Thursday, March 31, 2016

Alfredo Sauce (Easy Olive Garden Copycat)

Easy Alfredo Sauce

Author: Simply Kierste
Recipe type: Dinner
Ingredients
½ c. butter
8 oz. softened cream cheese
¾ c. - 1 c. milk
1 c. parmesan cheese
Chopped garlic (optional)

Instructions
Melt the butter in a large saucepan over medium heat. 
If you like garlic, you can add about 1 T. minced garlic (more or less to your taste) in with the butter. Once the butter is melted and the garlic is a little toasted, add the cream cheese, and stir until melted. Use a whisk and add the milk until it reaches the desires consistency. (Start with ¾ c. and add more if you like it thinner.) 
Stir in the parmesan cheese, and bring to a low boil, stirring often so it doesn't burn. 
Add salt and pepper to taste. 
Serve over pasta, and sprinkle with a little more parmesan cheese and fresh parsley.

Found at:   http://simplykierste.com/2014/08/copycat-olive-garden-alfredo-sauce.html

Monday, March 28, 2016

Texas Sheet Cake


Bring to boil:
1 stick of butter
1 cup of water
4 TBS of Cocoa

Remove from heat and add to:
2 cups of flour
2 cups of sugar
1 tsp of salt
1 tsp of baking soda
1 tsp cinnamon (optional)

Beat in :
2 eggs
1/2 cup of sour cream

Pour into large greased 15.5" x 10.5" pan.

Bake 20 mins 350 degrees

Let cool 10 mins and then ice cake.

Icing recipe:

Bring to boil:
4 TBS cocoa
6 TBS milk
1 stick butter
Remove from heat and add:
1 pound of confectioners sugar
1 tsp vanilla
1 cup of chopped walnuts (optional)

Pour over cake and spread. #Enjoy!!

Wednesday, March 23, 2016

One Pot BBQ Chicken Pasta

One Pot Chicken BBQ Pasta

Ingredients:
2-3 tbsp. vegetable oil
1 1/2 lbs.(about 2-3) boneless, skinless chicken breasts
salt, pepper & garlic powder, to taste
1 medium onion, finely diced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes

2 1/2 cups chicken stock
3 cups rotini pasta, uncooked
1 cup Sweet Baby Ray's Original Barbecue Sauce, divided use
1 cup shredded cheddar cheese (or more, to taste)

Directions:
Heat a couple tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.

Season both sides of chicken breasts with salt, pepper and a little bit of garlic powder.

Place chicken breasts into pot and cook for about 3-4 minutes. Then flip over and cook an additional 3-4 minutes. Once you flip the chicken, spread about 2 tbsp. Sweet Baby Ray's barbecue sauce onto each side.

Cook for an additional two minutes. Take cooked chicken out of the pan and set aside.
Add diced onions to the pot (you may need to add a bit more oil.) Season onions with a little salt & pepper.

While the onions are cooking, chop up the chicken into 1-inch chunks.

Stir garlic into the pot and cook for just a minute (you don't want it to burn.) Then add in the can of undrained diced tomatoes and chicken stock.

Stir in uncooked rotini pasta.

And add the cooked chicken back in.
Allow to come up to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12-15 minutes.)

Lastly, add in 1/4 cup (or more, depending on your preference) of SBR Sauce.

And top with shredded cheddar cheese! Oh mercy...

Then dig in!

Found at:  http://www.thecountrycook.net/2016/03/one-pot-bbq-chicken-pasta.html

Ore-Ida Cheesy Potato Casserole





Prep 10 m
Cook 50 m
Ready In 1 h

Recipe By:Ore-Ida(R)
"Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side."

Ingredients
1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 (30 ounce) package Ore-Ida(R) Shredded Hash Brown Potatoes (I use O'Brien Hash Browns)

2 cups crushed corn flakes cereal
1/4 cup butter, melted

Directions
Preheat oven to 350 degrees F. 
Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. 
Stir in cheese, onion and hash browns until well mixed. 

Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. 
Sprinkle evenly on top of hash brown mixture.

