Confetti Chicken

 

Ingredients

2 T. Olive Oil

1½ - 2 lb Chicken, cubed

1 Med. Onion, diced

1 x Red Pepper, diced

1 T. Minced Garlic

1 x can Creamed Corn

1 ½ C. Frozen Peas

1½ C. Half & Half (may also use milk)

Salt & Pepper, to taste

(Cornstarch to thicken, if needed)

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken, onions, and red pepper in the oil until chicken just begins to turn white.

2.     Add the garlic and sauté 1 minute.

3.     Stir in the creamed corn and peas.

4.     Add the half & half and heat through.  Season according to taste and thicken if necessary.  Serve over rice.

Submitted by: Ruth Elam

Creamed Chicken and Peas

Ingredients

2 T. Olive Oil                                                    

1½ - 2 lb Chicken, cubed                                  

½ Med. Onion, diced                                        

1 Italian Dressing packet                                               

1 t. Italian Herb Seasoning                    

1 t. Parsley

1 x 8oz pkg. Cream Cheese

1 x can Cream of Chicken Soup

1 ½ C. Frozen Peas

¼-¾ C. Milk (enough to make sauce into desired consistency)

 

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken (until just white) and onion in the oil.

2.     Add the Italian dressing, Italian seasoning, and parsley.  Cook for 1 minute.

3.     Add the cream cheese and stir until melted.

4.     Add the soup and peas and heat through.

5.     Add milk until sauce is the desired consistency, heat through and serve over rice.

Submitted by: Ruth Elam

Sweet & Sour Meatballs

Ingredients

1 ½ lb Hamburger

½ C. Rolled Oats

2 Eggs

½ C. Onion, finely chopped

¹/₃ C. Milk

 

1 t. Salt + pinch Pepper

1T. Worcestershire Sauce

 

Sweet & Sour Sauce

1 C. Brown Sugar

½ C. Apple Cider Vinegar

2 t. Mustard

½ C. BBQ Sauce

                                               

Directions

1.        Combine all ingredients for the meatballs together in a large bowl, and let sit for 15 minutes.

2.        Form mixture into 12-15 balls.  Place in a 9x13” baking dish.

3.        In a small saucepan, mix together the ingredients for the sauce and heat until bubbly.

4.       Pour sauce over the meatballs and bake uncovered at 350˚F for 30 minutes.

Submitted by: Ruth Elam

Spaghetti or Tortellini & Sausage Meatballs

Ingredients

1 lb. Jimmy Dean’s Italian or Sage Sausage

¼ C. Italian Style Bread Crumbs

1 Egg

1½ t. Worcestershire Sauce (do not use if using Italian sausage)

1 t. Johnny’s Garlic Bread Seasoning (do not use if using Italian sausage)

¼ - ½ C. Four

1-2 T. Olive Oil

½ C. Chopped Onion

½ x Red Pepper, diced (optional)

½ x Green Pepper, diced (optional)

1 x jar Spaghetti Sauce

½ C. Pureed Butternut Squash (optional)

 

Spaghetti, or Tortellini, Cooked according to package directions

 

Directions

1.     Combine sausage, breadcrumbs, egg, and Worcester sauce and garlic bread seasoning if using.

2.     Form mixture into meatballs and coat lightly with flour.

3.     Heat oil in a large skillet and brown meatballs.

4.     Add onions and peppers and cook until just tender.

5.     Add spaghetti sauce and pureed squash if using, to meatballs or transfer sauce and meatballs to a large saucepan.  Cover and simmer gently for 20 minutes.

6.     Serve over cooked pasta and top with parmesan cheese.

Submitted by: Ruth Elam

Chicken Curry

Ingredients

2-3 T. Olive Oil

1 x med. Onion, diced

2 lb. Chicken Breasts, cubed

1 T. Minced Garlic

2-3 T. Madras Curry Paste (Pataks make a good one- available at Target)

1 x (13 oz.) can Petite Diced Tomatoes or 2/3 C. Chicken Broth

1 x (13-14 oz.) can Coconut Milk

½ C. canned Tomato Sauce

1-2 T. Lime Juice

1-2 T. Cornstarch

 

Directions

1.     In a large saucepan over medium heat, cook the onions until tender with the olive oil.

2.     Add the chicken and garlic and cook until browned, but not all the way through.

3.     Add the curry paste and mix until the chicken is evenly covered and continue to cook until chicken is just done.

4.     Add the tomatoes or broth, coconut milk, tomato sauce and lime juice; heat through.

5.     Mix the cornstarch in a small bowl with 2-3 tablespoons of cold water.  Stirring constantly, slowly add enough cornstarch mixture, until desired consistency.

