Spaghetti Pie

8 oz. cream cheese
3/4 cottage cheese
3/4 cup sour cream
1 lb lean ground beef
4 to 8 oz angel hair pasta or 8 to 12 oz spaghetti noodles
1 jar spaghetti sauce
1/2 to 1 cup Mozzarella cheese

Mix cream cheese, cottage cheese, and sour cream together and spread in 9x13 inch pan. Brown ground beef and put on top of cheese mixture. Cook angel hair or spaghetti noodles as directed on package. Drain noodles and place on top of meat. Cover all with spaghetti sauce and top with grated cheese. Bake at 325 for 30 minutes.

 

(You can use the light version of the first three items and it still turns out great.)

Autumn Chopped Salad

Ingredients

*6 to 8 cups chopped romaine lettuce

*2 medium pears, chopped (option: apples)

*1 cup dried cranberries

*1 cup chopped pecans

*8 slices thick-cut bacon, crisp-cooked and crumbled

*4 to 6 oz. feta cheese, crumbled

*Poppy seed Salad Dressing

*Balsamic or Light Balsamic Vinaigrette

Instructions

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (Recommended: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

 

 

 

Eight Can Taco Soup

This is probably the easiest meal I've ever made (even easier than traditional taco soup) and one of the tastiest. 



Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce
• 1 (14 oz.) can chicken broth
• 1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips, grated cheese and sour cream (optional). 

I used Monterey Jack cheese and it was soooo yummy.  The kids and Dave loved it, and it took about 10 minutes to prepare, start to finish.

Caramel Apple Dip

 

2 (8 oz.) blocks cream cheese, softened

1/2 cup powdered sugar

1 (16 oz.) carton Marzetti's carmel dip

1 cup Heath toffee bits

7-8 apples, sliced

Beat together cream cheese and powdered sugar. Spread evenly on platter or large plate. Spread caramel dip evenly over cream cheese layer. Sprinkle with toffee bits. Serve with apple slices.

*To keep apples from browning, dip them in pineapple juice after cutting.

 

(I actually use 1.5 blocks of cream cheese...it fits on my serving dish better, and 2 blocks was a little heavy on the cream, light on the caramel.)

Blueberry Cheesecake Cookies

Ingredients

• 2 boxes Jiffy Blueberry Muffin mix
• 4 oz. cream cheese
• 1 stick “I Can’t Believe It’s Not Butter”
• ½ C. light brown sugar, firmly packed
• 2 eggs
• 1 ½ C. white chocolate chips

Directions

• Preheat oven to 325 degrees.
• Cream together butter, cream cheese, and brown sugar. 
• Add eggs one at a time until blended. 
• Combine muffin mix with the butter mixture and mix well. 
• Fold in white chocolate chips. 
• Chill for at least one hour - this very important!!!
• Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. 
• Bake for 14-15 minutes or until just turning brown around the edges. 
• Cool on cookie sheet for 1-2 minutes. 
• Transfer to wire rack until completely cooled.

I originally made these with the raspberry muffin mix and they were fabulous.  I think you could also add macadamia nuts and they would be awesome.

Savory Pot Roast

One of my favorite crock pot dishes is a good roast.  We've tried many variations and this is one of our favorites:

Ingredients

• 1 packet brown gravy mix
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1/2 cup water

Directions
Combine all ingredients and pour over roast.  Cook on low for 4-6 hours.

We like to add in the little white canned potatoes for the last 30-45 minutes of cooking time.

Printing recipes

I added a print button to the bottom of each post.  It takes you out of the post into a preview window with several options.  I recommend changing the font to 10pt before printing.  This will get most recipes onto one printed page instead of two.  When you're done printing, you can X out of the print window to get back to the blog.

