Cheesy Potato Soup

This recipe is from Wendy Farrar in Indianapolis. She makes this every year for the annual ladies Christmas party she hosts and there's never a bite that remains. I served it last year in Columbia City for a ladies Christmas party and it went over just as well. Easy to add some cubed ham or cut up chicken or turkey if you want to make it more of a rounded meal. Super creamy and yummy. 

5 med potatoes, 
1lb. velveeta cheese, 
2 can crm chick soup, 
2 stalks celery, 
1/2 med onion, 3 carrots, 
4 chick bouillon cubes. 

Wendy's directives:
I usually use a few more potatoes than that, and I usually double the recipe...depends how many you expect. Cook the potatoes,carrots, onion, celery together with bouillon cubes, while cheese and soup are melting together in crock pot. When veggies cooked, drain and add to crock pot! Heat together for a little bit and your ready!

Salisbury Steak

1 egg, slightly beaten
1 lb. ground beef
Salt & pepper to taste
1/2 cup flour
1 sm. can mushroom slices (I omit this)
1-2 jars beef gravy

Mix together in order shown above (except gravy). Form into patties. In a
skillet, brown over medium heat on both sides. Reduce heat to mediumlow,
turning over with a spatula until crunchy-crisp on outside, and meat is
done on inside. Heat gravy separately; serve over meat.

Soft taco shells

In our home, we love taco night and while tortillas aren't incredibly expensive, these are a yummy and easy way to cut it down more.

6 cups flour
4 tsp baking powder
2 tsp salt
10 tbsp shortening
2 1/2 cups warm water

Mix then knead and form into 20 balls of dough. Roll as thinly as possible and cook for about 2 minutes on each side in a skillet warmed to med/med high. Don't use anything like cooking spray on the pan or you'll end up frying the tortilla. Yummy served warm or freeze in an air tight ziplock or container. Will also store in fridge, but I don't really know for how long.

Simply Lasagna

Simply Lasagna
Preheat Oven to 350
 Mix together:
     16 oz cottage cheese
     1 1/4 cup mozzarella cheese
     1/4 Parmesan cheese
     1/4 cup parsley
     1 beaten egg
Brown: 1 lb ground beef, drain.
Add: 26 oz jar spaghetti sauce

Layer in 13 x 9 pan (3 times)
     1 cup meat sauce
     3 lasagna noodles
      1/3 of the cheese mixture
ending with 3 noodles and remaining sauce
Sprinkle with 1 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese

Cover tightly w/ greased foil for 45 minutes and without foil for additional 15 minutes
Let stand for 15 minutes before cutting.

Grandma's Cubed Steak

Cubed Steak
Flour
Shoups Seasoning (or salt & pepper)
Oil

Put flour on a plate.  Sprinkle cubed steak with Shoups Seasoning and then coat with flour.  Brown both sides in an oiled skillet.  Place in a baking dish.  Repeat.

Mix about 2 cups of water with the remaining flour on the plate.  Slowly pour into skillet and whisk until smooth and thickened.  Add more water if it's too thick.  Pour over cubed steak.  Cover and bake at 350 for 30 minutes.  You can also put it in the crock-pot on LOW 6-8 hours or HIGH 3-4 hours.

P.S. If you have a non-stick skillet then you probably won't be able to make good gravy.

Eggless Cookie Dough

3/4 cup brown sugar
1/4 cup butter, softened
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
Pinch of salt
1/2 cup chocolate chips

Easy Slow Cooker Refried Beans

Ingredients:

• 1 onion, peeled and halved
• 2 cups dry pinto beans, rinsed
• ½ fresh jalapeno or other hot pepper, seeded and chopped
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

Directions

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Shortcut Stroganoff

1 lb ground beef
1 can cream of mushroom soup
1 can beef broth
1 cup water
2 tsp Worcestershire sauce
3 cups uncooked spiral pasta
1/2 cup sour cream

In a large skillet, brown beef until no longer pink; drain. Add soup, broth, water, and Worcestershire sauce.  Bring to boil.  Stir in pasta.  Cook over medium heat for 15 minutes, stirring occasionally.  Remove from heat.  Stir in sour cream.

