Busy Day Soup

This recipe, if doubled, can also be cooked in a crockpot on low for 4-5 hours.

1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder

Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.

Ground Beef Casserole

I often 1 1/2 or double this recipe because everyone loves it so much for leftovers. If you do 1 1/2 or double it, you will need to use a larger casserole dish. We love this served with green peas.

1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped (optional)**
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 c water

Brown meat with onions. **If you don't use the onion, then you can add onion powder as an alternative if you wish.** Mix all ingredients together and pour into 9x13 casserole baking dish. Bake at 350 uncovered for 2 hours.

Crockpot Creamy Chicken and Vegetable Dinner

A very filling and hearty dinner

6 medium red potatoes, chunked, leave skin on OR 2 normal large potatoes cut into chunks, leave skin on
4 large carrots cut into 1/2 inch pieces
4-6 boneless chicken breasts cut into large pieces
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 clove garlic, minced
4 stalks celery cut into 1/2 inch pieces
1/2 medium yellow onion, chopped
3/4 cup sour cream
1 8oz package Extra Sharp White Cheddar Cheese, shredded (optional)
1 envelope Lipton Golden Onion Soup mix (optional)
Salt and pepper to taste
Any seasonings you would like to add *I added some Italian Seasoning for flavor*

Put soups and sour cream into crockpot and add 1 1/2 cans of water. Add your seasonings to the soup and stir. Place chicken and cut up vegetables in with the soup and stir making sure all the vegetables and chicken are covered with the soup. Cook on low for 6-8 hours or high for 4-5 hours or until vegetables are tender and chicken is no longer pink. 10 minutes before serving, add shredded cheese and stir well. Serve over rice if you like.

Entertaining Dinner Guests -- What Do You Serve?

--I would like to send out  a request to everyone -- What are your favorite entertaining recipes? When you have folks over for a nice dinner, what do you serve them?  You don't have to post the recipe, if you don't want, a list of your menu would suffice.  

When we have guests, I usually make breaded chicken (or Schnitzel), rice pilaf, rolls and a vegtable.

The meals and food items I prepare usually fall into a few categories: 

- pot luck and holiday, 

- home cooking (Includes kid-friendly foods) 

- entertaining, and 

- organic (for us that means whole-grain and vegetarian type dishes).  

Since being married I have concentrated on the home cooking and organic food prep, because I have been practicing making my husband the foods that he loves.  I have a few recipes that I make for entertaining, but would like to broaden my menus.  Let me know what you do for guests at your house!

Awesome Freezer Pie Crust Recipe

My mom got me hooked on the "Make-a-Mix" Cookbook.  Every year for Thanksgiving she would turn out awesome pies.  Pie crust can be tricky, but with this recipe it seriously works every time!   It makes enough for 7 crusts so you can freeze and have ready!

Freezer Pie Crust
    
6      cups          flour     
2      teaspoons     salt     
2 1/3  cups          shortening    
 1 1/4  cups          cold water -- * see note    *can use up to 1 1/2 cups    
 
In a bowl, combine flour and salt. 
Cut in shortening  until mixture resembles 
cornmeal in texture. 
Add 1 1/4 cups water all at once.  
Mix lightly with a fork until water is absorbed 
and mixture forms a ball. 
if  necessary add additional water.    
Divide into 7 portions and shape into balls. 
Flatten each ball slightly. Wrap  each ball in 
plastic wrap then foil. 
Label and date. Store in freezer. 
Use  within 10 months.
When ready to use, dethaw on counter top 
for only a few hours at the most.  
This recipe works best if the dough is cold. 

If you are doing a pre-baked crust for a pudding pie and want to avoid a collapsed side, you may want to prick the crust with a fork and put a piece of sprayed tin foil over it; then fill with dry uncooked beans, like pinto. Bake in a 425 oven for 15 minutes. Take out and remove beans and foil (save them for baking other crusts). Pop back in for a few minutes if you want the crust a little browned.

Oreo Truffles

Sorry... I know this isn't a dinner meal.... but they are yummy and easy to make. You've got to try them! These are sooooooo easy to make! They are great to bring to a party, or make for your family and friends for special occasions.

