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WI Staff Quick Meal Recipes

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This list of recipes was put together by the Webkinz Insider staff during Winterfest, in January 2008.

Over the years, some of the staff members have moved on, but their recipes are still here for us to enjoy.


Click & Cook

It's Click-to-Win time in Webkinz World. If you're like us, you're going to want to be clicking away...but what about dinner? The staff of WI had some fun collecting easy meals that we could prepare quickly while we were busy clicking. We had so much fun gathering up these recipes that we thought we'd share them with you. Enjoy!

Princesstiara's Easy Beeftips

In your crockpot, dump the following:

  • 1 1/2 lb already cut up tenderloin beef tips
  • 1 already chopped onion (frozen is great)
  • 1 can mushrooms stems & pieces
  • 1 envelope of beef & Mushroom Lipton soup mix
  • 1 can of low fat mushroom soup
  • 1 can of water

Cook on low until you are ready to eat, at least six hours. If you don't have a crockpot, dump everything into a pot on the stove an bring to a boil. Then, cook it on low for an hour or so. Tastes great over macaroni or rice.

Everyone will think you are a genius because it is SO good!

Mom2tc Easy Chili

Crockpot 6 to 8 hours, the longer, the better:

  • 2.5 pounds of ground turkey
  • 2 cans of Busch's chili beans (15 oz. size)
  • 1 jar salsa (24 oz.)
  • 2 packets of mild chili seasoning

Kids love it over spaghetti! You can also sprinkle shredded cheese, the Mexican variety, and crumple crackers on top with some chopped onion and a spoonful of sour cream.

You'd think I slaved in the kitchen all day by the compliments I get for this recipe!

FIA's Taco Salad

This is my favorite quick dish to make:

  • 1 lb ground meat
  • 1 large bag of salad
  • 1 bag of Doritoes
  • 1 bottle 1000 Island Dressing
  • 1 pkg of taco seasoning + water
  • 1 bag shredded cheese

Crunch up the Doritoes and mix them with the salad in a large bowl. Brown the meat, drain. Add the taco seasoning and water to the meat. Mix the meat with the salad and Doritoes. Top with 1000 Island dressing. Add shredded cheese and any other "tacoish" toppings you desire.

Only mix the amount you want to eat at that sitting because it doesn't "keep" long.

MommaB's Chili

Mine sounds hard but is easy chili.

In 3 quart pot :

  • 1 can tomato paste
  • half a cube of baker's chocolate
  • 1 cup of chicken broth. (I make my own from the cubes.)

Mix it up and let it heat up on a low setting. Add in these seasonings: chilli, garlic powder, white pepper (black is fine if you have that), some basil, parsley, and oregano. Mix everything up.

Add in your beans. I use [organic] black beans, or small white navy beans, or kidney beans, or romans, whatever I have on hand, and usually I use two cans.

Then I brown up ground turkey, seasoned with with pepper and cumin, and I keep adding in the cumin little by little. Once that is done, I add it to the chili mix , along with green peppers and chopped up onion. Add more cumin. Add salt if you wish, I never cook with it.

Stir together, cover and let simmer.

Serve with tortilla chips, shredded cheese, and sour cream. Yum!

mom2hnemi Easy Mexican Casserole

  • 1 lb Hamburger Meat
  • Bag of Tortilla Chips OR good with Doritos too
  • Shredded Cheese
  • 1 Can of Cream of Mushroom Soup
  • 1 Can of Cheese Soup
  • 1 Can of Green Chilis

Brown and drain hamburger meat. Turn off heat. Mix in mushroom soup, cheese soup, and chilis. In a 9x11 casserole dish, make a layer of crushed tortilla chips, then layer with hamburger mixture, then layer with shredded cheese. Repeat all three layers. Add extra cheese and tortilla chips on top.

Cook for 20-25 minutes at 375 degrees

Fireflyblue's Kielbasa Soup

This is for a really big crockpot.

