Here a great freezer meal for you meal planners! I love a great breakfast especially breakfast burritos! The prep time is not too bad and they are really good! We have made they a couple of times and we keep tweaking the recipe each time. We added a little taco seasoning and diced jalapenos to the last batch…and they are now part of the recipe for us! Enjoy!
Category Archives: Recipes
From Wayne Mullican
|2 Cups Tang
½ Cup Instant Tea
2 tsp Cinnamon
2 ½ Cups Sugar
1 tsp All Spice
2 pkg Kool-Aid Lemonade
2 tsp Ground ClovesMix all ingredients and place in airtight container.Mix 2 tsp to 1 cup hot water.
Got the fall blues…this will pick you up and get you into the Thanksgiving mood! We were blessed with this one from a church family (Thanks Forkum Family!)
Comforting Chicken Noodle Soup
From Deena Forkum
This is a yummy and easy soup—it makes a lot. The sour cream transforms this soup into something very tasty, so please don’t leave it out.
|10 cups water / 2 Qt
10 chicken bouillon cubes
12 oz. bag of uncooked wide egg noodles
3 cans cream of chicken soup, undiluted
3 cans chicken, drained or 3 cups cooked
chicken cut in bite size pieces
12-16 oz sour cream
|In a LARGE soup kettle or Dutch oven, bring water and bouillon to a boil. Add noodles and cook, uncovered, until tender, about 10 minutes. Do Not Drain. Add undiluted cream of chicken soup and chicken; heat thoroughly on simmer. Remove from heat then stir in sour cream.
Serve immediately. Will scorch easily.
We love quick and simple recipes (which our kids will eat!). This one is super simple. Leslie and I have been cooking this for a long time, but the first time Chase had it he loved it! So it became a staple in our kitchen. In fact, have had to start cooking two pies because we all love it and we were not having any left overs…LOL!
2 – Regular Frozen Pie Crusts
1 – 13 oz can of Chunk Chicken Breast
1 – 15 oz can of Veg-All
1 – 10 oz can of Cream of Chicken Soup
2 Tbsp of Sour Cream
Pre-heat oven to 350°. In mixing bowl, add chicken and make sure no large chucks. Add drained Veg-All, Cream of Chicken Soup and Sour Cream and mix. Do not forget to season with salt and pepper to taste. Pour into pie shell and use the 2nd pie shell as top. I trim the edge off the 2nd pie shell. This will not beautiful, but it will not matter…I promise! Bake at 350° for 30 minutes. Let cool for…just serve it up! To kick it up a notch, I like to dust with a little red cayenne pepper…(always reminds me of Justin Wilson).
So there it is! Enjoy with the whole family…just remember…might need to fix 2!
1 lb Sausage, crumbled & browned
1 Can Cheddar Cheese Soup
3 Cups Bisquick
1/2 Can Water (use soup can)
Brown the sausage. Mix Cheddar Cheese Soup, water and Bisquick together then add sausage to mix. Spray mini muffin tins with Pam. Cook for 14-16 mins at 375.
Make 3 dozen mini muffins!
Ok, I wanted the first recipe to be something simple and fast…come to think of it, any recipe we post will be fast! Ham Hashbrown Casserole is a great dish to add to your breakfast meals.
1 Box Betty Cocker Hashbrowns
2 Cups Lean Cubed Ham
Shredded Cheddar Cheese
Heat the Cubed Ham in a skillet, then remove and set to the side. Follow the hash browns cooking instructions and half way add the ham to the skillet. A minute to two before the hash browns are finished cooking add the desired amount shredded cheddar cheese (usually just enough to lightly cover the top).
Optional: Saute onions and peppers with ham.
And the end result!