White Chicken Chili
by Kinder Giron
Ingredients:
1-2 lbs. chicken breasts, boiled and shredded (I use a turkey breast cutlet)
If in a hurry…can use canned chicken or turkey chunks
4 15 oz. cans Northern White Beans, do not drain
2 14 oz. cans of chicken broth
1 4oz. cans chopped green chilies
(can add or subtract depending on spiciness wishes)
1 T. dried minced onion
2 tsp. Garlic powder
2 tsp salt
2 tsp. Cumin
2 tsp. Oregano
1 tsp. Black pepper
can also add ½ tsp cayenne pepper is desired
2 c. sour cream
1 c. milk, half and half or whipping cream
Method:
Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.
This makes a lot! Usually half of this feed a family.
Wednesday, December 21, 2011
Monday, November 14, 2011
Chocolate Chip Cookies
Chocolate Chip Cookies
By Natalie Giron
1 C shortening
1 C sugar
1/2 C brown sugar
3 tsp vanilla
2 eggs
2 C flour
1/2 tsp salt
1 tsp soda
1 bag chocolate chips
Mix shortening, and sugars together. Add eggs and vanilla. Then add flour, salt, soda. Finally add the chocolate chips and bake at 350 for 10 to 12 minutes.
By Natalie Giron
1 C shortening
1 C sugar
1/2 C brown sugar
3 tsp vanilla
2 eggs
2 C flour
1/2 tsp salt
1 tsp soda
1 bag chocolate chips
Mix shortening, and sugars together. Add eggs and vanilla. Then add flour, salt, soda. Finally add the chocolate chips and bake at 350 for 10 to 12 minutes.
Garlic Chicken Pasta
Garlic Chicken Pasta
By Natalie Giron
4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil
Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.
By Natalie Giron
4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil
Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.
Monday, July 11, 2011
Aunt Shirley's Chicken Tortilla Casserole
Aunt Shirley's Chicken Tortilla Casserole
By Karen Butterfield
12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese
Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.
By Karen Butterfield
12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese
Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.
Wednesday, July 6, 2011
Chicken Opulent
Chicken Opulent
By Karen Butterfield
6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed
Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.
By Karen Butterfield
6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed
Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.
Monday, July 4, 2011
Bow Tie Chicken Salad
Bow Tie Chicken Salad
By Karen Butterfield
1 box bow tie pasta cooked
3 chicken breasts, cooked and cubed
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1 bunch grapes, cut in half
1 bunch onion, sliced
1/2 stalk celery, chopped
slivered almonds
1/2 bottle Litehouse coleslaw dressing
1 cup mayo
Mix all ingredients together EXCEPT the dressing and the mayo. Toss. Mix together the dressing and the mayo and pour over the salad. Salt and pepper to taste.
By Karen Butterfield
1 box bow tie pasta cooked
3 chicken breasts, cooked and cubed
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1 bunch grapes, cut in half
1 bunch onion, sliced
1/2 stalk celery, chopped
slivered almonds
1/2 bottle Litehouse coleslaw dressing
1 cup mayo
Mix all ingredients together EXCEPT the dressing and the mayo. Toss. Mix together the dressing and the mayo and pour over the salad. Salt and pepper to taste.
Sunday, July 3, 2011
Oven Stew
Oven Stew
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
Thursday, June 30, 2011
Patsy’s Spinach Salad
Patsy’s Spinach Salad
By Celeste Giron
Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard
Combine ingredients (a blender works great) and refrigerate over night so flavors blend.
Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.
Toss with dressing just before serving.
By Celeste Giron
Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard
Combine ingredients (a blender works great) and refrigerate over night so flavors blend.
Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.
Toss with dressing just before serving.
Broccoli Salad
Broccoli Salad
By Celeste Giron
1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds
Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.
Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk
By Celeste Giron
1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds
Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.
Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk
Sweet Pulled Pork
Sweet Pulled Pork
By Celeste Giron
3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.
Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.
(I add another can of Coke and cup of brown sugar because I like it sweet.)
By Celeste Giron
3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.
Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.
(I add another can of Coke and cup of brown sugar because I like it sweet.)
