Tater Tot Casserole

Comes from a coworker of my husband's. Sorry no pictures the emailed pictures were way to tiny to use.







1 lb raw ground turkey

can of Cream of Mushroom soup

1/3 cup of milk

bag of frozen tater tots (approx 24 oz)

grated Colby Jack cheese (also can use cheddar)

2 cap fulls of Liquid Smoke flavoring

seasonings to taste



Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 pan with Pam and sprinkle with salt. Place raw ground turkey in pan and spread with fork to break up. Season liberally with Onion salt and regular salt. Spoon Cr. of Mushroom soup onto meat and spread, adding milk in small dollops onto soup. Spread even more until evenly covered. Take 2 caps of liquid smoke and drop by small amounts over the soup mixture. Add frozen tater tots until covered. Salt the tater tots and bakeat 350 degrees for 1 hour, uncovered. (If crisper tater tots are desired, spray the tots with PAM before salting.) Pull out and spread shredded cheese liberally on top of casserole and bake another 5 minutes or until melted.

Spanish Noodles

This is a family favorite that I am guaranteed my boys will go back for at LEAST seconds for. This is just the BASIC recipe a lot more could be added.

Ingredients:

1lb hamburger

1 can corn

Noodles to serve 6

Tomato juice

Salt to taste

Pepper to taste

Directions:

Brown the hamburger. Boil water to cook the noodles to al dente (just before tender). I prefer egg noodles but as you can see elbow noodles work well too. When the noodles are done drain off the water. Return the noodles to the pan and add in the drained can of whole corn, the browned hamburger, enough tomato juice to wet it all and the salt and pepper. Mix and warm on the stove. Serves 6.

Best Brownies

From Allrecipies.com. I just think it's worth passing on, especially since these are the ONLY brownies I'll make now. And since I'm lazy- copy and paste. For the record I think the brownies stand alone just fine if you prefer them without frosting (the picture is without frosting).

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Frosting ingredients:

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

JoAnne's Hot Fudge Brownie Cheesecake

So this is a rich and very yummy cheesecake. It is also huge. But what can we say we love it and can only enjoy it on rare occasions since it really fattening. You can cut back on fat by using a lower fat cream cheese. I usually do half regular fat and half fat free. It just makes me feel better. So please enjoy it is fabulous!

Ingredients

1 brownie mix
5 pkg cream cheese (8 ounces)
1 3/4 c. sugar
3 tbsp. flour
2 tbsp. vanilla
5 eggs
2 egg yolks
1 pt. heavy cream

Directions

Bake and cool brownie mix, as directed. A less dry fudge-like mix works best. Line the bottom and sides of 10-inch spring form pan with brownies. Combine cheese, sugar, flour and vanilla. Mix until smooth. Add eggs one at a time, mixing VERY slowly. Blend in cream by hand. Use only 1 oven rack at lowest level. Preheat oven to 500 degrees. Bake 10 or 12 minutes or until set. Then reduce heat to 250 degrees and bake 1 hour. Cover with foil, if browning occurs. Turn off oven, keep door closed for 15 minutes. Then remove and cool on rack. Cool and drizzle hot fudge sauce. Refrigerate.

Egg in a Basket

During my last 2 pregnancies this is all I could eat for breakfast. I recently tried this and I realized I enjoyed it when I was not pregnant to. And well since it looked so fun I had to take a picture and share this easy recipe. I also use olive oil usually instead of butter and I love the taste of the Cajun Seasoning but you can use Seasoned Salt if you want to.

Ingredients
1 slice of bread
1 egg
2 T butter
1/4 tsp Cajun Seasoning or Seasoned Salt

Directions
Heat on your skillet on medium and add butter. Meanwhile, take a cookie cutter any shape and cut a hole in the middle of your slice of bread. Crack egg in a cup and remove any shells. Place bread and extra piece of bread in skillet separately. Pour egg gently into hole in bread. Cover skillet for 30 seconds. Uncover skillet and flip both pieces of bread over. Cook for 30-45 seconds more. Plate and enjoy!

Raspberry Filling

Ok so I have had a request for this recipe by a few people so here it is. I use this as a filling for my white cake. That I then top with my Cream Cheese Frosting found here. I usually will just by a regular Super Moist White Box Cake and put this in between 2 8" round cakes. I have also used this for a freezer jam by cooking a tiny bit longer and as a syrup by using any berries on hand and even peaches and cooking a little less. The sky is the limit.

Ingredients:
12 oz fresh raspberries
1 cup sugar
2-3 T vanilla

Directions:
Put all in a sauce pan and boil on high constantly stirring until it starts to thicken. Then take off and let cool. Add to cake for filling or put in a container and freeze it works great as a freezer jam as well. Enjoy!

Chicken Pot Pies and Pie Crust Recipe

So I copied this including the picture since my camera does not work from Our Best Bites . That should be a link directly to this recipe for more pictures of hers. It was delicious. I admittedly did not do any variation of rotisserie like her I used what I had and fried 3 chicken breasts to get what I needed for the recipe. If you want to cut back on some work, my suggestion is go to the super market and get a rotisserie chicken and shred it for this recipe and freeze what you don't use for other easy recipes. Also I used plain potatoes for this and not the red and peeled them since I planned on feeding the insides to my 1 year old and I didn't want him to choke on the skins. I will post my own pie dough recipe for those that would like an easy no fail crust. On the site where I got this she also has a pie dough recipe or if you want you can just buy buy dough at the store pre-made. I hope that you enjoy this as much as we did.


Ingredients:
2 unbaked pie crusts

1 lb. chicken chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
1 Tbsp butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup
1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Directions:
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

Now...the pie can be done a couple of ways. Normally, I make one family-sized chicken pot pie like Dani does, but my most recent adventure in Chicken Pot Pie-Land involved little individual mugs/ramekins of chicken pot pie. It was a big hit! The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat; in fact, you could get away with 1 pie crust if you do it this way).

ANYWAY. If you're making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you're making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges, and cut some vent holes. Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.