Ingredients:
1 pkg (12 oz) Velveeta Shells and Cheese dinner
1 lb. ground beef
1 pkg Taco Seasoning
3/4 cup water
3/4 cup Sour Cream
3/4 cup Shredded Cheese, divided
3/4 cup Salsa
1/2 cup coarsely crushed tortilla chips
Directions:
Preheat over to 400. While pasta is cooking, drown the meat and drain. Add taco seasoning mix and water. Simmer for five minutes. Stir sour cream in with pasta. Put half of pasta mixture into 8X8" pan. Top with layers of meat mixture, half of cheese and the remaining noodles. Cover. Bake 15 minutes. Top with salsa, remaining cheese and crushed tortilla chips. Bake, uncovered, an additional 5 minutes.
Monday, May 18, 2009
Friday, May 15, 2009
Nestle Tollhouse Chocolate Chip Cookies
Ingredients:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) chocolate chips
Directions:
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at a time, beating well with each addition. Gradually beat in flour mixture. Stir in chips. Drop onto cookie sheet. Bake 9-11 minutes or until golden brown.
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) chocolate chips
Directions:
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at a time, beating well with each addition. Gradually beat in flour mixture. Stir in chips. Drop onto cookie sheet. Bake 9-11 minutes or until golden brown.
Symphony Brownies
Ingredients:
Betty Crocker Brownie Mix but use 3 eggs instead of the directed 2
1.5 lbs Hershey symphony bars
Directions:
Pour half of cake mix into bottom of pan. Lay candy bars across. Pour remaing mix. Bake according to box.
Betty Crocker Brownie Mix but use 3 eggs instead of the directed 2
1.5 lbs Hershey symphony bars
Directions:
Pour half of cake mix into bottom of pan. Lay candy bars across. Pour remaing mix. Bake according to box.
Bread Pudding
Ingredients:
3/4 loaf of bread
3.5 cups sugar
3 tbl sugar
1 cup water
3 tbl vanilla
1.5 can milnot
8 eggs
1 pint half and half
3 tbl cinnamon
Directions:
Crumble 3/4 loaf of bread into 13X9" cake pan. Mix 3 cups sugar and 2 TBL cinnamon. In separate bowl, mix 1.5 cans milnot and 1 cup water. In another bowl, beat 8 eggs and 2 tbl vanilla. Add egg mixture to milnot mix and then add all to sugar mixture. Pour over bread crumbs and bake at 375 for 50 minutes. To make topping, mix 1/2 cup sugar and 1 tbl cinnamon together. Add 1 pint half and half and 1 tbl vanilla. Stir and then pour over warm bread individually.
(by Roma Bates)
3/4 loaf of bread
3.5 cups sugar
3 tbl sugar
1 cup water
3 tbl vanilla
1.5 can milnot
8 eggs
1 pint half and half
3 tbl cinnamon
Directions:
Crumble 3/4 loaf of bread into 13X9" cake pan. Mix 3 cups sugar and 2 TBL cinnamon. In separate bowl, mix 1.5 cans milnot and 1 cup water. In another bowl, beat 8 eggs and 2 tbl vanilla. Add egg mixture to milnot mix and then add all to sugar mixture. Pour over bread crumbs and bake at 375 for 50 minutes. To make topping, mix 1/2 cup sugar and 1 tbl cinnamon together. Add 1 pint half and half and 1 tbl vanilla. Stir and then pour over warm bread individually.
(by Roma Bates)
Crockpot Tostidos
Ingredients:
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese
Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese
Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.
Snow Ice Cream
Ingredients:
1 can milnot
dash of salt
1 egg
1/4 cup powdered sugar (or substitute with 1/2 cup granulated sugar)
1/4 cup granulated sugar
1 tbl vanilla
1/2 gallon clean snow
Directions:
Mix all ingredients together.
1 can milnot
dash of salt
1 egg
1/4 cup powdered sugar (or substitute with 1/2 cup granulated sugar)
1/4 cup granulated sugar
1 tbl vanilla
1/2 gallon clean snow
Directions:
Mix all ingredients together.
Peanut Butter Pie
Ingredients:
1 cup powdered sugar
1/3 cup crunchy peanut butter
1 box vanilla pudding (Small box -- NOT instant)
1 baked pie shell (graham cracker crust)
Cool whip
Ingredients:
Mix powdered sugar and peanut butter until crumbly. Put 2/3 of peanut butter crumbs in bottom of pie shell. Cook pudding according to directions on package. Let cool. Stir 1 tbl crumbs into pudding. Pour pudding over crumbs in pie shell. Top with cool whip and sprinkle on remaining crumbs. COOL.
