This recipe comes from the lemon poppy gal at www.lemonpoppycake.com she knows her lemons! these are yummy!
Little Bit O'Heaven Lemon Bars
Crust:
1 1/2 cups butter, softened
1/2 tsp salt
3/4 cups powdered sugar
3 cups flour
Combine butter, salt, powdered sugar, and flour and mix well. Press into large cookie sheet (13 x 18) and bake at 350 degrees until lightly browned (about 15 min)
Filling:
6 eggs, beaten
9 Tblsp fresh lemon juice
3 cups sugar
6 Tbslp flour
Combine flour and sugar. Add beaten eggs and lemon juice. Mix well. Pour filling onto slightly cooled crust. Bake at 350 degrees for 25 min or until set. Cool and sprinkle with powdered sugar.
Monday, September 29, 2014
Lemon Thumbprint Cookies
This recipe comes from www.lemonpoppycake.com, she has the best recipes, i love these cookies She goes to Swiss Days and i always buy some of her cookbooks Her name is Ali Eisenach
Lemon Thumbprint Cookies
1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1 Tbls. lemon juice
2 cups flour
Preheat oven to 350 degrees. Cream butter, powdered sugar, salt and lemon juice. Add flour and mix until combined. Roll into 1 1/2 inch balls and press thumbprint. Bake 7 to 9 min
Lemon Filling:
1 egg, lightly beaten
Zest of one lemon
2/3 cup sugar
3 T. lemon juice
1 1/2 T. butter
Combine egg, zest, sugar, lemon juice and butter and stir in double boiler until thick. Fill cooled cookies. Cool. Sift powdered sugar over the top.
These are really really yummy! You cant eat just one or two!
Lemon Thumbprint Cookies
1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1 Tbls. lemon juice
2 cups flour
Preheat oven to 350 degrees. Cream butter, powdered sugar, salt and lemon juice. Add flour and mix until combined. Roll into 1 1/2 inch balls and press thumbprint. Bake 7 to 9 min
Lemon Filling:
1 egg, lightly beaten
Zest of one lemon
2/3 cup sugar
3 T. lemon juice
1 1/2 T. butter
Combine egg, zest, sugar, lemon juice and butter and stir in double boiler until thick. Fill cooled cookies. Cool. Sift powdered sugar over the top.
These are really really yummy! You cant eat just one or two!
Corn Chowder Soup
Shauna makes a wonderful corn chowder soup so I am posting her recipe, she made it last night and it reminded me how yummy it was
Corn Chowder Soup
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken broth (Original recipe just called for water but most of the comments recommended using chicken broth so that is how I made it)
3 cups cream-style corn (I just used 2 regular cans of cream-style corn)
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
It makes very yummy soup! Enjoy!
Corn Chowder Soup
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken broth (Original recipe just called for water but most of the comments recommended using chicken broth so that is how I made it)
3 cups cream-style corn (I just used 2 regular cans of cream-style corn)
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
It makes very yummy soup! Enjoy!
Superb Apple Pie
Megan just had a birthday and requested apple pie for her cake (well she still wanted vanilla cake with peanut butter frosting) so I quickly baked up one from my Sandridge Ward cookbook, this is from Kristen Funes and it is VERY good!
Superb Apple Pie
Filling:
1/2 cup sugar
1/2 tsp nutmeg
4 cups sliced apples
2 Tbsp flour
1/2 tsp cinnamon
Topping:
1/2 cup flour
1 stick butter
1/2 cup brown sugar
Filling:
Combine sugar, flour, nutmeg, and cinnamon. Stir in apples and blend thoroughly. Pour into Pie Shell.
Topping: Combine flour and sugar, cut in butter. Sprinkle over pie. Place in brown paper bag; seal (I guess you can staple it shut but I just folded it down real good and left it) (If you don't have brown paper bag, use one of those turkey cooking bags) Bake at 350 for 1 1/2 hours (I baked mine at 1 hour and 20 min and it was done!)