6.     Serve with rice or Indian flatbread.

 

Note: May use beef, however, it is best to do it in the crockpot.  Follow steps 1-2 and place in crockpot.  Follow steps 3-4 and cook on high for 4-5 hours or low 7-8 hours or until beef is tender.  Finish with steps 5-6.

Submitted by: Ruth Elam

Pork Chops with Apples

Ingredients

1-2 T. Olive Oil

4-6 Pork Chops (about 1” thick)

½ Med. Onion, thinly Sliced

1 C. Canned Apple Slices, 1-2 Apples - peeled cored and sliced, or Chunky Apple Sauce

1 C. Apple Juice

 

Directions

1.     In a large skillet heat oil of med to med-high heat.  Add pork chops and cook until browned on one side, about 2-4 minutes.

2.     Turn pork chops over and season with salt and pepper.  Add sliced onions. Cook for another 2-4 minutes or until golden.

3.     Add apple slices or apple sauce and cover tightly with a lid.

4.     Reduce heat to medium heat and simmer for 5-7 minutes or until pork chops are completely done.

5.     Serve with “Orange” (Carrot) Mashed Potatoes and thickened gravy juices from pan, or regular gravy.

Submitted by: Ruth Elam

“Orange” (Carrot) Mashed Potatoes

Ingredients

1–1½ lb. Carrots, peeled and cut into ¼-½” coins

1–1½ lb. Potatoes, peeled and cut into 1” cubes

 4-6 T. Butter

¼-1/2 C. Milk or Cream

Salt and Pepper, to taste

Johnny’s Garlic Bread Seasoning, to taste, optional

 

Directions

1.     Fill a large saucepan half full with water, and bring to a boil over med-high heat.

2.     Add potatoes and carrots and cover.  Boil until tender, about 15-20 minutes.

3.     Drain well, and return to pan.  Add butter and milk or cream and mash well.

4.     Season as desired and serve! 

Submitted by: Ruth Elam

BBQ Chicken Legs

Ingredients

Chicken Legs

Your favorite BBQ Sauce

 

Directions

1.     Line a baking dish with aluminum foil.  Place chicken legs in the pan.

2.     Pour BBQ sauce over the chicken legs.  Lightly cover with aluminum foil.

3.     Bake at 450˚F for about 35-40 minutes.  Turn oven to broil and cook for a further 5 minutes or until well ‘browned’.

Submitted by: Ruth Elam

Sloppy Joes

 Ground beef, ketchup, mustard, and brown sugar

Submitted by: Marci Cannon

Parmesan chicken

Chicken breast breaded in a mixture of bread crumbs, parmesan cheese, basil, salt and pepper. 

Bake.

Submitted by: Marci Cannon

Chicken enchiladas

Filling- chicken, salso, 1/2 brick cream cheese, cumin for seasoning.  Wrap in tortillas and top with cream of chicken soup mixed with milk and sour cream.  Top with cheese.

Submitted by: Marci  Cannon

Shepherds pie

Bottom layer- 1 can tomato soup, 1 can green beans, 1 pound browned ground beef.   Top layer- mashed potatoes.  Top with cheese.  Bake 350 until hot.

Submitted by: Marci Cannon

Crockpot barbecue chicken

Place 4 chicken breasts in crockpot with 1/2 bottle of favorite barbecue sauce and 1 can crushed pineapple.  Cook on low for 4-6 hours.  Serve over rice.
Submitted by: Marci Cannon

Grilled chicken cordon bleu

Grill chicken.  After chicken is grilled put 1 TBSP. barbecue sauce on top of chicken, top with a slice of ham then a slice of cheese.  Put in oven for a few minutes until cheese melts.
Submitted by: Marci Cannon

Minestrone Soup

1 jar spaghetti sauce
2 cups chicken broth, vegetables, kidney beans, ground beef. 

Cook in crockpot.

Submitted by: Marci Cannon

Chicken Croissant Wreath

chicken salad wrapped in croissants in the shape of a wreath. 

Baked in the oven.


Submitted by: Marci Cannon

Navajo Taco

Get one ball of Dick's scone dough.  Let it rise in the fridge and cook up the scones.  Place on top of it all the trimmings you would normally place in a taco and enjoy.

Submitted by: Brenda Raccuia

Chicken Enchilada

 2 cups boiled chunk chicken (canned works as well

1 can cream of chicken

1 cup sour cream

3/4 cup milk (Approx) addmore if need to be thinner.

1 can diced tomatoes wiht chilles.

Cheese,

olives

onions

Anything else you like to add such as black beans, mushrooms, fresh tomatoes etc.

