If You Know An Engineer . . .

and you want them to cook . . . try this site:

http://www.cookingforengineers.com/

I love the chart at the bottom of each recipe!  :o)

Genius!

Rice and Eggs happiness

So a teacher at school walks over to the microwave in the cafeteria and says: I need to heat up my rice and eggs.  I say:  Mmmm - that sounds good!  How do you make it?  

The teachers then look at me like I have lobsters crawling out of my ears!  Am I the only one that's never heard of this?  After she told me what was in it I ran home to make it (not literally that very second - and no I didn't actually run home - I probably could - but I'd have to go through a pretty scary place in town - so I'd rather not.)  So anyway - it was delicious!!!!!!!!!  And my family loved it!!!.

Basically you cook some rice.  Then you start making scrambled eggs.  Just before the eggs firm up - throw in the rice - some cheese - and some crumbled up bacon (or whatever kind of meat really sounds good).  Then just mix it together while it sets and then serve and eat it.  It helps to get all the other ingredients ready while the rice is cooking so it's ready to throw in at just that perfect moment.  Mmmmm . . . tasty and fairly cheap!  My kind of meal.

Salsa Chicken Rice Casserole

Mmmmm!  Yum!  This is what we had last night for dinner.  It was so homey and tasty!  I cheated a little and used canned chicken and just Cheddar cheese I had on hand.  No onion either.  But it was still good.  It would be really good using one of those deli roasted rotisserie chickens.  Late in the evening if there are some leftover at the store they mark them down super cheap and you can buy a bunch and debone and freeze them.  Yum yum!

Salsa Chicken Rice Casserole

INGREDIENTS 

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa

DIRECTIONS

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Looking towards Turkey Day!!!

Image Source: http://www.wildlife.state.nh.us/Wildlife/Wildlife_images/turkey_Joe-Blake.jpg

I'm usually not a big fan of broccoli - but I love this casserole. We have it every Thanksgiving at our house.

Broccoli Casserole

1 pkg frozen broccoli heads, cooked and mashed
1/2 c chopped onions
1-2 eggs
1 pkg Ritz crackers crushed
1 1/2 cans cream of mushroom
grated sharp cheddar cheese (apx 2 c)
1/4 c mayo

Mix together - add cracker crumbs last to judge thickness. Salt and pepper to taste. Put in dish; cover with cheese and Ritz crumbs. Bake at 350 for 45 min - 1 hour. (until light brown on top). 

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Here's another must have for us at Thanksgiving. Sooo yummy - and it doesn't even have marshmallows! (I thought that was the only way they could taste good!)

Sweet Potato Casserole

6 med size sweet potatoes (or 2 large cans drained!)
1/2 c sugar
2 eggs
1 tsp vanilla extract
1/3 c milk
1/2 c butter (melted)
1/3 c firmly packed brown sugar
1/3 c finely chopped pecans (or more) depending on size of casserole
2 TB all-purpose flour (or more)
2 TB butter

If using fresh SP - cook sweet potatoes in boiling water 45 min - 1 hour until tender. Let cool to touch' peel and mash. Combine sweet potato, sugar, egg, vanilla, milk, 1/2 c butter; beat at med speed of an electric mixer until smooth. Spoon into lightly greased 12x8x2 baking dish. Combine brown sugar, pecans, flour, 2 TB butter - and sprinkle mix over the casserole. Bake at 350 for 30 min. 

PS – I have ALWAYS just used the canned sweet potatoes and it's delicious that way! 

 

At least once in your life - you must try . . .

Pretzels crumbled over vanilla ice cream!  Mmmmmm!!!

Sounds strange I know - but be brave . . . You won't regret it!  :o)

Chicken Dressing Casserole

This is an all-time family fall-favorite! It's like having Thanksgiving dinner on a regular day! 

Chicken Dressing Casserole

box of chicken stovetop stuffing mix
4 chicken breasts (I've used canned chicken before & a rotisserie chicken from the store too in a rush!)
can of cream of mushroom soup
1 c sour cream

Cook chicken, cool and shred into pieces. Prepare stuffing according to the directions. Spoon into a 9x13 dish or pan in a layer. Spread evenly over chicken. Combine soup and sour cream. Spread over stuffing. Bake @ 350 for 20-30 min. Stir and serve.

