Au Gratin Sausage Skillet

Hi everyone!

Tomorrow we are having Au Gratin Sausage Skillet for dinner. This is basically sausage over au gratin potatoes with veggies. It's a total complete meal, I love it! I will leave off the cheese.

Au Gratin Sausage Skillet
~ Taste of Home
(Adrienne620)

1 pound fully cooked kielbasa or Polish sausage, halved & sliced 1/2 inch thick
2 tbs vegetable oil
1 package (5 1/4 oz) au gratin potatoes*
2 1/2 cups water
1 package (8 oz) frozen Califronia blend vegetables
1 to 2 cups shredded cheddar cheese

In a skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover & cook over medium heat for 18-20 minutes or until potatoes are almost tender, stirring occastionaly. Add vegetables; cover and cook for 8-10 minutes or until potatoes & vegetables are tender. Sprinkle with cheese. Remove from heat; cover and let stand for 2 minutes or until cheese is melted. Yield 4 servings. *Editors note: THe milk & butter listed on the potato package are not used in this recipe.

Adrienne620 notes: I dont use the oil to brown the kielbasa. I found that I dont need it.

Amy

Crusty Pizza Dough

Hi everyone!

Tomorrow we are having pizza for dinner. This recipe is for pizza dough done in the bread machine. I don't have a bread machine so I'll just make the dough in my Kitchen Aid. Basically, I'll add the ingredients (I'm planning to do the measurements in parenthesis) and I'll knead the dough and then let it rise once. Then I'll follow the instructions. We'll add whatever toppings everyone wants and have a big green salad with this!

Crusty Pizza Dough
~*~Sandy~*~

2/3 cup (1 cup) [1 1/3 cups] water
1 T (1 1/2 T) [2 T] olive oil
1/2 tsp (1/2 tsp) [3/4 tsp] salt
1 cup (1 1/2 cups) [2 cups] all-purpose flour
1 cup (1 1/2 cups) [2 cups] whole wheat flour
1 tsp (1 1/2 tsp) [2 tsp] yeast

Roll dough into rectangle or circle, depending on the pan to be used. Place on pan and turn excess under, forming a crust on the side. Brush very lightly with olive oil. (For thicker, chewy crust, cover and let rise about 30 minutes.) Top with pizza sauce, cheese and other desired toppings. Bake in a preheated 500* oven for 5 to 10 minutes, or until crust is brown and cheese is melted.

First column ingredients makes one 14-inch pizza, second column in parentheses makes one 14-16-inch pizza, third column in brackets makes two 14-inch pizzas.

Amy

Bourbon Chicken

Hi everyone!

Tomorrow we are having Bourbon Chicken for dinner. This is chicken in a sweet kind of sauce. It's really good. If you don't want it spicy, leave out the red pepper flakes. We'll serve this over brown rice and we'll also have green beans.

Bourbon Chicken
Katie (KatieDid)

2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 crushed red pepper flakes
1/4 c apple juice
1/3 c light brown sugar
2 T ketchup
1 T cider vinegar
1/2 c water
1/3 c soy sauce (reduced sodium)

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

Amy

CREAMY MUSHROOM CHICKEN

Hi everyone!

Here is a recipe for Creamy Mushroom Chicken. This is a crockpot meal and would be wonderful with pasta or rice. I bet you could shred the chicken when it's done. If you don't like spice at all, just leave out the green chilies.

CREAMY MUSHROOM CHICKEN
(luckymommyto2boys ~ from “Fix It and Forget It”)

4-6 boneless, skinless chicken breast halves
12-oz jar mushroom gravy
1 c milk
8-oz pkg cream cheese, cubed
4 ½-oz can chopped green chilies
1 pkg dry Italian salad dressing

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6 hours.
3. Serve over noodles or rice.

Amy

Cheese-Topped Beef Bake

Hi everyone!

Here is a recipe for Cheese-Topped Beef Bake. This sounds so yummy. I love the idea of using the chive and onion cream cheese for extra flavoe. I recently discovered that spaghetti sauce and taco seasoning go really well together too. If you try this, let me know!

