Just Call Me Lunch Lady

Philly Cheesesteak Sloppy Joes

2012-01-31T12:35:00.000-06:00

Philly Cheesesteak Sloppy Joes

1 pound ground beef
1 small onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
6-8 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook until the liquid has reduced.

Split open the buns and butter the insides. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. These are SOOO delicious! I am definitely making these again!

Sopapilla Cheesecake Pie

2012-01-22T14:24:00.002-06:00

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/4 cup honey
Preheat an oven to 350. Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar and cinnamon. Pour butter over top of crescent roll dough and then sprinkle with the cinnamon/sugar mixture. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Cinnamon Pancakes

2012-01-16T11:52:00.000-06:00

In a medium bowl, combine these dry ingredients together.

1 1/2 cups all-purpose flour
3 Tbsp white sugar
1/2 tsp salt
4 tsp baking powder
1 Tbsp Cinnamon

In a separate bowl, combine these wet ingredients together:

2 eggs beaten
1 Cup of milk (or a little more if your batter isn’t runny enough for you)
2 Tbsp Corn Syrup
1/4 Cup butter or margarine, melted
1 Tbsp vanilla

Add them to the dry ingredients and mix well.

Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook.

Serve warm with syrup – or you could use this delicious Maple Icing Syrup:

1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)

Combine all of these ingredients and pour over your cinnamon bun pancakes.

Andes Mint Chocolate Cookies

2012-01-04T10:19:00.003-06:00

If you are looking for an easy, delicious cookie recipe, then this is it! I'm not really a "mint" fan, with the exception of Andes mints. I remember when I was younger, and we would go to Olive Garden, and that was my first experience with Andes mints. They used to keep the mints in a box by the hostess counter. On my way out, I'd always "sneak" a handful. Maybe that's why they don't keep them there anymore. Anyways, here's the recipe. Simple and yummy. My favorite kinds!

1 box of Devil's Food Cake Mix
1/2 cup vegetable oil
2 eggs
1 pkg. of Andes Mints

Mix the dry cake mix with the oil and eggs. Once they are incorporated together, roll the mixture into 1 or 2 inch balls (your preference). Place on a cookie sheet and bake for 7-10 minutes at 350. You want them barely done, so watch carefully so they don't get overcooked. Immediately when you remove them from the oven, place a mint on top of each cookie. It will take a few minutes, but once the mint melts, use the back of a spoon to spread the chocolate and mint around the top of the cookie, like frosting. Cool completely until chocolate frosting is set.

These are so delicious and rich. Try them today!

Baked Ham and Swiss Sandwiches

2011-12-23T14:24:00.001-06:00

1 stick of butter
1 onion, finely chopped
2 T. dijon mustard
2 t. Worcestershire sauce
3 t. poppy seeds
1/2 lb. shaved ham
8 slices of swiss cheese
1 pkg. (12 count) Hawaiian Sweet Rolls

Melt butter in medium skillet. Saute onion until tender. Stir in mustard, worcestershire, and poppy seeds. Simmer for about 5 minutes. Keep the rolls in one big section, like they're packaged, but take a large, serrated knife and cut the tops off (keep them together). Put the bottom half into a 13 x 9 pan. Spread about 3/4 of the onion mixture onto the bottom half of the rolls. Layer on the ham and swiss. Place tops of bread back on top and then spread the remaining onion mixture over top. Cover tightly with foil. At this point, you can refrigerate them until you are ready to bake. Bake at 350 for 30 minutes. Remove foil and cut into individual sandwiches.

These are really yummy! I made these the other night and everyone loved them. I served them with a nice broccoli salad and some chips. Easy and delicious!

Barbecue Chicken Dip

2011-12-18T13:26:00.000-06:00

2 c. cooked, chopped chicken (I used part of a rotisserie chicken)

8 oz. cream cheese, softened

1/2 c. sour cream

1/2 c. ranch dressing

1 c. barbecue sauce (I used Sweet Baby Ray's brand)

1 1/2 c. shredded, cheddar cheese

1 bunch of green onions, sliced

Mix together chicken, cream cheese, sour cream, ranch, barbecue sauce, and 1 c. of the cheese. Spread into a 8 x 8 baking dish. Top with remaining 1/2 c. of cheese and green onions. Bake at 350 for 30-35 minutes, or until bubbly. Serve with tortilla chips.

You could easily turn this from barbecue dip to buffalo dip by switching out buffalo sauce for the barbecue sauce.

Sausage Cheese Balls

2011-12-14T21:10:00.006-06:00

I've made this recipe for years, but recently found the same recipe with the addition of cream cheese. I had to try it and was definitely skeptical. I mean, if it's not broke don't fix it, right? But isn't everything better with cream cheese? So here you go. You're welcome.

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese (sharp works best), shredded

Preheat oven to 400F.

Mix all ingredients until well combined. It will get messy and sticky. Roll into 1-inch balls and place on a lightly greased baking sheet. Bake for 15-20 minutes, or until brown.

Sausage Noodle Bake

2011-12-10T13:59:00.001-06:00

1 lb. ground sausage
8 oz. egg noodles
1 can of cream of chicken soup
8 oz. sour cream
1/2 c. crumbled blue cheese
1 small can of mushrooms, drained
1/4 c. chopped green peppers
1/2 c. bread crumbs
2 T. melted butter

Cook your noodles according to package directions. I like to use the Amish noodles. They really knock the "comfort level" of this recipe up quite a few notches. While the noodles are cooking, brown your sausage until it is brown and crumbly. Drain. Stir the mushrooms and green peppers into the sausage. Once the noodles are done cooking, drain them. Mix the soup, sour cream, and blue cheese in a saucepan. I use the same pan I used to cook the noodles. Why dirty up a whole new pan, right? Stir continually over medium heat, about 5 minutes, or until the cheese has melted. Dump the drained noodles right back into that soup/cheese mixture and then you might as well go ahead and dump in the sausage mixture, as well. Give it all a good stir, then pour it into a greased 11 x 9 baking dish. Sprinkle with bread crumbs and pour the melted butter over top. Bake in a 350 oven, uncovered, for about 30 minutes.

I made this today and it is one of the first dishes I have made in quite sometime that was worthy enough to put on the blog. So, you'd better make it!

Biscuits and Gravy

2011-11-09T09:42:00.003-06:00

Biscuits:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted
Gravy:
1/2 pound bulk pork sausage
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown.
Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

This was a super easy recipe. I know if I can do this, you can. It made just enough to serve 4 people, so if you want more, you may need to double the recipe.

Ranch Chicken Tacos

2011-10-25T09:29:00.002-05:00

1/2 cup ranch dressing
1/4 cup reduced-fat sour cream
1 packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
1 rotisserie chicken, skin removed and shredded
8 flour tortillas
shredded lettuce
1 tomato, chopped
4 green onions, sliced
1 (4 ounce) can sliced black olives
1 avocado - peeled, pitted and diced (optional)
1 cup shredded Colby-Monterey Jack cheese

Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. Super yummy!!

Lasagna

2011-10-21T09:51:00.001-05:00

1 pound ground beef
1 pound Italian sausage
1/2 cup warm water
1 cup sliced black olives
1 pinch basil
2 teaspoons garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons dried sage
1 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon dried onion flakes
2 (14 ounce) jars marinara sauce
1 (16 ounce) package lasagna noodles
8 ounces ricotta cheese
1 pound mozzarella cheese, shredded

Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.Preheat the oven to 375 degrees.Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.Bake, covered, for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10-15 minutes for a nice melted cheese topping.

