Recipe from Betty Crocker
Prep Time: 10 Min
Total Time: 40 Min
Servings: 4
What you need:
1 box(4.5 oz) betty crocker loaded baked poatoes
1 1/4 cup of boiling water
1 3/4 cups of milk
2 tablespoons of butter or margarine
1/4 teaspoon of dried basil, if desired
2 cups of cooked cubed chicken
2 cups of Green Giant Valley Fresh Steamers frozen mixed vegetables
1. In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
My Notes: simple & easy. If you don't have basil you can used thyme or rosemary
Friday, October 14, 2011
'Slow Cooker Creamy Herbed Chicken Stew'
Recipe from Betty Crocker
Prep Time: 15 Min
Total Time: 7 Hr 35 Min
Servings: 4
What you need:
2 Cups of baby cut carrots
2 Yukon Gold potatoes, cut into 1 1/2 inch pieces
1/2 Cup of chopped onion
1/2 Cup of chopped celery
1 Teaspoon of dried thyme leaves
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1 Pound of boneless skinless chicken thighs
1 1/2 Cups Progresso chicken broth(from 32 oz carton)
1 Cup of snap pea pods
1/2 Cup of whipping(heavy) cream
1/4 Cup of Gold Medal all purpose flour
1. Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
My Notes: This recipe is so good!
Prep Time: 15 Min
Total Time: 7 Hr 35 Min
Servings: 4
What you need:
2 Cups of baby cut carrots
2 Yukon Gold potatoes, cut into 1 1/2 inch pieces
1/2 Cup of chopped onion
1/2 Cup of chopped celery
1 Teaspoon of dried thyme leaves
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1 Pound of boneless skinless chicken thighs
1 1/2 Cups Progresso chicken broth(from 32 oz carton)
1 Cup of snap pea pods
1/2 Cup of whipping(heavy) cream
1/4 Cup of Gold Medal all purpose flour
1. Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
My Notes: This recipe is so good!
Friday, October 7, 2011
'Chicken & Noodles Skillet'
Recipe from Betty Crocker
Prep Time: 40 Min.
Servings: 4
What you need:
1 Tablespoon of vegetable oil
1 lb of boneless skinless chicken breasts halves cut into bite size pieces
1 medium onion chopped(1/2 cup)
1 cup of baby carrots cut lengthwise in half
1 cup of green giant frozen broccoli cuts(from 1lb bag)
1 cup of uncooked egg noodles(2 oz)
1 3/4 cup of progresso chicken broth(from 32oz container)
1 can (10 3/4 cup) cream of chicken condensed soup
fresh chopped parsley, if desired
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
2. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.
My Notes: Very simple, quick & easy recipe! Enjoy
Prep Time: 40 Min.
Servings: 4
What you need:
1 Tablespoon of vegetable oil
1 lb of boneless skinless chicken breasts halves cut into bite size pieces
1 medium onion chopped(1/2 cup)
1 cup of baby carrots cut lengthwise in half
1 cup of green giant frozen broccoli cuts(from 1lb bag)
1 cup of uncooked egg noodles(2 oz)
1 3/4 cup of progresso chicken broth(from 32oz container)
1 can (10 3/4 cup) cream of chicken condensed soup
fresh chopped parsley, if desired
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
2. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.
My Notes: Very simple, quick & easy recipe! Enjoy
'Fruit Kabobs With Lemony Dip'
Recipe from Kraft Foods
What you need:
1 Container (6oz) lowfat lemon yogurt
1/2 cup thawed cool whip lite whipped topping
1 qt strawberries
10 medium kiwi, peeled, quartered
6 medium bananas, cut into 1 inch chunks
1 can (20oz) pineapple chunks, drained
1. Mix yogurt & whipped topping; Cover. Refridgerate at least 1 hour before serving.
2. Insert fruit pieces evenly onto 20 small straws or wooden skewers to form kabobs.
3. Serve kabobs with the yogurt mixture for dipping.
My Notes: You can use whatever fruit you want or whatever is in season. Very delicious!
