Meal of recipes
I haven’t been taking much time to cook lately… just stuff like open-faced pork chop sandwiches, ravioli and applesauce, stromboli, and tonight we had baked sweet potatoes and grilled ham and salad. No new recipes and no good ones that haven’t been already featured. I’m a very sporadic cook, so I’m going into my reserve of meals that I made in a cooking streak and didn’t have time to post. Here’s one of them…
Pigs in Blankets
There are different ways of making these, but here’s how I did it…
1 can refrigerated crescent rolls
24 Li’l Smokies
Separate rolls and cut each roll into thirds (you can also cut them in half if you like more bread per weiner, then it would be 16 Li’l Smokies instead of 24).
Starting at a wide edge, roll a Li’l Smokie up in it. Put on ungreased cookie sheet. Bake at 375 for about 12 minutes.
Very good! Quick snack if company is coming. Children love ‘em, too!
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Broccoli Casserole
2 pkgs (16 oz each) frozen broccoli florets
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream
1 1/2 cups (6 oz) shredded sharp cheddar cheese, divided
1 can (6 oz) french-fried onions
Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese, and 1 1/4 cup onions.
Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2 qt baking dish.
Bake, uncovered, at 325 for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.
I made a half batch for us. This stuff is SO good!!!! I went a little heavier on the french-fried onions and also used mozzerella and reg cheddar in place of the sharp cheddar (sharp cheese is NOT my thing!).
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Pudding Pumpkin Pie
1 egg white, beaten
1 reduced fat graham cracker crust (8 inches)
1 cup cold fat-free milk
1 pkg (1 1/2 oz) sugar-free instant vanilla pudding mix
1 can (15 oz) solid pack pumpkin
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 cups reduced fat whipped topping, divided
Brush egg white over crust. Bake at 375 for 5 min. or until lightly browned. Cool on a wire rack. In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon, and nutmeg. Fold in 1 cup whipped topping. Pour into crust.
Refrigerate for 4 hours or overnight. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings. 1 piece = 180 calories.
(That color change is the difference between no flash and flash… it doesn’t change colors once it’s refrigerated! LOL) I couldn’t have told this was a diet pie. Could probably be made though with non-diet ingredients. It was really good! Nicely spiced. Will definitely make again!
Scalloped Taters
This is a slow cooker recipe that I did in the oven. From the 2006 Quick Cooking Annual Cookbook.
1 pkg (2 lbs) frozen cubed hash brown potatoes
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup plus 1 Tbsp. butter, melted, divided
1/4 cup dried minced onion
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup crushed cornflakes
In a large bowl, combine hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt, and pepper. Pour into a greased 5-qt slow cooker. Cover and cook on Low for 4 1/2 to 5 hours or until potatoes are tender. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 for 4-6 min or until golden brown. Stir the potatoes; sprinkle with crumb topping. Yield: 12 servings. I baked this (covered) right along with the meat loaf… Bake at 350 for 50 minutes. Spoon glaze over meatloaf (and put cornflake crumbs on potatoes). Bake 10-15 min longer. I also stirred the potatoes before putting the crumbs on.
The potatoes turned out GREAT! We liked them. They were nothing outstanding, but just another good way to fix potatoes.
Serve potatoes with:
Glazed meat loaf
Salad
Crescent Rolls
Note: I made the glazed meatloaf again (featured about 5 posts before this), this time with carrots. I would NOT recommend the carrots. They didn’t seem to go with meatloaf in looks or taste. I crossed out that ingredient on the recipe in my cookbook.
Sunday Lunch
Glazed Ham
Mashed Potatoes
Salad
Dinner Rolls
Glazed Ham … recipe from the 2006 Taste of Home Annual cookbook
1 fully cooked bone-in half ham (8 - 9 lbs)
3 Tbsp. whole cloves
2 cups packed brown sugar
1/2 cup unsweetened apple juice or fruit juice of your choice
2 tsp. ground mustard
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making 1/2″ deep diamond shapes; insert a clove in each diamond.
Bake, uncovered, at 325 for 2 hours. For glaze, combine brown sugar, juice, and mustard; spoon some over ham. Bake 30 min longer or until meat thermometer reads 140, basting occasionally with remaining glaze. Let stand for 15 min before slicing. Yield: 16 servings. I didn’t get a picture of the ham before lunch 
, so here it is after lunch…
This was really good and really easy!!!!
Extra Good Mashed Potatoes … recipe from Fix It And Forget It cookbook
5 lbs potatoes, peeled, cooked, and mashed
8 oz pkg cream cheese, softened
1 1/2 cups sour cream
3 tsp onion salt OR garlic salt (I used onion powder, I’d go a little scant on it next time)
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
2 Tbsp. butter, melted
Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. The potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.
These were also very easy and would be well worth your time! Yum! With all the stuff in it, it doesn’t need gravy.
A Meat & Potatoes Meal
Parmesan Potatoes
Glazed Meat Loaf
Salad
Crescent Rolls
Parmesan Potatoes …This recipe was given to me by my friend Karen from MS. She said it’s one of their favorites and I can see why, esp the top layer! Her husband does a lot of grilling, too. Thanks for the recipe, Karen! (She doesn’t have a site, but she visits here. 
)
4 medium potatoes, thinly sliced, peeled too
1 sm onion, thinly sliced in rings (Karen said she doesn’t add quite that much, so I didn’t either)
3 T. butter, melted
1/4 c. grated parmesan cheese
1/4 tsp. salt, pepper, 1/8 tsp. garlic powder (Karen said ‘or seasonings of choice’, but I used these)
Place 1/2 of the potatoes in greased pan (9×13 or smaller).
