Brownie Trifle

This is a delicious and decadent recipe from my friend, Rebecca. Its SO tasty!

1 pkg brownies made according to directions
2 pkg white chocolate pudding, prepared only using 3 cups milk for the 2 pkgs (instead of 4)
2 containers whipped topping
2 candy bars chopped

Cut the brownies into small squares and use half layering in a trifle bowl. Top with half of the white chocolate pudding. Top with 1 container whipped topping. Sprinkle 1 chopped candy bar. Repeat. I used Butterfingers but you really could use anything.

Ham 'N' Potato Bake

2 lbs red potatoes, peeled and cubed
1/2 c. green pepper
1 Tbsp canola oil
1/4 tsp each pepper and dried thyme
1 c. + 2 Tbsp shredded cheese
1 1/2 lbs ham cubes
1/4 c. fresh parsley
1 c. chopped onion
1/2 c. sweet red potatoes
1/3 c. all-purpose flour
2 cans fat-free evaporated milk
2 Tbsp dijon mustard
1 pkg frzn carrots, cooked and drained

Cook potatoes in water until tender; drain. In a large nonskillet, saute onion and peppers in oil until tender. Stir in flour, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in 1 c. cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots, and parsley. Transfer to a 3 qt baking dish coated with nonstick cooking spray. Cover and bake @ 400 degrees for 20 minutes. Uncover; bake for 10 minutes longer. Sprinkle with remaining cheese.

Chicken Divine

4 chicken breasts, boiled and cubed
1 16-oz frzn brocolli, thawed
2 cans cream of chicken soup
1 c. mayo
1 Tbsp lemon juice
1 c. grated cheese
1 1/4 tsp. curry powder
1 1/4 c. milk

Place chicken cubes in a 9 x 13. Cover with one large pckg frzn broccoli. Combine remaining ingredients and pour over chicken and broccoli. Sprinkle with croutons.

Bake at 350 degrees for 30 minutes.

Cheese and Broccoli Soup

• 6 large carrots
• 1 medium cauliflower
• 1 stalk broccoli
• 3 quarts chicken broth
• 2 chicken bouillon cubes
• 3 cubes butter
• 1 1/2 cups flour
• 1 large jar Cheese Whiz
  

Cut up veggie’s and simmer in broth for 25 minutes. Add bouillon cubes. In another pan melt butter. Add flour and stir until thick and bubbly. Add this to veggie pan. Once this is all stirred in add cheese whiz. Simmer until cheese whiz is melted.

Chicken Barley Soup

• 8 Cups water
• 2 cans Cream of Chicken
• 1 Cup carrots
• 1 Cup celery
• 1 onion
• 1/3 Cup Barley (quick cook)
• 2 to 3 boneless, skinless chicken breasts
  

Boil chicken in 8 cups water until cooked. Shred chicken into bite size pieces. Using the same water, add cream of chicken, barley and chopped carrots, celery and onion. Bring to a boil and stir. Cover and reduce heat to simmer. Let sit for 30 minutes. Add salt and pepper to taste.

Pioneer Stew

• 1 large can kidney beans (drained)
• 1 1/2 tsp chili powder
• 3 Cups water
• 1 large can crushed tomatoes
• chopped onion
• 1 lb ground beef, browned
• 1 can whole kernel corn (drained)
• 1 tsp salt
• 2 bay leaves
  

Add all of the ingredients into a large pot and simmer for 20 minutes. Remove the bay leaves and serve with shredded cheese sprinkled on top. This may be done in a crock-pot as well.

Corn Chip Casserole

I got this recipe from my mother-in-law; it's one of my husband's favorite meals.

Preheat oven to 350.

1lb. of lean ground beef
Fry this with small onion, diced, and 2 cloves of garlic.
Season with salt and pepper.
Add 15 oz. can of tomato sauce, and a cup of corn.
Heat through in the frying pan. Set aside.

Mix together 1 cup of cottage cheese, 1 cup of sour cream, 1~ 4 oz. can of diced green chilies, and a cup of sliced black olives. Set this aside.

Crush about 8 oz. of corn tortilla chips in the bottom of a 9x13" pan. Spread evenly. Top with the meat sauce, then the cheese mixture. Grate 1/2 lb. of Monterrey Jack cheese evenly over the top. Sprinkle a few olives over this.

Bake about 40 minutes until hot and bubbling.
Serves about 8 people

Chicken and Wild Rice Soup

5 2/3 c. water
1 pkg long grain and wild rice mix (4.3 oz)
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. chopped onion
2 cans cream of chicken soup
1 c. cubed cooked chicken

In a large saucepan, combine water, rice with seasoning pack and soup mix. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Stir in celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer until rice and veggies are tender.

Ham (or Spam) and Potato Casserole

3-6 large potatoes OR 3 c. reconstituted potato slices
1 cup (or can of spam), chopped ham
2 small onions, chopped or dash of onion powder
Cheddar cheese, grated

Sauce:
3 Tbsp. butter
2 Tbsp. flour
1 cup beef bouillon, reconstituted (1 tsp. bouillon in 1 cup water)
1/2 cup sour cream ( I use light)
1 tsp Worcestershire sauce
3 drops Tabasco sauce

Cook Potatoes in boiling salted water for approx. 20 minutes until tender. Melt butter in saucepan; add flour, stirring constantly. Cook 3 minutes. Add bouillon, sour cream, Worcestershire sauce, and Toabasco sauce. Stir well. Cook until thick. Arrange potatoes, ham, and onion in casserole dish. Pour sauce over top. Sprinkle with Cheddar cheese. Bake at 350 for 30 minutes. Serves 6.

* I use 3 large potatoes because I like to have more sauce. And I use the Farmland cooked and cubed ham so it makes things quick and easy. I have never tried the Spam, but one of these days I will brave it. We have a couple cans for food storage because that stuff can last up to 60 years! I am sure it would taste just fine either way. But the ham is my favorite!

Tuna Noodle Casserole

• 1 can tuna, drained
  
• 1 can Cream of Mushroom
• 1 Tbsp lemon juice
• 4 Cups (uncooked) egg noodles
• 1 Cup grated cheddar cheese

Cook egg noodles. Mix everything together and top with the cheese. Bake, covered, at 350° for 30 minutes.

Tortilla Soup (white chili)

• 3-4 cans white (Great Northern) beans, drained
• 1 can green enchilada sauce
• 1 can green chilis
• 1 jar Pace Picante sauce
• 1-2 small bags shredded Monterey Jack cheese

Throw everything in the crock pot. Cook for several hours. Serve with tortillas or tortilla chips.

Potato Bacon Soup

This is Jesse's favorite soup!

1 can chicken broth
4 potatoes, peeled and cubed
2 cans corn kernels
2 cans cream of corn
4 slices bacon, crumbled
1 c. milk
salt and pepper to taste

Place chicken broth and potatoes in a pot. Bring to a boil. Cover and simmer for 15 minutes. While simmering, cook bacon and crumble. Add corn and bacon. Cook over medium heat for 30 minutes. Add milk, salt, and pepper. Cook for an additional 10 minutes on medium heat.

Serve with hot corn bread.

June's theme!

Its a tie!!!

We'll be doing
Casseroles & Soups
for the month of June!