Gail's Recipe Station

Chicken Cobbler Ingredients 4 tablespoons salted butter melted 4 cups shredded cooked chicken 1 bag (12 oz) frozen peas and carrots 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper l1 can (10.5 oz) cream of chicken soup 2 cups chicken broth 1 box (11.36 oz) Cheddar bay Biscuit Mix (reserve seasoning packet for later) 2 cups whole milk 1/2 cup shredded cheddar cheese Seasoned Butter Topping 2 tablespoons salted butter melted seasoning packet from box of biscuit mix Instructions Preheat the oven to 350° F. Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish around. Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and then sprinkle the garlic powder, onion powder, and black pepper over top. No need to stir. Just evenly spread each layer into the baking dish. In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until com

Best Ever (Easy) Baked Meatballs  Baked Meatballs that are some of the best ever meatballs in the history of all meatballs! Such a simple and easy meatball recipe. Very tender and flavorful! 20 mins 15 mins 35 mins  Ingredients • 1 pound lean ground beef • 1/2 cup onion, finely chopped • 1/4 cup dried bread crumbs • 2 garlic cloves, minced • 1 egg • 1/4 cup parmesan cheese, finely grated • 3 Tbsp. ketchup • 1 tsp. salt • 1/4 tsp. pepper • 1 Tbsp. parsley, minced (or about 1/2 Tbsp. dried) Instructions Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl. Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet. Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through. Gail's notes : I am looking forward to trying this soon!

  Million Dollar Dip - Bacon Cheddar Ranch Crack Dip (TNT) Bacon, cheddar, and ranch seasoning combine with sour cream in this addictively delicious Million Dollar Dip that is a hit wherever you serve it! Prep Time 5 minutes Total Time 5 minutes Ingredients 1 carton (16 oz.) Shamrock Farms sour cream 1 packet (1 oz.) dry Ranch Salad Dressing & Seasoning Mix 3 ounces bacon pieces (about 3-5 pieces - cooked and crumbled) 1 cup Cheddar cheese, shredded Parsley for garnish, optional Assorted chips, crackers, and/or veggies for serving Instructions In a large bowl, combine the sour cream, dry Ranch, bacon, and Cheddar cheese. Mix thoroughly. Before serving, garnish with parsley if desired. Serve with assorted chips, crackers, and/or veggies. Refrigerate any leftovers. Notes This dip may

Honey Mustard Dressing This honey mustard dressing recipe is so easy to prepare and tastes better than anything you'll buy at the store! Prepare to start dipping everything in sight! Prep Time 2 minutes minutes Cook Time 2 minutes minutes Total Time 4 minutes minutes Servings 4 servings Author Karly Campbell Ingredients 1/2 cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons honey plus more, as desired 1 tablespoon vinegar 1/4 teaspoon ground black pepper Instructions Add all of the ingredients to a small bowl and stir well to combine. Taste and add more honey, if you prefer a sweeter dressing. Store in the fridge in a covered container for up to 1 week. Gail's Notes: I've not tried this version yet, but plan to very soon.

Honey Glazed Chicken Wings This recipe for chicken wings makes a large amount for a big party!   Prep Time 20 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 20 minutes minutes Servings 30 wings Author RecipeGirl.com Ingredients 3 pounds whole chicken wings salt and pepper 1 cup honey ½ cup soy sauce 2 tablespoons vegetable or canola oil 2 tablespoons ketchup 3 medium garlic cloves, minced ¼ teaspoon cayenne pepper Instructions Preheat the oven to 350°F. Spray a 13x9-inch or larger casserole dish with nonstick spray. Cut the chicken wings into 3 sections; discard the wing tip section. Coat with salt and pepper. Combine the remaining ingredients in a medium bowl until well mixed. Place the wings in a shallow casserole, pour the sauce over and bake until the chicken is well done and the sauce is caramelized, about 1 hour. Gail's Notes: I've not tried these yet, but hope to very soon! Author: RecipeGirl.com    

