Kat's Kitchen and Korner

Discussion in 'Chit-Chat' started by kat2220, Nov 6, 2005.

  1. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Citrus Chicken Kabobs

    1/2 cup orange juice
    1/4 cup lemon juice
    1/4 cup lime juice
    1 8 0z can pineapple chunks, drained and save the juice
    1/4 cup olive oil
    1/2 teaspoon pepper
    1/2 teaspoon salt
    1 lemon
    1 lime
    1 small orange
    4 boneless, skinless chicken breast
    1/2 green pepper
    1/2 red pepper
    1 cup of whole mushrooms
    1 small red onion

    Combine orange juice, lemon juice, lime juice, pineapple juice, olive oil, salt and pepper in a bowl. Whisk juices together well. Reserve 1/2 cup of this marinade mixture. Place chicken in a large ziploc bag and add the remaining marinade. Chill at least 2 hours, turning the bag frequently to coat the chicken. Cut peppers and onions into 1 inch chunks. Slice the mushrooms in half. Soak 8 wooden skewers in water for at least 30 minutes. Remove chicken from the marinade and cut into l inch pieces. Cut lemon, lime and orange into 1-2 inch pieces. Thread skewers with the fruits and vegetables and chicken in alternating pattern. Preheat gas/charcoal grill. Place kabobs on the grill and baste occasionally with the reserved marinade. Turn kabobs frequently and cook until chicken is done.

    Presenter: Cory Dickson
  2. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Flat Iron Steak

    1 Flat Iron Steak (1.5-2 lbs.)
    1-2 T. Classic Garlic & Mustard No-Salt-Added Seasoning Blend & Instant Marinade
    1/2 C. Extra Virgin Olive Oil
    1/2 C. Smoky Pecan Peppercorn No-Salt-Added Marinade
    Salt Substitute (if desired)

    Rinse steak and pat dry with paper towel. Season steak with 1-2 Tbsp. Classic Garlic & Mustard No- Salt-Added Seasoning & Instant Marinade, rubbing it into the steak. Season sparingly with Salt Substitute (if desired). Place steak in re-sealable plastic bag in refrigerator for 1-2 hrs. Add Smoky Pecan Peppercorn No-Salt-Added Marinade and Extra Virgin Olive Oil to the bag and allow to come to room temperature (about 30 min). Heat grill to medium-high heat. Cook each side for 6-8 min, for medium-rare (145° on instant read thermometer inserted in the middle of the steak). Remove to platter, tent with aluminum foil and let rest for 5-8 min. Thin slice against the grain for one of the most tender and delicious steaks you?ve ever eaten. Serves 2-3. Serve with horseradish sauce on the side. Enjoy!

    Presenter: Southern Delight
  3. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Crockpot Tender Chicken and Vegetables

    2 cups fat-free chicken broth, divided
    ¼ cup cornstarch
    Salt to taste
    Pepper to taste
    1 packet onion soup mix
    2 cups water
    1 onion, sliced
    1 green pepper, sliced
    1 pound red potatoes, sliced
    1 sweet potato, sliced
    10-12 oz. green beans (fresh or frozen)
    4-6 skinless, boneless chicken breasts

    Combine ¼ cup broth and ¼ cup cornstarch with salt, pepper, and soup mix in small bowl. Boil remaining broth in small saucepan. Add soup mixture to broth and boil for 1 minute, stirring constantly. Add 2 cups water until well-blended and set aside.

    In crockpot, place onion, pepper, potatoes, and green beans under uncooked chicken breasts. Pour broth-soup mixture over ingredients. (If green beans are uncooked, be sure they are submerged under the liquid.)

    Cook on low for 8 hours, or high for 4 hours.

    Presenter: Lee Murphy, Knox County Health Dept.
  4. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Texas Banana Split Pie

    1 large package Oreos, crushed
    1 stick melted butter or margarine
    2 (8-ounce) packages cream cheese
    1 (16 ounce) box powdered sugar
    6 bananas
    1 (20-ounce) can crushed pineapple, drained
    2 (16-ounce) packages frozen strawberries
    1 (12-ounce) carton Cool Whip
    1-1/2 cups chopped pecans
    Chocolate syrup (optional)

    Crush Oreos and melt butter. Mix together and pat onto bottom of 9-by-13-inch casserole dish. Cream powdered sugar and cream cheese and spread over Oreo?s. Slice bananas lengthwise and place over cream cheese. Drain pineapple and spread over bananas. Thaw strawberries and spread over layer of pineapple. Top with cool whip and chopped pecans. Drizzle with chocolate syrup.

