2009 Feed Dave Thursday Recipes

 

Hoppin' John Squares

1/2 cup chopped green bell pepper
1 tablespoon finely chopped onion
2 tablespoons butter
2 tablespoons flour
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/4 cups milk
1 cup shredded Cheddar cheese, divided
1 (16-ounce) can black-eyed peas, drained
1 cup cooked brown rice
3/4 cup diced lean cooked ham
2 large eggs, beaten

Cook pepper and onion in butter till tender; stir in next 3 ingredients. Stir in milk; cook and stir until bubbly. Remove from heat. Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well-greased 8x8x2-inch baking pan. Bake in 350 degrees F oven for 30 minutes or till set. Top with remaining cheese. Let stand 5 minutes. Cut into squares to serve.


Christmas Breakfast Casserole

2 pounds bulk pork sausage
1 large onion, chopped
2 cups cooked rice
3 cups crisp rice cereal
3 cups shredded Cheddar cheese
6 eggs
2 (10.75 ounce) cans condensed cream of celery soup, undiluted
1/2 cup milk

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Place in a lightly greased 13-in. x 9-in. x 2-in. baking dish. Layer with the rice, cereal and cheddar cheese. In a bowl, beat the eggs, soup and milk. Spread over top. Bake, uncovered, at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Refrigerate any leftovers.


Stuffed Cabbage Casserole

2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered for 1 hour. Stir and replace cover and bake for another 30 minutes.


Bourbon Nuts

1 Cup Sugar
1/2 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Cinnamon
2 Tablespoons Bourbon
1 1/2 Teaspoon Vanilla
1 lb. Pecans

Bring to a boil and boil 2 minutes:1 Cup Sugar 1/2 Cup Water 1/2 teaspoon salt 1 tablespoon cinnamon 2 tablespoons bourbon. Remove from heat and add 1 1/2 teaspoons vanilla, pour over 1 pound of pecans in a glass dish and stir well. Spread out on a large cookie sheet and bake at 275 degrees for 20 minutes. It takes several hours for these to air dry and then be sure to store them in an airtight container. Enjoy...


Cranberry Crunch

3 cups uncooked rolled oats
1 cup all-purpose flour
1 1/2 cup brown sugar
2/3 cup butter or margarine
2 cans (16 ounce size) Jellied Cranberry Sauce 

Preheat oven to 350 degrees. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 13 X 9 baking dish. Cut cranberry sauce in slices about 1/8 to 1/4 in thick, lay over top of mixture in dish. Top with remaining crumb mixture. Bake 45 minutes until brown on top. Serve warm topped with ice cream.


Double Layer Pumpkin Pie

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Jello Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

How to Make It:
Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the Cool Whip. Spread into crust.Whisk remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.Refrigerate 4 hours or until set. Top with remaining Cool Whip just before serving.


Cheese Pennies

8 oz. sharp Cheddar cheese, grated
1 stick butter
1 cup flour
½ tsp. salt
½ tsp. red pepper
2 cups Rice Krispies

Cream butter and cheese and blend in flour and spices. Stir in Rice Krispies. Form mixture into bite-size balls. Arrange on ungreased cookie sheet and flatten balls with fork or by hand. Bake at 350 for 8 to 10 minutes.


Chicken and White Bean Chili Recipe

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes (I use a combination of Boneless Breast and Thighs)
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.


Amaretto Mousse Cheesecake

2 cups graham cracker crumbs
½ cup melted butter
1 envelope unflavored gelatin
½ cup cold water
3 packages cream cheese, softened
1 ¼ cups sugar
1 5oz can evaporated milk
1 tsp lemon juice
1/3 cup amaretto liqueur
1 tsp vanilla
¾ cup whipping cream, beaten until firm

CRUST: Mix butter & graham cracker crumbs, press into 9 inch spring form pan, chill

FILLING: In small pan, sprinkle gelatin over the cold water, let stand 1 minute. Stir over low heat until melted, set aside.

In large bowl, beat cream cheese with sugar until fluffy (2 min). Add milk & lemon juice, beat 2 more minutes. Add gelatin/water mixture, amaretto and vanilla, beat until well blended. Fold in whipped cream. Pour into crust, chill 8 hours. Garnish with chocolate sauce and almond slices.


