8 frozen breaded chicken strips
1/4 cup mayo with olive oil
1 tbsp hot pepper sauce
2 cups shredded lettuce
4 flour tortillas 8 inch
1 large tomato chopped
1 cup shredded cheddar cheese
Heat chicken as directed. Mix mayo and hot pepper sauce till well blended. Place lettuce down the centers of tortillas, top with chicken, tomatoes, and cheese. Drizzle with mayo mixture and roll up!
Jen's notes: We already had mayo and I didn't want to buy a new one, so I just add a smidge of olive oil to my mayo. Shredded lettuce we use romaine hearts and chop. Try using different flavored flour tortillas. We like whole wheat. But there is also sundried tomato and spinach! YUM!
serve with veggie sticks or sweet potato fries.
I found this recipe in my Kraft Food and Family magazine Fall 09
Monday, March 15, 2010
Juice Burgers...
4 Hamburger Patties (frozen or raw)
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste
Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.
Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.
Top with favorite cheese and serve on a bun.
If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste
Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.
Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.
Top with favorite cheese and serve on a bun.
If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!
Rice Balls...
This is one of my all time favorite meals!
1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste
Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.
We usually make them smaller than a fist.
Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!
1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste
Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.
We usually make them smaller than a fist.
Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!
Monday, February 22, 2010
Biscuit Pizza...
A huge family favorite.
2 cans cheap biscuits
1 -6 oz can tomato paste
1/4 cup onions
1 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper
1 cup shredded cheese
1-1 1/2 lbs hamburger
Brown Hamburger with onions, drain. Stir in tomato sauce and seasonings.
Press biscuits into a greased pie pan. Pour meat mixture into pan and top with cheese. Bake at 350 for 25 minutes. Sprinkle with parmesan cheese. and serve!
*I usually add more cheese than 1 cup.
2 cans cheap biscuits
1 -6 oz can tomato paste
1/4 cup onions
1 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper
1 cup shredded cheese
1-1 1/2 lbs hamburger
Brown Hamburger with onions, drain. Stir in tomato sauce and seasonings.
Press biscuits into a greased pie pan. Pour meat mixture into pan and top with cheese. Bake at 350 for 25 minutes. Sprinkle with parmesan cheese. and serve!
*I usually add more cheese than 1 cup.
No Baked Potato Soup...
12 slices bacon, cooked and crumbled
2/3 cup butter
2/3 cup flour
7 cup milk
4 large potatoes, peeled and cubed
4 green onions, chopped
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1tsp salt
1 tsp ground black pepper
In a soup pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened.
Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, simmer 15 minutes.
Mix in bacon, cheese, sour cream, salt, and pepper.
Continue cooking, stir frequently, until cheese is melted.
Serves 6.
This recipe was given to me by my Aunt Julianne.
2/3 cup butter
2/3 cup flour
7 cup milk
4 large potatoes, peeled and cubed
4 green onions, chopped
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1tsp salt
1 tsp ground black pepper
In a soup pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened.
Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, simmer 15 minutes.
Mix in bacon, cheese, sour cream, salt, and pepper.
Continue cooking, stir frequently, until cheese is melted.
Serves 6.
This recipe was given to me by my Aunt Julianne.
Taco Soup...
I know there are a million different taco soup recipes, this is the way we make it...
All cans undrained:
2-cans pinto beans
1-can rotel
1-can diced tomato
1-small can tomato sauce
1-can mixed vegetables
1- can corn
1- can hominy
1 packet taco seasoning
1 packet ranch dressing
1 pound browned hamburger/turkey
Mix all well and cook in the crock pot on low for 6 hours. You can also make this on the stove top.
We serve with cornbread and tortilla chips.
All cans undrained:
2-cans pinto beans
1-can rotel
1-can diced tomato
1-small can tomato sauce
1-can mixed vegetables
1- can corn
1- can hominy
1 packet taco seasoning
1 packet ranch dressing
1 pound browned hamburger/turkey
Mix all well and cook in the crock pot on low for 6 hours. You can also make this on the stove top.
We serve with cornbread and tortilla chips.
Taco Packets...
Another super EASY and delicious recipe. I think I originally saw this in a Kraft Food & Family magazine.
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
Tuesday, February 16, 2010
French Loaf
Family favorite.
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
Pot Roast
EXTREMELY EASY AND DELICIOUS!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
Tuesday, January 5, 2010
Cheese Bread
1 loaf of French Bread sliced
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
Slow Cooker Lasagna
Makes 8 servings
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
Tuesday, February 3, 2009
Quick Meatball Minestrone
Start to Finish 25 minutes.
