Monday, February 23, 2015

Corn Dog Casserole



Corn Dog Casserole


Ingredients

  • 1-Package hot dogs (although i think two would be a better dog to cornbread ratio)
  • 2-(8 1/2 oz) package Jiffy Cornbread Mix
  • 2-Cups of shredded cheddar cheese
  • 2/3-Cup milk
  • 2-Eggs

Directions

  • Preheat oven to 350 degrees.
  • Cut the hot dogs or leave whole, and saute for 3-5 minutes. Set aside
  • Mix cornbread according to package. Mix in cheese and sauteed hotdogs.
  • Pour into a greased 9x13 dish and bake for 20-25 minutes or until golden on top.
  • Serve with your favorite corn dog topping.... Ketchup, mustard, syrup or nothing at all.



 

Amy's Notes:

I personally think 1-1/2-2 packs of hot dogs would be better then one for this recipe.

Monday, February 16, 2015

Loaded Shepard's Pie



Loaded Shepard's Pie


Ingredients


  • Beef Mixture
1-Lb lean ground beef
1-Cup mushrooms, sliced
1/4-Cup onion, chopped
1-tsp salt
1/2-tsp garlic powder
1-pkg (0.87oz) brown gravy mix
1/2 Cup water

Loaded Potato Topping
2-lbs potatoes, pared and diced.
1/2-Cup sour cream
4-green onions-chopped
1/2 cup shredded sharp cheddar cheese
4-strips crisp-cooked bacon diced

Directions

  • Preheat oven to 350 degrees.
  • Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix and 1/2 cup water. Stir well and set aside
Place diced potatoes in a saucepan and cover with water add salt to water (optional).
Boil potatoes until tender. Drain.
Mash potateos with sour cream, until potatoes are not lumpy. Add green onion, bacon (you can reserve a small amount of each for a garnish if you desire), Stir in cheese ( you can also reserve a small amount for garnish).
Place meat mixture into bottom of a 9 inch deep dish pie pan. Top with mashed potato mixture (covering meat entirely). Bake at 350 for about 30 minutes or until heated thoroughly and potatoes start to brown around the edges.
 

Amy's Notes:

A friend and fellow blogger of mine posted this to her Blog a few weeks ago and since my Hubby is a bacon loving man, I knew I had to make this..... Its SUPER yummy and we will certainly make it again!!! Thanks Amber!
A few things I did differently was.... I added about a cup of cheese to the mashed potatoes and 6 slices of bacon I also omitted the green onions only because i did not have them on hand.

Monday, February 9, 2015

Chicken Parmesan Soup-Pampered Chef Deep Covered Baker Recipe



Chicken Parmesan Soup


Ingredients

  • 1/4 of a 16 oz loaf French Bread- (about 2 cups)
  • 2-tbsp olive oil
  • 3-tbsp Pampered Chefs-Garlic and Herb Rub (divided) (I did not have this so I used Italian seasoning and garlic powder)
  • 1 1/2 Cups unsalted chicken broth
2-Cups marinara sauce
1-Can 14.5 oz diced tomatoes with garlic and onions-un-drained
2-1/2 Cups diced cooked chicken breast
3-garlic cloves
1-oz Parmesan cheese 
3/4 Cup shredded mozzarella cheese


Directions

Cut bread into 3/4 inch cubes using the Color Coated Bread Knife.  You should have about 2 cups of cubes when finished.

Toss bread cubes, oil, and 1 tbsp of the rub into the Deep Covered Baker.
Microwave bread cubes, uncovered, on HIGH 3-4 minutes or until they begin to brown {stirring every minute}.  Spread croutons over a piece of parchment paper to cool.
Stir stock, remaining 2 tbsp rub, marinara sauce, tomatoes, chicken, and garlic pressed with the Garlic Press into the baker.
Microwave, covered, on HIGH 11-13 minutes or until soup is hot.
Grate Parmesan using Microplane Adjustable Fine Grater.
Carefully remove baker from microwave and stir in Parmesan.
Top soup with half of the mozzarella and sprinkle with half of the croutons.  Top with remaining mozzarella.
Let stand, covered, 2-3 minutes or until cheese is melted.  Serve soup with remaining croutons.

Pampered Chef’s Cook Tips
Garlic Oil can be substituted for the olive oil, if desired Unsalted stock was used in this recipe because it is a fast and easy way to give the soup concentrated chicken flavor without adding too much salt
Croutons can be stored at room temperature in an airtight container or resealable plastic bag for 3 to 5 days.  Make extra and save them for leftover soup or a salad!

 

Amy's Notes:

This recipe is to be made in the Pampered Chef Deep Covered Baker-I do have one of those but since i needed it to stay warm for a party, I made it in the crock pot. First I mixed the broth, marinara sauce, diced tomatoes chicken and garlic in the crock pot and cooked on low for 3-4 hours (or until nice and hot). Then I added the Parmesan cheese and left that melt. Next I followed the directions to make the croutons and since my oven was already on i just toasted them in the oven for about 8-12 minutes stirring every few minutes to prevent burning. Then when they were toasted and cooled, I layered them and the mozzarella cheese on the soup and then allowed the cheese to melt. =) Turned out great!

Monday, February 2, 2015

Pulled Pork-Crock Pot



Pulled Pork-Crock Pot


Ingredients

  • 4 lb Pork loin/butt
  • 2- Onions
  • 1-Cup Ginger ale
  • 18-OZ BBQ Sauce- I used Sweet Baby Rays or whatever you prefer

Directions

  • Slice one onion and place in crock pot.
  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 6-9 hours. 
  • Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  • Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 1-3 hours on LOW.
  • Serve with hamburger buns or rolls and additional barbecue sauce, and a slice of cheese.. Any leftovers freeze very well.
  • TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave
Amy's Notes:

I think next time i will use a homemade BBQ recipe for this but over all very YUMMY and tender!