Chicken Roll Ups

Chicken Roll Ups

Ingredients

 

3/4 cup dry herb seasoned stuffing

8 oz. cream cheese, softened

4 T butter, softened

1/8 t pepper

2 cups diced cooked chicken

1 T chopped green onion

2 (8 oz) cans refrigerated crescent rolls

3 T butter, melted

Directions

 

Preheat oven to 375.

 

Crush stuffing and set aside.  In a large bowl mix together cream cheese, the 4 T softened butter, pepper, and chicken.  Separate crescent rolls into 8 triangles, as marked from can.  Spoon 1/4 cup of chicken mixture near base of triangle and roll up, crescent style.  Brush each roll with melted butter then dip in stuffing crumbs. 

 

Place on an ungreased baking sheet and bake at 375 for 12-15 minutes or until golden brown.  Serve hot with a favorite cream sauce or gravy.

 

Celery, mushrooms or any other favorite ingredients can be added to the cream cheese mixture.

Crock Pot Potato Soup

Ingredients

·         1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

·         2 (14 oz.) cans chicken broth

·         1 (10.75 oz.) can cream of chicken soup

·         1/2c chopped onion

·         1/3 tsp. ground black pepper

·         1 (8oz) package cream cheese (softened)

·         2 cups cubed ham

Directions

In a slow cooker, combine potatoes, ham, broth, soup, onion, and pepper.  Cover, and cook on low for 5 hours.  Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

Garnish with green onion if desired.

Caroline's Dill Dip

 – Honolulu Star Bulletin

1 cup mayo
1 cup sour cream or Greek yogurt
3 Tbs chives, chopped
1 ½ tsp dill (dried) or 1 Tbs fresh, chopped
1 Tbs Italian parsley (fresh), chopped
1 tsp seasoned salt
1 tsp pepper

Mix & Chill, serve with crudité.

Caroline's Almond Brittle Bars

 – Farm Journal
10x15 pan, 375° for 23-25 minutes

Cream: 1 cup butter, softened
                1 tsp salt
                ¾ tsp almond extract
                1 cup sugar
Add:      2 cups all-purpose flour, sifted
                ½ cup sliced almonds
                1 cup chocolate chips

Line 10x15 pan with parchment paper, or grease well.  Press dough into pan, evenly.  Bake at 375° for 23-25 minutes or until lightly golden brown and cooked through.  Cut and remove from pan while warm.

Caroline’s Brunch Casserole

9x13 pan, 425° & 350°

32 oz Hash Brown potatoes – frozen (shredded or diced, doesn’t matter)

¾ cup butter, melted

1 # breakfast sausage, chopped

4 slices thick cut bacon, sliced

1 cup mushrooms, sliced

½ cup onion, diced

½ cup bell pepper, diced1 cup cheddar cheese, grated

8 eggs

¾ cup heavy whipping cream (or milk)

1 cup cheddar cheese (shredded)

1 cup Jarlsberg or Jack cheese, grated (or any melty cheese like Gruyere or just double the cheddar)

½ cup tomato, diced

½ cup green onion or chives, sliced

¼ cup pesto sauce

¼ tsp salt

1 tsp pepper

1. Press hash browns into 9x13 pan, break up any large pieces.  Pour melted butter over potatoes and bake at 425° for 35 minutes or until light brown.
2. While hash browns bake, sauté next 5 ingredients, set aside and let cool.
3. Whisk eggs and cream, stir in rest of ingredients and (cooled) sautéed veggies.  Pour mixture over baked hash browns. Bake at 350° 30-40 minutes, or until toothpick comes out clean, when inserted.

*I usually completed the first two steps at night, then pop everything into the refrigerator.  And complete step 3 in the morning

Chicken Cacciatore

Ingredients

2 Cups Cubed Chicken

¼ Cup Butter

2 Tbsp Olive Oil

1 Onion

2 Cups Bell Peppers

2 Cloves Garlic, Minced

1 tsp salt

½ tsp pepper

½ tsp basil

2 Cans Stewed Tomatoes with Liquid

½ Cup Chicken Broth

Rice or Orzo Pasta

Instructions

1)      Brown Chicken in butter and oil.

