Barbecued Pulled Pork Sandwiches

Barbecued Pulled Pork Sandwiches
Joy Hogan

2 1/2 pound pork roast
Barbecue seasoning or rub
1 bottle (14 oz.) of your favorite barbecue sauce
1 tsp. brown sugar
1 T lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

1. Place the roast in the Crock Pot. Sprinkle with seasoning or rub. Cover; cook on low for 10-12 hours or on high for 5-6 hours or until done.

2. Remove the roast from the stoneware. Shred the meat with two forks. Pour out any liquid in the stoneware. Return the pork to the stoneware and add the barbecue sauce, brown sugar, lemon juice, and onion. Cook on high for 1 hour or on low for 2 hours.

3. Serve the pork on hamburger buns or hard rolls.

Pumpkin Bars

Pumpkin Bars
Laurel Holler

2 Cups Flour
4 eggs
1 2/3 Cups Sugar
2 tsp. baking powder
l tsp. baking soda
l Cup Salad oil
2 tsp. cinnamon
l/2 tsp. nutmeg
l/2 tsp. allspice
l tsp. salt
1 one pound can pumpkin pie filling (Beat till light and fluffly)

Mix dry ingredients and add to wet ingredients. Put in ungreased
jelly roll pan. Bake for 20 minutes at 350 degrees.

Icing
8 oz. pkg. cream cheese (softened)
l/2 cup margarine
l tsp. vanilla
3 l/2 cups powdered sugar

Frost after cooled. May cut up and freeze. Not stackable. Can double the icing if you want or need more.

Italian Chicken Alfredo

Italian Chicken Alfredo
Laurel Holler
For the Crock pot

4 boneless Chicken Breasts (skinless) or chicken breast tenders
l pkg. Italian Salad Dressing mix (7oz.)
l/4 cup water
l pkg. (8oz.) cream cheese
l can cream chicken soup
l can (l7oz.) mushroom stems pieces drained
2 Cups hot cooked spaghetti or noodles
l/2 tsp. dried parsley

l. Place chicken in crockpot
2. In small bowl combine salad dressing mix and l/4 cup water. Pour mixture over chicken
3. Cook on low for 3 hours covered.
4. In medium bowl, soften cream cheese with electric mixer. blend in soup, stir in mushrooms.
Pour mixture over chicken stirring to combine juices.
5. Cook l to l l/2 hours more till sauce is creamy.
6. Serve over spaghetti, noodles or fettucini
7. garnish with parsley.

Really good leftover because sauce is thicker.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

This is from Giada De Laurnetis/ Food Network. It comes together easily and my family (husband, 3-yr-old, 1 yr-old) really likes it. I substitute spinach for the parsley.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Recipe Courtesy of Giada De Laurentis
From Kristin Groves

cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temp, lightly beaten
2 tblsp whole milk
1/2 cup crumbled feta cheese
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 pound ground turkey, dark meat preferred

Pre-heat oven to 375.

Spray a 9x5 in cha loaf pan with cooking spray.

In a large bowl, stir together bread crumbs, parsley, sun-dried tomatoes, additional garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine.

Pack the meat into the loaf pan. Cook until internal temp is 165 degrees, around 45 min. Remove from oven and let sit 5 additional minutes.

Nanny's Pumpkin Bread

A family favorite of ours...a favorite fall tradition.
Mary Lawrence

Nanny's Pumpkin Bread (from Darrin's grandmother, Edith Lawrence)

5 eggs
1 1/4 c vegetable oil
1 15 oz can pumpkin
2 c flour
2 c sugar
2 pkgs (3 oz each)cook and serve vanilla pudding mix
1 tsp baking soda
1tsp cinnamon
1/2 tsp salt

Beat eggs in large mixing bowl. Add oil and pumpkin, beat until smooth.Combine remaining ingredients, gradually beat into pumpkin mixture. Pour batter into 2 greased loaf pans. Bake at 325 for 75-80 minutes. Cool on wire rack.

