Gardening Gems - Mexican Fiesta

Tonight I hosted the Gardening Gems Garden Club.  We had a full house with 36 in attendance and a lot of fun!!  September is always Tomato month.  So I came up a few tomato recipes and we had a dill pickle canning demo too.  

Gardening Gems - Mexican Fiesta

Dill Pickles 

cucumbers 

garlic

dill, fresh , frozen or dried

Ball pickle crisp (¼ t. per quart jar)

3 c. water

3 c. apple cider vinegar

 ¼ c. pickling salt

Wash cucumbers and slice or place in jars whole. Add a clove of garlic,

1 head of dill (fresh or frozen is best), and pickle crisp to each jar. 

Place in sauce pan; water, vinegar, & salt. Bring to boil and pour over the

cucumbers, leaving ½ inch headspace. Place lids on jars. 

Place jars in canner on a rack and cover with 1" of water. Bring to boil and process

in boiling water bath for 10 minutes for pints & 15 minutes for quarts.

Do not open jars for 6 to 8 weeks to allow the cucumbers to turn to

pickles. 

* For Dilly Beans use green beans instead of cucumbers. This

makes enough brine for 3 quarts.

MEXICAN LASAGNA

1 bag Doritos, (I prefer nacho cheese flavored)

2 lbs. hamburger 

2 c. salsa

1 pkg. taco seasoning

1 tsp. chili powder

1 to 2 chopped, green or red peppers

1 sm. chopped, onion

1 to 2 diced, tomatoes

2 to 3 c. grated cheese

Brown hamburger and add salsa, taco seasoning and chili powder and set aside. In

9x13 sprayed pan layer in the following order: Doritos, meat mixture, green

peppers, onion, tomatoes, and top with grated cheese. Bake at 350°

for 30 minutes.

Our favorite Summer main dish when you have all the

fresh vegetables in the garden. Use fresh or canned salsa. 

Taco Pizza

1 Batch of Tomato Bread Dough  (see recipe below)

2 - 16 oz. refried beans

2 T. taco seasoning

2 t. granulated garlic

2 t. granulated onion

1 1/2  lb. hamburger

2 c. salsa

3 T. taco seasoning

1/4 c. water

1 t. granulated garlic

1 t. chili powder

1/2 t. salt 

1/4 t. pepper

2 c. chopped peppers

1 c. chopped onion

2 c. chopped tomatoes

3 c. grated cheese (half cheddar, half mozarella)

1/2 c. chopped cilantro

Divide dough in half and rolled out on 2 baking stones.  Bake at 375 for 10 to 15 minutes, do not fully bake.  It will go back in the oven after all the toppings are added.

Mix together the refried beans, 2 T. taco Seasoning and 1 t. garlic and onion.  Spread half over each  partially baked crust.

Brown the hamburger and add the salsa, 3 T. taco seasoning, water, garlic, chili powder, salt and pepper. Spread half over the refried beans on both pizzas.  Top each one  with peppers, onion and tomatoes.  Sprinkle with grated cheeses.  Top with chopped cilantro.  Bake at 375 for 10 to 15 minutes more, until cheese is melted.  

Serve while hot.  

TOMATO BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Puree the tomatoes and herbs together in the food processor  (saves chopping the herbs).  

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Peach Apple Salsa - from the USDA Complete guide to home canning

This is probably my favorite canned salsa!! 

https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa

6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)

2½ cups diced yellow onions (about 1 pound or 2 large as purchased)

2 cups chopped green bell peppers (about 1½ large peppers as purchased)

10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)

2 cups chopped Granny Smith apples (about 2 large apples as purchased)

4 tablespoons mixed pickling spice

1 tablespoon canning salt

2 teaspoons crushed red pepper flakes

3¾ cups (1¼ pound) packed light brown sugar

2¼ cups cider vinegar (5%)

Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

   3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

   4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

   5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

   6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

   7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

   8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.

OF course it is great on tortilla chips too!!  At serving time I add 1/2 c. chopped cilantro to a pint jar and stir it in.  

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.

  Process Time for hot packed PINTS at Altitudes of

0 - 1,000 ft = 15 minutes

1,001 to 6,000 ft = 20 minutes

Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)

Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 

Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.

Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Pina Colada Zucchini Bread

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

Best of 2023

 Best of 2023---Before January 2024 ends!!!

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

Hamburger Casserole

Sue Grunig made this for us while fishing at CJ Strike.  

Hamburger Casserole

Brown in a Cast Iron Deep Skillet:

1 lb. hamburger

1 c. chopped onion

Add:

4 c. diced potatoes

1 c. diced peppers (optional)

Salt and pepper

Mix together and pour over the meat mixture:

1 c. milk

2 t. corn starch

Cover and cook for 15 minutes over medium heat.  Top with grated cheese and bake at 350 for 15 to 20 minutes.  

