Eggbake with hashbrowns and Ham

As usual so many recipes are too big for just the two of us so I cut them in half. This one turns out just as good either way. Enjoy.

20 oz package frozen hash brown potatoes 

8 oz cooked, diced ham

4 oz. cheddar cheese

6 large eggs

1½ cups whole milk

salt and pepper to taste

a pinch of paprika

13x9" baking dish

Preheat oven to 350F.

In a large bowl, combine hash browns, ham, ½ cup cheese, and salt and paprika.

Spoon into a greased 13x9" baking dish.

In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.

Top with the remaining cheese.

Bake, uncovered, at 350 for 45 to 50 minutes or until golden.

Pecan Roll up cookies

Pecan roll ups

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

1/4 teaspoon salt

2 cups all-purpose flour

1/2 cup powdered sugar
1 tsp. almond extract

96 pecan halves (about 2 cups)
Powdered sugar for rolling out and rolling in when done.

In a large bowl, beat butter, cream cheese, powdered sugar, almond extract, and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. 
Dust a work surface with powdered sugar. Roll one portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with  additional powdered sugar.

Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Watch closely for over browning, they can get too dark quite quickly. Remove to wire racks to cool completely.  

Place remaining confectioners' sugar in a shallow bowl. Roll cookies in sugar, coating well. 

Yield: 8 dozen.

CHERRY-CHOCOLATE COCONUT MERINGUES

3 large egg whites

1/2 teaspoon almond extract

Dash salt

1/3 cup sugar

2/3 cup confectioners' sugar

1/4 cup baking cocoa

1-1/4 cups unsweetened finely shredded coconut

1/2 cup dried cherries, finely chopped

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Found on TOH

Hamburger patties with onion mushroom gravy

⅓ cup breadcrumbs

1 egg, beaten

1 teaspoon seasoned salt

1 teaspoon garlic powder

½ teaspoon pepper

1½ pounds ground beef

1 cup all-purpose flour

2 tablespoons vegetable or canola oil

GRAVY:

1 cup small-diced onion

2 cups thinly sliced mushrooms Or canned will work in a pinch

¼ cup butter

⅓ cup flour

3 cups beef broth

½ teaspoon seasoned salt

¼ teaspoon pepper

In a large bowl, add breadcrumbs, egg, seasoned salt, garlic powder, pepper and ground beef. Mix well, making sure everything is fully incorporated into the beef.

Shape into regular-size hamburger patties.

Put the flour on a plate, and coat each hamburger patty on all sides. Tap off any excess.

Put a large saute' pan on medium-high heat. Add oil. When oil becomes hot, carefully add patties. Cook on both sides until brown, and then set aside.

In the same pan, keep the drippings from the burgers, and turn heat to medium. Add onions and cook for 3 to 5 minutes, until onions are tender. Add mushrooms, cooking for another 5 to 8 minutes, until mushrooms have softened. Adjust the heat as needed.

Add butter. When butter in completely melted, add flour to make a roux. Cook roux for 6 to 10 minutes, stirring continuously.

Slowly whisk in beef broth, making sure there are no lumps of flour. Add seasoned salt and pepper. Simmer on medium-low heat for 8 to 12 minutes, until thickened. Stir frequently during this time to prevent burning.

Return beef patties to the pan, submerging in gravy. Reduce heat, cover, and simmer for 10 minutes. Flip each patty, stir gravy, then cover and simmer for another 10 minutes.

Serve with mashed potatoes or rice,

Breakfast Tator tot casserole

Tator tot and ham casserole

This Casserole is great for any meal and easy to make. It also reheats well in the microwave.

4 cups cooked chopped ham

4 eggs

3 tablespoons milk

1/2 teaspoon garlic powder, (optional)

1/2 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese (can use whatever you like)

1/2 cup chopped green onions or regular onions

tater tots (about 1/2 of a 32 ounce bag or enough to cover top of dish)

Spray a 9 x 9 baking dish with cooking spray. Spread the ham in the bottom of the dish. Whisk together the eggs, milk, garlic powder, black pepper and salt. Pour over the ham. Sprinkle on the cheese and green onions. Layer the tater tots on top. Bake in preheated 400 degree oven for 35 minutes or until tater tots are brown. Can sprinkle extra cheese on top the last five minutes of cooking if you so desire. Makes about six servings. I know your family will enjoy this tater tot casserole!

