Strawberry Banana Pancakes

Ingredients
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 beaten egg
2 Tbsp. oil
1 cup milk (or buttermilk)
2 ripe bananas, mashed
1/4 - 1/3 cup strawberry yogurt

Directions
1. Sift together dry ingredients in mixing bowl and set aside.
2. Combine eggs, oil, milk, bananas, and yogurt.
3. Add to dry ingredients, stirring just until moistened.
4. Bake on hot griddle (350 degrees F).
Makes about 12 pancakes.

Notes: We had a couple of over-ripe bananas, so Brittany decided to add them to her normal pancake recipe. She also added the yogurt just for kicks. (Remove the bananas and yogurt for a regular pancake recipe.) We didn't really notice a strawberry flavor in the pancakes once cooked, so we topped them with homemade strawberry jam and fresh strawberries (yummy). Maybe using more yogurt/fresh strawberries or only one banana in the batter would have allowed the strawberry flavor to come through. Also, the texture of the pancakes was different than normal pancakes due to the banana.

Jack-O'-Lantern Pot Pie

Ingredients
Filling:
1 Tbsp. butter
1/2 c. onion, chopped
1 clove garlic
2 Tbsp. flour
1 chicken bullion cube or 1 tsp. chicken base/chicken granules
3/4 to 1 C. milk or water (you can also use chicken broth for the liquid and chicken flavor)
1 cup mixed vegetables
1/4-1/2 cup broccoli
1 1/2 C. chicken, cooked and cubed or shredded

Pie Crust:
2 C. sifted flour
1 tsp. salt
2/3 C. shortening
5 to 7 Tbsp. milk

Directions
1. Saute onion and garlic in butter in saucepan. Add flour and mix well.
2. If using chicken bullion cubes or granules, mix them in water or milk. If using chicken base paste, mix it in with flour mixture.
3. Add liquid to flour mixture and mix with a whisk. Cook and stir until thick and bubbly. If soup is not thick enough, add some flour to some cold milk or water; pour through a fine mesh strainer into pan to keep lumps out. Cook until thick. Remove from heat; set aside and keep warm.
4. If using frozen or fresh vegetables, cook until tender. If using canned vegetables, you do not need to cook them.
5. Add chicken and vegetables to soup. Heat through. Set aside and keep warm.
6. (Directions for pie crust) In a large bowl, sift flour and salt together. Cut in shortening with pastry blender until pieces are pea-sized.
7. Sprinkle 1 tablespoon of milk at a time over the flour mixture, gently tossing with a fork after each addition. Repeat until moistened.
8. Divide dough in half. Form each half into a ball. Flatten each ball on a lightly floured surface, rolling from the center to the edges until about 1/8 inch thick. Cut Jack-O'-Lantern face out of one piece of dough.
9. Place piece of rolled out dough without cutouts in pie pan (tip: gently fold crust into quarters, lay in pan, then unfold, being careful to repair any small tears); add filling. Place the dough with Jack-O'-Lantern cutouts on top of the filling, sealing edges.
10. Bake at about 425-450 degrees until crust is lightly browned and filling begins to bubble. If the edges begin to brown too quickly, you can put foil around the edges to keep them from burning.

Notes: This was very tasty, but it took a lot of work to make. It can be made much quicker by using diluted, canned cream of chicken soup instead of making your own. You can also use pre-made (unbaked) pie dough. The amounts for the filling are approximate. I made about twice this amount, and had enough left over for another pie. The inspiration for the Jack-O'-Lantern pie came from a Jack-O'-Lantern Sloppy Joe Pie recipe that John received in an email (it can also be found here). The cream of chicken soup recipe is from my sister, Kimberly. The pie crust recipe is my mother's.

Lemon Garlic Chicken

Ingredients

Juice of 1 lemon, approximately 3 Tbsp

3 Tbsp olive oil

1 tsp minced garlic, about 2 medium cloves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano

1 lb chicken breasts

Directions
1. Combine all marinade ingredients.
2. Place chicken in a Ziploc bag and pour marinade over chicken.
3. Seal bag and place in fridge overnight.
4. Grill (or cook in frying pan). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Notes: I believe this is the last of recipes from Karrissa's Kitchen that Brittany had on her list to try. We baked the chicken instead of grilling it or frying it, and parts of it turned out a little dry. It was still tasty, though.

Lasagna Roll-Ups

Ingredients
Sauce:
1/4 lb ground beef (we used more)
2 Tbsp onion, chopped
2 garlic cloves, minced
1 16 oz. can crushed tomatoes
1/2 tsp salt
1/2 tsp dried oregano
1 dash cayenne pepper

Filling:
1 1/4 cups small curd cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp fresh parsley, minced
1/4 tsp onion powder
6 lasagna noodles, cooked
1/2 cup shredded mozzarella cheese

Directions
1. In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.
2. In a bowl combine cottage cheese, Parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
3. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.

Notes: This is another recipe that Brittany found at Karrissa's Kitchen. The original recipe is from Blog Chef. Go to the Blog Chef page if you want to see step-by-step photos and an end result photo that looks different than regular lasagna (unlike my photo). The recipe more or less tastes like regular lasagna as well - it is just a 'fun' way to make it. For another variation, check out the Lasagna Toss recipe I posted a couple of years ago.

Pork Chops with Orange Rice

4 pork chops
Salt and pepper to taste
1 Tbsp. vegetable oil
1 1/3 c. uncooked rice
1 C. orange juice
1 can chicken with rice soup, undiluted

Directions:
1. Heat oil in a large skillet. Salt and pepper pork chops and brown in oil on both sides.
2. Sprinkle rice in a greased 9"x9" baking dish. Add orange juice.
3. Place pork chops over rice.
4. Pour chicken with rice soup over chops; cover. Bake for 20 minutes at 350 degrees.
5. Uncover and bake for 10-15 minutes longer or until meat juices run clear and rice is tender.

Notes: This recipe is adapted from a recipe found here. I did only 2 pork chops (they were big) and had a hard time fitting them in the pan. It may be a good idea to use a bigger dish. There was no temperature given in the original recipe, so I baked the chops at 350 degrees. I had a difficult time getting the rice to cook, which may have been because of the pan size or the temperature. If you wanted to skip buying a can of chicken and rice soup, you could probably just use chicken broth or stock instead. John and I both enjoyed the flavor of the rice. It was a nice change.

Mitch's Chicken Roll Ups

4 cups cooked chicken (we shredded it)

12 ounces cream cheese, softened

Salt and pepper to taste

4 Tbsp chopped green onions

2-3 pkgs. Pillsbury crescent rolls

Bread crumbs (we seasoned them with some Italian seasonings)

Melted butter

Sauce:

1 can cream of chicken soup
¼ cup sour cream

Flatten individual crescent rolls. Combine the rest of the ingredients, except bread crumbs and butter, in bowl. Place small amount of chicken filling on roll and fold together, sealing edges. Dip in melted butter and roll in bread crumbs. Place on greased cookie sheet. Bake at 400° for 15 minutes. Combine cream of chicken soup and sour cream; heat through. Serve roll-ups with gravy or sauce.

Notes: This is a recipe that my former roommate, Mitch, made a couple of times for the dinner group I was in when I started this blog. The roll ups can be frozen after baking. For variations on the same idea, check out Chicken in a Blanket or the other Chicken Roll Up recipe we have on the blog. They are all really tasty.

Spicy Honey Chicken

Ingredients
2 tsp vegetable oil

rub:
2 tsp granulated garlic (we used garlic powder)
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (we didn't have this, so we left it out)
8 boneless chicken thighs (we had bone-in, so that's what we used)

glaze:
1/2 cup honey
1 Tbsp apple cider vinegar

Directions
1. Use kitchen shears or knife to trim off any excess fat from chicken pieces. Pat dry.
2. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Toss chicken with the spice rub to coat all sides well.
4. Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tbsp honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Notes: Brittany found this recipe on Karissa's Kitchen blog, but apparently the original is found at Our Best Bites. Both sites have a link to a spicy honey chicken salad that sounds really tasty. We don't have a grill yet (maybe someday), so we baked the chicken. It was still delicious. I'm sure we'll have this one again sometime in the future.

Mexicali Chicken

Ingredients
2-4 chicken breasts
1 Tbsp Dijon mustard
2 tsp oil
1/2 cup salsa
2 Tbsp lime juice
1/4 avocado
2 Tbsp green onion

Directions
1. Spread mustard over chicken.
2. Heat oil and put mustard side down and cook, turn over.
3. Combine salsa and lime; spoon around chicken and simmer uncovered until chicken is cooked.
4. Top with avocado and onions.

Notes: I found this recipe on a blog called Karrissa's Kitchen. John thought it was good, but not as good as it sounded from the recipe. That might be because he isn't a big fan of the kind of salsa we have right now. I thought it was a nice change, but nothing special.

Polynesian Crockpot Spareribs

3-4 lbs pork spareribs
5 tablespoons sugar
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon seasoning salt
1 cup chicken broth

Place ribs in the bottom of your slow cooker. Mix remaining ingredients and pour over ribs. Cover and and cook on low for 8 - 9 hours. If the ribs are fatty boil for 5 minutes before placing in slow cooker.

