NEW RECIPES

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Corn Bread Casserole

Brenda Fife

 

1 can--15.25 oz whole kernel corn-drained

1 can--15.25 oz cream corn

1 cup butter-melted

2 cups sour cream

¾ cup sugar

4 eggs

2  boxes jiffy corn muffing mix

 

Mix all the ingredients together & pour into a greased 9X13 pan

Bake at 350 degrees for 45 minutes or until set.

Squash Casserole

Melissa Keiss's recipe

2lbs. squash ( I mix squash and zucchini )
1 large onion (optional)
1 stick of butter
1 can cream of chicken soup
1 8 oz. container sour cream
2 cups sharp cheddar cheese
1 small bag of Pepridge farm herb seasoned stuffing

Slice squash into 1/2 inch thick rounds and finely chop onion. Combine squash, onion, and butter and saute for about 10 min.Pour onion and squash into casserole dish and mash the squash and onion. Add cream of chicken soup, sour cream, cheese, and 1/2 cup of stuffing and stir.Top with remaining stuffing. ( You may not need to use all of it) Bake at 350 for 30 min.

Brittle Cookies

40 Saltine crackers
1 cup butter (no substitutions)
1 cup brown sugar
1 6oz pkg chocolate chips
1 cup chopped nuts

Place a layer of foil in a 11x16x1 inch pan and put a single layer of crackers over the foil. In a saucepan, combine butter and sugar and bring to a boil. Boil 3 minutes. Pour over crackers. Bake in 350 degree over five minutes or until crackers float. Remove from over and sprinkle chips over top of crackers. When melted, spread and sprinkle nuts on top. Refrigerate until chocolate hardens. Break into pieces.

Ranch flavored pretzels

Butter flavored popcorn oil
pkg dry Hidden Valley Ranch Dressing
bag of pretzel
large zip lock bag

Mix oil in bag with dressing and dissolve
then add pretzels
soak for like 4 or 5 days…rotate couple times a day to make sure all pretzels get covered

Chicken Tortilla Soup

this is Alissa Rothschild's recipe and one of my FAVORITES

This isn't exact. I don't really have a recipe for it - I just throw it together. But, this should be really close.

1 Medium Onion - Chopped
1 28 oz Can Diced Tomatoes
8 Corn tortillas - Chopped
6 Cloves Garlic - Minced
1 bunch Cilantro - Chopped
6 Tablespoons oil
1 Tablespoons ground Cumin
1 1/2 Tablespoons ground Chili Powder
2 Bay Leafs
7 Cups Chicken Stock
1/2 Cup Sour Cream
1 Rotisserie Chicken - Shredded
Salt to taste
Cayenne Pepper to taste (a few dashes)

Heat Oil over Medium Heat
Add Onions, Cilantro, Garlic, Tortillas - Cook for a few Minutes
Add the Tomatoes- Bring to Boil
Add Chicken Stock, Cumin, Chili Powder, Bay Leaves - Bring to Boil
Add Salt, Cayenne Pepper
Reduce Heat and Simmer 30 min or so
Remove Bay Leaves
Add Sour Cream
Blend Soup with and Immersion Blender until Smooth
Add Shredded Chicken

Chicken Corn Soup

from Debbie Bird

3-4 chicken breast bone in
1 carton of chicken broth, I buy at Publix , I think it’s the Swanson brand
2 cans of creamed corn
2 cans of can sweet corn
big pkg Muellers wide dumpling noodles

Take chicken breast with the skin on them and boil them in water, salt and pepper . Boil until cooked and tender, I usually cook at least 1 hour on medium heat. You can add onion or celery to the broth for more flavor. I use celery seed.

Remove breast from broth to cool. Strain the broth to get rid of the floaty things. ( I don’t like those skin pieces).

I add 1 carton of the chicken broth .

Pull chicken from bones and add to the broth, (take the skin off). You can add more seasoning to your liking. I usually add more salt and pepper. Add cans of corn to the broth. I usually keep half the juice from 1 can of corn and put that in the broth.

