tag:blogger.com,1999:blog-24086983098487852392024-03-14T01:57:39.733-07:00Bishop Family RecipesUnknownnoreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2408698309848785239.post-66861529125323737752012-07-10T14:06:00.001-07:002012-08-14T19:12:25.683-07:00Fiesta Chicken<br />Fiesta Chicken<br />found from <a href="http://www.the-girl-who-ate-everything.com/2010/05/easy-crockpot-fiesta-chicken.html">The Girl Who Ate Everything Blog</a><br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfglfkR3W42NsfyanbGZXjmyjiGegkLtvnitQuEsoXcwh1YXPA7sRdcnzTNPV3TLlf-8CRgZm5Y6Q7EMx9ezciDXIlOx4-zVsdUJGkkxA9XY2IpEdsbHKACgxMbg1ErcFjVbsOLqjtNPjV/s1600/crockpot-mexican-chicken.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfglfkR3W42NsfyanbGZXjmyjiGegkLtvnitQuEsoXcwh1YXPA7sRdcnzTNPV3TLlf-8CRgZm5Y6Q7EMx9ezciDXIlOx4-zVsdUJGkkxA9XY2IpEdsbHKACgxMbg1ErcFjVbsOLqjtNPjV/s400/crockpot-mexican-chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5776716867127562322" /></a><br /><br />Ingredients:<br />4 chicken breasts, frozen or thawed<br />1 (15 1/2 ounce) can black beans, drained and rinsed<br />1 (15 ounce) can corn, drained<br />1 (15 ounce) jar of your favorite salsa<br />1 (8 ounce) package cream cheese <br /><br />Instructions:<br /> Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.<br /> <br />Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese. <br /><br />Serve over rice or in warm flour tortillas or chips. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-71884708296212303552012-06-30T23:18:00.003-07:002012-06-30T23:21:41.878-07:00Cream Cheese Chicken EnchiladasTO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS<br /><a href="http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html">from pearls, handcuffs and happy hour</a><br /><br />2-3 chicken breasts, shredded {OR rotisserie chicken}<br />1 {8 oz.} pkg. cream cheese<br />1 28 oz. can green enchilada sauce {I used Las Palmas}<br />1 can black beans, drained & rinsed<br />2 cups cooked white rice<br />Tortillas <br />1-2 cups shredded monterrey & colby cheese<br /><br />Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!<br /><br />Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. <br />Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.<br />Roll up each of the tortillas and place them in the baking dish seam side down. <br />Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.<br /> <br />Cover the baking dish with foil and bake at 375 for about 25 minutes.<br /> <br />Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. Amazing!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-81763433575208349702012-04-08T20:48:00.002-07:002012-04-08T20:55:52.280-07:00Kirstie's Chicken Enchilada Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcWdBx8GIzsOI4HXuuE73haQXAqiKRFEJso8G3sL86FFu_xr-4ZwwfSbdrarIxDHztlCVQOKnJYv2Knopl1oN-_yYYxV95qv4D0Mwg7uxRayyqeGp5zMh6Ll1OUOIuzv1tLzVzanfMckW/s1600/pasta.jpg"><img style="cursor:pointer; cursor:hand;width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcWdBx8GIzsOI4HXuuE73haQXAqiKRFEJso8G3sL86FFu_xr-4ZwwfSbdrarIxDHztlCVQOKnJYv2Knopl1oN-_yYYxV95qv4D0Mwg7uxRayyqeGp5zMh6Ll1OUOIuzv1tLzVzanfMckW/s400/pasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5729244650198060498" /></a><br />Kirstie found this Chicken Enchilada Pasta <a href="http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html">here</a><br /><br />So Yummy!<br /><br />CHICKEN ENCHILADA PASTA<br /><br />2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}<br /><br />2 tbsp. olive oil<br /><br />2 garlic cloves, minced<br /><br />1 medium onion, diced<br /><br />1 red pepper, diced<br /><br />1 {4 oz.