Leftover Turkey Tetrazzini

1 - 8 oz box spaghetti noodles
2 - cups cooked chicken breasts or leftover turkey
½ - cup chopped onion
3 - tablespoons butter
1 - tablespoon of minced garlic
1 - can cream of mushroom soup
½ - cup light sour cream
½ - 3/4 cup whole milk
½ - cup Parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic and onion. Saute for about 3 minutes.


Add soup, sour cream, milk, cheese and turkey. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.


NOTE - This was very dry. I would double the amount of cream sauce.

Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of rice pasta)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk (I used lactose free)
1 1/2 cups shredded provolone (6 ounces)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining Parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Notes - I used Monterey Jack and Colby cheeses.  Since it tasted "floury" to me, I also topped it with a light sprinkling of paprika and also Italian seasoning.

This made A LOT.  I got two pans for the freezer and one for tonight.  I hope we like it!

Note 2 - After making this, I can say that this really IS bland.  Not quite sure how to "step it up."

Sloppy Joes

I got this recipe from my neighbor, who apparently can't seem to cook for just one person.

15 lbs ground beef

6 medium onions, chopped

1 gallon ketchup

3/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/2 cup yellow mustard

1/4 cup white vinegar

1 tablespoon chili powder

96 hamburger buns, split

Over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

Stir in remaining ingredients.  Bring to a boil.  

Reduce heat; simmer, uncovered, for 1 hour.  

Spoon 1/3 cup onto each bun.  

Yield:  96 servings.

Notes:  If you make a human-sized sandwiches, this certainly doesn't make 96 sandwiches.  It makes a lot, but the recipe can easily be halved.

Also, since I usually don't keep a gallon of ketchup on hand, sometimes I mix in BBQ sauce.  I just put in enough to make the hamburger wet, but not soupy.

This recipe freezes really well, too.

Spaghetti with corn, bacon & jalapeno

THIS IS AWESOME!  This is definitely going to be one of our new favorites.

1 pound fresh spaghetti
1 pound double-smoked bacon (small diced)
2 cups fresh corn
2 jalapenos (thinly sliced into rings)
1/2 cup parsley (roughly chopped)
Salt

Bring a large pot of water to a boil and add salt so that it tastes like the sea.

Heat a large sauté pan over medium-high heat and add the bacon. Render the bacon for about 3 minutes, until it begins to crisp.  Drain.

Add the corn and jalapeno bacon and cook for another 2 minutes, until the vegetables soften.

Meanwhile, add the spaghetti to the boiling water and cook until al dente, about 4 minutes. Remove the pasta from the pot and add directly into the bacon and vegetable mixture. Add a couple ladles of the pasta water, stirring to make a sauce.

Remove pan from the heat and add the chopped parsley. Serve immediately.

Notes:  I would use fewer jalapenos.  I also forgot to add the ladles of pasta water, but I don't think it was missed.  Cliff said to top with cheese.  I disagree.

Chicken, Bacon, Ranch Enchiladas

This one took a bit of prep time, but everyone seemed to like it.

Enchiladas

4

cups shredded deli rotisserie chicken 

9

slices bacon, crisply cooked and crumbled

1

packet (1 oz) ranch dressing & seasoning mix

1

pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce (I couldn't find this.)

2

cups shredded Mexican blend cheese (8 oz)

20

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)  (I used large tortillas, and it only filled about 6 of them.)

Sauce

2

tablespoons olive oil

1/2

cup chopped onion

1

can (4.5 oz) Old El Paso™ chopped green chiles

2

tablespoons Gold Medal™ all-purpose flour

2

cups Progresso™ chicken broth (from 32-oz carton)

1

cup sour cream

Directions

• 1Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish.
• 2In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month.
• 3In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps.
• 4Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute.
• 5Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon.
• 6Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.

Breakfast Casserole

 

1 lb. sausage (cook & drain)
9 eggs (beaten)
1 tsp. salt
3 cups of milk
4 slices of bread (cubed)
1 1/2 cups grated cheddar cheese
1 can mushrooms, drained (optional)


Grease cake pan.
Place bread in the bottom of the pan.
Mix other ingredients and pour evenly over the bread.
Cover and place in the refrigerator overnight.
Bake one hour at 350 degrees uncovered.

