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Archive for the ‘Leftovers’ Category

My family and I made a trip to see relatives last fall.  While we were there, one of my cousins made a stuffing squash casserole that my husband and I found to be very good.  After getting home, we tried to replicate it.  Here is what we came up with…

Ingredients:

3 C Stuffing – Corn bread works great
1/3 C melted butter
1 can Cream of Chicken Soup
½ C Sour Cream
1 small Yellow Squash – cubed
3 small Zucchini – cubed
1 small Onion – finely diced
1/3 C Shredded Carrot
¾ C Shredded Cheddar Cheese

Directions:

Preheat oven to 350°.  Mix the stuffing and melted butter in a medium bowl.  Spread 2 ½ cups of the stuffing mixture into the bottom of a greased 9 x 13 glass pan.  Mix the soup, sour cream, squash, zucchini, onion, carrot, and ½ cup of the cheese together in a large bowl.  Spoon the mixture over the stuffing – spread carefully!  Place the remaining stuffing mixture over top and sprinkle with cheese.  Bake for 45 minutes!  Enjoy!!!

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What part of this meal would any man not love?  A true meal in itself!  The corn bread adds the finishing touch and makes this super hearty after a long day out in the cold!  Best of all…it cooks at the same time in the oven and at most should take 30 – 45 minutes to prepare and bake…that includes the chopping and browning of the meat!

I am currently working on an anniversary present for my brother-in-law and his wife.  This recipe is sure to make the “book”.  Thanks to my sister, I have recently stumbled on a great company based out of Wisconsin called Bare Books.  I am using one of the company’s books to create a cookbook of sorts as a gift to them.  It will include many of my family’s favorite recipes that are kid friendly, adult loved and super easy to make!!!  Have you ever given the gift of recipes?

Hearty Beef and Bean Casserole

1 lb ground beef
1 medium onion – chopped
½ large red pepper – chopped
1 Tbsp brown sugar
1 tsp chopped garlic
1 tsp freshly ground black pepper
¾ C water
½ tsp soy sauce
16 oz can bushes baked beans
15 oz can butter beans
6 oz can tomato paste

Preheat oven to 400°.  In a large skillet, brown the beef, onion and red pepper.  Drain off the fat.  Add the remaining ingredients and stir well.  Pour into a greased 2 quart casserole dish.  You will bake both items at the same time…see below!

Corn Bread

1 ¼ C flour
¾ C Corn Meal
¼ C sugar
2 tsp baking powder
1 C milk
¼ C apple sauce
1 egg beaten

Combine the dry ingredients.  Stir in the milk, apple sauce and egg.  Pour batter into a greased 8 or 9” pan (a pie plate works just fine).  Put the casserole and the corn bread both in pre-heated oven for 20 – 25 minutes or until the bread is a light golden brown and toothpick inserted in the center comes out clean.

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Pasta of your choice – I used a box of Fusilli pasta
3 boneless skinless chicken breast – sliced thin
2 Tbsp olive oil
4 slices prosciutto – diced
1Tbsp minced garlic
1/2 cup chicken broth
2 cups prepared pasta sauce
1 cup heavy cream
salt & pepper to taste
1 cup Parmesan cheese – shredded

Begin by boiling the water to cook the pasta in. Once that comes to a boil, cook the pasta. While the pasta is cooking, heat oil in skillet to medium high. Add chicken breast. Cook the chicken breast in skillet till cooked through. Add prosciutto and garlic. Saute 3 – 5 minutes being careful not to burn the garlic. Deglaze the pan with chicken broth and simmer 3 – 5 minutes to reduce. Add pasta sauce, heavy cream, salt and pepper. Simmer just about a minute to blend the flavors. Drain pasta. Stir into sauce. Transfer to greased baking dish. Top with Parmesan cheese. Bake in 375 oven until cheese is melted and bubbly! Enjoy!!!

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It’s apple season!!!!  I am so excited!  I have several apple recipes lined up to make/try this week!  I went to a local orchard and purchased a peck (that’s 10 ish pounds) of a new variety of apples that we haven’t tried before.  Did I also mention the apple cider we picked up?  Yes, fresh apple cider right from the source!!!  I love the fall!!!!