Apple butterscotch crisp (crock pot)

Crockpot cooking when living in an RV is a great easy way to go. Start the dish and leave for the day. This dish is no exception and it is delicious.

Apple butterscotch crisp  

INGREDIENTS

3 cups thinly sliced peeled tart apples (about 3 medium)

1/3 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup quick-cooking oats

1/3 cup cook-and-serve butterscotch pudding mix

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Vanilla ice cream, optional

DIRECTIONS

Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.

Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 3 servings.

from Taste of Home

Crock pot chunky applesauce

I love fall and with fall comes apples. Since we live and travel in our RV I am always looking for crock pot recipes. This is one that I found and it is delicious. Sure makes the RV smell good too. :) We got a bag of granny smith that were too young and hence quite sour. So this was a good way to use them and not let them go to waste. I did add about 1/4 cup more sugar because of that.

Chunky Cinnamon Applesauce

8 to 10 large tart apples, peeled and cut into chunks

Sugar substitute equivalent to 1/2 to 1 cup sugar

1/2 cup water

1 teaspoon ground cinnamon

DIRECTIONS

Combine apples, sugar, water and cinnamon in a 3-qt. slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender. Yield: 5 cups.

Originally published as Chunky Applesauce in Quick Cooking  

Doughnut Muffins

1 3/4 c. flour 

1 1/2 tsp. baking powder 

1/2 tsp. salt 

1/2 tsp. nutmeg 

1 1/4 tsp. cinnamon 

1/3 c. oil 

1 1/2 c. white sugar 

1 egg 

3/4 c. milk 

1/2 c. butter, melted 

In a bowl, combine flour, baking powder, salt, nutmeg and 1/4 teaspoon cinnamon. 

In another bowl, combine thoroughly oil, 3/4 cup sugar, egg 

and milk. Add liquid ingredients to dry ingredients and stir only to combine. Bake at 350 degrees for 20 to 25 minutes. Take muffins out immediately. And while hot, dip in melted butter, then remainder of sugar and cinnamon. These muffins really do taste like doughnuts.

Cracker spread.

I found this recipe on FB and thought it looked good enough to try.

Cracker dip/spread

8 oz cream cheese

8 oz cheddar cheese, grated fine

1/2 green bell pepper, diced small

2 green onions, chopped small (green & white parts)

1/2 can crushed pineapple in own juice or use a small can 

1 tiny jar of chopped pimento

1 tsp  all seasoned salt

With cream cheese at room temperature, combine all ingredients. Chill well before serving.

Pasta Slaw

1 7 oz pkg ditalini pasta, not elbow macaroni

1 cabbage head, shredded

1 medium  finely chopped onion

2 finely chopped celery ribs

1 medium cucumber, finely chopped

1 green bell pepper, finely chopped

1 medium carrot, shredded

DRESSING

1 1/3 c mayonnaise

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

Cook pasta, drain, rinse in cold water and place in large bowl. Combine remaining salad ingredients and refrigerate.

Blend all dressing ingredients and pour over the top of the salad. Mix thoroughly and refrigerate until ready to serve. Enjoy!

Chocolate Oat bars

Chocolate Oat Bars

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

Grease a 9×9 inch square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Tropical Grilled Chicken

Hot summer days and the grill go hand and hand, IMO. And being it is grilling season I thought I would try a new recipe for chicken.
Changing a few things with the original recipe, that I found on the TOH, I thought I would give it a try even though I am not a fan of chicken. Let me tell you, this makes the best grilled chicken I have ever had. I have also  made this recipe  using two leg quarters (2 legs and 2 thighs) and cut the recipe in HALF. MMmmmmm

Tropical grilled chicken

1/2 cup  soy sauce

1/3 cup canola oil

1/4 cup water

2 TBL. dried minced onion

1 TBL sugar

1 tsp dried minced garlic

1 tsp ground ginger

1/2 tsp salt

1/4 tsp. black pepper

2 broiler/fryer chickens (3 to 4 pounds each), quartered

In a small bowl, combine first 9 ingredients. Pour  marinade into a large resealable plastic bag reserving some for basting. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.

