3 (15-oz.) cans Great Northern beans, undrained
1 (16-oz.) jar salsa
1 (4-oz.) can green chilies
4 boneless, skinless chicken breast halves, cut in bite-size pieces
1 cup chicken broth
2 tsps. ground cumin
2 tsps. chili powder
1 (8-oz.) pkg. shredded Monterey Jack cheese
1 (8-oz.) pkg. shredded Colby Cheddar cheese
1. Put beans, salsa, chilies, chicken breast pieces, chicken broth, cumin
and chili powder into slow cooker.
2. Cook on Low for 7 hours. Add in cheeses and cook for an additional hour.
Stir and serve.
Note: A large slow cooker is needed for this recipe.
=================================
Apple Crumb Cake
1 pkg. yellow cake mix (2 layer)
1/4 C. butter
2 eggs
1 C. sour cream
1 (21 oz) can apple pie filling
1/3 C. brown sugar
1 t. ground cinnamon
Preheat oven to 350. In a mixing bowl combine cake mix, butter and 1 egg until crumbly. Reserve 1/2 cup. Press remaining crumb mixture into an 8" square pan. Blend remaining egg with sour cream, spoon over crumb mixture. Stir apple pie filling with brown suga and cinnamon. Spoon over sour cream mixture. Sprinkle with reserved 1/2 C. crumb mix. Bake for 40 minutes or until filling is bubbly and topping is browned. Cool before serving.
================================
Mother's Day Stir Crazy Cake
2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
2 ts Baking soda
1/2 ts Salt
2/3 c Cooking oil
2 tb Vinegar
1 tb Vanilla
2 c Cold coffee (or water)
1/4 c Sugar
1/2 ts Cinnamon
Put flour, sugar, cocoa, baking soda and salt into an ungreased 13X9X2-inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into another well and vanilla into the third well.
Pour cold coffee evenly over pan; stir with fork until well mixed. Do not beat.
Combine 1/4 cup sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until cake tests done.
=================================
Turtle Pecan Cheesecake
2 C. crushed chocolate cookies or vanilla wafers
1/4 C. butter melted
2 (8 oz) pkgs. cream cheese softened
1 C. sugar
1 1/2 T. all purpose flour
1/4 t. salt
1 t. vanilla
3 eggs
2 T. whipping cream
caramel topping
chocolate topping
1 C. chopped toasted pecans
Preheat oven to 450. Combine cookie crumbs and butter. Press into bottom of 9" spring form pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Continue baking 35-40 minutes or until set. Loosen cake from rim of pan. Cool before removing rim of pan. Drizzle with caramel topping and chocolate topping. Refrigerate. Sprinkle with pecans just before serving.
Caramel Topping: Combine 1/2 bag caramels and 1/2 C. whipping cream in small saucepan. Stir over low heat until smooth.
==================================
Easy Cinnamon Candies
1 c Brown sugar
2 tb Butter
1/2 c Corn syrup
1 tb Cinnamon
1/2 c Water
Combine the sugar, butter, corn syrup, cinnamon, and water.
Boil to soft crack stage (275 - 280 degrees F. on candy thermometer).
Pour into a well-buttered, shallow pan.
When totally cooled cut into squares.
===================================
Mushroom Chicken in Sour Cream Sauce
1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in chicken breast halves
10.75 oz. can cream of mushroom soup
8 oz. container sour cream
1/2 cup dry white wine or chicken broth
1/2 lb. fresh mushrooms, sliced
Combine salt, pepper, paprika, lemon pepper and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream and wine or broth. Stir in mushrooms. Pour over chicken. Cover. Cook on low for 6 to 8 hours or high 5 hours. Serve over potatoes, rice or couscous. Delicious accompanied with broccoli, cauliflower, salad and applesauce.
Serves 6
==================================
Baked Tomato Salad
Olive oil
Large ripe summer tomatoes
Salt and freshly ground pepper
Minced fresh parsley
Minced fresh basil or cilantro
1 jar roasted red peppers, or homemade, if you're so inclined, chopped
Dry bread crumbs
Capers
Choose a heavy baking dish for number of servings you desire. Preheat oven to 475. Put a good film of olive oil in the bottom of your dish. Cut the tomatoes sin 1/4" slices and put in single layer into the baking dish. Salt and pepper lightly. Sprinkle over a pinch of parsley,a pinch of basil, then a layer of sliced roasted red peppers. Repeat the process, tomatoes, condiments, peppers. Add one more layer of tomatoes and condiments. Drizzle over a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.