    Presenter: Mary Constantine, News Sentinel
  5. Benevolent One

    Benevolent One Team Owner

    That sounds fantastic. We had kabobs for dinner tonight. We had pork, pineapple, yellow squash, zuchinni and peppers.
  6. tkj24

    tkj24 Team Owner

    Yum Yum Kellogg's. Sounds great. Sorry everyone else lives so far away. I don't though and will be over ASAP. On my plate you can put some of all of it.
  7. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Come on over.
    We're having chicken marinaded in Roasted Red Pepper Italian with Parmesan Dressing, potatoes, and watermelon.
  8. tkj24

    tkj24 Team Owner

    Campbell's® Chicken & Broccoli Alfredo
    from Campbell's Kitchen

    Prep Time: 10 min.
    Cook Time: 20 min.


    1/2 of a 16 oz. pkg. linguine
    1 cup fresh or frozen broccoli flowerets
    2 tbsp. butter
    1 lb. skinless, boneless chicken breast, cut into 1 1/2" pieces
    1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
    1/2 cup milk
    1/2 cup grated Parmesan cheese
    1/4 tsp. ground black pepper

    Prepare linguine according to pkg. directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain well.

    Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

    Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

    Serving Suggestion: Serve with a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

    Cost per recipe: $7.86
    Cost per recipe serving: $1.97

    Total cost of meal (including serving suggestion): $14.81
  9. kelloggs5TLfan

    kelloggs5TLfan Team Owner


    1 oz. Mushroom Caps
    6 oz. Sirloin, cubed
    1 oz. Yellow Onion, sliced
    1 oz. Green Pepper, sliced
    1 oz. Tomato, sliced
    Marinade or Seasoning as desired

    Slide cut veggies and sirloin onto skewer as desired.

    Then place all kabobs into a container and
    add seasoning or marinade to taste.

    If preparing to grill later, store in refrigerator.

    Presenter: Texas Roadhouse
  10. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Sausage Pin Wheels

    2 cans – Crescent Rolls
    1 lb Sausage
    2 cups – Shredded Cheddar Cheese

    Roll out crescent rolls and press seams together. Let sausage
    Warm up a little bit (so you can spread it out) and spread it on
    Top of the crescent rolls. Sprinkle the cheddar cheese on top of
    The sausage. Roll up the crescent roll dough as tightly as
    Possible ad refrigerate for about an hour. Remove from the
    Refrigeration and slice about 1 / 4” thick and place onto a well
    Greased (or sprayed) cookie sheet and bake at 350 degrees
    Until lightly browned.
    Pat likes this.
  11. tkj24

    tkj24 Team Owner

    Chicken Fajitas

    Chicken Fajitas
    from Campbell's Kitchen

    Marinating Time: 30 min.
    Prep Time: 5 min.
    Cook Time: 15 min.


    1/4 cup Italian salad dressing
    6 skinless, boneless chicken breasts
    1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
    1/2 cup Pace® Thick & Chunky Salsa
    12 flour tortillas (8-inch), warmed
    4 green onions, thinly sliced
    1 small avocado, peeled, seeded and sliced (optional)

    POUR dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade.

    GRILL or broil chicken 15 min. or until done, turning once.

    MIX soup and salsa in saucepan. Heat through.

    SLICE chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

    To kick it up a notch, add one teaspoon of hot pepper sauce to the salsa-soup mixture.
  12. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Mimi's Blackberry Wine Cake

    Mimi's Blackberry Wine Cake

    1 box Duncan Hines white cake mix
    1 small box blackberry gelatin
    4 eggs
    1/2 cup veg. oil
    1 cup blackberry wine (Manischewitz)

    Mix cake mix and gelatin together in mixer. Make a well in center and add in the eggs, oil and wine. Mix well, a few small lumps may remain and batter will be very runny.

