Kouba Classics

Barbecue Chicken Sandwiches

2012-01-24T19:07:00.000-08:00

6 boneless skinless chicken breasts

1 bottle BBQ sauce

1/2 c Italian dressing

1/4 c brown sugar

2 T Worcestershire sauce

Directions:

Mix all ingredients, pour over frozen chicken and cook on low 5-6 hrs.
Shred about an hr before serving then return to sauce.
Add to hamburger buns and enjoy!! It melts in your mouth!!

(From: crockingirls.com...)

Chicken n Dumplings

2012-01-24T18:22:00.000-08:00

5-6 boneless skinless chicken breasts

2 large cans of cream of chicken soup

2 cans of chicken broth (I used 3 cups water and 3 bullion cubes)

Half a chopped onion

Garlic, to taste

1 can of refrigerator biscuits (could have used another 1/2 can and baked the leftovers)

Directions:

Put ingredients in slow cooker.
Cook on high for 5-6 hours.
Take out the chicken and pull apart (will be really tender and will come right apart).
Put chicken back in.
Take biscuits and cut into quarters (i used frozen dumplings that you break off) drop in one by one into the chicken mix and 'dunk' it to make sure it gets covered.
Let it go for about 30 mins to an hour. (30 minutes was not long enough)

Dish out and enjoy.

(From: crockingirls.com...It's my new favorite website. Chris' grandmother used to make chicken and dumplings and he always wanted me to make them but sorry Nonnie, because Chris has now said that these might be his new favorite!)

Baked French Toast Casserole with Maple Syrup

2012-01-04T19:08:00.000-08:00

Total Time:
9 hr 0 min
Prep
20 min
Inactive
8 hr 0 min
Cook
40 min
Yield:
6 to 8 servings

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French ToastCasserole.

(From: Paula Deen - I made this for Christmas morning breakfast this year and it was so good! I didn't do the praline topping but just made the casserole part and poured maple syrup over the top and baked it. I was trying to tone it down for the kids. It even heated up well for several days later!)

Chicken & wild Rice Casserole

2011-12-06T19:59:00.001-08:00

I found this in a Paula Deen cookbook. I'm all about casseroles because of how easy they are to just mix together and you have a yummy dinner! I did adjust the real recipe just a tad and I marked those changes in parenthesis.

Serves 8

1 - 6ox pkg long-grain and wild rice, cooked according to directions
4 cups diced cooked chicken breasts
2 - 10 3/4 oc cans cream of chicken soup
1 cup mayonaise (that was too much so I reduced it to 1/2 cups instead)
2 tsp curry powder, or to taste (I'm not a fan of curry so I looked up a substitue online and found this: 1tsp onion powder + 1 tsp garlic powder, it was great)
1 - 8oz pkg Pepperidge Farm Cornbread Dressing mix
1/4 cup (1/2 stick) butter

Put the rice in a greased 2-qt casserole. Layer the chicken on top of the rice. Mix the soup, mayonaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.

(From: The Lady & Sons, Too! by Paula Deen)

Oven Fried Zucchini Chips

2011-11-30T13:40:00.001-08:00

We've turned over a new leaf at the Kouba house and the kids (including Chris) are going to start eating more veggies. I love zucchini so I was looking for a good recipe on food.com to try. I remember going to this restaurant as a kid (dont remember the name but it was on Lovers, where cafe express is now, across from breadwinners, that had these awsome fried zucchini strips with parmesean cheese and you dipped them in ranch...yummy!) so I was looking for something similar and found these. Chris ate them pretty well and even managed to get the girls to try a few bites...baby steps!

Oven Fried Zucchini Chips

By Rachael's Kitchen Goodies on September 08, 2009

Photo by Boomette

3 Reviews

Prep Time: 10 mins
Total Time: 20 mins
Serves: 8, Yield: 8

About This Recipe

"Serves 8 - delicious and a great way to use up the bounty of Zucchini from your garden."

Ingredients

3 medium zucchini
1/4 cup egg substitute
2 tablespoons parmesan cheese, grated
2 tablespoons Italian dressing
1/2 cup breadcrumbs, Italian style
1/8 teaspoon fresh ground pepper

Directions

Cut zucchini into 1/4-inch thick slices; set aside. Combine egg substitute & Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475*F for 5 minutes; turn & bake additional 5 minutes. Serve immediately.

Nutrition Facts

Serving Size: 1 (92 g)

Servings Per Recipe: 8

Amount Per Serving: % Daily Value
Calories 61.1
Calories from Fat 19: 31%

Amount Per Serving: % Daily Value
Total Fat 2.1g: 3%
Saturated Fat 0.5g: 2%
Cholesterol 1.1mg: 0%
Sugars 2.0 g
Sodium 150.5mg: 6%
Total Carbohydrate 7.8g: 2%
Dietary Fiber 1.1g: 4%
Sugars 2.0 g: 8%
Protein 3.2g: 6%

Yummy Fruit Dip

2011-10-02T18:27:00.000-07:00

1 block of softened cream cheese

3/4 cup brown sugar

1 Tbsp vanilla

mix with mixer for 5 min. Lasts a week...makes a bunch!

(From: Nikki Rumsey, she made this for us when Griffin was born and I loved it!)

Pink Punch

2011-10-02T15:14:00.000-07:00

San Francisco Marriott's Pink Punch

Photo by Marg (CaymanDesigns)

Ingredients
Prep Time: 15 mins
Total Time: 15 mins
Servings: 20

2 quarts ginger ale
1 quart pineapple juice
1 quart cranberry juice
1 1/4 cups sugar

Directions

Mix the juices and the sugar together and stir thoroughly until sugar dissolves.
Right before serving the punch, add ice and then slowly add gingerale so that it will be fizzy when served.
(From: I made this last weekend for a baby shower for a good friend, Malissa Henrie, and it was delicious!)

Tortilla Soup

2011-09-17T13:57:00.000-07:00

1 1/2 lbs. cooked chicken (3-4 breasts)
1/2 chopped onion
1 clove of garlic, chopped
oil (enough to saute onion and garlic)
32 oz. chicken broth
14.5 oz. can diced tomato with juice
8 oz. can tomato sauce
1/2 tsp cumin
1 tsp cilantro
1 tsp parsley
1 can rotel
1 tsp oregano
4-5 corn tortillas cut into strips

After cooking and tearing up chicken, saute onion and garlic until soft. Mix all ingredients together in a large pot and let simmer for a while! (the longer the better so the tortilla strips can get soft)

(From: Joy Haynes - I puree all of the veggies or "giblets" and then Chris loves it!)

Taco Pasta

2011-08-12T21:13:00.001-07:00

Taco Pasta

1 lb. grass-fed ground beef

8-12 ounces medium pasta shells

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes with mild green chilies, or just plain diced tomatoes

1 packet taco seasoning

3 ounces cream cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Salt and pepper

~ Directions: Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside. In a large skillet, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 5 minutes to reduce the sauce a bit if it is still too thin. Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

(From: Green Cattle Blog)

Goulash

2011-04-17T21:05:00.000-07:00

Goulash

1 lb grass-fed ground beef

1/2 cup chopped onion

1 can red kidney beans(rinsed and drained)

1 8 ounce can tomato sauce

1 can Rotel

1/2 cup elbow macaroni

1/4 cup water

2 tsp. chili powder

1/2 tsp. garlic salt

1 cup shredded Monterey Jack Cheese or Cheddar

~ Directions: Brown beef and onions. Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt. Bring to boiling and reduce heat. Simmer and cover about 20 minutes. Stirring often. Sprinkle with cheese then cover and heat about 2 minutes more. I loved this dinner and I even forgot the cheese. Definitely a first for me. Enjoy!!

(From: GreenCattleBlog.com)

Tortellini with Creamy Mushroom Sauce

2011-04-17T20:53:00.000-07:00

2 - 9oz packages fresh cheese tortellini
1/4 C butter
3/4 lb shiitake mushrooms
2 shallots, chopped
1 1/4 C white wine
1/2 C whipping cream
6 fresh sage leaves, chopped
coarse salt and freshly grounded pepper, to taste

1) In a large pot of salted water, cook the pasta according to package directions. Drain
2) Melt butter in a heavy skillet over medium heat. Add the shallots and saute for 1 minute. Add the mushrooms, saute until brown about 7 minutes. Add the wine and cream and boil until the sauce thickens and coats a spoon, about 5 minutes. Stir in the sage and season with salt and pepper.