Minister's Delight

This is a favorite and is typically completely gone when I bring somewhere.

1 box yellow cake mix
1 can apple pie filling
1 stick butter/marg

Melt the butter, then mix in the dry cake mix. Should be crumbly.
In a crock pot, pour the pie filling into the bottom and spread around so it covers the bottom evenly. Sprinkle the butter/cake mixture onto the apple pie filling.

Crock pot directions: Turn crock pot on low for 2-3 hours.
Oven directions "aka Dump Cake": Cook 20-30 minutes at 350

Excellent served warm with vanilla ice cream.

Variations: You can certainly use any pie filling with the yellow cake mix - I also used a cherry pie filling one time with a brownie mix which was also delicious.

Easy Taco Seasoning

To season 1 lb ground beef:

1 tbsp chili powder
1 tsp cumin
dash of salt or garlic salt
1/4 cup water

Add all ingredients, cook for a few minutes to distribute the seasoning.

Pizza Bread

Officially an appetizer this is a meal in our home with almost enough leftovers for a whole additional family meal (it was at least up until this year) making it a great freezer meal as well.

1 jar spaghetti sauce
4 cups mozzarella cheese
1 tbsp Italian seasoning
1 lb ground beef, cooked and drained
Garlic toast/bread - you'll want 2-3 pieces per person (ish)

Combine in pan and cook on medium/high heat until the cheese is melted. Then transfer to crock pot on warm to keep warm or serve immediately. We use it both as a dip or by spooning it over the garlic toast. Also easy to substitute with sausage, or adding in your favorite pizza toppings.

Cheeseburger Fries

1 pkg (2 lbs) frozen fries
1 lb ground beef, cook and drained
Shredded Cheddar Cheese

Place fries on a tray.  Sprinkle meat over fries.  Sprinkle cheese over meat.  Bake at 425 20-30 minutes.  Serve with ketchup!

Easy Enchiladas

1 can (15 oz) tomato sauce
1 lb ground beef, cooked and drained (or 2 cups cook and shredded chicken)
1 pkg taco seasoning
6-8 tortillas
Shredded cheddar or Mexican blend cheese

Grease 11x7 pan.  Pour enough tomato sauce on bottom to cover it.  Pour more tomato sauce on a plate.  Dip a tortilla in sauce and coat both sides.  Place meat and a little cheese in each tortilla.  Roll up and place in pan.  Repeat until you are out of meat.  Pour remaining sauce over the enchiladas.  Cover with cheese.  Bake at 350 until heated through, 20-30 minutes.

Beef & Bean Enchiladas

3 T Flour
1 t salt
1/4 t paprika
1 1/2 cups milk
1 can (10 oz) enchilada sauce
1 cup shredded cheddar cheese
3/4 lb ground beef
1 medium onion, chopped
1 can refried beans
1 can (4oz) chopped green chilies
1/8 t pepper
1 large tomato, seeded and diced
9 tortillas (fajita size)

In a 1-qt  microwave safe bowl, combine flour, salt, paprika, milk and sauce until smooth.  Microwave, uncovered, on high for 2 minutes.  Stir.  Cook for 4-5 minutes longer, or until thickened, stirring every minute.  Stir in cheese.  Set aside.
Place beans and onion in microwave safe dish.  Cover and microwave on high for 5 minutes, or until meat is no longer pink.  Drain grease.  Stir in beans, chilies and pepper.
Spoon about 1/3 cup meat mixture and 1T diced tomato down the center of each tortilla.  Roll tightly.  Place seam side down in an ungreased 11x7x2 microwave safe dish.  Top with sauce.
Microwave, uncovered, on high for 10 minutes, or until bubbly around the edges, rotating dish twice.

