I follow Jillian Michael on facebook (her FB link is below). I get great health and fitness tips from her! Here is what she posted today:
"Here's a random skinny tip for you straight from the far east: Eat spicy food! It aids digestion, it's anti microbial, it speeds metabolism AND it slows down the rate you consume your food. Remember, when you eat more slowly you usually eat less because your body has a chance to register feelings of fullness before you've over consumed. :)"
http://www.facebook.com/jillianmichaels
Saturday, June 30, 2012
Friday, June 29, 2012
Joe’s Pizza Sauce
By: Joe Davis
1 (8 oz.) can tomato sauce
3 T. katsup
1 T. parmesan
dash of garlic salt
dash of italian seasoning
dash of oregano
Directions:
Stir all of the ingredients together. Use as normal.
1 (8 oz.) can tomato sauce
3 T. katsup
1 T. parmesan
dash of garlic salt
dash of italian seasoning
dash of oregano
Directions:
Stir all of the ingredients together. Use as normal.
“Mix”
By: Paul Stevens
½ peanut butter, creamy
½ honey
Directions:
Mix equal parts of peanut butter and honey. Spread in-between 2 slices of bread.
Note:
Good on celery, bananas, apples, graham crackers, and wheat bread.
Also good when made with chunky peanut butter.
½ peanut butter, creamy
½ honey
Directions:
Mix equal parts of peanut butter and honey. Spread in-between 2 slices of bread.
Note:
Good on celery, bananas, apples, graham crackers, and wheat bread.
Also good when made with chunky peanut butter.
Mayonnaise
By: Nancy Davis
3 eggs
5 T. vinegar
1 ½ t. mustard
1 ½ t. salt
1 c. oil
Directions:
Blend all ingredients, except the oil, in electric blender. While blending slowly add the oil. Blend until it’s thick and creamy.
3 eggs
5 T. vinegar
1 ½ t. mustard
1 ½ t. salt
1 c. oil
Directions:
Blend all ingredients, except the oil, in electric blender. While blending slowly add the oil. Blend until it’s thick and creamy.
Chicken Salad Sandwich
By: Jessica Ashton
2 c. chicken, cooked and cubed
1 c. cashews
¼ t. pepper
1 c. celery, chopped
1 c. mayonnaise
1 t. dry Hidden Valley Ranch dressing
crescents
sprouts (optional)
Directions:
Cook and cube the chicken. Mix all ingredients together well. Serve in crescents with sprouts.
2 c. chicken, cooked and cubed
1 c. cashews
¼ t. pepper
1 c. celery, chopped
1 c. mayonnaise
1 t. dry Hidden Valley Ranch dressing
crescents
sprouts (optional)
Directions:
Cook and cube the chicken. Mix all ingredients together well. Serve in crescents with sprouts.
Honey Butter
By: Ann Sanchez
1¼ c. honey
1 c. butter
1 egg yolk
Directions:
Beat all ingredients together with an electric mixer until light and fluffy. Keep refrigerated.
1¼ c. honey
1 c. butter
1 egg yolk
Directions:
Beat all ingredients together with an electric mixer until light and fluffy. Keep refrigerated.
Marie’s Three Bean Salad
By: Marie King
1 c. vinegar
1 c. oil
1 c. sugar
1 can garbanzo beans
1 can green beans
1 can kidney beans
Directions:
Mix the vinegar, oil and sugar together until the sugar is dissolved, the mix it with all of the beans and it let set over night in the fridge.
1 c. vinegar
1 c. oil
1 c. sugar
1 can garbanzo beans
1 can green beans
1 can kidney beans
Directions:
Mix the vinegar, oil and sugar together until the sugar is dissolved, the mix it with all of the beans and it let set over night in the fridge.
Wednesday, June 27, 2012
Broccoli Salad
By: Linnea Stevens
1½ c. broccoli, chopped
¼ c. green onions, chopped
1 can mushrooms*
6 slices bacon
½ c. raisins
½ c. sunflower seeds
¾ c. mayonnaise
⅓ c. sugar
1½ T. vinegar
Directions:
Chop the broccoli and green onions. Slice or chop the mushrooms if desired Cook the bacon then chop it finely. In a large bowl combine the broccoli, green onions, mushrooms, bacon, raisins, and sunflower seeds together. In a separate bowl make the dressing by mixing together the mayonnaise, sugar and vinegar. Pour the dressing over top the veggies and mix it all together. Chill it overnight then serve.
