Creamy Swiss Chicken

This recipe is so simple and so delicious. My family loves it when we have this for dinner. Even the kids eat it all up!!

4 boneless chicken breasts (make sure they are not too thick)
1 can cream of chicken soup
1/4 cup white cooking wine
1 package Stove Top Chicken stuffing
1/2 cup melted butter or margarine
Swiss cheese slices

Arrange chicken in a 13x9 pan. Put a slice of swiss cheese on each chicken breast. Mix together cooking wine and cream of chicken soup then pour on top of chicken. Pour stuffing on top of chicken then drizzle butter evenly on top.
Bake at 350 degrees for 40-45 minutes.

ENJOY!

memorial day recipes

Most of you probably have made these but they are some of my favorites so i brought them to our BBQ today.

Dump fruit salad

1 can peach pie filling
1 can mandarin oj's
1 can chunk pineapple
add any fruit to your liking (apples don't work too well since they are too crunchy)

7 Layer salad

start at the bottom of a large bowl and layer as thus:
broken lettuce
defrosted frozen peas
hard boiled and sliced eggs
chopped celery
chopped green onions
dressing: 1 pint mayo, 1 T sugar, 2 T Parmesan cheese
shredded cheese
diced tomatoes
cooked, crumbled bacon

Rhubarb Crunch

1 C flour
3/4 C quick oats
1 C brown sugar
1/2 C melted butter
1 T cinnamon
4 C rhubarb, cut in 1 inch pieces
1 C cold water
1 C sugar
2 T cornstarch
1 T vanilla

butter the bottom of a 9x9 inch baking dish. mix flour, oats, brown sugar, butter and cinnamon together and divide in half. press one-half of mixture in the bottom of dish. spread rhubarb evenly over pressed crumb mixture. in saucepan, combine water, sugar, and cornstarch and bring to a boil. stir until thick and clear; remove from heat and stir in vanilla. pour this over rhubarb. top with remaining crumb mixture. bake at 350 for one hour. best with vanilla ice cream.

Scotcharoos

1 C sugar
1 C light karo syrup
1 C smooth peanut butter
6 C rice krispies
1 C butterscotch chips
1 C chocolate chips

cook sugar and karo syrup together until bubbly. take off heat and add peanut butter and mix until smooth. pour over rice krispies in large bowl and mix until well combined. press into a 9x13 pan. melt together the butterscotch and chocolate chips and spread over the top of the rice krispies mixture. let stand until cool.

Sour Cream Banana Bars

These are so good and really easy to make. Everyone loves them, especially my kids. I like to take them to a BBQ or potluck because they are baked in a jelly roll pan there is lots to go around.

Sour Cream Banana Bars

1 1/2 c sugar
1 c sour cream
1/2 c butter softened
1 1/2 c mashed bananas (3)
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 c flour

Spray 15 x 10 jelly roll pan with non stick cooking spray. Mix sugar, butter, sour cream and eggs together on low for 1 minute. Beat in bananas and vanilla on low for 1 minute. Mix in dry ingredients on medium for 1 minute. Pour into pan. Bake on 375^ for 20-25 minutes. Frost with Brown Butter Frosting.

Brown Butter Frosting.

1/4 c butter
2 1/2 c powdered sugar
1 tsp vanilla
3 Tbsp milk

Heat butter over medium heat until it reaches a delicate (light to medium brown) color. It might seem like you are burning it but as long as it isn't black it should work out just fine. Use a mixer to beat in powdered sugar, vanilla and milk. Keep adding small amounts of powdered sugar and milk until it is a good consistency, not too runny. This frosting spreads best on a warm cake. I usually start this before the cake is finished and frost after cooling for only a few minutes.

Angels on Horseback? (family name)

8-10 chicken breasts
1 pkg. of bacon
1 pkg. of roast beef(lunch meat)

Wrap each breast in beef then bacon

Lay in 9x13 pan

Cover with sauce

Mix together:
2 cups sour cream
1 can cream of mushroom
1 can cream of chicken

Sread over top of chicken

Bake for 2 hours on 250

Yummy sunday dinner with a baked potato or rice a roni!
*My uncle said this dish was better than...angels riding on horseback?
Ms. Kristen

Tomato Florentine Soup

2 tsp. olive oil
3 clove garlic
2- 14 oz. cans chicken broth
8 oz. of cheese tortellinis
1- 14 oz. can chopped tomatoes in juice
1/2- 10 oz. bag fresh spinach, stemmed and washed or packaged of frozen
6 basil leaves, chopped
salt and pepper to taste
1/4 c. parmesan cheese

Heat the olive oil in a large sauce pan. Add the garlic and cook until fragrant, without browning-about 30 seconds. Stir in chicken broth and bring to a boil. Add tortellini and cook just until tortellini are tender, reduce heat. Add tomatoes, with juice, spinach and basil. Season to taste with salt and pepper. Simmer just until spinach is tender. Remove from heat. Ladle soup into bowls and sprinkle with parmesan cheese.