Prepare grill for indirect heat. Place on grill skin side up   over indirect medium heat, lid closed, 45-60 minutes or until a thermometer reads 170°-175°, turning frequently. 

 Baste the chicken the last 20 minutes or so. I didn't do this but can see it really giving the chicken an extra burst of flavor.

Yield: 8 servings.

Crock pot Cordon Blue Casserole

4 cups shredded chicken meat (you can use leftovers or rotisserie chicken, discard the bones)

1 can (12 ounces) evaporated milk

1 tablespoon cornstarch

2 teaspoons garlic powder

1 teaspoon seasoned salt

1 tablespoon Dijon mustard

1 package lean ham, sliced

6-8 Swiss cheese slices

1 cup panko breadcrumbs

3 tablespoons melted butter

2 teaspoons onion powder

2 teaspoons dried basil

Evenly spread chicken on the bottom of a 6-quart slow cooker.

In a bowl, mix evaporated milk, cornstarch, garlic powder, seasoned salt and Dijon mustard. Pour over the chicken in the slow cooker.

Evenly layer ham on top of chicken, followed by Swiss cheese.

In a separate bowl, mix together bread crumbs, melted butter, onion powder and dried basil. Sprinkle mixture on top of Swiss cheese.

Line the top of the slow cooker with a few paper towels to absorb excess moisture.

Cover with lid and cook on high for 3 hours.

Note: All slow cookers are a little bit different in temperature and calibration.

Recipe From Cooktop Cove

Chocolate Chip Cookies

Original Toll House Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.)Semi-Sweet Chocolate chips

Mix flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

Bake at 375º for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Crock pot Cheesy chicken and rice

1 (8oz) box Zatarain's Yellow Rice, cooked according to package.

4 boneless skinless cooked chicken breasts

2 cups shredded cheddar cheese, or cheese blend

1 medium onion, chopped

1 (10.5oz) can cream of chicken soup

1 (15oz) can of corn, drained

1 1/2 cups chicken stock

Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.

Mix together the chicken broth and can of cream of chicken soup.

Pour mixture over chicken.

Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.

Right before serving, shred chicken with 2 forks.

Add in cooked & prepared Zatarain's rice, cheese and corn.

Mix well, until cheese is melted.

Cover pot and cook for another 30 minutes to heat through.

Strawberry Cobbler

1/2 cup white sugar 

1 tablespoon cornstarch

 1 cup water

 4 cups strawberries, hulled and quartered

 1 tablespoon white sugar

 1 1/2 teaspoons baking powder

 1/2 teaspoon salt 

3 tablespoons butter

 1/2 cup milk, half and half or whipping cream

1/2 teaspoon vanilla

Preheat oven to 400º.

Butter a 2-quart baking dish.

Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot.

 Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.

Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in milk. Mixture should be fairly soft. Spoon on top of berries.

Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Sausage stuffed mushrooms

We had mushrooms similar to these at a pizza place in Nevada and we loved them. So I had to try and come up with a recipe as similar as possible. And I do believe I came close if not even better. These little gems have a bite to them so if you want them more mild you may want to mix half hot sausage and have regular to tone it down. But I find this  way  is the best.

48 large mushrooms, stems removed (reserve), or more as needed

24 chopped mushroom stems

 1 pound ground hot Italian sausage ( I use Jimmy Dean hot sausage)

1 medium onion, chopped

 4 ounces grated Parmesan cheese, divided (I like Italian blend).
1/4 cup  bread crumbs 

 1 teaspoon minced garlic 

1 teaspoon chopped fresh parsley

monteray jack cheese

Preheat oven to 350º

Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved chopped mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.

Stir 3 ounces Parmesan cheese ( or the blend), bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.

Fill the mushroom caps with,  the stuffing mixture, brush w/melted butter and top with the monteray jack cheese or the Italian blend. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese. Sprinkle with fresh chopped parsley to garnish, if desired.

Caramel Rice Krispie bites

This recipe looks as though it doesn't make much but I get at least 2 1/2 dozen goodies. Next time I make these I may drizzle some melted chocolate chips on them. Mmmm, peanut butter and chocolate. 