Mexican Haystacks

2011-04-17T20:39:00.000-07:00

Mexican Haystacks

1 lb. grass-fed ground beef

1 small can of tomato sauce

salsa

tortilla chips

1 can Ranch Style Beans

favorite toppings: lettuce, tomato, avocados, sour cream, shredded cheese

~ Directions: Brown beef then add tomato sauce and salsa to your liking. Put some chips on a plate, top with beef, beans and all your favorite toppings. Could not be any easier than that!

(From: GreenCattleBeef.com - Leslie is a friend from college and now lives in Lubbock with her cute family raising her three boys, cattle and other farm animals and always has great recipes!)

Chewy Chocolate Chunk Monster Cookies

2011-04-11T13:03:00.000-07:00

Makes 20-24 (4 1/2 inch cookies)

2 3/4 C all-purpose white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 C (2 sticks) unsalted butter, slightly softened

3/4 C plus 2 Tbsp sugar

3/4 C packed light brown sugar

2 1/2 Tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

2 3/4 C (about 16 oz) semisweet chocolate chunks (divided)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, brown sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Stir in the remaining flour mixture and a generous 1 C chocolate chunks until evenly incorporated. Refrigerate the dough for 30 to 40 minutes, or until firm enough to shape into balls. (If necessary, the dough can chill for 1 to 2 hours, but the cookies will spread less and be smaller.) Place the remaining chocolate chunks in a shallow bowl.

Preheat the oven to 350 degrees. Grease several baking sheets or coat with non-stick spray.

After you've shaped the dough into balls, dip half of each ball into the reserved chocolate chunks to generously embed the top of the cookie with them. Place on cookie sheet chocolate chunk side up, spacing about 4 inches apart. Using your hands pat down the tops of the balls until flattened.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 9-12 min, or until golden brown at the edges but still slightly soft and underdone in the centers.

(From the book "The All-American Cookie Book" by Nancy Baggett - I didn't do all the dipping but just used the main recipe as a new cookie recipe and they turned out awesome. I think I even used the mini M & M's for these too and my kids thought that was a real treat!)

Sensational Lasagna with Artichoke-Spinach Dip Top Layer

2011-04-09T12:38:00.000-07:00

Makes about 12 servings

2 (10.75-oz) cans Campbells cream of celery soup
1 soup can whole milk
1 (15-oz) container whole-milk ricotta cheese, divided
2 (8-oz) package shredded mozzarella cheese, divided
1 C grated parmesan cheese, divided
3 large eggs, divided
4 Tbsp chopper fresh parsley
1 1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1 (10-oz) package frozen chopper spinach, thawed and drained
2/3 C prepared Alfredo sauce
1/2 tsp minced garlic
1/2 (8-oz) package cream cheese, softened
1/4 C sour cream
1 (1-lb) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1/2 lbs chopped cooked chicken
1 (8-oz) package sliced provolone cheese

1) Preheat over to 375 degrees.
2) In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3) In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4) In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
5) Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

(From: Cooking with Paula Deen Magazine, Nov/Dec 2009)

Grape Salad

2011-04-09T11:52:00.000-07:00

8 oz sour cream

8 oz cream cheese

1/3 cup sugar

2 tsp. vanilla

Mix the above ingredients together until well blended.

4 lbs. seedless grapes (red and green)
1/2 cup brown sugar
3/4 cup chopped pecans

Place a layer of grapes in your bowl. Dollop some of the cream cheese mixture around (don't worry about spreading it out), sprinkle a bit of the brown sugar on top and some of the pecans. Repeat layers, ending with the cream cheese mixture with the brown sugar and nuts on top.

Refrigerate well (over night works great!)

(From: Karen McNeece (again!), she served this salad with the chicken and artichoke casserole and it was so yummy!)

Chicken and Artichoke Casserole

2011-04-09T11:49:00.000-07:00

Picture from Cooking with Paula Deen

Chicken and Artichoke Casserole
1/2 cup butter*
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine or chicken broth
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package grated Parmesan cheese
2 cups chopped cooked chicken
1 (14-ounce) can quartered artichokes, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
**2 cups (1/2-inch-cubes) French bread
3 tablespoons butter, melted

Preheat oven to 350˚. Lightly grease a 21/2-quart casserole dish or 6 individual baking dishes.

In a large skillet, melt butter over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Lower heat a bit so you don't scorch the next ingredients! Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt, and pepper. Remove from heat. Spoon into prepared baking dish.

In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole.

*I cut the 1/2 cup of butter down to 1/4 of a cup. Really, you just need enough to saute the onions/garlic in.

**If you'd rather use croutons, it's easier and quicker! I use the "New York Brand Texas Toast" croutons . .. obviously don't add the extra 3 TBSP of butter or the french bread!

***For a side note -- I usually use the Weight Watchers brand cream cheese, just because I like the way it melts and tastes. I have never substituted anything for the heavy whipping cream. I hate to give up a good thing!

Bake 30 minutes, or until lightly browned.

Makes 6 servings (and if you look at the picture -- you'll see a salad, which is exactly what I put with this!)

(From: Paula Deen but I first had this at Karen McNeece's Home for our monthly minister's wives luncheon. It was so good and I'm excited to have the recipe!)

Streusel-Topped Blueberry Muffins

2011-04-04T15:38:00.000-07:00

From the blog: Our Best Bites

A couple of weeks ago, we got a request for a great, simple blueberry muffin recipe. And I thought, “Um, duh, check the recipe index! It’s totally there!” And then I remembered that somehow, over the last 3 years and nearly 500 recipes, my favorite blueberry muffin recipe not only hasn’t made it onto the blog, but it missed the cookbook cut, too! Some days I don’t know how I can live with myself.

You might be saying, “Hey, Kate, where are all the healthy recipes?!” I’m not gonna lie, this isn’t necessarily bad for you, but it’s your typical muffin. Between book business and another super-exciting little secret we hope to share with y’all in the next week or two, we’ve got a lot of muffins, so to speak, on our plates (not to be confused with muffin tops, although…well…let’s not go there) right now and we’re just trying to stay sane. With the help of baked goods.

These muffins are so super easy and you probably have all or most of the ingredients in your house already. You’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins…

and then butter, flour, sugar, and cinnamon for the streusel topping.

Preheat your oven to 400 and line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine the flour, sugar, baking powder, salt, and citrus rind. Make a well in the center.

In a medium bowl, whisk together the egg, buttermilk, and oil. Pour it into the well and then whisk the mixture until it’s just combined.

In a small bowl, combine a little more flour and sugar and then toss the blueberries in that mixture.
Gently fold the blueberries into the batter…

And then evenly distribute the batter into the lined muffin tins so each cup is about 2/3 full.

In a small bowl, combine a little more flour, sugar, and the cinnamon, and then cut in some slightly softened butter to make crumbs. Sprinkle the crumbs over the muffin batter…

and bake for 18-20 minutes or until the muffins are golden on top and a toothpick inserted into the center of one of the muffins comes out clean.Remove the pan(s) from the oven and allow the muffins to cool for 5 minutes in the pans and then transfer them from the pan to a cooling rack.Then you should eat ‘em (because they are muffins and that’s what you do).

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

(From: Our Best Bites blog, I LOVE the topping on the bakery-style blueberry muffins so I was excited to find this recipe where I can make my own!

Three-Cheese Pasta Bake

2011-04-04T15:33:00.000-07:00

1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese

Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce

(From: Trudy Cox - I got this from her blog and looks like a yummy easy one I'll be adding to our dinner menu for next week!)

Chicken Spaghetti

2011-03-18T19:49:00.000-07:00

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad.

(From Trudy Cox's Blog - It's an easy great recipe that is just as good for leftovers! I did puree the rotel (so there would not be any tomato chunks) and left out the pimentos, onion and bell pepper...yes, my family is super picky...starting with my husband!)

