This is a really good recipe from my Taste of Home collection. The recipe states to blend filling
ingredients in a food processor, but I sometimes just
mix the filling ingredients together to retain the different textures.
Either way, it is delicious.
Another recipe I've had so long I can't remember specific details for my commentary.... I know they were good as I have it marked as a keeper! I think I'll make them soon - 'tis the season, after all!
I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
I came up with this recipe when I had several small amounts of leftovers I needed to use up. Normally, I would used fresh-pressed garlic and freshly minced parsley, but was out of both, so used my back-up options. I also use lower-fat options when available, but feel free to substitute with the real thing if you like. The result was a two thumbs-up (says my DS) breakfast.
A quick and easy chicken casserole.... I always substitute
the ingredients for my favorite biscuit recipe (adding just enough extra milk so that it will pour) in place of the Bisquick
and the milk. We don't like the bagged frozen mixed
vegetables, so I saute some fresh cut-up carrots, frozen green beans,
celery, etc. and then toss them into the casserole. Reheats and freezes
Delicious! This is a favorite muffin recipe - I am required
to make them at least once every fall. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose. My picture is of the whole grain version.
"More, please" is what I always hear from my kids when I make this casserole. I love it because it tastes great and is super easy after a busy day when I don't feel like working very hard on dinner. You can also assemble this casserole the night before (minus the cheese; add it just before baking) and refrigerate until the next evening - just remember to shorten your baking time as the noodles will absorb the liquid overnight - it will only need to bake 25 minutes or so, or until heated through and cheese is melted and golden brown. ** NOTE**Depending on the meat used, you may or may not need the specified amount of oil for saute-ing the meat and vegetables; adjust amount according to your needs.
Well, one of our favorites, anyway. I'm always switching recipes.......I'm a recipe addict......Also, the serving size is a guess - it goes so fast in my house it's hard to tell. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**.
If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
I'm not a big tuna casserole fan - in fact, this is the only one I will eat. I make it when I get bored with ground beef and chicken and need something budget-friendly.
Please Note: Leftovers are not quite as good as the corn chips lose their crunch, so it is best when eaten the same day. Not so much a concern for me, as my husband will eat almost anything and doesn't care about the soggy corn chips. The kids and I just save any leftovers for him! : )
My family really enjoys these muffins. I grind my own wheat for most of our baked goods, and change most recipes that I find to reflect that. I am posting the original recipe along with my personal substitutions so that you may choose what you like. My picture is of the whole grain version.
These are not overly sweet and make a lovely breakfast muffin. They are very moist and I advise you let them cool ten minutes or so before removing from muffin pan. They are best eaten warm and freeze very well - I often double of triple the batch so that I can freeze some. Just pop out what you need from the freezer and warm them up!
I just made this after posting - I knew it would be good because I had it marked as a keeper, but it had been so long since I made it I couldn't remember any specific details. After making it again, the only thing wrong was that I didn't make enough for my family of five! They also requested more shrimp : ) I'll be doubling the recipe in the future.....
A great make ahead (freezes well) & easy entree. Another of my kids' favorites - they wish I would make it more often, but as it is not the healthiest meal I only make it occasionally. Very tasty but be warned - the chips get soggy with the leftovers. We never have any, though....