Fun Finger Food for Football Games and other Festivities!

Crockpot Bean Dip

1 15 oz can refried beans
1 15 oz can black beans, drained
1 c favorite salsa
1 c shredded monterey jack cheese (can use pepper jack if you like it spicy)
1 c shredded cheddar cheese
1 4 oz can diced green chilies
1 3oz brick cream cheese
3/4 c sour cream
1 T chili powder
1/2 t ground cumin

Combine refried beans and cream cheese in a bowl with electric mixer.  Stir in salsa and sour cream.  Then stir in rest of ingredients.  Cook in a sprayed slow cooker on high for 2 hours or on low for 4.  Serve with chips.

Pizza Fondue Dip

1/2 lb hamburger, browned
1/2 lb sausage, browned
20 pieces of pepperoni, finely diced
1 large bottle spaghetti sauce
8 oz shredded cheddar cheese
8 oz shredded mozarella
1 t dried basil
1 T sugar
1 T cornstarch

Combine in a sprayed slow cooker and heat on low for 2 - 3 hours.  Serve with cubes of french bread, chips, crackers, crisp breadsticks, etc.

BLT Dip

3 oz real bacon bits
1 c sour cream
1 c mayo
3 roma tomatoes, finely diced

Mix together well and serve with crackers or vegetables

Southwest Egg Rolls

1 bag coleslaw mix
1/2 lb hamburger, browned
1 can drained black beans
1 can corn, drained
2 avocados, finely diced (opt)
1 packet taco seasoning
1 4 oz can diced green chilies
2 T sugar

Combine and heat through until cabbage starts to wilt.  Fill egg roll wrappers (or spring roll wrappers) and roll according to package directions.  Deep fry egg rolls and serve warm.  Refrigerate spring rolls. 

Serve with guacamole, salsa mixed with sour cream or ranch dip.

Finger Jell-O

This is a hit with kids AND grownups - they have some fun new Jell-O flavors!

1 big box Jell-O
3 envelopes Knox gelatin
1/4 c sugar
3 c boiling water

Combine sugar, Jell-O and gelatin in a bowl.  Add boiling water and stir until dissolved.  Pour into a 9 x 13 pan.  Let sit on counter for 30 minutes before refrigerating.  It will take about one hour in the fridge to set up.

Christmas Morning Breakfasts!

Sticky Buns

36 frozen rolls (thaw and bake type - regular size)
1 cube butter, melted
2 T cinnamon
1/2 c brown sugar
1/4 c nuts (opt)
1 small box instant butterscotch pudding
1 small box instant vanilla pudding
Milk


Sprinkle 2 well greased bundt pans with desired nuts and then place frozen rolls in.  Sprinkle the rolls with brown sugar and cinnamon, then pour melted butter over the top.  Mix the puddings according to package directions.  First pour butterscotch pudding over rolls, then vanilla.  Let rolls rise overnight in the refridgerator.  In the morning, bake at 350 for 30 - 40 minutes.

Cheese - Egg Casserole

1 dozen eggs
1 16 oz carton sour cream (I would use the "real" stuff)
2 4 oz cans diced green chilies
2 c grated cheddar cheese
8 oz fresh sliced mushrooms
1 green bell pepper, diced


Whip eggs and sour cream together.  Stir in other ingredients and pour into a greased 9 x 13 pan.  Bake at 350 for 40 - 45 minutes or until set.

Make-Ahead Christmas Morning French Toast

1 c brown sugar
1/2 c butter, melted
3 t cinnamon
3 tart apples, peeled, cored and thinly sliced
1/2 c dried cranberries
1 loaf french bread, cut into 1 inch slices
6 eggs
1 1/2 c milk
1 T vanilla extract


Combine brown sugar, butter, 1 t cinnamon, apples and cranberries in a sprayed 9 x 13 pan.  Arrange bread slices on top, cutting as needed to fit so that the apple mixture is completely covered.  Mix eggs, milk, vanilla and remaining cinnamon until well blended.  Pour mixture over bread, soaking bread completely.  Cover and refrigerate 4 - 24 hours (I usually do 8 - 12 hours).  Bake, covered with foil in a 375 oven for 40 minutes.  Remove foil and bake 5 more minutes.  Let stand for 5 minutes before serving.

Cracker Breakfast Casserole

2 c ground ham (just put leftover ham in your food processor)
1 lb shredded cheddar cheese (I prefer medium or sharp for this recipe)
1 sleeve saltine crackers (crumbled)
4 eggs
2 c milk

Toss first 3 ingredients together.  Put in a sprayed 9 x 13 glass pan.  Beat eggs and milk and pour over cracker mixture.  Place 9 x 13 pan on a cookie sheet and pour water into the cookie sheet. By doing this, the eggs will not get crunchy on the bottom of the pan.  Bake at 350 uncovered for 1 hour.

More Christmas Goodies

Grandma's Gumdrop Cookies

1 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t baking powder
2 c flour
2 c oats
2 c spiced gumdrops (I prefer the red and green ones) cut in half

Cream together shortening and sugars.  Mix in eggs and vanilla.  Mix in baking soda, baking powder and flour.  Stir in oats and gumdrops.

Roll dough into small balls (it will be fairly sticky dough) and then place them on a greased cookie sheets.  Press them gently with a fork dipped in milk.  Bake at 350 for 10 - 12 minutes.

