Recipes

[Wesley]

BoGZ and I will split a tub of cottage cheese in one sitting, using Cool Ranch Doritos for a spoon.

[chex]

It's delicious!

[Shay]

Hash Brown Casserole

-2 cans cream of potato soup
-one cup sour cream
-1 tsp garlic salt
-1 bag (2lbs) frozen hash brown cubes
-2 cups shredded cheddar cheese (freshly shredded is best, but pre-shredded works just fine)
-half cup parmesan cheese

In a large bowl, mix the soup, garlic salt and sour cream. Add the hash browns and cheddar cheese. Pour into 9x13 greased baking pan and top with parmesan. Bake uncovered at 350 F for one hour.

Hey hey hey! Would this work ok with shredded hashbrowns? I have a bag of those in the freezer that haven't been touched since I lived at the last house.

[Shay]

BoGZ and I will split a tub of cottage cheese in one sitting, using Cool Ranch Doritos for a spoon.

I completely missed this post somehow. I like to use club crackers as a spoon! I've not tried using Cool Ranch Doritos. I'll have to try that sometime.

[chex]

Hash Brown Casserole

-2 cans cream of potato soup
-one cup sour cream
-1 tsp garlic salt
-1 bag (2lbs) frozen hash brown cubes
-2 cups shredded cheddar cheese (freshly shredded is best, but pre-shredded works just fine)
-half cup parmesan cheese

In a large bowl, mix the soup, garlic salt and sour cream. Add the hash browns and cheddar cheese. Pour into 9x13 greased baking pan and top with parmesan. Bake uncovered at 350 F for one hour.

Hey hey hey! Would this work ok with shredded hashbrowns? I have a bag of those in the freezer that haven't been touched since I lived at the last house.

The cubes make up the bulk of it. I definitely wouldn't purchase shredded hashbrowns for the recipe, but since you already have them laying around, give it a shot! Experiment with it, and let me know how it comes out.

[Shay]

I'm thinking about trying them and maybe adding some ground hamburger to them.

[chex]

Hey, that could be pretty good. I may make it with sausage (shut up) for a breakfast casserole.

[Shay]

Sometimes I wish I liked sausage. (Shut up) That sounds really good, but every time I try, I just cannot stand it at all. Would be good maybe to throw in some eggs or at least have them on the side.

[chex]

I think I have everything I need to try this. I may try making something ahead for when Mr. chex gets back.

[Shay]

Chex, you have accomplished the impossible. First of all, I hate cooking. But every time I talk to you, I can't wait to cook something! Second of all, I never, never, never experiment with food by adding new things, adjusting amounts, etc. Now you've got me doing both of those!

Now if you'll excuse me, I need to run to the store as I am out of cheese and need to pick up some of that cream of potato soup. (All I have here is cream of mushroom, cream of chicken, and cream of mushroom & chicken...which I didn't know they made combined.)

[chex]

Cream of mushroom could be good. I wouldn't use cream of chicken, but that's because it tastes like pure salt to me. Cream of broccoli could be good too.

smurf, I sound like a 50s housewife, discussing cream soup casseroles. I feel dirty. I need a vodka cleanse or something now.

[Shay]

I suddenly have the urge to pick up items for a tuna & noodle casserole now as well. I should not be going grocery shopping while I'm hungry.

[LaLou]

I found this recipe and I intent to make it. However, what are pumpkin pie spices? I doubt that they are available here. And what kind of pumpkin could I use best for making the pumpkin puree?
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting


Yields 24 Cupcakes with Frosting
Ingredients
Cupcakes:
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

Frosting:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

[chex]

Cinnamon, all spice, nutmeg, ginger and cloves.

I have no idea about the puree though.

[LaLou]

Cinnamon, all spice, nutmeg, ginger and cloves.

That sounds an awful lot like our "speculaas" spices. I'll use those then.

[Wesley]

I see a bunch of "good ideas" on facebook and whatnot, but I like these!

Mini quiche pies that you can cook a bunch at a time and have a tasty good-for-you snack on the go!

http://www.wholefoodsimply.com/mini-quiche-many-ways/

[chex]

B.acon Beer Cheese Soup with Chicken
serves 6-8

6 slices thick cut b.acon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Warm an 8 quart pot over high heat. Using clean scissors; cut b.acon into pot. Cook b.acon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove b.acon from pan and place on a plate. Add chicken into b.acon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with b.acon.

Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and b.acon. Stir to combine.

Allow to simmer until ready to serve, stirring occasionally.

Garnish with chives and croutons. Enjoy!

[LaLou]

Why use kosher salt? Is it different from ordinary salt?
And did an ingredient fall off? Just above the cheddar cheese it says 'two and a half cup'.

[chex]

I used sea salt.
Above the cheese, it calls for half and half. I used heavy cream though, since I already keep that on hand for butter making.

[chex]

Holy smurf, these were good! I used chicken though, instead of pork.


Ingredients

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas
Toppings – cheese, salsa, sour cream, lettuce, avocado ect

Instructions

Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer. When ready to use thaw in fridge for 24 hours. Empty contents into crock-pot and cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred
Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back int he crock pot & stir
Add some of the reserved juice back
Serve on tortillas with desired toppings.