Cheese-Topped Beef Bake
(Erin-HopeAndRebekah via Simple & Delicious)

1 package (16 ounces) medium pasta shells
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
1 envelope taco seasoning
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour crea; set aside. Drain the pasta; stir in beef mixture. Transfer to a greased 13in x 9in x 2in baking dish. Spread with cream cheese mixture, sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until cheese is melted.

Amy

Beef and Beer Chili,

Hi everyone!

Tomorrow we are having Beef and Beer Chili and cornbread for dinner. This recipe freezes well. I love the idea of adding beer to chili. I don't really care for beer as a drink but I love the flavor it adds to food. I know, makes no sense. This chili is done on the stove and really doesn't take too long. I think you cold throw it all in the crockpot if you wanted to and it would turn out fine. Just make sure you cook the ground beef first and I would toss the onion and peppers in with the meat while it's cooking.

Beef and Beer Chili
Amy - amylz

1 chopped red onion
1 cup chopped red bell pepper
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice. Freezes Well!

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 261 (20% from fat); FAT 5.7g (sat 2.1g,mono 2g,poly 0.2g); PROTEIN 18.3g; CHOLESTEROL 30mg; CALCIUM 74mg; SODIUM 799mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 30.3g

Cooking Light, SEPTEMBER 2007

Amy

Chicken Francaise to Impress,

Hi everyone!

Tomorrow we are having Chicken Francaise to Impress. This is basically a breaded lemon chicken. I'll let you know in the comments if I think it will impress or not. Can I just say I'm thankful my family likes chicken because we've been eating it a lot lately. It's healthy and affordable so you can't beat it. I'm also thankful there are a zillion different ways to cook chicken. On the side we're having brown rice and a nice green salad.

Chicken Francaise to Impress:
(Jessica)

4-6 boneless, skinless chicken breasts (about 1.5-2 lbs)
2 eggs, slightly beaten
2 Tb lemon juice
1 1/2 cups all-purpose flour
1 tsp garlic powder
1 tsp paprika
2 Tb butter
2 Tb olive oil
2-3 small cloves of garlic
1/2 tsp salt
1/8 tsp pepper
1 (14 oz) can chicken broth or stock
3 Tb lemon juice
lemon wedges & parsley sprigs for garnish

*In medium bowl, beat eggs and 2 Tb lemon juice together *In a shallow dish combine flour, garlic powder and paprika. *Dip chicken breasts in egg mixture, then flour mixture. *Crush garlic with flat edge of knife, then grind salt & pepper into garlic *Heat butter & oil in a large skillet over medium heat. *Add crushed garlic & cook until garlic is soft & translucent; remove from pan & reserve for another recipe *Add flour-coated chicken breasts and cook just until golden on each side. *In a medium bowl, mix chicken broth & 3 Tb lemon juice *Add broth mixture to chicken in skillet. *Reduce heat to medium low and let simmer for 8-10 minutes. *Serve with garnishes *Wonderful served simply with buttered rice or noodles *Alternative: use 1/2 chicken broth, 1/2 dry white wine

Amy

Shredded, Saucy BBQ Chicken Sammies, A Great Pepper Salad

Hi everyone!

Tomorrow we are having BBQ Chicken Sandwiches for dinner. This is a 30 Minute Meal so she has you poach the chicken, make the sauce, then combine on sandwich rolls. Easy! I love the idea of combining the sweet and dill pickles too. My kids will love that! I probably won't shred the chicken but rather will thinly slice it for the sandwiches. It's just a personal preference. On the side I'm making a Great Pepper Salad. This is like my comfort food. I love pickled and I love spicy! My 9 year old will love this too. I plan to make the full recipe because we can snack on this for lunch if there are leftovers. The only catch is you need to make this a few days ahead of time to really get the full flavors. So, plan ahead! It's still good if you forget and can't let it sit for 3 days though.

