I like to serve this simple recipe on crescents. I get the mini crescents from Winco. They make the perfect little finger sandwiches.
4 boneless, skinless chicken breasts, baked and diced
4 green onions, chopped
2/3 cup cashews (the cashew pieces are fine)
1 cup mayo (light mayo is fine)
salt and pepper to taste
Mix all the ingredients and serve as a sandwich.
A variation can also be made by using pecans. Equally delicious.
Monday, August 27, 2012
Nancy's Egg Puff
Serves 18 Total time: 50 minutes Prep time: 10 Minutes
16 eggs
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
3 cups cottage cheese
6 cups shredded Monterey Jack cheese
1 cup butter melted
1 large can chopped green chilis, drained
• In large mixing bowl, beat eggs well with mixer until light and frothy.
• Fold cottage cheese into eggs.
• Mix flour and baking powder together. Fold into eggs followed by cheese and green chilis.
• Pour into 9x13 baking pan.
• Drizzle butter on top.
• Bake at 350 degrees [325 degrees for dark pan] for 1 hour.
• Remove from oven when it smells yummy [Nancy's instruction] and center springs back at touch.
16 eggs
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
3 cups cottage cheese
6 cups shredded Monterey Jack cheese
1 cup butter melted
1 large can chopped green chilis, drained
• In large mixing bowl, beat eggs well with mixer until light and frothy.
• Fold cottage cheese into eggs.
• Mix flour and baking powder together. Fold into eggs followed by cheese and green chilis.
• Pour into 9x13 baking pan.
• Drizzle butter on top.
• Bake at 350 degrees [325 degrees for dark pan] for 1 hour.
• Remove from oven when it smells yummy [Nancy's instruction] and center springs back at touch.
Monday, August 20, 2012
Denice's Slow Cooker Lasagna
I don't know about you but I can eat pasta almost any time of day. Here is a recipe my friend, Denice, passed on to me and I think, Penny, a friend of hers passed it on to her. So it must be good. In fact the note on the photo copied recipe says, "Spectacular!" I'm trying in for dinner tonight.
Denice's Slow Cooker Lasagna
Makes 6-8 very generous servings.
1 pound of ground beef, browned
4-5 cups of spaghetti sauce, depending upon how firm or juicy you want the finished lasagna.
24-ounce container cottage cheese
1 egg
8-10 lasagna noodles, uncooked, 2-3 cups mozzarella cheese
1. Combine ground beef and spaghetti sauce
2. Combine egg and cream cheese.
3. Layer half the ground beef mixture, half the dry uncooked noodles, half the cheese mixture and half the mozzarella cheese in slow cooker. Repeat layers.
4. Cover. cook high 4-5 hours or low 6-8 hours.
Denice's Slow Cooker Lasagna
Makes 6-8 very generous servings.
1 pound of ground beef, browned
4-5 cups of spaghetti sauce, depending upon how firm or juicy you want the finished lasagna.
24-ounce container cottage cheese
1 egg
8-10 lasagna noodles, uncooked, 2-3 cups mozzarella cheese
1. Combine ground beef and spaghetti sauce
2. Combine egg and cream cheese.
3. Layer half the ground beef mixture, half the dry uncooked noodles, half the cheese mixture and half the mozzarella cheese in slow cooker. Repeat layers.
4. Cover. cook high 4-5 hours or low 6-8 hours.
Saturday, August 18, 2012
"Stuffed" Spaghetti
It sounds impossible to "stuff" spaghetti. This is a layered pasta dish that will leave any crowd feeling stuffed.