1/2 cup light corn syrup

1/2 cup sugar

1 cup peanut butter

1/2 tsp. vanilla

2 2/3 cups rice krispies

Add the corn syrup and sugar to a medium saucepan and heat until just boiling.

Once boiling remove from heat and add the peanut butter. Stir until melted.

Add the rice krispies and stir until coated.

Drop by rounded tablespoonfuls onto waxed paper.

Crock Pot spaghetti squash and meatballs

1 medium to large spaghetti squash, washed

1 jar of spaghetti sauce, your preferred flavor (more if desired)

3 cups of frozen meatballs

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.

Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.

Serve with the sauce and meatballs from the crock pot. Enjoy!

Crock pot Garlic butter chicken

• 1 - 1.5 lbs. boneless skinless chicken tenders or breasts
• 1 lb. bag baby carrots
• 1.5 lbs.red potatoes, cut into wedges
• ½ cup butter melted
• 1/2 Tbsp. minced garlic
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried parsley

• 
  

1. Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side.
2. In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley.
3. Pour the butter mixture over the chicken and veggies.
4. Cover and cook on HIGH for 4 hours.
5. Serve and enjoy!

Crock Pot chicken and gravy

1-2 pounds boneless skinless chicken breasts  

2 packets dry chicken gravy mix 

1 10¾ ounce can cream of chicken soup

1 ¾ cups of water

⅛ teaspoon black pepper

Put the gravy packets, cream of chicken soup, water and pepper in a 4 quart or larger slow cooker.

Whisk until the gravy is as smooth as you can get it.

Add the chicken breasts (no need to pre-cook or brown)

Cook on low for 8 to 10 hours

I have cut this recipe in half and only used the can of cream soup, no gravy packets. You can also use left over chicken and cook on low for 4 hours. Just as good as the full recipe above but a lot less sodium.

Crock Pot Cherry Dump Cake

Living in our RV fultime, I am always looking for Crock pot recipes. There are many casseroles and meat recipes, but few desserts. Here is one that I found on LAZYOVEN that is quite good.

Ingredients:

1 (20-ounce) can cherry pie filling

½ package yellow cake mix

¼ cup melted butter

1/3 cup chopped nuts ( optional)

Instructions:

Place pie filling in greased slow cooker.

Combine dry cake mix and butter. Mix until crumbly. Sprinkle mixture over filling and top with chopped nuts.

White Queso Dip

Mexican Restaurant Style White Cheese (Queso) Dip

1 pound white, deli-sliced American cheese

⅔ cup of milk ( not skim or 1%) or half-and-half

3-4 tablespoons of canned, chopped green chiles or jalapeno pepper

1 teaspoon cumin

1 teaspoon chipotle powder (optional)

If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.

If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together.

**Although I have not made this myself, the recipe looks to be quite authentic and I will be making this at some point in time.

Chocolate Chip Mug cake

I found this recipe at Daily Simple Recipes. And since I love mug recipes I thought I would keep and share this one with all of you. A mug recipe keeps me from overindulging on a good thing. 

4 tbsp all purpose flour

2 tbsp brown sugar (lightly packed)

1/4 tsp baking powder

3 tbsp low fat milk

1/8 tsp vanilla

1/2 tbsp vegetable oil

2 tbsp semisweet chocolate chips

Combine all ingredients except chocolate chips into a microwave safe mug. This is a small cake so you can use an 8 oz mug and it should just reach the top when finished cooking. You can also use an oversized mug, but the cake will be lower in the mug. Mix with a small, sturdy whisk until a smooth batter forms and no lumps remain.

 Stir in half of the chocolate chips. Sprinkle remaining half over surface. Cook in microwave for about 1 minute. Let cool a few minutes before eating.

And that’s it done, enjoy!!!

Mamma's Egg bake aka Oven Omelet

Egg Bake (from Kim)

Pictures shown as of the recipe cut in half, in a 9 x 9 pan.

My husband swore he didn't like egg bakes so I called this an oven omelet because he loves omelets, and he loved the egg bake and now he will ask for it by name. It's all in a title for some people. Enjoy.

