Source: Gregg's missionary cookbook compiled by his mom (with some adjustments by me)
Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)
Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom. Mix eggs with cottage cheese and pour over noodles, spreading to cover everything. Crumble ground beef over cottage cheese mixture. Mix spaghetti sauce with tomato sauce and pour over all. Gently stir just to allow sauce to penetrate to the bottom noodles of the dish. Top with grated cheese. Cover with foil and bake at 350 degrees for about 25-40 minutes.
Notes:
This is a recipe that Gregg used to make when we were dating. He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades. A few times, when I'd be over at his apartment around meal-time, he'd share with me. I loved it. I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love? I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered. This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious. Win-win. We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.
Tuesday, July 29, 2014
Chicken Enchiladas
Source: My mom
Ingredients:
1 can cream of mushroom soup
1 cup (or more) sour cream
1/2 can (use your soup can) or less milk (use this if you don't have chicken juice to add to your sauce)
1 medium onion, diced
1 small can chopped green chiles
1 can chicken chunks (save juice) or 1 lb. cooked, cubed or shredded chicken (I'm a little skimpy lately and can get by with ~1 cup shredded chicken for 8 enchiladas and we haven't missed anything)
1 lb. cheddar cheese, grated
8 flour tortillas
Directions:
Mix soup, sour cream and chicken juice (or milk). Spread enough of this mixture to cover bottom of 9x13" casserole dish. Inside each tortilla, layer some chicken, a little onion, chiles, and cheese. Roll and place seam side down in dish. Cover tortillas with remaining sauce and sprinkle with cheese. Bake at 350° for about 30 minutes, until cheese is melted and sauce is bubbly. Garnish with shredded lettuce, chopped tomato and salsa.
Ingredients:
1 can cream of mushroom soup
1 cup (or more) sour cream
1/2 can (use your soup can) or less milk (use this if you don't have chicken juice to add to your sauce)
1 medium onion, diced
1 small can chopped green chiles
1 can chicken chunks (save juice) or 1 lb. cooked, cubed or shredded chicken (I'm a little skimpy lately and can get by with ~1 cup shredded chicken for 8 enchiladas and we haven't missed anything)
1 lb. cheddar cheese, grated
8 flour tortillas
Directions:
Mix soup, sour cream and chicken juice (or milk). Spread enough of this mixture to cover bottom of 9x13" casserole dish. Inside each tortilla, layer some chicken, a little onion, chiles, and cheese. Roll and place seam side down in dish. Cover tortillas with remaining sauce and sprinkle with cheese. Bake at 350° for about 30 minutes, until cheese is melted and sauce is bubbly. Garnish with shredded lettuce, chopped tomato and salsa.
Notes:
This is one of my very favorite comfort food meals of all time. And my mom must have known that since she made them for me while she was here helping after Callie was born. I just love them (and her) so! Very quick to assemble and cook, they make a great weeknight meal. I've also made them on a Saturday night and kept them in the fridge uncooked till Sunday afternoon when I didn't feel like "cooking". Leftovers (if you have any) are the best! Oh! And any other meat can be used in place of the chicken - we used to have these with ground beef or leftover turkey after Thanksgiving.
Tater Tot Casserole
Source: here, via Pinterest
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Pineapple Poppy Seed Muffins
Source: I adapted slightly from here, via Pinterest
Ingredients:
for the muffins:
Non-stick cooking spray
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup sugar
1 beaten egg
1/2 cup sour cream
1/4 cup buttermilk (I subbed ~3/4 teaspoon lemon juice + milk to 1/4 cup)
1/4 cup melted butter
1 (20-ounce) can crushed pineapple, well-drained and juice reserved
1 Tablespoon poppy seeds
for the glaze:
1 cup powdered sugar
2 Tablespoons (or more) reserved pineapple juice
Directions:
Preheat oven to 350 degrees. Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups. In a large mixing bowl, stir together the flour, salt, baking soda, and sugar. Make a well in center and add the egg, sour cream, buttermilk, and butter. Mix until just blended (my mixture was thick), then stir in crushed pineapple and poppy seeds. Fill prepared muffin cups with batter till about 3/4 filled.
Bake for about 20 minutes or until muffins are set and light golden brown on top. (They did not “puff” in center too much.) Meanwhile, in a small mixing bowl, stir together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smooth (may use more pineapple juice if glaze is too thick). Remove muffins from oven and place on wire rack on cookie sheet. Drizzle glaze over each muffin while hot. Let cool for about 10 minutes. About 14 muffins.
Notes:
I came across a couple different pineapple muffin recipes on pinterest a while ago and this is the one I ended up choosing for my July Muffin of the Month. Oh me! Oh my! They were amazing! Gregg declared them my best muffin yet. And that's saying something because I've made a TON of muffins in my time. These little beauties taste just like pineapple upside down cake. They're delightful! Note that they are super, super moist muffins, and they really taste best on the first or second day, but we did keep them for about a week and they all got eaten! Another note: the original recipe called for a cream cheese surprise in the middle of the muffin, but I didn't have any cream cheese, so I just skipped that part. They were delightful as is, but if you feel like adding even more oomph, go ahead and check that out.
Ingredients:
for the muffins:
Non-stick cooking spray
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup sugar
1 beaten egg
1/2 cup sour cream
1/4 cup buttermilk (I subbed ~3/4 teaspoon lemon juice + milk to 1/4 cup)
1/4 cup melted butter
1 (20-ounce) can crushed pineapple, well-drained and juice reserved
1 Tablespoon poppy seeds
for the glaze:
1 cup powdered sugar
2 Tablespoons (or more) reserved pineapple juice
Directions:
Preheat oven to 350 degrees. Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups. In a large mixing bowl, stir together the flour, salt, baking soda, and sugar. Make a well in center and add the egg, sour cream, buttermilk, and butter. Mix until just blended (my mixture was thick), then stir in crushed pineapple and poppy seeds. Fill prepared muffin cups with batter till about 3/4 filled.
Bake for about 20 minutes or until muffins are set and light golden brown on top. (They did not “puff” in center too much.) Meanwhile, in a small mixing bowl, stir together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smooth (may use more pineapple juice if glaze is too thick). Remove muffins from oven and place on wire rack on cookie sheet. Drizzle glaze over each muffin while hot. Let cool for about 10 minutes. About 14 muffins.
Notes:
I came across a couple different pineapple muffin recipes on pinterest a while ago and this is the one I ended up choosing for my July Muffin of the Month. Oh me! Oh my! They were amazing! Gregg declared them my best muffin yet. And that's saying something because I've made a TON of muffins in my time. These little beauties taste just like pineapple upside down cake. They're delightful! Note that they are super, super moist muffins, and they really taste best on the first or second day, but we did keep them for about a week and they all got eaten! Another note: the original recipe called for a cream cheese surprise in the middle of the muffin, but I didn't have any cream cheese, so I just skipped that part. They were delightful as is, but if you feel like adding even more oomph, go ahead and check that out.
Chocolate Mint Brownies
Source: Mel (I feel like we should be on a first name basis since I am on her site so much)
Ingredients:
for the brownies:
10 Tablespoons butter
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 cup honey
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
for the mint layer:
2 cups powdered sugar
1/4 cup (4 Tablespoons) butter, melted
2 Tablespoons milk
1 teaspoon mint extract
2 drops green food coloring (optional) (I used blue instead and called mine "Aggie Blue Mint Brownies" after a very popular Aggie Ice Cream flavor)
for the chocolate ganache:
1 cup semisweet chocolate chips
1/4 cup heavy cream (I used whole milk since I had that and no cream - worked like a charm)
2 Tablespoons butter
1/4 teaspoon mint extract
Directions:
For the brownies, preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325 degrees F.)
In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.
Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.
For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
For the ganache, heat the cream (or milk) and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
Cut into squares and serve. These taste best chilled in my humble opinion.
Notes:
When I first saw these posted on Mel's site I knew I had to try them. But I also knew that I didn't want the temptation of them sitting around my kitchen and me eating the entire pan (with Gregg's help, of course). So I cut them into squares and then wrapped them in saran wrap (not individually or really very well - just sort of used the saran wrap to separate them into layers so they wouldn't all stick together) and then slide the stack into a ziplock bag and froze them. A few weeks later I got them out for our Elwood Family Reunion and they were as good as fresh! Pretty dang delicious, actually.
Ingredients:
for the brownies:
10 Tablespoons butter
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 cup honey
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
for the mint layer:
2 cups powdered sugar
1/4 cup (4 Tablespoons) butter, melted
2 Tablespoons milk
1 teaspoon mint extract
2 drops green food coloring (optional) (I used blue instead and called mine "Aggie Blue Mint Brownies" after a very popular Aggie Ice Cream flavor)
for the chocolate ganache:
1 cup semisweet chocolate chips
1/4 cup heavy cream (I used whole milk since I had that and no cream - worked like a charm)
2 Tablespoons butter
1/4 teaspoon mint extract
Directions:
For the brownies, preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325 degrees F.)
In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.
Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.
For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
For the ganache, heat the cream (or milk) and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
Cut into squares and serve. These taste best chilled in my humble opinion.
Notes:
When I first saw these posted on Mel's site I knew I had to try them. But I also knew that I didn't want the temptation of them sitting around my kitchen and me eating the entire pan (with Gregg's help, of course). So I cut them into squares and then wrapped them in saran wrap (not individually or really very well - just sort of used the saran wrap to separate them into layers so they wouldn't all stick together) and then slide the stack into a ziplock bag and froze them. A few weeks later I got them out for our Elwood Family Reunion and they were as good as fresh! Pretty dang delicious, actually.
