Baked Apricot Chicken
Oven temp: 350
Yield: 4-6 servings
4-6 chicken breasts
1 cup apricot preserves
1 cup French dressing
1 (1 oz) package dry onion soup mix
Preheat oven to 350 degrees. In a medium bowl combine the jam, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in preheated oven for 50 to 60 minutes, or until chicken has an internal temperature of 170 degrees. (My cooking time was figured using frozen breasts so if your chicken is not frozen, you will not have to cook them for as long.)
Serving suggestion: serve with rice or Herb Roasted Potatoes.
Herb Roasted Potatoes
Herb Roasted Potatoes
Oven temp: 375 degrees
Yield: 4 to 6 servings
6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme
Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.
Oven temp: 375 degrees
Yield: 4 to 6 servings
6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme
Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.
Cheesecake
Cheesecake
Yield: 1 9"x13" pan
(Double this recipe for 1/2 sheet pan)
Crust:
2 packages graham crackers, crushed (about 4 cups)
1/2 cup melted butter
6 Tbsp. powdered sugar
Mix together and pat into bottom of 9"x13" baking dish. Put in fridge to let butter harden a bit.
Cheese Filling:
1 1/2 packages (8 oz) cream cheese
8 oz whipped cream
2 cups powdered sugar
Mix together and spread over graham cracker crust. Chill.
Yield: 1 9"x13" pan
(Double this recipe for 1/2 sheet pan)
Crust:
2 packages graham crackers, crushed (about 4 cups)
1/2 cup melted butter
6 Tbsp. powdered sugar
Mix together and pat into bottom of 9"x13" baking dish. Put in fridge to let butter harden a bit.
Cheese Filling:
1 1/2 packages (8 oz) cream cheese
8 oz whipped cream
2 cups powdered sugar
Mix together and spread over graham cracker crust. Chill.
Potato Soup with Ham and Cheese
Potato Soup with Ham & Cheese
(Slow-cooker Recipe)
Serves 6
Cook Time: 7-9 hours
6 cups potatoes, peeled and cubed
1 medium onion, chopped
1 1/2 cups ham, cooked and cubed
1 cup American cheese, shredded
1 can cream of mushroom soup
1 cup milk
1/4 tsp. thyme
In slow cooker layer half each of the potatoes, onion, ham, and cheese; repeat layers. In small bowl combine soup, milk and thyme; pour over top of ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 6 to 8 hours or until potatoes are tender.
(Slow-cooker Recipe)
Serves 6
Cook Time: 7-9 hours
6 cups potatoes, peeled and cubed
1 medium onion, chopped
1 1/2 cups ham, cooked and cubed
1 cup American cheese, shredded
1 can cream of mushroom soup
1 cup milk
1/4 tsp. thyme
In slow cooker layer half each of the potatoes, onion, ham, and cheese; repeat layers. In small bowl combine soup, milk and thyme; pour over top of ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 6 to 8 hours or until potatoes are tender.
Enchilada Chicken Soup
Enchilada Chicken Soup
Yield: approximately 6 servings
1 can cheddar cheese soup
1 can cream of chicken soup
2 2/3 cups milk
1 can (10 oz) chunk white chicken, drained (2-3 chicken breasts)
1 can (10 oz) mild enchilada sauce
1 can (4 oz) chopped green chilles
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
Tortilla chips
Shredded cheese
Sour cream
In large pot, combine all canned ingredients and milk. Mix well. Cook until heated through. Top with tortilla chips, shredded cheese, and sour cream.
Click here for chicken cooking tip.
- Recipe from Hanna Griffiths
Yield: approximately 6 servings
1 can cheddar cheese soup
1 can cream of chicken soup
2 2/3 cups milk
1 can (10 oz) chunk white chicken, drained (2-3 chicken breasts)
1 can (10 oz) mild enchilada sauce
1 can (4 oz) chopped green chilles
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
Tortilla chips
Shredded cheese
Sour cream
In large pot, combine all canned ingredients and milk. Mix well. Cook until heated through. Top with tortilla chips, shredded cheese, and sour cream.
Click here for chicken cooking tip.
