Mjpuzzlemom's Greatest Hits!

Fair Warning.....

2008-03-02T13:29:00.000-08:00

I am working on moving all these recipes to my new blog at What A Crock! . I am filing theses in the Recipe Review Category. This blog wil lself destruct as soon as I am done!

You have been warned!

MJ

Angel Chicken - crockpot

2007-10-29T15:33:00.000-07:00

This is a winner recipe... very tasty!

Angel Chicken

Ingredients
1 8-ounce package fresh button mushrooms, quartered
1 6-ounce package fresh shiitake mushrooms, stems removed, caps sliced
4 skinless, boneless chicken breast halves (about 1-1/2pounds)
1/4 cup butter
1 0.7-ounce package Italian dry salad dressing mix
1 10 3/4-ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives (optional)

Directions
1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix.
Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.

2. Cover; cook on low-heat setting for 4 to 5 hours.

3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if desired. Makes: 4 servings

Mexican Chicken Soup

2007-10-27T05:13:00.000-07:00

I found this recipe while participating in Slow Cooker Thursday. It was shared by Mari.

We made this last night and it was SO good.

Mexican Chicken Soup

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2" pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained ( Rotel)
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)

Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker.
Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.

http://marislittlecorner.blogspot.com/2007/10/slow-cooking-thursday_10.html

MJ's World Famous Chili... don't laugh

2007-10-21T14:38:00.000-07:00

MJ's World Famous Chili...

This is the chili I make for all occasions, I get some very upset people if I don't bring this to church pot-lucks.

1 Can Bush's Chili Magic
I can diced tomatoes ( use plain or use Rotel for more heat )
1 lb. ground turkey, browned ( or beef or chicken )
1 onion chopped ( optional )

Brown the meat and add the remaining ingredients, simmer until hot through.

For pot-luck, I triple the Chili Magic, and tomatoes, and double the meat. Brown the meat and add all to a crockpot and cook on low for 4 hours.

Easy Delicious Chicken

2007-10-17T09:29:00.000-07:00

I made this last night, served it with Chicken Rice A Roni and a Caesar Salad... DH said this came out very moist.

Easy Delicious Chicken

6-8 chicken pieces ( I am using thighs )
soy sauce (I use low sodium )
rosemary (fresh or dried)
butter to taste (I use about 2 T.)

Spray a 9x13 pan with cooking spray. Place chicken in pan. Cover chicken with soy sauce and turn to coat. Sprinkle with rosemary and dot with butter. Bake uncovered at 350 for 40-50 min.

Meaty Chili Dip

2007-10-15T17:18:00.000-07:00

This was dinner tonight and was well received. I added a small can of sliced black olives and served it topped with taco cheese, and with tortilla chips to scoop with.

Meaty Chili Dip

1 pound ground beef
1 medium green pepper, chopped
1 cup water
1 can (6 ounces) tomato paste
1 package (3 ounces) tomato paste ( I think this is a mistake, not in directions )
1 package (3 ounces) cream cheese, cubed
1 envelope chili seasoning mix
Corn chips

In a large skillet, cook beef and green pepper over medium until meat is no longer pink; drain. Add the water, tomato paste, cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered until cheese is melted.

Transfer to a small slow cooker to keep warm (and serve from). Serve with corn chips. For the best dipping, use large corn chips. Yield: 3 cups.

Taste of Home's “Slow Cooker Classics”, 2006.

Taste of Home's “Slow Cooker Classics”, 2006.

Crockpot Deviled Chicken

2007-10-11T03:15:00.000-07:00

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

This was a hit with everyone here. I will definitely be making it again.

Crockpot Deviled Chicken

3 lb chicken breasts or chicken legs or chicken thighs
1/4 c. butter, melted
1/2 c. honey
1/4 c. prepared mustard
3 clove garlic, minced
1 tsp salt
1/2 tsp curry powder

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.