Expect wonderful pie!! yum
Crust:
2 cups flour
1 cup crisco butter flavored shortening
1 tsp salt
1/2 cup water
Mix together flour and salt. Add in the shortening and using your hands crumble it all together until size of peas. Add water (cold ) and mix together. roll out size of pie pan
Superb Apple Pie
Filling:
1/2 cup sugar
1/2 tsp nutmeg
4 cups sliced apples
2 Tbsp flour
1/2 tsp cinnamon
Topping:
1/2 cup flour
1 stick butter
1/2 cup brown sugar
Filling:
Combine sugar, flour, nutmeg, and cinnamon. Stir in apples and blend thoroughly. Pour into Pie Shell.
Topping: Combine flour and sugar, cut in butter. Sprinkle over pie. Place in brown paper bag; seal (I guess you can staple it shut but I just folded it down real good and left it) (If you don't have brown paper bag, use one of those turkey cooking bags) Bake at 350 for 1 1/2 hours (I baked mine at 1 hour and 20 min and it was done!)
Expect wonderful pie!! yum
Crust:
2 cups flour
1 cup crisco butter flavored shortening
1 tsp salt
1/2 cup water
Mix together flour and salt. Add in the shortening and using your hands crumble it all together until size of peas. Add water (cold ) and mix together. roll out size of pie pan
Saturday, September 13, 2014
Cinnamon Rolls/Orange Rolls-Food Nanny Recipe
This recipe comes from the Food Nanny Rescues Dinner, I love her cookbooks, this is her roll recipe that I make most often! They are moist and very yummy! I usually only get about 14 to 16 rolls , not the 20 she says
Cinnamon Rolls or Orange Rolls
Dough:
1/4 cup warm water (105 to 115 degrees)
1 Tblsp active dry yeast
1 cup warm milk (I use canned milk sometimes)
1/2 cup canola oil
1/2 cup sugar
1 tsp salt
5 to 5 1/2 cups all purpose flour
2 eggs
Filling for cinnamon rolls:
6 Tblsp softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp ground cinnamon
Filling for orange rolls:
1/2 cup softened butter
1/2 cup sugar
grated peel of a large orange
1 - Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand for 5 minutes
2 - Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of the flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour. Add enough remaining flour to make a soft dough
3 - Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.
4 - Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk about one to one and a half hours. Grease a 12x18 sheet pan and set aside
5-Punch down the dough, roll out the dough on a floured surface into a large rectangle, about 20x14 inches or larger. Spread generously with the butter. Mix the granulated and brown sugar and the cinnamon in a small bowl and sprinkle the mixture over the dough. (or for orange rolls, sprinkle the butter, sugar and orange zest over dough) If desired, sprinkle the dough with chopped walnuts, raisin, or dates. Starting on one long side, roll up the dough into a tightly rolled log.
6 - Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy duty thread or dental floss, place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. \
7 - Cover the filled pans with dish towels and let rise again until nearly double, about 30 min. Meanwhile, preheat oven to 400 degrees When the rolls have risen, bake 10 to 15 min, until lightly browned.
8 -Make the frosting and frost the rolls in the pan while still warm. Serve right away. Freeze cooled rolls in resealable plastic bags
Cream Cheese Frosting
4 oz cream cheese, softened
2 Tblsp butter, softened
1 cup powdered sugar, sifted
1 tsp milk
1/2 tsp vanilla extract
1 tsp fresh lemon juice (or orange juice for the orange roll variation)
Combine all ingredients with electric mixer until smooth
Cinnamon Rolls or Orange Rolls
Dough:
1/4 cup warm water (105 to 115 degrees)
1 Tblsp active dry yeast
1 cup warm milk (I use canned milk sometimes)
1/2 cup canola oil
1/2 cup sugar
1 tsp salt
5 to 5 1/2 cups all purpose flour
2 eggs
Filling for cinnamon rolls:
6 Tblsp softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp ground cinnamon
Filling for orange rolls:
1/2 cup softened butter
1/2 cup sugar
grated peel of a large orange
1 - Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand for 5 minutes
2 - Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of the flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour. Add enough remaining flour to make a soft dough
3 - Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.
