Crockpot Italian Chicken

Ingredients:

4 chicken breasts

1 packet Zesty Itlaian dressing seasoning

1-8 oz. cream cheese, softened

2 cans cream of chicken soup

Directions:

Cook on low 4 hours.  If sauce is too thick, add a little milk.

Serve over rotini noodles (or any pasta you choose).

Red Velvet Cookies w/ Cream Cheese Frosting

Cookies

1 (18 ounce) box red velvet cake mix (any brand will do)
2 eggs
1/3 cup oil

Cream Cheese Frosting

1 (8 ounce) package cream cheese (softened)
1/4 cup stick butter (softened)
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

 

Directions:
*Mix all the cookie ingredients together. This will make a cookie dough.
*Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the    thickness you desire). 

* Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

* Cool and then frost (they're also good without the frosting).

*For the frosting, beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

*Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. 

 

(You can half the frosting recipe and have plenty for these cookies--the full recipe will ice an entire cake.)

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce 

• 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
• cooking spray
• 3/4 C. shredded colby jack or cheddar cheese
• salt & pepper to taste
• 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
• chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees.  Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes.  Carefully drain, and transfer slices to a paper-towel lined counter top or cutting board.  Pat to dry.

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it.  Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste.  Sprinkle evenly with shredded cheese & bacon.  Bake 12-14 minutes in preheated oven until cheese is melted & bubbly.  Serve with chipotle ranch sauce (recipe below).  Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large.  Also, I like to leave the skin on but you can peel the potatoes if you prefer.


Chipotle Ranch Dipping Sauce

• 1 T. ranch dressing
• 3 T. sour cream
• 1/4 t. chipotle chili powder
• 1/8 t. cayenne (adjust more or less depending on how spicy you want).
• 1/8 t. salt
• 1/8 t. garlic powder

Place all ingredients in a small bowl, and stir to combine.  Refrigerate any leftovers.

Swiss Chicken

This is a super easy dish to make.  The worst part is that it takes a little while to cook.  It's very tender and juicy. 

INGREDIENTS:

4 boneless, skinless chicken breasts

salt, pepper, garlic powder to taste

8 slices of Swiss cheese

1 can cream of chicken soup

1/2 soup can water

1 pkg. Stove Top stuffing

1/4 C. margarine

1 1/2 C. water

 

DIRECTIONS:

*Cut chicken breasts in half or into small serving pieces.  Season both sides well.  Place in a greased baking dish. 

*Cover with cheese.

*Mix cream of chicken soup and 1/2 soup can of water

*Pour over cheese and chicken.

*Prepare the stuffing as directed on the box using the 1/4 C. margarine and 1 1/2 C. water. (I cook    mine in the microwave 5 minutes)

* Put stuffing on top of the soup.

*Cover with foil.

*Bake at 325 degrees for 1 hour covered.  Then uncover and bake another 20 minutes.

Fruit Salsa with Baked Cinnamon Chips

I made this for our Sunday School Supper Club last weekend and have had tons of people ask for the recipe.  Here ya go!  Enjoy--it's super yummy!!!

INGREDIENTS:

3 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar
 1 tablespoon brown sugar
 3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

DIRECTIONS:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Chicken Tortilla Soup

Ingredients:

1 can corn
1 can rotel
1 can black bean (optional--I do not use)
1 can water
8 oz. cream cheese
1 pkg. original Ranch powder
3 chicken breasts (can be frozen)
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin

Directions:

Put everything in crock pot and cook on low 6-8 hours.  Shred chicken once it is cooked and return it to crock pot. 

DELICIOUS!  Thanks to Morganne Motos for this recipe!

Chicken Spaghetti

I have had several different variations of this dish, but this one is my most favorite!!  It's DELICIOUS and also good for freezing. 

Ingredients:

whole cut up chicken
1 box vermicelli noodles
1/2 c. chicken broth (I use the broth I boiled my chicken in)
1 onion
1 clove garlic (minced)
2 cups shredded colby & monterey jack cheese
2 cans cream of mushroom soup
enough butter to coat bottom of frying pan

Directions:

Boil chicken and reserve broth.  Boil noodles in the broth while you pull the chicken off the bones.  Sautee' onion and garlic in butter in frying pan.  Mix with soup & 1/2 cup broth.  Bake at 350 for 25 minutes. 

Pecan Clouds (Gluten Free)

• 2 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup packed light brown sugar
• 1 1/2 cups pecan halves

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
2. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add brown sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
3. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Super Easy, Delicious Vegetable Beef Soup

1-15 oz. can lima beans
1-15 oz. can whole kernal corn
1-15 oz. can stewed tomatoes
1-15 oz. can cut okra
1-15 oz. can french cut green beans
1-15 oz. can diced tomatoes
steamed cabbage (optional & amt is up to you..I like a lot)
1-8 oz. bottle ketchup
1 tsp. black pepper
2 tsp. salt
1 medium onion (diced)
4 medium potatoes (diced and boiled...and drained)
1 lb. ground beef, browned and drained

*Combine all vegetable (w/ liquid from cans) and meat in large stock pot.  Add ketchup, salt & pepper.  Cook until heated well...about 10 minutes.  DELICIOUS, especially with grilled cheese or Jiffy cornbread.  Makes approximately 1.5 gallons.

