January 25, 2011

Easy Stuffed-Crust Pizza

This was SO GOOD!

1 can refrigerated pizza crust (I used crescent roll dough and it was amazing)
7 (or so) pieces of string cheese
Pizza sauce
1 cup shredded mozzarella cheese
1 4-ounce package slicked pepperoni

Press the dough onto the bottom of a greased 9x13 dish. Place the string cheese along the edges of the dough. Fold the dough over the string cheese, pressing the edges to seal. Top with the pizza sauce, cheese, and pepperoni. Bake at 425 degrees for 18 minutes.

Ham-Stuffed Chicken Breast

This is a yummy (and simple) take on Chicken Cordon Bleu. Not difficult at all!

6 boneless, skinless chicken breasts
6 cubes cooked ham, or 6 thin strips of cooked ham (I used slices of deli meat)
6 cubes sharp Cheddar cheese
1 10-ounce can cream of celery soup
1 5-ounce can of evaporated milk

Pound the chicken between layers of wax paper with a rolling pin until thin. Top each piece of chicken with some ham and cheese. Roll up, making sure the cheese is completely covered by the chicken. Secure with wooden toothpicks. Place in baking dish. Mix the undiluted soup and evaporated milk in a bowl. Spoon over the chicken. Bake, covered, at 375 degrees for 1 hour, then bake uncovered for another 15 minutes. Remove the wooden picks before serving.

Served with: White rice and asparagus

January 20, 2011

Cheez-It Chicken

4 to 6 chicken breast halves
1 sm. box Cheeze-Its (for crumbs)
1 (8 oz.) carton sour cream
Salt and pepper
1 cube melted butter

Dip the chicken breasts first in sour cream and then into Cheez-Its which have been processed into crumbs (I just crushed them with a rolling pin). Place in a baking dish and dribble with the melted butter. Bake at 350 degrees for 45 minutes covered and 15 minutes uncovered.

I served this with green beans and noodles. It was a quick, easy and yummy meal!

January 11, 2011

Marshmellow Crescent Puffs

1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter or margarine, melted 

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts (Optional---I never use nuts!)


-Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.

-Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.  

-Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute.  

-In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts (if you're using them). Serve warm.

Easy Beef Enchiladas

These are so yummy! Kurt says they are restaurant quality! :)

1 1/2 pounds ground beef
1 T chili powder
2 cups Monterey Jack cheese (I use whatever cheese I have on hand, and just sprinkle liberally)

6-7 flour tortillas
1 1/2 cups sour cream
1 4.5 oz can diced (or chopped) green chilis (no need to drain) [I leave this out]

1 10 3/4 oz can cream of chicken soup

Preheat oven to 350 degrees and lightly grease a 9 x 13 casserole dish. Brown the ground beef and add the chili powder. When cooked, drain the fat and add in 1 1/2 cups of the cheese and stir (I just put in a good amount...I don't even measure!). Fill each of the tortillas with about 3-4 heaping tablespoons of the beef mixture, roll up, and place in the dish. Next, mix the sour cream, chilis, and cream of the chicken soup together in a bowl. Pour on top of the enchiladas and top with the remaining cheese. Bake for 25 minutes and enjoy!

Delicious and EASY Brisket

1 bottle Sundried Tomato salad dressing
1 (1, 2, or 3 pound) brisket

Trim fat off the brisket. Place brisket fat side up in 9 x 13 baking dish. Pour salad dressing over brisket. Bake, covered with foil at 250 degrees for 5 hours.

Poppyseed Chicken

5 cups chopped cooked chicken 
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C).Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Apricot Chicken---A Favorite!

4-6 Chicken breasts
1 envelope of onion soup mix
1 (10 ounce) jar apricot preserves
1 (8 ounce) Russian salad dressing (this can be tricky to find, i have only found it in the 8 oz. bottle, it tends to hide on the shelf; you can substitute with catalina dressing if you can't find it)

Combine salad dressing, soup mix, and preserves in a bowl and mix well. Arrange the chicken in a single layer in a shallow baking pan. Spoon the dressing mixture over the chicken. Bake, covered with foil at 350 degrees for 1 1/2 hours.

