Our Evening Walk

41 Snapshots of Sam

These are just some more pictures that I took back when I took the others recently posted.  I am still getting some recipes and will post them in a few days.

 

  

       

Little Bundle.

Little Evan.

Little Mommy.

Okay!

So you all rock.  Thank you!!  Thank you, thank you!  Here are some links to blogs who have posted:

Amanda:

http://amandamichellejones.blogspot.com/2009/11/casserole-for-katie.html

Anne:

http://justinandanne.blogspot.com/2009/11/katies-recipe-swap.html

Audrey:

http://boylesplace.blogspot.com/2009/11/katies-recipe-swap.html

Heather:

http://www.hiday-miller.blogspot.com/

Kim:

http://thedudleyfamily.blogspot.com/2009/11/staples.html

THANK YOU!!!  I can't wait to try them.

And here are some that were emailed:

from Amy:

Party Chicken (from the Publix Apron meals)

Ingredients
cooking spray
3 tablespoons unsalted butter
1/4 cup flour
large zip-top bag
1 1/2 lb chicken fillets
1/8 teaspoon pepper
1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup
1/2 cup light mayonnaise
1 1/2 cups panko (Japanese bread crumbs)
1 cup shredded Cheddar cheese
aluminum foil
Steps

1. Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Cut butter into small pieces and place in medium bowl to soften.
2. Place flour in large zip-top bag. Season chicken with pepper; add to bag (wash hands). Seal bag tightly; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish (wash hands).
3. Combine soup and mayonnaise in second bowl; spread mixture evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes.
4. Remove foil. Bake 10–15 more minutes or until top is golden and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

Rachel Ray’s Pork Chops with Golden Apple Sauce. http://www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-golden-apple-sauce-recipe/index.html

Savory Summer Pie

1 pie crust, prebaked

1 small red bell pepper, chopped

½ onion (red is nice but not necessary), chopped

2 garlic cloves, minced

2 T. olive oil

2 T. chopped fresh basil

4 eggs

1 cup half & half

1 t. salt (though a bit less is okay because of the cheese)

2 c. shredded Monterey Jack

1/3 c Parmesan cheese

3-4 plum tomatoes, cut into ¼ inch slices

Saute bell pepper, onion, and garlic in olive oil for 5 minutes or until tender. Stir in basil.

Whisk together eggs and next 3 ingredients in a large bowl. Stir in sautéed vegetables and cheeses.  Pour into crust. Top with tomato slices.

Bake at 375 for 45 to 50 minutes or until set, shielding edges with aluminum foil after 30 minutes to prevent excessive browning.  Let stand for at least 5 minutes before serving.

Colossal Chocolate Chip Peanut Butter

2 c. all-purpose flour             2 c. brown sugar

2 c. rolled oats                      2 eggs

1 t. baking powder                1 t. vanilla

1 t. baking soda                    2 cups semisweet chocolate

1/2 t. salt                                      chips

1 cup unsalted butter, softened

1 cup crunchy or smooth peanut butter

In a large bowl, stir together dry ingredient.  In another bowl, cream together butter, peanut butter, and sugar. One at a time, add the eggs, stirring well after each addition.  Stir in vanilla. 

Gradually stir in flour mixture until combined using a wooden spoon.  Stir in chips. Cover and refrigerate dough at least 2 hours.

Preheat oven to 300 F.  To make the “colossal” size, use a 1/4 cup measuring cup to drop dough onto cookie sheet and flatten slightly.  Bake cookies for 40 to 45 minutes. For regular sized cookies, bake at 375 for 10 to 12 minutes (or just watch carefully). Cool slightly on cookies sheets before transferring cookies to wire racks and cool completely

from Heather Bruce:

Chicken Parmesan

• 4-6 chicken breasts
• 1/3 cup Italian bread crumbs
• ¼ cup olive oil
• Parmesan cheese
• 1 cup Mozzarella cheese
• 1 jar spaghetti sauce (I use traditional Prego)

Mix break crumbs, olive oil and moz. Cheese, pour spaghetti sauce on bottom of dish – place chicken breast and then spread mixture on top – then sprinkle parmesan over … bake at 350 degrees for 1 hour and 15 min. or until juices run clear.

