Friday, October 31, 2008

Ginger Pear Chicken

In the bag:
2 - 16 oz. cans pear halves in syrup (reserve syrup)
1/2 t. salt
1/2 t. ground ginger
1 1/2 c. ginger ale
1/2 c. packed brown sugar
2 T. cornstarch
2 c. rice

From the kitchen:
4 chicken breasts (whole or cut in pieces)
1/2 c. water

Sprinkle salt on chicken and brown in a skillet. In a separate bowl, combine 1 1/2 c. pear syrup, ginger ale, ginger, and brown sugar. Pour into skillet and simmer 20 minutes. Remove chicken from skillet and place in 9 x 13 inch pan. Place pears in 9 x 13 with chicken. In a separate bowl, combine corn starch and water and add to liquid in skillet; cook over medium heat until thickened. Pour sauce over chicken and pears. Bake at 350 for 10 minutes or until chicken is done. Serve over cooked rice.

Friday, October 24, 2008

The Best Oatmeal Cookies

In the bag:
1/2 c. sugar
1 c. brown sugar
1 t. salt
1 t. baking soda
2 c. rolled oats
1 1/2 c. flour
1 c. raisins

From the kitchen:
1 c. shortening
1 t. vanilla extract
2 eggs

1. Preheat oven to 350 degrees.
2. Mix the shortening, sugars, vanilla, and eggs together until creamy.
3. Add salt and baking soda; then add oats, flour, and raisins.
4. Drop by teaspoonfuls on un-greased cookie sheet. Bake for 12 minutes.

Thursday, October 23, 2008

Cowboy Delight

In the bag:
3 14.5 oz. cans diced tomatoes
1 8 oz. can tomato sauce
2 t. dried onion
1 T. dehydrated mixed bell peppers
1/4 c. dehydrated celery
1/4 c. dehydrated carrots
1 T. dried parsley
1/2 t. garlic powder
1 t. beef bouillon granules
2 c. dry macaroni

From the kitchen:
1 lb. hamburger or canned beef chunks
3 c. water

Brown hamburger and drain excess fat. Add remaining ingredients except dry macaroni. Bring to a boil and then add the macaroni. Let simmer about 20 minutes until dehydrated veggies and macaroni are tender. Salt and pepper to taste.
*Note #1: If using canned beef chunks instead of hamburger, drain the beef and add at the end.
*Note #2: Leaving out meat completely is also an option. If you do, you could add a can of drained and rinsed beans for some added protein.

Cherry Chocolate Cake

In the bag:
1 chocolate cake mix
1 16 oz. can cherry pie filling
1 tub of frosting

From the kitchen:
2 eggs
1 T. almond flavoring

Beat eggs in a separate bowl. Add almond flavoring. Pour dry mix into a mixing bowl and add pie filling. Add beaten eggs and almond misture. Mix by hand with a wooden spoon until dry mixture is absorbed. Will be thick. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Frost with favorite topping.

Wednesday, October 22, 2008

Chicken Tetrazzini

In the bag:
8 oz. spaghetti (broken in 1/3 or 1/4 pieces)
6 T. flour
2 c. chicken broth
1 can milk
1 t. salt
pepper to taste
1 can mushrooms (with juice)
1/2 c. parmesan cheese

From the kitchen:
5 T. butter
5 T. minced green peppers
3 c. cooked, cubed chicken
1/2 c. shredded cheddar cheese

Cook spaghetti in boiling water until al dente (do not over cook). In saucepan, melt butter and add flour to make a white sauce. Then slowly stir in 2 c. chicken broth. Add milk slowly. Cook until mixture thickens. Add salt and pepper to drained spaghetti, muchrooms, green peppers and cooked, cubed chicken. Put into individual dishes or large casserole pan. Sprinkel with parmesan cheese, then cheddar cheese. Bake at 350 for 20-25 minutes. Serves 8.

