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... ;) ;) ;)

Labels: let there be butter and sour cream

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??

Labels: let there be butter and sour cream

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. ;)

Labels: let there be butter and sour cream

 

I made funnel cakes this morning.  With a plastic bag.  Which means they looked more like elephant ears, but they were a big hit and easy because we had everything on hand.  Frying things takes a lot of oil, though, so be sure you have enough of that on hand if you try them.  I imagine the more expensive and better your oil, the better these taste.  They'd prob be good in peanut oil, too (we did veggie oil.)  And I think next time I will add a little lemon juice or zest to lighten up the batter.  But they really are just like the carnival funnel cakes; puffy but heavy somehow at the same time.  I got the recipe and picture from www.momswhothink.com :

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner!

Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Labels: food for thought, let there be butter and sour cream

I am sitting here blown away but what my mom did for me today.  My brother affectionately refers to her as "woman"- or- "the woman" if he's talking about her.  He's got it right, she is "the woman."

The best part about what she gave me today was that it was so unexpected and such a surprise.  I hadn't mentioned being particularly in need (though I was) and nothing happened (like a birth or a death,) but inwardly and somewhat silently (though I'm sure Shaun wouldn't agree,) I was battling to make it this week.  What she gave me today was one of those blessings the Lord gives you through someone else and you know immediately that it was inspired by Him- so much so that it increases your confidence in Him- and I am SO thankful to Him for that, and to her for hearing and acting.

Okay, so what'd she do already?  For one, she came and watched Jack and was here for Madalyn to be dropped off after school so that I could take Evan to an allergist.  But for two- she arrived bearing meals!  She also took Jack to the store to get a few fresh vegetables and some things she knew we needed... cereal, for example, which I was so excited to see sitting on the counter.  I just dined on Chicken Tetrazzini, Tomato Tart, and fresh green beans baked in ham.  There is enough for tomorrow and two more cooked meals in my fridge and freezer: Baked Ziti, corn and garlic bread, and a Chicken and Rice casserole.  She also bought cantaloupe, broccoli, and lima beans, and stuff to assemble strawberry shortcakes and left some baked brownies!!  Holy Moly is right. 

I am so EXHAUSTED this week.  Parents of multiple toddlers, be forewarned: it gets easier but harder when they are in school.  It's hard to farm the younger ones off so you can attend the older ones' programs and sports and appointments.  Making arrangements and being available to others in the same way is exhausting (especially when that magical hormone Relaxin is allowing your pubic bones to grind back and forth when you walk.)  Things are not about to slow down as I look ahead to next week and our grocery budget is already running very low...

My mom often says cooking is one of the nicest things you can do for someone else.  SHE IS RIGHT. 

Thanks SO very much, mom!

Labels: let there be butter and sour cream, oh happy day, the woman

Not too shabby a decorating job, eh?  It's amazing what a difference a year makes with their decorating skills and attention span.

Evan and Madalyn worked so hard to finish every last cookie with care.       

They didn't even ask to eat one till there were only 5 left to decorate... and we decorated 6 plates of these suckers.  Tollhouse makes the BEST prepared gingerbread dough, by the way.  I will never make it the long way again because it couldn't possibly taste as good as these.  It was that good.  And so is the powdered-sugar sugar cookie icing we use every year, that we do make by hand... MMMM.  Powdered sugar, milk, almond extract, and just a pinch of cornstarch.

Jack did a really great job decorating a Christmas tree cookie.  Green icing, green sprinkles, and red hots... it really looked good!  But after making and eating that one, he moved on to the sink...

And there he remained for the rest of the evening.  Dish boy. 

(Evan carefully icing a tree.)

(Madalyn's symmetrical red hot trimmings.)

Charlie made sure to position himself directly under their chairs for scraps... he was glittering red and green when the night was done.

This is our tree.  Don't comment about the bare spots... this is another story for another day...

Then they played in the shower and Jack started a loud and lively round of "Jingle Bells" with the others (his current favorite Christmas song) and then they cuddled up on the couch to watch The Grinch, the cartoon version.  The Jim Carey version scares them a little.  (Don't blame 'em.)

