Today I have a special guest to introduce! My friend Jen Keener is giving us some super yummy recipes and I could not be more excited to share them (and her) with you! Meet my friend, Jen!
"I'm from Avon, Indiana. I have a 15 year old son with Autism, Noah, and I've been married for almost 19 years to my high school sweetheart, Ryan. I teach 3 year old children at a Christian preschool. I attend Kingsway Christian Church (a congregation of 2300) and I mentor a group of freshmen girls on Sunday evenings. Most importantly I love Jesus and I could not get through a day without Him, especially being Noah's mom."
Jen and I met in middle school. My family moved to Christiansburg, Virginia from Phoenix, Arizona when I was 13 years old. Jen was one of the first friends I met. Our relationship over the years is a picture of the redeeming work of Christ. It is because of the Lord Jesus that Jen and I have a friendship almost 30 years later. I must also tell you it is because of the incredible work of the Holy Spirit in our lives that we are the women we are today. I could fill up a whole lot of space with funny, and some not so funny, stories from our teen years. Today we have a heart connection - partly because of Jen's unbelievable ability to love and forgive, and mostly because of Jesus. We once lived in the same small town in southwest Virginia but I haven't seen Jen in many years. She now lives in Indiana and I live in Tennessee. Thankfully because of this wonderful thing called the Internet we are able to be in touch and I am so happy about that!
Thank you Jen for sharing this yumminess! Now, get this party started!
Party Chicken - Bake 1 hr.
8 chicken breasts
Swiss cheese (sandwich size) 3-4 pieces
1/4 cup Red Wine Vinegar
1 can cream of chicken soup
1 box crushed stuffing (dry) - I use generic cornbread
3/4 stick butter - melted
Place chicken in bottom of 9x13. Slice cheese in half and lay on top of chicken. In a dish, mix the vinegar and cream of chicken soup and spread over chicken. Top with stuffing and drizzle butter all over the top. Bake at 350 degrees for 1 hour.
You can't make Party Chicken without Party Potatoes!
1 (8oz) cream cheese
1 cup sour cream
Prepare 12 servings of potatoes according to package directions. Add sour cream and cream cheese and beat until smooth. Spread in a glass 9x13 dish and sprinkle with Parmesan cheese.
Bake at 350 degrees for 30 minutes or in the microwave on high for 10 minutes. These can be prepared ahead of time.
(Ryan's family eats two 9x13 dishes when we are together for the holidays and there are eight men!)
3-4 chicken breasts
1 can black beans
1 can Rotel tomatoes
1 can sweet corn (I use sweet white corn.)
1 pkg. dry Ranch dressing mix
1 pkg Taco seasoning
1 8oz cream cheese
rice (cook according to pkg. directions)
Put all ingredients in the crock-pot and cook on low 6-8 hours or on high 3-4 hours. Shred chicken before serving and add back to mixture. Serve over rice. Top with shredded cheese.
4 chicken breasts, cook and shred
2 cans cream of chicken soup
2 cans Rotel tomatoes (drained)
1/2 bag Doritos
Boil chicken or cook in the crock-pot, then shred. Bring to a slow boil the cream of chicken and Rotel tomatoes. Crush Doritos and line the bottom of a 9x13.
When meat is done pour over crumbled Doritos, top with Rotel mixture and then top with cheese. Bake at 400 degrees for 20 minutes or until cheese is melted. I serve with corn and garlic bread. You can also add lettuce and sour cream as sides and turn it into a salad type dish.
This is better the second day so it has time to set up, but it's good no matter what! Ryan prefers Beef O'Lay - just use ground beef instead of chicken.
Mock Hollandaise Sauce
This is great over steamed broccoli or asparagus.
1/2 cup plain non fat yogurt
1/4 cup mayo
1/8 tsp red pepper
2 tsp lemon juice
Mix all together and pour over veggie when ready to serve.
Chicken Tortilla Soup
2 cans chicken broth
2 cans cream of chicken
2 cans nacho cheese soup
1 can Rotel tomatoes
1 can corn
1 can black beans
3-4 chicken breasts ( I use 8 chicken strips)
Cook chicken in crock pot and shred. You can cook it all in the crock-pot and then shred before you eat. Serve with sour cream and tortilla chips.
You can use any veggie or meat you like. We use packaged ham bits or zucchini. I've also used sausage.
2 cups zucchini peeled and thinly sliced (I use vegetable peeler.)
2 Tbsp butter
2-3 oz mushroom pieces
2 chicken bouillon cubes, crushed
1/4 tsp dill weed
1 pkg crescent roll dough
1 cup Monterrey jack cheese
1/2 cup Swiss cheese
Saute zucchini in butter. Drain and add mushrooms. Set aside. Beat eggs and mix in crushed bouillon and dill. Line quiche pan or pie pan with crescent roll dough. Press into place. Put zucchini in pie shell. Pour egg mixture over top with cheese. Bake at 350 degrees for 35 minutes.
1 pkg frozen rolls (20)
1 small box butterscotch cook & serve pudding
brown sugar to cover rolls
1/2 stick butter melted
(*optional - nuts, broken up)
Spray bundt pan. Line pan with frozen rolls (stacking). Sprinkle 1/2 pkg of pudding all over as well as brown sugar. Drizzle butter over top (add nuts if you like).
Cover with wax paper and let stand/rise 8 hours. Bake at 350 for 25 minutes. When finished baking, flip over on a plate larger than pan. This will allow mixture to run to the top. Yummy!
I fix this at night so it's ready to bake in the morning. We eat it with fruit.
Blueberry Spinach Salad
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp Dijon mustard
1 tsp sugar
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package crumbled blue cheese
1 cup fresh blueberries
1/2 cup chopped pecans
In a jar with tight fitting lid, combine first 5 ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing when ready to serve and toss gently.
1 cup mayo
1 cup warm water
2 tsp baking soda
2 cups flour
1 cup sugar
4 tsp cocoa
1 tsp salt
1 tsp vanilla
Mix all together and spread in a greased 8x8 baking dish. Bake at 375 for 25-30 minutes.
The following is so yummy and you can use for breakfast/brunch. It will make a bundt pan or two loaves.
1 pkg Duncan Hines yellow cake mix (It is best to stick with Duncan Hines.)
1 large box instant vanilla pudding
1/2 cup oil
1 cup strong coffee (You can used Hazelnut flavored coffee as well.)
1 whole container (2.5 oz) jimmies (chocolate sprinkles)
Mix first 5 ingredients in a bowl then add jimmies in at the end. Pour into a greased bundt pan. Bake at 350 degrees for 50 minutes.
If your family likes Bologna the will love the following!
1/4 lb bologna
1/2 lb shredded cheese
1/4 cup mayo
1 Tbsp mustard
Grind meat (I use my mini food chopper)
Add cheese, mayo and mustard
Put in hot dog buns and wrap in foil
Bake at 350 for 20 minutes.
Thank you again, Jen, for sharing. I was honored to have you here on my blog! I plan on trying every single one of your recipes. They all sound sooooo good! I hope you will come back for a visit again, and soon!