Peanut Butter Krispies (no bake cookies)

 Peanut Butter Krispies                     4 dozen + cookies

12 ounce bag of semisweet chocolate chips

1 cup smooth peanut butter

4 cups krispie rice cereal

2 cups miniature marshmallows

Place chocolate chips and peanut butter in a microwave safe bowl.  Heat in microwave in 30 second increments, stirring each time, until the chocolate is melted and smooth.

While heating the chocolate, measure the cereal and marshmallows into a large mixing bowl.  Pour melted chocolate mixture over the cereal and marshmallows, fold to mix until the cereal is all coated with chocolate. 

Drop mixture by spoonsful on waxed paper lined baking sheets.  Allow to cool completely.  May need to chill to get them firm enough to handle.   Stack set cookies in airtight container placing waxed paper between layers if desired.  Keep refrigerated.  

Zesty Chicken Burrito Bowl

 Zesty Chicken Burrito Bowl (from Simple APP)

1 lb ground chicken, brown in a little olive oil

2 c black beans, rinse and drain

2 c brown rice or quinoa

2 c diced tomatoes

4 c lettuce, chopped

1 c salsa

lime juice

Layer in 4 bowls- 

rice/quinoa

black beans

chicken

top with tomatoes, lettuce, and salsa. 

drizzle with lime juice

Greek Yogurt Protein Pancakes

Greek Yogurt Protein Pancakes

4 servings 

1 cup all purpose flour

2 Tbsp sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 cup plain Greek yogurt

1/4 cup milk

2 large eggs

2 Tbsp oil

Whisk together dry ingredients in a small bowl. 

In a medium bowl, whisk together the remaining ingredients.  

Pour the dry ingredients into the wet ingredients and whisk until JUST combined.  Do not overmix.  May have some lumps. 

Heat a large nonstick pan over medium heat until hot (60-90 seconds) and lightly greased the surface. 

Pour 1/4 cup (I used large PC scoop) batter onto the pan.  Cook until starts to bubble on the surface.  Flip and cook for another 1-2 minutes.  

Garlic Lemon Shrimp

 Garlic Lemon Shrimp

12 ounces large shrimp - peeled, deveined and tail off If frozen, thaw before cooking 

1/2 onion, sliced

4 cloves garlic minced

3 tbsp olive or canola oil

Juice of 1 lemon

Chicken broth, optional

Corn starch, optional 

Water, optional 

Salt and pepper to taste

Sauté garlic and onion in oil over high heat until fragrant and tender. 

Add shrimp and cook until done. Add lemon juice.  

If you desire sauce, pour in chicken to almost cover the shrimp.  Bring to a boil.  

Stir about 1 teaspoon corn starch into 1/8 cup cold water.  Pour into boiling broth stirring constantly.  Boil until desired consistency. 

Can serve over rice or pasta. 

Nappa salad

 Dressing : 

2 Tbsp sugar

1/2 c oil

3 Tbsp vinegar

1 tsp salt

1/2 tsp pepper

1 packet of chicken flavor seasoning from Ramen Soup. 

Mix all together. 

1 head nappa cabbage, cut into bite size pieces 

  ( can use regular cabbage or slaw mix) 

6-7 green onion diced

2 Tbsp sesame seeds (I omit) 

1 small package of slivered almonds roasted 

1 package Ramen noodles - broken up and sautéed in a couple Tbsp butter until browned.  

Lasagne Rollups

 Lasagna Rollups

20 lasagna noodles, cooked al dente

1 lb ground beef 

15 ounce carton ricotta cheese

1 large egg

3 cups shredded mozzarella cheese (separated)

Italian seasoning, basil and oregano - to taste

28 ounce jar of pasta sauce

Brown ground beef until no longer pink.  Stir in 1 cup of pasta sauce.

Mix together the ricotta, egg and 2 cups of mozzarella cheese. 

