Chicken Paninis

These were FANTASTIC! With a purchase I got a free jar of roasted red pepper tapenade. Looking online I could only find it mentioned in paninis so I made up my own recipe. In it is a grilled chicken breast, black olives, marinated artichoke hearts, cheddar cheese, mayonnaise and the tapenade. Yum!

Pita Chips

I make these quite often and realized I always have to look up the oven temperature I use so why hadn't I blogged it to make it easier to find? So here it is...it's my own recipe and I don't really measure.

Pita Chips

Pita bread pockets
olive oil
salt(or garlic salt)
pepper

Preheat oven to 400 degrees. Cut each pita into 8 triangles. Put on cookie sheet. Mix oil, salt, pepper and any other seasonings you feel like(a bit of basil etc) then brush on the pita triangles. Bake for 7 minutes or until lightly browned. I start watching mine at 7 minutes. It seems to depend on the brand of pitas but sometimes 7 minutes is perfect and other time they've needed over 10 minutes.

Chicken Stew

I was looking for a way to use up celery and carrots I bought last week so I looked up recipes and made this. It was quite good for a fall meal and I only wish I'd had the energy to make some fresh bread to go with it! 

My changes were...I used chicken thighs(dark meat has more iron and I am still fighting the anemia), I didn't do the dumplings and instead I threw in a box of vermicelli right at the end, I used a lot more celery and carrots because I didn't want them in the fridge anymore, I subbed my cream soup mix for the cream of potato since I couldn't find any without msg and I didn't cut up the chicken. Sounds like a lot of changes, huh? :)

Chicken Stew

1 onion, chopped

4-5 carrots, cut in one inch chunks

3-4 celery stalks, sliced

2 medium potatoes, chopped

4-6 skinless, boneless chicken breasts, cut in 1" pieces

2 cans cream of chicken soup

1 can cream of potato soup

1 cup frozen peas

1/2 to 1 cup chicken broth

pepper

1 cup Bisquick

1/3 cup water

Combine onion, carrots, celery, potatoes, chicken, soups, peas, broth and pepper in crock pot. Mix well. Cook on high till heated through. Cook on low 6-8 hours. Turn Crockpot to high. Mix Bisquick and water and drop by tablesppons onto hot stew. Cook on high 20-25 minutes.

Breadmaker bread and cabbage goulash

For a cold night this was good. The cabbage goulash was from my week awhile back and the bread was from Mandi on her week. I wouldn't make the cabbage goulash again but everyone ate it here. The bread was hot and good fresh out of the breadmaker. I wasn't sure if it was going to turn out since it never turned into a real dough...just a very thin mix but it tastes really good! It's a heavy bread with a great buttery taste.

1 Pound Loaf (12 slices)

1 cup warm water -- (75 to 80°F)

2 cups white bread flour

3 tablespoons buttermilk powder

1/4 teaspoon baking soda

2 teaspoons sugar

1 teaspoon salt

1 tablespoon butter -- room temperature

2 teaspoons active dry yeast -- or 1 teaspoon rapid-rise yeast

Put ingredients in the bread pan and assemble the bread machine according to manufacturer's instructions. Select regular, rapid, or delayed bake cycle and medium crust setting. Bake and cool as directed.

CABBAGE GOULASH

1 pound pork sausage

1 pound ground beef

1 large onion, chopped

1 can (6 ounces) tomato paste

1 can (28 ounces) chopped tomatoes

2 tablespoons vinegar

1 tablespoon chili powder

1 teaspoon garlic powder

1/4 teaspoon dried crushed red pepper {optional)

10 cups shredded cabbage

Brown sausage, beef and onion, drain fat. Add remaining ingredients, except cabbage and mix well. Stir in cabbage. Simmer 15-20 minutes or until cabbage is tender.

Frito Pie Pizza

I got this from the Hormel website. Everyone else seemed to like it(well Justin liked the Fritos) but I really didn't...it could have just been the prebaked pizza shell I bought.