Chicken Tenders
Chicken Tenders
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
Kneaders Over-Night French Toast
Kneader’s Over-Night French Toast
By Celeste Giron
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.Serve warm.
This is the wonderful recipe for Kneader’s French toast that I found from the Internet. Don’t get raisin bread (unless you want to I guess). I used whipping cream for the Crème called for in the carmel syrup.
By Celeste Giron
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.Serve warm.
This is the wonderful recipe for Kneader’s French toast that I found from the Internet. Don’t get raisin bread (unless you want to I guess). I used whipping cream for the Crème called for in the carmel syrup.
Wednesday, June 29, 2011
Cool Whip Salad
Cool Whip Salad
By Karen Butterfield
10 oz Cool Whip
1- 3 oz Jello (strawberry or raspberry)
1/2 carton cottage cheese
2 c mini marshmallows
Frozen fruit (strawberries or raspberries)
Sprinkle dry jello over cool whip, mix well. Add cottage cheese, marshmallows and fruit.
Mix and chill
By Karen Butterfield
10 oz Cool Whip
1- 3 oz Jello (strawberry or raspberry)
1/2 carton cottage cheese
2 c mini marshmallows
Frozen fruit (strawberries or raspberries)
Sprinkle dry jello over cool whip, mix well. Add cottage cheese, marshmallows and fruit.
Mix and chill
Limeade Slush
Limeade Slush
By Karen Butterfield
1- 12 oz Limeade Concentrate
11 cups water
3 cups sugar
Combine and freeze until solid.
To serve mix with Sprite
By Karen Butterfield
1- 12 oz Limeade Concentrate
11 cups water
3 cups sugar
Combine and freeze until solid.
To serve mix with Sprite
Bette's Onion Chip Dip
Bette's Onion Chip Dip
By Karen Butterfield
From Bette Boice
2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar
Mix and chill overnight
You may want to add more seasoning to taste
By Karen Butterfield
From Bette Boice
2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar
Mix and chill overnight
You may want to add more seasoning to taste
Uncle Rulons Carmel Corn
Uncle Rulons Carmel Corn
By Karen Butterfield
1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water
1 cube butter
2 tsp vanilla
1 tsp soda
Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy
By Karen Butterfield
1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water
1 cube butter
2 tsp vanilla
1 tsp soda
Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy
Monday, June 27, 2011
Chicken Parmesan
Chicken Parmesan
By Glade Butterfield
1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese
Preheat oven to 375*. 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 on each side.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Serve over pasta and additional sauce.
By Glade Butterfield
1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese
Preheat oven to 375*. 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 on each side.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Serve over pasta and additional sauce.
Saturday, June 25, 2011
Green Chile Pasta Casserole
Green Chile Pasta Casserole
By Celeste Giron
8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream
Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.
* the chile sauce come in mild to hot; use the one you like best
By Celeste Giron
8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream
Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.
* the chile sauce come in mild to hot; use the one you like best
Carrot Cake
Carrot Cake
By Celeste Giron
2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon
Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.
Cream Cheese Frosting
4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla
Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.
By Celeste Giron
2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon
Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.
Cream Cheese Frosting
4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla
Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.
Cherry Cheesecake
Cherry Cheesecake
By Celeste Giron
1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling
Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.
By Celeste Giron
1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling
Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.
Éclairs
Éclairs
By Celeste Giron
1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.
Filling
3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping
Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.
Chocolate Frosting
2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.
Mix all ingredients until smooth and frost the éclairs.
By Celeste Giron
1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.
Filling
3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping
Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.
Chocolate Frosting
2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.
Mix all ingredients until smooth and frost the éclairs.
Monday, June 20, 2011
Chili
Chili
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
Sweet and Sour Meat Balls
Sweet and Sour Meatballs
By Celeste Giron
1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste
Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.
In large frying pan mix:
½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice
By Celeste Giron
1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste
Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.
In large frying pan mix:
½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice
Chicken Breasts Supreme
Chicken Breasts Supreme
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
Marble Squares
Marble Squares
By Celeste Giron
1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).
Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate
Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt
Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.
By Celeste Giron
1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).
Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate
Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt
Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.
Saturday, June 18, 2011
Scrumptious Cream Cheese Casserole
Scrumptioue Cream Cheese Casserole
By Kinder Giron
22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese
Cook noodles according to package and set aside
Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside
Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes
In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.
