Red Hot Raspberry Jello

2 6oz. packages raspberry Jello
3.5 c. hot water
7-8 oz. Cinnamon Red Hot candies
3 c. applesauce

Put water and red hots in a pan on the stove and let them come to a boil. As soon as it boils, poor the hot water over the two packages of jello that you have placed in a bowl and stir until dissolved (about 3 minutes). Add the applesauce and stir. Pour into 9x13 pan and refrigerate until set. Cut into squares and serve topped with whipped cream.

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.

Austrian Red Cabbage

Austrian Red Cabbage

In a large skillet over medium heat, saute the following for 7 minutes:
1/4 c. butter
1 medium onion, finely diced
1 large apple
1 clove garlic, minced

Add and saute for 5 more minutes:
1 head of red cabbage, sliced (julienned)

Add the following ingredients and simmer until the cabbage is tender:
1 c. red wine (cooking wine works fine for this!)
1/3 c. red wine vinegar
1/3 c. sugar
1/4 tsp. ground cloves
salt and pepper to taste

Coconut Rice

2 c. white or Jasmine rice

1 can coconut milk

2 c. water

1 tsp. Kosher salt

Splash of white vinegar (optional, but it helps with the texture)

1-2 tsp. white sugar

Large handful of chopped green onions

Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, sugar, and onions in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add black pepper (if desired) and additional salt if necessary. Serve with any Asian or tropical-inspired food.

Orange Thai Beef Skewers

adapted from ourbestbites.com

• 1/4 C soy sauce
• 1/4 C seasoned rice wine vinegar
• 1 T honey
• 1T sesame oil
• 1 t ground ginger
• 1 t coriander ( I substituted a few chopped cilantro leaves)
• 1 orange
• 4 cloves garlic
• 2-4 t Sriracha chili sauce (you can buy this in the Asian foods section at most grocery stores...look for a rooster on the bottle.)
• 1 1/2 lb flank steak

First make your marinade in a bowl or large Ziplock bag: Juice the orange and add the soy sauce, vinegar, honey, sesame oil, ginger, coriander/cilantro, and garlic. Then add Sriracha to your liking. 2 teaspoons was mild enough for my family.

Take the flank steak and slice it across the grain into about 1/4" slices, then add them to the Ziplock/bowl and marinate in the fridge at least 4 hours. Preheat your grill, then take your skewers (pre-soaked in water for at least 30 mins. if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Serve piping hot off the grill!

I served these skewers with another fabulous recipe I adapted from ourbestbites.com, Coconut Rice.

Hashbrown Breakfast Casserole

Breakfast Casserole
1bag frozen hash brown potatoes (I have used shredded, potatoes o'brien, etc. All have worked great.)
1 cube butter, melted
salt and pepper to taste
2 c. diced ham
2 c. grated cheddar cheese
1/2 c. diced green pepper
8 eggs
2 c. milk
Rinse your potatoes in a colander under cold water and then lay them out on paper towels to drip dry. Pat the top of your potatoes with paper towels and then put them into a 9x13 baking dish. Pour the melted butter over the top of the potatoes and salt and pepper them to taste. Bake at 425 for 25 minutes and allow them to cool completely.
Sprinkle the ham, cheese and diced green pepper over the cooled hash browns. Mix the eggs and milk thoroughly with a wisk in separate bowl and then pour that over the potatoes, ham, etc.
Bake at 350 for 45 -60 mins, or until the eggs in the middle are cooked.
Notes: I always add some crushed red pepper flakes or a few dashes of hot sauce to my eggs/milk mixture for a little kick. I have also added a little finely diced onion with the green peppers.

Asian Sesame Chicken and Broccoli

Asian Sesame Chicken and Broccoli

8 oz. angel hair pasta
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts - cut into thin strips
3/4 c. Kraft Asian Toasted Sesame Dressing (on the salad dressing isle)
3 Tbsp. soy sauce
1/4 tsp. each: ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile, spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl. Add chicken mixture and mix together (lightly). Sprinkle with peanuts and serve.

*Note* If you are nervous about the crushed red pepper flakes, just add 1/8 of a tsp. starting out. You can always add more after the fact.

Chunky Artichoke Salsa

This is more of a "throw it all together and call it good" recipe. The amounts listed below are just a rough estimate!

Chunky Artichoke Salsa

1 jar marinated artichoke hearts, chopped
1/4 c. chopped olives
2 T. chopped red onion
3 medium tomatoes, chopped
1 clove garlic finely chopped
2 T. chopped fresh parsley
salt and pepper to taste

Mix all ingredients and serve with tortilla chips.

