My team hears me say it several times a day: “How can we make that FSE?” “I love this product—it’s FSE!” “This program needs to be FSE.”
“FSE” is shorthand for “Faster, Simpler, Easier,” and it is more than a tagline for Close To My Heart, it’s become my recipe for living! Once upon a time, I used to go all-out over EVERY detail, poring extra effort into everything I did—call it the perfectionist in me! And honestly, I still enjoy working on projects and finessing the details, whether it’s a fabulous home-cooked dinner or a meticulously embellished card. But most of the time, keeping my life balanced means keeping it “FSE,” faster, simpler, and easier. I’m always looking for ways to make my life—and my customers’ and Consultants’ lives—FSE so we can spend more time enjoying, playing, and learning!
Every product we evaluate at Close To My Heart has to pass the “FSE test.” If it makes creating more challenging or time consuming, it doesn’t make the cut. If a policy is needed but feels complicated, it doesn’t leave my office until it’s FSE. I take the FSE recipe to heart at home, too, trying to simplify our meals, cleaning routines, and family time to make each as enjoyable as possible—I want my kids to remember the time we spend at the dinner table, not the time I spend in the kitchen!
So, to celebrate FSE with a special nod to the “green” of St. Patrick’s Day, I thought I’d share one of my favorite, fast, and fabulous recipes with you: Jeanette’s Green Chile Enchiladas. (They aren’t Irish, but they are “green,” and you’ll definitely feel lucky when you try them!)
Green Chile Enchiladas
2- 12.5 oz. cans chicken and broth
2- Tbs. taco seasoning
1- 8.8 oz. package Uncle Ben’s Ready Rice Spanish Style
1- 15 oz. can pinto beans
8-10 flour tortillas
1- 28 oz. can green chile enchilada sauce
½ cup cream cheese
1 Tbs. butter
2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Pour chicken, broth and taco seasoning in a large saucepan and break up with a fork. Cook for 5 minutes.
- Add drained beans and prepared rice.
- In another saucepan mix enchilada sauce, cream cheese, and butter. Bring to a boil and stir until sauce is smooth.
- Dip both sides of the tortillas in the enchilada sauce, then place 2 large spoons of chicken mixture in the middle. Roll each enchilada and place them in a 9x13 glass casserole dish.
- Pour remaining enchilada sauce on top.
- Top with cheese.
- Bake for 30 minutes.
Now, before you rush off and try these tasty treats yourself, we’d all love to read YOUR “FSE Recipe.” Just post your favorite quick, easy, and tasty recipe for any beloved dish—entrée, appetizer, soup, dessert, beverage, you name it—before March 25. If the recipe isn’t your own, please ensure to attribute the source! I’ll randomly select 10 lucky recipe posters next week and each of you will win a great new stamp set from our Summer Idea Book, the “Recipe Box,” set. It’s not even available yet, but you can win it by posting an FSE recipe! Everyone you know will be “green” with envy!
I’m excited to save each recipe posted here… and to start TRYING them to see how they make my life FSE. In the coming weeks, I’ll let you know when I’ve tried one of your FSE recipes, and I’ll even send you a little gift as my thanks. Savor the flavor of a life made faster, simpler, easier—a recipe for a happy life!
I'm not much for enchilada's however I love your plates! Nice color's for a future paper kit??
ReplyDeleteThe plates are super cute! And for a stamp set, I'll post anything! Here's a quick family favorite: Tuna Buns (perfect for Fridays in Lent!)
ReplyDelete1 regular can of tuna packed in water - open and drain
Mix with the tuna the following:
* 2 hard boiled eggs, chopped
* about 1/3 of an onion, diced
* 1 tbls of sweet pickle relish
* enough Miracle Whip that everything "sticks" together
* about 6 oz. shredded cheddar cheese
(Can you tell I make these so often I don't have exact measurements??? LOL)
Mix it all together and spoon into hot dog buns. Wrap 1 or 2 buns together in foil and place in a 275 degree oven for 20 minutes or so. Enjoy with french fries for a quick, easy meal. They're cheesy, easy and yummy!
(Makes 6-7 buns - depends on how full you want them).
Delicious Artichoke Dip
ReplyDelete1 cup mayonnaise
1 cup shredded Parmesan Cheese
8 ounces Cream Cheese
1 can Artichokes (drained & chopped)
4-5 garlic cloves
Mix all ingredients together. Bake at 350 for 25-30 minutes. Serve with Wheat Things. FABULOUS!!
I keep a couple cans of artichokes on hand to pull this dip out quick! Enjoy!
Spanish Chicken
ReplyDelete2 cans cream of cheddar
1 pk taco seasoning
rice
4 to 5 boneless skinless chicken breast
In a crock pot place 4 to 5 boneless skinless chicken breast
Pour 2 cans of cream of cheddar soup over the chicken
Mix together with a pack of taco seasoning.
Cook all day until chicken shreds when a fork scrapes it.
Pour over rice
Yummmmmmmmmmmmmmmmmmmmm
Serves 4 to 6
I love that your recipe calls for green sauce. Years ago, I started making this FSE recipe and it is our go-to entertaining or special meal that we make for just us and it calls for green sauce. I have been trying to think of other ways to use the enchilada green sauce and I think this fits the bill!
ReplyDeleteHere is my recipe:
(the reason it is FSE is you can include or exclude any ingredients that you chose) This is how we like it:
package of 8 flour tortillas
frozen shrimp, thawed
crab meat (imitation or real)
black olives
mushrooms
sh. cheese
can of green sauce
Fill each tortilla with the ingredients that are listed above and put into a greased (with Pam) pan. cover with the enchilada green sauce and a little more cheese and bake at 350 for about 30 minutes, or until bubbly.
Whenever we entertain with this meal, guests cannot believe how few ingredients can taste so delish!!
I like to serve with spanish rice on the side.
I believe this recipe comes from my Aunt Liz who worked as the Elementary School Cook for years!
ReplyDeleteI call it Soy Sauce Chicken.
Chicken breasts or strips
1 Cup Oil
1 Cup Soy Sauce
1-2 tsp. horseradish sauce
2 Cups (or 1 can) 7 Up Soda pop
Add all ingredients together in a plastic gallon size bag. Marinate for as long as you would like - I would recommend at least 2 hours. Grill up your chicken and enjoy! :) YUM!!! You can even freeze this and just set it out to thaw in the morning! NO prep, just grill!
Can't wait to try your Green Chile Enchiladas! :)
Here's a really FSE dessert recipe. I switched it up a bit from a Pillsbury recipe:
ReplyDelete1 pkg Pillsbury Crescent Rolls
1 cup milk choc chips
1 cup white choc chips
1 cup Heath Toffee Bits
1 can Sweetened Condensed Milk (not evaporated milk)
Spread the retangular package of crescent rolls in a 9x13 baker; bake at 375 for 5 minutes. Bring out of the oven and sprinkle the toppings on, then pour the milk over everything. Return to the oven for 20-25 minutes or until golden brown. Let cool and cut into bars. Enjoy!
Hi! My name is Brandey, and this is my first time posting, and I have been a consultant for 6 months! I have a recipe that is good and FAST!
ReplyDeleteFrom Ladies' Home Journal:
The Healthy Cook - farfalle with mushrooms and spinach
6 oz. dried farfalle
1 tbsp olive oil
1 medium onion, chopped
1 cup sliced portobello mushrooms
2 cloves garlic, minced
4 cups spinach, thinly sliced
1 tsp fresh thyme leaves, chopped
1/8 tsp ground black pepper
2 tbsp shredded parmesan
1. Cook pasta according to package directions. Drain.
2. In a large skillet, heat oil over medium heat. Add onion, mushrooms and garlic and cook, stirring occasionally, until tender, 2 to 3 min. Stir in spinach, thyme and pepper and cook until spinach is slightly wilted, about 1 min.
3. Toss mushroom and spinach mixture with pasta and sprinkle with cheese.
Makes 4 servings
* To make this FSE I use frozen spinach!
Hope you enjoy!
Hi, Jeanette - LOVE the insights of the way you think and the ways you incorporate FSE into everyday life!
ReplyDeleteHere's the easiest dinner EVER -
1. Pick up the telephone.
2. Dial the number for the local pizza shop.
3. Place order.
4. Set table.
5. Pick up dinner.
6. Eat!
Okay - here's another easy dinner recipe, perfect for a crowd, Javanese Dinner, which I got from my sister, who received it from a retired missionary.
The beauty of this meal is that the diners assemble their own meals and each bowl is different. I set out 10 large bowls with the ingredients, then the diners portion as much (or as little) as they'd like into their own bowl creating 10 layers. Start with the rice and end with the hot chicken broth ladled over everything.
Cooked Rice
Chow Mein Noodles
Cooked, Diced Chicken
Chopped Celery
Chopped Green Onion
Crushed Pineapple
Shredded Coconut
Slivered Almonds
Mild Shredded Cheese
Hot Chicken Broth
Enjoy!
All Time Brisket Favorite
ReplyDeleteLine a 9x13 pan with a couple layers of heavy duty aluminum foil (did you know there are deals in the ends of the box to push in so the foil doesn't fly out of the box? Yup, it's true).
Put in your brisket.
Cover with soy sauce - can dilute it a bit with water to cover.
Fold the foil over and wrap it very tightly.
Cook slowly (275 degrees or so) for 6 to 8 hours.
Let it sit 10 - 15 minutes before slicing.
This will be one of your favorites - really and I owe this great recipe to my mommy-baby buddy Merrill of Prairie Village, KS who I love dearly 27 years later.
Mary Gunn
Here is a great FSE caramel apple dip.
ReplyDelete1 8oz cube cream cheese
1 cup brown sugar
Mix together and dip away. We like apples, bananas, and grapes in this dip.
This is what I am making tonight for St. Patty’s Day. My kids love this and call it candied beef! I have adapted the recipe to cook in the crock pot. Enjoy!
ReplyDeleteBrown Sugar Glazed Corned Beef
Adapted from Linda Groveman
In crock pot place 1 cup of orange juice, 3-4 large peeled and quarterd potatoes or small red potatoes, 4-5 peeled and cut carrots and one large flat corned beef brisket. Cook all day on low or 6 hours on high until tender.
Make glaze by combining ½ C brown sugar, ¼ cup of Dijon mustard and ¼ cup of peach or apricot preserves. Preheat oven to 325 degrees.
Remove beef and place on baking sheet that has been sprayed with Pam. Ladle on approx. one cup of juices.
Cover beef with glaze and roast in preheated oven for 30-40 minutes until glaze is carmelized.
Serve with the potatoes and carrots on the side. Would be delicious with those yummy rolls that were recently pictured in Jeanette’s site.
Sandee Webb
This is the most FSE ever. And it tastes amazing, it's filling, low calorie and feeds 6 to 8 people.
ReplyDeleteIt's from Allrecipes.com
1 onion, chopped
1 can chili beans
1 can black beans
1 can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 can or bottle beer or 12 oz chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2- Using 2 forks, shred the chicken breasts in the cooker. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Your family and friends will LOVE this one, Jeanette!
oooooooohhhhh! A new stamp set, yum! This makes a great appetizer, or even for a meal. It's also great for potlucks.
ReplyDeleteDrunken Meatballs
For each pound of lean ground beef, add one egg and around a cup of bread or cracker crumbs. Season with salt and pepper, mix and roll in to small meatballs. (To make this FSE, buy plain, frozen meatballs.)
In a large pot, combine 1 12oz. bottle of catsup and one can of beer for each pound of meatballs. Bring to a low boil, drop in meatballs. Simmer until sauce thickens.
Our family has made these for years, I honestly can't remember where the recipe originated!!
Enjoy!
From the kitchen of Terry Woodruff.
ReplyDeleteThese are one of my family's favorite cookies. It is fast and easy to make.
Oreo Truffle
1 package of Oreo Cookies
1 package of cream cheese
1 pakage of white alomond bark
Some chocolate Kisses
Crush the package of oreo cookies and mix in the cream cheese. Shape into small balls and insert a toothpick and freeze. Melt alomond bark and dip the frozen balls and place on wax paper to cool. Drizzle with melted chocolate kisses and enjoy.
You cant eat just one. For chocolate lovers coat in chocolate instead of almond bark.
Oh Fun!! I love nothing more than FSE recipes for yummy food!!
ReplyDeleteA very dear friend of mine gave me this recipe when I was so bored of all my potluck dishes for FRG meetings, Bunco nights, and Scrap get togethers. It was a HUGE hit.
Hot Pizza Dip recipe
1 (8oz) pkg cream cheese, softened
1 tsp italian seasoning
1 C (4oz) shredded mozz cheese
3/4 C (3 oz) grated fresh parm cheese
1 (8oz) can pizza sauce
Optional: 1/4 C diced green pepper, sliced green onions, sliced mushrooms, diced pepperonis, etc.
Preheat oven to 350F. Combine cream cheese and seasoning; spread onto bottom of small baking dish (ie: Pampered Chef mini-baker)
In small bowl, combine cheeses. Sprinkle half of the cheese mixture over cream cheese. Top with pizza sauce, spreading evenly. Cover with remainder of cheese and optional toppings. Bake 15-20 minutes or until bubbly.
It's great served with triscuits, or garlic parmesan bread rounds (we have them in our cracker aisle). Also, can zap in the microwave to reheat quickly.
CRESCENT CHEESECAKE BAR COOKIES
ReplyDelete2 lg. pkgs. Pillsbury crescent rolls
2 (8 oz.) pkgs. cream cheese
1 c. sugar split (3/4c. 1/4c.)
1 tsp. vanilla
1 egg yolk
1 egg white
1/2 c. sugar
Spread 1 package crescent rolls to fit bottom of 9x13 pan (sprayed with Pam).
Whip cream cheese, 3/4 cup sugar, vanilla and egg yolk and spread over rolls.
Spread second package crescent rolls to fit over cream cheese mixture. Whip egg white and spread over rolls.
sprinkle 1/4 cup sugar. You can make these into a circle and decorate like a peppermint..cute for the holidays.
Bake 350 degrees for 30 minutes. Cool.
"Cakies", the softest cookies you will ever eat :)
ReplyDelete1 package of cake mix (any flavor, chocolate is best ;) )
1 large egg
1/4 cup of oil
1/4 cup of water
about 1 cup powdered sugar
Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Make into little balls and roll in the powdered sugar.
Drop about 1 inch apart onto greased/foiled cookie sheet.