Dutch Oven Enchilada Casserole & Spanish Rice

Sturgeon fishing Sept. 2021

Dutch Oven Enchilada Casserole

Brown 2 lbs. hamburger

Puree:  one onion and 4 cloves of garlic.  Add to browned hamburger.

Add:  1/4 c. taco seasoning

1/2 c. water

Simmer while making the sauce. 

Sauce

Place in blender:

30 oz. pinto beans

6 oz. tomato paste & 3 cans of water

1/4 c. taco seasoning

Spray a 12 inch dutch oven and cover the bottom with some of sauce. Add the rest of the sauce to the hamburger mixture.  

Cut 12 to 15 tortillas into strips.  Place 1/3 of strips on top of the sauce in dutch oven.  Then 1/3 of sauce.  Then 1 cup of  mexi cheese.  Repeat layers 2 more times.  

Place over 10 coals with 24 coals on top.  Bake 45 minutes until heated thru and the cheese is melted.  Serve with sour cream and taco sauce and/or salsa.  

Spanish Rice

Place in Instant Pot:

4 c. long grain white rice

Puree:  1 onion and 4 cloves of garlic and add to instant pot 

5 c. water

1 t. salt

1 1/2 t. chili powder

1 t. cumin

1/2 t. garlic powder

1/2 t. oregano

15 oz. tomato sauce

Stir and seal.  Pressure for 4 minutes.  Natural release for 10 minutes and then vent.  

Served these with a wedge salad or strawberry lettuce salad and chips and salsa.  

For Dessert:

Cinnamon Tortilla Rolls

6 flour tortillas

2 to 3 T. butter

4 to 6 T. sugar

1 1/2 tsp. ground cinnamon

Heat 1 T. or less of  butter in a cast iron skillet over medium-high heat.  Fry tortillas about 30 seconds per side until lightly golden brown.

Combine sugar and cinnamon in a small bowl and sprinkle on one side of the cooked tortilla.

Roll up with the cinnamon on the inside.    

If you want to be really fancy make a cream cheese/frosting dip.  

Instant Pot AuGratin Potatoes

I've been playing around with a few different recipes....here is my adapted version.  Sure makes for a quick side dish that used to take about 1 1/2 hours to make.  Can be ready in 20 minutes or less.

Instant Pot AuGratin Potatoes

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Instant Pot.....Homemade Hamburger Helper

Never any left.....a family favorite!!

Instant Pot.....Homemade Hamburger Helper
1 lb. hamburger
1 T. onion powder or 1/4 c. diced onion
1 T. garlic powder or 3 cloves minced garlic
1 t. season salt
1/2 t. pepper
3 1/2 c. elbow macaroni OR 5 c. egg noodles
3 c. beef broth or water with 1 T. beef bouillon
1 c. milk or cream
2 c. grated cheddar cheese
Saute hamburger and seasonings, until meat is browned.  Add macaroni/noodles and broth and stir well.
Cook on manual high pressure for 5 minutes.  Do a quick release.
Return to saute setting and stir in milk and cheese.  Stir until cheese is melted. Serve.

Steve's Favorite Breakfast Casserole in the Dutch Oven

I made this for our sturgeon trip last week.  My Dutch oven creation inspired by a facebook video. 

Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour (up to 1/2 c. as needed)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 to 4 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" Dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another Dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" deep Dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the Dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve. 

Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.. 

Goulash......in the instant pot

Goulash

1 lb. hamburger
1 large onion, diced 
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, and bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.  

Crockpot Breakfast Casserole

I made 2 crockpots full of this for Lacey's Prom Brunch.  Worked out great and everyone seemed to like it as it was mostly gone.....  The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning. 

Crockpot Breakfast Casserole
Beat until blended:
12 eggs
Beat in:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Set aside. 
Spray crockpot with cooking spray. 
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top.  Refrigerate or cook immediately.  Cook of low for 4 to 6 hours or on high for 2 to 3 hours. 

Breakfast Casserole

Simple and Satisfying Breakfast Casserole

8 oz. can refrigerated crescent roll dough
1/2 pound breakfast sausage (not link style) in the flavor of your choice
5 large eggs
1/4 C milk or water
1/4-1/2 tsp salt, to taste
1/2 C finely grated cheddar cheese

Preheat the oven to 400°F. Brown the sausage in a small skillet over medium heat until no pink remains.

While sausage browns, open the can of roll dough. Press the dough down evenly across the bottom of an ungreased 9x13 pan. Don't leave any gaps!

Drain sausage if necessary, and sprinkle it evenly over the raw dough. 

Beat together eggs, milk or water, and salt to taste. Pour over the sausage. Tilt the pan slightly as needed for even coverage. Sprinkle with cheese.

Bake for 20 minutes, until the eggs are set and top is slightly browned. Serve hot!

Spaghetti Pie Casserole

Spaghetti Pie Casserole              from:  Taste of Home

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3 green onions, chopped
1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese
1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

Ziti

This recipe came to me from Tammy Malone.  It freezes great too!! 

