Savory Beef Casserole

Crock pot week came at the perfect time.  It is stormy and dark outside and nothing tastes better on a day like that than a homey, comforting meal like this one.  I have been making this recipe for years.  I got it out of a cookbook my husband bought me- Crock Pot Recipes For Entertaining.  Don't be turned off by a title with "casserole" in it.  I don't normally do casseroles because it reminds me of something gross like tuna casserole.  This is a hearty meal, similar to a very thick beef stew.  So, if you like stew, you'll love this.

1 lb. ground beef
1 onion, chopped
6 carrots, peeled and sliced
8 potatoes, washed (not peeled) and sliced
salt and pepper to taste
1 can cream of mushroom soup
1/4 C. Milk
2 beef bullion cubes dissolved in 1/4 C. water (do this in the microwave)

Cook ground beef with onion in a large skillet until onion is translucent and ground beef is cooked through.  Spray crock pot with cooking spray then transfer meat mixture to the bottom of your crock pot.  Put carrots over top of meat then add potatoes.  Salt and Pepper the top of the potatoes.  In a small mixing bowl combine soup, milk and beef bullion water.  Pour over top of potatoes.  Cook on high 4-5 hours or on low 8 hours.

Chicken Parmesan

Yeah!  It's Crock Pot Week! We should be hearing from all the peaches this week and I can't wait to see what you all come up with.  I love cooking in my crock pot but I find myself using the same tried and true recipes (which I will be posting over the next couple of days) and I wanted to try something new.  So my recipe today is Chicken Parmesan.  My family gobbled this right up.  I loved the ease of this meal and how the additional flavors made the sauce more thick and rich.  The chicken was very tender and pulled apart easily with the side of a fork.  However, this recipe isn't like normal Chicken Parmesan recipes, the chicken is not crunchy- you are cooking it in a crock pot after all. 

2-3 chicken breasts, halved
1 egg, beaten
2 T. Milk
1/2 C. bread crumbs
1/2 T. Italian Seasoning
1/2 C. Parmesan Cheese
2 C. Shredded Mozzerella
1 jar of your favorite Spaghetti Sauce

Spray inside of crock pot with non-stick cooking spray.  Pour the entire jar of sauce into the bottom of crock pot.  Set aside.  Beat the egg with the milk.  In a separate bowl combine bread crumbs, seasoning and parmesan cheese.  Be sure that your chicken is completely thawed out.  Dip chicken into egg mixture then coat with parmesan and bread crumb mixture.  Place each piece of chicken carefully on top of sauce.  Top with mozzarella.  Cook 3-4 hours on high or 6-7 hours on low.  Serve over buttered spaghetti noodles.

Crock Pot Italian Chicken

I tried this recipe a while ago and loved it. I made this for a dinner party I was having. My husband who is not a fan of crock pot meals was a little apprehensive to try it but is now a fan of this dish.

Crock Pot Italian Chicken

2 frozen boneless chicken breasts (adjust time if you use defrosted chicken)
2 Tablespoons butter
1/4 cup water
1 Package of Italian dressing seasoning

Place all of the above into the crock pot for 4 hours on high or 6 hours on low. When chicken is done, take out of the crock pot and cut into chunks.
While the chicken is out of the crock pot whisk in: 1 can cream of chicken soup and 1 8oz package of softened cream cheese. It will be a little lumpy but will eventually smooth out.
Put chicken back into the crock pot and continue to heat mixture for 1 hour on high. (You can do this on low too if you need longer but adjust the time)
Stir before serving.
Serve over rice or noodles.
Serves 4

BLT Chicken & Pasta Salad

I just served this to some guests and they loved it.  It is a classic in the family.  I think the reason men like it so much is because one of the ingredients to the dressing is...  BBQ sauce.  1/2 cup mayonnaise                       1/4 t. black pepper

1/3 cup water        1 lb. boneless skinless chicken breast

1 T. barbeque sauce                  10 oz. pasta

1 1/2 t. white vinegar                               8 slices bacon

1 1/2 t. dried chives                    2 cups torn lettuce

1/4 t. garlic powder     2 tomatoes, coarsely chopped

In a large bowl mix first 7 ingredients.  Put chicken in a 6 quart pot and add salt along with just enough water to cover.  Boil, then reduce heat to low until done.  Remove to cutting board and cut into small pieces.  Add water to pot for pasta and add pasta once it boils.  Cook pasta until al dente.

As pasta boils cook the bacon.  Drain the grease and cut into small pieces.  Add hot pasta to the dressing bowl and toss to mix.  Add remaining ingredients and enjoy!

(This recipe was adapted from a friend.  Credit must be given to Sharon Redfearn.)

Christmas Muffins

I know what your thinking- "Why is she posting about Christmas Muffins in September?".  We call these Christmas Muffins in my family because this is what my husband's family ate on Christmas morning but these are too good to make only once during the whole year.  They are moist, delicious and very healthy.  My kids gobble them up, even my daughter who hates raisins doesn't seem to even notice the dates.  A lot of people call these six week bran muffins because the batter stays good in your refrigerator for six weeks.  You can also freeze the muffins.  This is a great recipe for moms like me who want to feed their kids a hot breakfast in the morning but really, really like their sleep. 

2 C. Boiling Water
5 tsp. Baking Soda
Combine these two ingredients and let cool while you make the rest of the batter.

1 C. Butter
2 C. Sugar
4 eggs
5 C. Flour
1 tsp. salt
6 C. Bran Flakes
2 C. Chopped Dates
1 C. Chopped Nuts (optional)
1 Quart Buttermilk

Use your largest mixing bowl because this makes A LOT of batter.  Cream butter and sugar together.  Add eggs then add flour and salt.  Add Bran Flakes, Dates, Buttermilk and Baking Soda mixture and mix well.  Fill muffin cups 2/3 full.  Bake at 350 degrees for 15-20 minutes.  Store remaining batter in the refrigerator for up to six weeks.

Chicken Broccoli Pasta

I got this recipe from a friend and it is simply wonderful!  It is addicting.  I can't say enough good things about it.  I shared it with my mom and she said she is tempted to make it every night.  It is that good!  Don't be afraid of the crushed red pepper, it really adds a nice touch to this dish without making it spicy.  If you like spicy you can add more.  You can use any pasta with this dish.  I used rotini this time but my favorite is bow tie pasta.

3 T. Olive Oil

3 cloves fresh garlic, minced

2 chicken breasts, cut into small pieces

1 pkg. frozen broccoli florets

1 tsp. dried basil

3/4 C. Oil Packed Sun Dried Tomatoes

1 Can Chicken Broth

Salt and Pepper to taste

1/4 tsp. Crushed Red Pepper Flakes

1 lb. Pasta

Freshly Grated Parmesan Cheese

Begin heating water for pasta. (Be sure to add salt to your water.  I add several tablespoons.)  Cook pasta according to package directions while you are making the sauce.  Cut up sun dried tomatoes and set aside.  Heat a large skillet and add oil, garlic and chicken.  Saute until chicken is almost cooked through.  Add broccoli and cook until crisp tender.  Add tomatoes, red pepper flakes, basil, chicken broth and salt and pepper. Turn heat down to medium low and simmer for a few minutes until pasta is finished.  Drain pasta and Put into a large serving dish.  Pour sauce over top and mix slightly.  Grate parmesan over top.  yummmm....

Pear Crumble Pie

A lady in my ward asked me if I would use the pears off of her tree before they went to waste.  I plan to bottle most of them but my mother-in-law told me that every time she bottled pears she would reserve 6 or 7 and make a this pear pie.  She started making it in college and it has become a tradition in their family.  I decided to surprise my husband and try it out for family night.  It was so good!  I think she said the recipe came from the 1960's version of the Better Homes and Gardens Cookbook. 

Filling:

6-7 medium Pears

3 T. Lemon Juice

1/2 C. Sugar

2 T. Flour

1 tsp. Lemon Zest

1 9" pie crust, unbaked

Crumble Topping:

1/2 C. Flour

1/2 C. Sugar

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 C. Cold Butter or Margarine

Combine all Crumble Topping ingredients except butter in a small mixing bowl and mix well.  Add butter and use a pastry blender or two knives to cut butter into flour mixture until it resembles crushed gram crackers or bread crumbs.  Slice 5 pears into chunks and Cut the remaining pear(s) into 6ths.  Sprinkle pears with lemon juice.  Mix sugar, flour and zest.  Stir into pear chunks.  Spoon filling into pie pastry then lay pear wedges over top.  Sprinkle with Crumble Topping.   Bake at 400 degrees for 45-50 minutes.  I liked this pie best completely cooled off. 

Oatmeal Chocolate Chip Cookies

When my children were little I experimented with a lot of chocolate chip cookie recipes. I tweaked this one until I got it just the way I like them, crisp on the out side and soft in the middle.

Oatmeal Chocolate Chip Cookies

1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoom baking soda
1/4 teaspoon salt
1/2 cup shortening
1 egg
1/4 teaspoon vanilla
1/2 cup oatmeal
6 oz. chocolate chips

In a mixing bowl, stir together first six ingredients. Add shortening, egg, and vanilla. Beat well. Stir in oats and chocolate chips. Roll into balls and dip tops in granulated sugar. Place on ungreased cookie sheet. bake @ 375 for 8-10 minutes.
This makes about 1 1/2 dozen.

Creamy Chicken Tortilla Soup

My family really enjoys this recipe.  It is exactly what the title claims it to be- creamy with lots of chicken.  I love the authentic taste of the cilantro but if you are not a fan then you can omit it but honestly it tastes better with.  I have rediscovered my crock pot over the last year or so.  This is a great go-to recipe for those days when you just know that if dinner doesn't happen before noon it isn't going to happen at all.  It tastes like a meal you spent time on but it took me about 5 minutes to throw it together today.  

2 C. Salsa (make sure you use salsa that you really like because it really adds a lot of flavor to the soup.)
2 Frozen Chicken Breasts (you don't even have to thaw these out, how great is that?!?)
2 C. Corn, frozen or canned
1 Can Black Beans, rinsed and drained
2 Cans Cream of Chicken Soup
1 Soup Can of Water
1 tsp. Ground Cumin
1/3 C. chopped fresh cilantro leaves
1 Cup Shredded Cheddar Cheese

Fried tortilla strips or crushed tortilla chips

Lay the two chicken breasts inside of your crock pot.  Add salsa, soup, corn, beans, water, and cumin.  Cover and cook on low 5 1/2 hours or on high 3 1/2 hours.  Take chicken out and shred and then return it to the crock pot.  Stir in cheese and cilantro and cook 15 minutes longer.  Serve with fried tortilla strips or crushed tortilla chips, chopped tomatoes, olives and additional cheese, if desired.  Serves 6-8 people.

Caramel Cookies

These cookies are DEVINE!  I love them, I think about them in my spare time. Really.  These are some of the best cookies I have ever had (chewy, chocolaty, with a caramel center...yum) and they are beautiful too which is an added bonus.  I took these to Beth's house recently for a special get together.  I was so happy to have an excuse to make these.  Try them, you won't be disappointed! 

2 1/2 C. Flour 
3/4 c. unsweetened cocoa

1 tsp. baking soda

1 c. sugar

1 c. firmly packed brown sugar

1 c. softened butter

2 tsp. vanilla

2 eggs

1 c. chopped nuts

48 Rolos

1 tbsp. sugar

1/2 cup white chocolate chips

Heat oven to 375 degrees. Combine flour, cocoa and baking soda. In a separate bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs and mix well. Add to flour mixture and mix. Stir in 1/2 cup of the nuts.  Unwrap Rolos and shape about 1 tablespoon of dough around 1 Rolo, covering completely.  In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Put the white chocolate chips into a plastic sandwich bag and microwave 10 seconds at a time until melted, squishing the bag after each 10 second interval to mix the chocolate.  Snip off the very tip of one corner of the bag and use it like a decorator bag to drizzle chocolate over the cookies.  Allow to cool at least 1 hour to set chocolate before removing to a serving plate.   

