Corn Casserole

• 1 can whole kernel corn, drained
• 1 can creamed corn
• 2 eggs beaten
• 1 stick butter, melted
• 4 heaping T. all purpose flour
• 2 T. sugar
• 1/4 C. diced green pepper (you can use red, I only had green)
• 1 C. whole milk
• 1/2 C. shredded cheddar cheese
• 1/4 tsp each salt and pepper

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Source: http://www.facebook.com/patti.brown.7547

Homemade Soft Caramels

Ingredients

• 1 c light corn syrup
• 2 c packed light brown sugar
• 1 can(s) sweetened condensed milk
• 1/2 lb butter

Directions

1. 1 Combine corn syrup, brown sugar, milk and butter in a saucepan. 
2. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. 
3. Pour into buttered oblong pan.
4. 2 Cut into squares when cool.

Source: http://www.facebook.com/patti.brown.7547

SLOW COOKER CASHEW CHICKEN

Ingredients

• 5 boneless, skinless chicken breasts, cut into small cubes
• 2 chili peppers, de-seeded and chopped, optional
• 1 bunch bok choy (Chinese cabbage), cleaned of dirt
• 1 cup cashews, toasted
• 4 tablespoons cornstarch or all-purpose flour
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste

Sauce:

• 1/2 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 4 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons chili sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon freshly grated ginger

Directions

1. Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.
2. Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).
3. In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.
4. Drizzle sauce over the chicken and bok choy and toss together to combine.
5. Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.
6. Transfer to plates and serve hot with rice or noodles. Enjoy!

Source: 12 Tomatoes

Snickerdoodle Recipe

Ingredients:

• 1/2 cup shortening (we use Butter Flavor Crisco)
• 1/2 cup Butter
• 1 1/2 cups Granulated Sugar
• 2 Eggs
• 1 tsp. Vanilla Extract
• 2 2/3 cups Flour
• 1 tsp. Cream of Tartar
• 1 tsp. Baking Soda
• 1/4 tsp. Salt
• Cinnamon & Sugar Topping
• 1 TBSP Granulated Sugar
• 1 tsp. Ground Cinnamon

Instructions:

1. Preheat oven to 350 degrees F.
2. Add butter, shortening and sugar in a mixer on beat together on medium speed until the mixture is fluffy.
3. Beat in the eggs and the vanilla.
4. Add the dry ingredients one at a time while continuing to mix together.
5. Turn off mixer and set aside.
6. Make the Cinnamon and Sugar Topping in a small bowl.
7. Roll the cookie dough into small 1 to 1 and 1/2 inch balls.
8. Roll each cookie ball in the Cinnamon and Sugar mix.
9. Place cookies on a greased cookie sheet.
10. Bake at 400 degrees for 8 to 10 minutes.
11. Should be a nice golden brown color that is crispy on the outside and soft and chewy on the inside.

Source: The Idea Room

HOT AND SOUR SOUP

Ingredients

• 6 cups chicken broth
• 1 (8 oz.) can bamboo shoots, drained and finely chopped
• 1 cup cooked chicken, shredded
• 1 cup shitake mushrooms, thinly sliced
• 1 cup firm tofu, pressed until drained and chopped into strips
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1/2-inch piece ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon chili sauce
• 3 teaspoons brown sugar
• black or white pepper, to taste
• green onions, finely chopped, garnish

Directions

1. Heat chicken broth over medium-high heat in a large stock pot until warmed through.
2. Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
3. Let mixture simmer for 5 minutes.
4. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
5. Cook for another 5-8 minutes, or until soup is thickened.
6. Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
7. Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
8. Serve hot and enjoy!

Source: http://12tomatoes.com/

Impossibly Easy Breakfast Bake (Crowd Size)

Ingredients:

• 2 packages (12 oz each) bulk pork sausage
• 1 medium bell pepper, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 3 cups frozen hash brown potatoes
• 2 cups shredded Cheddar cheese (8 oz)
• 1 cup Original Bisquick™ mix
• 2 cups milk
• 1/4 teaspoon pepper
• 4 eggs

Directions

1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Source: BettyCrocker

No kitchen required: Surprising healthy meals you can make for under $5

Mango tacos

Ingredients: whole wheat tortilla wrap + tomato + canned black beans + shredded lettuce + mango


Instructions: Cut up the tomato and mango into small pieces. Lay a tortilla flat and spread each of the other ingredients onto it. Meat is optional.

