RecipeZaar #89204
4-5 boneless chicken breast
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
Saturday, May 17, 2008
To Die For Crockpot Roast
RecipeZaar #27208
1 beef roast, any kind (we used stew meat and it was great!)
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water
Directions
1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.
1 beef roast, any kind (we used stew meat and it was great!)
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water
Directions
1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.
Saturday, March 15, 2008
Coconut Bread
Lynda M's recipe
2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring
Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)
Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.
Glaze:
1 cup sugar
1/2 cup water
2 T. butter
Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.
2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring
Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)
Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.
Glaze:
1 cup sugar
1/2 cup water
2 T. butter
Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.
Thursday, February 21, 2008
Beef & Beer Stew
Recipe from Rachel Ray
5 pounds beef brisket cut into 2 inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12 oz bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes (yukon gold)
1 cup milk
1. Preheat the oven to 325 degrees. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large dutch oven and reserve the skillet.
2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simer for 15 minutes. Drain and return to the pot. Add the remanining 4 tablesppons butter and mast. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.
5 pounds beef brisket cut into 2 inch cubes
Salt and pepper
1 stick (4 ounces) butter
4 pounds onions, sliced
6 tablespoons flour
One 12 oz bottle dark beer
3 cups beef broth
3 pounds yellow-fleshed potatoes (yukon gold)
1 cup milk
1. Preheat the oven to 325 degrees. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large dutch oven and reserve the skillet.
2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simer for 15 minutes. Drain and return to the pot. Add the remanining 4 tablesppons butter and mast. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.
Tuesday, January 1, 2008
Monte Cristo Sandwiches
6 WW points per sandwich
1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced
Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.
1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced
Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.
Lani's Cocaine Crunch
Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut
Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup
Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut
Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup
Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.
Dill Onion Dip - Lynda M.
1 cup sour cream
1 cup mayonnaise
1 T. Beau Monde (Spice Island brand)
1 tsp. dill weed
5 green onions, sliced fine.
Mix and chill before serving.
1 cup mayonnaise
1 T. Beau Monde (Spice Island brand)
1 tsp. dill weed
5 green onions, sliced fine.
Mix and chill before serving.
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