Tatertot Casserole

I decided that I'm going to only be posting when I have something to share that I want to share. I don't really like the pressure of posting frequently just to have posts up. It makes me feel like I have to post whatever I make, even if I don't completely love the recipe. Plus I'm only cooking 50% of the time since I'm living with my in-laws. So sorry if posts are a bit more sparatic.

Anyways, this recipe comes from my MIL Schenk Family cookbook. I never had tatertot casserole before I lived with my inlaws, but when my MIL cooked it for dinner one night, I fell in love! (In fact I had a craving for it during the last couple of weeks, so I finally made it for dinner last night!) In the cookbook it was titled "Finicky Kids Casserole", so obviously this was someone's solution to getting their kids to actually eat their dinner. It can be a little on the saltier side (but not super bad) so I would use low sodium soup to help cut the salt. Something that I'll try next time is instead of layering the ground beef, tatertots and soups, I am going to mix them up together and then add the cheese on top. The reason being just that when I made it, the cream of chicken soup didn't go all the way to the meat and so the meat didn't really "stick" to the rest of the casserole (Plus it would make it less noticeable if I were to reduce the ground beef to 1 lb.). Also, you could probably use whatever cream soups you have on hand. I was thinking it might be fun to try a cream of celery with a cream of mushroom. However you make it, I hope you enjoy this too!

Tatertot Casserole

1-1/2 pounds ground beef

1 medium onion, chopped

1 large pkg. tatertots (My package was 32 oz.)

2 cans cream of chicken soup, undiluted

1-1/2 c. cheddar cheese, grated

1 pkg. Lipton Onion Soup

Brown beef and chopped onion; drain well. Spread in a 9X13" pan. Sprinkle onion soup mix over beef. Evenly distribute tatertots over onion. Spoon soup over potatoes. Sprinkle cheese over top and bake for 35-45 minutes at 350* F (I baked mine for a little more than 45 minutes and it was perfect. Just make sure the casserole is warm all the way through and that the tatertots aren't raw.)

Pear Scones

I made these this morning for breakfast. They're quick and easy and only use one pear--which makes them great in my book! (I like having pears to eat fresh too!) I found this off of Allrecipes.com.

Ingredients:
1 3/4 c. flour
1/3 c. packed brown sugar
2 t. baking powder
1/2 t. ground cinnamon
pinch of salt
1/3 c. butter, chilled
1 egg
1/2 c. half-and-half
1 chopped pear

Directions:
1. Preheat oven to 375*.
2. Sift together flour, brown sugar, baking powder, cinnamon, and salt in large bowl. Cut in butter until mixture is crumbly texture. In separate bowl, whisk together egg and half-and-half. Add to the flour mixture until combined. Stir in pear.
3. On lightly floured surface, turn out dough. Pat down until it's about 1 1/2 to 2 inches thick. Cut into triangles or rounds and place on ungreased baking sheet.
4. Bake until golden brown (about 15 minutes); rest briefly on a cooling rack before serving. Serve with butter and honey or any jam.

Note: Instead of half-and-half, I used evaporated milk, which, by the way, you can make from dry milk by mixing together 2/3 c. with 3/4 c. water. (Makes 1 cup.) I also added chopped walnuts. They were really good!

Marinated Pork Chops

We made these for dinner last month and I've been meaning to post them because they were sooo good! In fact, my almost-1-year-old picked all the meat out of his dinner and ate it before he ate anything else. The recipe comes from a family friend that gave me the recipe at my bridal shower a little over 3 years ago. I did grill the chops, but you could also bake them (since I know not everywhere has weather condusive to grilling in the middle of winter!). I would probably bake them at 375*F for about 45 minutes- I'm guessing at the time. Just make sure that the juices run clear and the meat is cooked through. Or if you are a broiler pro (I am not) you could also broil the chops. However you cook them, these will be sure to please!

