Saturday, August 16, 2008

Dorito Casserole

SO I have funny story about this one. Jason has eaten this for quite some time now b/c his mother used to cook it for him when he lived with her. Well...the original ingredients called for a can a cream of mushroom soup. He was searching through the cupboard one day and noticed there was a can of cream of mushroom soup and he asked "What will you use the can of soup from because you know I don't like cream of mushroom soup or any mushrooms" and I said "I put it in the Dorito casserole that your mom cooks" and he said "I won't be eating that anymore" so I substitute a can of cream of chicken instead of mushroom. It taste good either way. The moral of my story is...don't tell Jason what is in the recipe and he will eat it. So I make sure wherever we go to eat to tell them not to tell him what is in the recipe. I think I might call him Mr. Picky from now on. SO...on with the recipe.

1 can Enchilada Sauce
2 cans cream of chicken soup (or one of mushroom and one chicken)
1 package of Mexican blend cheese
1 bag of Doritos (not the super super size, just regular size)
1 lb of lean meat (don't tell Jason I use lean...)

Brown meat in skillet and drain grease. Open dorito bag and crush the chips while in the bag. Mix soups and enchilada sauce and meat sauce in a large bowl, making it the meat sauce. Then in 9x13 inch glass dish layer the doritos, then meat sauce then cheese until you finish with doritos on top. (I usually get two layers of both ending with doritos on top) I actually the top the doritos with cheese to finish it off. (Jason loves cheese) Then cook 350 for 15-20 minutes or until bubbly.

Easiest recipe, this is my go-to meal when I don't have a lot of time. But everyone loves it and I make it at work now too! Enjoy.

PW Marlbro Mans 2nd favorite sandwich

This recipe is from one of the coolest sites I've found. A city girl marries a cowboy man and moves to the country and has to give up city life for farm life. She has an awesome sense of humor and an amazing talent to cook. This is a very easy sandwich to cook and it will please the crowd.

Boneless, skinless chicken breasts
Lemon & Pepper seasoning
peppered bacon
and sandwich buns

Wash chicken to fight off any bacteria, then place chicken between two pieces of wax paper and with a mallet or a rolling pin flatten out the chicken
Then cut the peppered bacon package in half. And arrange the half-slices in a skillet over medium to medium-low heat. Cook bacon until chewy and let drain on paper towels.
Pour out the bacon grease and then put back on stove. Put a tablespoon of remaining grease from bacon back in the pan. Then take the lemon pepper and sprinkle it on the flat chicken breast. (I had four chicken breast but when pounded out they were HUGE and I cut them in half making 8 ) Then put the chicken in the hot greased skillet on stove and cook each side for about 4 minutes. (or until pink is gone, duh) then place 2 or 3 pieces of bacon on chicken when done and then add cheese. Cover and let cheese melt on top of chicken. Then dress your bun the way you like it, I did mine with light mayo and it was delicious. Eat and then enjoy!

Check out the Pioneer Woman's website at The Pioneer Woman

No Bake Cookies

These are Jason's favorite cookies (that and snickerdoodle). I made them last Saturday to surprise him because I hadn't made them in a while. My sister-in-law Jill gave me this recipe and it is still on the folded up sheet of paper she wrote it on 3 or so years ago. I've learned that this recipe is about timing, if you don't do something at the right time you could ruin the whole batch! ie: crumbly (b/c I have before)


2 cups sugar

1 stick margarine

3 Tbsp. Cocoa

1/2 cup milk

1/2 c. peanut butter

1 tsp. vanilla

3 cups of Oats

Mix Sugar, cocoa & margarine with milk & boil on stove for 1 minute and stirring all the time. Remove from heat; add peanut butter, oats and vanilla flavoring. Have wax paper ready and drop onto paper with teaspoon. Wait a couple hours for them to harden to eat! Yummmmy

Turkey Meatball Subs

1 lb. lean ground turkey
1/3 cup finely chopped onion
1 tsp Italian Seasoning
1 clove minced garlic
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 tsp each salt and pepper
1-2 Tbsp EVOO

* 1 jar marinara sauce
* sub rolls
* provolone or mozzarella cheese - I used shreaded moz.

Mix all (but EVOO) in a bowl until just combined.

Heat a skillet over medium heat with about 1-2 Tbsp EVOO.

Form the turkey misture into balls and place in the skillet.

Turn the meatballs every couple minutes to brown on all sides.

Add marinara sauce to the pan, cover and let simmer over low heat for about 15 minutes to make sure meatballs are completely cooked.

Place 4 meatballs on each sub roll that has been sliced lengthwise and spoon marinara sauce over the meatballs.

Top with cheese and place under broiler for a couple minutes to toast the bread and melt the cheese

Source: Sing for your supper