Thursday, November 24, 2016

Tandoori chicken on naan bread

Jell-O Pretzel Salad

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!

Green Bean Casserole

1 can Campbell's Cream of Mushroom Soup (or we use cream of celery)
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Step 3
Bake for 5 minutes or until the onions are golden brown.

Recipe Tips
For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

Texas Roadhouse Copycat Rolls


1 pkg. active dry yeast = 1 Tblsp Active Dry Yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Soften yeast in warm water with a teaspoon of sugar.

Add yeast, milk, sugar and enough flour (like 2-3 cups) to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough . Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.

Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.

Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter

Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)

Creamy Mashed Potatoes

INGREDIENTS
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

INSTRUCTIONS

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Wednesday, August 12, 2015

Pasta with Tomato and Almond Pesto

PASTA WITH TOMATO AND ALMOND PESTO


Servings: 4-6

1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
Table salt
Pinch red pepper flakes (optional)
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

VARIATION TO ABOVE RECIPE:

1 to 2 Tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
1 cup fresh mushrooms, chopped
1/2 to 3/4 pound grilled steak, chopped

Saute onion, green pepper, and fresh mushrooms in olive oil until tender crisp. Remove from heat, stir in steak. Toss with cooked pasta. Add pesto and 1/2 cup Parmesan cheese. Add pasta cooking water, if necessary.

Tuesday, February 7, 2012

Baked Asparagus

Whenever we get asparagus from Bountiful Baskets, this is the recipe we like to make for a side dish. This recipe is from the food network.

Thursday, February 2, 2012

new year... new meal plan

I've been a bit of a slacker in the meal planning department. It's one of those things that is incredible when I do it... "Wow... 3-6 p.m. is so much easier when I plan ahead." but hard to do. It's so constant to plan ahead and organize shopping trips... but I know it's worth it.

So - I designed a new meal plan. I changed the way the shopping list is... simplified it all a bit (I wasn't really planning side dishes, etc). Here's the new one:
If anyone else is interested you can download the pdf here.

I'm hoping to add new favorite family recipes here soon as I think we've tried a few new things in the past year.

Thursday, July 28, 2011

Chocolate Zucchini Bread

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees.

Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)

If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips.

Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things. When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

 Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Sunday, May 29, 2011

Our Favorite Caramel Popcorn

This is our favorite caramel popcorn recipe that my sister Carol shared with us years ago. We usually 1/4 the recipe since my husband doesn't love it too sugary.

Caramel Popcorn - The Best Ever
from: Golda

2 cubes margarine or butter
1 1/2 cups brown sugar
1/2 cup karo (light
pinch salt

Melt butter in saucepan. While melting add brown sugar, karo syrup, and salt. Bring to boil over medium heat while stirring with a wooden spoon. Boil 2 minutes. Pour over popped corn.


1/4 recipe
1/2 cube margarine
3/8 cup brown sugar
1/8 cup karo (light)
pinch salt

Thursday, November 11, 2010

Pumpkin Chocolate Chip BROWNIES

I want to try these yummy looking treats!!!
Pumpkin Chocolate Chip Brownies
Yield: 24 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated.

Stir in the chocolate chips. Pour into prepared pan and spread evenly.

Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Source: Small Home Big Start

Thursday, October 14, 2010

wanna try this bread

One-hour Sweet Bread
mmmcafe (shared by Alison Robinson)

Makes 2 (8x4 inch) loaves

3 c. whole wheat flour
1/3 c. gluten flour, sifted (or vital wheat gluten)
1 1/4 T. instant yeast (or quick-rising)
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 - 2 1/2 c. whole wheat flour


Mix together first three ingredients in mixer with a dough hook.  Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.  Add salt, oil, honey or sugar and lemon juice and beat for 1 minute.  Add last flour, 1 cup at a time, beating between each cup.  Beat for about 6-10 minutes until dough pulls away from sides of the bowl.  This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off.  Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans.  Let rise in warm oven for 10-15 minutes until dough reaches top of pan.  Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes.  Remove from pans and cool on racks.

Saturday, September 18, 2010

Sesame Chicken

We love this! The flavor was a little strong so perhaps I needed to use more chicken. I used 8 tenderloins. We served with broccoli and rice. There wasn't much sauce.

SESAME CHICKEN {Rachael Howell}

2-4 chicken breasts, cubed
1/4 c. sesame seeds
1/4 c. soy sauce
3 T. oil
2 T. brown sugar
1/4 tsp. pepper
3 cloves garlic, minced
4 green onions, chopped
1/2 tsp. ginger

Mix everything together in Ziploc bag and marinate 1-4 hours. Pour onto a cookie sheet (lined with foil for easier clean up) and broil for 10 minutes. Turn and broil 5 minutes more. Serve over rice with steamed broccoli.

Saturday, August 28, 2010

how i freeze fresh peaches

this is definitely not a 'how-to' from Heather... because who knows if I even did it right. But I was-a-wishin' I would have written down my instructions a few years ago when I prepared fresh peaches for freezing ... so here I am doing just that.

Here's the low-down...
i bought a box of peaches at the Thanksgiving Point Farmer's Market for $18.
i probably only used 2/3 of it... so let's say $12-$13 worth.
It took about 4-5 peaches to make 2 cups sliced.
2 cups per quart-size freezer bag x 13 bags = 26 cups
So we'll say about $1 per 2 cups.

First I washed the peaches...

Blanched them by putting them in boiling water for 30 sec - 1 min. Then immediately put them in ice water to stop them from cooking. Hannah helped peel the peaches. What a lifesaver that girl is!

