Chicken Chow Mein Casserole!

 

 

This is a really quick and easy casserole that has a touch of Asian flavor!  It's also very versatile so if your family doesn't care for some of the ingredients, like mushrooms or water chestnuts, just leave them out.  It's still going to be really good!  If you don't have red bell pepper, use green, although I think the red makes it more colorful!  This is really good to make with leftover chicken or even leftover turkey after the holidays!    Here is what you will need:

 

2 Tbs. butter

1/2 of a red bell pepper, diced

1 medium sweet onion, diced

2 stalks celery, sliced thin

2 tsp. minced garlic

1 cup white mushrooms, sliced

1 (6 oz.) can of sliced water chestnuts, drained (optional)

1 (10 3/4) can of cream of chicken or cream of mushroom soup

3/4 cup mayonnaise

1 Tbs. soy sauce

3 cups chopped cooked chicken breast

1/2 tsp. black pepper

1 (5 oz.) can of chow mein noodles

 

In a large skillet over medium heat saute the bell pepper, onion, celery, and garlic until just tender.  Add the mushrooms and saute lightly.   Stir in the next six ingredients.   

 

Pour into a 9"x9" casserole dish or a 2 quart will work that has been sprayed with nonstick spray.  Sprinkle the top with the chow mein noodles.  Place in a 350 degree oven for 30 minutes.

 

It should be hot and bubbly when done.  This is best served with rice!

 



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Twice Baked Potato Casserole...a Family Favorite!

 

 

These are probably our favorite potatoes in my family.  They are the potatoes I always make for most holiday and special occasion meals.  Of course, there really isn't a potato most of us have ever met and didn't like.   Potatoes tend to be a big part of our diet in Kentucky.  Rice has become more popular through the years, but the potato still reigns supreme here.   These are not hard to make at all, I can even do it in one pot if I use my cast iron that can go from stove top to oven.  Also, even though the original recipe has good rich things like butter and cream cheese, you can make low-fat substitutions which also will taste very good.    Here is what you will need:

6 large potatoes (7 or 8 if they are on the small side)
4 oz. cream cheese
2 Tbs. butter
2 cups shredded cheddar cheese
1/4 cup buttermilk
1/4 cup sour cream
1/2 cup Parmesan cheese
1/2 cup real bacon bits or 5 strips of crisp fried bacon
1 pkg. dry ranch dressing mix
1 tsp salt (to salt the water the potatoes are cooked in)
1/2 tsp.black pepper
1/2 tsp.seasoned salt

If you want a lighter, lower fat version of this, you can use margarine instead of butter, light cream cheese, low fat buttermilk, and fat free plain Greek yogurt for the sour cream.

Peel and cut the potatoes in large chunks. You don't have to dice these small because you will be smashing them anyway.  Salt your boiling water (as you would for pasta) and bring to a boil, turn down to simmer until fork tender.  Drain the potatoes in a colander well. I use my cast iron so I can cook the potatoes, mash and mix and return to the pan to finish in the oven.  You can put them in a casserole dish to bake also and for company, I usually do.

Place the drained potatoes back in the warm pan, but not on the hot burner or they will scorch on the bottom.  Have you ever scorched potatoes in the pan?  It's a mess!  Add the cream cheese and the butter.  Place the cover back on the pan and leave it for about 10 or 15 minutes.  The cream cheese and the butter will soften and melt and make it really easy to mash the potatoes.  Using a good old fashioned potato masher, mash the potatoes, cream cheese and butter up a little.   Don't over mash at this point, you still have good things to add.

Add the sour cream and buttermilk and mash some more.   I like to leave mine with a some chunks in them, but if you prefer you can mash them smooth. 

Add the ranch dressing mix, black pepper, and seasoned salt and stir.  Fold in the bacon bits, half of the cheddar cheese and the Parmesan cheese.  

Smooth the mixture down and sprinkle the rest of the cheddar cheese on top. I sometimes also put a little of the bacon on top.  If you are baking in a casserole dish, you will need a two quart dish sprayed with cooking spray.    Place in a preheated 350 degree oven for 25 -30 minutes or until the cheese is melted and just starting to brown.

It should be hot and bubbly when you remove it from the oven.  You can garnish the top with some more bacon, chives or sliced green onions at this point.

 

 

 

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Cream Cheese Fudge!

