Burrito Casserole
1 pound ground beef
1/2 medium yellow onion chopped
1 package taco seasoning
Flour tortillas
1 can refried beans
2 to 3 cups shredded mild Cheddar cheese
1 can cream of mushroom soup
1 (8 ounce) carton sour cream, divided
Brown hamburger and onions; drain. Add taco seasoning (prepare as directed on taco seasoning package). Add refried beans. Mix soup with 4 ounces of sour cream. Spread enough of the sour cream mixture to cover the bottom of a casserole dish. Put meat into tortillas. Wrap like a burrito and place seam side down in casserole dish. Put the remaining sour cream on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees F for 20 to 30 minutes. Garnish with chopped green onions, chopped tomatoes, remaining sour cream and picante sauce.
April 15, 2010
Scallooped Potatoes
Scalloped Potatoes
4 cups thinly sliced potatoes (about 4-5 med. spuds)
3 tablespoons butter
1/2 an onion, finely diced
1 (10 ounce) can cream of chicken soup (or mushroom)
1/4 cup milk
1 1/2 cups of grated cheddar cheese (divided)
salt & pepper
paprika
Saute onion in butter until translucent; season with salt and pepper. Add soup and milk, whisking until smooth. Reduce heat and whisk 1 cup cheese in until smooth. Place a half of the sliced potatoes in a lightly greased one quart casserole dish season with salt and pepper. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce, season with salt and pepper. Sprinkle the remaining 1/2 cup of cheese on top and sprinkle with paprika. Bake uncovered for about 1 hour at 350°F.
4 cups thinly sliced potatoes (about 4-5 med. spuds)
3 tablespoons butter
1/2 an onion, finely diced
1 (10 ounce) can cream of chicken soup (or mushroom)
1/4 cup milk
1 1/2 cups of grated cheddar cheese (divided)
salt & pepper
paprika
Saute onion in butter until translucent; season with salt and pepper. Add soup and milk, whisking until smooth. Reduce heat and whisk 1 cup cheese in until smooth. Place a half of the sliced potatoes in a lightly greased one quart casserole dish season with salt and pepper. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce, season with salt and pepper. Sprinkle the remaining 1/2 cup of cheese on top and sprinkle with paprika. Bake uncovered for about 1 hour at 350°F.
Sour Cream Cheese Casserole
Sour Cream Cheese Casserole
4 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup crushed buttery round crackers
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted. Preheat oven to 350 degrees F (175 degrees C). Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!
4 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup crushed buttery round crackers
In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted. Preheat oven to 350 degrees F (175 degrees C). Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!
April 14, 2010
Black-eyed Pea Casserole
Black-eyed Pea Casserole
1 1/2 lbs ground chuck
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)
Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
1 1/2 lbs ground chuck
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)
Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
Clam Dip
Clam Dip
1 (7 ounce) can minced clams, drain and reserve juice
8 ounces cream cheese
2 tablespoons onions, finely minced
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/8 teaspoon garlic salt
1/8 teaspoon pepper
potato chips
Cream the cream cheese with a little clam juice at a time with a fork until it is the consistency of toothpaste. Add everything else and mix well. Serve with potato chips.
1 (7 ounce) can minced clams, drain and reserve juice
8 ounces cream cheese
2 tablespoons onions, finely minced
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/8 teaspoon garlic salt
1/8 teaspoon pepper
potato chips
Cream the cream cheese with a little clam juice at a time with a fork until it is the consistency of toothpaste. Add everything else and mix well. Serve with potato chips.
April 6, 2010
Peanut Butter Fudge
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 (7oz) jar Marshmallow Creme
In saucepan, bring sugar and milk to a boil. Boil 3 minutes, stirring well. Remove from heat. Add peanut butter and Marshmallow Creme; mix well. Quickly pour into 8in square buttered pan. Chill until set. Cut into squares.
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 (7oz) jar Marshmallow Creme
In saucepan, bring sugar and milk to a boil. Boil 3 minutes, stirring well. Remove from heat. Add peanut butter and Marshmallow Creme; mix well. Quickly pour into 8in square buttered pan. Chill until set. Cut into squares.
Mama's Chocolate Pie
Mama's Chocolate Pie
1 1/2 cups sugar
1/2 cup flour
1/4 cup cocoa
dash of salt
2tbsp butter
4 eggs, seperated
2 1/4 cups milk
1tsp vanilla
Mix sugar, flour, cocoa and salt. Add slightly beaten egg yolks and 1/4 cup milk. Mix thoroughly. Add remaining milk, butter and vanilla. Cook over medium heat in a heavy saucepan, stirring continuously until thick. Pour into baked 9 5/8in pie shell. Add meringue and bake at 350 until slightly brown.
1 1/2 cups sugar
1/2 cup flour
1/4 cup cocoa
dash of salt
2tbsp butter
4 eggs, seperated
2 1/4 cups milk
1tsp vanilla
Mix sugar, flour, cocoa and salt. Add slightly beaten egg yolks and 1/4 cup milk. Mix thoroughly. Add remaining milk, butter and vanilla. Cook over medium heat in a heavy saucepan, stirring continuously until thick. Pour into baked 9 5/8in pie shell. Add meringue and bake at 350 until slightly brown.
