Catherine Snodgrass's
Favorite Recipes
Quick and Easy
for the Hurried and Harried

Just about everyone I know is pressed for time. Here are some quick, easy, and delicious recipes I've collected over the years. They've become standard in my house. You'll find most are designed to throw in the crock pot. A few are great for when you have to take a dish to a pot luck. Give them a try. I hope you enjoy!

Appetizers/Drinks
Salads
One Dish Meals
Main Dishes
Soups/Stews
Side Dishes
Breads
Desserts

 

 

Appetizers/Drinks

Barbeque Sausage
great for pot lucks

3 bottles of chili sauce
1 medium jar of grape jelly
3 to 4 pounds of sausage (whatever flavor you like)

Cut sausage into one inch pieces. Put sausage, chili sauce, and jelly in crock pot. Mix. Cook until heated through.

 

Spiced Chocolate
great hostess gift for holiday parties

Mix together in a large bowl --
1 8-qt box powdered milk
1/2 box powdered sugar
1 lb box Nestle's Quik
1 tablespoon cinnamon
1 medium jar Coffeemate
1/2 teaspoon nutmeg

Store in sealed container until ready to use. To enjoy, put a teaspoon in your coffee or 1/3 cup of spiced chocolate in one cup of boiling water.

 

Fruit Dip
great for parties and pot lucks

1 jar marshmallow cream
1 8-ounce package cream cheese

Stir together and serve with fruit (I usually serve with strawberries)

 

Nippy Franks

1/4 cup ketchup
1/4 cup barbeque sauce
1/4 cup brown sugar
2 tablespoons bourbon
Dash of Worcestershire sauce
1/2 of a 1-pound package of cocktail weiners

Combine all ingredients except weiners in very small crockpot. Stir weiners into mixture. Cover and heat 1 hour; remove lid and heat an additional hour.

 

Spinach-Cheese Swirls

1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 teaspoon garlic powder
1 package frozen chopped spinach, thawed and well drained

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Mix egg and water and set aside. Mix cheeses, onion, and garlic powder and set aside. Unfold pastry sheet on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at one side, roll uip like a jelly roll. Cut into 20 (1/2") slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture. Bake 15 minutes or until golden.

 

Salads

Chinese Chicken Salad

Dressing:
1/3 cup oil
1/3 cup rice vinegar (seasoned rice vinegar works best)
3 packets of Equal
Salt and pepper

Mix well. (I use a shaker to really combine these ingredients.)

Salad:
1 medium head of cabbage (chopped)
2 small or 1 large can of chicken
2 packages sliced almonds
4 teaspoons sesame seeds
1 bunch green onions (diced)
2 packages ramen noodles (crumbled) (any flavor...you won’t use the flavor packages)

Brown chicken and noodles in a fry pan. Mix cabbage, almonds, sesame seeds, and onions. Add chicken and noodles. Mix well. Poor on dressing and toss.

 

One Dish Meals

Quick Jambalaya

1 tablespoon vegetable oil
1/2 cup chopped onion (you can use the frozen ones)
2 cups chopped, cooked chicken (a great use of leftover chicken)
2 cups cooked rice
1 15-ounce can Van Camp's New Orleans Style Red Kidney Beans
1 14-ounce can chopped tomatoes
1 cup medium salsa
1 teaspoon dried thyme leaves
1 teaspoon salt (optional)

In large skillet, combine oil and onion. Cook over low heat 5 minutes, stirring occasionally. Stir in remaining ingredients. Bring to a boil. Reduce heat. Simmer 15 minutes. (This keeps warm very nicely in a crock pot and is great to serve at parties.)

 

Skillet Pizza

1 pound ground meat (turkey or beef)
1 package corkscrew noodles (or macaroni)
1 jar spaghetti sauce
1 pound shredded mozzarella cheese
1/2 cup chopped onion (optional -- you can use frozen onions)

Brown ground meat and onions. Cook noodles. Once both are cooked, combined into a skillet, mix in spaghetti sauce, and sprinkle cheese on top. Cover skillet and simmer for 15 minutes.

