How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, August 27, 2014

Slow Cooker Chicken Hominy Chili -- From Anne

Crock Pot Refried Beans From Old Lady Sheppard

Soak your beans over night. In the morning drain and throw out pebbles and hard things. Place in crockpot with enough water to cover and then About an inch. Dump in garlic and cumin and quartered onion (if you have it). Cook on low for 8 hours or until beans are soft. You can either eat the pintos whole or mash for burritoes. Discard onion before mashing. Some people mash using oil. I just mash with a little water. (They will look dry but taste fine without added fat) Serve as burritoes or nachos. Yummy, easy and so cheap.

Mashed Potatoes

Peel potatoes, cube and cook until tender. Drain and place in mixing bowl. (If mixer is not large enough, do in two batches. Whip all ingredients until creamy. Place in greased casserole and top with butter slices. Bake at 350 degrees for about 30 - 60 minutes or until bubbly. Optional ingredients: chives or paprika to top.

    8 medium-sized potatoes
    1 cup milk
    1 cup sour cream
    8 oz. soft cream cheese
    1 tsp. garlic salt or 2 fresh garlic cloves
    1/4 cup green onions
    4 tbsp. butter (at least)

Stolen from:  My daily moment: 

Monday, August 25, 2014

Campbell's Chicken and Rice (One Dish, Baked, Comfort, Standard, No Frills!!)

This is THAT recipe.  You know, the one where you have it memorized and then it goes months without using it and you can't find that damn thing.   Blogging is somewhat about putting "things" (read: recipes, memories, stories and the like) in one place where you're sure to find them again.    I feel moderately successfully just putting it in here . . . . .

I had one of these recipe cards in the trusty rusty tin box for years, and then it was pinned inside the cupboard.   HERE is the original.

can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
cup water 
3/4 cup uncooked regular long-grain white rice 
1/4 teaspoon paprika 
1/4 teaspoon ground black pepper 
1 1/4 pounds skinless, boneless chicken breast halves 

  • 1
    Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • 2
    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Sunday, August 24, 2014

Breakfast Casserole


1 loaf Italian bread
1 lb ground sausage
12 eggs
1 cup milk
2 cups cheddar cheese, shredded
1 tsp salt
1 tsp dried mustard
½ tsp white pepper

Brown and drain sausage.
Slice or cube the Italian bread.
Spread the bread in a 9 x 12 baking dish.
Sprinkle the browned sausage over the sliced/cubed bread.
Whisk all other ingredients together in a bowl and pour it over the top of the sausage & bread.
Refrigerate overnight or a minimum of 3 hours.
Bake @ 350 x 45 minutes to an hour.

Pork Carnitas from Jenn

** not tried yet . . . I'm just filing stuff today **

2.5 lbs boneless pork chops

1 onion

2 cloves garlic

1 Tbs. chili powder

1 tsp. cumin

½ cup taco sauce

Combine all ingredients in a freezer bag.

Cook Times:

Frozen – Crockpot 4-6 hours on low.

Serve on warm tortillas, sour cream and other garnishes.

BBQ ChickenTacos from Coach Jenn

** not tried yet ** 

BBQ Chicken Tacos

4-6 boneless, skinless chicken breasts (minimum 2 lbs)

2T Pampered Chef Smoky Barbecue Rub

1T Pampered Chef Garlic & Herb Rub

1T Pampered Chef Tex-Mex Rub

1 can black beans, drained and rinsed

1 can whole kernel corn, drained

Keep Separate
1 pkg (10 count) taco-size flour tortillas. Freeze in a separate bag, thaw when ready to use.

Garlic Bread Meatball Subs

From Coach Jenn, who teaches us about running a 6-2 or a 5-1, and also about this thing we call "life".   With additions from me . . . .


 1 (32oz) bag frozen Italian-style meatballs (can substitute turkey meatballs)
** on meatballs:  one of my kids doesn't eat red meat, so I've been using turkey for meatballs for years.  It makes me almost gag to make these, so it's not something I eat, but with a great salad on the side, the angry swarm of foodies around here hardly know the difference.   And, if you are the homemade meatball kind of person . . . here's my recipe:  

2T Pampered Chef Garlic & Herb Rub

1 (24oz) jar/can plain marinara/pasta sauce

4 oz block mozzarella, shredded with Microplane Adjustable Coarse Grater (reserve and place in a ziplock sandwich bag to top subs with when serving; for freezing, place small ziplock inside gallon-size ziplock containing meatballs)

Crock pot directions:   thaw the frozen bag the night before.   In the bottom of the crock pot, layer onion (for no stickingness) . . . . then add the meatballs and the sauce.  Cook on low for 4-5 hours.  

Garlic Bread/Butter – thaw when ready to use

Garlic Bread/Butter

2 loaves soft baguette

2 sticks (16T total) softened butter

2T Pampered Chef Garlic & Herb Rub

2oz parmesan cheese, finely shredded

Combine butter and Seasoning using Manual Food Processor.  Slice baguettes lengthwise.  Spread ½ of Garlic Butter on inside of each loaf.  Close loaves and cut each loaf in half (or thirds) cross-wise to fit in two gallon-sized freezer bags.  Thaw when ready to use. 

To serve, bake thawed loaves at 375°F 12-16 minutes.  Cut into individual servings.  Top servings with meatballs/sauce and sprinkle with shredded mozzarella.


Meatballs . . . for all occasions . . . . 

* 1 lb of ground turkey (or ground whatever-you-have)
* a heavy handful of Italian bread crumbs (although, you all know how I cook and I don't sweat the small stuff and I've substituted Italian bread crumbs for smashed up Ritz, Saltines and Goldfish) . . . By the way, sports fans, a "heavy handful" is about ½ cup, in case you are the measuring type. 
* an egg 
* a heavy sprinkle (about 1-2 tablespoons) of Italian Seasoning 
* if you are a garlic lover, add garlic, minced or powder.  It makes me burp, so I omit. 
* a light handful of parmesan . . . . again, ¼ cup if you are measuring, or more if you want these to melt in your mouth . . . . . 

Mix this meaty concoction. Shape them into balls and use them for this and that, here-to-fro.  They freeze for good meatball crock pot recipes or to simmer for hours in a soup or stew.