Bake uncovered for 45 to 50 minutes, or until hot and bubbly. 

Allow to rest for 5 minutes before serving. 
Season with additional salt and pepper to taste if desired. 
Garnish with additional sliced green onion if desired.

This was on the Ore-Ida Hash Brown bag.  **NOTE:  It has been renamed numerous times but I like to use the O'Brien Hash Browns because they include the onion and bell pepper which I like a lot!  I also like to add meat of some sort--my favorite is Ham or sausage or both but I have used chicken as well.

Tuesday, March 22, 2016

Dr. Pepper Slow Cooker Roast Beef

Dr Pepper Slow Cooker Roast Beef Recipe



Prep time
5 mins
Cook time
7 hours
Total time
7 hours 5 mins

A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.

Serves: 8

Ingredients
1 3-5 pound beef roast
1 can Dr Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic

Instructions
Place beef roast in slow cooker.
Add in all other ingredients.
Cook for 7 hours on low.
Serve warm with pan juices spooned over the top.

Found at http://addapinch.com/dr-pepper-slow-cooker-roast-beef-recipe/

Sunday, March 20, 2016

Lasagna Calm Before The Storm Lasagna

Calm Before The Storm Lasagna
Rachael Ray vs Food Storage



From the author: Most of the substitutions were pretty easy. I used Thrive Freeze-Dried Ground Beef, chopped onions, andtomato powder for the basic sauce. I used freeze dried mozzarella cheese which I’ve tried before on pizza and it works great. The question I was worried about was the ricotta cheese layer. I decided to google making homemade ricotta and found this recipe which seemed like it would work with powdered milk so I gave it a try! It’s a simplified version of ricotta, you can make true ricotta by doing even more processing but this was fast, easy, and tasted great to us.




HOMEMADE RICOTTA CHEESE

Ingredients:
8 cups water
1 1/2 cups Thrive Instant Powdered Milk
1/3 cup lemon juice or white vinegar
1 tsp. salt, optional
1 T. oil or butter, optional

Directions:
Mix the water and milk powder in a large saucepan. Heat over medium heat up to about 200 degrees Fahrenheit (or just before boiling). The milk will get foamy and start to steam. As soon as it starts to boil, remove from heat and add in the lemon juice and salt and butter if desired. The oil/butter can be helpful to encourage the curds and whey to separate better since the powdered milk is a non-fat milk.

Let the mixture sit for 10-20 minutes. You should see the milk separate into curds (white clumps) and whey (yellowy liquid). Once it all seems to be separated, strain the curds using a strainer with small holes and/or a cheese cloth or clean t-shirt. I just used a strainer and it seemed to be fine. I like to make things easy. I let it strain for about 30 minutes and then squished out as much of the excess whey as I could by pushing against the curds with a spoon. It made a crumbly cheese that was perfect for this lasagna.

Chicken Mozzarella Pasta





Food Storage Made Easy Ree Drumond's original recipe found here:http://thepioneerwoman.com/.../02/chicken-mozzarella-pasta/

I used freeze-dried chopped onion and chopped chicken and some dehydrated minced garlic. I browned them in a little oil first. Then poured in 1 cup water (instead of the 1/2 cup her recipe called for) and let it hydrate for a bit. Meanwhile, started pasta boiling and mozzarella cheese rehydrating. I used jar spaghetti sauce for convenience. Added in the spices including freeze-dried parsley since she called for fresh. Instead of putting the rehydrated cheese straight in, I sprinkled it on top so it wouldn't just melt away. I topped it with fresh basil I had growing on my window sill (counts as food storage right?) but I could have used freeze-dried basil. Also sprinkled with the powdered parmesan cheese since that can store on the shelf.

Not identical, but definitely a good meal and could be completely made in an emergency situation with no fresh food. I actually only made one serving using freeze-dried mozzarella as I didn't want to waste too much of it and had fresh on hand. I actually preferred the mozzarella as it held together better and was a bit chewy when melty, whereas the fresh just melted right in. I didn't have the chunks like she used, just regular grated mozzarella. So there ya go, food storage IS better!





