Saturday, October 4, 2014

Runza Casserole

Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Recipe from: Just A Pinch
2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbagesalt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Tuesday, September 16, 2014

Chicken and Dumpling Casserole



 My Mama gave me this recipe about 15 years ago and I have probably made it a hundred times if not more.  I have added peas and carrots to it, mixed vegetables, etc., tonight I just served the veggies on the side.  It's just a simple and satisfying recipe.  

Chicken and Dumpling Casserole

2 lbs. of chicken ( I used all thighs, my preference)
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper

Place the chicken in a pot and cover with water.  Cover and cook over medium heat for 1 hour.  Remove chicken from pot, save the water, and let cool.  Shred the chicken and place in the bottom of a 11x7 baking dish.  Whisk together the flour, milk and butter, pour over the chicken.  Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR.  Bake at 350 degrees for 45-50 minutes.  Let sit for a few minutes before serving.

2 lbs of chicken
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

optional: peas and/or carrots and/or celery or other vegetables.

Tuesday, September 9, 2014

Hootenanny pancakes

6 eggs,
1 cup milk,
 1 cup flour,
1tsp salt
Mix in the blender, while doing this preheat the oven to 425, with a stick of butter in a cake pan, check on the butter, it needs to melt, not burn, when butter is melted, pour contents of blender into the pan and cook for 20 minutes, sprinkle powdered sugar over the top and serve, we usually do two pans and top with fruit.
Submitted by Gavin White
  •  
    Bonnie Bakes Sez:  But Hootenany Pancakes are best with buttermilk syrup!hootenanny
  • Mormon Muffins


    5 teaspoons baking soda
    2 cups boiling water
    1 cup shortening
    2 cups sugar
    4 eggs
    1 quart buttermilk
    5 cups flour
    1 teaspoon salt
    4 cups All Bran cereal
    2 cups 40 percent bran flakes
    1 cup walnuts, chopped

    In a bowl, combine soda and boiling water. In a separate bowl, whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add buttermilk, flour and salt and mix again. Pour the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
    Let mix sit in the refrigerator overnight.
    The next day, heat oven to 350 degrees. Grease muffin tins. Spoon 1/8 cup batter into prepared muffin tins. Bake 30 minutes. Let cool for 5 minutes.
    Servings • 3 dozen muffins

    Best Basic Meat Loaf

    meatloaf slices

    Ingredients

    3/4 cup onion, diced
    2 pounds ground meat, meat loaf mix (ground pork, beef and veal)
    1/2 cup ketchup
    1/2 cup mustard, Dijon adds a nice bite
    2 eggs, beaten
    1 cup seasoned bread crumbs
    Salt and pepper, to taste *
    Directions: 
    1. Preheat the oven to 350 degrees.
    2. In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good.
    3. When we salt and pepper says to taste in this case, we do not mean you should taste this raw meat mixture.  That instruction just means add as much salt and pepper as you'd like.  A good sprinkle of each should do it.
    4. You can make one large loaf or two small loafs from your mixture.  Either way place your loaf/ loaves onto a baking sheet.  Place in the preheated oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce cooking time to about 45 minutes.
    5. For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.

    CHICKEN CABBAGE STIR FRY --

     CHICKEN CABBAGE STIR FRY -- Best ever.. Tag yourself ... DO NOT lose this  :)

Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

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    Ingredients
    ~ 3 chicken breast halves
    ~1 teaspoon vegetable oil...
    ~3 cups green cabbage, shredded
    ~ 1 tablespoon cornstarch
    ~1⁄2 teaspoon ground ginger
    ~1⁄4 teaspoon garlic powder
    ~1⁄2 cup water
    ~1 tablespoon soy sauce

    Directions
    1. Cut chicken breasts into strips.
    2. Heat oil in a frying pan.
    3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
    4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
    5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
    6. Stir sauce into chicken/cabbage mixture.
    7. Cook until sauce has thickened and chicken is coated, about 1 minute.
    8. Refrigerate leftovers within 2 hours.

    Hamburger Stew

     Favorite Hamburger Stew

     2 pounds ground turkey or beef or venison

    • 2 medium onions, chopped
    • 4 cans (14-1/2 ounces each) stewed tomatoes
    • 8 medium carrots, thinly sliced
    • 4 celery ribs, thinly sliced
    • 2 medium potatoes, peeled and cubed
    • 2 cups water
    • 1/2 cup uncooked long grain rice
    • 1 to 2 tablespoons salt
    • 1 to 2 teaspoons pepper
    • ADDITIONAL INGREDIENT (for each batch of stew):
    • 1 cup water

    Directions

    • In a Dutch oven, cook beef and onions over medium heat until meat is
    • no longer pink; drain. Add the tomatoes, carrots, celery, potatoes,
    • water, rice, salt and pepper; bring to a boil. Reduce heat; cover
    • and simmer for 30 minutes or until vegetables and rice are tender.
    Uncover; simmer 20-30 minutes longer or until thickened. Freeze in
    • 3-cup portions for up to 3 months.
    • To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer
    • to a saucepan; add water. Cook until hot and bubbly. Yield: about

    • 5 batches (15 cups total).

