Saturday, May 12, 2018

Breakfast Casserole - Crockpot

Breakfast Casserole - Crockpot
1 bag (32 oz.) frozen southern style hashbrown potatoes
1 lb bacon, cut into pieces, fried and drained
1 lb sausage, crumbled, browned and drained
½ c (or more) diced onions
1 green pepper, diced (optional)
3/4 lb cheddar cheese, diced
1 doz eggs
1 c milk
½ tsp (or more) dry mustard
salt and pepper
(Taco Seasoning, if ya want it spicy)

 Spray crockpot with Pam. Layer the frozen potatoes, bacon, onions, green pepper, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk, and mustard, S&P together. Pour over the whole mixture. Cook on low for 10 hours.

Monday, April 30, 2018

Easy Queso Dip

(Makes 2 cups )

1 ½ Tbsp unsalted butter
2 Tbsp AP flour
1 c milk, plus up to 4 Tbsp additional
1 ½ c grated cheese (sharp cheddar or whatever...I used maybe 2 c, grated from block)
1/4 to ½ tsp fine salt and cayenne pepper, or to taste (I used sweet butter, added only a little salt)

Melt butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring continuously with a spatula. Whisk in half of the milk (about 1/2 c) and cook until slightly thickened. Then gradually add the rest of the milk and cook until you get a creamy sauce, about 1-3 minutes. Add cheese and stir till melted, then season with salt and cayenne pepper, to taste.

Tuesday, January 30, 2018

Asian Chicken Stir Fry (AKA Crack Slaw)

1 lb. ground chicken breast
1 half head medium cabbage, shredded (or a bag of slaw)
1 (10-12 oz) bag broccoli slaw mix
1 small onion, finely chopped
4 cloves garlic, minced
1/2 tsp fresh grated ginger (or try 1/8 tsp ground dried ginger)
1 TBSP olive oil
1/4 c. reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp apple cider vinegar (Feel free to double if you like a tart taste!)
1 tsp sriracha sauce
salt and pepper to taste

Heat olive oil over medium heat in a large skillet.  Add in onions and saute until fragrant, 1-2 minutes.  Add in chicken, garlic, and ginger.  Cook while breaking up chicken with a wooden spoon until browned.

Remove chicken from skillet, and add the cabbage and broccoli slaw.  Cook until wilted and mostly tender, about 4-5 minutes.

Return the cooked chicken to the pan.  Stir in the rest of the ingredients and season with salt and pepper as desired.

Serves 4.  (Serving size is 1-1/2 cups, and each serving = 2 Smart Points)

Sunday, December 17, 2017

Chocolate Peanut-butter Pie

Chocolate Peanut Butter Pie

Makes 2 pies
8 oz pkg cream, softened
½ c Jif smooth peanut butter
1 c powdered sugar
½ tsp pure vanilla flavoring
8 oz carton Cool Whip
two 9" Keebler graham cracker pie crusts

With electric mixer, whip cream cheese. Add peanut butter and blend well. Add vanilla and sugar. Mix well, then fold in Cool Whip. Spread into pie crusts.

1 L box (5.9) oz Jello Instant Chocolate Pudding & Pie Filling

Mix with 2 ½ c milk until well blended. Spread over peanut butter mixture. Add Cool Whip to top, if desired.

 Pat & Jack Tucker

Impossible Coconut Pie

Impossible Coconut Pie

 All the ingredients are mixed together and poured into a pie tin, but when it cooks, it forms its own crust with filling. This has a coconut vanilla taste, like a coconut cream pie.

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
½ cup all purpose flour
8 Tablespoons butter (1 stick)
3/4 cup sugar
1/4 teaspoon ground nutmeg

Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well, and do NOT open top while blending! Pour into a greased and floured 10" pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45-50 minutes.

Wednesday, October 25, 2017

Napa Cabbage Salad

1 head Napa cabbage - shredded
5 green onions (scallions), cut in small pieces
3/4 c sliced or slivered almonds
1/4 c sesame seeds
2 Tbsp butter
2 packages Chinese (Ramen) noodles with seasoning (uncooked)

Shred the cabbage and combine with the chopped scallions. Place in a storage container and refrigerate this mixture. Brown the almonds and sesame seeds in 3 Tbsp butter for about 3 minutes. Cool for a few minutes, place in a container and set aside.

1 c olive oil
1/2 tsp salt
3 Tbsp soy sauce
1/2 c white wine vinegar

Combine all dressing ingredients in a heavy bottom saucepan and bring to a boil for one minute. Let this cool. If you aren't serving right away, pour into a mason jar or other container. Do not refrigerate.
Crunch up the uncooked Chinese noodles and place in a storage bag or other container with dressing. 

When you are ready to serve, shake up the dressing and pour it into the cabbage-onion mixture. Toss in the almonds and sesame seeds, as well as the Chines noodles, and mix well. Serve immediately. Walnuts can be substituted for almonds, or in addition to them. Hulled hemp seeds can also be added.

Saturday, October 7, 2017

Skillet Shepherd's Pie

Servings: 8

Ingredients for Meat Mixture
1 tbsp olive oil
1 1/4 lb lean ground beef
salt and pepper to taste
1 large onion chopped
1 clove garlic minced
½ tsp red pepper flakes
2 tbsp Worcestershire sauce
1.9 oz onion soup mix
1 cup beef broth
2 cups frozen veggies (peas, carrots, green beans and corn)

For Mashed Potatoes
6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1/4 cup
Parmesan cheese
salt and pepper to taste
1 tbsp fresh parsley for garnish

1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for about 5 minutes or until it's no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 350 F degrees.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.

 Recipe Notes: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days

Time from prep to cooking to table: 1 1/2 hours