tag:blogger.com,1999:blog-85401378218228065112024-02-06T18:11:06.455-08:00Recipe ShareTake a recipe or leave a recipe.Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8540137821822806511.post-82436956977904712592009-09-27T18:11:00.000-07:002009-09-27T18:13:40.079-07:00Best Grape Salad from: Tanya<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, serif; ">2 lbs green seedless grapes</span></div><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 lbs red seedless grapes<br />8 ounces sour cream8 ounces cream cheese, softened<br />1/2 c granulated sugar<br />1 tsp vanilla extract, to taste<br /><br />Topping intredients<br />1 c brown sugar, packed, to taste<br />1 c crushed pecans, to taste<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianDq1IrkG_8wBNo1NmeTTBihuZ0lMhTAOUUobgEItbRTaST26NRsT__OUdb2_TI2DYoDyr6jUQuY5_RD5fYmdycu9udfUSkvts_DUMsQd_YzzTjXmmA26rAIOpRRBF0OLaIXcawAjwN5F/s200/grapes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5386320162196758578" />Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture and pour in large serving bowl. For topping: Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.</span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-538679441941252432009-09-27T18:10:00.000-07:002009-09-27T18:11:26.606-07:00Refreshing Lemon-Lime Drink from: Tanya<span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can (12 ounces) frozen limeade concentrate, thawed<br />2/3 c frozen lemonade concentrate, thawed<br />1 tsp orange extract (can use orange concentrate instead)<br />1 1/2 c water<br />6 c chilled lemon-lime soda<br />1 med lemon, sliced<br />1 med lime, sliced<br /><br />In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.</span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-23913465447521178892009-09-27T18:09:00.000-07:002009-09-27T18:10:34.316-07:00Tangy Mozzarella Bites from: Tanya<span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1/4 c olive oil<br />1-2 tsp balsamic vinegar<br />1 garlic clove, minced<br />1 tsp dried basil<br />1 tsp coarsely ground pepper<br />1 lb mozzarella cheese, cut into 1/2" cubes<br /><br />In a bowl, combine the oil, vinegar, garlic, basil and pepper. Add cheese; toss to coat. Cover and refrigerate for at least 1 hour.</span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-85327670878600151752009-09-10T09:54:00.000-07:002009-09-10T10:03:15.947-07:00CHICKEN RICE PILAF from: Barbara Grossarth (my mother, not my aunt :-)<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1/2 C butter</span></span></div><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">2 C chicken breast (cubed)</span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1/4 C diced onion</span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 tsp salt</span></span></p><p class="WPNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1/8 tsp pepper</span></span></p><p class="WPNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1/2 tsp oregano or thyme</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="WPNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"> 1 C uncooked white rice (not instant)</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="WPNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"> 2 1/2 C chicken stock OR 2 1/2 C water w/3 chicken bullion cubes</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="WPNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></o:p></p> <p class="WPNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Melt butter. Add chicken and onion and brown slightly. Add spices and rice, stirring occasionally for 5 min. Slowly add liquid and bring to a boil. Cover and simmer for 25 min or until rice is tender and moisture is absorbed. DO NOT STIR!</span></span><span style="font-family: Geneva;mso-bidi-font-family:Geneva;font-size:14.0pt;"><o:p></o:p></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvtWZFRZFUFumiEy5xFoCbd4PkU2mJ25JQjwg9M6KQROIiCevgwHYsqXlqLaWIbtVV1G41Aa2kLczybq-m52f8732FrjwGW9dZ6jEGaHnq7ntUD_xAOTYc_zrnraWXuxfwqspuEXTaagM/s200/rice-grain.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379885214767026738" /> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-6117302931793512532009-09-02T13:17:00.000-07:002009-09-02T13:18:14.044-07:00Chocolate Dream Fudge from: Charilla<!