Graveyard Ghoulash

1/4 cup vegetable oil
4 tbs butter
salt & pepper
1 & 1/2 pounds beef boneless chuck, well trimmed and cut into cubes
3 large onions, chopped
2 cups low sodium beef broth
sour cream
chopped green onions

Heat 1 tbs oil and 1 tbs butter in large pan. Season meat with salt & pepper to taste and brown beef. Remove beef cubes and add onions to pan with beef drippings add remaining oil & butter, cook onions until transluscent. Stir in beef broth and paprika. Combine well, cover and simmer on low heat stirring occassionally about an 90 minutes until beef is tender. Serve over egg noodles with a scoop of sour cream and a sprinkling of green onions.


Phyllo Crab Cups

1 8 oz cream cheese softened
2-3 tblsp horseradish sauce
3/4 cup chopped imitation crabmeat or real crab meat
1 tblsp chopped green onion
2 pkgs (2.1oz ea) frozen miniature phyllo tart shells

In a small mixing bowl, beat cream cheese & horseradish until smooth. Stir in crab meat & onions. Spoon 2-3 tsp into each tart shell. Spinkle with paprika. Place on backing sheet and bake at 350 degrees for 16-18 minutes or until topping begins to brown. This makes about 21/2 dozen.


Italian Bean and Sausage Pasta

2 1/2 - 3 cups dried rotini pasta
1 pckg smoked turkey sausage - cut into 1/4" slices
2 cans (15oz) Italian cut green beans, drained
2 cans (15oz) Italian stewed tomatoes
2 oz parmesean cheese, grated (I go a little heavy)

Cook pasta according to package directions and drain. Meanwhile, cook and stir sausage in large skillet over medium-high heat, 2 to 3 minutes or until browned. Stir in beans and undrained tomatoes. Bring to boil; reduce heat. Simmer, uncovered 2 to 3 minutes. Stir in pasta. Top with cheese.


Hot Ham and Cheese Dip

1 Hawaiian Bread (not buns or rolls)
1 cup diced ham
5 scallions dices, including some of the green
1 cup each shredded mozzarella and parmesan cheeses
1 tbs garlic powder
1 cup sour cream
2 8 oz packages cream cheese

Let cream cheese soften before mixing (with electric mixer). Add sour cream once cream cheese is well blended. Add garlic powder and cheeses. Add onion and ham, but hand mix. Cut a small portion, a cap, off the top of the bread off with a straight cut. Gently pull out the bread from the  bottom section of the bread to form a bowl. Fill "bowl" with cheese mixture. Place small "cap" of bread on top again. Place on baking sheet and cover with foil tent. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when heated thoroughly. We prefer Fritos for dipping, but tortilla chips work as well. The removed bread from the "bowl" is great for snacking while it bakes. The bottom of the bowl with the cheese mixture is great to eat once the dip is all gone.


Crockpot Lasagna

1 lb ground chuck (or regular ground beef)
3 italian sausages (I use hot)
1 large onion
2 garlic cloves
oil
8 oz lasagna noodles (no need to cook noodles before assembling)
1 lb, 10 oz jar spaghetti sauce (I use chuncky garden style)
1 lb ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan or roman cheese (not grated)
1 egg
1/4 cup milk

Cook italian sausages as directed and set aside to cool. Brown ground chuck, onion and garlic in a small amount of oil. While beef is cooking, slice sausages.  When beef is almost done add sausages back to pan - cook until beef is no longer pink. Drain and return to pan, add spaghetti sauce and cook until warm. In medium bowl mix ricotta cheese, milk and egg until smooth. Add mozzarella and parmesan and mix well. Grease bottom and sides of crockpot. Place 1/4 of sauce mix in bottom of crockpot.  Place a layer of noodles next (break if necessary to fit). Place 1/3 of the cheese mixture on top of noodles. Repeat this two times ending with meat sauce. Cook on low for 4 to 6 hours or until noodles are tender.


