Cream butter and brown sugar.
Add peanut butter and eggs; and then vanilla and corn syrup. Set aside.
In another bowl, combine baking soda and rolled oats. Add to sugar
mixture. Blend in chocolate and butterscotch pieces (add
nuts if using).
Chicken Elegante
Ingrediants
4-5 Boneless, skinless Chicken Breasts
2 cans cream of chicken soup
1/3 cup of white cooking wine
1 cup of swiss cheese shredded or 4-5 slices
1/2 cup of breadcrumbs
Hot cooked rice
Directions
Preheat oven to 350. Place chicken breats in large baking pan. Mix together cream of chicken soups and white wine vinegar (may be a little lumpy) and then pour over chicken. Layer on the cheese and then top with breadcrumbs. Bake about 35 min or until bubbly and chicken is cooked through. Serve over hot rice.
1 lb ground beef
1/4 t ground pepper
2-3 T Onion blend/Onion Soup Mix, divided
1 cup frozen corn
1 1/2 cups frozen green beans
1 cup sour cream
1 can cream of mushroom soup
1-2T Worscherchire Sauce
1/2 t garlic powder
1 cup shredded sharp cheddar cheese
16 oz tator tots
Preheat over to 400 degrees. Brown hamburger with 1 1/2 T of onion blend and ground pepper, drain off fat. After browned and drained, add in corn, green beans, sour cream, cream of mushroom soup, Worcheshire sauce and garlic powder. Season to taste, add extra Onion mix if necessary. Once warmed through place in baking dish and top with shredded cheese. Add tators on top and bake approx 30-40 min until bubbly and tator tots are at desired crispiness.
Also works great as a freezer meal.
Chicken Noodle Casserole
Serves 4
1 lb. pasta
1 T. olive oil
4 T. unsalted butter, divided
1 medium onion, finely diced
3 celery ribs, finely chopped
2 medium carrots chopped
1 T. flour
1/2 c. dry white wine
1/2 c. chicken broth
1 c. heavy cream
Salt and freshly ground pepper
3 chicken breasts, cooked and diced
1 cup frozen green beans (thawed in microwave)
1/2 teaspoon tarragon
1/2 teaspoon garlic cloves
1/2 teaspoon rosemary
1/2 cup parmesean
Breadcrumbs
Bring a large pot of water to a rolling boil. Salt the water, add the pasta, and cook until al dente.
Place a large, deep skillet over medium heat, add the olive oil (one turn of the pan), and melt 1 tablespoon of butter into the olive oil. Add the onion, celery, carrots and garlic, cook until softened. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the chicken and green beans and cook until heated through. Fold in the tarragon, rosemary, parmesean and extra boullion if needed (to taste) and turn the heat to low.
Preheat the broiler. In a microwaveable dish, melt the remaining 3 tablespoons of butter in the microwave. Stir the butter into the breadcrumbs to combine.
Drain the pasta; toss with the sauce and adjust the seasonings. Place the pasta in a 9 x 13″ heatproof serving dish and cover with the breadcrumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes.
Slow Cooked Cheeseburger Casserole
2 pounds frozen hash browns
3 cups shredded cheddar cheese
2 cups milk
3 tablespoons butter
2 teaspoons salt
1 pound ground beef
In a skillet brown ground beef. Add remaining ingredients and stir to combine well. You may need to do this in a bowl if your pan is not big enough.
Place in a crock pot and cook on low for 3-4 hours.
Serve and enjoy!
Beef Chili
Ingredients:
2 tablespoons vegetable or corn oil
2 cups onions chopped - cut into 1/4-inch pieces
1 cup bell pepper chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic minced (or pressed through garlic press)
4 tablespoons chili powder
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef (sometimes I will do half beef and half ground turkey)
2 15-oz cans red kidney beans - drained and rinsed
1 28-oz can diced tomatoes - with juice
1 28-oz can tomato puree or tomato sauce
table salt
Preparation:
In a small bowl mix together chili powder, cumin, coriander, red pepper flakes, oregano and cayenne. Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, and seasoning mix. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.
Makes about 8 to 10 servings.
Another option - prepare as above and instead of simmering on the stove, I transfer to my crock pot and cook on low for about 6 hours.
This dish is so simple but creates a ton of flavor. Great weeknight meal and heats up well as leftovers. Enjoy!
Ingredients
1 pound Italian sausage meat; (mild/spicy or mixed - I usually use Turkey Sausage)
1 box Pasta; (fusillis or pennes)
1 large spanish onion; halved and sliced
4 cups Baby spinach
olive oil
4 tablespoons Parmesan or pecorino; shredded
1 1/2 cup Chicken bouillon, divided
Preparation
Heat oil in a large skillet. Cook onion until slightly colored.
Add sausage meat breaking it up and cooking it until it changes color.
Pour in a cup of bouillon and reduce to combine the flavors.
In a large pot of salted water cook the pasta as per product instruction.
Drain pasta and toss with baby spinach, salt and pepper to taste.
Warm the rest of bouillon and add pasta to skillet.
Mix in the cheese and serve.