French Dip Sandwich Rolls

2011-03-18T19:42:00.000-07:00

2 lb chuck pot roast, trimmed
1 pkt. onion soup mix
1 can beef broth

1 pkg fresh baked hoagie rolls
1 pkg sliced swiss cheese

Combine beef broth and onion soup mix in crock pot. Add roast. Cook on low for 8 hours. Remove roast to slice and shred. Open rolls. Lay one slice of cheese on one side and toast in the toaster oven (or regular oven) until cheese melts and bread is toasted. Pile on meat and make sandwich. Serve with bowls of au jus for dipping.

(From e-Mealz, Dec 6, 2009 - Another one of Chris' favorites! I think he ate 2 1/2 sandwiches and can't wait for leftovers.)

Mini Meatloaves - 3 Versions

2011-03-18T19:32:00.000-07:00

PREP: 10 Minutes
TOTAL: 45 Minutes
Makes 6-8 servings, 2 meatloaves each

What you need:
1 lb extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix (I used the chicken flavor)
1 cup water
3/4 cup shredded cheddar cheese

Make It:
HEAT oven to 375 degrees. Mix meat, stuffing mix, water and add-in (see options below). Press into 12 muffin cups sprayed with cooking spray.
MAKE an indentation in center of each meatloaf with spoon, fill with sauce (see options below).
BAKE 30 min or until cooked through (160 degrees). Top with cheese, continue baking 5 minutes until cheese is melted.

OPTION 1: American Style
ADD-IN - 1 tsp garlic powder
SAUCE - 3/4 cup barbeque sauce

OPTION 2: Italian Style
ADD-IN - 1 tsp Italian seasoning
SAUCE - 3/4 cup spaghetti sauce

OPTION 3: Mexican Style
ADD-IN - 2 tsp chili powder
SAUCE - 3/4 cup salsa

(KRAFT Food & Family Magazine, Fall 2008 - I recently made this for our family using the American Style add-ins and sauce and it was so yummy! Chris actually said it was really good and that I needed to make it again. Even the leftovers heated up well and were gone the next day!)

Baked Ziti

2011-03-12T13:05:00.000-08:00

Cook Time:
40 min
Level:
Easy
Yield:
about 6 to 8 main course servings

Ingredients

1 pound dried ziti pasta
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

(My mom made this a few weeks ago for a family dinner and we all loved it! We decided that adding a can of tomato sauce would help just for more flavor and more sauce. She found the recipe on the Food Network)

Quick Brazilian Cheese Rolls

2011-03-12T13:01:00.000-08:00

From the blog: Our Best Bites

Of all the foods I fell in love with in Brazil, Pao de Queijo (literally translated to ‘bread of cheese’, how can that not be delicious?) is right up there at the top. And it’s been tormenting my soul for the past 10 years as I’ve tried recipe after recipe trying to duplicate the taste and texture I love. You can buy pre-packaged mixes, but they’re not quite the same as homemade. The problem is that there are several different methods to making these little balls of heaven. A lot of them involve lots of hard to find ingredients, and methods like heating a mixture on the stove, kneading a big messy dough, etc. When I was in Brazil, I learned how to make the most quick and easy version- an ultra fast liquid batter that you just poured into a muffin tin. It’s been driving me crazy that I couldn’t find my recipe or one that was like it. And then a few weeks ago something magical happened. My husband walked in after organizing some junk in the garage and asked me if I wanted a little pink notebook. I knew immediately what it was. It was bursting with little scraps of papers. Scraps of papers with recipe notes on them. I heard the hallelujah chorus. We ate Pao de Queijo about 25 minutes later. And it was heavenly.

If you’ve never had this type of Brazilian cheese bread, it’s tricky to explain. It’s actually not “bread” at all- at least not like we’re used to here in the US. It’s almost more like the texture of a cream puff shell or popover, but with more substance on the inside. The outside is slightly crisp and browned and the inside is airy and chewy. If you’re not familiar with them at all then I want you to be fully informed so you don’t expect an actual yeast bread “roll”. If you do, then you’ll probably think these are super weird and gooey. They’re served at popular Brazilian restaurants, but honestly, while I adore those restaurants, I’ve yet to have a really good Pao de Queijo at any of them. So trust me when I tell you that if you like those (or any of the pre-packaged mixes), you will probably love these homemade ones. And if you know anyone who has ties to Brazil like I do, you are sure to melt their heart with these. Once you see how quick and easy they are you’ll be making them all the time!

The best part is that I have 99% of the ingredients in my house pretty much at all times.

The only semi-strange ingredient in there is Tapioca Flour, and it’s actually easier to find than you might think. It’s a really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava plant and it’s gluten free for those of you that care about that :)

A lot of normal grocery stores carry a good selection of Bobs Red Mill products which is the brand I use. Here in Idaho I can always find them at Fred Meyer, near the health food/specialty foods isle. You can also find tapioca flour at Asian markets as it’s used in a lot of Asian cooking, and also at health food stores and places like Whole Foods where you can find a good selection of wheat flour alternatives. Definitely check the gluten free isle of well stocked store. If you live in an area with WINCO grocery stores, people are telling me you can find it in the bulk section (how did not know this?? Thank you readers!) You can’t substitute any other type of flour- the tapioca flour is key, so when you find a good place to buy it, stock up!

Okay, ready for easy? You can prep these in about 60 seconds. Seriously. Put everything but the cheese in the blender and blend until smooth.

Then add in your cheese and pulse the blender one or two times. I like to break it up a bit and mix it in, but not pulverize it. And you can be creative here. I like a mixture of Parmesan and sharp cheddar. It’s important to use cheese that has a stronger flavor because it’s really the only flavor you’re putting in there and if it’s too mild I’ve found the rolls turn out pretty bland. But play around with it and find your perfect mix. You can also add more or less cheese, it’s pretty flexible.

Now just take your blender and pour the batter into little mini-muffin tins. It’s a very thin batter so pour slowly!

I like to sprinkle a little more parmesan on top. Because I like to sprinkle a little parmesan on top of just about everything. I inherited that from my father, who puts parmesan on just about everything he makes. A little sprinkle of kosher salt is also yummy.

Recently I was browsing food blogs and was excited to see a nearly identical recipe on Bewitching Kitchen. She mentioned putting rosemary in there, which at first I thought sounded a little strange. Not because I don’t think it would taste good, but because I’d never had pao de queijo with any type of herb before. I tried it just for kicks and man was it good! You can either sprinkle a little dried or fresh rosemary on top, or blend it right in the batter. Loved that addition.

Then you pop these babies in a hot oven and watch them do their magic. They puff up into perfectly little bubbly golden balls of cheesy goodness. How’s that for a descriptive sentence?

You want to cook them just until they’re set on top and barely golden. If you over cook them, the tops actually look pretty similar, but you can tell by the bottoms. Case in point:

And don’t worry if the tops fall in, that happens sometimes- they still taste the same!

Eating Pao De Queijo warm is a definite must. I’ll just say that right now. As soon as they’re cool enough to handle, bust one open and eat it.

They’ll be a little crispy on the outside and soft, airy, and tender on the inside. Almost a little chewy. Some of them are even kind of hollow. This version is definitely less dense than the kneaded dough variety.

I dare you to just eat one. This recipe is a little dangerous.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

(From: The blog, OUR BEST BITES, I haven't made these yet but I love them whenever I've had them at those brazilian restaurants so I was excited to find the recipe)

Chicken Puffs

2010-07-22T14:03:00.000-07:00

4 Chicken Breast boiled, chopped up
1 can of Crescent Rolls
½ stick of Butter melted
1 small package of Cream Cheese - melted
Cavendar’s Greek Seasoning – to taste – 2 tsp maybe- I usually put a lot
Italian Bread Crumbs ½ cup or so to sprinkle on top of puff
Makes 4

Boil chicken and cut up. Mix chicken, cream cheese and Greek seasoning. Unroll crescent rolls. One can will make 4 puffs. You will combine to rectangles to make a square. Each can has 8 rectangles. So you will make 4 squares. Mash together the seams on all the crescent roll squares. Place a spoonful of the chicken mixture in the middle of each square. Bring the ends of the square together at the top and twist. Make sure all the seams are together so the chicken does not leak out while baking. Then, spoon one spoonful of melted butter over each chicken puff. Then spoon a spoon full of bread crumbs over the top of each puff. Bake 350 for 20 minutes until brown.

