Main Dishes

Chicken Recipes

Chicken Marinade

¼ cup soy sauce

1 tsp vinegar

1/8 tsp garlic salt

1/8 tsp ginger

2 Tbsp honey

Marinate 4-6 chicken breasts overnight.

Cream Cheese Chicken

8 oz cream cheese

1 can cream of mushroom soup

1 can water

1 pkg Italian dressing mix

3 lbs chicken

Cut chicken breasts into bite size pieces. Sprinkle with Italian dressing mix. Brown in a small amount of oil. Mix soup, cream cheese, and water together. Pour over chicken and cook, covered, at 360 degrees for 1 hour.

Veggie delight with chicken

1 can cream of celery soup

1 can cream of chicken soup

1 ½ cup milk

1 bag California Style Veggies (cauliflower, broccoli, and carrots)

1 chicken breast cut into pieces (raw)

1 packet Italian seasoning

1 cup non-instant rice

Mix all together in 9x13 pan. Cover with tinfoil and cook @ 320 degrees for 1 ½ hours. Add cheese on top and put back in oven until cheese has melted.

Collette Sweet and sour chicken

Sauce: Ingredients:

1 ½ cups sugar Chicken

½ cup chicken bouillon/broth Garlic Salt

2 Tbsp soy sauce Beaten egg

½ cup ketchup Oil

½ tsp salt

Put garlic salt on chicken breasts and cover with flour. Dip flour covered chicken into beaten eggs then brown in oil. Place in deep pan and cover with sauce. Cook @ 350 degrees for 45-60 minutes. Serve over rice.

Alice spring chicken

1 cup Dijon mustard

1 ½ tsp vegetable oil

8 skinless boneless chicken breasts

¼ cup butter

16 slices cooked bacon

2 cups shredded Jack cheese

1 1/3 Tbsp finely chopped parsley 1 cup honey

1 tsp lemon juice Sliced mushrooms

Salt, Pepper, Paprika 2 cups shredded cheddar cheese

Mix mustard, honey, oil, and lemon juice. Pour 2/3 of mixture over the chicken and marinade in fridge for 2 hours.

Preheat oven to 375 degrees. Sear chicken in heated baking pan for 3-4 minutes or until golden brown. Brush seared chicken with remaining marinade. Season chicken with salt, pepper, and paprika. Stack bacon on chicken breasts. Place sautéed mushrooms on top. Sprinkle with jack & cheddar cheese.

Cook for 10-30 minutes. Sprinkle with parsley for finishing touch.

Speedy chicken stir fry

8 oz angel hair pasta, uncooked.

2 cups broccoli

1 lb chicken breasts, cut into thin strips

½ cup Kraft Asian Toasted Sesame Dressing

2 Tbsp soy sauce

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp crushed red pepper

1/3 cup dry roasted peanuts

Cook pasta as directed. Add broccoli to the salted boiling water for the last three minutes of pasta’s cooking time. Cook chicken separately in a skillet. Cook through, stirring occasionally. Stir in dressing, soy sauce ginger, garlic, and crushed red pepper. Add noodles and broccoli to chicken and dressing mixture. Sprinkle with peanuts and serve.

Chicken Enchiladas

2-3 skinless boneless chicken breast (boiled and shredded)

1 package corn/flour tortillas

1 can cream of chicken soup

¾ container of sour cream

Shredded cheese

Combine cream of chicken soup and sour cream in pan and warm. Dip tortillas in. Fill with chicken and cheese, roll up, and top with extra sauce and cheese. Bake at 350 degrees for 30 minutes.

Burrito Filling

4 chicken breasts
1/2 cup chicken broth
3/4 cup salsa
1/4 tsp chili powder
1 can texas chili with beans

Put all ingredients in crock pot and cook 4-5 hours on high or 8 hours on low. Serve in flour tortillas or tacos.

Garlic Cheddar Chicken

½ cup butter

4 cloves garlic, minced

¾ cup dry bread crumbs

½ cup freshly grated Parmesan cheese

1 ½ cups shredded cheddar cheese

¼ tsp dried parsley

¼ tsp dried oregano

¼ tsp ground black pepper

1/8 tsp salt

8 skinless, boneless chicken breast halves-pounded thin

Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat. Cook garlic in butter until tender-about 5 minutes. In a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken brest in the garlic butter to coat, then press into the bread crumb mixture. Arrange coated chicken breasts in 9x13 pan. Drizzle with remaining butter and top with remaining bread crumb mixture. Bake 30 minutes or until chicken is no longer pink and juices run clear.

