Family Recipes

at 7:22 PM

No Knead Dutch Oven Whole Wheat Bread

No Knead Dutch Oven Whole Wheat Bread from Heidi

4 cups whole wheat flour
2 tsp. salt
¾ tsp. active dry yeast
2 cups water (room temperature)

In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 475 F degrees. Add your cast iron pot to the oven and heat it as well until it's at 475 F degrees.
Remove pot from oven and remove the lid from it.
Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
Remove from the oven and let cool.

at 7:21 PM

Zuppa Toscana (Olive Garden copycat)

Zuppa Toscana (Olive Garden copycat) from Heidi
Servings: 4-6

1 lb Italian sausage (mild, medium or hot)
3 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (unpeeled)
1 large onion, chopped
¹⁄₄ cup bacon bits (optional)
2 garlic cloves, minced
3 cups kale or 2 cups swiss chard, chopped (veins removed optional)
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

at 7:21 PM

Tollhouse Bars

Tollhouse Bars from Heidi

Bake 375 for 12 minutes

1 cup soft butter (or shortening)
¾ cup sugar
¾ brown sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 tsp. salt
12 oz. package of chocolate chips

Mix butter, sugar, and vanilla in a bowl. Add eggs. Mix one cup flour with baking soda and salt. Continue adding flour one cup at a time. Mix in chocolate chips. Bake in greased jelly-roll pan (one giant cookie). Wet fingers to spread dough evenly on pan.

at 7:20 PM

Italian Crock Pot Chicken from Heidi

Italian Crock Pot Chicken from Heidi

4-6 skinless, boneless chicken breasts
1 can Cream of Chicken Soup (10 ¾ oz)
1 package plain cream cheese, softened (8 oz)
1 packet Good Seasons Italian dressing mix

Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.

at 3:35 AM

Sloppy Joe Casserole

Sloppy Joe Casserole from Liz

Author: Six Sisters Stuff

Prep time: 15 mins Cook time: 12 mins Total time: 27 mins

Serves: 10 servings

Ingredients

1 pound of ground turkey (or ground beef)

1 can of Manwich

2 packages of Crescent Rolls (should have 8 crescent rolls in each container)

4 cups of mozzarella cheese, shredded

Instructions

Preheat your oven to 350 degrees.

Spray a 9 x 13 pan with non stick spray. Set aside.

In a frying pan brown your ground turkey. Once it is cooked all the way through add your manwich and let it cook until it simmers.

Open the first package of crescent rolls. Unroll it and place it in the bottom of your sprayed pan.

Spread it out with your hands until it covers the whole bottom of the pan.

Now take half the mozzarella cheese (2 cups worth) and toss it on the dough evenly.

Carefully pour all of the Manwich mixture over top of the cheese. Spread it out with a spoon evenly.

Spread the rest of the mozzarella cheese (2 cups) on top of the manwich mixtures. Spread it out nicely.

Now open the second package of crescent rolls and unroll it. Place it on your table top and press it together the best you can. You can press in on parchment paper if it is easier for you. Then carefully pick up the pressed crescent rolls and put them over your cheese. It doesn't have to fit perfectly, you just want it to cover the majority of the top.

Place in the oven and cook for about 10 to 12 minutes, depending on your oven. You want the top and the bottom to be to be golden brown.

Remove from oven and serve hot!

at 3:32 AM

CHICKEN CORDON BLEU CASSEROLE

CHICKEN CORDON BLEU CASSEROLE from Liz

INGREDIENTS YOU’LL NEED:

FOR THE CASSEROLE:
1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
¼ pounds Thin Sliced Baby Swiss Cheese

FOR THE SAUCE:
4 Tablespoons Butter
4 Tablespoons Flour
3-¼ cups Milk (I Used Whole Milk)
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Dijon Mustard
1-½ teaspoon Salt
½ teaspoons Smoked Paprika
¼ teaspoons White Pepper
FOR THE TOPPING:
6 Tablespoons Butter
1-½ cup Panko Bread Crumbs
¾ teaspoons Seasoning Salt
1-½ teaspoon Crushed Dried Parsley

COOKING METHOD:

1) Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
2) Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
3) Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
4) Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.