 

Taco Rice

2 to 4 cups cooked rice (depending on how many people there are)
1 pound ground beef
1 package taco seasoning mix
salsa
shredded cheddar cheese

Cook ground beef with taco seasoning mix as per instructions on package. Serve over rice with salsa and cheddar cheese. Or let people serve themselves from different containers.

 

Crock Pot Vegetable Delight
the name's made up, but the dish is delicious

The quantities are up to you here unless otherwise noted.

Chicken or beef
Zucchini cut into one-inch size pieces
Carrots cut into one-inch size pieces
1 cup shredded cheddar cheese
1 jar spaghetti sauce

Combine all ingredient into a crock pot and cook on slow all day. Serve over noodles or rice.

 

Pot Roast

Put pot roast into crock pot with cut up carrots, potatoes, and onions. Cook all day on slow.

 

Beef and Vegetable Casserole
This recipe is like having lasagna without the noodles.

3 medium tomatoes, sliced 3 medium zucchini, sliced
1 pound lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1-15 ounce can tomato sauce
2 cups fat free cottage cheese
1 egg
½ cup shredded cheddar cheese
1 tablespoon parsley and oregano
salt and pepper to taste

Preheat oven to 500 degrees F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 minutes.Meanwhile, in a large nonstick skillet, sauté beef, onion and garlic until beef is done. Stir in tomato sauce and bring to a simmer.

Spread beef mixture in large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 degrees F.

Stir cottage cheese, egg, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth.

Bake 35 minutes.

 

Vegetable Pie

1 teaspoon olive oil
1 small onion (chopped)
8 ounces of sliced mushrooms
12 ounce canned tomato sauce
6 ounces firm tofu, drained and crumbled
Cooking spray
2 cups cooked spaghetti (about a half package)
3/4 cups mozzarella cheese, shredded

Preheat oven to 375 degrees F.

Heat oil in nonstick skillet over medium heat. Add onion and mushroom and sauté until tender. Stir in tomato cause and tofu. Bring to a boil. Reduce heat and simmer for 10 minutes.

Meanwhile, coat a 9-inch deep pie plate with cooking spray. Arrange cooked spaghetti in bottom and sides. Pour tofu mixture over spaghetti; sprinkle with cheese. Bake for 20 minutes. Let stand 5 minutes before slicing.

 

Skillet Goulash
Courtesy of CEO Bob Sanders, Mudania Press
www.mundaniapress.com
From the kitchen of: Carol Oberg
Preparation time: 30 minutes
Number of servings: 6

8 ounces uncooked rotini (spiral pasta)
1 pound lean ground beef
1 cup onion, chopped
1 cup celery, chopped
2 cans (14.5 ounce) diced tomatoes, undrained
1 can cream of tomato soup
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Cook Rotini to desired doneness as directed on package. Drain. Meanwhile, in a 12-inch skillet or Dutch oven, combine ground beef, celery and onions. Cook over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add cooked Rotini and all remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

Main Dishes

Balsamic Chicken With Mushrooms
This can be served with any side dish

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 large garlic clove, crushed
1 pound boneless, skinless chicken breasts
2 cups sliced mushrooms
8 sundried tomatoes, chopped
1/3 cup chicken broth
1/4 teaspoon dried thyme, crumbled

Mix vinegar, mustard, and garlic in a medium-sized bowl.
Coat chicken.
Heat 1 teaspoon of oil in nonstick skillet.
Add chicken and sauce to pan and cooked until done. (I added a little water so it wouldn’t dry out.) When chicken is cooked through, place on platter and keep warm.
Heat remaining oil. Sauté mushrooms and tomato for one minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown.
Serve chicken topped with mushroom and tomatoes.

