Chicken Caesar Pasta Salad

1 pound chicken (about three small breasts)
1/2 pound penne pasta (can do regular or whole wheat pasta)
1 romaine heart, chopped
1/2 pint cherry or grape tomatoes (I did regular tomatoes from our garden, but placed them on the side for those that wanted them)
1/3 cup Caesar dressing (I love the Kraft fat-free Caesar Dressing)
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. This can be served with a little sprinkle of Parmesan cheese.

Submitted by Becky

Sinfully Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

BLT Pasta Salad

1 lb. rotini (or other pasta shape), cooked and rinsed in cold water
1 bottle Ranch dressing
1/2 t. black pepper
2 tomatoes, diced
1 lb. bacon, diced and cooked crisp
1/2 head lettuce, diced

Submitted by Becky

Blackberry Brandy Slush

9 c. water
1 3/4 c. sugar
1 12oz. frozen lemonade
1 12oz. frozen grape juice
1 pint blackberry brandy

Mix water and sugar together and bring to a boil; remove from heat and cool completely. Add remaining ingredients to cooled water and freeze overnight, stirring twice. Put in glass and add 7-up or Squirt.

Submitted by Leslie

Spinach Artichoke Dip (lower fat)

1 (10.5 oz) pkg frozen chopped spinach
1 can artichoke hearts, chopped
1 pkg. Hidden Valley ranch dip mix
12 oz. light sour cream
1/4 c. grated Parmesan cheese
2% shredded mozzarella cheese

Heat oven to 350. Drain and pat dry spinach. Combine spinach, chopped artichoke hearts, dip mix, sour cream and Parmesan. Sprinkle with mozzarella cheese until top is covered. Bake until cheese is melted and serve with corn chips.

Submitted by Leslie

Easy Guacamole

2 avocados, mashed
2-3 green chilies
1 1/2 tsp. lime juice
1/2 c. diced onion
2 fresh garlic cloves, pressed
1/2 tsp salt
a few dashes of Tabasco (optional)
pepper to taste (optional)
jalapenos, seeded (optional)
1 Roma tomato, diced for garnish

Combine all ingredients together. Chill overnight for best flavor. Before serving, top with diced tomato.

Submitted by Leslie

Creamy Mexican Fiesta

1 lb ground beef
1 can tomato soup (10 3/4oz)
1/2 cup salsa
1/2 cup sour cream
1/2 cup water
6 flour tortillas, cut into 1" pieces
1/2 cup shredded cheese

1. Cook beef in skillet until well browned, stirring to break up meat. Drain.
2. Stir in soup, salsa, sour cream, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Makes 4 servings.

Submitted by Becky

Brunch Pizza

Crust:
1 pkg. (24 ozs) frozen shredded hash brown patties, thawed and broken apart.
1 egg, beaten
salt & pepper to taste

Egg Topping:
7 eggs
1/2 cup milk
1 cup chopped ham
1/2 cup fresh mushrooms
1/4 cup sliced green onion
1/4 cup green pepper
1 1/2 cup shredded cheddar cheese
salt & pepper to taste

Preheat oven to 400 degrees. Cover pizza stone with parchment paper.

Crust-Combine potatoes, egg, salt and pepper; mix well. Spread potato mixture into 14" circle on stone; pat down with back of spoon. Bake 20 minutes; remove from oven.

Egg topping-Whisk eggs and milk. Season with salt and pepper. Microwave on high for 3 minutes; stir. Microwave an additional 3 minutes; stir. Spread cooked eggs over potato crust. Top with ham, mushrooms, green onions and bell pepper. Sprinkle with cheese. Return to oven and bake for 10 minutes.

Mall Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Notes:
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.

I just use all-purpose flour instead of part bread flour. I also make about 18 pretzels instead of 12 from a batch. I butter the pan instead of using parchment. You definitely have to knead it a long time to get them to look nice.

I bake these for 8 mins and then freeze them. That way we can take them out as we need them. If you are going to freeze them don't brush with butter or add salt because they don't keep as well. When you want to have a pretzel simply toast them in the toaster oven or bake in oven, then butter and salt them.

Submitted by Anitra

Lori's Taco Dip

1 lb. ground beef or turkey
1 pkg. taco seasoning mix
1 jar taco sauce
8 oz. cream cheese, softened
8 oz. sour cream

Toppings (choose your favorites)
diced tomatoes
diced onion (I like green, but red is good too)
shredded cheddar
chopped cilantro
shredded lettuce
chopped black olives

Brown beef or turkey. Add taco seasoning per package directions. Let cool. Spread cream cheese in the bottom of a 9X9 pan. Spread sour cream over cream cheese. Pour taco sauce on the sour cream layer then add the ground beef or turkey. Add desired toppings and serve with tortilla chips or taco shells.

Submitted by Anitra

Peanut Butter Brownie

1/4 cup butter
2 ounces unsweetened chocolate, chopped
3 tablespoons creamy peanut butter
1 egg, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla
2 tablespoons creamy peanut butter
1 tablespoon butter
3/4 cup sifted powdered sugar
1/3 cup chopped assorted candies, such as bite-size chocolate-covered peanut butter cups, candy-coated chocolates

Directions
1. Grease a 6-inch springform pan. Set aside.
2. In a heavy small saucepan, melt the 1/4 cup butter and unsweetened chocolate over low heat, stirring frequently. Stir in the 3 tablespoons peanut butter. Cool about 10 minutes. In a medium mixing bowl stir together the beaten egg, granulated sugar, flour, and vanilla. Stir in the cooled chocolate mixture. Pour mixture into the prepared baking pan.
3. Bake in a 350 degree F oven for 35 minutes. Cool for 10 minutes on a wire rack. Loosen sides of springform pan. Cool brownie completely.
4. Remove sides of springform pan and, using a thin metal spatula or knife, loosen bottom of brownie from bottom of pan. Carefully transfer brownie to a flat plate or a 7- or 8-inch cardboard round that's covered with foil.
5. For glaze: In a heavy small saucepan melt the 2 tablespoons peanut butter and 1 tablespoon butter over low heat. Remove from heat and stir in powdered sugar. Stir in 2 teaspoons very hot water. Stir in additional hot water, 1 teaspoon at a time, to make a glaze.
6. Pour warm glaze over cooled brownie, spreading evenly and allowing it to drip down sides. Top with assorted candies. Store in a tightly covered container in the refrigerator for up to 3 days (or freeze unglazed brownie for up to 1 month). Makes 1 brownie.

Please note: I didn't like the way the brownie rised (too flat), so I ended up using a box brownie mix and it worked great!!

Submitted by Becky

Biscochitos

3 cups all-purpose flour
1-1/2 teaspoons anise seed, crushed
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups butter-flavored shortening
1 egg
1/2 cup granulated sugar
3 tablespoons frozen orange juice concentrate, thawed, or brandy
1 teaspoon vanilla
Cinnamon-sugar (optional)
Crushed anise seed (optional)

Directions
1. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, the 1-1/2 teaspoons anise seed, the baking powder, and salt; set aside.
3. In a large mixing bowl beat shortening with an electric mixer on medium speed until fluffy. Add egg, granulated sugar, orange juice concentrate or brandy, and vanilla. Beat until mixture is light. Beat in as much of the flour mixture (dough will be stiff). Divide dough in half.
4. On a lightly floured surface, use a floured rolling pin to roll half of the dough at a time to 1/4-inch thickness. using a 2-1/2-inch cutter, cut dough into desired shapes. If desired, sprinkle cutouts with cinnamon-sugar and additional crushed anise seed.
5. Bake in a 350 degree oven about 9 minutes or until bottoms are golden. Transfer to a wire rack; cool. Makes about 36 (2-1/2 inch) cookies.

Submitted by Becky

Seven Layer Bean Dip

1 (16 oz.) can refried beans
1/2 cup salsa
1 cup sour cream
1 cup shredded lettuce
1 cup grated cheddar cheese
1 cup finely chopped tomato
4 pieces finely chopped green onion

Place beans evenly into pan. Spread salsa evenly over beans. Spread sour cream evenly over salsa. Lay lettuce evenly over sour cream. Lay cheese evenly over lettuce. Lay chopped tomato evenly over cheese. Sprinkle onion on top.

Submitted by Nick

Marinara/Pizza Sauce

2 tablespoons olive oil
6 oz can tomato paste
20 oz can canned tomatoes (I puree these in the food processor/blender)
1 carrot, grated or 1 tsp sugar
½ tsp freshly ground pepper
1/2 T Italian seasoning
1/2 t dried basil

5 tablespoons butter
salt to taste

Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. Simmer for 30 minutes.If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt.

Fluffy Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt (use less salt if you are using salted butter)
1 tablespoon white sugar (2-3 Tbsp if you like them sweeter)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Submitted by JoAnn

Turtle Cheesecake

Crust:
2 cups vanilla wafer crumbs (can also use graham cracker crumbs)
6 tablespoons butter, melted

Caramel Filling:
1 (14oz.) bag caramels
1/4 cup milk
1 cup chopped pecans

Cheesecake Filling:
2 (8oz) packages cream cheese (at room temperature)
1/2 cup sugar
1 tsp vanilla
2 eggs (at room temperature)
4 squares semi-sweet chocolate, melted, slightly cooled

Heat oven to 325 degrees

Crust: Mix crumbs and butter; press onto bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Bake 10 minutes.