  • 16 oz package frozen vegetables (or your choice of veggies)
  • 6 oz can tomato paste
  • 1 medium onion, chopped
  • 3 medium potatoes, diced
  • 1 1/2 lbs kielbasa (polish sausage), cut into 1/4" pieces
  • 4 qts water
  • fresh parsley (for garnish)

Combine all (except parsley). Cook on LOW for 12 hours. Garnish and serve.

I don't usually garnish or use a whole 4 quarts of water, and I sure don't cook it 12 hours, 6 or 8 seems to be plenty. And we just toss in whatever ingredients we have that are close. But it's yummmmmmy.

It's in the "Fix It And Forget It" cookbook.

Karen's Cheesy Chicken and Rice

  • 2 boneless, skinless white meat chicken fillets or 4 thighs
  • garlic powder
  • 2 can Cream of chicken soup
  • 1 can Cheddar cheese soup
  • 1 1/2 cups Rice

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a slow cooker. Add rice. Cook on LOW for 8 hours.

AuntKinz Chocolate Chocolate Chip Cookies

  • 2 eggs
  • 1/2 cup oil
  • 1 box Duncan Hines Devil's food cake mix
  • 6oz bag semi sweet chocolate chips

Preheat oven 350. Blend first 3 ingredients well. Fold in chips. Spoon onto ungreased cookie sheet and bake for 10 to 12 minutes.

One variation is to use yellow cake mix instead of the devil's food.

Cynalot Pita Pizzas

Collect the following ingredients:

  • Can of pasta or tomato sauce
  • block of cheese (mozzarella or cheddar will do in a pinch)
  • sandwich meats (salami/pepperoni/whatever) or cooked/smoked sausage
  • other misc. pizza toppings

Go click snowflakes
Grate cheese
Preheat oven to 375
Go click snowflakes
Cut other ingredients if needed
Go click snowflakes
Place pitas on cookie sheet(s)
Go click snowflakes
Smear with sauce
Throw on toppings
Go click snowflakes
Add cheese
Place in oven
Set timer for 10-20 minutes (depends on how many toppings)
Go click snowflakes
Go click snowflakes

Remove from oven and let cool at least until the next snowflake has come and gone.

Serve (on paper plates)

Easy Barbeque by MissyK

  • 1 medium pork roast - bone-in or out
  • apple cider vinegar
  • barbeque sauce

Place roast in crock pot and cover half way with apple cider vinegar. Add water until roast is covered. Let cook on high for 5-6 hours. Pour off vinegar mixture and shred roast, removing bone if necessary. Return pork to crock pot and add desired amount of bbq sauce. Heat through and serve on buns - this can sit all day on warm.

Fairlyoddmom's Winterfest Marmalade Curry Chicken

Ok, ok...I added Winterfest to the title......

  • 5 boneless skinless white meat chicken fillets
  • salt and pepper, to taste
  • 1 (12 ounce) jar orange marmalade
  • 1/2 cup chicken stock
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cayenne pepper
  • 1 pinch ground ginger

Season chicken with salt/pepper and place in crock pot. Whisk together marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken. Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken once during cooking.

I use half the pepper. Dredging the chicken in flour before putting it in really helps the stuff stick to it...A LOT. You can serve it over rice or orzo pasta...yumssssss.

The Ducky's Foil-Pack Taco Chicken

From Kraft Food and Family - with slight revisions. Serves 4.

  • 4 small boneless skinless white meat chicken fillet halves
  • 4 tsp taco seasoning
  • 1/2 lb red potatoes (I used regular), peeled, thinly sliced (about 2 cups)
  • 1/2 cup salsa (no need to measure this)
  • 3/4 cup shredded 4 cheese Mexican Blend (again, no need to measure)
  • Sour Cream

Heat oven to 400. Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1/2 cup of the potatoes on center of each foil. Place chicken on top of potatoes, sprinkle with 1 tsp taco seasoning, top with salsa and cheese.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10 baking pan and bake for 30-35 min or until chicken is cooked through. Remove from oven and let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

    • I don't have a lot of counter room in my kitchen, so I assembled these 1 at a time. I used more salsa than it called for (just spooned it on top to what looked good). The packets did have excess liquid in them when they were done, so I just poked holes in the bottom of the foil to drain it off into the pan before sliding everything onto the plate. It was soooo yummy - kids even ate it, although they asked for less salsa next time.
    • It is also "diabetic friendly" - 1 foil packet counts as 1 carb choice.

