My Crazy Adoption » Wednesday WOW Recipes

Wednesday WOW Recipes – Mile High Lasagna

Kari Gibson — Wed, 14 Dec 2011 16:00:30 +0000

I made my family Rachel Ray’s incredible lasagna recipe last night, but used turkey meat and turkey stock… every bite was delicious! Don’t forget to let me know your favorite recipes + link so I can add them to my Wednesday WOW series.

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1 large onion, grated
1 pound ground sirloin
2 to 3 cloves garlic, grated
2 cups beef stock
1 can San Marzano tomatoes (28 ounces)
1 can crushed tomatoes (15 ounces)
3 to 4 basil leaves, torn
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
1 quart milk
A few grates fresh nutmeg
2 boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese, divided
1/2 cup provolone cheese, grated
Parsley, chopped, for garnish

Serves 6-8

Preparation

Preheat oven to 375ºF.

Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes.

Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes.

While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg.

Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce.

Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.

Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.

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Wednesday WOW Recipes – Kris Kringle Krunch

Kari Gibson — Wed, 07 Dec 2011 11:00:27 +0000

If you don’t bake anything else, but this delicious treat for your family for Christmas- you’ll be on Santa’s good list. My kids beg for this recipe and have received so many requests from YOU for my Kris Kringle Krunch- here you go, no more begging!

You need:

1 bag of chocolate chips

1 cup sugar

2 sticks butter

30+ club crackers (I also use saltine)

Now, start singing your favorite Christmas carol and mix it all together.

Preheat oven at 400. Cover a jellyroll pan with foil and spray with non-stick spray. Layer the crackers side by side on the bottom of pan. Melt the butter and 1 cup of sugar until boiling. Pour the melted butter over the crackers. Bake in the oven for 12 minuets or until golden brown. Pour the bag of chocolate chips over the cracker mix & bake again for 10 SECONDS ONLY! Spread the melted chips over the top evenly. Refrigerate or freeze until hard. Before serving- peel off the edge of foil and start breaking into pieces. Santa’s Warning: you will eat yourself sick with Kringle Krunch and you will NOT have any leftovers. I want to know what your ~~crazy~~ kids say when you make this special treat!

What’s your favorite treat to make for Christmas- leave your recipe link in the comments.

Layer those yummy crackers.

Pour the melted butter over crackers.

Bake & pour chocolates over- 10 seconds only!

Break or cut into squares!

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Wednesday WOW Recipe – Paula & Sandra’s Crazy Dishes

Kari Gibson — Wed, 23 Nov 2011 11:00:59 +0000

Yes, I’ll admit it’s slightly crazy that two of my WOW Thanksgiving dishes involve canned cream corn, frozen hash browns, dehydrated potato flakes and french-fried onions. But, I bet that your family will love ‘em so much, you’ll catch them sneaking out before Black Friday to munch on left overs. (thanks April for the yummy recipe ideas)

Paula Deen’s corn casserole

You’ll need:

1 can whole kernel corn (drain)

1 can cream-style corn

1 package corn muffin mix (8 oz.)

1 cup sour cream

1/2 cup butter, melted

1 cup shredded cheddar

This couldn’t be easier: 1) preheat the oven to 350 degrees 2) mix all ingredients, minus the cheese, together 3) pour into a greased baking dish.

After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery, semi-homemade dish.

Sandra’s mashed baked

You’ll need:

4 cups frozen hash browns

2 packages of butter and herb mashed potato mix (if they are 4 oz. each—or 1, 8 oz. package)

1 stick butter, softened

1 cup shredded monterey jack cheese

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon pepper

2 cups boiling water

2 cups french-fried onions

Preheat the oven to 350 degrees. Bring a pot of water to a boil and add in the hash browns. Let them cook for about 5 minutes and then drain, being sure to keep 2 cups of the boiling water. Mix all ingredients together and then add the boiling water. Put in a greased casserole dish and bake for 35-45 minutes. Sprinkle with the french-fried onions and bake for another 5 minutes.

C’mon .. you know you luv craziness.

