Potato Chowder

From Mandy F....

2 can cream of potato soup

1 can corn

1 package sliced ham, diced

Add altogether and simmer for 30 minutes or so. Add salt & pepper and serve.

Oven Roasted Chicken

From Mandy F....

2 Chicken breasts, cut into tenderloin size pieces

10 Carrots stick, cut lengthwise

3 Potatoes, 1 inch cubes

1 packet French onion soup mix

1-2 tbsp oil

Add everything to a large Ziploc bag, or add half and half the seasoning

mix and do in two batches. Spray pan and add to 9x9 pan. Put in oven at

425* for 45 minutes.

Lasagna

From Mandy F....

Lasagna noodles (I’ve used manicotti ones too)

1 lb ground beef

Large Pasta sauce (pick a good one or add extra seasoning and use tomato sauce & paste)

Large Cottage cheese

Shredded mozzarella, abt. 2 cups

Parmesan cheese, abt. ½ cup

1 egg

Preheat oven to 375. Cook ground beef with salt and pepper, drain fat. Pour in pasta sauce and simmer for a while. Mix the 3 cheeses together. Place noodles in a sprayed 9x13 add a layer of cheese mixture, then meat mixture, then repeat. End with extra parmesan on top, cover with foil and cook for 1 hour. No need to cook noodles first if you cook it this way. I also like to add a layer of pepperoni in the middle, makes it special and delicious.

Hawaiian Haystacks

From Mandy F....

1 can cream of chicken soup

1 can of chicken

1 can of pineapple tidbits, drained

1 can sliced olives, drained

Shredded cheese

Chinese noodles, for crunch

Green onion, sliced

Cooked rice

Cook the soup & chicken together till hot, put on rice and toppings of your choice. These are the toppings my family uses, but I’ve seen many more. Try mandarin oranges, sliced celery, slivered almonds, diced green pepper, etc.

French Bread Dinner

From Mandy F....

1 loaf French Bread

1 lb ground beef

1 can cream of mushroom soup (I’ve used brown gravy in place of this too)

Shredded cheddar cheese

Some onion, either powdered or dehydrated

Powdered garlic

Cook ground beef with seasoning of your choice, I usually use onion, garlic & salt & pepper.

Drain fat. Add back to pan and add soup and cook till hot. Slice off the top of the French bread. Pull out some stuffing and fill with warmed mixture, cover with cheese. Broil until cheese is melted, put on the top of the loaf and slice into pieces to eat.

Chicken Crescent Rolls

From Mandy F....

8 count jumbo crescent rolls

8 oz cream cheese (use the chive & onion if you can, otherwise add seasonings below)

1 stalk celery, diced

1 can chicken, drained

1 can cream of chicken soup

1 can sliced mushrooms drained, optional

Garlic, onion, Salt & Pepper, optional

Mix the cream cheese with the seasonings, diced celery, chicken and mushrooms. Roll out the rolls and place a scoop of mixture in the center of each one, roll up, doesn’t have to be perfect, just seal the edges so the mixture doesn’t cook out. Cook as directed on crescent roll can. Heat up soup and use as a sauce on top.

If you have extra mixture you can add it to the sauce if you want.

Breakfast Burritos

From Mandy F....

12 Eggs, scrambled & cooked with salt & Pepper,

Hash browns, browned in oil

Shredded cheese

Cilantro, Chopped

Sour cream

Tapatito sauce

Tortillas

Use a tortilla and fill it up with your choice of above ingredients.

BBQ Beef Sandwiches

From Mandy F....

Any kind of left over beef from a roast or cooked steak

BBQ Sauce

Buns or rolls

(So I have to add that my all time favorite BBQ sauce is "Sweet Baby Rays" - Angi)

Parmesan Chicken

From Mandy F....

6 chicken breasts
1 c. mayo
2/3 c. Parmesan cheese
lemon juice
bread crumbs
sliced almonds (macadamia nuts, cashews or any nut you like)

Place chicken in baking dish. Mix together mayo, Parmesan and a little lemon juice. Spread mixture over chicken breasts. Sprinkle breadcrumbs over everything, then sprinkle nuts over that. Bake for an hour at 350. Don't cover, the direct heat gives a nice golden brown color and flavor.

Easiest Slow Cooker French Dip

From Mandy F....

· 3 pounds beef sirloin roast

· 1 (1 ounce) packet dry au jus mix

· 1 cup water

· 8 (1 ounce) slices provolone cheese

· 8 hoagie rolls, split lengthwise

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Saucy Mexican Chicken

From Mandy F....

1 lb. boneless skinless chicken breast halves (4 small breasts)

1 jar (16 oz.) Chunky Salsa

1 can (15 oz.) black beans, rinsed

1 cup 2% Milk Shredded Cheddar Cheese

Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Three-Cheese Chicken Penne Pasta Bake

From Mandy F....

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (cream cheese)

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Garlic Prime Rib

From Mandy F....

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Honey Mustard Grilled Chicken

·

From Mandy F....

1/3 cup Dijon mustard

· 1/4 cup honey

· 2 tablespoons mayonnaise

· 1 teaspoon steak sauce

· 4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Braised Balsamic Chicken

·

From Mandy F....

6 skinless, boneless chicken breast halves

ground black pepper to taste

1 teaspoon garlic salt

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

· Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Mexican Rice Dish

From Mandy F....