Then I sliced and cubed those slippery peaches. (for future reference... we like the cubed much better.  It seems like I generally cut up the sliced ones.  But sliced would work better for cobbler probably)

I put 1 - 1.5 cups sugar & 2 Tblsp of Fruit Fresh for about 6 cups worth. (one of my white tupperware size bowls). It seemed to make it's own little sauce from the liquid in the peaches. I like it that way - little saucy but not too much.

Then I put 2 cups in each bag and laid them flat in the freezer. Wah-lah. I'm so excited to use these on crepes, scandinavian fruit soup, cobbler, etc ALL WINTER LONG!

Thursday, August 26, 2010

Smashed Potatoes

Recipe from Pioneer Woman. Yum! Jimmy and I both liked these potatoes.

Wednesday, August 4, 2010

Cafe Rio Sweet Pork Salad

This is a new favorite recipe from my friend Brooke Fritz.
I went a little mellow on the spices and didn't add all the stuff in the dressing.  It was all really, really tasty!

These 3 recipes, Brooke shared.

CAFE RIO PORK

6 Lb. Pork - 2 of the pork sirloin roast at costco per recipe
16 oz. salsa
20 oz. Coke
2 c. brown sugar

Place roast in crock pot cook approx. 6-8 hours until meat falls apart. Shred. In a blender mix salsa, coke and brown sugar. Pour over meat and reheat. YUM!



CAFE RIO DRESSING (I just used the buttermilk ranch dressing mix)

1 pkg. Buttermilk ranch dressing ( prepare as directed on pkg.)
2 tomatillos ( a green tomato with husk)
1/2 bunch cilantro
1 garlic clove
juice of one lime
1 jalapeno pepper ( use seeds too if you like it spicy)

Use a blender to blend all ingredients. Refrigerate.



CAFE RIO RICE
3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. Butter
3 c. rice

Blend cilantro, green chilies and onion together in food processor/blender. Bring water to a boil and add all ingredients; simmer cover for 30 mins.


These recipes below I found at favfamilyrecipes.com. They have different recipes for the meat, dressing, and rice, as well. Plus, they share ideas for the tin and tortilla for the salad.

Cafe Rio BLACK BEANS - favfamilyrecipes.com

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


Homemade tortilla chips favfamilyrecipes.com
These are perfect for Our Version of Cafe Rio Salads (click HERE)... or any salad for that matter. They are so easy and cheap to make. If you buy these at the store, they are like $4! What a rip-off! These taste a lot better than the store ones too. I promise it is worth making your own!

10-12 corn tortillas
oil for frying
Kosher salt

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

(photo by favfamilyrecipes.com)

Wednesday, March 4, 2009

What is this all about?

My friend Kristin showed me her 6-week meal plan that she had seen on Better Budgeting.

I decided I needed to fly with it and get my meals in order. I always go bonkers about 4 p.m. trying to decide what to make for dinner or getting it ready. Delaying the inevitable just doesn't work.

So here's my goal:

Step 1: 6-week meal plan with organized grocery list and orderly recipes on blog. See links on right for blank or completed meal plan sheets for download.

Step 2: Organize my morning so I'll make time for dinner prep before I get too tired.

Step 3: Empty dishwasher in the morn. I'm notorious for leaving it until 4 p.m. when I decide to start supper. I can't stand to cook in a messy kitchen so first I'll spend the time to do all the dishes and THEN start on dinner. No - bueno! So - dishes first and all-day so when it's dinnertime, I can focus on dinner.

I know my meal-plan and goals may need some tweeking. And I don't expect to be perfect... baby steps apply here!

Info on 6-week Meal Plan:

A few friends asked to see my meal plan. I hesitate sharing it only because I'm so not a gourmet. Now, my sisters and mom and cousins and aunts are gourmet... so I use their recipes and just try and pretend like I can cook.

Truth is that the cooking gene skipped me. But I'm not letting that stop me from trying. I'm still trying to master baking rolls and breads. I can do easy meals.

But I honestly don't have enough energy to conquer recipes that take all-day long or have a list of 20 ingredients. I don't enjoy my own cooking enough. I enjoy when other's make those recipes, but I'm too tired to enjoy when I'm standing for hours slaving in a hot kitchen.

Blah-Blah. Anyhoo... so, the point is that most of the recipes I chose for our meal-plan are simple. As I was going through the family cookbook (which I hope to reorganize and share digitally one of these days), I saw so many tasty recipes that I didn't include on my mealplan, so I'm adding an ALTERNATIVES section which will give me ideas when I just don't feel like something that week. That section, I'll keep adding to.

I entered the recipes for my own sake. They are listed by Week as well as labeled by category.

Regarding grocery list:  I decided not to include all the items I regularly have in my food storage like rice, noodles, frozen chicken tenderloins, ground beef (unless I need it fresh for the recipe), etc.  But the things I knew I would need to take stock on in my pantry, I included so I wouldn't be without an ingredient.

Regarding sidedishes:  I generally have canned/frozen veggies and fruits which we have each night for side dishes, so I didn't plan my sides/desserts/baked goods very well.  The main dish is what I need help on generally, and it's easy enough to snag the sides depending on what fresh fruit/veggies are in season.

Ummm yeah - and don't judge how healthy I am by my meals.  I realize there are many carbs.  But we try and compensate with lots of veggies, protein, and fruits. We're just lucky to eat around here these days!

Anyhoo... shout out any questions and I'll refer you to the proper chefs to answer them. :)

Also, if you want to share your meals or meal plan, feel free to email them to me at happyfam {at} gmail {dot} com.

