FOOD FRIDAY

24 Hour Breakfast Casserole

10 pieces of bread
2 cups grated cheddar

8 eggs (slightly beaten)

4 cups milk

1 tsp dry mustard

1 tsp salt
Dash cayenne pepper



Butter one side of the bread, trim the crust and cut in to 1 inch squares. Put the bread in a well greased 9 X 13 pan and cover with the cheese.Add the milk, salt, dry mustard and pepper to the eggs and beat. Pour over the bread and cheese, cover with foil and put in the refrigerator for 24 hours.


Preheat oven to 325, cooked covered with foil for 55 minutes. Then the last five minutes cook uncovered.

FOOD FRIDAY

Party Time Meat Balls
16 ounce can of jellied cranberry sauce
12 ounce bottle chili sauce
2 pound bag of frozen, pre-cooked, cocktail size meatballs (I use the store bought meatballs but you can make your own)

Combine chili sauce and jellied cranberry sauce in a large saucepan.  Cook over medium-low heat, stirring until smooth and well blended.   Place meatballs in crockpot, pouring sauce mixture over them.  Place cover on crock pot and cook for 3-4 hours on high.   Don't worry if you have some left over....they are good warmed up. 

HAPPY NEW YEAR!

FOOD FRIDAY

Cranberry Molded Salad
6 ounce box of raspberry Jell-O (sugar-free works fine)
1 cup boiling water
1 can whole cranberry sauce
16 ounce can crushed pineapple (not drained)
chopped walnuts (optional)
TOPPING
12 ounce container whipped cream cheese
small carton heavy whipping cream
In a large bowl mix Jell-O powder with boiling water until dissolved.
Add whole cranberry sauce, crushed pineapple and walnuts.  Mix well and then pour into a 9 x 13 pan or deep casserole dish.  Chill until firm.

Whip one cup heavy whipping cream until thickened and then mix in container of whipped cream cheese.  Spread over top of chilled Jell-O mixture and refrigerate until ready to serve.

FOOD FRIDAY

Sweet Dreams
½ pound butter
1½ cup brown sugar
2 cups flour
1 egg
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon vanilla
12 ounce package chocolate chips
1 cup chopped walnuts (optional)
powdered sugar
Cream the butter in a large mixing bowl.  Add brown sugar and egg, beat well.  In a smaller bowl, mix together flour, baking soda, salt, cinnamon and ginger.  Combine with butter mixture and mix in vanilla. Fold in chocolate ships and walnuts.  Chill for several hours.
Form dough into 1 inch balls, then roll in powdered sugar.  Place each dough ball on cookie sheet and bake at 375 degrees for 8 to 10 minutes. Makes approximately 6 dozen cookies.
NOTE: dough can be frozen and brought to room temperature as needed.

FOOD FRIDAY

Potluck Potato Casserole
2 pound bag frozen hash-brown potatoes, partially thawed
1 can cream of chicken soup
½ cup melted butter
salt & pepper
½ cup onion chopped
1 pint sour cream
2 cups grated cheddar cheese
TOPPING
2 cups crushed corn flakes
¼ cup melted butter
Mix all except topping ingredients.  Put into a buttered 9 x 13 baking pan.  Mix crushed corn flakes with melted butter and sprinkle on top.  Bake at 350 degrees for 45 minutes.

FOOD FRIDAY

HOLIDAY CRANBERRY QUICK BREAD
4 cups flour
2 cups granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
½ cup shortening
2 eggs
1 ¾ cups orange juice
2 tablespoons grated orange peel
2 cups chopped cranberries
1 cup chopped walnuts

In a large bowl mix flour, sugar, salt, baking powder & baking soda.  Cut in shortening until mixture resembles coarse crumbs.  In a separate bowl beat together the eggs, orange juice & orange peel. Mix until blended.  Stir into the flour mixture until flour is moistened.  Gently stir in the cranberries and walnuts.  Spoon batter into two greased & floured loaf pans.
Bake at 350 degrees for 55 minutes.  After baking, cool on wire racks for 15 minutes, then remove from pans to continue cooling.

