If you like egg rolls, this is amazing.


I bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced
Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference.

BACON, EGG, AVOCADO AND TOMATO SALAD


1 avocado, cut in chunks (about 3 ounces) 
2 hard boiled eggs, cut in chunks 
1 small tomato, cut in chunks (about 2 3/4 ounces or one small Roma tomato) 
2 strips bacon, cooked and crumbled
Salt and pepper, to taste

Gently combine everything but try not to break up the chunks of avocado and egg too much. Eat at once.

Makes 1 serving

Per Serving: 404 Calories; 31g Fat; 21g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs.

Brussel Sprouts with Bacon and Mushrooms


Ingredients:
3 strips bacon, chopped
1/3 cup, chopped onion
1 cup, sliced mushrooms
1 Tbsp.butter
12 ounces of frozen brussel sprouts, thawed and sliced in half
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
salt to taste
Procedure:
In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over medium high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan. Once melted, add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.

Low Carb Mexican Chicken


Ingredients:
2 pound boneless chicken breast
1 package taco seasoning
salt to taste
1 10 oz can enchilada sauce
1 cup cheddar cheese, shredded
6 green onions, chopped

Directions:
1 - Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.
2 - Sprinkle taco seasoning and salt to taste over chicken and mix by hand.
3 - Saute chicken in skillet until done.
4 - Add enchilada sauce and stir well.
5 - Pour chicken mixture into greased 9 x 13 baking dish.
6 - Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.
7 - Scatter green onions over top. Can be served with refried beans, Spanish rice, green salad

Peppered Cabbage


1/16 teaspoon oregano
1/8 teaspoon salt
1/2 teaspoon cajun seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 cabbage, cut in small pieces
1 tablespoon chopped jalapeno pepper
1/8 cup butter
1/3 cup chopped onion
1/3 cup chopped bell pepper
Directions
Combine all ingredients except butter in a bowl.
Melt the butter over low heat in a large saucepan.
Stir in the cabbage mixture.
Cook, stirring occasionally, for 8-10 minutes.

Veggie Cream Cheese Stuffed Celery


8 stalks celery, cut into 3-inch pieces washed and dried well (very important)
2 (8 ounce) packages cream cheese, room temperature
1 -2 tablespoon milk
1 (1 1/4 ounce) packet dry vegetable soup mix, I used Knorr's
DIRECTIONS

Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT).
Cut into 3" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture.
Add Vegetable Soup dip mix, and mix well.
Stuff celery with cream cheese mixture.
Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours.
Serve.

Zucchini-Pineapple Loaf Cake


INGREDIENTS
YIELD
2 loaf cakes

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1⁄4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) canwell drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1⁄2 teaspoon baking powder
2 teaspoons cinnamon
3⁄4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

DIRECTIONS

Set oven to 350 degrees (second lowest rack).
Grease two 9 x 5-inch loaf pans, or mini loaf pans.
In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
Add the chopped nut and raisins; stir to combine.
Divide the batter evenly between two greased and floured 9x5 loaf pans.
Bake for 1 hour or until cake tests done.
Cool in pans for 10 minutes before removing.
Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
Bake at 350 degrees for 24-30 minutes.
courtesy of food. com

Paula Deen's Pumpkin Bars


INGREDIENTS 
Makes24-48 Bars
4 eggs
1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350°F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan.
Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined.
Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
food. com

Amish Friendship Bread


First you will need to make the starter for the bread.
This will take 10 days.

Ingredients:
2 ¼ tsp. (1 package) active dry yeast
¼ C water
1 C flour
1 C sugar
1 C warm milk
Do Not Use Metal Bowl Or Metal Utensils

Day 1

Combine yeast and water, and let sit for 10 minutes.
In a 2 quart plastic, glass, or ceramic container, or in a gallon
Size zip lock bag, combine sugar and flour. Mix well. Add to
This the milk and yeast mixture. If using a bowl, mix ingredients well
And cover loosely. If using zip lock bag, seal tightly and squish bag
Until well mixed. Leave on a counter; do not refrigerate mixture
During fermentation process.

Days 2-4

Stir starter with wooden spoon, or squish bag daily.
If using a bag, open to let air out and reseal.

Day 5

Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
Mix well.

Days 6-9

Stir starter with wooden spoon or squish bag daily.

