Cook in crock pot 4 chicken breast 3 hrs, til tender then shred.
In large pot, saute 1 onion, 2 cloves garlic in 1 T EVOO
Once onion is tender, add cooked chicken and
1 can rotel
1 can black beans
2 stalks celery chopped
1 jar green taco sauce
3 Cups chicken broth
2 Tbsp cumin
salt and pepper to taste
Top with avocado, shredded cheese, salsa, and crushed tortilla cheese.
November 12, 2009
November 2, 2009
easy chicken caesar salad wraps
1 bag caesar salad mix
shredded chicken
tortillas (flavor of your choice. i like spinach!)
toss salad. add chicken. roll up in tortilla and serve.
shredded chicken
tortillas (flavor of your choice. i like spinach!)
toss salad. add chicken. roll up in tortilla and serve.
charo's beef and noodles
1 lb. of sirloin cut into strips
1 cube beef bouillon
1 package, reams frozen homemade noodles
1 jar of heinz brown gravy
frozen package peas and carrotts (optional)
these directions are kinda willy-nilly since i've not made this before. but because it's one of my hubby's favs, i had to at least record the gist of it. his grandma charlene (charo) told me you just kind of have to play with it until you get it right. isn't that the secret to all grandma's recipes?
in a dutch oven or large pot, bring water to a boil. add sirloin and bouillon cube. boil 1-2 hrs or until tender.
add noodles to pot with remaining water. (if there isn't enough water left, add just enough to boil the noodles). a little bit of water should be left when noodles are done.
add brown gravy gradually, stirring all the while. cook until consistency isn't too thick, isn't too, thin, but is just right!
add peas and carrots if desired.
eat, and enjoy one of grandma's best!
1 cube beef bouillon
1 package, reams frozen homemade noodles
1 jar of heinz brown gravy
frozen package peas and carrotts (optional)
these directions are kinda willy-nilly since i've not made this before. but because it's one of my hubby's favs, i had to at least record the gist of it. his grandma charlene (charo) told me you just kind of have to play with it until you get it right. isn't that the secret to all grandma's recipes?
in a dutch oven or large pot, bring water to a boil. add sirloin and bouillon cube. boil 1-2 hrs or until tender.
add noodles to pot with remaining water. (if there isn't enough water left, add just enough to boil the noodles). a little bit of water should be left when noodles are done.
add brown gravy gradually, stirring all the while. cook until consistency isn't too thick, isn't too, thin, but is just right!
add peas and carrots if desired.
eat, and enjoy one of grandma's best!
July 22, 2009
brigette's sweet butter
1 stick real butter
3 to 4 Tbsp honey
powdered sugar
combine butter and honey. add powdered sugar until it is light and fluffy or the consistency you want.
add ins: 1/2 tsp vanilla or a few dashes of cinnamon
goes great on cornbread. click here for a great recipe.
3 to 4 Tbsp honey
powdered sugar
combine butter and honey. add powdered sugar until it is light and fluffy or the consistency you want.
add ins: 1/2 tsp vanilla or a few dashes of cinnamon
goes great on cornbread. click here for a great recipe.
diane's homemade rolls...you can't eat just one
1 cup shortening
2/3 cup sugar
1 cup hot water
2 pkgs yeast in 1 cup lukewarm water
2 eggs, slightly beaten
2 tsp salt
6 cups flour
combine shortening, sugar and water and let stand until partially dissolved and cooled. add other ingredients and blend well. batter will be sticky. cover with towel or plastic wrap. let rise 1 hour or refrigerate overnight. when ready to use, knead and roll out. cut rolls with biscuit cutter or glass. place in greased pans and let rise 1 hour or until doubled in size. bake at 350 for 15 minutes.
makes 3 dozen rolls
2/3 cup sugar
1 cup hot water
2 pkgs yeast in 1 cup lukewarm water
2 eggs, slightly beaten
2 tsp salt
6 cups flour
combine shortening, sugar and water and let stand until partially dissolved and cooled. add other ingredients and blend well. batter will be sticky. cover with towel or plastic wrap. let rise 1 hour or refrigerate overnight. when ready to use, knead and roll out. cut rolls with biscuit cutter or glass. place in greased pans and let rise 1 hour or until doubled in size. bake at 350 for 15 minutes.
makes 3 dozen rolls
angie's breakfast casserole
6 whole slices of bread
1 lb. sausage
1 can cream of mushroom soup
1 can evaporated milk
6 eggs
1/2 lb. grated cheddar cheese
salt and pepper to taste
grease a 9x13 baking dish. line bottom with bread (torn to fit). cook sausage in a pan; drain. layer over bread.
in a bowl, combine soup, milk, eggs, cheese and salt and pepper. mix well and layer over sausage.
bake at 350 for 45 minutes or until eggs spring back when touched.
