My friend Natalie from school made this for one of our potlucks. Yummy. Would be good on a dessert tray at Thanksgiving, or Christmas, Halloween, Easter, May Day, etc.
8 oz. cream cheese
7 oz. marshmallow fluff
1 can pumpkin
2 tsp pumpkin pie spice
Mix together until well blended. Refrigerate for at least two hours. Dip with vanilla wafer cookies.
Saturday, March 17, 2012
Crock Pot Orange Chicken
Who doesn't like orange chicken - yum! Who has a wok (or can find it in the basement?) Not, me! Here is an easy way to make this delicious classic (Oh, I sound so Food Channel-ish).
Boneless chicken tenders, chopped
1/3 cup flour
olive oil
salt
balsamic vinegar
3 Tbsp ketchup
6 oz. can frozen orange juice, concentrate
4 Tbsp brown sugar
Put chicken on a plate and pour flour over top. Brown chicken in oil. Drain on paper towel. You can do this the night before.
Mix juice, sugar, vinegar, salt and ketchup in crock pot. Add chicken. Cook all day. Serve with rice.
Boneless chicken tenders, chopped
1/3 cup flour
olive oil
salt
balsamic vinegar
3 Tbsp ketchup
6 oz. can frozen orange juice, concentrate
4 Tbsp brown sugar
Put chicken on a plate and pour flour over top. Brown chicken in oil. Drain on paper towel. You can do this the night before.
Mix juice, sugar, vinegar, salt and ketchup in crock pot. Add chicken. Cook all day. Serve with rice.
Euclaire Fake Cake
I've never believed those who say they can't bake. It's really just reading comprehension, isn't it? But, in my effort to have something for everyone, here is a no-bake cake recipe - a good one! It is great if you get stuck bringing dessert to the office potluck and don't want to seem lazy by buying one at Krogers (hint, hint to everyone who does that). You do need to make this the night before. Well worth it. It might become the office favorite, but let someone else make it next time.
8x8 pan (double if using 13x9 pan)
1 3.5 oz. instant vanilla pudding mix
1/2 of a 8 oz. container Cool Whip
1/2 cup cold milk
one wrapped section of graham crackers
1/2 tub chocolate frosting
Mix together pudding, Cool Whip and milk. Put graham crackers in a single layer on the bottom of the pan, breaking to fit. Spread 1/2 of pudding mixture on top. Add another layer of crackers and the rest of the pudding mix. Top with one final layer of crackers. Refrigerate 30 minutes or so.
Microwave frosting about 30 seconds and stir. Spread over top layer. Refrigerate - best if it sits overnight or most of the day. Store leftovers (ha,ha) in refrigerator.
8x8 pan (double if using 13x9 pan)
1 3.5 oz. instant vanilla pudding mix
1/2 of a 8 oz. container Cool Whip
1/2 cup cold milk
one wrapped section of graham crackers
1/2 tub chocolate frosting
Mix together pudding, Cool Whip and milk. Put graham crackers in a single layer on the bottom of the pan, breaking to fit. Spread 1/2 of pudding mixture on top. Add another layer of crackers and the rest of the pudding mix. Top with one final layer of crackers. Refrigerate 30 minutes or so.
Microwave frosting about 30 seconds and stir. Spread over top layer. Refrigerate - best if it sits overnight or most of the day. Store leftovers (ha,ha) in refrigerator.
Karen's Macaroni and Cheese
My sister-in-law, Karen, made this at Christmas for the non-animal flesh eating contingency. I did take a bit to add to my ham :) and it was delicious. Not enough to turn me into a vegetarian, but enough to want to make it over and over myself. It's not cheap, but it is worth the money and the calories (about a hojillion). Put together and cook it in a crockpot for a busy night's dinner.
One box cooked elbow macaroni
2 1/2 cups shredded cheddar cheese
1 cup shredded mozarella cheese
1 1/2 cup cottage cheese
1/2 cup sour cream
1 egg
salt and pepper
Mix all together and bake at 350 for about 35 minutes, or put in a crockpot to cook a few hours. Don't worry too much about the exact measurements - just throw in whatever cheese you have around.
One box cooked elbow macaroni
2 1/2 cups shredded cheddar cheese
1 cup shredded mozarella cheese
1 1/2 cup cottage cheese
1/2 cup sour cream
1 egg
salt and pepper
Mix all together and bake at 350 for about 35 minutes, or put in a crockpot to cook a few hours. Don't worry too much about the exact measurements - just throw in whatever cheese you have around.
Crock Pot Potato Soup
Ok, this is awesome and way too easy. Here is my healthy version (hey, don't roll your eyes at me - I do try!).
Two cans cream of something soup. Chicken is good, but if you are making it for your "I don't eat animal flesh" vegetarian daughter, you can use cream of celery soup and it actually tastes good.
One can milk - whatever kind is in your fridge
One can water - mix these all together in the crockpot
One bag of frozen hash browns - the kind cut into tiny cubes, not the shredded kind
Some onions if you want. I get horrible headaches from fresh onion smells, so I buy the Krogers cheap frozen chopped onion and dump about 1/4 cup in.
Cook all day - or whatever.
Right before you are ready to eat, you can add in something else. I added cooked and crumbled up Morning Star sausage patties (HEY - I said I try!), but you could also add some leftover bacon, ham - whatever. And, or course, put some cheddar cheese on top. Enjoy!
Two cans cream of something soup. Chicken is good, but if you are making it for your "I don't eat animal flesh" vegetarian daughter, you can use cream of celery soup and it actually tastes good.
One can milk - whatever kind is in your fridge
One can water - mix these all together in the crockpot
One bag of frozen hash browns - the kind cut into tiny cubes, not the shredded kind
Some onions if you want. I get horrible headaches from fresh onion smells, so I buy the Krogers cheap frozen chopped onion and dump about 1/4 cup in.
Cook all day - or whatever.
Right before you are ready to eat, you can add in something else. I added cooked and crumbled up Morning Star sausage patties (HEY - I said I try!), but you could also add some leftover bacon, ham - whatever. And, or course, put some cheddar cheese on top. Enjoy!
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