Granola Bars

Granola Bars

5 c. old fashioned oats, roasted at 350 degrees for 15 mins. or until golden
5 c. mini marshmallows
6 T. butter + more for pan
1/2 c. honey
1 c. chunky peanut butter
1 c. coconut
2 c. raisins or craisins
1 c. whole almonds
1/2 c. sunflower seeds

Combine butter, honey, peanut butter, and marshmallows in saucepan over med-low heat, stirring until melted and combined. In a large bowl combine oats, raisins, coconut, nuts, and sunflower seeds. Pour melted mixture over ingredients in bowl and mix well. Press the mixture lightly into a large buttered pan. Allow the mixture to set up and cool, then cut into bars and store in a tightly sealed container.

Chili

This makes a big batch of chili. If I'm only feeding my family I usually 1/2 the recipe.

2 lbs. ground beef

1 small onion-chopped

2 (14.5 oz.) cans diced tomatoes

2 (14.5 oz.) cans chili beans WITH sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can green chilies-drained

1 (2 oz.) jar diced pimentos (drained) use half the jar

2 garlic buds-minced

1 TBS. chili powder

1 cup ketchup

Brown beef with onion until brown. Add all remaining ingredients and simmer for 2 hours.

Nutella Brownies...

Ingredients
1/2 cup all-purpose flour

1/4 teaspoon salt
2 eggs
1 cup nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, room temperature

Directions
Preheat oven at 325°F Line 9 in square pan with parchment paper. (These were really gooey & messy to get out so the parchment paper makes it so much easier to lift them out)
In a bowl, mix flour and salt. Set aside.
In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy, about 2 minutes. At low speed, add dry ingredients alternating with melted butter.
Spread in the pan. Cook 35 to 40 minutes.
Let cool in the pan about 2 hours. Remove from pan and cut in squares.

I also made "Nutella Frosting" which I did not measure the ingredients for. I would guess it was about:
1 1/2 cups powdered sugar
3 (or so) T Nutella
2 T milk
splash of vanilla
Mix with electric mixer. Add more powdered sugar or milk depending on desired consistency. And of course add more Nutella if that's not chocolately enough!

Creamy White Chili...

1 lb chicken breasts
1 medium onion, cut into fourths
1 1/2 tsp garlic powder
2 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (depending how thick a consistency you like)
2 cans chopped green chilies (if you like less kick, add just one can)
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Place chicken breasts and large chunks of onion in a shallow baking dish, drizzle them with olive oil and bake at 350 until the chicken is just done.  The onion may start to brown on the edges.  Shred the chicken and chop the onion very small. Combine the chicken, beans, onion, chilies and seasonings in a pot and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, let it cool slightly, and then stir in the sour cream and cream. Serve immediately.

Shelly's favorite!  (marking this so I know this is the one!)

Strawberry Lemonade...

8 cups of water
1 small can lemonade concentrate
3/4 c. pink lemonade mix
1 small jar strawberrry syrup (11-12 oz)
2 Liter bottle of Sprite

Add frozen straberries as a garnish

Fresh Peach Pie...

5-7 sliced peaches
2 mashed peaches
½ cup water
3 TBS. Cornstarch
1 cup sugar
2 TBS. Butter
1/4 - 1/2 tsp. Almond extract

Slice peaches in already cooked pie shell. Boil mashed peaches, water, cornstarch, sugar, and butter together for 5 minutes. Take from heat and add 1/4-1/2 tsp. Almond extract. Cool. Pour over peaches and refrigerate.

Pork Burritos...

2 lb. Pork Roast

1 can diced tomatoes

1 jar salsa

Pour ingredients into crock pot and cook on low for 8-10 hours. Shred meat. Put black beans, rice, cheese, sour cream, avocado, and meat mixture into tortilla. Roll up and eat.

London Broil...

Combine in mixing bowl

1/2 cup soy sauce

3 TBS. Dijon Mustard

1 TBS. Black Pepper

4 Garlic cloves (peeled and chopped) or minced garlic in a jar (equivalent measurements should be listed on the jar)

1/4 cup Worcestershire sauce

Mix well with wire whisk

Add 3 lbs. London Broil (or flank steak) with above ingredients in a zip lock bag. Marinade for 3 hours or up to 4 days.

Put meat on a hot outdoor grill and cook for 8 minutes on each side. Take off grill and let sit for 10 minutes. Slice meat at an angle with an electric knife.

Lemon Chicken Stir Fry with Pea Pods...

