Friday, March 6, 2015

Amish Chicken Corn Soup

Here is another soup recipe I made last week(do you see a theme here?)  I was the only one home and decided to make 4 qts of soup!  Ayi yi yi!  Who wants to come for lunch?  I really liked it!
Amish Chicken Corn Soup
16 Servings


12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper


In a Dutch oven, combine the water, chicken, onion, celery, carrots
and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for
30 minutes or until chicken is no longer pink and vegetables are
tender.

Stir in the corn, noodles and butter; cook 10 minutes longer or until
noodles are tender. Season with salt and pepper. Yield: 16 servings
(about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

Thursday, March 5, 2015

Swiss Chicken Casserole

I made this last week and we all liked it.  I may have cooked it a little too long, 7-8 hours is plenty.
Swiss Chicken Casserole

1 package of stove top stuffing mix4-6 boneless/skinless chicken breasts
4 slices of Swiss cheese
1 can of reduced fat cream of mushroom soup-
1/4 - 1/2 cup of warm water around the edges.


Spray crockpot with cooking spray or use a crockpot liner.  Put DRY stuffing mix on bottom of crockpot.  Place chicken over DRY stuffing mix.  Place swiss cheese over each piece of chicken.  Spread soup over chicken and cheese.  Drizzle water around edge of chicken.

Cook on low in crockpot all day. 8 hours is plenty of time.

If you don't use or have a crockpot you can cook it in the oven at
350 degrees for an hour.

1 serving = 8 points(WW)
Serves 4

Wednesday, March 4, 2015

Cheesy Taco Soup

We have had a cold snap for a few weeks here in Texas, so I have been making comfort foods!  Don and I liked this.  If you don't like a lot of spice, make this with diced tomatoes instead of the Rotel.    Not sure where I found this recipe since I have had it for a long time.
Cheesy Taco Soup

3 cans chicken broth(Beth used 32 oz water and 3 tsp chicken bouillon)
1 can Rotel, mild
2 pounds frozen vegetables(your choice)
8 oz Velveeta light
1 pkg taco seasoning

Put all ingredients except the velveeta and taco seasoning in a stock pot.  Cook until done.  Mash or puree all or part of the soup.  (Beth pureed the Rotel tomatoes and left the veggies whole)

Add Velveeta and taco seasoning.  Simmer and serve.

WW points--whole pot= 8 pts, 1 cup = 1 pt.

Tuesday, March 3, 2015

Crockpot Mac and Cheese

Hey! This is Kathleen, Beth's daughter. We have been getting lots of snow in Oklahoma this week, so on our snow day, we found this recipe on Pinterest and tried it. Read my changes below!


Crockpot Mac and Cheese
pipandebby.com

Throw the following ingredients into your crockpot on Low. Start checking for doneness at 1.5 hours. (side note: boil the macaroni for a few minutes first for optimal results)

12-ounce can evaporated milk
8-ounces cream cheese
16-ounces elbow macaroni **See notes below
3 cups shredded cheddar cheese

Place all ingredients in the crockpot (the order does not matter). *Kathleen's change: turn the crockpot on to HIGH and start checking/stirring around 1.5 hours in. 

Notes: The original recipe suggested to boil the noodles for several minutes and draining them before placing them in the crockpot. We added raw noodles and the result was quite starchy. So, I recommend boiling the noodles for 5-minutes and then lowering the cooking time. 

Monday, March 2, 2015

Danish Kringle

My friend Jeri had this recipe on her Facebook news feed a week ago.  Being from Racine, Wisconsin where Kringle is well known, I had to try this.  This is the 2nd recipe for kringle I have tried.  Here is the other one.  This was super easy to make.  We all loved it!



Danish Kringle



1 package active dry yeast
1/4 cup warm water (110 degree F. to 115 degree F.)
1/2 cup cold butter
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup warm milk (110 deg. to 115 deg.)
1 egg beaten
Nut Filling (recipe follows)
Glaze (recipe follows)
2 tablespoons chopped pecans or walnuts


In a small bowl, dissolve yeast in warm water.

Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt until particles are the size of small peas. Add yeast mixture, sugar, warm milk, and egg; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.


When ready to use, remove from refrigerator. Punch dough down and divide in half; return other half to refrigerator. On a well-floured board, working quickly before dough softens, roll into a 15 x 10-inch rectangle, approximately 1/4 to 1/2-inch thick (if dough gets too warm from handling, return to refrigerator).

Spread half of the prepared Nut Filling down the center of the rolled-out dough rectangle in a 2-inch strip. fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal.

Oval Shape: Form roll into a circle and pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.

Pretzel Shape: Lift the filled roll from both ends firmly and center the middle of the roll onto the baking sheet as if you were forming a circle. Pull the ends of the roll so that they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so that the ends stick out from under the roll.

Cover the dough and let rise in a warm place approximately 30 minutes or until double in size.

Preheat oven to 375 degrees F.

After the dough has risen, bake approximately 20 minutes until golden brown or when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer. Remove from oven and let cool for 15 minutes.

Spread prepared Glaze over the warm Kringle. Sprinkle with chopped pecans or walnuts. Serve Kringles warm or at room temperature.

To re-warm, preheat oven to 300 degrees F. Slide a whole, uncut Kringle onto a baking sheet lined with aluminum foil. Cover loosely with a large piece of aluminum foil and heat for 12 to 15 minutes. Remove from oven and remove aluminum foil before slicing.

Makes 2 Kringles (each serves 10 to 12)


Nut Filling:
1 1/2 cups finely-chopped pecans or walnuts
1 cup firmly-packed brown sugar
1/2 cup butter, room temperature

In a large bowl, combine pecans or walnuts, brown sugar, and butter.


Glaze:
1 cup powdered (confectioners) sugar
4 to 5 teaspoons water
1/2 teaspoon pure vanilla extract

In a medium bowl, combine powdered sugar, water, and vanilla

Sunday, March 1, 2015

Saucy Chipotle Barbecue Pork

 

This was one of the best BBQ pork recipes I have every made.  The chipotle gave just enough 'smoky' taste to make you think it was done in a smoker.  Try this soon!
Saucy Chipotle Barbecue Pork
Southern Living Slow Cooker Cookbook


2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground red pepper
1 (4 to 5 pound) boneless pork butt roast, cut in half (Any pork roast will work)
2 tablespoons butter
1 large onion, chopped (2 1/2 cups)
1 (18 ounce) bottle spicy original barbecue sauce
1 (12 ounce) bottle Baja chipotle marinade (Lawry's) ***Beth used a home made recipe found here
Garnish: sliced green onions

Rub first 3 ingredients evenly over pork. Melt butter in a large nonstick skillet over medium high heat. Add pork; cook 10 minutes or until browned on all sides.

Place onion and pork in a 5 quart slow cooker. Add barbecue sauce and marinade.

Cover and cook on high 7 hours or until pork is tender and shreds easily. Beth cooked this on high for 1 1/2 hours and then on low for 5-6 hours.  I think 8-10 on low would be perfect.

Remove pork to a large bowl, reserving sauce; shred pork. Stir shredded pork into sauce. Serve as is, over a cheese-topped baked potato, in a sandwich, or over a green salad. Garnish, if desired. Makes 8 servings.

Saturday, February 28, 2015

BUTTERSCOTCH RICE KRISPIE TREATS

I love anything caramel or butterscotch, so knew I would try these.  They are very good.
BUTTERSCOTCH RICE KRISPIE TREATS
 
6 cups Rice Krispies
1/4 cup butter
10 oz. package miniature marshmallows
1 small box Butterscotch Instant Pudding


Lightly spray a 9x13 casserole dish with cooking spray.

In a large pot, melt the butter.  Add the marshmallows and dry pudding mix.
Cook on low heat stirring constantly until the marshmallows have melted and is smooth.  Add the rice krispies.

Pour into the sprayed casserole dish and press down.

Let cool and cut into squares.