The Ducky's Corned Beef Casserole

  • 8 oz wide egg noodles
  • 1 can corned beef
  • 1 can condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1 small onion, chopped
  • Cheddar cheese (cut into chunks) - I have no clue the amount on this - I usually do about 12-15 chunks
  • 6 slices of bread, cubed
  • 1/4 cup butter, melted

1. Boil the egg noodles until they are almost done (I boil about 12 min) 2. Mix the corned beef, milk, mushroom soup, and onion together in a 13x9 inch baking pan 3. Add the drained egg noodles to the corned beef mix and mix well 4. Place the cheese randomly throughout the noodles 5. Sprinkle the bread crumbs over the top of the casserole, then drizzle the butter over the top.

Cook in a 350 degree oven for 30 min or so, or until bubbly.

COWS4YOU Crockpot Chicken and Stuffing

  • 4 chicken breasts
  • 4 cheese slices (favorite kind, swiss works great)
  • 1 box stuffing mix (Stove Top)
  • 2 cans cream of chicken soup (crm of mushroom can be substituted)
  • 1/2 cup chicken broth or water
  • 1/2 cup parmesan cheese (shredded cheddar works good too)
  • 1 can of mushrooms is optional

Spray the crock pot, put chicken on the bottom. (can be frozen chicken). Cover with swiss cheese slices. In a separate bowl mix everything else together. Pour and spread over the chicken and sprinkle with parmesian cheese. Cook on high for 3 1/2 hours - 4 hours or 7-8 on low.

  • note, all the measurements are approx. I add milk until it looks goopy enough.

Coco's Turkey Lurkey Casserole

  • 2 cups cooked turkey breast cubed or ground turkey breast
  • 2 cups uncooked egg noodles
  • 1 can cream of celery soup
  • breadcrumbs or crackers
  • 1. Cook turkey breast in whichever fashion you choose - I either used leftover from christmas/thanksgiving or boil it up quickly... another method is using ground turkey I am seeing more in the stores - simply brown this up, but do not overcook.
  • 2. Boil 2 cups uncooked egg noodles according to package for desired tenderness - I prefer to use medium thickness.
  • 3. Heat oven to 350 Degrees F while noodles are cooking.
  • 4. Grease casserole dish
  • 5. When noodles are finished, drain, and combine noodles with turkey. Once combined, pour 1 can cream of celery soup into the mixture and coat thoroughly.
  • 6. Pour the casserole into the casserole dish, and cover the top with breadcrumbs. You can also use crushed up Ritz crackers or soda crackers for this, whichever you prefer.
  • 7. Bake until casserole is heated throughout, and until browning is seen on the top of the breadcrumbs/crackers.
  • Enjoy!

Coco's "That's a wrap!" Chicken Caesar Wraps

  • 1 package whole wheat tortilla shells
  • 2 chicken breast
  • 1 packet Italian Herb and Parmesean Shake and Bake
  • package of lettuce/head of lettuce
  • Caesar dressing
  • grated cheese (optional)
  • 1. Heat oven according to directions on Shake and Bake package (varying depending on type of mix)
  • 2. Cut chicken into small cubes, and then perform shaking and baking (1 packet of shake and bake with accompanying small baggie), preferably while singing loudly and dancing around the kitchen
  • 3. Line a baking sheet with parchment paper for easy clean up, and spread the coated chicken onto the paper
  • 4. Cook chicken according to directions on the package. Please be sure chicken is cooked through.
  • 5. In a bowl, mix lettuce and caesar salad dressing to taste. You can also add grated cheese or parmesan cheese, bacon bits, croutons, etc. if you so wish.
  • 6. Spoon some lettuce out onto the center of a tortilla shell, and the chicken you wish to eat on top of the lettuce. Roll it on up, and you're ready to call it a wrap!

