dimanche 23 juillet 2017

Cajun Chicken Alfredo



THE INGREDIENTS ;

  • 3-4 frozen boneless chicken breasts
  • 2 packs of cream cheese
  • 2 cans of cream of chicken soup
  • 1 packet of Italian dressing
  • cajun seasoning,sprinkle to your liking


DIRECTIONS

  1. Place chicken, cream cheese, cream of chicken soup, and 1 packet of Italian dressing, and srinkle cajun on top and let it go for about 4 hours. 
  2. Make your fettuccine noodles on your stove top are done before you add them in the sauce. 
  3.  Parmesan cheese on top or Cajun.

Chicken Stew


THE INGREDIENTS


  • 1 whole chicken
  • 1/2 (lb)pack of bacon
  • 2 white onions
  • 3 carrots,sliced
  • 1 sprig thyme
  • 2 tablespoons chopped parsley
  • 1/2 clove garlic,crushed
  • 12 peppercorns
  • 1 1/4 cups white wine
  • Cooked rice, to serve


DIRECTIONS

  1. Place chicken in salted water an hour before you put it in the slow cooker. 
  2. Drain and place in slow cooker. 
  3. Cut the bacon and combine with all the ingredients except the rice. Cover and cook on low for 8 hours . 
  4. Remove thyme spring and serve over a plate of rice.

PINA COLADA FRUIT DIP



Ingredients:


  • 1 small pkg coconut cream instant pudding mix
  • 3/4 cup Cool Whip
  • 1 cup milk
  • 1 cup crushed pineapple, undrained


DIRECTIONS

  1. In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes.
  2.  Fold in the pineapple. 
  3. Refrigerate for at least 30 minutes and serve with fresh fruit.

grandmother Baked Apples


Ingredients


  • 4 tart green apples 
  • 1/2 cup brown sugar 
  • 4 tablespoons butter 
  • 2 teaspoons ground cinnamon


DIRECTIONS


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
  3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Spicy Sausage and Hashbrown Casserole



THE INGREDIENTS

  • 16 oz. Jimmy Dean’s spicy sausage (you can use regular if spicy is too hot for you)
  • 30 oz. Ore Ida Country Style Shredded Hashbrowns (frozen)
  • 1 large can of Cream of Chicken Soup
  • 2 cups of chicken broth
  • 2 cups of shredded cheese


DIRECTIONS:

  1. Brown the sausage and mix it with the cream of chicken soup. 
  2. Place hashbrowns and chicken broth in the crock pot first. Then place sausage mix over top of hashbrowns and top with shredded cheese. 
  3. Cook on low for 6-7 hours and yummo! Serves 6-8

Funnel Cake Bites



Ingredients

  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 4 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar (optional)
  • 2 cups milk ( I used almond milk)
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Canola oil, for frying
  • powdered sugar


Instructions

  1. In a large bowl whisk together egg, oil, butter, vanilla extract, milk and sugar (if using)
  2. Gently stir in flour, baking powder and salt.
  3. Stir until flour is combined. Batter will and should be a little bit lumpy.
  4. Heat oil on med-high in a deep skillet.
  5. When oil is hot, do a test by dropping a bit of batter into the oil. (The batter should begin to fry calmly instantly. If it smokes, sputters or browns quickly the oil is too hot)
  6. Use a mini ice cream scoop and scoop out the batter and drop it into the oil. (work quickly and be careful not to crowd the batter)
  7. Fry until golden on both sides.
  8. Removed from oil and place a paper-towel lined plate.
  9. Sprinkle generously with powdered sugar.
  10. Eat immediately.

samedi 22 juillet 2017

BUFFALO CHICKEN PASTA



The ingredients;
  • 1 lb. chicken breast, chopped
  • 1 can of cream of chicken soup
  • ½ cup Frank’s Hot Sauce
  • 1½ cups shredded Mozzarella
  • ½ cup ranch dressing (or bleu cheese)
  • 1½ cups sour cream
  • 3 cups penne pasta
directions:


  1. Season chicken with salt and pepper and put in
  2. slow cooker. Stir together soup, dressing, hot
  3. sauce and add to pot. Cook on LOW 4-6 hours or
  4. HIGH 2-3 hours. Stir in cheese and sour cream
  5. Boil pasta according to package instructions,
  6. drain well and add to the chicken sauce mixture.
  7. Stir well and serve!
  8. Note: I only used a cup of sour cream cuz a cup and a half seemed like a lot.
 

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