YUMMY!!!!
1 12-16 ounce frozen cooked italian style meatballs
3 14 ounce cans reduced sodium beef broth
1 15-16 ounce Northern Beans rinsed and drained
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
1 10 ounce package frozen mixed veggies
1 cup dried small pasta...we love mini penne or piccolini
1 teaspoon sugar (i leave this out)
parmesan cheese
In a 4-quart dutch overn stir together meatballs, broth, beans, tomatoes, and veggies. Bring to boil. Stir in pasta. Return to boil. Reduce heat. Simmer, uncovered about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired sprinkle with cheese. Makes 6-8 servings.
My tips: I didn't use sugar. I have used pinto beans instead of northern beans. I always add about 1 cup extra of pasta that way it is more of a "meal" than a soup. Aaron loves this one with bread as a meal. Oh I also don't have a dutch oven, so I just put it all in one pot and boil.
YUMMY!!!!
1 12-16 ounce frozen cooked italian style meatballs
3 14 ounce cans reduced sodium beef broth
1 15-16 ounce Northern Beans rinsed and drained
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
1 10 ounce package frozen mixed veggies
1 cup dried small pasta...we love mini penne or piccolini
1 teaspoon sugar (i leave this out)
parmesan cheese
In a 4-quart dutch overn stir together meatballs, broth, beans, tomatoes, and veggies. Bring to boil. Stir in pasta. Return to boil. Reduce heat. Simmer, uncovered about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired sprinkle with cheese. Makes 6-8 servings.
My tips: I didn't use sugar. I have used pinto beans instead of northern beans. I always add about 1 cup extra of pasta that way it is more of a "meal" than a soup. Aaron loves this one with bread as a meal. Oh I also don't have a dutch oven, so I just put it all in one pot and boil.
Sunday, August 24, 2008
Long time a posting...
It's been a long time since I have posted on this site and I wish I had loads and loads of recipes to share all the time. But since I am no Rachael Ray, here is my solution....
Mrs. Matzat has a GREAT menu planning blog and tons of easy recipes on it. I found it today and had to share. Her recipes seem easy and family friendly. And since she works at day at school, you know they do not take much time to prepare.
Enjoy!
Mrs. Matzat has a GREAT menu planning blog and tons of easy recipes on it. I found it today and had to share. Her recipes seem easy and family friendly. And since she works at day at school, you know they do not take much time to prepare.
Enjoy!
Thursday, July 10, 2008
Blueberry Pie
Blueberry Pie
(This recipe was given to me by my Mom)
1 graham cracker crust
8 oz cream cheese
1 container Cool Whip (normal size)
1 can blueberries (drained) (I use this kind)
1/2 cup powdered sugar
Mix together cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread into graham cracker crust.
Add blueberries.
Top with the rest of the Cool Whip. Garnish with fresh blueberries if you like!
Refrigerate.
p.s. I just thought recently that fresh strawberries would work really well in this pie, too. Or maybe have half blueberry and half strawberry? Yum! Also, I have tried both fresh blueberries and canned blueberries and I really prefer the canned with this recipe. FYI.
(This recipe was given to me by my Mom)
1 graham cracker crust
8 oz cream cheese
1 container Cool Whip (normal size)
1 can blueberries (drained) (I use this kind)
1/2 cup powdered sugar
Mix together cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread into graham cracker crust.
Add blueberries.
Top with the rest of the Cool Whip. Garnish with fresh blueberries if you like!
Refrigerate.
p.s. I just thought recently that fresh strawberries would work really well in this pie, too. Or maybe have half blueberry and half strawberry? Yum! Also, I have tried both fresh blueberries and canned blueberries and I really prefer the canned with this recipe. FYI.
Friday, March 7, 2008
Chocalate Mint Snowballs
my sister sent me this and i thought ya'll would enjoy....
Chocolate Mint Snowballs
1 (18-ounce) package of OREOS
1 (8-ounce) package of 1/3 less fat cream cheese
1 (12.5-ounce) Junior Mints
1 (24-ounce) package of semi-sweet chocolate morsels
1 tablespoon shortening (optional)
PULSE in food processor half of cookies until crumb consistency.
Add remaining cookies and pulse until crumb consistency.
Cut cream cheese into 4 pieces; add to food processor, 1 piece at a time, processing well after each addition.
ROLL cream cheese mixture into 1-inch balls.
Push one Junior Mint into the center of each ball; roll each ball smooth.
