Tomato Bisque Chicken

3 chicken breasts, cooked and sliced
1/2 onion, sliced
1 pkg sliced white mushrooms
1/2 box bowtie pasta, cooked
3 tablespoons butter
salt and pepper
1 tablespoon minced garlic
1 can Campbells tomato bisque soup
Parmesan cheese



Saute mushrooms and onion in butter until tender and mushrooms have given off their liquid.  Add chicken to pan.  Add salt, pepper and garlic to taste.  Add soup and cheese.  Mix well.  Add cooked pasta to pan, and combine.

Fake Pasta Fagioli

I call it that because a) I didn't use a recipe, just made it up; and b) it doesn't have the traditional fagioli ingredients, but it kind of turned out the same.  I had everything on hand in my pantry.  And if I may pat myself on the back, it was pretty darn tasty too!

2 slices bacon, chopped
1/2 onion, chopped
1 carrot, diced
olive oil
1 can petite diced tomatoes with garlic and olive oil
1 can chicken broth
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 Tbsp italian seasoning
salt and pepper
1/4 box linguini, broken in half, then broken again

In a large soup pot, fry out the bacon until crisp, remove and set on a paper towel lined plate.  Remove most of bacon fat, leaving a little to cook the veggies.

Add onion, carrot and saute until soft.  Add salt and pepper to taste.  Add a splash of olive oil.  Add all cans, and fill the chicken broth can with water and add to the pot.  Stir well, adding the italian seasoning.  Turn up the heat to a low boil and add the linguini.  Cook until tender, on medium to medium high. 

Once the pasta is tender, serve with some diced bacon on top and a sprinkle of parmesan, if desired.

Chili

I know everyone has their own chili recipe, and believe me, as many chili cook-offs as we have done, we've seen quite a few.  So here is a basic chili recipe.  Best part is, you can doctor it up, make it your own, and create a whole new chili experience.

1 1/2 lbs ground beef
1 yellow onion, chopped
1 can dark red kidney beans
1 can diced tomatoes, with juice
1 can tomato sauce
1 Tbsp minced garlic
Salt and pepper
Chili Powder
Cumin

Brown ground beef and onion in stockpot.  Drain off grease.  Add beans, tomatoes, sauce, garlic, chili powder, salt, pepper and cumin; mix well.  Add water to tomato sauce can and add to pot, enough to make it wet but not soupy.

Simmer between 20 minutes and an hour.  It can simmer for longer if needed.

Variations:

Ground turkey instead of beef
Black beans instead of kidney beans
Chopped Green Chilies
Rotel tomatoes for an extra kick
Stew meat (for real Texas chili)

Chocolate Peanut Butter Bars

2 packages refrigerated chocolate chip cookie dough
1 bag chocolate chips, 1 cup reserved
1 bag peanut butter chips, 3/4 cup reserved
1 cup chopped pretzels
1 cup crisp rice

Knead dough, 1 cup chocolate chips, 3/4 cup peanut butter chips, pretzels and rice together.  Press dough into greased 9x13 pan.  Bake 25-30 minutes at 350* or until edges are light golden brown.  Remove pan from oven and immediately sprinkle with remaining chips.  Swirl in zigzag motion with a butter knife.  Cool completely in pan on wire rack.  Cut into rectangles.

Peach Sangria

2 bottles dry white wine or table wine
1/4 cup peach schnapps
1 shot coconut rum (optional; I used it when I made it with a dry white wine)
1 cup white cran/peach juice
1 cup frozen sliced peaches

Stir all together and let sit for a few hours.  The longer it sits, the better it gets!

Chicken Enchilada Soup

This should go in the category "Stuff I made up with ingredients from the pantry."  Inspiration came from chicken tortilla soup, but Chris and I decided to change the name up. 

3 chicken breasts, cooked and cubed
1/2 red onion, sliced into this wedges
1 can enchilada sauce
1 can diced tomatoes w/ jalapenos
1 can chicken broth
1 Tbsp minced garlic
1 can black or kidney beans

Saute onion and garlic in a little olive oil, until soft.  Add tomatoes and broth.  Then add enchilada sauce.  Stir to combine.  Add chicken and beans, and simmer for 15-20 minutes. 