1 cup powdered sugar
1/3 cup crunchy peanut butter
1 box vanilla pudding (Small box -- NOT instant)
1 baked pie shell (graham cracker crust)
Cool whip
Ingredients:
Mix powdered sugar and peanut butter until crumbly. Put 2/3 of peanut butter crumbs in bottom of pie shell. Cook pudding according to directions on package. Let cool. Stir 1 tbl crumbs into pudding. Pour pudding over crumbs in pie shell. Top with cool whip and sprinkle on remaining crumbs. COOL.
Fudge from Mama
Ingredients:
2 cups sugar
1/2 stick butter
9 marshmellows, cut up
3/4 cup can milk
1 tsp vanilla
5 oz chocolate chips
Directions:
Boil sugar, butter, marshmellows, and milk for four minutes. Add vanilla and chocolate chips. Remove from heat. Stir until melted. Pour in greased pan.
2 cups sugar
1/2 stick butter
9 marshmellows, cut up
3/4 cup can milk
1 tsp vanilla
5 oz chocolate chips
Directions:
Boil sugar, butter, marshmellows, and milk for four minutes. Add vanilla and chocolate chips. Remove from heat. Stir until melted. Pour in greased pan.
Potato Salad
Ingredients:
14 to 15 small potatoes
Eggs
3/4 of 16 oz sour cream
1.5 cup miracle whip
sweet pickles
salt
pepper
sugar
Directions:
Boil potatoes and eggs. Add sour cream and miracle whip. Cut up and add pickles. Add salt, pepper, and sugar to taste.
14 to 15 small potatoes
Eggs
3/4 of 16 oz sour cream
1.5 cup miracle whip
sweet pickles
salt
pepper
sugar
Directions:
Boil potatoes and eggs. Add sour cream and miracle whip. Cut up and add pickles. Add salt, pepper, and sugar to taste.
JL's Baked Beans
Ingredients:
Small roast
1 cup chopped onion
1 cup green peppers
2-3 tbl chopped jalaepno pepper
1 cup sugar
2 large cans pork and beans -- rinsed and drained
Directions:
Cook small roast in crockpot overnight Bone meat and put into crockpot with broth. Add other ingredients. Continue cooking in crockpot for 3 hours. You can use a can of broth instead of broth from roast, or you can add a can of broth if the roast is lean and doesn't have too much broth.
Small roast
1 cup chopped onion
1 cup green peppers
2-3 tbl chopped jalaepno pepper
1 cup sugar
2 large cans pork and beans -- rinsed and drained
Directions:
Cook small roast in crockpot overnight Bone meat and put into crockpot with broth. Add other ingredients. Continue cooking in crockpot for 3 hours. You can use a can of broth instead of broth from roast, or you can add a can of broth if the roast is lean and doesn't have too much broth.
Pumpkin Bread
Ingredients:
1 cup corn oil
4 eggs
1 can pumpkin (1 lb)
3.5 cup flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
2 tsp baking soda
2 tsp salt
1/2 tsp clove
2/3 cup wter
Directions: Mix sugar, corn oil, eggs, and pumpking together. Sift and add remaining ingredients. Butter and flour loaf pan. Sprinkle sugar on top. Bake 1 hour to 1 hour and 15 minutes at 350.
1 cup corn oil
4 eggs
1 can pumpkin (1 lb)
3.5 cup flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
2 tsp baking soda
2 tsp salt
1/2 tsp clove
2/3 cup wter
Directions: Mix sugar, corn oil, eggs, and pumpking together. Sift and add remaining ingredients. Butter and flour loaf pan. Sprinkle sugar on top. Bake 1 hour to 1 hour and 15 minutes at 350.
Vegetable Square Pizza
Ingredients:
2 cans crescent rolls (8 oz sizes)
2 (8 oz) cream cheese
3/4 cup mayo
1 envelope hidden valley dressing
3/4 cup cauliflower
3/4 cup broccoli
3/4 cup carrots
3/4 cups celerly
3/4 cups cheddar cheese
Directions:
Spread crescent rolls onto large cookie sheet and bake 8-10 minutes. Cool completely. Mix mayo, cream cheese, and dressing. Spread over curst. Top with vegetables and cheese. Refrigerate for at least 3 hours, then cut into squares.
2 cans crescent rolls (8 oz sizes)
2 (8 oz) cream cheese
3/4 cup mayo
1 envelope hidden valley dressing
3/4 cup cauliflower
3/4 cup broccoli
3/4 cup carrots
3/4 cups celerly
3/4 cups cheddar cheese
Directions:
Spread crescent rolls onto large cookie sheet and bake 8-10 minutes. Cool completely. Mix mayo, cream cheese, and dressing. Spread over curst. Top with vegetables and cheese. Refrigerate for at least 3 hours, then cut into squares.
