That's what the recipe makers called this one, but Steve thinks it should be called Chicken Tot Pie because it is like chicken pot pie but instead of a pie crust or mashed potatoes, it has tater tots on the top. This is what we had last night. One thing I liked about it was that it makes two, one for right now and one to freeze, which is always handy. But this was just so-so. It was quite tasty, but I also have chicken pot pie recipes that I like way better. This was easy, but so are most of the other recipes along these lines. But anyway it was still good. If you are a tot lover like Napoleon you will probably love it. It's from Simple & Delicious May/June 2008.
Chicken Tot Pie
2 cans cream of chicken soup
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 pkg (16 oz) frozen peas and carrots, thawed
1 1/2 cups shredded cheddar cheese, divided
1 pkg (32 oz) frozen tater tots
In a large saucepan, combine the soup, milk, and butter. Cook and stir over medium heat until heated through. Remove from heat; stir in chicken, peas and carrots, and 1 cup cheese. Transfer to 2 greased 8x8 square baking dishes. Top with tots; sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 35 minutes. Uncover; bake another 5-10 minutes longer or until heated through. To use frozen casserole: Remove from freezer 30 minutes before baking (do not thaw). Cover and bake @ 350 for 1 1/2 to 1 3/4 hours or until heated through. Yield: 2 casseroles, 6 servings each.
Okay like I said, not too bad. I did use the peas and carrots, because Steve claims that chicken pot pie with peas and carrots is the best way. I don't agree, but I do want my children to like more things than me, so I put them in. They ate them (hee hee). I had a little mountain of peas on the side of my plate, and Emma patted my arm and said "You like peas, bemember?" But she is wrong. I said, nope I don't, but I still want you to try them. Sam told her that if she eats them with a bite of something else you can't even taste them. I have heard this trick before and it has never worked for me. But it did for her. Nathan of course was like "I don't think so, where is my pressed fake chicken nuggets or no-real-meat-hot dog?" Anyway...that's the story. This was also the last recipe of this issue so it's on to the next one! Hooray!
Tuesday, September 23, 2008
Sunday, September 21, 2008
Sloppy Joes
So we had a very successful Haiti meeting on Friday and this is what we ate...I doubled the recipe...would have tripled it but not enough ketchup...in fact Autumn had to bring ketchup for the tots...but it turns out we had just enough for everyone...and I think someone had seconds. It might have been Steve. It's from Taste of Home pg 107. So I will write the recipe in it's not-doubled form.
Sloppy Joes
1 pound hamburger
1 cup ketchup
1/4 cup water
2 tbsp brown sugar
2 tsp worcestershire sauce
2 tsp mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
Brown ground beef in a skillet over medium high heat until no longer pink; drain. Add remaining ingredients to skillet. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve with sandwich rolls.
So like I said, pretty good. I thought maybe a bit too salty. But my friend Nycole said they were the best sloppy joes ever. So now we are really close. So I think this will be a keeper. Way cheaper than Manwich and yummy too.
Sloppy Joes
1 pound hamburger
1 cup ketchup
1/4 cup water
2 tbsp brown sugar
2 tsp worcestershire sauce
2 tsp mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
Brown ground beef in a skillet over medium high heat until no longer pink; drain. Add remaining ingredients to skillet. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve with sandwich rolls.
So like I said, pretty good. I thought maybe a bit too salty. But my friend Nycole said they were the best sloppy joes ever. So now we are really close. So I think this will be a keeper. Way cheaper than Manwich and yummy too.
Monday, September 15, 2008
Cinnamon Raisin Coffee Cake
I made this on Saturday morning to bring to Autumn's scrapbooking thing. I love those pillsbury cinnamon rolls (too much) so I figured this would be a keeper. And it was very good. It was supposed to have pecans, too, but Steve doesn't them. Or raisins, either, but I still put those in. He can't have everything. It's from the May/June issue of Simple & Delicious.