Notes: This was really tasty! When I looked at the ingredient list I wasn't sure how it would turn out, but Brittany, my parents, and I all really enjoyed it. It tasted like a sweet pork recipe I've had at a restaurant somewhere. I found the recipe on a website called Tasty Crockpot Recipes. We think it would be good shredded and on a sandwich or in a wrap as well.

Mozzarella Chicken with Tomatoes and Mushrooms

2 chicken breasts (or 1 for each person)
1 small tomato, sliced
about 4 mushrooms, sliced
Shredded mozzarella cheese
Fresh or dried basil

Directions:
1. Place chicken breasts in an oven-safe pan or casserole dish. Top with tomatoes and mushrooms. Sprinkle desired amount of cheese and basil on top.
2. Bake at 350 degrees for 20-30 minutes, or until chicken juices run clear.

Notes: This is a pretty simple recipe. I got the basic idea from my sister Kimberly. She likes to pour canned tomatoes on top of the chicken and add cheese and basil on top. That is tasty, too! You can change the amounts, depending on what you like.

Sausage, Beans, and Rice

1/2 package smoked polska kielbasa (Polish sausage)
1/2 green pepper, chopped
1/2 onion, chopped
1 can kidney beans, reserve about half the liquid
Salsa (to the consistency you like)

Directions:
1. Slice sausage into 1/2-inch thick circles. Fry in a large pan until it is golden on both sides.
2. Add green pepper and onion to pan. Saute with sausage until tender.
3. Add kidney beans, with about half of the liquid, and salsa until you reach the desired consistency. It shouldn't be too runny, but not real thick, either.
4. Simmer for 5-10 minutes. Serve on top of rice.

Notes: The amounts are approximate. My sister Stephanie made this while I was visiting her. I tried to copy it according to memory.

Meatball Sandwich

Mushroom Marinara Sauce:
2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 tsp white sugar
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste

Sauce Directions:
Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.

Meatballs:
1 lb lean ground beef
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)

Meatball directions:
Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.

Put it together:
Place meatballs with some sauce on hoagie buns. Sprinkle the top with mozzarella and Parmesan. Place in a pan, under the broiler and melt cheese (watch carefully so it doesn't burn). Top with basil and serve. Enjoy!

Notes: Brittany found this recipe on a blog called For the Love of Cooking: here. I more or less copied and pasted the recipe from there. It made enough for probably 6-8 sandwiches, although we ate the leftover meatballs and sauce with spaghetti a couple of days later, so I'm not sure. We liked the sandwich, but I think we will try other meatball recipes before trying this again, as the mushroom marinara wasn't our favorite.

Tortilla Soup

Ingredients
1 med. onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
4 C. beef broth
4 C. chicken broth
1/2 C. tomato juice
1 tsp. ground cumin
1 tsp. chili powder
1 fresh jalapeno, chopped and seeded
3/4 tsp. Worcestershire sauce
2 C. shredded chicken
Tortilla chips
Top with: sour cream, shredded cheese, tomato, avocado

Directions
1. In 4-qt. pot, saute onion and garlic in oil.
2. Add broths, tomato juice, cumin, chili powder, jalapeno, and Worcestershire sauce.
3. Heat to boiling; reduce heat and simmer covered for 1 hour. Add chicken pieces.
4. Pour soup in bowl, add chips and toppings.

Notes: This recipe comes from Brittany's sister, Stephanie, and I think it is delicious. The list of ingredients is long, but it is easy to make. Makes 4-6 servings.

Mexican Goulash

Ingredients
1/2 lb. lean ground beef
1/2 cup onion
1/4 cup green pepper, chopped
3 cups tomato juice
1 1/2 cups uncooked macaroni
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp chili powder

Directions
Add macaroni to boiling water and cook for 7 minutes. Cook the beef, onion, and pepper in cast-iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Makes 4-6 servings.

Notes: I found this recipe online somewhere three or four years ago, but had never tried it until now. Brittany and I both thought it was a bit lacking in flavor. If I make this again, I might try doubling the spices or adding something else. The recipe I found also had the following line: "Cook in crockpot 2 hours or until completely heated." From the way it was written I couldn't tell, but I think it was meant to be an alternative way to cook it.

Spaghettio Casserole

Ingredients
1 lb. ground beef
1 can cream of chicken soup
1 can Spaghettios

Directions
Brown the ground beef; drain. Stir in soup and Spaghettios. Heat until warm. Serve over mashed potatoes. Makes 4-6 servings.

Notes: This is something my mom used to make when I was younger. I'm not sure if she made up the recipe or found it somewhere. For a while it was my favorite meal, and I even remember requesting it on my birthday one year. Nowadays I don't mind having it once or twice a year, but probably no more than that.

Chicken Piccata

Ingredients

2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Directions
1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces. Do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Notes: Serves 4. Brittany found this recipe here, on Simply Recipes. Not my favorite combo of flavors, but the capers and lemony flavor was a nice change. If you are like me and don't know where to get capers, we found them by the pickles.

Beef and Bean Enchiladas

Ingredients

1 tsp olive oil
1 small red onion, diced
1 Anaheim chili, diced
1 jalapeno, diced
1 lb of lean ground beef
1 tsp paprika
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/2 tsp chili powder
1/4 tsp crushed red pepper

Corn tortillas

1 can of chili beans

1 - 2 jars of enchilada sauce

Cheddar cheese, shredded

Sour cream

Green onions, diced

Directions
Preheat the oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Once hot add the diced onion, chile, and jalapeno. Sauté for 3-4 minutes; add the ground beef and all the seasonings. Cook until beef is done.

Place the tortillas in some wet paper towels and microwave for 60-90 seconds or until soft and pliable. Coat a large baking dish with cooking spray then pour some enchilada sauce on the bottom of the pan, making sure to coat evenly.

Place a spoonful of undrained beans on the tortilla followed by a large spoonful of the beef mixture. Roll and place seam side down on the baking sheet. Continue until baking dish is full. Pour the remaining enchilada sauce over each enchilada then top with shredded cheddar cheese.

Cover the baking dish with tin foil and bake for 25 minutes. Remove the tin foil and continue to bake for 5 additional minutes.

Remove from oven and let cool for 2-3 minutes before serving. Top the enchiladas with sour cream and green onions.

Notes: Brittany found this recipe here, on a blog called For the Love of Cooking. Our enchiladas fell apart when we took them out of the pan, but they were still very tasty.

Barbecue Chicken with Bacon and Swiss

Chicken breasts, thighs, drums, or whatever you want to use
BBQ sauce
1 slice of bacon per piece of chicken
1-2 slices Swiss cheese per piece of chicken

Directions:
1. Cut bacon slices in half and cook in a frying pan until they reach desired doneness. Set aside on a plate with paper towels.
2. Place chicken pieces in a casserole dish. Pour desired amount of your favorite BBQ sauce over each piece of chicken. Make sure each piece is covered with sauce.
3. Place bacon on top of chicken, putting 2 half slices on each piece of chicken. Place sliced Swiss cheese on top.
4. Bake at 350 degrees for about 20-30 minutes, or until juices run clear.

Notes: This recipe is so simple, but it is really tasty. It adds a little variety to plain barbecue chicken. I found a recipe similar to this online, but I can't remember where. I just went off of memory on this one. It's pretty hard to mess up.

White Chili

Ingredients
1 lb. great northern beans, dry
2 lbs. chicken, cooked and chopped or shredded
1 Tbsp. olive oil
2 medium onions
4 garlic cloves, minced
2 cans (4 oz.) mild green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
Fresh chopped cilantro, to taste
6 C. chicken broth
Sour cream
Salsa
Shredded Monterey Jack cheese

Directions
1. Soak beans overnight. Cook beans until soft.
2. Boil chicken. Save broth to use for soup. Chop or shred chicken & set aside.
3. Saute onions in oil. Stir in garlic, chilies, cumin, oregano, cloves, cayenne, and cilantro.
4. Add onion and spice mixture to beans; add broth and simmer.
5. Add chicken and warm chicken through.
6. Serve with sour cream, salsa, and cheese on top.

Notes: Brittany cooked the beans in a pressure cooker. The chili turned out a little thin, so she mashed up some of the beans to thicken it up.

American Hamburger Soup

1 or 1/2 lbs. ground beef
1 medium onion chopped
2 c. peeled, cubed potatoes
3 medium carrots, peeled and sliced
3/4 c. diced celery
2 tsp. minced parsley
1 tsp. sugar
2 c. canned tomatoes
2 Tbsp. minced green pepper
1 large bay leaf
1 small chopped garlic button
1 tsp. Worcestershire sauce
1 1/2 qt. (6 cups) water
1/2 tsp. allspice
3 1/2 tsp. salt
1/4 c. barley or rice
1/4 tsp. pepper

Directions:
1. Brown ground beef with chopped onions
2. Put browned meat and remaining ingredients into a large kettle. Bring to boil.
3. Reduce heat, cover, and simmer gently for several hours.

Notes: This one takes a long time to cook, so you'll need to plan ahead. Makes at least 6-8 servings.