Chimachungas

CHIMACHUNGAS (Amy DeMordaunt)

3-5 lb. chuck roast
4 TBSP. flour
3 TBSP. shortening
Large flour tortillas
10 oz. picante sauce

Toppings: Shredded lettuce, tomatoes, olives, grated cheese, salsa, sour cream are good.

I cook the roast in the crock pot on high for 6 7 hours or on low for 12-14 hours. Cool and shred. Melt shortening. Add other ingredients; cook for 1 minute. Stir in reserved juices from meat. Cook until thick. Add more flour, if needed.

Place 1/3 cup meat mixture in upper third or tortilla. Fold top over, sides in, and roll. Place, seam side sown, in roasting pan, well buttered. Butter the top of each chimachunga. Bake at 500' for 8¬10 minutes.

You can also use shredded or canned chicken instead of beef. We use this meat for tacos, too.

Chili

CHILI (Carol Reed)

This is my favorite Chili recipe which I love to put in the crockpot.

2-3 cups beans (Kidney or chili beans)
1 lb hamburger
1 onion, chopped
Garlic Salt
Salt/Pepper
1/4 tsp chili powder
1/2 tsp red pepper seeds
1/2 cup green pepper, chopped
8 oz. can tomato sauce
Can diced tomatoes
1/3 cup water (or so)

Brown hamburger & add chopped onion, green pepper, cook till veggies are soft. Add the rest of the ingredients and simmer all afternoon. Add grated cheese right before eating.

Must Serve with Mary Jones Corn Bread!!!

Cornbread

Mary Jones Cornbread

Beat:
2 eggs
1 cup milk
1 cube melted butter

Add:
2 cups Bisquick
2 heaping Tbsp cornmeal
1/2 tsp baking soda
1 cup sugar

Bake in 9x13 pan at 350 for 20-25 minutes.

Won Ton Salad

Won Ton Salad (Pat Mackay)

1 small package fried and broken up won tons
2 heads lettuce
4 chicken breasts, cut in pieces
1/2 cup green onion
1 small package slivered almonds

Oil Dressing:
1/2 cup vinegar
1/2 cup sugar
2 tsp salt
1 tsp pepper
1 cup oil

Bring vinegar, sugar, salt and pepper to boil. Cool and add oil.

Cheese Enchiladas

Cheese Enchiladas (Jan Moffitt)

1 pkg Enchilada seasoning mix
1 can Tomato soup
1 can water (use soup can)
9-12 corn tortillas
3 C. cheese (or more to your liking)
Ground Beef

Preheat oven to 350 degrees. In a medium saucepan combine Tomato soup, water, and seasoning mix. Bring to a boil, stirring occasionally. Remove from heat. Sauce should thicken slightly. If too thick, add more water. Ladle some sauce in an 8X11 pan. With tongs dig a tortilla in the sauce and layer tortillas, more sauce and cheese. Finish with a layer of cheese on top. Bake for 20-30 minutes or until bubbly. (Note: you can also add ground beef as a layer.) Serve with sour cream and lettuce. I like to serve it with Spanish rice, recipe below.

Munchies

Munchies (Rasmina Beck)

1 pound ground beef
1 can cream of celery
Grated onion
¼ pound grated cheese
Salt and pepper
12 potato, or other kind, rolls

Brown meat and add spices and soup. Simmer 10-15 minutes. Add grated cheese, turn off heat, and cover. Cut off tops of rolls and remove centers. Fill with meat mixture and replace top of rolls. Serve immediately.

Chicken Pot Pie

I love Chicken Pot Pie. Pat's recipe is delicious but takes more time to do the pastry. I love it though. Amy's is quick and easy and heart-warming.


Easy Chicken Pie (Amy DeMordaunt)

1 package (10 oz) frozen mixed vegetables or make your own by chopping and cooking until partly done: potatoes, carrots, celery, peas…
3 cups cooked and cubed chicken
1 can cream of celery or chicken soup
1 cup chicken broth
¼ tsp pepper
1 cup bisquick
¾ cup milk
¼ cup butter or margarine, melted

Preheat oven to 425. Spread chicken and vegetables in a greased, shallow 2 quart baking dish. Stir together soup, broth, and pepper. Pour over chicken mixture. Combine baking mix, milk, and butter in separate bowl; stir until smooth. Pour over ingredients in baking dish. Bake for 45-50 minutes or until golden brown.



Delicious Chicken Pot Pie (Pat Mackay)
½ cup margarine
1/3 cup flour
½ cup onion
½ tsp salt
¼ tsp pepper
1 ¾ cup chicken broth
2/3 cup milk
2 cups chicken
1 package frozen peas and carrots (can add potatoes). Cook before.

Melt margarine and blend in flour, onions, salt and pepper. Cook until smooth. Remove from heat. Stir in broth and milk. Boil and stir for 1 minute. Stir in chicken and vegetables. Prepare pastry.

Pastry:
2/3 cup + 2 Tbsp shortening
1 tsp salt
2 cups flour
4-5 Tbsp water
2 tsp poppy seeds

Roll 2/3 of pastry into 13” square. Ease into square pan. Roll remaining dough. Place over filling. Flute edges and cut slits in top. Cook, uncovered, at 425 until crust is brown, 30-35 minutes.

