Monday, March 2, 2015

Awesome Sloppy Joes

Here is the recipe:
http://www.food.com/recipe/my-familys-favorite-sloppy-joes-pizza-joes-63689

Wednesday, December 10, 2014

Christmas Party Chicken Dinner

Easy Elegant Chicken  (Kelly Gummow)

4 chicken breasts or 2-4 lbs of chicken tenders (boned, skinned, split and dusted/rolled in flour and seasoned with salt, pepper and garlic salt (optional)

1 cube butter

1 carton of fresh mushrooms (optional)

1-2 cups of whipping cream

1 cup Parmesan cheese  (I just use the grated kind that Kraft sells)

In a skillet, brown chicken breasts in butter. ( I make sure the pieces aren't too thick and I cook them all the way through.) Place chicken in a baking dish.  Saute sliced mushrooms in remaining butter.  Put mushrooms on top of chicken.  Pour whipping cream over the top. ( I pour enough so that the chicken is mostly covered.)  Top with Parmesan cheese.  Bake at 375 for 20 minutes or until bubbly and browned around the edges.  Serves 6-8  Serve over rice or angel hair pasta

*can be made ahead of time and refrigerated until ready to bake.

Sunday, August 17, 2014

Potato Vegetable Soup

2 c. water
2 c. peeled, cubed potatoes (about 3/4 lb.)
1 c. chopped green cabbage
1/2 c. sliced carrot
1/2 c. sliced celery
1/2 c. chopped onion
1/4 c. milk or water
2 tsp. chicken bouillon granules
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Croutons or garlic bread

Directions:
Place 2 cups water potatoes, cabbage, carrot, celery, onion, milk, bouillon granules, nutmeg and pepper in a large sauce pan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 to 30 minutes or until vegetables are tender. To thicken soup, place 1 cup of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to sauce pan and heat through. Garnish with nutmeg. Serve with croutons or garlic bread.

Slow Cooker Chicken Taco Soup

This was a recipe I found on allrecipes.com.  We tried it tonight and loved it.  The kids even ate it.

Ingredients:

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can soda (dr. pepper/sprite)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • pickled jalapenos (optional)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Directions:
  1. Place the onion, chili beans, black beans, corn, tomato sauce, soda, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker on low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Stir the shredded chicken back into the soup, and continue cooking for 2 hours.  Serve topped with cheese, sour cream and chips.

Sunday, July 22, 2012

Spicy Chicken

Vegetable oil
1 1/2 cups flour
1 teaspoon paprika, 1/2 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon allspcie
1 cup buttermilk
1 pound boneless chicken thighs
1 pound tenderloins
salt and pepper

1. Heat 1 1/2 inches of vegetable oil in a deep skillet over medium high heat.
2. Set out 3 disposable pie tins.  Mix flour with paprika and other seasonings.  Divide into 2 tins.
3. Pour buttermilk into another tin.
4. Line up tins (four, buttermilk, flour)
5. Season chicken with salt and pepper. coat chicken in flour, then buttermilk, then flour
6. Cook chicken 6 minutes on each side. Drain chicken on paper bags and cool before placing in picnic basket.

Better than sex cake

1 box of chocolate cake mix
1 can of sweetened condensed milk
1 jar of caramel
1 container of cool whip
1 heath bar

1. Make the chocolate cake
2. Poke holes in top of the cake with a fork
3. Generously poor sweetened condensed milk and carmel over the top of the cake
4. Let it sit in the fridge until ready to eat (preferably over night)
5. Top cake with cool whip
6. Crumble candy bar and sprinkle over the top
7. Enjoy!

Spinach Souffle

Ingredients:
2 bags of spinach, loose ones
2 8-ounce packages of cream cheese
5 medium eggs
3/4 cup margarine
2 Tbs of chicken bullion
2 cups of mozzarella cheese

1. Preheat oven to 350
2. Steam the spinach
3. Mix cream cheese, eggs
4. Melt the margarine with the bullion and mix with cream cheese and eggs
5. Drain the spinach and place in 13x9 pan
6. Poor the liquid mixture over the spinach
7. Cook at 350 for 30 min.

Cashew Beef

1 pound of beef strips
40 grams of cashew
1 stalk of celer
40 grams of chopped carrot
1 stalk of green onion, chopped
1 pepper
2 cloves of garlic

Sauce:
2 Tbs of soybean sauce
1/2 Tbs of starch
1 Tbs rice wine
1/2 Tbs sugar
1 tsp sesame oil
3 Tbs of broth

1. Mix soy sauce and starch with beef (let marinate)
2. Brown the beef in the vegtable oil and remove the beef
3. Fry green onion, garlic, and peper
4. Add beef, carrot, celery, soy sauce, rice wine, sugar, sesame oil, soup
5. Let cook
6. Combine starch/water
7. Add cashews.
8. Eat.

Note: this came from Xiandong Meng (a friend at work)

Funeral Potatoes

Ingredients:
6-8 medium pre-cooked potatoes (or a 2-lb pkg of forzen hash browns)
1/4 cup diced onion
1 can cream of chicken soup (or cream of celery)
1/2 soup can milk
1 cup sour cream
salt and pepper to tatse
3/4 cup crumbs
3 tablespoons butter, melted
1 cup sharp cheddar cheese, grated

1. Heat oven to 350 dg.
2. Thaw frozen potatoes or cook fresh potatoes and cut into cubes
3. Place potatoes in a greesed 2-3 quart casserole dish or 13x9
4. Saute onion in 1 Tb of the butter and spread over potatoes
5. Combine soup, milk, sour cream, and salt and pepper to taste. For a creamier dish, add 2-3 Tbs additional milk. Mix.  Spread sauce over potatoe/onion mixture.
6. Melt butter and combine with crumbs.  Sprinkle over top
7. Sprinkle cheese on top.
8. Bake uncovered at 325 for 40 min. or until hot and bubbly
9. Serves about 8.  Ofter served with ham and green beans.