Raspberry Cookie Bars

1 yellow cake mix
3/4 c margarine, melted
2 1/2 c oats
2 c raspberry jam
1 T water

Combine cake mix, margarine and oats and stir until crumbly.  Press 2/3 of dough in a sprayed glass 9 x 13 pan.  Combine jam and water and spread over dough.  Crumble remaining dough on top.  Bake at 375 for 20 minutes.

German Brownie Torte

I got the recipe from a friend who got it from a magazine and altered it. 

It is sure to impress - it is beautiful AND delicious AND easy!

2 21 oz Family size chewy fudge brownie mixes
3 c sweetened flaked coconut
1 1/2 c chopped pecans
1 c firmly packed brown sugar
1 stick BUTTER melted
3 c heavy whipping cream
1 c powdered sugar

Make the brownies as directed on package for cake like brownies except put the batter in a 8 or 9 inch round cake pan that has been COATED with cooking spray - 1 box per pan.  Combine coconut, pecans, brown sugar and butter together and spoon half of mixture on top of each pan of unbaked batter.  Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan for 15 minutes before inverting.  When completely cool, put one cake topping side up on a cake plate. 

Beat cream and powdered sugar together on medium high until moist stiff peaks form when beaters are lifted. 

Spoon some whipped cream over cake then top with the other cake, topping side up.  Frost the sides of the cake with the whipped cream and either frost the top OR pipe it in a decorating bag to make a design.

This is ultra rich.  The toughest part is whipping the cream - something I have been afraid to try until I tasted this cake and just HAD to make it.  If you put your bowl and your beaters in the fridge so everything is really cold, it whips up more quickly!

Holiday Favorites!

Yummy Wassail

This makes a HUGE batch - I make it, serve it and then just pour the rest into rinsed out juice bottles and store in the fridge for up to 2 weeks.  Then I can heat up a nug whenever I want some!

1 gallon granberry juice - you can use the cocktail in a pinch
3  12 oz cans frozen yellow lemonade concentrate
1 gallon of water
2 c sugar

7 - 10 WHOLE cloves
3 - 4 sticks of cinnamon
cheesecloth (this is usually available in the craft section of stores)

Make a little "sack" with the cheesecloth and put the spices in it and tie it closed.  Put it in with juices and water in a BIG pot and bring to a simmer.  Add sugar and stir until dissolved.  Simmer on low foranother hour or so.  Remove spice package and serve.     Just remember, this tastes very different than spiced cider!

Grandpa's Fudge

4 1/2 c sugar
1 can evaporated milk (not skim for this one!)
1 cube MARGARINE

Bring to a boil over medium low heat, stirring often.  Then maintain the boil for 12 minutes, stirring often.
Remove from heat and stir in:

16 oz of Hershey's chocolate bars - broken up (has to be plain Hershey's bars - others don't work as well)
12 oz bag semisweet chocolate chips
2  7 oz jars marshmallow cream

Stir until completely combined.  Pour into a buttered 10 x 15 (jelly roll) pan and let set up for at least 6 hours before serving.

Nancy's Top Secret Caramel Recipe (not so secret anymore!)

2 c sugar
1 c corn syrup
3 c heavy whipping cream
1/4 c butter
1/2 t salt
1 t vanilla

In a large saucepan (about the 4 quart size). combine 1 c cream, sugar and corn syrup.  Stir constantly (with a wooden spoon) over medium heat and bring up to firmball stage*. Then add 1 c cream and repeat process.  Then add the 3rd cup cream, the butter and salt and bring it again to firmball stage, stirring constantly.  Once it reaches firmball stage, turn it off and add vanilla.  Stir until completely combined.
Pour into a buttered 9 x 13 inch glass pan - do not scrape the sides of saucepan! Allow to cool and then cut up and wrap in wax paper.  These caramels are soooo soft if you pay very close attention!  If not, then they make great toffee pieces to suck on!

*Firmball stage:  I ALWAYS use a candy thermometer but the trick is, depending on your elevation makes a difference on what firmball stage actually is.  The temperatures listed on the candy thermometer are for SEA LEVEL.  The best way to find out what firmball is in your neck of the woods is to get a pot of water boiling with your candy thermometer in it.  At sea level, water boils at 212 degrees.  Watch and see what it boils at where you live.  For me, it boils at 203.  So I just subtract 9 degrees from whatever it says on the thermometer.  My firmball stage is at 235. All "stages" - firmball, hard ball, etc are adjusted by the same degree.  Everytime you get a new candy thermometer, make sure that it is the same!

Recipes that came about by chance (and desperation) and now have a permanent place in the file!

EggNog Pancakes

3 c pancake mix (the kind that you just need to add water)
2 1/2 c egg nog
1/2 c water
1 t nutmeg

Combine and cook on a hot griddle - watch closely - with the extra sugar in them, they burn easily.  I keep my electric griddle at about 325 for these ones.

Dad's Eggs - A - Roneous

1 16 oz bag frozen tator tots(or puffs)
1 dozen eggs
1/2 c milk
2 T margarine
1 c grated cheese
salt and pepper to taste

Thaw the tator tots in the microwave.  In a large skillet, nelt margarine.  Cook tator tots in hot margarine over medium heat.  You will want to "smash" them up until they are not in the tator tot shape anymore.  Whip together milk and eggs.  Pour over tator tot mixture and scramble until eggs are set.  Sprinkle with cheese and salt and pepper to taste.  Allow cheese to melt.  Serve with ketchup or salsa.  We have also added leftover ham or mushrooms or peppers to these and used frozen shredded hashbrowns.  Anything goes and everything tastes great! 