Lay noodles out on plate or countertop.  Place a rounded tablespoon of the cheese mixture on each noodle and spread about 2/3 the length.  Top with a spoonful of meat sauce along the length.  (I like to spread the 20 noodles out on parchment paper and place the cheese mixture on the noodles to divide it up evenly - then spread each one.  Then I drizzle the meat sauce on top of the cheese mixture.)

Roll the noodles up gently and not too snugly so you don't squeeze out the cheese or meat.  

Spread a small amount of pasta sauce in bottom of baking dish. 

Place rolled noodles seam side down in the baking pan. Spoon remaining pasta sauce over the noodles. 

Bake at 350 for 30-40 minutes until bubbly. 

Top with remaining 1 cup mozzarella and return to oven until the cheese is melted. 

To Freeze -place each rolled noodle seam side down on a parchment lined tray.  When full, place in freezer.  When frozen place in a freezer bag or container.  

To bake from frozen, place a small amount of pasta sauce in the bottom of a baking dish. (I can fit 14 noodles into a 9 x 13 inch pan,  9 noodles in an 8 x 8 square pan).  Spoon pasta sauce over top of each noodles.  Bake 45-50 minutes at 350 until bubbly.   Top with 1 cup of shredded mozzarella cheese and return to oven until cheese melts. 

Candied Sweet Potatoes

 Candied Sweet Potatoes

4 large sweet potatoes ( about 2 lbs after peeled and cubes)

1/2 cup unsalted butter, melted

1/4 cup maple syrup

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

Preheat oven to 350 degrees. Arrange sweet potatoes in a baking dish. 

Mix together the remaining ingredients. Pour over the sweet potatoes and toss to coat well.

Cover with foil and bake for 40 minutes.  

Remove foil and baste the potatoes with the syrup mixture. 

Bake uncovered for 10 additional minutes until soft and caramelized. 

Corn casserole

 Corn Casserole  ( can be halved for an 8 x 8 pan)

2 cans whole kernel corn, do not drain

2 cans cream style corn

2 boxes of Jiffy cornbread mix,

8 oz carton sour cream

2 eggs

2 sticks butter, melted

Preheat oven to 350.  

Mix all together and pour into a greased 9 x 13 pan. 

Bake at 350 for 45-55 minutes until est and top is golden brown. 

Thanksgiving Fruit Salad

 Thanksgiving Fruit Salad

2 medium red apples (I used Gala)

2 medium Granny Smith apples

1 15 oz can mandarin oranges (use juice for dressing)

3/4 c dried cranberries

1/2 c pomegranate seeds (optional) 

1 cup pecans (toasted)

1 cup grapes (halved) 

lemon juice

Dressing - 

1/2 cup orange juice (I use the juice from the mandarin oranges and add orange juice if needed for volume)

1/4 cup white sugar

1/4 tsp apple pie spice

splash of lemon juice

Set oven to 350.  Spread pecans on a baking sheet and place in preheating oven.  Leave until you can smell the pecans (usually about the time the oven reaches temp).  Remove pecans and allow to cool slightly.

Make dressing - mix juice, sugar, apple pie spice and a splash of lemon juice in a small saucepan.  Heat over medium heat and whisk to combine.  Bring to a low boil and simmer for 3-4 minutes.   Place in refrigerator to cool while preparing the fruit.

Dice apples in bitesize pieces.  Place in a large bowl and pour lemon juice over.  Toss to be sure they are all coated.  Let sit while preparing the rest of the fruit.

Slice grapes in half.  Place in a large mixing bowl.  Add dried cranberries, grapes, pecans, pomegranate seeds ( if using).  

Drain apples and add them to the other fruit. 

Pour dressing over.  Stir well.  Serve immediately or refrigerate.  

Smoked sausage and potatoes sheet pan meal

1 1/2 of a 14 ounce link of smoked sausage 

1 1/2 lb potatoes - wash well and dice

1 small onion, diced

Preheat 400

Place potatoes and onions in a bowl. Pour some oil over and toss to coat.  Add salt and pepper to taste. Mix well 

Spread in lined baking pan.

