Chicken Corn Chowder

 

1 pouch Lipton Soup Secrets Chicken Noodle Soup Mix with Diced White Chicken Meat

   (from a two pouch box of dry soup mix)

2 1/2 cups Milk

1 can (14 oz.) Cream-Style Corn, undrained

1/3 cup celery, finely chopped

 

In Medium saucepan, combine all ingredients, and bring to a boil.

Reduce heat and simmer uncovered, stirring frequently.  For 5 minutes or until noodles and celery are tender.  Garnish with crisp-cooked crumbled bacon, if desired.

Makes about 4 (1 cup) servings.  Serve with Saltine Crackers.

Note: Good food storage item.

Oven-Fried Chicken

1 1/2 cups low-fat Buttermilk

2 Tbsp.  Dijon Mustard

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1/4 tsp. cayenne pepper

4 boneless, skinless chicken breasts, about 6 oz. each

2 1/2 cups panko bread crumbs

3 Tbsp. canola oil

Salt and freshly ground black pepper

 

1.  Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and cayenne in large backing dish.  Add the chicken breasts, turn to coat.  Cover; refrigerate for 1 hour and up to 4 hours. (You can also place mixture in a gallon bag and add chicken, turn occasionally.  Discard when done).

2.  Preheat over to 400 degrees.  Adjust oven rack to upper-middle position.

3.  Pulse 1 1/4 cups of bread crumbs in a blender until fine.  Pour them into a shallow bowl, add remaining ingredients and mix well. ( You can leave bread crumbs the way they are also).

4.  Line a baking sheet with aluminum foil and place a backing rack on top.  Liberally spray the rack with nonstick baking spray. (Or spray your baking sheet with oil in place of foil).

5.  Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture.  Place on rack.  Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Pizza Stuffed French Bread

2 Cups Mozzarella Cheese, shredded

10 slices of pepperoni, quartered

1 lb. ground sausage or beef

1 can tomato soup

3 Tbsp. Italian seasoning

1 loaf of French bread

 

Prepare loaf by slicing off the top, scooping out some of the bread inside ( reserve for recipe).  Fry meat and drain grease.  Add soup, spices and reserved bread pieces.  Stuff shell with meat mixture and sprinkle cheese on top.  Replace the bread 'lid'.  Wrap in foil and back at 350 degrees for 20 minutes.

(You can also just slice loaf in half and fill each side, then bake in oven till warm through, sprinkle on cheese and if needed, broil a bit until melted and bubbly).

Homemade Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots (I used frozen)
• 1 cup frozen green peas
• 1/2 cup sliced celery (I used more)
• 1/3 cup butter
• 1/3 cup chopped onion (I used more)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (I used more)
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts (I used Pillsbury)

Preheat oven to 375 degrees F (most recipes say 425, but I think this cooks the crust too fast and doesn't let all the flavor soak in. I turned down the heat and let it cook for 10-15 minutes longer.)

In a saucepan, combine chicken, carrots, peas, and celery, and I added corn just because. Add chicken stock (recipe said water, but this was more flavorful) to cover and boil for 15 minutes. I also added rotisserie chicken seasoning, garlic pepper, and garlic powder to this mixture. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 45 minutes (30-35 if you bake at 425), or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Peanut Butter Sauce (or Ice Cream topping!)

1 c. brown sugar

1/2 c. karo syrup

3 T. butter

pinch of salt

1 c. peanut butter (can use chunky, if you really like the nuts)

1/2 c. evaporated milk

Microwave brown sugar, corn syrup, butter and salt for 4 minutes or until boiling. Stir twice during. Add peanut butter and stir in evaporated milk.

Creamy Tuna Melts

4 whole wheat English muffins

2 celery ribs (about 1/2 cup diced)

1 pouch (7 oz) light tuna (packed in foil pouch--no draining required)

1 cup low-fat cottage cheese

1/2 cup reduced-fat mayo

Juice from 1/2 lemon (about 1 T)

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp black pepper

8 slices ripe tomato (about 2 large tomatoes)

4 slices reduced-fat Swiss cheese

Turn on broiler.  Split and then toast English muffins until lightly browned; set aside. 

