Make a light-colored roux:
1/2 c. flour
1 stick butter
1 1/2 c. milk
1 1/2 c. heavy cream
sauteed shallots
Add to roux:
10 oz. grated Gruyere cheese
10 oz. grated cheddar cheese
4 oz. grated Swiss cheese
chopped ham (optional)
chopped cooked bacon (optional)
cooked egg noodles or macaroni (al dente)
Pour into greased casserole dish. Top with breadcrumbs or grated cheese, if desired. Bake at 350 degrees for 1 hour. Place under broiler until top is bubbly.
Thin Mints
2-3 drops peppermint extract
1 sleeve Ritz Crackers
crushed candy canes
Melt chocolate over low heat or in a glass cup at 15-second intervals in the microwave (stir after each 15 seconds.)
Stir 2-3 drops of peppermint extract into the melted chocolate (don't use too much peppermint--the 2-3 drops is plenty.)
Dip each Ritz Cracker in the melted chocolate and place on a foil covered cookie sheet making sure they don't touch each other.
Sprinkle each dipped cracker with a small amount of crushed candy cane.
Chill. Eat. Enjoy.
Heidi's Lime Chicken
4 chicken breasts
2/3 cup sweetened lime juice
1/3 cup olive oil
1/8 cup montreal chicken or steak seasoning
2-3 tsp. kosher salt
Marinade 2-3 hours & barbeque...add more seasoning while grilling
2/3 cup sweetened lime juice
1/3 cup olive oil
1/8 cup montreal chicken or steak seasoning
2-3 tsp. kosher salt
Marinade 2-3 hours & barbeque...add more seasoning while grilling
Chocolate Chip Pumpkin Bundt Cake
INGREDIENTS:
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
Fluffy Buttercream Frosting
Ingredients needed:
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
Erma's Carrot Cake
I found this in our Mom's recipe box:
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Cherry Chocolate Cake
INGREDIENTS:
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
Slow Cooker Enchilada Chicken
In the slow cooker:
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
Cream Puffs
This is a huge batch that is great when serving a crowd.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
Egg Foo Yong II
This is one of our family's favorite (easy, too) and very similar to Linda's recipe. The sauce is the same for both of them (Erma's recipe.) This makes approximately 10 patties.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
Chicken-Grape Salad
Mix in bowl:
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
Chinese Coleslaw
Combine in LARGE bowl:
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
Banana Bread
Cream:
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
Carrot Cake
Combine the following:
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
Popeye Pancakes
Heat oven to 400 degrees
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Egg Foo Young
This was one of my families favorite:
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
French Dressing
I use this for my summer taco salads-it's like catalina or french dressing:
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
Oriental Dressing
This is Elaine Fuller's recipe. It's like Applebee's Oriental dressing.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
Tomatillo Dressing
This is Heidi's recipe:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
Poppy Seed Dressing
This is Heather Stevenson's recipe:
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
Sweet Bacon Chestnuts
3 cans whole water chestnuts (drained)
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
Linda's Hot Beef Dip
8 oz. cream cheese
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
Linda's Stuffed mushrooms
1 pkg. Jimmy Dean Maple sausage (cooked and drained)
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
Linda's Cheese Ball
Two 8 ounce packages of cream cheese (soften)
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
Vegetable Salsa
1 cup diced zucchini
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
Caramel Corn (soft and chewy)
This is Mark's Mother's recipe:
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Linda B's Egg Omelet
Spray "Pam" in 9 X 13 pan
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Slow-Cooker Mexican Pozole
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
Linda's Truffles
MELT in double boiler pan:
1-12 oz. pkg. REAL milk chocolate chips (like Hershey's)
3 Tbls.milk
BEAT with mixer and add:
3 yolks...one and a time.
REMOVE pan from hot water. Beat in butter (3/4 cup-no substitutes) cut in pieces.
ADD 1/2 Tsp. vanilla..beat 2-3 minutes
CHILL in frig. When workable roll into balls the size of marbles in roll in chocolate shot (sprinkles) or nuts. Serve well chilled in tiny nut cups (foil ones).
