tag:blogger.com,1999:blog-8734116032853059632024-03-14T01:44:11.486-05:00Our Family's RecipesMindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-873411603285305963.post-90711050412645472912013-11-16T16:16:00.001-06:002013-11-16T16:16:58.006-06:00Crunchy ChickenI am not sure where I got this one. :( I'm sorry that I can not give credit where credit is due.<br />
<br />
Ingredients<br />
<br />2 cups original or cheddar french fried onions<br />
2 tbsp flour<br />
4 boneless skinless chicken breasts (or tenders)<br />
1 egg beaten<br />
<br />
Crush french fried onions with flour in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake at 400 for 20 minutes or until cooked thru.<br />
<br />
<i>My 2 Cents Worth</i><br />
<ul>
<li><i>I always need more egg.</i></li>
<li><i>I like using tenders better than breasts.</i></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-56170549537512129692013-11-16T15:40:00.000-06:002013-11-16T15:42:36.261-06:00Hashbrown CasseroleI got this one from my friend Beth Lincoln.<br />
<br />
Ingredients<br />
<ul>
<li>2lbs frozen hashbrowns, thawed</li>
<li>1 med onion finely chopped</li>
<li>1 cream of chicken soup</li>
<li>8oz sour cream</li>
<li>2 stick of butter, melted</li>
<li>8oz mild cheddar, shredded</li>
<li>3 cups cornflakes, crushed</li>
</ul>
Combine all ingredients except cornflakes and 1 stick of butter in a large mixing bowl. Transfer to a creased 9x13 dish. Mix cornflakes and butter. Top hashbrown mixture with cornflakes. Bake at 350 for 1 hour.<br />
<br />
<i>My 2 cents worth:</i><br />
<ul>
<li><i>I use ritz crackers instead of cornflakes.</i></li>
<li><i>YUMMMMMMY!</i></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-53692391622475917862013-11-16T13:21:00.000-06:002013-11-16T13:21:43.548-06:00BBQ ChickenI got this one from my very good friend Rebecca Andrews!<br />
<br />
Ingredients<br />
<ul>
<li>2 pkgs of chicken tenders</li>
<li>1 bottle of your favorite BBQ Sauce</li>
</ul>
Place chicken in a 9x13 dish.<br />
Pour sauce over chicken.<br />
Fill BBQ Bottle about 3/4 with water, put top on, and shake.<br />
Pour water into dish.<br />
Cover with foil.<br />
Bake 350 for 45 minutes. Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-70409976371987428932013-11-15T22:57:00.000-06:002013-11-15T22:57:05.961-06:00Pork Sausage PastaI am not sure where I got this one...<br />
<br />
Ingredients<br />
<ul>
<li>2 cups uncooked pasta</li>
<li>1 lb smoked sausage, cut into 1/4in slices</li>
<li>1.5 cups milk</li>
<li>1 can condensed cream of celery soup</li>
<li>1.5 cups cheddar french fried onions</li>
<li>1 cup shredded mozzarella cheese</li>
<li>1 cup frozen peas</li>
</ul>
Cook pasta according to pkg directions. Meanwhile, in a large skillet, brown sausage over med heat for 5 mins, drain. In a large bowl, combine milk, soup, 1/2 c onions, 1/2 c cheese, peas and sausage. Drain pasta; stir into sausage mixture.<br />
<br />
Transfer to a greats 9x13 baking dish. Cover and bake 375 for 25-30 minutes or until bubbly. Spring with remaining onions and cheese.<br />
<br />
Bake uncovered 3-5 minutes longer until cheese is melted. Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-91847881930744690322013-11-15T22:45:00.002-06:002013-11-15T22:45:36.639-06:00Chicken Cordon Blue CasseroleI got this one from Pinterest<br />
<br />
Ingredients<br />
2 cups cooked rice<br />
3 cups cooked chicken pieces<br />
6 slices swiss cheese<br />
10 slices of ham cut up<br />
2 cans cream of chicken soup<br />
1/2 cup milk<br />
1/2 cup sour cream<br />
10 saltine crackers<br />
1/2 tsp paprika<br />
1/4 tsp garlic salt<br />
1/2 tsp parsley<br />
<br />
Coat 9x13 baking dish with cooking spray<br />
Spread cooked rice in bottom of baking dish<br />
Arrange chicken pieces on top of the rice<br />
Layer swiss cheese on top of chicken<br />
Layer ham on top of cheese<br />
