BB Recipe Collection #4

Discussion in 'Women's Public Fellowship Forum' started by Friend of God, Mar 14, 2007.

  1. Friend of God

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    Buffalo Chicken Enchaladas with Creamy Ranch Sauce
    Prep: 25 mins; Total: 1 hr. 15mins
    Servings: 6 (2 enchaladas each)

    Ingredients

    1 can (10 3/4 ozs) condensed dream of chicken soup
    1 cup refrigerated sour cream ranch dip
    2/3 cup chopped green onions (about 10 medium)
    3 cups chopped cooked chicken
    3/4 cup buffalo wing sauce
    1 package flour tortillas for soft tacos and fajitas(twelve 6-inch tortillas)
    3 cups shredded Cheddar cheese (12 oz)


    Directions

    HEAT oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In Medium bowl, mix soup, dip and 1/3 cup of the onions. In Large bowl, mix chicken and buffalo wing sauce until coated.

    SPOON 2 Tbsp. soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

    *COVER dish tightly with foil. Bake 40-45 mins. or until hot and bubbly.

    REMOVE from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 mins. longer or until cheese is melted.

    *HIGH ALTITUDE(3500-6500 ft) When dish is covered with foil; bake 45-50 mins)

    TO ADD MORE HEAT: add 1 tsp. red pepper sauce to the buffalo wing sauce.
     
  2. Gwen

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    Friend of God, that sounds incredibly yummy! Since my hubby likes Monterey Jack, maybe I'll substitute it for the Cheddar. I think I'll make it tomorrow. I'll let you know how it turns out. Thanks!!
     
  3. donnA

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    Rob I am certainly making that, maybe Friday.
     
  4. Friend of God

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    Mexican Cheesy Potatoes
    Prep: 20 mins; Total: 90 mins
    Servings: 20 (1/2 cup each)


    Ingredients

    1 medium onion, chopped(1/2 cup)
    1 container (16 ozs) sour cream
    1 can (10 3/4 oz. condensed cream of chicken soup
    1 can (4.5 oz) chopped green chiles { I use Old ElPaso}
    1 bag (32 oz) frozen southern-style diced hash-brown potatoes, thawed
    2 cups cubed mild Mexican prepared cheese product with jalapeno peppers (12 oz from loaf) * TIP * For a mild version of this recipe use regular prepared cheese product and regular Monterey Jack cheese
    1 cup shredded pepper Jack cheese (4oz)
    1 cup shredded mozzarella cheese (4oz)
    2 cups crushed gold or yellow tortilla chips (about 6oz)


    Directions

    HEAT oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In Large bowl, mix onion, sour cream, soup, and green chiles. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.

    BAKE 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5-10 mins longer or until chips are light golden brown.

    High Altitude (3500-6500 ft); heat oven to 375 degrees

    Tip: Gold tortilla chips are thicker and more golden in color than regular tottilla chips. Their sturdiness means they hold up well in a baked casserole.
     
  5. Friend of God

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    Apple-Cranberry Salad
    Prep: 15 mins; Total: 15 mins.
    Servings: 6


    Ingredients

    5 cups torn romaine lettuce
    1 medium, unpeeled apple, diced (1 cup)
    1/2 cup sweetened dried cranberries
    1/4 cup chopped green onions (4 medium)
    1/3 cup refrigerated poppy seed salad dressing


    Directions


    IN large serving bowl, place lettuce, apple, cranberries and green onions

    POUR dressing over salad, toss to coat.

    High Altitude (3500-6500 ft): No Change

    Look for refrigerated poppy-seed dressing in the produce section of your grocery store.
     
  6. donnA

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    ok, making my grocery list.
     
  7. donnA

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    Saw this on Paula Deen, and made it last night, it was a keeper.

    Pork Chop and Pineapple Pie

    Boneless pork chops, 1 per person
    1 med onion sliced
    1 green pepper sliced
    1 can of pineapple slices
    salt and pepper, garlic or garlic powder
    2 tablespoons terriyaki sauce

    You'll make these in foil pockets, one for each or for use I cooked 2 chops and used one sheet of foil. Lay the chop on the foil, sprinkle with seasonings, layer the onion, peppers, and pineapples over the chops, and sprinkle with terriyaki sauce. Fold foil into a pocket, seal well. Bake at 350 degrees for 40 minutes.
     
  8. Friend of God

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    That sounds GREAT DonnA. I'll try it this weekend.
     
  9. Friend of God

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    Cinnamon Mocha Coffee
    Yield: 4 cups

    Ingredients

    1/3 cup ground coffee [ NOT instant coffee granules ]
    3/4 tsp. ground cinnamon
    1 cup milk
    2-3 Tbsp. sugar
    2 Tbsp. baking cocoa
    1 tsp. vanilla extract
    4 cinnamon sticks [optional]
    Whipped cream [optional]


    Directions

    IN a coffeemaker basket, combine the coffee and the ground cinnamon. Prepare 4 cups brewed coffee according to the manufacturer's directions.

