This recipe will CHANGE YOUR LIFE! I'm not even kidding!
I had these a few weeks ago for a church activity, and I have been thinking about them ever since! The recipe is easy to double (or triple) so you can feed a lot of people if necessary, and everyone will enjoy them!
I finally snagged the recipe and made them for my son's birthday last night. They are a crowd pleaser! And they are so so easy!
Ingredients:
1 12 count package Kings Hawaiian Rolls (or any dinner roll)
1/2 cup butter melted
1/2 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes
1 tsp worcheshire sauce
1 package swiss cheese***
12-16oz thin sliced ham***
Directions:
Put ham and cheese on sliced rolls
Mix all other ingredients and spoon over sammies.
Let set overnight or several hours (I didn't even do this part and they were still fantastic!)
Bake on 350 for 15 min before serving
That is IT!
Complete the meal:
I served these with a pasta salad and Jello. :)
*** When I made mine, I made half the sandwiches with ham and swiss (as called for) and the other half with turkey and havarti. The turkey ones were my fav!
Friday, January 20, 2012
Wednesday, January 18, 2012
Potato Casserole
A.K.A Funeral Potatoes. I hate referring to them that way, so in our house it is Potato Casserole! I know there are a million different takes on this dish, here is how my little family likes them.
5 cups frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 can cream style corn
Salt and Pepper to taste
topping:
~ 3 cups frosted flakes crushed
3 tablespoons of butter
Mix everything together in a casserole dish. Melt butter and add to frosted flakes to make topping and sprinkle evenly over casserole. Bake at 350 for about 25 minutes, until it is warm and bubbly and the frosted flakes are lightly toasted.
I like to make this as the main dish and add a green veggie and a bright fruit for one of our "meatless" meal nights. I also like it because I can put it together a couple days in advance and then just keep it in the fridge until the night I want it!
5 cups frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 can cream style corn
Salt and Pepper to taste
topping:
~ 3 cups frosted flakes crushed
3 tablespoons of butter
Mix everything together in a casserole dish. Melt butter and add to frosted flakes to make topping and sprinkle evenly over casserole. Bake at 350 for about 25 minutes, until it is warm and bubbly and the frosted flakes are lightly toasted.
I like to make this as the main dish and add a green veggie and a bright fruit for one of our "meatless" meal nights. I also like it because I can put it together a couple days in advance and then just keep it in the fridge until the night I want it!
Monday, January 9, 2012
Soup,Bean, and Rice
Okay this is a really quick throw together meal. It is good for lunches or dinners. and you can have it all in your storage!!
Ingriedients
1 can condensed soup of your choice.
-I use Nacho Cheese, Cheddar Cheese, Cream of Chicken, or Cream of Mushroom
1 can beans of your choice
-Which beans depends on wich soup so here is the grouping...
Nacho Chees = black beans
Cheddar Cheese = navy beans/ great northern beans
Cream of Chicken/Mushroom = navy beans/ great northern beans
(in general we preferre navy beans over great northern, but it is a personal thing!)
2 cups white rice cooked with 3 cups water
I cook my rice in a sauce pan on the stove. I make the soup with about half the liquid called for and usually use milk instead of water. Once the soup is well blended rinse the beans and add them to the soup. Put hot soup and beans over the rice and WalLa! dinner! add fruit of your choice and call it a meal!
Ingriedients
1 can condensed soup of your choice.
-I use Nacho Cheese, Cheddar Cheese, Cream of Chicken, or Cream of Mushroom
1 can beans of your choice
-Which beans depends on wich soup so here is the grouping...
Nacho Chees = black beans
Cheddar Cheese = navy beans/ great northern beans
Cream of Chicken/Mushroom = navy beans/ great northern beans
(in general we preferre navy beans over great northern, but it is a personal thing!)
2 cups white rice cooked with 3 cups water
I cook my rice in a sauce pan on the stove. I make the soup with about half the liquid called for and usually use milk instead of water. Once the soup is well blended rinse the beans and add them to the soup. Put hot soup and beans over the rice and WalLa! dinner! add fruit of your choice and call it a meal!
Wednesday, November 2, 2011
Bean Casserole
Alright so I made this one up last week during my cooking spree. We had it last night for dinner and really liked it. I am already considering some variations, but I will post the basic recipe here. Give it a try and let me know what improvements you make! I like that it all goes in one dish and that all the ingredients can be in your food storage cupboard!
1 can black beans
1 can kidney beans
1 can corn or mexicorn
1 can Campbell's nacho cheese soup
1/2 can milk
1 package Mexican or Spanish rice
I used a small casserole dish but this made enough for all for of us dinner last night and probably lunch today. Mix soup and milk in casserole dish, leave fairly thick. Drain and rinse beans drain corn add too soup. Prepare rice according to package and then spread over casserole. Bake at 350 for 20-30 minutes or until the soup is bubbly. Remove from oven let set for a few minutes and serve with corn chips. Enjoy!!
1 can black beans
1 can kidney beans
1 can corn or mexicorn
1 can Campbell's nacho cheese soup
1/2 can milk
1 package Mexican or Spanish rice
I used a small casserole dish but this made enough for all for of us dinner last night and probably lunch today. Mix soup and milk in casserole dish, leave fairly thick. Drain and rinse beans drain corn add too soup. Prepare rice according to package and then spread over casserole. Bake at 350 for 20-30 minutes or until the soup is bubbly. Remove from oven let set for a few minutes and serve with corn chips. Enjoy!!
