2 Chicken breast cooked and shredded
1 can chicken broth
1 can corn
1 can stewed tomatoes
1 can black beans
1 cup sour cream
Combined all ingredients in soup pot. Season with seasoned salt, onion powder, garlic powder, and chili powder to taste. Heat through until desired temp is reached. Top with cheese and tortilla strips. (I cut up two tortillas in thin strips and put on a baking sheet. Broil in oven until crispy.)
Friday, December 2, 2011
Tuesday, November 22, 2011
Ramen Noodle Stir-Fry -Emily
We did a Relief Society Luncheon with 100 different ways to use Top Ramen. This was my recipe. If there are other good ones I will post them later!
2 packages chicken Ramen Noodles
1 package Stir-Fry Vegetables (I use a Mediterranean blend)
1 can chicken or 1 chicken breast diced and sautéd
Chow Mein noodles or uncooked Ramen noodles crumbled
Cook noodles (don’t add seasoning). Drain off water. In a sauté pan, cook vegetables and add in chicken. When vegetables are cooked through add noodles to pan. Season with the seasoning packets and stir. Top with crunchy Chow Mein noodles and serve.
2 packages chicken Ramen Noodles
1 package Stir-Fry Vegetables (I use a Mediterranean blend)
1 can chicken or 1 chicken breast diced and sautéd
Chow Mein noodles or uncooked Ramen noodles crumbled
Cook noodles (don’t add seasoning). Drain off water. In a sauté pan, cook vegetables and add in chicken. When vegetables are cooked through add noodles to pan. Season with the seasoning packets and stir. Top with crunchy Chow Mein noodles and serve.
Tuesday, November 8, 2011
Pumpkin Chocolate Chip Bread- Stef
I never get through the fall without making this bread at least twice. It is just so festive LOVE IT!
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 15 oz can pumpkin
1 bag chocolate chips
Preheat oven to 350. Mix sugar and oil. Add eggs. Set mixture aside. In a large bowl mix dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) Alternately add flour mixture and water to sugar mixture. add pumpkin then chocolate chips. This makes 3 loafs of bread! Bake at 350 for 55-65 minutes.
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 15 oz can pumpkin
1 bag chocolate chips
Preheat oven to 350. Mix sugar and oil. Add eggs. Set mixture aside. In a large bowl mix dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) Alternately add flour mixture and water to sugar mixture. add pumpkin then chocolate chips. This makes 3 loafs of bread! Bake at 350 for 55-65 minutes.
Baked Potato Soup- Stef
This is for you Jessica!! PS I miss your FACE!
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk
1 14oz can chicken broth
4 medium baking potatoes baked*
2 C grated cheddar cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
1 package bacon cooked and crumbled, divided
Melt butter in pot over medium heat. Add garlic and saute for 30-60 seconds Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato into pot. Mash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Use remaining sour cream, onions, cheese, and bacon on top. I like to have this soup in a bread bowl, and it makes awesome leftovers. Its even better the second time around!
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk
1 14oz can chicken broth
4 medium baking potatoes baked*
2 C grated cheddar cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
1 package bacon cooked and crumbled, divided
Melt butter in pot over medium heat. Add garlic and saute for 30-60 seconds Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato into pot. Mash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Use remaining sour cream, onions, cheese, and bacon on top. I like to have this soup in a bread bowl, and it makes awesome leftovers. Its even better the second time around!
Thursday, October 20, 2011
Chicken in a Pot-Amy
I LOVE this recipe! It is so simple and flavorful, especially if you opt to use the chicken broth. It takes no time to make and is really easy to adjust for 2 people. Easy to make into a Chicken Noodle Soup without the "noodle" part.
3 pound chicken, whole or cut up (I like to use chicken breasts)
2 celery stalks with leaves, cut into one inch pieces
2 carrots, sliced
2 onions, sliced
1/2 tsp pepper
1/2 tsp basil
2 tsp salt
1/2 cup water or chicken broth
1) Put vegetables in the bottom of a crock pot. Add chicken and sprinkle with remaining ingredients.
2) Cover and cook until done. Low for 7-10 hours. High for 2.5 to 3.5 hours using an extra 1 cup water.
3) Remove chicken and vvegetables from juice and serve!
3 pound chicken, whole or cut up (I like to use chicken breasts)
2 celery stalks with leaves, cut into one inch pieces
2 carrots, sliced
2 onions, sliced
1/2 tsp pepper
1/2 tsp basil
2 tsp salt
1/2 cup water or chicken broth
1) Put vegetables in the bottom of a crock pot. Add chicken and sprinkle with remaining ingredients.
2) Cover and cook until done. Low for 7-10 hours. High for 2.5 to 3.5 hours using an extra 1 cup water.
3) Remove chicken and vvegetables from juice and serve!