Beefy Biscuit Pot Pie

2007-09-26T17:00:00.000-07:00

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Beefy Biscuit Pot Pie

1 lb. ground beef

1 onion, chopped

10 oz. can cream of mushroom soup with roasted garlic

9 oz. pkg. frozen corn

1 cup chopped tomatoes, seeded

1/2 tsp. dried basil leaves

1 can refrigerated biscuit dough

2 Tbsp. grated Parmesan cheese

1/4 tsp. dried oregano leaves

Preheat oven to 400 degrees. In large skillet, cook ground beef and onion until beef is no longer pink; drain. (If using crumbles, cook onion in 1 Tbsp. olive oil until tender; add crumbles and heat until thawed.) Add soup, corn, tomatoes, and basil; bring to a boil.Pour beef mixture into 1-1/2 quart baking dish. Top with biscuits and sprinkle with Parmesan cheese and oregano. Bake at 400 degrees F for 15-18 minutes until biscuits are deep golden brown.

4 servings

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

2007-09-20T11:03:00.000-07:00

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

This is soup I made last winter but we really enjoyed it! I am looking forward to visiting blogs and collecting soup recipes for the coming winter.

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

Active time: 35 min
Start to finish: 45 min

1 small head broccoli (1/2 lb)
1 large boiling potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Makes about 6 cups or 4 servings. Gourmet, December 2001

E-Z Fix BBQ Meatballs

2007-09-13T09:23:00.000-07:00

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

E-Z Fix BBQ Meatballs

2 pounds ground beef
1 1/2 cups dry bread crumbs
2 eggs
1/2 cup milk
1/2 cup chopped onions

Sauce:
16 ounces apricot preserves or orange marmalade ( I used 1/2 orange & 1/2 pineapple )
16 ounces barbecue sauce ( I used KC Masterpiece Hot and Spicy )

I made the meatballs and put them in the crockpot. I then mixed the BBQ sauce and marmalades and poured over. I will crock on high 5 hours.

1. Preheat oven to 350 degrees. In a large bowl, mix ground beef, bread crumbs, egg, onion and milk, just until thoroughly combined. Do not over mix. Form into 1-inch balls. Bake on a cookie sheet or in a shallow pan 15 to 20 minutes. ( I did not bake )

2. Pour barbecue sauce and preserves or marmalade into a slow cooker; mix well. Add meatballs and heat thoroughly. (Or place in a Dutch oven or other large pot, bring to a boil on the stove top, then reduce heat to low and simmer for a few minutes to allow flavors to blend.)

Makes 48 meatballs ( not here: I got 14-6 )

TRIFLE FOR DESSERT

2007-09-04T03:48:00.000-07:00

I made this for Labor Day. It was very good but dh said he still like THIS better.

TRIFLE FOR DESSERT

1 frozen pound cake ( I used fresh )
1/4 c. orange flavored liqueur or concentrated frozen orange juice ( I used OJ )
2 c. chilled vanilla pudding
2 c. whipped cream or frozen topping
2 c. (1 pt.) frozen strawberries, sliced

Cut frozen pound cake into 3 equal lengthwise layers.

Sprinkle each cake layer with about 1 1/2 tablespoons liqueur or orange juice.

Cut cake into 1 inch cubes.

Layer half of pound cake cubes, pudding, whipped cream and strawberries into 1 1/2 quart glass serving bowl.

Repeat layering once.

Makes 10 to 12 servings.

Joe's Special

2007-08-10T08:03:00.000-07:00

This was a quick, easy meal and it was very tasty. Everyone here enjoyed it. I made it with ground turkey and let the guys add hot sauce to taste.

Joe's Special

Contra Costa Times

Serves 4

2 tablespoons butter
1 cup chopped yellow onion (about 1/2 onion)
1 teaspoon dried oregano
12 ounces lean ground beef
1/2 teaspoon freshly ground black pepper
3 ounces baby spinach (about half a small bag), coarsely chopped
6 eggs, beaten
1/2 cup grated parmesan cheese, plus more for garnish
1/4 cup chopped red bell pepper (about 1/4 pepper), plus more for garnish
Toast, for serving

1. Melt butter in a 10- or 12-inch cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 3-4 minutes. Sprinkle with oregano. Crumble ground beef into pan. Cook, stirring often, until beef is evenly browned, 3-5 minutes. Add black pepper and spinach. Cook and stir until spinach wilts.