Caramel Filling: Microwave caramels and milk in a small microwavable bowl on high 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

Cheesecake Filling: Beat cream cheese, vanilla and sugar at medium speed until blended. Don't over beat. Add eggs one at a time and mix on low just until blended. Do not over mix. Stir in melted chocolate by hand. Pour over pecans. Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least four hours or overnight. I prefer to refrigerate overnight. 12 servings.

Submitted by JoAnn

Oven Denver Omelet

8 eggs
1 cup milk
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1 cup diced fully cooked ham
1 cup shredded Cheddar cheese
1/4 cup chopped onion
pepper

DIRECTIONS
In a large bowl, beat the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.

Cheesecake

16 oz cream cheese, softened
1/2 cup sugar
2 eggs at room temp
1/2 tsp vanilla extract
1 graham cracker crust


Fill a 9"x13" pan with 1 inch of water and place in lower rack of the oven. Preheat oven to 350 degrees. This will create a steam oven. Keep your face away from the oven when opening it.

Mix cream cheese, sugar and vanilla by hand or use a mixer on low but don't over mix or it will dry out the cake. Mix until well blended. Add eggs one at a time and blend well after each addition. Pour into pie crust. Place cake on rack above the pan of water and bake for 35 - 40 minutes. Edges will be slightly cracked and the center will look a little wet still when done. Cool on rack and refrigerate for at least 3 hours before serving. Serve plain or topped with pie filling or pureed strawberries or raspberries. You can wrap the leftover cheesecake up tightly and freeze. Just thaw in the fridge. 8 servings

Slow Cooker Chicken & Dumplings

1 1/2 lb. skinless boneless chicken breast, cut into 1"
2 med. potatoes, cut into 1" pieces
2 c. whole baby carrots
2 stalks celery, sliced
2 (10 3/4-oz.) cans cream of chicken soup
1 c. water
1 tsp. dried thyme leaves, crushed
1/4 tsp. black pepper
2 c. all-purpose baking mix
2/3 c. milk

Place chicken, potatoes, carrots and celery in 6-qt slow cooker. Mix soup, water, thyme and black pepper. Pour over all. Cover and cook on Low 7-8 hours (4-5 hours on High) or until chicken is done. Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on High 30 mins or until dumplings are cooked in center. Serves 8

Hot Artichoke & Spinach Dip

8 oz pkg. cream cheese, softened
1/4 c. mayonnaise
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp. dried basil
1/4 tsp. garlic salt
salt and pepper to taste
14 oz can artichoke hearts, drained and chopped
1/2 c. frozen chopped spinach, thawed and drained
1/4 c. shredded mozzarella cheese

Preheat oven to 350°. Lightly grease a small baking dish. In a medium bowl, mix together first 8 ingredients. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake for 25 mins, until bubbly and lightly browned.

Cheese Ball

2 (8-oz.) pkgs. cream cheese, softened
2 cups sharp cheddar cheese, shredded
1/3 cup finely chopped pitted green olives
2 T. Worcestershire sauce
3 t. green onion
1 pkg. smoked dried beef

Mix all ingredients together except dried beef. Finely chop dried beef; spread on foil. Spoon cheese mixture in center of dried beef and cover cheese ball with beef. Wrap foil and put in small bowl to shape it. Let cool until ready to serve.

Hashbrown Casserole

My family really likes this, but I make it without the cornflakes. Sometimes I make this into a main dish by adding ham.

1 (2 lb) bag hashbrowns
1 cup sour cream
1 cup milk
1 can (10 3/4 oz) cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup chopped onion
1 stick butter
2 cups crushed cornflakes

Grease a 9 x 13 pan. Put hashbrowns in bottom of pan. Mix sour cream, milk, soup, cheese and onion then pour over hashbrowns. Melt butter, mix with cornflakes. Spread over hashbrowns and cover. Bake at 350 degress for 1-1 1/2 hours.

*Can be covered and put in frige overnight, if desired. Wait to put cornflakes on until baking time.

Twice-Baked Potato Casserole

6 medium unpeeled potatoes, baked
1/4 t. salt
1/4 t. pepper
1 lb sliced bacon, cooked and crumbled
3 cups (24 oz) sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1 inch pieces. Place half in a greased 9 x 13 inch baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions. Makes 6-8 servings

Moist Caramel Apple Cake

1 pkg. yellow cake mix
1 pkg. (4-serving) Jell-O vanilla flavor instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 caramels, unwrapped
1/4 cup milk

Grease and flour a bundt or tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 1 1/2 minutes, stirring every 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

Popover Pizza

1 lb. cooked ground hamburger
3 cups marinara spahgetti sauce (your choice)
2 cups shredded mozzarella cheese
1 tube crescent rolls
1/4 cup shredded Parmesan cheese

Mix hamburger and sauce and put in a 9x5-inch baking dish. Top with shredded mozzarella cheese. Unroll crescent roll dough and fit on top of casserole. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30-35 minutes until crust is golden and filling is hot.

Baked French Toast

1 loaf Pepperidge Farm Cinnamon Swirl Bread, cubed
8 oz. cream cheese
1/4 c. maple syrup
10 eggs
1 1/2 c. half & half
8 T. melted butter (1 stick, can use margarine)

Layer 1/2 of cubed bread in a greased 9 x 13" pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix together eggs, half & half, syrup and melted butter. Pour mixture over bread cubes. Press bread cubes down to absorb egg mixture. Cover & refrigerate overnight. In morning bake covered at 350 degrees for 40-50mins. Serve with hot syrup and powered sugar. Serves 10-12

* I usually bake 20mins covered and 25mins uncovered.
**I also have used 1/3 less fat cream cheese. Not all of my family likes it with the cream cheese so I'll make half the pan without the cream cheese.

Lemon Chicken Soup

1 T. butter
2 medium carrots, chopped
1/2 cup onion, chopped
1 clove garlic, pressed
2 cups cooked chicken, chopped
1/4 cup lemon juice
1 can (10 3/4 oz) cream of chicken soup
3 cans (14 1/2 oz) chicken broth
1 T. dried parsley
1/4 t. ground black pepper
2/3 cup uncooked long-grain white rice

In a large pot over medium heat melt butter. Add carrots, onion and garlic; cook 2 minutes. Stir in chicken, lemon juice, soup, chicken broth, parsley and black pepper; bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for about 15-20 minutes, until rice is tender. Makes 8 servings

Monkey Bread

2 lg cans (20) refrigerated biscuits

1/2 cup sugar

1 t. cinnamon

1 cup brown sugar

1 stick margarine

1/4 cup water

Mix sugar and cinnamon together. Cut biscuits in quarters and roll in sugar mix. Layer in bundt or angel food cake pan. Heat brown sugar, margarine and water until dissolved. Pour brown sugar mixture over biscuits in pan. Bake at 350° for 30-35 minutes. Let cool for about 5 minutes and then carefully turn over on to plate.

Blueberry Muffins

1 egg
1/2 cup milk
1/4 cup of oil
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup blueberries, fresh or frozen


Combine the first three ingredients in one bowl. Combine the next 4 ingredients in another larger bowl. Mix the wet ingredients into the dry ingredients just until combined. Fold in blueberries. Fill 12 muffin cups. Top with crumb topping if desired. Bake at 400 degrees for 20-25 minutes.


Crumb Topping

3/8 cup flour (6 T.)
2 1/2 tbsp cold butter
2 1/2 tbsp sugar

Combine into crumbs.

Submitted by JoAnn

Nacho Soup

10 oz. can tomatoes wth chilies, undrained
10 3/4 oz. can vegetable beef soup
15 1/4 oz. corn, drained
15 oz. can chili with beans
10 3/4 oz. can tomato soup
Garnish: corn chips, sour cream or shredded cheddar cheese

In a large stockpot, simmer all ingredients over medium-high heat until hot. In individual serving bowls, place a handful of corn chips, pour in soup and top with sour cream or cheese.
Makes 6 servings

Country Chicken Bake

4 boneless, skinless chicken breasts, cubed
1/4 t. seasoned salt
1/4 t. pepper
6 oz. pkg. stuffing mix, cooked
1 c. milk
10 3/4 oz. can cream of chicken soup

In a medium skillet, saute chicken with seasoned salt and pepper until juices run clean when chicken is pierced. Place chicken and stuffing in an ungreased 13" x 9" baking dish. Combine remaining ingredients and pour over chicken mixture. Cover baking dish with aluminum foil and bake at 350 degrees for 10 min; remove aluminum foil and bake an additional 5 minutes.
Makes 4 servings

Ham and Swiss Casserole

8 oz. sour cream
12 oz. pkg. shredded swis cheese, divided
8 oz. pkg. macaroni, cooked
3 c. cooked ham, chopped

In a small mixing bowl, combine sour cream and 3/4 of cheese together. In a lightly greased 13" x 9" baking dish, place macaroni and ham. Add sour cream mixture to baking dish; stirl until blended. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 min. or until bubbly.
Makes 6 - 8 servings

Corn Casserole

1 stick margarine
15 1/4 oz. can corn, drained
14 3/4 oz. can cream style corn
7 oz. pkg. corn muffin mix
2 eggs, beaten
8 oz. sour cream

Melt margarine in a 13" x 9" baking dish in a 350 degree oven. In a large mixing bowl, combine remaining ingredients. When margarine is melted, remove baking dish from oven. Pour corn mixture directly into baking dish with the margarine; combine thoroughly. Bake uncovered, at 350 degrees for 45 min.
Makes 8 servings

Scalloped Chicken

3 - 4 c. cooked chicken, chopped
10 3/4 oz. can cream of mushroom soup
2 c. round, buttery crackers, crushed and divided
2 T. butter, melted

In a lightly greased 2 quart baking dish, combine chicken, soup and 1/2 cup crackers. Combine remaining crackers with butter and sprinkle over top of chicken mixture. Bake at 350 degrees for 40 min.
Makes 4 - 6 servings

Slow Cooker Beef and Gravy

2 to 2 1/2 lb. boneless round steak
10 3/4 oz. can cream of mushroom soup
2 - 1 1/2 oz. pkgs. dry onion soup mix
1/2 to 3/4 c. water

Divide steak into serving pieces and place into a crockpot. In a medium mixing bowl, combine soup, soup mixes and water; pour over steak. Cover and cook on low for 7 - 8 hours.
Makes 6-8 servings.