Creamy Tomato Noodle Soup - the ultimate in comfort food!

1 box macaroni and cheese prepared according to package directions but in a LARGE saucepan
2 cans condensed tomato soup
1 1/2 c milk
1/2 c grated cheese
salt and pepper to taste

After you have prepared the mac and cheese, add soup and milk.  Stir until well combined.  Add cheese and salt and pepper to taste.  This recipe is quick and ultra easy and really inexpensive to make! 

No Idea What's for Dinner Casserole -

discovered this by accident but my kids LOVED it!

1 16 oz package desired pasta
1 16 oz bag frozen broccoli/cauliflower mix
2 c cooked chicken, chopped
1/4 to 1/2 c bottled Italian salad dressing
2 c shredded mozzarella cheese

Boil pasta and vegetables together until they are tender.  Drain.  Stir in chicken, dressing and cheese.  Heat through and serve. Simple, I know, but they keep asking for it!

For your busy days during this Holiday season (and anytime) - More Crockpot Recipes!

Fajitas Chicken

2 T chili powder
1 T brown sugar
1/4 t salt
1 c bottled Italian salad dressing - can be light
2 t cumin
1 t black pepper
1/4 t garlic powder
6 boneless, skinless chicken breasts or 8 boneless, skinless thighs

Combine all ingredients and pour over chicken in a SPRAYED crockpot.  Cook on high for 2 hours then turn to low for 4 - 5 hours.  Shred the chicken and serve in tortillas or on a salad with other "taco" fixings.

Honey Ribs

2 c beef broth
2 T maple syrup
2 T honey
3 T soy sauce
2 T prepared barbecue sauce
1/2 t ground dry mustard

Combine well and pour over 4 - 6 servings of boneless style ribs or chicken in sprayed crockpot.  Cook on low for 6 - 8 hours and serve over rice.

Creamy Mushroom Chicken

4 - 6 boneless, skinless chicken breasts (or 4 - 6 servings of chicken tenders)
1 can cream of mushroom soup
1 c milk
8 oz softened cream cheese
4 oz can green chilies
4 oz can mushrooms, drained
1 pkg dry Italian dressing mix

Place chicken breasts in sprayed crockpot.  Mix together soup and cream cheese with electric mixer until smooth.  Add dressing mix and milk and beat until combined.  Stir in chilies and mushrooms.  Pour mixture over chicken.  Cook on low for 6 - 8 hours.  This is great over rice, mashed potatoes, or pasta.

Mock Chicken Cordon Bleu

4 - 6 boneless, skinless chicken breasts OR 1 to 1 1/2 lbs cooked shredded chicken or turkey*
1 can cream of chicken soup
8 slices of ham (can be deli ham)
6 oz shredded swiss cheese
1 box stuffing mix (prepared according to package directions)
16 oz frozen broccoli flowerettes (opt)

Place chicken in bottom of sprayed crockpot.  Top with soup, then ham, then cheese, then broccoli if desired and finish with stuffing.  Cook on low for 6 - 8 hours if using chicken breasts OR 3 - 4 hours on low if using pre-cooked chicken.

*This is a great use for Thanksgiving leftovers!

Easy Homemade Spaghetti Sauce

2 cans Italian style diced tomatoes
2 cans crushed tomatoes
1 lb sausage or hambuger, browned
1 green pepper, diced
1/2 onion, diced
6 fresh mushrooms, sliced
2 t dried basil
1/2 t garlic powder
3 T sugar

If you want to add "healthy" to this, shred 1 zucchini and 3 carrots and add in.

Combine and cook in a sprayed crockpot for 6 - 8 hours on low.  This makes your house smell sooooo good.  

This is also great to double if you have the room and freeze half to use as lasagna sauce. 

Roll Recipe!

Grandma's Easy Buttermilk Rolls - makes about 6 doz

Don't be afraid of homemade rolls and yeast - this recipe is easy!

1 1/2 c buttermilk
3 T sugar
1/2 c margarine or butter, melted
1 1/2 T salt
1 1/2 c cold water
3 beaten eggs
3 T active dry yeast
1 c warm water
10 c flour

Combine all ingredients except flour in the order listed and mix well with an electric mixer.  Slowly add flour and use the electric mixer until it is too thick.  Then stir by hand until well combined.  Knead slightly and roll (on a floured surface with a floured rolling pin) to 1/2 inch thickness.  Cut with a glass dipped in flour or a biscuit cutter.  Fold each roll in half, putting a tiny pat of butter on the inside and press on rounded side to seal. Let rise on greased cookie sheet for 2 hours.  Bake at 400 for 12 - 15 minutes or until golden.

Raspberry Honey Butter

Recipe came from a 4 star hotel kitchen and it is SOOOO good!

1 cube BUTTER, softened
1/2 c raspberry preserves (seedless preferred)
1/2 c honey

Whip together with electric mixer and refrigerate until about 30 minutes before serving time.

We actually served this with croissants at our wedding reception - it is our favorite!

My Top Secret Homemade Stuffing Recipe

You will need to start this at least 3 days before Thanksgiving - don't worry, it is still easy!

Cornbread Sausage Stuffing

 (makes about 20 servings)

Cornbread (make at least 3 days BEFORE turkey day!)

