Chicken Rolls

Here are a couple of variations for this yummy main dish...

Chicken Rolls

2 3 oz. pkgs. cream cheese
1/4 c butter
1/8 tsp pepper
2 c cooked cubed chicken
1 4 oz can mushrooms
2 cans crescent rolls

Optional Sauce:
1 c chicken broth
1 can cream of chicken soup

Cream cheese and butter; fold in pepper, chicken, and mushrooms. Put 1/4 cup stuffing on each roll. Dip roll in additional melted butter, crumbs or walnut chips. Bake on ungreased cookie sheet at 350 for 20 minutes or until brown. Cover with chicken gravy when served. Use pkg of chicken gravy or make from stock. Can also make from broth and soup. Makes 16 stuffed chicken rolls.


Recipe #2 for Chicken Rolls

3 oz cream cheese, softened
3 tbls melted butter
1 tbls milk
2 cups cooked cubed chicken
2 tbsp chopped green onions
1/4 tsp salt
1/8 tsp pepper
2 cans crescent dinner rolls
butter to brush tops

Blend cheese, butter, and milk in a medium bowl until smooth. Add remaining ingredients, except rolls. Mix well. Open crescent rolls carefully and separate where indicated. Place about 1/4 c of meat mixture in the center of dough. Place another roll over top of meat mixture. Seal edges by pressing with the prongs of a fork. Repeat with remaining rolls. Place on a cookie sheet. Brush with butter. Bake at 350 for 20 to 25 minutes or until done. Makes 8 rolls.

Optional sauce:
Heat 1 can cream of chicken soup with 1/4 c milk. Pour over cooked crescents.

Zucchini Time!!!!!!!!!

I have found a ton of good Zucchini recipes. In fact, I made pickles one year out of them. They were actually yummy. My mother in law makes jam that is wonderful!!

Zucchini Muffins

1 1/2 cups all purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tlbs lemon juice

1 tsp vanilla extract

1 cup shredded zucchini

1/4 cup miniature simisweet chocolate chips

1/4 cup chopped walnuts

yield 12 muffins

Directions.

In a bowl combine flour, sugar, cinnamon and salt and baking soda. Combine the egg, oil, milk, lemon juice, and vanilla, mix well. Stir into dry ingredients just until moistened. Fold in Zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.

Fruit Bars

Here is the link to my family recipe blog. These are the dessert bars we had at Relief Society this month.

http://biglersrecipes.blogspot.com/2010/05/fruit-bars.html

Chocolate Oat Squares Recipe | Taste of Home Recipes

Chocolate Oat Squares Recipe | Taste of Home Recipes


I originally got this recipe from Andrea Keller. Joe thought they were amazing. I have been asked for the recipe many times. Enjoy!





48 Servings
Prep: 20 min.
Bake: 25 min.
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
Directions
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.
Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.



Nutrition Facts: 1 serving (1 each) equals 204 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Looking for a key lime pie recipe....

Anyone have a good one I can get from you...Thanks!

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

Sweet and Tangy Chicken Recipe | Taste of Home Recipes

Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
2 bottles (18 ounces each) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice
Directions
Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce.
Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce with rice. Yield: 8 servings.


Nutrition Facts: 1 serving (1 each) equals 111 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Italian Hamburgers

Ingredients
6 tablespoons dry bread crumbs
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound ground beef
6 tablespoons grated Parmesan cheese, divided
1 can (15 ounces) tomato sauce
3/4 teaspoon Italian seasoning
Hot cooked spaghetti, optional
Directions
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties.
In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 192 calories, 9 g fat (4 g saturated fat), 41 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.


I have a picture and link for this recipe on my family's recipe blog www.biglersrecipes.blogspot.com

Creamed Chipped Beef

Okay this is the easiest recipe I've ever come across. My mom used to make this when we were kids and I just recently remembered it. I can start this meal and have it on the table in less than 10 minutes. Paired with a veggie and some fruit and you can have a really easy meal.

Ingredients:
2 pkgs. beef lunch meat, cut up (I always use the really cheap stuff for this, it just works best)
1 stick butter
3 Tbs. flour
2 c. milk
salt and pepper to taste
1-2 slices of toasted bread per person (or more)

Melt butter, add flour and continue to cook and whisk till smooth. Add milk and lunch meat, stir until thick. Add salt and pepper. Serve over toast that has been broken up into pieces.

It's as easy as that.

Cafe Rio Burritos

Sweet Pulled Pork

1 3-5 lb. boneless pork loin roast
1 C. Salsa
1 C. Brown sugar

Place pork on bottom of greased slow cooker, and pour the brown sugar and salsa over. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving.