3-4 chicken breasts

1/2 medium onion chopped

2 garlic cloves, minced

2 TBS. Butter

1 TBS. Cornstarch

1 can chicken broth

1 large carrot sliced diagonally

2 TBS. lemon juice (real lemon)

1/2 tsp. grated lemon rind

1/2 tsp. salt

1 cup snow pea pods or (8 oz. box)

1 TBS. parsley

1 1/2 cups dried minute rice

In saucepan melt butter, saute' chicken and onion and garlic until chicken is mostly done. Stir in cornstarch and cook for one minute. Add chicken broth, lemon juice, carrots, lemon rind, and salt. Bring to a boil. Stir in pea pods and parsley and rice. Cover and remove from heat and let stand for six or seven minutes. Stir and Eat.

Chicken Divan...

Boil and cube 5 pieces of chicken

2 cans cream of chicken soup

1 cup mayo

1/4 cup lemon juice (can decrease if you don't want a strong lemon flavor)

2 head of Broccoli

Line pan with blanched broccoli. Combine chicken, 2 cans of cream of chicken soup, mayo, and lemon juice. Put chicken filing in center of the pan so the broccoli stays on the outside. Top with grated cheese and little pieces of bread.

Cook on 350 degrees for 25-30 minutes.

Chicken Cordon Blue...

4-8 Chicken Breast

1-2 pieces of bacon for each piece of chicken

Cheap beef sandwich meat (I use Carl Buddings)

1 can cream of mushroom soup

1 cup sour cream

Cook bacon until almost crisp. Lay sandwich meat in a single layer on the bottom of a greased 9X13 pan. Wrap chicken in semi cooked bacon. Lay wrapped chicken in bottom of 9X13 pan. In separate bowl, whisk 1 can of cream of mushroom soup and 1 cup sour cream together. Can double sauce if preferred. Pour over chicken. Cover and refrigerate over night. Cook uncovered on 275 degrees for 3 hours.

Mandarin Orange Jello Salad...

1 small package Orange jello

1 small package vanilla pudding (instant)

4 TBS. Tapioca Pudding (Dry)

3 cups boiling water

12 oz. cool whip

2 small cans Mandarin Oranges

Add Tapioca to boiling water. Whisk constantly for 5 minutes. Add jello and pudding to water mixture. After mixing, cool slightly. Fold in cool whip and oranges. Refrigerate for several hours.

BBQ Chicken Pizza...

2 pkg. crescent rolls

6 TBS. BBQ Sauce

Shredded Cheese (your choice)

1/2 cup mayo

2 cooked chicken breasts diced

1/2 green pepper diced

3 green onions (optional)

2 TBS. Ranch Dressing

Lay rolls out into baking sheet. Bake as directed or until just golden. Mix mayo and ranch dressing together; spread over "pizza crust" Mix chicken, BBQ sauce, and green peppers together and sprinkle on top. Sprinkle shredded cheese and chopped green onion on top.

Vanilla Popcorn...

1 c. unpopped popcorn

Pop into large bowl and set aside

1 cube butter

3/4 cup corn syrup

1 cup sugar

Mix together. Boil for one minute. Remove from heat and add 3/4 tsp. dry vanilla or 3 tsp. liquid vanilla. Stir to coat. Serve

Teriyaki Alfredo Pasta....

2 to 3 chicken breast (marinated in teryiaki sauce, grilled, and sliced into strips)

1 Red Bell Pepper sliced
1 yellow zucchini sliced
1 green zucchini sliced
1 package sliced mushrooms

½ cup Butter
2-4 oz. Cream Cheese (depending how much of a cream cheese taste you want)
1 pint Heavy Cream
¾ tsp. Garlic Powder
Salt
Pepper
1 cup Parmesan Cheese
1/2 cup to 1 cup teriyaki sauce
Drizzle of honey
1 TBS. cornstarch

Any cooked Pasta Noodles

In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk constantly until it boils. Bring to a boil. Stir every few minutes. Simmer for 15- 20 minutes. Add the teriyaki sauce starting with a 1/2 cup and then tasting it, then adding more depending on how much of a teriyaki flavor you like. Drizzle in some honey. Whisk well. Mix 1 tablespoon cornstarch and a little water into a cup and add to alfredo sauce. Let simmer until thickened. Take from heat and stir in cheese. Cover and let sit for 5 minutes. While the alfredo sauce is simmering drizzle a pan with olive oil and saute' the bell pepper and mushrooms for a few minutes and then add the zucchini. Saute' until all vegetables are tender. Grill marinated teryiaki chicken and cut into strips. When ready to eat, layer your plate with pasta, vegetables, chicken and sauce.