*Fresh mushrooms may be used instead.
1½ c. broccoli, chopped
¼ c. green onions, chopped
1 can mushrooms*
6 slices bacon
½ c. raisins
½ c. sunflower seeds
¾ c. mayonnaise
⅓ c. sugar
1½ T. vinegar
Directions:
Chop the broccoli and green onions. Slice or chop the mushrooms if desired Cook the bacon then chop it finely. In a large bowl combine the broccoli, green onions, mushrooms, bacon, raisins, and sunflower seeds together. In a separate bowl make the dressing by mixing together the mayonnaise, sugar and vinegar. Pour the dressing over top the veggies and mix it all together. Chill it overnight then serve.
*Fresh mushrooms may be used instead.
Flaky Pie Crust
By: Jeannie Kuhn
2 c. flour
1 t. salt
1 c. shortening
6 T. cold water
Directions:
Mix the flour and salt together. Cut the shortening into the flour mixture. Add the cold water and stir lightly. Dived the dough in half and roll each half out for a 10" double pie crust.
Bake at 375° for 10 minutes.
2 c. flour
1 t. salt
1 c. shortening
6 T. cold water
Directions:
Mix the flour and salt together. Cut the shortening into the flour mixture. Add the cold water and stir lightly. Dived the dough in half and roll each half out for a 10" double pie crust.
Bake at 375° for 10 minutes.
Apple Pie Filling (for Canning)
By: Nancy Davis
6 - 7 qts. sliced apples
1 qt. water
cook for 10 minutes. While cooking mix:
4 c. sugar
1 t. salt
¾ c. corn starch
1 - 2 t. cinnamon
1 t. nutmeg
Directions:
Cook the apple in the water for 10 minutes. Meanwhile, in a separate bowl, mix the sugar, salt, corn starch, cinnamon and nutmeg together. Add to the cinnamon sugar mixture to the apples and water. Stir until thick. Put the thickened apple filling mix in jars and close with new jar lids (ready for being sealed). Put the jars in a water bath for 25 minutes to seal them.
6 - 7 qts. sliced apples
1 qt. water
cook for 10 minutes. While cooking mix:
4 c. sugar
1 t. salt
¾ c. corn starch
1 - 2 t. cinnamon
1 t. nutmeg
Directions:
Cook the apple in the water for 10 minutes. Meanwhile, in a separate bowl, mix the sugar, salt, corn starch, cinnamon and nutmeg together. Add to the cinnamon sugar mixture to the apples and water. Stir until thick. Put the thickened apple filling mix in jars and close with new jar lids (ready for being sealed). Put the jars in a water bath for 25 minutes to seal them.
Tuesday, June 26, 2012
Desireé’s Stroganoff Sauce
By: Desireé Johnson
1 lb. ground beef
¼ med. onion, chopped
½ pint (8 oz.) sour cream
¼ c. milk
1 can cream of celery or mushroom soup
Directions:
Brown the ground beef with the onions. Mix in the sour cream, milk and soup. Turn the temperature down to medium heat and heat through, string often. Serve over noodles, rice, mashed potatoes or baked potatoes.
1 lb. ground beef
¼ med. onion, chopped
½ pint (8 oz.) sour cream
¼ c. milk
1 can cream of celery or mushroom soup
Directions:
Brown the ground beef with the onions. Mix in the sour cream, milk and soup. Turn the temperature down to medium heat and heat through, string often. Serve over noodles, rice, mashed potatoes or baked potatoes.
Marie’s Stroganoff Sauce
By: Marie King
2 lb. ground beef, salted and fried with onions
¼ - ½ onion, copped
2 cans cream soup, any 2 kinds you like
1 can French onion soup
½ pint (8 oz.) sour cream
Directions:
Brown the ground beef with the onions. Mix in the soups and sour cream. Serve over mashed potatoes, rice or cooked noodles.
Note:
It is also good on toast or baked potatoes.
2 lb. ground beef, salted and fried with onions
¼ - ½ onion, copped
2 cans cream soup, any 2 kinds you like
1 can French onion soup
½ pint (8 oz.) sour cream
Directions:
Brown the ground beef with the onions. Mix in the soups and sour cream. Serve over mashed potatoes, rice or cooked noodles.