Chicken Mozzarella Pasta

February 23, 2014 280
PREP TIME:10 MinutesDIFFICULTY:EasyCOOK TIME:15 MinutesSERVINGS:6 Servings

INGREDIENTS


1 pound Penne Or Rigatoni
2 Tablespoons Olive Oil, Plus More For Drizzling
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces  Freeze Dried Chopped Chicken
Salt And Pepper
1 whole Large Onion, Finely Diced  Freeze Dried Onion
2 cloves Garlic, Minced  Dehydrated Minced Garlic
1 jar (25 Ounce) Good Quality Marinara Sauce
1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
1/2 cup Water  1 c water if using the freeze dried items
2 Tablespoons Minced Fresh Parsley
8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes  Freeze Dried Mozzarella rehydrated
1/4 cup Parmesan Shavings
Extra Parmesan, For Serving
12 whole Basil Leaves (chiffonade)

INSTRUCTIONS

Cook pasta according to package directions.

Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.

Homemade Ricotta Cheese with Powdered Milk




HOMEMADE RICOTTA CHEESE

Ingredients:
8 cups water
1 1/2 cups Thrive Instant Powdered Milk
1/3 cup lemon juice or white vinegar
1 tsp. salt, optional
1 T. oil or butter, optional

Directions:
Mix the water and milk powder in a large saucepan. Heat over medium heat up to about 200 degrees Fahrenheit (or just before boiling). The milk will get foamy and start to steam. As soon as it starts to boil, remove from heat and add in the lemon juice and salt and butter if desired. The oil/butter can be helpful to encourage the curds and whey to separate better since the powdered milk is a non-fat milk.

Let the mixture sit for 10-20 minutes. You should see the milk separate into curds (white clumps) and whey (yellowy liquid). Once it all seems to be separated, strain the curds using a strainer with small holes and/or a cheese cloth or clean t-shirt. I just used a strainer and it seemed to be fine. I like to make things easy. I let it strain for about 30 minutes and then squished out as much of the excess whey as I could by pushing against the curds with a spoon. It made a crumbly cheese that was perfect for this lasagna.

Knorr Herb and Rice Hack



Knorr Herb and Rice Hack

1/2 cup parboiled long grain white rice,
1/2 cup vermicelli (broken up),
1 teaspoon cornstarch,
1 teaspoon salt, (1/2 tsp or less is plenty!)
1/2 teaspoon garlic powder,
1/2 teaspoon chervil (or parsley),
1/2 teaspoon basil,
1/4 teaspoon oregano,
1/4 teaspoon marjoram,
1/4 teaspoon rosemary,
1/4 teaspoon thyme,
1 tablespoon butter,
1 tablespoon cream cheese (softened).
Turmeric for color


Note that some of these ingredients are in a different order–the herbs were listed as one unit then detailed in parentheses, so I moved up the garlic powder. I tasted-tested the salt to match the mix–1 teaspoon may be more than you want to use, but it’s what matched the mix taste, so that’s just for the record. I left out celery seed–not a big enough fan to include it. I guessed at the cornstarch, and I’m pushing back the butter and cream cheese to after the rice/pasta is cooked since I’m not using a dried form. You can adjust all of these ingredients to your personal tastes.

Directions:

In a medium saucepan, bring 2 cups water, 1 tablespoon margarine or butter (optional), and contents of package to a boil. Stir, reduce heat, and simmer covered 7 minutes or until rice is tender. Let stand about 2 minutes; serve.

Found here:
http://chickensintheroad.com/cooking/making-homemade-side-seasoningmixes/

Hamburger Helper Recipes



How to make Homemade Chili Cheese Hamburger Helper:

1 pound ground beef
1 cup hot water
2 cups milk
1 1/2 cups elbow macaroni
1 tablespoon corn starch
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup cheddar cheese, shredded

Brown ground beef in a large skillet; drain.

Add hot water….

….milk….

….pasta….

….and your homemade sauce packet (corn starch, chili powder, garlic powder, salt, sugar, and paprika).

Bring to a boil.

Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.

