Recipe Challenge 13: Crockpot Week

I have always wanted a recipe for rice in the crockpot. I still don't have one that just uses water(and yes I know rice is easy to do on the stove but I won't) but this was really good! Noone else agreed unfortunately. Everyone rated it high but noone had a second serving or wanted leftovers.

Hunter-8(he said the rice was a 15 lol)

Corrine-8

Me-9

Chicken & Rice Casserole

Ingredients:
2 (10 3/4 oz each) cans of condensed cream of celery soup
4 chicken breast halves -- skinned & boned
2 cans sliced mushrooms -- (4 oz) undrained
2 tablespoons dry onion soup mix
1 cup raw long grain converted rice
Directions: Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover.
Cook on LOW for 7 to 9 hours. Serve hot.
This recipe for Chicken & Rice Casserole serves/makes 4

Cheese "Steak" Pizza

This is recipe challenge #12...a Mr. Food recipe

Hunter-7

Corrine-7(she changed this to an 8 after hearing my rating)

Me-8

I thought this was good...something different from our usual pizza night and I wouldn't mind having it again!

Cheese "Steak" Pizza

1 pound ground beef

1 medium onion, sliced into thin rings

1 small green or red bell pepper, cut into thin strips

1/2 teaspoon salt

1/2 teaspoon black pepper

One 12-inch prepared thick pizza shell

2 cups(8 ounces) shredded mozzarella cheese

Preheat the oven to 400 F

In a large skillet, cook the ground beef, onion and bell pepper over medium high heat for 5-7 minutes or until no pink remains in the beef and the vegetables are fork-tender.

Drain the liquid from the skillet then stir in the salt and black pepper.

Place the pizza shell on a pizza pan or baking sheet and spread the beef mixture over it. Sprinkle with the cheese and bake for 8-10 minutes or until heated through adn the cheese is melted.

Cheesy Gratin of Brussel Sprouts

I don't buy brussel sprouts...the few times I have they were frozen so when I had to buy fresh and saw them sold still on the stalk I had to get it. I am so easy to amuse=)

This is a very time consuming recipe but delicious!!! Definitely a keeper! I'd also like to try it with cauliflower!

Cheesy Gratin of Brussel Sprouts

4 slices bacon

1 large onion, finely chopped

1 clove garlic, minced

2 pounds fresh brussel sprouts

1 1/2 cups milk

1 cup chicken broth

1/4 cup(4 tablespoons) unsalted butter

5 tablespoons flour

3/4 cup freshly grated parmesan cheese

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon dried thyme

Freshly ground black pepper

1 1/2 cups grated sharp white cheddar cheese

Paprika(for garnish) optional

Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large shallow casserole and spread them around evenly.

Trim the brussel sprouts then cut them in half(or quarters if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the brussel sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat oven to 375 F.

Combine the milk and chicken broth in a small saucepan. Bring to a simmer then remove from heat.

Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

Whisk in the Parmesan cheese, mustard, salt, thyme and pepper. Pour the sauce evenly over the brussel sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with Cheddar cheese and dust lightly with Paprika, if desired.

Tamale Pie

I have had this recipe for almost 5 years...it was time to just make it already. It was good and with improvements could be a favorite. It needed cheese...probably in between the beans and meat and maybe some salsa. I'd also add whole kernel corn to the cornbread.

The kids both gave it a 6 and I gave it a 7. It won't be going in the family book.

Tamale pie

1 1/2 pounds ground meat

Taco Seasoning

Refried beans

Cornbread mix(box of jiffy)

Brown ground meat, drain, add taco seasoning and a little bit of water. Simmer for about 5 minutes then set aside.

Mix cornbread mix according to package. Set aside

Heat refried beans-makes them easier to layer. (I didn't heat them and they did fine.)

Take a casserole dish(I used an 8 inch square baking dish) and layer the ingredients starting with the meat mixture then the refried beand then spread the cornbread mixture on top.

