Monday, November 28, 2011

JoAnns Creamy Italian Chicken Crock Pot

JoAnns Creamy Itialian Chicken

4-6 Servings with a 5-6 Qt. pot. ~ 6-8 hours on low

Home » Meat » Chicken » JoAnn’s Creamy Itialin Chicken

  • 4-6 Chicken Breasts, (I use frozen)
  • 8oz. package of Cream Cheese
  • 1 Package of Italian Salad Dressing Mix( You can also use a Ranch Salad Dressing package)
  • 2 Cans of Cream of Chicken Soup or Cream of Mushroom Soup or a mixture of both
  • 1 can Chilies
  • Cooked noodles or rice

JoAnn’s Creamy Italian Chicken

  1. Place chicken breasts in the Pot.
  2. Mix Cream Cheese, Soups, Salad Dressing package, and Chilies together and pour over chicken. This mixture will be lumpy because of the cream cheese. It will melt and become smooth as it cooks.
  3. Cover and cook on low.

You can stir a few time if you want through out the day, but not necessary.

Serve the chicken over separately cooked noodles or rice.

Cowboy Beans Crock Pot

  • 1 Beer
  • 1 lb ground beef, browned
  • 1 medium diced onion
  • 1/2 lb bacon, cook crisp and save drippings
  • 1 (16 ounce) can great northern beans (white beans)
  • 1 (16 ounce) can kidney beans
  • 1 (16 ounce) can pork n' beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup ketchup
  • 1/2 tablespoon prepared yellow mustard
  • 1 tablespoon molasses
  • 1 dash Worcestershire sauce

Cowboy Beans

Open Beer and drink 2 gulps. Cut bacon into 1/4″ bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, saute the onion. Add the ground meat and brown lightly. Put the meats into the bottom of a crockpot.

Drink more beer. Add the Pork ‘n Beans with the liquid in them. Drain most of the juice off of the remaining cans of beans and add them with the remaining ingredients to the crockpot. Mix all well. Cook on HIGH setting for 1 hour to get well heated through, then lower heat setting to LOW and allow to cook for 5 – 6 hours. Enjoy the rest of your beer.

Stir from time to time.

Loaded Spanish Rice Crock Pot

Loaded Spanish Rice


6-8 Servings with a 4-5 qt. pot. ~ Low-6 hrs., High-3 hrs.

Home » Mexican » Loaded Spanish Rice

  • 2 cups uncooked converted rice (plain doubles cooking time)
  • 2 cups water
  • 2 cups your favorite salsa
  • 1 medium pepper, chopped
  • 1 medium onion, chopped
  • 1 12 oz. bag sausage-style crumbles, thawed
  • Toppings of your choice: shredded cheese, sour cream,
  • chopped raw onions, fresh cilantro, black olives, etc.

Loaded Spanish Rice

Spray slow cooker with non-stick spray. Combine all ingredients except toppings and stir. Cook covered on low for 6 hours or high for 3 hours. Add toppings, if desired, to make a main dish, or serve on the side with a Tex-Mex dinner.

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Do it Over Divan Chicken Crock Pot

          4 to 6 servings
  • 4 chicken breasts
  • 4 cups broccoli florettes
  • 1/2 cup mayo
  • 2 cans cream of chicken soup
  • 1 teaspoon lemon juice
  • Salt and white pepper to taste for chicken
  • 1 cup of bread crumbs
  • 1 Tbl spoons butter
  • 2 Tbl spoons olive oil
  • 1 Tbl spoon worcheshire
  • 1 Tbl spoon Garlic
  • 1 cup of shredded sharp cheddar cheese
  • 1 package of egg noodles

Chicken Divan Do Over

This is our family’s version of the Chicken Divan. Just a slight variation. It takes just a little preparation and it’s well worth the effort. This easy version of the dish that has been floating around since the 50′s. It originated from a New York Restaurant called the Divan Parisienne.

  1. Pour 4 cups of broccoli florettes into the pot. We chop up and use fresh and we’ve used frozen too.
Cut the thawed fresh chicken into bite sized cubes. 1-2 inch cubes

Wednesday, November 23, 2011

Holiday Sausage Stuffing Perfect for the hubby who doesn't like regular kind

Holiday Sausage Stuffing
With savory flavors like sausage and garlic, this stuffing is sure to liven up any holiday table!
Marzetti Ingredients
12 slices or 1 1/2 packages
Other Ingredients
1 pkg Johnsonville Italian Mild Sausage Links, casings removed or Johnsonville Italian All Natural Mild Ground Sausage
1/2 cup Butter
2 Medium onions, chopped
2 cups Celery, chopped
1 cup Green pepper, chopped
1 tsp Rubbed sage
2 Eggs, lightly beaten
2 cups Chicken broth
Salt & pepper

Preparation:

Bake New York Brand® Texas Garlic Toast in a 425°F oven for 10 minutes; cool and cut into 1 1/2" pieces. Transfer pieces to a bowl; lower oven to 325°F. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet; set aside.

In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mixture, New York Brand Texas Garlic Toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste.

Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325°F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165°F when done.


Sunday, November 20, 2011

Buffalo Chicken Wonton Cups

Other Ingredients
36 wonton wrappers
36 tsp hot sauce, divided (1 tsp per cup)
2 cups diced and cooked chicken
1/4 cup chopped fresh jalapeno pepper
1/3 cup chopped green onion
1/2 cup finely diced celery

Preparation:

Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti® Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.


