….submitted by Julie.

• 16 oz. softened cream cheese
• 7-8 oz. mild goat cheese
• 2 cloves garlic, minced
• 4 t. snipped fresh oregano OR 1 ¼ t. dried crushed oregano
• 1/8 t. fresh ground pepper
• ¼ cup prepared pesto
• ½ cup sun dried tomatoes packed in oil
• 1-2 T slivered almonds, toasted
• Fresh oregano or parsley sprig

wheat crackers or thinly sliced baguette

1. Line 1 qt. loaf or soufflé pan w/clear plastic wrap.
2. In a food processor or large mixing bowl combine cream cheese, goat cheese, garlic, oregano & pepper.
3. Process or beat w/ electric mixer until smooth.
4. Spread 1/3 of cheese mixture in bottom of pan.
5. Top w/pesto, spread evenly.  Layer w/another 1/3 of cheese mixture.
6. Drain sun dried tomatoes, saving 1 for garnish.
7. Chop remaining tomatoes & spread evenly over cheese mixture in pan.  Top with remaining cheese mixture.
8. Cover w/plastic wrap & press gently to pack the cheese.
9. Chill for several hours.

Uncover cheese & invert onto serving plate.

Cut sun dried tomato into thin slices, garnish with tomato & toasted almonds, and fresh oregano or parley sprig.

Serve w/crackers or baguette.

Serves 12-16.

First, grab a pound of ground beef or turkey & brown it over the stove.  (I typically use turkey because there’s really no texture or taste difference & it’s a bit healthier.) There are a ton of great vegetarian chilis out there, but this is not one because we are carnivores.

ew.  raw meat.

Grab some cans of beans.  15-16 oz works perfectly.

I typically use a can of light kidney, a can of black, a can of Northern or Navy beans, & a can of pinto beans.  But honestly?  Mix it up.  The Momma never uses black beans & instead, tosses in an extra round of pintos.

You’re also going to need a small can of tomato sauce.  NOT PASTE.  Sauce.

& a 16-oz can of diced tomatoes.  I like to use the petite diced because Nate isn’t a fan of chunky tomatoes.

Toss it all in the pot.

Add in a package of McCormick’s Chili Seasoning.  You can use mild, regular, spicy, hot, whatever.

Add in about 8 oz of water.

Sometimes I throw in some garlic or onion when I’m feeling feisty.

& then stir it up, turn it on low, & cook for 6-8 hours.

Serve in bowls & top with sour cream, cheese, cornbread, etc.

• 8 small chicken breasts (4 cups), or 3 10 oz. cans chicken
• 4 small ribs celery, chopped
• 1 small – medium onion, chopped
• ¾ stick butter (the original recipe called for a full stick, but there’s no need)
• 1 can cream mushroom soup (I use healthy request)
• 1 can Rotel diced tomatoes, undrained (if you like it spicy, use a can of hot Rotel)
• 1 lb. Velveeta (I use light Velveeta)
• 1 pkg. (12 oz.) spaghetti (I’ve found the “thin spaghetti” is my fave with this)

1. Simmer or poach chicken & set aside.  Let pasta cook while making sauce.
2. Saute celery & onion in butter in large pan.
3. Add mushroom soup & rotel, then cube cheese and stir in until melted.
4. Drain pasta, and add pasta & chicken to tomato/cheese mixture.  Mix well.
5. Pour into a greased large casserole dish and bake at 350 degrees for 25-30 minutes.

Why yes, I do believe I will be making this soon!

We love pancakes in our house.  To the point that we have them every single weekend with a cup of hot coffee while Harrison dines on his & says “Mmmmm” muffled through fat cheeks.

Sadly, I had NO IDEA how to make a pancake until this year.  I love pancakes.  LOVE.  But my brother’s liked French Toast better & so while I can whip up a mean French Toast, I never learned the art of a pancake until my son’s love for them forced my (happy!) hand.

1.  First step – prepare your batter.  From scratch is lovely, but most Saturday mornings, we just pull out the Aunt Jemima Complete Pancake Mix where you simply have to add water.

2.  Turn on your stove top to a medium setting & let your pan heat up on the warmer.

3.  Spray the pan with Pam butter spray (or something similar).

4.  Pour on the pancake batter.  & watch it.

See those bubbles rising?  That’s what you want to let you know the bottom is cooked.

5.  When those little bubbles start popping up in the batter, peek under the edge.  If it looks golden brown, then FLIP!

Gorgeous, right?!

Give it a few more minutes to cook, peeking occasionally under the pancake with your spatula.  Once it is golden brown like the top, flip it onto a plate & serve!

Good luck!

• 2 cups chopped carrots
• 4 zucchini (chopped)
• 4 yellow squash (chopped)
  • To save time, start boiling the carrots while you chop up the zuk and yellow squash since it takes longer to cook.  It usually works out to add the rest and everything gets finished at the same time.  But if you’re unsure, cook the carrots separately.
• 2 cups rice (I use Uncle Ben’s ready rice because it comes cooked)
• 10oz frozen chopped spinach (cooked)

1. Chop and saute 1/2 onion, 1 celery rib, and 1 cup mushrooms
2. Mix 1 egg, 8oz ricotta, 2 tbsp sour cream and 1 cup grated Italian cheese blend
3. Mix it all together in a big bowl, then separate into various casserole dishes.
4. If you want to show your love for cheese, top with sharp cheddar (mild doesn’t add taste).
5. Bake uncovered at 350 for 20-30 min (or until edges are bubbling).

If you’re freezing, assemble everything, even cheddar cheese. Thaw first and then cook until edges are bubbling.

A note from Rachel:

Yes, everything is cooked, drained and chopped (except the ricotta filling). The rice is also cooked, but I use Uncle Ben’s ready rice because I’m a cheater like that and look for shortcuts when possible.

