because i just realized i didn’t have the recipe on my site

   Posted by: arcanai   in yummy stuff

Stolen from Richmond

Hot Artichoke Dip

  • 1 ½ C. Hellmans Mayo
  • 1 ½ C. Shredded Parmesan
  • 2-3 cloves chopped garlic
  • 14 oz Artichoke hearts
  • 10 oz Frozen chopped spinach
  • ½ lemon squeezed for juice
  • ½ tsp. Tobasco + ???

Thaw and squeeze spinach dry. Drain and coarsely chop artichoke hearts. Mix all ingredients. (The ??? amount of tobasco is about 3-6 extra drops).

Bake 1 hour @ 350 — use a Pyrex pie plate if you like lots of crispy browned top — for more cheesy gooeyness a small casserole dish works well.

Serve with crackers or bagel chips.  It’s also great on chicken!

Crockpot Blackberry Cobbler (double for 6qt crockpot)

  • 1 C. sugar
  • 3/4 C. biscuit mix
  • 2 eggs
  • 2 tsp vanilla
  • 5 oz evaporated milk
  • 2 tbsp. butter, melted
  • 3 C. blackberries

Combine sugar and biscuit mix in large bowl. Stir in eggs, vanilla, evaporated milk, and butter. Mix well. Fold in blackberries and pour into sprayed crockpot. Cover and cook on low for 5 hours. Serve warm with ice cream.

Chicken Casserole

  • 8 oz. egg noodles, cooked al dente
  • 1 can cream of something soup
  • 1/2 can water
  • 10 oz. shredded cheese in and on top
  • 2 chicken breasts, cooked and diced

Mix all ingredients, top with cheese. Bake in 9×13 pan @350 until cheese bubbles.

Creamy Chicken Enchiladas

  • 10 small soft flour tortillas
  • 3 tbsp. flour
  • 2 C. chicken broth
  • 1 C. sour cream/plain greek yogurt
  • 2 1/2 C. shredded chicken
  • 3 C. shredded monterey jack cheese
  • 3 tbsp. butter
  • 4 oz can diced green chilles

Preheat oven to 350. Combine shredded chicken and 1 C. of cheese. Fill tortillas with above mixture and roll each one, then place in greased 9×13 pan. Melt butter over medium heat and stir in flour. Whisk together 1 minute over heat. Add broth and whisk together. Cook over heat until thick and bubbly. Take off heat and add in sour cream and chilles (not too hot). Pour mixture over enchiladas and add remaining cheese to top. Back 20-23 minutes, then broil 3 minutes to bubble cheese.

Crockpot Potato Soup

  • 30 oz bag frozen diced hash browns
  • 32 oz box chicken broth
  • 10 oz. can cream of chicken soup
  • 8 oz. package cream cheese
  • Bacon bits
  • Shredded cheddar cheese
  • Salt and pepper

Put potatoes in crockpot and add broth, cream of chicken, and some bacon bits to top. Season with a pinch of salt and pepper. Stir. Cook on low 7-8 hours or until potatoes are tender. An hour before serving, cut cream cheese into cubes and add to crockpot. Stir occasionally until all melted. Add cheddar and stir until melted.

Crockpot Honey Pork Roast

  • 3-4 lb. pork loin
  • 2 tbsp. dried oregano
  • 2 tbsp. dried basil
  • 1/2 tsp. black pepper
  • 3/4 tsp. salt
  • 2 tbsp. minced garlic
  • 1/2 C. honey
  • 2 tbsp. olive oil
  • 1/4 C. soy sauce
  • 2/3 C. grated parmesan cheese

Mix up marinade. Pour over pork in crockpot or freezer bag (if freezing, thaw overnight before cooking). 6-8 hours on low. Shred the pork; reserve liquid and add to sauce pan to brink to boil. Reduce heat and simmer until reduced and thickened. Pour sauce over shredded meat to serve.

Crockpot Honey Garlic Chicken

  • 1 1/2 lbs. chicken thighs (appx 6-8)
  • 1 lb. baby red potatoes, halved
  • 1 lb. baby carrots
  • 1 lb. green beans
  • 1/2 C. soy sauce
  • 1/2 C. honey
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. chili flakes
  • 1/2 tsp. black pepper
  • 8 cloves minced garlic (2 small tbsp.)

Mix up marinade. Put potatoes, carrots, and half the thighs in 6qt crock. Season with pepper and pour half the marinade. Add remaining thighs and pour remaining marinade evenly over everything. Season again with black pepper. Cook on high 304 hours or low 7-8 hours, basting occasionally. Add green beans during the last 30 minutes. Broil thighs for crispy skin.

Chicken Pot Pie

  • 2 tbsp. butter
  • 6 tbsp. AP flour
  • 1 1/2 C. chicken broth
  • 1 1/2 C. whole milk
  • 4 C. cooked chicken, diced
  • 10 oz. mixed veg
  • 1/2 tbsp dried parsley
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground cayenne
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 prepared pie doughs/crusts

Heat oven to 375. Mix butter and flour in large pot over med-high heat. Whisk in broth and milk. Bring to boil, whisking constantly. Reduce heat to low and simmer 5 minutes. Stir in chicken, veg, and seasonings. Pour into prepared pie crusts. Bake 30 minutes, remove and cover with foil for another 15 minutes. Cool before serving.

Crockpot Beef and Broccoli

  • 1 C. beef broth
  • 2/3 C. soy sauce
  • 1/3 C. brown sugar
  • 1 tbsp. sesame oil
  • 1 tsp. garlic powder
  • 1/2 tsp. sriracha
  • 2 lbs. flank steak or stew meat
  • 4 C. broccoli florets, cut bite-size
  • Slurry – 2 tbsp. corn starch & 1/4 C cold water
  • 3 C. rice, cooked

Mix broth, soy sauce, brown sugar, oil, garlic, and sriracha in bowl until smooth. Place meat in crock and pour sauce over. Cook on high 3 hours. 30 minutes before serving, mix in slurry and add to crock to thicken. 20 minutes before serving, add broccoli and stir. Serve over rice.

Crockpot Italian Chicken

  • 2-3 chicken breasts
  • 1 packet italian dressing
  • 2 cans cream of chicken soup
  • 8 oz block cream cheese
  • 1 tbsp. garlic powder
  • 1/4 tsp. cayenne
  • salt and pepper to taste
  • parsley and parmesan for garnish

Place chicken in crock, sprinkle italian dressing mix over it along with garlic powder. Pour cream of chicken soup over. Add cubed cream cheese. Season with salt and pepper. Cook on high 4 hours or on low 8 hours. Cut or shred after cooking and mix into sauce. Server over pasta.

Crockpot Chicken Cordon Bleu Casserole

  • 1 can cream of chicken soup
  • 1/4 C milk
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 2 lbs. chicken breasts
  • 1/2 lb. ham slices
  • 1/2 lb. cheese slices
  • 6 oz. cornbread stove top stuffing
  • 1/3 C. melted butter

In a small bowl, whisk together the soup, milk, oregano, pepper, and garlic powder until smooth. Lay chicken beasts in an even layer on bottom of crock. Add layer of ham and then cheese. Pour soup mixture on top and spread evenly. Sprinkle stuffing mix and pour butter evenly over it. Cover and cook on low for 5 hours.

This entry was posted on Friday, July 26th, 2013 at 9:01 and is filed under yummy stuff. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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