Johnston Family Recipes

Chicken Noodle Casserole

2011-04-05T17:14:00.000-07:00

We tried this one for the first time today and we ALL liked it. That makes it a "keeper" for sure.

Ingredients

4 skinless, boneless chicken breast halves
8 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1 cup sour cream
salt & pepper
dash of garlic powder, onion powder, poultry seasoning, and a pinch of italian seasoning
8 oz. mixed frozen vegetables
1/2 cup cheddar cheese
1 1/2 cup crumbled buttery round crackers
1/4 cup butter

Directions

Cook chicken and cut into small pieces. Cook noodles.
In a separate bowl, mix together mushroom soup, chicken soup, milk, and sour cream. Add seasonings. Add veggies. Add chicken. Gently fold in noodles. Pour into 9 x 13 pan.
Melt butter. Stir in crumbled crackers. Top casserole with cheese and the buttery crackers.
Bake at 350 degrees F for about 30 minutes, until heated through and browned on top.

*From allrecipes.com

Tater Tot Taco Nacho Casserole

2011-03-19T15:21:00.000-07:00

Sounds disgusting - but we actually really liked it!

1 lb. ground beef
1/4 c. onion chopped
1 envelope taco seasoning
2/3 c. water
1 can (11 oz.) corn, drained
1 can fiesta nacho cheese soup
1 package (32 oz.) tater tots

Cook ground beef and onions. Add taco seasoning and water. Simmer 5 minutes. Add corn & soup. Pour into 9 x 13 pan. Top with tater tots. Bake at 350 degrees for 30-35 minutes.

*This was an easy meal to make as a frozen meal.

Pizza Dough

2011-03-19T15:19:00.000-07:00

1 package yeast ( 2 1/4 tsp.)
1 cup warm water
1 tsp. salt
1 tsp. sugar
1 T. oil
2 1/2 c. flour

Beat 20 strokes, rest 5 minutes.

Bake at 350 degrees for 8-10 minutes. Add pizza toppings. Bake an additional 10-15 minutes.

Pudding Chocolate Chip Cookies

2011-03-19T14:57:00.000-07:00

1 c. butter
1/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
5.4 oz. box instant vanilla pudding
2 1/4 c. flour
1 t. baking soda
12 oz. bag chocolate chips

Mix in order listed and bake 8-10 minutes in a preheated 350 degree oven.

Variations: Try different combos of pudding flavors and chip flavors. Have fun and be creative. We've made yummy pistachio cookies before. But mostly we stick to the original. These are always super soft and moist. Love them!!

Easy Quiche

2011-03-19T14:53:00.000-07:00

1 pie crust (*buy pre-made crust or make the recipe below)
1 c. mushrooms, sliced
1 onion, chopped
1 10 oz. package frozen chopped spinach, thawed & drained
4 eggs
1/3 c. milk
1/3 c. mayonnaise
1 c. mozzarella cheese
Bacon bits

Saute mushrooms and onion. Mix all ingredients together. Pour into pie crust.

Bake at 375 degrees for 50 minutes.

Makes 1 quiche.

*My favorite pie crust recipe. Makes 1 crust.

1 1/4 c. flour
1/4 t. salt
1/2 c. butter
1/4 c. cold water

**I have made many different variations of this simple quiche recipe - and we have loved them all! Even Isaac LOVES quiche. Give it a try!

Easy Baked Manicotti

2011-03-19T14:28:00.000-07:00

Prep: 25 minutes
Total Time: 1 hour 5 minutes

2 cups spaghetti sauce
1 egg, slightly beaten
1 3/4 c. Ricotta cheese
1 1/2 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
1/4 c. pesto sauce (optional)
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350 degrees.

Spread 3/4 c. spaghetti sauce on bottom of 9 x 13 pan.

Mix egg, cheeses, and pesto sauce well until blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut a small hole from one of the bottom corners of the bag.

Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in pan. Pour remaining 1 1/4 c. sauce over manicotti. Cover with foil.

Bake 40 minutes or until heated through.

Makes 6 servings.

*This is a regular recipe at my house. We really like it. I have yet to try it with the pesto sauce - but I bet that would be yummy too. I have tried a few variations though: I have tried adding cooked chopped spinach, shredded zucchini, or chopped broccoli to the cheese mixture and we liked all 3. Spinach was probably our favorite - I do that variation often. I also often add 1 lb. cooked ground turkey to the cheese mixture. That's yummy too.*

Chicken Pot Pie

2011-03-19T14:24:00.000-07:00

*Double Recipe to fit in a 9x13 pan*

2 c. chopped cooked chicken
2 hard boiled eggs, sliced
1/2 c. thinly sliced carrots
1/2 c. frozen green peas
1 can (10 oz) cream of chicken soup
1 c. chicken broth
salt & pepper

1 1/2 c. instant Bisquick mix
1 c. milk
1 stick butter

Preheat oven to 350 degrees.
Grease casserole dish.
Layer chicken then eggs then carrots then peas.
Mix soup, broth, salt & pepper. Pour over layers.
Stir Bisquick mix and milk. Pour over casserole.
Drizzle melted butter over top.

