Chicken and Rice

3-4 uncooked chicken breasts, diced
1/2 bottle of Italian dressing
1 can of sweet peas
1 can of cream of chicken soup
1 tsp. Lawry's seasoning salt
1 c. instant white rice, uncooked


Marinate chicken in italian dressing for 24 hours in the refrigerator. Cut chicken in to cubes, mix chicken with dressing, cream of chicken soup, and Lawry's salt in a crock pot. Put crock-pot on high for 2 hours (or 4/5 hours on low). Add in instant white rice and can of peas and let sit for 5 minutes.

Tuna Noodle Casserole

Ingredients:

3 quarts of boiling water
1 12oz package of Egg Noodles
2 5oz cans of Tuna (drained)
1 15oz can of sweet peas (drained)
2 10.5oz cans of cream of mushroom soup
2 teaspoons of salt
1/2 cup of cheese
1 9x13 pan

Directions:

Bring water to a boil. Add in salt and Egg Noodles. When Noodles are Al dente drain and add back to the pot. Mix in tuna, sweet peas, cream of mushroom soup and 1/4 cup of cheese. Add all ingredients to a 9x13 pan and sprinkle remaining cheese on top. Bake at 350 degrees for 15 minutes or until cheese is melted.

Amish Hot Chocolate

1-8 quart box of powdered milk

16 oz powdered creamer

1 lb powdered sugar

2 quart mix of Nesquick.

This will make a very big batch so make sure

you have a very large bowl to mix it in.

Chicken Enchiladas

(Estimated cook time one hour)


Ingredients:

1/2 C. chopped onions
2 T. butter or margarine
2 (4.5oz.) cans chopped green chilies (1 can for less spicy)
1 can of cream of chicken soup
1 1/2 C. cooked chicken cubed
1 C. shredded cheddar cheese
8 large tortilla shells

Directions:

preheat oven to 350 degrees. Saute onions in the butter (about 2-4 minutes). Stir in the green chilies, sour cream and soup. Remove from heat. Remove 3/4 cup of the mixture and set it aside. Add chicken and 1/2 cup of cheese to remaining mixture. Place 1/8 of this mixture on each tortilla shell; roll-up and place seam side down in a 9x13-inch pan. Add milk and remaining cheese to reserved sauce and spread over enchiladas. Bake at 350 degrees for 30-35 minutes serves 4-5 people.

My husband's favorite meal I make (from the Georgetown family favorites cookbook. Altered to fit our family's favorite ingredients)

Mom's Pizza Crust

For years my mom has been making pizza crust. The best part is you can make them ahead of time and freeze them. I've tried making crust in the past but for some reason I just can't make dough very well. So here is a very simple recipe with step by step instructions along with photos to follow that even I can make. -Kara

FYI: Makes two pizza crusts or four personal pans
Ingredients:

3 1/2 cups bread flour (White or whole wheat)
1/2 teaspoon salt
2 teaspoon oil (extra virgin olive oil)
1 1/3 cup 90 degree water
1 1/2 teaspoon yeast
1 1/2 teaspoon sugar


Directions: 

Mix water with yeast and sugar, set aside for 5 min.

Mix the rest of ingredients with water mixture to form dough-ball, let sit until doubled in size (about 30min).

Cut the dough in half and roll out and let it rise again (30 minutes).

Preheat oven to 500 degrees

Place crust on pizza pans, place in an oven for 2-5 minutes. (when you pull it out of the oven and let it cool this is the point where you would freeze the crust and save for later if you choose) Flip crust over and place sauce, cheese and toppings upon the crust and bake again at 500 degrees for another 10 minutes.

Whoopie!!!!

Whoopie Pies. My all time favorite Amish Treat. It has to be the ones from The Country Lane Bakery in Middlebury Indiana.

Ingredients: flour, sugar, soda, shortening, cocoa, eggs, vanilla flavoring, buttermilk & water

Welcome

Welcome to my recipe Blog.

My intention is to share my two favorite activities; cooking and photography. Please FEAST your eyes on these delectable foods that my family and I all enjoy.