Pasta Salad
Ingredients:
16 oz package of noodles, cooked until tender
12 oz package of mixed vegetables (broccoli, cauliflower, carrots, etc) cooked in micro steamer until crisp
Viva Italian light dressing
garlic salt
Directions:
Mix pasta and vegetables together. Pour dressing to taste with garlic salt.
16 oz package of noodles, cooked until tender
12 oz package of mixed vegetables (broccoli, cauliflower, carrots, etc) cooked in micro steamer until crisp
Viva Italian light dressing
garlic salt
Directions:
Mix pasta and vegetables together. Pour dressing to taste with garlic salt.
Chicken Quesadillas
Ingredients:
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas
Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas
Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.
Poppyseed Bread
Ingredients:
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 cup sugar
2 eggs
1 cup cooking oil
1 cup milk
1 tbs poppy seeds
1 tsp vanilla flavoring
1 tsp almond flavoring
Directions:
Beat all ingredients 1-2 minutes with a wooden spoon. Pour into greased loaf pan at 350 for 1 hour. When bread is out of oven, ppour the following over (heat to boiling point): 1/4 cup orange juice and 2-3 tsp sugar.
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 cup sugar
2 eggs
1 cup cooking oil
1 cup milk
1 tbs poppy seeds
1 tsp vanilla flavoring
1 tsp almond flavoring
Directions:
Beat all ingredients 1-2 minutes with a wooden spoon. Pour into greased loaf pan at 350 for 1 hour. When bread is out of oven, ppour the following over (heat to boiling point): 1/4 cup orange juice and 2-3 tsp sugar.
Chicken Spaghetti
Ingredients:
1 10-12 oz pkg spaghetti
4-5 chicken breasts (cooked and cubed)
1 lb velveeta (cubed)
1 can cream of chicken
1 can cream of mushroom
1 can diced rotel tomatoes
1 can chicken broth
Directions:
Combine all ingredients except chicken. Heat until smooth. Add salt, pepper, and garlic powder to taste. Stir in chicken. Add 1 package of cooked spaghetti. Put in 11X14" casserole dish, bake at 350 for 45 minutes, covered. Sprinkle with cheddar cheese and bake uncovered and additional 15 minutes.
1 10-12 oz pkg spaghetti
4-5 chicken breasts (cooked and cubed)
1 lb velveeta (cubed)
1 can cream of chicken
1 can cream of mushroom
1 can diced rotel tomatoes
1 can chicken broth
Directions:
Combine all ingredients except chicken. Heat until smooth. Add salt, pepper, and garlic powder to taste. Stir in chicken. Add 1 package of cooked spaghetti. Put in 11X14" casserole dish, bake at 350 for 45 minutes, covered. Sprinkle with cheddar cheese and bake uncovered and additional 15 minutes.
Apple Crumb Cobbler
Ingredients:
6-8 medium sized apples
1 cup water
1 dunkin hines moist deluxe white cake mix
1 cup brown sugar
1/2 cup butter (melted)
1 teaspoon cinnamon
Directions:
Preheat oven to 350. Arranged peeled apple slices in 8X10" ungreased pan (or glass or corning ware). Pour water over apples. Combine cake mix, melted butter, cinnamon, and brown sugar. Mix until crumbly. Sprinkle crumb mixture over apples. Place pan on cookie sheet in oven. Bake 50-55 minutes. Serve with ice cream.
6-8 medium sized apples
1 cup water
1 dunkin hines moist deluxe white cake mix
1 cup brown sugar
1/2 cup butter (melted)
1 teaspoon cinnamon
Directions:
Preheat oven to 350. Arranged peeled apple slices in 8X10" ungreased pan (or glass or corning ware). Pour water over apples. Combine cake mix, melted butter, cinnamon, and brown sugar. Mix until crumbly. Sprinkle crumb mixture over apples. Place pan on cookie sheet in oven. Bake 50-55 minutes. Serve with ice cream.
Pecan Pie
Ingredients:
1 cup maple syrup
1/2 cup sugar
1/4 stick butter
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan
Directions:
Pour all ingredients into pie shell. Bake at 350 for 40-50 minutes or so (Great Grandma didn't include actual time, so guess!)
1 cup maple syrup
1/2 cup sugar
1/4 stick butter
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan
Directions:
Pour all ingredients into pie shell. Bake at 350 for 40-50 minutes or so (Great Grandma didn't include actual time, so guess!)
Cashew Chicken Casserole
Ingredients:
4 cups precooked chicken
1/2 cup onion and 1 cup celery sauted in 2 tbs butter
2 cup chicken broth
4 tbs soy suace
2 cans cream of chicken soup
3 cup precooked rice
Directions:
Mix chicken broth, soy sauce, cream of chicken, precooked rice together Mix with celery and onion. Bake 20-30 minutes at 350 in 9X13" pan. Add chinese noodles, cashews, and green onions. Bake another 5-10 minutes.
