Texas Trash Warm Bean Dip

This delicious dip quickly became one of our favorite Mexican appetizers!  Interestingly enough, it just happened to pop up on one of the facebook recipe pages Aaron follows, so we decided to try it.  It is DELISH!  If you like it spicy, feel free to add a can of chopped green chiles to the mixture, or substitute spicy jalapeno refried beans for the regular.  :-)

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces each) refried beans
1 packet (1/4 cup) taco seasoning
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese

Preheat oven to 350.  Mix cream cheese and sour cream together in a large bowl.  Stir in refried beans until combined.  Stir in taco seasoning.

Spray a 9x13 baking dish wih nonstick cooking spray, and spread mixture evenly in pan.  Sprinkle both cheeses over the top.  Bake in preheated oven for 25-30 minutes, or until cheese is melted and slightly browned around edges.  Serve with tortilla chips.   

Million Dollar Spaghetti

Love this recipe! So delicious and easy! Try it for yourself you won't be disappointed!

Ingredients:

• 1 lb. of Ground Beef
• 1 can of Spaghetti Sauce
• 8 oz of Cream Cheese
• 1/4 cup of Sour Cream
• 1/2 lb. of Cottage Cheese
• Whole Stick of Butter
• 8 oz. of Noodles
• Bag of Sharp Chedder Cheese (I don't always have this on hand so I just use what I have, which is normal cheese that my kids like to eat!)

Directions:

1. Preheat your oven to 350 degrees. Boil your noodles. Once they are cooked, drain them and set aside. While the noodles are boiling, Mix up the cream cheese, sour cream and cottage cheese with a blender (or in your mixer). Make sure that it is mixed really well.
2. Cook your meat. Once it is browned, drain it. Pour spaghetti sauce over the meat.
3. Take a few slices of butter and put that in the bottom of your casserole pan.
4. Layer HALF of your noodles into the pan. Next, Spread the cheese mixture over the noodles. Then put the other half of your noodles on top and put a few more slices of butter on the noodles.
5. Now pour the red sauce on top and spread that out. Place it in your oven and cook for 30 minutes.
6. After 30 minutes, take out the spaghetti and top it with cheese. Then put it back into the oven for another 15 minutes.
7. Enjoy!!

source: http://ashleykaitlin.blogspot.com

Chicken Enchiladas

Aaron's friend gave him this recipe forever ago, and I don't know why we haven't posted it until now! Anyway, the are delicious, you really should try them!

Ingredients:

3-4 Chicken Breasts - Cooked
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 can chopped Olives
1 can diced green chilies
1-2 cups grated cheese
1 cup sour cream
1 can enchilada sauce
10 tortillas

Directions:

• Mix all ingredients and about half of the cheese
• Roll the sauce and chicken up in the tortillas
• Cover with remaining sauce and top with remaining cheese
• Cook at 350 degrees for about 1/2 hour - or until bubbly

AMAZING Cheesy Cauliflower

Oh, yes, this is a vegetable dish, but don't let the "cauliflower" in the title fool you. It is probably the most unhealthy vegetable you have ever eaten. It has enough fat and calories in the sauce to cancel out even the most minute amount of nutritional value you may receive from the cauliflower. That being said, this is one of our absolute most favorite, tasty vegetable side dishes we have ever made. Enjoy!

 

1 head cauliflower

salt and pepper to taste

1/2 cup chopped onion

2 Tablespoons butter

1 cup mayonnaise

1 cup grated cheddar cheese

 

Place whole cauliflower in a large stockpot. Add water to cover. Cook until tender (about 30 minutes). - (or you may steam in microwave instead if desired). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside. In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Place under broiler in oven until lightly browned. Set on bed of greens if desired, and serve immediately.

Yield: 6 servings

Source: The Essential Mormon Cookbook

Lasagna

So I decided that I really had to write this one down before I couldn't read the recipe anymore. I have made it so much that my recipe is really starting to show it. It's like that one page in a cookbook that is splattered and stained and the pages are sticky.... you just know that is the best recipe in the book. I hope you enjoy... because I know we will!

Ingredients:

1 lb hamburger

about 1/2 cup chopped onion (1 small onion)

Spaghetti Sauce (at least 28 oz.) - I usually use more

1 lb. Cottage Cheese

1 lb. Grated Mozzarella cheese

9 lasagna noodles

Directions:

Brown your hamburger and onion together. When meat is cooked add your spaghetti sauce to the pan and remove from heat. Set aside 1 cup of the sauce.