Tuna Casserole

1 can of tuna
2 stalks of chopped celery
2 cups of dry noodles
1 spoonful of mayo
2 cans of golden mushroom soup
2 cans of milk
1 small can of mushrooms
2 cups of cheese

0. Preheat oven to 350F.
1. Cook the noodles as directed on the package.
2. Cook the soup with the milk
3. Mix the mushrooms and 1/2 cup of the cheese into the soup
4. In a separate bowl, mix the tuna, mayo, and celery
5. Mix all ingredients in a 13x9 (including remaining cheese)
6. Bake for 30 min. at 350F.

Friday, October 21, 2011

Hootenani

Hootenani, need I say more. If you know a Martin, you know Hootenani. Sure some people might try to call it German Pancakes or some other imposter name, but in the end its Hootenani.



6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
6 Tbs. butter (not margarine)

1. Put butter into glass 9x13 in. pan.
2. Place pan in oven as it preheats to 450F.
3. Mix remaining ingredients in blender and pour into pre-heated pan.



4. Bake for 18 minutes.
5. Enjoy!
6. I'd say it's best to top this recipe with syrup, and homeade syrup is even better. All you have to do to make homeade syrup is boil some water, then add half as much sugar to the water. Once it has boiled for a minute remove it from the heat and add a cap of mapeline flavoring. It's great.

Sunday, September 25, 2011

Rice Krispies Treats

Ingredients:
- 3 tablespoons margarine or butter
- 1 package (10 oz, about 40) regular marshmallows or 4 cups of miniature marshmallows
- 6 cups of Kellogs Rice Krispies cereal

Directions:
1. Melt margarine or butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's Rice Krispies cereal. Stir until well coated.
3. Using a buttered spatula or waxed paper, press mixture evenly into a 13x9 inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Amish Style Yumasetta Recipe

Ingredients:
- 1 lb. hamburger
- 2 tbsp. brown sugar
- 1/4 cup chopped onion
- 1 can tomato soup, undiluted
- 1 can cream of chicken soup, undiluted
- 1 16 oz. package of egg noodles
- 1 8 oz. package f processed cheese

Directions:
1. Brown the hamburger with salt, pepper, brown sugar, and onion
2. Add tomato soup.
3. Cook egg noodles according to package, drain.
4. Add cream of chicken soup to egg noodles.
5. Layer the hamburger mixture and noodel mixture in a 9x12 casserole with processed cheese between layers.
6. Bake at 350 for 20 minutes.

Cookies 'n Cream Ice Cream

This is really good... and probably really fattening.

Ingredients:
- 2 1/2 cups of half and half
- 8 egg yolks
- 1 cup sugar
- 2 1/2 cups whipping cream
- 4 teaspoons vanilla
- 1/8 teaspoon salt
- 20 crushed oreos

Directions:
1. Heat half and half until very hot (not boiling), stirring often.
2. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half.
3. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil.
4. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt.
5. Cover and chill thoroughly.
6. Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.

Lentejas (Spanish lentil bean soup)

I got this recipe from Antonio, a Spanish guy from Granada at my work.



Ingredients:
- 1 onion
- 1 greep pepper
- 1 large tomato, peeled (or two medium)
- 1 or 2 chorizos, cut into slices
- 250 grams of lentils
- 1 big spoonful of salt and coloring

Optional ingredients:
- fried short ribs (add at the beginning)
- 2 or 3 carrots (add at the beginning)
- green beens (add at the beginning)
- potatoes (add when you mix the vegetables)
- rice (add during the last 15 minutes)

Directions:
1. In a pan, put a little oil, onion, green peper, tomato, chorizo, lentejas, and salt.
2. Salt for 1 or 2 minutes.
3. Add water until the pan is about half full.
4. Bring to a boil.
5. Simmer for 40 minutes.
6. Remove tomato, onion, and green pepper and blend them together. Then, return the mixture to the pan.
7. Add a pinch of salt.
8. Simmer for 30 more minutes.
9. Test that the amount of salt is to your liking, and that the lentils are the correct texture.

Saturday, January 2, 2010

Ham and Potatoes

This is one of my favorite breakfast items that Leslie would make. I love it.
1 Stick of Butter
6 Russet Potatoes that were baked the day before and diced
2 - 3 Cups of diced ham (I prefer to use spiral type ham)
Salt and pepper to taste


1. Melt the butter in a saute pan
2. Add the diced potatoes and ham
3. Salt and pepper to taste
4. Mix well and let cook on the stove
5. The potatoes and ham are best when you let them brown a little, done once browned


This can be adjusted to your liking, I think it taste best with a lot of butter and then make sure the potatoes and ham have browned

Slow Cooker Beef Stew


2 Lbs Beef Stew Meat Cubed
1/3 Cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Pepper
2 minced Garlic Cloves
2 Bay Leaves
1 Pkg. McCormick’s Beef Stew Seasoning
1 tsp Paprika
1 tsp Worcestershire Sauce
1 Onion Chopped
1-1/2 Cups Beef Broth
3 Russet Potatoes Diced
4 Carrots Sliced
2 Stalks Celery Chopped

1. Place meat in slow cooker
2. In a small bowl mix together the flour, salt and pepper
3. Pour Flour mixture over meet and stir to coat meat
4. Stir in the Garlic, Bay Leaves, Paprika, Worcestershire Sauce, Onion, Beef Broth, McCormick Seasonings, Potatoes, Carrots and Celery.

