Tender chicken smothered in a rich, creamy sauce and served over hot cooked pasta or rice; and so easy to prepare! Serve with a side of Crock Pot Green Beans for a delicious meal.
4 boneless,skinless chicken breast halves (4 oz each)
1 envelope Italian salad dressing mix
1/4 cup water
1 (8 oz) package cream cheese, softened
1 (10-3/4 oz) can condensed cream of chicken soup, undiluted
Hot cooked pasta or rice
1. Place the chicken in the bottom of a 3-quart slow cooker. In a small bowl, combine the salad dressing mix and water; pour over the chicken. Cover and cook on Low for 3 hours.
2. Beat the cream cheese and soup in a small mixer bowl until blended. Pour over the chicken. Cover and cook 1 additional hour or until the chicken juices run clear.
3. Serve over hot cooked pasta or rice. Makes 4 servings.
These crispy, spicy hot wings make an excellent appetizer, snack or even a full meal!
1-1/4 teaspoons cayenne pepper
2 teaspoons dried oregano
1 teaspoon curry powder
2 teaspoons paprika
2 teaspoons dried thyme
2 pounds chicken wings, cut into drumettes.*
1. Preheat oven to 375 degrees F. In a small bowl, combine the cayenne pepper, oregano, curry powder, paprika and thyme; mix well.
2. In an ungreased, shallow baking pan, arrange the wings in a single layer. Sprinkle the spice mixture evenly over them, turning to coat both sides.
3. Bake for 45 to 50 minutes, or until crisp. Serve with ranch or blue cheese dressing and celery sticks, if desired.
Makes about 24 pieces, each with a trace of carbohydrate.
* For extra convenience, you can find drumettes in the freezer section of your local grocery.
Bring a little pleasure to your family and guests with these crunchy chicken balls. They are sure to request them often!
1 cup cooked chicken, finely chopped
1/4 cup thinly sliced green onions
1/2 cup sharp cheddar cheese, finely shredded
1/4 teaspoon salt
1/8 teaspoon pepper
2 or 3 tablespoons mayonnaise
3/4 cup finely chopped pecans
Combine the first 6 ingredients in a small bowl. Shape into 3/4-inch balls. Roll in the pecans. Cover and chill. Makes 2 dozen.
This is one of my favorite coffee cake recipes. It is fairly easy to make and has a rich lemony flavor!
1 (2 layer) package lemon supreme cake mix, divided
4 large eggs, divided
1 cup + 1 tablespoon all-purpose flour, divided
1 envelope rapid-rise yeast
2/3 cup warm water (not hot)
2 (8 oz each) packages cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
6 tablespoons butter or margarine
1 cup confectioner’s sugar
1 tablespoon light corn syrup
1 tablespoon water
In a large mixer bowl, combine 1-1/2 cups of the cake mix, 2 of the eggs, 1 cup of the flour, the yeast and warm water. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread into a greased 9×13-inch baking pan.
In a medium mixer bowl, combine the cream cheese, remaining 2 eggs, sugar, milk and remaining 1 tablespoon flour. Beat at high speed until smooth, scraping the bowl occasionally. Spread evenly over the prepared layer in baking pan.
In a medium bowl, cut the butter or margarine into the remaining cake mix until crumbly. Sprinkle over the top of the cream cheese mixture. Bake at 350 degrees F for 40 minutes or until golden brown and the edges pull from the sides of the pan. Cool in the pan on a wire rack. Chill, covered, 3 or more hours.
In a small bowl, combine the confectioner’s sugar, corn syrup and water; mix well. Drizzle over chilled coffee cake just before serving. Cover and refrigerate leftovers. Makes 16 servings.
A delicious way to enjoy your vegetables! Makes a great side for most any meat entree.
3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions
1. In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions.
2. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.
A light, rich flavored and delicious dish! A great way to use up that left-over chicken or turkey.
1 (9-inch) refrigerated pie crust, softened as directed on box
1 cup chopped cooked chicken*
1 cup frozen chopped broccoli, thawed and drained
4 large eggs
1-3/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup garlic-and-herb whipped cream cheese spread
In a 9-inch pie plate, arrange pie crust according to package directions for a one crust filled pie. Bake at 400 degrees F for 8 to 10 minutes or until light golden brown.
Sprinkle chicken and broccoli in partially baked pie crust.
In a medium mixing bowl, beat eggs, half-and-half, salt and pepper with a wire whisk until well blended. Pour over chicken and broccoli in pie crust.
Drop cream cheese by teaspoonfuls into quiche. Cover edge of crust with foil to prevent excessive browning. Bake 10 minutes.
Reduce heat to 300 degrees F and bake 35 to 40 minutes longer or until a knife inserted in center comes out clean. Remove the foil; let stand 15 minutes before serving. Makes 6 servings.
* Chopped cooked turkey can be used in place of chicken, if desired.
My family enjoys this wonderful cheese bread with soup or stew. It’s also great as an accompaniment to dinner.
6 slices bacon
3-3/4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
2 cups shredded Swiss cheese
1/4 cup chopped onion
1-1/2 cups milk
2 large eggs
In a 10-inch skillet, cook the bacon until crisp; drain, reserving 2 tablespoons of the pan drippings. Crumble the bacon.
In a large mixing bowl, combine the flour, baking powder and salt; mix well. Stir in the bacon, shredded cheese and onion.
In a medium mixing bowl, whisk the reserved pan drippings, milk and eggs. Add to the flour mixture, stirring just until moistened.
Spoon into a greased 5×9-inch loaf pan. Bake in a preheated 375 degree oven for 1 hour. Invert onto a wire rack immediately. Makes 12 servings.
A hearty, wholesome and delicious breakfast to start your busy day!
4 cups milk
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups old-fashioned oats
2 cups peeled, chopped apples
1 cup chopped walnuts
1 cup raisins
Heat the milk, brown sugar, granulated sugar, butter, salt, cinnamon and nutmeg in a large saucepan over medium-high heat. Do not boil.
Gently stir in the remaining ingredients. Spoon into a greased 2-quart baking dish. Cover and bake at 350 degrees F for 45 minutes. Makes 6 to 8 servings.