Makes approx. 50. These look really cute on a silver platter at X-mas time to take to a party or to neighbors.
1-12 oz. pkg. REAL milk chocolate chips (like Hershey's)
3 Tbls.milk
BEAT with mixer and add:
3 yolks...one and a time.
REMOVE pan from hot water. Beat in butter (3/4 cup-no substitutes) cut in pieces.
ADD 1/2 Tsp. vanilla..beat 2-3 minutes
CHILL in frig. When workable roll into balls the size of marbles in roll in chocolate shot (sprinkles) or nuts. Serve well chilled in tiny nut cups (foil ones).
Makes approx. 50. These look really cute on a silver platter at X-mas time to take to a party or to neighbors.
Corn Salsa Dip
Step one-
1 can black beans drained and rinsed
1 can black eyed peas drained and rinsed
1 can pinto beans drained and rinsed
1 can mexi corn
1 jar diced pimentos
1 cup diced celery
1 cup diced green peppers
1 medium onion diced
2 jalapenos diced
Mix in bowl and set aside.
Step two
1/2 cup olive oil
3/4 cup cider vinegar
1 Tbsp water
1 cup sugar
1 tsp salt
1/2 tsp pepper
Bring to boil and then pour over bean mixture. Refrigerate at least two hours. Use slotted spoon to serve. Eat with tortilla chips. Enjoy!
1 can black beans drained and rinsed
1 can black eyed peas drained and rinsed
1 can pinto beans drained and rinsed
1 can mexi corn
1 jar diced pimentos
1 cup diced celery
1 cup diced green peppers
1 medium onion diced
2 jalapenos diced
Mix in bowl and set aside.
Step two
1/2 cup olive oil
3/4 cup cider vinegar
1 Tbsp water
1 cup sugar
1 tsp salt
1/2 tsp pepper
Bring to boil and then pour over bean mixture. Refrigerate at least two hours. Use slotted spoon to serve. Eat with tortilla chips. Enjoy!
Artichoke dip
1 1/2 cups mayo
8 oz. cream cheese
2 cans of artichokes hearts drained and chopped
1 small can green chili's
1 cup fresh Parmesan cheese
Blend all ingredients and spread in a 9 x 13 dish. Sprinkle with paprika on top. Bake 350 degrees for 30 minutes
8 oz. cream cheese
2 cans of artichokes hearts drained and chopped
1 small can green chili's
1 cup fresh Parmesan cheese
Blend all ingredients and spread in a 9 x 13 dish. Sprinkle with paprika on top. Bake 350 degrees for 30 minutes
Peanut Butter Fingers
Creme together-
3/4 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
add:
1 tsp baking soda
1 tsp salt
1 1/2 cups flour
1 1/2 cups oats
Mix until smooth. Spread on a cookie sheet and bake at 375 degrees for 12-15 minutes. Let sit for 5 minutes and then spread with frosting.
Frosting:
2 1/2 cups powdered sugar
4 Tbsp unsweetened cocoa
3/4 stick for butter
5 Tbsp milk
Cook over medium heat until really smooth. Pour over peanut butter bars.
3/4 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
add:
1 tsp baking soda
1 tsp salt
1 1/2 cups flour
1 1/2 cups oats
Mix until smooth. Spread on a cookie sheet and bake at 375 degrees for 12-15 minutes. Let sit for 5 minutes and then spread with frosting.
Frosting:
2 1/2 cups powdered sugar
4 Tbsp unsweetened cocoa
3/4 stick for butter
5 Tbsp milk
Cook over medium heat until really smooth. Pour over peanut butter bars.
Barbequed ham sandwiches
2 Tbsp butter
1/2 cup celery
1 onion chopped
fry until soft then add:
5 pounds ham (crumbled)
3/4 cup water
1/2 tsp pepper
2 Tbsp brown sugar
2 Tbsp Worshire sauce
1 tsp dry mustard
2 Tbsp dry mustard
2 Tbsp vinegar
1 cup ketchup
2 Tbsp lemon juice
1/2 can tomato soup
Simmer for 30 minutes. Serve on hard rolls. This is great for a family dinner.