4 cups precooked chicken
1/2 cup onion and 1 cup celery sauted in 2 tbs butter
2 cup chicken broth
4 tbs soy suace
2 cans cream of chicken soup
3 cup precooked rice
Directions:
Mix chicken broth, soy sauce, cream of chicken, precooked rice together Mix with celery and onion. Bake 20-30 minutes at 350 in 9X13" pan. Add chinese noodles, cashews, and green onions. Bake another 5-10 minutes.
Sausage Rolls
Ingredients:
2 cups Bisquick
1 lb of sausage
1 block of Cracker Barrel cheese (mild)
Directions:
Combine Bisquick with raw sausage and mix well. Grate cheese, and add to sausage mixture. Roll into small balls and bake 10-15 minutes at 400.
2 cups Bisquick
1 lb of sausage
1 block of Cracker Barrel cheese (mild)
Directions:
Combine Bisquick with raw sausage and mix well. Grate cheese, and add to sausage mixture. Roll into small balls and bake 10-15 minutes at 400.
Never Fail Pie Crust
Ingredients:
2 cups flour
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup cold water
Directions:
Add salt to flour, then add oil and water. Stir with a fork until mixed. Roll between two pieces of waxed paper. Makes 1 large crust or small double crust. Bake in oven at 400.
2 cups flour
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup cold water
Directions:
Add salt to flour, then add oil and water. Stir with a fork until mixed. Roll between two pieces of waxed paper. Makes 1 large crust or small double crust. Bake in oven at 400.
BBQ Beef
Ingredients:
Medium Size roast
Water
Sauce:
1 cup ketchup
1 tsp chili powder
1 cup water
1 teaspoon worchestershire sauce
1/2 cup sugar
2 teaspoons regular mustard
Directions:
Cook a medium size roast all day in crock pot until tender (add less than 1 cup water). Remove fat and shred meat. Mix all of sauce ingredients and simmer for one hour. Add sauce to meat and simmer about a half hour.
Medium Size roast
Water
Sauce:
1 cup ketchup
1 tsp chili powder
1 cup water
1 teaspoon worchestershire sauce
1/2 cup sugar
2 teaspoons regular mustard
Directions:
Cook a medium size roast all day in crock pot until tender (add less than 1 cup water). Remove fat and shred meat. Mix all of sauce ingredients and simmer for one hour. Add sauce to meat and simmer about a half hour.
Orange Julius
Ingredients:
1 cup orange juice
1 cup water
1 egg white (from a large egg)*
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 heaping cup ice cream
Directions:
Combine all ingredients in a blender on high speed for 15-30 seconds. Makes 2 drinks.
*Egg whites make froth.
1 cup orange juice
1 cup water
1 egg white (from a large egg)*
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 heaping cup ice cream
Directions:
Combine all ingredients in a blender on high speed for 15-30 seconds. Makes 2 drinks.
*Egg whites make froth.
Rice Broccoli Casserole
Ingredients:
1/2 cup chopped onion
1 cup celery, chopped
3 cup uncooked rice
1 pkg chopped broccoli
2 cans cream of celery (or mushroom soup)
2 cans cream of chicken soup
1 large jar cheese whiz
paprika
Directions:
Saute onions and celery. Cook rice and broccoli separately. Mix the vegetables, add soup and cheese. Place rice in casserole dish (13X9). Pour vegetable mix over it and sprinkle with paprika. Bake at 375 for 20 min.
1/2 cup chopped onion
1 cup celery, chopped
3 cup uncooked rice
1 pkg chopped broccoli
2 cans cream of celery (or mushroom soup)
2 cans cream of chicken soup
1 large jar cheese whiz
paprika
Directions:
Saute onions and celery. Cook rice and broccoli separately. Mix the vegetables, add soup and cheese. Place rice in casserole dish (13X9). Pour vegetable mix over it and sprinkle with paprika. Bake at 375 for 20 min.
Pumpkin Seeds
Ingredients:
Butter
Seeds
Worchestshire sauce
Salt
Directions:
Fry all ingredients together until brown or burnt.
Butter
Seeds
Worchestshire sauce
Salt
Directions:
Fry all ingredients together until brown or burnt.
Peanut Clusters
Ingredients:
30 oz Spanish salted peanuts
1.5 white almond
18 oz chocolate chips
1 tsp vanilla
Directions:
Melt almond bark and chocolate chips in microwave. Stir several times. Add vanilla and add peanuts. Drop spoonfuls onto wax paper. Let set until chocolate is cool.