Ham & Cheese Sliders

Ingredients:
24 good white dinner rolls
24 pieces honey ham
24 small slices swiss cheese
1/3 c. mayo
1/3 c. Miracle Whip

Poppy Seed Sauce:
1 Tbsp. poppyseeds
1 1/2 Tbsp. yellow mustard
1 stick butter, melted
1 Tbsp. minced onion
1/2 tsp. worcestershire sauce

*Mix mayo & Miracle Whip in small bowl.  Spread on both sides of center of each roll.  Place ham & swiss inside each roll.  Close rolls & place in large baking dish.  Place very close together.

Whisk poppyseed sauce ingredients together.  Pour evenly over all the sandwiches.  Let sit 10 minutes or until butter sets slightly.  Cover with foil & bake at 350 degrees for 12-15 minutes or until cheese is melted.  Uncover & cook 2 more minutes.  Serve warm.

Bueberry Cream Chesse Cake

1 Yellow Cake Mix
4 Eggs
1/2 C Sugar
1/4 C Vegetable Oil
1/2 C Milk
1 tsp Almond Extract (I prefer vanilla)
1 8oz pkg Cream Cheese (softened)
1 1/2 C Blueberries (fresh or frozen)
1 Tbsp. Flour
Powdered sugar  & a tiny bit of milk for glaze

Preheat oven to 350 degrees. In large bowl, combine cake mix, eggs, milk, oil, sugar & almond/vanilla extract. Beat on low until blended. Add cream cheese & beat on medium for 2 minutes. In small bowl, toss blueberries with flour to coat. GENTLY stir blueberries into batter. Pour batter into greased & floured bundt cake pan & bake for 50-55 minutes or until cake tester comes out clean. Cool in pan for 10 mins, then turn onto serving platter. Dust with powdered sugar if desired.

**You may use sugar-free cake mix instead of regular. **

**I decided to use fresh blueberries & added a bit of sugar to the flour coating for my berries. Makes them a little less tart!**

**I actually created a "glaze" to go on top in place of powdered sugar. Combine powdered sugar with tiny bits of milk until desired consistency is reached (I like mine the consistency of thick syrup).**

Southern Caviar

2 cans black-eyed peas
1 can corn
1 can hominy
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 small bottle zesty Italian dressing

Drain all items and mix together with dressing.  Serve with Fritos or Tostitos.  DELICIOUS!!!

Broccoli Salad

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 c. chopped red onion
8 oz. sharp cheddar cheese, shredded
1 c. mayonnaise
2 Tbsp. vinegar
1/4 c. sugar
1 c. halved cherry tomatoes

Trim off large leaves of broccoli.  Remove tough stalks at end and wash broccoli thoroughly.  Cut flowerets and stems into bite-size pieces.  Place in large bowl.  Add crumbled bacon, onion and cheese.  In small bowl, combine remaining ingredients, stirring well.  Add to broccoli mixture and toss gently.  Best after refrigerated a little while.

"Healthified" Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant Valley Fresh Steamers Niblets frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) cream cheese, cut into small cubes

1/4 cup fat-free half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)



1. In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

2. Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Bacon-Cheddar Pinwheels

2 cans crescent rolls (8)

4 Tbsp.ranch dressing

1 pkg. bacon, crisply cooked, crumbled

1 c. finely shredded Cheddar cheese 

Heat oven to 350°F.

Unroll dough; separate into 4 long rectangles.

Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Spread 1 Tbsp. dressing over each rectangle to edges.

Sprinkle each with bacon and cheddar cheese.

Starting with one short side, roll up each rectangle; press edge to seal.

With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 or until edges are deep golden brown.

Immediately remove from cookie sheet.

Serve warm.

CRESCENT CHICKEN SQUARES

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, melted
2 c. cooked chicken, finely chopped (approx. 2 whole breasts)
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. milk
1 tbsp. onions, finely chopped
1 tbsp. celery, finely chopped 1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls

*Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with reserved butter. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. 4 sandwiches. Freezes well.

Cheese Quesadillas

Kids LOVE these!  They are super easy to fix for a meal or a snack.  You can always add chicken or other meats & veggies to spruce it up a bit.

4 (10-inch) flour tortillas
1 cup grated cheese, sharp Cheddar or Mexican blend
4 tablespoons butter
Sour cream, for garnish
Salsa, for garnish

*Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, salsa and guacamole.

