For a PRINTABLE copy of a recipe, click on the title.
For a PRINTABLE copy of a recipe, click on the title. |
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MAIN DISHES &
SALADS HOT WING CHICKEN
DIP/CASSEROLE submitted by Gina Ealum Ingredients:
6 boneless chicken breasts, cooked & shredded Louisiana Hot Sauce 16 oz. bottle 8 oz. block of cream cheese 1 cup Ranch dressing 2 cups shredded sharp cheddar cheese Tortilla chips 1. On med-low heat, melt the cream cheese, Ranch dressing, and hot sauce together in a saucepan until creamy. 2, Remove from heat and add the cooked, shredded chicken. 3. Pour mixture into a 13X9 baking dish and top with the shredded cheese. 4. Bake at 350° for 40 minutes, or until bubbling. 5. Serve with tortilla chips. CHICKEN SALAD w/ CRANBERRIES submitted by Judy Georgiades Mix together: 4 cups chopped chicken 1 cup mayonnaise 1 teaspoon Paprika 1 1/2 cups dried cranberries 1 cup sliced or diced celery 2 green onions, sliced 1 cup toasted, chopped pecans 1 teaspoon seasoned salt (optional) Pepper to taste Chicken is oven roasted as whole chicken breasts. If using boneless, skinless breasts, salt and pepper season and brown in 2 TBS oil in oven proof skillet 3 minutes each side. Then move skillet to 400 degree oven to finish roasting, 4 to 6 minutes. Do not cook too dry. Cool and chop. Ingredients: 1/4 cup sesame seeds 1 box bow tie pasta (12 oz.) 1/2 cup canola oil 1/3 cup soy sauce 1/3 cup rice vinegar 1 tsp sesame oil 3 Tbs sugar 1/2 tsp ground ginger 1/4 tsp black pepper 3 cups, cooked chicken breast, cubed 1/3 cup chopped fresh cilantro 1/3 cup chopped green onion -Heat a skillet over med-high heat and cook sesame seeds until lightly toasted, stirring frequently. Remove from heat and set aside. -Cook pasta according to package directions, drain pasta, rinse under cold water until cool, transfer to a large bowl. -In a jar with a tight-fitting lid, combine canola oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, pepper, and sesame seeds. Shake well. -Pour dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. Enjoy as a cold dish. Ingredients: 3 lbs. boneless, skinless chicken breast cooked and pulled apart 4-6 oz cream cheese (low fat or fat free) 4-6 oz. plain yogurt (low fat or fat free) 1/8-1/4 cup mayo 1 stick of celery, diced 1/2-1 tsp. celery seed salt pepper garlic powder (optional) Mix all ingredients together well. This is much better after it sits for a day or two. You can add more or less of each ingredient to each individual taste. Ingredients: 1 3 oz. pkg. lemon jello 1/2 c. boiling water 1/2 c. chopped onion 1 1/2 c. assorted raw vegetables, chopped 2 tsp. vinegar 1/2 tsp. salt 3/4 c. mayonnaise 1 c. chopped nuts 2 cans drained and flaked tuna Mix together and pour into mold. Ingredients: 1 (16 ounce) package spiral pasta, cooked 1/4 pound provolone cheese, cubed 1/4 pound mozzarella cheese, cubed 1/4 pound hard salami, cubed 1/4 pound Genoa salami, cubed 1/4 pound sliced pepperoni, cut in half 1 large green bell pepper, cut into 1" pieces 1 large red bell pepper, cut into 1" pieces 1 (10 ounce) can black olives, drained 1/2 jar (4 oz.) green salad olives, drained 1 (8 ounce) bottle Italian salad dressing Combine all ingredients in a large bowl, saving about 3 ounces of salad dressing for later. Mix together coating all pieces with dressing and refrigerate overnight. Before serving add remaining dressing and stir or toss. |
DESSERTS FRUITY CAKE submitted by Nancy Currie Prep Time: 15 minutes
Cooking Time: 3-5 hours Ideal slow cooker (crock pot) size: 4 qt. Ingredients: 2 cans of 21 oz. pie filling (apple, peach. or blueberry) 18 1/4 oz. pkg. yellow cake mix 1 stick butter (1/4 cup) 1/3 chopped nuts 1. Spray interior of slow cooker with non-stick cooking spray. 2. Place pie filling in slow cooker. 3. In a mixing bowl, combine dry cake mix and butter. Spoon over filling. 4. Drop nuts over top. 5. Cover and cook on LOW for 3-5 hours, or until a toothpick inserted into the center of topping comes out clean. Ingredients: 32 oz. can pumpkin 4 eggs 1 1/2 cup sugar 1 can evaporated milk 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1 box yellow cake mix 2 sticks butter, melted 1/2 cup pecans, chopped Mix together pumpkin, eggs, sugar, evaporated milk, cinnamon, ginger, and cloves. Pour above into a greased 9X13 pan. Sprinkle yellow cake mix over top. Drizzle butter over top. Sprinkle with nuts. Bake at 325° for 90 minutes. Ingredients: 8 oz. cream cheese, softened 1/2 cup butter, softened 3/4 cup powdered sugar, sifted 3/4 cup mini chocolate chips 2 Tbs brown sugar 1 cup extra crunchy peanut butter 3/4 cup chopped pecans (or more chocolate