Frozen Hot Chocolate

As you can probably tell, I am not into desserts much but who can resist and quick and easy way to handle the chocolate craving?

Frozen Hot Chocolate
from:  Melanie
1/2 c. powdered hot chocolate
1 cup milk
ice (half-blender full)

combine and blend.

How easy is that? Ever since I read this recipe I’ve cleaned out all the hot chocolate packets and a half-empty can I had up in the cupboard. Next I am going to try this with a mocha mix I got from Flylady.

Chicken Broccoli Casserole (Chicken Divan)

2 (10-oz.) pkgs frozen chopped broccoli
2 large whole chicken breasts cooked and cut into bite-size pieces
1 can cream of chicken soup
2/3 c. mayonnaise
1/2 c. evaporated milk
1 c. grated cheddar cheese
1 T lemon juice
3/4 tsp. curry powder
2 c. corn flakes
1/4 c. margarine or butter, melted

Cook broccoli according to package directions.  Drain well.  Place in a lightly greased 2 quart casserole dish.  Top broccoli with chicken.  Combine soup, mayonnaise, milk, cheese, lemon juice, and curry powder.  Mix well.  Spoon over chicken.  Toss corn flakes with butter and top casserole with mixture.  Bake at 350 degrees for 30 minutes or until bubbling hot.

This is a great dish with things that are usually in my pantry.  I have to remember to pick up broccoli, sometimes I use fresh, sometimes frozen, doesn’t matter.  Instead of corn flakes you can use any kind of flaky cereal, potato chips, or fresh bread crumbs.  I had leftover broccoli so I just served that as the side.

Layered Taco Dip

This is so perfect to bring to get togethers or just to munch down as a yummy comfort food.  Buy a big (huge) bag of your favorite tortilla chips or crackers and whip this together.

1 can bean dip
1/2 container guacamole (in the refrigerated section) (1/2 of a pint?)
1/2 container sour cream (1/2 of a pint?)
taco seasoning
shredded cheddar cheese
black olives
green onions
tomatos
lettuce

Find your favorite dish (i.e. pie plate, casserole dish, deep dish baker, whatever) and spread the can of bean dip on the bottom.  Next spread the 1/2 container guacamole over the bean dip.  Mix some taco seasoning with the sour cream then spread it over the guacamole.  Spread on cheese next, as much as you like.  Top with olives, green onions, tomatos, lettuce, whatever makes you happy.  Enjoy!

Mock Lasagna (Crockpot)

1- 10 oz pkg. Lasagne noodles broken into bite size pieces (I use Farfalle)
1 lb. Ground beef
½ lb. Italian sausage
1 onion, diced
1 clove garlic
12 oz mozzarella cheese, grated
12 oz. Cottage cheese
12 oz tomato paste
½ c. water
1/4 salt
½ tsp. Pepper
1 ½ Tbl dried parsley
1 tsp. Basil

Cook noodles for 9 min. Brown meat; drain. Put in lightly greased crock pot. Add all remaining ingredients. Stir to mix thoroughly. Cover; cook on low 7 -9 hours or on low 3-5 hours.

This is a great – great – crockpot lasagne! I love the taste of the Italian sausage in it, and it is easy! I served it with cream corn and toasted garlic french bread.

Easy Homemade Mac & Cheese

I found this recipe through my mom to read it in a small town newspaper from Minnesota. It actually was submitted by a friend that I went to high school with that I’ve long since lost touch with. It is my favorite mac and cheese recipe and I’ve tried a lot of different recipes, believe me. So, Nancy, if you are out there – Thank you!

