Ronni's Recipe Box

Crockpot Chicken and Gravy
Hearty Slow-Cooked Chicken and Gravy: A Comfort Food Classic

Ingredients:

3-4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
2 packets of chicken gravy mix (0.87 ounce each)
1 can of cream of chicken soup (10.5 ounce)
1 can of chicken broth (14.5 ounce)
2 teaspoons dijon mustard (optional)

Directions:

Prepare the crockpot by spraying with nonstick cooking spray.
Season the chicken with garlic powder, salt, and pepper, and place in the crockpot.
In a small bowl, combine cream of chicken soup, gravy seasoning mix, chicken broth, and mustard until smooth. Pour over the chicken.
Seal the crockpot and cook on low for 6-8 hours.
When the chicken is tender, remove and shred with two forks. Return it to the crockpot and mix well.
Serve with the flavorful gravy over cooked rice, noodles, or mashed potatoes.
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
Kcal: 259 kcal | Servings: 6

Crock Pot Crack Potato Soup
Hearty Homestyle Crock Pot Potato Soup
Ingredients:
6 cups of diced potatoes, peeled
1 cup of shredded cheddar cheese
1/2 cup of cooked and crumbled bacon
1 packet of ranch seasoning mix
4 cups of chicken or vegetable broth
1 cup of heavy cream (or half-and-half for a lighter version)
Salt and pepper to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:
Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired. Enjoy!
Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutes
Kcal: 400 kcal | Servings: 8 people

🤤

Creamy Sun-Dried Tomato Chicken Ravioli
Ingredients
1 pound frozen ravioli use your favorite
2 tablespoons olive oil
2 chicken breasts boneless and skinless, cut into bite size pieces
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes adjust to taste
3 cloves garlic minced
½ cup sun-dried tomatoes chopped
6 green onions chopped
¼ cup fresh parsley chopped
1 cup heavy cream
½ cup chicken broth
1 cup Parmesan cheese grated, plus extra for serving
Instructions
Cook the cheese ravioli according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and season with salt, pepper, garlic powder, Italian seasoning and red pepper flakes. Cook until browned and cooked through, about 5-7 minutes.
Add the garlic, sun-dried tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
Stir in the heavy cream, and chicken broth. Simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked ravioli and grated Parmesan cheese. Toss gently to coat the ravioli in the creamy sauce. If the sauce is too thick, you can add some of the reserved pasta water to thin it out. Serve while warm.
Nutrition
Serving: 1serving | Calories: 859kcal | Carbohydrates: 61g | Protein: 43g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 1216mg | Potassium: 885mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1785IU | Vitamin C: 16mg | Calcium: 409mg | Iron: 14mg

Chicken Alfredo Bake
Ingredients:

2 cups cooked, shredded chicken
12 oz pasta (penne, rotini, or your choice)
2 cups heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
4 cloves garlic, minced
1/2 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Fresh parsley, chopped (for garnish)
Directions:

Cook the Pasta:

Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions. Drain and set aside.
Prepare the Alfredo Sauce:

In a large skillet over medium heat, melt the butter.
Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and milk, bringing the mixture to a simmer.
Stir in the grated Parmesan cheese, salt, pepper, oregano, and basil, continuing to cook and stir until the cheese is fully melted and the sauce is smooth.
Combine the Ingredients:

In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well to ensure everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake:

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Serve:

Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 700 per serving | Servings: 6

20 related tags:

🤤

Caramelized Baked Chicken Legs or Wings
Ingredients:
3 pounds chicken
2 tbsp olive oil
½ cup soy sauce
½ cup brown sugar
4 cloves garlic, minced
1 tsp grated ginger

Instructions:
Preheat oven to 375°F (190°C).
Mix olive oil, soy sauce, brown sugar, garlic, and ginger.
Marinate chicken in the mixture.
Bake for 30-35 mins.
Simmer reserved marinade to make glaze.
Brush chicken with glaze and bake 5 mins more.
Garnish with sesame seeds and green onions.
Serve hot. Enjoy!

