I love French onion dip!!! This recipe mixes it with tater tots and cheese and just become yummier by the seconds as it cooks.
French Onion Tater Tot Casserole
1 (30-32oz) package frozen tater tots
1 (10 3/4oz) can Cream of Chicken soup
1 (16oz) container French Onion Dip (Kraft)
8 oz shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan. Bake for 45 - 60 minutes, until bubbly.
Sunday, November 1, 2015
Baked Buffalo Wings
Hot wings are a treat around my house. I like them hot!!! and with lots of ranch dressing!!! Here's an easy baked wing recipe that keeps down on some of the fat that you get from frying them.
Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Saturday, September 19, 2015
Easy Tomato Baked Chicken
This recipe uses two of my most favorite ingredients: Italian dressing & tomatoes. Cooked along with the chicken and served over the rice, gives it all a really nice flavor.
Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.
Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.
Homemade Balsamic Glaze
I love balsamic vinegar!!! This glaze goes good on chicken, pork...heck just about anything!!!
Homemade Balsamic Glaze
16 ounces, fluid Good Balsamic Vinegar
1/2 cup Sugar
Salt
Pour balsamic vinegar into a sauce pot. Add regular granulated sugar and a couple pinches of salt. Stir to combine. Place the sauce pot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it. When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool. Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
Homemade Balsamic Glaze
16 ounces, fluid Good Balsamic Vinegar
1/2 cup Sugar
Salt
Pour balsamic vinegar into a sauce pot. Add regular granulated sugar and a couple pinches of salt. Stir to combine. Place the sauce pot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it. When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool. Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
Sunday, August 23, 2015
Philly Steak Rice
I love Philly cheese steaks!!! This recipe taste like one in casserole form.
Philly Steak Rice
1 bell pepper, diced
1 medium onion, diced
5 clove garlic, diced
8 oz mushrooms, sliced (optional)
1 lb ground beef
2 cup rice, dry measure
4 cup beef broth
1 tsp mccormick brand montreal steak seasoning
2 cup cheese, whichever type you prefer
In a large skillet, sauté onions, peppers, mushrooms, & garlic in a couple tablespoons of oil or butter. Once veggies are softened, add ground beef and seasoning. Stir and cook until browned. Drain some of the grease from pan, then add rice & stir. Add broth and bring pot to a rapid boil, stirring occasionally. Let boil for about 5 minutes uncovered, stirring so rice doesn't stick or burn. Reduce heat to medium low and cover. Cook for 10-15 minutes, without stirring. Most of the liquid should be absorbed at this point. If not, cook 5-10 minutes more. Add cheese, cover and cook 5 more minutes.
Philly Steak Rice
1 bell pepper, diced
1 medium onion, diced
5 clove garlic, diced
8 oz mushrooms, sliced (optional)
1 lb ground beef
2 cup rice, dry measure
4 cup beef broth
1 tsp mccormick brand montreal steak seasoning
2 cup cheese, whichever type you prefer
In a large skillet, sauté onions, peppers, mushrooms, & garlic in a couple tablespoons of oil or butter. Once veggies are softened, add ground beef and seasoning. Stir and cook until browned. Drain some of the grease from pan, then add rice & stir. Add broth and bring pot to a rapid boil, stirring occasionally. Let boil for about 5 minutes uncovered, stirring so rice doesn't stick or burn. Reduce heat to medium low and cover. Cook for 10-15 minutes, without stirring. Most of the liquid should be absorbed at this point. If not, cook 5-10 minutes more. Add cheese, cover and cook 5 more minutes.
Almond Cream Cheese Crinkles
An easy cookie recipe that reminds me of those windmill cookies that I've loved since childhood!!!
Almond Cream Cheese Crinkles
1 box Golden Butter cake mix
1 egg
1 stick butter, softened
1 tsp almond extract
8 oz cream cheese, softened
powdered sugar
In a large bowl, mix together cake mix, egg, almond extract, cream cheese and butter with a hand-held mixer. Cover dough and refrigerate overnight. Preheat oven to 325. Roll dough into 1-inch balls and coat in powdered sugar. Place on parchment lined cookie sheet and bake for 10 minutes. The tops will look under cooked, but the bottoms will be golden brown. Allow to cool completely before serving.