1 pound Italian sausage (ground beef if prefered)
1 jar tomato pasta sauce
1 can Italian seasoned diced tomatoes
1 t. oregano or Italian seasoning
1 package cream cheese
4 green onions, chopped
1 pound pasta
1 package shredded mozzarella cheese
Directions: Bring water to boil in a large pot and cook pasta according to the package directions. Meanwhile, in a sauce pan crumble and cook Italian sausage. (If you buy Italian sausage in the casings, slit them down the side and remove the sausage from the casing.) When sausage is browned, add the jar of sauce, diced tomatoes and oregano. Simmer 5 minutes. When pasta is cooked, drain. Add the cream cheese and green onions to the hot pasta and stir. Coat a 9x13 pan with non-stick cooking spray. Pour the pasta mixture into the pan. Top with the meat sauce. Cover with cheese. Bake in 350 degree oven until cheese is golden brown, 30-45 minutes.
1 pound Italian sausage (ground beef if prefered)
1 jar tomato pasta sauce
1 can Italian seasoned diced tomatoes
1 t. oregano or Italian seasoning
1 package cream cheese
4 green onions, chopped
1 pound pasta
1 package shredded mozzarella cheese
Directions: Bring water to boil in a large pot and cook pasta according to the package directions. Meanwhile, in a sauce pan crumble and cook Italian sausage. (If you buy Italian sausage in the casings, slit them down the side and remove the sausage from the casing.) When sausage is browned, add the jar of sauce, diced tomatoes and oregano. Simmer 5 minutes. When pasta is cooked, drain. Add the cream cheese and green onions to the hot pasta and stir. Coat a 9x13 pan with non-stick cooking spray. Pour the pasta mixture into the pan. Top with the meat sauce. Cover with cheese. Bake in 350 degree oven until cheese is golden brown, 30-45 minutes.
Sour Cream Chicken Enchiladas
These can be made in the crock pot or baked in the oven. Either way, they are delicious!
1 can green enchilada sauce
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup sour cream
1 onion, chopped
1 T. olive oil
4 chicken breasts, cooked and diced
Flour or corn tortillas
Shredded Mexican blend cheese
In a sauce pan, heat olive oil over medium high heat. Add onion and saute. Add enchilada sauce, Cream of Chicken, Cream of Mushroom, and sour cream. Simmer 2 minutes. Remove from heat. In a 9x13 pan, ladle a small amount of sauce and cover the bottom. Tear tortillas and cover the bottom of the pan. Layer chicken, sauce, and cheese. Cover with tortillas. Repeat layers. Pour remaining sauce over the top and cover with cheese. Bake in the oven at 350 degrees until brown and bubbly.
If using a crock pot, layer ingredients and cook on high 3 hours.
1 can green enchilada sauce
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup sour cream
1 onion, chopped
1 T. olive oil
4 chicken breasts, cooked and diced
Flour or corn tortillas
Shredded Mexican blend cheese
In a sauce pan, heat olive oil over medium high heat. Add onion and saute. Add enchilada sauce, Cream of Chicken, Cream of Mushroom, and sour cream. Simmer 2 minutes. Remove from heat. In a 9x13 pan, ladle a small amount of sauce and cover the bottom. Tear tortillas and cover the bottom of the pan. Layer chicken, sauce, and cheese. Cover with tortillas. Repeat layers. Pour remaining sauce over the top and cover with cheese. Bake in the oven at 350 degrees until brown and bubbly.
If using a crock pot, layer ingredients and cook on high 3 hours.
Saturday, August 11, 2012
Patty's Spinach and Feta Crustless Quiche
This one always get raves wherever Patty takes it to Smiles. Delicious and Weight Watcher friendly. Double recipe for 9x13 pan.
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups fresh spinach, roughly chopped
1 cup chopped onions
3/4 cup feta cheese
Directions: Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups fresh spinach, roughly chopped
1 cup chopped onions
3/4 cup feta cheese
Directions: Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.
Hawaiian BBQ Macaroni Salad
One of the Schell family's favorite places to eat is Hawaiian BBQ. This is a variation of the traditional macaroni salad served with grilled meats. It is so good you won't be able to put your spoon down!