1/2 cup celery
1 onion chopped
fry until soft then add:
5 pounds ham (crumbled)
3/4 cup water
1/2 tsp pepper
2 Tbsp brown sugar
2 Tbsp Worshire sauce
1 tsp dry mustard
2 Tbsp dry mustard
2 Tbsp vinegar
1 cup ketchup
2 Tbsp lemon juice
1/2 can tomato soup
Simmer for 30 minutes. Serve on hard rolls. This is great for a family dinner.
Cream cheese sugar cookies
Creme together-
2 cups sugar
2 cups butter
6 oz. cream cheese
add-
1 tsp salt
1 tsp almond extract
1 tsp vanilla
2 egg yolks
add- 4 1/2 cups flour
Chill dough for 2 hours. Roll out 1/4 inch thick and cook at 375 degrees for 7 -10 minutes.
Frosting-
3 egg whites
1 pound powdered sugar
1/2 tsp cream of tartar
Whip in mixer
These are honestly my very favorite cookies. This recipe is from a friend who got it from a caterer.
Hortense Loosli's carmel corn
Boil-
4 cups brown sugar
2 cups light karo syrup
after boiling add-
2 cubes butter
2 cans of sweetened condensed milk
Stir constantly. Cook to firm ball. Pour over a huge bowl of popcorn.
4 cups brown sugar
2 cups light karo syrup
after boiling add-
2 cubes butter
2 cans of sweetened condensed milk
Stir constantly. Cook to firm ball. Pour over a huge bowl of popcorn.
Honey Baked Chicken
6-8 chicken breasts
1/2 cup butter melted
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry
Mix and pour over chicken. Bake at 350 degrees for one hour, basting every 15 minutes.
1/2 cup butter melted
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry
Mix and pour over chicken. Bake at 350 degrees for one hour, basting every 15 minutes.
Butterscotch Rolls
24 frozen Rhodes Rolls
Layer in a bundt cake pan 2 levels (grease the bundt pan) sprinkle 1/2 pkg (3 oz) butterscotch pudding (not instant) over rolls. Pour 1/2 cup melted butter and 1/2 cup brown sugar over rolls. Let rise 3 -4 hours. Bake 350 degrees for 30 minutes.
Layer in a bundt cake pan 2 levels (grease the bundt pan) sprinkle 1/2 pkg (3 oz) butterscotch pudding (not instant) over rolls. Pour 1/2 cup melted butter and 1/2 cup brown sugar over rolls. Let rise 3 -4 hours. Bake 350 degrees for 30 minutes.
Ron's EZ Chili & beans
These ingredients can be varied to suit your taste; don't be afraid to use too much seasonings. Amounts depend on size of pot you're making. . . it's fun to experiment with and difficult to have it turn out anything but good.
1. lean ground chuck / ground turkey @ 2 lbs
2. whole white onion / chop up 2-3 stalks of celery ~ optional
3. canned kidney, white and black beans & chili beans (use at least three different types)
4. bacon - if desired
5. canned mushroom halves (small can)
6. stewed tomatoes, tomato sauce & tomato paste (at least two stewed, one sauce & paste)
7. brown sugar @ 1/4 cup
8. seasonings ~ chili powder, black pepper, sweet basil, parsley flakes, Worcestershire sauce, sugar (can use Splenda and even molasses) I taste chili after it's made and add what I think it needs. I've even sprinkled nutmeg in the mixture. I never add salt, the other ingredients have plenty.
a. Cut @ 1/4 lb of bacon in 1" chunks and start in medium heat. *When half cooked, add celery, onion and meat. Sprinkle generously with black pepper and chili powder.
b. *If bacon not used, saute this mixture in at least 2 Tbls of olive oil (leave some 1/2" size chunks for great meaty bites when it's eaten) Drain excess fat.
c. Add beans with its juice, but not the canned Chili Beans - has too much of canned chili flavor -drain & rinse these beans first.
d. Add @ two cans of stewed tomatoes and one small can tomato paste. Stir well.
e. Add mushrooms and seasonings. Be careful of too much Worcestershire sauce & sweeteners at first; *add as desired at next step, and yes, add more chili powder.
f. simmer on low heat at least an hour, stirring often to avoid bottom burning; *season to taste.
g. shredded cheddar cheese for top and have someone else make cornbread. Viola!
