This is another recipe from Natalie's blog, but was originally from Food Network's website (minus the onions that Natalie hates and the pimentos that I hate).
1 13-oz. can chicken
2 cans french-style green beans, drained
1 (8-oz.) can water chestnuts, drained and chopped
1 (10-3/4 oz.) can condensed cream of celery soup
1 C. mayonnaise
1 (6-oz.) box long-grain wild rice, cooked according to package instruction
1 C. grated sharp cheddar cheese
pinch salt
Preheat oven to 350 degrees. Mix all ingredients in bowl until thoroughly combined. Pour into greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.
Beef Stroganoff
This is a recipe I learned from my mother. It has never been written down, so there are not exact measurements.
1 lb. ground beef
1 can cream of mushroom soup
sour cream (about 1 C.)
1 small can sliced mushrooms, drained
salt
pepper
egg noodles, cooked according to package directions
In large skillet, brown ground beef. Drain. Stir in soup and sour cream. Salt and pepper to taste. Stir in mushrooms. Heat through. Serve over egg noodles.
1 lb. ground beef
1 can cream of mushroom soup
sour cream (about 1 C.)
1 small can sliced mushrooms, drained
salt
pepper
egg noodles, cooked according to package directions
In large skillet, brown ground beef. Drain. Stir in soup and sour cream. Salt and pepper to taste. Stir in mushrooms. Heat through. Serve over egg noodles.
Chicken Crescents
I remember this recipe from an activity when I was in YW. We were assigned grandparents for whom we performed secret acts of kindness. At the end of about a month, we had a dinner with our grandparents. This was served then. My friend Natalie has a version of this recipe on her blog, too.
1 13-oz. can chicken
6 oz. onion & chive cream cheese, softened
1/4 C. margarine, softened
dash pepper
1 or 2 cans crescent rolls
1 can cream of chicken soup
1 C. sour cream
Mix chicken, cream cheese, and margarine together. Season with pepper. Unroll 1-2 cans crescent rolls. Spoon some of chicken mixture on each crescent. Roll up and pinch rolls shut. Bake at 350 degrees for 20 minutes. Meanwhile, make gravy by combining soup and sour cream in a small saucepan. Heat through. Spoon over top of crescents.
Notes: If desired, before baking dip crescents in melted margarine and either Ritz crumbs or bread crumbs. You may substitute cooked and diced chicken for the canned chicken.
1 13-oz. can chicken
6 oz. onion & chive cream cheese, softened
1/4 C. margarine, softened
dash pepper
1 or 2 cans crescent rolls
1 can cream of chicken soup
1 C. sour cream
Mix chicken, cream cheese, and margarine together. Season with pepper. Unroll 1-2 cans crescent rolls. Spoon some of chicken mixture on each crescent. Roll up and pinch rolls shut. Bake at 350 degrees for 20 minutes. Meanwhile, make gravy by combining soup and sour cream in a small saucepan. Heat through. Spoon over top of crescents.
Notes: If desired, before baking dip crescents in melted margarine and either Ritz crumbs or bread crumbs. You may substitute cooked and diced chicken for the canned chicken.
Zesty Breadsticks
My friend Susan gave me this recipe but it is also included in our family's cookbook.
24 Rhodes rolls, thawed according to package instructions
1/2 C. butter, melted
Salad Supreme
Grated Parmesan Cheese
Stretch rolls into breadsticks. Dip in butter. Place on baking sheet coated with non-stick cooking spray. Sprinkle with Salad Supreme and parmesan cheese. Cover with plastic wrap and let rise until doubled in size. Bake at 350 degrees for 20 minutes.
Variation: Melt butter in a 9x13 pan. Roll dough in butter and follow instructions as noted above.
24 Rhodes rolls, thawed according to package instructions
1/2 C. butter, melted
Salad Supreme
Grated Parmesan Cheese
Stretch rolls into breadsticks. Dip in butter. Place on baking sheet coated with non-stick cooking spray. Sprinkle with Salad Supreme and parmesan cheese. Cover with plastic wrap and let rise until doubled in size. Bake at 350 degrees for 20 minutes.
Variation: Melt butter in a 9x13 pan. Roll dough in butter and follow instructions as noted above.