} can diced green chiles<br /><br />1/2 tsp. salt<br /><br />2 tsp. chili powder<br /><br />1 tsp. cumin<br /><br />2 {10 oz.} cans green chili enchilada sauce<br /><br />2/3 cups red enchilada sauce<br /><br />2 cups shredded cheese {I used colby & monterrey jack}<br /><br />1 cup sour cream<br /><br />Penne pasta<br /><br />Optional toppings<br />Avocado<br />Green Onions<br />Black Olives<br />Tomatoes<br />Sour Cream<br /><br />Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. <br /><br />Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.<br /><br />Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. <br /><br />Let sauce simmer for about 8-10 minutes.<br /><br />Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.<br /><br />Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.<br /><br />It's a tiny bit spicy for my kids, so I don't add so much of the spicy stuff. And I add a bit more sour cream. But, this dish is a winner!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-10459659356824791742012-02-17T12:31:00.002-07:002012-02-17T12:33:38.887-07:00Kirstie's Caramel Toffee Fruit Dip1 8-oz. package cream cheese (you can use light cream cheese)<br />3/4 c. brown sugar<br />1 1/2 tsp vanilla (you can add more to taste)<br />Toffee bits <br /><br />YUM!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-80588629230241144002011-07-30T10:05:00.000-07:002011-07-31T10:17:20.659-07:00Launi's Best EVER Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbILXIVV1Xw0nVn1SKde1IPx7DKAp91Fddtsf3xIIPue6G3V0uhTLuUxJNMymzERmOAcr8ah7vfTnMwv0jJqyGtP4Kzxe3MA2YGjfIZb4MiAX-OqPMBmtYT_5X2GmFKFHZ-PFfjDran6cG/s1600/cookies.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbILXIVV1Xw0nVn1SKde1IPx7DKAp91Fddtsf3xIIPue6G3V0uhTLuUxJNMymzERmOAcr8ah7vfTnMwv0jJqyGtP4Kzxe3MA2YGjfIZb4MiAX-OqPMBmtYT_5X2GmFKFHZ-PFfjDran6cG/s400/cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5635565191333102530" /></a><br /><br />2 Cups Butter (softened)<br />1 1/4 Cups sugar<br />1 1/4 Cups brown sugar<br />3 eggs<br />2 1/2 tsp. vanilla<br /><br />3 3/4 to 4 Cups flour<br />1 1/4 tsp. soda<br />1 1/4 tsp salt<br />1 package ghiradelli milk choc chips<br /><br />cream butter, sugar....add eggs and vanilla...add dry ingredients and then chocolate chips at the very end.<br /><br />Bake at 375* for 8-10min. Don't overbake!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-27555842100475054562011-06-30T22:22:00.003-07:002011-06-30T22:23:43.750-07:00Lorianne's Banana White Chocolate MuffinsHave you met Lorianne? She's the best! And so are these muffins!!!<br /><br />3/4 c. butter softenend<br />1 1/2 c. sugar (use brown or white or both)<br />4 bananas, mashed<br />2 eggs beaten<br />1 tsp. vanilla<br />2 c. flour (Can use wheat or a combo of both)<br />1 tsp. baking soda<br />3/4 tsp. salt<br />1/2 c. buttermilk or 1/2 c. milk + 1 tsp. vinegar (I ALWAYS use the homemade method)<br />White chocolate chips<br /> <br />Combine all ingredients. Bake at 325 for 1 hour and 15 minutes. Done when a toothpick will come out relatively clean.<br />Or can make 24-27 muffins baking at 400 for around 12 minutes. Slightly browned around edges.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-82175037161866319732011-06-30T22:14:00.002-07:002011-06-30T22:22:14.997-07:00Sweet Cinnamon Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f2MjerVa4X5KtlrxvBQsEJtEgvl2iTErsV1bGwJTFwtiBnQfgNGEBQ0sKLbbIrU-MvzL8Mp4lX2chDN9rRAN39ug2pxspt9mIb-Y-9r6p5d8nEdC1CRkstSnvBXG_eHiOPUvyUxK6NEc/s1600/cinnamon+butter.