Candy Bar Pie

Seriously good!

8 oz. cream cheese, softened
1/2 c. powdered sugar
8 oz. container frozen whipped topping, thawed
4 Butterfinger candy bars, crushed & divided
9 inch graham cracker crust

Cream together the cream cheese and powdered sugar. Fold in the whipped topping and three of the crushed candy bars. Spoon mixture into the graham cracker crust. Sprinkle remaining candy bar on top; refrigerate for at least 4 hours.

Adapted from: http://www.flourmewithlove.com/2013/06/no-bake-candy-bar-pie-gooseberry-patch.html

Olive Garden Pasta e Fagioli

I am not a fan of Italian food. There, I said it. I'm that crazy person you find in every group who detests lasagna and doesn't want any sauce on their pizza. On those rare occasions when we go to Olive Garden, this is what I order, along with salad and breadsticks. It's crazy good!

1 lb. ground beef
1 cup diced onion
1 cup julienne carrot
1 cup chopped celery
2 cloves garlic, minced
28 oz. diced tomatoes
1 can red kidney beans, with liquid
1 can white kidney beans, with liquid
15 oz. tomato sauce
12 oz. V-8 juice, plus extra as needed
1 tbl. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditalini pasta

Brown ground beef in a large saucepan or skillet over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Transfer to crockpot and add remaining ingredients, except pasta. Cook on low 5 hours. Before serving, cook pasta according to package directions just until al dente and stir into soup. Makes 8 servings.

Notes:
• If soup is too thick, add more V-8 juice until desired consistency is reached.
• Substitute 2 1/2 tsp. Italian seasoning for oregano, basil, and thyme, if desired.
• Try adding pasta to serving bowls and ladling soup on top instead of adding pasta directly to soup. This will keep pasta from becoming mushy if leftovers are refrigerated or frozen.

Adapted from: http://www.topsecretrecipes.com/Olive-Garden-Pasta-e-Fagioli-Recipe.html

8 Can Taco Soup

Great for those days when you have absolutely no time to cook. This soup is ridiculously easy and crazy good.

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips.

I used two cans of pinto beans and added an extra 1/2 can of water because I didn't think it was "soupy" enough. This would be excellent with a bit of grated cheese and/or sour cream on top.

From: http://highheelsandgrills.blogspot.com/2012/09/8-can-taco-soup.html

Beefy Salsa Mac

1 lb. ground beef

Salt, pepper, garlic powder, and ground cumin to taste

1 can beef broth

1 can cheddar cheese soup

1 can Rotel

2 cups macaroni

Brown ground beef with spices to taste and drain. Add remaining ingredients and simmer until pasta is cooked and sauce is thickened. Add additional water during cooking if necessary.

Divinity

This was my dad's favorite holiday candy. I used to make it every year. Maybe I'll give it another try someday soon.

2 1/2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1 tsp. vanilla

2 egg whites

1/2 cup chopped nuts or candied fruit (optional)

In a heavy 4-6 quart saucepan stir together sugar, water and corn syrup. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat and cook, without stirring, over medium heat to 260 on candy thermometer. Mixture should boil gently over entire surface. Remove saucepan from heat. Immediately begin to beat egg whites until stiff peaks form (tips stand straight). Gradually pour 1/3 of hot syrup in a thin stream over egg whites, beating constantly on medium speed of electric hand mixer. Pour egg white and syrup mixture back into saucepan and continue beating. Add vanilla. Continue to beat until candy holds it's shape when beaters are lifted. This should take about 5-6 minutes. When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If mixture flattens out, beat 1/2-1 minute more and check again. The mixture is overbeaten if it is stiff to spoon and the surface is rough. If mixture is too stiff, beat in hot water, a few drops at a time, till candy is a softer consistency. When candy holds it's shape stir in nuts or fruit, if desired. Quickly drop candy by teaspoonfuls onto waxed paper. Cool. Store tightly covered.

Note: Make sure all your equipment and ingredients are ready before starting. It will go slow at first, but when the candy starts to set up things will move at lightening speed!

Salsa Cream Cheese Chicken Enchiladas

1 1/2 lb. boneless, skinless chicken breast

16 oz. jar thick and chunky salsa

1/2 pkg. chicken taco seasoning

8 oz. brick cream cheese, room temperature

10-12 corn tortillas

Shredded cheese
Sliced Olives (optional)

Spray the inside of crockpot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crockpot. Set aside about 1/2 cup sauce. Return chicken to crockpot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese and olives over top. Bake uncovered 10-15 minutes or until cheese is melted.

Chicken Tortilla Soup

1 lb. shredded, cooked chicken

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

1 can enchilada sauce

1 can chopped green chilis

10 oz. frozen corn

1 can chicken broth

2 cups water

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 tbl. chopped cilantro

7 corn tortillas

vegetable oil

Place all ingredients except tortillas and oil in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Preheat oven to 400. Lightly brush both sides of each tortilla with oil. Cut into strips and spread on baking sheet. Bake 10-15 minutes, or until crisp. Serve soup garnished with tortilla strips.

