Tuesday, December 23, 2008

Funeral Potatoes

Great side dish. Not for anyone on a diet!

8-10 medium potatoes (or a pkg of 'hashbrowns')
2 cans cream of chicken soup
1 stick butter
2 Cups grated cheddar cheese
2 cups sour cream
2 TBS dehydrated onion
salt & pepper to taste
garlic powder to taste

Boil potatoes with the skins on. Cool and peel. (I grate them right into the bowl after everything else is mixed.)
Combine in large bowl: butter and soup. Heat in microwave until easily combined.
Add sour cream. cheese. onion & spices.
Mix together. Add grated potatoes or hashbrowns.
Put in 9x13 pan. Bake at 350 for 45-60 mins uncovered.

PS - I've found it turns out funny using hashbrowns, so this is the one place I take my time and do it right. It also turns out better if you refrigerate it overnight. You can add crumbled up crackers on top, but Ryan hates it so I don't.

Saturday, December 20, 2008

Carmel Corn


8 Cups popped corn

1/2 cup corn syrup
1/2 cup butter
1/2 cup brown sugar
1/2 tsp salt

In heavy saucepan, combine corn syrup, butter, brown sugar and salt. Stir on medium heat until just boiling. Remove from heat. Pour over popcorn and stir until evenly coated.

Wednesday, December 17, 2008

Chicken Soup (Thanks Heather)

nearly identical to Cafe Rio's tortilla soup, especially if you put a little fat free sour cream or some guacamole in it.

Shredded Chicken:

2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the
chicken breasts cool then shred with two forks.

Soup:

2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add
onions and sauté until tender. Add the garlic and stir constantly for
60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin,
coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut
the 6 corn tortillas in half, then cut them crosswise into 1/2 inch
strips and add to the soup. Bring the soup to a boil, then lower the
heat and simmer for 30 minutes or until the vegetables are soft and
the corn tortillas have melted away. Add the chicken, taste and re
season if needed.

Additional Toppings:

1 - 2 avocados, diced
Tortilla strips
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a
sprinkle of cheese and cilantro. Enjoy!

Chex Muddy Buddies

Great snack to bring to dispatch - everyone gets a little giggly!

9 Cups Chex Cereal
1 Cup semi sweet chocolate chips
1/2 Cup peanut butter
1/4 Cup margarine
1 tsp vanilla
1 1/2 Cups powdered sugar


Pour cereal into large bowl, set aside.

In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Put powdered sugar in large plastic bag; pour cereal into bag. Seal and shake until pieces are well coated.

Tuesday, December 16, 2008

Grandma Sharich's Famous Spaghetti Sauce

Family Famous. No one likes anything else - including Ryan! I had to learn it, but it's dang tasty. Almost like a marinara sauce.

2 - 14.5 oz cans stewed tomatoes
2 - 8 oz cans tomato sauce
2 - 6 oz cans tomato paste
1 - 32 oz can tomato juice
1 cup ketchup
1 cup water
1 tsp italian seasoning
2 tsp each: salt, cumin, red chili powder, oregano
2 TBS garlic powder
4 TBS sugar
4 TBS+ vinegar ("Don't be afraid of vinegar, sweetheart.")
2 bay leaves

Mix it all in a big pot and simmer for 2-3 hours, stirring occasionally.

Keep in mind, this is a double batch, but it freezes well, and it's always nice to have spaghetti sauce on hand for making casseroles and lasagna.

Monday, December 15, 2008

Taco Soup

Amazing and yummy!

1 lb ground beef, browned & drained
1 quart whole tomatoes (or a couple cans of whatever you have)
2 Cups chopped celery
2 Cups sliced carrots
2 cans cream of potato soup
1 can beef bouillon
1 pkg taco seasoning mix
1 large can chili beans
1 large can kidney beans
1 small can tomato sauce

Mix and simmer for 2 hours (can even go in a crock pot).
Serve with grated cheese and crushed chips.