(I actually passed this to her from my Nana but have had to ask her to give to me again like 5 times because I'm so unorganized!)

Three-Cheese Baked Pasta

1 (16oz) package ziti

2 (10oz) containers Alfredo sauce

1 (8oz) container sour cream

1 (15oz) container ricotta cheese

2 large eggs, lightly beaten

1/4C greated Parmesan cheese

1/4C chopped fresh parsley

1 1/2C mozzarella cheese

Cook ziti.  Stir alfredo and sour cream together, toss with ziti until evenly coated.  Spoon 1/2  of ziti mixture into a lightly greased 13x9in baking dish.  Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture.  Spoon remaining pasta mixture evenly over ricotta cheese layer. Sprinkle with mozzarella.  Bake at 350 for 30 mins or until bubbly.

Sunni's Cheesy Enchiladas
Ingredients:
12 flour tortillas
1 lb. ground beef
1 lb. Velveeta, cubed
1 can Rotel tomatoes

1 box frozen spinach
1 (16-oz.) carton lite sour cream
¼ cup butter
1 med. onion, chopped

1 dash garlic salt
Salt & pepper to taste
Brown meat with chopped onion. Add garlic salt and salt & pepper. Drain. Coat large sauce pan with non-stick spray. Add sour cream & tomatoes & spinach, mix well. Add butter & heat on medium heat. Add Velveeta—stirring constantly. Turn heat to low, and simmer for about 5 min. The cheese/butter should be melted by this point. Add a portion of the sauce to meat. Spoon meat mixture into tortillas. Lay in casserole dish, seam down. Pour remaining sauce over enchiladas. Cover and bake for 15 min. at 350 degrees.
*One time I forgot to put half of the onions in with the cheese and all the onion ended up in the meat instead. Curt is not a huge fan of onions, so we ended up liking it that way. I've also added some spinach in with the meat before and it was good. It might fool you into thinking this is good for you.

Cheesy Vegetable Pasta

· 2 tablespoons olive oil

· 1 tablespoon balsamic vinegar

·   kosher salt

·   freshly ground black pepper

· 2  medium zucchini (about 1 pound), halved lengthwise

· 1  large onion, peeled and quartered

· 1/2 pound ziti or penne

· 2  large cloves garlic, minced

· 1 teaspoon dried oregano

· 1  large tomato, chopped

· 4 ounces Feta cheese, crumbled (about 1/2 cup)

· 1 cup prepared tomato sauce

· 1/2 teaspoon crushed red pepper flakes

· 8 ounces mozzarella, shredded

Directions

1.  In a small bowl, whisk together 1 tablespoon of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, squash, and onion. Arrange them cut-side up on a large, shallow baking pan. Grill the vegetables. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the squash into 1-inch pieces. Chop the onion coarsely.

2. Meanwhile, in a large pot, cook the pasta according to the package directions; drain. Return the pasta pot to the stove, add the garlic and the remaining tablespoon of oil, and cook over low heat until the garlic sizzles. Stir in the oregano.

3. Add the cooked pasta, grilled vegetables, chopped tomatoes, Feta, the tomato sauce, pepper flakes, remaining 1/2 teaspoon salt, and a few more grinds of pepper. Transfer to a 13-by-9-inch baking dish. Sprinkle the top with the mozzarella. Follow the freezing directions, left.

4. To cook, place the covered baking dish of pasta in the oven and set the temperature to 350º F, bake for 30 minutes. Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden, and a knife inserted in the center for 5 seconds comes out hot.

