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Gobbler Cobbler

Gobbler CobblerI found this recipe over at Connie’s blog, Meal Planning with Connie and decided I would like to try it. It turned out really good and my hubby enjoyed it immensely! Real cool-weather comfort food!

Since I made a few minor changes visit Connie for her original version of this recipe.

2 (0.87 oz each) envelopes turkey gravy
2 cups water
3 cups cooked turkey, cut into chunks*
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups sliced mushrooms
1/2 cup chopped onion, sauteed until tender, (about 4 minutes)
2 teaspoons dried parsley flakes, divided
1 teaspoon poultry seasoning, divided
2-1/4 cups all-purpose baking mix (Bisquick)**
1/4 teaspoon ground black pepper
3/4 cup + 2 tablespoons milk

1. Preheat oven to 400 degrees F; spray a 13×9-inch baking dish with cooking spray; set aside.

2. In a large saucepan, combine the gravy mix and water until smooth; Stir in the turkey chunks, peas, mushrooms, sauteed onions, 1 teaspoon of the parsley flakes and 1/2 teaspoon of the poultry seasoning. Heat to boiling; pour mixture into prepared baking dish.

3. In a small bowl, combine the baking mix (Bisquick), black pepper, remaining 1 teaspoon parsley flakes, remaining 1/2 teaspoon poultry seasoning and milk until a wet dough forms. Spoon mixture into 6 mounds on top of the turkey mixture.

4. Bake for 15 to 20 minutes or until hot and bubbly and the biscuit topping is golden brown.

* You can substitute chicken for the turkey, (which I think Connie already mentioned!)

** I chose to use the Bisquick topping since I did not have any Grands biscuits but I can see how the biscuits would work really well. In fact, I think I would like them better because they are lighter and flakier than the Bisquick. But either way this is VERY GOOD!

Emily

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Corn Stuffing & Pork Chops

Corn Stuffing & Pork ChopsA wonderful all-in-one dinner! Simple, quick and delicious!

Cooking spray
1 (6 oz) package corn bread stuffing
1 (10-3/4 oz) condensed cream of celery soup
1/2 cup whole kernel corn (I used frozen, thawed)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
4 boneless pork chops (about 1 pound)
2 tablespoons packed brown sugar
2 teaspoons spicy-brown mustard

1. Spray a 9-inch pie plate with the cooking spray. In a medium bowl, combine the stuffing, soup, corn, onion and celery; blend well. Spoon mixture into the prepared pie plate. Place pork chops on top of stuffing mixture.

2. In a small bowl, stir together the brown sugar and mustard. Spoon evenly over the chops.

3. Bake at 400 degrees F for 30 minutes or until the chops are cooked through and meat is no longer pink. Makes 4 servings.

Emily

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Butter Kuchen

DSCN1775I found this recipe the other day mixed in with a bunch of old papers I had filed away. I have no idea how long I have had it or where it originally came from. I do know that it is incredibly rich and creamy! And very easy to make!

1 boxed yellow cake mix (I used Duncan Hines)
8 tablespoons butter (1 stick), melted
3 eggs
1 (8 oz) package cream cheese, softened
4 cups confectioner’s sugar (powdered sugar)

1.In a large bowl, combine the cake mix, melted butter and 1 of the eggs until it forms a soft dough. Pat into the bottom and slightly up the sidesĀ  of a 13×9-inch baking dish.

2. In a separate large bowl, beat the softened cream cheese, the remaining 2 eggs and the confectioner’s sugar on high speed of mixer for 4 minutes. Spread evenly over the cake mixture.

3. Bake at 350 degrees F for 30 to 40 minutes or until top is golden brown. Cool; cut into squares. Makes 24 squares.

Emily

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Swiss & Bacon Cauliflower

Swiss and Bacon CauliflowerReady for a change of taste? Try this new and delicious way to perk up the flavor of cauliflower!