Spray the bottom of a 9 x 13 pan. Put a little sauce into the bottom of your pan. Place 3 noodles into the bottom of your pan.

Now layer your lasagna: 1/2 of the cottage cheese, then 1/2 of the grated cheese. then half of the sauce. Add 3 more noodles and repeat with the rest of your cottage cheese, grated cheese and sauce. Place 3 noodles on top and top with your 1 cup of reserved sauce. Top with a little extra mozzarella and Parmesan cheese.

Cover with foil and bake at 350 degrees for one hour

Hamburger Noodle Casserole

This is an easy version of "Homemade Hamburger Helper." It doesn't take very long, and you know exactly what's in it, without having to worry about preservatives and additives, etc. You can even make this in a lighter version by using reduced fat or fat free cream cheese, ricotta, sour cream and cheddar cheese, as noted below. This makes a great weeknight family entree.

5 cups uncooked egg noodles
1-1/2 pounds lean ground beef
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce (we actually thought it looked a little dry when we made it the first time, so we added an additional 1/2 can or so.)
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese (reduced fat or fat free if preferred)
1 cup ricotta cheese (reduced fat or fat free if preferred)
1/4 cup sour cream (reduced fat or fat free if preferred)
3 green onions, thinly sliced, divided
2/3 cup shredded cheddar cheese (more if you like it really cheesy. Again, low fat, if desired)

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt, and pepper; heat through. Drain noodles; stir into beef mixture.

In a small bowl, beat the cream cheese, ricotta cheese, and sour cream until well blended. Stir in half of the onions.

Spoon half of the noodle mixture into a 9x13 baking dish coated with cooking spray. Top with the cheese mixture and remaining noodle mixture.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake for 5-10 minutes longer or until thoroughly heated and the cheese is melted. Sprinkle with the remaining green onions.

Yield: Approx. 10 servings

Source: TOH Most Requested Recipes

Chicken and Dumpling Casserole

Heather and I love warm, rich comfort food on a cold, snowy winter night. On just such a night a while ago, we gave this recipe a try. Absolutely delicious. Heather especially loved it because she is a big fan of basil, and this recipe has a lot of it!

1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas (we happened to have frozen peas and carrots on hand, it worked great.)
4 cups cubed cooked chicken

Dumplings:
2 cups bisquick
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth and bring to a boil. Cook and stir for 1 minute; reduce heat. Add the peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 inch baking dish.

For dumplings: in a small bowl combine bisquick and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. 6-8 servings.

Source: TOH Most Requested Recipes.

Upside-Down Pizza

This is a delicious twist on pizza. Give it a try, your kids will love it!

Ingredients

1/2 lb. ground beef
1/2 lb. Italian sausage
1 onion, chopped
1 tsp. minced garlic
1 jar pizza sauce
1 can mushrooms
1 can olives, sliced
favorite pizza toppings (pepperoni, Canadian bacon, etc.)
1 C. shredded mozzarella cheese, divided
1 C. grated Parmesan cheese, divided
1 can refrigerated crescent rolls

Directions

1. Preheat oven to 350 degrees.




2. Brown beef, sausage, onion and garlic in large saucepan over medium high hear. Once browned, drain fat and stir in pizza sauce.




3. In a 9X13 inch baking dish, spread a layer of sauce and pizza toppings. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and pizza toppings and the rest of the cheese.




4. Top with crescent rolls, pinching seams together. Bake for 20-30 minutes, or until rolls are golden brown.

source: A Little Yummy for Your Tummy cookbook put out by the FCCLA in Grangeville Idaho

Slow Cooker Tamale Pie

Ok, so I (Aaron) really like southwestern tex-mexy (is that a word?) type food. Tamale pie is one of my favorites. I have been looking for an easy and tasty tamale pie recipe for a long time, (i've tried a BUNCH, but they were always "missing" something) but never really found one. . . until now. I was flipping through this month's (August/September 2010 issue) Taste of Home, and there on the contest page this first-place award winning Tamale Pie in the SLOW COOKER jumped out and slap-a-lapped me in the face! Who would have thought you could make Tamale Pie in the slow cooker?? Those of you who know me know that the crock pot and I have a very special relationship. It's awesome. Throw all your ingredients in the pot in the morning, no dishes after dinner time, the house smells great all day, tasty food, no fuss (especially if you use those coolio slow cooker liners)! So we had this tamale pie tonight and it was DEE-LISH, and it wasn't missing anything! The best part is that it uses a ton of pantry staples so that most people have on hand! :-) Hope you all enjoy!

