Wednesday, November 25, 2009

Swiss Cheese Grean Bean Casserole

This is not your everyday green bean's the best there is! However, I haven't actually tried any other kind of green bean casserole, but I'm pretty sure this destroys the competition.
1/2 onion, diced (I usually put the whole onion in)
6 T butter, divided
2 T flour
1 tsp salt
1 tsp sugar
1 tsp pepper
16 oz sour cream
16 oz swiss cheese, grated
5 cans green beans, drained
2 C corn flakes
In a large pot saute onion with 2 T butter until translucent. Add 2 more T butter, flour, salt, sugar, and pepper. Cook for a few minutes. Add sour cream and swiss cheese. Heat until all cheese is melted. Fold in green beans. Pour into a 9x13 casserole pan. In a small bowl melt 2 T butter and add corn flakes. Sprinkle over the casserole and bake uncovered for 20-25 minutes at 400 degrees. Enjoy!
If I am making this for just my family, I will divide it up between two smaller casserole pans and freeze one without the cornflakes on top.

Genevieve couldn't keep her hands out of it this morning. I didn't really mind.....she was actually eating veggies which is something she rarely does. Plus it made for a cute photo.

Wednesday, November 11, 2009

Chunky Cheddar Cheese Chowder

I love this soup! It's like drinking cheese - yum!

1/4 cup butter or margarine
1 small onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 small green or red bell pepper, chopped
2 garlic cloves, minced
1/3 cup flour
1 (14.5 oz) can chicken broth
2 cups milk
4 cups (16 oz) shredded cheddar cheese
1/2 teaspoon salt
3/4 teaspoon pepper
cooked and crumbled bacon

Melt butter in a 3 quart saucepan over medium-high heat; stir in onion, carrots, celery, bell pepper, and garlic. Saute 5-10 minutes or until veggies are tender.
Add flour; cook 1 minute, stirring constantly. Stir in chicken broth and milk; cook over medium heat for five minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese, salt, and pepper, stirring until cheese melts and mixture is smooth. Ladle into soup bowls and serve with crumbled bacon on top. *Makes 7 cups
* I have also added some left over baked potato to the soup which makes it a little more filling. I also like to sprinkle some green onions on top with the bacon. DELICIOUS!!!

Tuesday, November 10, 2009

Corn Chowder

It's totally soup season! I love all kinds of soups. So get ready for a few recipes from me this month.

2 cups cubed, peeled potatoes.
1/2 cup chopped onion (I always do more like a cup)
1/2 cup finely chopped celery
1 (8 oz) can cream-style corn (I always use a regular size can and it's just fine.)
1 (15 oz) can whole kernel corn, drained
1 (12 oz) can evaporated milk
1/8 teaspoon of cayenne pepper
1/4 teaspoon salt - or however much you like
some crumbled bacon for the top. The recipe calls for only 2 slices for 4 servings. Yeah right! I say 2 slices per person. You do whatever makes you happy! =)
You can also add some cubed ham to make it a hearty meal.
Boil potatoes for about 20 minutes or until tender. Drain and set aside for a few minutes. In the same pot saute your onion and celery in a little evoo until tender and then add the potatoes back to the pot. Partially mash the potatoes with a fork. Add both cans of corn and evaporated milk. Mix well and simmer for 5 minutes. Add your cayenne and salt to soup. Ladle chowder into soup bowls and top with bacon. And there you have it - a quick and easy - yet very yummy soup.
*I've always thought it would be delicious to add some cheddar cheese to this chowder, but have yet to test it out. Let me know if you do.

Sunday, November 8, 2009

Lion House Dinner Rolls

2 cups
warm water (110 to 115 degrees)
2 tablespoons
dry yeast
2 teaspoons
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup
1/3 cup
butter or shortening
5-5 1/2 cups
all-purpose flour or bread flour


1) In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2) Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3) Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4) Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5) Add about ½ cup flour and mix again, by hand or mixer.
6) Dough should be soft, not overly sticky, and not stiff.
7) (It is not necessary to use the entire amount of flour.)
8) Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9) Cover with plastic wrap and allow to rise in warm place until double in size.
10 (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11) After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12) Roll out and cut rolls in desired shape and size.
13) Place on greased (or parchment lined) baking pans.
14) Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15) Bake at 375 for 15 to 20 minutes or until browned.
16) Brush with melted butter while hot.

Ryan loves these rolls...I think they are a little bitter (probably from the dry milk) but a little honey butter or jam will sweeten them right up. Enjoy!!!