Scalloped Potatoes

4 T butter
4 T flour
2 cups milk
1/2 cup shredded cheddar cheese
1 t salt
1/2 t Worcestershire sauce
1/4 t pepper
4 medium potatoes, peeled and thinly sliced
Paprika, optional

In a small saucepan, melt butter; add flour.  Stir until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese, salt, Worcestershire sauce and pepper.  Cook and stir until cheese is melted.  Place potatoes in a greased 2-qt dish.  Top with sauce.  Cover and bake at 350 for 25 minutes.  Uncover; bake 20 minutes longer or until potatoes are tender.  Sprinkle with paprika.

Sunday night Nachos

This recipe was snagged from Lisa Kester and was a standard meal served in our home nearly every Sunday night the last couple years we were living in Indy before we moved to Col City.

1 lb ground beef cooked and drained
1 - 2lb brick of Velveeta cheese
1 jar cheese whiz
1 - 16 oz jar of salsa or picante sauce (picante has less chunks)

Combine all ingredients in crock pot on low for 2 hours. Serve with nacho chips or doritos. MMMMmmmmmm

Noodle Boodle

Royal Servant's best! :) (Well, at least most typical...)

1 - 1lb box of elbow macaroni (I will often use rotini instead)
1 large can - canned chicken (or use 1-2 cut up chicken breast)
1 cup whipped mayonnaise (such as miracle whip)

Cook noodles, drain, I will often also spray with cool water and drain again. Add in chicken and mayo and mix. Yummy served with Mrs. Dash original seasoning, Parmesan cheese, hard boiled eggs chopped... etc

Corny Chicken

I made this up and my kids named it Corny Chicken.

2 lbs chicken breasts
1 bottle bbq sauce of choice (I used Sweet Baby Ray's and loved it)
6 servings cooked rice
1 can corn(drained)

Cook chicken breasts in bbq sauce - I prefer to put the chicken in the crock pot, pour the bbq sauce over it and let it marinate while it cooks - this turned out to have better flavor than cooking it in the oven.

20 minutes before serving make the rice and drain the corn. Shred chicken and then add the rice and corn. Ends up like a casserole consistency.

I have 3 in my family that don't care for rice and they all love this recipe. If you prefer of course you could just serve the BBQ chicken, shredded or not, over a bed of rice with corn on the side.

Banana Muffins

5 large ripe bananas, mashed
1 egg
½ teaspoon salt
1 teaspoon soda
1 cup sugar
1 teaspoon baking powder
¼ cup butter or margarine, softened
1 cup pecans or walnuts, chopped
1 ½ cups flour

Preheat oven to 375.   Mix all ingredients except flour.   Gradually add flour, stirring lightly.   Pour into greased muffin tins and bake 15-20 minutes or until golden brown.
 

Chicken Broccoli Shells

2 jars (32 oz ea.) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups frozen diced chicken
2 cups ( 8 oz) shredded cheddar cheese
1/4 cup shredded parmesan cheese
20 Jumbo pasta shells, cooked and drained

In large bowl, combine all ingredients (except shells).
Spoon filling into shells.
Place in 1 - 13x9
or 2 - 8x8
Cover and bake for 30-35 min. at 350.
Or cover and freeze for up to 3 months, let thaw overnight, cook as directed.

Fried Rice

2 c. Rice, uncooked
1/4 c. oil
4 c. water
1- 1 1/2 cups chopped onion
1/4 c. soy sauce
1 c. cooked meat (beef, chicken, etc.)
6 eggs


Fry the rice in oil until golden brown.   Add water and onion.   Simmer until rice is tender (about 20 minutes).   Mix in the soy sauce, meat and any optional ingredients.   In a separate skillet, scramble the eggs, and then add to rice mixture.   Serve immediately or cool and freeze.
Freezing Directions:
Freeze in casserole dish, meal sized freezer bags or smaller individual freezer bags.

Serving Directions:

Thaw and reheat in the microwave.

Comments:

I’m not a fan of bean sprouts so I leave them out.   For the meat, I just go to the freezer and pull out the “dibs and dabs” that I have put in there from leftovers or cooking day extras.

