Pumpkin Muffins

IMG_1179
These are the only ingredients you need for these muffins.  No oil, eggs or milk.  Just dump the yellow cake mix, one 15 oz. can of pumpkin (not the pumpkin pie filling) and I added 1 teaspoon of pumpkin pie spice.  You can add more spice if you want.  I like my cinnamon and nutmeg with pumpkin.  🙂

Mix that all up in a bowl.  It may take a while and the dough will be stiff.

Put the dough in 12 muffin cups.  Bake at 350 degrees for 20-25.  Let the muffins cool before you take them out of the muffin tin.

Now what you will have is wonderful, EASY, FAST, moist muffins!!!

IMG_1181

Advertisements

Chicken Rotel

IMG_1174

This is a good easy recipe.  Even though it says to cook this in a 13×9 inch pan, I cooked mine in two 8×8 pans.  I froze one pan and the other pan we ate for dinner.  I think the 8×8 pan could have easily fed 6 people.  I like recipes that make a lot so I can freeze some for another dinner, especially with the holidays coming up and things get busy.

1 (3 lb.) chicken

1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 sm. can (4 oz.) mushrooms
1 stick butter
1 (7 oz.) pkg. vermicelli spaghetti, broken in half
1 lb. box Velveeta cheese
1 can English peas
1 can Rotel tomatoes
1 can cream of mushroom soup
Boil chicken and cut up in bite-size pieces. Saute onion, bell pepper, celery and mushrooms in butter. Cook vermicelli in chicken broth. Discard broth when vermicelli is done. Add Rotel tomatoes, cream of mushroom soup and Velveeta to sauteed vegetables. Stir until cheese melts. Add chicken, vermicelli and peas. Mix well and pour in ungreased 9 x 13 x 2 inch pan. Bake until bubbly, about 30 minutes at 350 degrees. Can be made ahead and frozen. Serves 10-12.

Picante Chicken

IMG_0841
This recipe is so versatile.  It can be cooked right away or dump it in a freezer bag and freeze it before cooking.  It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven.  Everyone in the family enjoyed this recipe.  I poured it over rice but pasta or spaghetti can also be used.

4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice

Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.

*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!

Recipes for June 19-25

Dump Salmon

8 salmon filets

½ cup peanut oil or olive oil

¼ cup light soy sauce

¼ cup balsamic vinegar

¼ cup green onion, chopped

1 tablespoon brown sugar

2 garlic cloves, minced

1 ½ teaspoons ground ginger

2 teaspoons crushed red pepper flakes

½ teaspoon salt

¼ teaspoon pepper

 

Dump everything into a freezer bag.  I freeze this in 2 freezer bags with 4 filets in each bag.  So this will make 2 meals.  Freeze flat.

To cook:  Thaw.  Grill or broil fish.

 

Cheesy  Ham and Pasta Casserole

16 oz. rotini cooked and drained

3 cups cubed cooked ham

5 tablespoons butter

1 teaspoon mustard powder

1 teaspoon ground black pepper

1 teaspoon seasoning salt

¼ teaspoon cayenne pepper

1 small onion, chopped

1 tablespoon minced fresh garlic

¼ cup flour

3 cups half and half cream

2/3 cup grated parmesan cheese, divided

4 ½ cups grated cheddar

 

Preheat oven to 350 degrees.  Spray a 13x9x2 inch dish with cooking spray.  Combine rotini and ham in a bowl and set aside.  In a medium saucepan melt butter over medium heat.  Add mustard powder, black pepper, seasoned salt, cayenne, and onion.  Stir and cook for about 4 minutes.  Add garlic and cook for 2 more minutes.  Add flour and stir constantly for 2 minutes.  Slowly add the cream and parmesan cheese.  Cook over medium heat until bubbly.  Reduce heat to low and stir in cheddar cheese.  Pour sauce over ham and rotini.  Mix well.  Pour into prepared 13x9x2 inch dish.  Sprinkle top with Parmesan cheese.  Bake for 45 minutes or until bubbly.

May freeze at this point.  On the day you want to serve this dish, let it thaw in refrigerator for 24 hours.  Heat dish up before serving.

 

Dump Swiss Steak

1 pound round steak

15 oz. diced tomatoes, undrained

1 ¼ oz package of dry beef and onion soup mix

1 ¼ oz package of dry brown gravy mix

 

Cut round steak into serving portions.  Dump everything into a 1 gallon freezer bag.

