Aunt Bonnie's "Junk"

After tossing several dinner ideas over and over throughout the day, crunch time came for a decision.  Since I already had some pre-cooked ground beef in the freezer, I pulled together a recipe that my sister lovingly refers to as "Junk."  As I called everyone to dinner I was peppered with repeated exclamations at the sight of a big dish of "Aunt Bonnie's famous Junk."  I decided with the enthusiasm exhibited tonight and the evidence of clean plates around the table this recipe deemed blog-worthy.  In addition to my need for a "hard-copy" since I have had to text my sister the last two times I've made it to make sure I get it right!

Aunt Bonnie's Junk

1 lb cooked and crumbled ground beef
1 can corn, drained
1 - 8 oz pkg cream cheese, cut up
3 T butter
1 can cream of mushroom soup
1/2 soup can water/milk
onion and seasonings as desired

Mix all ingredients into skillet, cook until all ingredients are hot and bubbly, stirring frequently.  Serve with rice, noodles or pasta of choice.

This recipe is rather forgiving and allows for other adaptations.  I've heard that Cousin Sharla uses green beans instead of corn when she makes this family dish.

Dumplings

This recipe became a favorite during our first year of marriage and our seminary days in Fort Worth, Texas.  I found the recipe in a cookbook given to me by my sweet mother-in-law.  She was always concerned about how well we were eating in our first few years of marriage.  One night in our small, one bedroom apartment, I had a desire to surprise my husband with a new dish.  I can even remember going to a friend's house across the street for the egg this recipe requires.  This recipe has been made many times since that night.  It has been taken to church potlucks and passed on to friends.  As the family multiplies...so does the recipe.  The original recipe did not include the chicken, but this is the way we have always enjoyed it.  Below is the original recipe (with a few added directions).  I double it for our young family of five.


Chicken and Dumplings
1 cup flour
1 tsp salt
1 tsp baking powder
1 egg
pepper to taste
milk or water to make paste
cooked chicken 
chicken broth


Boil cooked chicken and broth in a large stock pot.


In a separate bowl, mix all dry ingredients together. Add slightly beaten egg and milk or water to make a doughy paste.  The consistency should appear wet but thick enough to drop by teaspoonfuls into boiling broth.


Drop by teaspoon into boiling broth.  The dough will sink at first and then rise to the top of the broth.  I usually lower the temperature and cook mine until the broth thickens.  Be attentive and stir frequently or it may stick to the bottom of the pan as it thickens.


The original recipe suggested adding the dumplings to pinto beans cooked with lots of juice.  I have yet to try that variation. 

Tater Tot Casserole

This recipe is a modification from one I found on allrecipes.com.  I modified it to make it a complete meal that quickly became a family favorite.


1 (32 oz) package frozen potato rounds
1 (16 oz) container sour cream
1-2 cups shredded cheddar cheese (as desired)
1 can condensed cream of mushroom soup
1 lb ground beef
1 (6 oz) can French-fried onions


Preheat oven to 350 degrees.  
Grease 9x13 inch baking dish.
Brown ground beef in skillet and drain if necessary.
Arrange tater tots in the prepared baking dish.
In a mixing bowl, combine sour cream, cheese and mushroom soup.  
Add browned ground beef to mixture.
Spread mixture over top of tater tots.  
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle French-fried onions on top of casserole and bake another 10-15 minutes.


I like to top mine with a little ketchup.


I have found that if I am short or out of sour cream an additional cream of mushroom soup and a little milk will also work well.  I have also frozen leftovers for use at a later date.

Honey Bun Cake

A sweet friend from our days at Flat Creek Baptist Church passed this delicious recipe on to me.  It is one of my favorites.

Honey Bun Cake:

1 yellow cake mix

4 eggs

8 oz sour cream

3/4 cup vegetable oil

Cinnamon Sugar Mixture:

1 cup brown sugar

2 tsp ground cinnamon

Glaze:

2 cups powdered sugar

4-5 tsp milk

1 tsp vanilla

Mix first four ingredients together with mixer. Batter will be thick.  Grease and flour 9x13 pan. Pour in half of the batter.  Mix together brown sugar and cinnamon and spread half of mixture on top of batter.  Pour rest of batter into pan and top with remaining cinnamon sugar mixture.  Swirl through batter with knife.  Bake at 325 degrees for about 40 minutes.  Mix glaze ingredients together and pour over cake when it comes out of the oven.

Crock Pot Mushroom Pork Chops

4-6 Pork Chops
1 can condensed Cream of Mushroom Soup + 1 can milk
salt and pepper

Brown pork chops in skillet.  Whisk together one can cream of mushroom soup and one empty soup can of milk.  Add salt and pepper as desired.  Cover bottom of crock pot with half of soup mixture.  Add pork chops and top with remaining soup mixture.  Cook on low 6-8 hours or on high 3-4 hours.  Serve with rice.