Wednesday, October 19, 2011
Chicken and Apple Curry-Amy
So, this recipe sounds absolutely gross, but it is so good. It's great to use up old apples and awesome if you have people in your house who don't like onions. While this uses lots of onions, you really can't taste them. Obviously, you can cut this recipe by half or even in four.
3 TBS butter
2 small onion, chopped
2 apples peeled, cored and finely chopped
3 TBS all-purpose flour
1 TBS curry powder
8 skinless, boneless chicken breast halves
1 cup hot chicken broth
1 cup milk
Salt and pepper, to taste
1) Preheat oven to 350 degrees F (175 degrees C).
2) Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3) Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
3 TBS butter
2 small onion, chopped
2 apples peeled, cored and finely chopped
3 TBS all-purpose flour
1 TBS curry powder
8 skinless, boneless chicken breast halves
1 cup hot chicken broth
1 cup milk
Salt and pepper, to taste
1) Preheat oven to 350 degrees F (175 degrees C).
2) Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3) Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Sweet and Sour Drumettes-Amy
These are so yummy and so easy!
8 chicken drumettes (I used 4 chicken breasts, cut up)
2 eggs, beaten
1/4 cup all-purpose flour for coating
Sauce:
3 TBS soy sauce
3 TBS water
1 cup white sugar
1/2 cup vinegar
1) Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
2) To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
3) Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear. (I love that you can let this cook as long as you want. It never dries out because there is so much sauce. I had to cook it longer with the chicken breasts.)
8 chicken drumettes (I used 4 chicken breasts, cut up)
2 eggs, beaten
1/4 cup all-purpose flour for coating
Sauce:
3 TBS soy sauce
3 TBS water
1 cup white sugar
1/2 cup vinegar
1) Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
2) To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
3) Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear. (I love that you can let this cook as long as you want. It never dries out because there is so much sauce. I had to cook it longer with the chicken breasts.)
Thursday, September 8, 2011
The Easiest Baked Potatoes You Will EVER Make. Stef.
Desired number of potatoes
Olive oil
Salt and Pepper
Wash potatoes. Cover in olive oil. DO NOT poke holes in them or wrap in foil. Season with salt and pepper. Place directly on oven rack. Bake at 350 for 3 hours. (It is perfect for Sundays...they are done when you get home:)
NOTE: If you do make these on a Sunday, there is NO B.S.ing allowed after church! They will burn and be gross. So stick to the 3 hour baking time.
Olive oil
Salt and Pepper
Wash potatoes. Cover in olive oil. DO NOT poke holes in them or wrap in foil. Season with salt and pepper. Place directly on oven rack. Bake at 350 for 3 hours. (It is perfect for Sundays...they are done when you get home:)
NOTE: If you do make these on a Sunday, there is NO B.S.ing allowed after church! They will burn and be gross. So stick to the 3 hour baking time.
Wednesday, September 7, 2011
Chili and Rice-Amy
3/4 lb. ground beef
1 medium onion, chopped
1 TBS chili powder
1 can tomato soup
1/4 cup water
1 tsp vinegar
1 can rinsed kidney beans
4 cup cooked white rice
1. Cook beef, onion, and chili powder until beef is well browned; drain fat.
2. Stir in all but rice and boil. Turn heat to low and cook 10 minutes longer. Serve over rice.
1 medium onion, chopped
1 TBS chili powder
1 can tomato soup
1/4 cup water
1 tsp vinegar
1 can rinsed kidney beans
4 cup cooked white rice
1. Cook beef, onion, and chili powder until beef is well browned; drain fat.
2. Stir in all but rice and boil. Turn heat to low and cook 10 minutes longer. Serve over rice.
Pizza Pinwheels-Amy
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Perfect Bacon-Amy
1 pound bacon
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
Chunky Bacon and Potato Soup-Amy
3 slices bacon, cut into 1/2 inch pieces
1 small leek, white part only, diced (I use onion. I'm not fancy enough to use leeks. Haha. I figure 1/4 cup chopped onion is close to one leek. You can use as much or little as you want, though.)
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes (I just use my own fresh, diced potatoes.)
2 (14 ounce) cans chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 teaspoon parsley flakes
1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
1 small leek, white part only, diced (I use onion. I'm not fancy enough to use leeks. Haha. I figure 1/4 cup chopped onion is close to one leek. You can use as much or little as you want, though.)
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes (I just use my own fresh, diced potatoes.)
2 (14 ounce) cans chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 teaspoon parsley flakes
1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
Bacon 'N' Egg Biscuits-Amy
2 cups buttermilk biscuit mix
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked
CAN USE REFRIGERATOR BISCUITS. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked
CAN USE REFRIGERATOR BISCUITS. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Tomato Bacon Grilled Cheese-Amy
8 slices bacon
1/4 cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
1/4 cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
Monkey Bread-Amy
24 frozen dinner rolls
3.75 oz butterscotch pudding (not instant)
1/2 cup margarine
3/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup nuts
Arrange 24 rolls in a well-greased bundt or angel food pan. Sprinkle dry pudding mix over rolls, cook margarine, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles-add nuts. Pour over frozen rolls.