What you need:
1 Container (6oz) lowfat lemon yogurt
1/2 cup thawed cool whip lite whipped topping
1 qt strawberries
10 medium kiwi, peeled, quartered
6 medium bananas, cut into 1 inch chunks
1 can (20oz) pineapple chunks, drained
1. Mix yogurt & whipped topping; Cover. Refridgerate at least 1 hour before serving.
2. Insert fruit pieces evenly onto 20 small straws or wooden skewers to form kabobs.
3. Serve kabobs with the yogurt mixture for dipping.
My Notes: You can use whatever fruit you want or whatever is in season. Very delicious!
'Ranch-Style Steak Kabobs'
Recipe from Kraft foods.
Prep Time: 15 Min
Makes: 4 servings(1 kabob each)
What you need:
4 new potatoes cut in half or forths
1/4 cup kfraft ranch dressing, divided
1 lb boneless beef sirloin steak, cut lengthwise into 1/2 inch thick slices
8 cherry tomatoes
1. Heat grill to medium-high heat. Cook poatoes in saucepan of boiling water 12 to 14 min or until tender; drain. Cool slightly.
2. Reserve half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes & tomatoes between folds of meat; brush with remaining dressing.
3. Grill 10-12 minutes or until meat is done, brushing with reserved dressing the last 2 min.
My Notes: We also used onions, peppers, & chicken on our kabobs. Also, Soak wooden skewers in water for 30 min before adding kabob ingredients to prevent charring.
Prep Time: 15 Min
Makes: 4 servings(1 kabob each)
What you need:
4 new potatoes cut in half or forths
1/4 cup kfraft ranch dressing, divided
1 lb boneless beef sirloin steak, cut lengthwise into 1/2 inch thick slices
8 cherry tomatoes
1. Heat grill to medium-high heat. Cook poatoes in saucepan of boiling water 12 to 14 min or until tender; drain. Cool slightly.
2. Reserve half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes & tomatoes between folds of meat; brush with remaining dressing.
3. Grill 10-12 minutes or until meat is done, brushing with reserved dressing the last 2 min.
My Notes: We also used onions, peppers, & chicken on our kabobs. Also, Soak wooden skewers in water for 30 min before adding kabob ingredients to prevent charring.
'Hot Dog Mummies'
Recipe from Pillsbury
Prep Time: 30 Min
Servings: 12
What you need:
1 can(11 oz) pillsbury refrigerated breadsticks (12 breadsticks)
12 large hot dogs
cooking spray
mustard/ketchup
1. Heat oven to 375. Unroll dough; seperate breadsticks. With knife or scissors, cut each breadstick lengthwise & crosswise into 4 pieces, making a total of 48 pieces of dough.
2. Wrap 4 pieces of dough around each hot dog to look like 'bandages' stretching dough slightly to completely cover hot dog. About 1/2 inch from the end of each hot dog, seperate 'bandages' so hot dog shows the face only. Place wrapped hot dogs on ungreased large cookie sheet. Spray dough lightly with cooking spray.
3. Bake 13 to 17 min or until light brown. Cool; with mustard put two eyes on the hot dogs face.
My Notes: These cute little mummies are so yummy & fun for halloween!
Prep Time: 30 Min
Servings: 12
What you need:
1 can(11 oz) pillsbury refrigerated breadsticks (12 breadsticks)
12 large hot dogs
cooking spray
mustard/ketchup
1. Heat oven to 375. Unroll dough; seperate breadsticks. With knife or scissors, cut each breadstick lengthwise & crosswise into 4 pieces, making a total of 48 pieces of dough.
2. Wrap 4 pieces of dough around each hot dog to look like 'bandages' stretching dough slightly to completely cover hot dog. About 1/2 inch from the end of each hot dog, seperate 'bandages' so hot dog shows the face only. Place wrapped hot dogs on ungreased large cookie sheet. Spray dough lightly with cooking spray.