(From: Debbie Spoonemore - she brought this dinner to us when Hudson was born and it was so yummy!)

Rhena's Spaghetti Supreme

2010-06-05T19:34:00.000-07:00

8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Bake Time: 30 minutes

2 lbs lean ground beef or sweet Italian sausage (casing removed), crumbled, or a mixture of both
2 Tbsp olive oil
2 large yellow onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
1 tsp chopped fresh garlic
2 (14.5oz) cans whole tomatoes, crushed with their juice
1 (6oz) can tomato paste
2 C water
1/4 C dry red wine (optional)
2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/8 tsp cayenne pepper
8 oz fresh white mushrooms, stems removed and wiped clean, sliced
1 (10oz) pkg spaghetti or angel-hair pasta
1 lb shredded cheddar cheese (or a combination of cheeses such as Cheddar, Monterrey Jack, and mozzarella)
Parmesan Cheese

IN A LARGE, HEAVY POT, brown beed and/or sausage in olive oil over medium heat. Add onions, bell pepper, and celery; cook for 5-8 minutes, or until vegetables are tender, stirring often. Add garlic and cook for 1 to 2 minutes, stirring constantly.
ADD tomatoes, tomato paste, water, wine (if using), and bay leaves. Season with salt, oregano, basil, and cayenne. Cook, partially covered, over medium hear for 1 hour, stirring occasionally. Add mushrooms. If sauce becomes dry, add more water. Cook for approximately 10 minutes longer.
IN ANOTHER POT, cook pasta in boiling water according to package directions. Drain and keep warm.
PREHEAT oven to 350 degrees.
IN A BAKING DISH, layer sauce, then pasta, and then Cheddar cheese and some Parmesan cheese. continue making layers until all ingredients are used.
BAKE for 20-30 minutes, or until cheese is melted and lightly browned.

(From: Taste of the South Magazine, Winter 2008)

French Toast Casserole

2010-06-03T19:57:00.000-07:00

1 loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread cut into cubes
6 eggs, beaten
3 C milk
2 tsp vanilla

Grease 9x13 pan and add the bread. Beat eggs, milk and vanilla with whisk in a bowl and pour over the cubed bread. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 50 minutes.

(From: Campbell's Cooking Companion)

Twice Baked Potatoes

2010-06-01T15:40:00.000-07:00

Makes 2 Servings

2 large baking potatoes
1/4 C butter
1/4 C shredded Cheddar cheese
1 (3oz) package cream cheese, softened
3 Tbsp sour cream
1 Tbsp dry ranch salad dressing and seasoning mix
2 slices bacon, cooked and crumbled

Preheat oven to 425 degrees.

Wash potatoes and wrap in foil. Place on a small baking sheet, and bake 1 hour or until tender. Allow potatoes to cool until easy to handle.

Cut off top 1/3 of potatoes lengthwise, and discard. Scoop out pulp of potatoes and place in medium bowl, leaving a 1/4-inch-thich shell; set aside.

Preheat oven to 350 degrees. Lightly grease a small baking sheet.

In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes, or until heated through.

(From Paula Dean Magazine (March/April 2007))

Tex-Mex Lasagna

2010-06-01T15:33:00.000-07:00

2 C chopped cooked chicken
1 C chopped red bell pepper
1/4 C chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25oz) can corn, drained
1 (15oz) can black beans, drained
1 (15oz) can tomato sauce
1 (10oz) can Rotel
1 (8oz) can tomato sauce
2 tsp ground cumin
1 Tbsp chili powder
1 tsp salt
1 (16oz) container sour cream
1 (8oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese with peppers, grated
1 (8oz) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

Spoon 1/3 of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread 1/2 of sour cream mixture over noodles, top with 1/3 sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

(From Paula Dean Magazine (Sept/Oct 2010))

Chicken & Rice Casserole

2009-11-22T14:09:00.000-08:00

Serves 6-8

3 cups diced cooked chicken
1 medium onion, diced and sauteed (I leave this out)
1 8-oz can water chestnuts, grained and chopped (I leave these out)
2 14 1/2-oz cans French green beans, rinsed and drained
1 4-oz can pimentos, rinsed and drained (I leave these out)
1 10 3/4-oz can condensed cream of celery soup
1 cup mayonnaise
1 6-oz box Uncle Ben's long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese

Preheat over to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.

(From: Paula Deen's Kitchen Classics; this is a great casserole with chicken, rice and green beans (3 foods groups all together) and my family loves it! I've tried freezing it and it didn't taste the same once thawed. The rice was a little grainy...but it's great refrigerated and the leftovers are just as good as the first time around!)

Pepperoni Lasagna

2009-11-02T20:01:00.000-08:00

The major difference in mine was that I add pepperoni to the sauce and since I don't care for ricotta cheese, I use small curd cottage cheese in it's place. But here is how I make it.

Sauce:
Brown 1 lb of either ground round or ground turkey and 1 lb of ground veal or pork.
When it is browned, I pour off the grease and add 1 small chopped onion.
Cook for a few minutes and then add 1 package of either McCormick or Lawry's Italian seasoning packet. Add about 1 teas garlic powder or 1 cloves of crushed fresh garlic.
Pour over meat mixture, 1 large can of Hunts Traditional Spaghetti Sauce.
Add 1 large can of tomato sauce, chopped tomatoes or another can of Spaghetti sauce.
Add 1 small package of pepperoni if desired.
I cook this in the oven covered for about 2 to 3 hrs, in a heavy covered saucepot or a crockpot all day. The longer it cooks, the thicker and dark and rich it becomes.

Cheese mixture: 1 16 oz. small curd cottage cheese
2 cups of shredded mozzarella cheese
1 egg
1/2 cup grated or powdered parmesan cheese
Add this altogether.

I use the oven ready Skinner Brand lasagna noodles that you don't have to preboil. It is an 8 oz. package

To prepare: Preheat oven to 350 degrees.
Spray a 9x13 pyrex dish with Pam.
Spoon about a cup of the sauce in the bottom. Lay noodles across the bottom of the pan, not touching the sides of the pan or each other, as they expand when cooked.
Spoon about 1/3 of the cheese mixture over the noodles. Pour sauce to cover the cheese mixture. Repeat this process until all sauce and cheese mixture is used. It might not take all the noodles. The last layer of sauce will be covered with sprinkled parmesan and about 1/2 cup mozzarella cheese. Cover with aluminum foil which you have sprayed with Pam to prevent sticking to the cheese while baking. Bake for about 30 min, but the last 10 min. uncovered.
Serve with salad and garlic bread.

(Trudy Cox made this for our family when she saw (from facebook) that we had spent the night in the hospital with Katelyn when she had a stomach bug and needed IV fluids. It was so thoughtful and now this is the only lasagna I make!)

Almond Ice Tea

2009-11-02T19:50:00.000-08:00

3 Tbsp Instant Ice Tea —unsweet
4 cups water
1 12 oz can frozen lemonade
1 T. Vanilla extract
1 T. Almond extract
8 more cups of water or enough to make a gallon

(My mom makes this whenever we host a shower...it's sort of like lemonade tea; very sweet!)

Too Much Chocolate!!! (Cake)

2009-11-02T19:19:00.000-08:00

1 (18.25oz) pkg of devil's food cake mix
1 (5.9oz) pkg fat free instant chocolate pudding mix
1 C fat free sour cream
1 C applesauce (or 1 C vegetable oil - whichever you prefer)
4 eggs
1/2 C warm water
2 C semisweet choc chips

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water. Stir in chocolate chips and pour batter into a well greased 12 C bundt pan. (I grease with Cooking with Joy spray and it comes out beautiful every time- no stick)
3. Bake for 50-55 minutes (It usually takes an hour if you use applesauce), or until wooden toothpick inserted in middle comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

(Erynn McNeill made this for us one time at her house and it is soooo good!)

