Ingredients:
Boneless country style pork ribs (you can find this on sale for $1.69/lb at Broulims, often)
*you can make as little or much as you would like. the packs come with 2+ lbs, I think
BBQ sauce
*one bottle will normally do, but it's up to you..you can add more later too
Directions:
crockpot
place ribs in crockpot, cover with BBQ sauce, cook on low 7-8hrs, on high 4-6hrs
oven
place ribs in casserole dish or anything with a cover (tin foil even works), cover with bbq sauce
and cook at 300° for 3-4hrs
Serve over rice. I like a side of corn or caesar salad and some sort of bread. So easy!!
Thursday, September 24, 2009
Beef Burgundy
Ingredients:
1 1/2 lbs stew meat (1 or 2 packages)
3 cans cream of chicken soup
2 cans French Onion soup (just look in the Campbell's canned section)
Oven directions:
Cut up stew meat, put in casserole dish with lid. Add cream of chicken and french onion soup. Mix together and cook at 300° for 3 hours. Serve over rice.
Crockpot directions:
Cut up stew meat. Add cream of chicken and french onion soup. Mix together and cook in crockpot for 4-6 hrs on high or 7-8 hrs on high. Serve over rice
**decrease the amount: 1 lb (or less) stew meat, 2 cans cream of chicken, 1 can french onion
1 1/2 lbs stew meat (1 or 2 packages)
3 cans cream of chicken soup
2 cans French Onion soup (just look in the Campbell's canned section)
Oven directions:
Cut up stew meat, put in casserole dish with lid. Add cream of chicken and french onion soup. Mix together and cook at 300° for 3 hours. Serve over rice.
Crockpot directions:
Cut up stew meat. Add cream of chicken and french onion soup. Mix together and cook in crockpot for 4-6 hrs on high or 7-8 hrs on high. Serve over rice
**decrease the amount: 1 lb (or less) stew meat, 2 cans cream of chicken, 1 can french onion
Chicken Chalupas*
*This is what my mom called it..but mostly it's just a white sauce enchilada
step 1-cook and shred 3 cups chicken
*I like to boil the chicken and then stick the cooked chicken in my kitchenaid with the flat beater for a minute, it shreds it perfectly! This can also be done with a regular set of beaters)
step 2-heat in saucepan:
2 cans cream of chicken soup
1 pint sour cream (160z)
1 cup milk
4 oz diced green chiles (can be omitted)
1 diced onion
1 1/2 cups monteray jack
(some people like it with a can of sliced olives, but I am not one of those people :)
step 3-set aside 2 cups
step 4-add 3 cups shredded chicken to remaining sauce in pan
step 5-spread 1/2 cup of set aside sauce on bottom of the pan
step 6-fill ten torillas and lay in pan with the fold down
step 7-cover tortillas with remaining sauce and 1 cup cheddar
step 8-bake 350° for 35-45 minutes
**if you have extra filling or if you want to stretch your meal you can make an additional pan, either a square pan or pie pan. When I use a pie pan I just make a layer of sauce, tortilla, filling, tortilla, filling, tortilla, sauce, cheese...instead of of making individual chalupas. I like to freeze this one and use it later in the week or give away.
step 1-cook and shred 3 cups chicken
*I like to boil the chicken and then stick the cooked chicken in my kitchenaid with the flat beater for a minute, it shreds it perfectly! This can also be done with a regular set of beaters)
step 2-heat in saucepan:
2 cans cream of chicken soup
1 pint sour cream (160z)
1 cup milk
4 oz diced green chiles (can be omitted)
1 diced onion
1 1/2 cups monteray jack
(some people like it with a can of sliced olives, but I am not one of those people :)
step 3-set aside 2 cups
step 4-add 3 cups shredded chicken to remaining sauce in pan
step 5-spread 1/2 cup of set aside sauce on bottom of the pan
step 6-fill ten torillas and lay in pan with the fold down
step 7-cover tortillas with remaining sauce and 1 cup cheddar
step 8-bake 350° for 35-45 minutes
**if you have extra filling or if you want to stretch your meal you can make an additional pan, either a square pan or pie pan. When I use a pie pan I just make a layer of sauce, tortilla, filling, tortilla, filling, tortilla, sauce, cheese...instead of of making individual chalupas. I like to freeze this one and use it later in the week or give away.
