Thursday, December 18, 2008

Taglairini

2 pounds lean ground beef
1 large onion, chopped
1 small can whole corn or mexicorn
2 tablespoons chili powder
1 large package flat noodles
2 cans tomato sauce
1 small can ripe black olives, chopped
Salt to taste
Grated mild cheddar cheese

Cook noodles in salted water. Brown beef with onions. Combine both mixtures adding corn, olives, chili powder, tomatoes sauce and salt. Mix well. Place in large casserole dish and completely cover with grated cheese. Bake at 350 degrees for 30 minutes.

*My Notes:*
-Thanks Becky! My boyfriend raves about this one.....and he isn't a big spicy person, so it must be pretty good!

Wednesday, December 10, 2008

Cooking Tips: Cutting Hot Brownies

Today I made a batch of brownies for an end of the year celebration for my Fem Reading class. Last night I was flipping through Taste of Home's Simple and Delicious and found a tip that helped out today.

*If you don't have time to wait for brownies to cool before running out the door, use a silicone spatula to cut the brownies. Not only does it make a clean neat line, but you could take the brownies while they are still hot! Make sure it is a silicone spatula, the magazine warns bakers that plastic ones will melt!*

Tuesday, December 9, 2008

A blog without pictures

I finally got a camera, so I promise to start posting pictures with the recipes in the next few weeks!!
-Ashli

Funnel Cakes

2 eggs, beaten
1-1/2 cups milk
2 cups flour
Pinch of salt
1 teaspoon baking powder

Mix together and put into funnel. Swirl into little cakes. Put on hot fat; brown on both sides and dip into confectioner's sugar. Serve warm.

*My Notes:*
-This is my great gram's recipe.

Fudge Frosting

Melt:
3 squares chocolate
1/4 cup butter
Pinch of salt
Combine:
3 cups sifted confectioners' sugar
5 tablespoons hot milk
1 teaspoon vanilla

Pour melted ingredients into sugar mixture, working rapidly. Blend well. Garnish with chopped nuts if desired.

Whipped Cream Frosting

1/2 cup milk
2 tablespoons flour
1/4 cup shortening
1/4 cup butter
1/2 cup, or less, sugar
1 teaspoon vanilla

Combine flour and milk and cook over low heat until paste is formed, stirring constantly. Cool.

Cream butter and shortening, blend with sugar. Beat 4 minutes.

Add paste and beat 4 minutes. Fold in vanilla and beat well.

Strawberry Frosting

1 cup sugar
1/3 cup shortening
1/2 cup butter
1/2 cup strawberry juice
1 egg white, stiffly beaten

Combine sugar, shortening, and butter. Add juice; mix well. Add egg white and beat until smooth.

Peanut Butter Frosting

3 tablespoons butter, softened
3 cups confectioners' sugar
4 to 5 tablespoons milk
2 tablespoons peanut butter

Combine ingredients above and mix well.

Cream Cheese Frosting

1 pkg. ( 8 oz) cream cheese
1/2 cup butter
1 pound confectioners' sugar
2 teaspoons vanilla

Combine ingredients listed above, beating well. Add nuts if desired and mix.

*My Notes:*
-Cocoa may be added for a chocolate cream cheese frosting

Chocolate Snickerdoodle Drops

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.

Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture.

Bake in a 375 degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks.

*My Notes:*
-Thanks Peg
-These cookies are great like snickerdoodles but they have an extra bonus, chocolate!

Saturday, December 6, 2008

Gram's Pizza Crust

1 tablespoon yeast (Active Dry)
1 cup warm water (with 1 teaspoon sugar)
1 tablespoon sugar
2-1/2 cups flour
2 tablespoons oil

Put yeast in warm water with a teaspoon of sugar. Let foam on top. Make sure all "little balls" dissolve.

Mix in water mixture into flour and oil.

Let dough relax about 5 minutes.

Roll out dough onto greased pan with hands.

Put empty crust in 350 degree oven for about 5 minutes.