Shredded, Saucy BBQ Chicken Sammies
Amy - amylz
Recipe courtesy Rachael Ray

1 cup chicken stock
1 bottle Mexican beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split

Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes. While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve. When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like. Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

A Great Pepper Salad
Amy - amylz
Servings: 12

1 (16 ounce) jar sliced pepperoncini peppers, drained
1 (32 ounce) jar sweet pepper rings, drained
1 (4 ounce) jar diced pimento peppers, drained
1 pound pepperoni sausage, cubed
1 pound provolone cheese, cubed
1/2 pound Swiss cheese, cubed
1/2 pound sharp Cheddar cheese, cubed
1 (6 ounce) can mushrooms, drained and thinly sliced
2 (6 ounce) cans black olives, drained and thinly sliced
4 cloves garlic
4 1/2 tablespoons dried oregano
1 cup canola oil
1/4 cup olive oil

1. In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!

Amy

Easy Honey Mustard Mozzarella Chicken, Grandma's Good Potatoes

Hi everyone!

Tomorrow we are having Easy Honey Mustard Mozzarella Chicken for dinner. I plan to leave off the cheese but otherwise I'll follow the directions. If you already have some honey mustard, you could just use that instead of making it. On the side we're having Grandma's Good Potatoes. These are just new potatoes with sour cream and dill. Dill is by far my favorite herb so I can't wait to try these. We'll also be having green beans.

Easy Honey Mustard Mozzarella Chicken
OP?
Yields: 4 servings

4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Grandma's Good Potatoes
Jeri (onewildchild)

3lb. new potatoes, washed and peeled
1c. milk
3 Tbsp. flour
1(8oz.)carton sour cream
1/4c. chopped fresh dillweed

Boil the potatoes in just enough water to cover them. In a bowl, gradually add the milk to the flour, stirring constantly until smooth. Stir in the sour cream and dillweed. When the potatoes are tender(after 15 to 20 min), remove the pan from the heat and add the sour cream mixture to the potatoes and their cooking water. Simmer over very low heat until the gravy is thick. Serves 6 to 8.

Amy

BBQ Ribs in Crock Pot, Antipasto Pasta Salad

Hi everyone!

Tomorrow we are having BBQ Ribs in Crock Pot. You do need to bake the ribs for about 30 minutes before you throw them in the crockpot. You could also boil them. This is to get all the fat off them. Trust me, this step is necessary. On the side, we're having an Antipasto Pasta Salad and rolls. The salad is full of yummy goodness.

BBQ Ribs in Crock Pot
(Carla)
(these are awesome & so tender, adapted from a recipe on allrecipes.com)

5 lbs boneless pork ribs
1 bottle BBQ sauce
1 cup ketchup
1/2 cup packed brown sugar
4 Tbsp vinegar
2 tsp dried oregano
2 tsp Worcestershire
dash of hot sauce

Brown ribs in 400 F oven (~ 15 min on each side). Meanwhile, mix together all other ingredients in crock pot. Add in ribs and mix them in sauce to coat. Cook on low 6-8 hours until ribs are tender.

Antipasto Pasta Salad
Amy – amylz
Betty Crocker Makes:8 servings

1 package (16 ounces) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1 can (6 ounces) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers
1/2 cup freshly shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 cup Italian dressing

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Nutrition Information 1 Serving: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 49g (Dietary Fiber 4g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 15%; Iron 20% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3

Amy

Baked Ziti I

Hi everyone!

Here is a recipe for Baked Ziti. There are about as many ziti recipes out there as there are lasagna recipes. The thing I liked about this is it calls for a Provolone layer which is a little different. I think most families would love this. This would be another easy meal for the family served with a green salad. I think this would be a great meal to make ahead and freeze as well.

Baked Ziti I
Amy - amylz
Yields: 8 servings

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

Amy

Creamy Orzo with Ham and Peas

Hi everyone!