Twice Baked Potatoes

2011-08-17T10:24:00.002-05:00

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350. Bake potatoes in preheated oven for 1 hour. You want them tender, but not mushy.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. If your potatoes are smaller then, instead of cutting them in half, remove only the top portion and discard it. To the scooped out potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

A Day in Paradise

2011-06-02T20:28:00.004-05:00

This year's ladies meeting theme was, "A Day in Paradise". It was one of our best decorated themes, by far! However, it was a lot of work! Our initial menu for the meeting was the Cafe Rio Pork Salad. However, due to last minute budget cuts, we had to change the menu. Coming up with something three days before the meeting, added a little extra stress--all my planning went down the drain. We decided on Chicken Kabobs, Baked Potatoes, Salad, and Hawaiian Rolls. For dessert, we had a choice of cheesecake or pound cake with fresh berries. On the Kabobs we put: chicken (that I marinated in teriyaki sauce), red onion, green bell pepper, mushrooms, pineapple, and cherry tomatoes. I won't call it a complete disaster, but it wasn't one of my shining moments of my cooking career. For one, it was my first time making kabobs. Secondly, I had to leave the cooking up to a few 20-something guys on the grill. Thirdly, it was a LOT of tedious work getting it ready. So, if you are looking to do a luau theme for over 100 people (we had about 130), don't choose kabobs unless you have a LOT of help. Lesson learned!

We borrowed a huge umbrella from the local home improvement store to be our centerpiece for the platform. It added a really nice touch.

This was the registration area as you entered the church. The pergola was a lot of work to put up and take apart, but it really was the 'wow factor' when you entered.

All over the gym walls, we had the nets and leis along with several driftwood signs painted with exotic location names on them. The ladies did a really good job putting it all together.

The sand on the table was a nice touch, along with shells and miniature beach lounge chairs.

Cheesesteak Pizza

2011-05-12T15:03:00.000-05:00

1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
1 small onion, halved and sliced
1 teaspoons canola oil
2 garlic cloves, minced
1 prebaked 12-inch pizza crust
3/4 cup pizza sauce
2 ounces cream cheese, cubed
2 cups (8 ounces) shredded provolone cheese, divided
1 cup shredded or julienned cooked roast beef
1/3 cup banana pepper rings
1/2 teaspoon dried oregano

In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano.
Bake at 450° for 10-12 minutes or until cheese is melted.

Note: It's important to slice the peppers and onions very thinly, otherwise, it will be messy to serve and eat. Also, I couldn't find shredded provolone cheese, so I bought a package that was sliced and layered it on. It worked great. For the roast beef, I used regular lunch meat that I shredded beforehand.

I made two pizzas with this recipe. I doubled all the ingredients, except the peppers, onions, and mushrooms. The size of the peppers and onion I used, I had plenty to split between two crusts. Super yummy!

Chicken Tamale Casserole

2011-04-20T17:35:00.003-05:00

As you may have already figured out, I really like to cook casseroles. I found this recipe awhile back and finally got around to trying it. I tweaked a few things and it turned out fantastic! This one is a definite keeper. It was so easy and would be great to make when company is coming over. So delicious!

1 1/2 cups shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preheat oven to 400°. Combine 1/2 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 1 cup cheese. Bake for an additional 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Shredded Beef Tacos

2011-03-25T09:31:00.002-05:00

I've been lagging on my posting lately. Please forgive me. I have been cooking, I promise. And while there have been no major cooking disasters, there haven't been any cooking triumphs, either. Nothing worthy enough of a blog post.
But here's one I really liked this week. Shredded Beef Tacos. Yummy. A lot of people like to make tacos or mexican night every week. It's an easy meal to make that each family member can tailor to their own tastes. Today's recipe is a nice twist on tacos. The same good stuff, but with a little jazz added to it!

3-4 lb. chuck roast
1 medium onion, sliced into rings
2 pkg. taco seasoning
1/4 c. of water
Flour Tortillas

Put the roast into a crock pot. Cover with onion rings, one package of taco seasoning, and water. Cook on low for 8 hours (or on high for four hours), or until tender. Shred beef with two forks and add remaining package of taco seasoning (I only used half the package). Stir together, add a little water if needed, and cover. Cook on high for another half hour, or so. I used this time to prep all my taco toppings.

For our toppings:
Shredded lettuce
Shredded cheddar cheese
Pico de Gallo (Wal Mart has some in the produce section that is super yummy)
1 can of black beans (drained and rinsed)
Sour Cream

These were super yummy and made taco night seem not quite so boring! Try this, you will not be disappointed!

Never underestimate the power of good equipment

2011-03-03T15:25:00.002-06:00

I have been married for 12 years and have never owned a whole set of really good knives. I have a few pieces from Cutco and those have been really good to me. However, the few of those that I have are serrated. And when it comes to chopping certain veggies, trimming meat, and doing several other things, those type of knives just don't work, no matter how good they are! So, since I'm on a Wal-Mart budget, I went there and found a really nice chef's knife from Chicago Cutlery. I spent about $20 on it, but now that I have it, I don't know what I ever did without it! I've been flying through my chopping, cutting and prepping in half the normal amount of time it used to take me!
If you aren't a good cook, maybe you just need better tools.

Here are a few things I've thought of that every cook needs to have:

!. Cutting Board and Good Knives: If you can't get a whole set of knives, then start with the basics (i.e. paring knife, chef's knife, serrated bread knife, 6 inch chopping knife). Look for knives that are made from one piece of metal, they'll be sturdier and last longer.

2. Mixing Bowls: They're not just for mixing. You'll use these for a LOT of things. FInd a set that comes with three or four different sizes to nest inside each other.

3. Measuring Cups and Spoons: A 2 cup pyrex measuring cup is a must, along with a set of nesting cups (1 cup, 1/2 cup, 1/3 cup, 1/4 cup) and spoons (1 Tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon).

4. A good set of pots and pans. These are worth the splurge, because they will last you a lifetime if you take good care of them.

5. Lastly, a timer! Don't assume you'll remember when to take it out. Especially if you have children. They suck every last brain cell out of your head and cause you to forget things you never thought you'd forget. Trust me.

Marinated Ranch Chicken

2011-02-28T10:05:00.002-06:00

4 boneless, skinless chicken breasts
1 package ranch dressing mix
1 tbsp red wine vinegar
2 tbsp olive oil

Combine the dressing mix, vinegar, and olive oil in a large resealable plastic bag. Add chicken and toss to coat thoroughly. Marinate in refrigerator overnight, turning bag a few times. Remove chicken from bag and discard marinade. Broil on high (or grill it, if you prefer) for 10-15 minutes, or until no longer pink in the middle.

This chicken was SO moist and flavorful. A super easy recipe that you will not regret making!! I actually left in in the fridge for two nights, and it still turned out fantastic. This will be a new favorite with my family!

Amish Breakfast Casserole

2011-02-25T11:35:00.002-06:00

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
1 tsp salt
1/2 tsp pepper

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Super Yummy! A nice twist on a hash brown casserole for a breakfast or brunch. I actually made it for dinner one night and served it with a salad and some croissants.

Rich and Cheesy Macaroni

2011-01-13T08:08:00.002-06:00

My husband is a macaroni and cheese connoisseur. Because of that fact, I am constantly trying new macaroni and cheese recipes. I made this recipe last night, and he was in heaven! He said it was his most favorite I've made so far. So, here it is. It is delicious, if I do say so myself.

2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process cheese (Velveeta), cubed
1-1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.

Fried Mustard Cubed Steaks

2011-01-13T08:03:00.001-06:00

This was one of those recipes that as I was making it, I felt it was going to be a horrible mistake. But, boy was I wrong! This was so delicious and the meat was so tender! Everyone in the family enjoyed it. I promise, you will not be disappointed!

1 bottle of Dijon mustard (I used the WalMart brand)
1-1/4 cups water
6 beef cubed steaks (1/3 pound each)
2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. of oil to 375°.
Fry steaks, two at a time, for 3-4 minutes on each side or until crisp and lightly browned.

Chunky Chicken Soup

2011-01-11T16:04:00.004-06:00

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

In a large skillet over medium-high heat, brown chicken in oil or until no longer pink. With a slotted spoon, transfer to a 5-qt. slow cooker. Add the onion, carrots, celery and corn. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream.
Cover and cook 30 minutes longer or until heated through. Very good on a cold day! I'm normally not a fan of 'cream of potato' soup, but it works very well in the soup. I also think this would be an excellent filling for chicken pot pie.

