Monday, December 30, 2013

Caramel Rice Krispie Treats



Ingredients:
1 Stick of Butter
1 Can Condensed Milk
1 pkg Caramels
5 Cups of Rice Krispies

Directions:
In a large pot, melt butter, then add milk and caramels. Stir till melted. Then gently fold in Rice Krispies.

Pour into a lightly greased pan, and set in fridge till set. About 1-2 hours.


Clam Chowder

Ingredients:
4 cans of minced clams
2 cups of finely diced potatoes
1 cup chopped onions
1 cup finely chopped celery
3/4 cup butter
3/4 cup flour
2 cups milk
1 pint half and half
1-1/2 tsp salt
1/2 tsp sugar
Dash of Pepper
Old Bay Seasoning to taste

Directions:
Drain claims saving juice. Add vegtables in a pot and cover with juice from clams and then add enough water to cover the veggies. (Do not drain when finished cooking!) Simmer until tender.

In large sauce pot melt butter. Add Flour (making a roue) and stir in milk and half and half until it forms a creamy sauce.

Add undrained vegetables, claims, salt, sugar, pepper, and seasonings. The secret to clam chowder is to barely heat to simmer and then simmer until flavors blend together.

Normally serves 10 people.

Recipe from Stacy.

Italian Pepperoncini Shredded Roast




Ingredients:
1 2-3lb Roast
1 pkt Dry Zesty Italian Seasoning Mix
1 pkt Lipton Onion Soup Mix
1 bottle Kraft Zesty Italian Dressing
4 Garlic Gloves, minced
Half a Jar of Pepperoncini Peppers and Juice

Directions:
Cut roast into 1/4's, pour each ingredient evenly over roast. Cook on low 8-10 hours. Separate roast and juice, and shred roast. Then pour juice over shredded roast and mix together and let sit a few minutes. Serve on rolls or flour tortillas. Top with your favorite shredded cheese. Don't forget to top your serving of roast with a pepperoncini :)

Recipe from a friend.



Sunday, October 6, 2013

Stacy's Pasta Salad

(I will take a pic the next time I make it)

8oz Seashell Pasta
1 cup Mayonnaise
1 cup Kraft Coleslaw Dressing
2 cups total of Red Grapes (halved), Apples (diced)
2 tablespoons each of chopped onion and celery
1 drained (20oz) can Pineapple Chunks or 1 (8oz) can Pineapple Chunks (halved)
2-3 cups Cooked Chicken (diced)
1-2 tsp Black Pepper

Mix Mayo and Dressing together, add Pasta and stir till combined. Add remaining ingredients and stir till everything is coated in the dressing mix. Chill for 2-3 hours and serve.

Thanks Stacy!!!

Soft Pretzel Bites



1 1/2 cups Warm Water
2 1/4 tsp active dry yeast (1 package)
2 Tablespoons Dark Brown Sugar (light can be used also)
1 Tablespoon Honey

1 Tablespoon Melted Butter

3 cups All Purpose Flour
1-2 tsp Salt
1 Cup Bread Flour

6 Cups Water
5 Tablespoons Baking Soda

4 Tablespoons Melted Butter (you can use more or less)
Sea Salt, Cinnamon Sugar (whatever toppings)

In a mixing bowl add warm water brown sugar and honey. Add yeast and stir for just a second, let set for 10 minutes.
Then add butter, and slowly begin to add flours (add salt while adding flour). Turn mixer onto speed 2 and stir until dough comes away from the edges.
Turn dough out onto a floured surface and gently knead into a ball, put dough in a well greased bowl, spray dough lightly with cooking spray. Cover with a damp towel and let rise in a warm area for 1 hour or 1 1/2 hours.
Punch down and knead for a minute or two, using your hands roll into about a 2-3 inch log, cut into about 12 pieces. Cover and let rest for 5 minutes.
Heat water to boiling, add baking soda and dissolve.
Roll each piece of dough out into 1/2 inch thick logs, and cut 1 inch pieces (or however big or small you would like). Keep dough covered to keep from drying out.
Add about 10 pieces to the boiling water/soda and pouch the dough for 10-20 seconds. Using a slotted spoon (or something similar, I use a wire basket) take the dough out and put it on a well greased baking sheet with aluminum foil.

If only wanting Salted Pretzel Bites, sprinkle some salt on before baking.

Bake at 450 degrees for 8-10 minutes.

Coat pieces with melted butter and salt, or cinnamon sugar, etc... (to taste)

And bake for another 2 minutes.

You can even make cheese dips, etc to go with them.

Enjoy!

By: Melissa Frederick

Buffalo Chicken Penne


Ingredients
  • 4 cups Shredded Buffalo Chicken
  • 6 oz Ricotta
  • 1/2-1 lb shredded Cheddar and Monterey Jack (Or your favorite cheese)
  • 1-1 1/2 cups Ranch Dressing (I use the packet and make my own)
  • 16 oz Penne (Ziti and Rigatoni works too)

Instructions
  1. Preheat oven to 350 degrees farenheit
  2. Cook Rigatoni Pasta according to package
  3. Use a light coat of cooking spray on casserole dish
  4. Mix Shredded Buffalo Chicken, Ricotta, Ranch Dressing, 1/2 cup Cheese, and Pasta
  5. Pour into casserole dish
  6. Top with the rest of  the shredded Cheese
  7. Place in oven, cook for 25 mins
  8. After 25 mins, broil for 2-3 mins or until cheese is slightly browned
Notes: You can slowcook the Buffalo Chicken (6-8 frozen tenders in the crockpot, add packet of Hidden Valley Ranch, and a 12 oz bottle of Franks Buffalo Sauce (I don't use the whole bottle) and cook on high for 6 hours or low for 8 hours, then shred when finished cooking) (You can also cook your chicken on the stove and shred it and add the ranch seasoning packet and buffalo sauce, to taste)

Notes: You can also take the Shredded Buffalo Chicken and make sandwiches out of it!

*The original recipe came from Dreamingallday.com*