Here is a recipe for Creamy Orzo with Ham and Peas. I really like dishes like this but I can't find whole wheat orzo anywhere so I thought I would just share this recipe with out all. Let me know if you make it. If you aren't familiar with orzo, it's a tiny cut of pasta, a little bigger than rice. Creamy orzo dishes are super yummy! I love that this can be a one pot meal. You serve this along with a green salad and you have a nice wintertime meal.

Creamy Orzo with Ham and Peas
Katie (KatieDid) from Recipezaar

1 lb orzo pasta
2 T olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 lb smoked ham, cubed (honey ham)
1 1/4 c half-and-half (fat-free)
1 c frozen peas, thawed (about 1 1/2 c)
3/4 c parmesan cheese, grated (1 c)
salt and freshly ground black pepper

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the ham and cook until they are heated through, about 5 minutes. Stir in the half-and-half and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the parmesan to the pasta mixture and toss to coat. Stir in some reserved cooking liquid until pasta is desired consistency. Season the orzo with salt and pepper, and serve.

Amy

Chicken Fried Chicken, Asian Style Slaw

Hi everyone!

Tomorrow we are having chicken fried chicken for dinner. I've always loved chicken fried steak but I thought the idea of using the same technique on chicken was fun. These will kind of be like chicken strips in a way since you use tenders. You could obviously use chicken breasts if you prefer. This recipe does call for 3 pounds of chicken so if you use less, adjust the other ingredients. On the side I'm making Asian Style Slaw. I love coleslaw but it's not always the healthiest (because of the mayo) so I love the idea of a slaw without it. This would probably be good with some diced chicken in it and I'm sure I'll have leftovers so I'm planning to eat them for lunch. If you don't work with Sesame Oil much, keep in mind that it's really a condiment more than an oil. It can spoil quickly so I like to buy the smallest bottle you can get and then I keep it in the fridge. If you let it sit out a couple minutes and shake well, it works just fine. Just don't store it in the cupboard as it will go bad quickly. We'll also be having really simple mashed potatoes (red potatoes, mashed up with a little fat free milk and fat free sour cream).

Chicken Fried Chicken
Sandy~Bettyinthekitchen

36 saltine crackers (or one sleeve)
3 T all-purpose flour
3 T dry potato flakes
1 T seasoned salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground black pepper
1/8 tsp cayenne pepper or chipotle chile powder, optional
2 eggs
1/4 cup vegetable oil
Frozen chicken tenderloins from a 3 lb bag, thawed

Preheat oven to 225ºF. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs (do not crush too much, small chunks are good). Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Transfer mixture to a shallow dish. Beat eggs in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in beaten egg, then dip in crumb mixture. Reduce heat to medium and cook coated chicken in skillet 3 minutes per side, until golden brown and juices run clear. Keep the chicken warm in the oven as you finish each batch.

Asian Style Slaw
Amy - amylz
Recipe courtesy Dave Lieberman

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Amy

Balsamic Glazed Pork Chops

Hi everyone!

Tomorrow we are having Balsamic Glazed Pork Chops for dinner. These look really quick and simple and I love balsamic vinegar so I'm sure the sauce is super yummy. We'll also be having applesauce and whole pasta with marinara sauce.

Balsamic Glazed Pork Chops
Amy (Aimster)

8 boneless pork loin chops
½ tsp. Salt
¼ tsp. Ground black pepper
1 T. olive oil
3 T. finely chopped onion
1/3 cup balsamic vinegar
¼ cup packed brown sugar

Pat pork dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 in. skillet heat oil over med. high heat until hot. Cook pork until done and it is no longer pink. Transfer pork to platter and keep warm. Increase heat to high and stir in onions into pan juices and cook 1 minute. Stir in vinegar and sugar and cook 1 minute longer. Pour sauce over pork.

Amy

Broccoli, Chicken and Rice Casserole

Hi everyone!

