Friday, April 22, 2011

Recipe Swap

Every Tuesday or Thursday (whichever is going to have nicer weather) some girls from the church get together for a park day...any lady is welcome!! This week we had a recipe swap which was such a great idea! We each took away 6 different recipes one from each lady.  I want to share them with you...

Chicken Alfredo

  • 1 cup of milk

  • 1 stick of butter

  • 1 cup parmesan cheese

  • 1 block of cream cheese

  • 1 garlic clove or dash of garlic

Cook chicken however you want and add mixture and noodles.                                                              Submitted by Carrie

Baked Ranch Chicken

  • chicken breasts or tenders

  • 1 pack of hidden valley ranch mix

  • 1 stick of butter

  • 1 cup of parmesan cheese

Melt butter, mix ranch and parmesan cheese.  Dip chicken in butter and roll in mixture.  Bake of 350* for 45 minutes-1 hour.   Submitted by Carrie

Best Chili Ever!!!

  • 2 pounds ground beef

  • 1/2 onion chopped

  • 2 1/2 cups of tomato sauce

  • 1 cup salsa

  • 1 can light kidney beans

  • 1 can dark kidney beans

  • can chili beans

  • 1 package chili seasoning

  • 1/4 cup of sugar

  • salt and pepper

Brown the ground beef and onions (drain grease if desired).  Combine remaining ingredients in slow cooker.  Add beef/onion mixture to slow cooker.  Cook on high for 4 hours or 6 hours on low. *This can also be done on the stove in a large saucepan.  Just simmer for an hour.  Top with sour cream, cheese and serve with corn bread! Yum!                                                          submitted by Minnie

Amish Zucchini Cake

  • 3 eggs beaten

  • 2 cups granulated sugar

  • 2 teaspoons vanilla

  • 2 cups grated zucchini

  • 1 cup oil

  • 1 cup crushed pineapple, undrained

  • 3 cups of flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

Mix all ingredients together.  Bake at 350* for 1 hour in a 13x9 pan. Glaze: 2 tablespoons butter, 2 tablespoons milk, and enough 10x sugar to spread.  Glaze while cake is hot.             Submitted by Jerika

Taco Dip

  • 1 pound lean ground beef

  • 1 taco seasoning packet

  • 1 16 oz. can refried beans

  • 1 16 oz. container light sour cream

  • shredded romaine lettuce

  • chopped tomatoes

  • black olives

  • 8 oz. bag shredded cheddar cheese

  • 1 jar taco sauce

  • tortilla chips

Cook the ground beef and add taco seasoning(and directed amount of water). Layer in 9x13 pan; refried beans, meat, sour cream, lettuce, cheese, tomatoes, olives, and top with taco sauce.    Submitted by Shandi

Brownie Trifle

  • 1 package of brownie mix

  • 1 3.9 oz. package of instant chocolate pudding

  • 1/2 cup of water

  • 1 can sweetened condensed milk

  • 2 8 oz. container whipped topping, thawed

  • 1 bar of chocolate candy (I have used Symphony, or whatever I have on hand...I have even used strawberries.)

Cook the brownies according to package directions and cool completely.   Combine pudding mix, water, and sweetened condensed milk.  Mix until smooth, fold in 1/2 of 1 8oz. whipped topping until mixed together.  Layer pieces or crumbles of the prepared brownie, pudding mixture, and whipped topping until you run out...the final layer should be the whipped topping.  Curl the candy bar on top and chill for a couple of hours before serving.  Submitted by Valerie

Thank you girls so much for your recipes. 

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