2 Boxes seashell macaroni and cheese
6 oz. ham (diced)
1 12 oz. frozen peas (or mixed frozen veggies)
1 cup bottled salsa (your favorite)
cook pasta shells according to box directions. Two minutes before
pasta in done add ham and vegetables. Drain well.
Return to pot. Stir in cheese sauce from packets. Serve with a
tablespoon of salsa on top.
Thursday, November 19, 2009
SWEDISH MEAT BALLS
1 Pkg. Armoured meat balls
1 Jar mushroom gravy
1/2 Cup sour cream
Heat meat balls in nonstick skillet on medium heat, stirring often
for 10-12 minutes. Add gravy ,stirring 1 minute. Stir in sour cream until
blended. Serve with noodles, rice or potatoes and your favorite veggie.
1 Jar mushroom gravy
1/2 Cup sour cream
Heat meat balls in nonstick skillet on medium heat, stirring often
for 10-12 minutes. Add gravy ,stirring 1 minute. Stir in sour cream until
blended. Serve with noodles, rice or potatoes and your favorite veggie.
WEEK NIGHT CHILI
1 lb. beef or turkey (ground)
2 cans tomato sauce (8 oz.)
1 can (15 oz.) red kidney beans undrained
1 pkg. McCormicks chili season
1 cup shredded cheddar.
chopped green onion (optional
1 medium yellow onion
Brown turkey or beef in skillet with chopped yellow onion.
Drain. Pour into crock pot. Stir tomato sauce, beans and seasoning.
Cover. Cook on LOW 1-2 hours or High for 45 minutes. Stir chili before serving.
Top with cheese and onion.
2 cans tomato sauce (8 oz.)
1 can (15 oz.) red kidney beans undrained
1 pkg. McCormicks chili season
1 cup shredded cheddar.
chopped green onion (optional
1 medium yellow onion
Brown turkey or beef in skillet with chopped yellow onion.
Drain. Pour into crock pot. Stir tomato sauce, beans and seasoning.
Cover. Cook on LOW 1-2 hours or High for 45 minutes. Stir chili before serving.
Top with cheese and onion.
CRUNCHY TUNA CASSAROLE
2 Cups egg noodles
1 Can (15 oz.) Veg All mixed vegetables (drained)
1 Can solid white tuna in water (drained)
1 Can cream of celery soup
1 1/4 Cups whole milk
1/2 Cup sour cream
1 Tbs. Chopped fresh dill
1 Cup crushed sour cream and onion flavored chips
Combine all except chips in greased 2 1/2 quart casserole dish.
Micro wave uncovered on high 10-12 minutes, or
until thick. Let cool 10 minutes. Top with crushed chips and serve.
1 Can (15 oz.) Veg All mixed vegetables (drained)
1 Can solid white tuna in water (drained)
1 Can cream of celery soup
1 1/4 Cups whole milk
1/2 Cup sour cream
1 Tbs. Chopped fresh dill
1 Cup crushed sour cream and onion flavored chips
Combine all except chips in greased 2 1/2 quart casserole dish.
Micro wave uncovered on high 10-12 minutes, or
until thick. Let cool 10 minutes. Top with crushed chips and serve.
RAVIOLI LASAGNA
1 jar (26 oz.) mushroom pasta sauce
2 bags (13oz. each) frozen square cheese ravioli, thawed
1 1/2 cups shredded italian cheese blend
Heat oven to 375. Coat a 9 inch square baking dish and a sheet of
foil with nonstick spray. Put pasta sauce in a bowl, stir in 1/2 cup water.
Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just
touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.
Repeat layers once. Top with remaining ravioli, sauce and cheese.Cover
tightly with foil, sprayed side down.
Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly
around the edges. Uncover and bake 5 minutes until cheese is barely golden.
2 bags (13oz. each) frozen square cheese ravioli, thawed
1 1/2 cups shredded italian cheese blend
Heat oven to 375. Coat a 9 inch square baking dish and a sheet of
foil with nonstick spray. Put pasta sauce in a bowl, stir in 1/2 cup water.
Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just
touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.