3. Bake 13 to 17 min or until light brown. Cool; with mustard put two eyes on the hot dogs face.
My Notes: These cute little mummies are so yummy & fun for halloween!
'Snickerdoodle Chex Mix'
Recipe from General Mills
Prep Time: 15 Min
Makes 16 servings(1/2 cup each)
What you need:
1/4 Cup sugar
1 Teaspoon ground cinnamon
2 Cups cinnamon chex cereal
2 cups chocolate chex cereal
4 cups popped popcorn
1/4 cup butter or margarine
1. In small bowl mix sugar & cinnamon; set aside. In large microwavable bowl, mix cereals & popcorn.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on high about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on high 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
Prep Time: 15 Min
Makes 16 servings(1/2 cup each)
What you need:
1/4 Cup sugar
1 Teaspoon ground cinnamon
2 Cups cinnamon chex cereal
2 cups chocolate chex cereal
4 cups popped popcorn
1/4 cup butter or margarine
1. In small bowl mix sugar & cinnamon; set aside. In large microwavable bowl, mix cereals & popcorn.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on high about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on high 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
'Easy Chicken Bake'
Recipe from Kraft
Prep Time: 10 Min
Bake: 30 Min
What you need:
1 Pkg. (6 oz) STOVE TOP stuffing mix
4 Cups chopped cooked chicken
1 Bag (14oz) frozen mixed vegetables
1 Can (10-3/4 oz) condensed cream of chicken soup
1 (8 oz) container of sour cream
1. Preheat oven to 350. Make stuffing as directed on box.
2. Mix cream of chicken soup & sour cream together in bowl; spread in 13x9 inch baking dish with frozen vegetables. Spread chicken on top of the vegetables & soup mixture. Top it off with the prepared stuffing.
3. Bake 30 Min or until heated through
My Notes: This recipe is so easy & so good!!!
Prep Time: 10 Min
Bake: 30 Min
What you need:
1 Pkg. (6 oz) STOVE TOP stuffing mix
4 Cups chopped cooked chicken
1 Bag (14oz) frozen mixed vegetables
1 Can (10-3/4 oz) condensed cream of chicken soup
1 (8 oz) container of sour cream
1. Preheat oven to 350. Make stuffing as directed on box.
2. Mix cream of chicken soup & sour cream together in bowl; spread in 13x9 inch baking dish with frozen vegetables. Spread chicken on top of the vegetables & soup mixture. Top it off with the prepared stuffing.
3. Bake 30 Min or until heated through
My Notes: This recipe is so easy & so good!!!
'Chocolate Chex'
Recipe from betty crocker
What you need:
8 Cups of chocolate chex cereal
3/4 Cup of brown sugar
6 Tablespoons butter or margarine
3 Tablespoons of light corn syrup
1/4 Teaspoon of baking soda
1/4 Cup of white vanilla baking chips or chocolate
1. In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
What you need:
8 Cups of chocolate chex cereal
3/4 Cup of brown sugar
6 Tablespoons butter or margarine
3 Tablespoons of light corn syrup
1/4 Teaspoon of baking soda
1/4 Cup of white vanilla baking chips or chocolate
1. In large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Sunday, October 2, 2011
'Chocolate Chip Dip'
What you need:
1 pkg.(8 oz) cream cheese softened
1/2 cup of butter softened
3/4 cup confectioners sugar
2 tbsp. brown sugar
1 tsp. vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips
-In a small bowl, beat cream cheese & butter until light & fluffy. Add the sugars & vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or ect.
My Notes: I don't remember where I got this recipe, BUT it is amazing!! I loved it & so did everyone else! I made it for a halloween party!
1 pkg.(8 oz) cream cheese softened
1/2 cup of butter softened
3/4 cup confectioners sugar
2 tbsp. brown sugar
1 tsp. vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips
-In a small bowl, beat cream cheese & butter until light & fluffy. Add the sugars & vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or ect.