Thai Peanut Chicken

1 lb. boneless chicken breast, sliced (we chopped it)
1/4 c. catalina dressing, divided (we used French)
1 can (14.5 oz.) chicken broth
1 1/2 c. water
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) spaghetti, broken, uncooked
2 c. broccoli florets
1 c. thin carrot slices

1. Heat 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook & stir 5 min. or until cooked through.

2. Add remaining 2 Tbsp. dressing, water, chicken broth, soy sauce & peanut butter. Bring to a boil. Add spaghetti; cover. Reduce heat to medium low; simmer 5 min.

3. Stir in broccoli & carrots; cover. Simmer 4-6 min. or until spaghetti is tender. Serve.

Notes: Serves about 4. B and I both liked this and will likely cook it again some time. It would have been good with some peanuts in it as well, in addition to the peanut butter, since there was only a hint of peanut flavor. I got this recipe from my sister.

Stuffed Peppers

4 bell peppers, cut in half and seeds removed
2 1/2-3 c. cooked rice
2 small cans tomato sauce
Chili powder to taste
Pepper to taste
Shredded cheddar cheese

Directions:
1. Combine cooked rice, tomato sauce, chili powder, and black pepper in a skillet. Allow to simmer.
2. Meanwhile, bring a large pot of water to boil. Carefully add bell pepper halves into water. Let them boil for about 5 minutes, or until they are darker green in color. Remove from pot and place in a 9"x13" baking dish, cut side up.
3. Spoon rice mixture into bell peppers. Place any remaining rice around the peppers. Sprinkle with shredded cheddar cheese.
4. Cover with foil and bake for about 20 minutes.

Notes: Next time we make this, we will probably try using red bell peppers for variety. Canned tomatoes might be a night addition in place of the tomato sauce. Mozzarella cheese could also replace the cheddar cheese.

Ratatouille

1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 small-medium eggplant, chopped (see notes)
1 onion, chopped
1-2 cloves garlic, minced
Olive oil
Salt to taste
1/2 to 1 green pepper, chopped
1 can diced tomatoes
Tomato sauce or tomato soup (see notes)
1 tsp. basil
1/2 tsp. oregano
Pinch thyme

1. Saute onion and garlic in enough oil to cook them until tender. Add chopped veggies until cooked, adding more oil if needed.
2. Add salt to taste. Add tomatoes and spices and enough tomato sauce or tomato soup to desired consistency.
3. Let simmer for 20 minutes. Serve over rice or on its own like a soup.

Notes: Eggplant will brown quickly, so chop it right before you cook it. Also, eggplant absorbs a lot of oil, so be careful how much you use to cook the eggplant. You can use leftover spaghetti sauce in place of the tomato sauce, or whatever tomato-based sauce or soup you have around. The recipe doesn't call for it, but we like to add in some spicy sausage.

Thanks to Kimberly for this recipe.

Sweet & Sour Chicken (2)

3 carrots, chopped
1 onion, chopped
1 bell pepper, chopped
2 Tbs. tapioca (or flour mixed w/ pineapple juice)
2-3 lbs chicken, chopped
1 small can pineapple, with juice
1/3 cup brown sugar
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup red wine vinegar

Crockpot directions:
1. Layer carrots, onion, and bell pepper on bottom.
2. Sprinkle tapioca over top.
3. Add chicken.
4. Mix remaining ingredients and pour on top.
5. Slow cook on low for 10-12 hours or on high 5-6 hours (this seems a bit long to me...see notes)
6. Serve over rice. Makes 4-6 servings.

Oven directions:
1.Prepare as above, except place in casserole dish or 9x13 pan.
2. Bake for about 1 hr. at 350 degrees.

Notes: Tasty and easy to make. We did it in the oven, and the chicken was a little dried out after an hour, so I suggest less time or using frozen chicken. The crockpot directions also seem a little long. I would think the chicken would be overdone after that much time. The (2) in the recipe name is there because I have another sweet and sour recipe on the blog, here.

Shepherd's Pie

1 lb. ground beef
2 cans tomato soup
2 cans green beans
4-6 servings of mashed potatoes
Salt and pepper
Shredded cheddar cheese (optional)
Paprika (optional)

1. Brown ground beef in large skillet or fry pan. Drain.
2. Add tomato soup, green beans, and enough water to reach desired consistency. Add salt and pepper to taste. Pour into a casserole dish or 9x13 baking pan.
3. Place dollops of mashed potatoes over top. You can also spread the mashed potatoes (this is how J's mom makes it).
4. Sprinkle cheese on top of potatoes.

Notes from B: This is also how J's mom makes it, and I can never get it right...the picture shows the cheese under the potatoes. I always made it without cheese and garnished with paprika on top. This is a recipe you can be creative with.

Pizza Pot Pie

1/2-1 lb. spicy ground sausage
1 can crushed tomatoes
1/4 tsp. black pepper
1/4 tsp. salt
Oregano
Garlic powder
Onion powder
2 C. broccoli
1 1/2 C. diced mozzarella cheese
1 1/2 lbs. pizza dough
Olive oil or cooking spray
Parmesan cheese

1. Brown ground sausage. Remove from heat.
2. Add crushed tomatoes, pepper, salt, oregano, garlic powder, and onion powder to taste. Add broccoli and mozzarella cheese.
3. Preheat oven to 400 degrees.
4. In 6 10-ounce ramekins, evenly divide tomato and meat mixture.
5. Roll out pizza dough and cut circles with a paring knife that are 1 inch wider than the ramekins. Place over ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.
6. Brush the top of the dough with olive oil (I just used cooking spray) and sprinkle with Parmesan cheese. Cut a small slit in the top of each pot pie with a paring knife.
7. Bake until the pizza crust is golden brown, about 25 minutes. Remove from the oven and let cool slightly before serving. Serves 6+.

Notes from B: These directions are a mixture of what I actually did and what I would change next time I make this recipe. It is based off of a recipe I saw on the Food Network a while ago. I used frozen broccoli, and it turned out kind of watery. I think I would use fresh broccoli next time. I also used tomato sauce instead of crushed tomatoes (since that is what I had) and I think that also contributed to the watery consistency. I think it would be much better with crushed tomatoes.

Tuna Noodle Casserole

1 can cream of mushroom (or chicken) soup
1/2 c. milk
1/2 c. sour cream
1/2 c. cheddar cheese, shredded (optional)
1 can tuna
3 c. cooked egg noodles
1/2-1 c. frozen peas (can also use canned)
Bread crumbs (optional)

1. In a casserole dish, combine cream of mushroom soup, milk, and sour cream. Add more milk or sour cream to reach desired consistency.
2. Add cheddar cheese. Flake tuna into the mixture.
3. Gently add in egg noodles and frozen peas and mix until all ingredients are incorporated. Top with bread crumbs, if desired.
4. Bake at 350 degrees until bubbly, about 20 minutes (depends on how hot your oven bakes).

Notes: This recipe uses approximate measurements. Feel free to change them according to your likes/dislikes (ie. if you like more/less peas, thicker consistency, etc.).

Brittany's Minestrone Soup

1/2-1 lb. spicy ground sausage
1 can green beans with liquid
1 can diced tomatoes with liquid
1 can tomato soup (can also use tomato juice, sauce, etc.--anything with a tomato base)
1 tomato soup can of water
1 large carrot, peeled and chopped
2-3 potatoes, peeled and cubed
1 zucchini, chopped
1 yellow squash, chopped
Chicken or beef broth (or water and bullion or granules)
3 oz. melon seed pasta (or any small pasta)

These instructions are from Brittany: In a large kettle or pot, brown ground sausage. Add green beans and tomatoes with liquid. Add carrots and potatoes. Allow to simmer while chopping zucchini and yellow squash. Add desired amount of chicken or beef broth to create the consistency you want. I just used water and chicken flavoring granules, beginning with 1 cup at a time until I reached the consistency that I wanted. Allow the soup to simmer until the vegetables are almost tender. Add pasta and continue to simmer until the pasta is cooked (the type of pasta you use will determine the length of time--look at the cooking instructions on the package). Ready to serve. Makes about 6 servings.

NOTE: This recipe is pretty hard to mess up. You can use any variation of vegetables that you want. This can be a vegetarian soup by omitting the sausage and replacing it with kidney beans or any other kind of beans.

Open-Faced Sandwich With Avocado

1 loaf ciabatta or French bread, sliced
sliced ham (one per sandwich)
sliced turkey (one per sandwich)
2 Roma (or other) tomatoes, sliced
2 avocados, peeled and sliced
Cheddar cheese, sliced or shredded

Sauce
1/2 C. mayo
1/2 C. sour cream
1/2-1 tsp. cumin (start with lesser amount and add to taste)
1/2 tsp. chili powder

Place bread onto a cookie sheet and broil until crisp, but not golden. Spread desired amount of sauce onto each slice of bread. Place a slice of ham and a slice of turkey on each slice of bread. Layer tomatoes, avocados, and cheese on top. Place sandwiches back into oven and broil until cheese is melted. Serve and devour at least 3.

Notes: We've already had these twice and they are now one of my favorites. I will have to take photos next time we make them. Taco seasoning could probably be used instead of cumin and chili powder for the sauce. Just add a small amount at a time until you achieve the taste you are looking for. This amount of sauce was actually enough for 1 1/2 loaves of French bread. We had this once with ciabatta bread and once with French bread. Any harder bread will be fine.