- Recipe from Hanna Griffiths
Cowboy Cookies
Cowboy Cookies
Oven temp: 350 degrees
Bake time: 10-12 minutes per batch
Yield: approximately 4 dozen
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
1 tsp. vanilla
8 oz. chocolate chips (I just use 1/2 of 11.5 oz package)
Combine butter, sugars, and eggs and cream well. Add (sifted together) flour, baking soda, baking powder and salt and mix well. Add oatmeal, vanilla and chocolate chips. Drop by teaspoon onto well greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 4 dozen cookies.
Oven temp: 350 degrees
Bake time: 10-12 minutes per batch
Yield: approximately 4 dozen
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
1 tsp. vanilla
8 oz. chocolate chips (I just use 1/2 of 11.5 oz package)
Combine butter, sugars, and eggs and cream well. Add (sifted together) flour, baking soda, baking powder and salt and mix well. Add oatmeal, vanilla and chocolate chips. Drop by teaspoon onto well greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 4 dozen cookies.
Pizza Dough
Pizza Dough
Yield: 1 Large Pizza
Oven Temp: 500 degrees
Bake Time: 8-10 minutes
Alternate Recipe: Click Here for Whole Wheat version of this pizza dough.
1 cup hot water
1/2 tsp. salt
1 1/2 Tbsp. sugar
1 Tbsp. yeast
approx. 3 cups flour
Mix together water, salt, sugar, yeast, and about half of flour. Slowly add remaining flour to make a soft dough (not too runny to work with, but not as stiff as bread dough). Let dough rise 5-6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal (or corn muffin mix). Roll dough out on pan and again let rise 5-6 minutes. Spread with pizza sauce and top with shredded cheese and toppings of choice. Bake at 500 degrees (375 degrees for darker pans) on bottom rack of oven for 8-10 minutes.
- Recipe from Susan Hawkins
Yield: 1 Large Pizza
Oven Temp: 500 degrees
Bake Time: 8-10 minutes
Alternate Recipe: Click Here for Whole Wheat version of this pizza dough.
1 cup hot water
1/2 tsp. salt
1 1/2 Tbsp. sugar
1 Tbsp. yeast
approx. 3 cups flour
Mix together water, salt, sugar, yeast, and about half of flour. Slowly add remaining flour to make a soft dough (not too runny to work with, but not as stiff as bread dough). Let dough rise 5-6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal (or corn muffin mix). Roll dough out on pan and again let rise 5-6 minutes. Spread with pizza sauce and top with shredded cheese and toppings of choice. Bake at 500 degrees (375 degrees for darker pans) on bottom rack of oven for 8-10 minutes.
- Recipe from Susan Hawkins
Apple Pear Salad & Poppy Seed Dressing
Apple Pear Salad
2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*
Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.
*To toast slivered almonds: Preheat oven to 350 degrees F. Place almonds in a single layer on a baking sheet. Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.
Poppy Seed Dressing
1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds
Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.
(Recipe from Stephanie Southam)
2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*
Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.
*To toast slivered almonds: Preheat oven to 350 degrees F. Place almonds in a single layer on a baking sheet. Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.
Poppy Seed Dressing
1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds
Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.
(Recipe from Stephanie Southam)
Chicken & Noodle Soup
Creamy Chicken and Noodle Soup
1 can (10 oz) cream of chicken soup
1 can (14 oz) chicken broth
2 cups chicken, diced & cooked
2 cups (approx) diced carrots (It is helpful to cook carrots in water for a few minutes in the microwave to get them tender)
4 cups water
noodles (about 8 ounces)
salt and pepper to taste
Combine soup, broth, chicken and carrots in large pot. Add about 2 to 4 cups water. Bring to boil. Add your choice of noodles, spaghetti or wide egg noodles, etc. about 8 ounces. (I like to make my own noodles (see recipe link below) or use homestyle egg noodles.) Then simmer about 20 to 30 minutes until noodles are done. Season with salt and pepper to taste.
Click here for homemade noodle recipe.
Click here for chicken cooking tip.
(Recipe from Stephanie Southam)
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