My Notes: I don't remember where I got this recipe, BUT it is amazing!! I loved it & so did everyone else! I made it for a halloween party!
Sunday, September 11, 2011
'Strawberry Poke Cake'
Recipe from Bettycrocker.com
Prep Time: 10 Min
Total Time: 3 Hr & 45 Min
Servings: 12
Ingredients:
1 box of white cake mix
water, oil, eggs called for on cake box
1 box of strawberry(or any other flavor)flavored gelatin
1 cup of boiling water
1/2 cup of cold water
1 container(8 oz) frozen whipped topping; thawed
Fresh strawberries; if desired
1. Heat oven to 350 (325 for dark or non stick pan)
2. Make & bake cake as directed on box for 13x9 pan.
Cool completely in pan; 1 hour.
3. Pierce cake all over with fork. In small bowl, stir gelatin & boiling water
until smooth; stir in cold water. Pour over cake. Run knife around sides of the pan
to loosen cake. Refridgerate 2 hours. Frost with whipped topping; Garnish with strawberries,
if desired. Store covered in refridgerator.
My Notes: best cake ever! I love this simple, easy & delicious cake! yummy summer treat!
Prep Time: 10 Min
Total Time: 3 Hr & 45 Min
Servings: 12
Ingredients:
1 box of white cake mix
water, oil, eggs called for on cake box
1 box of strawberry(or any other flavor)flavored gelatin
1 cup of boiling water
1/2 cup of cold water
1 container(8 oz) frozen whipped topping; thawed
Fresh strawberries; if desired
1. Heat oven to 350 (325 for dark or non stick pan)
2. Make & bake cake as directed on box for 13x9 pan.
Cool completely in pan; 1 hour.
3. Pierce cake all over with fork. In small bowl, stir gelatin & boiling water
until smooth; stir in cold water. Pour over cake. Run knife around sides of the pan
to loosen cake. Refridgerate 2 hours. Frost with whipped topping; Garnish with strawberries,
if desired. Store covered in refridgerator.
My Notes: best cake ever! I love this simple, easy & delicious cake! yummy summer treat!
'Slow Cooker Country Chive & Ranch Mashed Potatoes'
Recipe from Bettycrocker.com
Prep Time: 15 Min
Total Time: 6 Hr & 15 Min
Servings: 12
Ingredients:
3 Pounds of small red potatoes
1/3 cup of water
1 Container (8 ounces) sour cream & chive potato topper
2 Tablespoons of ranch dressing seasoning mix(from 1 ounce pkg.)
1/4 cup of chopped chives
1/3 cup of half & half
1. Cut poatoes in halves or fourths as needed to make similar size pieces. Place in 5-6 quart slow cooker. Add water; mix well to coat all pieces.
2. Cover & cook on low settings 5-6 hours.
3. Gently mash poatoes with fork or potato masher. Stir in potato topper, dressing mix(dry), & chives. Stir in half & half until potatoes are soft consistency. Poatoes will hold on low settings up to 1 hour; stir occasionally.
My Notes: To make them cheesy, add 1 cup of shredded cheese after you add the half & half. My husband, mom, sister, & matthew's parents LOVED this! This definately wont be the last time I make this....for sure a favorite! Enjoy!
Prep Time: 15 Min
Total Time: 6 Hr & 15 Min
Servings: 12
Ingredients:
3 Pounds of small red potatoes
1/3 cup of water
1 Container (8 ounces) sour cream & chive potato topper
2 Tablespoons of ranch dressing seasoning mix(from 1 ounce pkg.)
1/4 cup of chopped chives
1/3 cup of half & half
1. Cut poatoes in halves or fourths as needed to make similar size pieces. Place in 5-6 quart slow cooker. Add water; mix well to coat all pieces.
2. Cover & cook on low settings 5-6 hours.
3. Gently mash poatoes with fork or potato masher. Stir in potato topper, dressing mix(dry), & chives. Stir in half & half until potatoes are soft consistency. Poatoes will hold on low settings up to 1 hour; stir occasionally.
