Creamy Cucumber Spread

Creamy Cucumber Spread
1 (8oz) cream cheese, softened
1/2 cup mayonnaise
1 tsp seasoned salt
1 cup seeded, chopped cucumbers
With mixer, beat cream cheese until creamy and add mayonnaise, seasoned salt and cucumber. Spread on crackers. (Captain's Wafers are the best!!!)

Salsa Pepper-Jack Grit Dip

Salsa Pepper-Jack Grit Dip
1 (20.5-ounce) can refried beans
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded pepper-jack cheese
1 cup chunky salsa
Garnish: sour cream, fresh diced tomatoes, and finely chopped cilantro
Corn chips
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside. In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat. Add grits, stirring to combine. Reduce heat to low. Cover and cook for 5 to 7 minutes, stirring occasionally. Remove from heat. Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate. Bake for 30 minutes, or until grits are firm and brown around the edges. Let cool for 5 minutes. Garnish with sour cream, chopped tomatoes, and cilantro, if desired. Serve with corn chips for dipping.

Chicken Tater-Tot Casserole

Chicken Tater-Tot Casserole
1/4 cup 2% low-fat milk
1 cup low-fat sour cream
1 (10 ounce) can condensed cream of chicken soup
2 boneless skinless chicken breasts, cooked & cubed
16 ounces frozen tater tots
1 1/2 cups shredded colby-monterey jack cheese
Mix all the ingredients together in a 9x12 glass baking dish. Bake in a preheated 350F oven for 45 minutes. Serve hot.

Butterfinger Cream Cheese Cake

Butterfinger Cream Cheese Cake
1 Devil's food cake mix
1 (8oz) cream cheese
1/2 stick butter
1 box powdered sugar
1 tbsp vanilla
4 Butterfingers, crushed well
Bake cake according to box directions in 9x13 pan. Mix cream cheese, butter, sugar and vanilla until smooth. Spread over cake. Sprinkle crushed Butterfingers on top.

Easy Chicken Enchiladas

Easy Chicken Enchiladas
2 (8oz) cream cheese
2 cups salsa
4 cups chopped, cooked chicken breast
2 cans pinto beans, drained
12 flour tortillas
1 can enchilada sauce
2 cups shredded cheese
Heat ovem to 350. In a small saucepan, heat cream cheese, salsa, cooked chicken and beans until cheese melts. Fill tortilla with mixture and place in lightly greased baking dish. Pour enchilada sauce over all. Sprinkle with cheese. Cover with foil. Bake for 30 minutes. Serve with lettuce, tomatoes, sour cream, green onions and sliced black olives if desired.

Corned Beef Casserole

Corned Beef Casserole
1 (12oz) can corned beef
1 small pkg egg noodles, cooked and drained
1/2 cup grated onion
1 can cream of chicken soup
1 soup can filled with milk
crushed potato chips
Mix first 5 ingredients. Place in buttered casserole. Cover with potato chips. Bake for 30 to 45 minutes at 400 degrees.

Sloppy Potato Skins

Sloppy Potato Skins
1 (16 oz) pkg frozen potato wedges
salt to taste
1 small onion, thinly sliced or 1 bunch green onions, chopped
1 pkg dry Ranch dressing mix
1 cup mayonnaise
1 cup buttermilk
1 cup shredded cheese
Fry wedges as directed. Drain on paper towels. Saute Onion, set aside. Place potatoes in 8x8 baking dish. Mix dressing mix, mayo and milk. Pour over potatoes. Bake at 350 for 10 minutes. Remove from oven. Top with cheese and onion. Return to oven. Bake until cheese melts.

Broc-Caul Salad

Broc-Caul Salad
1 bunch fresh broccoli, broken in flowerets
1 bunch fresh cauliflour, broken in flowerets
1/2 cup chopped red onion
1 lb bacon, cooked & crumbled
1/2 cup hulled sunflower seeds
1/2 cup raisins
Combine all ingredients in a bowl
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tbs vinegar
Mix the ingredients and pour over salad. Mix well. Serve chilled.

Corn Dog Muffins

Corn Dog Muffins
2 (8 1/2 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 (11 ounce) can whole kernel corn, drained
5 hot dogs, chopped
1 cup cheddar cheese, shredded
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, hot dogs, and cheese. Batter will be thin. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes or until tops are brown. Serve immediately or refrigerate.

