1/2 lb Hamburger, Browned
4 Cups Potatoes, Diced
3/4 Cup Onions, Chopped
1/4 Cup Flour
3/4 Cup Carrots, Shredded or Diced
8 oz Velveeta
3/4 Cup Celery, Diced
1 1/2 Cups Milk
1 Teaspoon Dried Basil
3/4 Teaspoon Salt
1 Teaspoon Parsley Flakes
1/4 Teaspoon Pepper
3 Cups Chicken Broth
1/4 Cup Sour Cream
Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
Sunday, January 30, 2011
Broccoli Slaw Salad
1 Bag Broccoli Slaw
1 Package Noodles, Crushed (You will not use the seasoning)
1/4 Cup Sunflower Seeds
1/4 Cup Slivered Almonds
Dressing
1/2 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Cup Cider Vinegar
Combine the salad mixture. In a separate bowl, combine the dressing. Toss over salad.
1 Package Noodles, Crushed (You will not use the seasoning)
1/4 Cup Sunflower Seeds
1/4 Cup Slivered Almonds
Dressing
1/2 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Cup Cider Vinegar
Combine the salad mixture. In a separate bowl, combine the dressing. Toss over salad.
Thursday, January 20, 2011
Chicken Quesadillas
I made this last week for dinner. It is perfect for those nights when you need something fast for dinner. I got it off of life-should-be-delicious.blogspot.com.
2 Chicken Breasts, Cooked and Shredded
1-2 Cups Montery Jack Cheese
1/2 Cup Prepared Ranch Dressing
1/4 Cup Diced Green Chilies
1 Small Can Shoepeg Corn
1/2 Cup Salsa
Flour Tortillas
Butter
Combine chicken, cheese, dressing, chilies, corn and salsa. Mix well. Butter one side of tortilla. Place chicken mixture on unbuttered side of tortilla and fold in half to seal. Place on greased baking sheet. bake at 375 degrees for 15 minutes or until golden brown and slightly crispy. Serve with guacamole, salsa, and more ranch dressing.
I used the normal size flour tortillas and got about 10 quesadillas out of this recipe. Also, I had never bought shoepeg corn before. I googled it and found that it is a white, sweet corn. We found it on the canned vegetable isle. I do think you could probably use canned corn and it would be just fine. If you do use canned corn, I probably wouldn't use a whole can.
2 Chicken Breasts, Cooked and Shredded
1-2 Cups Montery Jack Cheese
1/2 Cup Prepared Ranch Dressing
1/4 Cup Diced Green Chilies
1 Small Can Shoepeg Corn
1/2 Cup Salsa
Flour Tortillas
Butter
Combine chicken, cheese, dressing, chilies, corn and salsa. Mix well. Butter one side of tortilla. Place chicken mixture on unbuttered side of tortilla and fold in half to seal. Place on greased baking sheet. bake at 375 degrees for 15 minutes or until golden brown and slightly crispy. Serve with guacamole, salsa, and more ranch dressing.
I used the normal size flour tortillas and got about 10 quesadillas out of this recipe. Also, I had never bought shoepeg corn before. I googled it and found that it is a white, sweet corn. We found it on the canned vegetable isle. I do think you could probably use canned corn and it would be just fine. If you do use canned corn, I probably wouldn't use a whole can.
Wednesday, January 19, 2011
Pizza Casserole
My Aunt Arlene said that she makes this casserole all of the time to take to people in the ward who need a meal brought in and she always gets rave reviews. My mom made this dish while we were home for New Years. It was really good and the kids loved it.
1 Pound Hamburger
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
1/2 Can of Milk
1 (6 oz.) Can Tomato Sauce
1 Small Onion, Chopped
1/2 Green Pepper Chopped
1 Package Egg Noodles, Cooked and Drained
Pizza Spice or Italian Seasoning
Cheddar Cheese, Grated
Brown hamburger with the onion and green pepper. Mix the tomato soup and mushroom soup with the milk. Add soup mixture, seasoning, and noodles to the hamburger. Stir well. Place in a 9x13 casserole dish. Bake at 350 for 30-45 minutes. Top with grated cheddar cheese the last ten minutes.
1 Pound Hamburger
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
1/2 Can of Milk
1 (6 oz.) Can Tomato Sauce
1 Small Onion, Chopped
1/2 Green Pepper Chopped
1 Package Egg Noodles, Cooked and Drained
Pizza Spice or Italian Seasoning
Cheddar Cheese, Grated
Brown hamburger with the onion and green pepper. Mix the tomato soup and mushroom soup with the milk. Add soup mixture, seasoning, and noodles to the hamburger. Stir well. Place in a 9x13 casserole dish. Bake at 350 for 30-45 minutes. Top with grated cheddar cheese the last ten minutes.
White Bean Chicken Chili
Also, while we were home for New Year's my sister, Alyson, made this one night for dinner. It was really good.
1 Pound Boneless Skinless Chicken Breast, Cooked and Cubed
1 Medium Onion, Chopped
1 1/2 Teaspoons Garlic Powder
2 Cans Great Northern Beans, Drained and Rinsed
1/2 Can Chicken Broth
2 Cans Chopped Green Chilies
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Teaspoon Oregano
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper (My sister did a little less)
Boil and simmer for 30 minutes. Take off the heat and add 1 cup sour cream and 1/2 cup heavy whipping cream.