Note: Serve chilled in the baking dish or as a salad, or even as an appetizer, but be sure to have some hot crusty bread to mop up the delicious tomato juices.
==================================
Potato Pie
5 medium Idaho potatoes
3 T. butter
3 T. flour
1 cup milk
1/4 cup minced parsley
3 T. minced fresh chives
1 1/4 t. salt
Lots of freshly ground pepper
1 cup grated sharp cheddar cheese
Butter a 10" pie plate. Peel, quarter and cook potatoes in a large pan in salted boiling water until fork tender. Drain in colander. In same pan, melt butter, whisk in flour until blended and bubbly. Pour in milk and whisk constantly until thickened. Remove from heat. On a dinner plate, for easy cleanup, slice potatoes thinly (1/4 inch) and add them and all the crumbs, to the pan. Add parsley, 2 T. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate until serving time. When ready , preheat oven to 375. Sprinkle cheese evenly over pie and bake 30 to 35 minutes until golden toasty brown. Sprinkle over remaining 1 T. chives and serve.
Makes 8 servings
======================================
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
Add sugar, salt, and stir to dissolve; add flour and knead dough
until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups
warm water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long
rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda
solution and place on greased baking sheet. Allow pretzel to rise again.
Bake in a 450 degree oven for about 10 minutes or until golden.
Brush with melted butter and enjoy!
======================================
Microwave Bacon and Eggs for One
This is a quick breakfast on days when you are short of time but still want
bacon and eggs.
2 teaspoons butter
1/4 cup thinly sliced onions
2 eggs
1 tablespoon sour cream
2 slices bacon, cooked crisp and cut into pieces (or bacon bits)
1 servings
10 minutes 5 mins prep
Instructions:
Combine butter and onion in small microwave-safe dish and cook on high for three minutes or until onion is soft and then stir it to make it sure it is combined.
Beat eggs with sour cream in a small cup or bowl and then pour over onion.
Cook on high about 1 1/2 minutes, stirring several times.
Sprinkle bacon along rim of dish and cook on high for 30 seconds.
======================================
Pumpkin Dump Cake
1 (29 oz.) can pumpkin
3 eggs
1/2 C. brown sugar
1/2 C. white sugar
1 (12 oz) can evaporated milk
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1 pkg. yellow or spice cake mix
1/2 C. chopped pecans
1/2 C. melted butter or margarine
Preheat oven to 350. Grease a 9x13 pan. In a bowl mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.
=====================================
Roast Turkey with Honey Cranberry Relish
Thanksgiving leftovers
1 medium orange
12 ounces fresh or frozen whole cranberries
3/4 cup honey
2 pounds sliced roasted turkey breast - Left over
Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in a medium saucepan and stir in honey. Bring to a boil over medium high heat. Cook 3 to 4 minutes; cool. Serve over turkey. Makes 8 servings.
===================================
ESCALLOPED TURKEY AND VEGETABLES
1/2 cup diced carrots
3/4 cup diced celery
2 tablespoons chopped onion
1&1/2 cups cooked turkey, diced - Leftover
1/4 cup canned peas
1&3/4 cups turkey gravy
1/4 teaspoon salt
1/4 cup dry bread crumbs
1 tablespoon melted butter
Cook the carrots, celery and onion for 15 minutes. Drain. Combine
vegetables, turkey, gravy and salt. Place in baking dish. Mix bread crumbs with melted butter and put on top of mixture in the baking dish. Bake for 15 minutes at 425°.
==================================
SAUCY TURKEY SQUARES
3 eggs
1 (10 1/2 oz.) can cream of chicken soup
1 (13 3/4 oz.) can chicken broth
2 c. crushed Ritz crackers
3/4 c. chopped celery
2 tbsp. chopped pimiento
4 c. diced cooked turkey (1 1/2 lbs.) - Leftover
1 1/2 c. cooked rice
SAUCE:
2 (10 1/2 oz.) cans cream of chicken soup
1 c. milk
1/2 c. or less grated Parmesan cheese
2 tbsp. parsley flakes
1 (8 oz.) can sliced mushrooms, drained
Preheat oven to 350 degrees. Grease 13"x9" pan. In large bowl beat
eggs. Stir in soup and broth, then remaining ingredients. Spread
evenly in pan. Bake at 350 degrees for 1 hour. Remove from oven, let
set 10 minutes before cutting. Cut into squares. Serve with sauce.