Bacon Wrapped Stuffed Jalepeno Peppers

2011-01-09T15:35:00.003-06:00

8 large jalapeno peppers
1 package (3 ounces) cream cheese, softened
1/2 cup finely shredded cheddar cheese
1 teaspoon Cajun seasoning (I use Tony Chachere's)
8 bacon strips

Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.
Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 minutes or until bacon is crisp. Discard toothpicks. Serve immediately.

These are not really spicy, at all. And they are VERY addictive! So double the batch because everyone will love these!

Buffalo Style Catfish Strips

2011-01-05T10:07:00.001-06:00

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound catfish fillets, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (I prefer Frank Jr.'s)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.

Pioneer Woman Cinnamon Rolls

2010-12-18T17:48:00.003-06:00

I don't know if you've ever visited the Pioneer Woman's Tasty Kitchen site, but it is well worth the time it takes to browse. There are so many delicious recipes. I also ordered her recipe book and these cinnamon rolls are really delicious. They make a very good gift for neighbors, pastors, mailmen, etc. They make a big batch, so be prepared for a big mess and lots to hand out, or eat in the closet by yourself (not that I'd ever do that).

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Jambalaya

2010-11-10T07:20:00.002-06:00

6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 pound cubed cooked ham
1/2 pound cubed cooked chicken
1/2 pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the bacon just before serving, and heat through.

Serve with a good, hearty bread and a salad and you've got an amazing meal that everyone will love!

Makes about 8 generous servings.

Mini Pumpkin Butterscotch Muffins

2010-11-08T13:14:00.006-06:00

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Preheat oven to 350 degrees. Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

If you don't lick the batter bowl clean, then you should get about 48 mini muffins. These are heavenly! You must try them right now. Get off the computer and go make them. NOW!

Beef Stew Pie

2010-11-04T10:37:00.006-05:00

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
2-1/4 cups water, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
4 medium potatoes
1-1/2 cups sliced carrots
2 tablespoons minced fresh parsley
Pastry for single-crust pie (9 inches)

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.
Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
Meanwhile, wrap potatoes in aluminum foil and bake in a preheated 350 oven for 1 hour. Potatoes should be almost done, but still firm. Remove from foil and cut into bite-size chunks. Skin should slide right off, but it is okay if left on.
Cover carrots with water in a medium saucepan. Bring to boil, then reduce heat and simmer until tender (about 10 minutes).
Once the beef mixture has simmered and meat is tender, combine the remaining flour and water until smooth; gradually stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish.
On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings.

While this dish sounds like a lot of work, it really isn't all that difficult. Preparation is the key. It is a magnificent dish you HAVE to try!

Chicken Chile Lasagna

2010-11-02T15:59:00.004-05:00

1 pkg. (8 oz.) cream cheese, softened
8 green onions, chopped
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups Chicken Broth
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas
Directions
In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. baking dish. Top with two tortillas, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
I also think this would be good made as enchiladas. Simply fill the tortillas with the chicken mixture, roll up and place seam side down in the baking dish. Then pour the cheese sauce over top, top with remaining cheese, and bake as directed on recipe. Very rich = Very delicious!

Cheeseburger Meatloaf

2010-10-28T14:15:00.002-05:00

1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef (90% lean)
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese

In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10-in. x 6-in. rectangle. Spread remaining ketchup over meat to within 1/2 in. of long sides and 1-1/2 in. of short sides. Top with mustard and relish.
Place four cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11-in. x 7-in. baking pan.
Bake at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing.

I think adding some crumbled bacon before rolling up the meatloaf, would be an excellent addition. I may try that the next time I make this. It is a hit with everyone at my house!

2010-10-27T08:29:00.002-05:00

I've got to figure out a way to organize this blog better! As I spent the better half of an hour searching through everything I've posted before, I realized there are a LOT of recipes on here but it's hard to find them! Hmmm...what to do, what to do? I wish I wasn't so technically challenged. Any ideas?

Hot Italian Patties

2010-10-27T08:21:00.002-05:00

1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
1 medium onion, thinly sliced and separated into rings
8 slices part-skim mozzarella cheese
8 slices French bread (3/4 inch thick)
1/4 to 1/2 cup butter, softened

In a saucepan, combine the tomato sauce, basil, pepper flakes and garlic powder. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes.
Meanwhile, shape sausage into four thin oval patties. In a skillet over medium heat, cook patties until no longer pink; remove and keep warm.
In the drippings, saute onion until tender. Place a slice of cheese on four slices of bread; layer each with a sausage patty, onion and remaining cheese. Top with remaining bread. Butter the outsides of sandwiches.
On a griddle or in a large skillet, toast over medium heat until both sides are golden brown and cheese is melted. Serve with herbed tomato sauce for dipping. Makes 4 hearty sandwiches.

I got this from a taste of home cookbook and it's been a favorite around our house for quite sometime. Even with the onions, the kids always enjoy these!

Crunchy Potato Wedges

2010-10-12T09:38:00.004-05:00

I have had a hankering for crunchy potato wedges for quite sometime. I love to get them at our local grocery store with some fried chicken, but wondered if I could make them at home and have them taste just as good. So I began the search for a recipe. Here's a conglomeration of all the recipes I found and it worked perfectly! YUM! Super YUM!

INGREDIENTS:

4 tsp. salt
1/2 tsp. ground black pepper
2 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 c. vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk (If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using)
1/2 tsp. baking soda

INSTRUCTIONS:

Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.) Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

It sounds like a lot of work, but it really isn't all that difficult. It is definitely worth the little bit of extra effort it takes. Also, the cayenne pepper adds a bit of heat to the potatoes. If you don't want that extra heat, then just leave it out!

Cooking Hiatus

2010-10-07T10:21:00.004-05:00

Due to a sports injury, I'm sidelined for awhile. It's hard to cook with crutches. When I do try, everything gets a lot messier! And, since my husband is not very adept in the kitchen, for the last week and at least one more week, it's paper plates and frozen food for us! I'm ready for some good food again, aren't you?

Baked Ziti

2010-09-23T14:21:00.003-05:00

5 lb. ground beef
1 T. onion powder
1 T. dried oregano
1 T. dried parsley flakes
3 lb. ziti pasta (penne or mostociolli works, too)
8 lb. bottle of Ragu pasta sauce
8 c. mozzarella cheese, divided
1/2 c. grated parmesan cheese

Cook pasta in boiling water until al dente (almost done), drain. Cook ground beef with onion powder, oregano, and parsley until beef is no longer pink. Drain well. Stir pasta sauce into meat and heat to boiling, stirring occasionally. Pour pasta, parmesan cheese and 2 c. of mozzarella into the sauce. Mix well. Pour into greased pan and top with remaining mozzarella cheese. Bake covered at 350 for 30 minutes. Uncover, and bake about 15 minutes longer or until cheese is melted and pasta is bubbly. Serve with french bread! About 25-30 servings, depending upon serving size.
This is a favorite of the kids at school and it doesn't cost too much either. You can skimp on the ground beef, if you need to and no one will notice. Also, you may not need all of the pasta sauce, it just depends upon your taste. This is also a dish that can easily be made the day before and then bake it on serving day to save some time.

Herbed Chicken Parmesan

2010-09-09T06:44:00.002-05:00

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 jar tomato-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken. Sprinkle evenly with the remaining Parmesan and provolone cheese. Broil 2 minutes or until the cheese melts.

Serve over Angel Hair Pasta. This is DELICIOUS!

Baked Oatmeal

2010-09-06T21:08:00.004-05:00

I have never had anything like this before in my life. I am not even an oatmeal fan. However, I was looking for something to add into the morning breakfast rotation for the kids. This is amazing! It comes out somewhat like the consistency of a soft, moist granola. You could eat it plain, with a spoon. But, I spooned it into a bowl and stirred in a little milk with it. It was really great! I'm going to store it in the fridge and in the morning try to microwave individual servings with a little milk and see how it turns out. A whole recipe will last us several days if it works like I hope. Try this, you will not be disappointed!

3 cups old fashioned oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries

Preheat oven to 350 degrees.
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a greased 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.