Friday, October 28, 2011
Taco Soup
I can't believe I have not already put this on here! We love this recipe! It is quick, easy, can be frozen, made for large or small groups, vegetarian or with meat, and can be completely kept in food storage.
2 cans kidney beans
2 cans black beans
2 cans mexicorn
1 can tomato sauce
1 can Mexican stewed tomatoes
1 packet taco seasoning
1 lbs ground beef or ground turkey
other nice additions:
1 small can chopped olives
1 small onion chopped and sauteed
Brown hamburger and season lightly as if for tacos. Combine tomato sauce and taco seasoning in stew pan or crock pot add all other ingredients and warm through. This is really good the second day because it gets thicker. We eat our with shredded cheese and corn chips. For vegetarian just leave out the ground meat.
Note: This freezes really well and stays good for a couple months if well bagged or in tight tupperware.
2 cans kidney beans
2 cans black beans
2 cans mexicorn
1 can tomato sauce
1 can Mexican stewed tomatoes
1 packet taco seasoning
1 lbs ground beef or ground turkey
other nice additions:
1 small can chopped olives
1 small onion chopped and sauteed
Brown hamburger and season lightly as if for tacos. Combine tomato sauce and taco seasoning in stew pan or crock pot add all other ingredients and warm through. This is really good the second day because it gets thicker. We eat our with shredded cheese and corn chips. For vegetarian just leave out the ground meat.
Note: This freezes really well and stays good for a couple months if well bagged or in tight tupperware.
Potato Corn Chowder
This little soup I first heard about from my mom. A friend brought it to her last fall when she was very very sick with shingles. She used pre-made soups and it is very simple, convenient, and and delicious.
Quick version:
One can Potato soup + one can Cream style corn
Warm potato soup according to package and add cream corn and warm to preference.
From Scratch Version:
Six potatoes
4 cups water
6 strips of bacon (i used turkey)
1/4 cup of margarine or butter
3 tablespoons flour
1 cup milk
Nature Seasoning to taste
Salt and Pepper to taste
2 cans cream style corn
(I also think celery would be a nice addition, but I didn't have any on hand.)
Peel and cube potatoes. Boil until soft in 4 cups of water. Cook the bacon and cut into small strips. Melt butter in a separate sauce pan and add flour creating a thick paste ( the thicker you want your soup the thicker and drier you should make this paste by adding more flour) add seasonings to the paste. Add milk to paste stirring continuously once it has smoothed and thickened add to potatoes. Add bacon and cream corn and stir steadily on medium low heat until it reaches desired thickness. Serve and enjoy!!
Quick version:
One can Potato soup + one can Cream style corn
Warm potato soup according to package and add cream corn and warm to preference.
From Scratch Version:
Six potatoes
4 cups water
6 strips of bacon (i used turkey)
1/4 cup of margarine or butter
3 tablespoons flour
1 cup milk
Nature Seasoning to taste
Salt and Pepper to taste
2 cans cream style corn
(I also think celery would be a nice addition, but I didn't have any on hand.)
Peel and cube potatoes. Boil until soft in 4 cups of water. Cook the bacon and cut into small strips. Melt butter in a separate sauce pan and add flour creating a thick paste ( the thicker you want your soup the thicker and drier you should make this paste by adding more flour) add seasonings to the paste. Add milk to paste stirring continuously once it has smoothed and thickened add to potatoes. Add bacon and cream corn and stir steadily on medium low heat until it reaches desired thickness. Serve and enjoy!!
Cooking for the week and making it up as I go.
So today, I woke up in the mood to cook! Matt is going to be working extra hours for the next few weeks and I don't to get behind and start eating out. So I cooked all day! I made two casseroles, 2 meals worth of potato/corn chowder, 2 meals worth of white chicken chili, two loaves of bread, and baked oatmeal for dinner tonight! I froze one casserole and half of each soup and will freeze one loaf of bread. Having 3 meals frozen and 3 in the fridge improves my outlook vastly!!
The fun part of this was I made up a couple recipes as I went. Yup, I invented a Bean and Rice casserole and the potato/corn chowder I improvised from scratch rather than using premade soups. I will post both the recipes for the potato/corn chowder. I think I may hold off on posting the bean/rice casserole til after we eat it. It smelled really good but we are not eating it til tomorrow.
Last week we discovered that having frozen flat bread pizza crusts in the freezer is a kin to having premade frozen pizzas on hand and taste a whole lot better. So tomorrow I plan to make some more pizza crusts to freeze. Keeping cheese, pepperoni, and pizza sauce on hand is easy and in expensive.
Here's to planning ahead and hoping my latest inventions are edible!! LOL
The fun part of this was I made up a couple recipes as I went. Yup, I invented a Bean and Rice casserole and the potato/corn chowder I improvised from scratch rather than using premade soups. I will post both the recipes for the potato/corn chowder. I think I may hold off on posting the bean/rice casserole til after we eat it. It smelled really good but we are not eating it til tomorrow.
Last week we discovered that having frozen flat bread pizza crusts in the freezer is a kin to having premade frozen pizzas on hand and taste a whole lot better. So tomorrow I plan to make some more pizza crusts to freeze. Keeping cheese, pepperoni, and pizza sauce on hand is easy and in expensive.
Here's to planning ahead and hoping my latest inventions are edible!! LOL
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