Tuesday, September 30, 2008

Chile Relleno Casserole

This was SO good! The only change I made was that I used more chile peppers because I could only find a really big can.

1 pound lean ground beef
1 onion, chopped
2 (4 ounce) cans whole green chile peppers, drained
1 1/2 cups shredded Cheddar cheese, divided
4 eggs
1/4 cup all-purpose flour
1 1/2 cups milk
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Sunday, September 28, 2008

Butterfinger Pie

I used four butterfingers and a regular size tub of cool whip(since the recipe doesn't specify). Everyone loved this and it was sooooo easy I would definitely make it again.

3 large Butterfinger candy bars
Cool whip
1 graham or chocolate crust
Crush 3 large Butterfingers between sheets of wax paper.
Add to Cool Whip.
Place in graham cracker crust.
Refrigerate or Freeze.
No need to thaw.

Red Beans and Rice

This was from Mandi's week in August and her theme was frugal recipes. Everyone totally loved this! I used spicy sausage and changed the prices to what it cost me. This made a HUGE amount and there were still no leftovers.

Red Beans & Rice
1 lb. smoked sausage (2.42)
1 can (10 ounces) tomatoes and green chilies ($.60 store brand)
2 cans (16 ounces each) red beans or dark red kidney beans, undrained
(I soaked beans overnight, cooked them this morning and then used enough beans for this so .67 for all beans)
1 can (10 3/4 ounces) cream of mushroom soup (I'm out of my dry soup mix so I had to buy campbells healthy one to not have msg... 1.15)
3/4 tsp Creole seasoning (have tons on hand)
4 -5 cups cooked white rice (about $.50)
(Total 5.34)
Cut up sausage into 1 inch chunks. Brown sausage in 10 inch skillet. Add tomatoes, beans, soup, and seasoning and heat through. Add cooked rice and heat through again, if necessary.

Friday, September 05, 2008

Slow Cooker Chicken Cacciatore

I made this first in 2006 but when I was without internet last week I was forced to find recipes on paper so I ran across this print out and made it again:) I added a block of cream cheese at the end which gave it the odd orange color.

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

1. Put the chicken in the slow cooker. Top with everything else.
2. Cover and cook on Low for 7-9 hours.