First Church of God

13 comments (Add your own)

1. Crystal wrote:

"Poppy-Seed" Chicken

1 small container of sour cream
2 cans cream of chicken soup
5-6 boneless-skinless chicken breasts, cooked and cubed (4 if they are large)
1/2 stick of butter (optional)
1 sleeve of Ritz crackers
Poppy Seed to taste

Preheat oven to 400 degrees. Spray bottom of glass 9 x 13 pan with Pam. Mix sour cream, cream of chicken soup, and chicken together and spread in the bottom of the pan. Crush ritz crackers, and sprinkle on top of chicken mixture.(You can mix the crushed crackers with the butter if you prefer. I usually skip the butter to reduce the amount of fat in the dish.) Now, sprinkle the top of the dish lightly with poppy seed. Not too much, but not too little!(How is that for a discription!) Bake at 400 for approximately 20 minutes or until bubbley! (If the crackers begin to brown too much before it is done...cover with tin-foil. It just depends on your oven.) Allow to "rest" for 5-10 minutes before serving as the chicken mixture will thicken as it "rests"!

This is a great dish to substitute light sour cream or fat-free sour cream, healthy request soup, and whole wheat ritz crackers so the dish is even healthier for the family! It is great with a baked potato and salad. And, this dish is great left over! --Crystal Colp, Happy Cooking!

Sun, February 8, 2009 @ 4:47 PM

2. Becky Beach wrote:

I got this one on the internet & we loved it. I know, Crystal, David doesn't like vegetables. Maybe others will enjoy this though.

Bratwurst Stew

6 Bratwurst or polish sausage
3 tablespoons bacon drippings (I used 1 tablespoon.)
1/2 cup chopped onion
1/4 cup chopped red bell pepper (I used green--red adds color.)
6 medium sized red or white potatoes, quartered (about 4 cups)
1 can cream of mushroom soup
1 can water (use soup can to measure) I used liquid from beans & added water.
1 can (14.5 oz) drained cut green beans (I used french style.)
2 cups shredded cheddar cheese
Salt & fresh ground pepper to taste (I didn't add any salt.)

Bring bratwurst to boil in a pot big enough to cover them with water. Boil on low for about 20 minutes. Drain & allow to cool for 15 minutes. Cut into 1/2 inch pieces.

In a large skillet or dutch oven (I used cast iron dutch oven) heat bacon fat & add onion, bell pepper, & bratwurst; stirring constantly until nice and brown. Add potatoes, soup, & water. Cover & cook until potatoes are tender (about 35 minutes), stirring several times. Add green beans, salt, pepper, & cheese & cook anoter minute or two until cheese melts.

Serve with fresh crusty bread. Yum!

Mon, February 9, 2009 @ 8:35 PM

3. Amy Nowell wrote:

Wow....you must be in my kitchen or reading my mind.

Herb Roasted Chicken

Ingredients

* 1 (4 to 5 pound) free-range chicken
* Kosher salt and freshly ground black pepper
* 1 lemon, halved
* 1 head garlic, halved
* 1/4 bunch each fresh rosemary, thyme, and parsley
* 1/4 cup olive oil
* 11/2 pounds red new potatoes

Directions

Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

Tortellini Soup


Ingredients

* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 clove garlic, minced
* 4 to 6 cups broth, chicken or vegetable
* 1 (14-ounce) petite diced tomatoes, crushed through your fingers or coarsely chopped
* 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
* Coarse grained salt and cracked black pepper
* 10 ounces fresh or frozen spinach, defrosted and chopped (optional)
* 1/4 cup freshly grated Parmesan, very loosely packed

Directions

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Serve with a salad and warm bread!

Tue, February 10, 2009 @ 9:53 AM

4. Mary Battistone wrote:

What a GREAT idea! I'm always looking for something new and proven to cook for my busy family - thanks for sharing so far! Here's one of my tried and true:

Spaghetti Pie

1 lb Ground Round
1 lb Italian Sausage
1 BIG jar of Prego (or your favorite sauce)
1 16ox box of Linguine Noodles
4 Cups Mozerella Cheese
1 Egg
1/2 Stick of Butter

Brown ground round and italian sausage, drain. Add sauce and simmer on low. In the meantime, cook linguine noodles according to package directions, drain. Poor noodles back into warm pot, add beaten egg, butter, and 2 cups of cheese. Stir until mixed well. Spray lasagne pan with non-stick cooking spray, spread noodle mixture over bottom and top with meat sauce. Cover and bake @ 350 degrees for 40 minutes. Uncover, top with other 2 cups of cheese and place back into oven until cheese is melted.
Enjoy!

