Chicken Stroganoff

Chicken Stroganoff

1 can cream of mushroom

1 can cream of chicken

1 can french onion soup

1/2 cup sour cream

4 chicken breast

Place the all 3 cans of soup in a crock pot. Put the chicken breast in the soups.  Place on low for 6-8 hours or until chicken is thoroughly cooked.  Once chicken is done pull out the chicken and place on a cutting board.  Add the sour cream to the soup mixture and whisk in.  Roughly shred the chicken and place back into the crock pot for 30mins to and hour.  Put over some rice or noodles and have at it! 

Creamy Bow-tie Pasta

Creamy Bow-tie Pasta

1 box of bow-tie pasta

1/4cup of butter

1cup heavy cream

1/2 cup of Parmesan cheese

1 packet of Dry Zesty Italian Seasoning

Cook Pasta according to package. Drain and place in a bowl.  Add butter to pasta and mix until all the butter has melted.  Then add the milk, cheese, and seasoning! Mix well together and serve hot! 

Loaded Baked Potato Burger

Loaded Baked Potato Burger

1lb ground hamburger

6-8 chopped crispy bacon

pepper

4 yellow baby Yukon potatoes

1/2cup sour cream

1/2-1tsp garlic salt

1/2tsp onion powder

4 slices of cheese

Buns

Mix the ground hamburger, bacon, and pepper to taste.  Shape into 4 burgers and set aside.

Boil the baby Yukon's until they are fork tender.  Place on a cutting board and use the back side of a spatula and flatten the potato.  Cook you hamburger in a pan to your liking. Set aside and in the same pan fry both sides of the potato until crispy.  In the mean time mix the sour cream, garlic salt, and garlic powder together. Smother the sour cream onto the top and bottom of a bun.  Place the potato on the bottom, then the burger, the cheese, and then top!

You can also add lettuce, tomatoes, chives, and any other type of ingredient you would enjoy! 

Chicken Cordon Bleu

Chicken Cordon Bleu

2-3 cups of cubed chicken(cooked)

2cups cooked rice

6-8 slices of Swiss cheese

1cup of ham slice pieces

2 cans of cream of chicken

1/2cup of sour cream

1/2 cup of milk

1/2 a pkg of saltine crackers(finely chopped)

1tsp paprika

1tsp garlic salt

Pre-heat oven to 350 degrees.

Place cooked rice in a 9x13 pan. Grease if you choose.  Spread the (cooked) cubed chicken.  Layer the Swiss cheese on top of the chicken.  Spread the cut up ham slices over the cheese and set aside.

Mix the 2 cans of cream of chicken soup, the milk, and the sour cream together in a bowl.  Pour over top of the ham.  Mix the ground up saltine cracks, the paprika, and the garlic salt together and sprinkler on top of the cream mixture.

Bake for 35-40 minutes.

Green Bean Casserole

Green Bean Casserole

-1 can cream of mushroom soup

-2 cans green beans French style

-1 can fried onions

Pre-heat oven to 350 degrees.

Mix soup and greens beans together.  Top with onions.  Bake for 20 to 30 minutes.

Pasta Salad

Pasta Salad

*24 oz (2 boxes) Garden Rotini pasta 

*1 pint cherry tomatoes

*1/2 C. broccoli florrets

*16 fluid oz Italian Dressing

*1 lb diced ham

*2 (6oz) cans black olives

*2 (4oz) containers of Feta Tomato Basil cheese

Cook pasta according to package.  Let the noodles cool completely.  Mix the rest of the ingredients with the noodles.  Place in the fridge for 1 hr before serving.

Fruit Salad

Fruit Salad

-3 bananas (sliced)

-3 apples (chunked)

-1 container of strawberries (sliced)

-1 C. red grapes (halved)

-1 C. green grapes (halved)

-2-3 kiwis (peeled and sliced)

Dressing

-4 1/2 tsp all purpose flour

-1 (16oz) can pineapple juice

-1/3 C. sugar

-1/3 C. orange juice

-2 Tbsp honey

-2 Tbsp lemon juice

In a sauce pan combine flour, pineapples juice, sugar, orange juice, honey, and lemon juice.  Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.  Cool.  Serve over fruit.  Leftover dressing may be refrigerated for up to 1 week.