9 MORE DAYS LEFT TO ENTER MISSION TRIP GIVEAWAY- ENDS 12/2

Crazy Links I Love:

We are adopting a beautiful baby girl from Ethiopia and are hosting a fundraiser to help raise the funds to bring her home. Our agency told us we would probably have to wait up to a year for the referral of a healthy baby girl even though we were also on the special needs list. So we were unprepared when God started things moving faster and we got our referral after only two months. Now we are hurrying to pull the funds together before we leave for our court trip on December 1st. The fundraiser is called Give Five. We are asking people to donate $5 to help us raise $6,000. At our website www.projectfindher.org you can read our call story, our blog and follow our progress as our airplane graphic flies to Ethiopia and back. We also have a new t-shirt design on our site. Please come take a look.

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Wednesday WOW Recipes – Melt In Mouth ‘Chicken Pot Pie’

Kari Gibson — Wed, 09 Nov 2011 11:00:42 +0000

In the middle of all my mission trip GIVEAWAY(here) craziness- I started to feel hungry for comfort food. This Chicken Pot Pie recipe is #1 on my favorite food site. I have made it several times for my family and it keeps getting better and better. What is your favorite comfort food during the cold season?

Ingredients

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

Directions

Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
Preheat oven to 350 degrees F (175 degrees C).
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Wednesday WOW Recipe – Fall Into Crock Pots

Kari Gibson — Wed, 26 Oct 2011 11:00:38 +0000

Awesome Slow Cooker Pot Roast

By: Brenda Arnold
“This is a very easy recipe for a delicious pot roast. It makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes like you did. You’ll want the cut to be between 5 and 6 pounds.”

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Wednesday WOW Recipes – Turkey (Gobble) Chili

Kari Gibson — Wed, 19 Oct 2011 11:18:34 +0000

Thank you, Jody Verhagen-Bosman for the yummy Turkey Chili Recipe. If you have a delicious, easy recipe to share with my crazy readers for Wednesday WOW, please email me.

2 pounds ground lean turkey
1 large yellow onion – diced
2 green peppers – diced
2 cans tomato soup (if you use condensed, you’ll want to remember to add water – though I DON’T as I like it to have a thicker consistency)
1 can diced tomatoes
2 cans black beans – rinsed and drained
2 cans corn – rinsed and drained

To taste:

Chili powder
Cayenne pepper
Garlic powder
Cumin
Red pepper flakes
Salt

Cook the turkey ahead of time and drain. Add all ingredients to a crock pot (or stove top pot) and stir together. I set my crock pot on high for 4 hours.
I have a bad habit of tossing in more seasonings every time I walk by the crock pot. Makes for some really spicy chili – but oh, so good!!

Wednesday WOW Recipes – Juicy Chicken Fried Chicken [easy]

Kari Gibson — Wed, 21 Sep 2011 11:06:42 +0000

I made this yummy chicken dish for my family on Saturday, but they gobbled it down so fast, I didn’t have a chance to take any photos. Seriously, this recipe is really easy and delicious. I made homemade mashed potatoes (second time this week) and steamed veggies with baked rolls. My hubby gave me “the look” and ran to get seconds, knocking down my son who was dashing around the kitchen counter. I hope your family enjoys this tasty chicken dish as much as my crazy bunch!

Ingredients

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

Directions

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Wednesday WOW Recipes – Tex-Mex Slow Cooker Chicken [easy]

Kari Gibson — Wed, 07 Sep 2011 11:02:48 +0000

Tex-Mex Slow Cooker Chicken was a dinner recipe selection in the Cozi Family Dinner Club, where we share family dinner recipes and then talk about how they went.

“This is the easiest chicken recipe I have! My kids love the chicken tacos we make with this. Leftovers are good heated or cold. I have even frozen half the recipe for use a couple week later.”

Make this delicious Tex-Mex chicken to serve with hard taco shells or tortillas and your favorite toppings like cheese, sour cream, salsa and olives.