Peanut Butter Pie
Peanut Butter Pie
8oz cream cheese
1 cup peanut butter
16oz Cool Whip
1 1/2 cups powdered sugar
2 graham cracker crusts
Beat cream cheese and peanut butter with mixer until fluffy and fold in Cool Whip and powedered sugar. Pour into graham cracker crusts. Refrigerate.
8oz cream cheese
1 cup peanut butter
16oz Cool Whip
1 1/2 cups powdered sugar
2 graham cracker crusts
Beat cream cheese and peanut butter with mixer until fluffy and fold in Cool Whip and powedered sugar. Pour into graham cracker crusts. Refrigerate.
Cornbread Casserole
Cornbread Casserole
1 cup self-rising cornmeal
2 eggs
1 cup milk
1 tablespoon oil
1 (16 ounce) can creamed corn
1 lb ground beef
3 jalapeno peppers, chopped
1/2 lb cheddar cheese
1 onion, chopped
Preheat oven to 350. Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside. Saute meat, onion, and peppers together in a large skillet. Pour 1/2 the batter into a greased casserold dish. Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture. Pour the remaining batter on top of the cheese. Bake for 45 minutes at 350.
1 cup self-rising cornmeal
2 eggs
1 cup milk
1 tablespoon oil
1 (16 ounce) can creamed corn
1 lb ground beef
3 jalapeno peppers, chopped
1/2 lb cheddar cheese
1 onion, chopped
Preheat oven to 350. Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside. Saute meat, onion, and peppers together in a large skillet. Pour 1/2 the batter into a greased casserold dish. Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture. Pour the remaining batter on top of the cheese. Bake for 45 minutes at 350.
April 5, 2010
Three Cheese Baked Ziti
Three Cheese Baked Ziti
1 container (15 oz.) ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 oz.) ziti pasta, cooked and drained
1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 350°. Combine ricotta cheese, eggs and Parmesan cheese in large bowl; set aside. Combine pasta with Pasta Sauce in another bowl. Spoon 1/2 of the pasta mixture in 13 x 9-inch baking dish; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
1 container (15 oz.) ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 oz.) ziti pasta, cooked and drained
1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 350°. Combine ricotta cheese, eggs and Parmesan cheese in large bowl; set aside. Combine pasta with Pasta Sauce in another bowl. Spoon 1/2 of the pasta mixture in 13 x 9-inch baking dish; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
April 4, 2010
Grilled Zucchini
Grilled Zucchini
4 medium zucchini, washed and peeled; cut into spears
Olive oil, for drizzling
Cracked black pepper to taste
Garlic powder to taste
Parmesan cheese (In the green container)
Minced garlic, from a jar
Wash and peel zucchini; Cut into spears. Drizzle with olive oil. Season with pepper and garlic powder. Sprinkle with parmesan cheese. Spread garlic and grill until tender.
4 medium zucchini, washed and peeled; cut into spears
Olive oil, for drizzling
Cracked black pepper to taste
Garlic powder to taste
Parmesan cheese (In the green container)
Minced garlic, from a jar
Wash and peel zucchini; Cut into spears. Drizzle with olive oil. Season with pepper and garlic powder. Sprinkle with parmesan cheese. Spread garlic and grill until tender.
April 3, 2010
Deer Poppers
Deer Poppers
1/2 lbs deer meat - back strap
Dale's seasoning
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapenos
Cut back strap into about 12 strips, lengthwise In fridge, marinate deer meat in Dale's seasoning for at least 1 hour After meat has marinated, remove from juice and pat dry Lay a strip of meat on top of a strip of bacon. Put a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Grill on both sides until bacon is crisp - about 10 minutes
1/2 lbs deer meat - back strap
Dale's seasoning
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapenos
Cut back strap into about 12 strips, lengthwise In fridge, marinate deer meat in Dale's seasoning for at least 1 hour After meat has marinated, remove from juice and pat dry Lay a strip of meat on top of a strip of bacon. Put a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Grill on both sides until bacon is crisp - about 10 minutes
Creamed Corn
Creamed Corn
14 ears white corn, husked and washed
1 1/2 cups water
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 tablespoons bacon drippings
Run a sharp knife between each row of kernels. Cut kernels from the cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well. In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens, stirring occasionally
14 ears white corn, husked and washed
1 1/2 cups water
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
2 tablespoons bacon drippings
Run a sharp knife between each row of kernels. Cut kernels from the cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients except bacon drippings, mixing well. In a large skillet, heat bacon drippings and add corn mixture, stirring until well mixed. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until mixture thickens, stirring occasionally
Cracker Salad
Cracker Salad
1 sleeve saltine crackers
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.