Chicken Enchiladas
Most of you probably make your own version of this...but here is mine:
Ingredients:
enchilada sauce packet
6 oz tomato paste
2 cups water
1 1/2 cups cooked shredded chicken (about two breasts)
3-4 cups of cheddar cheese (divided)
1 cup rice
1 cup beans (kidney or black)
1 cup frozen super sweet white corn
7-8 flour tortillas (soft taco size is fine)
Directions:
1-make sauce according to packet directions
2-boil chicken then shred (I use my kitchenaid, you can also use a normal beater)
3-combine: shredded chicken, rice, beans, corn, 1 cup sauce, 1-2 cups cheddar cheese
4-spread 1/2-1 cup of sauce on bottom of 9x13 pan so it doesn't stick
5-fill 7-8 tortillas with filling and place fold down in pan
6-cover tortillas with remaining sauce and top with shredded cheese
7-bake at 350° for about 45 min or until bubbly
(cover with aluminum foil if you wish to cook it longer but don't want the cheese to be crispy)
Ingredients:
enchilada sauce packet
6 oz tomato paste
2 cups water
1 1/2 cups cooked shredded chicken (about two breasts)
3-4 cups of cheddar cheese (divided)
1 cup rice
1 cup beans (kidney or black)
1 cup frozen super sweet white corn
7-8 flour tortillas (soft taco size is fine)
Directions:
1-make sauce according to packet directions
2-boil chicken then shred (I use my kitchenaid, you can also use a normal beater)
3-combine: shredded chicken, rice, beans, corn, 1 cup sauce, 1-2 cups cheddar cheese
4-spread 1/2-1 cup of sauce on bottom of 9x13 pan so it doesn't stick
5-fill 7-8 tortillas with filling and place fold down in pan
6-cover tortillas with remaining sauce and top with shredded cheese
7-bake at 350° for about 45 min or until bubbly
(cover with aluminum foil if you wish to cook it longer but don't want the cheese to be crispy)
Monday, July 6, 2009
Un-Stuffed Cabbage
- Just like stuffed cabbage without all the extra work- we had this last night and it was soo yummy.
- Ingredients-
1 lb - extra Lean Ground Beef (or chicken or turkey)
- 1 cup uncooked Instant Whole Grain Brown Rice
1 Onion chopped
2 cans diced Tomatoes - (no salt added/low sodium preferably)
1/4 cup Ketchup or tomato sauce (i used 1/3 cup)
1 medium head Cabbage - sliced
1/4 cup reduced fat shredded cheese (optional)
(i also added one small can of sweet corn)
Directions-
1. Preheat oven to 375f
2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.
3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.
4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.
5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.
6. Sprinkle lightly with cheese if desired.
7. Bake for approximately 45 minutes.
Number of Servings: 8
2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.
3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.
4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.
5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.
6. Sprinkle lightly with cheese if desired.
7. Bake for approximately 45 minutes.
Number of Servings: 8
Thursday, June 25, 2009
Jello-O Salad with cottage cheese: Allie Dickson
Ingredients:
1 small lime jell-O (or other flavor if you prefer)
16 oz. cottage cheese
1 can pineapple tidbits
small carton cool-wip
Mix dry jell-O and cottage cheese until well blended.
Add your pineapple and cool-wip and fold in.
Refrigerate until set, about 3 hours
I can't tell you enough how yummy this is! You have to try it!
This is good as a side dish for a dinner or good as a dessert.
1 small lime jell-O (or other flavor if you prefer)
16 oz. cottage cheese
1 can pineapple tidbits
small carton cool-wip
Mix dry jell-O and cottage cheese until well blended.