Bake for 10-15 minutes or until done. Makes about 4 dozens.
Enjoy.
You can put chocolate chips, nuts, anything you want in, get creative ;)
~C
What a great idea Jeanette. I am going to copy and print everyone's recipe ideas! I am all about FSE!!
ReplyDeleteHere's mine:
CAN-CAN SOUP!!
Ingredients:
1 lb. ground beef (cooked and drained)
1 can black beans
1 can kidney beans
1 can Ranch Style beans
1 can Rotel (hot or mild it's up to you!)
1 can diced tomatoes
1 can corn (drained)
1 pack of taco seasoning
Open cans, pour it all in a big pot. (Do not drain beans). Add the meat and seasoning. Simmer until hot. Serve with crackers, cheese, or whatever toppings you wish!!
Please let me know how you like it!
ooohhhh Jeanette you touched on one of my most favorite things! Recipe's.
ReplyDeleteAs a matter of fact I had the pleasure of enjoying an exquistie dish from Head Chef Dave Bolton from the Kandahar Cafe when I was on a family snowmobile trip to Whitefish, MT this past weekend.
Delightfully decadent divinely delicious... are only a mouthful of scrumptous words I have to say about our extrodinary 5 star dining experience from course 1-5 each fanciful flavor was unique to each pallate that sat around our table during the last evening.
I am a recipe alholic and love when you post them. So I am thrilled to post one for you and everyone here to share with those who touch their hearts.
My Receipe - KEWL SLAW
I came up with this name becuase I don't know who actually invented it, however FSE as it is...it is a treasure at every BB-Cue, Family Event, & to everyone who has ever dared to taste it.) I learned from my aunts Rita Meseberg and Lori Meseberg. Of course I have tweaked it over the years to near perfection and you will too!
1 Bag of Pre-mixed Cole Slaw
1 6 oz. package of slivered almonds
Toasted till lightly browned approx. 5 min.
1 Chicken Ramen Noddle package
(Crunched up before removed &
you will use the seasonin
packet to mix in the salad!)
1/4 Cup of Bertolli Extra Virgin Olive Oil
2 Tablespoons of sugar
(or extra to your taste)
Optional 1 Chopped Green Onions...
Take all of the ingredients; except the extra virgin olive oil and toasted almonds, mix them together throughly in a salad bowl.
Add the Extra Virgin Olive Oil while lightly tossing the salad.
(Watch for the fluffiness as the
oil will shrink the cabbage,
& toss to your liking)
When your ready to serve just add the almonds and toss again.
Your now ready to take a taste into a mouthwatering KEWL SLAW!!! How is that for a hit F.S.E at any event, gathering, or meal?
One of my kids' favorites is fruit dip. My favorite is to use blueberry Philadelphia cream cheese, but I sometimes have trouble finding it so I use strawberry if I can't find the blueberry.
ReplyDeleteFruit Dip
8 oz blueberry (or strawberry) cream cheese
1 lg jar marshmallow cream
1 tsp vanilla
mix all ingredients with a hand mixer and chill until ready to serve
serve with fresh fruit:
strawberries
apples (dip in 7up to keep from browning)
cannelope
grapes
watermellon
It's FSE for summer... to match the new Summer Idea Book. I can't wait!!
Jeanette,
ReplyDeleteEvery Monday at our house is "Mexican Monday," and this is our FSE homemade salsa.
In the blender put the following:
1 (28oz.)can whole tomatoes, undrained
1/2 bunch fresh cilantro
1 small can diced green chilies
1/2 yellow onion, in large pieces
2 garlic cloves, in large pieces
juice from 1/2 lime
several shakes (probably 1/2 tsp. each) of cumin, salt, tabasco sauce, and black pepper
Pulse your blender until its the consistency you desire.
(When we want it hot and smoky, we open a can of chipotle peppers in adobe sauce, and pick one to throw in the blender also. . . YUM!)
I'm sure everyone is familiar with this recipe, it's my and my husband's favorite side dish. Especially at cook-outs!
ReplyDeleteI got it from my mom.
Green Jello Salad:
1 can crushed pineapple
1 package green jello
½ container of whipped cream
1 cup small marshmallows
1 small container cottage cheese
Drain crushed pineapple
Mix pineapple with jello
Add the rest of the ingredients and mix
refrigerate
Caramel Brownies
ReplyDelete1 german chocolate cake mix
14 oz bag caramel bits
1/3 C evaporated milk
1/2 C evaporated milk
3/4 C melted butter
1 C chocolate chips
Melt caramel and 1/2 C milk together. Mix butter, 1/3 C milk, and cake mix. Press half mixture in to 9x13 greased pan. Bake for 6minutes at 350. Pour caramel mixture over batter. Sprinkle chocolate chips on caramel. Dot remaining cake batter on top of caramel mixture. Bake an additional 15-18 minutes. Refridgerate for 3 hours before serving.
Here's one of my favorites, Vegetarian Taco Pizza.
ReplyDelete1 can Pillsbury pizza crust
1 can vegetarian refried beans
8 oz shredded cheddar cheese
(or your favorite mexican variety)
1 med tomato, diced
finely chopped onions, to taste
shredded lettuce
sour cream
Doritos (original)
Roll out dough, spread on beans. Sprinkle on tomato, onion, cheese. (I do it in that order to hide veggies from kids!) Bake according to package directions. Cut into pieces and add lettuce, sour cream, and crushed up Doritos. Yum!
I love the dishes as well! Here's an easy dessert - we've been making it for as long as I can remember - at least 35 years!
ReplyDeleteChocolate Chip Bundt Cake
1 Pkg Devil's Food Cake Mix
1 Sm pkg Instant Choco Pudding
1 Sm carton sour cream
1 Pkg Chocolate Chips
4 eggs
3/4 c water
3/4 c oil
chopped nuts
Mix all ingredients, fold in chips and nuts. Pour into Bundt pan. Bake at 350 for one hour.
Nancy Kearsley
no really....
ReplyDeleteI pour the chilled beverage
watch the cook in the house
sit and elevate my feet
watch the cook in the house
ahhhhhh enjoy the meal!
(and if the meal is bad, pour another chilled beverage!)
Here is another recipe, and it is another cookie one... ;)
ReplyDeleteThese are way yummy and very FSE, to make though the cooking part is a tad long but worth the wait :)
Mexican Wedding Balls
1 lb. butter
1 cup chopped nuts
1 tsp. vanilla
4 cups sifted flour
6 Tbs. sugar
Powdered sugar
Cream butter, sugar & vanilla until it has the consistency of whipped cream. Gradually work in the flour and nuts. Shape into 1” balls. Place on baking sheet and bake at 275°-300° until lightly browned (about 1 hour). While still hot, roll in powdered sugar.
~C
My favorite quick easy dish is Chili.
ReplyDelete1 can red kidney beans (dark or light)
1 can pinto beans
1 can black beans
1 to 1 1/2 pounds hamburger
half a bag frozen chopped onions
1 can chopped tomatoes
1 or 2 cans tomato juice depending on how thick you like it
garlic (fresh or pre-minced) to taste (the more the merrier for me)
ground cumin to taste
ground chili powder to taste
a couple of dashes of cayene powder
Brown hamburger in a large stew pot, toss in onions and garlic, drain beans, and add. Add tomatoes, and tomato juice. If it's still a little to thick add water or beef broth till desired thickness. Add cumin, and chili powder till just right add a dash or two (four) of cayene pepper and let simmer. Total cooking time 30 minutes tops.
Serve with grated cheddar or colby jack cheese, chopped onions, and chips to dip.
Absolutely my favorite chili and keeps very well.
-Leslie
Easy Baked Ziti
ReplyDelete1 box ziti noodles
1 24 oz.jar of any spaghetti sauce
2 cups mozzerella shredded cheese
Spray your 9x13 dish with non stick spray. Add ziti and spaghetti sauce. Fill empty spaghetti sauce jar with water to top of jar. Add over the other ingredients. Stir. Bake covered... at 350 for 50 minutes. Take out of oven then add cheese and bake uncovered for 10 minutes or untill melted. You can add other things but it taste wonderful this way. Easy clean up also if you use the non stick spray. Enjoy.
Here is my FSE recipe and it is delicious. My family loves it and I made it for a church event over the weekend and several people asked for the recipe. It comes from Kraft.
ReplyDeleteCheesy Chicken Enchiladas
2 cups chopped cooked chicken
1 can cream of chicken soup
8 flour tortillas
1 can chili or mexican-flavored diced tomatoes, undrained
1 cup Mexican style shredded cheese
Heat oven to 350. Combine chicken and soup; spoon down centers of tortillas. Roll up.
Place, seam side down, in 9 x 13 baking dish. Top with tomatoes and cheese. Cover with foil.
Bake 30 to 35 minutes or until cheese is melted and enchiladas are heated through, removing foil after 20 minutes.
Enjoy!
I got this recipe from my Mothers of Preschoolers (MOPS)years ago. It's been a hit every time I make it!
ReplyDeleteChocolate Chip Cheese Bars
Ingredients:
-1 tube of Chocolate Chip Cookie Dough (18 oz.)
-1 (8 oz) Cream Cheese - softened
-1/2 cup sugar
-1 egg
Cut dough in half. Press into a greased 8x8 pan. In mixing bowl, beat cheese, sugar and egg until smooth. Spread over dough. Crumble remaining dough over top of mixture. Bake at 350 degrees for approximately 30-35 minutes.
So Yummy! It's truly FSE!
Liz
Love this sounds of this, Janette and I love the whole FSE approach to life!
ReplyDeleteHere are two of my most popular recipes that are FSE. ENJOY!
Buck-Eye Brownies (given to me from my dear friend, Tonya Tannehill)
1 box of Brownie Mix-make brownies according to the box directions
Melt 1 stick of butter and 1/2 cup peanut butter (I use creamy)in a sauce pan on the stove
Add 1 cup confection sugar to the melted butter/p'butter mixture.
Spread this onto the top of the brownies.
Chill in the fridge.
Melt a bag of chocolate chips with one stick of butter on the stove top. Spread this mixture on the harden brownies.
Eat and enjoy!!!!
Seasoned Pretzles
12 oz. cooking oil
1 pkg Hidden Valley Salad Dressing Mix
1 TBsp garlic Salt
1 TBsp. dill weed
2-3 medium size bags of pretzels
Mix all the ingredients (except the pretzels) in a bowl using a wire whisk.
Take 2-3 meduim size bags of pretzels and put in a large roaster. Add the oil mixture.
Bake at 200 for 1 hour. Stir every 10 minutes.
Can serve with special mustard!
Enjoy!
My recipe is from a Pampered Chef consultant and is the most FSE thing I make (and really when it comes to cooking I only do FSE!!)
ReplyDeleteTasty Cakes- mix one box of chocolate cake mix with one box of instant pudding mix. Scoop out 1/2 cup of the mix and place in a small bowl or large cup (this is to make an individual serving)- then add one egg, one teaspoon of oil and one teaspoon of water. Microwave on high for 90 seconds and voila- the tastiest cake ever. It can be embellished with mandarin oranges, strawberries, whipped cream or anything else you can dream up!!
This is a classic in our house if you love ice cream and snickers.
ReplyDeleteSnicker Pie
1 Graham cracker pie crust (freeze until ready to use)
1 container of Breyer's Double Churned Carmel Tracks Ice cream (Light)
1 package of crushed Heath bar
1 king sized Snicker bar
1 jar caramel sundae sauce
Take ice cream out to soften. Take frozen pie crust and smooth a thin layer of caramel sauce inside crust bottom - put back in freezer for 5 minutes.
Take out crust. Spade ice cream into crust filling only 1/2 way. Flatten ice cream as a layer. Sprinkle heath Crunchies all over as another layer. Put pie back in freezer for 5-10 minutes.
Slice up Snicker bar thinly to get enough pieces to line the edge of the pie, put to the side.
Get pie out of freezer, add remainder of ice cream, smooth out. Please snicker edges and one in the middle. Sprinkle more heath crunchies on top of pie.
Put back in freezer until ready to serve.
Lana Marrs
My husband says he married me because of this very, very easy dessert:
ReplyDeleteChocolate Chip Cheesecake
2-8 oz. packages of cream cheese
1/2 c. sugar
1/2 t. vanilla
2 eggs
3/4 c. mini semi-sweet chocolate chips
1 graham cracker crust
Mix cream cheese, sugar and vanilla until well-blended. Add eggs, mix until blended. Stir in 1/2 c. of chips. Pour into crust. Sprinkle with 1/4 c. of chips. Bake at 350 degrees 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
I absolutely love collecting recipes and making new dishes for my family and friends. Thank you so much for doing this!!
ReplyDeleteHere is a recipe I got from my favorite sister, Cathy.
Taco Soup
2 lbs cooked ground beef or turkey
1 can Corn
1 can Black Beans
1 can Kidney Beans
1 can Diced Tomates
1 can Sliced Black Olives
1 can Diced Green Chilie (or fresh if you have some, yumm)
1 pkg Ranch Dressing Seasoning
1 pkg Taco Seasoning
1 lg can Chicken Broth
Toppings:
Shredded Cheese
Crushed Tortilla Chips
Diced Onions
Dump everything in your crock pot and top off with the chicken broth. Cook all day on low or half day on high. Serve with topping of your choice. Enjoy!!
First of all, I made your Tortilla Soup for my family and they loved it. It has become a family favorite. My kids always choose what they want for their Birthday dinner and last month my son picked the soup. That is a huge compliment seeing as they usually want to order pizza. hehe
ReplyDeleteWell my recipe to share is one that my mother in law always made for pot lucks at work. She would start the crock pot the night before and just grab it the next morning and off to work.
Sweet and Sour Meatballs
Bag of Italian style frozen meatballs(of course she made her own but no time for that) :)
Jar of grape jelly
Jar of chili sauce
place all items in crock pot on low and let cook ( I usually cook it all day)
Thanks for the great tips and recipes!!!
--Stacy
Here's an old Weight Watchers recipe that my mom made all the time when we were kids....loved it then, love it now! I think we've adapted and changed it some...but it's so easy.
ReplyDeleteOrange Chicken
Four chicken breasts (I like to use skinless, boneless)
Orange juice
Parsley
Paprika
Pepper
Put the chicken in a baking pan, pour orange juice over the top. Sprinkle with the parsley, paprika, and pepper to taste.
Bake in 350 oven. If I use frozen chicken breasts, it takes about an hour. Otherwise, bake until chicken is done.