Mix soup, milk and sour cream together<br />
Spread mixture on top of ham<br />
Crush crackers and then add seasonings, mix together <br />
Sprinkle cracker mixture on top<br />
Bake 350 for 30 minutesMindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-66247208678427153932013-11-15T22:34:00.001-06:002013-11-15T22:34:11.833-06:00Beef Mexican CasseroleThis is from one of my favorite people in the world... Mrs Barbara Jones<br />
<br />
Ingredients<br />
1 lb ground beef<br />
1 pkg taco seasoning<br />
1 canned mexican styled stewed tomatoes<br />
1 can whole kernal corn<br />
2 pkges cornbread mix<br />
<br />
Brown beef until crumbly. Drain. Stir in dry taco seasoning mix. Add tomatoes and corm. Bring to a soft boil, stirring frequently. Pour into 2 greased quart casseroles. Prepare corn bread mixes according to pkg directions. Carefully pour cornbread batter over ground beef mixture. <br />
<br />
Bake 400 for 20 minutes or until golden brown.<br />
<br />
((I spread butter on top of it when it gets out of the oven.))Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-80701655795096797352013-11-15T22:23:00.001-06:002013-11-15T22:23:43.844-06:00Oven "Fried" ChickenI got this one from my very close friend Rebecca Andrews!<br />
<br />
Ingredients<br />
2 packages of chicken tenders<br />
2 sleeves Ritz crackers, crushed<br />
1 stick melted butter<br />
Salt and Pepper<br />
<br />
Crush crackers in a large Ziplock bag. Dip tenders in melted butter and place in bag. Shake until coated. Place in single layer in a large baking dish. Cook at 350 for 45 minutes.Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-33027221404845146132013-11-15T16:16:00.001-06:002013-11-15T16:16:56.285-06:00Pork Chop SupremeI got this one from my good friend Rachel! She is an amazing cook!<br />
<br />
Ingredients<br />
Pork Chops<br />
4-5 Medium Potatoes peeled and sliced<br />
1 can cream of mushroom soup<br />
1 cup evaporated milk<br />
2 Tbsp chopped onion<br />
1 cup shredded cheddar cheese<br />
<br />
Brown pork chops and season with salt and pepper. Put sliced potatoes in bottom of 9x13 pan. Put the browned pork chops on top of the potatoes. Mix soup, milk and onion and pour over the potatoes and pork chops. Cover with cheese. Bake 375 for 1 hour until potatoes are tender.Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-87809976661163838842013-11-15T16:04:00.000-06:002013-11-15T16:04:09.020-06:00CalzonesI am not sure who I got this one from....<br />
<br />
Ingredients:<br />
Refrigerated Pizza Crust<br />
Mozzarella Cheese<br />
Pizza Sauce<br />
Pizza Toppings (I use hamburger meat and pepperoni)<br />
<br />
Roll out pizza crust dough.<br />
Put pizza sauce in the middle of the dough.<br />
Sprinkle Cheese on top of sauce<br />
Place toppings on cheese<br />
Sprinkle cheese on toppings.<br />
Cut sides of dough into strips and cross every other side so dough looks braided.<br />
Cook at 375 for 25-30 minutes Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-14807676045237161462013-06-27T21:40:00.000-05:002013-06-27T21:40:00.511-05:00Chicken Dinner in a DishI got this one from Pinterest<br />
<br />
Ingredients<br />
Canned green beans drained and rinsed<br />
Boneless Skinless Chicken strips<br />
Potatoes cut into chuncks<br />
1 pack Dry Italian Dressing mix<br />
1 Stick Melted Butter<br />
<br />
In 3 separate lines in a 9x13 greased dish put green beans, chicken, and potatoes. Sprinkle dressing mix over all. Drizzle butter on top. Cover with foil. Bake at 350 for 45 minutes to 1 hour. Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-2171613204411956792013-06-20T21:20:00.001-05:002013-06-20T21:27:10.124-05:00Chinese Fried RiceI got this one from cooks.com<br />
<br />
Ingredients<br />
4 cups cooked rice<br />
3/4 cup thinly slices green onion<br />
2 scrambles eggs<br />
