Recipes
Substitutions: Note: coconut aminos can be substituted for soy sauce for histamine sensitivity (Alex)
-----
Holiday Recipes
St. Patrick's Day
Denise’s Slow Cooker Corned Beef & Cabbage
Put bag of baby carrots into bottom of crockpot. Next, layer half a bag (2 ½ pounds) of cleaned and cut up potatoes. Sprinkle with salt, pepper, ground thyme, ground mustard. Open pouch of corned beef briscuit and take out spice packet. Lay briscuit on top, fat side up, on top of veggies. (Add juice from pouch to crock pot, or leave it out to save on nitrates.) Sprinkle meat with salt, pepper, ground thyme, ground mustard. Sprinkle contents of spice pouch on top of meat. Cover and cook at least 10 hrs low or 5 hrs high (extra time needed because of lots of veggies).
As for the cabbage, cut one head up into quarters then eighths. Put it in large pot & boil it 10 min in salt water. Drain most of the water. Add butter and stir.
Thanksgiving/Christmas/New Year
"Green Slime" Jello Salad (Denise's Variation)
Prepare the day before Thanksgiving or Christmas or otherwise needed.
Use an IMMERSION BLENDER for extra smoothness.
2 cans Bartlett pears (don't drain)
2 pkgs lime jello or 1 large pkg
1-2 pkgs/bars of cream cheese (softened) (I think I made it with only 1 block once and was okay)
2 Tbs apple cider vinegar, approx.
2 tsp ginger, approx.
Mom’s Green Slime
2 cans Bartlett pears
2 pkgs lime jello
2 pkgs/bars of cream cheese
2 Tbs apple cider vinegar
2 tsp ginger
Let cream cheese soften. Drain pears & reserve liquid. Mix jello with 2 cups hot water and vinegar. Add water to pear juice to make 2 cups and put in jello mixture (using juice instead of cold water for added flavor). Pour 1/3 to ½ into mold or serving dish. Chill mixing bowl and mold/serving dish. Cream the cream cheese and ginger together. Cut up Bartlett pears into chunks. Add to jello from mixing bowl & beat until fluffy. Pour on top of jello in mold/serving dish & chill.
Layered Pear-Cream Cheese Mold (aka Green Slime)
what you need
1 can (16 oz.) pear halves, undrained
1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin
1-1/2 cups cold ginger ale (or water + 1 tsp ginger)
2 Tbsp. fresh lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup chopped PLANTERS Pecans (optional)
1 tbsp vinegar
DRAIN pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
STIR boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
MEANWHILE, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
HOW TO UNMOLD GELATIN
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
SUBSTITUTE
Substitute water for ginger ale.
HOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Prime Rib
(Reverse sear and cook "low and slow')
Mom’s Cranberry Relish (very large batch)
2 lbs cranberries (32 oz)
12 lg apples (wine sap)
6 cups sugar
1 lg can crushed pineapple (drained
1 cup walnuts
4 boxes cherry Jello
4 cups hot water
4 cups cold water
Combine sugar, jello & hot water
Grind the rest
Mix & refrigerate
Caramelized Baked Sweet Potatoes
Ingredients:
4 medium sweet potatoes, cleaned
1/3 cup olive oil
2 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp vanilla extract
Instructions:
Pull-Apart Cheese Bread Christmas Tree
Cranberry Brie Croissant Wreath
Cranberry Casserole
Crockpot Cranberry Turkey
Put 3 lb turkey breast into crockpot. Leave netting on.
Spread the top with 2 TBS butter.
Sprinkle with sage & ground mustard & 1 pkg onion soup mix.
Add ½ cup orange juice, 1 can whole berry cranberry sauce, and 2 TBS pure maple syrup.
Cook on low for 4-5 hours. (Doesn’t seem like enough time.)
When done, strain juices into sauce pan and add corn starch slurry. Bring to a boil, whisking constantly, until gravy is thickened. Pour over turkey slices.
Halloween Chocolate Mousse Graveyard Bowls
Use small water balloons to make bowls by inflating and dipping into melted chocolate (with orange colored chocolate discs added to create an orange swirl. Cool.
Fill chocolate bowls with: chocolate pudding and CoolWhip mousse
Top with Oreo cookie crumble dirt.
Decorate by using Lorna Doone cookies to make tombstones (using icing to write "RIP"
And/or Peeps ghosts, and pumpkin candies.
Very cute. But who has time?
https://www.facebook.com/share/v/14k9Y2sNyuV/
St. Patrick's Day
Denise’s Slow Cooker Corned Beef & Cabbage
Put bag of baby carrots into bottom of crockpot. Next, layer half a bag (2 ½ pounds) of cleaned and cut up potatoes. Sprinkle with salt, pepper, ground thyme, ground mustard. Open pouch of corned beef briscuit and take out spice packet. Lay briscuit on top, fat side up, on top of veggies. (Add juice from pouch to crock pot, or leave it out to save on nitrates.) Sprinkle meat with salt, pepper, ground thyme, ground mustard. Sprinkle contents of spice pouch on top of meat. Cover and cook at least 10 hrs low or 5 hrs high (extra time needed because of lots of veggies).
As for the cabbage, cut one head up into quarters then eighths. Put it in large pot & boil it 10 min in salt water. Drain most of the water. Add butter and stir.
Thanksgiving/Christmas/New Year
"Green Slime" Jello Salad (Denise's Variation)
Prepare the day before Thanksgiving or Christmas or otherwise needed.
Use an IMMERSION BLENDER for extra smoothness.
2 cans Bartlett pears (don't drain)
2 pkgs lime jello or 1 large pkg
1-2 pkgs/bars of cream cheese (softened) (I think I made it with only 1 block once and was okay)
2 Tbs apple cider vinegar, approx.
2 tsp ginger, approx.
- Set 1 block of cream cheese out to soften.
- Mix 1 large pkt or 2 small pkts of lime Jello with hot/boiling water. Use the mixer bowl. Do NOT add cold water!!!
- Drain the juice of 2 cans of pears packed in pear juice into Jello mixture. Reserve the solid pears.
- Add 2 TBS of vinegar into Jello mixture.
- Stir well, and pour about 1/3 into mold.
- Cover both mixing bowl (reserved jello) and Jello mold, and chill.
- When somewhat firm, mix or blend until as frothy as it will get.
- Dump reserved pears into the mixing bowl with the reserved Jello. Use the immersion blender to chop within the reserved jello.
- Add cream cheese block to the jello/pear mix in the mixing bowl.
- Add 2 tsp of ground ginger to the mixing bowl.
- Mix until well blended.
- Pour this mixture on top of the Jello in the mold.
- Chill overnight or longer.
Mom’s Green Slime
2 cans Bartlett pears
2 pkgs lime jello
2 pkgs/bars of cream cheese
2 Tbs apple cider vinegar
2 tsp ginger
Let cream cheese soften. Drain pears & reserve liquid. Mix jello with 2 cups hot water and vinegar. Add water to pear juice to make 2 cups and put in jello mixture (using juice instead of cold water for added flavor). Pour 1/3 to ½ into mold or serving dish. Chill mixing bowl and mold/serving dish. Cream the cream cheese and ginger together. Cut up Bartlett pears into chunks. Add to jello from mixing bowl & beat until fluffy. Pour on top of jello in mold/serving dish & chill.
Layered Pear-Cream Cheese Mold (aka Green Slime)
what you need
1 can (16 oz.) pear halves, undrained
1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin
1-1/2 cups cold ginger ale (or water + 1 tsp ginger)
2 Tbsp. fresh lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup chopped PLANTERS Pecans (optional)
1 tbsp vinegar
DRAIN pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
STIR boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
MEANWHILE, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
HOW TO UNMOLD GELATIN
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
SUBSTITUTE
Substitute water for ginger ale.
HOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Prime Rib
(Reverse sear and cook "low and slow')
- Cut bone off, and tie meat back together with twine.
- Season all over with sea salt, garlic, rosemary, whatever.g
- Put in roasting pan with wire rack.
- Slow roast at 225º for X hours, based on weight (½ hour per pound).
- Check temp with meat thermometer. Should be at least 120º.
- Remove from oven and tent loosely with foil.
- Let rest for at least ½ hour. (stops cooking and retains juices)
- Set oven to 500º and pre-heat.
- Sear 8-11 minutes to form crust.
- Serve immediately.
Mom’s Cranberry Relish (very large batch)
2 lbs cranberries (32 oz)
12 lg apples (wine sap)
6 cups sugar
1 lg can crushed pineapple (drained
1 cup walnuts
4 boxes cherry Jello
4 cups hot water
4 cups cold water
Combine sugar, jello & hot water
Grind the rest
Mix & refrigerate
Caramelized Baked Sweet Potatoes
Ingredients:
4 medium sweet potatoes, cleaned
1/3 cup olive oil
2 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp vanilla extract
Instructions:
- Grab 3–4 medium sweet potatoes and slice them lengthwise, right down the middle.
- In a bowl, combine the olive oil, maple syrup, cinnamon, salt, pepper, and vanilla extract. Whisk everything together until it forms a smooth, lightly thickened mixture.
- Add the sweet potatoes to the bowl and coat them evenly, making sure the flat side is fully covered.
- Line a baking sheet with parchment paper and place the sweet potatoes flat side down.
- Bake at 400°F for 50–55 minutes, until the bottoms are deeply caramelized and the centers are tender.
- Let them cool for at least 10 minutes before moving them. This step is important as it allows that caramelized layer to set and release clean from the pan.
Pull-Apart Cheese Bread Christmas Tree
- Unroll a can of crescent rolls and pinch the seams together.
- Use a pizza cutter to cut 36 squares (4X8).
- Cut about 1/3 of a stick of string cheese (mozzarella) and place in the center of each square (about 12 sticks total).
- Pinch/fold/roll each square around the cheese into a ball.
- Arrange balls into a triangle tree shape, from bottom to top, with 7, 6, 5, 4, 3, 3, 2, 1 balls (reserving 1 ball for the trunk of the tree).
- Brush the tops with melted butter mixed with minced garlic, parsley, Italian herbs. (Can also sprinkle herbs on top or sprinkle on squares before making balls.)
- Sprinkle with parmesan cheese.
- Bake per package directions.
Cranberry Brie Croissant Wreath
- Grease a round baking tray.
- Unroll and separate 2 cans of crescent rolls, and arrange into a circle (wide part on the outside, natch) with a hole in the middle.
- Spread 1 can of cranberry sauce around on the wide part.
- Remove the rind from one package of brie cheese, and cut the cheese into cubes.
- Arrange the cheese cubes on top of the cranberry sauce.
- Sprinkle with chopped pecans.
- Fold the inside points on top of the wide centers, and tuck underneath to form wreath.
- Brush with egg wash.
- Bake 375º for 10-12 minutes until golden brown.
Cranberry Casserole
- Dump 2 cans of cranberry relish into large rectangular baking dish.
- Dump in 2 bags of sweet potato chunks/dices.
- Dump in 4 apples, chunked. Gala works well.
- Mix everything together.
- Add ½ cup of old fashioned oats.
- Season with cinnamon.
- Drizzle with pure maple syrup.
- Drizzle with lemon juice. Can use a kaboob stick to loosen juice in a fresh lemon after rolling it.
- Mix everything up again.
- 350º for about 30 min.
- Optional: sprinkle with chives or raisins or dried cranberries or pumpkin seeds and/or walnuts.
Crockpot Cranberry Turkey
Put 3 lb turkey breast into crockpot. Leave netting on.
Spread the top with 2 TBS butter.
Sprinkle with sage & ground mustard & 1 pkg onion soup mix.
Add ½ cup orange juice, 1 can whole berry cranberry sauce, and 2 TBS pure maple syrup.
Cook on low for 4-5 hours. (Doesn’t seem like enough time.)
When done, strain juices into sauce pan and add corn starch slurry. Bring to a boil, whisking constantly, until gravy is thickened. Pour over turkey slices.
Halloween Chocolate Mousse Graveyard Bowls
Use small water balloons to make bowls by inflating and dipping into melted chocolate (with orange colored chocolate discs added to create an orange swirl. Cool.
Fill chocolate bowls with: chocolate pudding and CoolWhip mousse
Top with Oreo cookie crumble dirt.
Decorate by using Lorna Doone cookies to make tombstones (using icing to write "RIP"
And/or Peeps ghosts, and pumpkin candies.
Very cute. But who has time?
https://www.facebook.com/share/v/14k9Y2sNyuV/
-----
Chicken--Oven-Baked and Stovetop Recipes
Stuffed Chicken Breasts
Stuffed Chicken Breasts 2
Slice chicken breasts in half to make thin portions, and pound each slice with meat mallet to make more tender
Season with salt, pepper, turmeric, and oregano.
Spread seasoning over chicken fillets. Set aside.
In a bowl, mix 2 TBS mayonnaise, 1 TBS mustard, 1 TBS creamy ricotta cheese (approximate measures). Set this sauce aside.
Grate 200 grams cheese. Add chopped parsley, 2 crushed garlic cloves
Coat the tops of each chicken breast half with sauce, using brush.
Add grated cheese mixture.
Roll the breast up.
Arrange in baking pan.
Spread remaining sauce on top, using brush.
Bake 400º approximately 40 minutes.
Suggestion: add slice of prosciutto before rolling, and cover pan to keep from drying out.
Chicken Rollotini (like chicken cordon bleu)
Slice chicken breasts in half and tenderize with a mallet.
Season one side with salt and pepper.
Coat with oil and then with seasoned bread crumbs and Parmesan cheese mixture.
Layer a slice of ham and provolone cheese on top of the breasts.
Roll each breast and secure with a toothpick.
Arrange in baking dish.
Sprinkle any leftover bread crumbs and cheese mixture over the top.
Speer a Pat of butter on top of each toothpick.
Pour chicken broth and white wine around the outside of the breasts. Bake at 375* for about 35-40 minutes. Serve with pan sauce (and fresh parsley, if desired).
https://www.facebook.com/share/v/1HELr1PvFw/
15 Minute Honey Garlic Chicken
Chop up 2 chicken breasts into cubes.
Salt and pepper the chicken.
Place in a hot oiled pan.
Cook about halfway.
In a bowl, whisk:
4 tablespoons (1/4 cup) of soy sauce (or coconut aminos)
4 tablespoons (1/4 cup) of honey or hot honey
2-3 minced garlic cloves
Some red pepper flakes (optional)
Pour sauce over chicken and continue cooking.
Add corn starch slurry for the last 4 minutes.
Serve over rice.
Garnish with sesame seeds and/or chives.
https://www.facebook.com/share/v/1D7KoMpdW7/
Creamy French Onion Chicken and Rice
(Recipe is for 2, double for 4)
1 pack of Knorr’s Chicken flavored rice in baking dish (Denise: or about 1/3 cups of rice per person/breast)
1 cup of chicken broth or water (Denise: or about 2/3 cups of liquid per person)
Frozen green beans spread on top
2 chicken breasts (or thighs, whatever) on the top
Season with salt and pepper
Spoon a big dollop of French onion dip on top of each breast, and spread
Sptread a handful of mozzarella cheese over the top of each breast.
French fried onions on top. Parsley on top.
Cover and Bake 350* until chicken is cooked through and rice is no longer crunchy.
https://www.facebook.com/share/v/18kCtLwHJW/
Baked Chicken Thighs (with skin and bones)
Pan Cooked Chicken Breast
Open chicken breast by slicing it in half most of the way. Cover with plastic wrap and use a meat mallet to tenderize it. Can use a pot lid as a guide to trim it into a circular shape if desired. Coat the chicken in flour. In separate bowl whisk 3 eggs with 1 teaspoon of salt and 1/2 teaspoon of black pepper , 3 cloves of minced garlic, chopped green onions, and 3 tablespoons of Parmesan cheese. Coat the chicken in the egg mixture. In a skillet, melt 1 tablespoon of butter (per breast) and cook both sides of the breast. Remove the chicken. Deglaze with 1 cup of chicken broth (per breast?), 3 more cloves of minced garlic, juice of 1 lemon, and another tablespoon of butter. Return chicken to the pan and cook in the sauce, basting and flipping over. Serve with the sauce drizzled over it.
https://www.facebook.com/share/v/14qKBeqNaQx/
Asian Chicken and Spaghetti
Chicken, cabbage, bell peppers, carrot, onion, garlic, soy sauce (or coconut aminos)
Cut chicken breasts into small strips
Season with salt and pepper, and mix with flour to coat. (About 1/4 cup per breast)
Fry in butter until browned (about 1 tablespoon per breast)
Cut cabbage into thin slices (about 1/4 small head per serving).
Cut red, green, and yellow peppers into thin strips (about 1/3-1/2 of each color pepper per serving)
Cut peeled carrots into diagonal slices (about 1 carrot per serving)
Sauté roughly chopped onion (not sure how much, maybe 1/3 - 1/2 onion per serving) and minced garlic in olive oil.
Add cabbage, peppers, and carrots.
Fry 1 minute.
Cover and cook for 3 minutes.
Stir in some soy sauce (or coconut aminos) (probably about 1/4 cup per serving)
Stir in a corn starch slurry.
Cook 2 minutes.
Stir in cooked spaghetti
And chicken.
https://www.facebook.com/share/v/1Q55eVkpqt/
Chicken & Rice Bake
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
How to Make It
1 Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
2 Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Golden Mushroom Chicken Bake
Dump 2 cans of Campbell’s golden mushroom soup into 9x13 baking dish.
Add a bit of water to the cans and rinse out any remaining soup to add to the baking dish.
Whisk together.
Add 1/2 lb of sliced baby Bella mushrooms and stir in.
Add chicken breasts and cover with mushroom sauce.
Season with pepper and red pepper flakes (optional).
Cover and bake 350* for about 45 minutes.
Top with crushed Ritz crackers and/or French fried onions.
Return to oven uncovered for 10 more minutes.
Garnish with parsley.
Serve over egg noodles or rice or pasta or potatoes.
Note: one comment said, I use that to make golden mushroom hamburgers. Cook your hamburgers in a skillet on stove. When they are almost done, add the soup to the skillet. Smoother the soup over and around the hamburgers. I serve with mashed potatoes and green beans. The soup turns into a gravy for the potatoes and green beans. Yum!!
Could also use French onion soup for burgers in the same way.
Can also use in a crockpot with a beef roast.
Can also use it for “smothered pork chops.” Try golden mushroom soup mixed with roasted garlic soup.
https://www.facebook.com/share/v/1CeSnPy5Tp/
4 Ingredient Chicken Pesto Casserole
Cook and drain 1 box of bow tie pasta and dump into mixing bowl.
Add about 2 1/2 cups of cooked shredded chicken
Add 1 jar of pesto sauce
Optional: add some crushed red pepper
Mix together and pour into greased 9x13 baking dish and spread evenly
Top with shredded Parmesan cheese
Bake 350* just long enough for cheese to melt.
Garnish with parsley when served
https://www.facebook.com/share/v/1C1kP2wki6/
Dolly Parton 5 Ingredient Chicken Casserole
In a mixing bowl, combine 3 cups of shredded cooked (rotisserie?) chicken with 1 cup of sour cream and 1 can of cream of chicken soup
Mix well.
Grease a square 9x9 baking dish.
Put half of the mixture into the dish and spread evenly.
Top with freshly shredded cheddar cheese.
Put the remaining chicken mixture on top.
Put more cheese on top of that.
Top with crushed Ritz crackers.
Bake at 350* for about 30 minutes, until hot and bubbly.
Let cool about 5 minutes before serving.
https://www.facebook.com/share/v/1Dk4FceTDT/
Easy One Pan Chicken And Rice Dinner
In a large bowl, mix together:
2 cups of long grain rice
1 colorful bell pepper (chopped)
1 onion (chopped)
1 can of cream of chicken soup
1 can of cream of mushroom soup (“with roasted garlic” is good)
1 packet of onion soup mix
About 1 teaspoon of oregano
2 cups of chicken broth or water
Pour into greased 9x13 baking dish.
Place chicken thighs on top of rice mixture. so that they don’t touch.
Sprinkle with seasoned salt.
Cover with foil.
Bake 350* for about 1 1/2 hours.
Garnish with parsley.,
https://www.facebook.com/share/v/1HDkFRgQLH/
Party Baked Chicken
Put 2 Chicken Breasts into a
Ziplock bag containing 1/4 cups flour mixed with pinch of salt, pepper, garlic powder, and onion powder. Shake until chicken is coated.
In mixing bowl combine 1 can cream of chicken soup with 1/2 cup of mayonnaise. Dip chicken into the mixture to coat.
Place into greased baking dish.
Whisk 1 cup of panko bread crumbs with 3 tablespoons of melted butter.
Add pinch of Italian seasoning and 1 cup of shredded cheddar cheese. Cover breasts with breadcrumb and cheese mixture.
Cover with foil and bake 425* for 30-35 minutes. Remove foil and return to oven for about 5 minutes to brown the top and finish cooking the chicken.
https://www.facebook.com/share/v/1CyZcV957X/
Holy Sheet Pan Chicken Teriyaki
Cut a couple of chicken breasts into thin strips and put in a mixing bowl.
Season with salt, pepper, and a half cup of teriyaki sauce (“Kentuckyaki”). Set aside to marinate.
Cut 1-2 red bell peppers into strips.
Cut broccoli head into small florets.
Cut a couple of washed, cleaned carrots onto strips.
Season vegetables with salt, pepper, olive oil .
Line a baking sheet with foil and spread vegetables on it.
Distribute chicken with vegetables.
Bake 400* for about 20 minutes, until chicken is cooked.
Top with sesame seeds and serve over rice with additional teriyaki sauce, if desired.
https://www.facebook.com/share/v/164WFbryZS3/
Mediterranean Baked Chicken Legs and Potatoes
Fill baking dish with drumsticks or bone in thighs, laid out. Pat dry.
In small bowl, mix 1/4 cup olive oil, 1/4 cup lemon juice, 6-7 minced garlic cloves, 2 teaspoons salt, 1 teaspoon each of pepper, paprika, Italian seasonings. Pour over chicken. Quarter 4-5 Yukon gold potatoes and add to the chicken and mix to coat with olive oil mixture. Bake 400* for about 1 hour until potatoes are fork tender and chicken is cooked through. Garnish with parsley.
https://www.facebook.com/share/v/1DE9RCdczK/
Dump and Bake Chicken Parm-ish Casserole
2 chicken breasts (should maybe be 3), cubed, into greased 9x13 baking dish
Season with salt, pepper, garlic powder, and Italian seasoning.
Add one jar marinara sauce.
Add 1 lb penne or rigatoni pasta.
Add 3 cups chicken broth (or water).
Mix.
Cover with foil.
Bake 425* for 30 minutes. (Not done.)
Stir.
Top with shredded mozzarella cheese,
Shredded Parmesan,
1 cup panko bread crumbs.
Back in the oven for 10-15 minutes or something, until noodles are tender and chicken is cooked.
Sprinkle parsley on top.
https://www.facebook.com/share/v/187VdrhNk8/
Chicken Pot Pie Cobbler
1 stick of melted butter in 9x13 dish
3 cups of cooked shredded chicken
In a bowl mix
Season with pepper, onion powder and garlic powder.
Spread a bag of frozen mixed vegetables on top.
In a bowl, mix 1 box of Red Lobster biscuit mix, seasoning packet, and 2 cups of milk. Whisk. Add 1/2 cup shredded cheddar cheese if desired.
Pour over the top of the vegetables. Don’t stir.
Then whisk in the same bowl: 1 can cream of chicken soup and 1 cup of chicken broth. Pour around the top randomly.
Bake 375* for 55 minutes. Let cool another 5-10 minutes.
Sprinkle parsley on the top
https://www.facebook.com/share/v/19Gc54b69S/
Parmesan Crusted Chicken
Hellmann’s® or Best Foods® Mayonnaise transforms your chicken into a juicier, crispier, more delicious meal.
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.
SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked. TIP: Omit Parmesan cheese and have "Magically Moist Chicken" on the table in less than 30 minutes.
Non-Bland Chicken Breasts
Cut slices into chicken breasts.
Mix plain yogurt, salt, pepper, paprika , turmeric, oregano. Coat chicken, working ingredients into slices. Cover, and marinate several hours in fridge.
Layer sliced or chopped onion on bottom of baking dish. Layer tomato slices on top of onions. Lay chicken on top of tomato slices. Drizzle lemon juice on top.
Not sure of baking temp & time, probably about 30 minutes at 350* or until internal temperature reaches 165*F
Caesar Chicken
3 large chicken breasts, laid out in baking dish.
Season with salt & pepper.
Cover with bottle of creamy Caesar dressing.
2 slices of provolone on each breast to cover each breast.
Crush bag of Caesar croutons & spread on top.
(Can cover with foil to prevent drying.)
375º for about 30 min. (doesn't seem long enough)
Chicken, Stuffing, & Green Bean Cassarole
Ingredients
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can green beans, drained
salt and pepper to taste
1 (12 ounce) package unseasoned dry bread stuffing mix
1 cup shredded Cheddar cheese
Directions
In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
Preheat oven to 375 degrees F (190 degrees C).
Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.
Homemade Shake N Bake Chicken Drum Sticks
Preheat oven to 400º
Use a zip-lock bag or dredge in a bowl:
Bread crumbs
Salt
Spices – any combination of poultry seasoning, Italian spices, pepper,
Parmesan Cheese (optional)
Rinse chicken in water. Do not pat dry.
Shake in a bag, or dredge, one piece at a time to coat.
Use broiler pan to keep chicken from getting too soggy.
Put on lower shelf of oven.
Some recipes call for skinless chicken. Some recipes call for oil on chicken before coating.
Bake 400º for 45 min.
Stuffed Chicken Breasts over Carrots
2 bags frozen crinkle cut carrots spread out in 9 X 13” baking dish.
Sprinkle with garlic powder and black pepper.
Butterfly 4 chicken breasts to make pockets.
Season both sides of breast with Italian seasoning, salt, pepper, and garlic powder.
Prepare a box of Stove Top chicken stuffing per pkg directions.
Stuff the stuffing into chicken breasts.
Dice a couple of Granny Smith apples & add on top of stuffing.
Melt 1 ½ sticks of melted butter & whisk with about 2 TBS of honey. Drizzle over chicken & carrots.
Bake 375º for about 1 hour.
Caramelized Baked Chicken Legs
https://www.blessthismessplease.com/chicken-legs/
Ingredients
2 1/2 pounds chicken legs
3/4 cup honey
1/2 cup soy sauce (or coconut aminos)
1/4 cup ketchup
2-3 cloves garlic, minced
salt and pepper
(Optional: Can use ½ cup each of soy sauce, ketchup, and honey)
(Optional: Can cook 4 hrs high or 6-8 hrs low in slow cooker, flavorful and moist, but not at all crispy)
Instructions
Preheat the oven to 350 degrees. Lay the chicken legs out and give them a good sprinkling of salt and pepper on both sides Put them in a foil-lined baking dish with high sides (the foil is to make clean up easier – it’s not essential). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
In a glass measuring cup measure out the honey, soy sauce, and ketchup. Add the minced garlic and stir. If the mixture doesn’t combine well, microwave it on high for thirty seconds and stir again. Pour the honey mixture over the chicken legs.
Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and flip. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.
Fried Chicken Patties with Dip
Ingrediants:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 large eggs
3 tablespoons grated onion
2 tablespoons finely chopped fresh parsley
1 1/2 cups shredded mozzarella cheese
1 (1 ounce) packet dry ranch dressing mix, divided
3/4 cup mayonnaise, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil, plus more as needed for frying
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Instructions:
Combine chicken, eggs, onion, parsley, mozzarella, and half of ranch seasoning packet in a large bowl. Add 1/2 cup mayonnaise, salt, and pepper and stir to combine. Stir in flour just until mixture comes together.
Preheat the oven to 200 degrees F (93 degrees C). Place a rack inside a sheet pan and set in the oven while it preheats. Heat 1 1/2 tablespoons oil in a large, nonstick skillet over medium-high heat.
Working in batches, spoon about 1/4 cup of chicken mixture into skillet for each patty. Cook, undisturbed, until golden brown, about 4 minutes. Flip and cook until golden brown and cooked through, 3 to 4 minutes more. An instant read thermometer inserted near the center will read 165 degrees F (74 degrees C). Repeat with remaining oil and chicken mixture. Place cooked patties on the prepared pan in the oven to keep warm.
Combine remaining mayonnaise and remaining ranch seasoning in a small bowl. Add lemon juice and cayenne and stir until well combined. Serve chicken patties with ranch sauce.
https://www.allrecipes.com/crispy-cheesy-chicken-ranch-patties-recipe-8678264?utm_source=facebook.com&utm_medium=social&utm_content=fbreel&utm_campaign=allrecipes
Pan-Cooked Chicken
Thinly slice 1 small red onion per chicken breast.
“Fillet” chicken breasts by making 6-7 diagonal cuts across.
Season both sides with salt, pepper, garlic powder, thyme, and paprika. Drizzle with olive oil (or avocado oil?), and rub it all over, including into the cuts.
Fry until brown (both sides).
Remove from heat and set aside.
Add more oil to the pan, and add onions and chopped garlic cloves. Fry 2 min.
Add ½ TBS ground mustard per chicken breast.
Add 1 TBS soy sauce per chicken breast.
Continue cooking until brown-ish.
Add 3 oz beer per breast.
Add ½ TBS honey per breast.
Boil for 1 min.
Return chicken breasts to pan.
Cover & cook for 15 min.
Spoon sauce over breasts.
Sprinkle with chives.
Plate, drizzle/spoon over with sauce & serve.
Bride’s Chicken –
makes four servings
· Four 3-ounce skinless boneless chicken breasts (note the more appropriate portion size)
· ¼ cup fat-free vinaigrette dressing (I usually use a balsamic vinegar based dressing from Kraft)
· ½ envelope (four 8-fluid-ounce servings each) onion soup mix, about 2 tablespoons (Yes, of course I use the Lipton brand. Be sure to save the rest of the packet in an airproof container for another time or it gets really hard.)
· 2 tablespoons apricot spreadable fruit (Polaner brand is especially good. I’ve also tried raspberry but the flavor is not quite as good)
1. Preheat oven to 375 degrees. Spray an 8 inch square baking pan with nonstick cooking spray.
2. Place chicken breasts in prepared baking pan. In small bowl, combine dressing, soup mix and spreadable fruit; spread over chicken.
3. Bake 20-25 minutes, until chicken is cooked through and juices run clear when pierced with fork.
Each serving provides: ½ Fruit, ¼ Vegetable, 2 Proteins, 30 Optional Calories
Can serve over noodles, and use the pan drippings as a sauce.
Per serving: 134 Calories, 20 g. Protein, 1 g. Fat, 9 g. Carbohydrate, 14 mg. Calcium, 622 mg. Sodium, 49 mg. Cholesterol, 0 g. Dietary fiber
This is a fancier version, also from Weight Watchers.
https://www.weightwatchers.com/us/recipe/apricot-balsamic-glazed-chicken-breasts/5626a640a6d5b39610701c6e
Chicken Parmesan
Egg/s
Breadcrumbs
Chicken breast halves (skinless, boneless)
Jar spaghetti sauce
Mozzarella cheese
Parmesan cheese
Preheat oven to 350º
Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
I also, prefer adding a few more spices TO THE BREAD CRUMBS, like basil, oregano, garlic powder, salt, fresh cracked pepper and onion powder, and a few TBSP of the parmensan cheese; not only ON IT later. For some reason these spices (added separately) are good, but we don't like with an pre-mix of "Italian" spice. It seems to taste a little "soapy". Not sure which spice does that to it.? Some suggested to "double dip" in bread crumbs; If you do, you should really LIKE a heavy battering. It was too thick for our tastes(esp. since you bake in the sauce; to me, the bottom gets a little mushy, and it just adds extra fat and calories). I also use a cookie cooling "RACK" SET ON TOP of a baking sheet, to bake the chicken on instead of just on the cookie sheet pan. It comes out much crisper; letting air get to the BOTTOM of the chicken, also. Also, I wait to spoon the SECOND 1/2 of the sauce UNTIL SERVING, the chicken will stay crisper,(even with the cheese on top).
http://allrecipes.com/recipe/8975/chicken-parmigiana/
Aloha Chicken and Rice Bake
In 9x13 baking dish, dump
1 1/2 cups of minute rice
2 cubed chicken breasts (about 1 lb)
1 diced red bell pepper
1/2 red onion, diced
1 @20 ounce can of pineapple tidbits in juice
Mix to combine
In a bowl, combine
3/4 cups of chicken broth
1/2 cup of soy sauce
1/4 cup of brown sugar
3-4 minced garlic cloves
Fresh grated ginger if you have it (Denise: maybe a bit of ground ginger)
Whisk together and pour over the chicken and rice mixture.
Cover with foil and bake 425* for about 50 minutes
If too much liquid, return to the oven for a while.
Garnish with fresh chopped green onions
https://www.facebook.com/share/v/14jqJe2xDRg/
Low-sodium Lemon Chicken
Source: Champaign-Urbana News-Gazette, Wednesday, March 11, 2020, p. D-1
The trick to low sodium cooking is to use strong flavors that aren’t salt to excite and stimulate your taste buds. Acids such as lemon juice or vinegar work particularly well, as do hearty herbs and the sharper-tasting spices.
…I wanted to make my salt-free chicken on the stove top, so I decided to braise it. It’s one of my favorite ways to cook chicken.
All you have to do is sear it on both sides in olive oil or butter infused with garlic and thyme or rosemary. I usually pour off the fat, which can be considerable, then add enough liquid to come up about 1 inch in the pan.
Usually, I use chicken stock, but that has salt in it. So I added water, along with the juice of two lemons. Then I covered the pan, simmered it until it was done and used a cornstarch slurry to turn the braising liquid into a zippy, salt-free gravy
3 pounds chicken, cut into serving pieces 1 tablespoon butter 1 garlic clove, peeled and crushed 3 sprigs fresh thyme or ½ teaspoon dried Juice of 2 large lemons (or 3 small) 1 teaspoon cornstarch
Pat chicken dry. In a large skillet with a lid, melt butter over medium high heat. Add garlic and thyme and cook until fragrant, 30 seconds to 1 minute. Add chicken skin-side down and cook until golden brown on bottom. Remove garlic, flip chicken and cook until golden brown on other side. Pour off grease.
Add water to pan to a depth of ½ inch. Add lemon juice. Cover and cook at a simmer until chicken is done, around 20 minutes for white meat and 30 minutes for dark. Add more water if necessary. Remove chicken to a platter but keep heat on under liquid.
Mix cornstarch with 2 tablespoons water in a small bowl and stir into liquid. Bring to a boil, stirring frequently, and cook until thickened. Serve over chicken.
Chicken Cordon Bleu Croissant Braid
Spread the Dijon mustard evenly down the center strip of the dough, if using. Layer the shredded chicken evenly over the mustard, then top with the ham slices followed by the Swiss cheese slices.
Braid the dough: Starting at one end, fold the dough strips alternately over the filling from each side, slightly overlapping them in the center to create a braided pattern. Tuck both ends underneath to seal the braid. Brush the entire surface with the beaten egg or melted butter, then sprinkle with dried parsley and poppy or sesame seeds, if desired.
Bake for 25–30 minutes, or until the braid is deeply golden brown and the cheese is melted and bubbly. Remove from the oven and let it rest for 5–10 minutes before slicing and serving.
https://www.facebook.com/share/r/17xj8Mm5xg/
Easy One Pan Chicken and Pasta
In a 9X13 baking dish add the following:
1 (24 oz) jar of marinara sauce
1 (15 oz) jar Alfredo sauce
1 lb fresh chicken, diced
Salt and pepper
1 tsp crushed red pepper
1 tsp Italian seasoning Pour
1 tsp garlic granules
1 lb dry pasta
1 cup chicken broth
Stir to blend, making sure there is enough liquid to cover the pasta.
Cover tightly with foil and bake in preheated oven 425* for 35 minutes. Stir to blend and if pasta looks too dry, add more chicken broth (1/2 cups or so).
Top with shredded mozzarella and put back in the oven 5-8 minutes to melt the cheese.
Top with fresh or dried parsley and serve.
(Misty and Kyle)
Loaf Pan Chicken
8 lbs boneless skinless chicken thighs
2 tablespoons each of
Olive oil, paprika, cumin, garlic powder
1 tablespoon each of
Kosher salt and black pepper
Oven to 450*F
Toss chicken with everything above until coated.
Pack into 2 loaf pans
Bake 50-55 minutes until internal temperature is 175*F
Cool 10 minutes, then tip pans to pour off excess liquid/fat.
Flip out onto a cutting board and cut into strips.
Freeze until needed.
(from "College Meal Prep for a Week." Serve on burrito tortillas with Guacamole and pico de Gallo recipes included in "sauces" & "Crema" white sauce,
Denise: or salsa & sour cream)
https://www.facebook.com/share/r/18rPFBqzG7/
Stuffed Chicken Breasts
- 3 chicken breasts
- salt, pepper, turmeric, oregano, olive oil
- 2 T mayonnaise, 1 T mustard, 1/2 container cream cheese.
- 8 oz grated cheese (sharp white cheddar)
- Green herbs (chives, parsley, green onion, whatever)
- 3 cloves minced garlic.
- Preheat oven to 390º
- Slice 3 chicken breasts in half to make 6 thin breast filets.
- Pound with mallet to tenderize.
- Season tops only with salt, pepper, turmeric, oregano, & drizzle of olive oil. Spread with hands evenly over chicken.
- In a bowl, mix mayonnaise, mustard, cream cheese together. Spread over chicken, reserving some for later.
- Distribute grated cheese on top of breasts. (Use all.) Sprinkle chives and garlic on top of cheese.
- Roll up chicken breasts and place in baking dish.
- Spread remaining mayonnaise/cream cheese mixture on top of rolled up chicken breasts..
- Bake 390º for 40 minutes.
Stuffed Chicken Breasts 2
Slice chicken breasts in half to make thin portions, and pound each slice with meat mallet to make more tender
Season with salt, pepper, turmeric, and oregano.
Spread seasoning over chicken fillets. Set aside.
In a bowl, mix 2 TBS mayonnaise, 1 TBS mustard, 1 TBS creamy ricotta cheese (approximate measures). Set this sauce aside.
Grate 200 grams cheese. Add chopped parsley, 2 crushed garlic cloves
Coat the tops of each chicken breast half with sauce, using brush.
Add grated cheese mixture.
Roll the breast up.
Arrange in baking pan.
Spread remaining sauce on top, using brush.
Bake 400º approximately 40 minutes.
Suggestion: add slice of prosciutto before rolling, and cover pan to keep from drying out.
Chicken Rollotini (like chicken cordon bleu)
Slice chicken breasts in half and tenderize with a mallet.
Season one side with salt and pepper.
Coat with oil and then with seasoned bread crumbs and Parmesan cheese mixture.
Layer a slice of ham and provolone cheese on top of the breasts.
Roll each breast and secure with a toothpick.
Arrange in baking dish.
Sprinkle any leftover bread crumbs and cheese mixture over the top.
Speer a Pat of butter on top of each toothpick.