Fri, February 13, 2009 @ 11:13 PM

5. Mom wrote:

How about desert....
Fresh Apple Cake with Warm Butter Sauce

3 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
Mix above ingredients together and beat well

stir in the following...

2 cups self rising flour
1 tsp nutmeg
1 tsp cinnamon
3 large apples peeled & diced
1/2 cup pecans or walnuts (optional)

Stir well with spoon (do not beat)

Pour into 9x13 greased and floured pan or sprayed with pam...Bake @ 325 for
1 hour (test with toothpick)

Warm Butter Sauce

1 stick "real butter" ( margarine will separate)
1 cup sugar
1/2 cup evaporated milk
1 tsp vanilla

combine all ingredients over medium-high heat stirring constantly. Bring to a boil and cook for 3 min.( If you're serving several you may want to double the recipe.

Place a piece of cake in your serving dish..top with ice cream and drizzle
1/4 to 1/2 cup of warm butter sauce over the top...Garnish with chopped pecans or walnuts. This is yummy and pretty!

This is quick and easy! Love you much! Mom

Mon, February 16, 2009 @ 3:25 AM

6. Mom wrote:

Crystal, I have found many uses for the Hunts tomatoes that are already seasoned with basil,oregano and garlic... one of my favorites is to season chicken breast with salt and pepper. Brown in a little olive oil on each side.
Add 2 large can of the seasoned tomatoes
1 pkg of fresh sliced mushrooms
1 large bell pepper
simmer until chicken is tender
Mix up a little corn starch and water and add to thicken
serve over rice ..

This is quick and easy also. Its really good with a salad and warm crusty bread!

Mon, February 16, 2009 @ 3:34 AM

7. Becky Beach wrote:

Here are 2 really easy & delicious desserts. Fruit Cocktail Cake & Pineapple Angel Food Cake.

Mix: 1 can (17 oz) fruit cocktail, 1/2 cup sugar, 1 egg
Sift together & add to above: 1 cup flour, 1/4 tsp. salt, 1 tsp baking soda
Pour into greased 8x10" cake pan.
Sprinkle with: 1/2 cup brown sugar and 1/2 cup chopped walnuts or pecans
Bake at 350 for 30-35 min. Serve warm with whipped cream or ice cream.
-----------------------------------
1 box Angel Food Cake mix (must be 1 package mix)
1 can (20 oz.) crushed pineapple
Mix together & pour into greased 13x9" cake pan. Bake at 350 for 30 min. Serve with whipped cream or ice cream. (I like it plain.)

Tue, February 17, 2009 @ 8:04 PM

8. Mom wrote:

Triplett Family Favorite...

Chicken Divine
4-5 good size chicken breast boiled and torn apart...

Place cooked chicken in 9x13 baking dish..

1 3/4 cups chicken broth
2 cans cream of chicken soup
1 small can evaporated milk
1 stick butter

bring above ingredients to a boil and add 1 box cornbread stove top stuffing
mix..stir well and pour over chicken... Bake @ 375 until golden brown...
serve with salad and green vegetable of your choice for a quick and easy
meal.

Mon, February 23, 2009 @ 2:03 AM

9. Mom wrote:

Quick Chicken Gumbo

Cut up 4-5 chicken breast
salt & pepper and brown in olive oil
Add 3 large cans Hunts tomatoes with basil,garlic & oregano
1 bag frozen okra
1 small bag frozen corn
1 medium onion
1 large bell pepper

add salt, pepper & chili powder to taste

simmer until okra is tender...serve with hot cornbread for a great winter evening meal!

Mon, February 23, 2009 @ 2:10 AM

10. Crystal Colp wrote:

When Mom and Pop were pastoring in Union City, Tenn. The church gave our family a microwave one year for Christmas. It was when Microwaves first hit the market. And, it came with a cookbook. Being intrigued with this new kitchen gadget, my sister and I began to try out some of the recipes. One morning I found this recipe in the cookbook, made it, and it has been a family favorite ever since. Caleb would eat these everyday if I would make them. I hope your family enjoys them as much as we do!

