Friday, August 31, 2007

Oriental Chicken Tenders

-This recipe comes from my mother-in-law. I always feel like I'm cheating using frozen chicken tenders, but it makes the recipe SO much faster!

Ingredients: 2 pounds frozen, precooked, breaded chicken tenders
Pineapple chunks (optional)
1 Bell pepper, diced (optional)
Sweet and Sour sauce (below)

Turn oven to 350 degrees. Spread frozen tenders in 9X13 casserole pan and heat in oven till thawed and hot. Meanwhile combine sauce ingredients (below) in saucepan on medium heat until smooth and thickened. Pull thawed chicken tenders out of the oven, top with pineapple chunks and peppers, then pour sauce over everything. Bake 10 minutes, then stir and bake 10 more minutes. Serve over rice.

3/4 c. sugar
3 Tblsp. Catsup
1Tblsp. Soy Sauce
1/4 c. pineapple juice
1/2 c. red wine vinegar
1/2 t. salt
1 Tblsp. cornstarch dissolved in a little water

(by Janell)

Baked Ziti

1 pkg. of ziti noodles
1lb. of ricotta cheese
1lb. of mozzarella cheese
1 egg
pepper to taste
1 jar of spaghetti sauce

1. Cook noodles
2. In a separate container, mix the ricotta cheese, mozzarella cheese, egg, and pepper.
3. Line a cassarole baking pan with 1/4 of spaghetti sauce.
4. Mix noodles in with the cheese mixture.
5. Put all in baking pan.
6. Pour remaining sauce on top with some extra mozzarella cheese.
7. Bake at 350 degrees for 30 mins.

(by Becky)

Kahlua Pork

Buy the roast, rock salt,(like a sea salt) and liquid smoke.
The pork cut has to Pork Shoulder Butt Roast.
(Buy as big as you want, its great the next day on bread too.)

Slice 1" thick 3/4 way through the roast with a carving knife.
Sprinkle with rock salt between each slice.
Use a few Tablespoons of Liquid Smoke over all of it.

In a roasting pan, lay down Heavy Duty Alum. foil both ways, leaving the sides hanging over the pan. Put the roast in and seal up the foil around the roast.

Cook at 450 for 1 hour and then at 250 for 4-5 hours longer. Serve over rice or in sandwiches. I usually just have rice cooking and then right before I serve the roast I add a bunch of the juice to the rice. But last time the roast was done early enough that I actually used the juice to cook the rice. (by Becky)

Company Potatoes

2 pounds frozen hash brown potatoes or o’brien potatoes, thawed
¼ cup chopped onions
2 cans cream of potato soup
1 pint sour cream
10 ozs. Medium-sharp cheddar cheese, grated
½ cup fresh Parmesan cheese

Mix potatoes, onions, soup, sour cream and grated cheese. Place in a greased 9 x 13 casserole dish and sprinkle Parmesan cheese over top. Bake uncovered at 350 for 50-55 minutes.(by Becky)

Orange Julius

1/2 can of frozen orange juice concentrate
1/2 cup of sugar1 egg (optional)
1 tsp. of vanilla
2 1/2 cups milk
Ice cubes

Mix together in a blender and enjoy on a hot day! (by Becky)

Pumpkin Soup

5 to 6 lb pumpkin (8 cups)
1/4 cup butter
1 lg. onion chopped
6 chicken boullion cubes
6 cups water
1 1/2 cups whipping cream or half & half
2 TBsp orange juice
2 TBsp lemon juice
1/8 tsp nutmeg
1/8 tsp ginger
3/4 lb swiss cheese

1. Saute onion in butter.2. Add broth (bouillon and water) and pumpkin boil until tender 15-30 minutes.3. Blenderize pumpkin and water and bouillion in 2cup amounts (because it will blow the top off of theblender if too much is done at a time) pouring theliquid into a different bowl.4 Return to pan, add all other ingeredients. Addsalt to taste. This makes between 8-10 servings. Very good...can subpumpkin for squash in off seasons. (by Becky)

Pistachio Dessert

1c Flour
1T Sugar
1 Stick butter/margarine
1/2 c chopped nuts (I usually use walnuts or pecans but you can use other kinds of nuts too)

Mix and spread above ingredients in a 9X13" pan. Bake at 350 for 10-15 min (very lightly browned - hardly chanages color). Cool