Chicken Roll-ups

Chicken Roll-Ups (Pat Mackay)

1 package Pillsbury crescent rolls
1/2 cup butter/margarine, divided
4 ounces cream cheese
1 medium green onion
dash pepper
1 cup cubed chicken
1 cup bread crumbs
sage

Soften cream cheese and 1/4 cup margarine in microwave and blend together. Add pepper, onion, and chicken. Lay rolls out. Spread with ¼ cup mixture on center of roll. Roll by starting at large end; fold sides in and over. Melt ¼ cup margarine. Make crumb mixture by combining bread crumbs and sage. Roll chicken rolls in margarine, then dip in crumb mixture. Bake 350 for 20 minutes. Serve with chicken gravy. Makes 8 rolls. (You can make these ahead and refrigerate until ready to serve.)

(side note by Heather: I don't use Cream Cheese. I just use a little Sour Cream and put some mozzarella in)

Chicken Cordon Bleu

Mock Chicken Cordon Bleu (Shari Price)

Layer:
Skinned and boned chicken breast fillets (I use Tenderloins)
Sliced ham (Canadian bacon works too)
Slices of cheese (jack and/or cheddar)
Chicken breasts
Cream of chicken soup

(If I don’t have enough breasts, I start with the ham layer.) Sprinkle salt, pepper, paprika, grated onion and grated cheese on top. Cover with foil. Bake at 350 for 1 hour. Take off foil and bake 15 minutes longer.

Baked Crispy Chicken

Baked Crispy Chicken (Shari Price)

Marinade:
2 cups buttermilk
1/4 cup lemon juice
4 tsp Worcestershire sauce
1 tsp garlic powder
2 tsp paprika
1-4 tsp salt
1/2 tsp pepper

Blend marinade ingredients. Place chicken breasts in pan. Pour marinade over all, or put all in large Ziploc bag. Refrigerate overnight. Drain thoroughly. Roll chicken pieces in dry bread crumbs. Place in baking pan. Pour 1/4 cup melted butter over pieces. Bake for 1 hour+, uncovered for a crispier chicken. For less crisp coated, cover with foil and bake 45 minutes. Remove foil, add 1/4 cup water and bake another 15-20 minutes.

Taco Soup & Bread Bowls

Taco Soup (Mary Brunson)
1 pound ground beef
1 can corn
1 can Hunts taco tomato sauce
spices
1-2 cans kidney beans, undrained
1/2 taco seasoning packet
1-2 small cans tomato sauce

Brown meat and then mix all remaining ingredients in crock pot. Cook all day on low. Serve with grated cheese, sour cream and tortilla chips.



Bread Bowls
1 loaf Rhodes bread dough, thawed but still cold
1 egg, beaten

Cut loaf into fourths. Form each fourth into a ball. Place on baking sheet that has been sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap, and let rise until double. Remove wrap and bake at 350 for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite soup. (Use hollowed out bread to dip into soup.)

Hungarian Goulash

Hungarian Goulash (Shari Price)

Brown stew mean in a small amount of oil. Season with salt and pepper and instant beef bouillon crystals and onion. Blend in 2-4 Tbsp flour to coat meat. Add two bay leaves. For the sauce you can add 1 large can tomato sauce, canned tomatoes if desired, tomato paste, etc. Cover and simmer until meat is tender, about 3 hours. Remove bay leaves and serve over hot rice or noodles.

French Dip Sandwiches

Super-super thin slices of italian roast beef from the deli

Broiled Kaiser Deli Buns with butter on one-half, Muenster Cheese on the other.

Packet of French Dip

Corn Chowder

Corn Chowder (Camille Keller)

2 cups water
2 cups chopped potatoes
1/2 cups sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 tsp salt
1 can corn (niblets babycorn)

White Sauce:
1/4 cup margarine
1/4 cup flour
2 cups milk
1/2 cup grated parmesan cheese
pepper

Simmer vegetables for 10 minutes. Meanwhile, make white sauce: Melt margarine. Stir in flour with wire whisk. Add 2 cups milk. Stir over medium heat until thick. Add pepper and grated parmesan cheese. Combine undrained veggies with white sauce. Do NOT boil. Keep warm until ready to serve.

Roast and Gravy

This is how I make Roast - though it's not really a recipe.

We use the Roast Seasoning Packet that comes with a roasting bag.

I add 1/2 cup or so of water with the seasonings with some Worcestershire sauce. I also sprinkle a little Onion Soup packet in.

I put the sealed bag (with a few little cuts up at the top) in a crockpot for 6-8 hours.

Using the bag makes it easier for clean-up and to use the drippings for gravy.


Basic Brown Gravy (taken from a Rachel Ray Shepherd's Pie Recipe)

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth (or add drippings from Roast)
2 teaspoons Worcestershire, eyeball it

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

(I've had serious problems making decent gravy. Here's my attempt at what I think has worked. I may tweek this next time I make it. Jimmy encourages me to write down what works and I always forget right when I'm making it. Anyhoo...)

Macaroni and Cheese

Macaroni and Cheese

Elbow macaroni or pasta of choice
3 Tbsp butter
3 Tbsp flour
1/2 tsp prepared mustard
1 tsp salt
1 3/4 cup milk
1 1/2 cups grated cheddar cheese
parsley

Cook and drain pasta according to package directions. Meanwhile, melt butter and blend in flour. Stir in milk. Cook, stirring constantly, until sauce boils and thickens.

Stir in salt, mustard, cheese and parsley. Heat slowly until cheese melts. Mix with pasta. Turn into buttered casserole dish. Good with crushed ritz mixed with butter on top or extra grated cheese.

Bake at 350 for 15-20 minutes, until thoroughly heated.

