Recipes we love

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Ump'sWife's picture
Joined: 02/12/04
Posts: 194
Recipes we love

Okay so I thought I would start a thread where we could share recipes and then ask admin to sticky it for us. Smile

Here are some of my favorite crock-pot recipes:

Creamy Chicken Noodle Soup
(From Sandra Lee)

1 store bought roasted chicken
1 bag of frozen stew mix vegetables (potatoes, carrots, celery and onions)
4 (14 oz) cans of reduced sodium chicken broth
2 cans of cream of mushroom soup
salt and pepper
2 tsp Fine Herbs (I can never find this at my grocery store, so I use 2 tsp parsley instead
2 cups cooked egg noodles

Remove the skin and shred the chicken from the bones. Place vegetables and chicken into crock-pot. Mix chicken broth and cream of mushroom soup then pour over vegetables and chicken. Add seasonings and stir. Cook for 3-4 hours on high OR 8-9 hours on low. Before serving, add egg noodles and stir.

Joined: 03/16/15
Posts: 53852

Ohhhhhh I have an awesome Swedish apple pie that's perfect for TG and the holidays. I'll find it and paste in a minute!

Joined: 03/16/15
Posts: 53852

Stacey I was thinking this would be a great idea, too. I'm so glad you posted it. I never know what to make for dinner anymore, and I'm so tired of trying to figure out something that my boys will eat. I have a couple favorites I'll have to dig out - 2 chili recipes (1 is really easy) and a chicken recipe that's easy and great to serve for a dinner when you want to try to impress someone. OH! and deserts! I have lots and lots of desert recipes. I'll be back . . . . . . .

Ump'sWife's picture
Joined: 02/12/04
Posts: 194

Yay for all the recipes!!!

I have tons at home that I'll post tonight Smile

Joined: 03/16/15
Posts: 53852

I need some with lots of veggies...that's my problem, getting good tasting veggies in.

mrs. frig's picture
Joined: 02/14/07
Posts: 9

This is such a fun idea.

Roasted Chicken - better than what you can buy at the store

1 whole chicken
2 Tbs olive oil
2 Tbs rosemary
2 Tbs Worsh. sauce
1 Tbs lime juice
2 Tbs garlic powder
hot pepper powder to taste (opional)
salt pepper to taste

Preheat oven to 425F. Mix together everything but the bird and coat the chicken with the mixture. Place the bird in an oven safe dish that is at least 2 inches deep. Cook at 425 for 30 min. Turn the oven down to 350 and cook for another 2 to 3 hours. The chicken is done when the leg pulls easily away from the body.

Denise~ if you add potatoes, carrots, and onions and stir in the juices every 30 minyou will have some great veggies.

Joined: 03/16/15
Posts: 53852

Yummy!! I'm gonna add that to my next week menu!

Joined: 03/16/15
Posts: 53852

Ginny’s Swedish Apple Pie

Peel and slice about 4 Granny Smith apples
Butter pie plate and heat oven to 350 (melt stick of butter after using on pie plate)
Layer apples in bottom of pie plate
Sprinkle with cinnamon and brown sugar
In mixing bowl, beat one egg, one cup of sugar, one cup of flour, one stick of melted butter and one T-spoon of vanilla
Spread mixture evenly over apples and bake til golden brown

You can add walnuts if you like but I like it better without


Ump'sWife's picture
Joined: 02/12/04
Posts: 194

That pie recipe sounds delicious! I'm going to make that this weekend! Smile

Joined: 07/11/07
Posts: 14

That pie sounds so yummy!!

FreelanceMama's picture
Joined: 12/08/02
Posts: 140

I'm so psyched - I found this recipe online! I don't have to retype it! Biggrin

[LEFT]Pasta e Fagioli [FONT=Arial](Pasta and Bean Soup)

Time: 45 minutes to 1 hour with precooked beans

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 teaspoons minced garlic
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
3 cups drained cooked kidney, cannelloni or other mix of beans
2 cups cored, peeled, seeded, and diced tomatoes (canned are fine; include their juice)
6 to 8 cups chicken or vegetable stock, or water, warmed
Salt and freshly ground black pepper to taste
½ pound pasta (or larger pasta broken into bits)
½ cup minced fresh parsley leaves
½ cup freshly grated Parmesan cheese

Place 2 tablespoons of the olive oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and half the garlic; cook until the onion softens, stirring occasionally, about 5 minutes.

Add the rosemary, beans, and tomatoes, and cook. Stir and mash the tomatoes with your spoon until the mixture is warm and the tomatoes begin to break down, about 10 minutes.