Simmer over medium heat about 20 minutes. Bring mixture to boil and then add noodles. Stir, cover and when the noodles are tender the soup is done. Be sure to stir the soup when the noodles are in it, it does tend to stick and burn.

French Dip Sandwiches

This is a recipe a friend, Rebecca McKittrick, gave me and it is one of my FAVORITES

Roast
Beef Broth
pkg dry Italian seasoning packet
bread
cheese

It is so easy and so yummy. Get a good roast whatever size you like. Put it in the crock pot and cover with beef broth. Add a DRY Italian seasoning packet and let cook all day. Shred the beef and put on a bun. It is good to melt (broil) some cheese on the top. You can also add onions and peperoncinis to the broth mixture when cooking for a little spicier. I prefer without. ENJOY!!

California Chicken

given by Jennifer Wadsworth

4-6 boneless chicken breast
1 8 oz. cream cheese
1/2 cup - 1 cup white wine
1 pkg dry Italian dressing mix
1/4 -1/2 stick margarine (melted)
1 can cream of chicken soup

Put chicken in crock pot. (Cut the breasts in half first) Mix other ingredients and pour on top of chicken. Cook all day on low or four hours on high, then turn it on low.
Serve with egg noodles or with rice.

Three Recipes for Thanksgiving

recipes from my Aunt Kathy Freeman

Layered Cranberry Dessert
2 packages (3 oz. each) cranberry gelatin
1-1/2 cups boiling water
1 can (16 oz.) whole berry cranberry sauce
1-1/2 cups cold water
1-1/2 cups graham cracker crumbs
1/2 cup sugar, divided 1/2 cup butter, melted
1 package (8 oz,) cream cheese (softened)
1 carton (16 oz.) frozen whipped topping, thawed, divided
1 can (15 oz.) mandarin oranges, drained

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and cold water until blended.
3. Refrigerate for 45 minutes or until partially set.
4. Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter.
5. Press into an ungreased 13 x 9 x 2 inch dish.
6. Refrigerate until set.
7. In a small mixing bowl, beat cream cheese and the remaining sugar until smooth.
8. Fold in half of the whipped topping.
9. Spread over the crust.
10. Fold the oranges into the gelatin mixture; spoon over the cream cheese layer.
11. Refrigerate for 4 hours or until firm.



Cornbread Dressing
1 stick margarine
6 cornbread muffins
1 pkg. Pepperidge Farms cornbread stuffing
3 hard boiled eggs, cut up
3 stalks celery
1/2 small onion
Salt and pepper to taste
1/4 teaspoon poultry seasoning
2 cans chicken broth

1. Chop up celery and onion.
2. Cook with margarine and chicken broth until tender.
3. Mix all of the other ingredients in a large rectangular dish.
4. Add the celery, onion, and broth mixture.
5. If necessary add enough water to make the dressing real moist.
6. Cook in the oven at 350 degrees for 1 hour.




Green Gelatin
1 8 oz. pkg. Philadelphia Cream Cheese
2 pkgs. Gello lime jello (don't get Royal)
1 large can crushed pineapple (or 2 small)

1. Let Philadelphia Cream Cheese soften.
2. Make jello using 1 cup less water than the jello recipe calls for.
3. Let the jello begin to congeal.
4. Before it has congealed completely, add cheese & pineapple mix.
5. Refrigerate.

Pizza Cassarole

Pizza Casserole
given by Amy Maddox

2 tubes refrigerated biscuits ( I buy the cheap pack of four and save the other two to make again in a few weeks)
1 jar pizza sauce
2 cups cheese
any ingredients you want in your pizza I usually do sausage and pepperoni

1. cook extra ingredients you make want...ground meat, sausage
2. cut biscuits into four quarters and place into bowl
3. mix biscuits, sauce and ingredients together in bowl
4. Add bowl mixture to casserole dish
5. Bake at 350 for twenty minutes
6. Take out and add cheese to top and cook for another 10 minutes

Angel Chicken Pasta

from Lindsey Price

I usually double the sauce and serve it with garlic bread. It is great to dip the bread in the sauce. Delicious!!

INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta , about 5 minutes. Drain. Serve chicken and sauce over pasta.

Taco Soup

from Stacey Wright

you will need:
2 lbs ground beef
1 onion diced
2 packets hidden valley ranch mix
2 packts taco seasoning
2 cans black beans - do not drain
2 cans (11oz ea.) white shoepeg corn, drained
2 cups water1 can pinto beans, drained
1 14oz. can diced tomatoes - do not drain
1 can original rotel - do not drain
sour cream and cheese to top it with

*brown meat and onions and drain grease. mix cooked meat mixture with all above ingredients in a crock pot. simmer for 6-7 hours on low. top wit sour cream and cheese.

White Chicken Chili

This is a variation of a Betty Crocker Recipe White Chicken Chili
from Tina Grubbs

3 freeze dried skinless boneless chicken breast
2 cans great northern beans, drained and rinsed
2 cans white shoepeg corn, drained
1 large onion, chopped
2 cups chicken broth
2 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
½ tsp salt
¼ tsp red pepper sauce
3 tbs lime juice
2 tbs dried cilantro

Mix chicken, onion, garlic, broth, cumin, oregano, salt, and pepper sauce in slow cooker. Cover and cook on low heat setting 4 to 5 hours, or until juice of chicken is no longer pink when center of thickest pieces are cut. Shred chicken into pieces. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
8 servings
4 points, weight watchers

Crock Pot Chicken

Crock Pot Taco Chicken (kids loved this)
from June Cathey

6 boneless, skinless chicken thighs or breasts
2 cans diced tomatoes with green chilies (Rotel is good)
1 package taco seasoning mix
Add all ingredients and cook on low 7-9 hours or until chicken is tender and easily shreddable.
Serving suggestions....serve with flour tortillas or crunchy taco shells

THEN with the left overs.....add some chicken broth and water to desired consistency of soup...add cans of shoepeg corn and black beans. Serving suggestions....top with sour cream or shredded cheese and serve with tortilla chips

Turkey Breast

from June Cathey

In a crock pot on Low, place a FROZEN turkey breast and pour one Lipton Onion soup mix on top. Cook 9-10 hours. (Do not use two packets of onion soup....it would be too salty) This is great if you are going to be gone all day and you can start frozen!....doesn't have to defrost. (Do not add water....the moisture from the frozen breast is plenty.)

BBQ Pork

BBQ Pork ( I know it sounds gross but it's yummy and easy!!)
Jennifer Rubio's Recipe

Boston Butt
Salt
Pepper
Garlic Powder
1 can on pineapple chunks (reserve the juice)
2 tbsp honey


Rub down the Boston Butt with the salt, pepper and garlic powder. Put pineapple chunks (drained) in the bottom of the crock pot, the put the meat on top of the chunks. Pour 2 tablespoons of honey and the reserved pineapple juice on top of the Boston Butt.

Cook on low overnight in the crock pot (I usually do about 9-10 hours)

Take meat out of the crockpot and chop it or shred it. Serve with your favorite BBQ sauce (I use Sticky Fingers Memphis Original bbq sauce)

Enjoy!!!

Taco Soup in the Crock Pot

1 lb ground beef or turkey
1 can kidney beans
1 can corn
1 pkg taco seasoning
1 can tomato sauce

garnishes:
sour cream
tortilla chips
cheese

Cook meat and drain. Add all ingredients in crock pot, including juices. Cook on low for five hours. Garnish with chips, sour cream and cheese. It's so good and cheap!

Why I started this blog...

This past Sunday I was sharing recipes with a friend at church. We were both thinking how cool it would be if several people shared crock pot recipes with each other. I took that thought away and brainstormed how recipes could be shared among us. So I am starting the blog and we will see how it goes. To share a recipe on the blog please email me at amyemad@gmail.com and I will post it. The more you share the blog and your recipes the better.