Garlic Cheddar Chicken

Six Sisters Stuff

http://www.sixsistersstuff.com/2014/07/garlic-cheddar-chicken-recipe.html

INGREDIENTS:

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1-1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin (or 4 butterflied-cut horizontally in half)

DIRECTIONS:

1.   Preheat oven to 350 degrees F.

2.   Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3.   In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4.   Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

5.   Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

NOTE:  Seems like it would be better to leave the cheddar cheese out of the breading and just sprinkle it on top of the chicken before cooking.  The cheddar is hard to coat on the chicken.

Buffalo Chicken Tacos

http://www.mrsregueiro.com/2011/09/buffalo-chicken-tacos.html

Yield: 5 servings, 2 tacos each.

Ingredients: 

1/3 cup flour
3 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions:
Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder.  Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. 

Grilled Chinese Chicken Kabobs

Another delicious recipe from one of my favorite blogs, Six Sisters' Stuff.  These kabobs are simple with lots of flavor!

Ingredients:

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces (1 breast per person)

Directions:
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).

Top with sliced green onions and serve with Grilled Caramelized Pineapple.

Cheeseburger Wraps

This recipe comes from Six Sisters' Stuff.  This tastes better than it sounds.  

Ingredients:
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
These go perfectly with our Baked Tater Wedges and Fry Sauce!

This recipe from: http://www.sixsistersstuff.com/2013/07/cheeseburger-wraps.html#gGD8qf5KMBO4sdGG.99

Chicken Rolls

375 degree - 20 minutes

(May be frozen uncooked and then cooked for 25-30 minutes.)

Chicken Rolls:

2 cups cooked chicken, beef or turkey- small pieces

6 ounces Cream cheese, softened

1/4 teaspoon pepper

2 Tablespoons minced Chives

4 tablespoons butter, softened 

1 small can mushrooms (optional)

Slivered Almonds

2 cylinders of Crescent Refrigerated Rolls 

Optional Bread coating:

1 package stuffing, 

1/4 cup melted margarine 

Gravy:

1 can Cream of Chicken soup

enough milk to thin to a gravy texture (about 1 cup)

CHICKEN ROLL DIRECTIONS:

Combine cream cheese, (optional mushrooms), butter and pepper until smooth.  Stir in meat.  Separate rolls into 16 sections and divide the meat filling equally on each roll.  Roll up each roll and tuck corners under.  If adding, bread coating, dip top of each roll in melted margarine and then stuffing mix.

 

Bake on ungreased cookie sheet, leaving 1 inch space around each roll.  Bake at 375 degrees for 20 minutes or until browned.

GRAVY DIRECTIONS:

Combine Cream of Chicken soup with milk and heat.  Just before serving, put gravy over top of each cooked roll.

Recipe from Phyllis Nicoll & Sue Hirst, Country View Ward

Chicken Roll Recipe Calories = 3682/16 rolls = 230 calories per roll   

Gravy Calories =600/16 tbs = 38 calories per Tablespoon

Chive and Onion Mashed Potatoes

This recipe comes from Real Mom Kitchen.  They are scrumptious and easy.

INGREDIENTS:

2 1/2 pounds baking potatoes, peeled and quartered (this is about 7 russet potatoes)
1 (8 oz.) tub Chive and Onion cream cheese spread

   or make your own Chive & Onion Cream Cheese Spread
1 Tbsp butter
milk
salt to taste

DIRECTIONS:

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.

Drain potatoes and mash. Mix in the cream cheese, butter, and enough milk to reach desired consistency. Makes 8 1/2 cup servings.

Recipe Adapted form Taste of Home Cooking School Spring 2011 issue

BBQ Ribs

This recipe come from Six Sister's Stuff.  I love their recipes.  These were delicious!  Easy to make too.  I used regular country pork ribs, cooked them all day long in the crock pot.  Because I was worried that they would literally fall apart, since I had boneless country pork ribs, I used my electric grill and finished it up smothering them in BBQ Sauce. I served them with a spinach salad. Yummy!

Ingredients:
1 (2-3 lb) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)

Directions:
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).

Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).

Serve immediately and enjoy!

Recipe slightly adapted from Domestication in Progress.

Orange Creamsicle Jell-O

This Jell-O is so simple but gets so many compliments when it is served of how wonderful it is.  It is so funny to me because it is the easiest Jell-O recipe I make.