Chocolate Covered Cherry Cake

So freaking good - My Grandma made this one year for my birthday and we ate it all, so she made another one a few days later. YUM!

1 package devils food cake mix
1 can (21 oz) cherry pie filling
2 large eggs
1 tsp pure almond extract (optional)



Mix all ingredients in large mixing bowl until thick and well blended. Pour the batter in greased 9x13 pan.

Bake at 350 for 30-35 minutes. Frost with chocolate frosting when cool.

PS- I usually reserve a little of the cherry pie filling to mix in with the chocolate frosting just for an extra cherry kick!

Friday, December 12, 2008

Crab Bisque

Yummy and easy soup for cold, winter days.

1 can each: cream of celery, mushroom, tomato, green pea
5 cups milk (part cream if desired)
1 can crab meat (2 cans if you are CRABBY!)
salt
pepper
parsley


Combine and blend soups. Heat milk; gradually add to soups, then add crab meat. Heat slowly, stirring constantly to prevent scorching. Season to taste, add chopped parsely.

Serves 12.

Friday, December 5, 2008

Cake Mix Cookies


Did you know that cake mixes can be made into cookies? They can and are very yummy! This version is one that I love, because of the "Andes" Mints on top. Use this recipe to make oreos, and other cookies with chocolates on top! The recipe is:


2 German Chocolate Cake Mixes (dry)

1 cup shortening (or use 1/2 cup vegetable oil)

4 eggs.


Mix together really well. The mix will be thick. Roll into balls and bake at 350 for 7-9 minutes. Take out of the oven and place on cooling rack. At this point have your chocolates unwrapped. Place "Andes" Mints on the cookie and let melt. Once melted spread around. You can use Hershey's Kisses with Carmel. These cookies can be put together with cream cheese icing for Oreo cookies. Enjoy.

Wednesday, December 3, 2008

Holiday Chex Mix

Since I will not be making it this year..... I though I would pass on the recipe

2 Cups Coconut
2 Cups Slivered Almonds
1/2 Large Box Rice Chex
1/2 Large Box Corn Chex
1/2 Large Box Golden Grahams
3 Cubes Butter
2 Cups Sugar
2 Cups White Karo Syrup

Boil butter, sugar & Karo, 6-8 min. Pour over dry mixture.

Saturday, November 29, 2008

Spritz Cookies

Ok so I love the holiday and I love to bake. The kids love to help w/this recipe. You will need a cookie press. Hope you enjoy.

Lime Spritz Cookies

Ingredients:
  • 1-1/2 cups butter (no substitutes), softened
  • 1 cup sugar
  • 1 package (3 ounces) lime gelatin (or any jello flavor you like)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Red and green colored sugar, optional

Directions:

In a mixing bowl, cream butter, sugar and gelatin. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Using a cookie press fitted with the disk of your choice, press dough into desired shapes 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool. Yield: 14 dozen

Wednesday, November 26, 2008

Orange Glorius (AKA Orange Julius)

Tastes identical to an Orange Julius except that it's 10 times cheaper. I keep an open can of OJ concentrate in the freezer just for when I want one of these.


1 cup milk
1 cup ice water
1 (6 ounce) can frozen orange juice concentrate
12 cubes ice
1/4 teaspoon vanilla extract
1/8 cup white sugar

In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Tuesday, November 25, 2008

EZ Breakfast Casserole

I read a title of "Breakfast Casserole" and thought, I could put one of those together in a flash!


Heat oven to 400.

4 frozen hashbrown patties
4 eggs
1/4 cup milk
1/4 cup ready to eat bacon crumbles or frozen sausage patties cut into pieces or cubed ham
salt & pepper to taste
some cheese for on top


Grease a 9x9 baking pan.
Put hashbrown patties in bottom of pan.
In small bowl, mix eggs, milk, salt and pepper.
Pour over hashbrowns.
Add ready to eat bacon if desired.
Top with cheese.
Bake at 400 for about 20 minutes until center is set.