Add 6 cups of stock or water and salt and pepper to taste. Raise the heat to medium-high and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally.

Add the pasta, along with additional stock or water if necessary. Simmer until the pasta is nearly tender, approximately 10 minutes. Add half the parsley and the remaining garlic and cook another 5 minutes, until the pasta is well done but not mushy.

Sprinkle the remaining parsley. Serve, passing the cheese at the table.

Makes 6 servings.
Source: How to Cook Everything By Mark Bittman [/FONT][/LEFT]

Joined: 07/11/07
Posts: 14

Here's my chicken recipe from the hotseat thread again. I'm going to add some others later Smile

Here's my chicken recipe - and since I made it up, I really don't measure anything.

3-4 boneless, skinless chicken breasts
1 can diced tomatoes
bread crumbs
parmesan cheese
olive oil
garlic powder
Italian seasoning

Pour a little olive oil into a 9x9 baking pan, and spread around the bottom. Place chicken in the pan. Season with garlic, Italian seasoning, and black pepper. Spoon diced tomatoes over the chicken, including all of the juice. Sprinkle with bread crumbs and parmesan cheese. Bake for 45 minutes at 350.

I serve it with rice and a veggie.

Ump'sWife's picture
Joined: 02/12/04
Posts: 194

Here is a great pork chop recipe that I created:

4-6 Pork Chops (with bone)
3C Flour
2Tbs Red Pepper
2Tbs Chili Powder
2 cans diced tomatoes w/ jalepeno peppers (can do plain if you don't want spicy)
1 can diced tomatoes (plain)
1Tbs Olive Oil

Heat Olive Oil over medium heat in large stove top/oven safe pan. (My cookware goes from stove top to the oven, so I make this in a large skillet type pan that has handles on either side.) Mix flour, red pepper and chili powder. Dredge pork chops in flour mixture and brown on both sides. Once pork chops are brown, cover with diced tomatoes, place lid on pan and place in oven at 350 degrees for 45 min or until pork chops are done. (The thinner the cut of meat, the less time in the oven).

We love this recipe.

Joined: 03/16/15
Posts: 53852

Yummmmmmmmmmmm! Pie! :O)

Joined: 03/16/15
Posts: 53852

Here's 1 from me:

Elegant Chicken

4 skinned, boneless chicken breast halves
8 t Dijon mustard, crumbled dried basil, crumbled dried oregano, garlic powder, salt & pepper, 4 slices mozzarella, 1/2 C all-purpose flour, 4T olive oil
Slice 2 onions, 12 mushooms, 1 ea green and red OR yellow OR orange pepper, 1/4 C dry white wine

Pound chicken to flatten to 1/4" thickness. Spread @ breast w/2 t mustard, season w/herbs, top w/one sl. mozzarella; roll up and secure w/toothpick*. Dredge in flour.

Heat the oil in a large heavy skillet (an electric one works great). Add onions and saute until just soft. Mix in mushrooms, peppers and wine. Season w/ a little more of the herbs. Saute until peppers are soft. Transfer to a bowl and set aside.

Heat remaining 2T oil in same skillet. Add chicken and cook until cooked through, turning occasionally. Add vegetables and heat through.

*a little trick I learned when I was cooking this and realized I had no toothpicks - use uncooked spaghetti! The added bonus is you don't have to worry about removing the toothpicks before serving and maybe forgetting one.:)

Joined: 06/10/07
Posts: 1692

This is a great idea, we post recipes on another board that I post on and it's great! I'll have to remember to post here later! (These all sound good so far by the way!)

Joined: 06/10/07
Posts: 1692
Spinach-Pear Salad

Spinach-Pear Salad


3 cups baby spinach - washed and dried
3 medium ripe yellow pears cored but not peeled
cut lengthwise into slices
2 tbs crumbled blue cheese


2 tbs balsamic vinegar
3 tbs extra virgin olive oil
3 tbs orange juice
salt to taste

1/4 cup chopped walnuts

In a salad bowl place spinach, pears and cheese. Whisk together dressing ingredients except walnuts and toss with salad.

Toast walnuts 5 minutes in 325 degree oven. Sprinkle walnuts while warm over salad and serve


I posted this on another board here a few weeks back and thought I'd share it here as well. Sometime soon I'll share some other recipes...

Ump'sWife's picture
Joined: 02/12/04
Posts: 194

Okay so I made the Swedish Apple Pie recipe and it was DELICIOUS!!! My DH loves it. I'm sending it to my mom today so she can try it.