Pour chicken broth and white wine around the outside of the breasts. Bake at 375* for about 35-40 minutes. Serve with pan sauce (and fresh parsley, if desired).
https://www.facebook.com/share/v/1HELr1PvFw/
15 Minute Honey Garlic Chicken
Chop up 2 chicken breasts into cubes.
Salt and pepper the chicken.
Place in a hot oiled pan.
Cook about halfway.
In a bowl, whisk:
4 tablespoons (1/4 cup) of soy sauce (or coconut aminos)
4 tablespoons (1/4 cup) of honey or hot honey
2-3 minced garlic cloves
Some red pepper flakes (optional)
Pour sauce over chicken and continue cooking.
Add corn starch slurry for the last 4 minutes.
Serve over rice.
Garnish with sesame seeds and/or chives.
https://www.facebook.com/share/v/1D7KoMpdW7/
Creamy French Onion Chicken and Rice
(Recipe is for 2, double for 4)
1 pack of Knorr’s Chicken flavored rice in baking dish (Denise: or about 1/3 cups of rice per person/breast)
1 cup of chicken broth or water (Denise: or about 2/3 cups of liquid per person)
Frozen green beans spread on top
2 chicken breasts (or thighs, whatever) on the top
Season with salt and pepper
Spoon a big dollop of French onion dip on top of each breast, and spread
Sptread a handful of mozzarella cheese over the top of each breast.
French fried onions on top. Parsley on top.
Cover and Bake 350* until chicken is cooked through and rice is no longer crunchy.
https://www.facebook.com/share/v/18kCtLwHJW/
Baked Chicken Thighs (with skin and bones)
- Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
Dab the chicken skin dry with a paper towel to remove any moisture. - Drizzle the chicken with olive oil and season generously with the seasoning or salt and pepper. Rub the seasoning and oil into the chicken skin.
Seasoning*- ½ teaspoon paprika or ¼ teaspoon each sweet paprika and smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves or dried rosemary or basil
- Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.
- Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.
https://www.spendwithpennies.com/baked-chicken-thighs/
Pan Cooked Chicken Breast
Open chicken breast by slicing it in half most of the way. Cover with plastic wrap and use a meat mallet to tenderize it. Can use a pot lid as a guide to trim it into a circular shape if desired. Coat the chicken in flour. In separate bowl whisk 3 eggs with 1 teaspoon of salt and 1/2 teaspoon of black pepper , 3 cloves of minced garlic, chopped green onions, and 3 tablespoons of Parmesan cheese. Coat the chicken in the egg mixture. In a skillet, melt 1 tablespoon of butter (per breast) and cook both sides of the breast. Remove the chicken. Deglaze with 1 cup of chicken broth (per breast?), 3 more cloves of minced garlic, juice of 1 lemon, and another tablespoon of butter. Return chicken to the pan and cook in the sauce, basting and flipping over. Serve with the sauce drizzled over it.
https://www.facebook.com/share/v/14qKBeqNaQx/
Asian Chicken and Spaghetti
Chicken, cabbage, bell peppers, carrot, onion, garlic, soy sauce (or coconut aminos)
Cut chicken breasts into small strips
Season with salt and pepper, and mix with flour to coat. (About 1/4 cup per breast)
Fry in butter until browned (about 1 tablespoon per breast)
Cut cabbage into thin slices (about 1/4 small head per serving).
Cut red, green, and yellow peppers into thin strips (about 1/3-1/2 of each color pepper per serving)
Cut peeled carrots into diagonal slices (about 1 carrot per serving)
Sauté roughly chopped onion (not sure how much, maybe 1/3 - 1/2 onion per serving) and minced garlic in olive oil.
Add cabbage, peppers, and carrots.
Fry 1 minute.
Cover and cook for 3 minutes.
Stir in some soy sauce (or coconut aminos) (probably about 1/4 cup per serving)
Stir in a corn starch slurry.
Cook 2 minutes.
Stir in cooked spaghetti
And chicken.
https://www.facebook.com/share/v/1Q55eVkpqt/
Chicken & Rice Bake
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
How to Make It
1 Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
2 Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Golden Mushroom Chicken Bake
Dump 2 cans of Campbell’s golden mushroom soup into 9x13 baking dish.
Add a bit of water to the cans and rinse out any remaining soup to add to the baking dish.
Whisk together.
Add 1/2 lb of sliced baby Bella mushrooms and stir in.
Add chicken breasts and cover with mushroom sauce.
Season with pepper and red pepper flakes (optional).
Cover and bake 350* for about 45 minutes.
Top with crushed Ritz crackers and/or French fried onions.
Return to oven uncovered for 10 more minutes.
Garnish with parsley.
Serve over egg noodles or rice or pasta or potatoes.
Note: one comment said, I use that to make golden mushroom hamburgers. Cook your hamburgers in a skillet on stove. When they are almost done, add the soup to the skillet. Smoother the soup over and around the hamburgers. I serve with mashed potatoes and green beans. The soup turns into a gravy for the potatoes and green beans. Yum!!
Could also use French onion soup for burgers in the same way.
Can also use in a crockpot with a beef roast.
Can also use it for “smothered pork chops.” Try golden mushroom soup mixed with roasted garlic soup.
https://www.facebook.com/share/v/1CeSnPy5Tp/
4 Ingredient Chicken Pesto Casserole
Cook and drain 1 box of bow tie pasta and dump into mixing bowl.
Add about 2 1/2 cups of cooked shredded chicken
Add 1 jar of pesto sauce
Optional: add some crushed red pepper
Mix together and pour into greased 9x13 baking dish and spread evenly
Top with shredded Parmesan cheese
Bake 350* just long enough for cheese to melt.
Garnish with parsley when served
https://www.facebook.com/share/v/1C1kP2wki6/
Dolly Parton 5 Ingredient Chicken Casserole
In a mixing bowl, combine 3 cups of shredded cooked (rotisserie?) chicken with 1 cup of sour cream and 1 can of cream of chicken soup
Mix well.
Grease a square 9x9 baking dish.
Put half of the mixture into the dish and spread evenly.
Top with freshly shredded cheddar cheese.
Put the remaining chicken mixture on top.
Put more cheese on top of that.
Top with crushed Ritz crackers.
Bake at 350* for about 30 minutes, until hot and bubbly.
Let cool about 5 minutes before serving.
https://www.facebook.com/share/v/1Dk4FceTDT/
Easy One Pan Chicken And Rice Dinner
In a large bowl, mix together:
2 cups of long grain rice
1 colorful bell pepper (chopped)
1 onion (chopped)
1 can of cream of chicken soup
1 can of cream of mushroom soup (“with roasted garlic” is good)
1 packet of onion soup mix
About 1 teaspoon of oregano
2 cups of chicken broth or water
Pour into greased 9x13 baking dish.
Place chicken thighs on top of rice mixture. so that they don’t touch.
Sprinkle with seasoned salt.
Cover with foil.
Bake 350* for about 1 1/2 hours.
Garnish with parsley.,
https://www.facebook.com/share/v/1HDkFRgQLH/
Party Baked Chicken
Put 2 Chicken Breasts into a
Ziplock bag containing 1/4 cups flour mixed with pinch of salt, pepper, garlic powder, and onion powder. Shake until chicken is coated.
In mixing bowl combine 1 can cream of chicken soup with 1/2 cup of mayonnaise. Dip chicken into the mixture to coat.
Place into greased baking dish.
Whisk 1 cup of panko bread crumbs with 3 tablespoons of melted butter.
Add pinch of Italian seasoning and 1 cup of shredded cheddar cheese. Cover breasts with breadcrumb and cheese mixture.
Cover with foil and bake 425* for 30-35 minutes. Remove foil and return to oven for about 5 minutes to brown the top and finish cooking the chicken.
https://www.facebook.com/share/v/1CyZcV957X/
Holy Sheet Pan Chicken Teriyaki
Cut a couple of chicken breasts into thin strips and put in a mixing bowl.
Season with salt, pepper, and a half cup of teriyaki sauce (“Kentuckyaki”). Set aside to marinate.
Cut 1-2 red bell peppers into strips.
Cut broccoli head into small florets.
Cut a couple of washed, cleaned carrots onto strips.
Season vegetables with salt, pepper, olive oil .
Line a baking sheet with foil and spread vegetables on it.
Distribute chicken with vegetables.
Bake 400* for about 20 minutes, until chicken is cooked.
Top with sesame seeds and serve over rice with additional teriyaki sauce, if desired.
https://www.facebook.com/share/v/164WFbryZS3/
Mediterranean Baked Chicken Legs and Potatoes
Fill baking dish with drumsticks or bone in thighs, laid out. Pat dry.
In small bowl, mix 1/4 cup olive oil, 1/4 cup lemon juice, 6-7 minced garlic cloves, 2 teaspoons salt, 1 teaspoon each of pepper, paprika, Italian seasonings. Pour over chicken. Quarter 4-5 Yukon gold potatoes and add to the chicken and mix to coat with olive oil mixture. Bake 400* for about 1 hour until potatoes are fork tender and chicken is cooked through. Garnish with parsley.
https://www.facebook.com/share/v/1DE9RCdczK/
Dump and Bake Chicken Parm-ish Casserole
2 chicken breasts (should maybe be 3), cubed, into greased 9x13 baking dish
Season with salt, pepper, garlic powder, and Italian seasoning.
Add one jar marinara sauce.
Add 1 lb penne or rigatoni pasta.
Add 3 cups chicken broth (or water).
Mix.
Cover with foil.
Bake 425* for 30 minutes. (Not done.)
Stir.
Top with shredded mozzarella cheese,
Shredded Parmesan,
1 cup panko bread crumbs.
Back in the oven for 10-15 minutes or something, until noodles are tender and chicken is cooked.
Sprinkle parsley on top.
https://www.facebook.com/share/v/187VdrhNk8/
Chicken Pot Pie Cobbler
1 stick of melted butter in 9x13 dish
3 cups of cooked shredded chicken
In a bowl mix
Season with pepper, onion powder and garlic powder.
Spread a bag of frozen mixed vegetables on top.
In a bowl, mix 1 box of Red Lobster biscuit mix, seasoning packet, and 2 cups of milk. Whisk. Add 1/2 cup shredded cheddar cheese if desired.
Pour over the top of the vegetables. Don’t stir.
Then whisk in the same bowl: 1 can cream of chicken soup and 1 cup of chicken broth. Pour around the top randomly.
Bake 375* for 55 minutes. Let cool another 5-10 minutes.
Sprinkle parsley on the top
https://www.facebook.com/share/v/19Gc54b69S/
Parmesan Crusted Chicken
Hellmann’s® or Best Foods® Mayonnaise transforms your chicken into a juicier, crispier, more delicious meal.
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.
SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked. TIP: Omit Parmesan cheese and have "Magically Moist Chicken" on the table in less than 30 minutes.
Non-Bland Chicken Breasts
Cut slices into chicken breasts.
Mix plain yogurt, salt, pepper, paprika , turmeric, oregano. Coat chicken, working ingredients into slices. Cover, and marinate several hours in fridge.
Layer sliced or chopped onion on bottom of baking dish. Layer tomato slices on top of onions. Lay chicken on top of tomato slices. Drizzle lemon juice on top.
Not sure of baking temp & time, probably about 30 minutes at 350* or until internal temperature reaches 165*F
Caesar Chicken
3 large chicken breasts, laid out in baking dish.
Season with salt & pepper.
Cover with bottle of creamy Caesar dressing.
2 slices of provolone on each breast to cover each breast.
Crush bag of Caesar croutons & spread on top.
(Can cover with foil to prevent drying.)
375º for about 30 min. (doesn't seem long enough)
Chicken, Stuffing, & Green Bean Cassarole
Ingredients
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can green beans, drained
salt and pepper to taste
1 (12 ounce) package unseasoned dry bread stuffing mix
1 cup shredded Cheddar cheese
Directions
In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
Preheat oven to 375 degrees F (190 degrees C).
Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.
Homemade Shake N Bake Chicken Drum Sticks
Preheat oven to 400º
Use a zip-lock bag or dredge in a bowl:
Bread crumbs
Salt
Spices – any combination of poultry seasoning, Italian spices, pepper,
Parmesan Cheese (optional)
Rinse chicken in water. Do not pat dry.
Shake in a bag, or dredge, one piece at a time to coat.
Use broiler pan to keep chicken from getting too soggy.
Put on lower shelf of oven.
Some recipes call for skinless chicken. Some recipes call for oil on chicken before coating.
Bake 400º for 45 min.
Stuffed Chicken Breasts over Carrots
2 bags frozen crinkle cut carrots spread out in 9 X 13” baking dish.
Sprinkle with garlic powder and black pepper.
Butterfly 4 chicken breasts to make pockets.
Season both sides of breast with Italian seasoning, salt, pepper, and garlic powder.
Prepare a box of Stove Top chicken stuffing per pkg directions.
Stuff the stuffing into chicken breasts.
Dice a couple of Granny Smith apples & add on top of stuffing.
Melt 1 ½ sticks of melted butter & whisk with about 2 TBS of honey. Drizzle over chicken & carrots.
Bake 375º for about 1 hour.
Caramelized Baked Chicken Legs
https://www.blessthismessplease.com/chicken-legs/
Ingredients
2 1/2 pounds chicken legs
3/4 cup honey
1/2 cup soy sauce (or coconut aminos)
1/4 cup ketchup
2-3 cloves garlic, minced
salt and pepper
(Optional: Can use ½ cup each of soy sauce, ketchup, and honey)
(Optional: Can cook 4 hrs high or 6-8 hrs low in slow cooker, flavorful and moist, but not at all crispy)
Instructions
Preheat the oven to 350 degrees. Lay the chicken legs out and give them a good sprinkling of salt and pepper on both sides Put them in a foil-lined baking dish with high sides (the foil is to make clean up easier – it’s not essential). A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
In a glass measuring cup measure out the honey, soy sauce, and ketchup. Add the minced garlic and stir. If the mixture doesn’t combine well, microwave it on high for thirty seconds and stir again. Pour the honey mixture over the chicken legs.
Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and flip. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.
Fried Chicken Patties with Dip
Ingrediants:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 large eggs
3 tablespoons grated onion
2 tablespoons finely chopped fresh parsley
1 1/2 cups shredded mozzarella cheese
1 (1 ounce) packet dry ranch dressing mix, divided
3/4 cup mayonnaise, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil, plus more as needed for frying
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Instructions:
Combine chicken, eggs, onion, parsley, mozzarella, and half of ranch seasoning packet in a large bowl. Add 1/2 cup mayonnaise, salt, and pepper and stir to combine. Stir in flour just until mixture comes together.
Preheat the oven to 200 degrees F (93 degrees C). Place a rack inside a sheet pan and set in the oven while it preheats. Heat 1 1/2 tablespoons oil in a large, nonstick skillet over medium-high heat.
Working in batches, spoon about 1/4 cup of chicken mixture into skillet for each patty. Cook, undisturbed, until golden brown, about 4 minutes. Flip and cook until golden brown and cooked through, 3 to 4 minutes more. An instant read thermometer inserted near the center will read 165 degrees F (74 degrees C). Repeat with remaining oil and chicken mixture. Place cooked patties on the prepared pan in the oven to keep warm.
Combine remaining mayonnaise and remaining ranch seasoning in a small bowl. Add lemon juice and cayenne and stir until well combined. Serve chicken patties with ranch sauce.
https://www.allrecipes.com/crispy-cheesy-chicken-ranch-patties-recipe-8678264?utm_source=facebook.com&utm_medium=social&utm_content=fbreel&utm_campaign=allrecipes
Pan-Cooked Chicken
Thinly slice 1 small red onion per chicken breast.
“Fillet” chicken breasts by making 6-7 diagonal cuts across.
Season both sides with salt, pepper, garlic powder, thyme, and paprika. Drizzle with olive oil (or avocado oil?), and rub it all over, including into the cuts.
Fry until brown (both sides).
Remove from heat and set aside.
Add more oil to the pan, and add onions and chopped garlic cloves. Fry 2 min.
Add ½ TBS ground mustard per chicken breast.
Add 1 TBS soy sauce per chicken breast.
Continue cooking until brown-ish.
Add 3 oz beer per breast.
Add ½ TBS honey per breast.
Boil for 1 min.
Return chicken breasts to pan.
Cover & cook for 15 min.
Spoon sauce over breasts.
Sprinkle with chives.
Plate, drizzle/spoon over with sauce & serve.
Bride’s Chicken –
makes four servings
· Four 3-ounce skinless boneless chicken breasts (note the more appropriate portion size)
· ¼ cup fat-free vinaigrette dressing (I usually use a balsamic vinegar based dressing from Kraft)
· ½ envelope (four 8-fluid-ounce servings each) onion soup mix, about 2 tablespoons (Yes, of course I use the Lipton brand. Be sure to save the rest of the packet in an airproof container for another time or it gets really hard.)
· 2 tablespoons apricot spreadable fruit (Polaner brand is especially good. I’ve also tried raspberry but the flavor is not quite as good)
1. Preheat oven to 375 degrees. Spray an 8 inch square baking pan with nonstick cooking spray.
2. Place chicken breasts in prepared baking pan. In small bowl, combine dressing, soup mix and spreadable fruit; spread over chicken.
3. Bake 20-25 minutes, until chicken is cooked through and juices run clear when pierced with fork.
Each serving provides: ½ Fruit, ¼ Vegetable, 2 Proteins, 30 Optional Calories
Can serve over noodles, and use the pan drippings as a sauce.
Per serving: 134 Calories, 20 g. Protein, 1 g. Fat, 9 g. Carbohydrate, 14 mg. Calcium, 622 mg. Sodium, 49 mg. Cholesterol, 0 g. Dietary fiber
This is a fancier version, also from Weight Watchers.
https://www.weightwatchers.com/us/recipe/apricot-balsamic-glazed-chicken-breasts/5626a640a6d5b39610701c6e
Chicken Parmesan
Egg/s
Breadcrumbs
Chicken breast halves (skinless, boneless)
Jar spaghetti sauce
Mozzarella cheese
Parmesan cheese
Preheat oven to 350º
Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
I also, prefer adding a few more spices TO THE BREAD CRUMBS, like basil, oregano, garlic powder, salt, fresh cracked pepper and onion powder, and a few TBSP of the parmensan cheese; not only ON IT later. For some reason these spices (added separately) are good, but we don't like with an pre-mix of "Italian" spice. It seems to taste a little "soapy". Not sure which spice does that to it.? Some suggested to "double dip" in bread crumbs; If you do, you should really LIKE a heavy battering. It was too thick for our tastes(esp. since you bake in the sauce; to me, the bottom gets a little mushy, and it just adds extra fat and calories). I also use a cookie cooling "RACK" SET ON TOP of a baking sheet, to bake the chicken on instead of just on the cookie sheet pan. It comes out much crisper; letting air get to the BOTTOM of the chicken, also. Also, I wait to spoon the SECOND 1/2 of the sauce UNTIL SERVING, the chicken will stay crisper,(even with the cheese on top).
http://allrecipes.com/recipe/8975/chicken-parmigiana/
Aloha Chicken and Rice Bake
In 9x13 baking dish, dump
1 1/2 cups of minute rice
2 cubed chicken breasts (about 1 lb)
1 diced red bell pepper
1/2 red onion, diced
1 @20 ounce can of pineapple tidbits in juice
Mix to combine
In a bowl, combine
3/4 cups of chicken broth
1/2 cup of soy sauce
1/4 cup of brown sugar
3-4 minced garlic cloves
Fresh grated ginger if you have it (Denise: maybe a bit of ground ginger)
Whisk together and pour over the chicken and rice mixture.
Cover with foil and bake 425* for about 50 minutes
If too much liquid, return to the oven for a while.
Garnish with fresh chopped green onions
https://www.facebook.com/share/v/14jqJe2xDRg/
Low-sodium Lemon Chicken
Source: Champaign-Urbana News-Gazette, Wednesday, March 11, 2020, p. D-1
The trick to low sodium cooking is to use strong flavors that aren’t salt to excite and stimulate your taste buds. Acids such as lemon juice or vinegar work particularly well, as do hearty herbs and the sharper-tasting spices.
…I wanted to make my salt-free chicken on the stove top, so I decided to braise it. It’s one of my favorite ways to cook chicken.
All you have to do is sear it on both sides in olive oil or butter infused with garlic and thyme or rosemary. I usually pour off the fat, which can be considerable, then add enough liquid to come up about 1 inch in the pan.
Usually, I use chicken stock, but that has salt in it. So I added water, along with the juice of two lemons. Then I covered the pan, simmered it until it was done and used a cornstarch slurry to turn the braising liquid into a zippy, salt-free gravy
3 pounds chicken, cut into serving pieces 1 tablespoon butter 1 garlic clove, peeled and crushed 3 sprigs fresh thyme or ½ teaspoon dried Juice of 2 large lemons (or 3 small) 1 teaspoon cornstarch
Pat chicken dry. In a large skillet with a lid, melt butter over medium high heat. Add garlic and thyme and cook until fragrant, 30 seconds to 1 minute. Add chicken skin-side down and cook until golden brown on bottom. Remove garlic, flip chicken and cook until golden brown on other side. Pour off grease.
Add water to pan to a depth of ½ inch. Add lemon juice. Cover and cook at a simmer until chicken is done, around 20 minutes for white meat and 30 minutes for dark. Add more water if necessary. Remove chicken to a platter but keep heat on under liquid.
Mix cornstarch with 2 tablespoons water in a small bowl and stir into liquid. Bring to a boil, stirring frequently, and cook until thickened. Serve over chicken.
Chicken Cordon Bleu Croissant Braid
- 1 can (8 oz) refrigerated crescent dough sheet
- 2 cups cooked chicken breast, shredded or finely chopped
- 4–6 slices deli ham
- 4–6 slices Swiss cheese
- 1 large egg, beaten (optional, for egg wash)
- 1 tsp Dijon mustard (optional)
- 1 tbsp melted butter (optional)
- 1 tsp dried parsley (optional)
- Poppy seeds or sesame seeds for topping (optional)
Spread the Dijon mustard evenly down the center strip of the dough, if using. Layer the shredded chicken evenly over the mustard, then top with the ham slices followed by the Swiss cheese slices.
Braid the dough: Starting at one end, fold the dough strips alternately over the filling from each side, slightly overlapping them in the center to create a braided pattern. Tuck both ends underneath to seal the braid. Brush the entire surface with the beaten egg or melted butter, then sprinkle with dried parsley and poppy or sesame seeds, if desired.
Bake for 25–30 minutes, or until the braid is deeply golden brown and the cheese is melted and bubbly. Remove from the oven and let it rest for 5–10 minutes before slicing and serving.
https://www.facebook.com/share/r/17xj8Mm5xg/
Easy One Pan Chicken and Pasta
In a 9X13 baking dish add the following:
1 (24 oz) jar of marinara sauce
1 (15 oz) jar Alfredo sauce
1 lb fresh chicken, diced
Salt and pepper
1 tsp crushed red pepper
1 tsp Italian seasoning Pour
1 tsp garlic granules
1 lb dry pasta
1 cup chicken broth
Stir to blend, making sure there is enough liquid to cover the pasta.
Cover tightly with foil and bake in preheated oven 425* for 35 minutes. Stir to blend and if pasta looks too dry, add more chicken broth (1/2 cups or so).
Top with shredded mozzarella and put back in the oven 5-8 minutes to melt the cheese.
Top with fresh or dried parsley and serve.
(Misty and Kyle)
Loaf Pan Chicken
8 lbs boneless skinless chicken thighs
2 tablespoons each of
Olive oil, paprika, cumin, garlic powder
1 tablespoon each of
Kosher salt and black pepper
Oven to 450*F
Toss chicken with everything above until coated.
Pack into 2 loaf pans
Bake 50-55 minutes until internal temperature is 175*F
Cool 10 minutes, then tip pans to pour off excess liquid/fat.
Flip out onto a cutting board and cut into strips.
Freeze until needed.
(from "College Meal Prep for a Week." Serve on burrito tortillas with Guacamole and pico de Gallo recipes included in "sauces" & "Crema" white sauce,
Denise: or salsa & sour cream)
https://www.facebook.com/share/r/18rPFBqzG7/
-----
Chicken--Crockpot Recipes:
Honey Garlic Crockpot Chicken
Chicken thighs or breasts, cut up (for more Asian style) or whole.
Mix 1/3 cups honey, 1/2 cup soy sauce, 2 Tablespoons minced garlic, 1/2 cup ketchup, 1/2 teaspoons of oregano, (1 teaspoon parsley , optional), sesame seeds (optional, use for more Asian flair). Mix with cubed chicken or pour over whole breasts/thighs.
High for 4 hours.
Options: Top with more sesame seeds and YumYum sauce. Pair with rice and broccoli.
Can also put parchment paper on top of the chicken, and cook green beans (with butter) in the crockpot at the same time, which is what Mindy Knight does.
https://www.facebook.com/share/r/18E3oFUg61/ (Mindy Knight also does a very similar take using whole chicken breasts)
Crockpot Chicken Pot Pie
2 ½ lbs chicken, cut up/cubed
1 @ 50 oz can condensed cream of chicken soup
2 small bags (12 oz each) Frozen vegetable medley
Salt/pepper/garlic
Can of Pillsbury Grands biscuits
Mix everything except biscuits & even/flatten it out.
Separate the biscuits and lay on top.
8 hours low or 4 hours high.
Easy Crockpot Chicken Pot Pie
Place 3 large chicken breasts in crockpot.
Season with onion powder, garlic powder, salt & pepper.
Add 2 cans of cream of chicken soup
Add 1 can cream of celery soup
Add 12 oz bag of frozen mixed veggies.
Stir soups & veggies together
Cook on high for 4 hours.
Separately bake biscuits.
Remove chicken, shred it, dump it back in, and stir.
Serve with biscuits on top.
Crockpot Rotisserie Style Chicken:
Rub whole chicken with olive oil, spices (Creole seasoning (or Cajun), salt, black pepper, garlic powder, oregano, cumin, mustard powder, paprika and rosemary ), cook low 5-6 hours
https://www.facebook.com/share/r/1G9LVuq3VX/
Crockpot Hawaiian Shoyu Chicken
2-3 lbs of boneless skinless chicken thighs, spread evenly on bottom of crockpot
Mix sauce in a bowl:
1 cup of soy sauce (or coconut aminos)
1 cup of brown sugar
1/4 cup sliced green onions
4-5 chopped garlic clothes
healthy pinch of black pepper
1 cup of water
Whisk and pour sauce over thighs
drop a piece of peeled ginger into crockpot.
Low for 3-4 hours
Serve on rice, garnish with more sliced green onions and/or sesame seeds
https://www.facebook.com/share/v/1ENcSxBCtu/
Marry Me Crockpot Chicken
Season chicken breasts with salt, pepper, garlic powder, and onion powder.
Sear the chicken .
Mix 1 1/2 cups chicken broth with 3 tablespoons of corn starch.
Pour into crockpot.
Add 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, 1/2 teaspoons of pepper, 1/2 teaspoons paprika 1/2 teaspoon of crushed red pepper flakes . Mix well and add chicken into crockpot.
Add 4-5 minced garlic cloves.
Drain and chop about 1/3 cup of sun dried tomatoes. Distribute on the top.
Cook on low for about 6 hours.
Remove chicken.
Stir 1 cup of heavy cream into the liquid and 1/2 cups grated Parmesan cheese.
Replace the chicken.
Sprinkle with freshly chopped basil.
https://www.facebook.com/share/v/1FgztqJVX7/
Shut Up and Eat It Crockpot Chicken
10 oz pkg of cheese tortellini (will add 2nd pkg shortly)
1@15 ounce jar of Alfredo sauce
About 4 cups of cooked, shredded chicken
Another jar of Alfredo sauce
1@6 ounce pkg of shredded Parmesan cheese
1 cup of chicken broth (use broth to rinse Alfredo sauce jars to get last bit of sauce)
Add 2nd 10 ounce pkg of tortellini
Mix.
Cook on low 4-6 hours.
Serve with crushed red peppers and/or parsley on top if desired.
https://www.facebook.com/share/v/18xUYTvJgM/
Crockpot Lemon Garlic Chicken with Asparagus
3-4 pounds of Chicken thighs arranged in crockpot.
Add: 1/2 cups of chicken stock
Mix these spices in small bowl and sprinkle over chicken:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoons paprika
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper if you’re feeling frisky
Zest 1 lemon over chicken, slice the lemon and layer the slices on top of the chicken.
Slice 4 tablespoons of butter and lay on top of the lemon.
Crush 4 garlic cloves and spread on top.
Cook on low 3-4 hours.
Add asparagus. Continue cooking for another half hour.
Pairs well with rice pilaf.
https://www.facebook.com/share/v/19C9KBNDik/
Mississippi Crockpot Chicken
Whole chicken - 5 lbs
Coat with melted butter,
Packet of chicken flavored gravy mix
Packet of Ranch seasoning
Rub all over
Place 7-8 peperoncini peppers on the top (can add some of the jar juice
Sprinkle fresh chopped parsley on top.
Cook on high 4 1/2 hours
https://www.facebook.com/share/v/1ZsAsipvq6/
Crockpot Chicken, Potatoes, and Green Beans:
Crockpot Olive Garden Chicken Pasta
Tenderize 3-4 chicken breasts (if desired) and lay chicken breasts in crockpot.
Pour 1 bottle Olive Garden Italian dressing over breasts.
Pour 1 cup chicken broth into bottle and use broth to rinse dressing. Then pour over chicken.
Season with salt & pepper.
¼ cup grated Parmesan cheese. (Freshly shredded works best.)
Mix.
Dump in 1 block cream cheese.
High for 4 hours.
Cook 1 box Rotini pasta separately, al dente. (Penne and Gnocchi also work) and drain.
Shred the chicken and return to crock pot..
Add al dente-cooked Rotini pasta to chicken. Stir.
Optional: Snip fresh basil on top. Or add cooked broccoli.
Optional: Add shredded cheese on top, letting residual heat melt cheese.
Similar recipe at https://www.facebook.com/share/v/19EoJXC1mV/
Crockpot Chicken & Green Bean Cassarole
Spray crockpot with non-stick cooking spray.
Lay 1 lb halved chicken breasts on bottom. (Season if desired.)
Layer 1 box stuffing mix on top.
Pour 1 jar chicken gravy on top.
Pour ½ cup chicken broth on top.
Separately combine 1 can condensed cream of mushroom soup and 8oz sour cream. Layer on top.
Spread 12 oz fresh or frozen (or 2 cans, drained) green beans on top.
Layer French fried onions on top, to taste.
Cook 8 hours low or 4 hours high.
Crockpot Chicken & Dumplings
1 Pkg of chicken tenders
1 bag of mixed frozen veggies
½ diced onion
2 cans cream of chicken soup
2 cups of chicken broth
Add favorite seasonings (e.g., garlic, poultry seasoning, pepper, salt)
Mix together.
Cook on low for 6 hours or high for 3 hours.
Cut up pkg of biscuits on top. Cook on high for another. 60-90 minutes or until done.
Slow Cooker Chicken Marseilles
4-5 boneless, skinless chicken breast halves
2 tablespoons butter (1/4 stick)
1 packet (1.8 oz) leek soup and dip mix
½ teaspoon dill weed
1 cup milk
1 cup sour cream
cooked brown rice
Slow Cooker Crack Chicken
Ingredients:
Chicken thighs - trim off excess fat
Ranch dressing seasoning mix (can use dip mix if that's what you have)
Cream cheese
Cheddar cheese
Cooked bacon
Green onions
Directions:
Add the chicken to the slow cooker.
Top with the ranch packet and cream cheese. Wait to add the other ingredients.
Place the lid on the slow cooker
Cook on low for 7 hours and do not open the lid during the cooking time.
After the cooking time is up, shred the chicken with 2 forks. I do this right in the slow cooker, no need to remove the chicken and dirty a plate.
Add the cooked bacon then top with the cheddar cheese. Place the lid back on to let the cheese melt. Sprinkle over green onions if desired.
Serving Options:
Over white rice
Eat it as is if you are on a low carb or keto diet
Over-toasted hamburger buns
Mashed potatoes
Inside of baked potatoes
With crackers; serve as a dip
Add a salad on the side with any of the above options
Source: https://www.themagicalslowcooker.com/slow-cooker-crack-chicken/?fbclid=IwAR2gQ_WJqS7Z5BWbxxFWY30Y2jFpuNXaiBRjMimx4TIv_L_q1pZjHZ55X84
Crockpot Chicken Noodle Soup (Robyn Yum)
Servings: 6
Ingredients
1 ½ pounds boneless, skinless chicken breasts
1 large yellow onion, diced
3 large carrots, peeled and sliced
2 stalks celery, sliced
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
1 bay leaf (optional)
2 teaspoons chicken base (I use Better Than Bouillon brand)
8-9 cups reduced sodium chicken broth
8 ounces egg noodles
fresh parsley, minced
Instructions
To the bottom of a crockpot, add chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, salt and pepper, chicken base and bay leaf, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Shred the chicken and discard bay leaf.
Cook egg noodles according to package directions.
Add cooked egg noodles, a little pepper and fresh minced parsley to the soup.
Enjoy!
Danny N’s Easiest Crockpot Chicken Dinner
2 lbs of chicken thighs
Mix and pour over chicken:
1/2 cups soy sauce
About 1/3 cups of honey
3 Tablespoons apple cider vinegar
About 2 Tablespoons brown sugar
2 Tablespoons of corn starch
About 1 Tablespoon of sesame oil
5-6 cloves of minced garlic
Small amount of ground ginger
Salt and pepper
Cook on high 2-3 hours.
Add broccoli and sesame seeds.
Mix. Continue cooking for another hour or maybe longer for total cooking time of 3-4 hours.
Pairs well with jasmine rice.
Crockpot Chicken Spaghetti
1 lb low fat Velveeta
1 lb fresh cubed chicken
1 can Rotel diced tomatoes and chilis
1 can cream of chicken soup (healthy request)
1 can cream of mushroom soup (healthy request)
8 oz protein angel hair pasta, broken in half. If no protein pasta (heartier and holds up better), use a thicker pasta like penne.
2 cups low sodium chicken broth, enough to saturate noodles
Stir
Cook on high for 2 hours, stirring halfway through.
Option: shredded chicken and add cooked pasta for the last half hour.
—Kyle and Mistie Knight
https://www.facebook.com/share/v/1HjGgsJLE7/
Honey Garlic Crockpot Chicken
Chicken thighs or breasts, cut up (for more Asian style) or whole.
Mix 1/3 cups honey, 1/2 cup soy sauce, 2 Tablespoons minced garlic, 1/2 cup ketchup, 1/2 teaspoons of oregano, (1 teaspoon parsley , optional), sesame seeds (optional, use for more Asian flair). Mix with cubed chicken or pour over whole breasts/thighs.
High for 4 hours.
Options: Top with more sesame seeds and YumYum sauce. Pair with rice and broccoli.
Can also put parchment paper on top of the chicken, and cook green beans (with butter) in the crockpot at the same time, which is what Mindy Knight does.
https://www.facebook.com/share/r/18E3oFUg61/ (Mindy Knight also does a very similar take using whole chicken breasts)
Crockpot Chicken Pot Pie
2 ½ lbs chicken, cut up/cubed
1 @ 50 oz can condensed cream of chicken soup
2 small bags (12 oz each) Frozen vegetable medley
Salt/pepper/garlic
Can of Pillsbury Grands biscuits
Mix everything except biscuits & even/flatten it out.
Separate the biscuits and lay on top.
8 hours low or 4 hours high.
Easy Crockpot Chicken Pot Pie
Place 3 large chicken breasts in crockpot.
Season with onion powder, garlic powder, salt & pepper.
Add 2 cans of cream of chicken soup
Add 1 can cream of celery soup
Add 12 oz bag of frozen mixed veggies.
Stir soups & veggies together
Cook on high for 4 hours.
Separately bake biscuits.
Remove chicken, shred it, dump it back in, and stir.
Serve with biscuits on top.
Crockpot Rotisserie Style Chicken:
Rub whole chicken with olive oil, spices (Creole seasoning (or Cajun), salt, black pepper, garlic powder, oregano, cumin, mustard powder, paprika and rosemary ), cook low 5-6 hours
https://www.facebook.com/share/r/1G9LVuq3VX/
Crockpot Hawaiian Shoyu Chicken
2-3 lbs of boneless skinless chicken thighs, spread evenly on bottom of crockpot
Mix sauce in a bowl:
1 cup of soy sauce (or coconut aminos)
1 cup of brown sugar
1/4 cup sliced green onions
4-5 chopped garlic clothes
healthy pinch of black pepper
1 cup of water
Whisk and pour sauce over thighs
drop a piece of peeled ginger into crockpot.
Low for 3-4 hours
Serve on rice, garnish with more sliced green onions and/or sesame seeds
https://www.facebook.com/share/v/1ENcSxBCtu/
Marry Me Crockpot Chicken
Season chicken breasts with salt, pepper, garlic powder, and onion powder.
Sear the chicken .
Mix 1 1/2 cups chicken broth with 3 tablespoons of corn starch.
Pour into crockpot.
Add 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, 1/2 teaspoons of pepper, 1/2 teaspoons paprika 1/2 teaspoon of crushed red pepper flakes . Mix well and add chicken into crockpot.
Add 4-5 minced garlic cloves.
Drain and chop about 1/3 cup of sun dried tomatoes. Distribute on the top.
Cook on low for about 6 hours.
Remove chicken.
Stir 1 cup of heavy cream into the liquid and 1/2 cups grated Parmesan cheese.
Replace the chicken.
Sprinkle with freshly chopped basil.
https://www.facebook.com/share/v/1FgztqJVX7/
Shut Up and Eat It Crockpot Chicken
10 oz pkg of cheese tortellini (will add 2nd pkg shortly)
1@15 ounce jar of Alfredo sauce
About 4 cups of cooked, shredded chicken
Another jar of Alfredo sauce
1@6 ounce pkg of shredded Parmesan cheese
1 cup of chicken broth (use broth to rinse Alfredo sauce jars to get last bit of sauce)
Add 2nd 10 ounce pkg of tortellini
Mix.
Cook on low 4-6 hours.
Serve with crushed red peppers and/or parsley on top if desired.
https://www.facebook.com/share/v/18xUYTvJgM/
Crockpot Lemon Garlic Chicken with Asparagus
3-4 pounds of Chicken thighs arranged in crockpot.
Add: 1/2 cups of chicken stock
Mix these spices in small bowl and sprinkle over chicken:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoons paprika
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper if you’re feeling frisky
Zest 1 lemon over chicken, slice the lemon and layer the slices on top of the chicken.
Slice 4 tablespoons of butter and lay on top of the lemon.
Crush 4 garlic cloves and spread on top.
Cook on low 3-4 hours.
Add asparagus. Continue cooking for another half hour.
Pairs well with rice pilaf.
https://www.facebook.com/share/v/19C9KBNDik/
Mississippi Crockpot Chicken
Whole chicken - 5 lbs
Coat with melted butter,
Packet of chicken flavored gravy mix
Packet of Ranch seasoning
Rub all over
Place 7-8 peperoncini peppers on the top (can add some of the jar juice
Sprinkle fresh chopped parsley on top.
