Cheeseburger Soup ***

We all loved this one.  It's more involved than I usually like for a weeknight meal, but since I've been off work for my surgery, I had a little extra time on my hands.  It would make a great weekend meal, though.  I served it with a crusty bread for dipping.  Yum!

Photo from Taste of Home

CHEESEBURGER SOUP
(Taste of Home)

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup Daisy Brand Sour Cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).

Slow Cooker Reuben Dip *

This was just kind "meh" for me.  It was okay, but it was really bland.  It kind of reminded me of ham salad.  Dh wasn't a fan at all.  I served it with rye crackers and rye bread, but it was actually best on Triscuits.  I won't be making it again.

Photo from Food.com

SLOW COOKER REUBEN DIP
(luckymommyto2boys ~ Amy ~ Food.com)

1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Christina's Killer Spinach Dip ***

Every year for Christmas Eve, our family does appetizers before opening gifts.  Since I rarely have time to try new appetizer recipes throughout the rest of the year, I look forward to this time for months.  This was a really good dip.  I absolutely adore spinach.  It's almost an unhealthy addiction for me.  However, I am really picky about spinach dips.  So many of them contain mayo, and that always just takes away from the taste, in my opinion.  The fact that this one had no mayo was what attracted me to it in the first place.  You have to really like spinach, though, since the flavor of the spinach itself comes through so strongly.  I served mine in a King's Hawaiian bread bowl, with King's Hawaiian rolls torn into pieces for extra dippers.  Yum, yum, yum!

 Photo from Food.com

CHRISTINA'S KILLER SPINACH DIP
(luckymommyto2boys ~ Amy ~ Food.com)

1 (1 ounce) package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup shredded cheddar cheese, split into 2 1/2 cup portions  (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach

Defrost the spinach.
Place it in a colander and press it until as much moisture as possible is removed.
Mix all ingredients (1/2 of the cheddar), and blend well.
Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
Remove from oven.
While still hot top it with remaining cheese, heat in oven again for 5 minutes.
Remove and cool below lava stage and serve.
Goes well with tortilla chips.

Hard Boiled Eggs in the Oven ****

I am completely useless when it comes to making hard boiled eggs.  I've tried every trick in the book.  That's why this one stood out for me.  This is absolutely amazing.  I've had it in my "to try" file on Pinterest for ages, but I never got around to doing it.  I ended up cooking mine on 335 for 30 minutes.  They had a few teeny tiny little burned spots, but I could easily pinch those off.  The taste was great, and I loved that I didn't have to waste an egg trying to figure out if they're done or not. 

Picture from The Burlap Bag

 

HARD BOILED EGGS IN THE OVEN
(Pinterest ~ originally from The Burlap Bag)

1 dozen eggs
Muffin tin

Preheat oven to 325-350 (depending on the oven.  Place eggs (still in shell) in the muffin tin.  Bake in oven for 30 minutes.  Get a huge bowl of ice water.  Use tongs and put all of the eggs in the water. This stops the eggs from cooking more and getting yucky green. After they are cooled (about 10 minutes), you can peel them.
NOTE: When you bake eggs, the shells will get little brown dots. This is fine.  When you soak them in water the brown spots will all disappear.
*Amy's notes: I cooked mine at 335 for 30 minutes.  I will probably go down to 325 next time.

Steamed Butternut Squash ***

Yum, yum, yum!  We just bought some local honey at a harvest festival last weekend, so I've been looking for new recipes to try it in.  This was a total score for me.  The kids didn't love it as much as I did, sadly.  I made it with a Mexican dish, though.  It's possible that the kids just didn't like how they went together, though.  I couldn't help it.  I had a craving.  :-)  I'll give it another shot soon and see how it goes.

STEAMED BUTTERNUT SQUASH
(luckymommyto2boys ~ Amy ~ Meals for You)

1-1/2 lbs. butternut squash, peeled, seeded and cut into 1-1/2 inch pieces
1 Tbs. unsalted butter
1 Tbs. honey
1/4 tsp. pepper

Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Transfer to a bowl and add remaining ingredients and salt to taste. Mix thoroughly to a chunky texture.

Chicken Noodle Parmesan ***

I'm trying to work through some of my older recipes that we haven't had in a while.  We loved this one again.  Next time, though, I want to add some actual steamed broccoli. The kids each ate two helpings, so I would definitely say they approved.  :)  Sadly, the batteries in my camera are completely dead, so I still wasn't able to get a pic.

CHICKEN NOODLE PARMESAN
(luckymommyto2boys ~ Amy)

4 cups egg noodles (I used whole wheat)
2 tablespoons vegetable oil
2 cups rotisserie chicken, cubed
1 can (10.75-oz.) cream of broccoli soup
¾ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Cook noodles according to package directions; drain and set aside.
Meanwhile, heat a large skillet over medium-high heat; add oil and brown chicken until no pink is showing. Remove from heat. Stir in broccoli soup, milk, Parmesan cheese, pepper and cooked noodles. Heat gently over medium heat. Serve hot.
Makes 6 Servings

Brat 'N' Tot Bake ***

This is definitely one of our favorite meals.  We haven't had it in a while, but the whole family loves it.  I have no clue why I don't make it more often.  I use lowfat versions of everything, and it doesn't seem to change the outcome.  The funny thing is that I don't think I ever realized how well mushroom flavor goes with bratwurst.  They really blend well together.  I'll have to play with that idea some in the future.  This recipe is perfect as-is, though.  :)  I also have a crockpot version that I love: Crockpot Brat 'N' Tot.

BRAT 'N' TOT BAKE
(luckymommyto2boys ~ Amy ~ via Allrecipes.com)

16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese

Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
*Amy's notes: See also the Crockpot Brat 'N' Tot.