Cheesy Garlic Bread

Cheesy Garlic Bread

-1 Jumbo White Hoagie Bread (or French bread, Italian bread)

-1/2C Shredded Monterey Jack

-1/2C Shredded Parmesan

-1/2C Shredded Mozzarella

-1/4C Mayonnaise

-1/2C Butter or 1 stick softened

-3tsp garlic salt

-parsley flakes

Pre-heat oven to 375 degrees

Cut the hoagie in half. Place the two pieces on a cookies sheet.

Mix together the butter and garlic salt in a small to medium bowl. Once combined spread onto the two slices of bread.  In another medium bowl mix together all three of the cheeses and the mayonnaise.  This part is a little messy! Make sure the mayonnaise is equally mixed into the cheese.  It will be a sticky! Now use your hands to place the cheese on top of the bread as evenly as possible! Sprinkle a little bit of parsley flakes on top.

Place in the oven for 15-18 minutes or until cheese is melted and starting to get a nice brownish color! Enjoy! 

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

*4 chicken breast

*chicken broth

*2 packages of Sun Dried Tomato tortilla

BBQ Sauce

*2 cups ketchup

*4 Tbsp Worcestershire sauce

*2 tsp mustard

*1 tsp garlic salt

*1/8 cayenne pepper

*3 Tbsp brown sugar

*1 Tbsp honey

Cool Creamy Ranch Sauce

*1pkg cream cheese

*1/2pk dry ranch 

*1 Tbsp pimentos

*1 Tbsp sour cream

Put chicken broth in a pot and boil the chicken breast for 10-15 minutes until done. Take out and set aside. Once cooled a bit use two forks to shred chicken.

To make BBQ sauce mix all ingredients together in a sauce pan and heat on medium to low heat. Place chicken and BBQ in a pot together and let simmer for 20 minutes, stirring occasionally.

Using a electric mixer mix cream cheese, dry ranch, drained pimentos, and sour cream together.

To make: spread creamy ranch sauce onto tortilla and spoon BBQ chicken on top of tortilla, then roll up and enjoy!

Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

*1 lb hamburger

*1 can Campbells can of Fiesta Nacho Cheese soup

*1 package Taco seasoning

*1 Tbsp sour cream

*2 package tortillas

*2 cans enchilada sauce

*1 bag of shredded cheese divided

Pre-heat oven to 400 degrees F.

Cook hamburger in a skillet until no longer pink and drain.  Add taco seasoning, nacho cheese, and sour cream.  Simmer for 2 minutes.  If to thin add some shredded cheese to it to thicken it up.

Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less of the beef mixture on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the cheese on the enchiladas to your liking.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Chicken Enchiladas

Chicken Enchiladas

-3 Chicken breast

-1 Qt chicken broth

-2 packages of tortillas (your choice)

-1 package on taco seasoning

-1 small can of green chilies

-1 can of cream of chicken

-1 spoon full of sour cream

-1 C. shredded cheese divided

-2 can mild red enchilada sauce ( unless you want hotter)

Pre-heat oven to 400 degrees F.

Boil chicken in a pot of chicken broth for 10-15 minutes until cooked through.  Place chicken on a cutting board.  Use two forks to shred the chicken.  Place in a bowl and mix in cream of chicken, taco seasoning, green chilies, sour cream, and 1/3 C. of shredded cheese.  Mix well.  Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the rest of the remaining cheese on the enchiladas.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Black Bean Taco Chicken

Black Bean Taco Chicken

-6 chicken breast

-1 Qt. chicken broth

-1 can black beans (drain and rinsed)

-1 can diced tomatoes

-1 (8oz) can tomato sauce

-1/2 C. frozen corn

-1 package Taco seasoning

-1/2 package Santa Fe cream cheese blend

-1/2 C. shredded Mexican blend cheese

Pre-heat oven to 350 degrees F.

Boil chicken in a pot of chicken broth.  Pan sear in a skillet on high heat to brown both sides of the chicken.  In a bowl mix together black beans, tomatoes, corn, tomato sauce, cream cheese, and taco seasoning.  Place chicken in a 9x13 pan and pour taco mixture over chicken.  Sprinkle cheese on the chicken and bake for 40 minutes.