Tomorrow we are having Broccoli, Chicken and Rice Casserole for dinner. I won't lie, my family doesn't love broccoli but often times when it's in something like this, they eat it and don't complain at all. This is a great recipe to use up leftover cooked chicken you have too. I have some in my freezer that I saved from a couple weeks ago that will be perfect in this. I know I always say this but save all your leftover meats. It doesn't matter what flavor it is, if it's breaded, whatever. Save it in a big Ziploc in your freezer and when it gets to be about 2 cups worth, you have enough to use in soups or a casserole. Now, for this casserole, I will leave out the cheese whiz. If you really try to avoid processed cheese, you could easily sub a cup of whatever shredded chesse you like. I think that would work fine. We'll be having a green salad with this.

Broccoli, Chicken and Rice Casserole
Kayla ~ Kmc0415

10 oz. pkg. frozen, chopped broccoli
2 cups cooked, chopped chicken
1 cup cooked rice
4 oz. jar cheese whiz
¼ cup butter
1 can cream of chicken soup
1 small chopped onion
Salt and pepper to taste

Cook broccoli according to package directions. Saute onion in butter. Add to the rest of the ingredients. Mix thoroughly and add salt and pepper. Pour into lightly greased oblong pan. Bake for 30 minutes at 350 degrees.

Amy

Chili Cheese Dogs

Hi everyone!

Tomorrow we are having Chili Cheese Dogs for dinner. My 9 year old is very excited! Obviously they'll all be leaving the cheese off of their cheese dogs but I won't! I'm pretty sure my super picky husband will be having a plain hot dog. We'll also have a green salad and french fries.

Chili Cheese Dogs
Amy - amylz
Recipe courtesy Tyler Florence

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper. For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Amy

Baked Mac and Cheese 2

Hi everyone!

Tomorrow we are having company for dinner and I am making brats and hot dogs. On the side I am going to make Baked Mac and Cheese. This is a Michael Symon recipe (I may have seen him make it on Dinner Impossible) and it looked really good. I love the idea of using the smoky cheddar but I'm not sure my husband will. I may chicken out and go with regular cheddar. The marscapone will make it really smooth and creamy. We'll also be having salad.

Baked Mac and Cheese 2
Amy - amylz
Michael Symon

3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves

Preheat oven to 350 degrees F. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

Amy

Casserole Ole

Hi everyone!

Here is a recipe for Casserole Ole. This is very similar to a taco casserole that my 9 year old loves. I would say this is typically a family pleaser.

Casserole Ole
Dottie (hokiesmom)

1 lb of hamburger
1 jar (17.25 oz) enchilada sauce
1 jar (8 oz) of taco sauce
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 soup can of milk
1 bag Doritos PLAIN
shredded cheddar or Mexican blend cheese

Brown hamburger. Drain and set aside. Combine enchilada and taco sauces and heat. Add soups and milk; mix well. Continue heating. Line pan with crushed Doritos; top with one half of the sauce/soup mixture. Top with meat and cheese, then remaining sauce/soup mixture. Sprinkle more Doritos on top. Bake for 30-45 minutes at 350*, adding additional cheese during the last 10 minutes of baking.

Amy

CHICKEN NOODLE PARMESAN

Hi everyone!

Here is a recipe for Chicken Noodle Parmesan. This looks like a super quick and easy weeknight meal. Let me know if you try it!

CHICKEN NOODLE PARMESAN
(luckymommyto2boys ~ Amy ~ somewhere on the Web)

3 cups egg noodles
2 tablespoons vegetable oil
2 (4-6-oz.) fresh boneless, skinless chicken breasts, cubed
1 can (10.75-oz.) cream of broccoli soup
½ cup 2% milk
1/3 cup grated Parmesan cheese
¼ teaspoon ground black pepper

Cook noodles according to package directions; drain and set aside. Meanwhile, heat a large skillet over medium-high heat; add oil and brown chicken until no pink is showing. Remove from heat. Stir in broccoli soup, milk, Parmesan cheese, pepper and cooked noodles. Heat gently over medium heat. Serve hot. Makes 4 Servings

Amy

CREAMY RANCH CHICKEN

Hi everyone!

Tomorrow we are having Creamy Ranch Chicken for dinner. This is basically diced chicken with a cream sauce over pasta. I think my kids will like this. I'll probably go with a whole wheat penne or something like that. We'll also be having a green salad.