Shrimp Fettuccine

2009-11-02T19:07:00.000-08:00

1/2 C margarine
1 medium chopped onion
1 Tbsp dried parsley
1 lb cooked shrimp
1/3 lb velveeta cheese
1 clove of crushed garlic
1/8 C flour
1/3 lb cooked fettuccine noodles
3/4 C half-half cream
Parmesan Cheese

Melt margarine. Add onions. Saute covered until tender. Add flour and cook 15 minutes, stirring constantly. Add parsley and shrimp. Cover and cook 15 minutes. Add cream, cheese and garlic. Cover and cook on low hear for 30 minutes. Mix with noodles in a casserole dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 15-20 minutes.

Chicken Cordon Bleu

2009-11-02T14:50:00.000-08:00

(this is paraphrased from Nancy telling me the recipe)

Boneless chicken breasts pounded flat - layer a slice of imported ham sliced thin and a slice of swiss cheese on top of the pounded chicken breasts.
Roll up the chicken, ham and cheese and secure with multiple toothpicks. Roll the chicken egg and then again breadcrumbs.
Pan fry until golden brown.
Bake 30 minutes at 350 degrees to finish cooling and melt cheese.

(Nancy Sember made this for Chris when he lived out in West Palm Beach, FL for the summer before our senior year while interning at a church in college. I flew out at the end of the summer to drive home with Chris and stayed in the Sember's home. Chris made sure she gave me this recipe because it was one of this favorites!)

Buttermilk Fried Chicken

2009-11-02T14:11:00.000-08:00

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.

2 C low-fat buttermilk
course salt
3 tsp cayenne pepper
2 whole chickens (2 1/2 to 3 lbs each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 C all-purpose flour
4 C vegetable oil

1) In each of two 1-gallon resealable plastic bags, combine 1 C buttermilk, 1/2 Tbsp salt, 1/2 tsp cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
2) In a large, shallow bowl, whisk flour with 1 Tbsp salt and remaining 2 tsp cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.
3) In a 12-inch cast iron skillet (I use a frying machine) (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4) Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5) Return oil temperature to 350 degrees. Repeat with remaining chicken.
6) I also lay the cooked pieces on a paper bag or a clean pizza box top to drain and cool before eating.

(I LOVE fried chicken and the drumsticks are my favorite so I usually wait until those go on sale at the grocery store and stock up for fried chicken night!)

Christmas Fudge

2009-02-21T09:20:00.000-08:00

Makes 5 pounds

1 Can canned milk (large size)

4 ½ C sugar

½ lb. margarine

Combine in very large sauce pan and bring to a full rolling boil. Boil 6 minutes stirring constantly

Add –

2 C chopped nuts

3 small sacs semisweet chocolate chips (total of 18 oz)

8 oz. marshmallow whip (in the jar)

2 tsp. vanilla

Stir until melted and well blended. It begins to set up very quickly. Pour into a buttered 9x13 pan for thick pieces. Cut pieces before it hardens completely. Makes 5 pounds.

(This is my grandmother's recipe but it's the one that I use each year to make our Christmas fudge!)

Pumpkin Whoopie Pies with Cream-Cheese Filling

2008-11-11T14:40:00.000-08:00

Makes 12 whoopie pies

FOR THE PUMPKIN WHOOPIE COOKIES

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Directions

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

(From: MarthaStewart.com; My friend, Jenn Russ, made these and brought them to a class leadership meeting this weekend! I love pumpkin and they are so yummy!!)

Cheesy Italian Tortellini

2008-10-21T13:04:00.001-07:00

Prep: 15 minutes ~ Cook: 8 hours + 15 minutes ~ Servings: 4 to 6

1/2 lb. ground beef

1/2 lb. bulk Italian sausage

1 container (15 oz.) refrigerated marinara sauce

1 C sliced fresh mushrooms

1 can (14 1/2 oz.) diced tomatoes with Italian herbs, undrained

1 package (9 oz.) refrigerated cheese tortellini

1 C shredded mozzarella cheese or pizza cheese blend (4 oz.)

1) Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally until brown; drain.

2) Spray inside of 4 to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3) Cover and cook on low hear setting 7 to 8 hours.

4) Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

Stuffed Crust Pizza Snacks

2008-09-15T12:58:00.000-07:00

Prep Time: 25 minutes~Total Time: 45 minutes~Makes 48 appetizers

2	cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8	oz mozzarella cheese, cut into 48 cubes
48	slices pepperoni (3 oz)
1/4	cup olive or vegetable oil
1 1/2	teaspoons dried Italian seasoning
2	tablespoons grated Parmesan cheese
1	jar (14 oz) pizza sauce, heated

1) Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
2) Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
3) In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
4) Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Beefy, Beany, Cheesy Dip

2008-08-19T18:27:00.000-07:00

(Makes 12 to 15 servings)

1 lb. ground chuck
1 medium onion, chopped
2 (8 oz.) packages of cream cheese, softened
1 (15.5 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles
1 cup sour cream
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1 (8 oz.) package shredded Monterey Jack cheese with peppers
1 (8 oz.) package shredded sharp Cheddar cheese, divided
Garnish: chopped fresh parsley

1) Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
2) In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook, over medium heat, stirring frequently, until combined. Remove form heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.
3) Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.

(From: Cooking with Paula Deen magazine)

Mint Chocolate Brownies (York Peppermint Patties)

2008-08-16T14:30:00.000-07:00

(Makes 16~Prep Time: 10 minutes~Total Time: 3 hours)

8 Tbsp. (1 stick) unsalted butter, plus more for pan
8 oz. semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

1) Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
2) Place chocolate and butter in medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
3) Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
4) Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45-55 minutes. (mine only needed about 35-40 minutes)
5) Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

(From: FOOD magazine)

Shrimp Spaghetti

2008-08-16T14:19:00.001-07:00

(Makes 8-10 servings)

1 1/2 cups butter
1 cup chopped onion
1 Tbsp. dried parsley flakes
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. garlic powder
3 lbs. medium fresh shrimp, peeled and deveined
1 (12 oz) package thin spaghetti, cooked and drained
1 (8 oz) package processed cheese, cut into 1/2-inch pieces

Preheat oven to 350 degrees.

In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.

Remove from oven; stir in spaghetti and cheese. Return to oven, and bake 5 minutes, or until cheese is melted, stirring to combine.

(From: Cooking with Paula Deen magazine)

Twice Baked Potatoes

2008-08-09T09:27:00.000-07:00

(Makes 2 servings)

2 large baking potatoes
1/4 Cup butter
1/4 Cup shredded Cheddar cheese
1 (3 oz.) package cream cheese, softened
3 Tbsp. sour cream
1 Tbsp. dry ranch salad dressing and seasoning mix
2 slices bacon, cooked and crumbled

1) Preheat oven to 425 degrees.
2) Wash potatoes and wrap in foil. Place on a small baking sheet, and bake 1 hour, or until tender. Allow potatoes to cool until easy to handle.
3) Cut off top one-third of potatoes lengthwise, and discard. Scoop out pulp of potatoes and place in a medium bowl, leaving a 1/4-inch-thick shell; set aside.
4) Preheat oven to 350 degrees. Lightly grease a small baking sheet.
5) In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes, or until heated through.

(From: Cooking with Paula Deen magazine, March/April 2007)

Crunchy Chocolate Treats

2008-08-09T09:15:00.000-07:00

(Makes 2 Dozen~Prep Time: 30 minutes~Total Time: 30 minutes)

1) In a large, deep saucepan, melt 4 tablespoons BUTTER, cut into pieces, over low heat, about 4 minutes. Add 1 bag (10 oz.) MINI MARSHMALLOWS; cook, stirring, until melted, 6 to 8 minutes
2) Add 8 oz. SEMISWEET CHOCOLATE, finely chopped; cook, stirring, until melted, 2-4 minutes. Remove from heat. Quickly fold in 6 cups RICE CEREAL and 3/4 cup PEANUT-BUTTER CHIPS until evenly distributed.
3) Coat a 1/4-cup dry measuring cup with NONSTICK COOKING SPRAY; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes. Store in an airtight container for up to several days.
NOTE: To make squares instead of clusters, use a wet spatula and evenly spread mixture into a buttered 9x13 inch baking pan. Let set before cutting with a serrated knife.