* you can also shred the chicken and cook ingredients together and let simmer for 5 minutes and eat wrapped in a tortilla or place over a pan of rice and sprinkle shredded cheese on top and bake for 15mins.*

Greek Chicken

Greek Chicken

-1 lb skinless boneless chicken breast

-1 Qt. chicken broth

-6 button mushrooms (cut into bit size pieces)

-1 Tbsp. minced garlic

-1 can diced tomatoes

-1/2 C. Tomato basil Feta cheese

-2 Tbsp. prepared Pesto

-2 Tbsp. dried parsley

-1 Tbsp. dried Oregano

-salt and pepper to taste

Boil chicken in a pot of chicken broth for 10-15 minutes.  Once cooked through sear chicken in a skillet to get chicken browned on both sides.  Set chicken aside.  Place oil,mushrooms and garlic in the skillet and cook until the mushrooms are softened.  Reduce heat to medium-low and add the pesto, tomatoes, parsley,oregano, and feta cheese. Season to taste with salt and pepper.  

Serve over brown rice, or whole grain noodles, or couscous!

 Greek Chicken over noodles!

Greek Chicken over Couscous

Slow Cooker Pot Roast

Slow Cooker Pot Roast

-2 lb boneless beef bottom round roast or chuck pot roast

-1 tsp. garlic powder

-1 Tbsp. olive oil

-1 lb potatoes, cut into wedges

-3 celery stalks cut into chunks

-3 cups baby carrots

-1 medium onion thickly sliced

-2 tsp. dried basil leaves

-1 qt beef broth

Season the beef with the garlic powder.  Heat oil in a 10 inch skillet on medium high heat.  Sear the beef on all sides so they are brown.

Place potatoes, celery, and onion in a 3 1/2 Qt slow cooker.  Sprinkle with the basil.  Add the beef to crock pot and pour the broth over the beef and veggies.

Cover and cook on LOW for 10-11 hours of until the beef is fork tender.  Remove the beef from the cooker and let stand for 10 minutes.  Serve the beef with vegetables.

Mama's Loaded Chili

Mama's Loaded Chili

-2 lbs ground beef

-1 large green pepper (diced)

-1 large red pepper (diced)

-1 large yellow pepper (diced)

-1 medium onion chopped

-1 tsp minced garlic

-salt and pepper to taste

-4 Tbsp. chili powder

-1 tsp. cayenne pepper

-2 Tbsp. Worcestershire sauce

-1 can dicd tomatoes with liquid

-1 can tomato sauce

-1 can cannellini beans

-1 can dark red kidney beans

-1/4 C. A1 sauce

-1/2 tsp nutmeg

Cook meat, peppers, onion, garlic, salt/pepper, and garlic powder in a large sauce pan.  Cook until meat is no longer pionk and veggies are tender.  Drain.  Add chili powder and cayenne pepper and cook for another minute.

Add beans, steak sauce, nutmeg and chocolate. Stir and let simmer for 10 minutes.  Then add the worcestershire sauce, diced tomatoes, and tomato sauce.  Bring to a boil, cover and reduce heat to a simmer for 15 minutes stirring occasionally.

You can also cook this in the crock pot.  Just cook down the meat and veggies. Drain.  Then add everything else in to the pot, mix and place in a crock pot for 5-6 hours.

Chili Beef Casserole

Chili Beef Casserole

-1 lb ground beef

-2 Tbsp chili powder

-1/2 tsp red pepper flakes

-1 (14.5 oz) can diced tomatoes with liquid

-1/4 C. tomato paste

-1 can kidney beans drained and rinsed

-1 can sweet corn

-1 tsp garlic salt

-1/2 C. shredded cheese

-Blue corn chips crunched up

-sour cream

Pre-heat oven to 350 degrees

Lightly grease a medium casserole dish.

In a skillet cook the beef until evenly brown.  Drain and return to the skillet.  Add the tomatoes, tomato paste, kidney beans, and corn.  Mix well for 2 minutes.  Then add the chili powder and red pepper flakes.  Reduce heat to low and simmer for 5 minutes.

