Mukimame

Mukimame (Edimame)
Water
Salt
Garlic
Olive Oil

Boil a few cups of water, add beans. Cover and let boil 3-5 minutes. Drain. Put beans back in pan, toss with oil and after 2 minutes add garlic and salt. Cook until garlic is heated through and cooked about 2 minutes. Careful not to burn! You can find Mukimame at Target in their frozen vegetable section.

Taco Soup

I know that Rachel has already posted Taco soup, but I had to post mine too.
It makes a lot so reduce the recipe or freeze the leftover soup for next week!

2 small cans light kidney beans
2 small cans dark kidney beans
1 can black beans
2 cans diced tomatoes ( I use basil and onion flavor)
1 can corn (or fresh is better!)
1 lb. hamburger cooked with 1 packet mild taco seasoning and a little water
40 oz Tomato Juice
(I add the juice as needed, if we eat leftovers then I will pull out the juice and add more later)
While hamburger is cooking, add other ingredients to large pot. Put hamburger in and warm soup. While this is warming up, I cook brown rice.
To serve, put rice in bowl first, add soup and top with grated cheese, sour cream, and frito lays.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef (or half beef, half sausage--good this way too!)
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
3/4 cup finely crushed saltine cracker crumbs (or bread crumbs)


Preheat oven to 350 degrees F. Lightly grease a bread pan.
Press half the brown sugar in the bottom of the prepared loaf pan and spread the half the ketchup over the sugar. Save the other half of both these ingredients to put on the top.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Top with ketchup/brown sugar and bake in preheated oven for about 70 minutes or until juices are clear.

***After that time, I usually turn off the oven and let it sit in there while we are setting the table and the oven is cooling down--lets the juices really mix with the meat.

Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins- I made these tonight and they were yummy!!!

Muffin Ingredients:
2 1/4 cups all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. coriander
2 eggs lightly beaten
2 cups granulated sugar
1 cup pumpkin
½ cup vegetable oil
½ tsp. vanilla extract

Filling Ingredients:
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Topping Ingredients:

¾ cup coconut
½ cup pecans finely chopped
¼ cup sugar

Instructions:

1) Preheat oven to 350 degrees
2) Combine flour, soda, cinnamon and coriander in bowl
3) In separate bowl combine eggs, sugar, pumpkin, vegetable oil, and vanilla
4) Mix both mixtures together
5) In separate bowl mix all ingredients for filling
6) In a separate bowl mix all ingredients for topping
7) Spoon muffin mixture into muffin tins. Only fill ¼-1/2 of the tin.
8) Now spoon 1 Tbsp. of filling on top of muffin mixture
9) Now fill muffin tin to the top with muffin mixture on top of the filling
10) Now sprinkle with topping
11) Bake for 20-25 minutes!

Chicken Roll-Ups

This recipe is from my mother-in-law and is my husband's favorite.

4 cups boiled chicken breast, cubed or shredded

8 oz. cream cheese

1/8 tsp. pepper

onion salt to taste

2 packages crescent rolls

1/4 cup melted butter/margarine

1 1/2 cups bread crumbs

1 can cream of chicken or mushroom soup thinned with milk to gravy consistency

Mix cream cheese and seasonin, add chicken. Put a small amount of chicken mixture in crescent roll dough. Roll up and seal edges. Roll each roll-up in maragarine /butter and bread crumbs. Place in cookie sheet. Bake at 400 degrees for 15-20 minutes. Heat up cream of chicken/milk mixture and serve as gravy over roll-ups.

Chicken Stuffing Skillet

1 Tbsp butter or margarine

4 boneless chicken bre ast (halves)

1 box chicken flavored stuffing mix

1 can cream of celery soup

1/2 cup milk

1/2 cup shredded cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions, let stand two minutes. Top stuffing with chicken. Mix soup and milk and pour over chicken and suffing. Sprinkle with cheese. Cover and heat through.

Serves 4

Crockpot Stew

1 pkg stew meat (Fresh or Frozen)
6-8 Potatoes peeled and cut
Carrots (peeled and cut into 1 inch)
1 pkg onion soup mix
1 large can cream of chicken soup
1 large can cream of mushroom soup
1/2 can water
Fresh green beans (or if you must then canned or frozen)

Add all ingredients in crock pot except green beans. Stir well and turn on high for 4 hours or low for 6 hours. You can add more water later if you want it thinner. Add beans at last 30 minutes of cooking.