Quick Salisbury Steak

1 lb. ground beef
1 1/2 oz. pkg. dry onion soup mix
2 eggs, beaten
2 - 10 3/4 oz. cans golden mushroom soup

In a large mixing bowl, combine ground beef, soup mix and eggs; form into 4 patties. Place patties in an ungreased 13" x 9" baking dish. Cover with soup. Bake at 350 degrees for 35 min.
Makes 4 servings

Turkey and Rice Casserole

10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of celery soup
1 1/2 c. milk
1 1/2 oz. pkg. dry onion soup mix
1 c. white rice, cooked
2 - 3 c. cooked turkey, cubed

Combine all ingredients in an ungreased 2 quart baking dish. Bake, covered, at 350 degrees for 35 min; uncover, and bake an additioanl 10 min.
Makes 4-6 servings

Chicken Echilada Casserole

4 bonless, skinless chicken breasts, cooked and cubed
2 - 10 3/4 oz. cans cream of chicken soup
1 c. milk
10 1/2 oz pkg. tortilla chips
4 oz. can green chilies, drained
1 c. shredded cheddar cheese

In a large mixing bowl, combine chicken, soup and milk together; set aside. In an ungreased 13"x 9" baking dish, layer tortilla chips, half of the chicken mixture, green chilies and cheese; repeat layers ending with cheese. Bake, uncovered, at 350 degrees for 25 min. or until cheese is bubbly.
Makes 8 -10 servings

Cottage Pie

6 T. butter, divided
1 c. onion, diced
1 1/2 lbs. ground beef
salt and pepper to taste
1/2 t. dried savory
1 c. canned brown gravy
2 c. instant mashed potatoes, cooked

Heat, 4 T. butter in a large skillet. Add onion and cook over medium heat, stirring frequently, until tender and lightly golden. Add ground beef, salt, pepper and savory; cook for 5 min. Stir in gravy and heat until bubbling. Spoon mixture into a greased 2 qt. baking dish. Spread mashed potatoes over top of meat and dot with remaining butter. Bake, uncovered, at 400 degrees for 15 - 20 min. or until potatoes are lightly browned.
Makes 4 servings.

Quick Chicken and Noodles

49 1/2 oz. can chicken broth
10 oz. can cooked chicken, drained
1/2 stick butter
1/2 onion, diced
garlic powder to taste
Italian seasoning to taste
salt and pepper to taste
12 oz. pkg. extra wide egg noodles, uncooked

In a large stockpot, combine broth, chicken, butter, onion and seasonings; simmer over medium heat for 10 minutes or until onion is tender. Increase heat to boiling, add noodles and cook for
15 - 20 min. or until noodles are tender.
Makes 6-8 servings

Hero Burgers

1 1/2 lb. ground beef
10 3/4 oz con tomato soup
1/3 c. onion, finely chopped
1 T. mustard
1 T. Worcestershire sauce
1 t. prepared horseradish
1 t. salt
1 loaf french bread, halved lengthwise and toasted
2 tomatoes, sliced
2 c. shredded cheddar cheese

Thoroughly combine first 7 ingredients. Spread mixture on bottom half of bread, covering edges completely. Broil 4-5 inches from heat source for 10 -12 min. Top with tomatoes and cheese; broil for 5 additional min. or until cheese is melted. Cover with top half of bread. Cut into 3 inch slices and serve.
Makes 4 servings

Chicken Burritos

3 - 4 boneless, skinless chicken breasts, cooked and shredded
1 1/2 c salsa, divided
1 c sour cream
8 10-inch flour tortillas
10 3/4 oz can cream of chicken soup
2 c shredded mexican-blend cheese

Combine chicken, 1/2 c salsa and sour cream. Spoon chicken mixture into tortillas, rolll up and place in an ungreased 13"x9" baking dish. Blend together soup and remaining salsa; pour over chicken. Bake, uncovered, at 350 degress for 30 minutes. Sprinkle on cheese and bake an additional 5 minutes, or until cheese is melted.
Makes 4 - 6 servings.

Crockpot Lasagna

1 lb. ground beef
1/2 c. onion, diced
16 oz. jar spaghetti sauce
4 oz cream cheese, softened
4 oz. sour cream
12 oz pkg. wide egg noodles, uncooked
1 1/2 c. shredded mozzrella cheese
1 1/2 c shredded cheddar cheese

In a large skillet, brown beef with onion; drain. Add spaghetti sauce, cream cheese and sour cream; mix well. Spray crockpot with non-stick spray. Layer in crockpot with part of the noodles, beef mixture and cheeses. Repeat layers as necessary. Cover and cook on high for 2 hours, reduce heat to low for an additional 4 hours.
Makes 6 - 8 servings.

Parmesan Baked Chicken

1/2 c. mayonnaise
1/3 c. grated Parmesan cheese
3/4 t. garlic powder
4 boneless, skinless chicken breasts
3/4 c. italian bread crumbs

In a medium mixing bowl, combine salad dressing, cheese and garlic powder. Coat chicken with mayonnaise mixture and cover each with bread crumbs. Arrange chicken on an ungreased baking sheet. Bake at 425 degrees for 15 - 20 min. or until lightly golden and juices run clear. Makes 4 servings.

Hamburger Bundles

10 3/4 oz. can cream of mushroom soup
1/4 c. milk
1 lb ground beef
1 T. ketchup
2 t. Worcestershire sauce
6 oz. pkg. stuffing mix, cooked

In a medium mixing bowl, blend together soup and milk. In a large mxing bowl, combine beef, ketchup and Worcestershire sauce. Divide mixture and shape into 4 patties. Place 1/4 cup of stuffing onto each patty and draw sides up to make a ball. Place in an ungreased 13"x9" baking dish; cover with soup mixture. Bake, uncovered, at 350 degrees for 35 to 45 minutes.
Makes 4 servings.

Tex-Mex Casserole

2 lb pkg. frozen hash browns
2 lbs. ground beef
16 oz. jar salsa
1 c shredded sharp cheddar cheese


Cook hash browns according to package directions and place in an ungreased 13"x9" baking dish. In a large skillet, brown ground beef; drain. Pour salsa over beef and cook for 10 minutes, stirring occasionally. Place beef mixture into the middle of the hash browns. Sprinkle cheese over all. Bake, uncovered, at 350 degrees for 20 minutes. Makes 6 - 8 servings.

Bacon-Wrapped Water Chestnuts

1/4 c. soy sauce
1 T. brown sugar, packed
8 oz. can whole water chestnuts, drained
10 slices bacon

In a small mixing bowl, mix soy sauce and brown sugar until sugar dissolves and mixture is well blended. Stir in water chestnuts and marinate for 15 min.; stir occasionally. Line a baking sheet with aluminum foil. Cut bacon slices in half crosswise. Wrap each water chestnut with a bacon slice; secure with a toothpick and arrange on ungreased baking sheet. Bake at 400 degrees for 15 min.
Makes 30 appetizers

Hot Chicken Sandwiches

28 oz. can cooked chicken, undrained
2 10 3/4 oz. cans cream of chicken soup
4 T. grated Parmesan cheese
7 slices bread, toasted and cubed
24 dinner rolls

In a large mixing bowl, combine all ingredients together, except hamburger buns, and place into a 5 qt crockpot for 3 hours. Spread chicken mixture on rolls.
Makes 24 sandwiches

Cheesburger Cups

12 oz. tube refrigerated biscuits
1 lb. ground beef, browned
1 c. shredded cheddar cheese
ketchup and mustard to taste

Spray muffin cups with non-stick spray. Roll out biscuits until each is big enough to fit into muffin tins with enough dough to cover. Mix together ketchup and mustard with ground beef. Fill each biscuit cup with meat mixture. Sprinkle cheese over all. Fold dough over top. Bake at 425 for 10-12 min. or until golden brown.
Makes 4-6 servings.

Chicken Pot Pie

A lot of recipes call for frozen veggies. I liked this one because I could taylor it to what my family would eat since it uses fresh veggies. You may have some filling leftover. I saved it and put it in with our leftovers.

2 9" pie crusts (I did the Pillsbury box kind)
4 T. butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
2 T. dried parsley
1 t. dried thyme
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked chicken
3 tablespoons all-purpose flour
1/2 cup milk

Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 9 inch pie pan, set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add milk, and heat through. Stir turkey mixture into vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.

Submitted by Rene'

Chocolate Chip Cheese Ball

1 (8-oz) pkg cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 t. vanilla extract
3/4 cup confectioners' sugar
2 T. brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Submitted by Rene'

Chocolate Ambrosia

Dessert Crust:
1 pkg. graham crackers, crushed
1 stick butter
1/4 c. brown sugar
1/4 c. sugar

Filling:
1 qt. vanilla ice cream
2 c. milk
2 tsp. vanilla
1 lg. package instant chocolate pudding

Mix together crust ingredients and then pat gently into 9x13 pan. Mix filling ingredients together and pour over crust. Chill for 3 hours. Top entire dessert with Cool Whip and sprinkle with shaved chocolate.

