CONGO SQUARES
We ate these lots growing up. They are super yummy!
3 eggs
2 1/3 c brown sugar (packed)
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c oil
1 c nuts
6 oz. chocolate chips
Beat eggs well. Add sugar and dry ingredients. Add oil, nuts and chocolate chips. Pour into a 9 x 13. Bake at 350 for 25 minutes.
Sunday, November 15, 2015
MAC 'N' BEEF (RICKS MEAL)
MAC 'N' BEEF
When I was going to Ricks I use to make this at least once a month. It was cheap and made tons so I could eat it all week. I have made it maybe 5 times since leaving. I got sick of it. Found it on the back of tomato soup can.
1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper
In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender. Spoon off fat. Stir in soup. Add remaining ingredients. Heat through, stirring often.
When I was going to Ricks I use to make this at least once a month. It was cheap and made tons so I could eat it all week. I have made it maybe 5 times since leaving. I got sick of it. Found it on the back of tomato soup can.
1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper
In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender. Spoon off fat. Stir in soup. Add remaining ingredients. Heat through, stirring often.
CHICKEN QUESADILLA
CHICKEN QUESADILLA
These are very good!
16 flour tortillas
1 (16 oz) refried beans
1 pkg taco seasoning mix
1/2 pound chicken, shredded (I did cubed)
2 cups cheddar cheese (any kind would work)
1 cup salsa
Combine beans and taco seasoning in large frying pan. Boil chicken in pot until it is no longer white, then shred it. on 1/2 tortilla layer beans, chicken and cheese. Fold in half and fry on medium heat in frying pan until cheese is melted. Serve with salsa.
These are very good!
16 flour tortillas
1 (16 oz) refried beans
1 pkg taco seasoning mix
1/2 pound chicken, shredded (I did cubed)
2 cups cheddar cheese (any kind would work)
1 cup salsa
Combine beans and taco seasoning in large frying pan. Boil chicken in pot until it is no longer white, then shred it. on 1/2 tortilla layer beans, chicken and cheese. Fold in half and fry on medium heat in frying pan until cheese is melted. Serve with salsa.
Saturday, November 14, 2015
COPYCAT MUFFINS
COPYCAT MUFFINS
We have been making way too many muffins lately, but it has been fun. They are quick to put together so if I get off work early enough I can make a batch right before the kids get home. Great after school snack. Need to experiment and try to hide some veggies/fruit in them.
SEE BELOW FOR DIFFERENT VARIATIONS
1 (18 oz) box cake mix (Duncan Hines is the best - usually best price at Wal-Mart) - I think they turn out better if you shift the cake mix
2 T flour
3 eggs
2/3 cup milk
1/3 cup vegetable or coconut oil
1 tsp baking powder
Mix all together. Spoon into prepared muffin cups. Bake at 375 for 20 minutes or tops are lightly browned.
ALMOND POPPY SEED: use a white cake mix, add 2 tsp poppy seeds and 1 tsp almond extract.
CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips. (our favorite mixture is 3/4 c cinnamon chips, 3/4 c mini chocolate chips)
Other suggestions:.
We have been making way too many muffins lately, but it has been fun. They are quick to put together so if I get off work early enough I can make a batch right before the kids get home. Great after school snack. Need to experiment and try to hide some veggies/fruit in them.
SEE BELOW FOR DIFFERENT VARIATIONS
1 (18 oz) box cake mix (Duncan Hines is the best - usually best price at Wal-Mart) - I think they turn out better if you shift the cake mix
2 T flour
3 eggs
2/3 cup milk
1/3 cup vegetable or coconut oil
1 tsp baking powder
Mix all together. Spoon into prepared muffin cups. Bake at 375 for 20 minutes or tops are lightly browned.
ALMOND POPPY SEED: use a white cake mix, add 2 tsp poppy seeds and 1 tsp almond extract.
CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips. (our favorite mixture is 3/4 c cinnamon chips, 3/4 c mini chocolate chips)
Other suggestions:.
Friday, November 13, 2015
CHICKEN POT PIE
https://twentypearls94.wordpress.com/2013/04/28/313/
This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole!
Everyone loved it!
Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water. So, so easy and yummy!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Directions:
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly.
Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47. We have made it lots and lots. So good. This is what I always think of making when I have an extra pie crust on hand. But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture. I had a note that I usually double everything except for the butter.
2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
---
3/4 c milk
1/3 c water
---
1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables
1 T snip parsley (optional)
---
small can of bisuits
Preheat oven to 400. Saute onion in margarine. Blend in flour until smooth. Add bouillion cube and add salt and pepper. Add milk and water. Cook and stir until bubbly. Add chicken, vegetables and parsley. Stir. Pour into small casserole dish or loaf pan. Then place biscuits on top. Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange) Bake at 400 for 10-12 minutes or until biscuits are done.
This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole!
Everyone loved it!
Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water. So, so easy and yummy!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Directions:
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly.
Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47. We have made it lots and lots. So good. This is what I always think of making when I have an extra pie crust on hand. But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture. I had a note that I usually double everything except for the butter.
2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
---
3/4 c milk
1/3 c water
---
1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables
1 T snip parsley (optional)
---
small can of bisuits
Preheat oven to 400. Saute onion in margarine. Blend in flour until smooth. Add bouillion cube and add salt and pepper. Add milk and water. Cook and stir until bubbly. Add chicken, vegetables and parsley. Stir. Pour into small casserole dish or loaf pan. Then place biscuits on top. Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange) Bake at 400 for 10-12 minutes or until biscuits are done.
Sunday, November 8, 2015
PINEAPPLE PINK LEMONADE
Pineapple Pink Lemonade Soda
http://lilluna.com/pineapple-pink-lemonade-soda/
Made this for Kambria's baby shower (Alise). It was super yummy. Would be good with
sherbet added. I doubled the recipe but only put in one pineapple juice. Still tasted good.
- 1 Liter Sprite
- 1 cup Pink Lemonade MIX
- 1 can (48 z.) Dole Pineapple Juice
ORANGE CHICKEN
CROCK POT ORANGE CHICKEN
http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html
This was easy and everyone liked it. I cooked a whole package of chicken then saved 1/2 for later in the week. Easy way to cook chicken. We had it with rice and a freezer veggie package (stir fry mix).
Ingredients
- 4 Boneless Skinless Chicken Breasts, thawed
- ¾ cup Smuckers Sweet Orange Marmalade
- ¾ cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
- 2 tbsp. Soy Sauce
Instructions
- Cook chicken in crock pot on HIGH for 3 hours {covered}
- After 3 hours, drain juices from crockpot
- At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crock pot.
- Mix together bbq sauce, orange marmalade, and soy sauce.
- Pour mixture over chicken, and cook on high for 30 more minutes {covered}
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