Cover tightly with foil and let sit over night (not in a hot place!) Next morning bake (with foil) at 350 degrees for 30 minutes. Invert onto serving dish.
3.75 oz butterscotch pudding (not instant)
1/2 cup margarine
3/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup nuts
Arrange 24 rolls in a well-greased bundt or angel food pan. Sprinkle dry pudding mix over rolls, cook margarine, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles-add nuts. Pour over frozen rolls.
Cover tightly with foil and let sit over night (not in a hot place!) Next morning bake (with foil) at 350 degrees for 30 minutes. Invert onto serving dish.
Hamburger and Vegetable Casserole-Amy
2 cans (10.75 oz) vegetable beef soup-don't add water (or use progresso and drain some liquid)
4 1/2 cup potato flakes (and ingredients to make mashed potatoes)
1 1/2 lbs ground beef (browned)
1/2 cup grated cheddar cheese
Spread soup in 9X13 pan. Add ground beef, salt and pepper (to taste) and stir. Prepare mashed potatoes and spread on top. Sprinkle cheese. Bake at 325 degrees for 20 minutes.
4 1/2 cup potato flakes (and ingredients to make mashed potatoes)
1 1/2 lbs ground beef (browned)
1/2 cup grated cheddar cheese
Spread soup in 9X13 pan. Add ground beef, salt and pepper (to taste) and stir. Prepare mashed potatoes and spread on top. Sprinkle cheese. Bake at 325 degrees for 20 minutes.
Tuesday, September 6, 2011
Chippy Chocolate Cookies
These cookies are super fast and easy. AND they stay soft FOREVER!
2 packages chocolate cake mix
5 eggs
2/3 cup vegetable oil
1 package chips (my favorite is peanutbutter chips but you can use any kind)
Mix all ingredients. Drop by rounded spoonfuls onto greased cookie sheet. Bake at 350 for 10-13 minutes. Makes about 6 dozen.
2 packages chocolate cake mix
5 eggs
2/3 cup vegetable oil
1 package chips (my favorite is peanutbutter chips but you can use any kind)
Mix all ingredients. Drop by rounded spoonfuls onto greased cookie sheet. Bake at 350 for 10-13 minutes. Makes about 6 dozen.
Wednesday, August 31, 2011
Cheesey Potato Casserole-Emily
1 pound browned seasoned hamburger
1 batch mashed potatoes
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheese
Brown meat in sauce pan. Season with seasoned salt, galic, and onion powder. When browned add mushroom soup and sour cream to pan and stir until combined. Take a cake pan and spread your hamburger mixture on bottom of pan. Then spread cooked mashed potatoes on top of that. Sprinkle cheese on top and bake on 400 until chesse is nice and bubbley. (It is way fast if you use a glass pan and just cook it in the microwave for a few minutes to melt your cheese.)
1 batch mashed potatoes
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheese
Brown meat in sauce pan. Season with seasoned salt, galic, and onion powder. When browned add mushroom soup and sour cream to pan and stir until combined. Take a cake pan and spread your hamburger mixture on bottom of pan. Then spread cooked mashed potatoes on top of that. Sprinkle cheese on top and bake on 400 until chesse is nice and bubbley. (It is way fast if you use a glass pan and just cook it in the microwave for a few minutes to melt your cheese.)
Mexican Chicken Burritos-Emily
2 cups diced grilled chicken
1 can corn (drained)
1-10 oz can Rotel (diced tomatoes with green chilies)
1 can black beans (drained)
1-8 oz can tomato sauce
1/2 cup salsa (Pace HOT is what I use)
2-3 cups cooked rice
Cook rice. While rice is cooking, cook chicken through. Add all other ingredients (except rice) to pan. Season with cumin, garlic, seasoned salt, and onion powder. Cover pan and simmer on 4-5 heat until rice is done. When rice is done add rice to pan and stir until well blended. Serve on tortillas with shredded cheese and sour cream! If you have left overs eat as a dip with tortilla chips for lunch the next day or you can freeze it and use for another meal.
1 can corn (drained)
1-10 oz can Rotel (diced tomatoes with green chilies)
1 can black beans (drained)
1-8 oz can tomato sauce
1/2 cup salsa (Pace HOT is what I use)
2-3 cups cooked rice
Cook rice. While rice is cooking, cook chicken through. Add all other ingredients (except rice) to pan. Season with cumin, garlic, seasoned salt, and onion powder. Cover pan and simmer on 4-5 heat until rice is done. When rice is done add rice to pan and stir until well blended. Serve on tortillas with shredded cheese and sour cream! If you have left overs eat as a dip with tortilla chips for lunch the next day or you can freeze it and use for another meal.
