Provolone Chicken (So EASY and so GOOD!!)

4 chicken breasts
4 slices of Provolone Cheese
1 can Cream of Chicken
1/2 C. Margerine
1/2 C. Sour Cream
Salt & Pepper
1 Pkg. drg stuffing mix

Put chicken in 13X9 dish, lay cheese on top. Mix together Cr. of Chicken soup, Marg. and Sour cream and pour over chicken/cheese. Salt and Pepper to taste and sprinkle the stuffing on top. Bake 350 degrees for 45 minutes!

Cream of Broccoli and Potato Soup

Boil in a large pan:
3 ½ Cups Water
5 chicken bouillon cubes
½ onion, chopped
4 small potatoes, chopped

In a separate pan, heat and whisk until creamy:
½ c. margarine
½ tsp. salt
2 c. milk
5 Tbsp. flour
after its creamy, add 8 oz. Cream cheese


Then put creamy mixture into the large pan (boiling potatoes), then add 3 cups broccoli, chopped.
Simmer 5-10 minutes, or until broccoli is tender. Serve with grated cheese.

Baked Brunch Omelet

INGREDIENTS                        

1/2-3/4 (1 pound) loaf white bread, cut into cubes

1 1/2 pounds Cheddar cheese, shredded

1 1/4 cup cubed cooked ham

8 eggs

1 1/2 cups milk

1 pinch salt

1 dash hot pepper sauce, or to taste

1/4 cup chopped green onion

 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.

In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.

Bake at 350 for 60 minutes.

Meat Marinade

1 1/2 c. oil
3/4 c. soy sauce
1/4 c. worchestershire sauce
2T. dry mustard
1/2 T. pepper
1/2 c. wine or apple cider vinegar
1 1/2 t. parsley
1/3 c. lemon juice
2 1/4 t. salt

Marinade meat over night in the refrigerator. (Make sure you turn the meat so it gets marinaded equally.)

Parmesan Chicken

2 c crushed Ritz crackers

3 T grated parmesan cheese

2 tsp garlic salt

8 chicken breasts

1 c plain yogurt

1/4 c butter, melted

1 recipe sour cream chicken sauce (see below)

Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with melted butter. Bake at 350 Degrees for about 45 minutes. Top with sour cream chicken sauce. Serves 8.

Sour Cream Chicken Sauce

2 ( 10 oz) cans cream of chicken soup, undiluted

1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Consumme Rice (very good)

1/2 c chopped onionnn

4 T butter

2 2/3 c instant rice

2 (10 oz) cans beef consommr

1 c water

1 T worcestershire sauce

1 (8 oz) can sliced mushrooms, drained

toasted almonds (optional)

In a large saucepan saute onion in butter. Add rice and heat until golden. Stir in consomme, water, and worcestershire sauce. Bring to a boil and cook for five minutes. Remove from heat, cover, and let stand for 20 minutes or until moisture is absorbed into rice. Makes 8 servings.

German Pancakes with Strawberries

1/4 c butter

1 1/2 c milk

3/4 c flour

1/3 c sugar

3 eggs

1/4 tsp salt

3 c fresh strawberries, halved

2 T sugar

1 (8 oz) carton sour cream

1/4 c packed brown sugar

Maple syrup

Preheat oven to 400 degrees F. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450 degrees F. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake 8 to 10 minutes more until edges are puffed and browned. Remove from oven. 

In a bowl, sprinkle strawberries with sugar. Spoon into center of hot pancake. Cut hot pancake into wedges. Serve topped with sour cream, brown sugar, and syrup. Makes 4 servings.

Lemon-Cream Cheese Cupcakes

1 pkg. white cake mix
1 pkg. (4-serving size) Jell-O lemon flavor instant pudding
1 cup water
4 egg whites
2 Tbsp oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 stick butter, softened
2 Tbsp. lemon juice

Preheat oven to 350. Beat cake mix, dry pudding mix, water, egg whites, and oil in a large bowl. Spoon battter evenly into 24 paper lined muffin cups. Bake 20 min. Test with a toothpick, if it comes out clean, remove from oven and cool completely. Meanwhile, beat sugar, cream cheese, butter, and juice until well blended. Put frosting in a ziplock baggie, and cut off one of the ends about 1/4 in. Swirl the frosting on the cupcakes.

