Tater Tot Casserole

This recipe was passed to me from a great friend.  It is very kid friendly and most "big kids" enjoy it too!  Especially when served with ketchup.

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 cup grated cheddar cheese (or more!)
1 pack frozen tatter tots


Grease 13x9 inch pan.  Place beef, soup, and cheese in pan.  Top with tatter tots.  Bake covered for 45 minutes.  Uncover and bake 15 minutes longer, adding extra cheese here if desired.
 

Baked Spaghetti

This recipe is one I have thrown together for our youth and children summer camps.  Instead of slaving over hot noodles in the middle of the afternoon, I prefer to prepare this dish in the cool of the morning, pop it in the fridge, and pull it out to bake at dinnertime.  Here is a cheesy twist to your favorite spaghetti... a summer hit! 

2 pounds lean ground beef  (Or deer meat!)

2 (26 ounce) jars spaghetti sauce (I use garlic mushroom)

1 pound angel hair pasta 

2 cups shredded mozzarella cheese

1.  In large skillet, cook hamburger until brown. (I always season my meat with pepper, garlic salt, and seasoned salt while browning.)
2.  Bring a large pot of lightly salted water to a boil. Mix in pasta and cook according to package directions or until al dente; drain.
3.  Mix together pasta, sauce, meat, and about 3/4 c. of the mozzarella cheese.  Pour into 9x13 pan.
4.  Cover with foil and pop in the fridge until ready to bake.  (Be sure to set it out for about 30-45 minutes before baking to take the chill off.) 
5.  Preheat the oven to 350 degrees.  Using a new sheet of foil, cover and bake for 30-40 minutes. 
6.  Uncover, top with remaining cheese, sprinkle a little parsley (for color), and bake for another 5-10 minutes, or until cheese is bubbly.  (You could even turn your oven to broil at this point to make the cheese have a brown, crispy look.)

Fiesta in a Pocket (Salsa topped chicken)

Are you ready for a new idea to "jazz up" your chicken breasts?  Here is a great way to accomplish that tonight!  This is a simple, colorful, fun, and yummy way to enjoy dinner.

Fiesta in a Pocket
4-6 chicken breasts
aluminum foil
Corn & Black Bean Salsa
shredded cheddar cheese

Tear aluminum foil in individual sheets for each piece of chicken.  (Almost double for each piece.)  Lay chicken breast on the middle of the foil sheets.  Spoon desired amount of Corn & Black Bean Salsa over each piece of chicken.  Fold aluminum foil up and around chicken.  Place on a cookie sheet (also lined with foil - for easy clean up) and bake in a 350 degree oven for 30-40 minutes or until center juices run clear.  When chicken is fully cooked, carefully open "pockets" and sprinkle cheddar cheese on each one.  Return to oven and cook until cheese is melted.  Enjoy!

Tip:
Beautiful and delicious when served with yellow rice!  (Or arroz con pollo)

Cola Chicken

This recipe was a hit the first time we tried it.  I discovered it in the kids section of a Quick Cooking magazine and tried it out with rice, broccoli, and biscuits.  The cola and ketchup turn out tasting like a sweet BBQ sauce.  It is simply wonderful!

4-6 boneless, skinless chicken breasts or thighs
garlic salt
pepper
1/4 - 1/2 c. chopped onion 
2 T. vegetable oil 
1 (12oz.) can cola
1 c. ketchup
4 1/2 tsp. cornstarch
3 T. cold water

In a skillet, saute onion in oil until tender. Add chicken; sprinkle garlic salt and pepper over chicken; brown on all sides. Carefully add cola & ketchup. Cover and simmer for 25-30 min. or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 min. or until thickened. Return chicken to the pan and heat through. The can of cola gives a nice barbecue flavor. The gravy is wonderful when served over rice.

Meal suggestion:
Cola Chicken
Rice
Steamed Broccoli
Biscuits and Honey Butter

Seasoned Steak and Potatoes

Who doesn't love steak and potatoes?  Here is an inexpensive twist on a famous dish! 

