Super Killer Nachos

Super Killer Nachos
1 lb ground meat (turkey, beef, chicken)
1 large chopped onion
1 taco packet
2/3 c. water
1 can black beans
favorite tortilla chips
good heap shredded cheese
diced tomatoes
sour cream
anything else

Sautee onion for 5 minutes, add meat, and brown. Add taco seasoning along with water. Add black beans. Simmer for 10 minutes. In the meantime, broil tortilla chips with cheese in oven. Add tomatoes, sour cream, and anything else you want.

Mimi's Corn Chowder (Yields 2 1/2 quarts)

4 tablespoons butter or margarine
3 cups frozen corn, thawed
6 tablespoons onion, chopped
2 tablespoons sugar
3/4 cup celery, large dice
2 teaspoons salt
2 1/2 cups hot water
1 pinch white pepper
2 cups raw potato, peeled and cut in 1/2" cubes
3 tablespoons flour
1 quart Half & Half

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes. Bon Appetite!

Holy Crap That's Good Banana Cream Pie

And that's what I'm calling it. Cause it's true.

1 package cream cheese, softened.
1 can sweetened condensed milk
1 large package banana pudding
vanilla
milk

Whip cream cheese until fluffy. Add condensed milk and vanilla. Whip again. Slowly add pudding mix. Continue whipping at medium speed and add milk until it looks thickish. When it's all added, pour into pie crusts and top with Cool Whip. Yummy!

No-Bake Cookies

I loved these as a kid, and tried them out last night. Yep, still love them....

1 Stick Butter or Margarine
2 Cups Sugar
1/2 Cup Cocoa
1/2 Cup Milk
3 Cups Quick Cooking Oats
1/2 Cup Peanut Butter (creamy)
1 Tsp. Vanilla

In medium saucepan, bring the butter, sugar, cocoa and milk to a boil. Then add oats, peanut butter and vanilla. Line two cookie sheets with wax paper and drop spoonfuls on the wax paper. Refrigerate until firm.

Halloween Bark

This is for next year. A woman I work with brought this in today, and it was surprisingly good, and super easy!

1 Package of Saltine Crackers
1 Cup Butter
1 Cup Brown Sugar
1 bag of Chocolate Chips

Line a cookie sheet with foil, and top with saltine crackers

Bring Brown Sugar and Butter to a biol, and pour over crackers.

Bake at 350 for 10 minutes

Sprinkle with Chocolate Chips and once melted spread evenly.

Once completely cooled, break into pieces.

Butterscotch Pull-Aparts

24 frozen dough balls (I like Rhodes Dough)
1/2 cup butter
1/2 cup brown sugar
1/2 box of cook and serve butterscotch pudding (3.5 oz. box size - small box)

Lightly spray bundt pan. Cut dough balls in half and coat in butterscotch pudding, place in pan. Sprinkle remaining pudding mix on dough balls. Melt butter and brown sugar together and pour on top of dough.

Let dough rise until double in size, or until they raise to the top level of the pan. Bake 350 for 30 minutes. After 15 minutes, I like to cover the rolls with foil to prevent burning. Invert onto plate and enjoy.

Add some walnuts if you want. I don't because I don't like nuts. I would have posted a pic, but we ate them too fast.

Potato Soup

1 large onion chopped
2-3 cloves of chopped garlic
6-8 large redskin, baked potatoes sliced in chunks
Roux for thickening (equal parts of butter and flour melted together)
1 can of chicken stock
½ - 1 Gallon Milk
2-3 cups grated sharp cheddar cheese
1-2 T parsley
Salt and pepper to taste

In a large stock pot, over medium heat, caramelize onion and garlic in olive oil. Remove from pot. Add equal parts of butter (1 cup) and flour to pot (1 cup) melt into a paste. Add Milk. Whisk constantly to prevent burning. Let soup warm up until it thickens. If it doesn’t thicken, make more roux and add.

Once soup is thick, add potatoes, chicken stock, cheese, parsley, s n’p, and stir until cheese is melted. Sooo Yumo in a bread bowl.

Scary seven layer dip

I modified this since I, (and by I, I mean my little family) hate tomatoes. And lettuce. So it's 5 layer dip, okay?

1 can refried beans, cooked.
2 ripe avocados. I think it was Jill that told me to put the halves into a ziploc baggie and squish them that way. Then just cut off the corner and squeeze it out.
Salsa. We have some yummy home made salsa that rocks.
Cheese. Can never have enough of that.
And finally, some sour cream, in a baggie with the corner cut off, and piped into the shape of a spider web.
Tuh Duh!

Gaber's Chicken Salad/Mango Chutney

Gabe...I had to put this in here so it is archived!!!!