Tortillas

Blend the soup, sourcream milk and diced tomatoes.

Place some of the sauce on the bottom of a 9X13 dish.  THen in a tortilla place the chicken, cheese, more sauce, onions and any other fun things you can think of. Roll it and repeat until the pan is full.

reserve some sauce for the top.

Bake at 350 for 45 minutes or until hot through.

Submitted by: Brenda Raccuia

Garlic Beef Stroganoff.

2 tsp beef bouillon

1 cup boiling water

1 can cream of mush soup. (cr of chkn ok too)

2 jars sliced mushrooms, drained

1 large onion, chopped

3 cloves garlic minced

1 tbsp Worchestershire sauce

1 1/2 to 2 lb boneless rokast cut to thin strips (I have found that 1/2 to 1 1/2 inch is ok.)

2 tbsp vegetable oil

1 pkg cream cheese

rice or noodles

IN a slow cooker dissolve bouillon in water.  Add soup mushrooms, onion garlic and Worchestershire sauce.  In a skillet brown the beef in oil (Just braised on each side to help hold juices in) Transfer that to the slow cooker and cook on low for 7-8 hours.  15 minutes before serving stir in the cream cheese until smooth.  Pour over noodles or rice. 

I have also left this for as much as 10 hours and it is fantastic.  A great do in the morning eat at night dish.

Submitted by: Brenda Raccuia

Pizza Dough

Soften 1 Tbsp yeast in 1/4 c warm water.  In large bowl combine 1/2 Tbsp of sugar, 2 Tbsp oil, and 1/2 tsp salt.  Add 1/2 c warm water and yeast mixture.  Add 1 1/2 c flour and beat well.  Add enough more flour to make a soft dough and pat into well greased pizza pan (we roll it out and put it on pizza stone or on a regular cookie sheet.)  Add toppings and bake at 425 for 18-20 minutes.  Makes one 12 inch pizza.

Submitted by: Lydia Whitworth

Sweet and Sour Chicken

Ingredients:

3 Boneless, Skinless checken breasts cut into chunks

2 eggs, beaten

1 Tbsp water

Garlic salt to taste

1 1/2 cup cornstarch

oil

Sauce: 1 cup sugar  2/3 cup vinegar, 2/3 cup water, 3 Tbsp soy sauce, 1 cup ketchup

Put garlic salt on chicken, mix beaten eggs and water.  Dip chicken in egg mixture, then roll in cornstarch.  Brown chicken in oil.  Put in 9X13 dish.  Pour sauce over chicken.  Bake 375 for 45 min- 1 hour.   Do not cover.

Submitted by: Lydia Whitworth

Little Cheddar Meat Loaf

1 egg

¾ cup milk

1 cup shredded cheese

½ cup oats

½ cup chopped onions

1 lb. ground beef

1 tsp. salt

Beat egg and milk together. Stir in cheese, oats, onion and salt. Mix in ground beef with hands.  Make into mini oval loaves (about 2 inches by 5) on a cooking sheet.  Top with sauce and bake at 350 degrees for around 50 minutes.

*Putting aluminum foil  on the baking sheet will save extra clean up time.

Sauce

2/3 cup catsup

½ cup brown sugar

1 ½ tsp. mustard

Submitted by: Christina Hilton

Salmon Patties

1 can salmon (14.75 –oz.)

1 sleeve Ritz crackers (or a little less I found works well)

1 egg

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp salt

1/8 tsp pepper

2 Tbsp. canola oil or olive oil

1-    Drain and debone salmon and put into mixing bowl. Crush crackers into crumbs and add to bowl. Add remaining ingredients.

2-   Using fingers, mix ingredients together to form into patties.

3-   Warm oil in skillet over medium heat.

4-   Place patties in skillet and cook until golden brown, about 5 minutes per side. Remove from skillet and place on a paper towel-lined plate to drain excess oil.

Submitted by: Christina Hilton

Cheese Soup

2 cup Boiling Water

2 cup chopped potatoes

½ to1 cup carrot slices

1 cup celery

¼ cup chopped onion

1 ½ tsp. salt

¼ pepper

Combine the above, cover, and simmer about 15 minutes.  Do Not Drain. Make White Sauce.

 

White Sauce for cheese soup

¼ cup flour

¼ cup butter

2 cups milk

2 cups grated cheddar cheese

Mix flour and melted butter.  Add milk and cook until thick or boiling. Turn off heat and add the cheese.  Stir until cheese is melted then add to vegetables.  Do not boil after mixing.

