Sunday, August 14, 2016

Creamy Cucumber and Tomato Salad

1 large cucumber, sliced and quartered
2 cups cherry tomatoes, halved
1/2 cup green onion, chopped
1 cup light Hellmann's mayonnaise
2 tablespoons white sugar
Salt and pepper to taste

Combine cucumbers, tomatoes, onion, creamy salad dressing, sugar, salt, and black pepper in a salad bowl. If salad seems too sweet, add more salad dressing; if too tart, add more sugar. Chill before serving.

Recipe from the kitchen of Alicia Kasen

Sunday, August 7, 2016

Sausage Alfredo


  • 1 package Hillshire Farm Smoked Turkey Sausage
  • 8 ounces pasta, cooked, rained
  • 2 cups heavy cream
  • 2 teaspoons Penzeys Northwoods Seasoning Spice
  • 1/2 cup grated Parmesan


  1. Prepare pasta according to package directions; drain and set aside.
  2. Saute sausage for 5 minutes.
  3. Add cream and seasoning and boil. Reduce heat; simmer 3-4 minutes, or until mixture begins to thicken. Stir in Parmesan. Add pasta and toss.
  4. Great additions are peas, tomatoes or any of your favorite vegetables. Just stir them in and simmer.

Recipe from the kitchen of Hillshire Farm.

Thursday, August 4, 2016

Slow Cooker Chicken Cordon Bleu


  • 6 boneless, skinless chicken breasts
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 6 slices deli ham
  • 6 slices Swiss cheese
  • 1 (8 ounce) package herbed dry bread stuffing mix
  • ¼ cup butter, melted


  1. Mix together the cream of chicken soup and milk in a small bowl. 
  2. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. 
  3. Cover, and cook on low for 4-6 hours, or high for 2-3 hours.

Recipe from the kitchen of Six Sisters

Friday, July 15, 2016

How to Freeze Green Onions

  1. Wash your onions.  
  2. Next, chop off the roots, cut the bulb off and remove any dead growth. Discard.
  3. Chop the green onions in small pieces.
  4. Spread out the chopped onions on a cookie sheet. For easier remove later, place parchment paper on top of the cookie sheet. Place the cookie sheet in the freezer. This prevents the onions from clumping together. 
  5. After the onions have been in the freezer for a few hours, remove them from the cookie sheet and place them in a ziplock bag. 
  6. Since freezing onions will cause them to lose their crisp texture, use the frozen onions in future cooking, such as soups, marinades, omelettes, fried rice, etc.

Monday, July 11, 2016

Boneless Amish Ham


  • 1 whole ham
  • 1 20-ounce can crushed pineapple, undrained
  • 1/3 cup maple syrup
  • aluminum foil


  1. Line crock pot with foil. Place ham in crock pot. 
  2. Pour crushed pineapple over ham and the maple syrup over the top. 
  3. Cover and cook for 6 hours.

Recipe from the kitchen of Barb Kasen.

Thursday, June 23, 2016

Creamy Lemon Dill Chicken Skillet Dish


  • 1 tablespoon Avocado Oil 
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoonTastefully Simple Onion Onion Seasoning 
  • 1½ cups long-grain white rice
  • 2 cups reduced-sodium chicken broth
  • 1 cup 2% milk
  • 1 packet Tastefully Simple Lemon Dill Cheese Ball Mix
  • ½ (16 ounce) package frozen chopped broccoli
  • 3 ounces cream cheese, cubed

  1. In large skillet, heat Avocado Oil over medium-high heat; add chicken and Onion Onion Seasoning. Sauté 2 minutes.
  2. Add in rice; sauté 1 minute. Add chicken broth, milk and Lemon Dill Cheese Ball Mix; stir to combine. Stir in broccoli.
  3. Cover; bring to a boil. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
  4. Remove from heat; stir in cream cheese until melted and creamy.
Makes 6 servings. Serve with a green salad.
Recipe from the kitchen of Tastefully Simple.

Wednesday, June 1, 2016

Slow Cooker Chicken Caesar Salad Sandwhiches


  • 2 pounds boneless skinless chicken thighs or breasts
  • 1/2 to 1 cup of your favorite Caesar dressing
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried parsley)
  • 1/2 teaspoon ground pepper
  • 2 cups shredded romaine lettuce
  • 12 slider buns or 4-6 regular sized hamburger buns


  1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. I also seasoned the chicken with a little bit of minced onion and garlic powder.
  2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
  3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
  4. Spoon 1/4 cup mixture onto each slider bun. Top with extra shredded Parmesan cheese and lettuce to serve.
Recipe from the kitchen of The Girl Who Ate Everything