    Pour into greased and floured bundt pan and bake at 325 degrees for 40-45 minutes.

    For "icing", mix 1/2 cup wine and 1 1/2 cups powdered sugar together. Pour 1/2 of icing over cake while still warm. Let cake cool completely and then pour remaining icing over cake once more.
  13. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Savory Pork and Apples

    2 pork loin chops, 1 1/2" thick
    1/2 Tablespoon olive oil
    salt and pepper to taste
    1 1/2 Tablespoons butter
    2 small green apples, sliced
    2 Tablespoons dark brown sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 Tablespoon balsamic vinegar
    2 Tablespoons blue cheese crumbles

    Salt and pepper chops; in a medium skillet, add olive oil then chops and brown on both sides for about 1 to 1 1/2 minutes per side. Remove from skillet, set aside. To the same skillet add butter, apples, brown sugar, cinnamon and nutmeg. Let simmer for about 2 minutes.
    Add balsamic vinegar, and stir well. Add chops back to the pan and cook on medium low heat for about 4 more minutes. Place blue cheese crumbles on top and broil just until cheese starts to melt. Serve immediatley.

    Recipe is made for 2 serving. Just double, or triple for more servings
  14. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Pan Seared Catfish w/Roasted Red Pepper Lime Sauce

    1 tablespoon olive oil
    2 1/2 pounds catfish fillets, about 5 oz. each
    Salt and freshly ground black pepper
    1 1/2 cups chopped roasted red peppers
    2 cloves garlic, minced
    1 tablespoon fresh lime juice
    1 teaspoon minced fresh ginger
    1 teaspoon ground cumin
    2 tablespoons chopped fresh cilantro
    1/4 cup sunflower seeds, toasted

    Heat oil in a large skillet over medium-high heat.

    Season both sides of fish with salt and freshly ground black pepper.

    Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.

    In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.

    Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.

    Presenter: Engine 1 Crew, KFD
  15. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Pretzel wreaths

    Pretzel wreaths

    3/4 cup white vanilla chips or 5 ounces vanilla-flavored candy coating
    72 miniature pretzel twists
    6 (24-inch) pieces red string licorice
    Sugar sprinkles (optional)

    Line 2 cookie sheets with waxed paper. In small saucepan melt vanilla chips over low heat, stirring constantly. Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with two holes) halfway into melted vanilla. Place dipped pretzel back into circle formation. Continue with remaining pretzels in circle. To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels. Sprinkle vanilla with sugar sprinkles. Refrigerate wreaths 15 minutes or until coating is firm. Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends. Yield: 6 wreaths.
  16. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Peanut Butter Pie
    1 - graham cracker crust
    1 - 8 oz cream cheese (room temp)
    1 - 8 oz cool whip (room temp)
    1/4 cup of peanut butter (can use smooth or crunchy)
    1/2 to 3/4 box of powdered sugar
    (I only use 3/4 to 1 cup)


    Mix room temperature ingredients together with a mixer until mixture is smooth.
    Place in pie crust.
    Put in fridge overnight.

    Can use small pieces of peanut butter cups or
    Readdi-Whip for decoration.

    Mike's Delicious Firehouse Apple Pie
    2 Pillsbury pie crusts, unbaked
    8 Granny Smith apples, peeled & sliced very thin
    1-1/4 cups sugar
    1 T. (heaping) flour
    3/4 T. cinnamon
    Put one pie crust into your pie pan. Mix all other ingredients together. Pour into pie crust. Top with the 2nd pie crust and seal the two crusts together. Cut slits into top crust. Bake at 375 degrees for 1 hour. When approximately 20 minutes remains in baking time, cover pie very loosely with aluminum foil and watch closely to avoid burning.

    Presenter: KFD, Station #7
  17. Benevolent One

    Benevolent One Team Owner

    Pumpkin Cookies

    makes 8+ dozen

    1 cup shortening
    1 cup margerine
    2 cups sugar
    2 cups pumpkin (equal to one 15oz can)
    2 eggs
    2 tsp vanilla
    4 cups flour
    2 tsp baking powder
    2 tsp baking soda
    2 tsp cinnamon
    1 tsp salt

    Prehat oven to 350
    cream sugar, shortening and margerine
    add pumpkin, eggs and vanilla
    mix dry ingredients in separate bowl
    add dry ingredients
    mix well
    drop w/spoon on ungreased cookie sheet
    bake 8-10 minutes and ice cookies while warm!