Gourmet Jack Chicken

6-8 chicken breasts

2 cups white wine

8 slices Monterey jack cheese

1 can cream of chicken soup

2 cups cornbread stuffing mix

1 stick butter

Place chicken breasts in casserole dish. Place 1 slice of cheese on each piece of chicken. Mix together white wine and soup, pour over chicken. Sprinkle stuffing mix over entire casserole and then pour melted butter on top. Bake in oven at 350 degrees for one hour.

(I made this one above and it was awesome, i totally forgot about it and am glad she sent it... again...) :)

Sausage Stars (Faith Long)

1lb. of sausage (cooked and crumbled)

2 cups of shredded cheese

1 red bell pepper chopped

1 small can of chopped olives

1 envelope of dry Ranch dressing mix (prepared)

      -1 cup milk

      -1 cup mayo

1 pkg Wonton wrappers (found in the produce dept near the tofu)

Mix all ingredients together and let sit for 30 minutes-1 hour. Mixture can be prepared night before. Use mini muffin pan and spray with PAM. Place a wonton wrapper in each hole. Push the wrapper down into muffin tin to make a "star” using tart shaper. Spray with PAM and place in oven for 5-7 minutes at 350* until lightly brown...take it out and scoop small amount of mixture and place in each star. Put back in oven until mixture is hot and bubbly...ENJOY!

Beth’s Taco Salad

· 1 head lettuce

· 1 bag Mexican cheese

· 1 can kidney beans

· Ground beef

· Taco seasoning

· 1 bottle Catalina dressing

· 1 bag nacho Doritos

Brown beef and add taco seasoning to meat; mix all ingredients together with dressing, but don’t soak it – just enough to coat – so yummy!

from Nikki:

Sweet n Sour Chicken

6 skinless, boneless chicken breast halves

1 package Lipton dry onion soup mix

1 ( bottle Russian-style salad dressing (I use Catalina)

1 cup apricot (I use pineapple!) preserves

Preheat oven to 350 degrees

1.Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.

2.Cover dish and bake for 1 hour in preheated oven.

I usually serve over rice with a side of broccoli

 

My mom and my Nana sent me the exact same recipe, HA!:

Santa Fe Soup

2 lbs. ground beef

1 onion chopped

2 pkgs. (5 oz. Ranch style dressing mix

2 pkgs. (1 1/4 oz.) taco seasoning mix

1 16 oz. black beans, undrained

1 16 oz. kidney beans, undrained

1 16 oz. pinto beans, undrained

2 cans Rotel diced tomatoes with chilies

1 16 oz. can diced tomatoes, un drained

2 16 oz. cans white corn

2 cups water

Cook meat over low heat, then add onions until lightly browned.  Stir in Ranch dressing and Taco mix.

Add remaining ingredieents with all the juices.  Add water.  Simmer 2 hours.  Add extra water as necessary....usually takes 2 or 3 more cup, but add gradually.

Garnish with shredded sharp cheddar cheese, sour cream and green onions chopped.

Serve with crisp tortilla chips - serves 12, and is delicious!

And this is my fave banana bread recipe my mom gave me:

Suzanne’s Banana Bread

3 ripe bananas, mashed

1 stick softened butter

1 cup white sugar

½ cup brown sugar

Mix these ingredients together and beat 1 minute.

2 eggs

1 tsp. salt

1 tsp. baking soda

2 cups unsifted flour

¼ cup orange juice

Add these to the banana mixture and beat 2 minutes.

Chopped black walnuts or pecans, optional

Stir nuts into the batter.

Bake in ungreased loaf pan.