--StartFragment--><span style="font-size:85%;"><span style="font-family:Verdana, Helvetica, Arial;"><span style="font-size:10pt">1 (7-ounce) jar marshmallow cream<br />1 1/2 cup white sugar <br />2/3 cup evaporated milk<br />1/4 cup butter <br />1/4 teaspoon salt <br />3 cup milk chocolate chips<br />1/2 cup chopped nuts <br />1 teaspoon vanilla extract<br /></span></span></span><span style="font-family:Verdana, Helvetica, Arial;"><span style="font-size:180%;"><span style="font-size:18pt"><b><br /></b></span></span><span style="font-size:85%;"><span style="font-size:10pt">Line an 8 by 8-inch pan with aluminum foil. Set aside.<br />In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick. <br />Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm.</span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-20436093308604686232009-09-02T10:13:00.000-07:002009-09-02T10:14:27.174-07:00Chocolate Chocolate Chip Cookies from: Jessica Pest<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); line-height: 14px; ">These are so easy and yummy!<br /><br /><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Basic cookie dough recipe:<br /><br />1 pkg. chocolate cake mix<br />2 eggs<br />1/2 cup oil (you can also use 1 stick butter or 1/2 c. shortening)<br />1 tsp. vanilla<br /><br />Chocolate chips<br />Caramel bits (found in the chocolate chip aisle in Walmart...can't find them in other places yet...or i'm blind.)<br /><br />Mix all the above except caramel bits. Roll into balls and place on ungreased cookie sheet. I place 5 or 6 caramel bits on top cause I hate when they are mixed in and it's hard to get the cookie off of the baking sheet cause it's melted, etc. that's the only reason oh and I hate the taste of burned caramel too. bleck! ha ha<br /><br />can also expirement with other things: Heath toffee chips, butterscotch chips, white chocolate chips, nuts, etc. Be creative!!<br /><br />Bake at 350 (180 celsius) for 11 min. Let cool 2 min. before removing them onto a cooling rack.</span></span></span>Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-86858362843689901892009-08-31T11:20:00.000-07:002009-08-31T11:21:09.330-07:00Easy Carmel: Leslie Crawford<span style="font-size:85%;"><span style="font-family:Verdana, Helvetica, Arial;"><span style="font-size:10pt"><b>Add all ingredients into a microwaveable dish (I use a 8x8)<br /></b><br /><b>1/2 cup White Sugar<br />1/2 cup Brown Sugar<br />1/2 cup White Karo Syrup<br />1/2 cup Eagle Brand Milk<br />1/2 cup <i><u>Butter</u></i> (not margarine!)<br />1/2 cup chopped pecans (optional)<br /></b><br /><b>Stir together(doesn't have to be well)<br />Microwave for 6 minutes 38 seconds (no longer than that)<br />when it is done take out...it will look a little brown...immediately use wisk and whip till turns little carmel looking. Then let completely cool...if you can!</b></span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-24342082778932648182009-08-31T11:19:00.000-07:002009-08-31T11:36:29.740-07:00Egg Casserole from: Charilla<div style="text-align: center;"><br /></div><span style="font-size:85%;"><span style="font-family:Verdana, Helvetica, Arial;"><span style="font-size:10pt;"><b>18 eggs<br />1/4 cup Butter1 cup sour cream<br />1 cup milk<br />2 teaspoon salt<br />1/4 cup green onion1 small can green chilies<br />1 cup grated cheese (your favorite)<br /></b><b><br /></b></span></span></span><div><span style="font-size:85%;"><span style="font-family:Verdana, Helvetica, Arial;"><span style="font-size:10pt;"><b>Preheat oven 325*<br />Melt butter and coat 9x13 panbeat together remaining ingredients together and pour into buttered 9x13 pan.<br />bake 25 minutes take out of oven top with cheese and return for another 10 minutes.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 364px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcta-Yn_QXLrOdCsB1RZULo3lJLju9CIamhwvskTGWP9ZjcBNp6BWKLXqFK0YY-euIV8Mt2jYTo03jJNwMN4vu7cA0KlxUUC_eUV67RBpxIVKb1znNX3y2gSdW2tvUBFdWkp7btqa9lVg/s400/eggs_bowl.cmyk1246307677.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5376198315688499922" /></b></span></span></span><!--EndFragment--></div>Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-77811011683618649082009-08-30T17:40:00.000-07:002009-08-30T17:41:26.639-07:00Low Fat Enchilada soup from: Stephany<!