Green Bean Casserole

Green Bean Casserole

-1 can cream of mushroom soup

-2 cans green beans French style

-1 can fried onions

Pre-heat oven to 350 degrees.

Mix soup and greens beans together.  Top with onions.  Bake for 20 to 30 minutes.

Pasta Salad

Pasta Salad

*24 oz (2 boxes) Garden Rotini pasta 

*1 pint cherry tomatoes

*1/2 C. broccoli florrets

*16 fluid oz Italian Dressing

*1 lb diced ham

*2 (6oz) cans black olives

*2 (4oz) containers of Feta Tomato Basil cheese

Cook pasta according to package.  Let the noodles cool completely.  Mix the rest of the ingredients with the noodles.  Place in the fridge for 1 hr before serving.

Fruit Salad

Fruit Salad

-3 bananas (sliced)

-3 apples (chunked)

-1 container of strawberries (sliced)

-1 C. red grapes (halved)

-1 C. green grapes (halved)

-2-3 kiwis (peeled and sliced)

Dressing

-4 1/2 tsp all purpose flour

-1 (16oz) can pineapple juice

-1/3 C. sugar

-1/3 C. orange juice

-2 Tbsp honey

-2 Tbsp lemon juice

In a sauce pan combine flour, pineapples juice, sugar, orange juice, honey, and lemon juice.  Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.  Cool.  Serve over fruit.  Leftover dressing may be refrigerated for up to 1 week.

Baked Baby Potatoes

Baked Baby Potatoes

-1/2 bag of baby Yukon potatoes

-1/2 bag of red potatoes

-2 Tbsp olive oil

-1 Tbsp California garlic salt (it has parsley in it)

Pre-heat oven 450 degrees

Cut potatoes in half. Place potatoes in a large bowl.  Mix in olive oil, and garlic salt.  Use hands to toss together.  Place on a large cookie sheet.  Make sure when placing potatoes on the sheet you don't get to much oil on the pan.  To much oil will not allow potatoes to crisp up.  Bake for 30-35 minutes or until potatoes are done and crisp on the outside.

Garlicky Roasted Red Potatoes

Garlicky Roasted Red Potatoes

-6 Red potatoes ( cut into wedges)

-3 Tbsp butter, melted

-3 Tbsp olive oil

-1/2 Tbsp garlic powder

-salt/ pepper to taste

Pre-heat oven to 375 degrees

Mix together melted butter and oil, then pour into a 9x13 baking pan.  Place potatoes into the dish and stir until coated.  Sprinkle with garlic powder, salt, and pepper.  Cover with aluminum foil.  Bake in the pre heated oven for 30 minutes or until potatoes are tender.  Stir the potatoes occasionally to ensure even cooking.

Pickled Beets

Pickled Beets


1 can beets1 cup water¼ cup apple cider vinegar6Tbsp sugar1 tsp all spice1 tsp cinnamon

Boil the juice from canned beets,water, apple cider, sugar, all spice, and cinnamon.  Once boiling add the beets to the mixture and boil for 5 more minutes.  Let cool and add to a container and place in refrigerator and let sit for 24 hrs.

Mushroom Chicken Asiago

Mushroom Chicken Asiago

1/2 pound of mini Penne pasta (cooked)

4-6 chicken breasts (boiled and seared)

1 cup sliced baby portabella mushrooms

1 Tbsp butter

salt/pepper

Asiago cheese for garnish

Basil for garnish 

Sauce:

1 1/2 cups heavy cream

1/2 tsp of dried basil

1/4 tsp ground white pepper

1/2 tsp Italian seasoning

1/2 tsp chicken bullion (ground/powder)

1/2 tsp garlic salt

1/4 cup shredded Asiago cheese

Cook pasta according to package and set aside. 

Bring heavy cream, all the seasonings, and chicken bullion to a simmer in a large pot.  

Allow to simmer for 10 minutes and make sure to keep stirring. Carefully add the shredded cheese and  constantly stir the sauce and do not let it boil! If the sauce needs to be thickened add 1 tbsp of butter.  Set sauce aside off the heat. 

Prepare your chicken to your liking. I choose to boil mine in chicken stock and then sear on both sides.  Cut chicken in to 1" pieces. Cook mushrooms in 1 tbsp of butter in a fry pan until done. 

Now in a large deep pan add the pasta, chicken and mushrooms, and sauce. Let simmer together for 10 minutes. Garnish with basil and Asiago cheese and enjoy! 

