Spanish Rice
1 cup chopped onion
1/4 cup margarine
2 cups long grain rice
1 large can diced tomatoes
2 tsp. salt
1 tsp. chili powder
1/2 tsp. each oregano, pepper & garlic salt
1 can Rotel
sliced olives and Monterey/cheddar cheese
Sauté onions in margarine and put into a 9x13 pan. Add other ingredients and pour 2 cups water over them. Cover tightly and bake for 1 1/2 hours at 350 degrees. Uncover and add sliced olives and shredded cheese and return to oven until cheese is melted, abt 10 min. Serves 12-16.
*Note: I have also been in a hurry and made this recipe in a covered stockpot on the stove. Add everything the same as in the recipe except the cheese and olives, bring to a boil, cover and cook on low heat for about 30 min. like you would cook rice. Just make sure the water doesn’t run out too soon, add more if needed until the rice is done, then add cheese and olives.
Crockpot Chicken Enchiladas
8-10 boneless, skinless chicken breasts
1 large can green or red enchilada sauce
Monterey Jack cheese
Sour cream
Place chicken in crockpot, pour enchilada sauce over the top. Cook until done 2-4 hours depending on your crockpot. Remove chicken and shred, return chicken to sauce. Serve on tortillas with melted cheese and sour cream.
Lemon Cream Cupcakes
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8 oz.) cream cheese, softened
2 Tbsp. grated lemon zest
Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners ¾ full. Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.
*We used blueberry pie filling in the middle, buttercream icing on top and garnished with crushed lemon drop candies.
Cherry Chocolate Cupcakes
1 Devil’s chocolate cake mix
21 oz. can cherry pie filling
1 tsp vanilla
2 eggs
1 cup chocolate chips (6 oz.)
Mix cherries, eggs and vanilla together in a bowl. Stir in cake mix and chocolate chips until blended. Bake cupcakes at 350 degrees for 20 – 25 minutes or until inserted toothpick comes out clean.
*We used cheesecake filling (recipe below) in the middle, buttercream icing on top and garnished with mini chocolate chips.
Easy Cheesecake Filling
1 pkg. (8 oz.) cream cheese, softened
½ cup sugar
2 cups whipped topping
Mix cream cheese with hand mixer until smooth and creamy. Mix in sugar. Fold in whipped topping.
*You can also use this filling in a pre-made graham cracker crust and top with pie filling. Or use it between layers of chocolate cake for an Oreo cookie-type cake.
French Vanilla Cupcakes
French vanilla cake mix with raspberry pie filling in the middle, buttercream icing on top and garnished with fresh raspberry.
Chocolate Peanut Butter Cupcakes
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners ¾ full. Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
*We didn’t use the peanut butter cups in these, but used Peanut Butter icing (recipe below) for the filling, buttercream icing on top and garnished with Reeses Pieces candies.
Peanut Butter Icing
1 cup peanut butter (chunky or smooth)
½ cup butter, room temperature
2 cups powdered sugar
3-4 Tbsp. milk or cream
1 tsp. vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar. Add sugar, 3 Tbsp. milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Ad 1 Tbsp. mild or cream if frosting is too thick.
Buttercream Icing
1 cup butter, softened (or use ½ cup butter and ½ cup shortening)
1 tsp. vanilla extract
4 cups confectioners’ sugar
2 Tbsp. milk
In a large bowl, cream together the butter and vanilla. Blend in the sugar slowly and add milk, continue mixing until light and fluffy. Keep covered until ready to decorate. Makes 3 cups icing.
Tuesday, October 26, 2010
Wednesday, October 20, 2010
Soups MmmmGood!
Potato Cheddar Soup
Lacey Hoffman
5 cups water
5 chicken bouillon cubes
6 cups diced potatoes
1-2 carrots chopped (I usually do more though)
1-2 celery stalks chopped
1 small onion diced
1/4 cups flour
1 pint whipping cream (you can also use milk, it just won't be as thick)
2 cups cheddar cheese
Bring water to a boil. Add bouillon and vegetables. Cook the vegetables until tender. Blend flour and cream together and then add to veggies. Cook until thick. Add cheese and salt and pepper to taste.