Bake at 350 for 30-45 minutes.
Enjoy!
By Kinder Giron
22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese
Cook noodles according to package and set aside
Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside
Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes
In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.
Bake at 350 for 30-45 minutes.
Enjoy!
Butter Chicken
Butter Chicken (Murgh Makhami )
By Kinder Giron
Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )
Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt
For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish
1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!
By Kinder Giron
Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )
Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt
For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish
1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!
Tuti Fruity Ice Cream
Tuti Fruity Ice Cream
By Karen Butterfield
6 mashed bananas
1 bottle maraschino cherries
1 large can crushed pineapple with juice
3 3/4 cup sugar
3 cups milk
1 1/2 quart whipping cream
6 T lemon juice
red food coloring
Mix together and add milk to 4" from top.Makes 6 quarts
By Karen Butterfield
6 mashed bananas
1 bottle maraschino cherries
1 large can crushed pineapple with juice
3 3/4 cup sugar
3 cups milk
1 1/2 quart whipping cream
6 T lemon juice
red food coloring
Mix together and add milk to 4" from top.Makes 6 quarts
Friday, June 17, 2011
Chicken Cilantro Wraps
Chicken Cilantro Wraps
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
Hot and Sour Soup
Hot and Sour Soup
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
Chicken and Asparagus Sandwiches
Chicken and Asparagus Sandwiches
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
Fudge
Fudge
By Celeste Giron
6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts
Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.
By Celeste Giron
6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts
Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.
Texas Caviar
Texas Caviar
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
Jezebel Sauce
Jezebel Sauce
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
Barbeque Turkey or Chicken Breasts
Barbeque Turkey or Chicken Breasts
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
Taco Soup
Taco Soup
By Celeste Giron
Fry 1 pound of hamburger and drain.
Add
2c. chopped celery
1 pkg. taco seasoning mix
2 c. chopped carrots
2 cans kidney beans, drained and rinsed
2 cans cream of potato soup
1 qt. tomatoes
1 can beef bouillon or one cube Boullion and 1 cup water
1-8oz. can tomato sauce
Simmer on low for 2 hours. Serve grated Mozzarella or Jack cheese and crushed corn ships over the soup.
By Celeste Giron
Fry 1 pound of hamburger and drain.
Add
2c. chopped celery
1 pkg. taco seasoning mix
2 c. chopped carrots
2 cans kidney beans, drained and rinsed
2 cans cream of potato soup
1 qt. tomatoes
1 can beef bouillon or one cube Boullion and 1 cup water
1-8oz. can tomato sauce
Simmer on low for 2 hours. Serve grated Mozzarella or Jack cheese and crushed corn ships over the soup.
Minestrone Soup
Minestrone Soup
By Celeste Giron
1 lb. mild sausage
½ tsp. leaf basil
1 qt. water
1 tsp. leaf oregano
2 onions, chopped
salt and pepper to taste
2 large carrots, sliced
garlic salt to taste
2 large celery sticks, diced
1 can garbanzo beans, drained
1 (28 oz) can tomatoes, pureed
1 can green beans, drained
2 (8oz) cans tomato sauce
1 c. macaroni, uncooked
2 c. beef bouillon
1 Tbs. parsley flakes
Brown pork sausage in large pan; drain. Add water and simmer for 5 minutes. Add onions, carrots, celery, tomatoes, tomato sauce, parsley, bouillon and seasonings. Simmer covered for 6 hours. ( I actually just cook it until the vegetables are tender). Thirty minutes before serving, add drained garbanzo and green beans and macaroni. Simmer until macaroni is tender. Serve hot with Parmesan cheese, if desired. Makes 10 to 12 servings.