Source: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

My changes:

Put frozen, boneless, skinless chicken breasts straight into slow cooker. I will shred them later.

Used dehydrated minced onions so the onion haters won't know they're there.

Used green enchilada sauce.

Used canned corn, drained.

I didn't have chili powder so I used chili seasoning.

Left out bay leaf because I didn't have one.

Left out cilantro since Little Girl can't tolerate it.

Super Quick Taco Soup

1 lb. ground beef or turkey

1 onion, chopped

2 cans pinto beans or your favorite canned bean

1 can corn

1 can Rotel tomatoes

1 (15 oz.) can tomato sauce

1 pkg. taco seasoning

1 pkg. dry Ranch dressing mix

1 1/2 cups water

Crumble and cook ground beef and onion in a soup pot until done. Drain. Add in remaining ingredients (don’t drain vegetables). Bring to a boil and simmer 15 minutes. Serve with sour cream, shredded cheese, and tortilla chips, if desired.

Crockpot variation: Brown ground beef and onion in a skillet. Drain and add to crockpot. Add remaining ingredients and cook on low 6-8 hours.

Adapted from: http://www.southernplate.com/2008/09/worlds-easiest-supper-taco-soup.html

Beef Barley Vegetable Soup

1 – 1 1/2 lb. stew beef, cut into 1/2” cubes
1 28 oz. can or 2 14.5 oz. cans petite diced tomatoes
2 cans beef broth
1 can water
1 pkg. frozen mixed vegetables
3/4 cup pearl barley
House seasoning* and Italian spice to taste
Worcestershire sauce to taste (optional)

Spray a 4 to 6 quart slow cooker with non-stick spray. Add beef, tomatoes, broth, water and seasonings. Cook on high 2 hours. Turn to low and cook 6-7 hours. Approximately 1 1/2 hours before serving turn to high and add barley. Add vegetables during last 30 minutes.

*House seasoning (from Paula Deen): 4 parts salt, 1 part pepper, 1 part garlic powder.

Golden Candy

1/2 lb. butter
4 1/2 cups sugar
1 cup corn syrup
1 can sweetened condensed milk
1 tsp. vanilla
2 cups chopped walnuts

Melt butter. Add sugar, syrup and milk. Cook over medium heat to 240 on candy thermometer, stirring constantly. Remove from heat. Add vanilla and walnuts. Pour into greased 13x9x2 baking pan. Cool and cut into squares.

Chicken Pot Pie

I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.

2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.

Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.

Cheeseburger Macaroni

This was a bare cupboard desperation dinner that turned into a family favorite.

1 lb. ground beef
salt and pepper to taste
1 clove minced garlic or 1 tsp. garlic powder
1 tsp. cumin
1 box deluxe macaroni and cheese dinner
2/3 cup skim milk
2 tbl. butter or margarine
3/4 cup shredded cheddar cheese

In a 3-4 quart saucepan, Dutch oven or large skillet, brown ground beef with salt, pepper, garlic and cumin. Drain well and set aside. In the same saucepan, prepare macaroni and cheese according to package directions, altering amount of milk to 2/3 cup and butter to 2 tbl. Return ground beef to saucepan and mix well. Stir in shredded cheddar cheese until melted and serve.

King Ranch Chicken Casserole

I have no memory of exactly where I found this recipe, but it was the result of an exhaustive online search many years ago. It's surprisingly similar to my Mexican Casserole, but made with chicken. Delicious!

1 lb. chicken breast, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1 cup grated cheese
tortilla chips, crushed

In a non-stick pan, stir fry chicken chunks until cooked through. Stir soups and tomatoes together in a medium bowl. Spray a 13x9x2 baking dish with non-stick cooking spray and cover the bottom with tortilla chips. Place chicken over tortilla chips and then spread soup mixture over chicken. Sprinkle top with cheese. Bake at 350ºF for 30-45 minutes or until hot through and bubbly.

Monkey Bread

I've tried many versions of monkey bread over the years, but the one I found today on The Pioneer Woman Cooks looks like the best yet. I won't actually test it until Saturday morning, but I know it will be outstanding. Can't wait!

2-3 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
2 sticks of butter
3 cans of Buttermilk Biscuits (the non-flaky ones)

Preheat oven to 350ºF. Combine cinnamon and white sugar in a gallon size zipper bag and shake to mix evenly. Separate biscuits and cut each one into quarters. Drop all biscuit pieces in the bag with the cinnamon-sugar mixture. Seal bag and shake until the pieces are separated from each other and coated in cinnamon-sugar. Arrange evenly in an ungreased bundt pan. Melt butter and brown sugar together in a small saucepan. Stir together over medium-high heat until completely combined. Pour butter mixture over biscuits. Bake at 350ºF for 30-40 minutes, or until crust is a deep brown on top. Allow to cool for 15-30 minutes. Turn out onto a large plate and serve.