Chili
Marianne Arnold
1 lb ground beef
1 can kidney beans (drained)
1 can pork and beans (remove the bacon fat)
1 can sliced mushrooms (optional)
1 can spaghetti sauce
1 can diced tomatoes
1 tsp dried basil leaves
1 Tbsp chili powder
2-3 Tbsp brown sugar
Season with a little onion salt
Chicken Enchilada Soup
Kim Jones
Ingredients:
1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Directions:
1.Add 1 tablespoon of oil to a large pot over medium heat.
2.Add chicken breasts to pot and brown for 4-5 minutes per side.
3.Set chicken aside.
4.Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5.Add chicken broth.
6.Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7.Add masa mixture to pot with onions, garlic and broth.
8.Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9.Shred the chicken into small, bite-size pieces and add it to the pot.
10.Reduce heat and simmer soup for 30-40 minutes or until thick.
11.Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
White Bean Chicken Chili
Challene Green
1 medium onion, chopped
2 cloves garlic
1 tsp. ground cummin
3/4 tsp. pepper
2 chicken breasts, diced
2 cans great northern white beans ( do not drain )
1 can white corn ( drained and rinsed )
1 4 oz. can chopped green chilies
4 cubes chicken bouillon
2 shakes ground red pepper
2 shakes oregano
2 tbsp. cliantro, chopped
Cook chicken with the onion, garlic, cummin, and pepper. Once the chicken is no longer pink add remaining ingredients an simmer for at least one hour.
Top with grated cheese, sour cream and serve with chips or cornmeal muffins.
Chicken & Wild Rice Soup
Tara Owen
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
White Chili
Dixie Kuykendall
1 Tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, chopped
3 cups chicken broth
2 tbsp. cilantro or 1/2 tsp ground coriander
2 tbsp. lime juice
1 tsp. cummin
1/2 tsp dried oregano leaves
1/4 tsp. red pepper
1/4 tsp salt
11 oz. can white shopeg corn or whole kernal corn ( drained )
16 oz. can great northern beans ( drained )
16 oz. butter beans ( drained )
2 cups chopped cooked chicken breast.
Add all ingedients and simmer on low for one hour.
Creamy Tomato Basil and Italian Sausage Soup
Monica Hall
2 Tbsp extra virgin olive oil
1 lb sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce
1 cup water
1 1/2 cups half and half
pinch of salt and pepper
Over medium heat, place olive oil in medium sized dutch oven. Cook sausage until browned and drain. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve.
Chicken Tortilla Soup
Monica Hall
1 1/2 lbs boneless skinless chicken breasts
1 10 oz enchilada sauce
1 4 oz can green chiles
1 15 oz can chicken broth
1 tsp chili powder
1/4 tsp pepper
1 10 oz pkg frozen corn
6 corn tortillas
monterey jack cheese, grated
1 15 oz can whole tomatoes
1 meduim onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp salt
1 bay leaf
1 tbsp. dried, chopped cilantro
1 tbsp. veggie oil
2 cups water
(you can even add a couple cans of beans if you want)
Cut up chicken in bite size pieces. In crock pot, combine chicken, whole tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cook on low for 6-8 hours or on high for 3-4 hours. Preheat oven to 400 degrees. Light brush tortillas with oil. Cut tortillas with a pizza cutter into 2 1/2 inch long by 1/2 inch wide strips. Spread strips onto a cookie sheet and bake turning occasionally until crisp...about 5-10 minutes. Dish soup into soup bowls and sprinkle with tortilla strips and cheese. You can add a dollup of sour cream if you want!