By Celeste Giron
1 lb. mild sausage
½ tsp. leaf basil
1 qt. water
1 tsp. leaf oregano
2 onions, chopped
salt and pepper to taste
2 large carrots, sliced
garlic salt to taste
2 large celery sticks, diced
1 can garbanzo beans, drained
1 (28 oz) can tomatoes, pureed
1 can green beans, drained
2 (8oz) cans tomato sauce
1 c. macaroni, uncooked
2 c. beef bouillon
1 Tbs. parsley flakes
Brown pork sausage in large pan; drain. Add water and simmer for 5 minutes. Add onions, carrots, celery, tomatoes, tomato sauce, parsley, bouillon and seasonings. Simmer covered for 6 hours. ( I actually just cook it until the vegetables are tender). Thirty minutes before serving, add drained garbanzo and green beans and macaroni. Simmer until macaroni is tender. Serve hot with Parmesan cheese, if desired. Makes 10 to 12 servings.
Wednesday, June 15, 2011
Chicken Almond
CHICKEN ALMOND
By Valerie Butterfield
2 lbs pork sausage
2 onions
1 bell pepper
6 stalks of celery
1 c blanched almonds, halfed
2 c raw rice
3 pks lipton chicken noodle soup
(chicken or turkey are also good in this recipe)
Sear sausage. Add chopped onions, celery, bell pepper.
Cook until onions turn light yellow.
Boil 9 cups water, then add 3 pks soup & bring to boil.
Add rice, sausage mixture & almonds. Will be soupy but
rice will expand & take up soup.
Bake in opened casserole dish for 1 hour in 350 deg oven.
It takes a pretty big casserole dish to hold it all.
By Valerie Butterfield
2 lbs pork sausage
2 onions
1 bell pepper
6 stalks of celery
1 c blanched almonds, halfed
2 c raw rice
3 pks lipton chicken noodle soup
(chicken or turkey are also good in this recipe)
Sear sausage. Add chopped onions, celery, bell pepper.
Cook until onions turn light yellow.
Boil 9 cups water, then add 3 pks soup & bring to boil.
Add rice, sausage mixture & almonds. Will be soupy but
rice will expand & take up soup.
Bake in opened casserole dish for 1 hour in 350 deg oven.
It takes a pretty big casserole dish to hold it all.
Chili Rellenos Casserole
CHILI RELLENOS CASSEROLE
By Valerie Butterfield
2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour
Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.
Watch carefully.
By Valerie Butterfield
2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour
Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.
Watch carefully.
Three Bean Bake
THREE BEAN BAKE
By Valerie Butterfield
1 lb ground beef
1 c onions chopped
Brown & drain.
8 strips bacon-fried & crumbled
1 can pork & beans (15oz)
1 cans dark kidney beans (15oz)
1 cans butter beans (15oz)
1 cups ketchup
1/2 c brown sugar
2 Tbsp vinegar
1 tsp salt & pepper
Mix & bake at 300 degrees for 2 hours
or crockpot on low for 4-6hrs or high for
3 hrs.
Cook them until they are as thick
or as runny as you'd like.
By Valerie Butterfield
1 lb ground beef
1 c onions chopped
Brown & drain.
8 strips bacon-fried & crumbled
1 can pork & beans (15oz)
1 cans dark kidney beans (15oz)
1 cans butter beans (15oz)
1 cups ketchup
1/2 c brown sugar
2 Tbsp vinegar
1 tsp salt & pepper
Mix & bake at 300 degrees for 2 hours
or crockpot on low for 4-6hrs or high for
3 hrs.
Cook them until they are as thick
or as runny as you'd like.
Saturday, June 11, 2011
Quick and Delicious Chocolate Pudding Pie
Quick and Delicious Chocolate Pudding Pie
By Grandma Butterfield
1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)
Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.
By Grandma Butterfield
1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)
Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.
Carmel Corn
Carmel Corn
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
Lemonade Salad
Lemonade Salad
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
Tijuana Torte
Tijuana Torte
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
Cinnamon Candy Jello
Cinnamon Candy Jello
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
Monday, June 6, 2011
Personal Pizzas
Personal Pizzas
By Natalie Giron
Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings
Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.
By Natalie Giron
Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings
Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.
Sweet and Sour Chicken
Sweet and Sour Chicken
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
Country Style Pork Ribs
Country Style Pork Ribs
By Natilie Giron
3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder
1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.
By Natilie Giron
3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder
1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.
