2 large cans of sweet potatoes
Around 2/3 cup of juice from sweet potatoes
Brown sugar - around 1/2 cup to taste
Marshmallows
Margarine - 1 stick or so
Arrange sweet potatoes single layer in casserole dish. Mix juice and brown sugar until taste is very sweet. Add melted margarine. Pour mixture over sweet potatoes. Pour marshmallows on top. Microwave until marshmallows first begin to melt. Put in oven (around 350 - 400 degrees) until marshmallows brown.
Tuesday, November 20, 2007
Turkey Stuffing
Giblets
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Broccoli Casserole
Ingredients:
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
Thursday, November 15, 2007
Skillet Pizza Casserole
1 1/2 lbs lean ground beef
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
Monday, November 12, 2007
SWEET POTATO CASSEROLE
This is my sister's recipe. I haven't tried it yet, but my mom and sister love it, so I figured I'd try something new this Thanksgiving!
SWEET POTATO CASSEROLE
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter
Mix ingredients w/mixer. Put into 2 qt. casserole dish.
TOPPING:
1/3 cup flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 30 to 40 minutes.
SWEET POTATO CASSEROLE
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter
Mix ingredients w/mixer. Put into 2 qt. casserole dish.
TOPPING:
1/3 cup flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 30 to 40 minutes.
Friday, November 9, 2007
Crock Pot Italian Meatball Subs
I got this off the web a couple years ago and can't remember where I got it from now, but it is SOOOOOO good!
Servings: 8
Ingredients:
1 lb. Lean ground beef, raw 1 lb.
1 C. Italian bread crumbs
1/2 C. Grated Parmesan cheese
1. T. Fresh minced parsley
1 Minced garlic clove(s)
1/2 C. Milk
1 Egg
1-1/2 t. Salt
1/2 t. Pepper
29 oz. Tomato puree
29 oz. Italian crushed tomatoes
1/2 C. Grated Parmesan cheese
2 Spaghetti sauce seasoning envelopes
Salt and pepper, to taste
On Hand:
Sub buns 8
Mozzarella or provolone cheese, if desired, to taste
Assembly Directions:
Put the ground beef in a large bowl.
Add the breadcrumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper to the bowl.
Use your hands or a large spoon to evenly combine. Set aside.
In another large bowl, combine the tomato puree, crushed tomatoes, Parmesan cheese, and spaghetti sauce mix.
Add salt and pepper as desired. Stir until well- mixed.
Put about 1/3 of the sauce mixture in the bottom of a 5 or 6 quart slow cooker. Form the meatballs from the raw dough into the size you prefer.
Put them in a layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add another layer of meatballs, and cover with more sauce.
When all the meatballs are in the slow cooker, pour the rest of the sauce on, and cover. Cook on Low for 8 hours or High for 4 hours. Turn slow cooker off and set aside to cool.
Freezing Directions:
Divide the meatballs and sauce into appropriate serving sizes for your family in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw meatballs and sauce. Put them in a saucepan and reheat on the stove-top. Put 3 to 4 meatballs and some sauce on a sub bun. Serve with optional shredded mozzarella cheese or provolone cheese on top, if desired. If you prefer, you can use hot dog buns instead of sub buns. (I do for my kids.) But if you make the meatballs to fit the sub buns, you’ll have to cut them in half to fit the hot dog bun.
Tammy’s Comments: This recipe makes the best meatball subs I’ve ever eaten! A double batch filled my 5 quart slow cooker to the top. If you prefer, you can use Italian seasonings (oregano, basil, etc.) to taste, instead of the Spaghetti Sauce envelope. Although the Spaghetti Sauce envelope did seem to help thicken the sauce. If you prefer, you can make this in a saucepan instead of the slow cooker. Put the meatballs and sauce in the pan, and simmer for 2 to 2-1/2 hours. The meatballs will cook through, but they will still be soft.
Nutritional Info: Italian Meatball SubsNutritional analysis was done without optional cheese.Per Serving: 550 Calories; 17g Fat (27.4% calories from fat); 28g Protein; 71g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 2942mg Sodium. Exchanges: 3-1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 2 Fat.
Servings: 8
Ingredients:
1 lb. Lean ground beef, raw 1 lb.