It's great served with rice or pasta and a simple salad.
Kelly W.
I'm loving all of these recipes! My FSE recipe is Afternoon Crockpot Chicken. It was originally from a Good Things Utah cookbook, but I've changed it up a little.
ReplyDelete2 cans cream of chicken soup
1 1/2-2 TBS Poultry Season
1 TBS Lemon Pepper
2 TBS Garlic Powder
1 TBS Dried Basil
1 TBS prepared Mustard
2 LBS boneless, skinless chicken (can be be chicken tenders)
1 can sprite
Mix everything together except chicken and sprite. Place a few spoonfuls of mixture at bottom of crock pot. Place the chicken in and then spoon on the rest of the mixture. Pour about 1/3 of the Sprite over chicken. Serve over rice or egg noodles. (I mix everything in the crock pot and then just spoon some on the chicken from the bottom. One less dish)
We love this over rice, and that's simple too...just put it in the rice cooker. :)
Goodmorning Jeanette and YUMMY....all these FSE recipes to try!! Working full time and running my CTMH business makes these recipes a must in my books or it would be A&W!!
ReplyDeleteMy favorite recipe is an old German favorite called Glace or to some Poor Man's Perogies. Good Friday (no meat day) is Fish & Glace day....it is very simple and our household happy meal....make lots and freeze, take out at any time and do a quick fry and tada they are all happy.
Glace:
4 cups flour
1 egg
1/2 tsp. salt
Enough water to make a sticky dough
Drop from a spoon into boiling water. When dough bits float, take out and put into fry pan with some butter and brown them up. Cover with below sauce for a yummy twist, for those of the house that do not enjoy onions, just use the sauce or top with sour cream instead.
Glace sauce:
1 cup mayo
1 tsp. sugar
1 tsp. vinegar
seasoning salt to taste
Pour this sauce over white onions sliced thinly into rings...shake up, pour over your glace and tada!!
Hope you enjoy.
Really good fruit salad
ReplyDelete1-2 each of your favorite fruits, cut up
1 carton French Vanilla yogurt
Mix together.
Very healthy and tastes great!!
For a stamp set I will gladly share a recipe. :)
ReplyDeleteYummy Cake (from my Mom)
1 prepared German Chocolate Cake
1 jar carmel butterscotch topping
1 can sweeten condensed milk
1 (8 oz) container Cool Whip
1 bag Heath candy pieces
1. Prepare German Chocolate Cake per instructions on the box.
2. Let cool for 30 minutes.
3. Use a straw of end of wooden spoon to poke holes in the top of the cake.
4. Pour carmel butterscotch topping into the holes. Then pour sweeten condensed milk into the holes.
5. Sprinkle with heath pieces.
6. Allow to cool another 30 - 45 minutes.
7. Cover with Cool Whip Topping.
8. Sprinkle with Heath pieces.
Jennifer Rogers-Harris
Brooklyn, MI
Jeanette,
ReplyDeleteThanks for sharing your recipes with us. I always love trying new ones.
Here's a recipe from Pioneer Woman that I fix a lot. I love most of her recipes but most of them are definitely not FSE. This one, however, goes together really quickly.
Apple Dumplings
2 Granny Smith Apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon
1 small can Mountain Dew
Peel & core apples; Cut into 8 slices each, and roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar & barely stir. Add vanilla, stir again, and pour over apples. Pour Mountain Dew around the edges of pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream & spoon some of the sweet sauce from the pan over the top.
These are SO yummy and I get rave reviews every time I make them. Enjoy.
Lisa M.
My kids call this "Cheesy Chicken Stuff" it is my own creation.
ReplyDeleteYou will need:
(1)lbs of boneless skinless chicken cooked and cut into bite sized pieces.
1/2 bag of frozen broccoli (can use 2 cups of fresh)
2 cups of cooked white rice
1 can or jar of any gravy you prefer
2 cups of shredded cheese any flavor
Cook the chicken. And boil the rice. Then defrost the broccoli(if frozen)
Mix 1/2 of the shredded cheese, chicken, broccoli, gravy, and rice in a bowl.
Stir until well blended.
Place in 8x8 glass pan smooth out and place other 1/2 of cheese on top and bake on 350 for 30 minutes.
Then Enjoy!!
Meredith Wogan
Our current favorite FSE recipe is a breakfast casserole that makes Sunday morning so much easier.
ReplyDeleteSausage Souffle
1 lb sausage, browned and crumbled, drained
6 slices bread, cubed
6 eggs, beaten
2 cups milk
1 tsp salt
1 cup shredded cheddar cheese
The night before: mix all ingredients. Put in greased 9x13 pan. Cover and refrigerate overnight.
In morning: Bake at 350 for 45-60 minutes. Let set 15 minutes and serve.
I can just throw it in the oven and get everyone ready for church while it cooks.
Here is my favorite FSE gourmet salad:
ReplyDelete2 heads of romaine lettuce - washed and chopped
1 can madarin oranges (drained)
1 avocado diced
3/4 cup candied peanuts or cashews
Bottled poppyseed dressing
Toss everything together in a bowl - it is always a huge hit anywhere I take it!!
Pretty plate :)
ReplyDeleteMy FSE receipe is my kids favorite dish: Sweet-n-Sour Chicken:
3 cans of Contadina Sweet-n-Sour sauce
5 chicken breasts shredded
White rice (instant!!)
Bake chicken breasts for 30min @ 325. Shred when they cool.
Put all 3 cans of sauce into a large pan along with the shredded chicken.
Takes about 30 min to heat!! Make rice then serve :)
MMMMMM LOVE this dish growing up and so do my kids!!! We use so much cause we have 7 to feed in our family!!
Robin :)
Jeanette, this is wonderful of you to reach for a deeper connection with your consultants. Thats why we love you so. Here is a FSE dish:
ReplyDeletePistaccio Pudding Salad
1 small box Jello Pistaccio Pudding
1 large can crushed pineapple(undrained)
1 12oz tub cool whip
mix pudding and pineapple until creamy and add coolwhip. Mix entirely and refrigerate at least 1 hour. top with chopped nuts if desired and serve.
cherrihughes@hotmail.com
Jeanette,
ReplyDeleteLove your insight and the FSE way of living!
Here is my Mom's great, FSE recipe for Homemade Beef Rice Soup:
1 pound of lean stewing beef
1/4 beef base
1 large onion, chopped
Salt to taste
Pepper to taste
8 cups water
4 medium potatoes, diced
1 1/4 cup of long grain brown rice
In a large skillet, brown beef, onion, and soup base to brown. Add salt, pepper, and the water. Cook 45 minutes on high. Add potatoes and rice. Cook 30 minutes until rice is cooked.
This is my favorite soup recipe by far!
Dawn Ross
Hi Jeannette -
ReplyDeleteI love your posts like this! :-) So fun!
Roasted Vegies and Salmon
I cut whatever vegies are in season and that I like - toss them all together with different seasonings - garlicghetti is my favorite - but lots of different ones and olive oil and put in oven at 400 - depending on how many vegies inyour dish - about 30-45 minutes - toss them 1/2way through and top with parmesan for the last 5 minutes. Yummy!
Salmon
Put the salmon in a Pampered Chef stone - skin side down and put pancake syrup on top - not drenched tho. Bake at 400 for "a while" - you can flip or not - I sometimes don't and just let the skin side stay next to the hot pan. At the end turn it on broil and put a little more syrup and WATCH IT CLOSELY - take out when it gets yummy, sticky, gooey and browned. So good!!!! Hope you all try it and like it :-)
Be well!
Wendy Taylor
Tucson, AZ
I love simple recipes. This one was shared with me from my friend Amanda Cherry.
ReplyDeleteKielbasa Pasta
1 package Hillshire Farms Kielbasa
Penne Pasta
6 Roma Tomatoes
2 cans Cara Maria Artichoke Hearts (in the vegetable aisle - NOT marinated)
2 packages Knorr Creamy Pesto sauce mix
2 small cans Sliced Black Olives
Chop up Roma Tomatoes into bite size pieces.
Chop up Artichoke Hearts into bite size pieces.
Open Olives and drain out water.
Toss the above items into your serving bowl. (I use the a huge tupperware bowl)
Cut up the Kielbasa into bite size pieces and put that on the stove in a fry pan. Cover with lid and cook on low to warm the meat. Drain Liquid and toss into serving bowl.
Cook pasta and toss into serving bowl.
Prepare the Creamy Pesto sauce and pour into serving bowl. Toss everything to coat with sauce and serve.
You can serve this warm or cold. Serves about 12 or so. You can half the recipe for a smaller group. Takes about 20 - 30 minutes to make.
Enjoy!
Betty Hileman
This is one of my family's all-time favorite appetizers. I got this recipe from a friend of mine over 30 years ago.
ReplyDeleteHanky Pankys
Brown 1# of ground beef with 1# of ground pork sausage. Drain grease. Cut up in chunks and add 1# of Velveeta cheese, 1/2 tsp. of oregano, and a 1/2 tsp. garlic salt or powder. Spread on "party rye" bread, put on a cookie sheet and flash freeze. Then put in a plastic bag, leave in the freezer, and take out as many as you may want and broil for about 5 or 6 minutes. These are not made to be eaten when they are made, but frozen, and then broiled. That's what makes them FSE. Make them and then have them in your freezer for whenever you need them. I guarantee most people will love them!
Here is a great FSE for those cold nights. It's actually my husband's creation.
ReplyDeleteBlackeyed Pea Chili
1lb. ground beef
1 med onion
1 sm bell pepper
2 cans of black eyed peas
1 can of diced tomatoes
salt
black pepper
dash of lemon pepper
Sautee onions and bell pepper. Add ground beef and drain off fat. Add black eyed Peas and tomatoes. Seaon and simmer for 30 minutes. If you want to spice it up add crushed red peppers.
I serve this over rice and cornbread. Umm, umm good!
Hi Jeanette,
ReplyDeleteMy recipe is for the easiest and best Spinach Casserole, which my stepmom always made....
1-14 oz. bag frozen spinach(thawed)
1-16 0z. container of cott. chz
1/2 c. sharp cheddar (grated)
3 eggs
1/2 c. butter
1/4 tsp. salt
Mix in a casserole dish and bake at 400 for 1 hr. or till browned and bubbly.
It is that easy, and will make my 7yr. old eat spinach all day!
My cooking have never been FSE...Especially when I am in Russia as there is not so much convinient food there. Then I came to US and learned how to cook American way:)but still I have only few FSE dishes. I hope to learn some more fom this post:) My favorite FSE recipe was given to me by my friend Pam. She calls it "Puppy Chow":
ReplyDelete1 stick of butter
1 cup of peanut butter
1cup of chocolate chips
8 cups of Chex mix cereal
2 cups Powdered sugar
1 large ziplock bag
Put butter, peanut butter and chocolate chips in large glass measuring cup and melt in microwave for 1 min. and stir. Then microwave for 30 seconds more and stir.
Add chocolate mixture to 8 cups of Chex mix cereal (2cups Chex mix + chocolate mixture - repeat 4 times), stir until cereal is well coated with chocolate.
Put half powdered sugar in ziplock and add half of the chocolate chex mix. Close ziplock and shake till it well mixed - dump out on the wax paper to dry and repeat with remaning ingridients.
Be careful as it is very addicting:)
-Vicka
This is a great FSE dessert--always a huge hit at get togethers. I got this recipe from my Mom, which has been in the family a long time.
ReplyDeletePeach Torte
Ingredients:
2 large cans of sliced peaches, drained
1 box of yellow cake mix
1 melted stick of butter
Butter Pecan ice cream
Pre-heat oven to 350 degrees. In a 9x13 cake pan, spread out drained peaches. Sprinkle the cake mix (powder) over the peaches, and lightly pat with finger tips. Drizzle the melted butter over the cake mix. Bake 1 hour. Serve warm with butter pecan ice cream.
Juli
I gained 10 pounds reading all these recipes. How about something light, refreshing and low cal. It doesn't have a name but it is delicious. We call it jello stuff!
ReplyDeleteDissolve one package of sugar free Lime Jello in one cup of hot water. Stir in one cup of fat free buttermilk and a short can of crushed pineapple. Chill until set and enjoy!
Beth Elmore
I am getting hungry just reading all these yummy recipes!
ReplyDeleteHere is a really quick but good one!
Kickin' Chicken
Mix a bottle of Russian dressing, apricot preserves, lipton onion soup mix. Pour over chicken breasts in a casserole dish and bake at 350 for 1 hr.
Gini Williams
My FSE recipe:
ReplyDeleteTaco Soup (from my friend Cindy)
In a large pot brown 1 lb hamburger with 1/4 c onion.
Pour in 1- 16 oz can stewed tomatoes and 1 can of water.
Add 1- 16 oz can drained corn, 1- 16 oz can drained kidney beans, 1- 8oz can tomato sauce with 2-8oz cans water.
Add 1 pkg taco seasoning. Heat through, serve with olives, grated cheese, sour cream & tortilla chips.
My mother used to make "Hamburger Rice" and now I make it for my family.
ReplyDelete1 pound Hamburger
1 onion
Garlic
Mushrooms-sliced
Green Bell Pepper
1 Cup rice
butter
Dice onions, crush garlic and brown in 1 Tab butter in a large pot. Add hamburger and brown. Add mushrooms, diced bell pepper and whatever other veges your family likes. Add 1 cup uncooked rice and 2 cups water. Bring to a boil, cover and simmer for 20 minutes. My family likes to eat it sprinkled with Parmaesan cheese and sour cream, but it is great plain also!
Kathy Wafer
kipwafer@rocketmail.com
too simple
ReplyDeleteone box of mac and cheese (annies is our favorite)
1 can of tuna
1can of cream of mushroom soup
make mac and cheese as directed, stir in tuna and soup, heat.
That's it!
Jeanette,
ReplyDeleteI can't wait to try this recipe - was looking for a chicken enchilada recipe and to use yours will be ALMOST like having you at my house for dinner! Here is my recipe:
Cheese Soup
1 c. ham cubes
2 c. water
2 c. diced potatoes
1/4 c sliced/grated carrots
1/4 c. onion
Cook together until potatoes are tender. Add the following prepared white sauce:
2 c. milk
1/4 c. butter
1/4 c. flour
Cook together until white sauce thickens. Remove from heat and add 2-3 c. grated Tillamook Medium Cheddar Cheese (the brand is important - if you don't have Tillamook - a brand that will melt easily.
