That chicken stuff you serve over rice

When I had Mima a lady from the ward brought over some really good chicken stuff you have on rice.  Maybe creamy chicken stuff would be a better name for it.  Anyways, I asked her for the recipe and I'm finally getting around to making it tomorrow (you know, if the plan works out).  It was way good, though, and I'm sick of searching through my email for it every  time I think about making it, so here it is.  Her words, not mine:

Here is the recipe.

 

4 frozen chicken breasts

2 packets good seasoning italian dressing mix (I use zesty italian, and I only use about 1 and 1/2 packets)

1 package of cream cheese

1 can cream of chicken soup

lemon pepper ( the original recipe does not call for lemon pepper, I just think it adds a bit more flavor.)

 

In crockpot combine chicken and dressing mix. Amount of water varies. At least 2 cups. Cook on low for 7-8 hours. do not drain water. Add cream cheese, soup and a dash of lemon pepper. Cook on low for another hour or so. Serve over rice.

Roasted Vegetables

These roasted vegetables have totally been hitting the spot lately.  I use potatoes and yellow squash, because that's what I have, but the original recipe called for butternut squash and a bunch of other stuff.  Pretty much just use whatever you have.

Ingredients:

1 gallon-size ziplock bag almost full of vegetables cut into bite-sized pieces (the vegetables, not the bag)

1/3 cup olive oil

1 tsp dried rosemary

1 tsp dried thyme 

1 tsp dried oregano (I always put in extra)

1 1/2 tbsp balsamic vinegar

1 tsp salt

3/4 tsp black pepper

Preheat oven to 425 degrees

Cover a cookie sheet with aluminum foil

Mix everything in the ziplock bag.  Don't turn it upside down.  It's a bad idea every time no matter how many times you do it.

Put them all on the cookie sheet and roast for 45-55 minutes turning every 15 minutes (or not, I always forget)

Veggies should be tender on the inside and browned on the outside.  The browned part is the best.

Serve immediately

*Just as a note, I can't follow directions and don't expect you to either.  You can't really mess this up.  It's way yummy no matter what you do.

Crockpot Cooking

I ran across this the other day, and thought it was interesting since I keep meaning to actually use my crockpot. . .

All crockpots or slow cookers are NOT created equal. The following is only a rule of thumb and your mileage may vary.
Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH - 4 to 8 hours on LOW

Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH - 6 to 10 hours on LOW

Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH - 8 to 18 hours on LOW

Most stews, pot roasts and other uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW or 4 to 6 hours on HIGH.

Fruit Bread

1 qt fruit with juice, pureed
1 cup sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
4 tsp baking soda

Stir all together. Pour into two greased bread pans (or one greased 9x13 pan). Bake at 345 for about an hour.

Zucchini Bread

Zucchini fresh from the garden! (our neighbor's garden, not ours) We had it in stir fry tonight. And, since zucchini was on my mind, I thought I'd send along one way to make it unhealthy for you! But it tastes so good.

2 cups sugar
1 cup oil
3 eggs
1 tsp vanilla
2 cups shredded zucchini
Beat together in large bowl.

3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
Blend into zucchini mixture. Bake at 350 in greased bread pans. About 1 hour for regular size and 30 minutes for mini loaves.

Basil-Red Pepper Soup

5 large red bell peppers, seeded, cut in 1-inch pieces
3 cloves garlic, coarsely chopped
2 1/2 cups water
1/4 cup (packed) fresh basil leaves, chopped
1 teaspoon red wine vinegar (or to taste)
1 tablespoon extra-virgin olive oil (optional)
Salt and black pepper to taste

Combine red peppers, garlic, and water in a medium saucepan. Bring to boil, and then reduce heat to low. Cover and simmer until tender, about 25 minutes.

Transfer red peppers and garlic to food processor, reserving cooking liquid. Process until smooth, adding cooking liquid as needed to reach desired consistency. Discard extra cooking liquid.

Return soup to pan, and heat to serving temperature. Stir in basil, vinegar, olive oil (if used), salt, and black pepper.

It's very anti-inflammatory, quick, and yummy. I changed a couple of things - just sliced the peppers, which worked fine, used pre-minced garlic, and balsamic vinegar instead of red wine.

Birthday Cake

For Hyrum's cake I just baked a brownie mix in two round pans. (It would be a good idea to grease and flour the bottom and to not over-bake.)

Then I made the filling for the MVP Pie. Here's the recipe for those that need it:

8 oz cream cheese
¾ cup creamy peanut butter
¾ cup sugar
¼ cup whipping cream
Beat until light and fluffy. Set aside.

¾ cup whipping cream
Beat until soft peaks form. Fold into peanut butter mixture.

I layered the filling between brownie layers and spread it on top. Chopped peanut butter cups (refrigerate them first, to make it easier on yourself) and stuck them on top.

It was pretty yummy.

Basic No-Bake Cheesecake

1 envelope unflavored gelatin
¼ cup cold water
Soften gelatin in water; stir over low heat until gelatin is dissolved.

