Chasing Saturdays

Tuesday, March 13, 2018

Hot Chicken Salad

Posted by Crystal Kellner Tuesday, March 13, 2018

Hot Chicken Salad is a great way to feed a crowd, or serve as an appetizer! The cheesy chicken is hard to resit with crunchy croutons on the top!

I have been going through my grandmother's recipes, and came across this recipe. I wanted to share it with you, as I have been thinking about her.

Hot Chicken Salad is a great way to feed a crowd, or serve as an appetizer! This dish is hot and cheesy chicken, and you get a crunch from the celery and croutons!

If you wanted to visit with grandma when you visited her at the farm, you would find her in the kitchen. Her advise would come across the kitchen counter as she was preparing the next meal or baking cookies.

Using this white Corningware dish reminds me of my grandmother's dishes. She had quite the collection. If you would see my "cupboards" as grandma use to call the cabinets, you would see my collection.

This is a simple dish you can bring to a potluck or even serve as an appetizer!

To bring more heat to heat to this dish, add some hot sauce!

HOT CHICKEN SALAD

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INGREDIENTS FOR HOT CHICKEN SALAD2 cups chopped chicken breast
1 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
2 cups shredded cheddar cheese
2 cups croutons
1/8 cup slivered almonds

HOW TO MAKE HOT CHICKEN SALAD

Preheat oven to 375
Spray small casserole pan with cooking spray
Chop Chicken breasts into small pieces.
Add chopped celery, onion, 1/2 cup mayonnaise, 1 cup shredded cheese, 1 cup croutons, and almonds.
Top salad with remaining croutons and 1 cup of cheese.
Place in oven uncovered and bake for 40 minutes.
Serve hot.

NOTES ON HOT CHICKEN SALAD

Grandma's recipe calls for 2 cups of chopped celery, I only used one cup.
I crumbled the remaining 1 cup of croutons for the topping so it would spread all over the top of the salad.

Crystal Kellner

3 Comments

Tuesday, March 06, 2018

bake casserole cheese food Hamburger pasta penne

Cheesy Penne Pasta Bake

Posted by Crystal Kellner Tuesday, March 06, 2018

The Cheesy Penne Pasta Bake is an easy recipe, that the whole family loves! Pasta dishes are our go-to on busy evenings.

The Cheesy Penne Pasta Bake is an easy recipe, that the whole family loves!, Chasing Saturday's

Penne pasta is my husband's favorite type of pasta. I always have to reserve a little pasta back for my youngest son. The first serving is always noodles, no sauce. Second serving he requests the sauce!

You can definitely make this on the stove top and be done, but I like to sometimes finish this out on the stove and make a casserole.

I love all kinds of cheese on my pasta dishes. We mainly use cheddar and mozzarella. After combining the cooked pasta, and the meat sauce, I add to the 9x13 pan. Then top with favorite shredded cheese. Pasta seems to go a little further this way, and leftovers are a big deal in our house, too.

CHEESY PENNE PASTA BAKE
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INGREDIENTS TO MAKE CHEESY PENNE PASTA BAKE
1 clove garlic

1/2 chopped onion

1 lb. Penne Pasta

2 lbs. Ground hamburger

1 - 24 oz jar Prego Traditional Italian Sauce

1- 24 oz can Hunt’s Traditional Spaghetti Sauce

Salt and Pepper to taste

2 cups shredded mozzarella cheese

HOW TO MAKE CHEESY PENNE PASTA BAKE
Add onion and garlic to skillet, and bake.
Add two pounds of hamburger to skillet and brown, drain grease.
Add both jars of Prego and Hunt's sauce to the skillet, and mix with the cooked penne pasta.
Spray 9x13 pan with cooking spray. Put the penne pasta into the pan, add salt and pepper.
Add 2 cups shredded mozzarella cheese on top.
Place in oven, preheated to 350 degrees, uncovered.
Bake for 20-30 minutes, until cheese is brown.