 

INGREDIENTS:

2 cups boiling water
1 large box Orange Jell-O (6 oz.) or other flavor

1/2 cup cold water
2 cups Cool Whip, thawed (that is about 75%-80% of the carton)

            OR 1 1/2 cups Whipping Cream, 1 tsp vanilla, 1/3 cup powdered sugar

DIRECTIONS:

Place orange Jell-O in a large bowl. Pour in 2 cups boiling water. Stir until completely dissolved.   Add 1/2 cup cold water. 

Stir in 2 cups (about 75-80% of the basic Cool Whip carton) of Cool Whip. It will melt. The mixture will be opaque. It will separate into a two layer Jell-O as it chills.  Pour into 8” square pan.  Chill until firm (preferably overnight).   Cut into squares. I cut 6x6 for 36 squares.

This recipe comes from  The Food Librarian

Red-and-White Mostaccioli

This recipe comes from The Food Nanny Rescues Dinner (Liz Edmonds), pg. 73

INGREDIENTS:
1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (see below)
1 (26-ounce) jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, pour half the Alfredo sauce, half the spaghetti sauce, and 1-1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Alfredo Sauce

INGREDIENTS:
1/2 cup (1 stick) butter
1 (3-ounce) package cream cheese (softened)
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper

DIRECTIONS:

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the heavy cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. Cook and stir for desired consistency.

2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Shrimp Macaroni Salad

This recipe comes from Carolyn Kaiserman.  She was a member of my ward growing up, Kaysville 20th Ward.  And then my brother, Mark,  married her daughter, Kristie.  So we have been able to keep in touch with Carolyn over the years.  She is a great cook and this dish is known to show up at showers or family gatherings.  It's a great recipe.  The ingredient list has had an attempt to put some measurements by them, but truth be told, this is one of those recipes she just throws together. 

Yield: 6-8 servings

Note: Let blend overnight.

SALAD INGREDIENTS:

2/3 package (16oz) very small macaroni shells or rings

3-4 boiled eggs, chopped

1 cup celery, diced

diced green onions

2 can shrimp, washed and drained

Salt & pepper to taste

Dressing:

Miracle Whip

canned milk

mustard

DIRECTIONS:

Boil macaroni, as per directions on package.  Cool.  Add eggs, celery, shrimp, and salt & pepper.  

To make dressing, add Miracle Whip 1 large spoon at a time.  Add mustard 1 teaspoon for every spoon of Miracle Whip.  Add a little canned milk to thin the Miracle Whip a little.  Mix together and add to macaroni salad.  Let stand overnight to blend.

Ritzy Chicken

This recipe comes from Real Mom Kitchen.

Serves 6

INGREDIENTS:

4 chicken breasts, each cut into thirds

1-1/2 sleeves Ritz crackers, crushed into crumbs

1/4 teaspoon salt

pepper to taste

1 clove garlic

2 cups shredded cheddar cheese

1/4 cup melted butter

Gravy:

1 (10¾ oz) can cream of chicken soup

2 Tablespoon light sour cream

1 Tablespoon butter

1/8 cup of milk

chopped chives or green onion, optional for garnish

DIRECTIONS:

Preheat oven to 400 degrees.

Spray a 9 x 13 pan with cooking spray.

In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.

Dip pieces of chicken in the ¼ cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.  You have to smash the coating around the chicken to get a nice thick coating.

Cover with foil and bake at 400 degrees for 35 minutes. Remove the foil and bake another 10 minutes or until the chicken is golden brown and the edges are crispy.

Although the chicken tastes great without gravy, here is the gravy recipe.

GRAVY:  While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.

To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired.   (Can serve with potatoes in picture - Chive and Onion Mashed Potatoes )

Recipe from:  Real Mom Kitchen

Buttermilk Caramel Syrup

Love this syrup recipe from Our Best Bites website.  This is addicting it so delicious. 

Make 2 cups of syrup

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.

INGREDIENTS:

3/4 c. buttermilk  (substitute: 1 TBS white vinegar to 1 cup milk)
1-1/2  cups sugar
1 stick real butter
2 Tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

DIRECTIONS:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.  There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir. 

Now eat it however you please.  And this ain't just for breakfast, folks. Try it on ice cream.

Recipe from:  Our Best Bites - Buttermilk Caramel Syrup

German Pancakes

This recipe come from Taste of Home cookbooks.  

                                                         

Prep/Total Time: 30 min. - Yield: 4-8 Servings

INGREDIENTS:

6 eggs

1 cup 2% milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter, melted

Confectioners' sugar (optional)

DIRECTIONS:

In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.  Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.  Dust pancake with confectioners' sugar; serve immediately with the syrup. Good served with Buttermilk Caramel Syrup.

