Beggar’s American Goulash
from Recipe Lion
1 pound ground beef
1 onion, chopped
1 (7-ounces) package of macaroni
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato sauce
1 cup Mozzarella or Cheddar cheese, shredded
1 teaspoon chili powder
1. Brown ground beef in large heavy pan. Add onion, cook until transparent.
2. Cook macaroni according to package directions; drain.
3. Add to ground beef mixture. Stir in remaining ingredients. Simmer, covered, until cheese is melted.
I used dried onion rather than messing with a fresh one, and I’m sure I ended up with more than 7 oz. of noodles (I used about half of a 16 oz. box).
This came out looking a lot like Hamburger Helper, lol. Definitely not quite the same as the goulash my grandma made, but certainly edible.
Cheesy Chicken Tater Tot Casserole [Slow Cooker]
from Country Cook blog
1 (32 oz.) bag frozen tater tots
1 (3 oz.) bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
Spray slow cooker with nonstick cooking spray.
Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.
Add diced chicken on top. Season with salt & pepper.
Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours.
Please note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).
I used extra bacon because I like bacon (I cooked up a bunch and crumbled it rather than buying the pieces), and also extra cheese.
This came out very nicely and was very yummy. It’s definitely something I’d make again. Not much else I can say, really. :)
Easy Cake-Mix Cookies
p. 217 of Fix-It and Enjoy-It 5-Ingredient Recipes
18 1/4-oz. box cake mix of your choice
2 Tbsp. butter, softened
2 Tbsp. water
1. In a large mixing bowl, mix all ingredients together.
2. If you wish, stir in 1/2 to 1 cup broken nuts, or M&Ms, or shredded coconut. Or add nothing extra!
3. Drop by tablespoonfuls onto ungreased baking sheets. Allow about one inch around each cookie so they don’t spread into each other.
4. Bake at 350F for 10 minutes.
I used FUnfetti cake mix this time around, and that seemed to work well. Like with the other cake mix cookies, they were yummy but something about them seemed a little off (maybe because they’re quite soft and I’m used to crispier cookies? I still haven’t been able to put my finger on what’s off about these).
And while the butter and water is fairly easy, using oil as in the other recipe is even easier. So I would probably stick with the oil method to make this kind of cookie in the future.
Hawaiian Delite Cake
One box Angel Food cake mix and 1 can approx 20 oz crushed pineapple, do not drain…add juice and all. Mix by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9x13 cake pan and bake for about 30 minutes. That’s it!
Mine didn’t foam up all that much, so I don’t know… my angel food mix included the egg and everything, but I’m not sure if that’s normal (I keep forgetting to look at other mixes).
The end texture was a little weird—the top was spongy and a kind of sticky, probably because all the pineapple rose to the top while it baked. Questions of consistency aside, it was fairly tasty though I think I’d personally prefer plain angel food cake.
Super Swiss Chicken
p. 112 of Fix-It and Enjoy-It 5-Ingredient Recipes
6 boneless, skinless chicken breast halves
6 slices of Swiss or American cheese
10 3/4-oz. can cream of chicken soup
soup can of water
half a stick (4 Tbsp.) butter
2 cups herb-seasoned stuffing crumbs
1. Place chicken breast halves in a lightly greased 9x13 baking dish.
2. Place one slice of cheese on top of each chicken breast.
3. In a medium-sized mixing bowl, combine can of soup with soup can of water. Pour over chicken and cheese.
4. Melt butter in a medium-sized saucepan. Brown stuffing mix in butter. Sprinkle crumbs over casserole.
5. Bake uncovered at 350F for 1 hour.
I doubled this recipe the very first time I made it, and I think I went a little wrong when it came to the stuffing (I didn’t measure it, for starters, just started with one whole box of it), so I suspect there was supposed to be more on top there. Not to mention it ended up a bit *too* brown, I think.
But it turned out very tasty anyway. :-) This is definitely a will-make-again recipe.
p. 109 of Fix-It and Enjoy-It 5-Ingredient Recipes
4 boneless, skinless chicken breast halves
1 cup salsa
4 tsp. dry taco seasoning mix
1 cup cheddar cheese, shredded
2 Tbsp. sour cream, optional
1. Place chicken in a lightly greased 9x13 baking dish
2. Sprinkle top and bottom of each breast with taco seasoning.
3. Spoon salsa over chicken.
4. Bake covered at 375 for 25-30 minutes, or until chicken is tender and juicy. Sprinkle with cheese.
5. Return to oven and continue baking uncovered for 10 minutes, or until cheese is melted and bubbly.
6. Top with sour cream as you serve the chicken, if you wish.
This is a wonderfully easy way to do chicken! :-) I was generous with the cheese because I like cheese and had plenty on hand. If you have a nearly full jar of salsa and extra cheese, you can easily extend this and do more chicken; or you can cut the chicken into smaller bits and do more pieces in one pan, too.