1 box frozen peas<br />
1/2 cup chopped meat (pork tenderloin, diced chicken breast or popcorn shrimp - I used shrimp)<br />
Soy Sauce<br />
3 Tbsp butter<br />
<br />
Melt butter in wok or large frying pan. Saute onion and meat in butter until onion is tender and meat is cooked. Add frozen peas, cooked rice, scrambled eggs and soy sauce to taste. Lightly toss or stir until heated thru and peas are tender, about 5 minutes, on low to medium heat.<br />
<br />
<i>My 2 cents worth</i><br />
<ul>
<li><i>My crew said it had too many peas so I will go lighter on those next time.</i></li>
<li><i>Very good and very good for leftovers too!</i></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-13891068256027048542012-11-18T19:57:00.000-06:002012-11-18T19:57:00.926-06:00Mexican ChickenI think I got this one from pinterest but I am not completely sure. If you find out where I got it let me know so I can credit them. I definitely did NOT make this up myself.<br />
<br />
Ingredients:<br />
1 pound boneless skinless chicken breasts<br />
1 teaspoon taco seasoning<br />
Salt, to taste<br />
1/2 cup enchilada sauce<br />
4 ounces cheddar cheese<br />
3 green onions chopped<br />
<br />
Sprinkle the chicken on both sides with taco seasoning, then grill or saute it.<br />
<br />
Cut chicken into cubes and place in a greased 8x8 baking dish. Season with salt to taste.<br />
<br />
Add enchilada sauce and toss to coat the chicken.<br />
<br />
Sprinkle with cheese over the chicken.<br />
<br />
Bake at 350 for 10-20 minutes until hot and bubbly.<br />
<br />
Scatter the green onions over top.<br />
<br />
<em>My 2 cents worth:</em><br />
<ul>
<li><em>I never measure cheese - just cover! :)</em></li>
<li><em>The first time I made this everyone loved it but wished they had a taco to put it in. Now I make this on taco night when I don't want to do beef (or in addition to).</em></li>
<li><em>I think this is perfect for a chicken taco salad! yummmmmmy!</em></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-6517572845169439332012-11-11T15:10:00.000-06:002012-11-14T21:36:30.290-06:00Poppy Seed Chicken CasseroleI got this one from my very close friend Rebecca! She has great easy quick recipes!<br />
<br />
Ingredients:<br />
2 chicken breast on the bone<br />
1 cup sour cream<br />
2 cans cream of chicken soup<br />
1 Tbsp poppy seeds<br />
1 sleeve Ritz crackers, crushed<br />
1/2 stick of butter, melted<br />
6 servings of rice prepared<br />
<br />
Boil chicken breasts for 1 hour. Shred chicken.<br />
<br />
Prepare Rice.<br />
<br />
Combine chicken, sour cream, soup, rice, and poppy seeds and pour into 9x13 casserole dish. Sprinkle the cracker crumbs over top and pour butter over the crumbs. <br />
<br />
Bake 350 for 40 minutes. Allow casserole to set for 5 to 10 minutes. <br />
<br />
<em>My 2 Cents Worth:</em><br />
<ul><em>
</em>
<li><em>I use canned chicken.</em></li>
<em>
</em>
<li><em>I do not add the rice.</em></li>
<em>
</em>
<li><em>I serve the poppy seed chicken and rice separate.</em></li>
<em>
</em>
<li><em>Yummmmmmmmmmmy!</em></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-6848737641689535632012-11-04T14:24:00.000-06:002012-11-04T14:24:00.134-06:00Pizza Pasta CasseroleI got this one from a wonderful friend Mrs Barbarba Jones.<br />
TCH Boys have nicknamed this "Pizzagna".<br />
<br />
Ingredients:<br />
2 pounds ground beef<br />
1 large onion chopped<br />
2 (28oz) jars spaghetti sauce<br />
1 (8oz) can tomatoe sauce<br />
1 (16oz) spiral pasta cooked and drained<br />
4 cups shredded mozzarella cheese<br />
8 oz sliced pepperoni<br />
<br />
In a large skillet, cook beef and onion until meat is no longer pink. Drain. Stir in spaghetti sauce, tomato sauce, and pasta.<br />
<br />
Transfer to 2 greased 9x13 casserole dishes. Sprinkle with cheese. Arrange pepperoni over the top. <br />