4 - Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk about one to one and a half hours. Grease a 12x18 sheet pan and set aside
5-Punch down the dough, roll out the dough on a floured surface into a large rectangle, about 20x14 inches or larger. Spread generously with the butter. Mix the granulated and brown sugar and the cinnamon in a small bowl and sprinkle the mixture over the dough. (or for orange rolls, sprinkle the butter, sugar and orange zest over dough) If desired, sprinkle the dough with chopped walnuts, raisin, or dates. Starting on one long side, roll up the dough into a tightly rolled log.
6 - Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy duty thread or dental floss, place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. \
7 - Cover the filled pans with dish towels and let rise again until nearly double, about 30 min. Meanwhile, preheat oven to 400 degrees When the rolls have risen, bake 10 to 15 min, until lightly browned.
8 -Make the frosting and frost the rolls in the pan while still warm. Serve right away. Freeze cooled rolls in resealable plastic bags
Cream Cheese Frosting
4 oz cream cheese, softened
2 Tblsp butter, softened
1 cup powdered sugar, sifted
1 tsp milk
1/2 tsp vanilla extract
1 tsp fresh lemon juice (or orange juice for the orange roll variation)
Combine all ingredients with electric mixer until smooth
Thursday, September 4, 2014
Ultimate Beef Stroganoff
Okay, I just made this last night, and it was as good and ultimate as the title says! It was so easy as well. You cook it in the crockpot which makes it easy! I got it from www.melskitchencafe.com or here for a picture of this yummy stuff. I used two packages of stew meat and served it on rice with peas and it was very good!
Ultimate Beef Stroganoff
Ingredients:
2-3 pounds stew meat (or a 3 lb chuck roast, cubed)
1 tsp salt
1/4 tsp black pepper
1 medium yellow onion, diced
1/4 tsp garlic salt (I used minced garlic and like 1 to 2 Tblsp)
1 Tblsp Worcestershire sauce (I used 4 or 5 Tblsp I love worcester)
1 1/2 cups beef broth
1 Tblsp ketchup (I used 2 or 3)
1/3 cup flour
6-7 Tblsp apple juice or water (I used apple juice)
4-8 ounces sliced mushrooms (I forgot to put those in)
1/2 cup sour cream
Directions:
Place the stew meat, salt, pepper, and onion in the slow cooker. Stir to distribute the seasonings and onion.
In a small bowl, combine the garlic salt, worcestershire sauce, beef broth, and ketchup. Pour over the meat (I just poured in all that stuff, I skipped mixing it in separate bowl and it turned out fine, and I did add minced garlic)
Cook for 7 to 9 hours on low or 4-5 hours on high in crockpot
About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. (I didn't need to, mine was just right) Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
Cook on high for 30 minutes. Stir in 1/2 cup sour cream right before serving.
Serve over pasta, rice or baked potatoes.
Notes: Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer safe container and then thaw in the refrigerator (usually takes a day) and reheat over medium low heat in a saucepan on the stove!
YUMMY!
Ultimate Beef Stroganoff
Ingredients:
2-3 pounds stew meat (or a 3 lb chuck roast, cubed)
1 tsp salt
1/4 tsp black pepper
1 medium yellow onion, diced
1/4 tsp garlic salt (I used minced garlic and like 1 to 2 Tblsp)
1 Tblsp Worcestershire sauce (I used 4 or 5 Tblsp I love worcester)
1 1/2 cups beef broth
1 Tblsp ketchup (I used 2 or 3)
1/3 cup flour
6-7 Tblsp apple juice or water (I used apple juice)
4-8 ounces sliced mushrooms (I forgot to put those in)
1/2 cup sour cream
Directions:
Place the stew meat, salt, pepper, and onion in the slow cooker. Stir to distribute the seasonings and onion.
