Lorraine’s Rainbow Pasta Salad

 

1 pkg pasta, cooked

Cooked chicken breast/thighs

Celery

Radishes

Cucumbers

Carrots

Grapes (I prefer red)

Cashews

Sliced Olives

Broccoli

Cubed Cheese

Avocado

Wishbone Italian Dressing

Chop all ingredients (measured with your heart) and add to cooked pasta. Toss with dressing.

Recipe form Lorraine Warby

Lunch Lady Peanut Butter Bars

 

Peanut Butter Bars

• 1 cup butter softened
• 1 cup sugar
• 1 cup brown sugar firmly packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2½ cups peanut butter divided
• 2 cups old fashioned oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting

• ½ cup butter softened
• ¼ cup milk
• 2 teaspoons vanilla
• 4 Tablespoons cocoa powder
• 3 cups powdered sugar

Instructions

Preheat oven to 350 degrees F.

• In a large bowl, cream together butter, sugar and brown sugar together. 
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
  Add oats, flour, baking soda and salt and mix until well combined.
  Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
  Bake for 15 minutes and remove from oven.
  Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
  Then let the bars cool until peanut butter has set up.
  While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars. 
  Cut into bars and serve.
  Recipe from SixSistersStuff

Sausage & Mushroom Soup

1.5-2 lbs. Sausage (chicken and bacon, or a combo work well too)

16 oz. Sliced mushrooms (any combo, but I use button and cremini)

4 gloves garlic, minced

2 ribs celery, diced

1 white or yellow onion, diced

4-6 c. Veggie/chicken broth (depending on how thick you like it)

1 can great northern white beans, rinsed and drained 

1 box wild rice and its season packet

1 bay leaf

1 t. Thyme (or the leaves from a couple of fresh sprigs)

1 c. Sour cream and/or 1 can of Cream of Mushroom soup (I’ve done both before when making it for a larger group)

Salt and pepper to taste

Kale/spinach/parsley (optional)

Brown sausage, but DO NOT drain (you can set the meat aside to add back in later, but it’s not necessary). 

Add mushrooms, garlic, onions, and celery to the sausage drippings and cook until mushrooms have browned nicely and onions are soft. I like to salt and pepper my veggies here, but to each their own.

Add stock, rice, seasoning packet, beans, bay leaf, thyme. Stir to combine. Add the sausage back in as well if you chose to remove it from the fat drippings previously. If using kale or spinach, drop it in now to wilt and soften.

Simmer until rice is soft (stove top will be about 20-30 minutes, but I’ve let it sit on low in a crockpot for a couple hours or in an InstantPot as well; it’s pretty forgiving).

Before serving, stir in sour cream/cream of mushroom soup. Garnish with chopped parsley.

This one’s mine!

Banana Bread

4-6 Overly-Ripe Bananas
1/2 c. Melted Butter
2 t. Baking Soda
1/2 t. Salt
1 1/2 c. Sugar
2 Eggs
1 Tb. Vanilla
3 c. (ish) Flour (I say “ish” because depending on how many bananas you use, you may need a bit less/more to get a cake batter consistency)

Prepare two 4x8 loaf pans (or about 48 muffin cups) and preheat oven to 350*. Mix bananas and melted butter in mixer. Add baking soda and salt. Mix to combine. Add sugar, eggs, and vanilla then mix to combine. Once all previous ingredients are combined and smooth, add flour a cup at a time and mixing in between to determine if you need more/less.

Pour into prepared pans and bake for 50-60 minutes.

This one’s mine!

Loaded Seafood Chowder

1/2 c. butter

1/2 c. flour
1 diced onion

2 celery stalks, diced

1 bell pepper, diced
1 can minced clams

1 cup cooked, deveined shrimp (small salad shrimp is great, but you can cut up larger ones as well)

1 cup lump crab meat, rough chop for smaller pieces
3 potatoes, cooked and diced
4-5 c. milk (to desired thickness)

1-2 t. Old Bay seasoning (can be more or less to taste)
salt & pepper to taste
1 can corn (optional)

Melt butter. Sauté veggies in butter. Add flour and cook briefly. Add milk and stir until smooth. Add boiled and diced potatoes. Add seasonings a bit at a time so you can taste along the way.  Add seafood and juice from can of clams. Simmer and eat!  (I use a crock pot just so it stays warm as long as I want it to).  It could also be done in an Instant Pot by cooking veggies in saute mode, and then the slow cooker option to warm the rest of the ingredients through.

I adapted this recipe from my Mom's basic clam chowder.