1 package pan steak
2.5 lbs. red potatoes
light Italian dressing
1 tsp. vinegar 
garlic salt, season salt, pepper

Wash potatoes, dice into bite size pieces.  Place in a gallon sized Ziplock bag and add 1/4 c. light Italian dressing, vinager, and sprinkle approximatly 1/2 teaspoon each of the garlic salt, season salt, and pepper.  Seal, removing air, and coat potatoes well.  Refrigerate at least 30 minutes to absorb flavor.  Meanwhile, mix some garlic salt, season salt, and pepper together to rub on the steak. 

In a frying pan, over medium heat, pan fry the potatoes until golden brown on the outside.  Place them in a 13x9" dish sprayed generously with non-stick cooking spray.  Rub steaks down on both sides with the prepared seasonings.  Sear them on each side (in the same pan you cooked the potatoes in) until brown over high heat.  (About 2 minutes on each side.)  Place them on top of the potatoes; cover with aluminum foil and bake at 375 degrees for 30 minutes.  Steak may be removed after 15 minutes if you desire a rare center.  Recover potatoes and return them to the oven to complete baking.  When the potatoes are finished baking, slice the steak into small pieces and stir into potatoes.  

Add a vegetable and you have a cheap, quick, delicious meal to enjoy with your family!

Salmon Patties

This is a family favorite for sure!  We enjoy this meal served with rice and tomatoes.  Add a vegetable and you're all set! 







2 cans salmon (reserve 2 T. juice - drain)
1 cup soft bread crumbs
1/4 cup milk
2 eggs
2 T. minced parsley (or 1 T. dried parsley flakes)
1 T. lemon juice
1/4 tsp. salt, pepper, and dill weed

Once you have removed the bone from the salmon, flake it into a large mixing bowl.  Combine ingredients.  Shape into patties.  Pan-fry on both sides in a mixture of olive oil and butter until golden brown. 

Meatballs

This is a family favorite passed down from my husband's mom.  I'll always cherish this recipe as it was the first meal shared between our two families.  If you love meatloaf and ketchup, this dish is one you'll really want to try!

Meatballs

4 1/2 lbs. ground beef
1 1/2 c. oatmeal
1 c. milk
1 small onion (diced)
season salt, pepper, garlic powder  (Roll desired amount into meat, and use again to sprinkle before broiling.)

Sauce: 32 oz. ketchup (fill 1/2 with water)
2 tsp. sugar
4 TBSP. vinegar

Roll ingredients into meat. Roll meat into balls about 1 1/2 in. thick. Sprinkle seasonings over meatballs.  Broil in the oven until brown on the outside, turning once. Mix sauce together in a crock pot. Place meatballs into sauce and cook on high for 4-5 hours.

Meal Suggestion:
Serve meatballs and sauce over rice
Acre peas
Biscuits

 

This is an excellent meal to prepare for a family during a time of death, sickness, or welcoming a new baby. Also a very easy covered dish!

Smokey BBQ Chicken Sandwiches

Our family loves this delicious sandwich.  This chicken can also be done as an appetizer when cut into small, bite size pieces.  Just cut the bacon into smaller pieces as well and secure with a toothpick before dipping in the savory rub.  What a great sandwich (or appetizer) to serve to your friends this weekend!

1 package chicken breasts     
1 package bacon

Rub:
3/4 c. dark brown sugar
2 T. chili powder




In a medium size mixing bowl, blend together dark brown sugar and chili powder. 

Slice chicken breasts in half (to fit on a bun).  Wrap chicken in bacon. 

Dip bacon wrapped chicken in the Rub. 

Place on a pan lined with foil and bake at 375 degrees for 30-40 minutes or until juices in the center run clear.  

Place chicken on hamburger bun, garnished as desired, and enjoy!   