Salsa Chicken and Black Bean Soup

1 lb. chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

If using dried beans, soak the beans overnight in enough water to cover plus two inches. In the morning, drain the water and rinse the beans. Add beans to a 4 quart or larger crockpot. Add chicken, broth, salsa, corn, mushrooms, and cumin. Stir. Cook on low for 6-8 hours or high 4-5 hours. Stir in the 1/2 cup of sour cream before serving, and garnish with cheese, avocado slices, or cilantro as desired. Makes about 6-8 servings.

NOTES: We used canned beans. We also didn't have quite enough salsa or any mushrooms, so we just used what we had. B found this recipe on that crock pot blog (here). Tasty. I like chicken + salsa + black beans + corn.

Corn Flake Chicken

Chicken
Butter, melted
Corn flakes, crushed

This is a fairly simple recipe. Put the melted butter in one bowl and the corn flakes in another. Dip the chicken in the butter, then coat with crushed corn flakes. Cover with foil and bake at 350 degrees about 30 minutes. Remove foil and bake until done (another 10 minutes or so).

NOTES: Using the foil prevents the corn flakes from burning. The last ten minutes give them a little extra crispiness. This recipe adds some crunch to the chicken, but not a lot of additional seasoning. There are variations of the recipe online (like here) that use different spices and coatings to change the flavor.

Apple Sauce Chicken

4 frozen chicken breast halves or thighs
1 1/2 cups apple sauce
1 Tbsp dried onion flakes or 1 yellow onion, chopped finely
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
1/2 tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)

Mix ingredients in a bowl and pour over chicken. Bake at 350 degrees until chicken is done. Or, cook in a crock pot on low 5-7 hours or high 3-4 hours. Makes about 4 servings.

NOTES: B found this recipe on a crock pot blog (here), but she baked it instead of cooking it in a crock pot. She also used onion powder instead of onion flakes. We both thought that it was tasty, but a bit unusual. I don't think I would make this when having company over, in other words, but it might be a nice change of pace for an occasional family meal. And according to that crock pot blog, the kids like it.

Chicken in a Blanket

4 boneless, skinless chicken breasts, boiled and shredded
12 refrigerator biscuits, each rolled out flat
1 cup bread crumbs, seasoned
8 ounces cream cheese
2 eggs

Mix together cream cheese and shredded chicken. Scoop some of mixture into each flattened biscuit and form biscuit into a ball to cover all of mixture. Beat eggs into a bowl and dip each biscuit in eggs and then coat with bread crumbs. Line a greased cookie sheet with biscuits and bake at 375 for about 12 minutes. Any leftovers can be frozen until ready to use.

NOTES: We found this recipe on the Simplify Supper web site (here). B made her own biscuit dough (see her recipe here) and bread crumbs. We both thought this was a tasty recipe, and B will probably make it again sometime. Halving the recipe made about 6 chicken balls.

Cafe Rio Style Pork

3 lb. pork roast, cooked and shredded
1 tsp. garlic salt
1/4 c. BBQ sauce
3/4 c. ketchup
1/4 c. sugar

Cook roast in crockpot with 1 cup water on high till tender (about 3-4 hours); shred and season with 1 tsp. garlic salt, BBQ sauce, ketchup, and sugar. Let warm and serve!

Notes: I got this recipe from my sister, Jen. I'm not sure where she found it. B and I both liked it. It is really easy to make, but I don't think it is as tasty as real Cafe Rio pork. Apparently there are a lot of other Cafe Rio pork recipes online, so maybe we'll try another one in the future and make a comparison. We halved the recipe and had enough for at least 4 servings.

London Broil With Southwestern Marinade

1 London broil, about 2-4 lbs.
1/2 cup Italian dressing
1/4 cup lime juice
1 Tbsp. honey
1 1/2 tsp. cumin

Place meat in a shallow dish (we used a crockpot). Make marinade by mixing dressing, lime juice, honey, and cumin. Pour over meat, turning to coat well. Cover and refrigerate, turning occasionally, at least 8-10 hours.

NOTES: Typically London broil is a good meat for broiling (hence the name), but we cooked it in the crockpot for about 4 hours on high. Slow cooking the meat makes it more tender. The recipe for this marinade was on the London Broil package along with a couple of others. There are plenty of other marinade recipes to be found online if southwestern doesn't sound good.

Easy Stroganoff

1 lb. ground beef
1 can cream of mushroom soup
onion powder
salt
pepper
1/2 cup sour cream

Cook ground beef. Add cream of mushroom soup and a little water until soup sauce is at desired consistency. Add onion powder, salt, and pepper to taste. Bring to boil, then add approx. 1/2 cup sour cream just before serving. Serve over pasta, noodles, or rice. Makes about 4 servings.

Zippy Chicken Enchiladas

11/2 cups chicken, cooked and cubed
1 can cream of chicken soup
1/2 cup sour cream
1 can green chilies, small can
2 cups cheddar cheese, shredded
6 Tortillas

Mix the soup, sour cream and green chilies in a bowl. Spoon filling onto edge of each tortilla then top with chicken and sprinkle with cheese. Fold into enchiladas and place in a coated 9x13 pan. Spoon any extra ingredients on top of enchiladas and bake at 350 degrees for about 30 minutes. Make 6 enchiladas.

Notes: We found this recipe here, on a website called Simplify Supper. Looks like a pretty neat site. B cooked the enchiladas for 20 minutes uncovered, and then for 20 more minutes covered with aluminum foil. The bottom of the enchiladas were a little crispy, but B thinks that would be solved by putting some extra sauce on the bottom of the pan.

Honey Barbecue Chicken

4 boneless, skinless chicken breasts
seasoned salt
garlic salt
pepper
2 Tbsp. Worcestershire sauce
1/2 bottle BBQ sauce
1/2 cup honey
1/2 cup vegetable oil
1/2 cup flour

Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings). Place the chicken in a in large bowl and coat with Worcestershire. Sprinkle with seasoned salt, garlic salt and pepper. Put oil into frying pan and heat to med/high to fry chicken. In a bowl, coat pieces of chicken with flour. Fry chicken in a skillet with oil on medium/high heat until golden brown. Mix BBQ sauce and honey in a small bowl. Place chicken on a cookie sheet or oven pan. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min. Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes. Makes about 4 servings.

NOTES: B found this recipe here. We forgot to coat our chicken with flour, so the picture doesn't match exactly what this recipe should look like. Even without the flour, this was tasty.

Savory Baked Chicken Breasts

1 cup sour cream
2 Tbsp. lemon juice
8 boneless, skinless chicken breast halves
1 tsp. salt
1 tsp. seasoned salt
1 1/2 tsp. paprika
1 1/2 tsp. sage
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
3 cups fine bread crumbs
1/2 cup butter or margarine, melted

At least 4 hours before baking, combine sour cream and lemon juice in a small bowl. Place chicken breasts in a shallow bowl and pour mixture over chicken. Cover and refrigerate.

When ready to bake, preheat oven to 325 degrees and grease a 9x13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in a medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown. Makes 8 servings.

NOTES: Recipe from the Lion House Christmas cook book. I didn't follow the instructions very closely when I made this last week. I didn't marinate the chicken for 4 hours, I used crushed saltine crackers instead of bread crumbs, I made a smaller amount of chicken and guessed on the proportions of ingredients, I didn't have sage, and I baked it for a shorter time at a higher temperature covered with a glass lid instead of foil. I still enjoyed the flavor, but I think following the directions would probably make it much more "savory."

Barbecue Spare Ribs

1 lb. pork spare ribs

Barbecue Sauce:
1 can tomato soup
3/4 cup water
2 Tablespoons Worcestershire sauce
1/4 tsp. cinnamon
1/4 tsp. pepper
2 medium onions, sliced
2 Tbsp. vinegar
1 tsp. salt
1 tsp. paprika
1/2 Tbsp. chili powder
1/8 tsp. cloves

Mix ingredients together and pour over meat. For spare ribs, bake 2 hours at 350 degrees. Makes about 4 servings.

NOTES: We put ours in the crockpot in the morning and let it cook all day. The BBQ sauce recipe comes from a recipe book that B's mom put together.

Macaroni and Beef Casserole

1 small package macaroni, cooked and drained
2 tablespoons oil
1 1/2 pounds ground beef, browned and drained
salt and pepper
1 large onion, chopped
2 stalks celery, chopped
1 can tomato paste (we used the 6 oz. size)
3/4 cup water
2 tablespoons sherry (we just used water)
1 can tomato soup
grated cheddar or Parmesan cheese
1 teaspoon leaf oregano

Toss cooked noodles in oil. Place in greased crock pot. Add all remaining ingredients, except cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on low 4-8 hours or on high 2-3 hours. Makes 6 servings.

NOTES: We were low on groceries and short on time when I made this, so I changed a few things in the recipe. We didn't have celery, we used onion powder instead of a real onion, we only had 1 lb. of ground beef, and we added water in place of the sherry. We also cooked everything in a skillet, as seen in the photo. Despite the changes, it still turned out tasty. I found this recipe online somewhere a couple of years ago, but I don't remember where.

Oven-Fried Chicken

1 beaten egg
3 tablespoons milk
1 1/4 finely crushed saltine or rich round crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, or drumsticks)
2 tablespoons margarine or butter, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees for breasts; 180 degrees for thighs and drumsticks). Do not turn chicken pieces while baking.