In a small bowl, combine the garlic salt, worcestershire sauce, beef broth, and ketchup. Pour over the meat (I just poured in all that stuff, I skipped mixing it in separate bowl and it turned out fine, and I did add minced garlic)
Cook for 7 to 9 hours on low or 4-5 hours on high in crockpot
About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. (I didn't need to, mine was just right) Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
Cook on high for 30 minutes. Stir in 1/2 cup sour cream right before serving.
Serve over pasta, rice or baked potatoes.
Notes: Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer safe container and then thaw in the refrigerator (usually takes a day) and reheat over medium low heat in a saucepan on the stove!
YUMMY!
Wednesday, September 3, 2014
Cheesy Rice and Broccoli Casserole
This is not the most healthiest recipe, however, it is one I would use for the kids when I found out I needed to be gone for the evening and I needed something quick to fix for the kids.
Cheesy Rice and Broccoli (and Chicken ) Casserole
Boil 1 1/2 cups fresh or thawed frozen broccoli flowerets and 1 cup water in saucepan.
Cook for 3 minutes
Stir in 1 1/2 cups minute rice and 1/2 lb (8 oz) velveeta cheese. Cover. Remove from heat.
Let stand 5 minutes. Stir until process cheese is melted. makes 6 servings
Variation: to make main dish, top with 4 broiled or grilled chicken breasts or stir in 2 cups chopped cooked chicken.
Cheesy Rice and Broccoli (and Chicken ) Casserole
Boil 1 1/2 cups fresh or thawed frozen broccoli flowerets and 1 cup water in saucepan.
Cook for 3 minutes
Stir in 1 1/2 cups minute rice and 1/2 lb (8 oz) velveeta cheese. Cover. Remove from heat.
Let stand 5 minutes. Stir until process cheese is melted. makes 6 servings
Variation: to make main dish, top with 4 broiled or grilled chicken breasts or stir in 2 cups chopped cooked chicken.
Chicken Stuffing Casserole
This is one of those popular and easy recipes that everyone loves and enjoys. I used this many times for my kids growing up! And now for my grandkids, even the pickiest eaters like this!
Chicken-Stuffing Casserole
2 cans cream of chicken (or mushroom or celery) soup
2 cups sour cream
chicken, cooked and cubed
2 boxes stove top stuffing
Prepare stuffing according to box directions. Combine soup and sour cream. Stir in chicken
Place 1/2 of stuffing on bottom of dish. Add soup/sour cream/chicken mixture, Place other 1/2 of stuffing on top
cover with foil
Bake at 30 minutes at 350
(* If you only have one box of stuffing on hand, then I have put the stuffing on the bottom, the chicken mixture on top, and then I make a topping of crumbled ritz crackers mixed with melted butter, or corn flakes mixed with butter, or bread crumbs and butter and sprinkle on top)
Cream Cheese Chicken Italian
This is another quick and easy chicken recipe that is very popular. There are different versions, I will use my daughter in law Krista's and one from my ward cookbook. (kinda combine the two into one I like!)
Cream Cheese Chicken Italian
4 Boneless Skinless Chicken Breasts
1 pkg dry Italian seasoning mix
1/2 cup water
1/2 stick butter
1 can cream of chicken or cream of mushroom soup
1 8 oz cream cheese
Cook Chicken, seasoning mix, and water and butter in crock pot on LOW for 4 hours. Cube or shred the chicken and add soup and cream cheese, cook one more hour in crockpot.
Serve over rice, mashed potatoes, or noodles.