(From: FOOD Magazine, it's this little Martha Stewart magazine that has lots of good recipes and cooking tips)

Touchdown Taco Dippers

2008-08-05T08:30:00.000-07:00

(Prep Time: 20 minutes; Cook Time: 10 minutes; Makes 12 dippers)

1 Tbsp. vegetable oil
1 package (1 oz.) Lawry's Taco Spices & Seasonings
1/2 lb. ground beef
1 container (13.8 oz.) refrigerated pizza crust
12 mozzarella string cheese sticks
1 jar (16 oz.) prepared salsa

1) Combine oil with 1 teaspoon taco seasoning; set aside.
In sauce pan, heat salsa with 1 teaspoon taco seasoning; set aside.
2) In nonstick skillet, brown ground beef with remaining taco seasoning; drain, if desired.
3) Roll pizza crust into 10x18-inch rectangle. Cut in half lengthwise, then cut each half into 6
strips. Arrange 1 tablespoon beef mixture and 1 cheese stick down center of each piece. Fold
edges over, then pinch to seal tightly.
4) Arrange dippers on greased baking sheet, seam-side down; brush tops with oil mixture. Bake
at 400 degrees, 10 minutes or until golden. Serve with salsa.

(From: the coupon section of the paper; I made these last night for the first time and they were a big hit!)

Pot Roast

2008-06-11T13:24:00.000-07:00

Put this on in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner! (serves 6)

One 3-lb boneless chuck roast
1 1/2 tsp House Seasoning (see below)
1/4 C vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, crushed
One 10 3/4-oz can condensed cream of mushroom soup
1/4 to 1/2 C Chardonnay wine

Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardonnay. Cover with just enough water to cover all the ingredients (it shouldn't take very much) sufficiently. Cook on low setting approximately 8 hours.

House Seasoning:
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix well. Store in shaker near stove for convenience.

(From: The Lady & Sons cookbook by Paula Deen; this is another one of our favorite meals and it's so easy! Be sure and use those crock pot liners that you can buy at the grocery store near the ziploc section for easy cleanup!)

The Lady's Cheesy Mac

2008-06-11T13:17:00.000-07:00

4 C cooked elbow macaroni, drained (approximately 2 cups uncooked)
2 C grated Cheddar cheese
3 eggs, beaten
1/2 C sour cream
4 Tbsp butter (1/2 stick), cut into pieces
1/2 tsp salt
1 C milk, or equivalent in evaporated milk

Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. Serves 6-8

(From: The Lady & Sons cookbook by Paula Deen, our family loves this recipe and I always make it with pot roast or brisket!!)

Brisket Tacos

2008-04-09T15:14:00.000-07:00

Cook in a slow cooker on high for 6 hours or low for 12.

1 medium well trimmed roast – I used shoulder
1 can Rotel tomatoes – I used mild
1 can chopped green chilis
1 can cream of onion soup
½ can of water

After cooking ¾ of the way add two cans of pinto beans. Enjoy in soft flour tortillas with whatever taco toppings you like! It make a lot!

(From: Jana Bishop - she brought this to us for dinner when Mackenzie was born and it was one of our favorites!)

Lime Chicken w/ Strawberry Salsa

2008-03-28T15:28:00.000-07:00

Chicken Marinate:
3 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp sugar
1 tsp freshly grated lime peel
1/4 tsp salt
1 garlic clove crushed
4 boneless skinless chicken breast

Strawberry Salsa:
3/4 cup coarsely chopped strawberry
1 Tbsp dried cranberries
1 Tbsp red wine vinegar
1 tsp chopped fresh cilantro
1/4 tsp freshly grated lime peel
1 green onion*

Mix all ingredients together and let stand in refrigerator at least 1 hour before serving. Mix Marinade items together and place in a large freezer bag to marinade. Turn chicken every few hours. Marinade at least 1 hour but no more than 24 hours. Grill chicken until juice of chicken is no longer pink. Occasionally brush marinade over chicken while on the grill. Serve with salsa over top.

(From: Shanna Lehr - she made this for us last summer when we were all up in Colorado and it's so yummy!)

Yummy Broccoli & Rice Dish

2008-02-11T12:22:00.001-08:00

1 C chopped onion (I leave this out beacuse of picky eaters)
1 C chopped chelery (I leave this out because of picky eaters)
4 Tbsp. butter or margerine (didn't need it because I didn't add the chelery and onion)
2 (10 oz) packages frozen chopped broccoli
1 C uncooked rice
1 can (10 3/4 oz) cream of chicken soup
1 can (5 oz) evaporated milk
1 jar (8 oz) Cheese Whiz

Saute onion and celery in butter. Cook broccoli slightly and drain. Combine broccoli, celery, onion and rice. Blend soup, milk and Cheese Whiz. Add to broccoli mixture. Bakte at 350 for 30 minutes.
Yield: 6-8 servings

(From: Deep in the Heart cookbook)

Chicken 'n Dumplings

2008-01-19T13:08:00.000-08:00

2-3 chicken breasts
2 tsp. salt
1/2 stick margarine
1 1/2 C milk

Dumplings: 2 C Bisquick, 2/3 C milk. Stir until soft dough forms.

Boil chicken breasts until tender. Cover with water and add salt, stick of margarine and milk. Bring to a boil. Drop dumplins by spoonfuls into boiling stew. Cook on low for 10 minutes uncovered. Take spoon and cut through dumplings. Cover and cook 10 more minutes. Do not take lid off until finished.

(From: Nonnie (Chris' grandmother) This is one of his favorite foods)

Baked Ravioli

2008-01-17T10:01:00.000-08:00

2 Tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, minced
coarse salt and ground pepper
1 1/2 tsp. dried oregano
1 can (28oz) crushed tomatoes
1 can (28oz) whole tomatoes
2 lbs. store-bought ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan

1) Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add oregano and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes.

2) Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3) Toss sauce with pasta. Pour pasta into large gratin dish or 9"x13" inch baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minute. Cool slightly before serving.

I found this recipe in a FOOD magazine and it's been a good one that I like to make often. It's easy to divide it up into two square baking dishes and give away the other half whenever I need to take a meal to someone because we can't eat the whole casserole by ourselves!

Zesty Limeade Punch

2007-12-30T13:06:00.000-08:00

MIX TOGETHER & FREEZE:
6 c. white grape juice (I use 2 cans frozen concentrate w/enough water to make 6 cups.
1 (12-oz.) can frozen limeade concentrate, thawed & undiluted

30 MINUTES BEFORE SERVING:
Stir frozen mixture into slush.
Add 2 liters 7-Up (diet or regular)

The Most Yummy Cake Ever

2007-12-30T13:04:00.000-08:00

1 box Duncan Heinz butter yellow cake
1 small box Jello Vanilla pudding
1 pint Sour Cream
4 eggs
1 cup oil
1 pkg chocolate chips

oven @ 350
Mix ALL ingredients together Pour batter in a bundt pan, sprinkle choc. chips
Layer: batter, chips, batter, chips
Cook 40-45 mins...
Best if still a little goooey!

And, the cake will finish cooking after you pull it out of the oven

(can use chocolate pudding w/ peanut butter chips)

Taco Rolls

2007-12-30T13:01:00.000-08:00

½ lb. ground beef – cooked and drained
1 C shredded cheddar cheese
1 pkg. taco seasoning
2 t. water
2 pkgs. Crescent rolls
½ head of lettuce
1 med tomato
1 small onion
1 C salsa
1 C sour cream

Preheat oven to 375 degrees. Combine meat, seasoning mix, cheese & water. Open crescent rolls and spoon meat mixture onto the largest part of the triangle. Pull up the sides and end of the roll around the meat mixture to enclose it. Bake 20-25 min.

The summer before Chris and I got married, he interned at First Baptist West Palm Beach under Keith Thomas and when the summer was over, I flew out to Florida to drive with him back to Texas. While there, the Thomas' had us over and they made these Taco Rolls that are now a Kouba Family Favorite!

