What's Cookin' ??

[moreluck]

An Orange Julius-like Drink

Ingredients
2/3 cup orange juice frozen concentrate
1/2 cup sugar
1 cup Milk
1 teaspoon Vanilla
1 cup Ice water
12 Ice cubes

InstructionsMix in blender orange juice frozen concentrate, milk, ice water, sugar, and vanilla and blend until smooth. Add ice cubes and blend until smooth. Enjoy

 

[moreluck]

Crockpot Chicken Alfredo for a Party
16 ounces alfredo sauce (my favorite is Classico brand)
1 cup milk (2% or whole)
2 tablespoons pesto sauce (I use Kirkland's Cibo Natural brand at Costco)
1 tablespoon butter
1 bulb of garlic, shelled and peeled
3-4 lbs frozen chicken breast tenders
1 cup shredded mozzarella cheese
1 cup Italian cheese blend (with parmesan)

1. Pour jar of alfredo sauce into the crockpot.
2. Add milk to the jar and shake well before adding to sauce in crockpot.
3. Drop in garlic cloves, butter and pesto, do not stir.
4. Place frozen chicken on top of alfredo sauce.
5. Cook on low for six hours.
6. After six hours, remove lid, stir and sprinkle cheese over the chicken and cook for one more hour.
7. Serve over pasta.
8. If serving at a party, you may set out crockpot with a ladle for guests to serve themselves.

 

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Grilled Cheese Pie

1 egg
3/4 cup flour
1 cup milk
4 oz. shredded cheese (your choice)
1/2 tsp. salt
dash pepper

1. Heat oven to 400 degrees.
2. In a med. size bowl, combine egg, flour, half of the cheese, salt
and pepper. Stir well.
3. Pour mixture into lightly buttered 9" pie plate (not deep dish)
4. Bake for 28 mins.
5. Sprinkle with remaining cheese and bake 2 mins. more.

 

[moreluck]

Holiday Potatoes


Ingredients:
5 pounds Red potatoes, quartered
16 ounces Sour cream
1/2 cup Butter, melted
1 can Cream of celery soup
2 cups Shredded cheddar cheese
1 bunch Green onions, sliced thin
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Bread crumbs
1/2 cup Parmesan cheese
1/4 cup Melted butter
Directions:
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Leaving skins on potatoes, place in a large pot of boiling water and cook until somewhat tender, about 15 minutes.
Drain potatoes and place in a large mixing bowl.
Gently stir in sour cream, butter, soup, cheddar cheese, green onions, salt and pepper until well combined.
Put potatoes in baking dish.
Combine breadcrumbs and Parmesan cheese and sprinkle on top of potatoes. Drizzle with butter. Bake 30 minutes or until golden brown.

 

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Candy Cane Cake

Ingredients:
1 package white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
Crushed candy canes, or crushed hard peppermint candies
***White Icing***
1 cup Powdered sugar
1 tablespoon milk, or water
1/2 teaspoon vanilla, if desired
Directions:
Heat oven to 350 friend. Generously grease and flour 12-cup bundt cake pan.
Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy. White Icing: Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

 

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Eggnog Rice Pudding


Ingredients:
2 1/4 cups eggnog
5 teaspoons cornstarch
2 cups cooked long grain rice
1/2 cup finely chopped red and green candied cherries
1 teaspoon vanilla extract
1/4 teaspoon salt Directions:
Place 2 cups of eggnog in a heavy saucepan. Combine the cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla, and salt. Spoon into dishes. Chill 2-3 hours.

 

[moreluck]

Tillamook Cheddar Beer Soup
Jake's Restaurant, Portland, OR.


4 tablespoons Butter
Salt to taste
4 tablespoons Flour
Black pepper to taste
3 cups Milk
1 teaspoon Red chiles chopped
3/4 cup Dark beer
2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded
1 tablespoon Garlic minced

InstructionsHeat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.

Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.

Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.

May be reheated on low temp (do not boil).

 

[moreluck]

Emeril's Sangria

1 (750 ml) bottle red wine (Rioja)
1 lime
1 lemon
1 orange
1/4 cup water
1/2 cup sugar
1/2 cup Grand Marnier

1. in a small sauce pan melt the sugar in the water to form a simple syrup, set aside.
2. cut lime in half, squeeze 1 half into the pitcher and slice the other half into thin slices and put in pitcher.
3. do the same to the lemon and orange.
4. pour in wine.
5. pour in grand marnier.
6. pour in simple syrup.
7. mix well.
8. serve in glasses full of ice, do not put ice in pitcher.
9. enjoy.