Gianna's Mandarin Chicken Salad

  • Large Bowl of fresh Baby Spinach
  • 1- 11 oz. can of mandarin oranges (drained)
  • approx. 1 - 2 cup bite sized grilled chicken (this is an estimate - it can be left over chicken, pre-packaged perdue chicken, etc. )
  • 1 handful shaved almonds (yes, this is how I measure them- lol!)
  • 2 tomatoes cut into bite-sized pieces (or sub. cherry tomatoes)
  • 1- 8oz. container crumbled feta cheese
  • Toss.
  • Serve and top with raspberry vinaigrette dressing (only takes a drizzle). Makes a great lunch or side.

Momma's Lazy Southern Chicken Casserole

  • 2 cups cooked chicken (We bring home rotisserie chicken at least a couple of times a week; I freeze the leftovers until i have enough to make this)
  • 1 can (10.75 ounces) Cream of Chicken soup
  • 1 pint sour cream
  • 1 sleeve Ritz crackers
  • 2 tablespoons butter
  • Combine soup and sour cream in a large bowl till well blended. Add in chicken and mix thoroughly. Spread mixture in 2-quart baking dish. Place crackers in ziploc bag; pound to smithereens. Melt butter in microwave; stir crackers just to moisten. Sprinkle cracker mixture on top of casserole. Bake at 350 for about 20 minutes until crackers are browned and casserole is bubbly.
  • This is a sinfully rich dish which may be made less so by using low-fat sour cream, low-sodium soup, and Chinese noodles or baked croutons instead of the butter and crackers for the topping. It can be made ahead and refrigerated until just before you pop it in the oven.

Momma's Breast Ever Apple Almond Chicken

  • 4 boneless, skinless chicken breast
  • 1 cup slivered almonds
  • 1 medium apple, peeled, cored and cut in 1/4-inch pieces (I like to use a sweeter variety such as Red Delicious or Jonathans)
  • 4 ounces Brie cheese, cut in 4 slices and frozen
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 cup chicken broth
  • Prepare chicken pieces: Using small sharp knife, cut into the fat end of the meat; cutting back and forth almost to the edge in both directions until you make a pocket. Stretch with your fingers, if necessary, being careful not to break through the sides. Set chicken aside.
  • In large skillet, melt butter over medium heat; toast almonds until lightly browned. Remove nuts; set aside. Cook apple in same pan until lightly browned and caramelized. Remove apples; set aside. Add oil to same pan; increase heat to medium high.

Into each chicken breast "pocket," place a slice of frozen cheese; add in nuts and apples to fill. Carefully place chicken in skillet and cook about 4 minutes on each side or until nicely browned. Reduce heat to medium low; add in broth; cover and simmer about 15 minutes.

  • This is delicious and you only have to clean one pan!

WBKZ Interns’ Crock-pot Lasagna

(*original recipe is based on 3 ½ quart slow cooker- I have a large 5 quart crockpot-so I double the recipe to feed the interns and hungry bunny clowns!)

  • Prep time- 20 minutes
  • Cook Time-Low 4 hours High 2hrs (might need a little bit longer in a bigger crockpot)
  • Standing Time- at least 10-15 minutes to make it easier to get out of the pot.
  • Ingredients:
  • Nonstick cooking spray
  • 1 lb bulk mild Italian sausage (turkey sausage is very tasty also!)
  • 1 26 oz jar of your favorite chunky pasta sauce
  • ¾ cup of water
  • 12 no-boil lasagna noodles (barilla’s work the best)
  • 1-15 oz container ricotta cheese
  • 1-8 oz pkg shredded Italian cheese blend (or just mozzarella works perfectly too!)
  • Lightly coat your crock-pot/slow cooker. Turn on, cover and let warm up while prepping.
  • In large skillet/dutch oven cook sausage until brown. Drain off fat. Stir in pasta sauce and water.
  • Take about ½ cup of the meat mixture to cover the bottom of your cooker. (You might need more if you have a bigger cooker)
  • Layer noodles to fit into the cooker on top of the meat mixture,

may need to break them to fit into cooker. Top noodles with 1/3 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of shredded cheese. Repeat layers until cooker is filled ending with meat mixture at the top.