Repeat layers once. Top with remaining ravioli, sauce and cheese.Cover
tightly with foil, sprayed side down.
Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly
around the edges. Uncover and bake 5 minutes until cheese is barely golden.
TOMATO-TORTELLINI SOUP
2 14oz cans reduced-sodium chicken broth
1 9oz pkg. refrigerated tortellini
1/2 of an 8oz. tub cream cheese spread with chive and onion
1 11oz. can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
In a medium saucepan, bring broth to boiling.
Add tortellini, reduce heat. Simmer, uncovered, for
5 minutes. In a bowl, whisk 1/3 cup of the hot broth
all to saucepan along with tomato soup, heat through,
if desired, sprinkle with chives. Makes 4 servings.
1 9oz pkg. refrigerated tortellini
1/2 of an 8oz. tub cream cheese spread with chive and onion
1 11oz. can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
In a medium saucepan, bring broth to boiling.
Add tortellini, reduce heat. Simmer, uncovered, for
5 minutes. In a bowl, whisk 1/3 cup of the hot broth
all to saucepan along with tomato soup, heat through,
if desired, sprinkle with chives. Makes 4 servings.
Tuesday, August 4, 2009
Wacky Pasta Salad
1 bag wacky pasta
1 bottle of Italian salad dressing
1 cucumber, diced
3 green onions, sliced
1 small can of sliced olives
2 green pepper , diced
3 sicks of mozzarella string cheese, separate in small pieces
In sauce pan bring 6 cups of water to boil, add pasta. Cook for 7 minutes or until tender. Drain pasta and cool well. Combine all above ingredients excluding dressing. Add cooled pasta. Pour dressing over all ingredients. Mix together well.
Suggestion: Add pepperoni
1 bottle of Italian salad dressing
1 cucumber, diced
3 green onions, sliced
1 small can of sliced olives
2 green pepper , diced
3 sicks of mozzarella string cheese, separate in small pieces
In sauce pan bring 6 cups of water to boil, add pasta. Cook for 7 minutes or until tender. Drain pasta and cool well. Combine all above ingredients excluding dressing. Add cooled pasta. Pour dressing over all ingredients. Mix together well.
Suggestion: Add pepperoni
Mexican Wheat Chili
1 pound hamburger
1 lg. onion
1 lg. can tomato sauce, 3 cans water
1 tsp. salt
1/2 tsp. oregano
1 tsp. chili powder
1tsp. garlic salt
2 cups cooked wheat berries
1 med. jar medium salsa
4 tbls. flour
Cook wheat kernels the day before to have your wheat berries for your recipe. Cook onion and hamburger, drain. Add flour, chili powder, salt, oregano, garlic, mix well. Add tomato sauce, water and salsa. Cook one hour. Stir in wheat berries the last 15 minutes.
Serve with corn bread and Honey butter.
1 lg. onion
1 lg. can tomato sauce, 3 cans water
1 tsp. salt
1/2 tsp. oregano
1 tsp. chili powder
1tsp. garlic salt
2 cups cooked wheat berries
1 med. jar medium salsa
4 tbls. flour
Cook wheat kernels the day before to have your wheat berries for your recipe. Cook onion and hamburger, drain. Add flour, chili powder, salt, oregano, garlic, mix well. Add tomato sauce, water and salsa. Cook one hour. Stir in wheat berries the last 15 minutes.
Serve with corn bread and Honey butter.
Wheat Salad
5 cups wheat berries
1 cup salad dressing (Miracle Whip)
1/2 cup chopped green onions
1/2 cup green and red peppers
1 cup celery
1/2 tsp. salt
Cook wheat kernels day before. Mix all ingredients together and refrigerate over night.
Suggestion: Use for a main dish, serve on crisp greens and add shrimp or tuna to the salad.
1 cup salad dressing (Miracle Whip)
1/2 cup chopped green onions
1/2 cup green and red peppers
1 cup celery
1/2 tsp. salt
Cook wheat kernels day before. Mix all ingredients together and refrigerate over night.
Suggestion: Use for a main dish, serve on crisp greens and add shrimp or tuna to the salad.