Erin's Scrumptious Mexican Fiesta Casserole

In the bag:
1 can black beans, drained and rinsed
1 can no bean chili
1 can corn, drained
flour tortillas

From the kitchen:
2 c. grated cheddar cheese
sour cream

In a medium casserole dish, layer flour tortillas, black beans, chili, corn, 1 cup cheese, flour tortillas. Top with 1 cup cheese. Bake at 350 degrees for 35-40 minutes. Top with salsa and sour cream.

Delicious Chicken Enchiladas

In the bag:
1/4 c. dried onion (or 1 medium onion, chopped)
1 small can diced green chiles
1 t. chile powder
1 t. garlic powder
1 t. cumin
1 large can green enchilada sauce
12 flour tortillas

From the kitchen:
1 T. olive oil
2 c. shredded cheddar cheese
1 lb. chicken, cooked and shredded
1 8oz. package cream cheese

1. Prepare driend onion: boil 6 T. water and remove from heat. Stir in onion. Let sit for 5 minutes.
2. Heat oil in skillet over medium heat. Add onion and green chiles, and heat for 5 minutes.
3. Stir in chile powder, garlic powder, and cumin. Add cream cheese, and stir until melted. Add chicken and 1/3 of the enchilada sauce. Stin in 1 cup cheese.
4. Spoon 1/3 cup mixture over each tortilla, then roll tortillas and set in a 9x13 baking dish.
5. Mix the remaining 1 cup cheese with the remaining 2/3 of the enchilada sauce. Pour over the top of tortillas.
6. Cook at 350 degrees for 15-20 minutes until bubbly and heated through.

Sour Cream Chicken Enchiladas

In the bag:
1 medium onion (1/2 c. dehydrated)
1 can mild green chiles, diced
1 c. cream of chicken soup
1 can green enchilada sauce
1 pkg. flour tortillas

From the kitchen:
1 c. sour cream
1-2 c. monterey jack cheese
4 chicken breasts, cooked and diced
1/2 c. cheddar cheese

Mix together the chicken, soup, enchilada sauce, sour cream, and grated monterey jack cheese. Fill tortillas and lay in a 9x13 inch pan. Cover enchiladas with left over sauce and sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes until bubbly.

White Chicken Chili

In the bag:
2 1/2 c. chicken broth
2 4oz. cans diced green chiles
2 t. garlic powder
2 t. ground cumin
1 t. dried oregano
1 t. dried cilantro
1/4 t. cayenne pepper
2 15oz. cans cannelloni beans, drained and rinsed
1 chicken bouillon cube
2 cans white corn

From the kitchen:
2 T. olive oil
1 fresh onion chopped, or 1/4 c. dried onion
2 c. chicken breasts, cubed
1 pint sour cream
green onion
monterey jack cheese

1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4-5 minutes, or until onion is tender.
2. Stir in the chicken broth, bouillon cube, green chiles, garlic powder, cumin, oregano, cilantro and cayenne pepper. Reduce heat and simmer for 15 minutes.
3. Stir in the beans and corn, simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
4. Add sour cream and garnish with green onion and monterey jack cheese.

Italian-Seasoned Chicken with Noodles

In the bag:
1 0.7oz. envelope Italian salad dressing mix
1 10 3/4oz. can cream of mushroom soup
salt and pepper to taste
1 T. dry onion flakes
1 8 oz. package egg noodles, cooked according to package directions and drained

From the kitchen:
3 T. butter or magarine
6 boneless, skinless chicken breasts
1 8oz package cream cheese, cubed

Melta butter in a slow cooker. Coat chicken greasts with butter on both sides and place in a slow cooker. Sprinkle with salt and pepper, then dry salad dressing mix. (Don't add water.) Cover and cook on low heat 5 to 6 hours.

About 45 minutes before serving, mix soup, cream cheese, and ionion flakes in a small bowl. Pour over chicken. Cover and cook on medium heat, stirring occasionally, until cream cheese is melted and sauce is heated thoroughly. Serve over cooked egg noodles.