1 C. Italian bread crumbs
1/2 C. Grated Parmesan cheese
1. T. Fresh minced parsley
1 Minced garlic clove(s)
1/2 C. Milk
1 Egg
1-1/2 t. Salt
1/2 t. Pepper
29 oz. Tomato puree
29 oz. Italian crushed tomatoes
1/2 C. Grated Parmesan cheese
2 Spaghetti sauce seasoning envelopes
Salt and pepper, to taste
On Hand:
Sub buns 8
Mozzarella or provolone cheese, if desired, to taste
Assembly Directions:
Put the ground beef in a large bowl.
Add the breadcrumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper to the bowl.
Use your hands or a large spoon to evenly combine. Set aside.
In another large bowl, combine the tomato puree, crushed tomatoes, Parmesan cheese, and spaghetti sauce mix.
Add salt and pepper as desired. Stir until well- mixed.
Put about 1/3 of the sauce mixture in the bottom of a 5 or 6 quart slow cooker. Form the meatballs from the raw dough into the size you prefer.
Put them in a layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add another layer of meatballs, and cover with more sauce.
When all the meatballs are in the slow cooker, pour the rest of the sauce on, and cover. Cook on Low for 8 hours or High for 4 hours. Turn slow cooker off and set aside to cool.
Freezing Directions:
Divide the meatballs and sauce into appropriate serving sizes for your family in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw meatballs and sauce. Put them in a saucepan and reheat on the stove-top. Put 3 to 4 meatballs and some sauce on a sub bun. Serve with optional shredded mozzarella cheese or provolone cheese on top, if desired. If you prefer, you can use hot dog buns instead of sub buns. (I do for my kids.) But if you make the meatballs to fit the sub buns, you’ll have to cut them in half to fit the hot dog bun.
Tammy’s Comments: This recipe makes the best meatball subs I’ve ever eaten! A double batch filled my 5 quart slow cooker to the top. If you prefer, you can use Italian seasonings (oregano, basil, etc.) to taste, instead of the Spaghetti Sauce envelope. Although the Spaghetti Sauce envelope did seem to help thicken the sauce. If you prefer, you can make this in a saucepan instead of the slow cooker. Put the meatballs and sauce in the pan, and simmer for 2 to 2-1/2 hours. The meatballs will cook through, but they will still be soft.
Nutritional Info: Italian Meatball SubsNutritional analysis was done without optional cheese.Per Serving: 550 Calories; 17g Fat (27.4% calories from fat); 28g Protein; 71g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 2942mg Sodium. Exchanges: 3-1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 2 Fat.
Thursday, November 8, 2007
Red Beans & Rice
Ingredients:
1-2 TBSP Olive Oil
2-4 tsp. Minced Garlic
1 pkg Smoked Sausage
2 cans kidney beans
1 TBSP Dried Parsley
Salt if Desired
Cooked Rice
Slice sausage into quarter inch slices.
Heat oil in a pot and add sausage and garlic. Saute until sausage is browned.
Add Kidney beans (UNdrained) and 1/2 - 3/4 cans of water.
Simmer for 20-30 minutes until mixture thickens slightly.
Add Parsely about 10 minutes before done simmering.
Serve over hot rice of your choice. (We use Calrose rice)
For a little extra heat, we like to add Chipotle Tobasco Sauce to our bowl!
1-2 TBSP Olive Oil
2-4 tsp. Minced Garlic
1 pkg Smoked Sausage
2 cans kidney beans
1 TBSP Dried Parsley
Salt if Desired
Cooked Rice
Slice sausage into quarter inch slices.
Heat oil in a pot and add sausage and garlic. Saute until sausage is browned.
Add Kidney beans (UNdrained) and 1/2 - 3/4 cans of water.
Simmer for 20-30 minutes until mixture thickens slightly.
Add Parsely about 10 minutes before done simmering.
Serve over hot rice of your choice. (We use Calrose rice)
For a little extra heat, we like to add Chipotle Tobasco Sauce to our bowl!
Tuesday, April 24, 2007
BBQ Beef & Beans
Ingredients:
Ground Beef
Onion
1 Can Pork-N-Beans
BBQ Sauce
Ketchup
Brown Sugar
Mustard
1 can of Biscuits
1-2 C. shredded Cheddar Cheese
Cook 1 lb. Ground Beef w/ 2 TBS minced Onion.
