Meatball minestrone soup in the crockpot

 Ingredients 

3 (No 14.5) ounce cans, Italian style stewed tomatoes

1 (8 ounce)can of tomato sauce

4 cups beef broth

1 1/2 cups sliced carrots

1/2 cup chopped onionExcuse

1 can green beans

1 teaspoon dried basil

1 teaspoon oregano dried

1 teaspoon thyme, dried

1 (15 ounce) canned kidney beans

1 (15 ounce) canned garbanzo beans

6 cups Italian meatballs fully cooked. 

1 (16ounce) box of ditalini pasta or elbow macaroni

1 (10ounce) canned tomato soup

Parmesan cheese

Instructions:

1. Into a large crockpot pour three cans of Italian style, stewed tomatoes, and one canned tomato sauce. 

2. Add 4 cups beef broth or 4 teaspoons beef soup base granules into 4 cups hot water. 

3. Add carrots, onions, and green beans to the crockpot

4. Next, add the spices, crushed them between your fingers as you add them to the pot. This will relieve maximize the flavor.

5. Drain and rinse kidney beans, and garbanzo beans

6. Add Italian meatballs from Costco or your own meatballs, about 6 cups. Cover and let the old girl cook on low for 6 to 8 hours.

7. When ready to serve, cook the pasta according to package directions. Cook the pasta separately add when ready to eat. 

(Rhodes Rolls go well with this soup. 

Russian chicken

 This is from Kristi’s mom Joyce

Chicken breast

1 bottle Russian dressing

1 can whole cranberry sauce

1 envelope dry onion soup

1 tbsp corn starch

Put enough chicken breasts to cover 9x13 pan. (I usually cut them in half or smaller if the breast is big, I use thawed chicken breasts). Mix the rest of the ingredients and pour over chicken. Bake at 350 degrees covered for 1hour. Then remove the cover and continue to bake for 15 minutes. (I cut that time down since I cut the meat in 1/2, I use a meat thermometer to test when they are done). It’s a pretty deep red dish. 

Mexican het stacks

1 cut this recipe in half and it served the 5 of us with some leftover. We served it with both rice and chips. Everyone liked both.

Jen’s Mexican Haystacks from Kristi 

 

 

Ingredients

8 oz Cream Cheese

2 C Milk

1 C Sour Cream

2 tsp cumin

1 medium onion diced

1 T chicken bouillon

½ tsp pepper

½ tsp garlic salt

1 package Hidden Valley Ranch Dip

3- 4 Chicken breasts

2 cans diced green chiles

1 bag frozen corn

2 cans black beans

2 cans Rotel

 

Cheese for topping

 

Directions

Combine all ingredients (in slow-cooker) but chicken, beans, corn, and Rotel. Heat until smooth; blend until creamy. Add remaining ingredients and let cook all day, stirring occasionally. Once chicken is tender, it can be removed from crockpot to be shredded. Put shredded chicken back in crockpot and stir.

 

Serve over a bed of tortilla chips and rice, garnish with cheese.

Chicken Enchiladas from Dianne Perrins

 2-3 cups left over turkey 

1 small can sliced olives

1cup chopped onions 

1 pint sour cream 

2cups shredded jack cheese 

1 small can green chilies

1can cream of chicken soup

Salt, pepper, chilli powder to taste 

Stir together, spoon into 12 flour tortillas

Save 1/2 cup each cheese and cream to spread on top  

Cook 350 for 30 minutes  

Chocolate Pudding Dessert

 Crust:

1 cup flour

1/2 cup melted butter

1cup nuts chopped fine

Mix together and pat in a 9x13 baking dish. Bake 15 minutes at 350  cool completely. 

8 oz softened cream cheese

1cup powdered sugar 

1large whipped topping

1 small instant vanilla pudding

1 small chocolate pudding 

2 tsp vanilla 

Mix cream cheese, vanilla, and powdered sugar until well blended. Fold in 2 cups whipped topping. Spread over first layer.

Prepare puddings as directed and mix together, add 1 tsp vanilla. Spread over second layer.

Top with remaining cool whip and shredded chocolate. 