There's enough heat in the jalapeno and enchilada sauce! 

Pico, Anyone?

Tried my hand at pico de gallo today.  Super fresh alternative to jarred salsa, and just plain better.  After checking out a few recipes, I bought the following ingredients:

3 plum tomatoes
1 red onion
1 jalapeno
1 lime
Cilantro

Chop tomatoes, careful to remove the seeds and guts.  Chop 1/2 of onion, 1/2 jalapeno, seeded.  You can keep seeds if you want more heat.  I just like the flavor of the pepper.  You can also use the whole pepper, but I bought a ginormous jalapeno, so I only used half.  Mix all together, and add juice of 1/2 lime.  Add chopped cilantro (no stems, they're bitter).  Add salt to taste and let sit for a few.  The longer it sits, the better it gets. 

We ate it in record time so no time to take a picture.  Next time I'll post a pic. 

This will serve 3-4. 

Happy Easter! (Belated)

Chris did a fantastic ham in the smoker.  We took a fully cooked, spiral cut ham from the store, and put dry rub all over it, and popped it in the smoker with apple wood for about 3 hours.  So we basically "double smoked" it for an extra kick of smokiness.  Paired with our hash brown casserole and some fresh green beans, it was exceptional!

Ellen's Butter Pecan Pound Cake

1 box Betty Crocker butter pecan cake mix
3/4 cup vegetable oil
1 cup water
4 eggs
1 tub coconut pecan frosting

Mix all ingredients except frosting.  Beat for two minutes with hand mixer.  Blend in frosting.  Pour into greased floured bundt.  Bake at 350 for 45-50 minutes.  Cool and dust with powdered sugar.

Hash Brown Casserole

Great brunch item or holiday side dish!

1 can cream of chicken soup
8 oz sour cream
1/2 tsp garlic salt
2 lbs frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1/2 cup parmesan cheese

Grease 13x9 pan.  Combine soups, sour cream and garlic salt in large bowl.  Add potatoes and cheese.  Mix well.  Pour mixture into pan.  Top with parmesan cheese.  Bake uncovered at 350 for 55-60 minutes.

Ropa Vieja

1 Tbsp vegetable oil
2 lb flank steak
1 cup beef broth
8 oz can tomato sauce
1 small onion, diced
1 pepper, seeded and sliced into strips (I use red, since I don't care for green, but you can use either one)
2 cloves garlic, chopped
6 oz can tomato paste
1 tsp ground cumin
1 Tbsp olive oil
1 Tbsp white vinegar

Heat vegetable oil in a large skillet.  Bown flank steak on each side, about 4 minutes each side.  Transfer beef to slow cooker.  Pour in beef broth and tomato sauce, then add the remaining ingredients.  Stir until well blended.  Cover and cook on high for 4 hours or low for 10 hours.

The meat will be very tender and fall apart tender.  Eat with tortillas, or beans and rice.

Cinnamon Pull-Apart

3 cans Hungry Jack biscuits
1 cup sugar, plus 1/3 cup
1 stick unsalted butter
1 cup brown sugar
4 tsp. cinnamon
1 cup chopped pecans

Grease 10" bundt.  Combine 1 cup sugar and cinnamon.  Cut each biscuit into quarters and roll around in sugar-cinnamon mix.  Melt butter and add to brown sugar and 1/3 cup sugar.  Make layers in bundt of dipped biscuits, nuts, and brown sugar mix. 

Bake at 325 for 30 minutes.

Tomato Cheddar Spread

10 oz can Rotel original diced tomatoes with green chilies
1 cup mayo
1 tsp worcestershire sauce
1/2 tsp salt
2 - 8 oz blocks sharp cheddar cheese, shredded (preshredded cheese is not recommended)
4 oz jar chopped pimiento, drained

Stir together first 4 ingredients in a large bowl.  Stir in cheese and pimiento.

Baked Potato Dip

8 oz sour cream
8 oz cream cheese, softened
3 oz jar bacon pieces
2 cups shredded cheddar cheese
1 bunch green onions, diced

Combine in a serving dish.  Serve with dip chips or crackers.

