Loaded “Baked Potato” Soup

1 lb. baking potatoes, cubed

2 cups chicken broth

1 cup milk

3 slices bacon, cooked or ham, cubed

1 cup grated cheddar cheese

¼ cup sour cream (optional)

Place cubed potatoes into large microwave bowl.  Microwave on high for 5 minutes, stir halfway through.

Add broth and milk; stir.  Microwave 10 minutes more, stirring halfway through.

Meanwhile, cook bacon and crumble.

Crush potatoes with potato masher.  Add crumbled bacon and grated cheese.

Add sour cream as desired.

Sausage Stir Fry

1 lb sausage

¾ cup onions, mushrooms, broccoli, chopped

3 Tbsp vegetable oil

Garlic salt, oregano to taste

¾ cup parmesan cheese

1 ½ cups uncooked rice

Cook rice; keep warm.

Slice sausage.  Sauté onions, mushrooms and broccoli in oil until tender.

Add sausage, garlic salt and oregano.  Heat through.  Mix in cheese.

Serve over warm rice.

Serves 6

Sweet and Tangy Party Meatballs

1 1/2 cups brown sugar

3/4 cup vinegar

3/4 cup BBQ sauce

3 teaspoons Dijon mustard

3 teaspoons Worcestershire sauce

1 bag frozen meatballs

Preheat oven to 350.

Combine the brown sugar, vinegar, BBQ sauce, mustard and Worcestershire sauce in a saucepan to heat up and dissolve sugar.

Place the meatballs in a 13x9 inch baking dish.

When sugar is dissolved, pour heated sauce over the meatballs and cover the baking dish with foil.

Bake for 30-45 minutes or until heated through.

Serve right away and enjoy!




recipe found here

Italian Sausage Lasagna

1 lb sausage

1 onion, chopped

1 clove garlic, minced

1 tsp sugar

1 tsp basil

1 can (16 oz) tomatoes

1 can (15 oz) tomato sauce

12 lasagna noodles

1 carton cottage cheese

½ cup parmesan cheese

1½ tsp oregano

2 cups mozzarella, grated

Cook sausage, onion and garlic in skillet; drain.  Stir in sugar, basil and tomatoes; break up tomatoes.  Heat to boiling; simmer uncovered 45 minutes.

Cook noodles; drain.  Mix cottage cheese, ¼ cup parmesan and oregano.

Spread 1 cup sauce in 9X13 pan.  Top with 4 noodles.  Spread 1 cup cheese mix, then 1 cup sauce.  Sprinkle with 2/3 cup mozzarella.  Repeat.

Cover and bake 30 minutes @350°.  Uncover and bake 15 minutes more.  Let stand 15 minutes.

Roasted Brussells Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

(from foodnetwork.com) 

Mini Monkey Bread

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter


Preheat the oven to 350.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. . Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into muffin cups.

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 20 minutes for the muffin cup ones until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.


recipe found here

Brenda's Chicken Noodle Soup

Brown chicken in ¼ cup margarine.  Season.

Add:

14 cups water

7 tsp bouillon

3 Tbsp dried onions

2 Tbsp celery flakes

1½ tsp garlic salt

1¼ tsp poultry seasoning

Simmer 2 – 2½ hours.

Pick chicken into bite size pieces.  Pour broth through strainer. 

Make noodles.

Combine 2 eggs, ½ tsp salt, 1 1/3 cup flour.  Roll out; cut into thin strips.  Separate and add to broth.

Boil 5 minutes.  Add chicken and serve.




Recipe from my friend, Brenda!

Taco Casserole

1 ½ lbs ground beef

1 pkg taco seasoning

2 small cans of tomato sauce

1 can corn

1 cup grated cheddar cheese

1 cup crushed tortilla chips

Preheat oven to 400°

Brown meat; drain. 

Stir in seasoning, tomato sauce and corn.  Simmer 5 minutes.

Spoon mixture into 2 quart baking dish.  Top with cheese and chips.

Bake until cheese is melted.  (5 to 10 minutes)

Party Time Cookies

1½ cups salted butter

2/3 cup sugar

2 tsp pure vanilla

½ tsp pure almond extract

2 cups flour

2 cups semi sweet chocolate chips

2 cups slivered almonds

Preheat oven to 350°

Cream butter and sugar together in medium bowl using an electric mixer set at medium speed.  Add extracts and beat well.  Scrape bowl.  Add flour, chocolate chips, and almonds, and blend on low speed until just combined.  Do not overmix.

Shape rounded tablespoonfuls into 1½ inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hand or bottom of drinking glass into ½ thick rounds.

Bake 15-17 minutes or until cookies just begin to brown.  Transfer cookies to a cool, flat surface.  


(from Mrs. Field's Cookie Cookbook)

Ranch Chicken

Chicken pieces

½ cup melted margarine

¼ cup hot pepper sauce

3 Tbsp vinegar

1 pkg ranch dressing mix

½ tsp paprika

Preheat oven to 350°.

