Recipes & Stuff for People Who Hate to Cook

Mix together:
1 cup warm water
1 pkg yeast
3 Tablespoons sugar

When yeast dissolves, add:
3/4 salad oil
2 cups buttermilk
1 teaspoon baking soda
Mix well.

Add:
5 cups self-rising flour. Mix well. Put in a covered bowl for a few hours or overnight.
To make biscuits, stir the mixture slightly and dip out a portion with a spoon onto a floured board.

Pinch off a portion and work it with your hand to form a biscuit. Place biscuit on greased baking pan.

Bake at 450 degrees for 10 - 12 minutes or until golden brown.

Remaining dough can be kept covered in refrigerator for a week.

Enjoy your biscuits!

2 cups cooked ham, cubed
3 - 4 cups cooked potatoes, diced
1 bell pepper chopped
2 medium onions chopped

Saute pepper and onions and mix all together in a casserole dish.

2 Tablespoons flour
1/2 cup mayonnaise
1 pkg (small) Velveeta cheese
2 cups milk

Cook over low heat stirring constantly until blended. Pour over other ingredients and bake uncovered for 20 minutes at 350 degrees.

Jun-9-2010

1 stick butter/margarine
1 cup chopped onions
1 cup chopped celery
1 small pkg chopped broccoli
1 can Cream of Mushroom soup
1 small jar (Regular) Cheez Whiz
1 small jar (Jalapeno) Cheez Whiz
2 cups cooked rice
1 cup grated cheese (optional)

Melt butter/margarine in a skillet. Add onions and celery and cook until soft. Add thawed broccoli and cook until soft.

Add Cream of Mushroom soup and cook until bubbly. Add both jars of Cheez Whiz and cook until bubbly. Add rice and mix well.

Put into a casserole dish and sprinkle top with grated cheese.

Bake at 350 degrees for 30 minutes or until cheese melts and browns slightly.

Description:
This is a simple, delicious homemade lasagna recipe. It is very easy to make.

Ingredients:

1 egg, beaten
12 ounces (3 cups) shredded mozzarella cheese, divided
2 cups (16 ounces) cottage cheese
1/2 cup grated parmesan cheese, divided
1 tablespoon dried parsley (or 1/4 cup chopped fresh parsley)
1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
4 cups spaghetti sauce*
3 tablespoons water*
12 lasagna noodles, uncooked

Directions
1. In a mixing bowl, combine egg, 1 1/2 cups of the mozzarella cheese, the cottage cheese, 1/4 cup of the parmesan cheese, and the parsley. Stir until well-blended.

2. Brown meat with garlic and onion. Drain grease and return to skillet. Stir in the spaghetti sauce and water, mixing thoroughly.

3. Spread 1 cup of the sauce mixture into the bottom of a 9 x 13 baking dish. Top with a layer of three lasagna noodles, one-third of the cheese mixture, and 1 cup of the sauce. Repeat layers twice.

4. Top with remaining three lasagna noodles (if lasagna is getting too "tall" for your dish, press the lasagna noodles down to flatten it a little) and the rest of the sauce. Sprinkle the remaining 1 1/2 cups of mozzarella cheese and the remaining 1/4 cup of parmesan cheese on top. Cover with greased foil.

5. Bake at 350 degrees for 45 minutes. Uncover dish and bake an additional 25 minutes, until top is browned and noodles are tender. Remove from oven and let stand for 10-15 minutes before serving.

Ingredients:

Salad:
1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's note
1 tablespoon toasted white or black sesame seeds*

Dressing:
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Directions

1/2 cup chow mein noodles, for garnish
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth; season with salt and pepper, to taste, if using.

Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

*Cook's Note: can be found in specialty Asian markets

**Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

Ingredients:
2 - cups chopped cooked chicken breasts
1 - large onion chopped
1 - large bell
Cooking spray
1 - cup chicken broth
1 - can Cream of Mushroom Soup
1 - can Cream of Chicken Soup
1 - can Rotel Tomatoes with Green Chilies
1 - teaspoon chili powder
½ - teaspoon salt
½ - teaspoon pepper
1/4 - teaspoon garlic powder
¼ - teaspoon onion powder
1 - pkg. Corn Tortillas
Cheese (shredded)

Directions:

Pre-heat oven to 350 degrees.

Sautee chopped onion and bell pepper in butter 3-5 minutes or until tender. Stir in broth, mushroom soup, chicken soup, Rotel tomatoes, onion, bell pepper, and seasonings until well blended.

Cut or tear Tortillas in 4ths. Line the bottom of a casserole dish with half of the Tortilla pieces.

Pour the soup mixture over the Tortillas. Layer the remaining half of the Tortilla pieces on top of the mixture.

Top with shredded cheese.

Bake at 350 degrees 30 to 35 minutes or until cheese is bubbly.

This delicious casserole recipe is from my Mom's personal collection. Every since I wrote and published my book, "At The Starting Gate" she's encouraged me to write a second book using the recipes we've collected from family and friends over the years. Posting some of the recipes here on my cooking lens is the next best thing to writing that book, I guess.