I freeze this in 1 C. portions in a small Ziploc container or a quart size Ziploc bag. I heat them up in the microwave at work and then add a soy sauce packet (we accumulate these from somewhere).  

Mom's (Grandma's) Dinner Rolls

2 packages of yeast
1/4 cup of warm water
1 cup of milk
1/2 cup of butter or margarine (margarine is what I use, but you can use either)
1/3 cup of sugar
1 tsp of salt
5 cups of flour, plus
3 eggs, well beaten

Dissolve the yeast in the water, but you can use more than the fourth cup if you want to, because I like---I mean don't put it in the fourth cup because it will foam over.   So use a bigger cup, and put a fourth cup in, I guess.   And you set it aside, and then you heat the milk to scalding, which is before it boils.   Add butter, sugar and salt.   Stir until it is melted, and then you beat in a cup of flour.   And then you add beaten eggs, and the yeast---beat well.   Add another cup of flour, and beat.   Turn out on floured board.   Knead in one or two more cups of flour to make a soft dough.   Cover with Saran Wrap and let rise in warm place until double in bulk.   Punch down and let rise again.   Shape into your favorite rolls, let rise until doubled.   Bake at 325 for 15 to 30 minutes---quite a range there---until golden brown.   Don't over-bake.
I got the recipe from a landlady in Bettendorf, Iowa.   The first time I had them was for Easter in 1957.   When you do it, you gotta make sure you get enough flour in, but don't get too much flour in.   You have to have it a little bit sticky, but not too sticky.   And if you do it a while, you get used to how it's suppose to feel.   It's a favorite recipe of everyone in the family.   We can't have a meal without it when the children come home.   There's   been times when I've made three or four batches in one weekend for church dinners and things like that.   Each batch makes 30, or you can make less and make 24, but 30 is what I usually go for.   That's about it.   (She then went on to give an updated version).  
I put the yeast with the water, and I put one cup of milk on the stove.   But I don't put anything else on with it; I just put one cup of milk on until it scalds.   And then when it comes to that point then I stick in the butter, and then in another bowl I put the---in bowl, not the pan---in a bowl, I put the sugar and the salt and the eggs, and I beat them real well together.   So when I take the milk off the stove that's got the butter melted, it cools it down enough that I use a whisk while I pour the milk into it and beat like crazy, and it's just the right temperature then for the yeast.   You don't need all that, but it's just how I do it.   I like that way better.   If you put the salt and the sugar in with the milk, then you have that gritty stuff in the bottom of your milk, and that's not necessary.   Because if you put that into the bowl and beat it up with the eggs---that way it's all----there's no waste.   And also too by doing it my way, when I pour the milk, that has the butter melted into it into the eggs and so forth, and use a whisk while I stir it, and that way you can add your yeast right away, and let it sit and bubble, then you add your flour in until----I usually put at least four cups of flour in to start---I don't do that bit of putting a little bit in, and a little bit later.   I mean, I put five cups of flour in, and then I dump it out on the table then, with flour on the table, and I can just tell when it's done.   I mean, I can tell when it's got enough flour in it.   You don't want too much flour in because it makes it hard.   You knead it until it doesn't stick to everything.   Got it?
 

Crock Pot Breakfast Casserole

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours

Punch Bowl Cake

1- 9x13 cake of choice, I use Chocolate
2- packages instant chocolate pudding made up
2- 8 ounces Cool Whip (softened)
1- cup Hershey chocolate syrup
6 -skor or heath bars crumbled

Cut cake into 3rds
Put one 3rd in bottom of punch bowl.
1/3 of each of the next 4 items
Repeat layers ending with candy crumbs
Allow at least 12 hours before serving

Kim's Chili

2 lbs ground beef, browned and drained
3 cups Chili Beans (I make my own, roughly equivalent to 2 cans)
2 Onions, chopped
1 Green Pepper, chopped
2-3 Tomatoes, diced
2 T Chili Powder
2 Cloves Garlic, crushed
2 t Salt
1-2 cups Water

