Mary's Lazy No Banana Muffin Recipe

2 cups unsweetened applesauce
2 eggs
2 T honey
1/2 cup whole milk plain yogurt
1 tsp. vanilla
1 3/4 whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup mini chocolate chips
1 cup old fashioned oatmeal

Combine applesauce, eggs, honey, yogurt. Add whole wheat flour, baking soda, baking powder, salt and cinnamon.  Stir until dry ingredients are moistened.  Add chocolate chips and oatmeal and finish mixing.

Bake at 350degrees for 22 minutes.  I was able to make 22 muffins in the silicon baking cups.

Next time I am going to use raisins and add more cinnamon for the raisin batch.

My new favorite Chili

Adapted from: http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx

2 pounds ground beef or ground turkey

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce ( I use a 29 oz can of Hunts tomato sauce, which is a little more than 2 1/2 cups)

1 (8 ounce) jar salsa

2-3 tablespoons chili powder

1 tsp oregano

1 tsp worcestershire sauce

1 tsp paprika

1 tsp cumin

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans



1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.


2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning, oregano, cumin, paprika, worcestershire sauce and kidney beans. Mix well, reduce heat to low and simmer for at least an hour or place in crock pot and let simmer for the afternoon.

***Truth be told on the spices - I do not measure.  I add according to taste, but these measurements are a guideline/guess for what I add.

Sweet Chili

A friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.

2lbs ground beef

2 cloves garlic,minced

2 t salt

1 t. black pepper

1-28oz can of diced tomatoes (or petite diced tomatoes)

1-16oz can of red kidney beans drained and rinsed  (I always use chili beans because Ben doesn’t like kidney beans)

1 large onion

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

1-28oz can of tomato sauce

1 can of water (use can from tomato sauce)

½ c packed light brown sugar (less to taste or can be omitted)

1.       Brown meat, onion & garlic. Drain meat.

2.       Add seasonings, brown sugar, water.

3.       If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer.  Stirring occasionally.

Can be put in crockpot on low for 4-5 hours.

Serve over cooked elbow macaroni. Garnish as desired.  We serve with sour cream and shredded cheddar cheese.

This makes A LOT but it freezes well. 

Sweet & Sour Meatballs

Submitted by Ann F.

An awesome recipe for sweet and sour meatballs from my Great Aunt Kitty (Katherine)

2 lbs ground beef
1 cup milk
1 cup crushed soda crackers (I just use a whole sleeve)
1 T chopped onion (I use dried)
salt and pepper to taste

mix all and make into golf-ball size meatballs. Place in a 13 x 9 and cover with the following sauce:

1/3 c vinegar
1 cup ketchup
3/4 c brown sugar (I use 1/2c often)
2 T chopped onion (again I use dried)

mix together and spoon over meatballs.
Bake for 1 1/2 hrs at 325. I cover it for most of the time and uncover for the last 1/2 hour.

Chicken Pot Pie

submitted by Trisha D.

The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.


(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
pastry for two double crust 9" pies

Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.

Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.

Chicken Manicotti

Submitted by Heather C.
One of our favorites--I love that it freezes well.
Ingredients

• 1 tablespoon garlic powder
• 1-1/2 pounds boneless skinless chicken breasts
• 16 uncooked manicotti shells
• 2 jars (26 ounces each) spaghetti sauce, divided
• 1 pound bulk Italian sausage, cooked and drained
• 1/2 pound fresh mushrooms, sliced
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 2/3 cup water

Directions

• Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
• Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
• Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
• To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11 g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate, 3 g fiber, 41 g protein.


Original recipe found here. 

Brown Bag Burritos

Submitted by Julie L.
Recipe from here.

• 2 lb. ground beef
• 2 cans refried beans (I make my own)
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion (I use dried)
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese (cheddar, Mexican blend, whatever)
• 20 flour tortillas (burrito-size)

Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla.  (I like to use my cookie scoop for this.  Helps me keep everything uniform without any mess.)

Roll up.  Wrap each burrito in a paper towel, then wrap in foil.  (See my crinkly foil?  Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze.  I like to pack them in the tortilla ziplock bag.  I can usually fit 10 per bag.  Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them.  See where it says “Thins?”  Not such a good thing for burritos.  These tortillas tore too easily.  I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream.  If you’re eating on the run, though, just grab and go!

