Grose Food

(This homemade enchilada sauce is better than any canned sauce I have ever tried!)
6-8 frozen burritos (Lynn Wilson, etc)
2 T butter
3 T flour
1 3/4 c water
8 oz can tomato sauce
1 1/2 t chili powder
1 t cumin
1 t beef boullion
1 t salt
shredded cheese

Melt butter, whisk in flour. Then add water and cook on medium heat until it starts to simmer and thicken. Add tomato sauce and seasonings. Pour over burritos and cover with foil. Bake at 350 for 40 min. Remove foil and sprinkle cheese.

This can also be cooked in the microwave for 15 to 20 min.

I made this up. Actually I was trying to copy the Firehouse version. It tastes pretty close, I think.

12 oz pkg penne pasta, cook
While it's boiling make this sauce:
Whisk together 1/2 c. sour cream with 1/4 c. flour. Add to 2 c. milk. Cook on med heat until thick. Then add 1/2 grated swiss cheese and 2 T. grated parmesan cheese.
In a 9x13 pan put the following:
2 c. diced cooked chicken (I used a rotisserie, but you can George Foreman your own)
6 slices deli ham, cubed
The penne pasta that you cooked.
Pour the sauce over the top.
Then top with 1 c. more grated swiss cheese and 1/4 c real bacon bits.
Broil on high until cheese is browned and crispy. Serve.

1 pkg (15 oz) refrigerated pie crust (Pillsbury)(comes with 2)
4 oz of combined cheese: Gruyere, Provolone (Shredded)
1 lb Leeks, white portion only, thinly sliced
6 med Roma tomatoes, thinly sliced
1/4 c grated parmesan cheese
1/4 t. garlic powder
1/8 t fresh ground pepper
1 c shredded Mozzarella cheese

Place parchment paper on cookie sheets. Place a pastry on each pan. sprinkle each with all cheeses, leaving 1" around the edges clear of filling.
Arrange leeks and tomatoes on the cheese. Sprinkle garlic powder and pepper on top. Sprinkle Parmesan cheese. Fold edges in over the filling to make a side crust. bake at 425 for 18 to 22 minutes. Serve warm.

Make the dressing first and sit it out at room temperature so the sugar can dissolve.
Dressing:
1 T. fresh garlic, grated
3/4 c. vegetable oil
1/2 c. sugar
1 t. salt
3 T. soy sauce
1 T. sesame oil
2 T. rice vinegar

Salad:
1 small bag baby spinach
1 (12 oz) pkg. bow tie pasta - cooked and cooled
2 - 4 T toasted sesame seeds
1/2 c. sunflower seed (salted)
1 can chopped water chestnuts
3 grilled chicken breasts, seasoned w/ lemon pepper ( or rotisserie chicken)
1 can bean sprouts

Don't pour the dressing until ready to serve or spinach will wilt.

Note: this makes a huge salad so I half it

3/4 cup canola oil
1/3 cup rice vinegar
1/3 cup cider vinegar
1/2 cup teriyaki sauce
6 T sugar
1/2 tsp salt
1/2 tsp pepper
1 (16 oz) bow tie pasta
1 can water chestnuts
1 1/2 bags spinach (fresh)
1 6 oz bag craisins
2 can mandarin oranges
1/4 cup toasted sesame seeds
6 oz honey roasted peanute (optional)
1/2 c. fresh parsley (optional)
add chicken for a main course salad

Mix Together:
3 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Stir these together and add:
3 eggs
3/4 cup butter
1 1/2 cups buttermilk
4 large mashed bananas
Mix well.
Butter pans.
Make a "sling" out of parchment paper and put in each pan before filling.  This helps them come out easily.
Bake at 350 dgrees for 30-35 min for small loaf pans. Makes 6-7 small loaves. Add more cooking time for regular size loaves.

This recipe was on Studio 5, I think.