..from Rachel’s kitchen to yours!
1/2 stick herb and garlic butter
1/2 chopped onion
1 chopped tomato
1 can light red kidney beans (rinsed and drained)
2 packages (4 cups) uncle bens ready rice (pilaf is my favorite, but I use others too)

1. Saute onion with butter
2. Add tomato when the onions are almost done and turn heat to low
3. Stir in the beans and rice for another 5-10 min

That’s it! Easy peasy yummy in the tummy.

It keeps you full, reheats easily, and isn’t mcdonald’s.  Oh, and I calculated all of the calories.. There’s about 300 per cup!

Also, add more veggies if you wish. I did corn last time and it was ah-mazing to have that crispy, sweet bite.

Kitchen Tip

I buy several onions, chop, separate into bags (1 onion/bag), and stick in the freezer. Onions freeze well and it really helps save time when I’m making dinner. I do this with celery and bell peppers too.

I swear, we’re not alcoholics.

But it is the holiday season, we have guests in & out, & Nate’s coworker just gave him 24-beer case of beers for Christmas just yesterday, so we now have 24 more beers in the fridge on top of our typical Big Boss growler.

What else do we store?  Leftover baked spaghetti, which I send with Harrison for lunch.  His juice & YoBaby yogurt (praise God he grew out of the dairy allergy!). Tons of eggs because ’tis the baking season.  93% lean ground beef for chili.

& Ginger Ale.  For whisky & gingers, of course.

I will not even tell you how many tubs of Edy’s Peppermint ice cream we’ve plowed through this December.

IT IS EMBARRASSING & REVOLTING BUT OH-SO-DELICIOUSLY AWESOME.

Frozen vegetables (oh, winter), Texas Toast for Nate, & if you follow me on Twitter then of course you know of my love affair with breaded chicken.  It’s insatiable.

So there you have it.  Our four-days-before-Christmas fridge that is stocked with the basics to get us through the week until next!  I should probably do this again when we actually have food in our fridge

Mashed Potato Casserole
8-10 medium potatoes, peeled & cooked
1 pkg cream cheese, softened
1 stick butter, softened
8 oz sour cream
1 tsp salt
1 tsp pepper

Cook the potatoes (aka boil & drain). Put all ingredients into your mixer & mix until fully blended & creamy. Spread into a 9×18 greased baking dish. Bake uncovered at 350 F for 30-40 minutes.

I like to put shredded cheese & chopped bacon on top as a special treat.

These also re-heat well for amazing leftovers!

**pictures to come

Ingredients:
Cream of Chicken soup (family size)
2 boxes Near East chicken rice pilaf
Chicken (2 cans)
Frozen chopped broccoli
shredded cheddar cheese

o

I’ve covered this topic before – Southern women?  We do casseroles.  For births, deaths, sickness, & Sunday evening.  WE DO CASSEROLES.  Two years ago, I was heartbroken to take a lifelong friend a baked spaghetti casserole when her mother passed away.   This past spring, she graciously showed up on my doorstep after I got out of the hospital, casserole & cookies in hand.

& now when I make it, I think of her kindness & good heart & the warm conversation that flowed that afternoon where we sat & held hands & prayed.  I love food that takes me back to a good memory.

There really aren’t specific directions & amounts to making this.  It’s one of those “make with love & heart” recipes where you just go with the flow for the taste your family likes.  This recipe is SUPER easy to half, just use a regular size can of soup versus the family size.  & as a p.s. I usually used canned chicken because the point of this is to be fast & easy on a work night.

1. Drain the can of chicken & dump chicken chunks in a 9×15 pan.  Take a fork & shred it down (Nate doesn’t like chunks & this way, you get chicken in every bite).
2. Pour in can of soup.
3. Pour in broccoli (keep it frozen).
4. Pour in rice.  & about half of the package of seasoning.
5. EDITED TO ADD:  Add in a bit of water.  This should help the rice “steam” a little better!
6. Stir it all up!
7. Top with shredded cheese.
8. Cover with tinfoil & bake at 350 until hot & bubbly (about 20-30 minutes).

]]> http://food.theheirtoblair.com/2010/11/lindseys-chicken-rice-casserole/feed/ 24 http://food.theheirtoblair.com/2010/10/pumpkin-pie/ http://food.theheirtoblair.com/2010/10/pumpkin-pie/#comments Sat, 23 Oct 2010 15:43:21 +0000 Blair http://food.theheirtoblair.com/?p=178 oh glorious, wonderful, magical time of the year.  PUMPKIN TIME.

I adore fall & winter for cooking.  I have to be honest – I’m not much of a “summer cook.”  I don’t even know how to turn on the grill & if it doesn’t have butter in it, I’m really not interested.  Comfort food is my forte.

I made this for Harrison’s birthday party – my full intention was to cut out leaves from pie crust (like you see on top of the pie to the left) & fill them with pumpkin pie & bake.  It would have been PERFECT, if the pie filling had not oozed out despite me sealing the sides.

So after the first test round of my “mini-pies” failed, I simply made a regular pumpkin pie.  It cracked down the middle, but it was still tasty.  So if you happen to stumble across some canned pumpkin despite the shortage, snag it & make this!

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

There are lots of directions for pre-baking & weighting the pie crust, but I don’t do that.  If you’re interested, check it out here.

1. Beat the cream cheese.
2. Add pumpkin & beat until combined.
3. Add sugar & salt, & beat until combined.
4. Add eggs mixed with the yolks, half-&-half, melted butter, & beat until combined.
5. Add vanilla, cinnamon, & ginger.  Beat until incorporated.
6. Bake for 50 minutes or until center is set.

courtesy of Paula Deen.