Cinnamon Raisin Coffee Cake
1/4 cup sugar
2 tsp cinnamon
2 tubes (12.4 oz each) refrigerated cinnamon roll dough
1/2 cup chopped pecans
3 to 4 tbsp raisins
In a small bowl, combine sugar and cinnamon. Set aside icing packets from cinnamon rolls. Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7 inch baking dish. Sprinkle with pecans, raisins, and half of the cinnamon sugar. Top with remaining dough. Sprinkle with remaining cinnamon and sugar. Bake @ 375 for 25-30 minutes (mine was more like 22 so watch it) or until golden brown. Spread with reserved icing; serve warm. 8 servings.
So this was very good. Jessica said she was full and was going to eat hers later, but I ate it. And, there was just a little bit left in the pan which I ate on the way home. So yummy. Definitely a keeper. Next time I won't bring it anywhere, we'll just all eat it at home. Hee hee.
Cinnamon Raisin Coffee Cake
1/4 cup sugar
2 tsp cinnamon
2 tubes (12.4 oz each) refrigerated cinnamon roll dough
1/2 cup chopped pecans
3 to 4 tbsp raisins
In a small bowl, combine sugar and cinnamon. Set aside icing packets from cinnamon rolls. Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7 inch baking dish. Sprinkle with pecans, raisins, and half of the cinnamon sugar. Top with remaining dough. Sprinkle with remaining cinnamon and sugar. Bake @ 375 for 25-30 minutes (mine was more like 22 so watch it) or until golden brown. Spread with reserved icing; serve warm. 8 servings.
So this was very good. Jessica said she was full and was going to eat hers later, but I ate it. And, there was just a little bit left in the pan which I ate on the way home. So yummy. Definitely a keeper. Next time I won't bring it anywhere, we'll just all eat it at home. Hee hee.
Wednesday, September 10, 2008
Chocolate Chip Cookie Delight
So Emma and I made this yesterday while Nathan was sleeping. We knew Steve would like it and we were right. It's from Simple & Delicious may/june 2008.
Chocolate Chip Cookie Delight
1 tube (16.5 oz) refrigerated chocolate chip cookie dough (my sister saw this in my fridge and said what is this? This is not how we make chocolate chip cookies. Then I showed her the recipe; she was not convinced)
1 pkg (8 oz) cream cheese, softened
1 cup confectioners' sugar
12 oz cool whip, thawed, divided
3 cups cold milk
1 pkg (3.9 oz) instant chocolate pudding mix
1 pkg (3.4 oz) instant vanilla pudding mix
chopped nuts and chocolate curls, optional (I left these out)
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 baking pan. Bake @ 350 for 14-16 minutes or until golden brown. Cool on wire rack. In a large mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 3/4 cups of the cool whip (like I measured that. I just did like half). Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls, if using. Cover and refrigerate for 8 hours or overnight until firm. 15 servings.
So I know I do not need to say this was a big hit. I liked it too. Even Nathan did. He said it was ice cream.
Chocolate Chip Cookie Delight
1 tube (16.5 oz) refrigerated chocolate chip cookie dough (my sister saw this in my fridge and said what is this? This is not how we make chocolate chip cookies. Then I showed her the recipe; she was not convinced)
1 pkg (8 oz) cream cheese, softened
1 cup confectioners' sugar
12 oz cool whip, thawed, divided
3 cups cold milk
1 pkg (3.9 oz) instant chocolate pudding mix
1 pkg (3.4 oz) instant vanilla pudding mix
chopped nuts and chocolate curls, optional (I left these out)
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 baking pan. Bake @ 350 for 14-16 minutes or until golden brown. Cool on wire rack. In a large mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 3/4 cups of the cool whip (like I measured that. I just did like half). Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls, if using. Cover and refrigerate for 8 hours or overnight until firm. 15 servings.
So I know I do not need to say this was a big hit. I liked it too. Even Nathan did. He said it was ice cream.
Garlic Beef Enchiladas
So we had this last Friday but we have been so crazy busy that this is the first time I have been able to sit down and put it in. And technically, I don't really have the time to do it right now either but I want to get it in so I can file it away and off my counter...it was quite good, from Taste of Home pg 107. This was my first foray into Mexican cooking that did not involve Old El Paso or Ortega, so I wasn't sure how it would go, but it was good. It smelled yummy too.
