Simple Ranch Chicken Macaroni Salad

Wednesday, August 6, 2008

"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick."


INGREDIENTS

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

DIRECTIONS

1-Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2-In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Simple Macaroni Salad

"An easy mac salad that is excellent for parties, picnics and those summer day barbeques."

INGREDIENTS

1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

DIRECTIONS

1-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
2-Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Sue's Taco Salad

"This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving."

INGREDIENTS

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 (14.5 ounce) package nacho-flavor tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 (15 ounce) can kidney beans, drained
  • 1/2 cup ranch-style salad dressing
  • chopped tomato
  • chopped lettuce
  • chopped green onion

DIRECTIONS

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Lazy Katie's Taco Salad

It is so quick and easy. Try adding sour cream for an extra kick.

INGREDIENTS

  • 1 pound ground beef
  • 1 (8 ounce) bag corn tortilla chips
  • 1/2 head romaine lettuce - rinsed, dried, and chopped
  • 2 tomatoes, diced
  • 2 cups shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 3/4 cup taco sauce

DIRECTIONS

  1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
  2. Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

Italian Taco Salad

"This is a quick and easy salad with lots of taste. Great for a chip dip also."

INGREDIENTS

  • 1 pound ground beef
  • 3 cups crushed tortilla chips
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Cheddar cheese
  • 1 (10 ounce) package mixed salad greens
  • 1 (8 ounce) bottle zesty Italian dressing

DIRECTIONS
  1. In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  2. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly

Chocolate Lovers' Favorite Cake

Monday, August 4, 2008

"This easy recipe is a chocoholic's dream come true!"

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2-In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3-Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Our Favorite Chocolate Cake

This is the cake always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake
INGREDIENTS
8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
2-Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
3-Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
4-Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
5-To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

Favorite Chocolate Cake


"This is always a hit! I use a mint flavored frosting for this cake."
INGREDIENTS
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
2-Sift the flour with the baking soda and salt three times.
3-Boil the water and add it to the chocolate, and stir until melted.
4-Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
5-Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
6-Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

Chocolate Bundt Cake

"Simple and delicious chocolate Bundt cake."

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

DIRECTIONS
1-Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
2-In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
3-Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Eggless Chocolate Cake I


This is a wonderful eggless cake recipe, moist and absolutely delicious. Not only that, it hardly takes any time to prepare.
INGREDIENTS
1 cup butter
1 (14 ounce) can sweetened condensed milk
2 3/8 cups self-rising flour
1 1/8 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
DIRECTIONS
1-Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
2-Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
3-Bake for 45 minutes, or until the cake tests done.

Eggless Chocolate Cake II

"Very moist and chocolaty."

INGREDIENTS

4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
2-In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3-Add oil, water and vanilla and mix thoroughly.
4-Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Chocolate Oil Cake


"Rich and chewy and chocolaty."
INGREDIENTS
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C).
2-In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
3-Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
4-Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Crazy Chocolate Cake

" When is your birthday?"

INGREDIENTS

3 cups all-purpose flour
2 cups white sugar
5/8 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups cold water
2 teaspoons distilled white vinegar
2/3 cup vegetable oil

DIRECTIONS

1-Mix all ingredients right in a 9 x 13 inch pan.
2-Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Easy Slow Cooker Chicken

"Chicken and soup in the crock pot, what could be quicker and easier."

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup white rice
DIRECTIONS
1-Cut chicken breasts into large chunks.
2-Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Slow Cooker Spaghetti Chicken

"Chicken breasts with spaghetti, creamy soups, cheese, tomatoes and chile peppers. The classic dish, slow cooked for only 40 minutes and ready when you are!"

INGREDIENTS
1 (16 ounce) package spaghetti, cooked and drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
8 ounces processed cheese food
4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

DIRECTIONS
1-Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2-Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3-Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Chicken Spaghetti

"Chicken breast sauteed with mushroom, bell pepper and onion, then stirred into hot angel hair pasta and spaghetti sauce. A tasty, quick and simple recipe that I received from a friend. Serve with garlic bread, if desired."

INGREDIENTS
2 tablespoons olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1 small onion, chopped
1 pound skinless, boneless chicken breast meat - cut into strips
1 (8 ounce) package angel hair pasta
1 cup spaghetti sauce

DIRECTIONS

1-Heat oil in a large skillet over medium high heat. Saute mushrooms, bell pepper and onion until soft; remove from skillet and set aside. Saute chicken for about 15 minutes, or until cooked through and juices run clear. Return mushroom mixture to skillet and stir all together.
2-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3-Return pasta to pot over medium heat and stir in spaghetti sauce; heat through, then stir in chicken mixture and heat through, stirring. Serve hot.