Beth's crockpot chicken stew

I made my famous chicken stew. I threw 4 chicken breasts, 1 diced onion, 1 bag of fresh carrots chopped up, 1/2 bag of frozen peas, 1 can of cream of chicken soup, and 1 can of water in the crock pot. Stirred it all up with some salt & pepper and cooked on low for 8 hours. It was delicious.

--Beth

Cafe Rio Salad by Heidi

Layer the following:

Tortilla (baked in the oven until bubbly at 350 degrees)
Shredded cheese (melted into tortilla)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (romaine is best)
Salsa or pico de gallo
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see following recipe)
Squeeze fresh lime over everything

Tomatillo dressing:
1 pkg. Hidden Valley buttermilk ranch dressing mix (dry)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1/2-1 clove garlic, minced
1/3-1/2 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add aditional mayonnaise if dressing is too thing. Keep refrigerated.

Lime Rice:
In a sauce pan, saute: 2 Tbsp butter, 1 yellow onion, chopped, 4 cloves garlic, minced

In a large pot, bring the following to a boil: 6 2/3 cups water, 8 tsp chicken bouillion, 1/2 bunch cilantro, chopped, 2 tsp. cumin, 2 small (4 oz) cansdiced green chiles, 1 Tbsp lime juice, 1/2 tsp salt.

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Potato Chowder by Heidi

8 c. potatoes (about 8 med. potatoes), diced

1/3 c. onion, chopped

5-1/2 c. chicken broth (can use chicken bouillon and water if you wish)

1 can cream of mushroom soup

1 lb. bacon, browned and crumbled

1 (8-oz.) pkg. cream cheese, softened and cubed

Mix potatoes, onion, broth, and soup in slow cooker. Cook on low for 4-5 hours (or longer if needed). Add bacon and cream cheese. Cook on high until cream cheese is creamy and smooth. Makes 8-10 servings.

hamburger - potato casserole by Teresa

Made another new recipe tonight and it was delicious too. Thought I would share.

HAMBURGER - POTATO CASSEROLE

1 lb. ground beef 1 tsp. salt Dash pepper 1 sm. onion, chopped 1/2 green pepper, optional 1 can cream of mushroom soup, undiluted 6 med. potatoes, sliced Brown hamburger, onion and pepper in a little fat. Season with salt and pepper. Butter a 2 quart casserole dish and put half the hamburger mixture in a layer on the bottom. cover with half of the sliced potatoes and season potatoes with salt and pepper. Repeat layers, starting with hamburger and ending with soup on top. Cover casserole and bake at 350 degrees for 1 hour

Pumpkin carrot swirl bars by Heidi

Pumpkin carrot swirl bars

2 cups flour
1 tsp. baking soda
1/2 cup brown sugar
1 16 oz can pumpkin
2 1/4 tsp. pumpkin pie spice
1/4 cup butter (softened)
2 eggs
1 cup finely shredded carrots
2 tsp baking powder
1 cup granulated sugar
2 egg whites

Cream Cheese topping
4 oz softened light cream cheese, 1/4 cup sugar and 1 Tbsp milk. Mix until well blended.

Beat butter, white and brown sugars until crumbly. Add eggs, egg whites, pumpkin and carrots. Beat until well blended. Add flour, spice, baking powder and soda, mix. Spread in a 15x10 jellyroll pan (I use a 9x13 and adjust the baking time). Dollop with cream cheese topping (recipe follows) and swirl into pumpkin mixture to marbelize. Bake 25-30 minutes at 350. Cool completely and cut into squares. Only 2 grams of fat per serving.

Cheesy Tator To Casserole By Shawna

Here's one from Recipe4Living

Cheesy Tator To Casserole

2 lb. hamburger
1/2 small onion
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 8oz. cans cream of mushroom soup
1 medium size bag of tator tots

Directions

Brown the hamburger with the onions. Add the cream of mushroom soup
and one can of water. Pour into a casserole dish. Add the cheddar
cheese and the tator tots and sitr. Sprinkle the mozzarella cheese on
top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly
brown.

Tater Tot Casserole by Danni

32 oz. package frozen Tater Tots
1/2 lb. browned ground beef
16 oz. container of sour cream
1 cup of shredded cheddar cheese
1 can of cream of mushroom soup
1 can of cream of celery soup
4 oz. of mushrooms (can)
1 pkg. sauteed onions
6 oz. can of French fried onions



Preheat oven to 350. Grease a 9x13 casserole pan.
Place frozen tater tots in the bottom of the pan.
Sprinkle beef over tater tots. In a bowl, mix sour
cream, cheese, mushrooms, and sauteed onions, Pour
over beef. Top with French fried onions.Bake for 50-60
minutes.


** I am adding more ground beef to mine and I am just
using fresh mushrooms and onions as well. **

CHICKEN RICE CASSEROLE by Teresa

I tried another recipe tonight for dinner and it was a big hit. It was delicious.