Cheesy Chicken

Boneless, skinless chicken breast

2 cans cream of chicken soup

½ can of milk

Cheddar cheese slices

Place chicken breasts in a shallow baking pan. Pour mixture of soup and milk on top and around. Place cheddar slices on top of the chicken. Cook at 350 degrees for 30-40 minutes.

Rice Krispie Chicken

Melted butter

Crunched up Rice Krispies

Boneless skinless chicken breast

Dip chicken in melted butter and roll in crunched rice krispies. Place on baking sheet. Salt & Pepper. Bake at 350 degrees for 45 minutes.

Chicken Stir Fry

Mix: 2 Tbsp corn starch

2 Tbsp sugar

½ tsp ground ginger

Stir in: ¼ cup soy sauce

1 cup orange juice

2 garlic cloves (minced)

Cook chicken in oil. Add veggies (carrots, broccoli, cauliflower, etc) until nearly done. Stir in mixture and let thicken.

Ritz Cracker Chicken

4 chicken breasts 1 can cream of chicken soup

2 tsp poppy seeds 1 ½ cubes of butter/margarine

2 tubes Ritz crackers 1 cup grated cheese

8 oz sour cream

Cook and cube chicken. Put chicken in bottom of 9x13 pan. Heat sour cream and soup and pour over chicken. Sprinkle cheese on top. Crush crackers with poppy seeds and melted butter. Sprinkle over top cheese. Bake at 350 degrees for 30 minutes. Serve over rice or potatoes.

Chicken Squares

6 oz cream cheese 3 Tbsp milk

5 Tbsp melted butter 1 ½ Tbsp chopped chives

½ tsp salt 1 ½ Tbsp chopped pimento

1/8 tsp pepper 4-8 oz package of crescent rolls

3 cups chopped chicken ¾ cup seasoned croutons (crushed)

Cook chicken and cut up. Blend cheese and butter and then add other ingredients (except for croutons and rolls). Separate dough into rectangles. Put ½ cup chicken mixture into dough and pull up the corners of squares. Brush melted butter on and sprinkle with crushed croutons. Bake at 325 degrees for 20-30 minutes.

Baked Lemon Chicken

4 boneless chicken breasts

½ cup butter

1/3 cup lemon juice

½ cup flour

½ cup minced onion

1 clove minced garlic

1 tsp salt and pepper

Bone and pound the chicken breasts. Dredge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake @ 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile make the lemon baste by mixing lemon juice, minced onion, garlic, salt and pepper. Brush chicken with part of the baste and bake. Brush with the remaining bastes for 30 minutes longer or until done. Serve with rice and a vegetable.

White Chili

1 lb boneless skinless chicken (1/2’’ cubes) 1 tsp ground cumin

1 medium onion chopped (can use onion powder) 1 tsp dried oregano

1 ½ tsp garlic powder ½ tsp pepper

1 Tbsp vegetable oil ¼ tsp cayenne pepper

2 cans (15 ½ oz each) Great Northern Beans (rinsed and drained) 1 cup (8 oz) sour cream

1 can (14 ½ oz chicken broth) ½ cup whipping cream

1 can (4 oz) chopped green chili’s 1 tsp salt

In large sauce pan, sauté chicken, onion and garlic powder in oil until cooked. Add beans, broth, chili’s and seasonings. Bring to a boil. Reduce heat and simmer uncovered 30 min. Remove from heat-stir in creams.

Chicken and Trees

1 can cream of chicken

½ cup mayonnaise

½ tsp curry powder (opt)

Grated cheese

Chicken (cooked)

Broccoli

Mix soup, mayo and curry powder in a bowl. Cook chicken with broccoli. Put broccoli on bottom of baking dish. Next, add chicken and broccoli. Then add soup mixture. Sprinkle cheese on top. Bake at 350 degrees for 25-30 minutes.