1 lb. sausage
1 can cream of mushroom soup
1 can evaporated milk
6 eggs
1/2 lb. grated cheddar cheese
salt and pepper to taste
grease a 9x13 baking dish. line bottom with bread (torn to fit). cook sausage in a pan; drain. layer over bread.
in a bowl, combine soup, milk, eggs, cheese and salt and pepper. mix well and layer over sausage.
bake at 350 for 45 minutes or until eggs spring back when touched.
pam's peach cobbler
2 cups fresh peaches (unpeeled). slice and coat with 1/4 cup sugar and let stand.
8 Tbsp butter
1 cup flour
1 cup sugar
1/4 tsp salt
2 tsp baking powder
1 cup milk
melt butter in 2 quart casserole dish. combine sugar, flour, baking powder, salt and milk. pour over butter. spoon peaches on top. bake at 325 for 1 hour (maybe a bit less).
8 Tbsp butter
1 cup flour
1 cup sugar
1/4 tsp salt
2 tsp baking powder
1 cup milk
melt butter in 2 quart casserole dish. combine sugar, flour, baking powder, salt and milk. pour over butter. spoon peaches on top. bake at 325 for 1 hour (maybe a bit less).
baked oatmeal
1/3 cup oil
1/2 cup sugar
1 large egg, beaten
2 cups dry quick oats
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
pour oil into the slow cooker to grease bottom and sides. add remaining ingredients and mix well. bake on low 2 1/2 - 3 hours.
makes 4-6 servings
1/2 cup sugar
1 large egg, beaten
2 cups dry quick oats
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
pour oil into the slow cooker to grease bottom and sides. add remaining ingredients and mix well. bake on low 2 1/2 - 3 hours.
makes 4-6 servings
lilli's apple butter
7 cups unsweetened applesauce
2 cups apple cider
1 1/2 cups honey
1 tsp cinnamon
1/2 tsp. ground cloves
1/2 tsp. all spice
combine all ingredients in slow cooker, mix well with whisk. cook on low 14-15 hours.
makes 2 pints.
2 cups apple cider
1 1/2 cups honey
1 tsp cinnamon
1/2 tsp. ground cloves
1/2 tsp. all spice
combine all ingredients in slow cooker, mix well with whisk. cook on low 14-15 hours.
makes 2 pints.
auntie lolo's pancakes
pancake mix:
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
sift all ingredients together. can be doubled or tripled.
to make pancakes:
1 cup mix
1 egg
1 cup milk
2 T cooking oil
mix together and spoon into hot skillet. makes six pancakes.
add ins: blueberries, pecans, cranberries
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
sift all ingredients together. can be doubled or tripled.
to make pancakes:
1 cup mix
1 egg
1 cup milk
2 T cooking oil
mix together and spoon into hot skillet. makes six pancakes.
add ins: blueberries, pecans, cranberries
July 17, 2009
julie's cucumber salsa
2 packages dry hidden valley ranch dressing
1/3 cup vinegar
2-3 cucumbers, chopped
1 can rotel, slightly drained
mix all ingredients in a bowl...use tortilla chips for dipping...ole!
1/3 cup vinegar
2-3 cucumbers, chopped
1 can rotel, slightly drained
mix all ingredients in a bowl...use tortilla chips for dipping...ole!
July 16, 2009
madd's winning tea punch
1/2 cup 100% instant tea
2 quarts water
1 6 oz. can frozen limeade
1 6 oz. can frozen lemonade
1 6 oz. can frozen pineapple juice concentrate
1 pint cranberry cocktail juice
In punch bowl, combine instant tea, water, concentrates, and cranberry juice. Just before serving, add ice. (Makes 25 servings 5 oz. each)
This recipe came from Mothers Against Drunk Driving (MADD). They have all kinds of fun, party-worthy, non-alcoholic beverage recipes. Click here to check them out.
kara's black bean salsa
1 can black beans, drained
1 can corn, drained
2 cans rotel with chilis, drained a bit
1 medium onion, finely chopped
chopped cilantro to taste
juice from 2 limes
combine all ingredients together...serve with corn chips. yum!