Note:
It is also good on toast or baked potatoes.
Italian Chicken With Rice
By: Melanie King
1 lb. chicken breast, boneless & skinless, sliced 1″ thick
½ c. italian salad dressing
1¾ c. water
2 c. instant rice
¼ c. parmesan cheese
Directions:
Slice the chicken in to 1" thick strips. In a skillet sauté the chicken strips in ¼ cup of the Italian salad dressing for about 8 minutes or until the chicken is slightly brown. While the chicken is cooking, prepare the rice by placing the remaining ¼ cup of the Italian dressing and water in a saucepan. Bring it to a boil then stir in the rice and remove it from the heat. Let it stand for 5 minutes or until all the liquid is absorbed.
To serve, place rice on serving dish toped with cooked chicken and sprinkle it with the cheese.
Servings:
Makes 4
1 lb. chicken breast, boneless & skinless, sliced 1″ thick
½ c. italian salad dressing
1¾ c. water
2 c. instant rice
¼ c. parmesan cheese
Directions:
Slice the chicken in to 1" thick strips. In a skillet sauté the chicken strips in ¼ cup of the Italian salad dressing for about 8 minutes or until the chicken is slightly brown. While the chicken is cooking, prepare the rice by placing the remaining ¼ cup of the Italian dressing and water in a saucepan. Bring it to a boil then stir in the rice and remove it from the heat. Let it stand for 5 minutes or until all the liquid is absorbed.
To serve, place rice on serving dish toped with cooked chicken and sprinkle it with the cheese.
Servings:
Makes 4
Hawaiian Pork Chops
By: Karleen Stevens
6 pork chops
2 t. flour
1 T. salt
dash of pepper
2 T. vinegar
¼ c. katsup
1 sm. onion, quartered
1 green pepper (cut in 1" squares)
1 (No. 2) can pineapple chunks, including juice
Directions:
In a bowl mix the flour, salt and pepper together. Coat the pork chops in the flour mixture, then brown them in a greased skillet. Add the remaining flour mixture to the skillet. To make the sauce combine the vinegar, katsup, onion, green pepper and pineapple (including the juice) and pour it over the pork chops. Cover and simmer it for 45 minutes or put it in a casserole dish and cover it, baking it at 325° oven for 1 hour.
Servings:
Makes 6
6 pork chops
2 t. flour
1 T. salt
dash of pepper
2 T. vinegar
¼ c. katsup
1 sm. onion, quartered
1 green pepper (cut in 1" squares)
1 (No. 2) can pineapple chunks, including juice
Directions:
In a bowl mix the flour, salt and pepper together. Coat the pork chops in the flour mixture, then brown them in a greased skillet. Add the remaining flour mixture to the skillet. To make the sauce combine the vinegar, katsup, onion, green pepper and pineapple (including the juice) and pour it over the pork chops. Cover and simmer it for 45 minutes or put it in a casserole dish and cover it, baking it at 325° oven for 1 hour.
Servings:
Makes 6
Taco Salad Meal
By: Jessica Ashton
1 lb. ground beef
½ pkg. of taco seasoning mix
1 can refried beans
water
Directions:
For the taco meet mixture brown the ground beef. Add the taco seasoning, refried beans and a little bit of water. Simmer, meanwhile prepare the toppings.
Toppings:
tortilla chips, crushed
rice, cooked
cheddar cheese, grated
lettuce greens, cut up
green onions
olives
green peppers
tomatoes, diced
salsa
sour cream
Assembly Directions:
Serve buffet-style. Layer starting with tortilla chips, rice, meat mixture, cheddar cheese, lettuce then remaining toppings. Top with a dollop of sour cream.
1 lb. ground beef
½ pkg. of taco seasoning mix
1 can refried beans
water
Directions:
For the taco meet mixture brown the ground beef. Add the taco seasoning, refried beans and a little bit of water. Simmer, meanwhile prepare the toppings.
Toppings:
tortilla chips, crushed
rice, cooked
cheddar cheese, grated
lettuce greens, cut up
green onions
olives
green peppers
tomatoes, diced
salsa
sour cream
Assembly Directions:
Serve buffet-style. Layer starting with tortilla chips, rice, meat mixture, cheddar cheese, lettuce then remaining toppings. Top with a dollop of sour cream.
