Thursday, December 8, 2011

Recipe Stache

I was cleaning out my e-mails and I found a bunch of old recipes stached in there!  Thought I'd share some on the blog.  Most of these are a copy for something I found online.

These are from Gooseberry Patch:

Trim-the-Tree Casserole
4 boneless, skinless chicken breasts, pounded 1/2-inch thick
4 slices Swiss cheese
10-3/4 oz. can cream of broccoli soup
1/3 c. milk
1 c. herb-flavored stuffing mix, crushed
1/4 c. butter, melted
Place chicken breasts in a greased 13"x9" baking pan. Top with cheese. Stir together soup and milk. Spread over cheese. Toss stuffing mix with melted butter and sprinkle over all. Bake, uncovered, at 350
degrees for 30 minutes, or until chicken is tender and cooked through. Serves 4 to 6.

Creamy White Chicken Chili
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
6 c. chicken broth
3 c. shredded Monterey Jack cheese
2 4-oz. cans diced green chiles
12-oz. container sour cream
1 T. olive oil
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
Optional: 2 onions, chopped

Combine all ingredients in a large stockpot. Simmer for 20 minutes until heated through.
Serves 16 to 20.

Bonus tip!
Transporting a full pot of soup can be tricky...slip a large rubber band under one handle, twist it around the knob on the lid and wrap under the other handle. The lid will stay secure on the way!

The next two are from:
Christine Steendahl
"The Menu Mom"

Pizza Pasta Casserole
Makes 8 servings
1 pound ground beef (or ground turkey)
1/2 onion chopped
1 jar spaghetti sauce
1/2 package 16 oz. spiral pasta cooked and drained
2 cups shredded reduced-fat mozzarella cheese
4 ounces sliced pepperoni (we use turkey pepperoni - it's healthier and less greasy)

1. In a large skillet, cook beef and onion until meat is no longer pink; drain.  Stir in spaghetti sauce and pasta.

2. Transfer to a greased 13x9x2" baking dish. Sprinkle with cheese. Arrange pepperoni over the top.

3. Bake uncovered at 350 degrees for 25-30 minutes.

Pork Chop Casserole
6 pork chops
1 can cream of celery soup
1/2 cup of milk
1/2 cup sour cream
1/4 teaspoon black pepper
1 (24 oz.) package hash browns
1 cup shredded cheddar cheese
1 can french fried onions
1/2 teaspoon salt
1/4 cup vegetable oil

Salt pork chops and brown in vegetable oil. Place in large casserole dish. Mix remaining ingredients and pour over top. Bake at 350 for 40-45 minutes.


Stuffed Bread ~

We love these at our house! You can put one wrapped in foil in the slow cooker to warm on a Saturday morning for a quick Saturday afternoon lunch!

Use an artisan or large rounded loaf. Make cuts down to the bottom without cutting all the way through.
They can be stuffed with your favorite sandwich ingredients, wrapped in plastic wrap and frozen for later. Make as many as you can fit in the freezer!

These are our favorites:
Roast Beef/Provolone
Cinnamon Sugar w/powdered sugar glaze
*These can also be baked in a 400 degree oven on a baking sheet for 20 minutes or until cheese is melted and bread is crisp on the outside.

Island Chicken Pizza ~ from Sandra Lee Semi Homemade

  • 3/4 cup chili sauce
  • 1 cup refrigerated tropical fruit
  • 2 teaspoons Jamaican jerk seasoning
  • 2 teaspoons minced ginger
  • 1 can (13.8-ounce) refrigerated pizza crust
  • 3 cups shredded Jack cheese
  • 2 cups shredded rotisserie chicken
  • Crushed red pepper (optional)


  1. 1. Preheat oven to 400 degrees F. Spray baking sheet with cooking spray; set aside.
  2. 2. In a small bowl, stir together chili sauce, 1/4 cup juice from tropical fruit jar, jerk seasoning, and ginger; set aside.
  3. 3. Press out pizza dough on prepared baking sheet into a 12-inch square. Bake in preheated oven for 8 minutes.
  4. 4. Remove crust from oven and spread sauce mixture over, leaving a 1-inch border. Top with cheese, fruit, chicken, and cilantro. Bake for 14 to 18 minutes or until cheese is melted and beginning to bubble. Garnish with cilantro sprig and serve with crushed red pepper (optional). Serve hot.

Stupid Chicken from Recipe Lion
This slow cooker cooking recipe is so easy, even the world's worst cook can make it. Good luck finding easy recipes for a slow cooker that are any easier than this slow cooker chicken recipe.     
  • 4 skinless boneless chicken breasts
  • 28 ounces can Italian-seasoned diced tomatoes
  • 1 envelope Herb and Garlic Recipe Soup Mix
  • Hot cooked rice or pasta
  • Parmesan cheese, grated
  1. Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.
  2. Cook on low for 6 to 8 hours. 
  3. Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

Ritz Mock Apple Pie
pastry for 2-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon

PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.

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