INGREDIENTS
-2 C cooked chicken
-2 C cooked broccoli
-2 cans cream of chicken
-1/2 C mayo
-1 C grated cheese
-2 C cooked rice
DIRECTIONS
Spray baking dish. Combine chicken, broccoli, cream of chicken, and mayo. Layer rice in bottom of dish, add chicken mixture on top. Cover with cheese.
Bake on 350 degrees for 30-40 minutes, until bubbly.
Tuesday, April 3, 2012
White Sauce Chicken Enchiladas
INGREDIENTS
-2 chicken breasts, cooked and diced
-1 Family-size Cream of Chicken
-16 oz sour cream
-1 can chicken broth
-8 oz can of green chiles
-1 bunch green onion, chopped
-4 C cheese
-1 can sliced olives
-1 bag tortilla chips (crushed)
DIRECTIONS
Spray baking dish. Combine chicken, cream of chicken, sour cream, chicken broth, green chiles, onion, and olives. Layer 1/2 of the chicken mixture, 1/2 of the cheese, and 1/2 of the crushed chips. Repeat. Sprinkle cheese on top.
Bake at 350 degrees for 30 minutes or until bubbly in the center.
-2 chicken breasts, cooked and diced
-1 Family-size Cream of Chicken
-16 oz sour cream
-1 can chicken broth
-8 oz can of green chiles
-1 bunch green onion, chopped
-4 C cheese
-1 can sliced olives
-1 bag tortilla chips (crushed)
DIRECTIONS
Spray baking dish. Combine chicken, cream of chicken, sour cream, chicken broth, green chiles, onion, and olives. Layer 1/2 of the chicken mixture, 1/2 of the cheese, and 1/2 of the crushed chips. Repeat. Sprinkle cheese on top.
Bake at 350 degrees for 30 minutes or until bubbly in the center.
Chicken Puffs
INGREDIENTS
-2 chicken breasts, diced
-3 Tbs chopped onion
-3 cloves garlic, minced
-8 oz cream cheese, softened
-3 (10 oz) cans refrigerated crescent roll dough
DIRECTIONS
Cook chicken, dice. Saute chopped onions and diced garlic in chicken pan. Blend chicken mixture and cream cheese together. Place mixture in rolls, roll to create balls.
Bake at 325 degrees for 12-14 minutes.
Serve with buttered rice or mashed potatoes.
-2 chicken breasts, diced
-3 Tbs chopped onion
-3 cloves garlic, minced
-8 oz cream cheese, softened
-3 (10 oz) cans refrigerated crescent roll dough
DIRECTIONS
Cook chicken, dice. Saute chopped onions and diced garlic in chicken pan. Blend chicken mixture and cream cheese together. Place mixture in rolls, roll to create balls.
Bake at 325 degrees for 12-14 minutes.
Serve with buttered rice or mashed potatoes.
Ham & Broccoli Stromboli
INGREDIENTS
-1 pkg (10 oz) pizza dough
-1 can cheese soup
-1 C cooked broccoli
-1 C cheese
-1 C cubed ham
DIRECTIONS
Unroll dough onto ungreased baking sheet. Mix soup, broccoli and ham together. Spread down center of dough. Top with cheese. Fold dough over filling, pinch and seal. Pinch sides to seal.
Bake on 400 degrees for 20 minutes.
-1 pkg (10 oz) pizza dough
-1 can cheese soup
-1 C cooked broccoli
-1 C cheese
-1 C cubed ham
DIRECTIONS
Unroll dough onto ungreased baking sheet. Mix soup, broccoli and ham together. Spread down center of dough. Top with cheese. Fold dough over filling, pinch and seal. Pinch sides to seal.
Bake on 400 degrees for 20 minutes.
Slow Cooker Chicken Teryaki
INGREDIENTS:
-4 chicken breasts
-3/4 C sugar
-3/4 C soy sauce
-4 Tbs apple cider vinegar
-3/4 tsp ground ginger
-3/4 tsp garlic
-3/4 tsp pepper
-1 bag favorite frozen stir fry veggies
-peanuts to taste
-4 1/2 tsp cornstarch
-4 1/2 tsp cold water
DIRECTIONS
Place chicken in slow cooker. In large bowl combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cook on low 4-5 hours.
Remove chicken to platter and keep warm. Place cooking juices in a pot; bring to a boil. combine cornstarch and water until smooth. Gradually stir into pot. Bring to a boil stirring for 2 minutes or until thickened. Stir fry veggies and toss with chopped chicken, add peanuts. Pour sauce over. Serve over white rice.
