I made this stuff up! Cooking with Mimi

Broccoli Cheese Soup

I bought broccoli the other day and we've been making soups the last couple nights. Tonight I found this recipe on allrecipes.com. This turned out good. The kids even liked it!

Broccoli Cheese Soup

1/2 cup butter

1 onion, chopped

1 (16 ounce) package frozen chopped broccoli

4 (14.5 ounce) cans chicken broth

1 (1 pound) loaf processed cheese food, cubed

2 cups milk

1 tablespoon garlic powder

2/3 cup cornstarch

1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

Whopper-mallow Cookies

I found this recipe on Picky Palate's blog. I didn't put marshmallows in mine because my marshmallows were questionable at best. They still turned out good according to my kids and Kelly! Enjoy!

Whopper-mallow Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/4 Cups all purpose flour

1/2 Cup Carnation chocolate malted milk or Ovaltine

1 teaspoon kosher salt

1 1/4 teaspoon baking soda

3 Cups Whoppers, ground up coarsely in food processor

1. Preheat oven to 350 degrees F. Cream butter and sugars until smooth and fluffy. Beat in eggs and vanilla until well combined, scraping sides of mixing bowl. Place flour, malted milk, salt and baking soda into a large bowl. Slowly add to wet ingredients following chopped up whoppers until just combined. Using a medium cookie scoop, scoop dough about 1/4 Cup dough into muffin top pan cups or use a silpat lined baking sheet. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Makes 24 XL muffin top cup cookies or 4 dozen regular cookies

Maple glazed stuffed pork roast

I found this recipe I had torn out of a kraft magazine they used to send out. I bought a pork roast at Costco on Sunday and we used a small portion for this. It wasn't too difficult and turned out really good. All but onen kiddo liked it and I'll definately make it again. Enjoy!

Maple glazed stuffed pork roast

2 Tbsp. butter

1   apple, chopped

1-1/2 cups hot water

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 pork loin (2 lb.), butterflied

2 Tbsp.  maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp.  chopped fresh rosemary

Make It

HEAT oven to 350ºF.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.

BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Make Ahead Twice Baked Mashed Potatoes

This was the recipe I used for the twice baked potatoes we had with Christmas dinner.

Make Ahead Twice Baked Mashed Potatoes 

5 lbs large baking potatoes

1/2 cup butter, melted

3/4 cup sour cream

3 ounces fat free cream cheese or 3 ounces cream cheese

2 teaspoons salt or 2 teaspoons salt substitute

1 teaspoon ground black pepper

1/2 tsp garlic powder

4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

Directions

1. Preheat oven to 350°F.
2. Wash potatoes and pat dry.
3. Place potatoes, not touching, on a large baking sheet.
4. You may need two baking sheets.
5. Spray potatoes generously with non-stick cooking spray.
6. Sprinkle outside of potatoes with a little salt.
7. Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
8. In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
9. With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
10. With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
11. Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
12. Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding sour cream as needed to make potatoes the consistency of slightly stiff mashed potatoes.
13. You may need a little more or less sour cream to get the final desired consistency.
14. Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
15. Return filled shell to baking sheet.
16. Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
17. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
18. TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
19. Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
20. Place wrapped potatoes into one or more gallon resealable freezer bags.
21. Store in freezer for up to 3 months.
22. TO COOK FROZEN POTATOES: Preheat oven to 350°F.
23. Place potatoes on baking sheet and loosely cover with aluminum foil.
24. Bake about 45 minutes.
25. Uncover and bake an additional 15 minutes or more until potatoes are hot.
26. Do not over bake.
27. This method keeps the potato skins firm and crisp.
28. If time is short, place potatoes in microwave and cook on high about 10 minutes.
29. Remove and then place in 350°F oven to finish cooking.
30. IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
31. Potato skins will be softer than if cooked in the oven.
32. OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

Japanese-Style Sesame Green Beans

This was one of the side dishes I made for Christmas dinner. I didn't get a picture of them but they were yummy and easy to make. The recipe came from allrecipes.

Japanese-Style Sesame Green Beans

1 tablespoon canola oil 1 1/2 teaspoons sesame oil 1 pound fresh green beans, washed

1 tablespoon soy sauce 1 tablespoon toasted sesame seeds 1 handful of cashews optional

Directions:

1.