Add your pineapple and cool-wip and fold in.
Refrigerate until set, about 3 hours
I can't tell you enough how yummy this is! You have to try it!
This is good as a side dish for a dinner or good as a dessert.
Lemon Chicken in a crock pot: Allie Dickson
Ingredients:
1 can cream of chicken soup
1/2 c. milk
1/2 c. white grape juice
1/4. c. apple juice
4 cap fulls of lemon juice
2 large chicken breasts cut in large chunks
Stir everything together until smooth
Cook on high 3 - 4 hours in your crock pot
serve over rice with Parmesan cheese on top
This is a great recipe for those who are on WIC because you can get all of the juice for free. If you already have juice open in your fridge then this is a great meal to prepare, and if not, you can always drink more juice! So open up a bottle and make this for dinner!
1 can cream of chicken soup
1/2 c. milk
1/2 c. white grape juice
1/4. c. apple juice
4 cap fulls of lemon juice
2 large chicken breasts cut in large chunks
Stir everything together until smooth
Cook on high 3 - 4 hours in your crock pot
serve over rice with Parmesan cheese on top
This is a great recipe for those who are on WIC because you can get all of the juice for free. If you already have juice open in your fridge then this is a great meal to prepare, and if not, you can always drink more juice! So open up a bottle and make this for dinner!
Turkey meatloaf by Allie Dickson
Traditional Thanksgiving in an untraditional way
Ingredients:
1 lb Ground turkey
3/4 cup dried stuffing
3/4 cup chicken or turkey stock
1/2 galla apple chopped very small
1 1/2 celery stocks chopped very small
1/2 cup sweet onion chopped very mall
poultry seasoning 1 tsp.
salt & pepper
1 egg
olive oil
Preheat oven to 400
Begin by setting aside your surfing and adding your stock to it. Let stuffing soak up the stock.
Combine all other ingredients except olive oil. Add your stuffing and mix together.
You can put the mixture into a bread pan to form a loaf, or you can form your own loaf on a baking sheet lined with parchment paper or some other nonstick baking thing (I'm so technical). Coat with olive oil and bake for 45 min- 1 hour depending on how your oven bakes.
To compliment the apples in the loaf you can make a delicious and easy Cider gravy!
Cider Gravy
On medium heat, melt 2 TB butter and then add 2 TB flour. Cook for one minute.
Then add 1 c. apple juice or cider, and 1 c. chicken stock. Season with salt and pepper. Cook over the heat until it thickens. Pour over your turkey & stuffing meatloaf and serve everything with mashed potatoes. Delicious!
You don't have to save turkey for thanksgiving day. It is good any time of the year.
*Tip, ground turkey is an excellent subsitute for ground beef and it is so much healthier. When you season it with taco seasoning for example, you can't even tell the difference between it and beef.
Ingredients:
1 lb Ground turkey
3/4 cup dried stuffing
3/4 cup chicken or turkey stock
1/2 galla apple chopped very small
1 1/2 celery stocks chopped very small
1/2 cup sweet onion chopped very mall
poultry seasoning 1 tsp.
salt & pepper
1 egg
olive oil
Preheat oven to 400
Begin by setting aside your surfing and adding your stock to it. Let stuffing soak up the stock.
Combine all other ingredients except olive oil. Add your stuffing and mix together.
You can put the mixture into a bread pan to form a loaf, or you can form your own loaf on a baking sheet lined with parchment paper or some other nonstick baking thing (I'm so technical). Coat with olive oil and bake for 45 min- 1 hour depending on how your oven bakes.
To compliment the apples in the loaf you can make a delicious and easy Cider gravy!
Cider Gravy
On medium heat, melt 2 TB butter and then add 2 TB flour. Cook for one minute.
Then add 1 c. apple juice or cider, and 1 c. chicken stock. Season with salt and pepper. Cook over the heat until it thickens. Pour over your turkey & stuffing meatloaf and serve everything with mashed potatoes. Delicious!