Ingredients

4-5 boneless, skinless chicken breasts
2 packets taco seasoning
1 can (8 oz) green chilies
1 can (15 oz) fire-roasted diced tomatoes, not drained
1 can (15 oz) mexicorn or canned corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) red beans, rinsed and drained

Preparation

Layer ingredients in a crock pot in the order given. Empty one packet of taco seasoning directly onto the chicken and add the second packet after all the remaining ingredients have been added.
Cook on low 6-8 hours.
Stir, shredding chicken as you mix ingredients.

Wednesday WOW Recipes – Upside-down Pizza in a Pan

Kari Gibson — Wed, 31 Aug 2011 11:00:05 +0000

Hands-on Time: 30 minutes
Total Time: 50 minutes
Serves: 12

Upside-Down Pizza in a Pan

Here’s a clever dish that turns a crowd-pleaser on its head. It’s got all the fixings of a traditional deep-dish pie, such as cheese, pepperoni, and onions, but it’s prepared with the crust on top, casserole-style, so it’s easy to take and share.

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 (15-ounce) cans Italian-style tomato sauce

2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 (13.8-ounce) package prepared pizza dough

Instructions

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Q- What’s your favorite pizza topping that your kids love?

Wednesday WOW Recipes – Crazy Sandwich For A Crowd

Kari Gibson — Wed, 24 Aug 2011 11:00:14 +0000

I found this yummy sandwich that will feed a crowd or my 17 year old son! It’s super easy to make and no-fuss make-ahead kind of crown pleaser. I would have to substitute the “read meat” for turkey or deli chicken, but everything else looks delicious!

What is your favorite sandwich to make for your family?

Ingredients

2 loaves (1 pound each) unsliced Italian bread
1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sliced green onions
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound thinly sliced fully cooked ham
1 pound thinly sliced roast beef
12 to 14 thin slices dill pickle

Directions

Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).
In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices. Yield: 12-14 servings.

Wednesday WOW Recipes – The Most Popular!

Kari Gibson — Wed, 25 May 2011 19:00:13 +0000

Have you ever wondered what the most popular recipe is in mom land? Well, I found the most popular recipe with 5 stars and 2,615 reviews on allrecipes.com and the winner… Banana Crumb Muffins!! I’m making these on Sunday for my hubby’s 42 birthday!! These look sooo yummy!!

If you have a recipe to share with readers- leave your link in the comments! Thank you for sharing your yumminess!

PS: Don’t forget to purchase your Man Up tee for Father’s Day – Store closes midnight on Thursday!

Banana Crumb Muffins

Rated:

Submitted By: Lisa Kreft

Photo By: Joann

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 10

“A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.”

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.	In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.	In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.	Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Wednesday WOW Recipes – Turkey Poppy Seed Casserole

Kari Gibson — Wed, 18 May 2011 11:00:39 +0000

My friend and blogger, Jamie Jo shared this simple, delicious recipe years ago and it’s still a family favorite. You can make it really healthy, too by adding low fat ingredients. I like adding a yummy salad and sweet corn for sides.

What is your favorite recipe you’re cooking this week for your family? (You can also link it up here in the comments)

Turkey Poppy Seed Casserole

Nutritional Info

Fat: 8.4g
Carbohydrates: 25.1g
Calories: 258.9
Protein: 21.0g

Ingredients

1 lb. Ground turkey
1 yellow onion, shopped
8 oz. can tomato sauce
8 oz. egg noodles
8 oz. Neufchatel (low fat) cream cheese
1 cup low fat (1%) cottage cheese
1/2 cup low fat sour cream
1 T poppy seeds

Directions

Makes 8 servings. Brown the turkey and onions in a skillet; drain fat and add tomato sauce. Set aside. Cook egg noodles according to package directions. Mix together the cream cheese, sour cream, cottage cheese and poppy seeds; toss with hot, drained egg noodles and mix well. Spread 2/3rd of the noodle mixture in an 9 x 13 pan, top with turkey mixture, leaving a 2″ border of noodles. Top with remaining noodles. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 10-15 minutes.

Number of Servings: 8