Author Archive
Creamy Swiss Chicken Bake
This recipe comes from a social media friend. And it is truly delicious! Only 5 ingredients and quick to put together. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 chicken breasts, boneless, skinless
- 6 slices Swiss cheese
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 cup Chardonnay
- 1 box herbed stuffing mix, (6 oz / 170 g), Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan, and grease with butter or non stick spray. Arrange chicken breasts in pan.
- Place a slice of cheese on each chicken breast.
- In a small mixing bowl, add the soup and wine, whisk together. Pour mixture over the chicken.
- Sprinkle with the stuffing mix.
- Cover and bake for 40 minutes, then remove cover and continue baking for 20 more minutes or until the stuffing is browned and toasted. Test a piece of chicken for doneness, if using a thermometer, target temp is 74° C (165° F). I baked these for 1½ hours as I was using some large chicken breasts.
- Serve with sides of your choice, and don't forget to spoon the sauce and stuffing over the chicken, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Stuffing Mix.
Party Cheese Ball I
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- 226 grams sharp Cheddar cheese, shredded, (8 oz)
- 1 tablespoon pimento, chopped
- 1 tablespoon green bell pepper, finely diced
- 1 tablespoon onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- dash cayenne pepper
- dash salt
- ½ cup pecans, finely chopped
- assorted crackers, for serving
Instructions
- To a large mixing bowl, add the cream cheese and cheddar. Mix together until well blended.
- Add the rest of the ingredients except the pecans and crackers. Mix together well. Cover and place in the fridge for 1-2 hours to firm up.
- When ready to serve, form cheese mixture into a ball. Place pecans in a shallow dish, roll cheese ball in pecans, then place on a serving tray.
- Serve with assorted crackers, and enjoy.
Cheese Ball V
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 jars Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g each)
- 1 jar pimento, diced, (4 oz / 113 g)
- 1 package cream cheese, room temp, (8 oz / 226 g)
- dash garlic salt
- 1 tablespoon red wine vinegar
- ½ cup pecans, finely chopped
- assorted crackers, for serving
Instructions
- To a mixing bowl, add all ingredients except the pecans and crackers.
- Mix together well.
- Form into a ball and wrap in plastic wrap or foil, place in a bowl, and place in the fridge overnight.
- When ready to serve, remove wrapping on cheese ball, roll in pecans and place on a serving tray.
- Serve with assorted crackers, enjoy.
Cheese Ball IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 85 grams Roquefort cheese, crumbled, room temp, (3 oz)
- 1 jar Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g)
- 113 grams cream cheese, room temp, (4 oz)
- 1 tablespoon onion, finely minced
- ½ teaspoon Worcestershire sauce
- ½ cup pecans, finely chopped, divided
- ¼ cup fresh parsley, finely chopped, divided
- assorted crackers, for serving
Instructions
- In a mixing bowl, add the first 5 ingredients.
- Mix together well.
- Add ¼ cup of the pecans and ⅛ cup of the parsley, and mix in.
- Shape into a ball and place in a parchment lined bowl. Place in the fridge for 2 hours to firm up.
- Before serving, mix together the remaining pecans and parsley in a shallow bowl. Roll the cheese ball in mixture to coat. Place on a serving tray.
- Serve with assorted crackers, enjoy.
Easy Cheese Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- ¼ cup Cheese Whiz
- ½ teaspoon onion juice
- ½ teaspoon garlic salt
- 1 tablespoon dry onion soup mix
- ½ cup butter, softened, (1 stick / ½ block)
- fresh parsley, chopped, for garnish
- assorted crackers, for serving
Instructions
- Add all ingredients except the parsley and crackers to a mixing bowl.
- Mix together well. Cover and place in the fridge 1-2 hours to firm up.
- Shape into 1 large ball or 2 smaller balls. Roll in the parsley to coat.
- Serve with assorted crackers, enjoy.
Cheese Ball III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 226 grams extra sharp Cheddar cheese, grated fine, (8 oz)
- 85 grams chive cream cheese, room temp, (3 oz)
- 1 package cream cheese, room temp, (8 oz / 226 g)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion juice
- ½ teaspoon red pepper, or cayenne pepper
- 1 cup nuts, chopped fine
- assorted crackers, for serving
Instructions
- Add all ingredients except the nuts and crackers to a mixing bowl.
- Mix together well.
- Form mixture into a ball, roll in the nuts to coat.
- Serve with assorted crackers. Enjoy.
Cheese Ball II
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- 1 can crushed pineapple, drained well, (8 oz / 226 g)
- 2 cups pecans, chopped, divided
- 2 tablespoons onion, finely diced
- ½ teaspoon seasoned salt
- assorted crackers, for serving
Instructions
- Add the cream cheese to a mixing bowl and beat with a fork until smooth.
- Add the pineapple, 1 cup of pecans, onion, and salt. Mix together well.
- Shape into 1 large ball or 2 smaller balls. Roll in remaining pecans to coat. Wrap in foil and place in the fridge overnight.
- Serve with assorted crackers, enjoy.
Cheese Ball I
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- 1 cup sharp Cheddar cheese, grated, (4 oz / 113 g)
- 1 cup crushed pineapple, drained well
- 1 cup walnuts, chopped fine, divided
- 1 teaspoon horseradish
- assorted crackers, for serving
Instructions
- Add the cheeses, pineapple, ¾ cup of the walnuts, and horseradish.
- Mix together then place in the fridge for 1 hour to firm up.
- Shape into a ball and roll in the remaining ¼ cup of walnuts, place on a serving tray.
- Serve with assorted crackers, enjoy.
Favorite Cheese Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 1 stalk celery, medium size, diced fine
- ¼ green bell pepper, diced fine
- 1 small onion, diced fine
- 1 can crushed pineapple, drained well, (20 oz / 1 lb 4 oz / 566 g)
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- 113 grams walnuts, chopped fine, (4 oz)
- ½ cup almonds, smoked, chopped fine
- assorted crackers, for serving
Instructions
- Add the first 6 ingredients to a large mixing bowl.
- Mix together well. Place in the fridge for 1-2 hours or until the mixture can be shaped into a ball.
- Form mixture into a ball and chill for another hour.
- Place the chopped almonds in a shallow bowl and roll cheese ball to coat. Place on a serving tray.
- Serve with assorted crackers, enjoy.
Shrimp Curry in a Hurry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 cup cooked shrimp, tails removed
- 1 recipe Saffron Rice, or hot cooked rice, Link in Notes
Instructions
- Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper.
- Add the shrimp and stir in. cook until heated through, stirring often.
- Serve over Saffron Rice or just hot cooked rice. Enjoy.
Notes
Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.
