Sour Cream Corn Bread

Ingredients:

1 cup self rising flour

1 cup yellow cornmeal
2 tbsp. sugar
½ tsp. salt
1 egg beaten
1 cup sour cream
1/3 cup milk
2 tbsp. butter or margarine, melted
1 tsp. dried minced onions

Directions:

Combine all DRY ingredients in a bowl; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8 inch square baking pan. Bake at 400 degrees for 20-25 minutes

Broccoli Casserole

Ingredients:

2 (10 ounce) packages frozen broccoli, cooked and drained

1 cup mayonnaise

1 cup grated sharp cheddar cheese

1 can condensed cream of mushroom soup

2 eggs, lightly beaten

2 cups crushed crackers

2 tbsp. butter, melted

Directions:

　

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with spoon. Place the mixture in the baking dish. Top with the crushed crackers and pour melted butter evenly over the crackers.

Bake for 35 minutes or until set and browned.

Crock Pot Taco Soup

Ingredients:

1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

Directions:

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.               
 
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Corn, Cucumber & Tomato Toss Up

Ingredients:

1/4 cup olive oil

2 -3 tablespoons red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt (or more to taste)

1/2 teaspoon pepper

2 tablespoons chopped cilantro

2 cups fresh corn , cooked and cooled

3 large tomatoes , seeded and diced

2 medium cucumbers , seeded and diced

1/2 cup diced red onion (optional)

Directions:

For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.

For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).

Pour dressing over salad and toss to coat.

 

Chop Salad

Ingredients:

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (I suggest Ranch or Blue Cheese)

Directions:

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.

Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.

Banana Pudding

Ingredients:

3 1/2 tbsp. flour
1 1/3 cups. sugar
1 tsp. vanilla extract
1 cups. lemon juice
Dash of salt
Milk or Half & Half
Six eggs
Six to eight bananas
1 box of Vanilla Wafers

Directions:

 Mix dry ingredients together in non-stick pan. Separate egg whites from egg yolks. Beat six egg yolks with three cups of milk or Half & Half. Add to dry ingredients in pan, mixing slowly.

Cook over medium heat, stirring frequently. Add 1 teaspoon of vanilla extract while cooking. Stir until somewhat thick.

Take bananas and vanilla wafers and layer in bowl. Sprinkle each layer of bananas with a fresh lemon.

Use egg whites to make meringue. Beat on high until fluffy. Add about five to six teaspoons of sugar and a little cream of Tartar. Place in preheated oven on 400 degrees. Cook until brown.

Buttermilk Pie

Ingredients

 1 stick of butter
2 c. of sugar
2 tbsp. flour
4 eggs
1 tsp. vanilla
2/3 c. buttermilk
2 ready-made pie crusts

Directions


 Cream margarine sugar and flour together in a large bowl, then add eggs, vanilla and buttermilk. Beat well and place in frozen pie shells. Bake at 350 degrees for 45 minutes or until knife comes out clean. Makes two pies.

Cream Cheese Brownies

Ingredients:

20 to 23 oz. pkg. brownie mix
8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Directions:

Prepare brownie mix as directed on package. Combine cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Spread brownie batter onto bottom of greased 13 x 9 inch baking pan, reserving 1/2 cup batter. Cover with cream cheese mixture. Spoon on reserved batter. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into squares.

Parmesan Crusted Chicken

Ingredients:


• 1/2 cup Hellmann's Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Directions:


1.Preheat oven to 425°.
2.Combine Hellmann's Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3.Bake 20 minutes or until chicken is thoroughly cooked.

Pasta e Fagioli

Ingredients:
(makes 6 servings)

2 slices bacon
1 cup frozen chopped vegetable blend for seasoning
1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz) red kidney beans, drained and rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tbsp. grated parmesan cheese

Directions:

Cook bacon in saucepan 5 minutes or until crisp.  Remove bacon, leaving drippings in pan.
Add vegetables to pan, cook and stir 2 minutes or until tender.  Add pasta sauce, water, beans and macaroni.  Bring to boil, reduce heat and simmer 10 minutes or until macaroni is tender.
Stir crumbled bacon into soup.  top each sreving with cheese.