    MEANWHILE, combine the milk, sugar, vanilla, and cocoa in a saucepan. Cook over Medium-Low heat for 5-7 mins. or until small bubbles appear on the sides of the pan, stirring ocassionally [ do NOT boil.]

    POUR the hot milk mixture into four coffee cups, than add the cinnamon-flavored coffee. Garnish with the cinnamon sticks and whipped cream if desired.



     
  10. Friend of God

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    Spanish Chicken
    Servings: 4


    Ingredients

    4 boneless, skinless, chicken breast halves
    2 Tbsp. vegetable oil
    1 medium onion, chopped
    1/4 cup chopped green pepper
    1 garlic clove, minced
    1 can (14 1/2 ozs) diced tomatoes, undrained
    1 cup water
    3/4 cup uncooked long grain rice
    2 tsp. chicken boullion granules
    1 to 3 tsp. chili powder
    1/8 tsp. ground cinnamon
    1/8 tsp. ground cumin
    1/8 tsp. pepper
    1/2 cup picante sauce
    1/2 cup shredded cheddar cheese
    1 can (2 1/4 ozs.) sliced ripe olives, drained



    Directions


    IN a large skillet, brown chicken in oil for 2-3 mins. on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes,water, rice, boullion and seasonings. Bring to a boil.


    POUR into a greased 11x7x2 baking dish; top with chicken. Cover and bake at 350 degrees for 35-40 mins. or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese.


    BAKE 5 mins. longer or until the cheese is melted. Garnish with olives.
     
  11. Friend of God

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    Herbed Veggie Platter
    Yield: 8-10 Servings

    I've made this a few times for buffets. It's different because it's topped with herb butter and parmesan cheese.

    Ingredients

    1 small head cauliflower, broken into florets
    1 medium bunch broccoli, cut into florets
    2 medium zucchini, cut into 1/4-inch slices
    1/2 cup butter, cubed
    3/4 tsp. dried thyme
    3/4 tsp. dried parsley flakes
    1/2 tsp. onion salt
    2 medium tomatoes, cut into wedges
    1/3 cup grated Parmesan cheese


    Directions

    ON a large round microwave-safe platter, arrange the cauliflower, broccoli and zucchini. Cover and microwave on high for 7 mins. or until crisp-tender, stirring occasionally; drain.

    IN a small microwave-safe bowl, combine the butter, thyme, parsley and onion salt. Cover and microwave on High for 1 minute or until the butter is melted. Arrange tomatoes on platter. Drizzle butter mixture over vegetables; sprinkle with Parmesan cheese. Cook, uncovered, on High for 1-2 mins or until heated through.

    * NOTE * Divide the ingredients between two plates if your microwave can't fit one large platter.

    This recipe was tested with an 850-watt microwave.

     
  12. Friend of God

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    Marmalade Soy Wings
    Yield: 8 servings


    Ingredients

    15 whole chicken wings (about 3 pounds) * NOTE * - 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. If using wingettes omit the first step.
    1 cup soy sauce
    1 cup orange marmalade
    3 garlic cloves, minced
    1 tsp. minced ginger
    1/4 tsp. pepper


    Directions

    CUT chicken wings into three sections; discard wing tip sections. In a bowl, combine the soy sauce, marmalade, garlic, ginger, and pepper. Cover and refrigerate 1/2 cup marinade for basting.

    PLACE the remaining marinade in a Large resealable plastic bag. Add wing sections; seal bag and toss to coat evenly. Refrigerate for 8 hrs. or overnight.

    DRAIN and discard marinade. Place chicken wings in a greased 15-in. x 10-in x 1-in. baking pan. Bake, uncovered, at 350 degrees for 15 mins.

    BASTE with a third of the reserved marinade; bake 15 mins. longer. Baste with remaining marinade. Bake 10-20 mins. more or until chicken juiices run clear.
     
  13. Friend of God

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    Colorful Chicken and Rice
    Servings: 6-8

    I designed this dish as a meal-in-one for busy nights.

    Ingredients

    1 can (10 3/4 ozs) condensed cream of chicken soup, undiluted
    1 cup (8ozs) sour cream
    1/2 cup small-curd cottage cheese
    1 package (3 ozs.) cream cheese, cubed
    3 cups cubed cooked chicken
    3 cups cooked rice
    1 - 1/2 cups (6 ozs) shredded Monterey Jack or part-skim mozzarella cheese
    1 can (4ozs) chopped green chilies
    1 can (2- 1/4 ozs) sliced ripe olives, drained
    1/8 tsp. garlic salt
    1- 1/2 cups crushed corn chips
    2 cups shredded lettuce
    2 medium tomatoes, chopped

    Directions

    IN a blender or food processor, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth.

    TRANSFER to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chilies, olives and garlic salt.

    POUR into a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 25-30 mins. or until heated through.

    JUST before serving, top with corn chips, lettuce and tomatoes.
     
  14. Friend of God

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    Pineapple Dessert Squares
    Servings: 12-15

    Ingredients

    6 Tbsp. butter, softened
    5 Tbsp. sugar
    1- 1/2 cups all-purpose flour
    1- 1/2 tsp. baking powder
    1 egg
    2-3 Tbsp. milk

    FILLING:
    1 can (20 ozs) unsweetened crushed pineapple
    2 packages (8 ozs each) cream cheese, softened
    2/3 cup sugar
    2 Tbsp. all-purpose flour
    5 eggs, seperated
    2 Tbsp. lemon juice
    2 tsp. vanilla extract
    Whole milk
    Ground cinnamon


    Directions

    IN a mixing bowl, combine butter and sugar. Stir together flour and baking powder; add to mixing bowl. Add egg. Mix until well blended and crumbly. Add milk, and blend until dough is moistened.

    WITH floured hands, pat dough onto bottom and 1-1/2 in. up sides of a greased 13x9x2 baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust,reserving juice in glass measure. Set aside.

    IN a Large mixing bowl, beat cream cheese, sugar and flour. Add egg yolks, lemon juice and vanilla; blend well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Add milk mixture and blend well.

    IN a Large mixing bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. gently pour into crust.Sprinkle with cinnamon.

    BAKE at 325 degrees for 55 mins. or until filling is set. Cool completely on wire rack. Chill until serving.
     
  15. Friend of God

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    Skillet Scramble
    Servings: 6-8

    Ingredients

    2 Large potatoes,baked and cubed
    1/2 cup chopped green pepper
    1 Small onion, chopped
    2 Tbsp. olive oil
    1/2 tsp each onion powder, garlic powder, and seasoned salt
    8 eggs, lightly beaten
    1/2 lb. cubed fully cooked ham
    1/4 cup water
    1/4 cup salsa
    1/2 tsp. salt
    1/4 tsp. pepper
    1/2 cup shredded cheddar cheese


    Directions

    IN a Large skillet, saute the potatoes, green pepper and onion in oil. Sprinkle with onion powder,garlic powder and seasoned salt; mix well.

    IN a bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture.

    COOK until eggs are set. Sprinkle with cheese; cook 2 mins. longer or until cheese is melted.
     
  16. I Am Blessed 24

    I Am Blessed 24
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    Slow Cooker Scalloped Potatoes with Ham

    (I fixed this for supper tonight and it was a big hit with everyone!)

    INGREDIENTS

    3# potatoes, peeled and thinly sliced
    1 cup shredded cheddar cheese
    ½ cup chopped onion
    1 cup chopped, cooked ham
    1 can cream of mushroom soup
    ½ cup water
    ½ tsp garlic powder
    ¼ tsp salt
    ¼ tsp black pepper

    DIRECTIONS

    Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham.

    Mix with potatoes in slow cooker.

    Using the same bowl, mix together soup and water.

    Season to taste with garlic powder, salt and pepper.

    Pour evenly over the potato mixture.

    Cover, and cook on HIGH for 4 hours.

    YIELD: 8 servings
     
    #16 I Am Blessed 24, Apr 2, 2007
    Last edited by a moderator: Apr 10, 2007
  17. donnA

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    rob asked how to make pinto beans with ham, so here goes,
    wash 1 pound bag of pinto beans and put them in about 2"
    of water, heat till they boil and simmer about 5 minutes, pour off the water and rise the beans and pan. believe it or not it helps with gas. cover the beans with water and boil, then turn down and simmer. I like to make sure the ham still tastes like ham when we eat it, so I don't put it in the beans till the last hour. Salt and pepper, and cook till tender. Nothing to it Rob. bet you already know all this.
     
  18. His Blood Spoke My Name

    His Blood Spoke My Name
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    how high do we need to raise the pan?

    Sorry, couldn't resist.
     
  19. donnA

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    Not sure if I have posted this before or not.
    Sugar Free pineapple cheese cake

    1 package sugar free vanilla pudding
    1 8 oz cream cheese softened
    2-3 c cool whip
    1c crushed pineapple
    1T splenda
    1/2c broken pecans
    1 gram cracker crust

    beat the cream cheese with the splenda, add the pudding and pineapple and beat. if it seems a little dry, add a little milk, 1 spoon at a time. gently fold in the cool whip and nuts. pour in the crust, and refrigerate a few hours. I had some maraschino cherries so I added a few to the top to dress it up.
     
    #19 donnA, Apr 10, 2007
    Last edited by a moderator: Apr 10, 2007
  20. donnA

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    at least 3 inches for the best results LOL
     

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