Rinse and dice celery.  Place in medium microwave safe bowl.  Add the tuna, cottage cheese, mayo, lemon juice, onion powder, garlic powder, and pepper.  Stir, then microwave, covered with a paper towel, until just warm (about 1 minute).  Spoon tuna mixture on top of toasted muffins.  Place one tomato slice and half a slice of cheese on top of the tuna mixture.  Broil just until the cheese melts; about 1 minute.  Serve with sliced apples.

Peanut Butter Chocolate Chunk Cookie

8 tbsp (1 stick) margarine, preferably unsalted, chilled and cut into pieces

1/2 c granulated sugar

1/2 c packed light brown sugar

1/4 c soft silken tofu

1/2 tsp vanilla extract

1 1/2 c all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

1/2 c smooth peanut butter

1 c semisweet chocolate chunks

 

preheat oven to 400 degrees. in large bowl cream margarine w/ electric mixer until smooth and fluffy.  Add both of the sugars and blend well.  add tofu and vanilla and blend again.

 

in a medium bowl, sift the flour, baking soda, and salkt.  add 1/3 of flour mixtgure and mix well.  continue with another 1/3 of mixture, then the remaining 1/3, mixing well after each addition. then add peanut butter and mix well.  fold in the chocolate chunks.

 

roll cookie dough into 1-inch balls and place on a greased cookie sheet.  allow room for the cookies to spread.  press down twice on each cookie withthe back of a fork, flattening it and making a crisscross pattern on top.

 

bake cookies for 5-8 minutes, until light golden brown, and then allow them to cool on the pan.

Articoke Dip

1 C mayo

3/4 C sour cream

2 cans drained artichoke hearts, not marinated

3/4 C canned parmesan cheese

dash of pepper, garlic powder, Tabasco sauce, Worchestershire sauce

Blend in blender. Put in quiche pan and bake 350 for 20 minutes.

Egg Rolls

2 C milk (put in microwave for 2 min. )
2 yeast cakes (2T)
(1/2 cup water, 1 t. sugar)

4 eggs
2 t salt
6 -8 C flour
½ C sugar
¾ C melted shortening (vegetable or canola oil)

Heat milk, cool, dissolve yeast and sugar and add remaining ingredients always add
liquid first. Let rise twice in a warm place. (I have found that if the counters are cold
to either put it on the dryer, or put it on a rice bag that is warmed up.) Punch down in
between.

Roll or cut for shapes.
Place on greased cookie sheets and let rise until double in bulk.
Heat oven to 350 degrees. Bake 18-22 minutes.

If you want to do wheat rolls, just replace the flour with wheat flour, and also use 1/4 C.
gluten add it to the wet ingredients before the wheat flour is added.

If you want warm rolls but not make them the day of your big event, you can make them
ahead a few days, cool completely, cover with a garbage bag, and put in the freezer.
Take out that morning that you want to use and let thaw. Heat oven to 350 degrees.
Sprinkle your fingers with water and flick on the rolls. Cover with tinfoil, make it like a
tent. Let warm for 12-15 min.

Pizza Rolls

1 ) Cut dough in half, roll out dough making 12X 14 Rectangle with dough being about ½ inch thick
2 ) Put soft butter on dough quite thick
3 ) Put your favorite Pizza sauce on next or ½ can tomato sauce, 1/8 t. garlic salt, and ¼ t. Italian seasoning  mixed together
4 ) Add a garlic seasoning
5 ) Sprinkle parmesan cheese
6 ) Put lots of ¼ pieces of pepperoni on
7 ) Roll up like a cinnamon roll, cut with dental floss, 1 ½ inch pieces and put on a greased cookie sheet
8 ) Bake 18-22 minutes at 350 degrees
9 ) Eat immediately, or let cool completely and then bag in baggies and freeze for another time.

Moroccan Delight

I've recently recieved some great meals, since we had the baby and people are now giving me their recipes. This Moroccan dish was probably our favorite. You have to try it! Don't be scared.

