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Taco Stew

Posted by Courtney Lynn/Supersize Family Kitchens on December 7, 2017 at 8:00 PM Comments comments (0)

Taco Stew



I came up with this recipe not too long ago. It’s Taco Stew, and it’s really great for when you’re in a time crunch. I use chicken as a personal preference, but you can also substitute ground beef or even pork. The taco flavor is really good, and it’s easy to make.


Taco Stew

Makes about 1 gallon

From Supersize Family Kitchens


1 medium onion, chopped

3 cups cooked, cubed chicken (you can also use cooked ground beef)

1 jar (16 ounces) salsa

1 can (14½ ounces) diced tomatoes, undrained

5 cups chicken broth

1 package (1 ounce) taco seasoning

5 cups cooked rice


Spray a 6-quart stockpot with nonstick spray. Sautee onion over medium heat until tender and browned. Add remaining ingredients and cook, stirring occasionally, until stew starts bubbling. Turn heat to low, cover and cook for 5 minutes to allow flavors to meld.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

August, September, October Recipe Roundup

Posted by Courtney Lynn/Supersize Family Kitchens on November 9, 2017 at 8:00 PM Comments comments (0)

August, September, October 2017 Recipe Roundup


As I promised at the end of July, here is my second recipe roundup (click that link to see recipes from May, June, and July.)

 

Here are links to every recipe I posted during August, September, and October.

Some of these recipes can be found in my published cookbook The Supersize Family’s Guide to the Kitchen. It has over 110 big-batch, family-size, potluck-ready recipes.

Also, Christmas is coming and I’ve been told that my book makes a great gift for your mom, grandma, 4-H leader, or anyone who cooks for a lot of people.

Plus, you can get a free e-cookbook instantly just by signing up for the e-mail list.  You’ll also get new recipes right to your inbox every week.



1. Chicken Club Casserole


2. Not Your Mama’s Mac and Cheese


3. Broccoli and Rice Casserole


4. Garden Casserole


5. Harvest-Time Tomato Salad


6. Chicken Enchilada Casserole


7. Cherry Lemon-Limeade


8. Pineapple Salsa


9. Frozen Hawaiian Pie


10. Pumpkin Bread


11. Eye-See-You Mummy Cake plus Cream Cheese Frosting


12. Baked Apple Pudding


13. Frosty Pumpkin Dessert


14. Fudge Bottom Cake


15. Aunt Aggie’s Jambalaya


16. Burger and Chips Casserole


17. Crusty Italian Bread


Also I did a pretty cool Halloween post: How To Get Fake Blood Off Your Kid's Skin.


 

Crusty Italian Bread

Posted by Courtney Lynn/Supersize Family Kitchens on October 30, 2017 at 9:00 PM Comments comments (0)

Crusty Italian Bread


If you love amazing European loaves from the bakery, you’ll fall in love with this easy-to-make homemade bread. It’s crusty on the outside, and deliciously chewy and light inside.


Crusty Italian Bread

Makes 2 loaves

From Supersize Family Kitchens


1 package (¼ ounce) active dry yeast

2 teaspoons sugar, divided

2 cups warm water

2 teaspoons salt

5½ cups all-purpose flour

1 tablespoon butter, melted


Dissolve yeast and 1 teaspoon sugar in the warm water, set aside. In a large mixing bowl, combine salt, 3 cups flour, and remaining 1 teaspoon sugar.

Add yeast mixture. Beat on medium speed for 3 minutes. Stir in remaining flour. Turn onto a generously floured surface and flatten the dough a bit, then sprinkle with a couple tablespoons of flour from the table. Knead until smooth and elastic, about 6 minutes. Place in greased bowl, then spray top of loaf with cooking spray. Cover and let rise until doubled, about 1 hour.

Punch dough down. Place into 2 greased 8 x 4 loaf pans. Cover and let rise for 40 minutes or until doubled. Preheat oven to 350°. Bake for 30 minutes or until crusty and golden. Brush with melted butter.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Burger and Chips Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on October 26, 2017 at 9:00 PM Comments comments (0)

Burger and Chips Casserole


It’s a burger and chips…all in one dish. Even super-picky eaters will come back for seconds!


Nacho Chip Casserole

Makes 12 servings

From Supersize Family Kitchens (new, unpublished recipe)


1 pound ground beef or turkey

1 cup chopped onion

2 cans (10.5 ounces each) cream of mushroom soup

1½ cups water

1 can (10 ounces) diced tomatoes and green chiles

1 bag (16 ounces) nacho-flavored potato chips (like Doritos), coarsely crushed

1 cup shredded cheddar cheese


Preheat oven to 350°. In a large, greased skillet, cook beef and onion until beef is no longer pink. While beef is cooking, combine soup, water, and tomatoes in a medium-sized saucepan and bring to a boil over medium heat, turn to low to keep warm. In a greased 13 x 9 pan, layer half of the Doritos, half of the meat, and half of the soup mixture, then repeat. Top with the cheese and bake for 30 minutes or until hot and bubbling around the edges.