Day 10
Stir in 1&1/2 cup flour, 1&1/2 cup sugar, and 1&1/2 cup milk. Mix well.
Remove 2 cups starter mixture to make your bread ( recipe follows),
And keep one for yourself to start process again.
Divide the remainder starter mixture into 1 cup portions to give
To friends along with a copy of this recipe, or store in the refrigerator and begin the 10 day process over again skipping day 1, starting at day 2.
You can freeze the starter in 1-cup measures for later use.
Frozen starter takes 3 hours at room temperature to thaw before using.
If the starter isn’t passed on the 10th day be sure to date the bag so the friend
Can determine where they are in the process.

Amish Friendship Bread

1 cup starter
1 cup oil
3 beaten eggs
½ cup milk
1/2 tsp. vanilla extract
2 cup flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
1 large package vanilla instant pudding mix
nuts, optional
raisins, optional
dates, optional
cinnamon sugar

In a large non metallic bowl combine starter, oil, eggs, milk and vanilla.

In a separate bowl combine flour, sugar, baking powder, baking soda, salt
cinnamon , and vanilla pudding mix. Add to starter mixture, and mix well.
At this point add your nuts, raisins, or dates. About 1 cup total.

Grease 2 loaf pans and sprinkle bottoms liberally with the cinnamon sugar.
Pour the batter into loaf pans, and sprinkle with more cinnamon sugar.
Bake 325* for 1 to 1 ½ hrs or until toothpick inserted in the middle comes out clean. Cool 10 minutes before removing from pan.
Options:

Chocolate Bread- Omit the Cinnamon & Vanilla Pudding
Add 2 tsp Cocoa
1 Cup Chocolate Chips
1 Large Box Instant Chocolate Pudding

Lemon Poppy Seed Bread- Omit Cinnamon & Vanilla Pudding Mix
Add 1 Large Box Instant Lemon Pudding
1 Tbsp Poppy Seeds

To make 2 different loaves, omit cinnamon & large box of pudding, divide dough in half. Use a small box of instant pudding mix of choice per loaf.

Mississippi Comeback Sauce


Makes a pint jar full.

- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Tabasco sauce
- 1/4 cup olive oil
- juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”.

Use on EVERYTHING (except cheerios)!

How To Make Icebox Pickles


6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

Best Banana Bread



Ingredients...
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Directions
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.

Buffalo Chicken Bacon Ranch Cheese Fries Recipe


1 lb fries
1/2 cup shredded cheese
1/2 cup cooked shredded chicken
1/4 cup buffalo sauce
3 tbsp blue cheese or Ranch
3 strips of bacon, crumbled

Cook according to the package or make your own from slicing and frying potatoes. In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and a little Ranch. Microwave for 30 seconds. Mix well. Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, bacon, and layer with remaining cheese. Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly. 

Reeses Peanut Butter Cup Cake


For the Cake:
1 box chocolate cake mix (I used devils food cake)
Ingredients listed on cake box

Prepare cake mix according to package directions. Pour batter into two 9 inch greased and floured round cake pans. Bake according to package directions. Let cool for 10 minutes in cake pan, then run a knife around the edges and transfer to a cooling rack to cool completely.

While the cake is cooling, prepare the filling.

FILLING:
1 cup semi sweet chocolate chips
1 cup heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk together until the chocolate is melted and it is combined. Then Whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

When cake and filling are cooled, spread the filling with the peanut butter cups in it on top of one of the cakes. Place the other cake on top of the filling. Using the reserved filling (without the peanut butter cups) spread a thin layer on the entire outside of the cake. Place in the fridge until the fudge is set and firm to the touch.

Now prepare the frosting.

FROSTING:
1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Cream together the butter and peanut butter. Add the vanilla, then the sugar and beat until fluffy.

Spread the peanut butter frosting over the whole cake. Decorate with peanut butter cups.

Corn Casserole


1 (15.25 ounce) can whole kernel corn, with liquid 
1 (14.75 ounce) can cream style corn 
1 cup small uncooked seashell pasta
1/2 cup butter, cut into pieces 
1 cup cubed processed cheese

How to make it

Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

3-Ingredient Cream Cheese Biscuits


ingredients

8 ounces full fat cream cheese, softened
cup butter, softened
1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.

Instructions

Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
They're best eaten fresh and warm!



Chicken Pot Pie Bubble Up Casserole


2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits


How to make it :

In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
Remove from oven and serve!!

