Cobble Creek Kitchen

1-3 lbs. Chicken
2 qts. Water

Boil chicken in water until tender. Remove, cool, and shred chicken.

1 1/2  C Wild Rice (I use 2 boxes of Uncle Ben's Wild Rice)
1 Onion, diced
2 cans chicken broth, or bouillon with 4 cups water

Cook together, covered until rice is done and moisture is absorbed.

3 ribs celery, chopped
3 carrots,grated or chopped small
1/2 green pepper, chopped
1/4 lb. fresh mushrooms, finely chopped
1/2 c. butter
3/4 c. Flour
8 c. Chicken Broth
3-4 c. Half & Half
A few teaspoons of chicken base(like bouillon, it's creamy and comes in a jar)

Saute veggies in butter until tender. Gradually stir in flour and cook over low heat for a few minutes. Gradually add the chicken broth, Cook until thickened. Add the rice and the onion and salt & pepper to taste. Stir in half & half. Add chicken. If it is too thick you can always add milk. You can also add chicken soup base (it really makes this recipe tasty!!) to the soup and it makes it even better, I always do this. Add to taste. If you use the base, use less salt.


Submitted by:

Categories: Soups

2 cans red beans, rinsed
1 lb ground beef
1 large onion chopped
2 t chili powder
1/4 t oregano
dash of cumin
1 clove garlic chopped
1 1 lb can tomatoes + 2 cans water
1 c catsup
3/4 c chili sauce
1 1/2 t sage
1/4 t pepper
Brown meat. Saute onion and garlic in drippings and drain off fat. Add remaining ingredients and simmer for 1 hour. Or put it all in the crock pot and cook on low about 4 hours or all day; whichever! Enjoy!

Submitted by: Marilee Welsh

Categories: Crockpot , Marilee Welsh , Soups

7 boneless skinless chicken breasts, cooked and shredded
 
2 tsp. Chicken Bouillon                                                          

2 c. water                                

1 c. salsa                                 
         
2 cans diced tomatoes
                          
2 tsp. lime juice
                                     
2 Tbl. chopped fresh Cilantro

1 can of Corn, drained

2 tsp. Minced Garlic

2 cans Cream of Chicken Soup

1 C. chopped Red Pepper

2 cans Black Beans, drained and rinsed

4 tsp. Cumin


 Cook chicken.  While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot.  Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn.  Cover and cook for 30 min.  You
can serve with shredded cheese and tortilla strips if you want.

 Just a couple of things I did a little different.  I cooked the chicken in the
crock pot with 1c. chicken broth.  It made it really soft.  So you could do
that the night before on low 6hrs.  I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.

Submitted by: Sharon Stone

Categories: Crockpot , Sharon Stone , Soups

1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling

 Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
  Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Crockpot , Desserts

Combine 2 small packages of instant lemon pudding with 3 1/2 C. milk. Wisk 2 min. and set aside.
In mixer bowl combine:
1 8oz. pkg. Cream Cheese, softened
1 cube butter, softened
1/2 C. Powder Sugar

Mix well. Add your pudding mixture to it and mix well again. Add 8 oz cool whip to it. Mix well.
Crush 1lb. Lemon sandwich cookies. Divide into thirds. Place 1/3 of cookies on bottom of trifle bowl. Pour half of pudding mixture over the cookies. Layer 1/3 cookies on top of pudding mixture and the other half of pudding mixture on the cookies. Spread cool whip on top of the top of pudding mixture. Sprinkle the last 1/3 cookies on top. Refrigerate over night.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts

1lb. Ground Beef
1/4 c. Chopped Onion
2 C. Kidney Beans, drained
1/2 C. Catalina French Dressing
1/2 C. Water
1 TB. Chili Powder
4 C. Shredded Lettuce
Grated Cheese

Brown meat and onions, stir in beans. Add dressing, chili powder, and water. Simmer 15 min. Toss lettuce and 11/2 C Cheese ans serve meat mixture hot on top of lettuce. Top with remaining cheese.

Submitted by: Marilee Welsh

Categories: Marilee Welsh , Salads

1 8oz. pkg. Cream Cheese
1 20oz. can pineapple tidbits, drained
2-3 Bananas, sliced
1/2 c. Chopped Pecans
3/4 c. Sugar
1 13 oz. pkg. Frozen Raspberries
1 13 oz. Cool Whip


Whip cream cheese, add sugar and mix. Stir in rest of ingredients, fold in cool whip.


Submitted by: Ruth Pistorius

Categories: Ruth Pistorius , Salads

2 large Tomatoes
1 large all of Fresh Mozzarella(about 1 cup)
1 bunch Fresh Basil
2 C. Mixed Organic Baby Salad Greens
1 Recipe Balsamic Dressing

Slice tomatoes and mozzarella. Rinse basil and remove leaf from stem. On large salad platter arrange a layer of salad greens. Top with alternate layers of tomato, mozzarella, and basil leaves. Drizzle with dressing and enjoy. Serves 4

Recipe for Balsamic Vinaigrette Dressing:
1/3 c. Balsamic vinegar
1/4 c. extra virgin Olive Oil
1 Shallot, chopped
Salt and freshly ground pepper
1 tsp. sugar or honey

Combine all ingredients except the oil in a blender. While blending, gradually pour in the oil-this will allow optimum emulsification. Adjust to your taste.

Submitted by: Stephanie Ransom

Categories: Salads , Stephanie Ransom

2 C. Vegetable Oil
1/4 C. Cider or Red Wine Vinsgar
1/4 tsp. each Salt and Paprika
6 C. Torn Mixed Greens
1 C. Shredded Cheddar and Jack Cheese
1/3 C. Sugar
1 clove garlic, minced
1/8 tsp. Pepper
2 1/2 C. Sliced Strawberries
1/2 C. Chopped toasted walnuts

Mix first 7 ingredients in a jar with lid. Shake well to make dressing. Toss remaining ingredients with dressing. Serves 6-8.

Submitted by: Yvonne Cooper

Categories: Salads , Yvonne Cooper

1 8oz. can crushed pineapple
1 egg, beaten
1/2 c. Sugar
1 tsp. flour
2 tbsp. Apple Cider Vinegar
8 oz. Frozen Whipped Topping
1 lb. Apples
1 C. Dry roasted Peanuts

Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in small saucepan. Cook and stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 c. peanuts. Peel, core and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts. Yields 6-8 servings.

Submitted by: Cindy Jacobson

Categories: Cindy Jacobson , Salads