Another version I saw which is not in crockpot but in oven goes like this:
Chicken Supreme - Janine Crosby
Boneless Skinless Chicken Breasts
1 8 oz pkg cream cheese
1 tub onion garlic cream cheese
2 cans cream of mushroom soup
1 pkg dry Italian seasoning
Put chicken in baking dish. Mix cream cheese and soup together, pour packg of Italian seasoning over chicken. Pour soup mixture over chicken. Bake for 1 hour at 350
Serve over angel hair pasta or rice or potatoes
Cream Cheese Chicken Italian
4 Boneless Skinless Chicken Breasts
1 pkg dry Italian seasoning mix
1/2 cup water
1/2 stick butter
1 can cream of chicken or cream of mushroom soup
1 8 oz cream cheese
Cook Chicken, seasoning mix, and water and butter in crock pot on LOW for 4 hours. Cube or shred the chicken and add soup and cream cheese, cook one more hour in crockpot.
Serve over rice, mashed potatoes, or noodles.
Another version I saw which is not in crockpot but in oven goes like this:
Chicken Supreme - Janine Crosby
Boneless Skinless Chicken Breasts
1 8 oz pkg cream cheese
1 tub onion garlic cream cheese
2 cans cream of mushroom soup
1 pkg dry Italian seasoning
Put chicken in baking dish. Mix cream cheese and soup together, pour packg of Italian seasoning over chicken. Pour soup mixture over chicken. Bake for 1 hour at 350
Serve over angel hair pasta or rice or potatoes
Chicken Cream cheese Pockets
This is one of those recipes I believe everyone has tried or tasted at least once, they are so popular, and they are so yummy when you need a quick meal. Haven't met anyone yet who didn't like it!
Chicken Pockets and Gravy
8 oz cream cheese
4 Tblsp butter, melted
1/4 tsp salt
1/8 tsp pepper
2 Tbslp milk
1 Tblsp chopped onions, or chives
2 cups cooked chicken, cubed
2 (8 oz) cans crescent rolls
Mix cream cheese and margarine till smooth. Add other ingrdients, including chicken and mix well.
Take two triangles of crescent roll and make into rectangle. Add spoonful of chicken . Put four corners of rectangle together and twist.
Bake on greased cookie sheet at 350 for 20 to 30 minutes
Can make a gravy by using a can of cream of chicken (or cream of celery) soup and 3/4 cup sour cream, warm it up on stove top and pour over the chicken pockets! (or you can use a packet of chicken gravy or bottle of chicken gravy)
I have seen some versions where they have cooked broccoli and chopped it up and added that into the chicken mixture, so you have a chicken and broccoli pocket!
Chicken Pockets and Gravy
8 oz cream cheese
4 Tblsp butter, melted
1/4 tsp salt
1/8 tsp pepper
2 Tbslp milk
1 Tblsp chopped onions, or chives
2 cups cooked chicken, cubed
2 (8 oz) cans crescent rolls
Mix cream cheese and margarine till smooth. Add other ingrdients, including chicken and mix well.
Take two triangles of crescent roll and make into rectangle. Add spoonful of chicken . Put four corners of rectangle together and twist.
Bake on greased cookie sheet at 350 for 20 to 30 minutes
Can make a gravy by using a can of cream of chicken (or cream of celery) soup and 3/4 cup sour cream, warm it up on stove top and pour over the chicken pockets! (or you can use a packet of chicken gravy or bottle of chicken gravy)
I have seen some versions where they have cooked broccoli and chopped it up and added that into the chicken mixture, so you have a chicken and broccoli pocket!
Egg Casserole - Overnight
I like overnight casserole recipes, they come in handy on the holidays or when guests come over!
this is from my friend Robyn Delight
Egg Casserole
1 (12 oz.) sausage
1/4 to 1/2 cup fresh mushrooms, sliced
1 med chopped onion
6 eggs
3 Tbslp sour cream
1/4 - 1/2 cup salsa
4 oz Velveeta cheese
4 oz Cheddar Cheese
4 oz Mozzarella Cheese
Saute mushrooms, sausage, and onion together, drain. Blend eggs and sour cream for 1 minute. Bake the eggs and sour cream mixture in a greased 7 x 11 pan for 8 to 10 min at 400 degrees
Remove from oven; place salsa on top, then place sausage mixture on top and then all the cheeses. Refrigerate overnight, then cook for 300 degrees for 45 minutes .