My Notes: To make them cheesy, add 1 cup of shredded cheese after you add the half & half. My husband, mom, sister, & matthew's parents LOVED this! This definately wont be the last time I make this....for sure a favorite! Enjoy!
Thursday, August 18, 2011
'Slow Cooker Carmelized-Onion Pot Roast'
Recipe from bettycrocker.com
Prep Time: 25 minutes
Total Time: 10 hours & 25 minutes
Ingredients
1 boneless beef chuck roast (4 lb) 1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups Progresso®beef flavored broth(from 32 oz carton)
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.
My Notes: I really enjoyed this! I didnt' put as many onions called for because that was way too many but I did put a few in & everything turned out great!
Prep Time: 25 minutes
Total Time: 10 hours & 25 minutes
Ingredients
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups Progresso®beef flavored broth(from 32 oz carton)
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.
My Notes: I really enjoyed this! I didnt' put as many onions called for because that was way too many but I did put a few in & everything turned out great!
'Slow Cooker Au Gratin Potatoes & Ham'
Recipe from Pillsbury cook book
Prep Time: 20 Min
Start to Finish: 7 Hours & 20 Min
Servings: 7( about a cup each)
What you Need:
-6 cups of sliced peeled potatoes(6 medium)
-1 medium onion, coursely chopped(1/2 cup)
-1 1/2 cups of cubed cooked ham
-1 cup of shredded american cheese(4 oz)
-1 can (10 3/4 oz) condensed 98% fat free
cream of mushroom soup with 50% less sodium
-1/2 cup milk
-1/4 to 1/2 teaspoon dried thyme leaves
1. Spray slow cooker with cooking spray(or buy slow cooker bags....this stuff sticks to the crock pot, even if you spray it! that's what happened to me!)
In slow cooker layer 1/2 of the potatoes, onion, ham, & cheese; repeat layers. In small bowl mix soup, milk, and thyme; pour over top.
2. Cover; cook on high heat setting for 1 hour.
3. Reduce heat setting to low. Cover; cook 6 to 8 hours longer or until potatoes are tender.
My Notes: This was absolutely delicious! My husband loved it! He loves potatoes & ham...hence why I made this lol! I will definately make this again!
Prep Time: 20 Min
Start to Finish: 7 Hours & 20 Min
Servings: 7( about a cup each)
What you Need:
-6 cups of sliced peeled potatoes(6 medium)
-1 medium onion, coursely chopped(1/2 cup)
-1 1/2 cups of cubed cooked ham
-1 cup of shredded american cheese(4 oz)
-1 can (10 3/4 oz) condensed 98% fat free
cream of mushroom soup with 50% less sodium
-1/2 cup milk
-1/4 to 1/2 teaspoon dried thyme leaves
1. Spray slow cooker with cooking spray(or buy slow cooker bags....this stuff sticks to the crock pot, even if you spray it! that's what happened to me!)
In slow cooker layer 1/2 of the potatoes, onion, ham, & cheese; repeat layers. In small bowl mix soup, milk, and thyme; pour over top.
2. Cover; cook on high heat setting for 1 hour.
3. Reduce heat setting to low. Cover; cook 6 to 8 hours longer or until potatoes are tender.
My Notes: This was absolutely delicious! My husband loved it! He loves potatoes & ham...hence why I made this lol! I will definately make this again!
Sunday, April 17, 2011
'Slow Cooker Swiss Steak Supper'
Recipe from Betty Crocker.com
Prep Time: 15 Minutes
Total Time: 7 Hr & 15 Minutes
Servings: 6
Ingredients
Step 1
Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
Step 2
In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.
Step 3
Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley.
My Notes: Wow....This is so good! I will recommend this to anyone! :) Don't change anything,...Just add plenty of seasonings. Some extra garlic, season salt, & Onions!