Easy Smothered Pork Chops in the Slowcooker These Crock Pot Smothered Pork Chops are juicy and delicious pan-seared pork chops cooked during a rich onion gravy. an excellent easy dinner recipe, perfect for any night of the week! 4 bone-in pork chops 1 can chicken broth 1 can cream of chicken soup 1 packet onion soup mix 1 packet dry pork gravy mix 1 tsp garlic powder Directions:  In a slow cooker, combine chicken broth, onion soup mix, pork gravy mix, and cream of chicken soup, and wish together until well combined. Season both sides of the chops with a bit of garlic powder. Place pork chops into the slow cooker. Add 3 tablespoons of cornstarch, and cold water to thicken the gravy. Cook covered for about 4 to 6 hours, on low heat. Suggestion: Serve with mashed potatoes on the side. Yumm! Gail's Notes: I haven't tried this yet, but definitely hope to soon as I have a feeling this is going to be very tasty, that Mike and I will really enjoy it! And, knowing

Ravioli Lasagna TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD: 8 servings. When you taste this dish, you’ll think it’s a from-scratch recipe. But it starts with frozen ravioli and just three other ingredients. —Patricia Smith, Asheboro, North Carolina Ingredients 1 pound ground beef 1 jar (28 ounces) spaghetti sauce 1 package (25 ounces) frozen sausage or cheese ravioli 1-1/2 cups shredded part-skim mozzarella cheese Minced fresh basil, optional Directions In a large skillet, cook and crumble the beef over medium heat until no longer pink, 5-7 minutes; drain.  In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce an

NUWAVE OVEN ROASTED PEPPERS Ready In: 20 minutes INGREDIENTS 2 -3 medium-to-large fresh sweet bell peppers vegetable oil (or extra virgin olive oil) DIRECTIONS Wash, core and halve peppers.   Remove pepper seeds and pith. Arrange pepper halves in shallow baking pan skin side up, quartering pepper(s) if necessary to one layer in pan. Lightly brush or spray oil on skin side of pepper halves, for easier pepper skin removal after roasting. Place baking pan on 4” rack. Cook on High power 15 minutes (Pepper skins should blister and blacken in spots). Remove NuWave cover; use tongs to rearrange peppers skin side up in pan as necessary to ensure even roasting. Re-cover and cook on High power additional 10 minutes or until pepper skins are fairly evenly roasted. Leave peppers in pan in covered NuWave Oven about 30 minutes or until cool enough to handle (this step steams the peppers, completing the cooking process. Alternatively, using tongs immediately transf

How to Cook Chicken Breasts for Recipes Author Tracy You end up with juicy, tender chicken breasts that are perfect to cube and mix into pasta, soups, and other recipes or just enjoy for a light, healthy lunch. Prep Time 2 minutes  Cook Time 14 minutes  Total Time 16 minutes  Servings 4 Notes How much chicken do I need for my recipe? Chicken breast sizes vary a ton, but a good rule of thumb is that you can expect to get a little over 2 cups of cooked meat from 1 pound of raw chicken. Medium-sized raw chicken breasts usually weigh about 8 ounces so: For 1 cup cooked meat, cook 1 medium chicken breast. • Skillet with a lid • Instant-read thermometer • Boneless skinless chicken breasts • Salt • Pepper • Water Salt and pepper both sides of your chicken breasts. Heat skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes. Flip chicken breasts and brown se

SMOTHERED CHICKEN 2 (TNT) FOR THE CREAMED SPINACH: 1 large bag of spinach leaves 4 ounces cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste FOR THE SAUTEED MUSHROOMS: 8 ounce package of mushrooms, sliced 1/2 stick butter 2 T olive oil 1/2 C white wine 2 cloves garlic, minced Salt and pepper to taste FOR THE CHICKEN: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry's 1 teaspoon pepper Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until th