Tater Tot Hot Dish

I grew up in the great state of Minnesota.  Apparently, Tater Tot "Hot Dish", as they call it (I call it casserole but "hot dish" is so much more fun to say) is a big deal in Minnesota.  It's, like, the state meal...or something like that.  I honestly do not remember ever eating it during my childhood.  Maybe I didn't like it, so I blocked it out of my memory...I don't know.  Anyway, Tater Tot Hot Dish has become a staple meal in my household.  It's not expensive to make, it's filling, and it's awfully tasty. 

Ingredients:

*2 lbs. ground beef

*2 large cans of Cream of Mushroom soup

*2 envelope packets of dry onion soup mix

*Frozen mixed veggies

*Frozen tater tots

Procedure:

1.  Preheat your oven to 375* F.

2.  Brown and drain the ground beef.

3.  In a large bowl combine the ground beef, soup, dry onion soup, and mixed veggies.  Mix well

4.  Pour this mixture into a 10x15 baking dish.

5.  Top with tater tots.

6.  Bake in your preheated oven for 1 hour.

*NOTES:  I use 2 dry onion soup packets for a large batch but, it can sometimes come out a little salty.  Just use 1 packet if you are watching your sodium intake.

Creamy Chicken Enchiladas

I have been making these for years.  They are so easy and so very tasty.  There are a couple ways you can make these...I'll share the different variations with you.  And, as always, I double this recipe for my gigantic family.

Ingredients:

*1- 12 oz can evaporated milk (NOT sweetened condensed milk)
*2 small cans cream of chicken soup OR 1 large can
*1 can green chilies
*1 onion, chopped
*3 cups shredded chicken OR 2 cans of chicken OR 1 lb ground beef
*1 1/2 cup grated cheese (I use cheddar)
*Corn OR flour tortillas (I use corn...the flour tortillas tend to get soggy)

Procedure:

1.  Preheat oven to 350*

2.  Brown and drain the beef, if that is the meat of your choice.

3.  Boil and shred chicken, if using shredded chicken.

4.  Spray  a 9x13 or 10x15 baking dish

5.  Mix the evaporated milk, soup, onions, meat, and chilies in a saucepan.  Heat through.

6.  Cover the bottom of the baking dish with a very thin layer of the sauce.

7.  Cover the sauce with one layer of tortillas.

8.  Cover the tortillas with a layer of sauce.

9.  Continue layering until you end with the last of your sauce. Top with cheese.

10.  Bake until heated through, about 30-40 minutes.

*NOTE:  I usually serve these enchiladas with Mexican Rice.

Black Beans and Beef Chili

This chili has become a household favorite.  Even my pickiest son requested this for his birthday dinner.  If that doesn't say something great about this chili, I don't know what will.

Ingredients:

*2 cans black beans
*2 cups browned and drained ground beef
*1 onion, chopped
*1 cup frozen corn
*1 can diced green chilies
*1 28 oz can diced tomatoes
*2 cloves garlic, minced
*3/4 tsp black pepper
*1 tsp salt
*2 tbsp chili powder
*1 tsp cumin
*1 bay leaf
*1 cup water
*1 beef boullion cube

Procedure:

1.  Dump all ingredients into your slow cooker.
2.  Cook on low for 6 hours, or on high for 3 hours.
3.  Serve with whatever your heart desires.  I usually serve this chili over a bed of lettuce with sour cream, cheese, and tortilla chips...or with Shawn's Corn Bread (that recipe is around here on the blog somewhere).

*NOTE:  I double this recipe for my large family.

Beef Stroganoff

Some of my children have a love/hate relationship with Beef Stroganoff...simply because they detest mushrooms.  If you have a mushroom hater in your household, just don't let on that they're in this recipe...wink wink!

Ingredients:

*1 lb. ground beef
*1 chopped onion
*Garlic powder
*16 oz sour cream
*1 family size can Cream of Mushroom soup
*Cooked rice or egg noodles (my family prefers egg noodles)

Procedure:

1.  Brown ground beef with the chopped onion, then drain.

2.  Mix cream of mushroom soup and sour cream together in a large pan.  Add ground beef and garlic powder, to taste.  Stir and cook until heated through.

3.  Serve over cooked rice or egg noodles.

*NOTE:  I double this recipe for my family of 8.

Caramel Corn

Who doesn't LOVE caramel corn?...or anything caramel, for that matter?  This is the tastiest and most fool-proof recipe you will ever find!