Chicken Salad
3-4 cups cooked and diced chicken breasts
1 cup Mayo
Juice from 1 lemon
1 cup chopped celery
1/3 cup slivered almonds
salt and pepper to taste
1-2 cups mango chutney

Cook chicken how you prefer. I usually tenderize, sn'p, and Foreman mine. Place in bowl. Add remaining ingredients.

Mango Chutney
2 1/2 cups diced mangos
2 shakes ground ginger
1 small shake of ground cayenne pepper
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup chopped golden raisins
Freshly ground black pepper

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container. If needed chop in food processor until chunky.

You can make this chicken salad without the chutney, but the chutney gives it a nice, sweet flavor. I like to put in on croissants.

Sweet and Sour Chicken

In a medium sauce pan, bring the following to a boil, then reduce to a simmer for 1 hour or until thick:

1 C White Vinegar
1 C Water
1 C Sugar
1 C Ketchup
Splash of Pineapple Juice
Dash of Brown Sugar

While this is simmering, bread chicken and fry.

1-2 pounds thin sliced chicken breasts
2 Eggs
Bread Crumbs ( I used plain, but I'm sure you can use seasoned ).

Dip chicken in egg, then coat with crumbs, and fry in a little oil

Cover with sauce, and serve with white rice and various veggies. Yummy!

Gabers Baked Penne

1 lb pork sausage (or ground beef/turkey for something lighter)
1 large chopped white onion
2-3 minced garlic cloves
1 jar of your favorite tomato sauce (about 28 oz.)
1 c. grated Parmesan cheese - split into 1/2 cups
3 Tbsp Butter
1 package (8oz.) of Shredded Mozzarella cheese
1 container (24 oz.) of Ricotta cheese
1 box (1lb) Penne or Spaghetti

Preheat oven 375. Boil Penne. As pasta is cooking, brown sausage in a large skillet. Drain and remove. Wipe skillet with paper towel to get rid of excess grease. Sautee onion and garlic until tender. Add tomato sauce and sausage in skillet. Heat until bubbly. Add any extra seasonings to meat sauce mixture (garlic salt, basil, oregano, sugar, pepper, etc) if desired.

When pasta is ready, drain and add back into pot. Add butter and 1/2 c. grated Parmesan. Toss. Place in 13X9 pan. Spread Ricotta on top of pasta. Spoon meat as next layer into pan. Top with Mozzarella and remaining Parmesan cheese.

Bake for 30 minutes. If top stars becoming brown, cover with foil. Let stand 10 minutes and then enjoy!

Lemon Chess Gooey Butter Cake

Lemon Chess Gooey Butter Cake
from the Cake Doctor book

Crust
1 package yellow cake mix
1/2 stick melted butter
1 large egg

Filling
2 large lemons - for about 2 Tsps of zest and 6 Tbsp of juice
1 8 oz. package cream cheese - room temperature
2 large eggs
1/2 stick melted butter
2 Tbsp cornmeal - white or yellow
3 3/4 cups powdered sugar

Heat oven to 350. Use un-greased 13 X 9 pan. In a large bowl, place ingredients for crust and mix on low for 2 minutes. Batter should come together in a ball. Pat batter evenly on bottom of pan and set aside. Place cream cheese in same mixing bowl (no need to clean bowl or beaters) and beat until fluffy, about 30 seconds. Stop machine, add lemon juice and zest, eggs, melted butter, and cornmeal, then beat 1 minute. Add powdered sugar and beat medium until sugar is incorporated, about 1 more minute. Pour on crust. Bake 45-47 minutes until cake is well browned, but center is still jiggley when you shake the pan. Cool 30 minutes then eat. Enjoy.

Mama Susan's Fresh Peach Cobbler

Ingredients For Peaches:

1 1/2 T cornstarch

1/3 c. brown sugar

1/2 c. cold water

4 c. sliced peaches

1 T butter

1 T lemon juice

Mix first three ingredients, add peaches and cook on med heat until thick and bubbly then remove from heat. Add butter and lemon juice. Stir until butter melts and pour into 8" baking dish.

Topper:

1 c. flour

1 T sugar

1 1/2 t. baking powder

1/4 t. salt

1/4 c. butter

1/4 c. milk

1 slightly beaten egg

Mix together first 5 ingredients until you form course crumbs. In separate small bowl mix together milk and egg then add to dry ingredients until combined. Drop onto peaches then sprinkle with sugar. Bake at 400* for 20 minutes until golden brown. Serve with cream.

This is yummy and I like to add even more peaches.

Teriyaki Ranch Chicken

This is so yummy, wish I had taken a picture since I just made it last night. Sorry I dont have exact measurements, I will just guess because this is one of those that you just throw together and bake. I got the recipe from Windy Reay, thanks Windy!