Add:
1 Can Pork-N-Beans
3/4 C. BBQ Sauce
1/4 C Ketchup
2 TBSP Brown Sugar
Squirt of Mustard
Cook until mixture simmers.
Put in 9x13 baking dish.
Cut biscuits into 1/4 pieces
Place on top
Sprinkle with Cheddar Cheese
Bake at 375 degrees for 20 minutes or until biscuits are done.
Ground Beef
Onion
1 Can Pork-N-Beans
BBQ Sauce
Ketchup
Brown Sugar
Mustard
1 can of Biscuits
1-2 C. shredded Cheddar Cheese
Cook 1 lb. Ground Beef w/ 2 TBS minced Onion.
Add:
1 Can Pork-N-Beans
3/4 C. BBQ Sauce
1/4 C Ketchup
2 TBSP Brown Sugar
Squirt of Mustard
Cook until mixture simmers.
Put in 9x13 baking dish.
Cut biscuits into 1/4 pieces
Place on top
Sprinkle with Cheddar Cheese
Bake at 375 degrees for 20 minutes or until biscuits are done.
Thursday, April 19, 2007
Chicken Salad
2 Chicken Breasts fully cooked (I just boil mine)
2 Stalks Celery
1 Apple (I prefer Pink Lady apples because they are sweet)
1/4-1/3 of a Large Onion (Red)
1/2 - 1 C. chopped Walnuts (Optional)
1/2 C. Craisins
Lite Mayonnaise to moisten
Chop up Chicken to desired consistency (I use a food processor).
Chop up Apple, Onion, then Celery and add to chicken
Add chopped Walnuts and Craisins
Mix together
Add Mayo to moisten.
2 Stalks Celery
1 Apple (I prefer Pink Lady apples because they are sweet)
1/4-1/3 of a Large Onion (Red)
1/2 - 1 C. chopped Walnuts (Optional)
1/2 C. Craisins
Lite Mayonnaise to moisten
Chop up Chicken to desired consistency (I use a food processor).
Chop up Apple, Onion, then Celery and add to chicken
Add chopped Walnuts and Craisins
Mix together
Add Mayo to moisten.
Tastes best when refrigerated overnight.
My only friend in Virginia shared this recipe with me and then I changed it up a bit to suit my own tastes. :) I like to spread mine over toasted bread with a slice of colby/jack cheese, lettuce and tomato.
You can also spread over crackers as an appetizer. Yum!
Thursday, February 8, 2007
Chicken and Wild Rice Casserole
1 lb Shredded chicken (I boiled chicken broth with a few garlic cloves for 5 min then added the chicken breast and let boil a few minutes. I then covered the stock pot and let simmer on low for a few hours and shredded w/ fork)
1 box Uncle Ben's wild rice - cook as directed using 1/4 less water (Let cool)
1/2 med green pepper diced
1/2 med onion diced
1 cup mushrooms (I added this to the recipe)
1 can cream of mushroom soup
2 cups Shredded Cheddar cheese
Sauté peppers, onion and mushrooms in skillet about 5 min until soft. Mix chicken, rice, veggies, soup and 1 1/2 cup of cheese (salt and pepper to taste). Place in a greased 11x13 (That does not look right!! So, use a larger baking dish! :)) pan. Top with remaining cheese. Cook on 325 for 20 min until bubbly!
A friend I met through the blogging world emailed this recipe to me. She goes by Princess Jemmers and let me tell you, she can cook! This casserole was so good. We even heated up the leftovers the next day and it seemed to taste even better. Since I have such a big family, I doubled the recipe only to find out you really don't have to. This would have easily fed my 4 kids and husband (and self) without being doubled. Jemmers was nice enough to give me permission to post this recipe on this blog, but I really do want to make sure she gets all the credit!