Quick Lemon Poppy Seed Bread

This bread is super quick and easy to make and tastes delicious.  The recipe makes just one loaf, but can be divided into 3 mini loaf pans (5 3/4 by 3 1/4).  Reduce cooking time to 40 minutes.

source

Ingredients

• 1 3/4 cup(s) all-purpose flour 
• 1 1/4 teaspoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 2 large eggs
• 1 cup(s) lemon yogurt (like Dannon All Natural)  
• 3/4 cup(s) granulated sugar
• 1/2 cup(s) canola oil
• 1 teaspoon(s) pure vanilla extract
• 2 teaspoon(s) grated lemon zest
• 1 tablespoon(s) poppy seeds
• 3/4 cup(s) confectioners' sugar
• 2 tablespoon(s) fresh lemon juice

Directions

• Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, yogurt, sugar, oil and vanilla.
• Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Add 2 teaspoons grated lemon zest and 1 tablespoon poppy seeds to the egg mixture.
• Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.
• While the bread bakes, in a small bowl, combine confectioners' sugar and fresh lemon juice. While the bread is still warm on the cooling rack, spoon the glaze over the top.

Pumpkin Snickerdoodle Cookies

I am not a fan of anything pumpkin, but everyone else in my house is so I am always on the lookout for goodies to make them.  I did not try them, but judging by how fast they disappeared, they were a huge hit.

source

Ingredients:

• 1 stick (1/2 cup) margarine
• 1/2 cup shortening
• 1 cup white sugar
• 1/2 cup light brown sugar
• 3/4 cup unsweetened pumpkin puree
• 1 large egg
• 3 1/4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Directions:

• Preheat oven to 400 degrees. 
• Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
• Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
• In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
• Place dough balls about 2" apart on ungreased cookie sheet.
• Bake 7-9 minutes until lightly browned, but still soft.

Makes about 4-5 dozen cookies.

Mexican Pasta

16 oz pasta (any type you like)
2 Tbs. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/2 cup sweet corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (14.5) can diced tomatoes
1/4 cup Salsa
1/2 can black olives, sliced

1 1/2 Tbs. Taco Seasoning mix
Salt and Pepper to taste
1 1/2 cup Monterey Jack Cheese, grated

Bring a large pot of water to a boil, pour in some salt and pasta and cook till al-dente. Drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper with a little salt/pepper in oil until lightly browned. Add garlic and cook one more minute. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and more salt and pepper if needed and cook until thoroughly heated, 5 minutes.

Toss with cooked pasta and cheese. (We also top with sour cream and salsa) 

 
This recipe is basically a "what you have on hand" kind of recipe.  The corn, olives and beans are negotiable, and you can add other things like diced bell peppers, carrots, and ground beef or chicken.  It's great for when you have a fridge full of leftover taco salad toppings or need to fix something quickly.

Funeral Potatoes

• 4 ounces margarine, softened
• 1 can cream of chicken soup
• 8 ounces sour cream
• 8 ounces grated cheddar cheese
• 1 (24-ounce) package frozen hash brown potatoes (Ore-Ida O'Brien)
• 1 cup cracker crumbs

Preheat oven to 350 degrees. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 by 11 inch casserole dish. Sprinkle with cracker crumbs. Bake for one hour and 15 minutes, uncovered. Freezes well.

Jen's Chocolate Chip Oatmeal Cookies

1.5 Cups Butter

2 Cups Sugar
2 Cups Brown Sugar
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 Cups flour
5 Cups Oatmeal (I use quick oats)

(Maygen has added a bit of cinnamon to this mix with good results)

 

Cream butter, sugars, eggs and vanilla, mix well. Mix salt, flour, baking powder and soda in separate bowl.   Add flour mixture to butt/sugar mix, slowly.  When well mixed, add oatmeal and chocolate chips.

Bake at 350 for 12-15 minutes.

Makes a LOT.  Seriously a LOT.  I suggest baking half and freezing half.  But I don't suggest halving the recipe.  I did that once and it just wasn't quite as good.  :)

Turkey (or Chicken) Divan

1 bunch broccoli, cut into florets

3 Cups diced turkey or chicken

Sauce:

1 can cream of chicken soup
2 TB water
1/4 Cup Mayo
1/2 tsp lemon juice
1/4 tsp pepper
1/4 tsp curry powder

Topping:

2 TB butter, melted
1/3 Cup dry bread crumbs
1/4 Cup shredded cheddar cheese

 

Put broccoli and meat in microwave safe dish.  Mix sauce and pour over the chicken/broccoli.  Mix butter and bread crumbs, crumble on top.  Cover with cheese.  Microwave on high for 8-10 minutes.  Serve over rice.