***

This is a very fresh tasting soup. It is an ideal summer soup, as in light and not heavy. Yummy.

Tortellini Soup

1 lb. mild Italian sausage (I use ground turkey sausage, available in 1 lb. pkgs. from Wal-Mart)
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 1/2 oz.) cans beef broth
1/2 c. apple juice (or just more broth)
3 carrots, sliced
1 (28 oz.) can crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 c. sliced zucchini (optional)
4 T. dried parsley (or fresh chopped)
8 oz. frozen or refrigerated tortellini

Fresh grated Parmesan for garnish

Brown sausage. Drain and add onion and garlic, cook until tender. Add water, broth, juice, carrots, tomatoes, basil, oregano. zucchini, parsley. Simmer 30 min. Add tortellini last 5-10 min and cook until tender, but not soggy. Garnish with Parmesan

I just tried this recipe for the first time last night and it had delicious flavor.

Tomato Bacon Fusilli

12 oz fusilli
1/4 cup butter
1/4 cup flour
1 t salt
1/4 t pepper
2 cups milk
1 1/2 cups parmesan
2 t parsley
8 slices of bacon, crispy and crumbled
2 medium tomatoes, chopped

-Cook & drain pasta according to package
-Melt butter in saucepan
-Stir in flour, salt and pepper
-Blend in milk
-Stir constantly until thick and bubbly
-Stir in cheese, parsley, bacon, pasta, and tomatoes.
-Toss and serve immediately

This dish is rich and yummy. It's kind of hard to toss, since the parmesan is melting everywhere, but it's really good.

Tomato Mozzarella Salad

3 large tomatoes

8 oz. mozzarella cheese slices

1/4 cup fresh basil chopped

3 tbls. olive oil

3 tbls. balsamic vinegar

salt and pepper

1. Arrange tomato and cheese slices on a serving platter, overlapping slices

2. Combine olive oil an balsamic vinegar in small bowl. Stir and add salt and pepper to taste

3. Drizzle over tomatoes and cheese slices. Sprinkle with fresh chopped basil and serve

This is also good when you take a slice of the tomato and cheese and put it on a piece of sliced french bread that has been brushed with olive oil and slightly toasted in the oven. Also excellent on top of a cheese pizza. So fresh and healthy and a great alternative to a typical salad..

Frozen Strawberry Delight

I got this recipe from a friend and it is perfect for this warmer weather and because strawberries are in season now.

4 cups sliced fresh strawberries
1/4 c. lemon juice
3 c. cool whip
1 can sweetened condensed milk
8 oreos (crushed)
1 T. butter (melted)

Smash two cups of the fresh berries. Add in lemon juice and sweetened condensed milk and 2 c. of cool whip. Mix together well.
Line a bread pan with tin foil and then pour the mixture into the pan.
Mix together crushed oreos and butter and then press into mixture in the pan.
Put in freezer for at LEAST 6 HOURS

Remove from freezer and turn upside down onto a platter. Cookie crust will be on bottom. Then spread remaining cool whip on the top side and then place remaining sliced berries on top.
Slice into slices and serve cold.

This looks divine turned onto a platter and looks much fancier than the prep work that goes into it. Great for serving.
Sorry, no photo, we ate it too fast!

Pizza on the BBQ

Pizza Dough

1 cup tap water
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 tablespoon sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 1/2 teaspoons dry yeast

If you have a bread machine, just dump everything in and set machine to dough cycle (should take just about an hour.) If not, you can use warm water to start your yeast, then add the remaining ingredients. Knead for a few minutes then allow to raise in a warm spot for 35 minutes. Punch down and allow to knead again for 20 minutes.

Here comes the best part:

Divide dough into 4 to 6 pieces (depending upon the size of pizzas you want). I let each person make their own, so they are about the size of a medium plate. Roll out and spray both sides with cooking spray. Layer inbetween tin foil for easy transfer to the grill. With the grill preheated, place dough circles on grill. Grill over medium heat for 2 to 3 minutes, or until they show grill marks. Remove from grill and return to the kitchen. Assemble pizzas using your favorite toppings on the grilled side of the pizza. Return to the grill and cook an additional 4 to 5 minutes, or until cheese is melted.

These are so fast and easy and my kids love to make the kind of pizza they want to eat. Best of all, they are actually excited about what's for dinner!