Submitted by: Christina Hilton

Mom’s Pork Chops

1 medium onion sliced

1 can cream of chicken soup

3 Tablespoons ketchup

1 Tablespoon  Worcestershire sauce

Brown pork chops with a little bit of shortening and salt and pepper on the stove.

Place in pan and put sliced onions over pork chops.  Mix soup, ketchup and Worcestershire sauce then pour on top.  Add a little water in the pan to thin out sauce.

Cook 350 degrees for about 30 minutes if the pork chops are ½ inch , if they are a full inch you will need to cook them longer.

Submitted by: Christina Hilton

Sweet & Sour Chicken

4 frozen chicken breasts

1 cup sugar

3 T. cornstarch

1/3 cup white vinegar

1/4 cup ketchup

½ tsp. salt

¼ cup pineapple juice

1 T. soy sauce

Combine sugar and cornstarch in pan; add white vinegar, ketchup, salt, pineapple juice and soy sauce. Heat sauce until thickens to boil. Place frozen chicken breasts in 9x13 dish. Pour sauce over chicken. Cover and bake at 375 for 40-50 minutes.

 

Submitted by: Christina Hilton

 

Yogurt Parmesan Chicken

 4-6 small chicken breasts

1 cup plain yogurt

3 T. Parmesan cheese

2 cups crushed Ritz crackers

1 tsp. garlic salt

4 T. melted butter

 

Coat chicken in yogurt then roll in Parmesan cheese, Ritz and garlic salt. Pour melted butter in bottom of pan and drizzle over chicken. Bake at 350 for 1 hour.

 

 

     Ingredients:

          8 oz. French dressing or Russian Dressing

          1 can whole cranberry sauce (16 oz.) or you can put in about a cup of apricot jam

          1 1/2 lbs. chicken, cut in bite size pieces

 

     Direction:  Mix sauces together then mix with chicken.  Bake at 350 degrees for 45 minutes.   Serve over rice. A variation of this recipe that I also like is mixing apricot jam with the dressing instead of cranberry sauce.

 

Submitted by: Christina Hilton

Pizza Dough

-or I use pita bread for the crust

 

1 ½ cup warm water

1 ½ tsp yeast

1-2TBS sugar

1 TBS olive oil

 Let yeast bubble up

Add:

3 Cups flour- more as needed

1 tsp salt

Knead, roll out, top and cook 425 till cheese melted lightly browned and crust browned

Submitted by: Christina Hilton

Chicken Wild Rice Casserole

Ingredients

2 cups cooked chicken cut up (or however much you want)

1 box of uncle Ben's Long Grain & Wild Rice

8 oz. can water chestnuts, drained

1 cup chopped celery

1 cup diced onions

 

Topping

1 cup mayo

1 can cream of mushroom soup

 

Directions

                Prepare rice according to directions on the box.  Mix with other ingredients (not the topping ingredients though). Put in pan.

           Mix mayo and soup then spread over the top.

Cook at 325 degrees for approx. 45 mins

Submitted by: Christina Hilton

Speedy Chicken Stir Fry

8 oz angel hair pasta- uncooked

3 cups broccoli florets

1 lb. boneless skinless chicken cut into strips

 

½ cup Kraft Asian toasted sesame dressing

@ TBS soy sauce

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp crushed red pepper

1/3 cup chopped peanuts

 

Cook pasta as directed on package, adding broccoli to boiling water for last 3 min. of the pasta cooking time

In a skillet: cook chicken strips 6 to 8 min. Stir in dressing, soy sauce, ginger, garlic and red crushed red pepper, cook 1 min. Stirring occasionally.

Drain pasta mixture.  Mix the two together. 

Submitted by: Christina Hilton

Lentil Soup

– I usually half this recipe for my family.

 

1 Tablespoon oil

2 onions, diced

2 cloves garlic, minced

2 cups dry lentils

8 cups water 4 chicken bouillon cubes

1 can tomato paste

1 Tablespoon ground cumin

 

Sauté onions in oil until tender.  Add garlic, sauté. Add lentils, water, and bouillon and cook 30 minutes.  Add tomato paste and ground cumin.  Cook 15 minutes more. Serve with your choice of squeeze of lemon, grated cheese, sour cream, etc…

Submitted by: Christina Hilton

Potato Bleu Cheese Bake

Layer in a 13 x 9 inch glass pan:

Olive oil,

Boiled or steamed Yam, Cut in slices

Saute’d onion and thin potato slices

Bleu cheese

Rosemary, Thyme, Salt and Pepper

 

Bake at 350 degree 40-60min.

