My best friend makes the BEST creamy chicken wild rice soup!
Ingredients:
3-4 chicken breasts, cubed and cooked
2 c uncooked wild rice
3 c chicken broth
1 can cream of chicken soup
1 can ream of mushroom soup
2 cans cream of potato soup
1 can cheddar cheese soup
1 c chopped carrots
1 c chopped celery
1 chopped onion
1 chopped green pepper
2-3 c milk or Half-and-Half
1 c bacon pieces
2 tsp parsley
2-6 cloves of garlic, finely chopped
1 package fresh chopped chives
½ package Velveeta cheese, cubed
salt & pepper to taste
Directions:
- Cook wild rice according to directions.
- Cook chicken and bacon.
- Add broth, vegetables, parsley, garlic and chives; continue to simmer until veggies soften.
- Add all cans of cream soup when veggies are done.
- Add chicken/bacon; stir thoroughly.
- Add milk (or Half-and-Half) to desired consistency.
- Once heated through, add Velveeta.
- Salt and pepper to taste
*Hint: can also add cubed, cooked potatoes
December 10th, 2008
These are a tasty snack or meal accompaniment. Also a great way to use up old hot dog buns!
Ingredients:
12 day-old hot dog buns
1 c margarine, softened
1 tsp crushed sweet basil
1 tsp dried dill weed
¼ tsp garlic powder
Directions:
- Slice each bun into quarter strips and place on cookie sheet.
- Mix other ingredients and brush mixture on bun strips.
- Bake at 250° for 1 to 1½ hours, or until dried to the touch.
December 10th, 2008
My friend used to make this for me all the time…it’s simple, quick, and VERY tasty!
Ingredients:
1 can cream of chicken soup
1 can Fiesta Nacho Cheese soup
2 c milk
1 can chicken (like the tuna cans)
1 can enchilada sauce
shredded cheese
chips
Directions:
- Add soups, milk, enchilada sauce and chicken in stovetop dish.
- Heat slowly until soup is bubbly.
- Top with shredded cheese and chips.
December 10th, 2008
Tasty, warm bran muffins!
Ingredients:
2 c Bran Buds or All-Bran
1½ c milk
½ c molasses
1 c flour
1 TBLS baking soda
½ TBLS salt
1 c raisins, dates or figs
Directions:
- Mix bran, milk and molasses; soak for 15 minutes.
- Sift dry ingredients and add to bran mixture.
- Add fruit and bake at 400° for ~15 minutes.
Top warm bran muffins with butter, serve with gourmet coffee and you have a breakfast to talk about!
December 10th, 2008
No more boring pork chops with this recipe. Add to the meat with side dishes and a salad and you’ll have a meal that’s sure to become a family favorite. Serves 4.
Ingredients:
4 boneless pork chops
1 TBLS olive oil
1 can whole berry cranberry sauce
1 c French salad dressing
4 tsp dry onion soup mix (= 1 packet Lipton Soup Secrets)
Directions:
- Brown pork chops in olive oil; place in oven dish.
- Mix ingredients and pour over meat; cover.
- Bake at 350° for 50-60 minutes.
December 10th, 2008
Another hearty meal from my sister’s kitchen!
Ingredients:
2 lb ground beef
1 green pepper, diced
2-4 small onions, diced
4 garlic cloves, diced
4 stalks celery, diced
2 cans chili beans (OR 2 cans red kidney beans + 2 packets chili/taco seasoning)
1 can dried tomatoes
1 can tomato sauce
1 can water
Directions:
- Brown ground beef.
- Mix pepper, onions, garlic and celery; sauté.
- Add beef and remaining ingredients to sautéed vegetables and simmer ’til done, ~1 hour.
*Hint: Can also simmer in crockpot on LOW for 2-3 hours.
December 10th, 2008
This is an extremely easy crockpot recipe. The cranberry “gravy” makes for a sweet addition to pork roast.
Ingredients:
2½-lb boneless pork shoulder roast
1 c sweetened dried cranberries
½ c chicken broth
½ c cranberry juice cocktail
2 TBLS corn starch
Directions:
- Place roast in crockpot.
- Combine cranberries, broth and ¼ c cranberry juice in small bowl; pour over roast.
- Cover and cook on LOW 7-9 hours.
- When done, place roast on platter and cover.
- Pour juices from slow cooker into saucepan, add remaining cranberry juice and corn starch; mix.
- Cook until thickened and bubbly (~3 minutes); serve with roast.
No roast is complete without mashed potatoes and a salad!
December 10th, 2008
This is a quick and easy chicken recipe that’s sure to become a summer-grillin’ favorite.
Ingredients:
Boneless chicken breasts
Large onion, cut into rings
Bell pepper - color of choice
Pineapple, sliced into “rings” or canned/drained
Teriyaki marinade (Lowry’s is good)
Brown sugar
Ginger (fresh or ground)
Directions:
- Place a circular slice of onion on a tin foil square.
- Place 1 chicken breast on top of onion, and top with:
- 3-4 slices of bell pepper
- 3-5 chunks drained pineapple OR 1 ring
- 1½ TBLS teriyaki sauce
- 1 TBLS brown sugar
- 1 tsp ground ginger (OR 2 tsp fresh)
- Close tin foil into “packets” and grill over medium heat 15-20 minutes.
- Do not flip over or open.
*Hint: these little tin foil packets are wonderful served over rice.
December 10th, 2008
Ingredients:
1 lb pork chops
1 can cream of celery soup
¼ c water
1 c onions, chopped
butter
salt
pepper
Directions:
- Brown pork chops in butter that has turned brown. Take out of pan, salt and pepper to taste.
- Mix soup and water, pour into pan and boil.
- Return pork chops to pan, add sliced onions.
- Cover and cook at 350° for 1 hour.
This meat is complemented well by green bean bundles or a crisp, green salad.
December 10th, 2008
This recipe feeds 3-4 and is an easy recipe for those days when you just want to get home from work and have dinner waiting.
Ingredients:
1 lb boneless chicken breasts
4 potatoes, diced
½ c extra spicy Italian salad dressing
½ tsp pepper
Directions:
- Place potatoes in bottom of slow cooker, then drizzle with half of the salad dressing.
- Top with chicken, drizzle remainder of Italian dressing over the top.
- Sprinkle pepper over the top.
- Cover crockpot and cook for 6-8 hours on LOW.
December 10th, 2008
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