2. Add beaten eggs and stir everything together. Add parmesan cheese and bell pepper. Continue stirring until eggs are cooked through. Serve on warm plates with freshly made toast. Sprinkle additional cheese and chopped bell pepper over each serving.

-- From "The Cast Iron Skillet Cookbook," by Sharon Kramis and Julie Kramis Hearne (Sasquatch Books)

Granite Steps Country Blueberry Coffee Cake

2007-08-07T17:26:00.001-07:00

Oh my! Quick! Go make this.. .it is so good!

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries ( I put a pint in )
1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish.

In a small bowl, combine brown sugar and cinnamon and mix well with a fork.

Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top.

Bake for 20 minutes or until cake is golden brown and center is done.

Cool for 20 minutes. Serve warm.

Banana Coconut Muffins

2007-08-06T18:43:00.000-07:00

I made these muffins today. I used pecans instead of walnuts. I got a dozen muffins and 8 mini muffins out of this recipe. Very tasty and worth making again!

Banana Coconut Muffins from Chronicles of a Curious Chef

This is from How to Cook Everything.

1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup can be whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Honey Garlic Glazed Meatballs

2007-08-06T18:00:00.000-07:00

I made these tonight and served them with fried rice and a salad. I uses ground turkey and I doubled the sauce ingredients. Very Tasty!

Honey Garlic Glazed Meatballs from Carrie at What's Cookin'?

1 eggs
1/4 cup and 2 tablespoons milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 pound ground beef
2 garlic cloves, minced
1-1/2 teaspoons butter
1/4 cup and 2 tablespoons ketchup
1/4 cup honey
1 tablespoon and 1-1/2 teaspoons soy sauce

In a large bowl combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees F for 12-15 minutes or until meat is no longer pink. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

Banana-Strawberry Muffins

2007-08-01T15:59:00.000-07:00

I made these today for dessert. DH said he liked them, even though he initially didn't think he would.

Banana-Strawberry Muffins

Prep Time: 15 min ; Start to Finish: 40 min
Makes: 12 muffins

Stir up the berry best batch of banana muffins you've ever made!

2/3 cup sugar
1/2 cup oil
2 eggs
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries

1 . Heat oven to 375°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla.

2 . Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups.

3 . Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean.

Immediately remove from muffin cups. Serve warm or cool.

High Altitude (3500-6500 ft) Increase flour to 1 2/3 cups plus 1 tablespoon. Spoon batter evenly into 14 muffin cups. Bake as directed above.

Maxwell House Tiramisu

2007-07-30T05:33:00.000-07:00

Today is Tasty Thursday ! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Everything on this blog is tried and true by my family, so feel free to look around....

I have made this several times and it is a favorite here. It is so simple and so tasty! I hope you enjoy it as much as we do !

I make this in a trifle bowl. It looks so pretty when layered.

I am making this again today for my sweet hubby's birthday!

Maxwell House Tiramisu

3 cups pound cake cubes (1/2 inch) .
2 envelopes M.H. cappuccino, any flavor, divided
2 cups cold milk, divided
1 package (8oz) cream cheese, softened
1 package (4-serving size) vanilla instant pudding
2 cups thawed cool whip

Cover bottom of 8 inch square dish with cake.

Dissolve 1 envelope cappuccino mix in 1/2 cup of milk, sprinkle this mixture over the cake.

Beat cream cheese in a large bowl with electric mixer until smooth.

Gradually beat in remaining 1 1/2 cups milk until smooth. Add pudding mix and remaining envelope of cappuccino. Beat on low speed until blended. Stir in whipped topping. Spoon over cake.

Refrigerate 3 hours....makes 6 servings.

Better-Than-Arby's Roast Beef Sandwiches

2007-07-26T06:41:00.000-07:00

Today is Tasty Thursday - Sandwich Edition!

