mercredi 7 octobre 2015

Best Chicken Salad Recipe

Here's what you are going to need:

1 whole rotisserie chicken
1/2 cup of diced celery
1/2 cup of dried cranberries
1/2 cup of fresh squeezed orange juice
1/2 cup of shaved almonds
1/2 cup of mayonnaise
salt and pepper to taste

Here's what you need to do:

In a small, microwave safe bowl, combine the dried cranberries and the orange juice. 
Microwave on high for 1 minute. Set aside. 
In a medium bowl, shred the chicken. Add the celery. 
Add the cranberry mixture, almonds and mayonnaise. 
Mix well. Add salt and pepper to taste.

Chicken Noodle Soup


2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1⁄2 cup chopped onion
1⁄2 teaspoon thyme
1 teaspoon poultry seasoning
2 (32 ounce) containers1 can chicken broth (14 ounce)
2 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (3 frozen breasts)


Melt butter in large pot.
Sauté the celery, carrot and onion for 5 to 10 minutes.
Add thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley, and Enjoy!

Beef & Noodles Casserole


1/2 lb. wide dry noodles.
1/2 lb. corned beef.
1/2 lb. sauerkraut.
1/2 lb. Swiss cheese or baby Swiss cheese.
1 can. condensed cream of celery soup.
1 c. mayonnaise.
1 Tbsp. ketchup.
1 1/2 Tbsp. sweet pickle relish.
1/2 c. +/- cracker crumbs*.
1 – 2 Tbsp. butter.


Cook noodles in salted boiling water according to package directions.
Drain noodles.
Preheat oven to 350 degrees F.
Place noodles in a baking dish coated with non-stick spray or oil.
Rinse the sauerkraut and drain well before adding it to the noodles
Chopped corned beef and add to noodles.
Either shred cheese or cut it into small pieces.
Add 2/3 of the cheese to the noodle, reserving 1/3 for the top.
Combine mayonnaise, ketchup and relish in a small bowl.
Add soup and mayonnaise mixture to noodle mixture, coating the all the ingredients.
Add a little chicken broth if mixture does not have enough moisture.
Top with remaining cheese.
Melt butter in a small skillet and lightly toss cracker crumbs until slightly toasted and butter is absorbed.
Top noodle mixture with an even coating of the cracker crumbs.
Put dish in oven to bake for 20 to 25 minutes or until heated through.

mardi 1 septembre 2015

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

vendredi 14 août 2015

Oven Baked Tacos!

Brown your ground beef and drain completely - then add 

refried beans, taco seasoning and about half a can of 

tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!


2 sheets of pie crust prepared or make your own.(OR 2 pizza crusts.)
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
Blend the herbs and cheeses together

Roll out one crust...lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.

add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little water to ensure seal.

Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top...(You could also bake at 375 until brown. Serve with a good marinara sauce.

Mexican Stuffed Shells

Ingredients :

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream


Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!