NOTES: Makes 6 servings. B and I halved the recipe, and we used boneless skinless chicken breasts. Recipe is from the Better Homes and Gardens New Cook Book, 12th edition.

Instant Potato Soup

4 cups water
1 1/3 cups instant non-fat dry milk
2 Tablespoons butter
1 1/2 cups instant potato flakes
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder
1/2 teaspoon salt

Heat water to almost boiling, using high heat setting. Turn off heat. Add instant milk, stir. Add butter, stir to melt. Add instant potato flakes, stir. Add seasoned salt, onion powder, and salt, mix well. Optional: garnish with shredded cheddar cheese, bacon bits, or parsley flakes. Makes 4 1/2 cups.

Variations: You can add cooked chopped broccoli or chopped ham.

Chicken Stuffing Casserole

4-6 boneless, skinless chicken breasts
1 pkg stuffing
1 can cream of mushroom or cream of chicken soup
1 can green beans

Prepare stuffing according to package directions; set aside. Place chicken in baking dish. Add a small amount of milk or sour cream if desired to cream soup, then mix with green beans. Pour soup and beans over chicken. Cover with stuffing. Bake at 350 degrees for 25-30 minutes or until chicken is done. Serves 4-6.

Note: Years ago, Stove Top used to put a recipe like this on the back of the stuffing box. It was the first recipe that I remember making on my own, and is still one of my favorites. It is also tasty with broccoli instead of green beans, or just cream soup. One time I made it with cornbread-flavored stuffing and used chili in place of cream soup.

Cooker Chops

4 pork chops

10 3/4-oz can cream of mushroom soup

1/4 c. ketchup

2 tsp. Worcestershire sauce

1. Put chops in slow cooker.

2. Combine remaining ingredients. Pour over chops.

3. Cover. Cook on High 3-4 hours, or Low 8-10 hours.

Variation: Add one sliced onion to mixture.

Notes: Up until this entry, B and I had personally made all the recipes on this blog. This is my first exception. Jill and Brett had us over for dinner last Saturday and made this for us. Thanks, Jill and Brett! Jill mentioned that she liked this better when served over potatoes.

Chicken Roll Ups

Crescent roll dough (we used 2 of the large crescent roll packages)
chopped/shredded cooked chicken (we used 1 large can)
cream cheese
shredded cheese
sour cream
crushed rosemary
pepper
season salt
chopped fresh spinach (optional)

Start by mixing the cream cheese, sour cream, rosemary, pepper, and salt together. Add the chicken, shredded cheese, and chopped spinach. It should stick together in mounds and not run all over. Scoop the filling onto the fat end of the crescent rolls. Roll up and seal the edges. Sprinkle with rosemary if desired. Bake at the temperature indicated on the crescent roll package until golden on top.

Variation: use tuna fish instead of chicken.

Notes: Quick, easy, and very tasty. B got this recipe from her sister, and it didn't come with exact amounts. If I remember, I will ask B how much of everything she used. The ingredients we used made 12 roll ups.

Chicken Gumbo Sloppy Joes

1 lb. hamburger
1 can Campbell's Chicken Gumbo soup
ketchup, mustard, and brown sugar to taste

Cook hamburger; drain. Mix in soup and boil for a while until it is no longer runny. Add ketchup, mustard, and brown sugar to taste. Serve on hoagie or hamburger buns. Makes enough for 4-6 sandwiches.

Notes: Sorry the picture above is blurry - one of these days I'll learn how to use my camera. This is the way B's mom makes sloppy joes. I liked it enough to have seconds, even though we ran out of buns:

Fettuccine alla Carbonara

6 slices bacon, cut into 1-inch pieces
6 ounces dried fettuccine or linguine (we only had spaghetti, so that's what we used)
1 beaten egg
1 cup half-and-half, light cream, or milk
2 tablespoons butter or margarine
1/2 cup grated Parmesan or Romano cheese
1/4 cup snipped fresh parsley
Coarsely ground black pepper

1. Cook bacon until crisp. Drain.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, in a saucepan combine egg, half-and-half, and butter. Cook and stir over medium heat until egg mixture just coats a metal spoon (about 6 minutes); do not boil. Immediately pour sauce over pasta; stir gently to coat.
4. Add cooked bacon, Parmesan cheese, and parsley; stir gently to combine. Season with pepper. Serve immediately.

Note: Brittany and I thought this could have used a bit more flavor, but we didn't have as much Parmesan cheese as the recipe called for. Recipe from the Better Homes and Gardens New Cook Book, 12th edition. Makes 4 servings.

Sweet and Sour Meatballs

Ingredients
1 to 1 1/2 lb. ground beef
3/4 C. rolled oats
2 eggs, slightly beaten
1/2 C. finely chopped onion
1/4 C. milk
1 tsp. salt
Few grains of pepper
1 tsp. Worcestershire sauce

Sauce
1/2 C. brown sugar
1/4 C. vinegar
1 tsp. prepared mustard
1/4 C. barbecue sauce

Directions
1. Combine all ingredients; mix well.
2. Form into about 12 balls, each about 2 inches in diameter. Place in
casserole dish. Cover with sauce (below).
3. Bake at 350 degrees for 30 minutes. Makes 6-8 servings.

Notes: This recipe can also be cooked in a crockpot for several hours on low. Very tasty!

Pumpkin Pancakes

Ingredients:
2 C. flour
2 Tbs. packed brown sugar
1 Tbs. baking powder
1 1/4 tsp. pumpkin pie spice*
1 tsp. salt
1 3/4 C. milk
1/2 C. pumpkin
1 egg
2 Tbs. vegetable oil

*Substitution for 1 tsp. pumpkin pie spice: 1/2 tsp. cinnamon, 1/4
tsp. ginger, 1/4 tsp. allspice, 1/8 tsp. nutmeg


Directions:
1. Sift together together dry ingredients.
2. In a separate bowl, combine milk, pumpkin, egg, and vegetable oil
and mix well.
3. Add pumpkin mixture to dry ingredients. Do not over-mix. Batter
should be slightly lumpy.
4. Cook like normal pancakes on a hot griddle. Top with pumpkin maple
syrup (recipe below) when ready to serve.

Pumpkin Maple Syrup
Combine together the following ingredients:
1 C. maple syrup
1 1/4 C. pumpkin
1/4 tsp. cinnamon (could also use pumpkin pie spice, or other spices to taste)

Baked Apple French Toast with Caramel Sauce

1 loaf French bread, sliced in 1 1/2 inch slices
6 eggs
1 1/2 cups milk
1/2 cup sugar
1 tablespoon vanilla
6 medium apples, peeled and sliced (Fuji, Jonathan, or Granny Smith)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons packed brown sugar
1 recipe caramel sauce (see below)

The night before serving, coat a 9x13-inch baking dish with nonstick cooking spray. Layer bread slices on the bottom of the pan. Combine milk, eggs, sugar, and vanilla in a large bowl; beat well and pour over bread slices. Place apple slices on top of bread. Sprinkle apples with cinnamon, nutmeg, and brown sugar. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees. Bake covered about 50 minutes; remove foil and bake 10 minutes more. Serve toast hot, topped with caramel sauce. Makes 8 to 10 servings.

Caramel Sauce
1/2 cup packed brown sugar
1/4 cup flour
1/2 cup butter, melted
1/2 cup milk
2 teaspoons vanilla

Combine all ingredients in a medium saucepan and cook over medium heat until thick, stirring constantly.

NOTE: I am made this for breakfast for B on her birthday. It was yummy! We used the thinner sliced bread that we already had instead of French bread, and halved all the ingredients. We also only used 2 Granny Smith apples. I didn't notice the instruction to peel the apples, and I didn't know that's what you normally do when baking apples, so I left the peels on. I liked it that way, though. We had some leftover caramel sauce that B had made with a different recipe, so we used that instead. Recipe from the Lion House Christmas cookbook.

Chicken and Biscuits

2 medium chicken breasts
1 to 1 1/2 cup mixed vegetables
1 can cream of chicken soup
3/4 can of water
corn starch to thicken gravy
1 recipe biscuits (see below)
Salt and pepper to taste

Cook chicken and vegetables (we boiled the chicken). Cube chicken. Make gravy by mixing cream of chicken soup, water, and corn starch in a pot over medium heat. Mix chicken and vegetables into gravy, bring to a boil. Pour gravy mixture into baking dish. Place biscuits on top of mixture. Bake at 450 degrees until biscuits are golden brown (10 to 15 minutes or so).

NOTE: This is something that B's mother used to make. Made enough for two hungry people with some left over.

Biscuits
1 cup all purpose flour
1/4 teaspoon salt
1 tsp. sugar
1/3 cup milk
2 tsp. baking powder
1/4 tsp. cream of tarter
1/4 cup shortening

Sift dry ingredients into bowl. Cut in shortening until it is like course crumbs, then add milk. Stir quickly with fork just until dough follows fork around bowl. Turn onto lightly floured surface (dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 1/2 inch thick. Cut into round shapes (I did this with a small cup).