8 oz uncooked macaroni
1/2 pound imitation crab meat, chopped
9 ounces frozen peas, thawed
2 stalks of celery, chopped
4 lg hard boiled eggs
1/4 cup pickle relish
salt and pepper
1/2 chopped yellow onions or 2 chopped scallions (optional, but highly advised)
3/4 cup mayo, or as needed to taste
Directions: Cook macaroni to al dente being careful not to over cook. Cool. Add other ingredients to cooled macaroni, then add mayo. The macaroni will absorb the mayo, so you may want to make this salad a day ahead to allow the flavors to combine. Add more may just before serving. Enjoy.
8 oz uncooked macaroni
1/2 pound imitation crab meat, chopped
9 ounces frozen peas, thawed
2 stalks of celery, chopped
4 lg hard boiled eggs
1/4 cup pickle relish
salt and pepper
1/2 chopped yellow onions or 2 chopped scallions (optional, but highly advised)
3/4 cup mayo, or as needed to taste
Directions: Cook macaroni to al dente being careful not to over cook. Cool. Add other ingredients to cooled macaroni, then add mayo. The macaroni will absorb the mayo, so you may want to make this salad a day ahead to allow the flavors to combine. Add more may just before serving. Enjoy.
Friday, August 10, 2012
Patty's Crustless Broccoli Quiche
This is Patty Schell's awesome broccoli quiche. So delicious! It is also Weight Watcher friendly. Double this recipe it to fit into a 9x13.
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups small broccoli florets, cooked, chopped
1 cup chopped onions
3/4 cup Shredded Sharp Cheddar Cheese
Directions: Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups small broccoli florets, cooked, chopped
1 cup chopped onions
3/4 cup Shredded Sharp Cheddar Cheese
Directions: Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.
Baked Potato Salad
This is a twist on the typical potato salad. I get many invitations to parties as long as I bring this salad! I make it with potatoes baked in the microwave. This saves a lot of time and effort!
6-8 potatoes baked, cooled and cut into one inch pieces
1 package of bacon, cooked and crumbled
4 stocks green onions, chopped
1 cup cheddar cheese, grated
1 cup sour cream
1/2 cup mayo
Garlic salt to taste
Pepper to taste
Directions: Combine all ingredients and serve.
6-8 potatoes baked, cooled and cut into one inch pieces
1 package of bacon, cooked and crumbled
4 stocks green onions, chopped
1 cup cheddar cheese, grated
1 cup sour cream
1/2 cup mayo
Garlic salt to taste
Pepper to taste
Directions: Combine all ingredients and serve.
Candy Bar Salad
6 Granny Smith apples, chopped
1 tub of Cool Whip
1 small jar of cherries, cut in halves
2 Snickers bars, chopped
Directions: Mix and serve!
1 tub of Cool Whip
1 small jar of cherries, cut in halves
2 Snickers bars, chopped
Directions: Mix and serve!
Bacon-Spinach Dip
2 boxes chopped, frozen spinach, thawed, drained, and water squeezed out.
6 slices of bacon, cooked and crumbled
1 cup mayo
1 cup sourcream
4 green onions, chopped
1 package of dry ranch mix, bacon flavor if you can find it.
Directions: Combine all ingredients and refridgerate for at least 1 hour before serving.
6 slices of bacon, cooked and crumbled
1 cup mayo
1 cup sourcream
4 green onions, chopped
1 package of dry ranch mix, bacon flavor if you can find it.
Directions: Combine all ingredients and refridgerate for at least 1 hour before serving.
Thursday, August 9, 2012
Cheesy Hashbrowns
This delicious potatoes are an excellent side dish for breakfast or dinner. They go excellent with ham!
1 bag frozen hashbrowns
3 cups grated cheddar cheese
1 can cheddar cheese soup
1 cup sour cream
3/4 cup chopped green onions
1 cup crushed potato chips
Directions: Combine all ingredients and pour into a 9x13 pan sprayed with non-stick cooking spray. Sprinkle with potato chips. Bake at 375 degrees for 50-60 minutes or until brown and bubbling.
1 bag frozen hashbrowns
3 cups grated cheddar cheese
1 can cheddar cheese soup
1 cup sour cream
3/4 cup chopped green onions
1 cup crushed potato chips
Directions: Combine all ingredients and pour into a 9x13 pan sprayed with non-stick cooking spray. Sprinkle with potato chips. Bake at 375 degrees for 50-60 minutes or until brown and bubbling.
