer the mashed potatoes to a heatproof serving dish. (You can cover the dish with aluminum foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hrs).

Caesar Green Beans

2009-07-01T15:59:00.004-05:00

Ingredients:
1/2 - 1 lb fresh green beans or 16 oz. bag frozen green beans
2 tablespoons vegetable or olive oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, crushed
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon melted butter
paprika (optional)

Directions:
1) Prepare and cook green beans until tender (10-15 mins). If using frozen, follow cooking directions on bag.
2) Toss green beans with all ingredients except bread crumbs, cheese and butter.
3) Put in 1 1/2 qt ungreased casserole dish.
4) Mix bread crumbs, butter and cheese.
5) Sprinkle over green bean mixture.
6) Sprinkle with paprika. (optional)
7) Bake uncovered at 350 degrees for 15-20 minutes or until heated through.

Broccoli & Cauliflower Medley

2009-06-07T14:39:00.004-05:00

Often when when I make this, I use less than the full head of cauliflower and more broccoli. For faster preparation, I also buy the bagged, pre-cut, fresh broccoli.

1 head cauliflower
1 bunch broccoli
2 small onions, sliced & separated into rings (I prefer red onions)
1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
3/4 c. sugar (or Splenda)
1/2 t. salt
1/4 t. pepper
2 slices bacon, cooked and crumbled

Wash & clean cauliflower & brocolli thoroughly. Cut into bit sized pieces. Combine with onion in a large bowl.

Combine remaining ingredients, except bacon; add to vegetables, tossing gently.

Chill several hours or overnight.

Garnish with bacon before serving.

Homemade Pizza Crust

2009-05-26T14:02:00.001-05:00

I love this recipe because you can double or triple it and then divide the dough into freezer bags and freeze it for later use. On the day you want to use it, take it out late morning or no later than lunchtime, and it will be ready to roll out and use for dinner that evening. It's that simple!

1 T active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 cups flour
(Note: I use 1 1/4 cups of white flour and 1 1/4 cup of wheat flour and it turns out great.)

1. Dissolve yeast in water. Add rest of ingredients and mix.
2. Dump onto floured surface.
3. Kneed into a smooth dough. (5 minutes)
4. Roll and press onto a greased pizza pan or stone.
5. Add toppings.
6. Bake at 450 degrees for 12-15 minutes.

Parmesan Bow Ties

2009-05-17T20:40:00.003-05:00

originally from Taste of Home magazine

With only four ingredients, this recipe is a fast addition to a summer barbeque or anytime!

Mix together:
2 cups bow tie pasta, cooked and drained
1/4 cup zesty Italian salad dressing
1/4 cup shredded Parmesan cheese
1 T. minced, fresh parsley

(if you need to use dried parsley, use less than 1 T.)

Grilled Raspberry Chicken

2009-05-17T20:00:00.002-05:00

1 C. plus 4 1/2 t. raspberry vinaigrette, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder

In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.

Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings

Taffy Apple Pizza

2009-04-04T12:29:00.002-05:00

This recipe is from Pampered Chef. I just love how easy it is but yet so, so good.

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped (I NEVER use the peanuts)

1. Preheat oven to 350degrees. Shape cookie dough into a ball and place in center of large round pan (or stone if you have the pampered chef stone) Roll dough out to about 1/4 inch thick. Bake 16-18 minutes or until light brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone. Continue to cool completely.

2. Combine cream cheese, brown sugar, peanut butter and vanilla. Mix well. Spread cream cheese mixture evenly over cookie.

3. Peel, core and slice apples. Arrange the apples evenly over cream cheese.

4. Microwave ice cream topping for 30-45 seconds or until warm. Drizzle evenly over apples. Sprinkle with peanuts.

Tips from me:

1. I always make mine in a rectangle either on my rectangle stone or disposable pan.
2. If you do use Pampered Chef stone, under bake the sugar cookie because it will continue to cook until cooled.
3. I put all my cut apples in a baggie with lemon juice before placing them on the pizza. This will keep the apples from turning brown.
4. You can make this a few hours ahead of your event or when you are going to serve and keep it in the refrigerator. Right before serving, I add the caramel. I wouldn't make this too far in advance for I fear it would get too soggy. I have made the cookie part the night before and then added everything else a few hours before serving.

