Forgotten Chicken

Forgotten Chicken Ingredients

1 lb boneless skinless chicken breasts

2 cups Minute rice (I used brown rice)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can of water (use one of the soup cans)

1 tbsp. butter

1 envelope Lipton onion soup mix

Directions

Using the 1 tbsp. butter, butter a 9 x 13 baking pan.

In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.

Pour mixture into buttered pan.

Place chicken breasts on top of mixture.

Sprinkle Lipton onion soup evenly on top of chicken breasts.

Cover pan with foil and place in a preheated oven, 350.

Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.

Serve and enjoy!

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Jim 'N Nick's Cheesy Biscuits

Jim 'N Nick's Cheesy Biscuits Ingredients

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Directions

Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden. Note : I used a medium cookie scoop and got 20 muffins

Serve and enjoy!

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LOW CARB PIZZA CHICKEN

LOW CARB PIZZA CHICKEN Ingredients

1 boneless chicken breast, pounded flat if thick

Salt, pepper, garlic powder and Italian seasoning, to taste

1 tablespoon pizza sauce

4 slices pepperoni

1 teaspoon butter or oil

2 fresh mushrooms, sliced

2 thin green pepper rings

1 ounce mozzarella cheese, shredded

Directions

Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.

Makes 1 serving

Serve and enjoy!

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Corn Dog Dressing Bake

Corn Dog Dressing Bake Ingredients

1 cup celery, chopped finely

1 large onion, chopped finely OR 1 heaping cup of sliced green onion (my favorite!)

2 Tablespoons butter or margarine

2 pounds (2 packages) Hot Dogs.

two 8.5 oz. packages Corn Bread Mix (I love Jiffy Brand!)

2 cups shredded cheddar cheese

2 eggs

1 1/2 cups milk

1/4 cup sugar

1 1/2 teaspoons rubbed sage

1/4 teaspoon black pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

In a skillet, combine celery, onions & butter. Saute for 5 minutes. Pour into a large bowl.

cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.

pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.

Add the browned hot dog pieces into the celery/onion mixture bowl.

In another large bowl, combine; eggs, milk, sugar, sage, & pepper.

add 1/2 of the hot dog /celery mixture & 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.

Spread the mixture into a 13x9 backing dish.

Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.

Bake, uncovered, at 400 degrees for approx 35 min, or until a knife inserted in the center comes out clean.

Serve and enjoy!

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SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS

SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS Ingredients

5 eggs

1 can (8 oz) refrigerated crescent dinner rolls

8 fully cooked breakfast sausage links

4 slices (sandwich-size) Cheddar cheese

Salt and pepper to taste

Directions

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.

Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.

Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.

Bake 15 to 18 minutes or until golden brown.

Serve and enjoy!

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Tater tot casserole

Tater tot casserole Ingredients

2 lb - Ground Chuck

1 Onion, Chopped

12 oz - Sour Cream

1can- Cream of Chicken Soup

1can Cream of Mushroom Soup

16 oz - Cheddar Cheese, Shredded

1 large - Bag of Tater Tots

Directions

First Heat a greased pan to medium high. Sautee ground chuck and chopped onion until done, season with salt and pepper, and drain.

Preheat oven to 350°F.

Layer remaining ingredients in a baking dish, reserving Tater Tots. Spread ground beef filling over the top, then spread the Tater Tots over that.

Bake for 1 hour or until brown and heated through.

Serve and enjoy!

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recipe:Best Salsa

Best Salsa Ingredients

12 lrg tomatoes peeled and cored

3 bell pepper

3 med. onions

10 cloves garlic

5 to 8 peppers with seeds

chop in processor leave chunky

add 1 tbs chili powder

3/4 c vinegar

2 tbs plain salt

2 small cans tomato sauce

9 tbs Accent salt

Directions

add all together and boil for 30 minutes

put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints.

Serve and enjoy!

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Ambrosia/Marshmallow Fruit Salad

Ambrosia/Marshmallow Fruit Salad Ingredients

1 bags mini marshmallows

1/2 cup sour cream

8 oz. cool whip

1 lb. can fruit cocktail

1 (2 lb.) canned mandarin oranges

Extra maraschino cherries; halved, to liking.

