Swiss Cheese Grean Bean Casserole

This is not your everyday green bean casserole....it'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.

Ingredients:

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.

Chunky Cheddar Cheese Chowder

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

Ingredients:
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


Directions:
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!!!

Corn Chowder

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

Ingredients:

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.

Direction:

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.

Lion House Dinner Rolls

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

Directions

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!!!

Pumpkin Pecan Dessert Squares

Ingredients:
1 box yellow cake mix

8 TBSP unsalted butter, melted

4 TBSP unsalted butter, cut into small pieces

3 eggs

1 jar Muirhead Pumpkin Pecan Butter

2 TBSP milk

1 TBSP All-Purpose flour

1/4 cup sugar

1 tsp cinnamon

Directions:

Preheat oven to 350 degree. Lightly grease a 9x13 baking pan.

Reserve 1 cup of cake mix in a small bowl.

In a bowl, stir together remaining cake mix, 8 TBSP melted butter and 1 egg. Pour into the prepared pan.

In another bowl, stir together the jar of pumpkin butter with the remaining 2 eggs and the milk. Spread over the cake batter in the baking pan.

Add the flour, sugar and cinnamon to the small bowl with the reserved cake mix and stir together. Add the 4 TBSP of cold butter. Using a pastry blender or fork, cut the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the mixture in the baking dish.

Bake until golden, about 40 minutes. Transfer pan to wire rack to cool. Cut into squares and serve.

This is an enjoyable treat that warms up your home with the fall scent of pumpkin pecan. Enjoy!!!

Butternut Squash

Cut the butternut squash in half and lay face up in 9x13 pan. Fill pan 1/2 inch with water. Generously spray insides of squash with spray butter. Sprinkle with nutmeg and cinnamon. (maybe a little ginger)

Cook at 400 for 1 hour. Leave in longer if needed.

Spoon squash into serving bowl. Spray with more butter or use real butter, add more cinnamon and nutmeg. Sprinkle with salt. Lightly mash so it is chunky. Serve! That is the lowfat version. If you think your family may not eat it, let them sprinkle some brown sugar on their portion.

(sorry about the funny picture positioning, haven't figured out how to move them around...I wanted the one in the bowl at the bottom, oh well, I guess you at least get the idea, :) right?)

Pumpkn Pancake & Cider Syrup

Pancakes: Beat 2 eggs Stir in: 3/4 cup pumpkin, 2 TB sugar, 1/2 tsp each: cinnamon, nutmeg, ginger, baking soda and salt; 1-1/2 tsp baking powder, 1/4 cup oil, and 1-1/2 cups flour.
Stir in about 1-1/2 cups milk, until desired consistency.

Syrup: Mix well and boil 1 minute: 1 cup sugar, 2 TB cornstarch, 2 cups apple cider or juice and 2 TB lemon juice.

Stacia's Treat

Pumpkin Chocolate Chip Cookies

One of my "must make at least twice" Fall recipes
that I got from one of my fabulous college roommates.

1 1/2 c. shortening

3 eggs
4 1/2 c. sugar
2 tsp. vanilla
1 large can pumpkin
7 1/2 c. flour
3 tsp. cinnamon
3 tsp. nutmeg
3 tsp. baking powder
3 tsp. baking soda
1 1/2 tsp. salt
2 packages chocolate chips

Cream together shortening, eggs, sugar, and vanilla. Stir in pumpkin. Add dry ingredients, mixing well. Stir in chocolate chips. Bake for 10 minutes at 350 degrees.

BEWARE! IT MAKES A TON!

If you don't need 150+ cookies - you can always cut the recipe in half.

And here's a recipe card I made last year for a recipe exchange. Enjoy!

Roasted Fall Vegetable and Ricotta Pizza

I know this kinda sounds strange, but seriously it's so amazing!

Ingredients for roasting:

A 2lb. butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces
4 carrots, peeled and cut into 1 1/2 inch lengths

1 red onion, peeled and quartered

4 cloves of garlic, peeled and smashed

3 large red new potatoes, peeled and quartered

salt and pepper

olive oil

Ingredients for pizza:

Olive oil, for baking sheet and drizzling

Flour, for dusting surface

1 pound pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
Roasted Fall Vegetables, coarsely cut (you will have extra)
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, or 1 tsp. of dried (optional)
Coarse salt and ground pepper

2 chicken breast, grilled and chopped (optional, but not an optional item for Wayne)

First:

You need to roast the veggies.
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with olive oil, salt and pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)

Next:
Preheat oven to 475°. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup. I like to sprinkle a little cornmeal on the pan after oiling it to add a little crunch to my crust. Totally optional.
On a lightly floured surface, roll and stretch dough as large as will fit on baking sheet; transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables and chicken on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

I like to brush the edges of the crust with a little olive oil before baking. And I grill the chicken breasts with the rosemary on them instead of sprinkling it all over the pizza. And there you have it! A delicious and filling fall dinner.

