1/2 bag Schwan's diced chicken, thawed and shredded
1/2 lb. bacon bits
2 stalks celery, finely chopped
4-6 green onions, finely chopped
1/4 C mayo, 1/4 C sour cream, 1 T dijon mustard, salt & pepper to taste
Jun 6, 2011
Potato Salad
5 lb. potatoes, peeled, cubed and boiled until tender
7 hard boiled eggs, chopped
1/2 large sweet onion, chopped
4 stalks celery, chopped
"Salad Sauce" x 5
7 hard boiled eggs, chopped
1/2 large sweet onion, chopped
4 stalks celery, chopped
"Salad Sauce" x 5
"Salad Sauce"
For potato or macaroni salad.
1/4 C mayo
1 t sugar
1 t vinegar
1/2 t salt
1/4 t pepper
*Adjust to amount of dry ingredients.
1/4 C mayo
1 t sugar
1 t vinegar
1/2 t salt
1/4 t pepper
*Adjust to amount of dry ingredients.
May 11, 2011
Pork, Apple and Cheddar Meatballs with Egg Noodles
EveryDay with Rachael Ray
Ingredients:
2 lbs. ground pork
2 C coarsely grated sharp cheddar cheese
1 1/2 C breadcrumbs
2 small, tart apples, peeled and grated
1 small onion, grated
1 C chopped, fresh parsley
2 eggs, beaten
salt and pepper
24oz. pkg. egg noodles
8 T butter, cut into pieces
Directions:
Preheat the broiler. Line a rimmed baking sheet with foil and spray with cooking spray. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 6 T parsley, eggs, 3 t salt and 1/2 t pepper. Shape into meatballs, arrange on baking sheet, broil until golden brown and cooked through about 8-10 minutes.
Meanwhile, in a pot of boiling, salted water, cook the noodles. Drain, then return to the pot and toss with butter and remaining parsley; season with salt and pepper. Serve meatballs on top of noodles.
Ingredients:
2 lbs. ground pork
2 C coarsely grated sharp cheddar cheese
1 1/2 C breadcrumbs
2 small, tart apples, peeled and grated
1 small onion, grated
1 C chopped, fresh parsley
2 eggs, beaten
salt and pepper
24oz. pkg. egg noodles
8 T butter, cut into pieces
Directions:
Preheat the broiler. Line a rimmed baking sheet with foil and spray with cooking spray. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 6 T parsley, eggs, 3 t salt and 1/2 t pepper. Shape into meatballs, arrange on baking sheet, broil until golden brown and cooked through about 8-10 minutes.
Meanwhile, in a pot of boiling, salted water, cook the noodles. Drain, then return to the pot and toss with butter and remaining parsley; season with salt and pepper. Serve meatballs on top of noodles.
Beer-Berry Homers
Ingredients:
1 1/2 C fresh or frozen raspberries
3/4 C sugar
2 C vodka
1/4 C fresh lemon juice
3 bottles (12oz. each) beer, chilled
ice
Directions:
I a saucepan combine 3 1/2 C water with the raspberries and sugar over medium-high heat. Bring to a boil, lower the heat and simmer for 5 minutes.
Strain over a bowl and press through; discard the seeds. Let cool. Transfer to a pitcher and stir in the vodka and lemon juice; refrigerate until cold. Stir in the beer. Serve over ice.
1 1/2 C fresh or frozen raspberries
3/4 C sugar
2 C vodka
1/4 C fresh lemon juice
3 bottles (12oz. each) beer, chilled
ice
Directions:
I a saucepan combine 3 1/2 C water with the raspberries and sugar over medium-high heat. Bring to a boil, lower the heat and simmer for 5 minutes.
Strain over a bowl and press through; discard the seeds. Let cool. Transfer to a pitcher and stir in the vodka and lemon juice; refrigerate until cold. Stir in the beer. Serve over ice.
Mar 28, 2011
Chicken Cresent Casserole
This casserole was created from a pantry scrounge. It turned out really good.
Ingredients:
1 bag Schwan's frozen diced chicken
1/2 bag frozen mixed vegetables
1 can cream of chicken soup
1/4 C milk
1 jar chicken gravy
4 oz. cream cheese, softened
salt & pepper to taste
1 tube crescent roll dough
Directions:
Preheat oven to 375.
In large bowl beat together cream cheese, gravy, soup, milk and salt & pepper. Mix in chicken and vegetables. Pour into a 9X13 casserole dish that has been sprayed with PAM, cover and bake 30 minutes. Unroll crescent dough and set aside. Remove casserole from oven, uncover and use kitchen shears to snip bite size pieces of dough over top. Use a spoon to press dough into casserole slightly. Cover and return to oven for 15 minutes. Uncover and bake an additional 15 minutes or until dough is golden brown on top.
Variation: (This is super creamy and cheesy!)
2 cans shredded chicken (do not drain)
1 cup each of whatever frozen veggies you have on hand (carrots, green beans and corn are great together)
1 can cream of chicken soup
1/4 C milk
4 oz. cream cheese
1 1/2 C shredded cheddar cheese
salt & pepper to taste
1 tube crescent rolls
Variation 2: (For garlic chicken lovers!)
2 cans shredded chicken (do not drain)3 cups frozen corn
1 can cream of chicken soup
1/4 C milk
1 jar chicken gravy
4 oz. cream cheese
1 T Johnny's Garlic Spread Seasoning
1 tube crescent rolls
Jan 23, 2011
Peanut Butter Cookies
These are Aaron's FAVORITE, he asks for them instead of cake on his birthdays.
Ingredients:
1 (14 oz.) can sweetened condensed milk
3/4 c. peanut butter
2 c. Bisquick baking mix
1 tsp. vanilla extract
granulated sugar
1 bag chocolate kisses (optional)
Directions:
Preheat oven to 375 degrees. In large bowl beat sc milk and peanut butter until smooth. Add Bisquick mix and vanilla, mix well. Wrap dough in plastic wrap and chill 1 hour. Shape into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Press balls of dough gently with the tines of a fork to make the signature Peanut Butter Cookie marks (OR leave as balls if planning to use kisses). Bake 6 to 8 minutes or until lightly browned. (Press a chocolate kiss in center of each ball immediately after baking.)
Ingredients:
1 (14 oz.) can sweetened condensed milk
3/4 c. peanut butter
2 c. Bisquick baking mix
1 tsp. vanilla extract
granulated sugar
1 bag chocolate kisses (optional)
Directions:
Preheat oven to 375 degrees. In large bowl beat sc milk and peanut butter until smooth. Add Bisquick mix and vanilla, mix well. Wrap dough in plastic wrap and chill 1 hour. Shape into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Press balls of dough gently with the tines of a fork to make the signature Peanut Butter Cookie marks (OR leave as balls if planning to use kisses). Bake 6 to 8 minutes or until lightly browned. (Press a chocolate kiss in center of each ball immediately after baking.)
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