Thursday, May 19, 2011
Easy Cherry Cheese Pie
Easy Cherry Cheese Pie
By Grandma Butterfield
1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled
in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings
Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling
By Grandma Butterfield
1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled
in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings
Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling
Monday, May 9, 2011
THE Best Enchiladas EVER
Pre-heat oven to 350*
about 3 bunches of green onions
3 Serrano peppers if wanted for hot enchiladas
cilantro
shredded cheese
shredded lettuce (you can get it at Sam's club)
spray baking sheet with non-stick spray
take a pinch of lettuce, onion, cheese, and cilantro roll in tortilla that has been dipped in the enchilada sauce
there will be about 15 per pan
Cover with enchilada sauce and cook about 30 minutes
Steve insists that the best place to get great tortillas is Mama Maria, la Favorita you can get them at 6200 south and Bangater at the Reams Store
Enchilada Sauce
Make a rue with equal parts butter and flour
melt butter and then whisk in the flour
add salt and pepper to taste
add 3/4 oz (more or less) California chili powder
add red crushed pepper flakes (it makes if hot)
add cayenne pepper
let cook until bubbly
To the mixture add about 11 cups of water and 11 chicken bullion cubs
Cook on high until it thickens, but not too thick
Call Steve to come and taste the sauce to see if it is good.
Pour over enchiladas and cook
about 3 bunches of green onions
3 Serrano peppers if wanted for hot enchiladas
cilantro
shredded cheese
shredded lettuce (you can get it at Sam's club)
spray baking sheet with non-stick spray
take a pinch of lettuce, onion, cheese, and cilantro roll in tortilla that has been dipped in the enchilada sauce
there will be about 15 per pan
Cover with enchilada sauce and cook about 30 minutes
Steve insists that the best place to get great tortillas is Mama Maria, la Favorita you can get them at 6200 south and Bangater at the Reams Store
Enchilada Sauce
Make a rue with equal parts butter and flour
melt butter and then whisk in the flour
add salt and pepper to taste
add 3/4 oz (more or less) California chili powder
add red crushed pepper flakes (it makes if hot)
add cayenne pepper
let cook until bubbly
To the mixture add about 11 cups of water and 11 chicken bullion cubs
Cook on high until it thickens, but not too thick
Call Steve to come and taste the sauce to see if it is good.
Pour over enchiladas and cook
Friday, April 22, 2011
Easter Cookies
Teaching Easter
Teaching the REAL meaning of Easter is
NOT a super easy task for little ones who don't understand death and resurrection.
NOT a super easy task for little ones who
DO understand about candy, toys and Easter egg hunts.
EASTER COOKIES
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible
Preheat oven to 300 degrees (this is important—don’t wait until you’re halfway done with the recipe)
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, he was beaten by the Roman soldiers. Read John 19:1-3. (Put nuts aside).
Let each child smell vinegar. Put vinegar into mixing bowl. Explain when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave HIS life in order to give US life. Read John 10:10-11
Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing.
Add sugar. Explain that the sweetest part of the story is that Jesus died because he loves us and died for our sins. He wants us to know him and belong to him. Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax-paper covered cookie sheet. Explain that each mount represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20, 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hallow. On the first Easter, Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9
Teaching the REAL meaning of Easter is
NOT a super easy task for little ones who don't understand death and resurrection.
NOT a super easy task for little ones who
DO understand about candy, toys and Easter egg hunts.
EASTER COOKIES
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible
Preheat oven to 300 degrees (this is important—don’t wait until you’re halfway done with the recipe)
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, he was beaten by the Roman soldiers. Read John 19:1-3. (Put nuts aside).
Let each child smell vinegar. Put vinegar into mixing bowl. Explain when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave HIS life in order to give US life. Read John 10:10-11
Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.
So far the ingredients are not very appetizing.
Add sugar. Explain that the sweetest part of the story is that Jesus died because he loves us and died for our sins. He wants us to know him and belong to him. Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax-paper covered cookie sheet. Explain that each mount represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20, 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hallow. On the first Easter, Jesus’ followers were amazed to find the tomb open and empty. Read Matthew 28:1-9
Sunday, March 6, 2011
Mom's Butterhorn Rolls
Mom's Butterhorn Rolls
By Karen Butterfield
Dissolve:
1/2 cup warm water
1 T yeast
Add:
1 cup lukewarm milk
1/2 cup melted butter
1/2 cup sugar
3 eggs well beaten
3/4 tsp salt
4 1/2 - 4 3/4 cup flour
Mix in order given.