Cook on high 4 1/2 hours
https://www.facebook.com/share/v/1ZsAsipvq6/
Crockpot Chicken, Potatoes, and Green Beans:
- Boneless skinless chicken breasts - Can use chicken thighs or tenders.
- Fresh green beans - Frozen works well too.
- Red Potatoes - Cut into quarters or about 1/2 inch pieces.
- Homemade Italian dressing - Super quick to make, you just need: Fresh lemon juice, olive oil, oregano, salt, pepper, onion powder, and minced garlic.
Crockpot Olive Garden Chicken Pasta
Tenderize 3-4 chicken breasts (if desired) and lay chicken breasts in crockpot.
Pour 1 bottle Olive Garden Italian dressing over breasts.
Pour 1 cup chicken broth into bottle and use broth to rinse dressing. Then pour over chicken.
Season with salt & pepper.
¼ cup grated Parmesan cheese. (Freshly shredded works best.)
Mix.
Dump in 1 block cream cheese.
High for 4 hours.
Cook 1 box Rotini pasta separately, al dente. (Penne and Gnocchi also work) and drain.
Shred the chicken and return to crock pot..
Add al dente-cooked Rotini pasta to chicken. Stir.
Optional: Snip fresh basil on top. Or add cooked broccoli.
Optional: Add shredded cheese on top, letting residual heat melt cheese.
Similar recipe at https://www.facebook.com/share/v/19EoJXC1mV/
Crockpot Chicken & Green Bean Cassarole
Spray crockpot with non-stick cooking spray.
Lay 1 lb halved chicken breasts on bottom. (Season if desired.)
Layer 1 box stuffing mix on top.
Pour 1 jar chicken gravy on top.
Pour ½ cup chicken broth on top.
Separately combine 1 can condensed cream of mushroom soup and 8oz sour cream. Layer on top.
Spread 12 oz fresh or frozen (or 2 cans, drained) green beans on top.
Layer French fried onions on top, to taste.
Cook 8 hours low or 4 hours high.
Crockpot Chicken & Dumplings
1 Pkg of chicken tenders
1 bag of mixed frozen veggies
½ diced onion
2 cans cream of chicken soup
2 cups of chicken broth
Add favorite seasonings (e.g., garlic, poultry seasoning, pepper, salt)
Mix together.
Cook on low for 6 hours or high for 3 hours.
Cut up pkg of biscuits on top. Cook on high for another. 60-90 minutes or until done.
Slow Cooker Chicken Marseilles
4-5 boneless, skinless chicken breast halves
2 tablespoons butter (1/4 stick)
1 packet (1.8 oz) leek soup and dip mix
½ teaspoon dill weed
1 cup milk
1 cup sour cream
cooked brown rice
- Place chicken breasts in large sprayed slow cooker. In saucepan, combine butter, leek soup mix, dill weed, milk, and ½ cup water, and heat just enough for butter to melt and ingredients to mix well. Pour over chicken. (Denise: I delete the water, turns out okay.)
- Cover and cook on low for 3 to 5 hours
- When ready to serve, remove chicken breasts to platter with hot cooked brown rice and cover to keep warm/
- Add sour cream to cooker liquid and stir well. Pour sauce over chicken and rice.
Slow Cooker Crack Chicken
Ingredients:
Chicken thighs - trim off excess fat
Ranch dressing seasoning mix (can use dip mix if that's what you have)
Cream cheese
Cheddar cheese
Cooked bacon
Green onions
Directions:
Add the chicken to the slow cooker.
Top with the ranch packet and cream cheese. Wait to add the other ingredients.
Place the lid on the slow cooker
Cook on low for 7 hours and do not open the lid during the cooking time.
After the cooking time is up, shred the chicken with 2 forks. I do this right in the slow cooker, no need to remove the chicken and dirty a plate.
Add the cooked bacon then top with the cheddar cheese. Place the lid back on to let the cheese melt. Sprinkle over green onions if desired.
Serving Options:
Over white rice
Eat it as is if you are on a low carb or keto diet
Over-toasted hamburger buns
Mashed potatoes
Inside of baked potatoes
With crackers; serve as a dip
Add a salad on the side with any of the above options
Source: https://www.themagicalslowcooker.com/slow-cooker-crack-chicken/?fbclid=IwAR2gQ_WJqS7Z5BWbxxFWY30Y2jFpuNXaiBRjMimx4TIv_L_q1pZjHZ55X84
Crockpot Chicken Noodle Soup (Robyn Yum)
Servings: 6
Ingredients
1 ½ pounds boneless, skinless chicken breasts
1 large yellow onion, diced
3 large carrots, peeled and sliced
2 stalks celery, sliced
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
1 bay leaf (optional)
2 teaspoons chicken base (I use Better Than Bouillon brand)
8-9 cups reduced sodium chicken broth
8 ounces egg noodles
fresh parsley, minced
Instructions
To the bottom of a crockpot, add chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, salt and pepper, chicken base and bay leaf, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Shred the chicken and discard bay leaf.
Cook egg noodles according to package directions.
Add cooked egg noodles, a little pepper and fresh minced parsley to the soup.
Enjoy!
Danny N’s Easiest Crockpot Chicken Dinner
2 lbs of chicken thighs
Mix and pour over chicken:
1/2 cups soy sauce
About 1/3 cups of honey
3 Tablespoons apple cider vinegar
About 2 Tablespoons brown sugar
2 Tablespoons of corn starch
About 1 Tablespoon of sesame oil
5-6 cloves of minced garlic
Small amount of ground ginger
Salt and pepper
Cook on high 2-3 hours.
Add broccoli and sesame seeds.
Mix. Continue cooking for another hour or maybe longer for total cooking time of 3-4 hours.
Pairs well with jasmine rice.
Crockpot Chicken Spaghetti
1 lb low fat Velveeta
1 lb fresh cubed chicken
1 can Rotel diced tomatoes and chilis
1 can cream of chicken soup (healthy request)
1 can cream of mushroom soup (healthy request)
8 oz protein angel hair pasta, broken in half. If no protein pasta (heartier and holds up better), use a thicker pasta like penne.
2 cups low sodium chicken broth, enough to saturate noodles
Stir
Cook on high for 2 hours, stirring halfway through.
Option: shredded chicken and add cooked pasta for the last half hour.
—Kyle and Mistie Knight
https://www.facebook.com/share/v/1HjGgsJLE7/
-----
-----
Pulled/Pre-Cooked Chicken & Turkey Leftovers, etc.
Rotisserie Chicken Stroganoff
In Dutch oven, sauté 12 ounces of sliced baby bell mushrooms with 1/2 chopped onion in oil, seasoned with 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder , 1/2 teaspoon paprika, 1/2 teaspoon of thyme, 1/2 teaspoon oregano, 1/2 teaspoon crushed red pepper flakes. Sauté until golden brown.
Add 1/2 cup white wine to deglaze.
Bring to a simmer.
Add 2 1/2 cups of chicken broth, and again bring to a simmer.
Add 1/2 bag of extra wide egg noodles.
Stir and cook until soft, 7-9 minutes.hbv
Mix 1 tablespoon of flour with 1 tablespoon of chicken stock. Add to the pot.
Remove from heat.
Add 1/4 cup of sour cream.
Add about 1 lb of shredded rotisserie chicken.
Stir.
Garnish with fresh chopped parsley
https://www.facebook.com/share/v/1EDwVE912t/
Dump and Go Chicken Taco Bake
AKA Mexican Chicken
In 9x11 baking dish, combine
4 lbs shredded cooked chicken
3 diced bell peppers (different colors)
1 can of black beans (rinsed and drained)
1 can of corn (drained)
1 cup of nonfat Greek yogurt
1 cup of salsa
1 cup of shredded cheese (eg pepper jack)
About 2 tablespoons of taco seasoning.
Mix to combine. Cover and Bake at 350* for about 30 minutes.
Add another cup of cheese spread on top.
Bake another 5 minutes and so to melt the cheese.
Crush up some tortilla chips and sprinkle on the top.
Top with shredded lettuce and diced tomatoes.
https://www.facebook.com/share/v/1HbqrcyLsp/
Dump and Bake “Millionaire” Chicken Casserole
Use cooked pulled rotisseries or cubed or shredded chicken.
In baking pan, mix chicken with 1 can cream of chicken soup and spread evenly,
Top with 1 block of cream cheese, (cubed) or dollops of container cream cheese, chopped onions, 1 container of cottage cheese in dollops, 1 container of sour cream in dollops, garlic powder, onion powder, thyme leaves,
Bake350* for 35 minutes.
Mix.
Top with mixture of crumbled Ritz crackers and melted butter.
Back in oven for 10 minutes.
EZ Dump and Bake Chicken Casserole using cooked pulled rotisserie chicken
2 cups of rice into 9x13 baking dish
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups of chicken broth or water.
Stir
2 cups cooked broccoli fleurettes
2 cups shredded chicken
1 cup sharp cheddar cheese shredded
Mix until well combined
350 degrees for 20 minutes
Top with more shredded cheese
Back in oven for 5 minutes
https://www.facebook.com/share/r/1Bow8pBHKN/
Chicken Broccoli Cobbler
1 pkg rotisserie pulled chicken
1 bag frozen broccoli (thawed)
1 can cheddar cheese soup
½ can of milk (using soup can)
Mix everything together in baking pan.
Season top with pepper.
Sprinkle/cover top with shredded cheese (Mexican, cheddar jack, whatever)
In separate bowl, mix package of biscuit mix (cheddar garlic) with
1 cup milk
Pour all over the top.
Bake 350º for about 30 minutes.
Easy Bake Chicken Cassarole
2 cans cream of chicken with herbs soup
3 cups shredded cooked chicken (frozen or rotisserie)
About ½ cup sour cream.
Mix everything together.
Crush Ritz crackers & spread on top.
Grate (or slice) stick of butter on top
350º for about 30 min.
Super Easy Chicken Pot Pie
1 frozen pie crust
2 cans condensed cream of chicken soup
(or cream of celery soup, or jar of turkey gravy)
1 can mixed vegetables, drained
Cooked, pulled chicken
Salt & pepper
1 can Pillsbury croissant rolls
Melted butter
Dump soup into pie crust.
Add mixed vegetables and mix.
Add chicken & mix.
Add salt (optional) & pepper & mix.
Separate croissant triangles & lay across top.
Brush with melted butter.
Cover with foil.
Bake 350º for 20 min. Remove foil & bake for another 20 min.
Can also bake the pie crust for 5 min before adding ingrediants.
Chicken Alfredo Shells
Use silcone muffin tins.
Alfredo sauce
Bacon bits
Rotisserie chicken (or cooked meatballs, whatever)
Ranch seasoning
Parmesan cheese
Chopped parsley
Prepare 12 shells, boil per pkg directions.
When cool enough to handle, turn each shell inside out and place inside the muffin cup. Can cook noodles beforehand & refrigerate.
Pour some Alfredo sauce into each cup. Use about ¾ jar in one muffin pan.
Sprinkle with bacon bits.
Put a couple of pieces of rotisserie chicken (seasoned with salt and pepper) on top of Alfredo sauce.
Sprinkle with Ranch seasoning.
Sprinkle with ranch seasoning (or garlic/onion powder, or salt and pepper, or whatever).
Sprinkle a generous amount of shredded parmesan cheese on top.
Sprinkle with chopped parsley.
350º for about 25 minutes.
Turkey Leftovers
Turkey Ala King
1 can mushrooms
1 sm. green pepper
1/2 c. butter
1/2 c. flour
Salt and pepper to taste
1 1/2 tsp. chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 c. chopped turkey or chicken
1 sm. pkg. frozen carrots and peas
Saute mushrooms, green pepper in butter for 5 minutes. Remove from heat. Blend in remaining ingredients. Pour mixture over turkey; add carrots and peas. Put in oven at 350 degrees for 35 minutes. Serve over toast, noodles or mashed potatoes.
Turkey Pot Pie or Chicken Pot Pie
Ingredients:
· 1 1/2 cups frozen peas and carrots, thawed under cold water
· 5 tablespoons butter
· 5 tablespoons all-purpose flour
· 1/4 cup chopped onion
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 3/4 cups turkey or chicken broth
· 2/3 cup milk
· 2 1/2 to 3 cups diced cooked turkey or chicken
· Pastry for 9-inch two crust pie, prepared or purchased
Preparation
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min. Serves 6.
Apricot Nut Turkey or Chicken Salad Sandwiches
1 ½ cup shredded cooked turkey or chicken breast
¼ cup thinly sliced celery
¼ cup light mayo
2 tablespoons chopped unsalted cashews
2 tablespoons chopped dried apricots
2 tablespoons chopped green onion
2 tablespoons raisins
2 tablespoons plain lowfat yogurt
1/8 tsp salt
1/8 tsp black pepper
4 leaf lettuce leaves
8 slices pumpernickel
mix all but lettuce & bread. Spread the spread.
Rotisserie Chicken Stroganoff
In Dutch oven, sauté 12 ounces of sliced baby bell mushrooms with 1/2 chopped onion in oil, seasoned with 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder , 1/2 teaspoon paprika, 1/2 teaspoon of thyme, 1/2 teaspoon oregano, 1/2 teaspoon crushed red pepper flakes. Sauté until golden brown.
Add 1/2 cup white wine to deglaze.
Bring to a simmer.
Add 2 1/2 cups of chicken broth, and again bring to a simmer.
Add 1/2 bag of extra wide egg noodles.
Stir and cook until soft, 7-9 minutes.hbv
Mix 1 tablespoon of flour with 1 tablespoon of chicken stock. Add to the pot.
Remove from heat.
Add 1/4 cup of sour cream.
Add about 1 lb of shredded rotisserie chicken.
Stir.
Garnish with fresh chopped parsley
https://www.facebook.com/share/v/1EDwVE912t/
Dump and Go Chicken Taco Bake
AKA Mexican Chicken
In 9x11 baking dish, combine
4 lbs shredded cooked chicken
3 diced bell peppers (different colors)
1 can of black beans (rinsed and drained)
1 can of corn (drained)
1 cup of nonfat Greek yogurt
1 cup of salsa
1 cup of shredded cheese (eg pepper jack)
About 2 tablespoons of taco seasoning.
Mix to combine. Cover and Bake at 350* for about 30 minutes.
Add another cup of cheese spread on top.
Bake another 5 minutes and so to melt the cheese.
Crush up some tortilla chips and sprinkle on the top.
Top with shredded lettuce and diced tomatoes.
https://www.facebook.com/share/v/1HbqrcyLsp/
Dump and Bake “Millionaire” Chicken Casserole
Use cooked pulled rotisseries or cubed or shredded chicken.
In baking pan, mix chicken with 1 can cream of chicken soup and spread evenly,
Top with 1 block of cream cheese, (cubed) or dollops of container cream cheese, chopped onions, 1 container of cottage cheese in dollops, 1 container of sour cream in dollops, garlic powder, onion powder, thyme leaves,
Bake350* for 35 minutes.
Mix.
Top with mixture of crumbled Ritz crackers and melted butter.
Back in oven for 10 minutes.
EZ Dump and Bake Chicken Casserole using cooked pulled rotisserie chicken
2 cups of rice into 9x13 baking dish
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups of chicken broth or water.
Stir
2 cups cooked broccoli fleurettes
2 cups shredded chicken
1 cup sharp cheddar cheese shredded
Mix until well combined
350 degrees for 20 minutes
Top with more shredded cheese
Back in oven for 5 minutes
https://www.facebook.com/share/r/1Bow8pBHKN/
Chicken Broccoli Cobbler
1 pkg rotisserie pulled chicken
1 bag frozen broccoli (thawed)
1 can cheddar cheese soup
½ can of milk (using soup can)
Mix everything together in baking pan.
Season top with pepper.
Sprinkle/cover top with shredded cheese (Mexican, cheddar jack, whatever)
In separate bowl, mix package of biscuit mix (cheddar garlic) with
1 cup milk
Pour all over the top.
Bake 350º for about 30 minutes.
Easy Bake Chicken Cassarole
2 cans cream of chicken with herbs soup
3 cups shredded cooked chicken (frozen or rotisserie)
About ½ cup sour cream.
Mix everything together.
Crush Ritz crackers & spread on top.
Grate (or slice) stick of butter on top
350º for about 30 min.
Super Easy Chicken Pot Pie
1 frozen pie crust
2 cans condensed cream of chicken soup
(or cream of celery soup, or jar of turkey gravy)
1 can mixed vegetables, drained
Cooked, pulled chicken
Salt & pepper
1 can Pillsbury croissant rolls
Melted butter
Dump soup into pie crust.
Add mixed vegetables and mix.
Add chicken & mix.
Add salt (optional) & pepper & mix.
Separate croissant triangles & lay across top.
Brush with melted butter.
Cover with foil.
Bake 350º for 20 min. Remove foil & bake for another 20 min.
Can also bake the pie crust for 5 min before adding ingrediants.
Chicken Alfredo Shells
Use silcone muffin tins.
Alfredo sauce
Bacon bits
Rotisserie chicken (or cooked meatballs, whatever)
Ranch seasoning
Parmesan cheese
Chopped parsley
Prepare 12 shells, boil per pkg directions.
When cool enough to handle, turn each shell inside out and place inside the muffin cup. Can cook noodles beforehand & refrigerate.
Pour some Alfredo sauce into each cup. Use about ¾ jar in one muffin pan.
Sprinkle with bacon bits.
Put a couple of pieces of rotisserie chicken (seasoned with salt and pepper) on top of Alfredo sauce.
Sprinkle with Ranch seasoning.
Sprinkle with ranch seasoning (or garlic/onion powder, or salt and pepper, or whatever).
Sprinkle a generous amount of shredded parmesan cheese on top.
Sprinkle with chopped parsley.
350º for about 25 minutes.
Turkey Leftovers
Turkey Ala King
1 can mushrooms
1 sm. green pepper
1/2 c. butter
1/2 c. flour
Salt and pepper to taste
1 1/2 tsp. chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 c. chopped turkey or chicken
1 sm. pkg. frozen carrots and peas
Saute mushrooms, green pepper in butter for 5 minutes. Remove from heat. Blend in remaining ingredients. Pour mixture over turkey; add carrots and peas. Put in oven at 350 degrees for 35 minutes. Serve over toast, noodles or mashed potatoes.
Turkey Pot Pie or Chicken Pot Pie
Ingredients:
· 1 1/2 cups frozen peas and carrots, thawed under cold water
· 5 tablespoons butter
· 5 tablespoons all-purpose flour
· 1/4 cup chopped onion
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 3/4 cups turkey or chicken broth
· 2/3 cup milk
· 2 1/2 to 3 cups diced cooked turkey or chicken
· Pastry for 9-inch two crust pie, prepared or purchased
Preparation
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min. Serves 6.
Apricot Nut Turkey or Chicken Salad Sandwiches
1 ½ cup shredded cooked turkey or chicken breast
¼ cup thinly sliced celery
¼ cup light mayo
2 tablespoons chopped unsalted cashews
2 tablespoons chopped dried apricots
2 tablespoons chopped green onion
2 tablespoons raisins
2 tablespoons plain lowfat yogurt
1/8 tsp salt
1/8 tsp black pepper
4 leaf lettuce leaves
8 slices pumpernickel
mix all but lettuce & bread. Spread the spread.
-----
Ground (raw) Chicken and Turkey Recipes
Turkey Chili
1 pkg dried beans (Goya brand roma or roman beans are best – look like pinto beans but cook quicker. If no roma beans, pinto beans will work but soak longer) Pick out the bad beans (Mom takes out only 2-3 per pkg, Wash them, put them in water to soak, 3-4 hours)
Pour off water (now has sugar in that causes gas), wash the beans, put in fresh water (1/2 or 2/3 dutch oven full). Cook/simmer (about 2 hours) until the beans feel soft (almost soft)(bring to boil, then cook low). Don’t drain. May have to add water.
Fry/brown 1 lb of ground turkey and 1 onion (diced) together
1 big can of tomatoes (diced are good)
about 2 tbsp chili powder (to taste)
1/2 tbsp cumin
salt & pepper
tsp crushed red pepper or 1 green chili pepper
1 green pepper diced
When beans are soft enough to eat (after green pepper cooks 10-15 min), add macaroni (not cheese -- Velveeta is best). Cook until macaroni is done. Turn off heat and add cheese. Taste to see what seasoning needs to be added.
Turkey Chili
1 pkg dried beans (Goya brand roma or roman beans are best – look like pinto beans but cook quicker. If no roma beans, pinto beans will work but soak longer) Pick out the bad beans (Mom takes out only 2-3 per pkg, Wash them, put them in water to soak, 3-4 hours)
Pour off water (now has sugar in that causes gas), wash the beans, put in fresh water (1/2 or 2/3 dutch oven full). Cook/simmer (about 2 hours) until the beans feel soft (almost soft)(bring to boil, then cook low). Don’t drain. May have to add water.
Fry/brown 1 lb of ground turkey and 1 onion (diced) together
1 big can of tomatoes (diced are good)
about 2 tbsp chili powder (to taste)
1/2 tbsp cumin
salt & pepper
tsp crushed red pepper or 1 green chili pepper
1 green pepper diced
When beans are soft enough to eat (after green pepper cooks 10-15 min), add macaroni (not cheese -- Velveeta is best). Cook until macaroni is done. Turn off heat and add cheese. Taste to see what seasoning needs to be added.
-----
Frozen Nuggets and Canned Chicken Recipes
Shelf Stable Chicken & Dumplings
3 cans condensed cream of chicken soup
1 large can of chicken breast
2 boxes Jiffy biscuit mix
Mix soup and equal parts water in Dutch oven.
Add in undrained chicken breast.
Let it come to a simmer.
Meanwhile, mix 2 boxes of biscuit mix with 1 cup water.
Drop spoonfuls of biscuit mix into simmering soup. DO NOT STIR! Slightly press the dumplings into the liquid. Let simmer for 10 minutes.
French Bread Chicken (Nugget) Parm Sandwiches
Toast large chicken nuggets per pkg directions.
Press 2 cans of French Bread into bundt pan to make complete circle. Press edges together to be seamless, and push down into pan.
Bake about 90% of the way, per pkg directions.
Remove from bundt pan onto baking pan, fancy side on top.
Slice the bread horizontally, and hollow out the bottom.
Spread about ½ jar of marinara sauce around the hollowed space.
Spread thick slices of mozzarella around.
Spread chicken nuggets around.
Top nuggets with spoonfuls of marinara sauce.
Sprinkle with parmesan cheese.
Put the top of the bread on and press gently down.
Melt butter with garlic powder and Italian spices. Brush on top.
Sprinkle with more parmesan cheese.
Return to oven until mozzarella is melty.
Knorr Chicken Alfredo
2 packages of Knorr Alfredo Brocolli
2 cans of white chicken
In Dutch oven, combine Knorr packets with 4 cups of water. Add in both cans of chicken, breaking the chicken apart some. Bring to a boil. Reduce heat and simmer, covered, 7-10 minutes. Watch carefully so it doesn’t burn.
Emergency/Shelf Ready Roasted Tomato Chicken Rice
1 pkg Family size Rice-a-Roni Chicken flavored rice
1 can diced roasted garlic tomatoes
2 small cans chicken breast
In Dutch oven, add tomatoes and both cans of drained chicken, breaking the chicken up some.
Bring to a simmer.
Add Rice-a-Roni and 5 cups of water and mix.
Bring to a boil. Cover, reduce heat to simmer, and cook until most of the liquid is absorbed, about 20 minutes.
Emergency Shelf Ready Chicken & Dumplings
2 boxes “Stroganoff” Hamburger Helper
2 cans chicken
1 jar Heinz chicken gravy
3 cups chicken broth
1 can table cream
Optional: 1 can peas & carrots, fried onions
In large pot, combine chicken, broth, gravy, and seasoning from HH. Bring to a low boil, then stir in the pasta. Reduce heat, cover, simmer for 10 minutes. Remove from heat, and let stand (covered) for an additional 10 minutes. Stir in peas and carrots (drained) and/or table cream if desired. Top with fried onions, if desired.
-----
Beef--Crockpot Recipes
Crockpot Beef Tips with Gravy
2 lbs beef stew meat
1 can cream of mushroom soup
1 pkg onion soup mix
1 can (14.5 oz) beef broth
2 TBS Worcestershire sauce
Salt and pepper
Mushrooms if desired
Crock Pot Beef Stroganoff
About 3 lbs Cubed beef
2 cans Cream of mushroom soup
1 Sliced onion
1 bar Cream Cheese, cubed
Garlic powder
Fresh mushrooms (optional)
1/2 small container Sour Cream
Rice, Egg Noodles, Linguini, Fettucini, or whatever to serve over.
Put cubed beef, mushroom soup, sliced onion, and cream cheese, and garlic in crockpot and mix together. Cook on low for 8+ hours (takes longer than 8 due to amt of beef), or on high for 4+ hours.
Before serving, mix in sour cream.
Modified from https://numstheword.com/5-ingredient-beef-stroganoff/
Crockpot Stroganoff (about the same)
2 cans cream of mushroom soup onto bottom of crockpot.
cubed beef (Do not salt! soup takes care of that!)
1-2 blocks of cream cheese, cubed
canned or fresh mushrooms
1-2 sliced onions
minced garlic or garlic powder.
Stir it all together.
Cook low and slow.
Add a couple large spoonfuls of sour cream
Crockpot Stroganoff Variation.
Dump 1 large can (2 small) cream of mushroom soup onto bottom of crockpot.
Spread cubed beef over that.
Sprinkle 2 pkgs of dry brown gravy on top.
Add 1 pkg of onion soup mix (“beefy onion soup”)
Add 4 cups water.
Stir it all together.
Cook low and slow.
Crockpot Shepherd’s Pie
24 oz bag of frozen mixed vegetables
3 lbs cooked ground beef
1-2 diced onions
1 family size can or 2 regular cans condensed cream of mushroom (or crm of celery/bacon/potato) soup
1 packet onion soup mix
A few tablespoons of Worcester sauce
Mix together and spread and flatten.
Cook on high for 2 hours.
Spread package of cheddar cheese on top.
Spread family size pkg or 2 small pkgs pre-made mashed potatoes on top.
Cook for an additional hour or 2.
Alternative Crockpot Shepherd's Pie Recipe
Mix
2 lbs cooked ground beef
Diced onion
Minced garlic
1 packet beef gravy mix
Cook 2 ½ - 3 hours on high
Layer
1 can corn, drained
1 can cream of mushroom soup
1 small bag of mixed veggies or peas and carrots
Mix instant mashed potatoes with hot water & layer on top. (can add butter)
Salt, pepper
Cheddar cheese
Cook for additional 1-2 hours.
Crockpot Beef and Noodles
2 lbs of stew meat
1 packet of onion soup mix
1 packet of ranch seasoning mix
1 packet of brown gravy mix
1 can of cream of mushroom soup
1 cup of beef broth
Stir
Add 1 block of cream cheese
Cook on high for 3-4 hours
Stir in about 12 ounces of cooked egg noodles.
https://www.facebook.com/share/v/1DLSXRhF7Y/
Grandma’s Salisbury Steak and potatoes
Spray crockpot with cooking spray.
Add 1 1/2 lbs of baby potatoes
1 diced onion
1 lb of baby carrots
Stir.
In a separate bowl, combine
2 lbs ground beef
1/2 packet of onion soup mix
1/2 cups of breadcrumbs
1 teaspoon of pepper
2 teaspoons of garlic powder
And 1 egg.
Shape hamburger mixture into 6-8 patties and place on top of the vegetables.
In another bowl, mix
2 cups of beef broth
The other half of the onion soup mix
2 tablespoons of ketchup
2 tablespoons of Worcestershire sauce
1 teaspoon of pepper
1 packet of brown gravy mix
Pour mixture over ground beef patties and vegetables.
Cook on high for 3-4 hours or low for 6-7 hours.
Remove patties from crockpot.
Add 2 tablespoons of corn starch and mix. (Denise: just make a slurry.)
Return the patties and cook for another 30 minutes.
https://www.facebook.com/share/v/18QLgp9HEj/
Crockpot Stir Fry Beef
Ingredients
2 boneless beef chuck roast
1 cup beef broth
½ cup soy sauce (or coco aminos)
¼ cup brown sugar
1 tbs sesame oil
4 minced garlic cloves
4 tbs cornstarch
4 tbs water
1 head broccoli cut into florets
(cooked white rice for serving)
Preparation
Slice beef into thin strips and throw into slow cooker
Whisk together beef broth, soy sauce, brown sugar, sesame oil and garlic. Pour this over the beef into slow cooker slow cooker
Cover with lid and cook on low heat for 2.5-3 hours.
Once the meat is cooked to your liking, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and stir to combine.
Cover with lid and cook for 30 more minutes to cook broccoli and thicken sauce.
Serve over warm white rice.
Philly Cheesesteak in the crockpot
1 1/2 lbs sirloin cut into strips
1 sliced onion
1 sliced green bell pepper
1 sliced red bell pepper
Mix:
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Pour over beef and vegetables and stir.
High for 3-4 hours or low for 6-8 hours.
Lay slices of provolone on top, put the lid back on, and let the cheese melt 5-10 minutes.
Use tongs to serve on a toasted hoagie roll.
https://www.facebook.com/share/r/1Ccp8izfGt/
Crockpot Beef stew
Put cubed beef in crockpot.
Add 3/4 cup of flour to beef cubes and mix to coat.
Add Worcestershire sauce, garlic cloves, baby carrots and cubed potatoes, chopped onion, (toss lightly)
Add beef stew mix, French onion soup mix, salt, pepper, about 1 1/2 cups of beef broth, (mix),
Layer 1 stick of butter on top.
About 4 hours on high.
Stir and serve.
https://www.facebook.com/share/v/185ncPw8Km/
Easy Crockpot Beef Noodle Dinner
1-2 lbs stew beef
1 pack of French onion soup mix Stir everything
1 box of beef broth
3 packs of brown gravy mix
(Mushrooms optional)
Stir everything together.
Low for 6 hours or high for 3.
Stir in 1 cup of sour cream.
Stir in 1 package of cooked egg noodles or other cooked pasta.
Garnish with parsley and/or red pepper flakes when serving.
https://www.facebook.com/share/v/1CAQ3ktuw1/
5 Ingrediant Cubed Beef Crockpot Dinner
2 cans cream of mushroom soup.
Beef (cubed)
2 packets McCormick Brown Gravy Mix
1 packet beefy onion soup mix
Sliced mushrooms
Water or broth. (maybe a cup?)
Mix.
High for 4 hours.
Denise’s Crockpot Chili
1 bag of Roman beans
1 onion
1 lb ground beef
1 can tomato sauce
1 can diced tomatos
Salt, pepper, garlic, chili powder, cumin, oregano
1 box Velveeta shells & cheese
Shredded cheddar cheese and/or sour cream for garnish
Soak beans overnight. Drain water. Put in crockpot with diced tomatoes & tomato sauce. Season with oregano.
Chop onion & brown in oil. Add ground beef & other spices. Cook until beef is brown. Add beef mixture to crockpot. Mix well.
Cook 3 ½ hours on high, or 7-7 ½ hours on low.
Add shells and cheese from pouch. Mix well. Cook ½ hour more on high, or ½ to 1 hour more on low.
Dish into bowls and serve with shredded cheese and/or sour cream on top.
Drew's "Best Crock Pot Meatloaf Ever"
In mixing bowl, combine 2 lbs of ground bork (beef + pork) with
1 diced onion
2 boxes of Stovetop Savory Herb stuffing mix
1 1/2 cups of whole milk
2 whole eggs
pinch of salt
pinch of pepper
2 tablespoons of ketchup
1 tablespoon of yellow mustard
Mix until well combined.
Line crockpot with foil and spray with cooking spray
place meat mixture on foil and shape.
Glaze (will be divided into 3 portions)
In a bowl, mix
1 1/2 cups ketchup
1/4 cup light brown sugar
2 tablespoons minced onion
1 tablespoon yellow mustard
2 teaspoons apple cider vinegar
bit of pepper
Whisk.glaze
Pour about 1/3 to 1/2 of glaze over meat and brush/spread over top of meat.
Cook on low for about 6 hours.
Lift out of crockpot by the foil and place (foil and all) on baking sheet.
Spread/brush some of the remaining glaze over top.
Put under broiler for 5-10 minutes.
Garnish with parsley.
Serve with remaining glaze.
https://www.facebook.com/share/v/19Fv2WXrBm/ (Worth watching just for his pink bathrobe Entrance!)
Good Pot Roast in crockpot (after searing)
Pat dry 3 lb chuck roast, salt and pepper both sides, spank it, put it in Dutch oven to sear. Once seated, put it in the crock pot.
Add thick sliced onion to Dutch oven and sauté for a couple of minutes.
Add 5 minced garlic cloves to the onion and sauté for another minute.
Dump onion mixture on top of the carrots.
Add 2 handfuls of Yukon Gold potatoes (about 9)
Deglaze Dutch oven with 1 1/2 cups beef broth, 2 teaspoons of Worcestershire sauce , 1 tablespoon of fresh minced thyme, 1 teaspoon of rosemary . Add more salt and pepper if desired. Cook on low for 8-9 hours.
Remove veggies to serving dish. Cut up potatoes into manageable pieces.
Remove meat and shred and add to veggies.
Strain liquid into a pan. Add corn starch slurry. Heat and stir to make gravy and pour over meat and veggies. Top with parsley.
https://www.facebook.com/share/v/1HFKozYztJ/
Slow Cooker Crockpot Paleo Pot Roast
This is a slow cooker variation on Alton Brown’s pot , found at https://www.worthypause.com/blog/2013/04/alton-browns-crockpot-paleo-pot-roast.html
Crockpot Dump Pot Roast
4 lb chuck roast
Salt and pepper
Packet of ranch seasoning
Packet of au gravy mix
Stick of sliced butter
Minced garlic
1/2 cup of beef broth
Some Worcestershire sauce (1 Tablespoon or so)
6-8 pepperoncini peppers
Bit of juice from the peppers jar
Brick of cream cheese
4 hours high or 8 hours low
https://www.facebook.com/share/v/1Q28Ru12Y8/
Grandma Crockpot Pot Roast
Grease crockpot with butter and lay some slices of butter on the bottom.
Lay 2-3 lb chuck roast on top of the butter.
Season with salt and pepper.
Peel and quarter potatoes and add to the top.
Add baby carrots.
Add 2 peeled halved onions.
In a bowl, whisk a brown gravy packet with a cup of cold water. Pour all over meat and vegetables.
Cook on low for 8 hours. (Variations: use milk or cream instead of water. 2, use beef broth and onion soup mix instead of gravy mix)
https://www.facebook.com/share/v/1Cx8T7r7kw/
Asian Inspired Crockpot Pot Roast
3 lb chuck roast
Sauce:
1 cup of beef broth
1 cup of soy sauce (or coconut aminos)
1/2 cup of hoisin sauce
1/3 cup of rice vinegar
1/4 cup of honey
2 tablespoons of brown sugar
1 tablespoon of toasted sesame oil
Pinch of red pepper flakes (optional)
4-5 minced garlic cloves
Whisk sauce together and pour over the meat.
Cook on low 4-6 hours.
Remove meat and shred.
Can thicken juices with cornstarch slurry.
Can broil meat to make crispy bits.
Serve on jasmine rice with sauce on top.
Garnish with chopped green onions and/or toasted sesame seeds.
https://www.facebook.com/share/v/1Gf8YvSuFZ/
French Onion Pot Roast
Pat chuck roast dry with paper towel and season both sides with salt and pepper.
Sear in a cast iron skillet (Denise: is that really necessary?)
In a mixing bowl, combine:
1 sliced onion
1 packet of beefy onion soup mix
2-3 minced garlic cloves
2 cans of French onion soup
Pour half into bottom of the crock pot.
Put chuck roast on top.
Pour remainder on top of the chuck roast.
Add 1/2 stick or more of butter, sliced.
Cook low 8-10 hours . If it falls apart when you try to pick it up, it’s done.
Shred the meat.
Serve over mashed potatoes.
Garnish with parsley.
https://www.facebook.com/share/v/1GK8q94HXH/
Crockpot Roast
Large Chuck Roast or London broil
2 packets of brown gravy mix
Sliced Mushrooms
2 cups of water or beef broth
Later of parchment paper
Lay some whole (clean) russet potatoes with holes stabbed into them on perimeter
Break up a couple of ears of shucked corn on the cob and lay them inside the potatoes.
Cover and cook on low for about 8 hours.
https://www.facebook.com/share/v/18FsS1DFtY/
Crockpot Meatball Stroganoff
1 family size can of cream of mushroom soup (probably 2 regular cans)
1 bag of frozen meatballs
1 diced onion
Minced garlic or jarlic about 2 tablespoons
8 ounces of sour cream
2 cups of beef stock (no salt added)
Maybe a tablespoon of steak sauce
Maybe a tablespoon of Worcestershire sauce
About 1/4 cup of Dijon mustard
Black pepper
Onion powder
Maybe salt
Mix
Cook on high about 2 hours
Stir
Add 1 bag of raw egg noodles
Stir
Cook 20-30 more minutes
Top with fresh chopped parsley
https://www.facebook.com/share/v/1BjjY2APJ2/
Denise’s Crockpot Stew
Good for a large group, or for plenty of left-overs. Feeds 8-12, depending on appetites:
1 bag of baby carrots
3 lbs of potatoes (approx.) peeled and chunked
6+ stalks of celery (with leaves)
½ or more small bulb of fresh garlic (diced)
3 lb chuck roast (chunked)
Flour
2 boxes beef broth
1 large or 2 small onions (chunked in wedges)
Olive oil
Salt & pepper
Night before meal, prepare vegetables and beef, and store: Peel and chunk potatoes, and store. Slice celery (including leaves) and store. Dice garlic and store. Cube beef and store.
Morning of: coat beef chunks in flour and brown sides in hot olive oil. Meanwhile, dump baby carrots into bottom of crock pot, followed by potatoes, and then celery. Put browned beef on top of that. Put onion wedges on top last (keeps them from disintegrating into nothing while still cooking into sweet bites of onion). Sprinkle garlic on top of that (get some of garlic into liquid, as well). Add generous amounts of salt and pepper. Pour 1 and ½ boxes of beef broth (2 full boxes will overflow—save extra half-box to heat and add to stew later). Cook on HIGH for 6 or more hours (more than usual time, because crock pot will be full).
Prior to serving, pour crockpot contents into large pot. Heat remaining broth separately, and mix everything together.
Serve with sliced and buttered Italian bread.
Frito Crockpot Meal
Dump a bag of Fritos into crockpot and spread evenly.
Spread cooked ground beef on top.
Dice 1 onion & spread on top.
Add 16 oz can of refried beans in dollops around top. (Rosarita brand?)
Add 1 can (1 lb, 3 oz) of red Enchilada Sauce, drizzled on top.
Add 1 bag of Mexican blend shredded cheese.
Add another bag of Fritos spread across the top.
Cook low and slow.