Joined: 03/16/15
Posts: 53852

I don't use a recipe for my creamy soups; its all in my head from what my mom has shown me, so forgive me if it's not all just like you'd find in a book! Wink


1/2 stick of margarine
1 lb kielbasa, sliced thin (you can use chopped cooked chicken/turkey instead)
2-3 sticks celery, chopped
1/2 onion, chopped
1/4- 1/3 cup flour
8 cups milk
6-8 oz. cheddar cheese, or American slices
1 can corn (drained), or 1 can creamed corn
1 c. cooked broccoli or cauliflower (optional, my family likes cauliflower)
Salt and pepper to taste

In a large dutch oven, saute onion and celery in margarine until soft. Add kielbasa or other meat and continue to saute lightly, until heated through but not brown. Over low flame, add flour and stir until all the flour is moist, then slowly add the milk, a cup at a time, until flour is blended in well. Add drained corn and other cooked vegetables. When milk is heated through, add the cheese and stir until melted. Continue heating over a low flame, adding your salt and pepper to taste, and stirring frequently until nice and thick. If its too thick just add a little more milk. * You don't want it to boil or the milk and cheese will separate*

Joined: 03/16/15
Posts: 53852

"ASTLawyer" wrote:

Okay so I made the Swedish Apple Pie recipe and it was DELICIOUS!!! My DH loves it. I'm sending it to my mom today so she can try it.

I'm so glad you liked it! It's my mom's recipe - not sure where she got it but it's so easy and so yummy!

Joined: 03/16/15
Posts: 53852

Here's a pie recipe that I've made almost every Thanksgiving since 1998 (oldest DS's birth year). My family loves it; I hope you will, too.

Emeli's picture
Joined: 03/24/08
Posts: 66

I am going to share with you the recipe for my most famous salad. It is the very essence of delicious and nutritious. I will make the recipe in per person format, just double it for each person.

Handful of shredded iceberg lettuce
1/2 tomato, finely chopped
1/4 cup of chopped feta cheese (or grated tasty)
1 tbsp sliced olives
(optional) 1/4 finely chopped salad onion

1/2 tsp wholegrain mustard
1/2 tsp minced garlic
1 part olive oil
1 part white vinegar
1 tbsp natural yoghurt or tzaziki

I don't think I need to explain the method of mixing and tossing here. If you want to make it a full meal, add 1 chicken breast fillet, grilled and sliced. It is awesome++

ChristaM's picture
Joined: 01/11/04
Posts: 713

Slow Cooker Cheesy Corn

Makes: Lots!!
From: Christam

3 - 16oz pkgs of frozen corn
8oz pkg of cream cheese
1/4 c. butter, cubed
3 Tbsp water
3 Tbsp milk
2 Tbsp sugar
6 slices american cheese - cut into pieces

Combine all ingredients in slow cooker. Mix well, cover. Cook on low for 4 hours or until heated through and the cheese is melted.

ChristaM's picture
Joined: 01/11/04
Posts: 713

Corn Bread Stuffing
Makes - Giant batch - enough for a 17pd turkey + extra!

3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
4 cups of chopped celery
4 cups of chopped onion
1/4 cup butter
6 eggs
2 cans of chicken broth
4 chicken bouillon
2 Tbsp sage
2 Tbsp poultry seasoning
2 Tsp of Pepper

Directions [LIST=1]

  • Cook and cool the corn bread. Once cool, cut into cubes.
  • In a large skillet, saute the celery and onion in the melted butter until soft.
  • In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
  • In a very large bowl, combine the eggs, broth & seasoning.
  • Stir in the prepared cornbread; mix well. The corn bread will fall apart.
  • If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
  • If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours
  • ChristaM's picture
    Joined: 01/11/04
    Posts: 713
    Cranberry Cheesecake

    Frozen Cranberry Cheesecake
    Makes 2 pies

    8oz pkg cream cheese; softend
    1/2 cup sugar
    1 pkg cool whip
    1 can whole berry cranberry sauce
    2 ready made graham cracker, chocolate, or shortbread pie crusts

    With an electric hand mixer, blend together the cream cheese and sugar. Stir in the cool whip and then add the cranberry sauce. Stir until well combined. Pour into pie crusts and freeze until set.

    To serve, let soften just a bit -- slice and serve. Refreeze any leftovers.

    Joined: 11/03/05
    Posts: 748

    Here is one for Friday nights

    fillets of you favorite white fish
    cover with salsa
    top with shredded cheddar
    Bakes at 350 until cheese is golden

    Serve over rice

    Joined: 08/02/09
    Posts: 2

    I make these for Christmas, however, I had to type this out for a friend of mine in UT, who tasted a Pierogi for the first time and had to find out how they are made so she could make them for her hubby.

