Misfit Recipies

Mama's Red Beans (who's Mama?)

submitted by Liz (redapron)

1 pound dry RED beans (not pink or pinto); picked over
1 pound slab salt pork
Water

In a large crockpot, cover beans with water and soak overnight. In the morning, add the salt pork, burying it in the beans. Add more water to cover the beans & pork. Cover and set crockpot to "HIGH". Leave it to cook all day. It takes about 9 hours to cook properly and works better if it is stirred a couple of time during the day, mashing the salt pork as it tenderizes. But it can be set without care. Stir well before serving.

Spanish Tomato Rice

submitted by Liz (redapron)

In 10-inch skillet, cook 8 slices bacon till crisp; remove. Pour off half the fat. In remaining fat, cook 1 cup finely chopped onion and 1/4 cup chopped green pepper till tender but not brown. Add one 14 oz can chopped tomatoes, 1 1/2 cups water, 3/4 cup uncooked long-grain rice, 1/2 cup chili sauce, 1 tsp salt, 1 tsp brown sugar, 1/2 tsp Worchestershire sauce and dash pepper. Cover and simmer 35-40 minutes, stirring occasionally. Crumble bacon on top. Serves 6.

Chicken Enchiladas

submitted by Liz (redapron)

6 chicken breast halves
1/2 pound each jack and cheddar cheese, grated
2 or 3 large slices of onion chopped
1 doz flour tortillas (regular size)
1 package enchilada sauce (I prefer Lawry's and it calls for a small can of tomato paste)
Shredded lettuce, sliced black olives & sour cream for garnish

Boil chicken approximately 20 minutes. Cool slightly. Tear chicken into bite-size pieces; spread in center of 10 - 12 tortillas: chicken, onions, cheese (lots!). Roll up and secure with toothpicks (I use the colored ones so that you can SEE them and not kill yourself). Prepare the sauce according to directions. In a large baking pan, layer sauce, enchiladas (seam side down), sauce, leftover cheese. Bake at 350 degrees for 15 - 20 minutes. Garnish with lettuce, saur cream, black olives if desired. Serves 6.

Almost from Scratch Homemade Chicken Pot Pie

Submitted by Liz (redapron)

1 pkg Pillsbury Pie Crust
2 12.5 oz. cans chicken breast meat
2 10.75 oz cans cream of chicken soup
1/4 cup dried chopped onions
1 10 oz. pkg frozen peas & carrots
Bells Seasoning to taste (I used about a Tbls) or other poultry seasoning

Preheat oven to 425 degrees

Place one crust in bottom of 9-in pie pan

Drain chicken and flake into large mixing bowl. Fold in chicken soup, dried onions, peas & carrots and seasoning. Mix well.

Add filling to bottom crust. Top with second crust; seal & crimp edges. Cut steam vents.

Bake 35-45 minutes until golden brown. Let rest 5-10 minutes before serving.

Caramel Brownies

Submitted by Jennifer (jkincolorado) (and originally posted by ZZZach'smom)

1 chocolate cake mix
1 ½ sticks butter
5 oz can evaporated milk (2/3 cup)
1 pkg individually wrapped caramel candies (unwrapped)
1 pkg chocolate chips
1 cup nuts (optional)

Preheat oven to 350 degrees. Melt butter in microwave safe mixing bowl. Add 1/3 cup evaporated milk and cake mix. Mix well. Press half of this batter into 9x13 glass baking dish. Bake at 350 degrees for 6 minutes.

In another microwave safe mixing bowl, place all of the unwrapped caramel candies. Add 1/3 cup evaporated milk and heat in the microwave, stirring occasionally until all lumps are gone.

Remove brownie from oven. Cover with chocolate chips and nuts. Pour caramel sauce over chocolate chips and nuts. Using your hands, pick up clumps of brownie mixture, press them flat between your hands (I use gloves for this part), and place on top of caramel sauce, completely covering it (I don't completely cover mine....I like the caramel peeking out -- gives it a marble look). Return brownie to oven for 15-18 minutes. Do not overbake. Everyone LOVES these! And they are super easy!