Crockpot French Onion Meatloaf with Melted Swiss Cheese
For Meatloaf:
2 pounds ground beef
1 cup breadcrumbs
½ cup Parmesan cheese
¼ cup milk
2 large eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 packet French onion soup mix
Topping & Sauce:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
2 cups beef broth
1 tablespoon corn starch + 2 tablespoons water
6-8 slices Swiss cheese
Chopped parsley for garnish
Onion Base:
In a skillet over medium heat, melt butter and olive oil
Add sliced onios and cook slowly for 15-20 minutes, stirring occasionally until golden and caramelized.
Set half of the onions aside for topping later.
Prepare the Meatloaf Mixture:
Combine meat loaf ingrediants.
Mix until just combined, Don’t overmix (keeps it tender).
Shape, and put it in the crockpot.
Spoon half of the caramelized onions over the top.
Pour the beef broth around the loaf (not on top).
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until fully cooked (internal temp 160ºF/71ºC).
Gravy:
Remove the meatloaf and set aside to rest.
Whisk cornstarch slurry.
Let it cook uncovered for a few minute until thickened.
Place the meatloaf on a bking tray, top with the remaining caramelized onions and Swiss cheese slices.
Broil for 2-3 minutes until the cheese melts and bubbles beautifully.
Spoon the onion gravy over the meatloaf.
Garnish with chopped parsley and serve with mashed potatoes or roasted veggies.
Crockpot Cubed Steak & Potatoes
Mix together in crockpot:
2 lbs mini golden potatoes, washed
2 cans French Onion soup
Garlic paste (or minced garlic)
Coat 4-5 cubed steaks (approaching 2 lbs) with Dijon mustard and seasoning (salt, pepper, & garlic.
Lay cubed steaks flat on top of potato mix in crockpot.
Sprinkle with 1 pkt onion soup mix on top of cubed steak.
Spread 1 sliced onion on top.
Drizzle with Worcestershire sauce.
4 hours on high or 8 hours low.
Goes well with mashed potatoes.
Crockpot Meatball Dinner
1 can cream of mushroom soup
1 can beef broth (or French onion soup)
2 TBS Worcestershire sauce
1 packet onion soup mix.
Mix.
Add bag of frozen meatballs, and mix again.
Cook low 5-6 hours or high 3-4 hours.
When done, stir in 16 oz sour cream (or cream cheese).
Continue heating while cooking noodles.
Cook egg noodles separately, drain, and mix all together.
Crockpot Pepper Steak
1 ½ lbs of beef strips
1 onion sliced
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
Whisk together and drizzle over meat & peppers:
1 box of beef broth (3 cups)
About ¼ cup reduced salt soy sauce
About 2 Tablespoons minced ginger
Light brown sugar
Black pepper
Garlic powder
About 1 Tablespoon of cornstarch.
Sprinkle with sesame seeds.
Mix/toss everything together in crockpot.
Cook on low for 6 hours.
Serve over rice, noodles, or mashed potatoes.
Crockpot Swedish Meatballs
1 can cream of mushroom soup,
1 can of beef broth
2 Tablespoons of Worcestershire sauce
1 packet of onion soup mix
Mix.
Add 1 bag of frozen meatballs and mix again.
Low for 5-6 hours or low for 3-4 hours.
Fold in 16 oz of sour cream and put the lid back on while cooking noodles.
Cook egg noodles per package directions and drain, then add to crockpot. Mix everything together and serve..
https://www.facebook.com/share/r/1BVHXWqaZZ/
Crockpot Beef Tips with Gravy
2 lbs beef stew meat
1 can cream of mushroom soup
1 pkg onion soup mix
1 can (14.5 oz) beef broth
2 TBS Worcestershire sauce
Salt and pepper
Mushrooms if desired
Crock Pot Beef Stroganoff
About 3 lbs Cubed beef
2 cans Cream of mushroom soup
1 Sliced onion
1 bar Cream Cheese, cubed
Garlic powder
Fresh mushrooms (optional)
1/2 small container Sour Cream
Rice, Egg Noodles, Linguini, Fettucini, or whatever to serve over.
Put cubed beef, mushroom soup, sliced onion, and cream cheese, and garlic in crockpot and mix together. Cook on low for 8+ hours (takes longer than 8 due to amt of beef), or on high for 4+ hours.
Before serving, mix in sour cream.
Modified from https://numstheword.com/5-ingredient-beef-stroganoff/
Crockpot Stroganoff (about the same)
2 cans cream of mushroom soup onto bottom of crockpot.
cubed beef (Do not salt! soup takes care of that!)
1-2 blocks of cream cheese, cubed
canned or fresh mushrooms
1-2 sliced onions
minced garlic or garlic powder.
Stir it all together.
Cook low and slow.
Add a couple large spoonfuls of sour cream
Crockpot Stroganoff Variation.
Dump 1 large can (2 small) cream of mushroom soup onto bottom of crockpot.
Spread cubed beef over that.
Sprinkle 2 pkgs of dry brown gravy on top.
Add 1 pkg of onion soup mix (“beefy onion soup”)
Add 4 cups water.
Stir it all together.
Cook low and slow.
Crockpot Shepherd’s Pie
24 oz bag of frozen mixed vegetables
3 lbs cooked ground beef
1-2 diced onions
1 family size can or 2 regular cans condensed cream of mushroom (or crm of celery/bacon/potato) soup
1 packet onion soup mix
A few tablespoons of Worcester sauce
Mix together and spread and flatten.
Cook on high for 2 hours.
Spread package of cheddar cheese on top.
Spread family size pkg or 2 small pkgs pre-made mashed potatoes on top.
Cook for an additional hour or 2.
Alternative Crockpot Shepherd's Pie Recipe
Mix
2 lbs cooked ground beef
Diced onion
Minced garlic
1 packet beef gravy mix
Cook 2 ½ - 3 hours on high
Layer
1 can corn, drained
1 can cream of mushroom soup
1 small bag of mixed veggies or peas and carrots
Mix instant mashed potatoes with hot water & layer on top. (can add butter)
Salt, pepper
Cheddar cheese
Cook for additional 1-2 hours.
Crockpot Beef and Noodles
2 lbs of stew meat
1 packet of onion soup mix
1 packet of ranch seasoning mix
1 packet of brown gravy mix
1 can of cream of mushroom soup
1 cup of beef broth
Stir
Add 1 block of cream cheese
Cook on high for 3-4 hours
Stir in about 12 ounces of cooked egg noodles.
https://www.facebook.com/share/v/1DLSXRhF7Y/
Grandma’s Salisbury Steak and potatoes
Spray crockpot with cooking spray.
Add 1 1/2 lbs of baby potatoes
1 diced onion
1 lb of baby carrots
Stir.
In a separate bowl, combine
2 lbs ground beef
1/2 packet of onion soup mix
1/2 cups of breadcrumbs
1 teaspoon of pepper
2 teaspoons of garlic powder
And 1 egg.
Shape hamburger mixture into 6-8 patties and place on top of the vegetables.
In another bowl, mix
2 cups of beef broth
The other half of the onion soup mix
2 tablespoons of ketchup
2 tablespoons of Worcestershire sauce
1 teaspoon of pepper
1 packet of brown gravy mix
Pour mixture over ground beef patties and vegetables.
Cook on high for 3-4 hours or low for 6-7 hours.
Remove patties from crockpot.
Add 2 tablespoons of corn starch and mix. (Denise: just make a slurry.)
Return the patties and cook for another 30 minutes.
https://www.facebook.com/share/v/18QLgp9HEj/
Crockpot Stir Fry Beef
Ingredients
2 boneless beef chuck roast
1 cup beef broth
½ cup soy sauce (or coco aminos)
¼ cup brown sugar
1 tbs sesame oil
4 minced garlic cloves
4 tbs cornstarch
4 tbs water
1 head broccoli cut into florets
(cooked white rice for serving)
Preparation
Slice beef into thin strips and throw into slow cooker
Whisk together beef broth, soy sauce, brown sugar, sesame oil and garlic. Pour this over the beef into slow cooker slow cooker
Cover with lid and cook on low heat for 2.5-3 hours.
Once the meat is cooked to your liking, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and stir to combine.
Cover with lid and cook for 30 more minutes to cook broccoli and thicken sauce.
Serve over warm white rice.
Philly Cheesesteak in the crockpot
1 1/2 lbs sirloin cut into strips
1 sliced onion
1 sliced green bell pepper
1 sliced red bell pepper
Mix:
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Pour over beef and vegetables and stir.
High for 3-4 hours or low for 6-8 hours.
Lay slices of provolone on top, put the lid back on, and let the cheese melt 5-10 minutes.
Use tongs to serve on a toasted hoagie roll.
https://www.facebook.com/share/r/1Ccp8izfGt/
Crockpot Beef stew
Put cubed beef in crockpot.
Add 3/4 cup of flour to beef cubes and mix to coat.
Add Worcestershire sauce, garlic cloves, baby carrots and cubed potatoes, chopped onion, (toss lightly)
Add beef stew mix, French onion soup mix, salt, pepper, about 1 1/2 cups of beef broth, (mix),
Layer 1 stick of butter on top.
About 4 hours on high.
Stir and serve.
https://www.facebook.com/share/v/185ncPw8Km/
Easy Crockpot Beef Noodle Dinner
1-2 lbs stew beef
1 pack of French onion soup mix Stir everything
1 box of beef broth
3 packs of brown gravy mix
(Mushrooms optional)
Stir everything together.
Low for 6 hours or high for 3.
Stir in 1 cup of sour cream.
Stir in 1 package of cooked egg noodles or other cooked pasta.
Garnish with parsley and/or red pepper flakes when serving.
https://www.facebook.com/share/v/1CAQ3ktuw1/
5 Ingrediant Cubed Beef Crockpot Dinner
2 cans cream of mushroom soup.
Beef (cubed)
2 packets McCormick Brown Gravy Mix
1 packet beefy onion soup mix
Sliced mushrooms
Water or broth. (maybe a cup?)
Mix.
High for 4 hours.
Denise’s Crockpot Chili
1 bag of Roman beans
1 onion
1 lb ground beef
1 can tomato sauce
1 can diced tomatos
Salt, pepper, garlic, chili powder, cumin, oregano
1 box Velveeta shells & cheese
Shredded cheddar cheese and/or sour cream for garnish
Soak beans overnight. Drain water. Put in crockpot with diced tomatoes & tomato sauce. Season with oregano.
Chop onion & brown in oil. Add ground beef & other spices. Cook until beef is brown. Add beef mixture to crockpot. Mix well.
Cook 3 ½ hours on high, or 7-7 ½ hours on low.
Add shells and cheese from pouch. Mix well. Cook ½ hour more on high, or ½ to 1 hour more on low.
Dish into bowls and serve with shredded cheese and/or sour cream on top.
Drew's "Best Crock Pot Meatloaf Ever"
In mixing bowl, combine 2 lbs of ground bork (beef + pork) with
1 diced onion
2 boxes of Stovetop Savory Herb stuffing mix
1 1/2 cups of whole milk
2 whole eggs
pinch of salt
pinch of pepper
2 tablespoons of ketchup
1 tablespoon of yellow mustard
Mix until well combined.
Line crockpot with foil and spray with cooking spray
place meat mixture on foil and shape.
Glaze (will be divided into 3 portions)
In a bowl, mix
1 1/2 cups ketchup
1/4 cup light brown sugar
2 tablespoons minced onion
1 tablespoon yellow mustard
2 teaspoons apple cider vinegar
bit of pepper
Whisk.glaze
Pour about 1/3 to 1/2 of glaze over meat and brush/spread over top of meat.
Cook on low for about 6 hours.
Lift out of crockpot by the foil and place (foil and all) on baking sheet.
Spread/brush some of the remaining glaze over top.
Put under broiler for 5-10 minutes.
Garnish with parsley.
Serve with remaining glaze.
https://www.facebook.com/share/v/19Fv2WXrBm/ (Worth watching just for his pink bathrobe Entrance!)
Good Pot Roast in crockpot (after searing)
Pat dry 3 lb chuck roast, salt and pepper both sides, spank it, put it in Dutch oven to sear. Once seated, put it in the crock pot.
Add thick sliced onion to Dutch oven and sauté for a couple of minutes.
Add 5 minced garlic cloves to the onion and sauté for another minute.
Dump onion mixture on top of the carrots.
Add 2 handfuls of Yukon Gold potatoes (about 9)
Deglaze Dutch oven with 1 1/2 cups beef broth, 2 teaspoons of Worcestershire sauce , 1 tablespoon of fresh minced thyme, 1 teaspoon of rosemary . Add more salt and pepper if desired. Cook on low for 8-9 hours.
Remove veggies to serving dish. Cut up potatoes into manageable pieces.
Remove meat and shred and add to veggies.
Strain liquid into a pan. Add corn starch slurry. Heat and stir to make gravy and pour over meat and veggies. Top with parsley.
https://www.facebook.com/share/v/1HFKozYztJ/
Slow Cooker Crockpot Paleo Pot Roast
This is a slow cooker variation on Alton Brown’s pot , found at https://www.worthypause.com/blog/2013/04/alton-browns-crockpot-paleo-pot-roast.html
- 2 lb chuck roast
- 2 tsp salt
- 2 tsp cumin
- olive oil
- 2 medium onions, quartered
- 6 whole garlic cloves
- 1 cup of tomato juice
- 1/4 cup of balsamic vinegar
- 1 cup of green olives
- 1/2 cup raisins
- Rub the roast with cumin and salt.
- In a big Dutch oven or pan, heat a bit of olive oil and brown the meat well on all sides.
- Then throw everything into the slow cooker for 8-10 hours on low until the meat is totally falling apart.
- Fish out the onion, garlic, some of the raisins and green olives and as much of the liquid as is still in the slow cooker. Using an immersion blender or food processor (all the kitchen gadgets get a piece of this recipe!), blend that mixture to make a gravy.
- Tear the roast up into pieces and pour the gravy back on top. Put the remaining raisins and olives on top for garnish and serve with roasted veggies, mashed cauliflower, green beans, baked potatoes, whatever you like!
- You can make this in advance and freeze it in a freezer bag for later too! It reheats very well.
- You could actually shred this roast up and fill empanadas with it, to bring everything full circle.
- I used V8 last time instead of tomato juice (because it's what I had) and that works well too.
Crockpot Dump Pot Roast
4 lb chuck roast
Salt and pepper
Packet of ranch seasoning
Packet of au gravy mix
Stick of sliced butter
Minced garlic
1/2 cup of beef broth
Some Worcestershire sauce (1 Tablespoon or so)
6-8 pepperoncini peppers
Bit of juice from the peppers jar
Brick of cream cheese
4 hours high or 8 hours low
https://www.facebook.com/share/v/1Q28Ru12Y8/
Grandma Crockpot Pot Roast
Grease crockpot with butter and lay some slices of butter on the bottom.
Lay 2-3 lb chuck roast on top of the butter.
Season with salt and pepper.
Peel and quarter potatoes and add to the top.
Add baby carrots.
Add 2 peeled halved onions.
In a bowl, whisk a brown gravy packet with a cup of cold water. Pour all over meat and vegetables.
Cook on low for 8 hours. (Variations: use milk or cream instead of water. 2, use beef broth and onion soup mix instead of gravy mix)
https://www.facebook.com/share/v/1Cx8T7r7kw/
Asian Inspired Crockpot Pot Roast
3 lb chuck roast
Sauce:
1 cup of beef broth
1 cup of soy sauce (or coconut aminos)
1/2 cup of hoisin sauce
1/3 cup of rice vinegar
1/4 cup of honey
2 tablespoons of brown sugar
1 tablespoon of toasted sesame oil
Pinch of red pepper flakes (optional)
4-5 minced garlic cloves
Whisk sauce together and pour over the meat.
Cook on low 4-6 hours.
Remove meat and shred.
Can thicken juices with cornstarch slurry.
Can broil meat to make crispy bits.
Serve on jasmine rice with sauce on top.
Garnish with chopped green onions and/or toasted sesame seeds.
https://www.facebook.com/share/v/1Gf8YvSuFZ/
French Onion Pot Roast
Pat chuck roast dry with paper towel and season both sides with salt and pepper.
Sear in a cast iron skillet (Denise: is that really necessary?)
In a mixing bowl, combine:
1 sliced onion
1 packet of beefy onion soup mix
2-3 minced garlic cloves
2 cans of French onion soup
Pour half into bottom of the crock pot.
Put chuck roast on top.
Pour remainder on top of the chuck roast.
Add 1/2 stick or more of butter, sliced.
Cook low 8-10 hours . If it falls apart when you try to pick it up, it’s done.
Shred the meat.
Serve over mashed potatoes.
Garnish with parsley.
https://www.facebook.com/share/v/1GK8q94HXH/
Crockpot Roast
Large Chuck Roast or London broil
2 packets of brown gravy mix
Sliced Mushrooms
2 cups of water or beef broth
Later of parchment paper
Lay some whole (clean) russet potatoes with holes stabbed into them on perimeter
Break up a couple of ears of shucked corn on the cob and lay them inside the potatoes.
Cover and cook on low for about 8 hours.
https://www.facebook.com/share/v/18FsS1DFtY/
Crockpot Meatball Stroganoff
1 family size can of cream of mushroom soup (probably 2 regular cans)
1 bag of frozen meatballs
1 diced onion
Minced garlic or jarlic about 2 tablespoons
8 ounces of sour cream
2 cups of beef stock (no salt added)
Maybe a tablespoon of steak sauce
Maybe a tablespoon of Worcestershire sauce
About 1/4 cup of Dijon mustard
Black pepper
Onion powder
Maybe salt
Mix
Cook on high about 2 hours
Stir
Add 1 bag of raw egg noodles
Stir
Cook 20-30 more minutes
Top with fresh chopped parsley
https://www.facebook.com/share/v/1BjjY2APJ2/
Denise’s Crockpot Stew
Good for a large group, or for plenty of left-overs. Feeds 8-12, depending on appetites:
1 bag of baby carrots
3 lbs of potatoes (approx.) peeled and chunked
6+ stalks of celery (with leaves)
½ or more small bulb of fresh garlic (diced)
3 lb chuck roast (chunked)
Flour
2 boxes beef broth
1 large or 2 small onions (chunked in wedges)
Olive oil
Salt & pepper
Night before meal, prepare vegetables and beef, and store: Peel and chunk potatoes, and store. Slice celery (including leaves) and store. Dice garlic and store. Cube beef and store.
Morning of: coat beef chunks in flour and brown sides in hot olive oil. Meanwhile, dump baby carrots into bottom of crock pot, followed by potatoes, and then celery. Put browned beef on top of that. Put onion wedges on top last (keeps them from disintegrating into nothing while still cooking into sweet bites of onion). Sprinkle garlic on top of that (get some of garlic into liquid, as well). Add generous amounts of salt and pepper. Pour 1 and ½ boxes of beef broth (2 full boxes will overflow—save extra half-box to heat and add to stew later). Cook on HIGH for 6 or more hours (more than usual time, because crock pot will be full).
Prior to serving, pour crockpot contents into large pot. Heat remaining broth separately, and mix everything together.
Serve with sliced and buttered Italian bread.
Frito Crockpot Meal
Dump a bag of Fritos into crockpot and spread evenly.
Spread cooked ground beef on top.
Dice 1 onion & spread on top.
Add 16 oz can of refried beans in dollops around top. (Rosarita brand?)
Add 1 can (1 lb, 3 oz) of red Enchilada Sauce, drizzled on top.
Add 1 bag of Mexican blend shredded cheese.
Add another bag of Fritos spread across the top.
Cook low and slow.
Crockpot French Onion Meatloaf with Melted Swiss Cheese
For Meatloaf:
2 pounds ground beef
1 cup breadcrumbs
½ cup Parmesan cheese
¼ cup milk
2 large eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 packet French onion soup mix
Topping & Sauce:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
2 cups beef broth
1 tablespoon corn starch + 2 tablespoons water
6-8 slices Swiss cheese
Chopped parsley for garnish
Onion Base:
In a skillet over medium heat, melt butter and olive oil
Add sliced onios and cook slowly for 15-20 minutes, stirring occasionally until golden and caramelized.
Set half of the onions aside for topping later.
Prepare the Meatloaf Mixture:
Combine meat loaf ingrediants.
Mix until just combined, Don’t overmix (keeps it tender).
Shape, and put it in the crockpot.
Spoon half of the caramelized onions over the top.
Pour the beef broth around the loaf (not on top).
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until fully cooked (internal temp 160ºF/71ºC).
Gravy:
Remove the meatloaf and set aside to rest.
Whisk cornstarch slurry.
Let it cook uncovered for a few minute until thickened.
Place the meatloaf on a bking tray, top with the remaining caramelized onions and Swiss cheese slices.
Broil for 2-3 minutes until the cheese melts and bubbles beautifully.
Spoon the onion gravy over the meatloaf.
Garnish with chopped parsley and serve with mashed potatoes or roasted veggies.
Crockpot Cubed Steak & Potatoes
Mix together in crockpot:
2 lbs mini golden potatoes, washed
2 cans French Onion soup
Garlic paste (or minced garlic)
Coat 4-5 cubed steaks (approaching 2 lbs) with Dijon mustard and seasoning (salt, pepper, & garlic.
Lay cubed steaks flat on top of potato mix in crockpot.
Sprinkle with 1 pkt onion soup mix on top of cubed steak.
Spread 1 sliced onion on top.
Drizzle with Worcestershire sauce.
4 hours on high or 8 hours low.
Goes well with mashed potatoes.
Crockpot Meatball Dinner
1 can cream of mushroom soup
1 can beef broth (or French onion soup)
2 TBS Worcestershire sauce
1 packet onion soup mix.
Mix.
Add bag of frozen meatballs, and mix again.
Cook low 5-6 hours or high 3-4 hours.
When done, stir in 16 oz sour cream (or cream cheese).
Continue heating while cooking noodles.
Cook egg noodles separately, drain, and mix all together.
Crockpot Pepper Steak
1 ½ lbs of beef strips
1 onion sliced
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
Whisk together and drizzle over meat & peppers:
1 box of beef broth (3 cups)
About ¼ cup reduced salt soy sauce
About 2 Tablespoons minced ginger
Light brown sugar
Black pepper
Garlic powder
About 1 Tablespoon of cornstarch.
Sprinkle with sesame seeds.
Mix/toss everything together in crockpot.
Cook on low for 6 hours.
Serve over rice, noodles, or mashed potatoes.
Crockpot Swedish Meatballs
1 can cream of mushroom soup,
1 can of beef broth
2 Tablespoons of Worcestershire sauce
1 packet of onion soup mix
Mix.
Add 1 bag of frozen meatballs and mix again.
Low for 5-6 hours or low for 3-4 hours.
Fold in 16 oz of sour cream and put the lid back on while cooking noodles.
Cook egg noodles per package directions and drain, then add to crockpot. Mix everything together and serve..
https://www.facebook.com/share/r/1BVHXWqaZZ/
-----
Beef--Oven-Cooked, Stove-Top, Broiled, Grilled, etc.
Taco Lasagna
http://www.bunsinmyoven.com/2016/01/25/taco-lasagna/
1-pound ground beef
1 packet taco seasoning
1/4 cup water
1 can Ro*Tel diced tomatoes with chilies, drained
1 can Nacho Cheese Soup
1/4 cup sour cream
1 cup grated cheddar
12 8-inch soft tortillas
guacamole, cilantro, sour cream for topping, as desired
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
Add the taco seasoning and water to the skillet and cook for 2 minutes.
Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
Bake for 20 minutes or until hot and melty.
Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.
Easy Meatloaf (serves 8)
Ingredients
· 1 1/2 pounds ground beef
· 1 egg
· 1 onion, chopped
· 1 cup milk
· 1 cup dried bread crumbs
· salt and pepper to taste
· 2 tablespoons brown sugar
· 2 tablespoons prepared mustard
· 1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
Easy Cheesy Ground Beef Taco Rice Bake
Brown 1 lb of ground beef
Add packet of taco seasoning and cook per instructions.
Dump 2 packets of taco rice into 9x13 baking dish.
Add 1 cup of chicken broth
1 jar of salsa
Fill jar with water and add to the rice.
Stir.
Layer ground beef mixture on top.
Cover with Mexican blend cheese.
Cover with foil.
Bake at 350* for 45 minutes.
Melt container of queso cheese in microwave per directions on container.
Remove foil and pour queso over casserole.
Bake 5 more minutes uncovered.
Can sprinkle cilantro on top to make it fancy.
https://www.facebook.com/share/v/1BjFrwA52K/
Easy Cheesy Ground Beef Stroganoff
In Dutch oven, brown 1 lb ground beef with 1 diced onion
Stir in 2 minced garlic cloves
3 tablespoons of butter
Once butter is melted, stir in 3 tablespoons of flour.
Once flour is incorporated, stir in 2 1/2 cups of beef broth.
Bring to a boil
Add 3/4 cups of sour cream
1 tsp Worchester sauce
1 tablespoon of mustard
1 cup of frozen peas
1 cup of freshly shredded cheddar cheese
Stir. Let simmer while you separately cook 8 oz of egg noodles.
Stir drained egg noodles in.
Spread another cup of freshly shredded cheddar cheese over the top.
Put the lid on just long enough to let cheese melt.
https://www.facebook.com/share/v/1Hak3L9c1n/
Million Dollar Spaghetti (with ground beef and sausage)
Brown 1/2 pound ground beef with 1/2 pound sweet Italian sausage
Cook 1 lb spaghetti
Seasoned with salt and pepper
Add 1 diced onion and 3 minced garlic cloves
Cook until soft.
Add 1 jar of spaghetti sauce.
In a bowl combine 1 block of cream cheese, 1 cup of cottage cheese, 1/4 cup of sour cream.
Put half of spaghetti in 9x11 baking dish. Spread cream cheese mixture over the top.
Put rest of spaghetti on the top.
Put meat sauce on top.
Spread 8 ounces shredded mozzarella on top.
Spread Parmesan cheese on top.
Bake 350* for about 30 minutes.
https://www.facebook.com/share/v/1E6ty6Nn5C/
American Goulash
Brown 2 lbs ground beef or beef pork blend with 1 diced onion in large pot.
Mix in:
4 minced garlic cloves
2 tablespoons of paprika
2 teaspoons of Italian seasoning
2 teaspoons of salt
1/2 teaspoons black pepper
1/4 teaspoons cayenne pepper
2 bay leaves
Cook a couple of minutes.
Add 1 quart of chicken broth
1 @ 24 ounce jar of marinara sauce
1@can of diced tomatoes
1 cup of water
2 tablespoons of soy sauce
Bring to low simmer and simmer for 30 minutes.
Stir.
Add 2 cups of large elbow macaroni noodles and stir.
Bring to rabid boil for 10-12 minutes. Remove from heat.
Remove bay leaves.
Add 1 cup shredded white cheddar cheese.
Add 1 handful of dried parsley.
Stir and cover and let sit for 5 minutes.
Serve topped with more shredded cheese and parsley.
https://www.facebook.com/share/v/1H3siyuhJv/
Swiss Mushroom Glazed Meatloaf
(to try when I'm feeling ambitious)
Juicy meatloaf stuffed with melty Swiss cheese and topped with savory mushroom gravy makes this classic comfort food extra special.
Ingredients
Meatloaf
2 lbs ground beef
1 cup breadcrumbs
2 large eggs
½ cup milk
1 small onion, finely diced
3 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
6 slices Swiss cheese
½ cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
Mushroom Topping
12 oz mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
½ cup beef broth
1 tsp Worcestershire sauce
1 tsp cornstarch mixed with 1 tbsp cold water
2 tbsp chopped parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 5-inch loaf pan or line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until combined.
Press half of the meat mixture into the loaf pan. Lay the Swiss cheese slices over the center, leaving a small border around the edges.
Cover with the remaining meat mixture and seal the edges around the cheese.
Mix the ketchup, brown sugar, and Dijon mustard. Spread half of the glaze over the meatloaf.
Bake for 40 minutes. Spread the remaining glaze over the top and bake for another 20–25 minutes, until the center reaches 160°F (71°C).
While the meatloaf bakes, heat the butter and olive oil in a skillet over medium heat. Add the mushrooms and cook for 6–8 minutes until browned.
Stir in the garlic and cook for 30 seconds. Add the beef broth and Worcestershire sauce, then simmer for 3 minutes.
Stir in the cornstarch mixture and cook for 1–2 minutes, until the sauce thickens.
Let the meatloaf rest for 10 minutes, then top with the mushroom sauce and parsley before slicing.
Serve with mashed potatoes, green beans, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes
Servings: 8 | Calories: Approximately 520 per serving
Broil a Perfect Steak (Genius Kitchen)
Steaks
Kosher Salt
Coarsely Ground Black Pepper
Olive oil
Any seasonings of choice (fresh rosemary, thyme, oregano, garlic, onion) or none
Medium (140-150F) 1” 2-3 min, 1.25” 4-5 min, 1.75” 6-7 min
Medium Well (150-160F) 1” 4-5 minute, 1.25” 6-7 min. 1.75” 8-9 min.
Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
BBQ bacon meatloaf (Heart Attack Meatloaf)
Put a loaf of ground beef on a sheet of aluminum foil (with parchment paper on top?)
Make a tench in the loaf of ground beef.
Fill it with raw spaghetti, marinara sauce, thick over lapping mozzarella, fresh basil leaves, fresh parmigiana cheese.
Close/seal the meat.
Pour some bbq sauce on top and spread it all over.
Season with bbq seasoning, salt and pepper.
Layer overlapping slices of thick cut bacon across the top.
Roll it up into the foil and seal the ends.
Cut holes in the top of the foil for draining.
Put on a tray or in a baking dish.
Directions say 400* for 1 1/2-2 hours, but probably more like 350* for 1 hour or 400* for 1 hour, because video uses 10 lbs of ground meat and 3 lbs of bacon.
https://www.facebook.com/share/v/1CgbD27fRQ/
Burger Bites
(Each bite needs about 1/8 of a pound of ground beef. Takes about 5-6 bites/person to make a meal, so about 2.5 to 3 lbs meatd for 4 people.)
Use a shot glass to press ground beef into greased muffin pan cup.
Season with salt, pepper, whatever.
Fill each hollow with shredded cheese.
Top with diced onions, ketchup, mustard, bacon bits, pickle/s
(Or top with pickle/s later, after cooked.)
Bake at 400º for about 20-25 minutes.
Oven-Baked Onion Mushroom Burgers
Slice 2 onions & spread in baking dish.
Spread 6 hamburger patties on top of onions.
Divide/scoop 1 can cream of mushroom soup on top of patties & spread.
Sprinkle with 1 packet onion soup mix.
Spread sliced mushrooms on top.
Sprinkle with onion powder and pepper (no salt needed).
Put 1-2 slices of cheese (Swiss, provolone, Monterey Jack) on each patty.
Bake 350º for 1 hour.
Use spatula to place on (artesan, if possible) buns.
“Mom’s Beef Shish Kabobs”
Cubed beef
1/3 Cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
1 clove garlic minced
1 teaspoon coarsely cracked pepper
16 mushroom caps
8 metal skewers (or as needed)
2 green peppers, cut into chunks
1 red bell onion, cut into chunks
Steak Marinade
http://www.geniuskitchen.com/recipe/steak-marinade-66648?ftab=reviews#activity-feed
Comment tips: 1 hour as good as 24 hours. Cook in cast iron skillet. Don’t pierce the steak in the marinade—will overcook the steak. Smells “kind of gross uncooked”.
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
pepper
Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
The original recipe used balsamic vinegar. Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.
Taco Spiced Beef
4 lbs ground beef
2 tablespoons of olive oil
1 teaspoon black pepper
1 tablespoon each:
Paprika, cumin, garlic powder, kosher salt
Brown beef in oil
Drain fat
Stir in spices
Cook 1-2 minutes more
(from "College Meal Prep for a Week."
Serve beef in burritos or bowls
Burritos: tortillas (warmed)
Guacamole, beef, roasted peppers and onions , and pico
Bowls: cooked rice, beef, guacamole, drizzle with crema (Denise: or dollop of sour cream)
https://www.facebook.com/share/r/18rPFBqzG7/
Taco Lasagna
http://www.bunsinmyoven.com/2016/01/25/taco-lasagna/
1-pound ground beef
1 packet taco seasoning
1/4 cup water
1 can Ro*Tel diced tomatoes with chilies, drained
1 can Nacho Cheese Soup
1/4 cup sour cream
1 cup grated cheddar
12 8-inch soft tortillas
guacamole, cilantro, sour cream for topping, as desired
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
Add the taco seasoning and water to the skillet and cook for 2 minutes.
Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
Bake for 20 minutes or until hot and melty.
Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.
Easy Meatloaf (serves 8)
Ingredients
· 1 1/2 pounds ground beef
· 1 egg
· 1 onion, chopped
· 1 cup milk
· 1 cup dried bread crumbs
· salt and pepper to taste
· 2 tablespoons brown sugar
· 2 tablespoons prepared mustard
· 1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
Easy Cheesy Ground Beef Taco Rice Bake
Brown 1 lb of ground beef
Add packet of taco seasoning and cook per instructions.
Dump 2 packets of taco rice into 9x13 baking dish.
Add 1 cup of chicken broth
1 jar of salsa
Fill jar with water and add to the rice.
Stir.
Layer ground beef mixture on top.
Cover with Mexican blend cheese.
Cover with foil.
Bake at 350* for 45 minutes.
Melt container of queso cheese in microwave per directions on container.
Remove foil and pour queso over casserole.
Bake 5 more minutes uncovered.
Can sprinkle cilantro on top to make it fancy.
https://www.facebook.com/share/v/1BjFrwA52K/
Easy Cheesy Ground Beef Stroganoff
In Dutch oven, brown 1 lb ground beef with 1 diced onion
Stir in 2 minced garlic cloves
3 tablespoons of butter
Once butter is melted, stir in 3 tablespoons of flour.
Once flour is incorporated, stir in 2 1/2 cups of beef broth.
Bring to a boil
Add 3/4 cups of sour cream
1 tsp Worchester sauce
1 tablespoon of mustard
1 cup of frozen peas
1 cup of freshly shredded cheddar cheese
Stir. Let simmer while you separately cook 8 oz of egg noodles.
Stir drained egg noodles in.
Spread another cup of freshly shredded cheddar cheese over the top.
Put the lid on just long enough to let cheese melt.
https://www.facebook.com/share/v/1Hak3L9c1n/
Million Dollar Spaghetti (with ground beef and sausage)
Brown 1/2 pound ground beef with 1/2 pound sweet Italian sausage
Cook 1 lb spaghetti
Seasoned with salt and pepper
Add 1 diced onion and 3 minced garlic cloves
Cook until soft.
Add 1 jar of spaghetti sauce.
In a bowl combine 1 block of cream cheese, 1 cup of cottage cheese, 1/4 cup of sour cream.
Put half of spaghetti in 9x11 baking dish. Spread cream cheese mixture over the top.
Put rest of spaghetti on the top.
Put meat sauce on top.
Spread 8 ounces shredded mozzarella on top.
Spread Parmesan cheese on top.
Bake 350* for about 30 minutes.
https://www.facebook.com/share/v/1E6ty6Nn5C/
American Goulash
Brown 2 lbs ground beef or beef pork blend with 1 diced onion in large pot.
Mix in:
4 minced garlic cloves
2 tablespoons of paprika
2 teaspoons of Italian seasoning
2 teaspoons of salt
1/2 teaspoons black pepper
1/4 teaspoons cayenne pepper
2 bay leaves
Cook a couple of minutes.
Add 1 quart of chicken broth
1 @ 24 ounce jar of marinara sauce
1@can of diced tomatoes
1 cup of water
2 tablespoons of soy sauce
Bring to low simmer and simmer for 30 minutes.
Stir.
Add 2 cups of large elbow macaroni noodles and stir.
Bring to rabid boil for 10-12 minutes. Remove from heat.
Remove bay leaves.
Add 1 cup shredded white cheddar cheese.
Add 1 handful of dried parsley.
Stir and cover and let sit for 5 minutes.
Serve topped with more shredded cheese and parsley.
https://www.facebook.com/share/v/1H3siyuhJv/
Swiss Mushroom Glazed Meatloaf
(to try when I'm feeling ambitious)
Juicy meatloaf stuffed with melty Swiss cheese and topped with savory mushroom gravy makes this classic comfort food extra special.
Ingredients
Meatloaf
2 lbs ground beef
1 cup breadcrumbs
2 large eggs
½ cup milk
1 small onion, finely diced
3 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
6 slices Swiss cheese
½ cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
Mushroom Topping
12 oz mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
½ cup beef broth
1 tsp Worcestershire sauce
1 tsp cornstarch mixed with 1 tbsp cold water
2 tbsp chopped parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 5-inch loaf pan or line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until combined.
Press half of the meat mixture into the loaf pan. Lay the Swiss cheese slices over the center, leaving a small border around the edges.
Cover with the remaining meat mixture and seal the edges around the cheese.
Mix the ketchup, brown sugar, and Dijon mustard. Spread half of the glaze over the meatloaf.
Bake for 40 minutes. Spread the remaining glaze over the top and bake for another 20–25 minutes, until the center reaches 160°F (71°C).
While the meatloaf bakes, heat the butter and olive oil in a skillet over medium heat. Add the mushrooms and cook for 6–8 minutes until browned.
Stir in the garlic and cook for 30 seconds. Add the beef broth and Worcestershire sauce, then simmer for 3 minutes.
Stir in the cornstarch mixture and cook for 1–2 minutes, until the sauce thickens.
Let the meatloaf rest for 10 minutes, then top with the mushroom sauce and parsley before slicing.
Serve with mashed potatoes, green beans, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes
Servings: 8 | Calories: Approximately 520 per serving
Broil a Perfect Steak (Genius Kitchen)
Steaks
Kosher Salt
Coarsely Ground Black Pepper
Olive oil
Any seasonings of choice (fresh rosemary, thyme, oregano, garlic, onion) or none
- Bring your steaks to room temperature, and use a clean cloth to remove excess moisture
- Preheat broiler (and broiler pan) for 15-20 min
- Rub steaks with olive oil, kosher salt, coarsely ground pepper, and any seasonings of choice (if any)
- Sear steaks for 3 min on one side, turn and sear opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
- Once seared, set the oven to 500F and cook using this time chart. Turn steaks half way through the remaining cooking time.
Medium (140-150F) 1” 2-3 min, 1.25” 4-5 min, 1.75” 6-7 min
Medium Well (150-160F) 1” 4-5 minute, 1.25” 6-7 min. 1.75” 8-9 min.
- Remove steaks from the oven and let rest for 5 minutes.
Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
BBQ bacon meatloaf (Heart Attack Meatloaf)
Put a loaf of ground beef on a sheet of aluminum foil (with parchment paper on top?)
Make a tench in the loaf of ground beef.
Fill it with raw spaghetti, marinara sauce, thick over lapping mozzarella, fresh basil leaves, fresh parmigiana cheese.
Close/seal the meat.
Pour some bbq sauce on top and spread it all over.
Season with bbq seasoning, salt and pepper.
Layer overlapping slices of thick cut bacon across the top.
Roll it up into the foil and seal the ends.
Cut holes in the top of the foil for draining.
Put on a tray or in a baking dish.