Instant Pot Butter Chicken

Instant pot BUTTER CHICKEN 

1 lb boneless, skinless chicken breast or chicken thighs

1 medium onion, diced

2 tsp coconut oil

4 cloves garlic, finely minced

1 tsp fresh ginger, finely minced

1 tsp coriander

1 tsp cumin

1 tsp cardamom

½ tsp salt

¼-1/2 tsp cayenne pepper (optional)

1 (14oz) can coconut milk (full fat, please)

1 (6oz) can tomato paste

juice of 1 lime

¼c Cilantro, or to taste

INSTRUCTIONS

1. In the Instant Pot, use the saute setting & heat coconut oil. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
2. Add chicken and mix to incorporate sauce and meat.
3. Cook on manual for 10 minutes with a natural release.
4. Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.

Recipe adapted from SlowCooker to InstantPop from One Lovely Life by Anna Bergevin.

Traditional Caramels

1 c. Sugar
1 c. Heavy Whipping Cream
3/4 c. Clear Karo Syrup
4 T. Butter (salted preferred)
3/4 t. vanilla
nuts & sea salt, optional

Boil Karo, sugar, and half the cream. Slowly add rest of cream so boiling doesn't stop. Add butter one tablespoon at a time. Add a candy thermometer and cook to 236*F (if water boils @ 206*—always test first). Remove from stove. Add vanilla and stir well. Pour into buttered loaf pan and sprinkle nuts and sea salt, if desired. Let stand. Turn onto cutting board and slice into squares, then wrap in waxed paper or dip in chocolate.

Recipe from Grandma Freeman.

Creamed Corn Cornbread Muffins

Ingredients

for the homemade cornbread mix
• 3 cups flour
• 3 cups corn meal
• 3 tablespoons baking powder
• 2 teaspoons salt
• ½ cup sugar

for the Creamed Corn Cornbread Muffins
• 2 eggs
• 2 cups homemade cornbread mix
• ½ stick (¼ cup) melted butter
• 1 (14.75 oz) can creamed corn or cream style corn

Instructions

for the homemade cornbread mix
1. Add all ingredients for cornbread mix to a large mixing bowl and whisk to combine.
2. Transfer mixture to a 2-quart airtight container and secure the lid. You will need 2 cups of the cornbread mix to make the Creamed Corn Cornbread Muffins. Store the remaining cornbread mix for later use, see Notes.

for the Creamed Corn Cornbread Muffins
1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
2. Beat eggs in a medium sized mixing bowl.
3. Add 2 cups of cornbread mix, melted butter and creamed corn to mixing bowl and stir to combine.
4. Transfer mixture into prepared muffin pan, filling each cup evenly, about 2/3rd of the way full each.
5. Bake in the preheated oven for 12-13 minutes or until cooked through (a toothpick inserted in a muffin should come out clean).

Recipe from Joy Love Food.

Taco Chicken Queso Soup

Ingredients

• 1/2 stick butter
• 1/4 c. flour
• 1 large onion chopped
• 1 can Rotel tomatoes & peppers
• 8 oz Velveeta, cut into chunks for easier melting
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cups cooked chicken (omit for veggie version)
• 4-6 cups milk, depending on desired thickness
• cilantro (for garnish)
• shredded Mexican-blend cheese (garnish)

Instructions

1. Melt the butter in a Dutch oven or soup pot, over medium heat. Add the onion and cook for about 5 minutes until the onion is soft.
2. Add the flour and mix to create a  roux.
3. Pour in the desired amount of milk (it will thicken slowly, so start thicker than desired as you can always add more milk later to thin it out).
4. Add the Velveeta chunks and stir until melted throughout.  This is where you'll want to add more milk if you'd like it to be thinner.
5. Add the Rotel, black beans, and corn.
6. Finally, add the cooked chicken. Stir and cook until the soup is hot and ingredients are incorporated. 
7. Remove from heat and top with cilantro and shredded cheese.

This one's mine!

Loaded Baked Potato Soup

INGREDIENTS:

• 4 slices bacon, diced (omit for veggie version)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 3 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Recipe from DamnDelicious Blog

Italian Sausage & Roasted Veggies Sheetpan Meal

INGREDIENTS:

• one 12-ounce precooked sausage (pork, beef, chicken--whatever you like), sliced into 1/2-inch rounds
• 1 medium/large yellow summer squash, trimmed and sliced into bite-sized pieces
• 1-2 heads broccoli florets
• 1 sweet potato, sliced into bite-sized pieces
• 3/4 to 1 cup cherry or grape tomatoes
• about 2 to 3 tablespoons olive oil
• 1 tablespoon dried oregano
• garlic salt & pepper to taste
• grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400F*. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage and veggies, then evenly drizzle with olive oil.
2. Sprinkle with oregano, garlic salt, pepper and ensure pieces are in a single layer.
3. Bake for 30-45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. 
4. Sprinkle with Parmesan and serve immediately.  Can be served over rice, or on its own.