Baked Macaroni & Cheese

2 T. butter or margarine
2 T. all-purpose flour
2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
2 cups macaroni noodles, uncooked 
(We prefer thin macaroni noodles.)
2 cups shredded sharp Cheddar cheese
8 oz. slice American cheese

Heat oven to 350 degrees.  In a medium saucepan over medium heat, melt butter.  Add flour; cook 1 minute, stirring constantly.  Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.  Meanwhile, cook pasta according to package directions; drain.  Stir cheeses into sauce.  In a 2-quart baking dish, stir together pasta and cheese sauce.  Bake 30 minutes or until hot and bubbly. 

Try this dish with Beanie Weenies!

                        

Beanie Weenies

My husband requests this dish often.  When we were first married and I asked him for meal suggestions, he told me he would like Beanie Weenies and Macaroni & Cheese.  This is not your typical open a can of Beanie Weenies and boil a box of Macaroni & Cheese.  Though this does entail a little preparation and work, it is actually quite delicious.  Try this out on your family and see if you can pull off a "Beanie Weenie, Macaroni & Cheese" night yourself! 




Mix up your Sweet Baked Beans
Sweet Baked Bean Recipe

Now cut up 4 (we use beef) hot dogs and stir them into the beans.

Bake at 350 degrees uncovered for 40 minutes. 

Enjoy!

Sweet Baked Beans

55 oz. can baked beans  (I prefer Bush's original.)
3/4 c. brown sugar (I like to use dark.)
1/2 tsp. cinnamon
1/2 c. hickory smoke bar-b-que sauce  (I typically use Kraft.)

Rinse and drain the baked beans in a collandar.  Use cold water as to not mash the beans.  Place in a 2-quart baking dish; add brown sugar, cinnamon, and bar-b-que sauce.  Stir carefully as to not not mash the beans.  Bake at 350 degrees uncovered for 35 to 40 minutes or until hot and bubbly. 

 

Doritos Taco Salad

My husband and children request this recipe often.  It is easy and goes a long way.  Great to make when having company over for dinner!  For a couple of years, it was a "birthday party" request as I would make dinner and dessert for slumber parties. 

2 lbs.ground beef                                                         
1 pk. taco seasoning (I use McCormick mild.)
1 head iceberg lettuce
shredded cheddar cheese
1 bag Doritos
1 bottle French Dressing (Sometimes I use Catalina.)

You may also add:
chopped tomatos
diced onion
canned beans (black or pinto)
black olives

*We choose not to add these ingredients as my children are quite picky.  Of course, I have no room to talk because I choose not to eat this dish with the lettuce!  My younger son and I will make a separate bowl with only the meat, cheese, Doritos, and dressing. 

Garnish with:
sour cream
chopped chives
taco sauce

1. Brown the meat in a skillet and drain the fat.  (Each time I brown any hamburger meat, I always season it with a generous amount of garlic salt, season salt, and pepper.)
2. Add the taco seasoning pack and cook according to directions on package.  Set aside.  (Normally, you would use 2 packs of taco seasoning for 2 lbs. of meat, but I only use one package so it's not too spicy for the kids.)
3. Chop the lettuce and place it in a large serving bowl. 
4. Crush the Doritos.  (I open the top of the bag and crush them in their own bag.)
5. Right before serving, toss the shredded cheese, Doritos, and cooled meat in with the lettuce.  Add desired amount of dressing to the salad and toss it together again.  (Careful not to over pour.  You can always add more, but it's hard to take it away.) 
6. Serve immediatly!  (I suggest only mixing enough for your immediate needs.  Store any leftovers in separate containers and mix together when ready to serve again.)

Garnish as desired! 

As you can see, I have no serving sizes suggested.  Just add your cheese and other desired mix ins according to your eye and taste.  There is no set amount or measurments for this dish.

