Another easy-sounding one from $5 Dinner Mom. Today Sam started swim lessons in Hampden, so I put this casserole together after lunch, and Steve just threw it in the oven when he got home from work, and when we got home from swim lessons, it was ready to eat.
Turkey and Corn Enchilada Casserole
15 oz can crushed tomatoes (I could only find 28 oz cans of this, so I put 2 cups in this recipe and froze the rest to use in another recipe)
1/2 small yellow onion, finely choppped
1 garlic clove, crushed
1 tbsp chili powder
1 tsp ground cumin
1/2 pound ground turkey, browned and drained (I used a whole pound because I've found with this cookbook that if I only put the amount of meat that she says, nobody is happy)
15 oz can corn kernels, drained (I used 1 cup frozen)
15 oz can black beans, rinsed and drained
10 corn tortillas (I used flour because we infinitely prefer them)
2 cups shredded Mexican cheese
Preheat oven to 350. Spray a 9x13 glass casserole dish with cooking spray. In a mixing bowl, combine all ingredients except cheese and tortillas. Place 5 tortillas in bottom of the casserole dish, covering the bottom and overlapping the tortillas (I actually only needed 4 to do this). Spread the turkey mixture over the tortillas. Sprinkle with half of the cheese. Top with remaining tortillas (again I only needed 4) and sprinkle with remaining cheese. Bake in preheated oven 25-30 minutes or until the cheese begins to turn golden.
This was good, but not great. And Nathan only picked out the turkey, black beans, and corn. Emma mostly only ate the tortillas and cheese, and a few pieces of the turkey under our specific direction. Sam & the adults ate all of it, and it was good, like I said, but I have other recipes similar to this that I liked way more.
Tuesday, April 23, 2013
Monday, April 22, 2013
Pantry Salsa
We go through a lot of salsa. Salsa and tortilla chips is one of my favorite snacks, and we also have burritos and taquitos for lunch fairly often, which I like to slather with salsa. Additionally, a lot of my "Mexican" cooking has salsa for an ingredient. I have a favorite jarred salsa, which is Pace Picante sauce. It costs $2.49 at the Walmart (give or take) for 16 oz, which is 2 cups. This recipe makes 3 cups, and the approximate cost is $1.20, since I only had to buy the 2 cans of tomatoes it calls for and I already had all the other ingredients. So it is a steal, if it is accepted by all...this one is from Simple & Delicious.
Pantry Salsa
14 1/2 oz can diced tomatoes with onion, drained
14 1/2 oz can diced tomatoes with green chilies, undrained
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp seasoned salt
1/4 tsp garlic salt
Combine all ingredients in a large bowl.
Love those easy directions. I mixed it in a Tupperware bowl and put it in the fridge. Sam and I had some of this with our taquitos and tortilla chips for lunch today. It was very very tasty. Some of the tomato chunks were too big for my liking, so if I make it again, I will either buy "petite diced" tomatoes, if I can find them, or cut them up smaller before I add the other ingredients. Overall, I am very happy with this salsa. It just has to pass the Steve Test, which usually is not a hard test for any food to pass =) Maybe I'm going to grow tomatoes this summer, and so then maybe I'll try salsa with fresh tomatoes, which I'm sure is way better than starting with canned. But this is a pretty inexpensive salsa option so I'm happy with it for now.
Pantry Salsa
14 1/2 oz can diced tomatoes with onion, drained
14 1/2 oz can diced tomatoes with green chilies, undrained
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp seasoned salt
1/4 tsp garlic salt
Combine all ingredients in a large bowl.
Love those easy directions. I mixed it in a Tupperware bowl and put it in the fridge. Sam and I had some of this with our taquitos and tortilla chips for lunch today. It was very very tasty. Some of the tomato chunks were too big for my liking, so if I make it again, I will either buy "petite diced" tomatoes, if I can find them, or cut them up smaller before I add the other ingredients. Overall, I am very happy with this salsa. It just has to pass the Steve Test, which usually is not a hard test for any food to pass =) Maybe I'm going to grow tomatoes this summer, and so then maybe I'll try salsa with fresh tomatoes, which I'm sure is way better than starting with canned. But this is a pretty inexpensive salsa option so I'm happy with it for now.