 

 

This is one of those recipes I like to call 'easy peasy', because anyone can make it!  Homemade candy, and especially fudge can be tricky.   This recipe turns out great every time.  It's so creamy and not overly chocolate.   Here is what you will need:

 

1 (8 oz.) pkg. cream cheese, softened to room temperature (do not use light or fat free)

2 cup semisweet chocolate chips, melted

4 cups confectioner's sugar

1 tsp. vanilla

1 cups chopped walnuts or pecans

 

 

Place the cream cheese in a mixing bowl and beat with an electric mixer until it's fluffy.  Add in the melted chocolate and vanilla until blended.  Gradually add in the confectioner's sugar.  Fold in the nuts.

 

Line an 8"x8" dish with buttered parchment or wax paper.  Overlap it a little so you can lift the candy out once it has firmed up.   Pour the fudge in the dish and smooth the top.  Refrigerate for at least 3 hours or overnight.  

 

Lift it out of the pan with the paper.  Remove the paper and cut in small squares.  It's ready to serve!  Now wasn't that easy peasy!!! 



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Peanut Butter Snowballs!

 

 

These are yummy little peanut butter balls dipped in white chocolate!  If you have peanut butter lovers, they will really love these.   They are also really easy to make!  Here is what you will need:

 

1 cup creamy peanut butter

6 Tbs. butter, softened to room temperature

2 cups confectioner's sugar

1  1/2 lbs. almond bark ( white candy coating)

 

Place the peanut butter and butter in a mixing bowl and cream together with an electric mixer.  Slowly mix in the confectioner's sugar until well blended.

 

With a small cookie scoop, scoop out and roll into a little less than 1 inch balls and place on a cookie sheet lined with wax paper or parchment paper.  You should get about 30 pieces.  Place in the freezer and freeze for at least 2 hours...overnight is even better! 

 

When you are ready to dip them, melt the almond bark in the microwave per the package directions.  If you can't find the almond bark, you can substitute the same amount white chocolate chips with 1 Tbs. shortening added.   Dip with a toothpick and place on wax or parchment paper to dry.

 

When you pull the toothpick out it leaves a hole in the top, with a small spoon drizzle a little of the candy coating on top to cover it.  This gives them a pretty finish on top.  These are best kept refrigerated until ready to serve!

 

 

 

 

 

 



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Slow Cooker Hot Chocolate!

 

 

This is a great idea for serving at a party or casual gathering.  It would be so much fun for the kid's sleepover or for a sledding party.    It's nice because you can make a large amount of hot chocolate and it stays good and warm in the slow cooker.  Also, if serving adults or teens, they can serve themselves.  You could set up a little beverage station with hot chocolate and various toppings and let everyone do their own thing with it!  This is a really rich hot chocolate.  You will never want the stuff in the envelope again!   I think this would be perfect on Christmas Eve!  

 

Here is what you will need:

 

2 cups semi-sweet chocolate chips (could use milk chocolate chips, but it makes it sweeter)

1 (14 oz.) can sweetened condensed milk (like Eagle Brand)

7 cups whole milk

2 tsp. vanilla

mini marshmallows

whipped cream

 

In a 4 -5 quart slow cooker, combine the chocolate chips, sweetened condensed milk, whole milk and vanilla.   Stir well.  Set the slow cooker on low, cover and cook on low for 2 hours.  Check and stir this 2 or 3 times, making sure the chocolate isn't sticking.   

 

At the end of 2 hours, use a wire whisk and whisk it all in the slow cooker.  If it doesn't look real great, don't worry, it will at the end.  The chocolate takes time to break down and all get incorporated.   Set the slow cooker to high, cover and cook for about another hour.  All slow cookers vary, so check it at 30 minutes, because in a really hot cooking slow cooker that might be enough.   At the end of the time, whisk really well again.  Now it should be smooth and nice.  

 

Turn the slow cooker to low and ladle into mugs.   Top with mini marshmallows or go all out and...

 



Go all out and add a big dollop of whipped cream!!!  This is the most decadent cup of hot chocolate ever!   You can also provide other toppings for your guests to experiment with...mini chocolate chips, crushed peppermint, toffee bits.  If it's an adult crowd, peppermint Schnapps!  Just let everyone have fun with it!  

 



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Zuppa Toscana...a Rustic Sausage and Potato Soup!