Bake 30-40 minutes until top is golden brown.

*I got this recipe from my sister, Tiffany. She loves it. I haven't tried it yet. But I am looking forward to it.

Monkey Bread

2011-03-19T14:14:00.000-07:00

1 pkg. Rhodes rolls
3/4 c. brown sugar
1/2 c. butterscotch cook & serve pudding
1/2 c. butter, melted
1/2 c. walnuts, chopped
dash of cinnamon

Spray bundt pan!!! Place 2 layers of 9 rolls each in the bottom of the pan. Put brown sugar, pudding mix, nuts and cinnamon on top. Melt butter and pour it over everything. Cover with a towel and leave to rise overnight.

Bake at 350 degrees for 20 minutes. Let cool for 2 minutes. YUM.

*A little too sweet for my taste - which is a shocker because I love sweet things. Next time I will just decrease the brown sugar to 1/2 cup and see how we like that. I love this recipe for holiday (and General Conference) mornings. You can make it in just a few minutes the night before hand and then pop it into the oven to bake in the morning. SO easy and festive.*

**Oh, and be sure to get the butterscotch COOK & SERVE pudding (instead of instant). I don't know why it is a big deal but the friend who passed this recipe on to me really stressed that... so I'll pass the tip along to you too. :)

Dinner Ideas

2011-03-19T12:54:00.000-07:00

Chicken Noodle Casserole
Minestrone soup
Manicotti
Lasagna
Chicken Divan
Mom's Red Sauce Enchiladas
White Sauce Enchiladas
Green Chili Pork Burritos
Chicken Bundles
Chili
Taco soup
Spaghetti
Black Beans over rice
Hawaiian Haystacks
Chicken & Broccoli Crepes
Meat Pie
Chicken Pot pie
Salsa Chicken
Fajitas
Tacos
Taco salad
Tater tot taco nacho casserole
Chicken Tortilla soup
Chicken noodle soup
Stew
Pot Roast
Tater Tot Casserole
Chicken Salad sandwiches
Pasta Salad
Cilantro Lime Chicken
Stuffed Green Peppers
Lemon Parmesan Tilapia
Spinach Lasagna Roll-ups
Chicken Alfredo
Sunrise Pasta
BBQ Chicken
Homemade Pizza
Mini Meatloaf
Lasagna Soup
Bowtie Pasta
Poppyseed Chicken
Aunt Karen's Salad
Stir Fry
Sloppy Joes
Sloppy Joe Casserole
Catalina Chicken
Stuffed Zucchini
Zucchini Casserole
Parmesan Chicken
Stroganoff
Goulash
Shepherd's Pie
Black Bean Casserole
Easy Italian Casserole
Chicken Tomato Soup
Cheesy Potato Soup
Ham & Potatoes
Pork Chops
BBQ Beef Cups
Chicken Layered Casserole
Calzones
Baked Ziti
Chicken Cordon Bleu Casserole
Baked Creamy Taquitos
Sweet and Sour Chicken
Hamburgers

Breakfast for Dinner

2011-03-19T11:36:00.000-07:00

Quiche
Breakfast Casserole
Sausage Breakfast Casserole
Biscuits & Gravy
Dutch Babies (German Pancakes)
French Toast
Waffles
Pancakes
Breakfast Burritos
Rice Patties
Breakfast Scramble

Baked Ziti

2011-03-19T11:22:00.000-07:00

1 lb. Ziti pasta
1 onion, chopped
1 lb. ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 T. Parmesan cheese

1. Cook pasta. Drain.

2. Brown ground beef & onion. Add spaghetti sauce. Simmer 15 minutes.

3. 350 degrees. Spray or butter pan (makes a HUGE 9 x 13 - so it is better to use a larger pan if you have one). Layer.

1/2 ziti
provolone cheese
sour cream
1/2 sauce
remaining ziti
mozzarella cheese
remaining sauce
top with grated parmesan

Bake 30 minutes or until cheese is melted. SO YUMMY!!!!

Sausage Breakfast Casserole

2011-03-19T11:09:00.000-07:00

Breakfast Casserole

15 slices white bread cut into cubes

10 eggs

1/2 lb grated cheddar cheese

1 lb sausage

1 can cream of chicken soup

1/2 cup milk

1/2 tsp curry powder

Spray 9x13 pan. Layer bread then sausage in pan. Mix soup, milk, and curry. Pour over bread and sausage. Top with cheese. Bake @ 375 35-40 min.

Slow Cooker Saucy Swiss Steak

2009-12-15T19:35:00.000-08:00

This recipe is from http://www.kraftfoods.com/. It was so simple and quick and easy... I will definitely be making it again sometime soon.