350 degrees     1 hour to 1 hour 10 minutes

Here are two I'll contribute for Julie from her blog because they are SO good:

Zucchini Fusilli

Ingredients
2 pounds zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
2 T butter, divided
1 T olive oil, divided
1/2 t plus 1 T salt, divided
3/4 pound fusilli
1 C fresh finely shredded parmesan cheese (about 2 oz), divided (I used more like 5 oz)
Preparation
1. Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3 - 4 inch lengths; cut each length into 1/4 - 1/2 in. thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.
2. In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside. In the same pan, melt 1 T butter with 2 t olive oil. Increase heat to high and add half of the zucchini and 1/4 t salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 t salt. Remove frying pan from heat and reserve.
3. Add remaining 1 t salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
4. Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 t olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 C parmesan and remaining 1 T butter. Toss until butter melts and everything is well combined. Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 C parmesan and serve immediately.
Makes 6 servings.

GARLIC CHICKEN FARFALLE
16oz. farfalle (bowtie) pasta
1 cup heavy whipping cream
3-4 (boneless, skinless) chicken breasts
1 clove garlic, crushed
1 tsp. pepper
1/2 cup butter
3/4 lb. bacon, cooked & crumpled
1/2 c. shredded Parmesan cheese
1 bottle Lawry's mesquite marinade with lime.
Cook the chicken in a crock pot (put it in frozen) with the marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool slightly, and shred with 2 forks. Boil pasta. In small saucepan, melt butter, add garlic, whipping cream, pepper,and parmesan cheese. Whisk together for 3-4 minutes. Place pasta, chicken and bacon in a large bowl, pour sauce over and stir through. Sprinkle a little more parm. cheese on top. YUM!

Okay, if I missed anyone's post or email let me know!  There are some of you who made verbal agreements and who I haven't heard from... I mean I don't want to mention names (ANNIKA AND DANA) but I'm waiting on your dessert recipes you teased about... ;) ;) ;)

You said Yes!! :)

Yay, thank you so much everyone!!  I am still receiving recipes so I will post what I've received in my next post.  In this one I'll do my part and share my staples and I'll include my staple desserts and appetizers, too, because I think I could live entirely on appetizers and desserts.  :)  First, just to list them out:

Appetizers

Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola

Heart of Palm Spread

Cheese Fondue

Black-eyed Pea Salsa

Desserts

Favorite Chocolate cake

Ginger Cookies

Fudge

Salads

Nana's Salad

Mandarin Orange Salad

Banana Croquettes

Meals

1.  Tortellini Soup, toasted and buttered Sourdough toast for dipping, salad or fruit

2.  Mom's Vegetable Soup and cornbread (or Chili and cornbread)

3.  Fettucine Alfredo, bread and a salad

4.  Pot Roast, rice, peas, applesauce sprinkled with cinnamon and rolls

5.  Chicken Pot pie and squash casserole

6.  Parmesan Dijon Chicken, company carrots, mashed potatoes

7.  Chicken and Rice, green veggie or fruit, rolls

8.  Chicken Crescent Rolls, Rice, and green veggie

9.  Bubba Burgers, baked beans, homemade mac n cheese, etc...

10.  Chili Dogs, the short cut

11.  Grilled Cheese and Tomato or Chicken Noodle Soup

12.  Brinner

13.  Paula's Chicken Nuggets and Honey Mustard on Salad

14.  Stuffed Shells, Salad and Garlic Bread

15.  grilled chicken and tomato tart or pasta and green veggie or salad

16.  Katie's Calzones

Now with things 10-12 on the list, I am just sharing ideas I default to, not necessarily recipes because I just use Bubba burgers from the store and Shaun grills them and I often use Bush's canned baked beans (though I need to get a good baked bean recipe) and I use plain old hot dogs and canned beanless Hormel chili to make chili dogs with shredded cheese on top (Shaun loves this.)  He's easy to please.  I use canned soups, too, on number 11, and I will list some stuff on brinner when I get there... now for the recipes, get ready to scroll, and when I can access links, I will do it:

-Already linked to Bruschetta Recipe, YOU HAVE TO TRY IT.  Just found that one and LOVE IT.