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f2MjerVa4X5KtlrxvBQsEJtEgvl2iTErsV1bGwJTFwtiBnQfgNGEBQ0sKLbbIrU-MvzL8Mp4lX2chDN9rRAN39ug2pxspt9mIb-Y-9r6p5d8nEdC1CRkstSnvBXG_eHiOPUvyUxK6NEc/s400/cinnamon+butter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5624249886260586066" /></a><br />1 cup butter (softened, not melted)<br />1/3 cup sweetened condensed milk (chilled)<br />1 Tbsp light corn syrup (or honey)<br />1 1/2-2 tsp. cinnamon<br />1/8 tsp. salt<br />1/2 cup powdered sugar<br /> <br />Mix all together on hight until light and fluffy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-34890921692626086212011-04-10T16:26:00.001-07:002011-04-10T16:28:24.641-07:00Bajio Chicken Chile Salad-YUM!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzxlv3DcGO8VzabU0H5SR7nAM81m-rztbmOFA5PjR6gUt74OILqil_dC0eyTcn9U9GspadVhclei-8X25g5J07Z_zH-KZLH4EZyjDLOpJx46cOlGAntKmvluECKRBMmPlGrdsZl2ulgVB/s1600/salad.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzxlv3DcGO8VzabU0H5SR7nAM81m-rztbmOFA5PjR6gUt74OILqil_dC0eyTcn9U9GspadVhclei-8X25g5J07Z_zH-KZLH4EZyjDLOpJx46cOlGAntKmvluECKRBMmPlGrdsZl2ulgVB/s400/salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5594096708543199410" /></a><br />5 chicken breasts (I only used 4 large ones)<br />1/2 cup salsa<br />1 Tbsp cumin<br />1/2 cup brown sugar (more to taste)<br />1 4 oz. can diced green chilies<br />6 oz. Sprite (1/2 can)<br /><br />Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.<br /><br />Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with <a href="http://bishopfood.blogspot.com/2011/04/costa-vida-cilantro-ranch.html">Costa Vida Cilantro Ranch</a>.<br /><br />If you want it spicer rather than sweeter add a hotter salsa and more green chilies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-8641924005177364732011-04-10T16:14:00.001-07:002011-04-10T16:27:56.090-07:00Costa Vida Cilantro Ranch1 package of Hidden Valley buttermilk ranch dressing. (Prepare according to directions. I substitute 1 cup milk + 2 tsp. vinegar for 1 cup buttermilk.)<br />2 tomatillos or 3 Tbsp. salsa verde<br />1/4 bunch of cilantro<br />2 cloves garlic<br />1/4 cup lime juice<br />1/8 tsp Tabasco<br /><br />Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in blender. Add cilantro leaves, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-87495405412644228252011-01-23T12:14:00.007-07:002011-01-23T13:18:48.514-07:00Sour Cream Burritos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ivYhbv9GEIvMHmXx-PBla1G1kfwyR_SC_D2uiGPO6nBM4NsENbTpz5Kq_ez-usiJKUxTKhLfOneFrhnwN7Hd_083-_pNE0CieDdXvJ6k4BfaCkoc2aQ-EQ9AdBy2MPEFpafFuQkh-e8W/s1600/050609-CheesyChickenEnchiladas11.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565478288474044898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ivYhbv9GEIvMHmXx-PBla1G1kfwyR_SC_D2uiGPO6nBM4NsENbTpz5Kq_ez-usiJKUxTKhLfOneFrhnwN7Hd_083-_pNE0CieDdXvJ6k4BfaCkoc2aQ-EQ9AdBy2MPEFpafFuQkh-e8W/s400/050609-CheesyChickenEnchiladas11.jpg" /></a><br /><div>3 or 4 chopped green onions<br />1 1/2 cup sour cream<br />1 1/2 cup cottage cheese<br />4 oz. can diced green chilies<br />grated jack and cheddar cheese<br />flour tortillas<br /><br />Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-87625022256627610212011-01-23T12:08:00.005-07:002011-01-23T13:06:48.187-07:00Braided Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnYkkw3FryWAOElr2NuyE7DssPa5nJLWhr28678X_OhWGM5CdJO6XfVrSoGnBotmyYFPRGGaSS7EcGueASXhIr9V7aVuFM4epnzwFKF-8z4mibNwGTczZsqaEaSHuDQ5bQ1n6LZ7gv6oW/s1600/braided"><img style="WIDTH: 320px; HEIGHT: 251px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565475295026018274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnYkkw3FryWAOElr2NuyE7DssPa5nJLWhr28678X_OhWGM5CdJO6XfVrSoGnBotmyYFPRGGaSS7EcGueASXhIr9V7aVuFM4epnzwFKF-8z4mibNwGTczZsqaEaSHuDQ5bQ1n6LZ7gv6oW/s400/braided" /></a><br /><div><div>3 1/4 cups flour<br />1 Tbsp. sugar<br />1 tsp. salt<br />1 package fast rising yeast<br />1 cup hot water (125 degrees)<br />1 Tbsp. margarine<br /><br />Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, yeast, and salt. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Knead 4 minutes.<br /><br />On greased baking sheet, roll dough to 14X10 inches. Spread mayo down center third. Top with meat and cheese. Cut 1 inch wide strips along sides of filling to dough's edge. Braid. Cover dough. Place pan over large shallow pan half filled with boiling water for 15 minutes. <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Brush</span> with egg white. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-85157877152740616912011-01-23T12:04:00.005-07:002011-01-23T12:09:39.907-07:00Pizza Dough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yRFh9qotKg1PL1aBCqt75luEdyWu8ER4yQj3rYYxz4VP5g8V5lNcFjgo55sl75AD-s7pAGXhyphenhyphenKHtNd_8MVgDSXqX1WwHlR26wp8MDQI8-cmUDMT1F0GFXC9uPol3iwsY96C9-B_2EPXi/s1600/pizza+dough.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565459396580549058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yRFh9qotKg1PL1aBCqt75luEdyWu8ER4yQj3rYYxz4VP5g8V5lNcFjgo55sl75AD-s7pAGXhyphenhyphenKHtNd_8MVgDSXqX1WwHlR26wp8MDQI8-cmUDMT1F0GFXC9uPol3iwsY96C9-B_2EPXi/s400/pizza+dough.jpg" /></a><br />5 cups hot water<br />2 Tbsp. of yeast<br />2 tsp. salt<br />2 Tbsp. sugar<br />10-14 cups of flour<br />2 Tbsp. oil<br /><br />Place hot water in large bowl. Add oil, salt, sugar and yeast. Set until yeast dissolves. Add flour until right consistency. Let rise.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-85819893245885840332011-01-23T12:01:00.004-07:002011-01-23T13:07:28.949-07:00Chicken and Stuffing Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrz3igkkdWIqP4UQ8FtOKESEQ8FKFdUm9fxOxG1uategDAXXw0zbt3PsZKW8o46SCyqmI9IxoFDfWPU0wBaw7l3aIpxFMhpjvhFfK2HKcTgjPJEMKy0XlpOhOg-iPqA8J9SrVoIbhzF6t/s1600/stuffing.jpg"><img style="WIDTH: 400px; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565475458273474866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrz3igkkdWIqP4UQ8FtOKESEQ8FKFdUm9fxOxG1uategDAXXw0zbt3PsZKW8o46SCyqmI9IxoFDfWPU0wBaw7l3aIpxFMhpjvhFfK2HKcTgjPJEMKy0XlpOhOg-iPqA8J9SrVoIbhzF6t/s400/stuffing.jpg" /></a><br /><div>1 cup sour cream<br />2 cans cream of chicken soup<br />4 cups chopped chicken (cooked)<br />Mix together. Put in 9X13 pan.<br /><br />2 boxes of Stove Top.<br />Make as directed.<br />Spread on top. Bake at 350 degrees for 30 minutes.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-40766760412418218372011-01-23T11:48:00.002-07:002011-01-23T11:52:29.132-07:00Avanti Bread3 cups warm water<br />3 Tbsp. oil or melted crisco<br />3 Tbsp. yeast<br />3 eggs<br />1 cup sugar<br />1 Tbsp. salt<br />10 cups flour<br /><br />Mix together water, oil, sugar, and yeast. Add 1/2 the flour and salt mixture. Add the remaining flour a little at a time until dough is a good consistency. Knead for 10 min. Let rise for 45 minutes and punch down. Let rise another 45 minutes. Let rest for 10 minutes. Divide into 3 loaves and place into well greased pans. Let rise for 20 minutes. Bake at 350 degrees for 45 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-6511796569619021152011-01-23T11:42:00.004-07:002011-01-23T12:08:12.457-07:00Grandma's Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4ohOm0VlBEQsWreZz_j-zDIzPpDDBDNO8KWL9gQvHf6dytQ2iANE63w7_mERKVNpuUJIuTeacNIr1T_SnOflgdXLNepPaZwsDlyqd6cUvz41ZA0rZoH2AKoBJ3OOyFOEJygnAFkhKiOV/s1600/Banana-Bread-1024x768.