Cover and Cook on Low for 10-12 Hours

Cheddar Mac and Cheese

This recipe is a cheddar version of the "Cheese Lovers Mac and Cheese" I think it is still really good, just be sure to use really good and fatty bacon.
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Bay leaf
1/2 tsp salt
Pepper to taste
5 cups Grated Sharp Cheddar Cheese
1/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley (or you could use just regular dried Parsley 1 Tbs)
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, sauté the bacon until crisp, remove with slotted spoon and reserve
4. Sauté the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, salt, and pepper to taste
9. Let come to a simmer and stir frequently for 15 min
10. Stain the hot milk mixture into a bowl and discard the solids
11. Pour the milk mixture back into the pan on low heat and
12. Add 4 cups of the cheddar cheese, the reserved bacon, and parsley in the mixture
13. Continue to stir until all cheese is melted
14. Add the cooked noodles to the cheese mixture to coat and place in baking dish (make sure not to add too many noodles so that it is really creamy)
15. Spread the remaining cup of cheddar cheese on top of the noodles
16. Mix the Parmesan cheese and bread crumbs together, sprinkle on top of the noodles
17. Bake for about 15 to 20 min. or until bubbling and golden brown
18. Remove from oven when done and rest for 5 min.

Sunday, November 15, 2009

Carrot Cake

This recepie also came from Katie Burtis and is also on "myrecipes.com". This is definately one of the best Carrot cakes I have had.

Cake Ingredients:
· 2 cups all-purpose flour
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 1 (3 1/2-ounce) can flaked coconut
· 1 cup chopped pecans or walnuts

Cake Preparation:
1. Line 3 (9-inch) round cakepans with wax paper
2. Lightly grease and flour wax paper. Set pans aside.
3. Stir together first 4 ingredients.
4. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
5. Add flour mixture, beating at low speed until blended.
6. Fold in carrot and next 3 ingredients.
7. Pour batter into prepared cakepans.
8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. 9. Drizzle Buttermilk Glaze (recipe below) evenly over layers
10. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. 11. Spread Cream Cheese Frosting (recipe below) between layers and on top and sides of cake.
Glaze Ingredients:
· 1 cup sugar
· 1 1/2 teaspoons baking soda
· 1/2 cup buttermilk
· 1/2 cup butter or margarine
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract

Glaze Preparation:
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Frosting Ingredients:
· 3/4 cup butter or margarine, softened
· 1 (8-ounce) package cream cheese, softened
· 1 (3-ounce) package cream cheese, softened
· 3 cups sifted powdered sugar
· 1 1/2 teaspoons vanilla extract

Frosting Preparation:
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Pumpkin Bread


This recipe came from Katie Burtis and also is on www.kirbiecravings.com. This is really good pumpkin bread.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease and flour three 7x3 inch loaf pans.
3. Mix together pumpkin puree, eggs, oil, water and sugar until well blended
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Stir the dry ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps. I only mix it until most of the clumps are out.)
6. Pour into the prepared pans.
7. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean

Saturday, October 31, 2009

Sausage Stuffed Tomatoes

1 Lb. Sausage (I use breakfast sausage)
4 oz. Vegetable flavored Cream Cheese
8 Medium - Small Tomatoes (they should be more firm)
1 Medium Onion chopped
4 oz. Mozzarella cheese slices
1. Preheat the oven to 350 degrees
2. Cut the tops of the tomatoes off and spoon out the middle (I use a melon baller)
3. Place the hollowed out tomatoes in a glass dish and discard the insides
4. Brown the sausage and onions until sausage is cooked through
5. Drain the fat from the cooked sausage
6. Mix the cream cheese into the sausage
7. Spoon the mixture into the tomatoes
8. Top each stuffed tomato with a slice of mozzarella cheese
9. Bake in the oven until the cheese in melted and golden brown (approx 15-20 min)

Pulled Pork

This recipe is from the blog "The Way the Cookie Crumbles".

Spice Rub
1 Tbs ground black pepper
1-2 tsp cayenne pepper
2 Tbs chili powder
2 Tbs ground cumin
2 Tbs dark brown sugar
1 Tbs dried oregano
4 Tbs paprika
2 Tbs salt
1 Tbs sugar
1 Tbs ground white pepper (I just used black pepper)

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke
2 cups barbecue sauce (I like Famous Dave's, Sweet and Tangy)

1. Mix all spice rub ingredients in a small bowl
2. Massage spice rub into meat (it works well to do this on a large cookie sheet with sides)
3. Wrap tightly in a double layer of plastic wrap
4. Refrigerate for at least 3 hours. For a stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated for about 2 days)
5. Unwrap roast and place in a slow cooker liner
6. Add liquid smoke and 1/4 cup of water
7. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender
8. Transfer roast to a cutting board or a large cookie sheet, discard the liquid
9. Pull by tearing meat into thin shreds with 2 forks or you fingers, discard the fat
10. Place shredded meat back in the slow cooker liner
11. Toss with 1 cup barbecue sauce (if you want it to be more saucy add more barbecue sauce)
12. Heat on low for 30-60 minutes, until hot
13. Serve with additional barbecue sauce

Saturday, October 17, 2009

Tres Leches Cake


1 Cup white sugar
5 Egg yolks
5 Egg whites
1/3 Cup milk
1 tsp vanilla
1 Cup all-purpose flour
1-1/2 tsp baking powder
1 (14 oz) Can sweetened condensed milk
1 (12 oz) Can evaporated milk
1 Pint heavy whipping cream
4 Tbs powder sugar
2 tsp vanilla
Sliced fresh strawberries