Put all ingredients in a slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours.   Serve with cheddar cheese, crackers, cornbread, and cooked macaroni if you'd like

Meal-In-One-Potatoes

1/2 pound freshly ground turkey (or beef)
1/2 cup finely chopped onion
1 teaspoon minced garlic (1 clove)
1 cup canned, red kidney beans, drained
1 8-ounce can tomato sauce
1/2 cup chili sauce
1 teaspoon dried oregano leaves
1/4 teaspoon salt
4 medium baking potatoes

In a medium skillet, cook ground turkey, onion and garlic until turkey is browned; add remaining ingredients except potatoes.   Bring to a boil; reduce heat.   Simmer 5 minutes.   Cool and freeze in a 1-quart bag.

To serve, thaw filling.   Prepare and bake potatoes in a preheated 400 degree oven for 1 hour or until done.   Heat filling until bubbly.   Split tops of baked potatoes lengthwise. and fluff pulp with a fork   Top each potato with filling.   Makes 4 servings.

Peanut Butter-Chocolate Cake

Cake:
2 cups flour
1 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup peanut butter
2 eggs
1/4 cup marg.
Beat with an electric mixer on low speed until combined. Beat on Med/High speed for 3 minutes.
Then if desired add 1/2 cup mini chocolate chips.

Topping:
In a separate bowl combine:
1/2 cup flour
1/2 cup brown sugar
Using a pastry blender cut in 1/4 cup peanut butter and 3 tbsp marg until the mixture resembles course crumbs.
If desired mix in 1/4 cup mini choc chips.

Pour batter in greased 13x9x2. Sprinkle evenly with topping. Bake at 375 for 30 minutes or until toothpick comes out clean.

I also tend to drizzle homemade chocolate icing or melted milk chocolate over the top after baking.

Vanilla Extract

One bottle (750ml) of cheap vodka

10 extract grade vanilla beans.   I buy from Vanilla Products USA on Ebay.   http://stores.ebay.com/Vanilla-Products-USA

Cut the beans into little pieces, about an inch long or split the beans lengthwise (you can then cut each into smaller pieces, a few inches long, if you want—the key is to OPEN the beans and expose as much of the bean as possible to the alcohol for extraction).

Put the beans in the alcohol (I use a ½ gallon mason jar) and close tightly, storing in a dark place for at least six weeks. Shake daily or at least every couple days. It will still look clear for several weeks and then will almost suddenly start turning darker. At the end of six weeks, it should be a very dark amber/brown color, about the color of pancake syrup. (Store bought is as dark as it is because of added coloring.)

At the end, you can decant into something else, straining beans; some seed flecks may remain in the liquid. Store in a cool, dark place and it will keep for a very long time. You may wish to use darker bottles for storage or gift-giving.

Put the used beans in sugar to make a wonderful vanilla sugar or double up the “used” beans to make a new batch.

Orange Creamsicle Dessert

1 package (8 or 9 rectangles) of crushed graham crackers
1/8 cup of powdered sugar
1/4   cup butter melted
1   3oz package of orange Jell-O
1/2 cup boiling water
1/2   cup cold water
2   medium oranges (for zest and juice)
3/4   cup sour cream
3/4   cup sugar
1   cup heavy cream
2   cups of marshmallows

Combine graham crackers and powdered sugar.   Add melted butter.   Press into bottom of 9x13” glass pan. Set aside.   Stir together orange Jell-O and boiling water for 2 minutes. Add cold water and stir. Let cool.   In mixer combine orange zest, juice, sour cream and sugar.   Add Jell-O and heavy cream. Beat on high speed for 5 minutes.   Gently stir in marshmallows. Pour into glass pan. Refrigerate for 4 hours.

Homemade pop tarts pops

FOR THE TWO-BITE POPTARTS
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving.
 

Buckaroo Stew

This is a hearty beef meal that we served over egg noodles. Other options would be serving over rice or hamburger buns.

A new family favorite and earned 4 1/2 stars on a 5 scale rating!

