Garlic Smashed Red Potatoes

This recipe is really good.... especially for potato lovers, (like myself). I would ONLY use red potatoes for this recipe though. Enjoy!

Ingredients:
3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk

 Directions:

1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.

Makes 14 servings.

Chicken Salad

Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


Preparation Instructions:
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.


Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.


Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!


When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)


Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.


I also have had it on crackers... That is really good! 

Garden Toss

Well, it is gardening time of the year, where everything starts to ripen. So I decided to post a easy recipe that you can use some of your garden veggies!

Ingredients:

1/4 cup olive oil, take out 2 extra TBSP of oil and set to the side.

1 medium Zucchini squash, cubed (make sure to cut all of the seeds out)

1 medium Yellow squash, cubed (also take seeds out)

2 medium Green peppers, cut in strips

2 small onions, cubed

Garlic powder

Cracked Black pepper

1 1/2 boxes Rotini Noodles

Directions:

• In a medium fry pan, heat 1/4 cup olive oil.


• Add in all veggies and saute'.


• Meanwhile, make noodles according to package.


• Sprinkle Garlic powder and Cracked Black Pepper into veggie mix.


• When noodles are done, drain, and add the 2 TBSP of Olive Oil- cover.


• Check veggies, if they are hard, keep them on a little longer, if they are soft and starting to brown, turn them off and mix in with the noodles. Sprinkle a little more garlic on top and serve.

Makes 8-10 servings.

ENJOY!

Scrambled Egg Biscuit Cups

Note:

This recipe is from The Betty Crocker Ultimate Bisquick Cookbook, Therefore, it uses bisquick biscuit mix, but I'm sure you could use a regular homemade recipe and do the same thing.

Ingredients:

2 cups Original Bisquick mix

1/3 cup shredded Cheddar cheese

3/4 cup milk

8 eggs

1/8 tsp pepper

1 TBSP butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce

3 TBSP real bacon bits

1 TBSP chopped fresh chives

Additional real bacon bits if desired

Directions:

1. Heat oven to 425*. Spray bottoms only of 12 regular size Muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cups milk until soft dough forms.


2. Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4-5 times. Shape into 10 inch roll. Cut roll into 12 pieces. Press each piece in bottom and up side of each muffin cup, forming edge at rim.


3. Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.


4. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture. Cook 3- 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and Bacon until blended.


5. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle tops with chives and bacon.

Prep time from start to finish: 30 minutes.

Makes 12 biscuit cups.

Hope you enjoy~!

Pasta Primavera Alfredo

This is the picture the magazine gave me.... ours turned out exactly like the picture! Enjoy!

I got this recipe from Kraft foods Magazine. It is SO good.... it tastes just like regular Alfredo, except it is so much healthier!

What you need:

2 boxes of spaghetti, uncooked

6 cups small broccoli florets (we added some cauliflower too.... it was delicious!)

6 carrots, cut into thin slices

1-- 8 oz. pkg of Cream cheese, cubed

2 cups milk

2/3 cup Grated Parmesan cheese

1/2 cup (1 stick) butter

1 tsp. Garlic Powder

How to make it:

Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 minutes.

Meanwhile, cook remaining ingredients in saucepan on medium- low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

Let me know if any of you make it and how you like it! :)

Caramelized Onion Mashed Potatoes

These are SO good! The onions make them so sweet, and just give it an awesome flavor! :) We made them for our church picnic and they were definitely a hit!!! Enjoy!

Makes about: 10 servings

ONIONS:

3 TBSP unsalted butter

3 TBSP of olive oil

about 4 large onions, chopped

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

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POTATOES:

3-4 large potatoes, peeled and cubed

3 tsp salt divided

2/3 cup milk

2 TBSP unsalted butter

1/4 tsp pepper

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INSTRUCTIONS:

1. Heat 3 TBSP butter and oil in large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally.
2. Remove cover; increase heat to medium high. Sprinkle with sugar; stir to combine. Cook 25- 30 minutes or until onions are deep golden brown, stirring frequently. If necessary, reduce heat to medium to keep onions from sticking. Stir in 1/2 tsp salt and 1/4 tsp pepper.
3. Place potatoes in a large saucepan; add enough water to cover potatoes by 1 inch. Add 2 tsp of the salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork. Drain. Return to saucepan; cover to keep warm
4. Meanwhile, microwave milk and 2 TBSP butter in a small microwave-safe cup 30-60 seconds or until butter is melted and milk is hot.
5. Reheat caramelized onions over medium heat until hot. Mash potatoes. Stir in milk mixture until potatoes are creamy. Stir in caramelized onions, remaining 1 tsp sale and 1/4 tsp pepper.

Stepheny

Mexican Chicken Pizza

1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks

1-1/2 cups Thick 'N Chunky Salsa

1 ready-to-use baked pizza crust (12 inch) (we make homemade) :)

1/2 cup red pepper strips

1 tsp. chopped fresh cilantro (I didn't use this ingredient)

1-1/2 cups Shredded Mozzarella & Cheddar Cheese

HEAT oven to 400ºF.