chips) Mix cream cheese and butter well. Add other ingredients and refrigerate. When cold, mold into a ball and sprinkle with 3/4 cup chopped pecans or more chocolate chips. Ingredients: 3 oz. package lime jello 3 oz. package lemon jello 15 oz. can crushed pineapple (in own juice) – do not drain 1/2 cup Miracle whip light 2 cups small curd cottage cheese 1/2 cup walnuts or pecans, chopped (optional) Mix lime+ lemon jello with pineapple and boiling water Chill until cold Mix miracle whip with cottage cheese Stir into cold jello mixture Add nuts (optional) Refrigerate until set and enjoy! Ingredients: 1 can chunk pineapple 1 can peach pie filling 1 can mandarin oranges 3-4 bananas 1 pkg. frozen strawberries 1 pkg. peach or apricot Jello Drain pineapple (reserve juice) and oranges. Cut up bananas and soak in pineapple juice for 10 minutes. Drain juice off bananas. Combine all ingredients, except Jello, and stir. Pour dry Jello over fruit and stir again. Refrigerate. Ingredients: 8 Tbs. butter 1 cup sugar 3/4 cup self-rising flour 3/4 cup milk 28 oz. can sliced peaches in syrup, undrained Preheat oven to 350°. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour this over melted butter, do not stir. Spoon fruit on top, gently pouring in syrup. Still, do not stir. Bake 30-45 minutes. Top with whipped cream or vanilla ice cream if desired. Ingredients: 2 cups all-purpose flour 1 1/2 cup oats (quick cook oats are fine) 3/4 cup firmly packed brown sugar 1 cup butter, softened 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon --------- 8 oz. package cream cheese, softened 14 oz. can sweetened condensed milk 1/4 cup lemon juice --------- 1 Tbs. brown sugar 2 Tbs. cornstarch 16 oz. can of whole berry cranberry sauce Preheat oven to 350°. -In large mixing bowl, combine flour, oats, 3/4 cup brown sugar, butter, nutmeg and cinnamon; mix until crumbly. -Reserve 1 1/2 cups of this crumb mixture. -Press the rest of the crumb mixture into a greased 9X13 pan. -Bake for 15 minutes. -While this is baking, in a small mixing bowl, beat cream cheese until fluffy. -Gradually beat in condensed milk until smooth. -Stir in lemon juice. -Spread this mixture evenly over crust. -In small bowl, combine 1 Tbs. brown sugar and cornstarch; stir in cranberry sauce. -Spoon this evenly over the cream cheese mixture. -Top with the reserved 1 1/2 cups of crumbly mixture. -Bake 40 minutes or until golden. -Cool, chill, and store covered in the refrigerator. BLUEBERRY
SALAD submitted by Pam Leavins Ingredients: Two 3 oz. pkgs grape gelatin dessert mix 2 cups boiling water One 21oz. can blueberry pie filling One 20 oz. can crushed pineapple One 8 oz. pkg cream cheese, (room temp.) 1 cup sour cream 1 cup pecan halves 1 tsp vanilla extract -In a large bowl, mix the gelatin dessert mix into the boiling water. -When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. -Pour into a 13 x 9 inch shallow baking dish. -Refrigerate for at least 4 hours, or overnight. -Stir together the cream cheese, sour cream, pecans, and vanilla. -Spread this mixture over the jelled salad. -Chill for an additional hour. PUNCHBOWL
CAKE submitted by Pam Leavins Ingredients: One 18 1/4 oz. package yellow cake mix Two 3 1/2 oz. packages instant vanilla pudding mix (prepared according to directions) One 20 oz. can crushed pineapple, drained 6 medium bananas, sliced 2 pints strawberries (crush one pint, slice one pint, and mix both together) One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff) -Prepare cake in two 9-inch round pans according to directions. -Put one layer of cake in the bottom of a punch bowl. -Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the cool whip. -Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. -Top off with Cool Whip and sprinkle strawberry juice on top. PUMPKIN
BREAD submitted by Kelly Morris Ingredients: 15 oz. can of pumpkin 1 2/3 cup sugar 2/3 cup vegetable oil 2 tsp. vanilla extract 4 large eggs ------------------------- 2 cups all-purpose flour 1 cup whole wheat flour 2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tsp. baking powder --------------------------- 1/2 cup chopped pecans (optional) -Preheat oven to 350° -Grease the bottoms only of two loaf pans (1.5 quart/8.5X4.5X2.5 size) with shortening. -In a large bowl, mix pumpkin, sugar, oil, vanilla and eggs with a mixer on low-medium speed until blended -Slowly add all dry ingredients (except pecans) to the above mixture using a mixer on low speed until well blended. -Stir in pecans. -Pour mixture evenly into two loaf pans. -Bake 1 hour to 1 hour 20 minutes until knife comes out clean.
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