They sit like this all by themselves.  Jack climbed right into Evan's lap and Evan was/ is always a willing recipient.  What a brother.

Last night I wrapped their gifts from us.  Didn't want to do that too far in advance, lest they be tempted to peek- or OPEN them, (if we're talking about Jack.)  Today we cook and bake.  And cook and bake some more... squash casserole, macaroni and cheese, green bean casserole... sugar cookies, peanut butter cookies... mom brings the ham and salad and something chocolate tomorrow afternoon... we'll spend the first part of Christmas as a family and eat cinnamon rolls... I really wanted to try PW's cinnamon rolls but I decided I had to be realistic about all of the cooking and cut myself off somewhere... there's always another weekend for those babies.

Tonight we're gonna try a new cheese soup recipe in bread bowls.  A friend of a friend said they do that every Christmas Eve and I liked that idea.  Then we're going to read the Christmas story in the Bible (we've been reading kid versions of this all season and talking a lot about it, but I want to read the "real thing,") and some other books and THEN, we're going to have a long talk about taking care of our things, and how not to run into the living room before mommy and daddy come get them...  HA!

We hope you all have a wonderful, wonderful Christmas...  

and abundant JOY in Him!

Merry Christmas from our family to yours-

Labels: Christmas, Evan, Jack, kids art, let there be butter and sour cream, Madalyn, making music, milestones, pics, pictures, siblings, traditions

I was too lazy/hungry to take pictures of my lunch today, but I should have.  I feel like pictures on other people's blogs make me more likely to try the recipe... because I can't get the yummy ones out of my mind.  Anyway, it all started with that veggie bagel sandwich The Pioneer Woman posted a while back.  With all the best intentions, I knew I still wouldn't get around to cutting up that many vegetables for only me.  For only lunch.  But ever since I saw that picture, I just can't get fresh, crunchy, crisp, cool things off my mind, which is probably why the below recipe was earmarked in Taste of Home's "Fun Food" issue from the grocery store aisle.  (Madalyn talked Poppy into buying it for her.)

Yesterday, I went to Panera with my mom and two of the youngin's and moaned over cheddar broccoli soup and a tomato basil bread turkey sandwich, today I moaned over this turkey wrap.  (I must be in need of some vitamins.)  It's nothing complicated, this wrap- took about 2 minutes to assemble, and can serve just one.  Praise the Lord!  Finally, something that deviates from plain old bread and turkey without much work.  Try it.  Even without a picture.  Please try it.  Especially if you're a sandwich-fan craving fresh, crunchy, crisp, cool things:

Turkey Ranch Wrap 

flour tortilla, warmed  (I just put it in the microwave for a few second between paper towels)

2-4 slices of turkey- just a thin layer across the wrap

thin tomato slices (I used the ones still on the vine)

shredded lettuce (Fresh Express bagged- can use again and again)

shredded cheddar

Ranch Dressing (I used a buttermilk ranch- I can only imagine using a homemade ranch on this, sigh...)

Just warm your tortilla, slice a tomato, and assemble in the order listed (you could also do green pepper, but I didn't want to waste a whole pepper on just moi.)  Roll it up, slice it down the middle, voila!  Something quick, cheap, and fresh.

It ain't fancy.  It hardly counts as a "recipe," but it's good.

Labels: food for thought, let there be butter and sour cream, mealtime

Evan has begged me to cook in the kitchen for some time.  You might remember this:

I told him (this note was from about a year ago,) that come his 6th birthday he could have a chance to cook in the kitchen.  A cooking party it would be.

But a cooking party takes a lot of planning.  There were chef hats to buy, utensils, and lots of ingredients.  Not to mention- cookbooks to make!  This was the table the night before, when Evan slowly moved his way into the kitchen to see what I was doing. 

The anticipation was too much.  He started off lying with his pillow at the foot of the bed and listening... then before I knew it he had his comforter and pillow on the floor at the foot of his bed... then in the hall... with a square tub for a bedside table.  (He needed somewhere to put his cup of water, naturally.)

I had to be so "on it" the night before with prepping ingredients and such that I over-organized and found myself with time on my hands... taking pictures of random things.  Like this one, of his presents from us.