Chicken Parmesan

1 (26 oz) Spaghetti Sauce

½ cup grated parmesan cheese

6 boneless, skinless chicken breasts

2 cups shredded mozzarella cheese

1 lb spaghetti, cooked

Preheat oven to 375 degrees. Pour spaghetti sauce into 9x13 glass baking dish. Stir in half the parmesan cheese. Add the chicken breasts, turning them over several times to coat them with the sauce. Cover dish with aluminum foil and bake for 30 minutes. Remove from oven, remove the foil, and stir in noodles. Sprinkle remaining parmesan cheese and mozzarella cheese. Return dish without foil to oven and bake 30 more minutes.

Sweet and smoky Chicken wraps

1 Tbsp honey

2 tsp olive oil

1 ½ lbs chicken breast strips

1 tsp Spanish smoked sweet paprika

1 cup salsa

Flour tortillas

Lettuce

In a small bowl mix the following then cover and refrigerate:

½ cup mayonnaise

¼ cup finely chopped English cucumber (seedless)

½ tsp Spanish smoked sweet paprika

½ tsp freshly cracked black pepper

1 Tbsp honey

Heat a 10 inch skillet over medium-high heat; add oil and heat. Cook chicken in oil 5-8 minutes or until fully cooked. Stir in salsa, paprika, and honey. Reduce heat to medium-low and simmer uncovered for 5 minutes, stirring occasionally. Spread mayo mixture, chicken, and lettuce leaf on heated tortilla.

Spicy Honey BBQ Chicken

3 lbs chicken pieces

1 lb baby carrots

1 small onion, sliced

1 Tbsp chili powder

1 ½ tsp garlic salt

1 ½ tsp seasoned pepper

1 cup any BBQ sauce

1/3 cup honey or apricot jam

1 Tbsp flour

Preheat 450 degrees. Mix chili powder, garlic salt, and seasoned pepper. Sprinkle on chicken (be generous). Arrange chicken, carrots, and onion on heavy-duty foil on a cookie sheet. Combine BBQ sauce, honey, and flour. Spoon over chicken. Cover with foil and bake for 45 minutes. Serves 6. (carrots may need to cook longer)

Chili’s Chicken Crispers

Honey Mustard Dressing:                    2/3 cup mayonnaise                              1/4 cup honey

               2Tbsp Dijon mustard            pinch paprika                                        pinch salt

Batter:

               1 egg, beaten                                                       1/4 cup whole milk                               

               3/4 cup chicken broth (Swanson)                        1 1/2 teaspoons salt

               1/2 teaspoon ground black pepper                      1 cup self-rising flour

               6 to 10 cups shortening or vegetable oil (amount required by fryer)

               10 chicken tenderloins                                        1/2 cup flour

               Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.  Heat shortening or oil in fryer to 350 degrees F.   Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.  Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.  Serves 4 as an appetizer or 2 as an entree.

Olive Garden Chicken Marsala

4 chicken breasts ½ cup flour

Salt to taste Pepper to taste

Dried oregano to taste 4 Tbsp oil

4 Tbsp butter 2 cups fresh mushrooms (sliced)

1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4 “ thickness. Combine flour, salt pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. Heat oil and butter in a skillet over medium heat for about 2 minutes on the first side until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes.

Applebee’s BONELESS BUFFALO WINGS

4-5 Boneless and skinless chicken breasts (or 35 boned wing pieces) 4-6 cups of vegetable oil
1-2 eggs 1 cup milk

Breading Ingredients:
1 cup flour 2 teaspoons salt 1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper 1/4 teaspoon paprika

Sauce Ingredients:

12 oz. Louisiana Hot Sauce 6 tablespoon margarine 3 tablespoon white vinegar
1 tablesoon worcestershire sauce 1 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder
1 1/4 tablespoon flour