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Here is a previous tasty sandwich called Taverns and another tried and true recipe for Beef Sandwiches....

I have made this a few times and it makes a very tasty sandwich.. I hope you enjoy!

Better-Than-Arby's Roast Beef Sandwiches

3 pounds roast, up to 4
1/2 cup brown sugar
1 package onion soup mix
1/2 cup water
1 chopped onion
1 pinch garlic powder
Salt and pepper to taste

Put roast in the crockpot with brown sugar, onion soup mix, water, chopped onion, garlic powder, salt & pepper. You let it cook for 24 hours! I usually start it after dinner in the evening, and then stir it in the morning. By dinner that night - it's ready! They're great on onion buns!"

Easy Ratatouille

2007-07-25T15:22:00.000-07:00

We had this ratatouille tonight and dh really liked it. He said it is definitely a make again!

Easy Ratatouille

Prep Time: 10 min
Total Time: 38 min
Makes: 8 servings, about 1 cup each

1 large eggplant, cut into bite-size pieces
1 medium red pepper, cut into 1/2-inch-wide strips, then cut crosswise in half
1 medium onion, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup SOUTH BEACH DIET™ Italian Dressing
1 can (14.5 oz.) low-sodium diced tomatoes, undrained
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

MIX eggplant, peppers, onions, zucchini and dressing in large skillet; cook and stir on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.

ADD tomatoes; cook 15 min., stirring occasionally.

TOP with cheeses; cover. Cook an additional 5 min. or until mozzarella cheese is melted

Slow Cooker Swiss Steak

2007-07-18T14:45:00.000-07:00

Today is Slow Cooking Thursday hosted by Sandra at Diary of a SAHM .

Here are some slow cooker recipes I posted this week, followed by my entry for this week:

Slow Cooker Stuffed Peppers

Hot German Potato Salad

We don't do a lot of beef around here, but this looked good and dh really enjoyed it. I think this would be easy to double and do for guests.

Slow Cooker Swiss Steak

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil ( I used olive oil )
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 cans diced tomatoes with juice ( I added a third can )
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

1. In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.

2. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.

3. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.

4. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Taverns ( adapted for the crockpot )

2007-07-12T12:28:00.000-07:00

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

I made these last week and they were a hit. I used ground turkey and ketchup. This makes a nice sweet and sour type sandwich. Everyone agrees I can make it again!

Taverns

1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice

Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.

Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.

Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.

Vidalia Onion, Meat and Potato Casserole

2007-06-04T15:44:00.000-07:00

I cut this in half... it ws very good.

Vidalia Onion, Meat and Potato Casserole

2 lb. lean ground beef
4 T oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
6 Vidalia onions, peeled, thinly sliced
6 large potatoes, peeled, thinly sliced (Personally I never peel them)
2 cans cream of mushroom soup

Brown meat in hot oil; drain off fat and add salt and pepper.

Grease a large casserole dish and alternate layers of onions, potatoes and meat. Pour mushroom soup on top and bake at 350 degrees for 45 minutes.

Makes 8 generous servings.

These are not my notes, take them for what you will:

This freezes really well. I made it yesterday for dinner today, and froze 3other casseroles of it. I have frozen it before and after adding the mushroom soup, but before baking.

CHICKEN A LA CUBANA

2007-06-04T06:59:00.000-07:00

I made this for lunch on Sunday. I used boneless thighs, and tomato sauce( instead of puree). The tastes grew on me as I ate it, but dh said he love it. Definitely worth making again.

CHICKEN A LA CUBANA
4 chicken legs and 4 thighs (about 3 pounds)
1/3 cup golden raisins
2 tablespoons olive oil
Salt
Freshly ground black pepper
1/2 cup chopped onion
4 garlic cloves, peeled and smashed
2 tablespoons tomato puree
2/3 cup red wine (zinfandel, rioja or Cotes du Rhone)
2 tablespoons capers, drained
2/3 cup green olives with pimentos
1 teaspoon dried thyme or 1 sprig fresh thyme
1 teaspoon ground cumin

If they aren't already, separate legs from thighs and cut off excess fat. Soak raisins in 1/2 cup warm water for half an hour.