(Sorry that there are no pictures... I forgot to take any!)

Ingredients:

1/4 cup Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped (I used 2 green peppers)
1/2 cup shredded Swiss Cheese

Directions:

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

We served this meal with mashed potatoes and loved it! Seriously - it was a big hit. Give it a try! We recommend it.

Chicken Parmesan Bundles

2009-12-15T19:26:00.000-08:00

Jeremy and I made this delicious meal together on Sunday. It was amazing!

The recipe is from http://www.kraftfoods.com/.

Ingredients:

4 oz. cream cheese (I used the low fat kind)

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 1/4 cup mozzarella cheese

6 Tbsp. Parmesan Cheese

1 1/2 lb. of boneless skinless chicken breast, pounded to a 1/4 inch thickness

(we used 4 large chicken breast and cut them in half to form 8 chicken bundles)

1 egg

10 Ritz crackers, crushed

1 1/2 cups prepared spaghetti sauce, heated

Directions:

HEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella. (We served it over angel hair pasta).

We LOVED it! It tasted "restaurant" quality to us. It was time consuming to make though... although once we got the hang of it - it went much more quickly - so probably next time it won't take as long.

Chewy Caramels

2009-12-15T18:39:00.000-08:00

I have always wanted to be able to make homemade, yummy, chewy, melt-in-your-mouth caramels... but I was scared to. Doesn't it sound hard?? I don't own a candy thermometer and the whole "drop it in cold water and check to see if it has reached the soft ball stage" concept intimidated me. HOWEVER - this year I decided to try to overcome this ridiculous fear... and so I found this easy "no fail" recipe on http://www.allrecipes.com/ - and decided to give it a try (with Jeremy's help and moral support of course).

Ingredients:
1 cup butter or margarine
1 pound light brown sugar (= 2 1/2 cups)
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

Directions:

Directions
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. (This whole process took approx. 30 minutes of constant stirring - thanks for stirring Jeremy!)

Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan (we lined the pan with wax paper instead). Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

This made more than 144 individual caramels (that took at least 45 minutes to cut and wrap). But they turned out delicious! I am so happy with them and proud of us for trying something new. :)

Mummies

2009-11-01T19:12:00.000-08:00

I made these "mummies" for Isaac's playgroup Halloween party. I wanted to make something that wasn't "sugary" and was a little bit more like "real food" since we were having the event around lunch time. Anyway, I got this idea from my genius sister-in-law Michelle.

So quick - so easy...

Ingredients:

hot dogs

crescent roll dough

ketchup or mustard

Instructions:

Cut the crescent roll dough into thin strips and wrap around the hot dog like a mummy. (I chose to cut the hot dog in half length wise - as a choking precaution for these little kids - and I then cut them in half again to make them more like a finger food - since I was feeding mostly little kids under the age of 2) Then bake them according to the package directions on the crescent roll can. Use the ketchup or mustard to make "eyes."

We'll definitely make these again. They were yummy and easy. :)

White Chicken Chili

2009-10-30T14:14:00.000-07:00

So... dinner at our ward Halloween party was a Chili Potluck. People signed up to bring Chili to share. And this one was AMAZING!! I tasted it and fell immediately in love. I went back for seconds (luckily there was still a little left) and I still wouldn't even give Jeremy a bite - it was too good! I couldn't spare even a spoonful! So - after failing to locate the creator of this dish and knowing that we had to leave the party soon - and fearing that I would never be reconnected with this delicacy - I decided to leave a note (confessing my true love) in the empty chili pan and beg for the chef to email me the recipe. And... happy ending... it worked! So - I haven't made this yet, but I can attest that it is super delicious and I look forward to making it SOON. Here's the recipe...

White Chicken Chili

Ingredients:

2 Med. White onions- chopped

1 t Garlic Powder

1 t Oregano

2 t Cumin

½ tsp. Cayenne Pepper (optional)

2 Small cans Green Chilies- Diced

4 cans 15oz. White Great Northern beans (drained)

3 cups chicken broth (2 cans)

1 Chicken bouillon cube

4 cups cooked chicken breast – diced into bite-sized pieces. (that is about 6-8 chicken breasts)

2 cans white corn- (un-drained)

32 oz. Sour cream

Instructions:

Sauté onions in 1/2 cube butter in pot. Add everything but sour cream. Cook 30 min (longer for crockpot). Add sour cream (wait until 10 minutes before serving to add this when cooking in a crock pot). Cook 10 minutes.

