Cheesy Tuna Bake

I know you don't usually think of tuna as "comfort food", but this casserole is awesome, and the tuna isn't overpowering. Way simple too! My kids love this... but I don't tell my boys there is any tuna in it, tee hee!

1/2 lb uncooked pasta

1 can tuna, drained

1 C chopped broccoli, fresh or thawed & drained

minced onion, optional

1 can condensed cream of mushroom soup

1/2 C sour cream*

1/4 C milk

2 C shredded cheese, divided

Preheat oven 350 degrees. Cook pasta in pot over stove; drain and pour into 2 qt casserole dish. Add tuna, broccoli and onion (if desired). Toss well. Fold in soup, sour cream and milk, one at a time. Add in HALF the cheese. Stir well and spread evenly in pan. Bake about 25 minutes. Top with remaining cheese and bake another 10-15 minutes until cheese is melted. Serve warm.

*you may also omit sour cream and increase milk to 1/2 C.

Pineapple Trifle

This is sooo easy, for real! I like this because it is light-tasting and refreshing!

1 20 oz can crushed pinapple
1 box instant vanilla pudding mix
1 angel food cake, baked and cut into bite sized chunks
1 tub Cool Whip, thawed
1/2 Graham Cracker Crumbs, optional


In small mixing bowl drain pineapple juices from can. Add pudding mix whisk till lumps are gone (or most of them, anyway). Refrigerate 5 minutes and then fold in crushed pineapple. In clear bowl of trifle dish start with layer of cake pieces, followed by layer of pineapple pudding, and then Cool Whip. Repeat until cake is gone. Top with additional whip cream, and sprinkle on some graham cracker crumbs, if desired. Chill until ready to serve.

I almost forgot to get a picture until it was on my plate at the work potluck party! Enjoy!

Beef Stew

2 tbsp oil (I prefer olive or canola)

1 medium onion, chopped

2 lbs beef chunks

2 tbsp Worcestershire sauce

2 stalks celery, finely chopped

3 medium carrots, chopped

4-5 medium red potatoes

4 tsp soup base

4 C hot water

2 C Cold Water

2 packets brown gravy mix

salt and pepper to taste

In large stock pot saute onions in oil over Med-Hi heat. Add meat chunks and Worcestershire. Stir-fry meat with the onions until the meat is browned and onion is tender. Add remaining veggies and continue to stir-fry. In separate small bowl mix soup base (or bullion cubes) with hot water. Slowly add to pot. In small bowl whisk together 2 C cold water with both gravy packets. Slowly pour into pot; stir. Bring to boil and then turn heat to low. Let simmer till meat is tender 2-3 hours (depending on thickness of meat).

*I used left over sirloin from dinner the night before. Since it was already cooked, I simply cut it up and added it to the stir-fry AFTER adding all of my veggies.

TIPS: I usually make this the night before and only let it simmer about an hour and stick it in the fridge. Then, the next morning, before going to work, I toss it in the crock pot, adding a little more water or broth is necessary, and cook on LOW all day. It also goes from freezer to crock pot well, but you will definitely want to add a little more water or broth for that. My kids LOVE eating this with Ritz Crackers or Hot out-of-the-oven corn bread.

Taco Chili

A bunch of the ladies in the hood assembled some chili gift jars a few weeks ago. I decided to make one for myself, and altered the recipe just slightly. It was soooo good! This is a fairly mild chili and my kids enjoyed it, even the one that "doesn't like chili" loved this.

2 - 2 1/2 C chili beans*

1 lb ground beef

1 medium onion, if desired

1 packet taco seasonings

1 small can tomato sauce

1 - 14 oz can diced tomatoes, with juices

1 - 10 oz can diced tomatoes with green chilies, with juices

4 - 4 1/2 C Water

1 1/2 C crushed tortilla chips

shredded taco cheese (optional)

Sour cream (optional)

tortilla chips or crackers

Place beans in large stock pot and cover with water. Bring water to boil and let boil 2 minutes. Remove from heat and cover with lid. Let stand one hour. Drain water. Rinse beans and return to pot. In separate skillet, brown ground beef with onion, then drain fat. Add meat to beans in pot. Sprinkle entire packet of taco seasonings over meat and beans. Then add tomato sauce and both cans of diced tomatoes in juices. Stir to mix well. Add 4 1/2 C water and place pot on stove over HIGH heat. Bring to boil and let boil for two minutes. Turn heat down to low, cover pot and simmer for 2 hours or until beans are tender. Add crushed tortilla chips and cook over med-high heat to thicken. Serve with shredded cheese, sour cream and more tortillas or crackers if desired.