BBQ Quesadillas or Chimichangas

Our family loves BBQ!  And... we typically have it at least once a month.  Now we have a unique way to use up the leftovers.  I must say that the chimichangas are very addicting!  So if you enjoy pork as much as we do, here is another way to indulge your taste buds! 

shredded pork
cheddar cheese, shredded
chopped onion, sauteed (optional)
BBQ sauce (I use a homemade Sweet N Smokey)
corn or flour tortillas
butter or oil

Quesadillas:

Butter a corn or flour tortilla on one side.  Place it in a frying pan on medium heat.  Layer shredded pork, cheddar cheese, BBQ sauce, and onion.  Top with another corn or flour tortilla shell and butter top.  Once bottom is brown, flip with a spatula careful not to disturb pork and cheese.  Brown opposite side, remove from heat, and allow to set for 1 minute before slicing.  Enjoy!  You can serve this with extra BBQ sauce on the side.

Chimichangas:

Mix pork, cheese, onion, and BBQ sauce well.  Spoon desired amount of pork into the center of your tortilla shell.  (Careful not to over fill!)  Roll and secure with toothpicks.  In a skillet, saucepan, or deep fryer, fry filled tortillas in 1/2 inch oil about 1 minute on each side or until golden brown. Drain on paper towels or newspaper.  Serve with BBQ sauce or sour cream.  (I mixed BBQ sauce and sour cream together as a dip.)

Sweet Potato Crunch

Sweet potato recipes rate among my favorite.  And this recipe is one I look forward to eating every year on Thanksgiving!  I double this recipe and take it, along with dressing, to our family Thanksgiving lunch each year.  I hope you will enjoy this as much as we do!

3 c. baked sweet potatoes (See recipe below.)
1 c. sugar
1/2 stick butter, melted
1/2 c. evaporated milk (Or regular, if you prefer.)
2 eggs, slightly beaten
1 tsp. vanilla

1 box yellow cake mix
1 stick butter, melted
1 c. chopped pecans, optional

Preheat oven to 350 degrees.  Spray a 13x9 inch baking dish with no stick cooking spray.  Mash sweet potatoes in an electric mixer.  Add sugar, melted butter, milk, eggs, and vanilla.  Mix until thoroughly combined. Pour into prepared dish.  Sprinkle yellow cake mix on top of sweet potatoes.  Drizzle melted butter on top of cake mix.  Bake uncovered for 30-40 minutes.  (If you choose to use pecans, mix your cake mix and pecans in a gallon size Ziploc bag before sprinkling over sweet potatoes.)

Baked Sweet Potatoes

Sweet potatoes
butter
cinnamon sugar
aluminum foil

Scrub sweet potatoes under cold water to wash excess dirt.  Dry.  Poke holes in the sweet potatoes with a fork.  Rub outer skin of the sweet potato with butter.  Sprinkle cinnamon sugar over butter and wrap in foil.  Repeat until all potatoes are wrapped.  Place on a cookie sheet lined with foil.  Bake in a preheated 375 degree oven for approximately 45 minutes or until sweet potatoes are soft when squeezed.  (The softer, the better!)  If using for the sweet potato crunch, unwrap and allow to cool.   

Hint:  These baked sweet potatoes are delicious when served alone!  You can slice them open and top with honey butter, marshmallows, cinnamon sugar, or brown sugar for an added sweet taste.  (If you choose to top with marshmallows, toss them back in the oven for 10 min. or until marshmallows brown. 

The above recipe will use approximately 6 sweet potatoes.  After baking and cooling, they should be peeled before mashing.

Dressing

It's almost time for Thanksgiving, and that means Turkey and Dressing!  My Granny Griffin taught me how to make this southern dish; and over the past several years, it has been my one of my contributions when we go to visit our family on Thanksgiving day. 

Cornbread (I buy Martha White cornmeal and make the traditional recipe in a cast iron skillet.)
7 slices white bread, toasted on both sides
1 sleeve saltine crackers
1 stick butter
2 c. celery, chopped
1 large onion, chopped
Turkey parts  (for stock... see instructions below)
7 c. turkey stock (You could supplement this with store bought chicken stock.  If you choose to do this, you won't need the turkey parts.)
salt & pepper to taste
5 eggs, beaten  (My Granny boils these and chops them before adding.  However, I do not like boiled eggs and choose to add them this way.)