Beef Stroganoff

In the bag:
1 can cream of mushroom soup
1 4 oz. can mushrooms
8 oz. noodles or 1 c. rice
2 T. dried onion
1 tsp. garlic powder
½ tsp. salt
2 T. flour
¼ tsp. pepper

From the kitchen:
1 lb. ground beef or beef strips
1 c. sour cream

1. Cook beef. Combine beef with soup, mushrooms, and seasoning packet and heat over medium/low heat.
2. Meanwhile, cook noodles/rice.
3. Just before serving, stir the sour cream into meat mixture.
4. Serve stroganoff over hot noodles/rice.

Rocky Road Brownies

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 c. peanuts
1 c. chocolate chips
1 bag mini marshmallows

From the kitchen:
eggs, oil & water for brownie mix

1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies.
3. Remove from oven; sprinkle marshmallows, peanuts and chocolate chips over the top. Return to oven for 3 to 5 minutes or just until topping is warmed enough to hold together. Allow pan to cool before cutting.

Penne al’ Arrabiata

In the bag:
1 garlic clove or ½ t. garlic powder
1 t. crushed red peppers
2 cans diced tomatoes
1 lb penne pasta

From the kitchen:
4-5 T. olive oil

If using fresh garlic, sauté the garlic and crushed red peppers in oil using a large saucepan. Add tomatoes (and garlic powder if not using fresh) and simmer for 20 minutes. Cook pasta according to directions on box. Drain pasta and add pasta to large saucepan. Coat pasta with sauce, and serve with parmesan cheese on top.

Peanut Butter Brownie Squares

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 ½ c. powdered sugar
1/3 c. peanut butter
1/3 c. chocolate chips
1 T. shortening

From the kitchen:
eggs, oil & water for brownie mix
¼ c. plus 2 T. milk
2 T. butter

1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies. Cool 5 to 10 minutes.
3. For frosting, combine powdered sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.
4. For drizzle, microwave baggie with chocolate chips and shortening at high power for 1 minute or until melted. Snip pinpoint hole in bottom corner of bag. Drizzle over frosting. Allow chocolate to set before cutting into bars.

Chicken & Stuffing Bake

In the bag:
1 can cream of chicken soup
1 can cream of mushroom soup
¼ c. dehydrated onion or 1 onion chopped
8 oz. stuffing
1 can chicken broth

From the kitchen:
4-6 chicken breasts cooked and diced
8 oz. sour cream
½ c. butter

Combine diced chicken, soups, sour cream, and onion and pour into 9x13 dish. Sprinkle stuffing mix over the top. Melt butter and combine with chicken broth and pour mixture over the top of the stuffing. Bake uncovered at 350 for 40 min.

Crock Pot Santa Fe Chicken

In the bag:
1 15oz. can black beans
2 15.25oz can whole kernal corn--drain one can
1 c. bottled think and chunky salsa
2 c. rice

From the kitchen:
5 or 6 skinless boneless chicken breasts (can use frozen)
1 8oz. cream cheese
1 c. shredded cheddar cheese
4 c. water

1. In a 4 quart slow coker, mix together the beans, corn, and 1/2 c. salsa. Top with the chicken breasts, then pour the reaining salsa over the chicken.
2. Cover and cook on high for 2.5 to 3 hours, or low for 6 to 8 hours; until the chicken is tender and white throughout.
3. Remove chicken and cut into bite sized pieces. Add back to the slow cooker.
4. Add the cream cheese and turn slow cooker to high until the cream cheese melts and blends into sauce.
5. Serve over rice and top with shredded cheese.

Tuesday, October 21, 2008

Chewy Carmel Corn

In the bag:
1¼ c. white corn syrup
3 c. brown sugar
1 can sweetened condensed milk
3-5 gallons popped popcorn

From the kitchen:
1/2 c. butter

Slowly bring corn syrup and brown sugar to a boil. Add sweetened condensed milk and butter. Cook on medium to low heat until soft ball forms when dropped into cold water. Cover cooked popcorn carefully, so not to break up popcorn. You can make into balls or just keep in a bowl. (I usually have many extra large bowls handy when covering popcorn.)

