FC: Recipes From a Navy Wife
1: Hot Crab Dip 2 (8oz) Cream Cheese softened 1/3 cup mayonnaise 1 Tbsp Sugar 1 small onion chopped 1/4 tsp mustard 1/4 tsp garlic salt 6oz of crab meat Preheat Oven to 375 Combine all ingredients except crab meat. Blend until smooth. Flake crab meat and stir into mixture. Put into lightly greased 1 qt baking dish. Bake 375 for 15 minutes. | Yummy Starters
2: Mexican White Sauce 2 cups Miracle Whip 3/4 cup Milk 1/2 Tbsp red pepper flakes 1/2 tsp ground cumin 1/2 tsp salt 1 1/2 tsp garlic powder 1 1/2 tsp dried oregano Mix Miracle and Milk in bowl. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing. | Yummy Starters
3: Spinach Dip 1 package dry vegetable soup mix 1 cup sour cream 1 cup Mayonnaise 1 10oz package frozen spinach Thaw spinach and squeeze dry. Mix spinach with all ingredients. Refrigerate 2 hours. Serve with crackers or tortilla chips.
4: Taco Dip 8oz cream cheese (softened) 8oz sour cream 1 cup diced tomatoes 1 med onion diced 2 green peppers diced 1 jar taco sauce 2 cups shredded cheddar cheese Cream together sour cream and cream cheese until smooth. Spread on bottom of glass dish. Spread taco sauce on top of creamed mixture. Spread Cheese and diced veggies on top of taco sauce | Yummy Starters
5: Beanie Weanies 1 Lrg Onion 1 Green pepper 4 hot dogs 4-6 slices bacon 1 can Bush's Original Baked Beans | Chop Onion and Green pepper. Saute Onion and Green pepper until tender. Cut Hot dog and bacon into bite size pieces. Add to Onion and Green pepper and continue to Saute until Bacon is cooked. Drain off excess grease. Add Bush's baked beans to mixture. Allow to simmer 15-20 minutes or until heated through.
6: Manwich Pie 1 pound ground beef 1 large can Manwich 2 cups shredded Mozzarella cheese 1 can biscuits Press biscuits into greased pie pan until covered. Cook Manwich with ground beef according to can directions. Pour Manwich mixture into pie pan. Top with Mozzarella cheese. Bake according to biscuit directions. Let stand 10 minutes after baking to thicken | Comforting Dinners
7: BEEF STROGANOFF 2 lbs beef stew meat 1 large onion chopped 1 can cream of mushroom soup 1 can french onion soup 1 large jar or can sliced mushrooms 1/4 tsp pepper 8 oz cream cheese cubed 8oz sour cream 1 package egg noodles Mix beef, onion, soups, mushrooms, and pepper in slow cooker. Cover and cook on low 8-10 hours or high 4-6 hours. Stir cream cheese into mixture until melted. Stir in sour cream. Serve over noodles.
8: Crock pot Cheeseburger Macaroni 1 1/2 pounds lean ground beef 1 medium onion, chopped 1 envelope cheese sauce mix or 1 can cheese soup 1/4 cup water 1 can cream of mushroom or cream of chicken soup 1 can stewed tomatoes (15 oz) 2 tablespoons tomato paste 1 cup shredded cheddar cheese 8 ounces macaroni, cooked just until tender Brown ground beef and onions. Combine all ingredients, except shredded cheese and macaroni, in the slow cooker/Crock Pot. Cover and cook on low for 6 hours. Add cheese and hot cooked macaroni and continue cooking for about 15 to 30 minutes longer, or until the cheese has melted and the dish is heated through. | Comforting Dinners
9: Chicken Enchilada Casserole 1 Can Cream of Mushroom soup 1 Can Cream of Chicken soup 1 small can chopped green chili's 2 pounds boneless skinless chicken breasts chopped and cooked Flour tortillas 2 cups shredded Monterey jack cheese Chopped green onions Cut Flour tortillas into strips. Mix soups and chilis together. Grease 9 X 13 baking dish. Layer half the tortilla strips to cover bottom of dish. Spread half the chicken over the tortilla strips. Pour half the soup mixture over the chicken and top with half the cheese. Layer the rest of the tortilla strips and start a new layer of chicken and soup mixture. Top with remaining cheese and then chopped green onions. Cover with Aluminum foil. Bake at 350 for 1 hour. Let set 15 minutes after baking to thicken. Serve with sour cream and salsa.