Cilantro-Lime Rice

1 C. uncooked white rice
1 medium chopped onion
2 T. freshly squeezed lime juice
2 tsp. granulated sugar
3 T. fresh chopped cilantro
1/4 C. water
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime zest
1 (15 oz) can chicken broth

In a saucepan combine rice, onion, butter, garlic, lime zest, chicken broth, and water. Bring to a boil then turn to low heat. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice.

Creamy Tomatillos Salad Dressing

1 C. sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad dressing
6 Tomatillos, husked and cut in half
1/4 C. fresh, chopped cilantro
1 clove garlic, minced
juice from 2 limes, freshly squeezed

Combine all ingredients in a blender and blend until smooth. Store in refrigerator.

Black beans

1 clove garlic, minced
1 tsp. ground cumin
2 T. olive oil
1 15 oz can black beans, rinsed and drained.
1/3 C. salsa
1/2 tsp. salt
2 T. fresh chopped cilantro

Cook garlic and cumin in olive oil over medium heat until you smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving add cilantro.

Layer all the food in a warmed tortilla smother with tomatillo dressing, roll up and enjoy!

I know that it looks like a lot of work, but oh man is it worth it. I have made these twice for lots of company and EVERYONE has enjoyed them. Someone even told me it was better than the real Cafe Rio. They are so good!!

Chicken Parmigiana

Well, I've looked and looked and I can't find my Chicken Parmigiana recipe. It's good, but obviously I don't make it that often. I gave out copies at our Enrichment group, if anyone still has theirs please post it, that way I can have it too.
Thanks,
Amanda

Hamburger Stew

Ingredients

· 2 pounds ground beef

· 2 medium onions, chopped

· 4 cans (14-1/2 ounces each) diced tomatoes

· 6 medium carrots, thinly sliced

· 3 celery ribs, thinly sliced

· 4 medium potatoes, peeled and cubed

· 2 cups water

· 1 to 2 tablespoons salt

· 1 to 2 teaspoons pepper

Directions

•In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. •Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months. •To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add 1 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).

To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

****I have been looking for alot of new recipes to add to my menu's. This website has alot of good ones. http://idahofergusonfamily.blogspot.com/

Johnny Carino's Bowtie Festival

6 boneless, skinless chicken breasts
½ pkg. dry Italian dressing mix

1 jar four cheese alfredo sauce
1 c. swiss cheese (about 1/4 pound=1 cup), cubed

1 can cream of chicken soup
1 can chicken broth

1 pkg. Real Bacon pieces

1 pkg. fresh sliced mushrooms (optional)
Salt and pepper


Combine all in a crock pot. Cook on low 6-7 hours, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta.
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.


**I can't take credit for this one. I got it from my sis-in-law. Really yummy.

Easy Chicken Parmesan

Last night as I was trying to come up with dinner I couldn't find my old Parmesan Chicken Recipe. I haven't made it for a long time. Our In the Kitchen with..group had sampled Amanda Haderlie's recipe but I couldn't find her recipe either so I went searching through the ward cookbook. I found Amanda Fields' recipe and thought I would try it. It was so easy and very good.

Chicken Breasts--I used 5
1 jar of spaghetti sauce 26 oz.
6 tbsp parmesan cheese
1 1/2 cups shredded mozzarella cheese

Put spaghetti sauce in 9x13 baking dish. Add 4 tbsp of parmesan cheese to it. Place chicken on top of sauce and turn over coating both sides. Put tin foil over dish and bake at 375 for 30 min. Uncover and top with mozzarella cheese and rest of parmesan cheese. Bake for 5 more min uncovered or until cheese is melted. Can serve over pasta.

Amanda--could you post yours too? thx

Chicken in a Crust

Filling

1 cup chopped celery
1/2 cup chopped onion
2 cups sliced carrots
2 tbsp butter
Saute until softened

Add
1 can cream of chicken soup
1 cup diced chicken or turkey
1 2 oz can mushrooms, drained (opt)
Mix well, add vegetables and set aside.

Crust
1/2 cup butter
1 cup sour cream
1 egg
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp poultry seasoning

Combine above ingredients and beat until smooth. Spread evenly over bottom and sides of pie pan or 8x8 square. Spoon filling into crust and sprinkle with 1 1/4 cups shredded cheese. Bake at 375 for 30 minutes.

Apple Pie by Grandma Ople

To start this off, I wish I could claim this to be my recipe, but I can't. I do not have a Grandma Ople. I found this recipe on my favorite website, Allrecipes.com. I absolutely love this website. They have thousands upon thousands of recipes. The best part is that people can rate them so when you search for something like Apple Pie, then you can sort it by the rating. This recipe was rated 5 stars by over 2,000 people, so I thought this must be good. After getting a couple bags full of apples (thanks Rachel!!) I decided to make an Apple Pie. I have to say that I agree with the ratings, this recipe was far and away the best Apple pie ever! I hope you all enjoy it as much as I did.

