Cornbread topped Salmon

In one bowl, combine:
1 box jiffy corn muffin mix, plus other ingredients required for making corn muffins on the box
1/4 cup diced onion
1 jar pimentos
dash of thyme
dash of celery seed
dash of black pepper

In another bowl, combine:

1 can of salmon (pull off skin but you can leave the bones, when cooked you don't notice them)

2 cans cream of mushroom

1/4 cup milk

In a baking dish, pour salmon mixture on the bottom, then cornbread mixture on top.

Bake uncovered at 400 degrees for 35 minutes.

PW's meatloaf & Tina's potato bake

Meatloaf

Ingredients
■Meatloaf:
■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■Sauce:
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste
Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Tina's Potato Bake:
In a large bowl, mix:
1 package of frozen hash browns
1 can cream of chicken
1 stick melted butter
1 cup sour cream
1 cup shredded cheddar
Bake at 350 for 45 min, sprinkle extra cheese on top

Chicken Cacciatore

In your slow cooker, combine one regular size can of diced tomatoes, 8 oz can tomato sauce, 2 cloves of minced garlic, 1/4 cup white wine or water, 1 t oregano, dash of salt and pepper, 1 small can of mushrooms.
Stir will and add 1/2 chicken, cut into pieces.
Cook on low for 6-8 hours.
Serve over pasta.

Top Ramen Stir Fry

This was one of my own creations. Didn't turn out great, but worth another try.
Cook 3 packages of top ramen, without seasoning packets.
Drain and set aside. Meanwhile, fry 2 chicken breasts, cubed, in sesame oil. Add to noodles. Steam a variety of veggies (I used the "stir fry veggies" frozen bag from Costco.) Add to noodles and stir well with 1/2 jar of peanut sauce, 1/4 cup peanut butter, and 1/4 cup soy sauce.

Crock Pot Orange Chicken

Ingredients:
2 T cornstarch
1 1/2 cups chicken broth
1/4 cup teriyaki sauce
3 cloves of garlic minced
3/4 cup of orange marmalade
4 green onions, chopped
6-8 chicken thighs
peanuts
hot rice

Stir all ingredients except rice, peanuts, and chicken in your slow cooker. Add chicken and stir until covered in the sauce. Cook for 8 hours on low. Serve over rice with peanuts sprinkled on top.

Nacho chicken and rice wraps

Ingredients
2 cans Cheddar Cheese Soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas

Directions
1.Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
3.Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Spaghetti Squash

Wash spaghetti squash, cut in half lengthwise, scoop out seeds. Place cut side down on a baking sheet and bake 1t 375 for 35 minutes, or until the rind is a little soft. Scoop out the insides by running a fork back and forth. It really does come out looking just like spaghetti.

While the squash is cooking, chop up 4 or 5 pieces of bacon in little pieces and cook in a big skillet.

Place the cooked squash in the cooked bacon and stir together.

Serve with parmesan cheese on top.

Onion Pie

I put this recipe over on my family blog a while back, but it makes more sense to be over here. It was one of my Grandma's recipes, and is just a simple, yet very flavorful, quiche.
1- baked pie shell
8 strips bacon, cooked and crumbled
3 eggs, slightly beaten
1 cup sour cream
3/4 tsp salt
1/2 tsp worcestershire sauce
1 cup shredded Swiss cheese
1 can (3 1/2 oz) fried onions

Mix the eggs, sour cream, salt and worcesterererershire sauce. Stir in the bacon and the cheese. Pour into the pie shell and top with the dried onions. Make at 325 degree for approx 50 minutes, or until knife inserted into the center comes out clean. (Cover with foil if the onions start looking too dark.)

Homemade BBQ Sauce

This is the BBQ sauce my mom always made for us:

1 cup ketchup

1/3 cup Worcestershire sauce

1 tsp. chili powder

1 tsp. salt (or less)

2 dashes Tabasco sauce

1 ½ cups water (or beef broth)

Tuna Melt Casserole

You will need:

1 batch of homemade croutons

1 cup grated cheese

dash of pepper

1/2 t curry powder

1 egg

1 1/2 cups milk

1/4 cup minced onion

1 7-oz can tuna

Spread croutons evenly in a greased, square casserole dish

Wisk together all other ingredients (except cheese) and pour over croutons

Top with cheese and bake at 400 for 30 min

Homemade Croutons

Cube 4-5 slices of bread. I used a variety of white/brown. In a saucepan, melt 2 T butter and 2 T olive oil. Sprinkle "italian seasoning" combo over the top. Mix well until bread is coated.
Spread on a baking sheet and bake at 425 for 10-15 min.

Peanut Butter Cookies

Ingredients:

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1 large egg

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions:


Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Makes about 40 cookies.

Golden Chicken with Noodles

Ingredients :
2 cans Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard or regular mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves
4 cups hot cooked egg noodles

Directions
1.Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles.

I cut the recipe in half for our family and it turned out very well!

Caramel French Toast

We had this for Beatrix's birthday dinner. I thought it was already on the blog, so I missed taking a picture of it, though. The recipe calls for two layers of sandwich bread. I thought we were going out the morning of B's birthday, so I was going to pick up another loaf, however when we woke up to lots and lots of snow we stayed home. But then when it was time to make up the casserole and I didn't have enough bread, I dug through the freezer and only found some hotdogs buns. So I opened them up and placed flat for one layer, and it actually turned out really well. I think the extra fluff helped. So, long story short, use fluffy bread, like Texas Toast, for best results.

Stir together and bring to boil over a medium heat, then pour into the bottom of a 9x13:
1 cup brown sugar
1/2 cup butter
2 Tbl light corn syrup

Top with 6 slices of bread. Sprinkle with cinnamon sugar. Top with 6 more pieces of bread and another layer of cinnamon sugar.

Beat together and pour over bread:
6 eggs
1 1/2 cups milk
1 tsp vanilla

Refrigerate overnight, or at least 6 hours. Remove from fridge 30 minutes before baking, then bake uncovered for 30-35 minutes at 350.

The caramel sauce is on the bottom, so when you serve it try to flip each piece upside down onto the plate.

Beef Stroganoff from scratch!!

You will need:

1 lb ground beef

2 T veg oil

1/2 onion

1 cup mushrooms (optional for Oshels)

2 cloves of garlic

2 T flour

2 cups milk

1/4 cup ketchup

1/3 cup sour cream

4 oz cream cheese

1 package of pasta

Brown 1 lb of ground beef with chopped onion, set aside in large bowl.

In 2 T of veg oil, saute 1 cup sliced mushrooms. Add these to the meat and onions in the bowl.

Again in same skillet, Brown 2 T butter with 2 cloves minced garlic. Add 2 T flour and wisk until lumps are gone.

Slowly add 2 cups milk, wisking. Once smooth and bubbly, add 1/4 cup ketchup, 1/3 cup sour cream, and 4 oz cream cheese. Mix well.

Pour sauce into bowl.

Add 1 package of bow-tie pasta or egg noodles, cooked.

Stir entire mixture together.

This one was very good!!!