In the last few minutes of cook time, stir in the cheese; cover the pot again for the final few minutes of cook time.

When the pasta is tender and the cheese is melted, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.

You can make your Homemade Hamburger Helper in advance by pre-measuring the pasta. Place in a sandwich-size baggie. Snack-size baggies are perfect for the sauce mix. The measured pasta can be used in a number of Hamburger Helper varieties. Just label the sauce mix so you’ll know what you’re picking up then grab whichever bag of pasta you need. For the cheese, you can pre-measure your shredded cheese, or just measure it as you need it.

Here’s how to put together several popular varieties and your standardized directions. Have a big family (or just big eaters)? Double or triple the recipe and use a big pot! Note: These are not amazingly inventive gourmet meals. But they are homemade lifesavers for busy days.

Step One: Brown and drain one pound of ground beef.
Step Two: Add 3 cups of liquid (water and/or milk) along with your 1 1/2 cups of pasta, sliced potatoes*, or rice (use only 1 cup of rice), the sauce packet, and sometimes tomatoes. Simmer covered. The simmer time will be approximately 12-20 minutes for most varieties. If cheese is used, stir it in during the last few minutes of cook time and put the cover back on the pot.
Step Three: Turn off heat and uncover. (Some varieties have cheese tossed on as a topping at the end instead of or in addition to being mixed in.) Let stand to thicken at least 5 minutes before serving.

*When using potatoes, slice the potatoes very thinly, like very thin potato chips. (If you find that difficult or annoying, you could finely dice the potatoes instead.) Add cook time if necessary, till the potatoes are tender. Some varieties use shredded potatoes. To save time on busy nights, you can slice, dice, or shred potatoes in advance in pre-measured quantities and freeze. Then all you have to do is take out your bag of potatoes and drop them in the skillet. (To freeze potatoes–slice, dice, or shred then blanch for about two minutes in boiling water. Drain and cool then freeze. You can also dehydrate sliced or shredded potatoes for homemade helpers.) Note: There’s a good suggestion in the comments about keeping store-bought frozen potatoes onhand as a shortcut for homemade helpers!

A number of varieties require tomatoes. (Store-bought Hamburger Helper uses dried tomatoes.) Use canned stewed or diced tomatoes for homemade helper, reducing the hot water by 1/4 cup because you’re also adding some liquid along with the tomatoes. (I use my own home-canned tomatoes.)

Feeling frisky? Use add-ins anytime you feel like taking an extra few seconds. A cup of pinto or red beans works great in chili mac, for example. Chopped peppers also work well in many varieties, as do all sorts of other vegetables. As a rule of thumb, use one cup for your add-in (if using multiple add-ins, combine them to add up to one cup). You can use more than a cup, of course, though keep in mind that you may overwhelm the dish if you use too much. When using add-ins like mushrooms, onions, peppers, etc, either saute them first separately or put them in as you brown the ground beef to saute them. Like heat? Add some ground cayenne pepper or crushed red pepper flakes to any variety for a spicier version.

In the case of stroganoff, an add-in of 1 cup of sliced fresh mushrooms is suggested. You can make stroganoff without mushrooms, but it’s just not the same. Store-bought Hamburger Helper uses dried mushrooms in their stroganoffs. If you can get your hands on some dried mushrooms, add a teaspoon (to the sauce packet) in place of the sliced, fresh mushrooms. But really. Use the fresh. It’ll only take a few minutes to prepare them, not adding much to your effort. You can even buy pre-sliced mushrooms if you prefer.

Once you get the hang of the basic principles, you can make any kind of helper you want! As you try any of these for the first time, choose an evening when you havetime and add the sauce ingredients (except for the corn starch) sparingly. Taste test while you’re cooking to adjust the seasonings to your own preferences. These measurements are suggestions to get you started. Once you know how you like it, make up your own sauce packets for future use.

Chili Mac: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups elbow macaroni, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup cheddar or jack cheese, shredded, near the end.

Lasagna: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup mozzarella, shredded, near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.

Cheesy Beef Taco: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end, then top with another 1/2 cup cheddar plus 1 cup of Fritos during the 5-minute standing period.