Top with grated jack cheese

** The Chili that I tasted did not have the optional Cayenne Pepper in it... so try that at your own risk. Also, just for my own future reference - I would probably choose to only put in 2 cups of cooked chicken breast - it just seeme a little dense on the chicken for my liking - BUT - other than that... it was the pinnacle of perfection! ENJOY. **

Quick and Easy Homemade Bread

2009-10-26T12:21:00.001-07:00

I love this homemade bread recipe. It is quick and easy. :) And yummy! What's not to like?? Ingredients:

2 1/2 cups warm water

6 T. oil

6 T. honey (or sugar)

1 1.2 tsp. salt

1 T. dough enhancer

4 cups flour (any combo of wheat and white)

1 1/2 T. Saf Instant Yeast

Combine all of these ingredients in a mixer of sorts (like a Bosch or a Kitchenaid) and mix for 8-10 minutes. While the dough is mixing slowly add 3 more cups of flour (for a total of 7 cups).

Oil bread pans and divide dough into 2 or 3 even loaves and place them in the bread pans to rise for 30 minutes or until doubled.

This recipe can make 2 big loaves or 3 smaller loaves - or I often make 2 loaves and an 8x8 pan of cinnamon rolls because my Honey LOVES cinnamon rolls and I like to see him smile. :) I have also used this recipe to make homemade soup bowls - and that worked great as well. I actually make this bread all of the time (usually once a week) because it is SO fast and easy.

After the dough has risen, bake the bread at 350 degrees for 30-35 minutes. I use a meat thermometer to determine if the bread is done or not. 180 degrees on the meat thermometer means that your bread is finished! Then I butter the tops of the loaves and take them out of the bread pans to cool. YUM - nothing is quite as delectable as fresh, warm, homemade bread.

To make the bread into cinnamon rolls I just roll the dough out - melt some butter (maybe 1-2 T.) and sprinkle cinnamon and brown sugar over the dough. Then I roll it up and cut the log into 9 cinnamon rolls and let them rise in the 8x8 pan. Yummy and easy (aka PERFECT).

This recipe was passed on to me by my amazing sister, Tiffany. Thank you Tiffany!

The Perfect Cake

2009-10-24T20:32:00.000-07:00

This year for Jeremy's birthday I wanted to find a cake that he would LOVE. He's just not a huge cake fan... but I came across this little beauty and now there is no going back! We are in love. I think this will be the new family cake - the classic - the "go-to" cake for all birthdays. Oh - it was delicious. Now I am trying to find an excuse to make it again - and soon. Any occasions that you can think of????

Pistachio Cake

Ingredients:

1 (18.25 ounce) package white cake mix
3/4 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3 eggs
2 (3 ounce) packages instant pistachio pudding mix
1 tub whipped cream
1 cup milk

Instructions:

Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.

Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.

Beat cool whip, milk, and second package pudding; pour over cake. Refrigerate.

This recipe is from the website http://allrecipes.com/.

So - the cake turned out light and moist and PERFECT. I have read that you can try this with any pudding/cake flavors. Now I am dying to try a vanilla pudding cake, or a chocolate pudding cake (maybe with chocolate cake mix too), or a coconut cream pie cake? Anyway, next time I try it I want to try reducing the oil and see how it goes. I totally recommend this simple recipe. I hope that you like it too!

BBQ Cups

2009-10-24T20:26:00.000-07:00

You know me... I go for QUICK and EASY (and yummy!). So, I have recently fallen in love with this beautiful and simple recipe. It will definitely become one of our "usuals".

BBQ Cups

Ingredients:

1 lb. ground beef

2/3 c. BBQ sauce

shredded cheese

2 cans of quick small rolls

(found in the refrigerated area by the the croissants and cinnamon rolls in the grocery store. They come in packs of 8 or 10 usually, you can get the cheap ones that are like .50)

Ground the beef, add 2/3 of cup of BBQ Sauce, mix well.

Flatten and stretch out rolls and put them in a 12 cupcake holder pan.

Add the beef mixture in each little cup and put in oven.

Bake according to instructions on the rolls, usually 10-12 min.

About two minutes before done, pull out and add extra sauce on each and top with shredded cheese.

Serves 4.

Yum. I got this recipe from an email recipe exchange - thank you Becky!

Orange Cookies

2009-10-24T20:20:00.000-07:00

So - usually I am not one to go for "citrus" desserts. They just don't do it for me. But this cookie I fell in LOVE with. It felt festive and light and fun and different and delicious! You HAVE to try them. Oh, and I made them today - so if you are in the area just stop by for a free sample. :)

Orange Cookies

Ingredients:

1/2 c. shortening or margarine

1 c. sugar

1/2 tsp salt

2 eggs

1/2 c. orange juice

1 T. orange rind

2 1/2 c. sifted flour

1 1/2 tsp baking powder

Blend margarine, sugar, salt, and eggs. Add rind and juice, sift flour and baking powder and add. Mix until smooth but don't overmix. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 12-15 minutes. Frost while slightly warm, or leave plain.

Frosting ingredients:

1 T. orange juice

1/2 tsp orange rind

1 T. melted margarine

1 c. powdered sugar

I got this recipe from an old nursing buddy, Camber. Thanks Camber!