 

Steak San Marco
Courtesy of Author Micqui Miller
www.micquimiller.com

This is a delicious meal that’s quick and easy to prepare. but does call for a lengthy cooking time. You can make it the day before and reheat.

2 pounds round steak, trimmed of all fat and cut into serving-sized pieces
1 28-ounce can of peeled, diced tomatoes
1 envelope of Lipton Onion Soup Mix
2 tablespoons of cooking oil
2 tablespoons of red wine vinegar
1 teaspoon of oregano
Freshly ground pepper and salt to taste

Place all ingredients into a cold, deep skillet* in the above order. Simmer for 90 minutes to 2 hours, until meat is very tender. Makes its own gravy. Serve with mashed potatoes or over rice. Makes two large servings with leftovers.

Serve with a tossed salad, garlic bread and a mellow merlot.

*Micqui says: Try baking in a large Reynolds Oven Bag in a slow oven (300 degrees). The tomatoes keep their bright color, it tasted great, and there was a minimum of clean-up.

 

Soups/Stews

Chili

1 pound cooked ground meat (turkey or beef)
1 large can chopped tomatoes
2 15-ounce cans tomato sauce
2 large cans kidney beans (drained)
1/2 cup chopped onion (you can use the frozen ones)
2 tablespoons chili sauce

Combine all ingredients. Simmer for one hour on the stove. OR Cook on low in a crock pot all day.

 

Vegetarian Chili

1 chopped onion
1 15-ounce can black beans
1 15-ounce can pinto beans
1 15-ounce can northern beans
1 15-ounce can kidney beans
1 16-ounce jar mild salsa
1 cup water
2 tablespoons corn meal
1 to 2 tablespoons chili powder (amount depends on your preference)

Combine all ingredients. Simmer for one hour on the stove.

 

Vegetable Soup

2 garlic cloves, minced
1 diced onion
2 diced carrots
1 diced stalk of celery
2 small zucchini, diced
2 cups shredded green cabbage
2 cups chopped Swiss chard
2 cups cauliflower
2 cups broccoli
2 teaspoons of thyme
6 cups vegetable broth
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Put all ingredients in a large soup pot. Cover and bring to boil over high heat. Reduce heat to low and simmer for 15 minutes.

 

Wild Rice Soup

1 cup water
1/4 cup uncooked barley
2 teaspoons olive oil
1/2 cup grated carrots
1 minced garlic
3 cups sliced mushrooms
5-1/2 cups vegetable broth
3/4 cup instant long grain and wild rice mix, don't use the seasoning packet
1 cup frozen corn
1 tablespoon sage

Combine water and barley in a small saucepan. Bring to a boil, reduce heat and simmer covered for time indicated on barley package directions.

In a large saucepan, heat oil. Add carrots and garlic and cook for 5 minutes, stirring occasionally. Stir in mushrooms and cook until mushrooms are tender. About 5 minutes more.

Add cooked barley, broth, rice, corn, and sage to vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered until rice is cooked and mixture is thoroughly heated--about 10 minutes

Side Dishes

Baked Potatoes

Scrub three baking potatoes and place in a gallon-size plastic freezer bag. Poke holes in bag with fork. Place bag on a microwave proof plate. Cook in microwave on high for 6 minutes, turn. Cook 6 minutes, turn. Cook 6 minutes, turn. Total cook time -- 18 minutes.

 

Taco Salad
great for summer pot lucks

Combine the following ingredients in a very large salad bowl.

2 heads lettuce (chopped into bite-size pieces)
2 cups cheddar cheese
1 can kidney beans (drained)
1 can black olives (drained)
3 tomatoes (chopped)
3 avocados (chopped)
1/2 cup green onions (chopped)
2 pounds ground beef cooked with taco seasoning mix (1 package)
1 small bottle of French dressing
1 big bag of Doritoes

 

Broccoli Cheese Casserole

2 cups cooked rice
1 pound Velvetta cheese (melted)
1 bag frozen broccoli pieces (cooked)
1 can cream of mushroom soup

Combine all ingredients into large casserole dish.