Homemade Oreos

I was at the store this morning to get the ingredients for these because they are so easy and so delicious, but I forgot the shortening! I guess my girls will have to wait to be "makers" with mom!

2 packages of cake mix (any flavor, but I always prefer chocolate)
4 eggs
1/2 cup shortening
1/2 cup vegetable oil

-Mix altogether.
-Spoon onto cookie sheet (a cookie scoop works perfect)
-Bake at 350 for 8-10 minutes
-When cooled, frost the back side of a cookie and sandwich together with another cookie. So yummy!

Poppy Seed Chicken, Bruschetta Chicken Bake

Poppy Seed Chicken

4 chicken breasts
16 oz. sour cream
2 cans cream of chicken soup

3/4 cup melted butter
1 plastic sleeve roll of crushed ritz crackers
2 T. poppy seeds

Cook chicken and shread or dice. Add sour cream and chicken soup. Spread in 9x13 pan.
Combine melted butter, crushed ritz and poppy seeds and sprinkle over chicken mixture.

Bake 350 degrees for 35 min. Serve over cooked angel hair pasta noodles.


Bruschetta Chicken Bake

1 (14 1/2 oz.) can diced tomatoes, undrained
1 (16 oz.) pkg. stove top stuffing mix for chicken
1/2 c. water
2 cloves minced garlic
1 1/2 lbs. boneless chicken cut into bite sized pieces
1 tsp. dried basil
1 c. shredded mozzerella cheese

Preheat oven to 400 degrees. Place tomatoes in medium bowl. Add stuffing mix, water and garlic: stir until just moistened. Set aside.
Place chicken in 9x13 baking dish. sprinkle with basil and cheese. Top with stuffing mixture.
Bake until chicken is cooked through. (About 30 min. if chicken is cut up into bite sized pieces.)

Chicken triangles

I think most people have made this but i just met a few who had never heard of it and it is my kids absolute favorite dinner.


Chicken Triangles


2 cans Pillsbury crescent rolls
4 chicken breasts, boiled and cut up or shredded into small pieces
1 small can of mushrooms (good without for those of us who hate mushrooms)
1 cube melted butter
1 cup Italian bread crumbs (or more if you need it)
4 oz. cream cheese
2 cans cream of mushroom soup
2 bullion cubes
a little milk


Boil chicken and cut it or shred it to be little pieces. Mix softened cream cheese, mushrooms (if so desired) and chicken. Take individual crescent rolls (just like you would to roll it up if you were to make them into actual rolls) and roll them out a little bigger and place a heaping spoon (regular cereal spoon) of the chicken mixture into the middle of the roll and then pull up the sides and make a pyramid (thus the triangle name) and pinch to seal the sides. roll in butter then into bread crumbs. place on a cookie sheet. do this until all crescent rolls are gone. bake at 350 10-12 minutes or until golden brown. while baking, in a saucepan, mix soup bullion and a can of milk. mix until all incorporated and is warmed. serve as gravy over triangles. enjoy.

Crockpot Mexican Chicken

This dish won People's Choice in 6th Ward's Chili Cook-off last year. It's not really chili, but I took it so that I had something WW friendly to eat. It's a CORE recipe and for FLEX people, 1 cup is only 3 pts.

Crockpot Mexican Chicken

3 cans corn niblets
3-4 chicken breasts
3 cans black beans (drained)
1 jar chunky salsa
taco seasoning

spray crockpot with pam
put corn in bottom of pot.
place chick (fresh or frozen) on top.
sprinkly taco seasoning on top of that
pour in jar of salsa
Pour beans on top of that
Cook on low about 5 hours. After about 4 hours, shred the chicken with a fork (should be tender enough to just shred apart by stirring - or sometimes I'll take out the chicken, shred it up and place it back in the crockpot).

Serve it up and eat! You can put sour cream or cheese or whatever on top. I love to add some tortilla chips for some crunch.

BBQ Turkey Meatballs

I got this recipe when I first joined the Sautter family. Judy has made it for a long time and it was always a main dish that everyone looked forward to. She served it over rice but it can also be served over mashed potatoes.

First step is the meatballs: (picture excludes ground meat)

1 1/2 lb ground Turkey or Beef

1/2 cup oatmeal
1 tsp salt

1/4 tsp pepper
1/2 can evaporated milk

1/2c bread crumbs
1 egg

1 tsp chili powder
1 tsp garlic powder

Mix altogether in a bowl. I use my hands, but you can use a spoon....i like to know it is really mushed together.

Roll or pretty much shape into golf ball size balls and place in a casserole dish in a single layer. This step gets kinda messy.