Preheat oven to 350 degrees.  In a large bowl, combine crumbled cornbread, crumbled white bread, and crumbled crackers.  Set aside. 
Melt the butter in a large skillet over medium heat.  Add the celery and onion and cook until transparent.  Pour the celery and onions over the cornbread mixture.  Add the stock, mix well.  Taste and add salt & pepper to taste.  Add beaten eggs and mix well.  Pour mixture into a greased pan and bake about 45 minutes or until cooked through.  Serve with turkey!

Turkey Broth
turkey parts (I prefer turkey wings or legs.)
8-10 c. water
season salt, pepper to taste
1/2 stick butter

In a large pot, bring the turkey and seasonings to a boil.  Reduce heat to medium high and boil until turkey is cooked.  (About 30-40 minutes.)  Reserve the broth for dressing.  Dressing calls for 7 cups of broth, but I always reserve the leftover broth just in case my dressing is not as juicy as I'd like for it to be before baking.  I do not like a dry dressing!  Also... I like to de-bone the turkey wings or legs and add some of the meat to my dressing.  If you prefer not to add to dressing, you'll have a nice snack to eat while cooking! 

Tips:
I make this dish ahead of time (leaving out the eggs) and keep in the fridge until time to bake.  (This is when the extra broth can be helpful.  Sometimes the breads soak in the allowed 7 cups and more is needed.)  If you choose to do this, allow the dressing to stand for about 1 hour at room temperature before adding the eggs and or remaining broth.  Then bake and enjoy!

Chicken Bog

I was first introduced to this dish when we lived in Navarre, Florida.  A friend of ours, who was living there at the time, was a native of North Carolina where it was popular.  I hope you all will enjoy this twist on chicken and rice as much as our family does!

Chicken Bog
3 chicken breasts (with or without bone)
1 pkg. smoked sausage
5 c. chicken broth (use the broth you'll cook the chicken in)
2 c. long grain rice, raw (I prefer Uncle Ben's)
1 stick margarine (cut in half)
season salt & pepper

Using a large pot, boil the chicken, 1/2 of the margarine, and season salt  in lots of water until fully cooked.  (Remember... you need 5 cups of broth to use later on, and the water evaporates while you cook it.)  Set
5 c. broth aside.  Boil sausage in a separate pot for 15 minutes.  (Do not reserve the sausage water.  Pour it out.)  Cut the chicken into bite size pieces and sausage into small circles.  Set aside.  In a large pot, combine the 5 c. chicken broth, the other 1/2 stick of margarine, salt and pepper (to taste).  Bring to a boil.  Add chicken, sausage, and rice.  Lower heat and cover.  Cook 30 minutes. 


I typically serve this dish with ford hook lima beans and biscuits. 

Cincinnati Chili

Cincinnati Chili (or Skyline Chili) is a favored dish in Ohio.  This recipe came from a lady in the church that my husband grew up in.  I first ate this while visiting with his parents and became a fan of this unique creation right away!  Don't let the ingredients overwhelm you.  This may start off as an expensive dish, but once you have the spices, it takes several dishes before you have to restock them.  I hope you will enjoy this dish as much as we do!  

3-4 c. Water

2 lbs. ground beef

1 T. unsweetened chocolate

2 T. vinegar 

1 medium onion, finely chopped 

2 tsp. Worcestershire sauce 

4 cloves garlic, minced 

1 1/2 tsp. salt 

16 oz.tomato sauce 

1 tsp. cinnamon 

1/2 tsp.ground cumin

4 T. Chili powder 

5 whole Allspice                  

5 whole cloves

1 large bay leaf

Boil ground beef in water in a 4 qt. pot.  Stir until fine texture.  Boil slowly for 30 minutes.  Drain water off beef, add 3-4 c. fresh water along with the next 11 ingredients.  Stir.  Place Allspice, cloves, and bay leaf in a cheesecloth or tea ball before adding to chili.  Bring to a boil; reduce heat, simmer uncovered for 3 hrs.  Pot may be covered the last hour if desired consistency is reached.  Serve over cooked angel hair pasta.  Top with cheese and chopped onions, if desired. 