Prep Time: 15 Minutes
Total Time: 7 Hr & 15 Minutes
Servings: 6
Ingredients
| 1 1/2 | lb boneless beef round steak |
| 1/2 | teaspoon peppered seasoned salt |
| 6 | to 8 small red potatoes, cut into fourths |
| 1 1/2 | cups ready-to-eat baby-cut carrots |
| 1 | medium onion, sliced |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained |
| 1 | jar (12 oz) beef gravy |
| Chopped fresh parsley, if desired |
Step 1
Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
Step 2
In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.
Step 3
Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley.
My Notes: Wow....This is so good! I will recommend this to anyone! :) Don't change anything,...Just add plenty of seasonings. Some extra garlic, season salt, & Onions!
Monday, February 28, 2011
'Slow Cooker Bavarian-Style Round Steak With Red Onions & Noodles'
Recipe from 'Betty Crocker.com'
Prep Time: 10 Minutes
Total Time: 8 Hours & 10 Minutes
Servings: 8
Prep Time: 10 Minutes
Total Time: 8 Hours & 10 Minutes
Servings: 8
| 2 | large red onions, cut in half and sliced |
| 2 | tablespoons packed brown sugar |
| 2 | tablespoons cider vinegar |
| 1 | teaspoon salt |
| 1 | teaspoon beef base |
| 2 1/2 | pounds beef round steak, trimmed of fat and cut into serving-size portions |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1 | package (16 ounces) wide egg noodles |
| Print these coupons... |  | |||||
| About Concordance™ |  | |||||
- Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
- Cover and cook on low heat setting 7 to 8 hours.
- About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.
Friday, February 25, 2011
Easy Cheeeesy Tater Tot Casserole
What You Need:
1 Pkg. frozen tater tots
1-2 cans of cream of chicken
1 small(24 oz) container of sour cream
1-3 green onions snipped with kitchen scissors
1 small pkg of cheese
A couple teaspoons of milk
Season All & any other seasonings you want
1. Empty the tater tots into pan(oven safe cake pan), mix sour cream, cream of chicken & mix
together & put it on the tater tots. Take a spoon & mix it all together.
2. Sprinkle the snipped green onions, Seasonings, & lots of cheese! (If your like me & love cheese, that's what this recipe calls for,....LOTS of cheese!) I also tried cubed ham in this recipe! Very good!
3. Bake in oven for 35-45 minutes or until you desire the taste/look. ENJOY!
1 Pkg. frozen tater tots
1-2 cans of cream of chicken
1 small(24 oz) container of sour cream
1-3 green onions snipped with kitchen scissors
1 small pkg of cheese
A couple teaspoons of milk
Season All & any other seasonings you want
1. Empty the tater tots into pan(oven safe cake pan), mix sour cream, cream of chicken & mix
together & put it on the tater tots. Take a spoon & mix it all together.
2. Sprinkle the snipped green onions, Seasonings, & lots of cheese! (If your like me & love cheese, that's what this recipe calls for,....LOTS of cheese!) I also tried cubed ham in this recipe! Very good!
3. Bake in oven for 35-45 minutes or until you desire the taste/look. ENJOY!
Thursday, February 24, 2011
'Brown Sugar-Oatmeal Cookies'
Recipe from 'Betty Crocker.com'
Prep Time: 55 Minutes
Total Time: 55 Minutes
Makes 4 dozen cookies
Prep Time: 55 Minutes
Total Time: 55 Minutes
Makes 4 dozen cookies
| 1 3/4 | cups packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | cup Gold Medal® whole wheat flour |
| 1 | teaspoon baking powder |
| 3 | cups old-fashioned oats |
| Print these coupons... | | |||||
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- Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
- On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
- Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
'Slow Cooker Chicken Alfredo Stew'
'I got this Recipe from 'Betty Crocker.com'
Prep Time: 10 Minutes
Total Time: 6 Hours & 10 Minutes
Servings: 6
My Notes: I added onions & some extra seasonings. Didn't have to change much because this recipe is Amazing! My Husband loved it!