CREAMY RANCH CHICKEN
(Perrin)

6 Slices bacon - cut into narrow strips
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 TBS flour
2 TBS ranch dry salad dressing mix
1 cups whole milk
3 to 4 cups dried medium noodles
Parmesan cheese to taste

Cook bacon over med heat until crisp - drain on paper town and save - discard all but 2 TBS drippings.. Add chicken to skilled and cook until no longer pink - Sprinkle flour and salad dressing mix over and stir well. Stir in Milk and cook until thickened and bubbly - add bacon. Serve over cooked noodles with Parmesan cheese Serves 4

Amy

Crockpot Sage Pork Roast, Cheese and Bacon Potato Rounds

Hi everyone!

Tomorrow we are having a Crockpot Sage Pork Roast. I love sage and it goes so well with pork. We'll also be having Cheese and Bacon Potato Rounds. I'll probably do half with cheese and half without. Then we'll also be having Applesauce.

Crockpot Sage Pork Roast
Contributed By: 4kowboys
rachel's cookbook

2-1/2 tsp Rubbed sage
1-1/2 tsp Garlic salt
1 tsp Ground ginger
½ tsp Black pepper
1 Boneless center cut pork loin roast (3 lb)
2 c Apple juice
1-1/3 c Cold water
1 Envelope pork gravy mix

In a small bowl, mix sage, garlic salt, ginger and pepper. Place roast in crockpot with fat side down. Evenly sprinkle seasoning mixture over roast. Pour apple juice, water and pork gravy into crockpot. Cook on high 6 hours or until roast is tender.

Cheese and Bacon Potato Rounds:
Kristy's Recipe - Courtesy of: Allrecipes.com

4 baking potatoes cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
Salt and pepper
Paprika

Preheat oven to 400 degrees F (200 degrees C). Brush both sides of potato slices with butter; place them on an ungreased cookie sheet and sprinkle thoroughly with salt and pepper. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. After flipping once sprinkle with paprika. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Amy

Crunchy Parmesan Chicken Tenders

Hi everyone!

Tomorrow we are having Crunchy Parmesan Chicken Tenders. I am always skeptical of any recipe that calls for 500 degrees but I trust Giada so I'm willing to try. We'll also be having a green salad and brown rice.

Crunchy Parmesan Chicken Tenders
Amy - amylz
Recipe courtesy Giada De Laurentiis

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Amy

Crispy Potato Pancakes (Latkes), Basic Waffle

Hi everyone!

Tomorrow we are having breakfast for dinner. First I'm making Latkes. I have to say, potato pancakes are one of my most favorite things in the world. Then I'm making the Basic Waffle. This is an Alton Brown recipe so you know it's going to be perfection. I have said it a zillion times but you all really should be making your own waffle and pancake mixes. It's likely ingredients you have on hand and you don't have to worry about them going bad like you do with the store bought mixes. If you don't have any buttermilk, you can sub sour milk (1tbsp vinegar + 1 cup milk) but I really recommend you get the buttermilk. It's not expensive at all and I think adds a depth of flavor that is really good. We'll also be having fruit cocktail and sausage links.

Crispy Potato Pancakes (Latkes):
(Maggie via foodnetwork)

4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying

Serving suggestion: applesauce Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
Yield: about 20 (4-inch) pancakes

Basic Waffle
Recipe courtesy Alton Brown, 2005
missy base

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Amy

Barbecued Shrimp, Chicken and Roast Beef Muffulettas

Hi everyone!

Tomorrow we are having Barbecued Shrimp for dinner. Well, my husband is as the rest of us don't eat shellfish. All I can say is I'm thankful I can buy deveined shrimp. It's bad enough I have to peel the darn things. The rest of us will be having Chicken and Roast beef Muffulettas. My kids love muffulettas. I love the idea of using individual french rolls. It will make it so much easier to make each one with the ingredients they like. My 3rd grader loves to take these in his school lunches too. We'll also be having a green salad.

