Slow Cooker Split Pea Soup
Ingredients
2 cup(s) cooked split peas
1 cup(s) cooked celery
1 cup(s) cooked carrots
2 cup(s) cooked ham
12 oz cooked split peas
1/2 cup(s) onion(s)
1 tsp McCormick Whole bay leaves
6 cup(s) hot water
2 clove(s) garlic clove(s)
InstructionsLayer ingredients in slow cooker in the order listed. Except Ham goes after spit peas Pour in water. Do not stir! Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
Monday, December 29, 2008
Easy Crock Pot Salsa Chicken
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Chinese slaw salad!!!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
JulyBride-my mom makes that casserole, too, and it's yummy!
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Jarlsburg Swiss Cheese Dip
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
The "I Can't Cook" Super-Easy meatball recipe:
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
Olive and Walnut Spread
1 package cream cheese (softened)
2 T. milk
1/2 c. walnuts (chopped to as fine as you prefer)
1/4 c. pitted olives - finely chopped (Spanish ones with pimiento are fine too)
2 T. milk or heavy cream
Salt to taste
**Stir cc with milk until well blended. Stir in walnuts and olives. Add salt to taste. Granish with walnuts and/or olives. Serve with crackers.
1 package cream cheese (softened)
2 T. milk
1/2 c. walnuts (chopped to as fine as you prefer)
1/4 c. pitted olives - finely chopped (Spanish ones with pimiento are fine too)
2 T. milk or heavy cream
Salt to taste
**Stir cc with milk until well blended. Stir in walnuts and olives. Add salt to taste. Granish with walnuts and/or olives. Serve with crackers.
Taco Dip
8oz Cream Cheese
8oz Sour Cream
Taco Seasoning
Red and Green Bell Peppers (chopped into small cubes)
Iceberg Lettuce (shredded)
Taco CheeseBag (or 2!) of Scoops
1. Cream together cream cheese and sour cream.2. Spread across 9x12 casserole dish (my friend as used pizza pans too)3. Sprinkle on taco seasoning (as much or little as you like)4. Sprinkle on chopped peppers then lettuce.5. Cover with Taco cheese and enjoy yummmmmm
8oz Cream Cheese
8oz Sour Cream
Taco Seasoning
Red and Green Bell Peppers (chopped into small cubes)
Iceberg Lettuce (shredded)
Taco CheeseBag (or 2!) of Scoops
1. Cream together cream cheese and sour cream.2. Spread across 9x12 casserole dish (my friend as used pizza pans too)3. Sprinkle on taco seasoning (as much or little as you like)4. Sprinkle on chopped peppers then lettuce.5. Cover with Taco cheese and enjoy yummmmmm
Pinwheels
Ingredients: Flour tortillas
1-2 blocks of cream cheeseblack,
chopped olives-
medium cangreen chiles, chopped- medium can
1) Spread Cream cheese over tortillas2) Sprinkle olives and green chili's over the top3) Roll the tortilla in a long roll4) Cut in 1" sections5) Serve with salsa or guacamole***Great thing about these is you can your own ingredients if you wish. I like to add tomatoes
Ingredients: Flour tortillas
1-2 blocks of cream cheeseblack,
chopped olives-
medium cangreen chiles, chopped- medium can
1) Spread Cream cheese over tortillas2) Sprinkle olives and green chili's over the top3) Roll the tortilla in a long roll4) Cut in 1" sections5) Serve with salsa or guacamole***Great thing about these is you can your own ingredients if you wish. I like to add tomatoes
Broccoli Rice and Cheese Casserole (my mom's recipe)
10oz pkg chopped frozen broccoli thawed
1/2 stick margarine
1 small onion chopped
can mushroom soup
1 c dry rice (minute variety)
8oz Velveeta Cheese
Sautee onion and butter until brown. Put broccoli, soup, and rice in casserole dish. Add onions and butter.and mix. Break up velveeta and evenly disperse around. Mix. Bake at 375 for 1/2 an hour. It is a hit everywhere we bring it!
10oz pkg chopped frozen broccoli thawed
1/2 stick margarine
1 small onion chopped
can mushroom soup
1 c dry rice (minute variety)
8oz Velveeta Cheese
Sautee onion and butter until brown. Put broccoli, soup, and rice in casserole dish. Add onions and butter.and mix. Break up velveeta and evenly disperse around. Mix. Bake at 375 for 1/2 an hour. It is a hit everywhere we bring it!