What you'll need:

*7 quarts plain popped popcorn (air-popped)
*2 cups dry roasted peanuts (optional)
*2 cups brown sugar
*1 cup light corn syrup
*1 tsp. salt
*1 - 1.5 cups margarine (I use 1.5...it makes it saltier)
*1/2 tsp. baking soda
*1 tsp, vanilla extract

What you do:

1.  Place the popped popcorn into two shallow greased baking pans.  You may use roasting pans or jelly roll pans.  Add the peanuts to the popped corn, if using.  Set aside.

2.  Preheat the oven to 250* F (120* C).  Combine the brown sugar, corn syrup, margarine, and salt in a saucepan.  Bring to a boil over medium heat, stirring enough to blend.  Once the mixture begins to boil, boil for 5 more minutes while stirring constantly.

3.  Remove from the heat and stir in the baking soda and vanilla.  The mixture will be light and foamy.  Immediately pour the mixture over the popcorn in the pans, and stir to coat.  Don't worry too much at this point about getting all of the corn coated.

4.  Bake for 1 hour, removing the pans from the oven, and giving them each a good stir every 15 minutes.  Line the counter top with waxed paper.  Dump the corn out onto the waxed paper and separate the pieces.  Allow to cool completely, then store in airtight containers or resealable bags.

Wild Rice and Chicken (or Turkey) Soup

The first time I made this soup for my family, my kids told me that it looked like vomit, but that it tasted good.  I was offended and pleased at the same time.  I hope your family likes this soup.  FYI...I double this recipe to feed my village of 8.

What you'll need:

*1 6.2-ounce package quick-cooking long grain and wild rice mix
*2 TBSP butter or margarine
*4 oz. mushrooms, stems removed and sliced (about 1.5 cups)
*2 stalks celery, sliced (1 cup)
*2 14-ounce cans chicken broth
*1/4 tsp. black pepper
*2 cups chopped, cooked chicken or turkey
*1 cup whipping cream

What you'll do:

1.  Prepare the rice (using the seasoning packet) according to package directions.  Omit the butter it calls for.

2.  In a large saucepan, melt butter over medium heat.  Add the mushrooms and celery.  Cook for about 5 minutes, or until the veggies are almost tender and most of the mushroom liquid has evaporated; stir occasionally.  Add broth and pepper.  Bring to a boil; then reduce heat.  Simmer, covered, for 5 minutes.  Stir in the rice, chicken (or turkey), and cream.  Heat through.

Shawn's Cornbread

I can honestly say that my husband came up with this recipe for cornbread on his own. It is so good and it has become a new family favorite. The kids will eat this on its own...like they're eating a cookie.

What you'll need:

*2 cups all-purpose flour
*2 cups cornmeal
*2/3 cup sugar
*2/3 cup brown sugar
*2 tsp. salt
*7 tsp. baking powder
*2 eggs
*2 cups milk
*2/3 cup canola oil (or veg oil...whichever you have)

What you do:

1. Mix all the dry ingredients together.

2. Add the wet ingredients to the dry ingredients. Mix really well.

3. Pour batter into a well-greased and floured 9x13 baking dish.

4. Bake at 400 degrees F for 25-30 minutes.

Sausage Potato Casserole

This recipe came from a cookbook that was put together by my MIL's 4th husband's family. Don't ask.

What you'll need:

*1 lb. ground pork sausage
*3/4 cup milk
*1/2 tsp. salt
*3 cups potatoes, peeled and thinly sliced
*1 can cream of mushroom soup
*1/4 tsp. ground pepper
*1 cup shredded cheddar cheese

What you do:

1. In a large skillet, cook sausage until it is no longer pink; drain.

2. In a bowl, combine the soup, milk, salt, and pepper.

3. In an ungreased 9x13 baking dish, layer half the potatoes, then the soup, then the sausage; repeat the layers.

4. Cover and bake at 350 degrees F for 1 1/2 hours (aka 90 minutes).

5. Sprinkle with cheese and return to oven until cheese is melted (about 5 minutes).

*NOTE: I don't actually measure the potatoes after I have sliced them...and it doesn't have to be "3 cups" worth of potatoes. You can stack them as deep as you like...which is what I do. Just make sure that you make more of the soup/milk mixture to accomodate all those taters!

Homemade Fresh Bacon Bits

This recipe for bacon bits is recipe #242966 on Recipezaar's web-site.

What you do:

1. Partially freeze your package of bacon so that it holds together better while slicing.

2. Using a sharp knife, cut the frozen bacon into long strips about a 1/4 inch wide.

3. Turn the bacon and cut the strips into pieces also about a 1/4 inch wide.

4. Sprinkle with pepper, if desired (I don't do this).

5. Fry over medium-high heat until crisp.

6. Remove with a slotted spoon and drain on paper towels.

Creamy Potato Soup

"Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family." ~Karen from Colorado.