Combine margarine, hot pepper sauce and vinegar.  Dip chicken into this mixture and place chicken into baking dish.

Sprinkle with ranch dressing mix.

Bake 1 hour.

Almond Roca Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

1 cup dark brown sugar

½ cup sugar

1 cup butter

2 eggs

2 tsp vanilla

1 pkg. toffee bits

1 cup coarsely ground almonds

4 oz milk chocolate (optional)

½ Tbsp vegetable oil (optional)

Preheat oven to 300 degrees.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

Blend sugars together. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. 

At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. 

Place on cookie sheets several inches apart. Bake 22 minutes.

(If desired) Melt the chocolate with the vegetable oil. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.


from a Christmas cookie exchange

Russian Dressing Chicken

3 chicken breasts

1 packet dry onion soup mix

1 cup Russian dressing

1 cup apricot jam

½ cup water

Put all ingredients in crockpot.  (Chicken can still be frozen.)  Cook on low for about 4 hours.

When done, cut up chicken and leave it in the sauce.

Serve with rice.

(recipe from a Relief Society dinner)

Ranch Noodles

8 oz shell noodles

½ cup margarine

1 oz pkg ranch dressing mix

2/3 cup frozen peas

3 cups chicken or turkey, cooked and cubed

Cook noodles and drain.

In a skillet, melt margarine with dressing mix.  Add peas; heat thoroughly.  Toss with pasta and turkey or chicken.

Serves 4

Cinnamon Sugar Butter Cookies

3 Tbsps. sugar

1 Tbsp. cinnamon

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

1 cup dark brown sugar

½ cup sugar

1 cup salted butter

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300° Combine sugar and cinnamon; set aside.

Combine flour, soda and salt; set aside.

Blend sugars at medium speed. Add butter and mix to form grainy paste. 

Add eggs and extract. Mix at medium speed until light and fluffy. 

Add flour mix and blend at low speed until just blended.

Shape dough into 1 inch balls and roll in sugar topping.

Place on ungreased cookie sheet, 2 inches apart and bake for 15-20 minutes. Immediately transfer onto cool surface.

(from Mrs. Field's Cookie Cookbook)

Chocohotopots

serves 4

1 stick plus 1 tablespoon unsalted butter, plus some for buttering the ramekins

4 oz semisweet chocolate (I used Ghiradelli 60% cacao chips)

2 eggs

3/4 cup superfine sugar (you can just buzz regular, granulated sugar around in your food processor for this, just be careful it doesn’t turn to powdered sugar! Do it in 2-3 second pulses.)

3 tablespoons flour

Preheat the oven to 400 degrees.

Butter four 2/3 cup ramekins.

In the microwave (in 30 second bursts) melt the chocolate and butter. Set aside to cool a bit.

In a medium bowl, mix the eggs with the sugar and flour.

Beat in the cooled chocolate mixture.

Bake for about 20 minutes, the tops will be cooked and a bit crackly.

Remove the ramekins to a small dessert plate and watch yourself, the ramekins will be HOT!!!

as found on Tuffet

Double Rich Chocolate Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

½ cup cocoa

2 tsp pure vanilla

1 cup dark brown sugar

¾ cup sugar

1 cup salted butter

3 large eggs

2 cups semi sweet chocolate chips

Heat oven to 300°

Combine flour, soda, salt and cocoa with whisk; set aside. Blend sugars at medium speed.

Add butter and beat to form grainy paste.

Add eggs and vanilla. Beat at medium speed until light and fluffy.

Add flour mix and chips; blend until just mixed.

Drop dough by rounded Tbsp onto ungreased cookie sheet ½ inches apart.

Bake 21 – 23 minutes. Immediately transfer to cool surface.


(recipe found in Mrs. Field's Cookie Cookbook)

Chicken Barley Chili

1 can (14.5 oz.) diced tomatoes with chilis, undrained

1 jar (16 oz.) salsa or tomato sauce

1 can (14.5 oz.) chicken broth

4 cups water

1 cup barley

1 Tbsp. chili powder

1 tsp. cumin

1 can (15 oz) black beans, rinsed and drained

1 can (15.25 oz) sweet corn, undrained

3 cups cooked chicken breast, cut into ½ inch pieces (about 1 1/2 lbs)

Toppings: (optional)

sour cream, shredded cheese

In a large stockpot, combine the first 7 ingredients. Bring to a boil, then cover and simmer on low heat for approximately for 40 minutes.  Add black beans, corn, and chicken, then bring to a boil again.  Reduce heat, cover, and simmer on low for an additional 5 minutes.  Check barley to make sure it is soft and cooked through.  Chili will thicken upon standing; if you like, thin with additional water.  Serve hot, topped with sour cream, and/or cheese.  


Makes 11 (1 cup) servings.


(Recipe found on the back of the Quaker Medium Barley box.)

