Easy Baked Potato Soup~from Lisa Willey-Battle

Easy Baked Potato Soup
3-4 med. potatoes baked (I microwave after I have stabbed them repeatedly)
5 bacon strips diced
2 cans cream potato soup
1 can cheddar cheese soup
3 1/2 c milk
2 tsp garlic powder
2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp pepper
liquid smoke (optional)
1 c sour cream
shredded cheddar
Peel & dice baked potatoes, side aside. In a kettle cook bacon over medium hear until crisp. Using slotted spoon remove to paper towels. Drain, reserving 1 1/2 tsp drippings. Add soups, milk, garlic powder, Worcestershire. sauce, onion powder, pepper, liquid smoke & potatoes to drippings. Cook 10 minutes or until heated through, stirring occasionally. Stir in sour cream, cook 1-2 minutes longer or until heated through. Do not boil. Garnish with cheddar cheese and bacon.

Anniversary Chicken (thanks Erin M)

Ingredients

• 2 tablespoons vegetable oil (or olive oil)
  
• 4-6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped (optional)
  
• 4-5 strips cooked bacon - bacon bits

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle green onions.
4. Bake for 15 to 20 minutes, add cheese and bacon bits, then cook an additional 10-15 minutes or until chicken is no longer pink and juices run clear.

Amazing Pork Tenderloin

This recipe was found at Allrecipes.com (you can even change your number of servings and it will change the recipe accordingly)

http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/detail.aspx

Ingredients

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Directions

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Zesty Italian Chili (from Chelsie)

Zesty Italian Chili

Here is a good one for the crockpot.

1lb ground beef
1 Tbsp Extra virgin olive oil
2 large onions, chopped
2 large peppers, chopped (add hot peppers for zesty or normal red and yellow for milder flavor.
1 large green pepper chopped
5 cloves of garlic, minched
2 tbsp chili powder (leave this out for mild flavor)
1 tsp dried italian seasoning (I use good seasoning italian dressing mix)
1 tsp salt
1/4 cup of dry red wine (optional)
3 small zucchini, chopped
2 small jars of pepperoncini peppers chopped (leave out for mild flavor)
1 jar (26-28oz) marinara sauce
1 can of cannellini beans, rinsed and drained

1-Cook beef, drain and add to crockpot
2-heat oil over medium high heat. Add onions, peppers and garlic cooking until soft. Transfer to crockpot
3-Stir in everything else.
4-Cover and cook on low 6-8 hours or high for 4 hours.
--------------------

Chicken Wing Dip (from Krista)

2 -8oz- packages cream cheese , softened

1 1/2 lbs chicken breasts , cooked and chopped/shredded

1 -12oz- bottle hot sauce (I use the whole bottle but you don't have to!)

1 -16oz- bottle of ranch dressing

3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend


Directions
*Preaheat oven to 350.
*In a large bowl, mix shredded chicken, and cheese.
*In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth.
*Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). *Pour heated mixture into bowl with chicken mixture.
*mix well
*Pour into a 13" x 9" baking pan.
*Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned.
*Let stand for 10 minutes.
*Serve warm OR cold

Use tortilla chips to dip in the buffalo chicken dip!! YUM!

Ham Casserole (from Krista)

4 tbsp Butter
1 sm onion chopped fine
2 eggs, lightly beaten
1c. sour cream
1/2c. swiss cheese
1 1/2c. cooked ham, chopped
salt & pepper to taste
1/2 lb cooked egg noodles

melt butter in a skillet and cook the onion over medium heat, until soft. In a small bowl, mis the eggs and sour cream, then add onion, cheese and ham. Add salt and pepper to taste. Put the noodles in the casserole dish, then add the sauce and toss gently. Bake for 45 minutes or until knife inserted in the center comes out clean. Bake at 350 degrees.

Chicken Broccoli Bake... (from Krista)

Parbroil 4 pieces of chicken breast
Cut into small pieces

Make mixture of:
2 cans of cream of chicken soup
2 big scoops of mayo
2 tbsps of lemon juice
1 dash of curry powder
salt & pepper

*put cut pieces of chicken on bottom of casserole dish
*top with broccoli flourets
*sprinkle that with generous amount of shredded cheddar cheese(just depends on how much cheese you like!!!)
*top that with mixture above
*sprinkle top of that with italian bread crumbs

*bake at 375 degree's for 45 minute to an hour or until bubbling and starting to turn golden brown (you'll be able to see when it's done, trust me!!!)

while that's cooking make 2 boxes of long grain rice, we've used different kinds of rice and the long grain seems to taste the best with this, you can use what ever kind you like, but my suggestion is to go with the long grain....anyway, when the chichen broccoli is done baking, add it atop your rice and eat!! It's soooo yummy!!!!

Chicken & Dumplings (stovetop)

boil a whole chicken & debone then put back in stock that you've created from boiling, or do it the easier way and use some boneless skinless breasts, shred slightly with a fork after boiling... add to boiling chicken stock.

