PEPPERONCINI CHICKEN

Some of my favorite recipes I thought I would share….

QUICK SOUTHWESTERN CASSEROLE

1 pound of lean ground chuck

1 (15-ounce) can whole-kernel sweet corn, drained

1 cup mild, chunky salsa

¼ cup sliced black olives

3 ½ cups cooked egg noodles

1 (15.2 ounce) can kidney beans, drained

¼ cup taco sauce

1 (1.25 ounce) package taco seasoning mix

½ cup tomato sauce

Preheat oven to 325 degrees. In a large mixing bowl, combine the beef, corn, salsa, olives, noodles, beans, taco sauce, seasoning mix and tomato sauce. Mix together and spoon mixture into a sprayed 13 x 9 x 2-inch pan and bake for at least thirty minutes or until done all the way through.

SPICY BARBEQUED BEEF

1 beef chuck roast, 3 or 4 pounds

1 cup ketchup

1 cup barbeque sauce

2 cups chopped celery (I never use the celery)

1 cup water

1 cup chopped onion

2 tablespoon vinegar

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

Place roast in a large crockpot. Combine all remaining ingredients and pour over beef. Cover and cook on slow for 8-10 hours. Remove beef from the pot and shred. This is great served on buns, but I much prefer to eat this with vegetables.

CREAM CHEESE BEEF STROGANOFF

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup

½ cup chopped onion

1 tablespoon Worcestershire sauce

¼ cup water

4 ounces cream cheese

In a crockpot, combine meat, soup, onion, Worcestershire sauce and water. Cook on low 8 hours. Stir in cream cheese before serving. Serve over cooked noodles with a salad or with vegetables.

PEPPERONCINI CHICKEN

2-3 boneless, skinless chicken breasts

1 cup chicken broth

1 package (1-ounce) ranch dressing mix

2 tablespoons brown gravy mix

3-4 pepperoncini peppers

2 tablespoons pepperoncini juice

1 large block cream cheese

Place chicken breasts in slow cooker; sprinkle dressing and gravy mix over the top. Pour chicken broth around the edges; add peppers and pepper juice around the outside. Cook on low for six hours; add chunks of cream cheese and cook for one more hour. Remove the chicken and peppers; shred chicken. Stir the liquids in the cooker until the cream cheese is blended.

PINEAPPLE-PECAN CAKE

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 eggs

1 (20-ounce) can crushed pineapple, undrained

1 cup chopped pecans

FROSTING:

½ cup butter or margarine, softened

1 (8-ounce) package cream cheese

1 ½ cups confectioners’ sugar

1 teaspoon vanilla extract

In a mixing bowl, combine the first 5 ingredients, ix well. Stir in pecans. Pour into an ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all of the frosting ingredients and beat until smooth. Frost Cake. Cover and store in the refrigerator. Enjoy, Mary Ann McCrary

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.