Taco Soup

December 26, 2013 by

Taco Soup

Maxine Wallace
Print Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

Ingredients
  

  • 2 lbs hamburger
  • 1 large #3 diced tomatoes
  • 1 small onion chopped
  • 2 cans pinto beans
  • 1 can creamed corn
  • 1 can corn
  • 2 packages taco mix medium
  • 1 26 oz can picante sauce medium

Instructions
 

  • Brown hamburger and onion, drain
  • Add all ingredients into slow cooker
  • Cook on medium for 4 - 5 hours

Notes

You can adjust the heat by using hot taco mix or hot picante sauce, or both.
Filed Under: Beef, Dishes and Meals, Slow Cooker, Soup, Vegetables

Cherry Dump Cake

December 26, 2013 by

Cherry Dump Cake

Maxine Wallace
Print Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 1 15 oz can crushed pineapple
  • 2 can cherry pie filling
  • 1 box cake mix
  • 1/2 cup crushed pecans optional
  • 1 stick butter cut into pats

Instructions
 

  • Layer ingredients in a 13" x 9" pan in the order above
  • Bake at 350 for 45 minutes

Notes

You can change it by using chocolate cake mix and strawberry pie filling instead, or blueberry filling and lemon cake mix.
Filed Under: Dessert, Fruit, Quick and Easy

Mom’s Apple Dumplings

November 26, 2013 by

Mom's Apple Dumplings

Esperence Van Laere
Grandma Van Laere's 1940 Dutch Version
Print Recipe
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins

Ingredients
  

Dumplings

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 heaping tablespoon margarine
  • 1 heaping tablespoon solid Crisco
  • 7/8 cup milk

Filling

  • 5 to 6 apples chopped very small
  • Cinnamon
  • brown sugar about a handful
  • 3 tablespoons margarine melted

Lemon Sauce

  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 cup boiling water
  • 1/2 lemon sliced
  • 1 tablespoon margarine
  • Pinch of salt

Instructions
 

For the Dumplings

  • Sift and mix flour, baking powder, and salt
  • Add margarine (1 heaping tbsp), crisco, and mix as you would for pie dough
  • Add milk
  • Roll out on floured surface in sheet to about 1/4 inch thick.
  • You can tell as to size to how many dumplings that is cut.
  • Makes about 9 dumplings.
  • Spread melted margarine, cinnamon to taste, along with brown sugar over dough.
  • Put in chopped apples and roll up as you would a jelly roll.
  • Cut into 1 1/2 inch pieces and put in pan 8x8 or 9x9, end up (cut side).

For the Lemon Sauce

  • Mix sugar, flour and salt together.
  • Add water, lemon and margarine.
  • Cook until it begins to thicken and is clear in color.

All Together

  • Pour lemon sauce over dumplings
  • Bake at 350 degrees for about 45 minutes. Check at 40 minutes.
  • Should be brown and crispy.
Filed Under: Dessert, Fruit

Chicken Biscuit Pot Pie

November 26, 2013 by

Chicken Biscuit Pot Pie

Alton Brown
Print Recipe
Prep Time 55 mins
Cook Time 23 mins
Total Time 1 hr 28 mins
Servings 8

Ingredients
  

Filling

  • 1 pound bulk-style chicken sausage
  • 3 tablespoons unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/4 pounds shredded cooked chicken, about 5 cups
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly chopped sage
  • 1/2 teaspoon freshly ground black pepper

Biscuit Topping

  • 12 ounces all-purpose flour plus extra for rolling
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped sage
  • 1/4 teaspoon cayenne pepper
  • 4 ounces extra-sharp white Cheddar
  • 4 ounces unsalted butter frozen
  • 7 ounces low-fat buttermilk

Instructions
 

  • Preheat the oven to 400 degrees F.

For the filling

  • Set a 10-inch cast-iron skillet over medium heat.
  • Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes.
  • Add the butter and melt, stirring to coat the sausage.
  • Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently.
  • Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan.
  • Bring to a simmer and cook until sauce thickens, about 2 minutes.
  • Add the shredded chicken, salt, sage, and pepper.
  • Stir to combine and set aside while preparing the biscuits.

For the biscuits

  • Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater.
  • Immediately add the cheese and butter to the flour mixture.
  • Stir to combine.
  • Pour in the buttermilk and stir just to combine.
  • Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
  • Press the dough into a 1/2-inch thick round.
  • Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste.
  • Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.