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565454484642270210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4ohOm0VlBEQsWreZz_j-zDIzPpDDBDNO8KWL9gQvHf6dytQ2iANE63w7_mERKVNpuUJIuTeacNIr1T_SnOflgdXLNepPaZwsDlyqd6cUvz41ZA0rZoH2AKoBJ3OOyFOEJygnAFkhKiOV/s400/Banana-Bread-1024x768.jpg" /></a><br /><div></div><div>2 eggs</div><div>1/2 cup margarine</div><div>1/2 cup brown sugar</div><div>1/2 cup sugar</div><div>3 ripe bananas</div><div>1 tsp. baking soda</div><div>1/2 tsp. salt</div><div>2 cups flour</div><div>2 Tbsp. sour cream</div><div></div><br /><div>Cream shortening and sugar. Add eggs and mix thoroughly. Add mashed banans. Add flour, soda, salt. Stir in sour cream and nuts (if desired). Bake at 350 degrees for 45 minutes to an hour.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-63048408549673428952011-01-23T11:26:00.004-07:002011-01-23T11:42:45.856-07:00Always Ready Bran Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFz8wgrqfWPYtRroWZxOqD88kK9ZOO-PP_FgWeSHywvw9fGBxG2WVBa-p5YvPN7ewFmq6yUJ_w0_mFwYpXdlswPSF9P_jtR_zPRTVqUQk8oUta9uSlTCbDDg3X-Sniq18rk31VkD44F4P/s1600/bran+muffins.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565449847144678642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFz8wgrqfWPYtRroWZxOqD88kK9ZOO-PP_FgWeSHywvw9fGBxG2WVBa-p5YvPN7ewFmq6yUJ_w0_mFwYpXdlswPSF9P_jtR_zPRTVqUQk8oUta9uSlTCbDDg3X-Sniq18rk31VkD44F4P/s400/bran+muffins.jpg" /></a><br /><div></div><div>3 cups wheat bran cereal</div><div>1 cup boiling water</div><div>1 cup sugar</div><div>1/2 cup margarine</div><div>2 eggs</div><div>2 1/2 cups white flour</div><div>2 1/2 tsp. baking soda</div><div>1 tsp. salt</div><div>1 pint buttermilk </div><div>Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">maximum</span> of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-87794754443132876872011-01-23T11:21:00.002-07:002011-01-23T11:26:51.681-07:00Strawberry Pretzel Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlTFDxsCnMZxiqi8QWyKXWNqijgdqDbO1RWGXvPY3ZqHS0r2vHCAua6KR_zMfBRJrPzoizFDRE4b8NiUB8a-vNf7Iw_mpYloy9SEB_R8yt7R7_1khyvsru32o8B2OKaWO4K7isQCGieTW/s1600/strawberrypretzelsalad.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565448433790206178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlTFDxsCnMZxiqi8QWyKXWNqijgdqDbO1RWGXvPY3ZqHS0r2vHCAua6KR_zMfBRJrPzoizFDRE4b8NiUB8a-vNf7Iw_mpYloy9SEB_R8yt7R7_1khyvsru32o8B2OKaWO4K7isQCGieTW/s400/strawberrypretzelsalad.jpg" /></a><br /><div></div><div>Crust:</div><div>2 2/3 cups pretzel sticks, finely chopped</div><div>3 Tbsp. sugar</div><div>3/4 cup margarine</div><div>Cream sugar and butter together. Add pretzels. Press into a 9X13 dish.</div><div>Bake at 350 degrees for 10 minutes. Let cool.</div><div> </div><div>Middle Layer:</div><div>1 9 oz. cool whip</div><div>1 cup sugar</div><div>1 8 oz. cream cheese, softened</div><div>Mix together and spread on cooled crust.</div><div> </div><div>Top Layer:</div><div>1 6 oz. package strawberry jello</div><div>2 cups boiling water</div><div>1 pint frozen strawberries, thawed</div><div> </div><div>Dissolve jello in water. Chill until partially set. Add strawberries. Pour on top and chill until firm.