This recipe is one that I have been making ever since I got married. And before I got married my mom made it for us when we were growing up. It is a simple comfort food that is wonderful for cold days or for those days when you don't feel so well.
Ingredients
2-3 Chicken Breasts (bone in, skin on- provides the most flavor & will be removed later on)
1 stick of butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag dumpling style noodles or extra wide egg noodles
Salt & pepper to taste
Directions
Place chicken breast in a large pot & fill with water (lots of water). Place on stove & allow to boil until chicken is done. Remove chicken from pot & skim the stock to remove the debris that is created from boiling chicken. If there is not enough water left in the pot to cook a full bag of noodles you can add chicken stock. Bring stock to boil. Add butter, soups, salt & pepper. Mix until the soup has dissolved. Add noddles & cook until tender. Meanwhile remove skin from chicken & de-bone. Chicken should be in bite size chunks or shreds. Once noodles are done, add chicken back to pot. Turn off heat, cover & allow to sit for 10 minutes. Serve with fresh bread and a salad. It's even better the next day!
Friday, February 27, 2009
Saturday, February 21, 2009
Bacon Wrapped Pork Tenderloin
This recipe is one of our favorite (I know I say that a lot, but we just love food). My brother, Shane, created this recipe.
Ingredients
1 pork tenderloin (teriyaki or peppercorn flavor)
1 pack bacon
Directions
Wrap bacon tightly around the pork tenderloin & secure with toothpicks. You want to make sure the entire tenderloin is covered in bacon. Place on hot grill & cook until the internal temperature is 160 degrees. The bacon will get very crispy & black, but don't worry the tenderloin will stay moist. 
Thursday, February 19, 2009
Mexi-corn Dip
I took this last night to home team. It was quick & very simple to make.
Ingredients
2 cans Mexi-corn, drained
2 c. mayonnaise
2 c. shredded Colby jack cheese
1 c. grated Parmesan cheese
Directions
Mix all ingredients well. Place in a greased 10x13 dish. Bake at 350 degrees for 40-45 minutes. Serve with corn chips or tortilla chips.
Ingredients
2 cans Mexi-corn, drained
2 c. mayonnaise
2 c. shredded Colby jack cheese
1 c. grated Parmesan cheese
Directions
Mix all ingredients well. Place in a greased 10x13 dish. Bake at 350 degrees for 40-45 minutes. Serve with corn chips or tortilla chips.
Saturday, February 14, 2009
5 Minute Chocolate Mug Cake
This sounds like a very good thing to make for Valentine's Day. I received this recipe from a friend, Jennifer Johnson, who shares my birthday.
Ingredients
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!
Ingredients
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!
Saturday, February 7, 2009
Mini Cinnamon Rolls
Ingredients
1-2 tubes crescent rolls (you can buy the regular ones & push the seems together or you can get the new tube that already has the sheet of dough together).
Melted butter
Cinnamon Sugar
Brown Sugar
Icing
1-2 c powdered sugar
2-4 tbsp butter, melted
1/2 - 1 tsp vanilla
Milk
Mix together the above ingredients until you have a smooth consistency. Add milk slowly until it reaches the smooth consistency.
Directions
Unroll crescent roll dough & roll lightly with a rolling pin. Brush surface with melted butter. Apply brown sugar & cinnamon sugar mixture generously on top of the butter layer. Then roll up dough lengthwise. Once you have it all rolled up, use a sharp knife to gently slice dough into 1/2" thickness. Place on lightly greased cookie sheet. Bake at 375 degrees for 11-13 minutes. Drizzle with icing. Enjoy!
1-2 tubes crescent rolls (you can buy the regular ones & push the seems together or you can get the new tube that already has the sheet of dough together).
Melted butter
Cinnamon Sugar
Brown Sugar
Icing
1-2 c powdered sugar
2-4 tbsp butter, melted
1/2 - 1 tsp vanilla
Milk
Mix together the above ingredients until you have a smooth consistency. Add milk slowly until it reaches the smooth consistency.
Directions
Unroll crescent roll dough & roll lightly with a rolling pin. Brush surface with melted butter. Apply brown sugar & cinnamon sugar mixture generously on top of the butter layer. Then roll up dough lengthwise. Once you have it all rolled up, use a sharp knife to gently slice dough into 1/2" thickness. Place on lightly greased cookie sheet. Bake at 375 degrees for 11-13 minutes. Drizzle with icing. Enjoy!
Friday, February 6, 2009
Maple Glazed Chicken
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1/4 tsp salt
1/8 tsp pepper
1 tbsp canola oil
1/2 tsp cornstarch
1/2 c. apple cider or unsweetened apple juice
2 tbsp maple syrup
1/2 tsp onion powder
Directions
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
4 boneless skinless chicken breast halves (5 ounces each)
1/4 tsp salt
1/8 tsp pepper
1 tbsp canola oil
1/2 tsp cornstarch
1/2 c. apple cider or unsweetened apple juice
2 tbsp maple syrup
1/2 tsp onion powder
Directions
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Slow Cooker Sloppy Joes
This recipe is simple & the best sloppy joes you will ever eat.
Ingredients
1-1/2 pounds ground beef
1 c. chopped celery
1/2 c. chopped onion
1 bottle (12 ounces) chili sauce
2 tbsp brown sugar
2 tbsp sweet pickle relish
1 tbsp Worcestershire sauce
1 tsp salt
1/8 tsp pepper
8-12 hamburger buns, split
Directions
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon 1/2 cup beef mixture onto each bun.
Ingredients
1-1/2 pounds ground beef
1 c. chopped celery
1/2 c. chopped onion
1 bottle (12 ounces) chili sauce
2 tbsp brown sugar
2 tbsp sweet pickle relish
1 tbsp Worcestershire sauce
1 tsp salt
1/8 tsp pepper
8-12 hamburger buns, split
Directions
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon 1/2 cup beef mixture onto each bun.
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