Waikiki Meatballs
By: Jeannie Kuhn
1 lb. ground beef
⅔ c. cracker crumbs
⅓ c. onion, minced
1 egg
1½ t. salt
¼ t. ginger
¼ c. milk
1 T. shortening
2 T. corn starch
½ c. brown sugar packed
⅓ c. vinegar
1 T. soy sauce
1 (13 ½ oz.) can pineapples tidbits, (drained, save syrup)
⅓ c. green pepper, chopped
Directions:
Mix the ground beef, cracker crumbs, onion, egg, salt, ginger and milk together thoroughly. Shape the meat mixture by rounded tablespoonfuls into balls. Melt the shortening in a large skillet and cook the meatballs, browning them. Remove the meatballs from the skillet and keep them warm. Pour the fat out of the skillet. Mix corn starch and sugar together then stir in the reserved pineapple syrup, vinegar, and soy sauce until smooth. Pour the mixture into the skillet and cook over it over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir it for 1 minute. Add the meatballs, pineapple tidbits and green peppers and heat through.
Servings:
Makes 6
1 lb. ground beef
⅔ c. cracker crumbs
⅓ c. onion, minced
1 egg
1½ t. salt
¼ t. ginger
¼ c. milk
1 T. shortening
2 T. corn starch
½ c. brown sugar packed
⅓ c. vinegar
1 T. soy sauce
1 (13 ½ oz.) can pineapples tidbits, (drained, save syrup)
⅓ c. green pepper, chopped
Directions:
Mix the ground beef, cracker crumbs, onion, egg, salt, ginger and milk together thoroughly. Shape the meat mixture by rounded tablespoonfuls into balls. Melt the shortening in a large skillet and cook the meatballs, browning them. Remove the meatballs from the skillet and keep them warm. Pour the fat out of the skillet. Mix corn starch and sugar together then stir in the reserved pineapple syrup, vinegar, and soy sauce until smooth. Pour the mixture into the skillet and cook over it over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir it for 1 minute. Add the meatballs, pineapple tidbits and green peppers and heat through.
Servings:
Makes 6
Friday, June 22, 2012
Salted Caramel Dulce de Leche Cheesecake Bars
(Adapted from Bon Appetit)
By: http://www.madewithpink.com/2010/11/salted-caramel-cheesecake-bars-dulce.html
Crust Ingredients:
2¼ c. graham cracker or digestive biscuit crumbs (about 17 whole graham crackers)
2 T. sugar
¼ t. ground cinnamon
10 T. (142g) butter, melted
Filling Ingredients:
3 (8 oz.) pkgs. Philadelphia-brand cream cheese, at room temperature
1 c. (225g) sugar
3 large eggs
½ c. dulce de leche
2 teaspoons vanilla extract
Glaze Ingredients:
⅔ c. dulce de leche
2 - 3 T. heavy whipping cream
10 caramel chews
Fleur de sel*
Directions:
1. Preheat oven to 350°. Coat a 13″ x 9″ x 2″ metal baking pan coated with nonstick cooking spray. Mix graham cracker crumbs, sugar, and cinnamon in a medium sized bowl. Add melted butter; stir until coated. Transfer crumb mixture into pan. Press evenly onto the bottom of the pan. Bake until crust is light golden brown, about 10 minutes. Cool completely on a rack.
2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 - 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed, about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely.
3. Once the cheesecake bar is cooled, pour ⅔ cup dulce de leche sauce and a the 3 tablespoons of the whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut them. Cover and chill until ready to serve.
4. Lastly (and this is the best part) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel.
*Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.
By: http://www.madewithpink.com/2010/11/salted-caramel-cheesecake-bars-dulce.html
Crust Ingredients:
2¼ c. graham cracker or digestive biscuit crumbs (about 17 whole graham crackers)
2 T. sugar
¼ t. ground cinnamon
10 T. (142g) butter, melted
Filling Ingredients:
3 (8 oz.) pkgs. Philadelphia-brand cream cheese, at room temperature
1 c. (225g) sugar
3 large eggs
½ c. dulce de leche
2 teaspoons vanilla extract
Glaze Ingredients:
⅔ c. dulce de leche
2 - 3 T. heavy whipping cream
10 caramel chews
Fleur de sel*
Directions:
1. Preheat oven to 350°. Coat a 13″ x 9″ x 2″ metal baking pan coated with nonstick cooking spray. Mix graham cracker crumbs, sugar, and cinnamon in a medium sized bowl. Add melted butter; stir until coated. Transfer crumb mixture into pan. Press evenly onto the bottom of the pan. Bake until crust is light golden brown, about 10 minutes. Cool completely on a rack.