Cafe Rio Pork Salad

2010-07-22T09:21:00.003-05:00

I had this several years ago at a friends house and instantly fell in love with it! It is a bit time consuming, but it is well worth the effort! Some of the items you could easily make ahead of time to save on preparation time. Also, some of the items you could buy pre-made (like the black beans, pico, and guacamole). You also could use crushed up corn chips instead of frying the tortillas strips. But if you take all the shortcuts, you won't come out with the same great dish. But whatever you do, don't skip the pork, rice, and dressing recipes. They are what make it!

Café Rio pork
6 lbs. pork
1 16 oz. bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock pot and fill it 1⁄2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce remaining ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Café Rio Dressing (the best ever)
1 buttermilk ranch dressing packet
I cup buttermilk
I cup mayo
2 tomatillos (remove husks and dice)
1⁄2 bunch of cilantro
1/2-1 clove garlic
Juice of 1 lime
1/2 -1 small jalapeño, seeds removed

Use a food processor or blender to blend all the ingredients well. Store in air tight container and refrigerate.

Cafe Rio rice
In sauce pan sauté:
2 TB butter
1 yellow onion, chopped
4 cloves garlic

In large pot bring to a boil:
6 2/3 cups water
8 tsp. Chicken bullion
1/2 bunch cilantro, chopped
2 tsp. Cumin
2 small can diced green chilies
1 TB lime juice
1/2 tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Black Beans [I just used a can of black beans without anything else, but this recipe looks good too]
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Pico de Gallo
Chop & mix:
4 tomatoes
1/4 purple onion
1/4 bunch cilantro
2 cloves garlic
1/2 tsp. Lime
1 tsp. Salt

Guacamole
2 ripe avocados gently mashed
1 minced garlic clove
1 tsp course salt
1-2 chopped tomatoes
1/4 chopped red onion
1/2 cup chopped cilantro
2 TB lime juice

Lettuce
Red & Green leaf lettuce, shredded

Crispy Strips
I use a pizza cutter to cut tortillas into strips and then fry them.

Salad Order
Warm tortilla
Shredded colby & monterey jack cheese
Pork
Rice
Beans
Lettuce
Pico de Gallo
Guacamole
Cilantro
Parmesan Cheese
Crispy chips
Dressing

You can also serve with a wedge if lime.

Mile-High Sandwich Round

2010-06-26T16:31:00.003-05:00

1 (1-pound) round loaf bread
1/3 c. mayonnaise
1 tsp. dried italian seasoning
1/2 tsp. pepper
1 medium onion, thinly sliced
1 small green pepper, seeded and cut into thin strips
1 stalk of celery, sliced
1 T. olive oil
1 pound of sliced deli ham
1 1/2 c. shredded cheddar-mozzarella cheese blend

Slice off top 1/4 of bread loaf: set aside. Hollow out bottom, leaving a 1/2 inch shell.
Combine mayo, italian seasoning and pepper. Brush half of mixture inside bread shell. Set aside bread shell and remaining mayo mixture.
Cook onion, green pepper, and celery in oil in large skillet over medium-high heat, stirring constantly, about 5 minutes or until tender.
Arrange half of ham in bread shell, and top with half of vegetable mixture; sprinkle with half of cheese. Top with remaining ham; spread remaining mayo mixture over ham. Top with remaining vegetable mixture and cheese. Replace bread top, wrap in foil, and bake at 400 for 30 minutes or until thoroughly heated. Cut into six wedges and serve immediately. This is a very messy sandwich and you may need a knife and fork to eat it, but it is well worth the mess!

Sausage Stuffed French Loaf

2010-06-10T09:07:00.006-05:00

I found this in one of my many Southern Living cookbooks. I collect cookbooks, you know. And the Southern Living ones happen to be my favorite! I'm not a big sausage fan, but Chad really likes it. Having the mix of ground beef and sausage seems to tame the taste down a bit. So it makes both of us happy. This big sandwich is man-sized for a man-sized appetite. When we eat this, I usually serve it with a good, cool, cucumber-tomato salad and some chips. It makes for a nice summer-time meal that pleases everybody (even the kiddos)!
And please take note: I took pictures this time!

1 (1 pound) loaf French bread
1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion, chopped
1 cup shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon fennel seed
2 tablespoons butter or margarine
1 garlic clove, minced

In a skillet, brown beef, sausage and onion; drain.

Cut off ends of loaf; set ends aside. Hollow out center of loaf with a long serrated bread knife, leaving a 1/2 inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.)

Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well.

Spoon meat mixture into shell; replace loaf ends, securing with wooden toothpicks. Melt butter in saucepan. Add garlic; cook about 1 minute. Brush butter mixture over loaf. Wrap loaf in aluminum foil, leaving open slightly on top; place loaf on baking sheet.

Bake at 400 for 25 minutes or until loaf is heated and cheese melts. Slice into 6 servings.

Poppy Seed Chicken Menu for a BIG crowd

2010-05-21T08:06:00.004-05:00

I have made this many times for my family and we have always enjoyed it. One day I brought it to school for leftovers and my friend Bobbie tried it. She loved it and immediately asked me to change the menu of the ladies meeting from roast beef to the chicken. I was a little leery of doing it in such a massive quantity, but it turned out to be a big hit. All 175 ladies loved it!

40 lb. boneless chicken breasts, cooked and cut into cubes
7-50 oz. cans of cream of chicken soup
13 lb. sour cream
3/4 c. poppy seed
24 sleeves of Ritz crackers, crushed
24 sticks of butter, melted
20 lb. of rice, cooked

Mix chicken, soup, sour cream, and poppy seeds in a BIG bowl (or several batches). Divide evenly among 8 steam table pans. Sprinkle with crushed crackers. You will use about 3 sleeves per pan. Drizzle with melted butter. Bake at 350 for about 45 minutes or until crackers are slightly browned on top. Serve over top of rice. This recipe will serve about 200 people.

With the chicken, we served green beans (8-6 lb. cans), Sister Schubert rolls (7 bags of 30 rolls), and salad (6-3lb. bags). I also made about 5 gallons of tea and lemonade with bottled water. For dessert we had strawberries over pound cake with whipped cream.

The Best Brownie Recipe by FAR!

2010-05-11T21:45:00.003-05:00

I like fudgy brownies. I am not known for my brownie making skills. In fact, when I do make brownies they either turn out hard as rocks or totally under-baked. I found this recipe on the box of baking chocolate I had hanging out in the pantry. I won't even tell you why I suddenly got a hankerin' for brownies at 9:00 at night. However, this recipe turned out to be heaven sent. It is better than any box mix or any other recipe I've tried in the past. They turned out perfectly fudgy, just like I like! One day, I will stop being lazy and I will start taking pictures to add to my posts. That would really be helpful. However, until that day, you'll just have to trust me on this. Make these brownies!

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cups butter or margarine (1 1/2-sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extraxt
1 cup all-purpose flour
1 cup pecans or walnuts, coarsely chopped (optional)

Preheat oven to 350 degrees. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan.

Bake for 30 to 35 minutes, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months..

Makes about 24 brownies.

Baked Potato Pizza

2010-05-06T08:54:00.004-05:00

You have GOT to try this! It was delicious! We have a hole-in-the-wall joint in Evansville called, "The Slice" and they make a version of this. So I did some experimenting and came up with my own! It was very good and pretty close to the original. You could easily make your own homemade pizza crust, but I'm not a professional, so Jiffy mix is what I used.