1 can chicken breast
1 can enchilada sauce
1 can cream of mushroom soup
1 can of corn
1 can of black beans
1 small can diced green chilies

Heat in a saucepan and serve over tortilla chips. Garnish with cheese, olives, sour cream. (And I put some diced tomatoes on mine, too)

Best part of this, it can be made in minutes. And it is actually great as a main dish or a snack.

Thinly slice an apple ( the more tart, the better)
Cheese - you could use any kind but Gruyere or Swiss is REALLY yummy.
Bread - once again any kind will work, but that dark rye-type from Costco or Sourdough are so good.
Butter the bread, put on the cheese and apples, grill. Serve.

Variations: Grilled chedddar cheese and fresh tomato, with fresh sage is good, too.
Another good one - Grilled turkey (deli or sliced), sliced artichokes, spinach leaves and provolone. (I stole this idea from Zuppas)

6 medium fresh tomatoes, or 28 oz can
2 cups chicken broth
6 to 8 basil leaves
1 carrot (if you don't have a good blender, leave this out)
1/2 onion
2 cloves garlic
1/2 cup cream or milk
2 T olive oil
salt to taste

Blend everything in a blender. Cook in a pan for 15 minutes.

This is really good served with a grilled cheese and apple sandwich

OK I give up. This stinking blog site keeps telling me I have exceeded my number of photos and so I can't put another one on. Nice. So here is the recipe sans a photo.

Fresh greens beans
About 1 cup water
1/4 c. butter
fresh minced garlic
ham, chopped into cubes
onion, chopped
fresh mushrooms (optional - I have made it with and without)
salt and pepper

Put everything in a pan, cover with a lid. Simmer for 20 min, or until green beans are tender. Don't drain off juice. Spoon out beans, etc. with a slotted spoon onto plate when you are ready to eat.

but check out this food blog. (Holls, this is the one I was telling you about.)

jamiecooksitup.blogspot.com

For starters, I think I will make the zucchini cake with sour cream frosting, s'more cookies, double chocolate zucchini muffins, chocolate hot fudge cake, oreo turtle bars.... mmm I am about to gain 10 pounds.

1 lb ground turkey
1/4 cup dry breadcrumbs
onion salt, garlic powder, salt and pepper
Mix together and form into balls. Cook in skillet until cooked through. Add sauce below and heat.

Sauce:
1/4 c. peanut butter (I used Adams chunky)
2 T. soy sauce
3 T. sugar
1 t. sesame oil

Olive oil cooking spray
1/4 c frozen chopped onion
2 garlic cloves, crushed
8 oz sliced mushrooms
2 small zucchini, diced
2 cans crushed tomatoes
1 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
1 rotisserie chicken, deboned/chunked (I used the leftover chicken legs we cooked on the smoker)
8 oz mozzarella or Italian cheese, divided
9 oz whole wheat pasta, cooked al dente

Preheat oven to 400. Spray 13x9 baking dish with cooking spray. Heat large skillet over medium-high heat, spray with cooking spray. Add onion and garlic, saute one minute. Add mushrooms and zucchini and saute for 5 min. Add crushed tomatoes, Italian seasoning, salt, pepper and sugar, stir. Remove from heat, add chicken and 1 cup cheese, stir. Spread pasta evenly in bottom of baking dish. Top with chicken/veggie mixture, making sure all pasta is covered. Sprinkle remaining cheese over top. Bake uncovered for 20 min until cheese is bubbly. Let stand 5 min before serving.

4 cups ziti or penne pasta, uncooked
2 cups pasta sauce
1 can (14.5 oz) diced tomatoes
185 grams cream cheese
1 1/2 cups mozzarella cheese
3/4 cups parmesan cheese

Cook pasta according to package directions. Set aside. In large saucepan, combine the pasta sauce, diced tomatoes, and cream cheese unil heated through and cream cheese is blended in. Put pasta in the saucepan and combine with sauce. Pour half of the mixture in a 9x 13 pan. Sprinkle 3/4 of the mozzarella cheese over it. Then pour the rest of the pasta mixure on top. Top with remaing mozzarella cheese and parmasan cheese. Bake at 350 for 20 min. or until heated through.