Ingredients:

9 inch double pie crust

1/2 cup unsalted butter

3 tbs. all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp. cinnamon

8 Granny Smith apples - peeled, cored and sliced

Directions:

1. Preheat over to 425 degrees. Melt the butter in a saucepan. Stir in flour to form paste. Add water, white sugar, brown sugar, and cinnamon then bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. (Have top crust ready) Place apples in a bowl, gently pour the sugar/butter liquid over the apples, reserving some liquid for top of crust. Mix gently. (Remember to work fast once the mixture sets it gets difficult to work with.) Pour apple liquid mixture in crust. Place top crust and pour reserved liquid over top crust slowly (lattice crust works best, but any top crust with slits to allow the liquid to seep down into pie works). Pour slowly so that liquid doesn't run off.

3. Bake 15 minutes in the preheated over. Reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

It sounds a little difficult, but it's not. Just have everything ready before you start apples, crusts, everything and you'll do great. Mine tasted wonderful and I used salted butter. The apples don't have to be Granny Smith. A lot of the reviews said they were too tart. Anyway, I hope you try the recipe as well as check out Allrecipes.com. I don't know what I'd do with out this site!

Amanda Haderlie

With Halloween approaching, which is a huge holiday at our house. I thought I would share a fun idea I did last year that Vanessa loved. I made tacos and then on top of each one I put a little bit of sour cream and then put an olive on top and then cut another olive up and put little legs on it and then put eyes on it with little dots of sour cream. I put 2 on each taco. I also made the hotdogs wrapped in biscuit dough with little dots of mustard for eyes.

There are some really fun ideas on the following web site:

http://familyfun.go.com/recipes/special/specialfeature/halloween_ms_food/

HAPPY HALLOWEEN

Hi everyone!!!

We are going to try and get this blog more accessible. We are inviting all sisters to be contributors to this blog. If you would like to be a contributor please let us know and we will get you set up. If I had your email I have sent you an invite.

Sausage and Shrimp in one pot

by Rachel Gillette

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound hot or sweet bulk Italian sausage or 1 pound of links, split from casings
2 cubanelle peppers, seeded and chopped
1 red onion, chopped
4 cloves garlic, finely chopped
Salt and pepper
1 15-ounce can fire-roasted diced tomatoes or stewed tomatoes
1 cup chicken stock
1 bay leaf, fresh or dried
1 pound large, peeled, deveined shrimp
A handful of basil leaves, torn or shredded
1/4 cup flat-leaf parsley, a handful, chopped
1 loaf ciabatta bread (Ijust made my own french bread)

Heat a large, high-sided skillet or Dutch oven over medium to medium-high heat with EVOO, a couple of turns of the pan. Add the sausage, crumble and brown 3-4 minutes then add peppers, onions and garlic, and season with salt and pepper. Cook 5 minutes more so the vegetables start to soften.

Add tomatoes, stock and bay leaf, stir and bring up to a boil. Add shrimp and cover with a tight-fitting lid. Cook 5 minutes, uncover and stir in basil and parsley. Turn off heat.

Crisp bread in the hot oven. Serve stoup in shallow bowls with crusty bread alongside for mopping.

Kennedy and I watched the Rachael Ray show the other day, and this is what she demo-ed, so we tried it that night, and it is yummy

Spinach – bacon macaroni and cheese

by Rachel Gillette

3 C. medium shell macaroni, uncooked
1 pkg. (6 oz.) fresh baby spinach leaves
4 slices bacon, chopped
2 Tbs. flour
2 C. milk
2 C. Shredded cheddar cheese
¼ C. grated Parmesan cheese

Heat oven to 350.

Cook Macaroni as directed on package, add spinach the last minute. Cook bacon in large saucepan. Remove bacon, save drippings in pan.
Add flour to drippings, cook and stir until bubbly. Gradually pour in milk. Bring to boil, stirring constantly; cook and stir 3-5 mins or until thinkened.
Stir in 1 C. cheddar cheese and parmesan; cook and stir until melted. add bacon and macaroni; mix well.
Pour into 1 ½ qt. casserole dish, top with remaining cheddar. Bake 20 minutes.


I left out the spinach this time and the kids thought it was the "real" macaroni and cheese, just with bacon, which they loved.

Chicken Chili

2-4 chicken breasts, cooked and shredded or cubed ( I have also use canned chicken)
1 1/2 - 2 cans chicken broth
1 small can of Rotel tomatoes and green chilis
1 small can stewed tomatoes
1 can corn
1 15 oz can black beans
1 15 oz can kidney beans
2 tsp cumin seeds
garlic powder to taste

Mix all ingredients in a pot and cook until warm.
Serve with sour cream on top.