Heart of Palm Dip from Lynda Wilkerson

2 14 oz. cans Heart of Palm, drained and finely chopped

2 cups (8 oz.) shredded Mozzarella

1 1/2 cups mayo

1 cup Parmesan cheese

1/2 cup sour cream

2 T minced green onion 

Mix ingredients and spoon into shallow and greased casserole dish.  Bake at 350 for 30 minutes or so until bubbly.  Serve with Triscuits and/or Wheat Thins.

Cheese Fondue

1 lb. Swiss

1/4 lb.  Gruyere Cheese

3 T flour

1/4 t garlic powder

dash black pepper

1 1/2 cup dry white wine

1 loaf french bread, apples, blanched broccoli, whatever you want to dip!

Combine grated cheeses and everything but wine and dipping items in a plastic bag and you can store ahead in the fridge this way.  Heat wine in a pot or fondue pot on medium heat and add cheese just before boiling, stir with a wooden spoon and when completely melted and combined, reduce heat and serve!

Black-Eyed Pea Salsa

2- 15 oz cans black eyed peas OR black beans, rinsed and drained

1 1/4 cup frozen corn (I use shoepeg)

1 lb tomatoes, diced

1 bunch green onions, chopped fine

1 green bell pepper, chopped fine

1 red bell peppper, chopped fine

1/4 cup olive oil

1/4 cup red wine vinegar

1 tsp (at least :) ) of Cayenne Pepper

Mix, let marinate over night if you can- best flavor that way, and serve with Tortilla chips.

Favorite Chocolate Cake

1 package Devil's Food cake

1 3oz. pkg. instant chocolate pudding

2 c. sour cream

1 cup melted butter

5 eggs

1 t almond extract (the real thing)

2 c. semi sweet chocolate chips.

You can't mess this cake up.  It is always moist from all the butter and sour cream.  Just dump the ingredients in a bowl (except add the choc chips after mixed well.)  Then put it in a prepared bundt pan and bake at 350 for 50-55 minutes.  Dust with powdered sugar before serving.

Ginger Cookies

2 c flour

1 t baking soda

1 t ground cinnamon

1 t ground giner

1/2 t cloves

1/2 t salt

3/4 cup butter

1 c. sugar

2 T molasses

1 egg

Combine all dry ingredients and beat on medium speed for 30 sec.  Add butter and sugar and beat till fluffy.  Add molasses and egg and beat till combined.  Shape into 1 1/2" balls and roll in a bowl of sugar and arrange 3 in apart on ungreased cookie sheets.  350 degrees about 12-14 minutes.

My Favorite Fudge from Tara Van Dyke

1 jar marshmallow cream

2/3 cup evaporated milk (not condensed)

1 1/2 cups sugar

1/2 stick of butter

1/4 tsp salt

1 11.5 oz. bag milk chocolate chips

1 6 oz. bag semi-sweet chocolate chips

1 teaspoon vanilla

Stir first five ingredients over moderate heat. Keep at a rolling boil, stirring continuously, for 5 minutes. Remove from heat and add chocolate. Stir till combined and then add vanilla. Pour into foil-lined square baking dish. Refrigerate several hours or overnight.

Nana's Salad

the salad:

Bag of Romaine and Raddichio

1/3-1/2 bag of Craisins

2-4 green onions, chopped

feta cheese

walnut pieces (small bag, buttered and toasted in oven)

apple (sliced with peel, keep in pineapple juice if done ahead.)

the dressing:

1/4 c white vinegar

1 t dry mustard

1 t paprika

1/2 c sugar

1 t salt

(combine these above and then slowly blend in blender or with whisk 1 cup canola oil and beat 3 minutes.)

Only use amount you want on salad.

Fran McKee's Mandarin Orange Salad

the salad:

1 head leaf lettuce, torn

3 stalks of celery, thinly sliced

4 green onions, sliced

1 11oz. can Mandarin oranges

the dressing:

1/4 c vegetable oil

2 T sugar

1 T white vinegar

1/2 t salt

1/4 t pepper

5 drops hot sauce

the almonds:

1/4 c slivered almonds

2 T sugar

(combine almonds and sugar in saucepan and cook over medium heat till golden and caramelized, stirring constantly.  Pour over wax paper to cook and break into pieces on top of salad.