Enchilada Casserole

Tomorrow is Cinco de Mayo so I thought it was only fitting I post a Tex-Mex recipe. I don't remember where this recipe came from, but it's always a popular dish. This is what we'll have for our "fiesta" tomorrow night, served with cole slaw and pinto beans. Olé!

1 lb. ground beef
1 small chopped onion
Cumin, garlic, salt and pepper to taste
1 can cream of mushroom soup
1 can enchilada sauce
1 small can tomato sauce
1 can chopped green chilies
1 can sliced black olives, drained
Flour tortillas
Mexican cheese blend

Spray baking dish with cooking spray. Brown ground beef, onion and spices in a skillet and drain. Stir together soup, chilies, enchilada sauce and tomato sauce. Line dish with flour tortillas. Layer half of beef mixture, half of soup mixture and half of cheese. Repeat layers except cheese. Cover and bake at 350ºF for 30 minutes. Remove cover, sprinkle with remaining cheese and bake another 10-15 minutes, or until cheese is melted and beginning to brown.

Update: The ingredient list has been corrected to include the tomato sauce.

Cheesy Chicken and Broccoli Macaroni

This is a classic Velvetta recipe I got years ago from one of those little cookbook magazines you always find in the checkout line at the grocery store. Excellent for feeding a crowd. I like to sometimes use broccoli florets instead of chopped broccoli. Don't be afraid to add extra chicken broth or some water if you think there isn't enough liquid.

4 boneless, skinless chicken breast halves, cut into chunks
1 can chicken broth
3/4 lb. Velveeta, cut up
2 cups elbow macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Cook and stir chicken in large skillet 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta and broccoli, stir until Velveeta is melted.

Note: I like to use my chicken fryer in place of the large skillet. It holds everything much better and has a tight fitting lid. An electric skillet would probably work, too.

Cranberry Salad

This salad is a great alternative to cranberry sauce at the holidays. Even people who claim they don't like cranberries enjoy it.

2 cups fresh cranberries
1 cup apples
1 cup sugar
1 box sugar free rasperry Jell-O
1 cup chopped walnuts
1 cup boiling water
1/2 cup cold water

Grind cranberries and apple in food processor. Prepare Jell-O using 1 cup boiling water and 1/2 cup cold water. Stir in fruit and nuts. Refrigerate until firm.

Baked Ziti

This recipe is courtesy of Mr. Food. It's basically unchanged but, being the carnivores we are, I decided it needed some meat. Leave the meat out for a vegetarian friendly meal.

1/2 lb. ziti
2 cups grated mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
15 oz. ricotta cheese
1/2 cup Parmesan cheese
1/2 lb. lean ground beef

Cook pasta according to package directions. Drain and stir in ricotta cheese and 1 1/2 cups mozzarella. Brown ground beef in skillet, drain and stir into spaghetti sauce. Spread 1/2 of spaghetti sauce mixture in a 13x9x2 baking dish coated with nonstick cooking spray. Spoon in ziti and cheese mixture. Top with remaining spaghetti sauce. Sprinkle with Parmesan cheese and remaining mozzarella. Bake at 350ºF for 25 to 30 minutes or until golden brown and hot through.

Chocolate Sheet Cake

This is my favorite cake of all time. I got the recipe from my mother, who has been making it for probably the last 65 years. We both make if for just about every special occasion. No holiday or family get together would be complete without it.

4 rounded tbl. cocoa
1/2 cup shortening
1/2 cup butter or margarine
1 cup water
1/2 cup buttermilk
2 cups flour
2 cups sugar
1 tsp. soda
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/2 tsp. salt


Frosting:
4 rounded tbl. cocoa
1 stick butter or margarine
1 lb. powdered sugar, sifted
6 tbl. milk
1 tsp. vanilla
1/2 cup chopped nuts

Melt cocoa, butter, shortening and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients. Beat with mixer until smooth. Bake in greased 13x9x2 pan at 400ºF for 20-30 minutes. Cool. Melt cocoa, butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread over cake.

Oatmeal Carmelitas

Another great recipe courtesy of my sister-in-law. These bar cookies are so good they should be illegal.

CRUST:
2 cups flour
2 cups oats
1 1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup margarine

FILLING:
1 (12 1/2 oz.) jar caramel topping
3 tbl. flour
1 pkg chocolate chips
1 cup chopped nuts

Combine crust ingredients in a large bowl with a mixer. Press half of crust mixture into a 13x9x2 baking pan sprayed with non-stick cooking spray. Bake at 350ºF for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 tbl. flour. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle on caramel topping. Crumble reserved crust mixture over all. Bake an additional 18 to 22 minutes. Cool and cut into bars before serving.