January 28, 2012

Cornbread Dressing

2 cups cornbread crumbs
2 pieces white bread crumbs
1 can chicken noodle soup, mashed
1/2 teaspoon sage
1 onion (the size of an egg)
pepper to taste
1/3 stick of butter, melted
2 eggs

Mix well and bake at 350 degrees until brown (approx. 45 minutes)

Broccoli Casserole

2 packages chopped, cooked broccoli
2 tablespoons butter
2 tablespoons grated onion
1 (10 oz) can cream of chicken soup
salt lightly

Combine above ingredients and put in casserole dish.

Mix together grated cheese and Ritz crackers and top broccoli.

Bake 300 degrees until bubbly

Squash Casserole

2 cups cooked squash, mashed
1 cup milk
2 eggs, beaten
3 tablespoons chopped pimento
1 tablespoon grated onion
2 tablespoons parsley flakes
3 tablespoons melted butter
salt and pepper to taste

Mix together and top with:

1 cup grated cheese
1 cup crushed Ritz crackers

Bake in greased casserole dish for 30 minutes at 350 degrees

Gram's Sweet Potatoes

3 cups cooked, mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
3 eggs
1/3 stick butter, melted
1/4 cup can milk
1 teaspoon vanilla

Mix above ingredients well and put in a glass baking dish

1/2 cup brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

Mix together and top sweet potato mixture. Bake 350 degrees for 30 minutes

Sweet Green Bean Bundles

2 (14.5 ounce) cans whole green beans, drained
11 ounces of bacon cut in halt
1/3 cup butter, melted
2/3 cup brown sugar

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
Cover with foil and bake for 45 minutes

www.allrecipes.com (Mark Kames)

Roasted Vegetables

8 small red potatoes, quartered
1 small yellow squash, cut in 1-inch pieces
1 small zucchini, cut in 1-inch pieces
1 medium red onion, cut into eighths
1/4 cup olive oil
2 teaspoons dried basil leaves
2 teaspoons thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced

Heat oven to 375 degrees. Toss all ingredients together. Bake until vegetables are tender.

Gram's Macaroni and Cheese

1 cup dried macaroni noodles
10 oz Cracker Barrel Extra Sharp Cheese, grated
2 eggs
2 cups milk
1 teaspoon salt

Cook macaroni noodles until tender. Drain well. In a glass baking dish, layer noodles and cheese.
Mix eggs, milk and salt together. Pour over cheese and noodles. Bake in a preheated 375* oven for 35-40 minutes or until top is golden brown.

Perfect Pie Crust

1 cup unsalted butter, chilled
2 1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon sugar

Combine flour, salt, and sugar in the bowl of a food processor; pulse in butter 8 to 10 seconds. Add 1/4 to 1/2 cup of ice water through feed tube. Divide dough into two equal pieces and place on separate sheets of plastic wrap. Flatten into 2 disks and refrigerate at least 1 hour.


Jessica's Chicken Pot Pie

1 bag frozen peas and carrots
1/3 cup butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken
Frozen pastry for two-crust pie

In a 2 quart sauce pan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir mixture 1 minute. Stir in chicken and peas, remove from heat.
Heat oven to 425*.
Make pastry or prepare pan with frozen pastry. If making pastry from scratch, roll two-thirds of the pastry into 13-inch square (or circle). Ease into un-greased 9-inch square (or round) pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square (or circle if using round pan). Place over chicken mixture.
Bake 35 minutes or until golden brown.
Makes 6 servings.

To Freeze: Prepare recipe as directed to the point of removing chicken and vegetable from heat. At this point cool the chicken mixture completely and then place in a freezer bag, pressing out all the air, then freeze.

To Prepare from Frozen: Defrost chicken mixture until completely thawed. Prepare pie crust in pie plate, pour in chicken mixture then top with remaining pie crust. Bake at 425* until hot on the inside and golden brown on the outside, approx 35 minutes.
*NOTE - you may want to place foil around the edges of your pie crust to keep them from browning too quickly.