(For bigger families, use a 9x13 pan, 6 frozen hashbrown patties, 6 eggs, etc)

Teriyaki Sauce

This one is really easy and tastes great!

1 Cup soy sauce
1 Cup granulated sugar
2 TBS garlic
2 TBS ginger

Combine ingredients in heavy saucepan. Heat until just boiling. Mixture will be thick like honey. Refrigerate.

Sunday, November 23, 2008

Creamy Caramels

Holly mentioned it, so here it is: the caramels recipe. Get ready to STIR!

1 Cup butter
2 1/4 cups brown sugar
1 can sweetened condensed milk
1 dash salt
1 Cup light corn syrup
1 tsp vanilla

Melt butter in large heavy saucepan.
Add sugar and salt. Add in corn syrup and milk, stirring constantly.
Cook and stir over medium heat to 245 on candy thermometer.
Remove from heat and stir in vanilla.
Pour onto greased 9x13 pan.
Cool thoroughly.
Turn out onto buttered cutting board and cut into 1" pieces.
Wrap with wax paper.

Saturday, November 22, 2008

Thai Sauce

My Aunt Mariann is a chef. This recipe comes from her. It's YUM!

1 Cup chicken broth
1 Cup granulated sugar
1/4 Cup soy sauce
2 TBS cider vinegar
1 TBS cornstarch
2 TBS paprika

Mix all in bowl, set aside.

In heavy stock pot, add:
1/3 Cup minced garlic
1 TBS oil
2 TBS hot sauce (we like Pico Pica)

Brown garlic, add broth mixture. Bring to slow boil. Mixture will turn thick like honey. Refrigerate unused portion.

Great for spicy chicken wings, stir fry sauce, etc.

Sugar Cookies

These are alot of work, but worth it!

1 Cup butter
2 Cups granulated sugar
2 eggs
1 Cup milk
1 tsp vanilla
5 Cups all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cream butter and sugar. Add egg.
Sift dry ingredients together. Add alternately with milk and vanilla.
Roll out dough, about 1/4 inch thick. (The thicker, the better.)
Bake at 350 for 12 minutes.

PS - I've found that it's easier to refrigerate the dough for a few hours and then roll it out, it's a little stiffer and doesn't break up as easily.

Thursday, November 20, 2008

Cafe Rio Salad Dressing

Now, this is one that I haven't tried yet, so don't kill me if it sucks!

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!



Wednesday, November 19, 2008

Pecan Pie Bars

Crust:
1 1/2 Cups butter or margarine
1 Cup powdered sugar
3 Cups all purpose flour

Mix together, press in ungreased 9x13 pan. Form lip for filling.
Bake 20-25 minutes @ 350. Bring out of oven.


Filling:
3 eggs
2 Cups pecans, chopped
1 Cup granulated sugar
1 Cup corn syrup
2 TBS butter
1 tsp vanilla

Mix all ingredients, pour over the partially baked crust.
Return to oven, 35-40 minutes until set.

White Sauce Chicken Lasagna


I was telling Rachel about this White Sauce Chicken Lasagna. It is a favorite at our house. So here it goes.

1 Box of Lasagna Noodles (Cooked)
1 Pint Sour Cream
1 8 oz Cream Cheese
1 Can Cream of Chicken
1 Can Cream of Mushroom
2/3 cup Milk
1/2 pound Mozzarella Cheese (or what you like)
3 Chicken Breasts (cooked and chopped/shredded up)
Bread Crumbs in canister or make your own.

Cook noodles as to directions on package.
Mix in bowl, sour cream, cream cheese, both cream of soups, milk and part of the cheese.
Start layering in a 9x13 pan with noodles, chicken, sauce mixture, and more cheese. Do about 3 layers of noodles. On top of the last layer of noodles, add bread crumbs.
Bake at 350, until warmed up, (about 30-45 minutes)
Enjoy!!!