10: Chicken Roll-ups 1 1/4 c. cubed cooked chicken 2 c. shredded cheddar cheese 1 (8 oz.) can refrigerated crescent rolls 1 (10 1/2 oz.) can cream of chicken soup 1 c. milk Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Place a small amount of chicken and cheese on wide end of each triangle and roll to opposite point. In saucepan combine soup, milk and remaining cheese. Heat until cheese melts. Pour half of soup mixture into ungreased flat dish or pan. Arrange filled crescents over hot soup mixture. Pour remaining soup mixture over crescents. Bake 30-45 minutes until brown. | Comforting Dinners
11: Magically Moist Chicken 1 package dry French onion soup mix 1 cup seasoned bread crumb. 2 cups Mayonnaise ( or Ranch dressing) 2 or 3 boneless skinless Chicken Breasts Combine bread crumbs and onion soup in large plastic food bag. Coat chicken on all sides with Mayonnaise (or dressing). Place chicken, one at a time, in bag and shake well until coated. Place on broiler pan. Bake 425 degrees, 30-45 minutes, depending on thickness of chicken.
12: Navy Family | Comforting Dinners | Crockpot Baked Ziti 1 pound ground beef 1 medium onion, chopped 50 oz. jar pasta sauce 15 oz. ricotta cheese 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 (16 oz) box ziti pasta, UNCOOKED Brown ground beef & Onion and Stir in pasta sauce. Set aside. Mix 1 cup mozzarella, the ricotta and Parmesan cheese in a medium bowl. Spoon 2 cups of the meat sauce into the slow cooker; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over pasta;carefully spread over pasta using the back of spoon. Layer with 2 cups meat sauce, the remaining pasta and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the pasta and cheese mixture. Place lid on slow cooker. Cook on LOW for 4-5 hours or until noodles are tender. Carefully remove lid to allow steam to escape. Sprinkle with the remaining 1 cup of mozzarella cheese; let stand for 10 minutes until melted.
13: Proudly Serving | Crockpot Chicken 6 boneless skinless chicken breasts 6 slices bacon 1 jar dried beef 1 can cream of mushroom soup 1 8oz container sour cream 1 package wide egg noodles Spread dried beef in bottom of crock pot. Wrap each chicken breast with a slice of bacon. Lay chicken on top of dried beef. Mix soup and sour cream, then pour over chicken. Cook on low 8 hours or until chicken is tender. Serve over noodles.
16: Pulled Pork Sandwiches Boneless Pork Butt Roast 1 Can of Coke 1 Bottle of BBQ Sauce | Place roast in Crockpot Add one 12oz can of Coke to crockpot Add 2 cups water and 1/2 Bottle of BBQ sauce Cook on low for 6-8 hours Take roast out, pull apart and add remainder of the bottle of BBQ sauce Serve on Hamburger Buns | Comforting Dinners
17: Sweet & Sour Pork Loin 1 Pork Tenderloin 1 Onion Chopped 1 Yellow Bell Pepper 1 Red Bell pepper 1 Jar sweet & sour sauce 1/4 cup Soy Sauce 1/4 cup Brown Sugar 1 small can Pineapple tidbits – drained Place Pork Tenderloin in Crockpot. Chop Onion, add to crockpot. Cut Peppers into thin strips, add to crockpot. Mix Sweet & sour sauce, soy sauce, and Brown sugar, add to crockpot. Top with pineapple. Cook on High 4- 5 hours or Low 6-8 hours. Cut pork into slices and serve over rice or noodles.
