Creamy Mushroom Chicken

I found this recipe here.

Ingredients

• 4 or 5 slices bacon
• 4 chicken breasts
• salt & pepper
• 2 Tbsp. butter
• 1 large onion, diced
• 8 oz mushrooms, sliced  (I used canned musrooms)
• 2 cans (10 3/4 oz) cream of mushroom soup
• 1/4 cup chicken broth
• 2/3 cup Monterrey jack cheese
• 8 oz spaghetti, fettuccine or linguine
• parsley, optional for garnish

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
3. Season chicken breasts with salt and pepper.
4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
6. Add the soup, chicken broth and cheese.  Heat until the cheese is melted.
7. Spoon the sauce over the chicken in the 9 x 13 dish.
8. Bake at 350 degrees for 25 minutes.
9. While the chicken bakes, cook the pasta.
10. Crumble reserved bacon.
11. Serve chicken on top of the pasta with sauce and sprinkle with crumbled bacon and parsley if desired..

Funeral Potatoes

• 6 c. diced potatoes  ( I use frozen hashbrowns)
• 1 can cream of chicken soup
• 1 stick butter, melted
• 1 c. sour cream
• 2 c. cheddar cheese, grated, divided
• 1/4 c. grated onion (I used green onions)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes (optional for crumb topping)
• Additional 3 T. butter (optional for crumb topping)

Preparation:

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced or shredded potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 3 tablespoons butter with crushed corn flakes and sprinkle over the potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Slow Cooker French Dip Sandwiches

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional


Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

I found this recipe here.

Cilantro Lime Chicken

In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
Add 2 - 4 chicken breasts.

Heat on low for 6 hours.  Shred Chicken and use on tortillas for tacos, or add to salad for taco salads.

I found this recipe here.

Baked Tortellini

• 20 oz. of tortellini, cheese-filled, cooked
• 15 oz. of Alfredo sauce, prepared
• 4 oz. of prosciutto, minced  (I used ham, but I think bacon would also be good.)
• 8 oz. mozzarella cheese, shredded

Boil Tortellini according to package directions.  Spread 1/4 cup of Alfredo sauce in greased 9x13 pan.  Mix remaining sauce, ham, tortellini together, then place in the pan.  Top with mozzarella cheese.  Bake uncovered at 350 degrees for about 20 minutes.

Apple Tea Ring or Pineapple Tea Ring

This was taken before I frosted it.  Ignore my ugly pan and I know it doesn't look that good, but it really was. 

Dough

1 lb butter
1 cup sugar
4 eggs
5 cups scalded milk
3/4 tlbs of sea salt
1 tbs yeast/ dissolved in 1/2 cup warm water

Filling
1 15 oz crushed pineapple or canned apples
1/2 cup brown sugar
2 Tbs cornstarch
1/2 tsp cinnamon
You can also use granola, craisins, or raisins.

Enough flour to have a sticky dough.  Let rise until doubled.
Scald milk and butter.  Add to mixture.  Add sugar, beaten eggs, and salt.  When all mixed together and yeast mixture.  Roll out dough as for cinnamon rolls.  Cover with filling.  Form into a circle and then pinch ends together.  Cut with scissors 3/4 thru and then turn cuts up on side to form a wreath.  Cook at 350 until golden brown, about 20 mins.  Frost with butter cream frosting.  You may also decorate with almond or maraschino cherries.

You can also just used butter, and cinnamon and sugar.  Then shape your dough into three ropes.  Braid them and then shape them into a candy cane.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas  (I used flour)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, or guacamole.