I'm ba-a-a-a-a-ck with a bunch of misc recipes!

Crockpot Oriental Chicken

1/2 c light soy sauce
1/2 c honey
2 T sesame seeds
4 boneless chicken breast halves

Mix together soy sauce, honey and sesame seeds.  Put chicken breasts in a sprayed crockpot and pour sauce over top.  Cover and cook on low for 4 - 6 hours and serve over rice. 

Cheese Whiz Soup

1 1/2 c grated carrots
1 c diced celery
3 qts chicken broth OR 12 c water with 8 chicken boullion cubes
3 cubes margarine
2 c flour
15 - 16 oz jar cheese whiz - can use lower fat
1/2 pkg frozen broccoli

Cook celery, carrots and broccoli in broth until tender.  Meanwhile in a separate sauce pan, melt butter.  Stir in flour and cook for 2 minutes.  Add to boiling mixture.  Remove pot from heat and stir until thick.  Stir in cheese whiz until creamy.  Its not healthy, its not low fat but oh is it warm and tasty!!!!  :)

Corn Chowder

3 - 4 diced potatoes
1/2 c chopped celery
1 qt half and half - I use the fat free
3/4 c margarine or butter
3/4 c flour
1 t thyme
1/2 c bacon bits
1/2 c diced ham
3 cans creamed corn

Boil potatoes and celery until soft.  Melt butter in a separate pan, stir in flour and thyme.  Slowly whisk in half and half.  Cook until thickened and then pour into vegetable mixture.  Add bacon, ham and creamed corn and salt and pepper to taste.  Cook to desired thickness.

Randi's Sour Cream Enchiladas

1 lb hamburger, browned
1 16 oz container sour cream - can use fat free
2 c shredded cheese
1 dozen flour tortillas
1 can mild green enchilada sauce
1 can cream of chicken soup

 Mix sour cream in with burger.  Spoon 2 T of burger mixture in a tortilla and sprinkle with cheese.  Roll up and place seam side down in a sprayed 9 x 13 pan.  Repeat until mixture is gone.  Combine sauce and soup - pour over tolled tortillas.  Top with remaining cheese.  Bake uncovered at 350 for 30 minutes

Oh What Do You Do in the Summertime????

Well, if you are like me at all, cooking is not high on my priority list during the summer.  I like fast meals that are healthy and don't heat up my house!  Thought I would share a few more of my favorites!  Also, we're half way through summer and kids are starting to get restless.  I'll start off with a few fun ideas using ingredients from your kitchen that hopefully can keep your little ones occupied for a while (perhaps while you are preparing dinner???).

Sidewalk Paint

1 1 lb box cornstarch (the cheaper the better)
3 1/3 c water
food coloring

Mix the cornstarch and water together well until there aren't any clumps.  Pour into 4 to 6 containers.  Add 5 drops of desired coloring to each container (I found some neon colors at the grocery store and my kids love them).  Then provide the kids with cheap paintbrushes - bigger than 1 inch wide and not the foam type.  Have them go to town on your driveway or sidewalk.  These paints wash off better than sidewalk chalk.  The colors look brighter after they dry and they DON'T STAIN clothes or skin!

Bubble Mix

2 c Joy Dishwashing soap
6 c water
3/4 c light corn syrup

Combine in a large glass jar.  Shake well and refrigerate when not in use.  Be creative about what is used for a "bubble wand".  If you make a huge batch of this, you can actually put it in a kiddie swimming pool.  Place a hula hoop in the bottom of the pool and step inside the hoop.  Bring it up over your body and you get to be inside of a bubble!

Play Dough

1/2 c salt
1 c flour
1 c water
2 t oil
2 t cream of tartar

Mix together in a saucepan.  Heat for three minutes, stirring often until it thickens into a ball.  Take out of pan and knead desired food coloring in.  Store in a plastic bag in the fridge.

Edible Finger Paints

3 small packages instant pudding, all different flavors - vanilla, chocolate and pistachio work well
4 1/2 c milk per box

Mix together each box of pudding with 1 1/2 c milk.  Refrigerate for 5 to 10 minutes.  Outside, give your children newspapers or other big sheets of paper and let them fingerpaint with the pudding.  They can lick their fingers to their hearts content!

Popsicles

1 3 oz pkg Jello
1 pkg Kool Aid
1 c sugar
2 c boiling water
2 c cold water

Dissolve Jello, Kool Aid and sugar in boiling water.  Add cold water and then freeze in desired shapes.


NOW TO THE REAL TASTY STUFF........

Dessert first of course:

Lemonade Pie (courtesy of the Lion House cookbook)

 This is my all-time favorite summer dessert.  Its light and sweet and tangy!  Perfect on a hot day!