LEMON CURD

 LEMON CURD

I found this recipe in a Weight Watchers magazine (I’m not on weight watchers). 

1/2 cup sugar

2 large eggs

1/3 cup fresh lemons

1 tablespoons butter

Combine eggs and sugar in a medium sized bowl and beat until smooth. Gradually add lemon juice, beating until blended. Pour lemon mixture in a heavy sauce pan and add butter. Cook over medium heat 4 minutes or  until butter is melted and curd is thick, don’t boil. 

You can serve this by spooning into mini philo shells and top with whipped cream. 

Keep  refrigerated until used. Look up the many ways to use lemon curd, or just eat it with a spoon 😂

QUICK BERRY CRISP

This is a modified weight watchers recipe: pre heat oven to 400 degrees, coat 8 oz ramekin with cooking spray.

Ingredients:

1 cup fresh or frozen blue berries or raspberries, or strawberries or a mixture of berries.

1/4 cup sliced banana (optional).

2 tsp unpacked brown sugar 

1 pinch ground cinnamon 

2 Tbsp ready to eat granola 

1 tsp chopped nuts (optional)

Whipped topping (optional)

Toss fruit with brown sugar and cinnamon, spoon into remekin, then sprinkle granola (and nuts) on top.  Bake 10 minutes and it’s ready. Top with whipped topping. I make 8 servings at a time, cool, put a lid on the ramekins and refrigerate. It’s a perfect breakfast, snack or dessert.

Luscious Lemon Bunt Cake

Pre heat oven to 350 degrees

• 1lemon cake mix (I use Betty Crocker Delights Super Moist cake mix with pudding in the mix and I still add a pkg of pudding.)

• 1 small pkg instant lemon or vanilla pudding:

Put in a large mixing bowl and whisk together.

• 1/2 cup warm water

• 1/2 cup vegetable oil 

• 1 cup sour cream

• 4 eggs

Put in medium bowl and mix the wet ingredients with mixer, and then add it to the cake mix, blend together. Then beat for two minutes. Pour into greased (I use pan spray). 

Bake for 38-43 minutes (until tooth pick come out clean). 

Cool for 10 minutes and remove from pan onto a cooling rack. Cool completely. 

I use a lemon frosting mix, and divide it in 2/3 cup portions and put in zip lock baggies.  I warm it in the microwave, 15 seconds. Then drizzle over cake. 

Wait a few minutes  until the glaze sets before serving. 

I freeze the remaining frosting for the next cake. 

You can also use a simple glaze:

Ingredients

• 1 3/4 cup powdered sugar

• 1/4 cup lemon juice

• zest from 1 lemon

• 1 teaspoon salted butter

Directions

• in a large Pyrex measuring cup, combine sugar, lemon and zest. 

• add the butter and microwave 45 seconds 

• take cup out and whisk with a spoon, making sure there are no lumps. 

• let sit for a few minutes then drizzle over cake. 

MUD PIE

 Mud Pie from Jennifer Butler through Gwen Butler 

Crush 1 pound of Oreos 5-6 at a time in the blender. Put in 9x13” pan. Add 1/2 cube melted butter, mix well and press down. Put 1” ice cream on top. 

Layer of favorite light colored ice cream.

Micro wave Mrs. Richardson's fudge sauce (follow directions on the bottle) and spread on ice cream. 

Layer of chocolatey ice cream and top with fudge sauce. 

Freeze again and serve with whipped cream.

Can put cool whip on top before you freeze it. 

No-fail pie crust

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown. 

Peanut Butter Dip

8 oz cream cheese, softened

1 cup creamy peanut butter

1/2 cup brown sugar

1/4 cup milk

1/4 tsp vanilla

Heath bits (optional, to taste)

Mix the cream cheese until smooth. Add the peanut butter, brown sugar, milk, vanilla and mix for 3-4 minutes until fluffy. Add heath bits. Refrigerate until ready to serve.

KATHY'S CHILI

I found this recipe in a cook book I got for my wedding and I used it so much when I was raising my family.  Some Monday mornings I would start the pinto beans, mix up a batch of granola and then start a batch of bread.  All the while I was doing the laundry.  My oh my, where did all that energy go?

