Kool-Aid Pie
1 package Unsweetened Kool-Aid, any flavor
1 can sweetened condensed milk
8 ounces Cool Whip or other non-dairy whipped topping, thawed
1 prepared graham cracker crust
In a large bowl, mix the Kool-Aid and sweetened condensed milk until thoroughly blended. Fold in the whipped topping. Pour into graham cracker crust. Chill until set.
June 21, 2010
Crock-Pot Corn
Crock-Pot Corn
2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water
Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10.
June 9, 2010
Cracher Barrel Hashbrown Casserole
Cracker Barrel HashBrown Casserole
2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated
Preheat oven at 350º. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350º for 35 minutes.
Squash Casserole
Squash Casserole
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
Chicken and Dorito Casserole
Chicken and Dorito Casserole
1 chicken-seasoned, boiled, deboned
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
1 chicken-seasoned, boiled, deboned
2 cans cream of chicken soup
1 cup sliced ripe olives
1 small can green chili peppers-chopped(more or less to adjust heat)
8 ounces sour cream
1 onion chopped
1 pound Monteray Jack cheese, shredded
1 bag doritos, original flavor
Mix olives, peppers, sour cream, and onion into chicken soup. In a large casserole dish, layer:
doritos
chicken
soup mixture
cheese
Repeat layers, ending with cheese. Bake at 350 for 30-40 minutes, until browned and bubbly.
June 8, 2010
Hot Tomato Grits
Hot Tomato Grits
6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.
Greek Chicken Spaghetti
Greek Chicken Spaghetti
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
6 chicken breasts
Salt to taste
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup (1 stick) margarine
1 (4-oz.) can sliced black olives, drained
1 (28-oz.) can tomatoes, chopped
1 (4-oz.) jar mushrooms, drained
2 cups chicken broth
2 1/2 Tbsp. Greek seasoning
8 oz. feta cheese, crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
1 lb. spaghetti, cooked and drained
Cook chicken in enough salted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegetables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add feta cheese, Cheddar cheese and spaghetti, and toss.
Green Tomato Casserole
Green Tomato Casserole
3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil. Bake 30-45 minutes. Serves 4
June 3, 2010
Jessica's Lasagna
Jessica’s Lasagna
1 pkg no boil lasagna noodles
2 cans Hunts Spaghetti sauce (or other favorite canned or jarred sauce)
salt, pepper, garlic powder, italian seasoning to taste
1 8 oz pkg sour cream
1 4 oz. pkg crumbled feta cheese
1 4 oz. pkg. Amish swiss cheese (regular or baby swiss is fine)
1 lb mozzarella cheese (shredded or sliced)
1 8 slice pkg of provolone cheese (you can skip this and just use the mozzarella if you need to)
Foil for covering
9×15 or 9×13 pan
Brown hamburger, adding spices as you wish. Drain. Slice or shred all cheeses except the provolone, which is already sliced. Preheat oven to 375. Mix sour cream and feta cheese (and hamburger if you wish) in a bowl, set aside. Pour some sauce in bottom of pan, then noodles, then some cheese, some hamburger, and then some of the sour cream mixture. Continue layering and top with sliced provolone cheese. Cover with tented foil and bake at 375 for 55 minutes, remove foil and return to oven for 5more minutes or until cheese is lightly brown. Remove from oven and let set for 10 minutes before cutting and serving.
(Instead of sour cream and feta, I use 15oz ricotta cheese)
1 pkg no boil lasagna noodles
2 cans Hunts Spaghetti sauce (or other favorite canned or jarred sauce)
salt, pepper, garlic powder, italian seasoning to taste
1 8 oz pkg sour cream
1 4 oz. pkg crumbled feta cheese
1 4 oz. pkg. Amish swiss cheese (regular or baby swiss is fine)
1 lb mozzarella cheese (shredded or sliced)
1 8 slice pkg of provolone cheese (you can skip this and just use the mozzarella if you need to)
Foil for covering
9×15 or 9×13 pan
Brown hamburger, adding spices as you wish. Drain. Slice or shred all cheeses except the provolone, which is already sliced. Preheat oven to 375. Mix sour cream and feta cheese (and hamburger if you wish) in a bowl, set aside. Pour some sauce in bottom of pan, then noodles, then some cheese, some hamburger, and then some of the sour cream mixture. Continue layering and top with sliced provolone cheese. Cover with tented foil and bake at 375 for 55 minutes, remove foil and return to oven for 5more minutes or until cheese is lightly brown. Remove from oven and let set for 10 minutes before cutting and serving.
(Instead of sour cream and feta, I use 15oz ricotta cheese)
Louisiana Apple Dumplings
Louisiana Apple Dumplings
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
2 Granny Smith apples
3/4 c. butter (do not substitute)
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 cans refrigerated crescent rolls
1 1/4 c. Mountain Dew
Peel and cut each apple into 8 slices. Microwave them for 1 minute. Melt butter and mix with sugar, vanilla and cinnamon. Roll each slice of apple in a crescent roll and place in a greased 9x13 pan. Spoon the sugar mixture on top of each dumpling. Pour the Mountain Dew over and around each dumpling. Bake at 350 degrees for about 30minutes or until dumplings are golden brown. Serve with ice cream while warm.
Creamy Tacos
Creamy Tacos
1 pound ground beef, browned and drained
1 pound velveeta (plain or mexican)
1-2 cans ranch style chili beans(Depending on if you like beans)
1 small carton whipping cream
1 can rotel tomaotes, undrained
Fritos to serve over. Place all in a crockpot and simmer on low for 4 hours. Serve over fritos. This is wonderful on a cool rainy day. Leftovers are fantastic! You can also add some taco seasoning if the flavor needs a boost!
1 pound ground beef, browned and drained
1 pound velveeta (plain or mexican)
1-2 cans ranch style chili beans(Depending on if you like beans)
1 small carton whipping cream
1 can rotel tomaotes, undrained
Fritos to serve over. Place all in a crockpot and simmer on low for 4 hours. Serve over fritos. This is wonderful on a cool rainy day. Leftovers are fantastic! You can also add some taco seasoning if the flavor needs a boost!
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