Potsie's Creamed Chicken and Biscuits Casserole

ingredients :

1 small onion

1 1/2 teaspoons butter

2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup mayonnaise

1 cup milk

1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper

1 1/2 cups shredded mild cheddar cheese

refrigerated biscuit

Directions:

Preheat oven to 350.

Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.

Chop the onion.

Heat butter in a small nonstick skillet and saute until tender.

Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.

Bake for 15 minutes and remove from oven.

Sprinkle 1 cup of the cheese over the baked mixture.

Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.

Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

NOTE: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time.

Cauliflower Salad!!!

Ingredients:

1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend

together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste

Directions:

mix all together and you can garnish with egg slices and parsley

chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

Strawberry Heaven

INGREDIENTS

SERVINGS 15

1 angel food cake

1 (16 ounce) container Cool Whip

8 ounces cream cheese

1 cup sugar, divided

1 teaspoon vanilla extract

1 quart fresh strawberries, sliced

3 tablespoons cornstarch

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 tablespoon lemon juice

1 cup water

DIRECTIONS

Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Set aside to cool slightly.

Stir in sliced strawberries.

Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.

Press into 9x13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.

Beat until smooth.

Stir in remaining Cool Whip.

Spread evenly over cake layer.

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Refrigerate 2 to 3 hours before serving.

Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

WE BET YOU’VE NEVER MADE HARD BOILED EGGS LIKE THIS BEFORE

There are a ton of ways to enjoy your morning protein in the morning and having them made this way was really interesting. I would have never thought to make my eggs this way ever. Now, you would think that they would taste the same after being cooked this way right? Well…. you are wrong!

When you make your eggs using this new method they taste a lot better and clean-up is a heck of a lot easier surprisingly.

You are going to flip when you see this! The best part is that all you have to do is throw them in and then they’re done!

If you didn’t think there was an easier way to get hard boiled eggs well, there is and it means putting them in the oven.

Step By Step Directions To Follow

Preheat the oven to 325 degrees or 350 if your oven runs cooler

Place eggs individually in a mini muffin tin and cook them for 30 minutes, then place them in cool water for about 10 minutes.

Finished!

Baking them in the oven actually has the eggs come out a little creamier than if you were to hard-boil them in water. This is the best way to make eggs if you need them in bulk and they will cook perfectly all throughout.

Enjoy!

KFC Original Recipe Chicken

1 whole chicken, cut into pieces

3 beaten eggs

4 tablespoons oil

For the coating

2 cups flour

4 teaspoons paprika

2 1/2 teaspoons salt

1 teaspoon pepper

1 teaspoon poultry seasoning

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon tarragon

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/2 teaspoon celery salt

Directions:

1 Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

2 Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

11 Herbs and spices...... Enjoy. Disclosure: Add Catchup...This makes it my recipe' KFC = Kool Freaken Chicken

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6

Ingredients

•4 cups rice, prepared (white or brown) refrigerated & day old is best

•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked

•1 cup peas & carrots, frozen

•1 white onion, chopped

•2 cloves garlic, minced

•2 eggs

•3 tablespoons sesame oil

•¼ cup soy sauce

Instructions

1.Prepare rice according to package instructions to yield 4 cups cooked rice.

2.Heat sesame oil in a large skillet on medium heat.

3.Add onion, garlic, peas, and carrots. Stir fry until tender.

4.Crack eggs into pan and scramble, mixing throughout vegetables.

5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Dr Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)

24 oz. (2 cans) Dr. Pepper

1 medium onion, cut in quarters and then again in half

2 garlic cloves, minced

1 1/2 teaspoons dry ground mustard

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

1/4 cup apple cider vinegar

3 tablespoons Worcestershire Sauce

Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Slow Cooker Sweet Garlic Chicken

Ingredients:

4-6 chicken breasts

1 cup packed brown sugar

2/3 cup vinegar (I used apple cider vinegar)

1/4 cup lemon-lime soda (diet or regular)

2-3 Tablespoons minced garlic

2 Tablespoons soy sauce

1 teaspoon fresh ground pepper

2 Tablespoons corn starch

2 Tablespoons water

Red pepper flakes (optional)

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Delicious! Dare I say... better than the baked version

Easter Story Cookies - make the night before Easter

Ingredients: 

1 cup whole pecans 

1 tsp white vinegar 

3 egg whites 

pinch salt 

1 cup sugar 

plastic ziploc bag 

wooden spoon 

tape 

Holy Bible 

Directions:

Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 

Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. 

Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.

Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Paula Deen's "Not Yo' Mama's Banana Pudding"

Ingredients:

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers

6 to 8 bananas, sliced

2 cups whole milk

1 (5 oz.) box instant French Vanilla pudding

1 (8 oz.) package cream cheese

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.

Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.

Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies. 

Refrigerate until ready to serve!

Loaded Baked Potato & Chicken Casserole

Ingredients

2lbs chicken breast

8 potatoes

1/3 cup Olive Oil

1 1/2 tsp salt

1 TBS fresh Ground Pepper

1 TBS Paprika

2 TBS Garlic Powder

6 TBS Hot Sauce

{Toppings}

2 cups Shredded Cheese

1 cup crumbled Bacon

1 cup diced Green Onion

Instructions

Preheat oven 500F

In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce

Cube the potatoes & add to the bowl

Coat a 9x13 dish with cooking spray

Add potatoes, allow for excess sauce in the bowl

Bake the potatoes for 45 minutes, stir every 15 minutes

Cube the chicken & add it to the bowl with the left over sauce

Mix together cheese, bacon & green onion in a small separate bowl

Once potatoes are done, add the uncooked marinated chicken

Then layer the toppings over the chicken

Bake for 15 minutes or until the chicken is cooked

Outback Steakhouse Alice Springs Chicken

Recipe:

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.