Great with a salad and rice cooked with chicken broth instead of water.

9-Can Soup

One can of each:

Hormel chili with beans
Hormel chili without beans
Whole kernel corn
Diced potatoes
Diced tomatoes
Green beans
Campbells's Veggie Beef Soup
Sliced mushrooms
Powdered ranch dressing, to taste

Dump all in the crockpot. Do NOT drain! Stir a few times to combine, then cook on low for a few hours.

We adjust the cans of veggies to what we like. I usually add more potatoes, leave out mushrooms, etc.

Yummy Potato Soup

This is my mother-in-law's own personal recipe! It is my FAVORITE, and so easy!

2 cups of cooked, chopped chicken (3 cooked chicken breasts or 1 can of chopped chicken)
1 can chicken broth
4 cups of cooked chopped potatoes
1 can cream of chicken soup
2 cups milk
1 pureed onion (my MIL does this in the blender but I just use a bit of onion powder)
1 T Dry Hidden Valley ranch dressing mix
2 chicken boullion cubes
1 T chopped garlic OR 1 tsp garlic powder
salt and pepper

Mix all together, heat, and enjoy! I usually put this in the crock pot (with the potatoes uncooked) and let it cook on low all day for when I get home. It is DELICIOUS!

Judy's Chicken

My manicurist gave me this recipe to try last night, and it was delicious!!!

-1 bottle of Italian dressing
-1/4 cup soy sauce
-1/4 cup sugar

Mix this up together in a 9x13 dish and put the raw chicken breasts in it to marinate for an hour (give or take). While you're waiting, cook angel hair pasta (I used whole wheat). After the chicken has soaked awhile, get out a skillet and put a little olive oil into it, and cook the chicken til it is all the way done. Set chicken aside. Pour the extra marinade into the skillet and boil. Serve the chicken on a bed of pasta with the sauce drizzled on top. So good and so easy!! Great with a salad and bread. :o)

Homemade Crescent Ravioli

This is so simple, but Kurt and I LOVE it. I got this from a church member in Cape Girardeau, Missouri. Enjoy!

"Homemade" Crescent Ravioli

1 pound ground beef
1 15-oz. can spaghetti sauce
1 med. onion, diced (I use onion flakes)
1 can crescent rolls
4 squares American cheese (I use the shredded kind)
salt and pepper to taste

Brown ground beef and onion. Drain off grease. Add 1/2 the spaghetti sauce (retain other 1/2 for later use). Salt and pepper to taste. Open crescent rolls into 4 squares. Do not separate into triangles. Place 3 tsp. of the meat mixture onto each square. Fold squares over one time into a rectangle, and press edges together to seal. Put remaining meat mixture in an 8" baking dish. Place each square in the dish on top of meat mixture, and bake at 425 for 30 minutes. Tops of squares will brown---don't let them burn! Then place a slice of cheese on top of each square. Pour remaining 1/2 of spaghetti sauce on top and bake an additional 15 minutes. It will seem like they're going to burn, but if you cover them with cheese and the sauce, they won't.

This is not gourmet by any means, but it just tastes so good, and it takes no time. The recipe can be easily doubled.

Chicken Roll-Ups

4 Chicken Breasts
1 can crescent rolls
1 10 oz. can cream of chicken soup 

1/2 cup milk
1 cup cheddar cheese

Boil chicken breasts until done and shred. Roll sections of chicken  in individual crescent rolls and place in casserole. Combine soup, milk and half of cheese in a saucepan and heat until smooth. Pour mixture over crescent rolls and sprinkle cheese on top. Bake at 350 for 20 minutes.

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

Easy Oreo Ice Cream Cake

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup) 
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Makes about 12 servings.

