Sloppy Joes for a Crowd

You can cut this in half to feed your big family. This has become a tradition at baby blessings, baptisms, for our family. I always get lots of compliments on it.

Sloppy Joes for a Crowd

5 lb ground beef

3 onions chopped

1 green pepper chopped

1 TB butter

3 c. ketchup

2 bay leaves

2 TB Worcestershire Sauce

2 TB A.1 Sauce

3 TB curry powder

salt and pepper to taste

2 c. scant water

Brown hamburger, onions, and green pepper together. Add rest of ingredients. Simmer for 2 hrs.

Salmon Loaf

This is kind of a twist on Meat loaf....but a little healthier, and in my opinion DELICIOUS! My kids also LOVE it! We always have to fight over the last piece!

Salmon Loaf
1 Can Salmon (clean out bones and skin)
4 T. Butter
2 Eggs
18 Saltine Crackers
1/2 t. salt
1/2 t. Pepper
1/4 C. Milk
2 T. Parsley

Preheat Oven at 350
Clean the samlon, and put in mixing bowl. Add butter, eggs, salt, Pepper, milk and parsley. Break up Saltines into mix. Mix together well. Crumble a few more saltines on the top....approx 6-8 more. Put in a greased 8x8 dish, or whatever you have....form into a loaf, and bake for 40 min.

3 bean and Tortilla soup

This makes an EXCELLENT meal on a cold day, and its SUPER easy!! :)


1 Lg tomato
1 sm onion
2 Lg Cloves garlic (minced)...I LOVE garlic so I actually put 6 cloves
1 15 oz can Black Beans (drained)
1 15 oz can Navy Beans (drained)
1 15 oz can Spicy Chili Beans (undrained)
1 14 1/2 oz can Chic Broth
4 6inch soft corn tortillas, cut into thin strips

Heat Oven to 425
Heat small non-stick skillet over med/high heat. Heat until hot. Add Tomato to skillet. Heat tomato until skin is blistered & Slightly charred, turning occasionally. Cool tomato slightly. Coarsly Chop.

Spray Lg Saucepan with cooking Spray. Add tomato, onion, and garlic. Cook over med heat for 3 min, stirring occasionally. Add black beans, navy beans, & Chili Beans, & Broth. Mix Well. Bring to boi. Reduce heat; simmer 15-20 min or until veggies are tender.

Place tortillas on an ungreased cookie sheet. Bake @ 425 for 5-8 min or until crisp.

Makes 4 1 1/2 Cup servings

Slow Cooker Chicken Pot Pie - KSL

4-5 cups diced potatoes, peeled or scrubbed
3-4 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2-1 tsp. Garlic salt (to taste)
Black pepper to taste
1-2 Tbsp. Dry onion flakes (or ½ cups minced fresh onion)
2 cans (10.75 oz. ea.) Cream of chicken soup
1 ½ cups frozen peas
Chicken broth (optional)
english muffins, baking powder biscuits or refrigerator biscuits*
shredded cheese

Fill slow cooker 2/3 full of vegetables by dicing potatoes & placing in bottom of cooker. Cut carrots into 1 inch pieces & add to cooker. Place chicken breasts on top of veggies. Sprinkle with garlic salt, pepper & onion. Spread with cream soup. Place lid on cooker & cook on high for 4-5 hours or until veggies are tender. Cut chicken into pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency) Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese.
*Split biscuits or English muffin in half & toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.
Ingredient amounts are for a 12 cup crock pot. Adjust for larger crock pots by following "NOTE". Serves 6.
NOTE: Following the 2/3 principle- for larger crock pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place chicken breasts on top, increase garlic salt 1 tsp. (or to taste), increase soup to 3 cans.

Easy Oven Roasted Chicken

When whole chickens are on sale, I always get a few and we have this for dinner one night, then I use the leftovers for a casserole or salad the next. Totally good and inexpensive (and easy!)

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (in sink). Lift chicken and place, breast-side down, in baking pot (one that had a lid). Season the back side. Cover with lid. (I use a dutch oven that is big enough for the chicken)

3. Bake chicken for about 30 minutes per pound at 325 degrees.

4. You can temp it, or I cook it until the drumstick pulls out- then everything is pretty much falling off the bone.

Chicken Curry ina Hurry

16 ounces frozen broccoli florets
2 cups cooked chicken, cubed
pepper
2 cans cream of chicken soup
1/2 cup mayo
1 tsp lemon juice
1 tsp curry powder
1/2 cup chicken broth
cooked rice (1 1/2 cups uncooked, cooked according to package directions)

Instructions:

1. Cook broccoli according to package directions

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayo, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken.