Wheat Berry Stir Fry
2 tsp. olive oil
3 eggs scrambled
pepper, to taste
2 cups fresh mushrooms, sliced
1/8 tsp. garlic salt
1 cup frozen broccoli
1 cup frozen sliced carrots
1 cup frozen green peas
3 cups wheat berries (this is wheat that has been boiled for approximately 1 hour and chilled)
1/2 cup ham, diced
3 tbls soy sauce
3-4 green onions, sliced
salt and pepper to tastes
Prepare wheat the day before to have it chilled well. In skillet, heat olive oil over medium heat. Scramble eggs, sprinkle with pepper while scrambling. In a separate skillet, saute mushrooms with butter and garlic salt, drain liquid from mushrooms. Add remaining vegetables to mushrooms mixing well. Stir in chilled wheat berries, mix together in skillet. Add soy sauce and salt and pepper.
3 eggs scrambled
pepper, to taste
2 cups fresh mushrooms, sliced
1/8 tsp. garlic salt
1 cup frozen broccoli
1 cup frozen sliced carrots
1 cup frozen green peas
3 cups wheat berries (this is wheat that has been boiled for approximately 1 hour and chilled)
1/2 cup ham, diced
3 tbls soy sauce
3-4 green onions, sliced
salt and pepper to tastes
Prepare wheat the day before to have it chilled well. In skillet, heat olive oil over medium heat. Scramble eggs, sprinkle with pepper while scrambling. In a separate skillet, saute mushrooms with butter and garlic salt, drain liquid from mushrooms. Add remaining vegetables to mushrooms mixing well. Stir in chilled wheat berries, mix together in skillet. Add soy sauce and salt and pepper.
Chinese Chicken Cabbage Salad
2 cups chicken, diced
2 pkg. top ramen noodles
1 head cabbage
1 bunch green onions, sliced
1/2 cup sesame seeds, toasted in butter
2 sm pkgs. almonds sliced
Dressing:
Seasoning package from top ramen
1/2 cup salad oil
6 tbls. rice vinegar
4 tbls. sesame oil
Break top ramen noodles and toss with other salad ingredients. Mix ingredients for dressing. Toss with salad one hour before serving. Refrigerate until serving.
2 pkg. top ramen noodles
1 head cabbage
1 bunch green onions, sliced
1/2 cup sesame seeds, toasted in butter
2 sm pkgs. almonds sliced
Dressing:
Seasoning package from top ramen
1/2 cup salad oil
6 tbls. rice vinegar
4 tbls. sesame oil
Break top ramen noodles and toss with other salad ingredients. Mix ingredients for dressing. Toss with salad one hour before serving. Refrigerate until serving.
Just Like Cafe Rio Sheddes Pork
4 pound Pork roast (bone in)
2 Tbls brown sugar
2 tsp. paprika
2 tsp. crushed red pepper
2 tsp cumin
2 cloves minced garlic
1-2 tsp. paprika (this is for step 2 of the recipe, it is optional.)
1 sliced onion
1
1 can coke (not diet) taste better with the real thing.
Trim fat off of roast. Rub the brown sugar, red pepper, salt, cumin, and paprika over the roast. Covering it completely. Put in crock pot. Set temperature on low. Add onion, garlic chicken broth, and coke. Cook 8 hours A good time to prepare this is in the evening, 10 p.m.
Step 2
Take pork roast out of crock pot. Shered the meat. While the meat is out add the additional 2 tlbs. brown sugar and the 2 tsp. paprika to the crock pot, let dissolve, Return the meat to the crock pot continue to cook thought the day. 8 more hours
Great for salads and burritos.
2 Tbls brown sugar
2 tsp. paprika
2 tsp. crushed red pepper
2 tsp cumin
2 cloves minced garlic
1-2 tsp. paprika (this is for step 2 of the recipe, it is optional.)
1 sliced onion
1
1 can coke (not diet) taste better with the real thing.
Trim fat off of roast. Rub the brown sugar, red pepper, salt, cumin, and paprika over the roast. Covering it completely. Put in crock pot. Set temperature on low. Add onion, garlic chicken broth, and coke. Cook 8 hours A good time to prepare this is in the evening, 10 p.m.