* 1 (6.5 ounce) package pizza crust mix
* 3 medium unpeeled potatoes, baked and cooled
* 1 tablespoon butter or margarine, melted
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried Italian seasoning
* 1/4 teaspoon salt
* 1 cup sour cream
* 1/2 package of dry ranch salad dressing mix
* 6 bacon strips, cooked and crumbled
* 3 green onions, chopped
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup shredded Cheddar cheese

Directions:

1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees F for 5-6 minutes or until crust is firm and begins to brown.
2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder, salt, and Italian seasoning. Add potatoes and toss. Mix sour cream and dry ranch mix. Spread sour cream mixture over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Buffalo Chicken Wraps

2010-04-15T21:36:00.004-05:00

Those of you that know me, know that I love all things buffalo. I crave it constantly. I think if my stomach would allow it, I'd eat it at every meal. The other teachers at school make fun of me because I add hot sauce to everything. Maybe it's those cajun roots that are deep inside of me. Whatever the reason, this is a good recipe. I found it in an old Taste of Home Magazine and it is now at the top of my list. It actually wan't too spicy. My 7 year old is following in my footsteps and she even liked it. However, if you're kids are not as brave as mine, you could easily leave a few of the chicken strips out after frying them and just not dip them in the buffalo sauce. Theirs would be just plain chicken wraps. And that's ok, too. But buffalo style sure is good!

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)--I actually used Mission Brand Jalepeno-Cheddar Wraps
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Directions:
In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.
In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Drain on paper towels.
In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with the lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.

Sloppy Joes for a crowd

2010-03-23T14:04:00.004-05:00

5 pounds lean ground beef
1-1/4 cups chopped onion
1-1/4 cups chopped green bell pepper
2-1/2 teaspoons garlic powder
1 tablespoon and 2 teaspoons prepared yellow mustard
3 cups ketchup
1/4 cup barbecue sauce
salt and pepper to taste

Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
3. Serve on hamburger buns.

Makes about 32 sloppy joes

My new favorite Banana Bread

2010-03-15T21:49:00.003-05:00

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

One loaf we ate right away. The second loaf we are savoring each morning for breakfast this week. The rest, I wrapped tightly and froze. You HAVE to make this. It is DELICIOUS! It is, by far, the best banana bread recipe I've ever made! Eat your heart out, Southern Living!

Chipotle Bean Burritos

2010-03-04T18:12:00.005-06:00

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

I found this in an old Cooking Light magazine. At first, I thought I'd have a hard time finding the chipotle chile powder. However, I found it very easily in the spice section at our local Wal-Mart. But I guess you could easily use regular chili powder if you wanted. But the chipotle gives it a smokier, spicier flavor. And don't let the 1/2 tsp. amount fool you. More than that and it would be too spicy.
I was a tad leary at first when I made this, because Chad is usually not a fan of meatless meals. But he didn't even notice it was missing. The burritos are very filling and both kids even like it, too! This recipe is a good one for the budget and one that is a definite keeper!

Red Velvet Cake Balls

2010-02-23T08:41:00.007-06:00

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
2 packages chocolate bark, regular or white chocolate (I usually buy one of each and then do half of the balls white and half regular. You probably won't use it all.)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix the crumbled cake thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package. I prefer to use a double boiler on the stove, that way the chocolate doesn't get hard. I start with about half the package and add squares as needed. My cousin, Lori, puts a glass bowl in an electric skillet, then pours water in the skillet. She simmers the chocolate in the glass bowl and it stays soft that way, as well. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I found this recipe over at Bakerella's sight. I'm not a big baker, but these tasty little balls are so easy, even I can do it! If you make these one time for any party or get together, you'll never be allowed to show up again without them!

You can easily substitute a different flavored cake mix if you'd like.

Crock Pot Meatloaf

2010-02-18T08:59:00.004-06:00

Who knew you could make meatloaf in the crockpot? Not me! But I made this the other day and it turned out heavenly! You should try it. And soon.

* 2 eggs
* 3/4 cup milk
* 2/3 cup seasoned bread crumbs
* 2 teaspoons dried minced onion
* 1 teaspoon salt
* 1/2 teaspoon rubbed sage
* 1 1/2 pounds ground beef
* 1/4 cup ketchup
* 2 tablespoons brown sugar
* 1 teaspoon ground mustard
* 1/2 teaspoon Worcestershire sauce

Directions

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

Cooking when counting calories

2010-02-16T10:23:00.002-06:00

In December, I went for a checkup to a new doctor and we discussed some different things going on with my body. Along with some other recommendations, she told me I needed to add in more vegetables to our diet. Well, duh! Who doesn't? So after the first of the year, I decided to be more careful in what I cook. Mainly trying to count calories and stay within the 2,000 calorie recommendation as well as making healthier choices. So we've started small steps like: not buying soft drinks for home, switching to whole wheat bread, switching to skim milk, and cutting out the fatty snacks like chips and cookies. One of the websites that was very helpful in getting started was the USDA. It gives lots of recipes and meal planners to get you started.
My main complaint so far is that cooking is just not as fun anymore! Having a meat and two vegetables with a salad is only so interesting after awhile. I will say that I am even more prepared than I ever have been before. I've been spending one day getting everything ready for the week. Then during the week, I just have to grab things and go! I don't know how long it will last, but it has been fun giving it a try!

Pecan Cheesecake Pie Recipe

2010-01-27T16:44:00.004-06:00

Ingredients:

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Makes 8 servings

Fruit Pizza

2010-01-03T19:14:00.002-06:00

Sugar Cookie Crust:
3/4 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Cook for 10-12 min. @ 350 degrees

Topping:
1/2 of cream cheese (4 oz.), softened
1/6 cup powder sugar
1 small or 1/2 big container of cool whip

Mix the cream cheese and powder sugar until soft and smooth then add in the cool whip.
Place any kind of fruit on top and refrigerate and enjoy! I personally, like to add blueberries, sliced strawberries and sliced kiwi. But you can add anything you like. This is a good dessert!

Chicken and Wild Rice

2009-12-07T12:21:00.003-06:00

4 chicken breasts
1 1/2 tsp. seasoning salt
1 box Uncle Ben's Wild Rice
1 can of cream of chicken soup
1 c. milk

Season chicken breasts with seasoning salt. Lay in a lightly greased 2 qt. casserole dish. Mix Wild Rice, seasoning packet (comes in the box), soup, and milk. Pour over chicken. Cover with foil and bake at 350 for 1 1/2 to 2 hours. I like to take off the foil the last 5 or 10 minutes of baking to lightly brown the top. I found this recipe years ago on the back of the rice box. It's been a family favorite of our for a long time! It makes about 4-6 servings, depending upon the size of the breasts.

Grandma's Sweet Potato Casserole

2009-11-28T18:13:00.004-06:00

3 c. mashed sweet potatoes (about 5 medium sweet potatoes)
1/2 c. white sugar
1/2 c. packed brown sugar
2 eggs
1 stick of butter, softened
1/2 c. milk
2 tsp. cinnamon

Mix ingredients with a mixer. Spread into a 13 x 9 dish.

1/2 c. flour
1/2 c. brown sugar
3/4 c. pecans, chopped
1 stick of butter, melted

Mix flour, brown sugar and pecans. Sprinkle on top of potato mixture. Drizzle melted butter over pecan topping. Bake for 30-45 minutes at 350.

Note: Don't waste time peeling the sweet potatoes. Boil them whole and then let them cool. Split the skin open with a knife and it will slide right off! This is a family favorite for years!

Flat Bread Tacos with Ranch Sour Cream

2009-11-09T19:07:00.003-06:00

1 c sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans,rinsed and drained
1 can (14-1/2 oz) diced tomatoes,undrained
1 envelope taco seasoning
1 Tbs hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits
Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese

In small bowl,combine sour cream,dressing mix and lemon juice;chill until tacos are ready to serve.
In large skillet cook beef over med. heat until no longer pink;drain. Add the beans, tomatoes, taco seasoning and hot pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 c meat mixture. Sprinkle with toppings, if desired.

Made these tonight and they will definitely go in the rotation. Amazing!

Ladies Luncheon

2009-11-07T20:33:00.003-06:00

Today we had our ladies luncheon at Edgewater Grille in Newburgh. The theme was 'happiness' and each table head was supposed to decorate their table in the theme of 'what makes them happy'. One thing that makes me happy is candles! I love candles. But I needed a little more to go on than just candles. So while my Mom was here, we went to Hobby Lobby to get some nice fall decorations. Some of the other table themes were: princess theme, smiley face theme, Starbucks coffee theme, and another fall theme. I'll let you guess which one is mine!
The reason I'm putting this on my Lunch Lady blog is since I have a centerpiece tab on the side bar. And also, the centerpieces can give you some ideas to go on if ever in need of a centerpiece idea!
We had a really great time. We had about 40 ladies come and it made for a really special day!