2 envelopes unflavored gelatin (Knox)
1/2 c cold water
1 c boiling water
1 1/3 c sugar
1 12 oz can of one of the following (FROZEN Lime-ade, Pink Lemonade, Lemonade, Raspberry Lemonade concentrate)
1 large tub whipped topping
2 graham cracker pie crusts

Mix gelatin and cold water together.  Add boiling water and sugar, stir until dissolved.  Add concentrate and stir until dissolved.  Chill until very thick.  Mix in whipped topping with electric mixer. Pour into pie shells. Refrigerate at least one hour before serving.

Easy Salad

1 lb container cottage cheese
1 small box jello (I prefer orange or strawberry)
1 medium carton whipped topping
1 can mandarin oranges

Mix together and let chill in the fridge for at least an hour before serving.  This isn't a favorite of my kids but my hubby and I love it.  I use no fat cottage cheese and lite whipped topping so its almost healthy!

Grape Salad

1 lb seedless green grapes
1 lb seedless red grapes
1 8 oz brick cream cheese, softened
1/4 c sugar
1/4 c ready to drink orange juice

Wash grapes and remove from stems.  Place in a large bowl.  Mix together cream cheese, sugar and orange juice.  Fold mixture into grapes.  Sprinkle with chopped pecans and brown sugar if desired.

Spinach Salad with Dressing

1 pkg baby spinach
1 pkg romaine lettuce
3 /4 c grated swiss cheese
1 pkg real bacon bits or 1/2 lb fried bacon, crumbled
1 c cottage cheese, drained
1 can mandarin oranges
1 c fresh sliced strawberries if you have them
1/2 c slivered almonds, if desired
1/2 c fresh mushrooms, sliced, if desired

Dressing:
1 1/2 T poppy seeds
3/4 c white vinegar
1 1/2 c vegetable or olive oil
1/2 c sugar
1 1/2 T grated onion
1 1/2 t salt
1 1/2 t dry mustard

At serving time, toss all salad ingredients together. Blend all dressing ingredients together in a blender and toss with salad right before serving.

Chicken Coleslaw

1 pkg coleslaw mix or 1 head cabbage, shredded
2 cooked and diced chicken breasts
1 pkg ramen noodles, chicken or oriental flavored - broken up, reserve seasoning packet for dressing
1 pkg slivered almonds
1/2 c sunflower seeds
1 can mandarin oranges

Dressing:
1 c oil (I like to use 1 T of sesame oil and then fill the rest of the measuring cup with regular oil)
2 T sugar
1 1/2 T soy sauce
1/2 c vinegar (rice vinegar is the best)
seasoning packet from noodles
1 T sesame seeds

Toss all salad ingredients together.  Whisk dressing ingredients together and stir into salad.  Serve immediately.

Chicken Salad Sandwich Filling 

 perfect for rolls, croissants or on a bed of lettuce

4 c diced cooked chicken
2 c seedless green or red grapes, cut in half
1 c chopped celery
1/2 c sweetened flake coconut
1 c chopped cashews OR sliced almonds
1 c mayo (I'm a huge fan of the mayo made with olive oil - less fat but better taste than the regular!)
1 T honey mustard
Salt and pepper to taste

Mix together.  You may need to add more mayo to get it to the right consistency.  If you serve it on lettuce, top it off with some chow mein or rice noodles and some mandarin oranges for fun!

And for those of you who still like an actual COOKED meal - here's some slow cooker options that you may like!

Honey Chicken

1/2 c honey
1 T dijon mustard
1 t salt
1 t curry powder
4 boneless skinless chicken breasts

Combine first 4 ingredients.  Place chicken breasts in a SPRAYED slow cooker.  Pour sauce over top.  Cook on low for 4 - 5 hours or until chicken is done.  DO NOT COOK ON HIGH - it will create a big clean up because the sauce will burn!
Serve over rice or pasta.

Alfredo Chicken Casserole

3 c cooked chicken, diced
1 can cream of chicken soup
2 pkgs of Alfredo sauce mix, made according to package directions (or one jar - approx 2 c worth)
1 c sour cream
1 can diced water chestnuts (if desired)
1 c celery chopped
1 16 oz package desired pasta, cooked and drained
2 c grated cheese
1 1/2 c frozen peas

Combine all ingredients in a SPRAYED slow cooker.  Top with Parmesan cheese.  Cook on low for 2 - 3 hours. (if baking in the oven, bake for 45 minutes at 350)

Enchatacamale Pie

1 1/2 lb hamburger, browned
2 cans favorite enchilada sauce
1 can tomato sauce
2 cans sliced olives
2 c grated cheese
2 dozen corn tortillas, broken into fourths

Mix burger and sauces.  In a slow cooker, layer the following: sauce, tortilla, olives, cheese.  Repeat until all ingredients are used. Cook on low for 5 hours or bake in the oven for 3 hours at 300 degrees.