This was inspired by some sheet pan meals I found on Pinterest.

Grandma Audry's Beef Stroganoff

• 1.5 lbs. beef, but into bite-sized pieces (I've used various cuts depending on what was available and reasonably priced, from cross rib roasts to petite sirloin steaks and even london broil. Just choose something you love.) 
• 1 onion, diced small
• 2-3 Tbsp oil or butter
• salt, to taste
• 3 Tbsp. ketchup
• 2-3 Tbsp Worcestershire sauce
• 1 cup beef broth
• 1 small package mushrooms, sliced
• 1/4 cup flour
• 2 cups milk
• 1 cup sour cream

Heat oil/butter in a dutch oven pot (an enameled cast iron is perfect for this) over medium-high heat and add the beef. When the beef begins to brown nicely add the diced onions and a bit of salt. Cook together for a few minutes, stirring occasionally. Squeeze in the ketchup (I just zig zag it across the pan, straight out of the bottle, until it looks like enough). Shake in the Worcestershire sauce (again, this is something I eyeball, and I love Worcestershire so I err on the side of more). Pour in about a cup of beef broth and stir everything together. Lower to heat and simmer for 45-60 minutes, stirring once in a while. If it starts looking too dry add more broth. Add the sliced mushrooms, stir, and continue cooking for another 10 minutes (honestly, I don't care much for mushrooms and often leave them out. It's delicious with or without, though, traditionally they are essential. Shh, don't tell my grandma I skip them.). With a slotted spoon, remove the beef and mushrooms to a bowl and set aside. Turn the heat back up to medium-high and whisk the flour into the remaining juices left in the pot until it forms a paste. Pour in the milk and continue whisking until the paste melts into the milk and the mixture thickens. Add the beef and mushrooms back into the pot. Stir in the sour cream until everything melts together and voila! The most delicious creamy, beefy, stroganoff ever. Serve over egg noodles or rice and enjoy!

From my cousin, Annie

Jambalaya

1 pkg. Vigo Red Beans & Rice, cooked per package directions
olive oil
2 cloves garlic, minced
2 stalks celery, chopped
1 small onion, chopped
2 bell peppers, chopped
1 Andouille sausage, sliced
1 c. shrimp, deveined and tails pulled off --raw or cooked is fine (I like the salad-size so they're small)
parsley (for garnish-optional)

Get beans & rice going in a large saucepan per the packaging directions.  Put a small amount of olive oil in a frying pan/cast iron skillet and get it hot.  Add garlic and chopped veggies, and cook until onions are translucent, and peppers are soft.  Add sausage slices and turn when browned.  When rice is finished, incorporate veggies and sausage into the rice.  Add the shrimp at the very end; it will only need to warm through quickly since it's already cooked, although you could use raw shrimp and cook it with the sausage if desired.

I came up with this one on my own!

Chicken Zoodle Zoup

3 chicken breasts cooked and cut into chunks (I like to bake mine and season them with sage, poultry seasoning, salt, & pepper, but this isn't mandatory.  This can also be omitted for a complete veggie version.)
3 cloves chopped garlic
1 large diced onion
5 sliced carrots
4 sliced celery stalks
2 c. frozen peas
2 cartons chicken stock (or veggie)
2 bay leaves
sprigs of fresh rosemary (optional, or could use dried)
spiralized zucchini (I like to use about a pound, but you can add or take away whatever you like)

If your chicken isn't seasoned, you'll want to add the following:
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

**Note:  ALL veggies can have more or less depending on what you have available

Soften onions and garlic in some olive oil or a small amount of butter in a large stock pot.  Add carrots and celery, stirring occasionally.  Cook until veggies are tender.  Add seasonings (if your chicken isn't seasoned heavily, or if you prefer a stronger flavor) with the exception of the bay leaves.  Stir in stock and add the bay leaves.  Soup needs to simmer for about ten minutes before adding the zoodles.  When zoodles are tender, soup can be served immediately.

For CrockPot version, put it all in the crock pot and set on low for six hours or high for three hours.  Zoodles may not be as firm, but still delicious!

This recipe is mine.

Sticky Purple Meatballs

1 small bottle of  BBQ sauce or Chili Sauce
1 18 oz. jar Grape Jelly
1 pkg. Frozen Meatballs

Combine sauce and Grape Jelly. Place meatballs in CrockPot and pour mixture over the top. Cook on high for 2-3 hours, stirring periodically. Can be served on toothpicks as an appetizer, delicious with rice or baked potato as a main dish, or on rolls for a Meatball Sub/Slider.