1 c cooking oil
4 eggs
2 c sugar
2 cans evaporated milk
3 c flour
1 1/2 Tablespoons baking powder
2 c cornmeal
1 t salt

Mix liquid ingredients then stir in dry ingredients.  Spread into 2 greased jelly roll (10x15) pans.  Bake at 350 for 20 - 25 minutes or until golden brown.  When cool, cut into 1 to 2 inch squares and remover from pan and place in a LARGE bowl to dry.  Every day, stir the cornbread cubes around a little bit.


The rest of the stuffing (can be done on turkey day)

1 lb sausage, browned
1 lb bacon, cut into 1 inch pieces, browned
1 onion, diced
1 bunch celery, sliced
8 oz fresh mushrooms, sliced
1 T italian seasoning
1/2 t ground sage
1 cube BUTTER
2 - 3 cans (4 - 6 cups) chicken broth
slivered almonds or dried cranberries (optional)


Saute vegetables and spices in bacon and sausage drippings until tender. Toss vegetables and meat with cornbread cubes.  Melt butter and pour over cornbread mixture and toss.  Then pour chicken broth ocver and stir until it reaches the desired consistency (some people like a drier stuffing, others like it more "wet").  Add almonds and cranberries at this point if you wish.  Bake at 300, covered or in a large crockpot on low until heated through and serve warm.

I actually have family members that beg me to make extra and then they bring containers with them so they can take some of this home.  Hope you like it as much as we do!

Thanksgiving pies - twists on the traditional!!!!

Your Basic Pie Crust

(okay, I cheat and buy mine frozen or refrigerated but here's a recipe)

Makes 1 double crust pie

1 c flour, slightly rounded
1/2 t salt
1/c butter flavor shortening
1/4 c cold water

Use fingers to mix flour, salt and butter until no white flour can be seen.  Add cold water.  Mix with hands or fork. Dough will be soft.  Divide into 2 equal balls.  Roll out on lightly floured surface and follow desired pie recipe for cooking instructions.

Black Forest Pie

1 graham cracker crust
1  8 oz pkg cream cheese, softened
1/4 c sugar
1/4 c baking cocoa
1 egg
1/4 t almond extract
1 can cherry pie filling
whipped topping

Preheat oven to 350. Beat cream cheese until fluffy, add sugar and cocoa and mix well.  Add egg and almond extract and beat.  Spoon into crust and spread evenly.  Bake for 35 minutes.  Cool and refrigerate.  Before serving top with pie filling and whipped topping and garnish if desired with sliced almonds and mini chocolate chips.

 Texas Turtle Pumpkin Pie

( I call it that because we had it when we visited Texas for Thanksgiving last year - I will never make traditional pumpkin pie again!)

1/4 c plus 2 T caramel topping, divided
1 graham cracker pie crust
1/2 c plus 2 T pecan pieces, divided
1 c milk
2 pkg ( 4 serving size) vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 t ground nutmeg
1 8 oz tub cool whip


Pour 1/4 cup caramel topping into crust, sprinkle w/ 1/2 c pecans. Beat milk, pudding mixes, pumpkin and spices. Stir in 1 1/2 cups cool whip. Spread into crust. Top w/ remaining cool whip. Refrigerate 1 hour. Top w/ pecans and drizzle with remaining caramel. (I usually go heavy on the caramel because it is my fav!)

Crumb Topping for any Fruit Pie

(I've made this with cherry, mixed berry and apple pies and it is soooo good)

1/2 c butter, softened

1/2 c brown sugar
1 t cinnamon
1 c flour

Combine flour, sugar and cinnamon.  Mix butter into it until mixture is crumbly and then sprinkle over fruit.  Bake at 375 for 30 - 40 minutes.

Not your typical Thanksgiving Salads!

Shauna's Blueberry Jell-O Salad

1 large box raspberry Jell-O
1 can blueberry pie filling
8 oz softened cream cheese
1/2 c sugar
8 oz tub of whipped topping

Dissolve Jell-O in one cup of boiling water.  Stir in pie filling and then 2 c cold water.  Pour into a 9 x 13 pan.  Let set up completely in fridge.

Whip cream cheese and sugar together then fold in whipped topping.  Spread over set up Jell-O and serve.

Fluffy Strawberry Salad

1 3 oz pkg of Cook n Serve vanilla pudding
1 3oz pkg strawberry jello
1 pkg frozen strawberries, thawed
1 ca mandarin oranges, drained
1 8 oz tub of whipped topping

Prepare pudding as directed on package but substitute WATER for milk.  Cook and stir constantly until thick.  Remove from heat and add dry jello.  Cool completely and fold in whipped topping and fruit.  Pour into a serving bowl and chill.

I usually double this recipe!

Heather's Broccoli Salad

2 bunches broccoli - florets only - cut in small pieces
1 head cauliflower - cut in small pieces
2 c shredded cheese
1 lb bacon, fried and crumbled
green or red onion if desired
1/2 c roasted sunflower seeds
1 pkg craisins

1 1/2 c mayonnaise
1/4 c sugar
1/4 c vinegar
1/4 c parmesan cheese

Mix together the first group of ingredients in a large salad bowl.  Then mix the second group of ingredients together and toss with the salad.  For best taste, allow to chill for at least 2 hours before serving.

Fun and Different Autumn/Thanksgiving Desserts

 Shellie's Apple Streusel Cheesecake Bars - stole this one from my sis and tweaked it a little!

