Easy Peach Cobbler

This was a request from one of our good friends that Aaron met in nursing school. I'm a fan for cobbler with thick crusts, so this is one of my very favorites!

INGREDIENTS:
1 (29 oz) can sliced peaches, drained well
5 slices white bread, crusts trimmed (hamburger buns work well, too!)
1 1/2 cups sugar
2 tablespoons self-rising flour**
1 egg, beaten
1/2 cup margarine or butter, melted
2 tsp. vanilla
2 tsp. cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Dump peaches in the bottom of a buttered 9-inch square baking dish. Cut each slice of bread

into 9-12 cubes and place over peaches.

3. In medium bowl, whisk together sugar, flour, egg, margarine, vanilla and cinnamon; pour over bread

4. Bake for 35 to 45 minutes, or until golden brown

TIPS:

**If you don't have self-rising flour, you can just use all purpose flour with a pinch of baking soda, a pinch of baking powder and a dash of salt.

It is pretty sweet, so you can cut down on the sugar if you'd like. Also, I'm sure this would work just fine with Splenda for my diabetic readers :)

The Can Can Shepherd's Pie

So, I never liked Shepherd's Pie, and Aaron has said a few times that his mom always made it and he doesn't really like it, but I got desperate today and didn't want to go to the store, so I created my own version, and it was good!! Aaron's exact words were, "I don't want to say this too loud, but this was pretty dang good!" (He hates making his mom feel bad.)

Anyway, I used canned roast beef, but leftover pot roast I'm sure would be great.

INGREDIENTS:
2 cans roast beef (found by the tuna)
1 small onion, chopped (or a bag of onion soup would be good I'm sure)
2 beef bullion cubes
1 can chopped tomatoes (I had the garlic and chives mix)
1 can corn
1 can green beans
4 (or so..) cups of mashed potatoes, prepared (I used one of the mini bag of instant from Costco)
1-2 cups shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 400 degrees

2. In skillet, mix roast beef (with juice from can), bullion cubes, can of tomatoes and onion or onion soup mix. Heat until onions are tender and bullion cubes are dissolved

3. Pour in 9 x 13 dish. Top with corn and green beans

4. Spread mashed potatoes on top of beef and veggies

5. Cover with cheese and cook for about 30 minutes.

Serve with a can of bisquits fresh out of the oven and you've got yourself a classic, white trash meal!

Hawaiian Beef

PREFACE: This is definitely not a White Trash Recipe, this is a little bit of heaven introduced to us while in Hawaii. My dad made a friend while he was barbequing chicken (definitely white trash style.) The guy was one of the nicest men I've ever met, and he shared some of the meat he was grilling. OH MY GOODNESS! It was amazing. He and his wife told me how to cook it, I don't know if I'll ever duplicate it, but I sure am going to try!!

The meat is just ribeye from Costco that they have the deli slice into thin pieces (I'm sure you could get Ribeye anywhere, but Costco definitely has the best meat.)

Marinade: (I don't have the measurements, so we'll just have to guess)
Shoyu (Hawaiian soy sauce) - enough to cover meat
Brown Sugar - LOTS! Like, probabl a whole cup, or more, depending on how much meat you have
Ginger - I grated 1 full fresh ginger root
Garlic (he says he uses lots of garlic)
Sesame seed oil (he said that is best on pork ribs)

The secret to marinading from our new native Hawaiian friend:
He says to leave the meat out for a few hours to get a "little slimy." Then, you marinade the meat for 1-2 days leaving it at room tempature for a couple hours at a time, then putting it back in the fridge. He says it's critical to marinade for at least a day, but 2 days is best.

I'm going to try some when I get home and I'll let you all know how it goes. He said he's going to meet us again tomorrow and bring morestuff from home to share...we told him we'd do a trade, but we don't have anything even remotely close to offer. He did share a shake and a hug from my dad when he left, though. Only in Hawaii do you hug people you just met. ALOHA!

Creamy Rice Pudding

I have never been a rice pudding fan because I was never brave enough to try it, but I found this recipe and decided to use the leftover Minute Rice I made for our teriyaki chicken dinner and I'm so glad I tried it. Aaron loves rice pudding and said that it tasted just like it was supposed to, and it was so dang easy, I thought I'd share!