Overnight Baked Carmel French Toast
Topping:
1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread
Directions:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.
Veggie Pizza
by Joanna Franke
2 tubes of crescent rolls
1 package cream cheese
1 package ranch mix
1 vegetable medley pack (carrots, broccoli, and cauliflower)
1 cup shredded cheese, divided
Preheat oven to 375 degrees. On a cookie sheet, roll out crescent rolls. Bake in the oven for 15 minutes. Let cool. Meanwhile, combine cream cheese and ranch. Chop veggies very fine. Combine 1/2 cup cheese with the veggies. Spread the cream cheese mixture over crescent rolls. Cover with the veggie-cheese mixture. Top with remaining 1/2 cup cheese. Refrigerate for 1 hour.
2 tubes of crescent rolls
1 package cream cheese
1 package ranch mix
1 vegetable medley pack (carrots, broccoli, and cauliflower)
1 cup shredded cheese, divided
Preheat oven to 375 degrees. On a cookie sheet, roll out crescent rolls. Bake in the oven for 15 minutes. Let cool. Meanwhile, combine cream cheese and ranch. Chop veggies very fine. Combine 1/2 cup cheese with the veggies. Spread the cream cheese mixture over crescent rolls. Cover with the veggie-cheese mixture. Top with remaining 1/2 cup cheese. Refrigerate for 1 hour.
Sara's Monkey Bread
Joanna Franke credits this recipe to Sara Smart. Thanks for sharing Sara!
4 tubes biscuits, cut into pieces
1 cup sugar
1/2 tsp. cinnamon
1/2 cup butter
1/2 cup brown sugar
1 T. pancake syrup
1 tsp. milk
Directions: In a ziplock bag, combine biscuits, 1/2 c. sugar, and 1/2 tsp. cinnamon. Pour mixture into a 9x13 pan. In a sauce pan, heat 1/2 cup sugar, 1/2 cup butter, 1/2 cup brown sugar, 1 T. pancake syrup, and 1 tsp. milk. Bring to a boil. Pour on top of biscuits. Bake in 350 degree oven for 30-40 minutes, until brown. Invert onto a platter and allow to cool 10 minutes before removing pan. Enjoy!
4 tubes biscuits, cut into pieces
1 cup sugar
1/2 tsp. cinnamon
1/2 cup butter
1/2 cup brown sugar
1 T. pancake syrup
1 tsp. milk
Directions: In a ziplock bag, combine biscuits, 1/2 c. sugar, and 1/2 tsp. cinnamon. Pour mixture into a 9x13 pan. In a sauce pan, heat 1/2 cup sugar, 1/2 cup butter, 1/2 cup brown sugar, 1 T. pancake syrup, and 1 tsp. milk. Bring to a boil. Pour on top of biscuits. Bake in 350 degree oven for 30-40 minutes, until brown. Invert onto a platter and allow to cool 10 minutes before removing pan. Enjoy!
Joanna's Breakfast Casserole
Thanks, Joanna Franke, for this great make ahead meal!
Sourdough bread
2 pounds sausage links, cooked and cut into 1 inch pieces
3 green onion stocks, chopped
1/2 pound shredded cheese
1 1/2 cup milk
1 can cream of mushroom
8 eggs
salt and pepper
Directions: Spray a 9x13 baking pan with non-stick cooking spray. Line the bottom of the dish with slices of Sourdough bread. Layer sausage, onions, and cheese. Beat eggs, 1 cup milk, and salt and pepper. Pour over layers. Refrigerate over night. In the morning mix together 1/2 cup milk and cream of mushroom soup. Pour over mixture. Bake at 300 degrees for 30 minutes, covered. Remove cover and bake another 1 hour. Yields 8 servings.