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-88467196050684386622011-01-23T11:15:00.003-07:002011-01-23T11:19:24.091-07:00Pistachio Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4paPgevV96psTKHw9NamiZFCy7uLH_Fu1Y8tcwdHNDZ8wFbhNeoDjLW8pm4QUGW8zEj7L1iCHHY-lbAcIws8zhbQfUzP6M1DsDBGso4peaRcTt9U1ufqYp74Q-4tELxFN7xD8D73W7m7/s1600/Pistachio-salad.jpg"><img style="WIDTH: 400px; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565446918776077554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4paPgevV96psTKHw9NamiZFCy7uLH_Fu1Y8tcwdHNDZ8wFbhNeoDjLW8pm4QUGW8zEj7L1iCHHY-lbAcIws8zhbQfUzP6M1DsDBGso4peaRcTt9U1ufqYp74Q-4tELxFN7xD8D73W7m7/s400/Pistachio-salad.jpg" /></a><br /><div></div><div>1 large package Jello instant pisatchio pudding</div><div>1 can (1 lb. 4 oz.) crushed pineapple and syrup</div><div>1-2 cups small marshmallows</div><div>9 oz. cool whip</div><div>1/2 cup chopped nuts (optional)</div><div></div><div>Mix pudding and pineapple with a whip or a fork. Mix well. Add marshmallows, nuts, and cool whip. Place in a serving dish and chill.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-86982717784523396692011-01-23T11:01:00.005-07:002011-01-23T11:19:41.271-07:00Cream Corn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h5Ob8lKUQFaxcGmOkxK1lvqqHqZM-VRMTXAo3vw6Yu_nI4Wo9NrtnXFVTUdDPQmhzqxKFjcnnJgXmUjd-Yt8jHzycoaSZP8LWzSWZUC0MkSAnkJaI_DdldE9p_NAzUqrzh-1jn-5aOzo/s1600/cream+corn"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565444465267942194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h5Ob8lKUQFaxcGmOkxK1lvqqHqZM-VRMTXAo3vw6Yu_nI4Wo9NrtnXFVTUdDPQmhzqxKFjcnnJgXmUjd-Yt8jHzycoaSZP8LWzSWZUC0MkSAnkJaI_DdldE9p_NAzUqrzh-1jn-5aOzo/s400/cream+corn" /></a><br /><div><span style="font-family:courier new;">2 (20 oz.) bags frozen corn</span></div><div><span style="font-family:courier new;">16 oz. heavy whipping cream</span></div><div><span style="font-family:courier new;">1 tsp. salt</span></div><div><span style="font-family:courier new;">1/4 to 1/2 cup sugar</span></div><div><span style="font-family:courier new;">2 Tbsp. melted butter</span></div><div><span style="font-family:courier new;">2 Tbsp. flour</span></div><div><span style="font-family:courier new;"></span></div><div><span style="font-family:courier new;">Combine all ingredients except for butter and flour. Simmer 5 minutes. Blend butter and flour, add to corn to thicken mixture. Mix well and remove from heat.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-73117963164384477412011-01-23T10:57:00.004-07:002011-01-23T11:01:02.907-07:00Pizza Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdH7tdf4NWLXqBgtxcTl-Z73SPJSPFZY1UG9-uKkZP0O0-bWn2JP3g8v6sN2CgySDaNN1dolBzdAi8fgX1c-IbI26kUNvYEfErzwbHBuzl8-RNPlqCwHWjA984R1pvIesysNOvWycUMFB/s1600/pizza.jpg"><img style="WIDTH: 400px; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565442154647568322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdH7tdf4NWLXqBgtxcTl-Z73SPJSPFZY1UG9-uKkZP0O0-bWn2JP3g8v6sN2CgySDaNN1dolBzdAi8fgX1c-IbI26kUNvYEfErzwbHBuzl8-RNPlqCwHWjA984R1pvIesysNOvWycUMFB/s400/pizza.jpg" /></a><br /><span style="font-family:courier new;">Mix dough. </span><br /><span style="font-family:courier new;"></span><br /><span style="font-family:courier new;">While it raises...</span><br /><span style="font-family:courier new;">cook hamburger and </span><span style="font-family:courier new;">italian sausage</span><br /><span style="font-family:courier new;">Ragu garden style</span><br /><span style="font-family:Courier New;">cheese</span><br /><span style="font-family:courier new;"></span><br /><span style="font-family:courier new;">Roll out dough to about 6 inch circle. Spoon sauce, cheese, and meat into center.</span><br /><span style="font-family:courier new;">Close up dough and set on seam. Raise 20 or 30 minutes.