 

Grilled Sweet Potatoes

Sweet Potatoes -- you choose how many

Peel sweet potatoes and slice into 1/3-inch discs. Place in a pot with enough cold, salted water to cover. Boil over medium heat for 4 minutes, drain, and cool.

Preheat grill, spray potatoes with cooking spray. Cook on grill on top of aluminum foil.

Breads

Holiday Bread

In a bread machine, place the following ingredients in the order listed:
1 cup hot scalded milk
1/2 cup butter or margarine
1/2 cup sugar

Let cool to lukewarm, then stir in:
2 eggs, beaten
2 tsp. vanilla
1 tsp. salt
4 cups all-purpose flour

Sprinkle one package regular yeast on top, then bake according to bread machine's directions for basic bread.

 

Desserts

Fudge

2 packages semi-sweet chocolate
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla

Microwave chocolate and milk in large microwavable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla. Spread in greased 8-inch square pan (I use the disposable aluminum pans). Refrigerate until firm. Cut into squares.

You can also add the following to make different types of fudge: nuts, peanut butter, marshmallows, crushed peppermint candies, flaked coconut.

 

Chocolate Chocolate Chip Cake
rich and decadent

1-3/4 cup boiling water
1 cup brown sugar
3 eggs
1 cup sugar
1 cup uncooked oatmeal
1-3/4 cup flour
1/2 cup butter
1/2 teaspoon salt
1 teaspoon soda
1 12-ounce package chocolate chips
1 tablespoon cocoa

Pour boiling water over oatmeal and let stand at room temperature for 10 minutes. Add butter, brown and white sugar and stir until butter melts. Add eggs and mix well. Sift dry ingredients together and add to mixture, mixing well. Add half of the chips. Pour batter into a 9"x13" pan sprayed with cooking oil. Sprinkle remaining chips on top. Bake at 350 degrees for 40 to 45 minutes.

 

Peanut Butter Balls

1/2 pound butter or margarine (1 cup)
1-1/2 cups peanut butter
1 box powdered sugar
1 teaspoon vanilla
6 ounces chocolate chips
1/8 pound paraffin

Cream butter and peanut butter and vanilla. Add powdered sugar a little at a time. Roll into balls and place on wax paper. Let sit overnight. Melt chocolate chips and paraffin and dip balls. Set on wax paper to dry overnight.

 

Martha Washington Candy

1 can sweetened condensed milk
2 boxes powdered sugar
1 cup butter
2 teaspoons vanilla
chopped nuts

Combine all ingredients, mix well, and drop by spoonfuls onto waxpaper. Leave overnight to set.

Chocolate Coating:
1 box semi-sweet chocolate
1 box unsweetened chocolate
1/2 bar paraffin (wax)

Melt chocolate and wax together in a small pan over low to medium heat, then dip candies and let sit another 24 hours to set.

 

Bourbon Balls

Sift together:
2 tablespoons cocoa
1 cup powdered sugar

Combine and stire in:
1/4 cup bourbon whisky
2 tablespoons light corn syrup

Add and mix thoroughly:
2-1/2 cups crushed vanilla wafers
1 cup broken pecans

Roll mixture into small balls. Dredge in:
1/2 cup powdered sugar

 

Peanut Butter and Jelly Bars

1-1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup butter or margarine
1 egg, beaten
3/4 cup grape jelly
1 cup Reese's Peanut Butter Chips

Combine flour, sugar, and baking power.
Cut in butter or margarine until mixture resembles coarse crumbs.
Reserve one half of mixture; press remaining half of mixture onto the botto of greased 9-inch square pan.
Spread jelly evenly over crust in pan.
Sprinkle 1/2 cup chips over jelly.
Combine remaing crumb mixture with remaining chips; sprinkle over top.
Bake at 375 degrees for 30 minutes.
Cool completely and cut into bars.

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