Serve with dinner rolls.
Enjoy! This is FAST and FABULOUS! And also freezes really well - is almost better when you reheat it!
So after alot of thought about what receipe to put up here I came up with one that is easy, simple, and sortof fast. It's not one of those 30 minute dealios but it is filled with memories for me. Everything time my Grandma and I would the flour tortillas we had so much fun and she always let me make the tortillas in fun shapes! Now that my Grandma is gone it has become a tradition of my Mom's and we just love getting together and making our tortillas! I guess you can say it has become a family tradition and I can't wait until my daughter is old enough so we can start making them together.
ReplyDeleteFlour Tortillas
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands. We always used our hands! My favorite part.
Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.
This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!
wow!!
ReplyDeleteFirst of all...I love ANYTHING that can go in a crock~pot! I love to do chicken or pork for this recipe. In a large crock pot add:
5 chicken breasts, no bones
1 can diced green chilies
1 diced onion
1 can green enchilada sauce or taco sauce
s&p
cook low and slow until meat pulls apart! Mix up. Layer with Black beans, cilantro rice (steam rice with salt, chicken stock or water and cilantro), jalapeno ranch (homemade ranch dressing with blended jalapeno's and cilantro in it) on a tortilla shell with salsa and sour cream! Or on lettuce as a salad. yum! This is similar to the chicken salad at cafe' rio. For dessert our two favorites...
Brownie Bars (recipe came from a cake mix box...plus a few added ingredients)
1 chocolate cake mix
1 cube margarine or butter, soft
mix together and press on to coated cookie sheet..will be thin. Top with: chocolate chips
butterscotch chips
white chips
mixed nuts (opt)
coconut
Top with sweetened condensed milk until covered. Bake 15 min until the top is golden brown. let cool, cut into squares...serve plain or with ice cream! Anything goes with this brownie..make up your own favorite toppings! or for a little bit fresher dessert we like fruit and dip: (came from my neighbor!)
1 8 oz cream cheese, softened
1 cup powdered sugar
mix until smooth and spread onto pretty serving plate. Cover with
caramel ice cream topping and crushed score bars....eat with apples! Yum! I make small individual ones for my kids so they can double dip on their own plates :) Enjoy and happy cooking!
Oh Jeanette, I love ya!!! This is my kind of cooking (if I cook at all,tee hee!) - FSE!!! Here's one that my kids love:
ReplyDeleteBarbecue Beef Cups
1 lb. ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. sugar
1 tube (10 count) refrigerated biscuits
1 cup (4 oz.) shredded American cheese
Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400*F for 8-10 minutes.
YUMMY! YUMMY!!!!
Jeanette,
ReplyDeleteI so love your scrapping ideas and now your recipes, too! I love that you give us these little glimpses into your life.
I got this recipe from a gal I worked with many years ago and have made it for years. It is definitely FSE.
Shredded Chicken Sandwiches
3 lb. bag boneless, skinless chicken breasts-boiled and pulled apart
1/2 stick butter
1 envelope Lipton Savory Herb & Garlic soup mix
1 1/2 tsp. chicken boullion
1 can cream of chicken soup
enough water to moisten (I use the broth from boiling)
After the chicken has been cooked, let cool a little and shred the meat (I just use my fingers to pull it apart). Combine with the rest of the ingredients and serve on buns. This reheats well and also stays good in the crock pot.
Enjoy!
Tammy
I love the whole idea of FSE!! Always on the lookout for new, quick, tasty treats. One I do often is a green apple dip that is to die for!!! Very quick and easy!!
ReplyDeleteIn a 9X13 pan put in your bottom layer of 1 cup brown sugar and 1 pkg cream cheese blended until smooth. On top of that heat up 1 container of carmel apple dip and pour over top of the cream cheese blend. Then take 3-4 skor chocolate bars and blend them up into tiny pieces or crumbs (personal preference used here). Pour this on top of the caramel and voila!! You are ready to dip!! The granny smith green apples seem to taste the best but you could experiment with all veggies and/or fruits. Even crackers can work well!! Enjoy!!
Lynne G. (Canada)
My dh found this recipe on AllRecipes.com but we made some changes to it (adding more soup and some vegetables). My dds love this and will ask for seconds.
ReplyDeleteSLOW COOKER CHICKEN AND DUMPLINGS
4 skinless, boneless chicken breast halves
2 tablespoons butter
3 (10.75 oz.) cans condensed cream of chicken soup
1 onion, finely diced
1 (16 oz.) package frozen peas and carrots
2 (10 oz.) packages refrigerated biscuit dough, torn into pieces
Place chicken and butter in a crockpot. Add a little water. Mix together soup, onions and frozen peas and carrots. Pour over chicken.
Cover and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
When I think of FSE for dinner, I automatically think of Rachael Ray! Here is one of my favorite recipes of hers. Note that if my son is home from college for dinner, I will leave out the spinach (he hates it) and it still tastes wonderful! You can also add more stock/broth if you like it more soupy.
ReplyDeleteTortellini Soup with Spinach and Artichokes
4 servings
2 tbs. extra-virgin olive oil
6 cremini or white mushrooms, sliced
1 medium onion, chopped
Salt and freshly ground black pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth
1 12- to 16-oz. package fresh refrigerated tortellini, any variety or flavor
1 pound package fresh triple-washed spinach, stems removed and leaves coarsely chopped
Grated parmigiano-reggiano or romano cheese
Crusty bread, to pass at the table
Heat a medium soup pot over medium-high heat. Add the extra-virgin olive oil, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes. Add the artichokes and stock or broth, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce the heat to a simmer. Cook for 5 to 6 minutes until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve up the soup. Top shallow bowls of soup with cheese and pass bread at the table.
Caramel Sticky Rolls (super easy!)
ReplyDelete2 pkg refrigerated biscuits
1/3 C. light corn syrup
1/4 C. brown sugar
1/4 C. melted butter
1 tsp cinnamon
1. Preheat oven to 350 degrees
2. Grease bundt pan
3. Pour corn syrup evenly into pan
4. Mix brown sugar, melted butter and cinnamon in small bowl
5. Dip each biscuit into sugar/butter mixture
6. Layer biscuits into pan
7. Bake for 20 minutes
(check my blog for a picture)
Sometimes I make extra caramel by adding to a small sauce pan half the amounts of corn syrup, brown sugar, butter and cinnamon and boiling over medium heat until it reaches a soft ball stage. Be careful not to make the extra caramel until the VERY end of the baking time, or after the rolls are done because it only takes a couple of minutes for it to reach the soft ball stage.
These rolls are DELICIOUS! And the recipe is a piece of cake. I got this recipe from a high school friend many, many years ago and have been making them at least once every month or so ever since. I've posted a picture on my blog. This is a recipe that you can't pass up!
EASIEST EVER FRUIT PIZZA
ReplyDelete(I give credit to my sister-in-law for this recipe though I'm guessing she once received it from someone as well).
INGREDIENTS:
1 large or 2 small sugar cookie dough
2 pkg cream cheese (softened)
1/2 cup sugar
Fruit (I usually use a variety of berries and kiwi)
1. Preheat oven to 375 (or temp on pkg of cookie dough).
2. Slice cookie dough in 1/4 inch circles and place in pan. Press/roll circles together.
3. Bake cookie dough crust in oven for about 10 mins (or until golden). Let cool completely.
4. Mix Cream Cheese and sugar well.
5. Spread Cream Cheese mixture evenly over (cooled) crust.
6. Cut/Slice fruit and place on top. I pile fruit quite high on mine...never get any complaints!
Other suggestions:
4th/Mem Day Pizza: Use only blueberries, strawberries, raspberries and decorate like the American Flag
Candy Bar Pizza: Use your favorite candy bars (chopped) as your pizza toppings.
This is a great item to bring on the road as well. I usually just bring the baked crust and add the refridgerated toppings (inc. cream cheese spread) upon arriving.
Hope you enjoy!
I haven't read all the recipes so I hope this isn't a repeat. I love pumpkin cookies. I found a so called "healthy" recipe and it's so easy and tasty!
ReplyDelete1 large can pumpkin
1 spice cake mix
1 bag chocolate chips
mix together and spoon onto a cookie sheet. Bake at 350 for 12 minutes or till done.
What a great topic! As a mother of 4 with my youngest not even 2 months old, yet, I am always looking for FSE recipes! Here is my absolute favorite dessert recipe - I'm not even sure where it came from as I've enjoyed it since I was a kid...I call it Chocolate Eclair Pudding Cake. It's the best for summer parties as it doesn't need to be baked, so it's a nice cool treat.
ReplyDelete*2 boxes of pudding (you can use any flavor - I like to use one chocolate and one vanilla)
*Milk to mix with the pudding
*2 tubs of Cool Whip
*Graham Crackers
*Chocolate frosting
In two seperate bowls, mix each box of pudding with the required milk for basic pudding directions. Then add one tub of cool whip to each bowl. Mix well. In a cake pan, line the bottom with graham crackers. Pour a layer of pudding on top of the graham crackers and then top with more graham crackers. I like my layers to go crackers, chocolate, crackers, vanilla, crackers, chocolate, etc. Frost the top layer of graham crackers, cover and refrigerate for at least a couple of hours - the longer it sits the better it gets as the crackers get softer. Cut, serve, and enjoy!
My favorite "FSE" recipe is shared from my mother in law and has become a favorite with my children.
ReplyDeleteChili Enchiladas
2 cans your favorite brand chili
1 can enchilada sauce
1-2 c grated cheddar cheese
12 flour tortillas
Preheat oven to 350' In saucepan over medium heat, warm chili. Spoon chili into tortilla and roll; place into 9x13 pan. Continue this until pan is full. Pour sauce over rolled tortillas and top with cheese. Bake uncovered for 15 minutes or until cheese is melted. Serve and Enjoy!
Fresh Strawberry Pie
ReplyDelete1- 9 inch pie crust baked. ( I use graham cracker crust)
1-quart fresh strawberries sliced
1 cup slenda
1 cup hot water
3 1/2 tablespoons cornstarch
1 small box sugarfree strawberry jello
Cook sugar, water, and cornstarch until thick. Add jello until smooth. Fold in strawberries. Put in a pie shell. Chill for 1 hour. Top with cool whip.
I hope you enjoy.
Easy Bean soup
ReplyDelete3 15 oz cans Great Northern Beans ( do not drain)
2 8 oz cans 98% fat free Hormel Ham (shred with fork)
diced onion and diced fresh carrot
ground black pepper to taste
add all ingredients plus one can of water to pan and mix well. simmer for about 1 1/2 -2 hrs depending how thick you like your soup, adding more pepper to taste as it cooks if needed (we like alot )
serve with crackers or bread and a fresh salad
my hubby likes to add shredded chees on top too.
This is a really easy and good chicken noodle soup that can be used for food storage.
ReplyDeleteCHICKEN NOODLE SOUP
3T - Chicken Bullion Granulas
3T - Dried Minced Onion
3T - Dried Celery Flakes
1pkg - Country Gravy Mix
2T - Dried Parsley
3C - Egg Noodles uncooked
1can - Chicken
Mix all ingriendents except chicken with 8 cups of water and bring to boil. Add Chicken and on medium heat cook until egg noodles are done.
FSE Appetizer (not sure of original source)
ReplyDeleteHot (as in warm) Taco Dip
Cream Cheese
Canned Chili (No Beans)
Shredded Cheddar Cheese
Spread cream cheese on bottom of baking dish, put canned chili on top of this, and add shredded cheddar cheese to the top.
Bake in oven @ 350 degrees until cheese is melted. Serve with tortilla chips!
SURE hope I win that new stamp set! LOVE my CTMH products!
Thanks for sharing your recipe with us! Since you've shared with us that you enjoy Mexican food, here is an authentic Mexican recipe that I use all the time from my mother-in-law, Gloria.
ReplyDeleteMexican Rice
Ingredients:
2 tbsp Olive Oil
1 cup long grain rice
2 cups water
1 clove fresh garlic
1/2 yellow onion
1/2 cube chicken bullion
5 sprigs of cilantro
1 packet of Sazon Goya
Directions:
Saute whole clove of garlic in 2 tbsp Olive Oil for about 2-3 min. Add one cup of long grain rice and stir frequently for about 5 minutes over medium heat. The rice will begin to brown nicely. Add 2 cups of water, 1/2 onion (not chopped), Sazon Goya, and 1/2 cube chicken bullion. Stir for 1 minute. Add 5 sprigs of cilantro and cover. Reduce heat to low and simmer for about 20-25 min. until water is absorbed. Remove onion, cilantro, and garlic clove and stir. Serve and enjoy!
Jeanette, my dh told me how to make this when we were first married, almost 25 years ago. The kids always loved it & fix it for their kids now. We call it Hamburger Cassarol
ReplyDelete1 1/2-2 lb ground beef (enough to cover the bottom of a 9x13 pan.
Garlic Powder
Onion Powder
2 cans vegetables, drained
7 Velveeta Cheese Slices
Large bag of Crispie crowns or tater tots
In a skillit, brown hamburger. Add garlic & onion powder to taste. I like alot. Drain
In pan layer: Hamburger, drained vegetable of choice (we use 2 cans French Style Green Beans), cheese slices, & potatoes, in that order. Cook acording to the direcions on the potatoe package. When done the cheese will be melted. This is an all time favorite of our family. It is also easy to cut it in half for just two, & put it in an 8x8 pan.
Enjoy!
I think your blog is fabulous and I would love to win a stamp set!
ReplyDeleteCrock-pot Beef Roast
You will need:
1Chuck Roast 2-3 pounds,
1 pacakage onion soup mix
1 can cream of mushroom soup
Place the chuck roast in the crock-pot, rub the onion soup mix on top, pour the can of cream of mushroom soup over the top cook for 4-6 hours on high or 8-10 hours on low.
Serve over egg noodle or with mashed potatoes, this is super easy and yummy. It is my Mom's recipe.
I just read about this recipe last week and had to try it: Cheeseburger Pie. It was easy and tasty!
ReplyDelete1 lb. ground chuck
1 1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 c. cheddar cheese
1 1/2 c. milk
1 c. chopped green peppers
2 c. Bisquick
3 eggs
Brown meat with onions and peppers. Drain. Mix Bisquick, salt, pepper, eggs and milk. Grease bottom and sides of 9 x 13-inch pan. Spread meat in pan. Sprinkle cheese over meat. Pour batter over cheese. Bake at 350 degrees for 1 hour.
