5 Cans White Beans
4 Cups Chicken Broth
1 Large Onion Chopped
1 Large Can Diced Green Peppers
2 Teaspoon Ground Cumin
1 Bag frozen Corn
3 cups Chopped Cooked Chicken or Turkey
Saute your chopped onions in 1 Tablespoon Oil until soft. Add it to your Large pot of simmering Chicken Broth. Add three cans of drained Beans. Take the other 2 cans of beans and BLEND blend in your blender. Add them to the large pot! This is the perfect way to thicken your Chili! Combined the remaining ingredient and simmer for approximately 20-30 min or until the corn and chicken is heated throughout! Serves about 8!
Monday, December 28, 2009
Friday, December 25, 2009
South West Salad
1 cup green peppers chopped
1 cup red peppers chopped
1 cup red onion chopped
2-3 cans corn (to preference)
1-2 cups miracle whip
2 Tbs ranch
1-2 bags chili cheese frito chips
cheese (to your preference)
Mix all together.
Don't add the chips until right before serving to prevent them from being soggy.
Note: I know this is not a precise recipe, but it is really good. Just mix the above ingredients to your liking.
1 cup red peppers chopped
1 cup red onion chopped
2-3 cans corn (to preference)
1-2 cups miracle whip
2 Tbs ranch
1-2 bags chili cheese frito chips
cheese (to your preference)
Mix all together.
Don't add the chips until right before serving to prevent them from being soggy.
Note: I know this is not a precise recipe, but it is really good. Just mix the above ingredients to your liking.
Crescent chicken squares
1 pkg 3 0z cream cheese, softened
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed
Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed
Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.
Homemade Clam Chowder
1 cup onion chopped
1 cup celery chopped
2 cups potatoes chopped
3/4 cup flour
3/4 cup butter
2 pints half and half
1 1/2 tsp salt and pepper (each)
2 6.5oz cans clams (minced)
2 1/2 tsp vinegar
Add: onions, celery, and potatoes in large pan. Pour clam juice over them. Add just enough water to cover vegetables. Cook until Veggies are tender (Medium heat).
Add: 1 1/2 cartons of the half & half, clams, salt and pepper, vinegar and butter. Bring to a boil. Add thickener. (Thickener is 3/4cup flour mixed with the remainding 1/2 carton of the half & half).
Enjoy!
Note: I typically do not like anything seafood but I love this chowder, in fact my daughter claims it to be her favorite food. One adjustment to the recipe above that I make is I put the whole bundle of celery in (for more veggies in the soup).
1 cup celery chopped
2 cups potatoes chopped
3/4 cup flour
3/4 cup butter
2 pints half and half
1 1/2 tsp salt and pepper (each)
2 6.5oz cans clams (minced)
2 1/2 tsp vinegar
Add: onions, celery, and potatoes in large pan. Pour clam juice over them. Add just enough water to cover vegetables. Cook until Veggies are tender (Medium heat).
Add: 1 1/2 cartons of the half & half, clams, salt and pepper, vinegar and butter. Bring to a boil. Add thickener. (Thickener is 3/4cup flour mixed with the remainding 1/2 carton of the half & half).
Enjoy!
Note: I typically do not like anything seafood but I love this chowder, in fact my daughter claims it to be her favorite food. One adjustment to the recipe above that I make is I put the whole bundle of celery in (for more veggies in the soup).
Munchie Rolls
2 lbs ground beef
1 tsp salt
1/2 tsp accent
dash of pepper
1 large onion chopped
2 cups grated cheese
1 can cream of mushroom soup
12 hoagie rolls
Brown meat and onion together. Add seasonings (salt, accent, pepper). Add cheese and soup. Split 12 large rolls and remove some of the bread from the center. Fill rolls with meat mixture. Wrap rolls in foil and heat in oven at 325 to 350 degrees until warmed through (20-30minutes).
Note: If meat mixture is warm, I sometimes skip the foil/oven step and they are still just as good. I make these for my husband when he goes camping/hunting and they just warm them up and he says they are still good even a few days later.
1 tsp salt
1/2 tsp accent
dash of pepper
1 large onion chopped
2 cups grated cheese
1 can cream of mushroom soup
12 hoagie rolls
Brown meat and onion together. Add seasonings (salt, accent, pepper). Add cheese and soup. Split 12 large rolls and remove some of the bread from the center. Fill rolls with meat mixture. Wrap rolls in foil and heat in oven at 325 to 350 degrees until warmed through (20-30minutes).
Note: If meat mixture is warm, I sometimes skip the foil/oven step and they are still just as good. I make these for my husband when he goes camping/hunting and they just warm them up and he says they are still good even a few days later.