Slice sausage and lay on top of potato mixture. 

Roast about 30 minutes.  Potatoes should be tender and sausage browned. 

Quantities for 30 - 4 recipes. 

6 - 14 oz smoked sausage links

6 lb potatoes 

3-4 onions

Cook in 4 batches /

Meatball stroganoff

24-26 oz frozen meatballs

1 can cream of mushroom soup

1 package onion soup mix

8 oz fresh mushrooms (can use drained canned mushrooms)

1 cup beef broth

8 oz sour cream 

8 oz bag of egg noodles

Place meatballs in slow cooker. 

Mix together soup, soup mix, and beef broth.  Pour over meatballs.  Pour mushrooms on top.  Stir to coat. 

Cook 2-4 hours until meatballs are cooked through. 

Stir in sour cream. 

Serve over needles (mashed potatoes, baked potatoes or rice) 

Egg noodles - instant pot

Put 2 cups water in pot.  Add salt. 

Place 4 oz of the dry noodles in the pot and stir to coat.  

Set steam for 2 minutes (my lowest setting is 3 - that worked as well) 

Pressure cook for 2-3 minutes. Immediate release. Drain.

Repeat with remaining 4 oz of dry noodles.  

Large crowd - 30-32 servings - 2 large slow cookers

3 bags of 32 oz frozen meatballs  

4 cans cream of mushroom soup

4 packages onion soup mix 

4 - 8 oz cans of mushrooms

32 oz sour cream

4 -  8 oz bags of egg noodles

In each slow cooker place 1 1/2 bag of meatballs. 

Cover with 2 cans of soup, 2 packages onion soup mix, and 2 cans of mushrooms.  Stir. 

Cook 2-4 hours until mushrooms are cooked through. 

Stir in 16 oz sour cream in each slow cooker. 

Serve over cooked noodles. 

Easy peasy cherry cheesecake cups

Dessert cups (26)

Cheesecake no bake 

Canned pie filling -20 oz can 

Set out dessert cups. 

Using medium Pampered Chef scoop (about 2 Tbsp size) place a scoop of the cheese filling in each cup.  Use the back of a spoon to make a small well in the center. 

Place a spoonful of the pie filling in each well.  

 Good stuff!  Tom likes to eat it with canned pie filling as his dessert. 

 

 Beef Burrito Bowl - 8 servings 

1 lb ground beef browned 

Taco seasoning

3 cups cilantro lime rice

I can black beans drained and rinsed 

1 1/2 cup frozen corn kernels

2 Tbsp butter

1 can diced tomatoes drained 

Diced red onion

Shredded cheese

Ripe olives

Sour cream

Chipotle ranch dressing

Prepare meat using directions on seasoning.  

Melt butter in skillet and add frozen corn.  Stir occasionally until corn begins to caramelize. 

Divide rice between 8 plates. 

Top with taco meat, black beans, and corn. 

Serve with toppings of your choice. We add red onion, shredded cheese, ripe olives and top with sour cream and/or Chipotle ranch dressing. 

Creamy Chicken and Orzo

 2 12-oz cans of chicken breast meat

1 tbsp olive oil

1/2 medium onion, diced

2 tsp minced garlic

1/2 tsp each of salt and pepper

1 can cream of chicken soup

2 1/2 cup chicken broth

1 1/2 cups orzo pasta

5 ounce bag of washed spinach

Drain chicken and set aside.

Saute onion and garlic in the olive oil in a large skillet until the onion is translucent.  

Add chicken and salt and pepper to taste (I did not add any salt)

Measure chicken stock in a 4 cup measure if available (or bowl). 

Add the soup and whisk to blend. 

Pour into skillet and bring to a boil, stirring occasionally.  Turn down heat and cover.  Continue to cook and stir for 10 minutes or until the orzo is tender.  