Swiss Steak
ReplyDelete4 cube steaks, tenderized
1 can Italian stewed tomatoes
Put them in the crockpot until cooked and tender.
I could never figure out why my mom called this Swiss steak with the Italian tomatoes. :) Delicious with rice and vegies.
Here's my super fast, simple, & easy, and also fairly inexpensive recipe, passed down from my Mom...
ReplyDeleteItalian Casserole
Ground beef (1 pound or more depending on how many you want to serve). Season with salt, garlic powder, and oregano (all to taste). Cook and drain grease.
Macaroni product of choice (1 box or so of shells, rotini, penne, etc.) Cook and drain.
Add:
1 can tomato sauce (reg size)
1 sm can tomato paste
1 can mushrooms
1 package of shredded mozzarella cheese
(Mom adds frozen peas to hers, but I omit them when I make it.)
When my Mom makes this, she cooks the ground beef in a skillet, the macaroni in another pan, heats the sauces in another, then puts it all in a casserole dish and adds the cheese on top and bakes until the cheese is bubbly. But since I'm a FSE kind of girl, I cook the ground beef in a skillet, the macaroni in a pan, and then just throw everything together in the skillet and cook it together!!! And I mix the cheese all the way through so we don't fight over the top layer. (I also serve it in the skillet because it goes so quick there's just not time to put it in a dish...AND I hate doing dishes. I mean, hey, why do dishes when I could be scrapping?!?!)
This recipe is great because you can add extra macaroni if you are feeding more, it only takes about 20 minutes to cook, and if there are leftovers, they still taste great!!!
Enjoy!
Mmmm Great topic. Here is a recipe for some tastey salmon!
ReplyDeleteIngredients:
-Salmon Filet
-Olive oil
-Salt
-Pepper
-Italian Seasoning
-Lemon
Place salmon on sheet of tinfoil, large enough to wrap into a little "house" for the salmon while cooking. Lightly cover salmon in olive oil. Squirt juice from 1/4 of lemon onto salmon. Add a pinch of salt and pepper onto top of salmon. Then add about 1 1/4 teaspoon of italian seasoning to salmon (more or less depending on size of filet) wrap tinfoil into a "house" around salmon, poke with fork to create air vents. Bake in oven on 350 for 10-15 minutes. Done and enjoy!
My family loves this salsa and it tastes especiall great on hot summer days.
ReplyDeleteCamp Salsa
15 0z can black beans, drained, rinsed
14 0z can diced tomatoes
11 oz can white shoepeg corn, drained
4.5 oz chopped green chilies, drained
2TB olive oil
1TB balsamic vinegar
1 tsp chopped garlic
2 bunches green onions, chopped
Mix all ingredients and refrigerate at least 8 hours to blend flavors. Serve with king size Fritos corn chips or other chip of choice.
Diane
Wow. Sounds like some great recipes so far!
ReplyDeleteI have one for a nice lunch pasta you can make in minutes the night before (good for dinner too). Use as much of any of the ingredients that you want!
Ingredients:
Pasta (I prefer angel hair)
Chopped Tomatoes
Chopped black olives
chopped basil
crumbled feta cheese
olive oil
While the pasta's cooking, chop your ingredients. Drain the pasta and put in a bowl or large tupperware. Add ingredients. Serve immediately or eat for lunch the next day! Also great for using up your leftover pasta!
Jeanette, I love recipes--and especially knowing someone has tried it and likes it! Gotta be able to trust the scrappers!
ReplyDeleteMy FSE recipe is for Chicken and Rice Casserole.
When a friend gave my mom the recipe 20+ years ago, her daughter copied it as soap instead of soup for one ingredient--we have yet to find cream of celery soap!
Chicken and Rice Casserole
One boneless skinless chicken breast per person (can use other pieces if you like)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
1 to 1 1/2 cups uncooked rice
Mix together and pour into low casserole dish. Spread chicken pieces w/ thin coating of mayo to keep them moist and put them on top of the rice mixture.
Bake 2 hours at 300 degrees.(You can also raise the temp 375 for about 50-65 minutes, checking your rice for doneness.)
Enjoy and adjust as needed for the number you will be serving! That is why I like the FSE recipe; so easy to adjust.
I love to cook and bake and I have tons of yummy recipes... I'm also a member of Weight Watchers and I love to try recipes off of the WW boards... One of mine and my families faves is Baked Mac-n-Cheese
ReplyDeleteHere's the goods!
Baked Macaroni & Cheese
12 oz uncooked elbow macaroni
1/2 C. light sour cream
12 oz fat free evaporated milk
8 oz 2% shredded cheddar cheese
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350 degrees F.
Cook pasta according to package directions (without added fat or salt); drain and transfer to a lg bowl. While pasta is still hot, stir in sour cream and set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (also known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, for about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese misture to pasta; mix well. Transfer to a 3 quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Now... if you are a WW member, it is 6 points for a cup. I love to serve it with turkey brats and green beans... :o)
It is so good and so filling!
Enjoy!
Blessings,
Heidi Swartzentruber
I may need the recipe card stamp set. My son-in-law (w/daughter and 2 grandkids) moved in last year for 22 months. After the first week he said "Mom, I opened the recipe box and all I found was "the phone no. for Domino's". They kept me busier than I have ever been and I soon found many FSE recipes so I could enjoy the grandkids after school instead of cooking like I loved to do. A fast easy salad to get some healthy veggies/fruits into the girls:
ReplyDeleteSpinach salad
Baby Spinach (FSE from the already bagged section)
Sliced toasted almonds (in the small prepacked bags)
Sliced Cucumbers
Sliced Strawberries
Thinly sliced red onion
Dressing: homemade but heck that's the best part of the recipe
1 lemon
2 T. white wine (finish the glass while you do one of the other FSE recipes here)
1/3 c. sugar
1 T. canola oil
1 t. poppy seed
Pour over salad Just Before Serving
When one grandkid loves cucumbers and the other strawberries you just sneak in the spinach (teehee)
Enjoy and now that they are in their own home I could use the recipe stamps to organize all my FSE recipes from this blog. Thanks as always Jeanette. You are the best.
Oops--made from a good guess at a recipe at the preschool parents mom's luncheon. Love those busy moms.
Maureen
Here is my FSE recipe...
ReplyDeletePackage of frozen bean burritos, lay them in a glass baking dish. Pour a small can of mild enchilada sauce over the whole thing, and sprinkle shredded cheese on top. Bake for about an hour at 350 degrees. My family loves these, even my 3 young kids :)
Carrie H.
Melissa's Chicken Pot Pie ~ KIDS LOVE THIS!!
ReplyDeleteIngredients:
1 Rotisserie Chicken from your local grocery store (already cooked)
1 bag frozen vegetables. Give them a quick run over with hot water in the strainer. (I use the mixed vegetables.
2 cans cream of chicken soup
1 can cream of celery soup
1/2 tbsp. chili powder
salt and pepper to taste
1 pkg. refridgerated pie crusts.
Prep:
Mix all ingredients in a large bowl. Place one pie crust in pie tin/pan. Pour in mix. Cover with the other pie crust. Pinch edges. cut slits in top.
Cook:
Bake on 350 for about 45 minutes until top is brown.
I think this was originally from a Pampered Chef demo.
ReplyDelete(Sidenote: DH has tweaked the recipe and his version is WAY better than mine . . . which means he cooks it more often than me! What a sweet bonus!)
Chicken Italiano
Boneless, skinless chicken breasts (cut into strips)
Flour, salt & pepper
Garlic, minced
(2) cans diced tomatoes
zucchini, sliced
red bell pepper, diced
Italian seasoning
Dredge chicken in flour, salt and pepper. Cook in a small amount of olive oil on both sides.
Remove from pan. Add garlic and fresh veggies. Cook until crisp-tender. Add tomatoes and cook until heated through. Add chicken back to pan to soak up some of the juices.
Serve over either rice or pasta.
Red Chicken (my mother-in laws recipe)
ReplyDelete1- bag of chicken
4- 8 oz. cans of tomato sauce
1- bottle of BBQ sauce
Put all items in slow-cooker for 6 hours on low. Serve over rice.
I hope I win!!!!
My most favorite recipe that gets rave reviews at potluck is for a super yummy SUGAR FREE dessert!
ReplyDeleteSuisse Mocha Tiramisu
1-3 oz. pkg. lady fingers or if you cannot find them, one loaf of Sara Lee pound cake
1-8 oz pkg fat free cream cheese
2 sm. pkgs sugar free vanilla instant pudding mix
3 cups low fat milk
1/4 cup sugar free General Foods International Suisse Mocha instant coffee mix
2 T. hot water
1 C. Cool Whip Free
Dissolve 1 T. coffee in hot water in small bowl. Sprinkle over ladyfingers. Line bottom and sides of a 1 1/2 qt. serving bowl with ladyfingers. Place 1/2 C. milk, cream cheese and remaining coffee in blender. Blend on medicum until smooth. Add dry pudding mixes and remaining milk. Blend on medium until well blended. Pour over ladyfingers. Top with Cool Whip. Refrigerate at least 3 hours. Dust with either cocoa powder or coffee powder as a garnish if desired.
Much easier and faster and a bit more healthier than real Tiramisu. And it's so tasty you don't even miss that it's not the real deal! I have substituted Marscapone cheese instead of cream cheese and it also makes it quite tasty, but has more calories and fat.
From the Weyant Home in Fresno!
ReplyDeleteYour enchilada recipe sounds DEE-LISH! Here's my FSE meal called "One"(because it takes One of everything):
1 box Mac&Cheese (gotta love anything that starts that way, right?!?!), prepared per box and then add...
1 can tomato paste
THEN...
Cook up...
1 red onion, diced
1 red bell pepper, diced
1 can corn
and brown it all with...
1 lb ground beef
Mix up the Mac&Cheese/tomato paste together with the ground beef/veggies, put it in a casserole dish, add...
1 cup water
And bake at 350 for 20 minutes.
Jeanette, I'll have to think about my FSE recipes (does Kraft Mac & cheese count? LOL). But I want to share a fun baking blog I stumbled upon a few months back. I love the author's wit, and her recipes look divine...nice photos too. check it out - http://www.joythebaker.com/blog/
ReplyDeleteHi Jeanette!
ReplyDeleteThanks for sharing your recipe...it looks delish! My favorite FSE recipe is one for salmon that I adapted from the Think Light eating program. Since I'm usually just cooking for me, I try to keep frozen, individually portioned salmon fillets in the freezer, and just take one out when I need it.
Dijon Lemon Salmon:
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp olive oil
black pepper and a small pinch of salt, to taste
1 salmon fillet
Stir mustard, lemon juice and olive oil together until combined. Add a little black pepper and salt, if desired. Spread a little sauce on small baking sheet and place salmon fillet on top. Pour remaining sauce over fish and bake at 400 degrees for approximately 10 minutes, until fish is cooked to your preference. (I usually just bake mine in my toaster oven.)
I serve this with whatever starch and veggies I have in the house.
The beauty of this recipe is that as easy as it is to make for one, it's easy to double, or quadruple, depending on how many you're feeding. Since there is quite a bit of sauce, for 4 people, I usually just use 1/4 cup each of dijon mustard and lemon juice, and 1 TBSP of olive oil.
Enjoy!
We love this quick and easy salad, especially in the summer! The cookbook says it is from Michelle Fitzpatrick.
ReplyDeleteApple Snicker Salad
2 Red Delicious Apples
2 Granny Smith Apples
2 other types apples
1 7-8oz marshmallow creme
8 oz cool whip/whipped topping
8 oz cream cheese, softened
3-6 full size Snicker bars
Cut up apples into small chunks. Cut up Snicker bars also. Microwave cream cheese to soften, if necessary. Stir cream cheese in with marshmallow creme and whipped topping. Add apples and snicker pieces. Stir. Use crumbs of Snickers to garnish. Best if refrigerated for a few hours.
Love all of the recipes and can't wait to try a few!
I am also impatiently waiting for the new catalog. :-)
Jen LeDuc
Beef Carnitas
ReplyDelete4 obs chuck roast
1 4oz can of green chile peppers, chopped
2 t. chili powder
1/2 t. dried oregano
1/2 t. ground cumin
2 cloves garlic, minced
salt to taste
1. Preheat oven to 300.
2. Place roast on foil large enough to enclose meat. In bowl combine all other ingrediants.
3. Spread over roast.
4. Slow cook for 4 hours.
Serve with guacamole and flour tortillas.
Yummy! Those enchiladas sound and look GREAT!!! Thank you for sharing! Here is a recipe my mom made for my husband's "Welcome Home" party after he returned from Afghanistan. It's a two-day process due to marinating; but it is SOOOO easy and SOOOOOOOO worth it!!!
ReplyDeleteI LOVE pasta salad and I would imagine you can try with other pastas, too.
Vermicelli Salad
1 – 12 oz package of Vermicelli broken into thirds, cooked, drained, rinsed
Marinate vermicelli overnight in:
1 T. Accent
1 T. Lowery’s Seasoned Salt
3 T. lemon juice
4 T Wesson or Olive Oil
Next Day add following to Vermicelli:
4 oz. diced pimento
1 cup chopped green pepper
¾ cup chopped green onions
1 can chopped ripe olives
2 cups diced celery
1 ½ cups Hellman’s mayonnaise
2 cups shrimp (optional)
Mix and refrigerate overnight.
Your recipes are amazing...whether they're for dinner or scrapbook layouts!
ReplyDeleteHere's one of my favorite FSE recipes-
Margaret's Chicken
1 1/2 lbs boneless chicken
1 1/2 c. grated Jack cheese
1 can Cream of Mushroom soup
1/4 c. white wine
1 pkg Stove Top stuffing mix
1 cube butter
Place chicken in the bottom of a baking dish and cover with cheese. Mix soup and wine together and pour over chicken and cheese. Melt butter and toss with dry stuffing. Arrange stuffing on top of soup layer. Bake at 350 for 45-60 minutes. If the stuffing starts to get too brown, lay a piece of foil over it.
Chicken Fettucini
ReplyDelete2-3 chicken breast(already cooked)
1 can cream of chicken
1 can of water
2 cream cheese
1 package of dry italian dressing
mushrooms (optional)
put all ingredients in the crockpot and cook for a couple of hours and pour over fettucini noodles------yum!
i didn't put my name sorry i forgot but i had the chicken fettucini recipe
ReplyDeleteBecky peterson
my name is Chasity Barnes i've been with ctmh since feb. love love love it.