NOTES ON CHEESY PENNE PASTA BAKE

Can substitute for any type of pasta for this bake.

Use your favorite cheese, mozzarella or cheddar.

Crystal Kellner

4 Comments

Tuesday, February 20, 2018

Chocolate Chocolate Chips dessert food oven sugar The cookies of all cookies toffee

The Cookie of All Cookies

Posted by Crystal Kellner Tuesday, February 20, 2018

The Cookie of All Cookies recipe is a huge family favorite at my house! The easy recipe combines chocolate chips and toffee bits, into a soft chewy cookie!

This famous cookie was selected among more than 34,000 recipes in the Taste of Home recipe contest. When the winner found out her recipe would be shared in the Best of the County Cookies cookbook, she did not share the recipe. The picture of the winning cookies was on the cover of the cookbook, but cookbook owners soon found out the featured recipe was kept a secret.

The Cookie of All Cookies recipe is a huge family favorite at my house! The easy recipe combines chocolate chips and toffee bits, into a soft chewy cookie! Chasing Saturdays

On a trip a few years ago, we toured the Taste of Home test kitchen in Wisconsin. This was the recipe they made in their test kitchen when we were there.

We did receive the secret recipe for The Cookie of All Cookies, it was not in the cookbook. They included the recipe on an extra recipe card.

THE COOKIE OF ALL COOKIESPRINT RECIPE

INGREDIENTS FOR THE COOKIE OF ALL COOKIES

1 cup butter

1 ½ cups brown sugar

2 eggs

2 tsp vanilla extract

2 ¾ cups flour

1 tsp baking soda

½ tsp salt

1 12 oz bag milk chocolate chips

2 cups toffee bits 1 cup chopped pecans (optional)

HOW TO MAKE THE COOKIE OF ALL COOKIES

Preheat oven to 350 degrees

Cream the butter and the sugar.

Beat in eggs and vanilla

Combine flour, baking soda and salt.

Gradually add the creamed mixture.

Stir in chocolate chips and toffee bits.

Drop by heaping tablespoons 2 inches apart onto greased baking sheets.

Bake at 350 for 8-10 minutes.

NOTES ON THE COOKIE OF ALL COOKIES

I added more chocolate chips because we do not add chopped pecans

Use 1 1/2 cups chocolate chips and 1 cups of toffee bits if you add the chopped pecans

Pack down the brown sugar

Original recipe suggest oven temperature set to 375, and you will have to adjust to your own oven.

Crystal Kellner

1 Comments

Wednesday, February 14, 2018

4-H Box Cake Chocolate chip Cookies Cookies Desserts Easy Recipes Farm food strawberry Sweet Treats

Strawberry Chocolate Chip Cookies

Posted by Crystal Kellner Wednesday, February 14, 2018

Strawberry Chocolate Chip Cookies is a simple box cake recipe to sweeten up the original chocolate chip cookie. This is a perfect sweet treat for your Valentine!

Strawberry Chocolate Chip Cookies is a simple box cake recipe to sweeten up the original chocolate chip cookie. Chasing Saturdays

For Valentines Day, I decided to make a special treat for my loves. I love the colors of this cookie! My kids loved these cookies! They are so flavorful!

Crystal Kellner

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Tuesday, February 06, 2018

Chili Chipotle Easy Meal food Instant Pot Sweet Potato Winter

Instant Pot Sweet Potato Chipotle Chili

Posted by Crystal Kellner Tuesday, February 06, 2018

Instant Pot Sweet Potato Chipotle Chili is the perfect soup for this cold weather that has extended into February. It's also a healthy chili, packed with sweet potatoes, meat, and stewed tomatoes from our garden.

Instant Pot Sweet Potato Chipotle Chili, Hearty, easy meal, Chasing Saturday's

This was my first time trying this chili, it is so hearty! You couldn't help but have seconds. I like adding the cauliflower to this soup. It was a great addition!