*I like to use 1/2 C kidney beans, 1/2 C white chili beans, 1/2 C pinto beans and 1/2 C black beans.

For hotter chili, add 1 or 2 hot peppers to mixture before simmering.

Yam Crisp

Ever since a colleague of mine told me about the yam crisp his wife makes every Thanksgiving I have been craving it. I begged for her recipe only to be told, "a little of this and a little of that" type of thing. I knew in my mind how it should taste, and here is what I came up with. Thanks Ruthykins for giving me the tips on the crumb topping. When I made it, I had to make some in a little pan so we could "taste test" it at home first. It was a HIT!

*double the recipe for a 9x13 pan as shown

1 - 29 oz cut yams, drained
1/4 C butter, melted
1/2 C brown sugar
1 tsp cinnamon

Topping:
3/4 C Oats
1/4 C Flour
1/4 C gran sugar
1/4 C brown sugar
1/4 C butter, melted

In mixing bowl, combine yams, 1/4 C melted butter, brown sugar and cinnamon. Beat together until well mixed and creamy, as you would for mashed potatoes. Spread in lightly greased 9 inch square pan or casserole dish. In separate, small mixing bowl combine dry ingredients for topping. Add melted butter a little at a time and continue to mix. You should end up with a moist, but still crumbly mixture. Spread crumb topping evenly over yams. Bake @ 350 for about 20-25 minutes or until golden brown.

Serve warm with ice cream or whipped topping if desired.

Easy-Peasy Cocktail Meatballs

The Blonde Duck over at "A Duck In Her Pond" was talking all things meatballs, which of course put me in the mood for some, so I made these the other night. My kids LOVE these!

Now, you COULD make your own meatballs if you have a great recipe and lots of time to roll out a bunch of little meaty balls... however, because I am a Cheat, and have very little or no time at all to cook, I buy the 2 lb bag of frozen meatballs. I wait until they go on sale for about $2.50 a bag... or get them from Costco. Anyway... without further adieu...

Easy-Peasey Cocktail Meatballs

2 lbs meatballs, cooked (can use the frozen kind)

1 - 16 oz jellied cranberry sauce (or whole cranberry sauce if desired)

1 - 12 oz bottled chili sauce (i love the "Homemade" brand)

2 tsp lemon juice

1 Tbsp brown sugar

Place meatballs in crock pot. Add remaining ingredients and turn on low 3-6 hours.

*when eating as a main dish for dinner, we like to serve them as "mini sandwiches" in Hawaiian style rolls... yummm!!!

Fish Fry!

I start with the following "fry mix" and improvise as I go. Sometimes I add seasonall or other spices. I have used this mix with Tilapia, Orange Roughy and Catfish and it was good with all of them. Oh - and by the way - 2 of my kids "don't like fish"... but they like this. I think it's the crispness that helps.

Fish Fry Mix:

cooking oil

milk or lightly beaten egg

1 C cornmeal
2 tbsp seasoned salt
1/2 tsp chili powder, more or less
2 tsp paprika
salt and pepper to taste

Depending on the size, this should be enough for 6-8 fish fillets.

Heat oil in pan. (or can use deep fryer) Mix dry ingredients together and place in ziploc bag. Take each fish fillet and quickly brush with milk or beaten egg and then turn in bag to coat. Fry in hot oil in pan a few minutes each side. Continue turning every few minutes until golden brown and desired crispness. Drain on paper towel or parchment paper.

Tips: I like to buy the individually flash-frozen fillets. I take them out of the package and rinse slightly before using. I don't even thaw them out and they are perfect. This seems to help the fish from falling apart in the pan as well. Also, covering the pan with a lid helps to cook evenly and reduces hot oil spatters.