Wednesday, August 31, 2016

Creamy Chicken & Noodles



Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the slow cooker. (I forgot to take pictures of this part—sorry!)

The recipe calls for a 24 oz. package of frozen egg noodles, but I couldn't find frozen ones, so I just used bagged ones. Stir in the noodles, cover and cook another hour. If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve! The recipe calls for serving in bowls, but my kids like more noodles and less broth, so I just added a whole big bag of noodles, which made it thicker than the recipe actually called for, so we served them on plates with some veggies. You do your own thing and it will all be good.

Tuesday, August 30, 2016

Caramel Cake



Ingredients :

3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla

How to make it :

Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing

Ingredients:

2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

How to make it :

Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

Old Fashioned Banana Cream Pie



Ingredients :

1 (9 inch) pie crusts, baked
3 cups whole milk
3⁄4 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Directions :

Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving

Crock Pot Sausage, Green Beans and Potatoes




Ingredients

2 pkgs of traditional rope turkey sausage, cut into half inch slices
6-8 potatoes, peeled and cubed
4 cans of green beans
1 small onion, chopped
salt & pepper to taste
red pepper to taste

Instructions

Place your potatoes in the bottom of your crock pot
Top with your onion
Add your sausage slices and green beans
Sprinkle with salt, pepper and red pepper
Cover and cook on low for 8 hours.

Saturday, August 27, 2016

Easy Beef Mostaccioli



Ingredients:

2 cups uncooked mostaccioli
1 pound ground beef
2 Tbsp chopped onion
1 can condensed tomato soup (10 3/4 oz), undiluted
1 can (8 oz) tomato sauce
1 tsp dried oregano
1/2 tsp salt
1/3 cup shredded mozzarella cheese


Directions:

Cook pasta according to package directions.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain.
Stir in the soup, tomato sauce, oregano, and salt.
Drain pasta; stir into the beef mixture.
Transfer to a greased 1 1/2 qt baking dish. Top with cheese and bake, uncovered, at 350 for 30-35 minutes, or until heated through.

Tuesday, August 23, 2016

No Peek Chicken



1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water 
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and 
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture....
Cover and seal with foil......
Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
Your house will smell amazing!

Monday, August 22, 2016

Oatmeal Cake with Coconut Pecan Frosting




1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions :

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

OLD FASHIONED BEEF STEW











Ingredients :

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.

Directions :

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer.
Serve and enjoy!

Tuesday, August 16, 2016

Tortilla Roll-ups



Ingredients:

2 (8 oz.) packages cream cheese
2 cups cooked shredded chicken
1 1/3 cups shredded Mexican cheese blend
1 teaspoon finely minced garlic
1 ½ tablespoons chili powder
1 teaspoon cumin
4 green onions, chopped
10 oz. can Rotel, drained
cayenne pepper to taste
salt to taste
half a bunch of cilantro, chopped (optional)
2 packages burrito sized tortillas

Directions:

-Mix filing ingredients together.  Cover and refrigerate for at least 1 hour.
- Spread 2 heaping spoonfuls of filing on each tortilla.  Roll up and cut into slices.
Italian Roll-ups
Source:  Midwest Living
Spread:
8 oz. cream cheese, at room temperature
1 tablespoon chives
1 tablespoon chopped green onion
1 teaspoon Italian seasoning, crushed
Salt and Pepper to taste
For wraps:
Ham
Salami
Pepperoni
Tortillas
Combine all ingredients for spread.  Cover and chill for at least 1 hour.  Let come to room temperature, spread a heaping tablespoon over each tortilla and layer with choice of meats.  Roll up and slice. 

Stuffed Pizza Rolls




Ingredients

1 (13.5) package of Pillsbury™ classic refrigerated pizza crust 
1/2 teaspoon Italian seasonings 
1/2 teaspoon garlic powder 
1 tablespoon butter, melted 
3 tablespoons grated Parmesan cheese 
12 ounces mozzarella cheese, shredded or diced (diced is less messy) 
6 ounces sliced pepperoni, coarsely chopped 
pizza sauce for dipping 
toppings (optional) additional pizza of your choice 

Directions

Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.
Unroll pizza onto a lightly floured surface and press into a 12 x 8 rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.
In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
Bake for 15-18 minutes or until rolls are golden brown.
Serve with warm pizza sauce for dipping.

Salted Caramel Peanut Butter No Bake Cookies




Ingredients

1/2 cup light Karo Syrup
1/2 cup sugar
1 cup peanut butter
2 cups Rice Krispies

Instructions

Add the Karo Syrup and sugar to a medium saucepan and heat until just boiling.
Once boiling remove from heat and add the peanut butter. Stir until melted.
Add the Rice Krispies and stir until coated.
Drop by rounded tablespoonfuls onto waxed paper.
Let cool to set and enjoy!









Saturday, August 13, 2016

Stuffed Cabbages



Ingredients

2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  
Cut off the rough part on the end of the cabbage leaf with a sharp knife.  
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys.  
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  
Serve with tomato sauce.