    Friday, August 29, 2014

    Carmelized baked chicken legs/wings

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
    2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
    3. Pour over the chicken.
    4. Bake in preheated oven for one hour, or until sauce is caramelized.
    5. Could also use wings or pork ribs.

    Thursday, August 21, 2014

    Runzas


     Basic Dough;
    4 1/2 C flour
    1/2 C sugar
    1 tsp salt
    2 pkgs yeast
    3/4 c milk
    1/2 c water
    1/2 c veg. oil
    2 eggs (room temp.)
    Measure 1 3/4 c flour in large bowl - Stir in sugar, salt, and yeast - Heat milk, water and oil to 120 - Pour into flour mixture - add eggs - Beat with electric mixer on low for 1/2 minute - Then beat 3 minutes on high - Stir in remaining flour - dough will be soft and sticky - Knead for 3 minutes - Let rest for 20 minutes
    Runza Filling;
    2 lbs ground beef
    1 onion
    2 cans sour kraut drained well
        Salt & pepper to taste
    Brown meat and onion, drain - Add kraut and simmer for 15 minutes - Roll out golf ball sized balls of dough into rectangles - Put some of the meat mixture in center - If you want cheese add now (I used velvetta in small strips) or add Fresh chopped or pickled jalapenos now too - Bring corners of dough to center and pinch edges to seal - Place on a greased cookie sheet, SEALED side down - Let rise/set 20 minutes more - Bake at 350 for 20 minutes until brown - you can spread with warm butter before eating IF you wish. Can be frozen and microwaved later!

    Monday, July 28, 2014

    Bierock Casserole

    Bierock Casserole. Photo by mammafishy1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                             
  • 1 medium onion, chopped
  • 1 1/2 lbs ground beef
  • 2 (15 ounce) cans cream of mushroom soup
  • 2 (8 count) packages crescent rolls
  • 1 1/2 cups cheese, shredded
  • 1 carrot, finely shredded
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • Directions:

    1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
    2. Add the shredded cabbage and carrot; steam until they are tender.
    3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
    4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
    5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
    6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
    7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
    8. Sprinkle with cheese. 
    9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
    10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

  • Sunday, July 27, 2014

    The Greatest Queso That Ever Lived

    The Greatest Queso That Ever Lived
 
1 block (32 Oz. Block) Velveeta Cheese
 1 package (8 Oz. Package) Cream Cheese
 1 can (10 Oz. Can) Rotel
 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
 1 pound Ground Beef OR Sausage (or A Combination Of Both)
 
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

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    1 block (32 Oz. Block) Velveeta Cheese
    1 package (8 Oz. Package) Cream Cheese
    1 can (10 Oz. Can) Rotel...
    1 can (10.75 Oz. Can) Cream Of Mushroom Soup
    1 pound Ground Beef OR Sausage (or A Combination Of Both)

    Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

    Glazed Lemon Zucchini Bread

     
    Delicious Glazed Lemon Zucchini Bread recipe { lilluna.com }
    Ingredients
    • 2 cups cake flour
    • 1/2 tsp. salt
    • 2 tsp. baking powder
    • 2 eggs
    • 1/2 cup canola oil
    • 1 1/3 cups sugar
    • 2 TB lemon juice
    • 1/2 cup buttermilk
    • zest of 1 lemon
    • 1 cup grated zucchini
    • Glaze ingredients:
    • 1 cup powdered sugar
    • 2 TB lemon juice
    • 1 TB milk
    Instructions
    1. Mix flour, salt and baking powder in a medium bowl and set aside.
    2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
    3. Fold in zucchini until it is mixed well.
    4. Add dry mixture to the wet mixture and blend all together until well combined.
    5. Pour batter into greased 9x5 loaf pan.
    6. Bake at 350 for 40-45 minutes.
    7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

    Sunday, July 20, 2014

    GREEN PEA AND EGG SALAD

     
     


    Mix 1/2 cup each chopped onion, celery and mayonnaise,
    3 tablespoons mustard,
    salt and pepper to taste.
    Stir in 8 chopped hard cooked eggs
     a 10 ounce package of frozen peas, thawed.
    Arrange on lettuce; garnish with tomatoes. Serves 8.

    Monday, July 14, 2014

    Creamy Tropical Fruit Salad

  • 1 can (15.25 oz.) Del Monte® Pineapple Tidbits in 100% Juice, drained
  • 1 can (11 oz.) Del Monte® Mandarin Oranges in Light Syrup, drained
  • 1 can (15 oz.) Del Monte® Tropical Fruit Salad in 100% Juice, drained
  • 1 pkg. (3.5 oz.) fat free, sugar free instant vanilla pudding
  • 1-1/2 cups non-fat milk
  • 6 oz. "light" lemon, orange, or mango flavored yogurt

  • Cooking Directions

    1. Combine pudding mix and milk, in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Mix in flavored yogurt.
    2. Combine all drained fruit in a large bowl. Mix in pudding and yogurt mixture. Cover and chill in refrigerator at least 2 hours.