Meat and Potatoes Casserole
This one sounded quick and easy (except for the bake time, but I mean easy to throw together) and like something everyone would like. Instead of cutting up potatoes, I used frozen diced potatoes that I had left after I bought them from another recipe, and I was very happy with the substitution, since I really don't like washing, peeling, washing, cutting, and dicing potatoes. This one is from $5 Dinner Mom...
Meat and Potatoes Casserole
1 pound ground beef, browned
1 small yellow onion, chopped
4 carrots, peeled and diced (I used approx 1 cup of shredded carrots)
1 can (15 oz) diced tomatoes, undrained
1 tsp dried Italian seasoning
1 tsp garlic powder
6 medium potatoes, peeled and diced (or 4 cups frozen diced potatoes)
2 cups shredded Cheddar cheese
Preheat oven to 350. Spray a 9x13 glass casserole dish with cooking spray. In the pan, combine the browned meat, onion, carrots, tomatoes, Italian seasoning, garlic powder, and potatoes. Sprinkle cheese over the top. Cover dish with foil and bake for 45-50 minutes or until potatoes are tender (unlike most of her other recipes, this actually took only 45 minutes, just as she estimated...)
This was so good! I left one corner unsprinkled with cheese, since cheese is Nathan Repellent. He liked his non-cheesy section, and the rest of us liked our cheesy portions. It smelled great, tasted great (although we did all add salt to ours) and was very easy. Keeping it.
Meat and Potatoes Casserole
1 pound ground beef, browned
1 small yellow onion, chopped
4 carrots, peeled and diced (I used approx 1 cup of shredded carrots)
1 can (15 oz) diced tomatoes, undrained
1 tsp dried Italian seasoning
1 tsp garlic powder
6 medium potatoes, peeled and diced (or 4 cups frozen diced potatoes)
2 cups shredded Cheddar cheese
Preheat oven to 350. Spray a 9x13 glass casserole dish with cooking spray. In the pan, combine the browned meat, onion, carrots, tomatoes, Italian seasoning, garlic powder, and potatoes. Sprinkle cheese over the top. Cover dish with foil and bake for 45-50 minutes or until potatoes are tender (unlike most of her other recipes, this actually took only 45 minutes, just as she estimated...)
This was so good! I left one corner unsprinkled with cheese, since cheese is Nathan Repellent. He liked his non-cheesy section, and the rest of us liked our cheesy portions. It smelled great, tasted great (although we did all add salt to ours) and was very easy. Keeping it.
Tuesday, April 16, 2013
Spicy Orange Chicken Bake
We had this for supper tonight. I usually like citrus-type flavors with chicken, and we all like rice now, which is a small victory. So this was supper. From $5 Dinner Mom.
Spicy Orange Chicken Bake
1 lb boneless skinless chicken breasts, cut into bite-size pieces
6 carrots, peeled and chopped (I just did two big handfuls of matchstick carrots)
1 tsp finely grated orange zest
1/4 cup freshly squeezed orange juice
1 can (15 oz) tomato sauce
3 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes (from the Bahamas oh yeah...I used 1/4 tsp though)
1 cup brown rice
1 1/4 cups hot water
Preheat oven to 350. Grease a 9x13 glass baking dish with cooking spray. In the dish, gently toss together the chicken pieces, carrots, orange zest, orange juice, tomato sauce, brown sugar, garlic powder, cinnamon, ginger, and red pepper flakes until well combined. Stir in the rice and hot water. Cover the baking dish tightly with aluminum foil. Bake for 1 1/4 hours or until the rice is tender. Fluff rice with a fork and let cool slightly before serving.