1. Preheat oven to 350, butter and flower bottom of a 9 inch spring form pan
2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume
3. Stir in milk, 1 tsp vanilla, flower and baking powder
4. In a small bowl, beat egg whites until soft peaks form.
5. Gradually add remaining 1/4 cup sugar, beat until firm but not dry
6. Fold egg whites into yolk mixture, pour into prepared pan
7. Bake at 350 degrees for 45 to 50 min (for me it is only about 35 min so watch it closely)
8. Cook for 10 Min
9. Loosen edge of the cake with knife before removing side of pan
10. Cool completely, place on a deep serving plate
11. Use a meat test or some sort of fork to pierce the top of the cake
12. Mix together sweetened condensed milk, evaporated milk & 1/4 cup of the whipping cream
13. Pour the milk mixture over the cake very slowly until the cake seems to have fully been saturated by the milk mixture (you will probably have some excess milk mixture to toss)
14. Mix in with the remaining whipping cream the powder sugar and 2 tsp vanilla
15. Whip until it thickens and reaches spreading consistency (you may need to add more powder sugar, so add to taste)
16. Frost cake with whipped cream and top with sliced strawberries

Cheese Baked Potatoes


26 oz Country style hash browns
2 Cups shredded Colby cheese
1/4 Cup minced onion
1 Cup milk
1/2 Cup chicken broth
2 Tbs butter
1 Dash garlic powder
1 tsp salt
1/4 tsp pepper
4-6 Bacon Slices (cooked and chopped)
1 Cup shredded Colby cheese (for the top)

1. Mix together in a large pan all of the ingredients
2. Cook on the stove until all of the cheese is melted
3. Place in a 13"x8" pan
4. Top with 1 cup cheese
5. Cook uncovered in the oven at 450 degrees for about 40 min or until the cheese is toasted

Sunday, September 20, 2009

Antipasto Squares


2 cans refrigerated crescent dinner rolls
1/4 cup sun dried tomato pesto sauce (you can buy in a jar)
1/3 pound sliced ham
1/3 pound provolone cheese
1/4 pound hard salami
1/4 pound pepperoni
1 (8oz) jar or roasted red peppers (drained, dried, and sliced into strips)
2 cups of shredded mozzarella cheese
Garlic Powder
5 eggs
5-6 Tbs grated Parmesan cheese
3/4 tsp ground black pepper

1. Preheat oven to 375
2. Unroll one package of the crescent roll dough and cover the bottom of a 9x13 inch pan.
3. Spread the sun dried tomato pesto sauce over the dough
4. Bake in the oven for 6 min
5. Dry the sliced roasted red peppers and ham between paper towels
6. Once the dough has baked 6 min, take it out and layer on top
a. ham
b. provolone cheese
c. hard salami
d. pepperoni
e. roasted red peppers
f. mozzarella cheese
7. Sprinkle garlic powder over the mozzarella cheese, as much as you like
8. In a bowl, beat the eggs lightly
9. Stir in the Parmesan cheese and black pepper. Pour 4/5 of the mixture over the mozzarella cheese
10. Unroll the second package of dough and place over the top of the cheese
11. Brush the top of the dough with the remaining egg mixture
12. Cover with aluminum foil. Bake for 25 min and remove the foil and bake another 20 min uncovered until golden brown. Cool for at least 15 min. serve warm or at room temperature. (I like to cool it for around 30 min because then everything stays together well.)

I also think this could be a good appetizer, just cut smaller squares.

Tuesday, September 1, 2009

Baked Pesto Lasagna


This picture does not show well but this is a really good, cheesy recipe.


12 wide lasagna noodles (do not use instant)
Salt
Pesto (I use store bought) (to make your own 1 bunch fresh basil stems removed, 1/3 cup fresh Italian parsley leaves, 8-10 cloves garlic, 1/2 cup olive oil.)
Freshly ground white pepper to taste (I just used reg black pepper)
1/4 cup butter
1/4 cup flour
2 cups half-and-half or milk (I used half-and-half)
1 cup freshly grated Parmigiano-Reggiano (I think you could probably just use reg. Parmesan)

Salt and Pepper to Taste
Butter as needed
8 oz mozzarella, grated
8 oz Monterrey jack, grated

1. Boil the noodles in salted water according to package directions.
2. Drain and lay all strips out to dry (I use tin foil to lay them on because they don't stick)
3. This is if you want to make your own Pesto Sauce if you are doing store bought skip this step. Wash basil leaves well in several changes of water. Blanch in boiling water just until limp. Using a slotted spoon, immediately plunge into ice water to cool. Drain again and squeeze dry. Place in blender with parsley, garlic, oil and puree until smooth. Season with pepper to taste. Set aside.
4. Melt the butter in a heavy saucepan over low heat.
5. Whisk in the flour until smooth and cook, stirring 2-3 min.
6. Slowly whisk in the half-and-half.
7. Raise heat and cook, whisking until thickened and smooth.
8. Stir in the Parmigiano and let cool slightly
9. Stir in the pesto until completely blended. (About 3 Tbs of the store bought pesto but add till you get a good taste)
10. Heat the oven to 325 degrees
11. Liberally butter the bottom and sides of a 9x11 baking dish.
12. Spoon a little of the pesto sauce over the bottom of the pan (about 3 Tbs)
13. Line with 3 strips of noodles
14. With a rubber spatula, top each strip evenly with sauce about a quarter
15. Sprinkle about a quarter of the mozzarella and Monterrey jack on top
16. Repeat with 3 more layers (be careful not to use too much white sauce for each layer so you have enough for the top)
17. Top off with the last of the white sauce (smoothing top) and remaining cheese
18. Cover pan tightly with foil and bake 20 min. Uncover and cook an additional 15 Min. Let stand 5 min before serving.

Creamy Chicken and Wild Rice Soup


This is another recipe from mykitchencafe.blogspot.com. I thought this was really good soup. It does make a lot so you may want to half the recipe.