Brought to you by the "Family Favorites from the Homeschool Kitchen" compiled by the Homeschool Legal Defense Association.

1 lb. sirloin tip, cut to bite size pieces
15 slices (about one pack) of bacon
1 small onion, chopped
2 16oz cans pork & beans
1 16 oz. can of kidney beans, drained
1 cup ketchup
1/4 cup brown sugar
1 tbsp liquid smoke
3 tbsp vinegar
salt and pepper to taste (we didn't find it necessary!)

Brown beef on all sides in a skillet over medium heat. Transfer to a slow cooker. Cook bacon in same skillet until crispy. Remove, drain, and chop. Add to beef. Brown onion on medium heat in same skillet. Add onion and all remaining ingredients to slow cooker. Cover and cook on low 6-8 hours. Serves 6-8.

We found low on 2-3 hours was fully appropriate since everything was cooked for the most part. Served over egg noodles, it fed our family well for dinner and then 2 adult portions remained for lunch leftovers. 

Homemade Caramel Sauce

1 can Sweetened Condensed Milk

OVEN METHOD:
HEAT oven to 425°F. Pour sweetened condensed milk into 9-inch pie plate. Cover with foil. Bake in a water bath by placing pie plate in a larger shallow pan.
Fill larger pan with about 1/2-inch hot water to surround
pie plate. Bake 1 1/2 hours or until thick and caramel colored.
Carefully remove from oven; remove pie plate from shallow pan. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel sauce in refrigerator. Bring to room temperature or heat until warm to serve.

STOVETOP METHOD:
POUR sweetened condensed milk into top of double boiler. Place over boiling water and cover. Simmer 1 1/2 hours over medium-low heat, stirring occasionally, until thick and caramel-colored. Remove from heat. Whisk caramel until smooth. Cool 20 minutes before
serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve.

I actually made it in my crockpot. Remove lid, plus can in crock pot. Fill crock around can with water, until water is 2/3rds covering can. Set crock pot on high for 4 hours. Remove and stir until smooth. Decadent.

Beef Stew

2 lbs beef chuck, cut in 1 ½ inch cubes
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 tablespoon salt
1 teaspoon sugar
½ teaspoon paprika
¼ teaspoon pepper
Dash allspice
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 can diced tomatoes
½ can green beans
½ can corn
½ can peas

In Dutch oven, thoroughly brown meat in 2 tablespoons hot oil, turning often.   Add next 9 ingredients and enough water to cover.   Simmer for 1 ½ hours, stirring occasionally to keep from sticking.   Add vegetables. Cook 30-45 minutes, or until vegetable are tender.

Refreshing Punch

Great for weddings, open houses, showers, etc.

Mix together in gallon container:
1 cup sugar
2 pkg raspberry, cherry, strawberry or fruit punch Kool-Aid
Add:
1 48 oz can pineapple juice
1 large can frozen orange juice (thawed)
1 small can frozen lemonade (thawed)
8 cups water (I could only fit 5 in the container-I added the other 3 when serving)
Mix well and freeze.

To serve, allow to thaw in the refrigerator for about 1 1/2 days or until slushy.
Check it a few hours before you need it.   If it is still too frozen, you can leave it at room temp or microwave to obtain slushy state.
Pour in punch bowl with the additional water and 1 liter of 7-Up (refrigerated)

Serves 25 people  

Mexican Lasagna

1 pkg 8" flour tortillas
1 lb ground beef
1 (17 oz) can whole kernel corn, drained
1 cup prepared salsa
1 (15 oz) can tomato sauce
1 pkg taco seasoning mix
1 (16 oz) cottage cheese
2 eggs
1 tsp oregano
1 1/2 cups shredded Cheddar and Monterrey Jack cheese blend.


