“Dump” Recipes….What?

Where to begin…hmmm…well, with today’s slang…the word dump can (and does) mean different things 20 or more years ago it meant one thing, but today yet another totally different.  But…..they both smelled about the same….  Well I am here to change that oddly disturbing term into something that has great tastes and surprising great aroma…okay bad time for a joke…I found these on a website that had a very old and antiquated way of putting things together.  I thought it had to do with something that you threw into a pan like frozen fruit, and then a cake mix, and then a can of 7-up…you know that one that they advertise on T.V.  Well instead of buying their stupid book that runs for $10.00 and if you call right now…you also get my dump dinner totally free…hmmm… something stinks…(whoops I didn’t want to do it, but that darn devil made me and that in itself is a very odd statement).  They have a little disclaimer that you can hardly see or hear that says S&H separately….doesn’t S and H start a 4 letter word that befits dump?  Well, back to topic…they charge you $25.00 shipping, separately…which means in plain English they charge that for each item separately.  Well, as the old saying goes nothing is for free, and you wonder why a lot of people depend on the internet.  I am sure by now you have totally lost your appetite and don’t want to think about food or even read about it…okay I’ll start a whole new trend on the blog system I am giving you a time out, to do something oddly mind cleansing…no pun intended, and walk away from your internet device and come back totally free from the previous remarks…here it goes…(what I can do with just a few words.. LOL)…….that means that clock is ticking and I am getting older here just thinking about what I can do to clear my mind….See you in a few…I’ll entertain myself while you are gone…

 

 

 

 
 

 

 

WELCOME BACK!!!

You notice how the picture got progressively better…except for the one showing the “future” Obama Library…That was a hoot…I just had to put that one in but…sadly true…HaHaHa!!! The old saying...

”We get what we *sow in life” *not an adult female pig...funny about the English Language…You knew I wouldn’t keep my promise…but heck what did you expect.

 

 I PROMISE NO MORE JOKES

Hmmm….maybe one….no I can’t do it…well maybe….now you see what my wife has to put up with?  I think she is rolling on the floor laughing right now…Oh, honey…what was that noise I heard, I heard a thump…are you okay up there? 

(I think she just got into her internet)

As I started to say I found these old recipes and thought what a wonderful way to cut time and money, (which we all lack) and be prepared.  I think you can put these in the fridge or freeze, so you can have them later when you need them…If you want to try and make a comment back to me and tell me how it turned out.  My first entry

 

--FOR PAULA--

My oldest (longest in time) and dearest friend,

And

FRED

Her dearest husband the love of her life,

Who, (from what I hear), both love, (hopefully) Chicken and Turkey.

(Which are interchangeable, I think)

 

Chicken and Swiss cheese Casserole

Ingredients:

·         5 cups of skinless, cubed, cooked chicken
·         2 ½ cups of dried stuffing cubes, or 2 ½ cups of croutons
·         2 cups of shredded Swiss cheese, (or other)
·         1 '/4 cups of Salad Dressing, your choice 1/2  cup of low fat milk or regular
·         2 ½ cups of corn kernels, frozen
·         4 stalks of cleaned celery sliced thin

Directions:

1.    Preheat the oven to around 350 degrees.
2.    Combine all of the above ingredients into a mixing bowl and then mix them together.
3.    Then grease a 9x13 baking dish; 3 quarts in size.
4.    Then transfer the mix to your baking dish and bake for about 30-40 minutes in the oven.
Makes 3-4 generous servings

Easy Chicken Noodle Casserole

Ingredients:
•       4 chicken breasts, skinned, cubed and cooked or alternatively 2 x 14 oz. cans of Chicken
     16 oz. (450 g) cooked egg noodles, (al dente)
•       20 oz. (565 g) of sour cream
•       8 oz. (225 g) of mozzarella cheese, shredded
•       9 oz. (255 g) of cheddar cheese, shredded
•       2 x 14.5 oz. (865 g) cans cream of chicken soup
•       1 sleeve of crushed Ritz crackers
•       1/4 c. melted butter is better over margarine

Directions:

1.    Combine the chicken, sour cream, chicken soup and the 2 cheeses in a

2.    Bowl, stir to mix.
3.    Add the el dente noodles and stir until coated.
4.    Pour mixture into a greased 9x13 baking dish.
5.    Mix the crackers and melted butter (margarine); sprinkle across the top.
6.    Bake at 350 (175 c) degrees for 30 minutes or until the crackers are a golden brown and the cheeses are melted and golden. Makes 4 servings

Note: You can use the pasta of your choice.