To cook:  Thaw.  Place in a baking dish.  Bake covered at 350 degrees for 1 ½ hours.

Serve over mashed potatoes.

 

Chicken Spectacular

3 cups cooked chicken, cubed

6 oz. package Uncle Ben’s wild rice, cooked as directed

1 can of cream of celery soup

3 oz. jar diced pimientos

1 can of sliced mushrooms, drained

1 medium onion, chopped

2 cans French style green beans, drained

1 cup mayonnaise (do not substitute)

1 cup sliced water chestnuts, drained

Salt and pepper

 

Mix all ingredients and pour into a 13x9x2 inch baking dish.  Bake at 350 degrees for 30 minutes.  Let it cool.  Cover and freeze.

To cook:  Thaw.  Warm up in the oven and serve.

 

Tortilla Crusted Tilapia

4 tilapia filets

6 corn tortillas, torn up

1 jalapeno pepper, seeded and coarsely chopped

1 teaspoon lime juice

¼ cup fresh cilantro

½ teaspoon chili powder

¼ teaspoon ground cumin

1 teaspoon seasoning salt

1 egg, beaten

 

Place everything in the blender except tilapia and egg.  Pulse until mixture is small crumbs.  Place crumbs on a plate.  Place egg in a dish.  Dip filets in egg and then crumbs.  Wrap in plastic wrap and place in a freezer bag.  Freeze.

To cook:  Thaw.  Place on baking sheet.  Bake at 375 degrees for 15 minutes.

 

Dump Pepper Lime Chicken

½ teaspoon lime peel

2 garlic cloves, minced

¼ cup lime juice

1 teaspoon pepper

1 tablespoon olive oil

1 teaspoon basil

¼ teaspoon salt

4 chicken breasts

 

Dump everything in a freezer and freeze.

To cook:  Thaw.  Can grill the chicken or bake at 350 degrees for 30 minutes or cook in a slow cooker on low for 4-5 hours.

 

Recipes for June 12-18

Baked Ziti

1 pound of ziti pasta, cooked al dente

1 pound of Italian sausage, cooked and chopped

15 oz. ricotta cheese

1 egg

2 tablespoons parsley

2 cups mozzarella cheese, shredded and divided

¼ cup parmesan

28 oz. jar spaghetti sauce, divided

 

Cook ziti according to directions, drain and set aside.  Mix ricotta, egg, parsley, 1 ½ cups mozzarella and parmesan in a bowl.  Mix cooked sausage and ziti in with the ricotta mixture.  Mix in ¾ jar of spaghetti sauce.  Pour into a 2 quart casserole dish.  Top with rest of sauce and mozzarella cheese.

To freeze:  Cover the dish with foil and put in freezer.

To cook:  Preheat oven to 350 degrees.  Cover and bake for 20 minutes.  Uncover and bake 10-15 minutes more.

Salisbury Steak

1 egg

1 can of condensed French onion soup, undiluted and divided

½ dry breadcrumbs

½ teaspoon salt

1 pinch of pepper

1 ½ pounds ground beef

1 tablespoon flour

¼ cup water

½ cup ketchup

1 teaspoon Worcestershire sauce

½ teaspoon prepared mustard

6 cups of hot cooked noodles

Chopped fresh parsley

 

In a large bowl, beat the egg.  Stir in 1/3 cup of soup, bread crumbs, salt and pepper.  Add beef and mix gently.  Shape into 6 oval patties.  Brown in a skillet for 3-4 minutes on each side.  Remove and set aside.  Discard the drippings.  In the skillet combine flour and water until smooth.  Add ketchup, Worcestershire sauce, mustard and remaining soup.  Bring to a boil.  Cook and stir for 2 minutes.  Return patties to skillet.  Cover and simmer for 15 minutes.

To freeze:  Pour patties and sauce into a 1 gallon freezer bag.  Freeze flat.

To cook:  Thaw and heat up in the microwave.  Cook noodles.  Serve on top of noodles.

Dump Chicken

1 ½ pounds of chicken pieces

½ teaspoon salt

½ cup maple syrup

1 tablespoon chili powder

 

For freezing:  Place all ingredients into a 1 gallon freezer bag.  Lay flat in the freezer.

To cook:  Thaw.  May grill the chicken or bake in oven at 350 degrees for about an hour or cook in slow cooker on Low for 6-8 hours.  If using the oven or slow cooker method it would be good to serve chicken over a bed of rice.

