Mock Funeral Potato Casserole--The Woman Thou Gavest Me--Tricked Me

  When we lived in Nevada, we couldn't grow zucchini to save our souls, but here in Idaho, we have them coming out of our ears.  So last year, I made my husband, whose favorite pie is apple pie, a zucchini pie.  It tasted just like apple pie, but...it wasn't.  I let him think it was for awhile, but when I tried to tell him the truth, he wouldn't believe me.  He inspected the "apple" slices and coloring.  They looked just like apples.  To this day he still thinks it was an apple pie.
  Assuming my luck would hold, this year I made him apple crumble--with zucchini.  This time he believed my confession but had to admit it was really good.  So Saturday I really went out on the limb and made funeral potatoes--with zucchini.  When I served it, Wayne asked if they were potatoes.  I said--sort of.  Now he was suspicious.  He knew he was being tricked and demanded to know if it was zucchini.  All through dinner he kept saying--This is really good.  This is really good.  So I will pass on to you my Mock Funeral Potato Casserole.  Enjoy.  And, sssshhhhhh!!!  (Terry)

MOCK FUNERAL POTATO CASSEROLE
1/4 C chopped onion
6 C sliced zucchini (I used shredded)
1 can cream of chicken soup, undiluted
1 C sour cream
1 C grated cheese
8 oz box of stuffing mix,dry
1 cube butter, melted

Steam zucchini and onion about 5 minutes. 
Mix soup, sour cream, and cheese.  Add zucchini and onions.
Mix melted butter and stuffing crumbs together.
Spread half of crumbs into a casserole dish.  Top crumbs with zucchini mixture.  Spread with remaining crumbs.  Bake at 350 for 20-25 minutes.
NOTE:  When you steam the zucchini, steam it to the tenderness desired for serving.  When you bake the casserole in the oven, the zucchini does not continue to cook.  You are simply heating the sauce.

Frosted Fluffernutter Bars--Here's The Skinny

If you’re feeling too skinny and have a little time on your hands--this recipe’s for you.  I am surprised at how many boxed-cake-mix cookie recipes there are out there.  And they are actually pretty good.  This is one of them.  Unfortunately, my daughter, Jamie, shared it with me.  And I made them.  More than once.  And I ate most of them.  By myself.  So, if you're feeling skinny............... (Terry)

FROSTED FLUFFERNUTTER BARS
Bars: 　
--Combine the following--1 box yellow cake mix, 1 large egg, and 1 stick of unsalted butter (oh go ahead and use 1 stick of margarine) softened. Will be thick. Press into a sprayed 9 x 13 pan. 
--Combine ½ C creamy peanut butter, ½ C marshmallow crème, and 1 can sweetened condensed milk. Pour over crust and top with a 12-ounce bag of white chocolate chips.
--Bake at 350 for 23-25 minutes. Center will seem somewhat jiggly but will set up as it cools. Cool completely and frost.

Frosting:
Mix together--1 C marshmallow crème, ½ C creamy peanut butter, ½ C softened butter (ditto), ¼ tp vanilla, and ¼ tp salt. Gradually add 1 1/3 C powdered sugar.  Frost bars.

 

Tortilla Soup

This is my favorite soup!!But the problem with most of my recipe's is I don't measure most of the ingredients. I don't know if that just comes from making them over and over or being married to a chef who just whips things up and and show no record of what he puts into his dishes. With that being said I made this soup last night and tried to measure everything.

Ingredients
 2 Chicken Breasts Shredded
10-15 Corn Tortillas
3-4 Jalapenos
1 Onion
8-10 Peeled Garlic Cloves
15 Roma Tomatos
1/2 Chopped Bunch of Cilantro
2 Tsp Cumin
4 Cups of Chicken Broth
Vegtable Oil
Olive Oil
Shredded Cheese
*Queso Fresco -- optional

I boil two chicken breast- then shred. I like to add seasonings while I boil chicken, but I usually always add Knorr's Caldo de Pollo it makes the chicken so tender -(you can find it in the Mexican isles at the store). I also do not add the chicken to the soup- I keep it separate like a garnish. I like my soup on the little thinker side so I usually use 15 corn tortillas. I slice them into strips. In the pot I am going to cook the soup in I fry the tortillas strips with a little vegetable oil (they kind of crisp and crumble and don't forget to keep scrapping the bottom of the pot while they cook for all that extra flavor). I set that off to the side and on a large cookie sheets I cut up the onion and separate into pieces, and the cloves of garlic, half the jalapenos (take the seeds an membrane out if you do not want it hot) and the tomatoes. I also don't like tomato seeds in my soup so I cut all the way around and toss the middle, top and bottom of the tomatoes. If that doesn't make any sense just cut the tops and bottom off and that is fine. Pour Olive oil, salt and pepper all over the items and mix. Bake in oven at 375 for 20-30 minutes. Once, the ingredients start charring and softening it is time to add them to the pot with tortillas. Now, use a Immersion blender.