Sweet Coleslaw

This is one thing that BOTH my children love and will always eat.  We love our coleslaw to be sweet.  This recipe is gooooooood!

DRESSING:
1/2 c. mayonnaise (nothing but Blue Plate for me)
1/3 c. granualted sugar
1/4 c. milk
1/4 c. buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

SLAW:
1 head cabbage
1 medium carrot (optional)
2 Tbsp. minced onion (I, personally, always double the amount of onion in any recipe)

*Chop cabbage into tiny little chunks and chop fine.  (You may run it through a food processor if you have one--that's the one kitchen gadget I do not own.)

*Combine all of the dressing ingredients in a large bowl, whisk well.

*Combine cabbage, carrots and onion.  Toss well.  Pour dressing over the slaw and turn to coat well.

*Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade.  (This is very important)

Chicken Cordon

This is one of the most tender ways to cook chicken breasts.  I am a big fan of dark meat, but I love white meat when it's really juicy like this.

4 boneless skinless chicken breasts (flatten a little with the bottom of a thick glass)
4 slices mozarella or provolone cheese (your choice)
4 slices ham (I use sandwich ham for this recipe)
squeeze butter (nothing but Parkay for me)
parsley flakes
bread crumbs
toothpicks

*Lay flat the chicken breasts.  Layer with ham & cheese.  Sprinkle lightly with parsley flakes.  Roll the chicken breast up as much as possible.  Secure with toothpicks.  I use close to 7 or 8 toothpicks on each piece in order to hold it together.  It looks funny but who cares, right?  Brush on your butter to coat the outside of the chicken.  Sprinkle with bread crumbs.  Bake at 350 degrees until browned....usually about 25 minutes.  Don't forget to remove all the toothpicks prior to serving! :o)

Rebecca's Meatloaf

Sauce:
2 c. ketchup
1/2 c. brown sugar
1/3 c. vinegar
2 tsp. prepared mustard

Meatloaf:
2 lbs. ground beef
1 egg, beaten
1 medium onion, chopped
1/4 c. cracker crumbs
1 1/2 tsp. seasoned salt
1 tsp. black pepper

*Mix sauce ingredients together and set aside.  In separate bowl, combine meatloaf ingredients along with 1/2 the sauce.  Form loaf and pour more sauce on top.  Microwave on high for 18 minutes (uncovered) then let set 5 minutes before serving.  For those of you that prefer to cook in the oven, you can bake this meatloaf at 325 degrees for 1 hour.   If you use a fatty ground beef, then you may have to suction outthe grease.  This is super delicious served with homemade mashed potatoes.  Wait, is there any other type?  NO...always make mashed potatoes from scratch.  They are super easy and DELICIOUS!

Easy Mayonnaise Biscuits

These are so super easy to make.  The ingredients are simple things that most people always have on hand.

1 c. self-rising flour

1/2 c. milk

1 tsp. sugar

2 Tbsp. mayonnaise

Preheat oven to 350 degrees.  Mix together flour and milk.  Add sugar and mayonnaise.  Pour into slightly greased muffin tins and bake for 12 to 15 minutes.

Let me know what you think of these!

Country Apple Dumplings

This is one of my most requested recipes.  Everyone that eats this always comes back to me for the recipe.

2 large Granny Smith apples, peeled and cored

2 (10 ounce) cans refrigerated crescent roll dough

1 cup butter

1 1/2 cups white sugar

1 Tablespoon ground cinnamon

1/2-3/4 can Mountain Dew (can also use Sprite or 7up)

*Preheat the oven to 350 degrees.   Grease a 9x13 inch baking dish.  Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.  Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.  Bake for 35 to 45 minutes in the preheated oven, or until golden brown.   These are also good served with ice cream on top.

THEY WILL MELT IN YOUR MOUTH!!!!

Mixed Vegetable Casserole

1 can cream of celery

2 cans mixed vegetables, drained (I use Veg-All)

1 medium onion, chopped

2 Tbsp. mayonnaise

1 c. shredded cheese

1 tube Ritz crackers, crushed

*Combine soup, vegetables, onion, mayonnaise & cheese.  Pour into baking dish.  Cover with crackers.  Bake at 350 degrees for 25 minutes.  Super easy and super yummy!

Apple Toffee Dip

1 (8 oz.) pkg. cream cheese

1/2 c. sugar

1/2 c. packed brown sugar

2 Tbsp. sour cream

1 tsp. vanilla

1 c. crushed toffee (I use Heath Bars)

10 small Granny Smith apples

1 c. lemon juice

*Mix the first six ingredients together and chill.  Slice apples and squirt with lemon juice to keep from browning so quickly. 

Baked Tilapia & Homemade Hush Puppies

I missed a few days of posting recipes, so I'm posting two today!