SAUCE: In medium saucepan combine soup, milk and cheese. Heat,
stirring occasionally. Add parsley flakes and mushrooms. Heat through.
(Fresh parsley is good too!)
=======================================
Southwest Tortilla Wraps
An upscale cousin to the burrito, wraps are made with a thin flour tortilla or flat bread.
Ingredients:
4 (10-in.) flour tortillas
2 Tbsp. low-fat salad dressing or mayonnaise
1/2 cup chunky salsa
4-oz. sliced turkey or roast beef
1/3 cup shredded low-fat cheddar cheese
1/2 cup thin strips red pepper
1/4 cup sliced green onions
2 Tbsp. sliced black olives
pinch of cayenne pepper (optional)
Directions:
Spread salad dressing on tortilla; spread salsa over salad dressing. Top with meat, cheese, vegetables and cayenne pepper as desired. Roll and serve OR heat 45 seconds in microwave on medium power.
Each tortilla can be wrapped in plastic wrap after rolling and then
refrigerated.
Serves 4
==============================================
Easy Turkey a la King Recipe
1/2 cup diced green pepper
1/2 tablespoon butter
1 can cream of mushroom
1 1/4 cup milk
3 cups cooked turkey, cubed
1 tablespoon pimento, chopped
1 dash of pepper
Saute green pepper in butter just until tender. Blend in the soup; add milk a little at a time. Stir in remaining ingredients. Heat until bubbling.
Serve over rice or pasta
=============================================
Turkey in Orange Sauce
6 Servings
2 tablespoons CRISCO shortening
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup water
1 tablespoon lemon juice
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground thyme
1/8 teaspoon poultry seasoning
1-1/2 teaspoons cornstarch
1 tablespoon cold water
1-1/2 pounds roast turkey white meat (cooked), thinly sliced
Melt Crisco in a large heavy skillet over medium heat. Add orange juice concentrate, 1/2 cup water, and lemon juice; stir until blended. Combine brown sugar, salt, ginger, thyme, and poultry seasoning; mix with ingredients in skillet.
Bring to boiling, stirring constantly. Cover and simmer for 15 minutes, stirring occasionally.
Blend cornstarch and 1 tablespoon cold water; stir into orange sauce. Cook, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes.
Add sliced turkey and heat thoroughly.
Garnish with parsley, if desired.
============================================
Turkey Soft Tacos (Leftovers)
HEAT oil in large skillet. Add turkey; cook, stirring occasionally, until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, until mixture thickens.
FILL tortillas with turkey mixture. Top with choice of toppings.
1 (10.75 ounce) can cream of mushroom soup
2 tablespoons onion soup mix
2 tablespoons beef broth
1 tablespoon quick-cooking tapioca
1 pound stew meat, cut into 1 inch cubes
Hot cooked noodles or mashed potatoes
In crockpot, combine soup, soup mix, broth and tapioca. Let
stand for 15 minutes. Stir in beef. Cover. Cook on low for 6
to 8 hours, or until meat is tender. Serve over noodles or
mashed potatoes.
===========================================
Melt in your Mouth Mexican Meat Dish
4 lb. chuck roast
1 t. salt
1 t. pepper
2 T. oil
1 onion, chopped
1 t. chili powder
1 t. garlic powder
1 1/4 cups diced green chili peppers
3/4 cup hot pepper sauce
Water
Season roast with salt and pepper. Sear on all sides in oil in skillet. Place in slow cooker. Mix together remaining ingredients, except water and spoon over meat. Pour in water down along the side of the cooker so as not to wash off the topping, until roast is one third covered. Cover. Cook on high 6 hours. Reduce to low 2 to 4 hours, until meat falls apart. Thicken sauce with flour if you like. This highly seasoned meat is perfect for shredded beef Mexican tacos, burritos, etc.
