October 27, 2010

BBQ Pulled Pork

2.5-3 lb Pork Roast
1 bottle of favorite BBQ sauce
1 Tbsp brown sugar

Put Pork Roast in crock pot covered with water for 6-8 hours on Low.
Then drain water and fat. Shred Pork and put back in Crock pot.
Add BBQ Sauce and brown sugar. I would start with just 1/2 the bottle and add til you like it - if you add too much it is more BBQ than pork.
Cook on Low for an additional 1-2 hr

Freeze or Serve on Rolls.

Southfork Chili

2 1/2 cups ground beef
2 cups onions, chopped
1 green pepper, chopped
3 cloves garlic, pressed
1/2 tsp crushed red pepper
3 Tbsp chili powder
2 tsp cumin
1/2 tsp oregano
2 1/2 tsp salt
2 (16 oz) cans chili beans
1 (16 oz) can red kidney beans
2-3 (16 oz) cans diced (or stewed) tomatoes
1 (16 oz) can whole kernel corn
1 (8 oz) can tomato sauce

In large skillet, saute beef; drain fat. Add onions, green pepper, garlic, red pepper, spices and salt.
Cook til Tender.
Add ingredients. Simmer 45 minutes (or put in crockpot for 3 hours - low)

Freeze when cool.
Or Serve with Cheese, sour cream, and chips

*This recipe is huge - When I do it for my family - I make the whole batch, and then freeze the rest for another meal another time.

October 4, 2010

Italian Grilled Chicken with Creamy Red Sauce


16 oz. pasta noodles
1/2 bottle of Italian salad dressing
2-3 chicken breasts, thawed
1 recipe of Alfredo Sauce
8 oz. marinara sauce (I used tomato basil sauce)
Parmesan cheese, grated

Alfredo Sauce:

1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
garlic salt

1. Marinate in a ziplock bag with bottled Italian dressing over night.

2. Preheat grill, boil salted water for pasta, and begin making alfredo sauce.

3. Alfredo: In a small saucepan, combine cream cheese and butter until melted. Don't be alarmed if the fat separates and makes the mixture look like curdled milk! Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.) You really can't go wrong! Season again, as needed.

4. Boil pasta and cook until al dente.

5. Heat marinara until warm and combine alfredo with as much marinara as desired.

6. Slice chicken into thin strips and serve over pasta and sauce. Top with fresh Parmesan.

September 2, 2010

Cheesy Barbecue Beef Casserole

350 degrees for 40 min.(thawed) double frozen

3 cups uncooked ziti pasta
1 lb. lean ground beef
1 medium onion, chopped
2 slices of bacon, cut up small
1 1/2 C. barbecue sauce
1 c. Mozzarella cheese
½ TBS parsley flakes
1 C. Milk
1 C. shredded cheese

1- Start cooking pasta as directed on pkg. and then drain when done.
2-Cook beef, onion, and bacon in a pan, until beef is all brown; drain.
3-Return drained pasta to saucepan. Stir in beef mixture and remaining ingredients except 1 c. shredded Cheddar cheese. Spoon into casserole dish. Sprinkle with remaining cheese.

4-Bake uncovered 30 to 40 minutes or until hot in the center.

By: KayCee Tanner

Shannon's Sweet Chili

1 lb ground beef
1 large onion chopped
2 cloves garlic, minced
2 tsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 can (28 ounces) chopped tomatoes
1 can (28 ounces) tomato sauce
1 cans (16 ounces) red kidney beans, drained and rinsed
½ cup packed light-brown sugar
1 lb elbow macaroni, cooked following package instructions

Shredded cheese & sour cream

Brown beef, onion and garlic for about 10 minutes. Add chili powder, salt, cumin, pepper, and oregano. Cook for 2 minutes until fragrant. Add tomatoes, tomato sauce, beans and brown sugar. Add water to tomato can and add to pot. Bring to a boil. Lower heat and simmer, uncovered, for 30-35 minutes. Let stand for 10 minutes. Serve over elbow macaroni. Garnish with cheese and sour cream.

Makes 8 servings.

Jen Rich

Chicken Spaghetti

4 chicken breast, cooked and shredded

1 can rotel
1 can cream of chicken
1 can cream of mushroom
1 cup chicken broth (from cooked chicken)
1 lb velveeta
12 ounces spaghetti

Cook chicken (save a cup of broth) and cook spaghetti in broth. In pan on low heat mix soups, rotel, broth and cheese until cheese is melted. Add chicken and spaghetti. Pour into dish and bake for 30 minutes at 350. YUMMY!!
Stephanie Roades

July 4, 2010

Cheesey Chicken & Noodle Casserole

1 can Campbells cream of mushroom soup
1/2 c. Milk
1 c. frozen mixed vegetables
2 c. cooked chicken
2 c. medium egg noodles, cooked and drained
1/4 c. grated parmesan cheese
1/4 tsp. black pepper
1 c. shredded cheddar cheese

1. Stir soup, milk, veggies, chicken, noodles, parmesan cheese, 1/2 c. cheddar cheese, and black pepper in a 1 1/2 qt caserole.
2. Bake at 400 degrees for 25 min. or until ht. Stir.
3. Top with rest of Cheddar cheese.

KayCee Tanner