Million Dollar Dip


5 green onions,chopped
8 oz cheddar cheese,shredded
1 1/2 cups mayonnaise
1/4 cup real bacon bits
1/4 cup slivered almonds opt


How to make it :

Mix the onions,cheese,mayo,bacon bits and silvered almonds together.Chill for 2 hours.Serve with favorite crackers.

Fudge Pie


2/3 cup evaporated milk
1/2 (12-oz.) package semisweet chocolate morsels
2 tablespoons butter
1 cup sugar
2 tablespoons all-purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon salt
1 cup chopped pecans
1 pie crust unbaked

Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with fresh whipped cream. 

Easy Smothered Chicke


Ingredients
6 medium potatoes
6 boneless, skinless chicken tenders
1 small onion, sliced
1 - 10oz can of Campbell's cheddar cheese soup
1 1/4 cup milk
6-8 slices of bacon, chopped up and cooked with drippings reserved
1/2 cup - 1 cup of cheese depending on how much you want
salt and pepper

Whisk soup and milk until smooth. Save 1 cup of cheese and soup mixture and set aside to use later.
Wash and peel potatoes then cut into thin slices ( I did mine about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Now you want to layer a single layer of potato slices along the bottom and then top with 1/3 of the soup mixture. Season potatoes with salt and pepper. Do this 3 times, so you have three layers with potatoes, each topped with some of the soup mixture and seasoned with salt and pepper. Top potatoes with sliced onion. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes.
Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
Season chicken tenderloins with salt and pepper, then sauté in bacon drippings over medium-high heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set aside.
Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.
Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly.




Chicken Enchilada Dip Roll-Ups


Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin (I leave this out as I don't care for cumin)
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas ( use low carb instead)

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Perfect Pasta Salad



Ingredients...

1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb cubed provolone cheese (optional)
1/2 lb sliced pepperoni
1/2 cup sliced black olives

DRESSING
3/4 cup pompeian extra virgin olive oil
3/4 cup pompeian red wine vinegar ( this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Directions
Mix together dressing first and set aside until sugar is dissolved completely.
Cook pasta according to box directions and rinse under cold water until cool.
Slice the sliced pepperoni circles in half and separate slices.
Mix together with pasta and chopped items, except the provolone cheese.
Pour dressing over it all and mix well.
Chill well.
Add provolone cheese to salad before serving, otherwise it gets soggy.
You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
Some people like it moist, others on the drier side.
This is guaranteed not to last long before it is completely devoured!
Enjoy!

Oven Baked Parmesan Potatoes


6 large potatoes
1⁄2 cup butter, melted
3⁄4 cup parmesan cheese
1 teaspoon pepper
1 teaspoon cumin
Source food.com

Peel and cut potatoes in 2 inch pieces.
Melt butter in lg bowl in microwave.
Combine cheese, pepper, and cumin in a paper bag.
Roll potatoes in butter.
Shake potatoes in cheese mixture.
Place on baking sheet.
Bake uncovered at 350 for 55-60 min, turning once.

CHOCOLATE PEANUT BUTTER BALLS


1 stick softened butter
Approx. 1 lb. confectioners' sugar
1 3/4 c. JIF peanut butter (1 18 oz. jar works!)
1 tsp. vanilla
1 tbsp. vegetable shortening
1 (12 oz. package) semi-sweet chocolate chips
Mix peanut butter, butter, and vanilla together in a large bowl - adding confectioners' sugar until proper consistency is reached.
Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.
Melt chips and shortening together in top of double boiler.
Keep chocolate mixture in double boiler over low heat while you dip each candy.
Using a toothpick, dip each ball, covering about 3/4 of candy. Place candy on sheet to cool.

French Dip Roast (Crock Pot)


Ingredients
1 large onion, quartered and sliced
1 (3 lb) beef roast, fat trimmed
1/2 cup water
1 (1 ounce) package au jus mix
1/8 teaspoon seasoned pepper


Directions
Place onion in crock pot.
Place meat on top of onion.
In a small bowl, stir water, au jus mix and seasoned pepper until blended.
Pour over roast.
Cover and cook on High for 5 to 6 hours; or on Low for 10 to 12 hours, or until tender.
Remove meat from liquid.
Let stand for five minutes before thinly slicing across grain.
Strain liquid and make gravy.