Let raise 3 hours.
Divide in half.
Roll out into a round circle.
Brush with butte.
Cut into 16 pieces (cut like you would a pie or a pizza)
Roll big side towards the smaller side
Place on greased sheet.
Let raise 1 1/2 hours.
Bake at 350 degrees for 12-15 minutes
By Karen Butterfield
Dissolve:
1/2 cup warm water
1 T yeast
Add:
1 cup lukewarm milk
1/2 cup melted butter
1/2 cup sugar
3 eggs well beaten
3/4 tsp salt
4 1/2 - 4 3/4 cup flour
Mix in order given.
Let raise 3 hours.
Divide in half.
Roll out into a round circle.
Brush with butte.
Cut into 16 pieces (cut like you would a pie or a pizza)
Roll big side towards the smaller side
Place on greased sheet.
Let raise 1 1/2 hours.
Bake at 350 degrees for 12-15 minutes
Saturday, March 5, 2011
Chocolate Zucchini Bread
Chocloate Zucchini Bread
By Karen Butterfield
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa
Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.
By Karen Butterfield
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa
Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.
Chicken Enchiladas
Chicken Enchiladas
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
Wednesday, March 2, 2011
Slow Cooker Turkey
Slow Cooker Turkey
By Marissa Nichols Giron
This recipe makes a very moist turkey. It is great for an easy turkey dinner one night and sandwiches the next.
Ingredients:
1 fresh or thawed turkey
1 tsp salt
½ tsp pepper
1 tsp chicken flavored instant bullion
½ cup water
1 bay leaf
½ onion chopped
1-2 stalks celery chopped
Instructions:
Remove gravy packet and extra parts, if any, from the turkey cavity. Place the chopped onion, chopped celery and bay leaf in the turkey cavity. Salt and Pepper the turkey. Pour the water with chicken bullion over the turkey.
Cook on low in a slow cooker for 8-9 hours
By Marissa Nichols Giron
This recipe makes a very moist turkey. It is great for an easy turkey dinner one night and sandwiches the next.
Ingredients:
1 fresh or thawed turkey
1 tsp salt
½ tsp pepper
1 tsp chicken flavored instant bullion
½ cup water
1 bay leaf
½ onion chopped
1-2 stalks celery chopped
Instructions:
Remove gravy packet and extra parts, if any, from the turkey cavity. Place the chopped onion, chopped celery and bay leaf in the turkey cavity. Salt and Pepper the turkey. Pour the water with chicken bullion over the turkey.
Cook on low in a slow cooker for 8-9 hours
Healthish Buffalo Chicken Dip
Healthish Buffalo Chicken Dip
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
Monday, February 28, 2011
Chex Mix Sweet Recipe
Chex Mix Sweet Recipe
By Val Butterfield
1 large box Rice Chex
1 large box Golden Grahams
2 cups sliced almonds
2 cups coconut
2 cups white Karo syrup
2 cups granulated sugar
3 cubes real butter
Combine dry ingredients.
Bring to boil syrup, sugar & butter & boil
2-3 minutes.
Pour over dry ingredients &
mix well.
By Val Butterfield
1 large box Rice Chex
1 large box Golden Grahams
2 cups sliced almonds
2 cups coconut
2 cups white Karo syrup
2 cups granulated sugar
3 cubes real butter
Combine dry ingredients.
Bring to boil syrup, sugar & butter & boil
2-3 minutes.
Pour over dry ingredients &
mix well.
Chicken a La Mexicana
Chicken a La Mexicana
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
May's Salsa
May's Salsa
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
Chicken Salad
Chicken Salad
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
Clam Chowder
Clam Chowder
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
Baked Beans
Baked Beans
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
Bowtie Chicken Salad
Bowtie Chicken Salad
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
Monday, February 14, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
Thursday, February 10, 2011
Café Rio Creamy Cilantro Salad Dressing
Café Rio Creamy Cilantro Salad Dressing
By Kinder Giron
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk Dressing mix
1 cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
¼ crushed cayenne pepper (optional)
Mix all ingredients in a blender and refrigerate at least one hour.