30 oz Spanish salted peanuts
1.5 white almond
18 oz chocolate chips
1 tsp vanilla
Directions:
Melt almond bark and chocolate chips in microwave. Stir several times. Add vanilla and add peanuts. Drop spoonfuls onto wax paper. Let set until chocolate is cool.
Ziploc Omelet
Ingredients:
2 eggs
Cheese
Ham
Onion
Green pepper
Tomato
Salsa
Other desired ingredients
Directions:
Add prepared ingredients to bag and shake. Get air out of bag and shake it up. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in large pot. Open bags and omelet will roll out easily.
May prepare in bag the night before.
2 eggs
Cheese
Ham
Onion
Green pepper
Tomato
Salsa
Other desired ingredients
Directions:
Add prepared ingredients to bag and shake. Get air out of bag and shake it up. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in large pot. Open bags and omelet will roll out easily.
May prepare in bag the night before.
Cheesy Pasta Casserole
Ingredients:
1.5 lbs boneless skinless chicken breasts. Cut into 1" pieces.
4 cups rotini pasta
1 pkg. (1 lb) Italian-style vegetable combo, thawed.
1 can (10 oz) rotel diced tomatoes and green chilies, undrained
3/4 lb velveeta pasteurized prepared cheese product. Cut in 1/2" cubes.
Directions:
Combine ingredients in 13X9. Cover with foil. Bake 40 minutes at 400. Let stand five minutes. Stir.
1.5 lbs boneless skinless chicken breasts. Cut into 1" pieces.
4 cups rotini pasta
1 pkg. (1 lb) Italian-style vegetable combo, thawed.
1 can (10 oz) rotel diced tomatoes and green chilies, undrained
3/4 lb velveeta pasteurized prepared cheese product. Cut in 1/2" cubes.
Directions:
Combine ingredients in 13X9. Cover with foil. Bake 40 minutes at 400. Let stand five minutes. Stir.
Lasagna
Ingredients:
Large package of noodles (12 oz)**
3 lbs hamburger meat
2 cans diced tomatoes (Basil, garlic, and oregono. 28oz each)
2 cans Italian tomatoes (29 oz each)
Lg can tomato paste (12 oz)
1 small can tomato sauce (8 oz or smaller)
1 tsp sugar
1/2 tsp baking powder
salt and pepper
Big bag of mozzerella cheese
3 to 4 large containers of cottage cheese
parmesian
Directions:
Brown meat and onion flakes; drain. Add 4 cans tomatoes, tomato paste, sauce, sugar, soda, salt, and pepper. Simmer for four hours. Arrange noodles, cottage cheese, meat sauce, and cheese. Repeat layer. Bake at 350 for 1 to 1/5 hours.
**Recipe is double. Makes two casserole dishes.
Large package of noodles (12 oz)**
3 lbs hamburger meat
2 cans diced tomatoes (Basil, garlic, and oregono. 28oz each)
2 cans Italian tomatoes (29 oz each)
Lg can tomato paste (12 oz)
1 small can tomato sauce (8 oz or smaller)
1 tsp sugar
1/2 tsp baking powder
salt and pepper
Big bag of mozzerella cheese
3 to 4 large containers of cottage cheese
parmesian
Directions:
Brown meat and onion flakes; drain. Add 4 cans tomatoes, tomato paste, sauce, sugar, soda, salt, and pepper. Simmer for four hours. Arrange noodles, cottage cheese, meat sauce, and cheese. Repeat layer. Bake at 350 for 1 to 1/5 hours.
**Recipe is double. Makes two casserole dishes.
Kathy's Pasta
Ingredients:
1 package bow tie pasta (16 oz)
1 package Italian sausage
garlic powder
onion flakes (May alternate with real onions.)
1 can diced Italian tomatoes (15 oz, with juice)
1/2 pt. cream
parsley
shredded parmesian cheese (or three cheeses)
Directions:
Brown Italian sausage, garlic, and onion. Add tomatoes. Bring to a boil and then simmer a few minutes. Add cream and cook until it thickens. Pour over cooked pasta. Sprinkle parsley and cheese over and stir.
1 package bow tie pasta (16 oz)
1 package Italian sausage
garlic powder
onion flakes (May alternate with real onions.)
1 can diced Italian tomatoes (15 oz, with juice)
1/2 pt. cream
parsley
shredded parmesian cheese (or three cheeses)
Directions:
Brown Italian sausage, garlic, and onion. Add tomatoes. Bring to a boil and then simmer a few minutes. Add cream and cook until it thickens. Pour over cooked pasta. Sprinkle parsley and cheese over and stir.