--StartFragment--> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 large 28oz can of enchilada sauce</span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 28oz can of diced tomatoes, can use stewed, but I don’t like them</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can cream corn</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can cream of chicken soup</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can black beans, drained and rinsed</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can green chilies </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Options:</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Fat free half and half ½ to 1cup</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Olives </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Any cooked protein you want, like left over chicken breast, canned chicken or ground beef, shrimp</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">2% grated cheddar cheese</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Baked tortilla chips</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Low fat or no fat sour cream</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Whisk cream soup and enchilada sauce in large pot over medium heat</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Add all other canned ingredients and any already cooked protein</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Simmer for about ½ hour</span></span></p> <span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Serve with sour cream, chips and cheese.</span></span><!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-31570684104858692672009-08-30T17:38:00.000-07:002009-08-30T17:39:50.167-07:00Spaghetti Squash Casserole from: Stephany<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 medium spaghetti squash</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 jar low fat alfredo sauce</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 can diced tomatoes drained</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 lb cooked protein (shrimp, fake crab, chicken breast diced)</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">3-4 slices chopped turkey bacon crisped in a pan and patted optional</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">½ parmesan cheese</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Your choice of herbs, I like thyme, basil garlic and onion powder salt and pepper</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Cut squash in half, scrape out the seeds and pulp, cover in a large dish that will fit the squash. Add about ¼ water and cover the dish with saran wrap. Cook in microwave 5-7 minutes then turn the squash over and rotate the squash and cook until the inside of the squash peels away with a fork. Let the squash cool enough so you can handle it, and scrape out from the skin into the casserole dish, add all other ingredients and cook in microwave loosely covered until bubbly or in the oven 350 degrees. This dish can be stretched even more by adding ½ box of pasta cooked and leave the tomato juice in.</span></span></p> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-26080887298813294152009-08-27T21:39:00.000-07:002009-08-27T21:41:15.410-07:00Paula Deans- Crock Pot Mac/Cheese sent by: Charilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vIs2E2-i36_JIgcw9nMcke1aulJzfkf_EWQkWPzc6DW_n0251h9Qo_u01Itm-idM_FVEpwgJ5Blx_f3l-KwaxmaV0BIn3R4H8lqsKj_8FWkWf-8Wme50Edi6SLLfRgHKH0esu6B_9ByU/s1600-h/Paula.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 98px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vIs2E2-i36_JIgcw9nMcke1aulJzfkf_EWQkWPzc6DW_n0251h9Qo_u01Itm-idM_FVEpwgJ5Blx_f3l-KwaxmaV0BIn3R4H8lqsKj_8FWkWf-8Wme50Edi6SLLfRgHKH0esu6B_9ByU/s200/Paula.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374870083670001938" /></a><br /><span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 cups Macaroni Noodles<br />1/2 stick of Butter<br />2 1/2 cups Sharp Cheddar Cheese(grated)<br />1 can Cheddar Cheese Soup<br />1/2 cup Sour Cream<br />1/2 teaspoon (dry) Mustard<br />1/2 teaspoon Salt<br />1/2 teaspoon Pepper<br />1/2 cup of Milk<br />3 Eggs(beaten)<br />1/2 cup Cheddar Cheese(grated)<br /></span></span> <span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span> <span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Cook noodles till done-drain.<br />Put butter,sharp cheddar cheese in pot and melt, then pour melted Cheese in Crock pot and add Cheddar Cheese Soup. In bowl add Sour Cream, dry Mustard,Salt,Pepper, Milk and 3 beaten Eggs. Add to Cheese mixture in Crock pot and add cooked noodles and stir together. Cook on low for 2 1/2 hours, then top with your 1/2 cup grated Cheddar Cheese, return lid and finish cooking for 30 more minutes. Total cooking time is 3 hours. ENJOY!