Top with onion rings
and remaining potatoes; drizzle with butter. Sprinkle with parmesan and seasonings.
Bake uncovered at 450 for 25 min or until potatoes are soft and brown.
Very good!!! Will definitely make again! I made a half batch so we wouldn’t have leftovers.
Glazed Meat Loaf …This recipe comes from the 2006 Taste of Home Annual Cookbook.
2 eggs, beaten
2/3 c. milk
1 1/2 c. (6 oz) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers) I used Ritz crackers.
1 c. finely shredded carrots (um, I skipped the carrots, didn’t feel like shredding them)
1/2 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lbs lean ground beef
1/2 c. packed brown sugar
1/2 c. ketchup
2 Tbsp. Dijon mustard
In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder, and pepper.
Crumble beef over mixture and mix well.
Yeah, I know, doesn’t look too appetizing at this point, huh?
Shape into a loaf. Place in a greased 9×13 baking dish. I made a half recipe and just put it in a loaf pan.
Bake, uncovered, at 350 for 50 minutes.
For glaze, bring the brown sugar, ketchup, and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 min or until heated through. Spoon over meat loaf.
Bake 10-15 min longer or until meat is no longer pink and a meat thermometer reads 160. Drain; let set for 10 min before slicing. Yield: 12 servings.
Ok, I FINALLY found my meat loaf recipe! Over the last several years, I’ve tried recipes hit-n-miss and they all tasted sorta blah. (Same with poor man’s steak.) This one is SO good! It is so moist and flavorful. Sometime, I might even try it with the carrots. 
And a picture of the salad … because I always think salads are so pretty. I have a few menus that I make for company and will add this meal now.
Soup & Sandwiches
This was a very easy meal to make! I’ve had my eye on these sandwiches and have been wanting to try them for awhile. The domestic part of me gets a kick out of making soups from scratch, altho’ we don’t have soup very much. I’m more used to popping open a can when we do have soup, so there’s something kind of ‘fun’ about starting with raw potatoes and carrots!
Quick and Easy Italian Vegetable Beef Soup …This recipe comes from the Fix-It and Forget-It Cookbook , all the recipes use a crockpot.
1 lb ground beef or turkey, browned and drained
3 carrots, sliced
4 potatoes, peeled and cubed
1 small onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp pepper
15 oz can diced Italian tomatoes or 2 fresh tomatoes, chopped
6 oz can Italian-flavored tomato paste
4 1/2 cups water (I put in only about 3 cups to cut down on the broth, I like soups full of stuff without a lot of broth)
1 quart beef broth
Combine all ingredients in slow cooker. Cover. Cook on high 6-8 hours, or until potatoes and carrots are tender. So easy. I had it in the crockpot by 10:00 a.m. and didn’t have to touch it till supper… well, ok, I couldn’t help but stir it now and then. It made about 12 cups, fit nice in my 4 qt crockpot. It was a good hearty soup. We liked it.
The Ultimate Grilled Cheese … This recipe comes from the 2001 Annual Quick Cooking Cookbook.
1 pkg (3 oz) cream cheese, softened
3/4 cup mayonnaise ( I used a little less than 1/2 cup the second time and that tasted better)
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 tsp garlic powder
1/8 tsp seasoned salt
10 slices Italian bread (This isn’t with the regular bread, at our grocery store anyway. It’s over by the bakery.)
2 Tbsp butter or margarine, softened
In a mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup each.
Top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides. Yield: 5 servings. I buttered the bread, put the bottom piece in the skillet, then put the stuff on, the put the other buttered piece on top… seemed like it would be a little less handling and a little less messy that way. We had one left over and it was really good reheated in the oven! I made this meal Wed evening and it tasted like too much mayo in these sandwiches, so when my sis-in-law Liz came over yesterday, I made them again and put less mayo in and it was better. We had some of the leftover soup and Liz brought salad to go with it. Anyway, Shannon and I really liked these sandwiches (I’ll let Liz speak for herself ). It was a nice variation from reg grilled cheese.
This tip was in a “Sandwich Secrets” section in the same cookbook: “Here’s a hurry-up way to make grilled cheese sandwiches for a crowd: Prepare the sandwiches as you would for the griddle, but place them all on a cookie sheet instead. Bake in a 350 oven for 5-8 minutes on each side until they’re golden brown.” I just saw that tip, so I didn’t get a chance to try it yet, but I plan to do it next time I get the chance.
On a different note: On the last post, someone commented on my smooth top range and wondered how I like it… I absolutely love it! I’ve had the other and this is much better… no getting down in under burners to clean and there’s a cleaning solution you get with the smooth top that works like a charm. My mom and dad built a new house and got new appliances. Mom got a smooth top and really likes it too. I’ve heard that it’s not good for them to do alot of canning on them, but that’s not an issue for either of us. I didn’t know that about the cast iron, ski_n_beach_bum. That’s interesting.
So, let’s hear from you… which do you like best, what are the pros and cons, or maybe you prefer gas over electric?
About Me
Hi! Welcome to my kitchen! My name is Kay. I'm from central Ohio. I love cooking and baking. Especially baking. It's thereapeudic for me. I'm not a professional or gourmet cook by any means. I'm a Christian homemaker who happens to take pictures of some of the food I make. I have 2 little 'helpers'... Lexi (7) and Tiffany (3), who are young cooks in training. I don't do anything on the grill... that's where my husband Shannon comes in! He grills quite a bit, especially in the summer. So, sit back and enjoy browsing thro' the recipes. If you try some of them, I'd love to hear feedback on how you liked them! If you want to contact me, my email address is kaylouann@gmail.com
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