This chili is even better heated and poured over scrambled eggs the next morning. Try it! I learned this from my dad, or a variation of it, and have experimented with it over the years.
1. lean ground chuck / ground turkey @ 2 lbs
2. whole white onion / chop up 2-3 stalks of celery ~ optional
3. canned kidney, white and black beans & chili beans (use at least three different types)
4. bacon - if desired
5. canned mushroom halves (small can)
6. stewed tomatoes, tomato sauce & tomato paste (at least two stewed, one sauce & paste)
7. brown sugar @ 1/4 cup
8. seasonings ~ chili powder, black pepper, sweet basil, parsley flakes, Worcestershire sauce, sugar (can use Splenda and even molasses) I taste chili after it's made and add what I think it needs. I've even sprinkled nutmeg in the mixture. I never add salt, the other ingredients have plenty.
a. Cut @ 1/4 lb of bacon in 1" chunks and start in medium heat. *When half cooked, add celery, onion and meat. Sprinkle generously with black pepper and chili powder.
b. *If bacon not used, saute this mixture in at least 2 Tbls of olive oil (leave some 1/2" size chunks for great meaty bites when it's eaten) Drain excess fat.
c. Add beans with its juice, but not the canned Chili Beans - has too much of canned chili flavor -drain & rinse these beans first.
d. Add @ two cans of stewed tomatoes and one small can tomato paste. Stir well.
e. Add mushrooms and seasonings. Be careful of too much Worcestershire sauce & sweeteners at first; *add as desired at next step, and yes, add more chili powder.
f. simmer on low heat at least an hour, stirring often to avoid bottom burning; *season to taste.
g. shredded cheddar cheese for top and have someone else make cornbread. Viola!
This chili is even better heated and poured over scrambled eggs the next morning. Try it! I learned this from my dad, or a variation of it, and have experimented with it over the years.
Homemade Mac n' Cheese
4 Tbsp butter
1/4 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
2 1/2 cups whole milk
2 1/2 cups sharp cheddar
1/2 pound velveeta
1 cup mozzarella
1 (16 oz) box elbow macaroni (al dente)
Plain bread crumbs
In a large sauce pan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Stir in milk until smooth. Stir constantly for 10 minutes until thick. Stir in all but 1/2 cup cheddar, velveeta and mozzarella cheese until melted. Take off heat. Pour the cooked macaroni into cheese sauce, mix well. Then pour into greased 9 x 13 casserole dish. Sprinkle leftover cheddar cheese on top. Then add bread crumbs. Bake at 375 degrees for 20 minutes-cheese sauce will be bubbly.
1/4 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
2 1/2 cups whole milk
2 1/2 cups sharp cheddar
1/2 pound velveeta
1 cup mozzarella
1 (16 oz) box elbow macaroni (al dente)
Plain bread crumbs
In a large sauce pan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Stir in milk until smooth. Stir constantly for 10 minutes until thick. Stir in all but 1/2 cup cheddar, velveeta and mozzarella cheese until melted. Take off heat. Pour the cooked macaroni into cheese sauce, mix well. Then pour into greased 9 x 13 casserole dish. Sprinkle leftover cheddar cheese on top. Then add bread crumbs. Bake at 375 degrees for 20 minutes-cheese sauce will be bubbly.
Chicken Lasagne
Ingredients:
1 pkg. lasagna noodles, uncooked
4-5 cups chicken, cooked and shredded
4 cups broccoli, chopped
4-5 cups mozzarella cheese, shredded
2 cups ricotta cheese or cottage cheese
1 jar spaghetti sauce (small jar)
Thin white sauce:
8 tbsp. butter or margarine
8 tbsp. flour
1 tsp. salt
½ tsp. pepper
5 cups milk
2 tsp. dehydrated onion
Spray pan (foil pans make for easy clean-up) with vegetable spray.