Submitted by Leslie

Cherry Muffins

1/2 c. butter or margarine
1 1/4 c. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. berries
4 tsp. sugar

Heat oven to 375. Cream butter and sugar. Add eggs one at a time, beating after each addition. Sift baking powder, flour and salt. Add to creamed mixture, alternating with milk. Fold in berries. Put in greased or lined muffin pan. Sprinkle with sugar. Bake for 30 minutes. Makes 18 muffins.

Submitted by Leslie

Mom's Meatloaf

1 1/2-2 lbs. ground beef
1 c. tomato juice
1 egg
1 c. oatmeal
1/4 tsp. pepper
salt, onion, cumin, chili powder to taste

Topping/Glaze: Mix together about 2/3 c. Ketchup, 2 T. mustard and 1/4 c. brown sugar. Mix all ingredients together. Form into a loaf on a sheet pan. Bake at 375 for 40 min. Remove and add topping/glaze and bake for another 20 min.

Submitted by Leslie

Enchilada Casserole

1 large can of red or green enchilada sauce
1 can black beans
3-4 cups cheddar cheese
cooked chicken or beef
corn tortillas (can use flour if you prefer)

Spray bottom of 9x13" pan with cooking spray. Pour 1/3 of enchilada sauce over bottom of pan. Layer tortillas, then beans, meat, sauce, and cheese. Repeat layers. Top with one more layer of tortillas, sauce and cheese. Cover with foil and bake at 350 degrees for 40 min. Remove foil and bake for an additional 10-15 min. Serve with sour cream, shredded lettuce and taco sauce if desired.

***I use red and green sauce--1/2 on one side, 1/2 on the other. If your family isn't picky like mine, you can also add corn, black olives and onions :)

Submitted by Leslie

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Submitted by Becky

Mini Quiches

1 pkg (15 oz) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices cooked bacon, chopped
1/2 cup zucchini, grated
1/2 cup mushrooms, finely chopped
1 green onion with top, sliced
1/2 cup shredded sharp cheddar cheese
1 garlic clove, minced
Dash of black pepper

Preheat oven to 375 degrees. Let pie crusts stand a room temperature for about 15 minutes. Lightly spray mini-muffin pan with non-stick spray. Whisk milk and eggs together. Stir in bacon, zucchini, mushooms, green onion, cheese, garlic and pepper; set aside.

On a lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 pastry pieces using a 3" circle cookie cutter, or something similar. Press the pastries into each muffin cup. Repeat with second crust to fill remaining muffin cups.

Fill each muffin cup with egg mixture, about 1 T. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers

I can usually get more than 24 quiches out of this. If you have extra egg mixture left, knead leftover crusts and roll out, repeat steps to fill cups. These reheat well.

Corn Chowder

5 slices of bacon
1 medium onion, thinly sliced
2 cups whole kernel corn
1 cup diced potatoes
1 can (10 3/4 oz) cream of mushroom soup
1 1/2 cups milk
1 cup half & half
1 tsp. salt
dash of black pepper and red pepper
1 cup ham, diced

In a large saucepan, cook bacon until crisp, drain. Return some drippings to pan, add onion and cook. Add remaining ingredients. Heat to boiling, reduce heat and simmer for about a 1/2 hour. Top with crumbled bacon. Serves 4

Creamy Chicken Enchiladas

2 cups chopped cooked chicken or turkey

1 cup sour cream

1 pkg. (8 oz) shredded Colby/Monterrey Jack cheese; divided

1 jar (16 oz) salsa; divided

2 T. chopped cilantro or dried parsley (optional)

12 flour or corn tortillas (6-8 inch)

Mix-chicken, cilantro or parsley, sour cream, 1 cup of cheese, 1/4 cup of salsa.

Spoon-about 1/4 cup of chicken mixture down center of each tortilla; roll up. Place, seam side down, in a greased 9 x 13 inch baking dish. Top with remaining salsa; cover.

Bake-350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake additional 5 minutes or until cheese is melted. Serve with sour cream, lettuce and tomato, if desired.

Submitted by Rene'

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dry lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken broth
1 cup salsa (mild, medium or hot)
12 taco shells
shredded lettuce
chopped tomatoes
shredded cheese
sour cream

Cook onion and garlic in oil until tender then add lentils, chili powder, oregano, and cumin. Add broth and bring to a boil, reduce heat and cover and simmer for 25-30 minutes or until lentils are tender. Uncover and cook for another 6-8 minutes until thickened. Mash slightly and stir in salsa. Assemble tacos to your own liking. Makes 6 servings.

Submitted by JoAnn

Parmesan Chicken

1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 tsp oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tbsp water
4 boneless, skinless chicken breast halves (flattened if desired)
2 tbsp butter or olive oil
2 cups meatless pasta sauce
1 cup mozzarella cheese

Combine the bread crumbs, 1/4 cup parm cheese, oregano, basil, salt and pepper. Combine egg and water. Dip chicken in egg and then into crumb mixture. Cook chicken in butter or oil until juices run clear. While chicken is cooking heat the pasta sauce. Spoon over chicken when done and top with the remaining parm cheese and mozzarella cheese.

*** I make the crumb mixture up and keep it in the fridge to save time. I cook the chicken in 1 tbsp butter and 1 tbsp olive oil and add more olive oil if needed. I often put all the chicken in a 9x13 in pan when it is all cooked, top it with the sauce and cheese and then put it under the broiler until the cheese melts. The other thing I sometimes do is cut the chicken in chunks and dip it and fry then serve the pasta sauce sprinkled with cheese on the side as a dip. The kids like this.

Submitted by JoAnn

Bean Dip and Burritos

1 can refried beans
1 cup picante sauce
2 cups shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, cubed
1 tbsp chili powder
1/4 tsp ground cumin

Mix all together and put in crock pot for two hours on high or microwave until everything is melted, combined and hot. Serve as dip or make burritos with it. We use it for burritos primarily.

Submitted by JoAnn

Sesame Noodles

1/2 lb. spaghetti (thin), cooked and drained
1/4 cup soy sauce (tamari is good)
1/4 cup creamy peanut butter (microwave for 15 secs to soften)
2 tbsp cider vinegar or rice wine vinegar
2-3 tbsp hot sauce (optional)
1 tbsp dark sesame oil
2 cups shredded coleslaw mix (in the bagged salad section)
3 green onions cut on an angle into 1 inch pieces or smaller
2 tbsp sesame seeds

Combine soy sauce and peanut butter with a whisk and mix well. Add vinegar, hot sauce and sesame oil. Mix very well with whisk. Add pasta and mix with tongs until coated. Add coleslaw mix, onions, and sesame seeds. Mix with tongs. Serve warm or cold. You can add sliced chicken or shrimp to the noodles if you want. One recipe makes plenty.

Submitted by JoAnn

California Cole Slaw

1 small head shredded cabbage
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup cider vinegar
2-3 tbsp white sugar or 1-2 tbsp of splenda
1/2 tsp salt
1/4 tsp pepper
1/2 cup canola or vegetable oil

Combine and chill overnight. It's a sweet and sour cole slaw. Very good. You can decrease the vinegar and the oil to make it less sour or decrease the sugar to make it less sweet.

Submitted by JoAnn

Citrus Ade

5 large lemons
5 large limes
5 large oranges
3 quarts of water
1 1/2 to 2 cups of sugar

Juice four lemons, limes and oranges. Pour juice into a gallon container. Thinly slice the remaining fruit and set aside. Add water and sugar to juices and mix well. You can add fruit slices now or serve as a garnish.

Submitted by JoAnn

Grilled Dessert Wraps

1/2 cup creamy peanut butter (Crunchy peanut butter is not recommended)
4 flour tortillas (8 inch)
1 cup small marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 tbsp of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbsp chocolate chips on 1/2 half of each tortilla. Roll up starting with the topping side. Wrap each tortilla in heavy duty foil; seal tightly.Grill uncovered over low heat for 5-10 minutes or until heated through. Serve plain or with ice cream.

Submitted by JoAnn

Ham Roll-Ups

1 pkg (8 oz) cream cheese, softened
1 can (2 1/4 oz) chopped ripe olives, drained
1/3 cup thinly sliced green onions
8-10 thin slices fully cooked ham

In a mixing bowl, beat cream cheese until smooth; stir in olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before serving, cut into 1-in pieces. Yield 40 appetizers.

Submitted by Rene'

Sandy's Famous Dill Dip

1 pint Hellman's Mayo
1 pint sour cream
2 t. Beaumonde
3 T. dill weed
3 T. dry onion flakes
2 T. parsley flakes

Mix together and let set overnight.

Submitted by Rene'

Southwestern Zip Dip

2 cups shredded sharp cheddar cheese
1 cup mayonnaise (no light or fat-free)
1 can (4.5 oz) chopped black olives, drained, divided
1 can (4 oz) chopped green chilies
1/4 t. garlic powder
1/8 t. hot pepper sauce (I usually add more)
1 medium tomato, chopped
1/4 cup green onions, chopped
tortilla chips

In a bowl combine cheese, mayo, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in pie plate. Bake uncovered at 350 degrees for 20 mins or until hot and bubbly. Sprinkle tomatoes, olives and green onion over top.