1 sleeve saltine crackers
3 green onions, chopped
1 can Rotel tomatoes
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Crush crackers and mix all ingredients together. Serve immediately.
BLT Dip
BLT Dip
1 lb bacon, cooked and crumbled
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.
1 lb bacon, cooked and crumbled
1 cup sour cream
1 cup mayonnaise
1 medium tomato diced fine
salt & pepper to taste
Mix all ingredients and serve in a bowl lined with lettuce leaves. Serve with chips, crackers or veggies.
Cherry Cream Cheese Pie
Cherry Cream Cheese Pie
1 can condensed milk
1/3 cup lemon juice
8 oz cream cheese
1 tsp vanilla
1 can cherry pie filling
1 graham cracker crust
Let cream cheese soften at room temperature. In a medium bowl, beat cream cheese until light and fluffy. Beat in milk, lemon juice and vanilla. Stir until well mixed. Pour filling into crust. Chill until firm. Top with cherry pie filling.
1 can condensed milk
1/3 cup lemon juice
8 oz cream cheese
1 tsp vanilla
1 can cherry pie filling
1 graham cracker crust
Let cream cheese soften at room temperature. In a medium bowl, beat cream cheese until light and fluffy. Beat in milk, lemon juice and vanilla. Stir until well mixed. Pour filling into crust. Chill until firm. Top with cherry pie filling.
Beef Dip
Beef Dip
1 can Dried Beef (Armour)
3 (8oz) pkg cream cheese
1 small can mushrooms
1 tbs Accent seasoning
3-4 green onions
Chop beef, mushrooms and onions. Add chopped ingredients to cream cheese and season with Accent. Mix well and serve with Wheat Thins or Bugles
1 can Dried Beef (Armour)
3 (8oz) pkg cream cheese
1 small can mushrooms
1 tbs Accent seasoning
3-4 green onions
Chop beef, mushrooms and onions. Add chopped ingredients to cream cheese and season with Accent. Mix well and serve with Wheat Thins or Bugles
Banana Cake
Banana Cake
1 yellow cake mix
1 cup oil
3 mashed bananas
4 eggs
Icing:
1 (8oz) pkg cream cheese
1 stick margarine
1 box powdered sugar
1/2 cup chopped pecans
Mix the first 4 ingredients and bake according to directions on box. When cake is cool, spread icing and enjoy!!!
1 yellow cake mix
1 cup oil
3 mashed bananas
4 eggs
Icing:
1 (8oz) pkg cream cheese
1 stick margarine
1 box powdered sugar
1/2 cup chopped pecans
Mix the first 4 ingredients and bake according to directions on box. When cake is cool, spread icing and enjoy!!!
Chess Pie
Chess Pie
1 stick melted butter
2 cups sugar
4 eggs
1 cup milk
1 tsp vanilla
1 tbs flour
1 deep-dish pie shell or 9 1/2" pie shell
Cream butter and sugar. Add the 4 eggs, one at a time, beating after each one. Add 1 tbs flour, 1 cup milk and 1 tsp vanilla. Pour into thawed uncooked pie shell. Cook 40-50 min on 350F.
1 stick melted butter
2 cups sugar
4 eggs
1 cup milk
1 tsp vanilla
1 tbs flour
1 deep-dish pie shell or 9 1/2" pie shell
Cream butter and sugar. Add the 4 eggs, one at a time, beating after each one. Add 1 tbs flour, 1 cup milk and 1 tsp vanilla. Pour into thawed uncooked pie shell. Cook 40-50 min on 350F.
April 2, 2010
Pink Fluff
Pink Fluff
1 large pkg. strawberry Jell-O gelatin dessert
12 ounces cottage cheese
9 ounces Cool Whip
8 ounces crushed pineapple, drained
1/2 cup chopped nuts
Stir dry Jell-O into cottage cheese. Fold in Cool Whip. Mix in pineapple and nuts. Chill before serving.
1 large pkg. strawberry Jell-O gelatin dessert
12 ounces cottage cheese
9 ounces Cool Whip
8 ounces crushed pineapple, drained
1/2 cup chopped nuts
Stir dry Jell-O into cottage cheese. Fold in Cool Whip. Mix in pineapple and nuts. Chill before serving.
April 1, 2010
Italian Pasta Salad
Italian Pasta Salad
1 lb Tri-Color Spiral Pasta, cooked, rinsed and drained
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.
1 lb Tri-Color Spiral Pasta, cooked, rinsed and drained
1 stalk of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
2-3 carrots, chopped fine
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, chopped fine
1 small can of chopped ripe olives
1 pkg of cherry tomatoes, cut into 1/4ths
1 cucumber, chopped fine
1 16oz can garbanzo beans, drained well or 2-3 chicken breast, grilled and chopped into small bite size pieces (optional for protein)
1/2 cup Parmesan cheese
1 16oz bottle Wishbone Robusto Italian Dressing
Cook pasta according to directions on package. Rinse and drain pasta well. Add all other ingredients and mix well. Serve immediately or refrigerate over night to let flavors combine.
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