In a 5 1/2-quart Dutch oven, heat the oil over medium-low heat. Brown a few chicken pieces at a time (do not crowd the pan), skin side down first. It will take about 15 to 20 minutes to brown all the chicken pieces. Transfer to a plate or to a slow cooker, season with salt and pepper and reserve.

Reserve 2 tablespoons of the fat in the Dutch oven (or add more oil, if necessary). Add onion and garlic with 2 tablespoons water; cover and simmer for 5 minutes over low heat.
In a small mixing bowl, whisk tomato puree into the wine, then pour it over onions. Add to the pot the capers, olives, drained raisins and chicken, skin side up, with the juices in the plate.
Sprinkle with thyme, cumin and more salt and pepper.

If using slow cooker, add mixture to chicken pieces in ceramic slow-cooker insert, mix gently to combine, cover tightly and cook on low for 4 hours or until tender.

If using Dutch oven, cover and braise over medium-low heat for 40 minutes or until tender. Now and then uncover and let water condensation on underside of lid fall into pot. Serves 4.

-- Adapted from "Slow-Cooked Comfort"

Crockpot Chicken Pineapple Oriental

2007-06-01T18:08:00.001-07:00

I made this tonight. I served it with steamed broccoli and fried rice. I did not use the peas. DH liked this a lot even though I probably overcooked it, as we ate later than I planned.

Crockpot Chicken Pineapple Oriental

1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger

Dash cayenne, to taste1 (10 ounce) package sugar snap peas or snow peas, thawed. Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.

Serves 4.

Orange Ginger Chicken & Rice

2007-05-30T06:34:00.000-07:00

I made this for dinner and it was well received. This is a great semi-homemade recipe.

Orange Ginger Chicken & Rice

1 package Rice A Roni - chicken flavor
1 T butter
1 cup orange juice
3/4 lb. boneless chicken cut into strips
2 cloves garlic, minced
1/4 t ground ginger
dash crushed red pepper flakes
1.5 C carrots or 3 C broccoli florets

In a large skillet, saute the Rice A Roni mix and margarine over medium heat, stirring frequently until vermicelli is golden brown. Stir in 1.5 C water, OJ, chicken,garlic, ginger, red pepper flakes and seasoning packet; bring to a boil over high heat.Cover; reduce heat. Simmer 10 min. Stir in carrots or broccoli. Cover; continue to simmer 5-10 min. or until liquid is absorbed and rice is tender.Serves 4.Taken from the All Time Family Favorite Casseroles & One Dish Meals book.

SWEET AROMATIC CHICKEN - crockpot

2007-05-27T17:35:00.000-07:00

I made this for dinner last night and it was a big success.

SWEET AROMATIC CHICKEN

Makes 4 servings

1/2 cup coconut milk
1/2 cup water
8 Chicken thighs or Chicken parts, skinned
1/2 cup brown sugar
2 Tbsp. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced

Combine coconut milk & water and pour into a buttered crockpot. Add remaining ingredients in the order listed above. Cover & cook on low 5-6 hours.

No-Cook Fresh Tomato Sauce with Pasta

2007-05-24T11:45:00.000-07:00

For more tasty recipes visit Trista at The Pumkin Patch

This was very good the first night and dh said it was even better as leftovers. I think this would also make a great cold pasta salad for the summer.

No-Cook Fresh Tomato Sauce with Pasta

Prep Time: 10 min
Total Time: 10 min
Makes: 8 servings, 1-1/4 cups each

2 lb. plum tomatoes (about 8 medium), chopped
1/4 cup chopped fresh basil leaves
2 Tbsp. chopped red onions
1/2 cup KRAFT Light House Italian Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan or Romano Cheese
1 lb. pasta, cooked, drained

COMBINE tomatoes, basil and onions in large bowl.
STIR in dressing and cheese.
ADD pasta; toss lightly.