Take out of oven and put on desired toppings. Let in oven at 350 degrees for about 20 minutes or until you like it.

*My Notes:*
-Crust could be made ahead of time and frozen.

Horseradish Deviled Eggs

6 hard cooked eggs
1/4 cup mayonnaise
1 to 2 tablespoons horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
dash pepper
dash paprika

Cut eggs in half. Remove yolks. Mash yolks; add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well. Spoon into egg whites.

*My Notes:*
-my mom has been making this recipe since I could remember. No other deviled eggs add up to them.
-to make them a little fancy, instead of spooning mixture into egg whites, use a cookie press or pastry decorator.

Cheddar Parmesan Potatoes

5 tablespoons butter or margarine
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups (about 5 medium) potatoes, sliced and cooked

In a saucepan, melt 4 tablespoons butter or low heat; stir in flour until smooth.

Gradually add milk; cook and stir over medium heat until thickened. Remove from heat; stir in salt and cheese until melted. Add potatoes; stir gently to mix.

Place in greased 2 quart baking dish.

Melt the remaining butter; toss with bread crumbs. Sprinkle over potatoes.

Bake uncovered at 350 degrees for 30-35 minutes.

Parmesan Potatoes

4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

Place half of the potatoes in a greased 2 quart baking dish. Top with onion; add remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper, and garlic powder.

Bake uncovered at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.

*My Notes:*
-This is a good side dish with any kind of meat.

Friday, December 5, 2008

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).

*My Notes:*
-Thanks Irene!
-This completely goes against the laws of cheese balls, but if you are want something sweet, this is the perfect fix!

Caramel Corn Puffs

1 package (8 ounces) popped popcorn (I use 3 bags of microwave popcorn)
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Place popcorn in a large bowl and set aside.

In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat.

Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.

Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Yield: about 4-1/2 quarts

*My Notes:*
-Thanks Irene!
-This recipe is absolutely amazing! You will never settle for store bought caramel corn again.

Wednesday, December 3, 2008

Corn Bake

2 cans of corn, drained
2 cans of creamed corn
2 sticks of butter, softened
2 boxes of corn muffin mix

Mix all ingredients in casserole dish and bake at 350 degrees for 1 hour or until center is firm and top is browned.

*My Notes:*
-Thanks Uncle John
- This is good side dish for a holiday meal

Monday, November 24, 2008

Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
vanilla extract to taste
1 large coffee mug

Add dry ingredients to mug; mix well. Add egg to dry ingredients; mix. Mix in milk and oil. Add chocolate chips (if desired) and vanilla extract; mix.

Place mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

*My Notes:*
-Thanks Aunt Chris

Sunday, November 23, 2008

Coconut Cream Pie

1 quart milk
3/4 cup sugar
1 teaspoon butter
dash salt
5 egg yolks
4 heaping tablespoons corn starch
1 teaspoon vanilla extract
2 handfuls coconut

MERINGUE
7 tablspoons sugar
dash vanilla
5 egg whites

Heat milk, sugar, butter and salt over heat.

While above heats, separate egg yolks; beat.

In a separate cup dissolve corn starch (dilute 2 tablespoons at a time with water and add to yolks; beat.

After milk comes to a boil, add yolks; stir. Remove from heat.

Add vanilla and coconut to mixture; pour in baked pie shells.

For Meringue: Beat ingredients and spread on pies. Sprinkle with coconut on top of pies. Bake at 350 degrees for about 10 mintues.

*My Notes:*
-This recipes makes enough for two pies.
-Thanks Aunt Dot

Holiday Wreath Cookies

30 large marshmallows
1/2 cup butter
1 teaspoon vanilla
3 cups corn flakes
Food coloring (red or green)

Melt butter and marshmallows carefully. Remove from stove when melted and add vanilla and corn flakes; add a little coloring. Stir in very carefully so as not to crush. Form mixture into small wreaths. Decorate with small cinnamon candies. Refrigerate.

