Tator Tot Bake ~ by Sarah

A Facebook friend shared this recipe on my news feed and I thought it looked good, so I made it the next day.  It is delicious!  And even better the next day!  Easy, too!

Ingredients:
1 lb. ground beef
1 small onion (diced) (I used green onions, instead.)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend (I shredded my own jack and cheddar because I think bagged cheese is just not as good.)
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

(Not my picture...)

Spicy Chicken-Corn Chowder ~ by Sarah

I got this recipe from Aunt D'Lynn.  (I think she got it from Better Homes and Gardens.)  It is good, but yowzers it's spicy!  And I even was very conservative with the spicy stuff.  So if you like spicy, you'll love it.  If you're like me and spicy things make you run for a glass of milk, you might want to just barely spice it up.  Because it would be delicious even without the heat!  I think next time I make it I will eliminate all things spicy and maybe add some smoked paprika.

Ingredients:
8 slices bacon, chopped
1 lb. (about 4 boneless, skinless breasts) bite-sized raw chicken pieces
1 1/2 c. chopped red sweet pepper
1 c. chopped sweet onion
1-2 chopped jalapeno peppers (I used half of one and it was spicy enough for me!)
4 minced garlic cloves
1/3 c. flour
6 c. reduced sodium chicken broth
2 large Yukon potatoes, chopped
2 c. frozen corn kernels
1 1/2 c. whipping cream
1/2 t. cayenne pepper (I used 1/4 t. and it was plenty for me!)
2 bay leaves

Directions:
(I used my Dutch oven to make this in--worked perfectly!)  Cook bacon.  Remove.  Reserve 1 T. drippings.  Add chicken.  Season.  Remove.  Add pepper and onion.  Cook till tender.  Add jalapeno and garlic.  Cook 3 minutes.  Stir in flour.  Cook 1 minute.  Add broth and potatoes.  Boil, then reduce heat.  Cook, uncovered, 10 minutes.  Stir in bacon, chicken, corn, cream, cayenne pepper, and bay leaves.  Simmer 15 minutes, stirring occasionally.  Remove bay leaves and serve.

I stole this picture from Better Homes and Gardens.  I forgot to take my own and Wes loved this (he loves spice so much he even added Frank's Hot Sauce!) so it didn't last long!

Pot Roast, Vegetables, and Beer ~ by Sarah

I got a Dutch oven for Christmas and was anxious to try it out.  (If you don't have a Dutch oven, a big, heavy-bottomed stock pot will work.)  This came from allrecipes.com and is by far the best pot roast I've ever made.  It made the house smell amazing!  I used a super cheap roast--chuck.  It cooks slowly, so it's nice and tender when it's done!

Ingredients:
2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 1/2 pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Directions:
1. Preheat an oven to 350 degrees F.

2. Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.

3. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours. (Mine was a little overcooked by going this long, so I'll probably only do 2 hours next time.)

I stole this picture from the website.  We all know what a pot roast looks like...

Twice-Baked Potatoes ~ by Sarah

These are ah-mazing.  In the words of cousin Amy, "These are the best things I've ever eaten."  And they pretty much are.  Just don't think about your waistline while you're enjoying them.  Big surprise--they come from the Pioneer Woman!

Ingredients:
8 baking potatoes, scrubbed clean
canola oil
8 slices thick-cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2-3 green onions, sliced

Directions:
Preheat the oven to 400 degrees.

With a paper towel, rub the outside of the potatoes with canola oil.  Place the potatoes on a baking sheet and bake for about 1 hour and 15 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.

Turn the oven down to 300 degrees.

Dice the fried bacon into bits.  Throw the butter, sour cream, bacon, milk, seasoned salt, and pepper into a large bowl.

While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise.  With a large spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.

Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions and add them to the bowl.  Stir, taste, and adjust the seasonings as necessary.

Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining 1 cup grated cheese.  Bake in the 300 degree oven for about 15 minutes, until the cheese is melted and the potatoes are hot.

Pioneer Woman picture:

If you want step-by-step directions with pictures, go here: http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/.  The recipe is older than the one in her cookbook, so I would follow this one and just look at hers for pictures.

Slow Cooker Pork or Beef Roast ~ by Sarah

This recipe is a combination of ideas from Angela and ideas from me.  You can use a pork roast or a beef roast--the cheaper the better!  It is incredibly delicious!  This is one of Wes's favorite meals.

Ingredients:
1 pork or beef pot roast
1 envelope dry onion soup
1 can golden mushroom soup
1 heaping spoonful diced, jarred garlic
seasoning salt, garlic salt, pepper

Directions:
Drizzle olive oil in large skillet.  Heat over medium-high until oil is hot.  Place roast in skillet and brown on all sides.  Season well while browning. 

 Place roast in crock pot.  Pour golden mushroom soup over roast, then sprinkle the envelope of onion soup.  Add a small amount (about 1/2 a cup) of liquid--water, or beef broth if you're using a beef roast. 

Cook on low for about 6 hours.

Depending on how watery the roast is, the gravy in the crock pot may be thick enough to serve as is.  If it's not, add some flour and milk (I use heavy cream if I have it) and cook over medium-high heat until it's at your desired thickness.

You can add potatoes and/or carrots to the roast when a few hours of cooking time is left.  It makes the gravy a lot more watery, so sometimes I cook them separately.

Roasted Lemon and Garlic Bird ~ by D'Lynn

I have no pictures, cause I forgotted....Pre-heat oven to 400 degrees.

Buy a *Bird. I usually get Foster Farms 5-6lb cause they aren't injected with salt water like their Arkansas cuzins....

Wash the *Bird with a clean cool water, pat it dry with a paper towel, and make sure you take the gizzards and pieces out of the inside. I usually cut some of the fat off it also.