Mama P’s Lasagna

In the bag:
2 cans or jars spaghetti sauce
½ tsp. pepper
pinch of salt
1 T. garlic salt
½ c. parmesan cheese
1 tsp. oregano
1 box wide lasagna noodles, cooked

From the kitchen:
1 lb. hamburger, browned
1 lb. Ricotta cheese
3 eggs
1 lb. mozzarella cheese, grated

1. Brown hamburger; season with garlic salt, pepper, salt and oregano. Drain and cool. Stir in Ricotta cheese and eggs.
2. Cover bottom of 9 by 13 pan with a couple of tablespoons of sauce, thin with 2 T. water. Put down a layer of noodles, ½ of meat mixture, sauce and cheeses. Continue with another layer of noodles, ½ of meat mixture, sauce and cheeses. Cover with foil and bake at 375 degrees for 60-75 minutes. Make sure that you put foil or a cookie sheet under pan because this will drip! Let lasagna stand about 5-10 minutes before cutting and serving. Enjoy!

Porcupine Italian Meatballs

In the bag:
3 tsp. dried onion
½ tsp. pepper
1 tsp. salt
1 tsp. Lawry’s season salt
1 tsp. Italian seasoning
1 tsp. garlic
1/3 c uncooked rice
2 cans tomato soup
1 can Italian stewed tomatoes

From the kitchen:
1-1½ lb. ground beef
1/3 c. water
1/2 c. water

1. Mix meat, 1/3 c water, onion, pepper, salt, Lawry’s season salt, Italian seasoning, uncooked rice and garlic together. Make into meatballs about the size of a walnut. Place in 9 by 13 baking dish.
2. Mix soup, stewed tomatoes, and ½ c water together. Cover meatballs with soup mixture.
3. Bake covered for about 1 ½ hours at 325 degrees.

Hawaiian Hay Stacks II

In the bag:
Chinese noodles
Cream of Chicken soup

From the kitchen:

Cook rice in rice cooker or on top of stove. If on stove, measure 2 cups of water, 1 cup rice in large saucepan. Bring to a boil. Turn heat to low, cover with lid and simmer for 15 minutes. Remove from heat and let stand for about 5 minutes. Slice olives. Combine Cream of Chicken soup with 1 can water or milk and mix together as you heat it up.

We usually let everyone make their own Hay Stacks and put on them what they like. Also included at the bottom is an easy Sweet and Sour recipe that we like to use as a topping for a change sometimes from the Cream of Chicken soup.

Sweet and Sour Sauce:
1 c. Pineapple juice
3 T. cornstarch
3 T. vinegar
6 T. water
1 T. oil
½ c. sugar
1 T. ketchup

Mix together, cook on medium heat while stirring for about 5 minutes.

Wednesday, October 15, 2008

Too Much Chocolate Cake

In the Bag:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups semisweet chocolate chips

From the Kitchen:
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

The Most Amazing and Amazingly Easy Oven Lasagna EVER

In the bag:
1 jar (26 oz) garlic supreme spaghetti sauce (I use Hunts)
1 package oven ready lasagna noodles

From the kitchen:
1 lb hamburger
3/4 c. water
1 t. salt
16 oz. cottage cheese (or ricotta)
16 oz. grated mozzarella cheese

Brown hamburger, drain. Add water, sauce and salt. Bring to a boil. In a 9x13" baking dish, layer hot meat sauce (just enough to wet the bottom for this first layer), UNCOOKED lasagna noodles, cottage cheese and mozzarella cheese. Repeat layer, ending with sauce. Cover tightly with foil. Bake at 375 for one hour. Let stand 10 minutes before serving.

Thursday, October 2, 2008

Betty Crocker’s Chocolate-Cherry Crisp

In the Bag:
½ cup Bisquick
½ cup packed brown sugar
½ cup quick cooking oats
½ cup semisweet chocolate chips
Cherry Pie Filling

From the Kitchen:
¼ cup firm butter

1. Heat oven to 350º. In an ungreased 8-inch square pan, spread pie filling. (I usually use a 9-inch round)
2. In a medium bowl mix Bisquick, brown sugar and oats. Cut in butter until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
3. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

Beef Taco Bake

In the Bag:
1 - 10 ¾ oz can condensed tomato soup
1 cup salsa
1 can black beans (rinsed and drained)
6 or 8 corn tortillas torn into 1 inch pieces

From the Kitchen:
1 pound ground beef
1 cup shredded cheddar cheese
½ cup milk

1. Brown beef and pour off fat.
2. Add soup, salsa, milk, tortillas, beans and ½ the cheese. Spoon into a 2 quart shallow baking dish. Cover.
3. Bake at 400º for 30 minutes or until hot. Sprinkle with remaining cheese.