Beef Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.

****Potato Stroganoff:
Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups very thinly sliced or diced potatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.

Salisbury: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, and a dash of Worcestershire sauce.

Cheesy Italian Shells: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 1/2 cups small pasta shells, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar, shredded, near the end.

Cheesy Jambalaya:
Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons chili powder, 1 teaspoon basil, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end.

(Added 01/15/10) I’ve had several requests for Cheeseburger Macaroni. The way I figure out how to do these is by studying the side of the box then experimenting on my own. Paprika is the “secret” ingredient to get the flavor right with this one, and heavier on the milk than water for a creamy texture.

Cheeseburger Macaroni: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups elbow macaroni, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end. (You can toss a 1/2 cup cheddar on top at the end, too, if you want. We’re going for cheesyhere!)

Homemade Lasagna Hamburger Helper.

(One of our favorites around here.)

Notice how similar the recipes are? Hamburger Helper is like a template. (This is how Betty Crocker churns out a zillion varieties.) You plug in more or less milk to control the creaminess, a certain type of pasta (or rice or potatoes), sometimes tomatoes, certain herbs/seasonings, and more or less (or no) cheese. You can make a homemade helper for any variety of Hamburger Helper that appeals to you–invent your own! Put labelled sauce packets for your family’s favorite “helpers” away in your pantry for busy days (add a little 3×5 card with directions for the water, milk, cheese, etc, per variety) and you’ll never go hungry again. (Cue the Gone with the Wind music.) When you’re tired, everybody’s hungry, and you need dinner that won’t make you think hard, grab your sauce packet and your bag of pasta (or rice or potatoes) with your little cheater 3×5 card and you’re set.

Real dinner. Real easy. Really in 30 minutes!

Found at:  http://chickensintheroad.com/cooking/homemade-hamburger-helper/

Cream of Chicken Soup Mix 4 Ingredients

NOTE:  I checked a can of Cream of Chicken and basically this is the recipe but it also mentions chicken yeast, onion and celery extract so I think some celery leaves and onion are correct but possibly adding nutritional yeast would be appropriate to this recipe.  The Campbell's seems to be just Cream, Chicken broth, celery, onion and the chicken yeast so very simple!
Cream of Chicken Soup Mix

*Makes approx. 11 servings (equivalent to 1 can)

INGREDIENTS (Dry Mix)
1 1/2 C. flour (or 3/4 C. cornstarch... I like flour best)
2 C. non-fat dry milk
2 Tbsp. dried minced onions
1/4 C. chicken base (Better than Bullion or similar... I use Tone's)

DIRECTIONS
In a medium mixing bowl, combine the dry ingredients. Cut in the chicken base with a fork or pastry cutter till thoroughly blended. Pour mixture into a ziplock bag. Store in the refrigerator.

TO USE:
Combine 1/3 cup mix with 1 1/4 cups water in a small saucepan. Bring to a boil over medium heat. Stir constantly, and allow to boil for 1 minute. Remove from heat, and use as desired.

Found at:  http://penniesandpancakes.blogspot.com/2013/11/cream-of-chicken-soup-dry-mix-023-per.html#.Vu8daPkrLIV

Chicken Bacon Noodle Casserole

Chicken Bacon Noodle Casserole
There are no exact measurements. Make it according to your family size.
Elbow macaroni, cooked
Cream of Something soup, thickened
cheddar cheese, grated
chicken, shredded
bacon, cooked and diced
salt and pepper to taste
Combine all the ingredients in a large bowl. Mix to combine. Pour in a 13x9 inch baking dish. Cover. Bake at 350 degrees for 25-30 minutes or until bubbling.
Remember: You can add anything you want. I am trying to figure out a way to sneak in broccoli. Any ideas?