Sticky Buns...

2 Doz frozen rhodes rolls
1 (3oz.) package instant vanilla pudding
3/4 cup white sugar
3 T. cinnamon
3/4 cup brown sugar
3/4 cup butter
3/4 cup light corn syrup
1 cup whipping cream
1 cup chopped nuts (optional)

Arrange frozen rolls in 2 9x13 inch greased pans. Do
this while dough is still frozen (or three 9x9 pans).
Mix dry pudding,sugar and cinnamon and sprinkle over
frozen dough.

Melt butter, brown sugar, corn syrup, and cream. Warm
until dissolved, then add chopped nuts and pour
mixture over dough. Cover with plastic wrap and let
rise on counter overnight. Bake at 350 for 20-25 mins
when done turn upside down onto cookie sheet and
enjoy.

Funeral Potatoes...

8 lbs potatoes, boiled til tender (or you can bake them and then scoop out the insides...)
3 cups sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz cream cheese
3-4 cups grated cheddar cheese

Once our potatoes are cooked, dice them into small pieces and place them in a large bowl. In a large sauce pan over medium low heat, combine the sour cream, soups and cream cheese and stir until melted and warm, then stir in the cheddar cheese and pour the sauce over the potatoes and stir to combine. Then pour the whole thing into a very large casserole dish and back at 350 until it's hot in the middle.

Taco Soup II...

1 pound ground beef
1/2 cup chopped onion
2 can RoTel tomatoes, Cilantro with Lime style
1 can whole kernel corn
1 8 oz can tomato sauce
1 package taco seasoning (I start with about half a package and add up to the whole packet if I think it needs it)

1/2 - 1 package hidden valley ranch packet
1 16oz can black beans

1 16 oz. can Pinto Beans or Chili Beans
shredded cheese
sour cream
corn chips

Saute beef with onion till cooked in a large pot. Add tomatoes, drained corn, tomato sauce, taco seasoning, ranch seasoning and then drained and rinsed beans in that order (why, I have no idea, that's just what the original recipe said...). I sometimes have to add a half or a whole cup of water to get it to the consistency that I want. Simmer for one half hour or on low before serving. Top with shredded cheese, corn chips, sour cream, etc.

Brunch Strata...

3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cubed fully cooked ham
1 ½ cups chopped onion
1 ½ cups chopped red pepper
2 cloves garlic, minced
1/3 cup vegetable oil
2 (8 ounces) packages cream cheese, softened
½ cup half-and-half cream
12 eggs
4 cups cubed day-old bread
3 cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper

In a large skillet, saute the mushrooms, zucchini, ham, onion, peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.

In a large mixing bowl, beat the cream cheese and half-and-half until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11x7x2 inch baking dishes. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. (If refrigerated, may need more baking time.)

Creamy Cilantro Sauce

8 oz. cream cheese
1 T sour cream
1 (7oz) jar of Salsa Verde
1 t. ground black pepper
1 t. celery salt
2 t. garlic powder
1 bunch cilantro
1 T. fresh lime juice.

Combine above ingredients in a blender or food processor until smooth. Serve with any type of Mexican dish as a topping.

Chocolate Bundt Cake...

1 yellow cake mix
1 large box instant choc. pudding mix
3/4 c. oil
3/4 c. water
4 eggs
8 oz. sour cream (plus more for the frosting, see below)
6 oz. chocolate chips

Combine all ingredients except the sour cream and chocolate chips and mix thoroughly. Stir in the sour cream and the chocolate chips. Pour into a bundt pan that has been sprayed with cooking spray and then coated with granulated sugar. Bake at 350 for 1 hour. Pour the frosting over the cake when it is just barely still warm.

Frosting

1 can Betty Crocker Milk Chocolate Frosting
about 1/3 c. sour cream

In a glass bowl, warm the frosting in the microwave about 20 seconds, until it is soft and pourable, but not steaming hot. Stir in the sour cream and then drizzle over the barely warm cake.

Italian Sandwiches

1 1/2 lbs. hamburger
1 1/2 lbs. Italian sausage
2 large onions, sliced
2 large green peppers, sliced
2 large sweet peppers, sliced
1 tsp. salt
1 tsp. pepper
1/4 tsp. crushed red pepper flakes
8 sandwich rolls
Monterey jack or pepper jack cheese

Brown hamburger and sausage. Drain. Place a third of veggies in the bottom of crock pot. Top with half the meat. Repeat layers; top with remaining veggies. Sprinkle with salt, pepper, and red pepper flakes. Cook for 6 hours on low. Serve inside roll with cheese on top. This is wonderful with or without red pepper flakes. Also is a great recipe to half as it makes a ton!

