4 boneless chicken breasts (whole or cut up)
salt and pepper to taste
4 Tbsp. margarine, melted
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cubed
seasoned salt
Pre-Cooked noodles or rice
Mix together chicken, salt, pepper, melted margarine and dressing mix in crockpot; let cook on low for 3 to 4 hours. Add chicken soup and cream cheese; sprinkle with a little seasoned salt. Cook for 2 hours more. Serve over hot cooked noodles.
A friend from Kenai brought over this dish as we were getting ready to move. I had never had it before, but I loved it. It was easy preparation...and we all love easy right? Enjoy!
Monday, September 8, 2008
Easy Watermelon Sorbet
4 c. water
1 1/2 c. sugar
8 cups cubed seedless watermelon
1 can (12 oz.) frozen pink lemonade concentrate, thawed
In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Cool slightly. In batches, process the sugar syrup and watermelon in a blender or food processor. Transfer into a large bowl; stir in lemonade concentrate. Cover and refrigerate until chilled.
Fill cylinder of ice cream freezer 2/3; freeze according to manufactures directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. `
I LOVED this recipe. It was so refreshing. I thought this might be a good recipe to make for a wedding or baby shower. I'm just sad watermelons will be out of season, but I'm glad I found this recipe so next year I can make it all summer long!
Jadi's Taco Shells
Thanks JADI for the simple recipe! I have been meaning to look up a recipe like this. It really was soo easy!
- Spray a flour tortilla with a little pam and lightly sprinkle with chili powder.
- Crumble a good size ball of tin foil and drape the tortilla over the tin foil on a cookie sheet (with the spray side facing up)
- Bake at 425 degrees for 6-10 minutes or until the bowl is crisp and holds it's shape. That's it!
Add your favorite ingredients.
We added:
Lettuce
Salsa
Sour Cream
Taco Meat
Sliced Olives
Cherry Tomatoes
Taco Meat
Cilantro
Easy Homemade Salsa
2 cloves of garlic, minced
4 green onions, sliced
1/2 bunch cilantro
2 Tbls. Lime juice
Garlic salt to taste
2 cans diced tomatoes (we drained one can of tomatoes, and added the juice from the other)
(for a spicy salsa add jalapenos)
Blend ingredients together. Refrigerate so flavors can blend. Enjoy!
We have a similar salsa recipe, but we adjusted this to our taste! This is a quick, easy, and flavorul recipe.
4 green onions, sliced
1/2 bunch cilantro
2 Tbls. Lime juice
Garlic salt to taste
2 cans diced tomatoes (we drained one can of tomatoes, and added the juice from the other)
(for a spicy salsa add jalapenos)
Blend ingredients together. Refrigerate so flavors can blend. Enjoy!
We have a similar salsa recipe, but we adjusted this to our taste! This is a quick, easy, and flavorul recipe.
Homemade Tortilla Chips
Vegetable (or other oil)
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
Flour (or corn) tortillas..we used the medium sized tortillas
Salt
*or you can make cinnamon and sugar chips by adding a cinnamon and sugar mixture
Cut each flour tortilla into 8 wedges with a pizza cutter. (you can sometimes double layer tortillas and cut through both of them at once). Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.
Pour the oil into your electric fryer or deep fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.
Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches. I turn them once using a slotted spoon. Remove the chips with the slotted spoon when they start to look crispy. (Watch them very close so they don't burn). Put them on a paper towel to drain and season with salt or cinnamon and sugar mixture.
If you are making lots of chips say for a party you'll want to transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started.
Serve with fresh salsa
Hunter's Dutch Oven Taters
8 carrots, peeled and sliced
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with
Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.
Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with
Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.
Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!
Easy Macaroni Hamburger Casserole
1 box macaroni and cheese
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
1 onion
Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.
This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
1 onion
Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.
This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.
Wednesday, September 3, 2008
Guymons Easy Home Made Ice Cream
2 3/4 c. sugar
1 Tbls. vanilla Extract
1 Tbls. almond Extract
4 eggs
1 tsp. salt
7 cups cream
Whole milk to fill to the line
Fruit (We LOVE peaches or strawberries) (or other items you would like to add to the ice cream)
Add first 6 ingredients to your kitchen aid or mixer, and mix until well blended. Add the ice cream mixture to ice cream canister. Add whole milk to the fill line. Follow the manufactures ice cream directions. During the last few minutes of mixing, add fruit or other flavorings to ingredients. (I put it in after about 34-40 minutes after mixing). It will still be runny after the mixer stops, but that's the way my kids like it. I personally think it's better after it's left in the
freezer for and hour or two. Yum!
I love the creamy texture of this ice cream. Mike loves the almond flavor. I would be safe in saying this is both of our favorite desserts of all time.
1 Tbls. vanilla Extract
1 Tbls. almond Extract
4 eggs
1 tsp. salt
7 cups cream
Whole milk to fill to the line
Fruit (We LOVE peaches or strawberries) (or other items you would like to add to the ice cream)
Add first 6 ingredients to your kitchen aid or mixer, and mix until well blended. Add the ice cream mixture to ice cream canister. Add whole milk to the fill line. Follow the manufactures ice cream directions. During the last few minutes of mixing, add fruit or other flavorings to ingredients. (I put it in after about 34-40 minutes after mixing). It will still be runny after the mixer stops, but that's the way my kids like it. I personally think it's better after it's left in the
freezer for and hour or two. Yum!
I love the creamy texture of this ice cream. Mike loves the almond flavor. I would be safe in saying this is both of our favorite desserts of all time.
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