This were AMAZING!!!!!!! You must try this. I made a 1/2 batch.
Crack Potatoes or Loaded Potato Casserole
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*
Tuesday, January 31, 2012
Thursday, January 26, 2012
a new recipe: Cheesy Enchilada Casserole
I am having a lot of luck trying recipes. There is only one that we haven't liked. The recipe below was so yummy and it was even better the next day.
Cheesy Enchilada Casserole
(Recipe from Just Get Off Your Butt and Bake)
Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Cheesy Enchilada Casserole
(Recipe from Just Get Off Your Butt and Bake)
Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Thursday, January 5, 2012
Firsts
I feel like lately my cooking has started to evolve. I am becoming more adventurous. For the first time last night I used an onion. I diced it up all by myself, lol. I usually just used dried onion flakes or skipped the onion all together. I just never really cared for them. But I did it, and all worked out well.
Last night I also used Tomatillos for the first time. Before Monday I didn't even know what they were but now I do. They were interesting. Eli ask if I tasted one before I put it in the soup and to be honest it didn't even cross my mind.
Last night as we were eating the yummy soup Eli said "now if we can just get you to play with raw chicken." I think I threw up in my mouth when he said that. Just the thought of raw meat makes me, ugh! That is going to be my biggest obstacle to overcome. I have gotten to the point where I can tough the meat when it's frozen and I am not as freaked out when I take the plastic off the roll of sausage. I think it's just going to take some time.
Someday...
Last night I also used Tomatillos for the first time. Before Monday I didn't even know what they were but now I do. They were interesting. Eli ask if I tasted one before I put it in the soup and to be honest it didn't even cross my mind.
Last night as we were eating the yummy soup Eli said "now if we can just get you to play with raw chicken." I think I threw up in my mouth when he said that. Just the thought of raw meat makes me, ugh! That is going to be my biggest obstacle to overcome. I have gotten to the point where I can tough the meat when it's frozen and I am not as freaked out when I take the plastic off the roll of sausage. I think it's just going to take some time.
Someday...
2 new recipes in one week, WOW.
I made 2 new recipes this week. The one below and a White Bean Chicken Chili. Both recipes were great and probably both will go in the cookbook I have set aside to put our fav. recipes in.
As for the below recipe, the next time I will probably add some corn to it. Also I used ground beef instead of Turkey.
Bubble Up Enchilada
Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6
1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings
As for the below recipe, the next time I will probably add some corn to it. Also I used ground beef instead of Turkey.
Bubble Up Enchilada
Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6
1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings
Wednesday, January 4, 2012
White Bean Chicken Chili
Below is tonight's recipe, I will post later how it is.
White Bean Chicken Chili
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 9
INGREDIENTS:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained
and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
DIRECTIONS:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
This soup was really good. It's a must try and we will definitely be having it again.
White Bean Chicken Chili
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 9
INGREDIENTS:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained
and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
DIRECTIONS:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
This soup was really good. It's a must try and we will definitely be having it again.
Tuesday, December 27, 2011
Olive Garden Breadsticks
I made these bread sticks with dinner tonight. They were really good and really did taste like Olive Garden Bread sticks. They didn't get as golden brown as I would like but they were still vey yummy.
Olive Garden Bread sticks
Dough:
1 1/2 cups hot water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt
2 Tbs butter, softened
4-5 Cups flour
Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder
For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into long snakes. Spray 2 large cookie sheets with cooking spray, and lay the bread sticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Return them to the oven and heat to 400 degrees. Once it's preheated to 400 degrees bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the bread sticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Olive Garden Bread sticks
Dough:
1 1/2 cups hot water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt
2 Tbs butter, softened
4-5 Cups flour
Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder
For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into long snakes. Spray 2 large cookie sheets with cooking spray, and lay the bread sticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Return them to the oven and heat to 400 degrees. Once it's preheated to 400 degrees bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the bread sticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Friday, December 16, 2011
These are so Yummy!
I do make a pretty mean Chocolate Chip Cookie. It is hard to not eat one when they come out of the oven and they are still warm. The recipe is posted below. The recipe makes hundreds of cookies and the half recipe makes a lot of cookies. Be prepared to bake. I can only make a 1/2 a batch at a time because that's all my mixer can handle. Also I use Milk Chocolate Chips and not semi-sweet. Mainly because I do not like semi-sweet chocolate chips. I am a little selfish when I bake my cookies but that's what make them unlike anyone else's cookies.
Amish Chocolate Chip Cookies
Ingredients
3 cup vegetable oil
3 cup white sugar
3 cup brown sugar
8 eggs
4 tsp salt
4 tsp baking soda
4 tsp water
4 tsp vanilla
10 cup all purpose flour
6 cup chocolate chips
Steps
Preheat oven to 375. Cream oil and sugars. Add eggs one at a time. Add vanilla and water. In separate bowl combine dry ingredients. Slowly add to the rest of the mixture. Add chocolate chips. Drop by the tablespoon onto a greased baking sheet. Bake 8-10 minutes or until slightly golden brown.
*Also, you can add pecans, walnuts, white chocolate chips, peanut butter chips, etc if you would like! Be creative- you have lots of dough to work with!
Amish Chocolate Chip Cookies (Half Recipe)
Ingredients
1 1/2 cup vegetable oil
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs
2 tsp salt
2 tsp baking soda
2 tsp water
2 tsp vanilla
5 cup all purpose flour
3 cup chocolate chips
Steps
Preheat oven to 375. Cream oil and sugars. Add eggs one at a time. Add vanilla and water. In separate bowl combine dry ingredients. Slowly add to the rest of the mixture. Add chocolate chips. Drop by the tablespoon onto a greased baking sheet. Bake 8-10 minutes or until slightly golden brown.
*Also, you can add pecans, walnuts, white chocolate chips, peanut butter chips, etc if you would like! Be creative- you have lots of dough to work with!
Amish Chocolate Chip Cookies
Ingredients
3 cup vegetable oil
3 cup white sugar
3 cup brown sugar
8 eggs
4 tsp salt
4 tsp baking soda
4 tsp water
4 tsp vanilla
10 cup all purpose flour
6 cup chocolate chips
Steps
Preheat oven to 375. Cream oil and sugars. Add eggs one at a time. Add vanilla and water. In separate bowl combine dry ingredients. Slowly add to the rest of the mixture. Add chocolate chips. Drop by the tablespoon onto a greased baking sheet. Bake 8-10 minutes or until slightly golden brown.
*Also, you can add pecans, walnuts, white chocolate chips, peanut butter chips, etc if you would like! Be creative- you have lots of dough to work with!
Amish Chocolate Chip Cookies (Half Recipe)
Ingredients
1 1/2 cup vegetable oil
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs
2 tsp salt
2 tsp baking soda
2 tsp water
2 tsp vanilla
5 cup all purpose flour
3 cup chocolate chips
Steps
Preheat oven to 375. Cream oil and sugars. Add eggs one at a time. Add vanilla and water. In separate bowl combine dry ingredients. Slowly add to the rest of the mixture. Add chocolate chips. Drop by the tablespoon onto a greased baking sheet. Bake 8-10 minutes or until slightly golden brown.
*Also, you can add pecans, walnuts, white chocolate chips, peanut butter chips, etc if you would like! Be creative- you have lots of dough to work with!
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