Spinach and Sausage Stuffed Pasta Shells

32 large pasta shells

1 pound bulk sausage, cooked and drained

10 oz. chopped frozen spinach, thawed and drained

4 eggs, beaten

2 cups ricotta cheese

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

3 cups of spaghetti sauce

 

Cook pasta shells according to package directions.  Drain and rinse with cold water.  Combine remaining ingredients except spaghetti sauce in a large bowl.   Mix well.  Fill each pasta shell.  Place in a baking dish and top with spaghetti sauce.  (I am going to use several 8×8 pans for this, as this is the correct size for my family.)  Freeze at this point.

To cook:  Thaw.  Bake at 350 degrees for 30 minutes.

Dump Flank Steak

2 pounds flank steak

1 cup beef broth

8 oz can tomato sauce

6 oz. can tomato paste

1 small onion, sliced

1 green pepper, seeded and sliced

2 garlic cloves, minced

1 teaspoon of fresh cilantro, chopped (I like to add more)

1 tablespoon olive oil

1 tablespoon vinegar

 

In a large bowl combine all ingredients except flank steak.  Mix well.  Place flank steak in a freezer bag and pour sauce mix on top.

To cook:  Thaw.  Put in slow cooker for 8-10 hours on LOW.  Shred meat and serve over rice.

Stuffed Bell Peppers

4 red bell peppers, halved and seeded (remove membrane)

1 pound ground beef

1 cup cooked rice

1 pepper ,minced (any color)

1 onion, minced

2 garlic cloves, minced

1 tablespoon Italian spices

1 egg, beaten

1/8 cup Italian breadcrumbs

Salt and freshly ground black pepper, to taste

Jarred spaghetti sauce (large bottle)

Sharp Cheddar cheese shredded, about 2 cups

 

In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs, salt and pepper to taste.  Use your hands to mix the ingredients well.  Using a ½ cup measuring cup, fill each pepper half.

To freeze:  Wrap each pepper in saran wrap and place all in a freezer bag.

To cook:  Thaw peppers.  Preheat oven to 350 degrees.  Place peppers in a baking dish.  Pour spaghetti sauce on top of the peppers.  Cover and cook for 90 minutes.  Top with shredded cheese and continue baking another 10-15 minutes.  OR

You could probably put the peppers in a slow cooker and cook them all day on Low with the spaghetti sauce on top then just sprinkle the cheese on before serving so it can melt a little.

Recipes for OAMC session June 5-11

Grilled Pesto Chicken

10 drumsticks
1 (7 oz) carton pesto sauce

Lay out the chicken on a clean surface, pull the skin back from the top of the drumstick towards the end bone.  Slather the meat with the pesto, and gently pull the skin back up over the pesto.  Place chicken in a prepared 13x9x2 inch baking dish, cover with foil, label and freeze.

To serve:  thaw the drumsticks and grill over medium-hot coals, a gas grill heated to medium or broil for about 20 minutes, turning once.

Orange Pork Chops

4-1 inch thick center cut pork chops
Salt and pepper to taste
1 tablespoon butter
1/3 cup of orange juice
1/3 cup ketchup
1 tablespoon orange marmalade
½ teaspoon orange zest
1 orange sliced and peeled*

Season the chops with salt and pepper.   In a large skillet brown the chops in the butter.    Remove the chops from the skillet and set aside to cool.  Pour the orange juice and ketchup into the pan drippings.  Stir, then add the orange marmalade and orange zest.  Boil for 1 minute.

Put cooled pork chops and sauce into a 1 gallon freeze bag.  Label and freeze.

To serve:  Thaw pork chops and sauce.  Pour both the pork chops and sauce into a slow cooker.  Cook on Low for 4-6 hours.  Arrange pork chops on platter and garnish with sliced orange on top.

Individual Meat Loaves

1 egg
¾ cup milk
1 cup (4 oz) shredded cheddar cheese
½ cup quick-cooking oats
½ cup chopped onion
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
¼ cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, whisk the egg and milk.  Stir in the cheese, oats, onion and salt.  Add the beef and mix well.  Shape into 2 loaves.  Place the loaves in a 8x8x2 inch baking dish treated with nonstick cooking spray.  Combine the ketchup, brown sugar, and mustard in a small bowl.  Spoon the sauce over the loaves.  Cover the baking dish with heavy-duty aluminum foil, label and freeze.

