Friday, July 30, 2010

Chicken Enchiladas

3 Can chicken
1 can enchilada sauce
flour tortillas
season salt
Open the cans of chicken and drain juice. Put chicken in a bowl and smash with a fork add a pinch of season salt. Add cheese (as much as you and your family like) Fill tortillas with the chicken/cheese mix and roll. Place into a pan that has a little of the enchilada sauce on the bottom. Once all the tortillas are placed add the rest of the sauce to the top and add more cheese. Bake at 350 till cheese is melted.
My Sister in Law makes these and serves with rice and beans. They are soooo yummy.

Wednesday, December 3, 2008

Waffles waffles waffles!

2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
6 tablespoons vegetable oil
2 eggs, separated

Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Yummy homemade pancakes

These are so good and real easy plus they are cheap (I always have this stuff on hand)
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sunday, November 23, 2008

Brown Sugar Apple Dip

8 oz. cream cheese, softenend
1 cup packed, soft brown sugar
3/4 tsp. vanilla
Beat all three ingredients together on high for 3-5 minutes until it's very well incorporated and creamy. Scrape down the sides of the bowl a couple of times while mixing to ensure ingredients blend well. Serve with sliced apples for dipping.
By Shelly

Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced
2 T butter
2 14 oz cans chicken broth
5 chicken breasts
1 14 oz can artichoke hearts, drained and roughly chopped
3/4 stick butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1 1/8 cup half and half
3/4 cup shredded Parmesan cheese
1/2 tsp dried rosemary
Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Candied Walnuts

3 cups nuts
1 Cup sugar
1/3 cup water
1 Tbs. cinnamon
1/2 tsp cloves
1/2 tsp. salt
1/2 tsp. Vanilla
1. Spread walnuts on an ungreased cookie sheet and roast for 10 min. @ 275.
2. Combine water, sugar, and spices in a saucepan, and boil for 2 minutes; stirring constantly.
3. Stir in 1/2 tsp. vanilla and nuts, and mix well. Spread on waxed paper to cool
by Sara

Chicken Pot Pie

1 pound chicken breast, cubed
3 chicken boullon cubes
1 cup cubed carrots
2 cups cubed potatoes
1 cup frozen corn1 stick of butter
1/4 cup chopped onion
1/2 cup flour
1/2 tsp black pepper
1/2 tsp celery seed
2 3/4 cups chicken broth ***See note
3/4 cups milk
deep 9 inch pie pan
two 9 inch pie crusts
Directions:Heat oven to 415. Put chicken in saucepan, covered with water (about 4 cups), add bouillon cubes and cook until chicken is done. ***Save the water because you use this as the chicken broth. While chicken is cooking cover vegetables with water in saucepan and cook until tender. While both of those are cooking, spray your pie pan with Pam and cook crust for about 10-12 minutes. When vegetables are done, drain and pour in crust. Melt butter and add onion, cook until tender. Add flour and whisk constantly to make a paste. Add pepper and celerty seed. Slowly add chicken broth and milk. Mix until thick and pour over vegetables in pie pan. Add your top crust. Make your edge pretty. Whisk an egg and brush over top. Cut pretty slits in crust and cook for 25-30 minutes. You need a pretty deep 9 inch pie pan.
by Karri