Condensed Cream of Something Soup


NOTE:  I checked a can of Cream of Chicken and basically this is the recipe but it also mentions chicken yeast, onion and celery extract so I think some celery leaves and onion are correct but possibly adding nutritional yeast would be appropriate to this recipe.  The Campbell's seems to be just Cream, Chicken broth, celery, onion and the chicken yeast so very simple!
Condensed Cream of "Something" Soup.
It is a dry mix that, when you need some cream soup for a recipe you just add water. It is much less expensive then buying a can of soup at the market.
Since I had everything needed to make up a batch I went a step further and made up a gallon containers worth.



Cream of "something" soup recipe
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)
Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.
It was GOOD!!
Last week I was in a pinch as to what to cook for dinner so I made that same recipe up but added chicken. The pan was emptied!
That rarely happens at our house.
Tonight, after painting furniture all day.(post to come later) I didn't really want to cook all day.
Lightbulb...
I will make that again but add something new.
Todays addition??? The ever loved, every devoured while still too hot to touch.
BACON.
I don't know about all of you but bacon is the
candy of meat for me! I have to make a few extra pieces just... well just because!

Condensed Cream of Something Soup

NOTE:  I checked a can of Cream of Chicken and basically this is the recipe but it also mentions chicken yeast, onion and celery extract so I think some celery leaves and onion are correct but possibly adding nutritional yeast would be appropriate to this recipe.  The Campbell's seems to be just Cream, Chicken broth, celery, onion and the chicken yeast so very simple!

Condensed Cream of "Something" Soup.
It is a dry mix that, when you need some cream soup for a recipe you just add water. It is much less expensive then buying a can of soup at the market.
Since I had everything needed to make up a batch I went a step further and made up a gallon containers worth.



Cream of "something" soup recipe
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)
(Add 1 tsp of butter for extra richness.  I saw this in another recipe and made sense)

I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)
Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.
It was GOOD!!
Last week I was in a pinch as to what to cook for dinner so I made that same recipe up but added chicken. The pan was emptied!
That rarely happens at our house.
Tonight, after painting furniture all day.(post to come later) I didn't really want to cook all day.
Lightbulb...
I will make that again but add something new.
Todays addition??? The ever loved, every devoured while still too hot to touch.
BACON.
I don't know about all of you but bacon is the
candy of meat for me! I have to make a few extra pieces just... well just because!
Chicken Bacon Noodle Casserole
There are no exact measurements. Make it according to your family size.
Elbow macaroni, cooked
Cream of Something soup, thickened
cheddar cheese, grated
chicken, shredded
bacon, cooked and diced
salt and pepper to taste
Combine all the ingredients in a large bowl. Mix to combine. Pour in a 13x9 inch baking dish. Cover. Bake at 350 degrees for 25-30 minutes or until bubbling.
Remember: You can add anything you want. I am trying to figure out a way to sneak in broccoli. Any ideas?

Cream of Soup Mix

NOTE:  I checked a can of Cream of Chicken and basically this is the recipe but it also mentions chicken yeast, onion and celery extract so I think some celery leaves and onion are correct but possibly adding nutritional yeast would be appropriate to this recipe.  The Campbell's seems to be just Cream, Chicken broth, celery, onion and the chicken yeast so very simple!

NOTE THAT several reviews indicate that less of the Thyme and Basil might be required for taste profile.

Cream of Soup Mix


Cream Soup Mix Recipe

This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.—Kay Beard, Vass, North CarolinaTOTAL TIME: Prep/Total Time: 5 min.YIELD:9 servings

Ingredients
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
(NOTE Add 1 tsp Butter  I saw this in another recipe and it makes sense)

Directions
1. In a large bowl, combine all ingredients. Store in an airtight container.
2. For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
3. For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Yield: 3 cups.
Nutritional Facts

1/3 cup mix equals 152 calories, trace fat (trace saturated fat), 5 mg cholesterol, 557 mg sodium, 26 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.
Found here:  http://www.tasteofhome.com/recipes/cream-soup-mix

THIS IS ANOTHER:

Cream of Anything Soup Mix

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients
2 cups non-fat dried milk powder
1 1/2 cups cornstarch
1/2 cup chicken, beef, or veggie bouillon
1/2 cup dried minced onions
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried parsley
1 to 1 1/2 teaspoons black pepper

Directions
Mix together in a large bowl.
Pour into lidded container
For the equivalent of one can of condensed cream soup, mix 1/3 cup mix with 1 1/4 cold water.
Cook until thickened.
Add additional ingredients as desired. For cream of mushroom, add 1/4 cup chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 cup of freeze dried celery.

