Recipe #48 November 28, 2013

My Grandma's Green Bean Casserole

Ingredients:

• 1 can cream of mushroom soup
• 1/4 C milk
• 2 cans french style green beans
• 1 can french fried onions
• 1/2 C sharp cheddar cheese
• 1 jar of whole mushrooms - optional

Directions:

1. Preheat oven to 350 degrees.
2. Add 1/4 C milk to soup - heat on stove stirring constantly - heat to boiling
3. Combine beans with 1/2 of the onions and mushrooms
4. Spray 9x13 pan with Pam and put bean mixture into pan.
5. Pour soup over bean mixture.
6. Sprinkle with cheese and the rest of the onions on top.
7. Bake for 25 minutes.

Recipe #47 November 28, 2013

Classic Sweet Potato Casserole

Ingredients:

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

• Preparation:
• 1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
• 2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
• 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
• 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

• I have made variations of this recipe before but I love this one because it's fun to look at and it has both the pecan crunch AND marshmallows!

Recipe #46 November 27, 2013

Pumpkin Pie with a Chocolate Crust

Ingredients:

crust:
14 ounces chocolate wafers, finely ground
3/4 cup (1 1/2 sticks) unsalted butter, melted

filling:
1 (28 ounce) can pumpkin puree or 2 1/2 cups fresh roasted pumpkin puree
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
3 1/2 tablespoons light brown sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Whipped Cream: 
1 c heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions:

1. Preheat oven to 350˚F.
2. For crust: In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. For filing: Place pumpkin puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. In a small mixing bowl, combine ingredients for whipped cream - mix on high until light and fluffy (about 4 minutes). 
6. To serve: Generously top pie with whipped cream and finish with chocolate shavings.

I had so much pumpkin filling and crust left that I made mini pies in a muffin pan.  They're not beautiful by any  means but they're still yummy! :)

Recipe #45 November 22, 2013

Mexican Macaroni and Cheese

Ingredients:

• 1 pound ground beef - recipe DOES NOT call for beef but I added it to have meat.
• 5 to 6 cups hot cooked macaroni, drained - I used a whole 16oz box.
• 2 tablespoons butter
• 1 can (12 oz) evaporated milk
• 1 can Nacho Cheese Soup - I could find this so I used Campbell's Cheddar Cheese Soup
• 2 cups shredded Mexican cheese blend, with or without peppers
• 1 can (4 oz) chopped mild green chile
• 1 can (4 oz) sliced black olives, optional
• 3/4 cup thick medium salsa
• salt and pepper to taste

Preparation:

1. Brown the ground beef.
2. Cook Noodles as package instructs.
3. Lightly grease the slow cooker. 
4. Toss the hot macaroni with butter in the crock pot.
5.  Add remaining ingredients and mix well. 
6. Cover and cook on low for 3 to 4 hours. 

Recipe #44 November 15, 2013

I forgot to post this one last week...

Broccoli Cheese Soup with Chicken and Rice

INGREDIENTS

• 1 Tbsp extra virgin olive oil
• 1 lb boneless skinless chicken breast
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• 6 cup chicken broth
• 1 cup jasmine rice
• 1 (14-oz) bag broccoli florets, frozen
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 8-oz shredded cheddar cheese (or your favorite cheese)

DIRECTIONS

1. Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
2. Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
3. Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
4. Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.

Recipe #43 November 20, 2013

Monster Cookies 

Ingredients:

• 3 eggs
• 1 cup brown sugar
• 1 cup white sugar
• 1 stick margarine - softened
• 1 1/2 cups peanut butter
• 2 tsp baking soda
• 1 tsp vanilla
• 4 1/2 cups oatmeal
• 1 cup chocolate chips
• 1 cup m&M's

Directions:

1. Preheat oven to 350
2. Mix ingredients in order.
3. Form balls and flatten with glass
4. Bake for 12-15 minutes - watch closely, mine only took 6 minutes!

I didn't have M&M's and didn't want to go back to the store to get them so I doubled my chocolate chips!

Recipe #42 November 20, 2013

Crockpot Chicken Parmesan

The Ingredients:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup bread crumbs
• 1/4 cup parmesan cheese
• 1/2 t Italian Seasoning
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 T olive oil
• 1 beaten egg
• sliced mozzarella cheese
• favorite jarred marinara sauce

The Directions:

1. spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
2. whip the egg with a fork in a separate bowl
3. mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
4. dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
5. place the chicken breast pieces in the bottom of the crock
6. layer 2-3 slices of mozzarella cheese on top
7. cover with entire jar of marinara sauce
8. close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

I was also bummed with this recipe.  Cooking it so long n the crock pot almost burnt the mozzarella cheese so I would maybe leave the cheese out and put it on after to melt it before eating.

Recipe #41 November 18, 2013

Chicken Taco Crock Pot Soup

Ingredients:

• 1 can black beans, not drained
• 2 cans pinto or ranch style beans, not drained
• 2 cans diced tomatoes with green chilies, not drained
• 1 can hominy, not drained
• 1 can corn, not drained
• 1 c. salsa
• 4 frozen chicken breasts

Directions:

1. Combine the first 6 ingredients in crock pot. 
2. Place frozen chicken breasts on top. Cook on low for 6-7 hours. 
3. Remove chicken breasts to plate, shred into bite-size pieces and place back in crock pot. 
4. Serve in bowls with shredded cheese and tortilla chips, sour cream, black olives, or your choice of toppings.

This recipe was VERY BEANY... since you don't drain the bean cans.
You'll definitely want to add cheese, sour cream and chips to it!

I have a MUCH more delicious recipe with beef and seasoning.

I would not recommend the recipe, unfortunately.

Recipe #40 November 14, 2013

 Slow Cooker Pineapple Glazed Chicken

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 (20 oz) can pineapple slices, juice reserved
• 2/3 cup brown sugar
• 1/4 cup lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 cup cornstarch (could add less if you want sauce to be thinner)
• 1/2 teaspoon red pepper flakes (optional, more or less depending on heat level you like)

Directions:

1. Spray slow cooker with non-stick cooking spray. 
2. Place chicken breasts inside slow cooker and place pineapple rings on top of chicken. 
3. In a separate bowl, mix together remaining ingredients and pour over chicken. 
4. Cook on low for 5-7 hours or high for 3-4 hours.
5. Serve over rice and garnish with green onions (optional).

Recipe #39 November 12, 2013

Enchilada Pasta Casserole

Ingredients:

1 pound ground beef

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

5 ounces cream cheese

1/4 cup light sour cream

1 can (10 oz.) enchilada sauce (I used the red sauce)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can (4 oz.) diced green chiles

12 ounces egg noodles

Salt & pepper, to taste

*I used 2 cups of sharp cheddar (instead of MJ) and it was just as delicious!*

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.

Recipe #38 November 11, 2013

Oreo Cheesecake

Ingredients:

• Vegetable cooking spray
• 1 pkg Oreos, divided
• 1/4 cup butter, melted
• Four 8-ounces packages regular or reduced-fat cream cheese, softened
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 3/4 cups sour cream
• 1/4 cup heavy whipping cream
• 4 eggs

Directions:

1. Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil, so that the butter doesn't seep out and burn in the oven, and place on a baking sheet. Set aside.
2. Finely crush 3/4 of the pkg of the Oreo cookies and place in a medium bowl along with the melted butter. 
3. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. 
4. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
5. In a large bowl whip the softened cream cheese just until smooth. 
6. Beat in the sugar, vanilla, sour cream, and whipping cream just until blended. 
7. One at a time, beat in eggs just until incorporated. 
8. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. 
9. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.

(Cheesecakes will be creamy-soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.