Beef Ole Taco Salad

BEEF OLE (Shari Price)

Saute:
1 onion chopped fine
1 green pepper chopped fine
3 stalks celery chopped fine

Add and brown:
1 lb. lean ground beef

Simmer 30 min. with:
1 15 oz. can tomato sauce
1 t. Mexican seasoning

Serve over a handful of corn chips (& rice). Top with grated cheese, finely shredded lettuce, sour cream, sliced olives, chopped tomatoes, etc.

Golden Chicken Nuggets

Golden Chicken Nuggets (Carol Reed)

1 envelope Lipton Golden Onion recipe soup mix
3/4 cup plain dry bread crumbs
1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
1/2 cup butter, melted

Preheat oven to 400. Combine soup mix with bread crumbs. Dip chicken in bread crumb mixture, coating well. In lightly greased shallow baking pan, arrange chicken, then drizzle with butter. Bake 10 minutes (turning once) or until chicken is done. Serve with sauce. Makes 2 dozen nuggets.

Minestrone Soup

MINESTRONE (Stephanie Bacon)

2 T. olive oil
1 large onion, coarsely chop
3 ribs celery, coarsely chop
2 cloves garlic
5 c. chicken broth
2 t. dried basil
2-16 oz. cans tomatoes
2 carrots, peel and chop
1/2 c. orzo pasta
2 med. zucchini, chop
1 can cannelliini beans
1/4 t. pepper
Parmesan or Romano cheese

Heat olive oil in large saucepan over med. heat. Add onion and celery; saute for 2 minutes or until softened. Add garlic; saute for 2 minutes. Add chicken broth, basil, tomatoes (broken up), carrot, orzo, and zucchini. Simmer for 15 minutes. Add cannellini beans (drained and rinsed) and pepper. Simmer for 5 minutes. Serve with cheese on the side.

Hawaiian Haystacks

Chinese Sundaes (Family Favorite)

Serve buffet in this order:
Chinese noodles
Cooked rice
Chicken (cooked and cut in bite-sized pieces)
Gravy (cream of chicken soup thinned with milk and heated through)
Grated cheese
Diced celery
Chopped green onion
Diced tomatoes
Crushed pineapple
Crushed pineapple
Coconut
Craisins
Slivered almonds
Maraschino cherries

You can also use bacon bits, chopped olives, parmesan cheese, sunflower seeds, taco sauce, ranch dressing, cottage cheese, etc.

Lasagna & the sauce

Spaghetti Sauce or Lasagna Sauce (Shari Price)

Brown:

1 pound ground beef
Grated onion
1/4 cup finely diced celery (can also add green pepper)
Salt and pepper
Other spices as desired, garlic powder, oregano, fresh garlic, etc.

Add:
30 ounces tomato sauce
15 ounce can tomato diced tomatoes
8 ounces can tomato paste (can be optional)
bay leaf

Simmer all afternoon.


Lasagna (Shari Price)

Make the sauce as above and simmer all afternoon. Cook the lasagna noodles as direction on package.

Mix:
1 pound grated mozzarella cheese
2 cups cottage cheese
1 cup sour cream
chopped green onion or parsley flakes, if desired

Layer the sauce, noodles, cheese mixture over and over, ending with sauce. Sprinkle parmesan cheese over the top. Bake at 350 for 45 minutes.

Fried Chicken

Fried Chicken

6 Chicken Tenderloins
1 Egg
1 Tbsp Milk
Italian Style Bread Crumbs
Olive Oil

Put plenty of Olive Oil in Frying Pan and warm over Medium Heat.

Dip thawed chicken in mixture of beaten egg and milk. Then cover with Bread Crumbs.

Place dipped chicken in oil and cook both sides about 10 minutes or until thoroughly cooked through. Serve with Mashed Tators and Gravy


Chicken Gravy

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Desired spices - pepper, paprika, Spike

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

Pasta Delight

PASTA DELIGHT (Stephanie Bacon)

12 ounces penne pasta
1 onion
2-3 tomatoes
1 T. olive oil
1-3 zucchinis, sliced
2 cloves garlic, minced
1 t. dried basil
1/2 cup Parmesan cheese

Cook Pasta according to package directions. Chop shallot or onion. Cut tomatoes. Heat oil in large skillet over medium-high heat. Cook and stir zucchini in hot oil until slightly softened. Reduce heat to medium. Add onion and garlic. Cook 1 minute. Add tomato; cook 45 seconds. Add basil and cheese. Pour vegetable mixture over penne pasta. Enjoy!

Chicken Fajitas

Chicken Fajitas (Jimmy Smith)

1. Thaw chicken tenderloins. (Roughly one to two per fajita depending on how big the tenderloins are and how much chicken you want on your fajita).

2. Cut thawed chicken into small strips or bite-sized pieces. Cook in a frying pan on medium heat with little bit of oil. Salt as desired.

3. Once chicken is mostly cooked, add Lawry’s fajita seasoning (how much will depend on how much chicken you have).

4. Add green pepper (sliced or diced).

5. Cook for two or three minutes, until green peppers are tender.

6. Serve on flour tortilla with desired toppings such as: cheese, tomato, sour cream, etc.

Tony Roma's Baked Potato Soup

Tony Roma’s Baked Potato Soup

2 medium potatoes
3 Tbsp butter
1 cup diced white onion
2 Tbsp flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half and half


Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped

Preheat oven to 400 and bake the potatoes one hour or till done. Remove from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan and sauté onion till light brown. Add the flour to the onions. Stir to make a roux.

Add stock, water, cornstarch, mashed potatoes and spices to pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in 1/2 lengthwise. Scoop out contents with large spoon. Chop baked potato with large knife to make chunks about ½ inch in size.