1 Pound Boneless Skinless Chicken Breast, Cooked and Cubed
1 Medium Onion, Chopped
1 1/2 Teaspoons Garlic Powder
2 Cans Great Northern Beans, Drained and Rinsed
1/2 Can Chicken Broth
2 Cans Chopped Green Chilies
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Teaspoon Oregano
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper (My sister did a little less)
Boil and simmer for 30 minutes. Take off the heat and add 1 cup sour cream and 1/2 cup heavy whipping cream.
Sesame Poppy Seed Dressing
We went to my parents house to celebrate New Years. My mom made coleslaw while we were there and used this recipe as the dressing. I really liked it!
1/2 Tablespoon Dry Onion
3 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Teaspoon Sesame Seeds
1/2 Teaspoon Poppy Seeds*
Place onion, vinegar, sugar, mustard, and salt in the blender. Slowly add oil to blender to make an emulsion (not runny). Remove from blender and add sesame seeds and poppy seeds. This dressing goes wonderful as the dressing for coleslaw. It is like coleslaw with a twist!
* Celery seeds can be substituted for sesame seeds. When my mom made it she uses celery seeds. I think the celery seed went well with the coleslaw.
1/2 Tablespoon Dry Onion
3 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Teaspoon Sesame Seeds
1/2 Teaspoon Poppy Seeds*
Place onion, vinegar, sugar, mustard, and salt in the blender. Slowly add oil to blender to make an emulsion (not runny). Remove from blender and add sesame seeds and poppy seeds. This dressing goes wonderful as the dressing for coleslaw. It is like coleslaw with a twist!
* Celery seeds can be substituted for sesame seeds. When my mom made it she uses celery seeds. I think the celery seed went well with the coleslaw.
Chicken Manicotti
I can't believe I haven't posted this recipe yet. This is one of our family favorites. I am actually making it this weekend for dinner group. Bryon got the recipe from a teacher at school and made it for me for Valentine's Day!
2 Packages Chive & Onion Flavored Cream Cheese
2/3 Cup Milk
1/4 Cup Parmesan Cheese
10 Ounce Package Frozen Chopped Broccoli, Thawed and Drained
14 Manicotti Shells
1 Can Cream of Chicken Soup
1 Can Boned Chicken
Cook manicotti shells in boiling water with two teaspoons salt. Cook for six minutes. Drain. Rinse noodles in cold water. In a separate bowl, combine milk, Parmesan cheese, cream of chicken soup, and chicken. In a sauce pan, melt cream cheese over low heat. Slowly add milk and soup mixture to melted cream cheese. Stir until blended. Remove from heat. Stuff shells using chicken mixture. Arrange in 9x13 baking dish. Pour any remaining mixture over the top. Cover with aluminum foil and bake at 350 degrees for 25-30 minutes.
2 Packages Chive & Onion Flavored Cream Cheese
2/3 Cup Milk
1/4 Cup Parmesan Cheese
10 Ounce Package Frozen Chopped Broccoli, Thawed and Drained
14 Manicotti Shells
1 Can Cream of Chicken Soup
1 Can Boned Chicken
Cook manicotti shells in boiling water with two teaspoons salt. Cook for six minutes. Drain. Rinse noodles in cold water. In a separate bowl, combine milk, Parmesan cheese, cream of chicken soup, and chicken. In a sauce pan, melt cream cheese over low heat. Slowly add milk and soup mixture to melted cream cheese. Stir until blended. Remove from heat. Stuff shells using chicken mixture. Arrange in 9x13 baking dish. Pour any remaining mixture over the top. Cover with aluminum foil and bake at 350 degrees for 25-30 minutes.
Caramel Apple Dessert
I had this recipe this fall at a Supervisor's meeting. It was delicious.
60 Nilla Wafers, Finely Crushed (About 2 Cups)
1/3 Cup Butter, Melted
1 Package (8 Oz)Cream Cheese, Softened
1/4 Cup Sugar
3 1/4 Cup Milk, Divided
8 Oz. Cool Whip, Thawed, Divided
2 Packages (3.4 Oz. Each) Jell-O Vanilla Instant Pudding
1/2 Cup Caramel Ice Cream Topping, Divided
1 Each Red and Green Apple, Chopped (We just used Honeycrisp Apples)
1/4 Cup Peanuts, Chopped
Mix wafer crumbs and butter. Press onto the bottom of a 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip. Spread over crust. Beat pudding mixes and remaining milk with a wire whisk for 2 minutes. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with remaining Cool Whip. Refrigerate for 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.
60 Nilla Wafers, Finely Crushed (About 2 Cups)
1/3 Cup Butter, Melted
1 Package (8 Oz)Cream Cheese, Softened
1/4 Cup Sugar
3 1/4 Cup Milk, Divided
8 Oz. Cool Whip, Thawed, Divided
2 Packages (3.4 Oz. Each) Jell-O Vanilla Instant Pudding
1/2 Cup Caramel Ice Cream Topping, Divided
1 Each Red and Green Apple, Chopped (We just used Honeycrisp Apples)
1/4 Cup Peanuts, Chopped
Mix wafer crumbs and butter. Press onto the bottom of a 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip. Spread over crust. Beat pudding mixes and remaining milk with a wire whisk for 2 minutes. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with remaining Cool Whip. Refrigerate for 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.
Pumpkin Trifle
My mom made this for Thanksgiving dinner this year. It was delicious! I made it again for Christmas dinner and got rave reviews. I am making it again this weekend for dinner group.
Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla
Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water
Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.
Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.
Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla
Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water
Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.
Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.
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