Dumplings:
2 cups all purpose flour
1 tsp salt
3 heaping tsp crisco
2 eggs
cold water (eye this, about 1/4 cup)

mix these together in order, only add enough water for proper dough-like consistancy (like playdough)

roll out dumplings & cut & drop in broth

season to taste. Cook until tender.
I usually simmer this most of the day, it's even better the next day if you want to make this ahead.

BEST Rice Krispies Treats

2 sticks of butter (not margarine)
1 (10 1/2 oz.) pkg. mini marshmallows
1 (16 oz.) pkg mini marshmallows
1 (19 oz.) box rice krispies cereal

Melt butter in LARGE pot or pan over low heat. Add all of the marshmallows and stir occasionally until completely melted. Remove from heat. Mix in all cereal. Stir until well coated. Pour mixture into a well buttered 9x13x2 inch pan and smooth out with hands (rub a little water over hands and shake off excess) use a large piece of wax paper to finish smoothing out top. Let stand for 1-2 hours, when cool cut in squares.

Do not use diet, reduced or low fat butter.

Crockpot Lasagna

• 1 lb. ground beef
• 1 large onion, finely chopped
• 2 garlic cloves, crushed and minced
• 1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)
• 1 package (8 ounces) no-boil lasagna noodles
• 16 ounces shredded mozzarella cheese
• 1 lb. ricotta cheese
• 1/4 cup milk
• 1 egg
• 1/2 cup shredded Parmesan/Romano cheese
• Salt and pepper to taste

Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

Add the spaghetti sauce into the browned meat mixture. Mix well.

In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 3-4 hours or until noodles are tender.

watch this- don't overcook!!!

Steak Marinade

This is great with steak tips!

1/2 cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbeque sauce
2 pounds beef sirloin tip steaks

*you can use just about any cut of steak, I use meat tenderizer on the meat first if it's a cheaper cut.

In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.

Crispy-Skinned Chicken a l'Orange (from Sacha & David, I think)

nocouponsKosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Hawaiian Salad

1 (16 oz.) cubed pineapple
1 can mandarin oranges
1 c. miniature marshmallows
1/2 c. shredded coconut
1/2 c. sour cream

Mix well and chill 3 hours.

Summer Cooler (drinks)

• 40 oz bottle of cranberry juice cocktail, chilled
  
• 1/2 cup fresh orange juice
• 1 lemon, juiced
• 1 lime, juiced
• 1 whole orange, sliced thin
• 1 lemon, sliced thin
• 1 lime, sliced thin
• 1 cup fresh strawberries, cleaned & halved
• 2 fresh peaches, peeled,pitted and thinly sliced
• 1 small apple, peeled,cored and thinly sliced
• 2 tablespoons sugar or sugar substitute
• 1 (26 ounce) bottle club soda
• ice cubes

1. Combine all the ingredients except the club soda.
2. Stir until the sugar has dissolved.
3. Refrigerate for a couple of hours.
4. Just before serving add the club soda and pour over ice cubes (Or put a splash of soda in a glass and fill up with ice cubes and the sangria).

Virgin Blue Lagoon (drinks)

This is a single serving - feel free to multiply or add liquor!

• 1/2 cup ice
• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup milk or yogurt
• 1 cup pineapple juice
• whipped cream
• fresh or canned pineapple slice

Place all but pineapple slices and whipped cream in blender and blend until smooth and creamy Add more or less ice depending on the consistency you prefer.
Pour into a tall glass and garnish with whipped cream and pineapple slice.

Enchilada's (another fav)

12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tbsp. instant minced onion or 1/2 cup chopped fresh onion
2 cups shredded Cheddar or Monterey Jack Cheese
1/4 cup chopped or sliced black olives

1. In a medium saucepan prepare enchilada sauce mix as directed on the package.

2. In a large fry pan, brown the ground beef and onion. Drain excess fat.

3. Stir 1/2 cup enchilada sauce into the meat mixture.

4. To assemble, dip each tortilla into the sauce. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish.

5. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese.

6. Cover with foil; bake in a 350 F oven for 20 minutes until heated through and the cheese is melted.

Dorito Salad

1 lb ground beef
1 bag shredded lettuce
2 cups shredded cheese
1 bottle of italian dressing
1 bag doritos

Brown ground beef, drain and place in a bowl. Add lettuce & cheese. Crush the doritos in the bag and add to the bowl. Pour 1/2- 2/3 of the bottle of dressing in the bowl and mix well.

A great summertime salad! :)

Sausage & Rice Casserole

1 lb hot or mild Jimmy Dean sausage (roll)
1 lg chopped onion
1 lg chopped green pepper
4 1/2 cups boiling water
2 envelopes (Lipton) chicken noodle soup mix
1/2 cup rice (uncooked, not instant)

Cook sausage over low heat in large skillet, pouring off grease as it's cooking, stirring to crumble meat. Add onions & green peppers, set aside. In 4 1/2 cups boiling water add rice & soup mix. Boil 7 minutes. DO NOT DRAIN. Combine all ingredients in casserole dish. Mix well. Sprinkle with parsley. Bake 30 minutes at 350*

Steak tips

1 lb stew meat (or 2 depending on how big your family is)
1 cup of beef broth OR 1 cup water & 1 packet of french onion soup mix
1 can cream of mushroom soup per pound of beef

Brown the stew meat just a bit in a pan, transfer to the crock pot. Add beef broth. Cook on low 4-6 hours. Add cream of mushroom soup. Cook another hour on low or 20 minutes (or so) on high.