Crock Pot Mac and Cheese
16 oz cooked macaroni (I've also used other noodles)
1 stick butter
1 can cheddar cheese soup
1 can evaporated milk
1 C milk
1 egg (beaten)
4 C shredded cheese divided (I use cheddar)
Paprika for garnishing
Spray crock with cooking spray.Add macaroni and butter.In seperate bowl mix together soup, milks, egg and 3 C cheese.Pour soup mixture over macaroni and mix.Cook on low for 4 hours.Add remaining 1 C cheese and cook for 15 minutes more.Sprinkle paprika on top before serving.
16 oz cooked macaroni (I've also used other noodles)
1 stick butter
1 can cheddar cheese soup
1 can evaporated milk
1 C milk
1 egg (beaten)
4 C shredded cheese divided (I use cheddar)
Paprika for garnishing
Spray crock with cooking spray.Add macaroni and butter.In seperate bowl mix together soup, milks, egg and 3 C cheese.Pour soup mixture over macaroni and mix.Cook on low for 4 hours.Add remaining 1 C cheese and cook for 15 minutes more.Sprinkle paprika on top before serving.
Cream Cheese Crab Ball
I gave this recipe out Christmas eve I think...but it was a huge hit at my families Christmas and IL's so I thought I'd share again...
2 bricks of cream cheese
1 can crab
2 jars of cocktail sauce
box of Ritz crackers
Let cream cheese soften, mix in crab, form a ball, pour cocktail sauce over ball, serve with Ritz crackers.
Seriously the easiest thing to make, cheap and delicious. Even my 86 year old great uncle likes it.
I gave this recipe out Christmas eve I think...but it was a huge hit at my families Christmas and IL's so I thought I'd share again...
2 bricks of cream cheese
1 can crab
2 jars of cocktail sauce
box of Ritz crackers
Let cream cheese soften, mix in crab, form a ball, pour cocktail sauce over ball, serve with Ritz crackers.
Seriously the easiest thing to make, cheap and delicious. Even my 86 year old great uncle likes it.
Cheesy Goodness
It is a breakfast casserole but my co-workers request it for all things pot luck.
2 pkg frozen O'Brien Potatoes (Hash Browns with onions and peppers added)
8 oz. pkg of cream cheese3 cups shredded chedder cheese (divided into 2 cups and one cup)
1 can of cream of chicken soup
8 oz sour cream
1 medium chopped onion
1/2 cup of melted butter
Preheat oven to 375Defrost potatoes until you can mix them (about 30 min). Melt cream cheese in heated soup. Combine all ingredients except one cup of cheese. Spoon into dish and top with melted butter. Bake about 1 hour and then top with cheese and heat until melted. Fits 9 by 12 dish.
It is a breakfast casserole but my co-workers request it for all things pot luck.
2 pkg frozen O'Brien Potatoes (Hash Browns with onions and peppers added)
8 oz. pkg of cream cheese3 cups shredded chedder cheese (divided into 2 cups and one cup)
1 can of cream of chicken soup
8 oz sour cream
1 medium chopped onion
1/2 cup of melted butter
Preheat oven to 375Defrost potatoes until you can mix them (about 30 min). Melt cream cheese in heated soup. Combine all ingredients except one cup of cheese. Spoon into dish and top with melted butter. Bake about 1 hour and then top with cheese and heat until melted. Fits 9 by 12 dish.
1 pound lean ground beef
1 egg
2 tablespoons water
Cocktail Meatballs
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
1 egg
2 tablespoons water
Cocktail Meatballs
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
Artichoke Dip
1/2 c. light mayo
1/2 c. sour cream
1 minced garlic clove
handful of grated Parmesan cheese
14oz can artichoke hearts, drained and chopped
1/4 t. hot sauce (or more depending on your liking)
Mix ingredients together, put in baking dish and bake for 30 min. at 350 degrees. I suggest doubling this recipe if your taking it to parties. It's super easy and it was a huge hit!!
1/2 c. light mayo
1/2 c. sour cream
1 minced garlic clove
handful of grated Parmesan cheese
14oz can artichoke hearts, drained and chopped
1/4 t. hot sauce (or more depending on your liking)
Mix ingredients together, put in baking dish and bake for 30 min. at 350 degrees. I suggest doubling this recipe if your taking it to parties. It's super easy and it was a huge hit!!
Stuffed Mushrooms (Courtesy of Allrecipes.com)
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Subscribe to:
Posts (Atom)