Anyway, this is a simple but delicious recipe

2 cups pinto beans

2 cups of tomato juice (or 1 quart bottled tomatoes)

1/2 pound of hamburger, browned

1/8 teaspoon black pepper

1/2 tablespoon salt (or less)

1 tablespoon chili powder

1/2 teaspoon paprika

Put the beans in a large pot and cover them with at least 2 quarts of water, the beans will double in size.  

If you want to, you can add onions at this time, either diced fresh or dehydrated. I use about 2 TBS dehydrated onions. 

Bring the water to boil and boil for 2 minutes. Cover the beans and turn off the heat, let the beans sit for 2 hours. 

After two hours turn the heat on and boil softly for 1 more hour. I you keep the lid off, make sure the beans are covered with water.

After that hour add all the rest of the ingredients and simmer again for 1 hour.  It could take longer for the beans to get soft.  I like to make sure they are soft.

Fresh beans cook up nice and soft in this four hours, older beans take longer to get fully cooked. I often just rotate out my old beans each year because they are so cheap and fresh one are so good. They food bank will take them.

Chicken Enchilada Soup

1 can black beans, drained and rinsed

2 cans kidney beans, drained and rinsed 

2 cans diced tomatoes (fire roasted or with green chilies or lime/cilantro)

12-16 oz frozen corn

20 oz can red enchilada sauce

2 cans cream of chicken soup

2 cans milk (more or less to get desired consistency)

1/2 onion, diced small

1 green pepper or 4-5 banana peppers, diced

2-4 chicken breasts, cooked and shredded

Sub options:

*use a combination of canned tomatoes and diced fresh tomatoes

*use any combination of black, kidney or pinto beans

*use canned chicken or precooked roaster chicken

*use 2 cans of canned corn

Throw all ingredients into a crockpot and cook on high for 4 hours. Serve with cheese, chips, sour cream and/or avocados.

BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.

ROSY RED APPLE PIE

When we lived in Meridian, in the early 1970's I had a friend name Nancy McRae. I really loved her! Nancy is the one who gave us the book, The Best Christmas Pageant Ever!  Coincidently Glenn rented from her mother while he was serving his mission in Tuscan, Arizona. small world.  Anyway, this is her recipe. She used to make two of these pies for her husband every Saturday morning, because he loved them.  They moved to Gooding Idaho and her husband was killed in an small airplane accident.

I can't believe I still have the recipe:

5 Med. sized tart apples (Jonathan, Roman beauty or Granny Smith).
1/2 cup water and 2 or 3 drops of red food coloring.
Peel and slice apples
put peelings in a sauce pan with the water and food coloring and boil gently for 10 minutes.

Combine 1 cup sugar and 2 TBSP flour
Sprinkle 1/2 of the mixture in uncooked pie shell

1/2 teaspoon grated lemon rind.
1 TBSP lemon juice
1/4 teaspoon nutmeg
Mix and add to the sliced apples

Place apples in the pie shell in layers, sprinkling sugar mixture over each layer. and dot with butter. 1 TBSP

Pour juice from peeling over the apple filling.  Put on top crust and flute the edge. Slit top crust.

Bake for 10 minutes at 450 degrees then 40-50 minutes at 375 degrees

I was wondering if I could find this recipe, I throw so many things away if I haven't used them in a year.  I am glad I kept this recipe, I have some Jonathan apples that need to be made into a pie!

It came with this no fail piecrust recipe:

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup shortening
1 egg
1 TBSP vinegar
5 TBSP ice water

Mix dry ingredients
Cut shortening into the flour
Put egg in a small bowl and whip together with the water and vinegar.
Mix with a fork into the flour and shortening gently combining to form a ball, chill in the refrigerator for 1/2 hour.
This makes enough for 2 double crust pies

This is the condition the recipe is in, the top part with the crust recipe is gone.  So glad we have this blog so that I can preserve this delicious recipe!

Chicken Tortilla Casserole

This has been adapted from Trisha Yearwood's, to accommodate my "open and dump" time frame in which to make dinner!

