Saturday, November 19, 2016

Creamy Ranch Chicken


  • 2 pounds boneless skinless chicken breasts
  • 2 cans cream of chicken soup
  • 2 packets ranch dressing
  • 1 16oz container sour cream
  • 2 tsp dried parsley
  • salt & pepper
  • baby carrots (optional; cooking day only)
  • 1 box rice pilaf (optional: for cooking day only)


  1. Whisk together soup, ranch packets, sour cream, parsley, & salt & pepper to taste.
  2. Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Then divide soup mixture into bags over chicken; freeze until needed.
  3. On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.
  4. Optional: If desired, add carrots to crockpot with about 2-3 hours of cooking time left and serve over rice.
Recipe from the kitchen of Ruth Soukup.

Monday, November 14, 2016

Open-Faced Patty Melts


  • 1-1/2 pounds ground pork
  • 2.8 oz can French fried onions
  • 1 packet Shallot Tarragon Compound Butter Mix (Tastefully Simple)
  • 1 tablespoon Green Tea Peppercorn Seasoning (Tastefully Simple)
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 6 slices Swiss cheese
  • 6 slices marble rye bread, grilled or toasted

  1. Preheat grill to medium. In large bowl, combine first 4 ingredients. Form into 6 oval patties. Drizzle oil on onion.
  2. Place patties and onions on grill. Grill, turning once, until internal temperature of burgers reaches 165 degrees, about 10-12 minutes, and onions reach desired doneness. Salt and pepper to taste. Top burgers with Swiss cheese and divide onions evenly over burgers. Serve on slices of grilled marble rye bread.
  3. Serve with fresh vegetable sticks and dip. 
  4. Freeze for later: Combine first 4 ingredients. Form into 6 oval patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Grill as directed above.
Recipe from the kitchen of Tastefully Simple.

Saturday, November 12, 2016

Taco Soup


  • 1 Pound Ground Beef
  • 2 Cans Rotel
  • 1 Large Can Tomato Sauce
  • 1 Can Black Beans
  • 1 Can Corn
  • 1 Can Red Kidney Beans
  • 1 Can White Northern Beans
  • 1 Package Dry Taco Seasoning Mix
  • 1 Package Dry Ranch Dressing Seasoning


  1. Brown ground beef and drain.
  2. Add the rest of the ingredients to the pot.
  3. Heat and simmer for 15-20 minutes.
  4. Serve over tortilla chips.
  5. Garnish with shredded cheese, sour cream, and sliced avocado.
Recipe from the kitchen of Candace Payne.

Sunday, October 30, 2016

Impossibly Easy Taco Pie

  • 1 pound lean ground beef
  • 1/2 medium onion, chopped
  • 1 package taco seasoning mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup Bisquick mix
  • 3/4 cup shredded Monterey Jack or Cheddar cheese
  • Salsa
  • Sour cream, if desired

  1. Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate.
  2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
  3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Recipe from the kitchen of Betty Crocker.

Monday, October 10, 2016

Hearty Beef Stew


  • 1 pound beef stew cubes
  • 4 carrots, sliced
  • 4 red potatoes, cut into large cubes
  • 1 package dry onion soup mix
  • 2 cans cream of mushroom soup
  • 1 (8 ounce) can tomato sauce
  • 1 (10 ounce) package frozen green peas


  1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
  2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 7-10 hours (or high for 5-6 hours). Double bag this stew because it stuffs the freezer bag to the brim!
Recipe from the kitchen of the Six Sisters.

Sunday, October 9, 2016

Sloppy Joe Turnovers

  • 1 pound ground beef
  • 1/4 cup chopped onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup
  • 1/4 cup sour cream
  • 16 ounce can refrigerated biscuits

  1. Heat oven to 375 degrees. 
  2. Brown beef and onions; drain. Add spices, ketchup and sour cream; mix well. 
  3. On ungreased cookie sheet press each biscuit into a 4x4-inch square. Put approximately 1/4 cup beef mix on each square. Fold over in a triangle. Seal edges with fork. Cut 3 slits on top. Bake for 15-20 minutes.

Recipe from the kitchen of Cheryl Frederickson

Wednesday, August 31, 2016

Animal Cracker Popcorn Crunch


  • Mixed Nuts
  • Waffle Pretzels
  • M and M candies
  • Animal Crackers
  • 6 ounces Kettle Corn Popcorn
  • 6 ounces White chocolate Candiquik


  1. Melt the chocolate in a double boiler. In a large tub, drizzle melted white chocolate over popcorn. Mix and fluff as you go. You're looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
  2. Let popcorn cool in the refrigerator until the chocolate hardens. 
  3. Mix together equal parts of all the ingredients for a great mix!