This comes from Jonna over at "Get Off Your Butt and Bake".
6 - 3/4 inch thick boneless pork chops
2 tbsp vegetable or olive oil
5 cups shredded hash brown potatoes
8 oz container sour cream
Salt and pepper to taste
14.5 oz can cream of chicken soup
10 oz bag frozen broccoli cuts
4 oz shredded cheddar cheese
Brown pork chops in oil in skillet. Spray a 9x13 casserole dish with non-stick spray. Cover the bottom of casserole dish with hash browns and salt and pepper to taste. Place browned chops on top. Combine sour cream and soup, cover chops. Layer the broccoli on top of soup ~ I only put broccoli on ½ of the casserole to "cater" to those who don't like broccoli. Cover with foil and bake in 350º oven for 30-45 minutes or until chops are done. Uncover, sprinkle cheese on top and put back in oven for approximately 10 minutes or until cheese is melted. We had rolls, jello, and corn!
Sunday, March 29, 2009
Saturday, March 28, 2009
Quick and Easy Manicotti
This recipe comes from Cooks.com. Never tried making manicotti so I thought I'd give it a try and it turned out pretty good. And besides it's fun to say "manicotti" and "Ricotta"!1 lb. Ricotta cheese
1 egg
1 ½ c. grated Mozzarella cheese
¼ c. Parmesan cheese
½ t. dries parsley flakes
½ t. salt
2 to 3 drops hot sauce {I left this out}
1 pkg. manicotti shells
1 pkg. manicotti shells
1 jar spaghetti sauce
Beat together Ricotta cheese and egg till smooth. add Mozzarella, Parmesan, parsley, salt, and hot sauce. Mix well. Fill manicotti tubes UNCOOKED {I used a gallon size Ziploc bag and snipped off one end...worked great}. Spread some sauce in a 9x13 glass dish. Add manicotti, single layer. Top with remaining sauce, cover and bake @ 350º for 45 minutes to 1 hour. I topped it with some additional Mozzarella and Parmesan when it came out of the oven. Serve with some french bread and green salad and you got a great meal!
Wednesday, March 25, 2009
Sausage Egg Rolls
This recipe comes from "Tested, Tried, and (Almost Always) True." The pictures below of her wrapping the egg rolls come from the "Tested,Tried, and (Almost Always) True" blog.
The fried rice recipe is below. Don't let my bad photo skills turn you off from trying this...it was yummy. The sauce on top of the rice I got from our local Chinese restaurant and served along side as dipping sauce for the egg rolls.
1lb pork sausage
6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent salt ~ optional {I left this out}
1 pkg egg roll wraps (about 20)
hot oil for frying
Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, {wet your finger with little water and go around edge of egg roll wrap before folding to help them stay sealed ~ see pictures below} burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Drain on paper towel. Serve with your favorite dipping sauce.
They were good but I will add a little finely chopped cabbage next time.
The fried rice recipe is below. Don't let my bad photo skills turn you off from trying this...it was yummy. The sauce on top of the rice I got from our local Chinese restaurant and served along side as dipping sauce for the egg rolls.
1lb pork sausage6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent salt ~ optional {I left this out}
1 pkg egg roll wraps (about 20)
hot oil for frying
Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, {wet your finger with little water and go around edge of egg roll wrap before folding to help them stay sealed ~ see pictures below} burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Drain on paper towel. Serve with your favorite dipping sauce.
They were good but I will add a little finely chopped cabbage next time.
Bacon Fried Rice
This recipe comes from "Tested, Tried, and (Alomost Always) True"
2 cups rice, uncooked
1 lb bacon, cooked and crumbled, reserve fat
6-8 green onions, sliced
1 C sliced mushrooms (or 1 can)
1-10 oz. package frozen peas
6 eggs, beaten
soy sauce
Cook rice according to package directions; Cool and set aside.
Using reserved bacon drippings fry onions, mushrooms and peas over medium-high heat. Set aside in a large serving bowl. Scramble eggs in reserved drippings. Add to veggies. Fry the rice in reserved drippings adding soy sauce to taste. Add cooked vegetables and heat through. Serve hot.