With young children in the house, I have been more interested in how things are grown then I ever used to be.  For instance, I chose the orchard we visited based on the fact that they use Integrated Pest Management opposed to traditional spraying of the whole orchard!  Finding out that it is becoming more and more common as we as consumers push for safer food production.

So, now that I’m home with all these apples, sit back and prepare yourself for a few ways to use all these apples!!!

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Apple Cinnamon Pancakes – You could add smoke Applewood Smoked bacon, or sausage and make this a lunch or even a quick weeknight dinner!

Ingredients:

2 Cups all-purpose flour

2 Tbsp sugar

2 Tbsp ground cinnamon

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 C milk

1/2 cup butter flavored Crisco – melted

1 large apple, peeled, cored, and finely chopped.

Directions:

In glass measuring cup, melt Crisco in the microwave in 30 second increments until melted.  Set aside.

In large bowl, mix flour, sugar, cinnamon, baking powder, and salt.  Set aside.

In another bowl, mix milk and eggs.  Beat slightly.

Combine milk and egg mixture with dry ingredients.  Mix until moistened.  Add melted Crisco.  Stir just until blended.  Fold in finely chopped apples.  Pour onto hot griddle using a 1/4 cup measuring cup.  Pancakes should be flipped when bubbles appear on top.  Flip once, and allow the other side to get golden brown.  Repeat with remaining batter.  Serve with syrup, or butter and sprinkle with cinnamon and sugar.

Allow leftovers to cool on cooling rack.  When cooled completely, wrap in plastic wrap and store in refrigerator.  Reheat in oven or microwave.

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Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!

Ingredients:

1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!

Directions:

In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!

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OK…So I know that I just posted Banana Bread, but you have to understand…I had lots of bananas to use!!!  That, and we just met our 1st grader’s new teacher.  She is requesting only healthy treats.  So I thought I would try a twist on an old favorite or two and see what I can do to make them healthier.  With no butter in the muffin itself and whole wheat flour, I think that they classify as healthy!  If you don’t have whole wheat flour, you can substitute for all purpose flour, but I do encourage you to at least try them with the whole wheat flour.  My family is not a group of health food lovers as you are sure to see by a soup I plan to post later this week.  I chose not to tell anyone that they were “healthy” until after they ate them.  I must say by the reaction I got…all 12 muffins gone in less than 24 hours…they didn’t even notice that these are good for them!!!  Let me know what you think!

Ingredients:

1 egg

1/3 Cup apple sauce

1 tsp vanilla

3 ripe bananas

1/2 cup white sugar

1 1/2 Cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 Tbsp ground cinnamon

Topping:

1/3 Cup packed brown sugar

1 tsp ground cinnamon

2 Tbsp whole wheat flour

1 Tbsp butter – cold

Directions:

Preheat oven to 375°.  Grease 12 cup muffin tin.

In a large bowl, beat egg.  Add applesauce, vanilla, bananas, and sugar.  Mix until well blended.  Add flour, baking soda, baking powder and cinnamon.  Stir until dry ingredients are moistened.  Fill muffin tin evenly with batter in all 12 cups.  Bake for 13 minutes.

While muffins are baking, make crumb topping.  Mix brown sugar, cinnamon, and flour in a small bowl.  Cut in butter.  After the initial 13 minutes, remove muffin tin from oven.  Carefully pat the crumb topping on the muffins.  Return muffins to oven to bake an additional 5 minutes.

Remove pan from oven and allow muffins to cool 10 – 15 minutes before removing from pan.

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As much as we love bananas, we seem to have a few that get beyond what I would eat!  But, they are perfect for banana bread!  This is a recipe that my mom handed down to me at my bridal shower.  The card it is on is smugged with splatters over the years, but it is the recipe that I turn to time and again!  When spread with a great jam, this even makes a simple dessert.

Ingredients:

1/2 c butter

2 eggs

1 tsp vanilla

2 large or 4 small ripe bananas

2 C flour

1 tsp baking soda

pinch of salt

Directions:

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add eggs, vanilla and bananas.  Beat until bananas are well broken into the batter.  Add flour, baking soda and salt.  Mix just until blended.  Place into a greased bread pan and bake for 1 hour.  Cool 10 minutes in pan, then remove to a cooling rack to cool completely.  Excellent with butter or jam!

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