Chicken Noodle Soup

2009-10-14T13:22:00.000-07:00

Homemade Chicken Noodle Soup

We love homemade Chicken Noodle Soup - especially if we can enjoy it with warm biscuits or homemade bread. Once I even made homemade soup bowls to go with it - super yummy!

Ingredients

onion

carrots

celery

zucchini

yellow squash

1 box rotini noodles

6-8 cups of chicken broth

1 chicken breast, cooked and cut into bit size pieces

1-2 Tbsp. butter

Italian seasoning

salt & pepper to taste

Instructions

Saute the veggies in 1-2 Tbsp. of butter until just tender - I usually add some salt & pepper for extra flavor

In a separate pan I cook 1 box of noodles according to the package instructions. My favorite is whole wheat rotini noodles - but whatever you have is great. Drain and set aside.

Combine 6-8 cups of chicken broth (I just use water and chicken boullion if that is all that I have), cooked chicken breast, cooked noodles, and veggies. Heat until warm throughout. I add salt & pepper, italian seasoning, and lemon pepper to taste - but you can season it however you like.

Serves at least 6.

Enjoy!

Meat Pie

2009-09-18T11:31:00.000-07:00

Meat Pie

For some reason meat pie is one of my most comforting meals. I almost always seem to crave it and enjoy it - especially in the Fall and Winter months. Anyway, this is a SUPER fast and easy version of a meat pie recipe.

Pie Filling Ingredients:

1/2 pound ground beef, cooked and seasoned with salt and pepper (I use ground turkey)

1/2 bag frozen hashbrowns

1/2 bag frozen mixed veggies

1 can cream of mushroom soup

Crust Ingredients for 1 single crust:

1 1/4 c. flour

1/4 tsp. salt

1/2 c. butter

1/4 c. cold water

Instructions:

Cut butter into flour and salt mixture. Add cold water. Stir or knead until you have a sticky ball of dough. Refrigerate for 4 hours.

The recipe calls for 4 hours of refrigeration. I through it into the refrigerator while I brown the ground beef and mix the filling - so maybe 20-30 minutes - and it works just fine. :)

Brown and drain ground beef. Combine with other ingredients.

Roll out dough and place in a pie pan. Pour in filling. Roll out top crust and cover it all.

Voila! Meat pie!

I then bake it at about 325 - 350 degrees for about 45 -60 minutes. Just until the crust is nicely browned and the filling is bubbly hot.

Makes 1 meat pie. Serves 4-6 people.
This recipe is a variation of a recipe from my mother.
Ratings: Jeremy 3.5 - Kendra 4.5

Zucchini Casserole

2009-09-16T12:36:00.000-07:00

Zucchini Casserole

This is a really simple dish - it's just a casserole - but we really like it!

1 1/2 lb. zucchini (6 cups) cut in 1/4 " slices

1 lb. ground beef (I use ground turkey and I only use a 1/2 lb.)

1/2 medium onion, finely choppped

1 1/2 c. uncooked white* rice

(brown rice works - but it take FOREVER to cook in this recipe - so I recommend using white)

2 cloves garlic, minced (I often don't have garlic - so I just sprinkle in a little garlic powder and call it good :)

1 t. Oregano (I use Italian Seasoning - because that's all I have)

2 c. cottage cheese

1 can cream of celery soup

1 c. grated cheddar cheese

1 c. water

Instructions:

Cook zucchini in boiled salted water until BARELY tender. Drain well.

Saute beef with onion and garlic, drain well.

Add rice and seasoning to the beef mixture, brown slightly.

Add water.

Place half of sliced zucchini on the bottom of a 9 x 13 pan.

Cover with beef mixture.

Spoon cottage cheese over beef mixture.

Cover with remaining zucchini and then spread can of soup over all. Okay, I'll be honest - it always looks gross to me at this point - but don't worry - it's yummy!

Bake at 350 degrees, covered, for 40 minutes. Remove and sprinkle cheese ove rthe top. Check rice for tenderness and cook for 5 minutes more. This recipe is from my mother, Mickie Niland.

*I usually only cook with brown rice - and it does work in this recipe - but it take FOREVER to cook - so I recommend using white rice instead.
Rating: Jeremy 4 - Kendra 4.5

Zucchini Soup

2009-09-16T12:00:00.001-07:00

Zucchini Soup

It's a different taste - but we really like it.

Ingredients:

1 medium onion, thinly sliced

2 1/2 T. olive oil1 ld. zucchini sliced

1 3/4 c. chicken brothpepper to taste

3/4 c. milk

squeeze of lemon juice*

salt to taste

Instructions:

In a large pan, saute the onion in olive oil for 3 minutes or until it is transparent.

Add the zucchini and cook for 2-3 minutes longer.

Stir in all remaining ingredients (EXCEPT milk) cover and simmer for 20 minutes.

Puree the soup until smooth. (I have a wand blender that I use - but if you let the soup cool a bit you can just transfer it to your blender to blend it).

Add milk and reheat soup. Serve hot at this stage or transfer to the fridge and chill thoroughly to serve cold (we always eat it hot).

Makes 4 smallish servings.

*I sometimes just use lemon pepper seasoning - the lemon juice can be really strong so just add a little bit at a time so that you get the fresh zest of lemon and not lemon soup.

Stuffed Zucchini

2009-09-16T12:00:00.000-07:00

Stuffed Zucchini

This could be a yummy side dish if you wanted to - but we use it as a main dish.

Ingredients:

1 box stove top stuffing

3-4 medium zucchini

1 egg

2 c. cheese (any type) grated

1 26 oz. jar spaghetti

*chopped tomato, onion, garlic, olives, etc... (optional toppings/stir ins)

Instructions:

Scrub zucchini. Cut off the ends. Slice lengthwise in half. With spoon scoop out inside of zucchini into a medium bowl. Leave 1/4" rim on the boat.

Combine zucchini pulp with all other ingredients (EXCEPT spaghetti sauce).

Mix well.

Restuff boats with mixture.

Arrange boats in casserole dish (I use a 9x13 pan).

Pour spaghetti sauce over everything. Cover with tin foil.

Bake at 350 for 40 minutes covered. When it is finished I always add some grated cheese to the top and broil it to make the cheese all yummy and bubbly.

Pork & Green Chile Burritos

2009-01-26T19:15:00.000-08:00

Pork & Green Chile Burritos

Jeremy is in love. We ate this dish at a law school potluck event and I had to track down the recipe. We made it the next week and this recipe is definitely a keeper. YUM.

2 ½ lbs. pork roast (any cut)
1/8 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
28 oz. mild green chile sauce

(I like the La Victoria and Old El Paso brands)

½ -1 cup brown sugar
15 oz. can black beans, drained and rinsed
½ bunch cilantro, chopped
8 oz. Monterey Jack cheese, grated
flour tortillas (16+ medium)

1. Place pork roast in crockpot. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from crockpot and drain. Shred meat and place in a bowl. Season with salt and pepper and garlic salt. Stir in 1/2 cup green chili sauce and brown sugar, to taste/moisture (I tend to do a little bit more green chili sauce and brown sugar, so it ends up a little more moist and sweet).

2. Heat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.

3. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture on each tortilla. Sprinkle 1-2 Tbs black beans and 1-2 tsp of chopped cilantro. (I don’t measure these, just put each on until it looks good.) Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups (whatever is left) of green chili sauce over burritos and sprinkle with Monterey Jack cheese.

4. Cover with foil and bake 25-30 minutes at 350 degrees. After this I like to remove foil and broil for 1-2 minutes, until cheese is browned.

This recipe is from Jenny Infanger.

Ratings: Jeremy 5, Kendra 4.5

Peanut Butter Bars

2009-01-14T14:36:00.000-08:00

Peanut Butter Bars

Combine:

1 cup butter or margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

1 tsp. vanilla

2 eggs

1/2 tsp. salt

1 tsp. baking soda

2 cups flour

2 cups oatmeal

Pat dough out into a lightly greased jelly roll pan. Bake at 350 degrees for 12-15 minutes. If desired, sprinkle 1 cup chocolate chips over the peanut butter bar and put back in the oven for another minute or two (just until the chocolate chips are slightly melted) and then spread the melted chocolate chips to cover the peanut butter bar.

Makes 3 dozen.

This recipe is from my sister, Tiffany Larson.

Rating: Jeremy 4 - Kendra 4

Chocolate Chip Cookie Dough Fudge

2008-12-09T13:37:00.000-08:00

Chocolate Chip Cookie Dough Fudge

Line 8 x 8 square pan with foil. Lightly butter foil.

Combine:

1/3 cup butter, melted

1/3 cup brown sugar

1/4 tsp. salt

3/4 cup flour

1/3 cup mini chocolate chips

Wrap dough in plastic wrap. Flatten into disc. Freeze 10 minutes or until firm. Unwrap and cut into 1/2 inch pieces - refrigerate.

Combine:

1 lb. powdered sugar

8 oz. cream cheese (softened)

1 tsp. vanilla

1/4 tsp. salt

Beat until smooth.

Melt 1 c. mini semisweet chocolate chips over low heat - stirring constantly. Add melted chocolate chips to cream cheese mixture. Beat until just blended.

Stir in chilled cookie dough pieces. Spread into pan. Refrigerate until firm. Cut into pieces. Store in an airtight container in the refrigerator.

Makes 4 dozen.

This recipe is from my cousin, Rebecca Murray.

*I used light butter and low fat cream cheese - and it still turned out great.

