Potato Cheese Soup

from Sean's mom

½ cup onions finely chopped
½ cup finely diced celery
3 cups finely diced potatoes
3 cups chicken broth
2 cups grated American cheese
¾ cup butter
¾ cup flour
1 qt half-and-half
1 ½ tsp salt
¼ tsp pepper
½ tsp sugar


Simmer vegetables and potatoes in chicken broth in medium saucepan covered about 20 minutes or until potatoes are tender. Make a white sauce of butter, cream, flour, and seasonings. Add grated cheese to white sauce, mix well. Add cooked, undrained vegetables and mix well.

SURVEY SAYS:  keeper!  It is so so good - perfect for a cold, winter day!  And, it is really easy to  make!

Popover Upsidedown Pizza

from Recipe Shoebox

1 lb. ground beef (or ground turkey)
1 large onion, chopped
2 cups spaghetti sauce (can substitute with 1 can (15-ounce) tomato sauce plus one envelope spaghetti sauce mix)
1 cup chopped pepperoni
1 pkg. (8-ounces) sliced mozzarella cheese ( I used 2 cups of shredded mozzarella instead)
2 eggs
1 cup milk
1 Tbs. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese

Directions: In a large skillet, brown ground beef or turkey with onion. Pour off excess fat. Add spaghetti sauce (or tomato sauce and spaghetti sauce mix) and pepperoni and simmer 10 minutes. Spoon into greased 9x13-inch baking pan. Top with cheese. Place in 400 degree oven to keep hot.

To prepare popover batter, beat together eggs, milk, and oil. Add flour and salt; beat until smooth. Pour over hot pizza filling, being careful to cover filling completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 30 minutes, until puffed and deep golden brown. Cut into squares and serve immediately.

SURVEY SAYS:  Keeper!  Not one of my favorites, but Sean and Ethan really liked it... and it was fun for Ethan to watch the crust bubble up while it was in the oven.  I did, however, forget to buy pepperoni, so having that included would probably make it taste better.

Porcupine Meatballs

Porcupine Meatballs
1 1/2 pounds ground beef
1 cup long grain rice
1 egg
1 packet onion soup mix
1 package (6 oz) long grain wide rice
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 soup can water

• in large bowl, mix ground beef, 1/2 cup of uncooked rice, egg, and 2 tablespoons of the onion soup with wet hands, until well combined.  Form in to 2-inch meatballs
• place remaining rice on a plate.  Roll each ball in rice; set aside
• in a large saucepan, stir together tomato soup, cream of mushroom soup, water, and the remaining oinion soup mix.  Bring to a boil over high heat.  Add meatballs; cover.  Reduce ehat to medium; simmer for 20-30 minutes or until meatballs are cooked through, stirring occasionally.  Remove saucepan from heat.  Divide meatballs among dinner plates.  Serve hot.

SURVEY SAYS:  keeper!  Easy to make and we all had seconds:)

Lemon-Pesto Chicken

Lemon-Pesto Chicken
2 tablespoons olive oil
1 pound boneless, chicken breasts cut into pieces
2 tablespoons lemon juice
1-1/2 cup milk
1 package creamy pesto sauce mix
1/2 cup grated parmesan cheese
8 ounces of your favorite pasta, cooked and drained

• heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally
• stir in lemon juice and cook 1 minute
• stir in milk and creamy pesto sauce mix and bring to a boil
• stir in cheese
• reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes.
• toss sauce with hot pasta

SURVEY SAYS:  It's a keeper!  Sean even said he thinks it may be the best recipe I've ever made!  It was easy, too:)  I also sauteed mushrooms and fresh green beans as the sides.

Taco Soup

1 pound beef
1/2 cup onion, chopped (I didn't use)
2 garlic cloves, minced (I used garlic from the jar)
1 14 oz can beef broth
1 packet taco seasoning
1 14 oz can diced tomatoes with green chiles
1 14 oz can tomato sauce
1 14 oz can corn - drained (or you can use frozen corn)
1 14 oz can black beans (or whatever bean you like)

In a skillet brown the ground beef and onion together.  Drain any excess fat.  Add garlic.  Stir until combined. 