You don't have to save turkey for thanksgiving day. It is good any time of the year.
*Tip, ground turkey is an excellent subsitute for ground beef and it is so much healthier. When you season it with taco seasoning for example, you can't even tell the difference between it and beef.
Chicken Penne by Allie Dickson
Ingredients:
Chicken cut up (however much you want, about 1 - 1 1/2 breasts) and seasoned w/ poultry seasoning and salt and pepper.
olive oil
sweet onion
garlic
can of diced tomatoes
penne (pasta)
arugula (green leaves like spinach)
basil (fresh or dried)
Parmesan and mozzarella cheese
Begin by boiling water, once rolling add your penne.
While cooking penne heat a 10-12" frying pan to medium heat and add your olive oil, about 2-3 table spoons. Once oil is hot, add your chicken and brown on all sides. When it is about half way through cooking add some chopped onion ~ 1/2 cup and some grated garlic to the pan. Once chicken is done and onion is tender, add your can of diced tomatoes and let simmer for a few minutes.
By this point the penne should be done. Add about a 1/2 cup of the starchy water from the penne into your frying pan and let it simmer down. Then add your drained penne right into the skillet.
roughly chop up a large portion of arugula and add it to the penne. It will begin to whilt around the chicken penne as you stir it. Then add some basil and your grated mozzarella and Parmesan, however much you like.
Give it a good toss, and serve hot!
This recipe might sound complicated but it is actually really simple and fast. You can make this in under 25 minutes. Don't be afraid of trying something new like arugula, it is very delicious and healthy. * when you buy it, get it from broulims next to the spinach and basil, not albertons. Albertons will rip you off!
Also, a good tip when cooking with any meat is to always season it before you cook it! It will make your meals so much tastier. And, garlic is good in everything, use it!
Chicken cut up (however much you want, about 1 - 1 1/2 breasts) and seasoned w/ poultry seasoning and salt and pepper.
olive oil
sweet onion
garlic
can of diced tomatoes
penne (pasta)
arugula (green leaves like spinach)
basil (fresh or dried)
Parmesan and mozzarella cheese
Begin by boiling water, once rolling add your penne.
While cooking penne heat a 10-12" frying pan to medium heat and add your olive oil, about 2-3 table spoons. Once oil is hot, add your chicken and brown on all sides. When it is about half way through cooking add some chopped onion ~ 1/2 cup and some grated garlic to the pan. Once chicken is done and onion is tender, add your can of diced tomatoes and let simmer for a few minutes.
By this point the penne should be done. Add about a 1/2 cup of the starchy water from the penne into your frying pan and let it simmer down. Then add your drained penne right into the skillet.
roughly chop up a large portion of arugula and add it to the penne. It will begin to whilt around the chicken penne as you stir it. Then add some basil and your grated mozzarella and Parmesan, however much you like.
Give it a good toss, and serve hot!
This recipe might sound complicated but it is actually really simple and fast. You can make this in under 25 minutes. Don't be afraid of trying something new like arugula, it is very delicious and healthy. * when you buy it, get it from broulims next to the spinach and basil, not albertons. Albertons will rip you off!
Also, a good tip when cooking with any meat is to always season it before you cook it! It will make your meals so much tastier. And, garlic is good in everything, use it!
Friday, May 22, 2009
Easy Cobbler
Easy Yummy Cobbler
1 can of pie filling (your choice: apple, cherry, peach, etc.)
1 pkg of white cake mix
1 cube butter
Put cake mix in bowl (do not make according to box).
Melt butter completely and pour over the cake mix. Mix together until cake mix is mostly wet.
Pour pie filling into 9x9 baking dish (the one half the size of the cake pan)
Place the cake mix and butter mixture over the filling. I like to run my spoon across the pan to mix the filling and cake mixture together a little.
Cook at 350 degrees for about 45 minutes or until the top is dark brown.