This recipe works great for those of you that have left over chicken, or chicken that you precook, and shred to put in your freezer.  If you are making chicken for this recipe, save 3 1/3 cups of the stock.  If using precooked chicken, used canned broth.

Preheat oven to 350 degrees

Start by making a roux, in a large soup pot:

*6 TBSP butter
*6 TBSP flour
*1 cup of milk
*1 cup of broth
*Salt and pepper, to taste

Melt butter, whisk in flour, stirring until golden brown.  Slowly whisk in milk and broth.  Allow to thicken.  Add salt and pepper to taste

Start adding to the pot:

*4 cooked and shredded chicken breasts
*2 1/3 cups chicken broth
*Medium onion, diced
*1 glove garlic, minced, or 1/2 tsp garlic powder
*1 small can diced green chilis
*1 can green enchilada sauce
*1 cup sour cream
*1/2 tsp cumin
*1/2 tsp salt
*1/4 tsp black pepper

Bring mixture to a boil, and let simmer, for a few minutes to incorporate flavors.

Dump mixture into large mixing bowl.  Add to the bowl:

*24 corn tortillas, cut into pieces
*1/2 cup shredded cheddar cheese

Mix everything well!  This, then, becomes a consistency game.  If mixture looks too runny, add more tortilla,  if too dry, add a little more broth.

Add mixture to a greased 9 x 13 pan.  Make sure all tortillas a covered, so they don't burn. Top with shredded cheese.  Bake for 30 minutes or until golden brown.

Enjoy!

KIMBERLY'S BANANA CRUMB MUFFINS

PART #1
1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt

PART #2
3 mashed bananas
3/4 cup sugar
1 egg
1/3 cup melted butter

Mix part #1 in a large bowl
Beat part #2 together in a separate bowl
Stir banana mixture into dry mixture and then put in greased muffin tins, or cup cake paper lined muffin tins

CRUMB TOPPING
1/3 cup packed brown sugar
2 tbsp flour
1/8 tsp ground cinnamon
1 Tbsp softened butter
Mix together in a small bowl with pastry cutter and put on top of muffins.

Bake @ 375 degrees for 18 to 20 minutes or until tooth pick comes out clean.
This topping can be used on other muffins as well.

KRISTI'S APPLE DIP

3 8oz pkg cream cheese
3 cups brown sugar
2 TBS vanilla
1/2 cup milk chocolate heath bits (must be milk chocolate)

Stir until all ingredients are blended
Sprinkle a little bit of the heath bits on top when you serve this, it makes a lot

BEST EVER CUP CAKES

1 cake mix (choose your flavor)
1 small box instant vanilla pudding (or lemon or chocolate pudding to match the cake mix).
4 eggs
1/2 oil
1 cup sour cream
1/2 warm water

350 degrees for 18 minutes

Mix eggs, oil, and water together.  Wisk cake mix and pudding together. Stir in the sour cream. Fill baking cups 2/3 full.

KATHY'S LASAGNA

1# hamburger
1/4 cup dried onions
1 tsp salt
Cook and drain
Sauce:
1 bottle traditional Prego Italian sauce
1 quart tomatos
1 8 oz can tomato sauce
1 tsp oregano
1 tsp basil
1 tsp parsley
1/4 tsp garlic powder

Combine all of the above ingredients including the hamburger and let simmer for at least on hour.

1/2 pkg lasagna noodles
1# (4 cups) shredded mozzarella cheese
1 pint 2% cottage cheese


In a 9x13' pan:
Spoon a layer of sauce
Put a layer of noodles
Spoon a layer of sauce
Spoon a layer of cottage cheese (I drop about 8 spoonfuls random and spread out a little not covering the sauce completely).
Sprinkle the mozzarella cheese on top of sauce
Put another layer of noodles
Add one more layer of sauce
Spoon a layer of cottage cheese
Top off with the Mozzarella cheese
Sprinkle a little Grated Parmesan Cheese is desired.

Let sit a least 8 hours or over night.

Bake 350 degree 45 minutes to 1 hour

This can be frozen and cooked for a later date.  I thaw it in the fridge before cooking