Tuesday, March 8, 2011

"Cream Tacos" but really...FRITO PIE!

I remember the very first time I had this dish. It was at the Wright home in Arkansas. It is so delicious and my family fell in love with it! I asked my mom to make it for my birthday many years following that first night we had it! It's a crowd pleaser for sure! I'm not sure why it's called "Cream Tacos..." as it's more like Frito Pie...but whatever you call it...IT'S GOOD! Go make it today!
1lb ground beef (I use extra lean)-cooked and drained
2 cans chili hot beans
1 can rotel
1 can chili
1 lb velvetta-cubed
1 cup whipping cream
Throw all ingrediants into crock-pot. Cook for 4 hours (or less if you wanted). I usually stir now and then.
When it's dinner time...take a big bowl. Throw some fritos in there. Scoup up some of the delicious cheese mixture and put on top of fritos. Then top it off with whatever your heart desires!
Lettuce, tomato, avacado, olives, sour cream, etc.

Bacon Potato Cowder

This is a DELICIOUS soup that my entire family LOVES! It makes great left-overs AND I've frozen it before and it's just as good warmed up!

4-5 slices bacon, chopped

3-4 cups red potatoes, cubed

1 cup onion, chopped

2 cups FF Chicken Broth

2 cups FF Half & Half

1 can 98%FF Cream of Chicken Soup

1 8oz can cream corn

1 cup shredded cheddar cheese

1 tsp garlic powder

1/8 tsp dried thyme

1/4 tsp celery powder

1 tsp salt

1tsp pepper

Cook bacon in dutch oven or large saucepan over medium heat, stirring occasionally. Add potatoes and onions. Cook, stirring occasionally, for 15 minutes until soft.

Add broth and simmer for 10 minutes. Add all other ingrediants and simmer on low heat for 10-15 minutes.

Sprinkle with some cheese before serving. DELISH!

Thursday, December 2, 2010

Spicy Broccoli Cheese Soup

This is a wonderful recipe! Great for a cool night!

Spicy Broccoli Cheese Soup

2 cans Cream of Mushroom Soup (I use 98% FF)
1 small onion
2 TBLS butter
2 10oz boxes of frozen chopped broccoli (prepared)
4 cups whole milk
4 oz pepper-jack cheese
1 to 1 1/2 cups cheddar cheese

In a large stock pot saute onion in butter. Add remaining ingrediants. Stir constantly so cheese doesn't burn. Best if you let simmer for 20-30 minutes. Stirring often!

I can never find the frozen chopped broccoli...so I just buy regular frozen broccoli...prepare it and chop it myself. Also...if you want to reduce the fat you can use skim milk. After you saute the onion sprinkle some flour into the pot. Stir well. Then add your milk and other ingrediants. Flour will help thicken the soup. For the pepper-jack cheese....I usually buy a package of the pepper-jack slices. I add 4 or 5 depending on how spicy I want it.


Tuesday, November 30, 2010


Oh...this is by far one of my Holiday Favs! Growing up my Mom would make this at Christmas Time and Christmas music would be playing, family would fill the house, Christmas decorations would be up....such incredible memories! This recipe is awesome! Not only does it make your house smell FANTASTIC, but it tastes incredible! And it's so easy! Make it this Christmas! And every Christmas after that. Your kids will thank you for it!

(recipe from my talented, incredible Aunt Dana)
1 46oz can pineapple juice
1 64oz jar apple juice
6 cups orange juice (which is a regular 12oz can frozen concentrate prepared normally)
6 cinnamon sticks
2 tsp. whole cloves

Throw ingrediants together in a LARGE stock pot. Turn on Christmas music. Warm over stove all day long! Enjoy whenever you feel like it! SOOOO GOOOD.

Tuesday, November 16, 2010

Green Bean Bundles

Okay people. These are the best things ever! I first had them at my beloved mother-in-law's Thanksgiving spread. (It was Brian's Step-Mom...who passed away a few years ago to cancer...everytime I make these I think of her).

They are delicious and incredible! They are now a Hutchins' Thanksgiving Staple!

Green Bean Bundles
(original recipe)

2 cans whole green beans
1 lb. lean bacon, cut in thirds
1/2 c. butter
2/3 c. brown sugar
Garlic powder to taste
Salt and pepper to taste

Drain green beans. Roll 3-4 in each piece of bacon
and secure with
toothpick. Arrange in 9 x 13 x 2-inch pan. In
microwave melt butter
with brown sugar, garlic powder, salt and pepper.
Pour over beans.
Bake, coverered at 350 for about 1 hour. Uncover last
10 minutes.

Okay...so that's the recipe I was given. Here is how I change it a bit. I usually put more than 3-4 green beans in a bundle. 5 or 6 is how I like it. You can use canned grean beans OR fresh! I like to use center cut bacon as it's less fat! If I'm making a ton...I'll double or atleast do one and a half of the brown sugar mixture to pour over pan! I make up the bundles the night before and put them in my 9x13 pan and put in fridge. That way all I have to do Thanksgiving Day for this dish is make the brown sugar mixture and throw it all together.
Seriously so delicious! These also taste incredible as left-overs! Can't go wrong here people!

Tuesday, December 15, 2009

Easy Salmon Packets and Green Bean Medley

I made a DELISH meal tonight! It was soooo good! It was the first time I've ever made salmon! It's now a favorite! I hope you enjoy this EASY meal! (The green bean side was AWESOME!)

Easy Salmon Packets for TWO
2 salmon fillets (4oz each)
2 1/2 cups sliced fresh mushrooms
1 medium tomato, chopped
1 garlic clove, minced
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/4 cup shredded Parmesan cheese
Place each fillet on a double thickness of heavy-duty foil (about a 12 inch square). top with mushrooms, tomato, garlic, basil, salt and pepper. Fold foil around salmon and seal tightly. Place on a baking sheet.
Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully; sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
OMG this was amazing! I truly felt like I would eat this at a restaurant and it was so easy and GOOD FOR YOU TOO!
We had the following as a side dish...equally delish!
Green Bean Medley
1 lb fresh green beans, trimmed
1 small sweet red pepper, finely chopped
4 green onions, chopped
1/4 cup sliced fresh mushrooms
1 Tbsp. olive oil
1 garlic clove, minced
1 Tbsp. sherry vinegar
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.
Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
This was fantastic! I didn't have sherry vinegar so I just used some chicken stock I had on hand. VERY TASTY!
Hope you enjoy! Let me know if you try it!

Wednesday, December 2, 2009

Friday Night Chili

I got this recipe from a dear friend, Nicole Kinzler. I had tried many chili recipes and never found one that I just LOVED. But I LOVE this! Make it! All winter long!

Friday Night Chili
2lbs ground beef
2 large onions, chopped
3 large garlic cloves, minced
2 (16oz) cans kidney beans, undrained
1 (16oz) can whole tomatoes, undrained and chopped
1 (8oz) can tomato sauce
2 cups water
2 TBLS chili powder
2 tsp garlic salt
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1/2 tsp ground red pepper

Cook meat, onions, and garlic in large saucepan. Add all other ingrediants and let it simmer for an hour.
*You can cut this recipe in half OR make the whole thing and freeze extra! Makes great leftovers too! And I just found out tonight...venison is great in it too! :-)