Garlic Beef Enchiladas
1 pound ground beef
1 medium onion, chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14.5 oz) stewed tomatoes
Sauce:
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 tbsp chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt
10 flour tortillas (7 inches)
2 cups shredded colby-monterey jack cheese
In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer x 15 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through. Pour about 1 1/2 cups of the sauce into an ungreased 13x9 baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce. Cover and bake @ 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
So I would call this a success. We had filling and sauce left over even after our tortillas were all filled. It's still in the fridge, not sure what to do with it without tortillas and cheese. On all the spices that had a range, I used the lower range because I don't like spicy stuff, and it wasn't spicy, just flavorful. So I suppose if you like spicy you should go higher. Okay that's it for now...also I made a dessert yesterday which I will list separately.
Garlic Beef Enchiladas
1 pound ground beef
1 medium onion, chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14.5 oz) stewed tomatoes
Sauce:
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 tbsp chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt
10 flour tortillas (7 inches)
2 cups shredded colby-monterey jack cheese
In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer x 15 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through. Pour about 1 1/2 cups of the sauce into an ungreased 13x9 baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce. Cover and bake @ 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
So I would call this a success. We had filling and sauce left over even after our tortillas were all filled. It's still in the fridge, not sure what to do with it without tortillas and cheese. On all the spices that had a range, I used the lower range because I don't like spicy stuff, and it wasn't spicy, just flavorful. So I suppose if you like spicy you should go higher. Okay that's it for now...also I made a dessert yesterday which I will list separately.
Tuesday, September 2, 2008
Cappuccino Mousse Trifle
So last night was my mom and my little guy's birthday (one turned 53, the other 2...you can guess who was who). So for Nathan we had cupcakes, courtesy of this awesome caterer we know, and for Mom we had this. Steve hates coffee and coffee-flavored things (this and strawberries are the only things he doesn't like. Oh, and raisin-containing foods) so I can only make things like this when we are having people over. Of course, I could make them and eat them all myself, but that wouldn't be a good thing. As it is, I have half of this left over that I have to eat all by myself. But it was really good. This recipe came with my Pampered Chef trifle dish. This is the first time I used the dish that I really wanted. Jessi says I should mark the box with tally marks to prove that I'm using it. That way when I want another specialty dish and Steve says I will never use it, I can say, "Yes I do use my specialty dishes. As you can see by these tally marks, I used this trifle dish on Nathan's birthday. What's the matter, don't you love our children?" And he will let me get the dish.
Cappuccino Mousse Trifle
1 16 oz frozen pound cake (I used Sara Lee)
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkg (3.4 oz each) vanilla instant pudding
16 oz cool whip, thawed, divided
1 square semi-sweet baking chocolate, grated
1/4 tsp ground cinnamon
Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until it begins to thicken. Gently fold in half of the cool whip. To assemble trifle, place half of the cake cubes into the bottom of trifle bowl, pressing down gently. Pour half the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Sprinkle 1/3 of the grated chocolate over pudding. Repeat layers one time (reserve remaining chocolate for garnish). Spread remaining cool whip over entire top of trifle, creating a smooth surface. Sprinkle remaining chocolate and cinnamon over the cool whip. 10 servings.
So I'm pretty sure everyone liked this. Even though Corinne, Grampie's girlfriend, left like 2 bites on her plate. I wanted to say "what's wrong with my dessert? Eat it!" But I didn't, I just threw it away. But my in-laws, my parents, my sister, and Grampie all ate it. Then Steve's friend Simon came over and he ate some too. So this is a keeper, even though I can't make it again until there's a big to-do over something. And even then I probably won't make this exact thing again because I have other recipes I want to try in this thing. One of them contains strawberries...
Cappuccino Mousse Trifle
1 16 oz frozen pound cake (I used Sara Lee)
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkg (3.4 oz each) vanilla instant pudding
16 oz cool whip, thawed, divided
1 square semi-sweet baking chocolate, grated
1/4 tsp ground cinnamon
Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until it begins to thicken. Gently fold in half of the cool whip. To assemble trifle, place half of the cake cubes into the bottom of trifle bowl, pressing down gently. Pour half the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Sprinkle 1/3 of the grated chocolate over pudding. Repeat layers one time (reserve remaining chocolate for garnish). Spread remaining cool whip over entire top of trifle, creating a smooth surface. Sprinkle remaining chocolate and cinnamon over the cool whip. 10 servings.