In case you haven't heard, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Aunt Aggie's Jambalaya

Posted by Courtney Lynn/Supersize Family Kitchens on October 23, 2017 at 9:00 PM Comments comments (0)

Aunt Aggie's Jambalaya


This recipe comes from Aunt Aggie, and it’s one of my favorites. It’s a really great jambalaya, made simple by using mini smokies. Feel free to use more or less Cajun seasoning. I prefer Slap Ya Mama, but there are lots of good ones out there. In the picture above, you'll notice there's very little left in the pot. This is because I left the kitchen for 5 minutes to find my phone, and when I came back THIS IS ALL THAT WAS LEFT. No joke. I hope your family enjoys it as much as mine does. :)


Aunt Aggie’s Jambalaya

Makes 10 servings

From Supersize Family Kitchens (new, unpublished recipe)


1 package (1 pound) miniature smoked sausages

1 cup chopped onions

2 cups chopped celery

2 cans (14.5 ounces each) diced tomatoes with garlic and herbs

6 cups chicken broth

3 cups uncooked instant rice

1 tablespoon Cajun seasoning (my favorite is Slap Ya Mama)


In a greased 5 quart stockpot, sauté smokies, onion, and celery over medium heat until vegetables are tender and lightly browned. Add tomatoes, broth, rice, and Slap Ya Mama. Cover, reduce heat to medium-low and simmer for ten minutes or until rice is tender and fluffy.

Did you hear the good news? You can join my e-mail list here, and I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Fudge Bottom Cake

Posted by Courtney Lynn/Supersize Family Kitchens on October 19, 2017 at 9:00 PM Comments comments (0)

Fudge Bottom Cake



This family recipe for Fudge Bottom Cake dates back to the 80’s, but my younger sister Halle Jo makes it now. It’s her signature dessert, and for good reason! The top layer is a crackly chocolate cake, and underneath is a fudgy chocolate pudding. Serve it with ice cream and a big glass of milk.


Fudge Bottom Cake

Serves 12

From The Supersize Family’s Guide to the Kitchen cookbook

2 cups self-rising flour

1½ cups plus 2 cups sugar, divided

1/3 cup plus ½ cup baking cocoa, divided

1 cup milk

1/3 cup canola oil

2 teaspoons vanilla extract

3½ cups very hot tap water


Preheat oven to 325°. In a large mixing bowl, combine flour, 1½ cups sugar, and 1/3 cup baking cocoa. Add milk, oil, and vanilla and stir well. Spread into an ungreased 13 x 9 glass cake pan. Combine remaining ½ cup cocoa and 2 cups sugar and sprinkle evenly over batter. Pour hot water over all. Bake for 1 hour or until cake is done and pudding is bubbling through. There will be a chocolate fudge sauce in the bottom of the pan.

And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Frosty Pumpkin Dessert

Posted by Courtney Lynn/Supersize Family Kitchens on October 16, 2017 at 9:00 PM Comments comments (0)

Frosty Pumpkin Dessert



It's not pumpkin pie, pumpkin bread, or pumpkin latte... it's Frosty Pumpkin Dessert! It's a cool, creamy concoction you can enjoy all year longThis recipe is basically Pumpkin Mousse Pie from my cookbook. I made this recently when I went to make Pumpkin Mousse Pie and didn’t have any graham cracker crusts. In Supersize Family Tradition, I improvised. I poured it into a glass pan and froze it for a few hours, then cut into pretty slices. It was delicious and actually easier than messing with a crust. It’s also a fun surprise to take to holiday gatherings—it definitely stands out amongst traditional Thanksgiving desserts!


Frosty Pumpkin Dessert

From Supersize Family Kitchens

Makes 2 loaves (10 slices each)

2 cans (15 ounces each) pumpkin

2 jars (7 ounces each) marshmallow crème

½ cup packed brown sugar

1 teaspoon cinnamon

2 tubs (8 ounces each) frozen whipped topping, thawed


In a large mixing bowl, combine pumpkin, marshmallow crème, brown sugar, and cinnamon. Whisk in whipped topping. Spoon into two 8 x 5 loaf pans. Cover and freeze for at 4 hours or until firm. Let thaw for 15 minutes before slicing.

Don't forget, if you're not already a subscriber, you can join the e-mail list here. I'll send you a free e-cookbook ($2.99 value) "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Baked Apple Pudding

Posted by Courtney Lynn/Supersize Family Kitchens on October 12, 2017 at 9:00 PM Comments comments (0)

Baked Apple Pudding


The days are shorter, the leaves are turning, and the weather is cooling down a bit… it’s definitely fall out there!

The best thing about fall is all of the apple and pumpkin recipes. This Baked Apple Pudding right here is The. Best. Ever. It’s my sister Chelsea’s recipe, and I’m so glad she shared it with me.


