Tuesday, July 5, 2011

So Mushshroom for New Recipes

Most people have a few recipes that they consider their standbys. The ingredients are always on hand, the recipe is in their heads rather than on a card, and the whole family enjoys it. I reached out to friends and family to get their favorite standbys and here is the list...
Molten Lava Cake (by Leah)

4sq bakers chocolate (I use like 1/2 cup chocolate chips or a little less)
1/2 c butter
1 C powdered sugar
2 eggs
2 egg yolks
6 TBSP flour
Preheat oven to 425
Butter or spray with pam 4 cups/bowls/tins/ramekins

Microwave chocolate and butter high for 1 minute. Stir with wire wisk until all melted. Add sugar and blend. Add eggs and yolks and blend. Add flour. Blend. Bake 13-14 minutes. (I usually do like 18 minutes but check on them)
**Note we used pot pie tins and there was not much lava. The bowls need to be about 3 inches deep and 2 1/2 inches around, so check on your cakes to get the right amount of lava. We could have split them, but we were worried about someone having more lava than the other! Don't worry the cake part was still devoured without the lava.

Chicken Chimichanga’s (by Toni)

2 pounds of boneless, skinless chicken breasts (I just use 2 large breasts)
Salt and pepper
1 onion, chopped (I only use ½ an onion chopped kinda small)
1 tsp Ancho chili powder or any chilli powder
1 tsp garlic powder
1 small can of diced green chili peppers
1/2 cup hot pepper sauce (I use tapatillo)

Season the chicken with salt and pepper and brown in a skillet with a little oil. Transfer the chicken to your crock pot.

Mix the onion, chili powder, garlic powder, green chilies and hot sauce in a bowl. Spoon mixture over meat. Carefully pour water down the side of the cooker until the chicken is about half covered.

Cover and cook on high for 3 hours, reduce heat to low and cook another 3-4 hours. Shred the chicken and allow to come to room temperature. Divide among quart size freezer bags (about 2 cups of chicken per bag). Freeze what you aren’t using because it makes a lot even with just 2 breasts. Let your chicken get pretty close to room temp before you wrap them or your tortillas will fall apart.
Serving Instructions
1. For serving day you will need 1 cup of melted butter, flour tortillas, grated cheddar cheese, lettuce, sour cream, tomatoes, avocado, etc.
2. Melt butter, dip both sides of a tortilla in the butter and allow some of the excess to drip off. Mound 1/3 c to 1/2 c of chicken in the middle of the tortilla. Fold envelope style and place seam side down in an 9" x 13" baking dish. Bake at 500 degrees for 15 minutes. Once 10 minutes has passed top with cheese and return to the oven to melt for the remaining 5 minutes..
3. Top the finish chimichangas with lettuce, tomatoes, sour cream, etc.
Meatloaf (by Tammi)

1 egg
3/4 c milk
1 c cheddar cheese
1/2 c oatmeal
1/2 c onion
1 tsp salt
1 lb beef
2/3 c ketchup
1/2 c brown sugar
1 1/2 tsp mustard

Beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix. Shape into burgers and place in pan. Combine ketchup, brown sugar, and mustard. Spoon over burgers. Bake uncovered 350 for 45 minutes!

Sloppy Joes (by Tammi)

1 package burger; few pieces of bacon-brown together
1 can Bush baked pork n beans
1 can red kidney beans
3/4 c ketchup
3/4 cup brown sugar
2 tsp vinegar
mix together/simmer and serve on buns

Chicken Enchiladas (by Tammi)

2 cups chopped chicken
1 cup chopped green pepper
1 package cream cheese
1 jar salsa (8oz) divided
flour tortillas
12 oz cheddar cheese
stir chicken, pepper, cream cheese and 1/2 cup salsa in saucepan on low until cream cheese is melted
spoon mixture in tortilla; roll up and place in 12x8 baking dish
top with extra mixture and cheese
bake 350 for 20 min (sometimes I make these and don't bake but put straight in the frig to warm in microwave as we need them)

SUPER EASY last minute "shit I have company coming" cheesecake (by Tammi)

1/3 c sugar
1 package cream sheese
1 sm. tub whip cream
grahm crakcer crust (I usually buy one and keep it handy)
mix; throw in crust and top off with can of pie filling

Beefy Cornbread Casserole (by Lindsey out of Deanne's cookbook)

1 pound ground beef, browned and drained
1 medium onion, chopped (smaller might be better if you are not an onion fan)
1 can tomato soup
1 can whole kernel corn, drained (used mixed vegitables once and wasn't as good)
1 to 2 tablespoons chili powder (used 1 tablespoon and was bland for my liking, 1 1/2 was spicy for Josh)
1 tsp salt
1/2 cup water

1 pouch cornbread mix
1 egg
2 tablespoons butter or margerine, melted
1/3 cup milk
1/2 cup grated cheddar cheese (forgot both times to add it and it still tasted great)

Place beef and onion in greased 3 to 4 1/2 quart slow cooker. Stir in soup, corn, chili powder, salt and warm.

In seperate bowl, mix cornbread mix, egg, butter, and milk together. Spread batter evenly over the top of the meat mixture. Cover and cook on low heat for 5-6 hours or until toothpick inserted in the center comes out clean. Sprinkle cheese over top for last 15 minutes of cooking, if desired. Makes 6-8 servings. This recipe can easily be doubled for 6-7 quart slow cooker.
(made in large slow cooker and it took an hour and a half, did it in a smaller one and it took 4 hours.)

Stuffed Mushrooms (by Val)

Stems removed from mushrooms and washed (I'm thinkin' this can make 400)
4 packages stove top chicken
4 packages cream cheese
2 pounds canned crab minced and drained
8 cups of butter
minced garlic to taste
stir with mixer
scoop and fill mushrooms

Bake 350* for 10-15 minutes
Links to recipes...

Chocolate Chip Cookie Dough Cupcakes (from Leah) tested and approved
Mini Chicken Pot Pies, Heaven in a bowl, and Artichoke Dip (from Leah) pot pies tested and approved
Chicken and Black Bean Casserole and Easy Churros (from Leah) casserole tested and approved
Pot Roast Recipe (from Lindsey) tested and approved
Spice Roasted Carrots and Parsnips (from Lindsey) tested and approved

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