I made this stuff up! Cooking with Mimi

Pesto Fondue

Pesto Fondue

• 3 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded
• 1 1/4 cups dry white wine
• 2 Tbsp cornstarch
• 3 garlic cloves
• 1/2 cup pesto

In a large saucepan, add the pesto mixture and white wine until it reaches a slow rolling boil.

In a large bowl, toss the shredded mozzerella and parmesan cheese with cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.

Season with salt and pepper. Transfer to fondue pot or little crockpot.

Chicken enchilada soup

I found this recipe on pinterest and tweaked it a bit because I didn't have everything it called for but it turned out good. Enjoy!

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes (I used a can of rotel and didn't add the jalapenos)
4 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Pulled Pork Sandwiches

So no photo but this was really liked. It went over big with the kids. This recipe was from all recipes.

Pulled Pork Sandwiches

1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed

Directions:

1.	Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2.	Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3.	Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

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

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!

Taco soup

My mom makes taco soup all the time but she doesn't really have a recipe. I googled it and came up with this Paula Deen recipe which I altered a bit so my kids would eat it. Madeline loved this but didn't care for the olives. It's a hearty soup for those cool autumn evenings. Enjoy!
Taco Soup

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained ( I used frozen corn from my parents garden)
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles ( I only used 1 can of chilies)
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional  (didn't use these)
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Rigatoni Vegetable Soup

This is my Grandma's recipe.

Rigatoni Vegetable Soup

• 1 pkg 12 oz rigatoni
• 1 cup chopped onion
• 1 32 oz can spaghetti sauce
• 1 can 2 1/4 oz sliced olives
• 1 cup sliced fresh carrots
• 1 lb ground beef
• 1 clove garlic
• 2 cups sliced zucchini
• 1tsp salt
• 1/4 tsp pepper

Cook rigatoni as directed on package. In large frying pan brown ground beef, onion and garlic. Add spaghetti sauce, zucchini, olives, salt and pepper. Simmer 10 minutes, or until zucchini and carrots are tender. Drain rigatoni. Add rigatoni to the sauce and sprinkle with parmesan cheese. Serve with bread.

Angel Chicken

I've got this in the crockpot for tonight. Yummy!

Angel Chicken

• 6 Boneless Skinless Chicken Breasts (they can be frozen solid!)
• 1/4 cup butter
• 1 0.7 ounce Italian Salad Dressing Mix
• 1 10 3/4 oz can condensed golden mushroom soup
• 1/2 cup white wine (you can use water if you prefer)
• 1/2 of an 8 oz tub cream cheese with chives and onion
• Hot cooked angel hair pasta or whichever pasta you prefer
• Snipped fresh chives (optional, my kids freak if they see something that looks healthy or like an onion)

Place chicken in crockpot. In medium saucepan melt butter on top of stove. Stir in dry italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. You really do need to cook these ingredients don't just dump them in the crockpot because the cream cheese won't mix in with the rest of the ingredients unless you cook it on top of the stove.

Pour over chicken and cook in crockpot on low heat for 4 to 5 hours. I use frozen chicken breasts so sometimes it needs a bit longer.

Serve Chicken over noodles. I cook my noodles and dump them in with the chicken in the crockpot. It's whatever you like. Sprinkle with chives if desired.

Note: I double the sauce recipe because we like ours a little more saucey and then the noodles soak up the sauce when I put them in a little al dente.

Enjoy! This is one of my kids favorites and it's nice if you just want to fix it and forget it for a yummy dinner.

I've got this in the crockpot for tonight. Yummy!

Angel Chicken

• 6 Boneless Skinless Chicken Breasts (they can be frozen solid!)
• 1/4 cup butter
• 1 0.7 ounce Italian Salad Dressing Mix
• 1 10 3/4 oz can condensed golden mushroom soup
• 1/2 cup white wine (you can use water if you prefer)
• 1/2 of an 8 oz tub cream cheese with chives and onion
• Hot cooked angel hair pasta or whichever pasta you prefer
• Snipped fresh chives (optional, my kids freak if they see something that looks healthy or like an onion)

Place chicken in crockpot. In medium saucepan melt butter on top of stove. Stir in dry italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. You really do need to cook these ingredients don't just dump them in the crockpot because the cream cheese won't mix in with the rest of the ingredients unless you cook it on top of the stove.

