Chicken Cordon Bleu Casserole

(Chicken Cordon Bleu the Easy Way)

From Carol B.

Included in the July 2015 RS Newsletter

4 C. cooked chicken pieces (I use 12 chicken tenders cooked and cut into chunks)

8 oz. sour cream

2 cans cream of chicken soup

1 pkg. ham chunks (use the large ham chunks)

2 C. shredded monterey jack cheese (yellow and white cheese mixed together)

Mix all ingredients together.  Bake uncovered in a 9 X 13 casserole pan for 40 minutes at 350 degrees.  Serve over cooked rice.

Salmon Marinade Recipe

From Whitney D.

Included in the June 2015 RS Newsletter

Makes 6 servings of fish

6 T. Brown Sugar

2 T.  Honey

4 T. Butter

½ C. Dijon Mustard

4 T. Teriyaki Sauce

4 T. Olive oil

Cook salmon fillets in the oil listed above until it browns and flakes. 

While salmon is cooking, start making the sauce by combining remaining ingredients in a separate pot.  Boil sauce for about 3-5 minutes and pour over fried cooked salmon.  Cook for 2 more minutes. 

Serve over rice.

Slow Cooker Loaded Potato Soup

From Ashley B.

Recipe Included in the May 2015 RS Newsletter

3 to 3.5 lbs russet potatoes, peeled and diced into 1/2 inch cubes

1 med yellow onion, finely diced (about 1 cup)

3 (14.5 oz) cans low-sodium chicken broth (I just use about 6 cups water and chicken bouillon)

1 cup evaporated milk

salt and pepper to taste

1/3 cup butter

1/3 cup all-purpose flour

1/2 cup sour cream

6 oz shredded cheddar cheese

9 oz bacon, cooked and crumbled

4 green onions, sliced

Add potatoes, onion, chicken broth, evaporated milk, salt and pepper to a 6- or 7-quart slow cooker.  Cover and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to make sure they're soft).

 Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside.  in a medium saucepan, melt butter over medium heat.  Add flour and cook, stirring constantly, 2 minutes.  While whisking, slowly pour in 2 cups liquid in measuring cup into butter/flour mixture (it will thicken quickly).  Pour butter mixture into slow cooker and stir to blend.  If desired, mash potatoes with a potato masher to break down into smaller pieces (or puree using an emulsion blender).  Cover and cook on HIGH heat until thickened, about 10 minutes.  Turn heat off or to warm, stir in sour cream.  Serve warm topped with cheddar, bacon and green onions.

Chicken/Fruit Bowtie Pasta Salad

From Jan L. (so you know it has to be good!)

Included in the Apr 2015 RS Newsletter

Notes from Jan: Easy and tasty.  Wonderful for showers/parties/teas.  I do not stick to the measurements on the fruit, avocados or chicken…I add a lot.

1 bag of bowtie pasta, boiled and drained

2 C. diced chicken (I use grilled Fajita chicken strips from Costco)

½ raw purple onion

1 ½ C. raw diced celery

2 C. purple grapes (cut in half if large)

1 can of pineapple tidbits, drained (cut avocado into pineapple juice then drain to keep avocado from going brown)

Avocado or mango (are optional) I use both and I use 3 or 4 mangos

1 to 2 C. Lighthouse Coleslaw dressing (from refrigerated produce section of grocery store)

Toss and add Salt and Pepper to taste.

Simply Great Chicken

Recipe from Nancy B.

Included in the Mar 2015 RS Newsletter

About 3 1/2 pounds boneless, skinless chicken (thighs or breasts)
1 ( .7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)
1/2 cup brown sugar, packed

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until thermometer reads 160 degrees Fahrenheit. Turn the chicken over a couple of times during cooking and spoon the resultant saucy melted brown sugar mix over the baking chicken, with the final turn leave the topside facing up for the last bit of baking. You want to get as much of that flavorful coating as you can. 

Crunch Cookies (Cowboy Cookies)

From Sister Mikael S.

Included in the Feb 2015 RS Newsletter

1 C. white granulated sugar

1 C. brown sugar

1 C. butter, softened

2 eggs

1 tsp. vanilla

1 tsp. soda

½ tsp. salt

½ tsp baking powder

2 C. flour

2 C. oats

1 C. coconut

2 C. cornflakes

1 C. walnuts, chopped

1 pkg. chocolate chips

Cream sugars, butter, eggs and vanilla.  Add the soda, salt, baking pwd, flour, oats.  Add the remaining ingredients.  Bake at 350 for 4-5 minutes (but different ovens I have had to bake for 10-15 minutes).  Let sit on pan to cool for 5-10 minutes before removing.

Sticky Chicken

From Sister Melinda R.

Included in Jan 2015 RS Newsletter

Note from Sister Mikael S.…Sister Melinda made this for me after I had one of my babies.  I love, love, love this recipe!

4-6 boneless skinless chicken breasts

Egg, whisked in small bowl

Cornstarch,  in separate small bowl/plate

Vegetable oil

Garlic salt

Sauce

1 T. red wine vinegar

2 T. soy sauce

½ C. pineapple juice

6 T. ketchup

2 tsp. accent

1 ½ C. sugar

Dip chicken into egg, then cornstarch.  Shake off excess cornstarch.  Brown chicken in hot oil.  Sprinkle chicken with garlic salt as cooking.  Put in baking dish lined with foil.  Pour sauce over chicken and bake at 350 degrees for 30-45 minutes.  Serve over rice.