Corn Chowder

4 slices of bacon (cut in pieces)
1 large onion, diced
3 medium potatoes, cubed
2 C water
1 1/2 tsp salt
1/4 tsp pepper
2 cans of corn with liquid
1 can evaporated milk
1/4 C Flour with 1/2 C water--make a rue

Cook bacon until crisp. Add onion and cook until soft. Add potatoes & 2 C water, salt and pepper. Cover and simmer until potatoes are tender. Add corn and evap milk. Bring to a boil and add the rue (water and flour thickener). Stir until thickened. Top with cheddar cheese

Chicken Cordon Bleu Casserole

1-2 pounds chicken nuggets
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 C milk

Place nuggets as the bottom layer of a baking dish. Add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 C milk. Mix well and pour over the rest of ingredients in the dish. Bake at 350 for 30 minutes.

TACO SOUP

1/2 pound ground beef
28 ounce can of diced tomatoes
1 can whole kernal corn with liquid
2 C water
1 small onion
1 can Kidney beans undrained
2-3 TBSP Taco seasoning (I like a little more, personally. But this is a good place to start)

Brown the mean & onion in a pot and drain well. Put back and add remaining ingredients. Simmer for 15 minutes. Top with sour cream, cheese, and corn chips.

LEFTOVER IDEAS:

I love to use leftover taco soup for my taco salad as well. I just drain all but a cup and a half of the broth and add another half pound or so of ground beef and some more taco seasing. Grab your lettuce and fresh cheese, sour cream or dressing, and you are all set! This mixture freezes really well too, so we usually have taco soup one day, a few days later have taco salad, and then freeze the rest for another taco salad later.

Another thing we do with our leftover mixture (once made ready for taco salad) is make some quick boxed Spanish rice and put the rice, beans, meat mixture and cheese on tortillas for ultimate burritos. Yummy!

Chicken Green Bean Casserole

1/2 C Miracle Whip (or Mayo)
1 can chicken
1 can Cream of Celery soup
1 pkg Uncle Ben's Long grain & Wild rice
1 Can of Durkee french fried onions
1 Can french cut green beans

Cook Rice according to package directions. In a large bowl mix green beans with half of the juice, soup, miracle whip, and chicken. Blend well. Once the rice is finished, add it to the bowl mix. Put in an 8x8 pan and sprinkle onions all over the top (we LOVE these!) Bake at 350 degrees for 25-30 minutes.

(this is great for turkey leftovers and also freezes well--just don't freeze with onions!)

Moist Corn Bread

This is not your average cornbread. It tastes more like a cake. Dave didn't like cornbread until he had this recipe. So very delicious!!

2 cups Bisquick
1 cup sugar
1 cup milk
1/2 tsp baking soda
4 heaping TBL corn meal
3 eggs
2 sticks (1 cup) butter or margarine (melted)

Mix altogether. Pour into ungreased 9 x 13 in pan. Bake @ 350 degrees F for 30 min.

Creamy Potato Soup

10 potatoes, diced
3 carrots, sliced
1 cup corn
1-2 cups bacon or ham, finely chopped
sm onion, chopped
1 can milk or 1 cup reg milk
water (enough to cover potatoes)
1-2 cup cheese
garlic, parsley, oregano, basil, salt and pepper


Place all vegetables in crock pot. Add spices and enough water to just cover the veggies. Cook on high for 3-4 hrs, low 6-8. Stirring occasionally. In last 30 min, add milk and cheese. If you want to make it thicker, take a potato masher and smash some of the potatoes before you add the milk and cheese. Yummy!!

I had way too much fun with this!

I posted all of my favorite recipes so now it's all of your guys' turn! Just make sure that when you list a recipe, put a label on the bottom. (It's right under the text box and says "Labels for this post:".) Then on the right hand side they are all organized. If anyone has a better idea for keeping it organized, do it. I'm an amateur at this blog thing! K have fun with this guys!!! =)

Frozen Key Lime Pie

Crust:
graham-cracker crumbs (from 25)
1/3 C butter, melted
2 T sugar

Filling:
1/2 C sweetened condensed milk
1 T freshly grated lime peel
1/4 C lime juice
1 pint lemon sorbet, softened
green & yellow food coloring

Topping:
1 C heavy whipping cream
1/4 C confectioners' sugar
(or just buy some whipped cream!)