Kids are keeping us pretty busy with basketball games and practices. I guess it gives us something to do during the winter, before it starts to stay lighter later in the evening. Then we know baseball and softball is closer.

In the past week, we have added one more to our family, a yellow lab puppy. She is nine weeks old now. The kids are so excited to have her around!

Preparing this Sweet Potato Chipotle Chili was so easy in the Instant Pot. I cooked it on Manual for 15 minutes. It tasted so good, like it had been cooking on the stove top all day!

Make sure to add your favorite topping on this soup. I added cilantro, cheese, and tortilla strips.

INSTANT POT SWEET POTATO CHIPOTLE CHILI
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INGREDIENTS FOR INSTANT POT SWEET POTATO CHIPOTLE CHILI
1 pound hamburger
1 chopped onion
1 minced garlic
2 1/2 cups broth
4 cups (32 ounces) stewed tomatoes
4 cups chopped sweet potatoes, 2-3 large sweet potatoes
2 chipotles, chopped
3 cups of chopped or riced cauliflower
1 chopped red pepper
1 tsp cumin
1 tsp paprika
1/2 tsp Chugwater chili powder
1/2 tsp salt
1/2 tsp pepper

HOW TO MAKE INSTANT POT SWEET POTATO CHIPOTLE CHILI

1. Using the Brown setting on the Instant Pot, brown hamburger in Instant Pot with chopped onions and garlic.

2. Peel and chop sweet potatoes. Place in a glass bowl, add 1/8 cup water, and put in the microwave on High for 2 minutes.

3. When the hamburger is ready, add the chicken broth, stewed tomatoes, sweet potatoes, chipotles, cauliflower, cumin, chili powder, paprika, salt and pepper. Stir.

4. Secure lid to Instant Pot, make sure steam valve is closed.

6. Set to Manual/Cook for 15 minutes.

7. Natural release for 10, then quick release.

NOTE ON INSTANT POT SWEET POTATO CHIPOTLE CHILI

This could be also prepared in the Crock Pot on Low for 4-5 hours, or on High for 3-4 hours.

Use your favorite meat, hamburger, pork, chicken or turkey.

Top with cheese, cilantro, tortilla chips.

This is the 6 quart Instant Pot Pressure Cooker I recommend.

Crystal Kellner

7 Comments

Tuesday, January 30, 2018

chicken Chicken noddle soup food Instant Pot Pressure Cooker soup vegetables

Instant Pot Chicken Noodle Soup

Posted by Crystal Kellner Tuesday, January 30, 2018

This is the best Instant Pot Chicken Noodle Soup! This comforting recipe adds your favorite vegetables, broth, chicken, and noodles.

Instant Pot Chicken Noodle Soup! This comforting recipe adds your favorite vegetables, broth, chicken, and noodles.Chasing Saturday's

Winter time blues can be beat with this soup. Nothing is more comforting than a bowl of chicken and noodle soup.

This soup is so simple and delicious. I used chicken broth, chicken broth, carrots, onion, celery and noodles.

INSTANT POT CHICKEN NOODLE SOUP

INGREDIENTS FOR INSTANT POT CHICKEN NOODLE SOUP
6 cups chicken stock
2 pounds of chicken breast
1 tbsp pepper
1 tbsp salt
1 tsp basil
1 tsp oregano
4 stalks celery chopped
2 cups chopped carrots
12 oz egg noodles

HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP
1. Place chicken breast in bottom of Instant Pot.
2. Add all spices: Salt, pepper, basil, oregano.
3. Add chopped onion, celery, and carrots.
4. Add four cups of chicken stock.
5. Secure lid to Instant Pot, make sure steam valve is closed.
6. Set to Manual/Cook for 15 minutes.
7. Natural release for 10, then quick release.
8. Make sure Instant Pot stays on, by selecting the brown button.
9. Remove chicken breasts and shred.
10. Add noddles and shredded chicken back to the pot and stir.
11. Serve when noodles are al dente.

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