A 1-oz. package of taco seasoning will make about two batches of this recipe. I used the excellent white corn and black bean salsa you can get at Walmart, but you can use whatever salsa you like.
2 cups milk
1 cup shredded coconut
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.
I was drawn by this specifically because it makes its own crust. And indeed, there is a nice thin layer of crust-like skin that keeps everything together without detracting from the taste of the filling. So that’s awesome.
Way too much butter, though. I don’t know if it didn’t absorb the same way because I used almond milk or what, but I had excess butter bubbling up all over and dripping out and making my oven smoke. I even had to take the pie out for a bit (so the burnt butter could smoke itself out) and blotted the top with a paper towel before finishing up the last few minutes. So I’d definitely suggest cutting the butter down somewhat and having a drip pan ready just in case.
The taste didn’t suffer for the butter troubles (or the almond milk substitution), at least in my opinion. I thought it turned out very nice, though I’ll admit I don’t have much recent experience with coconut custard pies that other people have made, so my opinion may be biased. ;-)
Also, I don’t own a blender, so I beat the filling in my mixer at a relatively high speed.
Easy Chicken Enchiladas
p. 116 of Fix-It and Enjoy-It 5-Ingredient Recipes
4 boneless, skinless chicken breast halves
1 Tbsp. oil
1 c. picante sauce or salsa
2 c. cheddar cheese, divided
8-10 8-inch tortillas
1. Cube chicken. Brown in a large skilled in oil until cooked through.
2. Add salsa and simmer for 5 minutes. [Heat tortillas.]
3. Add 1 1/4 c. cheese. Stir until melted. Remove from heat.
4. Divide chicken mixture among tortillas. Roll up, tucking in ends.
5. Place in greased 9x13 baking pan. Sprinkle with remaining cheese.
6. Bake in 350 degree oven for 10-15 minutes, or until cheese melts.
I used some thigh meat as well as some breast meat, so I ended up with some grease that probably should’ve been drained off. I used the white corn and black bean salsa from Walmart, and it was an excellent choice. Also, I used a lot more cheese than called for (I like cheese, and I had plenty), so I put 2c. in the chicken mixture, and another 2c. over the top.
I added the bit about heating the tortillas because I totally forgot about that until I got to the point of putting the mixture in the tortillas (I basically never use tortillas, so yeah). And because of that, I didn’t fold the ends in because they wouldn’t fold, so I ended up having to use two pans because they didn’t all fit… basically, don’t do what I did for that part. ;) On the plus side, they still turned out quite good despite not looking quite the way it was supposed to. So that’s a win. :)
Pineapple Baked Beans
p. 163 of Fix-It and Enjoy-It 5-Ingredient Recipes
2 16-oz. cans baked beans
1/4 c. packed brown sugar
2 Tbsp. ketchup
2 tsp. prepared mustard
8-oz. can crushed pineapple, undrained
1. In a large bowl, combine beans, brown sugar, ketchup, and mustard
2. Transfer to a lightly greased 2-quart baking dish.
3. Bake uncovered at 350F for 30 minutes.
4. Stir in pineapple and bake uncovered 30 minutes longer.
My baked beans cans were 22 ounces each, and my pineapple was 15 ounces, so my 2.5-quart bowl (top picture) was just barely large enough.
I love baked beans the way my family makes them (add mustard, brown sugar, and cinnamon to the canned beans), but this way turns out quite delicious too. The pineapple adds a nice touch of sweetness.
This would be an awesome dish for a potluck or picnic. I’m imagining you could also do it in a crock pot.
No-bake Cookies with Coconut and Chocolate Chips
1 3/4 c. sugar
1/2 c. milk
4 Tbsp. butter
4 Tbsp. cocoa powder
3 c. quick oats
1/2 c. peanut butter
1/2 c. shredded coconut
1 c. chocolate chips
1 tsp. vanilla extract
1. Place oats, peanut butter, coconut, chocolate chips, and vanilla in a large bowl—do not mix it, just set it aside.
2. In a medium saucepan set over medium-high heat, combine sugar, milk, butter, and cocoa powder. Wait until it comes to a rolling boil. Allow the mixture to boil for 1 full minute.
3. Pour the hot sugar mixture over the ingredients in the bowl and stir until all ingredients are well mixed, melty, and blended. Use a tablespoon to spoon the mixture onto a piece of waxed paper or parchment paper. Let rest until cool and firm.
A nice variation on the usual no-bake formulation. :) The coconut was a nice touch. I don’t know if I boiled it too long or what, but the mixture seemed unusually crumbly when I was scooping it out.