There is a cookbook that many of the members of mamapedia have contributed to. There are a bunch of new members and people are still asking questions about what to prepare for lunch or dinner. So after talking with the member who originally did this - and getting her blessing - I'm asking would you like to SHARE your recipes? Your favorite - go-to - people ask for at pot lucks or cook outs? If it's an appetizer ? GREAT!! Any recipe for any meal!!!
If so - please post here. Or send me a private message (PM).
Once I get it combined, I will post when it's done and you can send me your e-mail address so I can e-mail you the final version.
Looking forward to reading your favorites!! Thanks for sharing!!
This is a really easy one that has been a family favorite of ours for a long time!
Snicker Apple Salad:
6 snicker bars
6 apples
12 ounce cool whip
Cut up the snickers and the apples into small chunks. Mix together with the cool whip. Serve as a yummy side dish! :)
Slow Cooker Shredded Chicken Tacos
3 lbs boneless skinless chicken breasts
1 pkg low sodium taco seasoning
1 can corn (no salt added), drained
1 can black beans, drained
1 16oz jar salsa
Add chicken breasts to slow cooker. Sprinkle with taco seasoning. Top with corn and black beans. Pour salsa over top. Cook on high 4-5 hours or low 7-8 hours or until chicken is done and falling apart. Remove chicken and shred (or shred right in the cooker if you can handle the heat). Serve however you like your tacos.
I have done this with as much as 6lbs of chicken and it still turns out pretty much the same. Leftovers freeze wonderfully for later!
Great idea W. W.!!!
Lately, the favorite chicken recipe is Salsa Chicken from allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
4 teaspoons taco seasoning mix
1 cup salsa
2 T. Sour cream (optional)
Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. Makes 4 servings. I usually serve it with rice.
We are a peanut butter kind of family, so Peanut Butter Crispies II (from allrecipes.com)Yummy!
Ingredients:
6 cups crisp rice cereal
1 cup white sugar
1 cup peanut butter
1 cup corn syrup
1 T. Butter
In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
Combine warm peanut butter mixture with crisp rice cereal.
Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan.
Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
Thanks for doing this, WW!
Is it still possible to get the original cookbook, too?
(I'll have to peruse my recipes...)
Cheryl, Love this idea!
This is something my family loves & is super simple. I usually take this to pot lucks and there's never anything left for me to bring home! Not really sure what it's called tho...I'll just go with Veggie Casserole.
1 bag frozen California Blend Veggies
8 oz. Velveeta cheese
1 can cream of celery soup
1/2 stick butter
1 sleeve Ritz crackers
Cook veggies; melt cheese; mix soup and melted cheese and pour over veggies; melt butter in crumbled crackers and put on top of the veggie/cheese/soup mixture.
Bake 35-45 minutes at 350.
I love the idea Cheryl. I will send you my favorites!