FRITOS® Chili Pie Pizza

Ingredients

1 prebaked pizza shell (10 to 12-ounces)

1 can HORMEL® Chili No Beans (15-ounces)

1 1/2 cups shredded Mexican blend cheese

2 cups FRITOS® corn chips, crushed

Directions

Preheat oven to 425°F. Place pizza crust on a pizza pan. Spread chiliover pizza crust. Sprinkle with shredded cheese. Bake for 12-15 minutesor until crust is crisp and cheese is melted and golden brown. Sprinklepizza with crushed corn chips and serve.

Lemony Lime Cake

I had lime jello so this is lemony lime cake instead of lemony lemon:) This was gooooooood!!! I love tangy dessert and this was super easy.

Lemony Lemon Cake

1 small box lemon gelatin

1 box yellow cake mix

4 whole eggs

3/4 cup vegetable oil

3/4 cup water

Place all ingredients in a large bowl and mix thoroughly. Pour into a greased13 x 9-inch pan and bake at 350 degrees F for 40 minutes. Topping 1 1/2 cups confectioners' sugar Juice of 2 lemons and rinds of 2 lemons Mix well. While cake is still warm from oven, punch holes in top with awooden pick. Pour topping over cake. Serve with whipped cream, if desired.

Mother's Macaroni Bake

This was from Mandi's frugal week. I used vermicelli again instead of macaroni and added a pound of sausage so this would be a complete meal. It was a lot like spaghetti and really good! I would make this again and the cost can't be beat:) I'm changing the prices to what I paid. It equals out to 1.77 plus $2 for the sausage. A full meal for 3.77!

Mother's Macaroni Bake

2 cups dry elbow macaroni, cooked and drained (10 cents for the box of vermicelli)

1 small onion, diced (45 cents)

1 small green bell pepper, diced (.35)

1/2 stick of margarine (I used butter that I got on a huge sale... 3 cents)

1 can tomato soup ($.60)

2 slices of American cheese singles, cut in half diagonally (24 cents)

Cook and drain macaroni, set aside. Sautee onions and peppers in margarine until tender. Add vegetables to macaroni and mix lightly. Stir in soup. Pour mixture into a lightly Pamed casserole dish and arrange cheese singles over top. Bake in 350 degree oven until heated through and cheese is melted (about 15 mintues). Sprinkle with parmesan cheese before serving. Serves 4. Approximate cost, $1.50 for the whole casserole.

Candied Garlic Chicken Wings

We were hungry so as soon as these came out we dug in and I totally forgot to get a picture. This recipe came from Shar and she has a picture up on her blog here.
These were SO good!

INGREDIENTS
1 1/2 cups runny honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings
DIRECTIONS
Mix honey, soy sauce and garlic together. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a cookie sheet for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Simply Salsa

I didn't take a picture of this but I want to save the recipe here for future use. After making this I add half a thing of sour cream and it's a great dip:)

Ingredients
1 medium onion
2 cloves garlic
1 large can whole tomatoes
1 Tbsp. Southwest Chipotle Seasoning Blend(I use at least 2 tbsp)

Directions
Peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Peel and smash two garlic cloves and add to Quick Chef. Add remaining ingredients; cover and turn handle until desired consistency. Serve with chips or as a topping for tacos!

Shrimp Scampi

This was my first time making shrimp scampi and it was so easy and fast! I need to mess with the measurements but this was really good!

Shrimp Scampi

2 pounds peeled, deveined shrimp

1 stick butter

2 tbsp lemon juice

1/4 tsp garlic powder

Parsley(as much as you want)

Wash shrimp.

Heat frying pan. Put in butter and let it get warm and bubbly. Add shrimp, lemon juice and garlic. Cook until all the shrimp turn pink(about 5 minutes). Do not overcook shrimp. Add parsley, stir and serve hot.

Chocolate Mint Smoothies

This is from Lisa's week and I couldn't wait to try it! They were soooo good! We'll have to make double next time!