2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for 3 - 5 seconds each time until incorporated. Add in the dulce de leche and vanilla and blend until just mixed, about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely.
3. Once the cheesecake bar is cooled, pour ⅔ cup dulce de leche sauce and a the 3 tablespoons of the whipping cream in a glass measuring cup. Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined. Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted. Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut them. Cover and chill until ready to serve.
4. Lastly (and this is the best part) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel.
*Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.
 |
| Some of the ingredients... |
Wednesday, June 20, 2012
Sloppy Joes
By: Melanie King
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
2 t. sugar
2 t. mustard
1 T. vinegar
1 t. salt
¾ c. katsup
hamburger buns
Directions:
Brown the ground beef. Add the onions and green peppers and sauté it. Then add the sugar, mustard, vinegar, salt and katsup and it simmer for 10 minutes. Serve on hamburger buns.
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
2 t. sugar
2 t. mustard
1 T. vinegar
1 t. salt
¾ c. katsup
hamburger buns
Directions:
Brown the ground beef. Add the onions and green peppers and sauté it. Then add the sugar, mustard, vinegar, salt and katsup and it simmer for 10 minutes. Serve on hamburger buns.
Sour Cream Chicken
By: Melanie King
4 chicken breast, uncooked
1 can cream of chicken soup
1 c. sour cream
Directions:
Mix the sour cream and chicken soup together. Place the chicken in a casserole dish and pour the soup mixture over the top.
Bake at 350° for 1 hour, or cook in a Crock-Pot for 4 - 5 hours.
Serve over mashed potatoes.
4 chicken breast, uncooked
1 can cream of chicken soup
1 c. sour cream
Directions:
Mix the sour cream and chicken soup together. Place the chicken in a casserole dish and pour the soup mixture over the top.
Bake at 350° for 1 hour, or cook in a Crock-Pot for 4 - 5 hours.
Serve over mashed potatoes.
Peppy Glazed Meat Loaf
By: Karleen Stevens
Meat Loaf Ingredients:
¼ lb. ground beef
¼ lb. sausage
1 egg
2 t. Worcestershire sauce
½ t. salt
1 lg. onion, chopped
1 c. (2 slices) soft bread crumbs
½ c. katsup
Meat Loaf Directions:
Lightly combine all of the ingredients together and form it into a loaf shape in a shallow baking pan. (If you don’t want to use both the ground beef and sausage you can use ½ lb. of ground beef).
Bake at 350° for 45 minutes. Remove it from the oven.
Topping Ingredients:
½ c. katsup
¼ t. dry mustard
1 T. brown sugar
Topping Directions:
Combine all of the ingredients together then spread it on top of meat loaf.
Bake at 350° for 15 minutes more, or until top is bubbly and brown. Baste the meat loaf once or twice while it’s cooking.
Meat Loaf Ingredients:
¼ lb. ground beef
¼ lb. sausage
1 egg
2 t. Worcestershire sauce
½ t. salt
1 lg. onion, chopped
1 c. (2 slices) soft bread crumbs
½ c. katsup
Meat Loaf Directions:
Lightly combine all of the ingredients together and form it into a loaf shape in a shallow baking pan. (If you don’t want to use both the ground beef and sausage you can use ½ lb. of ground beef).
Bake at 350° for 45 minutes. Remove it from the oven.
Topping Ingredients:
½ c. katsup
¼ t. dry mustard
1 T. brown sugar
Topping Directions:
Combine all of the ingredients together then spread it on top of meat loaf.
Bake at 350° for 15 minutes more, or until top is bubbly and brown. Baste the meat loaf once or twice while it’s cooking.
Orange Juice Pork Chops
By: Ann Sanchez
1 (6 oz.) can orange juice, frozen concentrate
½ c. brown sugar, packed
1 t. soy sauce
2 T. corn starch
½ t. garlic powder
6 (1″ thick) pork chops
Directions:
Combine all of the ingredients together in a Crock-Pot, except for the meat. Stir it well. Add the meat and stir it well, making sure to coat the meat. Cover it and cook it on low for 6 - 8 hours or on high for 3 - 4 hours.