1.) Coat a 9" pie plate with nonstick spray. Mix ingredients in a bowl until blended. Press over bottom and up sides of pie plate. Freeze 5 minutes.
2.) Stir first 3 ingredients in a medium bowl. Add sorbet; stir briskly until smooth. Stir in food coloring, a few drops at a time until desired shade. Spread in crust.
3.) Freeze 6 hours or until hard, or wrap air-tight and freeze up to two weeks.
4.) About 20 minutes before serving, remove pie from freezer. Beat cream and sugar in a large bowl with mixture on high speed until soft peaks form. Spread on pie; garnish with a lime.

Soft Chocolate Chip Cookies

2 C, 3 T all-purpose flour
1 t baking soda
3/4 C butter, softened
2/3 C brown sugar, packed
3 T white sugar
1 (3oz) pkg. instant pudding mix (vanilla, chocolate, or white chocolate)
2 eggs
1 t vanilla extract
3/4 C, 3 T semisweet chocolate chips

1.) Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
2.) In a large bowl, cream together the butter and both sugars. Beat in the jello mix. Stir in eggs and vanilla. BLend in the flour mixture. Finally, stir in the chocolate chips.
3.) Bake for 10-12 minutes onto an ungreased cookie sheet.

(The reason some of the ingredients ask for a weird amount is because I halved the recipe on allrecipes and this is what it came out to be.)

Southern Peach Cobbler

8 fresh peaches (or 29oz canned)
1/4 C white sugar
1/4 C brown sugar
1/4 t ground cinnamon
1/8 t ground nutmeg
1 t fresh lemon juice
2 t cornstarch

1 C all-purpose flour
1/4 C white sugar
1/4 C brown sugar
1 t baking powder
1/2 t salt
6 T unsalted butter, chilled and cut into small pieces
1/4 C boiling water

1.) Preheat oven to 450 degrees
2.) In 2 qt. baking dish, combine first set of ingredients. Toss to coat evenly. Bake in preheated oven for 10 minutes.
3.) Meanwhile, in a large bowl, combine the second set of ingredients except water. Blend in butter with your fingertips until mixture is crumbly. Stir in water until just combined.
4.) Remove peaches from oven and drop spoonfulls of topping over them. Sprinkle entire cobbler with 3 T white sugar and 1 t ground cinnamon. Bake until topping is golden, about 30 minutes.

Award Winning Peaches and Cream Pie

This is my absolute favorite!!!

3/4 C all-purpose flour
1/2 t salt
1 t baking powder
1 (3oz) pkg. non-instant vanilla pudding mix
3 T butter, softened
1 egg
1/2 C milk
1 (29oz) can sliced peaches, drained and syrup reserved
1 (8oz) pkg. cream cheese, softened
1/2 C white sugar
1 T white sugar
1 t ground cinnamon

1.) Preheat oven to 350 degrees. Grease sides and bottom of a 10" deep-dish pie pan.
2.) In a medium bowl, mix flour, salt, baking powder and pudding mix together. Mix in butter, egg, and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
3.) In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 C sugar and 3 T reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1" of pan of edge. Mix cinnamon and sugar. Sprinkle on top.
4.) Bake for 30 to 35 minutes or until golden brown. Chill before serving.

It's good warm too but I prefer it chilled. Also, if you use a tin pie pan (those are smaller) it will overflow, so you need to use a glass one that is a little bit deeper. =)

Red Chicken Enchiladas

3 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint (8oz) sour cream
1 C shredded cheddar cheese
1 T dried parsley
1/2 t dried oregano
1/2 t ground black pepper
1/2 t salt (optional)
1 (15oz) can tomato sauce
1 T chili powder (less if you can't handle the spice.... or if you are nursing like me =(
1/3 C chopped green bell peppers
1 clove garlic, minced
6-8 10" flour tortillas
1 (12oz) jar taco sauce
3/4 C shredded cheddar cheese
chopped olives (optional)

1.) Preheat oven to 350 degrees
2.) Cook chicken over medium heat. Add the onion, sour cream, cheddar cheese, parsley, oregano, and ground black pepper.
3.) When cheese melts, stir in salt, tomato sauce, chili powder, green peppers, and garlic.
4.) Fill tortillas. Roll and put in baking dish seam side down. Cover with taco sauce and cheese. Bake uncovered in the preheated oven for 20 minutes.

