This is a great way to use leftover turkey or chicken. Mix in some chili peppers and cilantro, and I think it would taste like Chipolte! The name is not exactly true, hence the *. You have to have the chicken already cooked. Sorry for the false advertising.
1 ½ cups Minute Rice
1 can cream of chicken soup
2 cups diced, cooked chicken
1 ¾ cup boiling water
Salt and pepper to taste
Mix in a 2 quart casserole . Cover and bake in a preheated 400 degree oven for fifteen minutes.
Saturday, July 31, 2010
Crock Pot Apple Crisp
Katie from IHES brings this for school potlucks. It is great and so easy - and makes the whole house smell wonderfully! I hope it is Ok with her that I’ve included it here. Again, so easy a moron could make it. (oops, sorry Katie)
Two 21 oz. cans apple pie filling
One package spice cake mix (dry)
½ cup margarine, cut into pieces
Grease the sides and bottom of the crock pot with extra margarine. Empty the contents of both cans pie filling into the crock pot. Dump dry cake mix on the top and smooth out. Dot the top with pieces of butter.
Cook on high for 2 -3 hours, leaving the lid off for the last half hour. Serve with vanilla ice cream.
Two 21 oz. cans apple pie filling
One package spice cake mix (dry)
½ cup margarine, cut into pieces
Grease the sides and bottom of the crock pot with extra margarine. Empty the contents of both cans pie filling into the crock pot. Dump dry cake mix on the top and smooth out. Dot the top with pieces of butter.
Cook on high for 2 -3 hours, leaving the lid off for the last half hour. Serve with vanilla ice cream.
Cincinnati Chili Dip
A Cincinnati favorite! Fun to make as an appetizer for out of town guests. There is nothing quite like Cincinnati Chili. Maybe that is a good thing. Chocolate and cinnamon in chili? Odd, but tasty.
Spread one package of softened cream cheese in a pie plate of 8 x 8 glass pan. Top with thawed Skyline chili (one package). Add chopped onions. Cover with shredded sharp cheddar cheese. Bake at 350 for about 20 minutes, or until cheese melts. Let stand for ten minutes. Serve with tortilla chips for dipping.
Spread one package of softened cream cheese in a pie plate of 8 x 8 glass pan. Top with thawed Skyline chili (one package). Add chopped onions. Cover with shredded sharp cheddar cheese. Bake at 350 for about 20 minutes, or until cheese melts. Let stand for ten minutes. Serve with tortilla chips for dipping.
Chocolate Mint Bark
This is great to give as gifts for the holidays. I’ve given it to my friends at IHES for the past few years and they’ve enjoyed it! You can make it a week ahead of time and store it in the refrigerator to avoid the inevitable last minute rush. But, what would Christmas be without a bit of yelling and a good migraine or two.
12 oz. pkg. chocolate chips
12 oz. pkg. white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250 degrees. Line a 9 x 13 pan or cookie sheet with foil and spray with Pam. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes, or until melted. Remove from oven and spread with spatula. Place in refrigerator until cold and firm – about 20 minutes. Melt white chocolate chips and stir in extract. Let cool 5 minutes. Pour over chocolate layer and quickly spread to cover. Sprinkle with candy and chill until both layers are firm.
Lift foil out of pan and trim edges. Cut in 2 inch pieces or break into small pieces. Chill in covered container. Makes about two pounds.
12 oz. pkg. chocolate chips
12 oz. pkg. white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250 degrees. Line a 9 x 13 pan or cookie sheet with foil and spray with Pam. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes, or until melted. Remove from oven and spread with spatula. Place in refrigerator until cold and firm – about 20 minutes. Melt white chocolate chips and stir in extract. Let cool 5 minutes. Pour over chocolate layer and quickly spread to cover. Sprinkle with candy and chill until both layers are firm.
Lift foil out of pan and trim edges. Cut in 2 inch pieces or break into small pieces. Chill in covered container. Makes about two pounds.
Cheddar Chicken Casserole
Great for potlucks or to give to someone who needs dinner made for them. My dear friend, Jeanne Sanders, a wonderful mother and teacher who left this world way too early, gave this to me.
2 cups dry broken noodles
2 cups cooked chicken or turkey
2 cups milk
2 cups shredded sharp cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
¼ cup diced onion
Mix all, pour into 13x9 pan, refrigerate overnight, then bake at 350 for 45 minutes.
2 cups dry broken noodles
2 cups cooked chicken or turkey
2 cups milk
2 cups shredded sharp cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
¼ cup diced onion
Mix all, pour into 13x9 pan, refrigerate overnight, then bake at 350 for 45 minutes.
Candy Cane Cheesecake
I’ve made this for special holiday desserts - a IHES teacher holiday get together and Christmas dinner at Karen’s house with the family. It is very rich and heavy. Literally - it weighs about ten pounds!
2 cups chocolate cookie crumbs (I think I’ve used chocolate Teddy Grahams)
4 Tbsp. sugar
½ cup butter, melted
2 cups sour cream
1 cup sugar
4 eggs
3 tsp. vanilla
½ tsp. peppermint extract
4 8 oz. pkg cream cheese
3 Tbsp. butter, softened
1 cup crushed candy canes or peppermint candies
Cool Whip
Preheat oven to the 325 degrees. Combine the first three ingredients and press into the bottom of a glass 13x9 pan. Set aside. Mix sour cream, sugar, eggs, flour, and extracts in mixer until smooth. Add cream cheese and butter until completely smooth. Stir in most of crushed candy.