Avocado supreme sandwich

Ingredients: rye bread + avocado + sliced cheese + tomato + sprouts + carrot + cucumber + red cabbage + balsamic vinaigrette dressing


Instructions: A very simple sandwich: just slice the veggies, put them on the bread and drizzle some balsamic vinaigrette over them before adding the cheese.

Tofu rolls

Ingredients: flour tortilla + raw firm tofu + shredded lettuce + carrot + fish sauce

Instructions: Put the shredded lettuce on the tortilla, then cut up the carrots into small pieces and add them too. Cut the tofu into cubes and add it, then throw on some fish sauce. Roll up the tortilla.

Deviled eggs

Ingredients: hard-boiled eggs + mayonnaise + mustard

Instructions: Cut each egg in half. Pull out all the yolks, and mash them up in a bowl with a fork. Add in mayonnaise and mustard to taste until you get a toothpaste-like consistency. Spoon the yolk mixture back into the egg whites. If you're feeling adventurous, try using hummus in your deviled eggs.

Frill-free guacamole

Ingredients: ripe, mushy avocado + small onion + tomato + lime + salt

Instructions: Cut the avocado in half and remove the pit. Then scoop out all the avocado fruit and mash it up with a fork. Chop the onion and tomato, and add them to the mix. Squeeze some lime in and add salt while continuing to mix. Enjoy with tortilla chips or, if you really want to be healthy, carrots. This stuff'll fill you up pretty quick.


Source: From the Grapevine

Slow Cooker Lasagna Soup with Chicken and Mushrooms

Ingredients:

for the lasagna soup:

• 3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2" to 3" pieces
• 3 c. chopped onions
• 16 oz. sliced mushrooms
• 1 c. chopped sun-dried tomatoes
• 4 large garlic cloves, minced
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. cayenne
• 2 bay leaves
• 6 c. chicken stock
• 1 28-oz. can diced tomatoes
• 1 28-oz. can tomato sauce
• 2 to 3 T. tomato paste, to taste
• 1 to 3 T. brown sugar, to taste
• kosher salt and black pepper, to taste

to finish the soup:

• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• fresh mozzarella, cut into 1/2" cubes (or substitute "Cheesy Yum" from original Lasagna Soup recipe)
• additional salt and freshly ground black pepper, to taste
• freshly shaved Parmesan, optional

Directions:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. This soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

Source: AFarmGirlsDabbles.com

Lasagna Soup

Ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• additional cheesy yum:
• 2 c. shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Source: AFarmGirlsDabbles.com

Homemade McDonalds BigMac

Ingredients: makes 4 burgers

SAUCE

• 2/3 cup Whole egg mayonnaise
• 1/3 cup sweet pickle relish
• 2 teaspoons yellow mustard
• 3/4 teaspoon white vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 400g Beef mince or 14 Oz Ground Beef
• Salt & Pepper to season
• 4 Sesame seed buns
• 4 teaspoons finely chopped white onion
• 2 cups shredded iceberg lettuce
• 4 slices cheddar cheese
• 12 pickles

Method

1. Mix together the sauce ingredients and set aside. 
2. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. 
3. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. 
4. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 3 minutes each side. 
5. Meanwhile, slice the burger buns into 3 and slightly toast them. 
6. To assemble, spread the special sauce over the base and middle bun. 
7. Add onion and lettuce on both buns. 
8. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. 
9. Life the middle on top of the base and finally add the crown. 
10. Serve immediately and enjoy!

Source: NickosKitchen.com

No-Bake Truffles

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 powdered sugar
• 1/2 cup sweetened condensed milk
• 1/4 melted butter
• 2 cups chocolate chips for the coating

Directions:

1. Mix the coconut, sugar, condensed milk, and melted butter in a bowl.
2. With clean hands, form the coconut mixture into bite-sized balls.
3. Place on a lined baking sheet and freeze for about two hours or until completely hard.
4. In a double-boiler, melt your chocolate chips.
5. Take your coconut balls from the freezer and dip into the chocolate.
6. Place back in the freezer for about 15 minutes or until the chocolate hardens.
7. To be extra fancy, you can drizzle more melted chocolate over the cold truffles.