Chex Mix...

1 box Rice Chex

1 box Golden Grahams

1/2 bag marshmallows

3/4 to 1 bag chocolate chips (Can use white or brown or a mixture)

Syrup

2 sticks +2 Tablespoons Butter

1 1/2 cups sugar

1 1/2 cups Karo syrup

1 1/2 tsp. vanilla

Mix in saucepan and bring to a boil.  Boil for 3 minutes

Pour over cereal and mix well.  Pour over marshmallows and chocolate chips and mix really well.  Spread on parchment paper to cool.   

Strawberry Spinach Salad...

1 bag of spinach

1 pint strawberries

8 oz. slivered almonds

1 can Mandarin oranges drained (optional)

Dressing

Put in Blender

1/4 tsp. Worcestershire sauce

1/2 cup sugar

1/4 cup vinegar

1 Tbs. poppy seeds

1 1/2 tsp. dried minced onion

1/4 tsp. paprika

1/2 cup oil

2 tsp. sesame seeds.

Could also use Brianna's Brand Blush Wine, Poppy Seed, or Raspberry Vinaigrette Dressing. Toss salad with dressing just before serving.

Pasta Salad...

1 lb. box pasta noodles (I use penne)

1 can diced olives

1/2 red onion (optional)

1/2 bag shredded carrots

1-2 cucumbers diced

3 big tomatoes diced

1 bottle Kraft Italian dressing (as much to your taste)

Salad Supreme

Cook noodles according to package directions.  Rinse with cold water and drain well.  Transfer to a bowl and let cool in refrigerator.  Add above ingredients and sprinkle with salad supreme.

Pasta Chicken and Pea Salad...

1 lb. box any pasta noodles (I like mini penne or macaroni)

1 big can white chicken breast (shred with fork)

1/2 bag frozen peas (thawed)

1/4 onion chopped

4-5 stalks celery chopped

Boil pasta noodles until al dente and drain and rinse.  Let noodles cool slightly.  Add chicken, peas, onion, and celery.

Dressing

1 cup mayo

3 tsp. lemon juice

1 Tbs. milk

Whisk until smooth.  Add to salad.  May need to double.  Refrigerate and eat.

Frog Eye Salad...

1/2 box frog eye noodles (Acini Pepe)

Cook according to package directions and rinse with cold water

1 small package vanilla pudding

3/4 cup milk

Mix pudding and milk together and set aside

2 15 oz. cans pineapple tidbits drained

2 10 oz. cans mandarin oranges drained

2 8 oz. cool whip

Shredded coconut and marshmallows to taste.  Mix all ingredients together in a bowl.  Stir and refrigerate.

Farmer Chicken Salad...

5 cups cubed, cooked chicken (5-6 chicken breasts)

2 Tbs. Olive or Vegetable Oil

2 Tbs. Vinegar

2 Tbs. Orange Juice

1 tsp. salt

Mix above ingredients together and let marinade for a couple hours in refrigerator.

3 cups cooked white rice cooled (Uncle Ben's Original Recipe)

1 1/2 cups red grapes (cut in half)

1 cup pineapple

11 oz. can mandarin oranges (drained)

1 cup slivered almonds

1 1/2 cups celery

Dressing 

1 1/2 cup mayo (may need to use more)

Combine all ingredients and serve.

Chinese Chicken Salad...

1/2 lb. cooked shredded chicken or 2 large cans of chicken

1 head shredded lettuce

4 stalks green onion

2 Tbs. chopped almonds

2 Tbs. toasted sesame seeds

2 oz. Deep fried rice sticks (Maifun)

Dressing

2 Tbs. sugar

1/4 cup oil

1 tsp. salt

1 tsp. accent

1/2 tsp. pepper

1 Tbsp. sesame oil

3 Tbsp. Japanese vinegar

Mix chicken, lettuce, onion, almonds, sesame seeds, and rice sticks together.  Prepare dressing by mixing oil, sugar, salt, accent, pepper, sesame oil, and Japanese vinegar together.  Toss salad just moments before serving.

Mom's Chicken Salad...

4 Chicken breasts cooked and cut into cubes

1/2 cup sliced celery or more

1/2 cup sliced almonds

6 pieces of bacon cooked and crumbled

avocado and boiled eggs (optional)

Dressing

1 1/2 tsp. lemon juice

1/2 cup mayo (can double if needed)

Mix all together, chill, and serve on croissants

Chicken and Rice Salad...

