CROCK POT SESAME CHICKEN

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Cresent Pizza Rolls

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

3/4

cup shredded mozzarella cheese

1/2

cup sliced pepperoni (24 slices)

1

teaspoon grated Parmesan cheese

• 1 Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 2 Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• 3 Bake 13 to 15 minutes or until deep golden brown. Serve warm.

No Peek Beef Tips

Ingredients:
2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8

Baked Garlic Brown Sugar Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Mac n' Cheese

2 cups cooked macaroni
2 Tbs onion
1 tsp salt
1/4 tsp pepper
3 cups cheese ( I used mozzarella and cheddar)
2 Cups thin white sauce

White Sauce makes 2 cups
2 Tbs butter
2 Tbs flour
2 Cups milk
1 tsp salt
1/2 tsp pepper
Melt butter over Med heat add flour stir til combined slowly add milk bring to boil add salt and pepper

For macaroni
Cook noodles.  Add onion to white sauce. In large casserole dish layer noodles grated cheese and sauce. Stir. Cook covered for 30 min. Then cook uncovered for 15 minutes.

Bake at 375'

-Katie Henrie

Tater-tot Casserole

Ingredients:

1lb Ground Beef
1 Onion
Salt and Pepper
4-6 cups Rice
3-4 cans Cream of Mushroom Soup
2 Can Green Beans
1-2 cups Shredded Cheddar Cheese
Frozen Tater Tots (typically 1 bag)


Brown 1lb hamburger with a whole chopped onion - salt and pepper

add to:
Rice
Cream of Mushroom Soup (make it as creamy as you like it)
Green Geans
Shredded Cheddar Cheese (depends on how cheesy you like it)
add salt and pepper to taste

put in large casserole dish
sprinkle shredded cheese over the top
place frozen tater tots all over the top

cook at 350 for about 20 minutes - bubbly on the sides and hot melted in the middle
tater tots should be cooked -

I like the tater tots crispy - so sometimes I put them under the broiler to crispy them
more.

-Michelle Crosby

Taco Soup

Ingredients: 

1lb Ground Turkey

1 Onion

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

1 can Rotel

1 pkg Taco Seasoning

1 pkg Ranch Dressing Mix

 

Cook Ground Turkey and Onion in skillet

Add all ingredients (including cooked turkey/onion) to crock-pot and let simmer all day. 

Top with Avocado and Sour Cream if desired

-Angie King

Stuffed Shells

Stuffed Shells Recipe

24 uncooked jumbo pasta shells
1lb lean ground beef
1 jar chunky tomato sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded 6 cheese Italian cheese blend (mozzarella)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley if desired
1. Heat oven to 350 degrees. Cook and drain pasta shells as directed on package

2. In 10 inch skillet cook ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes

3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in teh bottom of ungreased 13x9 inch glass baing dish. In medium bowl mix cheese spread, 1 cup of the Italian cheese blend, Parmesan cheese, egg, and cooked ground beef. Scoop heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parlsey.

HIGH ALTITUDE (3500-6500ft) Heat oven to 375.

-Lori Bishoff

Chicken Fajitas

Ingrediants:

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
5 Chicken Breasts
1-2 tbs Soy Sauce
Carb-Balance Tortillas
Sour Cream (if desired)
Guacamole (if desired, see guacamole recipe)

Cut chicken breasts into several strips and start cooking on stove.
Dice the peppers into little squares and dump desired amount into cooking chicken.
When chicken and peppers are cooked add 1-2 tbs soy sauce and let simmer for a few moments while stirring.

Warm Carb-Balance Tortillas in Microwave for 15 seconds, Apply Sour Cream and Guacamole (if desired) then fajita mix.

Enjoy!!

Chicken Pot Pie

This Recipe makes 2 pot pies.

(Because it is just Marc and I, I freeze 1/2 of the Potatoes, Veggies and Chicken. When I pull it out of the freezer I add the soup, sour cream and cheese and cook)

Ingredients:
Pillsbury Refrigerated Pie Crust (you will need top and bottom)
3-4 Boneless Chicken Breasts, cooked and cubed.
2-3 Medium Potatoes, cooked and cubed.
1/2 cup Mixed Frozen Veggies. (carrots and peas)- cooked.
1 can Cream of Chicken Soup
1 Cup Shredded Cheddar Cheese (divided)
1/2 cup Sour Cream
Salt & Pepper

In a bowl combine the Veggies, Potatoes and Chicken (all cooked and cubed) with the Cream of Chicken Soup, Sour Cream, 1/2 Cheddar Cheese, Salt and Pepper.