And the last recipe for the day:

The BEST Marinade Ever

(this works for chicken, turkey breasts, beef and even wild game)

1 c oil
1 c soy sauce (can use lite if desired)
1 can lemon lime soda pop

Mix together and place with desired meat in an airtight bowl, making sure all pieces are covered.  Marinade in refrigerator for 8 to 24 hours.  When ready to grill, remove from marinade and grill until done over medium to medium low heat.  This recipe will cover between 4 - 6 lbs of meat.

Summer Fun!

Summer is not the time to be cooking, that's for sure!  Its too hot and there are waaaaay too many fun things to do.  Here are a few fun recipes that you can take to bbq's or just enjoy at home!

Guilt Free Ice Cream

3 c fresh fruit, pureed in blender 
1 1/2 c sugar
1 can fat free evaporated milk
1 can fat free sweetened condensed milk
1 quart fat free half and half
1 T vanilla
1/4 t salt

Combine and freeze according to your ice cream freezers directions.  This recipe is for a 1 gallon ice cream freezer.


Fancy Ice Cream Sandwiches
1 16 ct box of mini ice cream sandwiches
1 can cherry pie filling
1 jar hot fudge sauce
Reddi-whip

Line the bottom of a 9 x 13 pan with ice cream sandwiches.  Spread cherry pie filling over top.  Drizzle with hot fudge sauce and put in freezer until serving time.  Spoon out 1 ice cream sandwich to each person and put a squirt of whipped topping on the top.

Cottage Cheese Jello Salad
1 pint small curd cottage cheese
1 small box jello - any flavor
1 8 oz container whipped topping
2 c desired fruit (strawberries, mandarin oranges, fruit cocktail, pineapple, raspberries)

Combine cottage cheese and jello.  Fold in fruit and whipped topping.  Chill for at least 1 hour before serving.

Cucumbers and Tomatoes - this is so easy but so good!
2 fresh cucumbers, sliced
2 - 4 tomatoes (depending on size), diced
1 c mayo (can use light or fat free)
1/4 t pepper
1/2 dill weed

Combine all ingredients and chill for 2 hours before serving.

Pizza Pasta Salad
16 oz desired pasta, cooked, drained and cooled
3 oz pepperoni slices, cut in half
1 can olives, drained
8 oz mozzarella cheese, cut into cubes
8 oz fresh mushrooms, sliced
2 tomatoes, diced
1 green pepper, diced
1/2 to 3/4 c italian dressing

Combine pasta with other ingredients.  Toss with dressing.  Allow to chill one hour before serving.

Cornbread Salad (makes LOTS! - about 20 side dish servings)
1 8 ox pkg corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 tomatoes, chopped
1 each green and red bell pepper, diced
10 bacon strips, cooked and crumbled
8 oz shredded cheddar cheese

Dressing:
1 c sour cream
1 c mayo
1 envelope ranch salad dressing mix

Cook muffin mix according to package directions.  Cool and then crumble.  In a large bowl, combine all salad ingredients.  In a small bowl, combine dressing ingredients and then right before serving, pour dressing over salad and toss.

Grandma's Chicken Fruit Salad
3 chicken breasts cooked, cooled and diced OR popcorn chicken, cooked and cooled
1 head lettuce, torn into bite size pieces
3 c grapes
3 c cantaloupe chunks
1 can pineapple chunks, drained but reserve the juice
1 can olives, drained and cut in half

Dressing:
1 c mayo
Pineapple juice

Toss all salad ingredients together.  In a small bowl, slowly add pineapple juice while stirring until dressing reaches desired consistency. Toss with salad.


My favorite baked bean recipe to take to bbq's is in the Crockpot section: Beans and Sausage - YUM!

Spring into Summer Salads

I don't know about you but the first time it hits 75 and is sunny outside, I am so ready to be done with soups and casseroles - it's SALAD time! Many of these can be served as main dish salads with just a bread item and maybe some fruit.  Others are great as side salads - its all up to you!  One of our favorite things to do is have 3 or 4 side salads for dinner!

Summer Chicken Salad

2 c leaf lettuce or spinach
2 cans mandarin oranges, drained
1 c cooked chicken, cubed
1 can sliced olives, drained
1 bunch grapes, halved
3 ribs, celery, chopped
1/2 c slivered almonds
1 can pineapple tidbits, drained well
2 c cooked pasta
      Toss well and then toss again with dressing
Dressing
1 c mayo or plain yogurt
3 T vinegar
3 T sugar
1 1/2 T soy sauce
1/4 t ground ginger

Cheese Tortellini Salad

1/2 lb cheese tortellini, cooked according to package directions and drained
2 T oil
3/4 c celery, diced
1 red or yellow sweet pepper, diced
1 small jar marinated artichoke hearts, drained and chopped (reserve marinade)
4 Roma tomatoes
1/2 c mayo
1/2 c plain yogurt
2 T lemon juice
1 T dried basil


Toss drained pasta with oil.  Add vegetables and toss. Combine mayo, yogurt, reserved marinade, lemon juice and basil.  Pour over salad ingredients and toss.  Chill for at least an hour before serving.