No Bake Peach Cheesecake

2 c. graham cracker crumbs
6 Tbsp. margarine, melted
1 c. sugar divided (1/4 & 3/4)
4 pkg (8 oz each) Neufchatel Cream Cheese, softened (this is the 1/3 less fat cream cheese)
1 3 oz pkg peach jello
1 15 oz can sliced peaches in juice, drained, chopped*
1 8 oz tub lite cool whip thawed

Mix graham cracker crumbs, margarine and 1/4 c. sugar. Press onto bottom of 13x9 pan. Refrigerate while preparing filling. Beat Neufchatel Cheese and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix, mix well. Stir in peaches and cool whip. Spoon over crust. Cover. Refrigerate 4 hours or until firm. YUMMY!!!

*can substitute 2 chopped fresh peaches.

Carrot Cake

3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp cinnamon
1 1/2 c. oil
4 eggs
3 c. grated carrots
1 c. raisins-optional
1 c. nuts-optional

Mix all of the dry ingredients together. Add oil & mix well. Add eggs one at a time and beat well. Add grated carrots and mix well. Pour onto greased cookie sheet (large). Bake at 350 for 20-30 minutes.

Frosting

2 c. powdered sugar (approximately)
4 oz. softened cream cheese
1/2 cube butter/margarine softened
1 tsp vanilla

Mix together with mixer.

Caramel Brownies

1 pkg. German Chocolate Cake Mix (or Dark Chocolate)
3/4 c. melted margarine
1/2 c. evaporated milk
2 c. chopped nuts-optional

50 unwrapped caramels (one package has about 50)
1/3 c. evaporated milk
1 c. semi-sweet chocolate chips

Mix together cake mix, margarine, 1/2 c. evaporated milk and nuts. Spread half of the mixture into a lightly greased 9x13 inch pan. Bake at 350 degrees for 6 minutes. While this is baking, melt caramels in 1/3 c. milk on medium to med-low heat. Remove cake from oven and sprinkle with chocolate chips. Pour melted caramel mixture on top. Drop the remaining cake mixture by spoonfuls on top. Bake at 350 for 20-24 minutes. Cool for at least 3 hours before cutting. Super yummy :)

Oreo Cookie Frosting

Ingredients
1 cup unsalted butter
1 teaspoon of vanilla
2 tablespoons of water
1 lb of confectioners sugar (approx 4 cups)
1 tablespoon of meringue powder (found at Michael's Craft Store)
14 Oreos, finely crushed in food processor
Directions
In bowl of stand mixer, cream butter , vanilla and water. Add confectioner's sugar, meringue powder and crushed Oreos. Mix until well combined. And there you have it....another way to enjoy those Oreos!

Layered Jello

Since Jello salads are so popular in Utah....I thought it was time for me to learn how to make one.

ingredients:
1 3/4c boiling water (per packet)

8 - 3 oz. packets of various jello flavors and colors (raspberry, lime, pineapple, orange, mixed berry)

4 oz. sour cream

4 oz. cream cheese

about 8 oz. cool whip

Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled. Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.

In another bowl combine one packet of jell-o with 1 cup boiling water, once the sugar has desolved, add 3/4 cups of cold water, let it cool slightly, about 10 minutes. Pour 1 cup of the jello into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining 3/4 cup of jello whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jello/whip mixture on top of the set jello layer. Repeat for each flavor of jello making sure each layer is set before adding another (about 15 minutes).

Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer. Don’t forget to let the newly mixed jello & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other. Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jello layer in the fridge, while the next flavor is cooling.

Just so you know - I only used 5 boxes because that's all I had on hand. I also thought it would be prettier in a triffle bowl. And I was right. ...it's beautiful! I made this twice...the first time I didn't have all the ingredients to do the cream cheese mixture so instead I just used plain old vanilla yogurt and it was delicious.