Spinach Tortellini Soup

2 large cans chicken broth (can be regular, fat free or low sodium, your choice)
1-14oz can diced tomatoes with green peppers & onions
10oz frozen spinach (thawed & squeezed dry)
small drizzle olive oil
2 to 3 cloves
minced garlic (I use a lot)
one package frozen cheese tortellini (19 oz bag)
fresh shredded parmesan cheese

In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.


Tiramisu Brownie Squares

1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate OREO cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & Serve.


Sesame Chicken Wings

1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
6 green onions with tops, sliced
1/2 of a large onion, sliced
1 garlic clove, minced
1 tablespoon sesame seeds
Dash of black pepper
2 and 1/2 pounds chicken wings

In a large resealable plastic bag, combine the first 9 ingredients. Add the chicken wings and coat well. Seal bag and refrigerate 8 hours or overnight turning occasionally. Transfer chicken to a shallow rack in a baking pan and discard marinade. Bake, uncovered at 350 degrees for 30 minutes. Turn and bake 20 minutes longer or until juices run clear. Serves 4 to 6 people.


Hash Brown Sausage Bake

1-30 ounce package frozen hash brown potatoes (thawed)
1 lb sausage
1 medium onion, chopped
½ green pepper, chopped
1 cup shredded cheddar, divided
1 tsp salt
1 tsp pepper
8 eggs
2 cups milk
1 tsp paprika

Sauté sausage with onions and peppers until sausage is brown and crumbled, drain. In a large bowl, combine sausage-veggie mixture with potatoes and ½ cup cheese. Spoon into a greased 9x13 dish. Beat eggs with milk until smooth, pour over hash browns, sprinkle with paprika. At this point you can cover and refrigerate overnight or bake at 350 degrees for 45-50 minutes until golden brown, then top with remaining cheese. If you refrigerate overnight, let sit on counter 30 minutes before baking.


Chocolate Chip Cheese Ball

1 package (8 ounces) Cream Cheese, Softened
1/2 cup of butter, Softened if you want to form a ball or melted in the microwave if you want a dip consistency
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semi-sweet chocolate chips (make sure that they are the miniature chips)
Graham cracker sticks (Can use graham crackers but sticks are easier for dipping
Can add 3/4 cup of finely chopped pecans if desired

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined With a spoon stir in chocolate chips.If making the dip, add nuts if desired and it is ready to eat. If making a ball, cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham crackers sticks or graham crackers.


Italian Cold Sauce Spaghetti

1 Pack of grape tomatoes, cut each in half
1/2 large onion cut in small blocks
2 garlic cloves
8 oz block cheese cubed (I like to use Pepper jack for the spice)
drizzle in Extra Virgin Olive Oil
Salt and pepper to taste

Place all ingredients in a food processor and chop. Pour Mixture over Hot cooked spaghetti and mix though the spaghetti. Serve with some garlic bread. This is a great meal during the summer!


Kielbasa Summer Salad

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced

Dressing:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper

In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. The unexpected combination of flavors and textures in this cool salad sparks taste buds. Yield: 10 servings.


Taco Muffins

12 Turkey Sausage links
3 Corn Tortillas
12 tbsp Salsa
2 ¼ cups liq egg whites
12 tsp fine shredded cheese low fat or fat free
2 tbsp fresh cilantro

Brown sausage links slice in half (length wise). Spray a muffin pan. Slice tortillas into eight pie shape slices. Place 2 in each muffin cup point side up then place 2 sausages in each. Add tsp salsa and 3 tblsp egg whites. Bake 10-12 min at 350 degrees until egg is done no longer giggly. Remove from pan & top with cheese and sprinkle with cilantro.


Awesome Beans

2 can kidney beans drained
2 cans green beans drained
2 cans butter beans drained
1 large can original Bushes baked beans (NOT DRAINED)
1 package bacon
1 med onion chopped
3 Tbsp. worchestershire sauce
1 cup brown sugar

Chop bacon into little pieces. Cook bacon and onion until done. When bacon and onion are done add bacon/onion mixture and the bacon grease to large pot then throw in everything else!!! Easy as pie and absolutely delicious!