KRAFT KITCHENS TIPS

How To Serve as a Cold Pasta Dish Prepare as directed; cover and refrigerate several hours or overnight until chilled.

MJ's Shrimp Fried Rice

2007-05-17T11:45:00.000-07:00

For more tasty recipes visit Trista at The Pumkin Patch

I got inspired by Barb's Shrimp Fried Rice and made it my own.

MJ's Shrimp Fried Rice

Serves 4 ( adjust as needed )

1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)
Sesame oil
Soy sauce
olive oil

Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).

This turned out so well, and my son said right away this should make the greatest hits list. LOL!

Individual Pineapple Meat Loaves

2007-05-11T17:07:00.000-07:00

I made this for dinner tonight. I was pressed for time so I didn't make loaves but pressed it out into a 9X13 pan. I baked it for 25 minutes. I used a spicy bbq sauce for the top. This was very good. I will try to freeze a batch, but it was great fresh!

Individual Pineapple Meat Loaves

Prep: 15 min. Bake: 30 min.

1 beaten egg
1/2 cup quick-cooking rolled oats
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 teaspoon salt
1 pound lean ground beef
1 8-ounce can crushed pineapple (juice pack), drained
2 tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

1. In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well.

2. Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. Place loaves in a 13x9x2-inch baking pan.

3. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired.

Makes 6 servings.

Make-Ahead Tip: Prepare and shape meat loaves. Wrap in freezer paper or foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator and bake and serve as above.

Herbed Zucchini & Bowties

2007-05-10T15:43:00.000-07:00

I made this for dinner tonight and it was approved to be made again......

Herbed Zucchini & Bowties

From Gooseberry Patch

2 T. butter
1/4 c. oil, divided
1 onion, chopped
1 clove garlic, chopped
1 green pepper, diced
3 zucchini, halved lengthwise and sliced
1 t. dried parsley
1 t. dried rosemary, crumbled
1 t. basil16-oz. pkg. bowties, cooked
1/2 c. grated Parmesan cheese

In a skillet over medium heat, melt butter with 2 tablespoons oil. Add onion and garlic; sauté for 5 minutes. Stir in green pepper; sauté for an additional 3 minutes. Stir in zucchini and herbs; cover and cook over low heat for 5 to 8 minutes, until zucchini is tender. Add remaining oil; toss with bowties. Sprinkle with Parmesan cheese. Serves 4.

Best Banana Muffins from Gooseberry Patch

2007-05-09T16:46:00.000-07:00

For more tasty recipes visit Trista at The Pumkin Patch

I made these today and they are wonderful!

Best Banana Muffins

From Gooseberry Patch: Our Favorite Breakfast & Brunch Recipes, p. 37

1-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
3 bananas
3/4 c. sugar ( I only used 1/2 cup )
1 egg, beaten
1/3 c. butter, melted ( I used Smart Balance )

Mix together flour, baking powder and baking soda in a medium bowl; set aside. Blend bananas, sugar, egg and butter in a separate bowl. Combine flour mixture, stirring well; fill greased muffin cups 2/3 full. Bake at 375 degrees for 20 minutes. Makes one dozen.

Jumbled French Toast

2007-05-04T04:49:00.000-07:00

I made this for a Men's Breakfast at church, and it got rave reviews!

Jumbled French Toast
serves 8 (supposedly LOL)

3/4 French Bread Loaf
8 ounces cream cheese (can use 1/3 less fat too)
1/4 cup maple syrup
8 eggs
1 1/2 cups milk
6 tbsp. melted butter

Grease 9x13 inch glass dish. Cube bread, place in greased dish. In blender, mix eggs, milk, cream cheese, syrup, and melted butter. Soak overnight covered with saran wrap. Bake 40 minutes at 350 degrees or until golden and puffy. Serve immediately with your favorite syrup.

CREAMY SALMON RIGATONI

2007-04-21T15:13:00.000-07:00

I made this tonight with penne pasta. I also use about 3/4 lb. of salmon ( I baked the salmon ).
This was a big hit here and dh said.... make it anytime!