Lynda Wilkerson's Banana Croquettes

Bananas

Spanish Peanuts with red skin

1/2 to 1 cup Miracle Whip

1 T wine vinegar

1 T white sugar

Mix miracle whip, vinegar, sugar.  Crush peanuts in cuisinart or however and half the bananas and roll in the sugar/miracle whip mixture and then in the peanuts.  Refrigerate.

NOW FOR THE MEALS:

Tortellini Soup

1 bag frozen tortellini (cheese)

1 green pepper

1 medium or small onion

1 large can chicken brother (I add a can to this, actually)

1 large can petite diced tomatoes

Minced garlic (I use the jar kind- 1/2 tsp of that, I'd say)

1 tsp Sweet basil

Shredded MJ cheese (3 or 4 cups)

Dice the pepper and onion and sauté it in olive oil till clear and cooked- then add the tomatoes till boiling then add the chicken broth till boiling, then add the pasta till boiling- I let it boil maybe 5 minutes- till it looks just cooked and tender, then turn the heat off and let it sit on the burner for 30 or 40 minutes- even an hour.  Then it's perfect to eat- dish it up and COVER it in shredded cheese.  We like to dip toasted, buttered sour dough bread in it, too.  MMM. :)

Mom's Vegetable Soup

1-2 lbs ground chuck, round or sirloin, cooked and drained

Large V-8 juice or Tomato Juice

Potatoes and carrots, peeled and cubed/sliced

green beans, corn, okra, or any veggies of choice (I ALWAYS love shoepeg corn in it)

small chopped onion

Combine and dilute with water and add salt and pepper and cook until vegetables are done.  Can add pasta to cook till tender near the end if desired.

serve with:

Kentucky Cornbread

1 1/2 cups self-rising cornmeal

2 eggs

3/4 cup oil

1 med onion, chopped

1 c. sour cream

1 o oz cream style can of corn

Combine and mix well.  Pour into greased 9 inch iron skillet (or small square pan) and bake uncovered at 350 for 45 minutes.

(I do this with Chili sometimes, too.  I use French's Chili-O seasoning packet and follow their recipe on back.  We like our chili with sour cream and lots of cheddar and I like mine on rice with Fritos broken up in it.)

Fettucine Alfredo

So I got this from my youth pastor's wife, Stephanie.  She said he once dated an Italian girl whose grandmother owned a restaurant and made the best sauce ever and he sucked up to/flirted with the grandmother until she shared the recipe.  It's SUPER yum, and super bad for you.  :)  It's awesome on fresh fettucine that you get in the refrigerator sections at the store and with real Parmesan Reggiano, but it's totally awesome on dry pasta (cooked) and with the bagged parmesan.  I have started making it with bowtie pasta and cooking frozen peas to stir in and it's a great way to eat your greens (with a lot of fat.)  :)

1/2 cup butter

1 cup grated parmesan

2 egg yolks

1 pint cream

Melt butter on low heat and once melted add cheese.  Stir till it reaches a paste-like consistency.  Pour in cream and stir till heated-through.  Stir egg yolks together and temper with a drop of the sauce, then stir into sauce.  Stir till thickened- don't let boil or cheese will clump.  Serve immediately over hot pasta.  Good with bread and salad. 

Pot Roast

2 cans cream of mushroom soup

1 pkg onion soup mix

water

up to 5 1/2 lb roast

chopped and peeled carrots

chopped and pealed potatoes

Sear roast in a skillet to seal in juices and flavor.  Put in crock pot and mix the soups and cover and put around roast- add water halfway up roast and stir.  Cook on high for 3-4 hours or low for 8-9 hours.  LOW is always best.  Add the veggies a couple of hours before done cooking.  Falls apart.