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both 

1 T. minced Garlic

1 chopped Onion

28 oz.  tomato puree

16 oz. diced tomatoes

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired add....chopped bell peppers or grated zucchini

1 lb. box Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/4 c. butter

1 8-oz cream cheese

1 t. garlic

1/2 pint whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat. Add tomato ingredients, all. Add marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper (add peppers or zucchini, if desired). Simmer about 20 minutes.

 Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray.  Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.  Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze.  I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

Chicken Enchilada Rice Casserole

I received this recipe from the Garden Valley RS.  

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS

• 2 cooked chicken breasts, shredded
• 2 cups dry Basmati or Jasmine rice
• 2 cans (10 oz each) Enchilada sauce 
• 1 can (16 oz) refried beans 
• 1 can black beans
• 1 can mild diced green chilies and tomatoes
• 1 cup white cheddar, shredded
• 2 cup Monterey Jack or Colby cheese, shredded
• 1 can (11 oz) corn kernel
• optional:
• cilantro for garnish 
• tomato sauce
• 1 can of black olives cut up

Just throw in your crock pot or rice cooker for 30 - 60 mins

I just used the white rice setting on my rice cooker. I cooked my rice the day before but I think it would actually be better if you threw it in uncooked but you will need to add more liquid. Probably 3 cups water, chicken broth or tomato sauce.

I liked it topped with sour cream and served with tortilla chips!

Make it your own- add in whatever you like!

Mexican Casserole

Mexican Casserole

1 bag Nacho Doritos, crushed.
2 c. shredded chicken
2 c. shredded cheese (DIVIDED IN HALF)
1 Can Cream of chicken soup
1 Can ro'tel tomatoes
1/2 c. sour cream
1/2 c. milk
2 T. taco seasoning 

Spray a 2 quart casserole dish with nonstick spray.
Crush the Doritos and set aside.   Mix together all the remaining ingredients EXCEPT FOR HALF THE CHEESE.
Layer half the Doritos (about 2 cups) on the bottom of sprayed casserole, then spread half the chicken mixture, the remainder of the Doritos, and the rest of the chicken mixture. Top with the remaining 1 c. cheese.
Cover with foil and bake at 350 for 35 minutes.

Double the recipe and cook it in a 9x13 pan for 45 minutes.

Chicken Casserole

This recipe came from Susan Johnson, (Kasey's other Mother).  She shared it in Relief Society years ago.  I just found it in a box and decided I should save it here.

Chicken Casserole
4 to 6 Chicken Breasts, cooked & cubed
2 cans Cream of Chicken Soup
Mix together and place in a casserole dish.
Prepare a large box of stuffing according to box directions and spread over the soup and chicken mixture.
Bake at 350 for 30 minutes.

Chicken & Rice Casserole

Chicken & Rice Casserole

1 package of boneless chicken (dark meat)

2 cups of rice

1 can cream of chicken soup

1 can green beans

2 to 3 T butter to taste 

Cook the rice and mix it with the cream of chicken soup, butter and green beans in a big bowl. Place the chicken in a casserole dish. Pour rice mixture over the chicken and bake at 350 until chicken is fully cooked. 

Best Taco Casserole

A recipe shared by my friend Ellen Grunig...

Best Taco Casserole
1 pound ground turkey (or ground beef)
1 packet taco seasoning mix
3/4 cup water
1 can (16 oz.) diced tomatoes
1 can (16 oz.) pinto beans, drained & rinsed
2 cups tortilla chips or broken taco shells
1 cup shredded cheddar cheese
4 green onions
1 red bell pepper, diced
1 cup lettuce, chopped:
Cook ground meat in skillet until browned. Drain. Add taco seasoning packet and water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells. Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
Top with lettuce, green onions, and red bell pepper. Serve warm.

From Scratch Casserole

Maybe Steve would like this version of Tuna Casserole???  Especially if I leave out the word Tuna!!

From Scratch Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked or cooked & shredded chicken
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender and most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Homemade Cheesy Hamburger Helper

Dinnertime since the fire is kinda haphazard......the other night Steve said, " I think you need to buy some hamburger helper." Maybe that is a clue as to just how bad dinnertime has really been. Since I didn't want to go buy a box of hamburger helper.....I came up with this......

Steve did love this and said, "You need to make this again, it is way better than the stuff in a box".

Homemade Cheesy Hamburger Helper
1 lb lean hamburger meat
1 pkg taco seasoning (2 T.)
1 can Rotel tomatoes and green chilies or petite diced tomatoes (I used 10 oz. salsa)
2 cups beef broth or water (I used 1 1/2 c.water & 1 T. Kitchen Bouquet)
1 cup elbow macaroni (I used 1 1/2 c.)
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk (or cream)
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Comfort Breakfast Bake

Comfort Breakfast Bake (recipe from Rocking Lion & facebook)
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)
Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – mine this morning took 28 mins).