CREAMY SALMON RIGATONI

This rich casserole is a great way to use leftover salmon.

Preparation time: 10 min Baking time: 18 min
Yield: 4 (1 1/4-cup) servings

1/2 cup dried bread crumbs
3 tablespoons LAND O LAKES® Butter, melted
6 ounces (2 1/4 cups) uncooked dried rigatoni pasta
8 ounces cooked salmon, flaked into bite-sized pieces*
1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped
1 (16-ounce) jar prepared Alfredo sauce
1 tablespoon fresh dill weed

**Heat oven to 350°F.

Combine bread crumbs and butter in small bowl; set aside. Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture. Bake for 18 to 23 minutes or until heated through and bread crumbs are golden. *Substitute 1 (7 1/2-ounce) can salmon, drained, flaked.**Substitute 1 teaspoon dried dill weed. Recipe Tip To cook fresh salmon, heat oven to 400°F. Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed. Bake for 15 to 17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.

MJ's Crockpot Casserole

2007-04-20T15:44:00.000-07:00

In an attempt to use up some red potatoes I had, I tossed this in the crockpot, gave it a stir and let it go. My family loved this.

MJ's Crockpot Casserole

your portions may vary

Ground turkey ( browned )
onion & celery ( sauteed in butter )
red potatoes ( diced in cubes )
some fresh rosemary ( you could use dried )
salt
pepper
garlic powder
cream of mushroom soup ( I used 2 )

I mixed this all together and put in greased crockpot. Cooking on low six hours.

Tilapia with Artichokes and Olives

2007-04-19T16:45:00.000-07:00

I made this for dinner tonight. I did not do the foil packs but put the tilapia in a baking dish sprayed with olive oil. I mixed the remaining ingredients and poured on top of the fish. I placed aluminum foil over the top and baked for 20 minutes. This was a hit here.

Tilapia with Artichokes and Olives

Serves 4

4 large Tilapia Filets
1 can of small Artichoke Hearts chopped into medium size pieces
1 medium onion, chopped
¼ cup chopped fresh basil
1/4 cup (yield) Kalamata Olives, pitted and quartered
1 can of petite diced tomatoes (Red Gold's are very good)
Olive Oil
Salt & Pepper

Saute the onion in a little olive oil until translucent then add the olives, tomatoes and artichokes and simmer for a few minutes. In the meantime, run some olive oil on two sheet of aluminum foil – this is a foil packet meal. Put two filets on the oiled foil in each packet, lightly salt and pepper then spread tomato mixture on top of each and sprinkle with basil. Fold foil over, completely enclosing the contents. I put the foil packet in a baking dish just in case juices leak. Bake in a 450 degree oven until fish is opaque – for our fillets this was about 20 minutes.

CREAMY POTATO SALAD - Better Homes and Gardens

2007-03-31T15:27:00.000-07:00

This is definitely a keeper recipe

CREAMY POTATO SALAD

6 medium potatoes
1 cup thinly sliced celery
½ cup finely chopped onion
1/3 cup chopped sweet pickle
1¼ cups mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons vinegar
2 teaspoons prepared mustard
1½ teaspoons salt
2 hard-cooked eggs, coarsely chopped

In a covered saucepan, cook potatoes in boiling salted water for 25 to 30 minutes or until tender. Drain well.When they are cool enough to handle, peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle.Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat. Carefully fold in the
chopped eggs. Cover and chill thoroughly.Makes eight servings.

1981 Better Homes and Gardens cookbook

Pass Me The Penne Salad

2007-03-26T21:17:00.000-07:00

This is a Newman's Own Recipe... it was very good!

Pass Me The Penne Salad

Mom's Famous Tortilla Casserole

2007-03-26T20:05:00.000-07:00

Mom's Famous Tortilla Casserole

This is a throw together recipe...... here is how I do it....