Penne Gorgonzola with Chicken

2009-11-03T18:56:00.003-06:00

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I made this tonight for dinner. It was absolutely heavenly!!!

Buttery Soft Pretzels

2009-10-24T20:44:00.002-05:00

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Chicken Enchiladas

2009-10-08T19:57:00.006-05:00

4 boneless, skinless, chicken breasts
30 oz. enchilada sauce
1 can diced green chilies
1 can black beans, rinsed and drained
10 flour tortillas
2 c. Mexican shredded cheese

In crock-pot, combine chicken, enchilada sauce, chilies and beans. Cook on low heat for 8 hours. Remove chicken breasts; shred with two forks. Put 1/2 c. sauce mixture into each of two 9 inch square, greased, baking dishes. Stir in 1 cup of sauce into shredded chicken. Roll about 1/3 c. of chicken mixture into each of the tortillas. Put five enchiladas into each baking dish (they will be tight). Spread remaining sauce over enchiladas. Top both with cheese. Cover one and bake at 350 for 20 minutes. Remove foil and bake for 5 minutes more.
Cover second dish tightly and freeze for up to three months. When ready to serve, thaw in fridge overnight. Remove from fridge 30 minutes prior to baking. Bake as directed for other casserole. Yield: 4 servings each casserole

I made this tonight and it was delicious!

Sante Fe Chili

2009-10-06T20:38:00.004-05:00

1 lb. ground beef
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 small can shoepeg corn
1 can Rotel tomatoes (diced tomatoes with green chilies)
1 11 oz. can vegetable juice
1 envelope Ranch dressing mix
1 envelope taco seasoning mix

Brown ground beef and onion. Drain. Mix all ingredients in a slow cooker. Cook over low heat for 8-9 hours or on high for 4-5 hours. Serve with your favorite chili toppings. Delicious!

Creamy Chicken Rice Soup

2009-09-21T17:27:00.005-05:00

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1/2 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup cooked chicken, diced

Directions:
In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Next time I make this I am going to double the recipe. I served it with some homemade bread and a salad. Yummy!

A Cooking Block?

2009-09-15T18:56:00.002-05:00

You know how on some things in life, you come to road blocks? Road blocks where it seems you've hit the end and you have to figure out how to restart and get going again?
For whatever reason, it seems I've hit a brick wall in my cooking. It seems everything I try turns out wrong! I don't know if I am preoccupied or not paying attention or picking bad recipes.....Who knows? It either turns out undercooked, overcooked, mushy, bad, etc.
I do know one thing, my poor husband and children are quickly losing their patience and I've got to turn it around and start popping out some good meals! Any ideas to help me get going again?

Our Menu at Home this week

2009-09-10T08:38:00.005-05:00

Monday: Golden Burger Spirals, Salad, Bread
Tuesday: Refried Bean Soup, Mexican Drop Biscuits, Salad
Wednesday: Parmesan Chicken I, Green Beans
Thursday: Hamburgers with Ketchup Gravy, Mashed Potatoes, Peas
Friday: Pizza Night!

Golden Burger Spirals
* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1 package (8 ounces) spiral pasta, cooked and drained

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4-6 servings.
This was an awesome recipe! Super easy and delicious!

Mexican Drop Biscuits
* 2 cups biscuit/baking mix
* 1 cup (4 ounces) shredded taco cheese
* 1 can (4 ounces) chopped green chilies, undrained
* 1/2 cup water
* 3 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/8 teaspoon cayenne pepper

Directions:
In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.

Chili Tots

2009-08-31T16:22:00.004-05:00

1 pound ground beef
2 cans chili
1 can tomato sauce
1 can sliced black olives
1 can chopped green chilies
2 cups shredded cheddar cheese
1-32 oz. package frozen tater tots

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili, tomato sauce, olives, and chilies. Transfer to two greased 8 in. square baking dishes. Sprinkle with cheese; top with tots.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35-40 minutes or until heated through. I uncovered mine at the end and let it bake a little longer to brown the tots.
To use frozen casserole: Remover from freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 and 1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Our Menu at Home for this week

2009-08-31T16:15:00.005-05:00

Monday: Crock pot Chili with Corn Chips and Cheese
Tuesday: Hot Dog Twists, Sidesaddle Pork and Beans, Texas 2 Step Slaw
Wednesday: Overnight Egg Casserole, Fruit, Pumpkin-Chocolate Chip Bread
Thursday: Chicken Noodle Dinner, Peas, French Bread
Friday: Pizza Night!

Chocolate Pumpkin Bread
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

Deep Fried Cherry Pies

2009-08-17T20:25:00.003-05:00

1 c. all purpose flour
1/4 t. baking powder
1/4 t. salt
2 T. shortening
1/3 c. boiling water
1 c. cherry pie filling
oil for frying
1/4 c. maple syrup
1/4 c. whipped topping

In small bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until just moistened. Turn onto a lightly floured surface; knead 8-10 times.
Divide dough into four portions; roll each into an 8 inch circle. Place 1/4 c. of pie filling in center of each circle. Fold dough over filling; secure with toothpicks.
In a skillet, heat 1 inch of oil to 375. Fry pies, folded side down, in the oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping. Yield 4 servings.

Our Menu at Home for this week

2009-08-17T20:16:00.006-05:00

I've taken a bit of a break for the past month. I've been quite busy! However, as of tomorrow, school will be back in session. So I should be on a more set schedule where I can get back to posting!

Monday: Spaghetti, Salad, Garlic Bread (Our 'old faithful' meal)
Tuesday: Tex Mex Turkey Burgers
Wednesday:Pork Burritos
Thursday: Leftover Pork used in Sandwiches
Friday: Pizza Night!

Pork Burritos
1 boneless pork shoulder roast (3 to 4 pounds)
1 can diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped jalapeno peppers
1 t. salt
10 flour tortillas, warmed
Sliced avocado and sour cream for serving

Cut roast in half; place in slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapenos and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat in tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 c. pork mixture down the center of each tortilla; top with avocado slice and sour cream. Fold up sides and ends over filling and roll up. Yield: 10 burritos.

No Bake Chocolate Pie

2009-07-22T21:35:00.003-05:00

7 regular sized Hershey Chocolate Candy Bars
20 large marshmallows
1/2 cup milk
2 cups Cool Whip
1 - 9 inch Graham Cracker Pie Crust

Break up candy bars in a medium saucepan. Add marshmallows and milk. Stir over low heat until all is melted and smooth. Remove from heat and let cool. Fold in Cool Whip. Pour into pie crust. Cover and chill for four hours or overnight.

Made this yesterday and feasted on it tonight!

Scalloped Potatoes

2009-07-20T17:57:00.003-05:00

I clipped this from a Taste of Home magazine awhile back and just now got around to trying it. It is delish!

5 large Yukon Gold Potatoes, peeled and thinly sliced (I didn't peel mine and they were still great)
1 stick of butter
3 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 cups milk

Place sliced potatoes in a 9 x 9 baking dish. Melt butter in medium saucepan over medium heat. Add flour, salt and pepper and stir until smooth. Gradually add milk. Stir and cook mixture until boiling and it begins to thicken. Pour over potatoes and gently stir. Cover and bake at 325 for 30 minutes. Uncover and bake another 30-40 minutes or until potatoes are lightly browned and potatoes are thickened. Let stand for about 10 minutes (sauce will thicken as it stands)

Our Menu at Home for this week

2009-07-07T17:25:00.005-05:00

Monday: Salsified Chicken and Rice with Mexicorn
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!

Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted

In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.