Cooking Spray
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (16-20 oz) bag frozen cauliflower florets, thawed
1 cup finely grated Swiss cheese
1/3 cup cooked crumbled bacon (can use real bacon bits)

1. Preheat oven to 350 degrees F.

2. Spray a 2-qt. casserole with cooking spray. In a large bowl, stir together the soup, milk, garlic, salt, pepper, cauliflower and 1/2 cup of the cheese. Pour into the prepared casserole. Sprinkle with the remaining cheese and the crumbled bacon.

3. Bake, uncovered, for 50 minutes or until the mixture is hot and bubbly and the cauliflower is tender. Makes 6 servings.

Emily

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Cheddar Apple Cobbler

DSCN1728The subtle taste of cheddar enhances the delicious flavor of this mouth-watering apple cobbler. Serve it with vanilla ice cream, whipped cream or (my preference) hot from the oven just the way it is!

1-1/3 cups sugar, divided
1/4 cup water
2 tablespoons corn starch
1/2 teaspoon apple pie spice
6 cups peeled thinly sliced tart apples
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, melted
1/4 milk
1-1/2 cups shredded mild cheddar cheese
1/2 cup chopped walnuts

1.In a large saucepan, combine 1 cup sugar, water, corn starch and cinnamon. Bring to a boil, stirring occasionally. Remove from heat; stir in apple slices until well coated. Pour into a greased 8-inch baking dish; set aside.

2.In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in melted butter and milk just until moistened. Fold in cheese and walnuts. Spread over apple mixture.

3.Bake at 375 degrees F for 30 to 35 minutes or until filling is bubbly.

Emily

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Hash Brown Casserole

Hash Brown CasseroleAlmost anything “potatoes” is a hit with my family. This recipe can be served as a side with any meat choice or it can be a complete meal by adding 2 cups chopped fully cooked ham. Either way, it will be delicious!

1 (10-3/4 oz) can condensed cream of mushroom soup
1 (8 oz) container sour cream
1/2 cup butter or margarine, melted
1 (32 oz) package frozen Southern-style hash brown potatoes
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup French fried onions

1. In a very large mixing bowl, combine all the ingredients except the French fried onions; blend well.

2. Transfer mixture to an ungreased 13×9-inch shallow baking dish.

3. Bake at 350 degrees F for 30 minutes; sprinkle with the French fried onions and bake an additional 15 minutes or until hot and onions are golden brown. Makes 8 servings.

Emily

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Sausage & Beef Dinner

Sausage & Beef DinnerI keep telling myself  I’m going to get organized like Connie at Meal Planning with Connie, and make up a weekly menu, but somehow I never get around to it! I guess I am just too set in my ways! Connie has some really great tips on getting organized in the kitchen as well as some great recipes, so be sure to hop over for a visit and check it out!

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

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Frosted Chocolate Macaroon Brownies

Frosted Chocolate Macaroon Brownies

These rich chocolate brownies with a creamy coconut filling were an instant keeper for my family! An awesome dessert!

Brownies:
1-1/2 cups granulated sugar
2/3 cup canola or vegetable oil
4 eggs, lightly beaten
1-1/4 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt

FILLING:
1 (14 oz) can sweetened condensed milk (not evaporated)
3 cups flaked coconut
1-1/4 teaspoon vanilla extract

FROSTING:
2 cups powdered sugar
1/2 cup baking cocoa
1/2 cup butter, softened
1-1/4 teaspoons vanilla extract
2 to 3 tablespoons milk, divided

In a large mixer bowl, combine the sugar and oil until well blended. Beat in the eggs and vanilla extract. In a separate medium bowl, combine the dry ingredients. Gradually add the dry ingredients to the sugar mixture until well blended. Pour into a greased 13×9-inch baking pan.

In a small bowl, combine the filling ingredients until well blended. Spoon over the brownie mixture. Bake at 350 degrees F for 30 to 35 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan.

In a small mixer bowl, beat the powdered sugar, cocoa, butter, vanilla and enough of the milk to achieve desired spreading consistency, (add the milk 1 tablespoon at a time). Spread over cooled filling. Makes about 24 brownies.

Emily

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