ReplyDeletehere is a family recipe my step mom use to make all of the time. it's low in fat high in protein and really really really simple to make hope you all enjoy.
CHICKEN BROCCOLI PASTA
chicken breasts or tenders cut into chunks
a bag (or two...i use two) of frozen broccoli florets
olive oil
whole grain angel hair pasta (or regular)
minced garlic
salt and pepper to taste
cook chicken in olive oil and garlic until almost done add the broccoli cook until tender (actually it's really good if you let it brown with the chicken just a little)
boil pasta, drain, add chicken and broccoli to pasta stir and serve....MAN I'M HUNGRY :) hope you all like it
BBQ Chicken Pizza
ReplyDelete- 1 Ready Made Pizza Crust or Pillsbury Pizza Dough
- 1 cup Favorite BBQ Sauce
- 2 cups cooked chicken, diced or shredded(can be leftovers, or rotisserie)
- 2 cups shredded cheese (I like Monetery Jack or combo of cheddar and mozzarella)
Preheat oven to 400. Layout dough on pizza stone or baker that can fit. Spread sauce on dough, top with chicken and cheese and bake for 20 minutes.
Enjoy!
Sheryl Levinson
sheryllevinson@aol.com
www.sheryl.myctmh.com
This is a crowd favorite at any party or gathering:
ReplyDeleteYummy Apple Dip
-1 container of whipped cream cheese
-1 container of Caramel Dip
-Chopped Pecans
-Mini Chocolate Chips
-Apple Slices
Spread whipped cream cheese out on a platter so it is about 1/2 inch thick. Pour caramel dip on top of cream cheese until all cream cheese is covered by the caramel. Sprinkle pecans and mini chocolate chips on top. Serve with apple slices and enjoy!
When I make this for a party, I usually make the dip in the center of the platter and then arrange the apple slices around the outside of the dip.
Amy Walker
amywalker99@gmail.com
So simple, and it will feed an Army!!
ReplyDeleteTEXAS SHEET CAKE
CAKE:
1 c. flour
1 c sugar
½ tsp baking soda
¼ tsp salt
1 egg lightly beaten
½ tsp vanilla
¼ cup sour cream
1 stick butter
2 TBS cocoa
1/2 cup water
FROSTING:
½ stick butter
2 TBS cocoa
3 TBS milk
½ box powder sugar
¼ tsp vanilla
½ cup chopped pecans
Place butter, cocoa and water in med sauce pan over medium heat, bring to a boil. Pour over the dry ingredients and all other ingredients. Mix well
Pour into greased and floured cook sheet pan Bake at 350 for 23 minutes
ICE CAKE WHILE HOT
Five minutes before cake is finished baking, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from the heat, add to sugar, nuts and vanilla. Mix well, pour on cake while hot.
I love Panera Bread's Wild Rice Creamy Chicken Soup (or something like that!) and wanted to make something similar at home. I threw this together one night, and it has been a family favorite!
ReplyDeleteCreamy Chicken Wild Rice Soup
1 box wild rice (Uncle Ben's or Rice A Roni)
1 can cream of chicken soup
1 c. chicken, cooked & chopped (I sometimes use canned chicken to make this really quick!)
Salt & pepper to taste
Cook the rice as directed on the box. Add one can cream of chicken soup. Thin with a little milk if desired. Add the cooked, chopped chicken and season to taste.
** I usually double this for my family of five. Then there are some yummy leftovers! **
My friend Julie gave me this recipe and we love it. BBQ beef Burgers
ReplyDeleteYou brown hamburger and drain. Then just mix in bottled BBQ sauce. I like it with a little mayo on the bun but my husband just wants it plan. Then have a veggie and you are set. EASY
I can't wait to try your recipe.
ReplyDeleteThis recipe is one you absolutely must try. It's a fool proof recipe for fish. I'm a fairly decent cook, but I'm always afraid to cook fish for some reason - it either doesn't get fully cooked or it gets too dry. My husband & I love this recipe! It takes 15 minutes at the most to prepare and 4-5 minutes to microwave...yes, I said microwave!
Turbot Parmesan
3 T Margarine, melted
1 T Lemon Juice
1/4 C Parmesan Cheese
1/8 t Cayenne Pepper
1/4 t Garlic Powder
1/4 t Seasoned Salt
4 Turbot Fillets - approximately 1 pound (I use tilapia)
Paprika
Lemon Wedges
In measuring cup, combine margarine and lemon juice; set aside. In bowl, combine Parmesan cheese, cayenne pepper, garlic powder and seasoned salt. Brush fillets with margarine mixture; coat with Parmesan cheese mixture. Sprinkle with paprika.
Arrange fillets in baking dish; cover with waxed paper. Microwave 4-5 minutes or until fish flakes easily when tested with fork, rotating dish 1/4 turn halfway through cooking. Serve with lemon wedges.
I received this recipe from a friend who got it from somewhere else...unfortunately I don't know the original source, because I'd sure like to thank them for making fish FSE for me!
ENJOY!
I love to entertain, but I must confess...I don't cook! However, I do have a FSE recipe that any women is sure to love! These are tasty little treats that combine my love for "sweet and salty".
ReplyDeleteHomemade Turtles
Ingredients needed:
Square Pretzels
Chocolate & Carmel "Rollos"
Whole Pecans
Preheat your oven to 250 degrees. Line a cookie sheet with your pretzels, place a chocolate & carmel "rollo" on top of the pretzel and place in the preheated oven. Heat for approx 3 minutes or until rollo is soft. Remove your cookie tray from the oven and immediately push [1] whole pecan in the center of each rollo. Place your cookie sheet in the oven to cool. Once cooled they are ready to be served!
They look great in decorated cupcake liners for serving! I hope you enjoy my FSE recipe!
Hugs~
Chris
Thanks, Jeanette, for sharing your recipe! I can't wait to try it.
ReplyDeleteThis is my FSE recipe from my grandmother: "Orleans Burgers"
1 to 2 lbs ground beef
1 can Campbells Chicken Gumbo soup
1 to 2 tbsp Worcestershire sauce
1/4 cup Catsup
mustard
Brown ground beef, and pour off grease. Add undiluted soup, worcestershire sauce, catsup and a dash of mustard. Simmer til bubbly and serve over open-faced toasted buns.
This has been a family favorite as long as I can remember!
Joanne Coleman
Chicken Afredo by Pampered Chef
ReplyDelete1 TSP of olive oil
1 TSP of butter
1 clove of garlic chopped
1 cup of heavy whipping cream
1 cup of parmesan cheese
2 chicken breast
Favorite pasta
Grill chicken breast, dice and set aside
Cook your favorite pasta I use a bag of Bow Tie pasta, cook according to directions and set aside
In a sauce pan saute garlic in butter and olive oil. Once garlic is soften add heavy whipping cream and heat until hot. Once the whipping cream is hot add the parmesan cheese and stir until the cheese is melted.
Serve sauce over pasta adding the chicken last
I double this recipe to feed my family of four. Its a family favorite. I sometimes add broccoli and other times I saute spinach with my garlic and add a 1/2 lb diced bacon.
Here is an easy sandwich my mom made growing up that sounds very international:
ReplyDeleteTake 1/2 of an English muffin, spread French dressing, put a slice of Canadian bacon, a slice of tomato, and top with Swiss cheese. Broil in the oven til cheese is bubbly.
Here is a SUPER easy recipe that I created using what I had in my pantry....it is one of my most requested meals from friends and family!
ReplyDeleteBAKED GOULASH
1 lb. lean hamburger meat
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 box Velveeta Shells & Cheese
1-16 oz. can tomato sauce
Dried herbs/spices to taste (I use oregano, basil, garlic powder, parsley, salt & pepper)
8 oz. shredded co-jack cheese
Brown hamburger meat with chopped onion & bell pepper. Cook Velveeta shells & cheese according to package directions. Add cooked meat mixture & tomato sauce to prepared shells & cheese. Add herbs & spices. Spread mixture in 9" x 13" baking dish sprayed with Pam. Sprinkle with shredded cheese and bake at 350 degrees for 20 minutes. Serve with a salad & garlic bread - YUMMY!!
NOTE: This dish can be prepared ahead of time and refrigerated or frozen. Also, if you don't have dried herbs on hand, you can always substitute a 1/2 jar of Ragu for the sauce/herb/spice mixture.
What a fun post this is! Thank you for sharing your recipe, Jeanette, and for giving us all the chance to get some more FSE recipes to add to our menus!
ReplyDeleteHere's a favorite FSE snack recipe at our house...
Two Layer Finger Jell-O
(shared with us by a family friend)
3 small boxes Jell-O (any flavor - you choose; we use sugar-free at our house)
2 envelopes Knox/Flavorite (unflavored gelatin)
2 1/2 cups boiling water
3/4 c whipping cream (not whipped)
Dissolve all gelatin in boiling water. Add cream and chill until set. The cream will "magically" rise to the top as it sets and make a second layer! Tasty and pretty!
The Most Dangerous Cake Recipe In The World! (Why? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!!) Here it is!
ReplyDelete5 Minute Chocolate Mug Cake
4 Tbls. flour
4 Tbls. Sugar
2 Tbls. cocoa
1 Egg
3 Tbls. milk
3 Tbls. oil
3 Tbls. chocolate chips (optional)
A small splash of vanilla extract.
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 mins. at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. You will find that the chocolate chips are now on top and have formed a wonderful frosting! EAT!!
Oops! Meant to give credit for the mug cake recipe to my Aunt who gave the recipe to my mom who gave it to me! Not sure where she got it!
ReplyDeleteThis recipe is from Weight Watchers. It's fast, easy, and healthy, which is always a plus.
ReplyDeleteTaco Soup
1 lb of ground turkey or ground beef
1 lg onion chopped
1 package of Hidden Vallen Ranch dressing mix (dry packet)
1 package of taco seasoning mix
1 can of pinto beans
1 can of chile hot beans
1 can of corn
1 can of stewed tomatoes
1 can of stewed tomatoes Mexican flavor or substitute a can of Rotel for a little more spice
Brown meat and onions then drain. Mix the ranch dressing mix and the taco seasoning into the meat. Without draining, add all of the other ingredients. Simmer for 1 hour.
I love quick and easy recipes! This one is so easy.
ReplyDeleteChicken and Rice
Butter the bottom of a baking pan.
For my family I put in 3 cups of Minute Rice and spread on the bottom. Top with your choice of chicken legs, thighs, breast or a combination. Take 2 packets of Lipton Onion Soup mix, 3 cups of water and 2 10 oz cans of Campbell's Cream of Mushroom soup. Mix together and pour over chicken. Bake at 325 for no more than 2 hours. I will get in and check that the rice is staying moist. Everyone loves this rice!
I sit back with a cool drink, &
ReplyDeleteI watch my hubby make something delicious! Then, we heat up the leftovers the next day!
Hugs...........
This recipe is so FSE that EZ is even in the name! I give all the credit to my dear friend Colleen, who has been a HUGE part of my life since the 70's!!
ReplyDeleteColleen's EZ Chimis:
Filling:
1 LB ground beef
1 clove crushed garlic
1 tsp ea ground cumin & crushed oregano
Cook until browned, then drain.
Stir in:
4 oz can mild green chiles
1/4 cup taco sauce
1/4 cup sour cream
SECRET INGREDIENT=2 TBL cider vinegar (very important!)
Remove from heat.
You need: (6) 7" tortillas
4 oz shredded cheese
Use 1/3 size measuring cup and scoop filling into middle of tortilla. Fold envelope fashion and put seam down into a 9x13. Fill pan.
Spray with Pam or brush tops with melted butter.
Preheat oven to 500 then bake uncovered 15 min.
Remove, sprinkle with cheese, return to oven until cheese is melted.
Can be made 1 day ahead and tastes even better!!
thanks, Jeanette, for reminding me about this FSE recipe. This is what we're having tonight!!
I make pink fluff at family gatherings and it's just the best.
ReplyDeleteYou dump the following ingredients together and chill.
Large container of Cool Whip
container of cottage cheese
2 packages of raspberry jellow ( can use the sugar free...by why)
1 small can of pineapple bits drained very well
Optional/ Pecans
Mix it all together and I promise you won't be able to stop eating it.
Enjoy , Lori Leng
Hendersonville NC
Here's my favorite FSE recipe:
ReplyDeleteBaked Ravioli
In a 9 by 13 dish, add one bag frozen ravioli. In a bowl, mix together 1 small carton of cottage cheese and a 16 oz. jar of spaghetti sauce. Pour mixture over the ravioli. Sprinkle 1 cup of shredded mozarella cheese over top. Cover with aluminum foil and bake at 350 for 40 min. Enjoy with a tossed salad and garlic bread.
Chocolate Cheesecake Pie has to be one of my favorite fast, simple and easy recipes and it's always a hit! Here goes!
ReplyDelete1 8 oz pkg cream cheese, softened
1/4 c. butter, softened
1/3 c. sugar
1 1/2 tsp. vanilla
1 1/2 c. milk chocolate chips, melted and cooled a bit
1 8 oz carton whipped topping, thawed
1 9" oreo cookie pie crust
In a large mixing bowl, beat together the cream cheese, butter, sugar and vanilla 'till smooth. Add the melted chocolate chips and mix well. Fold in the whipped topping. Spoon into the crust - refrigerate and serve. It's yummy with a little chocolate syrup drizzled over the top and some raspberries on the side! ENJOY!
LOL, has anyone else started a FSE Recipes folder to save these goodies? I know I have!
ReplyDeleteI always make this for potlucks and never have leftovers. It doesn't get any FSE than this!
ReplyDeleteChocolate Layered Pudding
*2 large boxes of chocolate pudding
*Milk
*Latte syrup or extract flavor of your choice (I prefer almond flavoring)
*2 small or one large container of Cool Whip
Prepare pudding as directed, adding flavoring if desired.
Pour 2/3 of the pudding in a clear glass bowl.
To the remaining pudding, fold in 1small container or 1/2 large container of Cool Whip. Pour on first layer of pudding.
When the pudding is set top with remaining Cool Whip. Top with chocolate sprinkles or shaved chocolate if desired.
My favourite and quick FSE:
ReplyDeleteChicken breast with sweet corn on green salad
- slice 2 skinless,boneless chicken breast for 2cm piece
- heat 2 tablespoon vegetable oil in a large nonstick saucepan, take into this the chicken, 1 chopped onion, and 2-3 slice chopped garlic with salt and pepper. Brown it.