My niece and my mom were here for dinner and ate this with us. My mom said she really liked it. My kids all liked it. Steve and I both liked it. It did take 1 1/2 hours for the rice, and even then it could have used a few more minutes, but we have stuff to do; we can't just wait around for rice to cook. Even with the rice a bit chewy it was still good. However, my niece did not think so. She took a bite, and said "Hmmmm...what's on this?" And I told her it had orange juice in it. She said under her breath "that's why it tastes so bad." Hmph. Everyone's a critic. She did pick the chicken out of it, and she ate the carrots and a bit of the rice. I think she ate more than she let on at the beginning, because I think she secretly liked it. This was very yummy and easy and I'm sure we'll have it again.
Spicy Orange Chicken Bake
1 lb boneless skinless chicken breasts, cut into bite-size pieces
6 carrots, peeled and chopped (I just did two big handfuls of matchstick carrots)
1 tsp finely grated orange zest
1/4 cup freshly squeezed orange juice
1 can (15 oz) tomato sauce
3 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes (from the Bahamas oh yeah...I used 1/4 tsp though)
1 cup brown rice
1 1/4 cups hot water
Preheat oven to 350. Grease a 9x13 glass baking dish with cooking spray. In the dish, gently toss together the chicken pieces, carrots, orange zest, orange juice, tomato sauce, brown sugar, garlic powder, cinnamon, ginger, and red pepper flakes until well combined. Stir in the rice and hot water. Cover the baking dish tightly with aluminum foil. Bake for 1 1/4 hours or until the rice is tender. Fluff rice with a fork and let cool slightly before serving.
My niece and my mom were here for dinner and ate this with us. My mom said she really liked it. My kids all liked it. Steve and I both liked it. It did take 1 1/2 hours for the rice, and even then it could have used a few more minutes, but we have stuff to do; we can't just wait around for rice to cook. Even with the rice a bit chewy it was still good. However, my niece did not think so. She took a bite, and said "Hmmmm...what's on this?" And I told her it had orange juice in it. She said under her breath "that's why it tastes so bad." Hmph. Everyone's a critic. She did pick the chicken out of it, and she ate the carrots and a bit of the rice. I think she ate more than she let on at the beginning, because I think she secretly liked it. This was very yummy and easy and I'm sure we'll have it again.
Beef Fajita Pot Pie
This is from $5 Dinner Mom. She seems to do some weird combinations. I never would have thought to put a pie crust on top of a taco-like mixture. But hey, I like taco-type stuff, and I like pie crust (so much...I could eat it by itself...). So I decided to give it a try.
Beef Fajita Pot Pie3/4 lb ground beef, browned (I used a whole pound)
1 can (10 oz) diced tomatoes with green chilies, drained
1 bag (12 oz) frozen pepper and onion blend (in the past they haven't had this at Walmart but this time they did)2 tbsp fajita seasoning (or taco seasoning...I used fajita)
1 tbsp lime juice
1 cup shredded Monterey Jack cheese (I used shredded Mexican)
1 pie crust (store bought or homemade...I used store bought because I can't master pie crust)
Sour cream for serving (if you like it...not here though)
Preheat oven to 400. Grease a 9" glass pie plate with cooking spray (I used a deep dish one). In a large mixing bowl, toss together the browned ground beef, diced tomatoes & chilies, frozen peppers and onions, fajita seasoning, and lime juice. Pour into prepared pie plate and top with shredded cheese.
Place pie crust over the top and press around edges of the pie plate to seal. Make 4-6 slits in the top of the crust to allow steam to escape.
Bake for 35-40 minutes or until crust begins to turn golden on top. Let cool slightly before serving.
I didn't even try this with Nathan. He had chicken nuggets and applesauce. I knew Sam would like it, and I thought Emma could just pick around the peppers and be fine. This was a drama-filled dinner. She acted like the peppers were worms; she didn't want to touch them, not even to move them away from the meat. She did eventually pull herself together and eat the meat and most of the pie crust...It was pretty good, just a touch of spiciness. I don't think we'll have it again though.