1 pouch oatmeal cookie mix
1/2 cup cold margarine
2 pkgs cream cheese- let soften awhile
1/2 cup sugar
2 T flour
1 tsp. vanilla
1 egg
1/2 t cinnamon

2 cans (or 1 quart) apple pie filling (I like to chop with a knife so it is chunks rather than slices)



Cut margarine into oatmeal cookie mix until it is coarse crumbly texture. Reserve 1 1/2 cups for topping. Press other into a well greased 9x13 pan. Bake at 350 for ten minutes.


In a large bowl mix cream cheese, sugar, flour, vanilla, egg and cinnamon with a mixer until it is really soft and smooth. Apply to baked crust by spooning uniformly over the crust-the only way to spread it is by running hot water on your hands and spreading it with hot wet fingers.


Spoon the apple pie filling  over top of the cream cheese mixture. Sprinkle the leftover crumbs from the crust on top of this. If you want to add in a little cinnamon to extra crumbs, you can.


Bake at 350 for 35-40 minutes or until golden. Cool on a wire rack for 30 minutes and then move to the fridge. Chill for at least two hours.

Twinkie Pumpkin Dessert - yes - TWINKIES!

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) creram cheese, softened
1 c. confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 1/2 teapsoons pumpkin pie spice
1 c. milk
Additional pumpkin pie spice for garnish


Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings

Cranberry Cheesecake Bars - in my opinion, this is the ONLY way to eat cranberries! :)

2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1/4 cup packed brown sugar
1 cup butter, or margarine, softened
1 package (12 ounces) white chocolate chips
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk  ( I have used the lower fat and it works just fine)
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons Corn Starch


In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly.  Reserve 2-1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into a greased 13-in. x 9-in x 2-in. baking pan. Sprinkle chips over "crust". Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and corn starch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved crumb mixture over top.


Bake at 350° for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time, up to 1 day. Cut into bars. Yield: 2-1/2 dozen.

Easy Italian Dishes that taste like they take HOURS to make!

I love Italian food - I really love easy, family friendly Italian food - here are a few of my absolute favorites!

Spaghetti Pie

12 oz spaghetti noodles, cooked and drained
3 T melted butter
3 beaten eggs
2 T dried basil
1/2 t garlic powder
3/4 c Parmesan cheese
16 oz carton cottage or ricotta cheese
1 jar spaghetti sauce
2 c shredded mozzarella cheese

Combine butter, eggs, 1/4 c parmesan and spices.  Toss with noodles to coat.  Pour mixture into a greased 9 x 13 pan.  Mix rest of parmesan with cottage cheese and spread over noodle "crust".  Cover with spaghetti sauce and top with shredded mozzarella.  Bake uncovered for 30 minutes at 350 degrees.

Sausage Tortellini Soup 

1 lb sausage ( I just use breakfast style but you could use spicy if desired)
2 – 3 (14 ½ oz) cans Italian Style Diced Tomatoes (I like the petite diced w/Garlic and Olive Oil)
1 – 2 c beef broth
½ of a 16 oz bag of frozen spinach
½ of a 42 oz bag of frozen cheese tortellini
1 can garbanzo and/or kidney beans, drained
1 T dried basil
2 T sugar

Brown sausage in large saucepan (larger than 5 qts). Pour in tomatoes and broth. Stir in remaining ingredients and simmer until tortellini is tender. You can top with grated mozzarella or parmesan if you desire. If you desire a more broth-y soup, just add additional beef broth.

This recipe fills my “big” crockpot and easily feeds my family with nummy leftovers to spare!

Jenn's Spinach Sausage Lasagna

12 lasagna noodles (regular kind but do not cook)

1 lb sausage
8 oz frozen spinach, thawed
2 cans petite diced with garlic and olive oil tomatoes (if not available used crushed tomatoes plus 1 T Italian seasoning + 1/2 t garlic powder)
1 can diced Italian style tomatoes
1 T dried basil
2 T sugar
24 oz container cottage cheese
1 egg. beaten
1/4 c parmesan cheese
1 lb shredded mozzarella cheese

Brown sausage. When browned, stir in spinach, petite tomatoes and basil. Simmer for about 5 minutes.
Mix cottage cheese, egg and parmesan cheese together.
Pour Italian style diced tomatoes on the bottom of a sprayed 9 x 13 pan. Place 4 noodles on top of tomatoes, then cover with 1/2 of sausage mixture and 1/2 of cheese. Then top with 4 more noodles. Then cover with all of cottage cheese mixture. Then cover that with 4 more noodles and the rest of the sausage mixture. Pour 1/2 cup of water over the lasagna. Then cover with rest of cheese.

Spray a large piece of foil with cooking spray and place it - sprayed side down - on the top of the lasagna and seal the edges. Bake at 375 for 60 - 70 minutes or until noodles are tender.

I usually end up having to put a cookie sheet under it in the oven so if it "overflows", it doesn't burn on my oven!

Bar Cookies - My favorite way to make cookies - one pan, one cook time!

Mom's Butterscotch Bars

1 cube + 1/3 c margarine
3 c brown sugar
1 1/2 t vanilla
3 eggs
3 1/2 c flour
1 T baking powder
1/2 t salt

Melt margarine in a large glass bowl in microwave.  Stir in brown sugar and vanilla. Beat in eggs, flour, baking powder and salt.  Spread into a greased 10 x 15 (jelly roll) pan and bake at 350 for 20 - 25 minutes.