Submitted by Rene'

Monkey Bread

1 pkg. Rhodes frozen dinner rolls
1 stick butter or margarine
Sugar & Cinnamon - mixed together


Roll frozen bread dough in melted butter then roll in sugar /cinnamon mixture. Put in bundt pan. Let rise over night in warm place. Bake at 350 for 30 min. If dough didn't raise let oven preheat to 250, shut off oven and put dough in oven until dough raises. Place bundt pan on cookie sheet with sides so butter doesn't drip all over oven.

Frosting
2 c powder sugar
3 T milk
1/2 t vanilla

Pour frosting over baked rolls. Put plate on top and flip pan over. Serve warm.

Submitted by Jill

Crockpot Spaghetti

2 lbs hamburger, browned & drained
1 cup chopped onion (I just throw in some dried minced onion to make it quicker)
2 minced garlic cloves
2 - 15 oz cans tomato sauce
1 - 16 oz pkg dry spaghetti, broken up
2-3 tsp Italian seasoning
2 - 4 oz cans mushrooms, drained
6 cups (46 oz) can tomato juice

Combine everything except spaghetti in crock pot. Cover and cook on low 6-8 hrs or high 3-5 hrs. Turn on high during last hour and add spaghetti. Stir occasionally. (You may need to add a little water as the spaghetti cooks.)

Submitted by Leslie

Oven Cobblestone Stew

2 lbs beef round steak or stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium potatoes, cubbed
1/4 to 1/2 cup onion, chopped
2 cans (10 3/4 oz) cream of mushroom soup
2 T. beef bouillon
1 cup water
1/2 t. salt
Cobblestone Biscuits-recipe to follow

Heat oven to 325 degrees. Mix the meat and vegetables in ungreased baking dish. Pour the soup into bowl. Stir in reamining ingredients except Cobblestone Biscuits. Pour over the meat and vegetables. Cover tightly with foil. Bake in 325 degree oven for 3 hours.

While stew is baking mix the dough for Cobbleston Biscuits and refrigerate it.

Cobblestone Biscuits (I usually double this recipe)

1 cup buttermilk baking mix
1/2 cup grated cheddar
1/4 cup cold water
2 T. mayonaise or miracle whip

Mix all ingredients to a soft dough with fork. After stew has baked for 3 hours, carefully remove from oven. Increase temperature to 450 degrees, 425 in a glass dish. Drop teaspoonfuls of biscuit dough about 1/2 inch apart onto the stew. Bake about 10 minutes or until the biscuits are golden brown.

Submitted by Rene'

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 t. salt
1 t. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 t. vanilla extract
2 T. milk
40 miniature peanut butter cups, unwrapped

Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Submitted by Rene'

Porcupine Balls

1 cup minute rice, uncooked
1 egg, beaten
1 lb ground beef
2 t. salt
6 t. grated onion
pepper to taste
2 1/2 cups tomato juice
sugar to taste

Mix first 6 ingredients. Shape into meatballs and cook in skillet. Put tomato juice and sugar in slow cooker and trun on high. After cooking meatballs, place in slow cooker for at least 1 hour. You will have to experiment with the sugar and onion for your taste.

Submitted by Rene'

Quick & Easy Chicken Noodle Soup

1 T. butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound (about 2 cups) chopped cooked chicken breast
1 1/2 cups egg noodles
1/2 t. dried basil
1/2 t. dried thyme
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion, celery and carrots for about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes before serving.

Submitted by Rene'

Del Amici's Secret Spread

1 cup of each of the following:
shredded cheddar cheese
parmesan cheese from shaker
shredded parmesan cheese from block
shredded Romano cheese from block
mayonnaise
artichoke hearts chopped
add garlic powder, red wine vinegar and salt to taste

Chill for a couple hours. Serve with crackers.

Submitted by Leslie

Cherry Vodka Slush

9 c. water
1 3/4 c. sugar
1 can frozen oj
1 can frozen lemonade
1 pint (2 c.) cherry vodka (UV brand is what I used)

Mix water and sugar together and bring to a boil. Remove and cool completely. Pour into large bowl/bucket.Add frozen can of oj and lemonade; stir until dissolved. Add vodka and stir. Freeze for 24 hours stirring once. Serve by adding Squirt or Sprite to frozen mix. ENJOY!!!

Submitted by Leslie

Coconut Shrimp

1/2 cup flour
1 egg
2/3 cup beer
1 & 1/2 tsp baking powder
1/4 cup flour
2 cups flaked coconut
24 raw, peeled, deveined shrimp (will usually make more than 24 shrimp)
oil to fry in

In a bowl combine 1/2 cup flour, egg, beer and baking powder. In another bowl place the 1/4 cup of flour and in another bowl place the coconut. Dip shrimp in flour and shake off the excess. Next dip in the egg/beer mixture and then roll in coconut. Place dipped shrimp on a wax paper lined baking sheet in the refrigerator for at least 30 minutes (no longer than 24 hours). Deep fat fry or fry in skillet in 1/2 inch of oil until browned on both sides. Serve with a combination of orange marmalade and dijon mustard (and grated horsradish if desired) to taste.

Submitted by JoAnn

Chicken & Broccoli Casserole

10 oz fresh or frozen broccoli cooked and drained
2 cups cooked diced chicken
slivered almonds -optional
1 can cream of chicken soup
1/2 cup mayonnaise
1 tbsp lemon juice
1/4 to 1/2 tsp curry powder
buttered bread or craker crumbs

Grease a 1&1/2 quart casserole dish. Layer broccoli, chicken, almonds. Combine the rest of the ingredients and pour over the top. Top with buttered bread crumbs. Bake at 325 degrees for 45 minutes or until the sides start to bubble. Serve over egg noodles or rice. I prefer the noodles. You can assemble the casserole ahead of time (except for the bread crumbs) and refrigerate. Top with crumbs before baking and allow extra time to bake.

Submitted by JoAnn

Brunch Pizza Squares

12 to 16 ounces sausage crumbled, cooked and drained
1 (8 ounces) tube crescent rolls
4 eggs
2 tbsp milk
1/8 tsp pepper
1 cup cheddar cheese

Unroll and press crescent rolls into a greased 9x13 inch pan and slightly up the sides. Sprinkle with sausage. Beat eggs, milk and pepper. Pour over sausage and sprinkle with cheese. Bake at 400 degrees for 15 minutes or until lightly browned. You can substitute ham or bacon for the sausage.

Submitted by JoAnn

Funnel Cakes

2 cups flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 eggs, beaten
1&1/2 cups milk

Stir until smooth. Pour into squeeze bottle (funnel is a pain). Heat 1/2 inch cooking oil in skillet over medium heat. Test oil with a squirt of batter. If it bubbles and rises, it is ready. Squirt in funnel cake pattern and brown. Then flip and brown. Top with powdered sugar, plain sugar, cinnamon sugar, chocolate sauce, ice cream or fruit. The leftover batter can be stored in the bottle in the fridge and used within about 2 days.

Submitted by JoAnn

Sloppy Joes

1 lb. ground beef, cooked and drained
1 onion, chopped
8 oz. can tomato sauce
1 tsp chili powder
1 to 3 tsps. worcestershire sauce
salt and pepper to taste

Cook beef with chopped onion (and chopped green pepper is optional) and drain. Mix the remaining ingredients and salt and pepper to taste. You can adda little brown sugar if you like a slightly sweet sauce. Simmer for about 5 minutes. Serve on buns.

Submitted by JoAnn

Chicken & Chip Casserole

1 can cream of chicken soup
8 ounces sour cream
2 tbsp taco sauce, salsa or picante sauce
4 ounce can of chopped green chilies
3 cups cubed cooked chicken
12 slices american cheese
4 cups broken tortilla chips

Combine first four ingredients. In a 2 qt shallow baking dish layer half of chicken, soup mixture, cheese and tortilla chips. Repeat layers one more time. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. 4-6 servings

Submitted by JoAnn

Fluffy Biscuit Muffins

1 cup self rising flour
2 tbsp mayonnaise
1/2 cup milk

Cut flour and mayonnaise together until the mixture resembles coarse crumbs. Add milk and stir just until mixed. Spoon into four greased muffin cups. Bake at 425 degrees for 14-16 minutes or until lightly browned.

Submitted by JoAnn

Peanut Butter Cup Pie

1/2 cup creamy peanut butter (I recommend Jiff)
8 ounce package cream cheese, softened
3/4 cup confectioners sugar
6 tbsps milk
8 ounces cool whip
Oreo crumb crust (9 inches)
Chopped peanut butter cups

Beat cream chesse until fluffy. Add sugar and peanut butter and mix well. Gradually add milk and beat until blended. Fold in cool whip and pour into crust. Top with as much chopped peanut butter cups as desired. Refrigerate 8 hours or overnight. I think it is pretty good especially if you like Village Inns peanut butter cup pie. I like it better in fact.

Submitted by JoAnn

Mexican Casserole

1 lb. ground beef
1/4 cup chopped onion
8 ounces (3 cups fritos), crushed
15 ounces taco sauce OR enchilada sauce (I use taco sauce)
1 1/2 cups shredded cheese (cheddar, jack or mexican)

Cook beef and onion together and drain. Put cups corn chips in bottom or greased 1 1/2 quart casserole dish. Top with meat, then with sauce and sprinkle cheese over top. Bake at 350 degrees for 20-30 minutes until hot and bubbly. Top with remaining corn chips and bake 5 minutes longer.If you like doritos you could try using those in place of fritos. I like fritos personally. You could also put a layer of refried beans in there too if you like. Heat them first so they spread more easily.