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds and cashews.

Crockpot Pot Roast that the kids will eat!

I didn't get a photo of this but trust me it's so good! I put my roast in frozen solid which worked out okay. I ended up cutting it in half but it came out great! We made a mashed sweet potato/ regular potato to go with it and it was yummy! Enjoy!

Crockpot Pot Roast

 

2 (10 3/4 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 lbs pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Easy breakfast casserole

I found this recipe when I was looking for an easier alternative to the other hashbrown casserole that I usually make. This is definately it. It turned out great and was so simple to put together! I didn't add the veggies to it but it was still tasty!

Easy Breakfast Casserole

1/4 cup butter

12 eggs

1 teaspoon salt

1/4 teaspoon black pepper or 1/4 teaspoon crushed red pepper flakes

6 cups frozen hash browns, tater tots, hash brown patties ( enough to cover bottom of your pan)

1 cup milk

3 cups shredded cheddar cheese

2 cups diced ham or 2 cups sausage or 2 cups bacon

1 cup diced red peppers, green pepper (Optinal) or 1 cup yellow peppers ( Optinal)

1/2 cup diced onions ( optinal)

Directions

1. Spray a 9" x 12" baking pan with non-stick cooking spray.
2. Melt butter and drizzle in the bottom of the pan.
3. Layer the frozen hash browns evenly to cover the bottom.
4. Layer cheese, meat and any desired vegetable on top of potatoes.
5. Whisk eggs,salt and pepper.
6. Pour egg mixture over the top to cover.
7. Cover and refrigerate overnight.
8. Bake uncovered at 350º for 1 hour or until set.

Pineapple upside down cake

 

Pineapple Upside Down Cake

 

1/2 cup butter

1 cup packed dark brown sugar

1 (20 ounce) cans sliced pineapple

6 maraschino cherries, cut in half lengthwise

1 (18 ounce) packages duncan hines supreme pineapple cake mix

1 (4 ounce) boxes vanilla instant pudding mix

1 cup pineapple juice, from canned pineapple with a bit of water added

1/2 cup canola oil

4 eggs

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter in a 9x13 pan in oven.
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.
5. Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
6. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
7. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
8. Beat on medium speed for 2 minutes.
9. Pour batter into pan.
10. Bake for 45 to 55 minutes, or until a toothpick comes out clean.

Spinach and Pear Salad with Pomegranate Dressing

This is the salad we made for New Year's Eve. Very refreshing and different with the pomegranate in it! The original recipe called for walnuts, blech poor people nuts! I substituted pecan pie candied pecans. Yummy!
Spinach and Pear Salad with Pomegranate Dressing

1 medium garlic clove, minced

2 teaspoons olive oil

1 teaspoon white balsamic vinegar

2 tablespoons pomegranate juice

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

5 ounces baby spinach

1 medium pears, cored and cut into slices ( Anjou or Bartlett)

1/4 cup candied pecans, chopped

2 tablespoons pomegranate seeds, fresh

1 ounce parmesan cheese, shaved

Directions

1. whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
2. Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
3. Drizzle the dressing over the salad and toss again.
4. Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

Pasta Fagioli

Another soup we made on New Year's Eve. The recipe was intended for a crockpot but we just did it on top the stove and it was fine. A very yummy recipe!

Pasta Fagioli 

• 1 lb ground beef, browned and drained
• 1 tablespoon dried onion flakes
• 4 medium carrots, sliced in coins
• 2 celery ribs, sliced
• 2 (14 1/2 ounce) cans diced tomatoes, with juice
• 1 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) cans white beans, drained and rinsed
• 4 cups beef broth
• 1 (26 ounce) cans spaghetti sauce
• 2 teaspoons oregano
• 1 tablespoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry pasta, saved for later ( macaroni is our favorite)

Directions

1. Brown the beef (or you can use ground turkey if you prefer), drain, and let cool a bit while you handle the other ingredients. If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor.
2. Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce. You can also add in any extra vegetables you'd like if you have some on hand to add.
3. Add in the pound of meat and stir it all together.
4. Cook on high for 4 hours or low for 8 hours.
5. When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time.
6. Enjoy!