Nutritional Facts:  1 serving (8 servings) (1 each)equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

Recipe from Taste of Home http://www.tasteofhome.com/Recipes/German-Pancake

Broccoli & Cauliflower Salad

I'm posting two recipes for this type of salad.  There is one for Miracle Whip and one for mayonnaise.  I usually make the Miracle Whip recipe.  But, both are great!

Miracle Whip Recipe

Salad:

1 pound bacon - diced, cooked crisp

4 cups Mozzarella cheese, shredded

4 large broccoli bunches- tops only, very little stem, cut bite-size

1 large head of cauliflower- tops only, very little stem, cut bite-size

1 large purple onion, diced

1/2 cup raw sunflower seeds (salted can be used too)

Dressing:

2 cups Miracle Whip

4 Tablespoons white vinegar

1 cup sugar

DIRECTIONS:

Mix salad ingredients together in large bowl.  Mix sauce ingredients together in another bowl.  Add to salad just before serving.

Recipe from: Tammy Leishman - Country View Ward

Mayonnaise Recipe

INGREDIENTS:

1 head broccoli

1 head cauliflower

Red onion

Optional additions:

Crumbled bacon

sunflower seeds

Craisins

Cubed mozzarella cheese

Raisins, candied almonds

Dressing:

1 cup mayonnaise

1/4 cup sugar

3 tablespoons apple cider vinegar

4+ tablespoons Parmesan cheese

DIRECTIONS:

Make the dressing in the bowl that you want the salad to end up in.  Cut up heads of broccoli and cauliflower.  Preferable more cauliflower than broccoli.  Add the broccoli and cauliflower to the dressing, instead of pouring it over the vegetables to get the right consistency.  Add quantities of the optional additions to your personal taste.

Recipe from:  Valerie Hale, Sand Spring Ward

Molly’s Pocket Sandwich

I first tasted these sandwiches at a Crossroads Mall restaurant in Salt Lake City (around 1984), called Molly’s Pockets.  My awesome cousin, Micki, and I would eat there often.  When I changed jobs and went to work for an insurance company in North Salt Lake, my co-worker, Louise Ballantyne, told me she used to work there.  I was so thrilled to be able to ask her what was in that sauce that was put on the sandwiches.  She revealed the secret ingredient of CURRY POWDER in ranch dressing that made these sandwiches so memorable and tasty.

 

I don't have a picture of these delicious sandwiches.  I'll have to attempt to take one when we eat them next.

INGREDIENTS:

Pita Bread (sliced in half); or flat bread or flour tortillas would work fine too.

Avocados (mashed up with a little salt & pepper, lemon juice)

Tomatoes (sliced thinly)

Sunflower seeds, roasted & salted

Alfalfa sprouts

Cheddar cheese, grated

Ranch Dressing with curry powder to taste

DIRECTIONS:

Cut the pita bread in half and open up the pocket. The next ingredients are placed in layers on one side of pita bread: Spoon smashed avocado on one side. Place two slices of tomatoes on top of avacados, sprinkle with sunflower seeds, then alfalfa sprouts. Put cheese on top. Now drizzle the ranch dressing mix on the top and eat up!!

Apple Coleslaw

INGREDIENTS:
1/2 cup mayonnaise

1/4 cup Miracle Whip

1 Tablespoon Honey

1 bag (16 oz) coleslaw blend (8 cups)

2 medium apples (preferable 1 red and 1 green)

Craisins (dried cranberries)

Sliced Almonds, Honey Roasted

DIRECTIONS:

Mix mayonnaise, Miracle Whip, and honey in a large bowl.  Add coleslaw blend, apples, Craisins, sliced almonds.  Mix lightly.  Refrigerate at least 1 hour.

Recipe from Leslie Henrie, my sister-in-law.   (modified the recipe at Kraftfoods.com)

Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}

Recipe from Six Sisters' Stuff

 This was a great meal.  The flavors were fantastic.  This makes a great freezer meal.  It is so yummy and incredibly easy to throw together. It is also so versatile! You can serve it over rice, in tortillas, with chips, or eat it like chili.

INGREDIENTS:
2 cans black beans, drained and rinsed

2 cans corn, drained

1 package taco seasoning

4-5 chicken breasts

1 cup salsa

3/4 cup water

Optional garnish toppings:

Shredded cheese

sour cream
avocado (diced)
lettuce (shredded)
tomatoes (diced)
hot sauce

*Serve in a flour tortillas, or with tortilla chips, rice or eat it like a chili.

DIRECTIONS: 

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours.

Shred meat and serve however you want (see *explanation above). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Six Sisters' Stuff said, "This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours."