18: Herbed Artichoke Chicken 1 1/2 pounds of skinless,boneless chicken breasts. 1 can tomatoes [14 ounce] drain and dice. 1 can artichoke hearts in water,drained. 1 small onion chopped. 1/2 cup of Kalamata olives,pitted and sliced 1 cup nonfat chicken broth 1/4 cup dry white wine 1 tbsp. quick-cooking tapioca 1 tsp. curry powder 1 tbsp. chopped FRESH italian parsley 1 tsp. dried sweet Basil. 1 tsp. dried Thyme 1/2 tsp. kosher salt. 1/2 tsp.FRESH ground black pepper. Combine chicken,tomatoes,artichokes,onion,broth, wne,tapioca,curry powder,parsley,basil,thyme,salt and pepper. Put all this in crockpot.. MIX THOUROUGHLY. Cover and cook on LOW about 6-8 hours. OR on high about 3 1/2 to 4 hours until done.
19: Chicken Cacciatore & Cheese Ravioli 3 boneless skinless chicken breasts 1 large jar spaghetti sauce 1 onion chopped 1 green pepper chopped 1 Zucchini 1 package frozen mini cheese ravioli Place Chicken in Crockpot. Cut Zucchini into bit size pieces, place into crockpot. Add chopped onion and green pepper into crockpot. Top with Spaghetti sauce. Cook on high 4 hours or low 6 hours. Pull chicken apart into smaller bite size pieces. Cook Ravioli according to directions, add to crockpot. Gently stir in and let heat on low for 30 min.You can also just serve over regular spaghetti noodles if you don’t like ravioli.
20: Family, Fun, Food and Fireworks | Family | US NAVY | Taco Pie 1 pound ground beef 1 onion chopped 1 green pepper chopped 1 package taco seasoning – mild 1 can cheese soup 2 cups shredded cheddar cheese 4-5 flour tortillas – large burrito size Brown ground beef, onion and green pepper together until cooked. Add Taco seasoning and water according to directions. Let thicken. Stir cheese soup into beef mixture. Grease a deep dish pie plate or round casserole dish. Place 1 tortilla in pie dish. Top with a couple large spoonfulls of meat mixture, then shredded cheese. Top with another tortilla, then meat, then cheese. Repeat until all meat is gone. Top with remaining cheese. Bake 350 for 45 mintues or until heated through. Let sit 10 minutes before serving to thicken. Top with salsa and sour cream. | Comforting Dinners
21: Food & Fun | US NAVY | Crockpot Chicken and Dumplings 3 boneless skinless chicken breasts 3 cans cream of chicken soup 1 cup water 1/2 small bag frozen mixed veggies 1 onion chopped 2 cans crescent rolls Place chicken in crockpot. Top with soup, water, veggies and chopped onion. Cook on low 6-7 hours. After chicken is cooked, pull apart into smaller pieces. Turn crockpot to high. Break each triangle dough of crescent rolls in half and roll into balls. Drop into crockpot. Cover and cook on high another hour until dough is golden brown on top.