On a side note, this was the first pound of ground beef we have used from the organic cow we just bought. We bought 1/4 of a cow a few weeks ago and have filled our freezer with what we hope will be yummy and clean meat. We have had one of the steaks already, and it was a bit tough but still okay. We have several roasts and lots of other steaks too. I love having a freezer full of meat.
Friday, April 12, 2013
Chicken Chili Chowder
This recipe came out of Simple & Delicious. They had a recipe contest for recipes using convenience food items, and this was one of the featured recipes. I thought it sounded like something we would like so I gave it a go. It came out totally different than what I was expecting...
Chicken Chili Chowder
1 medium onion, chopped
2 tsp canola oil
5 medium red potatoes, scrubbed and cubed
1 can (14 1/2 oz) chicken broth (I used 2 cups homemade stock)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup salsa verde
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 cups cubed cooked chicken breast
1 can (15 oz) great northern beans, rinsed and drained
1 can (14 3/4 oz) cream style corn
Shredded cheddar cheese and sour cream for garnish, optional
Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans, and corn. Heat through. Serve with cheese and sour cream if desired.
This came out weird. It didn't smell that good. I took a picture so you could see how it looks weird, too. It tasted okay, and Sam really liked it. I guess the texture and the flavor didn't mix. It did have the consistency of chowder, and yet the flavor of Mexican. It was just weird. I had planned to make cheddar biscuits to have with this, but decided to have tortilla chips instead when I saw how it was shaping up. We have over half of this left, which will go into the freezer for another meal, which we will all eat and mostly enjoy, but after that I won't be making it again.
Chicken Chili Chowder
1 medium onion, chopped
2 tsp canola oil
5 medium red potatoes, scrubbed and cubed
1 can (14 1/2 oz) chicken broth (I used 2 cups homemade stock)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup salsa verde
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 cups cubed cooked chicken breast
1 can (15 oz) great northern beans, rinsed and drained
1 can (14 3/4 oz) cream style corn
Shredded cheddar cheese and sour cream for garnish, optional
Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans, and corn. Heat through. Serve with cheese and sour cream if desired.
This came out weird. It didn't smell that good. I took a picture so you could see how it looks weird, too. It tasted okay, and Sam really liked it. I guess the texture and the flavor didn't mix. It did have the consistency of chowder, and yet the flavor of Mexican. It was just weird. I had planned to make cheddar biscuits to have with this, but decided to have tortilla chips instead when I saw how it was shaping up. We have over half of this left, which will go into the freezer for another meal, which we will all eat and mostly enjoy, but after that I won't be making it again.
Barbecue Turkey Meat Loaf
This recipe makes two loaves. I like that because I can throw one in the freezer for later. But in this case I plan to give the other loaf to a family for Helping Hands (which is a ministry of our church that gives meals to families with illnesses or new babies or whatever). I do enjoy my mom's meatloaf, and I now have a recipe that is almost as good as hers. But I decided to try this one for fun, and because I had ground turkey in the freezer. From Simple & Delicious.
Barbecue Turkey Meat Loaf
2 eggs, lightly beaten
1/2 cup barbecue sauce
1/3 cup 2% milk
2 tbsp worcestershire sauce
2 tsp prepared mustard
1 1/3 cups seasoned bread crumbs
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp salt
1 tsp rubbed sage (I didn't rub it, I hope it was pre-rubbed)
2 lbs extra-lean ground turkey
1 lb Italian turkey sausage links, casings removed (I had 3/4 lb of pork sausage left over from another recipe that I used instead)
Topping:
1 cup barbecue sauce
1/2 cup brown sugar
2 tsp prepared mustard
Combine first 10 ingredients in a large bowl. Crumble ground turkey and sausage over mixture; mix well. Pat into two greased 9x5 inch loaf pans. Combine topping ingredients in a small bowl; spread over tops.