Servings:
Makes 6
1 (6 oz.) can orange juice, frozen concentrate
½ c. brown sugar, packed
1 t. soy sauce
2 T. corn starch
½ t. garlic powder
6 (1″ thick) pork chops
Directions:
Combine all of the ingredients together in a Crock-Pot, except for the meat. Stir it well. Add the meat and stir it well, making sure to coat the meat. Cover it and cook it on low for 6 - 8 hours or on high for 3 - 4 hours.
Servings:
Makes 6
One Dish Chicken Bake
By: Melanie King
1 pkg. stove top stuffing
1 c. chicken, cooked and chopped
1 can cream of chicken soup
⅓ c. sour cream
Directions:
Mix the stuffing according to directions on the box and set it aside. Mix the cooked chicken, soup and sour cream together in a baking dish. Put the stuffing on top.
Bake at 375° for 20 minutes.
Servings:
Makes 4
1 pkg. stove top stuffing
1 c. chicken, cooked and chopped
1 can cream of chicken soup
⅓ c. sour cream
Directions:
Mix the stuffing according to directions on the box and set it aside. Mix the cooked chicken, soup and sour cream together in a baking dish. Put the stuffing on top.
Bake at 375° for 20 minutes.
Servings:
Makes 4
Old Settlers Beans
By: Marie King
"This is one of those dishes that changes a little every time you make it. Just throw it together with whatever you have on hand at the time."
beans
onions, cooked
bacon, cooked and crumbled
sausage, cooked and crumbled
little smokies
ground beef, cooked and crumbled
barbeque sauce
katsup
a touch of Mustard
some maple syrup
a little brown sugar
Directions:
In a Crock-Pot mix in the beans (several different kinds of beans you like), the meats (pick and choose from the above meats; put all or some of each in) then add the remaining ingredients in. Stir it all together, cover and let it cook slowly all day.
Note:
“This is a dish that you can add many different things to. Have fun with it and add your own little twists to it.”
"This is one of those dishes that changes a little every time you make it. Just throw it together with whatever you have on hand at the time."
beans
onions, cooked
bacon, cooked and crumbled
sausage, cooked and crumbled
little smokies
ground beef, cooked and crumbled
barbeque sauce
katsup
a touch of Mustard
some maple syrup
a little brown sugar
Directions:
In a Crock-Pot mix in the beans (several different kinds of beans you like), the meats (pick and choose from the above meats; put all or some of each in) then add the remaining ingredients in. Stir it all together, cover and let it cook slowly all day.
Note:
“This is a dish that you can add many different things to. Have fun with it and add your own little twists to it.”
Hawaiian Chicken
By: Ann Stevens
3 lb. chicken breast, boned, skinned and halved
1 (16 oz.) can pineapple slices, drained
1 (15 oz.) can mandarin oranges, drained
2 T. corn starch
3 T. brown sugar, packed
2 T. lemon juice
¼ t. salt
¼ t. ground ginger
Directions:
In a Crock-Pot combine all of the ingredients together, except for the chicken. Stir it together well. Add the chicken and stir it well coating the all of the chicken. Cover it and cook it on low for 6 - 8 hours, or on high for 3 hours.
Servings:
Makes 4
3 lb. chicken breast, boned, skinned and halved
1 (16 oz.) can pineapple slices, drained
1 (15 oz.) can mandarin oranges, drained
2 T. corn starch
3 T. brown sugar, packed
2 T. lemon juice
¼ t. salt
¼ t. ground ginger
Directions:
In a Crock-Pot combine all of the ingredients together, except for the chicken. Stir it together well. Add the chicken and stir it well coating the all of the chicken. Cover it and cook it on low for 6 - 8 hours, or on high for 3 hours.
Servings:
Makes 4
Monday, June 4, 2012
Chicken Stroganoff Casserole
By: Melanie King
2 – 3 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 pint sour cream
Egg noodles, cooked
Ritz crackers
Directions:
Mix soup and sour cream. Pour over chicken and noodles in casserole dish. Top with crushed crackers.
Bake at 350° for 30 minutes.
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