Bran Muffin Mix

6 c. All-Bran


3 c sugar

1 c. Crisco

3 c. ground raisins (I put them in whole)

1 qt. buttermilk

4 eggs, beaten

5 c. sifted flour

1 tsp. salt

5 tsp. soda



Pour 2 cups boiling water over 2 cups All-Bran; set aside. Cream sugar, Crisco, raisins, buttermillk and eggs together. Fold flour, salt, soda and remaining All-Bran into creamed mixture. Add All-Bran mixture; mix only until dry ingredients are moistened. Store in refrigerator. Do NOT stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes or until done. Will keep in refrigerator for 4 to 6 weeks.

Crock Pot meat and potato casserole

1 lb ground meat


1 can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 oz) French-fried onions

4 cups frozen country-style shredded hash brown potatoes

2 cups frozen cut green beans

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

Chicken and Broccoli Pasta

2 teaspoons olive oil


3 cups sliced fresh mushrooms (8 oz)

1/2 cup dry white wine or reduced-sodium chicken broth
1 can (10.75 oz) condensed golden mushroom soup

4 oz reduced-fat cream cheese with chives and onion

1 cup fat-free (skim) milk

2 teaspoons Dijon mustard

6 boneless skinless chicken breasts

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

1/4 teaspoon salt

8 oz uncooked angel hair (capellini) pasta

4 cups  frozen broccoli florets
1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.

3. Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

4. Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.

Quesadilla Pie

1 lb ground meat w/ taco seasoning to taste

1 can (4.5 oz) chopped green chiles


1 can (15 oz) black beans, drained, rinsed

1/3 cup chopped green onions

1 medium tomato, chopped

1 can (10 oz) green chile enchilada sauce

1 1/2 cups shredded pepper Jack cheese (6 oz)

1 1/2 cups shredded Cheddar cheese (4 oz)

4 flour tortillas (8 inch)
Heat oven to 400°F.
Spray 9-inch glass pie plate with cooking spray.
In medium bowl, mix meat, chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, and 1/2 cup of the Cheddar cheese; set aside.

2. Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

3. Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Serve with salsa if desired.

Mexican Chicken Wraps

1 1/2 cups chopped cooked chicken


1/2 cup salsa

1 can black beans, rinsed and drained

8 oz of whole kernel corn, drained

6  tortillas (8 to 10 inches in diameter)

1/3 cup sour cream

Additional salsa, if desired
In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn.
Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla.
Top each with sour cream.
Roll one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Serve with additional salsa.

Chicken and Spinach Manicotti

Ingredients


1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

How to make it

HEAT oven to 350°F.

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Cheesy Chicken Pasta Salad

What You Need!

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups of your favorite salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup cheddar cheese

Make It!

Cook pasta as directed on package.

 Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken until cooked

Drain the pasta

Add in chicken

When cooled off add in corn, peppers, salsa, and cheese

Serve

We did add a dollop of sour cream and it was good

Variation: You can serve this warm, add sour cream, add onions

Crock Pot Beef Tips

what you need

2 lb. beef stew meat
1 can cream of chicken soup
1 can cream of mushroom soup
1 package of onion soup mix
1 Tbsp. parsley, dried
Minute Rice (we used brown rice)
make it

Place beef stew in crock-pot. Pour both cans of soup and onion soup mix over meat and spread.Sprinkle with parsley and cover.
Put crock-pot on low for 6-8 hrs. Stir occasionally.

Serve over Minute Rice, or you can add 4 oz. of cream cheese and serve over egg noodles.

Barbecue Tacos

This was something I had never tried before and now I don't know why.  It was simple and easy and there can be SO many different variations!

1 package of Lloyd's barbecue from store
Tortillas
Cheese
Sour Cream
Lettuce

Heat up the barbecue
Put desired amount in tortilla
Add desired condiments

Eat and enjoy

We had ours with baked beans on the side

Variations: Make barbecue chicken, use ground turkey, different toppings

Spring Green Salad

Ok tonight's dinner was super simple but YUM YUM YUM! 

spring salad mix
spinach (added extra because I had a package at home already and the salad mix did not have enough for me)
feta
grilled chicken (I cooked it w/ a little garlic powder and salt)
pecans
craisins
Light Raspberry Vinagrette

Put all items together and mix.

I served with some toasted french bread that was leftover from the night before.

Baked Rigatoni

YUM!  This was DELICIOUS!!  It was extremely rich but the flavor was DELISH!!  At the bottom are some variations we thought we could do next time we make it. 

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella (we had more go figure)
2 oz. fontina (again we added more)
2 oz. Provolone (yes more LOL)
1 oz. Parmesan cheese, about 1/4 c. grated
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

Dice the ham. Grate the Mozzarella, fontina and Provolone coarsely. Grate the Parmesan cheese finely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in the milk, bring to a boil, stirring constantly, and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375 degrees.

Cook the rigatoni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and plenty of black pepper. Butter a 1 1/2 quart baking dish and pour in the rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove the foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in the bread crumbs. Scatter the crumbs over the rigatoni. Brown the dish in the broiler for about 5 minutes and serve.

We served w/ spring mix, and french bread.

Variations: Add broccoli or spinach, use bacon instead of ham, use chicken instead of ham, different type of pasta,

Crock Pot Chinese Chicken w/ Pineapple

This was ok but not a favorite it needed some work after we got home to get it where we liked it and I'm not sure what all went in.