Barbecups

Yes, the title of this recipe is a bit weird, but they Barbecups are good.

3/4 lb. Ground beef
1/2 cup barbecue sauce
1 T. Minced onion
2 T. Brown sugar
1 can of refrigerated biscuits (not the grand size)
3/4 cup shredded cheddar cheese

Brown ground beef with onion. Drain grease if needed. Stir in brown sugar. Seperate dough into biscuits, put one in each ungreased muffin cup, pressing dough up sides to form cups. Spoon meat mixture into cups. Sprinkle each with about 1T. Of shredded cheese. Bake at 400 degrees for 10-12 minutes. I usually spray the muffin cups lightly because I never believe them when they say ungreased.

You could probably use the grand size biscuits but adjust the cooking time.

I have also used taco meat to make Mexicups. :)

I have made these ahead of time and put them on the freezer. I put them straight in the oven from the freezer, covered with foil for about half the time and then check them to determine when to uncover them so the cheese melts but the biscuits don't get too brown.

Apricot Chicken

Approximately 10 oz of Apricot Jam
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix

Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.

Bake at 350 degrees, covered for 1 hr to 1hr 15min. 

Serve with rice.

Chicken and Noodles

1 1/2lbs homemade or frozen noodles (freezer section Reames is a name brand but store brand works too)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water

Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.

Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.

This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)

Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Sour Cream Enchiladas

1 1/2 lb. ground beef
1 package 10 inch tortilla shells
1 package taco seasoning
1 small can chopped green chilies
1 can evaporated milk
12 oz Sour cream
1 can cream of mushroom soup
chedder cheese

Brown hamburger. Mix in taco seasoning and chilies. Add 1/2 cup water and simmer 15 minutes.

Mix evaporated milk, cream of mushroom soup and sour cream in sauce pan. Cook over low heat until boiling and thick.

Fill tortilla shells with hamburger mixture and roll them. Place in a baking dish (9X13 -ish). Pour sauce over enchiladas. Cover with cheddar cheese. Bake in oven at 350 for 30-45 minutes.

Ham Balls

2 1/2 lbs ground smoked ham (you cannot find this everywhere - you may have to call and request it ahead of time)
1 lb ground beef
2 lbs ground lean pork

3 cups graham cracker crumbs
3 eggs
2 cups milk
greased pan(s) (use mazola oil on hands when forming balls)


For the sauce:
2 cans tomato soup
1 1/2 cup packed brown sugar
3/4 cup wine vinegar
2 Tablespoons mustard


Use a very large bowl to mix ground smoked ham, ground beef, ground pork, graham cracker crumbs, eggs and milk together. Mix well. Then form meat balls and place into 9X13 pans.


For sauce, mix all ingredients together and pour over the meat balls.

Bake at 350 degrees for 1 hr.

This makes 2 9X 13 pans, so you can cut the recipe in half or freeze half.

This is a huge hit in our family, especially for holidays. Kids love them!

Homemade Pizza Crust

I love this recipe because you can double or triple it and then divide the dough into freezer bags and freeze it for later use. On the day you want to use it, take it out late morning or no later than lunchtime, and it will be ready to roll out and use for dinner that evening. It's that simple!

1 T active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 cups flour
(Note: I use 1 1/4 cups of white flour and 1 1/4 cup of wheat flour and it turns out great.)

1. Dissolve yeast in water. Add rest of ingredients and mix.
2. Dump onto floured surface.
3. Kneed into a smooth dough. (5 minutes)
4. Roll and press onto a greased pizza pan or stone.
5. Add toppings.
6. Bake at 450 degrees for 12-15 minutes.

Spaghetti Bake

A recipe of Ann M. & Jen D.

8 oz. spaghetti
1 jar plain spaghetti sauce
1 lb. ground beef
8 oz. sour cream
1 c. cottage cheese
mozzarella cheese

Brown beef. Boil water. Drain beef and add sauce to beef. Simmer while you boil & prepare pasta. Drain pasta and spread in 9x13 pan. Mix sour cream and cottage cheese. Spread over pasta. Pour meat sauce over top. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350degrees for 30 minutes. Uncover and bake for 15 more minutes.

**Usually when I make this, I mix the noodles and meat sauce together and then put a layer the sour cream/cottage cheese mixture in between.

Chocolate Chocolate Chip Muffins

This isn't dinner... but a yummy treat! Or healthy enough to go with breakfast! :) I like to make mini-muffins and use mini chocolate chips instead of regular ones.

2-1/2 cups all purpose flour
1-3/4 cups whole wheat flour
1-3/4 cups packed brown sugar
1/2 cup baking cocoa
1-1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 egg whites
1 egg
2 cups unsweetened applesauce
1-3/4 cups fat-free milk
2 TBLS canola oil
1-1/2 tsp vanilla extract
1-1/4 cups chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl whisk the egg whites, egg, applesauce, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray. Fill 3/4 full with batter. Bake for 18-20 minutes at 350 degrees or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

Parmesan Meatballs

Makila originally gave me this recipe. She discovered it on the back of a grated Parmesan cheese bottle.

1 lb. ground beef
1/2 cup Parmesan cheese
1/4 cup chopped, fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375*. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs. Place in a slightly greased pan. Bake 25 minutes or until cooked through. Makes 6 servings, 2 meatballs each.

This recipe is so easy to adapt to what you have in your cupboards! I never use fresh parsley, I use 4 t. of dried parsley flakes. Makila has used Italian seasoning and garlic powder instead of parsley and minced garlic. I typically use shredded Romano cheese instead of Parmesan. Find what works best for your family and make them that way!

Making more than 12 meatballs decreases the cooking time a bit because the meatballs are smaller. These are easy to freeze by placing on a cookie sheet or putting in a mini muffin tin. Put into freezer baggie once completely frozen.

Poppyseed Chicken

1 cup sour cream
1 can cream of chicken soup
1 T poppyseed
1 t dill weed
4 cups cooked, diced chicken
3 cups cooked rice (white or brown)
1-1/2 c. butter flavored cracker crumbs (I usually use 1 tube of wheat saltines)
1/2 c. butter, melted

In a large bowl, combine sour cream, soup, poppyseed, & dill. Mix well & stir in chicken and rice. Spread into greased 9x13 pan. Combine crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350* for 30 minutes.

If using brown rice, it will have less of a salty flavor than if using white rice. Season according to your taste. I do cook my brown rice with chicken bouillon cubes to give it more flavor.

Ham and Potato Casserole

2lbs. frozen hashbrowns, thawed
1/2 c. butter, melted (you can use less)
2 c. cubed, cooked ham
1/3 c. chopped green onion (I never put this in but use onion powder or dry minced onion)
1 can cream of chicken soup
2 c. (16oz) sour cream
1/2 tsp. pepper
1 1/2 c. shredded cheddar cheese

Topping:
2 c. crushed corn flakes
1/4 c. melted butter

Combine all casserole ingredients and mix well. Place in 9x13 in. pan. Combine topping ingredients; sprinkle on casserole. Bake at 350 degrees for 1 hour.

This makes a very large batch for a 9x13 pan. You can easily split this into 2 8x8 or 9x9 pans and possibly even 3 depending on how full you fill the pans.

French Tacos

Recipe from Katie K.

2 lbs ground beef
1/2 c sour cream
2 packages of  Pastry sheets (4 sheets total)
Chopped tomatoes
Green onion, chopped
1 pkg taco seasoning mix
1/2 c shredded cheddar cheese
Shredded lettuce
Black olives, chopped

Brown, drain and crumble beef. Mix ground beef, seasoning, sour cream and shredded cheese. Cut each thawed pastry sheet into 4 equal squares. Place 1/4-1/3 cup of meat mixture in the center of a puff pastry. Pull the 4 corners up and secure the edges with a toothpick. Bake at 375 until golden brown, about 20 minutes. Remove the toothpick. Garnish with the lettuce, tomatoes, onions and olives. Salsa can be used too.

Optional:
Melt 1 pound of Velveeta and 4 ounces of picante sauce, serve over tacos.

I buy the puff pastry sheets in the freezer section near the pie crusts. I get the sheets and then cut them into squares. They have to thaw a bit so check the package for how long to thaw them.

When I made these today, I had 16 french tacos.