French Dip Roast Beef for the Crock Pot

3 1/2 - 4 lb boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme (I omit this ingredient)
1 teaspoon garlic powder
12 French rolls, split

Place roast in 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. You can shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.


Rachel Ray's Leftover Mashed Potato Soup

Olive Oil
6 slices bacon
4 tablespoons butter
1 medium onion (I omit and use onion powder)
4 tablespoons flour
1 quart chicken broth
2 cups left over mashed potatoes (I usually end up using more than this)
8 ounces shredded cheddar cheese

In a medium pot, drizzle olive oil over medium high heat. Add bacon and cook until crispy. Remove and reserve. Drain off excess fat and add butter. When butter is melted add onion and cook until soft (about 5 minutes). Sprinkle flour into pot and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened (about 2-3 minutes). Whisk in mashed potatoes and stir in cheddar cheese. Cook until potatoes are hot and cheese is melted. Top with more cheese and crumbled bacon.

Sloppy Joes

3 lbs ground beef
2 minced garlic cloves
1 1/2 cups ketchup
1/2 cup water
1/4 cup brown sugar
1/4 cup mustard
4 tablespoons vinegar
4 tablespoons Worcestershire sauce
3 teaspoons chili power

Cook ground beef and drain. Combine remaining ingredients in crock pot and stir in meat. Cover and cook on high for 3-4 hours or low 6-8 hours.

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425*. Place chicken pieces in a lightly greased 9 x 13 inch baking dish. Brush chicken with the sauce. Turn the pieces over and brush again.
Bake in a preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Carrie's Easiest Crock Pot Pulled Pork BBQ

2 lbs of pork shoulder roast
1 beef bouillon cube
salt and pepper
1 can chicken broth
1 bottle of BBQ sauce
Rolls or buns for serving

Place pork shoulder in crock pot. Pour in chicken broth and add bouillon cube, salt and pepper. Add enough water to crock pot to cover the pork roast. Cook on low heat for 6-8 hours or until pork pulls apart with fork. Remove from crock pot and place in casserole dish. Using two forks, shred pork. Pour BBQ sauce over meat mixture and mix well. Bake approximately 30 minutes or until BBQ sauce has set well into the pork. Serve on buns or rolls. Add a side of baked beans and french fries and voila ... you have the easiest, yummiest weekend dinner ever!

Sasha's Taco Soup

1 1/2 lb ground beef
1 small chopped onion
1 (1 oz) package ranch dressing powder
1 (1 oz) package taco seasoning powder
1 can pinto beans, drained and rinsed
1 can whole kernel corn, drained
1 can Rotel tomatoes (mild or original)
1 can petite diced tomatoes
1 box beef broth/stock

Chop onion; brown meat and onion together and drain fat. Add ranch and taco seasonings to meat. Add the rest of the ingredients, stir well and simmer 1 hour.

You can also make this in a crock pot. Brown with meat with onion then combine meat and remaining ingredients in the crock pot and cook on low for 6 hours or on high for 4 hours.

Meatloaf: Yes, Virginia There Is a Great Meatloaf

1 1/2 lbs ground beef
1 slice bread (chopped finely or broken)
1 egg
1 small sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 - 2/3 cup whole milk or half-and-half

4 tablespoons apple cider vinegar
2-4 tablespoons brown sugar (I use 2 or less)
1/2 cup ketchup

Combine meat loaf ingredients and place into baking dish. Smooth out top. Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350* for about 1 hour to 1 hour and 15 minutes or until done.


Bourbon Chicken

2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes (I omit this ingredient)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

To Freeze: Prepare as above except cook chicken completely. Once cooled, pour into freezer bag, pressing out all the the air, and freeze.

To Prepare from Frozen: Defrost, place in sauce pan, bring to a hard boil, reduce heat and simmer 10 minutes.