tag:blogger.com,1999:blog-68893066254412298292024-02-08T09:18:23.695-08:00Nik's Recipesniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-6889306625441229829.post-75574738176232125672011-10-11T18:02:00.000-07:002011-10-11T18:03:43.617-07:00German Pancakes1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt
Heat oven to 350 degrees
Place butter in 9x13 pan or medium size casserole
Place pan in the oven to melt butter; watch closely
Remove pan from the oven
Mix remaining ingredients in a bowl and mix lightly with a beater
Pour mix into the prepared pan and bake for 30-40 minutes.
Serve with maple syrupniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-77116515422156913292011-04-13T18:30:00.000-07:002011-04-13T18:36:43.027-07:00Orange Creamsicle Cake1 White Cake mix, baked <br />1 1/2 cup milk<br />1 large orange jello <br />1 sm. box instant vanilla pudding<br />1 (12 oz.) can orange soda <br />1 (9oz.) cool whip<br /><br />Bake white cake as directed on the box in 13x9 inch pan. <br />Boil one cup water. <br />Add orange jello and orange soda into bowl with boiling water. <br />Mix well. <br />Poke holes in top of cake. <br />Pour jello mixture over cake. <br />In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate. <br /><br />-Colleen Brittniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-91699368798200686722011-04-13T18:08:00.000-07:002011-04-13T18:28:54.575-07:00Cheesy Potato Soup32 oz. Frozen Southern Style Hashbrowns<br />1/2 C onions, chopped<br />celery, diced<br />32 oz. Chicken Broth<br />1 C water<br />Put all of the above in a crockpot, cover and cook on low.<br />Later...<br />Make a thickener:<br />3 Tbs flour<br />1 C milk<br />Mix well <br />Turn crockpot on high and stir in thickener, cover and stir every so often until thickened.<br />Add 2 C shredded cheddar cheese, stir in until melted.<br />Serve with toppings:<br />Real bacon pieces<br />green onions, chopped<br />pepper to taste<br /><br />-Sandra Brayniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-78735403171074611602010-08-23T14:12:00.000-07:002010-08-23T14:25:59.905-07:00A New Kind of Pico De Gallo1/2 cup lime juice<br />chopped garlic (to taste)<br />1/2 jalapeno (or to taste)<br />Blend these first three ingredients in a blender and set aside for the dressing.<br /><br />1/2 to 3/4 Head of cabbage chopped bite size.<br />1 Onion, chopped fine<br />2-3 tomatos,chopped (optional)<br />1/2 to 1 bunch cilantro, chopped fine<br />Toss these in a large salad bowl and add the dressing, toss together.<br /><br />Serve with 16 oz. softened cream cheese and plain taco chips. Dip chip into cream cheese, scoop some pico de gallo on top and enjoy!<br /><br />-Missy Earlniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com1tag:blogger.com,1999:blog-6889306625441229829.post-9180209192298677372010-04-06T21:24:00.000-07:002010-04-06T21:35:23.615-07:00Hawaiian Haystacks1 Family size Cream of Chicken soup<br />2 c cooked and cubed chicken<br />1 c chicken broth<br />Mix these ingredients and heat through.<br /><br />Pan of cooked rice<br /><br /><strong>Toppings:</strong><br />Tomatos, chopped<br />Green onions, chopped<br />Cheddar cheese, grated<br />Chow mein noodles<br />Celery, chopped<br />Pineapple chunks<br />Slivered almonds<br />Green pepper, chopped<br />Coconut<br /><br />Serve the rice first then the sauce and then top with any/all toppings.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-39899817532744482142010-03-17T11:21:00.000-07:002010-03-17T11:39:53.206-07:00Savory Sandwich Ring2 pkgs. 11oz. each Pillsbury French Bread Dough<br />1 egg white, lightly beaten<br />3 garlic cloves, pressed<br />1 tsp Italian Seasoning Mix<br />1 green bell pepper, thinly sliced<br />1 onion, thinly sliced<br />1 tomato, thinly sliced<br />1/2 c pitted ripe olives, sliced<br />8 oz. thinly sliced deli meat such as: salami, turkey, ham or bologna<br />4 oz. thinly sliced cheese such as: swiss, american, mozzarella, cheddar or jack<br />2 c thinly sliced lettuce<br />1/4 c plus 2 Tbls Italian salad dressing, divided<br /><br />Preheat oven to 350<br />Place dough seam side down on baking sheet.