Crock Pot Italian Chicken

4-5 Boneless skinless chicken breasts
2 Cans Cream Chicken Soup
1 Package Sliced Mushrooms
1 Can Artichoke Hearts
1 Envelope Zesty Italian Dressing
1 Cup Sour Cream
Cooked Egg Noodles, or Rice.

Layer Chicken, Soup, Mushrooms, Artichokes, then Dressing Mix in your crockpot. Cook on low 6hrs, or until chicken is done. Add the sour cream last, stirring one or two times. (It doesn't need to be completely mixed in.) Serve over egg noodles, or rice. *This is one of the easiest and yummiest dinners I make.*

Mushroom Pork Chops

Ingredients:

4 pork chops 1/2 lb fresh mushrooms, sliced

salt and pepper to taste 1 (10 oz) can cream of mushroom soup

1 pinch garlic salt, to taste

3/4 onion, chopped

1/4 c milk

Directions:

1. Season pork chops with garlic salt, salt, and pepper.

2. Chop onions. Sautee onions and mushrooms in frying pan.

3. Mix onions, mushrooms, soup and milk.

4. Place pork chops in lightly greased 9 x 13 baking dish and cover with soup mixture. Cover with foil and bake one hour or 400 degrees.

I am still working the kinks out. It was really yummy but my sauce came out a little watery and I wish it were thicket. Maybe more soup? I dunno for sure. If you have any ideas let me know!

Springtime Spinach Salad (It's AMAZING)

I made this one last night for Brad,...and he said it was his FAVORITE salad I have ever made. And I've made a lot of salads! It's so good!!! Let me know what you think! :)

INGREDIENTS
2 eggs
5-6 slices bacon
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/3 cup thinly sliced green onion
3 kiwi's, sliced
1/2 mandarin orange, peeled and segmented (or one can)

DRESSING (put in a blender or food processer)
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 teaspoon spicy brown mustard (I used regular mustard and it was fine)
1 dash garlic powder
salt and pepper to taste

1 cup seasoned croutons

DIRECTIONS
-Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
-Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
-In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
-In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.

Cream cheese peach cobbler

Title: Cream cheese peach cobbler

Description:
SO delicious!

Ingredients:
1 big can of canned peaches and 1 small can
cinnamon sugar to sprinkle on top
1/2 pkg cream cheese
1/2 c butter
1 yellow cake mix

Directions:
Preheat oven to 350 degrees.
Spread peach slices into 9 x 13 inch baking dish. 
Sprinkle cinnamon sugar over peach slices
Combine yellow cake mix, butter, cream cheese by blending it 
until the consistency is crumbly.
Bake in preheated oven for 45 minutes, until golden

Number Of Servings:12

Yummy Lasagna

Title: YUMMY LASAGNA

Description:
so good

Ingredients:
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

Directions:
In a large skillet over medium heat, cook beef until brown. 
Drain. In another skillet over medium heat, cook onion until 
translucent. Combine beef and onion in a large saucepan with 
tomato paste, crushed tomatoes, water, oregano, garlic 
powder, salt, pepper and sugar. Cook over medium heat until 
mixture comes to a boil. Reduce heat to low and simmer 1 
hour.

While sauce is simmering, blend cottage cheese, Parmesan 
and egg until smooth. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and 
cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

Spread 1 cup of sauce in the bottom of a 9x13 inch baking 
dish. Cover sauce with 3 noodles. Cover noodles with one-
third of remaining sauce. Top with half the mozzarella. Place 
another layer of noodles and one of sauce over the 
mozzarella; top that with the cottage cheese mixture. Top with 
remaining 3 noodles and remaining sauce.

Bake in preheated oven 30 minutes. Sprinkle remaining 
mozzarella on top and bake 15 minutes more, until golden and 
bubbly.

Number Of Servings:12

Recipe Blog

I finally made the highly requested RECIPE BLOG! :) This is for ALL of my friends to post their tried and true recipes. YUMMM! Again only post ones you've tried and love. If you try someone else's recipe,...make sure to comment and let us know how it goes. I'm so excited! If you haven't been invited to be an author in this blog and would like to be,...just let me know! Yay~ give me some of your best stuff! Feel free to add pictures of your "masterpieces"! As we all know,...pictures are the best when it comes to recipes!