Recipes from Carole Blakeman

This week’s recipe contributor is Carole Blakeman. These are some of her family’s favorites.

Chili

1 lb. hamburger
1 large onion - chopped
1/2 t. dry garlic - (or to taste)
1 qt. tomatoes
2 c. water - (or more)
1 – 8 oz. can tomato paste
3 – 16 oz. cans chili beans
1 T. chili powder - (or to taste)
1 t. cumin
salt to taste
pepper to taste
OPTION: dried red pepper flakes to make it hotter
Brown hamburger with onion, then drain. Put all ingredients except tomato paste in large soup pot and simmer for 3 hours. After simmer time is complete, add the tomato paste to thicken the chili slightly. Simmer for additional 15 minutes and serve. We like the flavor of the canned chili beans so I’ve nearly always used them. Plus, it doesn’t take as long to get the chili made. I have on occasion added a chopped jalapeno pepper if we want some kick to the chili!! That works really well if you’re going to make part of it into Hot Chili Cheese Dip.

Crockpot Lasagna

1 lb. hamburger
1 large onion chopped
2 cloves garlic minced or use dry garlic
1 large can spaghetti sauce
1 – 10 oz. jar spaghetti sauce - (These two should equal 40-44 oz. spaghetti sauce)
1 t. garlic salt
1 t. oregano - (or less – to taste)
8 oz. dry lasagna noodles
4 c. shredded mozzarella cheese
1 1/2 c. cottage cheese
1/2 c. Parmesan cheese
Grease 5 Qt. crockpot.
Cook hamburger – drain. Add onion and garlic.
Add spaghetti sauce, salt, oregano – mix well. Spread 1/4 of meat mixture in bottom of greased 5 qt. crockpot.
Arrange 1/3 of noodles on top, break to fit.
Combine cheeses and spoon 1/3 of that mixture over noodles.
Repeat layers twice. Top with remaining meat sauce
Cover and cook on LOW 4 – 5 hours or until noodles are done. (I cover the top with mozzarella cheese as we love the cheese.)
The main thing is to make sure you have plenty of sauce to soak up the noodles as this cooks, so it doesn’t become dry. You can also add tomato sauce in place of the last 10 oz. jar of spaghetti sauce.
If I’m doing this on Sunday morning, I try to have most of the ingredients ready so it doesn’t take very long to put it together. I have also made it without the cottage cheese layer and my family thought it was still great. This flavors so well with the long slow cooking. You can also add 2 beaten eggs to the cheese mixture – it works just as well.

Ham and Swiss Chicken in the Crockpot

2 eggs
2 c. milk
1/2 c. butter
1/2 c. chopped celery
1 t. chopped onion - (dry) I use the equivalent of 1 small onion chopped
8 slices bread - cubed
12 thin slices deli ham - rolled up
2 c. shredded Swiss cheese
2 1/2 c. cubed cooked chicken
1 can cream of chicken soup
In large bowl, beat eggs and 1 1/2 cups milk. Add melted butter, celery, and onion. Stir in bread cubes. Place 1/2 of this mixture in greased crockpot, top with 1/2 of ham, cheese, and chicken. Combine soup and 1/2 cup milk – pour 1/2 over the chicken mixture. Repeat layers. Cover and cook on LOW 4 – 5 hours. Wonderful flavor.

Twin Bing

1/2 C. butter
2 C. sugar
2/3 C. evaporated milk
12 regular marshmallows
10 oz. pkg cherry chips
1 t. vanilla
12 oz. pkg chocolate chips
10 oz. pkg. chopped peanuts
3/4 C. peanut butter
1 T. butter
Heat butter, sugar, evaporated milk, & marshmallows in a saucepan over medium heat. Bring to a boil and boil 5 minutes. Remove from heat and add cherry chips and vanilla. Beat until chips dissolve. Pour into 9 X 13 pan and refrigerate. Meanwhile, melt chocolate chips, peanuts, peanut butter, and butter. Spread over the top of cherry mixture and refrigerate until firm. Wonderful for candy or cookies!!!

Cinnamon Jello Salad

2 small packages cherry jello
1/2 cup red hots candy
2 c. boiling water
2 c. unsweetened applesauce
1 T. lemon juice
Dash salt
Combine jello and boiling water. Stir to dissolve. Add red hots and keep stirring until they are all melted -- you may have to put this in the microwave and reheat it a time or two before all the candy melts. Add the applesauce and lemon juice and stir well. Put in 9 X 13 glass dish and chill until firm. Topping: 16 ounces sour cream, 2 cups mini marshmallows, 4 ounces cream cheese. Soften cream cheese and mix well with the sour cream. I use a mixer to do this. Stir in the marshmallows. Let this mixture set on the counter, stirring it often, until the marshmallows dissolve into the sour cream mixture. Spread over the top of the jello mixture. You can add 1/2 cup chopped walnuts if wanted. Return to the frig until topping is set. Cut into squares and serve. Enjoy!! (This is one of my very favorites!!)

Corn Salad

This is a very quick and easy salad that doesn’t have any measurements. It just depends on how many people you are going to feed, and how much crunch you like!
Drain Green Giant Mexicorn (corn, red & green bell peppers) Use, as many cans as you think you need. Each can goes a long way.
Add a little mayonnaise to lightly coat corn.
Crush Fritos corn chips to just break them up a little.
Toss it all together and Serve.

Cinnamon Candy Popcorn

8 qts. Plain - popped corn
1 c. butter - not margarine
1/2 c. white corn syrup
1 – 9 ounce pkg. red hots candy
Place popcorn in a large bowl and set aside. Combine butter, syrup, candies and bring to boil stirring constantly. Boil for 5 minutes stirring occasionally. Pour over popcorn and mix well. Bake at 250 degrees for 1 hour stirring every 15 minutes. This candy/confection is beautiful colored and tastes GREAT!!! Print this post