Friday, September 17, 2010
So it's been awhile since I posted any recipes and I have a huge list of candidates for posting. I posted 3 today but I have to save some for the coming months, especially in light of the holidays that are coming soon...oh how I looove holiday recipes! Here is a list of some of the recipes I will be posting over the next few weeks and months:
Hot Cocoa Mix
White Chicken Enchiladas
Sunshine Tuna Bake
Pizza Dough & Breadsticks
Banana Split Cake
Sweet & Sour Meatballs
Cream of Broccoli Soup
French Silk Chocolate Pie
I'm excited to post these recipes, every single one is super yummy and of course you know me, I like easy! So almost all of them are really easy to boot. Have a great weekend!
12oz Hot Wing Sauce
16oz Ranch Dressing
2 - 8oz cream cheese, softened
4 chicken breasts, boiled & cut up or shredded
1 1/2 cup shredded cheese (monterey jack or cheddar are the best!)
3 green onions, chopped
Preheat oven to 300
Mix hot sauce & chicken in 13x9 pan. Mix ranch dressing and cream cheese in a saucepan over medium heat until smooth. (Or you can shortcut like I do and microwave it!) Pour over chicken & sprinkle with cheese. Bake 45 minutes. Let cool 10 minutes then sprinkle green onions on top. Serve with tortilla chips.
It's football season!!! In other words, GATOR season here. :) So football season means lots of yummy hors d'oeuvres and that means DIPS. And what is the most perfect dip in the entire world?? That's right, Buffalo Chicken Dip is! This dip is smack your grandma good...but just give her the lip smack, not the backhanded smack, ok? MAKE THIS DIP THIS WEEKEND. I promise you won't be sorry. Man, now I want this dip. Right this minute.
1 lb. ground beef
1 28oz can stewed tomatoes
1 14oz can tomato soup
1 envelope onion soup mix
1/2 cup chopped onion
1 tablespoon dried basil
2 cups macaroni
1/2 cup barley
3-4 beef bouillon cubes
2-3 cups water (depending on how thick/thin you want your soup to be)
Brown beef and onion and drain. Add all remaining ingredients except macaroni and simmer about an hour. Stir in macaroni and cook another 10 minutes until pasta is tender. Stir in basil and pepper to taste and serve. *Can also put everything in a crockpot and cook on low for 4 hours, adding cooked pasta at the last hour.*
This is one of those meals that you remember eating on a cool evening and since it's September and the fall weather is approaching, it's the perfect time for this recipe! I like to put mine in the crockpot because it's easier and I love my crockpot! I serve this soup with fresh bread or rolls and we like to dip ours in the warm soup. Quick and easy and delicious. :) You can also stir in other vegetables if you like. I've put in a cup or two of peas and/or carrots and it gives it a heartier texture and you feel like your kiddos are getting more veggies. Bonus!
1/2 cup soy sauce
6 packets splenda (or 3 teaspoons of white or brown sugar)
2 cloves of garlic, minced
1/2 teaspoon ground ginger (or can mince fresh)
1/4 cup chopped onion
1 whole chicken (can cut up or not...can also use boneless pieces if preferred)
Place chicken in a greased crockpot. Mix all other ingredients together in a bowl then pour over chicken. Cook on high for 4 hours, or low for 6.
This is a simple recipe that is delicious! We like to serve ours over rice or egg noodles, whichever we're in the mood for or whichever is in our pantry! I usually serve some steamed or roasted veggies on the side and my husband likes to mix all his meat/rice/veggies together to make a sort of stir-fry type dish. This is great for a weeknight or one of those late mornings when you didn't put something in the crockpot early enough. If you start it by 2 you can still eat by 6!