Salsa
Ingredients:
1 medium onion, diced
2 cloves garlic, smashed
Juice of 1/2 of lime
1 (15 oz) can diced tomatoes
1 tbsp chipotle dressing
2/3 tbsp fresh cilantro
Directions:
Mix all ingredients and chill.
1 medium onion, diced
2 cloves garlic, smashed
Juice of 1/2 of lime
1 (15 oz) can diced tomatoes
1 tbsp chipotle dressing
2/3 tbsp fresh cilantro
Directions:
Mix all ingredients and chill.
Chicken Dip
Ingredients:
1 can canned chicken
1 can cream of chicken soup
1 8oz cream cheese
Jalepeno peppers to taste
Directions:
Heat all ingredients in microwave about 2-3 minutes.
1 can canned chicken
1 can cream of chicken soup
1 8oz cream cheese
Jalepeno peppers to taste
Directions:
Heat all ingredients in microwave about 2-3 minutes.
Mexican Chicken Casserole
Ingredients:
1/4 cup milk
1 jar med picante sauce
2 cans cream of chicken
2 can chicken
Doritos
Cheese
Directions:
Mix together milk, picante sauce, and cream of chicken. Layer bottom of cake pan with Doritos, then add 1/2 of picante mixture, then 1/2 of chicken. Add 1/2 of cheese. Repeat layers. Leaves cheese layer on top layer, making sure all doritos are completely covered to keep them from burning. Bake at 350 for 15-20 minutes.
1/4 cup milk
1 jar med picante sauce
2 cans cream of chicken
2 can chicken
Doritos
Cheese
Directions:
Mix together milk, picante sauce, and cream of chicken. Layer bottom of cake pan with Doritos, then add 1/2 of picante mixture, then 1/2 of chicken. Add 1/2 of cheese. Repeat layers. Leaves cheese layer on top layer, making sure all doritos are completely covered to keep them from burning. Bake at 350 for 15-20 minutes.
Chicken Salad
Ingredients:
2 cups diced cooked chicken (3-4 breasts)
1/2 cup finely chopped celerly
1/2 cup mayo
1/2 tsp salt
1 T vinegar
2 tsp sugar
1/4 cup red seedless grapes, quartered (optional)
Directions:
Mix all ingredients together and chill.
2 cups diced cooked chicken (3-4 breasts)
1/2 cup finely chopped celerly
1/2 cup mayo
1/2 tsp salt
1 T vinegar
2 tsp sugar
1/4 cup red seedless grapes, quartered (optional)
Directions:
Mix all ingredients together and chill.
Breakfast Pizza
Ingredients:
1 lb bulk sausage or bacon
1 package of 8 refrigerated crescent rolls
1 cup frozen, loose-packed hashed browns
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 tbsp parmesan cheese
Directions:
Brown sausage; drain. Separate crescent roll dough into triangles. Place on 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle parmesan cheese over all. Bake at 375 for 25 to 30 minutes.
May substitute sausage with one pound of bacon, fried and crumbled. May also use different types of cheese. If using cooking sheet, double all ingredients except for meat. Must stretch crescent rolls to cover entire pan.
1 lb bulk sausage or bacon
1 package of 8 refrigerated crescent rolls
1 cup frozen, loose-packed hashed browns
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 tbsp parmesan cheese
Directions:
Brown sausage; drain. Separate crescent roll dough into triangles. Place on 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle parmesan cheese over all. Bake at 375 for 25 to 30 minutes.
May substitute sausage with one pound of bacon, fried and crumbled. May also use different types of cheese. If using cooking sheet, double all ingredients except for meat. Must stretch crescent rolls to cover entire pan.
Chocolate Chip Pie
Ingredients:
12 oz chocolate chips
2 eggs
1 stick butter
1 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup nuts
Directions:
Mix sugar and flour together. Melt butter and cool. Put eggs into butter, and then vanilla, sugar, and flour. Add nuts and chips to unbaked 10" pie shell. Bake at 350 for 40 minutes.
12 oz chocolate chips
2 eggs
1 stick butter
1 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup nuts
Directions:
Mix sugar and flour together. Melt butter and cool. Put eggs into butter, and then vanilla, sugar, and flour. Add nuts and chips to unbaked 10" pie shell. Bake at 350 for 40 minutes.
Fruit Kabobs
Ingredients:
Strawberries
Pineapple chunks
Bananas
Almond bark
Directions:
Cut the top stem and bottom off of strawberries. Layer strawberry, pineapple, and banana on wooden skewer stick. Spritz with pineapple juice and drizzle with almond bark.
Strawberries
Pineapple chunks
Bananas
Almond bark
Directions:
Cut the top stem and bottom off of strawberries. Layer strawberry, pineapple, and banana on wooden skewer stick. Spritz with pineapple juice and drizzle with almond bark.
