Beer Potatoes

OK, I do not have a true recipe for this. It has been passed down from my great-uncle, to my mom, and then to me. So, do some trial and error and find the best combination that works for you.

• 5 medium-size red potatoes - cut into 1" cubes
  
• 1 green pepper - chopped
  
• 1/2 yellow onion - chopped
• 3 or 4 garlic cloves - chopped
• 1/2-1 can of the beer of your choice

Mix all ingredients together. Stir. Cover and bake at 400 for about an hour (or until potatoes are tender).

When serving sprinkle top of potatoes with Parmesan cheese.

Enchilada Soup - crockpot

I found the main recipe for this in a Pillsbury Slow Cooker cookbook. I made a few changes and adapted it for our family.

• 2 cups chicken broth
• 19oz (2 cans) Enchilada Sauce (I used medium, use mild for less kick and hot for more)
• 4.5oz (1 can) chopped mild green chiles (I used 1/2 can)
• 1.5 lbs chicken breast
• 15oz (1 can) black beans - drained and rinsed
• 12oz (1bag) frozen corn

Garnish (as desired): Fat Free sour cream, shredded Mexican Cheese, chopped fresh cilantro, crushed tortilla chips or Fritos

Spray 4-5 quart crockpot with cooking spray. Mix broth, enchilada sauce and chiles. Place chicken in sauce, spooning over sauce if needed. Cover and cook on low 7-8hrs (mine cooked 9 and was fine).

Remove chicken from crockpot. Stir beans and corn into mixture in crockpot. Increase heat setting to high. Shred chicken and return to crockpot. Cook additional 5-10 minutes. Top each serving with Garnish as desired.

Breakfast Egg Bake

There are several of these all over the internet. I made this one up myself, but I am sure there is a similar one out there that you could find.

• 1lb Italian roll sausage
• 7 eggs
• 6 slices of bread
  
• 2C milk - divided
  
• 1-2T Cajun seasoning (can use any seasoning you prefer)
  
• shredded cheddar cheese

- fry sausage and drain. Reduce to low-medium heat. Sprinkle flour on sausage to coat. Stirring well. Once sausage is coated well add 1 1/2C of milk and stir. Continue stirring until gravy thickens. The more milk you add the thinner the gravy will be. With this amt. it is pretty thick.

- Mix eggs, 1/2C milk and seasoning

- spray baking dish with cooking spray. Tear slices of bread and line bottom of a 9x13 pan

- pour sausage gravy evenly over bread

-pour eggs evenly over gravy

- you can put this in the fridge overnight or let sit 15-20 minutes then bake.

-bake at 350 for 30-45 minutes until egg mixture is cooked through. Add cheese when about 10 minutes of cooking time remains.

Bourbon Chicken Lettuce Wraps

I took the recipe for the sauce from a friend of mine's website and modified it slightly. Here is the link to her site. Busy Mom's Cookbook. Thanks Katie!

• 1lb ground chicken
• 1/2C minute rice
• Head of iceberg lettuce
  
• 2T EVOO (or veg. oil)
  
• 1 garlic cloved - crushed (I used 1tsp of minced garlic in olive oil)
• 1/2tsp ground ginger
• 1 tsp crushed red pepper flakes
• 1/3C brown sugar
  
• 2T Chili Sauce (can use ketchup)
• 1T Cider Vinegar
• 1/2C apple juice
• 1/2C soy sauce
• 1C water

-Cook ground chicken in EVOO.
-While the chicken is cooking mix all the ingredients except the rice.
-Once chicken is fully cooked (should not take long and does not need to be drained) pour in the sauce you made. Bring to a boil.
- Add rice and turn down heat to a simmer. Cover and simmer 10-15 minutes. Until rice is cooked and remaining liquid is boiled off.
- while the rice is cooking peel off large pieces of lettuce to use as "wraps". Rinse in cool water and pat dry between paper towels.

Pork Chops with Salsa Beans

I came across this recipe in a Pillsbury cookbook and modified a bit for us.