1 can corn, drained
2 cans rotel with chilis, drained a bit
1 medium onion, finely chopped
chopped cilantro to taste
juice from 2 limes
combine all ingredients together...serve with corn chips. yum!
fruit dessert squares
1 package refrigerated sugar cookie dough
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
assorted fruit
slice dough into equal portions, bake cookies according to directions. let cool completely.
combine cream cheese and sugar; mix until blended. spread onto cookies. top with assorted fruit.
refrigerate until chilled...then devour!
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
assorted fruit
slice dough into equal portions, bake cookies according to directions. let cool completely.
combine cream cheese and sugar; mix until blended. spread onto cookies. top with assorted fruit.
refrigerate until chilled...then devour!
March 13, 2009
nicki's totally yummy cinnamon rolls
Can of crescent rolls (8)
Cinnamon and sugar mixture
1/4 cup of melted butter
8 medium/large marshmallows
place the marshmallow in the middle of the crescent triangle and wrap the marshmallow in the dough. Pinch the sides so that all sides are closed and marshmallow is sealed inside the dough.
roll the dough ball in butter and then cinnamon and sugar. bake according to the crescent roll directions (on the can).
YUM--thanks nicki b!
Cinnamon and sugar mixture
1/4 cup of melted butter
8 medium/large marshmallows
place the marshmallow in the middle of the crescent triangle and wrap the marshmallow in the dough. Pinch the sides so that all sides are closed and marshmallow is sealed inside the dough.
roll the dough ball in butter and then cinnamon and sugar. bake according to the crescent roll directions (on the can).
YUM--thanks nicki b!
February 23, 2009
layered ice cream cake...from the duggars
you know, the family with 17 children...
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!
Makes a 9”x 13” Pan
24 Ice cream sandwiches
8 oz. Cool Whip™
1 Hershey’s™ chocolate syrup bottle
1 Smuckers™ caramel syrup bottle
2 king size Butterfinger™ candy bars chopped up
1st layer -12 ice cream sandwiches
2nd – half of whipped cream
3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel &
chocolate over that.
4th - rest of ice cream sandwiches
5th – Cool Whip™
6th - rest of Butterfinger™, caramel & chocolate
You can freeze this and eat as desired! Yummy! Yummy!
diane's chili...hands down, the BEST
1 lb. ground beef
garlic powder
salt/pepper
green peppers
onions
1/2 package william's chili seasoning
1 can chopped tomatoes
1-2 cans tomato sauce
1 can kidney beans
1 can red beans
1 can chili beans
cook beef and spices. drain. add remaining ingredients. let simmer 30 minutes to 1 hour. top with chili/cheese fritos, sour cream, shredded cheese and green onions. serve with cornbread and sweet butter.
garlic powder
salt/pepper
green peppers
onions
1/2 package william's chili seasoning
1 can chopped tomatoes
1-2 cans tomato sauce
1 can kidney beans
1 can red beans
1 can chili beans
cook beef and spices. drain. add remaining ingredients. let simmer 30 minutes to 1 hour. top with chili/cheese fritos, sour cream, shredded cheese and green onions. serve with cornbread and sweet butter.
carol's chicken pockets
3 oz. cream cheese
2 T margarine
1 can (2 cups) white chicken
1 T pimentos
1/4 c onion
1/8 t pepper
8 crescent rolls (canned)
melt cream cheese and butter. combine with chicken, pimentos, onion and pepper. unroll e crescent rolls from can...DO NOT SEPARATE. press seems together. add 1/4 of mixture to each pair of pressed crescent rolls. fold over and press seams again to form "pocket." bake seam side down for 20-25 minutes at 350.
serve with green beans or peas.