Creme Brulee

• Creme Brulee

• 6 egg yolks
• 4 tablespoons white sugar, divided
• 1/2 teaspoon maple extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Preheat oven to 300 degrees

.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Sprinkle a bit of brown sugar on top of each dish. Carefully use a torch to harden the brown sugar to form a type of shell on top of the brulee. 

Rainbow Jello

Rainbow Jello

6 Boxes (3oz)  Jello (strawberry or cherry, orange, lemon, lime, berry blue, & grape)

1 (16oz) cool whip 

1 cup boiling water

Bunt pan

Take your first box of jello and mix with 1 cup boiling water. Split in half into another bowl.  Mix one bowl with 1/3 cup of cool whip.  Place the regular jello into the bunt pan and place in the freezer for 10-15 minutes until set.  Then pour the whipped mixture over the regular jello and place back into the freezer for another 10-15 minutes. Then repeat with the next color. Remember ROYGBV for the rainbow order!

Crock Pot Zesty Italian Chicken

Crock Pot Zesty Italian Chicken 

4-6 frozen skinless chicken breasts

1 package of dry zesty Italian seasoning

1 package of cream cheese

1 can of cream of chicken soup

1 tsp garlic salt

noodles, rice, or potatoes

In a medium bowl place cream cheese and condensed soup.  Place in the microwave, heat and stir until all mixed together smooth.  Place chicken, zesty Italian seasoning, garlic salt, and cheese soup mixture in a crock pot.  Turn setting to low and let cook for 4-6 hours or until chicken is cooked.  Once chicken is cooked use two forks to shred the chicken in the crock pot.  

You can place the chicken over rice, noodle, mashed potatoes or anything thing else you may think will taste good with it! 

Brownie Reeses Peanut Butter Cookie Dough Muffins!

Brownie Reeses Peanut Butter Cookie Dough Muffin! 

1 box of brownie mix (made according to box)

24 single wrapped Reeses Peanut Butter Cups (not mini)

1 package of pre-made pre-cut Chocolate Chip Cookie Dough

1 muffin tin

Pre-heat oven to 350

Grease each muffin tin.  Make up the brownie batter according to the box and set aside.

Break apart the individual cookie squares and press each square into the bottom of each muffin tin. Then place one Reeses Peanut Butter Cup upside down onto each of the pressed cookie doughs.  Then pour only enough of the brownie batter to make it 3/4 full or a little less. (You DO NOT want the brownie to bake over the sides. It makes it hard to remove) Bake for 18-20 minutes or until the brownie part is cooked.  Let the muffins completely cool before removing from the pan. 

Naughty Little Brownies

Naughty Little Brownies

1 Box of Chocolate Chip Cookies (plus all ingredients to make it.)

1 Box of Brownie Mix (plus all ingredients to make it)

1 Package of Oreo Cookies

Pre-heat oven to 350 Degrees

Grease an 8x8 pan.  Mix up the cookie dough in a large bowl. When done press into the 8x8 pan.  Place the Oreo cookies (whole) in a single layer over the cookie dough.  Mix up the brownies in a large bowl.  Pour the brownie batter over the Oreo's and cookie dough.  Place in the oven and bake for 30 minutes or until brownies are done.  

Grab some ice cream and devour those naughty little things! 

Roasted Veggies

Roasted Veggies

*mushrooms (halved)

*red pepper (cut in 2 inch pieces)

*yellow pepper (cut in 2 inch pieces)

*onion (cut in chunks)

*olive oil

*sea salt/pepper

*Italian seasoning

Pre-heat oven to 375 degrees

Toss veggies with a small but of olive oil, sprinkle with sea salt and pepper, and a little Italian seasoning. Place in a 9x13 pan.  Pop in the oven for about 20 minutes or until the veggies soften.  

Mixed Hashbrowns

Mixed Hashbrowns

-1 or 2 Sweet potatoes (peeled and cubed)

-1 or 2 Russet potatoes (peeled and cubed)

-2Tbsp olive oil

-2 Tbsp butter

-1 tsp Italian seasoning

-1 tsp garlic powder

-salt and pepper to taste

In a large bowl add a little water to the bowl and cook in the microwave for 5 minutes.  This will soften the potatoes.  When done empty out the water and put the oil, Italian seasoning, and garlic powder into the bowl and toss together.  Mean while heat the butter in a large skillet on medium/ high.  Place potatoes in the pan and cook until crispy on the outside and done in the middle.