• 2 bone-in center-cut pork loin chops; 1/2" thick (I use boneless)
• 1 cup frozen corn
• 1/2 cup Salsa (recipe calls for chunky - I used Kroger brand picante)
• 16 oz baked bean; undrained (I used Bush's Country Style)
• Salt and pepper to taste

Spray crockpot with cooking spray. Mix corn, salsa, and beans. Season one side of pork chops with salt and pepper. Put seasoned side down on top of bean mixture. Overlap as necessary and press gently into beans. Season remaining side of pork chops with salt and pepper.

Cover. Cook on Low 4 to 5 hours.

OPTIONAL: Heat skillet over medium-high heat. Season pork chops. Place in skillet. Cook 2-4 minutes or until browned on both sides. Obviously I skipped this step since it is just something else to clean and it is not needed.

Chicken Nuggets

This is a great chicken nugget recipe for your little ones. I am planning on making some this weekend. Thanks Lucy_dc from MC!

Chicken Nuggets
1 lb. ground chicken
2-4 ozs. pureed vegetables (optional; can be any kind)
1-2 eggs mixed with a little water
1 cup or more flour
1 cup or more bread crumbs (seasoned are fine)
ground pepper to taste
1/4 tsp thyme
1 tbls parsley

• preheat oven to 375
• line a cookie sheet with tin foil and spray with cooking spray
• Mix ground chicken, vegetables if using, ground pepper to taste, thyme and parsley. If using pureed veggies you may need to add some bread crumbs to mixture to thicken/ Do not overwork mixture.
• Put each ingredient in a separate bowl: flour, egg (well beaten with a little water) and bread crumbs
• Use a tablespoon to measure out each nugget, roll into a rough ball. Dip in flour, then egg, then bread crumbs. Place each on cookie sheet, spaced by about 1/2 inch, and repeat.
• Before placing in oven, squash each nugget gently with a fork to flatten and shape.
• Bake for about 10 minutes a side.Recipe will yield about 30 nuggets, more if you add veggies.
• Can be frozen and reheated

Italian Shredded Chicken

This recipe is THE BEST! I absolutely love it. It is super easy to make and I cannot find the words to mention how delicious it is. Try it for yourself and see. Thanks Jenny!

4 boneless, skinless chicken breasts
1-1/2 oz pkg. onion soup mix
1/4 t. garlic salt
1/4 cup italian salad dressing
1/4 cup water

4 sandwhich buns
garnish: lettuce, sliced cheese, sour cream or ranchdressing

Place chicken in a slow cooker: sprinkle with soup mixand garlic salt. Pour dressing and water overchicken. Cover and cook on low setting for 8 to 9hours. Remove chicken and shred with 2 forks: returnto slow cooker. Serve with a slotted spoon on buns:garnish as desired.

Another Cheesy Potatoe Dish

Totally not good for you, but they are yummy. We use miracle whip and it gives it a nice tang. Thanks Cindy.

1 bag of frozen hash brown potatoes
1 stk margarine/butter
1-2 slices of chopped onion
1 8 oz jar cheez whiz or Velveta
1 C mayonnaise/miracle whip
1 C milk
Bacon Bits

**You can use 1/4 C horseradish in place of the mayonnaise/miracle whip it you want even more zing. The more mayo the more bitter.

Melt buter in skillet and add chopped onion. Cook until onion is clear, add cheese, milk, then mayo. Stir. Pour over potatoes in baking dish and bake 350 for 45 min. 5-10 min before end of cooking add bacon bits to top.

Easy Cheesy Potatoes

These potatoes are very yummy. One of my faves. Thanks Mom!

2lb bag of frozen cubed potatoes
2 cans cream of Potato Soup
1 16oz Carton of sour cream
4 cups shredded cheese, I use a mix of Colby/jack cheese


Bake @ 400 degrees approx 45 minutes or until brown and bubbly.

This recipe can also be cut in half if needed.

Love Dip

Thanks Molliedb for the recipe.

1 (8Ounce) package cream cheese, softened
1/4 cup tomato salsa
1 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 teaspoon minced garlic
1/4 teaspoon crumbled dried tarragon or 2 leaves fresh tarragon
1/4 teaspoon salt
1 teaspoon chopped cilantro
1/8 teaspoon lemon juice

Throw all the ingredients except lemon juice in a blender and mix until smooth. Add lemon juice to taste. Goes well with crackers, bread, tortilla chips, vegetables, chicken and fish.