8 oz. spaghetti, cooked
1 Tbsp. Worchesershire sauce
1-1/2 to 2 lbs. ground beef
1 large onion, diced
1 can tomato soup
Juice from 1 can of green or black olives(save olives and slice for top)
1 tsp. chili powder
1 Tbsp. Worchestershire sauce
1/2 tsp. garlic salt
pepper to taste
1 can cream of mushroom soup
1/2 lb. grated mild cheddar cheese
Tomao juice or V-8 juice ( optional)

In saucepan, brown ground beef with onions. Or you can just add some onion powder. Add tomato soup and juice from olives, chili powder, Worchesershire sauce, garlic salt and pepper. Simmer for 1/2 hour. Prepare 8 ox. spaghetti according to directions. Combine wih sauce in casserole dish. Spread mushroom soup on top and layer with cheese and sliced olives. (in that order) Bake a 350 degrees covered for 30 min. This is really good served with a green salad and French bread.

My sis-in-law Emily always has the best recipes and this is one of my favorites.
Brown some meat, dump in the cans, stir.

1 lb ground beef
1/2 cup chopped onion (unless you have a husband that cries about it)
1 can diced tomatoes
1 can kidney beans with juice
1 can corn with juice
8 oz tomato sauce
2 cups water
1 package taco seasoning

Mix and simmer for 15 minutes. Serve with cheese, chips and sour cream.

Got this recipe from our Girl's Recipe Night a few weeks ago:

1 can sweetened condensed milk
6 oz frozen lime juice concentrate
8 oz cream cheese, softened
4 drops green food coloring, if desired
1 tub of cool whip
1 graham cracker crust
1/2 lime or other garnish

Beat milk and cream cheese until smooth. Add food coloring and lime juice. Fold in 1/2 of cool whip. Pour in crust. Refrigerate for 2 hrs. Garnish with rest of cool whip and fruit. Enjoy!

This is a great way to use up leftover chicken or turkey. I happened to have leftover turkey from a turkey breast I made for Sunday dinner.

1 loaf frozen bread dough, thawed. Or you can make your own dough, which is what I did in my breadmaker on the dough cycle.
1 cup cooked turkey or chicken
one 8 oz cube of cream cheese

Roll out the dough into a rectangle about 12" by 18" or so. (If you roll it out on tin foil then it is easier to transfer to a pan. Also, then you don't have to wash the pan. haha)
Then cut strips on both sides of the dough, leaving an uncut section in the middle. Spread the cream cheese on this and sprinke the turkey on top of the cream cheese. Then fold over the strips row by row like you are braiding the bread. It will look like this when you are done:
Melt 1/4 c. butter and brush over the dough. Sprinkle parmesan cheese, garlic powder and rosemary over the top.

Bake for 20-30 min, or until browned, at 375 degrees.

It doesn't get much easier than this:

1 small can chopped or minced clams, drained
1 can cream of mushroom soup
1/4 c. milk
1/4 c. parmesan cheese
garlic powder to taste, or small amount of fresh crushed garlic

Heat in saucepan. Serve over pasta.

I poured it the over cheese ravioli the other night. I served it with those cool little Italian breadsticks and a green salad. I got home from work and dinner was ready in 15 to 20 min.

This one is from Pioneer Woman's cookbook. I will never use a pancake mix again... Okay I will but these are awesome.

















stir together:
1 cup sour cream
7 Tbs flour
1 Tbs sugar
1 teaspoon baking soda
1/2 teaspoon salt

whisk in separate bowl:
2 large eggs
1/2 tsp vanilla

Pour into flour mixture and stir.

Make pancakes. Top with whatever you want.

My all time favorite veggie dip:

1/2 cup mayo
1/2 cup sour cream
2 Tbs dried minced onion
2 Tbs parsley flakes
1 tsp dill weed
1 tsp bon appetite

I forgot to take a picture when we made these this morning. This is a picture of the real ones, from Gazebo restaurant in Maui, that we tried to copy.