I didn't have any bacon or 'shrooms on hand so I left those out and it was still great!
2 cups rice, uncooked
1 lb bacon, cooked and crumbled, reserve fat
6-8 green onions, sliced
1 C sliced mushrooms (or 1 can)
1-10 oz. package frozen peas
6 eggs, beaten
soy sauce
Cook rice according to package directions; Cool and set aside.
Using reserved bacon drippings fry onions, mushrooms and peas over medium-high heat. Set aside in a large serving bowl. Scramble eggs in reserved drippings. Add to veggies. Fry the rice in reserved drippings adding soy sauce to taste. Add cooked vegetables and heat through. Serve hot.
I didn't have any bacon or 'shrooms on hand so I left those out and it was still great!
Monday, March 16, 2009
Taco's In A Bag...
This is a super easy, fast, and kids really enjoy this! Don't have a picture but I'll try to get one next time we have this!
You'll need...
small, individual bags of chips for each person ~ Frito's and Doritos work best
hamburger ~ cooked and drained {could also season with taco seasoning}
Assorted toppings...
sour cream
cheese
olives
tomatoes
lettuce
ketchup
and any other topping that you might enjoy on tacos
How to enjoy... take your bag of chips and crush up a little, open at top and add hamburger, cheese, and any topping you want and eat right out of bag!
These are especially great camping!
You'll need...
small, individual bags of chips for each person ~ Frito's and Doritos work best
hamburger ~ cooked and drained {could also season with taco seasoning}
Assorted toppings...
sour cream
cheese
olives
tomatoes
lettuce
ketchup
and any other topping that you might enjoy on tacos
How to enjoy... take your bag of chips and crush up a little, open at top and add hamburger, cheese, and any topping you want and eat right out of bag!
These are especially great camping!
Chick~Pot Pie w/ Puff Pastry
This recipe comes from "Back To The Cutting Board"..."Chicken Pot Pie Soup" - Made from scratch ~ adapted from this recipe on RecipeZaar.com
Ingredients:
2 cups cooked chicken, cubed
2 cups cooked chicken, cubed
Small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter or margarine
1/2 to 1 cup flour (see note below)
2 tbsp. chicken bouillon, ground up
2 cups chicken broth
4 cups of milk
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough (I use Pillsbury Cresent Recipe Creations)
1 cup carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter or margarine
1/2 to 1 cup flour (see note below)
2 tbsp. chicken bouillon, ground up
2 cups chicken broth
4 cups of milk
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough (I use Pillsbury Cresent Recipe Creations)
The Process
1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.
3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.
4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.
1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.
3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.
4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.
5. Add chicken and then each vegetable one at time and stir carefully between each addition.
6. Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.
6. Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.
As always I double or triple my recipes so we have leftovers! This really did taste like a chicken pot pie and the kids loved the puff pastry on top! They haven't had puff pastry before and thought it was quite great stuff!
Tuesday, March 10, 2009
Lemon Bars
This recipe and picture come from a fun blog called Whimsy Love Blog. These are the one and only lemon bars that have ever turned out and I'm glad she shared them cause we sure enjoyed them!!Ingredients:
1 C. butter
2 ¼ C. flour
½ C. powdered sugar
¼ teaspoon salt
¼ teaspoon lemon rind
¼ C. lemon juice
4 eggs, beaten
2 C. sugar
1 C. butter
2 ¼ C. flour
½ C. powdered sugar
¼ teaspoon salt
¼ teaspoon lemon rind
¼ C. lemon juice
4 eggs, beaten
2 C. sugar
Mix the butter, flour, powdered sugar & salt. Spread in the bottom of a 9" x 13" pan. Bake for 25 minutes in a 325 degree oven.
Mix eggs, lemon juice, rind and sugar. Pour on top of the baked crust. You don't have to wait for the crust to cool. Bake for 30 minutes at 350 degrees.
Sprinkle with powdered sugar. Cut into squares when cooled. Eat!
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