Misfit Recipies

Aimee's Pea Salad -Yummo!

submitted by Aimee (Royalstamper)

Lettuce, shredded
1 c. celery
10 oz. pkg. frozen peas (thaw, but don't cook)
1/2 c. green pepper
red onion (diced, amt. to personal taste)
8 slices cooked bacon, crumbled
1/2 c. mayo
1 1/2 c. sour cream
2 Tbs. sugar
4 oz. shredded cheddar cheese

Prepare at least 8 hours in advance.
In a 9 X 13 pan, layer the following
Lettuce, layer in the pan, 1- 1 1/2" thick
Celery
Peas
Green Pepper
Red onion

Mix together the mayo, sour cream, and sugar in a bowl. Spread over the layered ingredients. Next add shredded cheese, top with crumbled bacon. Refrigerate for at least 8 hours.

Brownie Trifle

Submitted by Aimee (Royalstamper)

(taken from 1 of the Taste of Home Magazines)

1 pkg. brownie mix (9 X 13 size) I use my brownie recipe that I previously posted, will post again at the bottom. Your favorite brownie recipe will work just fine!

2-1/2 c. cold milk
1 sm. pkg. instant cheesecake or vanilla pudding mix
1 sm. pkg. instant white chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 oz ea.) chopped

Prepare and bake brownies according to directions for cake-like brownies. Cool completely.

In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in the whipped topping. Cut the brownies into 1 inch cubes; place half in a 3 qt. glass trifle bowl. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Todd's Brownies

Cream together:
1 3/4 c. sugar
4 eggs
2 tsp. vanilla

Melt together:
1/2 lb. butter
6 oz. bittersweet chocolate.
Add to above mixture.

Add 2 c. flour.

Bake at 350 degrees, for 30-35 minutes

Chicken Pot Pie

Submitted by Joanne (jor)

Okay, here is the Chicken Pot Pie recipe that we all loved so much tonight. Very easy!

2 Tbsp butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped (I used shredded carrots)
4 Tbsp flour
4 cups chicken stock
2 potatoes, peeled and diced (I used a canned potatoes)
2 cups cubed chicken
2 Tbsp chopped parsley
1/2 cup frozen peas (I used more)
1/2 cup frozen corn (I used more)
1 prepared pie crust (pillsbury)

Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken parsley, peas and corn. Pour mixture into casserole. Top with pie crust. Bake 30 minutes or until crust is golden.

Taco Soup

submitted by Camie (Camie Miller )

2 lbs hamb. cooked and drained
taco seasoning (follow instructions on packet)
2 cans red kidney beans -rinsed and drained
2 cans corn - drained
2 cans homany - drained
1 large can crushed tomatoes
1 can tomato soup

mix all ingredients in crock pot and cook 4-6 hours. I start mine on high heat till it all gets hot then turn in to low. 1/2 hour before serving add 2 tbsp of of prepared ranch dressing.

Top each bowl with sour cream and cheese.

Tortilla chips are used as spoons to eat this salad if you wish.

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Romano Chicken Supreme

submitted by Barb (Barbinco)

6 boneless, skinless chicken breast halves
1/4 tsp salt
1 lb fresh mushrooms,, chopped
1 Tbl lemon juice
2 garlic cloves, minced
1 tsp basil
3 Tbl butter
1/2 c reduced sodium chicken broth
2 Tbl orange juice
1 c soft bread crumbs
1/3 c grated Romano cheese

Brown chicken on both sides and transfer into 13x9 pan (spray with nonstick spray) Sprinkle with salt

In same skillet used to brown chicken, saute the mushrooms, lemon juice, garlic, and basil in butter.....stir in broth & OJ; bring to a boil. Reduce heat, simmer, uncovered for 2-3 minutes. Spoon over chicken. Sprinkle with bread crumbs and romano.

Bake uncovered at 400 for 20-25 minutes.

