Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14.html

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (I bake mine in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Ingredients

• 1/4 cup cooked quinoa
• 2/3 cup whole wheat pastry flour (Terra Bella Farm, Auxvasse, MO)
• 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 cup dark brown sugar
• 1/3 cup natural peanut butter (the last of my Sappington Farmer's Market stash)
• 1/4 cup salted butter softened
• 2 eggs (from Happy Chickens, Warrenton, MO)
• 1 1/2 tsp. vanilla extract
• 2/3 cup milk
• 1/2 cup dried cranberries, or any dried berries
• 1/2 cup dark chocolate chips (Patric Chocolate, Columbia, MO)

Cooking Directions

1. Heat oven to 400 degrees.
2. In a medium bowl, whisk both flours, baking powder, cinnamon until well blended.
3. In a large bowl, beat brown sugar, peanut butter and butter with a hand mixer for about 5 minutes. Beat in eggs and vanilla until smooth then add quinoa.
4. Reduce mixer to low and slowly mix in milk.
5. Fold flour mixture into wet ingredients, then fold in berries and chocolate.
6. Fill prepared muffin tins with scoops of batter to 2/3 full.
7. Bake at 400 degrees for 20 minutes.

Freezer-Friendly Brown Bag Burritos

Freezer-Friendly Brown Bag Burritos

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-brown-bag-burritos-day-7.html

Makes 20 burritos

• 2 pounds ground beef
• 2 cans refried beans (you can make your own refried beans)
• 2 cans enchilada sauce (you can make your own enchilada sauce)
• 1/2 cup water
• 1/3 cup diced onion (you can also use dried or minced onion)
• 1 taco seasoning packet (Amy’s recipe calls for 1 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt. I used the taco seasoning packet instead because that’s what I already had on hand and I didn’t have any chili powder on hand.)
• 1 teaspoon dried oregano
• 3 cups shredded cheddar cheese
• 20 burrito-sized flour tortillas (you can make your own tortillas)

Brown ground beef with onions. Drain and add all remaining ingredients except tortillas (and cheese, if you want to sprinkle the cheese on instead).

Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.

Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the mixture when you simmered it). Fold sides in and roll up tightly.

To freeze: Wrap each burrito in a paper towel and then in a foil square. (I skip the paper towel part since we don’t buy paper towels.) Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.

To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.

These can be eaten plain or served with lettuce, cheese, salsa, and/or sour cream.

Norwegian Lefse

Norwegian Lefse

Rated:	Prep Time: 30 Minutes	Ready In: 2 Hours
Submitted By: DEBBA7	Cook Time: 30 Minutes	Servings: 15

"I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe."

Ingredients:

10 pounds potatoes, peeled 1/2 cup butter 1/3 cup heavy cream

1 tablespoon salt 1 tablespoon white sugar 2 1/2 cups all-purpose flour

Directions:

1.	Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
2.	Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
3.	Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. ***I always have to add LOTS more flour

SIX LAYER CASSEROLE

 SIX LAYER CASSEROLE

~ Hillbilly Housewife/ Bethany Weathersby

4-5 potatoes, peeled and sliced
3 carrots, peeled and sliced (or 2 cups frozen mixed vegetables)
1/2 c. uncooked white rice
1 large onion, thinly sliced
1 lb. ground beef or turkey
1 t. salt.
1/4 t. pepper
28 oz. can crushed tomatoes

Preheat oven to 325 degrees. Grease 3 qt. casserole dish. Layer potato slices in bottom of pan. Layer carrot slices over potatoes. Sprinkle rice over the carrots, then layer the onion. Separate off small bits of raw beef and arrange over the onion. Sprinkle salt and pepper over meat. Press all ingredients down evenly. Pour tomatoes over top. Cover with foil and bake 2 1/2 – 3 hours.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

http://firstadream.blogspot.com/2012/05/potatoes-in-crock-pot.html

• 5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Slow Cooker Creamy Potato Soup

http://m.allrecipes.com/recipe/22861/slow-cooker-creamy-potato-soup

• Prep: 30 min
• Cook: 6 hr 30 min
• Ready In: 7 hr

“This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.” - by ROZANRENEE

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Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.