 

 

This is a  very rustic soup, almost a stew that is very much like the one they serve at Olive Garden.  It's hearty, very filling, easy to make, and economical which makes it a big winner in my book.  With some homemade soups you need to start them fairly early in the day, but this one can be ready, start to finish in 45 minutes.  Here's what you'll need:

 

1 lb sausage (Italian or regular breakfast sausage works)

4-5 medium baking potatoes, washed and sliced with skins on (don't slice them too thin or they will break up too much)

3 Knorr chicken bouillon cubes (use 6 of other brands that only make 1 cup of broth)

1 medium onion, diced

2 stalks celery, diced

1 Tbs. minced garlic

2 Tbs. Olive Oil

1 tsp. salt

1/2 tsp black pepper

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (optional)

6-7 cups water ( enough to cover potatoes in the pot)

2 cups half and half

4 cups kale or baby spinach  (I prefer the spinach)

grated Parmesan or Romano cheese for garnishing

 

 

Brown the sausage, onion, celery and garlic in a little olive oil.  Scrub the potatoes well and slice with the peels left on.  Add all of the seasonings, the water and the bouillon cubes.  Cook on medium heat until the potatoes are fork tender...maybe 20 minutes!

 

Add the half and half and stir.  Break up the potatoes some at this point, but not a lot. You want most of them to stay in slices.  Don't let it come back up to a boil, just keep on low heat to heat the cream.  You can add the kale or spinach to the entire pot right before serving if your family all likes the greens. If you have picky eaters, like I do, just place some of the greens in each of the bowls that want them and ladle the hot soup over them.  This cooks them plenty and actually I prefer to do this. 

 

Garnish each bowl with shredded Parmesan or Romano cheese and  it's best served with breadsticks, crusty bread or even cornbread hoe cakes are really good with it.

 



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Beef Stroganoff Casserole!

 

 

 

This recipe takes all of the great flavors of traditional beef stroganoff and combines them in casserole form!   This is a great family pleasing recipe and it really stretches a pound of ground chuck or beef. If you are feeding big appetites on a budget this is for you!   Here is what you need for this casserole:

 

12 oz. bag of wide egg noodles, cooked and drained

2 Tbs. butter

1 (8 oz.) pkg. cream cheese

8 oz. sour cream

3/4 cup milk

1 tsp. dried parsley

1lb. ground chuck or ground beef

1 medium sweet onion, diced

2 stalks celery, diced

1/2 tsp. seasoned salt

1/2 tsp. black pepper.

1/2 tsp. garlic powder

1 Tbs. Worcestershire sauce

1 (10.5 oz.) can cream of mushroom soup

1 (10.5 oz.) can beef consommé or beef broth

1 (4 oz.) can sliced mushrooms, drained (optional)

1/2 cup grated Parmesan cheese

2 cups shredded Cheddar cheese

2 cups shredded Mozzarella cheese

 

 

 

Cook the egg noodles just until al dente, about 1-2 minutes below the recommended cooking time. Drain and place back in the pan with the butter, cubed cream cheese, sour cream, milk and parsley. Cover to allow the butter and cream cheese to melt somewhat while you prepare the sauce. Toss lightly when the butter and cream cheese has melted enough.  Make sure the heat if off while it sits.  It doesn't need to cook, just sit in the warm pan.

 

In a skillet brown the ground chuck, onion and celery.  If there is excess grease, drain.   Add the cream of mushroom soup, beef broth or consommé (I prefer the consommé),  seasoned salt, black pepper, garlic powder, Worcestershire sauce, and mushroom slices.  The additional mushroom slices are optional, because some families don't care for them.   Bring to a boil, stir and reduce heat to simmer for about 10 minutes. 

 

Spray a 9"x13" baking dish with nonstick spray.  Layer half the noodle mixture, half the beef sauce, half of each cheese.  Then repeat all of the layers again ending in the cheeses.

 

Cover and place in a 350 degree oven for 20 minutes.  I used a Temptations baking dish so I just covered it with the lid-it, which I then removed and cooked my rolls on!  Have I told you how much I love Temptations!

 

Uncover and bake for about 10 more minutes or until the cheese is nice and melted on top! 

 

Doesn't it look yummy? 

 

Serve with a salad or vegetable and rolls and dinner is served!  This can be prepped the night before and baked the next day also!



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