Zuppa Toscano Soup (Olive Garden)

From Sister Amy G.  Recipe included in the Oct 2014 RS Newsletter

Note from Sister Mikael S.:  Everyone loves this recipe and Sister G. often makes it for company.

2 lb. Italian Sausage

1 T. red pepper flakes

1 large onion, diced

1 T. plus 1 tsp. bottled garlic

3 qts. Water

10 cubes chicken bullion

6-8 potatoes, ¼ inch slices

2 cans evaporated milk

¼ bunch kale, torn into small pieces

1.          

In an 8 qt. pot saute the sausage.  Drain rinse and set aside. 

2.        Next saute the onions, garlic and red pepper flakes. 

3.        Then add the sausage. 

4.       Add the potatoes.

5.        Add the water and bullion. 

6.       Bring to a boil, then lower the heat to a simmer. 

7.       Cook until the potatoes are soft. 

8.       Add milk and cook until heated through. 

9.       Fold in the kale just before serving.

Parmesan Chicken Bites

Parmesan Chicken

From Kathleen D.

Recipe Included in the Aug 2014 RS Newsletter

Review from Mikael S…I learned this recipe from Alyson D. when she was in Young Women’s and I was her leader.  My family loves it!  I have fed it to many neighbor children and they love it too.

4 chicken breasts, cubed

½ C. melted butter

½ C. bread crumbs

¼ C. parmesan cheese

¼ C. shredded cheese

1 tsp. basil

½ tsp. salt

¼ tsp pepper

Dip chicken breast in butter.  Combine rest of ingredients and roll cubed chicken in them.  Place chicken on a cookie sheet.  Bake at 400 for 10 minutes.

Pretzel Jello

Submitted by Mikael S.
Recipe included in the Nov 2014 RS Newsletter

This is so good it is almost a dessert.  Great for Holiday Parties.

2 C. broken pretzels (measure 2 C. after broken)

3 T. sugar

¾ C. melted butter

8 oz cream cheese, room temp

½ C. sugar

16 oz cool whip, divided, thawed

20 oz frozen sliced strawberries or 1 qt fresh(no sugar added), thawed

6 oz Strawberry Jello (Can buy 2 of the 3 oz pkgs)

2 C. boiling water

Preheat oven to 400.  Mix the pretzels, 3 T. sugar and melted butter in the bottom of a 9 X 13 pan.  Bake for 7-8 minutes.  Set aside to cool (minimum of 1 hour).  Beat together cream cheese, 8 oz cool whip and ½ C. sugar.  Spread over cooled crust.  In another bowl combine gelatin and boiling water.  Stir until jello is dissolved.  Add thawed strawberries (include juice). Pour over cream cheese layer and put whole thing in fridge.  Refrigerate until set (minimum 4-6 hours).  Just before serving, top with remaining coolwhip if desired.

J.P.'s Big Daddy Biscuits

Submitted by Mikael S. Included in the July 2014 RS Newsletter

From allrecipes.com

Review from Mikael S.…I tried many biscuit recipes trying to find a quick and delicious one…these are our favorite.  They are fat and yummy.  Top with butter and honey!  Or dip into soup!

2 C. all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1 Tablespoon white sugar

1/3 C. shortening

1 C. milk

Preheat oven to 425 F.

Whisk dry ingredients in a large bowl.  Cut in shortening until it resembles course meal.  Gradually stir in milk.  Turn out on a floured surface.  Knead 15-20 times.  Pat or roll dough out to 1 inch thick (do not roll any thinner than 1 inch).  Cut biscuits with a large cutter or a juice glass dipped in flour.  Brush off the excess flour and place biscuits on an ungreased baking sheet.  Bake for 13-15 minutes or until the edges begin to brown.

Crockpot Mexican Chicken

From Mikael S. from June 2014 RS Newsletter

Serves 4-6

4 chicken breasts

2 C. salsa

2 packages taco seasoning

Cook on low in crockpot for 4-5 hours on low.  Remove chicken and shred with 2 forks.  Return chicken to crock pot.  Serve in tortillas, over taco salad, on nachos, over rice, quesadillas, etc…

I did 1 C. mild salsa and 1 C. medium salsa and it was perfect.  But if you don't like spicy things then just stick with mild salsa all around.

Easy Crockpot Fiesta Chicken

From Mikael S. from May 2014 RS Newsletter

Makes  5 cups.  Serves 4-6.

4 chicken breasts (I did 1 lb.)

15.5 oz. can black beans, drained and rinsed

15 oz frozen or canned corn, if canned then drain first

15 oz salsa (I did ½ hot and ½ mild and it was a little too spicy…so maybe medium and mild or just mild)

8 oz cream cheese

Take 4 frozen or thawed chicken breasts and put into crock pot.  Add remaining ingredients except cream cheese.  Cook on low for 4-5 hours.  Remove chicken and shred it with 2 forks.  Put chicken back in crock pot.  Add cream cheese, just put it on top.  It will look a little weird at this point.  Let it cook for another ½ hour.  Then stir in the cream cheese and serve over rice or in tortillas.  Recipe from recipezaar.com