Hawaiian Pasta Salad

Makes a ton and is better the next day - Thanks MeggieC2B

Boil 1# of penne pasta. While it's cooking chop into bite sized pieces: a hunk of ham or turkey ham and some celery, and put it in a bowl. Drain a can of pineapple chunks (reserve the juice) and dump that in the bowl too, along with a bunch of seedless grapes (red or green, depending on your taste). For the sauce, soften a package of cream cheese (you can use the reduced fat kind, it won't make any difference), and stir in some of the pineapple juice and about 2 tbs of sugar. (It should be kinda thin and a little lumpy.) Drain the pasta and dump it in the bowl with the fruit and ham, then pour the sauce over the top and stir (the hot pasta will melt the remaining cream cheese lumps). Then drain a big can or 2 of mandarin orange slices and stir those in.

Frittata

This is a good family meal - even for the teeny tiny ones. You can pretty much add anything you want since the main ingredient is the eggs. All the meat, veggies, cheese, and pasta are optional depending on your taste. You can even do a sausage, bacon, ham one if you want to keep it more as a breakfast item. Thanks MrsAmers and Heather for the recipe!

EVOO (Extra Virgin Olive Oil)
Garlic
Potatoes - cubed
variety of veggies (broccoli, cauliflower,etc)
salt
pepper
basil
8 eggs - beaten
Pasta - cooked (any variety)
shredded cheese (any variety)
Meat (cubed ham, sausage, etc.)

Sautee garlic in EVOO, add cubed potatoes, once the potatoes are browing add veggies and some more EVOO, salt, pepper and basil. A few minutes later add the cooked pasta and the eggs. Stir to make sure the egg is well distributed to hold it together. Sprinkle the top with shredded cheese, reduced the heat to medium-low and cover the dish. Cook 10-15 minutes until egg is done.
You can try a variety of vegetables, pastas, cheeses and spices or just use up leftovers in the refrigerator.

Chicken Pot Pie

2-4 boneless skinless chicken breasts, cut up and cooked (I blanch them usually)
1 cup frozen corn
1 cup frozen peas
1 cup frozen broccoli
1 can cream of potato soup
1 can cream of chicken soup
1 can refrigerated biscuits (I used the cheap kind...not the grands)

In a large pot combine chicken, veggies and soup. Stir together and heat just until hot. Pour into a casserole dish. Top with refrigerated biscuits. Cook in a 375 oven for 20 minutes. (Basically follow biscuit cooking instructions.)

You can add/change veggies as desired.

Roast - Crockpot

one 2-3 lb chuck roast (or other pot roast
)3-5 medium potatoes cut into chunks
2-3 carrots, peeled and cut into chunks
one can cream of mushroom soup
one can of water (use soup can)
one packet onion soup mix

place carrots and potatoes at the bottom of the crockpot, place the meat on top. Mix the water, soup and mix together, and pour over all. cook on low all day.

French Onion Soup

FRENCH ONION SOUP LIKE PANERA BREAD

FOR THE ONIONS:
1/4 cup butter
4 medium yellow onions, sliced

FOR THE SOUP:
2 cans (14 oz each) (Swanson) beef broth
3/4 cup (Swanson) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce

FOR THE GARNISH:
Focaccia (or other bread) (for croutons)
shaved Asiago Cheese

TO PREPARE THE ONIONS:
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.TO MAKE THE

SOUP:
Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.TO MAKE THE

CROUTONS:
Preheat oven to 425 degrees F.Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. TO SERVE:Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

*You can use a potato peeler to shave the Asiago cheese by dragging it over the edge of
the cheese wedge.

Servings: 8

Cake Balls

You can do any combination of cake-frosting mix that sounds good to you!

Make cake according to directions on box
Crumble cake and mix with tub of frosting/icing
Roll into balls (makes about 50)
Refrigerate to harden
Dip cooled balls into any type of melted chocolate.

Keep refrigerated or frozen.