Saturday, August 20, 2011
Zucchini Bread-Emily
3 cups Flour1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup sugar
3 tsp vanilla
2 cups zucchini
Sift flour, salt, soda, powder, and cinnamon. In separate bowl with (hand beaters or kitchen aid) beat eggs, oil, vanilla, sugar. Add dry ingredients. Stir in zucchini. Pour into greased bread pans, leaving about an inch space from the top of pan. Bake 40-60 min at 325. Cool for 20 minutes before eating. Makes 2 loaves
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup sugar
3 tsp vanilla
2 cups zucchini
Sift flour, salt, soda, powder, and cinnamon. In separate bowl with (hand beaters or kitchen aid) beat eggs, oil, vanilla, sugar. Add dry ingredients. Stir in zucchini. Pour into greased bread pans, leaving about an inch space from the top of pan. Bake 40-60 min at 325. Cool for 20 minutes before eating. Makes 2 loaves
Monday, July 25, 2011
Spinach Chicken Alfredo Pockets
2-3 cups cooked chicken-shredded
1 (16oz) jar Alfredo sauce
1 (10 oz) bag fresh spinach
1 tsp. salt
1 (8 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mushrooms (optional)
1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
3 (13.8 oz) cans refrigerated pizza dough
Preheat oven to 375 Line a baking sheet with parchment paper and set aside.
1 (16oz) jar Alfredo sauce
1 (10 oz) bag fresh spinach
1 tsp. salt
1 (8 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mushrooms (optional)
1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
3 (13.8 oz) cans refrigerated pizza dough
Preheat oven to 375 Line a baking sheet with parchment paper and set aside.
Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together in a large bowl.
Roll out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leaving a 1 inch border. Fold the other half of dough over and press edges together until sealed.
After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until golden brown on top. Cool 10 minutes before serving.
Slow Cooked Pork Ribs -Emily
1 package thawed pork ribs
1 can cream of mushroom soup
1 package dry Italian dressing mix
1 package brown gravy mix
Put ribs in crock pot and season meat with garlic, onion, pepper and seasoned salt. Pour soup and mixes on top of ribs. Cook on high for 3 hours (great for Sunday). Serve excess gravy over rice or potatoes.
1 can cream of mushroom soup
1 package dry Italian dressing mix
1 package brown gravy mix
Put ribs in crock pot and season meat with garlic, onion, pepper and seasoned salt. Pour soup and mixes on top of ribs. Cook on high for 3 hours (great for Sunday). Serve excess gravy over rice or potatoes.
Sunday, July 24, 2011
Roasted Ranch Potatoes and Carrots
1 small bag petite potatoes (yellow work best)
1 small bag baby carrots
1-2 dry ranch packet
Olive Oil
Preheat oven to 400. Cut up potatoes into bite size pieces. Place in large ziplock bag add a small amount of olive oil to bag. (a little goes a long way. Be super conservative with it or your potatoes will come out oily.) Shake. Add ranch packet. Shake. Poor onto cookie sheet. You can do the same with the carrots or if you don't want them to have the ranch seasoning on them just put them on the same cookie sheet, sprinkle with olive oil, and salt and pepper to taste. Cook for 25-30 minutes or until soft. I serve this with kielbasa and croissants.
1 small bag baby carrots
1-2 dry ranch packet
Olive Oil
Preheat oven to 400. Cut up potatoes into bite size pieces. Place in large ziplock bag add a small amount of olive oil to bag. (a little goes a long way. Be super conservative with it or your potatoes will come out oily.) Shake. Add ranch packet. Shake. Poor onto cookie sheet. You can do the same with the carrots or if you don't want them to have the ranch seasoning on them just put them on the same cookie sheet, sprinkle with olive oil, and salt and pepper to taste. Cook for 25-30 minutes or until soft. I serve this with kielbasa and croissants.
Friday, July 22, 2011
Parmesan Chicken-Amy
This is a very yummy recipe. It's similar to the Italian Style Pork Chops but you have to try both. YUM! This recipe originally called to fry the chicken, but I think it's much easier to bake.
2 boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
2 TBS grated parmesan cheese
1/4 tsp dried basil
1 egg
1 1/2 tsp butter or margarine
1 1/2 tsp vegetable oil
1) Flatten chicken to 1/4 inch thickness.
2) In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
3) Bake at 375 degrees for about 20-30 minutes. Juices should run clear and coating should be lightly browned.
2 boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
2 TBS grated parmesan cheese
1/4 tsp dried basil
1 egg
1 1/2 tsp butter or margarine
1 1/2 tsp vegetable oil
1) Flatten chicken to 1/4 inch thickness.
2) In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
3) Bake at 375 degrees for about 20-30 minutes. Juices should run clear and coating should be lightly browned.
Over Night Shredded Beef -Emily
1 Beef roast(doesn't matter what type)
2 can beef broth
1 package au jus
1 package onion soup mix
Garlic powder
Seasoned salt
Pepper
I use this for a quick meal that feeds a lot. Place roast (can be frozen) in crock pot. Pour broth over roast. Add in au jus and soup mix. Season with garlic, seasoned salt, and pepper liberally 5 to 8 shakes of each. Turn crock pot on low and cook for about 8-10 hours. The roast should be falling apart at this point. Take two forks and pull meat apart by shredding it. Serve on rolls or buns for a sandwich. I serve this with my pasta salad and potato chips for an easy meal.