Hawaiian Haystacks

In the bag:
2 Cups Rice
2 Cans of Cream of Chicken Soup
1 Can of Pineapple
1 Cup of LaChoy Noodles

From the kitchen:
4 Chicken Breasts
1 ½ Cups Milk
1 Cup Frozen Peas
1 Cup Cheese

Cut chicken into small chunks and brown them over medium heat. Add soup and milk and stir until it is a creamy mixture. Boil rice until tender. Now to assemble your meal Place rice on your plate and top with cream mixture, then add all the topping that you want. (Cheese, pineapple, peas, noodles, onions and anything else that sounds good.)

Peach Cobbler

In the bag:
½ c. sugar
1 Tbsp. cornstarch
1 (29-oz.) can peaches, including juice
1 c. flour
2 Tbsp. sugar
1 ½ tsp. baking powder
½ tsp. salt
¼ c. shortening
1/8 tsp. cinnamon
1/8 tsp. nutmeg

From the kitchen:
½ c. milk

Combine sugar and cornstarch in saucepan. Add juice from canned fruit and bring to boil. Add peaches and heat to boiling; remove from heat. Mix dry ingredients together. Blend in shortening until mixture resembles cornmeal. Stir in milk to make a soft dough. Pour fruit mixture into an 8”x8” baking dish. Sprinkle with cinnamon and nutmeg. Drop dough by tablespoons on top. Bake at 400° F for 20-25 minutes. Serves 4-6.

Curry Beef on Rice

In the bag:
1 (15-oz.) can diced tomatoes, undrained
½ c. dried apples, broken into small pieces
¼ c. dried onion
2 Tbsp. dried celery
2 tsp. beef bouillon
1-1 ½ tsp. curry powder
½ tsp. dried minced garlic
½ tsp. sugar
¼ tsp. turmeric

From the kitchen:
1 (12-oz.) can beef chunks or 1 pound fresh beef, cooked and cubed
2 c. water
4 c. water

Pour beef into medium saucepan and break up. Add the rest of the bag ingredients, except the rice, and 2 c. water. Bring to a boil and simmer, uncovered, 20-25 minutes. While simmering, cook 2 c. rice with 4 c. water. Serve beef curry over hot rice. Serves 4-6.

Orange Chocolate Popcorn

In the bag:
½ c. Orange Appeal Chocolate (found at Orson Gygi)
2 bags microwave light butter popcorn

Pop popcorn in microwave according to directions and place in large bowl. Place chocolate in microwave-safe dish and microwave for 30 seconds, stir. Repeat until chocolate is melted. Pour chocolate over popped popcorn and stir well. Spread on wax paper or cookie sheet to dry. Makes a YUMMY fall treat! Enjoy!

Apricot Chicken

In the bag:
1 c. French dressing
1 c. Apricot jam
¼ t. nutmeg
¼ t. ginger
Pineapple chunks – drained (if desired)
1 c. rice

From the kitchen:
4-6 chicken breasts
Yellow onion – chopped (if desired)
Green pepper – diced (if desired)

Sear chicken in medium skillet on cook top. Place chicken in crock pot. Combine dressing, jam, (if using more chicken, or like more sauce, just measure out equal parts dressing and jam), nutmeg, and ginger. Pour sauce over chicken and cook on low until chicken reaches 160 degrees or for 3 ½ to 4 hours. Add onions, green pepper, and pineapple chunks at the last 30 minutes of cooking. Can also be cooked in the oven by placing chicken and sauce in 9x13 dish and cooking at 350 degrees for 35 minutes. Serve hot over rice.