Contest 3 WINNER! (video only)

Will have the special page up here shortly, look for it on the right hand side of the blog, Congratulations again Sherry!! And Cori so happy to see you join!!!

Mexican skillet

 

This is football food for sure! If you have a bunch of people coming over, make a batch keep it on warm in your crock pot and let them dip away! This was a pleaser tonight at the table. Everyone enjoyed it, and it took 25 minutes from start to finish quick and easy.

Ingredients

• 1 pound ground beef
• 1 clove garlic, minced
• 1 packet taco seasoning mix
• 1 bag of tortilla chips
• 2 cups pureed canned or fresh tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 green bell pepper , seeded and chopped
• 1 can sliced blacked olives

Preparation

• 1. In a large skillet add ground beef, and garlic. Cook until beef is browned drain fat. Add  taco seasoning, and 2 cups of pureed tomatoes. bring to a boil and then reduce heat to a simmer.
• 3. Add  Salsa, green pepper, and black olives simmer for 10 minutes... Then add the cheese , cover with a lid until cheese is melted.
• Stir and serve on top of the chips top with sour cream and green onions..add jalapenos if you like a little heat!

crock pot- sloppy joes (video)

Just a reminder I used ONE pound of ground beef, and 1 pound of plain ground pork! Really good stuff tonight! My girls each ate 2 whole sandwiches a piece~ Always makes me happy when the ask for more!!

Ingredients

• 1 1/2 pounds lean ground beef
• 1 (16-oz.) package ground pork sausage
• 1 small onion, chopped
• 1/2 medium-size green bell pepper, chopped
• 1 (8-oz.) can tomato sauce
• 1/2 cup water
• 1/2 cup ketchup
• 1/4 cup firmly packed brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 8 hamburger buns, toasted

Preparation

• 1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.
• 2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.
• Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min.
• Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Below is the Link:
http://www.myrecipes.com/recipe/slow-cooker-sloppy-joes-10000001599544/

fruity chicken salad (video)

Flavor explosion is what i should of said!! Served this salad on a bed of romaine lettuce.. the sliced strawberries on the side was a great addition. I think walnuts and sliced grapes would of been fab also!!.. maybe next time I make this thats what I will do! Nice spring/summer dish for sure!

Ingredients

• 2 boneless, skinless chicken breast (about 1 pound)
• Salt and pepper
• 1 13.5-oz. can unsweetened coconut milk
• 1  cups light mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons sweet pickle relish
• 2 celery ribs, chopped
• 1 10-oz. can crushed pineapple, drained
• 1 11-oz. can mandarin oranges, drained
• 1/2 cup dry-roasted peanuts, chopped
• 1 teaspoon of sugar
• 1/2 cup packed shredded coconut toasted

Preparation

• Place chicken in a pot and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken) Reduce heat to medium-low and simmer, uncovered, until chicken is cooked through- I let mine go for about 45 minutes. Place chicken aside and let cool, throw out the coconut milk. when the chicken is cooled cut into small pieces.

• Combine mayo with sour cream in a medium bowl, stir in lime juice, relish, and celery. next add chicken, pineapple, oranges and peanuts. I added 1 tsp of sugar at this point.

• refrigerate 6-8 hours before serving- right before serving toast coconut flakes in a skillet and sprinkle on top.

Pizza Party II (w/video)

 

 

 

Pizza Crust- by Lindy

Okay here goes...

You need:
1 packet yeast (I buy the jar because I use it so much and just measure it out, I believe it is 2 1/4 tsp.)
3 tsp. sugar
1/3 cup warm water (about 120 degrees)

Mix these three ingrediants in a bowl (I use a glass measuring cup)
Put in warm oven for 5 mins. to allow yeast to activate.

Put 3 cups of flour in a bowl. Add the yeast mixture to the flour. Have 1 cup warm water on hand. Mix flour and yeast together. As you mix add warm water. You will use most of the cup but maybe not all or maybe alittle more. Once your dough has formed and is not too wet place on floured countertop or rolling mat (I use the countertop).
Now knead the dough approx. 5 mins. Use flour as needed on countertop to keep it from sticking.

Grease a bowl and place rounded dough in bowl. Cover with a towel and place in warm oven to rise for 15 mins. (make sure oven is not on, just warm)

Take out of oven (turn oven to 400 degrees), punch (lightly) down dough and roll out on pizza pan (stone). Put sauce, cheese and desired toppings. Cook for 20 mins @ 400 degrees. ENJOY!!!!

NOTE: If you like alot of toppings then I like to put my sauce on crust and cook 10 mins after this add other toppings and cook another 10 mins, this just he

chicken, bacon, and creamcheese Taquitos



If your looking for spicy- these taquitos are not where it's at, these guys are very rich, and that avocado sauce pairs perfectly with them. It was a lot of work making these and I when I ate I didn't JUMP UP and scream WOW!! The kids liked them, Teagan ate two!