Enchilada Sauce Mix


Dry Enchilada Sauce Mix Substitute


Prep Time: 5 mins
Total Time: 5 mins
Serves: 1, Yield: 1.5 ounces

About This Recipe

"I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package."


Ingredients
2 teaspoons mild chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne

Directions
Mix all ingredients together and store in airtight container.

Found at:  http://www.food.com/recipe/dry-enchilada-sauce-mix-substitute-306854

Zesty Italian Dressing Spice Mix


Zesty Italian Dressing Spice Mix


Prep Time: 10 mins
Total Time: 10 mins
Yield: 1 cup

About This Recipe

"Make two batches of this-one to have on hand for several batches of Italian Dressing and one to use as a seasoning for grilled or roasted chicken! From Down Home with the Neely's Cookbook."


Ingredients
Spice Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon celery salt
2 tablespoons cajun seasoning
Zesty Italian Dressing
1/4 cup red wine vinegar ( original recipe called for white wine vinegar)
2/3 cup extra virgin olive oil
2 tablespoons water
2 tablespoons mixed spice ( above spice mix)

Directions
In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.
Store the spice mix in a tightly sealed container, and use as needed.
To make dressing, whisk together the vinegar, oil, water and 2 tbls. of the spice mix. Enjoy!

Found at:  http://www.food.com/recipe/zesty-italian-dressing-spice-mix-413362

Greek Seasoning Mix

I checked out Cavenders Green Seasoning which is what I THINK I have that Marcine gave me in a canning jar.  This is the ingredient list on their website:  Ingredients: Salt, black pepper, corn starch, garlic, monosodium glutamate, oregano, flavor base seasoning (Hydrolyzed corn soy protein, sugar, onion powder, spice extracts), parsley and five other spices.
This mix is missing anything sweet which might be needed.


Homemade “Cavender’s Greek” Seasoning

AUTHOR SAYS:  This is my version of the ever popular Cavender’s Greek Seasoning. My brother, a professional chef before he retired, just LOVES his Cavender’s, in salad dressings, on fish and chicken, and even on vegetables. My version is real close to the popular commercial product, but it has a more pronounced garlic/onion flavor and has no salt in it (I’m very sodium sensitive). I think you’ll like my mock up of this flavorful blend. This spice blend is suitable for all phases of Atkins, other Ketogenic diets and Primal-Paleo lifestyles as well.

INGREDIENTS:

1 T. dill seed

1 T. black peppercorns

1 T. dried basil

1 T. dried oregano leaves

1 tsp. dried thyme

1 T. granulated garlic

1 T. granulated onion

1 T. dried parsley flakes

1 T. dried rosemary

2 tsp. dried marjoram leaves

DIRECTIONS: Mix ingredients in a bowl and transfer to a grinder (or your blender). This may take several batches if using a dedicated coffee grinder like I use. You want the blend fairly fine. Store in an airtight jar in a dark cabinet with all your other spices.


Greek Seasoning Blend


Prep Time: 10 mins
Total Time: 10 mins
Yield: 0.75 cup

About This Recipe

"Add to anything you like to give it a Mediteranean aroma and taste.."


Ingredients
2 teaspoons salt
1 teaspoon basil
2 teaspoons dried oregano
1/2 teaspoon thyme
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dill
1 teaspoon marjoram
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 teaspoon rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg



Directions
Combine all ingredients and store in an airtight container.
Serve with steaks, pork chops, chicken, or fish.
Add to red and white sauces.
Combine all ingredients in blender, grind to a fine powder, and store in an airtight container.
Serve with steaks, pork chops, chicken, or fish.
Add to red and white sauces.


ANOTHER ONE:

Greek Seasoning Mix

Prep Time: 5 mins
Total Time: 5 mins
Yield: 0.25 cup

About This Recipe

"I used this mix tonight on a couple of Cornish hens...YUM!!"


