Sweet 'n Sour Chicken

shared by Dara P. (A new favorite that Ky even ate!!!)

Bread diced chicken in a mixture of flour, cornstarch, salt, pepper and onion powder.

Sauce

3/4 cup brown sugar

1/2 cup white vinegar
4 T. ketchup
1 T. soy sauce
1 tsp. garlic salt

(Note: I added about 1/2 cup pineapple that I had left over from a previous recipe.)

The recipe says to bake this on the cooked chicken but I just added the sauce to a hot pan and added the chicken just to coat it. It stays crisp! I served it over my fried rice recipe.

Chicken Crunch

shared by Dara P. (This was so easy and we all liked it.)

Ingredients:
3 chicken breasts, cubed and cooked (but I did cubed and raw)
1 can cream of chicken soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed (I used whole wheat crackers)
approx. 3 tsp. butter

Directions:

1. Cube chicken and mix with the soup and sour cream.;
2. Put in a 9 x 13 pan and dot with little pieces of butter all over.
3. Place crushed crackers on top.
4. Cook at 350 for 1 hour.
   

Caesar Chicken

shared by Cori H.

Ingredients:
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
grated Parmesan cheese
optional: lettuce, box of croutons OR cooked pasta

Directions:

1. Place frozen chicken into freezer bag.
2. Add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours.
3. Remove chicken from bag and place in 9x13 baking dish.
4. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).

For Salad: Slice chicken and serve warm over lettuce, tossed with half of second bottle of dressing, grated Parmesan cheese, croutons.

For Pasta: Serve chicken over cooked pasta and top with grated cheese

Nutella Cookies

shared by Dara P.   (Yummy and easy!)


Ingredients:
1 cup Nutella
1 egg
1 cup flour

Mix and bake at 350 for 6-8 minutes

Polynesian Volcanoes

shared by Patty H. (I ate this tonight at a meeting I attended and it was fantastic.  You just set the ingredients out and people build their own according to their tastes.  The sauce is wonderful and really makes the dish.)

Set the following ingredients out in this order:

1.      cooked white rice (6 cups uncooked rice to serve 12 people)

2.      cooked cubed chicken (4 lbs. boneless skinless chicken breasts for 12 people)

3.      chow mein noodles (1 bag or large can)

4.      hot pineapple tidbits (microwave with juice until warm)

5.      chopped green onions (white and green parts)

6.      frozen baby peas (1 bag, thawed)

7.      thinly sliced celery (3-4 ribs)

8.      drained mandarin oranges (2 large cans)

9.      grated cheddar cheese

10.  slivered almonds

11.  cashew halves or pieces

12.  shredded coconut (small bag)

13.  volcano sauce (keep warm)

 Volcano Sauce  (the recipe said to triple this to serve 12 people but there was a lot left because people just drizzled it over the top; I think doubling it would be plenty)

dry ingredients:

1/2 tsp. ginger
1/4 tsp. garlic powder
9 T. brown sugar
1 T. white sugar
1/2 tsp. dry mustard
1/4 tsp. salt

liquid:
1 T. soy sauce
4 1/2 T. white vinegar
1 1/4 cups water

 thickener:

1/4 cup water
3 T. cornstarch

 Directions:

1.      Combine dry ingredients for sauce

2.      Combine liquid ingredients and mix into the dry ingredients

3.      Bring to a boil and then reduce heat to slow simmer.

4.      Combine the thickener ingredients and add to the simmering mixture.

5.      Simmer until thickened, about 10 minutes.

Game Time Chicken Tacos

shared by Cori H.

Ingredients:

1 package of taco seasoning (I use La Tiara brand from Wal-Mart because it is locally made, with no MSG)

1- 14.5 oz. can petite diced tomatoes, DRAINED (1 can Rotel could be used, if you prefer spicier)

1- 2 lb. bag frozen chicken tenderloins

Instructions:

1.    Put the chicken in the slow cooker, frozen or thawed, pour drained diced tomatoes on top, and finally sprinkle taco seasoning evenly over chicken.

2.    Cook on low for 8 hours.

3.    Scoop out chicken with tomatoes, shred, and place in a serving platter such as a 9x13 pan.

4.    Serve with warm corn tortillas (or flour tortillas) and additional toppings such as cheese and sour cream, if you like.  (We like griddle-warmed corn tortillas and salt and hot sauce.)

5.    Optional ideas with this recipe:  add 1 can drained and rinsed pinto beans, serve over rice, topped with cheese.

No-Peek Beef Tips

shared by Billi M. ( I have made this twice now and it has turned out great! Once was in the crockpot, which is always a winner!)
Ingredients:

2 lb. - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed (I use round steak)
1 - 10.5 oz. can cream of mushroom soup
1 – packet brown gravy mix
1 - packet dry onion soup mix
1 – 4 oz. can mushrooms
1 - cup water or ginger ale soda

Directions:

1. Add cubed meat to a 9 x 13 inch pan.
2. In a large bowl mix the remaining ingredients together and pour over the meat.
3. Add mushrooms and stir to coat.
4. Cover with foil and bake at 300 degrees for 3 hours.
5. Do not remove foil until done.
6. Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8

Roasted Broccoli, Red Pepper and Onion

shared by Patty H. (This is very similar to the yummy broccoli recipe Billi shared with us previously. The addition of the red pepper and onion gave it a nice taste and it looks beautiful. Hope you enjoy it. )