Second Step is the Sauce:

1 cup ketchup

1/2c brown sugar
1/2 tsp liquid smoke

1/2 tsp garlic powder
1/4 cup chopped onion (optional)

Mix altogether in a small bowl and spoon over meatballs.

Third Step is baking:

Bake in oven at 350 degrees for 30 minutes. stir meatballs and return to oven for 10 more minutes. Cook rice while meatballs are cooking and serve meatballs over rice. It is really good with a little extra sauce over the rice also. This is a great meal to freeze or make the night before or during a morning nap. Then just pop it in the oven when you are ready. I hope you enjoy this recipe as much as we all do.

The finished product

Please let me know if you have ANY questions. I hope you enjoy it as much as we do!

Spanish Rice

I learned this recipe from my mom, but she doesn't use cups, tbsp, etc. so I had to figure them out for myself. This rice is much better than the sides you get at any Mexican Restaurant.

Makes 4-6 servings

3/4 cup long grain rice
3 Tbsp vegetable oil
4 cups water
5 tsp Knorr Tomato Bouillon
2 slices green bell pepper

Heat vegetable oil in a skillet. Add the rice and still occasionally until light to golden brown. Add water. Careful, it will steam up and splash back at you. Stir in the Tomato Bouillon and add the bell pepper slices. Cover, stir occasionally until water is absorbed. If rice is not tender enough add more water 1/4 cup at a time until reaches desired tenderness. Rice should be plump and "dry" looking. Too much water will make it mushy. ENJOY!

I hope you all like this recipe. I am always afraid to submitt recipes in the event that someone doesn't like my recipe, but hopefully this one won't disappoint.

Scones with Buttermilk Syrup

I got this one from Spencer's cousin. She made it for us during Conference a few weeks ago. It is so fast and delicious!

3 Tbsp yeast
4 cups warm water
4 Tbsp sugar
1 Tbsp salt
3 Tbsp oil
About 9 cups flour

Dissolve the yeast, water and sugar together and let stand 5 minutes until foamy. Add the salt and oil, then the flour one cup at a time. Mix well and let dough rise for 30 minutes before frying. Roll the dough out into a very large rectangle 1/2 inch thick. Cut into small squares and fry in hot oil until they are golden brown.

Buttermilk Syrup
1 cup sugar
1 cube butter
1/2 cup buttermilk
1 tsp light corn syrup
1/2 tsp baking soda
1 tsp vanilla

Mix together the sugar, butter, buttermilk, corn syrup and baking soda, and boil for 5 minutes. Remove from heat and add the vanilla. Serve over warm scones.

Suzanne's Chicken Salad

My friend Suzanne made this salad for me one day. It only took once, and I was hooked! Do not be thrown by the array of strange ingredients. I promise, this is a yummy salad!

6-8 chicken breasts, cubed and cooked
3 cups Bow tie pasta
1 cup chopped celery
1 red apple, chopped
1 green apple, chopped
1 can crushed pineapple
1 cup each green grapes and red grapes
1-2 Tbsp dry onion
1 cup mayo
1/2 cup Miracle Whip
1 8 ounce Cool Whip
salt to taste

After cooking the chicken, and boiling the pasta, throw it all into a giant bowl and chuck the remaining ingredients in. Chill well before serving.

I know seeing all of these ingredients together looks a little freaky, but it is so delicious and refreshing on a hot summer day.

Clam Chowder

I got this recipe years ago from my awesome mother in law. It is delicious! Thick and rich and yummy. Perfect for a cool night. (Don't mind that it's almost summer...just save it for later ;)

2 6 ounce cans minced clams
1 cup onion, finely chopped
1 cup celery, finely chopped
2 cups potatoes, chopped
3/4 cup butter
3/4 cup flour
1 quart Half & Half
2 tsp salt
1/2 tsp sugar

Drain juice from clams and pour over vegetables in a medium saucepan. Add enough water to barely cover the vegetables. Cover and simmer until potatoes are tender--about 15 minutes. In the meantime, melt butter and add the flour. Stir until smooth to make a roux. Add cream and cook, stirring constantly until smooth and thick. Pour cream mixture over vegetables, add clams and heat through. Season with salt, sugar. Add pepper to taste.

Garlic Chicken Farfalle

I got this recipe off of Becky Higgins' blog. Everybody who's had it loves it. Trust me, it's a real crowd-pleaser.

Here it is:

16 oz. farfalle pasta (bowtie)
1 c. heavy whipping cream
3 chicken breasts
2-3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb bacon - crumbled**
1/2 c. parmesan cheese
1 (12 oz) bottle Lawry's mesquite marinade with Lime juice


*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven. Way less messy. And it's crispy every time. Time varies, so you just have to watch it. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.