- add 1pk frozen sweet corn to it. Cook for 5-10 minute.
-Serve in a green ice salad.
Good apetite!
Janette, Can't wait to try your Green Chili Enchiladas! Here is a FSE recipe I make over and over for family, friends and stamp clubs. It is from a 1975 crock pot recipe book.
ReplyDeleteChicken Ole
12 corn tortillas, some may be cut in half
4 cups coarsely chopped cooked chicken breast
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (7 oz) can green chili salsa
1 cup sour cream
1 tblsp grated onion (if desired)
1 1/2 cups grated cheddar cheese
Lightly grease sides and bottom of crock pot. Arrange alternate layers of tortillas with chicken and mixture of soups, salsa, sour cream and onion mixture, put cheese on each layer and end with cheese on top. Cover and cook on low 4 to 5 hours.
I love Green Chile Enchiladas but needed something I could cook and forget about for a while since 3 young kids takes up enough of my time.This was easier so This is my concoction...
ReplyDeleteGreen Chile Shredded Chicken
`Put 4-6 boneless chicken breasts in a 9x13 backing dish
`Add 1-2 cans(depending on how much you make) of black beans
`Add 19 oz can of Green Chile Enchilada Sauce
`If you like it spicier add a few cans of the chopped green chilies! Mmmm
Cover with foil and put in 400 degree oven for 40 min or until done.
Once cooked use 2 forks a shred chicken.
Wrap in tortillas with cheese and any other toppings or put a top rice or even quinoa. Fast and easy!! You can also use this in a crock pot!
Enjoy! It's really yummy!
One of my favorite recipes came from a girl friend, it is an appitizer and super easy to make.
ReplyDeleteyou need:
-1 500g package of goat cheese.
-2 roma tomatos diced
-fresh basil (to taste*)
-1/2 small red onion
-1 teaspoon vegetable oil
-a dash of salt (to taste)
-a dash of peper (to taste)
Mix together tomatos, basil, onion, oil, salt and pepper in a bowl and let sit for a couple hours to mearinate the flavors.
Bake the goat cheese at 400'F for approximatly 15 minutes. Or unitl the top is golden brown. Remove from oven and place tomato mixture over top of cheese.
Serve with wheat thin crackers or toasted pita pieces.
* I use tons of basil as I love it, at least 4 - 5 tablespoons.
Sharon Luff
Love your idea - I shall be trying that one with my crew! Here is my easy appetizer / after school snack that my kids and their friends have enjoyed numerous times:
ReplyDelete3 ripe, medium size avocados
2 cups salsa (mine is homemade, but store bought works too)
multi grain tostitos, or triscuits
I scoop out the avocados into a bowl, and add salsa.
Place the bowl onto a platter and surround with tostitos/triscuits or whatever chip/cracker you would like. Enjoy!
It is always gobbled up here pretty fast!
I can't pass up a chance at an unreleased stamp set! I also wanted to share something since my family has enjoyed your Tortilla Soup recipe so much.
ReplyDeleteI am sharing a recipe that I have modified a tad that I got from my good friend, Cindy Denning.
Bowtie Pasta Salad
1 pkg bowtie pasta
1 cup chopped celery
1 cup cranraisins
1 cup chopped pecans
1 cup mayo
1 cup zesty italian dressing
Cook pasta, drain, add in remaining ingredients,stir and chill. Chicken can be added.
Pamela O'Connor
Confessions of a Chocoholic...
ReplyDeleteChocoholic Cake
1 chocolate cake mix
1 small package (3.4 oz) chocolate pudding
1 cup milk
1/2 cup sour cream
4 eggs
1 cup walnuts, chopped (optional)
2 cups semi-sweet chocolate chips
Mix all ingredients except nuts and chips on low until well blended. Beat 2 minutes on high. Add nuts and chips. Pour into greased and floured bundt pan. Bake at 350 for 55-65 minutes. Cool cake 10 minutes then turn out onto platter. Glaze with the following recipe.
Glaze:
1 bar (2 oz) semi-sweet baking chocolate
1 1/2 cups powdered sugar
3 T. butter
2 T. water
1 tsp. vanilla
Melt chocolate and butter in microwave 30 seconds at a time until smooth and melted. Cool. Add powdered sugar alternately with water. Add vanilla. Pour over cake.
Enjoy every heavenly bite!
I got this recipe from little birdie secrrets!
Okay - here is my ultra fast way to make Chicken Carbonara...
ReplyDeleteItems needed:
2-4 Boneless, skinless Chicken Breasts (depending on how many you plan to feed)
Montreal Chicken Seasoning
4 boxes of Pasta Roni Parmesan Cheese noodles
1 tub Shredded Parmesan
1 package of pre-cooked bacon
**you can also add to this sauteed Mushrooms and or even Sun Dried Tomatoes if you'd like them.
Broil the chicken breasts that have been sprinkled with Montreal Chicken Seasoning - I like a lot of "pepper" flavor in my dish so I coat it on!(I cook them 10 mins on each side)
While the chicken is under the broiler:
Make up the 4 boxes noodles as directed.
Warm up your pre-cooked bacon in the microwave & then chop into pieces.
**saute the mushrooms if you are adding them.
Once the chicken is cooked - slice it up.
To serve this - Once the noodles are cooked I add the chicken, the bacon & the shredded parmesan cheese - toss to mix and pour it onto a lovely platter or into a huge bowl.
My family LOVES this dish - it is EASY to make and guest always ask for my "secret" recipe! It truly is a FSE way to make a favorite dish.
Here's my FAVORITE FSE recipe--delicious and you just dump everything in the crockpot. It's perfect for crops or just a nice night at home. I got this recipe from my Rival Crockpot cookbook.
ReplyDeleteChicken Fiesta Soup
4 cooked chicken breasts
1 can tomatoes
2 (4 oz) cans diced green chiles
1 can (28 oz) enchilada sauce
1 can chicken broth
1 cup chopped onions
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
3/4 tsp black pepper
1 tsp salt
1/4 cup chopped fresh cilantro
1 cup frozen corn
optional squash or zucchini
I top it with crushed tortilla chips and chedder cheese
Yummy!
THanks for the opportunity to share and win free stamps :)
Nicole
my favorite appetizer is the easiest thing..and always gone first @ a party!
ReplyDelete1 block cream cheese
1 can chicken (drained)
1 can cream of chix soup
Dice jalapenos
i put mine in a mini crock pot & voila! serve with corn chips!
Tortilla Casserole (my family loves it!!)
ReplyDelete1 lb ground beef
1 can condensed tomato soup
1 cup salsa
1/2 c milk
6 flour tortillas torn into 1-inch pieces
1 cup shredded Cheddar cheese
Heat oven to 400 F. Brown the burger in a large skillet. After burger is drained, add the soup, salsa, milk, tortillas and cheese to the skillet.
Spoon mixture into a two quart baking dish. Cover the dish.
Bake for 30 minutes or until the mixture is hot and bubbling. Let stand for 5 minutes.
Enjoy!!
All my meals must be FSE because my family is constantly on the go. Here is favorite that my family loves and my husbands thinks it is the BEST soup he's ever had. (HE doesn't know the true recipe!)
ReplyDeleteHot N'Spicy Veggie Soup
Mix together in large pot:
1 32 oz. Hot n' Spicy V-8 Juice
2 cans mixed vegatables
1 pound cooked ground beef
Add 1 tsp Cajun Seasoning for added flavor.
Heat until Hot and serve with Shredded Cheese!
Jeanette, I am "All About" FSE :)
ReplyDeleteI came up with this recipe when my kids were little,trying to make an treat for them to take to school that was a bit healthy & FSE... for me.. Thankyou for always leading us down the right path!
Sunshine Muffins
1 pkg of muffin mix (your choice)
1 yellow/white cake mix
1/2 cup milk
1/2 cup oil
3/4 cup water
Combine wet ingredients then add mixes.. Bake in muffin tins at 350 for 18-22 minutes.. I have also made this as a bundt "bread" but instead of greasing (spray)/flouring the pan, I spray/white sugar the pan- makes a GREAT Crunch sugary coating-yum! Bake according to the cake mix for bundt pan..
This is my mom's recipe for zucchini pie. It is easy, delicious and I get many compliments on it.
ReplyDelete3 cups sliced or grated zucchini
1 cup bisquick
1/2 finely chopped onion
1/2 romano cheese
parsley
1/2 tsp salt
1 clove garlic minced
1/2 veg. oil
4 eggs slightly beaten
Mix the ingredients and bake at 350 until top is lightly browned (about 35 minutes).
Thanks for starting this thread! I'm off to start my file of all of these great recipes.
Ann Clogan (I'm a CTMH consultant too)
Here is a FSE recipe that is a big hit whenever I make it...
ReplyDeleteDELUXE FAJITA NACHOS
2 1/2 c. cooked, shredded chicken
1/3 c. water
1 1/4 c. cheddar cheese, grated
1 c. monterey jack cheese, grated
1 can sliced black olives, drained
Salsa
Guacamole
Sour Cream
1 pkg. Lawry's spices for fajitas
8 oz. tortilla chips
1 large tomato, chopped
1/4 c. green onion, chopped
In skillet, combine chicken, packet of fajita spice, and water. Blend well and bring to boil. Reduce heat and simmer for 3 minutes. Arrange chips on shallow, ovenproof platter; top with chicken and cheeses. Place under broiler to melt cheeses. Top with tomatoes, olives, and green onions. Serve with salsa, guacamole, and sour cream on the side. Ground beef may be substituted for chicken. For more spice, add jalapenos.
I love FSE recipes! Here's a favorite we have made for years that I learned from my mom.
ReplyDelete1 lb ground beef, browned & crumbled
2 cans cream of mushroom soup
1/2 package elbow macaroni or egg noodles, prepared
Add everything together with a touch of milk, salt & pepper and you have a quick, easy, tasty casserole.
I have the best FSE recipe I got from my sister-in-law Judy S.
ReplyDelete4-5lb chuck roast
2 cans cream of mushroom soup
1 package Lipton onion soup
Place meat in slow cooker pour one can of soup over meat. Sprinkle onion soup packet on top. Pour second can of soup on top.Cover and cook on low for 6-8 hours while you are busy with your crafting or holding a workshop.
Just before your ready to eat-unplug and use two forks to pull the meat to shred to fine pieces.Stir well until all is mixed. This recipe makes a lot of sandwiches...make sure you have plenty of fresh buns.
Great story and I appreciate the exhortation to make right choices and therefore be at peace.
ReplyDeleteMy recipe is a long time family favorite. It's from my sister-in-law, don't know where she got it, but it became a favorite with my kids and now my daughters and daughter -in-law make it for their families.
Aunt Susan's Casserole
2lbs. lean hamburger
1/2 onion chopped
1 large can Ranch Style beans
1lb. cheddar cheese
12 corn tortillas
1can cream of chicken soup
1 can Ro-Tel tomatoes
1. Brown meat- drain
2. Put a layer of corn tortillas in a 9x11 casserole dish
3. Next add a layer of beans, cheese, onion and meat
4. Repeat layers starting with corn tortillas
5. Add one final layer of tortillas
Top with cheese, add cream of chicken soup, spreading over casserole Pour Ro-Tel over casserole and spread out evenly.
Bake at 350 for 30 minutes.
Serve with dallops of sour cream if disired
My family loves this recipe!
ReplyDeleteSwiss Chicken Casserole
4 cups chopped, cooked chicken
2 cups diced celery
2 cups croutons (can use seasoned)
1 cup mayonnaise
1/2 cup milk
1/4 cup chopped onion
1 tsp. salt
8 oz. grated swiss cheese (coarse, not fine)
1/4 cup slivered almonds
Combine first 8 ingredients in 9x13 casserole dish; top with almonds. Bake in 375F oven for 30-40 minutes. Serves 4-6.
I can't believe I almost missed this chance to win a stamp set!
ReplyDeleteWe take this snack camping all the time and the kids love it:
Wintery White Clusters
1 cup vanilla chips
1 package vanilla bark
9 cups cereal (any combination and flavor you want)
2 cups dry roasted peanuts
2 cups pretzels
2 cups mini marshmallows
Put vanilla chips in freezer to chill. In a double boiler, melt vanilla bark. Mix cereal, peanuts, pretzels and marshmallows together in a large bowl. Pour melted bark over mixture and mix together. Stir in vanilla chips.
Pour on waxed paper to set. Break into chunks and store in a covered container.
Enjoy!
Chicken Burritos
ReplyDeleteLeft over chicken (shredded)
Chicken broth (I use a lg. can)
4 good size bell peppers
6 tomatoes
3 or 4 onions
flour tortillas
cheddar cheese (shredded)
rice (optional)
Chop tomatoes, bell peppers, and onions. Cook them in chiken broth. After it has cooked down to where they are really cooked add shredded chicken. Cook for about another 30 minutes.
Heat tortillas in microwave for about 10-15 seconds per tortilla. I use a slotted spoon to squeeze out most of the juice against the inside of the pot, then put as much as you would like on the tortilla. Then add as much cheese as you like. Roll up and enjoy!
(My family usually likes a little white rice layered first, then cheese and chicken mixture).
For dinner the next night I use the left over juice, add a little rice for spanish rice soup or add more rice for spanish rice.
Nothing goes to waste! It's a GREAT way to use up left over chicken and stretch it into two more meals!! This is by far two of my families favorite meals!!
Leslie Murahahsi
This is a recipe for a dish from Tupperware. You have to have the Heat N Serve round container for this recipe, it turns out a delicious cake in only 10 min!!
ReplyDeleteStrawberry chocolate cake
1 box cake mix
3 egg whites
1/4 cup water
21 oz. can strawberry filling
Combine all ingredients, blending well. Spray Heat N Serve Round Container with cooking spray. Pour batter into container wand place in microwave on high for 10-11 minutes. Cake should pull away from sides slightly and be slightly sticky on top. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and check repeat till done.
I can't wait to try some of your recipes. Here are the easist melt in your mouth lemon cookies
ReplyDelete1 lemon cake mix (with pudding in mix)
Mix as directed & the fold in 1 container of cool whip.
scoop with pampered chef sm scoop & roll in powder sugar, bake 350 for 10-12 minutes.
Can use other flavors of cake mix too.