Apple Dumplings
This recipe is from the website: The Pioneer Woman Cooks. Several blogs I read had links to this website so I decided to check it out. It is one of my favorite sites now. The author posts recipes that have step-by-step picture instructions. Plus the recipes use ingredients I generally already have in the pantry. I've made a few of the recipes from the website, but this one is by far my favorite.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 C. sugar
1 tsp. vanilla
cinnamon
1 12-oz. can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
Note: I use Pillsbury Big & Buttery Crescent Rolls.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 C. sugar
1 tsp. vanilla
cinnamon
1 12-oz. can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
Note: I use Pillsbury Big & Buttery Crescent Rolls.
All-American Burgers
Around Super Bowl time, I was looking for a mini-burger recipe. I found this one from Rachael Ray on Food Network's website. Instead of mini-burgers, I just ended up making regular burgers and it worked just as well. These burgers have a kick so if you don't like spicy, then beware.
1-1/4 lbs. ground sirloin
2 Tbsp. dill pickle relish
2 Tbsp. A-1 sauce
1 Tbsp. grill seasoning
1 tsp. paprika
Mix ingredients together. Form into patties (makes 4-5 burgers). To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. Serve on buns with favorite hamburger toppings and Special Sauce.
Special Sauce:
1/4 C. ranch dressing
1/4 C. ketchup
1/2 tsp. coarsely ground black pepper
Notes: You may substitute ground beef for the ground sirloin (I have used both and actually prefer ground beef). For the grill seasoning, I use McCormick Grill Mates Montreal Steak Seasoning.
1-1/4 lbs. ground sirloin
2 Tbsp. dill pickle relish
2 Tbsp. A-1 sauce
1 Tbsp. grill seasoning
1 tsp. paprika
Mix ingredients together. Form into patties (makes 4-5 burgers). To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. Serve on buns with favorite hamburger toppings and Special Sauce.
Special Sauce:
1/4 C. ranch dressing
1/4 C. ketchup
1/2 tsp. coarsely ground black pepper
Notes: You may substitute ground beef for the ground sirloin (I have used both and actually prefer ground beef). For the grill seasoning, I use McCormick Grill Mates Montreal Steak Seasoning.
Fruity Frosting
A friend at work loves cupcakes so I decided to surprise her at Halloween with a spider cupcake recipe I found on Kraft's website (chocolate cupcakes frosted with this frosting and decorated with a spider made from Oreos, licorice, and M&Ms). The combination of the chocolate and this frosting made with orange Kool-Aid was very yummy. I haven't yet tried making this recipe with other flavors of Kool-Aid, but I am intrigued by the possibilities, such as tropical punch frosting on a white or yellow cupcake.
1/3 C. Kool-Aid sugar-sweetened soft drink mix, any flavor
2 Tbsp. hot water
1 can (16 oz.) ready-to-spread white frosting
Dissolve Kool-Aid in hot water. Stir into frosting until blended.
1/3 C. Kool-Aid sugar-sweetened soft drink mix, any flavor
2 Tbsp. hot water
1 can (16 oz.) ready-to-spread white frosting
Dissolve Kool-Aid in hot water. Stir into frosting until blended.
Taco Casserole
From McCormick's website.
1-1/2 lbs. lean ground beef
1 package (1.25 oz.) taco seasoning
2 cans (8 oz. each) tomato sauce
1 can (11 oz.) Mexican corn mixture or whole kernel corn, drained
1 C. shredded cheddar cheese
1 C. coarsely crushed Doritos chips
sour cream
green onions
shredded lettuce
chopped tomatoes
Preheat oven to 400 degrees. Brown meat in a large skillet over medium-high heat; drain. Stir in taco seasoning, tomato sauce, and corn. Simmer 5 minutes. Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5-10 minutes.
If desired, garnish casserole with sour cream and sliced green onions and serve with shredded lettuce and chopped tomatoes.
1-1/2 lbs. lean ground beef
1 package (1.25 oz.) taco seasoning
2 cans (8 oz. each) tomato sauce
1 can (11 oz.) Mexican corn mixture or whole kernel corn, drained
1 C. shredded cheddar cheese
1 C. coarsely crushed Doritos chips
sour cream
green onions
shredded lettuce
chopped tomatoes
Preheat oven to 400 degrees. Brown meat in a large skillet over medium-high heat; drain. Stir in taco seasoning, tomato sauce, and corn. Simmer 5 minutes. Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5-10 minutes.
If desired, garnish casserole with sour cream and sliced green onions and serve with shredded lettuce and chopped tomatoes.
Spinach Salad
This recipe is from someone in my ward; she served this at an Enrichment Meeting.