Baked Chicken
1 cup crushed soda crackers
1 tsp paprika
1 tsp garlic salt
1 tsp accent
1/4 tsp salt
dash of pepper
butter
chicken, amount you need
Wash chicken and set on a paper towel to dry. Melt butter in a separate bowl; amount varies according to how much chicken pieces you cook--1/2-1 cube. Mix all the dry ingredients in another bowl. Dip chicken in melted butter, then in the cracker mixture. Place chicken in a foil lined pan. (Foil should extend several inches beyond the pan so that after the chicken is placed in the pan you can seal the foil over the top of the chicken) The foil keeps the chicken moist. Making sure the chicken is completely covered with foil, bake for 2 hours at 350 degrees. We love this!
1 tsp paprika
1 tsp garlic salt
1 tsp accent
1/4 tsp salt
dash of pepper
butter
chicken, amount you need
Wash chicken and set on a paper towel to dry. Melt butter in a separate bowl; amount varies according to how much chicken pieces you cook--1/2-1 cube. Mix all the dry ingredients in another bowl. Dip chicken in melted butter, then in the cracker mixture. Place chicken in a foil lined pan. (Foil should extend several inches beyond the pan so that after the chicken is placed in the pan you can seal the foil over the top of the chicken) The foil keeps the chicken moist. Making sure the chicken is completely covered with foil, bake for 2 hours at 350 degrees. We love this!
My favorite chex mix (soooo addicting and good)
Mix together:
8 cups rice chex
8 cups golden grahams
small pkg of sliced almonds
1 cup coconut
In saucepan mix:
1 cup sugar
1 cup Karo syrup
3/4cup butter
Boil 2 minutes--do not over boil or it will turn hard
Pour mixture in saucepan over cereal mix.
8 cups rice chex
8 cups golden grahams
small pkg of sliced almonds
1 cup coconut
In saucepan mix:
1 cup sugar
1 cup Karo syrup
3/4cup butter
Boil 2 minutes--do not over boil or it will turn hard
Pour mixture in saucepan over cereal mix.
Chinese Chicken Salad Recipe Two
2 bags pre-packaged coleslaw mix
1/2 cup green onions, chopped
3 packs chicken Ramen Noodles
2-3 cups cooked chicken (I boil mine)
1 cup roasted sunflower seeds
Add all above ingredients together
Dressing:
2 packs Ramen noodle seasoning
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
2 tsp accent
5 Tbs rice vinegar
1/2 Cup vegetable oil
Mix all together (mixing this dressing in a container with a lid is easiest because then you can shake/mix it well right before putting on salad.)
Note: Don't put dressing on until right before serving or the ramen noodles get soggy.
1/2 cup green onions, chopped
3 packs chicken Ramen Noodles
2-3 cups cooked chicken (I boil mine)
1 cup roasted sunflower seeds
Add all above ingredients together
Dressing:
2 packs Ramen noodle seasoning
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
2 tsp accent
5 Tbs rice vinegar
1/2 Cup vegetable oil
Mix all together (mixing this dressing in a container with a lid is easiest because then you can shake/mix it well right before putting on salad.)
Note: Don't put dressing on until right before serving or the ramen noodles get soggy.
Saturday, November 14, 2009
Cheesy Potatoe soup w/ Bacon
In large pot combine:
4 cubes or 2 Tbs. granules Chicken bouillon
3 Cups hot water
5 cups diced potatoes
1 cup diced celery
1 cup chopped carrots
½ cup chopped onion
Cook above ingredients until tender.
In second pan melt butter and whisk in flour. Add the half and half and mix until smooth. Add Velveeta and grated cheese and mix until smooth and then add to vegetables.
¾ cup butter
¾ cup flour
8 oz cubed Velveeta
4 cups half and half
½ cup grated cheddar cheese
8 slices of bacon
Directions:
You can add milk to it after it is all cooked to make it a little thinner and it helps make it not as rich tasting.
You can also add about 8 slices of bacon, cut up and cooked, as you mix everything together.
4 cubes or 2 Tbs. granules Chicken bouillon
3 Cups hot water
5 cups diced potatoes
1 cup diced celery
1 cup chopped carrots
½ cup chopped onion
Cook above ingredients until tender.
In second pan melt butter and whisk in flour. Add the half and half and mix until smooth. Add Velveeta and grated cheese and mix until smooth and then add to vegetables.
¾ cup butter
¾ cup flour
8 oz cubed Velveeta
4 cups half and half
½ cup grated cheddar cheese
8 slices of bacon
Directions:
You can add milk to it after it is all cooked to make it a little thinner and it helps make it not as rich tasting.
You can also add about 8 slices of bacon, cut up and cooked, as you mix everything together.
Herbed French Bread
1/2 cup butter or margarine, softened
2 tablespoons grated Parmesan cheese
3/4 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
3/4 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1 loaf (1 pound) French bread
1. Heat coals or gas grill for direct heat.
2. Stir together all ingredients except bread.
3. Cut bread into 1-inch slices. Spread herb mixture on cut sides of bread. Reassemble loaf. Wrap in piece of heavy-duty aluminum foil; seal securely.
