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'