Paulie’s Cottage Pie

 
 
After listening to my husband’s friend Paul talk about his wonderful cottage pie recipe I had to give it a try. I listened closely to what he was saying and wrote the recipe down as soon as I got home. I hope I didn’t forget anything, but I can’t imagine that I did. 
 
This recipe turned out perfect! I don’t know that there would have been anything else I could have done to make any better! It’s hard to top perfection! After all Paul is English so I suppose he would know how to make a rockin’ cottage pie!
 
This recipe is terribly easy!  You could certainly make this in advance as a freezer meal, or even make the meat and mashed potatoes up ahead of time and have everything ready to throw together as a quick and easy meal.
 
We all loved this recipe! It definitely takes comfort food to a whole new level!!
Ingredients:
  • 1 Bell Pepper diced
  • 1 Onion diced
  • 1lb. Ground Beef
  • 3 Cloves of Garlic
  • Salt and Pepper to tastes
  • 1 Can Campbell’s Chunky Vegetable Soup (Hearty Soup not the condensed)
  • 1 tbsp. Montreal Steak Seasoning
  • 1 pound of potatoes peeled, diced, boiled, and mashed
  • 1 cup cheddar cheese
Directions:
  1. Bring a pot of cold water to a boil.
  2. To the boiling water add peeled and diced potatoes boil until the potatoes are fully cooked, drain, and mash.
  3. Add salt, pepper, and sour cream if desired to the mashed potatoes. (I did to make the potatoes creamy)
  4. In a skillet add ground beef, bell pepper, onion, and garlic, cook until meat is browned then drain off excess grease.
  5. To the ground beef add Montreal Steak Seasoning, salt and pepper, and mix together well.
  6. To a baking dish ( I used 2 ½ quart baking dish)  add the ground beef mixture, top the ground beef mixture with Campbell’s chunky Vegetable Soup be sure to spread out evenly
  7. Over the vegetable soup add mashed potatoes, and spread out evenly.
  8. Top the cottage pie with shredded cheddar cheese.
  9. Bake on 350 for 20-30 minutes until the cottage pie is bubbling.
  10. Allow to set for about 5 minutes before serving.

Fluffy Dinner Rolls

If you were to ask me I would tell you that making dinner rolls is a pain in the rear, but they are so worth it. The flavor of a warm roll is none other than pure comfort and this recipe is so exception. They are easy to make and delicious!

Ingredients:

  • 1/2 cup warm milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 cup butter, softened (half of a stick)
  • 3/4 cup warm mashed potatoes (prepared with milk and butter)
  • 1/4 cup Sugar
  • 4-1/4 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • Additional butter, melted  
Directions:
  1. In a bread machine, place the first nine ingredients in order suggested by manufacturer.
  2. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. When cycle is completed, turn dough onto lightly floured surface.
  4. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end.
  5. Place pointed side down 2 in. apart on greased baking sheets.
  6. Curve ends down to form a crescent shape.
  7. Cover and let rise for 20-25 minutes or until doubled.
  8. Bake at 400° for 10-15 minutes or until golden brown.
  9. Remove to wire racks. Brush warm rolls with melted butter.
 
Yield: 2 dozen.

Braided Spaghetti Bread

Gorgeous!

Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!

 
I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
Pre-Baked
My Variation of Ingredients:
  • 1 jar of spaghetti sauce (I used the store brand 4 cheese)
  • 1 small package of spaghetti noodles
  • 8 oz. package of mozzarella cheese
  • 1 loaf of frozen bread (Rhodes, or Bridgford)
  • 1 egg
  • 2 TBS Parmesan cheese
  • Dry parsley
  • ½ tsp. Garlic powder
My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***
 

Chocolate Smoothie Dessert (Dr. Oz Recipe)

I recently saw this recipe online. I knew I had pretty much everything on hand so on a whim I made up a pitcher full. The recipe is delicious but dare I say it had a bit too much chocolate in it. I thought the flavor was a bit overwhelming.
 