1 3/4 c. uncooked elbow mac
1/4 c. butter
3 T flour
2 c. milk
8 oz. cream cheese
1/2 t. salt
1/2 t. pepper
8 oz. cubed or shredded cheddar
2 t. dijon mustard

1 c. fresh bread crumbs
2 T. butter
2 T. fresh chopped parsley

Make noodles according to package directions
Melt butter then add flour over medium heat until bubbly
Add milk, cream cheese, mustard, salt, and pepper
stir occassionally until thickened
stir in macaroni and cheese
place in a 9×13 casserole dish
mix topping then spread over mac & cheese
Bake uncovered 400 degrees 15-20 minutes

Pork and Potato Casserole

I needed a recipe for my leftover pork and found this one at: http://southernfood.about.com/od/porkrecipes/r/bl50816b.htm It was really good!

• 1/4 cup finely chopped onion
• 4 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 1 can (10 1/2 ounces) condensed chicken broth
• 1/4 cup water
• 1 1/2 cups diced roast pork
• 1 1/2 cups (10 ounce package) frozen peas and carrots, cooked and drained
• 2 cups prepared seasoned mashed potatoes
• 1/2 to 1 cup shredded cheese, optional

Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended; add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly.

Add the diced pork and vegetables; heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon prepared mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
Serves 4.

Four-Cheese Bow Ties

from Living Waters Ranch

2 (14-oz.) cans diced tomatoes
1 (16-oz.) pkg. bow tie pasta
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk
1-1/2 c. shredded mozzarella cheese
1-1/3 c. grated Romano cheese
1/2 c. shredded Parmesan cheese
1/4 c. crumbled blue cheese
1/2 c. fresh chopped parsley

Drain tomatoes, reserving 1-1/4 cups juice; set aside.  Cook pasta and drain.  In a saucepan, melt butter over medium heat.  Stir in flour, salt and pepper until smooth; gradually add milk and reserved tomato juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat.  In a large bowl combine the pasta, sauce, and reserved tomatoes.  Stir in the cheeses and parsley; toss gently.  Place in a greased 3-1/2 quart baking dish.  Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.  Makes 12 servings.  For variety try adding fresh chopped basil with parsley.

I halved this recipe and it was perfect.  I enjoyed the tomatoes in this dish.  My husband does not like tomatoes much if at all so this was not his favorite but he didn’t hate it either.

Pennsylvania Pot Roast

I found this in an old Taste of Home Quick Cooking magazine.

2-1/2 to 3 lbs. boneless port shoulder roast
1-1/2 c. beef broth
1/2 c. cliced green onions
1 t. dried basil
1 t. dried marjoram
1/2 t. salt
1/2 t. pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
7 to 8 fresh mushrooms, quartered
1/4 c. all-purpose flour
1/2 c. cold water
Browning sauce, optional

Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf. In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 c. cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables. Yield: 6 servings

*We are having this tonight so a review is forthcoming!

Peanut Butter Dessert Bars

1 c. sugar
1-1/2 c. peanut butter
1 c. light corn syrup
4-5 c. cereal (Special K, rice krispies, corn flakes…)
1-1/2 c. chocolate chips
1-1/2 c. butterscotch chips

Boil sugar & corn syrup. Remove from heat then add peanut butter then cereal. Press in pan. Cool. Pour melted chips over bars.

Easy Easy BBQ Ribs (Crockpot)

This is my very favorite recipe for crockpot ribs. I buy boneless country style ribs from Costco in the bulk and separate the package into two freezer bags using my FoodSaver. I love that thing!  Anyway, here it is:

Easy Easy BBQ Ribs

3 lbs. country-style spareribs
1/2 t. salt, optional
1/4 t. pepper, optional (I am always light on the pepper)
2 onions, sliced
16-24 oz bottle bbq sauce (depending on how saucy you like it)

First I combine everything except for the meat in the crockpot and turn it on high.

The ribs I buy are pretty long so I cut them in half then brown them in a skillet with some extra virgin olive oil.   Add the ribs to the crockpot and cook on high for one hour.  Turn them down to low and cook for another 7 or 8 more hours.  That is it!  Tonight I am serving them with a salad, rolls, and an orzo dish that I will post later.