These are a few recipes I have been intending to share and have not so here they are:
This is a recipe I got from Supper Club, which I miss dearly :( So I have been cooking it a while but don’t think I have ever shared the recipe and my family loves it and every time others eat it with us or I give the recipe to someone they love it as well. It really doesn’t get any easier than this:
Chicken Taco Meat:
1 bag boneless skinless chicken breasts
1 can rotel
2 packets taco seasoning mix
fresh cilantro (optional)
Throw it all in the crock pot and cook on high for 4-5 hours. I buy the bag of frozen chicken and I put it in frozen. If the meat is not frozen I am sure it will cook in less time. Also, you can cook on low for a longer period of time. We love cilantro so I always chop some and throw it in and it gives it a great taste but that is a matter of taste. Once done, take the meat out and shred. Serve on soft or hard shells with all the fixins’
A couple months ago some friends of ours from Seminary, the May’s came to spend the weekend with us and to speak at our church. We had a great time and stayed up REALLY late talking! Elizabeth was telling me about this recipe and so Elleigh and I had to try it out and OH.MY.WORD!!! SO, SO GOOD!!! Cream cheese and oreos-that has got to be good!
Oreo Truffles:
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
chocolate bark (white or milk or semi-sweet-whatever you prefer)
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place in freezer until chilled before rolling
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.
6. Once dry, refrigerate and enjoy!
Makes about 36 truffles.
I make potato soup a good bit in the fall and winter. It is a favorite around here. I always make it from scratch and could not begin to tell you how much of anything I put in it! Several weeks ago I ran across this recipe for potato soup and thought I would give it a try. A and the girls prefer my potato soup over any other (except my mama’s which is the same for the most part-she has no idea how much of anything she puts in anything!) I thought this recipe sounded like a quick and easy one. It was really quick, easy, and good. We all liked it. I assured them this would not be replacing MY potato soup but a good recipe to use when you were short on time.
Easy Potato Soup
4 cans (or 2 box cartons) Chicken Broth
1 Packet Country Gravy Mix
1 2lb. Bag of Cubed Hash browns
1/2 med. Onion (optional)
2 cups Shredded Sharp Cheddar Cheese
1. Simply whisk the broth and gravy mix together and bring to a boil.
2. Finely dice onion and add to mixture.
3. Then add the hash browns. Season with S & P to taste.
4. Bring to a boil and cook on med-high for 20+ minutes, or until hash browns are soft.
5. Then incorporate all of the cheese, and stir often so it does not stick to bottom of pan.
This soup is much “soupier” than my soup. We thought it needed more potatoes. Probably a bag and a half. I think 2 bags would be too much. But, if you like it really soupy then it is fine with 1 bag. We garnished with crumbled bacon and I did not have any green onions but that would be really good.
I thought the County Gravy Mix sounded strange but it really gives the soup a great flavor. The gravy mix reminds me of another thing I do for a quick meal. I brown 1 lb of sausage and drain. I make 2 packets of the gravy mix (Pioneer brand is really good and you can use the sausage flavor or black pepper or just the country) and then I add the sausage to it. Bake some biscuits while you are doing this and you have a quick, hot, tasty meal! We really like breakfast for dinner in the fall and winter.
Hope you enjoy some of these! My sweet husband dug sweet potatoes today with one of the farmers in our church. He leaves for Africa on Monday and needed them up before he left. So, I have 2 five gallon buckets of sweet potatoes. I love them! Soon I might be posting some new sweet potato recipes because I may have to be looking for some new ways to prepare them!