Island Breeze Cake

Isn't this cake just gorgeous?  It is tasty too, I promise.  It has a light, tropical taste.  I always think it is easier for people who are completely stuffed to find room for a fruity dessert than a decadent, rich, chocolaty dessert although those are probably my most favorite. I made this for my book group meeting last month when we were reading Eat Cake (great book by the way) and it was definitely a crowd pleaser!   I was getting ooohs and ahhhs from the moment I walked in the door.  But don't let its looks deceive you, it is surprisingly easy to make.  One tip that I need to mention though is that this cake really needs to be served within an hour or two after you assemble it and leftovers don't store very well, so cut the pieces large and tell everyone to eat up!

Cake:
1 Box Yellow Cake Mix
1/3 C. Vegetable Oil
1/3 C. Water
1 Egg
1 8oz. Can Crushed Pineapple in juice, undrained
1/2 C. Sweetened Coconut Flakes

Syrup:
1/4 C. Brown Sugar
2 tsp. Coconut Extract
2 T. Water
1 tsp. cinnamon

Filling and Fruit Topping
1 Pkg. Vanilla Instant Pudding
1 C. Milk
2 C. Cool Whip, divided
2 tsp. Coconut Extract
1 Kiwi, peeled and sliced
1 Large Mango, peeled and sliced thinly
1/4 C. toasted coconut

   Preheat oven to 350 degrees.  For cake, grease and flour (2) 8" round pans.  Combine cake mix, oil, water, egg, and pineapple.  Stir in coconut and pour into prepared pans, spreading evenly to the edges.  Bake 15-18 minutes or until a toothpick inserted into center comes out clean.  Cool in pans 5-10 minutes.  Loosen cakes, invert onto cooling racks and cool for a couple of hours.
   For syrup, combine all ingredients in a small saucepan and boil over med. high heat. Whisk until sugar dissolves, cook 1 minute or until syrup reduces to 1/4 cup.  Remove from heat.  For filling, whisk pudding mix and milk together until thick.  Fold in 1 C. cool whip and coconut extract.
   Transfer one cake to your serving plate and brush 2 T. of the syrup mixture over top with a pastry brush.  Spread filling over cake.  (For a formal look, spoon 1/2 the filling into a pastry bag fitted with large star tip and pipe filling around edges of cake.) Place the second cake over the top and arrange fruit however you like on the top of the cake.  Brush with remaining syrup.  Fill pastry bag fitted with large star tip with remaining cool whip and pipe a decorative edge around the cake. Sprinkle toasted coconut around the edges of the cake and the serving plate.

Conference Muffins

These muffins are delicious and sentimental for me.  Mom made them for our family every six months for General Conference along with her yummy homemade cocoa. (I'll let her post that)  Every conference when I make them I can't help but think about my mom and my sisters.  So with Conference coming up this seems like a good thing to start our blog with.

2 C. Bisquick
2 T. Sugar
1/4 C. Margarine or Butter, softened
2/3 C. Milk
1/4 C. Jam/Preserves

Glaze:
1/2 C. Powdered Sugar
1 T. Warm Water
1/4 tsp. vanilla

Preheat oven to 450 degrees.  Line a 12 cup muffin tin with muffin papers.  Mix together Bisquick, sugar, butter and milk.  Put a small amount of batter in each muffin cup and carefully spread it out to cover the bottom of the cup.  Drop a small spoonful of preserves in each cup.  Spoon the remaining batter over the top of each muffin and spread it over top to completely cover the preserves.  Bake for 10-15 minutes.  Mix together all the ingredients for the glaze in a small bowl. While muffins are still warm, drizzle glaze over top.