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!
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