2 can beef broth
1 package au jus
1 package onion soup mix
Garlic powder
Seasoned salt
Pepper
I use this for a quick meal that feeds a lot. Place roast (can be frozen) in crock pot. Pour broth over roast. Add in au jus and soup mix. Season with garlic, seasoned salt, and pepper liberally 5 to 8 shakes of each. Turn crock pot on low and cook for about 8-10 hours. The roast should be falling apart at this point. Take two forks and pull meat apart by shredding it. Serve on rolls or buns for a sandwich. I serve this with my pasta salad and potato chips for an easy meal.
Italian Style Pork Chops-Amy
This recipe is a little bit messy but SOOOO good! I find it easier to get the cracker coating to stick if you kind of scoop the pork chop up, pressing it and some coating along the side of the bowl. I don't know if that made any sense, but you can press some coating onto the chop as well.
1 cup crushed saltine crackers
2/3 cup grated parmesan cheese
1 tsp italian-style seasoning
1/8 tsp garlic powder
1/3 cup butter, melted
2 pork chops
1) Preheat oven to 425 degrees.
2) In a medium bowl, combine crushed saltine crackers, parmesan cheese, italian-style seasoning and garlic powder. Mix together well.
3) Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides throughly. Place chops in a baking dish.
4) Bake for 30-40 minutes. Coating should be browned.
1 cup crushed saltine crackers
2/3 cup grated parmesan cheese
1 tsp italian-style seasoning
1/8 tsp garlic powder
1/3 cup butter, melted
2 pork chops
1) Preheat oven to 425 degrees.
2) In a medium bowl, combine crushed saltine crackers, parmesan cheese, italian-style seasoning and garlic powder. Mix together well.
3) Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides throughly. Place chops in a baking dish.
4) Bake for 30-40 minutes. Coating should be browned.
Easy Pasta Salad -Emily
1 package spiral noodles (I use the multi-colored ones)
1 small package pepperoni
1 bottle Italin dressing
Cheddar cheese (shredded or cubed)
Parmesan cheese
Raw Veggies of your liking (olives, carrots, cucumber, cauliflower, and broccoli)
This is really easy! Cook pasta as directed. Cut up pepperoni and veggies to bite size. Add to pasta. Add in as much or as little cheddar cheese as you would like. Stir in dressing and Parmesan to taste. Chill before serving. Right before you serve it stir in just a little more dressing. (It seems to soak up while it is chilling and becomes a little dry.)
1 small package pepperoni
1 bottle Italin dressing
Cheddar cheese (shredded or cubed)
Parmesan cheese
Raw Veggies of your liking (olives, carrots, cucumber, cauliflower, and broccoli)
This is really easy! Cook pasta as directed. Cut up pepperoni and veggies to bite size. Add to pasta. Add in as much or as little cheddar cheese as you would like. Stir in dressing and Parmesan to taste. Chill before serving. Right before you serve it stir in just a little more dressing. (It seems to soak up while it is chilling and becomes a little dry.)
Bacon Quiche-Amy
This is a very basic quiche, but that's the way I like it!
3 eggs
1 1/2 cups milk
1/4 cup butter or margarine, melted
1/2 cup biscuit/baking mix
Dash of pepper
8 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese
1) In a blender, combine eggs, milk, and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9 inch pie plate. Top with bacon and cheese.
2) Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean. Let stand for 10 minutes before cutting. Enjoy!
3 eggs
1 1/2 cups milk
1/4 cup butter or margarine, melted
1/2 cup biscuit/baking mix
Dash of pepper
8 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese
1) In a blender, combine eggs, milk, and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9 inch pie plate. Top with bacon and cheese.
2) Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean. Let stand for 10 minutes before cutting. Enjoy!
Hamburger Stew-Amy
This soup is just a little bit spicy! Jordan and I like it that way, but I don't think most people would. For first time makers, I would add less taco seasoning than it calls for at first and add more later if you want it. Very good and very simple!
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (10.75 ounce) condensed tomato soup
3 3/4 cup water
1 cup chopped onion (can add less)
4 carrots, chopped (as many as looks good)
3 potatoes, peeled and cubed
1 stalk celery, chopped
1 (15 ounce) can pork n' beans
In a large pot, brown ground beef and drain off fat. Add remaining ingredients and simmer on low for about 30 minutes (or until veggies are tender), adding more water if needed. Serve!
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (10.75 ounce) condensed tomato soup
3 3/4 cup water
1 cup chopped onion (can add less)
4 carrots, chopped (as many as looks good)
3 potatoes, peeled and cubed
1 stalk celery, chopped
1 (15 ounce) can pork n' beans
In a large pot, brown ground beef and drain off fat. Add remaining ingredients and simmer on low for about 30 minutes (or until veggies are tender), adding more water if needed. Serve!