Hot Brown Casserole

Ingredients:

1 cup butter

3/4 cup flour

2 eggs, beaten

6 cups milk

1 cup grated parmesan cheese

1/4 cup heavy whipping cream

16 slices white bread

16 slices cooked turkey (roast)

paprika

1 lb bacon (to make 1 cup bacon bits)

1 cup tomato , seeded & diced

1/4 cup chopped fresh parsley

salt and pepper

Directions:

1. Melt the butter in a large saucepan.
2. Add flour stirring to make a roux; cook 2 to 3 minutes.
3. Thoroughly beat eggs; beat into milk.
4. While stirring, very slowly add milk mixture to butter mixture.
5. Stir in parmesan cheese.
6. Cook until mixture thickens, but do not boil.  This will take 30 to 45 minutes.
7. Mixture should heavily coat the back side of a large spoon.
8. Remove from heat.
9. Fold in whipping cream and add salt and pepper to taste.
10. Trim crust from bread edges.
11. Toast 10 slices in a regular toaster or place in pan under broiler till golden. Do both sides.
12. Reserve remaining bread slices.
13. Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
14. Place the remaining 4 slices of toast in a 8x8x2-inch pan. (If you can place all in one pan then do so.).
15. Top with slices of turkey.
16. Cover with sauce, dividing the sauce between the two casseroles.
17. Spread all of the sauce over the turkey.
18. Sprinkle with remaining parmesan cheese and paprikPlace in a pre-heated 350 degree oven for 15 minutes or till golden brown.
19. While casserole is baking, fry bacon till crisp; drain on paper towels.
20. When cooled, break into bits.
21. Toast remaining slices of bread.
22. Cut in on a diagonal.
23. When casserole is done, place toasted bread around outer edge, point side up.
24. Garnish top of casserole with bacon bits and diced tomatoes.
25. Sprinkle with chopped parsley.
26. Serve while hot.

Cabbage Roll Casserole

Ingredients:

2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)

Directions:

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the drained meat into the mixing bowl and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

Beef Burgandy

Ingredients:

2 lbs. sirloin steak (cut beef into 1-inch cubes)

8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)

1 medium red onion (quartered or diced)

2 garlic cloves (minced)

1/2 cup butter

1/4 cup flour

1/4 tsp sea salt

1/4 tsp black pepper (coarse ground)

1/4 tsp crushed thyme

1/8 cup fresh parsley

1 cup red Burgundy wine (Pinot Noir)

2 cups beef broth

Directions:

Combine flour, salt, pepper 1 minced garlic clove in a plastic tupperware or ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture. Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and saute until soft. Set sauteed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.

.

Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or yukon are best bets) or over well-buttered egg noodles

German Potato Salad

Ingredients

• 8 slices bacon
• 3 tablespoons flour
• 4 teaspoons chopped onion
• 2/3 cup vinegar
• 2/3 cup water
• 1/2 cup sugar
• 4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon powdered dry mustard
• 1/2 teaspoon crumbled whole rosemary leaves
• 2 quarts cooked sliced potatoes (sliced about 1/4 inch thick)
• 1/2 cup chopped fresh parsley

Directions

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

Basil Chicken Pasta

Ingredients

1 (8 ounce) package angel hair pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

1 clove garlic, chopped

2 1/2 cups chopped tomatoes

2 cups boneless chicken breast halves, cooked and cubed

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/4 cup Parmesan cheese

Directions

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.               
 
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, and salt. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Quick 'n EZ Sloppy Joe

Ingredients

1 lb ground beef
1 cup mild chunky salsa
1 can (16 oz) tomato sauce
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Directions

Brown ground beef in skillet, then drain off.
Add tomato sauce, salsa, salt, pepper, onion powder 7 garlic powder
Simmer additional 15 minutes on low heat stirring often to keep from burning and sticking.
Remove from heat and serve on your favorite bun

Orange Glazed Ham

Ingredients

1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves 1
1 can orange flavored soft drink
1 1/4 cups orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup Dijon mustard

Directions:
Remove skin from ham, and trim fat to 1/4-inch thickness.
Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals.
Place ham in an aluminum foil-lined 13- x 9-inch pan.
Stir together soft drink and next 3 ingredients until smooth. Pour mixture evenly over ham.
Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20 minutes.
Remove ham; let stand 15 minutes before serving.
Garnish, if desired.

