Supplies:
Crockpot or as some call it, a slow cooker.
Ingredients:
8 skinless chicken breasts
4 chicken flavored bouillon cubes or 1 to 2 cans of chicken broth
salt/pepper
water to cover
Directions:
Place chicken breasts, bouillon cubes in water filling the pot to not more than three quarters full. Salt and pepper. Cook on low-setting overnight.
The next morning, cool and shred the chicken.
Reserve and freeze the chicken broth in 1 cup portions for later use. Use an icecube tray to freeze broth into cubes.
Saturday, February 27, 2010
Chicken and Stuffing Casserole
Ingredients:
1 6oz pkg stuffing mix for chicken
2 cups shredded chicken breasts
1 (10 3/4 oz) can of cream of chicken soup (undiluted)
1/3 cup sour cream
Directions:
Preheat oven 375 degrees
Prepare stuffing mix according to package directions; set aside. Lightly oil a 2-quart baking dish. Place chicken in prepared dish. In a small bowl, mix together soup and sour cream. Combine well. Pour soup mixture over chicken in baking dish. Spoon stuffing evenly over chicken and soup in baking dish. Bake casserole now or cover it and wrap it tightly to store in the refrigerator for up to two days. Cook uncovered 35 minutes or until done.
1 6oz pkg stuffing mix for chicken
2 cups shredded chicken breasts
1 (10 3/4 oz) can of cream of chicken soup (undiluted)
1/3 cup sour cream
Directions:
Preheat oven 375 degrees
Prepare stuffing mix according to package directions; set aside. Lightly oil a 2-quart baking dish. Place chicken in prepared dish. In a small bowl, mix together soup and sour cream. Combine well. Pour soup mixture over chicken in baking dish. Spoon stuffing evenly over chicken and soup in baking dish. Bake casserole now or cover it and wrap it tightly to store in the refrigerator for up to two days. Cook uncovered 35 minutes or until done.
Wednesday, February 24, 2010
Easy No-Bake Pumpkin Pie
On the surface, it looks like a simple pumpkin pie, but it has a beautiful layered look, and a delighful taste of rich warm flavored layers.
Ingredients:
4 oz. (half of a 8-oz pkg) Philadelphia Cream Cheese, Softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8oz) CoolWhip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6oz)
1 can (15 oz) pumpkin
2 pkg. (4-serving size each) Jell-O vanilla Flavor Instant Pudding and Pie Filling
2 tsp. pumpkin pie spice
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended, Gently stir in half of the whipped topping. Spread into crust
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie spice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Makes 10 servings.
Prep: 30 minutes
Total: 4 hr. 30 min. (including refrigerating).
This actually makes enough to make two pies.
Ingredients:
4 oz. (half of a 8-oz pkg) Philadelphia Cream Cheese, Softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8oz) CoolWhip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6oz)
1 can (15 oz) pumpkin
2 pkg. (4-serving size each) Jell-O vanilla Flavor Instant Pudding and Pie Filling
2 tsp. pumpkin pie spice
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended, Gently stir in half of the whipped topping. Spread into crust
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie spice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Makes 10 servings.
Prep: 30 minutes
Total: 4 hr. 30 min. (including refrigerating).
This actually makes enough to make two pies.
Watergate Salad
This is my all time favorite easy dessert to prepare.
Ingredients:
2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding and Pie Filling
2 cans (20 oz each) crushed Pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped Planters Pecans
3 cups (8oz tub) thawed CoolWhip Whipped Topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping, cover.
Refrigerate: 1 hr. or until ready to serve. Garnish with additional CoolWhip Whipped Topping and chopped pecans, if desired.
Makes 16 servings, about 1/2 cup each.
Tip: Create a simple piping bag by filling a sealable plastic bag with topping. Clip off small corner and pipe out filling on top.
NAME THAT SALAD
Originally called Pistachio Pineapple Delight when this recipe was created in the 1970's to celebrate the introduction of Jell-O Pistachio Instant Pudding. How the Watergate salad got it's current name is a mystery. Some believe it is linked to the infamous political scandal while others contribute it to the Watergate Hotel. Despite the debate, everyone does agree on one thing - it is a simple and delicious recipe.
Ingredients:
2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding and Pie Filling
2 cans (20 oz each) crushed Pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped Planters Pecans
3 cups (8oz tub) thawed CoolWhip Whipped Topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping, cover.
Refrigerate: 1 hr. or until ready to serve. Garnish with additional CoolWhip Whipped Topping and chopped pecans, if desired.
Makes 16 servings, about 1/2 cup each.
Tip: Create a simple piping bag by filling a sealable plastic bag with topping. Clip off small corner and pipe out filling on top.
NAME THAT SALAD
Originally called Pistachio Pineapple Delight when this recipe was created in the 1970's to celebrate the introduction of Jell-O Pistachio Instant Pudding. How the Watergate salad got it's current name is a mystery. Some believe it is linked to the infamous political scandal while others contribute it to the Watergate Hotel. Despite the debate, everyone does agree on one thing - it is a simple and delicious recipe.
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