Makes 6 servings
=========================================
Greek Garlic Chicken
1/4 cup olive oil
2 t. bottled lemon juice
1 t. garlic powder
4 to 6 chicken pieces
combine the oil, lemon juice, and garlic powder and whisk together. The garlic will tend to fall to the bottom but will be picked up by your brush or baster. To barbecue or bake, brush the oil on liberally, reapplying during the cooking process. To sauté, pour the flavored oil into the frying pan and cook as you would normally. The chicken is done when it is ho longer pink and the juices run clear.
Serves 4 to 6
=========================================
Broccoli Supreme
2 (10 oz) pkgs broccoli sprears
1 (6 oz) stick garlic-cheese roll
1 (10 oz) can cream of mushroom soup
1 (3 oz) can mushrooms, drained
3/4 cup herb dressing, crushed
Boil broccoli for 3 minutes and drain. In a saucepan, melt cheese on medium heat in mushroom soup, add mushrooms, and combine with broccoli. Pour into 2-quart greased baking dish and top with the dressing. Bake uncovered at 350 degrees for 30 minutes.
=========================================
Pickled Beets and Onions
2 cans, 16 oz. each ; sliced beets, drained and liquid reserved
1 medium onion ; thinly sliced
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup cider vinegar or white vinegar
2 sticks cinnamon
6 whole cloves
Mix beets and onion in large heatproof glass or plastic bowl.Measure 1 cup beet liquid. Heat beet liquid, sugars, vinegar, cinnamon and cloves to boiling. Pour over beets and onions. Cover and refrigerate at least 12 hours. Store covered in refrigerator up to 5 days
==========================================
Three-step Country French Chicken
2 tbsp butter or margarine
1 1/2 lbs. boneless, skinless chicken breasts
3/4 cup water
1 pkg. Knorr Spring Vegetable Soup and Recipe Mix
2 tbsp flour
1/2 cup sour cream
Brown chicken breasts in butter or margarine over medium-high heat.
Transfer to a slow cooker.
In a bowl, stir together water and vegetable soup and recipe mix.
Pour over chicken.
Cook on low heat for 8 hours. Remove chicken to a platter. Stir
together flour and sour cream and add to mixture in slow cooker,
heating for 15 minutes.
2 pounds ground beef
1 small onion, minced
2 eggs, beaten
1 pkg. Top Ramen or Top Ramen low fat, crushed, beef flavor
1 cup tomato sauce
Salt and pepper to taste
Mix meat, seasoning packet, onion and eggs. Cover bottom of a small baking pan with half of the beef mixture. Form a well in the middle of the mixture and place the raw ramen and tomato sauce in the center. Cover with remaining meat and bake uncovered at 350 for 60 minutes. Serves 4
===========================================
Spanish Rice
1/4 cup oil
1 cup rice
1 clove garlic
1/4 cup diced onions or diced chives
1 cup water
1 beef bouillon cube or chicken bouillon cube
1/4 cup diced Ortega chilies, jalapeno, optional
1 good pinch of oregano
1/2 t. salt
crab meat, clams for flavor, peas, string beans, bacon (optional)
1/2 cup enchilada sauce
Heat skillet with oil. Slowly brown rice with garlic and onions. When rice is slightly and evenly browned, add water, bouillon cube, chilies, oregano, salt and other goodies. The addition of enchilada sauce is one of personal taste. I usually add enough to give the rice a nice flavor, not too much as this would turn the rice blood red. It only needs about 1/2 cup or less. Cover and check periodically to see if more water is needed. If so, add water slowly to obtain the perfect consistency of fluffiness.
========================================
Sausage and Peppers
3 medium onions, sliced
1 sweet red pepper, sliced
1 sweet green pepper, sliced
1 sweet yellow pepper, sliced
4 garlic cloves, minced
1 T. oil
28 oz. can chopped tomatoes
1 t. salt
1/2 t. red crushed pepper
2 to 3 lbs. sweet Italian sausage, cut into 3" pieces
Sauté onions, peppers, and garlic in oil in skillet. When just softened, place in slow cooker. Add tomatoes, salt and crushed red pepper. Mix well. Add sausage links. Cover. Cook on low 6 hours. Serve on rolls or over pasta or baked potatoes.