MICROWAVE chocolate morsels and shortening in a glass bowl at HIGH for 90 seconds until melted, stirring every 30 seconds.
DIP balls in melted chocolate; place on wax paper to harden.
Store in refrigerator
Enjoy!
Chocolate Mint Snowballs
1 (18-ounce) package of OREOS
1 (8-ounce) package of 1/3 less fat cream cheese
1 (12.5-ounce) Junior Mints
1 (24-ounce) package of semi-sweet chocolate morsels
1 tablespoon shortening (optional)
PULSE in food processor half of cookies until crumb consistency.
Add remaining cookies and pulse until crumb consistency.
Cut cream cheese into 4 pieces; add to food processor, 1 piece at a time, processing well after each addition.
ROLL cream cheese mixture into 1-inch balls.
Push one Junior Mint into the center of each ball; roll each ball smooth.
MICROWAVE chocolate morsels and shortening in a glass bowl at HIGH for 90 seconds until melted, stirring every 30 seconds.
DIP balls in melted chocolate; place on wax paper to harden.
Store in refrigerator
Enjoy!
Tuesday, February 26, 2008
Chocolate Goodness
What do you get when you mix 1 bag microwave popcorn with 1 packet of hot chocolate mix?
Chocolate Goodness.
Just pop your bag of popcorn in the micro. Then toss with 1 packet of hot chocolate powder.
Your children will rise up and call you blessed.
Chocolate Goodness.
Just pop your bag of popcorn in the micro. Then toss with 1 packet of hot chocolate powder.
Your children will rise up and call you blessed.
Sunday, February 24, 2008
Chicken Lettuce Wraps
LITERALLY AAAHHHHMAAAZZZING!!!
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
Thursday, February 14, 2008
chocolate chip pie
sparky emailed this today and it just sounds divine...
Chocolate Chip Pie
1 unbaked 9 inch deep dish pie shell thawed completely
2 large eggs
½ cup all purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup butter softened1 cup (or more) semi-sweet chocolate chips
1 cup (or more) chopped nuts (i would skip the nuts...but that is just me)
Whipped cream or ice cream (optional) (whipped cream is never optional in my humble opinion!)
PREHEAT oven to 325
BEAT eggs in large mixing bowl on high speed until foamy.
Beat in flour, sugars and butter. S
tir in chips and nuts.
Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean.
Serve warm.
Makes 8 servings
Chocolate Chip Pie
1 unbaked 9 inch deep dish pie shell thawed completely
2 large eggs
½ cup all purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup butter softened1 cup (or more) semi-sweet chocolate chips
1 cup (or more) chopped nuts (i would skip the nuts...but that is just me)
Whipped cream or ice cream (optional) (whipped cream is never optional in my humble opinion!)
PREHEAT oven to 325
BEAT eggs in large mixing bowl on high speed until foamy.
Beat in flour, sugars and butter. S
tir in chips and nuts.
Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean.
Serve warm.
Makes 8 servings
Friday, January 25, 2008
Poppyseed Chicken--in the crockpot!
Poppyseed Chicken
4-5 Chicken Breasts
2 cans cream of chicken soup
1 16oz sour cream
2 tablespoons poppyseeds
2 sleeves of Ritz crackers
1 stick melted butter
Put frozen chicken and about 1/2 cup of water in the crockpot. Cook on low for about 4-6 hours (until cooked all the way through) OR on high for about 2 (how I do it). Drain the water and cut up chicken breasts. Spray crockpot with non stick spray and add chicken back into dish. Add cream of chicken soup, sour cream, and poppyseeds. Cook for 2 hours on low. When you are ready to put your rolls on, take the crockpot (the dish inside the main thing) sprinkley your Ritz crackers on top and pour melted butter on top. Bake for about 10 minutes at 350 until crackers are brown. This is SO yummy!
4-5 Chicken Breasts
2 cans cream of chicken soup
1 16oz sour cream
2 tablespoons poppyseeds
2 sleeves of Ritz crackers
1 stick melted butter
Put frozen chicken and about 1/2 cup of water in the crockpot. Cook on low for about 4-6 hours (until cooked all the way through) OR on high for about 2 (how I do it). Drain the water and cut up chicken breasts. Spray crockpot with non stick spray and add chicken back into dish. Add cream of chicken soup, sour cream, and poppyseeds. Cook for 2 hours on low. When you are ready to put your rolls on, take the crockpot (the dish inside the main thing) sprinkley your Ritz crackers on top and pour melted butter on top. Bake for about 10 minutes at 350 until crackers are brown. This is SO yummy!
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