Marinated Pork Chops

4 boneless pork loin chops (you could use any cut of pork chop)

1 cup apple cider

2 Tbl brown sugar

1 Tbl Worcestershire sauce

1 tsp chili powder
1/8 tsp garlic powder

Mix the marinade together, add the chops and marinate 4-6 hours. Bake till juice runs clear or grill!

Baked Creamy Chicken Taquitos

I saw these taquitos over at Our Best Bites awhile ago, and when my mom tried them and loved them, I knew I'd have to have a go at them. I'm so glad that I did! My mom's only complaint was that the recipe was really spicy, and since my husband can't handle much spice I made a couple of changes (the recipe below is what I did). And the result was delicious! I was skeptical about if the tortillas would actually crisp in the oven and they did! We used around 16 fajita size flour tortillas for one recipe of the filling, and they were perfect! I also served our taquitos with extra salsa, sour cream and guacamole. We will definitely be making these again. (And thanks mom for letting me steal your picture- I hate it when my 2 year old steals my camera batteries! :)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C salsa
1T fresh lime juice (about the juice of 1 lime)
1/2 t cumin
1/4 t chili powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1/2 C grated pepperjack cheese
1/2 C grated cheddar cheese
small corn or flour tortillas (I used flour fajita sized tortillas)
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 salsa, lime juice, cumin, chili 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. (Our Best Bites notes: 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.

Pumpkin Cake Roll

This year for Thanksgiving, we spent the day with my husband's family. And since everyone lives close together, the meal components are split up so no one person is stuck in the kitchen all by themselves slaving over dinner. When they asked me what I'd like to make, I knew I'd have to make these pumpkin cake rolls. I remember my mom making them for us on Thanksgiving growing up, and they were quite possibly my favorite dessert to eat after the turkey spread. No matter the time of year, this pumkin cake roll with cream cheese frosting on the inside is sure to hit the spot. And my favorite way to eat it? Right out of the fridge!

Pumpkin Cake Roll

For Cake:
3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts, optional
Powdered sugar

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise and allow to cool. While the cake is cooling, prepare the filling.

For Filling:
1/4 cup butter or margarine, softened
1 8-oz package cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap and chill in the refrigerator until ready to serve.

Cherry Chocolate Shortbread Cookies

I found this recipe on an advertisement in the newspaper a week or so ago and knew I had to try them. I love cherries and chocolate--and shortbread! How could it go wrong? They're really easy and chances are you've already got most of the stuff in your cabinets.

Ingredients:
1 c. butter, softened (no subs.)
1/2 c. sugar, plus 1 T. for dipping
1/2 t. almond extract
2 c. all-purpose flour
1/4 c. corn starch
1/2 c. finely chopped dried cherries (they recommend Sunsweet)
about 1/4 c. finely chopped semi-sweet chocolate

Directions:
1. Mix butter, sugar, and almond extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
2. Form into 1-inch balls and place on ungreased baking sheet. Pour extra sugar onto small plate and dip the bottom of a water glass into it then press gently down on top of the cookies to flatten. (You may need to moisten the glass somehow. I used a tad of cooking spray.)
3. Bake at 300* F. for 20 to 30 minutes. Cool for 5 minutes; remove to wire rack and cool completely.

This recipe also drizzles some melted chocolate on top (in a freezer bag, put 1/2 c. chocolate chips and 1 t. shortening, microwave on high for about 30 seconds. Snip off corner and drizzle over cookies.) but I thought it was just perfect without it. Also, they tasted even better the next day, so they're great to make a day or two ahead of a cookie exchange or to give to neighbors!

Panera Broccoli Cheese Soup

My mom made this a while ago for a luncheon after we blessed my youngest son at church. It was the first pot of soup to be emptied, so I knew I'd have to make it again in the future. Well the "future" came this week, and everyone loved it again! The carrots add a touch of sweetness that works great with the cheese and broccoli.

Panera Broccoli Cheese Soup

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

Directions

1.Sauté onion in butter. Set aside.

2.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3.Add the chicken stock. Simmer for 20 minutes.

4.Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5.Add salt and pepper. Put portions in the blender and purée. Return to heat and add cheese. Stir in nutmeg.