Ingredients:
1 pkg Oreos
1 pkg cream cheese- soft
2 bags of chocolate chips

Directions:
1. Mix Oreos in a blender until very fine.

2. Put ground Oreos and pkg of cream cheese in a large bowl.

3. Use the back of a large spoon to mush and blend them together until it forms a soft and moist blend that is sticking together.

4. Use a 1 tsp measure to make round balls, and put on a cookie sheet covered with wax paper.

5. Put pan in fridge for about 15 minutes for balls to harden a bit.

6. Melt chocolate chips in the microwave in 30 sec increments so it doesn't scorch (mix it after each 30 seconds).

7. Dip the balls and let harden!

These are a new favorite! Try variations using nutter butters, or mint oreos!

Enjoy!

Gwen Owens

Wheat Flat Bread

We made these last night (finally, Ryan has been wanting to try them forever).  We ate some with honey (especially yummy) and some with strawberries - didn't have any cream but that would have been the idea.  Reallly good.  You could eat these with soup (maybe the chowder or potato soup recipe's posed earlier?) use instead of yeast bread for sandwiches.  Serve with tuna salad.  Use as a dipping bread with oil and vinegar or hummus.  Use for Passover meals to explain Jewish culture.  Any other ideas? 

2 C Whole Wheat Flour

1/2 Teaspoon Salt

3/4 C Warm Water

2 Tbsp Cooking Oil of Your Choice

Combine flour and salt in one bowl and water and oil in the other.  Stir wet and dry together until a soft ball is formed.  Knead the dough well with a little extra flour as needed.  Cover or wrap in a damp cloth and rest for 1 hour (the recipe says you can skip this step and it will still work). 

Knead again and break off golf-ball size balls or whatever size you want.  Flatten balls and roll out, using a little more flour.  Roll to 1/4 inch thick or whatever thickness you prefer.

Heat a barely-greased heavy skillet over medium-low heat.  Pan-bake each bread round 2 minutes on each side (I used an oblong electric skillet and it worked well).  They should brown, looking something like a tortilla.  If it gets too blackened, turn down the heat a little more.  

This recipe is based on the chapatis recipe in the "More-With-Less" Cookbook.  

Yummy Potato Soup

This is one of our favorite potato soups. It has a little kick, which even my littlest babe doesn't seem to mind.

1 pint Half & Half
1 can Cream of Celery
1 can Cream of Onion (if you can't find, just cut up about half of a yellow onion and add to the soup while cooking potatoes.)
1 8 oz carton Sour Cream
1 8 oz block Pepperjack Cheese
2 cans Chicken Broth (I usually buy a box of broth and pour over potatoes until they are barely covered.)
4 lbs. Potatoes, peeled and cubed

Cook potatoes in chicken broth until tender. Grate cheese and add to potatoes. DO NOT DRAIN. Stir until cheese is melted. Add soup, half and half, and sour cream. Cook on low, stirring often to prevent sticking. Cook until hot and serve. (I also like to add some green onions when the potatoes are cooking. It gives it a great flavor and also adds some color.)

Serve with rolls or breadsticks.

DELICIOUS Cheddar Corn Chowder

I got this recipe from my sister-in-law. My kids LOVE LOVE LOVE this soup! It is excellent served with warm biscuits.

8 oz chopped bacon
1/4 c olive oil
4-5 c chopped yellow onion (approx 3 LARGE onions)
4 Tbls unsalted butter
1/2 c flour
2 tsp salt (sea salt is best)
1 tsp pepper
1/2 tsp turmeric
12 c chicken stock (7 14 oz. cans swanson chicken broth)
6 c diced peeled potatoes
10 c frozen corn (3 lbs)
2 c half and half
1/2 lb sharp white cheddar cheese

In large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp. (about 5 minutes) Remove bacon with slotted spoon and reserve. Reduce heat to medium and add onions and butter to fat and cook for 10 minutes or until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for 3 minutes.

Add chicken broth and potatoes, bring to a boil and simmer uncovered for 15 minutes or until potatoes are tender. Add corn, then half and half, and then cheese. Cook until cheese is melted, about 5 minutes. Season to taste with salt and pepper. Garnish with bacon or you can stir in all of the bacon with the soup and serve. ENJOY!!