Submitted by JoAnn

Slow Cooked Spaghetti Sauce

1 lb. ground beef or bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
8 ounce can tomato sauce
6 ounce can tomato paste
1 bay leaf
1 Tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme

Cook beef or sausage with onion and drain. Combine meat with the rest of the ingredients in slow cooker and cook on low for 7-8 hours. 6-8 servings

Submitted by JoAnn

Cheese Frenchies

1 cup milk
2 eggs
1/2 tsp salt
3 heaping tbsp flour
Cornflake crumbs (can usually be found with bread crumbs or the shake and bake)

Make however many cheese sandwiches you want using bread spread with mayonnaise and topped with one slice of American cheese. Cut into triangles. Place on cookie sheet and freeze. The recipe probably makes about six whole sandwiches at least. Combine the eggs, flour, salt and milk and mix well. Should not be too thick or too thin. Add more flour or milk to adjust if necessary. Dip each triangle in batter and roll in cornflake crumbs and put back on the cookie sheet. Repeat with all sandwiches. Freeze until firm. You can then fry them in oil until golden brown or bake at 350 degrees for 10-20 minutes or place frozen sandwiches in a baggie and keep in the freezer until you are ready to eat. I usually make up a lot and then freeze them.

Submitted by JoAnn

Cheerios Treats

3 T. butter or margarine

1 pkg. (10.5 ozs) mini-marshmallows

1/2 cup peanut butter

5 cups Cheerios

1 cup plain M & M's

Place butter and marshmallows in a large microwaveable bowl. Microwave on high, uncovered, for 2 minutes or until puffed. Stir in peanut butter until blended. Add Cheerios and M & M's; mix well. Spoon into a greased 9 x 13 pan; press down gently. Cool before cutting. Yield: 15 servings

The kids and I made these tonight for school snacks and they are pretty yummy!

Submitted by Rene'

Omelet Muffins

12 extra large or jumbo eggs
3/4 tsp to 1tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1 heaping tbsp flour
1/2 cup milk or half &half
2 tbsp vegetable oil
1/4 cup cottage cheese, sour cream, plain yogurt OR cream cheese (only use one)
1 lb cooked meat (bacon, ham, sausage)
2 cups shredded cheese (I prefer sharp cheddar)

*** You can also add some cooked vegggies too.

Make sure to drain any excess liquid.Preheat oven to 360 degrees and grease 24 muffin cups really, really well including the top of the muffin pan. Don't use muffin liners. Combine the first eight ingredients in a blender and blend until smooth. Divide meat and cheese among the muffin cups. Pour egg mixture evenly among the cups (fill them about half full for starters to make sure you have enough for each cup). Bake for 25-30 minutes until lightly browned. Immediately remove from pans. They tend to stick on the bottom of the pan a little. I found that a spoon works pretty well to loosen them on the bottom. These reheat real nicely in the microwave so you can make them on the weekend and then have them throughout the week for a quick breakfast.

Submitted by JoAnn

Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Cilantro-Lime Rice

Submitted by Stacy

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Submitted by Stacy - Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Black Bean Recipe

Cafe Rio Sweet Pork Salad & Dressing *Crockpot*

(Goes with bean & rice recipe)
Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of yummy dressing, but it will keep in the refrigerator for up to two weeks.

Café Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

Mix ingredients in a crock pot and let cook for 10 hours on low.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

To assemble salad, use a large bowl or pie tin. Add a warm tortilla to the bottom, spoon in beans, rice, add romaine lettuce (or bagged salad), top with tomato, guacomole and crushed tortilla chips. Add dressing to your liking. It's delish!

Submitted by Stacy

Tortilla Soup *Crockpot*

3 cups of chicken broth
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn
2 green onions
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (celery and carrots or you can use a frozen bag of peppers/onion)
4 cloves of garlic
1/4 t crushed red pepper flakes
1/2 t cayenne pepper
1 t cumin
salt to taste
optional garnish: tortilla chips--parmesan cheese--sour cream

The Directions:
Dice all veggies into fine chunks dump everything into the crockpot it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen. Totally okay to assemble the night before. Cook on low for 8-10 hours, or high for 6 or so. Before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.

Submitted by Stacy

French Bread Pizza

1/4 cup butter, softened
2 Tbsp. olive oil
3/4 cup grated asiago or Romano cheese
2 Tbsp. minced garlic
1 tsp. dried basil
1/4 cup finely-diced red bell pepper
1/2 tsp. black pepper
1 16 oz. loaf French bread
2 cups shredded rotisserie chicken
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese

Preparation:Preheat oven to 400 degrees F.In a small bowl, stir together the first seven ingredients (through black pepper).Slice French bread in half lengthwise. Cut each half crosswise into three pieces. Spread butter mixture over each piece.Top with rotisserie chicken.Sprinkle mozzarella and Parmesan cheeses over chicken.Bake 8-12 minutes until cheese is melted and golden brown.

Submitted by Stacy - this is one of our family favorites

Crockpot Chicken Tacos

1 lb boneless, skinless chicken breasts
1 pkg taco seasoning
1 cup chicken broth

Combine all in crock; cook 6-8 hours on LOW. Remove breasts from crock, cool slightly then fork-shred. (Spoon a bit of the juice over it if desired). Serve on warmed tortillas with cheese, salsa, sour cream, black olives, lettuce or tomatoesAnother version:1 lb boneless, skinless chicken breasts1 Jar of SalsaCook in crockpot 6 hours on low, shred, and serve.

Submitted by Stacy

Mu Shu Chicken Wraps *Crockpot*

1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce (comes in a bottle)
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
Flour tortillas or flatbread

1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork. 2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. 3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. 4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls. I serve with egg rolls and/or mandarin asian salad.

Submitted by Stacy

Easy Pizza Dough

1 pkg. active dry yeast
1 cup warm water
1 tsp. sugar
1 1/2 tsp. salt
2 1/2 cups all purpose flour
3 Tbsp. olive oil (or canola or vegetable)

Preheat oven to 425. Dissolve yeast in warm water with sugar. (I usually let it sit about 5 minutes.) Stir in remaining ingredients then beat vigorously or knead 20 strokes. If it feels really sticky you can add a little more flour. Let it rest 5 minutes then spread onto pizza sheet, using your fingers to work the dough. Bake crust 7 minutes, then remove from oven and add toppings. Bake an additional 8-10 minutes or until the cheese is melted to your liking.

I usually use a pizza stone, so you may need to decrease these baking times if you use a metal pan. The original recipe says this makes 2 pizza crusts, but my stone is pretty large and we like our crust on the thicker side, so I use it for one pizza.

Submitted by Anitra

Mac and Cheese

7 ounce package of macaroni, cooked and drained
6 tbsp butter, divided
3 tbsp flour
2 cups milk
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
2 tsp brown or dijon mustard
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 tbsp fresh parsley, minced (optional)

Cook pasta. Melt 4 tbsp butter in large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; stir and cook for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Combine macaroni and cheese sauce. Transfer to a 3 quart casserol dish. Melt remaining butter and toss with bread crumba and parsley. Sprinkle over macaroni and bake uncovered at 400 degrees for 15-20 minutes or until golden brown. 6-8 servings. Very creamy.

Submitted by JoAnn

Chicken Enchiladas

3 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can cream or chicken soup
4 ounce can green chilies
2 tbsp finely chopped onion
1/4 tsp pepper
1/8 tsp salt 10-12 flour tortillias (8 inches)

Combine all ingredients except one cup of cheddar cheese. Put about 1/2 cup of filling on each tortilla and roll up and place in a greased 9x13 in pan. Top with cheese and bake at 350 degrees for approximately 20 minutes. Make sure they are hot all the way thru.

** You can use five cups of mexican blend cheese in place of the cheddar and jack cheeses. You can top the enchiladas with taco sauce, salsa, picante sauce, or enchilada sauce before baking. Verde salsa and enchilada sauces are good on chicken. You can add jalopenos or black olives to filling if you like.

Submitted by JoAnn

Slow Cooked Beef Roast

3 - 5 pound beef roast
garlic (optional)
1 bottle dark beer
1/2 cup beef broth

If using garlic, poke roast with a knife and insert garlic cloves (the amount is up to you). Salt and pepper roast. Brown roast all over in 1 tbls oil. Put in crock pot and pour broth and beer over roast. Turn on low and cook 7-8 hours. It will be ready by the time you are home from work. Remove roast and serve with juices or make a gravy with the juice.

Submitted by JoAnn

Cheese Quiche

2 cups shredded sharp cheddar cheese
2 tbsp flour
1 1/2 cups milk
4 eggs, beaten
3/4 cup finely chopped cooked mushrooms (optional)
1/4 cup chopped green onions (optional)
1/4 tsp saltpepper to taste
9 inch unbaked pie crust

Toss flour with cheese and and onions. Combine beaten eggs with milk,salt, pepper and mix well. Stir cheese, onions and mushrooms. Pour into pie crust and bake at 350 degrees for 1 hour or until set. Serves 6-8.

