Posts

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Pumpkin Waffles

  • 2 C flour
  • 2 Tbsp brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp pumpkin pie spice
  • 2 C non fat milk
  • 1 1/4 C canned pumpkin
  • 2 eggs, beaten
  • 1 Tbsp cooking oil

In a medium bowl; stir together flour, brown sugar, baking powder, salt, and pumpkin spice.  Make a well in the center of the mix.

In another medium bowl; combine milk, pumpkin, eggs, and oil.  Add milk mixture all at once to the flour mixture.  Stir just until moistened (should be lumps)

Use 3/4 C at a time on a lightly greased waffle iron.

from Clara Schreck

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Chicken Broccoli Alfredo Shells

  • 1-2 jars Alfredo sauce
  • 2 C cooked chicken, shredded
  • 2 C cooked broccoli, chopped
  • 1 C shredded mozzarella or cheddar
  • 1/4 C Parmesan
  • 1 box cooked shells

Preheat oven to 350.

In a large bowl, mix Alfredo sauce (saving some for later), chicken, broccoli, and cheese.  Spoon into shells.  Grease 13X9 pan.  Pour some sauce in bottom of pan.  Arrange shells and top with more cheese and more sauce.

Cover and bake 30-45 minutes.

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Yummy Cake

  • yellow or white cake mix
  • chocolate pudding, large box
  • 8 oz cream cheese
  • 1/2 C sugar
  • 8 oz whip cream
  • 1 tsp vanilla

Make and bake cake according to package directions.  Cool.

Make pudding according to package directions.  Spread evenly over cake.

Mix last 4 ingredients together.  Spread evenly over pudding.

Refrigerate until serving.

 

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Best Ever Chili

  • 2 lbs ground beef
  • 1 C chopped onion
  • 1 C chopped green pepper
  • 1 C chopped celery
  • 2 cans kidney or chili beans, don’t drain
  • 2 (16 oz) cans tomatoes
  • 1 (6 oz) can tomato paste
  • garlic powder to taste
  • 2 tsp salt
  • 1 Tbsp chili powder (optional)

Brown beef.  Add vegetables and cook until half done.  Add tomato past, garlic powder, salt, and chili powder.  Mix well, cover and simmer 1 1/2 hours.

from Carrie Thorne

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Pepperoni Pasta Salad

  • 2 C uncooked tricolor spiral pasta
  • 1 C cubed cheddar cheese
  • 1 C coarsely chopped cucumber
  • 1 small tomato, chopped
  • 2 green onions, chopped
  • 28 pepperoni slices
  • 1/2 C zesty Italian salad dressing

Cook pasta according to package directions, drain, and rinse in cold water.  In a large bowl combine pasta, cheese, cucumber, tomato, onions, and pepperoni.  Add salad dressing and toss to coat.  Cover and refrigerate until serving

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Cream Cheese Coffee Cake

  • 2 cans crescent dinner rolls
  • 2 pkgs (8 oz) cream cheese, softened
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/3 C sugar

Preheat oven to 350.  Press 1 can of crescent rolls onto bottom of 13X9 pan (Do not spray with oil)

Mix cream cheese, egg yolk, vanilla, and sugar; blend well until really smooth.  Spread onto crescent rolls in pan.

Top with 2nd can of crescent rolls.  Make sure it goes to the edge and all seams are pinched or sealed.

Bake for 20-25 minutes or until lightly browned.  Cool completely.

 

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Black Bean Soup with Chicken and Salsa

  • 4 C chicken broth
  • 1 large boneless, skinless chicken breast
  • 2- 15 oz can black beans, drained and rinsed
  • 16 oz jar salsa
  • 1 C frozen corn
  • 1 C sliced fresh mushrooms
  • 1/2 red onion, chopped

Place ingredients in slow cooker; stir.

Cover and cook on low for 6-8 hours.  Remove chicken and shred with 2 forks.  Place back in soup and stir.

Topping suggestions:

shredded cheese

sour cream

cilantro

avacado

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Veg All Cheesy Chowder

  • 1/4 C butter
  • 1 medium onion, chopped
  • 1/3 C flour
  • 2 C milk
  • 1 can (10.75 oz) chicken broth
  • 1 pkg (8 oz) cheese spread, cubed
  • 1 can (16 oz) veg all veggies, drained

Melt butter in large saucepan.  Add onion, cook until tender.  Add flour, whisking until smooth.  Cook 1 minute over low heat, stirring constantly.  Gradually add milk and chicken broth; cook over medium heat, stirring constantly until thickened and bubbly.  Add cheese, stirring until cheese is melted.  Add veg all.  Reduce heat and cook until thoroughly heated.  Do not boil.

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Cinnamon French Toast Casserole

  • 2- 16 oz loaves of cinnamon swirl bread; cut into 1/2 inch pieces and left out overnight to go stale
  • 12 eggs
  • 4 C milk
  • 1/4 C brown sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1/4 tsp salt

Spray  slow cooker with non stick spray.  Place bread in slow cooker.  Mix together eggs, milk, brown sugar, cinnamon, vanilla, and salt.  Pour over bread.

Cover and cook on low for 6-8 hours.  Last 1/2 hour remove lid.

Dust with powdered sugar, whip cream, and/or drizzle with syrup; if desired.

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Salsa Ranch Chicken with Black Beans

  • 2 large boneless skinless chicken breasts
  • 1 oz pkg taco seasoning
  • 1 oz dry ranch dressing mix
  • 1 C salsa
  • 10.5 oz can condensed cream of chicken
  • 15 oz can black beans, drained and rinsed
  • sour cream
  • shredded cheese

Place chicken in crock pot.  In a bowl, mix together taco seasoning, ranch dressing mix, salsa, cream of chicken soup, and black beans.  Pour over chicken.  Cover and cook on low for 5-6 hours.  Serve with sour cream and cheese if desired.  Can serve in tortillas.