Layer ingredients in the following order:
uncooked lasagna noodles
cottage cheese or ricotta cheese
chopped broccoli
chopped cauliflower (opt)
cooked and shredded chicken
Thin white sauce
shredded mozzarella cheese
Repeat layers until close to the top (it should be about 3 layers of ingredients.)
Spoon all of the ricotta cheese or cottage cheese over the top layer.
Top with another layer of uncooked lasagna noodles.
Pour jar of spaghetti sauce over top and sprinkle with shredded cheese.
Pour ½ cup water over top.
Bake at 350 degrees for 30-40 minutes (till bubbly.)
Let set for 15 minutes before serving.
Lotsa-Lotsa Meals: Follow the directions above, but do not pour water over the top or bake. Cover and freeze. To serve: Pour ½ cup water over top. Bake at 350 degrees for 30-40 minutes (till bubbly) if thawed or 1 to 1½ hours if frozen. Let set for 15 minutes before serving.
1 pkg. lasagna noodles, uncooked
4-5 cups chicken, cooked and shredded
4 cups broccoli, chopped
4-5 cups mozzarella cheese, shredded
2 cups ricotta cheese or cottage cheese
1 jar spaghetti sauce (small jar)
Thin white sauce:
8 tbsp. butter or margarine
8 tbsp. flour
1 tsp. salt
½ tsp. pepper
5 cups milk
2 tsp. dehydrated onion
Spray pan (foil pans make for easy clean-up) with vegetable spray.
Layer ingredients in the following order:
uncooked lasagna noodles
cottage cheese or ricotta cheese
chopped broccoli
chopped cauliflower (opt)
cooked and shredded chicken
Thin white sauce
shredded mozzarella cheese
Repeat layers until close to the top (it should be about 3 layers of ingredients.)
Spoon all of the ricotta cheese or cottage cheese over the top layer.
Top with another layer of uncooked lasagna noodles.
Pour jar of spaghetti sauce over top and sprinkle with shredded cheese.
Pour ½ cup water over top.
Bake at 350 degrees for 30-40 minutes (till bubbly.)
Let set for 15 minutes before serving.
Lotsa-Lotsa Meals: Follow the directions above, but do not pour water over the top or bake. Cover and freeze. To serve: Pour ½ cup water over top. Bake at 350 degrees for 30-40 minutes (till bubbly) if thawed or 1 to 1½ hours if frozen. Let set for 15 minutes before serving.
Chicken Rolls
2 cups chicken, cooked and deboned
1(8 oz.) cream cheese
1-2 green onions, chopped
2 pkgs. Pillsbury Croissant Rolls (or homemade dough rolled flat and cut in circles or triangles)
Optional gravy: diluted Cream of Chicken Soup
Mix cooked chicken, cream cheese, and green onions together. Form into golf-ball sized balls. Place one ball in the middle of one dough triangle and close dough around chicken mixture. Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees. Pour a spoonful of warm, diluted Cream of Chicken Soup over the top, if desired.
If you're feeling lazy, use pre-baked croissants and tuck a ball of the chicken mixture inside. Bake and serve as above. The leftovers are even good cold.
Lotsa-Lotsa Meals: Mix cooked chicken, cream cheese, and green onions together. Form into golf-sized balls and place on a cookie sheet. Freeze. When frozen, remove balls from cookie sheet and place in freezer bag. To serve: Place one frozen chicken ball in the middle of dough or croissant roll. Bake for 10-12 minutes at 375 degrees.
1(8 oz.) cream cheese
1-2 green onions, chopped
2 pkgs. Pillsbury Croissant Rolls (or homemade dough rolled flat and cut in circles or triangles)
Optional gravy: diluted Cream of Chicken Soup
Mix cooked chicken, cream cheese, and green onions together. Form into golf-ball sized balls. Place one ball in the middle of one dough triangle and close dough around chicken mixture. Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees. Pour a spoonful of warm, diluted Cream of Chicken Soup over the top, if desired.