You can also bake this in the smaller loaf pans for giving as gifts, etc before or during the holidays (just adjust baking time for the smaller pan).  This bread, tightly wrapped freezes well for several months.

FOOD FRIDAY

Left Overs on Black Friday

Depending on what you have left over....take a break from cooking and warm up the left overs. 
Hopefully you still have some pumpkin pie left over for dessert.  
Kick back and relax..........

FOOD FRIDAY

Chicken (Turkey) Enchilada Casserole

2-3 cups cooked, diced chicken or turkey
1 cup chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 cup chopped green chilies (mild, medium or hot)
1 can diced or stewed tomatoes
¼ cup salsa (mild, medium or hot)
1 can sliced olives (optional)
1 small carton of sour cream
12-15 corn tortillas torn into pieces
½  pound grated cheese

Mix all ingredients together except grated cheese.  Pour into a 9' x 11' baking pan.  Smooth mixture out and top with grated cheese. 
Bake at 350 degrees for 1 hour. 

This is a great way to use up that left over turkey that you're going to have over the holidays. 

FOOD FRIDAY

Baked Bean Quickie

1 pound ground beef
¼ cup chopped green pepper
½ cup minced onion
½ cup diced celery (or celery salt)
8 ounce can of tomato sauce
½ cup water
1 teaspoon dry mustard
2 tablespoons wine vinegar
½ cup brown sugar
2 cans pork & beans
garlic salt to flavor

After frying ground beef, drain grease and set aside.  Saute onion, green pepper & celery until tender.  Put all ingredients into an oven proof casserole dish and bake 45 minutes to 1 hour at 375 degrees.  This amount will serve 4-5 people.  This is very good left over & warmed up the next day.

NOTE~I use dried minced onion & dried green pepper flakes, especially when they are so expensive to buy fresh.

FOOD FRIDAY

Taco Soup
½ pound ground beef
¼ cup chopped onion
½ cup chopped green pepper
8 ounce can tomato sauce
1½ cup water
16 ounce can stewed or diced tomatoes
16 ounce kidney beans
1 envelope of taco seasoning
grated cheese & crumbled corn chips for topping

Brown the ground beef & onion then drain the fat.  Add water, green pepper, tomatoes, undrained kidney beans, tomato sauce & taco seasoning.  (I only use about ½ a package).  Simmer for at least 45-60 minutes.  Serve hot soup in bowls topped with grated cheese & crumbled corn chips.  You can also use sour cream as part of the topping. 

FOOD FRIDAY

CROCK POT APPLE BUTTER

Crock-pot full of apples, peeled, cored & quartered

2 cups apple cider or apple juice

2 cups granulated sugar

½ cup brown sugar

2-teaspoons ground cinnamon (you can use less)

¾ teaspoon ground cloves (optional)



1. Fill your crock-pot (5 or 4 quart) to 1 inch over the rim with prepared apples. I suggest using several different varieties for a good flavor. They will cook down considerably.


2. Add cider or apple juice and place lid on top of apples. If you have a vent window in your crock-pot lid, keep it closed for this step. Put on low and cook for 12 hours (I do this over night.)


3. In the morning, stir well; add the rest of the ingredients, stirring well again. Put the lid back on the crock-pot with the vent open or the lid tilted to the side to allow moisture out. Cook for 12 to 24 hours on low, stirring occasionally until mixture reaches the proper consistency. (To test put a small spoon full on a plate~liquid will not accumulate more than ¼ inch around edge of what you’ve placed on the plate when it’s completely done.)


4. Your apple butter should be a rich, dark brown when it’s done. Pour into clean, hot pint or half pint jars, place clean lids & rings on the jars and water bath for about 20 mins. Remove from water bath, place on towel and let the jars cool. The lids will seal as they cool.