Oven-Baked Chicken

1 tbsp Butter
2/3 Cup Bisquick
1/2 tsp paprika
1-1/4  tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 cup parmesan cheese, grated (optional)
2-3 Chicken breasts, cut into strips.

Heat oven to 425.  Melt butter in baking dish in the oven.  Mix Bisquick, paprika, salt and pepper, garlic powder and parmesan in large Ziplock bag.  Place chicken in bag and shake to coat.  Place chicken in melted butter.  Bake 25 minutes.

Chinese Chicken Salad

Katie, this one's for you!

Salad:

½ head purple cabbage

4 green onions, sliced

½ Cup sliced almonds

2 pkgs ramen noodles (uncooked)

3 chicken breasts, chopped and cooked

 

 

Dressing:

½ Cup oil

2 tsp sugar

1 ½ TB soy sauce

1 ½ TB vinegar

½ tsp salt

1 tsp pepper

2 Ramen seasoning packets

 

Combine salad and dressing ingredients separately.  Pour dressing over salad.  Chill for 6-8 hours.

Meltaway Brownies

Make 1 regular brownie mix, as directed.

 

FROSTING:

3 Cups powdered sugar

1/3 Cup butter
1-1/2 tsp vanilla
2 TB milk

Mix frosting and spread on cooled brownies.  Refrigerate for 30 minutes.

 

DRIZZLE:

Melt 2 squares unsweetened chocolate and 2 tsp of butter together.  Drizzle on top of frosting and smear with spoon. 

 

Refrigerate again – best served cold.  Cut in squares

Crockpot Potato Chowder

This is super easy, and wonderfully delicious.  It is best served in a breadbowl, but still worth it in a bowl.

 

 

 

 

 

 

 

 

 

 

 

 

8 cups diced potatoes
1/3 cup onion, chopped
3 knorr bouillon cubes
6 cups water
1 10 ¾ ounce can of condensed cream of chicken soup
1 8 ozpackage of cream cheese

1/2 lb bacon, cooked and crumbled.

1 cup grated cheddar
½ lb bacon, cooked and crumbled

Dried parsley or sliced green onions for garnish (optional)

Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot.  Cover and cook on low for 4-6 hours or until potatoes are tender.  When ready to serve, add cream cheese to crock pot and blend. 

Top with cheddar, bacon and parsley/onions before serving. 

Serves 6-8

Cooking Pasta

As a general rule, pasta only needs to be rinsed when you are making a cold pasta salad.  Most cooking resources recommend draining but not rinsing pasta if you are adding it to sauce, and rinsing for lighter applications like pasta salads where you will only be adding a light dressing.

I always drained and rinsed my pasta for years before I learned this.  The last several years I have been doing it this way and it does seem to make a difference in the pasta blending with the noodles.

Three-Cheese Potatoes

Val, these are the foil potatoes I made when we were camping.  Everyone else, they were DELICIOUS.  Will try again at home on the grill or in the oven.

 (Courtesy of Taste of Home)

 

Prep: 15 min. Grill: 35 min.

Yield: 4-6 Servings

Ingredients:

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions:

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.

Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.

Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Easy Stroganoff (or Grayish Grayish Meat)

I found this recipe on Elizabeth's blog and made it before realizing it had been one of Valerie's family's favorites for a while.  Z called it Easy Stroganoff, Val's kids call it Grayish Grayish Meat, so you can understand my confusion.

I am including this recipe because it is super easy and made out of ingredients that I always have on hand. It's a good throw together meal when you are short on time or energy, and my kids eat it by the plate fulls.This definitely falls under my 5 ingredient/5 step rule and would make a good beginner cook recipe.