Baked Baby Potatoes

Baked Baby Potatoes

-1/2 bag of baby Yukon potatoes

-1/2 bag of red potatoes

-2 Tbsp olive oil

-1 Tbsp California garlic salt (it has parsley in it)

Pre-heat oven 450 degrees

Cut potatoes in half. Place potatoes in a large bowl.  Mix in olive oil, and garlic salt.  Use hands to toss together.  Place on a large cookie sheet.  Make sure when placing potatoes on the sheet you don't get to much oil on the pan.  To much oil will not allow potatoes to crisp up.  Bake for 30-35 minutes or until potatoes are done and crisp on the outside.

Garlicky Roasted Red Potatoes

Garlicky Roasted Red Potatoes

-6 Red potatoes ( cut into wedges)

-3 Tbsp butter, melted

-3 Tbsp olive oil

-1/2 Tbsp garlic powder

-salt/ pepper to taste

Pre-heat oven to 375 degrees

Mix together melted butter and oil, then pour into a 9x13 baking pan.  Place potatoes into the dish and stir until coated.  Sprinkle with garlic powder, salt, and pepper.  Cover with aluminum foil.  Bake in the pre heated oven for 30 minutes or until potatoes are tender.  Stir the potatoes occasionally to ensure even cooking.

Pickled Beets

Pickled Beets


1 can beets1 cup water¼ cup apple cider vinegar6Tbsp sugar1 tsp all spice1 tsp cinnamon

Boil the juice from canned beets,water, apple cider, sugar, all spice, and cinnamon.  Once boiling add the beets to the mixture and boil for 5 more minutes.  Let cool and add to a container and place in refrigerator and let sit for 24 hrs.

Mushroom Chicken Asiago

Mushroom Chicken Asiago

1/2 pound of mini Penne pasta (cooked)

4-6 chicken breasts (boiled and seared)

1 cup sliced baby portabella mushrooms

1 Tbsp butter

salt/pepper

Asiago cheese for garnish

Basil for garnish 

Sauce:

1 1/2 cups heavy cream

1/2 tsp of dried basil

1/4 tsp ground white pepper

1/2 tsp Italian seasoning

1/2 tsp chicken bullion (ground/powder)

1/2 tsp garlic salt

1/4 cup shredded Asiago cheese

Cook pasta according to package and set aside. 

Bring heavy cream, all the seasonings, and chicken bullion to a simmer in a large pot.  

Allow to simmer for 10 minutes and make sure to keep stirring. Carefully add the shredded cheese and  constantly stir the sauce and do not let it boil! If the sauce needs to be thickened add 1 tbsp of butter.  Set sauce aside off the heat. 

Prepare your chicken to your liking. I choose to boil mine in chicken stock and then sear on both sides.  Cut chicken in to 1" pieces. Cook mushrooms in 1 tbsp of butter in a fry pan until done. 

Now in a large deep pan add the pasta, chicken and mushrooms, and sauce. Let simmer together for 10 minutes. Garnish with basil and Asiago cheese and enjoy! 

Creme Brulee

• Creme Brulee

• 6 egg yolks
• 4 tablespoons white sugar, divided
• 1/2 teaspoon maple extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Preheat oven to 300 degrees

.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Sprinkle a bit of brown sugar on top of each dish. Carefully use a torch to harden the brown sugar to form a type of shell on top of the brulee. 

Rainbow Jello

Rainbow Jello

6 Boxes (3oz)  Jello (strawberry or cherry, orange, lemon, lime, berry blue, & grape)

1 (16oz) cool whip 

1 cup boiling water

Bunt pan

Take your first box of jello and mix with 1 cup boiling water. Split in half into another bowl.  Mix one bowl with 1/3 cup of cool whip.  Place the regular jello into the bunt pan and place in the freezer for 10-15 minutes until set.  Then pour the whipped mixture over the regular jello and place back into the freezer for another 10-15 minutes. Then repeat with the next color. Remember ROYGBV for the rainbow order!

Crock Pot Zesty Italian Chicken

Crock Pot Zesty Italian Chicken 

4-6 frozen skinless chicken breasts

1 package of dry zesty Italian seasoning

1 package of cream cheese

1 can of cream of chicken soup

1 tsp garlic salt

noodles, rice, or potatoes

In a medium bowl place cream cheese and condensed soup.  Place in the microwave, heat and stir until all mixed together smooth.  Place chicken, zesty Italian seasoning, garlic salt, and cheese soup mixture in a crock pot.  Turn setting to low and let cook for 4-6 hours or until chicken is cooked.  Once chicken is cooked use two forks to shred the chicken in the crock pot.  

