1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
Monday, May 17, 2010
Lasagna Soup
2 tsp olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
HOT DOGS IN THE CROCKPOT
1 pack of hot dogs (mini or regular-cut into pieces if you use regular)
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
Creamy Pumpkin Pudding
1 cup mashed cooked pumpkin
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
BLT DIP
1 (16oz) container of sour cream
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
2 cups of mayonnaise (I only did about 1 1/4)
1 package of real bacon bits
6 plum tomatoes (I only used 3 because I think I ended up getting the wrong kind)
3 green onions
Mix all the ingredients together and serve cold with crackers or pretzels.
*I saw another recipe for this that fit the name of the dip, with shredded lettuce, but I
thought the onions gave it a really good flavor so I am not sure I would want to do the lettuce.
Maybe someone else can give it a try and let me know how it taste? :)
I made this up the night before so it had time to pick up the flavors of everything.
--
This recipe is from my friend Tammy
Ham and Cheese Breakfast Quiche
2 (12 oz.) packages of frozen hash brown potatoes---I had a 30 oz and just kept some out
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
Tilapia Veracruz
1/2 Cup Kraft Sun-Dried Tomato Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
Wednesday, May 5, 2010
Strawberry Cake Recipe
Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
---
Thanks Tanja for the yummy recipe!
Tuesday, May 4, 2010
Chocolate Caramel Raspberry Sauce
PREP TIME: 20 min
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
Triple Berry Angel Cake
Ingredients:
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
Chicken Bake
5-8 Skinless cooked chicken breasts – cubed
1 can cream of chicken soup
16 oz sour cream
Mix all together chicken soup and sour cream, coat chicken with mixture.
Crumble ritz crackers and coat in melted butter (2 packs to 1 stick), top chicken.
Bake at 350 degrees 30-45 minutes. Serve with broccoli and/or cheese.
---
This is another bridal shower recipe
1 can cream of chicken soup
16 oz sour cream
Mix all together chicken soup and sour cream, coat chicken with mixture.
Crumble ritz crackers and coat in melted butter (2 packs to 1 stick), top chicken.
Bake at 350 degrees 30-45 minutes. Serve with broccoli and/or cheese.
---
This is another bridal shower recipe
Grilled Banana’s Foster
Sauce:
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
Mrs. Filbert’s Banana Nut Bread
Yields: 1 Loaf
2 cups all-purpose flour
1 tsp. baking soda
½ tsp salt
½ cup (1 stick) Mrs. Filbert’s Vegetable Oil Spread
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
2 medium ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts, toasted
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan; set aside.
In medium bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Mrs. Filbert’s Spread and sugar until light and fluffy. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately add four mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and walnuts. Evenly spoon batter into prepared pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
---
This recipe was also given to me at my bridal shower
2 cups all-purpose flour
1 tsp. baking soda
½ tsp salt
½ cup (1 stick) Mrs. Filbert’s Vegetable Oil Spread
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
2 medium ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts, toasted
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan; set aside.
In medium bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Mrs. Filbert’s Spread and sugar until light and fluffy. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately add four mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and walnuts. Evenly spoon batter into prepared pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
---
This recipe was also given to me at my bridal shower
Smuckers & Pillsbury Brownie Pizza
Prepare Pillsbury Traditional Fudge Brownie Mix as directed on package
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
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