So I'm pretty sure everyone liked this. Even though Corinne, Grampie's girlfriend, left like 2 bites on her plate. I wanted to say "what's wrong with my dessert? Eat it!" But I didn't, I just threw it away. But my in-laws, my parents, my sister, and Grampie all ate it. Then Steve's friend Simon came over and he ate some too. So this is a keeper, even though I can't make it again until there's a big to-do over something. And even then I probably won't make this exact thing again because I have other recipes I want to try in this thing. One of them contains strawberries...
Monday, September 1, 2008
Colorful Chicken Pizza
Because you cut up crayons on it. Nah, just kidding. It's because it has red & green pepper. Anyway, we had this for lunch after church yesterday. It was very good, but Emma and Nathan had chicken nuggets. I knew they wouldn't like it and didn't want a battle. Sam had some but I could tell he wasn't crazy about it when he left some on his plate. He is getting to be a big eater, and usually finishes a lot of food as fast as Steve does, leaving me & Emma still chewing and talking long after they are done...this one is from Simple & Delicious May/June 2008.
Colorful Chicken Pizza
1 Boboli pizza crust (14 oz) (I used whole wheat, which only weighed 10 oz, but it was fine)
2 tbsp olive oil
1 pkg (6 oz) ready-to-serve grilled chicken breast strips (they won't tell you, but I will...they're Oscar Mayer and they're near like the prepared chicken pot pies and stuff...and they only cost $2.69, which is way less than what I was expecting)
1/2 cup barbecue sauce
1/3 cup chopped onion
1 1/2 tsp minced garlic
1 1/2 cups (6 oz) shredded pizza cheese blend
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 oz smoked gouda cheese, shredded (I left this out)
2 tbsp minced fresh basil (I left this out, too...I don't like mincing herbs so I was going to use dried, but I just forgot about it)
Place the crust on an ungreased 12-in pizza pan (I used my lg Pampered Chef round stone). Brush with oil. Combine the chicken, barbecue sauce, onion, and garlic; spoon half over crust. Sprinkle with pizza cheese. Top with remaining chicken mixture. Sprinkle with peppers, gouda cheese, and basil. Bake @ 450 for 10-12 minutes or until cheese is melted. 6 slices.
Okay so this was good, but small. There might be 6 slices, but not 6 servings. The three of us cleaned it up. We decided this would be good if we had friends over, and just the 4 grownups ate the pizza, and if you had a salad or something to stretch it, and the kids had peanut butter and jelly. But it was yummy. Very gourmet, and I think moderately healthy. Cheese is good for you, containing calcium, a necessary nutrient for bone health. So this is a keeper!
Colorful Chicken Pizza
1 Boboli pizza crust (14 oz) (I used whole wheat, which only weighed 10 oz, but it was fine)
2 tbsp olive oil
1 pkg (6 oz) ready-to-serve grilled chicken breast strips (they won't tell you, but I will...they're Oscar Mayer and they're near like the prepared chicken pot pies and stuff...and they only cost $2.69, which is way less than what I was expecting)
1/2 cup barbecue sauce
1/3 cup chopped onion
1 1/2 tsp minced garlic
1 1/2 cups (6 oz) shredded pizza cheese blend
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 oz smoked gouda cheese, shredded (I left this out)
2 tbsp minced fresh basil (I left this out, too...I don't like mincing herbs so I was going to use dried, but I just forgot about it)
Place the crust on an ungreased 12-in pizza pan (I used my lg Pampered Chef round stone). Brush with oil. Combine the chicken, barbecue sauce, onion, and garlic; spoon half over crust. Sprinkle with pizza cheese. Top with remaining chicken mixture. Sprinkle with peppers, gouda cheese, and basil. Bake @ 450 for 10-12 minutes or until cheese is melted. 6 slices.
Okay so this was good, but small. There might be 6 slices, but not 6 servings. The three of us cleaned it up. We decided this would be good if we had friends over, and just the 4 grownups ate the pizza, and if you had a salad or something to stretch it, and the kids had peanut butter and jelly. But it was yummy. Very gourmet, and I think moderately healthy. Cheese is good for you, containing calcium, a necessary nutrient for bone health. So this is a keeper!
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