Directions say 400* for 1 1/2-2 hours, but probably more like 350* for 1 hour or 400* for 1 hour, because video uses 10 lbs of ground meat and 3 lbs of bacon.
https://www.facebook.com/share/v/1CgbD27fRQ/
Burger Bites
(Each bite needs about 1/8 of a pound of ground beef. Takes about 5-6 bites/person to make a meal, so about 2.5 to 3 lbs meatd for 4 people.)
Use a shot glass to press ground beef into greased muffin pan cup.
Season with salt, pepper, whatever.
Fill each hollow with shredded cheese.
Top with diced onions, ketchup, mustard, bacon bits, pickle/s
(Or top with pickle/s later, after cooked.)
Bake at 400º for about 20-25 minutes.
Oven-Baked Onion Mushroom Burgers
Slice 2 onions & spread in baking dish.
Spread 6 hamburger patties on top of onions.
Divide/scoop 1 can cream of mushroom soup on top of patties & spread.
Sprinkle with 1 packet onion soup mix.
Spread sliced mushrooms on top.
Sprinkle with onion powder and pepper (no salt needed).
Put 1-2 slices of cheese (Swiss, provolone, Monterey Jack) on each patty.
Bake 350º for 1 hour.
Use spatula to place on (artesan, if possible) buns.
“Mom’s Beef Shish Kabobs”
Cubed beef
1/3 Cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
1 clove garlic minced
1 teaspoon coarsely cracked pepper
16 mushroom caps
8 metal skewers (or as needed)
2 green peppers, cut into chunks
1 red bell onion, cut into chunks
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Steak Marinade
http://www.geniuskitchen.com/recipe/steak-marinade-66648?ftab=reviews#activity-feed
Comment tips: 1 hour as good as 24 hours. Cook in cast iron skillet. Don’t pierce the steak in the marinade—will overcook the steak. Smells “kind of gross uncooked”.
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
pepper
Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
The original recipe used balsamic vinegar. Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.
Taco Spiced Beef
4 lbs ground beef
2 tablespoons of olive oil
1 teaspoon black pepper
1 tablespoon each:
Paprika, cumin, garlic powder, kosher salt
Brown beef in oil
Drain fat
Stir in spices
Cook 1-2 minutes more
(from "College Meal Prep for a Week."
Serve beef in burritos or bowls
Burritos: tortillas (warmed)
Guacamole, beef, roasted peppers and onions , and pico
Bowls: cooked rice, beef, guacamole, drizzle with crema (Denise: or dollop of sour cream)
https://www.facebook.com/share/r/18rPFBqzG7/
-----
Pork-- & Sausage--Crockpot
Crockpot Smothered Pork Chops
Lay pork chops on bottom of crockpot.
Cover with
1 1/2 lbs sliced mushrooms
1 1/2 sliced onions
1 can of cream of mushroom soup (with roasted garlic)
1 can of cream of chicken soup
2 tablespoons of minced garlic
Pepper
Paprika
1 can of beef broth
Leave chops on the bottom and stir the rest together.
Cook on high for 3 hours.
https://www.facebook.com/share/v/1CAhZ72RB8/
Denise’s Crockpot Pork Ribs
McCormick’s BBQ Pork packet
Ketchup (double amt on pkg directions, divided)
Apple Cider Vinegar (double amt on pkg directions, divided)
Brown Sugar
· Cut rack into individual ribs.
· Mix amt of ketchup and vinegar (but not BBQ packet or brown sugar) as per pkg directions, and pour ketchup+vinegar over ribs.
· Cook for most of the time (Full time is 8 hrs low, 4 hrs high, so after about 6-7 hours on low, or about 3 hours on high)
· DRAIN THE JUICES!
· Mix BBQ Pork packet, ketchup, apple cider vinegar, brown sugar. Pour over ribs.
· Cook for remaining time, maybe a bit longer.
The secret is draining the juices. If you don’t drain, the BBQ flavor basically gets washed off by the juices. The ketchup/vinegar is basically an acidic meat tenderizer, doesn’t do much for flavor while cooking.
Smothered Crockpot Pork Chops
Arrange chops in crockpot.
Mix cream of chicken soup, cream of mushroom soup, broth (chicken or vegetable, amount not given, enough to moisten, maybe 1 cup or less), onion soup mix, pork (or brown) gravy mix.
Pour over chops.
Low for 6 hours.
https://www.facebook.com/share/r/1F7zgxDGvH/
Dump and Go Crockpot Pork Chops
Add pork chops to your crockpot.
Dump in:
Sprinkle contents of ranch dressing packet over both sides of the pork chops.
Dump in 1 can cream of chicken soup and
1 can of cream of mushroom soup .
Mix the soups together and surround the pork chops.
Cook on low for about 4 hours.
Serve on mashed potatoes with crock pot juices and garnish with parsley.
https://www.facebook.com/share/v/1FN6v3DdFq/
Slow Cooker Dr. Pepper Pork Chops
Arrange chops in crockpot. Add 1 1/2 cups ketchup, 2 tablespoons of Worcestershire sauce, salt and pepper, can and a half (18 ounces) of Dr. Pepper soda. Mix together. Cook on low for 6 hours. Mix juice with a corn starch slurry to make a gravy. Serve on top of mashed potatoes.
https://www.facebook.com/share/v/1BgLHKhVyg/
Crockpot Pork Spare Ribs 1
Salt & pepper
Sliced onion
½ cup water
choice of sauce (below)
Barbeque Sauce
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Holly’s “Tony Roma” bbq sauce recipe w/ my modifications:
Makes waaaay too much. Make half this, which is meant for 4 lbs of ribs. My substitutions given.
Combine in a saucepan over high heat (use whisk). Bring to a boil. Then reduce heat and simmer uncovered 30-45 minutes or until desired thickness. If sauce gets too thick, can be thinned with vinegar.
Crockpot Hawaiian Pork Chops
Open lg can of pineapple rings & lay some on bottom of crock pot.
Lay pork chops on top of pineapple rings, reserving the liquid.
In a bowl, mix pineapple liquid with:
½ cup soy sauce
3 TBS rice vinegar
2 tsp minced garlic
1/3 cup brown sugar
¼ cup ketchup
Mix.
Separately mix
3 TBS corn starch with ½ cup water.
Add to liquid & mix. Pour liquid mixture on top of crockpot ingrediants.
4 hours high or 8 hours low.
Serve over rice.
Crockpot Pork Chops w/ Apples
Lay chops flat in crockpot and season both sides with onion, garlic, salt & pepper (All-in-One blend).
Scatter about ½ stick salted butter on top.
Spread 1 can apple pie filling on top. (Can use fresh, sliced apples, if desired.) (Cherry pie filling also works.)
Pour about ½ of 14 oz can of chicken broth over top.
In a separate bowl, mix 1 box of savory herb Stovetop stuffing mix with about 1/3 of the chicken broth, enough to moisten, plus 1 stick melted butter.
Spread stuffing on top.
Cook about 3 hours on high.
Sausage Crockpot Meal
Dump 1 Bag of frozen diced potatoes into crockpot & spread evenly.
Add cooked & drained (crumbled) Italian sausage (1 lb?) & spread evenly.
Add 1 diced onion & spread evenly.
Sprinkle 1 pkg of dry Ranch (garlic ranch?) seasoning.
Add seasoning (pepper, garlic, whatever—don’t need salt—sprinkled on top.
Add 1 box (6 cups?) chicken broth by pouring all around the top.
Add 1 block of cream cheese (cut up into small cubes?)
Cook low and slow.
Cabbage, Sausage, & Potato Soup
https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/
INGREDIENTS:
1 pound kielbasa sausage*, sliced into bite-sized pieces
2 tablespoons extra-virgin olive oil
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning, homemade or store-bought
1 bay leaf
Kosher salt and freshly-cracked black pepper
DIRECTIONS:
· Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
· Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
· Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
· Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
*Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
Crockpot Sausage and Peppers
Coat sausages in oil & place in crockpot
Cook on high for 2-3 hours or low 4-6 hours until somewhat browned.
Throw sliced onions and peppers on top.
Cook until peppers & onions are done.
Crockpot Pork Spare Ribs, Carmelized in oven
Cut ribs into 2-3 sections & lay over ribs.
Cover w/ bbq sauce.*
Cook 4 hrs high, 6 hrs med, 8 hrs slow.
Remove to glass baking dish or broiler pan
Cook 15-20 min to carmelize, in oven 425º or 10 min each side in broiler (norm) to carmelize
* Can use McCormick pulled pork packet, ½ cup brown sugar, ½ cup ketchup, ½ cup beer
Crockpot Potato Sausage Cheese Soup
3 lbs diced potatoes (bag of frozen)
1 ½ lbs cooked hot Italian sausage
1 diced onion
1 packet Ranch seasoning (Garlic Ranch)
Additional seasoning as desired (salt, pepper, garlic)
1 box chicken broth
1 block cream cheese (cut up)
Grated sharp cheddar cheese (or other type)
Mix together.
Cook 4 hours high, or 8 hours low.
Stir.
Mash the potatoes in the crock pot to thicken soup.
Stir again before serving
Crockpot Smothered Pork Chops
Lay pork chops on bottom of crockpot.
Cover with
1 1/2 lbs sliced mushrooms
1 1/2 sliced onions
1 can of cream of mushroom soup (with roasted garlic)
1 can of cream of chicken soup
2 tablespoons of minced garlic
Pepper
Paprika
1 can of beef broth
Leave chops on the bottom and stir the rest together.
Cook on high for 3 hours.
https://www.facebook.com/share/v/1CAhZ72RB8/
Denise’s Crockpot Pork Ribs
McCormick’s BBQ Pork packet
Ketchup (double amt on pkg directions, divided)
Apple Cider Vinegar (double amt on pkg directions, divided)
Brown Sugar
· Cut rack into individual ribs.
· Mix amt of ketchup and vinegar (but not BBQ packet or brown sugar) as per pkg directions, and pour ketchup+vinegar over ribs.
· Cook for most of the time (Full time is 8 hrs low, 4 hrs high, so after about 6-7 hours on low, or about 3 hours on high)
· DRAIN THE JUICES!
· Mix BBQ Pork packet, ketchup, apple cider vinegar, brown sugar. Pour over ribs.
· Cook for remaining time, maybe a bit longer.
The secret is draining the juices. If you don’t drain, the BBQ flavor basically gets washed off by the juices. The ketchup/vinegar is basically an acidic meat tenderizer, doesn’t do much for flavor while cooking.
Smothered Crockpot Pork Chops
Arrange chops in crockpot.
Mix cream of chicken soup, cream of mushroom soup, broth (chicken or vegetable, amount not given, enough to moisten, maybe 1 cup or less), onion soup mix, pork (or brown) gravy mix.
Pour over chops.
Low for 6 hours.
https://www.facebook.com/share/r/1F7zgxDGvH/
Dump and Go Crockpot Pork Chops
Add pork chops to your crockpot.
Dump in:
Sprinkle contents of ranch dressing packet over both sides of the pork chops.
Dump in 1 can cream of chicken soup and
1 can of cream of mushroom soup .
Mix the soups together and surround the pork chops.
Cook on low for about 4 hours.
Serve on mashed potatoes with crock pot juices and garnish with parsley.
https://www.facebook.com/share/v/1FN6v3DdFq/
Slow Cooker Dr. Pepper Pork Chops
Arrange chops in crockpot. Add 1 1/2 cups ketchup, 2 tablespoons of Worcestershire sauce, salt and pepper, can and a half (18 ounces) of Dr. Pepper soda. Mix together. Cook on low for 6 hours. Mix juice with a corn starch slurry to make a gravy. Serve on top of mashed potatoes.
https://www.facebook.com/share/v/1BgLHKhVyg/
Crockpot Pork Spare Ribs 1
Salt & pepper
Sliced onion
½ cup water
choice of sauce (below)
Barbeque Sauce
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Holly’s “Tony Roma” bbq sauce recipe w/ my modifications:
Makes waaaay too much. Make half this, which is meant for 4 lbs of ribs. My substitutions given.
- 1 cup ketchup
- 1 cup vinegar
- ½ cup dark corn syrup (I used honey. Simple syrup [equal amts of sugar desolved in boiling water] might also work)
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- (also calls for ¼ tabasco pepper sauce, which I skip)
Combine in a saucepan over high heat (use whisk). Bring to a boil. Then reduce heat and simmer uncovered 30-45 minutes or until desired thickness. If sauce gets too thick, can be thinned with vinegar.
Crockpot Hawaiian Pork Chops
Open lg can of pineapple rings & lay some on bottom of crock pot.
Lay pork chops on top of pineapple rings, reserving the liquid.
In a bowl, mix pineapple liquid with:
½ cup soy sauce
3 TBS rice vinegar
2 tsp minced garlic
1/3 cup brown sugar
¼ cup ketchup
Mix.
Separately mix
3 TBS corn starch with ½ cup water.
Add to liquid & mix. Pour liquid mixture on top of crockpot ingrediants.
4 hours high or 8 hours low.
Serve over rice.
Crockpot Pork Chops w/ Apples
Lay chops flat in crockpot and season both sides with onion, garlic, salt & pepper (All-in-One blend).
Scatter about ½ stick salted butter on top.
Spread 1 can apple pie filling on top. (Can use fresh, sliced apples, if desired.) (Cherry pie filling also works.)
Pour about ½ of 14 oz can of chicken broth over top.
In a separate bowl, mix 1 box of savory herb Stovetop stuffing mix with about 1/3 of the chicken broth, enough to moisten, plus 1 stick melted butter.
Spread stuffing on top.
Cook about 3 hours on high.
Sausage Crockpot Meal
Dump 1 Bag of frozen diced potatoes into crockpot & spread evenly.
Add cooked & drained (crumbled) Italian sausage (1 lb?) & spread evenly.
Add 1 diced onion & spread evenly.
Sprinkle 1 pkg of dry Ranch (garlic ranch?) seasoning.
Add seasoning (pepper, garlic, whatever—don’t need salt—sprinkled on top.
Add 1 box (6 cups?) chicken broth by pouring all around the top.
Add 1 block of cream cheese (cut up into small cubes?)
Cook low and slow.
Cabbage, Sausage, & Potato Soup
https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/
INGREDIENTS:
1 pound kielbasa sausage*, sliced into bite-sized pieces
2 tablespoons extra-virgin olive oil
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning, homemade or store-bought
1 bay leaf
Kosher salt and freshly-cracked black pepper
DIRECTIONS:
· Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
· Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
· Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
· Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
*Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
Crockpot Sausage and Peppers
Coat sausages in oil & place in crockpot
Cook on high for 2-3 hours or low 4-6 hours until somewhat browned.
Throw sliced onions and peppers on top.
Cook until peppers & onions are done.
Crockpot Pork Spare Ribs, Carmelized in oven
- Ribs
- Onion
- BBQ Sauce
Cut ribs into 2-3 sections & lay over ribs.
Cover w/ bbq sauce.*
Cook 4 hrs high, 6 hrs med, 8 hrs slow.
Remove to glass baking dish or broiler pan
Cook 15-20 min to carmelize, in oven 425º or 10 min each side in broiler (norm) to carmelize
* Can use McCormick pulled pork packet, ½ cup brown sugar, ½ cup ketchup, ½ cup beer
Crockpot Potato Sausage Cheese Soup
3 lbs diced potatoes (bag of frozen)
1 ½ lbs cooked hot Italian sausage
1 diced onion
1 packet Ranch seasoning (Garlic Ranch)
Additional seasoning as desired (salt, pepper, garlic)
1 box chicken broth
1 block cream cheese (cut up)
Grated sharp cheddar cheese (or other type)
Mix together.
Cook 4 hours high, or 8 hours low.
Stir.
Mash the potatoes in the crock pot to thicken soup.
Stir again before serving
-----
Pork--Stovetop, Oven-Baked, etc.
Pan Fried Pork Chops
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pan-fried-pork-chops-recipe.html?oc=linkback
Baked pork chops with cream cheese with stuffing on the side
Arrange pork chops in baking dish.
Cover chops with onion and chives cream cheese.
Add chopped onion and fresh chives and pepper.
Top with crushed Ritz crackers (vegetable flavored) .
Bake 350* for 40 minutes.
Make box stuffing per package directions, and add apple sauce and dried cranberries.
https://www.facebook.com/share/v/18jTxv8vpb/
Maple Glazed Pork Chops
http://southernfood.about.com/od/porkchops/r/bl61206a.htm
Serve these tasty pork chops with sweet potatoes or mashed potatoes and peas or green beans.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
· 1 tablespoon vegetable oil
· 4 loin pork chops
· salt and pepper
· garlic powder
· 1/3 cup pure maple syrup
· 1/3 cup chicken broth
· 2 tablespoons Creole mustard
· 2 teaspoons cider vinegar or balsamic vinegar
Preparation:
In a large skillet, heat vegetable oil over medium-high heat. Wash pork chops; pat dry. Sprinkle chops with salt and pepper; add to the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.
Serves 4.
Balsamic Glazed Pork Chops
Balsamic vinegar and apricot preserves help to flavor these tasty skillet pork chops.
Ingredients:
· 1 large sweet onion, chopped
· 2 tablespoons butter
· dash leaf thyme
· 1/2 cup balsamic vinegar
· 3 tablespoons apricot preserves
· 1 to 2 tablespoons brown sugar or maple syrup
· 4 pork chops, about 1/2 to 3/4-inch thick
· 1/4 cup flour
· salt and pepper
· 1 tablespoon olive oil
· 1/2 cup chicken broth
Preparation:
In a saucepan over medium-low heat, cook onions in butter until golden brown and tender, about 15 to 20 minutes. Add thyme, vinegar, apricot preserves, and sugar or syrup. Simmer for 5 minutes.
Heat oil in a large skillet over medium heat. Sprinkle chops with salt and pepper then dust with the flour. Arrange in the skillet and brown on both sides. Add chicken broth; simmer covered for 10 minutes, then uncover and continue cooking for 5 minutes longer. Add onion mixture, cover, and cook for 10 minutes longer. Serves 4.
Oven Baked Pork Chops
http://www.grouprecipes.com/35046/oven-baked-bone-in-pork-chops.html
Let chops come to room temperature for 20-30 minutes.
Rinse off chops with cold water.
Pat dry with paper towels and place chops on a baking sheet or pan.
Sprinkle seasoning mix on chops. OR: salt, pepper, thyme, whatever. Can rub w/ olive oil first, if desired.
Turn chops over and sprinkle seasoning mix on what was the bottom side of chops.
If chops are ½ inch or thinner, preheat oven to 300 deg.
If chops are ½ inch or thicker, preheat oven to 325 deg.
Cook chops for 15 minutes then turn them.
Cook chops for another 15 minutes.
If the internal temperature is between 150-160 deg., remove chops from the oven.
Cover pan with foil and let the chops stand for 5-10 minutes.
Enjoy
One-Dish Ham Steak Dinner
Cube a large ham steak and spread in 9X13 pan
Add 1 bag (12 oz) frozen green beans
1 lb of diced potatoes
Season with whatever, pepper, garlic powder, onion powder (can skip salt if ham steaks have sodium)
Mix together.
Spread on top 1 pkg of cheese (e.g., aged cheddar blend, or whatever)
Spread 1 pkt of crispy panko bread crumbs (parmesan & herb on top.
Melt 1 stick of melted butter and drizzle on top.
Cover & bake at 375º for 40-45 min
Breaded Porkchops
Butter
Bread crumbs with stuff (parmesan, oregano, salt, pepper, whatever)
Melt butter in flat bowl. Coat each chop in melted butter, then coat with bread crumb mixture, and place on oiled baking pan. Bake 425º for 30-35 minutes, until no longer pink in center.
To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
Baked Pork Chops with Rice
Spread 3 cups rice in 9 X 11 pan.
Pour a can of French Onion soup over it.
Sprinkle about 1 TBS Worcester Sauce on top.
Pour in about ½ box of chicken broth. (More? Recipe says 1 can 14.5 oz. Liquid total should be about 6 cups?)
Mix everything together.
Cut up a stick of butter into 8 patties and lay on top of rice mix.
Season pork chops on both sides with paprika, garlic powder, salt, and pepper. Lay pork chops on top of rice/butter.
Separately whisk together a can of mushroom soup, a diced onion,1 can of water. Pour on top of pork chops.
Cover with foil. Bake 350º for about 1 hour.
Sprinkle chopped parsley on top for garnish, and serve.
French Onion Pork Chops
Arrange pork chops in baking dish.
Spread with French onion dip.
Top with lots of French fried onions. Sprinkle with chives.
Bake 350º for 30-45 min to 1 hour, until done.
Meanwhile make stuffing mix. Can add applesauce and cranberries.
Pan Fried Pork Chops
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pan-fried-pork-chops-recipe.html?oc=linkback
Baked pork chops with cream cheese with stuffing on the side
Arrange pork chops in baking dish.
Cover chops with onion and chives cream cheese.
Add chopped onion and fresh chives and pepper.
Top with crushed Ritz crackers (vegetable flavored) .
Bake 350* for 40 minutes.
Make box stuffing per package directions, and add apple sauce and dried cranberries.
https://www.facebook.com/share/v/18jTxv8vpb/
Maple Glazed Pork Chops
http://southernfood.about.com/od/porkchops/r/bl61206a.htm
Serve these tasty pork chops with sweet potatoes or mashed potatoes and peas or green beans.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
· 1 tablespoon vegetable oil
· 4 loin pork chops
· salt and pepper
· garlic powder
· 1/3 cup pure maple syrup
· 1/3 cup chicken broth
· 2 tablespoons Creole mustard
· 2 teaspoons cider vinegar or balsamic vinegar
Preparation:
In a large skillet, heat vegetable oil over medium-high heat. Wash pork chops; pat dry. Sprinkle chops with salt and pepper; add to the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.
Serves 4.
Balsamic Glazed Pork Chops
Balsamic vinegar and apricot preserves help to flavor these tasty skillet pork chops.
Ingredients:
· 1 large sweet onion, chopped
· 2 tablespoons butter
· dash leaf thyme
· 1/2 cup balsamic vinegar
· 3 tablespoons apricot preserves
· 1 to 2 tablespoons brown sugar or maple syrup
· 4 pork chops, about 1/2 to 3/4-inch thick
· 1/4 cup flour
· salt and pepper
· 1 tablespoon olive oil
· 1/2 cup chicken broth
Preparation:
In a saucepan over medium-low heat, cook onions in butter until golden brown and tender, about 15 to 20 minutes. Add thyme, vinegar, apricot preserves, and sugar or syrup. Simmer for 5 minutes.
Heat oil in a large skillet over medium heat. Sprinkle chops with salt and pepper then dust with the flour. Arrange in the skillet and brown on both sides. Add chicken broth; simmer covered for 10 minutes, then uncover and continue cooking for 5 minutes longer. Add onion mixture, cover, and cook for 10 minutes longer. Serves 4.
Oven Baked Pork Chops
http://www.grouprecipes.com/35046/oven-baked-bone-in-pork-chops.html
Let chops come to room temperature for 20-30 minutes.
Rinse off chops with cold water.
Pat dry with paper towels and place chops on a baking sheet or pan.
Sprinkle seasoning mix on chops. OR: salt, pepper, thyme, whatever. Can rub w/ olive oil first, if desired.
Turn chops over and sprinkle seasoning mix on what was the bottom side of chops.
If chops are ½ inch or thinner, preheat oven to 300 deg.
If chops are ½ inch or thicker, preheat oven to 325 deg.
Cook chops for 15 minutes then turn them.
Cook chops for another 15 minutes.
If the internal temperature is between 150-160 deg., remove chops from the oven.
Cover pan with foil and let the chops stand for 5-10 minutes.
Enjoy
One-Dish Ham Steak Dinner
Cube a large ham steak and spread in 9X13 pan
Add 1 bag (12 oz) frozen green beans
1 lb of diced potatoes
Season with whatever, pepper, garlic powder, onion powder (can skip salt if ham steaks have sodium)
Mix together.
Spread on top 1 pkg of cheese (e.g., aged cheddar blend, or whatever)
Spread 1 pkt of crispy panko bread crumbs (parmesan & herb on top.
Melt 1 stick of melted butter and drizzle on top.
Cover & bake at 375º for 40-45 min
Breaded Porkchops
Butter
Bread crumbs with stuff (parmesan, oregano, salt, pepper, whatever)
Melt butter in flat bowl. Coat each chop in melted butter, then coat with bread crumb mixture, and place on oiled baking pan. Bake 425º for 30-35 minutes, until no longer pink in center.
To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
Baked Pork Chops with Rice
Spread 3 cups rice in 9 X 11 pan.
Pour a can of French Onion soup over it.
Sprinkle about 1 TBS Worcester Sauce on top.
Pour in about ½ box of chicken broth. (More? Recipe says 1 can 14.5 oz. Liquid total should be about 6 cups?)
Mix everything together.
Cut up a stick of butter into 8 patties and lay on top of rice mix.
Season pork chops on both sides with paprika, garlic powder, salt, and pepper. Lay pork chops on top of rice/butter.
Separately whisk together a can of mushroom soup, a diced onion,1 can of water. Pour on top of pork chops.
Cover with foil. Bake 350º for about 1 hour.
Sprinkle chopped parsley on top for garnish, and serve.
French Onion Pork Chops
Arrange pork chops in baking dish.
Spread with French onion dip.
Top with lots of French fried onions. Sprinkle with chives.
Bake 350º for 30-45 min to 1 hour, until done.
Meanwhile make stuffing mix. Can add applesauce and cranberries.
-----
Lamb
Easy Marinated Lamb Chops
Ingredients
· 1/4 cup lemon juice
· 2 tablespoons olive oil
· 2 teaspoons finely chopped garlic about 4 cloves
· 1 teaspoon sea salt
· 1 teaspoon rosemary leaves
· 1/2 teaspoon thyme leaves
· 1 dash cayenne pepper
· 4 inch lamb loin chops about 3/4-1 thick
Instructions
1. Mix ingredients, except for lamb, in a bowl.
2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
8. Drizzle with the pan juices before serving.
Crock Pot Leg of Lamb
http://www.food.com/recipe/crock-pot-leg-of-lamb-113015
Ingredients:
Servings: 8
3 1/2 lbs leg of lamb, preferably bone out
1/4 cup olive oil
1/2 cup lemon juice
4 -6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint
1 teaspoon sugar
1/4 cup white vinegar
Directions:
Prep Time: 10 mins
Total Time: 6 1/4 hrs
1. Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic,
2. oregano and nutmeg.
3. Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
4. Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
5. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
6. Drizzle over mint vinegar and serve piping hot.
Broiled Lamb Shoulder Chops
https://omgfood.com/broiled-lamb-shoulder-chops/
Ingredients
2 lamb shoulder chops
1/2 tablespoon light olive oil
kosher salt to taste
freshly ground black pepper
1 teaspoon dried Greek oregano
2 lemon wedges
Instructions
Turn broiler on high and line the broiler pan with aluminum foil for easy clean-up.
Put the chops on a plate or in a large bowl and rub with olive oil. Season both sides with salt, black pepper, and oregano.
Place the chops in the pan and broil for five minutes per side for medium rare.*
Take the chops out of the broiler and let them rest for 5-10 minutes.
Squeeze lemons over them and serve.
Cooking five minutes per side is for medium rare, though if the cut is on the thinner side, it would be cooked closer to medium.
Easy Marinated Lamb Chops
Ingredients
· 1/4 cup lemon juice
· 2 tablespoons olive oil
· 2 teaspoons finely chopped garlic about 4 cloves
· 1 teaspoon sea salt
· 1 teaspoon rosemary leaves
· 1/2 teaspoon thyme leaves
· 1 dash cayenne pepper
· 4 inch lamb loin chops about 3/4-1 thick
Instructions
1. Mix ingredients, except for lamb, in a bowl.
2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
8. Drizzle with the pan juices before serving.
Crock Pot Leg of Lamb
http://www.food.com/recipe/crock-pot-leg-of-lamb-113015
Ingredients:
Servings: 8
3 1/2 lbs leg of lamb, preferably bone out
1/4 cup olive oil
1/2 cup lemon juice
4 -6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint
1 teaspoon sugar
1/4 cup white vinegar
Directions:
Prep Time: 10 mins
Total Time: 6 1/4 hrs
1. Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic,
2. oregano and nutmeg.
3. Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
4. Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
5. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
6. Drizzle over mint vinegar and serve piping hot.
Broiled Lamb Shoulder Chops
https://omgfood.com/broiled-lamb-shoulder-chops/
Ingredients
2 lamb shoulder chops
1/2 tablespoon light olive oil
kosher salt to taste
freshly ground black pepper
1 teaspoon dried Greek oregano
2 lemon wedges
Instructions
Turn broiler on high and line the broiler pan with aluminum foil for easy clean-up.
Put the chops on a plate or in a large bowl and rub with olive oil. Season both sides with salt, black pepper, and oregano.
Place the chops in the pan and broil for five minutes per side for medium rare.*
Take the chops out of the broiler and let them rest for 5-10 minutes.
Squeeze lemons over them and serve.
Cooking five minutes per side is for medium rare, though if the cut is on the thinner side, it would be cooked closer to medium.
-----
Sliders
Denise's method of slicing tops off of Hawaiian rolls:
Cut large package of rolls down center to make 2 equal rectangles.
Use 2 glass cutting boards. Place rolls on one, and behind it, lay the wood cutting board on top of the other.
Use the wood cutting board as a guide to slice the tops off the rolls.
Do NOT slice the tops off for meatball slicers.
Meatball sliders
Grease a baking dish with butter.
Lay Hawaiian rolls in baking dish and (cut divets out of the top (Denise: just use 2 fingers to pinch a hole).
Spoon about 1 tsp marinara sauce into the hole of each roll. Video uses 1 squirt of squeezable Contadina)
Place 1 frozen meatball on top of sauce in each hole.
Brush the tops of rolls with melted butter. (Do this step NOW before more sauce makes it too messy.)
Spoon another tsp of sauce over each meatball.
Sprinkle Italian seasoning on top.
Put shredded mozzarella cheese on. top.
Sprinkle parmesan cheese on top. (optional)
Bake 375º for about 20 minutes..
https://www.facebook.com/reel/1575462774277532/?referral_source=external_link&surface_type=tab&in_reels_tab_context=TRUE
Turkey Bacon Ranch Sliders
Lay slices of turkey breast on top of Hawaiian roll bottoms.
Lay cooked bacon on top of turkey.
Lay slices of provolone cheese on top of bacon.
Put the roll tops back on.
Drizzle melted garlic butter on top of rolls.
Sprinkle ranch seasoning on top.
Bake 350º for about 20 minutes..
https://www.facebook.com/share/r/18szyzjqG8/
Cheeseburger Sliders
Sauté chopped onions.
Cook about 2 lbs of ground beef (or ground chicken or turkey) with chopped onion, seasoning with salt, pepper, and garlic powder.
Lay sliced Hawaiian roll bottoms in pan.
Layer cheddar cheese slices (or American) on top of roll bottoms., overlapping the slices as needed to completely cover]
Spread ground beef mixture on top of cheese.
Put another layer of cheese slices or shredded cheese on top of meat mixture.
Put tops of rolls on.
Brush tops with melted butter.
Sprinkle sesame seeds on top.
Bake 350º for about 12-15 minutes, or until cheese is melted and tops are golden brown
Ham and Cheese Sliders
Arrange Hawaiian roll bottoms in prepared baking dish.
Layer Swiss cheese slices on top of roll bottoms., overlapping the slices as needed to completely cover.
Arrange thinly sliced deli ham on tops of sliced Hawaiian roll bottoms (in prepared baking dish).
Layer remaining slices of Swiss cheese over the ham.
Mix melted butter with Dijon mustard, Worcestershire sauce, onion powder, and kosher salt. Whisk to combine.
Put tops of rolls on.
Brush tops with melted butter mixture.
Sprinkle poppy seeds on top.
Bake 350º for about 12-15 minutes, or until cheese is melted and tops are golden brown
.
Little Big Mac Sliders
This is for 12 sliders. If using 24 count Hawaiian rolls, double the recipe
Burger "Patty":
1 pound ground chuck
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
cooking spray
Fixings:
1 (12 ounce) package Hawaiian Sweet Dinner Rolls (such as King's Hawaiian)
1/3 cup Big Mac Sauce (recipe below)
6 (1/2 ounce each) American cheese slices
2/3 cup drained dill pickle chips
1/3 cup finely chopped yellow onion (from 1 small 5 ounce onion)
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon sesame seeds
1 cup packed shredded iceberg lettuce(from 1 small [1 pound] head)
Big Mac Sauce:
1/2 cup mayonnaise
1 1/2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Directions:
https://www.facebook.com/share/r/1dQnymQ9Xe/
Denise's method of slicing tops off of Hawaiian rolls:
Cut large package of rolls down center to make 2 equal rectangles.
Use 2 glass cutting boards. Place rolls on one, and behind it, lay the wood cutting board on top of the other.
Use the wood cutting board as a guide to slice the tops off the rolls.
Do NOT slice the tops off for meatball slicers.
Meatball sliders
Grease a baking dish with butter.
Lay Hawaiian rolls in baking dish and (cut divets out of the top (Denise: just use 2 fingers to pinch a hole).
Spoon about 1 tsp marinara sauce into the hole of each roll. Video uses 1 squirt of squeezable Contadina)
Place 1 frozen meatball on top of sauce in each hole.
Brush the tops of rolls with melted butter. (Do this step NOW before more sauce makes it too messy.)
Spoon another tsp of sauce over each meatball.
Sprinkle Italian seasoning on top.
Put shredded mozzarella cheese on. top.
Sprinkle parmesan cheese on top. (optional)
Bake 375º for about 20 minutes..
https://www.facebook.com/reel/1575462774277532/?referral_source=external_link&surface_type=tab&in_reels_tab_context=TRUE
Turkey Bacon Ranch Sliders
Lay slices of turkey breast on top of Hawaiian roll bottoms.
Lay cooked bacon on top of turkey.
Lay slices of provolone cheese on top of bacon.
Put the roll tops back on.
Drizzle melted garlic butter on top of rolls.
Sprinkle ranch seasoning on top.
Bake 350º for about 20 minutes..
https://www.facebook.com/share/r/18szyzjqG8/
Cheeseburger Sliders
Sauté chopped onions.
Cook about 2 lbs of ground beef (or ground chicken or turkey) with chopped onion, seasoning with salt, pepper, and garlic powder.
Lay sliced Hawaiian roll bottoms in pan.
Layer cheddar cheese slices (or American) on top of roll bottoms., overlapping the slices as needed to completely cover]
Spread ground beef mixture on top of cheese.
Put another layer of cheese slices or shredded cheese on top of meat mixture.
Put tops of rolls on.
Brush tops with melted butter.
Sprinkle sesame seeds on top.
Bake 350º for about 12-15 minutes, or until cheese is melted and tops are golden brown
Ham and Cheese Sliders
Arrange Hawaiian roll bottoms in prepared baking dish.
Layer Swiss cheese slices on top of roll bottoms., overlapping the slices as needed to completely cover.
Arrange thinly sliced deli ham on tops of sliced Hawaiian roll bottoms (in prepared baking dish).
Layer remaining slices of Swiss cheese over the ham.
Mix melted butter with Dijon mustard, Worcestershire sauce, onion powder, and kosher salt. Whisk to combine.
Put tops of rolls on.
Brush tops with melted butter mixture.
Sprinkle poppy seeds on top.
Bake 350º for about 12-15 minutes, or until cheese is melted and tops are golden brown
.
Little Big Mac Sliders
This is for 12 sliders. If using 24 count Hawaiian rolls, double the recipe
Burger "Patty":
1 pound ground chuck
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
cooking spray
Fixings:
1 (12 ounce) package Hawaiian Sweet Dinner Rolls (such as King's Hawaiian)
1/3 cup Big Mac Sauce (recipe below)
6 (1/2 ounce each) American cheese slices
2/3 cup drained dill pickle chips
1/3 cup finely chopped yellow onion (from 1 small 5 ounce onion)
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon sesame seeds
1 cup packed shredded iceberg lettuce(from 1 small [1 pound] head)
Big Mac Sauce:
1/2 cup mayonnaise
1 1/2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Gather all ingredients.
- Line a large-rimmed baking sheet with aluminum foil. Press ground chuck into a thin, even 11- x 9-inch rectangle on prepared baking sheet. Sprinkle evenly with salt, pepper, and garlic powder.
- Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 140°F to 145°F, about 10 minutes. Using 2 large spatulas, transfer beef to a cutting board lined with paper towels; discard foil.
- Line same baking sheet with a new piece of foil; lightly coat with cooking spray. Using a serrated bread knife, cut rolls in half horizontally, keeping top halves and bottom halves intact. Place the bottom half of rolls cut-side up on prepared baking sheet.
- Spread Big Mac Sauce evenly over bottom half of rolls.
- Place beef patty over sauce, topping evenly with cheese slices, pickles, and onion.
- Place top half of rolls over pickles and onions. Brush tops and sides of rolls with melted butter, and sprinkle evenly with sesame seeds
- Bake in preheated oven until top buns are golden brown and cheese is melted, about 10 minutes.
- Carefully remove bun tops, sprinkle lettuce in an even layer, and replace bun tops.
- Cut sliders into 12 (or 24) portions; serve with additional Big Mac Sauce.
https://www.facebook.com/share/r/1dQnymQ9Xe/
-----
Sauces and Toppings
Guacamole
3 avocados
Juice of 1 lime
1/4 cups minced red onion
3 tablespoons minced cilantro
1-2 minced jalapeños (seeded—meaning, seeds removed? Or seeds remain?)
1/2 teaspoon of cumin
Salt to taste
Mash avocados with lime juice
Stir in the rest.
(From "College Meal Prep for a Week")
https://www.facebook.com/share/r/18rPFBqzG7/
Pico de Gallo
4 Roma tomatoes, diced
1/4 cups diced red onion
3 tablespoons minced cilantro
Juice of 1-2 limes
Salt to taste
Combine. Let sit for 10 minutes.
(From "College Meal Prep for a Week")
https://www.facebook.com/share/r/18rPFBqzG7/
Guacamole
3 avocados
Juice of 1 lime
1/4 cups minced red onion
3 tablespoons minced cilantro
1-2 minced jalapeños (seeded—meaning, seeds removed? Or seeds remain?)
1/2 teaspoon of cumin
Salt to taste
Mash avocados with lime juice
Stir in the rest.
(From "College Meal Prep for a Week")
https://www.facebook.com/share/r/18rPFBqzG7/
Pico de Gallo
4 Roma tomatoes, diced
1/4 cups diced red onion
3 tablespoons minced cilantro
Juice of 1-2 limes
Salt to taste
Combine. Let sit for 10 minutes.
(From "College Meal Prep for a Week")
https://www.facebook.com/share/r/18rPFBqzG7/
-----
Italian Recipes (Lasagna, Stuffed Manicotti, etc.)
Lasagna
1 package lasagna noodles
1 chopped onion
1-2 pounds of sweet Italian sausage or ground beef
2 jars or more of spaghetti sauce
1 large container ricotta cheese
1 large bag shredded mozzarella cheese
Parmesan cheese
Italian seasoning, rosemary, parsley, oregano, salt, pepper, etc.