Buffalo Wing Hoagies

2009-07-02T14:05:00.004-05:00

2 packages (6 oz.) ready to use Southwestern Chicken Strips
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing

In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings

Sourdough Bread Notes

2009-06-30T13:50:00.004-05:00

1. One thing I have noticed and failed to mention in my original post is a note about metal utensils. When stirring or mixing, I've noticed the dough does not do as well if you use metal spoons or bowls. So, I only use a wooden spoon and a ceramic bowl. Also, I only have two glass loaf pans. The third is a metal loaf pan. Everytime, the one loaf in the metal pan never rises as well as the others. So, metal must react negatively with the bread.
2. The latest thing I have tried is setting two loaves out to rise. With the leftover dough that normally makes a third loaf, I divide it into twelve balls to make rolls. I put them on parchment paper on a cookie sheet and let them freeze. I then transfer them to a freezer ziploc bag. When ready to make them, I put them in the fridge the night before on plate covered with Saran Wrap to thaw. The next morning, I pull them out and let them rise until doubled or tripled in size. Place on baking sheet and bake at 350 for 10-12 minutes or until lightly browned.
3. Lastly, the baked bread freezes well. Wrap it well in Saran Wrap then place in a freezer bag. Usually when I make a batch of bread, we eat one, give one away and freeze the third. This makes for nice last minute gifts.

Our Menu at Home for this week

2009-06-29T19:53:00.006-05:00

Monday: Awesome Roast Beef, Potatoes, Green Beans
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!

Awesome Roast Beef

3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth

Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!

Chicken Ranch Enchiladas

2009-06-24T13:22:00.002-05:00

Chicken Ranch Enchiladas

* 1/4 cup butter
* 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (16 ounce) container sour cream
* 1 (4.5 ounce) can chopped green chilies
* 1 (1 ounce) package ranch dressing mix
* 10 (8 inch) flour tortillas
* 2 cups shredded Mexican cheese blend

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
3. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

I made these this past weekend while my Mom was visiting us. I picked the recipe because I know her and Chad are both ranch fanatics. I could take it or leave it. However, this recipe is DELICIOUS! It was even good the next day for leftovers.

Chicken in Basil Cream Sauce

2009-06-17T10:58:00.003-05:00

Chicken in Basil Cream Sauce
4 boneless, skinless chicken breasts
1/2 c. milk
1/2 c. Italian seasoned bread crumbs
3-4 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1/4 tsp. pepper
1/2 c. chopped, fresh basil
1/2 c. grated Parmesan cheese
egg noodles

Dip chicken in milk, then coat with bread crumbs. Melt butter in skillet over medium-high heat. Brown chicken on both sides and cook until no longer pink in middle (about 10-15 minutes). Remove from skillet and keep warm. Pour chicken broth in same skillet used for chicken and stir, scraping bits from bottom of skillet. Add cream, pepper, basil and Parmesan. Heat to boiling, stirring until slightly thickened.
Place chicken over egg noodles and ladle with cream sauce. MMMMM!

Our Menu at Home for this week

2009-06-15T08:51:00.004-05:00

Monday: Meatball Sub Casserole
Tuesday: Ham and Cheese Calzones
Wednesday: Sloppy Joe Under a Bun
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Pizza Night!

Meatball Sub Casserole
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. cream cheese, softened
1/2 c. mayonnnaise (low fat not recommended)
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. mozzarella cheese
1 jar spaghetti sauce
1 c. water
2 cloves garlic, minced

In a bowl, combine onions, crumbs, Parmesan and beef. Mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in single layer in an ungreased 13 x 9 pan (all of the bread might not be used). Combine the cream cheese, mayo and seasonings. Spread over the bread. Sprinkle with 1/2 c. of the mozzarella cheese.
Combine the sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 for 30 minutes or until heated through.

Our Menu at Home for this week

2009-06-08T12:45:00.004-05:00

Monday: Hot Italian Patties, Chips
Tuesday: Teriyaki Glazed Chicken, Egg Rolls, Rice
Wednesday: Meatball Sub Casserole, Salad
Thursday: Chicken in Basil Cream with Egg Noodles and Salad
Friday: Turkey Ravioli Lasagna, Salad and Garlic Bread

Hot Italian Patties
8 oz. can tomato sauce
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 lb. ground Italian sausage
1 med. onion, thinly sliced into rings
8 slices of French Bread, 3/4 in. thick, buttered on one side
8 slices of mozzarella cheese

Combine tomato sauce, basil, red pepper flakes and garlic in a small saucepan. Simmer over medium-low heat.
Shape sausage into four, thin patties. Cook over medium heat in skillet until browned on both sides and no longer pink in middle. Remove from skillet and keep warm.
Put onion in same skillet used for sausage patties. Cook until onions are slightly browned and tender.
On one slice of French bread (butter side down), put a slice of cheese, a patty, some onions and then another slice of cheese. Top with another slice of bread (butter side up). Cook over medium heat in a skillet or on a griddle until lightly browned.
Use tomato sauce mixture to dip sandwiches in.

Au Gratin Potatoes

2009-06-02T11:00:00.003-05:00

Au Gratin Potatoes

13 lbs. potatoes
1 tbsp. salt
12 oz. margarine
6 oz. all-purpose flour
1 tbsp. salt
3 qts. milk
24 oz. cheddar cheese, shredded
12 oz. bread crumbs
8 oz. margarine, melted

Peel and slice potatoes. Bring to boil and cook until just tender. Drain and sprinkle with salt.

Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.

Add milk gradually while stirring. Cook until thickened.

Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans.

Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz. per pan. Bake at 350 degrees F for 25-30 minutes.

Note: 1 lb. 10 oz. sliced dehydrated potatoes, reconstituted in 5 qt. boiling water, and 1 1/2 oz. salt may be substituted for fresh potatoes.

Serves 55-60

Graduation and Awards Banquet

2009-05-30T08:23:00.005-05:00

Chicken Tetrazzini
Green Beans 4 - 6lb. cans
Salad 2 - 2lb. bags
Garlic Bread - 9 loaves

Chicken Tetrazzini
2 cups margarine
2 cups flour
6 tablespoons Salt
2 teaspoons Ground Black Pepper
4 teaspoons Onion Powder
4 quarts chicken stock
1 gallon milk
6 pounds spaghetti
12 pounds chicken, cooked, cubed
32 ounces mushrooms, canned pieces
2 cups margarine, melted
6 cups bread crumbs, fine, dry
8 cups parmesan cheese, grated
4 tablespoons Salt

Melt margarine. Stir in flour, salt, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.

Break spaghetti in thirds. Cook in unsalted boiling water.

In large chafing pans (you'll need four), divide cooked spaghetti, chicken, mushrooms, and sauce evenly between pans. Mix well.

Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.

Sprinkle with Salt. Bake in 350° F. oven for 30-45 minutes or until browned on top and bubbly. Each pan will serve about 25 people.

Wednesday's Work-Mexican Lasagna

2009-05-28T20:16:00.004-05:00

Mexican Lasagna
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream

Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips

Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.

Friday's Hot Lunch - Pizza Burgers

2009-05-21T16:53:00.004-05:00

Pizza Burgers
Tator Tots
Chocolate Pudding

Pizza Burgers

5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns

Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!

You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.

Our Menu at Home for this week

2009-05-18T08:44:00.005-05:00

Monday: Chicken Nuggets and Macaroni and Cheese
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli

Easy Stromboli

1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers

Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.

Wednesday's Work - Meatloaf

2009-05-13T11:56:00.006-05:00

Meatloaf
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza

Meat Loaf

15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk

SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar

Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.

Macaroni and Cheese

4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese

Directions:

Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.

Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries

DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.

Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans

Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.

Our Menu at Home for this week

2009-05-11T10:10:00.004-05:00

Monday: Spanish Style Chicken and Sausage, Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad

Macaroni and Cheese

2009-05-11T10:03:00.003-05:00

This recipe comes from my good friend Amanda Snyder.

3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni

Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.

Wednesday's Work - Lasagna

2009-05-07T08:04:00.003-05:00

Lasagna
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream

Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese

Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.

Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder

Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.

Our Menu at Home for this Week

2009-05-04T15:38:00.003-05:00

Monday: Fiesta Lasagna
Tuesday: Pepperoni Biscuit Bites
Wednesday: Meal at Church
Thursday: Fried Chicken, Corn on the Cob, Potato Salad
Friday: Pizza Night
Saturday: Pepperoncini Beef (made into sandwiches), Fries

Enjoy!