Cover and freeze one meat loaf for up to 3 months. Bake remaining loaf, uncovered, at 350 for 50-55 minutes until no pink remains and a thermometer reads 165. Let stand 10 minutes before slicing.
To use frozen meat loaf: Bake frozen meat loaf at 350 for 1 1/4 to 1 1/2 hours.
We had this with mashed potatoes and carrots. It was really really really good. Way better than the one I had in my keeper book, which I will be replacing with this one. It was a bit fatty around the edges of the pan, but my mom told me that a good meatloaf always is. If it's too dry it doesn't taste as good. Seriously so good. Even Nathan liked it. YUM
Barbecue Turkey Meat Loaf
2 eggs, lightly beaten
1/2 cup barbecue sauce
1/3 cup 2% milk
2 tbsp worcestershire sauce
2 tsp prepared mustard
1 1/3 cups seasoned bread crumbs
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp salt
1 tsp rubbed sage (I didn't rub it, I hope it was pre-rubbed)
2 lbs extra-lean ground turkey
1 lb Italian turkey sausage links, casings removed (I had 3/4 lb of pork sausage left over from another recipe that I used instead)
Topping:
1 cup barbecue sauce
1/2 cup brown sugar
2 tsp prepared mustard
Combine first 10 ingredients in a large bowl. Crumble ground turkey and sausage over mixture; mix well. Pat into two greased 9x5 inch loaf pans. Combine topping ingredients in a small bowl; spread over tops.
Cover and freeze one meat loaf for up to 3 months. Bake remaining loaf, uncovered, at 350 for 50-55 minutes until no pink remains and a thermometer reads 165. Let stand 10 minutes before slicing.
To use frozen meat loaf: Bake frozen meat loaf at 350 for 1 1/4 to 1 1/2 hours.
We had this with mashed potatoes and carrots. It was really really really good. Way better than the one I had in my keeper book, which I will be replacing with this one. It was a bit fatty around the edges of the pan, but my mom told me that a good meatloaf always is. If it's too dry it doesn't taste as good. Seriously so good. Even Nathan liked it. YUM
Monday, April 8, 2013
Tex-Mex Pasta
This is from Simple & Delicious too. It sounded so easy and yummy, and just the type of thing we would like at our casa.
Tex-Mex Pasta
2 cups uncooked spiral pasta
1 lb ground beef
1 jar (16 oz or 2 cups) salsa (I used Pace picante my very fave right now)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese (of course this didn't seem like enough, so I added a bit more)
Cook pasta according to pkg directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.
Stir in the salsa, soup, and 1/2 cup cheese; heat through. Drain pasta; stir into meat mixture. Transfer to a greased 11x7 baking dish. Sprinkle with remaining cheese.
Cover and bake at 350 for 15-20 minutes or until cheese is melted.
See how easy? It tasted great. Also, it said in the recipe that this would make 4 servings. Well, I don't know what kind of eaters these Simple & Delicious people have at their tables, but we didn't even eat half of this. So we have a lot left for leftovers, which is always a good thing. I do have a friend with a teenager who said she cannot BELIEVE how much the boy eats, so maybe it would be 4 servings if he, or others like him, were partaking. Very yummy and easy and I'm sure we'll have it again. Even the littles liked it.
Tex-Mex Pasta
2 cups uncooked spiral pasta
1 lb ground beef
1 jar (16 oz or 2 cups) salsa (I used Pace picante my very fave right now)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese (of course this didn't seem like enough, so I added a bit more)
Cook pasta according to pkg directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.
Stir in the salsa, soup, and 1/2 cup cheese; heat through. Drain pasta; stir into meat mixture. Transfer to a greased 11x7 baking dish. Sprinkle with remaining cheese.
Cover and bake at 350 for 15-20 minutes or until cheese is melted.
