Green Chili And Tortilla Casserole

Ingredients

3 tablespoon oil
12 corn tortillas
1 lb ground beef
1 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup chopped onion
1 can green chilies
8 oz. 1 can chopped ripe olives-sm can
1 1/2 cup grated cheddar cheese

Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until bubbling.

Grilled Chicken Appetizer Roll-Ups

Ingredients

4 boneless, skinless chicken
1 breasts (about 1 lb)
1 salt and pepper to taste
2 tablespoon olive or vegetable oil
2 tablespoon lime juice
1 medium clove garlic, minced
8 oz port wine or sharp cheddar
1 cold pack cheese food
1 softened 8 flour tortillas
1/3 cup chopped green onions
1/2 cup sour cream

Cut chicken breasts in half lengthwise. Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked thouugh (or saute in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half.To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream. Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa.

RAVIOLI CASSEROLE

Ingredients

1 tbsp. oil1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 can spinach, drained & chopped (save 1 c. liquid)
1 (15 oz.) can spaghetti sauce with mushrooms
1(8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
2 c. spaghetti (broken up) cooked & drained
1/4 c. oil
1 c. grated cheddar cheese
1/2 c. bread crumbs
2 eggs, beaten


Brown beef, onion, garlic in oil. Add enough water to spinach liquid to make 1 cup; add to meat mixture. Add spaghetti sauce, tomato sauce and paste, salt; mix well, simmer 10 minutes. Mix macaroni, salt, and oil, add cheese and spinach. Then add bread crumbs and eggs; mix well. Spread macaroni mixture in 13"x9" greased pan. Spoon meat mixture over macaroni. Bake at 350 degrees about 30 minutes. Remove, cool 10 minutes before serving

Jimmy Dean Country Breakfast Casserole

Ingredients

1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.

Cheddar Cheese Soup

Ingredients

4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Spaghetti Casserole

Ingredients

1 lb. ground beef
2 tsp. Butter1 clove garlic, minced
1 tsp. Sugar
1 tsp. Salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream6 green onions, chopped
1 small can mushrooms

Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight in refrigerator. Bake at 350 degrees for 30 minutes.

CHICKEN FLORENTINE

Ingredients

1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.

MEXICAN CHICKEN CASSEROLE

Ingredients

4 chicken breasts, cooked and cut into pieces or
2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. DoritosGrated cheddar cheese

Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.

BACON POTATO SALAD

Ingredients

3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8slices)
1 c. mayonnaiseParsley

Combine all ingredients and mix. Chill. Put parsley on top. Serves 8.

Garlic Dressing

Ingredients


1 egg
Salt and pepper
1 tbsp. red wine vinegar
5 cloves garlic, minced
1 c. olive oil
1/4 c. red wine vinegar
1/2 c. fresh green herbs (chives, parsley, basil, dill)


In a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic. Whisk
in 1/2 c. of the olive oil, pouring slowly. After dressing thickens, add the rest of the
vinegar and oil, alternating a little of each at a time. Whisk in the herbs and pepper.

Creamy Pesto Dressing

Ingredients


1/2 c. fresh basil leaves, chopped
1/2 c. mayonnaise
1/4 c. sour cream
2 tbsp. pine nuts
2 tbsp. milk
2 tbsp. white wine vinegar
Salt and pepper
2 cloves garlic, minced
Place all ingredients in a blender and puree until smooth.

Peanut Butter Sheet Cake

Ingredients


1 stick margarine
1/2 c. peanut butter
1 c. water
1/2 c. cooking oil
2 c. flour
2 eggs (slightly beaten)
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda


Put first four ingredients in sauce pan and bring to boil. Then add to rest of ingredients and mix well.Pour into a well-greased and floured 13x9x2-in. pan. Bake at 400 degrees for 20 minutes.


Frosting:
1/2 c. butter
1/2 c. peanut butter
1/3 c. milk
1 tsp. vanilla
2 c. powdered sugar


Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
blended then frost cake.

Pumpkin Bread

Ingredients


5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees. In a large bowl, mix together vegetable oil, sugar, and
eggs. In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.

Zucchini & Pesto Pasta

Ingredients

8 oz. pasta, uncooked
1 medium zucchini, chopped
1 c. pesto


Cook pasta according to manufacturer’s directions. Place zucchini in a strainer and pour the pasta
and cooking water over the zucchini (the hot water will blanch the zucchini). Drain zucchini and
pasta and place them in a large bowl. Add pesto and stir. Refrigerate.

Pesto

Ingredients

2 cloves garlic, minced
3 c. fresh basil leaves, washed
1/4 c. olive oil
1/4 c. vegetable broth
1/4 c. Parmesan cheese, grated


Process garlic in a food processor. Add basil leaves and pulse to chop. While motor is running,
slowly add olive oil and vegetable broth until mixture is smooth. Add cheese and pulse a couple of times to mix.

Mashed Potato Casserole

Ingredients


7 or 8 potatoes, peeled and boiled
8 oz. cream cheese
1 c. sour cream
1/4 c. chives, chopped
Paprika


Mash boiled potatoes and whip with cream cheese and sour cream; stir in chopped
chives. Sprinkle with paprika, dot with butter, and bake at 350 degrees for 30 minutes.

Creamy Crab and Artichoke Dip

Ingredients


8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion


Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.

Crock Pot Pizza

Ingredients



1 1/2 lbs. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce


Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions,
sauce and pepperoni. Heat 4 hours on low in crock pot.

Layered Enchilada Casserole

Ingredients


1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas


To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion,
and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the
cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas
in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the
cheddar in layers. Repeat each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6
servings.

Simple Roast Beef

Ingredients


1 beef roast
8 ounces of mushrooms
2 potatoes
4 carrots
Parsley
1 can French onion soup


Mix all the ingredients together in the morning, cook on low in the crock pot all day, and you’ve got
one tender roast with gravy too.

Italian Sausage Spaghetti

Ingredients


2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water


Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining
ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high;
cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with
more Parmesan, if desired.

Fettucini Romano Ala Fratelli

Ingredients


1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish


Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley

Antipasto

Ingredients


1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil


Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.

Pasta E Fagioli

Ingredients


1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional


Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.


Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.


Serve hot topped with Parmesan and fresh basil, if desired.

Snickers Cheesecake

Ingredients


3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped


Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.

Red Lobster Cheese Biscuits

Ingredients


Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water


Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley



To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Old Fashioned Peanut Brittle

Ingredients


2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla


Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.

Jalapeno Poppers

Ingredients


6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated


Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.

Jack Daniel's Honey Mustard

Ingredients

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)


Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.

Hidden Valley Ranch Dressing

Ingredients


15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk



Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix−−Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.

FUNNEL CAKES

INGREDIENTS


2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar

Sift together the flour, baking powder, and salt. In a large mixing
bowl, stir together the eggs and the milk. Add flour mixture to the
egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel
with a generous 1/2 cup of the batter. Hold the funnel close to the
surface of the oil, and release the batter into the oil while making a
circular motion. Fry until golden brown, use tongs and wide spatula to
turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.

FIG NEWTONS

INGREDIENTS


1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour



Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.