Sourdough bread
2 pounds sausage links, cooked and cut into 1 inch pieces
3 green onion stocks, chopped
1/2 pound shredded cheese
1 1/2 cup milk
1 can cream of mushroom
8 eggs
salt and pepper
Directions: Spray a 9x13 baking pan with non-stick cooking spray. Line the bottom of the dish with slices of Sourdough bread. Layer sausage, onions, and cheese. Beat eggs, 1 cup milk, and salt and pepper. Pour over layers. Refrigerate over night. In the morning mix together 1/2 cup milk and cream of mushroom soup. Pour over mixture. Bake at 300 degrees for 30 minutes, covered. Remove cover and bake another 1 hour. Yields 8 servings.
Joanna's Egg Casserole
by Joanna Franke
12 eggs
1 c. plain yogurt
1 tsp. Lawry's season salt
3/4 stick of butter
2 c. shredded hashbrowns, thawed
1 c. grated cheese.
Directions: Preheat oven to 350 degrees. Combine eggs, yogurt, and season salt in a bowl and set aside. In a skillet, melt butter and saute hashbrowns. Add hashbrowns to the egg mixture and lightly stir. Pour into a casserole dish. Top with cheese. Bake for 25-30 until knife comes out clean.
12 eggs
1 c. plain yogurt
1 tsp. Lawry's season salt
3/4 stick of butter
2 c. shredded hashbrowns, thawed
1 c. grated cheese.
Directions: Preheat oven to 350 degrees. Combine eggs, yogurt, and season salt in a bowl and set aside. In a skillet, melt butter and saute hashbrowns. Add hashbrowns to the egg mixture and lightly stir. Pour into a casserole dish. Top with cheese. Bake for 25-30 until knife comes out clean.
Sausage Balls
by Joanna Franke
1 pound ground sausage
1 1/2 c. Bisquick
2 c. shredded cheese
1/2 c. milk
Directions: Preheat oven 350 degrees. Mix ground sausage and Bisquick. Add milk until the mixture sticks together. Combine with cheese. Roll into 1 inch balls and place on a cookie sheet. Bake at 350 degrees for 20-30 minutes until brown. Yields 3 dozen.
1 pound ground sausage
1 1/2 c. Bisquick
2 c. shredded cheese
1/2 c. milk
Directions: Preheat oven 350 degrees. Mix ground sausage and Bisquick. Add milk until the mixture sticks together. Combine with cheese. Roll into 1 inch balls and place on a cookie sheet. Bake at 350 degrees for 20-30 minutes until brown. Yields 3 dozen.
Raspberry Jello
by Joanna Franke
1 large raspberry gelatin
2 c. boiling water
2 packages frozen raspberries
12 oz. apple sauce
16 oz. sour cream
Directions: Mix raspberry gelatin in boiling water. Add frozen raspberries and apple sauce. Pour half of the mixture into 9x13 pan and refrigerate until set, about 1 hour. Spread with sour cream. Pour remaining gelatin mixture over top and return to the refrigerator until firm.
1 large raspberry gelatin
2 c. boiling water
2 packages frozen raspberries
12 oz. apple sauce
16 oz. sour cream
Directions: Mix raspberry gelatin in boiling water. Add frozen raspberries and apple sauce. Pour half of the mixture into 9x13 pan and refrigerate until set, about 1 hour. Spread with sour cream. Pour remaining gelatin mixture over top and return to the refrigerator until firm.
Joanna's Broccoli Salad
by Joanna Franke
2 bunches of broccoli, chopped
1 ball of mozzarella, shredded
1 package bacon, crumbled
1/2 red onion, chopped
Dressing:
1 c. mayo
1/2 c. sugar
2 tsp. apple cider vinegar
Directions:
Mix dressing ingredients and set aside. Combine all salad ingredients. Pour dressing over salad and mix.
2 bunches of broccoli, chopped
1 ball of mozzarella, shredded
1 package bacon, crumbled
1/2 red onion, chopped
Dressing:
1 c. mayo
1/2 c. sugar
2 tsp. apple cider vinegar
Directions:
Mix dressing ingredients and set aside. Combine all salad ingredients. Pour dressing over salad and mix.