For thicker sauce, use a ladle to remove most of the sauce from slowcooker and place in saucepan on medium-high heat to reduce for 10-15 minutes. Pour back over meatballs before serving.

This one’s mine!

Pesto Italian Sliders

SANDWICHES 

1 pkg King's Hawaiian Rolls (or other dinner rolls, halved)

8 oz. Pesto

1 sliced tomato

1 pkg Herb-Seasoned Turkey Lunch Meat

1 Handful of Mini Pepepronis

Shredded Mozzarella Cheese

TOPPING

4 Tbsp Butter, melted

2 cloves Garlic, chopped

1 tsp Italian Seasoning

Handful of Parmesan Cheese (can be grated or shredded)

Spray a 9x13 pan with cooking spray. Place the bottoms of the rolls in the pan (if using King's Hawaiian, you don't have to separate the rolls, just slice them all carefully down the middle). Spread half of the pesto on the inside of the bottoms of the rolsl and the other half on the inside of the tops. Next, layer the slices of tomato, then the lunch meat. Sprinkle the pepperonis over the turkey slices. Cover the meat with shredded cheese and place the tops on the rolls. Mix topping and pour or brush  evenly over the sliders. Bake @ 350* for 15-20 minutes to warm the meat through and melt the mozzarella.

I created this one!

Yummiest Stuffing in all the Land (NOT EVEN JOKING)

1/2 c. Butter
1 Diced Onion
2 c. Diced Celery
2 Cans Turkey/Chicken Broth (veggie would work too)
1 pkg. Sliced Mushrooms (Crimini, button, shiitake, portobello, porcini or a combo)
1 lb. Cooked, Drained Sausage (I prefer the country-style over the Italian for this)
5-7 (heaping) cups Cubed, Crusty Bread (sourdough, multi-grain, ciabatta, Artisan, a mix--whichever you like)

Sage
Thyme
Poultry Seasoning
Salt & Pepper
Olive Oil
Fresh chopped parsley

DIRECTIONS
Bread needs to be dried into croutons first.  Place cubes on a cookie sheet and leave out over night.  You can also bake them in the oven at a low temperature until the bread has dried out.

Drizzle croutons with olive oil and sprinkle with sage, thyme, poultry seasoning, salt, & pepper.

Brown and drain sausage.

Brown onions, celery, and mushrooms (you can use the same pan with the sausage remnant to add extra flavor).  Add butter if necessary.

Add broth and drained sausage to the veggie mixture.

Mix croutons in a 9x13 baking dish and pour the broth and veggies over the top.  Stir and fold until just combined and all ingredients are evenly incorporated.

Bake @ 375* for 30 minutes.

Top with the chopped parsley to make it pretty.

Recipe adapted from Kneader's To-Die-For Stuffing (I used to use their prepared 12-Grain Hazelnut & Asiago Sourdough prepared croutons)

Smell my Feet Cookies

1/2 c. shortening

1/2 c. butter, unsalted

1 c. packed brown sugar

2 eggs

1 1/2 t. vanilla

1/2 c. sugar

2 1/2 c. flour

1 t. baking soda

1/2 t. salt

1 sandwich baggie full of chopped, assorted Halloween candy (Snickers, Twix, KitKat, Reeese’s, Hershey’s, Sugar Babies, m&m’s of all varieties, Milky Way, etc.)

Combine butter, shortening, brown sugar, and eggs until creamy. Add vanilla and sugar. Sift in dry ingredients. Fold in candy pieces. Spoon onto cookie sheet (do not flatten). Bake at 375 for 10 minutes. Let sit on warm tray for two more minutes before removing to a cooling rack. Cookies will still be a bit soft, but they're supposed to be! I don't like crunchy cookies AT ALL.

Recipe adapted from a chocolate chip recipe to accommodate the excess Halloween candy we still have around the house come the week before Thanksgiving.

Blueberry "Cabin" Coffee Cake

Topping:
"cut" together (using a pastry cutter or two knives/forks until it is in small clumps

1 c. sugar 
1 c. brown sugar
2/3 c. flour
1/2 c. butter
1 t. cinnamon 

Cake:

1 1/2 c. sugar
1/2 c. butter
2 eggs 
2 t. vanilla
1 c. milk
3 c. flour
4 t. baking powder
1 t. salt 
blueberries (thawed or fresh)

Mix together wet ingredients and add the dry until fully incorporated.  Then, hand-stir in 2 - 3 c. blueberries (if you add them frozen it takes about 10 more minutes to cook and the top just gets more brown and crusty while the inside is trying to cook).

Grease and flour a 9x13 pan. Pour in cake batter and then cover with the crumble topping. Cook at @ 375* for about 45 minutes.  Serve warm with blueberry syrup.


Recipe adapted from Grandma Freeman