Bake at 350 for 30-45 minutes-until the cornbread is done. Check the cornbread with a toothpick.

Florentine Artichoke Dip

This is an old favorite. We had it for New Year's Eve this year...delicious!

Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach--thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2(8 ounce) packages cream cheese, softened
2 Tablespoons lemon juice
1 cup grated Parmesan cheese

Preheat oven to 375 degrees(190 C). Lightly grease a 7X11 inch baking dish.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

Bake covered for 20 minutes. Remove the cover and let the dish bake uncovered for 5 more minutes or until the surface is lightly browned.

Ham and Swiss Strata

This is the second year I've made this with leftover Christmas ham. I serve it with spicy mustard.

Ham and Swiss Strata

8 slices bread, crusts cut off and cubed
1 cup ham
1 cup Swiss cheese, grated
3 teaspoons mustard
6 eggs
1 1/2 cup milk

Preheat oven to 325 F
Put all the cubed bread into the bottom of a 9X12 casserole dish, cover with ham and swiss.
In a mixing bowl stir together the eggs, milk and mustard. Pour into casserole dish. Bake for 35 minutes or until set.

Recipe Challenge 11--Meatballs!

I picked Mushroom Bacon Swiss Meatballs. They were good=)

Ratings out of 10:

Hunter - 7

Corrine - 10

Me-7

Mushroom Bacon Swiss Meatballs

1 pounds ground chuck
1 egg
1/3 cup milk
1/3 cup crushed crackers
1/2 medium onion, chopped
2 cloves garlic, minced
1/3 cup cooked and chopped bacon
1/3 cup shredded swiss cheese

Mix ingredients. Form into balls and brown in 1 tablespoon oil, turning and cooking 6-8 minutes or until cooked through.

Serve with mushrooms that have been sliced and sauteed in Worchestershire sauce.

Sausage Balls

Sausage balls

1 pound hot sausage(Jimmy Dean or Owens)
2 cups shredded mild cheddar
2 cups Bisquick

Mix by hand until it's fully mixed(will take time). Bake at 400 F for 15 minutes. We serve with what we call secret sauce--a mix of 2 parts miracle whip to 1 part mustard.

Appetizers--Recipe Challenge 10

I picked Bacon Cream Cheese Stuffed Mushrooms. I usually make these but instead of bacon I use a pound of sausage. These were good! (sausage is better and I'll put that recipe at the end)

Sausage Cream Cheese Stuffed Mushrooms

1 pound breakfast sausage(like Jimmy Dean or Owens)

8 oz. cream cheese

20 or so large mushrooms, washed and stemmed

Preheat oven to 375 F. Cook sausage with cut up stems and drain. Add cream cheese and mix until melted. Stuff mushrooms and bake for 30 minutes or until the mushrooms are cooked through and cheese is melty.

More coffee

This is my absolute favorite--peppermint mocha!

This one was just okay.

Butterscotch Oatmeal Cookies II

These are VERY crispy and yummy. These are also part of my neighbor gifts=)

Butterscotch Oatmeal Cookies II

Ingredients:

1 cup butterscotch chips

3/4 cup unsalted butter

2 tablespoons boiling water

1 teaspoon baking soda

2 cups quick cooking oats(I think I used old fashioned...I don't buy quick cooking)

1 cup all-purpose flour

3/4 cup white sugar

1 pinch salt

Directions:

1. Preheat oven to 350 degrees F.

2. In a small saucepan, melt butterscotch chips and butter over low heat, stirring occasionally. Remove from heat. In a medium bowl, stir together the boiling water and baking soda. Stir in the melted mixture, then stir in the flour, quick oats, sugar and salt. Mix until everything is well blended.

3. Drop dough by teaspoonfuls onto unprepared cookie sheets. Bake for 10 minutes in the preheated oven. Cookies will be very crisp. Remove to cool on wire racks.

Chococonut Chip Cookies

I don't much like coconut but I love the smell so one of the neighbor gifts this year have coconut in them. And I really like them!