Dirt Cake

1 lb Oreo cookies
2pkg. instant chocolate pudding
1 (8 oz) pkg. cream cheese, softened
1 Cool Whip
Gummy worms

Crush cookies in blender to make coarse crumbs. Prepare pudding according to package directions. Stir in the cookie crumbs. Put mixture in a new, clean flower pot, or bucket. I found a toy wheelbarrow. Garnish with Gummy worms. Keep in the refrigerator until ready to serve. Spoon Cool Whip on each serving. Great for a kid's party!! 


Spaghetti Salad

1 8oz. box of spaghetti, cooked as directed, rinsed in cold water, drained
1 tomato diced
1cucumber diced
1/2 onion diced
1/2 cup diced ham
1 small bottle Zesty Italian Dressing

Mix all ingredients - refrigerate, enjoy! (Dick added parmesan cheese)


Oreo & Fudge Ice Cream Cake

1/2 Cup Fudge Ice Cream Topping, warmed
1 Tub (8 oz) Cool Whip, thawed and divided
1 Pkg (4 oz) Jello Chocolate Instant Pudding
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add in the dry pudding mix; stir 2 mintues or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup of milk. Chop the Oreos roughly into chunks. Stir into the pudding mixture. Arrange 4 Ice Cream Sandwiches, side by side, on a 24x12 inch piece of foil. Top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 Ice Cream Sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with remaining whipped topping. Bring up the foil sides and wrap. Freeze at least 4 hours b/4 serving. Let stand at room temperature to soften slightly before serving. Makes 12 servings.


Corn Salad

2 - 15 oz cans of whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green bell peppers, chopped
1/2 cup red onions, chopped
1 - 10.5 oz bag coursely crushed chili-cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.


Brenda's F-D-T Burger

1 to 1 1/2 lbs ground beef
1 lb ground sausage
1/4 cup parmesan cheese
1/4 to 1/2 cup A-1 sauce
1/4 tsp basil
1/4 tsp ground pepper
1/4 tsp garlic powder
Optional: chopped onions

Put into patties and slap on the grill and enjoy.


Margarita Shrimp

16 oz. shrimp, raw
1 fl. oz. lime juice
1 tbsp light margarine
1 jalapeno pepper (or to taste)
3 cloves garlic
1 tsp pepper, red or cayenne
4 fl. oz. tequila
4 cups romaine lettuce, shredded
1 avocado, without skin and seed
2 tbsp cilantro, raw

Put the raw shrimp in a bowl & pour the lime juice over; mix well. In a wide nonstick skillet, melt the butter.
When it's foaming, add the minced pepper and garlic and cook for 2 minutes over medium heat. Add the shrimp,lime juice and cayenne pepper and cook about 4 more minutes, or until the shrimp are pink and start to curl. Add salt & pepper to taste, then pour in the tequila. Cook for 3 minutes more or until the liquid is reduced to a sauce. Serve the shrimp on a bed of romaine lettuce, decorated with the avocado and sprinkled with cilantro. Serves 4.


Hershey Pie

Graham cracker crust
12 oz. cool whip
6 pack Hershey bars

Save one of the bars for decoration. Break the remaining Hershey bars into blocks. Melt them in the microwave until smooth-15-20 seconds at a time stirring after each. Fold the cool whip into the chocolate until smooth. Pour the chocolate mixture into the crust, and decorate the top with the reserved Hershey blocks. Refrigerate for a couple of hours before serving. *You can also use almond Hershey bars in this pie.


BLT Casserole

5 slices toast
1/4 cup mayonnaise
1(12 ounce)package bacon, cooked and crumbled
4 slices American cheese
3 eggs, scrambled
1 medium tomato, chopped
2 tablespoons butter or margarine
2 tablespoons country gravy mix
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup sweet onion, diced
shredded lettuce

Fry bacon and set aside. Scramble eggs and set aside. Toast bread and spread with mayonnaise. Cut toast into cubes with a pizza cutter. Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up. Place crumbled bacon on toast cubes. Lay american cheese slices on top of bacon. Place scrambled eggs on top of the cheese. Cover eggs with the diced tomatoes. Set aside.In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened. Pour gravy over casserole. Sprinkle with shredded cheese and onion. Bake, uncovered at 325 for 10 minutes. Cut into squares; serve on lettuce.


