Sunday, June 19, 2011

Shredded Chicken

  • Thanks to Marianne5 at for this amazing recipe... my new favorite shredded chicken recipe!

  • 1 (50 ounce) can of chicken (Do not drain)

  • 2 (10 1/2 ounce) cans cream of chicken soup

  • 1/2 sleeve of Ritz cracker 

  • 1 (6 ounce) box chicken flavored stuffing mix 

  • salt and pepper to taste

  • Mix all of the ingredients and cook on low in crockpot until heated through.  Then set crockpot to warm.

  • Makes 10-12 servings.

  • Buffalo chicken dip

    • 20 oz. canned chunk chicken, drained
    • 16oz  cream cheese, softened
    • 1 cup Ranch dressing
    • 3/4 cup hot pepper sauce
    • 1 1/2 cups shredded Cheddar cheese
    • Celery and/or chicken-flavored crackers

    Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until completely mixed together and warm. Stir in half of the shredded cheese, and transfer the mixture to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on low until desired temperature. Serve with celery and crackers.

    Saturday, June 18, 2011

    Reese Dessert Bars


    • 3/4 cup butter, melted
    • 1-1/2 cups graham cracker crumbs (about 1 1/2 whole packages or 1/2 a box)
    • 1-1/2 cups powdered sugar
    • 3/4 cup peanut butter
    • 1 cup and 2 tablespoons semisweet chocolate chips
    • 3 tablespoons peanut butter

    1. In a bowl, mix together the butter, graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 8x8 inch pan.
    2. Melt the chocolate chips with the remaining peanut butter (can be done in microwave or using a double boiler) stirring occasionally until smooth. Spread over the peanut butter mixture. Refrigerate for at least one hour before serving.

    **If using the microwave to melt, use caution not to burn the chocolate chips.  If you don't have a double boiler, you can put a glass bowl in a pot of boiling water on the stove.

    Friday, June 17, 2011

    Liver and Onions (Have I mentioned I really love Jason!)

    Jason LOVES Liver and Onions... it's so gross to make... frozen pizza for me :)


    • 2 pounds beef liver, sliced
    • 1 1/2 cups of milk, give or take
    • 1/4 cup butter, divided
    • 2 large Vidalia onions, sliced 
    • 2 cups all-purpose flour, give or take
    • salt and pepper to taste


    1. Rinse liver slices with cold water, and place in a medium bowl. Pour in enough milk to cover and let sit in the fridge for over an hour.) 
    2. While your liver soaks, melt 2 tablespoons of butter in a large skillet on medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
    3. When the butter has melted, turn the heat up to medium-high, and place liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

    Jason likes sliced potatoes with this.

    Tuesday, June 14, 2011

    Crockpot Pulled Pork Sandwiches

    Not really a recipe as much as it is a tip.. but with summer heat, thought I'd remind everyone!

    2-3 pound boneless pork roast
    1 18oz bottle of Sweet Baby Ray's BBQ sauce (or your favorite!)

    Put your roast in the crockpot.  Cook on low 6-8 hours.  Using forks, shred the pork.  Add as much BBQ sauce as you like.  Cook another 15-20 minutes on low in the crockpot to heat the sauce.


    Strawberry Trifle

    Always a favorite at potlucks!


    • 1 (10 inch) angel food cake
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 quart fresh strawberries, sliced
    • 1 (18 ounce) jar strawberry glaze


    1. Crumble 1/3 of the cake into the bottom of a trifle bowl.
    2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the 1/3 of the cream cheese mixture over the cake.
    3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread1/3 of the strawberries over cream cheese layer. 
    4. Repeat layer of cake, cream cheese filling, strawberries two more times.
    5. Chill until serving time!

    Oyster Snack Crackers

    My grandma used to make these... cheap, easy and delicious!  I made a batch yesterday and they are almost gone!

    24 oz Oyster Crackers (sold at Aldi and other stores in 12 oz bags, so buy 2)
    1 cup veg. oil
    1 packet of Ranch dressing powder
    1 tsp Dill Weed
    1/2tsp Garlic Powder

    Mix together oil, ranch powder, dill and garlic powder.  Pour it over the crackers.  Let crackers sit for an hour or so and enjoy!  (I like to make this in a big Rubbermaid container so I can shake it occasionally during that hour to evenly distribute the oils and flavors.)

    Rice Pudding

    Michael LOVES this stuff!  Easy and cheap to make!

    Rice Pudding

    1 cup instant rice
    2 cups milk
    1/4tsp salt
    1/4tsp cinnamon
    1/4tsp nutmeg
    1/2 cup sugar
    1/3 cup raisins
    1/2 cup milk
    2 eggs, slightly beaten
    1/2 tsp vanilla

    In medium size pan, mix together rice, 2 cups milk, salt, cinnamon, nutmeg, sugar and raisins.  Heat to a rolling boil, stirring often.  Reduce heat and boil slowly for about 10 minutes.  Mix 1/2 cup milk with 2 eggs and WITH A FORK, slowly stir it into the rice mixture.  (If you do not stir quickly with a fork when you are adding it, your rice pudding will have cooked egg whites throughout it..)  Continue to cook over medium heat until thickened.  Stir in 1/2 tsp vanilla.  Let cool 10 minutes.

    Refrigerate leftovers.


    Ahhh... the last month of the school year is always a hectic time... and thus, there isn't many new and exciting things being cooked up in my kitchen.  It is finally break and I have time to try tons of new things.  So stay tuned for more recipes!