Combine the breading ingredients in a medium bowl or plastic bag. I prefer the plastic bag, it makes coating it a lot easier and I highly suggest doing it this way. In another bowl, whisk together milk and eggs. Cut the chicken into the size desired and place into the milk and egg mixture. Coat each piece well and place into the breading mixture. Again, make sure each piece is well coated and take each piece out and put them onto a plate. Place the pieces into the fridge for 15 minutes and begin to work on the sauce mixture. Mix all of the sauce ingredients together in a saucepan on the stove. Cook over medium to low heat. You’ll come back to this sauce in a minute, just keep an eye on it. After about 5-10 minutes have elapsed, begin heating up the oil for frying. Place enough oil to cover the bottom surface of the wok or pan, and add just a little extra. To test when it’s ready, cut off a thin piece of celery, long enough that you can dip it in and hold it. The oil will bubble around it when it’s hot enough. I usually do this on a burner set to medium heat. Usually once the oil is hot enough to use, the wings have been in the fridge long enough. Take them out and drop in each piece carefully so as not to splash up any hot oil! Now come back to the sauce. Once everything is homogenous, add the flour to thicken the sauce. Stir frequently. Keep an eye on the wings, stirring often to make sure they don’t burn. There should be enough oil to prevent any burning. However, they will begin to get crispier and this is what you want. The wings will be done once they’re golden brown. When they are, make sure you’re ready for them. Place a few paper towels on a plate to soak up the excess oil. Place the wings onto the paper towels for a couple of minutes and then put them into whatever you will be serving them in. Coat the wings with as much sauce as you’d like, and if you want, set some on the side to dip into. Also, add some ranch or other dressing to a bowl for dipping. Place the celery alongside the wings and enjoy!!

Beef Recipes

Tacos on a plate

1 lb hamburger meat

½ medium onion

1 can kidney beans

2-3 cans crushed or petite diced tomatoes (or 1 quart)

¼ cup taco seasoning

1 can tomato sauce

Brown hamburger with onion. Drain grease and add remaining ingredients. Simmer until completely heated through. Put on top of nacho cheese Doritos or corn chips. Top with grated cheese, lettuce, tomato and ranch dressing.

Porcupine Meatballs

1 ½ lbs hamburger Sauce: 1 can tomato soup; ½ cup water

½ cup uncooked minute rice

1 tsp salt

½ tsp pepper

1 Tbsp onion

Mix above and make into meatballs. Heat sauce and simmer meatballs in sauce until cooked all the way through.

Collette Lasagna

1 lb hamburger 1 lb mozzarella cheese

2 cans diced tomatoes 24 oz cottage cheese

1 can tomato paste ½ cup parmesan cheese

1 can tomato sauce Cooked Lasagna noodles

1 ½ tsp salt

¼ tsp pepper

1 Tbsp dried minced onions

1 tsp garlic powder

2 tsp oregano (flakes or powder)

Mix cheese in a pot. Brown meat and add remaining ingredients, minus cheeses, to drained meat. In a 9x13 pan create layers. Bake at 375 degrees for 35 minutes uncovered.

1- Thin layer of sauce

2- Noodles

3- Cheese mixture

4- Repeat 1-3 until gone

5- Sprinkle mozzarella on top

Sloppy Joes

1 lb hamburger

2 Tbsp onion soup mix

½ cup ketchup

2 Tbsp mustard

Salt and Pepper to taste

2 Tbsp brown sugar

Brown hamburger with onion soup mix and drain. Add ketchup, mustard and brown sugar. Simmer 5-10 minutes. Serve on hamburger buns or serve as an open face sandwich.

Meat Loaf

2 lbs ground beef 1 egg Sauce: 3 Tbsp brown sugar

1 lb sausage 2 cups milk ¼ cup ketchup

2 cups dry bread crumbs 1 Tbsp salt ¼ tsp nutmeg

1 onion ½ tsp baking powder 1 tsp dry mustard

½ tsp pepper

Mix dry ingredients with crumbs and add meat. Mix well. Cover in loaf pan with sauce mix. Bake at 425 degrees for 1-2 hours, until meat is cooked thoroughly.

Enchiladas

1 lb hamburger

Enchilada mix package or cans of sauce

Flour tortillas

Grated cheese

Brown hamburger and add one cup of sauce and one cup of cheese. Dip hamburger into tortilla and roll. Put in 9x13 greased pan. Pour remaining sauce over tortillas. Top with cheese. Bake at 350 degrees for about 20 minutes.

Tater Tot Dish

1 lb browned hamburger Frozen tator tots Onion

½ can cream of chicken soup Tobacco sauce

Mix all but tater tots. Place loosely in greased casserole dish. Top with remaining soup. Cover with tater tots placed on their ends. Bake at 325 degrees for 1 hour in the middle of the oven.