22: OOEY GOOEY CAKE 1 (18.25-ounce) box yellow cake mix 1 egg 1/2 cup (1 stick) unsalted butter, melted 1 (8-ounce) package cream cheese, softened 2 eggs 1 teaspoon pure vanilla extract 1 (16-ounce) box confectioners' sugar 1/2 cup (1 stick) unsalted butter, melted Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, 1 egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. | Decadent Desserts
23: Chocolate Chip Cake 1 package yellow cake mix 1 package vanilla instant pudding mix 1 cup milk 1 cup vegetable oil 4 eggs 1 package semisweet chocolate chips 2 cans Chocolate icing Mix cake mix, pudding mix, milk, and oil until smooth. Add eggs one at a time, mix well. Fold in chocolate chips. Pour batter into 2 round greased cake pans or 1 greased bundt pan. Bake at 325 for 55-60 minutes for Bundt pan or 35-45 min for round cake pans or until golden brown and knife comes out clean in center.If using round cake pans, frost with milk chocolate icing after cooled
24: Peanut Butter Pie 1 Chocolate Cookie Pie Crust 1 cup Creamy Peanut Butter 8 oz cream cheese (softened) 1/2 cup sugar 12 oz cool whip 12oz jar hot fudge Beat together peanut butter, cream cheese, and sugar until smooth. Fold in 3 cups of the cool whip. Spoon mixture into pie shell. Smooth mixture in pie shell until it reaches edge of shell. Microwave hot fudge for 1 minute. Spread over pie to cover peanut butter layer. Refrigerate atleast 2 hours before serving. Top with remaining cool whip before serving. | Decadent Desserts
25: Punch Bowl Cake 1 box yellow cake mix 1 large can pineapple tidbits 2 pkg (4oz) instant vanilla pudding 1 can cherry pie filling 1 can fruit cocktail (drained) 1 1/2 cups chopped nuts 12 oz shredded coconut 2 - 8oz cool whip Bake cake according to directions, let cool. Prepare pudding according to directions, refrigerate. Place 1 cake layer in 6 qt punch bowl or large casserole dish (break cake into pieces if necessary). Layer half of each ingredient on top of cake in any order. Add second cake layer and repeat layering the rest of the ingredients. Chill 2 hours before serving.
26: Easy Monster Cookies 1 pouch Betty Crocker Chocolate chip cookie mix 1 pouch Betty Crocker Peanut Butter cookie mix 1 1/2 cups oatmeal 1 cup margarine 3 eggs 1 bag M&M’s Preheat oven to 375 Mix all ingredients except M&M’s until soft dough forms. Mix in M&M’s Drop small spoon fulls of dough onto greased or parchment paper cookie sheet, 3 inches apart. Bake 10-12 min or until light golden brown. Cool on cooling rack. | Decadent Desserts
27: Name | Chocolate Chip Oreo Cookie Brownies 1 cup (2 sticks) butter, softened 1 cup granulated sugar 3/4 cup light brown sugar 2 large eggs 1 Tablespoon pure vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups (12 ounces) milk chocolate chips 1 pkg Double Stuffed Oreos 1 Family Size (913) Brownie mix 1/4 cup hot fudge topping Preheat oven to 350. Cream the butter and both sugars until smooth. Add the eggs and vanilla and mix well. In a separate bowl, whisk together the flour, baking soda and salt, then slowly add to sugar mixture until flour is well mixed. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9x13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
28: Home of the free...Because of the Brave | Pumpkin Pie Crunch Cake 16oz Pumpkin Pie Filling 12 oz evaporated milk 3 eggs 1 1/2 cups sugar 4 tsp pumpkin pie spice 1/2 tsp salt 1 box Yellow cake mix 1 cup chopped pecans, plus more for garnish 1 cup melted butter whipped topping Preheat oven to 350F. Grease bottom of 13x9 baking dish. Combine pumpkin, milk, eggs, sugar, spice, and salt in large bowl. Pour into dish. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 55 minutes or until golden. Do not overcook, it will set as it cools. Cool completely. Spread whipped topping over cake and garnish with chopped pecans. | Decadent Desserts
29: Family, Fun, Food and Fireworks | Easy Key Lime Pie 1 9inch Graham Cracker pie crust 3 cups sweetened condensed milk 1/2 cup sour cream 3/4 cup Key lime juice 1 tbsp grated lime zest Preheat oven to 350. Combine condensed milk, sour cream, lime juice and lime zest, Mix well, then pour into pie crust. Bake 5-8 minutes or until tiny bubble form on surface of the pie. Do not bake till brown. Chill completely before serving. Top with Whip cream.