Mushroom Barley Soup

1 cup navy beans, soaked

½ cup pearl barley

1 lb mushrooms, sliced

1 tsp garlic salt

1 (8 oz) can tomato sauce

2 qts. (8 cups) chicken broth

Chicken or turkey, cooked and cubed or shredded

Broccoli or other veggies

Soak beans overnight and rinse well.  (Alternately, place beans in pan, cover with cold water, boil 2 minutes and soak for 2 hours.)

Place beans, barley, mushrooms, garlic salt, tomato sauce and broth in large pot.  Slowly bring to a boil.

Simmer covered for 2 hours (or longer.)

Add cubed or shredded poultry and veggies.  Heat through

Season to taste with hot sauce.

Improves with reheating.

Italian Crock Pot Chicken

2-3 skinless boneless chicken breasts

1 stick butter

1 can cream of chicken soup

1 pkg Italian seasoning mix

½ cup water

Place butter, Italian Seasoning and chicken in crockpot.  Cook on low for 6 hours.

Take chicken out and cube it.  Return to crock pot along with remaining ingredients.

Cook on high for 45 minutes.

Serve over rice or noodles.

Turkey Pie

Line a deep casserole dish with prepared stuffing, pressing it reasonably firm and about 1 inch thick.

Mix cubed turkey with gravy and peas; pour into casserole, leaving about 2 inches of space to the top.

Spread mashed potatoes on top of turkey. 

Sprinkle with cheese and bake at 375° until heated through, about 30 minutes.

If you want to freeze this, thaw before baking.

Ranch Dressing

Ranch Dressing

source: Confections of a Foodie Bride and The Gourmet Cookbook, 2004

3/4 cup mayonnaise 
3/4 cup sour cream 
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk
1 small bunch of chives or 2 scallions, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

Crunchy Taco Chicken

2½ lbs of skinned chicken parts

½ cup margarine, melted

1 pkg taco seasoning mix

1½ cups tortilla chips, crushed

Combine melted margarine and taco mix.

Dip chicken parts into the mixture, then roll in crushed tortilla chips.

Put on rack in pan.

Bake at 350° for one hour.

Serve with rice.

Skillet Lasagna

1 pound ground beef

1 small onion, chopped or 3 Tbsp dried onion

1 clove minced garlic or ½ tsp dried garlic

1½ cups diced tomatoes, undrained

1¼ cups water

1 8-ounce can tomato sauce

1 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

2½ cups bow tie pasta, uncooked

1 cup cottage cheese

¼ cup grated Parmesan cheese

Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Mix and Match Pasta Salad

1. Choose a Pasta

Bring a pot of salted water to a boil. Cook 1/2 pound as the label directs; drain and rinse under cold water. Transfer to a large bowl.

2. Pick a Protein

Add 1 cup of any of these ingredients, if desired.

Chicken, cooked and chopped

Steak, cooked and chopped

Ham or salami, cubed

Canned tuna, drained and flaked

Lump crabmeat, picked over

Shrimp, cooked and chopped

Eggs, hard-boiled and chopped

3. Pick Your Vegetables

Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)

Broccoli florets,

Corn kernels

Cherry tomatoes, halved

Frozen peas

Cucumber, diced

Red onion, diced

Asparagus, blanched and chopped

Canned chickpeas or white beans, drained and rinsed

4. Pick a Mix-In

Add 1/3 cup of any of these ingredients.

Sun-dried tomatoes, chopped

Roasted red peppers, chopped

Olives, pitted and chopped

Any cheese, shredded or crumbled

Bacon, cooked and crumbled

5. Dress the Salad

Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.

Vinaigrette

Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.

Creamy Herb

Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.

Creamy Parmesan

Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.

This recipe can be found at this website -> Mix and Match Pasta Salad

Almond Crunch Cookies

1 cup salted butter

1½ cup sugar

2 eggs

1 tsp. pure almond extract

½ cup almonds, ground

2 cups almonds, sliced

2 cups flour

Preheat oven to 350° 

Blend butter and sugar until a grainy paste.  Add eggs and extract.

Beat until light and fluffy at medium speed.  Add ground almonds and flour.

Blend at low speed until just mixed.

Form dough in 1½ inch balls and roll in sliced almonds.

Bake on ungreased cookie sheet for 15 – 18 minutes.

Transfer to cool surface. 

(from Mrs. Field's Cookie Cookbook)

Butternut Squash Soup

1 (2-3 lb.) butternut squash, peeled and seeded

2 Tbsps. unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground pepper

Cut squash into 1-inch chunks.  In large pot melt butter.  Add onion and cook until translucent, about 8 minutes.  Add squash and stock.  Bring to a simmer and cook until squash is tender, about 15-20 minutes.

Remove squash chunks with slotted spoon and place in blender and puree.  Return blended squash to pot.  Stir and season.


This recipe was found at this website -> butternut squash soup