</span><br /><span style="font-family:courier new;">Bake at 375 degrees about 20 min.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-18617611610582325102011-01-23T10:47:00.003-07:002011-01-23T10:55:37.441-07:00Tomato Soup Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnunWTirMHw-ukT2Bvw_RAMwNST01tX7FIXwhOY1R8QGdSUQLyWOzN4LzJQLgzKSp0bZXklFAsVnqSK8eZXxaXqXo2tX73rWYNf9oGyHrZumiQfHdP_n_lgHTcc4Y94VGDolnJf_Lr4K7/s1600/bbq-chicken-in-marinade1.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565441188444004482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnunWTirMHw-ukT2Bvw_RAMwNST01tX7FIXwhOY1R8QGdSUQLyWOzN4LzJQLgzKSp0bZXklFAsVnqSK8eZXxaXqXo2tX73rWYNf9oGyHrZumiQfHdP_n_lgHTcc4Y94VGDolnJf_Lr4K7/s400/bbq-chicken-in-marinade1.jpg" /></a><br /><div>1 can Campbell's Onion soup</div><div>1 can tomato soup</div><div>2 Tbsp. cornstarch</div><div>2 cloves garlic, minced</div><div>1/4 cup vinegar</div><div>3 Tbsp. brown sugar</div><div>1 Tbsp. worcestershire sauce</div><div></div><br /><div>Combine in a bowl. Stir until blended well.</div><div>Remove skin from chicken pieces. Pour sauce over meat.</div><div>Cover and bake 1 1/2 hours at 325 degrees.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2408698309848785239.post-3857418178138009402011-01-23T10:42:00.003-07:002011-01-23T10:47:13.117-07:00Slush Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAUuYptTJ5R76B9pWX6Yk_LLJFwnxb07nc7xYvrWBL1EpBU8wovc2vKFn9tZIV6puSFXBWi0mMt50hWBnzHWWaBOiGTz8BB103C3kcudfdzthRkxdFaL9_tq2iexesnifn8IZSf8KVL04/s1600/slush+punch.jpg"><img style="WIDTH: 358px; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565439029710154210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAUuYptTJ5R76B9pWX6Yk_LLJFwnxb07nc7xYvrWBL1EpBU8wovc2vKFn9tZIV6puSFXBWi0mMt50hWBnzHWWaBOiGTz8BB103C3kcudfdzthRkxdFaL9_tq2iexesnifn8IZSf8KVL04/s400/slush+punch.jpg" /></a><br /><span style="font-family:courier new;">1 pkg. knox gelatin</span><br /><span style="font-family:courier new;">2 1/2 cup boiling water</span><br /><span style="font-family:courier new;">1/2 cup lemon juice</span><br /><span style="font-family:courier new;">1/4 cup cold water</span><br /><span style="font-family:courier new;">1 1/2 cups pineapple juice</span><br /><span style="font-family:courier new;">1 cup sugar</span><br /><br /><span style="font-family:courier new;">Pour gelatin into 1/4 cup cold water. Let stand for a few minutes. Pour in boiling water, and stir well. Add remaining ingredients. Stir well to dissolve sugar.</span><br /><span style="font-family:courier new;">Freeze-Makes 1/2 gallon.</span><br /><span style="font-family:courier new;">To serve, remove from freezer at least 1 hour before, break up and add even amount of Sprite. Makes 20-6 oz. servings.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-44078320823117527922011-01-23T10:37:00.006-07:002011-01-23T10:46:57.838-07:00Fruit Dip<span style="font-family:courier new;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIZPnXrRvRPGXNw78oiHVHd3nnaSAI8GD0Zn03k9wjfFO292EgD6dUyLhj4qp5DZJvn_iLKea_ZgNtaVkDdK9m7H-QFOhmhUjBzUj517X2Xn2vcuu-QAZPPhfcETMAuV6v1tynYX9qxRA/s1600/Fruit+Dip.jpg"></span></a><img style="WIDTH: 400px; HEIGHT: 282px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565437420288973026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIZPnXrRvRPGXNw78oiHVHd3nnaSAI8GD0Zn03k9wjfFO292EgD6dUyLhj4qp5DZJvn_iLKea_ZgNtaVkDdK9m7H-QFOhmhUjBzUj517X2Xn2vcuu-QAZPPhfcETMAuV6v1tynYX9qxRA/s400/Fruit+Dip.jpg" /><br /><span style="font-family:courier new;">1 8 oz. softened cream cheese</span><br /><span style="font-family:courier new;">1 jar marshmallow cream</span><br /><span style="font-family:courier new;">Blend together at room temperature. Serve with fresh fruit.