Wednesday, August 8, 2012
Combo Pizza Dip
I spent the morning with some of my young mommies from my Bible study. We enjoyed this dip and encouraged each other. This dip was inspired by another more labor intensive appetizer. I decided it would make a much better dip and it has been a success. The whole thing could be prepared in the food processor. Skill level: Easy.
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black olives, chopped
2 c Mexican blend cheese or 1c. Cheddar and 1c. Jack, grated
1c. Ranch dressing.
Mix all ingredients together. Heat until melted. Keep warm in a crock pot on low. Eat with tortilla chips.
Make this for your next party. The crowd will love it.
Don't forget your apron!
Combo Pizza Dip
1 lb. Italian sausage, browned1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black olives, chopped
2 c Mexican blend cheese or 1c. Cheddar and 1c. Jack, grated
1c. Ranch dressing.
Mix all ingredients together. Heat until melted. Keep warm in a crock pot on low. Eat with tortilla chips.
Make this for your next party. The crowd will love it.
Don't forget your apron!
White Bean Soup
Now that winter has arrived in full force, our bellies crave something warm. There is nothing like coming home to a crock pot full of warm soup. This White Bean Soup is a family favorite. I prefer to make it with dry beans (they are cheaper), but I am including the instructions if you need to use canned. Dry beans require an overnight soaking. Sometimes canned are more convenient.
White Bean Soup
1 lb. dry or 4 12oz. cans Great Northern or Navy Beans
1/4c. Dry onion flakes
4 carrots, chopped
2c. Chopped ham or 1 Kielbasa sausage
2t. thyme
water
Chicken bouillon
Add all ingredients into slow cooker or pot. If using dry beans, cover with 5-6 cups of water and add 5-6 teaspoons chicken bouillon. If using canned beans, add about 2 cans of water and add 4 teaspoons chicken bouillon. In the crock pot heat on low 6 hours. If using a pot, heat to boiling then simmer 1 hour or until carrots and beans are cooked.
Enjoy and don't forget your apron!
White Bean Soup
1 lb. dry or 4 12oz. cans Great Northern or Navy Beans
1/4c. Dry onion flakes
4 carrots, chopped
2c. Chopped ham or 1 Kielbasa sausage
2t. thyme
water
Chicken bouillon
Add all ingredients into slow cooker or pot. If using dry beans, cover with 5-6 cups of water and add 5-6 teaspoons chicken bouillon. If using canned beans, add about 2 cans of water and add 4 teaspoons chicken bouillon. In the crock pot heat on low 6 hours. If using a pot, heat to boiling then simmer 1 hour or until carrots and beans are cooked.
Enjoy and don't forget your apron!
Dump Cake
This recipe is in honor of my grandmother, Carolyn Dunn. I love her so much I named my daughter after her. She is a very kind and compassionate person. She is also a fabulous cook! My love of cooking has been past down from her. She has been making Dump Cake as long as I can remember. Dump Cake got it's name because it is made by dumping the ingredients in the pan. Dump cake is like a cobbler, but much easier and with better results. It can be made with any type of fruit, even pumpkin. Our favorite is peach. I've also made it using homemade apple sauce. Yummy!
Dump Cake
3- 4 cans of fruit
1 yellow, white, or vanilla cake mix
1 stick of butter (You can use margarine, but everything is better with butter!)
Dump cans of fruit in a 9 by 13 pan. Dump dry cake mix over it evenly. Pour 1 stick of melted butter over the top. Bake at 350 degrees until golden brown and cake is firm when you shake the pan. There will be some liquid in the bottom. Serve warm with vanilla ice cream.
Thanks for the good eating, Grandma! I think I'll make a Dump Cake for my husband,Larry, today. Happy baking and don't forget your apron!
Dump Cake
3- 4 cans of fruit
1 yellow, white, or vanilla cake mix
1 stick of butter (You can use margarine, but everything is better with butter!)