  • Cover and cook on low heat setting for 4-6 hours or on high heat setting for 2-3 hours.

Sprinkle with remaining shredded cheese before serving. Replace cover and let stand before serving.

Watermelon Salsa Recipe

  • 3 cups watermelon, seeded and chopped
  • ½ cup green pepper
  • 2 tbsp lime juice
  • 1 tbsp cilantro, chopped
  • 1 to 2 tbsp jalapeno pepper
  • ½ tsp garlic salt
  • Combine all ingredients; mix well.
  • Cover and refrigerate at least 1 hour.
  • Makes about 3 cups. Recipe can be doubled.
  • Serve with any grilled meat, chicken or fish.
  • Or just serve with tortilla chips, sour cream and 1 cup salsa for snacking while waiting to click those elusive leaves or flakes.
  • This can be made ahead and served the next day. Will stay fresh in fridge in tightly sealed container for up to a week.


  • This is a favorite recipe from bunny clown staffer's friend (We serve this with our Easter Ham! YUMMY!)
  • 1/2 CUP SUGAR
  • (Dressing will hold together for long time in fridge)

Wildhare’s Simply Divine Fudge

  • Prep time 10 minutes. Chilling time: 1 hour to 1 ½ hours
  • ½ cup butter (2 sticks)
  • ¼ milk (can use 1%, 2% or whole milk-Don't use skim milk! We use 1% and it's delicious!)
  • 1 1/2 cups semi-sweet real chocolate chips(12 oz. bag of chips)
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • microwave safe mixing bowl
  • hand mixer
  • wax lined or butter square baking pan
  • In large microwave safe mixer bowl combine butter, milk and chocolate chips.
  • Microwave on HIGH for 1 ½ to 2 minutes or until butter and chocolate are melted. Stir in powered sugar at cup at time (just to coat it with the melted chocolate)
  • Add vanilla.
  • Using hand mixer beat at medium speed, scraping bowl often, until smooth about 2 to 3 minutes.
  • Spread in square baking pan. (Can score it lightly before refrigerating)
  • Chill until firm about 1 to 1 ½ hours.
  • Cut fully and store in airtight container.
  • Toffee Fudge: melt ½ cup toffee chips with chocolate chips, butter and milk;

after spreading fudge in the pan, sprinkle 2 tablespoons of crushed toffee chips over top of fudge, then gently press into fudge.

  • Andes Mint Fudge: melt ½ cup of chopped Andes Mints with chocolate chips, butter and milk; after spreading fudge in the pan, sprinkle 2 tablespoons of crushed Andes Mints

over top of fudge, then gently press into fudge.

  • Peppermint Patties Fudge: melt 3 patties with chocolate chips, butter and milk; after spreading fudge in the pan, sprinkle 1 chopped patty over top of fudge,

then gently press into fudge.

  • Super Chocolate: melt ¾ cup or 1 extra cup of chocolate chips to the butter, chocolate

and milk; after spreading fudge in the pan, sprinkle with chopped WHITE CHOCOLATE BITS over top of fudge, then gently press into fudge.

  • (note..don't let bunny clowns have more than one piece per day or they will be bouncing off the ceilings. It's like a triple espresso for them...)

Katey's easy chicken and dumplings:

  • Ingredients:
  • Chicken breast (approximately 2-4 breast diced up)
  • Chicken broth (one large or three small cans)
  • 1 package of frozen mixed vegetables for soup
  • Jiffy all purpose baking mix 2 cups
  • 2/3 cups milk
  • In soup type pan boil chicken broth, diced chicken and package of frozen mixed vegetables for approximately an hour.
  • In a bowl combine Jiffy baking mix and mild until blended. Spoon dough onto boiling chicken mixture. Cover tightly and reduce heart to simmer. Simmer for 12-15 minutes and then serve it up!