Red Hair

Image source: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps34223_SD1191049D40.jpg

It's because of spaghetti.  Seriously.  I'm not kidding.  Ok - so scientifically they haven't proved it yet - but statistically - there's no way it could be anything else.  Food scientists are actually researching it.  Genetics may come into play somewhere . . . 

When I was a kid I could not get enough spaghetti or spaghettios w meatballs . . . mmmmmmm.  Deepest apologies to my family.  Now I've managed to step it up a notch with this bad boy recipe.  Haven't made it in a while . . . but I just may now.  It's all things heavenly in one.  

Enjoy - and may your hair turn red!

PS - You know what CTR stands for right?????  (Choose the Redhead!)  :o) heh heh heh!

Spaghetti Casserole

8 oz cream cheese
1 c sour cream
1 lb hamburger
2 jars spaghetti sauce (or 1 1/2)
1 pkg spaghetti noodles - cooked
1 c mozzarella cheese (or just throw handfuls of cheese on it like I do.)

Brown burger and add spg sauce. Simmer 10 min. In bowl combine cream cheese, sour cream and mix till smooth. Layer noodles, sauce, cheese noodles, sauce, mozzarella. Bake at 350 for 1 hour covered. Serves at least 5. 

Mary's Menu

Image Source: http://www.rpbash.com/images/MarysPizzaMenu.jpg

Ok - so I'm not much of a cook. I'm more of - shall we say - a meal preparer. It's not that I don't enjoy cooking - I do! But time - and energy by the end of the day - is usually lacking greatly. So - here is my quick list. My Fakeipes (get it? fake/recipes) if you will. In case anyone else is like me and might find this list helpful. Feel free to add yours to the comments as well. I'm always looking for new good ones.

Seasoned Burgers: Last night we had hamburgers and seasoned french fries. I mix a packet of Hidden Valley Garden and Herb Dressing with 2 TB Worcestershire sauce and a pound of hamburger. Broil on high 6 minutes on one side - 5 minutes on the other side. Bun - lettuce - tomato - etc. Mmmmmmm!

A few of my other favorites:

Chicken Salad on Toast: A can of chicken mixed with mayo and grated cheese and chunks of pickle (we like the bread & butter pickles in it). Toast some bread and make open-faced sandwiches.

Chicken Sandwiches: Frozen chicken patties cooked and placed with tomato and lettuce & mayo on hamburger buns

Meatball Sandwiches: Frozen meatballs cooked & mixed with spaghetti sauce - then spread on Hoagie buns. Parmesan or provolone cheese - optional.

BLT's : I like to make them double decker (bread, bacon (hot on one side), then bread, lettuce, tomato, mayo (cold on the other side) bread). They are more filling that way.

Italian Chicken Sandwiches: Frozen chicken patties cooked and placed on a burger bun with pizza sauce and provolone or mozzarella.

Tuna Melts: Tuna Salad with a tomato slice and grated cheese on a half a toasted bagel - then broiled just till the cheese melts.

Tamales: From a can with Lipton packets of Mexcian rice - easy but tasty and quick!

Taco Pile-ups: My absolute #1 favorite meal! Pile up in a mountain on your plate - Fritos, burger (w/taco seasoning if you like) lettuce tomato cheese olives salsa, sour cream etc. Mmmmmmm!

Burritos: A pack of Frozen Chimichangas or burritos in a 9x13. Pour over enchilada sauce. Sprinkle grated cheese and sliced olives. Cook according to package.

Burritos: Or - Mix 1 c rice (you can use a can of Mx rice too), 1c salsa, 2 c grated cheese and a can of beans together and roll up in flour tortillas and bake in greased pan 20 min @375 with cheese sprinkled on top.

Chili Cheese Fries: Cook frozen fries or tator tots and pour over your favorite chili and sprinkle with cheese.

Nachos: Tortilla Chips with cheese sauce, guacamole, refried beans to dip. The kids love the dipping part.