　

Some of the Garnishes that I like to use: apple slices, orange slices, orange rind

Au Gratin Potatoes

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion

　

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

Add potatoes and onion. Transfer to a greased 2-qt. baking dish.

Cover and bake at 350° for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

Rich 'n Creamy Swiss Cheese Spread

Ingredients

2 cups shredded swiss cheese

3/4 cup mayonnaise , not salad dressing

1/4 cup milk or 1/4 cup half-and-half cream

1 teaspoon lemon juice

1/4 cup finely diced red onion

Directions

-  Combine all ingredients
-  Mix gently
-  Refrigerate 2 hours before serving
-  Serve with wheat cracker (or your favorite cracker)

Chicken 'n French Fry Casserole

Ingredients

6 chicken tenderloin strips

2 tablespoons butter

1 (10 1/2 ounce) can cream of mushroom soup

10 ounces shredded cheddar cheese

1/2 cup milk

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 (26 ounce) bag frozen crinkle cut french fries

Directions

1   Chop chicken breasts up into bite sized pieces and brown a a large skillet with the butter.

2  Preheat oven to 350 degrees F.

3  In a large casserole dish, combine french fries, cream of mushroom soup, milk, onion powder, garlic powder, and about half the cheese.

4  Stir in browned chicken.

5  Top with remaining cheese, then sprinkle with paprika.

6  Bake uncovered for 1-1/2 hours, until fries are completely soft.

Too Easy Peanut Butter Cookies

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg

Preheat oven 350°F. Mix sugar and egg together, then add peanut butter. That's it. Now form into 1" balls an press with fork.( cross hatch design) Dip fork in a little sugar so it won't stick.

Bake for 10 to 12 minutes at 350°F.

Makes 1 dozen cookies.

Loaded Grilled Chicken Salad

Ingredients

1 stalk celery diced
2 grilled chicken breast
1/4 cup walnut (shelled)
1/2 cup real mayonnaise (not salad dressing)
2 tbsp. sour cream
1/3 cup shredded parmesan cheese
1/2 tsp salt
1 tbsp diced roasted red peppers (see notes tab)
1/4 tsp black pepper (ground)
1/4 tsp onion powder
1/3 cup grapes (red)

Directions　

Grill chicken breast on grill as you normally would until done. Approx. 10-15 minutes each side. Just don’t season with anything

Remove breasts from grill and let stand about 15 minutes

Cut breasts into 1 inch cubes and put into large bowl.

Add in all other ingredients and mix well.

Chill in refrigerator for approx. 20 minutes and serve on your favorite bread or roll.  I like serving mine on a nice coissant.

Pizza Casserole

Ingredients

1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (any brand)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano

Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

Spanish Rice w/Smoked Sausage

Ingredients

　

Cholesterol and  Triglyceride Lowering Recipe

1 link butterball smoked sausage

1 can NO SALT Diced Tomato (any brand)
1 small onion, diced
½ tsp. black pepper
1 box Spanish rice mix (any brand)

Directions

In a skillet cook Spanish rice according to directions using 1 can NO SALT Diced Tomatoes. As rice begins to thicken, add in Sliced ¼ inch thick Butterball smoked sausage link, pepper and onion. After all is cooked down and rice is tender, add an additional 1 cup of water, bring to boil then immediately remove from heat and serve.

Rosemary Orange Oven Roasted Chicken

Ingredients

6 boneless chicken breast tenderloin
2 garlic cloves, minced
1 ½ tsp. extra virgin olive oil
1 tsp. rosemary spice
1/8 tsp. ground black pepper
1/3 cup orange juice

Directions

Preheat the oven to 450 F.
Lightly coat a baking pan with cooking spray.
Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil, and sprinkle with rosemary and pepper.
Place the chicken pieces in the baking dish.
Pour the orange juice over the chicken. Cover and bake for 30 minutes.
Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer.
Baste the chicken with the orange juice from the pan as needed to prevent it from drying out. Transfer the chicken to individual serving plates.
Spoon orange juice from the pan over the top of the chicken and serve immediately.
-
I like to serve this with an oven roasted veggie dish.
(zucchini, squash, onions, roasted red peppers)

Ultimate Mac & Cheese

Ingredients

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
1 cup French's French Fried Onions

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.

Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.

Spray casserole dish with nonstick and pour macaroni mixture into the dish.

Top with French’s French Fried Onions

Bake for 30 to 45 minutes or until golden brown.

Breakfast Pizza

Ingredients
(serves approx. 6)

1 8oz can refrigerated crescent rolls
1/2 pound deli ham, diced (about 1 cup)
1 cup frozen hash brown potatoes with onions & peppers
1 cup shredded sharp cheddar cheese
4 eggs
3 tbsp. milk
1/2 tsp. salt
1/4 tsp. ground pepper

Directions

1.  Preheat oven to 375. Separate dough into 4 rectangles. Place in ungreased 12 inch pizza pan.  Press over the botttom; build up edges slightly.  Firmly press perforations to seal.

2.  Sprinkle ham evenly over crust/dough. Top with potatoes and cheese; Beat eggs; stir in milk, salt and pepper.  pour over cheese into crust/dough.

3.  Bake about 15 minutes or until center is set.

Vodka Fluff Punch

Ingredients
2 (46 fluid ounce) cans fruit punch
1/4 cup grenadine syrup
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1/2 cup French vanilla ice cream
1 (16 ounce) jar maraschino cherries
2 Cups Vodka
Directions
Pour fruit punch into a large punch bowl. Stir in grenadine and lemon-lime soda. Add the ice cream in big scoops - it will resemble a big fluffy cloud. Drop cherries on top of the cloud of ice cream and serve.

E-Z Mexican Tortilla Casserole

Ingredients

• 1 1/2 cups crushed tortilla chips
• 1 pound shredded cooked chicken meat (from a small roasted chicken)
• 1 can (15 1/2 ounces) garbanzo beans, drained
• 1 can (15 1/2 ounces) kidney beans, drained
• 1 can (15 1/4 ounces) corn kernels, drained
• 1 can (8 ounces) tomato sauce
• 1 cup prepared salsa
• 1 cup chopped red onion
• 1 green bell pepper, cut into 1/4-inch dice
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper, to taste
• 6 ounces grated Monterey Jack cheese
• 6 ounces grated sharp Cheddar cheese

Garnishes:

• 2 cups diced (1/4-inch) ripe tomatoes
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro leaves





Directions:


1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.


2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.


3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.


4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.


 

Beef Stroganoff

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips( you can also substitute with ground beef)
• House Seasoning, (recipe listed below)
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Welfare Casserole

1 pound ground beef
4 large potatoes peeled and sliced (¼ inch thick)
1 can cream of mushroom soup
1 small yellow onion, sliced thinly
salt, pepper to taste.
1 14 oz pkg shredded cheddar cheese

Brown ground beef in skillet. Season with salt & pepper
Drain ground beef
Put thin layer of ground beef in a 9x9 square baking dish
Layer with sliced potatoes
Repeat layer
Pour cream of mushroom over entire casserole
Bake at 350 for 20 minutes
Remove from oven and sprinkle cheese and bake for an additional 10 minutes
Remove from over, let stand 5 minutes before serving.

Caprese Flatbread

                    Ingredients

8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about ½ cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oc container of refrigerated thin crust pizza dough






Directions

PREHEAT oven to 350ºF.
DICE tomatoes into small pieces. Transfer to a mixing bowl.
ADD chopped garlic, salt, pepper, ½ of chopped basil (about ¼ cup), and 4 Tbsp olive oil.
SET aside and allow mixture to marinate for 10 minutes.
FLATTEN pizza dough into rectangle pan as indicated on package, reaching to pan edges.
DRIZZLE dough with olive oil and brush it over dough.
BAKE dough at 350ºF for 10 minutes on center rack.
REMOVE from oven and allow to cool slightly, about 2 minutes.
CUT garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor.
ALLOW bread to cool completely, about 10 more minutes.
INCREASE oven temperature to 450ºF.
COMBINE mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.
TOP with shredded mozzarella to evenly cover surface.
DRAIN tomato mixture and spread evenly over the bread.
SPRINKLE with grated Parmesan cheese.
RETURN flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. GARNISH with remaining chopped basil and serve.