Ingredients

6 chicken thighs  (we used chicken tenders)
salt and pepper, to taste
3 tablespoons oil
1 1/2 onions, chopped
1 1/2 red peppers, seeded and chopped
2 cups chicken stock
4 1/2 teaspoons brown sugar
4 1/2 teaspoons soy sauce
3/4 teaspoon ground ginger
1 1/2 (10 5/8 ounce) cans pineapple chunks, drained
1 tablespoons cornstarch

Preheat crock pot on high.

Season chicken with salt and pepper.

Heat oil in skillet and brown chicken on all sides, transfer to crock pot.

Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.

Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.

Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.

Serve on rice.

Chicken Pepper Sandwiches w/ German Potato Salad

For the sandwiches:

4 teaspoons olive oil
4 red bell peppers, seeded and sliced
1 large yellow onion, thinly sliced
4 reserved cooked chicken breast halves, sliced into thin strips
1 cup diced chorizo or andouille sausage
2 tablespoons balsamic vinegar
Salt and ground black pepper
4 long rolls (submarine or hoagie rolls)

Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.

Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.

For the potato salad:

6 small to medium Yukon gold potatoes, cut into 2-inch pieces
1/2 cup chopped green onions
4 slices turkey bacon, cooked until crisp
3 tablespoons apple cider vinegar
1 tablespoon olive oil

To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

Crock Pot Chicken Cacciatore

2 onions, sliced thin

1 chicken, cut up (or use browned chicken breasts cut in bite sized pieces)
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 to 2 tsp. crushed oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1 (4 oz.) can mushrooms (optional)
1/4 c. dry white wine or apple juice (optional)

Make a layer of onion slices in bottom of crock pot. Place chicken pieces on onions. Add remaining ingredients. Cook on low 6 to 8 hours. (If you've used cut up chicken breast, cooking time can be reduced.)

We served over angel hair wheat pasta.

Hamburger Casserole

YUM!!!

1 pound lean ground beef (I used ground turkey)

1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoonsWorcestershire sauce (or to taste)
2 teaspoons salt
1 1/2 cups corn kernels, or 1 can (15 ounce), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups diced or sliced raw potato (I used the raw potato)
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Because my turkey was frozen I actually cooked it in a frying pan and added in the ingredients there before baking.  If it had been thawed I would have just put it in the dish and baked. 

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture. Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

Balsamic Chicken Pasta Salad

This recipe was ok but it was missing something that I haven't identified yet.  I would try it again with a different balsamic dressing the one I picked was not the best.

Ingredients

3 cups rotini pasta noodles
1 package chicken tenderloins
1 cup balsamic vinaigrette dressing, divided
2 carrots
1 bell pepper
1 cucumber
1 tomato (or more if you like more)
Salt/Pepper, to taste

Directions:
Make sure the chicken is cooked.  I had precooked chicken in the crock pot and this was my last portion of it.

Cook the pasta until it is at your desired tenderness. Drain it and cool it down.

Chop up the veggies and chicken

Mix all ingredients in a bowl.  I made this the night before so that it could marinate.

Barbecue Chicken Sandwich

Enough chicken to feed the amount of people you want to feed.

BBQ sauce of your choice

Buns (we used whole wheat)

The chicken was prepared in advance.  I had cooked a bunch of chicken tenders in the crock pot over the weekend and sorted it into containers. 

When the chicken was still warm I pulled it apart and added bbq sauce (Cattlemens original was what I had on hand)

I warmed it up on the stove tonight and added in more sauce stirring occassionally until warm. 

Served on the bun, with baked lays, and pickled okra.

YUM!!!

Molasses Dijon Roast

This is a crock pot recipe and it turned out great!

3 pound roast

1/3 cup molasses or there abouts.  I just poured an estimation into the crock pot. 

1/3 cup dijon mustard or there abouts.  I just poured an estimation into the crock pot.

At least 2 tbs of white vinegar.  I just poured an estimation into the crock pot.

Put the roast in the crock pot with the ingredients.  Turn the roast to coat it in the marinade. 

Turn the crock pot on low and cook for 6-8 hours until you've reached your desired tenderness. 

We had this with a serving of brown rice and steamed broccoli.

Creamy Chicken Enchiladas

1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
1 small bottled salsa
1 small block of shredded chedddar cheese
1 small can chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
 
Cook chicken in the easiest preparation way for you.  I chose to cook a lot of chicken tenders the day before in the crock pot to have on hand for recipes throughout the week.  I just put the tenders in the crock pot and put in a little chicken bouillion and moved them to dishes when they were cooked and the insides were no longer pink.  For the enchiladas I shredded the chicken before I put it in the fridge. 
 
Heat oven to 350 °F.

Have 2 (11 x 7 inch) baking dishes ready.
 
In large saucepan cook onion with oil until you have reached your desired cooking level.  We like them to still have some crunch so they did not sautee that long before I added in the extra ingredients.
 
Stir in chili, garlic and cumin.
 
Add cream cheese and cook, over low heat, breaking cheese into chunks, until melted.
 
Add chicken and salsa.
 
Stir over medium heat until hot.
 
Remove from heat.
 
Stir in 1 1/4 cups of cheddar cheese and olives.
Divide tortillas into smaller stacks.  Wrap in paper towel and micrwave for 30 seconds until the torillas are warm and pliable.  I also found that I could keep them warm by putting them on top of the hot oven while I was preparing the individual enchilada.

Spread 1/4 can enchilada sauce over bottom of baking dish.

Spoon chicken mixture in each tortilla to desired fullness.

Roll up and place seam side down in pan.

Top with remaining enchilada sauce, and remaining cheese.

Bake until cheese is melted and toasting.

Take out and serve.

We had this with Old El Paso Spanish Rice. Next time I will cut up some avacado on top.

First Entry

Ok so this blog is being created as a place to log the winning recipes that we try.