Ingredients
2 teaspoons dried oregano
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon black pepper
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme

Directions
Combine all ingredients.
Store in an airtight container.
Serve with red meat, pork, poultry, or fish.
Yield: 1/4 cup.

Found here:  http://www.food.com/recipe/greek-seasoning-mix-61579

Copycat Lawry's Seasoned Salt


Copycat Lawry's Seasoned Salt

Prep Time: 5 mins
Total Time: 5 mins
Yield: 1 spice bottle

About This Recipe

"This is an MSG-free copycat recipe for Lawry's Seasoned Salt. (Found it on the Web while searching for something else; haven't tried it myself.)"


Ingredients
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Directions
Combine all ingredients in a small bowl and mix well.
Pour the blend into an empty spice bottle to store.
Found here:  http://www.food.com/recipe/copycat-lawrys-seasoned-salt-17051

Italian Dressing Seasoning Dry Mix


Italian Dressing Seasoning Dry Mix

Prep Time: 5 mins
Total Time: 5 mins
Serves: 24, Yield: 8 tbs

About This Recipe

"This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like."


Ingredients
1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or 2 tablespoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes

Directions
Mix all ingredients together and store in air-tight container.
ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.
Shake before using.

Copycat Lipton's Onion Soup Mix


Copycat Lipton's Onion Soup Mix


Prep Time: 10 mins
Total Time: 10 mins
Serves: 4, Yield: 19 tablespoons, approximately

About This Recipe

"This is an incredibly good clone of the real thing. A friend emailed this recipe to me."


Ingredients
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Directions
Combine all ingredients and store in an airtight container.
About 5 tablespoons of mix are equal to 1 1¼-ounce package.
To make onion dip: Mix 5 tablespoons with one pint of sour cream.

Found here http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952

ANOTHER VERSION IS:

Homemade Dry Onion Soup Mix


Prep Time: 5 mins
Total Time: 5 mins
Yield: 1 packet

About This Recipe

"This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix, add a soup ladel, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel."


Ingredients
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Directions
Cut a 6-inch square of heavy duty foil.
Place all ingredients in center of foil.
Fold foil to make an airtight package.
Label with date and contents.
Store in a cool, dry place.
Use within 6 months.
Found at:  http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331

Fajita Seasoning Mix


Fajita Seasoning Mix


Prep Time: 5 mins
Total Time: 5 mins
Yield: 10 teaspoons

About This Recipe

"Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet."


Ingredients
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt (1/4 tsp Salt)
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube (I used Knorr Caldo Con Sabor de Pollo)
1/2 teaspoon onion powder  (3/4 tsp Onion Powder)
1/4 teaspoon garlic powder  (1 tsp Garlic Powder)
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin  (1 1/2 tsp Cumin)

Directions
Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning.

**MY NOTE:   I changed it up a bit, so my amounts are in red.  I cut the salt to 1/4 tsp.  I forgot to put in the cornstarch when I made mine but it wasn't a problem for use to rehydrate freeze dried chicken.  I think it would make a difference if using fresh chicken.

Based on this recipe http://www.food.com/recipe/fajita-seasoning-mix-28011

Saturday, March 19, 2016

Friday, March 18, 2016

Coconut Cake in Cast Iron Skillet Lisa

From Lisa Garrett Beyes...it was her grandmother's.  She says cooking in the iron skillet is the secret!

Coconut Buttercream Cake Icing





Buttercream-Coconut Cake Icing




Prep15 m


Ready In15 m


Recipe By:Rizzy Fischer
"This simple icing recipe pairs perfectly with ANY type of cake!"
Ingredients
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
1/4 cup chopped pecans

Directions
Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
Stir enough milk into butter mixture to achieve desired consistency for icing.
Fold half the coconut into the icing; spread icing over cake.
Sprinkle remaining coconut and pecans over icing.

From http://allrecipes.com/recipe/221110/buttercream-coconut-cake-icing/print/?recipeType=Recipe&servings=16