    6 Tbl butter/marg
    8 tbl milk
    1 cup brown sugar

    2 cups powdered sugar
    2 tsp vanilla

    mix butter/marg, milk and brown sugar in saucepan and bring to boil
    boil 2 minutes while stirring constantly
    let cool for 1-2 minutes (not cold)
    in separate bowl mix contents of saucepan, powdered sugar and vanilla
    apply this icing immediately to cookies while they are still warm

    Pat likes this.
  18. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    tkj24's sisters dip recipe

    Bean Dip

    2 Cans of refried beans
    1 Pkg. dry taco mix
    (Mix ingred. together)

    2 - 8oz Cream Cheese
    1 - 8oz Sour Cream
    (Mix ingred. together)

    1 - 4/6 oz Jar Taco Sauce (spread on top)
    1 - Cup Shredded Cheddar Cheese (sprinkle on top)
    Bake in 9x12 glass or aluminum pan
    350 for 25 min. until cheese melts.
    Pat likes this.
  19. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Bruschetta Chicken w/Broccoli


    4-6 boneless chicken breasts
    1 box Stove Top stuffing (Savory Herb)
    1 diced tomato
    1 c. Italian cheese
    1 c. Zesty Italian salad dressing
    fresh or dried parsley
    1 T. parmesan cheese
    broccoli spears or crowns, steamed

    Season chicken breast with lemon pepper, garlic, meat tenderizer. Follow directions for preparing Stovetop Stuffing. Brown chicken in oil, on both side. Drain off excess oil. Mix tomatoes & 1/2 c. Italian dressing. Place chicken in a baking dish, top with stuffing, tomatoes, Italian cheese and a sprinkle of parsley. Bake at 350 degrees for about 5 minutes, till cheese is melted. Drizzle remaining dressing and parmesan over hot broccoli. Serve broccoli with chicken.
    Pat likes this.
  20. tkj24

    tkj24 Team Owner

    Campbell's® Skillet Chicken & Broccoli

    Campbell's® Skillet Chicken & Broccoli
    from Campbell's Kitchen

    Prep/Cook Time: 20 min.


    1 tbsp. butter OR margarine
    4 skinless, boneless chicken breasts
    1 can Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup
    1/3 cup water
    1/8 tsp. ground black pepper
    2 cups fresh or frozen broccoli flowerets

    HEAT butter in skillet. Add chicken and cook until browned.

    ADD soup, water, pepper and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done.

    Serves 4.
  21. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Wow, if y'all like sketti and meatballs, you'll love these mozzarella stuffed meatballs...
    I substituted imported Cento Italian plum tomatoes for the cherry tomatoes and I used a 3-cheese blend (parmesan, romano and asiago) in place of the pecorino cheese.

    Polpette Napoletane
    Recipe courtesy Baroness Cecilia Bellelli

    2 slices stale white bread, crusts removed
    1 cup milk
    1 small bunch flat-leaf parsley, finely chopped
    1 clove garlic, finely chopped
    9 ounces minced beef and pork, equal amounts
    2 fresh eggs
    2 ounces pecorino, grated
    Salt and freshly ground black pepper
    1 buffalo mozzarella, drained and chopped into little pieces
    Unseasoned bread crumbs
    Extra-virgin olive oil, for frying
    Tomato sauce, recipe follows
    Put the bread in a small mixing bowl, cover with milk, and leave to soak.

    Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.

    Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.

    Tomato sauce:

    Extra-virgin olive oil

    1 clove garlic

    3 (12-ounce) tins peeled cherry tomatoes

    Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.

    *Cook's Note: I find that tinned tomatoes are better for a sauce that needs cooking for a long time. Fresh tomatoes are good if one is not cooking them for a long time.

    Yield: 6 servings

    Cooking Time: 8 minutes
  22. tkj24

    tkj24 Team Owner

    2-Step Garlic Pork Chops

    2-Step Garlic Pork Chops
    from Campbell's Kitchen


    1 tbsp. vegetable oil
    4 boneless pork chops, 3/4-inch thick (about 1 pound)
    1 clove garlic, minced
    1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
    1/2 cup milk
    4 cups hot cooked couscous or regular long-grain white rice

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.

    Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.

    Serves 4.

    TIP: * The internal temperature of the pork chops should reach 160°F.

    Campbell’s Kitchen Tip:Try my little shortcut. I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic. –Jane Freiman, Campbell’s Kitchen Team
  23. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Caramelized Onion Dip

    7 cups red onion, sliced
    1/2 cup vegetable oil
    1 Tbsp. light brown sugar
    1 tsp. ground cumin
    1/2 tsp. ground ginger
    1/4 tsp. cayenne pepper
    1 tsp. salt
    2 cups sour cream

    Heat oil in a large skillet over medium heat. Add onions and saute for one or two minutes on medium heat. Reduce heat to low and continue to saute onions for 30 minutes, stirring frequently. The onions should be completely soft and starting to break down. Remove from heat.

    Add brown sugar, cumin, ginger, cayenne pepper and salt. Transfer to a medium mixing bowl. Allow onions to cool completely. Spread onions up the sides of the bowl to speed cooling.

    Add sour cream and mix well. Serve at room temperature with potato chips.

    Presenter: Mahasti Vafaie, Tomato Head
  24. crazzycat

    crazzycat Guest

    Mozzarella Tuna Melts
    * 1 (6 ounce) can water-packed tuna, drained and flaked
    * 1/4 cup finely chopped celery
    * 1/4 cup finely chopped onion
    * 1/4 cup mayonnaise
    * 4 hamburger buns, split
    * 4 slices mozzarella cheese
    * 4 tomato slices
    * 4 lettuce leaves
    In a small bowl, combine the tuna, celery, onion and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. Place on an ungreased baking sheet. Bake, uncovered, at 350 degrees F for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf; replace bun tops.
  25. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Thanks, my friend makes something very similiar to these. :)
  26. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Omelet Pizza

    Assemble in the following order:
    12 inch pizza dough
    3 eggs, whisked lightly
    1 cup mozzarella cheese
    2 oz Mushrooms
    2 oz Onions
    2 oz chopped Bacon
    Salt & Pepper

    Bake @ 475 for 10-12 minutes

    Presenter: Mancino's
  27. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    I'm going to try these for the fourth of July.

    Dry buffalo Wings

    5 lb. chicken wings
    1/2 cup McClancey's buffalo rub

    Cover two half-sized sheet pans with parchment paper and coat with Pam nonstick cooking spray.

    Preheat oven to 325 degrees.

    Place frozen wings on the sheet pans, taking care that they are evenly distributed in a single layer.

    Bake for 8 minutes.

    Remove from the oven and drain the excess water off the pans.

    Measure 4 Tbsp. or 1/4 cup of McClancey's Buffalo Rub and place in a shaker.

    Coat the exposed side of the wings evenly with all of the seasoning.

    With a pair of tongs, turn the wings exposing the unseasoned side.

    Replace 4 Tbsp. or 1/4 cup of seasoning into the shaker and evenly coat the second side.

    Return to the oven and cook for 24 minutes more.

    Cooked wings can be stored in a refrigerator for future use. After refrigerating, fry for 2 minutes before serving.

    Presenter: Calhoun's
  28. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    I love this one. It is easy and really good. I never ate black beans until I made this. I got it off wbir.com

    Crock Pot Chicken Tacos

    16 oz bag frozen corn
    1 can black beans, drained
    4 boneless skinless chicken breasts
    1 24 oz jar salsa
    1 envelope taco seasoning

    Note: I boil my chicken and add it in about two hrs before it's done.Turns out just as good or better.

    In crock pot layer corn, beans, and chicken. Sprinkle with seasoning. Pour salsa over top. Cook on low for 6 - 8 hours or high for 4 hours. Carefully remove and shred chicken. Mix chicken back into crock pot. Serve on tortillas with desired toppings like cheese and sour cream.