Place in the casserole dish evenly and sprinkle the cheese on top and bake for 30 minutes.  When done dish out and top with some blue chips and sour cream on top!

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

-6 chicken breast (frozen or fresh)

-chicken broth

-1 C. Honey mustard

-1/2 C. Dijon mustard

-1/2 C. Yellow mustard

-1 tsp. paprika

Pre-heat oven 350 degrees F

Boil chicken in a pot with the chicken broth for 10-15 minutes.  Heat up a pan on High and pan sear chicken when it is done boiling.  

In a small bowl combine honey, mustard, and paprika.  Mix well.  place chicken in 9x13 pan and cover with honey mustard.  Cover with foil and bake for 30 minutes.  Make a little more honey mustard for dipping! Enjoy!

Mock Filet Mignon

Mock Filet Mignon

-1 lb ground beef

-1 tsp. Worcestershire

-1tsp dried minced onion

-1/4 C. ketchup

-1 tsp garlic juice or garlic salt

-salt and pepper to taste

-4 slices of bacon

-tooth picks

Combine ground beef, Worcestershire sauce, onion, ketchup, garlic juice, salt and pepper.  Shape into 4 patties.  Wrap slice of bacon around each patty, secure with a tooth pick. Place in the fridge for 30minutes to allow all flavors to mix well.  Grill until desired doneness.

Pizza Rolls

Pizza Rolls

-2 cans Cresent rolls

-1 (14oz) can pizza sauce

-1 lb Italian sausage

-24 slices pepperoni

-2 C. shredded cheese divided (your choice)

Pre-heat oven to 375 degrees

Cook Italian sausage over medium to high heat crumbling till there is no more pink.  Then add pizza sauce to pan and let simmer.  Open crescent rolls and place in large rectangles on a greased cookie sheet. Pinch seams together so ingredients don't leak out.  Spoon sausage mixture, four slices of pepperoni, and shredded cheese on the crescent rolls.  Carefully roll up crescents without breaking the dough.  Place in oven for 30 minutes or until golden brown.

You can add any other favorite toppings of your choice!

Taco Burgers

Taco Burgers

-1 to 1 1/2 lbs of ground beef

-1 package of Taco Bell taco mix

-lettuce, tomatoes

-8 oz sour cream

-shredded cheese

Mix taco mix and ground beef together well.  Form into patties and fry in a skillet.  Let stand on a paper towel.  Place burgers in a cake pan and top with cheese.  Put under the broiler until cheese melts.  Serve with shredded lettuce, tomato, and sour cream.

Roll Ups

Roll Ups

-1lb sliced turkey

-1lb sliced ham

-2 1/2 bricks of cream cheese, softened

-1/2 C. sour cream

-1/2 packet of dry Ranch dressing

-1 large can of  sliced black olives

-1 package of Spinach Tortilla

-1 package of Tomato Basil Tortilla

In a mixer mix cream cheese, sour cream, and Ranch dressing.  Mix until creamed together.  Add black olives in and mix until the olives are roughly chopped.  Use a spatula and spread a layer of cream cheese mixture on tortilla.  Place four slices of meat on tortilla and roll up jelly roll style.  Cut in half at a diagonal. You should have 4 turkey and spinach, 4 ham and spinach, 4 turkey and tomato basil, and 4 ham and tomato basil.

 You can also use these as a snack! Just roll tightly and cut in small slices and place on a plate! 

Mini Pigs In A Blanket

Mini Pigs In A Blanket

-1 pkg of cocktail franks

-1 or 2 tubes of crescent rolls

Pre-heat oven to 350 degrees

Cut the triangle crescent in half creating a smaller triangle and roll the frank up in the crescent roll.  Place on a cookie sheet and bake for  10-15 minutes.

Cocktail Franks and Meatballs

Cocktail Franks and Meatballs

-2 can of Cranberry sauce

-2 jar of cocktail sauce

-1 package of cocktail franks

-1 bag of frozen meatballs

Directions:

In a crockpot mix cranberry sauce, cocktail sauce, franks, and meatballs.  Let it heat up on high.

Enjoy! 

