Personal Pita Pizzas - Britta
Chalupa - Cheryl
Pulled Pork Sandwiches - Elsje
Baked 4-Cheese Pasta - Julianne
Black Eyed Peas and Cornbread - Kim Rogers
Zesty Cream Cheese Chicken - Kim Roylance
Chicken Broccoli Casserole and Chocolate Chip Pumpkin Bars - Kimberly
Crock Pot Beef Stroganoff - Stacey
Chicken Tetrazzini - Tamara
Clam/Corn Chowder - Tawnee
Friday, November 11, 2011
Crock Pot Beef Stroganoff
1 1/2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. Worcestershire sauce
1/2 c. water
8 oz. cream cheese
couple of dashes of Garlic Salt
In the slow cooker, stir in all the ingredients, except the meat AND the cream cheese, together. Once combined, add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or potatoes.
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. Worcestershire sauce
1/2 c. water
8 oz. cream cheese
couple of dashes of Garlic Salt
In the slow cooker, stir in all the ingredients, except the meat AND the cream cheese, together. Once combined, add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or potatoes.
Zesty Cream Cheese Chicken
1 8 oz package of lowfat cream cheese
2 cans cream of chicken/mushroom soup
1 teaspoon chicken bullion
2 large chicken breasts
1 bottle fat-free zesty Italian salad dressing
2 cups rice
Directions:
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
2 cans cream of chicken/mushroom soup
1 teaspoon chicken bullion
2 large chicken breasts
1 bottle fat-free zesty Italian salad dressing
2 cups rice
Directions:
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
Martha Stewart Chicken Tetrazzini
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine (I used white grape juice as a substitute)
1.5 cups grated Parmesan cheese
1.5 cups grated cheddar cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1/2 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine/white grape juice. Bring to a boil; reduce to a simmer, and add parmesan, cheddar cheese and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine (I used white grape juice as a substitute)
1.5 cups grated Parmesan cheese
1.5 cups grated cheddar cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1/2 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine/white grape juice. Bring to a boil; reduce to a simmer, and add parmesan, cheddar cheese and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
Golden Sweet Cornbread
1 c flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/2 c vegetable oil
Preheat oven to 400. Spray or lightly grease a 9" round pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well comined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/2 c vegetable oil
Preheat oven to 400. Spray or lightly grease a 9" round pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well comined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Black Eyed Peas
1 lb pkg dried black eyed peas
4 c water
2 tsp salt
1/4 tsp pepper
1 lrg onion
2 stalks celery, chopped (optional)
2 ham hocks
Soak beans in water over night. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on HIGH 1-2 hours then LOW for 8-9 hours. Serve over hot rice & a side of cornbread. Growing up my family also liked to mix ketchup in it (but not me). **My crock-pot is different where I usually cook this on HIGH for 1 hour and then LOW for about 6 hours.
4 c water
2 tsp salt
1/4 tsp pepper
1 lrg onion
2 stalks celery, chopped (optional)
2 ham hocks
Soak beans in water over night. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on HIGH 1-2 hours then LOW for 8-9 hours. Serve over hot rice & a side of cornbread. Growing up my family also liked to mix ketchup in it (but not me). **My crock-pot is different where I usually cook this on HIGH for 1 hour and then LOW for about 6 hours.
Chalupa
3-4 lbs pork loin roast
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions
Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.
Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions
Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.
Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream
Chocolate Chip Pumpkin Bars
3 eggs
1.5 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
1.5 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Guittard chocolate chips
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Sprinkle chocolate chips evenly over top. Bake for 30 minutes.
Let cool completely before frosting.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
1.5 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
1.5 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Guittard chocolate chips
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Sprinkle chocolate chips evenly over top. Bake for 30 minutes.
Let cool completely before frosting.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
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