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced (I used a 6 oz box of Uncle Ben's Long grain and Wild Rice)
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds (I don't like almonds so I did not add)
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)
1. Melt butter in a large saucepan over medium heat.
2. Stir in the onion, corn, chicken and carrots and saute for 5 minutes.
3. Add the mushrooms and saute 3-4 more minutes.
4. Then add flour and stir well. Transfer mixture to large pot.
5. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added.
6. Bring just to a boil and then reduce heat to low and let simmer.
7. Add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. 8. Allow to heat through and then pour in the half-and-half.
9. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
I think this would be great with a bread bowl. I just ate it with crackers and loved it.

Baked Oatmeal


This is another good recipe from a blog (mykitchencafe.blogspot.com) I though it was a nice way to cook oatmeal for breakfast.

6 cups oatmeal quick oats
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

1. Preheat oven to 350 degrees.
2. Mix all ingredients together and pour into a greased 9X13-inch baking pan.
3. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
4. Serve warm with milk....or not.

I liked to eat it with fresh strawberries, I tried it with milk and liked it better with just the strawberries. Also you could bake the fruit in it.

Slow Cooker Italian Beef


This recipe is from another blog (mykitchencafe.blogspot.com) I thought is was very tasty.

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast


1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix.
2. Whisk to combine.
3. Place roast in slow cooker, and pour salad dressing mixture over the meat.
4. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
5. About 45 minutes before eating remove bay leaf and shred meat (with a fork) so it can absorb more juices.
6. Serve on crusty rolls with cheese, if desired.

Sunday, August 30, 2009

Egg Rolls



1 Lb. Ground Pork Sausage or Spicy Pork Sausage
2 tsp Ground Ginger
2 tsp Garlic Powder
1 tsp Soy Sauce
1 Quart Oil for Frying
2 Tbs All purpose Flour
2 Tbs Water
2-1/2 Cups Shredded cabbage
1-1/2 Cups Shredded Carrots
1 Tbs Water
2 Tbs Soy Sauce
1 pkg Egg Roll Wrappers
Serve with Sweet and Sour Sauce

1. Season Pork with ginger and garlic powder and mix thoroughly
2. Heat mixture in a medium skillet, stirring, until port is cooked through and no longer pink.
3. In another Skillet for a few minuets Sauté the cabbage and carrots in 1Tbs water and 2 Tbs Soy Sauce until softened, mix with meat mixture
4. Heat oil in Fryer or large skillet to about 375 degrees
5. While oil is heating, combine flour and water in a bowl until they for a paste
6. Lay out one egg roll skin with a corner pointing toward you. Place about a 1/4 to a 1/3 cup of the cabbage, carrot pork mixture on the egg roll paper and fold corner up over the mixture
7. Fold left and right corners toward the center and continue to roll
8. Brush a bit of the flour paste on the final corner to help seal the egg roll
9. Place egg rolls into heated oil and fry
10. Turning occasionally until golden brown
11. Remove from oil and drain on paper towels or rack
12. Serve with Sweet and Sour Sauce ( I like Kikkoman Sweet and Sour Sauce)

Saturday, June 27, 2009

Easy Beef Tortilla Bake

Ingredients:
1 can of tomato soup
1 cup of salsa
1/2 cup milk
1 lb. hamburger
8 corn tortillas
1 cup cheese

Steps:
1. Preheat oven to 400 F.
2. Brown/drain hamburger.
3. Cut tortillas into inch-sized squares.
4. Mix ingredients in 13x9 in. baking pan.
5. Bake for 30 min.

Chicken and Rice Bake

Ingredients:
1 can Cream of Chicken soup
1 1/3 cup water
3/4 cup uncooked rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup forzen imxed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Steps:
1. Preheat oven to 375 F.
2. Stir soup, water, rice, onion powder, black pepper, and vegetables in 13x19 pan.
3. Season chicken (however you want) and place it in the pan.
4. Cover with aluminum foil and bake for 50 minutes.
5. Top with cheese.

Note: from Campbell's Kitchen

Sunday, April 12, 2009

Meatloaf and Topping



Meat Loaf
1-1/2 lbs. Ground Beef
2/3 cup Bread Crumbs
1 cup milk
2 beaten eggs
1 tsp salt
1/2 tsp pepper
1/4 cup chopped onions
1/2 tsp Dry Sage

Topping
1/2 cup ketchup
6 Tbs brown sugar
2 tsp. dry mustard
1/2 tsp. nutmeg

1. In a bowl pour milk over the bread crumbs and let soak in.
2. Add Eggs, Salt, Pepper, onions, dry sage and mix well.
3. Add the ground beef and mix well.
4. Mold into loaf and place in baking dish.
5. Mix the Topping ingredients together and top the meatloaf with it.
6. Bake for 1 Hour at 350 degrees or until no longer pink in the middle.

Wednesday, March 25, 2009

Creamy Au Gratin Potatoes

4 Russet Potatoes, Sliced
1 Small Onion, Minced
1 Tsp Garlic Minced
Salt and Pepper to Taste
4 Tbs Butter
4 Tbs Flour
3/4 Tsp Salt
3 Cups Milk
3 Cups Shredded Cheddar Cheese
Bacon Pieces
Bread Crumbs (with some Butter)

1. Preheat oven to 400 Degrees
2. Butter a 1 quart casserole Dish, Layer potatoes in the Dish
3. In a Sauce Pan melt the butter over medium heat, add the onions and garlic cook until soft
4. Add in the Flour and Salt, stirring constantly with a whisk for one Min.
5. Stir in the Milk and cook until the mixture has thickened. Stir in 1-1/2 Cups of the Cheese
6. Stir until melted, pour mixture over potatoes, and Toss till the potatoes are covered
7. Top with Cheese and Bread Crumbs (mixed with some Butter)
8. Bake 1-1/2 Hours

Creamy Potato Casserole

1 (2 lb) Package Frozen Hash Browns
1/3 Cup Chopped Green Onions
2 Cups Shredded Cheddar Cheese, Divided
1 Can Cream of Potato Soup
1/4 Cup Butter
2 Cups Sour Cream
Salt and Pepper to Taste