Monday, November 17, 2008

Question - Any Suggestions?

I tried a recipe off the back of a Stove Top Stuffing box. The recipe turned out really soupy/gloppy and not super tasty. Any suggestions for something similar?

It was something to the effect of, make the stuffing as directed, use cream of chicken soup, sour cream, frozen mixed veggies, and chicken. Mix the junk together but put the stuffing on top. It was a C+ at best....

HELP! My thought is to not make the stuffing mix beforehand, and just mix the dry bread crumbs in to the rest of it.

Sunday, November 16, 2008

Tuesday Night Lasagna

If anyone knows or hears me talk about Kyle's eating habits they know he is super picky and almost vegetarian. I make this lasagna a lot on Tuesday nights because Kyle loves it, and I can put it together and have it in the oven before I go to work. Super easy and maybe already common knowledge but here goes.

1 pack lasagna noodles any kind
1 container ricotta cheese
1 package Italian cheese mix (mozzarella works mix includes Parmesan)
1 big bottle prego spaghetti sauce
salt
pepper
oregano
basil

pour sauce in baking dish just enough to cover the bottom
spread ricotta on noodles and put one layer in pan
sprinkle cheese on layer
sprinkle seasonings to taste
pour sauce enough to barely cover noodles
repeat
repeat
repeat until pan is full

cover with tin foil and bake on 350 for 1 hour

I season every layer and put a lot of cheese on every layer this is super easy and tastes even better after it has cooled all the way off so you can cook it early to have for dinner.

Clam Chowder

Another recipe from my mom. I've made it for dispatch once or twice and Tracie has requested it a few times!

2 cans chopped clams, with liquid
1 cup onion, chopped (or just dehydrated minced onion)
1 cup celery, sliced
2 cups potatoes, cubed
1 cup carrots, sliced
3/4 cup butter
3/4 cup all purpose flour
1 quart half & half cream
1 1/2 tsp salt
dash pepper
1/2 tsp sugar

Use large stockpot. Drain juice from clams and add to veggies. Add enough water to barely cover. Cook uncovered at medium heat until tender, about 15-20 minutes.

In large saucepan, melt butter. Add flour. Add half & half using whisk. It will thicken slightly. Add to undrained veggies. Add seasoning and heat. Will thicken more. Do not boil.

Saturday, November 15, 2008

CrockPot Chili Dip

Great for entertaining! Double the recipe for a large group.

1 package cream cheese
2 cans chili (whatever you like)
1 tiny can chopped olives

Combine in crock pot. Stir as cream cheese softens. Serve with chips.

Fast and Easy Tofu Lo-Mein

I personally love tofu but if you are not a tofu fan, then juse use some chopped chicken or sliced beef in place of the tofu. This is a super cheap meal and it actually tastes REALLY good! I usually add a tsp of red pepper flakes to spice it up a little but thats just my tastes.

Fast and Easy Tofu Lo-Mein

1 (16 ounce) package extra firm tofu (chicken, beef, cat, whatever)
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables (I use fresh bell peppers instead)
1 1/2 cups water
1 tablespoon soy sauce, or to taste


Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Friday, November 14, 2008

Egg Pancakes

A super easy breakfast!

Heat oven to 400.
Melt 1 cube butter in 9x13 pan while preheating.

In bowl, whisk together:
6 eggs
1 cup all purpose flour
1 cup milk'

Pour batter over melted butter. Return to oven for 20 minutes.
Serve immediately with syrup, powdered sugar, or fresh fruit.

Thursday, November 13, 2008

Quick Beef Stroganoff

My mom made this a lot when I was little and I always liked it. I just made it for dinner tonight and the girls liked it pretty well. We'll see what Ryan thinks when he wakes up from his nap.