1 package Uncle Bens Fast Cook Long Grain and Wild Rice

2 cups chopped cooked chicken (2-4 chicken breasts)

1 cup seedless grapes cut in half

1 cup cashew halves

2 TBS. onion

Cook rice according to package directions.  When rice has cooled, put the rest of the ingredients in.

Dressing

1 cup mayo

1 TBS. Milk

3 TBS. Lemon Juice

Whisk dressing together and pour over salad before serving.

Broccoli Cauliflower Salad...

1 big head broccoli

1 head cauliflower (might not need all of it)

1/4 cup red onion diced 

1 package bacon

cheddar cheese (cubed or shredded)

Cut broccoli and cauliflower into small bite sized pieces.  Add rest of ingredients.

Dressing 

1 cup mayo

1/4 cup sugar

2 TBS. apple cider vinegar

Whisk above ingredients together until dressing is smooth.  Toss and coat.  Refrigerate.  I usually double the dressing.

Tortilla Soup...

2-3 cups chicken broth

2 chicken breast cooked and cubed

a few dashes of garlic salt

15 oz. can diced tomatoes

14.5 oz can whole corn (drained)

15 oz. can black beans (optional)

2-3 tsp. chili powder

Monterey Jack Cheese, grated

Avocado Slices (optional)

Lime juice (optional)

Tortilla Chips

2 Tbs. Sour Cream

Add cooked chicken, broth, garlic salt, tomatoes,  corn, beans, chili powder in crock pot.  Cook on low in crock pot for a few hours.  Before serving soup, add sour cream.  It makes the soup creamy.  To serve, layer tortilla chips on bottom of bowl, squirt with lime juice, sprinkle grated cheese and spoon hot soup over.  Top with avocado slices and more cheese.

Mount Rainier Chili

6 cans white beans, drain mostly
6 cups chicken broth
4 cloves garlic
2 4 oz. cans diced green chilis
2 tsp. ground cumin
1.5 tsp. dryed oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper

Cover 3-4 chicken breasts in olive oil and season with salt and pepper. Bake in oven at 350 until cooked throughout (25 min.). After chicken is cooked, cut into bite size pieces. Mix above ingredients in large pot and bring to a boil, then add chicken. Before serving, shred 1 cup Monterey Jack Cheese into pot and stir. Serve with tortilla chips, avocado, tomato and sour cream.

Mom's Chili...

1 lb. hamburger

30 oz can hunts chili beans or 2 cans chili beans

2 cans tomato soup

2 cans water

1 1/2 tsp. chili powder

1/2 tsp garlic powder

Brown hamburger, then add rest of the ingredients and simmer for 45 minutes.  

Baked Potato Soup...

4 large baking potatoes

2/3 cup butter

2/3 cup flour

6 cups milk

1 cup sour cream

2 cups cooked bacon (crumbled)

5 oz. grated cheese

4 green onions (optional)

salt and pepper

Heat oven to 350 degrees and bake the potatoes until tender.  Melt butter in a saucepan.  Slowly blend in flour with wire whisk until thoroughly blended.  Gradually add milk to the butter/flour mixture, whisking constantly.  Whisk in salt and pepper and simmer over low heat, stirring constantly.  Cut the potatoes in half, scoop out the insides and set aside.   When milk is hot, whisk in potatoes.  Whisk well, add sour cream and crumbled bacon.  Heat thoroughly.  Add cheese a little at a time until it is melted.

Autumn Soup...

1 lb. hamburger

1 cup onion

4 cups beef broth

1 cup diced celery

2 tsp. salt

1 bay leaf

1 cup diced carrots

1 cup diced potatoes

1 tsp. kitchen boquet

1/4 tsp. pepper

1/8 tsp. basil

1 qt. tomatoes, undrained

Brown hamburger and onion.  Stir in the rest of the ingredients except tomatoes.  Simmer 45 minutes or until potatoes are starting to get soft.  Add tomatoes and simmer 30 minutes.  Don't overcook potatoes.  Can lessen cooking time.

Easy Banana Bread...

1 box yellow cake mix

1 small package instant Banana Cream Pudding

1/2 cup water

1/2 cup oil

3 Ripe Banana, mashed

4 eggs

Mix all ingredients together.  Pour into 2 large or 4 small greased loaf pans.  Bake at 350 degrees for 40-45 minutes.  I would cook for less time if using small loaf pans.

Taco Soup...