Cheese Ravioli with Fresh Vegetables

Ingredients
(serves approx 4)
1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Directions
HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Lasagna Muffs

(makes 6 muffs)

Ingredients

1 cup marinara sauce
½ pound ground beef
¼ pound ground Italian sausage
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish

Directions


1-Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2-Brown beef and Italian sausage - season with salt and pepper. Drain.

3-Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4-Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5-Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6-Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7-Garnish with basil and serve.

Decadent S’more Cupcakes

Ingredients
(makes 12-14 cupcakes)
                                        For Cupcake:
Full box Chocolate Cake Mix
2 large eggs
1/3 cup vegetable oil
3/4 cup water
1 cup mini marshmallows

For Topping:
Store bought vanilla frosting
1 cup graham cracker crumbs
1 cup mini marshmallows
1 large chocolate bar
1/2 cup chocolate syrup

Directions
For Cupcakes:
Preheat oven to 350°F. Line standard muffin tins with decorative paper liners.
Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full.
Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating.

For Topping:

Frost cupcakes. Sprinkle graham cracker crumbs over frosting. Decorate with mini marshmallows and garnish with large piece of chocolate bar. Drizzle with chocolate syrup.

Maple Glazed Baby Carrots

Ingredients

1 16 ounce bag or baby carrots
1 /2 stick butter/margarine
1/3 cup maple syrup
Directions

Cut carrots in half length wise

Boil carrots in medium saucepan until slightly tender

Drain carrots and return to stove on low heat. Add butter and maple syrup.

Cook 10 minutes stirring occasionally to keep from sticking.

Cheddar Bacon Potatoes

Ingredients

6 medium baking potatoes

½ cup butter
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika
½ cup milk
½ cup creamed cheese
1 cup shredded sharp cheddar cheese
½ cup sliced green onions
1 (3 oz.) bottle bacon bits
1 (8 oz.) carton sour cream

　

Directions

-

Preheat oven to 350 F. Scrub potatoes thoroughly with brush; pat dry.

Prick potatoes with a fork. Wrap in foil. Bake 60-70 minutes or until tender. Let stand 10 minutes to cool slightly.

Cut potatoes in half lengthwise. Scoop pulp out of each potato, leaving ¼ inch shell. Place pulp in large mixing bowl. Mash pulp with potato masher or electric mixer on low speed. Add butter, salt, pepper and paprika; beat until smooth. Beat in milk and creamed cheese.

Spoon mixture into potato shells. Place in 15x10x1 - inch baking pan. Sprinkle shredded cheese, green onions and bacon bits over potatoes.

Bake 20 minutes more or until cheese is melted. Serve with sour cream.

Chicken Marsala

Ingredients

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala wine
1/2 cup heavy cream
1 teaspoon lemon juice

Directions:

1. Pound chicken breasts to even out thickness and lightly salt and pepper.
2. In large skillet, sauté chicken in 2 tbsp. melted butter until lightly browned, about two minutes per side.
3. Remove from pan and set aside.
4. Melt remaining butter in pan and add shallots and mushrooms.
5. Cook until mushrooms are lightly browned.
6. Add Marsala wine and bring to a boil, scraping browned bits from bottom of pan.
7. Add cream and lemon juice and return to a boil.
8. Season with salt and pepper.
9. Return chicken to pan for about 3 minutes to reheat and finish cooking.
10. Serve with buttered fettuccini.

Classic Italian Lasagna

Ingredients:
½ pound ground Italian sausage
1 pound ground beef
1 clove garlic, minced
1 can (14.5 ounces) tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 ounces each)
10 ounces lasagna noodles (10 to 12 lasagna noodles)
15 oz container ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 ounces shredded mozzarella cheese

　
Directions:

Brown sausage & ground beef slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick.

Cook lasagna noodles in boiling salted water according to package directions.

In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper.

Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover noodles with ½ of the meat sauce, then a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella.

Repeat layers. Bake for 30 to 40 minutes in a 375° oven.


Allow lasagna recipe to set 5 minutes before serving.

Chicken Pot Pie

Ingredients

3 chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
2 (9 inch) frozen prepared pie crust, thawed

　

Directions
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.

Preheat oven to 350 degrees F.

Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.

In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.