1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained (we didn't have this, so we used one 14-1/2 ounce can of diced tomatoes and one small can of mild diced green chilies).
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg. (8-1/2 oz.) corn bread/muffin mix (we used "Jiffy" corn muffin mix)
2 eggs
1 cup (4 oz.) shredded Mexican cheese blend (we had cheddar jack on hand, worked great)
Sour Cream and additional minced fresh cilantro for garnish (optional)


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 quart slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.


Source: Taste of Home (August/September 2010)

Chicken Pot Pie or "Pea Pie"

I have never had a pot pie like this. It's a recipe from Heather's family, and absolutely delicious. This is real, down home, comforting country cookin'. It may sound a little weird at first, but it is one of my favorite things that Heather makes.

1/2 pound ground pork sausage
1/4 cup butter
1/3 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1-3/4 cup chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 10 ounce bag frozen peas
1 package refrigerated pie pastry (one crust)

Brown sausage in a large skillet. When cooked, remove sausage from skillet with slotted spoon and set aside, reserving drippings in skillet. Add butter to drippings. When butter is melted, add flour, salt and pepper. Cook and stir until flour is slightly browned. Add chicken broth and milk and stir until mixture is thick and creamy. Add cooked sausage, chicken and peas to sauce and stir gently. Spoon mixture into 2-1/2 or 3 quart casserole dish, and top with pie pastry. Flute edges as desired and cut a few small slits in crust for steam to escape. Bake at 425 for 30 minutes or until crust is golden brown.

Hash Brown Quiche

This breakfast dish is really different, and its a nice change from a traditional ham and cheese omlette! The eggs and potatoes bake up light and fluffy, and are soooo good!

8 shredded hash brown potato patties
1/2 cup butter melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt

Place hash brown potato patties in a greased 9x13-inch pan. Pour melted butter evenly over the surface of the patties. Bake at 350 for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl, beat eggs, milk or cream, and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes. Serves 8.


Source: The Essential Mormon Cookbook

Shepherd's Pie

This is a quick and easy recipe that tastes delicious.

1 pound ground beef
1 tablespoon Olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can cut green beans, drained
1 (10 3/4 ounce) can tomato soup
6 potatoes, peeled, boiled and mashed
1/2 cup milk
1 teaspoon salt
2 cups grated cheddar cheese

Brown ground beef in olive oil. Add onion, salt and pepper and saute until onion is tender. Put into a greased 9x13 inch baking dish. Top with drained green beans. Spread tomato soup over beans. Combine mashed potatoes, milk and salt. Mix well. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees for about 30 minutes.

Makes 6 servings.

Tips: For easier assembly, add the green beans and tomato soup into the meat and stir all together before placing in baking dish. Also, make about 6 servings of instant mashed potatoes for a faster and easier topping.


source: The Essential Mormon Cookbook

Tater Tot Casserole

Since these recipes will be for our kids someday, we wanted to post some easy, simple recipes that our kids will be able to use for quick and easy meals. We love our version of tater tot casserole, and it's really easy to make.

1 pound ground beef
1 can (14.5 oz) green beans, drained
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup grated cheese
Seasoned Salt
Tater Tots

Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

Tip: For a creamier sauce add additional cream of mushroom soup.

Doritos Chicken Casserole

Ok, so when I first watched Heather make this recipe when we were newly married, I was TOTALLY weirded out! It looked kinda gross, but the flavor was awesome! In fact, when Lilly was just a baby and was starting solids, this was one of the first foods we ground up for her in the baby food grinder. She LOOOOVED it. She ate two bowlfuls! Anyhow, it looks weird but it's yummy, and a great way to use up leftover chicken!

3 chicken breasts, cooked and cubed
1 cup smashed doritos (any flavor, but we like "Nacho Cheesier")
2 cans cream of mushroom soup
1 small can chopped green chilies
1 small can chopped olives
1 cup Monterey Jack Cheese (Cheddar cheese or whatever you have on hand also works great!)

Mix all ingredients in a casserole dish
Top with extra cheese and some parmesan Cheese, if desired

Bake at 350 for 30 minutes.