Small Batch Strawberry Rhubarb Jam

Yield: Approximately 6 half-pint jars

Ingredients

· 2 cup of chopped rhubarb (approximately 1 1/2 pounds of stalks)
· 4 cups of chopped strawberries (approximately one quart)
· 3 cups sugar
· 1 lemon, zested and juiced
· 1 packet liquid pectin

Instructions

1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small saucepan and put over medium heat, so that the sealing compound softens in preparation for canning.

2. In a 8-quart, non-reactive pot, stir the rhubarb, strawberries and sugar together off the heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.

3. Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20 minutes. As the jam cooks, use the back of a wooden spoon to mash any large pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.

4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. You can also try the saucer test. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.

5. Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.

6. Process in a hot water bath for ten minutes.

7. Remove from water and let cool. When jars are cool, remove rings and test seals. Refrigerate any jars that didn’t seal and store the rest in a cool, dark place.

Peanut Butter Cup Bars

What You'll Need:

1 cup creamy peanut butter
1/2 pound (2 sticks) butter, melted
1 pound confectioners' sugar
1 cup graham cracker crumbs
12 ounces semisweet chocolate chips, melted

What To Do:

1. Coat a 10 x 15-inch baking sheet with cooking spray.
    
2. In a large bowl, combine peanut butter, butter, confectioners' sugar, and graham cracker crumbs; spread mixture on prepared baking sheet. Pour melted chocolate evenly over top.
    
3. Refrigerate 15 minutes. While still on baking sheet, slice into bars. Refrigerate until well chilled; serve cold.

The Real Scoop

by Andrew
These were very, very soft.  I expected the peanut butter part to be more crust-like.  Taste was good, though.

Small Batch Strawberry Vanilla Jam

This is the most amazing batch of preserves I have ever tasted.  Even if I run out in the dead of winter, I will find strawberries to make more...I don't care how much they cost!

Ingredients

1 quart strawberries (a little over 1 1/2 pounds, should be approximately 4 cups of chopped berries)

2 cups sugar, divided

2 vanilla beans, split and scraped
· 1 lemon, zested and juiced

Instructions

1. Wash and chop berries. Toss them with 1 cup of sugar and the vanilla beans/seeds and place in a large jar or bowl.

2. Allow the berries to macerate for at least 2-3 hours and up to 72 hours.

3. When you're ready to make the jam, prepare three half pint jars.

4. Pour macerated strawberries into a large pot and add the remaining cup of sugar.

5. Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.

6. Add the lemon zest and juice in the final 5 minutes of cooking.

7. Once the jam has reached 220 degrees, remove the pan from the heat.

8. Pour jam into your prepared jars.

9. Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I'd admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal).

10. When time is up, remove jars from canner and let them cool on a towel-lined counter top.

11. When jars are cool enough to handle, remove rings and check seals.

12. If any jars are not sealed, store them in the fridge and use them first.

13. Store sealed jars in a cool, dark place.

Small Batch Strawberry Fig Jam

Ingredients

· 1 pound strawberries, chopped
· 1 pound fresh figs, chopped
· 2 cups granulated sugar
· 1/2 lemon, juiced

Instructions

1. Combine chopped strawberries, figs, and sugar. If you're not going to make the jam right away, funnel them into a sealable container and refrigerate for up to 48 hours.

2. When you're ready to make the jam, prepare a small boiling water bath canner and three half pint jars. Place lids in a small saucepan and bring to a bare simmer.

3. Scrape macerated fruit, juices and any undissolved sugar out into a 12-inch skillet. Place over high heat and cook, stirring very regularly, for 8-12 minutes. Add lemon juice towards end of cooking.

4. Jam is finished when the volume has reduced by 1/3 to 1/2. Another way to test for doneness is to drag your spoon or spatula through the jam. If the space you've created doesn't fill in immediately with jam, it is done. Before canning, taste and add more lemon juice, if necessary for brightening.

