7-Up Chicken - my version

7-up Chicken - this is a combination of a few recipes I've found on-line.

In slow cooker place:
4-6 boneless/skinless frozen chicken breasts
1 chopped onion
1/2 lb bacon - fried & crumbled
2 T butter
1 tsp seasoning salt
1 tsp parsely flakes
2 shakes garlic salt
1 can 7-up or sprite.

cook on low for 6-8 hours

About 1/2 way we added:
1 bag carrots
4-5 potatoes - diced into 1" cubes

burger & salsa recipe

Burgers:
1 lb hamburger
1 packet dry ranch dressing
1/2 c shreaded cheddar cheese
1/2 c bacon bits
1/4 c chopped onion

Salsa:
1 mango diced
1 avacado diced
4 Roma tomatoes diced
1 jalapeno minced
1/2 c chopped cilantro
3 cloved minced garlic
1 t salt
2 T lime juice
1/2 c chopped red onion
3 T olive oil

Steak Marinade

An altered version from Montreal Steak Seasoning...

1/4 c olive oil
2 Tblsp Balsamic Vinegar (recipe actually call for soy sauce)
2 tsp Montreal Steak seasoning
1 shake of sea salt
2 twists of fresh ground black bepper

Marinate overnight (recipe calls for 30 minutes)

Delicious!!!

More good soups for freezing

Roasted Tomato Basil Soup (we have not made this one yet, but plan to as soon as our tomatos turn RED)

Ingredients:
3 pounds ripe Roma tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. *** If you like it less chunky I would get a hand blender and puree it a little bit.
Taste for seasonings. Can serve hot or cold.















Broccoli Cheese Soup
1 stick butter
chopped onion
1 16 oz. bag broccoli
4 (14 oz.) cans chicken broth (I use the fat free cans)
1 lb. processed cheese
2 c. milk
1 Tbls. garlic powder
2/3 c. cornstarch
1 c. water

Saute butter and onions. Stir in broccoli and chicken broth. Simmer until broc. is done. 10-15 min.
Reduce heat, add cheese cut in cubes, milk and garlic powder. Stir cornstarch into the water and stir into soup.

Never boil!

Good soups to make now & freeze.

CREAM OF CAULIFLOWER SOUP

Ingredients:
5 tablespoons unsalted butter
1 leek, chopped
1 onion, chopped
1 carrot, chopped
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt to taste
1/4 teaspoon freshly ground white pepper
1 head cauliflower, broken into small florets
1 cup milk
1 cup heavy whipping cream
2 1/2 cups shredded Swiss cheese

Directions:
Steam cauliflower.
Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
Stir in Swiss cheese until melted

BLACK BEAN SOUP

Ingredients:
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar & guacamole for garnish

Directions:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Father's Day cake

Delicious Oreo Cake
Prep Time: 20 min Total Time: 1 hr 20 min
Makes: 16 servings

What You Need:
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Make It:
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

May Dinner Club

This months theme was Greek.

APPETIZER:
Hummus
Prep Time: 10 min
Serves: about 2 cups

Ingredients
1 (15 ounce) can chickpeas, drained and rinsed
1 medium garlic bulb roasted
3/4 teaspoons kosher salt
Pinch cayenne pepper
3 tablespoons juice from 1 large lemon
1/4 cup tahini (sesame paste)
¼ cup extra virgin olive oil
¼ cup water
Directions
On a sheet of aluminum foil coat garlic cloves with ½ teaspoon of extra virgin olive oil and a pinch of salt. Bring the corners of the aluminum foal together to form a poach. Roast the garlic in a 400 degree oven for 20 minutes or until soften. Remove the skin from the garlic and add in a food processor with the rest of the ingredients.
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold.
Serve with Pita Chips or fresh pita breads cut into wedges.


SALAD:
8 cups salad mix
1 cup sliced cucumber
1/2 cup thinly sliced red onion
8 ounces feta cheese, coarsely crumbled
2 plum tomatoes, cored and quartered
4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
8 pepperoncini, plus more to taste

Dressing - Kraft Greek Vinaigrette

MAIN DISH:
Pork Gyros with Yogurt-Tomato Sauce
Recipe courtesy Bobby Flay

Prep Time: 5 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 15 min
Level: Intermediate
Serves: 4 servings

Ingredients
1/4 cup olive oil
1/4 cup dry red wine
4 cloves garlic, chopped
1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
2 (1-pound) pork tenderloins
Salt and freshly ground black pepper
Yogurt-Tomato Sauce, recipe follows
4 grilled pita pockets, for serving
Mesclun greens or baby spinach, for serving
Thinly sliced red onions, for serving
Directions
Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat grill to high.
Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
Yogurt-Tomato Sauce:
1 pint Greek yogurt
2 cloves garlic, finely chopped
1 plum tomato, seeded and finely diced
2 tablespoons capers, drained
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt and freshly ground black pepper
Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

DESSERT:
Greek Lemon Cake
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Frost with white frosting & garnish with lemon zest. Serves 12.