Serve this over egg noodles or over rice. I like to add a bit of french fried onions on top of mine.

Easy Roast Chicken (from SueW)

1 whole chicken
1 packet italian dressing mix

put chicken in crock pot, pour seasoning mix over chicken. Cook on low all day.

I think Ranch would be good on this one too :) Let me know if you try it!

Taco Soup (from Crysi)

(fyi- this makes a lot, I cut this recipe in half.)

--2 cans of kidney beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning
--1 packet ranch dressing mix
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream (optional? Not for me!)

The Directions:
--brown meat if you are going to use it
--drain fat and add to crock-pot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Enchilada's(Low Carb)

1 medium size-baking dish

6 Small low carb tortillas.

16 oz can red enchilada sauce - Any brand - I use El Pato since it's the cheapest.

4 cooked chicken breasts - boiled, baked, or roasted. It doesn't matter.

1 cup jack cheese

1 cup cheddar cheese

½ cup onions - any variety - adjust to preference.

Regular fat Sour Cream

Taco seasoning (opt)

Garlic powder - to taste. (opt)

Salt and pepper - to taste. (opt)

How to prepare:

First, preheat your oven to 375°

Then take your chicken breasts and cut them up in the little bite-sized pieces or shredded them. Place the chicken in a bowl, add half a cup of the Jack cheese and half a cup the cheddar cheese, as well as your onions, salt, pepper, garlic powder, and taco seasoning. Stir mixture until well integrated. And 3 tablespoons of sour cream. Mix again.

Next, take your baking dish and pour a little of the enchilada sauce on the bottom to lightly cover it.

Now take a tortilla. Scoop up about half a cup of mixture and form it like a little log in the center of the tortilla. Drizzle a little bit of the enchilada sauce over the top and fold like a burrito. Place the enchilada in the baking dish. Continue this process until you have all six tortillas filled and rolled. Drizzle a little sauce over the tops of all the enchiladas and sprinkle the remainder of the cheese on top of that.

Easy Meatloaf

1 1/2 lbs ground beef
1/2 (or so) lbs ground pork
1/2 cup (or so) bread crumbs
2 eggs
1 can manwhich sauce (save a little for the top)
dash of oregano
dash of basil
1/4 tsp minced garlic
1/4 tsp minced onion
1 tsp beef bouillon powder

Mix all together and arrange in a loaf pan. I then drizzle some of the manwhich over top & sprinkle french fried onions on top if I have them.
Bake at 350 for 60 minutes or until done. (I separate mine into 2 loaf pans)

Chicken & Rice with mushrooms (Ashleys favorite)

for this one I don't really use a recipe anymore, so here is how I make it...

• cube & cook 3 chicken breasts (you can even microwave these)

• cook 3 cups of rice

• steam 2 cups of broccoli

• mix 1 can of cream of mushroom soup & 1 cup of mayo, add diced mushrooms to this if you like mushrooms
• heat the soup/mayo mixture- stir often so it doesn't burn, add salt & pepper to taste
  

you can either add the chicken to the soup mixture now or you can layer all of this on a platter or on your plate

Chicken & Rice (from Campbells)

1 tbsp veg oil
4 boneless skinless chicken brst halves
1 can cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. pepper
2 cups instant rice
2 cups broccoli

Heat oil in skillet, add chicken, cook until browned. Remove chicken.
Add soup, water, paprika & pepper, stir. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper & cover. Cook on low heat for 5 min or until cooked through.

Taco Tot Casserole

1 lb lean ground beef
1 package taco seasoning mix
1 can corn with peppers, drained (optional- I don't use this)
1 can condensed nacho cheese soup (undiluted)
4 cups tater tots
salsa & sour cream (optional)
diced tomatoes & shredded lettuce (optional)

Heat oven to 375*, cook ground beef with taco seasoning mix.
Spoon meat mixture into an ungreased 11x17 inch pan or 2 quart casserole dish.
Spoon corn over meat mixture; sread soup over corn.
Arrange frozen tater tots in a single layer over soup.
Bake 40-45 minutes or until potatoes are lightly browned and mixture is bubbly.
Serve with tomatoes, lettuce, sour cream & salsa- whatever you like!

Crockpot Chicken & Dumplings

Chicken 'n Dumplings (Crockpot)

4 boneless skinless chicken pieces (breast or thigh), cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
1 bay leaf
1 chicken bouillon cube
2 cups water
2 (10 oz) packages refrigerated biscuits

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.