Devil Dogs (or whoopie pies)

submitted by Kristen (enchntdgal)

Cookies:

½ Cup Shortening

1 Cup Sugar

1 Egg

2 Cups Flour

1 ½ tsp. Baking Soda

½ Cup Baking Cocoa1 Cup Milk

1 tsp. Vanilla

½ tsp. Baking Powder

I just put everything in one bowl and mix it up.  (Easy recipe).  Drop by tsp/tbls (depending on size you want) on ungreased cookie sheet (I’m assuming you have new ones).  Bake in 400° oven for about 7 minutes.  (Keep an eye on them, they can cook quickly.  I take them out and let them cool about a min. on the sheet and then remove them).

Filling:

2 Cups Confectioner’s Sugar

2 Cups Shortening

2 Cups Marshmallow Fluff

1 tsp. Vanilla

Mix all till fluffy (Add a little bit of milk if it looks like you need it to make it creamy.  I doubled the ingredients on the filling already, so 1 batch of this filling should be enough to fill one batch of cookies (As above)

Creamy Broccoli-Stuffed Chicken Breasts

.com Submitted by Liz (redapron) Prep Time: 15 min Total Time: 45 min Makes: 6 servings, one chicken breast each 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup

1/2 cup fat-free milk

1 tsp. paprika

2 Tbsp. KRAFT 100% Grated Parmesan Cheese PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.

PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.

BAKE 30 min. or until chicken is cooked through (170ºF).

Tex Mex Chicken Melts

Submitted by Brandi (Brandoo)

1 package (11 ounces) refrgerated french bread dough (in the can)
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
4 ounces grated cheddar cheese (about 1 cup), divided
1 can (10 ounces) chunk white chicken, drained and flaked
1/4 cup mayonnaise
1 Tablespoon Pampered Chef Southwestern Seasoning Mix
1 garlic clove, pressed
2 plum tomatoes, sliced (optional)
Parsley (optional)

Preheat oven to 375F. Using a decorative bread tube (mine is from Pampered Chef), spray inside of tube with non-stick cooking spray, fill tube with dough, place cap on top and bake upright for 50-60 minutes. Cool 10 minutes, remove bread from tube then cool completely.

I think you could probably just cook the bread as a loaf or just by the skinny french baguette loaves and that would work okay too.

Cut bread into 1/4-1/2 inch slices and arrange flat on a baking stone (or sheet).

Combine finely chopped onion, finely chopped green pepper, 1/2 cup of the cheddar cheese, chunk white chicken, mayonnaise, southwestern seasoning and garlic. Mix well.

Using a spoon or scoop divide the filling evenly among the bread slices. Place a slice of tomato on tp then sprinkle with remaining cheese and parsley. If you don't like tomato you can omit it and they melts are just as good.

Bake 15-18 mins or until golden brown. ENJOY!

This recipe is always a hit when I make it at Pampered Chef shows! I hope you all like it!

Crockpot Beef Roast

Beef roast in the crockpot by Karen (Stampngokaren)

put sliced onion on the botton of the crockpot add roast (frozen) and then pour one cup of water of it. Turn on low and let cook all day until supper.

Yes, the roast really is put in there frozen and it comes out so delicious!!

I put mine on at 9 this morning and we ate at 6 tonight. We could have eaten earlier but we were outside. You can also put carrots and potatoes in the bottom if you want.

Parmesan Baked Salmon

Parmesan-Baked Salmon From kraftfoods.com and Liz (redapron) Recipe Rating: Prep Time: 15 min Total Time: 35 min Makes: 4 servings

1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon fillet (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers, crushed (about 1/2 cup crumbs)

PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside. PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs BAKE 12 to 15 min. or until salmon flakes easily with fork.

Healthy Living Trim 4 grams of fat per serving by preparing as directed using KRAFT Mayo Light Mayonnaise. Jazz It Up Add 1 tsp. dill weed to the cheese mixture before spreading onto salmon.