another from katie, she is brilliant :)
Shredded BBQ Chicken Sandwiches by lilbug13
In the crockpot place 3-4 boneless chicken breasts. Pour a bottle of your favorite BBQ sauce on top. Cook for 4-6 hours on high or 6-8 on low.
Shred the chicken with a fork and serve on hamburger buns or sandwich rolls. YUMM!
*1 lb ground beef (cooked)<O:p</O:p
*2 16-oz cans kidney beans, drained and rinsed<O:p</O:p
*1 16-oz can tomatoes, undrained<O:p</O:p
*1 16-oz can whole corn, undrained<O:p</O:p
*1 15-oz can tomato sauce<O:p</O:p
*½ lrg onion, chopped<O:p</O:p
*1 pkg taco seasoning<O:p</O:p
*1 cup water<O:p</O:p
*1 tbs ranch dressing mix<O:p</O:p
Cook meat and drain, Add the rest of the ingredients except dressing mix. Simmer 15-20 minutes. Add ranch dressing mix before serving.<O:p</O:p
Throw everything in the crock pot, cook for a few hours.
Note: This recipe freezes well! If you take one day and 2 or 3 pots of it, measure out portions into ziploc bags, you can freeze it and have taco soup whenever you want- just defrost and heat up.<O:p</O:p
1 can cheddar cheese soup<O:p</O:p
1 can cream of mushroom soup (or chicken)<O:p</O:p
1 cup milk<O:p</O:p
1 cup grated cheddar cheese<O:p</O:p
1 lb ground beef<O:p</O:p
1 package frozen tater tots
Brown beef. Put meat into bottom of 9x13 casserole dish. Layer tater-tots over the meat. In a small bowl combine cheddar soup, mushroom soup and milk. Stir in grated cheese. Pour mixture over tater tots to cover. Cover with foil and bake at 450 until heated through (about 1- 1 ½ hours)<O:p</O:p
This also freezes well, prepare casserole in disposable aluminium pan and DO NOT COOK. Freeze, then cook it when you are ready to eat it.
1 can favorite Chili
1 8-oz pkg cream cheese
Mix both ingredients and heat over low heat, stirring often until cream cheese is all melted and chili is heated through. Serve as dip with tortilla chips or with quesadillas. Also yummy as a topping on baked potatoes.
Party Bean Dip
*1 can refried beans
*16-oz sour cream
*2 cups shredded cheddar cheese
*1 tomato, diced
*1 can sliced black olives
*1 avocado, diced
Layer ingredients in order listed above in 11"x13" casserole pan (or similar sized pan). Eat with tortilall or pita chips.
Strawberry Spinach Salad
4 cups fresh spinach
1 cup fresh strawberries
1/2 cup chopped pecans or walnuts
1/3 cup sugar
1/4 cup cider vinegar
1/2 tsp dehydrated minced onion
1/4 tsp paprika
1/2 tsp worcestershire sauce
1/4 cup vegetable oil
3 Tbs poppy seeds
Wash and trim spinach. Combinne with Strawberries and Nuts. Refrigerate. Combine sugar, vinegar, onion, paprika and worcestershire sauce in blender. process for 30 seconds. add oil and poppy seeds, process an additional 30 seconds. refrigerate. pour dressing over salad just before serving.
1 cup sugar
3 Tbs water
2 tsp corn syrup
1 cup butter
Bring to boil in pan tilting pan back and forth to mix. Cook to a golden brown. Pour over popcorn and stir to mix. Break up clumps when cool.
1 yellow cake mix
1 can of crushed pineapple drained
1 can of pie filling of your choice
Bunch of butter
Mix the pineapples and fruit at the bottom of a cake pan. Spread dry cake mix over the top. Put daps of butter all over because the butter doesn't expand or anything so where the butter goes, the butter stays.
Cook for about 50minutes or so.
2 packages Pillsbury Cresents
8 oz cream cheese, softened
3 chicken breasts boiled and shredded
1 medium onion, chopped
3 celery stocks, chopped
1 tb margarine or butter
1 cube margarine, melted
Saute onion and celery in Tb margarine until softened. Mix in chicken and cream cheese and salt and pepper to taste.
Fold triangle cresents into square (fold long point in) and then roll out to a larger thin square/rectangle. Fill with a spoonful of chicken mixture and fold sides together and press edges to make into a pocket. Dip in melted butter and roll in bread crumbs. Bake at 350 for 30 minutes until golden brown. Serve with chicken gravy over.
Broccoli Cheese Soup
2 cps potatoes, pealed and diced<O:p</O:p
1 cup broccoli. Chopped, cooked or frozen<O:p</O:p
2 cups water<O:p</O:p
1 cup celery, diced<O:p</O:p
½ cup onion, chopped<O:p</O:p
1 tsp parsley flakes<O:p</O:p
1 chicken bouillon cube<O:p</O:p
½ tsp salt<O:p</O:p
Dash of pepper<O:p</O:p
2½ cups milk<O:p</O:p
3 Tbsp flour<O:p</O:p
½ pound Velveeta cheese, cubed<O:p</O:p
In a large, saucepan combine first 9 ingredients, mix well and cover, simmer until vegetables are tender, about 15 minutes. Mix flour and milk stirring until smooth and add to saucepan, cook until thickened, stirring often. Just before serving add the Velveeta cheese and stir until melted.<O:p</O:p
Makes about 4 servings.<O:p</O:p
You may double the recipe or add more broccoli as desired. Don’t make in a crock pot but you may put it in one to keep warm.<O:p</O:p