Chococonut Chip Cookies

Ingredients:

1 cup butter

1 cup white sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups semisweet chocolate chips

2 cups flaked coconut

Directions:

1. Preheat the oven to 375 F

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

3. Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pasta Isabarte

We gave this a collective 7. If we made it again we'd use more sauce and dice the bell peppers. We also used a LOT more cheese than the recipe calls for(as usual).

Pasta Isabarte

1 pound dry ziti pasta
2 eggs
1 tomato, diced
1 (4 ounce) can sliced black
olives
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 pinch dried oregano
garlic salt to taste
1 (28 ounce) jar pasta sauce
1 (8 ounce) package shredded
mozzarella cheese

DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C).
2.
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
3.
Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
4.
In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
5.
Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

Tupperware!

Broiled Tilapia

I loved this week! Teresa gave us choices of main dishes and sides. I picked Broiled Tilapia Parmesan and Baked Corn. Both are going in the book!

This is the fish when it was cooked as directed. I always overcook my fish...I find noone(me included) will eat it if it's just flakey.

And here's my plate. The corn was fantastic...I added some salsa. Next time I would cut the butter WAY down to 1/4 cup or less.

Broiled Tilapia Parmesan

1/2 cup parmesan cheese
1/4 cup butter, soft
3 tablespoon mayo
2 tablespoon fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a pan or line with foil. In a small bowl, mix together with cheese, butter, mayo, and lemon juice. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer. Broil a few inches from heat for 2 min. Flip and broil for 2 more min. Remove from oven and cover with the cheese mixture on top of fillets. Broil for 2 more min. or until topping is browned.

BAKED CORN

1 can whole kernel corn, undrained
1 can cream style corn
1 (8oz) sour cream
1 egg--beaten
1 pkg dry corn muffin mix
1/2 cup butter

Preheat oven to 350
Mix together the whole kernel corn, creamed corn, sour cream, and egg.
Add corn bread mix and butter. Mix all together and pour into 2 quart baking dish.
Bake for 1 hour or until top is golden brown.

Easy Potato Soup

I picked Easy Potato Soup...I love making potato soup on a cold day!

I used chicken stock instead of only water and skipped the dillweed. Comfort food=)

Easy Potato Soup

4 tbsp butter
1 1/2 cups diced onion
4 cups diced potatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp dillweed
3 cups milk
2 tbsp chopped fresh parsley

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, water, salt,pepper and dillweed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25-30 minutes. Stir in the milk and parsley, heat until hot.

Queen Minnie's Chicken Spaghetti

Ingredients:

1 small onion

Handful fresh mushrooms

1 can cream of chicken soup

1 can cream of mushroom soup

1 can rotel

8 ounces Velveeta

3 cooked and cubed boneless skinless chicken breasts(I substituted leftover turkey)

8 ounces cooked thin spaghetti

8 ounces mild cheddar

Saute onion and mushrooms in olive oil. When soft mix in chicken, spaghetti, soups, rotel and velveeta in skillet and stir until melted. Put in a 9X13 baking dish and sprinkle with shredded cheddar. Bake at 350 until cheese is melted.

Best Spinach Dip Ever

Dip week... My normal spinach dip recipe calls for spring vegetable soup mix and I do prefer that but this was good too!

Best Spinach Dip Ever
INGREDIENTS
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
DIRECTIONS
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Brownies w/ a pb layer

I used the recipe off the side of the brownie box(pillsbury).

The kids loved them=)

Cowboy cookies

Cowboy Cookies...expensive ingredients with an 'okay' outcome. There are pecans, a big bag of chocolate chips & m&m's. I did not put in the coconut called for but that wouldn't have made it any less dry or tastier.

Cheeseburger N Fries Casserole

This recipe makes two. I usually freeze bake one and freeze the other according to the directions.

Cheeseburger N Fries Casserole
4 pounds lean ground beef
2 cans cream of mushroom soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged(20 oz each) frozen french fries

In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze.