 

Winter Chicken Enchilada Soup

When the chill of fall arrives, this slow cooked enchilada soup will warm up the family. Only a few minutes prep time and everything thrown into your crock pot; just set and forget.

Ingredients:

•       ½ onion, peeled and chopped
•       1 tbsp. of minced garlic
•       2 x cans of 14 oz. (800 g) chicken broth
•       1 can of 8 oz. (225 g) tomato sauce
•       1 can of 15 oz. (425 g) pinto beans, rinsed then drained
•       1 can 15 oz. (425 g) diced tomatoes
•       1 can of 15 oz. (425 g) corn kernels
•       1 tsp. of ground cumin
•       ½ tsps., of fresh or dried oregano
•       1 ½ lbs. (680 g) of skinless chicken breasts, cubed small Toppings:
•       ½ cup of shredded cheddar cheese
•       2 tbsp. of finely chopped green onions
•       1 tbsp. of fresh cilantro, roughly chopped 1 avocado, peeled, seeded, thinly sliced
     Sour cream
•       Tortilla chips, roughly crushed

 Directions:

1.    Place the ingredients except for your toppings into a slow cooker or crock pot.
2.    Place the cover on your slow cooker and cook on low setting for 4 to 5 hours.
3.    Ladle this delicious soup into soup bowls and then add the toppings to each bowl.
Serves 6

Notes:

I always make double and freeze the rest in serve size zip lock bags. Allow to sit for 1 hour before freezing and then put it in the microwave to re-heat.

 

Rice with Creamy Chicken Dump Dinner

Just dump all of the ingredients into your slow cooker and smell the delicious aroma wafting through the house. This meal is fantastic for those chilly December evenings.

Ingredients:

•       4 chicken breasts, boned and skinned
•       2 x 4.5 oz. (255 g) cans of cream of chicken soup
•       14 oz. (395 g) of homemade chicken broth or canned 1 chopped medium onion, peeled
•       3 cups of uncooked, long white rice 31/2 cups of water
•       Salt and pepper to taste

Directions:

1.    Add the ingredients to a bowl and stir to mix
2.    Pour the mix into your slow cooker
3.    Seal your slow cooker and set on the low setting for 41/2 hours until the chicken is done and test the rice for tenderness.
4.    Serve 1 breast to each person or cube the chicken into bite size portions then serve.
Makes 4 servings                               
                          

Pineapple Chicken Dump Dinner

 This is a simple, tart-sweet tasting casserole dump dinner that is perfect for summer dinners and goes well with buttery, barbequed corn on the cob.

 Ingredients:

•       1 lb. (450 g) of chicken breasts, skinless and boned

•       1 onion, peeled, chopped
•       1/2 cup of melted butter
•       1 cup of your favorite ketchup
•       1 ½ cups of pineapple preserves
•       1 tbsp. of mustard, dried
•       1 ½ cups of dole pineapple tidbits

Directions:

1.    Preheat oven to 350 degrees
2.    Mix the ingredients in a large bowl
3.    Place the ingredients in a greased 9x13 baking dish
4.    Bake for 30 minutes, check breasts are cooked through
Serves 4

Chicken Tacos with Tortilla Soup

The whole family loves tacos and this easy to make taco recipe, with a hint of chili will feed a family of four.