CHICKEN RICE CASSEROLE
Printed from COOKS.COM

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4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 c. chicken broth
1 1/2 c. milk
1 c. cooked white rice or wild rice
2 c. cooked, chunked chicken or turkey
1/4 c. shredded American cheese
3/4 c. fresh or frozen broccoli

Heat oven to 350 degrees. Melt butter in large sauce pan over low heat. Blend in flour, salt, pepper and garlic powder. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish 10 x 6 x 1 1/2 inch or a 1 1/2 quart casserole. Sprinkle with bread crumbs. Bake uncovered 40 to 45 minutes. Serves 6 to 8.

CHOCOLATE OR VANILLA POUND CAKE By Teresa

CHOCOLATE OR VANILLA POUND CAKE
Printed from COOKS.COM

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1 c. butter
1/2 c. vegetable oil
3 c. sugar
3 c. all-purpose flour
1/2 c. cocoa (if chocolate)
1 tsp. vanilla
1/2 tsp. baking powder
5 lg. eggs
1 1/4 c. milk
Dash of salt

Cream butter, add sugar. Stir in vegetable oil. Combine flour, cocoa, baking powder and salt. Add eggs to sugar, one at a time, mixing well after each addition. Add flour mixture and milk alternately. Stir in vanilla. Pour mixture into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Invert pan and cool completely.

beef taco skillet by Amanda

I found this in a magazine and it is really good and quick.

From: Campbell's Kitchen

Prep/Cook Time: 20 minutes

Serves: 4

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's(r) Condensed Tomato Soup
1 cup Pace(r) Chunky Salsa
1/2 cup water
8 corn tortillas OR flour tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

Directions:

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot.

TOP with remaining cheese.

TIP: Serve with tossed green salad and some rich chocolate Pepperidge Farm(r) Cookies.

Starbuck's Frappuccino Recipe by Teresa

Starbuck's Frappuccino Recipe

3/4	cup coffee (double strength and cold)
1	cup low-fat milk
3	tablespoons sugar
2	cups ice (crushed seems to work a little better)
3	tablespoons caramel syrup (can also use chocolate)

1. Blend all ingredients in blender and enjoy!

soup by Jessica

I made this soup over the weekend. I absolutely love it. I tripled
the recipe, cause we were having friends over. If you don't already,
go to www.kraftfoods.com and sign up. They send you free recipe
books, and I swear, this one for fall is my favorite one yet. Here's
the soup recipe.

I substituted great northern beans for cannilini cause I couldn't
find them
I also used the chicken broth that had roasted garlic in it. Yum!
And I couldn't find just regular stir fry like they ask for so I got
the Thai stir fry, and it was also fabulous!

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced
green, red and yellow peppers)
1 can (15 oz.) cannellini beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to
10 min. or until cooked through, stirring occasionally to break
sausage into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil.
Stir in macaroni. Reduce heat to medium; simmer 8 to 10 min. or until
macaroni is tender, stirring occasionally.
LADLE into eight serving bowls. Top evenly with cheese. Serve with
RITZ Crackers.

KRAFT KITCHENS TIPS

Substitute
Substitute ground beef for the Italian sausage. It's equally
delicious!

Jazz It Up
Stir in 1/4 cup shredded fresh basil leaves along with the broth,
vegetables, beans and tomatoes.

buffalo chicken chili by Amanda

This is one that was on Good Morning America it is one that Rachel Ray makes. I thought it would be good for fall.

Ingredients
* 1 tablespoon extra-virgin olive oil (EVOO)
* 2 tablespoons butter
a.. 2 pounds all-white meat ground chicken breast
b.. 1 large carrot, peeled and finely chopped
c.. 1 large onion, chopped
d.. 3 ribs celery, finely chopped
e.. 5 large cloves garlic, chopped
f.. 1 tablespoon smoked paprika (you can substitute with chipotles or
chipotle chili powder)
g.. 1 bay leaf
h.. Salt and freshly ground black pepper
i.. 2 cups chicken stock
j.. 1/4-1/2 cup hot sauce, depending on how hot you like it
k.. 1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't
go to the store to get the sauce, it's fine. Just use what you have)
l.. 1 15-ounce can crushed tomatoes
m.. 1 7-ounce bag yellow corn chips
n.. 1 7-ounce bag blue corn chips
o.. 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
p.. 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)


Preparation
1.. Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO,
about 1 tablespoon, and the butter. Once the butter has melted and the pot
is hot, add the ground chicken. Brown it, using the back of a wooden spoon
to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion,
celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring
frequently, for about 3-4 minutes. Add the chicken stock and scrape up any
brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and
crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let
the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on
a cookie sheet. Top with the crumbled blue cheese and transfer to the oven
to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes
should do the trick. Remove from the oven and sprinkle with the chopped
parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped
corn chips.

More Crock Pot Recipes from Amber

Pot Roast
2 lb Pot Roast (feeds family of four) - fat trimmed
1 can beef broth
1/4 sliced brown onion
- for kicks you can add 1/4 jar sun dried tomatoes and peral onions.
Cook on High for 4 hours or low 6 hours. Watch meat towards end of
cooking. If over cooked the meat will seperate.

Mexican Pork
2 lbs cubbed pork loin
1 jar salsa (mild)
1 can diced chilli's
1 can pinto beans
1/2 cup cheddar cheese - shredded
Cook on low 6 or 8 with frozen meat. When ready to serve add 1 can of
pinto beans to crock pot and heat through. Top with cheese.

