Super-Easy Scalloped Potatoes (Microwave)

This is a kid-friendly recipe and would be especially great for summertime as you don't have to heat up the oven, only the microwave!

I was SO pleased with the results of this simple dish.  Found in Gooseberry Patch's  Mom Knows Best  Cookbook 

(in which I have my Blastin' Blueberry Crunch recipe! - page 210). 

Recipe submitted by Judy Henfey of Cibolo, TX. 

The consistency was just perfect and we enjoyed this lovely dish with meatloaf. 

Makes a great side dish for any meal. 

And only FIVE basic ingredients! I always appreciate that. 

Add bacon, ham, peas or extra cheese for a change of pace. I think next time I try them I will use a cream of chicken/mushroom soup. You could also try cheddar cheese soup too. 

Simple, delicious and simply delicious!

SUPER EASY SCALLOPED POTATOES 

1 (10.75 ozs) can cream of mushroom soup 

3/4 c. milk

4 potatoes, peeled and sliced 1/8" thick

1/2 c. onion, chopped

(I used 1 Tb. dry minced onion)

salt, pepper and dried parsley to taste

1 c. shredded cheddar (or cojack) cheese

Spray a microwave-safe 2 qt. casserole dish lightly with non-stick vegetable spray. Add soup and milk' whisk together.  Gently stir in remaining ingredients.  Cover and microwave on high for 10 minutes; stir.  Microwave another 12 minutes, or until potatoes are tender.  Serves 8. 

Linked to Full Plate Thursday
           Weekend Potluck
          Meal Plan Monday

You may also enjoy these side dishes...

Cheesey Cottage Potatoes

Sweet Potato Casserole with Praline Topping

Simple Potato Pancakes

Caramelized Veggie Trio

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Roasted Ranch (or Onion) Potatoes (& Sweet Taters too)

This is one of those easy and delicious recipes that I am so fond of!

WHO WOULD ARGUE A RECIPE WITH ONLY 3 INGREDIENTS!??? 

These yummy taters make an awesome side dish to any meal. 

Oh how I love thee, Red-Skinned Potatoes!

I've served this dish to company too.  You could always cut up the potatoes a few hours ahead of time - cover with salt water and refrigerate until time to bake.

(Just be sure to drain them well before adding to oil mixture). 

You choose: Season them with dry ranch dressing or dry onion soup. 

Either way is fabulous! So use whatever you prefer and it's always simple. 

ROASTED RANCH POTATOES

2 lbs. red potatoes, sliced 1/2" thick or quartered

1/3 c. vegetable oil

1 env. dry ranch dressing (or onion soup) 

Preheat oven to 350. Combine oil and soup mix in large ziploc bag; add potatoes and shake until well coated.  Empty bag into ungreased 9" X 13" X 2" baking dish. (or use foil for easier cleanup). Cover and bake for 35 minutes; stirring a couple of times.  Uncover - bake 15 minutes longer or until potatoes are tender.

Yield: 6 - 8 servings

I also used this same recipe with a mixture of red & sweet potatoes.
It was awesome!

Easy Turkey Pot Pie

I'm happy to share that my recipe for Hot Cinnamon Milk Mix was featured last week at Foodie Friday.  If you haven't checked out that simple 4-ingredient recipe yet, you don't want to miss this opportunity to do that. I gave many pkgs. away for Christmas gifts and have received raves and requests for the recipe.


Trust you all enjoyed (& survived!!) your Christmas weekend.
Here's a great idea to use up some leftover turkey, or chicken...


Oh how I love pot pie - it's such comfort food for me.

This is an easy and delicious meal that can be made with turkey OR chicken.

I think it's always comforting for me to eat because when I was a kid, my mama would purchase frozen pot pies on sale for 5/$1 and we always loved them.

(It was one of the rare things mom bought from the store pre-made!)  She made everything from scratch otherwise.

I'm not sure they're still making the bottom crust in most store purchased pot pies...it's one of those ways they've 'cut corners',

but I sure do remember enjoying that crust.

This recipe has a 'pour on' top crust that is wonderful.  We rarely add salt to our dishes, but we do use a lot of pepper, so I like peppering the crust before baking. 

You can change up the kind of soup or use your favorite vegetables.

You can even add some shredded cheese if you prefer.

I added leftover 'ultimate' creamed corn from Thanskgiving and it added a creamy touch to this already tasty dish.

Any way you fix it - it'll be tasty for sure.

If your family is larger, just make a double batch and bake it in a
9" X 13" pan.