Hamburger Pie
Ingredients:
2 lb hamburger
salt
pepper
chili powder
Cheese (shredded or sliced)
1 package of cornbread
Directions:
Brown hamburger meat. Season it with salt, pepper, and chili powder to taste. Drain meat and pour into casserole dish. Put whatever kind of cheese that you might like on top of hamburger. Mix 1 package of cornbread according to directions. Pour on top of cheese. bake at 400 degrees for 15-20 minutes or until golden brown.
2 lb hamburger
salt
pepper
chili powder
Cheese (shredded or sliced)
1 package of cornbread
Directions:
Brown hamburger meat. Season it with salt, pepper, and chili powder to taste. Drain meat and pour into casserole dish. Put whatever kind of cheese that you might like on top of hamburger. Mix 1 package of cornbread according to directions. Pour on top of cheese. bake at 400 degrees for 15-20 minutes or until golden brown.
Lemon Jello Cake
Ingredients:
Lemon or yellow cake mix
3/4 cup liquid shortening
1 TBL lemon extract
1 (3 oz) pkg lemon jello
4 eggs
2 cups powdered sugar for glaze
5 tbl lemon juice for glaze
Directions:
Dissolve jello in 1 cup boiling water and cool. Blend cake mix with liquid shortening, add extract and eggs. Add cooled jello, mix well. Bake at 350 for 35-40 minutes. For glaze, mis lemon juice and sugar and pour over hot cake.
(By Nancy Herrin)
Lemon or yellow cake mix
3/4 cup liquid shortening
1 TBL lemon extract
1 (3 oz) pkg lemon jello
4 eggs
2 cups powdered sugar for glaze
5 tbl lemon juice for glaze
Directions:
Dissolve jello in 1 cup boiling water and cool. Blend cake mix with liquid shortening, add extract and eggs. Add cooled jello, mix well. Bake at 350 for 35-40 minutes. For glaze, mis lemon juice and sugar and pour over hot cake.
(By Nancy Herrin)
Lazy Cherry Cake
Ingredients:
White cake mix
2 cans cherry pie filling
20 oz can crushed pineapple
1 stick butter
chopped nuts (approximately 2 cans or 10 oz)
Directions:
Mix cherry filling with pineapple (include juice from pineapple). Sprinkle cake mix on top. Slive butter and place on top of cake mix. Sprinkle on chopped nuts. Bake at 350 for 45-50 minutes in 9X13" pan.
(By Roma Bates)
White cake mix
2 cans cherry pie filling
20 oz can crushed pineapple
1 stick butter
chopped nuts (approximately 2 cans or 10 oz)
Directions:
Mix cherry filling with pineapple (include juice from pineapple). Sprinkle cake mix on top. Slive butter and place on top of cake mix. Sprinkle on chopped nuts. Bake at 350 for 45-50 minutes in 9X13" pan.
(By Roma Bates)
Oreo Bites
Ingredients:
1 bag oreo cookies (1 lb, 2 oz)
8 oz cream cheese
almond bark
Directions:
Melt cream cheese and mix with crushed cookies (may crush in food processor). Chill mixture in freezer for 30 min and then roll in small balls. Dip in almond bark and place on wax paper.
1 bag oreo cookies (1 lb, 2 oz)
8 oz cream cheese
almond bark
Directions:
Melt cream cheese and mix with crushed cookies (may crush in food processor). Chill mixture in freezer for 30 min and then roll in small balls. Dip in almond bark and place on wax paper.
Hot Fudge Pudding Cake
Ingredients:
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup milk
2 TBL shortening (melted)
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa plus 2 TBL
1 3/4 cup hot water
Directions:
Sift flour, baking powder, salt, sugar, and 2 TBL cocoa. Stir in milk and shortening. Blend in nuts. Spread over 9X9 pan. Sprinkle with brown sugar and cocoa. Pour hot water over entire batter. Bake at 350 for 45 minutes.
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup milk
2 TBL shortening (melted)
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa plus 2 TBL
1 3/4 cup hot water
Directions:
Sift flour, baking powder, salt, sugar, and 2 TBL cocoa. Stir in milk and shortening. Blend in nuts. Spread over 9X9 pan. Sprinkle with brown sugar and cocoa. Pour hot water over entire batter. Bake at 350 for 45 minutes.
Puppy Chow
Ingredients:
2 cups chocolate chips (12 oz package)
1/2 cup butter
1 cup smooth peanut butter
12 oz Crispix
3 cups powdered sugar
Directions:
Microwave chocolate chips, butter, and peanut butter until melted. Stir often. Add in cereal, making sure to cover as much as possible. Place powdered sugar in clean trash bag. Add cereal mixture to bag and shake. Spread well over wax paper.
2 cups chocolate chips (12 oz package)
1/2 cup butter
1 cup smooth peanut butter
12 oz Crispix
3 cups powdered sugar
Directions:
Microwave chocolate chips, butter, and peanut butter until melted. Stir often. Add in cereal, making sure to cover as much as possible. Place powdered sugar in clean trash bag. Add cereal mixture to bag and shake. Spread well over wax paper.
Macaroni Salad
Ingredients:
4 1/2 cups cooked macaroni (kept warm)
3/4 c mayonnaise
1/4 c sourcream
3 Tbl sweet pickle relish
1 medium sweet red pepper (diced)
1 medium green pepper (diced)
1 medium carrot (diced)
1/4 c red onion (minced)
1/8 tsp salt or to taste
1/8 tsp pepper or to taste
Directions:
While macaroni is still warm, place in a large bowl. Add mayo, sour cream and relish. toss to coat. Add peppers, carrot and onion. Toss to combine. Season to taste with salt and pepper. Serve warm or chilled
4 1/2 cups cooked macaroni (kept warm)
3/4 c mayonnaise
1/4 c sourcream
3 Tbl sweet pickle relish
1 medium sweet red pepper (diced)
1 medium green pepper (diced)
1 medium carrot (diced)
1/4 c red onion (minced)
1/8 tsp salt or to taste
1/8 tsp pepper or to taste
Directions:
While macaroni is still warm, place in a large bowl. Add mayo, sour cream and relish. toss to coat. Add peppers, carrot and onion. Toss to combine. Season to taste with salt and pepper. Serve warm or chilled
Mexican Layer Dip
Ingredients:
1 can of beans
3/4 cup sharp cheddar
3/4 cup monterey jack
1 cup pico de gallo
1 can black olives
1 cup guacamole
1 cup sour cream
tabasco sauce
ground cumin
1 can diced green chiles
Directions:
Heat refried beans on low heat. Add several dashes of tabasco and ground cumin. Add diced green chiles and stir.
Spread beans on bottom of dish. Sprinkle sharp cheddar and then put sour cream on it. Add guacomole. Add monterey jack. Sprinkle black olives, and then add pico de gallo.
1 can of beans
3/4 cup sharp cheddar
3/4 cup monterey jack
1 cup pico de gallo
1 can black olives
1 cup guacamole
1 cup sour cream
tabasco sauce
ground cumin
1 can diced green chiles
Directions:
Heat refried beans on low heat. Add several dashes of tabasco and ground cumin. Add diced green chiles and stir.
Spread beans on bottom of dish. Sprinkle sharp cheddar and then put sour cream on it. Add guacomole. Add monterey jack. Sprinkle black olives, and then add pico de gallo.
Southwestern Taco Pot Pie
Ingredients:
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions (If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Directions:
Preheat the oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions (If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Directions:
Preheat the oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
Jalepeno Chicken Enchiladas
Ingredients:
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)
Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan
Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.
Bake at 350 degrees for 40-45 minutes.
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)
Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan
Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.
Bake at 350 degrees for 40-45 minutes.
Captain Crunch Chicken
Ingredients:
CAP'N CRUNCH CHICKEN
2 1/2 cups Captain Crunch Cereal
1 cup Cornflakes
1 Egg
1/2 cup Milk
1/2 cup Flour
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Black pepper
2 pounds Chicken breast, cut in 1-oz. tenders
Vegetable oil for frying
Directions:
Preparation
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper; set aside
Dip the chicken in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce.
CAP'N CRUNCH CHICKEN
2 1/2 cups Captain Crunch Cereal
1 cup Cornflakes
1 Egg
1/2 cup Milk
1/2 cup Flour
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Black pepper
2 pounds Chicken breast, cut in 1-oz. tenders
Vegetable oil for frying
Directions:
Preparation
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper; set aside
Dip the chicken in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce.
Santa Fe Spinach Dip
Ingredients:
1 medium onion chopped
2 cans spinach (drained)
1 small can plum tomatoes chopped
1 can (4 oz. size) green chiles chopped and drained
1 package (8 oz. size) cream cheese
1 cup half/half
10 ounces grated Monterey jack
1 tablespoon red wine vinegar
2 tablespoons sour cream
salt and pepper to taste
1 medium onion chopped
2 cans spinach (drained)
1 small can plum tomatoes chopped
1 can (4 oz. size) green chiles chopped and drained
1 package (8 oz. size) cream cheese
1 cup half/half
10 ounces grated Monterey jack
1 tablespoon red wine vinegar
2 tablespoons sour cream
salt and pepper to taste
Directions:
Saute onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400F oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.
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