Bean Salsa

2 cans blackeyed peas, drained (I use black beans)
2 cans shoepeg corn, drained
2 cans Ro-tel tomatoes w/ green chillies
2 large green peppers, chopped
24 green onions, chopped (or 1 large onion)
4 tomatoes, chopped
1 (16 oz.) bottle Italian dressing (I use ½ bottle)
2 teaspoons garlic powder

Mix together the vegetables. Combine garlic with the dressing and pour over vegetables.Serve with tortilla scoops!


Fresh Strawberry Cake

8 oz. miniature marshmallows
1 box (18.25 oz) white cake mix
4 c fresh strawberries
1 box (3oz) strawberry gelatin

Preheat oven to 350. Cover bottom of a greased 9"x13" pan w/ marshmallows. Prepare cake mix according to package directions. Pour cake batter evenly over marshmallows. Crush strawberries & mix w/dry gelatin, stirring until gelatin dissolves. Spoon strawberry mixture evenly over cake batter. Bake at 350 for 45 to 50 minutes. Strawberries sink to bottom & marshmallows rise to top to create a glaze. Store leftover cake in fridge. *** This cake is equally good made w/ fresh peaches & peach gelatin.


Tortellini Primavera

1 cup Sliced mushrooms
1/2 cup Chopped onion
1 clove Garlic, minced
2 tbsp Butter
1 package (10oz) frozen chopped spinach, thawed and well drained
1 Container (8oz) soft cream cheese
1 Medium tomato, chopped
1/4 cup Milk
1/4 cup (1oz) grated Parmesan Cheese
1 tsp Italian seasoning
1/4 tsp Salt
1/4 tsp Pepper
8-9 oz Fresh or frozen cheese-filled tortellini, cooked and drained

Cook and stir mushrooms, onion and garlic in butter in large skillet. Add remaining ingredients except tortellini; mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini; cook until thoroughly heated.


Best Ever Sweet Rolls

15 frozen yeast rolls(I use Kroger Brand)
1 (3oz) pkg instant Butterscotch Pudding
1 cup brown sugar
1 stick of butter or margarine
2 t Cinnamon
1 C chopped pecans or walnuts

 

Spray 13x9 baking pan with Pam. Spread nuts over bottom of pan. Evenly space rolls in pan over nuts. Sprinkle dry pudding mix over rolls. Melt brown sugar, butter and cinnamon (Don't boil). Pour brown sugar mixture over rolls. Cover the pan loosely with plastic wrap, leave on counter over night and let rise. In the morning preheat over to 350. Remove plastic and bake 20 minutes. Be careful not to let them burn. Remove from oven and let sit for a few minutes. Invert pan to release rolls.


Chicken Cordon Bleu Casserole

¼ cup butter or margarine
¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper
¼ teaspoon dry mustard
1 cup milk
1½ cups cooked chicken, cubed
½ cut ham, cooked and cubed
4 slicesSwiss cheese
1 can of crescent roll dough
1 tablespoon melted butter of margarine

Melt butter in saucepan over low heat and blend in flour, salt, pepper and dry mustard. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in milk, blending until smooth. Let boil gently for about 1 minute and remove from heat. Add chicken and ham to sauce mixture. Spread in to an 8 x 8 pan that has been lightly greased and cover with sliced cheese. Spread crescent roll dough over the chicken mixture, making sure to cover completely. Pour melted butter or margarine over the crescent roll dough and bake for 20 to 25 minutes, or until filling is hot and bubbly and top is golden brown.


Lemon Pie

1 can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 pack of Lemonade Kool-Aid
1 8 oz Cool-whip
1 prepared graham cracker pie crust

Mix the Eagle Brand milk, cool whip and kool-aid and pour into graham cracker crust. Refrigerate...The longer you refrigerate it the better it is.