EASY Slow Cooked Porcupine Meatballs

This recipe is super EASY and yummy and can be served with vegetables on the side, such as corn and green beans and warm biscuits.

1 lb hamburger
1/2 c uncooked rice
1/2 c water
1/3 c chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp black pepper

In your crockpot, turn it on high to get it preheating. Pour in and stir together:
2 c water
2 tsp worcestershire sauce
2 cans tomato soup
1 15 oz can tomato sauce (or 2 8 oz cans tomato sauce) *adding this can of tomato sauce will insure you have adequate gravy for the meatballs*

Mix hamburger, rice, 1/2 c water, onion, salt, celery salt, garlic powder and black pepper. Shape mixture into tablespoon balls. (Do not make any bigger so that meat will cook all the way through) Drop meatballs into crockpot tomato mixture. Cook on high for 4-5 hours or low for 7-8 hours. *You should get approx 18+ meatballs from the mixture.*

**I noticed on the internet that there is a bit of contraversy over cooking raw ground beef in a slow cooker. That's why you need to preheat your slow cooker and then drop your meatballs into a soup mixture that is already warm so that the raw meat will not contaminate the sauce with bacteria. You may brown the meatballs first in a skillet before cooking if you desire.**

Easter Story Cookies

I know this isn't a dinner recipe, but I wanted to share anyway. :) I've been doing this for several years. I originally got the recipe from my friend, Laurel.

This is a really neat and very effective activity for Easter. Do it the *evening before* Easter Sunday, just before your children are ready to get into bed.

Easter Story Cookies

You need:
1 cup whole pecans
1 teaspoon Vinegar
3 Egg whites
a pinch of Salt
1 cup of sugar
zip lock baggie (freezer baggies work best)
wooden spoon
mixing bowl
wax paper
cookie sheet
long piece of tape for each child
   (electrical tape is great - needs to stick to the oven door)
Bible

1) Preheat oven to 300 degrees F. This is very important! Do this first!

2) Place the pecans in the baggie and let the children beat them with the wooden spoon to break all the pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3

3) Let each child smell the vinegar. Notice their reactions. Put 1 tsp. vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

4) Add the egg whites to the vinegar in the bowl. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

5) Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sins. Read Luke 23:27.

So far the ingredients are not very appetizing!

6) Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

7) Beat the mixture with mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been forgiven by Jesus. Read Isaiah 1:18 and John 3:1-3.

8) Fold in the broken pecan pieces to the mixture. Drop by teaspoonfuls onto a wax papered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

9) Place the cookie sheet in the oven, close the oven door and TURN THE OVEN OFF!! Give each child a strip of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

10) Now, send the children to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20, 22.

11) On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow!! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. HE HAS RISEN!

Happy Easter!

Whole Wheat Blender Pancakes

This recipe is adapted from the Family Recipes book from the LDS Dry Pack Cannery. It calls for wheat, but I typically use other grains in place of 1/2 the wheat. I haven't tried replacing all of the wheat with another grain, but I imagine it would work. I've adapted it for my family. I always double the recipe for my family of 7 (includes a baby at the time of writing). This is the recipe from my Facebook note that Bonnie mentioned previously.

Whole Wheat Blender Pancakes

Prepare the following before starting the blender. This ensures that the blender doesn't get bogged down because of the thickness of the wheat and water before you can add more wet ingredients.

Mix in a bowl together:
2 eggs
2 Tbs. Oil (I use canola or coconut)
2 Tbs. Honey or Sucanat (sugar works too)

Combine in another bowl:
2 tsp Baking Powder
1 1/2 tsp. Salt

Put the following ingredients in the blender on high for 4-5 minutes (1-2 if you use a Vitamix or Blendtec).

1 cup Water or Rice Milk (you can use cows milk)
1 cup Wheat Berries (uncooked) - OR replace 1/2 with another grain like oats or millet

Then add egg mixture and then the rest of the dry ingredients. Cook pancakes on a hot griddle.

For Blender Waffles
Add one additional Tbs. of Wheat or other grain. Also increase the oil to 4 Tbs. Cook in hot wafflemaker.

Whole Wheat Vanilla Pancakes

If you want to do a "Breakfast Dinner".  This is in response to Brandi's  blender wheat pancake recipe she put on facebook.  (I copied it down and am trying it asap.  Here is the one I have been using lately that uses whole wheat flour.)