Sesame Chicken Pasta Salad

8 oz pasta, cooked and drained
3 c chopped chicken breast
2 c torn fresh spinach
      Toss together.
Dressing:
1/4 c soy sauce
1/3 c vinegar
2 T oil
2 T sugar
2 T sesame seeds
1/2 t salt and pepper
    Mix together well and toss with salad.  Serve immediately

Shauna's Pasta Salad

1 16 oz package desired pasta, cooked and drained
2 c grapes
1 c celery
2 c cooked and chopped chicken
1/2 c almonds OR 1 c cashews
1 can crushed pineapple undrained
a small bottle coleslaw dressing
1 c mayo

Mix mayo with dressing, reserving about 1 cup.  Toss all other ingredients together and then stir in dressing mixture.  Refrigerate for one hour.  Before serving, toss with reserved dressing mixture.

Mom's 24 Hour Layered Salad

1 head lettuce, washed and drained well, torn into bite size pieces
1/4 onion, finely diced
3 ribs celery, diced
1 cup frozen petite peas
1 can sliced water chestnuts, drained
2 c mayo
3 T parmesan cheese
1 T sugar
1 c shredded cheddar or swiss cheese
3 hard boiled eggs, sliced
1 package real bacon bits
2 tomatoes, chopped

In a 9x13 pan, layer: lettuce, onion, celery, peas, water chestnuts.  Mix mayo,  parmesan cheese and sugar together well and cover water chestnut layer.  Cover and refrigerate for at least 8 hours and up to 24.  Right before serving, sprinkle with shredded cheese, hard boiled eggs, bacon and tomatoes.

Cauliflower Pea Salad

1 head cauliflower, washed and broken into very small pieces
2 c peas (if using frozen, thaw them first) fresh would be yummy!
1 c cashew halves
bottled ranch or bleu cheese dressing

Combine, chill and serve.

Almost as good as KFC's Coleslaw

1 bag coleslaw mix OR 1/2 head of cabbage plus 2 carrots finely grated
1 apple, grated
Combine.

Dressing:
4 T mayo
2 T red wine vinegar
1 1/2 T sugar
salt and pepper to taste

Combine dressing with salad ingredients and chill for at least one hour before serving

Creamy Cookie Salad - yes, cookies and salad

2 c buttermilk
2 3oz pkg instant vanilla pudding
1 16 oz tub whipped topping
2 cans mandarin oranges, drained
1 11oz pkg fudge striped cookies, broken into bite size pieces

Beat together buttermilk and pudding.  Stir in whipped topping and oranges.  Stir in cookies.  Chill and serve.

Cotton Candy Salad

1 can cherry pie filling
1 can sweetened condensed milk (I use fat free)
1 16 oz tub whipped topping
1 small pkg mini marshmallows
2 cans drained mandarin oranges

Stir cherry pie filling and sweetened condensed milk together well.  Then stir in oranges and marshmallows.  Fold in whipped topping and chill for at least 2 hours before serving.  Not only does it look like cotton candy - it tastes like it too!  And it can be made fat free - not sugar or calorie free but fat free!

Easy and Low-Fat Desserts (yes, it is possible)

Recently I had to make some changes to my eating habits.  That is extremely hard for a "foodie" like me but since my health pretty much depended on it, I've managed.  Now I am on an extremely low-fat eating plan and I am seriously missing all the "good" stuff.  I thought that I cooked fairly low-fat before but apparently not enough.  Sooooo in an effort to fill my life and tummy with tasty things, I have reinvented some of my absolute favorites.  The first posting will be DESSERTS - because it's always good to start with dessert first, right?

Black Forest Trifle (approx 1 gram of fat per serving)

       1 family size Betty Crocker Brownie mix
       1/3 c water
       1/3 c applesauce
       2 eggs

Mix together and bake in a sprayed 9 x 13 pan for the time directed on the package. Allow to cool and cut into small squares.

     1 can cherry pie filling
     1/4 t almond extract

Mix together and set aside

     Hersheys syrup

     1 small box instant chocolate milk made according to directions using SKIM milk - chill in fridge

     Lite or fat free whipped topping

Layer half of brownie squares, pudding, cherries, whipped topping and drizzle with chocolate syrup.  Repeat layers and chill for at least one hour before serving.  You seriously would NEVER suspect this is low-fat!

Lowfat "Mock" Cheesecake (the only fat is in the crust)

1 lower fat graham cracker crust
1 pkg fat free cream cheese, softened
3 T skim milk
2 t vanilla
1 c powdered sugar
1 16 oz tub fat free or lite whipped topping

Blend together cream cheese, milk, vanilla and sugar. Fold in whipped topping and put in crust.  Chill and serve with fresh fruit or pie filling (we love blueberry).