This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!

What you'll need:

*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste

What you do:

1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)

2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.

3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.

4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.

5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.

6. Add milk a little at a time if the soup is too thick for your taste.

*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).

Homemade Corn Tortillas

I actually got this recipe off my bag of Masa de Maiz (Corn Masa Flour). These are pretty darn tasty.

What you need:

*2 cups instant corn masa flour
*1/4 tsp. salt
*1 3/4 cups warm water
(This amount will make approximately 16 corn tortillas)

What you do:

1. Combine the masa, salt, and warm water in a bowl and mix with your hands. Add extra water by the Tbsp. to reach a soft dough (mashed potato consistency). Mix for about 4 minutes. Allow masa to sit for 10 minutes.

2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 2 Tbsp. size balls. Place a sheet of wax paper on both sides of the masa ball and place in a tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner.

3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for about 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side. Store in a tortilla warmer (if you have one) or a gallon size Ziploc bag.

Homemade Flour Tortillas

This is a really easy recipe for flour tortillas. It took me a few times to get the tortillas rolled into a shape reminiscent of circles, but it honestly doesn't matter what they look like...they will still taste fabulous!

What you need:

*4 cups all-purpose flour
*1 tsp. salt
*2 tsps. baking powder
*2 Tbsps. lard (Crisco...actual LARD)
*1 1/2 cups water

What you do:

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden (about 30 seconds); flip and continue cooking on the other side (about 20 seconds). Place the cooked tortilla in a tortilla warmer (if you have one) or a gallon sized Ziploc bag. Continue rolling and cooking the remaining dough.

Pumpkin Pie Oatmeal

Mother of pearl! This stuff is fabulous! If you love pumpkin pie, you will love this oatmeal!

What you'll need:

*1/2 cup steel cut oats (they HAVE to be steel cut oats)
*2 cups unsweetened vanilla-flavored almond milk
*1/2 cup pumpkin puree (make sure it's "packed" pumpkin)
*1/2 tsp. ground cinnamon
*1/4 tsp. ground allspice
*Pinch of ground cloves
*Brown sugar, for serving
*Chopped pecans, for serving (optional)

What you do:

1. The night before you want to have this for breakfast, oil the crock-pot.

2. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6-8 hours.

3. In the morning, stir the oatmeal to get a consistent texture.

4. Serve in bowls topped with brown sugar and chopped pecans (optional...the pecans are, not the brown sugar!)

*A COUPLE OF NOTES:

1. You MUST use STEEL CUT OATS! Instant oats and rolled oats will burn.

2. I don't think it's necessary to use almond milk. This is a vegan recipe, so that's why it was used. I'm pretty sure that regular cows milk will work just as well.

3. The chopped nuts may be optional, but the brown sugar IS NOT. Not unless you like your food extremely bland. The brown sugar adds so much flavor.

Cheesy Chicken & Broccoli Rice

I made this rice dish for dinner tonight. Everyone LOVED it! When making this dish please keep in mind that I cook for a family of 9 people. So, if you're cooking for a family of 5 you're probably going to want to cut this recipe in half...unless you want LOTS of leftovers!

What you'll need:

*2 lbs. boneless skinless chicken breasts
*3 c. white rice, cooked
*1 lb. (16 oz.) Velveeta cheese, cubed
*1 pkg. (10 oz.) frozen chopped broccoli, thawed

What you do:

1. Add 3 cups white rice to 6 cups of boiling water. Cover and simmer on low heat for about 20 minutes, or until rice is tender.

2. Cut chicken breasts into cubes and cook in a large nonstick skillet on medium-high heat until the chicken is no longer pink.

3. Add the chicken, Velveeta and broccoli to the rice; cover. Remove from heat. Let stand for 10 min. Stir until Velveeta is completely melted and mixture is well blended.

4. Add salt and pepper, to taste.

Apple Dapple Cake

I found this recipe in a cookbook I've had for about 8 years...and this is the first time I've made it. And let me tell you...my family and I have been missing out! This cake recipe came out of "Recetas Mexicana de Mi Gente" (Mexican Recipes of My People). I don't know if there is any chance that this is an authentic Mexican recipe, but it sure is good!

What you'll need:

3 eggs

1 1/2 c. cooking oil (I use Canola)

2 c. sugar

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 c. walnuts, chopped

4 c. apples, peeled and chopped (I used Gala)

1 c. brown sugar

1/4 c. milk

1 stick butter or margarine

2 tsp. vanilla

What you'll do:

Cream eggs, oil, and white sugar. Sift together and fold in flour, salt, and baking soda. Add vanilla. Add walnuts and apples. Stir until just blended. Bake at 350* F for about 40 minutes in a 9x13 cake pan. Place cake (still in pan) on a cooling rack. Boil brown sugar, butter, and milk for 2 minutes and pour over hot cake. Let cool in pan.