Mini Quiche

2009-03-26T19:38:00.005-05:00

Submitted by Jen D.

You can substitute really about anything in these. I make them for dinner and serve with muffins and fruit:

7 eggs, beat

2/3 cups milk

chopped ham (I buy the kind already cubed at the store)

shredded cheddar cheese

Pillsbury refrigerated pie crust

Using a glass, cut out crust to fit regular size muffin pan (makes 12). Add ham and cheese over each crust. Mix together the eggs and milk and pour over the top. Bake 20 minutes at 400 degrees.

Peanut Butter Vegetable Chicken Soup

2009-02-27T21:09:00.003-06:00

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.

Frozen Banana Split

2009-02-25T15:36:00.002-06:00

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.

Spaghetti Bake

2009-02-23T11:03:00.003-06:00

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.

Baked Chicken & Rice

2009-02-13T17:57:00.004-06:00

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.

Crock Pot Chicken Stroganoff

2009-02-09T22:19:00.006-06:00

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.

Ramen Broccoil Soup

2009-02-08T12:46:00.003-06:00

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

Directions:
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.

Death by Chocolate

2009-02-05T16:59:00.002-06:00

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.

Chocolate Chocolate Chip Muffins

2009-01-31T15:02:00.003-06:00

This isn't dinner... but a yummy treat! Or healthy enough to go with breakfast! :) I like to make mini-muffins and use mini chocolate chips instead of regular ones.

2-1/2 cups all purpose flour
1-3/4 cups whole wheat flour
1-3/4 cups packed brown sugar
1/2 cup baking cocoa
1-1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 egg whites
1 egg
2 cups unsweetened applesauce
1-3/4 cups fat-free milk
2 TBLS canola oil
1-1/2 tsp vanilla extract
1-1/4 cups chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl whisk the egg whites, egg, applesauce, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray. Fill 3/4 full with batter. Bake for 18-20 minutes at 350 degrees or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

Parmesan Meatballs

2009-01-26T20:19:00.005-06:00

Makila originally gave me this recipe. She discovered it on the back of a grated Parmesan cheese bottle.

1 lb. ground beef
1/2 cup Parmesan cheese
1/4 cup chopped, fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375*. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs. Place in a slightly greased pan. Bake 25 minutes or until cooked through. Makes 6 servings, 2 meatballs each.

This recipe is so easy to adapt to what you have in your cupboards! I never use fresh parsley, I use 4 t. of dried parsley flakes. Makila has used Italian seasoning and garlic powder instead of parsley and minced garlic. I typically use shredded Romano cheese instead of Parmesan. Find what works best for your family and make them that way!

Making more than 12 meatballs decreases the cooking time a bit because the meatballs are smaller. These are easy to freeze by placing on a cookie sheet or putting in a mini muffin tin. Put into freezer baggie once completely frozen.

Poppyseed Chicken

2009-01-26T20:13:00.004-06:00

1 cup sour cream
1 can cream of chicken soup
1 T poppyseed
1 t dill weed
4 cups cooked, diced chicken
3 cups cooked rice (white or brown)
1-1/2 c. butter flavored cracker crumbs (I usually use 1 tube of wheat saltines)
1/2 c. butter, melted

In a large bowl, combine sour cream, soup, poppyseed, & dill. Mix well & stir in chicken and rice. Spread into greased 9x13 pan. Combine crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350* for 30 minutes.

If using brown rice, it will have less of a salty flavor than if using white rice. Season according to your taste. I do cook my brown rice with chicken bouillon cubes to give it more flavor.

Blondies (aka Blonde Brownies)

2009-01-22T19:53:00.003-06:00

1/2 c. margarine
1 1/2 c. brown sugar
2 eggs
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla
chocolate chips

Melt butter, stir in everything but chocolate chips. Spread in greased 8x8 or 9x9 pan. Sprinkle with chocolate chips...you decide how much. Bake at 350 degrees for 25-30 minutes.

You can double this recipe for a 9x13 pan, it just takes longer. I check it after 35 minutes or so and then keep checking it so it doesn't get over done.