2 large chicken breasts

1 large green salsa verde

1 can corn

1 can black beans

1 can fire roasted tomatoes

Hot sauce

Cooked rice

In a slow cooker place chicken and salsa on low for several hours (I used frozen chicken for 8 hours). Shred chicken and the rest of the ingredients. Heat through. Cook rice ( I used a cilantro lime rice), scoop large spoon full of rice in a bowl & top with mixture, or mix them all together before hand and serve.

Chicken Carbonara

From Mandy F....

• 1 tablespoon olive oil
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1 small onion, chopped
• 1 slice bacon or pancetta, chopped
• 1 cup frozen green peas, thawed
• 1/3 cup dry white wine or chicken broth
• 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.

Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.

Gram's Chicken Pot Pie

From Mandy F....

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. KRAFT Zesty Italian Dressing

2 cups frozen mixed vegetables

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1 egg, beaten

Heat oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA. 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 pastry to permit steam to escape. Place dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Serve with a mixed green salad tossed with fresh apple slices.

How to Thaw Pastry Sheets - Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature for 30 min. or in refrigerator for 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.

Foil-Pack Bruschetta Chicken Bake

From Mandy F....

1 can (28 oz.) diced tomatoes, drained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 cloves garlic, minced

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Heat oven to 400ºF. Combine tomatoes, stuffing mix and garlic just until stuffing mix is moistened. Place 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

Substitute - No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Honey Lime Chicken Enchiladas

From Angie...

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 t. to 1T chili powder

2 large cloves of garlic, finely minced or 1/2 t. garlic powder

1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups Mexican cheese blend, shredded

1 14 oz. can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 T chopped cilantro to garnish

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl, set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non-stick cooking spray or a oil with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9X13 baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2T) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side to the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas, you will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Sticky Dough Rolls

From Angie...

Dissolve 2 pkgs yeast (2T) in 1/2 cup warm water and 1/2 T sugar. On stove scald 1 c. milk add 1/2 c. shortening. Let melt, let cool then pour in mixer when the recipe tells you to.

In mixer add:

1/2 cup sugar

1/2 T salt

3 eggs well beaten

4 cups flour (I have to add more because mine was to sticky)

Add yeast after milk

Rise until double. About 30-45 min

Split in half and roll out

In bowl mix about 1 cup sugar with one orange rind grated

butter then sprinkle orange mixture and cut like pizza then roll up.

Let raise another 45 minutes and bake at 425 for 10-12 min. (I actually do mine for about 8-9 minutes or else they burn)

Microwave Caramel Popcorn

From Angie...

(This tastes just like cracker jack popcorn to me)

4 quarts popped popcorn

1 cup brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 t. salt

1 t. vanilla extract

1/2 t. baking soda

Directions:

1. Place the popped popcorn into a large brown paper bag. Set aside.

2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take our and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minutes and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Chicken Salad Sandwich

From Angie...

2 cans of chicken (12.5 oz.)

1 cup mayo (I usually use less than this)

1 cup coleslaw dressing

2 cups cooked and cooled shell noodles

1/4 cup green onions chopped

1 cup pineapple drained and cut

2 cups red grapes cut in half

2 cups diced red apples (leave on the peel)

2 cups sliced celery

1 1/2 cups cashew nuts

Mix everything together except the apples and cashews (add these right before serving). Let chill for 2 hours, I like this inside croissant rolls. So refreshing on a summer day!

Heavenly Beans

Inspired recipe from Grandma Ellis...

(In my opinion this makes a great Food Storage recipe to rotate through)

1 can Van Camp pork & beans

1 can Stagg Chili

1 can Kidney Beans

Big can Bush's Baked Beans

1 can stewed tomatoes (use one that's a little spicy)(of course I blend it a little before I mix in due to my picky kids)

1 can corn drained

Add everything to a crock pot and cook on low 4-6 hours. This is super easy and yummy. Sorry I don't know the exact can sizes. My grandma gave me this recipe and said it's a perfect meal if you add cornbread as a side. It's sweet, and I am sure you could get different flavors of the beans, but try to stick to the name brands on the stuff I put name brands on :) Let me know how yours turns out.

Chicken Poppyseed Salad

From Jenny...

Spinach leaves
Romaine leaves
Grilled chicken with lots of lemon pepper seasoning
sliced Red onion
Crispy bacon- I buy it in the salad dressing section, already cooked and crumbled
Shredded mozzarella cheese
toasted sliced almonds

Dressing: makes a ton! you could half it.
1 1/3 c. sugar
2 tsp. salt
2 tsp. dry mustard
2/3 c. red wine vinegar
3 Tb. Maui or Vidalia onion, chopped
2 C canola oil
3 Tb. poppy seeds

Mix the dressing in a blender until thick. Toss all ingredients with the dressing until coated.
Enjoy, it's sooo delicious!

Easy Potato Asparagus Soup

From April...

4 teaspoons oil

1 large onions, chopped

3 tablespoons flour

2 cups asparagus, cut into 1 inch pieces

2 cups milk

1 (14 1/2 ounce) cans chicken broth

8 ounces cubed red potatoes

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 ounces shredded cheddar cheese

1 small tomato, seeded and chopped

1/3 cup sour cream

Heat oil in a large sauce pot, add onion and cook over medium heat until tender. Add flour and stir to coat onions. Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, 10-12 minutes or until vegetables are tender. Add cheese, tomato and sour cream and simmer until cheese is melted. (You can substitute broccoli for asparagus if you want to)