Vegan Cake Batter Ice Cream

Ingredients:

5 frozen bananas

2 tablespoons pure vanilla extract

1 teaspoon butter extract

1/4 teaspoon almond extract

1/4 teaspoon maple extract

1/4 teaspoon baking soda

2 tablespoons agave nectar (I'd sub honey or maple syrup.)

2 tablespoons sprinkles (I'd bite the bullet and leave the sprinkles in! So fun and yum!! Gotta enjoy life. :)

Directions:

Slice frozen bananas into chunks and pulse them in a food processor until smooth.

Add remaining ingredients except for the sprinkles, and pulse until smooth.

Add sprinkles and gently them fold into the batter.

Serve and enjoy.

Use the picture above as your guide.

Stacie Allred's Broccoli Salad

Ingredients:

Salad:

4 C Broccoli tops, cut into bite-sized pieces

1/2 C Green Onions

1/2 C Sunflower Seeds

1 C Craisins

1 C Red Seedless Grapes, sliced in half

1/2 lb Bacon, cut up, fried and drained

Dressing:

1 C Mayonnaise

1/3 C Sugar

1 Tbsp Apple Cider Vinegar

Directions:

Mix salad ingredients well.

Mix dressing in a separate bowl.

Pour dressing over salad and toss well.

Cover and refrigerate for at least one hour prior to serving.

When ready to serve, stir well again.

Chicken Tortilla Slow Cooker Soup

Ingredients:

1 pound shredded, cooked chicken

15 oz can whole peeled tomatoes, mashed

10 oz can enchilada sauce

1 medium onion, chopped

4 oz can chopped green chile peppers

2 cloves garlic, minced

2 cups water

14.5 oz can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

10 oz package frozen corn

1 Tbps chopped cilantro

7 corn tortillas

vegetable oil

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Homemade Carpet Shampoo & Febreze Recipes

CARPET SHAMPOO SOLUTION:

1 Cup Oxyclean

1 Cup Febreze*

1 Cup Distilled White Vinegar

*This homemade version works fabulously!

Pour contents into shampooer tank and mix with hot water to fill tank completely. This will not only clean your carpets it will also deodorize. It will smell slightly of vinegar until the carpet is dry, then will smell like Febreze...

Be sure to test spot with the solution just to be safe, however this should be safe for ALL carpets.

To save even more $$$ make your own Febreze too! For just $0.15 a Bottle! Here is the Recipe...

*** Homemade Febreze ***

What you'll need:

1/8 Cup of fabric softener (I used Downy April Fresh)

2 tablespoons Baking Soda

Hot tap water

Spray bottle (I used my empty 27 oz. Febreze bottle)

Preparation:

Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Don't forget to twist the nozzle over to the LOCK position if you're using a Febreze bottle.

How to Clean Your Cookie Sheets

You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste.

Then you rub it on the offending dirt, stain, grease...whatever!

You can usually just use your fingers...but you can also use a small sponge as well.

Taco Seasoning

1 T chili powder

1 T ground cumin

1 T garlic powder

1 T onion powder

1/4 - 1/2 T crushed red pepper

Chocolate Oatmeal No Bake Cookies

1/2 C Butter

2 C Sugar

1/2 C Milk

4 Tbsp Cocoa

1/2 C Peanut Butter

3 1/2 C Quick cooking Oats

2 tsp. Vanilla 

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Sex in a Pan

Crust

    1 cup pecans, chopped

    3 tbsp white sugar

    ½ cup butter

    1 cup flour

Cream cheese layer

    1 8 oz package cream cheese

    1 cup powdered sugar (use ½ cup for less sweetness)

    1 cup whipped cream or cool whip

Vanilla pudding

    1 package of instant vanilla pudding (5.1 oz or 144 g)

    3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

    1 package of instant chocolate pudding (5.1 oz or 144 g)

    3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

    2 cups whipped cream or cool whip

    shaved chocolate

Instructions

    Preheat oven to 350 F degrees.

    Spray a 9x13 inch baking dish with cooking spray.

    In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.

    Bake it for about 20 minutes.

    Prepare the vanilla pudding as per the instructions on the package.

    Prepare the chocolate pudding as per the instructions on the package.

    In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.

CLEANING YOUR OVEN - The easiest way EVER!

Begin by preheating the oven to 150 degrees (or your lowest setting available). While the oven is heating, put on a pot of water to boil. Once the oven has reached 150, turn it off and pour 1 cup of ammonia into a heat safe bowl or baking dish and place it on the top rack of the oven. Place the pot of boiling water on the bottom rack, close the oven door, and leave them both in the oven overnight. 

The next morning, open the oven and remove both the bowl of ammonia and the pot of water, keep the ammonia – you’ll use it later. Remove the racks and leave the oven door open to air out for 15 minutes. Add 1-2 teaspoons of dishwashing liquid to the ammonia, along with 4 cups of warm water, and using a heavy-duty nylon scrubbing pad dipped in the ammonia mixture, begin to wipe away the softened grease and grime along the sides and bottom of the oven. 

It should be a fairly easy job at this point. Wear some kitchen gloves, since ammonia can be caustic to skin. Rinse/wipe clean with a damp cloth.

BACON BREAD

Ingredients

12 bacon strips, diced

1 loaf (1 pound) frozen bread dough, thawed

2 tablespoons olive oil, divided

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 envelope (1 ounce) ranch salad dressing mix

Directions

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.

Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.

Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts

1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.