Ingredients:

• 1 envelope of your choice taco seasoning
• 6 chicken breasts, boned and skinned
• 1 can of 14.5 oz. Tortilla Soup
• 1 jar of 16 oz. (450 ml) salsa

 Directions:

1. Preheat the oven to 350 degrees (175 c)
2. Dump the ingredients into a large bowl and stir to mix
3. Dump the contents of the bowl into a lightly greased 9x13 baking dish and bake for 30-40 minutes or until chicken is no longer pink in center.

Notes:

You should be able to shred the chicken easily with a fork when done. To make tacos add lettuce, diced tomatoes, shredded cheese and soft tortillas or hard taco shells, and top with a dollop of sour cream and guacamole. You can adapt this recipe to make tostados and nachos as well. Serves 4

Chicken and Apricot Dump Dinner

Sweet and savory dinner for 4 that everyone loves, I always add a side of buttery mashed potatoes for a complete and filling meal.

Ingredients:

•       4 chicken thighs, skinless,
•       1 x 10.75 oz. (305 g) can of cream of chicken soup
•       1 sleeve of mushroom soup mix
•       1 ½ cups of long grain rice
•       1 ½ cups of water
•       1 x 10.75 oz. (305 g) can of apricots with juice
•       1 ½ cups of broccoli florets
•       ½ tsp. of fresh chopped basil (or dry)
•       ½ tsp. of garlic powder

Directions:

1.    Preheat oven at 350 degrees
2.    In a large bowl mix the soups, water and rice together
3.    Pour the mixture into a greased 9x13 baking dish
4.    Add the broccoli and apricots and mix lightly
5.    Layer the chicken thighs on top of the mixture and season them with salt, pepper, garlic powder and basil
6.    Bake covered with foil for about 60 minutes or until the thighs are no longer pink inside
7.    Then remove the foil and bake for another 15 minutes so that the top is nicely browned.

 Dump and Go Tortilla Soup

Using the leftover shredded chicken (about 2 cups) from the Chicken Taco recipe I always make this simple, hearty tortilla soup in the crock pot while we eat the chicken tacos.

 Ingredients:

•       2 cups of the leftover shredded chicken
•       1 x 32 oz. (1 liter) container of chicken broth
•       1 x 14.5 oz. can of tomatoes with chilies
•       1 can of kernelled corn
•       Half a cup of chopped, fresh cilantro (if available)
•       2 tsp. of fresh lime juice (or bottled)

Directions:

1.    Dump the ingredients into your crock pot or slow cooker, stir to mix and cook on medium for 2 hours.
2.    Serve in big bowls and garnish with shredded cheese and crushed nacho chips and a touch of chopped cilantro. Makes 4 serves 

Savory Chicken Dump Dinner

Savory and filling and so quick and easy to prepare, in 15 minutes it will be in the oven and you are free to do as you wish. Serves 4

Ingredients:

•       4 chicken breasts, skinless, boned
•       1 x 10.75 oz. (305 g) can of cream of celery soup
•       1 sleeve of chicken soup mix
•       1 ½ cups of long grain rice
•       2 ½ cups of water
•       2 cups of frozen corn kernels 1 ½ cups of cauliflower florets ½ tsp of mixed herbs
•       ½ tsp. of garlic powder

Directions:

1.    Preheat oven at 350 degrees
2.    In a large bowl mix the soups, water and rice together
3.    Pour the mixture into a greased 9x13 baking dish
4.    Add the cauliflower and corn kernels and mix lightly
5.    Layer the chicken breasts on top of the mixture and season them with salt, pepper, garlic powder and mixed herbs
6.    Bake covered with foil for about 60 minutes or until the breasts are no longer pink inside
7.    Then remove the foil and bake for another 15 minutes so that the top is nicely browned.

 Some Little Something’s for Breakfast

Breakfast Bacon Casserole

I always double up on this recipe and freeze the remainder in single portion sizes for a quick winter brunch. Freeze for 1 month.