Set water to boil for noodles & prepare per package directions.
Sauté onion. Add sausage or ground beef & brown. Add tomato sauce and Italian seasonings.
Mix ricotta, about 2/3 of shredded mozzarella (reserve enough for the top), parmesan, and Italian & other seasonings, salt, pepper.
Prepare lasagna pan by wiping down with oil.
Spread a layer of sauce on bottom.
Layer noodles, cheese mixture, sauce.
Repeat noodles, cheese, sauce.
Finish with noodles and sauce. Top with reserved mozzarella and parmesan.
Cover with foil. Bake 375º for 40 min. Remove foil. Bake 10 more min.
Classic Lasagna
Hearty layers of flavorful meat, cheese and seasoned tomato sauce between al dente lasagna noodles baked to bubbling perfection
Hands On:45 | Total: 120 | Makes: 12 servings (1 piece each)
Ingredients:
9 uncooked lasagna noodles (about 8 ounces)
PAM® Olive Oil No-Stick Cooking Spray
1 pound Italian pork sausage
1 pound ground round
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
4 tablespoons chopped fresh flat leaf parsley, divided
1/2 teaspoon fennel seeds
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
2 cups part skim ricotta cheese
1 cup shredded Romano cheese, divided
2 eggs, beaten
2 tablespoons thinly sliced fresh basil
3 cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)
Directions
Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.
Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.
Nutritional Information:
12 servings (1 piece each) Calories 418; Total Fat 21 g(Saturated Fat 10 g); Cholesterol 113 mg; Sodium 900 mg; Carbohydrate 24 g; (Dietary Fiber 3 g, Sugars 7 g); Protein 30 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 15%; Calcium 43%; Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet.
Crockpot Lasagna
Layers of
Meat sauce (1 lb meat, 1 jar sauce)
Noodles raw (looks like about 4 noodles, some broken)
Cheese mixture (2 cups ricotta, 1 cup mozzarella, Parmesan, egg, seasoning)
Meat sauce
Noodles
Cheese mixture
Another cup of mozzarella and 1/2 cup Parmesan
High for 3 hours or low for 6 hours
https://www.facebook.com/share/r/1Lf7u7dBse/
Deep Dish Pizza
Lay one Pillsbury crust on 9x13 baking dish with sides pulled up.
Spread a layer of tomato sauce.
Spread half of ground cooked sausage on top.
Spread 1/2 package of shredded mozzarella cheese and
1/2 package of shredded cheddar cheese on top.
Layer pepperoni slices on top.
Lay out another pizza crust,
followed by another layer of tomato sauce,
sausage,
mozzarella and
cheddar cheese.
Spread additional toppings (diced green peppers, diced onions, olives) on top.
Add more pepperoni slices.
Sprinkle with garlic powder and/or onion powder, Parmesan cheese, fresh Italian herbs (oregano, basil, etc).
Bake 400* for about 20 minutes.
https://www.facebook.com/share/v/17hptffHTj/
Baked Pasta with Ricotta
http://recipes.howstuffworks.com/baked-pasta-with-ricotta-a-recipe.htm
YIELD Makes 12 servings
INGREDIENTS
1 package (16 ounces) uncooked rigatoni or penne pasta
1 container (15 ounces) ricotta cheese
2/3 cup grated Parmesan cheese
2 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 jars (26 ounces each) marinara sauce, divided
3 cups (12 ounces) shredded mozzarella cheese, divided
PREPARATION:
Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.
Manicotti Lasagna
Rectangular medium size casserole dish holds about 6
Stuff manicotti noodles with a stick of string cheese
Spread about ½ can of vodka sauce over noodles
Pour about 1 ½ cups water over noodles.
Cover with diced onions, about 1 cup.
Put minced garlic on it.
Sprinkle with Italian seasoning seasoning and/or oregano.
Cover with cooked Italian sausage.
Pour rest of vodka sauce over Italian sausage & spread.
400º for about 30 minutes.
Cover with grated parmesan.
1 ½ to 2 cups shredded mozzarella
Back in the overn for 15-20 min.
2 manicottis per serving.
Grape-Tomato & Cheese Stuffed Manicotti
stuf(raw) manicotti with grape tomatoes and mozzarella balls (or maybe cheese stick pieces) and arrange in baking dish.
Drizzle with olive oil.
Cover with meat sauce.
Top with basil and seasonings and a little water.
Top with shredded mozzarella on top,
350* for 50 minutes
https://www.facebook.com/share/v/1cG8ku1Mwi/
Baked Ravioli Casserole
Sauté chopped onion and add ground beef to brown.
Mix in about 1/3 jar of tomato sauce and spread into sprayed baking dish.
Arrange half of 20-24 oz pkg of frozen cheese raviolis on top of ground beef mixture.
Pour half of remaining tomato sauce on top.
Arrange other half of raviolis in next layer.
Top with remaining tomato sauce.
Top with 1 pkg shredded mozzarella cheese.
Cover with foil and bake. 375* for 20 minutes.
Remove foil. 10 more minutes until cheese is melted.
Sprinkle with chopped parsley (or basil).
https://www.facebook.com/story.php?story_fbid=946478018310541&id=100088450553800
Easy Pull Apart Stuffed Garlic Bread
Ingredients:
1 -12 count package of meatballs
4 String cheese, cut into thirds
1 lb. Pizza dough
1 1/2 cups Marinara Sauce
1 cup Shredded Mozzarella cheese
1/4 cup Ricotta cheese
1/4 cup melted garlic herb butter
1/4 cup freshly grated Parmesan
Parsley, chopped for garnish
Directions:
1. Preheat oven to 450 degrees
2. Roll your pizza dough out to 12”x 12” and cut it into 12 equal pieces.
3. Place a meatball in the center of each piece of dough. Place a piece of string cheese in the middle of each meatball. Pull the corners of the dough up and over the meatballs and twist and pinch to seal.
4. Place the in a greased skillet around the outer edge. Pour the sauce in the center and sprinkle the mozzarella over the sauce. Sprinkle with parsley.
5. Brush the dough with the garlic herb butter. Grate the Parmesan cheese over the top.
6. Place in the preheated oven for 25-30 minutes or until golden.
7. Yum!
https://www.facebook.com/share/v/1CYykF4H8r/
Emergency Shelf Ready Shells
2 boxes Hamburger Helper “Cheesy Italian Shells”
1 can cooked ground beef or canned chicken
1 can fire roasted tomatoes
8 oz can tomato sauce
2 cups broth or water
12 oz can evaporated milk
1 jar shelf stable shredded parmesan cheese or ½ cup shelf stable “shaky can” parmesan
In a large pot, combine everything except HH noodles (but including HH seasoning).
Bring to a boil, then stir in the pasta.
Reduce heat, cover, and simmer for 10 minutes. Remove from heat and let sit for an additional 10 minutes.
Emergency Shelf Ready Pepperoni Pizza Pasta
2 boxes lasagna Hamburger Helper
12 oz can evaporated milk
2 cups broth
2 boxes (2 pouches each Hormel vacuum sealed pepperoni
1 jar tomato/pizza sauce
Optional—1 can or jar of shelf-stable parmesan. 1 can fire-roasted tomatoes.
In large pot, combine everything except HH pasta and parmesan. Bring to a low boil, then add the pasta. Reduce heat, cover, simmer 10 minutes. Let sit an additional 10 minutes. Stir in or top with parmesan, if desired.
Lasagna
1 package lasagna noodles
1 chopped onion
1-2 pounds of sweet Italian sausage or ground beef
2 jars or more of spaghetti sauce
1 large container ricotta cheese
1 large bag shredded mozzarella cheese
Parmesan cheese
Italian seasoning, rosemary, parsley, oregano, salt, pepper, etc.
Set water to boil for noodles & prepare per package directions.
Sauté onion. Add sausage or ground beef & brown. Add tomato sauce and Italian seasonings.
Mix ricotta, about 2/3 of shredded mozzarella (reserve enough for the top), parmesan, and Italian & other seasonings, salt, pepper.
Prepare lasagna pan by wiping down with oil.
Spread a layer of sauce on bottom.
Layer noodles, cheese mixture, sauce.
Repeat noodles, cheese, sauce.
Finish with noodles and sauce. Top with reserved mozzarella and parmesan.
Cover with foil. Bake 375º for 40 min. Remove foil. Bake 10 more min.
Classic Lasagna
Hearty layers of flavorful meat, cheese and seasoned tomato sauce between al dente lasagna noodles baked to bubbling perfection
Hands On:45 | Total: 120 | Makes: 12 servings (1 piece each)
Ingredients:
9 uncooked lasagna noodles (about 8 ounces)
PAM® Olive Oil No-Stick Cooking Spray
1 pound Italian pork sausage
1 pound ground round
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
4 tablespoons chopped fresh flat leaf parsley, divided
1/2 teaspoon fennel seeds
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
2 cups part skim ricotta cheese
1 cup shredded Romano cheese, divided
2 eggs, beaten
2 tablespoons thinly sliced fresh basil
3 cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)
Directions
Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.
Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.
Nutritional Information:
12 servings (1 piece each) Calories 418; Total Fat 21 g(Saturated Fat 10 g); Cholesterol 113 mg; Sodium 900 mg; Carbohydrate 24 g; (Dietary Fiber 3 g, Sugars 7 g); Protein 30 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 15%; Calcium 43%; Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet.
Crockpot Lasagna
Layers of
Meat sauce (1 lb meat, 1 jar sauce)
Noodles raw (looks like about 4 noodles, some broken)
Cheese mixture (2 cups ricotta, 1 cup mozzarella, Parmesan, egg, seasoning)
Meat sauce
Noodles
Cheese mixture
Another cup of mozzarella and 1/2 cup Parmesan
High for 3 hours or low for 6 hours
https://www.facebook.com/share/r/1Lf7u7dBse/
Deep Dish Pizza
Lay one Pillsbury crust on 9x13 baking dish with sides pulled up.
Spread a layer of tomato sauce.
Spread half of ground cooked sausage on top.
Spread 1/2 package of shredded mozzarella cheese and
1/2 package of shredded cheddar cheese on top.
Layer pepperoni slices on top.
Lay out another pizza crust,
followed by another layer of tomato sauce,
sausage,
mozzarella and
cheddar cheese.
Spread additional toppings (diced green peppers, diced onions, olives) on top.
Add more pepperoni slices.
Sprinkle with garlic powder and/or onion powder, Parmesan cheese, fresh Italian herbs (oregano, basil, etc).
Bake 400* for about 20 minutes.
https://www.facebook.com/share/v/17hptffHTj/
Baked Pasta with Ricotta
http://recipes.howstuffworks.com/baked-pasta-with-ricotta-a-recipe.htm
YIELD Makes 12 servings
INGREDIENTS
1 package (16 ounces) uncooked rigatoni or penne pasta
1 container (15 ounces) ricotta cheese
2/3 cup grated Parmesan cheese
2 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 jars (26 ounces each) marinara sauce, divided
3 cups (12 ounces) shredded mozzarella cheese, divided
PREPARATION:
Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.
Manicotti Lasagna
Rectangular medium size casserole dish holds about 6
Stuff manicotti noodles with a stick of string cheese
Spread about ½ can of vodka sauce over noodles
Pour about 1 ½ cups water over noodles.
Cover with diced onions, about 1 cup.
Put minced garlic on it.
Sprinkle with Italian seasoning seasoning and/or oregano.
Cover with cooked Italian sausage.
Pour rest of vodka sauce over Italian sausage & spread.
400º for about 30 minutes.
Cover with grated parmesan.
1 ½ to 2 cups shredded mozzarella
Back in the overn for 15-20 min.
2 manicottis per serving.
Grape-Tomato & Cheese Stuffed Manicotti
stuf(raw) manicotti with grape tomatoes and mozzarella balls (or maybe cheese stick pieces) and arrange in baking dish.
Drizzle with olive oil.
Cover with meat sauce.
Top with basil and seasonings and a little water.
Top with shredded mozzarella on top,
350* for 50 minutes
https://www.facebook.com/share/v/1cG8ku1Mwi/
Baked Ravioli Casserole
Sauté chopped onion and add ground beef to brown.
Mix in about 1/3 jar of tomato sauce and spread into sprayed baking dish.
Arrange half of 20-24 oz pkg of frozen cheese raviolis on top of ground beef mixture.
Pour half of remaining tomato sauce on top.
Arrange other half of raviolis in next layer.
Top with remaining tomato sauce.
Top with 1 pkg shredded mozzarella cheese.
Cover with foil and bake. 375* for 20 minutes.
Remove foil. 10 more minutes until cheese is melted.
Sprinkle with chopped parsley (or basil).
https://www.facebook.com/story.php?story_fbid=946478018310541&id=100088450553800
Easy Pull Apart Stuffed Garlic Bread
Ingredients:
1 -12 count package of meatballs
4 String cheese, cut into thirds
1 lb. Pizza dough
1 1/2 cups Marinara Sauce
1 cup Shredded Mozzarella cheese
1/4 cup Ricotta cheese
1/4 cup melted garlic herb butter
1/4 cup freshly grated Parmesan
Parsley, chopped for garnish
Directions:
1. Preheat oven to 450 degrees
2. Roll your pizza dough out to 12”x 12” and cut it into 12 equal pieces.
3. Place a meatball in the center of each piece of dough. Place a piece of string cheese in the middle of each meatball. Pull the corners of the dough up and over the meatballs and twist and pinch to seal.
4. Place the in a greased skillet around the outer edge. Pour the sauce in the center and sprinkle the mozzarella over the sauce. Sprinkle with parsley.
5. Brush the dough with the garlic herb butter. Grate the Parmesan cheese over the top.
6. Place in the preheated oven for 25-30 minutes or until golden.
7. Yum!
https://www.facebook.com/share/v/1CYykF4H8r/
Emergency Shelf Ready Shells
2 boxes Hamburger Helper “Cheesy Italian Shells”
1 can cooked ground beef or canned chicken
1 can fire roasted tomatoes
8 oz can tomato sauce
2 cups broth or water
12 oz can evaporated milk
1 jar shelf stable shredded parmesan cheese or ½ cup shelf stable “shaky can” parmesan
In a large pot, combine everything except HH noodles (but including HH seasoning).
Bring to a boil, then stir in the pasta.
Reduce heat, cover, and simmer for 10 minutes. Remove from heat and let sit for an additional 10 minutes.
Emergency Shelf Ready Pepperoni Pizza Pasta
2 boxes lasagna Hamburger Helper
12 oz can evaporated milk
2 cups broth
2 boxes (2 pouches each Hormel vacuum sealed pepperoni
1 jar tomato/pizza sauce
Optional—1 can or jar of shelf-stable parmesan. 1 can fire-roasted tomatoes.
In large pot, combine everything except HH pasta and parmesan. Bring to a low boil, then add the pasta. Reduce heat, cover, simmer 10 minutes. Let sit an additional 10 minutes. Stir in or top with parmesan, if desired.
-----
Seafood Recipes
Barbara’s Seafood Noodle Stir Fry
Need a large pan & garlic press
1 lb pkg fake crab meat (Lewis Kemp), cut into small pieces
1 12 oz pkg egg noodles (or fetuccini, or…)
3 fresh garlic cloves
1 stick butter
olive oil
1 pkg frozen microwave steam snap peas
Prepare noodles per pkg directions. Meanwhile…
Put olive oil in pan, add butter, and melt.
Press garlic into pan & Sautee.
Put crab meat in with butter & garlic. Warm it up. “Smoosh & stir.”
Drain noodles & add to pan.
Prepare snap peas 1 min less than pkg directions.
Salt & pepper to taste.
Stir/mix well, at least 1 min.. Transfer to bowl & serve.
Garlic Parmesan Shrimp
In a mixing bowl, combine
1 lb of peeled and deveined jumbo shrimp with
1/2 cup melted butter
Pinch of salt
Pinch of pepper
1 teaspoon of garlic powder
1/2 cup of grated Parmesan cheese
Mix to coat the shrimp.
Spread shrimp on parchment covered baking sheet.
Bake at 400* for about 8 minutes, or until pink.
Garnish with parsley and pan drippings.
https://www.facebook.com/share/r/1HwrQbgtMV/
Shrimp Scampi
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
freshly squeezed juice of half a lemon
cooked pasta or crusty bread
Step 1:
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Step 2:
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Tuna Noodle Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
1 Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
2 Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3 Bake for 5 minutes or until the bread crumb mixture is golden brown.
Tuna Noodle Casserole 2
From https://www.tasteofhome.com/recipes/creamy-tuna-noodle-casserole/
· 5 cups uncooked egg noodles
· 1 cup frozen peas (Denise: 2 cups)
· 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (reduced fat & low sodium in original recipe)
· 1 cup sour cream (fat free in original recipe)
· 2/3 cup grated Parmesan cheese
· 1/3 cup 2% milk
· 1/4 teaspoon salt
· 2 cans (5 ounces each) light tuna in water, drained and flaked
· 1/4 cup finely chopped onion
· 1/4 cup finely chopped green pepper (Denise: optional)
· TOPPING:
· 1/2 cup bread crumbs (original calls for “soft” but regular from canister is fine)
· 1 tablespoon butter, melted
· Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
· Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
· Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. (If using the round Corning casserole dish, cook for 45 min or longer, as 30 min isn’t enough.)
Grilled Salmon
Original recipe makes 6 servings
Change Servings
1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Barbara’s Seafood Noodle Stir Fry
Need a large pan & garlic press
1 lb pkg fake crab meat (Lewis Kemp), cut into small pieces
1 12 oz pkg egg noodles (or fetuccini, or…)
3 fresh garlic cloves
1 stick butter
olive oil
1 pkg frozen microwave steam snap peas
Prepare noodles per pkg directions. Meanwhile…
Put olive oil in pan, add butter, and melt.
Press garlic into pan & Sautee.
Put crab meat in with butter & garlic. Warm it up. “Smoosh & stir.”
Drain noodles & add to pan.
Prepare snap peas 1 min less than pkg directions.
Salt & pepper to taste.
Stir/mix well, at least 1 min.. Transfer to bowl & serve.
Garlic Parmesan Shrimp
In a mixing bowl, combine
1 lb of peeled and deveined jumbo shrimp with
1/2 cup melted butter
Pinch of salt
Pinch of pepper
1 teaspoon of garlic powder
1/2 cup of grated Parmesan cheese
Mix to coat the shrimp.
Spread shrimp on parchment covered baking sheet.
Bake at 400* for about 8 minutes, or until pink.
Garnish with parsley and pan drippings.
https://www.facebook.com/share/r/1HwrQbgtMV/
Shrimp Scampi
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
freshly squeezed juice of half a lemon
cooked pasta or crusty bread
Step 1:
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Step 2:
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Tuna Noodle Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
1 Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
2 Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3 Bake for 5 minutes or until the bread crumb mixture is golden brown.
Tuna Noodle Casserole 2
From https://www.tasteofhome.com/recipes/creamy-tuna-noodle-casserole/
· 5 cups uncooked egg noodles
· 1 cup frozen peas (Denise: 2 cups)
· 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (reduced fat & low sodium in original recipe)
· 1 cup sour cream (fat free in original recipe)
· 2/3 cup grated Parmesan cheese
· 1/3 cup 2% milk
· 1/4 teaspoon salt
· 2 cans (5 ounces each) light tuna in water, drained and flaked
· 1/4 cup finely chopped onion
· 1/4 cup finely chopped green pepper (Denise: optional)
· TOPPING:
· 1/2 cup bread crumbs (original calls for “soft” but regular from canister is fine)
· 1 tablespoon butter, melted
· Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
· Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
· Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. (If using the round Corning casserole dish, cook for 45 min or longer, as 30 min isn’t enough.)
Grilled Salmon
Original recipe makes 6 servings
Change Servings
1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
-----
Vegetables and Sides--Vegetable Dishes, Mac & Cheese, etc.
Baked Cauli-Tots (cauliflower tots) or Zucchini Tots
(makes 24 tots)
1. Pre-heat oven to 400º. Spray a mini muffin tin with oil or cooking spray.
2. If using Zucchini, place the shredded zucchini in a kitchen towel and squeeze out excess moisture.
3. Combine all of the ingredients in a large bowl, and mix together thoroughly.
4. Use a spoon or scoop, and divide the mixture between the muffin cups, and press down firmly into the cups.
5. Bake at 400ºF for 20-25 minutes, or until golden brown.
6. Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.
Zucchini Tots
cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/3 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
DIRECTIONS:
1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
2. Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking until golden. Makes 16.
Read more at http://www.skinnytaste.com/zucchini-tots/#ItumTaVTy1IJsoz4.99
How to Cook Spaghetti Squash
Cutting Up Spaghetti Squash Before Cooking
Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes afterwards) Boil 20 minutes or so. Separate strands by running a fork through in the "from stem to stern" direction.
Cooking Spaghetti Squash Whole
Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.
Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")
Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.
Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious: How To Roast Pumpkin or Squash Seeds
Spaghetti Squash Storage Tip
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, spaghetti squash will keep several weeks at room temperature.
Roasted potatoes, peppers, and onions
2 red and 2 orange bell peppers (sliced)
1 red onion (julienne)
2 tablespoons each
Olive oil, paprika, cumin, garlic powder
1 tablespoon each of kosher salt and black pepper
3 lbs any potatoes, peeled and cubed
2 tablespoons each
Olive oil, paprika, cumin, garlic powder
1 tablespoon each
Kosher salt and black pepper
Drizzle oil on two sheet pans.
Spread the potatoes on one and the bell peppers and onions on the other.
Sprinkle the spices evenly on both trays.
Mix well and spread evenly.
450* for 20 minutes, tossing once, until fork tender and browned.
You can broil at the end to crisp the tops.
(from "College Meal Prep for a Week." Serve on burrito tortillas with Guacamole and pico de Gallo recipes included in "sauces")
https://www.facebook.com/share/r/18rPFBqzG7/
Secret Mashed Potatoes
Add a chopped onion to the potatoes and water before cooking. Could also add some garlic cloves.
Twice Baked Potato Pie
Wash 5-6 large potatoes. Do not peel.
Drizzle olive oil to coat.
Season both sides with salt and a lot of pepper.
Bake at 400* for about an hour.
Cut the potatoes in half and empty the inside into a large mixing bowl. Put the skins in a pie pan.
Press the skins into the pie pan. Add a bit more oil via cooking spray.
Shake Parmesan cheese on top of the skins.
Sprinkle with crushed red pepper “cheesoning” if desired.
Return to the oven to crisp while working on the potato “meat.”
To the mixing bowl, add
about a half cup of butter,
About a half of a cup of whipping cream
About a half a cup of sour cream.
Mix until creamy.
Add a couple of handfuls of shredded cheese and continue mixing.
Put mashed potatoes in skin shell.
Top with more shredded cheese.
Top with crumbled bacon, green onions, chives, and/or parsley.
Bake 375* for about 15 minutes more.
https://www.facebook.com/share/v/1C8b7QNNDV/
Sean’s Mac and Cheese
Melt 1 stick of butter in large saucepan on medium heat.
Whisk in 1/2 cup of flour, and cook for about 1 minute.
Slowly whisk in 4 cups of whole milk.
Cut up 1 block of cream cheese and add while continuing to whisk.
Cut up 1 lb block of Velveeta and add.
When melted, add onion powder, garlic powder, salt, pepper, paprika, and ground mustard.
Mix.
Grate 1 lb block of sharp cheddar and add to the cheese mixture, mixing well.
Cook 1 lb of elbow macaroni and drain, but not rinse, and dump into a large bowl.
Whisk 2 eggs and stir with spoon into macaroni.
Add the cheese mixture to the macaroni and stir.
Grease a 9x13 baking dish and pour the Mac and cheese into the baking dish.
Cover with foil and bake ant 350* for about 30 minutes. Uncover and continue baking for another 15-20 minutes. Might want to use the broiler to get the top browned.
https://www.facebook.com/share/v/19dHXFHgQK/
Keto- Friendly ”Blooming Onions” patties (no breadcrumbs) and dipping sauce
Slice onion/s into thick slices. Arrange circles of shredded cheese of choice (e.g. Colby Jack mix) on parchment paper lined baking sheets to layer each slice on. Spread more cheese on the tops.
Bake 400* for 15 minutes.
Dipping sauce: mix ketchup, mayonnaise, and horseradish together.
https://www.facebook.com/share/v/1FPrQjLmNU/
Squash Cassarole
·
3 pounds yellow summer squash, cut into 1-inch cubes
· ½ cup dry bread crumbs
· ½ cup chopped onion
· 2 large eggs eggs
· ¼ cup butter, melted
· 1 tablespoon white sugar
· 1 teaspoon salt
· ½ teaspoon black pepper
· ¼ cup butter, melted
· ¼ cup dry bread crumbs
Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Baked Parmesan Yellow Squash
1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet (13X18 inch half sheet) with foil (lightly misted with nonstick cooking spray) OR parchment paper.
2. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Corn Cassarole
In casserole dish, mix together
1 can corn (drained)
1 can cream corn
1 stick melted butter
1 box Jiffy corn muffin mix
Some Himalayan pink salt
Fold in:
8 oz sour cream
Bake 350º for 45 minutes.
Spread a homemade pie crust on top. Pinch edges.
Cut 3 holes in center.
Brush with egg wash.
Bake for additional 12-15 minutes.
Cucumber Salad with Dressing
2 medium-lg cucumbers, thinly sliced
1 sweet onion, thinly sliced
1 can of olives (optional)
1 pkg grape tomatoes (optional)
1/3 cup cider or white vinegar (most other recipes call for white vinegar, but cider works)
1/3 cup water
2 tablespoons sugar (I never measure. Too much is OK.)
½ teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired
Feta cheese, if desired
Sprinkle sliced cucumbers with salt and cover in container to “sweat” for at least 1 hour at room temperature. Drain the water.
Add onion and other ingredients, as desired.
Mix vinegar, sugar, salt, pepper, and dill in a bowl. Pour over cucumbers, etc. Mix everything together.
Refrigerate before eating, abt 1 hr.
Cucumber Salad alt
http://allrecipes.com/recipe/52047/adriennes-cucumber-salad/
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
“Dad’s” Creamy Cucumber Salad Dressing:
https://www.allrecipes.com/recipe/238423/dads-creamy-cucumber-salad/
(This recipe pours dressing over 2 large sliced cucumbers + 1 sweet onion thinly sliced)
Wash, slice. and lightly salt cucumbers. Set aside to “sweat” off excess water.
Make sure cukes are thoroughly drained! (more than 30 minutes of “sweating”)
1 ½ Cups mayonnaise
2 Tablespoons vinegar
1 Tablespoon white sugar
1 Tablespoon sea salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon black pepper
Whisk dressing ingredients together thoroughly and mix into salad. Cover bowl with plastic wrap & refrigerate at least 2 hours.
Cucumber Salad with White Dressing
2 lg cucumbers, thinly sliced
1 sweet onion, thinly sliced
1 Tablespoon sea salt
Dressing: Whisk together
1 ½ cups mayonnaise
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon ground black pepper
Pour over cucumbers, refrigerate for ½ hour.
Smashed Brussels Sprouts (from Facebook)
Brussels Sprouts
Salt
Pepper
Olive oil
Garlic (minced)
Thyme
Mozzarella cheese
Parmesan cheese
Pre-heat oven to 425º.
Add salt & Brussels sprouts to boiling water.
Boil for 10 minutes. Drain.
Put in baking dish & drizzle with olive oil.
Sprinkle minced garlic, thyme, salt, & pepper over top.
Mix well.
Smash with bottom of jar.
Sprinkle with mozzarella & parmesan cheeses.
Bake 25 min.
Au Gratin Potatoes
Thinly slice 3 lbs golden potatoes and put them in a baking dish edge-wise.
Space with Onion slices.
Top with bacon crumbles (optional).
In a pan, make a roue (1/2 stick butter & ¼ cup flour).
Whisk in 1 ½ cups milk. Bring to simmer.
Remove from heat, stir in about 2 cups cheddar cheese.
Add salt & pepper & garlic powder.
Cover with foil. Bake 375º for about 45 min.
Top with ¼ cup parmesan cheese and ½ ish cup gruyere cheese.
Bake for an additional 30-45 minutes.
Au Grautin Potatos 2
Campbell’s cheese soup, 1/2 to 1 can milk, maybe shred some onion and/or garlic, shredded cheddar cheese, pour over sliced raw potatos or cooked potatos, 375º for raw, or just throw in hot oven until hot for pre- cooked.
Eggplant Parmesan Recipe
INGREDIENTS
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
METHOD
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Eggplant Lasagna
1 Lg Egg Plant
Salt
Flour
Egg
Bread Crumbs
Olive oil
2 Jars tomato sauce
Ricotta Cheese (1 small container or ½ lg container)
Mozzarella cheese (1-2 pkgs shredded)
Parmesan cheese
Wash & Slice eggplant very thinly, abt ¼ inch or thinner.
“Sweat” slices by salting on both sides and laying on a paper towel for abt 40 min.
Rinse slices & pat dry with paper towel.
Dredge in flour, egg, & bread crumbs (both sides).
Lay in well-oiled cookie sheet (instead of frying individual slices). Will need about 3 cookiee sheets.
Drizzle oil on top.
Bake 350º about 10 min for each side, until lightly browned.
Heat sauce & doctor as desired.
Spread a tiny amount of sauce in lasagna pan. Layer eggplant on top.
Spread more sauce, sprinkle mozzarella cheese & parmesan cheese.
Layer another row of eggplant.
Spread another thin layer of sauce.
Spread all of ricotta cheese in one layer on top of sauce.
Spread another thin layer of sauce.
Layer third & last row of eggplant.
Cover with remaining sauce.
Sprinkle with mozzarella cheese and parmesan cheese.
Cover with foil and bake abt 350º for 40 min.
Uncover and bake another 5-10 min.
Potato Pancakes:
Shred raw potatos & onions, add egg & flour to hold them together
Variation:
Make patties out of mashed potatoes, dip in cereal flake crumbs or bread crumbs, & fry
Home fries:
Fry in butter and/or oil on high until brown
Spinach Lasagne
Prepare noodles & sauce layer per usual.
Cheese Layer:
8 oz shredded mozzarella
1 @ 9=12 oz or so pkg of frozen chopped spinach
Parmesan cheese
Garlic
Pepper
(no ricotta cheese or cottage cheese)
Baked Beans
Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
· Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
· Preheat oven to 325 degrees F (165 degrees C).
· Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
· In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Brown Beans
Prepare beans as for chili.
Season with bacon grease and salt & pepper
Cook the water down. Add a tad of vinegar. Use smaller bean than roma.
Canned Beans amped
add ketchup, mustard, and brown sugar to can of baked beans.
Microwave Corn on the Cob
Keep corn refrigerated until ready to cook (to preserve moisture). Leave husked. Nuke 2 ears for 3-4 min (depending on size of ears & power of Microwave). Husk & eat.
Cream of Broccoli Soup AKA potato broccoli soup
2 Tbsp olive oil
1 chopped onion (or 1 cup)
2 large cloves of garlic, pressed.
6 cups broccoli (2 sm brunches or 1 lg bunch
2 cups cubed regular or sweet potatoes (2 large or 3 small)
6 cups low salt chicken or vegetable broth
2 bay leaves
1 tsp salt
½ tsp pepper
Trim florets from stem.
Heat olive oil in large soup pot – 8 qt.
Saute onion & pressed garlic until onion is soft.
Add broccoli & cook about 2 minutes.
Add potato, chicken broth, bay leaves, salt, & pepper. (Can add water until potatos are covered.)
Bring to low boil, reduce heat & simmer about 1 hour.
Puree with hand blender. Adjust spices to taste. Serve with garnish, small piece broccoli, chives, etc.
Non-Dairy Cream of Broccoli Soup
2 Tbsp olive oil
1 cup chopped onion
2 large cloves garlic—minced (use press)
6 cups broccoli florets (2 branches. Can sub frozen.)
2 cups cubed potatoes (abt 2 potatoes. Can use sweet potatoes.)
6 cups low-salt chicken broth. (Veggie broth also OK.)
1-2 bay leaves
1 tsp salt
½ tsp pepper
Trim florets from stem.
Heat olive oil in large soup pot—8 qt.—and sauté onion & garlic until onion is soft.
Add broccoli and cook about 2 minutes.
Add potatoes and chicken broth, bay leaves, salt, pepper.
Bring to low boil, reduce heat & simmer abt 1 hour.
Puree with hand blender. Adjust spices to taste.
Serve with garnish (broccoli, chives, etc.
Serves 8-10.
Ratatouille (Eggplant Dish)
Recipe courtesy Emeril Lagasse
Prep Time:20 minInactive Prep Time: -- Cook Time:25 min
Level:
Easy
Serves:
A generous quart, 4 to 6 servings
Ingredients
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_161651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Baked Cauli-Tots (cauliflower tots) or Zucchini Tots
(makes 24 tots)
- 3 cups shredded cauliflower (use shredding blade on food processor or just use the blender. I found that one head of cauliflower makes 4 cups, so adjust the recipe accordingly. Can freeze shredded cauliflower for later use.)
- 4 oz (1 cup) shredded sharp cheddar cheese
- 1-2 eggs (I usually end up needing 2)
- ¼ cup seasoned breadcrumbs (or cornmeal or ground oats)
- 1 teaspoon kosher salt
- black pepper
- ½ teaspoon ground mustard (or just squirt some prepared mustard in)
- dry minced onion (optional)
1. Pre-heat oven to 400º. Spray a mini muffin tin with oil or cooking spray.
2. If using Zucchini, place the shredded zucchini in a kitchen towel and squeeze out excess moisture.
3. Combine all of the ingredients in a large bowl, and mix together thoroughly.
4. Use a spoon or scoop, and divide the mixture between the muffin cups, and press down firmly into the cups.
5. Bake at 400ºF for 20-25 minutes, or until golden brown.
6. Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.
Zucchini Tots
cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/3 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
DIRECTIONS:
1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
2. Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking until golden. Makes 16.
Read more at http://www.skinnytaste.com/zucchini-tots/#ItumTaVTy1IJsoz4.99
How to Cook Spaghetti Squash
Cutting Up Spaghetti Squash Before Cooking
Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes afterwards) Boil 20 minutes or so. Separate strands by running a fork through in the "from stem to stern" direction.
Cooking Spaghetti Squash Whole
Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.
Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")
Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.
Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious: How To Roast Pumpkin or Squash Seeds
Spaghetti Squash Storage Tip
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, spaghetti squash will keep several weeks at room temperature.
Roasted potatoes, peppers, and onions
2 red and 2 orange bell peppers (sliced)
1 red onion (julienne)
2 tablespoons each
Olive oil, paprika, cumin, garlic powder
1 tablespoon each of kosher salt and black pepper
3 lbs any potatoes, peeled and cubed
2 tablespoons each
Olive oil, paprika, cumin, garlic powder
1 tablespoon each
Kosher salt and black pepper
Drizzle oil on two sheet pans.
Spread the potatoes on one and the bell peppers and onions on the other.
Sprinkle the spices evenly on both trays.
Mix well and spread evenly.
450* for 20 minutes, tossing once, until fork tender and browned.
You can broil at the end to crisp the tops.
(from "College Meal Prep for a Week." Serve on burrito tortillas with Guacamole and pico de Gallo recipes included in "sauces")
https://www.facebook.com/share/r/18rPFBqzG7/
Secret Mashed Potatoes
Add a chopped onion to the potatoes and water before cooking. Could also add some garlic cloves.
Twice Baked Potato Pie
Wash 5-6 large potatoes. Do not peel.
Drizzle olive oil to coat.
Season both sides with salt and a lot of pepper.
Bake at 400* for about an hour.
Cut the potatoes in half and empty the inside into a large mixing bowl. Put the skins in a pie pan.
Press the skins into the pie pan. Add a bit more oil via cooking spray.
Shake Parmesan cheese on top of the skins.
Sprinkle with crushed red pepper “cheesoning” if desired.
Return to the oven to crisp while working on the potato “meat.”
To the mixing bowl, add
about a half cup of butter,
About a half of a cup of whipping cream
About a half a cup of sour cream.
Mix until creamy.
Add a couple of handfuls of shredded cheese and continue mixing.
Put mashed potatoes in skin shell.
Top with more shredded cheese.
Top with crumbled bacon, green onions, chives, and/or parsley.
Bake 375* for about 15 minutes more.
https://www.facebook.com/share/v/1C8b7QNNDV/
Sean’s Mac and Cheese
Melt 1 stick of butter in large saucepan on medium heat.
Whisk in 1/2 cup of flour, and cook for about 1 minute.
Slowly whisk in 4 cups of whole milk.
Cut up 1 block of cream cheese and add while continuing to whisk.
Cut up 1 lb block of Velveeta and add.
When melted, add onion powder, garlic powder, salt, pepper, paprika, and ground mustard.
Mix.
Grate 1 lb block of sharp cheddar and add to the cheese mixture, mixing well.
Cook 1 lb of elbow macaroni and drain, but not rinse, and dump into a large bowl.
Whisk 2 eggs and stir with spoon into macaroni.
Add the cheese mixture to the macaroni and stir.
Grease a 9x13 baking dish and pour the Mac and cheese into the baking dish.
Cover with foil and bake ant 350* for about 30 minutes. Uncover and continue baking for another 15-20 minutes. Might want to use the broiler to get the top browned.
https://www.facebook.com/share/v/19dHXFHgQK/
Keto- Friendly ”Blooming Onions” patties (no breadcrumbs) and dipping sauce
Slice onion/s into thick slices. Arrange circles of shredded cheese of choice (e.g. Colby Jack mix) on parchment paper lined baking sheets to layer each slice on. Spread more cheese on the tops.
Bake 400* for 15 minutes.
Dipping sauce: mix ketchup, mayonnaise, and horseradish together.
https://www.facebook.com/share/v/1FPrQjLmNU/
Squash Cassarole
·
3 pounds yellow summer squash, cut into 1-inch cubes
· ½ cup dry bread crumbs
· ½ cup chopped onion
· 2 large eggs eggs
· ¼ cup butter, melted
· 1 tablespoon white sugar
· 1 teaspoon salt
· ½ teaspoon black pepper
· ¼ cup butter, melted
· ¼ cup dry bread crumbs
Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Baked Parmesan Yellow Squash
1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet (13X18 inch half sheet) with foil (lightly misted with nonstick cooking spray) OR parchment paper.
2. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Corn Cassarole
In casserole dish, mix together
1 can corn (drained)
1 can cream corn
1 stick melted butter
1 box Jiffy corn muffin mix
Some Himalayan pink salt
Fold in:
8 oz sour cream
Bake 350º for 45 minutes.
Spread a homemade pie crust on top. Pinch edges.
Cut 3 holes in center.
Brush with egg wash.
Bake for additional 12-15 minutes.
Cucumber Salad with Dressing
2 medium-lg cucumbers, thinly sliced
1 sweet onion, thinly sliced
1 can of olives (optional)
1 pkg grape tomatoes (optional)
1/3 cup cider or white vinegar (most other recipes call for white vinegar, but cider works)
1/3 cup water
2 tablespoons sugar (I never measure. Too much is OK.)
½ teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired
Feta cheese, if desired
Sprinkle sliced cucumbers with salt and cover in container to “sweat” for at least 1 hour at room temperature. Drain the water.
Add onion and other ingredients, as desired.
Mix vinegar, sugar, salt, pepper, and dill in a bowl. Pour over cucumbers, etc. Mix everything together.
Refrigerate before eating, abt 1 hr.
Cucumber Salad alt
http://allrecipes.com/recipe/52047/adriennes-cucumber-salad/
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
“Dad’s” Creamy Cucumber Salad Dressing:
https://www.allrecipes.com/recipe/238423/dads-creamy-cucumber-salad/
(This recipe pours dressing over 2 large sliced cucumbers + 1 sweet onion thinly sliced)
Wash, slice. and lightly salt cucumbers. Set aside to “sweat” off excess water.
Make sure cukes are thoroughly drained! (more than 30 minutes of “sweating”)
1 ½ Cups mayonnaise
2 Tablespoons vinegar
1 Tablespoon white sugar
1 Tablespoon sea salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon black pepper
Whisk dressing ingredients together thoroughly and mix into salad. Cover bowl with plastic wrap & refrigerate at least 2 hours.
Cucumber Salad with White Dressing
2 lg cucumbers, thinly sliced
1 sweet onion, thinly sliced
1 Tablespoon sea salt
Dressing: Whisk together
1 ½ cups mayonnaise
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon ground black pepper
Pour over cucumbers, refrigerate for ½ hour.
Smashed Brussels Sprouts (from Facebook)
Brussels Sprouts
Salt
Pepper
Olive oil
Garlic (minced)
Thyme
Mozzarella cheese
Parmesan cheese
Pre-heat oven to 425º.
Add salt & Brussels sprouts to boiling water.
Boil for 10 minutes. Drain.
Put in baking dish & drizzle with olive oil.
Sprinkle minced garlic, thyme, salt, & pepper over top.
Mix well.
Smash with bottom of jar.
Sprinkle with mozzarella & parmesan cheeses.
Bake 25 min.
Au Gratin Potatoes
Thinly slice 3 lbs golden potatoes and put them in a baking dish edge-wise.
Space with Onion slices.
Top with bacon crumbles (optional).
In a pan, make a roue (1/2 stick butter & ¼ cup flour).
Whisk in 1 ½ cups milk. Bring to simmer.
Remove from heat, stir in about 2 cups cheddar cheese.
Add salt & pepper & garlic powder.
Cover with foil. Bake 375º for about 45 min.
Top with ¼ cup parmesan cheese and ½ ish cup gruyere cheese.
Bake for an additional 30-45 minutes.
Au Grautin Potatos 2
Campbell’s cheese soup, 1/2 to 1 can milk, maybe shred some onion and/or garlic, shredded cheddar cheese, pour over sliced raw potatos or cooked potatos, 375º for raw, or just throw in hot oven until hot for pre- cooked.
Eggplant Parmesan Recipe
INGREDIENTS
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
METHOD
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Eggplant Lasagna
1 Lg Egg Plant
Salt
Flour
Egg
Bread Crumbs
Olive oil
2 Jars tomato sauce
Ricotta Cheese (1 small container or ½ lg container)
Mozzarella cheese (1-2 pkgs shredded)
Parmesan cheese
Wash & Slice eggplant very thinly, abt ¼ inch or thinner.
“Sweat” slices by salting on both sides and laying on a paper towel for abt 40 min.
Rinse slices & pat dry with paper towel.
Dredge in flour, egg, & bread crumbs (both sides).
Lay in well-oiled cookie sheet (instead of frying individual slices). Will need about 3 cookiee sheets.
Drizzle oil on top.
Bake 350º about 10 min for each side, until lightly browned.
Heat sauce & doctor as desired.
Spread a tiny amount of sauce in lasagna pan. Layer eggplant on top.
Spread more sauce, sprinkle mozzarella cheese & parmesan cheese.
Layer another row of eggplant.
Spread another thin layer of sauce.
Spread all of ricotta cheese in one layer on top of sauce.
Spread another thin layer of sauce.
Layer third & last row of eggplant.
Cover with remaining sauce.
Sprinkle with mozzarella cheese and parmesan cheese.
Cover with foil and bake abt 350º for 40 min.
Uncover and bake another 5-10 min.
Potato Pancakes:
Shred raw potatos & onions, add egg & flour to hold them together
Variation:
Make patties out of mashed potatoes, dip in cereal flake crumbs or bread crumbs, & fry
Home fries:
Fry in butter and/or oil on high until brown
Spinach Lasagne
Prepare noodles & sauce layer per usual.
Cheese Layer:
8 oz shredded mozzarella
1 @ 9=12 oz or so pkg of frozen chopped spinach
Parmesan cheese
Garlic
Pepper
(no ricotta cheese or cottage cheese)
Baked Beans
Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
· Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
· Preheat oven to 325 degrees F (165 degrees C).
· Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
· In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Brown Beans
Prepare beans as for chili.
Season with bacon grease and salt & pepper
Cook the water down. Add a tad of vinegar. Use smaller bean than roma.
Canned Beans amped
add ketchup, mustard, and brown sugar to can of baked beans.
Microwave Corn on the Cob
Keep corn refrigerated until ready to cook (to preserve moisture). Leave husked. Nuke 2 ears for 3-4 min (depending on size of ears & power of Microwave). Husk & eat.
Cream of Broccoli Soup AKA potato broccoli soup
2 Tbsp olive oil
1 chopped onion (or 1 cup)
2 large cloves of garlic, pressed.
6 cups broccoli (2 sm brunches or 1 lg bunch
2 cups cubed regular or sweet potatoes (2 large or 3 small)
6 cups low salt chicken or vegetable broth
2 bay leaves
1 tsp salt
½ tsp pepper
Trim florets from stem.
Heat olive oil in large soup pot – 8 qt.
Saute onion & pressed garlic until onion is soft.
Add broccoli & cook about 2 minutes.
Add potato, chicken broth, bay leaves, salt, & pepper. (Can add water until potatos are covered.)
Bring to low boil, reduce heat & simmer about 1 hour.
Puree with hand blender. Adjust spices to taste. Serve with garnish, small piece broccoli, chives, etc.
Non-Dairy Cream of Broccoli Soup
2 Tbsp olive oil
1 cup chopped onion
2 large cloves garlic—minced (use press)
6 cups broccoli florets (2 branches. Can sub frozen.)
2 cups cubed potatoes (abt 2 potatoes. Can use sweet potatoes.)
6 cups low-salt chicken broth. (Veggie broth also OK.)
1-2 bay leaves
1 tsp salt
½ tsp pepper
Trim florets from stem.
Heat olive oil in large soup pot—8 qt.—and sauté onion & garlic until onion is soft.
Add broccoli and cook about 2 minutes.
Add potatoes and chicken broth, bay leaves, salt, pepper.
Bring to low boil, reduce heat & simmer abt 1 hour.
Puree with hand blender. Adjust spices to taste.
Serve with garnish (broccoli, chives, etc.
Serves 8-10.
Ratatouille (Eggplant Dish)
Recipe courtesy Emeril Lagasse
Prep Time:20 minInactive Prep Time: -- Cook Time:25 min
Level:
Easy
Serves:
A generous quart, 4 to 6 servings
Ingredients
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_161651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
-----
Breads, Muffins, Pancakes
Blueberry Muffins
1 egg OR 2 eggs
1 cup milk
1/4 cup vegetable oil OR ½ cup oil
2 cups flour OR 3 cups flour
1/4 cup sugar OR 1 cup sugar (1/2 cup for less sweet)
2 tsp baking powder OR 4 tsps baking powder
1 tsp salt
Blueberries to taste
ALT: 1 1/2 cups all-purpose flour, 3/4 cup white sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/3 cup vegetable oil, 1 egg, 1/3 cup milk, 1 cup fresh blueberries. Crumb topping: 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup butter cubed, 1 1/2 teaspoons ground cinnamon
Beat egg. Add milk & oil. Mix dry ingredients and add to wet.
425º for 20 min
Soy blueberry muffins
Use soy flour, but makes muffins dry. Try adding extra egg & 1/2 cup use olive oil & 1 1/2 cups milk
Pancakes
Equal amts of oatmeal + flour (1 cup each)
1 tsp baking powder for each cup (2 tsps)
little salt
beat up 1-2 eggs
½ as much milk (1 cup) or more to right consistency
melted butter or oil (maybe ½ stick for 2 C flour
ONLINE Pancake Recipe – 8 pancakes
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Cornbread
3/4 cup of flour, 3/4 cup cornmeal
1 1/2 tsp baking powder
less than tsp of salt
tbsp of sugar (optional)
Mix dry ingredients.
In separate bowl, mix
1 egg
3/4 cup of milk
little bit of oil (maybe 1/4 cup?)
Add dry ingredients.
In cast oil skillet, put some oil in pan to grease and get hot. Pour in cornbread mix. Bake at 350º or 400º for about 1/2 hour.
Banana Bread
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Denise: Use a bit more than 1/3 cup of butter, and use the loaf pan to melt the butter, and swirl it around the pan before dumping it into the mixing bowl.)
Zucchini Bread
Follow Banana Bread Recipe, except use: 1/2 cup of butter or more instead of 1/3 cup, 2 eggs instead of one, one and a half to two shredded zucchinis (wash, cut ends off, do not peel, throw in blender), and enough water to make the batter manageable (batter will be drier than banana bread)
Blueberry Muffins
https://www.allrecipes.com/recipe/6805/easy-blueberry-muffins-i/
(makes 12 muffins, double the recipe to make 24, but 12 at a time fills muffin pan nicely.)
2 cups flour
2 tsp baking powder
½ cup sugar (I actually do 2/3 to ¾)
1 egg
1 cup milk
1/3 cup vegetable oil
½ cup blueberries (Nah, too few)
Pre-heat oven to 400º.
In a small bowl, mix together egg, milk, oil.
In a separate large bowl, mix dry ingredients.
Add wet to dry. Stir, but not too well—just until mixed but lumpy. Add blueberries. Grease muffin tin or use papers. Spoon mix into cups. Bake 20 minutes or until lightly browned. Serve hot.
Beer Bread Recipe
Source:https://kitchenfunwithmy3sons.com/beer-bread-recipe-3-ingredients/?fbclid=IwAR3zauNMw3ofABeq4sVne3sYa4T6d74amwSHxXBNggY0omq1aK_xV3Wcwas
Three Ingredient Beer Bread is so easy to make and you will find yourself making this often! No Yeast, no need for a bread machine, no kneading and it’s only 3 ingredients – Just mix and bake! You can also easily add in other flavoring additions like honey or cheese!
prep time: 5 MINS cook time: 40 MINS total time: 45 MINS
INGREDIENTS
3 cups self-rising flour (3 C All-purpose flour, 4 ½ tsp baking powder, ¾ tsp salt)
1/2 cup granulated sugar
12 ounces beer
Cooking spray or butter
Self rising flour is a combination of flour, baking powder, and salt. To make self-rising flour: for each cup of All-Purpose flour, thoroughly mix in 1 ½ tsp of baking powder, and ¼ tsp of salt. For this recipe, 3 cups of flour + 4 ½ tsp baking powder, plus ¾ tsp salt. Whisk together and mix well.
ADD-IN INGREDIENT OPTIONS:
Fresh, chopped herbs such as rosemary or thyme
Shredded cheeses such as cheddar or pepper jack
Raw or roasted garlic
Finely diced jalapenos (this would be good with the cheese)
All you have to do is just add your mix-ins of choice when you stir together the dough and bake as directed.
NSTRUCTIONS
Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
In a medium bowl, mix together the flour, sugar, and beer until it is fully combined. The batter will be thick. Spoon the batter into the loaf pan and bake for 40 minutes.
Take out of the oven and let sit for five minutes, then remove the bread from the pan and let cool completely before slicing.
Super-Bowl Bread (from woman in Shop-Rite)
- 1 loaf frozen bread
- 1 lb pkg sausage
- 1 bag of spinach
- 1 jar of roasted red peppers (or roast a large pepper yourself)
- 1 pkg mozzarella cheese
- parmesan cheese
- marinara sauce for dipping (optional)
- Night before—Spray loaf with cooking spray or wipe vegetable oil all around loaf to make it easier to handle. Set bread out to thaw and rise.
- Line a baking sheet with wax paper or parchment paper. Roll dough onto baking sheet to form a large rectangle.
- Preheat over 375º
- Cook sausage. Put it in a line down the middle of the bread dough, when done.
- In same pan, cook spinach until all the water is cooked off.
- Chop roasted pepper/s. Drain, & squeeze water out with paper towels.
- Spread sausage, spinach, peppers, and mozzarella down center of bread.
- Fold sides over to cover filling. Flip bread over so smooth side is on top.
- Sprinkle parmesan cheese on top.
- Bake 30-35 min.
-----
Breakfasts
”Trash” Breakfast Loaf
Roll of Pillsbury pizza dough unrolled onto baking sheet (with parchment paper)
8 cooked scrambled eggs. Spread on top, leaving edges of dough uncovered.
Spread 1 lb of cooked and drained sausage on top of eggs.
Add layer of fresh shredded cheddar cheese.
Roll up the dough to make the longest roll. Seal the ends.
Brush with egg wash.
Bake at 400* until golden, about 20 minutes.
Let rest 5-10 minutes.
Optional: breakfast gravy or other dipping sauce.
https://www.facebook.com/share/v/1RxXGB5MqX/
Apple Pie French Toast Breakfast Casserole
Cut up a small loaf of bread into 1 inch cubes (basically each slice makes 9 cubes).
Put into greased 9x13 baking dish
Whisk together in a bowl: 8 eggs, 2 cups of whole milk, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon, pinch of salt.
Pour over bread cubes and ensure that every piece gets soaked. Use a spoon to help.
Top with 1 can of apple pie filling, spread evenly over the top.
In a separate bowl, mix together the crumble topping: 1 cup of all purpose flour, 1/2 cup of light brown sugar, 1/2 cup of softened butter (Denise: why not melted?) and 2 teaspoons of cinnamon.
Spread it evenly over the top.
Bake 350* for about 50 minutes.
Drizzle with caramel if desired.
https://www.facebook.com/share/v/14qgsG4Hqqk/
Apple Croissant Breakfast Bake (croissant bread pudding with apples)
Serves: 6
Ingredients:
⁃ 10 small or 6 large croissants cut into fourths
⁃ 1 can Apple Pie Filling
⁃ 1 1/2 cups half and half
⁃ 3 eggs
⁃ 2 tablespoons maple syrup
⁃ 1-2 teaspoons vanilla extract
⁃ 1/2 teaspoon cinnamon
⁃ 1/4 teaspoon nutmeg
Glaze ingredients:
⁃ 2 tablespoons cream cheese, softened
⁃ 1/4 cup powdered sugar
⁃ 2 tablespoons half and half
⁃ 1/4 teaspoon cinnamon
Directions:
1. Coat a 7 x 11 baking dish with nonstick cooking spray or butter.
2. Place the cut pieces of croissants into the prepared baking dish. Add the apple pie filling on top of the croissants.
3. In a bowl whisk together the eggs, half and half, maple syrup, vanilla, cinnamon and nutmeg until completely combined.
4. Pour the egg mixture evenly over the croissants pie filling.
5. Cover with plastic wrap and place in the refrigerator overnight or at least 4 hours.
6. Preheat oven to 350 degrees.
7. Remove the plastic wrap from the baking dish and place it in the preheated oven and bake for 35-40 minutes or until it is golden brown.
8. To make the glaze place the softened cream cheese powdered sugar, half and half and cinnamon in a small bowl and mix with a hand mixer until smooth.
9. Drizzle the glaze over the breakfast bake. Enjoy!
10. YUM!
Easy all American Breakfast
In muffin tin, spread frozen hash browns into each cup
Add frozen cooked sausage crumbles
Add shredded cheddar cheese to each cup
In large bowl, whisk 10 eggs with a little milk and distribute evenly into the cups
Salt and pepper to taste
Bake 350* about 15 minutes
Can refrigerate or freeze for later.
https://www.facebook.com/share/v/1Hdo6nFM8g/
Crockpot Breakfast Casserole
1 layer of frozen hash browns (half a bag)
1 layer of cooked sausage (half of total amount)
1 layer of shredded cheese (half a bag)
Repeat layers of hash browns, sausage, shredded cheese.
In a separate bowl, whisk together 12 eggs with 1/2 cup of milk and 1/2 tsp each of salt and pepper.
Cook on high for 3-4 hours or low for 6-8 hours.
Blintzes or Crépes
Cheese Filling
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large eggs
2 tablespoons confectioners’ sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners sugar, or as needed for dusting
Whisk filling ingredients together thoroughly. Cover and refrigerate.
Crépes
3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
Put ingredients in blender, and blend until smooth, 1 r 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
Preheat ove to 325 degrees F. Lightly butter a baking dish.
Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about ¼ cup batter (for cast iron skillet, use closer to 1/3 cup.) Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook the other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe (Can fold into small filled rectangle, ending with the seam on the bottom, creating a blintz.
Blintzes—Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
Bake in preheated oven oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners’ sugar. Optional: Serve with sour cream.
Barbara’s Blintz Soufflé
(for one 9X12 pan or about size)
12 Frozen blintzes.
1 ½ sticks margarine or butter, melted and cooled
7 eggs, beaten
1 cup sugar
2 tsps vanilla
1 pint sour cream
cinnamon (optional)
Pre-heat oven 350º.
Lay blintzes flat into pan.
In Kitchen-Aid mixer, beat eggs until smooth & frothy.
Add sugar. Beat.
Add vanilla & sour cream. Beat.
Slowly add cooled butter/margarine.
Pour the mixture over the blintzes in the pan.
Sprinkle with cinnamon (optional)
Bake 350º 1 hour uncovered until golden brown. (If cooking from fridge, bake ½ hour while covered with foil, then finish baking uncovered.
Can be reheated by pieces as needed in microwave.
Can be frozen—bake first, then freeze. Thaw in fridge. Heat by oven or microwave.
Cinnamon Roll Breakfast Casserole
Ingredients
• 1 tbsp. butter, for the baking dish
• 3 -12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)
• 4 eggs
• 1/2 cup half-and-half
• 1/2 tsp. ground cinnamon
• 1 tsp. Vanilla extract
• 1/4 tsp. kosher salt
• 1 cup Brown sugar
• 1/2 cup flour
• 2 tbsp. Butter, cut into small pieces
• 2 tbsp. Sour cream
Directions
1. Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.
2. Whisk together the eggs, half-and-half, cinnamon, vanilla extract and salt in a large bowl. Add to the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.
3. Mix the brown sugar, flour and butter in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.
4. Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.
5. Yum!
https://www.facebook.com/share/v/19CLC9qeR8/
Croissant Breakfast Pizza (Quiche)
Use ready=made pie crust in pie pan.
Arrange 5 rolled up croissants around the outside edge of the pie. (Could probably roll sausage links inside the croissants)
In a bowl, whisk eggs (recipe uses 4, but may need more), salt, pepper, Garlic & Herb Mrs. Dash, parsley, Mix, and pour into center of crust.
Add to the top: chopped bell peppers, shredded cheddar cheese (1/2 package?), cooked chopped bacon, fresh grated parmesan cheese, freshly chopped green onions.
Brush the tops of the croissants with olive oil.
Bake at 375º. until everything is cooked, about 20 min
(Might need to make 2 at a time in order to feed 4 people--looks like a small meal.)
https://www.facebook.com/share/v/14qf9RCkYAM/
Cinnamon roll breakfast casserole
add the quartered roll to the egg mixture and save washing a bowl)
https://www.facebook.com/share/v/19CLC9qeR8/
”Trash” Breakfast Loaf
Roll of Pillsbury pizza dough unrolled onto baking sheet (with parchment paper)
8 cooked scrambled eggs. Spread on top, leaving edges of dough uncovered.
Spread 1 lb of cooked and drained sausage on top of eggs.
Add layer of fresh shredded cheddar cheese.
Roll up the dough to make the longest roll. Seal the ends.
Brush with egg wash.
Bake at 400* until golden, about 20 minutes.
Let rest 5-10 minutes.
Optional: breakfast gravy or other dipping sauce.
https://www.facebook.com/share/v/1RxXGB5MqX/
Apple Pie French Toast Breakfast Casserole
Cut up a small loaf of bread into 1 inch cubes (basically each slice makes 9 cubes).
Put into greased 9x13 baking dish
Whisk together in a bowl: 8 eggs, 2 cups of whole milk, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon, pinch of salt.
Pour over bread cubes and ensure that every piece gets soaked. Use a spoon to help.
Top with 1 can of apple pie filling, spread evenly over the top.
In a separate bowl, mix together the crumble topping: 1 cup of all purpose flour, 1/2 cup of light brown sugar, 1/2 cup of softened butter (Denise: why not melted?) and 2 teaspoons of cinnamon.
Spread it evenly over the top.
Bake 350* for about 50 minutes.
Drizzle with caramel if desired.
https://www.facebook.com/share/v/14qgsG4Hqqk/
Apple Croissant Breakfast Bake (croissant bread pudding with apples)
Serves: 6
Ingredients:
⁃ 10 small or 6 large croissants cut into fourths
⁃ 1 can Apple Pie Filling
⁃ 1 1/2 cups half and half
⁃ 3 eggs
⁃ 2 tablespoons maple syrup
⁃ 1-2 teaspoons vanilla extract
⁃ 1/2 teaspoon cinnamon
⁃ 1/4 teaspoon nutmeg
Glaze ingredients:
⁃ 2 tablespoons cream cheese, softened
⁃ 1/4 cup powdered sugar
⁃ 2 tablespoons half and half
⁃ 1/4 teaspoon cinnamon
Directions:
1. Coat a 7 x 11 baking dish with nonstick cooking spray or butter.
2. Place the cut pieces of croissants into the prepared baking dish. Add the apple pie filling on top of the croissants.
3. In a bowl whisk together the eggs, half and half, maple syrup, vanilla, cinnamon and nutmeg until completely combined.
4. Pour the egg mixture evenly over the croissants pie filling.
5. Cover with plastic wrap and place in the refrigerator overnight or at least 4 hours.
6. Preheat oven to 350 degrees.
7. Remove the plastic wrap from the baking dish and place it in the preheated oven and bake for 35-40 minutes or until it is golden brown.
8. To make the glaze place the softened cream cheese powdered sugar, half and half and cinnamon in a small bowl and mix with a hand mixer until smooth.
9. Drizzle the glaze over the breakfast bake. Enjoy!
10. YUM!
Easy all American Breakfast
In muffin tin, spread frozen hash browns into each cup
Add frozen cooked sausage crumbles
Add shredded cheddar cheese to each cup
In large bowl, whisk 10 eggs with a little milk and distribute evenly into the cups
Salt and pepper to taste
Bake 350* about 15 minutes
Can refrigerate or freeze for later.
https://www.facebook.com/share/v/1Hdo6nFM8g/
Crockpot Breakfast Casserole
1 layer of frozen hash browns (half a bag)
1 layer of cooked sausage (half of total amount)
1 layer of shredded cheese (half a bag)
Repeat layers of hash browns, sausage, shredded cheese.
In a separate bowl, whisk together 12 eggs with 1/2 cup of milk and 1/2 tsp each of salt and pepper.
Cook on high for 3-4 hours or low for 6-8 hours.
Blintzes or Crépes
Cheese Filling
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large eggs
2 tablespoons confectioners’ sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners sugar, or as needed for dusting
Whisk filling ingredients together thoroughly. Cover and refrigerate.
Crépes
3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
Put ingredients in blender, and blend until smooth, 1 r 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
Preheat ove to 325 degrees F. Lightly butter a baking dish.
Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about ¼ cup batter (for cast iron skillet, use closer to 1/3 cup.) Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook the other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe (Can fold into small filled rectangle, ending with the seam on the bottom, creating a blintz.
Blintzes—Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
Bake in preheated oven oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners’ sugar. Optional: Serve with sour cream.
Barbara’s Blintz Soufflé
(for one 9X12 pan or about size)
12 Frozen blintzes.
1 ½ sticks margarine or butter, melted and cooled
7 eggs, beaten
1 cup sugar
2 tsps vanilla
1 pint sour cream
cinnamon (optional)
Pre-heat oven 350º.
Lay blintzes flat into pan.
In Kitchen-Aid mixer, beat eggs until smooth & frothy.
Add sugar. Beat.
Add vanilla & sour cream. Beat.
Slowly add cooled butter/margarine.
Pour the mixture over the blintzes in the pan.
Sprinkle with cinnamon (optional)
Bake 350º 1 hour uncovered until golden brown. (If cooking from fridge, bake ½ hour while covered with foil, then finish baking uncovered.
Can be reheated by pieces as needed in microwave.
Can be frozen—bake first, then freeze. Thaw in fridge. Heat by oven or microwave.
Cinnamon Roll Breakfast Casserole
Ingredients
• 1 tbsp. butter, for the baking dish
• 3 -12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)
• 4 eggs
• 1/2 cup half-and-half
• 1/2 tsp. ground cinnamon
• 1 tsp. Vanilla extract
• 1/4 tsp. kosher salt
• 1 cup Brown sugar
• 1/2 cup flour
• 2 tbsp. Butter, cut into small pieces
• 2 tbsp. Sour cream
Directions
1. Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.
2. Whisk together the eggs, half-and-half, cinnamon, vanilla extract and salt in a large bowl. Add to the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.
3. Mix the brown sugar, flour and butter in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.
4. Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.
5. Yum!
https://www.facebook.com/share/v/19CLC9qeR8/
Croissant Breakfast Pizza (Quiche)
Use ready=made pie crust in pie pan.
Arrange 5 rolled up croissants around the outside edge of the pie. (Could probably roll sausage links inside the croissants)
In a bowl, whisk eggs (recipe uses 4, but may need more), salt, pepper, Garlic & Herb Mrs. Dash, parsley, Mix, and pour into center of crust.
Add to the top: chopped bell peppers, shredded cheddar cheese (1/2 package?), cooked chopped bacon, fresh grated parmesan cheese, freshly chopped green onions.
Brush the tops of the croissants with olive oil.
Bake at 375º. until everything is cooked, about 20 min
(Might need to make 2 at a time in order to feed 4 people--looks like a small meal.)
https://www.facebook.com/share/v/14qf9RCkYAM/
Cinnamon roll breakfast casserole
add the quartered roll to the egg mixture and save washing a bowl)
https://www.facebook.com/share/v/19CLC9qeR8/
-----
-----
Pork Recipes
-----
Breads
Blueberry Muffins
https://www.allrecipes.com/recipe/6805/easy-blueberry-muffins-i/
(makes 12 muffins, double the recipe to make 24, but 12 at a time fills muffin pan nicely.)
2 cups flour
2 tsp baking powder
½ cup sugar (I actually do 2/3 to ¾)
1 egg
1 cup milk
1/3 cup vegetable oil
½ cup blueberries (Nah, too few)
Pre-heat oven to 400º.
In a small bowl, mix together egg, milk, oil.
In a separate large bowl, mix dry ingredients.
Add wet to dry. Stir, but not too well—just until mixed but lumpy. Add blueberries. Grease muffin tin or use papers. Spoon mix into cups. Bake 20 minutes or until lightly browned. Serve hot.
Beer Bread Recipe
Three Ingredient Beer Bread is so easy to make and you will find yourself making this often! No Yeast, no need for a bread machine, no kneading and it’s only 3 ingredients – Just mix and bake! You can also easily add in other flavoring additions like honey or cheese!
prep time: 5 MINS cook time: 40 MINS total time: 45 MINS
INGREDIENTS
3 cups self-rising flour (3 C All-purpose flour, 4 ½ tsp baking powder, ¾ tsp salt)
1/2 cup granulated sugar
12 ounces beer
Cooking spray or butter
Self rising flour is a combination of flour, baking powder, and salt. To make self-rising flour: for each cup of All-Purpose flour, thoroughly mix in 1 ½ tsp of baking powder, and ¼ tsp of salt. For this recipe, 3 cups of flour + 4 ½ tsp baking powder, plus ¾ tsp salt. Whisk together and mix well.
ADD-IN INGREDIENT OPTIONS:
Fresh, chopped herbs such as rosemary or thyme
Shredded cheeses such as cheddar or pepper jack
Raw or roasted garlic
Finely diced jalapenos (this would be good with the cheese)
All you have to do is just add your mix-ins of choice when you stir together the dough and bake as directed.
NSTRUCTIONS
Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
In a medium bowl, mix together the flour, sugar, and beer until it is fully combined. The batter will be thick. Spoon the batter into the loaf pan and bake for 40 minutes.
Take out of the oven and let sit for five minutes, then remove the bread from the pan and let cool completely before slicing.
Source:https://kitchenfunwithmy3sons.com/beer-bread-recipe-3-ingredients/?fbclid=IwAR3zauNMw3ofABeq4sVne3sYa4T6d74amwSHxXBNggY0omq1aK_xV3Wcwas
Super-Bowl Bread (from woman in Shop-Rite)
Blueberry Muffins
https://www.allrecipes.com/recipe/6805/easy-blueberry-muffins-i/
(makes 12 muffins, double the recipe to make 24, but 12 at a time fills muffin pan nicely.)
2 cups flour
2 tsp baking powder
½ cup sugar (I actually do 2/3 to ¾)
1 egg
1 cup milk
1/3 cup vegetable oil
½ cup blueberries (Nah, too few)
Pre-heat oven to 400º.
In a small bowl, mix together egg, milk, oil.
In a separate large bowl, mix dry ingredients.
Add wet to dry. Stir, but not too well—just until mixed but lumpy. Add blueberries. Grease muffin tin or use papers. Spoon mix into cups. Bake 20 minutes or until lightly browned. Serve hot.
Beer Bread Recipe
Three Ingredient Beer Bread is so easy to make and you will find yourself making this often! No Yeast, no need for a bread machine, no kneading and it’s only 3 ingredients – Just mix and bake! You can also easily add in other flavoring additions like honey or cheese!
prep time: 5 MINS cook time: 40 MINS total time: 45 MINS
INGREDIENTS
3 cups self-rising flour (3 C All-purpose flour, 4 ½ tsp baking powder, ¾ tsp salt)
1/2 cup granulated sugar
12 ounces beer
Cooking spray or butter
Self rising flour is a combination of flour, baking powder, and salt. To make self-rising flour: for each cup of All-Purpose flour, thoroughly mix in 1 ½ tsp of baking powder, and ¼ tsp of salt. For this recipe, 3 cups of flour + 4 ½ tsp baking powder, plus ¾ tsp salt. Whisk together and mix well.
ADD-IN INGREDIENT OPTIONS:
Fresh, chopped herbs such as rosemary or thyme
Shredded cheeses such as cheddar or pepper jack
Raw or roasted garlic
Finely diced jalapenos (this would be good with the cheese)
All you have to do is just add your mix-ins of choice when you stir together the dough and bake as directed.
NSTRUCTIONS
Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
In a medium bowl, mix together the flour, sugar, and beer until it is fully combined. The batter will be thick. Spoon the batter into the loaf pan and bake for 40 minutes.
Take out of the oven and let sit for five minutes, then remove the bread from the pan and let cool completely before slicing.
Source:https://kitchenfunwithmy3sons.com/beer-bread-recipe-3-ingredients/?fbclid=IwAR3zauNMw3ofABeq4sVne3sYa4T6d74amwSHxXBNggY0omq1aK_xV3Wcwas
Super-Bowl Bread (from woman in Shop-Rite)
- 1 loaf frozen bread
- 1 lb pkg sausage
- 1 bag of spinach
- 1 jar of roasted red peppers (or roast a large pepper yourself)
- 1 pkg mozzarella cheese
- parmesan cheese
- marinara sauce for dipping (optional)
- Night before—Spray loaf with cooking spray or wipe vegetable oil all around loaf to make it easier to handle. Set bread out to thaw and rise.
- Line a baking sheet with wax paper or parchment paper. Roll dough onto baking sheet to form a large rectangle.
- Preheat over 375º
- Cook sausage. Put it in a line down the middle of the bread dough, when done.
- In same pan, cook spinach until all the water is cooked off.
- Chop roasted pepper/s. Drain, & squeeze water out with paper towels.
- Spread sausage, spinach, peppers, and mozzarella down center of bread.
- Fold sides over to cover filling. Flip bread over so smooth side is on top.
- Sprinkle parmesan cheese on top.
- Bake 30-35 min.
-----
Desserts
Rice Crispies Treats
INGREDIENTS
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
— OR --
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
DIRECTIONS
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
No bake Frozen Root Beer Float Pie
Mix one box of instant vanilla pudding with 1/2 can (about 2/3 cup) root beer soda
1/2 cup of whole milk
2 teaspoons of root beer extract (or vanilla will work)
Whisk together.
Fold in a tub of whipped topping.
Pour into a graham cracker pie crust. Cover with the plastic lid and freeze overnight.
Top with squirts of whipped cream and marishino cherries.
https://www.facebook.com/share/v/1JGnAUfCwK/
Blueberry and strawberry cobbler :
Spread a bag of frozen blueberries on bottom of a baking dish.
Place individual whole frozen strawberries on top of blueberries, using whole bag..
Shake Snickerdoodle cookie mix on top of fruit. Spread out as necessary.
Shake contents of enclosed spice packet mix sprinkled on top of cookie mix.
Slice a stick of butter and lay slices evenly around the top.
Pour a can of soda (flavored—Shirley Temple or pomegranate and cherry 7-up or ginger ale) all over around the top.
375* for 45 minutes.
Dust or sift powdered sugar over the top.
https://www.facebook.com/share/v/19MnNBwYWs/
Fanta Orange Fluff Jello Dessert
2 boxes of orange jello
2 cups of hot water
Mix and add 1 block of softened cream cheese
1 bottle of Fanta orange soda
Mix
Fold in 1 container of CoolWhip
Fold in drained mandarin oranges
Spread in pan or dish and cool.
Decorate with squirts of whipped cream and marichino cherries
https://www.facebook.com/share/v/18UDYt6SNW/
Nilla Vanilla Wafer Sandwich Cookies Covered in Chocolate
Put unwrapped Rolo candies on the flat side of Nilla Vanilla Wafer Cookies and heat in 350* oven for 2 minutes.
Press another wafer cookie onto the top and smush the Rolo.
Freeze for about 15 minutes or fridge for about an hour to solidify.
Microwave Ghirardelli’s dark chocolate melts per package directions.
Dip each sandwich cookie into the chocolate to coat and set on a sheet of wax paper. Sprinkle with Christmas sprinkles (or Halloween or Valentine, whatever) if desired.
Refrigerate until set.
https://www.facebook.com/share/v/1EkghCXBwq
/
Pillsbury Cinnamon roll muffins
Press cinnamon rolls into muffin cups.
Spoon apple pie filling on top of cups.
Sprinkle with snickerdoodle cookie mix (with any seasoning on top of that.
Add a slice of butter on the top.
350* for 30 minutes
https://www.facebook.com/share/v/1HJFrjmYtw/
Soft Chocolate Braided Buns… 🍫
Ingredients
1 cup warm milk (250 ml)
1/2 cup vegetable oil
1 packet instant dry yeast
2 tablespoons granulated sugar
1 level teaspoon salt
1 egg (reserve the yolk for brushing)
4 cups all-purpose flour
For the filling
Chocolate spread
For the topping
Egg yolk
Chopped hazelnuts
Instructions
Combine all the dough ingredients and knead until you have a soft, non-sticky dough. Cover and let it rise until doubled in size.
Divide the risen dough into 12 equal pieces. Roll each piece out to about the size of a dessert plate and spread with chocolate. Cut and shape as shown in the video, then place on a baking tray.
(As shown in video: use a pizza cutter to make 6-8 parallel strips. Lay a knitting needle or skewer down center of the strips. Fold the strips diagonally across the skewer L-R to make a bun size braid. Pull the skewer out and carefully transfer to parchment paper lined baking sheet.)
Let the shaped buns rest for 15 minutes. Brush with the reserved egg yolk and sprinkle with chopped hazelnuts.
Bake in a preheated 180°C (356°F) oven until golden brown, checking as needed since oven times may vary.
https://www.facebook.com/share/r/1DpVwWYwHJ/
"Better Than Robert Redford" Eclair Pudding
Whisk 2 pkgs of French vanilla instant pudding mix with milk per pkg directions. Refrigerate until set.
Fold in 2-3 large spoonfuls of defrosted Cool Whip.
Line dish (glass baking dish, cake pan, whatever) with graham crackers or Nilla vanilla wafers or unsalted saltines.
Spread half of pudding mi on top.
Make another layer of graham crackers/Nilla vanilla wafers/unsalted saltines
Spread remainder of pudding mix on top.
Empty 1 can of food into microwave safe bowl and za until liquid (maybe 1 minute)
Pour over top of pudding stuff.
Cover with plastic and refrigerate overnight before serving.
Easy Blueberry Struedal
Roll out a can of crescent dough. Do not separate.
Cut strips about ¼ the distance across along the long edges, about 1” apart.
Spread a can of blueberry pie filling down the center.
Criss-cross the strips on top to wrap and make a “crescent braid.”
Bake.
Make a powdered sugar and milk icing, and drizzle on top.
Rolo Cookies (Twix inspired)
Lay Nilla wafers on pizza pan or cookie sheet.
Place 1 Rolo candy on each wafer.
350º for about 5 min. until Rolo is shiny.
While still warm, place another wafer on top and squish.
Refrigerate for abour 10 min.
Melt dark or milk chocolate in a bowl.
Use fork to dip each cookie into chocolate, and place on wax paper.
Sprinkle festive sprinkles Oor nuts or graham cracker crumbs) on top.
Refrigerate 30 additional minutes
Starbucks Cheese Danish Copycat
Ingredients
8 ounces cream cheese, softened
¼ cup granulated sugar
1 sheet puff pastry
Splash of vanilla
Egg wash
Cut pastry into 6 rectangles and lay them separately on a baking sheet.
Cut rectangle inside each rectangle, where filling will go. (Separates edges from center.)
Mix cream cheese, sugar, vanilla. Put into pastry bag.
Zig-zag filling across filling area.
Brush exposed pastry edges with egg wash
Bake. (Not sure temp/time. Probably 400º for 20 min)
Easy Dessert Hack
1 box angel food cake mix
1 can fruit pie filling (strawberry or whatever)
1 small box instant vanilla pudding.
Mix all together. Pour into greased 9X11 pan
Bake 350º about 25 minutes.
Top with whatever—e.g. Cool Whip and chocolate chips.
Pumpkin Chocolate Chip Muffin Dessert
1 box yellow cake mix or spice cake mix
1 large-ish can pumpkin puree
Mix together until well blended (dough texture)
Mix in pumpkin pie spice (esp. if using yellow cake mix)
And chocolate chips.
(Can add egg, if desired)
Spoon into muffin tins sprayed with non-stick spray or use papers.
350º
Bake mini muffins for about 10 min.
Bake regular muffins for about 20 min.
Can frost with cream cheese icing.
Barbara's Chocolate Butter Toffee Bark
1 tube of saltine crackers
1 cup (2 sticks) butter
1 C + 2 TBS brown sugar
1 bag choc chips
½ C toasted pecans (or slivered almonds, or whatever)
Pre-heat oven 350º
Line a cookiee sheet with foil.
