Bartholomew Buffet

Langs Wild Rice Soup

I got this recipe from our neighbors, the Langs. The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery. Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender. Melt the butter in a medium saucepan. Then add the four, salt and pepper. Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out. Stir whipping cream mixture into rice mixture. Stir in chicken. Heat through, then serve.

Beef Casseroles Main Dishes Pasta Recipes with Pictures

Stuffed Shells

This recipe comes from my sister in-law Becky Lenz. She made this dish for dinner one night over Christmas. It was a great dish, full of flavor. The picture doesn’t do it justice, so don’t judge the recipe by the photo, just make and you’ll agree!

1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes

Cook noodles according to package. Drain with cold water and let cool.
Brown meat and onion
Add salt, pepper and oregano
Cook until the meat is browned and the onion is clear
Drain grease off meat mixture
Add 2 cups sauce and 1 cup of each type of cheese to meat mixture and mix together until cheese is partially melted
Cover bottom of 9 x 13 baking dish with sauce
Stuff shells with mixture and place in baking dish
Cover with remaining shredded cheese
Cover with remaining spaghetti sauce
Sprinkle with Parmesan cheese and parsley flakes
Cover with foil and bake at 350 degrees for 1 hour.
Remove foil and bake for additional 5-10 minutes

NOTE — Make sure that noodles remain covered with sauce while baking

Beef Casseroles Main Dishes Pasta Recipes with Pictures

Shaun’s Rigatoni

We got this recipe from our neighbors (the Langs) after the birth of our third kiddo. They brought over a big casserole dish and it had excellent flavor. Absolutely something we would make again, or accept from our neighbors if they are so inclined to deliver over another pan. Hint, hint!

1 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
1 pkg. Italian style spaghetti sauce mix (Shilling Brand)
1 – 16 oz. can whole tomatoes
1 – 6 oz. can tomato paste
3/4 C. water
Velveeta Cheese
3/4 box Rigatoni Noodles

Fry hamburger, onion and green peppers together.
Boil noodles.
Combine hamburger with paste, tomatoes, sauce mix and water.
Stir into noodles.
Layer with Velveeta in casserole pan.
Bake at 350º for approximately 35 minutes covered.

Miscellaneous Recipes with Pictures Snack

Roasted Pumpkin Seeds

I found this recipe on the Simply Recipes website. The flavor was fantastic, however we over baked them a tad so some of the seeds had a little burnt flavor. The picture shows a browned pumpkin seed, I would recommend watching them closely, especially if your oven runs hot.

One medium sized pumpkin
Salt
Olive oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Recipes with Pictures Side Dishes

The Best Sweet Potatoes in the World

Post author By Liza Torborg
Post date October 22, 2009
No Comments on The Best Sweet Potatoes in the World

2 1/2 lbs. sweet potatoes
4 T. butter
1/4 C. maple syrup
2 T. brown sugar
1/3 C. pecan halves
1 1/2 C. mini marshmallows

Place sweet potatoes and water to cover. Heat to boiling. Reduce heat; cover and simmer 25-30 minutes, or until tender. Drain potatoes and cool slightly. Peel under cold water. Cut into large chunks, and place in 8 x 8 casserole. Preheat oven to 350.

In a small saucepan, melt butter. Stir in syrup and sugar over low heat for 3-5 minutes. Sprinkle nuts over sweet potatoes and top with syrup mixture. Bake 25 minutes. Top with marshmallows. Bake 5-7 minutes.

Cookies Desserts Recipes with Pictures

Snickerdoodles

I got this recipe from another online recipe blog Popular Cookie Recipes. The recipe is quite simple and the cookies are very tasty. Just the right amount of crispy and chewy. The recipe only makes about 24-30 cookies. So you may want to double it if you’re looking for more. Give it a try, it certainly won’t disappoint.

1/2 C. butter, softened
1 C. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 large egg
1/2 tsp. vanilla
1 1/2 C. all purpose flour

4 T. granulated sugar
1 1/2 tsp. cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 C. sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.

Cover with plastic wrap and chill for 1 hour.

Combine the 4 T. sugar and 1 1/2 tsp. cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Bars Desserts Recipes with Pictures

No Bake Bars

I got this recipe from my neighbor Kerri. Not sure where she got it, but the photo copy she gave me had the following introduction to the recipe:

Susie Wingert, from Panama, Iowa, shares this recipe for chewy treats big on taste but needing little effort. “They are handy to make when the weather is hot,” she comments, “since the oven never has to be turned on.”

4 C. Cheerios
2 C. crisp rice cereal
2 C. dry roasted peanuts
2 C. M&M’s
1 C. light corn syrup
1 C. sugar
1 1/2 C. creamy peanut butter
1 tsp. vanilla extract

In a large bowl, combine the first four ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Cool. Cut into 3-in. x 3-in. bars.

Tags Cheerios, M&M's, peanut butter

Cheese Main Dishes Pasta Recipes with Pictures Vegetarian

Creamy Macaroni and Cheese

Post author By Liza Torborg
Post date September 2, 2009
No Comments on Creamy Macaroni and Cheese

I got this recipe from the Food Network website (link). I didn’t follow the directions exactly as you see them below. Here are the changes I made to the recipe: instead of three eggs I used just one, and instead of using a slow cooker I baked mine at 375 degrees for 45 minutes. It was excellent!

2 C. uncooked elbow macaroni
4 T. (1/2 stuck) butter, cut into pieces
2 1/2 C. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 C. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 tsp. salt
1 C whole milk
1/2 tsp. dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Bars Desserts Recipes with Pictures

Kit Kat Bars

Got this recipe from my co-worker Debi. She always brings in great treats to share and this one is no different. I was instructed to take two right away because they were SO good. Regretfully I only took one, luckily there were a few left after I devoured the first.

75 Club crackers
1 C. butter
2 C. graham cracker crumbs
1 C. firmly packed brown sugar
1/2 C. whole milk
1/3 C. white sugar
2/3 C. creamy peanut butter
1/2 C. semi-sweet chocolate chips
1/2 C. butterscotch chips

Line an ungreased 13 x 9-inch baking pan with 1 layer of crackers, cutting to fit. In a large saucepan, melt butter over medium heat. Add cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and pour half of the butter mixture over crackers. Place another layer of crackers evenly over butter mixture. Pour remaining butter mixture evenly over crackers. Top with remaining crackers.

In a small saucepan, combine peanut butter, chocolate and butterscotch chips. Melt over medium low heat, stirring constantly. Spread evenly over crackers.

Cover and chill for at least 1 hour. Cut into bars and store in refrigerator.

Desserts Recipes with Pictures

Graham Cracker Snack

Another recipe our friend Erin Carlson unveiled at our 2008 New Year’s Eve Olympics. These were tasty little buggers. Impossible to each just one. Good thing my New Year’s resolutions started the next day. Enjoy! Note: Picture taken before baking.

1 pkg. graham crackers
2 sticks butter
1/2 C. sugar
1 C. chopped pecans
1 tsp. vanilla

Break graham crackers apart and lay on foil lined jelly roll pan.
Melt butter with sugar. Bring to boil, stirring often.
Remove from heat. Add pecans and vanilla
Pour over crackers.

Bake 8-10 minutes at 350 degrees.