French dip sandwiches

Beef roast 1 can beef consume soup 1 can beef broth
1 can french onion soup mushrooms (if desired) Rolls
Cook all ingredients in crock pot for 6-8hours. Shred roast and return to juices for 15 minutes. Take meat out and serve on rolls, using juice for dipping.

Beef Stew

2 lbs beef stew meat 3 Tbsp flour 2 Tbsp vegetable oil

1 bay leaf 1 Tbsp season salt ½ tsp marjoram leaves

¼ tsp black pepper 1 can (14 oz) beef broth 4 carrots, cut into pieces

4 medium potatoes, peeled and cut into chunks 4 small onions, peeled and quartered

Coat beef with flour. Heat oil in a large sauce pan or dutch oven on medium-high heat. Add ½ of the beef. Brown on all sides. Repeat with remaining beef (or use canned beef). Stir in seasonings and beef broth. Bring to a boil. Reduce heat to low. Cover and simmer 1 ½ hours. Stir in vegetables and cover. Simmer 30 minutes until vegetables are tender. Add additional water as necessary. Remove bay leaf before serving.

Crock Pot Recipes

Chicken and Ramen Noodles

4 boneless skinless chicken breast halves
1 can cream of chicken soup
1 package roasted chicken or vegetable flavored ramen noodles with seasoning packet
4 ounces sour cream

Place chicken in crockpot, mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on low for 5-6 hours, or high for 3-4 hours (adjust as necessary for your crockpot's temperature). During the last 15 minutes or so of cooking time, stir in the sour cream to blend with the soup mixture and noodles and to heat through.

***Try adding extra can of cream of chicken soup for more gravy. Also try adding half of the noodles later for a bit more crunch.***

Cara’s Crock Pot Beef Roast

5 beef bouillon cubes

1 packet dry onion soup mix

½ cup water

Roast

Carrots

Potatoes

Onion

Brown any roast in frying pan sprayed with Pam. Season while browning. Place in crock pot after browning. Peel carrots & potatoes, dice and put in crock pot. Add sliced up onion. Add 5 Beef bouillon cubes and packet of dry onion mix. Add 1/2 cup water. Cook on low all day or high 5-6 hours. Use the liquid from the roast to make the gravy. Pour roast liquid into pan. Mix a couple Tablespoons of flour with COLD water, using a whisk, in a separate bowl or cup, add mixed up water and flour to roast liquid until desired thickness.

Crock Pot BBQ Beef or Chicken

4 large onions, slice thin
2-3 Tbsp Olive Oil
3-5lb Roast Beef (chuck or round)
18oz bottle of BBQ sauce
1/3 Cup Water

Peel & slice onions. Pour olive oil into hot pan and add onions. Cook on med heat until soft. Trim fat off roast. Place in crock pot. Pour BBQ Sauce over roast, add water and onions. Mix it all up. Cover and cook on low for 8 hours. Or until meat is tender and can be pulled apart with a fork. Serve with sides or on rolls for sandwiches. Option: use chicken instead.

Crock Pot Tinfoil Dinners

Hamburger or sausage
Carrots
Potatoes
Onions
Salt & Pepper to taste

Wrap in tin foil. Stack your dinners in the crock pot. Cook on low all day. Or high for at least 3 hours.

Crock Pot Cheesy Chicken

2 whole boneless, skinless chicken breasts or tenders
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Put in crock pot and add three soups. Cook on low at least 8 hours- don't lift lid. On high 4-5 hours. Serve over rice or noodles.

Crock Pot Easy Beef Stew

Tip Sirloin Steak (cut up and brown in pan sprayed with Pam) (I just get Beef Chunks for stew already cut up)
3 Potatoes- Peeled, cut up
2 Carrots- Peeled, cut up
2 Celery Sticks- Cut up
4 Beef Bullion cubes (or more to taste)
Onion- Cut up (as much as you like)
2- Cans or frozen bags of mixed vegies (Can has more varieties of veggies)

Place everything in crock pot. Add hot water to cover the veggies and steak. Boil. Cook on low all day or high for a few hours.

Crock Pot Enchilada Casserole

1 lb ground beef

10 corn tortillas, quartered

1 pkg taco seasoning

1 (12 oz) jar chunky salsa

1 can cream of mushroom soup

1 can cream of chicken soup

4 c shredded Mexican blend cheese

Cook beef and season with taco seasoning. Stir together salsa, soups, and all but 3/4 c of cheese. Layer tortillas in bottom of 3 quart slow cooker. Top with layer of ground beef and layer of cheese mixture. Repeat, ending with a tortilla layer. Top with remaining cheese. Cook on high for 45 minutes-1 hour.