Ingredients:

1/3 of a 16-ounce package bacon (about 6 slices), chopped

1/2 of an 8-ounce package cream cheese, softened

2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

8 flour tortillas (10-inch)

Vegetable oil

1 medium avocado, pitted, peeled and cut up

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley flakes

1/8 teaspoon onion powder

dash Dried dill weed

dash Garlic powder

dash Ground black pepper

• Cook the bacon in a 10-inch skillet over medium heat until crisp.  Remove the bacon from the skillet and drain on paper towels.
• Stir the bacon, cream cheese and chicken in a medium bowl.
• Cut each tortilla into 3 (3-inch) circles using a round cutter.  Spoon about 2 teaspoons chicken mixture in the center of each tortilla round.  Roll the tortillas around the filling and secure with toothpicks.
• Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches.  Heat the oil to 350°F.
• Add the taquitos to the saucepan in batches and cook until well browned on all sides.  Remove the taquitos from the saucepan and let drain on paper towels.  Let cool for 5 minutes.  Remove the toothpicks before serving.
• Mash the avocado in a medium bowl with a fork.  Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.  Serve with the taquitos for dipping.

Below is the orginal Link:

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=60898&ref=swansonchickencollections.aspx%3Fc&cn=Party+Dishes&fbid=fqhn7-8TzT4

BBQ beef sandwiches (with video!)

Below are the video's I took. I was a little nervous! This was a learning experience, I hope I get better as I go along!! Oh, and the camera adds 10 pounds people OK!!! hahahah

 





1 tablespoon vegetable oil

1 medium onion, chopped (about 1/2 cup)

1 can (26 ounces) Campbell's® Condensed Tomato Soup

1/4 cup water

2 tablespoons packed brown sugar

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

1 1/2 pounds thinly sliced deli roast beef

12 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

• Heat the oil in a 4-quart saucepot over medium heat.  Add the onion and cook until tender, stirring occasionally.
• Stir the soup, water, brown sugar, vinegar and Worcestershire in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.  Add the beef to the saucepot and cook until the mixture is hot and bubbling.  Divide the beef and sauce among the rolls.

below is the link!

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=24229&INTCID=Collection_starting_3_21_2011|Quick_Barbecued_Beef_Sandwiches&fbid=fqhn7-8TzT4

salmon burgers!

FANTASTIC!!!-  I am pretty sure parents.com took the picture before the burger was cooked, or didn't pulse it as much as i did in the food processor. either way these babies will be a constant this summer, my kids LOVED them!! they each ate half a burger on a grilled bun with the dill/mayo sauce and then a pickle spear on the side.  We had a lime jello with banannas and grapes in it. GOOD GOOD GREAT! 2 thumbs up all the way!

Here is the Link
http://www.parents.com/recipe/seafood/easy-salmon-burgers/

the recipe:

Ingredients

• 4  tablespoons  light mayonnaise
• 2  tablespoons  chopped fresh dill
• 1  pound  salmon fillet, skin removed
• 1/3  cup  bread crumbs
• 2    scallions, thinly sliced
• 1/4  teaspoon  each salt and black pepper
• 4    whole-wheat hamburger buns, toasted

Directions 1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Stir together mayonnaise and 1 tablespoon of the dill; set aside.
2. In the bowl of a food processor, pulse remaining tablespoon dill, the salmon, bread crumbs, scallions, salt and pepper until combined. Form into four 3-inch round burgers and coat both sides with nonstick cooking spray.
3. Grill burgers for 5 minutes per side or until cooked through. Place burgers on buns and spread each with 1 tablespoon dill mayonnaise.

Taco Potato skins

Dinner tonight was good! I really enjoyed it. It was a nice treat to have ground beef, it's been awhile! The only thing i did different was microwave my potatoes so they would be ready quicker. It only took a good 25 minutes to get this together and oven ready. The ranch dressing along with the lettuce and chopped tomato was a great addition. Pretty low cost, great flavors, and easy, my kind of dinner!

Ingredients

• 4    baking potatoes (about 7 ounces each), washed and patted dry
• 1  pound  ground beef
• 1  small  onion, chopped
• 1    packet taco seasoning (1.25 ounces)
• 8  ounces  shredded cheddar cheese
• 3    scallions, trimmed and chopped
• 1  teaspoon  black pepper
•   Ranch dressing

Directions 1. Heat oven to 375 degrees F. Prick potatoes with a large fork. Bake at 375 F for 45 minutes.
2. Meanwhile, in a large nonstick skillet, cook beef over medium-high heat until browned, about 5 minutes. Drain off fat; add onion and 1 tablespoon of the taco seasoning and cook 5 minutes.
3. Scoop flesh out of baked potatoes (do not break skins). Place in a bowl; set skins aside. Mash potato flesh; stir in beef mixture, cheese, scallions, black pepper and remaining taco seasoning.
4. Spoon mixture into skins, packing tightly (bake extra in a small casserole). Place filled potatoes in a dish and bake at 375 degrees F for 15 minutes. Serve with dressing.

below is the link to original recipe:

http://www.parents.com/recipe/beef/taco-potato-skins/

chicken and black bean quesadillas

4 out of 5 for kid friendly!

EASY!! and really good!! The kids loved it! Now if you like spice- you will need to add it. I will most definitely make these guys again! You know, I have never worked with canned chicken.. but wow how convenient and simple. I would recommend making these especially on a work night because of how quick it is to put together! Enjoy my friends and I am looking forward to getting more recipes for the contest, Don't forget April 15th is the deadline!

Ingredients

• 1 can  (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 cup  Pace® Chunky Salsa or Picante Sauce
• 1 cup  rinsed and drained canned black beans
• 2 cans  (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained
• 10   flour tortillas (8-inch) , warmed
•   Fiesta Rice

Directions

1. Heat the oven to 425 degrees F.

2. Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

3. Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.

5. Fiesta Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes

http://www.recipe.com/chicken-and-black-bean-quesadillas/