CHOCOLATE MINT SMOOTHIES
2 c. milk, divided

1/4 c. instant cocoa mix

1/2 tsp. vanilla extract

1/8 tsp. peppermint extract

1 pt. vanilla ice cream
Heat 1/2 cup milk just until hot. Combine hot milk and cocoa mix in container of electric blender. Process until smooth. Add remaining 1 1/2 cups milk, vanilla and peppermint, blend well. Add ice cream and process until mixture is smooth. 4 cups.

Pepperoni-Pasta Bake

Tee posted this recipe for her week this week. I had intended to make another meal tonight but forgot to thaw the meat so I looked and had everything for this. Very fast to put together and the family loved it! I didn't use all the pepperoni called for because it seemed like a lot and I used vermicelli because I have lots of that on hand. I was running late on dinner so it's still steaming in the picture and was on the table fast!

Pepperoni-Pasta Bake

1/2 to 3/4 lb. rotini pasta

1 12-oz. pkg. sliced pepperoni

1 can mushrooms (optional)

Your favorite spaghetti sauce

4 to 6 oz. grated mozzarella cheese

Preheat oven to 375 degrees. Cook pasta according to package directions. Drain pasta, and spread it evenly in the bottom of an oven-safe casserole dish. Arrange pepperoni slices and drained mushrooms on top of pasta. Pour spaghetti sauce on top. Top generously with cheese. Bake for 17 to 22 minutes or until cheese is bubbly.

Hamburger Casserole

This was one of Mandi's recipes in June that I'd saved to try. Everyone ate it and liked it but it seemed to be missing something...I'd like to try it with rotel! I added green Tabasco to my serving:)

Hamburger Casserole

1 lb ground beef
1/4 cup milk
1/4 cup chopped onion
small box macaroni
1 can cream of mushroom soup
1 small can tomato sauce
1/4 cup chopped bell pepper
grated cheese

Cook macaroni & drain. Brown ground beef, onion, and bell pepper; drain
grease. Mix mushroom oup, tomato sauce and milk. Add to ground beef
mixutre. Add macaroni to mixture. Put in casserole dish, grate cheese over
the top, put in over at 350 until cheese melts.

Pumpkin Muffins

I looked for a recipe online but didn't find any I really liked so I pieced together my own. These turned out great and I doubled it and made two loaves of pumpkin bread(no pictures) with pecans in those. For the tupperware spice you can just use cinnamon. (made these again 9-3-10 and I think this is too much spice.  I'll cut them all in half next time)

Pumpkin muffins
1 15oz can pumpkin

3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, tupperware spice, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together pumpkin, vegetable oil and eggs.

Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Butterfinger Cake

For Corrine's birthday I made this since we had a surplus of Butterfingers. It was good but definitely not better than the recipe that calls for heath or skor bars(also known as the better than sex cake).

Ingredients
Devil's food cake mix

Jar caramel ice cream topping

14 oz. can sweetened condensed milk

8 oz. container Cool Whip (thawed)

6 butterfinger candy bars (crushed)

Directions
Bake cake as directed on the package in a 13x9 pan.
Let cool for about 10 minutes, then poke holes in the cake and spread caramel topping and evaporated milk over top of the cake.
Let cake cool completely.
Mix thawed whipped topping with the crushed Butterfinger candy bars, and spread over the top of completely cooled cake.
Best if served 2+ hours later.

Chili Casserole

I got this from Mandi's blog here but it was originally from Melissa's week on the recipe group:) This was spicy but really good! We had no leftovers and even with it being spicy all the kids ate it happily.

I didn't want to spend the money for chili seasoning so I subbed some chipotle seasoning I had from Tupperware:)

INGREDIENTS
1/2 pound macaroni, cooked
1 (15 ounce) can chili with beans
1 (15 ounce) can sweet corn, drained
1/2 pound ground beef, browned and drained
2 tablespoons hot sauce
1/2 cup chopped onion
1 tablespoon chili seasoning mix
1/2 cup shredded mozzarella cheese (used monterey jack & cheddar)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, or until heated through.

Figs

I made up 9 jars of fig preserves this year. We drove out to the orchard to pick and this was every single fig they had! Ended up costing over $10 a jar just for the figs...but a pregnant woman has her cravings:)

Marey's Grandma's Meatloaf

This was dinner tonight. It was really good! If I made it again I'd add two eggs to help it hold together when cutting and I needed to cook it longer.

