Wednesday, July 16, 2008

One Dish Chicken & Rice Bake

I think I got this recipe off of the Cambell's Soup website...but I'm not sure. It's easy, and really only uses one dish, so the cleanup is fast!

One Dish Chicken & Rice Bake
1 can cream of mushroom
1 c. water
3/4 c. uncooked regular long grain rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless skinless chicken breast halves

Mix water, rice, soup, paprika & pepper in 2 qt. baking dish. Top with chicken. Season with additional paprika & pepper. Bake at 375 for 45 min.

For creamier rice, use 1 1/3 c. water.

Confetti Penne Pasta

I got this one from Ashlee too, and I think she got it off of the box of pasta...but who cares where you get it, right?

Confetti Penne Pasta
12 oz. Penne
1/3 c. olive oil
1 tbsp. chopped garlic or 1 tsp. garlic powder
3/4 c. red bell pepper, diced
3/4 c. celery, diced
1 c. fresh mushrooms, sliced
2 tsp. lemon pepper
2 c. cooked broccoli
1 lb. cooked chicken, diced
1 c. chicken broth

Cook penne according to directions. In large skillet, heat oil to medium. Add garlic, red pepper, celery, mushrooms & Lemon pepper. Cook until tender, about 5 min. Add cooked pasta, broccoli, chicken & chicken broth. Toss to heat through & serve immediately.

When we made it, we omitted the mushrooms (didn't have any!) and added more lemon pepper.

Creamy Chicken Enchiladas

Ashlee gave me this recipe and I love it! It's a nice change from my other enchilada recipe too!

Creamy Chicken Enchiladas
1 can cream of chicken
1 can cream of mushroom
1-16oz. container sour cream
2 pkg Colby & Monterrey jack cheese
1 lb. chicken breast cooked & shredded
1 pkg corn tortillas
1 can rotel

In large bowl, mix soups, sour cream, rotel, chicken and 1 pkg cheese. Dip tortilla in mixture to moisten, fill with mixture and arrange in pan. Fill pan, and top enchiladas with remaining mixture and cheese. Bake at 400 until cheese in bubbly and browning on top.

Instead of dipping and rolling tortillas, they can be layered (tortillas, mixture, tortillas, mixture, etc.). This is less messy, and it still tastes the same.

Sausage Corn Chowder

Dustin's Step Mom Candice gave me this recipe. Very filling, and if it's from Candice's Kitchen, you just KNOW it's gonna be great!

Sausage Corn Chowder
2 cans kernel corn
1 pkg Jimmy Dean sausage
2 cans cream of chicken
salsa - as you like, or 1 jar
2/3 - 1 c. jalapeno jack cheese
2 green onions, chopped

brown sausage, drain & add green onions. Add soup & corn (undrained). Fill pot with milk (approx. 6 c.). Add cheese. Add enough salsa to make slightly pink, about 1 jar. Heat and serve with bread sticks.

Hero Sandwiches

We usually eat this one the "traditional" way, but there is also and italian twist! Courtesy of Mom.

Hero Sandwiches
1 lb. Hamburger (ground beef)
2 tbsp. taco seasoning OR italian seasoning
3/4 c. ketchup
1/4 lbs. shredded cheddar cheese OR mozzarella
1/2 c. sliced olives
2 tbsp. minced onions

Cook hamburger, combine, eat on a bun.

Ranch Pasta Salad

This one if from Mom, she's always got the best ones!

Ranch Pasta Salad
1 c. grated cheddar cheese
1 c. peas
1 c. chopped celery
1 c. chopped carrots
1/8 c. chopped onion
1 c. cooked and crumbled bacon
3 c. dried pasta (tri-color twirly kind)
1 c. ranch dressing



My Mom gave me this recipe and she uses it for rolls and Cinnamon rolls. Very easy, and very good (of course!)

2 1/2 c. warm water
1 cube butter
1/2 c. sugar
2 tsp. salt
2 eggs
1 1/2 tbsp. Instant Yeast
7 c. flour

Put all ingredients except yeast & flour in blender for 90 seconds. Add yeast & mix in blender for 1 min. Pour mixture into large bowl with flour. Stir with wood/plastic spoon. Cover and let rise for 3 hours. Roll out on floured board & cut into rolls. Place rolls on baking sheet & let rise again (covered with floured towel) for 30-45 min. Bake at 400 for 10-12 min or until top & bottom are golden brown.

You can use 4 c. white flour & 2 3/4 c. wheat flour.

Strawberry Amaretto Pastries

This is a Pampered Chef recipe, and a favorite of (big) Kristen's.

Strawberry Amaretto Pastries
1/2 pkg frozen puff pastry sheets, thawed
1/2 c. sliced almonds, divided
1 tbsp. sugar
1 c. sour cream
1/2 c. powdered sugar
1/4 tsp. almond extract
1 1/2 c. cool whip
12 large strawberries, sliced
1 orange

Preheat oven to 400. Unfold pastry & cut into 12 squares. Chop 1/2 of almonds and combine with sugar. Sprinkle pastries & press into. Bake 16-18 min. or until puffed and golden brown. Toast remaining almonds and chop. Whisk sour cream, powdered sugar & almond extract together. Fold in whipped topping. Split open each pastry. Arrange 1/2 of strawberries into bottom of each shell. Top with 2 tbsp of filling & sprinkle with almonds. Zest orange over almonds and top with remaining strawberries & top of pastry.

*strawberries can be substituted with peaches or nectarines.

Wednesday, July 9, 2008

Cream Cheese Chicken

This is made in the crockpot. LOVE THAT! And it's so good, and of course, awesome leftovers. I got this recipe from my sister-in-law Lucy.

Cream Cheese Chicken
3-4 chicken breasts, thawed or frozen
1 cube butter
1 pkg Good Season's Italian Dressing mix
1-8oz cream cheese
1 can cream of chicken soup
place chicken, butter and italian dressing mix in crockpot. Cook on low for 4 hours or high for 2 hours. Shred chicken, add cream cheese and soup, stir. Cook for additional 30 minutes. Serve over rice or egg noodles.

Sunday, July 6, 2008

Sweet Tater Pie

Mmmm...I got this recipe from our Georgia Church Cook Book, and the credit for the recipe goes to Corinne Holton. It's Oh so good! We had it at a little potluck last night and I had people making sure that it would be posted on my blog.
I wasn't thrilled with the crust, I just made a simple recipe out of my Betty Crocker cook book, so use whatever you like for the crust...

Sweet Tater Pie
3 large sweet potatoes, cooked and mashed
2 sticks butter or margarine, melted
4 eggs
2 c sugar
1/2 tbsp. nutmeg
1/2 tbsp. vanilla
2 tbsp. flour
1/2 c. evaporated milk
2 nine inch pie shells

Stir butter into sweet potatoes. Add eggs, one at a time, beating well. Add remaining ingredients, mix thoroughly. Pour into pie shells, bake 1 hour at 350.