Submitted by JoAnn

Broccoli Shrimp Alfredo

16 ounce package of fettucine or bowtie pasta
1 pound raw medium shrimp, peeled and deveined
3 garlic cloves minced or crushed
1/2 cup butter
8 ounces cream cheese, cubed
1 cup milk
1/2 cup shredded parmesan cheese, fresh is best
10 ounce package of frozen broccoli florets, cooked
1/2 tsp salt

Cook pasta.In a large skillet saute shrimp and garlic in butter until shrimp turn pink. Remove shrimp and keep warm. Leave as much butter in the skillet as possible when removing shrimp. In same skillet combine cream cheese, milk and parmesan cheese, cook unitl cheeses are melted and smooth. Stir broccoli, shrimp, salt and pepper to taste into cheese sauce. Heat through. Toss gently with the pasta.

This tastes good reheated. Just add a little milk if you need to before reheating.

Sliced grilled chicken would be good in place of the shrimp. I have also used different veggies in place of the broccoli.

Submitted by JoAnn

Broccoli & Rice Bake

1 cup chopped onion
1/4 cup margarine or butter
1 small can chopped mushrooms
2 cans cream of chicken soup
1 8 oz jar Cheez Whiz
4 cups minute rice, cooked
2 boxes chopped frozen broccoli

Boil broccoli until tender, drain. Saute onion with margarine until onions are tender. Mix Cheez Whiz with soup, then add all other ingredients, mix well. Pour into a greased 9 x 13 inch baking dish. Bake at 350 degrees until hot.

*I make this into a casserole and add 2 cups of cut up cooked chicken breasts. This is my mom's recipe and she usually uses the larger jar of Cheez Whiz.

Submitted by Rene'

Cream Corn Casserole

1 can corn, with water
1 can cream corn
1 pt. sour cream
1 Jiffy brand, corn bread mix
1 egg beaten
1 stick of butter, melted

Mix all ingredients together. Pour into greased 9 x 13 inch pan. Bake at 325 degrees for 1 hr.

Submitted by Rene'

Cheeseburger 'N' Fries Casserole

2 lbs ground beef
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cheddar chees soup
1 pkg (20 oz) frozen crinkle-cut French fries

In a skillet, brown beef; drain. Stir in soups. Pour into a greased 13 x 9 x 2 inch baking dish. Arrange French fries on top. Bake uncovered at 350 degrees for 50-55 minutes or until fries are golden brown. 6-8 Servings

Submitted by Rene'

Patti's Creme-d- Mint Cake

1 white cake mix
6 tsp creme-d-mint, divided
16 oz hot fudge sauce
8 oz cool whip

Bake cake per box, plus 3 tsp. creme-d-mint.
Cool for 15 min.
Spread hot fudge sauce on cooled cake.
Frost with mixture of cool whip and 3 tsp creme-d-mint.

Submitted by Jill

Farmers Delight

8 oz wide noodles
1 can chicken & rice soup
1 can cream of chicken soup
1 can cream corn
1/2 c velveeta, cut up
1 lb browned hamburger

Cook noodles and drain. Spray casserole dish (2 qt) and add soups, corn, hamburger and mix well. Add drained noodles and velveeta, stir. Bake at 350 for 45 - 60 min.

Submitted by Jill

Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced


PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Texas Straw Hats

1 lb ground beef
1 small onion, chopped
1 pkg. taco seasoning mix
2 cups fritos
1/2 lb velveeta cheese, cut up
1 c picante sauce (optional)

Brown meat with onion in med skillet, drain. Add seasoning mix and prepare as directed on package. Top with fritos and velveeta; cover. Cook on low heat 5 min. or until velveeta is melted. Serve immediately with picante sauce.
Total time 25 min.
Serves 6

Submitted by Jill

Jackie's Tavern (aka sloppy joes)

4 lbs ground beef
sm onion, chopped
4 cloves garlic (optional)
1 c ketchup
2 T mustard
2 T worchestershire sauce
1 can tomato soup

Brown ground beef, chopped onion and garlic (optional), drain.
Spray crockpot, add browned ground beef and all the other ingredients - stir well.
Cook on low 4-6 hours. Stir a few times while cooking. Serve on buns.
Serves 25

Submitted by Jill

Mexican Lasagna

1 1/2 lb ground beef
24 oz tomato sauce
1 c cottage cheese
1/4 tsp garlic powder
10 oz crushed tortilla chips
1/2 lb cheddar cheese, grated
1 small onion, chopped
1 tsp salt
1 c sour cream
1 sm can green chiles

Preheat oven to 350. Combine sour cream, cottage cheese, garlic powder and green chiles. Set aside.
Brown meat and onions. Drain and add tomato sauce & salt.
Layer in greased 9x13 pan.
Tortilla chips
Meat/tomato sauce mixture
Sour cream mixture
Cheese

Bake 20-30 minutes or until hot and bubbly.

Submitted by Jill

Chicken Noodle Casserole

3 can chicken noodle soup
3 chicken breasts, cooked and diced
9 T butter, melted
6 T flour
1/4 - 1/2 c onion
Crushed potato chips

Spray 9x13 pan and add diced chicken. Heat melted butter, flour & onion. Add soup and cook until thick. Pour mixture on top of chicken. Bake at 350 for 45 min. After cooking for 35 min add crushed potato chips, then continue to bake for 10 min.

Submitted by Jill

Grandma Strain's Frosting

1 stick butter, soft
3 c powder sugar
2 T milk - may need more or less
a little vanilla

Beat really good.

Submitted by Jill

Nacho Cheese Dip

2 lb velveeta cheese
1 lb hamburger, browned
1 can rotel

Spray crock pot. Put all together in crockpot and cook on low heat until cheese is melted and all ingredients are blended together. Keep warm while serving. Good with fritos or tortilla chips.

Meatballs or Meatloaf

Meat mixture:
2 lb hamburger
1 can evaporated milk
1 envelope dry onion soup
Mix all the above together with hands. Makes 2 meatloaves or many meat balls. I make meatballs and freeze half of them.

Topping:
1 c Ketchup
1 c Brown Sugar
2 tsp mustard

Mix all the above together. Ketchup and brown sugar are equal parts. We like a lot of sauce, so adjust as needed.

Spray appropriate size of pan, put spoon full of topping on each meatball. Bake at 350 for 1 hour. Great leftovers.

Submitted by Jill

Pizza Casserole

1 1/2 lb Hamburger
1/4 c Chopped onion
1 clove of garlic (optional)
6 oz Egg noodles, cooked and drained
1/2 lb American cheese (6-8 slices of cheese)
4 oz Mozzarella cheese
1 jar or your favorite spaghetti sauce

Brown hamburger, onion and garlic (optional). Add jar of spaghetti sauce. Heat: mix noodles in sauce. Spray 9x11 pan. Put half in pan and top with cheese slices. Pour remaining noodle mixture over cheese. Sprinkle mozzarella cheese on top. Cover and bake at 350 fro 30 min.

Submitted by Jackie

Breakfast Quiche

2 lb. pkg hash brown potatoes
1/2 lb any cheese, grated (swiss or cheddar are our favorites)
1 can evaporated milk
1/2 tsp pepper
1 lb ham, chopped
9 - 10 eggs
Salt

Heat oven to 425. Grease 9x13 pan. Press hash browns in pan and up the sides. Put potatoes in oven until brown. Remove pan from oven; sprinkle ham, cheese over hash browns. Combine eggs, evaporated milk, salt and pepper. Pour this mixture over mixture in the pan. Return to oven; bake until surface is lightly brown. Test by inserting knife. Knife should come out clean when done, about 20 minutes. Can do hash browns ahead, but do not put mixture with hash browns ahead. Cook as soon as you add the mixture to the hash browns.

Submitted by Peg

Quick Quiche

Crust:
1/3 c butter or margarine
3 oz cream cheese
1 c flour
1/4 tsp salt

Filling:
1/2 lb Swiss cheese, grated
3 eggs, slightly beaten (*)
1 1/2 c half and half (*)
1/8 tsp pepper
1/2 tsp salt
1 T grated onion
1/2 lb chopped ham or 8 slices bacon (cooked and crumbled) or 1 c crab meat (drained & broken up) or 1 c spinach (chopped finely)

Blend crust ingredients well. Make into ball; press into 2 small or 1 large pie plates. Put grated cheese and one of these: ham/bacon/crab/spinach in crust. Combine eggs, half and half and seasonings. Pour over meat and cheese. Bake at 375 for 45 minutes. Serves 6-8. (*) Substitute 5 eggs and 1 c skim milk to lower the fat content.

Submitted by Peg

Breakfast Egg Casserole

12 eggs
1 1/2 c ham, diced or cubed
1 c. grated cheddar cheese
1 c evaporated milk
1/2 stick margarine, melted
2 T mustard
Salt and pepper

Place ham and cheese in a greased 9x13 pan. Blend eggs, melted margarine and mustard. Add milk and stir. Pour over ham and cheese mixture. Bake at 350 for 30-40 minutes. Optional: May add mushrooms, onions, green pepper to have variation.

Submitted by Peg

Breakfast Wild Rice & Sausage Casserole

2 pkgs. Uncle Ben's long-grain and wild rice
2 lbs pork sausage
1 c. mushroom pieces
3/4 c slivered almonds
3 cans cream of chicken soup
1 lg. chopped onion
2 T butter

Cook rice, brown sausage and onions (drain). Add almonds and remaining ingredients. Spray 9x13 casserole dish. Bake at 350 uncovered for 45 minutes. Serves 24.