-4 chicken breasts
-3/4 C sugar
-3/4 C soy sauce
-4 Tbs apple cider vinegar
-3/4 tsp ground ginger
-3/4 tsp garlic
-3/4 tsp pepper
-1 bag favorite frozen stir fry veggies
-peanuts to taste
-4 1/2 tsp cornstarch
-4 1/2 tsp cold water
DIRECTIONS
Place chicken in slow cooker. In large bowl combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cook on low 4-5 hours.
Remove chicken to platter and keep warm. Place cooking juices in a pot; bring to a boil. combine cornstarch and water until smooth. Gradually stir into pot. Bring to a boil stirring for 2 minutes or until thickened. Stir fry veggies and toss with chopped chicken, add peanuts. Pour sauce over. Serve over white rice.
Sunday, November 13, 2011
Jell-O "Blood" Worms
INGREDIENTS:
- 100 flexible plastic straws (the straws with the bendable neck make the most realistic worms by adding ridges to the worm. Place bendable necks of straws at the bottom of the container).
- an empty, cleaned 1-quart milk or orange juice carton to hold straws. (The straws will fill up to the height of the container, the taller the better.)
- 1 6oz package of raspberry or grape flavored gelatin
- 3 envelopes unflavored gelatin
-3 cups boiling water
-3/4 cup whipping cream
- 12 to 15 drops of green food coloring
- waxed paper
DIRECTIONS:
Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes. Meanwhile, gently pull straws to extend to full lenth; place in tall container. Wrap together with a loose rubber band to hold straws together. Blend in cream and food coloring with the lukewarm gelatin mixture. Carefully pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days. Pull straws from container or, if you're using a carton , simply tear the carton away from the filled straws. Pull straws apart. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers. Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour uor up to 2 days. Worms will hold at toom temperature for about 2 hours.
- 100 flexible plastic straws (the straws with the bendable neck make the most realistic worms by adding ridges to the worm. Place bendable necks of straws at the bottom of the container).
- an empty, cleaned 1-quart milk or orange juice carton to hold straws. (The straws will fill up to the height of the container, the taller the better.)
- 1 6oz package of raspberry or grape flavored gelatin
- 3 envelopes unflavored gelatin
-3 cups boiling water
-3/4 cup whipping cream
- 12 to 15 drops of green food coloring
- waxed paper
DIRECTIONS:
Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes. Meanwhile, gently pull straws to extend to full lenth; place in tall container. Wrap together with a loose rubber band to hold straws together. Blend in cream and food coloring with the lukewarm gelatin mixture. Carefully pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days. Pull straws from container or, if you're using a carton , simply tear the carton away from the filled straws. Pull straws apart. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers. Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour uor up to 2 days. Worms will hold at toom temperature for about 2 hours.
Tuesday, November 10, 2009
Chicken Pot Pie
INGREDIENTS:
2 chicken breasts, cooked and chopped
3 C of mixed favorite veggies (carrots, pees, corn, potatoes, celery, etc.)
1/3 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 C chicken broth
2/3 C milk
2 (9 in) unbaked pie crusts
DIRECTIONS:
Preheat oven to 450. In a saucepan, combine raw vegetables, add water and boil until tender. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
2 chicken breasts, cooked and chopped
3 C of mixed favorite veggies (carrots, pees, corn, potatoes, celery, etc.)
1/3 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 C chicken broth
2/3 C milk
2 (9 in) unbaked pie crusts
DIRECTIONS:
Preheat oven to 450. In a saucepan, combine raw vegetables, add water and boil until tender. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Pumpkin Chocolate Chip Cookies
INGREDIENTS:
15 oz can pure pumpkin
1 spice cake mix
1 egg
1 package chocolate chips
DIRECTIONS:
Combine above and place on greased baking sheet. Bake at 350 for 20-25 minutes.
15 oz can pure pumpkin
1 spice cake mix
1 egg
1 package chocolate chips
DIRECTIONS:
Combine above and place on greased baking sheet. Bake at 350 for 20-25 minutes.
Sour Cream Potatoes AKA Funeral Potatoes
INGREDIENTS:
20 oz package frozen hashbrowns
1/2 C chopped onion
1 can cream of chicken
1/2 C butter
1 pint sour cream
1 C cheese, shredded
DIRECTIONS:
Saute onion in butter. Combine all ingredients in a large baking dish. Cook on 350 for 30-45 minutes.