Goulash Supreme-Amy
1 1/2 cup macaroni (I use whatever pasta I have, doesn't matter)
1 pound ground beef
1/2 cup chopped onion
1 quart (~30 oz) stewed tomatoes
2 tsp paprika
1 TBS chili powder
1 clove garlic, minced
6 ounces tomato paste (optional)
1) In a medium pot, bring water to a boil and add pasta. Cook until done and drain water.
2) While pasta is cooking, brown ground beef and onion in a large saucepan. Drain fat. Add cooked pasta, tomatoes, paprika, chili powder, garlic and tomato paste. Heat until warm and serve!
1 pound ground beef
1/2 cup chopped onion
1 quart (~30 oz) stewed tomatoes
2 tsp paprika
1 TBS chili powder
1 clove garlic, minced
6 ounces tomato paste (optional)
1) In a medium pot, bring water to a boil and add pasta. Cook until done and drain water.
2) While pasta is cooking, brown ground beef and onion in a large saucepan. Drain fat. Add cooked pasta, tomatoes, paprika, chili powder, garlic and tomato paste. Heat until warm and serve!
Tuesday, July 19, 2011
Creamy Chicken Pasta- Emily
2 Large Chicken Breast
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 large handful of shredded cheddar cheese
milk
pasta of your choice (I usually use spaghetti or macaroni)
Cook pasta as directed on package (I buy my noodles in bulk so I don't have specific package size sorry. Just cook however much looks like enough for the number of people you are cooking for.) Dice chicken breasts into bite sized chunks. In sauce pot season chicken with garlic, onion, pepper, and seasoned salt to taste. Brown chicken. Add in soups and sour cream. Stir until creamy. Add in milk until you have the thickness you want. Lastly, add in cheese. Heat until cheese is melted. You can mix all of your sauce with your noodles or you can dish it up separately. (Mixing it all together makes it go further.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 large handful of shredded cheddar cheese
milk
pasta of your choice (I usually use spaghetti or macaroni)
Cook pasta as directed on package (I buy my noodles in bulk so I don't have specific package size sorry. Just cook however much looks like enough for the number of people you are cooking for.) Dice chicken breasts into bite sized chunks. In sauce pot season chicken with garlic, onion, pepper, and seasoned salt to taste. Brown chicken. Add in soups and sour cream. Stir until creamy. Add in milk until you have the thickness you want. Lastly, add in cheese. Heat until cheese is melted. You can mix all of your sauce with your noodles or you can dish it up separately. (Mixing it all together makes it go further.)
Taco Soup-Emily
Ok, this is really fast and easy. It is also Jesse's favorite so, we have it all the time in the fall and winter. Plus, you only use one pot so cleanup is just as fast and easy!!!
1 pound hamburger
1 can corn
1 can black beans
1 can chili beans (Not Chili)
2- 8 oz. cans tomato sauce
Seasonings: onion powder, garlic powder, seasoned salt, and cumin
1 package taco seasoning
shredded cheese
tortilla chips
In a soup pot season hamburger with onion powder, garlic powder, seasoned salt and cumin to taste and brown it. (Literally, you don't need to measure just add until it tastes good to you.) Once meat is browned, drain off excess fat if you want (I use a very lean burger so I don't drain mine). Next add all of your cans to you browned meat. Don't drain the liquid just throw it all in. Season soup by adding one package of taco seasoning. Stir and heat until desired temp. Place in serving bowls and top with shredded cheese and crumbled tortilla chips. I sometimes put a spoonful of sour cream and salsa in my bowl as well. Enjoy!!!
* You can also blend up the corn and beans to hid them from your children that won't eat them if they know they are in there, or if you have picky husbands that don't like the texture of the beans. It will taste the exact same just a little thicker.
1 pound hamburger
1 can corn
1 can black beans
1 can chili beans (Not Chili)
2- 8 oz. cans tomato sauce
Seasonings: onion powder, garlic powder, seasoned salt, and cumin
1 package taco seasoning
shredded cheese
tortilla chips
In a soup pot season hamburger with onion powder, garlic powder, seasoned salt and cumin to taste and brown it. (Literally, you don't need to measure just add until it tastes good to you.) Once meat is browned, drain off excess fat if you want (I use a very lean burger so I don't drain mine). Next add all of your cans to you browned meat. Don't drain the liquid just throw it all in. Season soup by adding one package of taco seasoning. Stir and heat until desired temp. Place in serving bowls and top with shredded cheese and crumbled tortilla chips. I sometimes put a spoonful of sour cream and salsa in my bowl as well. Enjoy!!!
* You can also blend up the corn and beans to hid them from your children that won't eat them if they know they are in there, or if you have picky husbands that don't like the texture of the beans. It will taste the exact same just a little thicker.