1 box Uncle Ben's wild rice - cook as directed using 1/4 less water (Let cool)
1/2 med green pepper diced
1/2 med onion diced
1 cup mushrooms (I added this to the recipe)
1 can cream of mushroom soup
2 cups Shredded Cheddar cheese
Sauté peppers, onion and mushrooms in skillet about 5 min until soft. Mix chicken, rice, veggies, soup and 1 1/2 cup of cheese (salt and pepper to taste). Place in a greased 11x13 (That does not look right!! So, use a larger baking dish! :)) pan. Top with remaining cheese. Cook on 325 for 20 min until bubbly!
A friend I met through the blogging world emailed this recipe to me. She goes by Princess Jemmers and let me tell you, she can cook! This casserole was so good. We even heated up the leftovers the next day and it seemed to taste even better. Since I have such a big family, I doubled the recipe only to find out you really don't have to. This would have easily fed my 4 kids and husband (and self) without being doubled. Jemmers was nice enough to give me permission to post this recipe on this blog, but I really do want to make sure she gets all the credit!
Pulgogi (Korean)
My grandpa said, "This is an American G.I. favorite."
Any 3/4" thick steak will do, about 10-12 oz round works good.
Partially freeze and cut thin slices (no more than 1/4" thick).
Marinate meat in soy sauce and garlic. The stronger the garlic incluence, the better, both garlic cloves and powder may be used (also the prepared minced garlic). No set time but the longer marinated the stronger the garlic flavor.
Chop one large green pepper into stir fry pieces
Slice one large onion
Grill beef, green peppers and onion adding soy sauce marinate.
Red pepper flakes and/or cayenne may be added to taste.
Serve over hot rice. Serves 3
Any 3/4" thick steak will do, about 10-12 oz round works good.
Partially freeze and cut thin slices (no more than 1/4" thick).
Marinate meat in soy sauce and garlic. The stronger the garlic incluence, the better, both garlic cloves and powder may be used (also the prepared minced garlic). No set time but the longer marinated the stronger the garlic flavor.
Chop one large green pepper into stir fry pieces
Slice one large onion
Grill beef, green peppers and onion adding soy sauce marinate.
Red pepper flakes and/or cayenne may be added to taste.
Serve over hot rice. Serves 3
Katsudan
Slice medium onion (very thin slices)
Start 2 cup pot of rice (calrose rice is the preference)
Three lean pork cutlets approx. 1/2" thick
Tenderize with tool
Prepare six eggs as for omlett (four yolks may be discarded)
Pour off small amount of egg batter
Dip cutlets in flour then into egg batter and again in flour
Fry in about 1/4 inch of cooking oil until brown on both sides
Cut cooked cutlets into 1"x2" pieces
Spray clean fry pan with oil and fry eggbatter and onion slices into thin portions
Mix 1/2 cup soy sauce and 1/2 cup water.
Add sugar to taste (must have sweet taste)
Prepare individual bowls by placingg rice, then egg/onion
On top arrange several of the pork cutlet pieces
Serve soy sauce as a gravy and add according to individual taste
Traditionally served with green tea or sake.
My grandpa gave me this recipe. He and my grandma were very close to my other grandma who died of cancer when I was two years old. She was a very beautiful Japanese woman. This recipe as well as the Bulgogi were both her recipes that she shared with them. How I'd love for her to still be around. I bet she cooked wonderful dishes when she was alive.
Start 2 cup pot of rice (calrose rice is the preference)
Three lean pork cutlets approx. 1/2" thick
Tenderize with tool
Prepare six eggs as for omlett (four yolks may be discarded)
Pour off small amount of egg batter
Dip cutlets in flour then into egg batter and again in flour
Fry in about 1/4 inch of cooking oil until brown on both sides
Cut cooked cutlets into 1"x2" pieces
Spray clean fry pan with oil and fry eggbatter and onion slices into thin portions
Mix 1/2 cup soy sauce and 1/2 cup water.
Add sugar to taste (must have sweet taste)
Prepare individual bowls by placingg rice, then egg/onion
On top arrange several of the pork cutlet pieces
Serve soy sauce as a gravy and add according to individual taste
Traditionally served with green tea or sake.
My grandpa gave me this recipe. He and my grandma were very close to my other grandma who died of cancer when I was two years old. She was a very beautiful Japanese woman. This recipe as well as the Bulgogi were both her recipes that she shared with them. How I'd love for her to still be around. I bet she cooked wonderful dishes when she was alive.
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