Crockpot Parmesan Ranch Mushrooms

Ingredients

• 2 (8 ounce) fresh mushrooms
• 1/2 cup butter, melted
• 1 ounce ranch dressing mix ( hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

Directions

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Chicken & Stuffing Casserole

Ingredients:

2-3 boneless, skinless chicken breasts (boiled & shredded)

1 6oz box Stuffing mix

1 10 oz can cream of chicken soup

1 10 oz can cream of mushroom soup

8 oz sour cream

1/4 cup milk

1 can Veg-All

Directions:

Boil and shred chicken breasts and set aside. Follow directions on stuffing box, set aside. In medium saucepan, heat both soups, sour cream,  milk on medium-low. Add Veg-all and shredded to soup mixture. Mix well. In 9x13 casserole dish, add soup & chicken mixture. Top with stuffing. 

Bake at 350 degrees for about 15-20 minutes or until bubbling. Let stand about 5 min before serving.

Taco Soup

Ingredients:

1 lb ground beef (or turkey)

1/2-1 onion, chopped

1 (1oz) package Hidden Valley Ranch Dressing mix

1 (1oz) package Taco Seasoning mix

1 (16oz) can ranch style beans (or pinto beans)

1 (16oz) can light red kidney beans

1 (16oz) can whole kernel corn

1 (8oz) can Rotel diced tomatoes

1 (8oz) can regular diced tomatoes

Directions:

Brown hamburger meat & onions: drain. In large pot, mix dry seasonings with meat. Without draining, add remaining ingredients. Simmer on low-medium heat for about 1 hour. Serve as is or with fritos style chips topped with cheese and sour cream.

Spanish Rice

Ingredients:

2 tbsp. olive oil

1 small onion, finely chopped

1 garlic clove (minced)

2 cups long-grain white rice

3 cup chicken broth

1-2 tbsp. tomato paste

1 can stewed tomatoes

1 (4oz) can tomato sauce

1/2 tsp. oregano

1 tsp. salt

Directions:

Heat olive oil in skillet. Brown the rice in the olive oil, stir often. Add onion and garlic. Remove rice from heat once browned. (Rice should have a "nutty" smell)

In sauce pan, heat shicken broth to boil, then reduce heat to simmer. Add tomatoes, tomato paste, tomato sauce, oregano and salt. Add rice to stock. Cover & simmer on low heat (15-25 minutes). Let stand 5 minutes before serving.

Sour Cream Enchiladas

Ingredients:

2-3 boneless, skinless chicken breasts (boiled & shredded)

1 doz. corn tortillas

1/2 cup cooking oil

2 cups shredded Monterrey Jack Cheese

1/4 cup butter

3/4 cup finely chopped onion

1/4 cup all purpose flour

2 cup chicken broth

1 cup sour cream

1 (4oz) can diced green chilis

Directions:

In large bowl, combine cheese, onion, & chicken. Fry tortillas in skillet, one at a time, in hot oil for 15 seconds each side (place cooked tortillas on paper towels or paper sack to drain off grease). Spoon mixture into tortillas, roll up and place seam side down in 9x13 baking dish. In saucepan, melt butter & blend flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilis. Cook on low until heated through, stirring frequently (DO NOT BOIL). Pour sauce over tortillas and bake at 425 F for 20-25 minutes. Serve with spanish rice & refried beans.

Chicken Cordon Bleu

Ingredients:

2 boneless, skinless chicken breast halves (6oz each)

2 slices deli honey ham

2 slices swiss cheese

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon black pepper

1 egg

2 tablespoons milk

1/2 cup seasoned bread crumbs

1 tablespoon canola oil

1 tablespoon butter, melted

Directions:

1.Flatten chicken to 1/4" thickness; top each with a slice of ham and cheese. Roll up and tuck

in ends. Secure with toothpicks if necessary.

2. In shallow bowl, combine four, salt, paprika & pepper. In another bowl, whisk egg & milk.

Dip chicken in flour mixture; dip again in egg mixture; then roll in bread crumbs.

3. In small skillet, brown chicken in oil on all sides. Transfer to an 8"x8" square baking dish coated with cooking spray.

4. Bake, uncovered at 350° for 20-25 minutes or until thermometer reads 170 degrees. Discard toothpicks; Drizzle with butter.

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Marshmallow Swirl Brownies

Ingredients:
No-stick cooking spray
1 (18.4) package fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
2 large eggs
1 (7oz) jar marshmallo creme
1/3 cup chocolate fudge flavored cake frosting

Directions: 

• HEAT oven to 350°F. Prepare brownie mix according to package directions using oil, water and eggs.
• BAKE in 13 x 9-inch baking pan according to package directions. Cool completely.
• SPREAD marshmallow cream over brownies. Microwave frosting in microwave-safe bowl on HIGH 10 to 20 seconds. Stir until smooth. Drizzle frosting over marshmallow cream. Swirl with knife to create marbling effect. Chill 15 minutes.