Ham and Potato Casserole

2009-01-22T13:58:00.003-06:00

2lbs. frozen hashbrowns, thawed
1/2 c. butter, melted (you can use less)
2 c. cubed, cooked ham
1/3 c. chopped green onion (I never put this in but use onion powder or dry minced onion)
1 can cream of chicken soup
2 c. (16oz) sour cream
1/2 tsp. pepper
1 1/2 c. shredded cheddar cheese

Topping:
2 c. crushed corn flakes
1/4 c. melted butter

Combine all casserole ingredients and mix well. Place in 9x13 in. pan. Combine topping ingredients; sprinkle on casserole. Bake at 350 degrees for 1 hour.

This makes a very large batch for a 9x13 pan. You can easily split this into 2 8x8 or 9x9 pans and possibly even 3 depending on how full you fill the pans.

Makila's Chocolate Chip Cookies

2009-01-21T12:10:00.003-06:00

3/4 cup sugar
1 cup brown sugar
1 cup butter (softened)
1 Tablespoon vanilla extract
2 eggs
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups chocolate chips

Combine sugars. Add butter, vanilla & eggs. Add flour, baking soda & salt.

Stir in chocolate chips (yes, 3 cups...most recipes call for 2 cups)

Bake at 350 degrees for 10-12 minutes. Best if under baked.

Applesauce Cake

2009-01-20T19:39:00.001-06:00

1/2 c margarine

1 1/2 c sugar

1/2 tsp. cinnamon

2 eggs

2 c flour

1 1/2 tsp baking soda

1/2 tsp salt

2 c applesauce

topping:

Chocolate chips (I just sprinkle until it looks like enough and then add a few more :)

4 T sugar

Mix all ingredients together. Pour into 9x13 greased pan. Sprinkle with chocolate chips and 4 T sugar.

Bake 350 degrees for 30-40 minutes or until toothpick/cake tester comes out clean.

Goldfish Chicken Nuggets

2009-01-20T18:51:00.003-06:00

1 lb boneless skinless chicken breasts
2 cups crushed whole grain Goldfish crackers
1 cup bottled light ranch dressing, divided

Preheat oven to 425 degrees. Line a 9x13 pan with foil. Cut chicken into nuggets. Put the crushed crackers in a shallow bowl and 2/3 cup dressing in another bowl. Dip the chicken in the dressing and then roll it in the crackers. Place on the foil lined pan. Bake for 10-15 minutes. Use the rest of the ranch dressing for dipping.

French Tacos

2009-01-20T18:49:00.002-06:00

Recipe from Katie K.

2 lbs ground beef
1/2 c sour cream
2 packages of Pastry sheets (4 sheets total)
Chopped tomatoes
Green onion, chopped
1 pkg taco seasoning mix
1/2 c shredded cheddar cheese
Shredded lettuce
Black olives, chopped

Brown, drain and crumble beef. Mix ground beef, seasoning, sour cream and shredded cheese. Cut each thawed pastry sheet into 4 equal squares. Place 1/4-1/3 cup of meat mixture in the center of a puff pastry. Pull the 4 corners up and secure the edges with a toothpick. Bake at 375 until golden brown, about 20 minutes. Remove the toothpick. Garnish with the lettuce, tomatoes, onions and olives. Salsa can be used too.

Optional:
Melt 1 pound of Velveeta and 4 ounces of picante sauce, serve over tacos.

I buy the puff pastry sheets in the freezer section near the pie crusts. I get the sheets and then cut them into squares. They have to thaw a bit so check the package for how long to thaw them.

When I made these today, I had 16 french tacos.

Chicken Tortilla

2009-01-19T15:59:00.001-06:00

submitted by Jerilynn B.

3 whole chicken breasts

1 package corn tortillas

1 can of Cream of Mushroom soup

1 can of Cream of Chicken soup

1 small onion, chopped

1/2 c. chicken broth

1 can chili on carne Without beans

1 small can green chiles

8 oz cheddar cheese, shredded

8 oz monterey jack cheese, shredded

-Stew chicken breasts, cut up into chunks

-Lay chicken chunks in 9x13 in baking dish

-Break up 1 dozen corn tortillas over chicken

-Mix remaining ingredients (EXCEPT CHEESE) and pour over chicken and tortillas

-Spread both cheeses over top

Bake at 350F, UNCOVERED for 30 mins or until cheese is totally melted.