4. Grill uncovered about 4 inches from medium heat 15 to 20 minutes or until hot.
Baking Directions: Heat oven to 350°F. Prepare bread and wrap in foil as directed. Bake about 20 minutes or until hot.
2 tablespoons grated Parmesan cheese
3/4 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
3/4 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1 loaf (1 pound) French bread
1. Heat coals or gas grill for direct heat.
2. Stir together all ingredients except bread.
3. Cut bread into 1-inch slices. Spread herb mixture on cut sides of bread. Reassemble loaf. Wrap in piece of heavy-duty aluminum foil; seal securely.
4. Grill uncovered about 4 inches from medium heat 15 to 20 minutes or until hot.
Baking Directions: Heat oven to 350°F. Prepare bread and wrap in foil as directed. Bake about 20 minutes or until hot.
Minestrone Tortellini
1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1. Cook and drain tortellini as directed on package.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1. Cook and drain tortellini as directed on package.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.
Tuesday, November 10, 2009
Skillet Lasagna
1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.
My Tips:
* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I only add 1 tsp. dried parsley.
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.
My Tips:
* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I only add 1 tsp. dried parsley.
Wednesday, October 28, 2009
Quick and Easy Cheesy Potatoes
24 oz hashbrowns, thawed
2 cans cream chicken soup
2 cups sour cream
3 cups grated cheese
1/2 cup melted butter
1 Tbs minced onion
1 cup crushed corn flakes
Directions: Mix all ingredients together (except crushed corn flakes). Place in a
9x13 pan. Crush the corn flakes and mix with 1 Tbs butter (I leave this part out sometimes and its just as good I think). Sprinkle on top and bake at 350 degrees until bubbly and warm throughout (approx 45min-1hr).
2 cans cream chicken soup
2 cups sour cream
3 cups grated cheese
1/2 cup melted butter
1 Tbs minced onion
1 cup crushed corn flakes
Directions: Mix all ingredients together (except crushed corn flakes). Place in a
9x13 pan. Crush the corn flakes and mix with 1 Tbs butter (I leave this part out sometimes and its just as good I think). Sprinkle on top and bake at 350 degrees until bubbly and warm throughout (approx 45min-1hr).
Chinese Chicken Salad Recipe One
2 large Cabbage-shredded (I buy 2 bags of coleslaw mix)
16 green onions
1 1/2 cups sunflower seeds
16 oz slivered almonds
1/2 cup sesame seeds
4 pkgs oriental noodles (ramen noodles)
6 cups chicken
Directions: Mix cabbage, green onions and chicken in a large bowl. Roast slivered almonds,sesame seeds and noodles (do this by broiling-but watch closely, they will burn quickly). Right before serving mix in almonds, sesame seeds and noodles. Top with dressing (recipe below) and mix well.
Dressing:
2 cups sugar
2 tsps salt
2 tsp pepper
2 cups vegetable oil
1 1/2 cups rice vinegar
16 green onions
1 1/2 cups sunflower seeds
16 oz slivered almonds
1/2 cup sesame seeds
4 pkgs oriental noodles (ramen noodles)
6 cups chicken
Directions: Mix cabbage, green onions and chicken in a large bowl. Roast slivered almonds,sesame seeds and noodles (do this by broiling-but watch closely, they will burn quickly). Right before serving mix in almonds, sesame seeds and noodles. Top with dressing (recipe below) and mix well.
Dressing:
2 cups sugar
2 tsps salt
2 tsp pepper
2 cups vegetable oil
1 1/2 cups rice vinegar
Taco Soup
1# hamburger
1/2 cup chopped onion
1 16 oz. diced tomatoes undrained
1 16 oz. can kidney beans undrained
1 17 oz. can corn undrained
1 8 oz. can tomatoe sauce
1/4 tsp garlic salt
1/4 tsp oregano
1 tsp chili powder (or more)
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
grated cheese, sour cream and tortilla chips to top
Directions: Brown meat & Onion; drain. Add all other ingredients (except cheese, sour cream, and chips) and bring to a boil. Reduce heat and simmer for 15 minutes or longer. Serve with grated cheese, sour cream and tortilla chips.
1/2 cup chopped onion
1 16 oz. diced tomatoes undrained
1 16 oz. can kidney beans undrained
1 17 oz. can corn undrained
1 8 oz. can tomatoe sauce
1/4 tsp garlic salt
1/4 tsp oregano
1 tsp chili powder (or more)
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
grated cheese, sour cream and tortilla chips to top
Directions: Brown meat & Onion; drain. Add all other ingredients (except cheese, sour cream, and chips) and bring to a boil. Reduce heat and simmer for 15 minutes or longer. Serve with grated cheese, sour cream and tortilla chips.
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