By Giovanna Boldrini

Homemade Shamrock Shakes

1 pint (2 cups) vanilla ice cream

1 cup milk

1/2 teaspoon pure peppermint extract

1/4 teaspoon green food color

whipped cream

green sprinkles

Signature Secret Ingredient Chili

Ingredients:

• 2 lbs. ground beef
• 1 lg. chopped onion
• 4 tsps. minced garlic
• 1 1/2 tsps. cumin
• 2 tsps. salt
• 2 Tbsps. chili powder
• 2 cans diced tomatoes
• 2 cans kidney beans
• 1 1/2 Tbsps. tomato paste
• 1 jalapeño, halved
• 1 1/2 Hershey bars
• Shredded cheese and sour cream to garnish

Instructions:

1. Begin browning ground meat in large pan.
2. Add onion and garlic, mix well.
3. Continue cooking until all the meat is brown.
4. Add cumin, salt, and chili powder. Mix well.
5. Transfer meat and seasonings to a slow cooker.
6. Add tomatoes and kidney beans, mix well.
7. Top with halved jalapeño peppers.
8. Cook on high setting for 4-5 hours.
9. In the last hour, remove the peppers.
10. Add chocolate. As it melts, mix thoroughly into the chili.
11. Continue cooking for another 30 minutes or so.
12. Garnish with cheese and sour cream, if desired.
13. Serve immediately, and enjoy!

For step-by-step instructions, check out: LittleThings.com

MEAT PASTY

Ingredients

Pastry:

• 3 cups all-purpose flour, plus extra as needed
• 2/3 cup ice water, plus extra as needed
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup shortening or lard
• 1 teaspoon salt
• 1 egg, lightly beaten

Filling:

• 8 oz. ground beef (or skirt steak, finely chopped)
• 1 russet potato, peeled and diced
• 1 small turnip, peeled and diced
• 1 large carrot finely diced
• 1/2 white onion, chopped
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• kosher salt and freshly ground pepper, to taste
• brown mustard, garnish

Directions

1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
7. Preheat oven to 400º F and line a baking sheet with parchment paper.
8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
11. Seal edges with a fork and repeat with remaining pasties.
12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
14. Serve hot with brown mustard and enjoy!

Source: http://www.farmgirlfare.com/

Mini Mexican Chili Bites

Ingredients:

• 4 CHI-CHI'S® Burrito Size flour tortillas 
• 1 (15 ounce) can HORMEL® Chili No Beans 
• 3/4 cup shredded Cheddar or Monterey Jack cheese blend 
• 1 (2.25 ounce) can sliced ripe olives, drained Shredded lettuce 
• 1/2 cup sour cream 
• 1/2 cup sliced green onions

Directions:

1. Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
2. Spoon chili into each cup. Sprinkle with cheese and olives.
3. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted. 
4. Serve on bed of shredded lettuce with sour cream and green onions.

Source: http://allrecipes.com

Quick and Easy Mexican Chicken

Full recipe at: http://allrecipes.com

Pizza Pasta Bake with Sausage

Ingredients

• 1 pound any shape pasta (such as penne, farfalle, elbows) 
• 1 pound Italian sausage 
• 1 green bell pepper, diced 
• 1/2 sweet onion, diced 
• 4 ounces sliced pepperoni, cut into bite-sized pieces 
• 2 ounces sliced black olives 
• 2 ounces cream cheese 
• 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce 
• 2 cups shredded mozzarella cheese 
• 1/2 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil and cook the pasta according to package directions.
3. While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
4. When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
5. Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
6. Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

Source: allrecipes.com

Beef Meatballs & Picante Glaze

What You'll Need

• 1 pound 80% lean ground beef 
• 1/4 cup plain dry bread crumbs 
• 1 egg, beaten 
• 3 cloves garlic, minced 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1/3 cup grape jelly 
• 1 tablespoon fresh thyme leaves 

How to Make It

1. Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. 
2. Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet.
3. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
4. Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired.
5. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

Campbells Kitchen