6 -9 slices of bread crust removed

cubed ham, sausage or bacon crumbled ( I use 6 or 7 strips of fried bacon)

3 cups milk 

1/2 teas. salt

1 Tbls. chopped onion

6 large or 9 med eggs

1 to 2 cups of shredded  cheddar cheese

Butter or grease a 9x13 pan ( I just spray it with Pam). Put bread in bottom. Cube meat and lay on top of the bread. Put cheese on top of meat. Mix milk, salt, eggs, onion and pour on top. Cover with foil and place in fridge over night.  Bake uncovered at 350 for 45 minutes.
Baked and out of the oven.....

Proof that we enjoy this Egg bake...... gone 

Chicken Lo Mein

1 pkg. package spaghetti or vermicelli  spaghetti noodles

2 boneless skinless chicken breasts (or left over chicken)

I med can of chow mein/chop suey veggies

SAUCE

1 c chicken broth

6 Tbsp hoisin sauce

6 Tbsp soy sauce, low sodium

2 Tbsp teriyaki sauce

2 Tbsp rice vinegar

2 Tbsp brown sugar, lightly packed

1/2 tsp hot sauce (or just a sprinkle of hot pepper flakes)

2 tsp pure sesame oil

2 tsp ginger 

1 Tbsp cornstarch

1 Tbsp cold water

Directions

1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.

2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.

3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .

4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.

5 In the Wok/frying pan add your veggies and half the sauce until veggies are heated through. Once they are heated add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!

Hamburger Potato Casserole

1 lb. lean ground beef 

3 cups thinly sliced potatoes (either peeled or with thin skins)

1/2 cup chopped onions

1 can Cream of Mushroom soup

3/4 cup milk

1 1/2 cups shredded cheese

salt and pepper to taste

Preheat oven to 350º and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, wisk together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Chicken Roll ups

***2 large chicken breast

1 can crescent rolls

1 10.5 oz. can cream of chicken soup

1/2 soup can of broth (use what the chicken cooked in)

1/2 soup can milk

1 Tbls. flour

6 oz. shredded sharp cheddar cheese

pinch of salt and pepper

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

***You can use your leftover chicken for this recipe and skip the cooking chicken part of the recipe.

Cheesy chicken roll ups

1 (8 ounce) can refrigerated crescent roll dough 

4 slices processed American cheese, cut in half 

4 cups cooked, boneless chicken breast halves, shredded

 1 (10.5 ounce) can condensed cream of chicken soup 

1 cup milk

1 cup shredded Cheddar cheese

Directions

Preheat oven to 375º 

Grease a 9 x 13 inch baking dish.

Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.

In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.

Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Self Rising Flour

Do you ever find a recipe that just sounds so darn good that you have to try it? And then see that it has self rising flour as an ingredient? That happens to me so often. Well my friends here is a simple recipe to solve that dilemma.  I hope that this will help you out as much as the recipe has come to the rescue for me.
No more need to not try that new recipe or have a whole bag of self rising flour in the cupboard going bad by the time you need it again.

Self rising flour 

1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt  Mix well.
 That's it, that's all there is to it.

Crab cakes/balls

1 lb. Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking out any stray shell fragments. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Shape into golfball sized balls and place on a cookie sheet. Bake at 350º for 30 minutes. Drizzle with melted butter. Enjoy.

Pioneer Woman Hamburger soup

After frying the hamburger with the onion, celery, and garlic, I add all to the crock pot and let it do it's thing until supper time. It takes about 5 hours on low. Each crock pot is different so times will vary.

2-1/2 pounds hamburger

1 whole Large Onion, Diced

2 stalks Celery, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Can Whole Tomatoes or home canned

3 cups Beef Stock Or Beef Broth, Plus More As Needed

1 whole Yellow Bell Pepper, Seeded And Diced

1 whole Red Bell Pepper, Seeded And Diced

1 whole Green Bell Pepper, Seeded And Diced

4 whole Carrots, Peeled And Sliced On The Diagonal

5 whole Red Potatoes, Cut Into Chunks

3 Tablespoons Tomato Paste

1/2 teaspoon Salt (more To Taste)

1/2 teaspoon Black Pepper, More To Taste

2 teaspoons Dried Parsley Flakes

1/2 teaspoon Ground Oregano

1/4 teaspoon Cayenne Pepper (more To Taste)

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.