Rub EVOO on the outside of the *Bird. Salt and pepper, and season with Garlic, Thyme, parsley, etc, the inside and outside heavily.

Cut a whole GARLIC bulb in half and a medium sized lemon in half. Shove all sections inside the *Bird.

Prepare WHITE or YUKON GOLD POTATOES. I prefer these over Russet because they don't disintegrate once they're cooked. Cut into quarters.
Quarter a bulb of ANISE.
Quarter a LEMON.
Add any other carrots, celery, etc....whatever veggies that you like roasted...Drizzle with EVOO and season with salt, pepper, garlic, thyme, etc....The garlic and lemon become very sweet thru the roasting process.

Put the *Bird in a roasting pan, dump veggies around the outside of it.

Roast for 1 hour with the *Bird uncovered or until it is browned nicely. Then cover the *Bird with foil and bake an additional 30 minutes.

*Bird is commonly known as a Chicken, but for Kelsey and Molly's benefit, we don't use that word!

Baked Dinner ~ by Sarah

This is another recipe from Angela. I am anxious to try it because she said her kids love it.

Ingredients:
3 c. raw potatoes
1 1/2 lbs. ground beef
1 can whole kernel corn
1/2 c. grated onion
1 can peas
salt & pepper
1 can tomatoes (I use the ones with Italian seasonings)

(I didn't have peas this time so I used green beans.)

Directions:
Arrange a layer of potatoes in a greased baking dish. Season well, I use garlic salt, Johnny's, sea salt and pepper. Add corn, peas and top with raw ground beef mixed with onions and shaped into patties. Pour tomatoes over all. Cover with foil and bake at 350 for 1 1/2 hours.

Creamy Rosemary Potatoes ~ by Sarah

This is a Pioneer Woman recipe. Be careful, you're bound to gain a pound just from reading the ingredient list! They are very, very good, though!

Ingredients:
4 T. (1/2 stick) butter
1 c. half-and-half
5 or 6 medium russet potatoes, unpeeled, sliced thin
4 garlic cloves, finely chopped
1 medium onion, finely diced
1 8-oz. package cream cheese, at room temperature
1/2 to 1 t. salt, to taste
freshly ground black pepper, to taste
1 T minced rosemary leaves (The recipe actually calls for 2, but the rosemary flavor was almost overwhelming, so next time I'm going to half it.)
3 green onions, light green and medium green parts, thinly sliced
1 c. grated Parmesan cheese
3 T minced chives

Directions:
Preheat oven to 350.  Rub the bottom of a 9x13-inch pan with softened butter.  (I just sprayed it with Pam, instead.)  Combine the half-and-half and the cream in a large measuring cup.  Using a mandolin or a very sharp knife, slice the potatoes very thinly.  Place the potatoes in a large bowl.  Drizzle with half of the half-and-half/cream mixture and set aside.

In a large skillet over medium-low heat, melt the butter.  Add the garlic and onion and cook until translucent, stirring occasionally, about 4 minutes.  Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly.  Continue stirring until the mixture is smooth and combined, about 3 minutes.  Pour in the remaining half-and-half/cream mixture and stir to combine.  Add salt and pepper and stir.  Taste and adjust the seasonings as necessary.  (I also added seasoning salt.)  Do not undersalt!  Add the rosemary and green onions and stir to combine.

Finally, add 1/2 cup of the grated Parmesan cheese and stir to combine.  Pour the cream-soaked potatoes into the baking dish.  Pour the cream cheese mixture over the top.  Sprinkle the remaining 1/2 cup grated cheese over the top.

Bake for at least one hour, or until golden brown and bubbly.  Remove from the oven and let stand for 10 minutes.  Sprinkle with the chives, then cut into squares to serve.  So yummy!  (So fattening!)

Twice-Baked Potatoes ~ by Sarah

I made these (from my Pioneer Woman cookbook) the other night and they were delish!  Add them to the "very fattening" section of your recipe book!  The recipe makes a huge portion (16 potato halves), so I halved it and we still had some serious leftovers.  (One half is definitely filling.)

Ingredients:
8 baking potatoes, scrubbed clean
canola or vegetable oil
8 slices thick-cut bacon, fried
1/2 pound (two sticks) butter, cut into slices
1 c. sour cream
1/2 c. milk
pepper, garlic salt, and seasoned salt, to taste
2 c. grated sharp cheddar cheese
2 green onions, sliced

Directions:
Preheat the oven to 400 degrees.  With a paper towel, rub the outside of the potatoes with canola oil.  Place the potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.  Turn the oven down to 300 degrees.  Dice the fried bacon into bits.  Throw the butter, sour cream, bacon, milk, salt, and pepper into a large bowl.  While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise.  With a large spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.  Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions.  Add them to the bowl.  Stir, taste, and adjust the seasonings as necessary.  Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining cup of grated cheese.  Bake for 10 to 15 minutes, until the cheese is melted and the potatoes are hot.

I know it sounds like they're a lot of work, but they're really not.  And they are worth the effort!

Scalloped Potatoes with Ham ~ by Kelsey

We always have this the day after we have a spiral ham.  I love it!

Ingredients:
Potatoes (I prefer Red or Yukon Gold)
Ham
Cream of Mushroom Soup
Milk
Cheddar Cheese, shredded

Grease a baking dish.  Slice the potatoes and layer them in the bottom.  Put a layer of ham over the potatoes.  Mix the soup, about 1/2 cup of milk, and some cheddar cheese in a bowl.  Spread about half of it over the ham.  Layer the potatoes and ham again.  Spread the rest of the soup mixture on top.  Cook at about 375 degrees.  The time varies depending on how thick you cut the potatoes, it usually takes at least 45 minutes though.  Test the potatoes, when they are soft, it's done!