Barbecued Shrimp
Sandy~~*~Sandy~*~

1 1/2 lbs medium to large shrimp, cleaned, rinsed, and deveined
1/3 cup butter (5 to 6 tablespoons)
2 T vegetable oil
3 T lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 T spicy barbecue sauce
1 bay leaf
1 clove garlic, crushed
1/2 tsp dried leaf basil
1/2 tsp dried rosemary
1/2 tsp paprika
1/4 tsp cayenne pepper or more to taste

In a large skillet, heat the oil and butter until butter melts. Add shrimp; sauté until shrimp begins to turn pink. Add remaining ingredients; stir to mix well. Simmer, stirring frequently, over low heat, about 3 to 4 minutes. Remove from heat, cover, and let stand for 5 minutes. Remove garlic and spoon shrimp into a serving dish; pour sauce over the shrimp. serves 4.

Chicken and Roast Beef Muffulettas
Amy - amylz
Cooking Light, MARCH 2003

Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens

To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill. To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
Yield: 12 servings

CALORIES 288 (28% from fat); FAT 9g (sat 4.3g,mono 2.3g,poly 0.8g); PROTEIN 23.3g; CHOLESTEROL 49mg; CALCIUM 181mg; SODIUM 795mg; FIBER 2.5g; IRON 2.4mg; CARBOHYDRATE 27.9g

Amy

Chicken Scallopini 2

Hi everyone!

Here is a recipe for Chicken Scallopini. I love this recipe but my husband doesn't care for capers so he doesn't like it all. I think they're delicious. This is really easy to make too!

Chicken Scallopini 2
Amy - amylz

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Yield 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
Nutritional Information
CALORIES 206(20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g
Katherine Cobbs , Cooking Light, APRIL 2003

Amy

Chicken Boudine

Hi everyone!

Here is a recipe for Chicken Boudine. I saw Paula Deen make this and it looked super yummy. I don't think leaving the cheese out will do it justice so there's no point in making it for my boys. I thought one of your families might like it though.

Chicken Boudine
Amy - amylz
Recipe courtesy Paula Deen

2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Preheat oven to 350 degrees F. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly.

Amy

Baked Penne & Smoked Sausage

Hi everyone!

Tomorrow we are having Baked Penne & Smoked Sausage for dinner. I got this recipe from the Hillshire Farms website and it looked like something my family would love. I'll probably leave the cheese out of the mix but I'll likely put it on top (that's easy to pick off). I won't really know until I'm making it to see how it will be and if I can sneak the cheese by my kids. We'll be having a green salad with this.

Baked Penne & Smoked Sausage
Amy - amylz
Serves: 6

1 (16-ounce) package Hillshire Farm Smoked Sausage, any variety
1 (10 3/4-ounce) can cream of celery soup
2 1/2 cups milk
2 1/2 cups (8 ounces) penne, uncooked
1 cup shredded mozzarella cheese, divided
1 1/2 cups Cheddar French-fried onions, divided
1 cup frozen peas

Heat oven to 375°F. Cut sausage into 1/4-inch slices and brown in skillet; drain. Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French-fried onions and peas. Bake 45 minutes covered tightly with foil. After 45 minutes, uncover and top with remaining cheese and onions. Bake 3 minutes until golden. Let stand 5 minutes before serving. Source Hillshire Farms Smoked Sausage

Amy

Chicken Tenders, Creamy Garlic Mashed Potatoes

Hi everyone!

Tomorrow we are having Chicken Tenders for dinner. I love to make my own chicken strips because I get to control the ingredients and they're better for you. Personally, I think they taste better too. Herbes de Provence can be found on the spice aisle. The shallots and vinegar are used to make a sauce so if you don't want that, skip those ingredients. Then we'll be having Garlic Mashed Potatoes. This is a very simple and basic recipe for mashed potatoes. The reason you need to heat the cream and garlic is because you need all of your ingredients to be warm in order to get perfect mashed potatoes. If you add cold ingredients, you will get soupy potatoes. We'll also be having a green salad.