    Apple Wraps

    1 1 / 2c. Sugar
    1 1 / 2 stick Butter
    1 tsp. Vanilla
    2 cans Food Club Crescent rolls
    2 medium apples of choice (cored and cut in to 8 wedges)
    12oz Mountain Dew
    dash of cinnamon

    Mix first 3 ingredients in saucepan and melt together. Wrap the apples in Crescent rolls. Pour mixture over the apples and sprinkle with cinnamon. Pour one can of Mountain dew over top and bake for 35 minutes at 350 degrees
  29. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    I fixed the omelet pizza --- it is good!

    Taco Soup

    1 lb. ground beef --- cooked and drained

    Pour juice and all into a LARGE crockpot or stew pot --

    2 cans yellow hominy
    2 cans stewed tomatoes
    2 cans Ranch Style beans
    1 can niblets corn
    1 can Rotel tomatoes
    1can sliced ripe olives
    2 pkgs Taco mix
    1 pkg Ranch Dressing mix
    1 or 2 cups water

    Add cooked ground beef and simmer for 45 minutes.
    Can be served with cornbread or tortilla chips. Can top
    with cheese.

    Freezes beautifully.
  30. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Pineapple-Glazed Cocktail Meatballs


    1/2 cup KRAFT Original Barbecue Sauce 1/2 cup
    undrained canned crushed pineapple in juice
    30 frozen fully-cooked meatballs (16-oz. pkg.)

    Make It

    MIX first 2 ingredients in large nonstick skillet.

    STIR in meatballs until evenly coated.

    BRING to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

    Kraft Kitchens TipsSpecial ExtraFor extra kick, mix 3/4 tsp. each ground ginger and garlic powder with other sauce ingredients before stirring in meatballs.
  31. fastfordfan

    fastfordfan Guest



    3 (15 ounce) cans red kidney beans
    3 cups chopped onions
    3 cups chopped celery
    3 cups chopped green peppers
    1 cup chopped fresh parsley or ¼ cup dried parsley
    ½ cup margarine or butter
    1 tablespoon garlic salt
    1 teaspoon red cayenne pepper
    1 teaspoon black pepper
    1 tablespoon Worcestershire sauce
    1-1/2 teaspoon hot sauce
    1 (15 ounce) can Italian stewed tomatoes
    1 (6 ounce) can tomato paste
    1 pound Bryan smoked sausage cut into ¼ inch slices

    Put all ingredients into a boiler and bring to a boil then turn down heat to simmer. Simmer until onions are clear and heated thoroughly, about two hours, stirring occasionally.

    (Allowing to set overnight improves the flavor)
    Dried kidney beans may be used but it increases the cooking time as they must be precooked before adding to the other ingredients, Sort and wash dried kidney beans soak them overnight. Using 1 pound dried kidney deans and ½ pound salt pork pre-cook 45 minutes before adding the other ingredients then continue cooking as before)
    Serve over hot cooked rice
  32. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Bloomin' Onion Bread

    Source: The Changing Table

    1 unsliced loaf sourdough bread

    12-16 ounces Monterey Jack cheese, thinly sliced

    1/2 cup butter, melted

    1/2 cup finely diced green onion

    2 teaspoons poppy seeds


    Preheat oven to 350 degrees.

    Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

    Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
    Unwrap the bread and bake 10 more minutes, or until cheese is melted.
  33. kelloggs5TLfan

    kelloggs5TLfan Team Owner



    2 pkgs. cole slaw mix (1 lb. total) with carrots
    2 pkgs. Ramen Noodles (oriental or beef flavor)
    1 pkg. slivered almonds (toasted)
    Green onions (amount optional)
    Seasoning packets from Ramen Noodles
    1/3 c. cider vinegar
    1/2 c. salad oil (scant)
    1/2 c. sugar (scant)

    Mix vinegar, oil and sugar with seasoning packets from Ramen noodles. Break Ramen noodles into pieces and mix with slivered almonds. Mix all ingredients just before serving.
  34. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Parmesan roasted potatoes

    Parmesan roasted potatoes


    4 medium red potatoes
    2 tbsp olive oil
    1/3 cup Parmesan cheese
    1 tsp garlic powder
    1 tsp paprika
    salt and pepper to taste

    Preheat the oven to 400ºF (200ºC). Cut the potatoes in wedges.

    In a small bowl, combine the Parmesan, garlic, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat.

    Arrange them on a cookie sheet in a single layer.

