Cooking Ladies #5

I thought I had posted our recipes from Cooking Ladies in February, but apparently I just got this post all ready and then didn't hit the publish button!

We cooked at Tara's house in February and since the little girl bun in her oven is getting closer and closer to arriving we thought it would be fun to have a Cooking Ladies Surprise Baby Shower for her. We fixed up a cute little basket full of PINK things and had PINK refreshments!!



She was surprised and we had a lot of fun with it! Hopefully, she and Tyler are a little less anxious about all the girly things about to enter their lives!

Now on to the recipes...

Sara - Southwest Casserole
1 kg (7 oz) elbow macaroni
2 lbs ground beef
1 lg onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (16 0z) kidney beans, rinsed and drained
1 can (6 oz) tomato paste
1 can (4 oz) chopped green chilies, drained
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups Monterey Jack Cheese, shredded
2 jalapeno peppers, seeded and chopped

Cook macaroni according to package directions.  Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomatoes, beans, tomato paste, chilies, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Drain macaroni; stir into beef mixture.  Transfer half to a greased 2 quart baking dish.  Top with half the cheese and half the jalapeno.  Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted and bubbly.  Cool the remaining half of the casserole and put into a freezer safe baking dish or into a freezer bag.  You can put the cheese and jalapeno into a smaller freezer bag and store in the freezer as well.  Thaw and cook according to directions above.

Hilary - Mexican Manicotti
{We enjoyed this!  I think next time I'll try it more in the form of a lasagna and see if it goes together quicker.}

Tara - Sweet Hawaiian Crockpot Chicken

2 lbs chicken tenders or breasts (cut into chunks)

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup soy sauce
Place all ingredients in freezer safe ziploc bag.

Cook on low in the crockpot for 6 to 8 hrs.
{We enjoyed this with rice!  A great meal for when you need to throw something in the crockpot before you head out the door.}

Jody - Stuffed French Bread

1lb hamburger

3/4t  oregano

salt & pepper

1/4t  dry mustard

1/3c  parsley

1  egg

1 1/2 c  shredded cheese

1/2  stick butter

Cut the bread in half & hollow it out.  Put bread crumbs in a bowl & mix with other ingredients except butter.  Stuff in both sides of French Bread & put back together.  Wrap in tinfoil & freeze or pour melted butter on top wrap in tinfoil & bake @ 400 for 20 minutes.

{We enjoyed this dipped in ranch and also think that next time we'll serve it with homemade marinara because it reminds us of pizza!}

Rachel - Doritos Taco Bake

Ingredients:
1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream
1 pkg. crescent rolls (8)
1 can Rotel
1 small can tomato sauce
1 c. shredded cheese
Dorito chips

1. Brown hamburger and drain.

2. Add taco seasoning, tomato sauce, tiny bit of water, sour cream and Rotel. Mix and cook briefly.

3. Press crescent rolls out into the bottom of a 9x13 to form a crust {I use 2 cans for more crust}

4. Pour meat mixture on top of crust.  Spread cheese on top of meat.  Crush Doritos and place them on top of cheese.

5. Bake at 350 degrees for about 30 minutes.

{To make this a freezer meal, you will only prepare the meat mixture....let it cool and then put it in a freezer bag.  Thaw and bring to room temp before layering it up in your pan and baking!  This is one of our family favs!!}

{Rachel the party pooper! :) }




{I caught her off guard...sorry Tara!}