Yuuuuuuuuuuuuum!!!

PF Changs, Chang's Spicy Chicken

Tastes just like the real thing!

Sauce:
2 t vegetable oil
2 T chopped garlic (3-4 cloves)
3 T chopped green onions, about 3 onions (optional) We like green peppers and carrots instead.
1 C pineapple juice
2 T chili sauce w/ garlic
2 T white distilled vinegar
4 t granulated sugar
1 t soy sauce
2 T water
1/2 t cornstarch

1 C vegetable oil
2 chicken breast fillets
1/3 C cornstarch

Serve with rice.

Creamy Chicken Enchiladas

This is hands down the best green enchilada recipe I have had! The cream cheese makes it sooo good!!!

3 boneless skinless chicken breasts, cooked and shredded
2 cans green chilies
8oz pkg. cream cheese, cut into strips
1/2 jar salsa verde, divided (we like things "saucy" so we use 2 jars!)
1/2 can black beans
1/2 can refried beans (we like to use the whole can)
6 flour tortillas
shredded mozzarella cheese

1.) In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat.
2.) In another pan, warm beans combined and add a little salsa verde.
3.) Place a little chicken mixture and bean mixture in each tortilla. Roll up. Place seam side down in bakind dish. Cover with salsa verde sauce and shredded cheese.
4.) Bake at 350 for 15-20 minutes until heated through and cheese is melted.

Stuffed Green Peppers

6 green peppers
1 lb. ground beef
1/3 C onion, chopped (optional)
2 (14.5oz) cans diced tomatoel or rotel tomatoes with chilies for my spicyness.
1 small can of corn
2 t worcestershire sauce
1/2 C uncooked rice
1/2 C water
1 C shredded cheddar cheese
2 cans condensced tomato soup

1.) Cut the tops off the peppers and remove the seeds. Sprinkle salt in each pepper and set aside in 9x13" pan.

2.) In large skillet, saute beef and onions, until browned. Drain excess fat and season with salt, pepper, and chili powder. Stir in tomatoes, rice, water, and worcestershire sauce. Cover and simmer for 15 minutes or until rice is tender. Remove from heat and stir in the cheese.

3.) Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in baking dish. Top with more cheese.

4.) In a med. bowl, combine tomato soup with just enough water to make the soupd a gravy consistency. Pour over the peppers.

5.) Bake uncovered for 25-35 minutes, until heated through and cheese is melted and bubbly.

One thing with these is that they aren't the best leftovers so half the recipe if you are cooking for 2! =)

Stuffed Burger Bundles

I got this one from my mom-in-law. Soooo good!

1 lb. hamburger, thawed and uncooked
1 pkg. StoveTop Stuffing Mix (cornbread), prepared
1/3 C evaporated milk

Sauce:
2 cans cream of mushroom
2 T ketchup
4 t worcestershire sauce

1.) Mix the hamburger and evaporated milk. Divide and pat into little circles on waxed paper. (I just do it directly on the 9x13 without waxed paper) Put stuffing in the middle and fold hamburger up around the stuffing and seal, or try to seal it =). Put in an ungreased 9x13 baking dish.
2.) Combine sauce ingredients and pour over the meat.
3.) Bake, uncovered, at 350 for 45 minutes to an hour.

Serve with rice. (or potatoes, or noodles)

Sloppy Joes

My husband hated Sloppy Joes until he had these and now he wants them like once a week! It's my moms recipe and very good and sweet!

1 lb. hamburger
1 med. onion (optional)
2 1/2 T worcestershire sauce
1/3 C brown sugar
1/2 C ketchup
1 T mustard
1 can cream of mushroom

Brown the meat. Add the other ingredients. Serve with hamburger buns and Baked Beans! (Add ketchup, b. sugar, and mustard to baked beans to make them extra yummy!)

Beef and Broccoli

I got this one off of a Campbell's Tomato Soup can and was VERY pleasantly suprised!!!

1 lb. boneless beef sirloin
1 T vegetable oil
1 can tomato soup
3 T soy sauce
1 T vinegar
1 t garlic powder
1/4 t red pepper flakes
3 C broccoli flowerets
4 C hot cooked rice

1.) Slice beef into very thin strips
2.) In skillet over med-high, heat oil. Add beef and stir-fry until browned and juices evaporate.
3.) Add soup, soy, vinegar, garlice and pepper flakes. Heat to a boil. Add broccoli and cook over med. heat until broccoli is tender-crisp, stirring often. Serve over rice.