Rating: Jeremy 3 - Kendra 3.5

Dutch Babies

2008-12-05T13:00:00.001-08:00

Dutch Babies

6 eggs

1 1/2 cups milk

1 1/2 cups flour

1/4 cup (1/2 stick) butter

powdered sugar

maple syrup

Place butter in 9 x 13 pan and put it in the oven at 425 degrees (to let the butter melt while the oven preheats). Whirl together the remaining ingredients in a blender and pour mixture immediately into the pan with the melted butter in it. Bake for 20-25 minutes. Sprinkle with powdered sugar and serve with syrup.

This recipe is from my mom, Mickie Niland.

* This is a staple last minute "breakfast for dinner" at my house. It's easy and it's always fun to see it puff up.
Rating: Jeremy 3.5 - Kendra 4

S'more Brownies

2008-12-05T07:59:00.000-08:00

S'more Brownies

10 graham crackers, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter

4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups mini marshmallows
1 cup chocolate chips

Heat oven to 350°F. Line 13x9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside.

Microwave butter and chocolate in large microwaveable bowl on high for 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve. Makes 36 servings.

This recipe and photo are from http://kraftfoods.com/.

* When I made this I just lined the bottom of the pan with graham crackers. Then I made a box brownie mixx and poured it over the graham crackers. And finished off the top as directed in the recipe. It turned out great and was super easy.

Rating: Jeremy 4 - Kendra 3

Easy Creme Brulee

2008-12-04T21:54:00.000-08:00

Easy Creme Brulee

2 cups milk
1 cup half-and-half

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 Tbsp. brown sugar
Pour milk and half-and-half into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour into 1-qt. shallow baking dish. Refrigerate 15 min. Preheat broiler. Sprinkle pudding mixture with brown sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately. Refrigerate leftovers.

This recipe is from http://kraftfoods.com/.

* I made a graham cracker crust to put on the bottom and I liked the texture that added to the dessert.

* I didn't use half-and-half, I just added another cup of milk. And that seemed to work fine.

* Next time, I want to try sprinkling brown and white sugar on the top before I broil it (I read that on several recipes for real creme brulee).

Rating: Jeremy 3 - Kendra 4

Mini Meatloaf

2008-12-04T21:45:00.000-08:00

Mini Meatloaf

1 lb. ground beef

1 pkg. (6 oz.) stuffing mix

1 tsp. garlic powder

1 cup water

3/4 cup barbecue sauce

3/4 cup shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix, water, and garlic powder. Press into 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each mini loaf; fill with barbecue sauce. Bake for 30 minutes or until cooked through (160 degrees). Top with cheese; bake for 5 minutes more or until cheese melts. Serves 6.

This recipe is from http://kraftfoods.com/.

Rating: Jeremy 4 - Kendra 3.5

Easy Pumpkin Muffins

2008-12-04T21:38:00.000-08:00

Easy Pumpkin Muffins

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

This recipe and photo are from http://allrecipes.com/.

Rating: Jeremy 5 - Kendra 3

Chicken Layered Casserole

2008-12-04T20:45:00.000-08:00

Chicken Layered Casserole

1 1/2 cups rice (cook it)

chicken ( 2 chicken breast cooked and cut or 2 cans cooked chicken)

1 1/2 cups grated cheese

1 can cream of chicken soup

1 cup milk

1/2 cup mayonaise

1/8 tsp. curry

1 tsp. lemon juice

french fried onions

Layer ingredients in a 9 x 13 pan. First rice, then chicken, then cheese. Combine the soup, mayonaise, curry, and lemon juice and pour over the top. Sprinkle with french fried onions.

Bake at 350 degrees - 20 minutes covered, 15 minutes uncovered.

This recipe is from a friend, Debra Peck.

* The original recipe called for 1 cup mayo. I have been using 1/2 cup of fat free mayo and its been working just fine.

Rating: Jeremy 3 - Kendra 3.5

Poppyseed Chicken

2008-12-04T20:37:00.000-08:00

Poppyseed Chicken

4 chicken breast, boiled and cut up finely

1 can cream of chicken soup

10 oz. sour cream

1 sleeve Ritz crackers, crushed

1 stick butter, melted

1 Tbsp. poppy seeds

Combine cream of chicken soup, sour cream, and the chicken and place it in a 9 x 13 pan. Combine crackers, butter, and poppy seeds and pour over the top. Bake at 350 degrees for 20-30 minutes.

This recipe is from a friend, Lindsey Tanner.
* I use fat free sour cream and low fat cream of chicken soup - and it tastes great.
Rating: Jeremy 4 - Kendra 3.5

Yams & Apples

2008-12-04T19:46:00.000-08:00

Yams & Apples

1 large can yams (drained & sliced)

1/2 stick butter

3 granny smith apples (peeled & sliced)

1/2 cup walnuts (chopped)

1/2 cup brown sugar.