1. Preheat the oven to 350 degrees
2. In a small pot, heat the soup, butter and sour cream over low heat
3. Combine potatoes, green onion and 1 Cup Cheese into a large mixing bowl
4. Mix in the heated soup mixture, salt and pepper to taste
5. Pour into 9"x13" Pan and top with rest of the Cheese
6. Bake 30-40 Min

Potato Cheese Soup

This recipe came from Jenny
5 Cups Water
3 Chicken Bullion Cubes
6 Cups Diced Potatoes
1/2 Cup Chopped Onion
1 Cup Chopped Celery
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half-and-Half
1 Jar of Cheese Whiz
Optional - Bacon Pieces or Ham Cubed

1. Mix the Chicken Bullion Cubes and Water in a Large Pot
2. Add the Potatoes, Onions and Celery
3. Boil until the Potatoes are tender
4. Stir in the butter, flower and Half-and-Half on Medium Heat until Thick
5. Add the Cheese Whiz and the Bacon or Ham
6. Salt and Pepper to taste
7. Stir until well blended and everything combined

Baked Ziti


16 oz Rigatoni or Ziti Noodles
1 Lb. Italian Sausage or Jimmy Dean Sausage
1 Onion
1/2 tsp Garlic Salt
2 Cups Mozzarella

Red Sauce (you can use a Jar of Spaghetti Sauce instead, I like Prego)
14 oz can Tomato Puree
1/2 can Tomato Paste
8 oz can of Diced Tomatoes
1/2 tsp Basil
1/2 tsp Thyme
1/2 tsp Marjoram
2 tsp Parsley
1 tsp Oregano
1 Tbs Sugar
Salt and Pepper to taste
Add water if needed

White Sauce
8 oz Cream Cheese
1/4 Cup Butter
1 Cup Whipping Cream
1/2 Cup Parmesan Cheese
1/2 tsp Fresh Garlic

1. Brown the Sausage, Onion and Garlic Sauce
2. Add everything for the Red Sauce to the meat and simmer for 30 Min (or just add the Jar of Spaghetti Sauce)
3. In a Separate Sauce Pan add the ingredients for the White Sauce on Med. Heat
4. Heat gently until melted
5. Boil the pasta according to the directions, drain and put in a 9"x13" Pan
6. Pour the White Sauce over the Pasta
7. Pour the Red Sauce over the White Sauce
8. Top with the Mozzarella Cheese
9. Bake at 350 degrees for 30 Min.

Tuesday, March 24, 2009

Chicken Fettuccine Alfredo


3 Skinless, Boneless Chicken Breasts (cut into cubes)
3 Tbs Butter (divided)
4 tsp Minced Garlic (divided)
1-1/2 tsp Italian Seasoning
1/2 lb. Fettuccine Pasta
1/2 Onion Diced
2 Tbs and 1 tsp All Purpose Flour
1 tsp Salt
3/4 tsp ground Black Pepper (or White Pepper)
1-1/2 Cups Milk
1/2 Cup Half-and-Half
1/3 Cup Grated Parmesan Cheese
4 Oz. Shredded Colby-Monterey Jack Cheese
1/4 Cup Sour Cream
2 Cups (or more if you like) Steamed Broccoli

1. In a large skillet over medium heat combine chicken, 1 Tbs Butter, 2 tsp Garlic and Italian Seasonings.
2. Cook until chicken is no longer pink inside. Remove from skillet and set aside.Min
3. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 Min. (al Dente)
4. Meanwhile, melt 2 Tbs butter in the skillet, Saute onion, 2 tsp Garlic until onions are transparent.
5. Stir in flour, salt and pepper, cook for 2 min.
6. Slowly add milk and half-and-half, stirring until smooth and creamy.
7. Stir in Parmesan and Colby-Monterey Jack Cheeses, until melted.
8. Stir in chicken mixture and Sour Cream.
9. Serve over cooked Fettuccine and top with the Steamed Broccoli

Saturday, January 31, 2009

Chicken Lettuce Wraps (similar to P.F. Chang's)


3 Tbs Olive Oil
2 Chicken Breasts (Pound to about 1/4 Thick)
1 Cup Water Chestnuts, Minced (about the size of a small pea)
1 Cup Mushrooms, Minced (about the size of a small pea)
3 Tbs Onion, Minced
1 tsp Minced Garlic
6-8 Iceberg Lettuce Leaf Cups (You can trim the Leaves to look more like a cup)
** If you take the Head of Lettuce and hit the Core on the Counter firmly, then remove the Core and run water into the whole where the Core was then the Leaves will be easier to take apart

Stir Fry Sauce
2 Tbs Soy Sauce
2 Tbs Brown Sugar
1/2 tsp Rice Wine Vinegar

Special Sauce
1/4 Cup Sugar
1/2 Cup Water
2 Tbs Soy Sauce
2 Tbs Rice Wine Vinegar
2 Tbs Ketchup
1 Tbs Lemon Juice
1/8 tsp Sesame Oil
1 Tbs Hot Mustard
2 tsp Hot Water
1 tsp Garlic Paste
1/2 - 1 tsp Red Chili Paste
1 Tbs Corn Starch
1/4 Cup Water

