Butternut Squash Soup

1 Butternut Squash
1 Quart Milk
8 oz. chicken stock
1/2 cup brown sugar
1 teaspoon cinnamon

Hack Squash length-wise, remove seeds and gunk.
Place face down on baking stone or cookie sheet.
Bake 350 for 40-45 minutes. Allow to cool.
Scrape baked squash into blender with some of the stock and/or milk.
Blend until smooth.
Pour into pot.
Once all squash has been pureed, stir all remaining ingredients into the pot.
Heat to boiling, then reduce heat to low and simmer for 20-30 minutes.

Loaded Baked Potato Soup

12 slices bacon, cooked and crumbled

2/3 c. butter

2/3 c. flour

7 c. milk

4 large baking potatoes, peeled and cubed

4 green onions, chopped

1 ¼ c. shredded Cheddar cheese

1 c. sour cream

1 tsp. salt

1 tsp. black pepper

Melt butter in stockpot over medium heat.  Whisk in flour until smooth.  Gradually stir in milk, whisking constantly until thickened.  Stir in potatoes and onions.  Bring to a boil, stirring frequently.  Reduce heat, and simmer 10 minutes.  Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking stirring frequently, until cheese is melted.

Cool completely before freezing in rigid containers.

To serve: Thaw completely and warm on stove or in microwave.

Upside Down Pizza Casserole

1 can refrigerator pizza crust

1 box frozen spinach, cooked and drained

1 lb. hamburger or Italian sausage, cooked and drained

1 jar spaghetti sauce

2 c. mozzarella cheese

Combine hamburger and sauce in a 9x13 foil pan.  Add additional pizza “toppings” as desired.

Top with spinach and cheese.  Freeze. 

To prepare:  Thaw.  Lay crust over top and pinch sides to the side of the pan.  Bake at 400° for 10-15 minutes.

(I used the above ingredients for 2 8x8 pans. Cut off additional crust and use for breadsticks.)

Beef Barley Stew

1 and 1/2 lb. of stew meat

1 medium onion, chopped

2 Tbsp. vegetable oil

1 quart of water

1 – 15 oz. can of tomato sauce

5 medium carrots, peeled & sliced

1 celery rib, sliced

2 tsp. of salt

1/2 tsp. of oregano

1/2 tsp. of paprika

1/4 tsp. of pepper

2 cups of green beans

2 cups of corn

3/4 cup of barley

In a skillet, brown the stew meat & onion; drain. Transfer to a crock pot. Add the water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 – 5 hours.

Then add green beans, corn and barley. Cover and cook on low 2 hours longer or until tender

Pioneer Woman's Beef Enchiladas

For the sauce

1 Tablespoon canola oil
1 Tablespoon flour
1 can (28 oz) enchilada or red sauce
2 cups chicken broth
1/2 teaspoon salt (I omitted this)
1/2 teaspoon ground black pepper
2 Tablespoons chopped cilantro

For the meat
1 1/2 lb ground sirloin
1 whole medium onion, diced
2 cans (4 oz each) diced green chiles
1/2 tsp salt (I omitted this)

For the tortillas
10-15 whole corn tortillas
1/2 cup canola oil

To assemble
3 cups shredded cheddar cheese
1/2 cup black olives (I omitted these)
1 cup chopped green onion

To prepare:
Step 1 - The Sauce:
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.  Pour in the red sauce, chicken broth, cilantro, salt and pepper.  Bring to a boil.  Reduce heat and simmer 30-45 minutes.

Step 2 - The Meat:
Brown meat with onions in a skillet.  Drain off fat.  Stir in green chiles and salt.  Set aside.

Step 3 - The Tortillas:
Heat canola oil in a small skillet over medium heat.  One by one, using tongs, fry tortillas in oil until soft (not crisp) - about 30 seconds per side (I found it only took about 10 seconds per side).  Remove to a paper towel lined plate.  Repeat until all tortillas have been fried.

Step 4 - Assembly:
Pour 1/2 cup red sauce in bottom of baking pan.  Spread to even out.  Dip each tortilla into red sauce, then remove to work surface.  Spoon meat, a little grated cheese, a little olives, and a little green onion in the center of tortilla.  Roll up and place, seam side down, in baking pan.  Repeat until pan is filled.  Pour extra red sauce over enchiladas.  Top with remaining cheese.  Cover with plastic wrap, then foil.  Label & freeze

To serve: 
Thaw completely.  Remove foil and plastic wrap, bake 20 minutes at 350 degrees until cheese is bubbly.  Top with cilantro, chopped tomato or sour cream if desired.

