Happy June!

Well sorry all that it took me a while to slowly get all these added - apparently I am busy this month!  But keep checking back as this blog is updated more than once a month with great recipes. 

We have some great sounding recipes this month - please try them and leave feedback!

                                                             June Recipes (or scroll down to see all)

Enjoy!

Chicken Pepper Dish

Mom Comment: This is an original (I had no ideas and just started adding to a pan.)

Ingredients:

• Chicken Sausage (Like the big brats) (or whatever – you could use sausage too)
• Onion – sliced
• Peppers – whatever kind you like – I prefer Red and Green
• Balsamic Vinegar (I used 2 tablespoons to start and added a tad based on taste)
• ½ Cup chicken broth
• Add Seasoning to your taste (21 season salute from Trader Joe’s is Yum) Italian seasoning is also yum.

Directions

Simmer all in a pan on med – medium low heat until veggies are to your liking – about 20-25 mins.

Serve over couscous or rice.

Source: Makaela M. 

Submitted by: Makaela M. 

Honey Whole Wheat Banana Bread

Mom Comment: This is the most amazing banana bread, ever. And healthy. I reduced the honey to 1/4 cup and also substituted 1/2 cup of almond flour for the whole wheat pastry flour.  Note - you must use whole wheat pastry flour, do not use regular whole wheat flour, it makes the world of difference.  Also recommend coconut oil if you've never used, its great stuff.  And I add walnuts. 

Cookie + Kate 

• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup honey
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, plus more to swirl on top
• 1 3/4 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/4 cup hot water

Directions

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs and beat well.
• Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
• Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
• Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
• Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

Source: Cookie + Kate

Submitted by: Caroline P. 

Sour Cream Noodle Bake

Mom Comment: My family loves saucy things, so I was worried that this didn't look like it had much sauce. Don't add too much b/c the flavors are amazing at the dose she suggests.

The Pioneer Woman

Serves 8

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce - (you might want to use a tad-bit more)
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Source: The Pioneer Woman 

Submitted by: Amanda T.

Texas Cole Slaw

Mom Comment: Its from Amanda, so you know its good. 

Combine:

• 1 pkg cole slaw mix
• 1/4 C. chopped red onion
• 1 jalapeño chile pepper, seeded, finely chopped
• 1 (11 oz) can Mexi-corn
• 1 C shredded cheddar cheese

Combine in a separate bowl:

• 1 C Ranch salad dressing
• 1 T + 1 t. lime juice
• 1 1/4 t. cumin

Pour over salad just before serving.

Source: Mystery
Submitted by: Amanda T.

Pizza Mac

Mom Comment: My daycare provider growing up made this for the kids and I literally still love it.  The Presti's seasoning can be a bit spicy, so you may want to stick with a mild type.

Ingredients 

• 12 oz package of macaroni
• 1 lb velvetta (1/2 of regular package)
• 2 cans of mushrooms drained
• 1 lb sausage (or ½ sausage, ½ hamburger)
• 1 cup milk
• 2 Tablespoons of Presti’s seasoning (if you don’t see presti’s, just get a pizza/Italian seasoning, but make sure it is pizza seasoning)
• 2 cups longhorn cheese (grated)
• 2 cups mozzarella cheese (grated)

Directions

Cook & drain macaroni.  Brown sausage.  In large bowl mix, sausage, macaroni, velvetta, milk, presti’s seasoning and mushrooms.  Put in a casserole dish (either two, 2 qt dishes or one 9x13 pan) and top with the longhorn and mozzarella cheese.  Put in the oven until cheese is melted (usually 20 minutes) at 350 degrees (I usually cover mine with a lid or with tin foil).

Source: Mystery
Submitted by: Amanda T.

Peanut Butter Pie

Mom Comment: This is a desert my family literally asks for - it is so good and while it is rich, on a hot summer day, it is really refreshing.

Ingredients 

• 1¾ c. peanut butter
• 8 oz. cream cheese, softened
• 1 c. powdered sugar
• ½ c. milk
• 1 – 9oz. pkg cool whip
• 1 9’ graham cracker pie crust
• ¼ c. finely chopped peanuts

Directions

Whip cream cheese until soft and fluffy.  Beat in peanut butter and sugar.  Slowly add milk, blending thoroughly.  Fold in cool whip.  Pour into crust.  Sprinkle with chopped nuts.  Freeze until firm and serve.  For storage longer then 4-6 hours, wrap well.

Source: Mystery
Submitted by: Amanda T.