Red Velvet Cupcakes/White Chocolate Peppermint Cream Cheese Frosting

2007-12-30T12:53:00.000-08:00

Cupcakes
24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor Says
Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. If you can't find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won't be as red in color.

White Chocolate Peppermint Cream Cheese Frosting
Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

(From: Cupcakes From the Cake Mix Doctor)

Puppy Chow

2007-12-30T12:51:00.000-08:00

9 C Chex cereal
1 pkg. (6oz.) semisweet chocolate chips
½ C peanut butter
¼ C margarine or butter
1 tsp. vanilla
1 ½ C powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl uncovered on HIGH for 1 minute. Stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag; add powdered sugar. Seal bag, shake until coated.

Peanut Butter Specials

2007-12-30T12:50:00.000-08:00

1 C crunchy peanut butter
1 c creamy peanut butter
1 ½ C graham cracker crumbs
1 ½ sticks butter (melted)
2 C powdered sugar
2 C milk chocolate chips

Mix, both peanut butters, graham cracker crumbs, butter and sugar. Pat firmly into a 9x13 in. dish and chill until hard. Melt chocolate chips in a double boiler and spread on top of the peanut butter mixture. Refrigerate.

My mom makes these and they taste like Reese Peanut Butter cups!

Overnight Carmel Rolls

2007-12-30T12:49:00.000-08:00

1 24 oz. pkg. frozen dinner rolls (white)
½ small pkg. (3 ½ oz) regular butterscotch pudding mix
½ C melted butter
¾ C brown sugar
¾ t. cinnamon
½ to ¾ C chopped pecans (I sometimes leave these out)

Grease bundt pan. Sprinkle nuts in bottom of pan. Place frozen dough balls evenly inside pan. Sprinkle with ½ pkg. of pudding mix. Mix brown sugar, butter and cinnamon and spoon evenly over dough. Cover with waxed paper and let set overnight at room temperature. In morning, remove paper and bake at ˚350, 25-30 minutes. Let stand a few minutes in pan before inverting onto plate.

Mexican Fiesta

2007-12-30T12:47:00.001-08:00

4 lbs. ground beef
3 onions, chopped
2 large cans tomatoes
2 small cans tomato paste
4 T. chili powder
2-3 t. garlic salt
1 large can ranch style beans
1 large can tomato sauce

Directions:
Brown meat and drain grease. Add onions and all other ingredients and simmer and hour and a half. (This is good served with fresh fruit, green salad, or guacamole)

Serve in the following order:
1) Fritos (the regular small ones)
2) Meat mixture
3) White rice (8 servings)
4) Chopped red onion
5) Grated cheddar cheese
6) Chopped tomatoes
7) Lettuce
8) Green olives (chopped)
9) Chopped pecans
10) Coconut (1/2 bag)
11) Picante sauce
12) Raisins

This is a great meal to do for a lot of people. My mom served this up in Colorado a few summers ago when the Blanton and Burns families were all there for dinner.

Chili

2007-12-30T12:41:00.000-08:00

1 pd ground beef
1 can kidney beans (drained)
1 can pinto beans (drained)
2 cans Hunts Seasoned Diced Tomato Sauce for Chili (15 oz)
1 can Hunts Tomato Sauce (29 oz)
1 package of Wick Fowlers 2 Alarm or False Alarm Chili Mix

Optional: Sometimes I sauté fresh onions and add, or sausage

Brown meat, add all other ingredients, and simmer for 30-60 minutes. Easy.

(From: Matt Burchett)

Matt Burchett always made this on our Christmas break ski trips to John Rolph's house in Breckenridge.

Holiday Wassail

2007-12-30T12:40:00.000-08:00

Apple cider - half gallon
Orange juice - half gallon
Pineapple juice - 8 oz.
1 cup sugar (maybe a little less)
1/2 cup lemon juice
2 sticks cinnamon
1 tsp. whole cloves
(Heat to steaming in large pot)

Corn Pudding

2007-12-30T12:39:00.000-08:00

¼ C. butter
¼ C. flour
2 tsp. salt
1 ½ Tb. sugar
1 ¾ C. milk
3 C. fresh or frozen corn
3 eggs

Directions:
Melt butter, stir in flour, salt, and sugar. Cook until bubbly. Slowly add milk and cook until thickened, stirring constantly. Add corn.
In a separate bowl, beat eggs until frothy and then blend into corn mixture.
Pour into well greased casserole dish and set dish in a pan of hot water.
Bake at 350 deg. for 45-60 min, or until firm.

Cookie Dough Cupcakes/Chocolate Buttercream

2007-12-30T12:32:00.002-08:00

Cupcakes
Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 Minutes
Baking time: 23 to 27 Minutes
Assembly time: 10 Minutes

24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)
Chocolate Buttercream (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
4. Meanwhile, prepare the Chocolate Buttercream.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.The

Cupcake Doctor says...
If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream
Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

5 Tips for Making Buttercream Frosting
About 3 cups of confectioners' sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.
Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons butter.
Sift the confectioners' sugar to prevent lumps in the frosting.
Begin with soft butter. If needed, soften the butter in the microwave.
For a white buttercream frosting, begin with unsalted butter. Beat it on medium-high with an electric mixer to lighten the color. Use milk as the liquid.

(From: Cupcakes from the Cake Mix Doctor)

I actually got this recipe from Lindsay Craig when she brought it to a Cowboy watching party at the Leach's home. They are so good!

Coke Cola Cake

2007-12-30T12:32:00.001-08:00

CAKE
2 Cups flour
2 Cups sugar
1 Cup butter
1 Cup Coca-Cola
2 Tbsp. Cocoa powder
1/2 Cup buttermilk
2 eggs
2 tsp. baking soda
1/4 tsp. salt
1 1/2 Cup mini marshmallows (optional)

Preheat oven to 350. Grease pan and sift flour and sugar. Melt butter, add coca cola and cocoa powder—boil on stove. Once boiling remove from stove and add flour and sugar. Blend and add rest of ingredients. Fold in marshmallows. Pour in a 9"x13" pan and bake for 35 minutes.

ICING
1/2 Cup butter
6 Tbsp. Coca-Cola
2 Tbsp. Cocoa powder
1 box powdered sugar
1 tsp vanilla
1 Cup pecans (optional)

Melt butter, add coke; cocoa powder and bring to a boil. Remove from heat. Stir in powdered sugar and vanilla. Add nuts; pour over hot cake (not drizzled).

Chocolate Chip Cheese Ball

2007-12-30T12:31:00.001-08:00

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for two hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

(From: Kendra Hall)

Chicken Feed

2007-12-30T12:29:00.000-08:00

1 ½ sticks butter
3 ¾ t. Lawry’s season All
5 T. Worcestershire
¾ t. garlic salt
15 C. rice chex
2 C. Pepperidge Farm goldfish pretzels
1 ½ C salted nuts
(1 t. Tabasco – optional)

Cook ˚250 for 1 hour, stirring every 15 minutes.

Cake Balls

2007-12-30T12:28:00.000-08:00

Warning: this is time intensive so be prepared!

What you need: 1 box of Dunkin Hines Cake mix (and the necessary ingredients on the back of the box), 1 can of Duncan Hines icing, 2.5 bags of chocolate chips, two spoonfuls of Crisco, wax paper

Tip: You can use different cake/icing/chocolate combinations. For examples, chocolate cake with chocolate icing and chocolate chips, pumpkin cake with cream cheese icing and white chocolate chips, strawberry cake with vanilla icing and white chocolate chips. Feel free to be creative, however, dark chocolate chips are a little overpowering so I would stay away from that.

Bake the cake according to the directions on the back of the box. When it is done, let it cool for about 20 minutes (it helps to cut into the cake in a few places, it releases the heat a little faster).

Once the cake has cooled, crumble the cake into a big bowl and add two and a half heaping spoonfuls of icing to the cake. Mix the cake and icing together (it is easiest to use your hands) and then put it in the freezer for about 20 minutes. Putting the cake/icing mixture in the freezer helps the concoction solidify, therefore making it easier to form small balls and dip them in chocolate.