Add taco seasoning packet and beef broth.  Bring to a boil and then pour in to a medium sized stock pot

Add the can of tomatoes, tomato sauce, corn, and beans.  Stir well and bring to a boil. 

Reduce heat to keep warm or serve.

Serve with sour cream, tortilla chips, etc.

SURVEY SAYS:  definitely a keeper!  This was so easy to make (took less than 20 minutes!) and is so good!  We had it with sour cream and tortilla chips.

Candied Carrot-Beef Stir Fry

1 pound boneless top sirloin steak, thinly sliced
2 teaspoons cornstarch
4 tablespoons vegetable oil
2 cups shredded carrots
1 1/2 tablespoons minced ginger
1/3 cup stir-fry sauce
1/3 cup orange marmalade
4 scallions (green onions), thinly sliced diagonally (I did not use)

1.  In a large bowl, combine beef and cornstarch; mix well.  In a large skillet, heat 2 tablespoons of the oil over high heat.  Working in batches, add beef in single layer and cook  until meat is no longer pink.  Remove from skillet.

2.  Add the remaining 2 tablespoons of oil to skillet.  Heat over medium-high heat.  Add carrots and ginger; stir-fry about 2 minutes or until veggies are tender-crisp.  Add stir-fry sauce and marmalade; bring to boil. Return beef to skillet.  Stir-fry about 1 minute or until sauce is slightly thickened.

SURVEY SAYS:  keeper!!!  Ethan even liked it!  (Except for the carrots)

I found this recipe from "The Complete Cookbook" by Sandra Lee

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

SURVEY SAYS:  OK...  I had used our cheddar cheese for another recipe the night before so I used another kind of cheese instead... needless to say it didn't taste right.  I want to make this one again using the right kind of cheese:)

Easiest Crock Pot Chicken Burritos

Easiest Crock Pot Chicken Burritos
given to me during a ward recipe exchange

3 - 4 frozen boneless chicken breasts
2 cups salsa
1 can black beans or pinto beans
flour tortillas
sour cream
grated cheddar cheese
lettuce
chopped tomatoes, etc.

Place chicken breasts in the crock-pot. Cover with salsa and put lid on pot. Cook on low for 6 hours or high for 3 hours. When chicken is done, shred it with a fork and add beans and more salsa. Serve in flour tortillas with sour cream, cheese, lettuce, tomatoes and any other toppings you want.

SURVEY SAYS:  keeper:)  We had the missionaries over when I made this and we ate it all!  And it is super easy to make.

Chicken Azteca

Chicken Azteca

3 cans (15 oz. ea) black beans, drained (or about 6 cups of cooked black beans)
2 cups frozen corn kernels
1 clove garlic
1/2 teaspoon cumin
2 cups salsa
4 skinless chicken breasts
1 package (8 oz) cream cheese (I actually often use only 1/2 package to cut calories)
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and half the salsa into slow-cooker; add chicken; pour remaining salsa over top. Cook on HIGH for 2-3 hours or 4-6 hours on LOW, until chicken is tender (if frozen, cook on high 4-6 hours). Cut chicken into bite-size pieces and return to cooker. Add cream cheese, cook until cheese melts into the sauce (10 minutes or less). Stir. Serve chicken and sauce over cooked rice, top with shredded cheddar cheese. It's tasty with a little avocado, too. Our kids like to scoop it with chips.

Survey Says: It’s ok - for our family this recipe can definitely be halved, as we had A LOT of left overs. It is really good with tostido chips.

Garlic Chicken Pasta with Spinach

Garlic Chicken Pasta with Spinach

 (from the Recipe Shoebox)

6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese

• Heat olive oil, garlic, and red pepper flakes in a small glass bowl in the microwave for about 1 minute to blend flavors.
• Pour about 1 tablespoon of the flavored oil in a skillet.
• Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear.
• Add the chopped spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat. Meanwhile, cook pasta as directed on package; drain well.
• Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese.
• Stir in the remainder of the flavored olive oil. Toss lightly until all ingredients are well combined. Serve immediately. Makes about 6 servings.

SURVEY SAYS:  This recipe was pretty good, but I don't think I will make it again...