COOK chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.

SPOON onto crust; top with remaining ingredients.

BAKE 10 to 15 min. or until cheese is melted.

Italian Potato Cake

A delicious and filling meal! Serve with a green salad.

Ingredients:

10 tablespoons unsalted butter, plus extra unsalted butter, for greasing pan
10 tablespoons plain breadcrumbs
6 lbs russet potatoes, peeled and cut into 1 inch pieces
1 cup heavy cream
2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
12 ounces italian Fontina cheese, sliced thin*
1/2 lb thinly sliced salami, cut into 1/2 inch pieces*
2/3 cup grated parmesan cheese or romano cheese

Directions:

Move oven rack to middle position and preheat the oven to 350 degrees. Butter two 9-inch springform pans and sprinkle each with 1/4 cup bread crumbs. Shake the pans to evenly spread out the crumbs. Put the potatoes in a large pot and add cold water to cover by 1 inch. Bring to a boil over high heat then lower heat to a simmer. Cook until tender, around 15 minutes. Drain the potatoes and return to the pot. Mash them with 8 tablespoons butter until smooth. Add the cream, salt and pepper and stir until well mixed. Let it cool for 5 minutes then stir in the eggs one at a time. Spoon half the potatoes into the prepared springform pans. Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese. Cover with the rest of the potatoes. Melt the remaining 2 tablespoons of butter and mix with the rest of the bread crumbs (2 tablespoons). Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes. Bake for 35-45 minutes, or until cakes are very hot and puffed and the top is golden brown. Remove from oven and run a paring knife around the cakes to loosen from the sides and let it stand for 10 minutes before removing the sides of the pans. Serve hot.

Serves: 12-14

*Note: Instead of using fontina cheese and salami (which can be rather expensive), try using mozzarella cheese and sliced ham or provolone cheese and pepperoni.

Butter Chicken

Ingredients:

1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Directions:

1. Preheat oven to 375 degrees F.

2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.

3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.

4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .

Chicken and Green Chili Enchiladas

Prep time: 20 minutes
Total time: 45 minutes
Makes: 8 servings
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What you need:

• 4 1/2 cups shredded cooked chicken
• 1 can (4 oz.) chopped green chilies, undrained
• 1 1/2 cups sour cream, divided
• 1 pkg. (8 oz.) mexican style finely shredded Taco Cheese, divided
• 16 corn tortillas (6 inch), warmed
• 3 cans (10 oz. each) red enchiliada sauce, warmed

Make it:

1. Heat oven to 375 *.
2. Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
3. Spread 1 cup sauce onto bottom of 13 by 9 inch pan. Add enchiladas, seam sides down; top with remaining sauce. Cover.
4. Bake 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes or until melted. Serve topped with remaining sour cream.

Hope you enjoy! These are SOOOOOO good! My family loves them!

Steph

Pizza Sandwiches

These were a hit at our house when I made them!

Makes about 8 servings.

Ingredients:

• Loaf of bread
• One or two bags of mozzarella cheese (depends on how much cheese you like)
• Miracle Whip or Mayonnaise
• Bag of pepperoni
• Package of Ham or Turkey (which ever kind you like)

Directions:

1. Spread the Miracle Whip on both sides of the bread.
2. Add 2 slices of Ham.
3. Put on your pepperoni. However many you may want.
4. Then sprinkle your cheese on top.... cover with other piece of bread and put in a conventional oven... or on a skillet for about ten minutes or until tops are golden brown. Serve right away.

These are SO good and our family is definitely going to make them again.

**Another idea to make it taste more like pizza, would be to use a little bit of pizza sauce instead of miracle whip. :)

ENJOY!

~Stepheny~

Granny's Delicious Chicken Casserole

~This super easy recipe is from my grandmother and is delicious! It's quite flexible. Feel free to add a little extra bread/chicken and mayo to s-t-r-e-t-c-h it! Be sure, though, to get a larger pan. Enjoy!~

About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper

Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Scalloped Potatoes with Ham

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• Salt and pepper
• 1 tablespoon butter
• 2 medium onions, thinly sliced
• 4 large russet potatoes, peeled and thinly sliced
• 12 ounces 1/4 inch sliced baked ham
• 2 cups grated cheddar cheese

Directions

Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

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I got this recipe off the www.foodnetwork.com. I tried it, and it is so good! Dad said that it is definitely a do again! Although I think I did triple the recipe... but you know how that is. :)

Jalapeno Pepper Chili

1 lb. ground beef
1 lb. ground pork
4 cans (16 oz. each) kidney beans, rinsed and drained
4 cans diced tomatoes with garlic and onion, drained and rinsed*
2 cans beef broth
2 cans (8 oz. each) tomato sauce
4 Tbsp. chili powder
2 jalapeno peppers, seeded and chopped**

In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in to the beans, tomatoes, broth, tomato sauce, chili powder, and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with sour cream and shredded cheddar cheese.