</span></span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-190841870574241912009-08-26T20:04:00.001-07:002009-08-26T20:04:50.725-07:00Chicken Enchilada Dip from: Charilla<span><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Ingredients:<br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></span><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 pound boneless skinless chicken breast halves, grilled and shredded**<br />1 package (8 oz. size) cream cheese, softened<br />1 cup mayonnaise<br />1 package (8 oz. size) shredded Colby-Monterey Jack cheese or Mexican blend cheese<br />2 can (4 oz. size) diced green chili peppers<br />1 bag of favorite corn chips<br /></span></span></span><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br />Directions:<br />After cooking chicken and shredding it, place chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chili peppers.<br /><br />Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 for 30 minutes, or until the edges are golden brown.<br /><br />** season the chicken with your favorite spices<br /><br />Can be served as a meal all by itself...we love it~ENJOY!!!</span></span> </span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com1tag:blogger.com,1999:blog-8540137821822806511.post-62834840473143492292009-08-26T20:01:00.000-07:002009-08-26T20:02:53.062-07:001 Dish Chicken from: Charilla<span><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">What you'll need:<br />1 1/2 cups hot water<br />1/4 cup(1/2 stick) butter, melted<br />1 pkg. (6oz.) Stove Top Stuffing Mix Chicken<br />6 small boneless Chicken Breast<br />1 can Cream of Mushroom Soup<br />1/3 cup Sour Cream<br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Mix Hot Water, Butter and Stuffing Mix( set aside)<br />Cook Chicken in no stick skillet on mid high for 5 min. on each side or until golden brown on each side. Mix Soup and Sour Cream; pour over Chicken. Top with stuffing mixer, cover, Cook low heat for about 10 more min.<br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Directions if you want to use oven instead...<br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Heat oven to 375*<br />Prepare stuffing as directed. Place Chicken in 13x9 pan, mix soup and Sour cream pour over chicken. Top with stuffing. Bake 35min. or til chicken is done.<br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span class="Apple-style-span" style="font-size: medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">ENJOY!!!</span></span> </span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-75347393073947332772009-08-26T19:59:00.000-07:002009-08-26T20:01:22.110-07:00Cheesy Chicken Pot Pie from: Charilla<span><span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">What you'll need:<br />3 cups chopped cooked Chicken<br />1 pkg. frozen Vegetables blend<br />1/2lb (16oz.) Velveeta prepared Cheese, cut into 1/2 inch cubes<br />1 can Cream of Chicken Soup<br />1 can (8oz) Crescent Dinner Rolls<br /></span></span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Heat oven 375*<br />Combined the first 4 ingredients in a 13x9 baking dish or pan. Unroll dough, place over chicken mixture already in pan. Bake 20 to 25 min. or until crust is golden brown.</span></span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-1662457301547080112009-08-26T19:56:00.000-07:002009-08-26T19:57:18.073-07:00Taco Soup from: Vicky<span style="font-family:Arial;"><span style="font-size:12pt">1 lb lean ground beef </span></span><div><span style="font-family:Arial;"><span style="font-size:12pt">1 lb frozen corn<br />32 oz can chopped tomatoes</span></span></div><div><span style="font-family:Arial;"><span style="font-size:12pt">14 oz diced green chilies</span></span></div><div><span style="font-family:Arial;"><span style="font-size:12pt">32 oz can pinto beans</span></span></div><div><span style="font-family:Arial;"><span style="font-size:12pt">1 packet taco seasoning</span></span></div><div><span style="font-family:Arial;"><span style="font-size:12pt">1 qt. chicken broth</span></span></div><div><span style="font-family:Arial;"><span style="font-size:12pt">1 large onion chopped<br /><br />Saute beef and onions, drain. Add taco seasoning, tomatoes, beans, chiles, corn and chicken broth. Simmer 1 hour. Top with fresh chopped cilantro, sour cream, sliced olives, grated cheese and tortilla chips.