To build the pie

  • Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle.
  • Bake until the biscuits are tall and golden brown, 15 to 20 minutes.
  • Cool on a cooling rack for 10 minutes before serving.
Filed Under: Chicken, Dishes and Meals, Main Dish

Crock Pot Hot Chocolate

November 5, 2013 by
Crock Pot Hot Chocolate

Crock Pot Hot Chocolate

Crock Pot Hot Chocolate
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins

Ingredients
  

  • 2 bags of chopped up Ande's mints
  • 1 bottle of Rum Chata
  • 2 small cans of sweetened condensed milk
  • 1 small carton of heavy whipping cream
  • 4 cups of milk

Instructions
 

  • Just mix everything together,
  • Set on high for 2 hours stirring occasionally
  • Enjoy
Filed Under: Beverages

Wendy’s Chili

November 5, 2013 by
Wendy's Chili

Wendy's Chili

Wendy
Classic chili from Wendy's
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs

Ingredients
  

  • 2 pounds fresh ground beef
  • 1 quart tomato juice
  • 1 29-ounce can tomato puree
  • 1 15-ounce can red beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 large onion chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder you may want to use less, as some people find this is too much
  • 1 teaspoon ground cumin if you like real flavor, add more
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • In a skillet, brown the ground beef; drain.
  • Put the drained beef and the remaining ingredients in a 6-quart pot.
  • Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Notes

Please note: While Wendy’s may use grilled hamburger patties, I suggest that home cooks use ground meat for convenience. You can start by grilling patties first and then incorporating them into your chili if you desire.
Filed Under: Beef, Dishes and Meals, Main Dish, Side Dish, Vegetables

Jagermeister Bomb

June 21, 2013 by

Jagermeister Bomb

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Ingredients
  

  • 1 cup Red Bull
  • 1 3 oz pkg of either black cherry or orange jello
  • 1 cup Jagermeister

Instructions
 

  • boil Red Bull (in place of water)
  • stir in jello until dissolved
  • stir in Jagermeister
  • pour into jello shot cups or mold
  • refrigerate over night

Notes

Click here for great ideas
Filed Under: Dessert, Jello Shots

Easy Crock Pot Lasagna

March 29, 2013 by

Easy Crock Pot Lasagna

This lasagna tastes like you spent all day making it without all of the work.
Print Recipe
Prep Time 15 mins
Cook Time 4 mins
Total Time 4 hrs 15 mins
Servings 10

Ingredients
  

  • 1 pound 16 ounces ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 24 ounce jar spaghetti sauce
  • 1/2 cup water
  • 1 15 ounce container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Instructions
 

  • In a large skillet brown beef and onion.
  • Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker.
  • Place half of the noodles and half of the ricotta mixture on top of the sauce.
  • Cover with 2 cups meat sauce.
  • Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  • Cook on low for 4 to 5 hours or until noodles are soft.
  • Sprinkle with 1/2 cup of mozzarella and remaining Parmesan.
  • Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  • Do not overcook and don't try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.
Filed Under: Beef, Main Dish, Pasta, Slow Cooker

Long Island Ice Tea

March 28, 2013 by

Long Island Iced Tea

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Ingredients
  

  • 1 shot Vodka
  • 1 shot Tequila gold
  • 1 shot Rum white
  • 1 shot Gin
  • 1 shot Triple Sec
  • 1 & 1/2 shots Sweet & Sour
  • Splash of Cola Coke, Pepsi

Instructions
 

  • Mix all ingredients into a tall glass
  • Add Cola to obtain the color of iced tea
  • Add ice cubes to fill the glass

Notes

1 shot = 1.5 fl. oz.
Filed Under: Beverages

Loaded Potato and Buffalo Chicken Casserole

March 28, 2013 by

Loaded Potato and Buffalo Chicken Casserole

Print Recipe

Ingredients
  

  • 2 pounds boneless chicken breasts cubed (1")
  • 8-10 medium potatoes cut in 1/2" cubes
  • 1/3 cup olive oil
  • 1 & 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 6 tablespoon hot sauce
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion

Instructions
 

  • Preheat oven to 500 degrees.
  • Spray a 9 x 13" baking dish with cooking spray.
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add the cubed potatoes and stir to coat.
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
  • Top the cooked potatoes with the raw marinated chicken.
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.
Filed Under: Chicken, Dishes and Meals, Everyday Cooking, Main Dish, Potato
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