<br />
Bake uncovered at 350 for 25-30 minutes or until heated thru.<br />
<br />
If you want you can freeze one for up to 3 months before cooking. To Use Frozen Casserole: Thaw in fridge overnight. Bake uncovered on 350 for 35-40 minutes or until heated thru.<br />
<br />
<em>My 2 Cents Worth:</em><br />
<ul>
<li><em>BIG HIT!</em></li>
<li><em>It is said to be a favorite regularly!</em></li>
<li><em>No need to measure cheese and pepperoni - just cover! :)</em></li>
<li><em>I've never frozen one so I am not sure how that turns out.</em></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-13272010082228123322012-10-28T14:08:00.000-05:002012-10-28T14:08:00.316-05:00Mexican Chicken CasseroleI can not remember where I got this one. If someone knows where it came from I will be happy to credit them. I think it may have been on pinterest. ??<br />
<br />
Ingredients:<br />
1 cup chicken broth<br />
2 (4.5oz) cans chopped green chilies<br />
1-3/4 lbs skinned boned chicken breast<br />
2 teaspoons olive oil<br />
1 cup chopped onion<br />
1 cup evaporated milk<br />
1 cup shredded Monterrey jack cheese<br />
1/4 cup tub style cream cheese<br />
1 (10oz) can enchilada sauce<br />
12 (6 inch) corn tortillas<br />
Cooking Spray<br />
1/2 cup cheddar cheese<br />
1 oz tortilla chips crushed<br />
<br />
Combine broth and 1 can of chilies in a large skillet, bring to a boil. Add chicken; reduce heat, simmer 15 minutes or until chicken is done. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks and set aside.<br />
<br />
Preheat oven to 350.<br />
<br />
Heat oil in a large non-stick skillet over medium high heat. Add 1 can of chilies and onions; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken and cook 2 minutes. Remove from heat.<br />
<br />
Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. <br />
<br />
Bake 350 for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.<br />
<br />
<em>My 2 Cents Worth:</em><br />
<ul>
<li><em>This is a huge favorite!</em></li>
<li><em>I like it but the texture of the corn tortillas in it bothers me. It does NOT bother anyone else though. :)</em></li>
<li><em>I use canned chicken. So I just put the broth and chilies in a little pot and boil then add that when called for.</em></li>
<li><em>I definitely use more tortilla chips... I almost cover the whole thing.</em></li>
<li><em>I use a 9x13 casserole dish.</em></li>
<li><em>I have never had tub style cream cheese on hand and have always just softened the regular block cream cheese and it works fine!</em></li>
<li><em>ENJOY!</em></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-55517141108816474892012-10-21T14:05:00.002-05:002012-10-21T14:05:55.090-05:00Pizza CupsI got this recipe from our congregation's cook book.<br />
<br />
Ingredients:<br />
3/4 lb ground beef<br />
6 oz tomato paste<br />
1 tablespoon minced onion<br />
1 teaspoon Italian seasoning<br />
1/2 teaspoon salt<br />
10 oz can refrigerated layer biscuits<br />
3/4 cup shredded mozzarella cheese<br />
<br />
Brown and drain beef.<br />
Stir in tomato paste, onion, and seasoning. Mixture will be thick.<br />
Cook over low heat about 5 minutes, stirring frequently.<br />
Separate and place biscuits in a greased muffin tin, pressing to cover bottom and sides.<br />
Spoon about 1/4 cup meat mixture into biscuit lined cups.<br />
Sprinkle with cheese.<br />
Bake 400 for 12 minutes or until golden brown.<br />
<br />
<em>My 2 cents worth:</em><br />
<ul>
<li><em>I am not a fan. It is a little sloppy joe-ish to me.</em></li>
<li><em>The TCH boys, my hubby, and both my kids LOVE it and ask for it!</em></li>
<li><em>The biscuit lining is the hardest. Cooking it for a lot of people is not easy to me.</em></li>