Ingredients:
6 cups bit-size broccoli florets with short stems
1 medium red bell pepper, cut vertically into 1/2 inch strips
1 medium purple onion, sliced vertically into 1/4 inch stripps (about 1 cup)
4 garlic cloves, sliced (since I don't have "real" garlic, I substituted minced garlic flakes)
1 1/4 tsp. dried Italian seasoning
1/2 tsp. coarse salt
1/8 tsp. coarse ground black pepper (I used 1/4 tsp. because we like it "peppery")
3 T. extra-virgin olive oil
1 T. lemon juice

Directions:

1. Heat oven to 425.
2. In a large bowl, combine broccoli, red pepper, onion and garlic.
3. Sprinkle with Italian seasoning, salt and pepper.
4. Drizzle oil over top and mix with a large spoon.
5. Place vegetables in a shallow baking pan and bake 20 minutes, mixing once (I didn't do this) until broccoli is browned in spots and tender.
6. Sprinkle with lemon juice and serve.

Serves 4

Crockpot Cheesy Potato Soup

shared by Cori H.

Ingredients:

1 bag (26 oz.) frozen shredded hash brown potatoes, thawed

1 medium chopped onion
1/2 c. diced celery (1 med. stalk) OR 1/2 t. celery salt
1- 32 oz. carton chicken broth
2 cups milk
1 tsp. garlic salt

Thickening Agent:

3 T. flour

1 cup milk

Toppings:

2 cups shredded cheese, such as American-Cheddar blend

1/4 cup cooked bacon pieces
4 medium green onions, sliced
sourdough bread bowls

Directions:

1.    In crockpot, mix potatoes, onions, celery, broth and milk.  Cover; cook on Low for 6-8 hours. 

2.    In small bowl, mix 3 T. flour into 1 c. milk; stir into potato mixture. 

3.    Increase heat setting to High.  Cover; cook 20-30 min. or until mixture thickens.

4.    Stir in cheese until melted.  Puree in blender, for smoother texture. 

5.    Garnish individual servings with bacon and green onions and serve inside sourdough bread bowls OR with freshly baked bread..  Sprinkle with pepper, if desired.

BBQ Chicken

shared by Cori H.

Ingredients:
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. mild salsa
1 c. ketchup
1/3 c. brown sugar
1 T. Worcestershire sauce

Directions:

1.      Place frozen chicken into freezer bag.

2.      Combine all ingredients and pour into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours.

3.      Remove chicken from bag and place in 9x13 baking dish.

4.      Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with cornbread.

Super Easy Crockpot Chicken

shared by Cori H.

Ingredients:

4 chicken breasts, cut into chunks (I use an entire 2 lb bag of frozen chicken tenderloins from Aldi and put them in frozen, without cutting up...I do that later.)

1 bottle Italian dressing (the Light Italian dressing from Aldi)

Parmesan cheese

Directions:

1.      Put the chicken in the slow cooker, pour in the dressing, then sprinkle with Parmesan cheese.

2.      Cook on low for 8 hours.

3.      This is where I cut up chicken and serve over cooked rice.(This is tasty served with a green salad, broccoli or green beans.)

Cake Mix Cinnamon Rolls

shared by Dara P.

Ingredients:

2 pkgs. rapid rise yeast

2 1/2 cups warm water
1 pkg. of cake mix, calls for white (I used yellow)
1 cup flour
3 eggs
1/3 cup oil
1 tsp. salt
5 1/2 cups flour

Filling:

3/4 cup melted butter

1 cup brown sugar
2 tsp. cinnamon

Directions:

1.      Place yeast and water in a bowl to proof for 10 minutes. 

2.      Add cake mix, eggs, the 1 cup of flour, oil and salt and mix until bubbly. 

3.      Gradually stir in remaining 5 1/2 cups flour to make a soft dough. 

4.      Turn out onto floured surface and knead until smooth. 

5.      Place in a greased  bowl, cover and let rise until double. 

6.      When risen, punch down, turn out and roll until about 1/2 inch thick.  (This makes a lot of dough so I had to do it in two parts because I didn't have a large enough counter). 

7.      Add  cinnamon, sugar and butter, roll up and cut. 

8.      This made 16 JUMBO rolls for me but it would easily make 24 regular rolls. Cover and let rise.

9.      Bake 350 degrees for 25 minutes.

Black Bean Soup with Fresh Salsa

shared by Donna C.

Ingredients:
2 cans black beans (drained)  or 1 1/2 c dry black beans
1 cup fresh salsa
1 1/2 tsp. allspice
3 cups low sodium chicken broth
dash salt
2 T corn starch (if needed)

toppings: dollop sour cream, cream cheese or shredded cheese

Instructions:

1.       If using dry beans, boil to desired consistency.

2.       Combine all ingredients, except topping, in saucepan.

3.       Heat to boiling. Mash the beans a little to thicken the soup.

4.       If desired, add 2 T corn starch to thicken more.  (Mix the corn starch with a 1/4 cup of the broth in a small bowl and stir till smooth, then add to soup)

5.       Ladle into bowls. Add desired topping and enjoy!

 Easy Fresh Salsa

 2 medium tomatoes

1/4 white onion
2 cloves garlic
1 .4 oz. can chopped green chilis
2 squirts lemon juice
2 squirts lime juice

Put all ingredients in a Ninja (blender) and chop to desired consistency. Tastes really fresh!