*If your family is not particularly fond of tomatoes, omit 2 cans.
**When cutting peppers, use disposable gloves. DO NOT touch your face.

Beef Stroganoff with Eggs Noodles and French Style Garlic Beans

6-8 LB. Pot roast

Cooked noodles
2 Beef Bouillon cubes
1 c. Boiling water
1/2 c. Ketchup
2 Tbs. Worcestershire sauce
2 Tbs. Instant Minced Onion
2 tsp. Salt
1 tsp. Pepper
1 can (14 oz.) Mushrooms (reserve liquid)
1/2 c. Flour
2 c. Sour cream

1. Dissolve Bouillon cube in water. Add ketchup, Worcestershire sauce, instant minced onion, salt and pepper. Pour mixture over pot roast, cover tightly and cook slowly for 3-4 hours or until meat is tender.
   
2. Remove pot roast to platter.
   
3. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to equal 1 cup, blend with flour and use to thicken gravy. Add mushrooms.
   
4. Serve pot roast with noodles and gravy.

Green Beans
Fresh or frozen green beans
1/4 c. butter
1 medium onion
1-2 tsp. garlic powder
In a large skillet or wok melt butter on medium heat. Add onion. Cook and stir until tender. Add beans, cooking and stirring until heated through, about 8 minutes. Sprinkle with garlic powder. Stir once more. Serve.

Chicken and Biscuits

2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese

Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes.

10 servings.

Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!
This is one of our favorite recipes! It's always special when we get to go over to Grandma's for dinner, and this is what we have!

Broccoli - Cheese Soup

-

3 c. water

1 T. Chicken base

3/4 tsp salt

3/4 tsp seasoned salt

dash of pepper

14 oz broccoli cuts, frozen

1/3 c. Onion, diced

1/3 c. butter

½ c. flour

3 c. milk

1 ½ c. cheddar cheese, shredded

-

Heat water. Add chicken base and whisk to dissolve. Add next five ingredients. Bring to boil. Reduce heat. Simmer for 10 min. Melt butter in separate saucepan. Add flour, whisking to combine. Cook on very low. Heat for 5 minutes. Add to broccoli mixture. Whisk until smooth. Add milk to soup. Increase heat to high ~ bring to a boil. Immediately decrease heat. Simmer for 2 minutes. Add cheese and cook until cheese is melted and soup is hot. Enjoy!

Mom's Delicious Vegetable Soup

This is a great afternoon dinner on a cold day!

1/2 head of red/green cabbage
4 carrots (washed- peeled optional)
3 celery stalks (washed)
2 medium onions
1 medium zucchini
4 cloves of garlic
1/4 cup olive oil
1 lg. can tomato juice
1 small can tomato paste
1 14-15 oz. can chicken or beef broth
1/2 tsp oregano

1. Shred Cabbage
2. Chop all veggies very small
3. Take olive oil- heat in fry pan- saute' garlic cloves in oil (we use our Pampered Chef Garlic Press)
4. Add chopped veggies and saute' with the garlic
5. When veggies are soft add all ingredients to a lg. 8-10 quart dutch oven including cabbage and juices.
6. Everything should be covered- if not- add water to cover the rest.
7. Salt and Pepper to taste.
8. Let simmer 4-5 hours. (or in crock pot all day.) This does take a while to simmer or put in the crock pot so it is best if you make it the day before.

Serves: 6-8 with leftovers and 10-12 without.

Prep time: 20 minutes.

Enjoy!

Stepheny

Hearty Vegetable Soup

This recipe is easy, healthy, inexpensive, and delicious! ...now what more could you ask for?


Ingredients

• 1 can (46 oz.) of vegetable (or tomato) juice
• 4 cups water
• 1 medium head green cabbage, finely chopped
• 1 medium onion, sliced
• 6 or 7 carrots, sliced (about 2 cups)
• 3 medium stalks celery
• 3 tblsp instant beef or chicken bouillon

Directions:
Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Ham and Cheese Stuff'n puff

Prep.5 minutes Total 1 hour & 10 minutes

Ingredients:

10 eggs
2 cups milk
1 cup sour cream
2 packages frozen broccoli, thawed and drained
2 packages stuffing mix for chicken
18 oz. Boiled ham, chopped
2 cups shredded cheddar Cheese, divided

Directions:

Preheat oven to 375*. Beat eggs, milk and sour cream in large mixing bowl with wire whisk until will blended. Add broccoli, dry stuffing mix, ham and 1 cup of the cheese; mix lightly.
Pour mixture into 2- qt. baking dish or 9 -inch pie plate; cover loosely with foil.
Bake 1 hour. Uncover; sprinkle with remaining 1 cup of cheese. Bake 5 minutes or until cheese is melted and mixture is cooked through.

Makes 12 servings.
This is a very quick meal to make!

Enjoy! Hope you all had a blessed Christmas! By the way, I got this meal from Kraft Food and Family.
Stepheny