Archive for the ‘casseroles’ Category

Taco Macaroni

March 23, 2010

Happy Spring All!! Continuing along the lines  of fast easy meals, I  got this keeper from my daughter, who is a very good cook! It was a hit at my house last week. I dedicate this to  the spring sports moms! I spent a lot of time on baseball fields with a hubby who coached and a son who played. You freeze at the beginning of the season and broil at the end. Dinner was always late. This recipe will help!

Taco Macaroni

1 box (1lb. macaroni or your choice of pasta)

1 lb. ground beef or ground turkey

1 can  of black beans rinsed (optional)

1 can diced tomatoes

1 can tomato soup

1 can tomato sauce

1 envelope of taco seasoning

—–> Cook macaroni. At same time brown meat and onion  over medium heat, drain. Stir in all tomatoes, black beans and seasoning. Bring to a boil, and reduce heat to simmer. Darin macaroni, Add to sauce. Stir. Top with shredded cheddar cheese. Cover with lid just until cheese melts. After serving on plates, topp with sour cream and lettuce. (NOTE: I had some leftover pepperoni that I chopped and added. It was great!)

HINT: No taco seasoning? Mix a blend of chili poiwder, garlic, cumin, oregano and paprika.

Cheesy Chicken, Broccoli Rice

February 27, 2010

I promise I haven’t been neglecting you! I couldn’t get into my blog all week! We all love the computer world (when it works!) But alas, we are back together! Welcome to all my new readers and a special welcome to a friend of a friend who has a quilting blog. I like to quilt as much as I like to cook! Welcome Nancy, and check out her blog! http://www.quiltnewsnancy.wordpress.com . I love new friends and new sites!!

All of us are so busy these days that we need quick and easy dishes in our arsenal for those days when we have an evening activity and a busy day and still have to cook. This recipe is lightning fast! My hubby loves it! Enjoy. I am off to quilt!

GOT GEL???

Cheesy Chicken, Broccoli and Rice

1 lb. boneless skinlessw chicken breasts, cut into bite size pieces

1 can (14.5 oz) chicken broth

2 c. instant white rice, uncooked

1/2 lb. Velveeta cheese, cut into small cubes

1 pkg. (10 oz.) frozen chopped broccoli, thawed

—–> Cook and stip chicken in large skillet on medium heat for 5 min. or until done.

Stir in broth. Bring to a boil.

Add rice, cheese and broccoli. Cover and remove from heat.

Let stand 10 min. Stir until cheese is completely melted and mixture is well blended.

Comfort Food

February 9, 2010

Ok it’s snowing. AGAIN! What do we do? WE COOK! (and sew and crochet etc. etc.). This recipe has been a favorite in our family for years. It warms the innards and soothes your heart on these cold days! It is easier than most pot pies and I am all about easy. I am off to sew and fish a crazy chocolate lab out of the snow in the backyard. (She came from the south, but loves the snow – go figure!) Enjoy this hearty dish!

Cheddar Chicken Pot Pie

One pre-made pie crust (the rolled up kind) Pillsbury makes a good one

1-1/2 c. chicken broth

2 c. peeled cubed potatoes

1 c. sliced carrots

1/2 c. sliced celery

1/2 c. chopped onion

1/4 c. flour

1-1/2 c. milk

2 c. shredded cheddar cheese

4 c. diced cooked chicken (good way to use up leftovers)

1/4 teas. poultry seasoning

salt and pepper
—–> Heat broth to a boil in large saucepan. Add vegetables, simmer 10 – 15 minutes or until tender. Blend flour with milk, stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken and spices. Heat until cheese melts. Spoon into 2-1/2 to 3 qt. casserole. Unroll pie crust and place on top of mixture. Can pleat the edges if you want to make it pretty. Seal edges against casserole.  Make several slits in pie crust for steam to escape. Bake at 425 degrees for 40 minutes or until golden brown.   Serves 6.

Hello world!

February 8, 2010

Those of you who know me know that cooking is one of my passions and one of my 87 hobbies! Cooking is a way to love our family.
I have wanted to do this for a long time. I am starting a recipe blog that I will try to send out somewhat regularly. Let your friends know about this site! Also let me know after you try the recipe and what you think!
Today for my first blog, you get 2 recipes. The best things in life are free, like grandchildren, kisses, love, doggies, and Bonnie’s recipes! Have a great week and if it is as snowy as they say it will be, have fun cooking!!
Bonnie

Made these this weekend and they were excellent. Tom was rolling  his eyes heavenward in appreciation!!

Nut ‘n Honey Pancakes

2 cups buttermilk  (if you don’t have buttermilk -I never do- add 2 tbl vinegar per 1 c milk. voila! homemade buttermilk)
1 cup veg oil
3 eggs
1 1/2 teas vanilla
2 c. baking mix (such as Bisquick)(can also use pancake mix but will have to add slightly more to make batter less runny)
2 teas confectioner’s sugar
2 teas sugar
1/4 teas baking powder
butter
1/2 c chopped walnuts
1/2 c. chopped pecans
honey

—> 1. Combine the buttermilk, oil eggs, vanilla in a large mixing bowl. Whisk together. Whisk the dry ingredients together (excluding nuts) in another bowl. Add dry ingredients to wet ingredients and whisk together.
2. Heat the grill till hot and brush with butter. Ladle 1/4 c batter to make approx 4 in pancake. Mix the nuts together. Sprinkle nuts on each pancake, drizzle with honey. Flip when pancake begins to bubble and edges curl a bit.
3. Serve hot with your favorite syrup! Bliss!

The second recipe today has become such a favorite that college boy Danny asks for it each and every time he comes home! This is one of those recipes that looks  and tastes like you slaved for hours but you didn’t!!! The taste is almost as good as my Italian mother-in-law’s homemade ravs! I usually double the recipe. If you have seen Tom and Danny eat, you know why!


Raviolli Casserole

1 pkg frozen cheese raviolli (25 oz)
1/4 cup butter cubed
1/4 c. flour
1/4 teas salt
1/4 teas nutmeg
2 c. milk
1/4 c. white wine or veg broth (I usually use chicken broth)
basil
3 cups shredded mozerella cheese
3/4 c. parmesan cheese (divided)
2 1/2 c. spaghetti sauce
——> Cook raaviolli according to pkg. directions.
Meanwhile, in a large saucepan, melt butter. Stir in flour, salt and nutmeg till smooth, gradually add milk and broth (wine). Bring to a boil, cook and stir 1 minute until thickened.  Remove from heat, stir in the basil, and 1 c. mozarella cheese and 1/4 parmesan cheese.
Drain raviolli, toss with sauce mixture. Transfer to greased 13 x 9 in baking dish. top with 1 c. mozarella cheese and spaghetti sauce, sprinkle with remaining cheeses.
Cover and bake at 375 degrees for 30 minutes. Uncover, bake 5 – 10 minutes longer or until bubbly. Let stand 10 to 15 minutes before serving.  Enjoy!!!!!!!!!!!!

Hope you enjoy these!

Bonnie