1 lb. Hamburger

1 onion (optional)

15 oz. can black beans

15 oz. can pinto beans

15 oz. can kidney beans

15 oz. can chili beans

15 oz. can corn (optional)

28 oz. can diced tomatoes

2 15 oz. cans of water

16 oz. can Italian seasoned tomato sauce 

16 oz. jar mild or medium salsa

Brown hamburger and onion in large stock pot.  Add rest of ingredients and simmer for 1 hour. Serve with cheese, sour cream, Frito's or tortilla chips, olives, and lettuce.

This soup makes a large amount and freezes well.

BBQ Pork Ribs...

1 lb. Boneless Pork Ribs
Homemade BBQ Sauce

Place ribs into crock pot.  Pour a little water into crockpot.  Cook 4-6 hours on low or until meat is tender.  Drain water and take all fat off of ribs and then cover with homemade BBQ Sauce and cook on low for another hour to an hour and a half.  Serve with baked or mashed potatoes.

Turkey Burgers...

1 lb. Ground Turkey Breast

Monterrey Jack Cheese

Bread Crumbs

Dry Ranch Dressing Mix

1 TBS. Extra Virgin Olive Oil

Place turkey breast in mixing bowl.  Add desired amount of above ingredients and mix well.  Make into 4 patties and grill.  Serve on a hamburger bun with a slice of tomato, lettuce, and your favorite sauce (ketchup, mustard, ranch, honey mustard, etc.).   

Oven Fries...

4-7 Baking Potatoes

Johnny's Seasoning Salt

Extra Virgin Olive Oil

Scrub potatoes and cut potato in half length wise.  Then cut both pieces into strips.  Place desired amount of potato strips onto cookie sheet.  Drizzle with olive oil and sprinkle Johnny's seasoning salt over the potatoes.  Cook for 15-20 minutes or until potatoes are tender on 425 degrees.  Serve with Fry Sauce.

Fry Sauce

desired amount of mayonnaise

desired amount of BBQ sauce

Mix with whisk until you reach desired taste and consistency

Teriyaki Chicken...

3 Boneless Skinelss Chicken Breasts

Mr. Yoshida's Original Gourmet Sauce

Place chicken breast in crock pot and cover with Mr. Yoshida's sauce.  Cook on low for 4-6 hours until chicken is tender.  Just before serving, shred chicken and place back in crock pot.  Serve over rice.

Cream Cheese Chicken...

4 Boneless Skinless Chicken Breasts

1 Package Dry Italian Dressing Packet

1/2 Cup Water

1 Can Cream of Chicken Soup

8 oz. Block of Cream Cheese

Place chicken breasts, water, and Italian Dressing packet in crock pot.  Cook on low for 4-6 hours until chicken is tender.  One hour before serving, in a mixing bowl, add cream cheese and can of cream of chicken soup. Microwave on low for 1-2 minutes until cream cheese is softened and stir well.  During this time I take chicken out and shred.  Put chicken back into crock pot and then add the cream cheese mixture.  Add to crock pot and stir well.  Cook for one more hour.  Can add more water if the mixture is to thick.  Serve over rice.

One Month Menu with Grocery List...

***Anything with a star are ingredients I usually always have on hand

Tips that work for our family...I buy a 50 lb. box of Potatoes at our Stake Farm and I know that I always have potatoes on hand. I always buy my cheese in blocks and grate it on my own. I feel like it is more cost effective and lasts longer. I buy my canned soups at case lot sales so I always have them on hand and don't have to buy during my weekly/monthly trip to the grocery store. I always buy my meat when it goes on sale and keep it in an outdoor freezer. I always have the meat I need on hand for a few months at a time.

Week 1

1-Grilled Ham & Cheese with Tomato Soup

2-Baked Ziti, Cesar Salad, & Garlic Toast

3-Cream Cheese Chicken, Rice, and Steamed Broccoli

4-Left Overs

5-Roast, Mashed Potatoes, and Salad

6-Left Overs

7-Eat Out

Grocery List for Week One

2 Box Butter (usually last me the whole month)

Bread

Block of Colby Jack Cheese

1 Package Oscar Meyer Deli Sliced Ham

**1 Can Tomato Soup 

16 oz. Box Ziti Pasta

12 oz. Jimmy Dean Sausage

**1 Jar Spaghetti Sauce

1 Bag or Block Mozzarella Cheese

2-8 oz. Cream Cheese

16 oz. Heavy Whip Cream

**1 Bag or Bottle Parmesan Cheese (Sam's Club, I buy in the plastic bottle and freeze in one cup increments so I always have Parmesan cheese on hand)

