Jean McGee's Macaroni Salad

 1 c. macaroni cooked and drained

1 c. cubed ham *

1 c. grated  or cubed cheese (we love Colby Jack) *

1/2 c. diced

1/3 c. chopped green pepper ( I love red sweet peppers)

1/4 c. chopped green onions

2 Tablespoons chopped pimento (optional)

1/4 c. drained pickle relish (optional)

Add dressing:

1/2 cup salad dressing or mayo

1/2 cup sour cream

Combine and chill until time to serve. The macaroni will soak up the dressing so you might want to make more by using equal parts mayo and sour cream about 1/4 c. of each

* for a twist on this recipe use 1 1/2 c. imitation crab meat and omit the cheese. This is Ken's favorite.

Shirley used to always make this for her Christmas Eve Buffet! It was Ken's favorite. 

Jean McGee was in our Ward and was the YW President and she and Bishop McGee took us to Laurel Conference in Tucson after our Junior year in High School. 

Tasty Tuesday September 12, 2023 #bisforbacon #kristiesapluscooking

 Chicken Bacon Ranch Pasta

Cook 16 oz. of your favorite pasta, we like mini penne for this

2 c. rotisserie chicken shredded

6-8 strips bacon cooked

Alfredo sauce-this is the best recipe I have ever found (this is NOT a Weight Watcher recipeJ)

1 cup butter

3 cups of Heavy whipping cream

3 teaspoons garlic minced

1 Tablespoon of Ranch Dressing dry mix

Salt and pepper to taste

3-4  cups of freshly grated parmesan cheese

2-3 cups grated Colby jack cheese

6-8  strips of partialy cooked bacon, then chopped

1.      1.  Preheat oven to 350˚

2.       2. Add butter and cream to a large skillet.

3.      3.  Simmer over low heat for 2 minutes.

4.      4.  Whisk in garlic, ranch dressing mix, and salt and pepper for one minute.

5.       5. Whisk in parmesan cheese until melted.

6.      6.  Add the drained pasta to the sauce and chicken chunks.

7.       7. Put all the pasta mixture in a 13 X 9, sprayed with non stick cooking spray

8.      8.  Cook for about 15 minutes then top with 2-3 cups of grated Colby jack cheese and the cooked bacon.

9.      9.  Cook for about 10 minutes until cheese is melted.

       Last summer I got on a chicken bacon ranch band wagon. This is the recipe I came up with that is our family's favorite now. I love to make it for friends then we can have half. It is not as good as leftovers because the sauce separates and pasta soaks up all the sauce. 

T    The original recipe called for using bottled alfredo sauce but I used a alfredo sauce recipe I prefer. Then Lindsey found this alfredo sauce recipe and it is now our favorite one to use. As Clifford would say, "Oh the Tasty!" 

 

Slow Cooker Country Fried Apples-Cracker Barrel Copycat

Place apples in the crockpot:

3 pounds Granny Smith apples, peeled, cored and sliced. (Cracker Barrel leaves the peels on)

Combine and stir into the apples:

1 cup sugar

1 teaspoon cinnamon

dash of fresh grated nutmeg (optional)

3 Tablespoons cornstarch

Dot with:

1-2 Tablespoons of butter, cut in small pieces

Cover and cook on low for 6 hours, or until apples are tender but not mushy. Stir halfway through. You can cook on high for 2 hours. 

Makes about 3 cups. 

The first time I made these were in our camper when we served in the Hill Cumorah Pageant. It is one of our favorite things to have with ham or fried chicken. 

 Sour Cream Chicken Enchiladas Kristie Style

A delicious and easy recipe for sour cream chicken enchiladas. I combined two recipes to make these!

 

 Prep Time 10 minutes

 Cook Time 35-40  minutes

 Total Time 50 minutes

 Servings 8 servings

Ingredients

 2-3 cups rotisserie chicken chopped

 8 flour tortillas

 3-4 cups shredded Colby jack cheese divided

 ½ c. chopped onion

 4 tbsp butter

 4 tbsp flour

 2 cups chicken broth

 1 teaspoon ground cumin, crushed red pepper flakes to taste, cilantro to taste, garlic salt to taste

 salt and pepper to taste

 16 oz.  sour cream (not light for best results)

 Diced green chile (I used Hatch green chile)

 About ¼ c. Salsa verde

Instructions

1. Preheat oven to 350˚ .

2. Cut rotisserie chicken into small pieces, add chopped onion and about 1 ½ c. shredded Colby jack

cheese and about ½ c, sour cream.

3. In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux.

Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove

from heat and cool for five-ten minutes. (This prevents the sour cream from curdling.)

4. While sauce is cooling, warm tortillas in the microwave for 30 – 60 seconds, until pliable. Add ½

cup of chicken mixture to the center of the tortillas. Roll tortillas and place seam-side down in a

greased casserole dish.

5. Add in 1 cup sour cream and diced chilies, salsa verde in the white sauce and stir to combine. Add

salt and pepper and other spices to taste. Pour sauce over rolled tortillas. Top with remaining 1 ½

cup of shredded cheese.

6. Bake in preheated oven for 35- 40 minutes.

Ken's Aunt Mary's Cranberry Fluffy Fruit Salad

I remember she made this for a reunion and it was so tasty we used it to dip cookies in!

Put 1 20 oz. can of pineapple tidbits packed in own juice in a bowl and add
5 bananas sliced

Drain off juice.

Combine:
1 Can of whole berry cranberry sauce with 1/2 c sugar, stir until dissolved, then stir in pineapple and bananas

Add:
 1 -12 oz. cool whip, thawed
1/2 c. walnuts (optional)

Pour into a 13 x 9 cake pan and freeze. Remove from freezer 15 min. before serving. I don't think I froze it when I made it and it was fine.

Updated Parmesan Chicken

I combined about 3 different recipes (Judy Reed, Mary Brown and ME) to create my preferred current recipe.

Line cake pan with foil and spray with PAM.

4 boneless chicken breasts split in half

About 1 c. milk or buttermilk
1 egg beaten

Mix together equal parts of: 3/4 c. or 1 c.
Panko bread crumbs
Parmesan cheese

Add 1 TBS. of Ranch dressing mix, garlic powder, salt, pepper and paprika to taste

Soak chicken in buttermilk and egg for a couple of hours.  Then roll in bread crumb mixture and place in prepared pan.

Melt about 1/2 stick of butter. and pour over the top.

Bake at 375 for 30 min.

Aunt Melba's Easy Crock Pot Stew

Place 2 lbs. stew meat , sliced carrots and potatoes in a crockpot.

Stir together:
1 can cream of mushroom soup
1 can of minestrone soup
1 can tomato bisque soup
1 envelope of beefy onion soup mix

Pour over meat and vegetables in crock pot and cook on low for 6 hours. Grandma Shirley loved to make this!