Strawberry Torte

2 cups flour
2 tablespoons sugar
2 sticks margarine

Mix ingredients for pie crust by beater or hand; pat in cookie sheet. Bake at 350 degrees for 18 mins.

TOPPING (GLAZE)
1 (16oz.) frozen strawberries
1/4 cup cold water
1 T. corn starch - bring to a boil (3 to 5 mins.)
this is to be spread over the cream cheese filling.

3rd STEP
2 packs dream whip,
1 c. cold milk
1 t. vanilla
Beat 3 ingredients until stiff (about 4 mins.)

4th STEP
2 (8 oz.) cream cheese
2 c. powder sugar
Beat and fold into dream whip mixture


Spread cream cheese mixture over crust and top with glaze; refrigerate.

Stuffed Peppers

Par cook cleaned peppers - either whole, halved or quartered
2 to 2 1/2 pounds ground beef/pork or sausage (remove casing) - use equal parts of each
2 med. chopped onions
salt, pepper, garlic powder, oregano, Italian seasoning to taste
1 large can chopped or pureed tomatoes
1 cup water (I use the water from the par cooked peppers)
1 cup cooked rice
about 20 slices white american cheese
1 large can tomato sauce

Lightly brown meat and onions;drain off grease. Add seasonings, tomatoes, water and rice to meat. Simmer until rice is tender (about 15 mins).

Add cheese until melted

Line an 11-1/2" by 17-1/2" pan with peppers and spoon mixture in or on them. Top with tomato sauce.

Bake in 350 degree oven for about 30 mins.

*My Notes:*
-Thanks Aunt Dot

Saturday, November 22, 2008

Angel Hair Pasta with Chicken

2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10 oz) package frozen broccoli florets thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese
Angle Hair Pasta

Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Top with chicken and vegetable mixture. Serve immediately.

Great Gram's Pierogies


3 cups flour
1 stick butter
¾ cups water
1 egg, beaten
8 potatoes
1 cup white cheddar cheese

Melt butter in water, then mix with flour and egg to make dough.

Clean and peel potatoes. Boil potatoes until done. Mash and mix with cheese. Salt and pepper potato mixture to taste.

Roll dough out and cut in 3 inch circles. Fill with 1 teaspoon potato mix. Pinch off. Preboil pierogie until it floats.

*My Notes:*
-You can eat it with butter and steamed onions or deep or pan fry
-I remember helping my great gram make this as a kid. Although it is time consuming, it will definitely be worth your time.

Creamy Montgomery Jack Soup

2 ½ cups water
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes

In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.

Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.

Cheeseburger Soup

1 ½ cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in beef and 2 cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.

*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.

Lime Punch

1 (3 oz) package lime Jell-O
½ cup sugar
1 (46 oz) can pineapple juice
¼ cup lemon juice
2 liter bottle ginger ale (diet can be used)

Make Jell-O as directed on box. Add the sugar, pineapple juice and lemon juice. Freeze.

Remove from freezer, about 45 minutes before serving. Add ½ of the ginger ale. Break the partially thawed frozen mixture apart with a spoon and mix with ginger ale. Drink should be slushy.

*My Notes:*
-Add more ginger ale as needed

Homemade Lemonade

3 cups sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 liter club soda (chilled)

In a large saucepan mix together the sugar and water. Cook over medium heat until sugar dissolves. Stir in lemon peel. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

Remove from heat. Cool slightly, then add the lemon juice.

Cover and refrigerate until chilled. Discard lemon peel strips. Pour mixture into a large pitcher; gradually stir in club soda.

Sherbet Punch

1 quart orange sherbet
1 quart vanilla ice cream
2 large cans pineapple juice
1 liter ginger ale or 7-up

Combine sherbet and ice cream with the juice. Blend until smooth. Add soda before serving.

*My Notes:*
-Orange juice can be substituted for pineapple juice.

Iced Pumpkin Cookies

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
GLAZE:
Combine Confectionary sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add as needed.


Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt – set aside.

In a bowl, cream ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop onto cookie sheets by tablespoons - flatten slightly.

Bake for 15-20 minutes in a preheated oven. Cool cookies and then drizzle glaze with a fork.

Cranberry Nut Bars

2 eggs
1 cup sugar
1cup flour
1/3 cup butter or margarine
1 ¼ cups fresh or frozen cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease 8 inch square pan.

Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend will. Add cranberries and walnuts mixing gently just until combined.

Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares. Yield: 6 Servings

Eggnog Cookies

2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cups salted butter, softened
½ cup eggnog
1 teaspoon pure vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg

Preheat oven to 300 degrees.

Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.

Cream sugar and butter with an electric mixer until forms a grainy paste.

Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined do not over mix.

Drop by rounded teaspoonfuls onto ungreased baking sheets – 1 inch apart Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottom turns light brown. Transfer to cool, flat surface immediately.

Cream Cheese Cookies

1 package cream cheese, softened
1 egg
½ cup sugar
½ stick margarine
½ teaspoon vanilla
1 cup flour

Mix ingredients together and drop by teaspoon on greased cookie sheet. Add ½ cherry or nut in center if desired. Bake at 375 degrees for 10 minutes.

*My Notes:*
-The cookies do not take long at all. Some oven take a different amount of time to cook, so check the cookies frequently to make sure they do not get dark brown on the bottom.

Cinnamon Dough Ornaments

2 cups flour
1 cup salt
5 teaspoons cinnamon
3/4 to 1 cup water

Combine dry ingredients in a bowl. Stir in water gradually to make dough. Knead for 5-10 minutes until smooth.

Refrigerate for 30 minutes.

Roll out dough to desired thickness can range from 1/4 - 3/4 inch thick.Use cookie cutters to create shapes. Use a straw to make a hole so you can hang the ornament.

Baking for 45 minutes to 1 hour at 325°F. until dry. Let cool before you begin to decorate if desired. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. Coat with acrylic varnish when everything is dry, this is optional.

*My Notes:*
-The thicker the dough the longer it will take to bake.
-If dough sticks to your hands while kneading add more flour, if it crumbles, add water
-Kids love to help making these
-I like to attack these to Christmas presents during the holidays, not only do they look nice, but they smell really good!

Ashli's Pancakes (also cinnamon apple alteration)

2 cups flour
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 ½ cups milk
¼ cup vegetable oil

In bowl, combine flour, sugar, baking powder and salt.

Combine eggs and milk and oil. Add to dry ingredients and mix well. Pour onto lightly greased skillet.

Turn pancakes when bubbles appear on top; cook until second side is golden brown.

*My Notes:*
-These pancakes are not hard to make and taste so much better than the pancakes from a box!
-For Apple Cinnamon pancakes, use only a cup of milk and use a half of cup of applesauce. And then add Cinnamon to taste.

Friday, November 21, 2008

Cashew Macadamia Crunch

2 cups (11.5-oz. package) Hershey's Milk Chocolate Chips
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy

*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.

Double Baked Sweet Potatoes

6 sweet potatoes, medium sized
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Preheat oven to 400 degrees.

Rub potato skins with oil; wrap each in aluminum foil.

Bake in preheated oven for 1 hour, or until soft when poked in the center.

In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Slice each baked potato in half lengthwise and scoop inside into the creamy mixture. (Caution they will be very hot so this works best using a clean towel to hold the potato.) Mix well and fold in walnuts.

Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes longer at 350 degrees; heat through.
Yield: 12 servings

*My Notes:*
-Caution the potatoes will be very hot after baking so this works best using a clean towel to hold the potato while making the mixture.
-Thank you Gail

Turtle Pumpkin Pie



1/4 cup plus 2 tablespoons caramel ice cream
topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.

Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.


*My Notes:*
-Thank you Denise
-This is a Kraft recipe, for more recipes visit Kraft foods.