• 1 tablespoon(s) olive oil
• 2 medium carrots, chopped  (I have also used zucchini, squash, any veggie will work, really)
• 1 medium onion, chopped
• 1 tablespoon(s) paprika (seems like a lot but adds great color and flavor!)
• 1 teaspoon(s) ground allspice
• 1/2 teaspoon(s) ground cinnamon
• 1 package ground turkey (could substitute with beef, lamb or another ground meat substitute)
• 1 can(s) (19 ounces) garbanzo beans/chickpeas, rinsed and drained
• 4 ounce(s) (about 1/2 cup) dried apricots, chopped (adds nice sweetness) (mary's note: we loved it with craisins and rasins instead)
• 1 cup(s) loosely packed fresh parsley leaves, chopped  (I never have this on hand and it tastes fine without it)
• 1/2 teaspoon(s) salt
• 1 can(s) (1 3/4 cups) chicken broth  (if you don't have any just use water)
• 1 package(s) (10 ounces) plain couscous  (we substitute with any starch like wild rice, israeli couscous, quinoa, etc) (mary's note: couscous with curry peas & carrots mixed in is the way we like it!)

Directions

1. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
2. Increase heat to medium-high and stir in ground turkey and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
3. Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
4. Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with meat and veggie mixture.

This is so easy and delicious!!

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This is yummy served with  black beans, corn and cilantro mixed together as a side.

Homemade Enchilada Sauce

Due to my bountiful basket a couple weeks ago, I had a drawer full of green peppers that I didn't know what to do with. I tried this recipe and it is super tasty! I made three batches and froze the leftovers for a quick dinner another night.

1 c. chopped green chili peppers
3 c. tomato juice (I didn't have any so I used 1 8oz can tomato sauce, 1 c. water and 1 diced tomato)
1 med. sized onion, diced
1 tsp. ground oregano
1 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried cilantro

Saute peppers, onions and spices until softened. Add tomato and simmer 15 minutes. Wait till mixture cools a little then pour it into a blender and blend until as smooth as you like. When cooling in the refrigerator do not cover.

Variations: Can add jalapenos or red chili powder for more heat.

This makes a quick dinner. Add a thin layer on the bottom of a 9x13 pan.  Then just simmer the sauce with some shredded chicken, add some cheese in a tortilla and roll up. Continue till the pan is full, smother the top with more sauce and a generous amount of cheese. Cook at 350 for 30 minutes to heat through and melt the cheese. Mmmm.

Cake Mix Cookies

1 cake box of any kind of cake mix (I used funfetti)

2 eggs

1/3 c. oil

Frosting

Preheat oven to 375 degrees. Combine cake mix, eggs and oil. Mix until thoroughly moistened. Shape into balls and place on ungreased cookie sheet. Bake 6-8 minutes. Cool 1 minute and remove from cookie sheet. Frost cookies after cooling. 

*The frosting I used (you can use any kind):

Buttercream Frosting:

1/4 c. melted butter (makes it runny) 

2 c. powdered sugar

2-3 tbsp. milk

1 tsp. vanilla

1/8 tsp. almond extract (optional)

Food coloring

Mix everything together. Add more powdered sugar to make thicker, or more milk to make thinner.

Chocolate Chip Meringue Cookies

D.e.l.i.c.i.o.u.s.

2 egg whites
3/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. cream of tartar
1 c. chocolate chips

Add cream of tartar to egg whites and beat (use electric mixer-like a kitchen aid or bosch) until stiff. Add sugar and salt, a little at a time, until mixture is very stiff. Fold in vanilla and chocolate chips. Drop by teaspoonfuls, about 2 inches apart, on foil covered cookie sheet. Bake at 300 degrees for 20 to 30 minutes, depending on how dry you like them. If you like them more gooey, cook them less. (Ps. they are really good dry). 1 batch makes about 2 dozen.