Almond Cream Cheese Crinkles
1 box Golden Butter cake mix
1 egg
1 stick butter, softened
1 tsp almond extract
8 oz cream cheese, softened
powdered sugar
In a large bowl, mix together cake mix, egg, almond extract, cream cheese and butter with a hand-held mixer. Cover dough and refrigerate overnight. Preheat oven to 325. Roll dough into 1-inch balls and coat in powdered sugar. Place on parchment lined cookie sheet and bake for 10 minutes. The tops will look under cooked, but the bottoms will be golden brown. Allow to cool completely before serving.
Tuesday, August 4, 2015
Crock Pot Chicken Tortilla Soup
I love soup!!! So I'm adding another to my list to make when cooler weather comes around.
Crock Pot Chicken Tortilla Soup
3 boneless skinless chicken breasts, thawed
1 (4oz) can chopped green chilies, drained
2 cloves garlic, minced
1 (15oz) cans diced tomatoes
1/2 c. chicken broth
1/2 c. half and half OR heavy cream
1 tsp. cumin
salt and pepper
corn tortilla chip strips OR crushed up tortilla chips
2 Tbsp cilantro, chopped
1 lime, cut into wedges
Place chicken breasts in the crock pot. In a separate bowl combine diced tomatoes, chilies, garlic, chicken broth, and cumin. Mix together and pour over chicken. Cook on low 5-5 1/2 hours, or until chicken is cooked. Remove chicken from the crock pot and shred with two forks; place back in the crock pot. Add half and half or heavy cream and stir. Allow to simmer for 15 minutes before serving. Serve with tortilla chip strips or crushed tortilla chips, cheese, cilantro, and a squeeze of lime.
Crock Pot Chicken Tortilla Soup
3 boneless skinless chicken breasts, thawed
1 (4oz) can chopped green chilies, drained
2 cloves garlic, minced
1 (15oz) cans diced tomatoes
1/2 c. chicken broth
1/2 c. half and half OR heavy cream
1 tsp. cumin
salt and pepper
corn tortilla chip strips OR crushed up tortilla chips
2 Tbsp cilantro, chopped
1 lime, cut into wedges
Place chicken breasts in the crock pot. In a separate bowl combine diced tomatoes, chilies, garlic, chicken broth, and cumin. Mix together and pour over chicken. Cook on low 5-5 1/2 hours, or until chicken is cooked. Remove chicken from the crock pot and shred with two forks; place back in the crock pot. Add half and half or heavy cream and stir. Allow to simmer for 15 minutes before serving. Serve with tortilla chip strips or crushed tortilla chips, cheese, cilantro, and a squeeze of lime.
Two Timin' Pasta Bake
I think this recipe is a lot like the penne w/ 5-cheese marinara served at a unnamed Italian joint...
Two Timin' Pasta Bake
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then toss in the penne and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
Two Timin' Pasta Bake
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then toss in the penne and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
Saturday, August 1, 2015
Creamy Ranch Pork Chops
Who doesn't love Ranch dressing? In this recipe you get it in 2 ways!!!
Creamy Ranch Pork Chops
2 tablespoons olive oil
8 boneless pork chops, cut into chunks
2 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 (10.75 ounce) can milk
1 (1 ounce) package dry ranch salad dressing mix
4 ounces Ranch salad dressing
4 ounces cream cheese
Heat oil in skillet. Add chops and cook until browned seasoned well with garlic salt, onion powder and Tony's. Add soup, milk, ranch dressing, cream cheese and package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice, mashed potatoes or egg noodles.
Creamy Ranch Pork Chops
2 tablespoons olive oil
8 boneless pork chops, cut into chunks
2 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 (10.75 ounce) can milk
1 (1 ounce) package dry ranch salad dressing mix
4 ounces Ranch salad dressing
4 ounces cream cheese
Heat oil in skillet. Add chops and cook until browned seasoned well with garlic salt, onion powder and Tony's. Add soup, milk, ranch dressing, cream cheese and package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice, mashed potatoes or egg noodles.
Saturday, July 25, 2015
2 Ingredient Pumpkin Brownies
An easy way to have a fresh pan of brownies that are somewhat healthy. Pumpkins are the healthy addition.