If you're feeling lazy, use pre-baked croissants and tuck a ball of the chicken mixture inside. Bake and serve as above. The leftovers are even good cold.
Lotsa-Lotsa Meals: Mix cooked chicken, cream cheese, and green onions together. Form into golf-sized balls and place on a cookie sheet. Freeze. When frozen, remove balls from cookie sheet and place in freezer bag. To serve: Place one frozen chicken ball in the middle of dough or croissant roll. Bake for 10-12 minutes at 375 degrees.
Chicken And Rice Casserole
2-3 cups chicken, cooked and deboned
3-4 cups rice, cooked
1 16 oz. broccoli, frozen and chopped
2 cups cheese, cubed
2-3 cups chicken broth
Lightly mix all ingredients, pour into baking dish, and cover with foil. Heat until cheese is melted, approximately 30 minutes at 350 degrees.
Lotsa-Lotsa Meals: Lightly toss all ingredients. Pour in freezer bag. Freeze. To serve: Thaw, pour in baking dish, cover w/foil. Heat until cheese is melted, approx. 30 minutes at 350 degrees.
3-4 cups rice, cooked
1 16 oz. broccoli, frozen and chopped
2 cups cheese, cubed
2-3 cups chicken broth
Lightly mix all ingredients, pour into baking dish, and cover with foil. Heat until cheese is melted, approximately 30 minutes at 350 degrees.
Lotsa-Lotsa Meals: Lightly toss all ingredients. Pour in freezer bag. Freeze. To serve: Thaw, pour in baking dish, cover w/foil. Heat until cheese is melted, approx. 30 minutes at 350 degrees.
Freeze-It Chicken
10 lbs. chicken, deboned, skinned
4 cubes chicken bouillon
water (enough to cover chicken)
COOKING METHOD #1: Put all pieces of chicken in Crock Pot. Cover chicken with water and add bouillon cubes. Cook on low overnight or 7-8 hours.
COOKING METHOD #2: Put all pieces of chicken in a big pot. Cover chicken with water and add bouillon cubes. Cook for 1¼ hour on low heat or until chicken is done.
Cool chicken. Cut into cubes or shred. Put approximately 2 cups of chicken in approximately five freezer bags, (to use later in your favorite recipes, tacos or burritos) and freeze.
4 cubes chicken bouillon
water (enough to cover chicken)
COOKING METHOD #1: Put all pieces of chicken in Crock Pot. Cover chicken with water and add bouillon cubes. Cook on low overnight or 7-8 hours.
COOKING METHOD #2: Put all pieces of chicken in a big pot. Cover chicken with water and add bouillon cubes. Cook for 1¼ hour on low heat or until chicken is done.
Cool chicken. Cut into cubes or shred. Put approximately 2 cups of chicken in approximately five freezer bags, (to use later in your favorite recipes, tacos or burritos) and freeze.
Creamy Chicken And Veggies
10 chicken pieces uncooked (deboned are best)
2 cans Cream of Chicken soup
1 cup water
1 bag vegetables (broccoli, carrots, cauliflower)
Lawry seasoning salt
Lightly mix all ingredients and place in a 9x13 dish. Bake at 450 degrees for 1 hour.
Lotsa-Lotsa Meals: Place vegetables at the bottom of a freezer bag. Mix soup and water. Pour vegetables in freezer bag. Sprinkle chicken w/Lawry salt. Place chicken on top. Freeze. To serve: Pour in casserole dish. Bake at 450 degrees for 1½ hour if frozen, 1 hour if thawed.
2 cans Cream of Chicken soup
1 cup water
1 bag vegetables (broccoli, carrots, cauliflower)
Lawry seasoning salt
Lightly mix all ingredients and place in a 9x13 dish. Bake at 450 degrees for 1 hour.
Lotsa-Lotsa Meals: Place vegetables at the bottom of a freezer bag. Mix soup and water. Pour vegetables in freezer bag. Sprinkle chicken w/Lawry salt. Place chicken on top. Freeze. To serve: Pour in casserole dish. Bake at 450 degrees for 1½ hour if frozen, 1 hour if thawed.
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