1. Make the Special Sauce by dissolving the sugar in water in a small sauce pan and add the Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon Juice, and Sesame Oil. Heat until is boiling.
2. Mix the Corn Starch and Water together
3. Boil until it is thickened, may need to do another round of Corn Starch and Water.
4. Combine the Hot Water and Hot Mustard; add your desired amount into the Special Sauce
5. Add in your desired amount of the Garlic Paste and Red Chili Paste in to the Special Sauce, Set Aside
6. Bring Oil to High Heat in a Wok or Large Frying Pan, Sauté the Chicken Breasts for 4-5 Min per side or until done, Remove and Cool, Mince to about the size of a small pea
7. Keep oil in the pan
8. Prepare the Stir Fry Sauce by mixing the Soy Sauce, Brown Sugar and Rice Vinegar together in a small bowl
9. With the Pan on High Heat add another Tbs of Oil and add the chicken, Garlic, Onion, Water chestnuts and Mushrooms
10. Add the Stir Fry Sauce and Sauté a Couple of Min. until mixed well
11. Remove from Heat and let cool a Couple of Min.
12. Mix in the Special Sauce
11. Serve mixture in the Lettuce Cups

Monday, January 26, 2009

Chicken Makhani (Indian Butter Chicken)


1 Tbs Peanut Oil
1 Shallot, Finely Chopped
1/4 white onion, Chopped
2 Tbs Butter
2 tsp lemon juice
1-1/2 Tbs Ground Ginger Paste
1-1/2 Tbs Minced Garlic Paste
1 tsp Garam Masala (a spice in the spice aisle)
1 tsp Chili Powder
1 tsp ground cumin
1 tsp ground coriander
1 Bay Leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 Cup Tomato Sauce
1/4 tsp Cayenne Pepper or to taste
1 pinch of salt
1 pinch of Black Pepper
1 Tbs Peanut Oil
1 Lb. Boneless, Skinless Chicken thighs (or Breasts) and cut into bite-size pieces
1 tsp Garam Masala
1 Pinch cayenne pepper
Cooked Rice

1. Heat 1 Tbs oil in a large saucepan over medium high heat
2. Saute shallot and onion until soft and translucent
3. Stir in butter, lemon juice, ginger paste, garlic paste, 1 tsp garam masala, chili powder, cumin, coriander and bay leaf
4. Cook, stirring for 1 min. and add tomato sauce and cook for 2 min. stirring frequently
5. Stir in heavy cream and yogurt, reduce heat to low and simmer for 10 min, stirring frequently
6. Season with salt and pepper, remove from head and set aside
7. Heat 1 Tbs oil in a large heavy skillet over medium heat, cook chicken until lightly browned
8. Reduce heat and season with 1 tsp garam masala and cayenne
9. Stir in a few spoonfuls of sauce and simmer until liquid has reduced and chicken is no longer pink and stir chicken into sauce
Serve over rice

Cheese Lovers Mac and Cheese

This recipe is so good. It does have some cheeses that are not typical but a regular grocery store should have them.

Salt and Pepper to Taste
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour
1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Sprig Fresh Thyme
1 Bay leaf
1/2 tsp salt
1 1/2 cups Grated Fontina Cheese
1/2 Cup crumbled blue cheese (if you don't like this cheese substitute with Fontina Cheese)
3/4 Cup Grated Gruyere Cheese
3/4 Cup Grated White Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, saute the bacon until crisp, remove with slotted spoon and reserve
4. Saute the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, and salt, and let come to a simmer and stir frequently for 15 min
9. Stain the hot milk mixture into a metal bowl and discard the solids
10. Working quickly, mix in 1 Cup Fontina, Blue Cheese (or Extra Fontina if you don't like blue cheese, 1/2 cup Gruyere, 1/2 Cup White Cheddar, 1/2 Cup Parmesan, the reserved bacon, and parsley
11. Continue to stir until all cheese is melted
12. Add the cooked noodles to the cheese mixture to coat and place in baking dish
13. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles
14. Bake for about 15 to 20 min. or until bubbling and golden brown
15. Remove from oven when done and rest for 5 min.

Banana Sour Cream Bread

3/4 Cup Butter
3 Cups Sugar
3 Eggs
6 Very Ripe Bananas, Mashed
1 (16oz) Container Sour Cream
1/8 tsp nutmeg
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 Cups All Purpose Flour
Optional chopped walnuts

1. Preheat oven to 300 degrees, grease and flour 2 Loaf Pans
2. In a large bowl cream butter and 3 cups sugar
3. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon
4. Mix in salt, baking soda and flour, (nuts if you like)
5. Divide into prepared pans
6. Bake for 1 to 1-1/2 hours or until a toothpick comes out clean

Chocolate Chip Cookie Dough Brownies

1 Box Betty Crocker Brownie Mix
1 Box Betty Crocker Chocolate Chip Cookie Mix
12 oz Milk Chocolate Chips (or semi-sweet chips)
3/4 Cup Heavy Whipping Cream
6 Tbs Butter

1. Follow the directions on the box for making the brownies and pour into a 13"x9" pan
2. Make the Cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You will want to press the dough down slightly
3. Bake for 35-40 min. at 350 degrees in a preheated oven, cool for an hour
4. In a saucepan heat cream and butter until just before the boiling point
5. Pour over the chocolate chips in bowl
6. Let stand 20 Seconds and stir until smooth
7. Pour chocolate on top and spread out evenly and let it set up before you serve

Peanut Butter Fudge Cake

1 Box (18.25 oz) devil's food cake mix
3 Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1 Bag Reese's Peanut Butter Cups Miniatures (19.75 oz) Chopped
8 Oz Milk Chocolate Chips (or dark chocolate chopped)
1 Cup Heavy Cream
1/2 Cup Creamy Peanut Butter