<br />Join ends of dough together to form on large ring.<br />Make 8 diagonal cuts, 1/2 inch deep on top of dough.<br />Combine egg white, garlic and Italian seasoning.<br />Brush over dough.<br />Bake 26-30 minutes or until deep golden brown.<br />Remove bread to cooling rack and cool completely.<br />*It can be wrapped in plastic wrap at this point and saved to be used the next day.<br />Cut loaf in half horizontally.<br />Place bottom half on a large serving platter.<br />Arange meat and cheese evenly over the bottom half of the bread.<br />Top with lettuce.<br />Drizzle 2 Tbls of dressing evenly over lettuce.<br />Top with bell pepper, onion, tomato and olives.<br />Brush cut side of top bread layer with remaining dressing.<br />Place over the bottom half.<br />Cut into serving sizes.<br /><br />-Colleen Brittniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-945105164800460682010-03-10T13:18:00.000-08:002010-03-10T13:24:20.624-08:00Slow Cooker Ranch Chicken4-6 boneless chicken breasts (can be frozen)<br />1 pkg. cream cheese<br />2 cans cream soup (chicken or mushroom)<br />1 1/2 c milk<br />1 pkg ranch dressing mix<br />Throw in various fresh or frozen veggies. Broccoli, peas, mushrooms, cauliflower, carrots etc.<br /><br />Mix together everything but the chicken and veggies until smooth.<br />Stir in the chicken and veggies and cook on low setting 6-8 hours.<br />Serve over cooked rice or noodles.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-45188895974859316852010-03-10T12:58:00.000-08:002010-03-10T13:15:58.350-08:00Chicken Pot Pie2 c cooked chicken, cubed<br />1/3 c butter<br />1/3 c flour<br />1/3 c onion, chopped<br />1/2 tsp salt<br />1/4 tsp pepper<br />1 3/4 c chicken broth<br />2/3 c milk<br />1 c frozen peas<br />1 c cooked carrots<br />1 1/2 c mushrooms, quartered<br />2 unbaked pie crusts<br /><br />Place one crust in bottom of a casserole dish. <br />In a large saucepan melt butter over low heat.<br />Blend in flour, onion, salt and pepper. <br />Cook over low heat, stirring constantly, until mixture is smooth and bubbly.<br />Remove from heat.<br />Stir in broth and milk.<br />Heat to boiling, stirring constantly.<br />Boil and stir one minute.<br />Stir in chicken, peas, carrots, and mushrooms.<br />Pour into pastry lined pan.<br />Place other piecrust over filling.<br />Flute edges and cut slits in center.<br />Bake uncovered @425 for 30-35 minutes.<br />Cover fluted edges for the last 10 15 minutes to prevent over browning.<br /><br />Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-84489614740940115992010-03-10T12:54:00.000-08:002010-03-10T12:58:03.513-08:00Soft Oreos2 boxes Devils Food cake mix<br />4 eggs<br />3/4 c oil<br /><br />Mix all ingredients and roll into 80 even sized balls.<br />Bake at 350 for 8-10 minutes.<br /><br />Frosting:<br />8 oz. cream cheese, softened<br />2 2/3 c powdered sugar<br /><br />Spread frosting between two cookies. <br />Makes 40 cookies.<br /><br />-April Homerniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-74226415263586062452010-03-10T12:48:00.000-08:002010-03-10T12:54:32.398-08:00Fruit Pizza1 pkg. Pillsbury sugar cookie dough<br />8 oz. cream cheese, softened<br />1/4 c sugar<br />Assorted fresh or canned fruit.<br />I use fresh strawberries, kiwi, bananas, and grapes<br /><br />Press cookie dough into a 9x13 pan or on a round pizza pan.<br />Bake according to package directions.<br />When cool spread with cream cheese and sugar mixture.<br />Arrange fruit on top.<br /><br />Option: Make single sugar cookies and let cool. Spread frosting on top of each individually and top with a few pieces of fruit.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-91150053453957767732010-03-10T12:45:00.000-08:002010-03-10T12:48:26.960-08:00Peanut Butter Cups1 c chunky peanut butter<br />2 sticks butter, softened<br />3 1/2 c powdered sugar<br />12 whole graham crackers, crushed<br />1 bag of chocolate chips<br /><br />Mix peanut butter, butter, and powdered sugar.