Makes 6 servings Ingredients 1 lb. Boneless, skinless chicken breasts (2 cups cooked) 1 Tbsp. Vegetable oil 1 medium Onion, sliced ½ Green bell pepper, sliced 2 c. Fresh mushrooms, sliced 1 tsp. Minced garlic (1) 28-oz. can Italian-style or plain crushed tomatoes in puree 2 Tbsp. Parsley, fresh, chopped 1 tsp. Salt ¼ tsp. Pepper 2 tsp. Italian seasoning 1 tsp. Basil leaves, dried Parmesan cheese (1) 16-oz. package Spinach or wide egg noodles
Directions Cut chicken into 1-inch cubes.In a large skillet, sauté chicken in vegetable oil until no longer pink in the center, about 15 minutes.Remove chicken from skillet and sauté onion, green bell pepper, mushrooms, and garlic until onion is transparent, about 10 minutes.Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet.Simmer 15 minutes.Allow sauce to cool, put in an 8-cup container, cover with foil and freeze.
To serve, thaw dish, and bake chicken in a preheated overn at 350-degrees F for 35 minutes.Cook half package spinach or egg noodles according to directions.Serve chicken over noodles and sprinkle on Parmesan cheese.
Ingredients 1 cup cooked diced chicken 1 cup frozen broccoli (or vegetable of your choice) 1 - 15 oz. can cream of mushroom soup 1 - 9" pie shell, frozen 1 cup sharp cheddar cheese, shredded
Directions Preheat oven to 375 degrees. Gently combine chicken, vegetables, and soup in medium bowl. Pour mixture into pie shell. Sprinkle cheese on top. Bake 45 to 60 minutes, until cheese is melted and mixture is bubbly.
Freezer Method: After putting together pie, place in gallon freezer bag and freeze. On serving day, thaw and cook per directions above.
Serving Day ½ c. Bread crumbs 2 pkgs. Refrigerated crescent rolls ¼ c. Butter, melted
Directions Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in 1-quart freezer bag.Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling, and freeze them.Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.Preheat oven to 350 F.Unroll crescent rolls.Each tube will contain 4 rectangles of dough with diagonal perforations.Press dough along each perforation so the rectangle halves will not separate.Place about ¼ cup of the chicken mixture into the center of each rectangle.Fold dough over the filling and pinch the edges to seal tightly.Dip each packet in melted butter and coat with bread crumbs.Place packets on a baking sheet.Bake for 20 minutes or until golden brown.Packets are good either hot or cold.(Serve early in the month before date expires on crescent rolls.)Makes 8 packets.
Directions Preheat oven to 350 degrees. Rinse chicken and pat dry (I usually skip this step). Pour butter into a 9" x 13" baking dish. In a pie plate, combine cocnut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt. Bake 20 to 25 minutes, until chicken is no longer pink in center of thickest part (cut to test).
Freezer Method Alternative: Make sure you use fresh chicken breasts if you plan to freeze the chicken. Follow instructions above, but place raw chicken breasts in gallon freezer bag after coating in coconut mixture. On serving day, place thawed chicken in 9x13 dish and bake per above.
Ingredients 4 ounces white chocolate, chopped 12 pretzel rods 1/3 to 1/2 cup mixed red, green and white nonpareil sprinkles
Directions 1. To melt the chocolate, place three-fourths of the chocolate in the top of a double boiler over barely simmering water in the lower pan, or in a heatproof bowl set over barely simmering water in a saucepan.
2. Slowly melt the chocolate, stirring occasionally. Remove the top of the double boiler or the bowl and wipe the bottom to prevent any water from coming in contact with the chocolate. Stir in the remaining chocolate. Continue to stir until all the chocolate is melted.
3. Line a rimmed baking sheet with waxed paper or parchment paper. (Do not spray the paper with cooking spray.) Working with 1 pretzel at a time, dip the top half in the melted chocolate and allow the excess chocolate to drip back into the pan. You can also use the back of a spoon to remove the excess.
4. Place the dipped pretzels on the prepared baking sheet. Allow the chocolate to cool and set slightly, about 5 minutes. Sprinkle the chocolate-covered half of each pretzel with the sprinkles, turning to coat all sides.
5. Refrigerate until the chocolate is hardened, about 20 minutes. The pretzels will release from the paper once dry. (The dipped pretzels can be made up to 1 week ahead. Layer them, without touching, between sheets of waxed paper in a flat, airtight container and store at room temperature.)
Ingredients 2 cups old-fashioned rolled oats 2 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cinnamon 1 cup (2 sticks) unsalted butter, softened 1 cup packed light brown sugar 2/3 cup sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 2 cups semisweet chocolate chips 1 cup chopped walnuts 1 cup flaked sweetened coconut
Directions In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips, walnuts, and coconut. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.
Variations Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries. Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.
Ingredients 3/4 c. cornmeal 1 1/2 c. milk 1 egg, beaten 1 lb. ground beef or turkey, browned and drained 1 envelope dry chili seasoning mix (I use taco mix) 16-oz. can diced tomatoes 16-oz. can corn, drained 1 cup shredded cheddar cheese
Directions Combine cornmeal, milk, and egg.
Stir in meat, seasoning mix, tomatoes, and corn until well blended. Pour into slow cooker
Cover. Cook on high 1 hour, then on low 3 hours.
Sprinkle with cheese. Cook another 5 minutes until cheese is melted.
Ingredients 3 c. chicken broth 3 Tbsp. minced Italian parsley 3/4 c. finely chopped onion 1/2 c. finely chopped celery 2 c. carrots, sliced into half-moons 1 c. frozen green beans 1 c. frozen peas 1/3 c. flour 1/2 c. water 3 c. chopped, cooked chicken salt and pepper to taste
Dill Biscuit Topping: 2 c. flour 1/2 tsp. salt 1 Tbsp. minced fresh dill or 1/2 Tbsp dried dill 2 tsp. baking powder 1/2 c. cold butter 3/4 c. milk
Directions Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas.
Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish (or gallon ziploc bag). Let it cool, then wrap, label, and freeze.
For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. (I usually skip this step and combine the dry biscuit ingredients day-of).
To Serve: Heat the oven to 400 F. (If frozen in plastic freezer bag, pour into 9- by 13-inch dish once thawed). Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2-inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. (Alternate method: I typically skip rolling out the dough and just take portions and hand shape them into flat biscuits. I usually end up with 8 larger biscuits this way).
Ingredients 6 oz. spaghetti (or 3 cups cooked) 2 Tbsp. butter or margarine 1/3 c. parmesan cheese, grated 2 eggs, well beaten 1 c. cottage cheese 1 lb. ground beef or turkey 1 jar spaghetti sauce 1/2 c. mozzarella cheese
Directions Cook spaghetti according to directions; drain. Stir butter into hot spaghetti. Add parmesan cheese and eggs. Pat spaghetti mixture into a buttered 10" pie plate (or 9x13 dish) to make the spaghetti crust. Spread cottage cheese over the crust. Brown ground beef and add jar of favorite spaghetti sauce. Pour over the cottage cheese (can be frozen at this point, if desired). Bake, uncovered, at 350 degrees for 30 minutes. Spread with mozzarella cheese and bake for 5 minutes more or until cheese has melted.
Directions Preheat oven to 350 degrees F (175 degrees C). Bake empty pie shell for 5-7 minutes.
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Cover crust with shredded cheese and press into bottom of crust. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 45 minutes, or until center has set.
This is a compilation of commonly used recipes by Libby and Marty. We wanted a place where we could easily find our favorites from anywhere and share them with friends and family as needed. Enjoy!
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