Sweet Potato Fries

Sweet Potato Fries

-4 sweet potatoes cut into large french fries (can use

 Russet potatoes)

-1 Tbsp water

-2 tsp Italian seasoning

-1/2 tsp lemon pepper

-1 pinch of each salt and pepper

-2 Tbsp olive oil

Pre-heat oven to 400 degrees

Place cut sweet potatoes into a microwave safe dish with the water.  Cook in the microwave for 5 minutes on high power.  Drain of liquid and toss with Italian seasoning, lemon pepper, salt/pepper, and olive oil.  Arrange fries on a baking sheet in a single layer.  Bake for 30 minutes, turning once or until fries are crispy on the outside.

Mama's Meatballs

Mama's Meatballs

*1 lb lean ground beef

*1/2 C. Italian seasoned bread crumbs

*1 egg

*1 jar Ragu pasta sauce

*8oz. Spaghetti, cooked and drained, or substitute pasta with a sub bun.  (use cheese if serving on the bun)

In medium bowl combine ground beef, bread crumbs, and egg.  Shape into 12 meatballs.

In a 3Qt sauce pan bring sauce to a boil over medium heat.  Gently stir in uncooked meatballs.  Reduce heat to low and simmer covered, stirring occasionally for 20 minutes or until done.

Beef Stroganoff

Beef Stroganoff 

-2 lbs stew meat

-2 cans cream of mushroom soup

-2 cans of french onion soup

-16 oz sour cream

Brown and simmer stew meat until tender.  Add all cans of cream of mushroom and french onion.  Bring to a boil.  Simmer for 15 minutes.  Add sour cream and simmer until cream gets hot.  May serve on rice, potatoes, or noodles.

Pizza Bake

Pizza Bake

2 cans biscuits (quartered) 

1 Jar of pizza sauce

2 C. Shredded cheese (your choice) divided

1 cup of your choice of toppings

 (mini pepperoni, sausage, mushroom etc.)

Dried Basil

Pre-heat oven to the temperature the biscuit can says.  Cut each biscuit into 4's and place in a large bowl. When all biscuits are in the bowl add the pizza sauce, 1 1/4 cup of cheese, your toppings, and mix all together. Place in a 9x13 pan evenly.  Sprinkle the remaining cheese on top and sprinkle some dried basil on top.  Place in the oven and bake for 18-20 minutes or until top is a nice golden color. 

Lasagna Rolls

Lasagna Rolls

1 lb lean ground beef

1 Large jar of pasta sauce of your choice

12 Lasagna noodles (cooked)

1 (15 oz) container Ricotta Cheese

1 large egg

1tbsp of dried parsley 

2 1/4 cups grated Mozzarella Cheese, divided

3/4 cup finely grated Parmesan Cheese, divided

1/3 cup finely grated Romano Cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

Pre-heat oven to 375 degrees

Cook ground beef in a skillet until no longer pink.  Drain.  Place in a food processor and grind until the beef is fine.  Place pasta sauce and beef back into a skillet and simmer.  While sauce is simmering mix Ricotta cheese, egg, 1 3/4 cups mozzarella, 1/2 cup Parmesan, Romano, salt, and pepper together. 

Spread a little meat sauce mixture on the bottom of a 9x13 pan. Lay noodles flat on a cutting board, or wax paper. Spread a layer of cheese mixture on the noodle.  Next spread a layer of the meat sauce.  Then roll the noodle jelly roll style and place in the 9x13 pan.  Repeat until all noodles are in the pan. Sprinkle the remaining cheese on top of the noodles and place a sheet of foil over the top with out touching the cheese.

Place in the oven and cook for 45mins-1hr.

Enjoy! 

Lasagna

Lasagna

-1 1/2 lbs ground beef

-1 lb box of lasagna noodles

-1 jar of pasta sauce

-1 pkg of cream cheese

-1 Tbsp Miracle Whip

-1 bag of shredded Monterey jack & cheddar cheese

Pre-heat oven to 350 degrees

Boil noodles according to package.  Rinse with cold water and set aside.  Brown ground beef and drain.  In a skillet add beef, sauce, cream cheese and miracle whip.  Stir together and simmer.  In a deep 9x13 pan put a little sauce in the bottom.  Layer half the noodles, then layer the cheese, then the sauce.  Repeat.  Last layer should be cheese.  Cover with foil and bake for at least 1 hour.

Bavarian Pot Roast

Bavarian Pot Roast

-5 lb chuck roast

-1 1/2 C. water

-1 Tbsp cinnamon

- 1Tbsp vinegar

-2 tsp. ginger

-1 1/2 tsp. salt

-1 1/2 C. apple juice

-1 (8oz) can tomato sauce

-1 medium onion shopped

-1 bay leaf

-1/4 C. flour

-1/4 C. sliced mushrooms

Brown meat on all sides in oil in a Dutch oven then set aside.  Combine cinnamon, vinegar, ginger, and salt; add 1  cup of water, apple juice, tomato sauce, onion and bay leaf.  Place roast back in Dutch oven and pour mixture over the top.  Simmer covered for 3 hours on top of stove.  Remove bay leaf.  Set some of the tomato mixture

Gravy:

 Combine flour and 1/2 cup water to make a paste.  Add tomato mixture gradually, stirring constantly, until thickened.  Add mushrooms to gravy. Serve gravy over roast slices.