Variation: For a thicker sauce, stir in 3 T. ClearJell during the last 15 minutes of the cooking time.
Serves 8 to 10
======================================
INDIAN STYLE CHICKEN BREASTS
MANGO CHUTNEY SAUCE
10 oz jar mango chutney
1/2 cup dark raisins
2 tbs vegetable oil
3/4 tsp curry powder
2 cloves garlic, finely chopped
1/2 cup water
CHICKEN AND RICE
6 chicken breast halves, ribs in, cut in half crosswise
2 cups uncooked basmati rice
2 cans 14 oz each chicken broth
1/2 tsp salt
10 oz box frozen peas, thawed
Heat oven to 400 degrees. Line jelly roll baking pan with foil. Coat foil with nonstick spray. MANGO CHUTNEY SAUCE---In a food processor, combine chutney, raisins, oil, curry, garlic and water. Process until smooth. Reserve half the chutney sauce.
CHICKEN WITH RICE---Brush remaining chutney sauce over chicken. Arrange chicken meaty side up on baking sheet. Roast 25 min. or until temp registers 170 degrees. In a saucepan, combine rice, broth and salt. Cook following package directions. Stir in peas for the last 3 min. of cooking. Serve the chicken with the rice and remaining chutney sauce on the side. MAKES 6 SERVINGS.*
===================================
Fabulous Pork Chops
4 to 6 pork chops
1-10 3/4 oz. can of undiluted Cream of Onion Soup
1 can of sliced mushrooms
1 tsp. dried sweet basil leaves
1 tsp. dried oregano leaves
Place chops in slow cooker. Cover with soup and mushrooms. Put spices
on top and DO NOT mix in with soup. Cook on low for 6-8 hours or until
chops are cooked through.
=================================
Down South Barbecue
1 boneless pork shoulder (1 1/2 lbs.)
1 boneless beef chuck pot roast (1 1/2 lbs.)
1 can tomato paste (6 oz)
1/2 cup granulated sugar or no calorie, heat stable sugar substitute (Splenda)
1/4 cup cider vinegar
1/4 cup water
2 T. chili powder
2 t. Worcestershire sauce
1/2 t. salt
1 t. dry mustard
16 whole grain hamburger buns, split and toasted
Trim fat from pork and beef roasts. If needed, cut roasts to fit into a 3 1/2 or 4 quart slow cooker. Place roasts in the slow cooker. Combine tomato paste, sugar substitute, vinegar, water, chili powder, Worcestershire sauce, salt and dry mustard; pour over pork and beef. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Transfer pork and beef to a cutting board; reserve the sauce. Shred meat by using 2 forks to pull the meat apart. Return meat to sauce mixture in the slow cooker. Cook on high heat setting until heated through. To serve, spoon meat and sauce mixture onto half of each bun. Cover with remaining bun halves. Makes 16 sandwiches.
======================================
Mozzarella-Beef Burgers
1 pound ground beef
1/2 cup shredded low moisture Mozzarella cheese
1/2 cup fresh bread crumbs
1/4 cup Thick N Spicy Original BBQ sauce, divided
4 hamburger buns
Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs
and 2 tablespoons BBQ sauce. Shape into 4 patties
Place patties on grill; cover grill with lid. Grill 4 to 6 minutes
on each side or until burgers are cooked through, brushing with
remaining 2 tablespoons BBQ sauce during last 2 minutes of grilling
time.
Fill buns with burgers and lettuce, if desired
Variations: Add 2 tablespoons grated Parmesan cheese and 1/2 tsp Italian seasoning to meat mixture. Serve with lettuce and pickles.
Karl
Karl & Bobbi
1997 Jayco 323 RKS
2003 F250 PS Diesel 7.3 K&N Air Filter
1 Wife, 2 Dogs ( Jessie & Zoey ) 2 B 1 ASK 1 http://thelounge.info
2008 Harley Sportster Custom (In Vivid Black Of Course!)
Omar Shrine Clown "We Clown for the Smile of a Child"
yeah I know. I changed jobs and now am selling cars at KIA in Myrtle Beach. Am working 12-14 hoursw a day 6 days a week. Haven't been on the Computer in weeks. Only had a few thousand emails!! hehehe
Offline