Enchiladas

I've had many requests for more recipes, so I thought I'd get busy during my break this morning and post two!  This particular recipe was given to me by my mother-in-law and it is a family favorite.  I have also copied this recipe on several occasions for friends and family and they too are enjoying it.  If you're having friends over for dinner, and they like Mexican food, this dish is an excellent choice as it involves very little clean up and provides you more time to spend with them after dinner.  I serve corn as a side dish with this meal, and the next recipe I'll post (Chocolate Streusel Bars) makes a great dessert to go with it.  I hope you'll enjoy this as much as we do!

Enchiladas

2 lbs. beef                                                                    1/2 lb. Monterrey Jack cheese
onion                                                                           1/2 lb. cheddar cheese
garlic powder                                                                flour tortillas
1 1/2 T. chili powder                                                      2 cans enchilada sauce (I use mild)
1/2 T. cumin                                                                1 can mushroom soup
1 can black beans (rinsed and drained)

Brown beef, onion, garlic powder, chili powder, and cumin.  Drain.  In a separate bowl, whisk together the enchilada sauce and mushroom soup.  Set aside.  Add beans, half of the cheese, and 1/4 of the sauce to the meat.  Spray a 9x13 baking dish with non stick cooking spray.  (I use glass.)  Pour 1/2 of the remaining sauce mixture into the bottom of the baking dish.  Now roll the meat mixture into the flour tortillas being careful not to over stuff the tortilla shells.  As you roll them, lay them into the baking dish so they touch tightly.  (When you are finished, they will be covered with sauce and cheese and you will slice them, so don't worry about trying to figure out how you're gonna get each individual one out of the dish.)  Top the rolled enchiladas with the remaining sauce and cheese.  Bake in a 350 degree preheated oven for 15-20 minutes or until cheese is melted and bubbly. 

Hint:  To prepare ahead of time, you can roll them, leave the sauce and cheese off of the top, cover and refrigerate.  When you're ready to bake them, cover them with the sauce and cheese.  If you choose to do this, I recommend sitting them out for 30 minutes prior to baking and allowing a longer baking time as they will be cold.  Also, if you choose this method, it is best to NOT use a glass baking dish unless you allow it to come to room temperature before baking as you will run the risk of it cracking and breaking.  My sister-in-laws have prepared this and frozen it as to have a meal ready when the day does not allow for much cooking time. 

ARROZ CON POLLO (Chicken and Rice)

1 lb. chicken breasts
4 T. butter
season salt, pepper, garlic salt (to taste)
2 (5oz.) package saffron-seasoned yellow rice
1 can whole kernel corn (drained)
1 can black beans (rinsed & drained)
1 (16oz.) jar salsa
1-2 c. grated cheddar cheese

Boil chicken breasts, butter, season salt, pepper, and garlic salt in 6 c. water until fully cooked.  (Approx. 20 minutes for boneless breasts and 40 minutes with a bone.)
Cut up chicken into bite size pieces, reserving chicken broth. 
Cook yellow rice according to package directions using the reserved chicken broth. 
In a large pot (or crock pot), mix chicken, cooked rice, corn, beans, salsa, and cheese.  Add the remaining chicken broth to the empty jar of salsa.  Cook until heated through, adding remaining broth as needed to keep the rice mixture moist. 

I figured since I was posting a recipe today, I would use the one that we are having for dinner this evening.  Our family enjoys this as a main dish.  However, we often eat this on soft tortilla shells with sour cream.  Either way, it is a delicious Mexican dinner that is quick and easy to clean up!  You can add sauteed onions and peppers or fresh tomatoes as you wish.  Great to make when having friends over for dinner.  Enjoy!