Monday, May 9, 2011


Ok, so I am doing away with the whole "This Weeks Menu" part of the posts because lately I have been just cooking whichever of the 5 recipes I feel like that day (or have the time for) and that works a lot better for me. Still 5 recipes, just in no particular order!

We had a wonderful Mothers day dinner that was cooked by my husband and brother-in-laws for all the Moms and wives and I was IMPRESSED! I told them they shouldn't have done such a good job because now we are going to ask them to cook for Sunday dinner more often!

My BIL Adam made Chicken Cordon Bleu and a Snickers salad which were WONDERFUL. My hubby Dave contributed the mashed potatoes and the yummy Brownie Trifle. We also had roasted Asparagus which is always a hit in our home. I have included the recipes for the Snickers Salad and the Brownie Trifle.

I am also throwing in a recipe for Chicken Tikka Masala. Dave and I ate at a wonderful Indian restaurant called "India Palace" on Friday night and I ordered my favorite - Chicken Tikka Masala. I told Dave that "I really have to try to make this" and so this week includes a untested recipe for just that. If you have one that you end up liking better, please send it!

Cheeseburger Meatloaf and Sauce – Paula Deen

1 t. seasoned salt
1 c. crushed Ritz
½ c. sour cream
2 T. Worcestershire sauce
1 c. grated cheddar cheese
1 med bell pepper, chopped
1 med onion, chopped
1 t. Paula Deen’s House Seasoning
1 1lb ground beef
2 slices white bread

Preheat oven 350. Mix all ingredients except bread well. Shape into loaf. Place on 1 ½ quart loaf pan lined with bread slices. Bake loaf for 45 min. The bread absorbs the grease and should be discarded after loaf is removed from oven.

1 (10 3/4 oz) can condensed cream of mushroom soup
1 c. milk
1 ½ c. grated cheddar cheese
Chopped onions, to taste (optional)
1 bunch parsley (optional)

Heat soup and milk over med heat; add cheese. You can add chopped onions and parsley to sauce. Pour over meat loaf or pass at table. (4 servings)

Chop Suey

Tastes best if made the day before so the flavors can blend.
2 lbs round steak or stew meat, cut into small pieces
1 -2 T. oil
4 c. water
2 onions, chopped
4 cups diced or sliced celery
5 T. soy sauce
¼ c. molasses
2 beef bouillon cubes or 2 t. beef bouillon granules
2 (14 oz) cans chop suey vegetables
1 (14 oz) can bean sprouts
1 (4 oz) can mushrooms (optional)
3 -4 T. cornstarch
½ c. water
6 c. cooked rice
Chow mein noodles

Brown meat in oil. Add 4 c. water and simmer 20 min on med heat. Add onions, celery and soy and simmer on low for about 30 minutes, until meat is tender. Add molasses, bouillon, vegetables, sprouts, and mushrooms. Bring to a boil. Mix cornstarch in ½ c. water. Add to chop suey and continue to cook until thickened. Serve over rice and top with chow mein noodles. Have soy sauce on table. Serves 8-10

Sues Pizza Casserole

3 c penne
1 lb ground beef
1 tsp salt
1 large can of tomato sauce
1 large pepperoni stick
1 lb mozzarella cheese, grated
6 fresh mushrooms
1 can pizza sauce

Cook pasta as directed. Brown beef, onion and pepper. Mix all the ingredients together.

Put in casserole dish and bake at 350 F for 1 hour.

Chicken Tikka Masala

1 c yogurt, plain
1 Tbsp lemon juice, fresh
4 tsp cumin
1 tsp cinnamon
2 tsp cayenne pepper
2 tsp black pepper
1 Tbsp ginger, minced
3 boneless, skinless chicken breasts, cut into bite sized pieces.
1 Tbsp butter
1 clove garlic, minced
1/2 jalapeno peppers, finely chopped and seeded
2 tsp paprika
1- 8oz. can(s) tomato sauce
1 c heavy cream
1/4 c chopped cilantro
salt to taste
1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and salt. Stir in chicken pieces, cover and refrigerate for approximately 1 hour.
2. Preheat oven to 400 degrees. Thread marinated chicken onto skewers and discard marinade. Bake in oven for 20 minutes. (Chicken will finish off on the stovetop.)
3. Meanwhile, melt butter in a large skillet over medium-high heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken and simmer for another 10 minutes. Garnish with cilantro.

Stuffed Pepper Soup

ground beef, 1lb
½ c. brown or white rice, uncooked
tomato sauce, 15oz can
diced tomatoes, 15oz can
1 package pre-diced green peppers, onions and celery
1 15oz can low-sodium chicken broth
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
Add water as desired

Cook rice separately in saucepan or rice cooker. Brown ground beef. Add tomatoes, tomato sauce, chicken broth and water (if desired). Add the pepper, onion and celery. Add the spices and cook approximately 40 minutes. After 40 minutes, add the rice and cook 2-3 more minutes. Makes approximately 10 1-cup servings.

Snickers Salad

3 Granny Smith apples – chopped into bite size pieces
2 red apples – chopped into bite size pieces
1 pint yogurt (vanilla or raspberry)
6 snickers bars – chopped
1 pint whipping cream

Combine yogurt and cream. Fold in apples and snickers reserving some of the snickers to sprinkle on the top.

Brownie Trifle

1 (19.8 oz) pkg brownie mix
1 (3.5 oz) pkg instant chocolate mousse
8 (1.4 oz) Heath bars, crushed (or the bag of Heath bits)
1 (12 oz) carton Cool Whip, thawed

Prepare brownie mix and bake according to package in 9x13 inch pan. Cool and crumble (I like to cut mine into small chunks). Prepare chocolate mousse according to pkg directions, but do not chill.

Place half of brownie bites in 3 qt. trifle dish or large glass bowl. Top with half of mousse, half of Heath bits, and half of cool whip. Repeat layers ending with cool whip. Garnish with chocolate curls if desired. Chill 8 hrs (for best results. I have chilled for only a couple hours and it is still super yummy!). Serves 16-18

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