2)      Add onion, peppers, garlic, salt, pepper, and basil.  Cook, stirring occasionally until onion is tender.

3)      Add stewed tomatoes.  Bring to a boil.

4)      Cover, reduce heat and simmer for 20 minutes, stir occasionally.

5)      Add chicken broth and simmer for 10 minutes.

6)      Serve over rice or pasta.

Recipe shared by Kimberly A.

Southwest Spaghetti Squash

Ingredients

1 Spaghetti Squash (about 3 pounds)

1 15-ounce can mild rotel tomatoes

1 15-ounce can black beans, rinsed and drained

½ cup shredded Monterrey Jack cheese

¼ cup finely chopped cilantro **I substitute chopped parsley or omit altogether

1 teaspoon ground cumin

¼ teaspoon garlic salt

¼ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.  Spray baking pan with nonstick cooking spray.  I use olive oil.

Cut squash in half lengthwise.  Remove and discard seeds.  Place squash, cut side down, in prepared baking pan.  Add ½ inch water.  Bake 45 minutes to 1 hour or just until tender.  **I use the convection oven for 15-20 minutes.

Or

Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add 1 cup of water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.

When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.

1.      Scrape “spaghetti” into a mixing bowl.

2.      Add rotel tomatoes, black beans, ½ cup shredded Monterrey Jack cheese, ¼ cup finely chopped cilantro (optional),  ground cumin, garlic salt,  and black pepper.

3.      Toss well. 

4.      Spoon mixture into prepared baking dish. 

5.      Sprinkle with ¼ cup shredded Monterrey Jack cheese.

6.      Bake, uncovered, 30 – 35 minutes or until heated through. **I use the convection oven for 15-20 minutes.   Serve immediately.

Makes 4 servings.

I like it served over lettuce.

Recipe shared by Kimberly A.

Fettuccine Veggie Explosion

(Serving for 1)

Ingredients

1 cup fettuccine noodles

½ cup broccoli florets

½ cup red pepper chunks

½ cup large zucchini chunks

1 wedge laughing cow Swiss cheese

1 tablespoon sour cream

2 teaspoons Parmesan-style topping

salt and pepper to taste

garlic powder (optional)

Instructions

1        Prepare pasta according to instructions.

2        Steam veggies for 2-3 minutes.

3        Place pasta in a microwave safe bowl and top with the cheese wedge, sour cream, and Parmesan cheese.  Microwave for one minute.

4        Stir well and then microwave for an additional minute.

5        Mix in veggies and season with salt and pepper.  If you like add some garlic powder.

Recipe shared by Kimberley A.

Vegetarian Chili

Ingredients

2 tablespoons olive oil

½ cup onion

4 cloves garlic, minced

1 green bell pepper, diced

1 zucchini, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 15-ounce can pinto beans

1 15-ounce can black beans

1 15-ounce can garbanzo beans

1 15-ounce can tomato sauce

Grated cheddar cheese (optional)

Instructions

1.       Heat olive oil in saucepan.  Saute onion, garlic, green pepper, and zucchini for 5 minutes.

2.       Add remaining ingredients. Simmer for 30 minutes to combine flavors.

***This may be served over a bed of rice or a potato.

Recipe shared by: Kimberly A.

No-Bake Energy Bites

No-Bake Energy Bites

Ingredients

1 cup (dry) oatmeal (I used old-fashioned oats)

2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips (optional)

1/3 cup honey

1 tsp. vanilla extract

Instructions

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Shared by Kimberly A.

(c) 2012 Gimme Some Oven. All rights reserved.

Baked Oatmeal Breakfast Cookies

In a mixing bowl:

Mash 2 ripe bananas

Add 1 cup unsweetened applesauce

Mix well

Add:

            1 ½ cups rolled oats

            1 teaspoon cinnamon

            1/3 cup raisins

            2 tablespoons walnuts (optional)

Mix well.  Spoon onto greased cookie sheet.  Flatten a little.  Bake at 350 degrees for 35–38 minutes.  Remove from cookie sheet onto cooling rack.

Recipe from: Kimberly A.