EASY TURKEY POT PIE

1 (10-3/4 ozs.) can cream of chicken soup

(regular or 98% fat free)

2 Tb. milk

1 (9 ozs) pkg. frozen mixed vegetables, thawed

(about a heaping cup)

1 c. cooked turkey or chicken, cubed

onion salt to taste

1/2 c. milk

1 egg

1 c. all purpose baking mix

(like Bisquick)

Preheat oven to 400. Combine soup, 2 Tb. milk, veggies, turkey and onion salt; pour into greased 9" pie plate.  In small bowl, combine milk, egg and baking mix.  Pour over vegetable mixture and bake for 30 minutes; peppering crust if you'd like. May add any herbs to turkey mixture to spice it up to your liking.

Yield: about 4 - 5 servings

Linked to Totally Tasty Tuesday
Gooseberry Patch Recipe Roundup - Thanksgiving Leftovers
  Ingredient Spotlight: Leftover Turkey 
Weekend Potluck
Meal Plan Monday

Easy Chicken Enchiladas using Philly Cooking Creme

I just HAD to try this new creamy product from Kraft!

This one is the Sante Fe Blend...MMM!

My special blogging friend, Angie, from A 'lil Country Sugar had used the 'Savory Garlic' on her corn on the cob...check out her post and see if you can resist!

I'm such a die hard fan of Mexican foods, I had to try this flavor and used the recipe on the back of the container for this yummy dish.

I loved the taste, but WHEN I use it again...and I will use it again...I will mix some sour cream with the last portion of the creme to top the enchiladas with.  I like mine a little creamier and there just wasn't enough of the 'sauce' to suit me.

Dare you to try this!!

It takes a few simple ingredients...

mix it together and fill the tortillas then bake...

YUM YUM!!

EASY CHICKEN ENCHILADAS

1 small onion, chopped

2 tsp. oil

3 cups shredded cooked chicken breasts

1 can (14.5 ozs) nno-salt-added diced tomatoes, drained

1 tub (10 ozs) Philadelphia Santa Fe Blend Cooking Creme, divided

1/2 c. Mexican style finely shredded four cheese

8 flour tortillas (6")

Preheat oven to 350. Cook and stir onions in hot oil in large skillet on medium heat 4 - 5 minutes, or until crisp-tender. Stir in chicken, tomatoes, 3/4 c. cooking creme and shredded cheese. Spoon about 1/3 c. chicken mixture down center of each tortilla; roll up.  Place, seam side down, in 13" X 9" baking dish sprayed with cooking spray; top with remaining cooking creme (this is where I would mix it with sour cream). Cover. Bake 15 - 20 minutes or until heated through.

The tub of creme has more recipes ideas on top of the lid.

Thank you Kraft for another great product!!

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Slow Cooker Chicken Mess

I was excited to find this (another!) delicious recipe from Lark's Country Heart.  She posts recipes weekly at a Lincoln County Central website.  See the recipe here.

This dish is easy and wonderful. As Lark says, this is what she would call a 'pantry meal' as you should have what you need in the pantry to make it - besides the chicken.

I love easy meals like this one!

And as you already know, I love cream cheese too.  For me, this is a fantastic combination of flavors.



This dish reminds me of poppyseed chicken, so I added the almonds on top.  I also served it over chicken flavored rice, just because I had a box that needed to be eaten. 

It was wonderful!

SLOW COOKER CHICKEN MESS

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 (8 ozs) sour cream

1 (10.5 ozs) can of cream of chicken soup

1/2 c. milk or water

1/4 c. finely diced onion

1 c. sliced fresh mushrooms (I used canned)

2 Tb. margarine

1 (8 ozs) cream cheese, cut into small cubes

salt & pepper to taste

4 c. cooked rice

Saute onions and mushrooms in butter until tender. Place chicken, sour cream, soup, milk and seasonings into slow cooker. Add sauteed veggies.  Stir until well coated. 

Cook on high for 4 hrs. or low for 6 hrs.

When there's 45 minutes of cooking time remaining, stir in cream cheese cubes.

To serve place cooked rice on plate and top with chicken mixture, then sprinkle with nuts if desired.

Linked to Whatcha Crockin' Wednesday

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*Note: you can use cooked noodles in place of rice if desired.

Linked to Whatcha Crockin' Wednesday

Ham and Havarti Croissants from Halfmysize.com

CAN WE EVEN BELIEVE IT'S MARCH ALREADY????

