Shonk's Green Bean Casserole

 

Makes one large 8 x 10 pan big enough for leftovers

Can half recipe if serving a smaller group

2 cans (10 1/2 oz) Campbell's Condensed Cream of Mushroom Soup

1 C milk

2 tsp soy sauce

dash of black pepper

8 cups cooked cut green beans (I like French cut beans from the freezer section)

2 containers French's French Fried Onions

about 1 cup shredded cheddar cheese (optional but makes it yum!)

Step 1:  Stir the soup, milk, soy sauce, black pepper, thawed green beans and cheese in an 8x10 casserole dish.  Cover with aluminum foil.  

Step 2: Bake at 350 degrees for 40ish minutes or until the bean mixture is hot and bubbling.  If halving the recipe, only 25ish minutes are needed for baking.  

Step 3: Uncover.  Add second container of French Fried Onions on top.  Bake for 5 minutes or until the onions are golden brown.  

Recipe source: Campbells.com

Meatballs

I recently made this recipe when our local tiny commissary in South Korea was out of meatballs and I needed them for a baby shower for my friend Diana!  Many people said they liked them and I realized maybe I should make homemade meatballs more often vs buying store bought ones haha!  This recipe is easy and versatile.  Use these for party meatballs, spaghetti and meatballs, meatballs subs, etc. My new go-to meatball recipe!

1 beaten egg 

1/2 c bread crumbs (Garlic & Herb for party meatballs, Italian for spaghetti)

1/4 c finely chopped onion

1/8 tsp garlic powder

1/8 tsp black pepper

8 oz lean ground beef

If putting meatballs in a sauce of some kind, you don't need to add any additional salt.  If you were having them as a stand alone item without any sauce, add a little bit of salt, maybe 1/2 tsp or so.  

Place all items in a big bowl and mix with hands until well combined.  Then form standard sized meatballs (about golf ball sized or a little smaller)  and place on a parchment paper lined cookie sheet.  Bake at 400 degrees for 20 minutes.  

Recipe Source: Better Homes and Gardens New Cook Book, page 492 (adapted by me)

Picture Source: I Heart Nap Time

Apple Fritters

 My husband made it for me for Mother's Day and he said that the hardest part was getting the oil temperature right.  They were SO yummy!!


Servings: 35 donut holes
prep time: 13 minutes
cook time: 2 minutes

Fritter Ingredients
1 1/4 c all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c buttermilk
1/4 c granulated sugar
3 TBS melter butter
1 15 oz can apple pie filling

3-4 C vegetable oil for frying

Glaze for Apple Fritters:
1/4 c whole milk
1 tsp vanilla
2 c powdered sugar

Glaze Instructions:

1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
2. 
   

FRITTER INSTRUCTIONS:
1.  Prepare glaze.  Leave glaze in pot on stove to stay warm.  Cut up apples from apple pie filling.  Set aside.

2.  Pour 1/2 inch oil into a large sauté pan or pot and heat over medium heat to 350-360 degrees, keeping an eye on it as it is heating. Meanwhile, prepare the donut dough.

2.  In a medium mixing bowl, whisk together dry ingredients.

3.  Separately whisk together buttermilk and melted butter.  Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combined (be careful not to over-work dough).  Add in cut up apple pie filling (the amount of apples you add from the pie filling can is up to you), stirring gently.

4.  Gently roll dough into 1/2 Tbsp balls.  Once the oil has reached 350 degrees F, fry about 1/2 the balls at a time.

5.  Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

6.  Carefully remove with a spider strainer or metal tongs and drain onto a paper towel lined baking sheet.

7.   While the fritters are still hot, roll them in glaze and set on lined tray.


*If desired, you can leave out the cinnamon and apples and make into regular donut holes.  Roll in sugar after frying if desired instead of glaze.

Glaze Recipe Source: Food Network
Picture Source: Souffle Bombay

Cafe Rio Sweet Pulled Pork

There is more effort in this recipe than others.  Still deciding if its worth it haha!

• Ingredients for Sweet Pulled Pork:

• 2 pounds pork (we use boneless pork rib meat)
• 3 cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Directions:

Marinade: 

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Crockpot:
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). 

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

Sauce:

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

Photo Sources:  Carlsbad Cravings

Cilantro Lime Rice

Just like Cafe Rio!  My kids love this rice!

Cilantro Lime Rice
 
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth (about 2 C)
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

The Stay at Home Chef

Cilantro Lime Ranch Dressing

Just like Cafe Rio's!  Sooooo yum!


Cilantro Lime Ranch Dressing

1 package Hidden Valley Ranch dressing

3 T salsa verde

1/2 t tabasco sauce

1/2 bunch fresh cilantro

2 small cloves garlic

3/4 c mayo (NOT MIRACLE WHIP)

3/4 c sour cream

juice from one squeezed lime

buttermilk

put ingredients in blender except buttermilk. Blend and add buttermilk until desired consistancy reached. Refrigerate overnight.

Picture Source: The Girl Who Ate Everything

Party Meatballs

A staple at every church potluck or Super bowl Sunday partayyyyy!

Mix and put the following ingredients into crockpot on low:

*Note: half recipe below for family of 5 to 7-ish.  :)

1 can crushed pineapple (with juice)
18 oz bottle BBQ Sauce
18 oz grape jelly
2 small bags meatballs

Serve with rice.


Picture Source: Natasha's Kitchen
** Def want to try the meatball recipe and sauce recipe on the picture source!  It looked awesome!

Banana Pancakes

Makes 4 twelve inch pancakes

• Ingredients:
• 
  
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off 
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 small, over-ripe banana, peeled (the browner, the better)
• 2 large eggs
• 1 cup plus 2 tablespoons low fat milk
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Picture and Recipe Source: Once Upon A Chef

Chicken Zucchini Casserole

INGREDIENTS

1 package (6 ounces) stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. 
• Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.  
  

Substitute cream of chicken soup for cream of mushroom soup for all of the mushroom lovers in your life.  

Photo and Recipe Source: Taste of Home

7 Layer Bars/Magic Cookie Bars

Ingredients

• 12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)
• 1/2 cup butter, melted (salted or unsalted)
• 1 cup chocolate chips (milk or semi-sweet)
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup pecan pieces or other chopped nuts 
• 1 cup shredded coconut flakes
• 14 oz can sweetened condensed milk

Instructions

1. Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 
2. Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.
3. Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 
4. Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.

Recipe Notes

*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.

Photo and Recipe Source: Dessert Now Dinner Later