Thursday, November 20, 2008

Creamy Italian Noodles

1 package bow tie noodles
1/4 cup butter, softened
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
2-1/4 teaspoons Good Seasons Italian Salad Dressing Mix

Cook noodles, drain and place in bowl. Toss with butter. Add the remaining ingredients and mix well.

*My Notes:*
-This is a wonderful side dish for chicken and other meats.

Spaghetti with Meat and Bean Sauce

1/2 pound ground turkey
1 medium onion, chopped
1 can (14 oz.) stewed tomatoes
1 can (15 oz.) white northern beans, rinsed and drained
1 can (8 oz.) tomato sauce
1/4 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Cooked spaghetti noodles

In skillet, cook meat and onion; drain.

Stir in tomatoes, beans, sauce, and seasonings. Bring to a boil and reduce heat. Cover and simmer 8 minutes. Serve over pasta.

*My Notes:*
-This is a very healthy meal. To make even healthier use wheat pasta.

Sausage Ziti

1 package sweet Italian Sausage, cooked according to package directions and coil sliced
8 oz. penne or rigatoni pasta, cooked
Pasta sauce, as much as desired
3/4 cup water
1 tablespoon basil, chopped
1 tablespoon garlic, chopped
1/2 cup Parmesan cheese
1/4 teaspoon pepper
1 package (10 oz.) frozen garlic bread, thawed and cut into 12 slices
3 cups (12 oz.) mozzarella cheese, shredded

In a large bowl, mix cooked pasta, sausage, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently.

Place mixture into a greased 9x13 inch pan.

Place 12 slices of bread on top of mixture and cover with mozzarella.

Bake uncovered at 400 degrees for approximately 30 minutes or until heated through. Let stand 10 minutes to help set before slicing and serving.

Kielbasa and Vegetable Stir-Fry

1 package Hillshire Farm Kielbasa, sliced
3 tablespoons cooking oil
3-1/4 cups fresh veggies (recommended:broccoli, carrots, onion, mushroom)
3/4 cup Parmesan cheese
1-1/2 cups raw rice
Seasonings (salt, pepper, garlic powder, and oregano to taste)

Cook rice and keep warm.

Meanwhile, saute veggies in oil until tender crisp. Add kielbasa and season to taste. Heat through.

Mix in 1/2 cup cheese and serve immediately over rice.

*My Notes:*
-This meal cools off quickly, so it is best if eaten after it cools slightly.

Breaded Ranch Chicken

3/4 cup crushed Cornflakes
3/4 cup grated Parmesan cheese
1 envelope Hidden Valley Ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine, melted

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

Place in greased 13x9x2 inch baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

*My Notes:*
-Chicken could also be dipped in milk, but remember it does change the taste.

Baked Italian Chicken

6 boneless skinless chicken breast halves
1/2 cup flour
2 eggs, beaten
3/4 cups Italian bread crumbs
1/2 cup grated Parmesan cheese divided
1 tablespoon cooking oil
SAUCE:
2 tablespoons butter or margarine
2 tablespoons flour
1-1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce
1 cup (4 oz) shredded mozzarella cheese

Pound chicken breasts. Coat with flour; dip into egg.

Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.

Brush oil onto a foil lined 13 x 9 x 2 inch baking pan. Place chicken in pans. Bake uncovered at 375 degrees for 30 minutes.

Meanwhile, for sauce, melt butter in sauce pan; stir in flour until smooth. Whisk in milk; bring to boil. Cook and stir for 2 minutes. Add seasoning. Pour over chicken. Drizzle with tomato sauce. Sprinkle with mozzarella and remaining Parmesan cheese. Bake another 45 minutes or until cheese is lightly browned.

*My Notes:*
-My family enjoys this with a side of spaghetti.

Chicken and Rice Casserole

1 cup raw rice
2 pounds boneless chicken breasts
1 can cream of chicken soup
1 package onion soup mix
1-1/2 can hot water
Shredded cheddar cheese, optional

In casserole dish, pour in raw rice and lay chicken on top of rice. Pour in liquids over top. Cover and bake at 350 degrees for 1 hour.