5. Funnel jam into prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath for ten minutes.

6. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.

7. When jars are cool enough to handle, remove rings and test seals by gripping the edges of the lid and raising the jar up about an inch holding only onto the lid. A well-sealed jar should hold fast.

8. Sealed jars are ready for pantry storage, where they'll keep for up to one year if left unopened. Any unsealed jars should be refrigerated and used promptly.

Fruit Dip

 Ingredients:  

1 (8 ounce) package of cream cheese, softened

1/2 C heavy whipping cream or half-n-half

1 tsp. vanilla

1 (7 ounce) container of marshmallow fluff

 Directions: 

Cream together the cream cheese, heavy whipping cream and vanilla.

Add the marshmallow fluff and stir until incorporated.

Spoon into a bowl and sprinkle on some cinnamon if you'd like.

Serve with fruit and enjoy!

Low Fat Crinkle Cookies

This recipe was given to me by my former boss' wife.  She would bring them into OPLIN at Christmas and I would enjoy them a little more than I should.  It was embarrassing.

Mine didn't turn out as lemony as hers, as crinkled as hers, or even as yellow as hers.

Looks like I am going to have to  try again using another brand of cake mix.

Sad...sad...sad.

I am also not sure why they would be called "low fat."  Because there is no butter or milk?

Ingredients
1 box lemon cake mix (any kind - this time I used Betty Crocker Super Moist)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoons and roll in powdered sugar.

Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet.

The Real Scoop
by Andrew
I am not normally a  lemon fan, but these are the best cookies in the world.

Note from Bobbi - If he ever tastes the REAL good ones, I will have to fight him for them.

Crock Pot Cheesecake

While this is a fantastic idea, I did not find this to be very good.  The consistency was too airy, more like a pudding.  I would like it to be more dense. If I were to make this again, I would do it with one less egg.  Time to experiment, I guess!

Ingredients

3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted

Instructions
1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.

6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.

12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.

14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.

15. The cheesecake will begin to crack on the sides.

16. Let cool for 30m to 1h.

17. Remove and let set in the refrigerator for at least 1 hour.

**  Update - I tried a second version that only used one egg and two packs of cream cheese.  It was so bad, I had to spit out the one bite I took.  I am done with this idea.  

Slow Cooker Scalloped Potatoes and Ham

Well, of course I have to mess it up...I forgot the paprika.  Not sure how much it would have changed the taste, but it was kind of bland tasting.  Everyone seemed to like it, though.

Ingredients

8 cups peeled and thinly sliced potatoes (8 to 10 medium)

salt and pepper to taste

1 medium onion, sliced thin (about 1 cup)

1-1/2 cups cubed cooked ham

1 cup grated low fat cheddar cheese

1 can (10-1/2 ounces) low fat cream of mushroom soup (I used Campbell’s Healthy Request)

paprika

Instructions

I used my 4-Quart slow cooker. A 5-Quart will work well too.

Grease your slow cooker with nonstick cooking spray.

Put half the sliced potatoes in the bottom of your slow cooker, spreading them out evenly.

Sprinkle with salt and pepper to taste.

Sprinkle evenly with half the onion, ham and cheese.

Repeat the layers one more time (potatoes, salt and pepper, onion, ham, cheese).

Pour the soup into a small bowl and stir it until it gets nice and creamy. Spread it over the top of the ingredients in the slow cooker.

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

The Real Scoop

by Andrew

This could have used more taco seasoning.  Mom made mine and Kobe's with ground beef.  Good stuff!

Cheerio Breakfast Cookies

I was having a Rice Krispie Treats craving and I only had Cheerios.  Checked their website and found this one...

Ingredients

1 1/4 cups sugar

1/2 cup butter or margarine, softened

1/2 cup peanut butter

1/4 cup water

1 tablespoon vanilla

1 egg

1 1/2 cups Gold Medal® all-purpose or whole wheat flour

1 cup old-fashioned or quick-cooking oats

1 cup raisins

1/2 teaspoon salt

1/2 teaspoon baking soda

4 cups Cheerios® cereal

Directions

Heat oven to 375°F.

In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)

Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.