Baked Ziti

Mom Comment: My recipe for this month is from a friend of mine who was a Home Economics teacher for years.  This is delicious and I usually eat half and freeze half.  Or it’s a good recipe to make when you’re taking meals to family or friends.

Ingredients 

• 1 lb. ziti pasta (1 lb. is a 16 oz. package of noodles)
• 1 onion, chopped
• 1 lb. ground beef
• 2 – 26 oz. jars spaghetti sauce (I use two Prego jars.)
• 6 oz. provolone cheese slices (eyeball this, usually about 8 slices)
• 1 ½ c. sour cream
• 6 oz. shredded mozzarella cheese
• 3 oz. grated parmesan cheese (I use the shredded fresh parmesan instead of dried, canned parm)

Directions

Preheat oven to 350 degrees.  Cook ziti for 8 minutes and drain.  In a skillet, brown onion and ground beef.  Drain.  Add spaghetti sauce and simmer for 15 minutes.

If eating all at once, spray a 9x13 pan with cooking spray.  Layer as follows:

•       ½ ziti, provolone cheese slices, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese, remaining sauce mixture and finally parmesan cheese.

Bake for 30 minutes or until cheese is melted. The 9x13 version feeds about 8 people.

If separating into two casseroles, this works in 8x8 or 9x9 pans.  Layer as above in both pans.  If you freeze or give the casserole as a gift, don’t bake until you’re ready to eat it.  Splitting it feeds about 4 people per pan.

Source: Teacher Friend
Submitted by: Amy C.

Pull A Part Coffee Cake

Mom Comment: Gird your loins ladies – this one is not for dieters.

The night before:

• Grease the bundt pan and pour in 1 bag of (24) frozen dinner rolls.
• Sprinkle I box of butterscotch pudding (regular, not instant) over the rolls
• In a pan, melt 1 stick of butter, then add ¾ C. brown sugar, ¾ T. cinnamon and ½ C chopped pecans. Pour this over the rolls.
• Cover with waxed paper, put in a cold oven and leave overnight.

In the morning remove from the oven and pre-heat to 350^o. Carefully peel off the waxed paper, trying not to collapse the risen dough.  Bake for 30 minutes, let rest for 10 minutes and turn out onto a plate.

If you want a smaller quantity, cut the number of rolls you use, but don’t back off of the sticky goodness of the other ingredients.

I make this when I have a house full of overnight guests and it travels well for a Chief’s tailgate party.

Source: Becky P.
Submitted by: Becky P.

Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise Recipe

Serves 2

Ingredients:

• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
• 1 avocado, pitted and diced
• 1/2 cup mayonnaise
• 1 chipotle pepper
• Juice of 1 lime
• 1/4 teaspoon kosher salt
• 2 french rolls
• 4 romaine lettuce leaves

Directions:

1. Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
2. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
3. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
4. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

Source: lifesambrosia.com
Submitted by: Michelle V.

No-Bake Strawberry Icebox Cake

Mom Comment: This is a great last minute/no bake/summer recipe.  

Source: TheKitchn.com

Serves: 8 to 12

Ingredients:

• 2 pounds fresh strawberries, washed 
• 3 1/4 cups whipping cream, divided 
• 1/3 cup confectioners sugar 
• 1 teaspoon vanilla 
• 1/2 teaspoon rosewater (optional, I do not use) 
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 
• 2 ounces dark chocolate, finely chopped 

Directions:Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices. 

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Source: TheKitchn.com
Submitted by: Sydney T. 

Chardonnay Mashed Potatoes

Ingredients:

• ¾ c. unsalted butter 
• 2 lg. sweet onions, thinly sliced lengthwise 
• ¼ c. Chardonnay 
• 6 lg. russet potatoes, peeled and quartered (4 lbs) 
• ½ to ¾ c. half and half 
• 1 tsp. salt plus more for cooking potatoes 

Directions:

Place potatoes in large pot and cover with cold water. Bring water to boil and add 2 tsp salt to water. Cook potatoes  until tender. Place ½ c. butter and ½ c. half and half in the bottom of a large bowl. Press the potatoes through a ricer into the bowl. Stir well, seasoning with salt and adding more cream if necessary, but don’t make too soft of a mash.

While potatoes are cooking, melt remaining ¼ c. butter in a large nonstick skillet over medium heat. Add the  onions and cook until golden, 10 to 15 minutes. Add the wine and cook until very tender, about 10 minutes longer. (they will be quite dark and caramelized)  Toss hot onions into the potatoes. Enjoy!

Source: Amy D.
Submitted by: Amy D.