Monday, March 9
Friday, October 31
•10 to 12 wooden popsicle sticks
•1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
•1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided (I like white chocolate instead)
•1/4 cup plus 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)
Prep Time: 5 Min. Cook Time: 45 Min.
2 bags (12 oz.) frozen mixed berries, thawed
Sunday, September 7
*4 Chicken Breasts (cut in quarters) *1 packet of Italian dressing mix
*1 packet of cream cheese *1 can of Cream of Chicken Soup
Throw it all into a crock pot and cook on LOW for 6 hours and TaDa!!!
P.S. Resist the urge to open the lid on the crock pot
I don't have a picture, but I usually serve this over noodles. You can also use rice.
(I think it's only fair to mention I got this recipe from my family's long time friend Michelle... thanks Michelle we love it!)
With Love, Mallory
Thursday, August 14
1/3 C. Extra Virgin Olive Oil
Thursday, August 7
Saute in Pan:
3 cubed Chicken Breasts, 1 Onion chopped, 1 clove Garlic, 1 cube Butter
When chicken is cooked through add 1/4 cup flour to thicken
1 cup Milk, 2 cans Chicken Broth - Stir until smooth
1 or more tsp Tabasco sauce (depending on desired spiciness)
1 1/2 tsp chili powder or paprika
1 tsp salt
1 tsp pepper
Simmer to low bowl
2 cans drained White Beans
2 cans chopped green chilies
1/2 bag frozen corn
Simmer 15 more minutes
1 8oz container sour cream
Lots of Cheese
Serve with tortilla chips, a dollop of sour cream, avocado and/or anything else that sounds delicious :)
9-10 6 in Flour Tortillas
8 oz bag Shredded Monteray Jack Cheese
3 Chicken Breasts
Green Chilies (optional)
Boil Chicken , place in bowl and pour 1/2 can enchilada sauce in and shred.
Pour other 1/2 of sauce in bottom of a 9x13 pan. You can add chiles or pico salsa to chicken mixture to spice it up a bit if you like..
Fill each tortilla with chicken and some cheese. Roll.Cram as many into pan as you desire,.,,
Pour the remaining can of sauce on top and the rest of the cheese and VOILA...
Warm in oven on 350 for about 30 min. I like to broil at the end for about 5 min to brown the cheese.
This is also a good recipe if you like beef enchiladas.. Use red sauce, cheddar cheese and 1 lb ground or shredded beef..
Friday, August 1
So I totally stole this recipe off my sis-in-laws blog, but i love them the most!! They are so scrumdilliumptious!!!!
1/4 cup salted butter
Thursday, July 31
CAFE RIO SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, mild)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
CREAMY TOMATILLO DRESSING
1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
Juice of 1 Lime
Salt & Pepper to taste
Combine all ingredients in blender and mix until smooth. Refrigerate. (I think it's better if you make this the day before and leave refrigerated.)
Monday, July 28
2 tbsp Zesty Italian Dressing
1 lb. Boneless skinless Chicken Breasts, cut in bite size pieces
2 cups Frozen mixed veggies
1 can Cream of chicken soup
1/4 lb. Velveeta cheese
1 sheet Frozen puff pastry
1 Egg, lightly beaten
Preheat oven to 400 degrees. Heat dressing in large skillet. add chicken; cook and stir 5 min or until cooked through. Stir in vegetables, soup and Velveeta. Spoon into greased 9 in. square baking dish.
Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.
1 can Beef Consommé
1 can Beef Broth
1 Au Jus Package
1/2 C. Cooking Sherry
Chop Onion and place in the bottom of a Crockpot. Place Roast on top of onions. Pour both cans over roast. Mix the Au Jus Package with 1/2 C. Cooking Sherry and pour over Roast. Cook on low for 6-8 hours or until the meat begins to shred. Before serving place Deli style rolls on baking sheet and spread with butter, garlic salt and provolone cheese (pepperjack is good to for a little kick) and broil until brown. Put the meat on the rolls to make sandwiches and serve the remainder of the juice from the Crockpot as the Au Jus dipping Sauce. So easy and so good...Enjoy!!!
2 Bunches of Broccoli
1 Whole Chicken
1/4 t. Pepper
1/2 t. Paprika
3 Cans Cream of Chicken soup
1 c. Mayonnaise
1/2 t. Curry Powder
1-2 T. Lemon Juice
1 c. Milk
Boil whole chicken with onion and/or carrot, salt and pepper. When fully cooked, tear meat off bone in small pieces and set aside.
Place broccoli in bottom of a casserole dish. Place chicken over broccoli; sprinkle with pepper and paprika. Combine soup, mayonnaise, milk, curry powder and lemon juice. Spread on top of chicken. You can sprinkle with paprika or grated cheese. Bake at 350 for 35 - 45 min. Let stand for a few minutes before serving.
Follow all directions on Pillsbury Crescents exactly except before you roll them smear a glob of your favorite flavored cream cheese. My favorite is strawberry. You can also do regular flavor cream cheese and add honey and your favorite nuts, pecans, walnuts, etc. I've also heard of tuna mixes or cheese. So basically whatever you can think up to put inside would work. So fast and easy! Makes a yummy side to add to any meal.