Grandma's Brownies

3 c flour
3 c sugar
3 cubes margarine, softened
2/3 c baking cocoa
1/4 t salt
1 T vanilla
6 eggs

Mix eggs, vanilla, cocoa, sugar and eggs together with an electric mixer.  Add in rest of the ingredients and mix well.  Spread into a greased 10 x 15 (jelly roll) pan.  Bake at 350 for 20 - 25 minutes or until an inserted toothpick comes out clean.  Frost with your favorite chocolate frosting while still warm.

One of my favorite frostings for these brownies are to mix 1 1/2 c creamy peanut butter with 1 tub of canned chocolate frosting.  Mmmmmm!

Sarah Jo's Sugar Cookie Bars

1 c butter or margarine
2 c flour
1 c sugar
2 t vanilla
2 eggs

Cream buter and sugar.  Add eggs, flour and vanilla.  Spread into a 10 x 15 (jelly roll pan) - it will need to be spread VERY thinly.  Bake at 325 for 15 minutes - do not overbake!  Frost when cool and decorate as desired.

Rich Chocolate Chip Cookie Bars

3/4 c shortening
3/4 c margarine or butter
3/4 c granulated (white sugar)
2 c packed brown sugar
1 t baking soda
3 eggs
2 t vanilla
4 c flour
1 12 oz pkg chocolate chips
1 12 oz pkg butterscotch chips

Cream shortening, butter and sugars.  Mix in eggs, baking soda and vanilla.  Stir in flour until well blended.  Then stir in chips.  Press into a greased 10 x 15 (jelly roll) pan.  Bake at 375 for 15 - 20 minutes or until golden. (I like mine fairly soft so I just watch until the EDGES start to turn golden).

Crockpot Favs!

Sausage and Beans

1 lb sausage, browned
2 cans pork and beans
5 cans asst beans, drained and rinsed (kidney, butter, great northern, black eyed peas, black, pinto,               garbanzo, navy, etc)
2 c ketchup
1 c packed brown sugar
1 - 2 t ground mustard (depending on how spicy you want it)

Combine and pour into a sprayed large crockpot and cook on low for 4 - 5 hours. 

I love to put the leftovers over bread, top with a slice of cheese and microwave.  This is also a great alternative for "baked beans"!

Teresa's Beef Stew

1 lb stew meat
1/2 c flour
1 1/2 t salt
1/2 t pepper
4 cubes beef bullion
1 - 2 t. worcestershire sauce
1/2 t garlic powder
1 bay leaf
4 to 5 slice carrots
4 diced potatoes
1/2 to 1 diced onion

Combine in order in a sprayed crockpot.  Add enough water to cover and cook on low 10 - 12 hours or high 4 - 5 hours.  Check water level often.

Chicken Optional Cacciatore

2 c sliced zucchini and/or yellow crookneck squash
1 jar marinated artichoke hearts, undrained
1 - 2 cans diced Italian Style tomatoes
1 can black olives
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 t dried basil
2 -3  chicken breasts if desired

Combine and cook in a sprayed crockpot on low for 4 hours or on high for 2.  If you add uncooked chicken, add 2 hours onto the cooking times.  Serve over pasta, plain or my favorite is over cooked spaghetti squash.  This is also great with grated parmesan or mozzarella cheese on it.

Vanessa's Triple Chocolate Mess -

yes, a dessert for your crockpot and oh, what a dessert!

1 chocolate cake mix
1 small box instant chocolate pudding
12 oz bag chocolate chips (milk or semisweet - your choice)
16 oz container sour cream (trust me!)
4 eggs
3/4 c oil
1 c water

Mix together and pour/spoon into a sprayed crockpot.  Cook for 4 hours on low or 2 hours on high.  Awesome with vanilla ice cream and caramel or berry sauce (or for you major choco addicts, chocolate syrup!)

My Kids Favorites!

Navajo Taco Casserole

3 cans chili or 6 cups homemade chili
1/2 lb grated cheese
12 regular size frozen rolls, partially thawed

Shredded lettuce, diced tomatoes, salsa, sliced olives, sour cream as desired

Pour chili into a sprayed 9 x 13 pan.  Top with 2/3 of cheese.  Cut rolls in half and place on top of cheese until all area is covered. Leave a little bit of space in between each roll.  Bake at 375 for 30 minutes.  Sprinkle with remaining cheese and put back in oven for 5 minutes.  Serve with lettuce etc.

Easy Skillet Sweet and Sour Chicken

2 cans condensed tomato soup
1 1/2 c ketchup
1/2 - 1 c brown sugar - depending on taste
cooked vegetables of your choice (frozen stir fry veggies, broccoli and cauliflower, sauteed veggies, etc)
1 20 oz can pineapple chunks or tidbits, undrained
2 T soy sauce
1 lb chicken of your choice (we've used frozen chicken nuggets, shredded turkey from Thanksgiving,
           chunks of pre-cooked chicken breasts - whatever you have on hand that sounds good)

Combine chicken and veggies in the skillet with a little bit of oil.  Warm through.  In a bowl mix soups, ketchup, soy sauce and sugar together. Pour over veggies and chicken.  Then stir in can of pineapple, including sauce.  Simmer until warmed through and mixture starts to thicken.  Serve over rice or cooked noodles.