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-501485881886076682011-01-23T10:29:00.004-07:002011-01-23T10:40:51.601-07:00Bacon Bisquits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NoJmmDjkbnqP0q9nsJWrewd3texWEHOARoxO6mh_NNgMHZNQhW0mk7kbpBG1U8wlN_ODnX3i8XDONm8Ng_atqkJlTpNvHyq2B9uy7o8Qqy16yxraf7GlaLF3kYzSQ2lcElbj_cirwJKz/s1600/bacon+biscuits.jpg"><img style="WIDTH: 250px; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565436187216015826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NoJmmDjkbnqP0q9nsJWrewd3texWEHOARoxO6mh_NNgMHZNQhW0mk7kbpBG1U8wlN_ODnX3i8XDONm8Ng_atqkJlTpNvHyq2B9uy7o8Qqy16yxraf7GlaLF3kYzSQ2lcElbj_cirwJKz/s400/bacon+biscuits.jpg" /></a><br /><div><span style="font-family:courier new;">1 can flaky bisquits</span></div><span style="font-family:courier new;">2 Tbsp. real bacon bits (we make our own with the precooked bacon)<br /></span><div></div><span style="font-family:courier new;">1 medium tomato, chopped fine<br />3 Tbsp. mayo<br />2 Tbsp. parmesan cheese<br /><br />Separate each biscuit into 3 or 4 pieces, and place in muffin tins. Mix together the rest of the ingredients, and spread on top crusts. Sprinkle with additional parmesan cheese. Bake at 400 degrees for about 8 min.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2408698309848785239.post-71356923884342665142011-01-22T16:03:00.005-07:002011-01-23T00:14:29.058-07:00Grilled Chicken Pasta in a Tomato Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKwTp-0Taqp8XITT9bFhN6VQWYzIiiUASXBCBiseqa5E091yJlzZGsXsVKGOThNRTi0i5womAHQtL3nRjyvn7yPUaDwhNldrEDr12ztp6npGMlLKpCWYD3I8IC4NmQ3jB37JaNnDd99ij/s1600/fav.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565150552682011426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKwTp-0Taqp8XITT9bFhN6VQWYzIiiUASXBCBiseqa5E091yJlzZGsXsVKGOThNRTi0i5womAHQtL3nRjyvn7yPUaDwhNldrEDr12ztp6npGMlLKpCWYD3I8IC4NmQ3jB37JaNnDd99ij/s400/fav.jpg" /></a><br /><span style="font-family:courier new;">1 lb boneless, skinless chicken breasts<br />Montreal Steak seasoning<br />1/2 pound penne pasta<br />2 tablespoons butter<br />2 tablespoons olive oil<br />2 cloves garlic, minced<br />½ cup chicken broth<br />1 (8-ounce) can tomato sauce<br />1 cup heavy cream<br />1/2 to 1 tsp salt & pepper (to taste)<br />1 tablespoon fresh parsley, chopped<br />6-8 fresh basil leaves, chiffonaded*<br /><br />Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side.<br /><br />OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side.<br /><br />Set chicken aside to cool.<br /><br />In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.<br /><br />Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins).<br /><br />Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.<br /><br />Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low.<br /><br />Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.<br /><br />*If you're wondering what chiffonaded means, it means to stack the basil leaves on top of one another, roll them up (like you're a kid making a telescope out of paper) and thinly slice the leaves.<br /><br /><br />A.K.A. My new favorite meal! We love Erin Watson! Check out her blog @ </span><a href="http://www.theuntalentedchef.blospot.com/"><span style="font-family:courier new;">http://www.theuntalentedchef.blospot.com/</span></a><span style="font-family:courier new;">. She is so not untalented! </span>Unknownnoreply@blogger.com0