Cover bottom of an 8 x 8 pan with the sliced yams. Layer the apples on top of the yams. Repeat with another layer of yams and then apples. Sprinkle chopped nuts and brown sugar over the top. Melt the butter and drizzle over the chopped nuts and brown sugar. Cover with foil. Bake 1 hour at 350 degrees.

This recipe is from my mom, Mickie Niland.

* This is a traditional holiday meal in my family. We usually double.

Rating: Jeremy 3 - Kendra 3.5

Dinner in a Pumpkin

2008-12-04T18:44:00.000-08:00

Dinner in a Pumpkin

1 medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil

2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 ounces mushrooms
1 (15 ounce) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can sliced water chestnuts

Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
Preheat oven to 350°F. In a large skillet sauté onions and mushrooms in vegetable oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.

Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out pumpkin and serve.

This recipe is from http://recipezaar.com/.

* I changed the recipe a little bit. I didn't have the water chesnuts that it called for, so I substituted about a cup of chopped celery. I also used 3 cups of rice and I used 2 - 10 oz. cans of cream of chicken soup. And I used ground turnkey in place of ground beef. Next time... I would use more rice (maybe 4 or 5 cups).

Rating: Jeremy 3.5 - Kendra 4

Garlic Zucchini and Tomato

2008-12-04T17:55:00.000-08:00

whole wheat spaghetti noodles

3 T olive oil

salt & pepper

1 small red onion, cut into thick slices

3 garlic cloves, minced

1 large zucchini, cut lengthwise into sticks

2 tomatoes, cut lengthwise into strips

3/4 cup parmesan cheese

Boil noodles in salted water. Sautee 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes. Add zucchini and 1/2 cup water. Let sit on medium heat for 10 minutes. Add tomatoes, onions and 1 tablespoon of oil. Salt & pepper to taste. Add cheese.

This recipe and photo are from http://cuisinenie.blogspot.com/.

Rating: Jeremy 3.5 - Kendra 4

Chicken Cordon Bleu Bake

2008-12-04T17:22:00.000-08:00

Chicken Cordon Bleu Bake

6 chicken breasts, sliced thick
1 lb. deli ham
1 lb sliced swiss cheese
1 pkg. Stove Top Stuffing mix (dry)
1 can cream of chicken soup
3/4 cup milk

Butter a 9 x 13 glass pan. Place chicken breasts in pan. Lay ham and cheese on top of chicken. Pour stuffing mix over cheese (crush a little first). Mix soup and milk together, stirring well. Pour milk and soup mixture over stuffing. Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours.

This recipe is from http://feedmylambfamily.blogspot.com/.

Rating: Jeremy 4.5 - Kendra 3

Grandmom's Famous Rolls

2008-12-04T16:44:00.000-08:00

Grandmom's Famous Rolls

1 pkg. yeast

1 cup lukewarm water

3 eggs beaten

1/2 cup sugar

1 tsp. salt

1/2 cup butter softened

5-5 1/2 cups flour or (4 c. flour & 1 c. wheat flour)

In a small bowl combine water & yeast and add a pinch of sugar, stir until dissoved, set aside. (If yeast does not get frothy and smell like yeast your rolls will not work, your yeast is dead!)

In large mixing bowl combine butter, sugar, salt, and eggs. Add yeast mixture. Then stir in flour. Turn out on a board and knead until smooth (10 minutes). Place dough in a large greased bowl and place in refrigerator. Cover for 30 - 60 minutes.

Roll out in circle about 1/4 in. thick, spread with melted butter, cut in pie shape peices, roll from wide to thin. Let rise on greased cookie sheet until double. Brush lightly with milk just before baking to give a soft moist surface.

Bake at 350 degrees for approximately 15 minutes. Makes 30 rolls.

This recipe is from my Grandmom, Janice Wallwork.

* The holidays are incomplete in my family without these amazing rolls.

Rating: Jeremy 3 - Kendra 4

Buckeyes

2008-12-04T16:26:00.000-08:00

Buckeyes

1 1/2 cups peanut butter

1 cup butter, softened

1/2 tsp vanilla

6 cups powdered sugar

4 cups chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

This recipe is from http://allrecipes.com/.

* I halved the recipe when I made it, and it still made 40 or so.

Rating: Jeremy 3 - Kendra 3

Candy Cane Cookies

2008-12-04T16:17:00.000-08:00

Candy Cane Cookies

1 cup sugar
1 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp red food color
2 T finely crushed peppermint candies
2 T sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Makes 3 dozen.
This recipe is from http://bettycrocker.com/.

* I wanted to make these cookies because they looked festive and not overly difficult.... BUT it was SO time consuming to make them. Maybe I am just not that great at rolling cookie dough into ropes - but this was very tedious. I will likely NOT make them again... unless I someday have a child who is obsessed with rolling out dough into ropes. :) Also, I didn't have the peppermint extract - so that is why they probably didn't taste that amazing.

Rating: Jeremy 2.5 - Kendra 2