Note:  This recipe says it serves 6, but I was able to get 15 enchiladas from a single batch, which seems closer to 8 servings.  :)

Adapted from a recipe found here:  http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

Tomato Basil Soup w/Grilled Cheese Croutons

3 cloves minced garlic
2 Tbsp olive oil
2 (14 oz) cans crushed tomatoes
1 (14 oz) can whole tomatoes
2 cups vegetable or chicken stock
1 tsp sea salt (I did not add this)
1 tsp sugar
1/2 tsp ground pepper
1/4 cup heavy cream
1/2 cup 2% milk
3 Tbsp fresh basil

1. In a medium-sized saucepan, saute the garlic in olive oil for 1 minute on medium heat.
2. Add crushed tomatoes
3. Add whole tomatoes, including juice, and break them up in the pan (I put these in my food processor for a smoother consistency)
4. Add stock, salt, pepper, sugar and basil
5. Simmer 10 minutes
6. Add milk  & heavy cream, blend well

I made one grilled cheese sandwich for each group member, and cut it into cubes after it had cooled. 

To serve soup:  Thaw, reheat, and top with grilled  cheese croutons.

Adapted from a recipe found here:  http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html

Duck Soup Chicken

Duck Soup Chicken

2-3 lbs. chicken pieces (I like Chicken breast)
1 8-oz bottle Russian Dressing
2 envelopes dry onion soup mix
1 8-oz jar apricot preserves

Place chicken in 8 X 12 baking dish.  Mix rest of ingredients in bowl and pour over chicken.
Cover tightly with foil and freeze.

Thaw completely. Bake uncovered 2 hours at 300.

(The high sugar content of sauce will burn at higher temps.)

From the kitchen of my Mom

 

Pioneer Woman's Muffin Melts

12 slices bacon
12 hard boiled eggs, peeled and chopped
2 cups grated Cheddar cheese
1 cup (real) mayonnaise
1 heaping tablespoon Dijon mustard
1/2 teaspoon garlic powder
5 dashes Worcestershire sauce
6 English muffins, split

1. Fry the bacon until chewy and slightly crisp. Then chop it.
2. Peel the hard boiled eggs and chop.
3. Add cheese, chopped bacon, and mayonnaise to a bowl.
4. Add Dijon mustard, garlic powder, and Worcestershire sauce.
5. Fold all the ingredients together and taste. Add more of whatever you think it needs.
6. Preheat your oven's broiler to low.
7. Spread a good amount on the halved English muffins.'
8. Please them on the lower rack of the oven and broil them for 3 to 4 minutes, being careful not to burn them. The topping should be hot and the cheese should be melted.

Rachael Ray's Chicken Noodle Soup

2 tablespoons extra virgin olive oil (2 turns around the pan)

2 medium carrots, peeled and chopped

1 parsnip, peeled and chopped

1 medium onion, chopped

2 celery ribs, chopped

2 fresh bay leaves or 2 dried bay leaves

salt and pepper

6 cups good quality chicken stock

1 lb chicken breast tenders, diced 

1/2 lb wide egg noodles

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

lemon zest

Directions:

1. Place a large pot over moderate heat and add extra-virgin olive oil.

2. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

3. Add bay leaves and season vegetables with salt and pepper, to taste.

4. Add stock to the pot and raise flame to bring liquid to a boil.

5. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.

6. Cook chicken 2 minutes and add noodles.

7. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

8. Stir in parsley and dill, remove bay leaves and serve.

9. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Sausage and Bean Casserole

9-12 slices white sandwich bread

Coarse salt and ground pepper

2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 1-inch pieces

2 large onions, chopped

8 cloves garlic, chopped

1/2 cup tomato paste

1 can (14.5 ounces) reduced-sodium chicken broth

1 cup dry red wine

1 teaspoon dried thyme

4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained

 

1. In a food processor, pulse bread until large crumbs form (you should have about 6 cups.  The bread I used yielded 6 cups per 9 slices.  Original recipe called for 12 slices to get 6 cups.); season with salt and pepper. Set aside.
2. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
3. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
4. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. (I put into 8x8 disposable aluminum pans.  Each batch yielded 2 1/2 pans.)  Cool.  Then cover with plastic wrap and then aluminum foil.  Put remaining breadcrumbs in zip loc bags.  Put bread crumb bags on top of covered 8x8 pan and put both parts in a gallon sized zip loc.  Label and freeze.
5. To bake:  Thaw completely.  Remove foil and plastic wrap.  Put breadcrumbs on top of casserole.  Bake at 375 degrees until topping is golden, about 30 minutes.

 

Adapted from Martha Stewart