Really good with ice cream.
1 can of pie filling (your choice: apple, cherry, peach, etc.)
1 pkg of white cake mix
1 cube butter
Put cake mix in bowl (do not make according to box).
Melt butter completely and pour over the cake mix. Mix together until cake mix is mostly wet.
Pour pie filling into 9x9 baking dish (the one half the size of the cake pan)
Place the cake mix and butter mixture over the filling. I like to run my spoon across the pan to mix the filling and cake mixture together a little.
Cook at 350 degrees for about 45 minutes or until the top is dark brown.
Really good with ice cream.
Sunday, May 17, 2009
Tuesday, April 28, 2009
Pull Aparts
1 Cup Brown Sugar
1 cube butter
1 TB Cinnamon
2 TB Water
2 packages biscuits
Melt butter, and combine all of the ingredients together. Bake on 350 for 20-25 minutes. (I use a 9X9 pan)
1 cube butter
1 TB Cinnamon
2 TB Water
2 packages biscuits
Melt butter, and combine all of the ingredients together. Bake on 350 for 20-25 minutes. (I use a 9X9 pan)
Saturday, April 25, 2009
Tamale Pie (Casserole)
1 lb hamburger
1 med. onion, chopped
1 tsp cumin
1 tsp garlic salt or fresh garlic and salt
1 tsp chili powder
1 cup picante salsa
1 can tomato sauce
1 can diced tomatoes (I like the ones with jalapenos or green chilis)
1 can whole kernel corn
1 can olives, sliced
corn tortillas
grated cheese
Brown hamburger in skillet. When almost done add onion and spices and saute together. Add the rest of the ingredients except tortillas and cheese, although if you like a lot of cheese you can put some in this mix as well. Mix and heat slightly. Layer corn tortillas and hamburger mixture in a casserole dish, starting with a layer of tortillas, then layer of mix, tortillas, mix, tortillas and then top with cheese, covering the tortillas completely so they don't dry out.
Cover with tin foil and bake at 350 for 15-20 minutes. Uncover, and let bake another 5 minutes. Serve with sour cream.
*We like a lot of tortilla in ours, so I like to do a double thick layer of tortillas in the middle, and sometimes on the bottom as well.
1 med. onion, chopped
1 tsp cumin
1 tsp garlic salt or fresh garlic and salt
1 tsp chili powder
1 cup picante salsa
1 can tomato sauce
1 can diced tomatoes (I like the ones with jalapenos or green chilis)
1 can whole kernel corn
1 can olives, sliced
corn tortillas
grated cheese
Brown hamburger in skillet. When almost done add onion and spices and saute together. Add the rest of the ingredients except tortillas and cheese, although if you like a lot of cheese you can put some in this mix as well. Mix and heat slightly. Layer corn tortillas and hamburger mixture in a casserole dish, starting with a layer of tortillas, then layer of mix, tortillas, mix, tortillas and then top with cheese, covering the tortillas completely so they don't dry out.
Cover with tin foil and bake at 350 for 15-20 minutes. Uncover, and let bake another 5 minutes. Serve with sour cream.
*We like a lot of tortilla in ours, so I like to do a double thick layer of tortillas in the middle, and sometimes on the bottom as well.
Monday, April 6, 2009
Yummy Pork Chops
3-4 Pork Chops
1 Onion sliced into rings
3 Apples (whatever variety you like) sliced
Apple Juice (probably about a 1-2 cups-enough to cover bottom of crock pot an inch or so, but not completely cover pork chops)
1 TBS Mustard (or can use 1 tsp mustard powder)
Put pork, onions, apples and mustard into crock pot. Pour apple juice over the top. Cook on high 3-4 hours, low 6-8 hours or until pork is tender and falls apart easily.
This is a yummy way to make pork chops and you can just eat them as is with side dishes, or you can shred it and eat over rice, or make sandwiches. Enjoy!