Monday, July 18, 2011
Pizza
This pizza recipe is yummy. You can make the dough from scratch or buy a mix for it. Either way is fine. Also, we like our crust thin, so we half the dough and make two pizza's or make 1 pizza and 1 dessert pizza with cinnamon and sugar. Just a thought.
Crust
1 cup warm water
1 1/2 tsp active dry yeast
2 tsp sugar
3 cups flour
1/2 tsp salt
3 tbsp vegetable oil
Combine water, yeast, and sugar in mixer. let sit 5 minutes. Add salt, vegetable oil and start mixer. Add flour. It should be a non sticky dough. Knead on floured surface for 3-4 minutes. Spray your mixing bowl with pam put dough back in and cover and let rise for 30 mins. Punch dough down after 30 min rise and shape into ball, roll out and stretch into crust. Place on greased pizza sheet.
Sauce:
1- 8 oz can tomato sauce
1 tbps brown sugar
1/2 tsp garlic powder
1 tsp italian seasoning
2 tsp onion powder
2 tsp parsely,
pepper
Put sauce on crust, cover with mozzerella and parmesan cheese (or whatever cheeses suit your fancy) and top with your favorite toppings. Bake at 450 for 15-18 minutes. I start it 1 hour before we are ready to sit down at the table.
Crust
1 cup warm water
1 1/2 tsp active dry yeast
2 tsp sugar
3 cups flour
1/2 tsp salt
3 tbsp vegetable oil
Combine water, yeast, and sugar in mixer. let sit 5 minutes. Add salt, vegetable oil and start mixer. Add flour. It should be a non sticky dough. Knead on floured surface for 3-4 minutes. Spray your mixing bowl with pam put dough back in and cover and let rise for 30 mins. Punch dough down after 30 min rise and shape into ball, roll out and stretch into crust. Place on greased pizza sheet.
Sauce:
1- 8 oz can tomato sauce
1 tbps brown sugar
1/2 tsp garlic powder
1 tsp italian seasoning
2 tsp onion powder
2 tsp parsely,
pepper
Put sauce on crust, cover with mozzerella and parmesan cheese (or whatever cheeses suit your fancy) and top with your favorite toppings. Bake at 450 for 15-18 minutes. I start it 1 hour before we are ready to sit down at the table.
Homemade Oreo Cookies
Cookie
1 box devil's food cake mix
2 eggs
3/4 cup shortening
Filling
8 oz. cream cheese, softened
4 tablespoons butter, softened
4 cups powdered sugar
Preheat oven to 350 degrees. With a hand mixer, combine cake mix, eggs, and shortening. Using a small ice cream scoop, scoop out cookies onto baking sheet. Bake 10 minutes. Cookies should be soft. Remove from oven and transfer cookies to cooling rack.
With a hand mixer, combine cream cheese, butter, and sugar. frost the bottom of a cookie and then top with another cookie to make a sandwich. Continue with remaining cookies. makes about 25-30 cookie sandwiches.
1 box devil's food cake mix
2 eggs
3/4 cup shortening
Filling
8 oz. cream cheese, softened
4 tablespoons butter, softened
4 cups powdered sugar
Preheat oven to 350 degrees. With a hand mixer, combine cake mix, eggs, and shortening. Using a small ice cream scoop, scoop out cookies onto baking sheet. Bake 10 minutes. Cookies should be soft. Remove from oven and transfer cookies to cooling rack.
With a hand mixer, combine cream cheese, butter, and sugar. frost the bottom of a cookie and then top with another cookie to make a sandwich. Continue with remaining cookies. makes about 25-30 cookie sandwiches.
Bacon Tortellini
This is TO DIE FOR but super bad for you, and it does not make good leftovers so its best if you eat it all in one sitting.
2 c. heavy cream
1 stick butter
1/4 to 1/2 c. fresh grated Parmesan cheese
Garlic powder, optional
1 Package Tortellini
8 strips cooked crumbled bacon
parsley.
Cook tortellini according to package directions. To make sauce, heat cream and butter over medium heat until butter is melted, stirring constantly. Add cheese, stirring until thickened slightly (low heat). Pour sauce over tortellini, add bacon, and parsley and serve.1 stick butter
1/4 to 1/2 c. fresh grated Parmesan cheese
Garlic powder, optional
1 Package Tortellini
8 strips cooked crumbled bacon
parsley.
Chicken Stuffing Casserole
1 box chicken flavored stuffing
1 cube butter
1 cup milk
2 cans crm of chicken soup
onion powder
1 cup frozen mixed veggies (or 1 can mixed veggies drained)
1 package chicken cooked and shredded
Place dry stove top in bowl, pour melted butter over mix, set aside. Mix remaining ingredients with chicken. In casserole pan cover bottom with 3/4 stuffing mix. Spoon on chicken mix, and cover with remaining stuffing. Cook at 350 for 30 minutes. (This filling freezes well. So you can double it and freeze the filling, that way you just thaw it and do the stuffing part.)