Step 2
Take pork roast out of crock pot. Shered the meat. While the meat is out add the additional 2 tlbs. brown sugar and the 2 tsp. paprika to the crock pot, let dissolve, Return the meat to the crock pot continue to cook thought the day. 8 more hours
Great for salads and burritos.
Monday, July 27, 2009
Caramel Popcorn
1 cup brown sugar
1 can sweeten condensed milk
1/2 cup butter
1 cup light corn syrup
10-12 cups popped pop corn
Combine brown sugar and corn syrup. Bring to biol, let boil to soft ball stage. Add sweeten condensed milk stir well, add butter stir until melted. Pour over popcorn. Mix until all popcorn is covered.
1 can sweeten condensed milk
1/2 cup butter
1 cup light corn syrup
10-12 cups popped pop corn
Combine brown sugar and corn syrup. Bring to biol, let boil to soft ball stage. Add sweeten condensed milk stir well, add butter stir until melted. Pour over popcorn. Mix until all popcorn is covered.
Tijuana Mix
4 cups Corn tortilla chips
3 cups chex type cereal
1 bag microwave popcorn
1-12oz can cocktail nuts
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 tablespoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Mix popcorn, cereal, nuts, and chips in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper. Heat to boiling point. Pour over cereal in pan to coat. Bake 1 hour at 250; stir every 20 minutes. Remove from oven and put on wax paper to cool.
3 cups chex type cereal
1 bag microwave popcorn
1-12oz can cocktail nuts
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 tablespoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Mix popcorn, cereal, nuts, and chips in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper. Heat to boiling point. Pour over cereal in pan to coat. Bake 1 hour at 250; stir every 20 minutes. Remove from oven and put on wax paper to cool.
Sunday, July 26, 2009
Doug's Favorite Pudding Dessert
Crust:
1-1/2 cups flour
1/2 cup butter softened
1/2 cup nuts (walnuts,almonds, or pecans)
Mix together, press in 9x13 pan. Bake at 350 for 20 minutes
Second layer:
8 oz cream cheese
1 cup powered sugar
8 oz cool whip
Mix together. Spread on the cooled crust
Third layer:
2 small packages chocolate pudding
3 cups milk
Mix together. Spread over cream cheese mixture.
Top with whipped topping. Place in fridge until serving.
Suggestion; use different flavors of puddings for a fun change.
1-1/2 cups flour
1/2 cup butter softened
1/2 cup nuts (walnuts,almonds, or pecans)
Mix together, press in 9x13 pan. Bake at 350 for 20 minutes
Second layer:
8 oz cream cheese
1 cup powered sugar
8 oz cool whip
Mix together. Spread on the cooled crust
Third layer:
2 small packages chocolate pudding
3 cups milk
Mix together. Spread over cream cheese mixture.
Top with whipped topping. Place in fridge until serving.
Suggestion; use different flavors of puddings for a fun change.
Simple Peach Cobbler
2-16 oz caned peaches sliced with juice
1 cube butter
1 package yellow cake mix
1 cup nuts chopped (optional)
Pour peaches and juice in bottom of 9X13 baking dish. Sprinkle dry cake mix over peaches. Slice butter in small pieces and lay over top of cake mix. Sprinkle nuts over butter. Bake at 350 for 45 minutes or until gloden brown. Serve hot with ice cream or whipped topping.
1 cube butter
1 package yellow cake mix
1 cup nuts chopped (optional)
Pour peaches and juice in bottom of 9X13 baking dish. Sprinkle dry cake mix over peaches. Slice butter in small pieces and lay over top of cake mix. Sprinkle nuts over butter. Bake at 350 for 45 minutes or until gloden brown. Serve hot with ice cream or whipped topping.
Chicken Pot Pie
3 cooked chicken breast,diced
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix
Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix
Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes
Crock Pot Chicken Over Rice
3 to 4 skinless boneless chicken breast
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix
Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix
Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.
Green Chile Chicken Enchiladas
2 cups shredded cooked chicken
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed
Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed
Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.
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