Camille over at Hunt's Cooking was nice enough to be our guest blogger today! She has some AMAZING recipes! Be sure to stop by and check out some of her mouth-watering dishes!
My name is Camille Hunt, and I just got married 2 months ago. My husband and I live in St George, UT. I just graduated from college and am trying to find a job, while my husband works and goes to school. Cooking has always been something that I have enjoyed even before I was married. I would always cook with my mom while growing up. I lot of the recipes that I have collected I got from her. One day I hope to be as good as a cook as my mom. I love being married, especially since that means I get to cook every night. Cooking for my husband every night is so fun. Not only does he enjoy it but I have fun while cooking! Enjoy!
Cranberry Chicken
8-10 boneless, skinless chicken breasts
1/2 (8 oz) bottle of Catalina salad dressing
1 (16 oz) can whole cranberry sauce
1 pkg dry onion soup mix
Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake, uncovered, at 350 for 1 hour.
This can easily be made in a slow cooker. Just put the ingredients in your crock pot and cook on low for 5-6 hours or high for 3-4 hours.
8-10 boneless, skinless chicken breasts
1/2 (8 oz) bottle of Catalina salad dressing
1 (16 oz) can whole cranberry sauce
1 pkg dry onion soup mix
Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake, uncovered, at 350 for 1 hour.
This can easily be made in a slow cooker. Just put the ingredients in your crock pot and cook on low for 5-6 hours or high for 3-4 hours.
Bleu Cheese Salad
1 bunch red leaf lettuce, washed and torn into pieces
1/2 head iceberg lettuce, washed and torn into pieces
4-6 green onions, sliced
1 cucumber peeled and sliced
Cherry tomatoes, sliced in half
1 pkg Cave Bleu Cheese, crumbled
Combine ingredients in a large bowl. Toss with Dressing right before serving.
Dressing:
1/2 cup red wine vinegar
1/4 cup oil
1/2 t garlic salt
crushed ground pepper
1/2 t. paprika
2 T sugar
1 bunch red leaf lettuce, washed and torn into pieces
1/2 head iceberg lettuce, washed and torn into pieces
4-6 green onions, sliced
1 cucumber peeled and sliced
Cherry tomatoes, sliced in half
1 pkg Cave Bleu Cheese, crumbled
Combine ingredients in a large bowl. Toss with Dressing right before serving.
Dressing:
1/2 cup red wine vinegar
1/4 cup oil
1/2 t garlic salt
crushed ground pepper
1/2 t. paprika
2 T sugar
Looks and sounds great!
ReplyDeleteI live in a smaller town in Nevada...but I shop in St.George often! Glad you could Guest Post!
http://larkscountryheart.blogspot.com/
A lady I work with makes this same chicken and serves it with rice. I've always thought it sounded amazing!
ReplyDeleteI have been making this exact chicken for over 30 years. Yes it is truly wonderful and even better with dark meat. Ken's country french dressing taste better then the Catalina dressing. I always serve it over rice.
ReplyDeleteI have been making this exact chicken for over 30 years. Yes it is truly wonderful and even better with dark meat. Ken's country french dressing taste better then the Catalina dressing. I always serve it over rice.
ReplyDelete