Layer one:
1 8oz pkg cream cheese (may use low fat if you like but do not recommend non-fat)
1c powdered sugar
1 (9oz) pkg cool whip. (9 oz pkg are difficult to find in some areas. I buy a 12 oz pkg, weigh out 4 1/2 oz for this layer and use balance on the top). Lite Cool Whip works fine))

Cream sugar and cheese. Add 1/2 of Cool Whip, Spread on Crust

Layer two:
2 Pkg instant pistachio pudding....(also vg with 1pkg dark chocolate and 1 pkg vanilla pudding)
3 c milk

Prepare pudding with milk. Pour over top of cheese mixture. top with remaining cool whip. Chill several hours or overnight (by Becky)

Reese’s Bars

1 cup white granulated sugar
1 cup white corn syrup (Karo)
1 1/2 cup creamy peanut butter
6 cups Special K cereal
6 ounces chocolate chips
6 ounces butterscotch chips

On stove or using microwave, boil sugar and syrup on high for 3 minutes; stirring constantly. Cool 1 1/2 minutes and add peanut butter, blend well. Cook or microwave 2 minutes; stir well. Add cereal, stir until well coated. Press into 9x13 pan. Melt chips together. Spread over cereal mixture. Cool. Cut into squares. (by Becky)

Creme Brulee French Toast

Although the recipe calls for large slices from a round loaf of bread and remove the crust, you can use a regular uncut loaf of French bread, leaving the crust on or off, and it will be just as delicious… Cut slices about 1 inch thick.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
An 8 to 9 inch round loaf country-style bread
5 large eggs
1 ½ cups half and half
2 teaspoons vanilla
¼ teaspoon salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9 x 2 inch baking dish. Cut six 1 inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately

(This is better than “Mimi’s” famous French toast!) (by Becky)

Potato Chicken

2/3 Cup Instant Flake Potatoes
1/3 Cup Grated Parmesan Cheese
3/4 tsp. Garlic Salt, (I also add a little Lawry's Seasoning Salt)
3-3 1/2 lbs. Chicken (I use boneless frozen breasts or tenderloins-cheaper)
1/3 Cup Butter, Melted

Mix dry ingredients in bowl, melt butter in separate dish. Dip chicken in butter to coat, then coat with dry mixture. Place on greased or foil lined pan. Bake 375 45-60 min (depending on size of chicken) or until chicken in cooked thoroughly and coating is crispy and golden brown. (by Becky)

Mini Bagelizzas

8 miniature bagels, split
1 cup spaghetti sauce with miniature meatballs
23 slices pepperoni (or other desired toppings)
3/4 tsp. garlic powder
2 cups (8oz.) shredded mozzarella cheese

Spread the cut sides of bagels with spaghetti sauce.
Top each with two slices of pepperoni; sprinklewith garlic powder and cheese.
Place on ungreased baking sheets.
Bake at 350 for 15-20 minutes or until cheese is melted and bubbly.
Yield 8 servings. (By Becky)

Melody's Chili

*1 lb. ground beef (chopped onion, garlic, salt and pepper)
*Carol Shelby's chili mix
*4 cans Bush's chili beans

Brown the meat, be sure to use all ingredients in parenthesis when browning your meat or it won't turn out the same. Drain oil off and dump meat into pot of beans. Get all of that to a boil and then add 1/2 of the Carol Shelby chili mix to the pot and stir. Once well stirred, in a little cup put 1/2 the packet of masa and add a little water to get to a consistency of batter, then pour into the pot (to thicken the chili). Stir and you are done!

***I always serve with Jiffy corn bread***
***It's also super yummy to add shredded cheese to the top of the chili in your bowl*** (by Melody)

Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)

Crock Pot Chicken

4-6 Chicken breasts (can be put in frozen)
1 pkg. Italian dressing mix
1/4 C. Butter

Place chicken in crock pot, cut up butter on top, and sprinkle italian mix on top (just the powder, don't make up the dressing). Cook on high 3-4 hrs, or on low 8-10 hrs

About 1/2 hour before serving....
1 pkg (8 oz) Cream Cheese, softened
1 can Cream of Chicken Soup

Pour over chicken and cut up chicken. Delicious served over rice or noodles. (by Meredith)

Taco Salad

.5-1 pound ground beef
1 can tomato soup
1 envelope taco seasoning
corn chips
1 can pinto beans

Cook taco meat according to instructions on packet. Add tomato soup and pinto beans, stir and heat until warmed through. Serve over taco chips with cheese, lettuce, tomatoes, avocado, sour cream or ranch dressing, and other toppings as desired. (by Janell)