Swedish Meatballs

Swedish Meatballs

Ingredients:

-2 cans cream of mushroom soup

-2 can french onion soup

-1 (16oz) sour cream

-1 1/2 bag of frozen meatballs

Directions:

Mix the 4 cans of soups together in a large pot on medium to high heat.  Once heated add the sour cream and mix together until smooth.  Then place the meatballs in the pot and heat all the way through.  Place in a crock pot on low heat.

Ham Balls

Ham Balls

Need:

*1 1/2 lb ground ham (grind yourself or have butcher do it)

*1 1/2 lb ground pork (lean)

*1 C. crushed crackers

*1/2 C. milk

*1 egg

Glaze:

*1tsp. dry mustard

*1 C. pineapple juice

*1/2 C. brown sugar

*1/2 Tbsp vinegar

Directions:

Pre-heat oven to 400 degrees

Mix main ingredients together and form into balls. Place into a 9x13 pan.  Mix the glaze ingredients together.  Pour half the glaze over the ham balls and bake for 30 minutes.  Turn the balls over and pour the rest of the glaze onto the balls and cook at 350 degrees for another 30 minutes.  Place in a crock pot on low to keep warm.

Hawaiian Ham and Cheese Sliders

Hawaiian Ham and Cheese Sliders

-1 (12 count) package of King s Hawaiian Rolls

- 6 slices of Kraft Cheese (slit in two)

-12 slices of deli ham

-1/2 C. melted butter

-1 tsp. ground mustard

-2Tbsp. Worcestershire sauce

Pre-heat oven at 350 Degrees F.

Cut rolls so there is a top and bottom.  Take the cheese slices and fold in half and pull apart to make two slices.  Take one slice of ham and fold to fit the bottom half of the roll. Fold one half of the cheese slice enough to fit on the bottom roll.  Place tops on the ham and cheese and place in a 9x13 pan.

Mix the butter, ground mustard, and worcheshire sauce in a small bowl.  Spoon all the sauce over the rolls.  Cover and place in the refrigerator for 1 hour.  Bake in oven for 15 minutes until tops are golden and cheese is gooey and melted!

For even better flavor place in the refrigerator over night!

Veggie Pizza

Veggie Pizza

-2(8oz) can Pillsbury Crescent Creations refrigerated flaky dough sheet

-1(8oz) package cream cheese, softened

-1/2 C. sour cream

-1tsp. dried dill weed

-1/8 tsp. garlic powder

-1Tbsp. dry Ranch salad dressing

-1/2 C. fresh broccoli florets

-1/2 C. fresh cauliflower pieces

-1/3 C. quartered cucumber slices

-1 Roma (plum) tomato seeded and chopped

-1/4 shredded carrot

Heat oven to 375 Degrees F.

Unroll both cans of dough onto an un-greased 9x13 pan. Press dough up sides of the pan.  Bake for 13-17 minutes until golden brown.  Cool completely.

In a mixer mix cream cheese, sour cream, dill weed, ranch, and garlic powder until smooth.  Spread over cooled crust.  Top with vegetables.  Cover and refrigerate for 1 hr before eating.

Cut into 8 rows by 4 rows.  Plus feel free to add or remove any veggies you please!

Fruit Pizza

Fruit Pizza

-1 (18oz.) package refrigerated sugar cookie dough

-1 (8oz.) package cream cheese, softened

-1/3 cup sugar

-1/2 tsp vanilla extract

-2 medium firm bananas, sliced

-2 tsp. lemon juice

-1(20oz.) can pineapple chunks, drained

-1 pint fresh strawberries, halved

-2 kiwi's, peeled and sliced

-1 (11oz.) can mandarin oranges, drained

Pre-heat oven to 375 Degrees F.

On a greased 14-in. pizza pan, press cookie dough into a 12-in circle. Bake at 375 Degrees F. for 10-12 minutes or until lightly golden brown.  Cool completely.

