Chicken Pasta Salad
1 lb. cooked, shredded chicken (or 1 can of chicken)1 lb. cooked rotini or bowtie noodles
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese
1/3 - 1/2 cup ranch dressing (don't skip this -- it's what holds it all together)
Dressing:
2 envelopes dry Italian dressing mix6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup olive oil
Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving Serves 8 - 10. adapted from The Recipe Shoebox
Soft and Chewy Chocolate Cookies
3/4 cup butter1 1/2 cups packed brown sugar
2 tablespoons water
2 cups chocolate chips
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1. In a large saucepan over low heat, combine butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Transfer into a large bowl and allow to cool for about 10 minutes.
2. Add eggs to cooled chocolate mixture and beat on high, one at a time. Reduce speed to low and add dry ingredients, beating until blended. Add your choice of mix in (peanut butter chips, chopped white chocolate peanut butter cups, or other type of chip or candy) Place cookie dough in refrigerator for 1 hour.
3. Preheat oven to 350 degrees
4. Roll dough into balls and place about 2 inches apart on a cookie sheet. Bake 8-10 minutes.
Slow Cooker Cafe Rio Salad
5 lbs boneless, skinless chicken thawed
1 sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crockpot. Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.
1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice
Sauté butter, onion, and garlic. Boil everything else except rice in a large pot. Add onion and garlic—then add rice. Cover and simmer.
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)
Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves minced garlic
½ tsp lime juice
1 tsp salt
1 tsp pepper
Mix all ingredients. This recipe from: http://www.365daysofcrockpot.com/2009/08/day-209-cafe-rio-chicken.html
1/4 cup all purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/8 tsp red pepper flakes (less for mild flavor)
1 can of water chestnuts (optional)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, water chestnuts and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice. Serves 4-6. Found this recipe at: http://www.365daysofcrockpot.com/2009/12/day-336-cashew-chicken.html
1 cup chicken broth
1/2 cup picante sauce of salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream
Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup and red pepper in slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken and shred with 2 forks. Add the chicken back in and then add cumin, cilantro, and corn. Cover and cook for another 30 minutes. Serve with tortilla chips, cheese and sour cream.
This is from http://www.365daysofcrockpot.com/2011/02/slow-cooker-creamy-tortilla-soup.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+365DaysOfSlowCooking+%28365+Days+of+Slow+Cooking%29
Review: This is a pantry-friendly recipe that is delish. If you have a can of beans you could definitely add those in.
2 Tbsp. butter, melted
2 Tbsp. dry Italian dressing mix
1 family size can cream of chicken soup
1 - 8 oz. pkg. cream cheese
1/4 cup water
1 tsp. dry onion flakesCook in crockpot for 5-6 hours on low or for 3 hours on high. Mix together and pour over chicken the last hour: Serve over rice, noodles, or potatoes.
4 cups of water for every one cup of rice
salt, to taste
Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, OFF THE HEAT. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your lid isn't extremely tight, place a piece of aluminum foil over pot, then place the lid on top of the foil for a tighter seal). After ten minutes, uncover the rice, fluff with a fork, and season with salt to taste. MAKES 2 CUPS
3/4 cup melted margarine or butter
2 Tbsp. sugar
1 - 8 oz. pkg. cream cheese
1 - 6 oz. pkg. raspberry jell-o
2 cups boiling water
1 cup sugar
1 - 12 oz. pkg. frozen raspberries
1 - 8 oz. pkg. whipped topping
Mix crushed pretzels, margarine or butter and sugar. Press into bottom of 9x13 pan, bake at 350 degrees for 8 minutes, then cool. Mix cream cheese, whipped topping, and 1 cup sugar, spread over cooled crust. Dissolve jell-o in boiling water, then add frozen raspberries. Stir until thick, then pour over cream cheese mixture. Refrigerate until firm.
1/2 cup sliced or slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter
Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans and almonds to the skillet at this time, and cook, stirring until tender, about 8 minutes. ALL RIGHTS RESERVED © 2010 Allrecipes.com
1 sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crockpot. Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.
Café Rio Lime Rice
2 Tbsp butter1 yellow onion, chopped
4 cloves minced garlic
6 2/3 cup water
8 tsp chicken bullion (7 cubes)
½ bunch cilantro, chopped
2 tsp cumin
1 Tbsp lime juice
½ tsp salt
3 cups long grain rice
Sauté butter, onion, and garlic. Boil everything else except rice in a large pot. Add onion and garlic—then add rice. Cover and simmer.
Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 sm jalapeno (seeds removed)
Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.
Café Rio Pico de Gallo
4 fresh tomatoes, chopped1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves minced garlic
½ tsp lime juice
1 tsp salt
1 tsp pepper
Mix all ingredients. This recipe from: http://www.365daysofcrockpot.com/2009/08/day-209-cafe-rio-chicken.html
Slow Cooker Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)1/4 cup all purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/8 tsp red pepper flakes (less for mild flavor)
1 can of water chestnuts (optional)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, water chestnuts and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice. Serves 4-6. Found this recipe at: http://www.365daysofcrockpot.com/2009/12/day-336-cashew-chicken.html
Slow Cooker Creamy Tortilla Soup
1/2 lb to 1 lb of frozen chicken breasts1 cup chicken broth
1/2 cup picante sauce of salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream
Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup and red pepper in slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken and shred with 2 forks. Add the chicken back in and then add cumin, cilantro, and corn. Cover and cook for another 30 minutes. Serve with tortilla chips, cheese and sour cream.
This is from http://www.365daysofcrockpot.com/2011/02/slow-cooker-creamy-tortilla-soup.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+365DaysOfSlowCooking+%28365+Days+of+Slow+Cooking%29
Review: This is a pantry-friendly recipe that is delish. If you have a can of beans you could definitely add those in.
Creamy Chicken Alfredo
6 chicken breasts2 Tbsp. butter, melted
2 Tbsp. dry Italian dressing mix
1 family size can cream of chicken soup
1 - 8 oz. pkg. cream cheese
1/4 cup water
1 tsp. dry onion flakesCook in crockpot for 5-6 hours on low or for 3 hours on high. Mix together and pour over chicken the last hour: Serve over rice, noodles, or potatoes.
Perfect Brown Rice
short, medium, or long-grain brown rice4 cups of water for every one cup of rice
salt, to taste
Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, OFF THE HEAT. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your lid isn't extremely tight, place a piece of aluminum foil over pot, then place the lid on top of the foil for a tighter seal). After ten minutes, uncover the rice, fluff with a fork, and season with salt to taste. MAKES 2 CUPS
Raspberry Pretzel Salad
2 cups crushed pretzels3/4 cup melted margarine or butter
2 Tbsp. sugar
1 - 8 oz. pkg. cream cheese
1 - 6 oz. pkg. raspberry jell-o
2 cups boiling water
1 cup sugar
1 - 12 oz. pkg. frozen raspberries
1 - 8 oz. pkg. whipped topping
Mix crushed pretzels, margarine or butter and sugar. Press into bottom of 9x13 pan, bake at 350 degrees for 8 minutes, then cool. Mix cream cheese, whipped topping, and 1 cup sugar, spread over cooled crust. Dissolve jell-o in boiling water, then add frozen raspberries. Stir until thick, then pour over cream cheese mixture. Refrigerate until firm.
Sauteed Green Beans
5 slices bacon1/2 cup sliced or slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter
Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans and almonds to the skillet at this time, and cook, stirring until tender, about 8 minutes. ALL RIGHTS RESERVED © 2010 Allrecipes.com
Boston Cream Pie
2 eggs1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tbsp. butter
Grease and flour a 9" x 1.5" round baking pan. In a small mixer bowl beat whole eggs at high speed of electric mixer for 4 minutes or until thick and lemon-colored. Gradually add sugar, beating at medium speed 4 to 5 minutes or till sugar is nearly dissolved. Mix flour, baking powder, and salt. Add to egg mixture; stir just until blended. In small saucepan heat milk and butter till butter melts; stir into batter. Beat at low speed till well mixed. Turn into pan. Bake in a 350 degree oven for 25-30 minutes or until done. Cool 10 minutes on wire rack. Remove from pan; cool thoroughly.
Filling and Glaze:
1 cup cold milk1 pkg. (4 serving size) JELL-O French Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping
1 square BAKER'S Unsweetened Chocolate
2 Tbsp. butter
2 Tbsp. milk
3/4 cup powdered sugar
Beat milk and dry pudding mix with whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cake horizontally in half. Gently stir 1 1/2 cups of the whipped topping into pudding. Spoon pudding mixture onto bottom half of cake; cover with top of cake. Microwave chocolate and butter in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk and mix well. Spread onto cake, drizzling down sides. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator. Makes 12 servings.