In the mean time, melt the chocolate chips that you will dip the cake balls in. Put two and half bags of chocolate chips in a glass bowl (something about the glass bowl helps, chocolate is very temperamental so do not rush). Add two spoonfuls of Crisco to the chocolate chips and heat it in the microwave for one minute. Stir the chips and Crisco and then reheat for 15 seconds, then stir and reheat for 15 seconds, stir and reheat for 15 seconds. You get the idea, slowly melt the chips and make sure you are always stirring. If you are not careful, you will overheat the chocolate and it will dry out.

When the 20 minutes is up, pull the cake out of the freezer and begin forming small “cake balls” with your hands. The balls do not need to be very big – one cake can make anywhere from 50-75 cake balls depending on how big you make them (I made about 75 cake balls with the batch you had, just to give you an idea of how big the little cakes need to be).

Make a few balls, then dip them in the chocolate and lay them out on wax paper to dry. This seems tricky at first but you get the hang of it quickly.

The cake balls stay yummy for about a week (I made the batch you had on Sunday and you ate them on Thursday – they were still moist because of the icing in the cake)! Enjoy.

(From: Jordan Keene)

One night when Jordan and Kevin were babysitting Katelyn, she had made these for a party the next evening and they looked so good. I made some and took them to the Real Life Bible Fellowship party this year.

Broccoli & Rice Casserole

2007-12-30T12:27:00.000-08:00

1/4 cup chopped onion
3 cups cooked rice
10 oz chopped broccoli
1 can cream of chicken soup
1/3 cup milk
1 small jar cheez whiz

mix and bake 1 hour at 325 degrees in a buttered pyrex dish

(From: Sarah Jackson)

Potato Casserole

2007-12-30T12:24:00.000-08:00

2 lbs. (32 oz.) frozen hash brown potatoes, thawed or “Simply Potatoes”
½ C melted margarine
1 tsp. salt
¼ tsp. pepper
1 pint sour cream
1 can cream of chicken soup
2 ½ C grated Velveeta cheese
1 medium onion, chopped
Topping: approximately 4 cups crushed corn flakes tossed in melted butter. (put cereal in Ziploc bag and crush with hands and then put in a bowl and mix with margarine)

Break up hash browns in large bowl and mix all the ingredients into potatoes. Put in a 9x13 pan sprayed with Pam. Bake 30 minutes at 350˚. Add topping and bake an additional 15 minutes.

Chocolate Chess Pie

2007-12-30T12:23:00.000-08:00

½ stick butter, melted
1 ½ C sugar
2 eggs
1 tsp. vanilla
3 Tbsp. cocoa
1 small can PET milk
½ tsp. cinnamon

Mix with mixer and pour in unbaked pie shell. Bake at 325˚ for 50 minutes (should not shake in the middle)

(From: Joy Haynes)

This is my mom's recipe and everyone is always asking her for it. It's so easy to make and I usually double to recipe and keep one pie in the fridge in case I need a last minute desert for something.

Mexican Corn Casserole

2007-12-30T12:22:00.000-08:00

2 C sweet creamed corn (1 can)
½ C of Wesson oil (try a little less than ½ cup)
2 eggs
½ C of Mexican corn bread mix (½ package)
¾ tsp. garlic salt
2 green peppers, chopped
1 C grated cheese

Mix above ingredients and back at 350˚ in a greased pan for 45 minutes.

(From: Ronda Kouba)

Chris' mom gave me this recipe and it is always one of our favorites!

Brisket

2007-12-30T12:20:00.000-08:00

Angus trimmed brisket (about 5 lbs.)
1 packet Lipton onion soup mix
1 bottle of liquid smoke (you pick flavor)

Get a large piece of foil (big enough to wrap completely around the meat) and lay it across a big cookie sheet. Place the meat in the foil fat side up, and rub with the soup mix. Pour the bottle of liquid smoke over and around the meat and gather the sides of the foil up like a tent. Cook on 225˚, 2 hours for every pound it weighs. I usually put it in before I go to bed and it is cooked and done when I wake up in the morning. When it is finished remove from oven and put in fridge to cool. Trim the fat and slice. Move to a casserole dish and cover with barbecue sauce, if desired. Before serving, cook for 1 hour on 350˚.

(From: Bill Simmons, Amanda Herbert's dad)

Amanda made this one time in college when we were roommates and it has been my favorite way to cook brisket ever since. I just put it in the oven before going to bed and when we wake up the house smells amazing. Then I put the brisket in the refrigerator in the morning to cool down. When it's time for dinner all I have to do is pull it out and reheat it in the oven for dinner that night!

Baked Macaroni & Cheese

2007-12-30T12:18:00.000-08:00

Ingredients:
4 c. whole milk (I use reduced fat milk and it is fine)
2 c. cream
1 T. salt
1 t. fresh ground black pepper
½ c. cold water mixed with 2 T. cornstarch
24 ounces sharp cheddar cheese
1 pound macaroni, cooked al dente in salted water, rinsed in cold water

Method:
In a large sauce pan over medium high heat, bring the milk and cream along with the salt and pepper to a boil. Whisk in cornstarch mixture to thicken. Boil 30 seconds to thicken. Turn heat down to very low and whisk in cheese. Adjust salt level if desired. Mix in cooked macaroni.
Pre-heat oven to 375 degrees F.
Butter a 13”x9” baking dish. Place macaroni and cheese in baking dish, place in center of oven for about 50 minutes or until lightly brown and bubbling in the center of the pan. Cool slightly before serving.

(From: Jordan Keene)

Jordan brought this dish to Thanksgiving this year and it was so good!

Hot Artichoke Dip

2007-12-30T09:17:00.000-08:00

You can take liberty in adding things like crab, shrimp, spinach etc... P.S. don't use low fat items... I've tried that before and it just doesn't turn out the same. And for the Mayo-use the real deal too.

8 oz cream cheese
1 c mayo
1 c sour cream
1 c grated Parmesan
1 14oz can (**or 1 small jar marinated) artichokes
1 clove of garlic pressed
1 tsp dill
1/8 tsp salt
Toss all ingredients together in a food processor for 1-2 minutes and well blended.
Bake at 375 degrees for 45-60 minutes, until the top is a golden brown. Serve with Pita Chips.

Pita Chips:
2-3 cloves of garlic pressed
1/8 tsp salt
2 Tbsp minced fresh parsley
1 stick salted butter
1 tsp fresh lemon juice
8 pita pockets (cut horizontally, then in 1/3's. (small triangles) Pull apart so that each pita makes a total of 12 pieces.
Mash garlic and salt until it's a paste. Cream butter, parsley, and garlic paste together. Add lemon juice and place in the refrigerator for 30 minutes ( for taste). Spread paste onto pita pockets and lie them on a single layer on a baking sheet. Place in preheated oven (400 degrees) for 5 minutes or until golden brown. Serve warm with Artichoke dip. Serves 8-10.

(From: Shanna Lehr)

Shanna made this when we went to Santa Barbara with them and the Smiths.

Breakfast Potato Cassarole

2007-12-30T08:54:00.000-08:00

1 pound sausage
1 bag frozen hashbrowns (cut up like strings)
1-2 8oz. bags of grated cheddar cheese
4 eggs
½ - ¾ cup heavy whipping cream
Onion to taste

Preheat oven to 375 degrees. Grease bottom of 13x9 pan. Brown the sausage with onion to taste (I use the dehydrated onion flakes from the spice section). Drain the grease. Then, add in the hash browns (this will thaw them). Mix together until thawed and then add in one bag of cheese and mix well. Pour the sausage, hash brown, cheese mixture evenly into the pan. Whip 4 eggs in separate bowl. Add whipping cream and whisk well. Pour egg mixture evenly over top of the casserole. Last, add about 1 cup of grated cheese to the top. Bake at 375 for 45 minutes or until done (sides will pull away).

(From: Katie Easley)

Katie first brought this to a Bible Fellowship breakfast for Starting Right!

Kouba Classics

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Total Time:9 hr 0 minPrep20 minInactive8 hr 0 minCook40 minYield:6 to 8 servings

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Total Time:
9 hr 0 min
Prep
20 min
Inactive
8 hr 0 min
Cook
40 min
Yield:
6 to 8 servings