Covid Cookie Bars - big batch

I made these today on my 53rd birthday while under quarantine for the Covid19 aka Corona virus breakout. I had to use what was in my pantry. I only had 2 sticks of butter and wheat flour. And a smaller regular size cookie sheet. They were a little well done around the sides but using the bigger 17x12 pan the original recipe calls for should resolve that. So I had to make some adjustments with what I had but they turned out good. Hence me naming them...Covid Cookie Bars. 😂😋🤷‍♀️

COVID COOKIE BARS Servings 4dozen bars

Ingredients

• 3 1/4cups + 2 tablespoons wheat flour (or all-purpose)
• 1 1/2teaspoons baking soda
• 1 1/2teaspoons pink salt (or regular white)
• 2sticks buttersoftened
• 6 Tbsp olive oil (or 3 sticks butter and NO oil)
• 1cup + 2 tablespoons granulated sugar
• 1cup + 2 tablespoons packed brown sugar
• 1 1/2teaspoons vanilla extract
• 3large eggs
• 4cups (or  2 bags, 11.5oz each) chocolate chips(any flavor)
• 2cups chopped nuts(optional)

Instructions

1. PREHEAT oven to 375° F.
2. Grease 17 x 12 – inch half-sheet pan
3. COMBINE flour, baking soda and salt in small bowl. Beat butter, olive oil, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. 
4. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into squares. Makes 4 dozen bars. 

   

   
   

   
   

Crock Pot Potato Soup

CROCK POT POTATO SOUP

PREP TIME: 10 MINSCOOK TIME: 4 HOUR AND 30 MINSTOTAL TIME: 4 HOURS AND 40 MINS

INGREDIENTS

• 10 slices cooked bacon, diced (1 box precooked frozen is easy!)
• 4 cups chicken broth (1 32oz box)
• 2 pounds Yukon gold potatoes, peeled and diced (4 very large)
• 1 medium yellow onion, diced
• 2 cups chopped small baby carrots (optional)
• 6 garlic cloves, minced (or 1/2 tbsp powdered garlic)
• 1 tablespoon dried parsley
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 (12-ounce) can evaporated milk or half-and-half or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp Salt and 1/2 tsp pepper to taste
• optional toppings: chives, extra shredded cheddar cheese and bacon

INSTRUCTIONS

1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

COOK'S NOTES

1. If the soup is too thick, add more chicken broth. (I ended up adding 1 cup water with 2 chicken bullion cubes dissolved)
2. Serve warm, garnished with bacon, cheese and sour cream.
3. The soup can be refrigerated for up to 3 days.

Cheesy Tater Tot Casserole

• Prep
  5 m
• Cook
  1 h
• Ready In
  1 h 5 m

Recipe By: Faith HP

Ingredients

• 2 pounds lean ground beef
• 1 packet dry onion soup
• 2 cups shredded medium cheddar 

• 2 cans cream of mushroom soup
• 1 (2#) bag frozen potato rounds
• 1/2 soup can of milk
• Seasoning salt

Directions

1. 1. Preheat oven to 350 degrees F.
2. 2. Spread raw hamburger into bottom of pan, covering entire bottom, gently tamping beef down. 
3. 3. Mix soups, dry onion packet and milk in a bowl. 
4. 4. Pour soup mixture evenly over hamburger. 
5. 5. Sprinkle cheese evenly over soup.
6. 6. Layer tater tots on top, covering entire top with tots. They don’t have to be even, some can be on their ends to make room for the entire bag. 
7. 7. Sprinkle the top of tots lightly with seasoning salt. 
8. 8. Bake uncovered for 1 hour, or until hamburger is cooked.
   

Country Casserole

Country Casserole

15 mins

Cook Time

25 mins

Total Time

40 mins

Ingredients

- 1 (16 oz) bag/box any shape noodles

- 1 lb ground beef

- 1 (10.75 oz) can tomato soup

- 1 (10.5 oz) can cream of mushroom soup

- 1 cup milk

- salt & pepper to taste

- 2 tsp Worcestershire sauce

- 1/4 tsp minced garlic or powder

- 2 tbsp dried onion flakes or diced cooked with beef

- sprinkle of paprika (optional) 

- 1/2 cup grated Parmesan cheese (I don’t measure)

Instructions

- Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.