Sausage Cheese Balls

The ol' standby!  So delicious!

1 pound ground sausage (I use hot)
2 cups shredded sharp cheddar
2 cups Bisquick mix

Add ingredients into large mixing bowl.  Combine until well blended.  Fingers work best!

Roll into walnut-size balls.  Place on ungreased cookie sheet and bake at 350 for 10-15 minutes.  Don't overcook as they will get tough.

Flo's Squash Casserole

This is one of my Grandmother Jansen's recipes. 

2 lbs. yellow squash, chopped
1 small onion, chopped
1 stick oleo (butter)
1 can cream of chicken soup
1 pkg Pepperidge Farm cornbread stuffing
8 oz sour cream

Cook squash and onions in very little liquid until tender.  Drain.  Mix the remaining ingredients in a large mixing bowl.  Add squash and onions.  Pour into a casserole dish.  Bake at 350 for 25-30 minutes.

Blueberry Cream Cheese Pound Cake

From Allrecipes.com:

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Directions:
1.     Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2.     In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

3.     Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Taco Dip

1 lb ground beef
1 packet low sodium taco seasoning mix (i.e., Old El Paso)
2 cans bean dip (i.e., Frito Lay)
1 cup salsa
2 cups shredded cheese (mexican blend or cheddar) (you may use less than 2 cups, if desired)
Sour cream, optional

Brown ground beef in skillet, drain.  Add seasoning and water (directions on back of packet).  Spread bean dip in the bottom of a 9x13 dish or disposable aluminum pan.  Then spread the beef mixture.  Top with salsa, sour cream, if desired, and cheese.  Serve warm or room temperature with tortilla chips.

Sloppy Joes

Slop, Sloppy Joes.  One of my favorite comfort foods.  Great for rainy days, or group gatherings.  Keeps great in a slow cooker.

1 pkg. ground beef (we use about 1 1/4 lbs)
1 small onion, diced
1 - 15 oz can tomato sauce
Salt, pepper to taste
1 to 2 TBS Chili powder
Garlic powder (optional)
Cayenne pepper (optional)


In a skillet, brown the ground beef and onions, drain the grease.  Add the tomato sauce, chili powder, and salt and pepper.  Let simmer to desired thickness.  Serve with tater tots or fries. 

Corn Casserole

Or if you're from the South, Corn Puddin'.  Excellent holiday side dish.

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 oz) box corn bread mix (i.e. Jiffy)
1 - 15 oz can whole corn, drained
1 - 14.75 oz can creamed corn
1 cup sour cream

Preheat oven to 350.  Lightly grease or spray a 9x9 baking dish.

In a bowl, combine, butter, eggs, corn bread mix, both corn and sour cream.  Spoon into baking dish.  Bake for 45 minutes.  Top should be golden brown and the middle should be set.

Peanut Butter Cake

By far, the most requested recipe.  Photo to come later.

1 box yellow cake mix (do not use butter recipe)
1 cup peanut butter
1/2 cup light brown sugar, packed
1 cup water
3 eggs
1/4 cup vegetable oil
1 bag chocolate chips
1 bag peanut butter chips
1/2 cup chopped pecans (optional)

Preheat oven to 350.

With a hand mixer, beat cake mix, peanut butter and brown sugar until crumbly.  Set aside 1/2 cup.

Add oil, eggs, and water to mixture.  Blend on low until moist; beat on high for 2 minutes.  Stir in 1/2 bag of each chips.  Pour into greased 9x13 pan.  Sprinkle reserved crumbs and chips on top.  (Add nuts).  Bake for 40-50 minutes.  Use a toothpick to check for doneness.

or what's left of it :)

At last!

It's always a good thing to write down recipes.  Keeping them in my head just isn't working for me anymore.  Kids take over what available space I have left, so when I try to recreate a recipe, I usually leave something out. 

And since my mom and I always have people asking us for a recipe, well, we can suggest they go here. :)

So here will be some simple, homemade comfort foods, and sinfully delicious desserts.

Enjoy!