Pancakes:
We used a mix (Krusteaz) and made according to directions, but added 1 mashed banana for each 4-5 pancakes and about 1/4 c. chopped macadamia nuts.

Topping:
Whipping Cream (whip and add 1-2 T. sugar) then fold in 1-2 T. butterscotch ice cream topping.

Syrup:
2 c. Karo syrup
1-2 T. canned coconut milk.

When you serve them you can spread a little more mashed bananas and crushed pineapple on the plate, then the pancakes, then the whipped topping, then the syrup, then a few more chopped macadamia nuts. You will think you are in paradise when you eat them.

I haven't made it to the grocery store yet this week so we are having waffles for dinner. I am using Steph's recipe for the waffles and I just called Holls for her syrup recipe...

2 cubes butter
1 cup buttermilk (don't have buttermilk but can substitute with 1 cup milk and 1tbs white vinegar or lemon juice)
1 cup sugar

Bring to a boil for 1 min. Take off heat. Add 1 Tablespoon real vanilla and 1 teaspoon baking soda. Stir.
Pour over waffles topped with yogurt and fresh strawberries.

A "healthy" cookie. Applesauce and bananas and no butter. Baking in my oven as I type. I am feeling lazy so no picture.

2 cups flour
1 cup sugar
1/2 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
3/4 cup applesauce
1 egg
1 cup mashed ripe bananas (about 2 bananas)
1 3/4 cup oats
1/2 cup chocolate chips

Beat egg; add applesauce and mashed bananas. Mix well.
Add dry ingredients and mix.
Add oats and chocolate chips. Mix.
Drop spoonfuls on sprayed cookie sheet.
Bake at 350 for 12-15 minutes.

1 to 2 c. cooked chicken , chopped or shredded .(I used a rotisserie chicken from Costco)
2 cans cream of chicken soup
3 potatoes, cubed
1/2 c. chopped carrots
1 small can mushrooms
1 cup frozen corn
2 cups Bisquick
1 cup milk
2 eggs

Boil the potatoes, carrots and corn till tender. Spread in a 9x13 pan, along with the chicken pieces. Spread soup over top ( can sprinkle with a little onion salt if wanted). Mix the bisquick, milk and eggs in separate bowl and spread over other ingredients. Bake at 350 for 30 minutes.

Use soft corn tortillas. Cut into triangles with pizza cutter. Spread pieces on a cookie sheet. Spray with oil spray and lightly salt. Bake at 400 degrees until lightly browned. It took around 20 min. or so in my oven. If they aren't browned they will be too chewy instead of cripsy.

1 cup frozen, shelled edamame, thawed
1 ripe avocado, peeled and pitted
1/2 cup chopped cilantro
2 cloves garlic, minced
1/4 onion, chopped
juice of 1 lime
3 tablespoons of water
optional - 1/2 jalapeno finely chopped
Salt and pepper to taste

Blend in food processor or blender. Add a bit more water if it's too thick.

I made this one the other night and when I went to take a picture my camera was dead. It was really good though.

Ingredients
2 Garlic Cloves
3 Sprigs Fresh Rosemary, stems removed
4 Sprigs Fresh Thyme Leaves, stems removed
1 Tbsp Dry White Wine
1 Tbsp Extra-Virgin Olive Oil
2 Tbsp Dijon Mustard
2 Tbsp Whole-Grain Mustard
Nonstick Olive Oil Cooking Spray
6 (6 to 8 oz.) Salmon Fillets
Salt and Freshly Ground Black Pepper
6 Lemon Wedges for Garnish.

Using the bowl, add garlic, rosemary, thyme, wine, oil, and both mustards. Blend until the mustard sauce is combined, about 30 seconds. Set sauce aside. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges.

(Jared's mom got us a Ninja blender for Christmas, so these next two things are used with that. I'm sure they would work in a normal blender.)

Ingredients
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar

Cut the bananas into 1 ½ inch pieces and add to the pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. Store in air tight container.