Microwave Cinnamon Rolls:

1 can refrigerated biscuits (10 Count)
1/3 cup brown sugar (packed)
1 tsp. cinnamon
3 T. butter
1 T. water

icing:
1/2 to 3/4 confectioners sugar
1 tsp. vanilla
milk or water

Place brown sugar, cinnamon, butter, and water in a glass microwave-safe pie plate. Microwave on high for 1 minute or until butter is melted. Stir to combine ingredients. Tear each biscuit into four small pieces dip both sides in brown sugar mixture and place in plate with mixture. Fill pie plate with torn biscuits, do not be afraid to really pack the pieces tightly together, almost like a one-layer monkey bread. After all of the biscuits are in the plate, microwave on high for 2 1/2 to 3 minutes until center biscuit is no longer "doughy", be careful not to over-cook.

icing:

While the biscuits are cooking, pour about 1/2 to 3/4 cup conf. sugar in a seperate bowl. Add vanilla. Then blend vanilla, sugar, and water or milk together until it is the consistency of a thin glaze.

When biscuits are done, drizzle with icing and serve immediately. (You can add pecans or walnuts to these if you want to make it more of a coffee cake.)

Try to make these right before you are going to serve them as they can become a little hard as they cool.

This is also an easy recipe to teach to your kids (or husband) and allow them to make as you do not have to use the stove or oven! Maybe they will make you breakfast in bed one day!!!! Enjoy!

Thu, March 5, 2009 @ 9:20 PM

11. Linda Abbgy wrote:

I too get bored in the kitchen but love to cook. so I will share one of my easy recieps.

Chicken brocolli braid with crock pot baked potatoes
2 pkg of cressent rolls
1/2 bag of frozen brocolli cooked
1/4 cup mayo
1 tsp garlic
1 cup chedder cheese
5 or six chicken tenders or 2 large breast
1 tsp olive oil
4 or 5 large potatoes for you family

First get your crock pot ready. Take the potatoes and rub some crisco on them and season with garlic, salt, pepper, onion salt. wrap in foil and put in the crock pot with no water(at least four potatoes.) cook on high or low until done. usually takes 4 to 5 hours on high and low all day.

the sandwhich takes anout1/2 hour to make so when the potatoes are done.

cook the chicken breast and garlic in small amount of olive oil until done. I use my pamper chef cooking stone and roll out the cressent rolls to make one big square. put the triangles in the right position then press with your hand or roll over them to seal.

take the cooked chicken and cut it up into chunks then mix chicken, mayo and brocolli together. Spread chicken mixture down the middle of the cressent roll from top to bottom and add cheese. cut slits starting at the top about ever 1/2 inch on each side and braide over and tuck the top and bottom in. it will look like a big sandwich then brush with egg on the top of the sandwhich and bake in the oven on 350 until done. make sure the roll is done on the inside also. will brown quickly

Sat, March 21, 2009 @ 8:00 PM

12. Sandra Fleming wrote:

I have been cooking and baking since I was 12 years old. It strokes that creative nerve in my brain. When I was raising three sons, I had lots of opportunities to provide casseroles for church suppers and FCA gatherings at our house. This was always a hit:

AUNTIE ETHEL'S 'HUNGARIAN GOULASH'
(It's not Hungarian, but it is goulash!)

This recipe can be doubled, tripled, or even quadrupled. The Quad will fit nicely into a turkey roaster. I usually use a roaster of some sort when I make it, and then I try hard to use it for boiling and frying and baking. If you fry the meat in the roaster, you won't have to grease the pan.

Boil one pound of elbow macaroni til just done, drain, set aside in the lid. Then fry one pound of hamburger or chuck, well-done, with one diced onion in the roaster. I make sure it browns a bit. Chopped green pepper is optional.

Add the macaroni back into the meat in the roaster. Add one regular-sized can of cream corn, one regular sized can of Campbell's (no cheating) tomato soup. Stir it all up and pop into a 375 degree oven, uncovered until browned and crispy around the edges--about 40-45 minutes.

Shut off the oven and top with American real cheese slices. Don't burn your tongue. And it's always better the next day. Serve with a green salad and garlic bread. mmmmmmmm

Tue, March 24, 2009 @ 12:27 AM

13. Becky wrote:

Made a new easy dessert today. Here goes:

Mix: 1 3-oz box of strawberry jello (I used sugar-free)
1 3-oz box of vanilla pudding--NOT instant ( I used sugar-free)
2 1/2 cups water

Bring mixture to boil & set aside.

Hull & slice 4 cups fresh strawberries & fill pie crust (regular or graham cracker). Pour jello/pudding mixture over strawberries & chill until set. I topped mine with sugar-free Cool Whip, but isn't necessary.

Sun, March 29, 2009 @ 9:47 PM

Add a New Comment

Your Name:

Your Email/URL (Optional):

Your Comment:

Enter the code you see below:

 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.