- Cook pasta according to package directions and drain well.

- In a large skillet, cook and crumble ground beef. Drain grease.

- In a large pot stir together tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, garlic and dried onion flakes.

- Finally, stir in beef and cooked pasta. Spread mixture in 9x13. 

- Sprinkle top with grated Parmesan cheese and then some paprika

- Bake covered for 25-30 min and serve with garlic bread and salad. Serves 6

• 
  

Grams Chicken Sandwich

My grandma made these when I was young. They were soooo good! I’m glad I thought to ask her what she put in them. ❤️

Grams Chicken Sandwich
1 can chopped chicken, drained
Mayo
Onion powder
Garlic powder
Celery salt
2 pieces of bread
Butter (optional)

In a bowl mix chicken, a couple spoons of mayo and sprinkle seasonings to taste. Butter bread if desired, spread chicken on bread. Eat! Makes 2 small sandwiches or one large one. 😋

Pepper Steak (freezer meal)

My mom used to make this and it was one of my favorites! Now I make it and surprisingly the kids love it too! But only when I chop the veggies very small. LOL

1# lean hamburger
3 green bell peppers
1-2 onions
4 packets brown gravy mix (or 4 cans)
1 large tsp of minced garlic
pink salt and pepper to taste
Italian seasoning to taste

4 c minute rice
4 c water

1. Bring 4 c water to boil. Remove from heat and stir in rice. Cover with lid. 
2. Chop veggies. Brown hamburger and veggies in large pan. Add garlic and seasonings. Cook until meat is no longer pink and veggies are almost soft.
3. In measuring cup, add 4 cups water. Add 4 packets of gravy, whisk to blend. (add more gravy if you like it really runny like I do). Add to meat. Stir.
4. Cook on low until gravy is thick and veggies are soft.
5. Serve over cooked rice.

(Make double or more and put meat mixture into aluminum container, seal and freeze. Thaw and heat and then serve over rice.)

Spasagne

I think I found this recipe on www.plainchicken.com.  It's a nice combination of spaghetti and lasagna! I have made my fair share of spaghetti but never lasagna. Now this has become a family favorite and now no one wants spaghetti or pink spaghetti any more! I also made it for a potluck and everyone LOVED it and wanted the recipe. Bonus: it serves a ton!

Spasagne (serves easily 12-24)

Ingredients

24 oz spaghetti noodles
2 (15oz) jars garlic Alfredo sauce
2 cups mozzarella cheese shredded
1/2 cup milk
1 tsp Italian seasoning
1/4 cup grated parmesan cheese
1 (26oz) jar spaghetti sauce (I have used different ones but meat flavor is great!)
1 lb Italian sausage or ground beef (I mixed some of both and it was delish!)

Directions

1. Preheat oven to 350 degrees.

2. Cook spaghetti according to directions, drain.

3. In the empty pot you just cooked the spaghetti in, stir together Alfredo sauce, mozzarella cheese, milk and Italian seasoning. Add spaghetti and stir until well coated.

4. Pour spaghetti mixture into 9x13 that has been coated with non-stick spray. (I used the 10x15 for a potluck and could have served 24 as it is not as thick as would have been in a 9x13).

5. Sprinkle top of spaghetti with Parmesan cheese.

6. Cover dish with aluminum foil and bake at 350.

7. While pasta is in the oven, brown the meat in a frying pan. Drain and return to frying pan. Add spaghetti sauce and simmer.

8. Remove pasta from the oven. Cut into squares and top with some meat sauce.

NOTE: I just pour the whole thing of meat sauce on top of the baked pasta and spread it evenly over the pasta. That way each serving is basically the same and you don't run out of meat sauce, especially if you're at a pot luck.

Serve with some buttered corn, side salad and garlic bread! Delish!