5. For giving as tuck-in holiday gifts, unscrew the outer ring and place a piece of round holiday fabric on the jar top and replace the ring. Some ribbon or raffia sets it off nicely.

FOOD FRIDAY

As fall comes and goes and winter sets in, we'll be serving more soups including chili.  Here's a quick and easy recipe for the perfect side dish for chili~corn bread.

CORN BREAD
2 eggs
1cup sour cream
1/4 cup oil
1 14.75oz can of cream style corn
2 boxes Jiffy corn bread mix 8.5oz.
Butter a 9x13 pan.  Set a side.  In med. large bowl  beat the eggs. Add the sour cream,oil and creamed corn. Mix well.  Add 2 pkgs of the corn bread mix and mix well. Pour the batter into the 9x13 buttered pan and bake at 350 for 30 minutes. ... Test with toothpick in center of cornbread to see if it is done.   Good served with chicken chili, regular chili or Taco soup. Enjoy!

Food Friday

It's that time of the year when fresh garden produce is plentiful.  And in certain areas one thing that grows like weeds is zucchini.  Here's my favorite recipe for zucchini bread.

Zucchini Bread

3 eggs
1 cup oil (vegetable, canola but not olive oil)
2 cups peeled & grated zucchini
3 teaspoons vanilla
3 cups flour
2 cups granulated sugar
1 teaspoon salt (optional)
1 teaspoon baking soda
2 teaspoons cinnamon
2 tablespoons baking powder
1 cup chopped walnuts (optional)
Beat eggs until foamy. Add oil, sugar, zucchini  and vanilla. Mix lightly. Add sifted dry ingredients.  Mix together and pour into greased loaf pans. (This recipe should make two full size loaf pans or three smaller size loaf pans). Bake at 325 degrees for 50-60 mins.  The smaller pans will take about 50 mins.

FOOD FRIDAY

One of the things I love on the cruise ship is the chilled soup you can have as an appetizer before dinner.  This is one of my favorites.


Chilled Raspberry Soup

2 pints fresh raspberries, gently washed. Can use frozen but then use less sugar



2 cups sour cream-can be omitted which I do, but I do use it as a garnish-just a few dots on top.


1 cup whole milk


1 cup cold ginger ale


1/4 cup sugar


2 T triple sec (optional)


2 T fresh lemon juice






Reserve a few raspberries for garnish. In a blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a non-reactive bowl. Push through as much of the pulp as you can, leaving the seeds behind. A food mill makes it a lot easier. Whisk the remaining ingredients, except for reserved berries and ginger ale, into the puree. Cover and refrigerate until very cold. Add ginger ale just before serving. To serve, divide the soup among chilled bowls and garnish with the reserved raspberries and sour cream, if desired. Makes 6 servings.

FOOD FRIDAY

Here's a great recipe for a summer salad.  I had this at a family birthday party last week....I snagged the recipe to share with you. It's very good and can be made the night before or a couple hours before your event.

Grape Summer Salad

2 pounds each of red & green grapes
8 ounce container of sour cream
8 oz cream cheese
¼ cup sugar   
1 teaspoon vanilla

Wash the grapes well and remove from stems then place in large bowl.  Mix sour cream & cream cheese, adding sugar and vanilla.  Mix together with the grapes until all are coated.  
Topping: 1 cup chopped walnuts & 1 cup brown sugar mixed together & sprinkled over the top of the grape mixture.

Refrigerate for at least 2 hours before serving. Enjoy

FOOD FRIDAY

Don't faint....I haven't posted one for months.  But I mentioned on Facebook that I was going to make Chicken Pot Pie from a recipe I got from Robin in Tampa, FL.   Several people emailed me asking for the recipe so I posted it on FB and decided to post it here too.  So here goes;

Robin's Chicken Pot Pie

1 package frozen pie crust (unless you can make your own)



1 jar/can chicken gravy


3 cups cooked (frozen) mixed vegetables


2 cans (4.5 oz) canned chicken~ drained (I just bought a package boneless skinless chicken tenders, boiled them, let them cool & cut them into chunks).