Add chopped potato and half and half to the saucepan, bring soup back to a boil, then reduce heat and simmer soup for another 15 minutes or till thick. Serve in bowl and top with cheese bacon and onion. Great in bread bowls.

(ok, ok... i probably ruin this soup because I don't do everything properly.   I boil the potatoes (it's faster). I also like to add carrots and celery occasionally just to add variety.  Oh, and since I rarely have half-n-half and I'm not a huge fan of cream, I use milk.  I know, I'm sorry if I ruined the best parts of this soup!  But we still love it!)

Pizza Benders / Easy Calzones

Easy Calzones (Jessica Mohlman)

8-9 Texas Rhodes rolls, thawed
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 clove garlic, minced, or 1/4 tsp garlic powder
Salt and pepper to taste
1/4 cup extra virgin olive oil

Other fillings:

Pepperoni, cooked sausage, cooked ham, olives, peppers, mushrooms, anything you want


Egg wash:

1 egg beaten
1 Tblsp water

Set rolls out to thaw. Pre-heat oven to 350.

Mix together all ingredients (except egg and water for egg wash).

Flatten rolls and fill with mixture. Place onto a greased cookie sheet. (Make sure the cookie sheet has a raised edge.) Fold over and press fork around edges to close.

Mix egg and water in a separate bowl. Brush onto closed calzones. Bake for 20-25 minutes, until whole calzone is golden brown. (Pour excess oil out of pan immediately, or put on cooling rack, so the calzones don’t get soggy!)

Dip in Pizza or Marinara Sauce.

(You can fit a lot more filling that you're realize in the calzones... At recipe group they probably put 1/2 - 3/4 cup filling in).



Pizza Benders (Mary Brunson)

Rhodes Texas Rolls, thawed
Pizza sauce
Favorite pizza toppings (ham, pepperoni, olives, peppers, etc.)
Grated mozzarella cheese

Thaw rolls until warm and bubbly. (30 minutes in oven and then 30 out of oven.) Roll one roll into a 7” circle. Fill with two tablespoons of your favorite pizza toppings and one tablespoon of grated mozzarella cheese.

Fold over like a turnover and seal edges with fork. Bake on a cookie sheet that has been sprayed with non-stick cooking spray for 20 minutes at 350. Dip pizza benders in heated pizza sauce.

BBQ Pork Sandwiches

Put Pork Roast (or Pork Chops) in Crock Pot with a little bit of water.

Cook for 6-8 hours. Shred pork and add BBQ sauce of choice. Serve on buns.

Crash Hot Potatoes



Crash Hot Potatoes (Pioneer Woman)

New Potatoes
Olive Oil
Salt
Black Pepper
Rosemary

Bring a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.

Generously drizzle olive oil on a sheet pan. When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out.

Grab your potato masher and gently press down on the potato until it slightly mashes Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Brush the tops rather generously with olive oil. Sprinkle with salt, pepper, and seasoning.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes or until they’re golden and crispy and sizzling.

Hamburger Macaroni Casserole

Tomato Macaroni Casserole (Shari Price)

Brown and season ground beef. Mix 1-2 cans tomato sauce with cooked macaroni and beef. Turn into buttered casserole dish and put cheddar cheese slices over top. Bake in 350 oven for 20-30 minutes.

Broccoli Soup

Broccoli Cream Soup (Mary Brunson)

9 cups fresh broccoli florets
1/4 tsp garlic salt
4 cups chicken broth
pinch of basil, thyme, sage
1 medium onion, chopped
dash hot pepper sauce
8 Tbsp butter or margarine, divided
7 Tbsp flour
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt
2 cups milk
1 cup buttermilk
1/2 cup whipping cream


In large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, sauté onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered, for 5 minutes.

In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.

Shepherd's Pie

30 Minute Shepherd's Pie Recipe
courtesy Rachael Ray

2 pounds potatoes peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
Other veggies such as beans, corn
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Chicken Salad Sandwiches

Favorite Chicken Salad (Carol Reed)

4 c cooked chicken, cut up
1 c sliced celery
1/3 c chopped onion
1 t salt
1/4 t pepper
1/4 c diced almonds
1 can water chestnuts, chopped
1/3 c mayonnaise
1 c seedless green grapes, halved

Toss all ingredients. Cover and chill. Serve in pita bread or on croissant rolls. Can be served over lettuce leafs.

(Carol's suggestions: I always add the mayo last and add less than it calls for. I stir it all up and then see if it needs more. It is so easy to overdo it on the mayo. Sometimes I leave out the grapes because people think they are weird. And it is really good if you substitute cashew halves for the almonds. That is my favorite recipe yet! (Oh, and we love it on croissants the most!)

Meat Loaf

Meat Loaf (Shari Price)

1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery

Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.

Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.

Sloppy Joes

Sloppy Joe Burgers (Shari Price)

1 pound ground beef
1 can undiluted chicken gumbo soup
Grated onion
1 Tbsp mustard
Salt and pepper
1/4 cup ketchup, barbeque sauce, etc.

Brown meat and add spices, soup, sauces. Simmer over low heat about 10 minutes. Serve on buns.

Hamburger Buns

Hamburger Buns (Shari Price)

2-3 Tbsp dry yeast
1 cup warm water
2 cups scalded milk
1/3 cup sugar
2/3 cup shortening
2 tsp salt
2 eggs, beaten
7 cups flour

Scald milk; add sugar and salt and shortening. Cool. Dissolve yeast in warm water. Take 1/2 the flour and add to the milk mixture. Then add the eggs and yeast mixtures and make batter in bowl; let rise. Then mix in remaining flour to make a soft dough. Let rise 45 minutes – 1 hour. Mix down and let rise again. Make into rolls or buns. For buns roll out 1/4 inch or so thick and cut with a large or small mayonnaise jar lid dipped in flour. Let rise and bake at 375 about 15 minutes or till golden.