    Basic Pierogi Dough Ingredients:

    3 cups flour
    1 egg yolk
    start with one cup of boiled milk add slowly until the dough comes to texture

    The basic dough for dumplings with mushrooms or cabbage - 1/2 cup less flour and boiled water instead of milk.

    Dough Preparation:

    Mix flour, egg and add milk and work dough until firm. Divide into 2-3 parts and roll each piece into a thin sheet 1/8-3/16's of an inch thick (add some flour if too sticky) on a floured board. Use 2 in biscuit cutter. I usually roll out dough to 1/4 in thick, use the biscuit cutter, and then thin it down to 1/8 of an in thick. Use small teaspoon or sugar spoon to place a rolled lump of filling in the middle of the dough. Fold over, seal with egg white wash on a pastry brush (from the cheese/potato mix) and tightly press the edges closed with tines of a fork in a fan shape. Place on wax paper tray until ready to set the dough with boiling water.

    Bring to boil a 3/4 full large kettle of water. You may salt a water a bit. Place several pierogi in the boiling water and watch until they rise to top. After the pierogi has come to surface continue boiling for a couple of minutes. Remove pierogi from kettle, pat the pierogis dry with paper towels or a microfiber cloth, place in container, you may add butter or margarine to prevent pierogi from sticking together. Store in refrigerator or freezer (I lay flat in a ziplock bag).

    Hint: do not keep dough exposed to the air for too long without stuffing because it dries out and it is impossible to tightly fold it. Edges need to be pressed really tight.

    (pierogi ruskie)
    Cooked potatoes and white cheese (pot or cottage) mashed or ground, add cut fried onion, add pepper, salt, marjoram, dill mixed thoroughly.

    (pierogi z miesem)
    Chopped leftover roast or boiled beef, add minced fried onion+ salt, pepper and other spices to taste.

    (pierogi z jagodami)
    Dried and poured with sugar blueberries, be careful the edges of dough need to be pressed really tight.

    Aunt Ella's recipe for Cheese/Potato Filling...

    1/4 cup onion, grated or diced (smaller the better here)
    2 Tbl butter (UNSALTED)
    1 cup or less cold mashed potatoes (no box, by scratch, and easy on the butter, you want them super stiff)
    2 cups farmers cheese or Neufatchel Cheese (go by weight 16 oz here!)
    2 to 3 egg yolks
    Salt and Pepper, to taste with a pinch of dried marjoram and a pinch of dried dill.

    Over medium heat, in a small skillet, saute and cook onion in butter until its soft and translucent.

    Set aside until all dough and filling is used. Place on parchment-lined or wax paper on cookie sheet. If you have extra filling, they make awesome tater pancakes!

    To serve, Saute in butter (baking is for whimps) and chopped onion slices until the pierogi's/onions are golden brown. Serve with dollops of sour cream, and a small custard sized cup of apple sauce. A typical lenten potato rogi meal is 8 'rogis for an adult.

    Joined: 06/10/07
    Posts: 1692

    This sounds good to me! Might have to try it sometime!

    Slow-Cooked Pineapple Chili

    MAKES 11 cups ACTIVE TIME: 10 min

    TOTAL TIME: 4 hour 10 min - 8 hour 10 min
    1 lb Food You Feel Good About 85% Lean Ground Beef
    2 pkgs (8 oz each) Food You Feel Good About Diced Green Peppers & Onions
    1 1/2 cups Bolthouse Farms Matchstix Carrots (about 5 oz)
    1 pkg (8 oz) sliced mushrooms
    1 can (28 oz) Italian Classics Crushed Tomatoes with Herbs
    2 cans (15.5 oz each) dark kidney beans, drained
    1 can (8 oz) Food You Feel Good About Crushed Pineapple, drained
    2 Tbsp chili powder
    Salt and pepper to taste

    You'll Need: 6-8 qt slow cooker

  • Brown ground beef in skillet on MEDIUM, breaking up meat with spoon as it cooks. Drain off excess drippings.
  • Add beef, peppers and onions, carrots, mushrooms, tomatoes, beans, pineapple, and chili powder to slow cooker. Stir and cover. Cook 4 hours on HIGH or 8 hours on LOW. Season to taste with salt and pepper.
  • Fruits and Vegetables: 1 cup(s)

    Calories: 220
    Nutrition Info: Each serving (1 cup) contains 220 calories, 25 g carbohydrate, (7 g fiber), 15 g protein, 6 g fat, (3 g saturated fat), 30 mg cholesterol, and 390 mg sodium.