Calico Beef and Bean Bake

1/2 to 1 lb. ground beef
3/4 lb. bacon, cut into pieces
1 cup chopped onion
2 20 oz. cans pork and beans
1 16 oz. can dark red kidney beans, drained
1 16 oz. can butter beans
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons white vinegar
1 teaspoon salt
Black pepper to taste

Brown ground beef, bacon, and onion in a 12-inch skillet, drain off fat. Pour meat mixture into a baking dish or slow-cooker pot. Stir in remaining ingredients. Cook in baking dish in 325-degree oven for 1 1/2 hours, or in an electric slow cooker set on low for 4 to 6 hours. Makes 8 servings.

NOTE: Recipe from the Lion House Christmas recipe book, which someone gave us as a wedding gift. Very tasty.

Sour Cream and Dill Chicken

8 chicken pieces, skinned
Pepper, to taste
1 can cream of mushroom soup
1 env. onion soup mix
1 c. sour cream
1 tbsp. lemon juice
1 tsp. dried dill weed (or 1 tbsp. fresh)
1 (4 oz.) can sliced mushrooms, drained
Paprika

Place chicken in a single layer in a 13x9 inch baking pan. Sprinkle with pepper. In bowl, combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until chicken is tender. Serve over egg noodles or rice. Serves 6-8.

NOTE: The first time we had this, the flavor of the onion soup mix was stronger than the flavor of the dill and sour cream. The second time, we used a different brand and it tasted better. We also used fresh mushrooms, which I liked better. Recipe from the Second Amendment Sisters cookbook.

Five Spice Chicken

2 1/2 to 3 lb. chicken
1/3 cup soy sauce
2 tbsp. vegetable oil
1 sm. onion, chopped
1 clove garlic, finely chopped
1/2 tsp. ginger
1/4 tsp. each ground cinnamon and crushed anise seed
1/8 tsp. each nutmeg and ground cloves

Place chicken in shallow glass or baking dish. Mix remaining ingredients; pour over chicken and refrigerate at least 1 hour. Heat oven to 350. Bake, uncovered, for at least one hour. Baste once or twice during cooking. Serves 6-8.

NOTE: We didn't have any anise seed, but we decided to try this anyway, so I guess our version was Four Spice Chicken. I still really liked it. B liked it, too, but not as much as I did. I think the dominant flavor was the cloves. I am interested in trying this again with the anise seed (black licorice flavor). We got this recipe from the Second Amendment Sisters recipe book that someone gave us as a wedding gift.

Hearty Western Casserole

1 lb ground beef (browned)
1 can corn, drained
1 can kidney beans, drained
1 can tomato soup
1 cup cheese (Colby)
¼ cup milk
1 tsp minced dry onion flakes (or 1/2 cup chopped onion)
½ tsp chili powder

Combine ingredients, put in crockpot and cook for 1 hr on low. Serves about 4 (although there might not be enough for seconds).

Notes: I got this recipe from Jill over the phone, so it may not be exact. She also mentioned that you can bake dinner rolls separately and serve on top. For us, 1 hr. on low wasn't enough time to warm it up all the way, but we used frozen corn. B and I both liked it. In fact, B said she really, really liked it.

Cheesy Chicken Quesadillas

1 lb. boneless chicken breast halves, cubed
1 can Campbell’s Southwest Style Pepper Jack soup
¼ cup water
8 flour tortillas (8”), warmed
Salsa

Preheat oven to 425 F. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within ½” of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

Note: This recipe is on the can of Campbell's Southwest Style Pepper Jack soup.

Sweet-and-Sour Pork

12 oz. lean boneless pork
2 tablespoons mirin or dry sherry (we used water)
2 tablespoons soy sauce
1 teaspoon sesame oil (we used vegetable oil)
1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar (or a bit less of the regular, stronger-flavored vinegar)
4 tsp. cornstarch
1 Tbsp. soy sauce
Cooking oil or shortening for deep-fat frying
1 beaten egg
½ cup cornstarch
½ cup all purpose flour
½ cup chicken broth
1 Tbsp. cooking oil
1 clove garlic, minced
3 medium carrots, thinly bias sliced (1 ½ cup)
1 medium green sweet pepper, cut into 1-inch pieces (3/4 cup)
1 medium red sweet pepper, cut into 1-inch pieces (3/4 cup)
3 green onions, bias sliced into 1-inch pieces
1 8-oz can pineapple chunks (juice pack), drained
3 cups hot cooked rice

1. Trim fat from pork. Cut pork into ¾-inch cubes; place in a bowl. For marinade, stir together mirin, the 2 Tbsp. soy sauce, and sesame oil. Pour over pork. Toss to coat. Cover; let stand at room temperature for 20 minutes.

2. For sauce, stir together the 1 cup broth, sugar, vinegar, the 4 tsp. cornstarch, and the 1 Tbsp. soy sauce. Set aside. In a wok or large saucepan heat 1 ½ to 2 inches of cooking oil or shortening to 365 F. Meanwhile, for batter, in a bowl stir together egg, the ½ cup cornstarch, flour, and the ½ cup broth until smooth.

3. Drain the pork; pat dry. Dip pork into batter, swirling to coat. Fry a few pieces of pork at a time in hot oil for 4 to 5 minutes or until golden and no pink remains. Remove from oil. Drain on paper towels. Keep pork warm in a 300 F oven while frying remaining pork.

4. Pour the 1 Tbsp. oil into a large skillet. (Add more oil as needed during cooking.) Preheat over medium-high heat. Cook and stir garlic in hot oil 15 seconds. Add carrots, sweet peppers, and green onions; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Stir sauce; add to skillet. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in pineapple and cooked vegetables. Cook and stir about 1 minute or until hot. Stir in pork. Serve over rice.

Makes 4 servings.

Notes: This recipe comes from the Better Homes and Gardens New Cook Book, 12th edition. Thanks to Kimberly for suggesting it - I really liked it!

Country Style Chicken Kiev

2 whole chicken breasts, halved
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tsp. dried basil
1 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. salt
2/3 c. butter, melted
1/4 c. apple juice
1/4 c. chopped green onion
1/4 c. chopped fresh parsley

Dip chicken breasts in melted butter; reserve remaining butter. Mix bread crumbs, cheese, and spices together. Roll breasts in crumb mixture. Place chicken breasts skin side up in 9 inch square baking dish. Bake at 350 degrees for 50-60 minutes. Meanwhile, add reserved butter and remaining ingredients. When chicken is golden brown, pour last ingredients over chicken. Continue baking 3-5 more minutes until sauce is heated through. Serve with sauce spooned over. Serves 4.

Notes: B got this recipe from her brother, Brian. Yummy.

Croatian Stuffed Peppers

4 bell peppers, red or green
1 lb. ground beef
1 cup white rice, uncooked
1 egg
1/2 red onion, diced
1 tomato
2 cloves of garlic
16 oz. tomato sauce

Meat mixture: 1/2 teaspoon each of garlic powder, onion powder, dried parsley, cornstarch, flour, salt and pepper.

Cut open peppers on one side and hollow out insides. In a separate bowl, mix garlic powder, onion powder, salt, pepper, cornstarch, flour, dried parsley, and one egg to thawed ground beef. Add the rice to this mixture. Stuff peppers with meat (but not too much because meat mixture expands).

In a large pot, sautee onion, tomato and garlic in olive oil. Add 16 ounces of tomato sauce and add a can-full of hot water to dilute to a sauce-like consistency. Lay peppers on sides in soup mix. Add water to cover peppers. Cover pot with lid on high heat. When soup starts to boil, reduce to medium heat. Cook for at least one hour - the slower and longer the peppers are cooked, the better the flavor.

Notes: This recipe was in the Daily Universe. I copied the instructions exactly how they were. However, I found that I had enough meat mixture to stuff 5 or 6 peppers. The cornstarch and flour thicken the meat mixture, so the peppers really don't need to be too stuffed. I found that the mixture wasn't as seasoned as I would like. Some paprika or chile powder might have been a nice touch, and I'm wondering if it wouldn't taste better without the cornstarch. I topped my pepper with some sour cream and salsa to get a bit more flavor.

Tamale Pie

1 1/2 to 2 lbs. ground beef (browned)--I sauted green peppers and onions with the beef
Add 3 cans tomato sauce (8 oz size)
Add one can cream-style corn/regular corn/equivalent of frozen corn
Add 1 1/2 tsp. chile powder
You can also add chopped olives if you want.

Bring to a boil to make sure everything is warmed through. Make one recipe of cornbread (enough for a 9" square pan)*. Put sauce in 9" x 13" pan. Sprinkle with shredded cheese, then spread cornbread batter over top. Bake at 400 degrees for 20-30 minutes. Serves 6-8.

*Corn bread:
Ingredients:
1 ¼ C. flour ¾ C. cornmeal
¼ C. sugar 2 tsp. baking powder
½ tsp. salt 1 C. milk
¼ C. oil 1 egg
Instructions:
1. Combine dry ingredients.
2. Stir in milk, oil, and egg.
3. Mix just until dry ingredients are moistened.

Note: Thanks to Brittany for this recipe.

Corn Chowder

1 can cream corn
1 lb. bacon
6 potatoes
1 lb. carrots
12 oz. can evaporated milk
1 onion (optional)

Cube potatoes and carrots. Steam until tender, not mushy. Cook bacon until crisp, then cut into bite-size pieces. Mix all ingredients into crockpot, and heat for 1 hour. Serves 4-6.

