Swiss Chicken

4 chicken breasts
4 large slices Swiss cheese
1/2 c. milk
1 can cream of mushroom soup
1 c. sour cream
3 c. dry stuffing mix

Spray baking dish with nonstick spray. Place chicken breasts in pan and cover each with a slice of cheese. Sprinkle stuffing mix over cheese. Combine cream of mushroom soup, milk, and sour cream. Pour over all. Bake at 350 for 35 minutes.

I haven't tried this yet but it sounds easy and yummy. I've put it on our menu to try out so I will let everyone know how it turns out.

Crockpot Baked Potato Soup

Serves 10 (If I'm making this for just my family and I'm not freezing part of it I only do half. A full recipe makes a lot and fills my crock pot to the very top and even with just half we have leftovers for lunch the next day.)

5 lbs potatoes, peeled and diced in 1 to 2 inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 qts chicken broth
2 (8 oz) pkg cream cheese (add at end)
crumbled bacon
green onion
shredded cheese
chives

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or high for 4. The potatoes should be fork tender. Use a potato masher to mash the potatoes in the soup or if you want a smooth soup use a hand-held immersible blender. After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely melted. Stir a few times during the 30 minutes.
Garnish with bacon, onion, chives, cheese, sour cream.
I usually have all the garnishments out on the table and let everyone fix their own.
This is one of those recipes that is flexible with your ingredients. If I don't have any fresh garlic I just throw in some garlic powder if I think about it and I have made it without the onion and loved it just as much. This is one of my go to winter recipes because I always have the ingredients on hand.
The red pepper in this gives the soup that little kick of warm without it being spicy hot.

**Side note I just made this for Lucie's birthday party and the full recipe fed 11 adults and there were 6 children at the party. I didn't see how much or how little they ate and it was the perfect amount.

Texas Skillet

1 pound lean ground beef
1 medium onion, chopped
4 garlic cloves, minced...
1 can (15 ounces) pinto beans, undrained...
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1/2 cup uncooked long grain rice
1/2 cup water
1 to 2 tablespoons chili powder
2 teaspoons dried cilantro flakes
1 teaspoon salt
1 teaspoon ground cumin
Shredded low fat cheddar cheese, salsa and minced fresh cilantro
Tortilla chips
In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain.
Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. This is a wonderful recipe and it is so easy to make.

Sweet and Sour Meatballs

36 Frozen meatballs
1 each red and orange pepper, sliced thin
1 cup of pineapple chunks
1/2 c water
4 tbs ketchup
1 tbs each mustard, maple syrup and brown sugar
1 tbs vinegar and grated onion
1 clove garlic, minced
1 tsp cornstarch

preheat oven to 350, place meatballs and pineapple and peppers in a baking dish.  Whisk the water, ketchup, mustard, maple syrup, brown sugar, vinegar, onion, garlic and cornstarch together, pour over meatballs.

Cook for about 30 minutes or until meatballs are cooked through and sauce is thickened.  Serve over rice

Christmas Eve Creamy Crockpot Hot Chocolate

 1.5 cups heavy cream, 1 can of sweetened condensed milk (14oz), 2 cups milk chocolate chips, 6 cups of milk, 1 tsp vanilla extract.

Easy Chicken Casserole

 4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Italian Cake - No bake

1 14 oz can sweetened condensed milk
1/4 C  Fresh Lemon Juice
1 Small can crushed pineapple - undrained
40-50 vanilla wafers
1 8 oz cool whip
2 cups coconut
12 maraschino cherries

Whisk together sweetened condensed milk and lemon juice in a small bowl  Mix in pineapple with juice and set aside.

Line bottom of a small glass dish with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers.  Add another layer of vanilla wafers on top.  Spread cool whip on vanilla wafers then sprinkle with coconut.  Top with cherries and refrigerate overnight.

Chicken Taco Soup

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed...
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

Taco Pie

 Ingredients
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Philly Cheese Casserole

1 1/2 lb lean  ground beef...
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices  provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Pillsbury Grands Homestyle original biscuits

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

Bake 35 to 40 minutes or until biscuits are golden brown on top.

Easy icing

1 pkg instant vanilla pudding (or flavor of choice)
1/2 the milk called for on package
8 oz cool whip

Combine pudding and milk until it begins to thicken.  Fold in cool whip

 

Dorito Chicken and Cheese Casserole

 3 cups cooked chicken, chopped 
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Easy navajo Tacos

1  tube of Flaky Dinner Rolls
Oil for frying
2 cups of Refried Beans , warmed up. ...
2  Avocados, peeled, pitted and diced
3 cups of finely shredded Romaine lettuce
1 cup shredded cheddar
1 cup of diced tomatoes
1 cup of sour cream, divided
2-3 green onions, diced


Instructions
1.Heat 2-3 inches of oil to 375 degrees F.
2.With your fingers and hands flatten out each roll to about 1/4 inch thickness (they puff up when fried). Fry one at a time in hot oil, turning the bread over until it is lightly golden brown on each side. Remove from oil and let drain on a paper towel lined plate.

3.Build your Navajo Tacos by smearing about 1/4 cup of refried beans on the fry bread, followed by a little bit sour cream, diced Avocado, lettuce, shredded cheese, tomato, sour cream, and a little bit of green onions on top.
4.Enjoy!

Easy Taco Casserole

1 7oz. bag Nacho Cheese Doritos, or your favorite flavor, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning,
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes

Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)

Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
... 1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork shoulder
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker.
Place the pork shoulder on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce.
Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Remove the meat from the slow cooker and shred.
Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Recipe from www.somethingedible.com! Check out her site.

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
 2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
 1 cup sugar
 1 teaspoon vanilla
 1/4 cup butter (melted)
 Cinnamon & sugar

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Taco Pasta Salad

1 package (16 ounces) spiral pasta
1 pound ground turkey or sausage
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
 Drain pasta; place in a large bowl. Add sausage mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Crockpot Chicken Tacos - from Alison's Pantry

1 onion, chopped
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
2 8-oz can tomato sauce
1 1/4 C frozen corn kernels
2 14.5 oz cans Ro-tel
3 Tblsp Taco Seasoning
1 Tblsp Cumin
1 Tblsp Chili Power
3 Boneless Skinless Chicken Breasts
1 small can chili peppers, chopped
1 package hard or soft taco shells

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, ro-tel and taco seasoning in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for  hours.  A half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Serve in the taco shells.  Serves 12

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Recipes provided by www.texanonlinecookbooks.com