Dutch Oven BBQ Chicken

Small bottle of A1

Small bottle of Heinz 57

Small bottle of ketchup

Put mixture of bottles in 16” dutch oven. Place chicken pieces into dutch oven. Rinse the rest of the bottles with water and pour over chicken. Let cook about 2 hours until chicken is done.

Crock Pot Cream Cheese Chicken

3 chicken breasts 1 1/2 cups water
15-20 mini peeled carrots 1 pkg Good Seasons Zesty Italian Dressing
3 chicken bouillon cubes 8 oz cream cheese

Put all ingredients in the crockpot except the cream cheese (you can put the chicken in frozen). Cook 4 hours on high or 8 hours on low. 30 minutes before serving break up chicken and add the cream cheese. (Can add a little milk if needed, or some water with a little more bouillon). Serve over egg noodles.

Cafe Rio Sweet Pork

1 cup pace salsa

1 cup brown sugar

1 cup Dr. Pepper

Pork Roast/Sirloin (about 2 lbs)

Mix salsa, brown sugar, and Dr. Pepper. Pour 2/3 of mixture over roast in crock pot. Cook on low all day. 1 hour before serving add remaining salsa mixture. Let simmer til ready to serve.

Maureen Collette’s Crock Pot Roast

Oregano flakes

Seasoning Salt

Golden mushroom soup (2 cans)

Season roast with oregano and seasoning salt. 1-2 hours before finished cooking pour golden mushroom soup over roast.

Crock Pot Potato Soup

6 medium potatoes 5 cups water

2 onions (chopped) 1 Tbsp salt

1 carrot (sliced) Pepper

4 bouillon cubes ½ cup butter

1 Tbsp parsley flakes 1 can evaporated milk

Put all into crock pot and cover. Cook on low for 12 hours.

Crock pot cream cheese chicken

1 can cream of mushroom or chicken soup

½ cup chicken broth

Frozen chicken pieces

1 packet Italian Seasoning

2 cloves minced garlic

8 oz cream cheese (used later)

Put everything but cream cheese into crock pot. Cook on low for 6 hours. Shred chicken and mix in cream cheese after the 6 hours. Cook 30 minutes on high and serve.

Crock pot Chicken and Bacon

1 can cream of chicken soup
1 can cream of mushroom soup
16 oz sour cream
1 cup cooked and crumbled bacon
4-6 chicken breasts

Defrost and mix together in crock pot. Cook on low for 3 hours. Add sour cream and serve over rice.

Crock Pot Chicken Alfredo

In crock pot combine: ½ cup butter 1 package Italian seasoning

2-3 boneless skinless chicken breasts

Cook on low for 2-3 hours on low until chicken falls apart easily. Cut up chicken. Add to crock pot:

8 oz cream cheese 1 can cream of chicken soup ½ can of water from soup can

Cook on low for 45 minutes longer. Pour over favorite noodles.

Breakfast

Buttermilk Pancakes

2 cups flour 2 eggs (beaten)

1 tsp baking soda 2 cups buttermilk

1 tsp salt 2 Tbsp melted shortening

2 Tbsp sugar

Sift dry ingredients together. Combine eggs, buttermilk and shortening. Add to dry ingredients. Makes 12 medium pancakes.

Waffles

1 1/3 cups flour 2 eggs

½ tsp salt ¼ cup melted butter

2 tsp baking powder 1 cup milk

1 tsp sugar

Sift dry ingredients together. Add sugar and butter. Mix well. Beat egg yolks until fluffy. Add milk alternately with sifted dry ingredients to eggs. Fold in stiffly beaten egg whites.

Stertz

1 egg

1 cup flour

1 tsp salt

1 cup milk

About 1 Tbsp oil

Heat oil. Mix remaining ingredients. Pour into heated oil. Flip when golden brown and cook the other side. When golden brown on both sides, cut batter into pieces. Serve with plums, plum juice, and sugar.

