Supreme Scalloped Potatoes

We had these potatoes the other night, along with some barbecue chicken. It was very tasty, although I wish it didn't involve pre-cooking the potatoes.

8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper

In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

Zuppa Tuscano Soup

I've been meaning to share this recipe for a while, and I found the magazine while cleaning my room today, so here it is. I made it for soup night a while ago, and it was a big hit! Since I was making large quantities, I fudged and added some more of stuff, but this is the basic:

12 oz. Jimmy Dean hot pork sausage

1 yellow onion, chopped

2 tsp. garlic, minced

2 c. collard greens

1 49 oz. can and 1 14 oz. can chicken broth

4 russet potatoes, chopped with skins on

2 tsp. red pepper flakes

2 tsp. Italian seasonings

1 point heavy cream (can use milk)

salt & pepper to taste

Heat wok or large soup pot. Add sausage, onion, and garlic. Fry until sausage is cooked through and onions are tender. Break sausage into small pieces as it is cooking. Add chopped collard greens and saute 3 minutes. Add chicken broth, potatoes, and seasonings. Bring to a boil then reduce head and let simmer until potatoes are tender, about 20 minutes. Stir in cream and warm through. Adjust seasonings and serve. Serves 6-8

This is delicious, and easy to tweak according to needs. I would probably drain the fat from the sausage sauteing, but it doesn't matter too much.

Sweet and Sour Chicken

Really fast, easy, and super good.
Ingredients:
1 T vegetable oil
1 lb. boneless, skinless chicken breast cut into 1-inch pieces
3 cups assorted cut up vegetables (carrots, tomatoes, onions, red and green bell peppers)
1 can pineapple chunks, drained
1 cup sweet and sour sauce (use store bought or see recipe below)
Rice

Heat wok over high heat. Once hot add oil and coat sides of wok. Add chicken and stir-fry about 3 minutes or until no longer pink. add vegetables and stir-fry about 2 minutes or until carrots are crisp but tender. Stir in pineapple and sweet and sour sauce. Cook and stir 1-2 minutes more. Serve over rice.

Sweet and Sour Sauce
1 cup sugar
3 T cornstarch
4 T soy sauce
2/3 cup vinegar

Cook and stir until thick and bubbly.

Mexican Lasagna

This was really really good and not too hard to make. It required about 30 minutes of prep time and then 30 minutes bake time.

Ingredients:
1 lb. ground beef
1/2 c chopped onion
1/2 c chopped green pepper
2 1/2 c chunky salsa
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas
1 container cottage cheese
1 cup shredded cheese
1 can sliced olives, drained

Preheat oven to 375. In a large skillet brown the beef and drain. Add onions and peppers and cook until they are crisp-tender. Add salsa, corn, beans, and seasonings and mix well. In a 13x9 baking dish, layer one third of the meat mixture then half of the tortillas. Put a layer of cottage cheese and then another layer of meat and tortillas. Finish up with a final layer of cottage cheese and the last of the meat. Cover with shredded cheese and olives. Bake for 30 minutes or until heated through.
This also tastes great as leftovers.

Slow-Cooker Tex-Mex Chicken

from Kraft Foods

I love the flavor in this easy slow cooker meal. The recipe calls for it to be eaten over rice but I love it wrapped in tortillas too, especially lightly fried corn tortillas.

Slow-Cooker Tex-Mex Chicken

1 lb. chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1 ¼ oz. pkg) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1” wide strips
1 cup frozen corn or 1 can corn
1-1/2 cups Salsa
1 cup Mexican Style Shredded Four Cheese

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

STIR just before serving. Top with the shredded cheese. Serve over hot cooked rice. Garnish with sliced green onions and chopped cilantro.

Makes 4 servings

Cream of Broccoli Soup

Cream of Broccoli Soup

4 cups chicken broth
½ (10.75 ounce) can cream of mushroom soup
¼ cup chopped onion ++
1/4 cup chopped celery ++
1 ½ teaspoons salt
½ pinch ground white pepper
1 cup milk
2 T + 2 t cornstarch (or inst. potatoes)
2 tablespoons water
1 ½ cups fresh broccoli florets, cooked
¾ cup shredded American cheese
¾ cup shredded Cheddar cheese

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. (If not cooked already, start your broccoli cooking.)

After 20 minutes, add milk to the cream mixture and bring to a boil.

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

If you want, you can add extras like shredded carrots, chopped potatoes, etc. or substitute some for the celery.

Red Velvet Cheesecake

from McCormick Spices

This cheesecake was so easy to make and was very tasty. And, as you can see, it is pretty! As not a super big fan of chocolate, I might try it with a regular graham cracker crust next time, but it was still good with the chocolate crust.

Red Velvet Cheesecake

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)

1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
2. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
3. Bake 40 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 3 hours or overnight.
Can drizzle with chocolate before serving.