4. Bake uncovered at 375 degrees for 25 minutes or until hot and bubbly.

5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice. 

Miracle Bread

This is from my friend Kay Lynn- she took a class and shared it with me:

**Note: if you are making this in a KitchenAid, halve the recipe and make 2 loaves of bread.**

10 1/2 c. white bread flour
1/2 c. sugar
1 T. salt
3 rounded tablespoons saf-instant yeast
3 T. liquid lecithin (I didn't have lecithin, so I used 1/3 c. oil)
4 c. hot tap water

Mix dry ingredients. Add lecithin (or oil) and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes.

Makes 4 loaves.

For whole wheat bread, use the same recipe only with whole wheat flour; replace one cup of the hot water with applesauce, and add 1 additional tablespoon lecithin. Mix for ten minutes.

Meat, Cheese & Spinach Lasagna

Sunday Dinner!

(sorry we already started eating)

1lb. Hamburger

1 Jar (favorite Spaghetti Sauce)

1lb. 8oz. container Cottage Cheese

15oz. container Ricotta Cheese
1 pkg. Shredded Mozarella Cheese
1 pkg. Shredded Parmesan Cheese
2 Eggs
1 pkg. Oven Bake Ready Lasagna Noodles
1 pkgs. Fresh Spinach Leaves

Optional - To Taste
Salt & Pepper
Oregano
Basil

Cook Hamburger, drain grease. Add Sauce - heat til warm.
In a separate bowl combined - cottage cheese, ricotta cheese, 1/2 mozarella cheese & 1/2 parmesan cheese, 2 eggs & optional seasonings to taste.

In a 9x13 pyrex dish alternately layer - noodles - cheese - spinach - noodles - meat & sauce - noodles - cheese - spinach - noodles - meat & sauce - noodles - cheese - spinach - on top layer - spread evenly 1/2 mozarella & 1/2 parmesan cheese.

Cover Lasagna with tin foil and bake at 350 degrees for 1 1/2 hours

Enjoy!!!!

Recipe courtesy of Karen Ferrara (yes I made it)

Egg Rolls

EGG ROLLS

These are not typical "Chinese eggrolls" They are more of a polynesian type. My parents learned to make these when we lived in Hawaii.

1 pkg. Jimmy Dean Sausage (the HOT one gives better flavor in my opinion)

1 can Bean Sprouts

1 can sliced water chestnuts

1 small head of cabbage

1 pkg. Egg Roll wraps

cook the sausage until browned throughout. drain remaing grease. I like to put it in a colander and let it drip while I do the rest so they aren't as greasy. Chop cabbage. In a bowl put cabbage, sprouts, and water chestnuts (I like to run my knife through the chestnuts a couple times or they make it hard to wrap the eggrolls. Add sausage and stir mixture together. Put mixture by spoonfuls in to wraps and roll. Deep Fry tell golden brown. Serve with Sweet and Sour sauce (we think the red La Choy brand is the best with these)!

Sour Cream Lemon/Lime Pie

This one is for you Karen!!

Sour Cream Lemon/Lime Pie

I cheat and use a Marie Callenders pie shell. You can do this, or you can make your own! The shell needs to be pre-cooked!

2 cooked pie shell

1 Cup Milk

3 Tbsp. Cornstarch

whisk these 2 ingredients together, while milk is cold.

1 Cup Sugar

2 eggs

1/4 Cup Butter

1 1/2 Tbsp Lemon & Lime Zest

add these ingredients and milk mixture into a pot. Heat on medium until mixture thickens,turn off heat, then add.....

1/8 Cup Fresh Lemon Juice

1/8 Cup Fresh Lime Juice

Stir until filling cools, then add...

3/4 container of Sour Cream (approx. 1 3/4 cup....you can decide on the consistency you like)

top with cool whip. Chill and serve. I also like to add zest to the top of the cool whip for some added color and flavor!

This recipe makes 2 pies

Lets Share some recipes!

If any of you are like me....you are tired of making the same thing month after month for dinner! Lets start sharing some recipes (and pictures if you can take one when you make it!) !!! If anyone wants to join in on adding recipes, leave your email on a comment on here, and I will send you an invite to share!!!!

Have fun, and eat well!! :)

Torri