20 oz package frozen hashbrowns
1/2 C chopped onion
1 can cream of chicken
1/2 C butter
1 pint sour cream
1 C cheese, shredded
DIRECTIONS:
Saute onion in butter. Combine all ingredients in a large baking dish. Cook on 350 for 30-45 minutes.
Slow-Cooked Stroganoff
INGREDIENTS:
1 lbs cubed stew meat
1 can cream of mushroom soup
1/2 C chopped onion
1 Tbs Worcestershire Sauce
1/4 C water
4 oz cream cheese, softened
pre-cooked noodles or rice
DIRECTIONS:
In a cold slow-cooker, combine meat, soup, chopped onion, Worcestershire Sauce, and water. Cook on low for 4 hours. Stir in cream cheese just before serving. Serve over hot noodles or rice.
1 lbs cubed stew meat
1 can cream of mushroom soup
1/2 C chopped onion
1 Tbs Worcestershire Sauce
1/4 C water
4 oz cream cheese, softened
pre-cooked noodles or rice
DIRECTIONS:
In a cold slow-cooker, combine meat, soup, chopped onion, Worcestershire Sauce, and water. Cook on low for 4 hours. Stir in cream cheese just before serving. Serve over hot noodles or rice.
Spanish Rolls
INGREDIENTS:
1 lbs hamburger
1 1/2 C cheese, shredded
1 can olives, sliced
1 medium onion, chopped
1 can enchilada sauce
2 pkg (or 16) ciabata rolls, sliced lengthwise
1 small green pepper, chopped
16 squares tinfoil
large baking pan
1 lbs hamburger
1 1/2 C cheese, shredded
1 can olives, sliced
1 medium onion, chopped
1 can enchilada sauce
2 pkg (or 16) ciabata rolls, sliced lengthwise
1 small green pepper, chopped
16 squares tinfoil
large baking pan
DIRECTIONS:
Brown hamburger, add in onion & green pepper. Add in cheese, olives, and enchilada sauce; mix well. Place mixture evenly into ciabata rolls and wrap individually in tinfoil squares. Place on large baking pan. Bake at 400 for 40 minutes, serve and enjoy!
Friday, June 5, 2009
Baked Chicken Chimichangas
Filling
2 1/2 c cooked chicken, cubed
1 c salsa
1 medim onion, chopped
3/4 tsp cumin
1/2 tsp oregano
6 flour tortillas
3/4 c cheese
Cream Sauce
1 c chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 c flour
1 c half&half cream (or 1 c vitamin D milk)
1 can green chiles
Directions:
Simmer chicken, salsa, onion, cumin & oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down center of each tortilla; top with 2Tbs cheese. Fold sides and ends and roll up. Place seam side down in baking dish. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Stir in chiles. Spoon over chimichangas and serve.
2 1/2 c cooked chicken, cubed
1 c salsa
1 medim onion, chopped
3/4 tsp cumin
1/2 tsp oregano
6 flour tortillas
3/4 c cheese
Cream Sauce
1 c chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 c flour
1 c half&half cream (or 1 c vitamin D milk)
1 can green chiles
Directions:
Simmer chicken, salsa, onion, cumin & oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down center of each tortilla; top with 2Tbs cheese. Fold sides and ends and roll up. Place seam side down in baking dish. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Stir in chiles. Spoon over chimichangas and serve.
Sunday, April 5, 2009
Homemade Pancake Mix
INGREDIENTS:
6 cups all-purpose flour
2/3 cup sugar
2 Tbs baking powder
1 Tbs baking soda
(Combine top 4. Store in an airtight container for up to 6 months)
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup milk
1 cup pancake mix
DIRECTIONS:
Combine egg, milk, and pancake mix. Pour desired amount onto hot griddle; flip when bubbles form on top of pancakes.
6 cups all-purpose flour
2/3 cup sugar
2 Tbs baking powder
1 Tbs baking soda
(Combine top 4. Store in an airtight container for up to 6 months)
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup milk
1 cup pancake mix
DIRECTIONS:
Combine egg, milk, and pancake mix. Pour desired amount onto hot griddle; flip when bubbles form on top of pancakes.
Friday, March 6, 2009
Chili
Ingredients:
2 lbs lean ground beef
1 (46 oz) can tomato juice
1 (29 oz) can tomato sauce
2 (15 oz) cans kidney beans, drained & rinsed
2 (15 oz) cans pinto beans, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 tsp ground cayenne pepper
1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp ground cumin
1/4 cup chili powder
Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, black beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
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