Oreo Balls

1 Pack of Oreo's (I used low fat)
1 package of room temp cream cheese ( I used low fat)
Mix together (very messy) then coat in any kind of melted chocolate. (I used mint andies chocolate)

Keep refrigerated or frozen

Chicken Parmesan

1 pkg. chicken breasts
1 box Italian Shake and Bake
1 pound pasta (I use egg noodles or last night I used the tube ones)
2 small cartons whipping cream
1 jar pasta sauce (or you can make your own)
cheese

Pound out chicken breasts if they are too thick. You can have them as thick or thin as you like. I try to make sure they are at least big enough to cover a 9 x 13 dish. Coat with shake and bake. I generally use the whole box for this recipe. Brown in olive oil in a skillet. Set aside.

Cook pasta according to directions on box. Pour in the bottom of a 9 x 13 dish. Pour whipping cream over the pasta. Grind pepper over the pasta to taste. I also sprinkle dried onion flakes over the top of it, as well. Place chicken breasts over pasta covering as much of the pan as possible. Pour marinara sauce over the top.

Cover with aluminum foil and bake for 30 minutes at 350.

Uncover and cover with cheese. I usually use a mixture of Italian, Parmesan, and Mozzarella. Bake uncovered for another 30 minutes or until cheese is brown and bubbly.

Puff Pastry

1 package Pepperidge Farms Puff Pastry (in the freezer section-Phyllo doesnt work)
1 box instant pudding (whatever flavor you like)
12 oz heavy cream
powdered sugar for dusting

thaw puff pastry per package direction, cut each sheet into 3 strips (follow fold seams) and cut each strip into 6 rectangles (you should get 36 rectangles)

place on ungreased cookie sheet and bake for 12-15min until golden brown

let cool slightly and split each rectangle in half (top and bottom) cool completely

Mix pudding mix with heavy cream and fill puff pastries (I use a ziploc bag with the corner cut off)

dust with sugar

Sopapilla Cheesecake

2 blocks cream cheese
1 1/2 c sugar
2 tsp cinnamon
2 cans crescent rolls
1/4 c water

Beat blocks of cream cheese and 1 c sugar in a mixer. Add the water to help soften. In a 9x13 greased pan, unroll 1 can of crescent rolls and lay flat as a bottom crust. Take a spatula and spoon cream cheese mixture evenly onto bottom layer of crescent rolls. Sprinkle with 1 tsp cinnamon. Unroll second can of rolls and lay flat on top as top crust. Sprinkle with remaining sugar and cinnamon.

Bake at 350 degrees for 30 minutes or until golden brown.

Salsa Chicken - Crockpot

1lb boneless chicken breasts
2 cups of salsa
packet of taco seasoning
1/2C water

Cook on low 6-8 hours. Either shred with forks or leave breasts whole. Can be used to make chicken tacos, nachos, or wraps. You can also serve alone with spanish rice and/or beans. Garnish with a bit of mozz cheese and sour cream.

Kalua Pork and Cabbage - Crockpot

Rinse a pork roast, cover in Sea Salt and 1/4 cup liquid smoke, wrap in foil, pour 1 cup water in crock pot, place roast in there and cook on high for 8 hours or so. I add a head of cabbage cut into wedges for the last hour and I serve it over jasmine rice with hawaiian sweet rolls. Its not exactly like the real thing but very close.

Tender Turkey Breast - Crockpot

4-5 pound bone-in turkey breast
Add a little chicken broth and cook on low for about 8 hours.

It's the most tender turkey you'll ever eat. If you're ambitious, shread up the turkey, put it back in the crockpot with a little chicken broth, add some Montreal steak seasoning and serve on buns.

Another Pork Sandwich - Crockpot

2-3lb pork roast
12oz bbq sauce (I like Jack Daniels)
12oz can root beer

Cook on low for 6-8 hours. Shred pork and serve on rolls.

Another Roast - Crockpot

2 lb roast
mccormicks au jus mix
minced onion flakes
1 cup water
1 cup cooking wine

Cook on low 6-8hrs

Chicken and Stuffing - Crockpot

4 boneless, skinless chicken breasts
1 can cream of chicken, celery, or mushroom soup
1 2/3 c. water
1/4 c. milk
1 box stuffing mix

Place chicken in slow cooker. Combine soup and milk. Pour over chicken breasts. Combine stuffing mix, seasoning packet and water. Spoon over chicken. Cover and cook on low 6-8 hours.

Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I use precooked chicken)
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
8 oz. (1 pkg.) Neufchatel Cheese, cubed
4 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen mixed vegetables
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour to broth and add mix to skillet; mix well. Add vegetables; simmer 5 min.
POUR mixture into casserole dish. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 40-45 min. or until crust is golden brown.

Jambalaya - Crockpot

large onion - chopped (1 cup)
1 medium green bell pepper - chopped (1 cup)
2 medium celery stalks - chopped (1 cup)
3 garlic cloves - finely chopped (I used the minced jar stuff)
1 can (28 ounces) diced tomatoes - undrained (I used one can regular diced and 1 can Rotel with green chiles)
2 cups chopped fully cooked smoked sausage sliced
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (used Tabasco)
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Pot Roast - Crockpot

5-6 lbs. pot roast
2 cans cream of mushroom soup or 2 cans French Onion Soup (my favorite)
1 packet dry onion soup mix (if not using french onion soup)
1-1/2 cups water
4 med potatoes cut in half
bag of baby carrots

Put soups and water in crockpot, stir until combined. Put roast and veggies in crockpot and ladle mixture over roast. 8-9 hours on low or 4 on high.

Italian Chicken

Chicken breasts
Kraft Catalina Salad Dressing
Fresh cracked pepper

Coat chicken with dressing and pepper to taste. Let sit for 20 minutes to an hour in the fridge. (or longer). Grill or bake at 350 for 1hr.

Chicken Casserole

2 boneless skinless chicken breasts - cubed
1 can cream of whatever soup (whatever you like)
1 can (use cream of soup can) milk or chicken broth
10 oz bag of frozen mixed veggies (corn, carrots, peas, etc)
3 cups instant or real mashed potatoes (prepared)

sautee chicken in olive oil until just cooked, add soup, broth and veggies mix well continue cooking until veggies and soup are hot and chicken is completely cookedserve over mashed potatoesor pour chicken mixture into casserole dish and top with mashed potatoes and dot with butter or margerine bake at 350 for 15 minutes or until top is starting to brown!!

BBQ Chicken Sandwich - Crockpot

4 chicken breasts
Kraft Hickory BBQ sauce

Put chicken in crockpot cover with BBQ sauce. Cook for ~6hrs on low. Use mixer to tear apart chicken. Serve on buns with coleslaw from the deli

Fruit Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1 stick of butter
1 can fruit pie filling

Take the stick of butter and melt in the oven as it preheats. Mix flour, sugar and milk and pour into pan with melted butter. Drop in fruit, DO NOT MIX!!!!Bake at 350 degrees.

Beer Bread

3 cups self rising flour
1 cup sugar1
12oz beer (your choice, I have used Bud Light and Miller Light so far and liked the Miller Light better. Each kind of beer will give a different taste and fluffyness)
1 stick butter

Mix flour, sugar and beer, put into loaf pan. Melt butter and pour on top of batter in loaf pan and bake for about 55 minutes at 350 degrees.

Sausage Casserole - Freezes easily

Freezes really well.....
1 lb sweet hot Italian sausage- ground
1 medium onion, chopped
3 cloves garlic - minced
2 26oz jars marinara sauce
6 Tbsp bottled basil pesto
1 lb penne pasta
1/2 lb mozzarella cheese
1 Cup parmesan cheese1
bag (6 oz) spinach (frozen, thawed, works fine)

In large non-stick skillet, cook sausage on medium-high heat,breaking up meat, until meat no longer is pink, 5 minutes. Add onion,stirring constantly until onion is softened, about 5 minutes. Addgarlic, cook 1 minute. Add marinara sauce, simmer over medium heat 10minutes. Stir in pesto. Set aside.2. Cook penne according to package directions3. Heat oven to 375. Coat 13x9 dish with non-stick cooking spray. Spreadthin layer of sauce over bottom of dish.4. In large bowl, combine cooked penne, remaining sauce, cheese, 3/4 Cparmesan and the spinach. Spoon into baking dish. Sprinkle the remainingparmesan over the top.5. Bake at 375 for 30 minutes