Next time I make it, and believe me there will be a next time, I would only add a ½ cup of unsweetened cocoa powder. It’s not that it was a good overwhelming chocolate flavor but more of a bitter chocolate flavor. I loved it don’t get me wrong, but I would just tweak it next time.
 
The only change I made was leaving out the monk fruit and using stevia instead. I don’t even know where I would find a monk fruit but I certainly didn’t have any on hand. I think what’s great about this recipe is the base of the recipe. You could really do so many things with it. The basic premises is making a dessert smoothie that is a dessert and healthy at the same time.
 
I think you could change the coca powder to PB2, use a banana pudding or a vanilla, change the powdered milk to an almond or coconut milk and use more ice and even add a bit of vanilla or almond extract to give it a whole new flavor. So many options to make this recipe pop!
 

Ingredients: 

  • 1 1/2 cups cold water
  • 1/2 cup plus 2 tbsp. unsweetened cocoa powder
  • 3 tbsp. fat-free milk powder
  • 5 tbsp. instant sugar-free chocolate pudding
  • 12 packets monk fruit powder, stevia, or Honey (Thanks Alison)
  • 6.5 cups ice, crushed or cubed

Directions: 

  1. Add all ingredients to blender and blend on low for 30 seconds, then on high for 30 seconds.
  2.  Add half of ice to blender. Start blending on low, then slowly increase speed. Add remaining ice and blend on low, then slowly increase speed. 

Spinach Artichoke Dip

This recipe is divine! I made half a recipe because I didn’t want to take a chance that the recipe wouldn’t be good, and for fear it would go to waste. I should have made the entire recipe. This is soooo good. It reminds me of Applebee’s recipe for Spinach Artichoke Dip. The recipe below is the full recipe.
 
A big thank you goes out to one of our readers Angela for sending us this great recipes.
 
Ingredients:
  • 2 cups grated parmesan cheese (fresh or out of a can)
  • 2 cups grated mozzarella cheese
  • 1 (10 ounce) box frozen finely chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2/3 cup sour cream (room temperature)
  • 1 cup cream cheese (room temperature)
  • 1/3 cup mayonnaise (room temperature)
  • 2 teaspoons garlic, minced

Directions:

  • Preheat oven to 375°F.
  • Mix together Parmesan cheese, mozzarella cheese, spinach, and artichoke hearts.
  • Combine remaining ingredients and mix with spinach mixture.
  • Bake for 20-30 minutes.
  • Serve with crackers, chips or toasted bread.

Southern Sweet Tea

As a southern girl I have grown up on sweet tea. I know a lot of people have grown up on hot tea but not down here. Here it’s all sweet tea. I love sweet tea. I love it better than soda and anyone who knows me knows that’s saying a lot.
 
When I found this recipe I was so excited because I forgot how important the baking soda is for sweet tea. It’s important because it keeps the tea fresh and crisp and adds a nice flavor to the tea. If you have never had a glass of good sweet tea let me highly recommend you giving this a try.
Ingredients:
  • 5 Family size tea bags
  • 4 cups boiling water
  • 12 cups cool water
  • 1 1/2 – 2 cups sugar.
  • 1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)

Directions:

  1. Sprinkle baking soda into a plastic or glass pitcher
  2. Add Tea bags to the pitcher/baking soda, 
  3. Pour Boiling water over tea bags,
  4. Cover and allow to steep for 15 minutes.
  5. Remove and toss out Tea Bags,
  6. Add Sugar and Stir until completely dissolved.
  7. Add Cool Water.
  8. Refrigerate until cold and ready to drink.
  9. Serve over ice,

