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Embed code for: 10-1 Mom's Recipes TOC
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Main Dishes 1
Chicken Pot Pie 1
Ranch Chicken 2
Banana Nut Bread/Chocolate Chip Muffins 3
Easy Pumpkin Bread/Muffins 4
Chocolate Zucchini Bread 5
Very Blueberry Coffee Cake/Muffins 7
Chicken Pot Pie
1 can cream of potato soup
1 can cream of chicken soup
1 bag of frozen mixed vegetables 14-16oz (or canned), cook frozen ones first
Cooked cubed chicken 1 1/2-2 cups or as much as desired
2 frozen deep dish pie shells (thawed)
Mix ingredients together. Salt and pepper to taste. Fill one pie shell. Take the other pie shell out of the tin and cover and pinch the sides to make a pie. Cut a few slits in the top. Bake at 350-375 for about 45 minutes or until crust is brown and it looks yummy!
1/4 c butter or margarine
1 med bell pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
1 can cream of mushroom soup
1 can diced tomatoes with green chilies
12 corn tortillas
2 cups shredded cheddar cheese
Sauté bell pepper and onion in butter for about 5 minutes. Add soup, tomatoes, and chicken.
Tear up tortillas into bite-sized pieces and layer them on the bottom of the casserole dish. Layer soup/chicken mix on top of tortillas and then sprinkle on cheese. Continue to layer for 3 layers. Bake 40 minutes at about 350 degrees or until bubbly. Serves 8.
Banana Nut Bread/Chocolate Chip Muffins
1/2 c shortening
1 c sugar
2 1/4 c all-purpose flour
1/2 t salt
1 tsp baking powder
3/4 tsp baking soda
1/4 c buttermilk
1 c mashed bananas
1 cup chopped nuts
1/2-1 cup mini chocolate chips
Cream sugar and shortening. Add eggs. Beat well. Sift flour, salt and baking powder together. Add to creamed mixture with vanilla and bananas and buttermilk. Add nuts and pour in 2 medium- sized loaf pans. Bake at 350 for 35-40 minutes.
For chocolate chip muffins leave out nuts and add mini chocolate chips instead—about 1/2 to 1 cup. Bake about 13-15 minutes for mini muffins, 18-25 minutes for regular sized muffins or until golden brown.
Easy Pumpkin Bread/Muffins
1 box of Spice Cake Mix
1 can pumpkin 14-16 oz
3/4 cup water
1/4 cup canola or vegetable oil
Mix together ingredients. Bake in bread pans or muffin tins according to instructions on cake mix box. Great with store-bought cream cheese icing!
Chocolate Zucchini Bread
1 3/4 cups sugar
1/2 cup butter or margarine
2 large eggs
1 t vanilla extract
2 1/2 cups all purpose flour (I like to mix some whole wheat in there)
4 T cocoa
1 t baking soda
1/2 t cinnamon
1/2 t ground cloves
1/2 cup buttermilk
2 cups grated zucchini (peel first)
1/2 cup chopped walnuts (optional)
1 cup mini chocolate chips
Preheat oven to 350 degrees. Grease two 8” X 4” bread pans (do not use a larger size) with butter or margarine. Cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla extract. Beat well.
In a separate bowl, sift together the flour, cocoa, baking powder, salt, baking soda, cinnamon and cloves. Add the dry mixture to the creamed mixture alternately with the buttermilk. Stir in zucchini and nuts by hand. (The mixture will be heavy and thick.)
Pour evenly into prepared pans and smooth the tops. Divide the chips evenly over the tops of the loaves. Place in the preheated oven and bake for 45-50 minutes.
Allow to cool in pans for about 15 minutes then loosen with a knife. Continue to cool in pans for another 30 minutes, then carefully remove to finish cooling on wire racks. Refrigerate for best slicing results. Each loaf makes about 10 slices.
Very Blueberry Coffee Cake/Muffins
1/4 c stick margarine, softened
1/2 (8 oz) package of fat-free cream cheese
1 cup sugar
1 cup all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
2 cups fresh or frozen blueberries (or huckleberries), unthawed
Vegetable cooking spray
2 T sugar
1 tsp ground cinnamon
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar; beating well. Add egg; beat well. Combine flour, baking powder and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2T sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for one hour; cool on a wire rack. For muffins, use 1-1/2 cups of the tiny “wild” blueberries. Pour in muffin tins and bake for about 20 minutes.
Mom’s Favorite Recipeshells (thawed)
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1