Ingredients

• 1 lb ground beef
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/3 cup milk
• 1 Tbsp Worcestershire sauce
• Pasta

Directions

• Brown ground beef
• Cook pasta
• After draining beef, add in soup, sour cream, milk and Worcestershire sauce and stir until well blended.  
• Serve over pasta.

Chicken Spaghetti

We all make this already, but it's definitely one to put on here for posterity.

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 1 can Cream Of Mushroom Soup
• 1 can Cream of Celery Soup
• 1/2 cup of sour cream
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons Cayenne Pepper (optional)
• Salt And Pepper, to taste
• 1 cup Additional Grated Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in chicken broth and water until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Outback Steakhouse Alice Springs Chicken

This is my favorite dish at Outback, and the re-creation didn't disappoint.  I'm kind of a lazy cook so I don't always follow every recipe to the letter, but this still turned out amazing.  I'm including the full recipe, with my disclaimers:

• I didn't make the dipping sauce, so I can't vouch for it.
• I just cut some big breasts in half lengthwise because I don't have the patience to pound them out
• I didn't have dried onion flakes so I used onion powder - seemed to be fine
• I used canned mushrooms because it's what I had on hand.  It was good that way but I will definitely use fresh next time.

from sixsistersstuff.com

 Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• seasoning salt
• 6 slices bacon, cut in half 
• 1/4 cup mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Directions: 

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11x7 inch or 9x9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.Serve with honey mustard sauce.

Honey Mustard Sauce Recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice

Directions:

1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.

How to Chop an Onion

Courtesy of the Pioneer Woman:



Start by cutting the onion in half from root to tip.


Then lop off the top end.


Then peel off the outer layer.


Then make several small, vertical slices all the way through the onion.


Next, rotate the onion 90 degrees and slice again, creating a fine dice.

Easy Chicken Enchiladas

4 chicken breasts cooked and shredded

12 corn tortillas
2 cups cheddar cheese
2 cups monteray jack cheese
1 onion diced
1 can (4 oz) green chilies
1 small can olives sliced

2 cans cream of chicken soup
1/2 cup chicken broth
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. garlic pwd

Microwave your tortillas four at a time (40 sec) between two damp paper towels to soften.

Mix diced onion, olives, green chilies and cheese in to a bowl, holding back 1/2 cup of each cheese for later.  On the stove warm up the soup, chicken broth and spices.  

Grease 9X 13 pan and then place a layer of tortillas flat (May need to cut some in half).  Top with chicken, cheese mixture and then sauce.  Just repeat as many layers as you have ingredients for.  Save some cheese for the top.

Cook 350 for about 35 min.  

Welcome!

Here it is... the Knips Family Kitchen blog.  Please post anything you might want to share related to your kitchen:  recipes, new ideas, gadgets/equipment, tips, tricks, etc.  Pictures are a plus, but not necessary. 

Please add labels to each of your posts so we can easily sort the posts by type of recipe or idea.   When you are drafting a post, look to the right of your screen for the word "Labels".  If you click on the link, it opens a box where you can type the labels that apply to your post.  Type the categories which apply to your post, then click "Done".  There is no master list of labels, but once we have typed one, it becomes an option for next time (shown in blue below the label box).  For example, if I posted a recipe for Enchiladas, I might add labels for "Chicken", "Mexican" or "Main Dish" (or better yet, all three!).  On the right side of the blog, there will be a label guide for your use in quickly navigating to the category you need.  Once we get a lot of recipes on here, labels will be invaluable!

I think it's a good idea to post some basic tips for cooking and food prep.  While we might not need it ourselves, this blog is for posterity...  Our kids might need to know the Pioneer Woman method of cutting an onion, how to scald fruit, or other basic things we don't even think about when we head into the kitchen.

Links to other sites are fine, but try to post the full recipe whenever possible.  This blog will last as long as we keep it active, but other sites may expire and the information at the other end of the link will be lost.

Once a recipe has been posted, use the comments to add your ideas.  Did you try the recipe?  Did your family like it?  What did you add or change?  Etc., Etc.

Post away!