Creamy Asparagus-Chicken Bow-Ties

Michele Chisholm gave me this recipe a while ago. I finally made it. It's yummy and easy!

4 cups uncooked bow-tie pasta (8 oz.)
8 oz. fresh asparagus, cut into 1-inch pieces
1 package (8 0z.) sliced fresh mushrooms (3 cups)
1 container (8 oz.) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2-1/2 lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

1. Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.

2. In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.

3. Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese. 4 servings.

To lower the fat, use the reduced-fat cream cheese.

Heidi Ellis

Root Vegetable Stew

As with all my favorite foods, I have no recipe for this stew. I paid close attention while I was making it today so I could finally put it in writing! If someone tries this in the crock pot, let me know how it turns out!

3-4 Pound 7-Bone Roast (or a chuck roast with some bones thrown in), cut into 6 sections
1 onion, chopped
6 carrots, sliced
1 large potato, chopped
1 celery root, chopped
1 rutabega, chopped
6 stalks celery, sliced
1 parsnip, chopped
1/2-1 head green cabbage, shredded

Place roast in 5 qt pot. Add water to cover. Bring to a boil, then reduce heat and simmer, covered for no less than 2 hours, up to 6 hours. Remove bones and meat and shred. Return meat to pot. Add all vegetables except cabbage. Continue simmering covered for 45 minutes to 1 hour. Add cabbage 20 minutes before serving and continue simmering. Salt and pepper to taste. Serve with a crusty white bread.

Old Fashion Chicken Noodle Soup

A hearty soup using store bought roasted chicken for ease in preparation. This recipe is from Marguerite Henderson.

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced thin
2 ribs celery, sliced thin
2 parsnips, peeled and sliced thin
1 turnip, peeled and chopped
6 cups chicken broth
4 cups water
1 store bought rotisserie chicken (about 3-4 pounds), meat removed and reserved, carcass saved and added to broth
1 cup chopped Italian parsley
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups cooked egg noodles (I like the dried kluski style noodles)
1 cup grated Parmesan cheese

In a large stockpot, heat the oil and sauté the onion for 1 minute. Add the garlic, carrots, celery, parsnips and turnip. Sauté for 2-3 minutes until vegetables soften. Add broth, water, and chicken bones. Cover; simmer for 30 minutes. Remove the bones, and add the parsley, chicken meat, cut into small pieces, salt, pepper, and egg noodles. Cook on low heat for 15 minutes until all ingredients are heated through and soup is flavored. Taste for seasoning and serve with grated cheese on top. Serves 8-10.

White Cheddar Scalloped Potatoes

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

As always, I use skim milk instead of cream, onions instead of shallots and I leave out the rosemary. The key to this recipe is the white cheddar. It's expensive but worth it. You can get Tillamook Extra Sharp White Cheddar at Costco for about $9 for 2 pounds. That's the cheapest I've found it. Also, use a disposable pan, the mess is horrific!

Delicious beef stew!!

First off I would like to say good work Tricia in putting this blog together, I love it!! This recipe is so easy and so good, I got it from my mother-in-law. Like most of you I don't go by exact measurements, so when it comes to adding the veggies and beef in just put it to your liking. Remember more is better!! Ok so here is the recipe, enjoy.........

1 can tomato soup
1 can water from the soup can
2 tbsp tapioca
2 tsp beef boullion
1 tsp salt
1/4 tsp pepper
1/2 tbsp sugar
cut up carrots, onions, potatoes ( I like the red ones) celery, and stew meat
Put in an oven safe pot and cook it at 250 for 5 hrs. It is that easy folks, let me know if you have any questions.

Lasagna Soup

This is super fast and easy! (especially if your meat is cooked and frozen ahead)

1/2 lb. ground beef
1/2 onion, chopped (or 2T. dry onion)
5 c. water
1 can corn
1 can diced tomatoes
1 box Lasagna helper (cheap store brand works great)
1 zucchini, sliced

Brown meat with onion. Put in water, corn, tomatoes and seasoning packet from Lasagna helper. Boil for 10 minutes. Add noodles from Lasagna helper and zucchini and cook for 10 more minutes.

Minestrone Soup

1 lb. sausage, browned & drained

Put into 2 quarts water and simmer for 5 minutes

Add: 

2 chopped onions

2 large carrots, sliced

2 large celery stalks, diced

2 cloves garlic - minced

28 oz. can pureed tomatoes (I used the petite diced tomatoes)

2 8oz. cans tomato sauce

1 can beef broth

4-5 T. beef boullion

1 T. parsley

1/2 tsp. basil

1 tsp oregano

salt & pepper to taste

Mix and simmer for 3 hours.