Crock Pot Goulash

Crock Pot Goulash
4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup
Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.

Easy Sweet Pickles

Easy Sweet Pickles
2 qt. jar Kosher dill pickles (whole)
3 c. sugar
1 tbsp. vinegar
2 sm. onions, sliced
4 sticks cinnamon, broken
Drain all juice from pickles. Cut the ends of pickles and slice crosswise. Add remaining ingredients. Refrigerate for 24 hours, turning several times. Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware.

Sheperd's Pie

Sheperd's Pie
1 pound ground beef
1 onion, diced
Salt & Pepper
1 can cream of mushroom soup
1can whole kernel corn,drained
1 can early green peas,drained
1 pouch instant mashed potatoes (or homemade)
milk and butter for potatoes
A few slices of cheese or shredded cheese
Brown the ground beef,onions,salt and pepper. Make the mashed potatoes according to package directions or homemade. Empty soup,peas and corn into ground beef mixture,stir and put in oven-proof dish. Top with mashed potatoes,lay a few slices of cheese or shredded cheese on top,and place in 350 degree oven until hot throughout.

Creamy Crockpot Chicken

CREAMY CROCKPOT CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 pkg dry Italian dressing
4-5 chicken breasts
Place the above ingredients into crock pot. Cook on low setting for 6 hours or high 4hours. In the last half hour of cook time, shred chicken into bite size pieces. Serve over rice or noodles.

Dump & Run Chicken

Dump & Run Chicken
4 boneless, skinless, chicken breast
1 small pkg. of fresh baby carrots
1 can (13. 25 oz.) mushroom pieces, drained
1 can (10.5 oz.) cream of mushroom soup, undiluted
cooked rice
Layer ingredients in order listed into a crock-pot. Season the chicken to your taste and salt & pepper the carrots. Cover and cook on high for 2 hours and then on low for 3 hours or cook on low for about 8 hours. Serve over rice.

Chicken-n-Bows

Chicken-n-Bows
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

Amish Chicken Corn Soup

Amish Chicken Corn Soup
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

Mayonaisse Biscuits

Mayonaisse Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

Southern Jambalaya

Southern Jambalaya
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional)
1 pound andouille sausage, sliced (or any smoked sausage)
1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
3 bay leaves
3 cups uncooked medium grain white rice
6 cups water
1 cup chopped green onions
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

Mississippi Caviar

Mississippi Caviar
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 avocado, cut into 1/2-inch chunks
1 roma (plum) tomato, chopped - or more to taste
1 small red onion, chopped
3 tablespoons pickled jalapeno pepper rings, finely minced
1/2 cup Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste
In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.

Three Cheese Manicotti

Three Cheese Manicotti
20 uncooked manicotti shells
2 (15 ounce) containers ricotta cheese
5 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
2 (26 ounce) jars spaghetti sauce
Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.

Deviled Eggs

Deviled Eggs
6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

Cheddar Chicken Spaghetti

Cheddar Chicken Spaghetti
1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Spicy Squash Casserole

Spicy Squash Casserole
2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
1/2 cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
1 cup crushed buttery round crackers
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside. In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top. Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.

Amish Casserole

Amish Casserole
1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
10 slices American cheese
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated. Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole
1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
1/2 teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
Topping:
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Cherokee Casserole

Cherokee Casserole
1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice or 2 cups cooked rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese
1 small can chopped black olives (optional)
Preheat oven to 350 degrees F (175 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add the soup, rice, tomatoes, olives, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish. Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Easy Beef and Rice

Easy Beef and Rice
1 lb ground beef (browned and drained)
2 envelopes brown gravy mix
Water (as needed on gravy mix package)
1 c. rice (cooked)
Salt and pepper to taste
Cook rice according to package directions while browning your ground beef (you can also use ground turkey).Drain ground beef and add gravy mix and amount of water called for in 2 packages of mix. Stir over medium heat till thickened. Add cooked rice to beef and gravy mixture. Stir together, add salt and pepper to taste.

Grilled Peanut Chicken

Grilled Peanut Chicken
2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves
Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.