By Kinder Giron
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk Dressing mix
1 cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
¼ crushed cayenne pepper (optional)
Mix all ingredients in a blender and refrigerate at least one hour.
Café Rio Rice
Café Rio Rice
By Kinder Giron
3 cups water
4 tsp Chicken bullion
4 tsp Garlic
¼ bunch cilantro chopped
1 can green chilis
¼ tsp salt
1 tbls butter
½ onion chopped
2 cups min rice
Cook like normal Minute rice with all ingredients included with water. Or if using rice cooker, use regular rice add a little extra water will all ingredients and cook.
By Kinder Giron
3 cups water
4 tsp Chicken bullion
4 tsp Garlic
¼ bunch cilantro chopped
1 can green chilis
¼ tsp salt
1 tbls butter
½ onion chopped
2 cups min rice
Cook like normal Minute rice with all ingredients included with water. Or if using rice cooker, use regular rice add a little extra water will all ingredients and cook.
Café Rio Pork
Café Rio Pork
By Kinder Giron
1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)
Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.
Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.
By Kinder Giron
1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)
Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.
Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.
Mexican Corn Pudding
Mexican Corn Pudding
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
Monday, January 31, 2011
Easy and Delicious Guacamole
Easy and Delicious Guacamole
by Aubrey Culverwell
avocados
about ¼ tsp. salt per avocado
about 2 Tbsp. salsa per avocado
about 3/4 tsp. garlic powder per avocado
about ½ tsp. lemon or lime juice per avocado
chopped cilantro (optional)
chopped onion (optional)
Halve avocados and gently squeeze out pits. Scoop avocado fruit into bowl. Add salt, juice, salsa and garlic powder. Mash with a fork, leaving some chunks, if desired. Taste. If you can't taste the avocado much, add more salt. If it's a little flat, dribble in more juice. If it's not spicy enough, add more salsa. Play with it. Stir in cilantro and/or onion at the end if desired.
by Aubrey Culverwell
avocados
about ¼ tsp. salt per avocado
about 2 Tbsp. salsa per avocado
about 3/4 tsp. garlic powder per avocado
about ½ tsp. lemon or lime juice per avocado
chopped cilantro (optional)
chopped onion (optional)
Halve avocados and gently squeeze out pits. Scoop avocado fruit into bowl. Add salt, juice, salsa and garlic powder. Mash with a fork, leaving some chunks, if desired. Taste. If you can't taste the avocado much, add more salt. If it's a little flat, dribble in more juice. If it's not spicy enough, add more salsa. Play with it. Stir in cilantro and/or onion at the end if desired.
Southwestern Eggrolls
Southwestern Eggrolls
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
Friday, January 28, 2011
Pizza Dough
Pizza dough
By Karen Butterfield
1 pkg active dry yeast
1 cup very warm water
2 1/2 cups flour
2 Tbs vegetable oil
1tsp sugar
1 tsp salt
Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients. Once mixed, turn out onto a floured surface and knead until smooth. Let rest 5 minutes.
Top with favorite ingredients.
Bake at 425* for 15-20 minutes.
By Karen Butterfield
1 pkg active dry yeast
1 cup very warm water
2 1/2 cups flour
2 Tbs vegetable oil
1tsp sugar
1 tsp salt
Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients. Once mixed, turn out onto a floured surface and knead until smooth. Let rest 5 minutes.
Top with favorite ingredients.
Bake at 425* for 15-20 minutes.
Wednesday, January 26, 2011
Lieu Lieu's Sugar Cookies
Lieu Lieu's Sugar Cookies
By Kinder Giron
2 C Sugar
1 C Margarine
1 C Shortening
6 eggs
6 tsp. baking powder
7 C Flour
4 tsp. Vanilla
1/2 tsp salt
Mix ingrediants, roll dough out and cut out your shapes. Bake at 375 for 5-7 minutes.
By Kinder Giron
2 C Sugar
1 C Margarine
1 C Shortening
6 eggs
6 tsp. baking powder
7 C Flour
4 tsp. Vanilla
1/2 tsp salt
Mix ingrediants, roll dough out and cut out your shapes. Bake at 375 for 5-7 minutes.
