re: Recipes post some :)

Crock pot Chicken and Corn Chowder


Ingredients:

• 1 can (10 3/4 ounces) cream of potato soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 cup chicken broth
• 1/4 cup diced red bell pepper or roasted red bell pepper
• 1 can chopped mild green chile
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried leaf thyme
• 1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.
Serves 4 to 6.

Beef and Cheese Manicotti



Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions


Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Pulled pork something-or-other

Put 2 lb pork roast, frozen solid, into slow cooker.
Add 2 cans of coke, 1 package of dry onion soup mix.
Worsticher (sp?) sauce (1 tbsp)
Hot sauce to taste (I used 1 tbps, I don't like it too spicy)
Cook on high for 5 hrs (low for 9) or until pork shreds easily with a fork. It takes roughly an hour longer than it would if you'd thawed it.

Let meat rest for 5-10 minutes, and shred using whatever method you prefer, put it back in the sauce.

Chop 2 tomatoes, 2 red bell pepper, 1 bunch of green onions, and 1 cup of cilantro. Add to the meat mixture, stir, and enjoy as a warm.. meat...salad thing. It was tasty.

Also good on some crusty bread (or cornbread? I've never had cornbread, so I dunno about that) or wrapped up in a tortilla!


(this was an accidental meal- I thought it was a beef roast when I pulled it out of the freezer, was totally baffled when the meat started to shred, so had to do something else with it entirely!)

I made a dip this morning

2 stick cream cheese
2/3 cup Ranch dressing
2 cans chunky chicken
1 cup Franks hot Sauce

Dump in crock pot!

It is so delicious.

Quoting Runaway Slave:“ I made a dip this morning 2 stick cream cheese 2/3 cup Ranch dressing 2 cans chunky chicken 1 cup Franks hot Sauce Dump in crock pot! It is so delicious.”

mm its almost like the dip i make except i use blue cheese!

Quoting Runaway Slave:“ I made a dip this morning 2 stick cream cheese 2/3 cup Ranch dressing 2 cans chunky chicken 1 cup Franks hot Sauce Dump in crock pot! It is so delicious.”

I have to say this is my most favorite dip EVER.

its soooooooooooo freaking good.

Yes it was a hit!

Quoting Runaway Slave:“ I made a dip this morning 2 stick cream cheese 2/3 cup Ranch dressing 2 cans chunky chicken 1 cup Franks hot Sauce Dump in crock pot! It is so delicious.”

I think thats like the recipe that comes in the Sundat coupons. It usually has the recipe and coupons for swanson canned chicken and franks hot sauce. Glad to hear its good. I'll have to try it.  

Anyone have a recipe for the grilled chicken tenderloins they make at Cracker Barrel?? I love them!

Quoting Jessie- Jordans Mama:“ Anyone have a recipe for the grilled chicken tenderloins they make at Cracker Barrel?? I love them!”

oh yum! thats what I get there everytime. They are so yummy!

I just tried a recipe off the internet I found! They were really good but not identical, I made them on my George Foreman grill, if anyone has another recipe please let me know...heres the one I just made:

Almost Cracker Barrel Recipe - Grilled Chicken Tenderloins

Cracker Barrel Copycat Ingredients

Makes 2 servings

* 1 pound chicken breast tenders
* 1/2 cup Italian salad dressing
* 1 1/2 teaspoons honey
* 1 teaspoon lime juice (Fresh is best)

Mix up everything but the chicken. Pour over the chicken and marinate for at least one hour. Then cook the chicken breast tenders on the grill or in a non-stick pan until golden brown and cooked through. Be careful not to overcook or they will become dry.

This simple Cracker Barrel chicken recipe is my favorite menu item at Cracker Barrel. I could never figure out the exact mix of ingredients. I am delighted to find out that this copycat recipe is very easy to make.

The original restaurant recipe clone instructions say to drain the seasonings from the Italian dressing. But I'm lazy and I actually like the Cracker Barrel Chicken tenderloins recipe better with the spices. It's your choice. But leaving out the spices does make it taste identical to the original Cracker Barrel recipe.

Yum!

Ok this isnt an exact recipe because I cant follow em...but I made this up the other day because I had some friends over and had very little in my house. You make make it a little spicy or ALOT spicy!

I call it Tomato Perch

4 perch fillets
5 tbsp EVOO
spoonful minced garlic
1/2 cup green onions
1/2 chopped eggplant
3/4 cup tomato juice
1 diced tomato
salt & pepper
cayenee pepper

Sautee the green onions and garlic in the olive oil
Add the eggplant.
Sautee till soft
Add tomato juice
salt & pepper to taste
add cayenne per personal like
simmer
place fish on pan, cover with sauce
should cook in about 4-7 minutes
add tomatos
simmer another 5 minutes

I also substituted baked salt & pepper chicken
and put it over rice. Very delicious

I made this yesterday. It was yummy but it looks light and is actually very rich so cut it into small slices.

Creamy Peanut Butter Pie

1 cup butter
1 cup packed brown sugar
1 cup peanut butter
12oz frozen whipped topping, thawed
9 inch graham cracker crust

In a med sauce pan, combine brown sugar and butter. Cook over med heat until butter is melted and mixture is smooth; stir frequently. Refridgerate for 10 min. In a large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat for 1 min at HIGH speed. Reduce sped to LOW and add whipped topping; beat one additional min. Pour into graham cracker crust and refrigerate for several hours before serving.

Quoting Beth Ann {{BBC}}:“ I made this yesterday. It was yummy but it looks light and is actually very rich so cut it into small ... [snip!] ... add whipped topping; beat one additional min. Pour into graham cracker crust and refrigerate for several hours before serving.”

I think my aunt makes this and oh my gosh it's great! I can only eat a small slice it is VERY rich. She also puts little chocolate chips on the top.