Tater Tot Casserole

2 pounds ground beef
2 pounds tater tots
2 can cream of muchroom soup
2 cups cheddar cheese, shredded
1/2 pound Velveeta cheese, in slices
Frozen Peas (optional)

Put ground beef in bottom of 13" x 9" pan.

Mix cheddar cheese and mushroom soup together. Put on top of meat, then put Tater Tots on top of soup.

Cover and bake for 1 hour at 350 degrees. Put Velveeta slices on top during the last 10 minutes.

*My Notes:*
-This is a recipe with a short prepration time, so it is perfect for after work when you don't have that much time.
-Kids love it!

Meatball Green Bean Stroganoff

Pasta of your choice
Vegetable oil
2-1/2 cups green beans
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound frozen fully cooked meatballs
1 container (8 oz.) sour cream or light sour cream

Cook noodles according to package directions; drain. Cover to keep warm.

While noodles are cooking, heat oil in large skillet over medium heat until hot. Add green beans, onion, and garlic; cook and stir. Heat through.

Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to boil. Reduce heat to low; cover and simmer 10-15 minutes or until meatballs are heated through. Stir occasionally.

Stir in sour cream. Heat over low heat until warm. Stir occasionally. Stir in cooked noodles.

*My Notes:*
-You can add as much green beans, and meatballs as you like. Just remember that the meatballs soak up some of the sauce.
-The pasta that I found worked best was either shells or rigatoni

Little Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup onion, chopped
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
1/4 cup packed brown sugar
1/2 teaspoon prepared mustard

In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef. Mix well. Shape into small loaves, place in greased baking dish.

Combine ketchup, brown sugar, and mustard; spoon over loaves.

Bake, uncovered at 350 degrees for 45 minutes or unitl the meat is not longer pink and meat thermometer reads 163 degrees.

*My Notes:*
-This recipe beats the normal meatloaf. With it's hint of cheddar and moist inside, you will never go back.

Mom's Ring Bologna and Potatoes

1 pound of ring bologna
6 medium potatoes
1 small onion, chopped
1/2-1/4 stick butter

Fill a large pot with water. Rinse potatoes. Cook potatoes with skins on until they are still a little hard. Let potatoes cool, then skin and cube them.
Melt butter in skillet. Add chopped onion. Cook until tender. Add cubed potatoes adn meat. Mix and heat through.

My Notes:*
-Make sure to let potatoes cool enough before you peel them. They will be very hot after they are done boiling.

Tuesday, November 18, 2008

Cool Cranberry Pie

1 (3-ounce) package raspberry gelatin
1/3 cup plus 1/4 cup sugar
1 cup cranberry juice
3 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract
12 ounces whipped topping
1 (16-ounce) can jellied cranberry sauce
1 (9-inch) graham cracker pie crust



1. Mix the gelatin and 1/3 cup sugar in a small bowl. In a small saucepan, bring the cranberry juice to a boil over medium heat. Remove from heat, add the gelatin mixture and stir until the gelatin dissolves. Pour into a small bowl and chill until the mixture is slightly thickened.



2. Combine the remaining 1/4 cup sugar, the cream cheese, milk and vanilla in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.



3. Whip the cooled gelatin mixture with a whisk and then add to the cream cheese mixture. Whisk until smooth. Reserve 1/2 cup of the whipped topping; fold the remaining topping into cream cheese mixture.



4. Spread the cranberry sauce over the bottom of the pie crust. Spread the cream cheese mixture on top. Chill for 3 hours or longer.



5. Cut the pie into 8 slices and arrange on dessert plates. Top each slice with a dollop of reserved whipped topping if desired.



My Notes:*
To spread the jellied cranberry sauce evenly over the pie crust, place it in a bowl and mash with a fork, then stir or whisk until it has a jellylike consistency.