30 minutes before serving add the following:

1 can kidney beans--drained and rinsed

1 can garbanzo beans - drained and rinsed

1 can green beans -- drained and rinsed

1 cup small shell macaroni noodles (or penne)--dry

Stuffed Peppers

Our family favorite!

10 c water
3 peppers (red, green, yellow or orange), cut in half lengthwise, cleaned
2 Tbsp butter
1/2 c onion, chopped
3/4 c tomato, chopped
10 oz frozen corn
1/2 tsp salt
1/2 tsp dried basil
1 c cheddar cheese, cubed
1 c bread crumbs
2 Tbsp butter, melted


Bring water to boil. Add peppers, return to boil. Cook peppers for 5 minutes, drain. In skillet melt 2 T butter. Add onion. Cook over medium heat until tender (3-4 minutes). Stir in tomato, corn, salt and basil. Cook, stirring occasionally, until heated through (3-5 minutes). Stir in cheese. Place peppers in a baking dish. Fill each with about 1/2 c vegetable mixture. In small bowl stir together bread crumbs and 2 T butter. Sprinkle over vegetable mixture. Bake at 350 for 30-35 minutes.

Spanish Rice

1/8 c oil
4 c rice
1 onion, chopped
1 tsp garlic, minced
8 c chicken broth
3 Tbsp tomato paste
2 tsp cumin
1 c cheddar cheese

Heat oil on low in skillet. Add rice. Brown lightly. Add onion and garlic and continue to brown. Put in rice cooker. Add remaining ingredients but cheese. When rice is cooked, add cheese and stir.

Enchiladas

1 can cream of chicken soup
1 can green chili enchilada sauce
3/4 c cilantro, chopped
1/2 tsp cumin
2 c cooked, shredded chicken, beef or pork
1 1/2 c cheddar cheese, shredded
1 1/2 c frozen corn
4 oz green chilies
12 corn tortillas

Spray 9x13 pan. Whisk soup and 1/2 can water in a bowl until smooth. Stir in enchilada sauce, 1/4 c cilantro and cumin. In another bowl combine chicken, 3/4 cup cheese, 3/4 cup sauce, corn, chilies and remaining cilantro. Roll chicken in tortillas and place in pan. Cover with remaining sauce and cheese. Bake at 350 for 50 minutes. Uncover the last 20 minutes. Serve with Spanish Rice.

Taco Soup--Becki Wells

1 Onion--Grate it
(Cook it a little bit in a little butter, add to beef)
1 lb. ground beef
2 c. chopped carrots
2 c. sliced celery
1 c. Beef Bouillion Soup
2 cans of Cream of Potato Soup
1 can of Kidney Beans
1 big can of tomatoes
1 small can of tomato sauce
1 pckg. of taco seasoning
1 16 oz can cut corn
Tortilla Chips--optional
Grated Cheese--optional
Guacamole--optional
Sour Cream--optional

cover pot and let it simmer until vegetables are soft. (About 15 minutes). Add the potato soup, beans, corn, tomatoes, tomato sauce and seasoning. Brown ground beef. Drain. Add sauted onions. Stir in taco seasoning. Add to vegetables, soup, beans, tomatoes, and sauce. Let it simmer until vegetables are soft and ready to eat. (In a crock pot this takes about 7 hours on high. On the stove it takes about 4 hours on low). Top soup with tortilla chips, cheese, guacamole and/or sour cream.

Sun-Dried Tomato Chicken Over Pasta

4 chicken breast halves, sliced
2 Tbsp oil from oil-packed sun-dried tomatoes
6 garlic cloves, thinly sliced
1 c white wine or chicken broth
2/3 c whipping cream
1/2 c drained oil-packed sun-dried tomatoes, thinly sliced
6 Tbsp fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add chicken to skillet and saute until golden, about 7 minutes. Add garlic and stir for 30 seconds. Add broth, cream and tomatoes and bring to boil. Cover skillet. Reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper, spoon over spaghetti or linguini.

I use skim milk instead of cream. It doesn't get as thick but still tastes good. You can thicken with a little corn starch if you'd like.

Rich Belgian Waffles

This is a family favorite!