(I'll do the chocolate thing later....it's just what my cutsie calendar
says=)

(This is the first recipe to start off 2 weeks of sharing recipes from Halfmysize.com cookbook - they're all wondermous! and E.A.S.Y!

I JUST learned that Hungry Girl has a show on the Cooking Channel -
check her out!

YES!!!  and YES!!! again....

These are soo delicious - I can hardly wait to serve these to my adult children - they will love them too!

Simple and easy too, these would make a great appetizer or even an entree.
For breakfast too!

Something this tasty and only three ingredients???

BELIEVE IT!!!!!!

I haven't ever used havarti cheese, and had planned to use the 2% 'fiesta blend' cheese that I had on hand, when I spied some pepper jack that worked very nicely for this quick dish instead. 

Crescent rolls are definitely my second favorite ingredient (with cream cheese in first place.)  How can you go wrong using them? 

I just LOVE them!!

This is what they looked like as I was making them...

I cut up the cheese into little strips so it would roll up easier.

Ready to bake...

I do hope you'll try them - we will be eating them again soon!

NO doubt about it!

If you want, you could add a little mustard before baking?

HAM AND HAVARTI CROISSANTS

(From halfmysize.com and

The Better Baker)

1 can reduced-fat crescent rolls

16 slices Healthy Choice honey ham

4 ozs. jalapeno havarti cheese, grated

Preheat oven to 375. Unroll crescents and separate into 8 triangles.  Place 2 slices of ham on each crescent.  Top evenly with grated Havarti.  Roll crescents according to package directions.  Bake for about 14 minutes or until crescents are done.

Serves 8

(or 2, if no one else is around to eat them=)

Nutritional info per serving: Calories: 193; Fat: 9.9 gr. Fiber: 0 gr.

Linked to Melt in Your Mouth Monday

        Full Plate Thursday

Foodie Friday

Totally Tasty Tuesday

Ingredient Spotlight

Gooseberry Patch Roundup - Appetizers

Weekend Potluck

GBP Roundup - Lightened Up

CALICO BEANS - MMM!

   

I had tasted these beans before, but made them myself for the first time for the 4th.  Hope you'll give them a try too.  It's a colorful and easy dish to share for a reunion or get together.

CALICO BEANS

1-1/2# hamburger, browned

1/2# bacon, diced

1/2 c. onions

1/2 c. catsup

1 c. (or less) brown sugar

1 TB. mustard

1 TB. vinegar

1 large can kidney beans, partially drained

1 large can pork & beans, partially drained

1 regular can lima or butter beans, partially drained

Combine all ingredients together and place in

lg. greased baking dish.  Bake at 350 for

1-1/2 hrs. or 4 - 5 hrs. on low in crockpot.

SAVORY PARTY BREAD

What a wonderful cheesey bread.  The sliced loaf fans out for a fun presentation.  Try it, you'll like it. Once you start sampling it, it will be hard to stop. My family LOVES anything with cheese on it, and this is a real winner in our book!

(credit: Taste of Home)

1 unsliced round loaf (1 lb) sourdough bread (I like to use Hawaiian)

1 lb. Monterey Jack cheese, sliced

1/2 cup butter or margarine, melted

1/2 cup chopped green onions, optional

1 Tb. poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust.  (YES - You can do it!) Insert cheese between cuts.  Combine butter, onions and poppy seeds; drizzle over the bread.  Wrap in foil; place on a baking sheet.  Bake at 350 for 15 minutes.  Uncover; bake 10 minutes longer or until the cheese is melted.  Yield: 6 - 8 servings.

Linked to Weekend Potluck

Ziploc Omelets

We had these omelets for a family brunch not long ago and they were such a hit! They'd be the perfect breakfast for your next camping trip!

Ziploc Omelets

This works great! It's good for when you're alone or all your family is together, and can be enjoyed over an open fire cookout.

Have your guests write their names on a quart size ziploc FREEZER bag with a permanent marker. Crack 2 eggs into the bag (not more than 2). Mash with your hands

.

Put out a variety of ingredients such as: ham, prepared bacon, onions, cheeses, tomatoes, hash browns, salsa, etc.

Each guest adds prepared ingredients of their choice to their bag and mix well with your hand.

Make sure you get all the air out of the bag and zip it up.

Place the bags into rollling, boiling water for exactly 13 minutes. (Pan needs to be deep enough so bags are floating, and not touching bottom of pan) You can cook 6 - 8 omelets at once in a large pot. If you are fixing more omelets - make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for fun and everyone to be amazed.

As a Bonus - Taste of Home offers this great Summer Camping Guide for your next camping trip!