Lasagna: Frozen with some frozen garlic sticks and veggies

Raviolis: Frozen cheese raviolis with spaghetti sauce. (Frozen raviolis cook really quickly!)

Spaghetti and Meatballs: frozen meatballs cooked and mixed w spg sauce over spg noodles.

Fried Rice and Eggrolls: You can find both frozen. Sometimes I get potstickers or dumplings too.

Shake and bake chicken: They have some really yummy flavors.

Sausage Biscuits and Gravy: Pop open biscuits or frozen biscuts with sausage patties and Country gravy from a jar

Belgium Waffles: Frozen Waffles toasted with cool whip on top and a bag of Frozen Strawberries - (thawed and then mashed up) to pour over the waffles - or it's good with strawberry yogurt on top instead.

Chili Dogs - chili, cheese, a dog and a bun

Pigs in a Blanket - Pop open biscuits flattend and torn in half wrapped around a little smokie - cook in oven according to the biscuit directions. The kids LOVE to make these on their own. Smash, tear, wrap and cook!

Fish n chip Sandwiches - Fish Fillets (frozen) cooked and placed on a burger bun with tartar sauce and lays plain chips on it too.

Tuna Salad Pitas - tuna salad in a pita with chunks of tomato and lettuce too.

Chili Spaghetti: Spaghetti noodles topped with your family's favorite canned chili - sprinkled w grated cheddar cheese.

Chicken Parmigana: Spaghetti noodles topped w spaghetti sauce and a cooked breaded frozen chicken patty - topped w grated cheese.

Chicken Biscuits: Frozen biscuits with a frozen breaded chicken pattie (cooked of course). Add either some mayo, country gravy or honeybutter. Mmmmm! Yum!

Pesto Grilled Cheese Sandwiches

Image Source: http://images.teamsugar.com/files/upl0/1/17470/09_2008/grilled+cheese+043.jpg

Once we make these in the summer - we're addicted and eat them over and over. Thanks Subletts!!! :o)

Pesto Grilled Cheese

butter the sides of the bread

pesto:
2 TB walnuts
2 c tightly packed cilantro
2 large cloves garlic, halved (I always use the equivalent from a jar of chopped garlic)
1/3 c olive oil

Use a food processor to chop the first 3 pesto ingredients. When they are coarsely chopped add the olive oil while it's still running. Add water if necessary.

Layer the bread, spread on the pesto, then a Velveeta slice (Bob likes regular cheddar slices) then a delicious ripe tomato slice, another Velveeta slice, and the other piece of bread. Toast on medium high heat in a buttered skillet. Flip and press down on the sandwich. The pesto can be stored in the fridge for several days or can be frozen for up to 3 months. It can be used on pizza, pasta, chicken, fish, etc. Mmmmmmm! It's sooooo good!

Another Borrowed Recipe

Oh Wow! Yum!!!!!!! Find it here: Yogurt Cream and Berries. A few weeks ago we made this on one of the hottest days ever and it was so just what the doctor ordered!!! It's another Pioneer Woman Cooks recipe. We used frozen blueberries on the first batch and they were good - but then on the second batch . . . frozen blackberries!!! Oh yeah!!!!!! Mmmmmmm! I highly recommend the blackberries! Wowie Zowie!

Oh heaven help me!!!

I take no credit. You must go here: The Pioneer Woman Cooks

They are wickedly delicious and entirely too easy to make. My family is so happy! Ritz crackers, peanut butter and marshmallows. It took under 5 minutes from start to my mouth. I am not kidding. I wouldn't do that. Not in a situation like this. Click to the link and see for yourself. I may never need to go camping again. (I only went for the marshmallows! Shhhh - don't tell!)

Snickers Cookies

Snickers Cookies
½ c. sugar
½ c. firmly packed brown sugar
½ c. butter, room temperature
½ c. creamy peanut butter
1 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
1/4 tsp salt
30 mini sized Snickers candy bars (about one bag)

In large bowl, combine sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture.

Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Place on ungreased cookie sheets.

Bake at 350°, check at 12 minutes, and take out when they are slightly golden.

Cool a minute or so and remove from cookie sheets. Delicious served warm.

Banana Cookies

Banana Cookies
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet.

Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.