1 pound of Ground turkey
Onion, diced
1 small can sliced black olives, drained
Red or Green Taco Sauce
6-8 Flour Tortillas, cut up
1 pack of grated cheddar or Mexican blend cheese

Preheat oven to 350. Brown ground turkey ( or beef) with diced onion. Add one small can of sliced black olives and most of one bottle of red taco sauce ( mine says 12.5 oz ) saving some for the top and bottom of the casserole. Heat thoroughly. In a 8x8 greased casserole, spread a little sauce and add a layer of tortillas, meat and cheese. Repeat. Top layer should be tortillas and reserved sauce. Bake at 350 for 30 minutes. Top with cheese. Bake 5 minutes. Let set 5 minutes and serve.

Unbeatable Sausage Gravy and Biscuits

2007-03-26T19:52:00.000-07:00

Unbeatable Sausage Gravy and Biscuits

Start to Finish: 20 min
Make this Southern favorite extra-easy with only six ingredients.

Ingredients:

1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

Gravy:

12 oz. bulk pork sausage ( I have used ground turkey )
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk

Preparation Directions:

1 . Heat oven to 350°F. Bake biscuits as directed on can.

2 . Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.

3 . With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

8 servings

Working Girl's Favorite

2007-03-26T18:15:00.000-07:00

Working Girl's Favorite
These are my notes in parentheses

Working Girl's Favorite
This Recipe Serves: 4
Preparation Time: 5-10 minutes
Difficulty: Easy

Ingredients:

1 lb lean ground beef ( I used ground turkey, and browned it first )
2 stalks celery, sliced
1 small green pepper, seeded and chopped ( I used half a red pepper )
1 can (10-1/4 oz.) condensed cream of mushroom soup ( I used 2 )
2 tablespoons instant minced onion ( I chopped some onion )
2 teaspoons sugar
1/2 teaspoon salt
dash pepper
1/2 teaspoon leaf basil

Cooking Instructions:

Thoroughly combine all ingredients in a lightly oiled Crock-Pot and cook on Low setting for 6 to 10 hours.Serving Suggestions: Serve mixture on hot biscuits or toasted waffles.Additional Comments: This recipe makes about 2 quarts.

Easiest Crock Pot Chicken and Biscuits Recipe

2007-03-26T17:13:00.000-07:00

Easiest Crock Pot Chicken and Biscuits Recipe

I found this recipe in a Women's Day Magazine entilted Slow Cooking.

4 servings

4¼ hours 10 min prep

2 cups cooked chicken ( I used diced raw breasts )
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water ( I used chicken broth and omitted the bouillon )
2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
16 ounces buttermilk biscuits (8)

Combine all ingredients in crock pot except biscuits; blend well.
Cut biscuits into quarters, stir into mixture.
Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.

Quick Hoppin' John

2007-03-26T08:09:00.000-07:00

Quick Hoppin' John

4 slices bacon, diced or 1/4 lb. sliced Kielbasa ( I used 8 oz. of ham, diced )
1 cup onion, diced
1/2 cup green pepper, diced
1 stalk celery, diced
1 can (15.5 oz.) Goya Blackeye Peas, undrained
1 packet Goya Sazón without Annatto
Hot pepper sauce to taste
Salt and pepper to taste
2 cups cooked rice

1. In a saucepan on medium, cook bacon or Kielbasa until browned. Drain excess fat.

2. Stir in onion, pepper and celery and cook for 5 minutes until onion is tender.

3. Stir in the blackeye peas, sazón, hot sauce, salt and pepper, and bring to a boil. Reduce heat to low, and simmer, uncovered for 5 minutes. Stir occasionally. Serve over rice.Serves 4

Linguine w/ Salmon & Mushrooms

2007-03-26T08:01:00.000-07:00

I made this and my salmon/pasta loving family ate it all!

Linguine w/ Salmon & Mushrooms ( This was a hit and is a keeper )

Welcome to my new blog.....

2007-03-26T07:58:00.000-07:00

I am going to keep this blog just for recipes that I have tried and are definite keepers for our family! I hope you find them keepers for your family too!

MJ