Shrimp and Crap Party Dip

· Shrimp And Crab Party Dip

Ingredients

1/2 pound butter

2 cups milk

1 teaspoon paprika

salt to taste

1 pound cooked shrimp, cut in small pieces

2 cups parsley chopped

1 cup flour

1 small pet milk

1 teaspoon pepper

2 cans crab meat

1 small can mushrooms, cut up fine

1 bunch green onions, cut up fine

How to make it

In double boiler melt butter, add flour gradually, then pet milk and sweet milk slowly.

Then add seasonings.

Add remaining ingredients.

Serve this from a chafing dish.

Note: If you want a little spice and a dash or so of cayenne pepper...

serve with different kinds of crackers, pits chips or cubed french bread, veggie sticks what ever your heart desires even a spoon :) yum


Crock Pot Dip





A really easy and delicious one is:

1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies

Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy

Creamy Cheesy Chicken Enchilladas

CREAMY CHEESY CHICKEN ENCHILLADAS



2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded Colby and Monterrey jack cheese

1 14 oz can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this

about 8 tortillas

1 cup sour cream

1/2 can of cream of chicken



In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.



Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.



For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. I like the mixture to be predominately the sour cream, so it should look more white than yellow.



Spread creamy topping over all the enchiladas.



Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).



Bake at 350 F for 40 minutes.

Thursday, November 17, 2011

Jennifers Citrus Holiday Ham Crock Pot

  • 1 3-4 pound precooked ham, boneless
  • 1 orange
  • 1 lemon
  • 1/2 cup brown sugar
  • 1 (12 oz) can ginger ale
  • 3 or 4 cloves - whole

Jennifer’s Citrus Holiday Ham

  1. Place ham in the bottom of the pot.
  2. Thinly slice up the orange and lemon and then layer alternately over the ham.
    (Use toothpicks to hold in place, if needed)
  3. Spread the brown sugar over the citrus slices on top of the ham.
  4. Lightly sprinkle ginger ale over the brown sugar until barely moist.
  5. Then pour the rest of the ginger ale around the ham on the bottom of the crockpot so that the ham can simmer in the ginger ale.
  6. Put 3 or 4 cloves in the ginger ale.
  7. If desired, you can put some cloves into the ham itself.
  8. Cover and Cook for 6 hours on low.


Clam Chowder in the Crock Pot

Clam Chowder in the Pot



6-8 depends Servings with a 4-6qt pot. ~ 8 hours low 4-6 hours high

Home » Soup » Clam Chowder in the Pot

  • 4 cans (6 1/2 ounces) chopped clams in their juices
  • 1 can cream of mushroom soup
  • 3 medium potatoes, peeled and finely cubed
  • 2 stalks of celery, cleaned, cut in half length-wise and diced
  • 2 teaspoons garlic, minced
  • 1 medium onion, diced
  • 1/2 pound bacon, diced into 1/4 inch strips
  • 3 cups half-and-half
  • 1 1/2 teaspoons basil
  • 1 1/2 teaspoons thyme
  • 1 teaspoon black pepper, ground
  • 1 bay leaf

Clam Chowder in the Pot

  1. Saute the bacon in a skillet until golden brown.
  2. Drain the grease and place the bacon into the pot.
  3. Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice.
  4. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid.
  5. Pour this liquid into the pot, and place the clams into the fridge.
  6. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot.
  7. Leave the actual clams and half-and-half in the fridge.
  8. Stir the pot, then Cover and Cook on high for four hours.After four hours, slowly stir the clams and Half & Half into the pot. Then cook on high for one more hour.

Soups on when it’s bubbling.

Buffalo Chicken Dip 2 Crock Pot

Buffalo Chicken Dip 2


Ingredients:
12 oz Cooked White Meat Chicken Chunks (off the bone or canned/drained)
1/2 Cup Light Ranch or Blue Cheese Dressing
1/4 Cup Hot Sauce (use less if you want to take it down a notch)
8 oz Soft Light Cream Cheese
4 oz Reduced Fat Shredded Sharp Cheddar

Directions (Crock Pot):
Place all ingredients, in crock pot (2 quart or smaller)
Mix everything together well.
Optional: Top with additional shredded cheese
Cook on low for 1 ½ hours.

Serve immediately with Baked Tortilla Chips, french bread, and/or celery sticks.
Makes a good amount for 4-6 people. Can easily be doubled, tripled depending on party size

Turkey Cutlets and Sausage with Succhini

Ingredients

  • 1 1/2 pounds turkey breast cutlets
  • Salt and pepper
  • 1 teaspoon poultry seasoning
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup bread crumbs
  • 1/2 cup cornmeal
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 orange, zested
  • 2 sprigs fresh rosemary, leaves finely chopped
  • Olive oil or vegetable oil
  • 1 pound bulk sweet Italian sausage or 3 short links removed from casing
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 large cloves garlic, crushed
  • 2 small to medium zucchini, cut into bite-size chunks
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper

Gravy:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup red wine (recommended: Pinot Noir)
  • 2 cups turkey or chicken stock
  • Salt and freshly ground black pepper

Directions

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.

In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes

Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

For the gravy:

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve