Thursday, November 25, 2010

Corn Casserole

  • 2 eggs, beaten
  • 1 (15 ounce) can cream-style corn
  • 1 (8 ounce) container sour cream
  • 1/4 cup butter, melted
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 1 (4 ounce) can diced green chilies, drained
  • 1 (8.5 ounce) package dry corn muffin mix

  1. Preheat oven to 350 degrees F . Grease a 2 quart casserole dish.
  2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Sweet Potato Casserole

This is served at holidays on Kevin's side of the family. YUM!

Sweet Potato Ingredients
5 cups sweet potatoes, mashed
1 1/2 cups sugar
1 stick butter
1 teaspoon vanilla
1/2 cup milk
2 eggs

Topping Ingredients
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped nuts
1 stick butter, melted

Step by Step
1. Scrub and boil 5 medium sweet potatoes until tender. Cool, peel and mash. Add all other ingredients and mix well. Pour into large casserole dish or individual dishes.

2. Mix all topping ingredients together and spread evenly over sweet potato mixture.

3. Cook for 30 minutes until topping has browned. Remove from oven and serve.

Jaimee's Amazing Chocolate Chip Cookies

These cookies are absolutely amazing!!! This recipe is written in Jaimee's words.

2 cups (1lb, 4 sticks) butter, softened
1/2 cup white sugar
1 and 1/2 cups packed brown sugar

2 (3.4-ounce) packages instant vanilla pudding mix

4 eggs
1 tsp vanilla extract

2 tsp baking soda
1/2 tsp cinammon
5 cups all-purpose flour

4 cups chocolate chips

In a mixing bowl, cream the butter and sugars.

Pour in the packages of pudding mix and continue beating until completely blended.

Add the eggs and vanilla.

Next, the baking soda, cinnamon, and 2 cups of flour. Add the chocolate chips and then add the remaining 3 cups of flour bit by bit until thoroughly incorporated.

Chill the dough for 30-60 minutes and preheat the oven to 350F.

Lay a sheet of parchment paper on a cookie sheet, sticking it down with bits of dough if necessary. Using either a rounded tablespoon or a small greased ice cream scoop, scoop dough onto the parchment at least an inch apart.

Bake for 7-9 minutes, or until /barely/ golden on the bottom. Let cool and set for 5-10 minutes before removing to a wire rack to continue cooling. Cookies should be soft and chewy, but not doughy. Store in cookie jar or some other hard device--containers are best as bags will allow the cookies to be crushed and smashed very easily.

Monday, November 22, 2010

Meal Plan Monday -- Nov 22

I have been a follower of Laura's Menu Plan Monday for awhile. I have been excited about joining her on Monday's!!

Monday is Meatless Monday
Breakfast Burritos, hashbrowns, fruit

Pork Chops, salad, sweet potato fries

Chicken Enchilada Chili from $5 Dinners

Thursday-- Thanksgiving Day
Turkey, Ham
Sweet Potato Casserole
Stuffing for my hubby
Anne's Corn Casserole
Frozen Cranberry Salad
Anna Lee's Cranberry Jello
Cherry Cheesecake


Turkey & noodles
mashed potatoes

Saturday, November 20, 2010

Sweet Potato Fries

In our effort to eliminate the "white" from our diet, I made these last night. They were a hit with everyone!

* 3 large sweet potatoes
* 2 T. olive oil
* 1 T. seasoned salt


1. Cut each sweet potato into slices about 1/4" thick.
2. Toss the sweet potato slices with the oil and Morton Season-All.
3. Spread out on baking sheets in a single layer.
4. Bake at 450 degrees for about 20-25 minutes, turning with a spatula as needed.

Recipe from:

Mexican Carnitas in the Slow Cooker

This was our dinner last night. YUM!

1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water

Salsa, diced avocado, sour cream dollops to garnish


In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks. ** I didn't cut my pork loin into cubes or cook it before I put it in the crock pot. I put a frozen pork loin into the crock pot, I skipped the oil & the lime, simply because I didn't have one. It still turned out yummy! **

Recipe from: $5 Dinners

Friday, November 19, 2010

Enchilada Casserole

1 lb lean ground beef
1 (10 ounce) can enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups frozen corn
3 (12 ounce) cups shredded cheddar cheese

1. 1 In a skillet, cook beef over medium heat until done; drain the fat.
2. 2 Stir in enchilada sauce and salsa; set aside.
3. 3 Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray.
4. 4 Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese.
5. 5 Repeat layers once, then top with remaining tortillas, meat and cheese.
6. 6 Bake uncovered at 350% for 30 minutes.


Panera Bread Copycat Granola

Granola for Panera Bread’s Fresh Strawberry Yogurt Parfait

4 cups old-fashioned oats
3/4 cup chopped pecans
1/3 cup shredded coconut
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1/8 cup maple Syrup
1 teaspoon vanilla
1 1/2 cup raisins ( optional)

Preheat oven to 300 F. In a bowl mix the oats, pecanss, brown sugar, salt and cinnamon. In a saucepan warm the oil, maple syrup and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins (optional). Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

This is supposed to be similar to the granola that they use in their yogurt parfait & not served with milk. I won't add raisins again, if I'm making it to eat on yogurt.

Favorite Meat Marinade

Meat Marinade

* 1 tablespoon soy sauce
* 2 tablespoons vegetable oil
* 1 tablespoon Worcestershire sauce
* 1 teaspoon lemon juice
* 2 tablespoons brown sugar
* 2 tablespoons ketchup
* 6 pieces of meat

Put all of the ingredients in a gallon ziploc bag, add meat, squish around. Seal the bag & allow to marinate for at least 30 min.

You can use these for meat to grill or to bake.

Chicken Enchilada Soup 2

This is another recipe from, Tiffany from our small group.

2 cans cream of chicken soup

2 cans campbells fiesta nacho cheese

2 -10 ounce cans enchilada sauce

2 cans filled milk

2 cans black beans drained

2 cans corn drained or frozen corn

3-4 cooked chicken cubed or shredded

Simmer until heated through. Serve with tortilla chips & cheese

Best Breakfast Casserole

I've tried several breakfast casseroles & this one is our new family favorite.

1 pkg crescent rolls
1 lb mild sausage, browned and drained
1/2 pkg Real Bacon Bits *
8-10 eggs, beaten
2 cups shredded cheddar cheese

Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. Roll out crescent rolls in the bottom of the pan, pinch together so they cover the bottom. * One person in our family doesn't like sausage, so I cover part of the crescent rolls with the Real Bacon Bits & the remaining of it with cooked sausage. Pour beaten eggs over the meat, then add the cheese. Bake for 20-30 min. Until the cheese is melted & the eggs are cooked.

Everything Potatoes

* 3 pounds potatoes (about 9 medium), peeled and quartered
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, cubed
* 1/2 cup butter, cubed
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups (16 ounces) sour cream
* 2 cups (8 ounces) shredded cheddar cheese
* 3 bacon strips, cooked and crumbled
* 1 tablespoon minced chives


* Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

* In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top.

* Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted. Yield: 12 servings.

from Taste of Home

Garlic Chicken Farfalle

Garlic Chicken Farfalle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled or real bacon bits**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Bubble Pizza

2 cups pizza cheese
1 lb ground beef, cooked
2 tubes refrigerated biscuits
whatever pizza toppings you want
1 jar Pizza sauce

Preheat oven to 350*.

Cut each biscuits into 4 pieces. Put those into a bowl, add hamburger meat, pizza toppings, pizza sauce. Mix together. Put into an ungreased 9x13 casserole dish. Bake for 20 minutes. Then top with 2 cups cheese. Bake for another 10 min.

Thursday, November 18, 2010

Crock Pot Fajitas

Crockpot Fajitas

1 pkgs Fajita seasoning
1 cup of water
1.5 lbs of Round steak cut in strips (or venison)
1 medium onion cut in strips
2 green peppers cut in strips

All in the crockpot on low for the day. Serve with tortillas, sour cream, cheese, guacamole and salsa.

Crock Pot Taco Soup

Crock Pot Taco Soup

2 lbs. ground beef
1 chopped onion—brown with beef
2-4 oz. chopped green chilies
3 cans petite diced tomatoes
1 pkg frozen corn
1 can kidney beans-drained
1 can pinto beans-drained
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch Dressing Mix

top with shredded cheese.

Simmer till warm. I’ve done this in the crock pot… put your browned beef & onions in the bottom & top with the other ingredients; except the shredded cheese.

Crock Pot Sloppy Joes

Crock Pot Sloppy Joes

3 lbs hamburger meat
1 c. chopped onion
2 cloves garlic, minced
1 1/2 c. ketchup
1/2 c. water
1/4 c. brown sugar
1/4 c. prepared mustard
4 TBS vinegar
4 TBS Worcestershire sauce
3 tsp. chili powder
hamburger buns

Cook ground beef, onion & garlic. Drain. Combine ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder in the crock pot, stir in meat mixture. Cover and cook on high for 3-4 hours or low for 6-8 hours. Serve on hamburger buns.

