From: Taste of Home
Ingredients:
1 package au gratin potatoes
1 can whole kernel corn, drained
1 can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-quart saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
What I did differently from the recipe:
I couldn't find cubed process American cheese to save my life (only to find out later it is Velveeta) so I used a block of cheddar cheese and sliced it into the soup.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! A little spicy but a great taste! I knew I'd like it because my mom made it before and I got the recipe from her. I would definitely make this again in the future! Sorry, no pictures.
Friday, November 4, 2011
Chicken Pot Pie
From: My Mom
Ingredients:
2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can mixed vegetables, drained
1 cup flour
1 tsp baking powder
1 stick melted margarine
1 cup milk
Boil the chicken breasts until done. Shred or cut into small pieces and place in a 13x9 dish. In a bowl, mix the soups, broth and vegetables. Stir and pour over chicken. Mix together the flour, baking powder, margarine and milk. Pour over the chicken and soup mixture. Bake at 350 degrees for 40 minutes or until golden brown on top.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! (I assume.) I had actually never made this recipe and made it for a church member who is sick. I assume it turned out great because I have never had Mom's chicken pot pie that wasn't incredible. It is one of those comfort foods for me and I highly recommend it!!
Ingredients:
2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can mixed vegetables, drained
1 cup flour
1 tsp baking powder
1 stick melted margarine
1 cup milk
Boil the chicken breasts until done. Shred or cut into small pieces and place in a 13x9 dish. In a bowl, mix the soups, broth and vegetables. Stir and pour over chicken. Mix together the flour, baking powder, margarine and milk. Pour over the chicken and soup mixture. Bake at 350 degrees for 40 minutes or until golden brown on top.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! (I assume.) I had actually never made this recipe and made it for a church member who is sick. I assume it turned out great because I have never had Mom's chicken pot pie that wasn't incredible. It is one of those comfort foods for me and I highly recommend it!!
Slow-Cooked Mac and Cheese
From: Taste of Home
Ingredients:
1 package (16 oz) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
What I did differently from the recipe:
I just realized I only used 8 oz of elbow macaroni and didn't change anything else about the recipe. Look at that cheesy goodness!!
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! This was such a good recipe. ALMOST as good as my Granny's homemade macaroni and cheese! Stephen didn't like it as much as this macaroni and cheese but he said it was because baking it makes it a little crisper on top and he likes that. I do too, but this is just so convenient to make ahead of time and so delicious! I wonder if I could put bread crumbs on top in the last few minutes to make it a little crispy? Highly recommend this recipe!
Ingredients:
1 package (16 oz) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
What I did differently from the recipe:
I just realized I only used 8 oz of elbow macaroni and didn't change anything else about the recipe. Look at that cheesy goodness!!
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! This was such a good recipe. ALMOST as good as my Granny's homemade macaroni and cheese! Stephen didn't like it as much as this macaroni and cheese but he said it was because baking it makes it a little crisper on top and he likes that. I do too, but this is just so convenient to make ahead of time and so delicious! I wonder if I could put bread crumbs on top in the last few minutes to make it a little crispy? Highly recommend this recipe!
Zucchini Fritters
From: An old email recipe newsletter
Ingredients:
5 Tbsp. Bisquick
1/4 tsp. salt
2 eggs, beaten
2 c. zucchini, grated
1/2 c. Parmesan cheese
1/8 tsp. pepper
2 Tbsp. butter (or more if needed)
Blend Bisquick, Parmesan, salt and pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm.
What I did differently from the recipe:
I accidentally shredded my zucchini instead of grating it. I think if I had grated it, Brianna would have eaten it, but the big shreds of zucchini really didn't look appetizing. Didn't bother me though!
What I'll do differently next time:
Grate it!
Verdict:
Thumbs up. Only Hunter and I really ate these and I thought they were good (although they did have a very strong salty flavor for some reason) but I probably won't make them again if half my family doesn't like them. I do strongly recommend them for people who like zucchini and things like potato pancakes, as they are a lot like those.
Ingredients:
5 Tbsp. Bisquick
1/4 tsp. salt
2 eggs, beaten
2 c. zucchini, grated
1/2 c. Parmesan cheese
1/8 tsp. pepper
2 Tbsp. butter (or more if needed)
Blend Bisquick, Parmesan, salt and pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm.