Amber's Crock Pot Recipes

White Chicken Chili
Too spicy for the kids. Can cut back on the cumin or green chilies if
needed.

1lb White Northern Beans (soaked over night)
1 Medium White Onion
3 Cloves Garlic
2 Cans Diced Green Chilies
2 Teaspoon Ground Cumin
1 Teaspoon Dried Oregano
1 1/2 Teaspoon Cayenne Pepper
1/2 Salt
2 lbs Boneless Chicken (cubed)
1 cup water

After soaking beans overnight place beans in boiling water for 10 mins
and drain. Place all above ing. in Crock Pot on low for 10 hours or
High for 6 hours.


Chicken Tortilla Soup
2 lbs Cooked Chicken (Shredded)
1 can Whole Peeled Tomatoes (or chopped depending on how much you like
tomato chunks)
1 can Enchilada Sauce
1 Medium Yellow Onion (chopped)
1 can Green Chili (diced)
2 cloves Garlic (minced)
2 cups Water
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Salt
1/4 teaspoon Pepper
1 Bay Leaf
1 10oz bag Frozen Corn
1/4 cup chopped Cilantro (I used 1/4 of the bundle I purchased)

Put all above ingredients in Crock Pot on LOW 8 hours or HIGH 4 hours.

For the Tortilla Strips coat corn tortillas in vegetable oil and cut
into strips (I used a pizza cutter to slice thin strips) and place in
preheated 400' oven for 10 min or until crisp.


Tri Tip Sandwiches
2 lb Tri Tip (fat trimmed)
1/2 Yellow Onion (chopped)
1 bottle of Teriyaki Sauce (the cheap kind will work just fine)

Place meat on bottom of Crock Pot, then chopped onions and Teriyaki
Sauce. Cook on LOW for 8 hours.

To thicken the left over sauce put some corn starch in the crock pot
after removing the meat and drizzle over meat on your favorite
sandwich roll!

Pam's green bean cassarole

I love green bean casserole and that's what I'm contributing to our feast at my mom's. YUMMY and the cheesier the better. LOL!

I use green beans (cans)
cream of mushroom soup
velveeta cheese.
melt the cheese with the mushroom soup and then add the green beans and bake for about 30 or so minutes and eat till you can't eat anymore.

I don't know the measurements I use, i just mix till it's the way I like it, I'm a cheese FREAK! Cheese could probably make dirt taste good. ha ha!

Tortiere, a French-Canadian Meat Pie, By Rebecca

I make a dish called Tortiere-- it's a French-Canadian Meat Pie (my
entire family both sides is Canadian so we eat a lot of this.)

1/2 lb ground pork
1/2 lb ground beef
poultry seasoning (to taste preference)
salt & pepper (to taster preference)
bread crumbs (to thicken-- see directions to recipe-- it'll make sense!)
1 onion finely chopped (size of onion depends on your taste preference-- i use a large one)

Brown the onion in a frying pan with some butter or margarine. Mix the
meats together in a bowl and add to onion and cook for about 15
minutes. Cover meat and onion mixture with water (so that the meat is
barely covered with water) and cook for about 10 more minutes. Add
poultry seasoning, salt and pepper to your taste preference and also
add plain bread crumbs to thicken the meat/onion mix. Play with the
seasonings until it's how you like it.

Let meat mixture cool then put it into a pie pan lined with a pie
crust. Cover with another pie crust, cut slits into the top to let air
escape. Cook for 20 minutes at 450 then 10 min at 350.

As kids we ate it hot or cold and with ketchup. It's really tasty!

Garden Chicken Stir Fry

My DH, Alberto, is a great cook. I can't get enough of this dish, that he makes.

Prep and cook time: about 30 mintues.
Ingredients:

• 1 Onion
• 2 Tablespoons Sliced Green Olives
• 1 Bell Pepper
• 1 Yellow Squash (medium size)
• 1 Zucchini (medium size)
• 1 Teaspoon Cornstarch
• 2 Chicken Breast
• 1.5 Cup Of Mostaccioli Pasta
• Olive Oil
• Finely Shredded Cheddar Cheese
• Salt, Vinegar & Garlic Powder

Method:
- Put some water to boil with salt to taste and some oil for the pasta.
- Dice the onions, bell pepper.
- Chop the zucchini & yellow squash and set to the side.
- Slice the chicken (Fajita style).

- In a deep skillet, heat (medium to high temp) some olive oil and add the chicken (season to taste: I use salt, vinegar & garlic powder). Add the diced onions and green olives. Cook the mix until golden/brown.

-Make sure to add the pasta to the boiling water.

- Add the bell pepper, zucchini & yellow squash to the mix but do not over cook. After all these ingredients cook for a little while take a 5 oz glass with cold water mixed thoroughly with the corn starch and add to the chicken mix (this will thicken & glaze the mix).

- Turn the temperature down on the mix then strain the pasta and add to the mix, add some finely shredded cheddar cheese (to taste) stir and let sit for a couple of minutes, then serve.

start cookin

first post :)