Texas Roadhouse Rolls


Shhhhhh....I got the recipe for those yummy Texas Roadhouse Rolls.

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm...
3 Tbl. of melted butter, slightly cooled...
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

Crock-Pot Chicken and Stuffing


Ingredients
1 lb skinless chicken breast half
1 (6 ounce) packages Stove Top stuffing mix
1/2 cup water
1 (10 ounce) cans cream of mushroom soup, condensed ( 98% fat-free type )
1 cup fat-free chicken broth


Directions
Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours.


Hamburger Potato Cheese Casserole


Ingredients 
5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

Directions
1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

2.Preheat oven to 350.

3.Brown hamburger and onion.

4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).

5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

6.Make Cheese sauce:.

7.Melt 3 T butter in saucepan over med-high heat.

8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.

9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.

10.Reduce heat, stir till thickened and bubbly.

11.Remove from heat and add shredded cheddar. Stir until cheese melts.

12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.

13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

14.Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

15.My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).

White Chocolate Fudge


Ingredients
2 (3 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted...
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted

Directions
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.

Impossible Pie


All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!

This has a coconut vanilla taste like a coconut cream pie.

Ingredients:

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions:
Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.

Grab a fork and RUN because it won't last long!!

Easy Breakfast Casserole


1/2 lb. breakfast sausage
3 green onions, chopped whites and greens
4 eggs
1/2 C. milk
3 frozen shredded hash brown patties
1 1/4 C. shredded Colby jack cheese
Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9x9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 minutes.

Grilled Chicken Breast with Creamy Red Pepper Sauce


Ingredients
4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine ( or vermouth)
2 tablespoons chopped fresh parsley
Directions
While chicken breasts are grilling, prepare sauce.
Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
Meanwhile, measure into blender the cream cheese, sour cream and wine.
Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
Serve over chicken; garnish with parsley.

PULL-APART GARLIC BREAD


INGREDIENTS:
1 roll (or 2) of Grand sized biscuits
1/2 stick of REAL butter
Garlic powder
Parsley

DIRECTIONS:
Cut each biscuit into quarters.
Place quartered biscuits in a large bowl.
In another small bowl melt butter in the microwave.
Add enough garlic and parsley to taste great.
Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated.
Place butter coated biscuit quarters in a Bundt pan, piece by piece.
Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM!
Bake at 350 degrees until well browned... About 25 minutes.
Place a plate over the Bundt pan and flip.
That's all there is to it! Serve and enjoy!

Chicken Lombardy


Ingredients:
8 oz package(s) sliced fresh mushrooms...
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala (wine)
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
~Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
~Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
~Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
~Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

My Mamas Famous Goulash


This is such an EASY recipe! Only 4 ingredients!! This only costs about $5.00 and feeds up to EIGHT people! Great leftovers too!!

Ingredients
1 lb ground beef
1 medium onion (chopped)
1 can diced tomatoes (14.5 oz)
1 bag large elbow noodles (cooked) I only use about 1/3 of the bag
Salt & Pepper to taste

Directions

Brown ground beef and onions together in a big ole pot
Add salt & pepper
Add can of tomatoes with juice
Add cooked noodles

Let simmer on low for about 20 minutes to let the flavors mingle, stir every couple minutes!

Enjoy!!

Supreme Pizza Pasta Salad


Kids love this salad. Makes a nice, cool summer lunch. You can leave out the olives and peppers if desired."

INGREDIENTS
8 ounces mafalda pasta or 8 ounces rotini pasta, cooked, drained and cooled
1/2 cup sliced green onion
2 cups grape tomatoes, halved
1 (2 1/4 ounce) cans sliced black olives, drained
1 green pepper, chopped
3/4 lb mozzarella cheese, cut into 1/2 " cubes
1 cup sliced pepperoni
1 cup diced ham
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 cup reduced-fat Italian salad dressing ( or more or less, depending on desired moistness)

DIRECTIONS

In a large bowl, combine all ingredients except dressing. Toss to mix well.
Gradually pour in salad dressing. Toss to coat well.

Festive Dip


1 red pepper, seeded & diced
2 jalapenos- seeded & diced
2 cups frozen corn, or 1 can of corn (drained)
1/2 can diced olives,drained
1 (16 oz) pkg cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix.
Mix the ranch dip mix with the
cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese.
Serve with Wheat thin crackers or raw veggies, chips, etc.

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