CHOP SUEY

My mom used to make really good chop suey.  But since she passed away I have lost the recipe and don't remember how to do it.  I do know that for the veggies she used up whatever was left in the fridge.  This is the closest I can get to what she used to do.

CHOP SUEY
1 lb. ground beef 2 tbsp. flour 1 med. onion 2 tbsp. oil 1-2 cans chop suey vegetables 1/2 c. water 3-4 tbsp. soy sauce Brown ground beef with 2 tablespoons flour and onion in the oil. Salt and pepper to taste. Add chop suey vegetables and water. Add soy sauce. Simmer for about 20 minutes. Serve over rice.

VALENTINE COOKIES

VALENTINE COOKIES

1 c. butter 2/3 c. sugar 1 egg 1 tsp. vanilla 2 1/2 c. sifted flour 1/2 tsp. salt Red food coloring (optional) Cream the butter and sugar, then beat in the egg and vanilla. In separate bowl, combine flour and salt, then mix with butter/egg/sugar mixture. (For pink cookies add a few drops of food coloring).Chill dough 3 hours. Preheat oven to 350 degrees. On flour covered surface, roll dough to 1/8 inch thickness. Cut heart shapes with cookie cutters. Bake on greased cookie sheet for 8 minutes.

Impossibly Easy Cheeseburger Pie

• Prep Time 15 min
• Total Time 40 min
• Servings 6

Ingredients

1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)

1/2 teaspoon salt

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick™ mix

1 cup milk

2 eggs

Directions

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

4-Ingredient Pizza Bake

• Prep Time 10 min
• Total Time 35 min
• Servings 8

Ingredients

2 pouches (7.5 oz each) Bisquick™ Complete buttermilk biscuit mix

1 cup water

1 jar (14 oz) pizza sauce

1 package (8 oz) sliced pepperoni

2 cups shredded mozzarella cheese (8 oz)

Directions

Directions

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

JANUARY PILAF

JANUARY PILAF
1 tbsp. butter 2 cloves garlic 2 scallions 1/4 tsp. chopped parsley 1/3 c. cut-up prunes 1/2 c. any cranberry relish/sauce 3 c. hot cooked rice   Melt butter in a skillet, add scallions and garlic and saute about 5 minutes. Increase heat, add cranberries, prunes and parsley. Stir together a minute or two. Remove from heat, combine with rice. Salt and pepper. Good with chicken.

SLOW COOKER LOADED POTATO SOUP

Slow Cooker Loaded Potato Soup Recipe

Yield: 8 servings
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 1/2 hours

Ingredients:

3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth (this comes to just a tiny bit under 5 1/2 cups)
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups (6 oz) shredded cheddar cheese
9 oz bacon, cooked and diced or crumbled
4 green onions, diced

Directions:

1. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked.
2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. Pour butter mixture into slow cooker and stir to blend.
3.If desired, mash potatoes with a potato masher to break down into smaller pieces or use an immersion blender to puree. (High recommended. Be careful when using an immersion blender. If it splatters on you it can be quite hot).
4.Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions.

---

This delicious recipe brought to you by Mom Spark – A Trendy Blog for Moms – Mom Blogger

Easy Spinach Dip Wreath

• Prep Time 10 min
• Total Time 10 min
• Servings 12

Ingredients

1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread

1 1/2 cups spinach dip

Rosemary sprig, if desired

Miniature yellow cherry tomatoes, if desired

Cranberries, if desired

Red bell pepper pieces, if desired

Directions

• Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.  
• Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
• Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.