Lacey Hoffman
5 cups water
5 chicken bouillon cubes
6 cups diced potatoes
1-2 carrots chopped (I usually do more though)
1-2 celery stalks chopped
1 small onion diced
1/4 cups flour
1 pint whipping cream (you can also use milk, it just won't be as thick)
2 cups cheddar cheese
Bring water to a boil. Add bouillon and vegetables. Cook the vegetables until tender. Blend flour and cream together and then add to veggies. Cook until thick. Add cheese and salt and pepper to taste.
Chili
Marianne Arnold
1 lb ground beef
1 can kidney beans (drained)
1 can pork and beans (remove the bacon fat)
1 can sliced mushrooms (optional)
1 can spaghetti sauce
1 can diced tomatoes
1 tsp dried basil leaves
1 Tbsp chili powder
2-3 Tbsp brown sugar
Season with a little onion salt
Chicken Enchilada Soup
Kim Jones
Ingredients:
1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Directions:
1.Add 1 tablespoon of oil to a large pot over medium heat.
2.Add chicken breasts to pot and brown for 4-5 minutes per side.
3.Set chicken aside.
4.Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5.Add chicken broth.
6.Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7.Add masa mixture to pot with onions, garlic and broth.
8.Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9.Shred the chicken into small, bite-size pieces and add it to the pot.
10.Reduce heat and simmer soup for 30-40 minutes or until thick.
11.Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
White Bean Chicken Chili
Challene Green
1 medium onion, chopped
2 cloves garlic
1 tsp. ground cummin
3/4 tsp. pepper
2 chicken breasts, diced
2 cans great northern white beans ( do not drain )
1 can white corn ( drained and rinsed )
1 4 oz. can chopped green chilies
4 cubes chicken bouillon
2 shakes ground red pepper
2 shakes oregano
2 tbsp. cliantro, chopped
Cook chicken with the onion, garlic, cummin, and pepper. Once the chicken is no longer pink add remaining ingredients an simmer for at least one hour.
Top with grated cheese, sour cream and serve with chips or cornmeal muffins.
Chicken & Wild Rice Soup
Tara Owen
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
White Chili
Dixie Kuykendall
1 Tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, chopped
3 cups chicken broth
2 tbsp. cilantro or 1/2 tsp ground coriander
2 tbsp. lime juice
1 tsp. cummin
1/2 tsp dried oregano leaves
1/4 tsp. red pepper
1/4 tsp salt
11 oz. can white shopeg corn or whole kernal corn ( drained )
16 oz. can great northern beans ( drained )
16 oz. butter beans ( drained )
2 cups chopped cooked chicken breast.
Add all ingedients and simmer on low for one hour.
Creamy Tomato Basil and Italian Sausage Soup
Monica Hall
2 Tbsp extra virgin olive oil
1 lb sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce
1 cup water
1 1/2 cups half and half
pinch of salt and pepper
Over medium heat, place olive oil in medium sized dutch oven. Cook sausage until browned and drain. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve.
Chicken Tortilla Soup
Monica Hall
1 1/2 lbs boneless skinless chicken breasts
1 10 oz enchilada sauce
1 4 oz can green chiles
1 15 oz can chicken broth
1 tsp chili powder
1/4 tsp pepper
1 10 oz pkg frozen corn
6 corn tortillas
monterey jack cheese, grated
1 15 oz can whole tomatoes
1 meduim onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp salt
1 bay leaf
1 tbsp. dried, chopped cilantro
1 tbsp. veggie oil
2 cups water
(you can even add a couple cans of beans if you want)
Cut up chicken in bite size pieces. In crock pot, combine chicken, whole tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cook on low for 6-8 hours or on high for 3-4 hours. Preheat oven to 400 degrees. Light brush tortillas with oil. Cut tortillas with a pizza cutter into 2 1/2 inch long by 1/2 inch wide strips. Spread strips onto a cookie sheet and bake turning occasionally until crisp...about 5-10 minutes. Dish soup into soup bowls and sprinkle with tortilla strips and cheese. You can add a dollup of sour cream if you want!
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