*The brown sugar topping will be absorbed and make the cake moist and delicious!

Sloppy Joes

I just have to tell you that these are the BEST sloppy joes. EVER. We have never been a Manwich family...we've always used the sloppy joe powder and tomato sauce. After trying this recipe (about a year ago) we have never gone back to the powder and paste. You will LOVE these!

What you'll need:

*2 1/2 pounds ground beef
*1 medium onion, chopped
*3 cloves garlic, minced (I use the stuff in the jar...easy!)
*1 1/4 cups ketchup
*1 medium sweet green pepper, seeded and chopped
*2 celery stalks, chopped
*1/3 cup water
*3 Tbsp. brown sugar
*3 Tbsp. yellow mustard
*3 Tbsp. vinegar
*3 Tbsp. Worcestershire sauce
*1 Tbsp. chili powder
*16 to 20 hamburger buns

What you do:

*In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain off fat.
*In a 3 1/2 - 4-quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
*Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture into buns.

Nacho Cheese Chicken Chowder

I made this for dinner tonight. It didn't go over too well. I think it may have been due to the fact that it's still pretty warm where we live. This is an excellent chowder on a chilly day.

What you'll need:

*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips

What you do:

*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.

*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.

*Serve with tortilla chips.

Ramen Noodle "Stuff"

What you'll need:

1 lb. ground beef (or ground turkey)
5 packages of Oriental Ramen Noodles
1 can corn (or frozen)
1 can diced tomatoes

What you do:

*In a large skillet, brown and drain ground beef (or turkey).
*Stir in flavor packet from the Ramen Noodles, tomatoes, and corn (with juices).
*Break up Ramen Noodles and add them to the skillet.
*Add some water.
*Bring to a boil, then reduce heat to low.
*Cover and simmer until noodles are tender.

Ice Cream Cake

I haven't made this in ages...which is the main reason there are no pictures to accompany this recipe. I got this recipe from an issue of Kraft's Food and Family. It is delicious...and it's pretty easy too.

What you'll need:

1 package (18.25 oz.) cake mix, any flavor
1/2 gallon ice cream (any flavor, softened)

What you do:

*Prepare cake according to package directions; bake in a 9x13 baking dish, and cool completely.
*Use ice cream that comes in a rectangular carton. Remove the carton and cut the ice cream in half, lengthwise (in other words, long side to long side).
*Place the two layers side by side on waxed paper.
*Place the cooled cake over the ice cream.
*Trim the cake and ice cream so that the edges match. (this is my kids favorite part...they get to eat the "scraps")
*Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. (you may need help with this step...I know I did)
*Remove the waxed paper and smooth out the seam between the ice cream slabs. (a butter knife works well)
*Cover with waxed paper and freeze until firm.
*Decorate as desired.

NOTE: When it comes to the decorating, I always use ice cream that has softened enough so I can spread it like frosting, then I freeze it again.

And...I'm back! and Strawberry Pretzel Dessert

It's been awhile since my last post/recipe. For that, I apologize. I have some pictures of tasty goodies on my husbands laptop. As soon as I can access said laptop I will post more pictures and more recipes. What am I saying??? I don't need no stinking pictures! The following recipe will be passed down in my family for generations to come...I'm sure of it! You've probably seen this recipe before. If you haven't and you haven't tried it...you've been missing out. I think the first time I ever saw this was in an old church recipe book...I'm not sure who to give credit to.

What you'll need:

2 C. crushed pretzels
3/4 C. butter
1 1/2 C. sugar
1 (8 oz.) cream cheese, room temp.
1 (8 oz.) Cool Whip
2 (3 oz.) boxes strawberry JELLO (or you can use 1-6 oz. box)
2 C. boiling water
1 pt. frozen, sweetened strawberries

Here's what you do:

*Mix crushed pretzels, butter, and 1/2 C. sugar.
*Pat into 9x13 baking dish.
*Bake at 350* F for 8 minutes.
*Beat cream cheese, 1 C. sugar, and Cool Whip together and spread on pretzel crust.
*Dissolve JELLO in boiling water. Add strawberries; chill until slightly set.
*Pour the JELLO mixture over the cream cheese mixture. Chill until hard.
*May be made a day ahead...but I don't like to do that because you run the risk of the pretzels getting soggy.