Notes: I chopped up an onion and cooked it with the bacon. I used maple flavored bacon, and it turned out rather well. I had more bacon than corn, so it was almost more of a bacon chowder than a corn chowder, but everyone really liked it. I cooked everything on high for about an hour and a half, but I doubled several of the ingredients so there was more to warm up.

Meatloaf

1 lb. ground beef
1 egg
ketchup or barbecue sauce
bread crumbs or oatmeal
onions, green bell peppers, or whatever else you feel like adding

Put hamburger in mixing bowl. Mix in other ingredients, including ketchup or barbecue sauce. Put hamburger mixture in bread pan and pat down with spoon or hand. Cover with more ketchup, spreading ketchup evenly around. Cook on 350 degrees for 45 min. to 1 hour. Serves about 4.

Notes: If using bread, toast bread first to get better crumbs. Include about 1 slice worth of bread. Good with baked potatoes, which can be in the oven cooking at the same time. You can add your choice of seasonings to the hamburger before cooking. Really hard to mess this one up.

Tijuana Pie

1 1/2 lbs. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3/4 lb. Cheddar cheese, grated
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
2 (16 oz.) cans chili seasoned beans
1 (16 oz.) can corn, drained
1 (6 oz.) pitted olives
6 corn tortillas

Brown beef, onion, garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crockpot with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce and cheese. Top with another tortilla and layer on a bean, cheese, and corn section. Drop in a few olives. Continue layers of filling, sauce and cheese and olives, finishing with cheese and olives on top. Cover and cook on low 5-7 hours. Serves 6-8.

Notes: We had this a second time so that we could get a picture, and I actually liked it a lot more than the first time. I used green enchilada sauce the 2nd time and red the 1st, so that might be why. I'm not sure how big each layer is supposed to be, but with the ingredients listed here, I had to make my meat layers thinner than the bean/corn layers.

Chicken Taco Bake

2 cans chicken breast (or about 2 chicken breasts)
1 can 10-12 oz. tomato soup
1 cup salsa
1 cup shredded cheddar cheese (divided into 2 half cups)
1/2 cup milk
6 flour tortillas cut into one inch pieces
taco seasoning to taste - I used about 1/4 package

In baking dish, shred chicken, mix with other ingredients and 1/2 of cheese. Bake at 400 degrees for 20 minutes. Sprinkle remaining cheese on top, cook another 5 minutes to let cheese melt. Serves about 4.

Notes: I got this recipe from my sister, Karen. I used chicken breasts instead of the canned stuff, and I only used 3 large tortillas instead of 6. Easy and tasty.

Crockpot Chicken Cordon Bleu

3 boneless skinless chicken breasts
3 Swiss cheese slices, halved
3 ham slices, halved
2 tablespoons margarine
1 can cream of mushroom soup
3 tablespoons milk
1/4 teaspoon seasoned pepper

Flatten chicken breasts with a wooden mallet. Cover each half breast with a slice of cheese and ham (thinly sliced ham). Secure with toothpicks. In skillet, brown chicken in hot margarine. Arrange in crock pot. Combine soup and remaining ingredients and pour over chicken. Cover pot and cook on LOW for 4-5 hours.

Notes: I used 2.5 lbs. of chicken and tripled all the other ingredients to feed 8 people. I used lemon pepper, and I used more than the recipe called for. I didn't have any toothpicks, but there were a couple of chicken breasts that stayed rolled up in the crockpot, and I think those turned out the best.

Summer Vegetable Penne

2 cups uncooked penne pasta

1/3 cup finely chopped onion

1 small yellow summer squash, sliced

1 small zucchini, sliced

1/2 cup fresh sliced mushrooms

1 teaspoon minced garlic

3 tablespoons butter

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon dried parsley flakes

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1/4 cup heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms, and garlic in butter until tender. In a bowl, whisk the flour, seasonings, and cream until smooth; add to skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Serves 6.

Notes: I added some chopped tomatoes and chicken to the recipe, and it still tasted good. Could have used more seasoning. I found this recipe online somewhere a couple of years ago, but I didn't keep the link and I don't remember where I found it. I changed the name from Vegetarian Penne since I added chicken. I also thought that "Summer Vegetable" sounded more appetizing than "Vegetarian."

Chiliquiles (Chicken or Beef)

1 20 oz. can enchilada sauce
1 onion, sliced
1-2 c. grated cheese
1 lb. browned hamburger or 3 to 4 cooked chicken breasts (shredded)
1/2 lb. corn chips, broken up

In frying pan, put onions and cooked meat. Saute until onions are 1/2 cooked. Add enchilada sauce and enough corn chips to soak up sauce. Take off burner. Add 1 cup grated cheese. Stir well. Sprinkle remaining cheese on top and cover until cheese is melted. Top with sour cream, shredded lettuce, jalapenos, or salsa. Eat with corn chips. Serves 6-8.

Notes: I got this recipe from my sister, Jill. Photo is from 2nd time we made this. We have no idea if that is what it is supposed to look like. The first time I made this, I used red enchilada sauce and corn chips; the second time we used green sauce and tortilla chips. I liked it the second time more than I did the first.

Sweet and Sour Chicken (1)

1/2 cup French (or Catalina) dressing
1/2 cup apricot or peach jam/preserves
1 envelope dry onion soup mix
6 chicken breasts, cut into large pieces

Rinse chicken with cold water. Place in crockpot. Mix remaining ingredients and pour over chicken. Cook on low, 8 to 10 hours. Serve with rice. Serves 6 to 8.

Notes: I only cooked it for 6 1/2 hours, and the chicken was a bit overdone. Between 5 and 6 would probably be better. I found this recipe online somewhere a long time ago, but I don't remember where.

Beef Stroganoff Sub

2 lbs. ground beef
1/2 C. onion
1/2-1 tsp salt
1/2-1 tsp garlic powder
1/2 tsp pepper (optional)
1 loaf French bread
2 C. sour cream
2 tomatoes, seeded and diced
1-2 lg. green peppers
3 C. cheddar cheese

Brown meat and onion. Drain. Add salt, garlic, and pepper. Cut bread in half length-wise on baking sheet. Take meat off heat and stir in sour cream. Spread meat mixture on open slices of bread, covering entire surface. Sprinkle tomatoes, peppers, and cheese on top of meat. Bake for 20 minutes at 350 degrees. Serves 6 to 8.

Notes: I got this recipe through an email recipe exchange. As Jill said in her comment, this makes a lot of topping. I failed to mention that before. When I made it, both slices of bread were super overloaded with topping. This probably makes enough for 2 loaves of bread, or the recipe can be halved for 1 loaf.

Omelets

Fillings that I prepared: bacon, ham, green bell peppers, red bell peppers, sauteed yellow onions, green onions, tomatoes, and cheese.

Directions for making the perfect omelet can be found here: http://www.pineapple-girl.com/omelet.htm.

Notes: As of October 2009, this link isn't working any more. I will either have to find directions elsewhere or delete the post. This is the only photo on this blog that I didn't take myself.

Santa Fe Chicken Soup

4 chicken breasts (cut up) or 2 cans chicken
1 small onion diced
15 oz. can corn, not drained
24 oz. can pinto beans, not drained
1 14.5 oz can diced tomatoes, undrained
1 lb Velveeta cheese (cubed) (I used half this amount, and I used the "Mexican" Velveeta)
¼ c. milk

Mix all ingredients in crock pot. Cook on low for 3 to 4 hours.

Notes: This can also be cooked on the stove top. Pre-cook chicken and onions, then throw in pot with everything else and heat up. Double this recipe for 8 people. I got this recipe from my mom.

Continental Chicken

1 (2 1/4 oz.) pkg. dried beef, rinsed
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.

Notes: The picture is from when I made this a 2nd time, on 3/16/08, and doesn't really do this justice. Yummy! I found this recipe online somewhere a long time ago, but I don't remember where.

Crockpot Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crockpot or high 4 hours. Variations: sausage instead of ham and omit the cheese. Serves 6-8.

Notes: I have left the potatoes unpeeled, used red onions instead of regular onions, added green or red bell peppers, and used a different kind of cheese and it has still turned out well. I found this recipe online somewhere a long time ago, but I don't remember where.

Tangy Chicken (or Pork)

8 boneless skinless chicken breast halves (or equivalent amount of pork spare ribs)
2 (18oz each) bottles barbecue sauce
1 20 oz can pineapple chunk, undrained
1 med green bell pepper chopped (we've also had it with red and yellow peppers - see photo)
1 med onion chopped
2 garlic cloves, minced
Hot cooked rice

Place 4 chicken breasts in a 5 qt slow cooker. Combine barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce over rice. Serves 6-8.

Notes: We tried this again, except we used pork spare ribs instead of chicken. It was still very tasty. I found this recipe online somewhere a long time ago, but I don't remember where.

Deluxe Cheeseburger Melt

1 1/3 cups Bisquick
¼ cup water
2 eggs
1 ½ cup shredded cheese
1 lb. ground beef
1 can cream of mushroom soup
1 cup frozen veggies

Mix Bisquick, water, eggs, and 1 cup cheese. Spread in 9x13 pan (should probably grease pan). Heat oven to 400 degrees. Brown beef. Stir in soup and veggies. Pour over batter. Bake 23-25 minutes. Top with remaining cheese. (Double for 8 people. Might be interesting to put Bisquick on top.)

