Beefy Tater Tot Casserole

This sounds super fancy right?

Some nice lady in Millie's ward brought this over to her shortly after Bradley was born. Michael and I were training at the time for our half, so we ran to the Anderson's house where there was still some of this hanging around. Michael started eating it and said it was amazing, so me being the good wife that I am got the recipe and made it for him last night. He laughed when he came home and asked, "What the heck is that?" having not remembered that he had previously eaten it and raved about it. It seemed that all my efforts were for not.

Turns out it was pretty dang good for being a dish with the words Tater Tots and Casserole in the title. 

Moral of the story: Don't Judge. hah. 

 Ingredients:

1 lb ground beef
1 green pepper, chopped
1 onion, chopped
1 (10 1/2 ounce) can Italian tomato soup – I can never find this so I use plain tomato soup and add Italian
seasoning.
1 (4 ounce) can mushrooms, sliced and drained
2 cups mozzarella cheese, shredded - I’ve also used Cheddar cheese
1 (32 ounce) package frozen tater tots

I add a can of chopped Italian tomatoes or stewed tomatoes – depends on how wet or dry you like it. (When I made it last night, I just did two cans of tomato soup because it looked super dry. I also added salt and pepper, a ton of Italian seasoning, and Chalula for a kick. 

Directions:
In a skillet cook the beef peppers and onions untill beef is brown. Drain fat.
Add tomato soup, seasonings, and mushrooms; heat.
Pour into a greased 13 x 9 baking dish.
Sprinkle the cheese then potatoes over top and bake at 400 degrees for 30 to 35 minutes.

Baked Creamy Chicken Taquitos

I made this today, and they were pretty Yummers!
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

I got this off of Our Best Bites.... Mine did not look that fancy.

Southwestern Chicken and Rice Casserole

Hey I'm blogging!!!! I tried this recipe off of Pioneer Woman's website.  It was Yummers.
 I'll even include a picture.

Ingredients

• 1 can (15 Oz.) Black Beans, Drained And Rinsed
• 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup)
• 1 cup Water
• 1 cup Thick And Chunky Salsa
• ¾ cups Uncooked Long-grain White Rice
• ½ teaspoons Onion Powder
• 1 can (11 Oz.) Mexican-style Corn, Drained
• 4 whole Skinless, Boneless Chicken-breast Halves
• ½ packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix
• ½ cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend)
• ¾ cups Sliced Green Onions To Sprinkle Over Top (optional)

• Preparation Instructions

  Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared baking dish.
  Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.
  Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.
  Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done. (It actually takes 1 hour, 15 minutes to cook in the casserole dish I use. I uncover the dish after 1 hour.)
  When the casserole is fully cooked, sprinkle with cheese (I return the dish to the oven for about 5 minutes to let the cheese melt). Then remove from oven and sprinkle green onions over the top, if desired. Serve.
  Makes 4 servings.
  

PW Chocolate Sheet Cake

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Chewy Pretzel Bites

from melskitchencafe.com

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam - maybe about 5 minutes) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

Topping:

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn't overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8  minutes or until they're golden brown. Bake one sheet at a time - it won't hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Michael Will Like This

Andes Mint Brownies

from My Kitchen Cafe (www.melskitchencafe.com)

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve

I Wanna Make This

This looks super yummy to me. Probably because all I have eaten today was a bunch of junk food, and it wasn't even good junk food. Oh well. I will make this someday. 

Baked Penne with Chicken, Brocoli, and Smoked Mozzarella
from Melskitchencafe.com

*Note: See the asterisk below the recipe for make-ahead directions.

*Serves 6-8

Topping:

3/4 cup bread crumbs (store-bought or make your own)

2 tablespoons butter, melted

Filling:

1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces

12 ounces penne pasta

2 tablespoons olive oil

1 medium onion, minced

6 medium garlic cloves, finely minced or pressed through a garlic press

1 teaspoon dried thyme

¼ cup all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon salt

½ teaspoon pepper

1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces

3 ounces smoked mozzarella, shredded

8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.