Recipe Storage

I plan to write a series of blog entries on Recipe storage methods, and organizing the different types of recipes. However, I was curious, how others do it?

I’d love to hear your ideas and suggestions, because I am sure there are dozens of different methods.

Calling All Writing Moms!

If you loved Doug and Carrie on King of Queens, and you are pretty disappointed about the ending of the show, than this message might just be for you.

Leah Remini (also known as Carrie), has a new project in part by Sprint and Suave. She will produce webisodes written by YOU! Yep. That’s right. We get to tell our hilarious “mom” stories, and then the readers vote. After which they choose the best and turn them into webisodes. I am actually really excited to watch them. They look funny.

Go to www.inthemotherhood.com and check it out. Leah has a message you can listen to, and you can view the first round of winners. The “chapstick on the cats butt” story is really funny! That poor mom!

Anyway, if you are mom and you enjoyed Leah on King of Queens, I really think you will like her there! Check it out!

Creamy Garlic Green Beans

These are delicious with almost any meal! We love them as a veggie with pasta or spaghetti!

Creamy Garlic Green Beans

4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream

In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.

Easy Cajun Shrimp Pasta

I’ve had a pasta theme going lately, because we seem to be eating a ton of it! LOL I am thinking I’m going to gain way too much weight, and I need to rethink my cooking habits! This pasta is AWESOME!

Easy Cajun Shrimp Pasta

1/2 pound of chopped bacon
1 chopped onion
1 sweet red pepper, sliced in julienne strips
2 cloves garlic, minced
1/2 pound of fresh mushrooms, sliced
1 pound of peeled & deveined shrimp
1 1/2 cajun seafood seasoning (seafood magic is awesome)
2 pounds of fresh linguine
3 Tablespoons of parmesan cheese
2 cups of warmed heavy cream
Salt & pepper, to taste

In a large skillet, saute bacon until it turns opaque, then add onion and saute until golden. Add the julienned red pepper and garlic. Cook for 1 minute and then stir in mushrooms. Cook another minute. Remove all contents to a bowl, leaving drippings in the skillet.
Place shrimp in skillet and saute for about 30 seconds on each side. Sprinkle with cajun seafood seasoning and continue cooking until the shrimp becomes pink in color. Toss the bacon mixture back into the skillet and keep warm on low heat.
Cook linguine as directed, drain and then stir into shrimp mixture. Add the Parmesan cheese and the heavy cream. Season as desired with salt and pepper.

Chunky Ham Casserole

This one dish meal is simple and tastes great.

Chunky Ham Casserole

1 pound of ham, chunks
6 medium potatoes, sliced
1 can of cream of mushroom soup
1/2 of a medium onion, diced
1/4 cup of Velveeta cheese, diced
3/4 cup of milk
1/2 teaspoon of pepper

In large bowl, mix cream of mushroom soup, diced onion, milk and pepper. Add ham chunks. Mix again. Add potatoes and Velveeta cheese. Blend. Pour into a buttered casserole dish. Using a spoon, top with dabs of butter. Bake at 350 degrees for 1 to 1 1/2 hours.

Chicken and Dumplings

A favorite around here! This is the easy way.

Chicken and Dumplings

2 cans of biscuits
1 can cream of chicken soup
3 bouillon cubes
2 tablespoons butter
3 or 4 boneless chicken breasts

 

Place chicken in pot and boil for 20 minutes. Sprinkle your work surface with flour. Prepare dumplings, by rolling out the cans of biscuits in flour. Make dumplings as Make them as flat at you can and check that they have a light coating of flour. Set them aside.

When chicken is has completely boiled, remove from pot and set aside to cool. Do not throw out the water! Skim foam off the surface of the water; add more water or remove water to ensure that the pot is about 3/4 full. Bring to a boil again and add the can of cream of chicken soup, butter, and boullion cubes. Stir well.

Reduce water to medium/high heat and tear dumplings into small strips. Drop them into water. After you have dropped them all into the water, reduce heat to medium, stir occasionally – not much. Start tearing chicken into pieces and drop into pot. Cook until the dumplings are soft or approximately 30 minutes or so.

Chocolate Peanut Butter Bars

I’m a peanut butter addict, and these are so good!

Chocolate Peanut Butter Bars

2 sticks of butter or margarine
2 1/2 cups powdered sugar
1 cup smooth peanut butter
1 3/4 cup graham cracker crumbs
1 pkg. 12 oz. chocolate chips

Melt butter, then remove from heat. Add the peanut butter, sugar and graham cracker crumbs. Mix well. Spread the mixture in an ungreased pan. Press down evenly.

Melt chocolate chips. Next, spread the chocolate with a knife over the top of the peanut butter mixture. Chill for thirty minutes and then remove and cut into bars.

Bob Evans Country Sausage Mac and Cheese

I love Bob Evans Sausage, and when I found this recipe, I knew I had to try it!

Bob Evans Country Sausage Mac and Cheese

1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.

Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.

Recipe © Bob Evans

Simple Stroganoff

Simple. Easy. Scrumptious.

Simple Stroganoff

1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste

In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.

But if you want to FREEZE the recipe – try this instead:

In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare – thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do – you might need to add some liquid – I recommend milk.

The kids love this – even with the mushrooms!

Creamy Pasta Casserole

This is one of my favorite dishes to make and freeze for my freezer cooking sessions. Tastes great!!

Creamy Pasta Casserole

2 pkgs. cream cheese, softened
1 lg. container of sour cream
2 small containers of cottage cheese
2 1/2 lbs. ground beef or ground turkey
1 pkg. spaghetti or angel hair pasta
2 eggs
1 large jar of spaghetti sauce or alfredo sauce (your choice)

Brown hamburger and mix with alfredo or spaghetti sauce. Cook pasta as directed. Mix together cream cheese, sour cream, cottage cheese and eggs. Layer in casserole dish as follows:

1/2 the noodles
1/2 the meat sauce
1/2 cheese mixture
and then repeat again.

Cook in oven at 350 degrees for 30 minutes. Allow to cool for fifteen minutes before serving, it allows it time to set. If you want to freeze this dish, cook for 20 minutes, and then allow to cool. Freeze. When ready to reheat, preheat oven to 350 degrees and bake for 20 minutes or until completely cooked.