Thaw. Place meat mixture into 9X13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.

Lawry's California Center Chicken Enchiladas

 I found this by accident just trying to find a good recipe for ground turkey. 

Lawry's Chicken Enchiladas
INGREDIENTS:
2 tablespoons vegetable oil
1 medium onion, chopped
4 cups shredded cooked
chicken or turkey
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced
tomatoes, undrained
1 (4 ounce) can diced green
chilies, undrained
1 (1 ounce) package Lawry's
® Taco Spices & Seasonings
12 corn tortillas
sliced black olives
5 cups shredded Monterey
Jack cheese
DIRECTIONS:
1.
Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
2.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's® Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
3.
In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
4.
Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.

Spaghetti Corn

This recipe came from Kris and is a family favorite.

Spaghetti Corn

1 14 3/4 ounce can cream-style corn
1 15 1/4 ounce can whole kernel corn, with liquid
1 cup broken spaghetti, uncooked(about 1/3 pound)
1 cup shredded mozzarella cheese
1/2 cup melted butter
2-4 tablespoons chopped onion

Preheat oven to 350 degrees. Butter a 13X9 inch baking dish. Stir together cream-style corn, spaghetti, cheese, butter and onion and pour into prepared dish. Cover with foil and bake for 30 minutes. Remove foiil and bake for anadditional 30 minutes.

My first tofu

I tried this recipe for the first time today and yuck. I want to like tofu so I will continue trying other things. This was supposed to be similar to BBQ'd meat but instead it was much more like I'd cut up the kitchen sponge and put bbq sauce on it. I froze, defrosted and got out as much water as I could then marinated in bbq sauce and pan fried. It never got crispy on the outside like it was supposed to and I hope to slip it into some wraps tonight without a revolt from the kids.

Cream Cheese Pound Cake

Traci posted this recipe about three years ago. It is my absolute favorite(and most fattening) sweet bread. I made the mistake of tenting first thing this time and then forgetting to go take off the foil so it didn't rise as much as usual. Use a BIG bowl to mix in!

Cream Cheese Pound Cake

3 sticks butter, room temp
8 oz cream cheese, room temp
3 cups sugar
6 lg eggs
1 tsp. vanilla extract
3 cups flour
2 tsp. salt

Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Generously coat two 8 1/2 by 4 1/2 by 2 1/2 loaf pans with cooking spray; immediately pourin batter(pan will seem full). Tap pans on work suface to eliminate any large air bubbles.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60-75 minutes(if the tops begin to brown too quickly tent with aluminum foil).

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Bierox Casserole

Recipe Challenge #5


This was delicious!!! It's going in the family recipe book! Both kids loved it and wanted more.

Bierox Casserole

INGREDIENTS
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
1 pinch salt and pepper to taste

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
3. Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.

Holiday cheer

I love trying the holiday coffee creamers when they come out.
I bought the one I was most sure I'd like first:

And it was great! Just the right amount of mint and chocolate=)
Then I bought the one I was most sure I wouldn't like:

And I was right. It wasn't bad persay but it just tasted like plain creamer and pumpkin pie spice.
And then I bought this one just because I hadn't yet.

I'm having it in my coffee this morning and so far it's my favorite. Yum!

Bread maker pizza dough

In this order I put this all in the breadmaker(all room temp):
7 ounces water
1/2 tsp salt
2 tbsp olive oil
3 cups flour
1 1/2 tsp yeast
Set it on the dough setting and wala...easy pizza dough=)

Shar's Chili Dog Casserole

I just printed this out for the family cookbook so am going to post it here too.

Shar's Chili Dog Casserole

2 15 oz cans of chili
1 package of Frankfurters
6 Flour tortillas
1 cup shredded cheddar(I use LOTS more but not in this picture obviously)

1. Preheat oven to 425 degrees F
2. Spread 1 can of the chili on the bottom of a 9X13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili and sprinkle with cheese.
3. Cover dish with aluminum foil and bake at 425 for 30 minutes.