1 cube butter
1 cup milk
2 cans crm of chicken soup
onion powder
1 cup frozen mixed veggies (or 1 can mixed veggies drained)
1 package chicken cooked and shredded
Place dry stove top in bowl, pour melted butter over mix, set aside. Mix remaining ingredients with chicken. In casserole pan cover bottom with 3/4 stuffing mix. Spoon on chicken mix, and cover with remaining stuffing. Cook at 350 for 30 minutes. (This filling freezes well. So you can double it and freeze the filling, that way you just thaw it and do the stuffing part.)
Chicken Pot Pie
(This will make 2 pot pies and they freeze AWESOME! So eat 1 and freeze 1)
1 can crm of chicken soup
1 can crm of mushroom soup
1 small package frozen mixed veggies (or 2 cans mixed veggies drained)
4-5 chicken breasts cooked and shredded
2 packages pie shells (We like the pillsbury brand. The generic brand is REALLY sweet) you can find them by the cookie dough and biscuits at the store)
Seasoning. I throw onion powder, garlic powder, chicken bouion, pepper, parsley, and seasoned salt in there.
a little milk (if the mix is super thick)
In a large bowl mix all ingredients. Form shells along outer edges of pie pan, fill with mix and put second piece of shell on top. Cut holes in top to vent. Bake at 350 for 45 minutes or until golden brown.
1 can crm of chicken soup
1 can crm of mushroom soup
1 small package frozen mixed veggies (or 2 cans mixed veggies drained)
4-5 chicken breasts cooked and shredded
2 packages pie shells (We like the pillsbury brand. The generic brand is REALLY sweet) you can find them by the cookie dough and biscuits at the store)
Seasoning. I throw onion powder, garlic powder, chicken bouion, pepper, parsley, and seasoned salt in there.
a little milk (if the mix is super thick)
In a large bowl mix all ingredients. Form shells along outer edges of pie pan, fill with mix and put second piece of shell on top. Cut holes in top to vent. Bake at 350 for 45 minutes or until golden brown.
Easy Chicken Enchiladas
Chicken Enchiladas
4-5 chicken breasts cooked and shredded
1 package sour cream
1 can cream of chicken soup
3 small cans of diced green chilie's (we like mild not hot)
2 handfuls mozz cheese
1 handful cheddar cheese
Tortilla's
Mix all ingredients and roll in tortilla's bake at 350 for 30-45 min
(you will need to smear some mix on the bottom of your baking sheet so the bottom doesn't burn.)
4-5 chicken breasts cooked and shredded
1 package sour cream
1 can cream of chicken soup
3 small cans of diced green chilie's (we like mild not hot)
2 handfuls mozz cheese
1 handful cheddar cheese
Tortilla's
Mix all ingredients and roll in tortilla's bake at 350 for 30-45 min
(you will need to smear some mix on the bottom of your baking sheet so the bottom doesn't burn.)
Apple Crisp
Filling:
6 McIntosh apples, peeled and diced into 1/2-inch pieces
1 tbsp lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons granulated sugar
Topping:
1 c all-purpose flour
1/2 c old-fashioned rolled oats
1/3 c granulated sugar
1/3 c brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c unsalted butter, melted
Mix apples, lemon juice, cinnamon, nutmeg, and sugar in bowl. Poor in baking dish. Stir together the flour, oats, granulated sugar, brown sugar, cinnamon and salt until blended. Stir in melted butter until evenly moistened crumbs form. Spoon over filling.
Bake at 350 for 35-40 minutes or until bubbly.
1 c all-purpose flour
1/2 c old-fashioned rolled oats
1/3 c granulated sugar
1/3 c brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c unsalted butter, melted
Mix apples, lemon juice, cinnamon, nutmeg, and sugar in bowl. Poor in baking dish. Stir together the flour, oats, granulated sugar, brown sugar, cinnamon and salt until blended. Stir in melted butter until evenly moistened crumbs form. Spoon over filling.
Bake at 350 for 35-40 minutes or until bubbly.
Penne Pasta Bake
Ingredients:
1 can spaghetti sauce
1 can alfredo sauce
1 bag cheese (Mozzerella is best)
1 pound penne pasta
1 can chopped olives (optional)
chopped pepperoni (optional)
Cook pasta according to package directions. Mix sauces and cheese. stir in pasta. bake at 350 for 1/2 hour in a 9x13 pan. You can add any veggies. My family likes olives and pepperoni.
1 can spaghetti sauce
1 can alfredo sauce
1 bag cheese (Mozzerella is best)
1 pound penne pasta
1 can chopped olives (optional)
chopped pepperoni (optional)
Cook pasta according to package directions. Mix sauces and cheese. stir in pasta. bake at 350 for 1/2 hour in a 9x13 pan. You can add any veggies. My family likes olives and pepperoni.
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