Stutz Family

Thursday, March 3, 2016


  • 2 - 10.75 oz cans cream of mushroom soup
  • 2 - 1 oz onion soup mixes
  • ½ c chicken broth
  • 6 pork cutlets
  1. Spray your crock pot with cooking spray
  2. Place your cutlets in your crock pot
  3. Mix together your soup and soup mix in a bowl
  4. Pour over your cutlets
  5. Gently pour your broth over top
  6. Cover and cook on low for 4-6 hours

Hearty Oatmeal Pancakes with Buttered Pecans

Hearty Oatmeal Pancakes with Buttered Pecans

Breakfast for Dinner
Serves 4-6


  • 3 cups buttermilk pancake mix
  • ¾ cup uncooked quick-cooking oats
  • 3 Tbsp firmly packed brown sugar
  • ½ tsp ground cinnamon
  • 2 cups milk
  • 3 large eggs
  • ½ cup pecan pieces
  • ¼ cup butter, melted
  • 1 (24-oz) container pancake syrup


  1. Coat a griddle or large nonstick skillet with cooking spray; preheat to medium heat.
  2. Stir together baking mix, oats, brown sugar and cinnamon in a large bowl. Add milk and eggs, stirring to combine.
  3. Drop batter by ¼ cupfuls onto hot griddle.
  4. Cook until edges of pancakes are dry and tops are bubbly; flip and cook until browned.
  5. Stir together pecans and melted butter. Top pancakes with pecan mixture and desired amount of syrup.

Monday, January 25, 2016

2016 Riedel Dinners

January - Black-Eyed Pea and Sausage Chili {x3}

February - Spaghetti Pizza {Mom}

March -

April -

May -

June - Papa Murphy's {Twin's Birthday}

July -

August -

September -

October -

November - Papa Murphy's {W&H Birthday}

December -

Grilled Chicken
Pulled Pork
Pot Roast

Lemon Fusilli with Spinach
Mexican Lasagna

Saturday, January 23, 2016

Slow Cooker Chicken King Ranch Casserole

  • 1 Package Corn Tortilla Chips
  • 3-4 Chicken Breasts, diced and cooked
  • 1 can Diced Tomatoes with Green Chiles (Rotel works great)
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 cup chicken broth
  • 1 small Onion, chopped
  • 2 Cups Shredded Cheese
  1. Spray a 6 quart slow cooker with cooking spray. Line the bottom with half of the corn tortilla chips.
  2. In a bowl, combine diced and cooked chicken, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth and diced onions. Mix until combined.
  3. Put half of the mixture over the tortilla chips and sprinkle half of the cheese on top. Repeat layers and end with cheese on top.
  4. Cook on low for 4-6 hours and high for 3-4. Serve with additional tortilla chips if desired.

Slow Cooker Chicken Fajita Soup

  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

  • Optional Toppings:
  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips
  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Sunday, January 3, 2016

Texas Caviar

Texas Caviar {Mom Riedel}

1/2 LG Purple Onion, chopped
2 Med Tomatoes
2 LG Avocados
1 can Black Beans
1 can shoepeg corn
2 teaspoons garlic powder
1/4 cup zesty Italian Dressing

Avocado Shrimp Salad

Avocado Shrimp Salad Recipe
Prep time:  
Total time:  
Serves: 6
  • 1 lb mini cooked shrimp, peeled and deveined
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • ⅛ cup chopped red onion
  • 2 limes, juiced
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste
  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let it marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a bowl combine the shrimp, avocado, tomato, jalapeƱo and cilantro. Combine all the ingredients together. Add salt and pepper to taste.