INGREDIENTS:

1 1/2 cup cooked white rice

2 cups milk, divided (I used skim and it worked just fine)

1/3 cups sugar (I used a heaping 1/3 cup because I knew I'd prefer it super sweet)

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins (optional)

1 tablespoons butter or margarine

1/2 teasponn vanilla extract

cinnamon and/or nutmeg (optional)

DIRECTIONS

1. In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until think and creamy, about 20 minutes.

2. In a small bowl, mix egg and remaing 1/2 cup milk (this prevents the egg from getting cooked too fast in the pudding). While stirring rice, add egg mixture. Add raisins, if using. Cook for 2 more minutes, stirring constantly.

3. Remove from heat, add butter and vanilla and any spices you'd like for a little extra flavor! I added some Pumpkin Pie Spice which was just perfect. It's ready to eat!

"Homemade" Chicken Pot Pie

I've had several requests for this recipe, and this is another one of Aaron's favorites that he requests often. The jist of this is frozen pie crusts, a can of chicken, can of veggies and then homemade sauce that just makes it yummy, yummy. I usually will just use 2 cans of chicken or a torn up rotisserie chicken and will make 2--one for now, and one to freeze.

INGREDIENTS:
2 (9 inch) unbaked pie crusts (I just get frozen crusts and let them thaw out)
1 can chicken (my classic White Trash Recipe ingredient) or chicken from a fresh rotisserie chicken
1 large can mixed veggies

SAUCE:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed (I never have this on hand, so I don't use it)
1 can chicken broth
2/3 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C.)

2. Place chicken and veggies in thawed pie crust.

3. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

4. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Meatloaf for Non-Meatloaf Lovers

A white trash recipe blog would not be complete without a meatloaf recipe. I was never a mealoaf fan until I finally decided I needed to make meatloaf for my hubby and I might as well try to find a recipe that I like too. SO, I found this recipe online, made a few little changes, and not only do I love it, but Aaron says it's the best meatloaf he's ever had.

INGREDIENTS
1 1/2 pounds lean ground beef
1/2 cup crushed Ritz crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

TOPPING
2 tbls brown sugar
1/4 cup ketchup
1/4 cup mustard
2 tablespoons of that Worts sauce (I don't know how to spell it and I don't want to look it up)


1. Preheat oven to 350 degrees F (175 degrees C).

2. Stir the ground beef, Ritz crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan, or shape into a loaf looking thing and stick it in a cake pan lined with foil.

3. Mix topping ingredients together and pour over meatloaf

4. Bake in preheated oven about 45 to 60 minutes until meatloaf is 160 degrees inside

W.T. Chicken Enchiladas

I thought I better post something you can actually make for dinner. Sorry, I don't have a picture, but if any of you make it and remember to snap a shot, send it to me, otherwise, I'll have to add one later,

This one is for Natty to make her husband happy one night when she needs it the most. I learned to make these in Young Women's years ago and it is still one of my favorite recipes. (Just as a warning, I don't really know the exact measurements and I always usually end up making a 9 x 13 and 8 x 8 pan full of enchiladas, but these usually go pretty fast and, if not, make great leftovers.)

Ingredients:

1 bag tortillas (10 would be plenty)
1 pint Sour cream
1 can cream of chicken
1 small can chiles (optional)
2-3 boneless, skinless chicken breasts (or 1-2 cans chicken, my White Trash secret for just about any recipe)
Lots of shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees

2. If using chicken breasts, cook the chicken and then shred it using 2 forks. You can also cut it into small pieces if you aren't in the mood to shred. Tip: If you think about it early enough, chicken in the crock pot with a little water and some onions that has cooked all day on low is super moist and easy to shred, and also has really good flavor. Also, the BBQ makes for some good, moist chicken, and is super fast

If using canned chicken, open the can. :)

3 Mix together sour cream, cream of chicken, a handful of cheese and chiles. Spread some on the bottom of your pan (just enough to coat the pan)

4. Put aside about a cup and a half of the sourcream mixture to put on top of the enchiladas

5. Mix the rest of the sour cream stuff with your chicken

6. Spread a hefty spoonful of chicken mixture in a line on the tortilla and roll up.

7. Line the pan with the enchiladas seams down, top with the rest of the mixture, and cover with cheese

8. Cook for about 30 minutes until cheese is melted and bubbly

9. Yum, yum!