(Mary's note: I don't let it rise again the 2nd time because sometimes they get too fluffy)

Hot Chicken Salad Casserole

HOT CHICKEN SALAD (Shari Price)

2 1/2 c. diced chicken
3-4 c. cooked rice or noodles
1 3/4 c. diced celery
2 cans cream of chicken soup
1 t. salt
1 1/2 T. chopped green onions
1/4 t. pepper
1 1/4 c. sour cream, including part ranch salad dressing
1/4 c. diced gr. pepper (opt.)
Grated cheese
Canned milk as needed for sauce

Mix all ingredients and spoon into buttered baking dish. (You can sprinkle crushed potato chips or crushed corn flakes or extra cheese on top.) Bake at 350 for 30 min.

Beef Stew

PARK CITY OVEN STEW (Shari Price)

2 1/2 lbs. beef cubes or stew meat
8 medium potatoes, cut in bite-sized pieces
8 large carrots, cut in bite-sized pieces
4 celery stalks, chopped
2 bay leaves
1 pkg. dry onion soup mix
1 can cream of chicken soup
1 can cream of celery soup
1 8 oz. can tomato sauce (or V-8)

In crock pot make a layer of half of beef, then half of vegetables. Top with remaining beef and vegetables. Sprinkle onion soup mix over top. Add bay leaves. Then top with mixed soups and sauces. Cover and cook for 6 - 8 hours.

Serves 8 - 10 people.

Egg Rolls

Egg Rolls (Becki Richardson)

1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated

Sauce:
2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce

Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.

(Note from Mary: The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.)

(ok - also adding this one in case i get adventurous to make these with the fried rice)

Sweet and Sour Chicken

SWEET AND SOUR CHICKEN (Amy DeMordaunt)
1 1/2 c. sugar
4 chicken breasts
2 Tbsp. soy sauce
Garlic
1/2 c. vinegar
1 c. cornstarch
2 tsp. Accent
2 to 3 eggs
2 c. chicken broth
7 Tbsp. catsup

Cut chicken in bite size pieces. Sprinkle with garlic and Accent. Set for 1 hour. Dip in cornstarch, then egg. Fry until just crisp, not brown, 30 seconds to 1 minute. Heat remaining ingredients until dis¬solved. Pour over chicken in 9 X 13 inch pan. Cook for 1 hour, uncovered, stirring occasionally. This is great served with fried rice.

(I'm posting this in case I ever find enough energy to make it with the fried rice)

Benihana Fried Rice

Benihana Fried Rice

4 cups cooked rice
2 eggs, beaten
1 cup frozen peas, thawed
2 Tbsp finely grated carrot
1/2 cup diced onion
1 1/2 Tbsp butter
2 Tbsp soy sauce
salt and pepper
1 cup chopped ham or cooked chopped chicken (or both)

Cook rice according to package directions. Cool.

Scramble eggs in a small pan. Separate into small pea-size bites while cooking.

When rice has cooled to near room temperature, add peas, carrot, scrambled egg, diced onion and ham/chicken to the bowl. Toss ingredients.

Melt butter in large frying pan over medium-high heat. When butter has melted, dump bowl of rice and other ingredients into pan and add soy sauce plus a dash of salt and pepper.

Cook for 6-8 minutes, stirring often. Great served with sweet and sour chicken or won ton skins.

Chicken Parmesan

Tomato Chicken Parmesan (altered from All Recipes.com)

1 egg, beaten
1 cup grated Parmesan cheese
1 cup Italian bread crumbs
6 chicken Tenderloins
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated 375 degree oven for 20 minutes or until cheese is completely melted.

(I usually don't bake it. I just put the chicken on top or next to the sauce and noodles)

Or here's Mary's recipe:

SKILLET CHICKEN PARMIGIANA (Mary Brunson)

2 4 chicken breasts
1/3 c. Italian style bread crumbs
1/3 c. grated parmesan cheese
1 egg, beaten
2 T. olive oil
1 jar of spaghetti sauce
1/2 c. shredded mozzarella cheese

Flatten chicken to 1/4" between pieces of wax paper.

Mix breadcrumbs and parmesan.

Dip chicken into egg; coat with breadcrumb mixture.

Heat the oil in a skillet.

Cook chicken in oil 10 15 min. turning once, until juice is no longer pink when centers of thickest pieces are cut.

Add spaghetti sauce.

Reduce heat to low. Simmer for up to an hour or just till sauce is hot (the longer you simmer, the more tender the chicken will be).

Sprinkle mozzarella cheese over chicken.

Serve with hot cooked pasta.

Crock Pot Pork

4-6 Pork chops (depending on if you buy thin sliced or normal size)
2 cans Cream of Celery
Sour Cream
Seasoning (We use Montreal Steak)

Brown Pork chops in a little bit of oil with Seasoning.

Put Pork Chops in Crock Pot with Cream Soups on top.

Cook for 6-8 hours. Add Sour Cream in the last 15 minutes. Pork will be very tender and tasty. Serve over Rice or Noodles or potatoes.

Stuffed Pasta Shells

STUFFED PASTA SHELLS (Stephanie Bacon)

4 c. (16 oz) shredded mozzarella cheese
15 oz. ricotta cheese
1 pkg. frozen chopped spinach
1 pkg. jumbo pasta shells
1 jar (28 oz.) spaghetti sauce

Cook pasta shells. Thaw and drain spinach. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9” dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees for 30 minutes or until heated through. Yield 12-14 servings.