In a small mixing bowl, beat cream cheese, sugar, and vanilla until smooth.  Spread over crust.  Toss bananas with lemon juice.  Arrange the pineapple, strawberries, bananas, kiwi, and oranges over cream cheese mixture.  Refrigerate for 1 hour.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

-3 cans water chestnuts drained

-1 C. soy sauce

-1 1/2 C. brown sugar divided

-4 C. Ketchup

-1 Tbsp Worcestershire sauce

-2 lbs center cut bacon

-toothpicks soaked in water

First mix the soy sauce and 1 cup of the brown sugar together in a medium bowl.  Place chestnuts and sauce mixture in a 9x13 pan.  Place in refrigerator and let sit over night.

Mix 1/2 C. brown sugar, ketchup, and Worcestershire in a large bowl.  Open bacon and cut in half.  Dip the bacon into the ketchup mixture and then wrap the bacon around the water chestnut and secure with a tooth pick.  Place in a 9x13 pan and broil in the oven for 20 minutes or until the bacon is crisp.    If tooth pick burns just replace when done.

Bacon Cheese and Stuffing Burgers

Bacon Cheese and Stuffing Burgers

-1lb lean hamburger

-3-4 slices of bacon (cooked and chopped)

-8 medium cubes of cheese (your choice of cheese)

-1 cup of water

-1 1/2 cups of stuffing (seasoned)

-1 egg beaten

-1 tsp garlic salt

Mix together water, egg, and stuffing in a bowl.  Let sit for 10 minutes or until stuffing is softened. Once it is soft add garlic salt and mix well.  Then in a large bowl mix hamburger, bacon, and stuffing mixture.  After all is mixed together begin making 8 medium sized meatballs.  Place a cheese cube in the center and pinch the hamburger around the cheese so the cheese is hidden.  Form into a nice patty.  Place over medium heat either on a grill or pan and cook to desired doneness. Enjoy with or without a bun. 

Ham Roll Up

Ham Roll Up

-1 lb deli sliced ham

-1 or 2 bricks of cream cheese softened

-1 tsp. of garlic salt

-large jar of dill pickle spears

Mix together with a mixer cream cheese and garlic salt.  Place slice of ham on cutting board.  Use knife or spatula to spread cream cheese mixture on ham.  Slice pickle spears in half length wise.  Place pickle on the ham and cheese on width side and roll up.  Cut into 1 inch slices and enjoy!

Dorm Room Soup

Dorm Room Soup

-2 packages on Ramen noodles any type

-1 can of mixed vegetables including liquid

Start with a medium size sauce pan.  Make the Ramen noodles according to packaging.  Once Ramen noodles are cook pour the can of mixed vegetables into the pot.  Let boil for 5-10 minutes.

If you want to add chicken to this you can buy pre cooked chicken pieces or make up some chicken your self!

Chicken Gnocchi Soup

Chicken Gnocchi Soup

-4.5-5 lb whole chicken, cooked (rotisserie)

-6 medium carrots

-4 large celery stalks

-2 tsp. garlic minced

-1 medium yellow onion finely chopped

-2 Tbsp. olive oil

-1/4 tsp salt & pepper each

-6 C. chicken broth

-1 Qt. Half & Half

-3 C. grated Parmesan

-2 1/2 C. gnocchi

-corn starch water mix

Use two forks to shred the chicken.  Peel and shred carrots with a cheese grater. Dice the celery and chop the onions. Saute the vegetables in olive oil until tender.  When the vegetables are tender add the chicken broth and bring to a boil.  Add the chicken, then the Half & Half, and Parmesan.  Mix and let it boil.  When boiling place the Gnocchi in the soup and let it simmer.  If the soup is too thin mix some corn starch and water together and add it to the soup slowly to thicken it up. Add salt and pepper to taste.

Turkey Bean Soup

Turkey Bean Soup

-1lb ground turkey

-1 C. chopped onion

-1 C. chopped celery

-1Tbsp. olive oil

-1 (49.5 oz) can chicken broth

-1 (15oz) can cannellini or white beans, rinsed and drained

-1 C. frozen Lima beans

-1 tsp. dried oregano

-1 tsp. ground cumin

-1 tsp chili powder

-1/2 tsp. salt

In a large pot cook the turkey,onion, and celery in oil over medium heat until meat is no longer pink.  Add broth, beans, chilies, oregano, cumin, chili powder, and salt.  Bring to a boil.  Reduce heat, cover and simmer for 30 minutes.