2 T margarine
1 can (2 cups) white chicken
1 T pimentos
1/4 c onion
1/8 t pepper
8 crescent rolls (canned)
melt cream cheese and butter. combine with chicken, pimentos, onion and pepper. unroll e crescent rolls from can...DO NOT SEPARATE. press seems together. add 1/4 of mixture to each pair of pressed crescent rolls. fold over and press seams again to form "pocket." bake seam side down for 20-25 minutes at 350.
serve with green beans or peas.
cornbread salad
1 box cornbread mix
cucumbers
tomatoes
pickles (and juice)
green onions
bacon
dressing:
1 part pickle juice to 1 part mayo. shake well. (use pickle jar to mix it up...it takes about 1.5 jars of juice to make a large pan.)
make cornbread and let cool. crumble into large dish. layer vegetables on top. pour over veggies. the dressing should soak up the cornbread fairly well. if you still have dry cornbread, make more dressing. crumble bacon on top and enjoy!
cucumbers
tomatoes
pickles (and juice)
green onions
bacon
dressing:
1 part pickle juice to 1 part mayo. shake well. (use pickle jar to mix it up...it takes about 1.5 jars of juice to make a large pan.)
make cornbread and let cool. crumble into large dish. layer vegetables on top. pour over veggies. the dressing should soak up the cornbread fairly well. if you still have dry cornbread, make more dressing. crumble bacon on top and enjoy!
easy summer dinner
it's nothing fancy, but it's easy and good.
bbq chicken sandwiches
cornbread salad
cottage cheese
caeser salad
brownies & ice cream
bbq chicken sandwiches
cornbread salad
cottage cheese
caeser salad
brownies & ice cream
bbq chicken sandwiches
chicken breasts
bbq sauce
whole wheat buns
put chicken in crockpot...when done, drain fat and shred. add bbq sauce and cook until warm.
serve on buns with roasted onion potatoes and chinese salad.
bbq sauce
whole wheat buns
put chicken in crockpot...when done, drain fat and shred. add bbq sauce and cook until warm.
serve on buns with roasted onion potatoes and chinese salad.
chinese chicken wraps
Grilled chicken pieces (I bought it already prepped, which made it WAY simple.)
Bagged cole slaw mix
Green onions, chopped
Rice noodles
Sliced almonds
Water chestnuts, chopped (I actually bought these, but forgot to put them in it when I made it!)
Flour tortillas
Sesame oil
Teriyaki sauce
Heat oil on medium heat in large pan. Add green onions, saute for a few minutes, stirring frequently. Add slaw mix and chicken pieces...when slaw mix reduces in size, add more until the quantity is right for the number you are serving. (Add chicken accordingly) Stir frequently so slaw doesn’t get soggy. (The idea here is that you just cook it enough to wilt it a bit...it still needs to have some crunch in it when you eat it.) I would have added the water chestnuts here and sauted for a few minutes. Add almonds. Remove from heat. Add rice noodles. Mix well and wrap in tortillas. Heat in microwave. Serve with a side of teriyaki sauce for dipping. YUMMY!
i also served it with egg drop soup out of a package from sunbird and added green onions and mushrooms. eggcelent!!
(i went to applebee's a while back and ordered these. i studied my entree and came up with the following recipe. my DH said this was the best dinner he'd ever had and wondered what the special occasion was :-)
Bagged cole slaw mix
Green onions, chopped
Rice noodles
Sliced almonds
Water chestnuts, chopped (I actually bought these, but forgot to put them in it when I made it!)
Flour tortillas
Sesame oil
Teriyaki sauce
Heat oil on medium heat in large pan. Add green onions, saute for a few minutes, stirring frequently. Add slaw mix and chicken pieces...when slaw mix reduces in size, add more until the quantity is right for the number you are serving. (Add chicken accordingly) Stir frequently so slaw doesn’t get soggy. (The idea here is that you just cook it enough to wilt it a bit...it still needs to have some crunch in it when you eat it.) I would have added the water chestnuts here and sauted for a few minutes. Add almonds. Remove from heat. Add rice noodles. Mix well and wrap in tortillas. Heat in microwave. Serve with a side of teriyaki sauce for dipping. YUMMY!
i also served it with egg drop soup out of a package from sunbird and added green onions and mushrooms. eggcelent!!
(i went to applebee's a while back and ordered these. i studied my entree and came up with the following recipe. my DH said this was the best dinner he'd ever had and wondered what the special occasion was :-)
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