1. Heat Oven to 350 Degrees
2. Coat to 9" round cake pans with nonstick cooking spray (optional like with wax paper and then coat paper)
3. In a Large Bowl, Beat cake mix, eggs, buttermilk, and Vegetable Oil on low 30 seconds
4. Increase speed to Medium-High and beat for 2 min. Scraping down sides of the bowl after 1 min.
5. Fold in 2 Cups of the chopped peanut butter cups
6. Divide batter between the prepared pans, Bake at 350 degrees for about 34 min. or until toothpick comes out clean
7. Let layers cool on wire rack for 15 min. Turn out cakes onto wire racks and cool completely
8. Place chopped Milk(or Dark) chocolate in a medium bowl
9. In a sauce pan heat cream just to about a boil and then pour over chocolate
10. Whisk until chocolate melts Add peanut butter and whisk until smooth
11. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on serving platter (or wire rack with a baking sheet under it)
12. Pour 1 Cup frosting on top, spread evenly with spatula
13. Top with remaining cake layer and pour remaining frosting on the top allowing it to spill over the sides smooth top and sides
14. Refrigerate for an hour to set
15. If you placed on wire rack transfer to serving plate
16. Top with the rest of the chopped peanut butter cups

Sunday, January 25, 2009

Peanut Butter Noodles

1/2 Cup Chicken Broth
1-1/2 Tbs minced fresh ginger root
3 Tbs Soy Sauce
3 Tbs Peanut Butter
1-1/2 Tbs Honey
1/2 tsp Hot Chile Paste (or to taste)
3 Cloves Garlic Minced
6.4 Oz. Udon Noodles (1/2 of the package of noodles)
2 Chicken Breasts cooked and sliced
1 Cup Julienned Carrots (thinly sliced lengthwise)
1 Cup Julienned Cucumbers (thinly sliced lengthwise)
1/4 cup chopped green onions
1/4 cup chopped peanuts

** When you cook the chicken breasts pound to 1/4 in thick and then cook and slice
1. Bring a large pot of water to a boil
2. Add noodles and cook until tender according to package directions and drain
3. Meanwhile, Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan
4. Cook over Medium Heat until peanut butter melts and is heated through.
5. Add noodles, and toss to coat.
6. Top with chicken, carrots, cucumber, green onions and peanuts.

Chicken Noodle Soup


2 tsp Butter
1 Cup Sliced Celery
1 Cup Chopped Carrot
1/2 Cup Chopped Onion
1 Small Russet Potato, Diced
1/2 tsp Thyme
1 tsp poultry seasoning
2 Bay leaves
Salt and Pepper to Taste
4 (14 oz) cans of Chicken Broth
2 tsp Chicken Bouillon
4 oz. Egg Noodles
2 Cups Cooked Chicken (2 chicken breasts)
1/2 Cup Water
2 Tbs Corn Starch
Parsley

1. Melt Butter in a Large Pot
2. Saute the celery, carrot, and onion for 2 min.
3. Add potato, thyme, poultry seasoning, Bay Leaves, Salt, Pepper, chicken broth and bouillon
4. Bring to a boil, add Noodles and Chicken, cook on low for 20 min.
5. Mix the 1/2 cup Water and Corn Starch, add a little at a time unit it reaches your desired thickness and top with Parsley

Savory Sausage Chicken Pot Pie Casserole

1 Lb. Ground Pork Sausage
1 Cup Thinly sliced Carrots
1 Cup Thinly sliced Celery
1 Med. Onion Chopped
2 Cups Cubed Cooked Chicken (boiled or Canned)
1 Can Condensed Cream of Celery Soup
1 Can Condensed Cream of Chicken Soup
1/2 Cup Milk
2 Cups Self Rising Flour
1/2 Cup Butter
2/3 Cup Milk

1. Preheat oven to 400 Degrees
2. Grease a 2 Quart Casserole Dish with Shortening or Cooking Spray
3. In a 10" Skillet cook Sausage, Carrots, Celery and Onion over Medium Heat, stirring occasionally until sausage is browned and vegetables are tender and Drain off any Fat
4. Stir in chicken, both Soups, and Milk until well blended and set aside
5. Place Flour in a large bowl, with a pastry blender or Fork cut in butter until mixture looks like coarse crumbs
6. Add 2/3 cup milk and stir until dough leaves the side of the bowl
7. Press half of the dough into the bottom of the casserole dish
8. Pour Sausage mixture over dough
9. Drop remaining dough by tablespoons over mixture
10. Bake 25-30 min or until sausage mixture is hot and bubbly and biscuits are golden brown

Tuesday, January 6, 2009

Chicken Pot Pie


This recipe makes 2 pies (I usually put one in the freezer for another day, I wrap it in plastic wrap and then tin foil, I thaw the pie before I cook it) If you want you can only make one up to you.

8 Tablespoons butter
1/2 Cup Chopped Fresh Parsley (1/4 of a cup if using dried Parsley)
1 cup Chopped Celery (you can use more if you like)
1 cup Chopped Carrots (you can use more if you like)
1 tsp crumbled sage
1 Cup Chopped Onion
1 Package Pillsbury refrigerated pie crusts (2 per pack)
1 package Marie Callandar's Frozen Deep Dish pie Crusts (2 per pack)
1/2 cup all-purpose flour
4 cups chicken broth
4 cups cooked and shredded chicken breasts (about 4)
salt and pepper to taste

1. Pre-heat oven to 350 degrees
2. Place check breasts in a large pot and cover with water, Boil until cooked through. (15 min)
3. Drain and let cool slightly, shred by pulling apart with 2 forks, set aside.
4. In a sauce pan, melt butter over medium heat. Add celery, carrots, and onions to butter.
5. Saute until tender. Add flour and stir for 1 min. without letting the flour start to brown.
6. Gradually add the broth and cook, stirring until the sauce thickens.
7. Season with salt and pepper to taste.
8. Stir in the chicken, parsley and sage and mix.
9. Pour the chicken mixture into the Marie Callandar Pie Crusts (the crust comes already formed in a pan)
10. Unroll the Pillsbury Pie Crust and lay on top of the Chicken Mixture.
11. Trim off the excess pastry, fold and crimp the edges.
12. Make and 'X' in the middle of the pie.
13. Bake for 1 hour or until golden brown and bubbly.