He recently watched Superman when it came on tv (a newer one) and was way impressed.  He did, however, remind me that this was a Ratatouille party when he saw the Superman paper.  (Forgive me for diverging from the theme.)

This is Charlie after his bath that night, wondering why I am standing on the kitchen counter taking pictures...

and whether or not he would be able to catch me if I were to fall. (He would not.)

This is proof that the top of my fridge is not getting dusted.  Oh, and these people are the employees at my printing company.  Sigh, we're like family...

These are light bulbs that burn too short and cost too much...

This is why there are light bulbs on the counter.  Part of Shaun's checklist, not mine... so let's move on.

This is the cookbook Evan designed for his party.  He is cooking with his chef hat on at the stove and he tore out notebook paper and taped it on the front to indicate who each book belonged to.

I meant to change the egg amount to more before having him write this, and the cheese, but I didn't.

Did they follow the recipes anyway?  No.  So did it matter?  No.  Can you really mess up cheese and noodles and butter?  No.  Do 6 year olds do major improvising on their recipes?  YES.      

This is the next morning, what Evan came out to when he declared "my party is going to be just perfect!"

Madalyn came out of her room that morning, holding her blankie, and sang, "Good morning, birthday boy."

We always put on their first year or birth video while people are arriving.  Reminds us what we are celebrating.

This is my cake that was tilting like the leaning tower of Pisa. 

This is where they were to decorate their aprons and chef hats while waiting for their masterpieces to cook.

This is Evan's goofy six year old smile.

This is Jacob's. 

This is Ethan's.

This is Corbin's.

This is not a goofy smile.

This is three generations.

These are the aprons my mother-in-law gave us last Christmas.

This is Jennifer and Jacob making the yogurt parfait.

It was a dark, rainy day and actually really nice that way.  It kind of set the mood.  Shaun found French Bistro music for me.  It was cozy and surprisingly peaceful.

Decorating their aprons while...

the food cooked.  They made the macaroni on the bottom shelf there, but the tomato tarts I made ahead of time.  They are super yummy- my mom's recipe.  You just use a Pillsbury, ready-made pie crust and top it with mozzarella, fresh torn basil, fresh sliced tomatoes (I used Plum tomatoes,) and then a touch more basil, drizzle with olive oil, and bake for about 20 minutes at whatever the crust bakes at- or maybe 400, 425.  There's not an exact recipe, I'm sorry.  That's just how it is. 

I'm also sorry I forgot to take any pictures of the bread or macaroni when finished.  Here is the parfait, though.

Then, it was onto the cake decorating. 

That is Jack's chubby arm helping.  Don't think he would miss out, although I'm not sure if he's adding candy, or taking it off.

Did you just throw up a little in your mouth?  Your gag reflux get the best of you?  It's okay.  It's admittedly pretty bad in the way of sugar shock (and color shock.)  And see that dark spot, that is where Jack started eating the cake and the older kids tried to patch it up with M&M's.

I wonder why daddy had to have a root canal this week?

Evan being shy while we sang.

He is outgrowing his baby teeth.  Boo hoo!

They got to take home their aprons and hats and measuring cups/spoons and whisks to play with outside or in the tub.  It was a fun day.  And our bathtub has A LOT of cooking utensils in it now.

The fun didn't end with the party.  The next day, daddy took Evan to a Chef Mickey dinner at Disney at the Contemporary Resort with Ethan and Mr. Wattles.  (Even with a major toothache, in need of a triple root canal, daddy took him.)  Now that's love. 

He got to play in the cool pool with the slide, too.

And then, as if that wasn't enough, we went to my cousin's wedding this weekend where one of the family members was a real chef and I introduced them.      

Very fitting that this is what he was doing when I brought her to the table to meet him.  She found it interesting how he was keeping his food sorted by types after he chopped it.  Who would've thought that the kid once scared of the texture of cake and macaroni and cheese would turn chef one day?  Just goes to show life is entirely unpredictable. 

Keep cooking, Little Chef, and if we're all lucky, one day you can cook for us.

Labels: birthdays, Evan, kids, let there be butter and sour cream, mealtime, milestones, pics