Covered for all but last few min

Submitted by: Christina Hilton

Swiss Cheese Chicken

8 chicken breasts, skinless and boneless ( I only use 4 chicken breasts and cut them in half)

¼ cup water

8 slices swiss cheese

2 cup seasoned stuffing mix

A can cream of chicken soup

1/3 cup melted margarine or butter

 

Arrange chicken breasts in shallow baking dish and place one slice of cheese over each piece. Stir soup and water together; spoon evenly over chicken. Crush coarsely the stuffing mix and sprinkle over top; evenly drizzle with melted margarine. Bake, uncovered at 350 degrees for 50-55 mins.

Submitted by: Christina Hilton

Super Easy & Quick Chicken Salsa Burrito

      Ingredients

          Cooked shredded chicken

          Salsa

          Grated Cheese

          Tortillas

   

      Directions

          Depending on how much you want to make depends on how much of each item you put in.  You basically mix the shredded chicken, salsa and shredded cheese together.  Then put inside tortillas and fold then shut and stick a toothpick in to keep them shut.  Pop them in the oven until they are crisp and enjoy!

Submitted by: Christina Hilton

Empanadas

Fill with cooked ground beef, cooked diced egg, cooked diced potato, sliced green olives

Roll out dough for empanadas.  Fill  with cooled ingredients and close by pinching over.  Brush top with egg white and Bake. At about 400 15-20mins. Done when golden on top.  Serve with fresh lemon slices or lemon juice for dipping

 

 

Empanada Dough recipe 1

Ingredients:

3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

Preparation:

 

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas

 

Empanada Dough recipe 2

2 cup flour

2 tsp baking powder

2 TBS sugar

1 tsp salt

½ cup shortening

1/3 cup ice water

Submitted by: Christina Hilton

Sugared Almonds

1 c. water

2 c. sugar

4 c. raw almonds

   In a medium saucepan mix water and sugar. Bring to a boil. Stir constantly until coating turns sugary. Dump out onto a cookie sheet ans quickly separate almonds.

Submitted by: Lacey Anderson

Chicken Salad Croissants

2 1/2 lbs. fresh or frozen boneless, skinless chicken breast, Cooked and cubed (6 c.)

   Cook chicken in enough salted water to cover, about 20 minutes. Thick pieces may take longer. (Don't overcook, make sure meat has turned white and no rec remains in center.) You can save the chicken broth to use later as a soup base. Pour into pop bottle and freeze! Mix together:

6 c. cooked, cubed chicken breast                                 3 c. red seedless grapes, halved or quartered (about 1 1/4 lbs.)

3 c. diced celery

Mix together and add chicken:

1- 1 1/2 c. slivered almonds                                     1 tsp. salt

Approx. 2 1/4 c. Mayonnaise                                    1 tsp. Accent

6 T. dry onion or green onion                                   1/2 tsp. pepper

6 T. lemon juice

This recipe will make 36-40 cocktail croissant sandwiches.

Submitted by: Lacey Anderson

Pumpkin Bread

 
3 1/2c Flour
2t. soda
1 1/2t. salt
1t. cinnamon
1t. nutmeg
1t. ginger
1/4 t. cloves
3c. sugar
1c. oil
4 eggs
2/3c. water
2c. canned pumpkin
1c. chocolate chips
 
Combine all ingredients and beat for three min. Pour into 6 mini greased and floured bread pans. Bake at 350 for one hour (my oven one hour was a bit too long. So check it at 40 to 45 min) or until toothpick comes out clean. Let cool ten min and invert bread onto cooling rack! 

Submitted by: Lacey Anderson

Candied Peaches

1 (28-oz.) can peach halves in thick syrup 

or your own canned peach halves

  Drain peaches and reserve syrup. Lay peaches hollowed side up in a baking dish

2 T. reserved peach syrup                                            1/2 c. brown sugar

4 T. butter                                                                   1/4 tsp. cinnamon

    In a small saucepan heat peach syrup, butter, brown sugar, and cinnamon. Pour over peaches. Bake at 350 degrees for 25 minutes. Top each peach with a dollop of sour cream and serve warm in individual fruit/ dessert bowls.

Submitted by: Lacey Anderson

Baked Beans

6 sm. cans pork and beans                    1 1/2 tsp. Worcestershire sauce

1 lb. bacon fried crisp                           1 c. Ketchup

1 lg. onion, chopped                             3/4 c. brown sugar

2 green peppers, diced                         1/4 c. molasses

1 tsp. garlic powder

  

Combine all of the ingredients. Bake at 325 degrees for 30 minutes. Uncover and bake an additional 30 minutes.

Tip: Drain 3 or 4 cans of the pork and beans.

Submitted by: Lacey Anderson