2 Lb. Ground Beef
1 Package (6 oz.) Stove Top Stuffing, any variety
1 Cup Water

1/2 Cup BBQ Sauce

Mix all ingredients except 1/2 of BBQ sauce. Shape into 2 oval rolls. Bake in a 13x9-inch baking dish on 375 for 35 minutes. Remove & pour rest of BBQ sauce and bake for a few more minutes.

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.

INGREDIENTS
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
DIRECTIONS
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.

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.

BUTTERFINGER PIE

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.

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.

Blueberry Jam

Yet another thing done with blueberries...I used 9 cups of blueberries and it still didn't make a dent!

Oriental Chicken

This was a frugal recipe and was SO good! I ran out of soy sauce so I used the teriyaki I still had on hand. Definitely will make this again! The bamboo shoots I bought had a bunch that were tough so I need to keep track of what brand we like.

1 pound chicken, cut into small pieces for stir fry
1 can water chestnuts
1 can bamboo shoots
soy sauce
spices to taste, like garlic, ginger, pepper, salt
stir fry the chicken with a little oil and a little soy sauce and whateverspices you want. Just keep enough soy sauce in the pan so that it stays alittle wet, but not so much as it is sitting gin liquid.When the chicken is done add the bamboo shoots and water chestnuts.Serve over hot rice

Garlic Cheddar Chicken

This was sent in by Tee to the recipe group. Oh my gosh it is SO good!!! Definitely a keeper recipe!

Ingredients

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs (I put Ritz through the food processor for a bit)

1/2 cup freshly grated Parmesan cheese

1 1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

Arrange the coated chicken breasts in a 9x13 inch baking dish.

Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Chocolate Macaroons

I am not big on coconut but since I'm trying to use up what's in the kitchen and I got coconut on a great sale awhile back this is what I made...and they were gone the next day:) VERY chocolatey!

Ingredients
1 (14 ounce) package angel flake coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
4 baker's unsweetened chocolate squares, melted (4 ounces)
Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Drop from teaspoon, 1 inch apart, onto well-greased baking sheets.
Bake at 350 degrees F, for 10 to 12 minutes.
Remove immediately from baking sheets.
Makes 8 dozen.
Note: the vanilla can be substituted with almond extract.

"From scratch" Pancakes

This is the second time I made these and they are SO good! Much better than any box mix!

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Blueberry upside down cake

This was my second attempt at a blueberry dessert. It was good but the blueberry pound cake is still #1!

Blueberry Upside-Down Cake
1/2 cup butter
1 cup brown sugar, loosely packed
2 cups fresh or frozen blueberries
2 teaspoons grated lemon peel
1 (18.25 ounce) box white cake mix
Melt butter in a 9 x 13-inch glass baking pan as you preheat oven to375 degrees F. Sprinkle brown sugar over butter.

Mushroom Soup Meatloaf

I got this recipe from my sweet friend Mandi and you can see hers here.

This was SO good!!! We all liked it and I'll definitely make it again!!

MUSHROOM SOUP MEATLOAF

1 can cream of mushroom soup

2 lbs ground beef

1 pkg dry onion soup mix

1/2 cup dry bread crumbs

1 egg beaten

1/4 cup water

In a large bowl mix 1/2 cup of mushroom soup, ground beef, onion soup mix, bread crumbs and egg.Shape mixture into a 4x8" loaf and place into a greased8x12" loaf pan (I shaped mine and put it into a 9x13 glass dish) bake at 350°F for 1 hr 15 min or until done.Spoon off drippings, reserve. In saucepan,beat remaining soup, water and drippings at med. heat until boiling. Stir occasionally. Thin sauce w/additional water if desired. Spoon over meat loafservings. DELICIOUS!!

Ramen Helper

If you need serious cheap food this would do it and it's an easy one pan meal:) This added up to about $3 for a BIG skillet full.