Yogurt Pie (the only fat is in the crust)

1 lower fat graham cracker crust
3 to 4 containers (6 oz size) no fat yogurt, any flavor
1 tub fat free whipped topping

Mix whipped topping and yogurt together.  Pour into crust and freeze for at least 3 hours before serving.

Cotton Candy Salad

1 can fat free sweetened condensed milk
1 can cherry pie filling
2 cans mandarin oranges,. drained
2 c mini marshmallows
1 8 oz tub fat free whipped topping

Stir milk and pie filling together.  Stir in oranges and marshmallows and then fold in whipped topping.  Chill for at least 2 hours before serving.

Okay so none of these recipes could be considered "healthy" but they are lots lower in fat than the originals and they have been lifesavers for me, especially the trifle! 

Freezer Meals

Okay - this is my first official try at freezer meals.  I got some of these online from various sources. The others I just used recipes that I already had.  Things I learned: I went to the dollar store to buy all my foil pans.  I sprayed them well with cooking spray.  Take most everything out of your freezer and stick it in a cooler.  Then you can freeze everything nice and flat.  If you stack it, apparently it compresses and somethings may leak - not that I learned that from experience  :(  . It only takes a few hours to freeze everything enough that you can stack it.  I cooked the pasta just to al dente.  I just covered the meals with foil and wrote on the top what it was and the cooking instructions.  Others that do this often have told me to allow plenty of time for thawing!!!!!  Good luck.  Everything I snitched tastes of was delicious!!!! Oh and by the way - you don't have to freeze these recipes, you can make it and bake it the same day!!

MRS. D.'S PIZZA CASSEROLE

1 pkg. pepperoni
1 lb. ground beef, browned and drained
1 pkg. cooked egg noodles
1 can drained sliced olives
1 small can mushrooms, drained (optional)
1 can cheddar cheese soup
1 jar pizza sauce
2 cups mozzarella cheese
Salt and pepper to taste

Add all of the ingredients together except for the mozzarella cheese. Sprinkle it on the top of the casserole. Put in a sprayed foil deep lasagna pan and freeze.  Thaw all day. Bake at 350 degrees for 25-30 minutes. 

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce


Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)


On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

Maui Wowee Chicken Freezer Recipe

4 cups cooked chicken, diced
2 cups onion, chopped
2 cup green pepper, chopped
4 14oz cans cream of chicken soup
2 cans (15 oz.) pineapple tidbits
1 tbsp. soy sauce


In frying pan, heat 1 tbsp oil then saute onion and green pepper until softened. Add chicken and heat (or cook chicken at this stage if uncooked, then dice). Add cream of chicken soup, pineapple tidbits and soy sauce. Divide into two containers, allow to cool, then freeze.


On serving day. Thaw in refrigerator, then heat in saucepan on medium heat. Serve with rice or pasta.

Caesar Chicken Casserole Freezer Recipe

2 lbs cooked chicken breasts, cut into 1/2" to 1" pieces
1/2 cup red bell pepper, chopped
1/2 cup green onions, chopped
2/3 cup light creamy caesar dressing
1 cup chicken broth
1 1/2 cups Mozzarella cheese, grated
1 12-oz package tubed pasta (such as penne or macaroni), cooked and drained
1/4 cup croutons


Combine all ingredients but croutons, mixing well, in a 2 quart baking dish. Allow to cool and freeze.


From freezer: Thaw casserole. Top with crushed croutons and bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly.

Baked Spaghetti

1 lb pasta, cooked
1 lb ground beef, browned
1 chopped green pepper
1 cr of mushroom soup
1 can tomato soup
1 can tomato sauce
1 can water
2 T brown sugar
1 t salt
basil, oregano, garlic salt
1 c mozzarella cheese


Combine in a large bowl and place in a sprayed foil pan.  Freeze.  Thaw all day then bake at 350 until bubbly.

South of the Border Quiche

2 unbaked pie shells
2 t chili powder
1 t cumin
2 c grated cheese
8 eggs
2 c half and half
2 cans green chilies
2 cans sliced ripe olives
2 T fresh cilantro
½ t salt and pepper


Bake pie shells for 5 minutes at 400. Then mix all ingredients. Cover with saran wrap and freeze for up to 3 months. Remove from the freezer for 30 minutes – do not thaw. Cover edges with foil. Place on a baking sheet at 400 for 55 – 60 minutes.

More Italian Favorites

Almost Olive Garden Alfredo

This is probably the "richest" recipe I have. 

You can use skim milk if you desire but can't skimp on anything else

1 1/2 c half and half
2 cubes BUTTER
1 1/2 c shredded parmesan (the real stuff tastes the best)
sprinkle of garlic pepper or garlic salt
1 t dried parsley

Melt butter in saucepan.  Stir in half and half, then parmesan then seasonings.  Stir constantly until it starts to boil over medium heat.  The cheese will completely melt and mixture will start to thicken.