Chocolate Chip Scones

2 cups pancake mix

½ cup semi-sweet chocolate chips

1/3 cup heavy whipping cream

3 Tbsp sugar

1 egg

1 tsp vanilla

Heat oven to 425 degrees. Grease or spray cookie sheet. Mix all ingredients together. Pat dough into about 1” thick circle on the cookie sheet. Brush circle with additional whipping cream and sprinkle with additional sugar. Cut dough into 8 wedges but do not separate. Bake about 12 minutes or until golden brown. Serve warm.

Breakfast Casserole

24 oz shredded hash browns (frozen are ok)
1/2 cup butter (melted)

Spread hash browns in a 9x13 pan. Drizzle butter over them. Bake at 375 degrees for 20 minutes.

2 eggs (beaten)
1 cup half and half
1/2 tsp seasoning salt
1 cup cheddar cheese (grated)
1 cup swiss cheese (grated)
1 cup ham (cubed)
2 Tbsp minced onions

Mix together and pour over all other ingredients. Bake at 375 degrees for 40 minutes or so.

German Pancakes

Place ¼ cup butter in a 9x9 baking dish and put in 400 degree oven to melt.

Mix:

3 eggs 1 ½ cups milk

¾ cup flour 1/3 cup sugar

Place ingredients in a blender and mix until smooth. Take pan from oven and add mix immediately. Cook 20 minutes at 425 degrees then decrease temperature to 350 degrees. Cook 8 more minutes. Eat plain or with syrup.

Christmas Morning Casserole

10 eggs, beaten

6 slices bread (cubed with crusts)

1 lb cooked sausage or ham

3 cups milk

1 cup grated cheese (about ¼ lb)

1 tsp salt

1 Tbsp minced parsley

1 tsp dry mustard

Combine all ingredients and place in a greased 9x13 pan. Refrigerate 12 hours or overnight. Bake at 350 degrees for 30 minutes or until middle is cooked.

Soup

Chicken Noodle Soup

8-10 cups chicken broth (5-6 cans)
1 rotisserie chicken (deboned and cut into chunks)
1 package wide egg noodles (cook just until al dente)

Simmer in broth until tender crisp:
3-4 cups diced celery
3-4 cups sliced carrots
1 minced onion (about 1/2 cup)

Melt one cup of butter and slowly add 1 cup of flour and make a roux. Slowly add 4 cups of milk. Also add 4 bouillon cubes or 4 tsp chicken granules. I usually like to add my spices here. They are: dash of poultry seasoning, dill weed, white pepper and garlic salt. When sauce is thick and creamy and fully cooked, add it to the vegetables and broth. Add cooked noodles and cut up chicken. Heat through. For a southwestern flair add some diced green chili's.

Cream of Broccoli Soup

In a large kettle cook: 8 cups chicken stock 1/2 tsp. tarragon
1/2 cup chopped onion 1 cup chopped celery
1/2 tsp pepper 1/2 bay leaf
1 carrot, peeled and grated 1 large bunch of broccoli (cut into pieces)

Bring to a boil and simmer for 10 minutes.
Melt in a small pan over heat while stirring:
3/4 cup butter 3/4 cup flour
Blend into butter and flour:
2 cups milk 1 tsp salt 1 cup half and half

Pour into simmering soup. Cook for 15 minutes more. Just before serving add 2 cups of grated sharp cheese.

Taco Soup

1 lb cooked ground beef
1 medium onion (chopped)

1 qt tomatoes

4 cups water

1 can (15 oz) tomato sauce

1 can corn

2 cans kidney beans
½ package taco seasoning

Add onion to cooked ground beef and cook about 3 minutes. Mash tomatoes into small pieces. Add water, tomato sauce, seasonings and kidney beans. Boil and simmer for 30 minutes. Top with corn chips (fritos), grated cheese, and sour cream.

Hearty Tomato Soup

2 Tbsp butter
6 oz cream cheese, softened
1 clove garlic, chopped
1/2 tsp dried basil leaves
1/2 tsp paprika
2 cups milk
2 cans condensed tomato soup
2 cans (14 1/2 ounces each) crushed tomatoes

Melt butter and cream cheese in a sauce pan. Stir in garlic, basil, and paprika. Gradually stir in milk and soup. Beat with a wire whisk until smooth. Stir in tomatoes and stir until hot. I like to grate cheese on top before serving.