Ramen Helper Recipe
4 packages beef flavored Ramen Noodles

1 can corn (I threw in some frozen corn)

4 cups water

1 pound bround beef

1/2 cup chopped onion

In saucepan, brown the ground beef and onion until done and drain. Add sauce packet from the Ramen Noodles and the water. Break up the noodles and add to above with the drained veges. Cook about 5 mins until the noodles are done and most of the water is absorbed.

Chicken and Dressing Casserole

We were so hungry when this came out of the oven and this was awesome! The kids liked it but Corrine gave it a 7 so I don't think she loved it.

Chicken and Dressing Casserole

1 can cream of celery soup
3 eggs, lightly beaten
2 1/2 cups chicken broth
1/4 tsp. pepper
1 box stove top cornbread stuffing mix
1 can cream of mushroom soup
7 chicken thighs
1/4 cup chopped onions
2 cup grated cheese

Mix all together, except cheese, and put into a 9x13 pan.
top with grated cheese. Bake at 350 for 45 minutes.

Huntington Chicken

Somehow I lost my picture of this...it wasn't real pretty anyways so that's okay:) This was good once I added seasoned salt to it. Justin especially loved it.


HUNTINGTON CHICKEN
2 cups cooked macaroni
1/2tbs. butter
3 tbs. flour
1/2 cups cream or milk
1 cup cream cheese
1 cup hot chicken broth
2 cups cooked chicken
salt and pepper to taste
add all ingredients into casserole dish and bake in a 350 degree oven for 45 min

Blueberry pound cake

This is sooooo good! Not diet food by any means but totally yummy!

Cook Time: 1 hour, 15 minutes
Ingredients:
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 c. frozen, thawed
Preparation:Preheat oven to 325 degrees.Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioners' sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.

Italian Mac

I had a feeling we'd love this and sure enough it went over great. Justin had three helpings! This was listed on a frugal website and it ended upcosting me about $6.50 to make with the rising price of groceries. I didn't layer this like the recipe says because I was in a rush...I just put the meat then the mac n cheese and then the mozzarella and it turned out great:)

Italian Mac Recipe
2 boxes Mac & Cheese

1lb hamburger

1 small onion diced

1/2 green pepper diced

1 16oz can spaghetti sauce

1 package (2 cups) mozzarella

Make mac&cheese according to package directions. Brown hamburger, onion, and pepper. Drain and add spaghetti sauce. In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer. Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad .

Tee's Quick Delicious Rolls

Last night I made a simple chicken, veggie and rice soup but it needed something to go with it. Tee had sent this recipe for rolls that her mom made when she was a kid and she still makes them. They were SO fast and easy! They have a biscuit taste to them and were perfect with our soup. I'm printing this one out for our book for future use:) In my oven they took about 20 minutes to lightly brown.

Quick Delicious Rolls

2 cups self rising flour(I added 8 tsp baking powder and 1 tsp salt to all purpose flour)
4 tablespoons mayo
1 cup milk
2 tablespoons sugar

Mix all together and pour into muffin pan. Bake 15min. at 375 degrees or until brown.

Oven Omelette

This was our second time making this and it won't be the last. We love it(except for Corrine who doesn't like eggs). I got this off a frugal website and with what I pay for ingredients it cost $5.50 and makes a large casserole dish.
5-11-10 Made this with leftover mashed potatoes in place of the grated potato and it worked great too!

Oven omelette

10 eggs, beaten
2 shredded potatoes
1 tsp. seasoned salt
1/2 diced onion
1/2 diced bell pepper
2 cups(8 oz) shredded cheddar cheese
1 pkg bulk sausage, cooked, crumbled and drained of fat

Mix all ingredients and pour into a greased 9x13 inch baking pan. Bake at 350 for 60 minutes. This can be used for breakfast, or for dinner.

Bacon Cheeseburger Roll-Ups

We all LOVED this! Even Justin ate a good portion:)

Bacon Cheeseburger Roll Ups

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

Crockpot beef and beans

This was from my week with a crockpot theme. It was good for a change and would make a good potluck dish!