Place bottom of pie crust in pan and pour 1/2 your mixture in the pie.
(Make sure your mixture is not piping hot or it will melt right through your pie crust)

Top mixture with 1/2 cup of cheddar cheese.
(I do not ususally do this to save my behind from the extra cheese. It tastes the same to me with or without, but you can add if you are a cheese lover!)

Place top of pie crust on and flute the edges.

Cut slits into the top of your pie for ventilation.
(This is very fun for us. We always do fun unique designs or write something to each other)

**Cook at 450' for 20-30 minutes or until crust is golden brown**

-Cindy Rodichok-

Chicken Ranch Pizza

For this recipe you will also make the "Pizza Dough" Recipe found on this blog.

**This Chicken Ranch Pizza recipe makes 2 Pizza's, so you will have to double the Pizza Dough Recipe to have enough for both pizza's or cook the 2nd pizza on another night**

Ingredients for Chicken Ranch Pizza:
1/2 Sour Cream
1/2 Hidden Valley 'Buttermilk' Ranch
2 Chicken Breasts, cooked and cubed
Bacon Bites
1 bag Mozzarella Cheese (size depends on how much cheese you like)

Make your Pizza Dough and let it rise for 30 minutes..
While dough is rising preheat your oven to 400'

When dough is done rising break into half and roll out on two separate pizza pan's
(I kept some dough to the side to make cinnamon sticks for desert, but you do not have to do this, your pizza will just be a little larger than mine was if you choose not to)

After you have rolled your dough into a circle on the pans, curl up the edges a bit to make the crust.

Cook dough alone in oven for 10 minutes at 400'

While dough is cooking mix sour cream and ranch together.

At 10 minutes take dough out of oven and put your 'ranch' sauce on the dough. (It will soak into the bread and chicken so don't get skimpy or you will have dry pizza.)
Then add chicken, sprinkle with Bacon Bits and top with cheese.

Cook again for an additional 10 minutes at 400'

ENJOY!!

(Also if you chose to leave some dough out for cinnamon sticks, I just rolled then dough out put some butter on it and sprinkled it with cinnamon/sugar. After I took the pizza out I popped then in the oven for 10 minutes at 400' degrees. They finished just in time for us to have them for desert and were yummmmmy!.)

Side Dish Suggestion: Oriental Salad

Pizza Dough

Dissolve 1 T. yeast in 1 cup warm water. Let set 5 minutes. When yeast starts to grow, add:
1 tsp. salt
1 tsp. sugar
2 T. vegetable oil
2 1/2 cups flour

Knead until smooth (3-5 minutes)
Food processor works best, but you can easily do it by hand or in your stand mixer.
Let rise about 30 minutes.
Roll our on pizza pan.
Add toppings, sauce and cheese.
Bake until browned and bubbly.
350' for approximately 20 minutes.

Scones

This Recipe is easiest to prepare if you use a stand mixer that can knead for you. However, you can do it by hand and it works just fine. Also, this makes tons so if your mixer is small, you may want to half the recipe.**








1. In the bowl of a stand mixer combine:
2 c. warm water
2 T. active dry yeast
½ c. sugar

2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:
½ c. instant dry milk
2 eggs
3 cups flour

3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:
½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough (I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).

4. Knead dough in stand mixer for 5 more minutes.

Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.

FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil

FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

HONEY BUTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones

Sweet & Spicy Wings

Ingredients:

4 TBS Butter

1 cup Brown Sugar

2 TBS Light Corn Syrup

3/4 cup Heavy Whipping Cream

1/4 tsp Sea Salt

2 tsp Vanilla

Part One:

Cooking Directions:

In a saucepan, melt butter over low/medium heat.

Add brown sugar and stir until well blended.

Stir frequently until the mixture turns from grainy to liquid.

**Watch closely. It is a slight change**

At this point pour in the Whipping Cream and whisk until smooth.

Add Vanilla and Sea Salt

Store in a glass jar and refrigerate. Caramel will thicken as it

cools.

Part 2: Sweet & Spicy Wings

Ingredients:

1-3 cups Franks Red Hot Sauce

Caramel Sauce (from Part 1)

4 TBS Butter

Salt & Pepper

2.5-3 lbs chicken drummettes and or wings

Cooking Directions:

Pre-heat oven to 450 degrees.

In saucepan, melt butter over medium heat.

Pour in caramel sauce and add Franks hot sauce to taste.

(more hot sauce depending on how spicy you want the wings)

Cook until mixture comes together.

Salt & Pepper

Pour 1/2 of the mixture into a bowl, keeping the remaining sauce in the pan.

Dip the wings in sauce and place on cookie sheet.

Bake for 15 minutes, then take out the chicken, turn and baste.

Continue for one hour or until chicken is crispy.

Serve remaining sauce with wings.

-Ali Micek-