<br />Add crushed graham crackers.<br />Spread in 9x13 pan.<br />Top with chocolate chips.<br />Bake @ 325 for 5-8 min. <br />Spread chocolate and cool completelyniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-9790524944901645572010-02-10T09:33:00.000-08:002010-02-10T09:44:24.383-08:00Coconut Pecan Frosting and Filling4 eggs yolks<br />1 can (12 oz.) evaporated milk<br />1 1/2 tsp. vanilla<br />1 1/2 c sugar<br />3/4 c butter<br />2 2/3 c coconut flakes<br />1 1/2 c chopped pecans<br /> <br />Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.<br />Add sugar and butter; <br />Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly<br />Remove from heat<br />Add coconut and nuts, <br />Cool to desired spreading consistency.<br /><br />Makes about 4 1/2 cups. Enough to frost top and sides of 3 8 or 9 inch cake layers, tops of 2 13x9 inch cakes or 36 cupcakes.<br /><br />-Kacie Sandersniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-51200046215523588082010-02-09T17:42:00.000-08:002010-02-10T09:32:57.309-08:00Sweet German Chocolate Cake1 pkg. (4oz.)Bakers German Sweet Chocolate<br />1/2 c. water<br />2 c flour<br />1 tsp baking soda<br />1/4 tsp salt<br />1 c (2 sticks) butter, softened<br />2 c sugar<br />4 eggs, separated<br />1 tsp vanilla<br />1 c buttermilk<br />Coconut Pecan Filling and Frosting<br /><br /><strong>Preheat</strong> oven to 350 degrees F<br />Cover bottoms of 3 (9 inch) round cake pans with wax paper.<br />Grease sides of pans<br />Microwave chocolate and water in large microwavable bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.<br />Stir until chocolate is completely melted.<br /><strong>Mix</strong> flour, baking soda and salt; set aside<br />Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. <br />Add egg yolks, 1 at a time, beating well after each addition. <br />Blend in melted chocolate and the vanilla.<br />Add flour mixture alternately with the buttermilk, beating until well blended after each addition.<br />Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. <br />Gently stir into batter. <br />Pour evenly into prepared pans.<br /><strong>Bake</strong> 30 minutes or until toothpick inserted into centers comes out clean.<br />Immediately run small metal spatula around cake layers.<br />Cool in pans15 minutes; remove layers from pans to wire racks. Discard wax paper.<br />Cool cake layers completely<br />Spread Coconut Pecan Filling and Frosting between cake layers and onto top of cake.<br /><strong>Substitute</strong>: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes<br /><br />-Kacie Sanders<br /><br /><strong>Note</strong>: When Kacie made this for my birthday she used the coconut pecan frosting for the layers and the top and chocolate frosting for the sides of the cake. Perfect!<strong></strong>niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-40005719317526926202010-01-20T07:45:00.000-08:002010-01-20T07:50:24.840-08:00Cheesy Chicken ChowderIngredients:<br /><br />3C water<br /><br />3 bouillon cubes<br /><br />2 Cups diced, peeled, potatoes<br /><br />1 Cup diced carrots<br /><br />1 Cup chopped celery<br /><br />1/2 Cup onion<br /><br />1 1/2 tsp salt<br /><br />1/4 tsp pepper<br /><br />1/4 Cup butter<br /><br />1/3 Cup flour<br /><br />2 Cups milk<br /><br />2 Cups shredded cheese.<br /><br />Directions:<br /><br />In 4 quart pan, bring to a boil, the water & boullion cubes and veggies. <br />cover... and reduce heat to a simmer until the vegetables are tender. <br />Meanwhile: Melt butter in a saucepan, add flour and mix well (it kinda makes a thick paste known as a roux). <br />Gradually add milk and cook over low heat until slightly thickened. <br />Stir in cheese and cook until melted. <br />Add cheese mixture to vegetables and stir. <br />Add 2 cups diced cooked chicken. <br />Make sure it's heated through and eat!