Cranberry Chicken Crockpot AKA Casey's Mom's Chicken Recipe

Cranberry Chicken Crockpot AKA Casey's Mom's Chicken Recipe

5 or 6 frozen chicken breasts - throw in crock-pot
1 can of whole cranberry sauce - open and throw in crock-pot
3/4 of a regular salad dressing bottle of French or Catalina - dump in crock pot

Cook until it's cooked (about 4 hours depending on your crock pot) and cut or shred it with fork while it's in the crock-pot and serve over rice.

SURVEY SAYS:  So good!  We all really enjoyed this - it is different than most of the crockpot recipes I have tried (that all use condensed soup of some kind) - this one has a yummy flavor and is definitely going to be made more often in our home!  We served it over white rice.  I received this recipe from a church recipe exchange.

"Family Favorite Meatloaf" aka Hamburger Pie

"Family Favorite Meatloaf" aka Hamburger Pie

1.5 pounds ground beef
1 cup dry bread crumbs (I used the Seasoned kind)
1 tsp. salt
1/4 tsp. pepper
2 eggs
1 tsp. minced onion
1/2 can 15 oz. tomato sauce

Mix and form into a loaf and put in a 9 x 13 inch pan.  Bake at 350º for 50 minutes.

Sauce:
Remaining 1/2 can tomato sauce
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons vinegar (I didn't use)
2 tsp. mustard

Pour the suace over the meatloaf during the last 10 minutes of baking.  Can serve with white rice.

SURVEY SAYS:  Keeper.  Ethan didn't like it, but he said he didn't like it before I even started making it (he ended up eating most of it, though).  I think it may just be the name "Meatloaf" that automatically turns kids off of it, so we changed the name to Hamburger Pie.  Sean really liked this recipe!  I got it from a recipe exchange at church.

No Bake Cheesecake

No Bake Cheesecake
(From Allrecipes.com)

2 8 oz. packages of cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup white sugar
1 teaspoon vanilla extract
1 (21 oz) can apple pie filling (optional)
1 (9 inch) prepared graham cracker crust

• Beat cream cheese, sugar, and vanilla extract until smooth.  Fold in Cool Whip.
• Fill pie crust and top with pie filling.  Chill 1-2 hours before serving.

SURVEY SAYS:  My mom has made this recipe for years and I finally asked her for it and made it for Sean's birthday.  Yumm... SOO good! We put freshly cut strawberries on top instead of the applie pie filling.

Campbell's Cheesy Chicken and Rice Casserole

Campbell's Cheesy Chicken and Rice Casserole

1 can Campbells Condensed Cream of Chicken Soup
1 1/3 cups of water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder (I used minced onion because I don't have onion powder)
1/4 tsp. ground black pepper
2 cups frozen veggies
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar Cheese

1.  Stir soup, water, rice, onion powder, black pepper and veggies in 11 x 8 baking dish.

2.  Top with chicken.  Season the chicken as desired.  Cover.

3.  Bake at 375º for 45-50 minutes or until the chicken is cooked through and the rice is tender.  Top with cheese.  Let the casserole stand for 10 minutes.  Stir rice before serving.


Alternatives...
Try It Alfredo:  use 1/4 cup grated Parmesan for Cheddar cheese.  Add 2 tablesoons Parmesan cheese with soup.  Use broccoli flowerets for veggies.  Top chicken with remaining Parmesan Cheese.

Mexican:  In place of onion powder and pepper use 1 teaspoon chili powder.  Substitute Mexican cheese blend for Cheddar.

Italian:  In place of onion powder and pepper, use 1 teaspoon Italian seasoning, crushed.  Substitute 1/3 cup shredded Parmesan for Cheddar.

SURVEY SAYS:  It's a keeper!  I made the original recipe and it was super easy to make.  Ethan liked it, except that the veggies I bought had peas in it and he doesn't like peas. 

"Perfectly Chocolate" Chocolate Frosting

"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

• Melt butter. Sitr in cocoa.
• Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency.
• Add more milk if needed.
• Stir in vanilla.

makes about 2 cups.

SURVEY SAYS:  keeper!!!

Hershey's "Perfectly Chocolate" Chocolate Cake

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1-3/4 cup all-purpose flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

• heat oven to 350º.  Grease and flour 9 inch round baking pans.
• Combine dry ingredients in large bowl.
• Add eggs, milk, oil and vanilla to dry ingredients; beat on medium speed for two minutes.
• Stir in boiling water (batter will be thin).
• Pour into pans.
• Bake 30-35 minutes or until wooden pick inserted into center comes out clean. 
• Cool 10 minutes; remove from pans to wire racks.  Cool completely.
• Frost (best with "Perfectly Chocolate" Chocolate Frosting).