Mud Puddles

Original Version:

2 cups flour

1/2 teaspoon baking soda

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 sticks softened butter

2 teaspoon vanilla

1 cup chocolate chips

Small Reece's Peanut Butter cups

Combine flour and soda then set aside. Blend sugar and butter. Mix to a grainy paste. Add eggs and vanilla and beat on medium speed until light and fluffy. Add flour mixture and chocolate chips. Blend until combined well. Grease mini muffin tins. Fill 1/2 full with dough. Bake at 350* for 8-10 minutes. Add Peanut Butter cups immediately after baking. Run a knife around the edge and let cool for a few minutes. Then let them completely cool on a cookie sheet. (Makes 90-100)

Easy Version:

Nestle Toll House Refrigerated Cookie Dough

1 pkg small Reece's Peanut Butter Cups

Spray a mini Muffin tin pan REALLY GOOD. Scoop a spoon full of dough into each spot. (Don't compact it down. Don't let it overflow the top of the pan.) Cook at 375* for 6-10 min. Until it looks golden brown and not doughy in the middle. Let cool in pan maybe 5 min. Then push a Peanut Butter Cup in the center of each. Cool just a little bit longer then use a butter knife to break away the edges from the pan and pop out. These are the best on the 2nd day. I hope this makes sense. They are super YUMMY!

Buttermilk Syrup

2 cubes butter

1 ½ cups sugar

1 cup buttermilk

(I use the powdered buttermilk. 4 Tbsp. powder with 1 cup water)

1 tsp. baking soda

1 tsp. vanilla

Combine first 3 ingredients in saucepan until boiling. Take off heat and add baking soda and vanilla. Serve with your favorite breakfast, and enjoy.

Honey Puff German Pancakes

2 Tbsp. butter

6 eggs

½ pkg. cream cheese

1 cup milk

3 Tbsp. honey

1 cup flour

½ tsp. salt

½ tsp. baking powder

Preheat oven to 400*. Place butter in 9x13 baking dish and place in oven until butter sizzles. (You can just spray pan really good with Pam instead of doing this) Place remaining ingredients into a blender and blend until smooth. Remove pan from oven and immediately pour batter into it. Bake until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings. Fruit, powdered sugar, jam, whipping cream, and your favorite syrup.(I usually double this and put it in two 9x13’s I still have to mix it one at a time because they won't fit my blender at the same time.)

Poppy Seed Chicken Over Rice

3 Chicken Breasts boiled and shredded (I use one bottle of my canned chicken Super Easy)

1 cup Sour Cream

1 can of Cream of Chicken Soup

Mix above ing. together and put in casserole dish.

1 1/2 cup Crushed Ritz Crackers

1 tbs. PoppySeed

1 cube of Butter

Mix above ing. together & sprinkle on top. Bake @ 350* for 30 min.

Serve over rice. My family gobbles this up!

Bowtie Festival

Combine the following in a slow cooker:

6 skinless, boneless chicken breast

1 jar four cheese alfredo sauce

1 can cream of chicken soup

1 can chicken broth

1 pkg. Real Bacon Pieces

1 pkg. fresh sliced mushrooms (opt.)

1/2 pkg. of dry Italian Dressing Mix

1 cup swiss cheese, cubed

1/4 stick of butter, melted

Salt and pepper

Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.

Bacon Pasta Salad

1 pkg. uncooked pasta (12 oz)

10 slices cooked and crumbled bacon

1 c. mayo

1 pkg. dry ranch dressing mix

¼ tsp. garlic powder

½ tsp. garlic pepper

½ c. milk, or as needed

1 large tomato, chopped

1 can sliced black olives

1 c. shredded cheddar cheese

Bring a large pot of lightly salted water to a boil. Stir in pasta and cook until al dente: drain. In a large bowl, mix mayo, dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place pasta, bacon tomato, olives, and cheese in bowl and toss to coat with dressing. Cover and chill at least one hour. Toss with additional milk if salad seems dry. ( I use 16 oz. of pasta and 1 lb. of bacon and just add a little extra milk.) LOVE IT!

4th of July Cake

1 white cake mix
1 8 oz. cream cheese, room temp
1 8 oz Cool Whip
1/2 c. powdered sugar
1 Strawberry Danish Dessert
(it's near the pudding & Jello)
Strawberries, sliced
Blueberries





-Mix the cake mix as usual. Only use about 3/4ths of the cake mix. (You use less to have enough room in the pan for all the layers. I put the extra in a muffin pan and made about 4 cupcakes.) You'll need to watch the cake so it doesn't burn since you have less mix in the pan.