Serve with rice if desired.  And I always serve with Early Peas and applesauce sprinkled with cinnamon and Sister Shubert rolls.  Grew up eating it that way so that's how it tastes good to me!!  My mouth is watering...

Chicken Pot Pie

6 T butter
1/2 c chopped onion
7 T flour
1 t salt
1/4 tsp dried rosemary or poultry seasoning
1/8 tsp pepper
3 c chicken broth

3 cups chicken

1 10 oz packg frozen peas and carrots (or fresh, cooked and drained)

potatoes, cooked, peeled and cubed

Pillsbury all-ready pie crust

melt butter in pan and add onion and cook till tender.  Stir in flour, seasoning, and pepper.  Add broth; stir to mix well and till thickened.  Stir in chicken and vegetables and put in deep dish pie pan or casserole lined with the crust, then top with second crust.  Bake at 400 until crust is done- mabe 20 minutes or more.

I always fix one of two awesome squash casseroles.  They follow:

Lynda Wilkerson's Squash Casserole

1 pkg squash

1 egg

1/4 cup margarine or butter

Ritz crackers

shredded sharp Cheddar cheese

brown sugar

Beat egg with margarine and stir into cooked, mashed squash.  Put in a small Pyrex and crumble generous and even amounts of last three ingredients over the top. cut through with a knife, thoroughly mixing and tossing the topping.  Bake at 350 for 30 minutes.

Squash Casserole

4 lb yellow squash (cut and cook with some chopped onion and drain)

1 stick melted butter

1/2 pint sour cream

*24 Ritz crackers

*1 cup grated sharp Cheddar

*Sprinkle these on top and bake at 325 for 30 minutes.

Parmesan Dijon Chicken

1/4 cup butter

2 T dijon mustard

3/4 cup dry breadcrumbs

1/4 cup grated parmesan

6 boneless skinless chicken breasts

Preheat oven to 375.  Mix butter and mustard and put crumbs and cheese in large plastic bag.  Dip and then shake in bag.  Place in ungreased casserole, 13by9.  Bake 30 minutes, turning once (but may need to bake longer, till juices are no longer pink.)

Company Carrots

1 lb carrots, sliced in 1/2 inch slices

3 T butter, sliced thin

1 T packed lt. brown sugar

1/2 t salt

1/4 t pepper

Place carrots in casserole and distribute butter pieces evenly over top.  Sprinkle with br. sugar and salt and pepper.  Cover and bake at 350 for 1 hour.

mashed Potatoes

Peel and cook your favorite potatoes.  Mash and add cream (or sour cream and milk) while hot, lots of butter and lots of salt.  Green onions and cheddar also welcome.  :)

Chicken n Rice

Cook chicken or go the easy route and buy Rotisserie from your store.  I have started roasting chicken breasts with Olive oil, salt and pepper... that's easiest and most flavorful to me.  Combine shredded chicken with cups of cooked, heavily butter and salted rice.  I love Basmati.  Bake with shredded cheese on top just till heated evenly.  Serve with fruit, green veggie and or salad.

Chicken Crescent Rolls 

1 can of Pillsbury crescent rolls

1 large Valley Fresh white meat can of chicken

1 package of cream cheese

1 can cream of chicken soup

milk

Mix softened cream cheese with drained chicken (can use fresh chicken if you want) and put in center of each crescent roll, then wrap roll around the mixture and bake in oven according to instructions on rolls.  Meanwhile heat soup and half of the soup can full of milk on stovetop till combined and heated.  Add to cooked crescent rolls and cook a minute longer.  Serve with rice and green beans. Green beans are yum cooked in chicken broth!

