pirate ducky punch

1 packet blue, unsweetened Kool-Aid

1 (2 liter) bottle Ginger Ale

1 (64 oz) bottle White Grape Juice

1 cup sugar

8 scoops pineapple sherbet

2-3 Rubber Duckies

maraschino cherries (optional for garnish)

orange slices (optional for garnish)

Bacon Ranch Chicken

Bacon Ranch Chicken
2 tablespoons real bacon pieces (from jar or fresh)
1 teaspoon minced garlic
1 packet Hidden Valley Ranch salad dressing mix
1 can of cream of chicken soup
1 cup sour cream
4 boneless, skinless chicken breasts
egg noodles, prepared

Spray slow cooker with cooking spray. Place chicken in slow cooker. Combine bacon, garlic, ranch mix, soup, and sour cream in a bowl. (If you don't have time, just place on top of chicken. Trust me; I've done it.) Cook on low about four hours or until chicken is thoroughly cooked and fork tender. Break into pieces or shred with forks. Serve over cooked noodles.


Please Note:
~ If you need more time than the four hours, consider using frozen chicken breasts. It is more liquidy, but still tastes great!
~ You can also prepare this in advance, refrigerate, and reheat for meal time. It is still fabulous as leftovers.
~ Consider serving with rice as an alternative to egg noodles.
~ Once you know that your family loves this recipe, I would recommend buying the ranch mix in larger quantities. (I believe we have a four-pack in our pantry.) Not only is it cheaper, but it's great to have on hand so there are no last minute grocery store runs.
~ Four breasts will serve about six adults in this recipe.

Chicken Piccata Pasta Toss

Seriously, the best meal ever!!!!!

Chicken Piccata Pasta Toss

• 12 oz penne pasta, cooked according to package instructions
• 1 1/4 lb boneless chicken breast, cut into 1 inch pieces
• 2 tbsp olive oil, divided
• 2 tbsp butter, divided
• 2 shallots, chopped (I used red onions)
• 4 cloves garlic, minced
• 2 tbsp flour
• 1/2 cup white wine (I omitted)
• 1 cup chicken stock (I added 1 1/2 cups of chicken broth
• juice of one lemon
• 1 cup Parmesan Cheese ( after making the sause, I added 1/2 c of parmesan cheese and I added another 1/2 c on top of the dish)
• 2 tbsp capers (I omitted)
• 1/4 cup parsley, chopped
• salt and pepper

Death by Chocolate!

Death by Chocolate Cake
Amy - amylz

3/4 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semi sweet chocolate chips
powdered sugar

Preheat oven to 350 degrees. Beat sour cream, eggs, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan. Bake 45-55 minutes, or until a fork inserted into cake comes out clean. While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Cheesy Broccoli Chicken Soup

Cheesy Broccoli Chicken Soup
4-6 chicken breasts
3 large diced carrots
3 stalks celery, chopped
1 onion, diced
1/2 cup butter or margarine
1/2 cup flour
1 qt. half and half (can do 2 cups milk, 2 cups half and half)
2 cups chicken broth
1/2 lb fresh broccoli cut into pieces, or 2 10 oz packages frozen broccoli
1- 16 oz package velveeta cheese, cut into cubes
Boil chicken, carrots, celery, and onions until done. Remove chicken and vegetables and save 3 cups of the broth. Cube the chicken and set aside. Discard the rest of the broth. In a pot melt butter and stir in flour. Slowly add broth and half and half. Heat until thick. Add the velveeta cheese and stir until melted. Add chicken and vegetables.  Heat thouroughly and enjoy.

Amish Meatloaf

• 2 pounds ground beef
• 2 1/2 cups crushed butter-flavored crackers
• 1 small onion, chopped
• 2 eggs
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 2 slices bacon
• 1 cup ketchup
• 2 tablespoons vinegar
• 3/4 teaspoon salt, or to taste
• 2 tablespoons prepared yellow mustard
• 1/2 cup brown sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Nutritional Information

Amount Per Serving Calories: 464 | Total Fat: 21.1g | Cholesterol: 124mg

beef tips over noodles

Ingredients

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 pounds cubed beef stew meat
• 2 cups water
• 1/4 cup soy sauce
• 2 tsp Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water

Directions

1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
3. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
4. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.