1/2 C Whole Wheat Flour

1 T Sugar

1/2 Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1/4 C Vanilla Yogurt

1/4 C Water

1 T oil 

1/4 Tsp Vanilla Extract

Whisk together the whole wheat flour, sugar, baking powder and soda and salt in one bowl and make sure there are no lumps.  In another bowl whisk together the egg, yogurt, water, oil and vanilla.  Combine the wet and dry ingredients and stir until moistened.  Use a very scant 1/4 cup per pancake cooking on a griddle over medium high heat.  Cook for 1-2 minutes or until bubbles form and flip, cooking till golden brown. Serves 2. 

Chimichongas

This recipe is from my sweet sister in law Kami. Just a warning I dont have a lot of exact measurments for this recipe or times for cooking. Its a trial and error recipe :)

Chicken: Boneless Chicken Meat
2 cans whole or diced tomatos
2 cans diced green chilis
1/8 - 1/4 white onion cut into small strips
cumin
salt
garlic salt

Cook chicken in crock pot
Fill it up with water to where its barely covering the chicken
Put in tomatos undrained (if whole crush tomatos with your hands)
Put in diced chilis
Cut up onion in small strips
Add seasonings to taste

When chicken is fully cooked, drain (reserve broth) and shred. Set aside

Sauce:
Use broth from chicken
Add more onion cut into bigger strips
3 small cans of whole green chilis cut into strips
1 can whole tomatos crushed
cumin, salt and garlic salt to taste


Add ingredients to saucepan, bring to boil and cornstarch with cold water in a cup to the broth until it thickens.

Add chicken to tortilla shells, seal with toothpicks, put in hot oil and fry until golden brown

Put sauce onto of chimicanga with guacamole, cheese, diced tomatos, sour cream ect.

I like to serve my chimichongas with Spanish Rice and Gucamaole so here are those additional recipes

Spanish Rice:

Brown 1 cup uncooked long grain rice and 1/2 cup chopped onion in oil until golden brown and onions are soft and transparent. Add 2 cans of tomato sauce and 1 1/3 - 1/2 can of water. Bring to boil. Add cumin, salt, garlic salt to taste, stir. Let simmer 30 - 40 minutes covered or until rice is soft.

** Once seasonings are mixed in DO NOT STIR or it will get mushy***

Opt: Add celery leaves for garnish

Guacamole:
3 Avacados
1 Fresh Jalapeno
White Onion
Lemon
Salt
Garlic Salt
Tomato

Mash 3 ripe avacodos, add some finely chopped onion and jalepeno. (dont get any seeds in the gucamole. Put in some diced up tomatos. Squeeze some fresh lemon juice and add salt, garlic salt for taste. Can add sour cream if you like.

Chicken Noodle Soup

Chicken or Turkey Noodle Soup

5 cups of Chicken Broth (I make my own)
2 Chicken Breasts or Turkey, cooked and shredded or cut into cubes
Celery, chopped
Carrots, chopped
Peas
Corn
Green Beans
Zucchini
Egg noodles or other pasta (about a half of a 1# bag-add more broth if necessary)

Boil or cook your meat. This takes about 20 minutes if you use a couple of chicken/turkey breasts. Run under cool water and use a fork to shred or cut into cubes. In a large saucepan add chicken broth and rest of the ingredients. Bring to a boil and simmer while noodles cook. It should be done in 5-7 minutes after boiling starts.

I start by making the broth and then I toss everything else in. I shred extra chicken from other meals and put it in the freezer. I use a bag of frozen veggies or freeze my extra veggies before they go bad. If you have the veggies and meat all in the same place in the freezer you only need to open bags and dump it in the pot. This is a quick soup for after a baby or even during labor at home if you prepare the ingredients and freeze them.

Corn Salsa

We make a small meal out of this salsa. It's a huge hit with my family and my book group.

Corn Salsa
1 can Corn, drained
1 can Beans, drained - any kind (black, kidney, black-eyed peas, etc.)*
4-6 Tomatoes, seeded, chopped
4-5 Green Onions, chopped
1-2 Avocados (optional)
1/4-1/2 bunch of cilantro, chopped (to taste)
1 package Good Seasonings Italian Dressing Mix (mix as directed
OR 1-8 oz. bottle of the above mentioned dressing.