Sandy's Mexican Chicken

Sandy’s Mexican Chicken
Deanna Estes
From: Crock-Pot, 5 Ingredients or Less Cookbook

2 to 4 chicken breasts
1 medium onion, chopped
1 can (10 ¾ oz) condensed
Cream of chicken soup -- undiluted
1 can (10 oz) Mexican-style Diced tomatoes*
with green chiles -- undrained
1/2 lb Velveeta, cubed

1. Place chicken, onion, soup and tomatoes with chiles in Crock-pot.
Cover; cook on LOW 6 to 8 hrs OR on HIGH 4 hrs.

2. Break up chicken into pieces. Add Velveeta
Cook on HIGH until melted.

Serve over spaghetti

* I substitute:
1 can “Mexican Recipe” Stewed Tomatoes
with jalapenos, garlic and cumin -- drained
(Pureed in mini food processor)
1 small can green chilies (undrained)

Tuna Noodles Romanoff

Tuna Noodles Romanoff
Deanna Estes
From: Cleora’s Kitchens cookbook

8 oz. Noodles
2 T. butter
1 can of tuna (or 2, depending on your taste)
1 cup cottage cheese, small curd – Blend in mini food processor if you like a smoother texture
3/4 to 1 cup sour cream
1/2 cup parmesan cheese
1/2 teas salt
1 teas Worcestershire sauce
Onion powder to taste

Cook noodles in a 3 qt Corning dish. While the noodles are cooking, mix together the sour cream, cottage cheese, salt, Worcestershire and onion powder. Drain noodles, stir in butter, cottage cheese mixture and parmesan and then add tuna. Sprinkle chives on top and crumbled crackers. Bake in 400 deg oven for about 10 minutes or until crackers are golden brown.

We like canned biscuits with this casserole so I just put the casserole in the oven at the same temp as the biscuits and bake until the biscuits are done.

Corn Casserole

Corn Casserole
Mary Lawrence - Kaitlyn's 1st grade teacher-Sherry Clemens gave this recipe to me

1 stick butter (softened)
8oz sour cream
1 can cream of corn
1 can kernel corn (do not drain)
1 box Jiffy cornbread muffin mix
2 cups grated cheddar cheese

Mix all ingredients except cheese with mixer until blended. Pour into greased 9X113 pan. Bake @ 350 for 10 minutes. Take out and sprinkle 2 cups cheese on entire dish. Bake @ 350 for 40 minutes until cheese is browned.

Take Your Pick October!

Hey Girls, it's that time! October's category is here!

Are you ready?

Crock pot Dishes

or

Fall Favorite

That's right, this month is an either/or both month! You can choose which you want to submit or submit both if you're up for it! Fall is here! It is in the 60's right now in the afternoon...woo-hoo! So if there's a wonderful Fall favorite that your family loves, please submit. It can be anything from homemade bread, dessert, snack, a main dish, whatever. Just label it "Fall Favorite".

Also, this is crock pot month. I am sure most of us are crazy about crock pot dishes. They are generally so easy, take stress off of dinner hour, and taste delicious! So submit your best crock pot recipes and let us all enjoy!

Okay Girls, start sending. Also, a quick note about September. I didn't send out an email reminder, and we didn't get as many recipes this month as we did in August. Hopefully, everyone is checking the blog for new recipes and to see what the new categories are. If necessary, I will send out a reminder for October and also encourage everyone to check the blog each month.

Thanks for the recipes! I appreciate your participation! It is a fun way to get some great new dishes!

Happy Fall!

Sausage Cream Cheese Casserole

Sausage Cream Cheese Casserole
Jennifer Estes (This came from someone my husband worked with...it is yummy!)

1 can crescent rolls
1 roll of sausage (we use Hot)
1 package cream cheese (8 oz.)

Preheat oven to 375. Take half of the crescent rolls and line the bottom of an 8X8 casserole dish.
Crumble and brown sausage until cooked completely.
Add cream cheese to sausage and blend completely.
Spoon sausage and cream cheese mixture over crescent rolls in casserole dish and spread evenly. Place remaining rolls on the top of the sausage and cream cheese mixture.
Bake 20-25 minutes or until golden brown.