SURVEY SAYS:   Keeper!  Note to self - grease and flour pans VERY well next time!

Sesame Chicken with Honey Sauce

Sesame Chicken with Honey Sauce

1/2 cup fine dry bread crumbs (plain)
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced onion
3 boneless, skinless chicken breast halves, cooked and cubed

SAUCE:
1/2 cup mayonnaise
1/4 cup honey

In a small bowl, mix bread crumbs and sesame seeds; set aside.  In another small bowl, combine mayonnaise, mustard and onion.  Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.  Place on a greased baking sheet (or one that has aluminum foil on it).  Bake at 425º for 10 minutes or until lightly browned.   Combine sauce ingredients; serve with the hot chicken.

SURVEY SAYS:  Keeper!  Sean was out of town last night when I made this, but Ethan and I really enjoyed it.  Ethan didn't end up dipping the chicken in the sauce, but I really liked the sauce with the chicken.  The recipe says that this is enough for 6 servings, but I think it would really only be enough for 4.

Chinese Noodle Casserole

Chinese Noodle Casserole
1 lb hamburger
1 medium onion, chopped
1 can of cream of mushroom soup
1 can of cream of chicken soup
1.5 cans of water
1/2 cup rice
1 small can chow mein noodles
soy sauce

Brown meat with onion.  Add soup, water, and rice.  Stir to mix.  Cook covered for 25 minutes.  Stir and cook 25 more minutes uncovered.  Stir and put chow mein noodles on top and cook for 15 more minutes uncovered.  Serve with soy sauce.

SURVEY SAYS:  It was OK, but I'm not going to put this in our "keeper file."  It took a really long time to make (even though it was easy) and it just didn't taste good enough to keep.  Ethan liked it except for the chow mein noodles.  Sean is out of town so I can't get his take on it until he comes home and has some of it because we have a ton of left overs.

Taco Chicken

Taco Chicken (Crockpot)

2 can cream of chicken (or you could use 1 cream of chicken, and 1 cream of mushroom)
1/2 cup salsa
1 packet taco seasoning
1 cup sour cream
3-4 chicken breasts (depending on size)

Place soup, salsa and taco seasoning in crock pot. Stir well. Add chicken. Bake on low for 6-8 hours. Remove chicken and shred. Return chicken to sauce. Add 1 cup of sour cream, stir all together and serve over rice.

SURVEY SAYS: It's a keeper!  We doubled the recipe because we had Sean's sister and her family over for dinner (we doubled everything except the sour cream - we just used an 8 oz. container).  It was really good and very different from the other crock pot recipes we have tried.  It was a tiny bit spicy (probably because we didn't put in double the amount of sour cream) but we liked it that way.  We served it over rice, but it would probably be really good over tortilla chips or even in tortillas - we will definitely be having this again:)

Baked Spaghetti

Baked Spaghetti
1/2 package of spaghetti
1 pound ground beef
1/2 medium onion, chopped (I didn't use)
1 jar meatless spaghetti sauce (I used Barilla brand)
1/4 teaspoon seasoned salt  (I just used regular salt)
1 egg
2 tablespoons and 2 teaspoons grated Parmesan cheese
2 tablespoons melted butter
1 small container of small curd cottage cheese
2 cups shredded mozzarella cheese

• Cook spaghetti according to package directions.
• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce and seasoned salt; set aside.
• In a large bowl, whisk eggs, Parmesan cheese, and butter.  Drain spaghetti, add to egg mixture and toss to coat.
• Place half of the spaghetti mixture in a greased 13x9 inch pan.  Top with half of the cottage cheese, meat sauce and mozzarella cheese.  Repeat layers.  Cover and bake at 375º for 30 minutes.  Uncover and bake 10 minutes longer at 350º (or until cheese is melted).

SURVEY SAYS:  It's a keeper!  I modified the ingredients from the orginal recipe quite a bit and changed the cooking time and temperature (modifications are above) and my family LOVED it!