Chicken Cordon Blue Bake Recipe

On the Busy Moms Chat list we share a lot of things including recipes, and this week our sweet little Kat posted this yummy-to-the-tummy recipe:

Chicken Cordon Blue Bake Recipe

1 can of cream soup
1/4 cup of water
4 boneless cooked chicken breasts (chopped into small pieces)
7 slices of Deli Ham
5 slices of Deli Swiss Cheese
1/2 cup of shredded Cheddar Cheese
1 package of Pillsbury biscuits

Mix 1/4 cup of water and cream soup in a Pyrex pan for baking; add chicken. Cut ham and Swiss cheese into small pieces (I used a pizza cutter). Add it to casserole with the cheddar cheese and mix together. Bake at 400 degrees for 5-8 minutes until the cheese is all melted; then break apart biscuit dough and add to top of casserole. Bake for additional 10 minutes or until dough is golden brown.

Kat said she served this this with a nice salad and green beans and it was a big hit!

Two-Ingredient Crockpot Recipes and Tips

These are some great quick and easy crockpot recipes that are perfect for mornings when you are in a rush:

- 3 lb. boneless pork shoulder roast and 1 cup barbecue sauce (bottle); cook 8-10 hours.

OR

- 3 lb. cubed boneless lamb shoulder and a 1.8-oz. box leek soup mix. Stir in 1-1/4 cups water; cook 8-10 hours.

OR

- 1 lb. turkey kielbasa and 2 lb. fresh sauerkraut, rinsed. Stir in 1/3 cup water; cook 4-6 hours.

OR

- 4 chicken legs (about 3 lb.), skin removed, and a 26-oz. jar green and black olive pasta sauce; cook 6-8 hours.

OR

- 4 turkey drumsticks (about 3-1/4 lb.), skin removed, and 1 envelope (from a 2.4-oz box) savory herb with garlic soup mix. Stir in 1-1/4 cup water; cook 6-8 hours.

OR

- 1 lb. pork chops (cheap shoulder cuts are very good) and 1 jar spaghetti sauce. Cook on low for 6-8 hours. The meat falls off the bone!

SLOWCOOKING/CROCKPOT TIPS:

Here are a few simple guidelines that will help you prepare your favorites in the Crock-Pot:

• Allow sufficient time on "Low" setting so food will not be undercooked.
  
• Remember--liquids don't boil away as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. Try reducing the amount of liquid in the recipe by about one-half. The exception would be soup recipes or recipes with long grain converted rice which will need the same amount of liquid or 1/4 cup liquid per 1/4 cup raw rice.
  
• Many preparatory steps are not necessary. Vegetables do not need to be browned or sauteed. In most cases, all ingredients can be added to the Crock-Pot in the beginning and allowed to cook all day. Exception: milk, sour cream, or cream should be added during the last hour of cooking.
  
• The Crock-Pot cooks so gently that a few extra hours on Low need not worry you. Any recipe may be cooked on High for the first two hours to reduce cooking time, then turned to Low. Most uncooked meat and vegetable combinations will require at least 8 hours on Low.
  
  

Submit Your Recipe!

I've been making some changes at Busy Moms Recipes and I've just added a new form so that guests can submit their favorite recipes. I would really like to bulk up the recipe section of this site, and I need your help. Just click here to send in your favorite recipes. The website receives approximately 400-450 visitors a day, so if you are trying to promote a business or website, be sure to include your link.

And if you want to see a list of other great recipes we have on the site, go to: www.busymomsrecipes.com/recipes.htm.

Thanks!!
Charlene

Volcano Cake Recipe

Wow, it’s been a while since I’ve posted on any of my blogs. Tsk! Tsk! I just completed a manuscript for Entrepreneur Press on how to Start Your Own Photography Business or Studio, so things have been pretty busy.

To get back in the swing of things, I’m going to start off with a Volcano Cake recipe my hubby and son made for the Cub Scouts banquet last month. They did a great job and it was a big hit. Plus they won the prize for most creative cake (beams the proud mom).

VOLCANO CAKE

This one takes some time, so make sure you’re patient and have at least a few hours to prepare this cake before you begin. Also, make sure you ask an adult for assistance. Preparing the lava mixture and setting it up so it erupts correctly can be a bit tricky.

4-6 baked round cakes
Brown frosting
Green frosting (and other colors if desired)
1 egg
Red food color
1 1/2 teaspoons sugar
1/3 lb dry ice
Aluminum foil
Large serving tray
Hot water

Make 4-6 round cakes in any flavor that you want. Each cake should be approximately eight inches in diameter. You can make these cakes from scratch or you can use any box cake mix. Make sure you allow the cakes to cool for at least 30 minutes before you begin to cut, create and frost the final cake.

Place one cake on a large serving dish. Then cut each successive cake around the outer edge so it’s just a little bit smaller than the cake before.

Stack the cakes on top of each other one at a time using the brown frosting to secure the cakes in place. Each cake that you place on top of another cake should be a little bit smaller than the one underneath it. When you’re done, the cakes should be in a pyramid shape, with the smallest cake on the top.

Cut a small circular hole in the center of the top 1-2 layers of cake (You may want to do this before you stack the final 1-2 layers on the top).

Using a small piece of aluminum foil, line the hole in the center of the volcano cake.

Frost the entire outside of the cake using the chocolate frosting (leaving the hole at the top open), smoothing out the step-like ledges. Then use green frosting to make trees or other vegetation. You can also use other colors of frosting to decorate the cake in any way you want.

Now it’s time to make the lava. Crack open one egg and place the egg white in a small mixing bowl (This is best done by cracking open the egg very carefully then passing the yolk back and forth between the two egg shell pieces while allowing the rest of the egg to drip into the bowl). Add 1 1/2 teaspoons sugar and 2-3 drops of red food coloring into the bowl and beat with a fork until it forms a thick, foamy texture.

Place a few small chunks of the dry ice into the foil-lined center of the cake and pour in the red egg mixture. Don’t worry, nothing will happen to the lava mixture until you complete one final step.

When you are ready to produce this exciting special effect, bring the cake to the table or wherever you want to serve the cake. Pour a few ounces of hot water into the lava and dry ice mixture in the center of your cake. Your cake will then erupt with the red foamy and white smoke for several minutes!

Serve and Enjoy!

Source: Chevron Cars Web Site