Sunday, December 29, 2013

Chicken Spaghetti

If you ever need to feed an army, this is the dish to do it!  Economical and reasonably few ingredients - a sure bet to please for everyone!

1 whole baked chicken, no skin, de-boned
   (I am not going to de-bone a chicken, I      used 1 lg. bag of boneless skinless 
   chicken breasts - boil for 25 minutes then shred with fork and let cool)
2 1 lb. boxes of vermicelli noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel brand tomatoes (drained)
1/2 cup minced celery
1/2 cup minced onion
1 stick butter
2 boxes of chicken stock
1 1/2 - 2 lbs of Velveeta cheese (diced into small cubes)
salt and pepper

Like I said earlier, I'm not into de-boning a chicken so I just boiled a bag of boneless skinless chicken breasts (7 or 8 breasts).  You can bake them if you like but I find that boiled keeps the meat more moist.  Shred the chicken with a fork or chop it to a medium grade, then add salt and pepper to taste.

Boil the noodles in chicken stock until tender.  (I got caught with only one box of stock on hand so I did half and half with water -it was fine.) 

Mince the celery and onion, sauté with the stick of butter over medium heat until translucent and tender.  You may need to add a bit of water to extend the cooking time if your veggies don't tender quickly.  This is best done in a covered skillet.

Mix the veggies, soup (I did two cans cream of chicken as I don't like mushrooms) Rotel, chopped cheese and chicken.  Divide into two large Tupperware boxes (9x13 or larger). 

Drain the noodles and add them in small amounts and mix well until all are incorporated well with the cheese, chicken mix.  If you have a big strong man in your house, bribe him into mixing this - you'll be glad you did!  If not, I recommend asking a linebacker from your local team to dinner and getting him to do it! 

Spray two 9x13 casserole dishes with cooking spray and add one of your Tupperware box mixes to each.  This recipe will fill two very large casseroles.  Don't try to squeeze it all into one dish as you want the cheese to melt evenly.

Bake 30 - 40 minutes at 350* until the cheese is completely melted throughout.

I recommend serving with Caesar salad and garlic bread with cheesecake or brownies for dessert!  I promise you that no one will leave hungry!

This serves 20 people!  Cut this recipe in half this for a large hungry family and freeze the left overs.  It reheats beautifully and will keep even the heartiest eater satisfied.

This recipe is being posted in loving memory of my dearest friend Mrs. Bertha Knapp, gone from us for almost a year now.  She served this to her family and friends for years.  Everyone positively adored her and immensely enjoyed this dish.  In your Honor, Ma'am....xxooxx P.

Tuesday, December 24, 2013

Christmas No Bake Goodies

As several have asked about are the recipes for these super easy melt and make Christmas Goodies!  Thank heavens for the person at the Ritz company that decided to make them come chocolate covered in the box!  Andes mints and peppermints can be found already chopped and ready in the baking aisle.  This has absolutely ZERO baking required.  All you need is a microwave and the fridge!

Double Chocolate Pretzels
1 lg bag pretzel nuggets
4 squares of almond bark
4 squares of chocolate bark
4T canola oil

Lay the pretzels out in a single layer on waxed paper. 

Melt chocolate bark (with 2T oil) in microwave for 1 minute, stir well then microwave for another 30 seconds and stir until smooth.  Use a teaspoon to lightly drizzle the chocolate over the pretzels.

Repeat the melting process using the almond bark and 2T oil.  Drizzle the white bark over the pretzels.  Let sit until the chocolate firms up.  If you have trouble with your chocolate setting, pop this in the fridge on a cookie sheet for 20 minutes.

Andes Bark
6 squares of chocolate bark
1 bag Andes mints (chopped)
2T canola oil

Melt the chocolate squares and oil for 1 minute in the microwave.  Stir and heat an additional 30 seconds then stir until smooth. 

Pour chocolate on a wax paper lined cookie pan to form the base of your bark.  Sprinkle immediately with chopped Andes candy.  Slide cookie sheet into the fridge for 20 minutes to set the chocolate firm.  Remove and break into small pieces.

Peppermint Bark
6 squares of almond (white) bark
1 bag crushed peppermint
2T canola oil

Melt almond squares and oil for 1 minute in the microwave.  Stir and heat an additional 30 seconds then stir until smooth.

Pour melted bark on a wax paper lined cookie pan to form the base of your bark.  Sprinkle immediately with chopped peppermint.  Slid cookie sheet into the fridge for 29 minutes to set it firm.  Remove and break into small pieces.

Ritz Cookies
2 boxes of chocolate covered Ritz crackers
1 jar of Jif Smooth Peanut Butter
1 tub chocolate sprinkles

Just spread a generous amount of peanut butter on a Ritz (about 3/4 teaspoon) then top with another Ritz.  Press lightly as you want the peanut butter to ooze out the edges just a tad.  Roll the edges in chocolate sprinkles. 

That's it!

Saturday, December 21, 2013

Hoppin' John Soup

A local restaurant serves this daily and I just can't get enough of it!  Seemed like a good choice for a rainy day!

1 lb browned country sausage
1 bag of black eye peas (soaked) or 4 cans if using shelf canned black eye peas
4 cups rice (prepared) white, whole grain or long grain or mix them (your choice)
1/2 medium onion chopped and sauteed(or a healthy dash of onion flakes is fine too)
1/2 cup sauteed finely chopped celery (optional)
1 teaspoon Greek Seasoning
salt and pepper to taste

Mix browned, drained sausage with white rice, sauteed veggies and seasonings, cover with water and cook on low for 4 hours (only 2 hours if using canned peas).  You will need to adjust Greek Seasoning, salt and pepper to your taste.

Fantastic with Tabasco sauce and fresh bread!!! Makes great left overs for lunches too! 

Saturday, December 7, 2013

Baked Spaghetti
1 box spaghetti noodles
2 lbs ground beef
1 large jar of Ragu Spaghetti sauce (We like the flavored with meat version)
2 cans cream of chicken soup
2 cups shredded mozzarella cheese
1/2 t onion flakes
1/4 t garlic salt
pepper to taste

Boil and drain noodles, brown and drain ground beef. Mix noodles with ground beef, spaghetti sauce and soup. When well blended, add 1 1/2 c shredded cheese, add to large baking dish. Bake at 350* for 20 minutes. Top with remaining cheese and let melt in oven for another 5 minutes. Let this sit for 10 minutes before you attempt to serve.

A carbohydrate Bomb but OH SO GOOD!! Serve with a tossed salad and Spice Cake for dessert!  Comfort food never felt so good!