Printing Recipes

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I have just set up a convenient new way to print our recipes!  See right hand side of blog for instructions on "Printing a Recipe," located under "Recipes"!

Learn how to do this here

Hawaiian Haystacks - Slow Cooker

This is one of those recipes you can quickly throw together in the morning, forget about it, and then have a yummy meal in the evening.  I like to make this when I have to bring someone dinner - people always say that they loved it and that it was nice not to get another lasagna.

Makes 4-6 servings

• 10 to 12 chicken tenders, cut in chunks
• 1 cup chicken broth
• 2 cans (10 3/4 ounces each) condensed cream of chicken soup
• 1 can (12 ounces) evaporated milk
• 6 cups cooked rice

1. Place chicken in greased 3 1/2 to 5-quart slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cook on high heat 3-4 hours or on low heat 6-8 hours.
4. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

Cashew Chicken Salad

A friend made this for me and I loved it!  The recipe calls for egg noodles, but I like bowtie pasta better.  Since it has chicken you could eat it for dinner with breadsticks.  We ate it tonight and Jack LOVED it. Enjoy!


Ingredients:
4 chicken breast cooked and cubed
1 12 oz pkg egg noodles
1 pkg spinach large bag
¼ cup green onions
1 cup cashews
½ cup sunflower seeds

Dressing:
1 cup vegetable oil
½ cup soy sauce
4 TBLS Sugar
½ cup vinegar

Mix all ingredients EXCEPT spinach and onion in a bowl.  Toss with dressing and let it sit in fridge for at least one hour.  Add green onions and spinach just before serving.

Hey Mom

Why don't you ever post anything or at least try these recipes we post?  Huh? - Melissa
Yeah mom, do you hate our cooking? - Andrea

Half Baked Cupcake

Prep Time: 2 hrs.
Cook Time: 16-18 min.
Servings:  24

Ingredients: 

• Your favorite cake mix (chocolate or yellow cake) or  your favorite cupcake recipe. 
• Your favorite cookie dough recipe (recommend using mini chocolate chips) or frozen cookie dough squares you buy at the store.

Preparation: 
Prepare Cookie Dough. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until SOLID, about 2 hours.   DO NOT skip the freezing of the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry.

Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners. 

Prepare cake mix. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven.  It's  imperative that you do not over bake (or you'll get the same dry baked cookie results); Bake for only about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*).   Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

Apparently these are amazing, but I haven't actually made them yet...planning on making them soon.  If they are disgusting the recipe will be deleted.  But if you end up trying them before me, please let us know how they are!

Pictures courtesy of All Recipes

Red Velvet Cupcakes

Prep Time: 20 min

Cook Time:  25 min

Servings: 30

Ingredients:

Cupcakes

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle Red Food Color (okay, that is a lot of red food coloring!) It doesn’t change the taste, so you can use 1 teaspoon unless the red color is really important to you.
• 2 teaspoons  Vanilla Extract

Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
2-4 cups confectioners' sugar (taste as you go)

Preparation:
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

My cousins made these for my wedding shower.  They were amazing!

If you want a quicker and easier recipe for Red Velvet Cupcakes, check out my friend's recipe here.

Oreo Truffles



 Prep Time:1.5 hour

Cook (Chill) Time:  1 hour

Servings: Large Group

Ingredients:

• 1 (16oz) package of chocolate Oreos
• 1 (8 oz) package of Cream Cheese, softened
• 2 (8 oz) packages of milk chocolate

Preparation:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin). Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. CHILL oreo balls before you dip them (refridgerate about 1 hour or freeze for 10 min.).

Dip balls in chocolate.  Take two spoons (one slotted) and kind of roll oreo ball around / spoon chocolate onto the ball. Best to dip in two batches by melting half of chocolate and dipping half of balls, then melt the rest of the chocolate and dip the rest of the balls.  That way the balls will stay cool and the chocolate won't get too hard to work with.  Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour, before serving. Store leftover truffles, covered, in refrigerator.

My Aunt, Janette, made these for a family party.  They were to die for!  Don't fret if these don't come out looking pretty, just sprinkle oreo crumbs on them or your favorite candy bar, or even drizzle on white chocolate.  It doesn't matter.  The taste will triumph the look.

Picture Courtesy of: AllRecipes.com

Chicken Pot Pie - Crockpot Recipe

Makes: 8 Servings
Prep: 20 Min
Cook: 11 Min
Slow Cook: 7 Hours

Ingredients:
1/3 c all purpose flour
1 3/4 tsp poultry seasoning
1 3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 pounds chicken thighs and breasts cut into 1 inch pieces
2 tbsp vegetable oil
2 large carrots, peeled and cut into half moons
2 celery ribs, sliced
2 red skin potatoes, scrubbed and cut into 1/2 inch pieces
8 white mushrooms, thinly sliced
1 large onion, chopped
1 1/2 c. low sodium chicken broth
2 1/4 c biscuit mix
2/4 c. milk

Instructions:
Combine flour, pultry seasoning, 1 tsp thyme, salt and pepper in a large ziploc.  Add chicken pieces and toss to coat.
Heat 1 Tbsp oil in a large nonstick skillet over medium high heat.  Remove chicken from bag with slotted spoon and ahake off excess flour.  Set remaining flour mixture aside and add checken to skillet.  Cook for 4 minutes, stirring ocassionally until browned.  Place in slow cooker
Add remainin 1 Tbsp oil to skillet and stir in carrots, celery, potatoes, mushrooms and onion.  Cook, stirring often for 5 minutes.  Stir remaining flour mixture into skillet and cook 1 minutes.  Add broth to skillet and bring to a boil.  Pour skillet conents into slow cooker.  Cover and cook on HIGH for 4 hours or LOW for 7 hours.
When there is 1 hour cook time remaining, stir together biscuit mix, milk and remainging 3/5 tsp thyme.  Drop buscuit mx by the tabelspoonful over top of chicken mixture.  Cover slow cooker bowl with a cotton dish towel and place lid over top.  Continue cooking until biscuits are cooked through.

Chicken and Brown Rice Salad

Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 3+ hours
Servings: 


Ingredients:
Salad

• 1 cup brown rice
• 1 qt (32 oz) reduced sodium chicken broth
• juice of 1/2 lemon
• 2 chicken breasts, cooked and cubed (or shredded)
• 1 bunch green onions, minced
• 6-8 oz snow peas, ends trimmed and cut into thirds
• 2 ripe avocados, chopped
• 1/2 cup pecan pieces or slivered almonds, toasted

Dressing

• 1/2 cup rice vinegar
• 1/3 cup vegetable oil
• 1 Tbsp Dijon Mustard
• 2 Large garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar

Preparation:

Combine the rice, chicken broth and lemon juice in a saucepan.  Bring to a boil, then reduce heat, cover and simmer for one hour, or until rice is tender.  Drain off any remaining liquid.  Whisk together dressing ingredients while rice cooks.  

Add the chicken, green onions, snow peas, and dressing to the rice.  Chill for two hours or more.  Add avocados and toasted nuts just before serving.

I've had this twice now when i've gone over to my good friend Abby Ivory's and absolutely love it.  It is such a good salad, and could be served as a side dish or a main dish.

Found in the "Keeping Up Cookbook."