</span></span> <!--EndFragment--> </div>Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-70912435288574677402009-08-26T19:50:00.000-07:002009-08-26T19:55:42.538-07:00Chile Rellenos Casserole from: Vicky<span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:medium;"><div>Yummy and easy!</div><div><br /></div>7 oz can of diced green chiles<br />1/2 lb grated jack cheese<br />1/2 lb grated sharp cheese<br />4 eggs<br />1 cup bisquik<br />3 cups milk<br /><br />Heat oven to 350. Spray bottom of 9 x 13 pan. Spread chiles on bottom. Sprinkle grated cheeses over chiles. Mix eggs, milk and bisuik and pour over chiles and cheese. Bake for 1 hr or until golden brown.</span></span><!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-19640784021782256572009-08-25T07:21:00.000-07:002009-08-26T19:59:04.380-07:00PEAR AND LIME SUPREME<!--StartFragment--> <p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1-8 oz pkg cream cheese<br /></span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 can pears<br /></span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 large pkg lime jello</span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 C hot water</span></span></p><p class="WPNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1-12 oz cool whip</span></span></p> <p class="WPNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></o:p></p> <span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Mix lime jello powder and cream cheese. Add hot water and mix until smooth. Add juice from the can of pears. Chill for several hours or overnight. Add pears to jello by beating them in with a mixer. Fold in cool whip and chill until ready to serve.</span></span><!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-76177464303739873832009-08-21T23:08:00.001-07:002009-08-21T23:08:40.216-07:00Thanks, Charilla<span class="Apple-style-span" style="font-family:arial;">Thanks for the new recipes, Charilla. I've always wanted that Mandarin cake recipe. Yea!</span>Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-73104428601894175512009-08-21T23:07:00.001-07:002009-08-21T23:07:57.411-07:00Fresh Apple Cake from: Charilla<span><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups Oil<br />2 cups Sugar<br />3 Eggs<br />2 tsp. Vanilla<br />3 cups Flour<br />1 tsp. Baking Soda<br />1 tsp. of Salt<br />1 tsp. Cinnamon<br />1 tsp. Nutmeg<br />3 cups of peeled shredded Apples<br />1 c. nuts chopped (optional)<br />Mix together and pour in greased and flour pan..<br />Bake in 9x13 pan @ 350* for 45-55 min.<br /><br /></span></span> <b><u><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Topping<br /></span></span> </u></b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br />1 stick of Butter (not margerine)<br />1 cup Brown Sugar<br /> 1/4 cup of Milk<br />1 Tbsp. Vanilla<br /><br />Bring to a boil for 1 min in sauce pan.<br />After cake is cooked poke hole in top, pour topping over hot cake<br />Good served warm or cold.</span></span></span></span><!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-43887774087308440832009-08-21T23:05:00.000-07:002009-08-21T23:06:50.431-07:00Mandarin Orange Cake from: Charilla<span><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">1 french vanilla Cake Mix<br />1 small can Mandarine oranges<br />Prepare cake mix and bake as says on box, </span></span><b><u><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">but subsitute the juice off oranges for water<br /></span></span> </u></b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br />Topping: 8oz. Cool Whip<br />1 small french vanilla instant pudding mix (dry)<br />1 small can of crushed pineapple<br />mix together<br />frost cake and chill in frig. best if made the night before<br />ENJOY!</span></span></span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com1tag:blogger.com,1999:blog-8540137821822806511.post-47212063245714580172009-08-21T17:08:00.001-07:002009-08-21T17:10:15.929-07:00Enchilada Soup from: Hayley<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><h3 class="UIIntentionalStory_Message" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-size: 11px; "><h3 class="UIIntentionalStory_Message" style="color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family: arial, tahoma, verdana, arial, sans-serif; font-size: medium; ">1 Can Red Enchilada Sauce</span></h3></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">1 Can Cream of Chicken Soup<br />1 Can of black beans<br />1 Can of chicken (like what looks like tuna)<br />Corn<br /><br />Mix it all together in a pot until hot and well mixed.