Homemade Mac n Cheese, great with a hamburger and beans or slaw

This is Paula Deen's recipe

http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-mac-recipe/index.html

Brinner

Breakfast for dinner.  We like scrambled eggs and bacon and grits and either fruit or asparagus or broccoli.  I make my eggs but melting a lot of butter in a pan on high heat and then turning it down to medium and dumping in the eggs (I do two per person and add salt and pepper and either sour cream or cream) and then I cook them on medium to medium-low and I turn the heat off just before they're fully cooked, while still runny because they continue to cook really fast and get rubbery fast.)  I do grits the same way- lots of milk or cream and butter and salt and cheddar cheese.  Sometimes, though, we have a quiche for brinner.  Kim has a great zuchinni one I make often!

Fried Chicken Salad and Honey Mustard dressing

Shaun and I eat the following over salad and the kids eat it with a side veggie and fruit.

http://www.foodnetwork.com/recipes/paula-deen/chicken-nuggets-with-honey-mustard-dipping-sauce-recipe/index.html

Stuffed Shells

Okay I'm out of time today.  If anyone needs/wants this recipe I'll post it later!

Grilled Chicken and tomato tart or pasta

We just marinate chicken in either a bottle Italian dressing or the homemade mix, then grill it, and serve it with buttered, parmesan'ed pasta, or with tomato tart:

Tomato Tart

1 pillsbury pie crust

fresh tomatoes, vine ripe

fresh basil

mozzarella

olive oil

Line pie plate with crust.  sprinkle with even layer of cheese.  sprinkle with a bit of julienned basil.  Top with tomato slices and sprinkle with salt, pepper, and olive oil.  Bake at high temp till melty. :)

Katie's Calzones

Yes, I'm very proud to have a recipe I made all by myself.  I'm sure it's the first and last, but it is SUPER DUPER yumo. 

fresh pizza dough from grocery store bakery

fresh mozzarella in water, not the cheap stuff

regular shredded mozzarella

fresh sliced pepperoni from delli (thin sliced)

butter

Roll your dough out and then slowly and gently stretch on your hands until it's as thin as you can get it.  Be patient with that part.  Then cut into two.  This will make two LONG, huge calzones that look more like Stromboli I guess.  Line one side of each piece with a layer of pepperoni, then line with thin slices of the fresh mozz, then sprinkle with the reg. mozz and then again with the pepperoni.  Fold the dough to cover each and press with a fork to seal.  Bake on baking sheet at 425 till done and brush with melted butter.  can dab ricotta inside there, too, if you want.

Okay!  I've given you enough for half your month!  I expect some in return!!!  Some of you have already done that and I will link to you or post your emails Monday!  See you then, thanks for playing! xo

PS- I would really love a good recipe for chicken for tacos.  Like a slow-cooker chicken recipe for tacos... anyone have that out there??

Please Say Yes!

I've been thinking.  (Dangerous pastime, I know.)  But this is the thing.  I am tired of trying recipes that look great but end up being either a) unaffordable b) unrealistic or c) gross.  I have some great staple recipes, and I'm very picky about adding new ones to the collection.  The only ones I bother to do again and again are those rare *star* dishes, the ones that are REALLY good and fairly inexpensive and fairly time savvy.  But my pickiness means I only have so many.  And I want more!!! 

So I have a favor to ask: will you help me add to my collection?  Whenever I try the recipe chain emails I get no responses!!  I'll make an offer... I will list my staple meals (i.e.: pot roast with carrots and potatoes, rice, green beans, applesauce, rolls) and their recipes if you will promise to either post or email me yours!  If you don't want to post them on your blog, or don't have one, I'll post them here.  But before I waste time typing mine out, I want to know if there are any takers out there?  Remember- I don't want fantastic dishes if they aren't realistic, or cheap dishes if they don't taste that good.  I want only the perfect meals:  fairly quick, fairly cheap, and super delicious.  The ones you come back to again and again.

Any takers???  I want a verbal contract. ;)

A Star Wars Halloween

Dudley Cutie -Pies

Wubbzy Obsession, and my first pumpkin carving. :)