 

[moreluck]

Amish Country Peanut Butter Fudge

Ingredients

1 2/3 cups Peanut butter chips
3/4 cup Evaporated milk
2 1/4 cups Granulated sugar
1/4 cup Unsalted butter
7 ounces Marshmallow cream
1 teaspoon Vanilla

Instructions1. Butter a loaf pan.
2. Place peanut butter chips into a medium bowl.
3. In a heavy 3-quart saucepan, combine sugar, marshmallow creme, evap. milk and butter. Cook over med. heat, stirring constantly, until mixture boils; boil and stir 5 mins.
4. Remove from heat; stir in vanilla.
5. Immediately stir mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Cool completely.
6. Remove from pan; place on cutting board. Cut into 1" squares. Store tightly covered. About 5 dozen pieces or about 2 pounds of candy.

 

[moreluck]

Crockpot Creamy Ranch Chicken & Noodles

4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

1. Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2. Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3. Drizzle chicken breasts with 1 TBLSP. melted butter.
4. Cover and cook on Low for 4 hours.
5. Melt remaining 1 tablespoons butter in a medium saucepan along with minced garlic and saute slightly.
6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7. Add mixture to crockpot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8. Serve over buttered egg noddles.

 

[moreluck]

Hot Bacon Cheese Dip For a Crowd
Ingredients:
2 pkgs. (8 oz. each) cream cheese, cubed
4 c. shredded Cheddar cheese[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular] (1 lb)[/FONT]
1 c. half and half
2 tsp. Worcestershire sauce
1 tsp. each prepared mustard and dried, minced onion
[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]16 strips back, cooked and crumbled[/FONT]
[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]Tortilla chips or baguette slices for dipping[/FONT]

[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]Directions:[/FONT]
[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving. Makes 4 cups.[/FONT]

 

[moreluck]

Crockpot Cheesy Spanish Chicken

Ingredients:
2 pounds boneless, skinless chicken breast halves
1 can condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 envelope taco seasoning

Directions:
Place chicken breasts in the crockpot. Mix the undiluted soups together with the taco seasonings and pour over chicken. Cover and cook on low 6 to 8 hrs, until chicken is tender.

 

[moreluck]

New Potatoes with Rosemary

1 lb. red potatoes with skin (diced)
4 Tbls. olive oil
3 sprigs fresh rosemary
salt & pepper to taste

Spread potatoes on roasting pan. Add olive oil & rosemary, then season with salt & pepper. Cover pan with foil and bake for 30-45 mins. at 400 degrees. Remove foil and broil for about 5 mins or until tops begin to brown.

 

[moreluck]

Chocolate Pistachio Cake


Ingredients:
1 package white or yellow cake mix (2 layer size)
1 package instant Pistachio pudding and pie filling
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 cup vegetable oil
3/4 cup chocolate-flavored syrup
powdered sugar (optional) Directions:
Blend cake mix, pudding mix, orange juice, water, eggs and oil until moistened; beat at medium speed for 2 minutes, scraping bowl occasionally. Pour 3/4 of the batter into well-greased and floured bundt pan or 10-inch tube pan. Blend chocolate-flavored syrup into remaining batter; pour over batter in pan. Bake at 350 degree friend for about 1 hour or until done. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar before serving.

 

[moreluck]

Amazing Pork Tenderloin in the Slow Cooker

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
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
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
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.

 

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Morning Casserole (Crockpot)

Ingredients:
1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Directions:
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

 

[moreluck]

Chicken Fricassee


Ingredients:
4 1/2 pounds stewing chicken, cut into serving pieces
2 teaspoons Salt
1 teaspoon Paprika
2 medium Onions, sliced
3 Stalks celery, sliced
2 Carrots, pared and sliced
1 Bay leaf
1 cup Chicken broth
1/2 cup Flour
1/2 cup Water
1 package (10 oz. size) noodles, cooked and drained
Chopped parsley
Directions:
Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley.

 

[moreluck]

Egg noodles are layered in a casserole with two cheeses and a tasty meat and veggie mixture. Serve with a nice Caesar salad and some garlic bread for a wonderful family treat."
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (8 ounce) package dry egg
noodles
2 pounds ground beef
1 small onion, chopped
2 strips celery, chopped
1 small green bell pepper,
chopped
1 clove garlic, minced
1 (4.5 ounce) can sliced
mushrooms, drained
</TD><TD vAlign=top width="50%">1 (10.75 ounce) can
condensed tomato soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1/2 cup shredded Cheddar
cheese
1/2 cup shredded mozzarella
cheese
salt and pepper to taste
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat oven to 350 degrees friend (175 degrees C). Lightly grease a 9x13 inch baking dish.</

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside

In a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly brown and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup

Place half of the cooked egg noodles in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired

Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.

 

[moreluck]

Alton Brown's Stovetop Mac. & Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

 

[moreluck]

Chinese Style Country Ribs (Crockpot)

1/4 Cup soy sauce
1/4 Cup orange marmalade
2 Tablespoons catsup
1 Clove garlic -- crushed
3 Lbs. country style spareribs -- (3 to 4)

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs.
Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for
8-10 hours.