1 Onion sliced into rings
3 Apples (whatever variety you like) sliced
Apple Juice (probably about a 1-2 cups-enough to cover bottom of crock pot an inch or so, but not completely cover pork chops)
1 TBS Mustard (or can use 1 tsp mustard powder)
Put pork, onions, apples and mustard into crock pot. Pour apple juice over the top. Cook on high 3-4 hours, low 6-8 hours or until pork is tender and falls apart easily.
This is a yummy way to make pork chops and you can just eat them as is with side dishes, or you can shred it and eat over rice, or make sandwiches. Enjoy!
Friday, March 27, 2009
Southwest Chicken (Crockpot)
So pretty much all of my favorite recipes I've stolen from other people :) This one I adapted from a recipe from Emily Anderson who also used to be in the ward. Easy to double if you have company and so good!
2 large frozen boneless skinless chicken breasts
1-1 1/2 cup Salsa
1 small bag frozen corn
1 can black beans, drained and rinsed
1/4 cup chopped cilantro (optional)
Layer in order in crockpot, cook on low 4-5 hours. Remove chicken and shred, then return to crockpot until ready to serve. Serve on tortillas or over tortilla chips.
Topping options:
Shredded cheese
Sour cream
Avocado
Cilantro
Lime wedges
2 large frozen boneless skinless chicken breasts
1-1 1/2 cup Salsa
1 small bag frozen corn
1 can black beans, drained and rinsed
1/4 cup chopped cilantro (optional)
Layer in order in crockpot, cook on low 4-5 hours. Remove chicken and shred, then return to crockpot until ready to serve. Serve on tortillas or over tortilla chips.
Topping options:
Shredded cheese
Sour cream
Avocado
Cilantro
Lime wedges
Crockpot Chicken and Glazed Carrots
I stole this recipe from Lydia Stewart who used to be in the ward and I make it all the time, it is so easy!
Crockpot Chicken and Glazed Carrots
4 boneless chicken breasts
1 can cream of celery soup (I never have that so I use cream of chicken)
1 bag baby carrots, or a bunch of peeled cut carrots
1/4 cup butter, melted butter (if you're feeling healthy, don't even throw it in)
1/4 cup brown sugar
*Lay chicken breast of bottom with cream of chicken spread over top. Throw in the rest, spreading evenly and cook for 5-6 hours on low. I usually serve over rice.
Crockpot Chicken and Glazed Carrots
4 boneless chicken breasts
1 can cream of celery soup (I never have that so I use cream of chicken)
1 bag baby carrots, or a bunch of peeled cut carrots
1/4 cup butter, melted butter (if you're feeling healthy, don't even throw it in)
1/4 cup brown sugar
*Lay chicken breast of bottom with cream of chicken spread over top. Throw in the rest, spreading evenly and cook for 5-6 hours on low. I usually serve over rice.
Tuesday, March 24, 2009
Crock Pot Chicken
3 or 4 chicken breasts
1 can cream of chicken soup
1/2 bag California blend vegetables (I like to use the whole bag)
1 cup grated cheese
pepper
Combine all ingredients in the crock pot. Cook on high for 6-8 hours. (Until chicken is cooked)
I like to cut my chicken into smaller pieces after it is cooked. The longer it is cooked, the more tender the chicken and it can be easily cut in the crock pot.
3 or 4 chicken breasts
1 can cream of chicken soup
1/2 bag California blend vegetables (I like to use the whole bag)
1 cup grated cheese
pepper
Combine all ingredients in the crock pot. Cook on high for 6-8 hours. (Until chicken is cooked)
I like to cut my chicken into smaller pieces after it is cooked. The longer it is cooked, the more tender the chicken and it can be easily cut in the crock pot.
Thursday, March 12, 2009
Breadsticks--best ever!