1 egg yolk

2 tsp. sugar

1 cup sour cream 

1 tsp. baking powder

1/2 cup milk

1/2 tsp. salt

3 T. butter, melted

1/4 tsp. baking soda

1 cup flour

1 egg white, stiffly beaten

Preheat waffle maker.  Mix all ingredients together except egg whites.  In a separate bowl, beat egg whites until stiff.  Gently fold in beaten egg whites to the sour cream mixture.

Pour 1/2 cup batter over griddle.  Serve hot with strawberries, syrup and powdered sugar.

Garlic Mashed Potatoes

From Margaret

5 lb. potatoes

1 (8oz) jar chive & onion cream cheese

1 tsp. garlic salt

1/4 tsp. ground pepper

6 T. butter

8 oz. sour cream (light or fat free)

1/4 cup almonds (optional)

Paprika (optional)

Boil potatoes (leave some skin on) in salted water.  Mash potatoes.  Add all ingredients and blend into potatoes.  Sprinkle almonds on top and bake, covered at 350 for 30 minutes.

These are killer!!!

Black Forest Trifle

From Adrienne

1 pkg brownie mix, prepared in a 9 x 13 pan (or you can use chocolate cake if you don't love brownies)

2 pkg. chocolate mousse mix (prepared)

2 cans raspberry pie filling

1 16 oz. whipped cream (cool whip)

4 SKOR candy bars, crushed

Layer 3 times...start with brownie, then raspberry (be generous with this), then mousse, then whipped cream, then SKOR - 3 times.

SOOOO Good!

Gingerbread Bars

From Adrienne

1 14 oz pkg gingerbread mix (in box)

1/2 cup butter melted

3 eggs, divided

1 8oz pkg cream cheese, softened

4 1/2 cups powdered sugar

Preheat oven to 350.  Combine gingerbread mix, butter  and 1 egg.  Spread evenly into a 9 x 13 pan.  Combine cream cheese with 2 eggs and powdered sugar.  Spread over the gingerbread layer.  Bake 30-35 minutes until lightly browned on top.  COOL completely.  Then cut into bars.

Chicken Enchilada Soup

From Michele 

2 chicken breasts (frozen)

2 cans cream of chicken soup

2 small or 1 big can diced tomatoes

1 can black beans (rinsed)

1 can green chiles

1 pkg. taco seasoning or 1/2 pkg for less spicy

1/2 cup salsa

1 can corn (drained)

Put everything into crockpot except corn.  Cook on Low 6-7 hours or High 3-4 hours.  1/2 hour before serving shred chicken and add 1 can corn.   Serve with grated cheese, sour cream and tortilla chips.

YUMMY Creamy Chicken Noodle Soup

From Janae

2-4 Chicken Breasts, cut up into chunks

1 cup carrotts (sliced)

1 cup celery (diced)

1/2 onion (diced)

2 cans chicken broth

3 cans cream of chicken soup

6 oz can of evaporated milk

2 tsp. chicken boullion

2-3 handfuls of Grandma's Homemade Noodles

In a saucepan, boil veggies in chicken broth for 8 minutes then add chicken.  Bring to a boil and simmer for another 8 minutes.  Add remaining ingredients.  Cover and cook for about 45 minutes.  Cook noodles in a separate pan and add right before serving.

**Crockpot version....  Put all ingredients in crockpot (except for noodles) and cook on LOW all day (7-8 hours) or on HIGH (4-5 hours).  Cook noodles in a separate pan and add right before serving.

Skillet Noodles

2 T. butter or olive oil

1/2 med. onion, chopped

2 cloves garlic, minced

1 lb. lean ground beef

1 can beef consomme or beef broth

1 can (6 oz) sliced mushrooms or 1/2 lb. fresh

3 T. sherry

3 T. fresh lemon juice

1 tsp. Mrs. Dash Lemon Herb Seasoning

Salt & Pepper to taste

1 bag egg noodles or pasta of your choice -- cooked

1 cup sour cream

In a medium skillet heat butter/oil over a medium-high heat.  Add the onion, garlic and ground beef.  Brown this mixture, then stir in all the remaining ingredients except the noodles and sour cream.  Let the mixture simmer uncovered for about 10 minutes.  Stir in the noodles and continue to simmer 15 minutes.  Stir in the sour cream and heat through, but don't bring to a boil.  Serve with a small dollop of sour cream.  Serves 4-6.