Mix together and serve with chips. It tastes better if made several hours (or even a day) before eating.

*If you want fresh beans you can prepare and cook 1/4-1/3 cups of dried beans, but it takes a lot longer.

I haven't tried using another italian dressing, but I've been told that the salsa is just not the same if you don't use the Good Seasonings Italian Dressing. Play around with it by adding different beans, black olives, or other veggies. Enjoy!

Chicken Fettucine Alfredo

This recipe is great served with freshly steamed broccoli or spinach and garlic bread/sticks.

4 large chicken breasts, cubed
1 package fettucine noodles or noodles of your choice

Sauce:
6 Tbls butter
2 1/2 Tbls flour
1/2 tsp garlic powder
1 cup half and half
2 cups milk
3/4 cup parmesan cheese
Dash of salt and pepper

In a large saucepan, cook noodles according to package instructions; drain.

In a greased skillet, cook cubed chicken until no longer pink in the center.

In a medium large saucepan, melt butter and add flour stirring together to make a paste over medium low heat. Be careful not to burn. Add garlic powder, half and half, milk, parmesan cheese and salt and pepper to taste. On medium heat, keep stirring often so cheese and milk don't burn to the bottom of the pan. Bring to a slow boil and then simmer until sauce is thickened.

Add cooked chicken into drained noodles and then add sauce and mix well together.

Makes 4-6 generous servings

Three-cheese Manicotti

I like to serve this recipe with spaghetti and garlic bread/sticks.

1 giant jar of your favorite spaghetti sauce
1 box of manicotti shells (approx 12-14 shells)
3 eggs
2 1/2 - 3 cups shredded mozzarella cheese
2 cups ricotta cheese
3/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1 Tbls parsley
Mozzarella cheese
Parmesan cheese
1 package frozen spinach, thawed (optional)

Cook manicotti shells according to package instructions; drain.

For filling:
In a medium bowl, beat eggs. Add ricotta cheese and mix together. Add parmesan cheese, oregano, basil, parsley and a dash of salt and pepper. Mix together well. (Mix in thawed spinach) Stir in mozzarella cheese. Spoon filling into manicotti shells.

In a greased 9 x 13 pan, pour enough spaghetti sauce to cover the bottom well. Pour some parmesan cheese on top and some mozzarella and mix around a bit and spread evenly. Lay shells next to eachother in pan close enough so they all fit. Pour remaining spaghetti sauce over shells and a bit more parmesan cheese, then mozzarella cheese. If you have leftover filling, mix it in around the sides of the baking dish. Cover with tinfoil and bake at 350 degrees for 60-70 minutes.

Makes 8-10 servings

Taco Beef Soup

2lb ground beef
1 c chopped onion
6 cups water
2 (26 oz) cans stewed tomatoes, undrained
4 (16 oz) cans kidney beans, undrained
2 (16 oz) cans tomato sauce
2 (1.5 oz) envelopes taco seasoning mix
Cheddar cheese, grated
Tomatoes, chopped
Tortilla chips
Sour Cream
Avocado, sliced

In a large saucepan cook ground beef and onion until meat is browned. Add water, stewed tomatoes, kidney beans, tomato sauce, and taco seasoning. Bring to a slow boil on medium heat and then simmer for 15 minutes. Top with cheddar cheese, chopped tomatoes, sour cream and avocado and don't forget to use those tortilla chips for dipping!

Makes 12 servings

Slow Cooked Barbecue Chicken

Heres one of mine.  This recipe is easy and tasty.  Love to serve it with corn and mashed potatoes. 

6 Frozen skinless, boneless chicken breast halves

1 (12 oz) Bottle barbeque sauce

1/2 C Italian salad dressing

1/4 C Brown sugar

2 T Worcestershire sauce

Place chicken in a slow cooker (yes frozen, isn't it great!) Mix the barbeque sauce, italian salad dressin, brown sugar and Worcestershire sauce.  Pour over the chicken.  Cover and cook 3 to 4 hours on High or 6 to 8 hours on low.  Shred or leave as is.