This is the cute hot pink one my mom bought me. If you don't have one I have used a regular blender too. It is just not as easy. With the Immersion Blender slowly add half your chicken broth and as much cilantro you like. I usually use half a bunch. Then let the blender do the work of chopping everything. Keep adding the chicken broth to your the liking of thickness to your soup. Now you have the consistency you like add 2 TSP of Cumin, and salt to taste. Bring to a boil and that's it.  Once, the soup is ready I add the chicken to each bowl add the soup and garnish with shredded cheese, chopped up tortillas chips for a crunch and sprinkle with a crumbled Mexican cheese called Queso Fresco. It is very mild and soft cheese.

* if the soup is too hot for you or your kids all you need to do is add a little bit of ketchup to the bowl or pot. It brings the heat down!! 
* also if you have leftovers the soup gets thicker once it sits overnight in the fridge. I usually just pour any leftover broth on top and mix it up the next day.

Apple Dip

Kelsey's Young Women leader gave her this recipe a few years ago. We love it because it is so simple,and super yummy. And Aunt Terry if you still have some left over cream cheese ( I don't know how long it takes to use 100 blocks or cream cheese- haha) this is another one for you. :)


Ingredients

8 0Z Cream Cheese
1/2 cup Brown Sugar
1/4 cup White Sugar
1 Tsp Vanilla
Half a bag of Toffee Bits

Just mix well and then eat away with apple slices

White Girl Egg Rolls

It's so funny how we end up naming some of the dishes we make. This recipe's name speaks for itself. I don't remember how it got its name but, all of my good friends beg for my white girl egg rolls. The kids love them because there are no veggies in them. I have snuck them in before though :) p.s. the picture isn't very pretty, but they taste good.

Ingridients

1- Egg roll wrappers- I buy the brand Nasoya and I buy them at Walmart (you can buy whatever you can find but, this brand is my favorite)
2- Two diced up chicken breast
3- 3-4 diced potatoes
4- this is tricky the sauce I use is whatever I have in my fridge. I just mix it all to flavor
    from teriyaki sauce, soy sauce, a little rice vinegar. Lately I have been using Panda Expresses mandarin sauce.
5- Pam cooking spray  

Directions

First, I fry the diced potatoes in vegetable oil and season them then once soften I add the diced chicken. Cook until they are both cooked. I drain any extra oil and add the sauces that you prefer. Let it boil about 5 minutes. I then scoop a spoonful on a Egg Roll wrapper and roll it up (like you are making a burrito). I then spray a cookie sheet with Pam place the egg rolls onto the cookie sheet and spray the top of the Egg Rolls with Pam, This is what makes them crispy so, don't be shy with the Pam. Bake at 375 for 20 minutes or so or until they look crispy. Then dip into any asian sauce like a sweet and sour or our favorite is Mae Ploy it is sweet with a little kick. I have even wrapped them up in a lettuce leaf and dipped them in a raspberry dressing. If you have any extra Egg roll wrappers I cut them up into thin strips and fry them and sprinkle them with a little salt. They are also great to dip in the sweet and sour and Mae Ploy sauce.

S'mores Popcorn Balls

Yeah! I am back. This living in the boonies is so new for this city girl, and getting internet was almost impossible. I survived and ready to get back to work :) We watch too many cooking shows here, and I saw this recipe on the television show The Chew. My kids love popcorn!!!

Ingridients

• 1 10.5-ounce bag Mini Marshmallows
• 3 tablespoons Butter
• 6 cups plain Popcorn- I just used a bag and a half of buttered microwave popcorn
• 2 cups Graham Cracker Cereal (Golden Grahams)
• 1 3.9-ounce package Instant Chocolate Pudding

1. Prepare a baking sheet with non-stick cooking spray.
   
2. In a large stock pot, melt marshmallows and butter over medium-low heat.
3. Once fully melted, whisk in the pudding mix until fully incorporated.
4. Pudding mix, rather than cocoa powder, thickens the mixture and sticks better to the popcorn than cocoa.
5. Fold in the popcorn and graham cracker cereal until coated with the marshmallow mixture.
6. Spray an ice cream scoop with non-stick spray and portion out the popcorn mixture and gently form into a ball.
7. When forming the popcorn balls, coat your spatula or ice cream scoop with nonstick spray so that the popcorn doesn’t stick to your utensil. If you don’t have nonstick spray, then use butter or oil.
8. Place formed popcorn balls onto the prepared baking sheet.Continue to form popcorn balls with the remaining mixture. 
9. Allow to set in the fridge for 30 minutes before serving.
10. Popcorn balls can be stored in the fridge to stiffen or stored in a zip top bag on the counter for a softer consistency.
    

7 Up Biscuits--A Pinterest Recipe That Works

Hmmmmm.  A biscuit recipe.  There are drop biscuits, and there are rolled biscuits.  But, for you Jaci, I have a rather unique biscuit recipe.  It's one of those pinterest recipes that actually turns out.  If you want a more conventional recipe, let me know.  (Terry)
P.S. How did you survive so long without the Internet?!  Looking forward to your recipes.

7 UP BISCUITS

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.