What I did differently from the recipe:
I accidentally shredded my zucchini instead of grating it. I think if I had grated it, Brianna would have eaten it, but the big shreds of zucchini really didn't look appetizing. Didn't bother me though!
What I'll do differently next time:
Grate it!
Verdict:
Thumbs up. Only Hunter and I really ate these and I thought they were good (although they did have a very strong salty flavor for some reason) but I probably won't make them again if half my family doesn't like them. I do strongly recommend them for people who like zucchini and things like potato pancakes, as they are a lot like those.
Wednesday, November 2, 2011
Chicken and Biscuits
From: Kraft Foods magazine
Ingredients:
1 can condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 16-oz package frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
What I did differently from the recipe:
I didn't use the whole bag of vegetables - maybe half the bag or a little more. My baking dish filled up really quickly after I put the chicken in! I only needed to cook mine about 30 minutes until it was done.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Such an easy recipe and I love chicken pie like this. I'm not even sure Stephen has ever eaten chicken pot pie in his life and he enjoyed this recipe. In my opinion this is a kid pleaser too, if your kids love vegetables as much as mine do. They don't really care for the chicken but I'm okay with that!! Will definitely make this again in future and highly recommend it to other people.
My apologies for the picture of leftovers - that's how quickly it went!
Ingredients:
1 can condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 16-oz package frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
What I did differently from the recipe:
I didn't use the whole bag of vegetables - maybe half the bag or a little more. My baking dish filled up really quickly after I put the chicken in! I only needed to cook mine about 30 minutes until it was done.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Such an easy recipe and I love chicken pie like this. I'm not even sure Stephen has ever eaten chicken pot pie in his life and he enjoyed this recipe. In my opinion this is a kid pleaser too, if your kids love vegetables as much as mine do. They don't really care for the chicken but I'm okay with that!! Will definitely make this again in future and highly recommend it to other people.
My apologies for the picture of leftovers - that's how quickly it went!
Tuesday, November 1, 2011
Honey Garlic Chicken
From: Here
Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4. Serve with basmati rice and steamed or roasted vegetables.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! This was a delicious flavor, and personally, I loved it poured over the rice. Three chicken breasts cooked perfectly in about three hours. This is an awesome crockpot recipe that I would highly recommend you trying!
Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4. Serve with basmati rice and steamed or roasted vegetables.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! This was a delicious flavor, and personally, I loved it poured over the rice. Three chicken breasts cooked perfectly in about three hours. This is an awesome crockpot recipe that I would highly recommend you trying!
Monday, October 31, 2011
K.C. Baked Beans
From: Southern Living
Ingredients:
2 15-oz cans pork and beans, drained
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
3/4 cup barbecue sauce
1/2 cup firmly packed light brown sugar
1/4 cup golden raisins
1 tsp ground cumin
1/2 tsp ground red pepper
3 bacon slices, halved
Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350 for one hour.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Use less barbecue sauce - maybe 1/2 cup instead.
Verdict:
Big thumbs up! Seriously, have you ever seen a baked bean recipe that had apples and raisins in it? I haven't. I loved these beans and my kids did as well (hubby didn't even attempt to eat them!) The only thing was I felt like there was too much barbecue sauce, but it didn't make it taste bad, I just used a slotted spoon to serve these beans. A recipe that I will definitely make again in the future!
Ingredients:
2 15-oz cans pork and beans, drained
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
3/4 cup barbecue sauce
1/2 cup firmly packed light brown sugar
1/4 cup golden raisins
1 tsp ground cumin
1/2 tsp ground red pepper
3 bacon slices, halved
Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350 for one hour.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Use less barbecue sauce - maybe 1/2 cup instead.
Verdict:
Big thumbs up! Seriously, have you ever seen a baked bean recipe that had apples and raisins in it? I haven't. I loved these beans and my kids did as well (hubby didn't even attempt to eat them!) The only thing was I felt like there was too much barbecue sauce, but it didn't make it taste bad, I just used a slotted spoon to serve these beans. A recipe that I will definitely make again in the future!
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