Chicken and Wild Rice Casserole (Our FAVORITE!)

This is an absolutely delicious, EASY casserole! It's my mom's recipe, and I just had to share it with you.

2 cans French-cut green beans (drained)
1 can cream of celery
1/2 cup mayo (or to taste)
1 pkg. Uncle Ben's Long Grain and Wild Rice (prepared as directed)
1-2 cans chicken (or fresh if you have it on hand)

Combine all together in a 9x13 casserole, and bake for 25 minutes at 350. DELICIOUS!!!

The Best Taco Soup

This is my mom's recipe and has been a family favorite for ages. I've seen other recipes out there, but here is a QUICK version that doesn't require too many ingredients or prep.

1 lb. ground beef, browned and drained
1 envelope taco seasoning
1 envelope ranch seasoning
1 can Rotel (tomatoes and chilis)--mild is recommended
1 can corn (I even use cream corn and it works great!)
1-2 cans of beans (I use 1 can of pinto beans)
3-4 cups of water, depending on your taste

Combine all together and heat on the stove until hot. Serve with sour cream, cheese, and tortilla chips. I can't tell you how delicious this soup is!

Mom's Beef Tips and Rice

1 lb. round steak, cut into 1" squares, or stew meat
1 can beef consumme
1/2 cup cranberry juice cocktail or grape juice
1 tbsp. soy sauce
1 clove garlic (minced)
1/4 tsp. onion salt
2 tbsp. corn starch
3/4 cup water
cooked rice

Brown meat in skillet. Stir in consumme, cranberry juice, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover and simmer one hour. Blend in cornstarch and water. Turn up heat and stir gradually to thicken. Serve over rice.

EASY Lasagna

1-2 pounds ground beef
3 15-oz. jars spaghetti sauce (I use only 2)
8 oz. UNCOOKED lasagna noodles
16 oz. cottage cheese (I always need more than this)
4 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring until crumbly; drain well. Stir in the spaghetti sauce. Layer the ground beef mixture, lasagna noodles, cottage cheese, and mozzarella cheese 1/3 at a time in a baking dish. Bake, covered with foil, at 350 for 1 hour.

This is wonderful because you don't have to pre-cook the noodles! This is also wonderful to freeze.

Tater Tot Casserole

{Actually it's not the Duggars'---another family favorite!}

2-3 cups frozen tater tots (no need to thaw)
1 cup chopped onions, sauteed in butter (I just use dry onion flakes)
1 can cream of chicken soup
1 small jar Cheese Whiz
1 1/2 pounds ground beef, browned and drained
1 can of water

Put tater tots in large baking dish. Pour meat and onions over tater tots. Heat soup, water, and Cheese Whiz. Pour over meat and onions. Bake at 350 for 30 minutes until bubbly. I sometimes make this when I watch the Duggars on Tuesday nights in honor of them!

The Best Potato Casserole!

20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!

Frito Pie

Brown 1 pound of ground beef with one envelope of taco seasoning. Drain. Layer in small casserole dish:

Cheddar cheese

Bake at 350 for 15-20 minutes. This will change your life.

Ritzy Butter Chicken

2 eggs (beaten)
1-2 cups flour
4-5 boneless skinless chicken breasts
1 sleeve crushed Ritz crackers (see my tip below)
1/2 cup butter (cut into pieces)
1/2 tsp. garlic salt
ground black pepper to taste

Preheat oven to 375. Place flour, eggs, and cracker crumbs in three separate bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in flour, coating completely, then in eggs, and then in the cracker crumbs. Arrange in 9x13 pan. Place pieces of butter on top of chicken. Bake for 40 minutes or until no longer pink and juices run clear.

*To crush crackers easily, I keep the crackers in the sleeve and gently beat little by little with my rolling pin. Then I open the sleeve and just pour out the crushed crumbs!

This is easy and DELICIOUS!!