1 Tbsp yeast
3 1/2 - 4 cups flour
1 1/2 cups water (divided)
2 Tbsp sugar
1/2 tsp salt
Soften yeast in 1/2 cup of warm water. Mix sugar, salt, remaining 1 cup water, and 3 1/2 cups fo flour together: add yeast. Blend well adding enough remaining flour to form a soft dough. Kneed 6-8 minutes. Cover and let reast for 10 minutes while you make the spread. Then, grease cookie sheet. Put dough in middle fo pan and roll to outer edges. Spread topping over dough. Cut down the middle and across to from breadsticks before baking. Let rise until almost double (20-30 min). Bake at 350 for 20-25 minutes.
Spread
1/2 cup or 1 stick butter
1/4 cup mayonaise
1/2 cup parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt
*this can be used as a pizza dough recipe also
3 1/2 - 4 cups flour
1 1/2 cups water (divided)
2 Tbsp sugar
1/2 tsp salt
Soften yeast in 1/2 cup of warm water. Mix sugar, salt, remaining 1 cup water, and 3 1/2 cups fo flour together: add yeast. Blend well adding enough remaining flour to form a soft dough. Kneed 6-8 minutes. Cover and let reast for 10 minutes while you make the spread. Then, grease cookie sheet. Put dough in middle fo pan and roll to outer edges. Spread topping over dough. Cut down the middle and across to from breadsticks before baking. Let rise until almost double (20-30 min). Bake at 350 for 20-25 minutes.
Spread
1/2 cup or 1 stick butter
1/4 cup mayonaise
1/2 cup parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt
*this can be used as a pizza dough recipe also
Creamy Italian Chicken
In a crock pot:
3-5 chicken breasts (frozen-ok)
1/2 cup italian dressing (I use zesty fat free)
8 oz cream cheese (less fat still tastes as good)
1 can cream of chicken
*I mix the sauce together before putting in crockpot by either melting in the microwave or mixing in my mixer...otherwise you get little cream cheese balls)
cook on low 6-10 hours or 4-6 hours on high
serve over rice
*can also do this in the oven if you don't have a crock pot, probably about 300 degrees for 4 hours
3-5 chicken breasts (frozen-ok)
1/2 cup italian dressing (I use zesty fat free)
8 oz cream cheese (less fat still tastes as good)
1 can cream of chicken
*I mix the sauce together before putting in crockpot by either melting in the microwave or mixing in my mixer...otherwise you get little cream cheese balls)
cook on low 6-10 hours or 4-6 hours on high
serve over rice
*can also do this in the oven if you don't have a crock pot, probably about 300 degrees for 4 hours
Sweet and Sour Chicken
1-2 Chicken Breasts
1 bunch chopped green onion
1/2 tsp. Garlic Powder
*saute together until chicken is cooked
1 can pineapple (drain of juice for sauce)
1 pepper (Red is best)
1 pkg. California blend veggies OR your choice of other veggies: I prefer broccoli
*cook with meat and onions utnil veggies are tender
Sauce:
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup margarine
2 Tbsp vinegar or lemon juice
2 tsp cornstarch or 2 Tbsp flour
1/4 cup soy sauce or teriyaki sauce (for sweeter taste)
*mix together while meat an dveggies cook--when veggies are crisp/tender pour the sauce in. Bring sauce to a boil: sauce will get thicker, so keep stirring until desired thickness.
Serve over rice, =)!
1 bunch chopped green onion
1/2 tsp. Garlic Powder
*saute together until chicken is cooked
1 can pineapple (drain of juice for sauce)
1 pepper (Red is best)
1 pkg. California blend veggies OR your choice of other veggies: I prefer broccoli
*cook with meat and onions utnil veggies are tender
Sauce:
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup margarine
2 Tbsp vinegar or lemon juice
2 tsp cornstarch or 2 Tbsp flour
1/4 cup soy sauce or teriyaki sauce (for sweeter taste)
*mix together while meat an dveggies cook--when veggies are crisp/tender pour the sauce in. Bring sauce to a boil: sauce will get thicker, so keep stirring until desired thickness.
Serve over rice, =)!
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