Pesto Spaghetti

1/4 c water
1 T dried basil
1/4 c margarine
1/4 t garlic powder
1 T lemon juice
1 T dried parsley
1/4 c grated Parmesan cheese
8 oz spaghetti noodles, cooked and drained.

Mix water and basil - let sit for 30 minutes.  Heat margarine and garlic until melted.  Remove from heat.  Whisk in basil mixture, lemon juice and parsley.  Toss with noodles and parmesan cheese and serve.

Creamy  Pork Tortellini

1 pkg frozen tortellini (1 lb)
1 pkg alfredo sauce (made according to package directions)
1 pkg frozen broccoli/cauliflower blend, thawed
2 c ham, cubed OR 1 lb sausage, browned
1/3 c grated Parmesan cheese
1/2 c grated mozzarella

Cook tortellini according to package directions and drain.  Combine sauce, veggies and pork.  Bring to a boil over medium heat and then cover and simmer for 15 minutes.  Stir in drained tortellini, mix in parmesan and cook for 5 minutes.  Top with mozzarella and allow cheese to melt before serving.

Spinach Cheese Roll-up

1 loaf frozen bread dough, thawed
1/2 bag fresh spinach
2 c shredded mozzarella
Parmesan cheese
1/4 c melted margarine
1/2 t garlic powder

Roll bread dough into a 10 x 14 inch rectangle.  Top with mozzarella then spinach, then sprinkle with Parmesan.  Roll up from one long side.  Place seam side down on a sprayed 10 x 15 pan. Bake at 400 for about 20 - 25 minutes or until golden brown.  Mix margarine and garlic powder and brush over roll when it comes out of the oven.  Slice to serve.

You can also make this into a roll-up pizza by placing pizza toppings inside (no sauce) baking, and then serve with pizza sauce for dipping on the side.

Mom's Breadsticks

1 loaf frozen bread dough, thawed
1/4 cup margarine or butter
grated parmesan cheese
garlic pepper seasoning

Roll bread into rectangle.  Melt margarine in a 9 x 13 pan in the oven.  Spread margarine evenly in pan and sprinkle with garlic pepper and parmesan.  Cut dough into inch-wide strips.  Slop in butter so both sides are covered and then place in pan.  Sprinkle with more parmesan cheese.  Let rise 30 to 60 minutes and then bake at 375 for about 15 - 20 minutes or until they start to turn golden brown.

Meatloaf - not just the "boring" kind!

All of these recipes except the last one can be cooked in a sprayed crockpot on low for 8 - 10 hours.  Remove the lid for the last 30 minutes of cooking to allow it to "crisp" up!

Basic Meatloaf

2 lbs hamburger
1/2 c ketchup
2 raw eggs, beaten
1 c oats or crushed crackers
1 onion, diced (if desired)
1 t salt and pepper

Mix well with hands.  Place in either 2 sprayed loaf pans OR a sprayed 9 x 13 pan.  Bake at 350 for 40 minutes (I use a meat thermometer and make sure it tests at "beef-well done" - then I can be sure it is done.

Mexican Meatloaf

2 lbs hamburger
1 c favorite salsa
1/2 pkg taco seasoning mix
2 eggs, slightly beaten
2 c finely crushed tortilla chips
2 c shredded cheddar cheese

Combine all ingredients well.  Place in a sprayed 9 x 13 pan and bake at 350 until meat thermometer tests beef - well done - about 1 hour.

Our Favorite Meatloaf

1 lb pork sausage - we just use breakfast sausage, you can use spicy or Italian if you prefer
1 lb hamburger
2 eggs, beaten
1 sleeve Ritz type crackers, crushed

Mix ingredients together and place in a sprayed 9 x 13 pan.  Bake at 375 for one hour or until meat thermometer reads beef well done.

Hide the Veggies Healthy Meatloaf

1/2 lbs hamburger
1 lb ground white turkey meat or ground chicken
2 c shredded zucchini
1 c shredded carrots
1 bag no-fat caesar seasoned croutons, crushed
2 eggs, well beaten
1 c ketchup

Mix together well and place in a sprayed 9 x 13 pan.  Bake at 350 for one hour.

Pizza Meatloaf

1 lb hamburger
1/2 lb sausage
1 small package pepperoni diced
1 can chopped olives
2 cups mozzarella cheese, divided
2 cups pizza or spaghetti sauce, divided
2 beaten eggs
2 c Italian seasoned bread crumbs

Mix meats, olives, eggs, bread crumbs, 1 cup of cheese and 1 cup of sauce together well.  Place in a sprayed 9 x 13 pan.  Bake for one hour at 350.  Remove from oven and top with remaining sauce and cheese.  Put back in the oven and bake for another 10 minutes.