Jeanies Country Oven Stew

submitted by Haylie (stampinhay79)

(I'm not sure where my Momma got this one)

1 lb stew meat, cut into 3/4'' pieces
2 tbsp flour
1/2 cup chopped onion
2 tbsp oil
1/4 tsp salt
dash pepper
10 3/4oz cream of mushroom soup
1/3 cup water
1 cup carrot chunks
1 tbsp flour
2/3 cup evaporated milk
3/4 cup green beans *see note*
1 cup frozen cauliflower flowerets
*Mom uses canned green bean instead of frozen...if you use canned add them in for the last 10 min.*

Coat meat with 2 tbsp flour. Brown meat and onion in hot oil in large skillet. Stir in salt, pepper, soup and water. Transfer to 1 1/2 quart covered round oven-safe casserole dish. Bake, covered in slow oven 325 degrees for one hour. Stir in carrots. Replace cover and bake 30 min longer. Combine 1 tbsp flour and evaporated milk; stir until smooth. Stir milk mixture and beans(if using frozen) into stew. Top with cauliflower, pushing flowerets into liquid. Replace cover; bake 30 min longer or until cauliflower is done. Stir before serving. Serves 4.

Chicken in Creamy Pan Sauce: (Kraft foods)

submitted by Haylie (stampinhay79)

4 small boneless skinless chicken breast halves (1lb)
2 tbsp flour
1 tbsp oil
3/4 cup fat-free reduced-sodium chicken broth
4oz (1/2 of 8oz pkg) Cream cheese
1 tbsp chopped fresh parsley
1 cup quarted cherry tomatoes (optional)
2 tbsp fresh basil (optional)

Place chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside. Heat oild in a large skillet on med heat. Add the chicken and cook 5 to 6 min. on each side or until it's cooked through. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Add the cream cheese. Cook 2 to 3 min or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk. Return chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 min or until the chicken is heated through. Transfer chicken to a serving platter. You can sprinkle with parsley and add tomatoes and or basil.
Makes 4 servings

Garden Vegetable Soup

Submitted by Liz (redapron)

1 1/3 cups sliced carrots
1 cup diced onion (or 1/2 cup dried chopped onion)
4 garlic cloves, minced (I use 1 tbls jar garlic)
3 cans low-sodium, fat-free beef broth
3 cups chopped cabbage (1/4 head)
1 cup green beans
1 14-oz can diced tomatoes, including the juice
1 tsp dried basil (or what looks good to you)
1/2 tsp dried oregano (or what looks good to you)
1 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomatoes, seasonings and bring to boil. Lower heat and simmer covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Makes 8 one cup servings - 0 points per serving.

Carolyn's Chocolate Chip Cookies

Submitted by Miss Iowa

Preheat oven to 375

1 C margarine, melted
1 C shortening
1.5 C sugar
1.5 C brown sugar (packed)
3 eggs
1 Tbsp vanilla
1.5 tsp baking soda
5.5 C flour
12 oz bag chocolate chips
nuts optional

Cream together margarine and shortening. Add sugars and beat.
Beat in eggs, vanilla and baking soda.
Add flour 1-2 cups at a time and incorporate.
Mix in chips and nuts.

Bake approximately 10 minutes at 375 degrees. Do not overbake. Makes at least 6 dozen average sized cookies.

Crescent Chicken

Submitted by Haylie (stampinhay79)

3oz cream cheese, softened
3 tbsp butter, separated, melted
2 cups cooked, cubed Chicken
2 tbsp milk
2 chopped green onion (about 1/3cup)
8oz can Pillsbury quick crescent rolls
3/4 cup seasoned croutons, crushed

Preheat over to 350. Blend cream cheese and 2 tbsp butter until smooth. Add next 3 ingredients plus salt and pepper to taste. Mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of mixture into center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Brush tops with 1 tbsp butter. Sprinkle crouton crumbs on top. Bake on cookie sheet 20 to 25 min or until golden brown (Haylie's note 15 min for electric oven)
Yields: 4 servings