Can double this and put in 9 x 13
Tater Tot Casserole
This is another kid friendly tried and tested fun and easy recipe.
Tater Tot Casserole
1 can cream of chicken soup
1 can cream of celery soup
1 lb browned hamburger
1/2 cup water
1 pkg tater tots
Mix all ingredients, except tater tots, in shallow baking dish. Place tater tots on top of mixture until all covered! Bake at 350 for one hour
Serve 4 to 6
Tater Tot Casserole
1 can cream of chicken soup
1 can cream of celery soup
1 lb browned hamburger
1/2 cup water
1 pkg tater tots
Mix all ingredients, except tater tots, in shallow baking dish. Place tater tots on top of mixture until all covered! Bake at 350 for one hour
Serve 4 to 6
More Casserole
I need to put in the simple quick and easy go to recipes I would make for kids!
"More" Casserole
2 cups uncooked macaroni
1 tsp salt
1 small onion
1 lb ground beef
1 can whole kernel corn
1 can tomato soup
1/2 lb grated cheddar cheese
1 Tblsp butter
salt and pepper
Cook macaroni, rinse and drain. Set aside. Dice onion and fry in butter. Add meat and salt and pepper to taste. Add tomato soup and simmer until slightly thickened. In deep casserole dish, layer 1/2 macaroni, 1/2 meat sauce, 1/2 of corn, and 1/2 cheese. Repeat layers again. Bake at 350 for 30 min
Serves 6 to 8
We still make this quick go to recipe alot when wanting comfort food!
"More" Casserole
2 cups uncooked macaroni
1 tsp salt
1 small onion
1 lb ground beef
1 can whole kernel corn
1 can tomato soup
1/2 lb grated cheddar cheese
1 Tblsp butter
salt and pepper
Cook macaroni, rinse and drain. Set aside. Dice onion and fry in butter. Add meat and salt and pepper to taste. Add tomato soup and simmer until slightly thickened. In deep casserole dish, layer 1/2 macaroni, 1/2 meat sauce, 1/2 of corn, and 1/2 cheese. Repeat layers again. Bake at 350 for 30 min
Serves 6 to 8
We still make this quick go to recipe alot when wanting comfort food!
Shepherd Pie - 3 versions
Christy called me last night to ask where a recipe for shepherd pie was. I realized I did not have one posted, and I couldn't find the one I had used before. . .so I began looking and looking and found there are very many different variations, so I will give you 3 recipes that I have used and taste good, two are easy, one is more time consuming, you can choose! Either way, it is yummy comfort food at its best!
Shepherd Pie - Easy - Tomato Sauce Green Bean version
This recipe is from sisterscafe.com, it is the same one I used to make for my kids growing up (I would double it) , but I added worcestershire sauce
1 lb ground beef (or use ground turkey)
2 Tblsp worcestershire sauce (and 2 Tblsp soy sauce if you have it)
1 onion, chopped
1 can green beans
1/2 tsp garlic salt
1 8 oz can tomato sauce
2-3 cups mashed potatoes (about 5 medium potatoes)
shredded cheese (cheddar or colby jack)
**Brown the ground beef (or turkey) with diced onion and garlic salt and worcestershire and soy sauce. Stir in tomato sauce and green beans. Pour into a casserole dish. Scoop mashed potatoes on top of meat mixture and spread evenly. Sprinkle with cheese. Bake in 350 degree oven for 20 to 30 min.
Shepherd Pie - Easy - Sloppy Joe and Corn version
1 lb ground beef (or ground turkey)
1 pkg of frozen or canned corn
2 cups grated chedar cheese
1 pkg sloppy joe mix
4 cups of mashed potatoes
1 med onion
Brown the ground beef and onion. Add the sloppy joe seasoning.