1 Head Romaine Lettuce

1 Bag Croutons

1 Bottle Cesar Dressing

1 Box Garlic Toast (Sam's Club which last for whole month of meals)

**Rice 

1 Head of Broccoli

4 Chicken Breast

1 Chuck or Rump Roast

**Beef Bullion Cubes

**Bag of Potatoes

1 Tomato

1 Cucumber

1 Sour Cream

**Kitchen Bouquet

**1 Box Lipton Beefy Mushroom Soup Mix

Week 2

1-Cheeseburger Soup & Rhodes Bread Loaf

2-Spaghetti, Corn, & Garlic Toast

3-Turkey Burgers, Oven Fries, & Broccoli

4-Left Overs

5-Chicken Enchiladas, Chips & Salsa, Black Beans, (Sometimes I substitute Rice instead of Chips and Salsa.)

6-Left Overs

7-Eat Out

Grocery List for Week 2

1lb. Hamburger or Sausage

1 lb. Hamburger

1 lb. Ground Turkey Breast

1 Bunch Celery (I freeze my extra whenever I buy celery and I usually have some on hand in freezer)

1 bag shredded carrots (I freeze my extra carrots also)

16 oz. Velveeta

**2 cans chicken broth

1 Sour Cream (Probably have enough from week 1)

Bag with 5 Rhodes Bread Loaf

**Spaghetti Noodles

**3 cans tomato sauce

**1 can tomato paste

**Oregano 

**Basil

**Garlic Powder

**Vinegar

**Parsley Flakes

**Sugar

**Honey

**Chili Powder

**Lime Juice

**Johnny's Seasoning

**Extra Virgin Olive Oil

**Salad Supreme

1 bag Frozen Corn

1 onion

**Dry Ranch Dressing Mix

Block Monterrey Jack Cheese

1 Head Broccoli

1 Package Small Flour Tortillas

2 cans Mild Green Enchilada Sauce

Heavy Whip Cream (Should have enough from buying for the week before)

Block Pepper Jack Cheese

4 Chicken Breast

1 Bag Tortilla Chips

**1 jar Salsa

**1 Can Black Beans

**Potatoes (Should have enough from week before)

Week 3

1-Creamy Chicken Noodle Soup & Rhodes Bread Loaf

2-BBQ Pork Ribs, Baked Potatoes, & Green Beans

3-Left Overs

4-Teriyaki Chicken, Rice, Peas

5-Left Overs

6-Chicken Bread Braid

7-Eat Out

Grocery List for Week 3

10 Chicken Breast

**Chicken Bullion cubes

12 oz. Bag Frozen Egg Noodles

**3 cans Cream of Chicken Soup

**1 can Evaporated Milk

2 Rhodes Bread Loaf (Already have from week before)

**1 bottle Mr. Yoshida Original Sauce (I buy at Sam's Club and it lasts me a long time)

Shredded Carrots (Have in freezer from week before)

Celery (Have in freezer from week before)

**Rice

1 bag frozen peas

1 block cream cheese

**lemon juice

**Milk

**Potatoes

**Can of Green Beans

1 container Sour Cream

**Ketchup

**Dry Mustard

**Honey

**Liquid Smoke

**Brown Sugar

Week 4

1-Cheesy Potato Soup & Rhodes Bread Loaf

2-French Dip & Corn

3-Turkey Steaks, Oven Fries, & Green Beans

4-Left Overs

5-Little Cheddar Meat Loaves, Baked Potatoes, Salad

6-Left Overs

7-Eat Out

Grocery List for Week 4

1 Rhodes Bread Loaf (Already have from week before)

**3 cans chicken broth

**Potatoes

**Milk

**Bag Shredded Cheddar Cheese

16 oz. Heavy Whip Cream

**Bacon Bits (Sam's Club, In big bag and lasts a long time in my fridge)

1 Chuck or Rump Roast

**Soy Sauce

**Thyme

**Bay Leaf

**2 Cans Beef Broth

**Garlic Powder

**Peppercorns

**Rosemary

1 Bag of 6 Sub Rolls

Monterrey Cheese (Have from Previous shopping trip)

1 Bag Frozen Corn

Turkey Steaks (Maddox Turkey Steaks available at Sam's Club) 

**Mrs. Dash Seasoning

**Potatoes

**Can of Green Beans

1 lb. Hamburger

**Eggs

**Milk

**Cheddar Cheese (I use Colby or whatever kink I have on hand from when I bought the previous week)

1 onion

**Quick Oats

**Ketchup

**Brown Sugar

**Dry Mustard

1 Head Romaine Lettuce

1 Tomato

1 Cucumber