<li><em>I just cover in cheese - no measuring necessary! :)</em></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-12522837370899497142012-09-05T22:35:00.000-05:002012-09-05T22:35:01.699-05:00Baked BeansI was suppose to make some baked beans for a cookout. I usually just warm them up out of the can but my friend, Mrs Malvina, told me that wouldn't be that good. :) SO I tried this recipe from my children's "TN Grandparents" (Mrs Pritchett) and everyone loved them!<br />
<br />
Ingredients:<br />
1lb sausage<br />
1 onion chopped<br />
1 bell pepper chopped<br />
64 oz pork and beans<br />
1 cup ketchup<br />
4 Tbsp brown sugar<br />
<br />
Cook sausage, onion, and bell peppers.<br />
Add remaining ingredients.<br />
Bake 350 for 1 hour.<br />
<br />
<i>My 2 cents:</i><br />
<ul>
<li><i>I never would have guessed sausage but it was pretty good.</i></li>
<li><i>I am not a big fan of meat in my beans unless I am eating chili but this was pretty good.</i></li>
<li><i>My hubby LOVED it.</i></li>
<li><i>Simple with easy ingredients! yay! </i></li>
</ul>
Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-50873328301386096202012-04-29T00:04:00.002-05:002012-04-29T00:04:45.914-05:00Pepperoni LoafI got this one from my good friend <a href="http://neal247.blogspot.com/" target="_blank">Jennifer</a>!<br />
<br />
Ingredients:<br />
<br />
1 package of pepperoni<br />
4 cups mozzarella cheese<br />
2 eggs<br />
2 Tblsp Parmesan Cheese<br />
2 frozen bread loaves<br />
flour<br />
<br />
Thaw out bread.<br />
Put flour of your counter top. Knead the dough for a minute. <br />
Roll the dough out to about a medium pizza size. In a bowl crack 2 eggs and add the Parmesan cheese to the eggs. Mix it together. <br />
Spread this mixture on the dough. Put your pepperonis down on the dough.<br />
Top with mozzarella.<br />
Fold it up.<br />
Bake 375 for 20 minutes or until golden brown.<br />
<br />
<i>My 2 Cents Worth:</i><br />
<ul>
<li><i>My whole family love this.</i></li>
<li><i>No need to measure the cheese - just put a lot.</i></li>
</ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-88936594858751608372011-01-09T18:17:00.003-06:002012-03-16T13:54:31.886-05:00Dump CakeI got this one from my good friend <a href="http://neal247.blogspot.com/">Jennifer</a>!<br /><br />Ingredients<br /><br />1 can (21oz) Cherry or Blueberry pie filling<br />1 can (15 oz) Crushed pineapple<br />1 box (about 18oz) yellow or white cake mix<br />1.5 sticks of butter<br />Whipped cream or vanilla ice cream<br /><br />Dump pie filling and crushed pineapple into 9x13 baking dish. Stir together.<br /><br />Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.<br /><br />Bake at 350 for 45 minutes to 1 hour. Then top with whipped cream or ice cream to serve.<br /><br /><span style="font-style: italic;">My two cents worth:</span><br /><ul><li style="font-style: italic;">We tried both pie fillings and Chris can not decide which he likes best.</li><li style="font-style: italic;">We used yellow cake mix and it was GOOD.</li><li style="font-style: italic;">We did not top with anything and it was still GOOD.</li><li><span style="font-style: italic;">Easy Peasy.</span><br /></li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-70929480213557731092011-01-02T18:09:00.001-06:002011-01-02T18:09:00.270-06:00Rosemary Chicken PocketsI got this from the <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/rosemary-chicken-pockets/">Tasty Kitchen</a> website.<br /><br />Ingredients<br /><br />8oz cream cheese<br />1 9 oz can chicken<br />2 Tbsp dried rosemary<br />1 tsp black pepper<br />2 dashes salt<br />1 dash poultry seasoning<br />1 package croissant dough<br /><br />Preheat oven 350<br /><br />Soften cream cheese. Add Chicken and seasonings. Mix well.<br /><br />Unroll croissant dough triangles. Place dollop (approx 1/4 cup) onto each triangle.<br /><br />Fold over edges and pinch shut to close completely. Place on backing sheet. Repeat for all.