BBQ Bacon Cheeseburger Sloppy Joes

1 pound ground beef
½ red onion, chopped
½ cup barbeque sauce (I use regular Kroger brand)
1 package Kroger brand Bacon Pieces (NOT BACON BITS—they’re right beside them)
1 cup Kroger brand shredded cheese (I use the Colby & Mont Jack mix)
Toasted buns
Cheese slices

Brown the ground beef with the chopped onions and completely drain. Mix in the BBQ sauce. Then add the bacon pieces and the shredded cheese. Spoon onto a toasted bun. For more cheesy flavor (which we like) add a slice of American on top! The recipe only takes about 15 minutes.


Sweet Potato Salad

2 pounds of sweet potatoes, peeled and cut into 1-inch cubes
Vegetable Cooking Spray
½ teaspoon coarse sea salt, divided
2 celery ribs, thinly sliced
1 jalapeno pepper, seeded and finely chopped
½ cup red onion, thinly sliced
1/3 cup sweet red bell pepper, diced
½ teaspoon sea salt
3 Tablespoons brown sugar
3 Tablespoons white vinegar
2 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Chinese Hot Sauce (or Duck Sauce)
2 Tablespoon of "real" Maple Syrup (not Karo, not regular pancake. If you need to substitute the maple syrup, then use honey, but maple syrup is a key flavor in this salad)
Dash of Texas Pete (to taste preference)
1 Teaspoon prepared mustard
2 Tablespoons of fresh (or 1 Tbsp of dried) sage
5 slices of peppered, maple-flavored or regular bacon, cooked and crumbled

Preheat oven to 400 degrees. Arrange cubed potatoes in an even layer in a 15 x 10-inch jelly roll pan. Coat with cooking spray and sprinkle with the "coarse" sea salt. Bake 40 minutes or just until tender. Let cool slightly.While potatoes are baking, stir together remaining ingredients in a large bowl until blended. Add cooked potatoes while they’re still warm, tossing gently to coat. Serve warm or at room temperature. If you do manage to have leftovers, it reheats wonderfully in the microwave.


Easy Apple Tartlets

1 can refrigerated crescent rolls (8-count)
1 can apple pie filling
1 tbsp sugar
1/4 tsp cinnamon

Separate crescents and lay out on baking sheet. Spoon equal portions of pie filling onto wide end of each crescent. Fold pointed ends over fruit and press (fruit will not be completely covered). Combine sugar and cinnamon, sprinkle over tartlets. Bake in 375 degree oven 15-20 minutes until golden brown.


Chili Chicken Salad

1 pkg. (8oz) cream cheese, softened
2 cups cubed cooked chicken
1 1/2 cups shredded cheddar cheese
1 can (4 oz.) chopped green chilies
3 tbsp. chopped green onions
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
4 hard rolls

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. Cut top fourths off of rolls. Hollow out leaving 1/4 in of bread in bottom. Fill bottom of rolls with chicken mixture. Replace the tops. Place on a cookie sheet. Bake at 375 for 5-7 minutes. I like to put a slice of tomato on each sandwich after it comes out of the oven.


Fresh Apple Bread

4 eggs, beaten
2 c. sugar
1 c. oil
4 tbsp. sour cream
2 tsp. vanilla
4 c. flour
2 tsp. soda
1 tsp. salt
2 c. apples, chopped
1 c. pecans, chopped

Combine first 5 ingredients and beat well. Sift flour with soda and salt. Blend egg and flour mixtures. Fold in apples, and pecans, mixing until blended. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until sides pull away from pan. Can be frozen.


Crock Pot Corned Beef & Cabbage

3 carrotts, cut into 1 inch pieces
2-3 onions, quartered
3-4 lb corned beef brisket (w/ seasoning packet)
10 small red potatoes, halved
1 small head cabbage, cut into wedges
2 teaspoon dry mustard
2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Place carrots in bottom of crock pot, add brisket and onions. Mix together beer, water, sugar, dry mustard, garlic powder, thyme, salt & pepper. Pour over brisket. Cover and cook on low for 8 hours. Remove carrots and onions, set aside. Add cabbage and potatoes and cook on high at least 2 more hours. Push cabbage down a couple of times as it cooks. Return carrots and onions to crock pot for a few minutes to warm. Slice corned beef thinly, across the grain. Plate up with the veggies and pour a little juice over all. Happy St. Patrick’s Day


Crockpot Pizza

¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)

Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.