Tuesday, July 1, 2014
Dutch Oven Enchiladas
Source: A man doing a demo at a 4-H day camp many, many years ago
Ingredients:
1 lb. hamburger
1 onion, chopped
2 cans enchilada sauce (or you can make your own here - I used about 3/4 of this recipe to equal about 2 cans)
2 cans tomato soup (there's also a nifty substitution you can use for this)
1 small can diced green chiles
9-12 large flour tortillas
2 cups cheese, grated
salt, pepper, and garlic powder
garnish: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced olives
Directions:
Season hamburger and onion with salt, pepper and garlic powder and brown over medium heat. Drain grease. Add enchilada sauce, soup and chiles to meat. Cover bottom of Dutch oven with a layer of sauce mixture. Layer three tortillas, sauce and cheese about 3-4 times - until it reaches the top (I like to aim for 4 layers with 12 tortillas total - it seems to not be quite as soupy that way when it's all cooked up). Cook for 15-25 minutes until cheese is melted and casserole is bubbly. Serve with garnish.
Notes:
One day my sister, brother and two cousins and I were hanging out at the Cache County Fairgrounds at a 4-H day camp. One of the stations or classes that we could attend was about Dutch oven cooking, and since it gave out samples of the finished product, of course we were there! This was the recipe being demonstrated that day and we were all so impressed and amazed and delighted over its goodness (we had apparently never had enchilada casserole before) we made sure to memorize the recipe (I think we went back to the demo at least twice more, cementing the recipe in our minds) to tell our mom when we got home. It's been a staple at family campouts and cookouts and Sunday dinners ever since. We always make it in a Dutch oven, either on the camp chef or with coals if we're outside or straight in the oven if we're home, but really it can be made in any big casserole dish, and we've even been successful with it in the crockpot!
Ingredients:
1 lb. hamburger
1 onion, chopped
2 cans enchilada sauce (or you can make your own here - I used about 3/4 of this recipe to equal about 2 cans)
2 cans tomato soup (there's also a nifty substitution you can use for this)
1 small can diced green chiles
9-12 large flour tortillas
2 cups cheese, grated
salt, pepper, and garlic powder
garnish: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced olives
Directions:
Season hamburger and onion with salt, pepper and garlic powder and brown over medium heat. Drain grease. Add enchilada sauce, soup and chiles to meat. Cover bottom of Dutch oven with a layer of sauce mixture. Layer three tortillas, sauce and cheese about 3-4 times - until it reaches the top (I like to aim for 4 layers with 12 tortillas total - it seems to not be quite as soupy that way when it's all cooked up). Cook for 15-25 minutes until cheese is melted and casserole is bubbly. Serve with garnish.
Notes:
One day my sister, brother and two cousins and I were hanging out at the Cache County Fairgrounds at a 4-H day camp. One of the stations or classes that we could attend was about Dutch oven cooking, and since it gave out samples of the finished product, of course we were there! This was the recipe being demonstrated that day and we were all so impressed and amazed and delighted over its goodness (we had apparently never had enchilada casserole before) we made sure to memorize the recipe (I think we went back to the demo at least twice more, cementing the recipe in our minds) to tell our mom when we got home. It's been a staple at family campouts and cookouts and Sunday dinners ever since. We always make it in a Dutch oven, either on the camp chef or with coals if we're outside or straight in the oven if we're home, but really it can be made in any big casserole dish, and we've even been successful with it in the crockpot!
Homemade Enchilada Sauce
Source: The original Kim Blanchard
Ingredients:
1 quart water
1/4 cup chili powder
1/2 teaspoon garlic
1 teaspoon cumin
1 8 oz. can tomato sauce
salt to taste
flour to thicken (2-3 Tablespoons)
Directions:
Mix all ingredients in a saucepan and boil till thick. Should be the consistency of thin gravy.
Notes:
I never seem to have canned enchilada sauce on hand, which always made me shy away from enchilada recipes that I love. Finally I realized that Kim has this great homemade recipe. Now I'll never be without! I had made (and posted about) a different recipe I found online a couple years ago. It has now been deleted from this blog because this one is so much better! Simple, quick, cheap, tasty. Can't go wrong here.
Ingredients:
1 quart water
1/4 cup chili powder
1/2 teaspoon garlic
1 teaspoon cumin
1 8 oz. can tomato sauce
salt to taste
flour to thicken (2-3 Tablespoons)
Directions:
Mix all ingredients in a saucepan and boil till thick. Should be the consistency of thin gravy.
Notes:
I never seem to have canned enchilada sauce on hand, which always made me shy away from enchilada recipes that I love. Finally I realized that Kim has this great homemade recipe. Now I'll never be without! I had made (and posted about) a different recipe I found online a couple years ago. It has now been deleted from this blog because this one is so much better! Simple, quick, cheap, tasty. Can't go wrong here.
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