INGREDIENTS:
1 to 1 1/2 pounds lean ground beef
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 large cans (28 ounces each) baked beans
2 cans (8 ounces each) pineapple tidbits or chunks, drained
1/2 cup barbecue sauce
Dash cayenne pepper
PREPARATION:
In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and bell pepper; fry until ground beef is no longer pink.
Combine the ground beef mixture with the remaining ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.Serves 6 to 8.

Crockpot brownies

I've always read the recipes for baking in a crockpot and wondered how it would work so this was my first attempt and it didn't fail miserably but it did fail...the outside edge was done but none of the center. However; what was done tasted quite good:)

Walnut Brownies Crockpot Recipe

Ingredients
2 egg

1 cup water

1/2 cup oil

1 cup brown sugar

1/4 cup melted butter

1/2 cup chopped walnuts

1/4 cup cocoa1 package of brownie mix

Directions
First, mix the butter, oil, sugar, water and cocoa in a sauce pan till cocoa is well mixed. Add this to a bowl with the eggs, packaged brownie mix, and walnuts and then beat until a smooth texture is formed. Grease the inner stoneware of the Crockpot and pour the batter into it. Turn the Crockpot on high for 1 1/2 hours and let stand for 30 minutes with heat turned off.

Redneck Casserole

I picked this for my week on the recipe group a long time ago...I'm guessing I had a frugal theme. Finally got around to making it and we had it with a leafy green salad. Totally a kid favorite meal!

1 (28 ounce) can baked beans
6-8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded
Set your oven to 450.

Dump your can of baked beans into a casserole dish. Set the dish aside.

Cut up your hot dogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.

Cover the bean and dog mixture with tater tots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.

Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown.

When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in!

Potato Casserole

The ingredients in this were so simple and it turned out really good! I used fresh tomatoes because I didn't have any stewed tomatoes but that's the only change I made. We'd happily have this again!!

Potato Casserole

1 lb. Hamburger meat
6 med. potatoes, sliced thin
1/8 tsp. garlic salt
2 med. onions, sliced thin
1/8 tsp. oregano
14 oz. can stewed tomatoes

Brown hamburger meat, drain. Spray 9x13 pan w/pam. Layer potatoes, onions, and meat.
stir oregano and garlic salt into stewed tomatoes, spoon over Hamburger meat mixture.
Cover tightly with foil. Bake at 350 deg. for 90 minutes.

Breakfast casserole

Mandi sent this recipe to the group. By the time I ended up changing things for what I did and didn't have on hand it was totally different LOL We liked it but I don't think I'd make it again because of the bread portion...the texture ends up weird for me.

I put mushrooms and red bell pepper in just to add some fresh veggies but then I went to get the cheddar and didn't have any so I subbed mozzarella and cheddar would have been much better!

Breakfast Sausage Casserole

1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled

4 cups cubed day-old bread

2 cups (8 oz.) shredded sharp cheddar cheese

2 cans (12 fl. oz. each) Evaporated Milk

10 large eggs, lightly beaten

1 tsp dry mustard

1/4 tsp onion powder

Ground black pepper to taste

1 Grease 13 x 9-inch baking dish. Place bread in prepared bakingdish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onionpowder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinklewith sausage. Cover; refrigerate overnight.

2 Preheat oven to 325° F.

3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Servings: 8

Chicken Enchiladas

More than 5 years ago my sweet friend, Kristine, gave me this recipe and I have made it over and over. We all love it so when I found it in with my plain printed recipes I decided to add it to my blog. Pics added 01-09

Chicken Enchiladas
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoons garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions
1. Preheat oven to 350 degrees(175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender(about 3-4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.

Tootsie Rolls

We got this recipe from the library and the kids have bugged me daily to go buy powdered milk.

They are good eventhough they look like...well I don't need to say what they look like do I? They don't taste exactly like a tootsie roll but fairly close I'd say!

Tootsie Rolls

3 cups powdered sugar

1/2 cup cocoa

3/4 powdered milk

1/2 cup corn syrup

2 Tbsp vegetable oil

1tsp. vanilla extract.

Mix in a bowl then form into a tootsie roll shape.