Ham and Rice Casserole

HAM AND RICE CASSEROLE (from my friend Laura Dickinson)
Laurel Holler

1 package of pre-cooked & pre-cubed Ham
2 boxes of long grain wild rice (Uncle Bens or Zataran's is good), cooked
1 large bag of frozen chopped broccoli pieces, thawed (or not)
2 cups of Monterey Jack Cheese (or a blend with some Jack in it)
1.5 cups of skim milk
lots of pepper
5 tablespoons of green onions chopped (I use the whole onion & lots of it)
Parmesan Cheese (optional)

Combine all ingredients (except parmesan) into a large baking dishes. Bake at 350 for 30-40 minutes. Sprinkle with Parmesan if desired.

Ground Beef Casserole

Ground Beef Casserole
Cassie Cathey (from my friend Lisa Espenshade)

She brought me this after I had Avery - it is very good.

1 onion
1 green pepper
2 pd. of Ground beef
1 pkg. of egg noodles
1 can of tomato sauce
1 can of cream of mushroom
4 to 6 oz of Velveeta
Shredded Cheddar Cheese

Chop onion and green pepper. Put in pan with ground beef and cook until meat is done and vegs. tender.
While this is cooking, cook the egg noodles. While egg noodles cooking, in a saucepan add the tomato sauce, cream of mushroom soup and velveeta until cheese is melted.
Drain noodles and then add to meat mixture. Then add cheese mixture. Stir and put in a casserole dish and sprinkle with cheddar cheese. Bake long enough for cheese to melt.

Breakfast Casserole

Breakfast Casserole
From Sarah Lauren Wade

1 can of crescent rolls
1 tube of sausage
6 eggs
2 cups of shredded cheese
1 cup of milk
salt to taste
pepper to taste

Preheat oven to 375 degrees. Spread crescent rolls out in 13x9 dish. Brown sausage and pour on top of crescent rolls. Mix eggs, cheese, milk, salt, and pepper together in separate bowl and pour on top of sausage. Cook for 25-30 minutes.

This recipe is from my mother.

Potato and Corn Casserole

Potato and Corn Casserole
Recipe by Kelly Wilkinson

½ small yellow onion, diced
1 clove garlic, minced
2 Large Russet Potatoes, diced
1 can Ro-Tel
2 cans Whole Kernel Corn
1 can Cream of Chicken Soup
¾ c. shredded Colby Jack Cheese
½ c. sour cream
½ c. mayonnaise
¼ tsp. cumin
¼ tsp. cilantro
1 egg, beaten

Combine all ingredients in a large mixing bowl. Bake at 350 degrees in a 13X9 baking dish for 45-60 minutes or until potatoes are soft.

Potato Casserole

Potato Casserole
From Crystal Hoskins

20 oz hashbrowns thawed

1 stick butter melted

1 tsp of salt and 1 tsp pepper

8 oz sour cream

2 Cups grated cheddar

1 Cup cream of chicken soup

2 Cups crushed corn flakes

Combine all except corn flakes in a bowl and mix well. Pour into a greased 9 x 13 dish and top with crushed corn flakes. Bake at 350 for 45 minutes

Chicken-Rice Casserole

Chicken-Rice Casserole
Kristin Groves

This is my dad's recipe. It was our chicken soup when we were sick as children and has stayed with us into adulthood as a favorite. Its other redeeming factor is that my 2-year-old will eat it without complaint. I am sure it came from some book, but he may have modified it in his many years of making it. Here is the most current variation:

2 chicken breasts, halved and cubed
1 small onion
1/2 cup celery
1/4-1/2 cup mushrooms
1 can cream of mushroom soup
1 cup shredded cheddar cheese
2 1/2 soup cans instant rice

Cook chicken, onion, mushroom and celery in about 2 cans of water until the vegetables are tender.Add the cream of mushroom soup and heat to a boil. Add the instant rice, stir, and transfer to a casserole dish with a lid. Top with lid and microwave on med-high for 6 minutes. Top with shredded cheese and replace lid until
cheese melts.

Salt and pepper to taste.

Lightened King Ranch Chicken Casserole

Lightened King Ranch Chicken Casserole
Yield: Makes 8 to 10 servings
(Sent by Holly Anzalone...from find.myrecipes.com; from Southern Living)

Ingredients
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
1 tablespoon butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated 2% reduced-fat sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

September - Casseroles

Well, believe it or not, it's almost September! Thanks for all the great chicken recipes. We got lots of new ones to try!

September's theme is Casseroles. You can start submitting your favorite casserole recipes at any time. Any type of casserole will work...breakfast, dinner, beef, chicken, whatever!

If you haven't submitted August's recipe yet, It's not too late! Go ahead and send them to me.

Happy Wednesday!

Grilled Chicken, Avocado, Tomato Sandwich

From Laurel Holler
Grilled Chicken, Avocado, Tomato Sandwich

2 tsp. olive oil

4 chicken breasts

salt to taste

freshly ground black pepper

l/2 cup fat free whipped cream cheese

2 T minced green onions

l T diced chili pepper (I use anaheim pepper)

l T freshly chopped cilantro

Avocado sliced into thin strips (as much as you like)
4 large buns or hoagie buns

4 large sliced tomatoes, sliced thick

l. Preheat grill to medium high.

2. Brush chicken with olive oil and then season with salt, pepper. Cook them on the grill, about 4-5 minutes per side depending on the thickness. Transfer to cutting board to cool and then slice on the bias.

3. In small bowl combine cream cheese, green onions, chili pepper and cilantro. Add
salt, pepper to taste.

4. Toast buns if you like. Then divide cream cheese mixture among sandwiches,
spreading it out on each side of bun. Divide chicken among sandwiches. Top
with sliced avocado and sliced tomato.

5. Slice sandwich on diagonal and serve.

Wow!

We are getting some great recipes, Girls! Thanks so much for sharing. They're still coming in...exciting. Some of our husbands may be wondering why we're having so much chicken lately! Ha!

Just a quick note. Try as I may, I can't get the comments to pop up as you scroll through the blog. If someone who is a little more blog savvy can tell me, I would love to at least see at the end of a recipe that it has X number of comments. But for now, if you click the recipe title on the right side of the blog, it will pull that recipe and any comments made will be displayed below it. Remember, to make a comment, just click the recipe title and you will see a spot below the recipe to leave a comment. Please feel free to share!

Also, September is coming and so is a new category. If you have a good idea, leave me a comment and let me know.

Have a great weekend!

Sour Cream Chicken Enchiladas

From Rebecca Stuart

Sour Cream Chicken Enchiladas

Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)

2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas

Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.

Eden Isle Chicken

Eden Isle Chicken
(Cassie Cathey - my mom use to make this when I was growing up and I loved it!)

4-6 Chicken breasts - cut in half
8-12 pieces of slightly cooked bacon
5 oz of cream cheese
2 cans of Cream of chicken soup
Jar of Dried Beef
pepper

Lay the dried beef flat in a 9 by 13 pan. Wrap the bacon around each piece of chicken and then lay on top of the dried beef. Pepper as much or as little as you like. In a pan on the stove cook the cream cheese and soup until cream cheese is melted and all is blended. pour over chicken. cover with foil and bake at 400 degrees until chicken is done. We serve this over rice.

Ultimate Chicken

Another from Holly Anzalone! Thanks, Girl!
This one--just trust me. It sounds weird. I served it to 3 people, me included, who DO NOT LIKE blue cheese dressing. We all LOVED it. From Randall's Aunt Mary Wild of Grand Rapids Michigan...

Ultimate Chicken

3/4 cup Marzetti Blue cheese dressing ( I used lite)
4 (6 oz) boneless, skinless chicken breasts
salt/pettper
paprika
3 TB olive oil
1 lg granny smith apple, cored and sliced
1 c. sliced celery
1/3 cup sliced onions
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts

Sprinkle chichen with salt, pepper and paprika.

Head 2 T. oil in skillet over
med-high heat and sear both sides of chicken.

Continue to cook on med
heat until chicken is cooked then stick on a plate in the oven to keep
warm.

In same skillet add remaining olive oil and add apples, celery
and onions , cook til just tender.

Gently heat Marzetti dressing til warm.

Arrange spinach on plates, top with chicken and hot veggies, apple mixture.

Spoon warm dressing over all and sprinkle with toasted pine nuts.

Balsamic Chicken with Spinach

From Holly Anzalone
here's my standard chicken dish...from a friend from TX.

Balsamic Chicken with Spinach

Brown 3-4 Chicken breast in olive oil (or dice and brown if wishing to expedite process)
Add in 3-4 cloves of garlic, chopped/minced/sliced, cook few moments
Add 3/4 C- 1C Balsamic vinegar
Add 1-2 cans of italian diced/stewed tomatoes drained

Cook down for 15 min allow to thicken

I then layer this as follows in a giant family style platter

Rice (or orzo)
Fresh baby spinach leaves
Chicken & Tomatoes

I like this because it is fast, easy and I ALWAYS have the ingredients on hand.

Crock Pot Chicken

From Sarah Lauren Wade
I got my recipe from a friend in MS.

Crock Pot Chicken

3 Chicken Breasts( chicken breasts can be cut into half)
8 oz block of cream cheese cut into small chunks
1 package of dry italian dressing mix
1 can of cream of mushroom soup
1 can of water or 1/2 cup of white wine

Combine last 3 ingredients together, and then add chicken and cream cheese. Cook on low for 8 hours or so. Serve over rice.

Beautiful Whole Chicken

From Kristin Groves
I got this recipe from my sister. She may have gotten it from somewhere else, but neither of us can remember, so apologies if I am not giving ample credit. This makes a beautiful dish and is very easy!

1 whole chicken (5-6 lbs)
Kosher salt and freshly ground pepper
1 bunch fresh thyme
3 cloves of peeled garlic
1 lemon, halved
2 tbsp butter, softened
1 onion, thickly sliced

Pre-heat oven to 425.
Remove the chicken giblets and rinse the carcass inside and out. Salt and pepper the inside and outside of the chicken. Stuff the cavity with thyme, lemon halves, and garlic. Rub outside with butter. Put in roasting pan along with onion slices. If needed, tie the chicken legs with kitchen string. Roast the chicken for 1.5 hours or until juices run clear when you cut between the legs and the thigh. Remove to a platter and let stand, covered with foil, for 10-15 minutes.

Crescent Roll Chicken

From Joy Hogan

Crescent Roll Chicken
This recipe is from my sister, Kim. It's pretty easy once you do it once or twice. It can be halfed easily if you don't want need 8 servings.

4 oz. cream cheese, softened (I use 1/3 less fat kind.)
2 T. milk
2 c. cooked chicken, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
2- 8 oz. cans crescent dinner rolls ( I also use the reduced fat kind.)
1/4 c. butter, melted
1 1/2 c. crushed croutons (I usually leave these off since we don't have croutons around much.)

1. Combine cream cheese with milk. Beat until smooth. Stir in chicken, salt, and pepper.
2. Separate the crescent rolls into triangles. Place 2-3 tablespoons of chicken mixture on each of 8 triangles, spreading to within 1/2 inch of the edges.
3. Moisten edges with water, Place the remaining triangles on top; press edges to seal.
4. Dip each sandwich in butter or brush butter on with pastry brush, then roll in croutons. Place on lightly greased cookie sheet. Bake at 350 degrees for 20-25 minutes or until lightly browned.

Calling All August Recipes...

Hey Girls! Keep those recipes coming! We've got some good ones already! If you haven't submitted August yet, try and send it to me soon!

Also, if you tried a recipe and you liked it, post a comment and let us all know. Just click the post title of the post that you want to comment on and scroll down to the comment box.

If you're passionate about a category for September, add a comment to this post and let me know. I will select one before too long, and if you've got a good one, send your ideas. Remember we will start getting in that Fall mood in September and for most of us, I'm guessing, that changes our cooking a little. At least it changes a little at my house! Usually, my first chili batch of the season makes its long awaited debut! If you've got a good Fall-ish recipe or category feel free to suggest it.

Thanks to those who have submitted! Just think how our recipe boxes are growing! :)

Pineapple Glazed Chicken

From Kelly Wilkinson

Pineapple Glazed Chicken

1.25 lbs boneless/skinless chicken breasts

¼ cup butter

½ cup brown sugar

1 15 oz. can pineapple tid-bits

½ tsp. salt

Using a blender or food processor, puree the pineapple. In a sauce pan heat pineapple, brown sugar, butter and salt over medium heat. Bring mixture to a boil, stirring constantly. Remove from heat and separate. Set aside a small amount of mixture for basting and reserve the rest to serve at the table. Grill chicken while basting on both sides with the sauce.