Submitted by Peg

Salmon over Spinach

Frozen Salmon filets
Shredded Parmessan cheese
Fresh spinach
Anytime seasoning (above)
1 small tomato (chopped)

Cook salmon filets per the package directions. I spray them with olive oil and sprinkle the anytime seasoning (above) on them. I do that after I turn them as well. While Salmon is cooking steam the spinach in a microwave steamer or you can put the fresh spinach in a pan on the stove with a little water for a few minutes. I put a pile of the steamed spinach on the plate, put a cooked Salmon filet on top and sprinkle the chopped tomatoes and shredded parmesan cheese on top. I pop each plate in the microwave for a few minutes if the parmesan cheese doesn’t melt. My kids will actually eat this. The anytime seasoning gives it a really good flavor.

Submitted by Jessi

Corn/Black bean Salsa (fresh)

30 cherry or grape tomatoes (wash and cut into small bite size pieces)
1 can black beans rinsed and drained (can use frozen and follow directions on package for preparing)
1 can whole corn rinsed and drained (can use frozen and follow directions on package for preparing)
¼ cup or less (I use about a table spoon) of Hellmans light mayo.
Tbsp of chopped fresh cilantro (can add more to taste)

Mix together and serve with chips or crackers.

Submitted by Jessi

Anytime seasoning

Anytime seasoning ( I use this mixture for everything, meat, veggies, soup, etc….)

Mix together equal amounts of the following spices:
Kosher salt
Ground pepper
Thyme
Basil
Tarragon
Garlic powder
Parsley
Paprika

I mix it up in a little Glad container with a lid and leave it right on the top of my stove. I throw this seasoning into almost everything I make.

Submitted Jessi

Corn/Macaroni casserole

1 can creamed corn
1 can regular yellow corn (undrained)
1 cup uncooked elbow macaroni
1 cup velveeta cheese
1 stick of margarine

Mix all ingredients together in a casserole dish. Cover and bake at 350 for 30 minutes. Take out stir and uncover and bake another 30 minutes.

Submitted by Jessi

Grandma’s Mini Pizza’s

1 loaf of party rye bread (tiny slices)
2 lbs of hamburger
1 pkg of velveeta cheese
Oregano
Shredded Mozzarella cheese

Brown hamburger and add velveeta cheese. Stir until cheese is melted. Spoon meat and cheese mixture onto little rye bread slices. Top with a little shredded mozzarella cheese and sprinkle with a little oregano. Bake in the oven 5-10 minutes at 350 until mozz. Cheese is melted.

Submitted by Jessi

Taco Soup

1 can Hormel Chili NO beans
1 can Rotel w/chilies
1 can Italian dices tomatoes
1 can Kidney beans OR your preference
1 lb. velveeta
8 oz. sour cream
1 lb. hamburger
¼ - ½ cup chopped onions

Brown hamburger with onions, drain. Add remaining ingredients. Serve with tortilla chips.

Submitted by Janet

Taco Pasta Shells

18 uncooked jumbo pasta shells
1 lb. lean ground beef
1 16 oz bottle taco sauce or picante sauce, divided
3 oz fat free cream cheese, cubed
2 t chili powder
3/4 cup shredded Mexican cheese blend, divided

Cook pasta according to package directions. Meanwhile in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend. Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 by 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!
Submitted by Michelle

Easy Quiche

1 9" pie shell
1 1/2 Cups shredded cheese (any flavor)
4 eggs
1 Cup half & half
salt
pepper
onion salt

Put shredded cheese in bottom of unbaked pie shell. Beat eggs with half & half. Season with salt & pepper & small amount of onion salt. Pour over cheese and bake.

Options - you can add crumbled bacon or diced ham, or browned sausage - red or green peppers - chopped onion - add any of these to the cheese and toss.

Bake at 375 degrees for 40-45 minutes or until the knife comes out clean.

Submitted by Becky

Apple Salad

2 large apples
2 bananas
1 cup marshmallows (small)
1 cup halfed purple grapes
dressing (below)

Dressing
8 tbsp. mayonaise
4 tbsp. sugar
milk to thin

Submitted by Becky

Hot 'N' Cheesy Chicken Casserole

3 cups chopped cooked chicken
1 14-oz. pkg. frozen broccoli florets
2 cups cooked rice
1 1/2 cups frozen peas
1 10 oz. can condensed cream of chicken soup
1 10oz. can condensed fiesta nacho cheese soup
1 10-oz. can diced tomatoes
1/2 cup milk
1/2 tsp. crushed red pepper (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup crushed rich round crackers

1. Preheat oven to 350 degrees. Place chicken in bottom of 3-quart rectangular baking dish. In large bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

Submitted by Becky

Quick & Easy Chicken, Broccoli and Rice

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 oz.) can condensed cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked rice
2 cups fresh or frozen broccoli flowerets

1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender.

Submitted by Becky

Mom's Spaghetti Pie

8 oz. spaghetti broken into 2 inch pieces
1 jar thick spaghetti sauce
1 tsp sugar
2 Tablespoons butter
½ tsp leaf oregano, crumbled
1/3 cup parmesan cheese
½ tsp garlic salt
½ tsp salt
4 oz mozzarella cheese, shredded
¼ tsp pepper
1 ½ cups cottage cheese
1 egg, well beaten
1 ½ lbs ground chuck
1 medium onion, chopped

Cook spaghetti according to package directions; drain. Place in 9x13 inch baking dish. Stir in butter, parmesan cheese, salt, pepper, and egg until thoroughly combined. Spread mixture evenly in pan. Saute ground chuck and onion in large skillet until meat is brown; drain. Stir in spaghetti sauce, sugar, oregano, and garlic salt. Spread cottage cheese over spaghetti layer and top with meat mixture. Bake at 350 degrees for 30 minutes. Sprinkle mozzarella cheese over top and bake an additional 10 minutes or until cheese is melted and just begins to brown. Let stand 15 minutes before cutting.

Submitted by Diane

Ham Balls

2 lbs. ham loaf
1 egg
1 cup milk
1 cup saltine cracker crumbs

Mix the above ingredients and make into 24-26 balls. Place in a large casserole dish.

Mix the following ingredients and pour over the balls:
1 cup brown sugar
½ cup water
½ cup vinegar
1 tablespoon mustard

Bake at 325 degrees for two hours. Turn the balls once or twice during baking.

Submitted by Diane

Cranberry Pork Loin Roast

2 1/2 lb boneless rolled pork loin roast
16 oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

If you want to put potatoes in the bottom of the slow cooker, that tastes great too! For gravy, take 2 cups of the juice and boil over medium heat. Combine a couple tablespoons of cornstarch with a couple tablespoons of water and then stir into the gravy. Stir until it is thick enough.

The leftovers are great with this!!!

Submitted by Diane

Chicken & Biscuit Casserole

1 tube Grand Biscuits
1 cup frozen mixed veggies
2 cans cream of chicken soup
1 Tbsp onion flakes
1 1/3 cups milk
1 cup shredded cheddar cheese or cubed Velveeta
1 large can white chicken meat WITH liquid
½ cup shredded cheddar for topping

Place biscuits in bottom of greased 9x13 baking dish. Heat all other ingredients, except 1/2 cup shredded cheddar, in medium saucepan until cheese is melted. Pour mixture over biscuits. Top with ½ cup shredded cheddar. Bake at 350 degrees for 40 minutes; then check biscuit tops. When tops are raised and golden brown, casserole should be done.

Submitted by Diane

Chicken Enchiladas

3 cups cubed and cooked chicken
2 cans cream of chicken soup
1 pint sour cream
1 can Ro-Tel tomatoes with green chilies
1 lb. Monterey Jack and Colby cheese
8 flour tortillas

Mix chicken pieces with soup, sour cream, Ro-Tel tomatoes and ¾ of the cheese. Spread a little of this mixture in the bottom of a greased 9x13” pan. Heat tortilla shells in microwave 3 at a time for 30 seconds. Place 3 plus Tbsp. in each tortilla and roll up. Place in pan and cover with the rest of the mixture and then cheese. Bake at 350 degrees for 30 minutes. Let sit a bit before serving.

Submitted by Diane

Chicken & Rice Casserole

1 cup rice
2 cups water
1 stick butter
2 cups chicken
1 can cream of mushroom soup
1 large can evaporated milk

Mix rice and water together. Put in 9x13 pan and cover. Bake at 350 degrees for 30 minutes. Stir in butter. Mix soup and evaporated milk. Add chicken and stir in rice. Cover and bake 1 hour at 350 degrees.

Submitted by Diane

Cheesy Vegetables

30 oz. California Blend Vegetables (2 packages)
16 oz. cream of mushroom soup
2 Tbsp. milk
1 small jar cheese whiz
1 small can of French Fried Onions

Place the frozen vegetables in the bottom of a baking dish. Combine the soup, milk and cheese whiz and pour over vegetables. Bake @ 350 degrees for 45 minutes. Add onions during the last 5 minutes of baking.

Submitted by Diane

Diane's High School Brownies

2 sticks oleo
2 cups sugar
4 eggs
1/4 cup cocoa
1 1/2 cups flour
2 tsp vanilla
1 tsp salt
chocolate chips

Melt oleo. Mix together with sugar, eggs, and cocoa. Add flour, vanilla, and salt. Beat until mixed. Pour in greased 9 x 13 inch pan. Sprinkle top with chocolate chips. Bake in 350 degree oven for 25-30 minutes. Do not overbake.

Submitted by Diane

Lite Strawberry Banana Smoothie

1 container of plain/flavored lite yogurt
1 C. frozen strawberries
1 banana
A splash of milk to help with the blending

Put all in the blender and mix. This makes about 12 ozs.

*This is also good with frozen peaches or blueberries.

*If you want to use fresh fruit add 1/2 cup ice before blending.

Submitted by Jill V.