Cheesy Potato Soup

1 cup margarine/butter

1 cup flour

Opt: broccoli, carrots

Melt above ingredients together in large pot over heat and mix well.

Add and mix well:

8 cups milk

4-5 cubed chicken bouillon

Add:

4-5 medium potatoes (cooked and cubed)

1 cup grated cheddar cheese.

Chili’s Enchilada Soup

1 Tbsp vegetable oil 1 clove garlic, pressed

1 lb. of chicken breast fillets (approx. 3 fillets) 3 cups water

1/2 cup diced onion 4 cups chicken broth

1 cup masa harina (flour found in baking section of stores)

1 cup enchilada sauce 16 ounces Velveeta

1 teaspoon salt 1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

Shredded cheddar cheese

Crumbled corn tortilla chips

Pico de gallo

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Olive Garden Italian Sausage Soup

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 ¾ oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer. Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Quick and Easy

Weiner Boats

Hot dogs

Biscuits

Ketchup

Cheese

Cut hot dogs in half. Stretch out biscuits and put ketchup and cheese onto it. Place one half of a hot dog on each biscuit. Wrap around hot dot and flip so merge point is on the bottom. Follow the cooking directions for the biscuits.

Chili Mac

Macaroni and cheese box and ingredients

Canned chili (no beans)

Cook macaroni as directed on box. Mix canned chili with cooked macaroni and cheese and serve.

Dogs on a Stick

Hot dogs Sliced cheese

Skewers Crescent rolls

Slide hot dogs on sticks. Roll out two crescent rolls and seal the seam. Wrap cheese and crescent roll around hot dog and seal the seam around the hot dog. Bake as directed on crescent roll package.

Garden Vegetables

Garden Veggie Pizza with Chicken

2 Tbs Extra Virgin Olive Oil

1 Packet Alfredo sauce

1/2 Large zucchini thinly sliced

1 large summer squash thinly sliced

1/2 diced onion

1/2 bell pepper

1 Anaheim pepper

1 Large diced tomato

Mozzarella Cheese

Make Alfredo sauce packet, but ONLY ADD 1 TBS BUTTER!! They call for two, but it makes the sauce very salty. I use 1 tbs EVOO instead of butter. Sauté all the veggies in EVOO until cooked through, add in diced tomatoes after veggies are cooked. Remove from heat. Then assemble pizza, eat, enjoy.

Garden Veggie Casserole

2 Tbs EVOO

3 large chicken breasts cooked and shredded (or cubed) 1 can cream of chicken soup

1 Large zucchini sliced and quartered 2 cups cheese

1 large summer sliced and quartered 1 box prepared chicken stuffing

1/2 diced onion 4 strips crispy bacon

1/2 bell pepper 1 cup sour cream

1 Anaheim pepper 1 can cream of mushroom soup

Boil squash and zucchini until almost cooked, (not soggy). Drain them really well. Saute diced peppers, and onions, add in crispy bacon (degrease the bacon so it's not oily), remove from heat. Cook stuffing, and then mix everything but the cheese in a casserole dish. Cover with cheese. Bake at 350 for 45 minutes.

Creamy Zucchini with Pasta

1/2 cup EVOO (Extra Virgin Olive Oil) 1 Anaheim pepper

1 Large zucchini sliced and quartered 1 Large diced tomato

1 large summer squash sliced and quartered 1 (12 ounce) package linguine pasta

1/2 diced onion 1 cup whole milk (1% and 2% work too)

1/2 teaspoon salt 2 tablespoons chopped fresh parsley

1/2 bell pepper 1/2 cup freshly grated Parmesan cheese

Saute zucchini, squash, peppers and onions and season with salt and pepper. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes. Meanwhile, cook Pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Stir in diced tomatoes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Foreign

Adobo

6-8 potatoes cubed

1 ¼ lbs boneless, skinless chicken breasts- cubed
3 cloves garlic

1 small onion

3-4 bay leaves

10 oz soy sauce

20 oz vinegar

½ cup sugar

Boil chicken in water. In a separate dish combine garlic, onion, bay leaf, soy sauce, vinegar & sugar. Set aside. Cube potatoes and set aside. Cook chicken until almost done. Add soy sauce mix and potatoes. Cook until soft. Meanwhile, cook rice. Put adobo over rice.