Chicken Noodle Soup

Sensational Chicken Noodle Soup (Mary Brunson)

3 1/2 cups chicken broth
Generous dash of pepper
1 stalk celery, sliced
1 medium carrot, sliced
grated onion
other spices (basil, thyme, salt, pepper, Spike, paprika)
1/2 cup uncooked egg noodles
1 cup cubed cooked chicken

Mix broth, pepper, carrot, celery, onion, and spices in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. Serves 4.

(If i want the soup a little thicker, I add cream of chicken or celery)



Chicken Noodle Soup (Carol Reed)

sweet onion
celery
carrots
chicken bouillon cubes
egg noodles
chopped chicken
margarine (optional)
flour (optional)
canned milk (optional)

Add one sweet onion (skinned and left whole), two stalks celery (each stalk cut in a few pieces), 1-2 cups carrots (chopped), and 7-8 bouillon cubes to water (10-12 cups-ish) in large stock pot. Bring to a boil.

Turn to low and simmer 30 minutes to 1 hour. Remove onion and celery. (I only boil the celery and the onion in the broth for the flavor and then remove them. If you wanted to add less onion and celery, chopped fine, and leave it in, that is another option.)

Add noodles (my favorite brand is Country Pasta Homemade Style Egg Pasta . . . see photo) to broth and boil on medium heat for 30 minutes.

Turn to low and add chopped chicken (I like to buy a whole rotisserie chicken and remove the meat and chop it up). Add salt and pepper to taste.

This makes a clear broth soup. If you prefer a slightly creamier chicken noodle soup, add roux (see below). Keep soup on low heat until ready to serve.

Roux:
Melt 1 cube margarine. Whisk in 1/2 cup flour. Stir until smooth. Add 1 cup canned milk. Whisk again until smooth. Stir constantly on medium heat until mixture thickens. Add to soup after adding the chicken (while soup is on low). This adds a great flavor to the soup

Hamburgers

Ranch Burgers (Mary Brunson)

1 pound ground beef
¼ to ½ packet ranch dressing mix (powder)
¼ cup shredded cheddar cheese
pepper

Mix all ingredients till blended well. Then grill or broil till done. Add slices of cheese (Muenster is good) the last minute or two till melted.

(I don't put the cheese in, but I do add a little Worcestershire sauce or A-1)

Best Ever Chicken

Best Ever Chicken (Pat Mackay)

4 chicken breasts
1 can condensed cream of chicken soup
1 cup sour cream
salt – garlic salt – paprika
Italian seasoning Packet
Chopped parsley

Take chicken and sprinkle with salt and garlic salt. Paprika thoroughly. Place chicken in greased dish. Dilute soup with sour cream and pour over chicken and sprinkle parsley and part of Italian Seasoning Packet on top. Bake uncovered at 350 degrees for 1 1/2 hours. Serve with yummy rice.

Yum-ee Rice

Yum-ee Rice (Pat Mackay)
1 cup uncooked rice
1 can french onion soup
1 can beef broth
2 Tbsp oil or butter

Mix oil and rice and cover with soups. Bake in covered casserole for 1 hour at 350.

(Because we use short-grain Calrose rice, we use 1 1/2 cups rice.)

Chilipe

CHILIPE (Stephanie Bacon)

3 to 4 lb, Roast
1 can dark red kidney OR Black beans
1 4oz. can green chilies
2 t. chili powder
1 tsp, cumin
1 Tblsp. salt
2 garlic cloves
(end chilipe ingredients)

flour tortillas or corn chips
lettuce
tomatoes
salsa
sour cream
olives
green onions
cheese

Put all the first ingredients into a crockpot and fill with water until just below the top of the roast, Cook on low for about 10 hours or until meat is very tender. Stir ingredients in the crockpot shredding meat. Serve the meat taco salad style or in a tortilla like a fajita. Serves 8-10.

Crock Pot Italian Chicken

Crop Pot Italian Chicken (Original Recipe From Beth's Mess - altered to my liking)

Ingredients:

4 frozen chicken tenderloins or breasts
1 package dry Italian dressing mix
1 c. chicken broth
1 can Cream of Chicken

Directions:

1. Place chicken in cooker.
2. Sprinkle dressing mix on top.
3. Pour broth/soup over chicken; cover.
4. Cook on low 8-10 hours.

Dinner Crepes

Seasoned Taco Meat
Cheese
Sour Cream
Chopped Tomatoes
Mustard (that's definitely optional for me)

But I'm sure there are a slew of variations that would be extra tasty. But please don't forget to have a yummy dessert crepe to follow up... like cinnamon sugar, or raspberry pie filling, vanilla pudding, and chocolate sauce drizzled on top.

Here is the Smith Family Basic Crepe Recipe (we usually half it for our small family)

4 eggs
4 cups milk
1 tsp vanilla
1/2 cup sugar
1 tblsp baking powder
1 tsp salt
3 1/2 cups flour
1 stick butter (melted)

Put all the ingredients except the butter into a bowl and mix well with an electric beater. When it is mixed together well, mix in the melted butter while stirring. Use a big spoon to scoop the batter into the middle of an electric frying pan. Pick the pan up and spread the batter around (making it look like a big, thin pancake). After a 30 seconds or so flip the crepe over and cook for a little less time on the back. (or use the crepe maker and it will be waaaaay easier). Take the crepe off and put the desired toppings in a line down the middle and roll it. Wa-la!