[Nameplate] Fog/Mist ~ 68°F  
High: 79°F ~ Low: 63°F
Thursday, July 31, 2014

Cooking made simple

Posted Tuesday, June 5, 2012, at 5:29 PM

Hello, I am so sorry it has been so long since I last posted but for some reason it would not post for me I think they now have it fixed...

I would love to have some summer recipes from all of you. Gardens are starting to produce vegetables and I love them cooked many way. So share recipes..you can also send them to my email..kshipley57@yahoo.com...just put recipe in the title..

Cherry Coke Salad

2 (3-ounce) packages cherry Jell-O(br)

1 cup boiling water(br)

8 ounces crushed pineapple, with juice(br)

10 ounces Coke(br)

1 can cherry pie filling(br)

3 ounces cream cheese, softened(br)

1 (8-ounce) Cool Whip(br)

1/4 cup chopped pecans

Dissolve Jell-O in boiling water. Add Coke and chill for 10 to 20 minutes. Add pineapple with juice and cherry pie mix. Let set until firm. Mix about 3/4 of container of Cool Whip with softened cream cheese and spread over Jell-O. Sprinkle with chopped pecans. Return to refrigerator for at least 1 hour.

Breakfast Casserole

2 cans refrigerated crescent rolls(br)

1 pound sausage(br)

1 onion, chopped, optional(br)

1 bell pepper, chopped, optional(br)

Mushrooms, sliced, optional(br)

1 (8-ounce) package cream cheese

Open 1 can of rolls. Pat them into bottom of a 9-by-13-inch casserole dish. Saute sausage (if feeling "gourmet," add onion, bell pepper, mushrooms, etc.) Spread cooked sausage over crescent rolls; cut cream cheese into little chunks and distribute evenly over sausage. Top with other can of crescent rolls. Bake at 350 degrees for 15 to 20 minutes.

Pancake Syrup

I have not tried this yet but I was told it was very very good. With us both being diabetics I am gonna try making it with (splenda..Walmart brand) and (splenda brown sugar) hope it works out.

4 cups granulated sugar(br)

1/2 cup brown sugar(br)

2 cups water(br)

1 teaspoon maple flavor(br)

1 teaspoon vanilla flavor

Bring sugars and water to a boil for 1 minute, no more. Add the flavorings. Pour into bottle of choice.

Slow_Cooker Cheesy Chicken and Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup(br)

1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes(br)

1 Tbsp. Worcestershire sauce(br)

1/4 cup chopped fresh parsley

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

Substitute

boneless skinless chicken breast works great

Prepare using smoked paprika.

Slow-Cooker Beef Stroganoff

2 lb. beef stew meat, cut into 1-inch cubes(br)

10 oz. fresh mushrooms, halved(br)

1 onion, chopped(br)

1 clove garlic, minced(br)

1 cup beef broth(br)

2 tsp. paprika(br)

1 tsp. salt(br)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream(br)

2 Tbsp. flour(br)

1 Tbsp. GREY POUPON Dijon Mustard(br)

1 pkg. (16 oz.) egg noodles, uncooked(br)

2 Tbsp. chopped fresh parsley

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).

MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

Suggestions from me:

This is really good over cooked rice also.

Serving Suggestion

Serve with hot steamed vegetables for a well-balanced meal.

For More Flavor

Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker.



Respond to this blog

Posting a comment requires free registration. If you already have an account, enter your username and password below. Otherwise, click here to register.

Username:

Password:  (Forgot your password?)

Your comments:
Please be respectful of others and try to stay on topic.


Cooking with Karen
Karen Shipley
Recent posts
Archives
Blog RSS feed [Feed icon]
Comments RSS feed [Feed icon]
Login
I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
Hot topics
Spring and Summer Cooking
(0 ~ 7:57 PM, May 18)

Holiday Cooking
(0 ~ 4:25 PM, Dec 18)

New Collectioin
(0 ~ 7:58 PM, Aug 27)

Summer Cooking
(0 ~ 7:59 PM, Jul 5)

My Collection
(0 ~ 7:52 PM, May 30)