<br /><br />Bake as directed on croissant package.<br /><br /><span style="font-style: italic;">My two cents worth:</span><br /><ul><li style="font-style: italic;">Yummmy. But I am not use to the Rosemary taste and I didn't even put as much as it called for.</li><li style="font-style: italic;">I didn't have anything called "poultry" seasoning so Chris put in a little Mrs. Dash, maybe would just skip it all together next time.</li><li><span style="font-style: italic;">I just used Crescent rolls dough. </span><br /></li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-43179424710129760722010-12-26T17:53:00.003-06:002010-12-26T18:02:44.637-06:00Chicken Cordon Bleu ToppersI got this one from a magazine thingy from Kroger or Publix that I got in the mail.<br /><br />Ingredients<br /><br />2 Tbsp ranch dressing<br />2 tsp fresh chives, chopped<br />4 thin slices of swiss cheese<br />24 Ritz crackers<br />6 slices thin chicken deli meat, quartered<br />6 slices thin ham deli meat, quartered<br /><br />Heat oven to 350.<br /><br />Mix dressing and chives. Cut cheese slices crosswise in half; cut each half into 3 pieces. Place crackers on baking sheet; top with chicken, ham, and cheese. Bake 4 to 5 minutes, or until cheese is melted. Top with dressing mixture.<br /><br /><span style="font-style: italic;">My two cents worth:</span><br /><ul><li style="font-style: italic;">This is great for an appetizer or a light lunch.</li><li style="font-style: italic;">This is not good left over. Only fix what will be eaten relatively immediately.</li><li style="font-style: italic;">Very good.</li><li style="font-style: italic;">Easy.</li><li><span style="font-style: italic;">Kids could help stac</span>k. </li><li><span style="font-style: italic;">Chris asked me to make more!</span><br /></li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-14272831766117497582010-08-08T05:35:00.001-05:002012-03-16T13:54:31.887-05:00Peach Crunch CakeI got this one from my friend <a href="http://neal247.blogspot.com/">Jennifer</a>.<br /><br />Ingredients<br /><br />24.5 oz jar of sliced peaches in light syrup<br />1 package yellow cake mix<br />1 stick butter, cut into 16 pieces<br />1 cup brown sugar<br />1/2 cup chopped walnuts<br /><br />Preheat oven to 350.<br />Layer ingredients in a 13x9 dish, in order starting with the peaches.<br />Bake about 40 minutes.<br />Serve warm or cold..with or without ice cream.<br /><br /><span style="font-style: italic;">My 2 cents worth</span><br /><ul style="font-style: italic;"><li>I am actually not a huge warm fruit kinda girl. So I actually have not tasted this.</li><li>Chris LOVES it so much that he will not take it to work to share.</li><li>I really like the dump-it-all-in kinda recipes - easy!</li><li>I left off the nuts - no big deal.</li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-32434908605901126152010-07-31T20:55:00.002-05:002010-07-31T21:16:48.689-05:00Beef and Bean BurritosI got this one from <a href="http://thepioneerwoman.com/cooking/2010/07/brown-hot-and-plenty-of-it-vol-i/">Pioneer Woman Cooks</a>. This is one of her 16-minute-meals. I did not time it... it probably took me longer than 16 minutes but still not too long. (I am slow when it comes to cooking, though.)<br /><br />Ingredients:<br /><br />2 pounds ground beef<br />1/2 whole medium onion<br />1 can (7 oz) Mexican tomato sauce or enchilada sauce<br />salt and pepper to taste<br />cumin, oregano, chili powder, and garlic to taste<br />1 can (28 oz) refried beans<br />3/4 cup grated cheddar cheese<br />12 whole burrito-sized tortillas<br />extra grated cheese, for sprinkling<br />extra sauce for drizzling<br />cilantro leaves, optional<br />optional filling ingredients: Mexican rice, sour cream, guacamole, green chilies, pico<br /><br />Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.<br /><br />Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.