Kendra - Appetizer
Chicken Nachos
5 Frozen Chicken Breasts
1 Can Drained Black Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa (recommend medium)
1 (8oz) Package of Cream Cheese
Lime Juice (however much you like)
Cooking Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. 2. Add corn, black beans and jar of salsa, dump it right on top of chicken. 3. Cover and cook in crock pot on high for 4-5 hours or until chicken forks apart. 4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. When I make this I will fork apart all of the chicken before I add the cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or chips. Also good served over sticky rice.
Ann - Side Dish
Parmesan Bread
1 loaf French Bread
1/3 cup melted butter
1/3 cup mayo (not miracle whip or light)
1/3 cup parmesan cheese
Combine butter, mayo and cheese and spread over sliced French Bread. Broil until golden brown.
Bridgette - Side Dish
Bowtie Summer Salad
2-4 Chicken Breasts; Cooked and Cubed
3 Cups or 1 Box Bowtie Pasta; Cooked and Cooled
1 Can Pineapple Tid-bits; Drained
2 Cans Water Chestnuts; Drained
1/4 Cup Green Onion; Finely Chopped
3 Cups Apple; Chopped
2 Cups Celery; Chopped
1 Bunch Grapes
1 Cup Sliced Almonds or Cashews (optional)
Mix all ingredients in a large bowl with 1 bottle Coleslaw dressing and refrigerate for 1-2 hours before serving.
Jodi - Main Dish
Artichoke Chicken
1 chicken breast
5 mushrooms cut in slices
Can of artichoke hearts (use half of can)
1 oz Sherry Wine (I use cooking sherry)
2 oz Olive Oil
4 oz Heavy Cream
1 Tablespoon grated Parmesan Cheese
1 clove garlic, diced
Salt and pepper
Pinch of dried Basil
Pound chicken breast until flat, then batter in flour with a pinch of salt and pepper. In pan add 1 ounce olive oil and cook the chicken until done. In another pan add another ounce of olive oil, add mushrooms, artichoke hearts and garlic and cook for 3-5 minutes on medium heat. Add dried basil, sherry wine and heavy creams, stirring constantly add parmesan cheese. Pour sauce over chicken and enjoy!
Diane - Main Dish
Egg & Sausage Casserole
8 slices of bread (remove crusts and cube)
1 lb country sausage
1/4 c onion (finely chopped)
1 1/2 c grated cheese
7 eggs
1 1/2 c milk
1/4 t dry mustard
1 (10 3/4 oz) can cream of mushroom soup
Place cubed bread in 9 x 13 baking dish. Brown sausage with onion. Drain well. Arrange sausage & onion over the bread. Mix 1 c of cheese, eggs, dry mustard, mushroom soup and milk. Pour over bread and sausage evenly. Top with remaining 1/2 cup of cheese. Bake at 375 for 40 minutes or 300 for 1 1/2 hours or until set. You can do the night before and refrigerate overnight. (You can also add mushrooms, green peppers, tomato, etc. Just cook them with the onion.)
Shana - Main Dish
Crockpot Roast and Carrots (Lisa Christensen)
4-5 pound roast
1 Tbs. Olive Oil
2 C. beef broth
2 C. ketchup
½ C. cider vinegar
2 onions, chopped
2 cloves garlic, minced
6 Tbs. brown sugar
5 carrots, chopped
(I added red potatoes as well)
Brown roast in pan with oil. Add all other ingredients and roast to crock pot and cook on low for 8 hours.
Katie - Dessert
Lemon Bunt Cake
1 lemon cake mix
1 small pkg instant lemon pudding
1 cup water
1/2c oil
4 eggs
1-2 tbsp. lemon zest
Beat 2-5 min. Bake at 350 for 45-50 min.
Tami - Dessert
Silky Way Bars
2 cups milk chocolate
1 1/4 cups marshmallow creme
1/2 to 1 pound caramel
1/2 pound milk chocolate melted for dipping
Melt the 2 cups chocolate in double boiler over hot water. Remove from heat and add marshmallow creme, blend well. Put in wax paper lined 9 x 9 pan and cool in refrigerator. Melt caramel and pour over cooled marshmallow mixture. Cool in refrigerator. Remove from pan and cut into pieces. Dip into melted milk chocolate. Enjoy!