Saturday, November 8, 2008

Festive Burgers

Instead of grilling frozen burgers from the store next time, try adding some flavor to your cookout.

1 egg
½ cup cottage cheese
1 cup cooked long grain rice, if desired
1 small onion, finely chopped
½ cup shredded cheddar cheese
2 tablespoons plus 1 ½ teaspoons onion soup mix
2 tablespoons flour
2 tablespoons grated parmesan cheese
1 ½ teaspoons Worcestershire sauce
3 garlic cloves, minced
½ teaspoon salt
¼ pepper
1 ½ pounds ground beef

In a large bowl, combine first 12 ingredients. Crumble beef over mixture and mix well. Shape into 10 patties.

Grill, uncovered over medium/high heat for 9-12 minutes on each side or until meat is no longer pink.
Yield 10 servings.

My Notes:
*This is a Taste of Home Recipe that my family enjoys, usually during family cookouts.

Friday, November 7, 2008

Homemade Cheesy Hamburger Helper

This is a perfect last-minute-meal recipe! It is quick, easy, and tasty (and makes more than enough for 4 people)!

1 ½ pound ground beef
Small jar of Cheese Whiz
1 onion, diced
1 can tomato soup
Box of shell noodles, cooked

Brown ground beef, with onion and drain. At same time time boil the noodles. Add soup, cheese whiz, and cooked noodles to meat mixture. Stir until heated through.

Taco Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 pkg. (8 oz.) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter or margarine, melted
ADDITIONAL INGREDIENTS:
1 cup salsa
1 cup taco sauce
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or Mozzarella cheese
1-1/2 cups crushed tortilla chips
1 cup (8 oz.) sour cream

In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to bowl; chill for 1 hour.

Cook pasta. Gently toss with butter.

Spoon salsa into a greased baking dish.

Fill shells with meat mixture and place into baking dish. Top shells with taco sauce.

Cover and bake at 350 degrees for 30 minutes.

Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer until heated through. Serve with sour cream.

My Notes:
*Shells could be frozen for up to 3 months.

Mom's Meatballs

1/2 pound ground beef
1/2 pound ground pork
1 cup soft bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and blend thoroughly. Shape meat mixture into balls. Heat in skillet 2 tablespoons olive oil and 1 clove minced garlic. Add meatballs and brown on all sides. Pour off fat as required. Remove meatballs from skillet and add to sauce about 1/2 hour before sauce is done if desired.

Egg Roll Filling

This is a recipe my family has perfected over years of cooking Chinese food. It may not be exactly what you eat in a Chinese resturant, but take a bite, I bet you are going to enjoy it.

3/4 pound hamburger or ground turkey
1 medium onion, thin slices
1 teaspoon fresh garlic, minced
1/2 cup shredded cabbage
1/2 cup shredded carrots, fine
salt an pepper to taste
garlic powder to taste
seasoned salt to taste
1 pkg. egg roll wrappers

Add all ingredients to pan. Cook until beef or turkey is done. Drain off fat. Fill egg roll wrappers and cook in oven according to package directions or until golden brown on the outside.

My Notes:
*You may add more cabbage or carrots, remember cabbage cooks down.
*Egg roll wrappers are sometimes difficult to find. Try looking in a store that has a wide selection of international foods.
*The directions on how to role the wrappers is inside the package.
*Make sure to let the egg rolls cool for a few minutes before biting into them. They will be very hot on the inside!

Thursday, November 6, 2008

Chicken Broccoli Shells

1 jar (16 oz.) alfredo sauce
2 cups frozen chopped broccoli (thawed)
2 cups diced cooked chicken
1 cup (4 oz) shreddd cheddar cheese
1/4 cup shredded or grated parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine alfredo sauce, broccoli, chicken and cheese; spoon into pasta shells. Place in a greased 13 inch x 9 inch x 2 inch baking dish. Cover and bake at 350 degrees for 30-35 minutes or until heated through.
Yield: 7 servings
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