<br /><br />-Kacie Sandersniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-39663541500866146372010-01-19T13:20:00.000-08:002010-01-19T13:31:44.624-08:00Phil's Birthday Cake (Mud Pie)1/2 c butter, softened<br />1 c flour<br />1/2 c chopped nuts<br />8 oz. cream cheese, softened<br />1 c. powdered sugar<br />small and medium tub of Cool Whip<br />2 small pkg. instant chocolate pudding mix<br />2 1/2 c. milk<br /><br />Mix flour and butter and press into bottom of 9x13 pan.<br />Press chopped nuts evenly into mixture.<br />Bake @ 350 for 10-14 min.<br />Cool completely.<br />Mix thoroughly cream cheese and powdered sugar<br />Fold in medium tub of Cool Whip.<br />Spread cream cheese mixture over cooled crust.<br />Mix pudding and milk.<br />Pour over cream cheese mixture.<br />Spread small tub of cool whip over top.<br /><br />-Nicole Boalniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-15271110422754269692010-01-09T23:35:00.000-08:002010-01-09T23:43:16.752-08:00Snowman Balls1 pkg. oreos<br />1 8 oz. box cream cheese<br />White almond bark<br /><br />Crush oreos in food processor<br />Add cream cheese and combine.<br />Roll into balls and dip into melted almond bark<br />Place on wax paper in a cookie sheet<br />Let cool in refrigerator<br /><br />-Kacie Sandersniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-23857949706992300832009-11-29T14:40:00.000-08:002009-11-29T14:52:20.653-08:00Sweet Potato Soufle2 c mashed sweet potatoes<br />1 1/4 c sugar<br />1 c milk<br />2 eggs<br />1/2 tsp nutmeg<br />3/4 stick butter<br />1/2 tsp cinnamon<br /><br />Boil and mash potatoes, <br />Add remaining ingredients and mix<br />Pour into casserole dish and bake at 400 for 20 minutes.<br /><br /><strong>Topping</strong><br />3/4 c crushed corn flakes<br />1/2 c brown sugar<br />1/2 c nuts, chopped<br />3/4 stick butter<br /><br />Melt butter and combine with corn flakes, nuts and brown sugar<br />Spread evenly over potatoes and return to 400 degree oven for an additional 10 minutes.<br /><br />-Aunt Pat(Boal) Jones<br />-Aunt Virgie (Boal) Haydenniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-63074526699251051612009-10-02T18:14:00.000-07:002009-10-02T18:17:42.444-07:00Cabbage Saladchopped cabbage<br />crushed pineapple<br />1/4 c of pineapple juice from the can<br />raisins<br />apples, cut in chunks<br />sugar<br />chopped walnuts or slivered almonds<br />mayo and/or miracle whip<br /><br />-Jill Zinnniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-33089485013512607942009-10-01T14:55:00.000-07:002009-10-01T14:57:20.089-07:00Creamy Chicken and Wild Rice SoupIngredients:<br />4 c chicken broth<br />2 c water<br />2 cooked, boneless chicken breast halves, shredded<br />1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni<br />1/2 tsp salt<br />1/2 tsp pepper<br />3/4 c flour<br />1/2 butter<br />2 c heavy cream (I used fat free half and half)<br />1 c grated or shredded carrots<br />1 c diced celery<br /><br />Directions:<br />In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.<br /><br />-Jill Zinnniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-12754675942433711272009-10-01T14:52:00.000-07:002009-10-01T14:57:47.411-07:00General Conference Bread (Oven Baked French Toast)INGREDIENTS:<br />Fresh loaf of french bread<br />3 eggs<br />1 c milk<br />1/2 c butter or margarine<br />3/4 c brown sugar<br />cinnamon<br />raisins or walnuts, pecans (optional)<br /><br /><br />DIRECTIONS:<br /><br />Buy a loaf of french bread from the grocery store) cut into two inch slices.<br /><br />Coat bottom of 9 x 13 pan with brown sugar and butter (3/4 cup brown sugar and 1/2 cup butter melted and mixed together) then sprinkle with cinnamon. You can also add chopped walnuts, pecans, or raisins to the brown sugar mixture if you want.<br /><br />Dip french bread slices in egg and milk mixture (3 eggs to 1 cup milk) coat well.<br /><br />Place egg coated bread into 9 x 13 pan on top of brown sugar and butter and cinnamon (do not flip over, just place one side down and leave it that way).<br />Let sit in fridge overnight.<br /><br />The next morning, bake at 350 for 20 minutes and then flip over the bread and bake for another 20 minutes.