Notes: The photo is from the 2nd time I made this. I decided to try putting the Bisquick on top, and I felt like it turned out better. The biscuit portion certainly cooked better. The hamburger portion was a little dry, though. Perhaps adding a second can of cream soup and some additional frozen veggies would have helped. I got this recipe from my sister, Jill.

Chicken in a Pot

1 chicken, whole or in pieces
¼ cup soy sauce
¼ cup brown sugar
¼ cup ketchup
carrots and onions or other veggies (see note)

Put chicken in 9x13 pan. Chop veggies into chunks and stuff into spaces around chicken. Mix together soy sauce, brown sugar, and ketchup. Pour over chicken and veggies. Cover with aluminum foil. Cook at 350 degrees for 1 hour or until chicken is done.

Notes: We've found that celery soaks up the sauce more, and thus can be a bit strong. Less porous vegetables like potatoes, carrots, and water chestnuts result in a better taste. Vegetables such as celery and broccoli are still great, but probably taste better if cooked separately and added at the end. I found this recipe on the 100 Hour Board.

Tostada Casserole

1 lb. Hamburger
1 15 oz. can tomato sauce (divided) (or two 8 oz. cans)
1 package taco seasoning
2.5 cups corn chips, coarsely crushed and divided
1 can (15 oz.) Pinto beans – rinse and drain
½ cup shredded cheese

Brown hamburger, drain. Add ½ tomato sauce and taco mix. Blend well. Line bottom of greased 8 in. square baking dish with 2 cups of corn chips. Combine remaining tomato sauce and beans. Spread meat mixture over the chips. Spoon bean mixture over the meat. Bake at 350 to 375 for 25 minutes. Remove from oven. Sprinkle cheese and remaining corn chips on top, then bake 5 more minutes (melt cheese). 4-6 servings.

Note: I enjoyed this more when I topped it with a bit of sour cream before eating. I got this recipe from one of my sisters.

Pumpkin Soup

4 T butter
½ cup chopped onion
1 garlic clove – chopped
2 cups canned pumpkin
2 cups chicken or vegetable broth
pinch sugar
1/3 tsp curry powder (optional)
½ tsp pepper
1 cup light cream
Plenty of chopped veggies – carrots, celery, etc.

Sauté carrots, celery, onion, and garlic in butter about 5 minutes. Add other ingredients, EXCEPT cream. Cook about 30 minutes. Add cream just before serving. May also be made in a crock pot.


Notes: I got this recipe from my Aunt Kristen. This was really good served in soup bowls. And I swear it tasted much better the next day as leftovers.

Picante Chicken

1 cup salsa
1 pkg taco seasoning
2 cups minute rice
2 1/2 cups water
1 can black beans, drained and rinsed
4 boneless chicken breasts, cut into pieces
1 cup shredded cheese

Bring chicken, salsa, taco mix, and water to boil. Cover and simmer 20 minutes. Return to boil. Stir in rice and beans. Cover and cook on low 5 minutes. Sprinkle with cheese. Serve with tortilla chips. Makes 8 servings.

Notes: This recipe makes more food than it might seem. It fed 8 people easily, if I remember right. You can also use regular rice in place of minute rice: just cook the rice separately and add it at the end, and reduce the amount of water used to simmer the chicken (maybe to a half cup or so). This is another recipe I got from my sister, Jill.

Creamy Chicken Italiano

4 boneless, skinless chicken breast halves, cut in strips or chunks
1 envelope of dry Italian salad dressing mix
¼ cup of water
8 oz. pkg of cream cheese, softened
2 cans (10 ¾ oz.) cream of chicken or mushroom soup

Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low for 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over rice or noodles.

Notes: Makes 4-6 servings. If I remember correctly, I got this recipe from one of my sisters.

Chicken Broccoli Casserole w/ Onion Rings

I didn't really follow a recipe for this one, but this is what I think I remember using:

4 boneless chicken breasts
1 bag frozen broccoli (fresh broccoli would also work fine, of course)
1 or 2 cans cream of chicken or mushroom soup
A little bit of milk - maybe 1/4 cup
1 can of water chestnuts (I don't remember the exact size, but it was the smaller one)
1 bag of onion rings

I cut up the chicken into chunks and put it in a baking dish (9x13 or whatever they are). Then I mixed everything but the onion rings and poured it on top of the chicken, trying to spread it out evenly. I placed the onion rings on top. After consulting with my mom, I believe that I may have cooked it at 350 degrees for 30 minutes. Just make sure the chicken is done before you eat it.

Double this recipe to feed 8 people.

Lasagna Toss

1 lb. ground beef
1/2 cup chopped onion
dash of minced garlic (or garlic salt/powder 1/4 tsp)
1/2 tsp salt
1 3/4 cup spaghetti sauce
6 oz spiral noodles
1 cup cottage cheese
2 cups shredded Mozzarella cheese
grated Parmesan

Brown beef w/ onion and garlic and salt. (Add garlic and salt after draining hamburger for more flavor.) Stir in spaghetti sauce. Simmer until heated. Remove 1 cup meat sauce and set aside. Stir noodles into remaining sauce. Place half of noodle mixture in greased 2 qt. casserole dish. Cover with cottage cheese and 1 cup Mozzarella cheese. Add remaining noodle mixture; top with reserved meat sauce and remaining Mozzarella. Sprinkle with Parmesan. Bake, covered with tin foil, at 350 degrees for 20 minutes. Let stand 5 minutes. Optional - add Parmesan after cooking. (4-6 servings)

Notes: The recipe doesn't specify, but I believe the noodles need to be cooked before they are added. Also, 2 cups of shredded Mozzarella might be a bit too much - start with a cup and go from there. I got this recipe from my sister, Jill.

Aussie Chicken

4 skinless/boneless chicken breasts
½ pkg cooked bacon (crumbled)
Cajun spice
½ tsp. onion powder (or sliced red onions)
½ cup mustard
½ cup honey
¼ cup karo syrup
1 pkg. sliced button mushrooms (can be replaced with green peppers)
1 cup shredded cheddar cheese

Flatten chicken (pound it). Sprinkle both sides with Cajun spice and fry in pan until almost done. Combine mustard, onion powder, honey, karo syrup, and mix well. Move chicken to baking dish. Top with bacon, onions, and mushrooms/peppers. Pour honey mixture over top. Top with cheese and bake at 350 degrees for 20 minutes. Makes about 4 servings.

Notes: I really don't like this photo. One of these days I will have to get a better one. I got this recipe from my mom.

Velveeta Salsa Mac

1 lb ground beef
2 c. elbow macaroni
12 oz. velveeta cheese
16 oz. salsa
2 c. water*
Serve with tortilla chips or on soft taco shells

Brown beef & strain. Add salsa and water to beef. Let boil. Next add macaroni. Let simmer until macaroni is tender. Add cheese. Stir until melted.

*If more water is needed, add about ½ c. more.

Notes from Jill: We fed 7 adults and 3 children and had leftovers with this amount. Just to be safe, you can add a little more macaroni and water if you want to feed 8 adults.

Cider Pork Stew

2 pounds Pork
3 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Dried thyme
1/4 teaspoon Pepper
6 Carrots
4 Potatoes
2 Onions
1 Apple
2 cups Apple cider
1 tablespoon Vinegar
1/2 cup Cold water
1/4 cup Flour

Cube boneless pork, slice onion and carrot, quarter potato, chop apple. Combine 3 tbsp flour, salt, thyme and pepper, toss with meat. Put carrots, potatoes, onion and apple in cooker. Top with meat cubes. Combine apple cider and vinegar, pour over meat. Cover, cook on low for 10-12 hours. Turn cooker to high. Blend 1/4 cup flour and 1/2 cup cold water, blend well. Stir into liquid in crockpot. Cover, cook 15 minutes or until thickened. Season to taste. Makes about 8 servings.

Notes: From Better Homes & Gardens: Crockery Cooking. This is really tasty! The first time I made it, I couldn’t fit all of the ingredients into the crock pot, which I believe was 5 quarts. The second time, we halved the recipe and fit it into a 3 quart crock pot without any problems.

Santa Fe Chicken

1 (15 oz) can black beans, rinsed and drained
2 (15 1/4 oz) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

In a 3 and a half or 4 quart electric crockpot mix together the beans, corn and half cup salsa. Top with chicken breasts then pour the remaining cup of salsa over the chicken. Cover and cook on the high heat setting for 2 and a half to 3 hours or until the chicken is tender and white throughout. Do not overcook or the chicken will toughen. Sprinkle the cheese on top and cover and cook just until the cheese melts, about 5 minutes. Serve with chopped scallions, tomatoes and tortilla chips on the side. Serves 5 or 6

Notes: We usually reduce the amount of corn we use. 2 cans is a lot of corn.

spreading the love

Hi, everybody. I decided that this might be an interesting place to keep track of everything that I have cooked so far for dinner group - one easy place to find all my recipes. For everything that I have cooked in the past, I will just try and post the recipe. For everything in the future, I'm thinking about taking and uploading a snapshot of the finished meal.

If any one else in the dinner group is interested in sharing their recipes, let me know. I can give you access to post to this blog.

-J