You can place the chicken over rice, noodle, mashed potatoes or anything thing else you may think will taste good with it! 

Brownie Reeses Peanut Butter Cookie Dough Muffins!

Brownie Reeses Peanut Butter Cookie Dough Muffin! 

1 box of brownie mix (made according to box)

24 single wrapped Reeses Peanut Butter Cups (not mini)

1 package of pre-made pre-cut Chocolate Chip Cookie Dough

1 muffin tin

Pre-heat oven to 350

Grease each muffin tin.  Make up the brownie batter according to the box and set aside.

Break apart the individual cookie squares and press each square into the bottom of each muffin tin. Then place one Reeses Peanut Butter Cup upside down onto each of the pressed cookie doughs.  Then pour only enough of the brownie batter to make it 3/4 full or a little less. (You DO NOT want the brownie to bake over the sides. It makes it hard to remove) Bake for 18-20 minutes or until the brownie part is cooked.  Let the muffins completely cool before removing from the pan. 

Naughty Little Brownies

Naughty Little Brownies

1 Box of Chocolate Chip Cookies (plus all ingredients to make it.)

1 Box of Brownie Mix (plus all ingredients to make it)

1 Package of Oreo Cookies

Pre-heat oven to 350 Degrees

Grease an 8x8 pan.  Mix up the cookie dough in a large bowl. When done press into the 8x8 pan.  Place the Oreo cookies (whole) in a single layer over the cookie dough.  Mix up the brownies in a large bowl.  Pour the brownie batter over the Oreo's and cookie dough.  Place in the oven and bake for 30 minutes or until brownies are done.  

Grab some ice cream and devour those naughty little things! 

Roasted Veggies

Roasted Veggies

*mushrooms (halved)

*red pepper (cut in 2 inch pieces)

*yellow pepper (cut in 2 inch pieces)

*onion (cut in chunks)

*olive oil

*sea salt/pepper

*Italian seasoning

Pre-heat oven to 375 degrees

Toss veggies with a small but of olive oil, sprinkle with sea salt and pepper, and a little Italian seasoning. Place in a 9x13 pan.  Pop in the oven for about 20 minutes or until the veggies soften.  

Mixed Hashbrowns

Mixed Hashbrowns

-1 or 2 Sweet potatoes (peeled and cubed)

-1 or 2 Russet potatoes (peeled and cubed)

-2Tbsp olive oil

-2 Tbsp butter

-1 tsp Italian seasoning

-1 tsp garlic powder

-salt and pepper to taste

In a large bowl add a little water to the bowl and cook in the microwave for 5 minutes.  This will soften the potatoes.  When done empty out the water and put the oil, Italian seasoning, and garlic powder into the bowl and toss together.  Mean while heat the butter in a large skillet on medium/ high.  Place potatoes in the pan and cook until crispy on the outside and done in the middle.

Sweet Potato Fries

Sweet Potato Fries

-4 sweet potatoes cut into large french fries (can use

 Russet potatoes)

-1 Tbsp water

-2 tsp Italian seasoning

-1/2 tsp lemon pepper

-1 pinch of each salt and pepper

-2 Tbsp olive oil

Pre-heat oven to 400 degrees

Place cut sweet potatoes into a microwave safe dish with the water.  Cook in the microwave for 5 minutes on high power.  Drain of liquid and toss with Italian seasoning, lemon pepper, salt/pepper, and olive oil.  Arrange fries on a baking sheet in a single layer.  Bake for 30 minutes, turning once or until fries are crispy on the outside.

Mama's Meatballs

Mama's Meatballs

*1 lb lean ground beef

*1/2 C. Italian seasoned bread crumbs

*1 egg

*1 jar Ragu pasta sauce

*8oz. Spaghetti, cooked and drained, or substitute pasta with a sub bun.  (use cheese if serving on the bun)

In medium bowl combine ground beef, bread crumbs, and egg.  Shape into 12 meatballs.

In a 3Qt sauce pan bring sauce to a boil over medium heat.  Gently stir in uncooked meatballs.  Reduce heat to low and simmer covered, stirring occasionally for 20 minutes or until done.