Here is a super simple recipe that is DELISH!! My boys (and hubby) all absolutely love it...anytime there is an 'office function' I have to bring it (because I'm told so! lol) and my cropper gals have all dubbed this Crop Potatoes because well, I have to have it at all of my crops! Please try it - it's great!
ReplyDeleteCrop Potatoes:
1 can cream of chicken soup
1 can cheddar cheese soup
8 oz sour cream
1 pkg Frozen Shredded Hashbrown potatoes (32oz)
1 stick butter/margarine
Place frozen shredded hashbrowns into crock of crock pot. In seperate bowl mix cream of chicken soup, cheddar cheese soup and sour cream until well blended. Stir mixture into hashbrowns in crockpot. Slice butter/margarine on the wrapper lines to create little pats and dollop around top of potatoes. Cover and cook on low for 4 hours; high for 2 hours. Salt/pepper to taste. YUM!!!
Carrie Ford
This is an all time favorite.
ReplyDeleteMac and Cheese
Noodles cooked.
1 Tablespoon of butter
1 Tablespoon of flour
1 cup of milk
1 cup of grated cheese
Salt and Pepper to taste
Cook noodles. While noodles are cooking melt butter, stir in flour and milk. Bring to a boil. Reduce and simmer. Add grated cheese stir until melted. Drain noodles and poor cheese sauce over the noodles. I also like this with veggies.
My Beef Roast has been the most requested Main Dish recipe I have, so simple a child could do this.
ReplyDeleteThe mixes are all used dry and I buy whatever is on sale. Name brands not needed.
Crock Pot Beef Roast
3 lb. Chuck Roast
1/2 c water
1 envelope of each of the following:
Brown Gravy Mix
Ranch Salad Dressing
Lipton Beefy Onion Soup Mix (this is the only one I can't find a generic for)
Italian Dressing Mix
Mix all dry together.
Put water in bottom of crock pot, trim roast and cut to fit in crock pot. Sprinkle all over with the dry mix. I like more gravy so I add more water, probably about 1cup, dont dilute it too much.
Cook on Low 8-10 hrs. Never takes this long. Very tender ! Meat lovers in the family will love it.
Wow! I am very excited to have so many new FSE recipes to try - THANK YOU so much Jeanette!!
ReplyDeleteHere's one of my family's favorites:
Hamburger Chili Soup
Brown 1 lb. of lean hamburger (or you could substitute with ground turkey also) in a large deep skillet and drain off the fat. Add a little bit of diced onion and a few shakes of worchestershire sauce and brown just a little bit more to set in the flavors. Then add two cans of chunky chili with beans, two cans of Campbell's condensed alphabet vegetable soup, and two cans of water. Bring to a boil, then turn down the heat and simmer and stir occasionally until you are ready to eat. Serve with cornbread and enjoy - yum!
-Jen Rubio of Barstow, CA
Stovetop Tuna Noodles
ReplyDelete1 pound package wide egg noodles
2 cans tuna drained
2 cans cream mushroom soup
1 large can of mushroom stems and pieces
1 tbs butter
1 small onion diced
1 large can of diced green chilies
1 8 ounce bag shredded Mexican cheese
salt and pepper to taste
Cook, drain and rinse noodles as directed on package
In large pot mix saute butter and onion until onion is transparent
Add tuna, mushroom soup, mushrooms, and green chilies
Stir well cook over medium heat until bubbly, continuing to stir as needed
Add salt and pepper to taste add shredded cheese, continue to stir until cheese melts
Add cooked noodles mix gently but well
Serve with veggies and salad
YUMMY!!!
Use 1 can cream mushroom soup and 1 can cream celery soup
Change it up with canned chicken and cream of chicken soup
Add frozen peas or carrot and peas combo- be sure to microwave frozen veggies until completely warmed before adding to cream soup mixture
Use fresh chopped left over chicken or ham
The possibilities are unlimited with the base of creamed soup, onions, green chilies and cheese
Rene' H, Goodyear, AZ
Great recipes everyone!
ReplyDeleteMy favorite FSE recipe is Creamy Chicken & Noodles.....
boil 1 bag of favorite noodles in a lg can of chicken broth along with 1 can of cooked chicken. Once noodles are cooked, without draining off the broth, add 1 can of cream-type soup (cream of chicken, mushroom, etc)
That's it! Unbelievably FSE!
This is my most requested recipe and it came from my Aunt Joan:
ReplyDeleteLemonade Jello
1 large or 2 small lemon jello
1/4 cup sugar
2 1/4 cup boiling water
Mix and add 6 oz. can of frozen lemonade concentrate
Thicken
Beat with mixer jello and 9 oz. cool whip and pour into a jello mold.
So refreshing with any summer meal.
I am not sure if I am posting in time but....
ReplyDeleteThe most moist cornbread ever!
One box of Jiffy Cornbread mix.
1 can of creamed corn
Chopped peppers and onions opt.
Mix the corn and the corn bread like the box says and bake!
So FSE!
Hope you like it. BTW saw the recipe on Tv. Many years ago.
What a great idea - FSE for the kitchen!
ReplyDeleteOne of my favorites from Weight Watchers 5 ingredient 15 minute cookbook.
Garlic-Dill Rolls (2 pts. each)
1 - 13 oz. can refrigerated roll dough
1 1/2 T. light mayo
2 t. dried dill
1/4 t. garlic powder
Oven - 375 degrees
Place rolls on baking sheet Combine remaining ingredients and brush on rolls. Bake for 15 minutes.
Enjoy!
I guess I'm too late for this one, but wanted to share an EASY recipe with you anyway!
ReplyDeleteBBQ Beef/BBQ Pork sandwiches
1 bottle BBQ sauce
1 tri-tip roat or pork loin
Sandwich rolls of your choice
Place the tri-tip or pork loin in the crockpot, Pour the entire bottle of BBQ sauce over the top. Cook in low all day (until the meat shreds with a fork). Remove meat and shred. Return to crock pot with reamining juices until ready to serve.
Serve on your favorite sandwich rolls.
It just doesn't get much FSE than that!!!!
:-) Beth Naumann
I tried to leave a recipe earlier but was unable to get through. My husband has celiac and can't have gluten. Here is one that I learned recently and is wonderful. From the kitchen of Paulette Burnside.
ReplyDeleteBeans & Enchiladas
Beans:
1 sm pkg dry lt Kidney Beans
1 sm onion (chopped)
8 c water
4 thick slices bacon (cut into 1" pieces
Onion Salt – to taste
Chili Pepper Powder – to taste
Combine beans, onion bacon in crock-pot. Cook on high for 1 hr. Turn to low and cook for approx 4 hours. Add seasonings after about 2 hrs. Taste prior to serving to test flavor. Add additional spice if necessary.
Enchiladas:
1 ½ lb ground beef
1 lg can Petite Diced Tomatoes
½ can water
1 diced Onion
Chili Pepper Powder – to taste
Flour or Cornstarch (as thickener)
Corn Tortillas
Canola Oil
Mexican blend Grated Cheese
Brown ground beef with onion until cooked. Stir in flour or cornstarch to provide thickening. Add tomatoes (with juice) and water. Continue to cook until thickened (like cream soup). Using about 1/3 of the sauce, cover the bottom of a dripper pan or glass-baking dish.
Heat Canola Oil in a small skillet. Cook tortillas 10-15 seconds on each side. Drain quickly on a paper towel and place a layer on top of the ground beef mixture. Add a small layer of cheese and another layer of tortillas. Top with ½ the remaining sauce and a layer of cheese. Add tortillas and cheese as before and top with remainder of sauce. Top with cheese. Cover and bake at 350 degrees for about 40 minutes to heat through.
Serve with sour cream and olives. It is wonderful with a bowl of beans on the side.
Here is a recipe my entire family loves! Quick. Easy. Yummy.
ReplyDeleteTaco Hot Dish
Camy Eisentrager
1 tube (8oz.) cresent rolls
2 cups corn chips
½-2 pounds ground beef, browned
1 (16oz). carton sour cream
1 pkg. Taco seasoning mix
2 cups shredded cheese
Spread cresent rolls in ungreased 9 x 13 cake pan. Put 1 cup crushed corn chips over dough. Brown hamburger and add taco seasoning. Mix according to package directions. Place meat mixture over dough with crushed chips. Put some sour cream over meat and cover with shredded cheese. Add another cup of crushed corn chips on top of cheese. Bake at 350 for 25-30 minutes or until cheese is melted. Serve with lettuce, tomatoes, black olives and taco sauce. Spanish rice compliments the dish, too! Enjoy
Jeanette, This is a wonderful idea. I can't wait to try many of these recipes along with yours. I love a local restaurant called the Dove's Nest. Their recipe for Chicken Tamale Soup is divine. It is very labor intensive, so I created the FSE version:
ReplyDelete2 large cans chicken
2 dozen tamales
1 large can dice green chilies
1 package bear creek tortilla soup mix
1 can ranch beans (or black beans)
1 can yellow hominy ( or corn)
1 can white hominy (or corn)
5 cups of chicken broth
Add all ingredients(except tamales) together and simmer for 30 minutes. Add more water to the consistency you like. Break the tamales into bite size pieces and drop into soup a few minutes before serving. This soup is great in the crockpot too!
I was reminded of this recipe after seeing your picture of the sandwich with the recipe box, one of my easy, easy favorite recipes is Italian Beef in the Crockpot. I fix this for my workshop gatherings all the time and everyone loves it.
ReplyDeleteItalian Beef in the Crockpot
4-5# Roast,cut into med.size chunks
2-3 Beef Bouillon cubes
1 tsp. Garlic Salt
3 Tblsp. Italian dressing
French bread or Rolls
Place roast, bouillon cubes, garlic salt & dressing in crockpot. Add enough water to cover beef. Cook on low for 8 hours. Shred beef with fork. Serve with AuJus to make a French Dip sandwich.
Thanks Jeanette for starting this post. I'm so bummed I missed out on the new recipe stamp set. But, I'm excited to try some of these recipes! Here is my favorite fse crockpot meatballs. I'm not sure if the recipe is from Manwhich but I've been making it for years from someone who told me about it. Of course when I first started making it they didn't have frozen meatballs so now it really is faster!
ReplyDeleteMeatballs
1 bag of frozen meatballs
2 cans of Hunts Manwhich Sauce
2 tablespoons of grape jelly
Cook on low for several hours or high for a couple of hours. They are so yummy.
Hi Jeanette,
ReplyDeleteI missed the first round, but I wanted to share a recipe that got me through three years in Sweden, without Mexican food.
1 jar Salsa (your favorite)
2 one can black beans
(put in your blender until blended)
Eat with chips. YUMMY! I also like it heated!
Enjoy!
Dixie Bahma
I know I'm a little late here but this is one of my favorite recipes in the winter because I love crock pot recipes and have alot!
ReplyDeleteTaco Soup
1 can diced tomatoes (I like the one with green chilis in it)
1 can hominy (or yellow or white corn)
1 can black beans/pinto beans/kidney beans (or use all of them)
ground hamburger (cooked) OR I use crumbled soy
1 packet taco seasoning
black olives (optional)
jalapeno peppers (optional)
water
Mix ingredients in crockpot. Spice to taste. Add water until ingredients are covered. Cook on low for 4-8 hours. Serve over tortilla chips topped with cheddar cheese and sour cream.
Enjoy!
Kristie
Here's another of my summertime favorite recipes:
ReplyDeleteVeggie Packets On The Grill
Ingredients –
2 large potatoes cut in cubes
1 large sweet potato cut in cubes
Chopped green peppers
Sliced zucchini
Chopped carrots
Whole Kernel Corn
Button Mushrooms
Pepperoni slices
Vegetable oil
Salt/Pepper
Angel hair pasta
Shredded cheddar cheese
Pour enough oil into an aluminum pan to coat the bottom. Combine the veggies into the pan putting the potatoes on the bottom and top it off with the pepperoni. Salt and pepper to taste. I also like to add some mesquite seasonings and hot pepper spices. Cover with aluminum foil and place on top rack on grill. Cook on Medium for approximately 30 minutes or until potatoes are cooked. Serve veggies over angel hair pasta and top with shredded cheddar cheese.
The pepperoni gives this recipe it’s flavor and is a must (even if you don’t eat them). We’ve tried making this recipe without the pepperoni and it’s really bland. If you don’t have pepperoni, you can use smoked sausages as a substitute though.
Other alternatives: Eggplant, green beans, okra, broccoli, squash, cauliflower, peas, etc. Use all your favorite veggies!
You can also place uncooked chicken or hamburger in the bottom of the pan and it will cook on the grill and soak up the pepperoni flavor. Delicious!
Note: We like to use 2 separate pans so we can use our favorite veggies. You can also wrap these in aluminum foil and make smaller packets so everyone in the family and create their own special meal. Makes great leftovers too!
Good morning and a very happy belated birthday wish to you! This is my first time visiting your blog...wow!! What I have been missing!! I was so excited about this recipe opportunity...learned alot of new recipes for my recipe book! And now, I would like to offer my own recipe for yours... A couple of years ago my upline, Michelle Snyder, had our team do a recipe book exchange... I will add yours to my album... here is mine for yours!
ReplyDeleteStrawberry-sauced, Crunchy Fruit Salad
Topping:
2 1/2 cups crispy rice cereal
1 1/2 cups chopped hazelnuts or a nut of your choice
3/4 cup brown sugar, packed
1/2 cup margarine, melted
Sauce:
1lb fresh or frozen sliced strawberries
1/3 cup orange juice
3TBL confectioner's sugar
1/2 tsp vanilla
Salad:
2 Red Delicious apples, cored and sliced
2 Golden Delicious apples, cored and sliced
2 Granny Smith apples, cored and sliced
4 seedless oranges, peeled and separated into slices
1 20oz can crushed pineapple, drained
1. Preheat oven to 350 deg F. Place the cereal and nuts into a 9"X13" baking pan. Stir in brown sugar and melted butter. Bake for 10-15 minutes, until toasty.
2. In a large blender or food processor, puree the strawberries, orange juice, confectioner's sugar and vanilla. Set aside.
3. To make the salad, toss the apples, oranges, and pineapple in a large serving bowl. Serve the topping and sauce on the side.
Hint: I serve this salad in a chip/dip type bowl. I spoon some of the topping over the fruit and mix it up. Then serve the topping in the dip bowl and the extra sauce on the side. I think they were thinking about preserving for leftovers... I, however, never have leftovers...
I found this on a food website, when I needed something for a potluck and wanted something different but easy! Enjoy!
Wendy Brown
Chelan, WA