2-3 breasts of chicken
1 cup sour cream
1 can cream of chicken soup
1 Tbsp. poppy seeds
1/2 to 1 sleeve Ritz crackers, crushed
4-6 Tbsp. (1/2 stick) butter or margarine, melted
Cook chicken and cube. Mix with sour cream, cream of chicken soup, and poppy seeds. Place in baking dish. Melt butter, combine with crackers, and sprinkle over chicken mixture. Cover with foil and bake at 350 degrees for 25 minutes, uncover and bake an additional 5-10 minutes, or until bubbling.
Recipe from Monica
Thursday, April 1, 2010
Crock-Pot Beef Stroganoff
2 lbs. stew meat
2 pkgs. dry onion soup mix
2 cans cream of mushroom soup
2 (4 oz.) cans mushrooms, or 8 oz. fresh sliced mushrooms
1 cup sour cream
hot cooked egg noodles
Place meat in sprayed slow cooker. Sprinkle onion soup and mushrooms over the top. Combine cream of mushroom soup and sour cream; spread over all. Cover and cook on low 6-8 hours, or until meat is very tender. Serve over hot cooked egg noodles. Makes 8 servings.
Recipe from Cami at Saucy Apron
2 pkgs. dry onion soup mix
2 cans cream of mushroom soup
2 (4 oz.) cans mushrooms, or 8 oz. fresh sliced mushrooms
1 cup sour cream
hot cooked egg noodles
Place meat in sprayed slow cooker. Sprinkle onion soup and mushrooms over the top. Combine cream of mushroom soup and sour cream; spread over all. Cover and cook on low 6-8 hours, or until meat is very tender. Serve over hot cooked egg noodles. Makes 8 servings.
Recipe from Cami at Saucy Apron
Wednesday, March 10, 2010
Crock Pot Chicken Parmesan
4 boneless breasts
2 cans cream of mushroom soup
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 envelope dry onion soup mix
1 1/2 cups evaporated milk
1 cup uncooked rice
Place chicken on bottom of greased crock pot. Mix remaining ingredients and pour over chicken. Cook on high heat 5 hours or low heat for 9 hours.
Recipe from Jolene at Saucy Apron
2 cans cream of mushroom soup
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 envelope dry onion soup mix
1 1/2 cups evaporated milk
1 cup uncooked rice
Place chicken on bottom of greased crock pot. Mix remaining ingredients and pour over chicken. Cook on high heat 5 hours or low heat for 9 hours.
Recipe from Jolene at Saucy Apron
Monday, March 1, 2010
Black Bean Chicken
An easy slow cooker recipe
INGREDIENTS
2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
DIRECTIONS
Place frozen chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook low 8-10 hours and serve.
Number of Servings: 6
INGREDIENTS
2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
DIRECTIONS
Place frozen chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook low 8-10 hours and serve.
Number of Servings: 6
Saturday, February 27, 2010
Snickerdoodles
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees.
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place 2 inches apart on an ungreased cookie sheet.
(I put down parchment paper, and flattened the dough balls before baking, I used the bottom of a glass cup.)
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees.
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place 2 inches apart on an ungreased cookie sheet.
(I put down parchment paper, and flattened the dough balls before baking, I used the bottom of a glass cup.)
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Wednesday, February 3, 2010
Manicotti
1 box (8 oz.) Manicotti pasta
2 T. extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 cup chopped fresh basil leaves
1 tsp. salt
1 jar marinara sauce
1/2 cup grated Parmesan cheese
Preheat oven to 350. Cook Manicotti; drain and rinse in cool water. Set aside. Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirrring occasionally. Stir in spinach, continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. Spread 3/4 cup sauce over bottom of 13 x 9" baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; contunue baking 5-10 munutes or until cheese is melted. Makes 6 servings.
I substituted 1 box (10 oz.) frozen choppe spinach, thawed and well-drained, for fresh.
2 T. extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 cup chopped fresh basil leaves
1 tsp. salt
1 jar marinara sauce
1/2 cup grated Parmesan cheese
Preheat oven to 350. Cook Manicotti; drain and rinse in cool water. Set aside. Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirrring occasionally. Stir in spinach, continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. Spread 3/4 cup sauce over bottom of 13 x 9" baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; contunue baking 5-10 munutes or until cheese is melted. Makes 6 servings.
I substituted 1 box (10 oz.) frozen choppe spinach, thawed and well-drained, for fresh.
White Spaghetti Casserole
1 8oz. pkg. spaghetti
3 cups chicken broth
1/3 cup butter
1/3 cup flour
2 cups cubed cooked chicken
1 cup cream or half and half
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parsley
1 cup shopped mushrooms (optional)
1/4 cu Parmesan Cheese
Cook spaghetti and chicken. Heat chicken broth until bubbly. Set aside. In a pan melt butter and add flour. Cook for 3 to 5 minutes on low. Take off heat and stir in warm broth. Blend well and return to heat. Stir in cream, salt, pepper and parsley. Cook until you have a creamy consistency. Add chicken, spaghetti and mushrooms if desired. Pour into a 9 x 13 baking dish. Sprinkle Parmesan cheese and extra parsley over the top. Cover with tinfoil, and cook at 350 for 30 to 35 minutes.
Recipe from Tiffany at The Homemaking Helper
3 cups chicken broth
1/3 cup butter
1/3 cup flour
2 cups cubed cooked chicken
1 cup cream or half and half
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parsley
1 cup shopped mushrooms (optional)
1/4 cu Parmesan Cheese
Cook spaghetti and chicken. Heat chicken broth until bubbly. Set aside. In a pan melt butter and add flour. Cook for 3 to 5 minutes on low. Take off heat and stir in warm broth. Blend well and return to heat. Stir in cream, salt, pepper and parsley. Cook until you have a creamy consistency. Add chicken, spaghetti and mushrooms if desired. Pour into a 9 x 13 baking dish. Sprinkle Parmesan cheese and extra parsley over the top. Cover with tinfoil, and cook at 350 for 30 to 35 minutes.
Recipe from Tiffany at The Homemaking Helper
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