Dewberry Cobbler

This was yummy! These were some of our handpicked dewberries:)

I adapted another cobbler recipe for this. The only change I'd make if I made this again was to make it in a smaller pan because the berry layer was so thin.

1 cup sugar
1/2 cup all-purpose flour
1/2 cup melted butter
2 teaspoons vanilla extract
1/2 package refrigerated pie crusts
3 1/2 cups frozen unthawed dewberries
1 tablespoon sugar
1 egg white
2 tablespoons water

Stir together the sugar, flour, butter and vanilla.
Gently stir in blackberries.
Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
Cut the piecrust into strips and arrange on top of blackberry mixture.
Mix together the egg white and water.
Brush the pie crust strips with this egg wash.
Sprinkle with sugar.
Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

Garlic Cheese Chicken Rollups

This was fantastic! Definitely have to double this recipe if we make it again though!!! I messed up and mixed the butter and cheese together...then just melted more butter and it worked fine...can't have too much butter, right? LOL

Shar made this before and that's where I got the recipe. You can see hers here.

INGREDIENTS

4 skinless, boneless chicken breasts

1 cup dried bread crumbs, seasoned

1/2 cup grated Parmesan cheese

1/4 cup butter, melted

1 (7 ounce) package herb & garlic cheese spread

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Chicken and Asparagus Fettucine

Wow this was freaking awesome! I looooove fettucine alfredo and the asparagus in it was just perfect. It got rave reviews all around so I'll definitely have this on my list to make again!

Chicken and Asparagus Fettuccine

INGREDIENTS

12 ounces dry fettuccini pasta

2 cups

1 inch pieces fresh asparagus

1/2 cup butter

2 cups half-and-half cream

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

3/4 cup grated Parmesan cheese

1/2 pound cooked chicken breasts - cut into bite size pieces

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.

In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.

Pour sauce over pasta and asparagus, and toss to coat.

Beef N Broccoli

I have finally used up the precooked, presliced briskets in my freezer! This was really good! Hunter loves Chinese food so he was the most thrilled to see it:)

1 lb steak, cut into thin slices

1/2 cup water, divided

1/2 cup soya sauce

4 tablespoons brown sugar

3 tablespoons vinegar

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1 tablespoon cornstarch

3 tablespoons oil

1 bunch broccoli, cut up

1 large onion, chopped

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.(At least 10 Minutes).Drain well, reserving marinade.

Heat oil in wok or skillet.Add steak and brown.

Add broccoli and onion.Cook at medium-high heat, stirring for 1 minutes.

Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp.

Add marinade and cook until sauce is hot and thick

Cheesy One-Pot Chicken Cacciatore

The kids and I liked it. I'd love to try it again with a few changes. I'd use a little less water and instead of a can of tomatoes I'd use two cans of rotel. Yum!

Cheesy One-Pot Chicken Cacciatore

1 tsp. oil
1 lb. boneless skinless chicken breasts, chopped
2 1/2 cups water
2 zucchinis, chopped
1 small onion, chopped
1 Tbsp. chopped fresh pregano
1 pkg. (14oz) Deluxe Macaroni & Cheese Dinner
1 can (141/2 oz) stewed tomatoes, drained

Heat oil in large killet on med-high heat. Add chicken; cook 5 min. or until brown.
Add water, vegetables, oregano and pasta. Bring to boil; simmer partially covered, 12 min. or until pasta is tender.
Stir in Cheese Sauce and tomatoes; cook until heated through.

Green Olive Baked Chicken

I picked this out of Lissa's week because we love olives.  Hunter quite liked it! I thought it was pretty good too. I would have liked it in a wrap but there were no leftovers so that didn't happen.

Green Olive Baked Chicken

1/2 cup pitted green olives

1/4 cup flat-leaf parsley

2 tablespoons lemon juice

Cracked black pepper

4 chicken breast fillets
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.

Chicken with asparagus

Tee sent this recipe and it is delicious! The kids had a different dinner but I will definitely have this again! Bruschetta chicken is still my favorite but this is definitely a close second for chicken meals.

Chicken with Aspargus
INGREDIENTS
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
DIRECTIONS
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve