Shepherd's Pie

Less than 30 minutes to make!!

Adapted from Southern Living

Ingredients:

1/2 (22 ounce) package frozen mashed potatoes (about 3 cups) made with 1 1/3 cups milk OR 1 package instant mashed potatoes made with water

1 pound ground beef

1 cup fresh or frozen chopped onion

1 1/2 cup frozen mixed veggies

1/8 to 1/4 teaspoon pepper

1 (12 ounce) jar beef gravy

1/2 cup shredded cheddar cheese

Directions:

If using frozen mashed potatoes, mix potatoes and milk in a microwave safe bowl. Microwave on HIGH for 8 minutes, uncovered, stirring once. If using instant potatoes, mix according to package directions. Set potatoes aside.

Meanwhile, cook ground beef and onion in a 10-inch ovenproof skillet until meat is no longer pink. Add mixed veggies, pepper, and gravy. Cook over medium heat for 3 minutes or until heated. Remove from heat.

Spoon potatoes evenly over the meat mixure, leaving a 1-inch border around the edge of the skillet. Broil 5 1/2 inches from the heat for 3 minutes or until bubbly (mine takes much longer with a gas oven). Sprinkle with cheese.

Posted by: Leigh

Provencale Chicken Supper

Modified from a Southern Living recipe for the Crock Pot!

Ingredients:

2 teaspoons dried basil

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup diced bell pepper (any color)

1 (14 1/2 ounce) can of pasta-style chunky tomatoes, undrained

and

Option 1:

2-3 lbs skinned bone-in chicken breast halves

2 (16 ounce) cans navy beans, rinsed and drained

or

Option 2:

1-2 lbs boneless skinless chicken breasts

1 (16 ounce) can navy beans, rinsed and drained

Directions:

Place chicken in the crock pot and sprinkle with basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, bell pepper, beans, and tomatoes in a bowl. Stir and spoon mixture over the chicken.

Cover and cook HIGH 1 hour. Reduce to LOW and cook 5 hours. (I will occasionally just cook LOW for 7 hours).

Posted by: Leigh

Chocolate Delight

(The dessert from the shower)

• 1 (18 1/2-ounce) package devil's food chocolate cake mix
• 3 (3 1/2-ounce) packages instant chocolate pudding mix, regular or sugar free
• 2 cups whipping cream
• 2 tablespoons confectioners' sugar
• Chocolate sauce or syrup, any variety, for garnish
• 1 cup chopped pecans, lightly toasted

Prepare the cake mix according to package directions and bake in a 13 by 9-inch pan. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts.

Prepare the chocolate pudding according to package directions.

In a medium bowl, whip the cream with the sugar until stiff.

To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, chocolate sauce or syrup and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Drizzle decoratively with chocolate sauce or syrup.

Posted by: Cicely (Paula Deen Recipe)

Spinach Casserole

A nice, quick meatless dish involving things you can keep in your fridge and pantry!

12 oz package egg noodles

2 cups shredded cheddar cheese

2 cups cottage cheese

10 oz package frozen spinach thawed and drained

2 jars spaghetti sauce

3 eggs

Preheat oven to 35o degrees. Boil noodles until tender, slightly undercooked. While noodles boil, mix cheeses, spinach, and eggs. Drain noodles well and mix 2 jars spaghetti sauce mixture with noodles. Spread 1/2 of the noodle/spaghetti sauce mixture in bottom of 9 x 13" pan. Layer the cheese mixture, and layer the rest of the noodles on top. Cover with foil. Bake on 350 degrees for 35 minutes.

Note: I forgot to thaw and drain the spinach and just cooked it longer and it came out fine. Also, this makes a LOT (about 8 NICE servings)

Posted by: Cicely

Empty Pantry Chicken

Oops I forgot to get anything for dinner! What to do! Grab those frozen chicken tenders from the freezer and an onion and VOILA! Bon Appetit.

Ingredients:
Frozen Chicken Tenders (do not defrost)
1 large onion chopped
lemon pepper seasoning

Directions:
Spray pan with cooking spray. Add chicken, chopped onion, and season liberally with lemon pepper seasoning. Cover pan tightly with lid and cook over medium heat until chicken is cooked through (about 25-35 minutes).

A delicious sauce should form. Serve over rice.

Aunt Ida Mae's Brownies

I believe that I put this recipe in the cookbook that we made before we "joined forces". I have no idea where I put my copy, so I'll just add this again here.

My Great Aunt Ida Mae used to take these wonderful brownies to the local hospital every Thursday. She was a volunteer at the hospital almost up until her death at age 90. She was a wonderful cook and like a Grandmother to me.

These brownies have to be made ahead, as they need at least 2 hours refrigeration before cutting.

Ingredients:

From scratch Brownie

1 cup butter (oh my!)

2/3 cup baking cocoa

2 cups sugar

1 1/2 cups sifted self-rising flour

3 eggs, beaten

1 teaspoon vanilla

2 cups chopped nuts (optional)

Brownie Icing

1 stick butter (oh my again!)

2 cups sugar

1 (5 oz.) can evaporated milk

2 cups frozen chocolate chips (not sure why, but it works better this way)

Directions:

For Brownies, preheat oven to 325 degrees. Heat butter, cocoa, and sugar in a saucepan over low heat until butter melts, stirring to mix well. Remove from heat and mix in flour, eggs, nuts (if desired), and vanilla. Spoon into a greased and floured 13 x 9 inch pan. Bake for 20 minutes or until done.

While brownies are cooking, make the icing. Heat butter, sugar, and evaporated milk in a saucepan. Boil for 2 minutes. Stir in chocolate chips until smooth. Pour on brownies while they are still hot. Chill for 2 hours before cutting.

Yum!

Posted by: Leigh

Red Beans and Rice

Modified from a Southern Living recipe. One of my favorites to freeze (without the rice) for a quick dinner in a flash!

Ingredients:
1 pound smoked sausage, thinly sliced (I use turkey sausage)
1 small-medium onion, finely chopped
1 medium green bell pepper, chopped
1 garlic clove, minced OR 1-2 tablespoons pre-minced garlic from a jar
1 tablespoon vegetable oil
2 (15 oz.) cans red beans, rinsed and drained
1 (6 oz.) can tomato paste
1 (14 1/2 oz.) can stewed tomatoes, undrained and chopped (I use kitchen shears to chop them in the can)
1 1/2 cups water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot sauce (or more!)
Hot cooked rice (I use 2 bags of Boil-in-Bag rice for quick rice)
(OPTIONAL: shredded cheddar cheese to garnish--especially when serving kids!)

Directions:
Saute' sausage in hot oil in a large pot over medium-high heat until slightly browned. Add the onion, bell pepper, and garlic to the pot and cook until vegetables are tender (around 8 minutes). Add the beans and next 6 ingredients.

Bring to a boil; cover, reduce heat to low and simmer for 20 minutes. Serve over hot rice.

My recipe also suggests serving this dish with a green salad and French bread.

Posted by: Leigh