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