    Bake for about 30-35 minutes then remove from oven and turn over all the potatoes. Bake for another few minutes until crispy and golden.
  35. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Breakfast Pockets

    Breakfast Pockets

    •1 1/2 tblsp yeast
    •1/2 c warm water (110 degrees)
    •3/4 c evaporated milk (110 degrees)
    •1/2 c vegetable oil
    •1/4 c sugar
    •1 egg
    •1 tsp salt
    •3 1/2 c flour

    In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
    Once the dough is done, punch down. Cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake in a 350 degree oven for 15-20 minutes.

    •1 lb bulk sausage
    •1/2 c onion, chopped
    •1 1/2 c frozen hashbrown potatoes, thawed
    •7 large eggs
    •3 tblsp milk
    •1/2 tsp salt
    •1/2 tsp pepper
    •1/2 tsp garlic salt
    •pinch of cayenne pepper
    •2 c cheddar cheese, shredded

    Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
  36. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Orange Honey Tilapia Slow Cooker Recipe
    4 tilapia filets (frozen is just fine)
    2 tablespoons balsamic vinegar
    1 tablespoon honey
    1 (10-ounce) can mandarin oranges, drained
    aluminum foil
    salt and pepper to taste at the table

    The Directions.

    Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top (my kids like to drink the juice!).

    Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste with some salt and pepper at the table.
  37. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Peanut Butter Chocolate Dessert

    •20 chocolate cream-filled chocolate sandwich cookies, divided
    •2 tablespoons butter, softened
    •1 package (8 ounces) cream cheese, softened
    •1/2 cup peanut butter
    •1-1/2 cups confectioners' sugar, divided
    •1 carton (16 ounces) frozen whipped topping, thawed, divided
    •15 miniature peanut butter cups, chopped
    •1 cup cold milk
    •1 package (3.9 ounces) instant chocolate fudge pudding mix

    •Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
    • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
    • In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
    • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
  38. kelloggs5TLfan

    kelloggs5TLfan Team Owner



    1 16 oz Cool whip
    3 king size snickers
    5 -green apples (tart, with a little sweet and lots of juicy)

    Chop apples into bite size pieces. Chop Snickers bars into bite size pieces. Combine in bowl. Stir in cool whip. ENJOY!!

    Chill the snickers bar. It is easier to chop. We didn't the first time. LOL
  39. kelloggs5TLfan

    kelloggs5TLfan Team Owner

    Sausage & Cream Cheese Crescents

    16 oz sausage (mild swaggerty sausage) is what I used.
    8 oz cream cheese softened
    2 cans of crescent rolls

    Brown Sausage and drain
    Mix sausage and cream cheese together.
    Separate rolls into triangles. Cut eat triangle in half lengthwise.
    Scoop a heaping tablespoon onto each roll and roll up.
    Bake at 375 for 15 minutes or until golden brown.

    Makes 32
  40. Zerkfitting

    Zerkfitting Team Owner

    Scout’s Chex Mix
    1 stick of butter
    1 tablespoon of Worcestershire Sauce
    1 teaspoon of all season salt
    a few dashes of onion salt
    a few dashes of garlic salt
    1/2 pound of whole cashews
    3 cups of Corn Chex
    3 cups of Rice Chex.

    Substitute ingredients to your taste.

    2 pounds of cashews, 1 pound butter, and 1 box each of cereal make 4 batches.

    1. In a small bowel melt the butter in the microwave
    (cut the butter in smaller chunks to aid melting); about 45 seconds should melt the butter.

    2. Add the Worcestershire Sauce and salts.
    3. Put the cashews in a one gallon zip lock plastic bag.
    4. Pour the butter mix into the plastic bag.
    5. Add cereal to the bag.
    6. Seal the plastic bag and tumble the mixture in the bag to get an even coating.
    7. Put the mixture in a microwave bowl.
    8. Heat on high for 2 minutes.
    9. Transfer the mix to another microwave bowl
    (this breaks up the mixture and recoats the pieces).

    10. Heat on high for 2 minutes.
    11. Transfer the mix back to the first microwave bowl.
    12. Heat on high for 1 minute.
    13. Place the mixture on some paper towels to drain any excessive butter.
    kelloggs5TLfan likes this.

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