Crock Pot Chicken Salsa

Crock Pot Chicken Salsa

3-4 frozen boneless, skinless chicken breasts (I've also used boneless, skinless thighs)

1 jar of salsa

1 8oz block of cream cheese

Throw the ingredients into the crock pot. Cook on Low all day. (if your chicken isn't frozen, then you don't have to cook it all day, just 3-4 hours) Place cooked mixture down the middle of a corn or flour tortilla, add shredded cheese. YUM!

Chicken Enchilada Soup

I got this recipe from our small group leader's wife, Tracey. My boys will go back for 2nds & will gobble up all of the leftovers for lunch the next day.

Chicken Enchilada Soup

1 lb Cooked & cubed chicken (I use 3-4 boneless/skinless chicken breasts, or 5-6 thighs. I've also used a precooked chicken from the store, or you can stew your own chicken)
1 stick or 1/2 C butter/margarine
3/4 cup flour
1t onion power or 1 small chopped onion
3/4 t garlic powder
1-1/2 t paprika
1/2 t salt
1t cumin
2t seasoned salt
1 small can mild green chiles
4 reg cans chicken broth (you can add more if you like)
1 pint sour cream (I use about 1-1/2 cups)
Cheese and chips for topping soup

In large pan melt butter and saute onion. Add flour to butter and brown slightly. Add spices, broth and chiles to flour mixture. Stir as you go to avoid lumps. Stir in sour cream and chicken. Simmer about 30 minutes. Stir frequently. You can make ahead and freeze. Can reheat in a crockpot. When ready to serve, crunch chips in bottom of bowl, add soup and top with cheese. This serves 4-5 people.

I will often add about 1-1/2 large cans chicken broth to make a little more without increasing the butter and sour cream. You can double this recipe.

SW White Chicken Chili

Our friend Tiffany, brought this to our small group one Sunday night. Yum!

SW White Chicken Chili
Soup ingredients:
2 TBS Italian seasoning
1 lb. boneless, skinless chicken breasts, cooked & cut into bite size pieces
4 c. white navy beans or 2- 15oz cans, rinsed
1 small onion, chopped
2 cups chicken broth
1 pkg frozen corn
1-4oz can green chiles, undrained
1 tsp. ground cumin

Top with:
1 1/2 c. shredded cheese
tortilla chips

Dump all of the soup ingredients into a pan. Simmer for at least 30 min. Top with cheese & serve with chips on the side.

Holiday Cranberry Salad

This is a new recipe for us. It is in the fridge right now. I'll be back to give it a star rating & make notes on whether we will have it again.

Holiday Cranberry Salad


  • 2 small packages raspberry Jell-O
  • 1.5 cups boiling water
  • 1 20-oz. can crushed pineapple
  • 1 can whole cranberry sauce
  • 3/4 cup cranberry juice
  • 1 cup pecans, chopped
  • 1 8-oz. package cream cheese, softened
  • 1/2 cup sugar
  • 1 cup sour cream


  1. Dissolve Jell-O in boiling water.
  2. Add crushed pineapple (juice and all), cranberry sauce, liquid mixture, cranberry juice and pecans, reserving some pecans to sprinkle on top. Mix it all together well.
  3. Mix well. Pour into a 9"x12" glass dish and refrigerate until firm.
  4. Cream together cream cheese, sugar and sour cream until smooth.
  5. When the first mixture is firm, spread the creamed ingredients on top.
  6. Sprinkle chopped pecans on top.
Recipe from:

Wednesday, November 17, 2010

Gran's Frozen Cranberry Salad

This is a staple at holidays from my Mom's side of the family. I don't know where the recipe came from or how long it has been a tradition... I'll have to ask my Mom.

4 c. raw cranberries
2 c. peeled apples
1 c. sugar
1 lb miniature marshmallows
1/2 c. chopped pecans
1 small container Cool Whip

Grind or chop cranberries & apples. Add marshmallows & sugar. Let stand 1 hour or overnight. Mix with pecans & Cool Whip. Freeze. The empty Cool Whip container is a great container to freeze this in.
I'm going to be slowly moving my recipes over to this format. I've decided that since most of my recipes come from online, I'll type out the recipes that I use & put them here. :D