Friday Hot Lunch - Chili

2009-05-01T08:47:00.003-05:00

Chili
Corn Chips-2 bags
Crackers-1 box Saltines
Cheese-4 c. shredded cheddar
Pudding-1-6 lb. can

Chili
5 lbs. ground beef
1-6 lb. can chili beans
1-6 lb. can crushed tomatoes
2 c. water
1 c. chili powder or chili seasoning mix

Brown ground beef, drain. Add beans, tomatoes, water, seasoning. Mix well. Heat over medium-low heat for 1-2 hours. Serve with all the fixings!

Serves 30

Menu Time Monday

2009-04-26T20:39:00.002-05:00

Sunday: Grilled Sausage, Potato Salad
Monday: Meatloaf, Mashed Potatoes, Lima Beans
Tuesday: Cheddar Bacon Hamburgers, French Fries, Baked Beans
Wednesday: Meal at Church
Thursday: Baked Deli Focaccia Sandwich, Pasta Salad
Friday: Trip to Nashville
Saturday: Trip to Nashville

Wednesday's Work-Roast Beef

2009-04-23T07:46:00.007-05:00

Roast Beef
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp

Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup

Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.

Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper

Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached. Use the gravy from the roast beef to serve over mashed potatoes.

Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.

Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 sticks of butter

Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.

Menu Time Monday

2009-04-20T08:26:00.004-05:00

Monday: Mexican Pizzas, Corn
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas

Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts

Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.

Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.

1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water

Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.

Candy Bar Bouquets

2009-04-16T10:51:00.003-05:00

Candy Bars - We use the fundraising packs from Sam's
Wooden Skewers
Curling Ribbon
Tissue Paper
Container
Floral Foam or Play Dough
Packing Tape

Put the foam or play dough at the base of each container. If you use foam, depending upon the size and weight of your container, it may be top-heavy. So if you are using a light weight container, you may want to consider using the play dough at the base for support.
Tape a wooden skewer to the back of each candy bar. Put desired amount of curling ribbon at the base of each candy bar. Place the skewers in the foam or play dough, putting taller pieces in the back and shorter ones towards the front. Push skewers down further in the front to create a more 'stair-like' effect. Place tissue paper in between skewers to cover up foam or play dough.

This picture is not the best one, as I took it towards the end of the ladies meeting and it had been handled by many people and it was starting to look a little 'sad'. We used these as centerpieces for the eating tables, then we gave them aways as gifts to visiting Pastor's wives and as door prizes.

Ladies Meeting - Lasagna

2009-04-16T09:24:00.005-05:00

Lasagna
Salad 2- 3lb. bags
Corn 6- 6lb. cans
French Bread

Lasagna
6 boxes of lasagna noodles
30 lbs. ground beef
9 lbs. ground sausage
3 gallons spaghetti sauce
3 lg. bags (I think they're 3 lbs. each) mozzarella cheese
1 lg. container Parmesan cheese

Cook ground beef and sausage together until no longer pink. Drain well. Add spaghetti sauce and cook until warmed throughout. Prepare lasagna noodles as directed on boxes. Place a small layer of sauce (about 2 c.) on the bottom of the large chafing pans. Layer noodles (about 6-8 per layer), sauce (about 4-6 cups), a thin layer of mozzarella cheese (about 2 handfuls) and a generous sprinkle of Parmesan. Repeat layers twice ending with a more generous layer of cheese on top. Bake at 350 for 45 minutes to an hour or until bubbly throughout and cheese is melted. This recipe will make five pans worth. Each pan serves 24 generous servings.

French Bread
12 loaves French Bread
6 c. butter
6 T. Garlic Powder or Salt

Combine butter and garlic. Make 25 slices for each loaf. Cut almost all the way through, leaving just enough to hold the loaf together. Spread garlic butter generously between each slice. Wrap in foil. Bake at 350 for 30 minutes.

Wednesday's Work-Enchiladas

2009-04-15T11:07:00.006-05:00

Beef Enchiladas
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.

Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)

Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.

Menu Time Monday

2009-04-13T13:55:00.002-05:00

Well, you will see no menu here this week. Do you want to know why? Every year, my husband and I fill out a bracket for the Mens NCAA College Basketball Championship. And every year we have some type of prize for the winner. In the past some of the prizes have been a massage, dinner out, no laundry, wash the car, etc. This year I won and that's right, Chad has to cook for a whole week! I have no idea what this week holds....

Friday's Hot Lunch-Tater Tot Casserole

2009-04-09T14:47:00.003-05:00

Tater Tot Casserole
Green Beans (one 6 lb. can)
Chocolate Pudding (one 6 lb. can)

Tater Tot Casserole
6 lbs. tater tots
5 lbs. ground beef
1 large and 1 small can of cream of mushroom soup
32 oz. sour cream
4 c. shredded cheddar cheese
salt and pepper, to taste

Brown ground beef, drain. Combine tater tots, ground beef, cream of mushroom soup, sour cream, salt, pepper and 2 c. cheddar cheese. Spread into a large baking pan. Sprinkle with remaining 2 c. cheese. Bake at 350 for one hour or until bubbly throughout.
Makes 25-30 generous servings.

Wednesday's Work-BBQ Chicken

2009-04-08T17:12:00.004-05:00

This menu serves about 50 people.

BBQ Chicken
Baked Potatoes (about 25 pounds will do, depending on the size of the potatoes)
Fried Green Beans
Rolls
Chocolate Cake

BBQ Chicken
48 Boneless, Skinless Chicken Breasts
1 gallon BBQ sauce, your choice (we use Sweet Baby Ray's)
4 pks. onion soup mix

Divide chicken into two large roasting pans. Sprinkle chicken with soup mix (2 pks. for each roasting pan). Pour 1/2 gallon BBQ sauce over each pan. Cover and roast on 250 for 4-6 hours.

Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans

Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.

For the chocolate cake, I use the Dark Chocolate Fudge flavor with Cream Cheese Icing. For 50-60 generous servings, we use 4 boxes of cake mix and 4 cans of frosting. You could easily serve up to 75 with this using smaller servings. The batter is divided among three large cookie sheets. If you microwave the frosting, it will thin it out and make it spread further.

Menu for the week

2009-04-06T08:41:00.002-05:00

Sunday: Sirloin Tips with Mushroom Gravy (this was supposed to be cooked last week but I forgot about Pizza Night!)
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti

Wednesday's Work - Hamburgers

2009-03-31T21:20:00.007-05:00

Grilled Hamburgers - 60 burgers
Grilled Hotdogs - 24 large hot dogs
Baked Beans - one 7 lb. can
Macaroni Salad
Peanut Butter Dessert

Macaroni Salad

3 lbs. uncooked elbow macaroni
12 hard-cooked eggs, chopped
1 medium onion, finely chopped
12 stalks celery, finely chopped
1 cup dill pickle relish
8 cups mayonnaise or miracle whip (half gallon)
1-1/2 cups prepared yellow mustard
3 cups white sugar
1/4 cup white vinegar
2 teaspoons salt

Cook macaroni according to package directions. Drain and rinse well with cold water. Combine remaining ingredients. You may use more or less mayo depending upon how moist you want the salad. Stir in macaroni. Chill.

Peanut Butter Bars
1 yellow cake mix
1 egg
1/3 c. water
1 c. peanut butter
1 can chocolate frosting
1/2 c. peanut butter

Mix cake mix, egg, water and 1 c. peanut butter on low speed. Spread onto greased baking sheet. Bake for 20-25 minutes at 350 or until puffy and lightly browned. Cool completely. Mix chocolate frosting and 1/2 c. peanut butter (if you microwave the frosting and the peanut butter for about 30 seconds, it makes it easier to stir and spread). Spread over top. Cut into squares. We quadrupled this recipe to serve to our Wednesday night crowd.

Menu for the Week

2009-03-29T12:56:00.006-05:00

Sunday: Sloppy Joes and French Fries
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad

Hearty Sausage Sandwich

1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese

In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.