1 (8 oz) pkg cream cheese, softened
½ cup sugar
Beat together. Then gradually add gelatin and:

¾ cup milk
¼ cup lemon juice
Chill until slightly thickened.

1 cup whipping cream
Beat until peaks form. (or use thawed cool whip) Fold into cream cheese mixture and pour into graham cracker crust; chill until firm. Serve with your choice of toppings.

Sweet Salad

8 cups salad greens
1 (8 oz) can mandarin oranges, drained
1 cup red grapes, halved
2 ribs celery, diced
1 to 1 ½ green onions, chopped
½ cup pecans

Toss all together and chill. Serve with raspberry or poppy seed dressing.

Chicken Chili

I know, tis not the season for chili, but I made it anyway. Not as good as the chili from Andrea. But ok for something to do with beans.

1 cup dry pinto beans
1 cup dry great northern beans
1 cup dry black beans
Soak overnight in crockpot. Next morning drain and rinse, then return to crockpot and add 10 cups water. Cook on low 8 hours or until tender. Drain and rinse, then return to crockpot.

1 to 2 cups chicken, cubed
½ cup onion, diced
2 Tbls olive oil
1 pkg taco seasoning
Cook chicken and onion in oil. Add seasoning and simmer a couple of minutes. Add to crockpot.

1 can diced tomatoes
1 can tomato sauce
1 tsp paprika
1 tsp cumin
1 tsp garlic salt
1 tsp Italian seasoning
2 tsp chili powder
¼ tsp black pepper
1/8 tsp red pepper flakes
½ cup bell pepper, diced
Add everything to crockpot and cook on high for 2 hours.

Pork Chops with Pineapple

If you're looking for a way to use pork chops, this one from the "Other Meats" file in the "Meat & Meatless" folder is really good and easy to make:

2 T    oil
4    lean pork chops, ¾” thick
1 sm    green pepper, chopped
1 sm    onion, chopped
1 can    16-oz unsweetened pineapple chunks
1 T    cornstarch
½ C    peanut butter

Heat oil in lrg skillet and brown chops on both sides.  Remove from pan.  In same skillet sauté peppers and onions until soft.  Drain pineapple chunks, reserving juice in 2-C measure.  Add enough water to equal 1 ½ C liquid, then stir in cornstarch until dissolved.  Pour cornstarch mixture into skillet, blend in peanut butter, and cook until sauce thickens, stirring constantly.  Add pineapple chunks.  Pour a thin layer of sauce on bottom of 2-qt casserole.  Add chops, then remaining sauce.  Bake at 325 degrees for 50 min, or until chops are cooked through.  Serve with brown rice.  Yields 4 servings.

Soft Pumpkin Cookies

2 1/2 cups all-purpose flour
1 t baking power
1 t baking soda
1 1/2 t cinnamon
1/2 t salt
1 1/2 cup sugar
1/2 cup butter, softened
1 cup canned pumpkin
1 egg, beaten
1 t vanilla extract

Combine flour, baking powder, baking soda, cinnamon and salt in a bowl. Beat together sugar and butter in a separate bowl until blended. Stir pumpkin, egg and vanilla until smooth. Gradually add flour and sugar mixtures and stir well. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 15 to 18 minutes, or until edges are firm. Cool on baking sheets for 2 minutes, then transfer to a wire rack. Makes about 2 dozen.

Chinese-Style Steak

2 lbs steak, thinly sliced
1/4 cup oil
1 cove garlic, minced
1 t salt
1/2 t pepper
1 t ground ginger
3 onions, sliced or diced
3 green peppers, sliced
1/4 cup cold water
1/2 cup soy sauce
1 t sugar
1/2 cup beef broth
1 T cornstarch
8-oz can sliced water chestnuts, drained
8-oz can sliced mushrooms, drained
cooked rice

In a skillet over medium-high heat, brown beef in oil. Sprinkle in seasonings. Set aside and keep warm. Add onions and peppers to same skillet; cook 3 minutes. Return beef to skillet; stir in remaining ingredients except rice and cook 2 minutes. Spoon over rice to serve. Serves 4 to 6.

Mom's Yummy Chicken Stuff

Here's the recipe for the chicken stuff with the bread crumbs:

8 cups chicken broth
2 yellow onions, chopped
2 green peppers, chopped
16-oz package angel hair pasta, uncooked
2 lbs boneless, skinless chicken breasts, cooked
2 4-oz cans sliced mushrooms, drained (can use fresh - just saute)
2 cups butter
1 1/2 cups all-purpose flour
4 cups milk
6 cups shredded or cubed cheese
Garnish bread crumbs (brown with some butter & garlic, if desired)
1 pkg frozen corn (optional)

In a large stockpot over medium heat, simmer broth, onions and peppers until boiling. Add corn and pasta. Cook according to pasta directions; do not drain. Add chicken and mushrooms; set aside. I a medium saucepan over medium-low heat combine butter, flour, milk and cheese. Cook and stir until thickened; add to broth mixture and combine well. Pour into two lightly greased deep 13" x 9" baking pans and top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes about 12 servings.