Add chicken broth and bring to a boil. After it has become thick, add potatoes.

Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.

Pour mixture into a 9 inch deep dish pie plate and cover with 2^nd pie shell 9removed from aluminum pie pan). Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.

Bake at 350 degrees F for 45 minutes or until pie shell is cooked and golden brown.

Fiesta Pasta Salad

Ingredients

16oz Rotini Pasta

2 tbsp chopped pickled jalapeño peppers
2 tbsp diced onions
2 tbsp diced roasted red peppers
1/8 tsp black pepper
1/8 tsp salt
1 ½ cup mayonnaise (not salad dressing)
1 tsp lemon juice
1 tsp cider vinegar

Directions

Boil pasta in medium sauce pan until tender. Remove from stove drain and rinse then let soak in cold water for 10 minutes. Drain again.

Add all ingredients to drained pasta and mix thoroughly and refrigerate at least an hour before serving.

( see notes tab for information regarding some ingredients)

Italian Crusted Pork Chops

Ingredients

4 Boneless Pork Chops

1 cup self rising flour

1 cup corn flakes

2 tbsp oregano

1 tbsp black pepper

1/8 tsp salt
1 egg
1 cup milk
2 tbsp butter or margarine
1/3 cup cooking oil

Directions

-Whisk together in a bowl - egg, milk and melted butter
-Mix together in a separate bowl - flour, oregano, salt, pepper, corn flakes (crushed)
-Dip pork chops in milk/egg mixture then roll in flour mixture being sure to coat well
-Put pork chops in skillet of oil on medium heat.
-Cook until golden brown on both sides

Creamy Cole Slaw

Ingredients

1 (14 ounce) Cole Slaw Mix (the large cut with the purple cabbage in it)
2 tablespoons finely chopped onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
1/2 cup mayonnaise (not salad dressing)
1/4 cup melted butter or margerine
1 & 1/2 teaspoon white vinegar
2 & 1/2 tablespoons lemon juice

Direction
1. Add the package of coleslaw mix to a large bowl
2. In another bowl, mix the mayonnaise, chopped onions, sugar, salt, pepper, milk, melted
butter, vinegar & lemon juice.
3. Pour mixture into bowl with the coleslaw and mix well
4. Cover and refrigerate at least 2 hours before serving.

Phoenix Rising

Ingredients
(serves approx. 4)

1 pound skinless chicken tenderloin
1 clove garlic finely chopped
2 tablespoons olive oil
2 tablespoons paprika
1/3 cup red wine
1/3 cup brown sugar
1/3 cup diced roasted red peppers
1/2 pound angel hair pasta
1/2 stick butter or margarine

Directions
-
1. Heat oil in large skillet over medium heat.
2. Add chopped garlic clove and cook 5 minutes, careful not to burn garlic.
3. Add chicken to skillet, cook 10 minutes each side.
4. After chicken has been cooked on both sides, sprinkle paprika over chicken.
5. Add brown sugar into skillet
6. Pour wine around chicken
7. Simmer on low for 15 - 20 minutes. Do not turn chicken
While chicken is simmering, boil 1 /2 pound of angel hair pasta until al dente. Drain
pasta (do not rinse) Add 1 /2 stick butter/margarine and roasted red peppers.
Gently stir until butter is melted.

Serve by placing a bed of angel hair pasta. Using tongs, place chicken on top of
pasta then drizzle one tablespoon of sauce from skillet over chicken and pasta.

Chicken & Noodle Casserole

Ingredients

1  (10.75 ounce) can of Condensed Cream of Mushroom Soup

1/2 cup milk

1/4 teaspoon ground black pepper

1 can mixed vegetables

1 cup cubed, cooked breast of chicken

2 cups medium egg noodles, cooked and drained

1/4 cup shredded Parmesan cheese

1/2 cup shredded Cheddar cheese

1 cup French's French Fried Onions (slightly crushed)

Direction

1. Mix together soup, milk, black pepper, vegetables, chicken & Parmesan cheese

together in a bowl.

2. Pour this mixture into a 1/2 quart casserole dish.

3. Top with French fried onions then sprinkle on shredded Cheddar cheese .

4. Place in preheated 375 degree oven

5. Bake for 20 minutes.

6. Serve to hungry friends & family