See how easy? It tasted great. Also, it said in the recipe that this would make 4 servings. Well, I don't know what kind of eaters these Simple & Delicious people have at their tables, but we didn't even eat half of this. So we have a lot left for leftovers, which is always a good thing. I do have a friend with a teenager who said she cannot BELIEVE how much the boy eats, so maybe it would be 4 servings if he, or others like him, were partaking. Very yummy and easy and I'm sure we'll have it again. Even the littles liked it.
Meatball Hoagies with Seasoned Fries
Friday night before home fellowship we had my friend and her two daughters here for dinner, and also my mom. This is what we had. Certain of the children didn't want the meatballs in the bread, so they had them on the side. From Simple & Delicious.
Meatball Hoagies with Seasoned Fries
4 cups frozen steak fries (I didn't measure, just used all of a 2lb bag)
1 tbsp olive oil
1/2 tsp seasoned salt
1/4 tsp celery salt
12 oz pkg frozen fully cooked Italian meatballs, thawed
2 cups barbecue sauce
1/4 cup apricot preserves
4 hoagie buns, split and toasted (we used 6)
4 large lettuce leaves
3 plum tomatoes, sliced (omitted by me)
8 ready-to-serve fully cooked bacon strips, warmed (we used 12)
8 slices provolone cheese
Place steak fries in a single layer on cookie sheet. Drizzle with oil; sprinkle with seasonings. Toss to coat. Bake according to package directions (mine was 400 degrees for 14-16 minutes).
Meanwhile, place the meatballs, barbecue sauce, and preserves in a large saucepan. Bring to a boil over medium heat; cook and stir for 6-8 minutes or until heated through.
Layer bun bottoms with lettuce, tomato, bacon, meatballs, and cheese; replace tops. Serve with fries.
Predictably, these were hard to keep together while building and eating them. But they were very good. I thought it might be a bit weird, the barbecue sauce with the meatballs instead of a marinara-type sauce. But the combination of things was very yummy. We had meatballs leftover, but ran out of fries. Some kids wanted seconds and there were none to be had. So the meatball portion of this recipe served 4 adults and 5 kids, but the fry recipe should have been doubled. Oh well, I'll know for next time.
Meatball Hoagies with Seasoned Fries
4 cups frozen steak fries (I didn't measure, just used all of a 2lb bag)
1 tbsp olive oil
1/2 tsp seasoned salt
1/4 tsp celery salt
12 oz pkg frozen fully cooked Italian meatballs, thawed
2 cups barbecue sauce
1/4 cup apricot preserves
4 hoagie buns, split and toasted (we used 6)
4 large lettuce leaves
3 plum tomatoes, sliced (omitted by me)
8 ready-to-serve fully cooked bacon strips, warmed (we used 12)
8 slices provolone cheese
Place steak fries in a single layer on cookie sheet. Drizzle with oil; sprinkle with seasonings. Toss to coat. Bake according to package directions (mine was 400 degrees for 14-16 minutes).
Meanwhile, place the meatballs, barbecue sauce, and preserves in a large saucepan. Bring to a boil over medium heat; cook and stir for 6-8 minutes or until heated through.
Layer bun bottoms with lettuce, tomato, bacon, meatballs, and cheese; replace tops. Serve with fries.
Predictably, these were hard to keep together while building and eating them. But they were very good. I thought it might be a bit weird, the barbecue sauce with the meatballs instead of a marinara-type sauce. But the combination of things was very yummy. We had meatballs leftover, but ran out of fries. Some kids wanted seconds and there were none to be had. So the meatball portion of this recipe served 4 adults and 5 kids, but the fry recipe should have been doubled. Oh well, I'll know for next time.
Scalloped Potatoes and Ham
My new Simple & Delicious came! This is the first one out of the new issue. It sounded easy and yummy. I've never tried scalloped potatoes in the crock pot before. Once I started actually putting the ingredients into the crock pot, I became skeptical, because there isn't too much liquid in this recipe, and I know that potatoes generally need liquid to cook in to get tender. But I sallied forth...