Pour over chicken and cook in crockpot on low heat for 4 to 5 hours. I use frozen chicken breasts so sometimes it needs a bit longer.

Serve Chicken over noodles. I cook my noodles and dump them in with the chicken in the crockpot. It's whatever you like. Sprinkle with chives if desired.

Note: I double the sauce recipe because we like ours a little more saucey and then the noodles soak up the sauce when I put them in a little al dente.

Enjoy! This is one of my kids favorites and it's nice if you just want to fix it and forget it for a yummy dinner.

Make Ahead Mashed Potatoes

I made these in the crockpot last week. They turned out pretty yummy. I used red potatoes and didn't peel them. They were good like that.

Make Ahead Mashed Potatoes

2¾ hours | 45 min prep | SERVES 8 -10

8	medium potatoes
1	cup sour cream
8	ounces chive & onion cream cheese
4	tablespoons butter
1/4	cup chives
1 1/2	teaspoons salt
1/2	teaspoon pepper
2	garlic cloves, minced
1 1/2	teaspoons onion powder
1	pinch marjoram (optional)
1/2-1	cup thinly sliced green onions
	bacon bits or 2 slices cooked crumpled bacon
	milk
	paprika

1. Boil potatoes until tender.
2. Beat softened cream cheese and sour cream in mixing bowl.
3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
4. Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
5. Add garlic, green onions, and marjoram and beat until well-mixed.
6. Pour into either casserole dish or crockpot.
7. Dot with additional butter and sprinkle with paprika.
8. Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
9. Sprinkle with Bacon Bits or crumpled bacon just before serving.
10. NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

I made these in the crockpot last week. They turned out pretty yummy. I used red potatoes and didn't peel them. They were good like that.

Make Ahead Mashed Potatoes

2¾ hours | 45 min prep | SERVES 8 -10

8	medium potatoes
1	cup sour cream
8	ounces chive & onion cream cheese
4	tablespoons butter
1/4	cup chives
1 1/2	teaspoons salt
1/2	teaspoon pepper
2	garlic cloves, minced
1 1/2	teaspoons onion powder
1	pinch marjoram (optional)
1/2-1	cup thinly sliced green onions
	bacon bits or 2 slices cooked crumpled bacon
	milk
	paprika

1. Boil potatoes until tender.
2. Beat softened cream cheese and sour cream in mixing bowl.
3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
4. Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
5. Add garlic, green onions, and marjoram and beat until well-mixed.
6. Pour into either casserole dish or crockpot.
7. Dot with additional butter and sprinkle with paprika.
8. Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
9. Sprinkle with Bacon Bits or crumpled bacon just before serving.
10. NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

Chocolate Crockpot Cake

This was a recipe I found on another scrapbookers blog a couple of years ago. I tweaked it a bit and really like it. I wouldn't recommend cooking this on High I would use low because I burnt one of the sides of mine when I turned it up so be warned.

Chocolate Crockpot Cake

• 1 pkg chocolate cake mix
• 1 cup sour cream
• 1 cup chocolate chips (I used part peanut butter chips)
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 pkg instant chocolate pudding and pie filling mix

Grease inside of crock pot. Combine all of your ingredients and mix well. Cover and cook on low for 6 to 8 hours. Serve hot with vanilla ice cream.

This was a recipe I found on another scrapbookers blog a couple of years ago. I tweaked it a bit and really like it. I wouldn't recommend cooking this on High I would use low because I burnt one of the sides of mine when I turned it up so be warned.

Chocolate Crockpot Cake

• 1 pkg chocolate cake mix
• 1 cup sour cream
• 1 cup chocolate chips (I used part peanut butter chips)
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 pkg instant chocolate pudding and pie filling mix

Grease inside of crock pot. Combine all of your ingredients and mix well. Cover and cook on low for 6 to 8 hours. Serve hot with vanilla ice cream.