Crispy Fried Ice Cream Delight
Ingredients:
1 quart vanilla ice cream
3 cups cornflakes, crushed
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons milk
1/2 cup all-purpose flour
Oil for frying
Whipped cream, for serving
Chocolate syrup, for serving
Maraschino cherries, for garnish
Directions:
Scoop the ice cream into 8 balls and place them on a baking sheet. Freeze for at least 2 hours or until very firm.
In a shallow dish, mix the crushed cornflakes and ground cinnamon.
In another bowl, whisk together the eggs and milk.
Roll each ice cream ball in the flour, then dip into the egg mixture, and finally coat with the cornflake mixture. Ensure each ball is fully coated. Place back on the baking sheet and freeze for an additional hour.
Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C).
Fry the ice cream balls for 10-15 seconds, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve immediately, topped with whipped cream, chocolate syrup, and a maraschino cherry.
Prep Time: 20 minutes | Freezing Time: 3 hours | Cooking Time: 1 minute | Total Time: 3 hours 21 minutes
Kcal: 300 kcal | Servings: 8 servings

🤤

Baked Garlic Parmesan Potato Wedges
Ingredients
3-4 large russet potatoes sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro) ranch or blue cheese dressing for dipping
Instructions
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

All things bacon 🤤

Bacon Brown Sugar Chicken Tenders
Ingredients :
2 chicken breasts boneless skinless
1/2 cup brown sugar
1/2 teaspoon Kosher Salt
1/8 teaspoon ground black pepper
8 strips bacon
Instructions :
Preheat oven to 375°F
Cut each chicken breast into 4 long, thin chicken strips.
In a bowl add the brown sugar, salt and pepper.
Add the chicken tenders and toss in the brown sugar.
Wrap the chicken in a strip of bacon and put into your baking dish.
Sprinkle over the remaining brown sugar.
Cook for 20-25 minutes or until bacon is cooked through and crisp.

HOMEMADE WINE
1 (12 oz.) can Welch’s Grape juice frozen
4 cups sugar
½ cup water
1 pkg. yeast
Water
Dissolve grape juice and sugar
Dissolve yeast with warm water
Add all ingredients together in gallon jug
Fill jug with water to 1 inch of top
Cover with balloon for gassing
Wait 5 weeks until fermenting stops
Syphon or filter and rebottle.
Note,: I used frozen Blueberries.
Thawed out 4 pints of them and placed in a pot, added a little filtered water and cooked on low until soft.
Placed in a blender and pulsed until they were a mush.
Added a little water and drained and squeezed thru cheesecloth until done.
Had about 2 1/2 qts. juice.
Then followed the recipe.
Now Waiting on 5 weeks until done.

🌮🍞 Navajo Tacos (Indian Fry Bread) 🍞🌮

📋 Ingredients:
For the Fry Bread:
🍚 3 cups all-purpose flour
🥄 4 1/2 teaspoons baking powder
🧂 1 teaspoon kosher salt
🧈 2 tablespoons softened butter or ghee
🥛 1 ¼ cup whole milk
🛢️ 3 cups vegetable oil for frying
Savory Toppings:
🥩 1 lb ground beef 80/20
🌶️ 2 tbsp Steak fajita seasoning or Homemade Taco Seasoning
🖤 15 oz black beans, drained
🥬 2 cups iceberg lettuce, shredded
🍅 3 plum tomatoes, diced
🍶 sour cream
🧀 queso sauce or shredded cheese of choice
Sweet Version:
🍯 Honey
🍚 Powdered Sugar
​
📝Instructions:
1️⃣ Make the Dough: Mix flour, baking powder, salt, and butter until crumbly. Make a well, pour in milk, and knead into a soft dough. Cover and rest for 15 minutes.
2️⃣ Form Dough: Roll into a log, divide into 12 pieces, roll each into a ball, then flatten into 6-inch circles. Prick with a fork.
3️⃣ Fry: Heat oil to 350°F. Fry each dough circle for 30 seconds on one side, flip, fold into a taco shell, and fry until golden.
4️⃣ Prepare Toppings: If making savory tacos, brown the ground beef with seasoning, prepare other toppings.
5️⃣ Assemble Tacos: Fill fry bread with beef, beans, lettuce, tomatoes, sour cream, and cheese for savory. For sweet, drizzle honey and dust with powdered sugar.

One of My favorites

AMBROSIA FRUIT SALAD
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Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Ambrosia Fruit Salad is ready to serve.

Pina Colada Lush
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups crushed pineapple, drained
2 cups shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup pineapple juice
1/4 cup coconut rum (optional)
2 cups whipped topping (such as Cool Whip), thawed
Maraschino cherries, for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
In another bowl, mix together the crushed pineapple, shredded coconut, sweetened condensed milk, pineapple juice, and coconut rum (if using).
Spread the pineapple mixture evenly over the graham cracker crust.
Spread the whipped topping over the pineapple layer, smoothing it out with a spatula.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, garnish the Pina Colada Lush with maraschino cherries.
Cut into squares and serve chilled.
Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes | Servings: Makes about 12 servings

How cute!

Cucumber 🥒 🥒 🥒