I found this recipe on the back of a Bisquick box:
1 bag of frozen mixed vegetables (1 lb) thawed
1 cup diced cooked chicken
1 can cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg
Preheat oven to 400 degrees.
Mix vegetables, chicken and soup in 2 qt baking dish
In a separate bowl mix Bisquick, milk, and egg. Pour over chicken mixture.
Bake for 30 minutes, or until golden brown. Makes 6 servings.
So easy and very yummy!
Tuesday, February 17, 2009
Wednesday, January 28, 2009
Daisy Brand twice baked potatoes*
These next 2 recipes I found in the newspaper-they were both ads for Daisy Brand Sour Cream, but we decided to try out the attached recipes and they didn't disappoint!
8 medium potatoes, baked
2 Tbsp butter
1 cup sour cream
2 1/2 cups shredded cheddar cheese
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and diced
3 green onions, finely chopped
Preheat oven to 350. Slice off top 1/3 of each potato lengthwise. Hollow skins, leaving 1/4" of potato inside. In a bowl, mash together potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt and pepper. Stir in bacon and onions. fill each skin with mixture and top with remaining cheese. Bake for 15 minutes.
8 medium potatoes, baked
2 Tbsp butter
1 cup sour cream
2 1/2 cups shredded cheddar cheese
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and diced
3 green onions, finely chopped
Preheat oven to 350. Slice off top 1/3 of each potato lengthwise. Hollow skins, leaving 1/4" of potato inside. In a bowl, mash together potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt and pepper. Stir in bacon and onions. fill each skin with mixture and top with remaining cheese. Bake for 15 minutes.
Daisy Brand Potato Skin Poppers*
3 cups frozen, diced potatoes (or hashbrowns)
2 cups shredded cheddar cheese
16 oz. sour cream-divided
3/4 cups cooked bacon pieces
1/3 cups chopped green onions
1 dash salt and pepper to taste
8-14 flour tortillas (depending on how big they are and how full you fill them)
2 tablespoons melted butter
Preheat oven to 350. cook potatoes according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup sour cream (I used a little more), bacon, onions, salt and pepper. Warm the tortillas (I just micorwaved them for about 30 seconds), then spoon equal amounts of the mixture in the center of each tortilla. roll tortillas burrito style, brush with melted butter (I forgot to do this step and they were still really yummy) and place seam down on baking pan. Bake for 12-15 minutes or until golden brown. Let cool for 5 min. and then cut diagonally into halves. Serve with the remaning sour cream.
these were a big hit with my family, the kids even chowed them down!
2 cups shredded cheddar cheese
16 oz. sour cream-divided
3/4 cups cooked bacon pieces
1/3 cups chopped green onions
1 dash salt and pepper to taste
8-14 flour tortillas (depending on how big they are and how full you fill them)
2 tablespoons melted butter
Preheat oven to 350. cook potatoes according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup sour cream (I used a little more), bacon, onions, salt and pepper. Warm the tortillas (I just micorwaved them for about 30 seconds), then spoon equal amounts of the mixture in the center of each tortilla. roll tortillas burrito style, brush with melted butter (I forgot to do this step and they were still really yummy) and place seam down on baking pan. Bake for 12-15 minutes or until golden brown. Let cool for 5 min. and then cut diagonally into halves. Serve with the remaning sour cream.
these were a big hit with my family, the kids even chowed them down!
Thursday, January 8, 2009
Easy Crock Pot!
I tried this recipe tonight and it was a hit! It also made enough to feed a small army, so we will be having it tomorrow night, too! Tonight I served it over rice. Tomorrow, I think we'll put it in soft tortillas. The best part is that it's an easy crockpot recipe!!
Ingredients
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!
Ingredients
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!
Wednesday, October 29, 2008
Teriyaki chicken*
chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.
Thursday, October 16, 2008
Southwestern Chicken and Sweet Potato Stew in a Pumpkin
from ksl.com
Ingredients:
3 T. olive oil
1 large sweet onion (Walla Walla, Mayan, etc), peeled and chopped
1 red bell pepper, cored and chopped
1 orange bell pepper, cored and chopped
1½ lbs. boneless and skinless chicken breasts, cut into 1” dice
1 lb. (4 links) of andouille sausage or other sausage of choice (chicken with sun dried tomatoes, turkey sausage, or even smoked kielbasa will do the trick!)
2 large cloves garlic, minced
1 tsp. cumin powder
1 tsp. chili powder
4 oz. can chopped green chilies
15 oz. can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
15 oz. can chopped tomatoes with liquid + 15 oz. can of water
3 lbs. sweet potatoes, peeled and cut into 1” pieces
1 tsp. kosher salt
12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving bowl)
Garnishes:
1 bunch fresh cilantro, coarsely chopped
1 cup sour cream
2 cups Shredded Cheddar, Monterey Jack, or Colby cheese
Method:
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder, chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover; simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, cover top with foil and place on baking sheet. Keep warm in 200 degree oven until ready to serve. (No longer than 2 hours.)
Serve with garnishes of cilantro, sour cream, and cheese in separate bowls for guests to help themselves. Serves 6-8.
Ingredients:
3 T. olive oil
1 large sweet onion (Walla Walla, Mayan, etc), peeled and chopped
1 red bell pepper, cored and chopped
1 orange bell pepper, cored and chopped
1½ lbs. boneless and skinless chicken breasts, cut into 1” dice
1 lb. (4 links) of andouille sausage or other sausage of choice (chicken with sun dried tomatoes, turkey sausage, or even smoked kielbasa will do the trick!)
2 large cloves garlic, minced
1 tsp. cumin powder
1 tsp. chili powder
4 oz. can chopped green chilies
15 oz. can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
15 oz. can chopped tomatoes with liquid + 15 oz. can of water
3 lbs. sweet potatoes, peeled and cut into 1” pieces
1 tsp. kosher salt
12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving bowl)
Garnishes:
1 bunch fresh cilantro, coarsely chopped
1 cup sour cream
2 cups Shredded Cheddar, Monterey Jack, or Colby cheese
Method:
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder, chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover; simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, cover top with foil and place on baking sheet. Keep warm in 200 degree oven until ready to serve. (No longer than 2 hours.)
Serve with garnishes of cilantro, sour cream, and cheese in separate bowls for guests to help themselves. Serves 6-8.
Monday, October 13, 2008
Chicken and Gravy *
This one is so easy that I don't know that it even deserves one star.
6 chicken breasts
1 can cream of chicken soup
1 brick of cream cheese
1 packet of dry italian dressing mix
Combine all ingredients in a crockpot and cook for 5-7 hours (my crockpot seems to cook things faster than what most recipes call for, so check it after 5 hours.)
*on tip-I used the fat-free cream cheese last time and it wouldn't mix in very well and came out really thick. If you want to use the fat free kind I would suggest adding some water to it.
6 chicken breasts
1 can cream of chicken soup
1 brick of cream cheese
1 packet of dry italian dressing mix
Combine all ingredients in a crockpot and cook for 5-7 hours (my crockpot seems to cook things faster than what most recipes call for, so check it after 5 hours.)
*on tip-I used the fat-free cream cheese last time and it wouldn't mix in very well and came out really thick. If you want to use the fat free kind I would suggest adding some water to it.
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