<br /><br />Heat tortillas in microwave for one minute.<br /><br />Spread small amount of beans on each tortilla. Add meat. fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute or until cheese is melted and burritos are very hot. Serve immediately.<br /><br /><span style="font-style: italic;">My Two Cents:</span><br /><ul><li style="font-style: italic;">I filled one of Chris' up with beans, meat, and rice and he liked it better than the ones with only beans and meat.</li><li style="font-style: italic;">I put a little Mexican cheese into the burritos with the beans and meat.</li><li style="font-style: italic;">I served it with some sour cream on top.</li><li style="font-style: italic;">I used red enchilada sauce.</li><li style="font-style: italic;">I normally prefer chicken over beef but I really enjoyed this. We all did.</li><li><span style="font-style: italic;">Next time I want to try the green chilies in it!</span><br /></li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-84742994213075213462010-06-21T05:00:00.003-05:002010-06-21T05:00:07.492-05:00French Breakfast Puffs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ry3w56cy04LJ7rpeyLs6sIzWH7_c4r318gVRhqK1z3sFsIbskbA3fSwF5Jc1T2g7SNPsj66mHThk5flnuKb6bH8d6xfGYuuSV2xTQUsO4vOIgqzGMuRxQDS2ue1JAkRKsZWdIm-B__0/s1600/101_4796.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ry3w56cy04LJ7rpeyLs6sIzWH7_c4r318gVRhqK1z3sFsIbskbA3fSwF5Jc1T2g7SNPsj66mHThk5flnuKb6bH8d6xfGYuuSV2xTQUsO4vOIgqzGMuRxQDS2ue1JAkRKsZWdIm-B__0/s320/101_4796.JPG" alt="" id="BLOGGER_PHOTO_ID_5483072134063617186" border="0" /></a>I got this one from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>. I am so excited I have her <a href="http://thepioneerwoman.com/my_cookbook/">cookbook</a>!<br /><br />Ingredients<br /><br />PUFFS<br />3 cups all purpose flour<br />3 teaspoons baking powder<br />1 teaspoon salt<br />1/2 teaspoon ground nutmeg<br />1 cup sugar<br />2/3 cup shortening<br />2 eggs<br />1 cup milk<br /><br />COATING<br />1/2 pound (2 sticks) butter<br />1 1/2 cups sugar<br />3 teaspoons ground cinnamon<br /><br />Preheat oven at 350. Lightly grease 12 muffin cups.<br /><br />In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.<br /><br />In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.<br /><br />Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition.<br /><br />Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.<br /><br />To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.<br /><br />Dip the warm muffins in the butter, coating thoroughly then roll in the cinnamon-sugar mixture. "Don't be afraid to really coat'em up!" (Quote from PW)<br /><br /><span style="font-style: italic;">My 2 Cents Worth</span> <ul style="font-style: italic;"><li>Just do it!</li><li>Eat Them!</li><li>Yummmmy!</li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0tag:blogger.com,1999:blog-873411603285305963.post-80391873475492076722010-06-15T13:44:00.002-05:002010-06-15T13:52:48.120-05:00Two-Step ChickenI got this one from <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/two-step-chicken-with-picante-sauce/">Tasty Kitchen</a>.<br /><br />Ingredients:<br /><br />4 Chicken Breasts<br />1-½ cup Picante Sauce Or Salsa<br />3 Tablespoons Packed Light Brown Sugar<br />1 Tablespoon Mustard<br /><br /><p>Place chicken in 2 quart baking dish. Mix picante sauce or salsa, sugar, and mustard, and pour mixture over chicken.</p> <p>Bake at 400° for 20 minutes, or until chicken is done.</p><p style="font-style: italic;">My Two Cents Worth</p><ul><li style="font-style: italic;">We all loved this one and it is simple simple.</li><li><span style="font-style: italic;">I would have never imagined putting these things together but it was great!</span><br /></li></ul>Mindyhttp://www.blogger.com/profile/05750440495455630433noreply@blogger.com0