Dump cans of fruit in a 9 by 13 pan. Dump dry cake mix over it evenly. Pour 1 stick of melted butter over the top. Bake at 350 degrees until golden brown and cake is firm when you shake the pan. There will be some liquid in the bottom. Serve warm with vanilla ice cream.
Thanks for the good eating, Grandma! I think I'll make a Dump Cake for my husband,Larry, today. Happy baking and don't forget your apron!
Oatmeal Fudge Nut Bars
At our Valentine's Day Tea my friend, Shelly Brown, made this delicious dessert. She was kind enough to let me share it with you. These bars are delectably delicious. Warning to those watching their weight: Make these only for company. That way you won't have any leftovers to gobble up later.
Crumb Mixture:
1 cup marg/butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. Salt
3 cups quick oats
Cream together butter & sugar. Add eggs & vanilla. Mix together flour, soda, salt, oatmeal and add. Mix till crumbly and set aside.
Fudge Nut Filling
2 cups semi sweet chocolate chips
1 14oz. can Sweetened Condensed Milk
2 Tbsp. butter
2 tsp. vanilla
1 cup walnuts partially chopped
Crumb Mixture:
1 cup marg/butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. Salt
3 cups quick oats
Cream together butter & sugar. Add eggs & vanilla. Mix together flour, soda, salt, oatmeal and add. Mix till crumbly and set aside.
Fudge Nut Filling
2 cups semi sweet chocolate chips
1 14oz. can Sweetened Condensed Milk
2 Tbsp. butter
2 tsp. vanilla
1 cup walnuts partially chopped
Cola Pot Roast
The thought of a pot roast can be over whelming. The scrubbing and peeling the vegetables, and the hours of cooking time can make pot roast a dish only served on special occasions. This Cola Pot Roast is incredibly easy to make. It requires only 4 ingredients. It is made in the crock pot, which makes dinner a snap. I make this quite often. The roast cooks in its own creamy onion gravy. It can be served over potatoes or rice. You can also eat it on a bun. Your family will be very satisfied.
Cola Pot Roast
1 3lb. roast (I like pork loin roast. It's lean and I can find it on sale regularly.)
1 can diet cola
1 can Cream of Mushroom soup
1 packet dry onion soup mix
Place roast in the slow cooker. Combine next three ingredients. Pour over roast. Cook on high 4 hours or low 8 hours. Shred and enjoy!
Cola Pot Roast
1 3lb. roast (I like pork loin roast. It's lean and I can find it on sale regularly.)
1 can diet cola
1 can Cream of Mushroom soup
1 packet dry onion soup mix
Place roast in the slow cooker. Combine next three ingredients. Pour over roast. Cook on high 4 hours or low 8 hours. Shred and enjoy!
One Pot Macaroni
I got this recipe from my friend Julie Bodenbender. She says, "It is a little like Hamburger helper but homemade and much better." I am always looking for quick and easy meals. I am a big fan of Hamburger Helper, so this recipe is right up my ally. I hope you all will give it a try.
2 pounds hamburger or ground turkey
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 1/3 - 3 cups macaroni
16 oz. tomato sauce
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1 t. garlic powder
water
Instructions: Brown 2 pounds of hamburger(we use turkey) with an onion and green pepper, chopped. When brown and drained add 2 1/3 to 3 cups macaroni, 16 oz. tomato sauce, teaspoon of salt, 1/4 of pepper, tbsp of Worcestershire sauce and tsp of garlic powder. You can add 16 oz can of tomatoes if you like. Add enough water cover. Simmer, covered for 25 minutes, or until macaroni tender. You might need to add water, if necessary.
Julie says her kids love this dinner. Thank you, Julie for this great recipe. It sounds delicious! Happy cooking, and don't forget your apron!