Baked Apple Pudding

From The Supersize Family’s Guide to the Kitchen cookbook (that’s my affiliate link)

Makes 12-15 servings

10 apples, peeled, cored, and chopped

½ cup water

1 teaspoon cinnamon

2 cups sugar

1½ cups all-purpose flour

1 cup butter or margarine, softened


Preheat oven to 375°. Place apples in a greased 13 x 9 baking pan. In a medium sized bowl, combine water and cinnamon, then pour over the apples. In the same bowl, combine the sugar, flour, and butter until crumbly. Sprinkle the crumbs on top of the apples. Bake for 30 to 40 minutes or until lightly browned. You want the apples to be very, very soft; almost mushy.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Eye See You Mummy Cake

Posted by Courtney Lynn/Supersize Family Kitchens on October 9, 2017 at 9:00 PM Comments comments (0)

Eye See You Mummy Cake + Cream Cheese Frosting Recipe





Yep, you read that right: two recipes today. The first is a traditional Cream Cheese Frosting. It’s super easy, and goes with virtually any cake. Seriously, I haven’t found a single flavor of cake that it doesn’t go with. It’s similar in texture to canned fFrosting so it’s too thin to use as a decorator’s icing—piping and flowers and whatnot—but it works great with my next recipe, which is….


A Halloween favorite: Eye See You Mummy Cake. It’s so cute! It uses a quick bread mix and Cream Cheese Frosting. It’s easy to decorate—trust me, if I can do it, anybody can. I’m not an excellent cake decorator. I leave that job to my sister Chelsea, decorator extraordinaire.



Cream Cheese Frosting

Makes enough for one 9 x 13 cake

From The Supersize Family’s Guide to the Kitchen cookbook (my affiliate link)


½ cup butter or margarine

1 package (8 ounces) cream cheese

2 cups powdered sugar

1 teaspoon vanilla extract


In a mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract and beat until well-mixed and fluffy.



Eye See You Mummy Cake

Makes one 8 x 4 cake (about ten slices)

From Supersize Family Kitchens


1 quick bread mix, baked in an 8 x 4 loaf pan (actually I used homemade Pumpkin Bread)

1 batch Cream Cheese Frosting (recipe above)

2 cups powdered sugar

2 brown M&Ms


Supplies: 2 ziplock bags

Wilton decorator tips #12 and #789


Let cake cool completely while in pan. Start by icing the top of cake with a layer of cream cheese frosting. Make sure to get the corners, too. Don’t be stingy, the recipe makes more than you’ll need.

Add powdered sugar to remaining frosting and beat until smooth. This stiffens it up a bit so you can control it a little more.

Fit a pastry bag or ziplock bag with a #789 tip. It makes the frosting look like a wide ribbon. Fill the bag with frosting, and pipe wide stripes to resemble a mummy. It’s okay if they’re a little imperfect.

Scoop a big spoonful of frosting into another ziplock bag fitted with the #12 tip. It’s a round tip. Use this to pipe two eyeballs near the top of the mummy. Place one M&M on each eyeball and press gently to adhere.

And that’s it. Keep it in the fridge so the frosting stays where it should. If it warms up, the butter will make the frosting droop a little.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Pumpkin Bread

Posted by Courtney Lynn/Supersize Family Kitchens on October 5, 2017 at 4:45 PM Comments comments (0)

Pumpkin Bread



No, I am not sick of pumpkin recipes yet. I hope you’re not either, because I have a terrific recipe today: Pumpkin Bread!


I know everyone likes the convenience of quick bread mixes from the store, but this quick bread has that homemade goodness in about the same time as a mix.


It’s my sister Chelsea’s recipe, and it’s a great one. Sometimes she adds a chocolate glaze to this. Just sprinkle ¼ cup of chocolate chips on top of each loaf as soon as they come out of the oven, then let them sit for a few minutes. Then just smooth with a butter knife.


(Side note: I know there’s been an awkward silence on here for several weeks now. My website crashed and it took forever to get the bugs worked out. Don’t worry, I’m here to stay now. Also, I had quite a few new e-mail subscribers in the last couple of weeks due to a viral Facebook post. Thanks for joining us and I hope you liked the free e-cookbook I sent you!)

 


Pumpkin Bread

Makes 2 8-inch loaves

From The Supersize Family’s Guide to the Kitchen cookbook (that’s my affiliate link)


2 cups sugar

2/3 cup canola oil

1 can (15 ounces) pumpkin

4 large eggs

3 1/3 cups self-rising flour

1½ teaspoons cinnamon

2/3 cup milk

 

Preheat oven to 300°. In a large mixing bowl, combine sugar, oil, and pumpkin. Beat in the eggs, then add the flour, cinnamon, and milk. Spread batter into two greased 8 x 5 loaf pans. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.



And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.