Let pie crust stand at room temperature to thaw.


Combine gravy, veggies, cut up chicken & spoon into bottom pie crust.


Smooth out,  add top crust, pressing edges to seal.


After I cut some vent slits I covered top crust with a thin coat of butter.


Also put narrow strips of foil around the crust edge so it wouldn't burn.


Bake at 400* for 45 mins. Yummm !!!!



The left overs are good too.    Thanks again Robin for sharing this great recipe for some good old comfort food.

FOOD FRIDAY

Here's a great way to use up some of that left-over turkey

Chicken (or turkey) Enchilada Casserole

3 cups diced, cooked chicken or turkey
1 cup chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 small can mild chopped green chilies
1 can cooked, diced tomatoes (partially drained)
¼ cup salsa
1 small can sliced olives
1 small carton sour cream
12-15 tortillas, torn into bite size pieces.

Mix all of these ingredients together and pour into 9 inch by 11 inch baking pan (I spray with Pam first for easy cleaning). Sprinkle ½ pound grated cheese over the top of this mixture.

Bake at 350 degrees for 1 hour if using corn tortillas, a little longer if using flour tortillas.

FOOD FRIDAY

Better late than never~it's been a wild week. But here's a simple recipe, great for a Saturday evening supper and if there's any left over~it's even better warmed up.

Taco Soup

1 pound ground beef
1/4 cup chopped onion
1/2 cup chopped green pepper (I use dried)
1 eight ounce can tomato sauce
1 sixteen ounce can diced tomatoes
1 & 1/2 cup water (I use the water after rinsing out the tomato sauce & tomatoes)
1 sixteen ounce can kidney beans
1 envelope Taco seasoning

Brown hamburger and onion, drain fat. To a large sauce pan add water, green peppers, tomato sauce, diced tomatoes, undrained beans, taco seasoning and hamburger mixture. Simmer for at least an hour. After spooning into soup bowls sprinkle with grated cheese and add crumbled tortilla chips. Enjoy.

Note: if you want a less spicy flavor just use half a package of taco seasoning.

FOOD FRIDAY

This is another recipe that I've shared before. But it's so good and very easy, a great thing to throw together for a winter evening's supper.

Baked Bean Quickie

1 pound ground beef
1/4 cup chopped sweet green pepper (I use the dried flakes)
1/2 cup minced onion (again I use the dried minced)
1/2 cup diced celery (optional)
1 eight ounce can of tomato sauce
1/c cup water
1 clove garlic, minced (garlic salt or powder can be used)
1 teaspoon dry mustard
1/2 teaspoon thyme
2 tablespoons wine vinegar
1/c cup brown sugar
2 regular size cans of pork and beans (such as VanCamps, S & W, or B & M)

Brown ground beef in skillet until done, drain grease. Saute onions, green peppers and celery until tender. In a large bowl add all ingredients (including cooked ground beef) and mix well. Pour into oven proof casserole dish and bake for 45 minutes to 1 hour at 375*. This stuff is so good! It's even better on day two (if there's any left) reheated. Come on guys....even you can make this one and who doesn't love Pork & Beans?

FOOD FRIDAY

Baked Spaghetti

This is so good and another way to serve spaghetti. Just make the spaghetti however you normally make it. But then combine the cooked spaghetti and your sauce in a large bowl until it's mixed thoroughly. Spray a 9 x 13 baking pan with Pam and pour the spaghetti mixture into the pan, evenly. Top with 1 cup grated mild Cheddar cheese and bake at 350* for 30 minutes or until heated through and cheese is bubbly.

Add some garlic bread, a veggie or salad and you have a wonderful Fall evening meal.

This could be made in a smaller quanity and baked in a smaller pan for, say two or three servings.