Chocolate Cake
Chocolate cake.
By Grant Giron
Step 1. 2 ½ cups water 2 ½ cups butter½ + 1/8 cups cocoa. Bring to a boil in a saucepan on medium heat
Step 2.Mix together, adding one ingredient at a time.
5 cups flour5 cups sugar½ + 1/8 teaspoon salt
Add saucepan mixture and mix well.
Step 3.
Mix together
1 ¼ cups sour cream5 beaten eggs½ tablespoon + 1 teaspoon baking soda
Combine with steps 1 and 2 and mix well.
Bake @ 325 degrees for 1 ½ to 2 hours.
Icing – DON’T USE ELECTRIC MIXER, MIX BY HAND.2 Cups Butter (very soft, not melted)10 cups powdered sugar1 ½ cups cocoa 4 teaspoons vanilla1 ¼ cups milk
This was from a restaurant i worked at. I cut it in half already....but it still makes two cakes, so you'd probably want to half it again.
Couple small changes:I made the full recipe and with dual convection on 300 degrees 1 & 1/2 hours was plenty.
Icing: I would change the cocoa to 1 cup... maybe 1 1/4 cups if you like it chocolaty.I used Kirkland pure vanilla and 4 teaspoons was too potent. I would start with 3 teaspoons and add more to taste. When I used imitation vanilla I think Iwould add more than 4 teaspoons.
By Grant Giron
Step 1. 2 ½ cups water 2 ½ cups butter½ + 1/8 cups cocoa. Bring to a boil in a saucepan on medium heat
Step 2.Mix together, adding one ingredient at a time.
5 cups flour5 cups sugar½ + 1/8 teaspoon salt
Add saucepan mixture and mix well.
Step 3.
Mix together
1 ¼ cups sour cream5 beaten eggs½ tablespoon + 1 teaspoon baking soda
Combine with steps 1 and 2 and mix well.
Bake @ 325 degrees for 1 ½ to 2 hours.
Icing – DON’T USE ELECTRIC MIXER, MIX BY HAND.2 Cups Butter (very soft, not melted)10 cups powdered sugar1 ½ cups cocoa 4 teaspoons vanilla1 ¼ cups milk
This was from a restaurant i worked at. I cut it in half already....but it still makes two cakes, so you'd probably want to half it again.
Couple small changes:I made the full recipe and with dual convection on 300 degrees 1 & 1/2 hours was plenty.
Icing: I would change the cocoa to 1 cup... maybe 1 1/4 cups if you like it chocolaty.I used Kirkland pure vanilla and 4 teaspoons was too potent. I would start with 3 teaspoons and add more to taste. When I used imitation vanilla I think Iwould add more than 4 teaspoons.
Squash Casserole
Squash Casserole
By Karen Butterfield
2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream
8 oz pkg. dry stuffing mix
1/2 cup melted butter
cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.
By Karen Butterfield
2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream
8 oz pkg. dry stuffing mix
1/2 cup melted butter
cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.
Potato Cheese Soup
Potato Cheese Soup
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
Friday, January 14, 2011
Southwest Chicken Chowder
~Southwest Chicken Chowder~
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
Sour Cream Potatoes
Sour Cream Potatoes
By Karen Butterfield
24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs melted butter
Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.
By Karen Butterfield
24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs melted butter
Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.
Monday, January 10, 2011
Olive Garden's Pasta Fagiolli Soup
Olive Garden's Pasta Fagiolli Soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
Wednesday, January 5, 2011
Beef Taco Skillet
Beef taco skillet
By Karen Butterfield
prep time 5 min
cook time 20 minutes
1 lb ground beef
1 can tomato soup
1/2 cup slasa
1/2 cup water
6 flour or corn tortillas (6"), cut into 1'" pieces
1/2 cup shredded cheddar or mexican blend cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain off fat.
2. Stir in soup salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. top with cheese.
By Karen Butterfield
prep time 5 min
cook time 20 minutes
1 lb ground beef
1 can tomato soup
1/2 cup slasa
1/2 cup water
6 flour or corn tortillas (6"), cut into 1'" pieces
1/2 cup shredded cheddar or mexican blend cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain off fat.
2. Stir in soup salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. top with cheese.
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