-Whip the cream cheese and powdered sugar with beaters, then fold in 3/4ths the Cool Whip. Putting the remaining in a sandwich bag for later.

-Cook the Danish Dessert mix following the pudding instructions on the box. Fold in the sliced strawberries.

-Layer the cream cheese mixture then pour on the strawberry layer, spreading it to the sides of the pan.

-Put blueberries in the top  left corner then cut one corner off the sandwich bag and squeeze out the Cool Whip to create lines across the cake. Chill about 3 hours then enjoy!

Rustic Croutons

These taste so yummy over a Caesar salad. They are the best croutons ever!


2 T. unsalted butter, melted
1/3 cup extra-virgin olive oil
1 loaf (10 ounces) rustic italian bread, cut or ripped into 3/4-in pieces (I used Costco's French baguettes)
1 tsp. salt (I used less, about 3/4 tsp, so add to taste)
1/2 tsp. pepper
1 tsp. minced garlic
(other ingredients that can be added are parmesan cheese and Italian seasonings)

Combine butter, olive oil, pepper and garlic. Drizzle over bread crumbs and toss until coated. Sprinkle with salt and toss until coated. Spread bread in a single layer on an 11 x 17 baking sheet. Bake at 375 for 20 minutes until golden brown.

The croutons are really good if they still have a little bit of a chewy texture after they have been baked. However, if you want to store some for later, be sure to bake until really crispy. You can also pop them back into the oven for 10 minutes or so before serving to crisp them back up. The chewy ones don't store well and end up tasting stale.

Stuffed Strawberry French Toast

An Easter brunch family tradition!

Texas Toast:
Cook it how you normally would cook french toast (we use, eggs, milk, vanilla, cinnamon and nutmeg).

Cream Cheese Filling:
 1 cup cream cheese (any kind, normal or low fat, whatever works), an 8 oz pkg
 1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. (or more if you want) cinnamon

  Mix with a hand mixer. Spread a thin layer on each side of the toast. Put sliced strawberries in side and sandwich it together. Top with syrup & enjoy!





 Cinnamon Syrup:
1/4 cup water
1/4 cup corn syrup
3/4 cup brown sugar
1/4 tsp. cinnamon
1/4 cup butter
  Boil 1 minute and serve. Store in fridge.

Potato Tortilla Soup

2 cans cream of potato soup
2 cans cream of chicken soup
1 can evaporated milk
1 can mexi corn
1 can green chili's (it still tastes good if you forget and leave it out)
grilled chicken, in taco seasoning, cut into strips OR canned chicken or whatever is easiest.
If you don't cook the chicken with the taco season (like if you're cooking with canned chicken), I just add taco seasoning to the whole soup.
1-2 cups shredded cheddar or Mexican style cheese

3-6 flour tortillas OR tortilla chips 

Throw everything into a crockpot or pot on the stove, it just needs time to heat up and melt the cheese. 2 hours in a crockpot is probably good, less if on the stove. Add the tortilla strips towards the end, so they don't get soggy. We like to dip tortilla chips in it, we like the crunch. Either way is yummy!

Breakfast Brunch

7 slices of bread
7 eggs
3/4 c.+ 2 tbsp milk
1/2 tsp dry mustard
1 green onion chopped (it's probably okay without it, or with normal onions or dried onion)
1 1/4 c. grated mild cheese
1/2 c. evaporated milk
1 can cream of mushroom
1 lb. ground sausage or hamburger, browned and drained (we've always used hamburger)
1/4 c. grated mild cheese.

Grease 9x13 pan. De-crust bread and line the bottom of the pan. Mix eggs, milk, mustard and onion, pour over the bread. Sprinkle with 1 1/4 cups grated cheese. Mix milk with cream of mushroom soup and cooked meat, pour over top. Cover with 1/4 c. cheese. Bake at 375 for 40 minutes. Yield: 12 servings.