2 Ingredient Pumpkin Brownies
Brownies
1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
Frosting - optional
½ cup butter
2 cups powdered sugar
¼ tsp pumpkin pie spice
Brownies
Preheat oven to 350°. Line a 9x9 pan with foil and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Frost if desired.
Frosting
Cream butter and pumpkin pie spice until smooth. Turn mixer to low and add in powdered sugar. Turn mixer up to medium and beat until fluffy. Spread on brownies, if desired.
2 Ingredient Pumpkin Brownies
Brownies
1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
Frosting - optional
½ cup butter
2 cups powdered sugar
¼ tsp pumpkin pie spice
Brownies
Preheat oven to 350°. Line a 9x9 pan with foil and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Frost if desired.
Frosting
Cream butter and pumpkin pie spice until smooth. Turn mixer to low and add in powdered sugar. Turn mixer up to medium and beat until fluffy. Spread on brownies, if desired.
Cheesecake Crescent Rolls
An easy dessert that taste really good!!! Could possibly add a can of cherry pie filling, YUM!!!!
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Thursday, July 2, 2015
Stuffed French Bread
An easy way to have a Philly Cheese Steak!!! This recipe is so easy to make and feeds my family well!!!
Stuffed French Bread
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
Stuffed French Bread
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
Wednesday, July 1, 2015
Snicker Caramel Apple Pie
Caramel apples remind me of going to the fair in the fall. Adding snickers to the mix makes it extra gooey!!!
Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.
Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.
Easy Barbecue Chicken Bake
Who doesn't love BBQ chicken? This takes it and makes it into a casserole!!! I love BBQ chicken!!! It's one of my top 5 meals.
Easy Barbecue Chicken Bake
3-4 boneless skinless chicken breasts
4-6 tablespoons barbecue sauce
1/2 large yellow onion sliced
4 oz sharp cheddar cheese
Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray. Spread barbecue sauce on the top of each chicken breast. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink. Serve hot over rice or greens.
Easy Barbecue Chicken Bake
3-4 boneless skinless chicken breasts
4-6 tablespoons barbecue sauce
1/2 large yellow onion sliced
4 oz sharp cheddar cheese
Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray. Spread barbecue sauce on the top of each chicken breast. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink. Serve hot over rice or greens.
Cucumber Salad
I love cucumbers!!! This cucumber salad is a great way to use up those cukes from your garden or some you buy from the store.
Cucumber Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.
Cucumber Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.
Wednesday, June 17, 2015
Peanut Butter Cookies
My mama always made the best peanut butter cookies. Wish I had her recipe... Found this one and it seems to be pretty close to what I remember of hers.
Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or with a silicone baking mat. In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated. Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie. Bake for 12 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or with a silicone baking mat. In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated. Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie. Bake for 12 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Carrot Salad
I love carrots!!! This recipe uses them along with some other ingredients that I also love to make a tasty side dish to accompany any meal.
Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Slow Cooker Ranch Pork Chops
Super easy Crock-Pot meal!!! Only 3 ingredients to a tasty meal!!!
Slow Cooker Ranch Pork Chops
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
Slow Cooker Ranch Pork Chops
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
Lemonade Pie
Easy lemon pie for a hot day outside!!! Great for that outdoor picnic!!!
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
BBQ Chicken and Grits Casserole
This recipe is the way to a Southern man's heart...grits and bbq chicken!!!
BBQ Chicken and Grits Casserole
Grits
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 oz cream cheese
1 1/2 cups shredded cheddar
2 tablespoons butter
Casserole Topping
1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
1 cup barbecue sauce
1 (3 oz) package cooked and chopped bacon pieces
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside. In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish. In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese. Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.
Grits
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 oz cream cheese
1 1/2 cups shredded cheddar
2 tablespoons butter
Casserole Topping
1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
1 cup barbecue sauce
1 (3 oz) package cooked and chopped bacon pieces
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside. In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish. In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese. Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.
Tuesday, June 2, 2015
Mayonnaise Biscuits
When you're in a hurry, these biscuits are super easy to throw together.
Mayonnaise Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Mayonnaise Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Pumpkin Muffins
Easiest muffin recipe I have ever found. You can use any flavor cake mix you like. Chocolate is really good!!!
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Mama's Tuna Salad
This is the way my Mama taught me how to make tuna salad. I could eat this stuff everyday!!!