Ingredients:
4 Chicken breasts
1 1/2 c. Lighthouse Lite Ranch Dressing
3/4 c. Teriyaki Sauce (maybe a little more or less??)
1 Green onion sliced
1/2 Package pre-cooked bacon cooked and crumpled
1 1/2 c. Shredded colby jack cheese

Directions:
Mix together ranch and teriyaki sauce. Taste and add more dressing/sauce as desired. Put chicken in caserole dish and pour sauce over chicken stirring together. Sprinkle with green onions, bacon, and cheese. Cook at 350* for one hour. Serve over rice.

(I want to figure out how much liquid to add if you put uncooked rice in the bottom of the caserole dish, mmm!!)

An easy way to get kids to eat Cauliflower.

I made mashed potatoes the other day. And do you know what was hidden in those mashed potatoes? Cauliflower. Yep. If you boil the cauliflower until it's way soft, you can just blend it right in with the potatoes, and you can't even taste it. Magic! My kids don't like cauliflower, but sometimes I get sick of broccoli and carrots. This was they get their cruciferous veggies, and are none the wiser.

how to make and awesome quesadilla, by Kalli

Here's what you need:
1 can of black beans or kidney beans
1 can of corn
3/4 cup of salsa, drained of excess juice and whatnot
1 rotisserie chicken
cheese of your preference (the mexican blend works magically)
tortillas (flour or whole wheat)

Here's what you do:
turn your oven on to ummm... about 425 or so
get the meat off the chicken and shred it
drain and rinse the beans and corn
add the chicken, beans and corn together in a bowl
mix in the salsa

cover a baking sheet with tin foil (this gets quite messy)
lay down a couple of tortillas
cover the tortillas in cheese
then spread chicken/bean/corn/salsa mix on top of cheese
put on some more cheese
top with another tortilla
bake for 5-7 min until cheese is gooey and melty

cut into quesadilla-like triangles and enjoy mmmkay?

feel free to dip in a cup of salsa

(I made this tonight and it changed my life it was so good. FYI I made it with kidney beans. So good)

Gabe's Tortellini/Meatball Soup

Ingredients:

1 lb lean ground beef
1 chopped onion
2-3 cloves chopped garlic
1 large zucchini sliced
1 cup sliced carrots
1 cup chopped celery
2 14oz. cans tomato sauce
1 box of chicken stock
1-2 T dried basil
1-2 T sugar
Salt and Pepper to taste
1 bag of Totellini

In a large stock pot, over medium heat, brown beef and strain. Add onion, garlic, zucchini, carrots, celery and sauté 5 minutes. Add tomato sauce and chicken stock. Cover pot and bring up heat. Once boiling, add tortellini, reduce to a simmer for 10 minutes.


This recipe is also great with meatballs.

Instead of browning beef in the beginning, add 1 lb of meatloaf mix (beef, veal and pork) in a medium bowl with ½ cups of grated Parmesan Cheese, ½ cup of Italian bread crumbs, 1 large beaten egg, and a couple of teaspoons of freshly chopped parsley. Mix these ingredients together and form into 1 ½ - 2 inch meatballs.

After you’ve added veggies, tomato sauce and chicken stock and brought to a boil, slide meatballs in and bring back to a boil. Stir in ½ spaghetti and simmer soup until meatballs are cooked and spaghetti is tender. Yumm-O!

Quick Fix Beef Burrito Skillet

This recipe is GREAT (if you like mexican), it feeds a lot and is good and hearty and QUICK, though you may want to avoid your husband later since he will most likely be gassy.
Just a warning.

I substitute the beef for ground turkey, and the tortillas for whole wheat tortillas. I also like to add black beans and corn a long with the kidney beans. Get the chunkiest salsa you can find to add veggies and whatnot (I used Newman's last time and it was good) It is tastey! Add lots of cheese to make up for the healthy ingredients. Kids might like it more with some tortilla chips so they can scoop.

Quick-Fix Beef Burrito Skillet

Ingredients:

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (about 1 large)

Directions:

1. Brown meat in large nonstick skillet on medium-high heat; drain.

2. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.

3. Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Calories: 600 Total Fat: 25g
Prep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 4, 1 ½ cups each

Recipes

I'm starting this off with a tried and true family recipe. It's very yummy, and very easy. For those of you that want to post, please leave me your email address in the comment section, and I'll send you the info.

Beef and Bean Enchiladas

1 pound Ground Beef
1 can refried beans
1 large can red enchilada sauce
Lots of cheese
Flour tortillas

Brown ground beef, drain.
Add refried beans, and mix until blended.
Spoon mixture on to warmed tortillas and roll.
Place rolled tortillas in 9x13 pan.
When pan is filled, top rolled tortillas with enchilada sauce.
Top with lots of cheese.

Bake at 350º until bubbly and warm.

Eat, enjoy!

Welcome to the new blog!

This is a new blog for a recipe exchange/dinner get together. As moms, wives, and just plain old busy people, we need all the help we can get to make life easier. Check here for get together times and places, as well as for new recipes posted by anyone who would like to participate. All you need is a Google account.