Jen K's Chicken Enchilada Soup

INGREDIENTS

1 - Family size can Cream of Chicken Soup
1 - can enchilada sauce
2 - cans fiesta cheese soup
1 - can worth of milk
1 lb cooked chicken

DIRECTIONS

Dump all ingredients into slow cooker. Cook on high for 30 minutes or until hot and mixed.

Selin's Hummus

Selin gave me this wonderful Hummus recipe. Going to have to try it soon! Thank you Selin!!


1 can chick peas
1/3 cup extra virgin olive oil
1/3 cup tahini
3 garlic clove
1 small lemon juice
1/4 tsp ground cumin
1/4 tsp salt ( you can add more salt if you want , test than decide )

first drain the chickpeas and put all the chickpeas in food proccesor and smash a little then add all the other ingredients and keep running until all the ing. get blended. Try to taste, it must not be too thick , if it is thick add water until you get a smooth pasty texture.
then voila !! ready to serve.
Bon a petit!!

Homestead Breakfast Casserole

Ingredients:
8 slices of bread, cubed
1 lb. breakfast sausage, fried and drained
6 eggs
2 c. milk
1/4 c. butter
1/2 tsp. dried mustard
1 lb. grated cheese
1/2 tsp. salt
1 chopped onion

Directions:
Place bread in bottom of a casserole dish. In a bowl, beat eggs, then add milk, onions, salt, and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over the top.
Bake for 45 minutes at 325 degrees.

Waffles

Ingredients:
2 c. flour
2 eggs, beaten separately
3 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. melted butter or fat

Directions:
Stir flour, sugar, salt and baking powder into mixing bowl. Beat yolks well and add milk and beat, adding this to the flour slowly beating until perfectly smooth. Then add melted butter and fold in stiffly beaten egg whites. This recipe makes approximately 10 waffles.

Banana Nut Bread

Ingredients:
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1 egg
3 medium bananas (mashed)
3/4 c. sugar
1/4 c. oil
1/8 tsp. salt
1/2 c. chopped walnuts

Directions:
1. Grease a loaf pan, set aside. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
2. In another bowl, combine egg, bananas, sugar, and oil. Add egg mixture all at once to dry mixture. Fold in nuts.
3. Spoon batter into prepared pan. Bake @ 350 degrees for 50-55 minutes or till toothpick inserted comes out clean. Remove from loaf pan, cool on wire rack.

Amish Loaf Bread

Ingredients:
2 c. warm water
2/3 c. granulated sugar
5 tsp. yeast
1 1/2 tsp. salt
1/4 c. vegetable oil
5 1/2 c. flour

Directions:
In large glass bowl dissolve sugar in the warm water and stir in yeast. Allow to proof about 5-10 minutes. (It will look foamy.) Mix in salt and oil to the yeast. Mix in flour 1 cup at a time. When dough has formed a ball, knead on a lightly floured surface until smooth (not stick) about 5-10 minutes.

Wipe down previously-used glass bowl and oil it well. Place dough in bowl and turn to coat surface of dough with the oil. Cover with a damp cloth or plastic wrap in a warm area. Allow to rise until it has doubled in bulk.

Knead dough lightly and divide in half. Shape into loaves and place into two well oiled 9 x 5-inch loaf pans. Allow to rise for 30 minutes.

Preheat oven for 5 minutes at 350 degrees F, and bake for 30 minutes or until top is golden brown.

Let bread sit for at least 15-30 minutes after it comes out of oven to finish setting up.

Paula Deen's Creamy Macaroni & Cheese

A friend of mine made this the other day and it was awesome so I hunted down the recipe and posted it here so that I don't forget it when I want to make macaroni and cheese again. This is super yummy!

 Ingredients:

1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1   (10 3/4-ounce) can condensed Cheddar cheese soup
3   eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Recipe courtesy Paula Deen

Servings: 12 servings
Prep Time: 5 min
Cook Time: 3 hours
Difficulty: Easy