From Amber's Kitchen (@amberskitchen on Instagram).
1 lb. ground beef or turkey
1/2 white or yellow onion
10.75 oz. can of condensed tomato soup (store brand works well)
1 jar (12 oz.) Homade Chili Sauce (no substitutions)
In a large skillet, cook the meat and onion until each are cooked through and onion is translucent. Stir in 2/3 of the can of tomato soup (use the full can for a more saucy mixture or if using more than 1 lb. meat). Stir in the chili sauce. Over low heat, allow sauce to simmer for 2-3 minutes. Serve on hamburger buns. Serves 6-8.
Note: The brand of the chili sauce is Homade (spelled correctly). I have found it at local grocery stores, like Macey's. This sauce has peppers in it and makes this sloppy joe mixture taste like Manwich!
Citrus Frosting
From Taste of Home. I was not a fan of the cake recipe but I have never mastered homemade cakes so I'm not sure if it's the recipe or the baker. However, the frosting was divine! We dipped fruit in the frosting. So good!
1/2 C. butter, softened
3 Tbsp. orange juice
3 Tbsp. lemon juice
1-2 Tbsp. grated orange zest
1-2 Tbsp. grated lemon zest
1 tsp. lemon extract
5-1/2 to 6 C. powdered sugar
In a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest, and extract; beat until well blended. Gradually add powdered sugar, beating until frosting reaches desired spreading consistency.
1/2 C. butter, softened
3 Tbsp. orange juice
3 Tbsp. lemon juice
1-2 Tbsp. grated orange zest
1-2 Tbsp. grated lemon zest
1 tsp. lemon extract
5-1/2 to 6 C. powdered sugar
In a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest, and extract; beat until well blended. Gradually add powdered sugar, beating until frosting reaches desired spreading consistency.
Green Bean Casserole I
From Trader Joe's.
1-1/2 Tbsp. butter
1-1/2 Tbsp. olive oil
1 bag Trader Joe’s Sliced Cremini Portabella Mushrooms
1/4 sweet onion, sliced
1 bag (24 oz.) Trader Joe's Frozen French Green Beans
1 container Trader Joe’s Cream of Portabella Mushroom Soup
1/2 C. water
1-1/2 C. Swiss cheese, shredded
1/2 can Trader Joe’s Gourmet Fried Onion Pieces
Preheat oven to 375 degrees. Heat olive oil and butter in a large heavy skillet; add mushrooms and sauté until they become soft and lightly browned. Add onion and continue to sauté until soft and lightly browned. Add green beans and sauté until heated through. Add soup and water to skillet, mix and heat through. Add mixture to a small or medium size casserole. Top with cheese. Top cheese with fried onion pieces; place in the oven and bake until cheese melts and becomes warm and bubbly, about 15 to 20 minutes.
Notes: When I make this again, I want to double the mushrooms which may require more soup. I'm also curious about substituting cream/milk for water.
1-1/2 Tbsp. butter
1-1/2 Tbsp. olive oil
1 bag Trader Joe’s Sliced Cremini Portabella Mushrooms
1/4 sweet onion, sliced
1 bag (24 oz.) Trader Joe's Frozen French Green Beans
1 container Trader Joe’s Cream of Portabella Mushroom Soup
1/2 C. water
1-1/2 C. Swiss cheese, shredded
1/2 can Trader Joe’s Gourmet Fried Onion Pieces
Preheat oven to 375 degrees. Heat olive oil and butter in a large heavy skillet; add mushrooms and sauté until they become soft and lightly browned. Add onion and continue to sauté until soft and lightly browned. Add green beans and sauté until heated through. Add soup and water to skillet, mix and heat through. Add mixture to a small or medium size casserole. Top with cheese. Top cheese with fried onion pieces; place in the oven and bake until cheese melts and becomes warm and bubbly, about 15 to 20 minutes.
Notes: When I make this again, I want to double the mushrooms which may require more soup. I'm also curious about substituting cream/milk for water.
Rice Krispies Treats
Pretty much a Sunday staple. Recipe from Our Best Bites. This is so much better than the back-of-the-box recipe.
6 Tbsp. butter
16 oz. bag (10 C.) mini marshmallows, divided
6 C. Rice Krispies cereal
1/8 tsp. salt
Line a 9x13-inch pan with parchment and spray lightly with non-stick spray. Set aside.
In a very large mixing bowl add Rice Krispies and 2 C. mini marshmallows (these marshmallows will not be melted). Set aside.
In a large pot on the stove top, melt the butter and add the remaining 8 C. mini marshmallows. Melt completely, and stir in the salt. Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) and gently press down mixture to the edges of the pan. Do not press too hard.
Let treats set until firm and then lift the parchment out of the pan for easy cutting.
Notes: Recipe may be doubled but make sure to use a VERY large mixing bowl. Pat mixture into a parchment-lined 12x18-inch pan, or use a 9x13-inch pan for thick treats. If the pot is not large enough to fit all of the marshmallows, melt half down first before adding the rest.
Store mini marshmallows in the freezer! This keeps marshmallows from going stale so you can take advantage of purchasing them when they are on sale.
6 Tbsp. butter
16 oz. bag (10 C.) mini marshmallows, divided
6 C. Rice Krispies cereal
1/8 tsp. salt
Line a 9x13-inch pan with parchment and spray lightly with non-stick spray. Set aside.
In a very large mixing bowl add Rice Krispies and 2 C. mini marshmallows (these marshmallows will not be melted). Set aside.
In a large pot on the stove top, melt the butter and add the remaining 8 C. mini marshmallows. Melt completely, and stir in the salt. Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) and gently press down mixture to the edges of the pan. Do not press too hard.
Let treats set until firm and then lift the parchment out of the pan for easy cutting.
Notes: Recipe may be doubled but make sure to use a VERY large mixing bowl. Pat mixture into a parchment-lined 12x18-inch pan, or use a 9x13-inch pan for thick treats. If the pot is not large enough to fit all of the marshmallows, melt half down first before adding the rest.
Store mini marshmallows in the freezer! This keeps marshmallows from going stale so you can take advantage of purchasing them when they are on sale.
Baked Mushroom Chicken
From Taste of Home.
4 boneless skinless chicken breast halves (1 pound)
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded part-skim mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions
Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-inch baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
4 boneless skinless chicken breast halves (1 pound)
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded part-skim mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions
Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-inch baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Warm Orzo Salad
From the Food Nanny.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Potato Stuffing Casserole
From Taste of Home.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.