Chinese Chicken Salad

This recipe is from Missy Aldridge. This is always a winner for pot-lucks and get-togethers!

Shred 1 head of cabbage, combine with 1-2 chopped onions, or 1-2 T Grated or ¼ chopped dry onion. Add 2 cups shredded chicken breasts (may use more chicken if you like). Set aside.Brown in saucepan… in ½ cube margarine:- 3 pkg top ramen noodles (crumbled finely)- ½ cup sliced almonds- 2 T sesame seeds (Brown till lightly browned) Add:- 3 pkg ramen noodles seasoning packets (chicken flavored)- ½ cup Salad Oil (canola)- ½ cup Sugar- ¼ cup Vinegar. Pour dressing over noodles – mix and then combine with cabbage and chicken mix – refrigerate. Best when served after 3-4 hours of refrigeration. Keeps well 2-3 days.

Chicken Enchiladas

This awesome recipe is from the kitchen of Danielle Barrett. It would make the perfect dinner for cinco de mayo!
Filling:
2-3 cups cooked cubed chicken
1 pkg. cream cheese
1/4 cup chopped onion
1 cup monterrey jack cheese
1/2 bottle green taco sauce
pinch seasoning salt
1 small can sliced black olives
1 tomato diced
tortillas

Sauce directions and ingredients below...

Combine the ingredients listed above. Spoon into tortillas. Roll tortillas up like you would a burrito. Line them into a 9x13 pan.

Sauce:
In a saucepan, melt 4 tbsp butter. Add 1/4 cup flour and mix until well blended. Add 2 cups chicken broth and stir until mixture bubbles and thickens, stir in 1 cup sour cream, 1 small can diced green chilies drained, heat but do not boil. Pour sauce over enchiladas top with 1 more cup jack cheese and bake at 350 for about 30-45 min.

Crockpot Chocolate Mud Cake

This delicious recipe is from the kitchen of Lindsay Terrill...

Crockpot Chocolate Mud Cake

1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Easy Chili

Easy Chili

1 lb. extra lean ground beef
1/2 cup chopped onions (about 1 small)
1/2 cup chopped green peppers
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (12 oz.) tomato sauce
1 Tbsp. chili powder
1/4 tsp. crushed red pepper
3/4 cup shredded Cheddar Cheese

BROWN meat in large skillet on medium heat; drain. Add onions and green peppers; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
ADD all remaining ingredients except cheese; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
SPOON evenly into six serving bowls. Top each with 2 Tbsp. cheese. Serve with cornbread.

Sweet and Sour Chicken

Yummy Yummy, from Kyra Harmon...

Sweet and Sour Chicken

8 boneless skinless chicken breasts
1 cup Catalina salad dressing
1 envelope dry onion soup mix
1, 10 oz. jar apricot preserves (if it's a little more than 10 oz. it's ok!)

Place chicken in crockpot. Combine remaining ingredients. Pour over chicken and cook on low for 6 to 8 hours. Serve over rice and with some veggies.

Orange Soda Chicken

This is from Kyra Harmon. This is a super easy and yummy crockpot meal.

1 can orange soda (brand doesn't matter)
1/2 cup soy sauce
4-6 chicken breasts or 8-10 chicken tenders

Put chicken in crockpot. Mix soda and sauce together and pour over chicken. Cook on low for 4-6 hours. To make a nice gravy, set the chicken aside and dump the left over sauce into a pan and add 1-2 Tbsp. of cornstarch. Stir until thick and bubbly. Serve over rice with chicken. Enjoy!

Crockpot Chicken

This delicious recipe is passed along by Haley Berg

Crockpot Chicken
1/4 cup butter
4-6 boneless, skinless chicken breasts
1 pkg. (about 2 Tbsp.)Italian dressing (dry mix)
1 can cream of chicken soup
1, 8oz. pkg. cream cheese

Put butter in crockpot and melt. Put in chicken and sprinkle with dressing. Cook on high for 3-5 hours. Add in soup and cream cheese for the last 30-45 minutes of cooking. Stir together. Serve over rice.

If you don't have the Italian dressing mix on hand, below is a recipe that will work.

Italian Dressing Mix
1 Tbsp. garlic salt
1 Tbsp. onion powder
1 Tbsp. white sugar
2 Tbsp. dried oregano
1 tsp. black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbsp. dried parsley
1/4 tsp. celery salt
2 Tbsp. salt

Mix all ingredients together and store in tightly sealed container. To make actual Italian dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 Tbsp. water, and 2 Tbsp. of the dry mix.

Chile Verde Pork

From the kitchen of Rachelle Kunkel

Chile Verde Pork
(Slow cooker) 4-6 servings

1/2 Pork loin (or any meat you like) take off as much fat as you can
1 onion diced
4-6 cloves of garlic roughly chopped
1 can whole green chiles diced
1 cup of your favorite green salsa (I like Arriba Fire Roasted Mexican Green Salsa)
1/2 -1 cup chicken stock
1/2 cup sour cream or heavy cream or half and half
1/2 cup cilantro roughly chopped

I usually sear the meat first on the stove top, but you don't have to. Then put all the ingredients down to the chicken stock into the crock pot for 6 hours on low or 4 hours on high. Then shred the meat and add the sour cream and cilantro (tip: if you add the cream early on it will curdle). We eat this burrito style, in a tortilla with Spanish rice and cheese. Would also be good over rice. I think I've added cumin and garlic salt to this recipe before too. Feel free to add or substitute your favorite ingredients to taylor it to your likings! Rachelle Kunkel :)

Sweet Orange Rolls

Sweet Orange Rolls

From Katie Jensen: These are the yummiest ORANGE ROLLS! They were so good that I decided to post the recipe so that you all could make them for your families!

ROLL RECIPE:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour

In large bowl or electric mixer (i use my kitchen aid fitted w/a dough hook), combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Follow recipe for Orange Rolls at this point...

½ cup butter, melted
Zest from two oranges
¼ cup sugar
1 recipe Orange Icing (see below)

After dough has risen the first time, divide in half. Combine melted butter and orange zest in a small bowl. Roll first half of dough to rectangle about ¼ inch thick. Brush half of your orange butter over dough. Sprinkle with half sugar. Roll up like you would cinnamon rolls. Repeat with second half. Cut your logs every 1.5" or so with a sharp knife. Place on lightly greased baking sheet ( i put all of the rolls onto a jelly roll pan). Cover with a flour cloth and allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing.

Orange Icing:
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.

Welcome!

The Ridgefield Ward's Enrichment COOKING GROUP has started a BLOG!! This will be a fun place for the group to share information about our upcoming and past activities as well as post delicious recipes!! Feel free to email the site admin. your recipes and kitchen tips for posting. Check back often and have fun COOKING!