"Hot Dog" Casserole (2 versions)

4 smoked or polish style sausages (the ones that are a little bigger than hot dog size)
2 boxes of AuGratin or Scalloped Potatoes
4 c milk
1 bag frozen broccoli and caulifower mix
1 c shredded cheese

Slice sausages in 1/2 inch thick slices.  Place in a sprayed crockpot.  Pour in just the potatoes from the boxes and the frozen veggies.  In a bowl, mix the milk and the sauce packets from the potatoes and pour over items in crockpot.  Stir lightly.  Cook on low for 6 hours.  Sprinkle with cheese and let melt before serving.
OR
Put sliced sausages in a sprayed 9 x 13 inch pan.  Pour in potatoes and veggies - mix together.  In a bowl, mix sauce packets and milk and then pour over items in pan.  Cook at 375 for 40 minutes. Then sprinkle with cheese and return to oven for 10 minutes.

Carrot-Potatoes

8 peeled and diced potatoes
6 peeled and sliced carrots
butter and milk as needed

Boil potatoes and carrots together in a large saucepan until carrots are tender (they take longer than the potatoes).  Drain.  Melt 1/2 cube of butter or margarine in the vegetables and mix well with an electric hand mixer.  You can add milk to get it to the desired consistency.  Serve them as you would serve regular mashed potatoes.
My kids love these so much that we rarely make "plain" mashed potatoes anymore.  They are great for Halloween or in our case, for little ones that don't love carrots!  We love them with gravy or by themselves and we NEVER have leftovers no matter how much we make!

Brunch Recipes and a bonus!

Crouton Casserole

2 5 oz bags of seasoned croutons
1 lb sausage, browned
2  1/2 c milk
4 eggs, beaten
1  10 oz can cream of mushroom soup
3 cups of fresh spinach
2 c shredded cheese, divided

Spread croutons on the bottom of a greased 9 x 13 pan.  Spread spinach over croutons.  Sprinkle sausage over spinach.  Sprinkle 1 cup of cheese over sausage. Combine soup, milk and eggs. Pour over cheese.
You can either let it sit in the refrigerator for up to 12 hours before baking or you can just bake it.  You will bake it at 325 for 40 - 50 minutes or until set and lightly browned.  Sprinkle with remaining cheese. 

Applesauce Muffins

3 c flour
2 c brown sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
2 c applesauce
1/2 c shortening
1/4 tsp baking powder
2 eggs
1 t cinnamon
1/2 tsp ground allspice

Mix all together and pour into prepared muffin cups.  Fill 2/3 full.  Bake at 350 for 20 - 25 minutes.  Makes about 3 dozen.

Eggnog Rum Cake (non-alcoholic)

1 yellow cake mix (dry)
1 large box vanilla pudding (instant)
1/4 c sour cream
3 eggs
1/2 c oil
1 c eggnog  (pumpkin spice is my personal favorite)

Mix together.  Batter will be VERY thick!  Spray a bundt pan very well.  Sprinkle 1/2 c sliced almonds in the bottom of pan if desired.  Then spoon batter in and even it up.  Bake at 350 for 45 minutes or until it pulls away from side of pan.

When cake comes out of the oven, combine the following:

1 cube butter, melted
1/2 c sugar
1/4 c water
1 tsp rum extract

Pour over cake and let sit for at least 10 minutes and up to an hour.  Then invert on a serving plate.

If you get as addicted to this as we are at our house, you can buy eggnog and freeze it in one cup portions for use throughout the year.  Just make sure that it is completely thawed before using it in the cake!

Home Bottled Apple Pie Filling

4 c brown sugar

1 c cornstarch
1 T cinnamon
1 1/4 tsp ground nutmeg
1 tsp salt
1 cube margarine
10 c water
3 T lemon juice

Combine all ingredients but water in a large saucepan.  Stir in water slowly. Cook until thickened, stirring often!  After it is thick, remove from heat and add lemon juice. 

Place peeled and sliced apples in jars (you will need approxiamately 4 per jar), leaving 1 inch headspace.  Pour hot syrup over apples to within 2 inches of top of jar.  Process in a boiling water or steam canner for 30 minutes.  This will make about 6 - 7 quarts. 

This is soooooo good!  I hope you enjoy it as much as we do! It is great for apple crisp, pies, cobblers or just eating it right out of the bottle!  We have also used sliced fresh peaches and it is amazing!

Casseroles and Caramel - perfect combination! :)

Tator Tot Casserole

1 lb bag of tator tots
1/2 lb hamburger, browned
2 cans condensed cream of mushroom soup
1 can french sliced green beans
1 t soy sauce
1/2 c shredded cheese

Crockpot Variation:
Pour 1/2 of tots into a sprayed crockpot.  Mix burger, soup, beans and soy sauce.  Pour over tots.  Top with the rest of the tots and cook on low for 5 hours.  Sprinkle with cheese and cook until cheese is melted.

Oven Variation:
Pour 1/2 of tots into a sprayed 8 x 11 pan.  Mix burger, soup, beans and soy sauce. Pour over tots.  Top with remaining tots and bake at 400 for 50 minutes.  Top with cheese and bake an additional 10 minutes!

Macaroni and Cheese Casserole

2 boxes mac and cheese (made according to package directions)
1 lb hamburger, browned
2 cans cr of mushroom soup
1/2 c milk
1/2 lb of frozen green peas

Combine burger, soup, milk and peas.  Stir in prepared mac and cheese. Pour into a sprayed casserole dish or 9 x 13 pan.  Bake at 350 for 30 minutes.