Prep Time: 10 Minutes
Total Time: 6 Hours & 10 Minutes
Servings: 6
| 1 | jar (16 oz) Alfredo pasta sauce |
| 3/4 | cup water |
| 1/2 | teaspoon dried basil leaves |
| 1/2 | teaspoon salt |
| 4 | cups refrigerated cooked diced potatoes with onions (from 20-oz bag) |
| 1 1/4 | lb boneless skinless chicken thighs, cut into 1-inch-wide strips |
| 1 | bag (1 lb) Green Giant® frozen mixed vegetables |
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- In small bowl, mix pasta sauce, water, basil and salt.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
- Cover; cook on Low heat setting 6 to 8 hours.
My Notes: I added onions & some extra seasonings. Didn't have to change much because this recipe is Amazing! My Husband loved it!
'Cheesy Chicken Enchiladas'
| Recipe from 'Betty Crocker.com' | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Prep Time: 25 Minutes | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Total Time: 55 Minutes | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Servings:5 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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'Cheesy Potato Soup'
I got this recipe out of a Pillsbury Slow Cooker book.
Prep Time: 25 minutes
Start to Finish: 6 hours 55 Minutes
Servings: 6 (1 2/3 cups each)
4 slices bacon
3 medium onions, chopped (1 1/2 cups)
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso Chicken Broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half & half
2 cups shredded American-Cheddar cheese blend (8 oz)
1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned & crispy.
With slotted spoon, remove bacon to paper towels. In bacon drippings, cook onions over medium heat 4-5 minutes, stirring frequently, until tender.
2. Refrigerate bacon until serving time. Spray 3 1/2- to 4 quart slow cooker with cooking spray. In slow cooker, mix onions, potatoes, celery, broth, salt & pepper.
3. Cover; cook on low heat settings 6-7 hours.
4. About 30 minutes before serving, in small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.
5. Increase heat settings to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; Sprinkle over individual servings.
A few notes: Add 1/2 cup sliced carrot with the other vegetables. One cup fat-free half-and-half or milk can be substituted for the half-and-half.
Prep Time: 25 minutes
Start to Finish: 6 hours 55 Minutes
Servings: 6 (1 2/3 cups each)
4 slices bacon
3 medium onions, chopped (1 1/2 cups)
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso Chicken Broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half & half
2 cups shredded American-Cheddar cheese blend (8 oz)
1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned & crispy.
With slotted spoon, remove bacon to paper towels. In bacon drippings, cook onions over medium heat 4-5 minutes, stirring frequently, until tender.
2. Refrigerate bacon until serving time. Spray 3 1/2- to 4 quart slow cooker with cooking spray. In slow cooker, mix onions, potatoes, celery, broth, salt & pepper.
3. Cover; cook on low heat settings 6-7 hours.
4. About 30 minutes before serving, in small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.
5. Increase heat settings to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; Sprinkle over individual servings.
A few notes: Add 1/2 cup sliced carrot with the other vegetables. One cup fat-free half-and-half or milk can be substituted for the half-and-half.
' Fire Roasted Tomato Chicken Tortilla Soup'
This is a recipe out of a Pillsbury Slow Cooker book.Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
A few notes:
Fire roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.
To easily chop cilantro leaves, place the leaves in a small glass measuring cup and snip them into smaller pieces using kitchen scissors.
My notes:
I use rotel with chilies(gives it great taste!!) & I add refried beans to this. When it's ready to serve I add fritos instead of tortilla strips, sour cream, & cheese to the top of soup! I love this! Enjoy!
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
A few notes:
Fire roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.
To easily chop cilantro leaves, place the leaves in a small glass measuring cup and snip them into smaller pieces using kitchen scissors.
My notes:
I use rotel with chilies(gives it great taste!!) & I add refried beans to this. When it's ready to serve I add fritos instead of tortilla strips, sour cream, & cheese to the top of soup! I love this! Enjoy!
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