2 pounds hamburger or ground turkey
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 1/3 - 3 cups macaroni
16 oz. tomato sauce
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1 t. garlic powder
water
Instructions: Brown 2 pounds of hamburger(we use turkey) with an onion and green pepper, chopped. When brown and drained add 2 1/3 to 3 cups macaroni, 16 oz. tomato sauce, teaspoon of salt, 1/4 of pepper, tbsp of Worcestershire sauce and tsp of garlic powder. You can add 16 oz can of tomatoes if you like. Add enough water cover. Simmer, covered for 25 minutes, or until macaroni tender. You might need to add water, if necessary.
Julie says her kids love this dinner. Thank you, Julie for this great recipe. It sounds delicious! Happy cooking, and don't forget your apron!
Carrot Cake Cookie Bars
Easy desserts are always welcomed by a Domestic Warrior. I learned how to make these delicious bar cookies from my dear friend, Julie Hines. She makes a variation using lemon cake mix and white chocolate chips that is divine. I tried it with carrot cake Monday night and it was a major hit. If you need a quick dessert this is the one to turn too.
Carrot Cake Cookie Bars
1 box of Carrot cake mix
2 eggs
1/2 cup oil
1 bag of white chocolate chips.
Preheat oven to 350 degrees. Mix cake mix, eggs, and oil until combined. Add the entire bag of white chocolate chips and mix. Spread into a 9/13 greased pan and bake 30 minutes or until tooth pick comes out clean. Enjoy and don't forget your apron!
Carrot Cake Cookie Bars
1 box of Carrot cake mix
2 eggs
1/2 cup oil
1 bag of white chocolate chips.
Preheat oven to 350 degrees. Mix cake mix, eggs, and oil until combined. Add the entire bag of white chocolate chips and mix. Spread into a 9/13 greased pan and bake 30 minutes or until tooth pick comes out clean. Enjoy and don't forget your apron!
Tuna Casserole
I know what you are thinking, "Tuna Casserole! Yuck!" Tuna casserole can be a bland, tasteless meal. However, this casserole is full of flavor. It is the best tuna casserole recipe I have ever had. It is delicious! My family is always circling the pan wanting a second helping and there are never any leftovers. I got this recipe from my grandmother's church cookbook. It was submitted to the Sweet Memories Cookbook of Temple First United Methodist Church by Jerrie Hooper of Temple, Oklahoma. All her recipes are excellent. If I ever get to meet her I am going to invite myself over for dinner. Thank You, Jerrie Hooper!
Tuna Casserole
1/4c. chopped green pepper
1/2c. chopped onion
1 c. sliced celery stalk
1 (6 1/2 oz.) can tuna
1 6oz. package noodles (I increase to a 12oz. package for my family.)
1 can cream of celery soup (Cream of mushroom or chicken also works.)
1/2 c. milk (I increase to 1 c. if I add extra noodles.)
1/2 c. mayonnaise
1 t. salt
1 small jar of pimientos (I tend to omit this.)
1 c. cheddar cheese
1 c. bread crumbs or crackers
Saute green pepper, onion and celery. Cook noodles. In a separate bowl mix soup and milk with a whisk. Add mayonnaise. Drain tuna and mix with the milk mixture. Stir in sauteed vegetables. Add salt, pimientos, cheese and hot noodles. Coat a baking dish with cooking spray. Pour mixture into baking dish. Sprinkle top of casserole with the crumbs and bake at 350 for 30-45 minutes or until bubbly.
Cheese Burger Tator Tot Casserole
I love a potluck. Getting together with a group on loved ones to share our best dishes is a tasty delight. I regularly make Cheese Burger Tator Tot Casserole to share at a potluck or take to a friend who just brought home a new baby. It is always a hit!
Cheese Burger Tater-Tot Casserole
1 can Cheddar Cheese soup
1 can Golden Mushroom soup
1 lb. ground beef, browned
1 bag Tater-Tots
Heat oven to 400 degrees. Mix soups in a bowl. Pour Tater-Tots into a 9 by 13 pan. Cover with ground beef. Pour soups over top and spread evenly. Bake until brown and bubbly and Tater- Tots are golden and crispy around to edges of the pan (about 45 minutes). Enjoy.
I serve this with salad.
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