Ingredients:

•       6 slices of chopped, cooked bacon
•       8 quartered Pillsbury Grand biscuits 1 ½ cups of milk
•       7 oz. (195 g) of cubed Velveeta
•       1 Cup of Colby Jack cheese, shredded Salt and pepper to taste

Directions:

1.    Preheat your oven to 350 degrees (175 c).
2.    Lightly grease a 9x13 inch baking pan
3.    Place the quartered biscuits in bottom of the pan
4.    Top the biscuits with the cooked bacon, cheese and Velveeta.
5.    Whisk the eggs, salt, pepper and milk
6.    Pour this mix over the cheese, biscuits and bacon
7.    Bake around 40 minutes, or until cooked and golden brown

Egg and Cheese Bake

Ingredients:

•           3/4 lb.  Cottage cheese
•           1 lb. cheese, your choice, grated
•           10 eggs
•           1 lb. of cubed ham
•           1 cup of chopped onion
•           ½ cup of flour
•           Salt and pepper to taste
•           ½ cup of melted butter

Directions:

1.         Preheat the oven to 350 degrees
2.         Add the melted butter to grease 9x13 baking dish
3.         Then mix together the low fat cottage cheese, grated cheese, eggs, ham, onions, flour,       salt and pepper in a large bowl.
4.         Pour the mixture onto the melted butter and bake for 45-55 minutes. Makes 5 servings

Winter Brunch Casserole

This recipe is ideal for brunch when guests arrive, with only 15 minutes prep time your guests won’t even notice you are gone. And it is very versatile as you can substitute the ham with breakfast sausage or bacon.

Ingredients:

•       1 pound (450 g) of chopped ham (breakfast sausage or bacon)
•       3 cups of cheddar cheese, shredded
•       2 potatoes, peeled, sliced thinly 2 cups of low fat milk
•       4 eggs
•       1 cup of Bisquick mix Salt and Pepper to taste

Directions:
1.    Preheat oven at 350 degrees
2.    Grease a 9x13 baking dish
3.    Spread the cheddar cheese and chopped ham on the bottom
4.    Mix the other ingredients in a large bowl
5.    Pour the mixture over the ham and cheese layer
6.    Spread 1 cup of shredded cheese on top
7.    Bake for 40 minutes or until a toothpick comes out clean.  Serves 4

Hash browns Dump Breakfast

There is nothing like a hot and hearty breakfast to warm up the family when the snow is thick and fast outside. This is delicious with grilled tomatoes and a dollop of plum chutney.

Ingredients:

•       2 lb. (900 g) of golden hash browns, frozen
•       1/2  cup of melted butter (or margarine)
•       1 x 10.75 oz. (300 g) can of cream of chicken soup
•       1 pint of sour cream
•       ½ of a big onion, peeled and chopped
•       2 cups of shredded cheddar cheese Salt and Pepper to taste

Directions:

1.    Preheat oven at 350 degrees (175 c)
2.    Grease a 9x13 baking dish
3.    Mix the ingredients together and pour into your baking dish and bake for 45 minutes until done and golden brown on top. Serves 5

I have done a lot of stuff here, but I have a ton of desserts as well…I will put them in my next blog.

All of you with that “sweet tooth” out there, you won’t be disappointed.

Well okay…here is one of my favorites.

 

Cherry and Chocolate Dump Cake

Prep time: 10 minutes Cooking time: 45 minutes

Ingredients:
•       1 x 21 oz. can of cherry pie filling
•       3/4 of a cup of semi-sweet chocolate chips
•       1 x 18.25 oz. box of Betty Crocker or Duncan Hines Chocolate Fudge Cake
•       3/4 cup of melted butter

Directions:
1.    Preheat your oven to 325 degrees F 
2.    Grease 9x13 inch baking pan lightly.
3.    Add the cherry pie mix, on top, layer the chocolate chips, and now sprinkle the dry cake mix evenly over the top.
4.    Drizzle melted butter evenly over the top.
5.    Bake at 325 degrees F  for 45 minutes or until the dump cake done. Servings: 6

Serve With: A dollop of ice cream or fresh whipped cream