These recipes are super easy and super fast.

BAKED TILAPIA

2 tilapia filets (or more if you choose)

seasoned salt

lemon pepper seasoning

fresh lemon

*Preheat oven to 350 degrees.  Place tilapia on a sheet of aluminum foil in a casserole dish.  Squeeze the juice from half a lemon over the filets.  Sprinkle with desired amount of lemon pepper and seasoned salt.  Seal with foil.  Bake for 25 min. or until flaky.  This always turns out very juicy.  I don't eat fish, but Brian loves this and says with this recipe he cannot tell the difference between the fresh tilapia and the frozen tilapia.

REBECCA'S HUSH PUPPIES

1 c. white cornmeal

1/4 c. self-rising flour

1 egg

1 large onion, chopped

2 Tbsp. sugar

enough buttermilk to make a stiff batter**

Combine ingredients.  Drp by teaspoonfuls into a deep, medium hot oil until perfectly browned.  Drain on a paper towl.  Sprinkle lightly with salt.  A small ice cream dipper works great for these.

**I never have buttermilk on hand, so what I do is make my own.  Put 1 Tbsp. lemon juice (or white vinegar if you don't have the lemon juice) in a measuring cup.  Fill the remaining cup to the 1 cup line with milk.  Stir and let set 5 minutes.  Now you can use this as your buttermilk.  Remember, it will NOT take the whole cup.

Hamburger Casserole--A One Dish Meal

This casserole has all you need (except dessert) in one dish.  It is super easy and super tasty.

1 pkg. ground chuck

1 Tbsp. oil

2 c. cooked rice

2 cans stewed tomatoes

1 tsp. salt

1/3 tsp. pepper

4 Tbsp. chopped onion (you know me...I put a whole onion)

1 box Jiffy cornbread mix (can use 2 if you like a lot of bread)

1 egg for cornbread

1/3 c. milk for cornbread 

*Brown meat.  Add salt, pepper & onion.  Cook rice.  Add the stewed tomatoes (juice, too) & rice to the meat mixture.  Mix the Jiffy cornbread mix as directed on box.  Add the cornbread mixture to the top of the meat, rice & tomato mixture.  Bake at 350 degrees until cornbread is done--about 14 minutes.

Grape Salad

This grape salad is a great cool treat for a hot day.  It also makes a lot, so it's good for taking to church or other spring & summer get-togethers.  I don't have a picture to post right now, but I'm sure I will be making this very soon, and I will come back and post a picture.

1 large bag red seedless grapes

1 large bag green seedless grapes

8 oz. cream cheese

8 oz. sour cream

1 jar marshmallow cream

1/2 c. sugar

1/2 tsp. vanilla

*Mis all ingredients together & stir in grapes.  Refrigerate several hours before serving.

Easiest Ever Strawberry Pie

Approx. 3 baskets of fresh strawberries

1/2 c. sugar

1 Graham Cracker crust (most people use a regular pie crust...my family prefers these)

1 carton strawberry glaze (usually found with the fresh strawberries)

1 carton Cool Whip

*Slice strawberries in a bowl and toss with sugar.  Pour in pie crust.  Cover with glaze and stir gently to coat all the strawberries.  Place a dollop of Cool Whip on top.  Refrigerate to keep cool.

Squash Fritters

OK...These are soooo yummy and a GREAT way to get kids to eat squash if they normally don't like them.  My mama always made these and they just melt in your mouth.  They are best when eaten shortly after they come out of the grease.  I don't have a picture of these yet, but I will cook some next week and post one.  Don't wait on the picture...go ahead & cook some.  You will love them!

4-6 squash
1 c. self-rising flour
2 tsp. baking powder
2 eggs
enough milk to make to it the consistency of pancake batter (my mama never did measure too many things)

*Cook squash 5 min. in the microwave with a tiny bit of water (again, no real measurement...just a tiny bit).  While that is cooking go ahead & mix all other ingredients to make the batter.  Once the squash are cooked, mix them in with the batter.  Drop by teaspoonfuls into hot grease.  Immediately roll in powdered sugar. 

It makes my mouth water just thinking about them.

Pasta Salad

I got this recipe from my sweet friend, Stacy.

In her own words, it is YUM-MERS!!!

Dressing:

1/2 c. oil

1 c. sugar

1 c. white vinegar

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

2 Tbsp. prepared mustard

*Mix all ingredients & set aside.

Salad:

1 lb. spiral macaroni, cooked

2 tsp. dry parsley

1 large onion, chopped

2 cucumbers, cut into bite-size pieces

grape tomatoes (or regular tomatoes cut into small chunks)

*Mix ingredients and toss with dressing.

This recipe makes a HUGE bowl, so cut it in half if it's not for a crowd. It is best after it is refrigerated several hours. You may want to toss it often to keep it mixed well.