1 bag spinach
1 bag romaine lettuce
3/4 lb. mushrooms, sliced
3/4 lb. Swiss cheese, grated
1 red onion, chopped
1 3-oz. bag real bacon bits
1/2 C. slivered almonds, toasted
Toss all ingredients together. Top with mustard vinaigrette.
Note: This makes a ton of salad. You may want to omit either the bag of spinach or the bag of lettuce.
Mustard Vinaigrette:
1/3 C. vinegar
1/4 C. oil
2 Tbsp. mustard
3/4 Tbsp. poppy seeds, optional
1/3 C. sugar
1 tsp. salt
Mix ingredients together and add to salad before serving.
Note: I usually leave the dressing on the side.
1 bag spinach
1 bag romaine lettuce
3/4 lb. mushrooms, sliced
3/4 lb. Swiss cheese, grated
1 red onion, chopped
1 3-oz. bag real bacon bits
1/2 C. slivered almonds, toasted
Toss all ingredients together. Top with mustard vinaigrette.
Note: This makes a ton of salad. You may want to omit either the bag of spinach or the bag of lettuce.
Mustard Vinaigrette:
1/3 C. vinegar
1/4 C. oil
2 Tbsp. mustard
3/4 Tbsp. poppy seeds, optional
1/3 C. sugar
1 tsp. salt
Mix ingredients together and add to salad before serving.
Note: I usually leave the dressing on the side.
Slow Cooker Chicken
A co-worker gave me this recipe.
1 8-oz. container cream cheese (plain or onion & chive)
2 cans cream soup (any combination of cream of celery, cream of mushroom, or cream of chicken)
4-6 boneless chicken breasts
salt & pepper
egg noodles or rice, cooked according to package instructions
Melt cream cheese and soup together over stove and stir until smooth. Salt and pepper chicken breasts and put into slow cooker. Pour soup mix over chicken and cook on low for 5-6 hours. Serve over rice or noodles.
Note: I tested this recipe with one can cream of celery soup and one can cream of chicken soup.
1 8-oz. container cream cheese (plain or onion & chive)
2 cans cream soup (any combination of cream of celery, cream of mushroom, or cream of chicken)
4-6 boneless chicken breasts
salt & pepper
egg noodles or rice, cooked according to package instructions
Melt cream cheese and soup together over stove and stir until smooth. Salt and pepper chicken breasts and put into slow cooker. Pour soup mix over chicken and cook on low for 5-6 hours. Serve over rice or noodles.
Note: I tested this recipe with one can cream of celery soup and one can cream of chicken soup.
Cashew-Caramel Cookies
Another Martha recipe.
1-2/3 C. all-purpose flour
1/2 tsp. salt
2-1/2 C. roasted, salted cashews
2 Tbsp. plus 1 tsp. canola oil
1 stick (8 Tbsp.) unsalted butter, softened
3/4 C. packed brown sugar
1/2 C. granulated sugar
1 large egg
1 tsp. pure vanilla extract
24 soft caramel-candy cubes (7 oz.)
1/4 C. heavy cream
Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1-1/2 C. cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1-1/2 inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers. Makes about 3 dozen cookies.
1-2/3 C. all-purpose flour
1/2 tsp. salt
2-1/2 C. roasted, salted cashews
2 Tbsp. plus 1 tsp. canola oil
1 stick (8 Tbsp.) unsalted butter, softened
3/4 C. packed brown sugar
1/2 C. granulated sugar
1 large egg
1 tsp. pure vanilla extract
24 soft caramel-candy cubes (7 oz.)
1/4 C. heavy cream
Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1-1/2 C. cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1-1/2 inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers. Makes about 3 dozen cookies.
Chocolate Mess
Big John brought this in to work one day and I thought I had died and gone to chocolate heaven. The cake is very moist and super rich. I was impressed to see a man who isn't afraid of a kitchen.
1 pkg. chocolate cake mix
1 3-oz. pkg. instant chocolate pudding mix
1 C. chocolate chips
1 C. sour cream
4 eggs
3/4 C. vegetable oil
1 C. water
Spray a 4-quart slow cooker with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour mixture into slow cooker. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 5-1/2 hours, until top springs back when touched very lightly with finger. Serve with ice cream, if desired.
1 pkg. chocolate cake mix
1 3-oz. pkg. instant chocolate pudding mix
1 C. chocolate chips
1 C. sour cream
4 eggs
3/4 C. vegetable oil
1 C. water
Spray a 4-quart slow cooker with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour mixture into slow cooker. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 5-1/2 hours, until top springs back when touched very lightly with finger. Serve with ice cream, if desired.