Parmesan Mashed Potatoes

From Real Mom Kitchen

These were delicious.  I didn't roast the garlic, I just pressed some through my garlic press.  The potatoes tasted great!

Serves 6

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 cup fresh grated Parmesan cheese
4 cloves roasted garlic (directions in notes)
1 to1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste

DIRECTIONS:

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.

Notes:
Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Crock Pot Ranch House Pork Chops

Recipe from:  Real Mom Kitchen

When I made this for dinner, Katie and Josh went bonkers over it.  I was a bit surprised at how much they loved it.  The pork chops were so tender.  I used boned pork chops, but would use boneless next time.  That way your not fishing out bits of bone since it was falling off the bone.  I served it with Parmesan Mashed Potatoes, which I absolutely loved.  Katie thought she would prefer regular mashed potatoes with the gravey.

INGREDIENTS:
6 boneless pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning (3-4 Tablespoons dry mix)
2 (10¾ oz) can Cream of Chicken Soup

DIRECTIONS:

Mix ranch dressing with Cream of Chicken Soup. Place pork chops in crock pot and pour mixture on top. Cook in crock pot on low heat for 6 hours.

I served this with Parmesan Mashed Potatoes, green beans, and a roll.

Honey Mustard Chicken

Ready in 20 minutes 

1/2 cup Miracle Whip

2 tablespoons Dijon mustard

1 tablespoon honey

4 boneless skinless chicken breasts

DIRECTIONS:

Mix Miracle Whip, mustard and honey together in a bowl to make sauce.

Place oven rack 2 slots from the top.  Broil chicken breasts 4 minutes.  Spread some sauce on each chicken breast.  Broil 4 more minutes. Turn chicken breasts over.  Broil 4 more minutes without sauce; then spread sauce on each chicken breast and broil for 4 more minutes.

Swiss Chicken

Bake 350 degrees for 50 - 60 minutes

INGREDIENTS:
6 skinless, boneless chicken breasts

1 (10.75 oz) can condensed cream of chicken soup

1/4 cup milk

6 slices Swiss cheese

2 cups herb stuffing, crushed or Italian seasoned bread crumbs

1/4 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with cooking spray.  In baking dish, layer the chicken breasts, soup and water.

Top each breast with a slice of Swiss cheese, and then top it all with the breadcrumbs. Cut the butter into pads and place them over the top of the casserole.

Bake in the preheated oven for 45 minutes. Let cool and serve.

Recipe from: Molly Prows (Country View Ward) & Kristi Jensen (Country Creek Ward)

Nutritional Information: 

Amount Per Serving -  Calories:488 | Total Fat:24.7g | Cholesterol:128mg

Crockpot Cream Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1-2 cans Cream of Mushroom or Chicken Soup

1 (8 oz) package cream cheese, softened

DIRECTIONS:

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over rice, pasta or mashed potatoes.

Recipe from my friend, Kathy Mills (Country View Ward 2000)

Also from:  http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Basic Crepe Batter

This recipe came from my friend Koryn Steven’s crepe pan recipe booklet.  We love borrowing her crepe maker.

Yields: 16 crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

DIRECTIONS:

Place ingredients in blender container in order given.  Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth.  Or, in a large mixing bowl, whisk together the milk, water and the eggs. Gradually sift in the flour, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.   Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Denny's Moons Over My Hammy®

Yes, I love these more than I should.  Had to find a copycat recipe.

1-2 tablespoons butter, softened

2 eggs

salt to taste

2 ounces deli ham

2 slices sourdough bread

1-2 slice processed Swiss cheese singles

1-2 slice American cheese singles

DIRECTIONS:

Crack eggs into a bowl. Season with salt and pepper to taste. Beat eggs with fork until well combined.

Heat skillet over medium heat. Add butter and beaten eggs and scramble. Remove egg from skillet and keep warm. Lightly brown the stack of sliced ham keeping the slices together as much as possible. Remove ham from the skillet when lightly browned

Butter one side of each slice of bread. Place one slice of bread into the pan, buttered side down. Place Swiss cheese singles onto unbuttered side of the bread in the skillet.

•       Add the heated ham slices on top of the Swiss cheese.
•       Place the scrambled eggs on the ham.
•       Add the American cheese slices on the eggs.
•       Top the sandwich with the second slice of sourdough bread; buttered side up for grilling.
•       When bread slice being grilled is a light brown carefully turn the sandwich to grill the top slice of bread. Grill about 2 minutes or until lightly brown.
•       Slice the sandwich diagonally through the middle and serve.

 Serve immediately!