To serve:  Thaw the loaves.  Bake uncovered in a preheated 350 degree oven for 45 minutes.

Mexican Lasagna

1 ½ pounds ground beef
16 oz. small curd cottage cheese
2 eggs
1 (1 oz) package taco seasoning mix
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies
5 flour tortillas cut into 1 inch strips
4 cups (16 oz) Monterey Jack cheese

In a large skillet, brown the meat.  Combine the cottage cheese and eggs in a small bowl.  Drain the browned meat of excess fat, and add the taco seasoning, tomatoes, tomato sauce, and chilies.  Mix well.  Simmer, uncovered, for 15 minutes.

In a 13x9x2 inch baking dish treated with nonstick cooking spray, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese.  Repeat the layers.  Cover with heavy duty foil, label and freeze.

To serve:  Thaw and bake, uncovered, in preheated 350 degree oven for 40 minutes or until bubbly.  Let stand 10 minutes before serving.

Chicken Cacciatore

2 medium onions, thinly sliced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons oregano
½ teaspoon basil
½ teaspoon celery seed
1 bay leaf
¼ cup white wine
6 boned chicken breasts
Spaghetti

Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.  Place this mixture together with chicken breasts in a freezer bag.  Freeze, using freezer bag method.

To serve:  Take bag out of freezer night before and place in refrigerator.  In the morning place in slow cooker and cook on Low for 6-8 hours or on High for 2 ½ to 4 hours.  Serve over pasta.

Sloppy Joes  This is Pioneer Woman’s recipe.

2 tablespoons butter
2 ½ pounds ground beef
½ onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
1 ½ cups ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
½ teaspoon red pepper flakes
Worcestershire sauce to taste
2 tablespoons tomato paste
Tabasco sauce to taste
Salt to taste
Freshly ground pepper to taste
Kaiser Rolls or hamburger buns
Butter
Sliced Cheese (optional)

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.  Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.  Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.  Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, top with a slice of cheese if you want.

Noodle and Spinach Casserole

1 (8 oz) package wide egg noodles
1 1/2 pounds ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz) package frozen chopped spinach, thawed and drained
2 cups (8 oz) shredded Monterey Jack
1 1/2 cups sour cream
1 large egg, beaten
1 teaspoon garlic salt
1 1/2 cup (6 oz) shredded Parmesan

Cook noodles according to package directions; drain and set aside. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden. To freeze: Bake, then freeze. To bake: Thaw in refrigerator overnight. Bake covered at 350 degrees for 30 minutes. Uncover and bake 10 more minutes.

Slow Cooker Shrimp Creole

1 1/2 cups chopped onion
1 1/4 cups chopped celery
1 clove garlic, minced
3/4 cup diced green pepper
1 (28 oz) can whole tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon paprika
1 bay leaf
4-6 drops Tabasco sauce
1 pound fresh shrimp, shelled and deveined Or 1 pound package frozen shelled shrimp

Combine all ingredients except shrimp in slow cooker and stir to blend well. Cover and cook on Low 7 to 9 hours. (High 3-4 hours) During last hour turn slow cooker to High and add shrimp. Cook 1 hour or until shrimp turn pink.

Make Ahead Cheese and Hamburger Casserole

1 pound ground round
1 cup onion, chopped
3 crushed garlic cloves
1 (8 oz) package sliced mushrooms
6 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon oregano
1/4 teaspoon pepper
1 (28 oz) can whole tomatoes, undrained and chopped
1/3 cup flour
2 1/2 cups milk
1 cup (4 oz) crumbled feta
3/4 cup (3 oz) shredded mozzarella
4 cups penne pasta, uncooked
1 tablespoon fresh parsley, chopped

Combine first 3 ingredients in a large non-stick skillet; cook over medium heat until browned, stirring to crumble. Add mushrooms. Cook 5 minutes until tender. Add tomato paste and next 5 ingredients; stir well. Bring to a boil, reduce heat and simmer uncovered 20 minutes. Set aside. Place flour in a saucepan, gradually add milk, stirring with whisk. Place over medium heat and cook until thick, stirring constantly. Stir in cheeses, cook 3 minutes or until cheese melts, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture and pasta into 13×9 inch baking dish and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Bake for 1 hour and 10 minutes until thoroughly heated and pasta is tender.