Spray it with cooking spray.
Spread the Saltines in a single layer on the bottom of the cookiee sheet.
Melt the butter in a pan, and stir in the brown sugar. Boil 3 min.
Pour over the saltines and spread evenly.
Bake 5 min 350º
Sprinkle the choc chips evenly over the top.
Cover w/ foil and let set for 3 min.
Spread the melted choc chips evenly over the top w/ a spatula.
Sprinkle the nuts more or less evenly over the top.
Cover w/ foil & freeze for 20 min.
Break the bark by hand. Share (or not) & enjoy.
Like Barbara’s Toffee Dessert, Individualized
Need a silicon muffin tin (oxymoron)
Melt 2 sticks of butter with ½ cup brown sugar to make caramel.
Stir frequently. Remove from heat when bubbly.
Put 1 Ritz cracker in each greased muffin tin.
Use cookie scoop to cover each cracker with 1 scoop caramel.
Bake 400º for 5 min.
Drop choc chips on top while still hot. After a minute or 2, use spoon to spread chocolate layer.
Sprinkle with pecan chips or sea salt.
Refrigerate for 2 hours.
Remove from silicon cups and serve.
Quick Pretzel Rolo Sweet Treats:
Arrange small square pretzels on a pan, with Rolo candy on top, bake (350?) for 3 min to soften, squish a pecan on top.
https://www.facebook.com/share/r/1LvMGYTVwo/
No Bake Caramel Pretzel Crack Bars!
· 11.5 oz bag of Hershey’s Milk Chocolate Chips
· 11 oz bag of Kraft Caramel Bits
· ½ Cup Reese’s Peanut Butter Chips
· 8 oz of Mini Twist Pretzels\
1. In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
2. Spread the melted chocolate on a parchment lined cookie sheet.
3. Place pretzels on top of the chocolate, they can overlap.
4. Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
5. Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
6. Let Bars cool completely before enjoying.
Easy Pretzel Rolo Sweet Treats
Sweet treat: small square pretzels with Rolo candy on top, bake for 3 min to soften, squish a pecan on top.
https://www.facebook.com/share/r/1LvMGYTVwo/
Pumpkin Cheesecake Bake
Dump 1 lb can pumpkin in 9X13 pan.
1 can sweetened condensed milk.
4 eggs.
Sprinkle Pumpkin Pie Spice.
Whisk in the pan.
Scoop 1 tub “no bake” cheesecake on top & spread it around, doesn’t need to be perfect.
Spread 1 box of dry spiced cake mix on top. Smooth evenly on the top.
Slice about 1 ½ sticks of butter and layer pats of butter on top.
Bake 375º for 45 min.
Let cool about 20 min.
Top with whipped cream or ice cream.
Cheesecake Dessert Hack
(uses 2 cans of crescent dough)
Put cans of crescent dough in freezer for a few minutes to ease unrolling.
Grease baking pan with butter.
Unroll 1 can of crescent dough into backing dish.
Spread 1 can of cherry (or whatever) pie filling on top.
Cut up a block of cream cheese and scatter on top of filling.
Sprinkle with graham cracker crumbs.
Sprinkle powdered sugar on top.
Unroll 2nd can of crescent dough and pinch edges together.
Brush with egg wash.
Bake 375º for about 15 min.
Fried Apple Pie Balls
Freeze apple pie filling (probably have to cut it up first) in ice cube trays.
Coat in pancake batter.
Fry.
Sprinkle cinnamon sugar on top.
Apple Dumplings
Slice an apple into 8 slices. (Pillsbury crescents come in 8 ct cans.)
Wrap each slice into a crescent roll, from wide end to point.
Place in 9X11 pan.
In separate sauce pan, melt ¾ cup light brown sugar with 1 stick butter and 1 tsp vanilla until it bubbles up on top. Pour over centers of dumplings.
Sprinkle the dumplings with cinnamon.
Pour 1 can of sprite around the outside perimeter of the dumplings and down the center between them.
Bake 350º for 30-45 minutes.
Serve with whipped cream or ice cream.
Pie Filling Loaves
In loaf pan, spread out 1 can of pie filling.
Spread ½ pkg of cookie mix (snickerdoodle or sugar cookie) per pan/loaf.
Sprinkle with cinnamon or cinnamon/sugar mix, if desired (esp. if it comes with pkg of cookie mix).
Slice ½ stick of butter per loaf and spread on top.
Bake 375º for 45 min.
Banana Cream Pudding Loaves
(She says “mini loaf tins” but they look regular size to me.)
Place ¼ box of vanilla wafers in loaf pan, saving about 8 wafers.
Place sliced banana/s on top.
Separately measure 3 cups of cold milk and pour into bowl.
Add 1 box of banana cream pudding and whisk together.
Drizzle over bananas and wafers while still thin.
Spread Cool Whip on top.
Crumble remaining wafers and add extra bananas on top.
Soda Cake Loaves
Empty 7.5 oz can of soda into loaf tin.
Distribute ½ box white cake mix into each loaf tin. Whisk together in loaf tin. (or mix in bowl and pour into loaf tin.
Bake 350º for 45 min.
Mix Cool Whip with 1 pkg of vanilla pudding to make topping? Or top with ice cream.
Mini Cookiee Pies
Spray muffin pan with non-stick spray.
Slice roll/log of cookie dough into 12 slices. Place into muffin cups. Smush it in.
Bake in oven, per pkg directions.
Use a shot glass to push cups into each cookie piece.
Fill each hole with blueberry pie filling, lemon (topped with fresh raspberries), whatever, while still warm.
Let cool and serve.
Grammy-Gram’s Fudge
½ cup milk
1 cup sugar
2 Tbs Hershey’s Cocoa (unsweetened)
1 Tbs butter
1 tsp vanilla extract
3 heaping Tbs peanut butter (chunky)
cake pan, sauce pan
Grease the cake pan. Pour sugar into sauce pan with cocoa. Heat on medium while stirring. Pour in milk and stir until soup-like. Turn burner to medium-high and keep stirring until the mixture starts popping. Fill glass with ¾ cold water. Drop a drop of mixture into glass. When the drop stays clumped together, turn off stove and remove pan from heat. Mix in the butter and vanilla. Stir in peanut butter until all mixed together. Take sauce pan outside and beat mixture until thick. Pour mixture into cake pan and refrigerate until cold.
Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
Icing
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Wilton’s Classic Spritz Cookiees (for Cookiee Press)
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter (softened)
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
(Decorate w/ sugar before baking. Can use icing to glue cinnamon candy after baking.)
Wilton’s Chocolate Spritz Cookies
1 teaspoon vanilla extract
1 1/4 cups butter (softened)
1 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 ½ cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking soda
¼ teaspoon salt
Preheat oven to 375°F. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well. Shape dough into small log and place in cookie press. Press cookie onto cool ungreased cookie sheets. Bake at 375°F for 10-12 minutes. Remove from sheet and cool. Store in airtight container at cool room temperature for several weeks or freeze for two months.
3 Ingredient Holiday Cookies (for Christmas)
AKA CoolWhip Cake Cookies with Kisses
Mix 1 container of Cool Whip with 1 egg and one box of super moist strawberry cake mix. (Can also use vanilla, or spice, or...) Mix well.
Spoon onto cookie sheets (sprayed with Pam) with cookie scoop.(about 10 cookies per pan).
Bake 350°F. for about 10-11 minutes. (While baking or beforehand, unwrap Hershey kisses, flavor of choice--sugar cookies, candy cane, hot cocoa, or plain.) Push a kiss into center of each cookie while still hot. Bottom of kiss will melt and stick to cookie.
https://www.facebook.com/share/v/1KAycy1878/
Grands Monkey Bread
½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
½ cup chopped walnuts, if desired
½ cup raisins, if desired
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Variation: Banana Monkey Bread—skip raisins, slice 3 ripe bananas & arrange half of these slices on bottom of pan. Arrange biscuits in pan. Top w/ remaining banana slices. Pour butter/brown sugar/remaining cinnamon&sugar over bananas & biscuits. Bake 30 min. Let stand 5 min min
Cream Cheese Stuffed Monkey Bread
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
¾ cup packed brown sugar
½ cup butter, melted
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.
Hamantaschen
4 cups flour
1 cup sugar
3 tsps baking powder (1 tbs)
3 eggs for dough + 1 egg for wash
3/4 cup oil or margarine (I use oil)
1/4 cup orange juice
Pre-heat oven to 375º
Mix dry ingredients with a whisk.
Add wet ingredients (except egg for wash) and mix with dough hook, or knead very well. If dough is too wet or sticky, add flour.
Roll out on well-floured surface sprinkling flour on rolling pin as needed.
Cut into circles (I use drinking glass). Keep it floured so dough doesn’t stick
Use 2 spoons, one to fill with one tsp of filling & other to push off spoon. If overfill cookie will push apart and out
Shape into 3 corner cookie with pinch method or overlap style
(You probably can google how to do this)
Transfer to baking pan (best if lined with parchment paper
Brush with watered egg solution
Bake 375 to 400 degree oven. I use 375 since my oven surges hot.
Approx 8 to 12 minutes
Should make 4 to 5 doz.
Irish Potato treats (no bake)
4 ounces cream cheese
¼ cup margarine
4 cups (1 box) powdered sugar
dash salt
½ cup coconut
2 tablespoons cinnamon
¾ teaspoon vanilla flavoring
Mix cream cheese, margarine, powdered sugar, salt and coconut together. Ix in vanilla.
Refrigerate 1 hour. Roll into balls and then roll in cinnamon.
Blueberry Pizza
http://www.state.nj.us/pinelands/pastimes/recipe/Blueberry.html
Sarah Galletta is a long time resident of Hammonton. She is better known as "Aunt Sarah" to the people of this Pinelands community.
Sarah married Bill Galletta, a local farmer, who, with his brother began the Atlantic Blueberry Company. The company is now the largest blueberry producer in the world. Sarah often helped on the farm and enjoyed working alongside her husband. Over the years, she met and became friendly with many high school students who came to work on the farm and in the blueberry packing houses during the summer. The students, who became close to Mrs. Galletta, soon started calling her, "Aunt Sarah."
As the young wife of a blueberry farmer, Sarah had many luscious Pinelands Blueberries on hand and could experiment with recipes featuring the fruit. She found that with her children and others about, there was always someone waiting to taste the new creations. We hope you enjoy "Aunt Sarah's" recipe that has been a Galletta family tradition for years.
Blueberry Topping
4 cups blueberries 1 cup sugar 3 tbsp. corn starch 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 cup water 1 tbsp. butter
In a saucepan mix ingredients except butter. Cook over medium heat stirring occasionally, until thick. Stir in butter and let cool.
Sweet Crust
4 tbsp. butter 4 tbsp. sugar 1 egg 1 cup flour 1/2 tsp. baking powder pinch of salt
Mix ingredients into a ball. Roll out and put into pizza pan. Bake 325-350 degrees for 15 minutes.
Filling
8 oz. cream cheese 2 eggs 1/2 cup sugar 1 tsp. vanilla 1/3 cup chopped walnuts
Blend cream cheese, eggs, sugar and vanilla until smooth. Add nuts, and pour into half-baked crust. Return to oven for 13-15 minutes or until filling is set. Cool, pour topping over.
Chocolate Scotcheroos
Ingredients:
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies® cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
Directions:
* Prepare a 13x9 inch pan with cooking spray and set aside.
* In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved and the combined mixture begins to boil. Stir frequently.
* Remove from heat and stir in peanut butter, mixing well.
* Add cereal and stir until coated evenly with peanut butter mixture. Press mixture into prepared 13x9 pan and set aside.
* In a small pan, over low heat, melt all the chips together, stirring constantly. Spread melted chips over cereal mixture and let sit until firm.
* Cool and cut into bars.
Makes 48 bars
Source: Kellog's Rice Krispies®
Ultimate Brownie Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
· 8- 1 ounce squares of unsweetened chocolate
· 1 cup butter
· 5 eggs
· 3 cups sugar
· 1 tablespoon vanilla
· 1-1/2 cups flour
· 1 teaspoon salt
· 2-1/2 cups chopped pecans or walnuts, toasted
Preparation:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.
For cocoa powder instead of the chocolate squares (1sq = 3TBSP powder + 1TBSP butter)
½ to 2/3 recipe, reduce baking time to 25 min @ 350º
Grandma’s Soft and Chewy Caramel Corn
Ingredients·
3 regular sized bags of white microwave popcorn or 1 cup popcorn seeds popped.
· 1/2 cup butter
· 2 1/4 cups brown sugar
· 1 cup corn syrup
· 1 (14 ounce) can of sweetened condensed milk
· 1 teaspoon vanilla
Instructions
1. Pop popcorn, remove seeds and set aside in a large bowl.
2. Line cookie sheet with a baking mat or non-stick foil.
3. In a medium sized pot combine butter, brown sugar, and corn syrup. Bring to a boil. Stir regularly
4. Once mixture reaches boil stage add condensed milk. Cook until soft ball stage (235*F). Stir regularly so bottom doesn't burn.
5. Remove from stove and add vanilla.
6. Pour over popped popcorn and stir.
7. Pour covered popcorn onto cookie sheet and spread out.
8. DO NOT EAT right away as it will be HOT.
9. Once cool, devour!
Bailey’s Original Irish Cream
Ingredients:
1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate. Serving Ideas : Shake well before serving. NOTES : Liqueur will keep for 2 months if refrigerated.
Rice Crispies Treats
INGREDIENTS
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
— OR --
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
DIRECTIONS
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
No bake Frozen Root Beer Float Pie
Mix one box of instant vanilla pudding with 1/2 can (about 2/3 cup) root beer soda
1/2 cup of whole milk
2 teaspoons of root beer extract (or vanilla will work)
Whisk together.
Fold in a tub of whipped topping.
Pour into a graham cracker pie crust. Cover with the plastic lid and freeze overnight.
Top with squirts of whipped cream and marishino cherries.
https://www.facebook.com/share/v/1JGnAUfCwK/
Blueberry and strawberry cobbler :
Spread a bag of frozen blueberries on bottom of a baking dish.
Place individual whole frozen strawberries on top of blueberries, using whole bag..
Shake Snickerdoodle cookie mix on top of fruit. Spread out as necessary.
Shake contents of enclosed spice packet mix sprinkled on top of cookie mix.
Slice a stick of butter and lay slices evenly around the top.
Pour a can of soda (flavored—Shirley Temple or pomegranate and cherry 7-up or ginger ale) all over around the top.
375* for 45 minutes.
Dust or sift powdered sugar over the top.
https://www.facebook.com/share/v/19MnNBwYWs/
Fanta Orange Fluff Jello Dessert
2 boxes of orange jello
2 cups of hot water
Mix and add 1 block of softened cream cheese
1 bottle of Fanta orange soda
Mix
Fold in 1 container of CoolWhip
Fold in drained mandarin oranges
Spread in pan or dish and cool.
Decorate with squirts of whipped cream and marichino cherries
https://www.facebook.com/share/v/18UDYt6SNW/
Nilla Vanilla Wafer Sandwich Cookies Covered in Chocolate
Put unwrapped Rolo candies on the flat side of Nilla Vanilla Wafer Cookies and heat in 350* oven for 2 minutes.
Press another wafer cookie onto the top and smush the Rolo.
Freeze for about 15 minutes or fridge for about an hour to solidify.
Microwave Ghirardelli’s dark chocolate melts per package directions.
Dip each sandwich cookie into the chocolate to coat and set on a sheet of wax paper. Sprinkle with Christmas sprinkles (or Halloween or Valentine, whatever) if desired.
Refrigerate until set.
https://www.facebook.com/share/v/1EkghCXBwq
/
Pillsbury Cinnamon roll muffins
Press cinnamon rolls into muffin cups.
Spoon apple pie filling on top of cups.
Sprinkle with snickerdoodle cookie mix (with any seasoning on top of that.
Add a slice of butter on the top.
350* for 30 minutes
https://www.facebook.com/share/v/1HJFrjmYtw/
Soft Chocolate Braided Buns… 🍫
Ingredients
1 cup warm milk (250 ml)
1/2 cup vegetable oil
1 packet instant dry yeast
2 tablespoons granulated sugar
1 level teaspoon salt
1 egg (reserve the yolk for brushing)
4 cups all-purpose flour
For the filling
Chocolate spread
For the topping
Egg yolk
Chopped hazelnuts
Instructions
Combine all the dough ingredients and knead until you have a soft, non-sticky dough. Cover and let it rise until doubled in size.
Divide the risen dough into 12 equal pieces. Roll each piece out to about the size of a dessert plate and spread with chocolate. Cut and shape as shown in the video, then place on a baking tray.
(As shown in video: use a pizza cutter to make 6-8 parallel strips. Lay a knitting needle or skewer down center of the strips. Fold the strips diagonally across the skewer L-R to make a bun size braid. Pull the skewer out and carefully transfer to parchment paper lined baking sheet.)
Let the shaped buns rest for 15 minutes. Brush with the reserved egg yolk and sprinkle with chopped hazelnuts.
Bake in a preheated 180°C (356°F) oven until golden brown, checking as needed since oven times may vary.
https://www.facebook.com/share/r/1DpVwWYwHJ/
"Better Than Robert Redford" Eclair Pudding
Whisk 2 pkgs of French vanilla instant pudding mix with milk per pkg directions. Refrigerate until set.
Fold in 2-3 large spoonfuls of defrosted Cool Whip.
Line dish (glass baking dish, cake pan, whatever) with graham crackers or Nilla vanilla wafers or unsalted saltines.
Spread half of pudding mi on top.
Make another layer of graham crackers/Nilla vanilla wafers/unsalted saltines
Spread remainder of pudding mix on top.
Empty 1 can of food into microwave safe bowl and za until liquid (maybe 1 minute)
Pour over top of pudding stuff.
Cover with plastic and refrigerate overnight before serving.
Easy Blueberry Struedal
Roll out a can of crescent dough. Do not separate.
Cut strips about ¼ the distance across along the long edges, about 1” apart.
Spread a can of blueberry pie filling down the center.
Criss-cross the strips on top to wrap and make a “crescent braid.”
Bake.
Make a powdered sugar and milk icing, and drizzle on top.
Rolo Cookies (Twix inspired)
Lay Nilla wafers on pizza pan or cookie sheet.
Place 1 Rolo candy on each wafer.
350º for about 5 min. until Rolo is shiny.
While still warm, place another wafer on top and squish.
Refrigerate for abour 10 min.
Melt dark or milk chocolate in a bowl.
Use fork to dip each cookie into chocolate, and place on wax paper.
Sprinkle festive sprinkles Oor nuts or graham cracker crumbs) on top.
Refrigerate 30 additional minutes
Starbucks Cheese Danish Copycat
Ingredients
8 ounces cream cheese, softened
¼ cup granulated sugar
1 sheet puff pastry
Splash of vanilla
Egg wash
Cut pastry into 6 rectangles and lay them separately on a baking sheet.
Cut rectangle inside each rectangle, where filling will go. (Separates edges from center.)
Mix cream cheese, sugar, vanilla. Put into pastry bag.
Zig-zag filling across filling area.
Brush exposed pastry edges with egg wash
Bake. (Not sure temp/time. Probably 400º for 20 min)
Easy Dessert Hack
1 box angel food cake mix
1 can fruit pie filling (strawberry or whatever)
1 small box instant vanilla pudding.
Mix all together. Pour into greased 9X11 pan
Bake 350º about 25 minutes.
Top with whatever—e.g. Cool Whip and chocolate chips.
Pumpkin Chocolate Chip Muffin Dessert
1 box yellow cake mix or spice cake mix
1 large-ish can pumpkin puree
Mix together until well blended (dough texture)
Mix in pumpkin pie spice (esp. if using yellow cake mix)
And chocolate chips.
(Can add egg, if desired)
Spoon into muffin tins sprayed with non-stick spray or use papers.
350º
Bake mini muffins for about 10 min.
Bake regular muffins for about 20 min.
Can frost with cream cheese icing.
Barbara's Chocolate Butter Toffee Bark
1 tube of saltine crackers
1 cup (2 sticks) butter
1 C + 2 TBS brown sugar
1 bag choc chips
½ C toasted pecans (or slivered almonds, or whatever)
Pre-heat oven 350º
Line a cookiee sheet with foil.
Spray it with cooking spray.
Spread the Saltines in a single layer on the bottom of the cookiee sheet.
Melt the butter in a pan, and stir in the brown sugar. Boil 3 min.
Pour over the saltines and spread evenly.
Bake 5 min 350º
Sprinkle the choc chips evenly over the top.
Cover w/ foil and let set for 3 min.
Spread the melted choc chips evenly over the top w/ a spatula.
Sprinkle the nuts more or less evenly over the top.
Cover w/ foil & freeze for 20 min.
Break the bark by hand. Share (or not) & enjoy.
Like Barbara’s Toffee Dessert, Individualized
Need a silicon muffin tin (oxymoron)
Melt 2 sticks of butter with ½ cup brown sugar to make caramel.
Stir frequently. Remove from heat when bubbly.
Put 1 Ritz cracker in each greased muffin tin.
Use cookie scoop to cover each cracker with 1 scoop caramel.
Bake 400º for 5 min.
Drop choc chips on top while still hot. After a minute or 2, use spoon to spread chocolate layer.
Sprinkle with pecan chips or sea salt.
Refrigerate for 2 hours.
Remove from silicon cups and serve.
Quick Pretzel Rolo Sweet Treats:
Arrange small square pretzels on a pan, with Rolo candy on top, bake (350?) for 3 min to soften, squish a pecan on top.
https://www.facebook.com/share/r/1LvMGYTVwo/
No Bake Caramel Pretzel Crack Bars!
· 11.5 oz bag of Hershey’s Milk Chocolate Chips
· 11 oz bag of Kraft Caramel Bits
· ½ Cup Reese’s Peanut Butter Chips
· 8 oz of Mini Twist Pretzels\
1. In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
2. Spread the melted chocolate on a parchment lined cookie sheet.
3. Place pretzels on top of the chocolate, they can overlap.
4. Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
5. Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
6. Let Bars cool completely before enjoying.
Easy Pretzel Rolo Sweet Treats
Sweet treat: small square pretzels with Rolo candy on top, bake for 3 min to soften, squish a pecan on top.
https://www.facebook.com/share/r/1LvMGYTVwo/
Pumpkin Cheesecake Bake
Dump 1 lb can pumpkin in 9X13 pan.
1 can sweetened condensed milk.
4 eggs.
Sprinkle Pumpkin Pie Spice.
Whisk in the pan.
Scoop 1 tub “no bake” cheesecake on top & spread it around, doesn’t need to be perfect.
Spread 1 box of dry spiced cake mix on top. Smooth evenly on the top.
Slice about 1 ½ sticks of butter and layer pats of butter on top.
Bake 375º for 45 min.
Let cool about 20 min.
Top with whipped cream or ice cream.
Cheesecake Dessert Hack
(uses 2 cans of crescent dough)
Put cans of crescent dough in freezer for a few minutes to ease unrolling.
Grease baking pan with butter.
Unroll 1 can of crescent dough into backing dish.
Spread 1 can of cherry (or whatever) pie filling on top.
Cut up a block of cream cheese and scatter on top of filling.
Sprinkle with graham cracker crumbs.
Sprinkle powdered sugar on top.
Unroll 2nd can of crescent dough and pinch edges together.
Brush with egg wash.
Bake 375º for about 15 min.
Fried Apple Pie Balls
Freeze apple pie filling (probably have to cut it up first) in ice cube trays.
Coat in pancake batter.
Fry.
Sprinkle cinnamon sugar on top.
Apple Dumplings
Slice an apple into 8 slices. (Pillsbury crescents come in 8 ct cans.)
Wrap each slice into a crescent roll, from wide end to point.
Place in 9X11 pan.
In separate sauce pan, melt ¾ cup light brown sugar with 1 stick butter and 1 tsp vanilla until it bubbles up on top. Pour over centers of dumplings.
Sprinkle the dumplings with cinnamon.
Pour 1 can of sprite around the outside perimeter of the dumplings and down the center between them.
Bake 350º for 30-45 minutes.
Serve with whipped cream or ice cream.
Pie Filling Loaves
In loaf pan, spread out 1 can of pie filling.
Spread ½ pkg of cookie mix (snickerdoodle or sugar cookie) per pan/loaf.
Sprinkle with cinnamon or cinnamon/sugar mix, if desired (esp. if it comes with pkg of cookie mix).
Slice ½ stick of butter per loaf and spread on top.
Bake 375º for 45 min.
Banana Cream Pudding Loaves
(She says “mini loaf tins” but they look regular size to me.)
Place ¼ box of vanilla wafers in loaf pan, saving about 8 wafers.
Place sliced banana/s on top.
Separately measure 3 cups of cold milk and pour into bowl.
Add 1 box of banana cream pudding and whisk together.
Drizzle over bananas and wafers while still thin.
Spread Cool Whip on top.
Crumble remaining wafers and add extra bananas on top.
Soda Cake Loaves
Empty 7.5 oz can of soda into loaf tin.
Distribute ½ box white cake mix into each loaf tin. Whisk together in loaf tin. (or mix in bowl and pour into loaf tin.
Bake 350º for 45 min.
Mix Cool Whip with 1 pkg of vanilla pudding to make topping? Or top with ice cream.
Mini Cookiee Pies
Spray muffin pan with non-stick spray.
Slice roll/log of cookie dough into 12 slices. Place into muffin cups. Smush it in.
Bake in oven, per pkg directions.
Use a shot glass to push cups into each cookie piece.
Fill each hole with blueberry pie filling, lemon (topped with fresh raspberries), whatever, while still warm.
Let cool and serve.
Grammy-Gram’s Fudge
½ cup milk
1 cup sugar
2 Tbs Hershey’s Cocoa (unsweetened)
1 Tbs butter
1 tsp vanilla extract
3 heaping Tbs peanut butter (chunky)
cake pan, sauce pan
Grease the cake pan. Pour sugar into sauce pan with cocoa. Heat on medium while stirring. Pour in milk and stir until soup-like. Turn burner to medium-high and keep stirring until the mixture starts popping. Fill glass with ¾ cold water. Drop a drop of mixture into glass. When the drop stays clumped together, turn off stove and remove pan from heat. Mix in the butter and vanilla. Stir in peanut butter until all mixed together. Take sauce pan outside and beat mixture until thick. Pour mixture into cake pan and refrigerate until cold.
Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
Icing
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Wilton’s Classic Spritz Cookiees (for Cookiee Press)
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter (softened)
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
(Decorate w/ sugar before baking. Can use icing to glue cinnamon candy after baking.)
Wilton’s Chocolate Spritz Cookies
1 teaspoon vanilla extract
1 1/4 cups butter (softened)
1 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 ½ cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking soda
¼ teaspoon salt
Preheat oven to 375°F. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well. Shape dough into small log and place in cookie press. Press cookie onto cool ungreased cookie sheets. Bake at 375°F for 10-12 minutes. Remove from sheet and cool. Store in airtight container at cool room temperature for several weeks or freeze for two months.
3 Ingredient Holiday Cookies (for Christmas)
AKA CoolWhip Cake Cookies with Kisses
Mix 1 container of Cool Whip with 1 egg and one box of super moist strawberry cake mix. (Can also use vanilla, or spice, or...) Mix well.
Spoon onto cookie sheets (sprayed with Pam) with cookie scoop.(about 10 cookies per pan).
Bake 350°F. for about 10-11 minutes. (While baking or beforehand, unwrap Hershey kisses, flavor of choice--sugar cookies, candy cane, hot cocoa, or plain.) Push a kiss into center of each cookie while still hot. Bottom of kiss will melt and stick to cookie.
https://www.facebook.com/share/v/1KAycy1878/
Grands Monkey Bread
½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
½ cup chopped walnuts, if desired
½ cup raisins, if desired
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Variation: Banana Monkey Bread—skip raisins, slice 3 ripe bananas & arrange half of these slices on bottom of pan. Arrange biscuits in pan. Top w/ remaining banana slices. Pour butter/brown sugar/remaining cinnamon&sugar over bananas & biscuits. Bake 30 min. Let stand 5 min min
Cream Cheese Stuffed Monkey Bread
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
¾ cup packed brown sugar
½ cup butter, melted
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.
Hamantaschen
4 cups flour
1 cup sugar
3 tsps baking powder (1 tbs)
3 eggs for dough + 1 egg for wash
3/4 cup oil or margarine (I use oil)
1/4 cup orange juice
Pre-heat oven to 375º
Mix dry ingredients with a whisk.
Add wet ingredients (except egg for wash) and mix with dough hook, or knead very well. If dough is too wet or sticky, add flour.
Roll out on well-floured surface sprinkling flour on rolling pin as needed.
Cut into circles (I use drinking glass). Keep it floured so dough doesn’t stick
Use 2 spoons, one to fill with one tsp of filling & other to push off spoon. If overfill cookie will push apart and out
Shape into 3 corner cookie with pinch method or overlap style
(You probably can google how to do this)
Transfer to baking pan (best if lined with parchment paper
Brush with watered egg solution
Bake 375 to 400 degree oven. I use 375 since my oven surges hot.
Approx 8 to 12 minutes
Should make 4 to 5 doz.
Irish Potato treats (no bake)
4 ounces cream cheese
¼ cup margarine
4 cups (1 box) powdered sugar
dash salt
½ cup coconut
2 tablespoons cinnamon
¾ teaspoon vanilla flavoring
Mix cream cheese, margarine, powdered sugar, salt and coconut together. Ix in vanilla.
Refrigerate 1 hour. Roll into balls and then roll in cinnamon.
Blueberry Pizza
http://www.state.nj.us/pinelands/pastimes/recipe/Blueberry.html
Sarah Galletta is a long time resident of Hammonton. She is better known as "Aunt Sarah" to the people of this Pinelands community.
Sarah married Bill Galletta, a local farmer, who, with his brother began the Atlantic Blueberry Company. The company is now the largest blueberry producer in the world. Sarah often helped on the farm and enjoyed working alongside her husband. Over the years, she met and became friendly with many high school students who came to work on the farm and in the blueberry packing houses during the summer. The students, who became close to Mrs. Galletta, soon started calling her, "Aunt Sarah."
As the young wife of a blueberry farmer, Sarah had many luscious Pinelands Blueberries on hand and could experiment with recipes featuring the fruit. She found that with her children and others about, there was always someone waiting to taste the new creations. We hope you enjoy "Aunt Sarah's" recipe that has been a Galletta family tradition for years.
Blueberry Topping
4 cups blueberries 1 cup sugar 3 tbsp. corn starch 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 cup water 1 tbsp. butter
In a saucepan mix ingredients except butter. Cook over medium heat stirring occasionally, until thick. Stir in butter and let cool.
Sweet Crust
4 tbsp. butter 4 tbsp. sugar 1 egg 1 cup flour 1/2 tsp. baking powder pinch of salt
Mix ingredients into a ball. Roll out and put into pizza pan. Bake 325-350 degrees for 15 minutes.
Filling
8 oz. cream cheese 2 eggs 1/2 cup sugar 1 tsp. vanilla 1/3 cup chopped walnuts
Blend cream cheese, eggs, sugar and vanilla until smooth. Add nuts, and pour into half-baked crust. Return to oven for 13-15 minutes or until filling is set. Cool, pour topping over.
Chocolate Scotcheroos
Ingredients:
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies® cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
Directions:
* Prepare a 13x9 inch pan with cooking spray and set aside.
* In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved and the combined mixture begins to boil. Stir frequently.
* Remove from heat and stir in peanut butter, mixing well.
* Add cereal and stir until coated evenly with peanut butter mixture. Press mixture into prepared 13x9 pan and set aside.
* In a small pan, over low heat, melt all the chips together, stirring constantly. Spread melted chips over cereal mixture and let sit until firm.
* Cool and cut into bars.
Makes 48 bars
Source: Kellog's Rice Krispies®
Ultimate Brownie Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
· 8- 1 ounce squares of unsweetened chocolate
· 1 cup butter
· 5 eggs
· 3 cups sugar
· 1 tablespoon vanilla
· 1-1/2 cups flour
· 1 teaspoon salt
· 2-1/2 cups chopped pecans or walnuts, toasted
Preparation:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.
For cocoa powder instead of the chocolate squares (1sq = 3TBSP powder + 1TBSP butter)
½ to 2/3 recipe, reduce baking time to 25 min @ 350º
Grandma’s Soft and Chewy Caramel Corn
Ingredients·
3 regular sized bags of white microwave popcorn or 1 cup popcorn seeds popped.
· 1/2 cup butter
· 2 1/4 cups brown sugar
· 1 cup corn syrup
· 1 (14 ounce) can of sweetened condensed milk
· 1 teaspoon vanilla
Instructions
1. Pop popcorn, remove seeds and set aside in a large bowl.
2. Line cookie sheet with a baking mat or non-stick foil.
3. In a medium sized pot combine butter, brown sugar, and corn syrup. Bring to a boil. Stir regularly
4. Once mixture reaches boil stage add condensed milk. Cook until soft ball stage (235*F). Stir regularly so bottom doesn't burn.
5. Remove from stove and add vanilla.
6. Pour over popped popcorn and stir.
7. Pour covered popcorn onto cookie sheet and spread out.
8. DO NOT EAT right away as it will be HOT.
9. Once cool, devour!
Bailey’s Original Irish Cream
Ingredients:
1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate. Serving Ideas : Shake well before serving. NOTES : Liqueur will keep for 2 months if refrigerated.
-----
Miscellaneous
Hard Boiled Eggs
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 - 7 minutes over medium-high heat for perfect hard-boiled eggs.
2. For soft-boiled eggs boil eggs for 4 minutes
3. For slightly soft-boiled eggs boil eggs for 5 minutes
4. For custardy yet firm soft-boiled eggs boil eggs for 6 minutes
5. For creamy hard-boiled eggs boil eggs for 7 minutes
6. For firm yet still creamy hard-boiled eggs boil eggs for 8 minutes
7. For very firm hard boiled eggs boil eggs for 9 minutes
8. Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking, possibly add ice to pot Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. OR: Leave in shell and refrigerate up to one week.
Deviled Eggs
Hard boil your eggs.
Slice them in half and set them in dish.
Remove cooked yolks into a bowl.
Add salt, peper, mustard, and honey. Mash until well mixed.
Add enough mayonnaise to get right consistency. Be careful not to add too much!
Load into cake decorator tool and fill egg whites.
Sprinkle with paprika.
Homemade Gatorade for Sick Kids
· Add 1/4 cup sugar and 1/4 teaspoon salt (kosher or sea salt) to 1/2 cup HOT water.
· Stir until completely dissolved.
· Add 1/2 cup orange juice and 1 Tablespoon lemon juice to the sugar/salt water.
Puff Pastry Pizza Pockets
Cooking spray
Sheet of puff pastry
2 muffin tins (12 cups each)
Tomato sauce
Mozzarella cheese (shredded)
12 slices pepperoni
12 cooked meatballs
Peppers, onions, olives, whatever, pizza toppings as desired
Egg wash
Garlic salt
Italian spices
Spray regular side of one muffin tin and underside of the other.
Lay the puff pastry on top of the regular side of the one tin, and press the other on top to make cups.
Put a bit of tomato sauce in the bottom of each cup.
Put some mozzarella cheese on top of the sauce.
Put a piece of pepperoni on top of the mozzarella.
Put a meatball on top of the pepperoni.
Place peppers, etc. around the meatball.
Use a pizza cutter to slice between the cups to separate them into squares.
Twist the corners of each cup together on top of the cup.
Brush with egg wash.
Sprinkle with garlic salt and spices.
Bake 400º for 20-25 minutes
Monster Apples
1 green apple (makes 4 monsters)
2 Tbsp peanut butter (or any seed or nut butter)
1 strawberry (tops removed, sliced thin.)
12 pine nuts or sunflower seeds
6-8 candy eyeballs.
Each apple makes 4 monsters.
Quarter a green apple from top to bottom and remove core.
Section out where the mouth will be (also lengthwise).
(Dip in lemon juice or fruit fresh to keep from turning brown.)
Spread ½ TBS peanut butter around where the mouth will be.
Place a slice of strawberry for the tongue.
Add 4 pine nuts as the teeth (opposite of the strawberry tongue).
Glue the candy eyeballs on with extra peanut butter.
Hard Boiled Eggs
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 - 7 minutes over medium-high heat for perfect hard-boiled eggs.
2. For soft-boiled eggs boil eggs for 4 minutes
3. For slightly soft-boiled eggs boil eggs for 5 minutes
4. For custardy yet firm soft-boiled eggs boil eggs for 6 minutes
5. For creamy hard-boiled eggs boil eggs for 7 minutes
6. For firm yet still creamy hard-boiled eggs boil eggs for 8 minutes
7. For very firm hard boiled eggs boil eggs for 9 minutes
8. Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking, possibly add ice to pot Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. OR: Leave in shell and refrigerate up to one week.
Deviled Eggs
Hard boil your eggs.
Slice them in half and set them in dish.
Remove cooked yolks into a bowl.
Add salt, peper, mustard, and honey. Mash until well mixed.
Add enough mayonnaise to get right consistency. Be careful not to add too much!
Load into cake decorator tool and fill egg whites.
Sprinkle with paprika.
Homemade Gatorade for Sick Kids
· Add 1/4 cup sugar and 1/4 teaspoon salt (kosher or sea salt) to 1/2 cup HOT water.
· Stir until completely dissolved.
· Add 1/2 cup orange juice and 1 Tablespoon lemon juice to the sugar/salt water.
Puff Pastry Pizza Pockets
Cooking spray
Sheet of puff pastry
2 muffin tins (12 cups each)
Tomato sauce
Mozzarella cheese (shredded)
12 slices pepperoni
12 cooked meatballs
Peppers, onions, olives, whatever, pizza toppings as desired
Egg wash
Garlic salt
Italian spices
Spray regular side of one muffin tin and underside of the other.
Lay the puff pastry on top of the regular side of the one tin, and press the other on top to make cups.
Put a bit of tomato sauce in the bottom of each cup.
Put some mozzarella cheese on top of the sauce.
Put a piece of pepperoni on top of the mozzarella.
Put a meatball on top of the pepperoni.
Place peppers, etc. around the meatball.
Use a pizza cutter to slice between the cups to separate them into squares.
Twist the corners of each cup together on top of the cup.
Brush with egg wash.
Sprinkle with garlic salt and spices.
Bake 400º for 20-25 minutes
Monster Apples
1 green apple (makes 4 monsters)
2 Tbsp peanut butter (or any seed or nut butter)
1 strawberry (tops removed, sliced thin.)
12 pine nuts or sunflower seeds
6-8 candy eyeballs.
Each apple makes 4 monsters.
Quarter a green apple from top to bottom and remove core.
Section out where the mouth will be (also lengthwise).
(Dip in lemon juice or fruit fresh to keep from turning brown.)
Spread ½ TBS peanut butter around where the mouth will be.
Place a slice of strawberry for the tongue.
Add 4 pine nuts as the teeth (opposite of the strawberry tongue).
Glue the candy eyeballs on with extra peanut butter.