Recipe swap week!
Story & photos by Angie Sutton
Wonderful Chicken Pot Pie
Donna suggests making two at a time and freezing one. She also uses small cookie cutters to add charm to the top crust. Leftover holiday turkey is an ingredient substitution Donna sometimes uses.
Source: Donna L. Thorp, Kismet, Kan.
1 (10 oz.) pkg. frozen peas and carrots
Cook peas and carrots according to package directions; drain and set aside. In a large saucepan, melt butter; stir in flour, salt and pepper. Add water, milk and chicken bouillon. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in vegetables, chicken and parsley. Heat until bubbly. Pour into pie crust. Cut slits in top of crust. Bake at 450 F for 15 minutes or until crust is golden brown.
Yummy Turkey Casserole
Sheri says this recipe can be frozen ahead of time and brought out 4 hours before baking. She likes to serve is with corn bread and a green salad.
Source: Sheri Holthus, McPherson, Kan.
1 lb. ground turkey
Preheat oven to 350 F. Over medium-high heat, saute the ground turkey in a large skillet for about 10 minutes or until browned. Drain turkey juices; add tomato sauce and sugar to browned turkey. In another bowl, combine sour cream and cream cheese, mixing well. Set aside. Cook noodles according to package directions. Place cooked noodles in a salad oil sprayed 9- by 13-inch baking dish. Layer turkey mixture alternately with sour cream mixture over the noodles. Top with the cheese. Bake at 350 F for 30 to 35 minutes or until cheese is melted and bubbly.
Extra Cheesy Potato Casserole
Source: Donna L. Thorpe, Kismet, Kan.
2 lb. frozen hash browns
Mix together all ingredients, except dried onion rings. Bake in a 9- by 13-inch pan at 350 F for 45 minutes. Before the last 15 minutes, top with the dried onion rings.
Juanita suggests that any flavor of gelatin will work for this quick, simple and delicious twist on a side dish. It works well for dessert too!
1 (3 oz.) pkg. orange gelatin
Dissolve gelatin in boiling water; add yogurt. Mix until combined. Chill until set.
Banana Bran Muffins
These smell great straight from the oven with a cup of coffee on a cold morning.
Source: Maudie Burden, Centerview, Mo.
1/2 c. margarine, softened
In a mixing bowl, cream margarine and sugar. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt. Stir into creamed mixture just until moistened. Fold in cereal, chocolate chips and pecans. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 F for 23 to 25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Makes 2 dozen.
Easy Chocolate Chocolate Chip Muffins
These are one of my kids’ favorites! I like to use the full-sized chocolate chips inside the muffins and mini chips on top. I’ve found that this recipe is worth the purchase of a higher quality cocoa powder. I once tried adding peanut butter chips to mix and they were good too!
Source: Angie Sutton, www.mothersapronstrings.com
1 3/4 c. all-purpose flour
Preheat the oven to 400 F. Combine flour, baking powder, baking soda, cocoa, sugar and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a small bowl. Mix the dry and wet ingredients together just until combined (this will remain a bit lumpy). Fill paper-lined muffin cups 2/3 full. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for about 20 minutes. Muffins will be springy well done.