</span></span></h3></span>Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-76011427444074523032009-08-21T08:38:00.002-07:002009-08-21T08:39:21.147-07:00Thanks, Shilo!Look at all the recipes Shilo sent me! Shilo, you ROCK!Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-85245335643313460832009-08-21T08:38:00.001-07:002009-08-21T08:38:40.100-07:00Ham and Pineapple Sandwiches from: Shilo<span style="font-family:Georgia, Times New Roman;"><span style="font-size:12pt"> (also, a little weird….trust me on these…I didn’t get this fat by accident.)<br />On an <b>onion bagel</b> put desired amounts of <b>sliced ham, pineapple ring, sliced mozzarella cheese</b>. In that order. If the pineapple is directly on the bagel it will get soggy. Wrap it in tin foil and put it in the oven on 350 until the cheese is melted.</span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-82357246323220092222009-08-21T08:37:00.000-07:002009-08-21T08:43:32.218-07:00Ratatouille from: Shilo<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman'; ">1 meduim eggplant</span></div><span style="font-family:Georgia, Times New Roman;"><span><span class="Apple-style-span" style="font-size:medium;">1 meduim bell pepper<br />1 medium onion1 medium zucchini<br />1/4 cup sun-dried tomato dressing (Kraft or Ken's Steakhouse)<br />1 can (or 16 oz fresh) diced or stewed tomatoes<br />2 T. parmesan cheese<br />1/2 cup mozzarella cheese</span></span></span><div><span style="font-family:Georgia, Times New Roman;"><span><span class="Apple-style-span" style="font-size:medium;">Cut the eggplant in bite size pieces. Chop the bell pepper. Cut the onion and zucchini in 1/2 inch slices. Preheat oven to 350°F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.<br />Add tomatoes; cook 15 min., stirring</span></span></span></div><div><span style="font-family:Georgia, Times New Roman;"><span><span class="Apple-style-span" style="font-size:medium;"> occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.<br />BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.<br />NOTE: I've made this with and without the eggplant. I've also added 1-2 cut up chicken breasts to make it non-vegeterian.<br />Natalee eats this and thinks it’s hilarious since it’s the same as in the movie. She’s got no idea how healthy it is. </span></span></span><span><span style="font-family:Wingdings;"><span class="Apple-style-span" style="font-size:medium;">J</span></span><span style="font-family:Georgia, Times New Roman;"><span class="Apple-style-span" style="font-size:medium;"> Oh, the lies I tell that girl!</span></span></span><!--EndFragment--></div><div><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman';"><br /></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWqsdIwlwGVbvSUahYqjYOD4AcX2Ukn9zZ91qMrcrJVg6MWmvRF2bdhH6wwTybNA6dPyOnE_l1PWPYRI-EHg6VG2GKAkNFI2IMir8kpJbInSxLuXvJ3FxxUrGPSItATKihdsyxbLEaCi3/s400/rat3-lg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372443020750042802" />Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0tag:blogger.com,1999:blog-8540137821822806511.post-88180130757398235352009-08-21T08:36:00.001-07:002009-08-21T08:36:52.023-07:00“Steak” and Everything Sandwiches from: Shilo<span style="font-family:Georgia, Times New Roman;"><b><span class="Apple-style-span" style="font-size: medium;">1 lb. Hamburger<br /><span class="Apple-style-span" style="font-weight: normal;"> 1 Large Onion (cut in spears)<br />1 Bell Peppers (cut in spears)<br />Mushrooms (optional)<br />Tomato (optional)<br />Garlic Salt<br />Italian Seasoning<br />Mozzarella Cheese<br />8 Buns<br /></span><br /></span> </b><span class="Apple-style-span" style="font-size: medium;">Brown hamburger. While cooking, sprinkle with garlic salt and italian seasoning. Drain grease and add veggies and cook till soft, adding more garlic salt and seasoning as needed. After they are soft add cheese to the top and cover, so that it can melt. Serve over buns. My favorite are hamburger buns from the bakery. Hoagie buns and french bread work good too.</span></span> <!--EndFragment-->Juliehttp://www.blogger.com/profile/09640706857992202208noreply@blogger.com0