1 pound lean ground beef (I keep Costco hamburger patties for my "ground beef" and use 4-6 frozen patties depending on how many people I need to feed)
1 cup chopped onion (I used a TBS or so of dehydrated minced onions)
1/4 Cup oil
1 clove garlic (or just garlic powder to taste)
2 TBS all purpose flour
2 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 can sliced mushrooms, undrained
1 can cream of whatever you have soup (chicken or mushroom works just fine)
8 oz tub sour cream


Heat oil in large frying pan. Brown meat with onion and garlic.
Stir in flour and seasoning. Add mushrooms with liquid and soup.
Cook on low for 10 minutes.
Fold in sour cream when ready to serve.

Serve with cooked egg noodles or rice and a side of green beans. YUMMY!

Monday, November 10, 2008

Granola Bars

I made some Craisin/Cashew bars for Ryan and they were YUMMY! Chocolate chip bars are tough because of the heat, but it's worth it!

1 Cup Honey
1 Cup Brown Sugar
1 Cup Butter

5 Cups Rolled Oats (more or less for consistency)
Mix ins: coconut, broken up pretzels, nuts, dried fruit, etc.



Bring honey, brown sugar, and butter to just boiling in medium sauce pan.
Add to large bowl with oats and mix well.
Once oats are covered evenly, add in your Mix Ins.
Press granola mix into greased 9x13 pan. Let cool and cut into bars.
Store in airtight container, separated by wax paper so bars don't stick together.



*If adding chocolate chips (or something else that will melt) let the granola bars cool slightly. Then press in the chocolate chips ON TOP of the pressed out mix.

CrockPot Pineapple Salsa Chicken

I tried this one a few weeks ago. I WISH I had put everything but the chicken in the crock pot first, so I could taste the 'broth' and make sure there was enough of this and that. Anyway, just a hint.

6 skinless chicken breasts, tenders, or whatever's in the freezer
1 can pineapple tidbits with juice (big can if you love pineapple, small can if you like it)
1 can black beans (do not drain)
1 can corn, drained
1-2 cups instant rice (depending on how many people you're trying to feed)
1 big jar of salsa
1-2 cups of water or chicken broth
Spices: Whatever you like - I used Garlic powder, Red Chili Powder, Salt & Pepper, Dehydrated Onions to taste



Throw it in a crock pot. Cook on LOW for 6-8 hours, or 2-3 hours on HIGH if you're in a hurry. Serve with tortillas, unless you forget to buy some. Once you do have tortillas, the leftovers make great burritos.

Sunday, November 9, 2008

EZ Chicken Tortilla Bake

I got this one from AllRecipes.com. And Ryan wants me to make it again!!

1 can Tomato Soup

1 cup Salsa

1/2 cup milk

2 cups cubed cooked chicken or turkey

8 (6 inch) corn tortillas, cut into small pieces

1 cup shredded Cheddar cheese



Mix soup, salsa, milk, chicken, tortillas and half the cheese in a big bowl.

Slop it over into a greased 2-quart+ shallow baking dish. Cover.

Bake at 400 degrees F for 30 minutes or until hot.
Top with remaining cheese.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

1 1/4 Cups Brown Sugar, firmly packed
3/4 Cup Butter Flavored Shortening
2 TBS Milk
1 TBS Vanilla
1 Egg
1 3/4 Cups All Purpose Flour
1 tsp Salt
3/4 tsp Baking Soda
1 Cup Semisweet Chocolate Chips
1 Cup Pecans, coarsely chopped



Preheat oven to 350. Grease 13x9 pan.

Combine sugar, shortening, milk and vanilla. Add egg.
Combine flour, salt, and baking soda. Add to wet mixture.
Beat at low speed until just blended.
Stir in chocolate chips and pecans.

Press dough evenly into prepared pan.
Bake at 350 for 22-25 minutes until lightly browned
and firm in the center. Do not overbake.

Cool completely and cut into squares.

*Note - You can also make these into cookies.
350 for 9-12 minutes.