While searching for a photo to accompany this I found one. They also have the same recipe but with a couple of minor differences. So, credit where credit is due, the photo is courtesy of My Recipes.com

Peach Cobbler Crumb Cake Directions

Ingredients:
- 1 box Yellow Cake Mix,
- 1 - 16 oz. can of peaches with syrup,
- 1 stick of margarine

Baking Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a 9"x13" baking pan with cooking spray.
3. Pour peaches and syrup into the pan.
4. Sprinkle cake mix over the peaches.
5. Top with margarine slices.
6. Bake at 350 degrees F for 30 minutes or until golden brown.
7. Top with Homemade Vanilla ice cream!!!!!
8. Enjoy!

PS: Be sure to finish all chores before eating this. You won't want to work afterwards.

INGREDIENTS

4 whole wheat pitas (6 inch each) with pockets
1 pound ground chicken or turkey
1/2 cup crumbled feta cheese
1 large egg
2/3 cup fresh mint leaves, chopped
6 ounces low-fat plain yogurt
4 cups thinly sliced romaine lettuce
3 plum tomatoes, sliced
1/2 cup breadcrumbs (procedure below)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

PROCEDURE

To Make 1/2 cup breadcrumbs, cut off 1/3 of each pita and grate on fine side of grater. In large bowl, mix breadcrumbs, ground chicken or turkey, feta, egg, 1/4 cup mint, 1/4 teaspoon salt and 1/8 teaspoon pepper until combined.

Shape into 8 small 3/4 inch-thick burgers. Heat nonstick skillet over medium heat. Add burgers and cook 10 to 12 minutes or until browned on both sides and cooked through.

Meanwhile, in a small bowl, combine yogurt and remaining mint.

To serve, fill each pita with lettuce, tomatoes, 2 burgers and yogurt sauce.

Serves 4

Ingredients

- 1 pound skinless, boneless chicken breast halves - cubed

- 1 cup sliced carrots

- 1 cup frozen green peas

- 1/2 cup sliced celery

- 1/3 cup butter

- 1/3 cup chopped onion

- 1/3 cup all-purpose flour

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 teaspoon celery seed

- 1 3/4 cups chicken broth

- 2/3 cup milk

- (9 inch) unbaked pie crusts

Directions

1.Preheat oven to 425 degrees F (220 degrees C.)

2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

MODIFICATIONS:

- Be sure to use deep dish pie pan

- 2 cans Pillsbury Croissants (8 count) - makes for a fluffier/tastier crust

- 1 egg

- Double ingredients in sauce mixture (#3)

- Season the chicken the way you normally like your meat seasoned. Also season the sauce mixture. Otherwise the pot pie is not as flavorful.

Connect croissant pieces and pinch perforated ends together to seal. Use enough to cover bottom of pie pan. Brush with egg. Put in oven on 375 for 6-7 minutes and remove. Set aside until ready to pour mixture. This helps the crust not to get soggy once mixture is added.

For the top crust, do the same - connect the pieces of croissants, pinching them together until you have a crust large enough to cover the top. Cut off the excess.

Remember it does not have to be perfect; it bakes just as well.

Recipe Courtesy of: Allrecipes.com - Photo Courtesy of: recipedose.com

My daughter found this recipe and made it for us. It was awesomely delicious, simply yummmmy!

Directions

Prep Time: 10 minutes
Ready In: 25 minutes
Makes 4 servings

1 stick butter
4 1/2 cups fresh cut corn
1 can Rotel tomatoes (regular, or spicy for spice lovers)
1 cup chopped yellow onions
1/4 cup chopped bell pepper
2 cups heavy whipping cream
2 pods chopped garlic
1/4 cup chopped green onion
1 Tbsp sugar, or 1 packet sweetener
1 tsp Tabasco
Sea salt, black pepper and parsley (optional) to taste

Directions

In a heavy 4-quart or larger pot, melt butter over medium heat. Add corn and cook five minutes, stirring frequently .

Slowly add Rotel tomatoes, regular onions and peppers. Increase heat a little and continue stirring.

Add in garlic, seasonings, sugar and Tabasco. Cook 30 minutes, stirring frequently.

Add cream and cook about 10 more minutes. Continue stirring to prevent sticking,

Add green onions and parsley and stir. Cover with lid and turn heat off.

Photo Courtesy of family.go.com

Ingredients

4 sweet potatoes
¼ cup butter, at room temperature
¼ cup brown sugar
¼ cup whole-wheat flour
1/8 teaspoon ground cinnamon
1/3 cup toasted pecan pieces
1/3 cup miniature marshmallows

Directions

Preheat oven to 400 degrees. Wash sweet potatoes, scrubbing them well to remove any dirt. Prick sweet potatoes with a fork in a couple of spots and place them on a baking sheet.

Bake for 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix butter, brown sugar and flour together until it looks like crumbs. Add cinnamon, pecans and marshmallows; combine mixture.

Slice sweet potatoes in the center and carefully push the ends towards the middle so it opens up.

Stuff the sweet potatoes with the topping and return to the oven.

Bake 20 minutes, or until the topping is bubbly and brown.

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