Monday, September 26, 2016

The Little Cook's Enchilada Casserole

We went bulk grocery shopping, taking advantage of the case lot sales about a month ago, and the rest is history! This casserole may feature tortilla chips on top rather than actual rolled tortillas in the mix, but it's tasty, easy and above all, quick for those evenings when you just don't have time to fix. Plus it offers quite a bit of left-overs - always a bonus in our house.

Little Cook's Enchilada Casserole


  • 1/2 lb ground turkey (browned in a couple of tsp of canola or olive oil)
  • 2 c cooked rice, white or brown - a great way to use left-over rice!
  • 1 chopped onion
  • 1 14 oz can of corn (not creamed)
  • 1 14 oz of kidney or black beans 
  • 1/2 jar of your favorite chunky pasta sauce
  • 1 pkg of taco or chili seasoning
  • 1/2 to 2/3 pkg sharp cheddar cheese (approximate 1- 1 1/2 cup)
  • about 1 c of any flavor of broken tortilla chips (I used some awesome sweet chili chips)
  1. Mix together ingredients, from the browned turkey to the taco seasoning. If you like, you can stir half the cheese into the mix. Place in large casserole.
  2. Sprinkle with tortilla chips and the remainder of the cheese
  3. Bake at 350 degrees for approximately half an hour, until the cheese is melted and bubbly.
Note: It tastes even better the next day and the day after that, as the flavors mellow and blend!

Vintage '50s Hamburger Casserole

This is a recipe that can be dressed up or down, changed to use a variety of ingredients and still work out to be as tasty as you can imagine.


Vintage Hamburger Casserole

  • 8 oz large noodles (elbow, rotini or any other favorite)
  • 1 1/2 lb ground beef (if you prefer, use ground turkey or chicken)
  • 1 medium onion, finely chopped
  • 1 med. green pepper, chopped
  •  1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 14 oz can of diced tomatoes
  • 1/2 lb sharp cheddar, grated or cut into small chunks
  • 1 large can cream-style corn (or use regular corn or peas and add a can of cream soup)
  • 1 can pitted black olives - optional (the sliced ones work well)
  • Dash of Tabasco sauce for flavor (some people prefer to use ketchup)
  1. Boil noodles according to package directions. Set aside.
  2. Brown meat, onion and green pepper. Add salt and black pepper.
  3. In large mixing bowl, add all ingredients and fold well. 
  4. Pour into 2-3 qt casserole.  Bake at 350 degrees for 1 hour
Goes well with your favorite mixed green salad or a tomato and onion salad.
Yields 12 servings.



Sunday, September 18, 2016

Fall Greetings from the Frantically Creative Little Cook

Finally, a new post. It's been just a bit busy the past while with canning, preparing crafts, cooking and baking and just loving every minute of it. But I figured it was finally time for an update. I wanted to share some of my projects with you, my friends, and celebrate the arrival of fall! 

I had a week off a while ago and frantically worked on jams, salsas, dog biscuits, ruffled scarves, glycerin/shea butter soaps and finished up my doilies. Here are the results (as you can see it's been just a wee bit of work and there's more happening):
 

Pardon the lousy photo editor!

 
                                                            The newest creations - new ruffled   scarves and soaps! I am also working on new designer scarves in lovely fabrics with crocheted flowers. Stunning!

   
 I finally blocked all the doilies and...


  What a difference it makes!
The fairy garden votive jars were a labor of love. Gotta love those puffy birds!


In all, I created 7 varieties of healthy, wholesome doggie treats/cookies/biscuits that will be sold in 3 different containers. There will be a 4-pce. "snack pack" for munching; a "Treat a Day" with each of the cookies; and a Max Pax (looks like a takeout container) with 12 biscuits inside. I am pretty excited about all these ventures! For more photos, etc, please visit:
https://www.facebook.com/HomespunTreatsandTreasuresforFolksandCritters/ and/or my Facebook Page.

I promise that season recipes and more will be posted as soon as I finish all these projects for the upcoming craft shows! Thanks for keeping reading, even when I have been unforgivably lax. Love and hugs and HAPPY FALL!!

Sunday, April 10, 2016

Mom's Favorite Unbaked Cheesecake

Whenever we had a special occasion at home such as my birthday or Christmas, Mom would make this unbaked cheesecake and it was everyone's favorite. Yesterday, after 2 decades of missing the taste, I finally got up the courage and ingredients and attempted it myself. There must be something about nostalgia, because nothing ever tasted better than the memories brought back with that first bite. Pure Nirvana. So here, in all its glory, straight from The Mennonite Cookbook, is my Mom's best unbaked cheesecake to delight your own taste buds and family.

Mom's Favorite Unbaked Cheesecake
And yes, we already dug into it, Pure deliciousness!




Ingredients

  • 1 pkg lemon jello
  • 1/2 c boiling water
  • 1 8-oz pkg cream cheese
  • 1/2 c white sugar
  • 1/2 pint (8 oz or 1 c) whipping cream
  • 1/2 box graham wafers
  • 1/4 c butter or margarine, melted
  • 10 maraschino cherries, cut
  • 1/2 c drained crushed pineapple
Preparation
  1. Dissolve Jello in boiling water and let stand while preparing the other ingredients.
  2. Beat whipping cream until stiff in a medium bowl.
  3. With the same beaters, beat well together the cream cheese and sugar in a small bowl.
  4. Place graham wafers in a resealable bag and roll with rolling pin til finely crushed. Mix with butter/margarine and press 3/4 of the mixture into a 9x9 pan, reserving the rest for sprinkling on top.
  5. With mixing spoon, fold cream cheese mixture and Jello into whipping cream (that bowl will be big enough). Mix thoroughly, then fold in pineapple and cherries. 
  6. Pour over prepared base in pan and sprinkle remaining crumbs over top. 
  7. Place in fridge for at least 1-2 hours to set and ENJOY! This keeps well for a few days.