Chicken Tenders
Rachel--burns_toast via Rachel Ray

2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
4 tablespoons dried herbes de Provence
1 1/2 to 2 pounds, chicken tenders
1 large shallot, minced
1/2 cup sherry vinegar

Preheat oven to 400 degrees F. Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking. Combine the shallots with the sherry vinegar. Dab, spoon or dip the vinegar over the sticks as you dine

Creamy Garlic Mashed Potatoes
Amy - amylz
Recipe courtesy Alton Brown, 2004

3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Amy

Balsamic-Glazed Salmon Fillets, Broccoli Rice Casserole

Hi everyone!

Tomorrow we are having Balsamic-Glazed Salmon for dinner. I think balsamic goes so well with salmon and I know my husband will love this. I'm also making Broccoli Rice Casserole. You can use any rice you like to make for this. We'll also be having green beans.

Balsamic-Glazed Salmon Fillets
Amy - amylz
Yields: 6 servings

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Broccoli Rice Casserole
Stephanie

1 bag Boil in Bag Rice
1 can Cheez Whiz (8 oz)
1 can cream of mushroom soup
1 pkg chopped broccoli (approx. 10 ounces)

Cook rice and broccoli according to pkg directions. Combine together in a casserole dish with the remaining ingredients. Cook at 350 for 20-30 min until bubbly.

Amy

Creme Brulee French Toast, Breakfast Fruit Dish

Hi everyone!

Tomorrow we are having breakfast for dinner. I am making Creme Brulee French Toast as the star of the show. You do need to chill this so I'll make it in the morning but if you were making this for breakfast, you'll want to do it the night before and then bake in the morning. Then we'll be having a Breakfast Fruit Dish. This is a bunch of different canned fruits (you can sub anything you like) with brown sugar and butter over the top and you bake it. Yum! We'll also be having bacon. I didn't say this was the healthiest breakfast for dinner, but it will be good!

Creme Brulee French Toast
OP?

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf French Toast bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. You can cut the crusts off the French toast bread if you want to. If I'm making it just for us, I leave them on, but for guests, I cut them off. If you make it with the crusts, they end up getting a little tougher than the rest of the bread. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day. Preheat oven to 350-degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Breakfast Fruit Dish
(preg-to-momreporter)

1 can Pineapple chunks, drained
1 can Pear halves, drained
1 can Peach halves, drained
1 Small jar cherries, drained
1 Small can mandarin oranges, drained
1/4 c. Butter
3/4 c. Brown sugar
1 1/2 tsp. Ground ginger (I use more)

Place fruit in a greased casserole (bowl shaped preferably) dish.In a saucepan melt ¼ cup butter and stir in 3/4c. packed brown sugar and 1 ½ tsp. (or more if you like) ground ginger, mix until smooth. Pour over top of fruit and bake at 325 or 350 degrees until nice and bubbly. Makes about 8 servings.

Cook's Notes - Can also use a can of mixed fruit and a can of apricots as well (drained)

Amy

Bestest Hamburger Soup

Hi everyone! Happy New Year!

Tomorrow we are having the Bestest Hamburger Soup for dinner. This recipe freezes well. I am intrigued by the addition of split peas and macaroni so I had to give it a try. As for the celery leaves, I would just use the inside pieces of celery (the ones with all the leaves) and do 1 1/4 cup total of that chopped up. The leaves are actually full of flavor so I could see how they would be important in this recipe. We'll also be having rolls and a green salad.

Bestest Hamburger Soup
Laura via recipezaar.com

2 lbs ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon seasoning salt
1 (2 ounce) package onion soup mix
6 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1/4 cup celery leaves
1 cup sliced carrots
1/3 cup dried split peas
1 cup elbow macaroni grated parmesan cheese

In a large saucepan, brown meat, drain excess fat. Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix. Stir in boiling water, tomato sauce, and soy sauce. Cover and simmer for about 15 minutes. Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes. Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally. Serve sprinkled with Parmesan cheese over individual servings. To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

Amy