Stir in the spinach until it is wilted. 
Serve with shredded Parmesan cheese. 

  

Cheesy Potato Puffs

 Cheesy Potato Puffs - makes 24

2 cups mashed potatoes

3 eggs

1 cup shredded cheese, divided

1/4 cup green onions or chives

Salt and pepper

Mix together the potatoes, eggs, 3/4 cup cheese, onions, salt and pepper.

Spray a 24 mini muffin pan. 

Using the medium pampered chef scoop, place a rounded scoop of the mixture in each of the wells. Distribute any extra among the wells - they will be pretty full.

Top each with a little of the reserved cheese. 

Bake at 400 for 15-20 minutes, until golden brown and set.

Let sit for 5 minutes before removing from the pan. 

Serve with a dollop of sour cream and bacon bits. 

  

Creamy Chicken Salad

 (double quantities in parentheses)

3 (6) cups chicken, diced or shredded

3/4 (1 1/2) cup mayonnaise

1 1/2 (3) stalks celery diced

2 (4) green onions, chopped

1/4 (1/2) cup red onion diced

2 (4) tsp dijon mustard

1/2 (1) tsp salt

1/4 (1/2) tsp pepper

2 (4) Tbsp sweet pickle juice or pickle relish

Mix all together 

Ham and Cheese wraps

 1 cup mayonnaise

1 1/2 teaspoon sugar (might omit if using Miracle Whip)

1 teaspoon mustard

1/2 teaspoon celery seed

8 (taco size) flour tortillas

1 lb thin sliced ham

1 1/3 cup shredded cheese (could use slices)

lettuce leaves or shredded 

Mix together the mayo, sugar, mustard and celery seed. 

Spread over tortilla, later meat, cheese and lettuce.  Roll up.  Cut in half or slice into pinwheels.

Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender. 

Hash brown sausage and veg breakfast casserole

 20 ounces frozen hash browns, defrosted

1 pound sausage, cooked, crumbled and drained

1/4 cup finely diced onion

1 bell pepper (I use red) diced

2 cups shredded cheddar (divided)

8 eggs

1 1/3 cup milk

1 teaspoon seasoned salt

1/2 teaspoon pepper

Optional add-ins

1 can mushroom stems and pieces drained or 8 ounces fresh mushrooms sliced and sautéd

1/2 cup sliced black olives

1-2 cups chopped fresh spinach 

Preheat oven to 350. Grease a 9x13 pan with spray. 

Layer hash browns, cooked sausage, onions, pepper and 1 1/2 cup cheese. 

In large bowl, whisk together eggs, milk and seasoning. 

Pour over the hash brown mixture and top with remaining cheese. 

Bake 55-65 minutes or until set. 

Can cover with foil and refrigerate overnight. Remove from fridge 30 minutes before baking and may require additional 10-15 minutes. 

Can swap sausage for bacon or leave out the meat for a vegetable casserole.  

Red Lentil Soup

3 large carrots, shredded

1 medium yellow onion, diced 

3 celery ribs, diced

6 garlic cloves

1/4 cup olive oil

10 cups water

3 tablespoons vegetable base Better Than Bouillon

1 1/2 pound dry split red lentils

1 1/2 Tbsp paprika

1 tsp salt

Fresh ground pepper 

Sour cream for garnish

In a large pot, heat olive oil. Add the carrots, onion and celery and sauté about 5 - 7 minutes until carrots are tender. 

Add garlic and sauté 1 minute. 

Add broth, vegetable base, lentils, paprika, salt and pepper. 

Bring to a low simmer then cover halfway and allow to simmer 7-10 minutes until lentils are just soft. 

Cook longer if you want a softer texture. 

You can use immersion blender if desired to make a smoother soup. 

 Serve topped with a dollop of sour cream. 

Can add chopped spinach or kale at the end.