Lemon Chicken Linguine

From Rebecca Johnson

Lemon Chicken Linguine

1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, chopped
1 1/2 tsp Cajun Seasoning
Juice of one lemon
1/4 cup dried parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, cubed

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Toss chicken pieces to coat. Cover and refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, and green onions together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with parmesan cheese.

Slightly adapted from melskitchencafe.com

Cheesy Slow Cooker Chicken

From Deanna Estes
From: “Crock-Pot – 5 Ingredients or Less, Cookbook”

Cheesy Slow Cooker Chicken

6 Boneless, skinless chicken breasts

Salt and Black Pepper

Garlic Power

2 cans (10-3/4 oz. ea.) condensed cream of chicken soup, undiluted

1 can (10-3/4 oz.) cheddar cheese soup, undiluted

1. Combine soups in medium bowl.

2. Place 3 chicken breasts in crock pot. Sprinkle with salt, pepper and garlic powder. Pour half of soup mixture over them. Repeat with remaining 3 chicken breasts, seasonings and soup mixture.

3. Cover and cook on LOW 6 to 8 hours or until chicken is tender. Garnish with parsley.

Serving Suggestions: Serve over pasta, rice or mashed potatoes.

We like it over Extra Wide Egg Noodles

Suggestion: Spray crock pot with PAM or use a crock pot cooking bag.

Grilled Bruschetta Chicken

From Jennifer Estes (This recipe is from Kraft Foods. Find it at kraftfoods.com. It is a grill recipe, but I also make it in the oven. I will include my oven directions at the bottom.)

4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil

HEAT grill to medium heat.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

My Oven Directions

Heat oven to 350. Place chicken breasts in baking dish and cover with Sun-Dried Tomato Vinaigrette Dressing. Cook 45-60 minutes or until chicken is done. I use frozen chicken breasts, so it takes about an hour.

Mix tomato, mozzarella, basil and dressing (to taste) in a microwave safe bowl and microwave about 30 seconds. Stir and microwave another 15-30 seconds, if needed. Spoon over cooked chicken breasts. You could also spoon mixture over chicken right as it is finished baking and let heat 2-3 minutes in the oven instead of microwaving.

It is good served over noodles.

Swiss Stuffing Chicken

From Crystal Hoskins (I got this off of Kelly’s Korner. Cara Conly also cooked a version of this for me when I had a baby.)

Swiss Stuffing Chicken

4 Large skinless boneless chicken breasts

6 oz. Mozerella or Swiss cheese slices

1 Can cream of chicken soup

¼ cup white cooking wine

Salt and pepper to taste

1 cup herb-flavored crushed up Pepperidge Farm stuffing mix ( I use Stove Top Stuffing)

½ stick butter, melted (I do not put this in and it still tastes good)

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

August's Theme - Chicken!

CHICKEN! We're starting easy. Anything with chicken goes. Casserole, pasta, baked, fried, chopped, spicy...any chicken dish!

Here's some possible upcoming categories that might help you narrow this month's:

Casseroles
Crock pot Dishes
Soups
Mexican Food
Pasta Dishes

So if you have a spicy chicken enchilada dish and a baked chicken dish, maybe submit the baked chicken this month and save the enchiladas for Mexican Food month.

Start sending me those recipes!

Welcome to the Recipe Club! I am excited about all the wonderful recipes you terrific cooks are going to share! Dust off those aprons, we're going to get some cool new dishes to try!

Here's how it works: Each month a recipe category is chosen. Submit one recipe each month that corresponds with that theme. Easy!

You can access this blog anytime and you will have a host of recipes at your fingertips.

Feel free to provide positive comments on dishes you've tried. Doesn't everyone love positive feedback on their recipes? Feel free to ask questions in the comment section and also respond, especially if it is about one of your recipes.

We could all use new and fresh ideas when it comes to meals. The goal is to connect with one another and share our best dishes with each other.

Happy Cooking!