Chicken & Rice

2009-01-19T14:38:00.000-06:00

submitted by Jerilynn B.

Preheat oven to 375

1 can Cream of Chicken soup

1 can Cream of Mushroom soup

1 cup water

3/4c. rice

1/4 tsp pepper

1/4 tsp paprika

4 chicken breasts

-mix soup and water in 9x13 in baking dish

-blend in rice and spices

-place chicken breasts on top of rice mixture ~sprinkle chicken with paprika

Cover tightly with foil and bake for 45 mins. (I bake 55-60 mins if I use flash frozen chicken)

Uncover and enjoy!

Garlic Creamed Chicken

2009-01-19T12:39:00.005-06:00

2 lbs. chicken breast, cut into strips
1 can cream of mushroom or cream of chicken
1 cup sour cream
4 oz. cream cheese, softened
2 garlic cloves, minced

Preheat oven to 350 degrees. Place chicken strips into an ungreased 9x13 baking dish. In a medium bowl, combine the soup, sour cream, cream cheese, and garlic. Mix well and spread mixture over chicken. Bake uncovered for 1 hour. Serve over rice.

Garlic Lime Chicken

2009-01-19T12:31:00.003-06:00

1 t. salt

1 t. pepper

1/4 t. cayenne pepper

1/4 t. paprika

1 t. garlic powder

1/2 t. onion powder or onion flakes

1/2 t. thyme

6 chicken breast halves (Between 1-1/2 and 2 lbs. I usually cut 3-4 chicken breast halves into 6-8 pieces depending on how big the halves were to begin with.)

2 T. butter

2 T. olive oil

1/2 c. chicken broth (I use 1/2 c. water and 1 chicken bouillon cube)

2-4 T. lime or lemon juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts (or just one side works, too!) In a skillet, heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat. (At this point, I like to cover the skillet and let the chicken cook a little longer to make sure that it is completely done.)

I like to serve this with brown rice and broccoli. The sauce is great on both the rice and broccoli, too! (A hint on brown rice - it has more flavor if you cook it in chicken or beef broth. When I make it, I use 2 cups of water, 2 chicken bouillon cubes and 1 cup of brown rice, not instant!)

Cavatinni

2009-01-19T08:21:00.002-06:00

1 box of noodles (any kind, 16oz approx)

1 lb ground beef

1lb italian sausage

1 jar pizza sauce (15-16oz)

1/2 jar spaghetti sauce

1/4 lb sliced pepperoni

1/2 c shredded mozzarella

1/4 c cheddar cheese

garlic powder

Cook noodles. Brown meat. Mix noodles, meat and sauces. Grease 9x13 pan. Put meat mixture into pan. Top with pepperoni, cheese and sprinkle garlic powder. Bake at 350 until hot throughout...usually 30-40 minutes.

I usually use more cheese and I have no idea how much pepperoni I actually use, I just put one layer on it. If the meat mixture seems dry, you can add more sauce.

Parmesan Chicken

2009-01-19T08:07:00.002-06:00

1/4 c butter or margarine

1/2 c flour

1/2 c parmesan cheese

2 teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1/2 t salt

1/2 t pepper

6 split chicken breasts

1/3 c milk

Stir together everything but chicken and milk. Dip chicken breasts in milk then coat with flour mixture. Place chicken in greased baking pan. Cut up butter around chicken. Bake for 45-50 minutes or until chicken is fork tender and golden brown.

The original recipe calls for you to melt the butter in the dish and then place the chicken in the melted butter. I always make mine ahead so I just cut up the butter around the chicken and it melts while cooking.

Italian Meatloaf

2009-01-18T11:44:00.002-06:00

1 lb ground beef

1 egg

3/4 C bread crumbs

1/4 c onion

1 tsp salt

1/2 tsp oregano

1/8 tsp pepper

1 (8oz) can pizza sauce

2 c mozzarella cheese

Mix ingredients together and pat into baking dish or loaf pan. Sprinkle 2 c cheese down the middle and roll meat over so cheese is in the middle. (I usually put half the meat in the loaf pan, put the cheese on and then put the rest of the meat. This seems easier than trying to roll the meat around the cheese) Bake 1 hour at 350. Pour pizza sauce over and bake 15 minutes more.