Ingredients
2cups sugar
2 cups water
1 large 46 oz Pineapple juice
10 total cups water
1 small box jello any flavor
---------------------------------------------------------------
bring to boil
2 cup sugar
2 cups water
In large bowl put 1 small box of jello (any flavor) add sugar/water and mix well, add 1 lg can of pineapple juice (46oz), add 8 cups of water, mix well.
-->probably the best punch I have ever had in my life!
Wednesday, December 3, 2008
Monday, November 24, 2008
Saturday, November 22, 2008
Kicken Chicken Stew
5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas
--->I didnt have any salsa verde so I just added regular salsa to it instead..
I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas
--->I didnt have any salsa verde so I just added regular salsa to it instead..
I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!
Thursday, November 6, 2008
Caramal apple cake
1 pkg. yellow cake mix
1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 c. milk
Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)
Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 c. milk
Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)
Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
Mashed Potato Casserole
12 medium potatoes
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter
Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter
Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.
Citrus Chicken
* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
Thursday, October 30, 2008
Corn Salad
5 cans corn well drained
1 cup Mayo
1 1/4 cup finely grated cheese
1/2 red onion diced
1 bag chili cheese fritos
Mix all ingredients except chips the day before. Just before serving add chips and mix. Serve cold..
1 cup Mayo
1 1/4 cup finely grated cheese
1/2 red onion diced
1 bag chili cheese fritos
Mix all ingredients except chips the day before. Just before serving add chips and mix. Serve cold..
Tuesday, September 30, 2008
Colorful Chicken Stew
1 lb boneless skinless chicken breasts, cubed
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water
In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water
In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.
Thursday, September 11, 2008
Bourbon Chicken
* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.
Chicken Quesadillas
1/2 cup Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
Clean Mud
warm water (warm enough to melt soap)
1 bar dove soap
1 roll white toilet paper
Have the children tear up the toilet paper into little bits (the smaller the better). Using a cheese grater, grate the bar of soap into a big bowl. Add the torn up toilet paper to the bowl. Add the warm water a little bit at a time while mixing the toilet paper and the soap together. You have added enough water when the mixture begins to feel like a thick cool whip. Do not make the mixture soupy. The more you play with it the fluffier it becomes. The kids have an absolute blast with it
1 bar dove soap
1 roll white toilet paper
Have the children tear up the toilet paper into little bits (the smaller the better). Using a cheese grater, grate the bar of soap into a big bowl. Add the torn up toilet paper to the bowl. Add the warm water a little bit at a time while mixing the toilet paper and the soap together. You have added enough water when the mixture begins to feel like a thick cool whip. Do not make the mixture soupy. The more you play with it the fluffier it becomes. The kids have an absolute blast with it
Zesty BBQ Chicken
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Foil Chicken Package
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!
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