Optional:

1/2 cup coconut

1/2 cup walnuts

Directions

Easy ..... So first mix well. Refrigerate overnight. Makes 1 large family sized bowl.

Serve and enjoy!

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Recipe:CROCKPOT PINEAPPLE MOONSHINE

You need :

1 56 oz Can Pineapple Juice

2 Cups Sugar

3/4th liter Everclear Grain Alcohol or Vodka

How to :

Add pineapple juice and sugar to crock-pot.

Cook on LOW for 2 hours with lid slightly ajar.

Allow mixture to cool completely before adding in Alcohol.

Add in alcohol and mix well.

Pour mixture into 4 Quart Canning Jars.

Add lids and rings to jars.

Store in a cool dry place.

ennnjjjjjjjjjjooooooyyyyyyyyyyyyye

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Oven Roasted Sausage and Potatoes.recipe

You need :

1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into 1/2 inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

1 cup of grated sharp cheddar cheese

i would add in a small amount of Jalapenos, even a few tomatoes..and even roll it up into a flour tortilla,

How to make it :

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately enjoyyyyyyyyyee

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Recipe:Roasted Garlic Chicken Puffs!

You need :

1 lb chicken breasts

2 oz pkgs cream cheese

1/2 cup shredded Swiss

1/2 cup shredded sharp cheddar

2 tbsp fresh chopped garlic

2 tsp chives

1/2 cup green onions

How to make : 

Cook chicken and shred into fine chunks.

Add minced garlic to cooking chicken and cook until garlic is browned/reduced.

Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.

Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

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Seasoned Chicken, Potatoes and Green beansrecipe

You need :

1.5- 2lbs Boneless Skinless Chicken Breasts

½ lb. fresh green beans, trimmed (about 2.5 cups)

1.25 lb. diced red potatoes (about 4 cups)

⅓ cup FRESH lemon juice

¼ cup olive oil

1 tsp. dried oregano

1 tsp. salt

¼ tsp. pepper

¼ tsp. onion powder

2 garlic cloves, minced

How to :

Start by placing the chicken in the slow cooker in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.

In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.

Pour this mixture evenly over the chicken, green beans and potatoes.

Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time. 

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Old fashioned chocolate pierecipe

You need :

1-1/4 cup of sugar

1/2 cup of plain flour

1/4 cup of cocoa

dash of salt

4 egg yolks

2 cups of milk

1/4 cup of butter

1 tsp of vanilla

1-9" pastry shell baked

How to!

Bake pie crust until golden

Combine first 4 ingredients in a sauce pan; set aside.

Combine milk and egg yolks.

Stir milk and egg yolks into mixture; add butter.

Cook over medium heat, and stir constantly until mix thickens and boils.

Remove from heat; stir in vanilla; spoon into pastry shell.

You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.

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Recipe:Reese’s Peanut Butter Cup Freezer Pie

You need :

1 Keebler chocolate cookie pie crust

1 large box of instant chocolate pudding

1 1/2 cups of milk

1 8 oz tub of Cool Whip

Reese’s Peanut Butter Cups

How to make it :

In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving .

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Banana Cream Pie

Banana Cream Pie Ingredients

3/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla extract

1 9-inch pie crust, baked

4 ripe medium-size bananas, sliced

Whipped cream (optional)

Directions

Combine the sugar, flour, and salt in a saucepan and gradually add the milk, stirring constantly. Set the pan over medium heat, continue to stir. Bring mixture to low simmer and simmer 2 minutes. Remove from heat and let stand 5 minutes.

Very, very gradually -- drip by drop -- add 1/3 cup of the hot mixture to the egg yolks, beating constantly to prevent the eggs from curdling. Then add the egg mixture back to the hot mixture and cook at the lowest possible simmer, stirring constantly, 2 minutes. Remove the pan from the stove. Stir in the butter and vanilla. Let the mixture cool to baby-formula warm.

Preheat oven to 350 degrees.

Distribute the sliced bananas evenly around the pastry shell. Top with the pudding and bake 15 minutes. Chill.

Serve and enjoy!

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