Place mashed potatoes in bottom of casserole dish, then add corn around the edge of potatoes and then add sloppy joe mixture in middle and cheese over the top. Bake at 350 for 15 minutes.
Shepherd Pie - worth the work - Cathi Olsen recipe
1 lb ground beef
1 and 1/2 cup beef broth
1 cup whole kernal corn
1 cup celery, diced
1 cup carrots, sliced
1 cup onions, sliced
1 cup mushrooms, sliced (optional)
2 bay leaves
2 whole cloves
dash of thyme leaves
1 tsp fresh ground pepper
1 1/4 Tblsp flour
Mashed potatoes
Shredded Cheese (can use cheddar or mozarella)
In a skillet brown beef and drain excess oil. Add 1 cup broth, pepper, bay leaves, cloves, and thyme. Cover and simmer for 15 min. Add carrots, onions, mushrooms, celery, and corn. Simmer until vegetables are tender.
In a small bowl - gradually add 1/2 cup beef broth to flour, stirring constantly to form a smooth paste. Add to beef and vegetables. Simmer 5 minutes or until slightly thickened.
In casserole dish, layer mashed potatoes, meat mixture, and more mashed potatoes. Sprinkle cheese over top (can sprinkle over individual layers) Bake at 375 for 10 minutes. Yummie stuff!
Shepherd Pie - Easy - Tomato Sauce Green Bean version
This recipe is from sisterscafe.com, it is the same one I used to make for my kids growing up (I would double it) , but I added worcestershire sauce
1 lb ground beef (or use ground turkey)
2 Tblsp worcestershire sauce (and 2 Tblsp soy sauce if you have it)
1 onion, chopped
1 can green beans
1/2 tsp garlic salt
1 8 oz can tomato sauce
2-3 cups mashed potatoes (about 5 medium potatoes)
shredded cheese (cheddar or colby jack)
**Brown the ground beef (or turkey) with diced onion and garlic salt and worcestershire and soy sauce. Stir in tomato sauce and green beans. Pour into a casserole dish. Scoop mashed potatoes on top of meat mixture and spread evenly. Sprinkle with cheese. Bake in 350 degree oven for 20 to 30 min.
Shepherd Pie - Easy - Sloppy Joe and Corn version
1 lb ground beef (or ground turkey)
1 pkg of frozen or canned corn
2 cups grated chedar cheese
1 pkg sloppy joe mix
4 cups of mashed potatoes
1 med onion
Brown the ground beef and onion. Add the sloppy joe seasoning.
Place mashed potatoes in bottom of casserole dish, then add corn around the edge of potatoes and then add sloppy joe mixture in middle and cheese over the top. Bake at 350 for 15 minutes.
Shepherd Pie - worth the work - Cathi Olsen recipe
1 lb ground beef
1 and 1/2 cup beef broth
1 cup whole kernal corn
1 cup celery, diced
1 cup carrots, sliced
1 cup onions, sliced
1 cup mushrooms, sliced (optional)
2 bay leaves
2 whole cloves
dash of thyme leaves
1 tsp fresh ground pepper
1 1/4 Tblsp flour
Mashed potatoes
Shredded Cheese (can use cheddar or mozarella)
In a skillet brown beef and drain excess oil. Add 1 cup broth, pepper, bay leaves, cloves, and thyme. Cover and simmer for 15 min. Add carrots, onions, mushrooms, celery, and corn. Simmer until vegetables are tender.
In a small bowl - gradually add 1/2 cup beef broth to flour, stirring constantly to form a smooth paste. Add to beef and vegetables. Simmer 5 minutes or until slightly thickened.
In casserole dish, layer mashed potatoes, meat mixture, and more mashed potatoes. Sprinkle cheese over top (can sprinkle over individual layers) Bake at 375 for 10 minutes. Yummie stuff!
Subscribe to:
Posts (Atom)