Hoppin' John Risotto

Ingredients: 

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves of garlic, minced
• 2 cups Arborio rice
• 3/4 cup white wine
• 1 (15.5 ounce) can black-eyed peas, drained and rinsed
• 1 (32 ounce) box PLUS 1 (14 ounce) can chicken broth, warmed
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 8 slices bacon, cooked and crumbled

Garnish: chopped fresh parsley and bacon crumbles


In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook 5 minutes or until tender. 
Stir in rice. Cook, stirring frequently for 5 minutes or until lightly browned.
Stir in wine, cook until wine is absorbed, stirring frequently.
Reduce heat to medium low and stir in black-eyed peas.
Add 1 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
Remove from heat, and stir in salt, crushed red pepper, and bacon.
Serve immediately.
Garnish with fresh parsley and bacon crumbles.

Philly Brownie Cheesecake

A family favorite!

Ingredients:

• 1 package (19 to 21 oz.) brownie mix (9 x 13 pan size)
• 4 bricks (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 3 eggs
• 2 squares semi-sweet baking chocolate (I just use chocolate chips. :)

Preheat oven to 325. Spray 9 x 13 pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 minutes or until the top of brownie is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

Bake 40 minutes or until center is almost set. (I usually have to bake it longer.) Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.

Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes, or until chocolate is firm.

Store in refrigerator.

Cheesy Chicken Bites

Another yummy recipe from my sister, Mary.

Ingredients:

• 1 stick of butter, softened
• 1 large can of chicken
• 1-8oz jar of Old English Cheese
• 2 Tablespoons of Mayo
• 1 package English Muffins

Mix ingredients and spread on English muffins.

Cut into 1/4's.

Bake at 350 for 20-25 minutes.

Swedish No-Names

Dough Ingredients:

• 1 pound butter
• 4 cups flour
• 1 pound cottage cheese (small curd)

Mix well and refrigerate at least 3 hours or overnight.

• Pinch off a ball and roll out like pie crust.
• Spread with melted butter
• Sprinkle with brown sugar, cinnamon, and chopped walnuts
• Cut into wedges and roll up (wide end toward point)
• Put on foil-lined cookie sheet
• Bake at 375 for approximately 20 minutes. Watch closely!

Frosting:

• 1/4 cup water
• 1/4 cup sugar

Boil these 2 ingredients for one minute.
Add 2/3-3/4 stick butter.
Cool for 5 minutes.
Beat in 1 egg, 1/2 teaspoon vanilla, 1/8 teaspoon salt.
Put 1 pound powdered sugar in bowl and gradually stir liquid into sugar. Add more powdered sugar if it's too thin.
Spread on cookies.

Potato Soup

Ingredients:

• 2 cups water
• 2 cups diced potatoes
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper

Bring ingredients to a boil then simmer until tender. DON'T DRAIN THE WATER!

In a separate saucepan, mix:

• 1/4 cup butter, melted 
• 1/4 cup flour

Heat and stir til blended. Add 2 cups of milk. Heat and stir until thickens.

Add to cooked veggies.

Add:

• 1 jar of real bacon bits 
• 1 1/2 cups cheddar cheese

Heat thoroughly. Add milk if it gets too thick.

Johnny Nasset Casserole

It's what's for dinner!  The non-casserole from my Aunt Marilyn.

Ingredients:

• 1 - 12oz. package egg noodles
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1 1/2 cups stuffed green olives, sliced 
• 1 1/2 cups canned sliced mushrooms
• 2 tablespoons oil
• 2 pounds ground beef
• 1 clove garlic, minced 
• 4 cans tomato soup 
• 3 - 8oz cans tomato sauce 
• 1 - 6oz can tomato paste 
• Salt and pepper to taste 
• 1 cup grated cheddar

Preparation:

• Cook noodles til tender and drain
• Saute onion, celery, and green pepper in oil
• Add olives and mushrooms
• Stir until heated
• Saute ground beef with garlic til lightly browned
• Add soup, tomato sauce, and tomato paste
• Stir everything into noodles
• Put into casserole dish
• Top with cheese

Cooking

• Bake at 350 for 45 - 60 minutes

Artichoke Chicken

Yes, another chicken recipe. This one from Mandy Sikkema, the mom of a student I had when I student taught at Dorr Elementary.

Ingredients:

• 1 - 14oz. can artichoke hearts, drained and chopped
• 3/4 cup Parmesan cheese
• 3/4 cup mayo
• 1/2 teaspoon garlic powder
• 4 skinless, boneless chicken breasts trimmed

Preparation:

• Combine artichoke, cheese, mayo, and garlic powder
• Spray a baking dish with cooking spray
• Place chick in dish
• Spread mixture on top

Cooking:

• Bake, uncovered, at 375 for 30 - 35 minutes