Dutch Oven Chicken and Potatoes

Ingredients to feed a family of 6 with lots of leftovers!
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12 chicken tenders
9 potatoes
6 carrots
1 onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups sourcream
3-4 cups grated cheddar cheese
salt and pepper

Slice onion into rings. Peel and slice potatoes and carrots. Mix together soups, sourcream and salt and pepper. Layer ingredients in a 12" well seasoned dutch oven as follows. Seperated onion rings, chicken tenders, 1/2 of the potatoes and carrots, half of the soup mixture, half of the cheese, the rest of the potatoes, the rest of the soup mixture and the rest of the cheese. Use charchoal briquettes to cook. 10 briquettes on the bottom with 14 briquettes on the top. Cooks in about 1 - 1 1/2 hours. When potatoes and carrots are tender remove dutch oven from coals and let sit for 5-10 minutes. Soup/sauce will thicken as it cools. CAUTION!!! Dutch Oven is very hot including the handle!

July Weekly Menu 4

Sunday: Dutch Oven Chicken and Potatoes

Monday: Stroganoff/Steamed Brocolli

Tuesday: Ham-n-Potatoes/Corn

Wednesday: Fish-n-Chips

Thursday: LEFTOVERS

Friday: Three Cheese Beef Pasta Shells/Green Salad/Garlic Bread

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TIS THE SEASON! Dutch Oven time. Jim and I love to cook with the DUTCH OVEN. We haven't really done much of it since we have lived in Nevada. Sunday we pulled out the DUTCH OVENS, cleaned them up and made some yummy CHICKEN and POTATOES. The recipe will be coming soon. We are looking forward to spending a week with Jim's family camping, where there will be plenty of yummy outdoor cooking being done!

What is your favorite thing to eat when camping?

I really like to roast HOT DOGS!

July Weekly Menu 3

Sunday: Taco Salad

Monday: Grilled Hamburgers/Potato Salad/Fruit Bowl

Tuesday: Pulled Pork Sandwiches/Green Salad

Wednesday: Soft Tacos

Thursday: Grilled Cheese/Peaches

Friday: Viola Garlic Chicken and Pasta/Green Salad

We are trying to finish all of the leftovers from the weekend. Lot's of family came! My house was very full and I loved every minute of it! Including the cooking for all of them....although I mainly planned the menu. Thanks to Jim, Rich, Jess, Connie, and my Mom we were able to feed lots of mouths! Love you all! Thanks for your help!

French Bread Pizza

1 Loaf of French Bread

1 jar pizza sauce (get 2 jars if you like it saucy)

mozzarella cheese

favorite pizza toppings

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Cut bread in half length wise from side of loaf. Spread sauce on bread. The more sauce there is the better. Layer cheese over sauce then layer toppings. Bake at 350 degrees till cheese is melted and bubbly. The cheese may even start browing a little. About 15-20 minutes.

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This is quick and easy. The kids love to help put it together. In the picture there is also a pizza made on a English Muffin. I have also made pizza on the new Orrowheat Thin Buns and they turned out great!

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Serve with a colorful GREEN SALAD!

Sugar Cookies

Kid Decorated! Mother Approved!

Sugar Cookie
2 cups sugar
1 cup sour cream
1 c butter
2 eggs
1 tsp. soda
1 tsp baking powder
1 tsp vanilla
4 1/2 cups to 5 cups flour (for soft dough)
nutmeg (if desired)

Cream together sugar, sourcream, butter, and eggs. Add soda, baking powder, vanilla and flour. Add nutmeg if desired. Roll on slightly floured surface. Cut into desired shapes. Bake at 350 degrees for 10-12 minutes or until slightly browned.

Cookie Recipe came from a CD of recipes Jim got for me a long time ago. The Sour Cream helps keep the cookies soft for several days.

Powder Sugar Frosting
4 cups powder sugar
1/2 cup shortening or butter
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

In a large bowl, cream together the powder sugar and shortening (or butter) until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

The frosting recipe came from Allrecipes.com. I put the alternate use of butter because that's what I use when I make it. If frosting is too thin add more powder sugar. If too thick add more milk a few drops at a time.

July Weekly Menu 2

Sunday: Navajo Taco's

Monday: Pancakes

Tuesday: Tomato Basil Chicken/Rice/Veggie

Wednesday: Shepard's Pie/Green Salad

Thursday: LEFTOVERS

Friday: Pizza/Green Salad

Saturday: BBQ Pork Sandwiches/Potato Salad/Chips/Fruit

Lot's of family are coming at the end of the week for Karissa's baptism. So excited! Lot's of cleaning, grocery shopping, and planning! Can't wait to see everyone!


What's your favorite dish to fix to feed a crowd? Please let me know, I just might use it!

Sweet and Sour Chicken

1 lb skinned chicken
cornstarch
1 cup sugar
1/2 cup white vinegar
1/2 cup hot water
2 tsp. chicken bouillon
1/2 cup ketchup
2 Tbsp. soy sauce

Coat chicken with cornstarch. Place in cake pan. Mix and boil sugar, vinegar, hot water, chicken boullion, ketchup and soy sauce til sugar dissolves. Pour over chicken. Bake at 350 degrees for 2 hours, covered.

This recipe came from the Holden Ward Relief Society Cookbook. I use boneless skinless chicken breasts/tenders. I have also layered green peppers and pineapple under the chicken while it bakes to add a different flavor. The sauce is yummy served over rice.

July Weekly Menu 1

Sunday: Spaghettie Pie

Monday: IN-N-OUT Burger

Tuesday: Steak/Fried Potatos/Corn on the Cob

Wednesday: Grilled Cheese/Peaches

Thursday: LEFTOVERS

Friday: Enchilada Casserole

Yes, I have Spaghetti Pie on here again. Jim's Mom makes it better than I do (We were in Utah again). Dad, Logan and Tyrel were staying the night on Monday so we took them to In-n-Out which Logan said he would take that over Texas Roadhouse. That's why the Steaks I bought for them will be eaten by us. :)!