Tahitian Ham Loaf - a very non-traditional meatloaf

1 lb ground ham
1 lb pork sausage
2/3 c crushed saltine crackers
1/2 c diced onion
1/2 c milk
1 beaten egg
1 T parsley
1/2 t black pepper

Mix together and form into 9 patties that are no larger than a slice of pineapple

1 can sliced pineapple

In a sprayed loaf pan, start with one patty, then a pineapple slice, then a patty, pineapple slice, and repeat ending with a patty.  Bake at 325 for 20 minutes.

Then pour sauce over top:
Sauce: (combine well)
1 c brown sugar
1/4 c pineapple juice
2 T vinegar
1 t yellow mustard

Bake for an additional hour, basting with sauce every 20 minutes.

A Trip to the Orient!

Thai Noodle Toss

2 chicken breasts, cooked and diced
12 oz spaghetti or linguine noodles
1 pkg coleslaw or broccoli slaw mix
1 c grated carrots
1/4 c soy sauce
1/2 c creamy peanut butter
1 c chicken broth
1 T sesame oil
1 T honey
1/2 t garlic powder
1 - 5 drops hot pepper sauce, depending on taste

Cook pasta.  During the last 3 minutes of cooking add carrots and slaw mix.  Drain quickly but do not rinse and return to pan.  In a saucepan, combine final 7 ingredients and cook over medium heat, stirring until smooth.  Toss with pasta mixture and chicken. Then serve.  You can top with chopped peanuts if desired.

Wontons

1 lb hamburger
3 T oyster sauce
1 T soy sauce
1 carrot, finely diced
1 onion, finely chopped
1 beaten egg

Mix together and shape into small balls - no more than 1 inch in diameter.  Put in wonton skins and fold according to package directions.  Fry in hot oil (at least 350 - 375 degrees).  Drain on paper towels and serve warm.

Egg Rolls

1 package egg roll skins/wraps (found in the produce section of the store by the tofu)
1 lb hamburger, browned
1 T sesame oil
1 small can bamboo shoots, chopped
1 small can water chestnuts, diced
1 head nappa cabbage, shredded OR 1 pkg coleslaw mix
8 - 10 fresh mushrooms, chopped
2 T soy sauce
1 T sugar
1 T salt

In a large frying pan, heat oil and stir fry vegetables until tender.  Stir in hamburger, soy sauce, salt and sugar. With a slotted spoon, place approx 1/4 c of mixture into an egg roll skin and fold according to package directions.  Fry in hot oil until crispy brown.  You can bake these at 375 for about 20 - 25 minutes if you would like the "healthier version".  You can also use shredded chicken instead of hamburger.

Easy Sweet and Sour Dipping Sauce

3/4 c fat free or regular Catalina salad dressing
1/4 c soy sauce
1/2 t garlic powder
1 T cornstarch

Combine and cook for 5 minutes, stirring constantly over medium heat.

Egg Drop Soup

3 1/2 c water
1 T chicken soup base
salt and pepper to taste
1 pkg chicken noodle single size cup of soup mix (in a pouch)
2 eggs, slightly beaten
1 c frozen veggies as desired
1 T soy sauce
1/2 t ground ginger

Heat water, soup base, soy sauce, ginger, cup of soup, salt and pepper and veggies to boiling.  Add eggs slowly to boiling mixture, stirring constantly with a fork until eggs form threads.  Boil for 5 more minutes.

Fried Rice

3 c cooked rice
1 green onion, sliced thinly
1/4 t salt
1/2 c bacon or ham
2 eggs, scrambled
3 T soy sauce
1/2 c frozen peas, thawed

Fry meat and onion with salt and pepper.  Stir in scrambled eggs.  Add rice and peas.  Sprinkle with soy sauce and mix together.  Heat until warmed through.

Egg Foo Yung

6 eggs slightly beaten
1 c cooked pork, beef or chicken
1 c bean sprouts (found in produce section)
1/4 c finely chopped green onions

Mix all ingredients and fry in hot oil.  Serve with followin sauce:

Egg Foo Yung Sauce

1 can chicken broth
2 T cornstarch
2 tsp soy sauce

Combine all ingredients in a sauce pan.  Cook, stirring constantly over medium heat until thickened.

Beef and Broccoli

1 lb beef steaks, cut into 3/4 inch thick strips
1 T sesame oil
1 can tomato soup, undiluted
3 T soy sauce
1 T rice or regular vinegar
1 t garlic powder
3 c fresh or thawed from frozen broccoli flowerettes

Heat oil in skillet on medium high.  Add beef slices and stirfry until browned and juices have evaporated.  Add soup, vinegar, soy sauce and garlic.  Heat to a boil.  Add broccoli and cook until broccoli is tender crisp, stirring often.  Serve over rice.

Easy Crockpot Teriyaki Chicken

4 - 6 boneless skinless chicken breasts
1 20 oz can pineapple chunks, undrained
1/2 t ground ginger
1 c bottled teriyaki sauce

Combine in a sprayed slow cooker.  Cook on low for 6 - 8 hours OR high for 4 - 6 hours and serve over rice.