Pour into crust. Bake on the lowest rack of the oven for 60 minutes or until firm. Allow to cool and refrigerate overnight. To serve, loosen the edges with a knife. Spread Cool Whip over the top and add the rest of the candy to decorate.
2 cups chocolate cookie crumbs (I think I’ve used chocolate Teddy Grahams)
4 Tbsp. sugar
½ cup butter, melted
2 cups sour cream
1 cup sugar
4 eggs
3 tsp. vanilla
½ tsp. peppermint extract
4 8 oz. pkg cream cheese
3 Tbsp. butter, softened
1 cup crushed candy canes or peppermint candies
Cool Whip
Preheat oven to the 325 degrees. Combine the first three ingredients and press into the bottom of a glass 13x9 pan. Set aside. Mix sour cream, sugar, eggs, flour, and extracts in mixer until smooth. Add cream cheese and butter until completely smooth. Stir in most of crushed candy.
Pour into crust. Bake on the lowest rack of the oven for 60 minutes or until firm. Allow to cool and refrigerate overnight. To serve, loosen the edges with a knife. Spread Cool Whip over the top and add the rest of the candy to decorate.
Buckeye Bars
My Dad used to take hours to make buckeye candies - and now my brother does. These are actually much easier to make than the buckeye candy – but the same peanut butter-chocolate taste. Great to make when watching college bowl games - OH---IO
½ cup margarine, softened
¾ cup peanut butter
22 Nilla Wafers, crushed
2 cups powdered sugar
½ of an 8 oz. tub of Cool Whip, do not thaw
3 squared Bakers Semi-Sweet Chocolate
Line a 8 inch square pan with foil. Beat butter and peanut butter with mixer. Add wafers and sugar. Press into the bottom of the pan.
Microwave frozen Cool Whip and chocolate on high until melted, stirring 2 -3 times. Pour over peanut butter, spread to cover. Refrigerate two hours. Use foil to lift out and cut into small pieces.
½ cup margarine, softened
¾ cup peanut butter
22 Nilla Wafers, crushed
2 cups powdered sugar
½ of an 8 oz. tub of Cool Whip, do not thaw
3 squared Bakers Semi-Sweet Chocolate
Line a 8 inch square pan with foil. Beat butter and peanut butter with mixer. Add wafers and sugar. Press into the bottom of the pan.
Microwave frozen Cool Whip and chocolate on high until melted, stirring 2 -3 times. Pour over peanut butter, spread to cover. Refrigerate two hours. Use foil to lift out and cut into small pieces.
Christmas Cornflake Wreaths
I make a double batch – some for us and an extra plate for Mark! A good project for the kids, but after the marshmallow part cools, otherwise it is like a Christmas molten lava.
½ cup margarine
30 large marshmallows
1 tsp. vanilla
Green food coloring
3 cups cornflakes cereal
Red hots – candy (available in the baking aisle)
Cut margarine into pieces and put in large saucepan with marshmallows. Melt over low heat, stirring often. Beat until smooth. Add food coloring until a medium green color. Stir in vanilla. Add cornflakes and stir well. Drop by spoonfuls onto wax or parchment paper and shape into wreaths. Add a few red hots to each to look like holly berries. Cool and store in covered container.
½ cup margarine
30 large marshmallows
1 tsp. vanilla
Green food coloring
3 cups cornflakes cereal
Red hots – candy (available in the baking aisle)
Cut margarine into pieces and put in large saucepan with marshmallows. Melt over low heat, stirring often. Beat until smooth. Add food coloring until a medium green color. Stir in vanilla. Add cornflakes and stir well. Drop by spoonfuls onto wax or parchment paper and shape into wreaths. Add a few red hots to each to look like holly berries. Cool and store in covered container.
Grandma's Sugar Cookies
This recipe has been in my family for over 100 years, translated from German by my father’s grandmother. It is a Christmas tradition in our house, with many given as gifts. The icing trick is a modern twist that I discovered. Enjoy!
Cut amounts in half if just for a family get together. This makes a lot!
1 cup shortening (like Crisco)
2 cups sugar (can mix white and brown)
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp nutmeg (optional)
2 tsp. baking powder
6 cups flour
Mix all together. Roll out thickly and cut into shapes. Bake at 350 degrees on ungreased cookie sheet (parchment paper works well with this recipe). Bake 8 – 10 minutes, depending on the size of the shapes – or just until edges start to turn brown. Decorate with colored sugar before baking or ice after cool. Store in a covered container.
Easy icing that hardens – take ½ cup of canned vanilla frosting (not whipped) and put in the microwave just until edges start to melt. Stir quickly and add a few drops of food coloring, if desired. Spread on cookies quickly and set aside in a single layer to dry.
Cut amounts in half if just for a family get together. This makes a lot!
1 cup shortening (like Crisco)
2 cups sugar (can mix white and brown)
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp nutmeg (optional)
2 tsp. baking powder
6 cups flour
Mix all together. Roll out thickly and cut into shapes. Bake at 350 degrees on ungreased cookie sheet (parchment paper works well with this recipe). Bake 8 – 10 minutes, depending on the size of the shapes – or just until edges start to turn brown. Decorate with colored sugar before baking or ice after cool. Store in a covered container.
Easy icing that hardens – take ½ cup of canned vanilla frosting (not whipped) and put in the microwave just until edges start to melt. Stir quickly and add a few drops of food coloring, if desired. Spread on cookies quickly and set aside in a single layer to dry.
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