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3 tbs mayonnaise
1 medium apple, chopped well
2-3 tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3 tbs mayonnaise
1 medium apple, chopped well
2-3 tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Crescent Chicken
This recipe is so easy and taste so good. You can't go wrong with chicken, cheese, and crescent rolls!!!
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Poor Man’s Treat
This is a very easy, cheap snack that taste so good. It's the poor man's s'mores!!!
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all! Devour.
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all! Devour.
Easy Fajita Chicken Bake
Easy Mexican favorite to have any weeknight!!! Can serve over rice or with tortillas.
Easy Fajita Chicken Bake
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Trim the chicken breasts then lay them in a single layer in a glass baking dish. Sprinkle the taco seasoning over the top of the chicken breast to taste. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top. Drizzle the olive oil over the peppers and onions. Sprinkle cheese over the top of the dish. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.
Easy Fajita Chicken Bake
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Trim the chicken breasts then lay them in a single layer in a glass baking dish. Sprinkle the taco seasoning over the top of the chicken breast to taste. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top. Drizzle the olive oil over the peppers and onions. Sprinkle cheese over the top of the dish. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.
Saturday, May 30, 2015
Broc-Caul Salad
A nice salad to serve in the summer time.
Broc-Caul Salad
1 bunch fresh broccoli, broken in flowerets
1 bunch fresh cauliflour, broken in flowerets
1/2 cup chopped red onion
1 lb bacon, cooked & crumbled
1/2 cup hulled sunflower seeds
1/2 cup raisins
Combine all ingredients in a bowl
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tbs vinegar
Mix the ingredients and pour over salad. Mix well. Serve chilled.
Broc-Caul Salad
1 bunch fresh broccoli, broken in flowerets
1 bunch fresh cauliflour, broken in flowerets
1/2 cup chopped red onion
1 lb bacon, cooked & crumbled
1/2 cup hulled sunflower seeds
1/2 cup raisins
Combine all ingredients in a bowl
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tbs vinegar
Mix the ingredients and pour over salad. Mix well. Serve chilled.
Chicken Tetrazzini
I really like this recipe. Sometimes I add a can of Rotel, thus making it Chicken Spaghetti.
Chicken Tetrazzini
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Chicken Tetrazzini
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Dawn's Meatloaf
Here's my meatloaf recipe. Sometimes I add a few different spices though, just depends on my mood.
Dawn's Meatloaf
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
Dawn's Meatloaf
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
Banana Nut Bread with Yellow Cake Mix
We love banana bread and this seriously is the easiest recipe that I have ever found to make it.
Banana Nut Bread with Yellow Cake Mix
1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce
3 eggs
1/3 cup oil or applesauce
3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F. Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts. Pour into 2 greased and floured loaf pans or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely. NOTE: Bundt pan, bake approximately 45 minutes.
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F. Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts. Pour into 2 greased and floured loaf pans or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely. NOTE: Bundt pan, bake approximately 45 minutes.
Tomato Gravy
One of our favorite breakfast is biscuits with tomato gravy and bacon. This is how I make my tomato gravy.
Tomato Gravy
4 Tbsp. oil
2 or 3 Tbsp. flour
Salt and pepper
1 (15-oz.) can diced tomatoes, drained
1 cup water
1 (8-oz.) can tomato sauce
Heat oil in a large skillet over medium heat; stir in flour. Cook and stir until light brown. Season to taste with salt and pepper. Pour in diced tomatoes and 1 cup water; stir well. Reduce heat. Pour in tomato sauce; stir. Cover and simmer 15 minutes or until thick. Serve over hot biscuits.
Tomato Gravy
4 Tbsp. oil
2 or 3 Tbsp. flour
Salt and pepper
1 (15-oz.) can diced tomatoes, drained
1 cup water
1 (8-oz.) can tomato sauce
Heat oil in a large skillet over medium heat; stir in flour. Cook and stir until light brown. Season to taste with salt and pepper. Pour in diced tomatoes and 1 cup water; stir well. Reduce heat. Pour in tomato sauce; stir. Cover and simmer 15 minutes or until thick. Serve over hot biscuits.
Easy Baked Ziti
I love Italian food and this hits the spot!!!
Easy Baked Ziti
1 pkg. (16 oz.) ziti pasta
1 jar (26 oz.) spaghetti sauce
1 container (15 oz.) ricotta cheese
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/4 cup parmesan cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water. MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover. BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.