Pizza - make them even better than the pros!

Easy Pizza Crust - makes a jelly roll (10 x 15) pan

4 1/4 c flour
2 T active dry yeast or 2 packets active dry yeast
1 t salt
1/4 c cooking oil
2 c very warm water

Combine 2 c flour, yeast, salt, oil and warm water in a large bowl.  Mix together with electric mixer.  Stir in remaining flour.  Knead on a floured surface for 2 minutes.  You may add more flour - dough should be very soft but not sticky.  Let rest 10 minutes.  Roll out and place in a sprayed pan.  Let rise 1/2 hour.  Bake at 375 for about 20 minutes.  Cover with toppings and bake for another 10 minutes or until cheese is melted.

Bacon Cheeseburger Pizza

Sauce: Ketchup (it is yummy I promise)
Cheese - I like to mix shredded cheddar and mozzarella
1 lb hamburger, browned
1 lb bacon browned
2 fresh tomatoes, diced
more cheese

After baking the secend time, top with shredded lettuce and serve

BBQ Chicken Pizza Hawaiian Style

Sauce - bbq sauce
Cheese - mozzarella
Cooked chunks of chicken
Drained pineapple tidbits
Slivered Almonds
Shredded sweetened coconut
more cheese

If you want  you can add sunflower seeds, fresh tomatoes, mushrooms and omit the pineapple, almonds and coconut for regular bbq chicken pizza.

Taco Pizza

Sauce - Salsa
1 lb hamburger, browned with taco seasoning
Monterey Jack and cheddar cheese
fresh tomatoes, sliced
sliced olives
1 can black beans, drained
more cheese
If you want, you could add jalapenos or diced green chilies

Before serving add shredded lettuce.

Lasagna Pizza

Sauce - spaghetti sauce
Mozzarella cheese
Cottage cheese, small curd and drained
Browned Hamburger if desired
more sauce
More mozzarella and parmesan

Stuffed Crust Pizza

Just cut string cheese in half lengthwise and put along edge of crust and fold crust over and tuck it under the cheese.  Then make as usual.

I love to "steal" ideas from real pizza places and make them at home!

Heart and Tummy Warming Soups

Hearty Mushroom Soup

(This is an extremely healthy but delicious soup.  I used the lowfat soup and reduced sodium broth

and it is my new favorite soup!)

8 oz sliced fresh mushrooms
4 ribs celery, sliced
2 carrots, grated
2 cans (or 3 1/2 cups) chicken broth
1 can cr of mushroom soup
1/2 c quick cooking barley or orzo pasta
1/2 t dried thyme
1/2 t salt
1/2 t pepper

Saute mushrooms and celery in a sprayed large skillet.  Add cr of mushroom soup and stir.  Add rest of ingredients.  Bring to a boil and simmer until pasta is tender.  Makes about 4 servings.

Potato Bacon Chowder

4 - 6 potatoes, peeled (if desired) and diced
8 - 12 slices of bacon (cut into 1 inch pieces)
2 c water
2 cans cr of chicken soup
1 c sour cream
1 1/2 c milk
salt and pepper as desired
1 T dried parsley

Cook bacon in soup pot until crisp.  Leave in pan with drippings.  Put in potatoes.  Pour in water and simmer, covered, until potatoes are tender.  Stir in soup.  Then add sour cream and stir in well.  Slowly add milk and spices and heat through.  Makes about 8 servings.

Easy Cream Soup

Basic recipe:

4 - 6 potatoes, peeled and diced
1 cube margarine or butter
water
1/2 c flour
1 can evaporated milk

Place potatoes (and other veggies) into a large soup pot.  Add butter and enough water to cover vegetables. Bring to a boil and simmer until veggies are tender.  In a bowl, whisk together the flour and the milk and add to veggie mixture.  Simmer until thickened.  Salt and pepper to taste. Then add any meat or cheese.

For Seafood Chowder:

Add canned shrimp, tuna and/or minced clams with the milk and flour mixture.  Add any other desired vegetables (carrots, celery, onion) with the potatoes.  I also like to drain the seafood and add the juice in with the water.

For Vegetable Chowder:

Add celery, onions, broccoli, cauliflower, and/or carrots with the potatoes.  Then after you add the milk, stir in frozen peas and a can of drained corn.

Broccoli Cheese Soup:

Add broccoli (one large bunch or 1 bag frozen - we like fresh better) with the potatoes.  After you add the milk, stir in 2 c of grated cheese.

Sweet Hamburger Soup

Yes - I said sweet.  It is so yummy!

1 lb hamburger, browned
2 cans creamed corn
2 cans diced or crushed tomatoes
4 grated carrots
2 cans cr of mushroom soup
1/2 c brown sugar (or more to taste)
salt and pepper to taste

Simmer all ingredients together until warmed through.

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!