Chocolate Delight

Ingredients:

1 18 1/2-ounce package devil's food chocolate cake mix
3 3 1/2-ounce packages instant chocolate pudding mix, regular or sugar free
2 cup whipping cream
2 tablespoon confectioner's sugar
1 cup chopped pecans, lightly toasted
Chocolate sauce or syrup, any variety, for garnish

Directions:

Prepare the cake mix and bake in a 13 by 9-inch pan according to package directions. Let cool thoroughly, then cut into cubes about the size of a walnut. Prepare the chocolate pudding according to package directions. In a medium bowl, whip the cream with the sugar until stiff. To assemble: In a trifle bowl, cover bottom with chocolate cake cubes, pudding, whipped cream, nuts and chocolate sauce. Repeat, making 3 layers.


Beef 'N Biscuit Casserole

1-1 1/2 pound ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
12 oz. tomato sauce
1 tsp. chili powder
1/2 tsp. garlic salt
2 cans flaky buttermilk biscuits, all separated in half
1 1/2 cups shredded cheddar cheese, divided
1/2 cup sour cream
1 egg, beaten

Oven 375 degrees. Greased 9 x 13 inch pan (I always use a glass one). Brown ground beef, onion and green pepper, drain. Stir in garlic salt, tomato sauce and chili powder. Mix 3/4 cup cheddar cheese, sour cream and beaten egg in a separate bowl, add to ground beef mixture. Simmer while preparing biscuits. Place one-half of the biscuits in bottom of a greased 9 x 13 inch pan. Spoon ground beef mixture over biscuits and top with remaining biscuits, stretching slightly. Sprinkle remaining cheese over biscuits. Bake, uncovered, at 375 degrees for 25-30 minutes or until biscuits are golden brown.


Crockpot Taters

2 lbs frozen hash browns
1/2 pint sour cream
3 green onions
8 oz Velveeta Cheese, cubed
1 can Cream of chicken soup
salt and pepper to taste

Combine all ingredients in crockpot. Cook 6-8 hours on low, 4-5 hours on high. Enjoy!!


World's Greatest Brownies

Your favorite boxed brownie mix
3 6-ounce chocolate bars with almond and toffee chips (I used the Symphony bars)

Make batter according to the box. Pour half the batter in a greased 9x13 baking pan. Place the 3 candy bars in the batter. Cover with the remaining batter and bake as per the box instructions. SO GOOD!!


Easy Cheesy Turnovers

1 pound ground beef
1 (1-ounce) package dry onion soup mix
1 cup shredded cheddar cheese (or any blended mix)
3 (8-ounce) packages refrigerator crescent rolls

Preheat oven to 375*F (190*C). In medium skillet cook the hamburger until done; drain. Stir in soup mix and cheese. Separate crescent dough. Place a tablespoonful of meat mixture in center of each triangle, fold over and seal edges. Place on ungreased baking sheets and bake for 15 minutes or until golden brown.


Philly Cheese Steak Spring Rolls

Cooking spray
1 cup sliced onions
2 cooked fillet or rib-eye steaks, cut into thin slices (or use leftover if you have steak the night before-good excuse to do that!)
8 spring roll wrappers
6 to 8 ounces provolone cheese

Note: Dick added green pepper strips and spinkled entire mixture with garlic salt & pepper before filling the spring roll wrappers...soak wrappers in water for a few seconds to roll easier. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray. Roast cheese steak egg rolls 15 minutes, until wrappers are golden brown.


Lynn's Pizza Dip

1 large package (8 ounces) cream cheese softened
1 jar pizza sauce (16 ounces)
1/2 cup chopped onion
1 pkg. sliced pepperoni
8 ounces shredded Mozzarella cheese

Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips. You could add other pizza toppings to this or delete.

From Lynn Rattay


Morning Casserole

6 eggs, slightly beaten
1 C. cheddar cheese, shredded
1 tsp. dry mustard
1 lb. pork sausage, browned and drained
1 C. biscuit baking mix
2 C. milk
1 tsp. oregano

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour. Serves approximately 10, it takes about 10 minutes to prepare and 1 hour to cook.