Heat oven to 375 degrees.   Brown meat & drain.   Add corn, salsa, tomato sauce & taco seasoning mix.   Simmer, stirring frequently for 5 minutes.   In a separate bowl, combine cottage cheese, eggs & oregano.   Line bottom of greased 13 x 9 baking dish with 5 tortillas, overlapping edges.   Top with half the meat mixture.   Spoon all of the cottage cheese mixture over meat.   Repeat tortillas & meat mixture.   Top with cheese.   Bake for 30 minutes or until cheese melts and casserole bubbles.   Let stand for 10 minutes before cutting & serving.

Starbucks Frozen Frappuccino

3/4 cup double strength coffee
2 cups ice
1 cup milk
3 tablespoons sugar
3 tablespoons chocolate or caramel syrup
Whipped cream

    *   Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
    * To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
    * CARAMEL Version:
    * For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
    * MOCHA Version:
    * For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

I make my own chocolate syrup so it doesn't have HFCS but I haven't tried any caramel recipes.
 

Chocolate Syrup

1 1/2 cups sugar
1 cup water
1 cup cocoa powder (if you like dark chocolate you could use dark cocoa powder)
dash salt
1 tsp vanilla

Mix ingredients together in a pan.   Boil 3-5 minutes, stirring constantly!   It won't be as thick as the store stuff but the flavor is pretty much the same.

It makes about 2 cups so I have a Tupperware container that I keep it in so I can pour it out easily.   Keep in the refrigerator.

Brownies

1 cup butter or margarine, melted
2 cups sugar
2 teaspoon vanilla extract
4 eggs
1 1/3 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
1. Heat oven to 350°F. Grease 13x9-inch baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Variations:
Add a bag of chocolate chips
Add a bag of peanut butter chips
Substitute maple flavoring for the vanilla flavoring
Pour half the batter in the pan, lay your favorite chocolate bar on top (plain chocolate, toffee, caramel filled, etc), top with remaining batter.

Chicken Parmesan

1 egg
1 t salt
¼ t pepper
6 boneless, skinless chicken breasts
1 C Italian bread crumbs
2-4 T butter or olive oil (I use oil)
14 oz jar pizza sauce (spaghetti sauce works just fine)
6 slices mozzarella cheese (or 2 C shredded)
grated Parmesan

1. Beat egg, salt, pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in oil in skillet (you just want to brown the outside, not cook it thoroughly).   Arrange chicken in slow cooker.
  2. Pour pizza sauce over chicken.
  3. Cover. Cook on LOW 6-8 hours.
  4. Layer mozzarella cheese over top and sprinkle with Parmesan. Cook an additional 15 minutes.

If you double this recipe, you might want to take the chicken out, put it in a casserole dish, then sprinkle with cheese.   Bake/broil until the cheese is browned slightly.

Burgundy Beef Tips

2 lbs Stew Meat
1 can Cream of Mushroom
1 pkg Onion Soup Mix
1/2 cup Burgundy Cooking Wine

Combine all ingredients in a crock-pot and cook on LOW 8 hours or HIGH 4 hours.  Serve over egg noodles.

Baked Oatmeal

3 cups Quick Cooking Oats
1 cup Brown Sugar
2 Eggs
1 cup Milk
1/2 cup Butter, melted
1 tsp salt
1 tsp cinnamon
2 tsp Baking Powder

Mix all ingredients together and pour into a greased 8x8 pan.  Bake for 45-50 minutes at 350.  Serve warm with milk.

I also enjoy adding a cup of something extra.  Blueberries, chocolate chips, apples (1/2 can of apple pie filling).  I assemble this the night before and  have Ryan put it in the oven when he leaves for work!

White Chicken Chili

4 boneless chicken breasts
1/2 cup chopped onion
2 cloves garlic, minced
16 oz can white shoepeg corn, drained
2-4oz cans chopped green chilies
1 t cumin
2-14 oz cans white/Great Northern Beans, UNdrained

Boil chicken in 4 cups water; chop into tiny pieces and return to stock.  In oiled skillet, saute' onion and garic until tender; add to chicken.  Add corn, cumin, and chilies; bring to a boil.  Add beans, reduce heat and simmer until well heated-20-25 minutes.  Top with crushed tortilla chips and shredded Monterrey Jack Cheese.

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