<br /><br />You can serve with icing or powdered sugar or syrup but we usually just eat it plain since it's so good it doesn't need anything on it. You can also add walnuts or raisins to the brown sugar mixture if you want.<br /><br />-Jill Zinnniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-60949176802525696052009-09-25T05:35:00.000-07:002009-09-25T05:42:18.050-07:00Chocolate Glaze3/4 cup semisweet chocolate chips <br />3 tablespoons butter <br />1 tablespoon light corn syrup <br />1/4 teaspoon vanilla extract<br /><br />Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla. <br />Spread warm glaze over top of cake, letting it drizzle down the sides.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com1tag:blogger.com,1999:blog-6889306625441229829.post-26522579022749731442009-09-25T05:23:00.000-07:002009-09-25T05:33:02.786-07:00Chocolate Lover's Favorite Cake1 (18.25 ounce) package devil's food cake mix <br />1 (3.9 ounce) package instant chocolate pudding mix <br />2 cups sour cream <br />1 cup melted butter <br />5 eggs <br />1 teaspoon vanilla extract <br />2 cups semisweet mini chocolate chips <br /><br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan. <br />In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. <br />Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.<br /><br />-Stacey Rudolphniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-21494185408512766812009-09-04T07:49:00.000-07:002009-09-04T10:43:19.777-07:00Cheesy-Garlic Biscuits2 c Bisquick mix<br />2/3 c milk<br />1/2 c shredded cheddar cheese<br />2 Tbs butter, melted<br />1/8 tsp garlic powder<br /><br />Mix Bisquick mix and milk with a wooden spoon. <br />Mix in cheese. <br />Drop by spoonfuls onto ungreased cookie sheet. <br />Bake at 450 for 8-10 min or until golden brown.<br />Mix garlic into the melted butter.<br />Brush butter over warm biscuits.<br />Makes 9 biscuits. (I usually triple the recipe and make them a bit smaller.)<br /><br />-Bisquick Box<br /><br />I started making these when my kids were really small to bribe them to eat their soup. Now they are willing to try and usually like all the soups that I make. The biscuits are now always expected! Usually the kids make them.niknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-81582474491493954312009-06-10T15:59:00.000-07:002009-06-10T16:01:13.240-07:00Orange Chicken Stir-Fry3/4 cup orange juice<br />1/4 cup orange marmalade<br />2 tablespoons light soy sauce<br />1/8 teaspoon ground ginger<br />1/8 teaspoon hot pepper sauce<br />1 pound chicken trimmed and cut into 1 inch strips or cubes<br />1/4 cup all-purpose flour<br />2 teaspoons cooking oil<br />4 green onions, cut into 1 inch pieces<br />1/2 cup coarsely chopped green pepper<br />1 seedless orange, peeled, sliced and halved<br />Hot cooked rice, optional<br /><br />In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.<br /><br /><br />Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!<br /><br />Anne Westniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0tag:blogger.com,1999:blog-6889306625441229829.post-13534904636636562132009-05-19T11:00:00.000-07:002009-05-19T11:03:30.183-07:00Crockpot LasagneIt's super easy. I just make a meat sauce (with canned sauce if I am in a hurry), a cheese filling (made with a lrg tub of cottage cheese, egg, italian seasoning, garlic salt, pepper), mozzarella, and whole wheat noodles. I spray my crockpot with pam, and layer in the DRY noodles, meat, cheese, mozzarella and repeat until it is filled and top with cheese. Then I add a 1/4 to 1/2 cup of water on the top, depending on how many noodles I put in. Then I put the lid on and let it cook for a couple of hours. Super easy. Yesterday I used some frozen hamburger that I had cooked up with onion. That was even easier. Just defrost enough to mix with the sauce and throw it all together. And because my crockpot is oval shaped I have to break up some of the noodles on the sides. <br />I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.<br /><br />-Anne Westniknfilhttp://www.blogger.com/profile/06765715972003910163noreply@blogger.com0