It says it serves 4 but it only serves my hubby and me and so we only do 2 C rice. But we are heiffers so maybe it does serve 4, lol.

Olive Garden- Pasta e Fagioli

1 lb. ground beef
1 small onion, diced (1 cup)
1 lg. carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced (or 1/4 t powdered)
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can red kidney beans (w/ liquid)
1 (15oz) can great northern beans (w/ liquid)
1 (15oz) can tomato sauce (w/liquid)

1 (12 oz) can V-8 juice (I use the whole can)
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1/2 pound (1-2 pkgs) ditali pasta. (They look like very short macaroni with NO curve.)

1.) Brown the beef
2.) Add onion, carrots, celery and garlic. Saute for 10 minutes
3.) Add remaining ingredients, except pasta, and simmer for one hour
4.) About 50 minutes into simmering, cook the pasta in boiling water. Cook for 10 minutes or until pasta is al dente, or slightly touch. Drain.
5.) Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Tastes exactly like the real thing! Very yummy!

Cranberry Pork Roast

1 (1lb.-3lb.) boneless rolled pork loin roast
1/2 t salt
1/4 t pepper
1 (16oz) whole berry cranberry sauce
1/4 C honey
1 t grated orange
1/8 t ground cloves
1/8 t ground nutmeg

1.) Cut roast in half (don't have too) and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cool on low for 4-5 hours or until a meat thermometer reads 160 degrees. (or just cut into it and if it looks good, there you go!) Let stand 10 minutes before slicing.

Serve with garlic mashed potatoes.

I got this recipe from Laura Nelson and it is DANG-DIDDLIANG Good!!!

Crockpot Italian Chicken

2-4 chicken Breasts
8oz pkg. cream cheese
1 can cream of chicken soup
1 pkt. zesty italian seasoning (in salad dressing aisle)

Put cream cheese and soup in crockpot. Heat and mix together. Then, add the italian seasoning packet. Mix. Put chicken in and cover. Cook on low for 5-6 hours or on high for 3-4 hours. Serve with rice.

Very easy! You can just throw all of the stuff in there too, if you are lazy like me! =) Still turns out fine!

Chicken Barley Soup

4 chicken breasts OR a broiler chicken, minus the nasty insides, blah!
6 C water OR the broth from cooking the broiler chicken

6 carrots
4 sticks of celery
1 can of corn
1 onion
salt and pepper to taste
1/2 C barley
2 cans of cream of chicken soup (not necessary if you use a broiler chicken)

Cook the chicken and then shred it. Add chicken to water or broth with the carrots, celery, corn, onion, salt, and pepper. Simmer for 30 minutes.

Add the barley and cream of chicken soups. Simmer longer for 10-15 minutes or until barley and vegetables are done.

Cafe Rio Shredded Pork Salad - This one's a doozy =)

*Creamy Tomatillo Dressing*

1 pkt. Hidden valley ranch dressing mix packet
1 C mayonaisse
1/3 to 1/2 C buttermilk
3-4 tomatillos (since we are in OH and they don't have these just get tomatillo salsa in mexican aisle at Giant Eagle, it's green)
1 C fresh cilantro, lightly chopped
1/2 t pepper
2 cloves of garlic, or just use the powder like I do... it would be 1/4 t if you did.

Chop the garlic. Wash and cut cilantro into about 1-2" segments. Put allingredients in blender and mix thoroughly. Refrigerate. (Best if you make it the day before). Makes 2 Cups.

*Cilantro Rice*
2 C uncooked rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Wash and chop cilantro. Blend with 2 cups chicken broth and pour into pan for cooking rice. Add two more cups of water, teh salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 30 minues. Makes about 10 servings.

*Black Beans*

Warm a can of black beans on the stove, including all liquid.

*Pork Barbacoa*
2 1/2 to 3 1/2 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions
1 small can red enchilada sauce
1/2 C dark brown sugar (yes, more!)

Cook all of the ingredients in a crock pot approximately 5 1/2 hours on low or 4 on high. When done, shred the pork. Then combine red enchilada sauce and 1/2 C dark brown sugar and pour on top.


Serve this with romaine lettuce, cheese, tortillas, and anything else you can think of!!! Make it into a salad or burrito!