Scalloped Potatoes and Ham
10 medium potatoes, peeled and thinly sliced (I used most of a 5 lb bag)
3 cups cubed fully cooked ham
2 large onions, thinly sliced
2 cups shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (I hate cream of mushroom so I used cream of chicken)
1/2 tsp paprika
1/4 tsp pepper
Layer half of the potatoes, ham, onions, and cheese in a greased 6-qt slow cooker. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper. Cover and cook on low 8-10 hours or until potatoes are tender.
Like almost everything you can make in a crock pot, this smelled so good all day. I cooked mine for 8 hours, and some of the potatoes on the top layer were just a bit "crunchier" than I prefer, but I stirred it all together and then you couldn't tell. I don't think I would try any less than 8 hours though. Very very tasty, and it made a lot so we had a lot leftover, too.
Scalloped Potatoes and Ham
10 medium potatoes, peeled and thinly sliced (I used most of a 5 lb bag)
3 cups cubed fully cooked ham
2 large onions, thinly sliced
2 cups shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (I hate cream of mushroom so I used cream of chicken)
1/2 tsp paprika
1/4 tsp pepper
Layer half of the potatoes, ham, onions, and cheese in a greased 6-qt slow cooker. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper. Cover and cook on low 8-10 hours or until potatoes are tender.
Like almost everything you can make in a crock pot, this smelled so good all day. I cooked mine for 8 hours, and some of the potatoes on the top layer were just a bit "crunchier" than I prefer, but I stirred it all together and then you couldn't tell. I don't think I would try any less than 8 hours though. Very very tasty, and it made a lot so we had a lot leftover, too.
Tuesday, April 2, 2013
Peanut Butter Cookie Dough Dip
Steve found this recipe that a friend of ours had posted on her facebook page and he really wanted me to make it. We had some friends over for dinner last night and this is what we had for dessert. I found the complete recipe on Just A Pinch Recipes (.com).
Peanut Butter Cookie Dough Dip
1/2 cup butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
1 tsp vanilla
8 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup mini chocolate chips
8 oz pkg Reese's mini peanut butter cups, or 1 1/2 cups chopped (I bought an 8oz bag of already-unwrapped minis...it was very worth it to not have to unwrap all those pb cups)
In a small saucepan over medium heat, melt butter and brown sugar. Stir until completely combined and butter is melted. Bring to a boil and then remove from heat. Stir in peanut butter and vanilla. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy, about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near-room temperature). Mix until combined. Fold in mini choc chips and mini peanut butter cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, graham crackers, and animal crackers (we did not have animal crackers).
Everyone enjoyed this. It was sweet, but having a little bit on a graham cracker or pretzel was the perfect amount. I liked it better with the pretzels, because of the salty/sweet combination. There were 4 adults and 5 children partaking, and we have just a very small amount left, so the portion was good. This could be a sweet appetizer, too, instead of a dessert. Very yummy and I'm sure we'll have it again.
Peanut Butter Cookie Dough Dip
1/2 cup butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
1 tsp vanilla
8 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup mini chocolate chips
8 oz pkg Reese's mini peanut butter cups, or 1 1/2 cups chopped (I bought an 8oz bag of already-unwrapped minis...it was very worth it to not have to unwrap all those pb cups)
In a small saucepan over medium heat, melt butter and brown sugar. Stir until completely combined and butter is melted. Bring to a boil and then remove from heat. Stir in peanut butter and vanilla. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy, about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near-room temperature). Mix until combined. Fold in mini choc chips and mini peanut butter cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, graham crackers, and animal crackers (we did not have animal crackers).
Everyone enjoyed this. It was sweet, but having a little bit on a graham cracker or pretzel was the perfect amount. I liked it better with the pretzels, because of the salty/sweet combination. There were 4 adults and 5 children partaking, and we have just a very small amount left, so the portion was good. This could be a sweet appetizer, too, instead of a dessert. Very yummy and I'm sure we'll have it again.
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