Easy Baked Ziti
1 pkg. (16 oz.) ziti pasta
1 jar (26 oz.) spaghetti sauce
1 container (15 oz.) ricotta cheese
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/4 cup parmesan cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water. MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover. BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.
Cheesy Baked Chicken and Rice
This dish is one of those that you can throw together real quick on a weeknight and fill everyone up.
Cheesy Baked Chicken and Rice
1 can cream of chicken soup
1 cup water (or milk!)
1 Box Rice-a-Roni Cheesy Rice
1/8 tsp seasoning salt (or whatever chicken-type seasoning you like)
4 boneless chicken breasts, or 8 chicken tenderloins
Preheat the oven to 375 degrees. Stir the soup, water/milk, and rice (with the seasoning packet in the box also) in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the seasoning salt. Cover the baking dish. Bake for 1 hour or until the chicken is cooked through. Check on it about halfway through, I had to stir my rice once to keep it from sticking. Enjoy!
Cheesy Baked Chicken and Rice
1 can cream of chicken soup
1 cup water (or milk!)
1 Box Rice-a-Roni Cheesy Rice
1/8 tsp seasoning salt (or whatever chicken-type seasoning you like)
4 boneless chicken breasts, or 8 chicken tenderloins
Preheat the oven to 375 degrees. Stir the soup, water/milk, and rice (with the seasoning packet in the box also) in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the seasoning salt. Cover the baking dish. Bake for 1 hour or until the chicken is cooked through. Check on it about halfway through, I had to stir my rice once to keep it from sticking. Enjoy!
Cherry Cheesecake Fluff Salad
I've made this dessert on several occasions and it's always a hit.
Cherry Cheesecake Fluff Salad
21 ounce canned cherry pie filling
1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor
16 ounces Cool Whip
10 ounces miniature marshmallows
In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip. Mix in the miniature marshmallows until marshmallows are completely coated. Cover and chill for about an hour before serving.
Cherry Cheesecake Fluff Salad
21 ounce canned cherry pie filling
1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor
16 ounces Cool Whip
10 ounces miniature marshmallows
In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip. Mix in the miniature marshmallows until marshmallows are completely coated. Cover and chill for about an hour before serving.
Cracker Barrel Hash Brown Casserole
Every time I go to Cracker Barrel, I have to order these potatoes. This is a pretty close copy-cat recipe.
Cracker Barrel Hash Brown Casserole
2 lbs frozen southern style hash brown potatoes
2 cups sour cream
1 10 1/2 ounce can cream of chicken soup
1/2 cup butter or margarine
1/2 cup chopped onions
2 cups grated cheddar cheese
salt & pepper
Place potatoes in greased 9 x 13-inch pan. Season with salt and pepper. In bowl, combine onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes. Sprinkle with cheddar cheese and melted butter. Bake in 350°F oven for 45 minutes or until cheese is melted.
Cracker Barrel Hash Brown Casserole
2 lbs frozen southern style hash brown potatoes
2 cups sour cream
1 10 1/2 ounce can cream of chicken soup
1/2 cup butter or margarine
1/2 cup chopped onions
2 cups grated cheddar cheese
salt & pepper
Place potatoes in greased 9 x 13-inch pan. Season with salt and pepper. In bowl, combine onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes. Sprinkle with cheddar cheese and melted butter. Bake in 350°F oven for 45 minutes or until cheese is melted.
Forgotten Jambalaya
Love anything Cajun (or in our case, Creole)!!! Here's my recipe for super easy crock-pot Jambalaya.
Forgotten Jambalaya
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage. Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl. Add diced vegetables to the crock pot then top with the tomato mixture. Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts. You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.” Once the crock pot has finished, use forks and shred the chicken in the pot. Adjust the flavoring and add the hot sauce. Cook one cup of white rice separately. When the cooking time is done, fold the cooked rice into the crock pot. After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.
Forgotten Jambalaya
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage. Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl. Add diced vegetables to the crock pot then top with the tomato mixture. Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts. You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.” Once the crock pot has finished, use forks and shred the chicken in the pot. Adjust the flavoring and add the hot sauce. Cook one cup of white rice separately. When the cooking time is done, fold the cooked rice into the crock pot. After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.
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