Original Recipe Source

Baked Cinnamon Apples

This recipe is awesome!! It reminds me of Chili’s baked cinnamon apples, or even baked apple pie without the piecrust. I am not one who likes piecrust, so for me this recipe is wonderful. It would be excellent with vanilla ice cream. The smell in your house while this is baking makes it really hard not to sample it before the timer goes off. It’s simple and has a very nice end result. 5 Stars all the way!! This would be really great during the holidays.
Apple Filling:
  • 6 cups apples, peeled & sliced
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbs flour
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
Directions:
  1. Pre-heat oven to 450 degrees
  2. Prepare a 9×13 baking dish by lining it with foil and spray the foil with cooking spray. This will be helpful when it comes to clean up.
  3. With a peeler peel each apple, and core the apples
  4. Cut apples into chunks but cutting the apple into 1/4’s then cut each 1/4 in half, then cut the cut those pieces into 1/3’s
  5. In a large zip bag place 1 tbsp flour then add the apples zip the bag up and shake until the apples are covered in flour. It will be so light you won’t see the flour on the apples
  6. Add both sugars and zip the bag and shake well
  7. Add the cinnamon and nutmeg zip and shake well
  8. Add the lemon juice zip and shake well
  9. In your prepared baking pan pour in the apple mixture from the zip bag, and spread out on the pan.
  10. Place in the 450 degree oven
  11. Bake for 30 minutes stirring even 5 minutes to insure the apples don’t dry out and cook evenly.
  12. Allow to cool for 15 minutes before serving. Serving warm is best.
 

Parmesan Chicken Strips

I really enjoyed this recipe. To my surprise, it has a very nice parmesan cheese flavor. I find that parmesan can be a tricky ingredient. Either it is too mild, and you can’t taste, or it’s so over powering that it takes over the meal. As for this recipe, it’s just right. You can taste the parmesan, but the chicken shines through equally. The only drawback to this recipe is that it can be time consuming, so unless you have a few hours I wouldn’t suggest tackling it. At least for me I take chicken breast and cut it into tenders, which I find to take forever. It’s probably more that I just hate to do it, yet I am too cheap to buy them already cut… go figure? Never the less the recipe is excellent and one I will make again in the future. Thank you Susie for the great recipe. 

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 stick of margarine
  • 1/2 cup of olive oil

Directions:

  1. Cut chicken into strips.
  2. Combine salt, pepper and flour in a large zip lock bag and shake
  3. Beat eggs with 1 tablespoon water on a plate.
  4. Combine the bread crumbs and parmesan cheese in a medium bowl.
  5. Add chicken pieces to zip bag with flour mixture and shake until the pieces are covered
  6. Dip each chicken piece in the egg mixture and then roll the chicken in the bread crumb cheese mixture. Repeat until each piece is coated
  7. Heat margarine and olive oil in a large saute pan on medium low heat.
  8. Cook until cooked through.
  9. Add more butter and oil as needed to the pan.

Tasty Chicken Salad

I have never liked chicken salad, tuna salad, or anything close. This recipe is actually really good. My husband loved it, and thought it was one of the best chicken salads he had ever had. I am not the one to judge, but if he liked it then it must be good because he is picky!
 

Ingredients:

  • 12oz Canned Chicken
  • 1/2 cups celery, chopped
  • 1 teaspoon poultry seasoning
  • 2 TBS pickle relish
  • 1/2 cup mayonnaise
Directions:
  1. Combine everything. Chill for a hour.
  2. Wonderful on toast, or on crackers or use to stuff a tomato. 

Tangy Melt in Your Mouth Chicken Breast

I found a recipe through a recipe website that I found interesting. After reading about 100 reviews and taking everyone’s suggestion and complaints into consideration I took the same recipe and tweeks it with all the suggestions and a few of my own. It turned out AMAZING the flavor is tangy, and vey rich. Everyone was raving about this delish bird. The chicken turned out so moist and flavorful. The first thing I heard was wow something in the kitchen smell so tangy! Not only does it taste good, but makes a nice presentation on a plate too. 

Ingredients:

  • 3-4 boneless chicken breast halves
  • 1 cup mayonnaise (Hellmanns seems to work better than Kraft)
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoons seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon honey dijon mustard

Directions:

 
In a food processer, combine mayonnaise, mustard, cheese, and all the spices. Spin until everything is well blended

 Spread over cleaned dried chicken breast, bottom first, then the tops
 
 Cover with platic wrap and refrigerate for 2 hours
Remove plastic wrap and bake on 375 degree for
45 minutes or until chicken is cooked through