Kathy's Caramel Sauce (great on ice cream or by the spoonful)

1 1/2 c light Karo
1/2 c butter
2 c brown sugar
1 12 oz can evaporated milk
2 teaspoons vanilla

Boil Karo, butter and brown sugar together for 1 minute (start timing after in comes to a full rolling boil).  Remove from heat and cool for 5 minutes.  Slowly stir in evaporated milk and vanilla.  Stir until well blended.  Makes about 1 quart.  It will store in the refrigerator for up to one month but ours never lasts that long!!!

Caramel Brownies

1 14 oz pkg of caramels
1 can evaporated milk (divided)
1 chocolate cake mix - German Chocolate is the best for this recipe but any will work
1/2 c margarine
1 12 oz pkg chocolate chips

Melt caramels and 1/3 c of evaporated milk together over low heat, stirring often.  Combine DRY cake mix with melted margarine and 1/3 c of evaporated milk.  Stir with a fork until dough holds together.

Press 2/3 of dough into the botton of a sprayed 9 x 13 pan.  Bake at 350 for 6 minutes.  Remove from oven and sprinkle with chocolate chips.  Pour melted caramels over chocolate chips.  Crumble remaining dough over the top.  Bake 15 - 18 minutes longer.  Cool and refrigerate for 30 minutes before cutting.

Feeling a little South of the Border?

Amber's Bean Salsa

2 cans black beans (drained)

1 can black eyed peas (drained)
1 can great nothern beans (drained)
1 white or purple onion, diced (optional)
1 green bell pepper, diced
1 red, orange or yellow bell pepper, diced
1 can sweet corn
2 avocados, diced
1/4 c chopped fresh cilantro
if you like some "heat" you could add a finely diced jalapeno
Italian Salad Dressing to taste

Combine and serve with chips or add a chopped chicken breast and serve as a salad.

Pasta Taco Salad

2 cups desired pasta - cooked, drained and cooled
1/2 lb browned hamburger
1 can sliced olives
1 c shredded cheddar cheese
1 can black beans, drained
1 can kidney or pinto beans, drained
1 chopped fresh tomato
2 cups finely shredded lettuce
1/2 cup french style dressing
1 c salsa
Tortilla chips

Combine first 8 ingredients.  Mix dressing and salsa together and toss with salad.  Serve with tortilla chips.  Makes about 6 - 8 servings.

Easy Smothered Burritos

10 frozen burritos of your choice (we prefer bean and cheese)
1 regular size (not big) of your favorite enchilada sauce
1 10 oz can cream of chicken or cream of mushroom soup
1 can sliced olives
1 can diced green chilies (use jalapenos if you love it hot)
1 lb grated cheddar or colby jack cheese

Place burritos in a sprayed 9 x 13 inch pan - you might have to be a little creative to get them all in!  Combine enchilada sauce and soup and pour over burritos.  Cover with 1/2 of the cheese, then olives, then green chilies.  Bake at 375 for 20 minutes.  Cover with rest of the cheese and return to oven for 10 more minutes.

Serve with shredded lettuce, sour cream and other desired toppings.

Quick and Easy Mexican Ravioli

1 lb frozen ravioli, cooked according to package directions and drained
1 can of favorite enchilada sauce
1 can sliced olives
1/2 lb grated cheese

Pour enchilada sauce over ravioli in a large saucepan.  Stir in olives.  Top with cheese and warm on stove until cheese is melted and it is warmed through.

Soups of the Weekend - it's cold in my neck of the woods!

Corn Chowder

5 peeled and diced potatoes
1/2 c chopped celery
1 cup butter or margarine
1 c flour
1 qt half and half or milk
3 cans creamed corn
1 can regular corn
1 t dried Thyme
salt and pepper to taste
1/2 c real bacon bits

In a large soup pot, cover potatoes and celery with water and simmer until potatoes are tender.  In a smaller saucepan, melt butter.  Whisk in flour until well mixed.  Slowly pour in milk or half and half and cook on low until thickened, stirring constantly to prevent clumping.  When potatoes are done, stir milk mixture into potatoes and add the rest of the ingredients.  Cook over low until warmed through.  This recipe makes about 8 - 10 servings and is great for leftovers!

Creamy Butternut Squash Soup (tastes like pumpkin pie in a bowl)

2 butternut squash
5 cups vegetable or chicken broth
1 Tablespoon butter
1/2 t ground nutmeg
1/2 t ground ginger
1 1/2 t ground cinnamon
1/4 c brown sugar
1 cup heavy cream or half and half
Cut squash in half lengthwise and scoop out seeds.  Either microwave or roast in oven at 350 (covered) until squash is completely tender.  Scoop out squash from outer skin.  Combine squash with 1 cup of broth in your blender (be sure to open the vent at the top) and puree until squash is smooth.  In a saucepan, bring rest of broth to a boil. Add butter, spices and sugar.  Stir in pureed squash and cream and heat through.  Serve topped with seasoned croutons.

Old Fashioned Beans and Ham

1 smoked ham shank (available in the butchers area of the grocery store)
1 lb desired dried beans (baby limas, butter beans, black eyed peas, navy beans or green split peas)
1 onion, diced
Salt and pepper
1/2 c celery and/or grated carrots if desired

In a sprayed crockpot (at least 3 quart), place ham shank, then beans, then onion.  Cover with water at least 2 inches above the level of the beans.  Simmer on high for 5 hours or low for 8.  Add salt and pepper to taste and vegetables.  Remove ham shank.  Take the meat off of the bone and add it back into the soup.  Simmer for one hour on high and then serve.