Saturday, December 30, 2006

Crock Pot Swiss Chicken

6 boneless, skinless chicken brests
6 slices of Swiss cheese (I have also used shredded)
1 can Cream of Mushroom Soup
1/4 cup milk
2 cup herb stuffing mix
1/2 cup butter, melted

- Spray crock pot with cooking spray (skip this step if you use crock pot liners).
- Place chicken on bottom of pot.
- Top with cheese.
- Combine soup and milk and spoon over cheese.
- Sprinkle with stuffing mix.
- Drizzle melted butter over top.

Cook on Low for 8-10 hours or High for 4-6 hours

Submitted by Lynne

Spinach Artichoke Dip

2 14 oz cans artichoke hearts packed in water
2 cups finely shredded white cheddar cheese - divided
1 10 oz package frozen chopped spinach - thawed
1 cup sour cream
1/2 cup mayonnaise
1/2 cup cream cheese
1/2 cup grated Romano cheese
1/2 tsp minced garlic

- Preheat oven to 375 degrees
- Drain and roughly chop artichoke hearts
- Squeeze water from spinach
- Set aside about 1/2 cup of cheddar cheese
- Mix together all ingredients
- Spread into small baking dish and top with remaining cheddar
- Bake until heated through and bubbly, about 20 minutes.

Submitted by Amy

Thursday, December 28, 2006

Christmas Morning Kielbasa

2 16oz pkg Polish Kielbasa
1 large yellow onion

- Cut kielbasa on the diagonal into 1/4" ovals
- Roughly chop onion
- Put a few pieces of kielbasa in a large skillet on medium-high heat and cook until juices and fat begin to cook out of meat
- Add onion and rest of meat
- Cook for 35-45 minutes until meat and onion have both caramelized

Submitted by Amy

Chicken Croissants

4 boneless skinless chicken breast halves (cooked and shredded)
1 8oz pkg cream cheese (softened)
3/4 cup mayonnaise
salt (to taste)
2 pkg. croissant rolls

- Mix the chicken, cream cheese, mayonnaise, and a little salt (to taste) in a large bowl and set aside.
- Preheat oven according to croissant roll directions.
- Prepare croissant rolls in squares
- To make squares, leave 2 triangles together in a rectangle and press seams
- Cut the rectangle in half to make 2 squares.
- Using a little flour to keep the dough from sticking, roll out each square to make them larger and thinner.
- Place a large spoonful of the chicken mixture in the center or the square.
- Fold each corner in to meet in the center.
- Lightly press dough corners together in the center.
- Place filled croissants on a non stick baking sheet.
- Bake according to croissant roll instructions or until the croissants are golden brown.

yields: 16 Croissants

Submitted by Christy

Corn Cake Casserole

1 can whole kernal corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
1 stick butter, melted
2 eggs
1 cup sour cream
3 Tbs sugar (optional)

- Spray baking pan or bowl with non-stick cooking spray
- Melt buter
- Add whole kernal corn, creamed corn, sour cream, corn muffin mix and (optional) sugar
- Beat 2 eggs and add to corn mixture
- Mix thoroughly.
- Bake at 350 degrees for 1 hour or until set.

You can use fiesta corn for color.

Submitted by Julie

Delicious Dinner Rolls

1 pkg Active Dry Yeast
3/4 cup warm water
2 Tbs sugar
2 Tbs oil
1 egg (room temperature)
3 cups sifted flour

- Mix and dissolve yeast in 3/4 cup warm water
- Add the sugar, oil, egg and one cup of the flour.
- Set on a rack over hot water for 15 minutes (cover bowl with a kitchen towel)
- Add the other 2 cups of flour.
- Knead until smooth - about 3-4 minutes.
- Form into rolls and place in a greased 8 X 8 pan.
- Put back on rack over hot water for 35 minutes (with the kitchen towel over pan)
- Bake in a 400* preheated oven for 12-15 minutes.
- Tap the top of the rolls, they will sound hollow when done.

Submitted by Kelly

Yield: 18 rolls.

Wednesday, December 27, 2006

Apple Curry Chicken Salad

1 cup mayonnaise
¼ tsp ginger
1 tsp curry powder
1 clove garlic (mashed)
1 tsp honey
1 Tbs lime juice
2 lbs boneless skinless chicken breast
2 small (or one large) granny smith apples

- Cream mayo, ginger, curry, garlic, honey and lime
- Cook and shred chicken
- Cut apples into very small cubes
- Combine mayo mixture, chicken and apple
- Serve cold on whole wheat bread or fresh kaiser rolls

Submitted by Amy

Lazy Stuffed Green Peppers

1 pound ground beef or ground turkey
3 cloves garlic (pushed through garlic press)
1 Tbs Italian seasoning
3 large green bell peppers, cleaned and chopped
2 14 1/2-ounce cans of petite diced tomatoes (do not drain)
3 cups cooked rice
2 cup mozzarella cheese (divided) (omit cheese for a very low fat recipe)

- Brown the meat in a large skillet
- Add garlic and Italian seasoning
- Stir in tomatoes, green peppers and cooked rice
- Spoon half of the mixture into a 9x13 casserole dish and top with half the cheese. Spoon in remaining mixture and top with remaining cheese.
- Bake for 45 minutes at 350 degrees (or until casserole is bubbly and green peppers are tender).

Submitted by Amy

Mexican Lasagna

4 skinless boneless chicken breasts halves
1/4 tsp salt
1/4 tsp pepper
2 Tbs butter
1 green bell pepper chopped
1 medium onion chopped
2 (10-oz) cans diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
12 (6-inch) flour tortillas, cut into quarters
2 cups (8 oz) cheddar cheese, divided

- Sprinkle chicken breasts evenly with salt and pepper; place in a lightly greased 9x13 baking dish.
- Bake at 325 for 20 min or until done; cool.
- Coarsely chop chicken.
- Melt butter in large skillet over medium heat; add bell pepper and onion and saute 4 min or until crisp-tender.
- Remove from heat and stir in chicken, tomatoes and green chilies, and soups.
- Place one-third of tortilla quarters in bottom of a lightly greased 9x13 inch baking dish; top with one-third of chicken mixture and sprinkle evenly with 2/3 cup cheese.
- Repeat layers twice reserving last 2/3 cup cheese.
- Bake at 325 for 35 min; sprinkle with reserved cheese and bake 5 more minutes.
- Let stand 5 min before serving.

Submitted by Kelly and Amy

Tuesday, December 26, 2006

Overnight Crème Brulee French Toast

1/2 cup unsalted butter
1 cup packed brown sugar
2 Tbs corn syrup
8 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half and half cream
1 tsp vanilla extract
1 tsp brandy-based orange liqueur (Grand Marnier)
1/4 teaspoon salt

- Melt butter in a small saucepan over medium heat.
- Mix in brown sugar and corn syrup, stirring until sugar is dissolved.
- Pour butter/sugar mixture into a 9x13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer.
- In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt.
- Pour egg mixture over the bread.
- Cover and chill at least 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove the dish from the refrigerator and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Submitted by Amy