Chicken Crescent Hot Dish

Chicken Crescent Hot Dish

-2 tubes of Crescent rolls

-3 C. cubed chicken

-2 cans cream of chicken soup

-1 bag of shredded cheese (american or cheddar)

-1 (soup can full) milk

Pre-heat oven to 375 degrees

Mix soup and milk together.  Pour half the soup mixture into 9x13 greased pan.

Place cubed chicken on each roll with a little bit of cheese sprinkled on top and roll up.  Place in the pan and pour the rest of the soup over rolls.  Bake for 30-35 minutes.  When there is 10 minutes left sprinkle cheese on top of the rolls and finish baking until cheese is melted.

Sexy Wings

Sexy Wings

*16 to 20 chicken wings or legs

*2 Tbsp Chili powder

*2 tsp. mustard powder

*2 tsp pepper

*2 tsp. salt

*2 tsp season salt

*1/2 tsp celery seed

Pre-heat deep fryer to 375 degrees

Mix all seasonings together in a big zip lock bag.  Then add 8 pieces at a time, shake in bag then deep fry in oil til done.

Baked Beefy Tomato Mac

Baked Beefy Tomato Mac

Make Mac-n-Cheese according to box but omitting butter.  Brown hamburger in a medium skillet and season with garlic salt and Italian seasoning.  When hamburger is no longer pink drain.  Place back into skillet and add tomatoes and simmer for 10 minutes.  Mix hamburger mixture and Mac-n-Cheese together in a casserole dish.  Sprinkle basil and parsley on top of mixture.  Then sprinkle cheese on top, cover, and bake for 15 minutes or until cheese is melted!

-1lb hamburger

-1 box Mac-n-Cheese

-1 can diced tomatoes(drained)

-2 tsp. garlic salt

-2 tsp Italian seasoning

-1 tsp basil

-1 tsp parsley

-1 C. shredded cheese

Tuna Casserole

Tuna Casserole

-1 bag of egg noodles (cooked)

-2 cans cream of mushroom soup

-1 can of tuna in water drained

-1 can of peas

-seasoned bread crumbs

Pre-heat oven to 350 degrees

Make noodles according to package.  After draining noodles place in a bowl and mix together with cream of mushroom, tuna, and peas.  Make sure everything is mixed well.  Place in a casserole dish.  Sprinkle with bread crumbs.  Bake in oven for 10-15 minutes until bread crumbs are golden.

Sirloin Tips and Mushrooms

Sirloin Tips and Mushrooms

-3 Tbsp. olive oil

-3 tsp. minced garlic

-1 1/2 lbs beef sirloin

-1 large container of Portabella mushrooms

-1(8oz) can tomato sauce

-salt and pepper to taste

-3/4 C. red wine

Cut sirloin into cubes.  In a large skillet heat the olive oil and sear the beef with the garlic.  Place beef into a crock pot.  Add sliced mushrooms, tomato sauce, salt, pepper, and red wine to the skillet and let cook for 2 minutes.  Add sauce to crock pot and stir it around.  Set one LOW for 6-7 hours.

If sauce is too thin and runny take 2 Tbsp corn starch and 2 Tbsp water and mix together, add to sauce slowly to thicken it up!

Serve over noodles, mashed potatoes, or rice.

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak

-2lbs beef sirloin, cut into 2 inch strips

-garlic powder to taste

-3 Tbsp olive oil

-2 C. beef broth

-1/2 C chopped onion

-2 large green bell peppers, roughly chopped

-1 (14.5oz) can stewed tomatoes, with liquid

-3 Tbsp. soy sauce

-1 tsp. salt

Sprinkle strips of beef with garlic powder to taste.  In a large skillet over medium heat, heat the olive oil and brown the seasoned beef strips.  Transfer to a slow cooker.

Pour in the beef broth.  Stir in onions, green peppers, stewed tomatoes, soy sauce, and salt.

Cover and cook on High for 6-7 hours.

You can serve over noodles or mashed potatoes!

Pizza Burger

Pizza Burger

-2 lbs hamburger

-salt

-2 cans pizza sauce

-1 package of pre-cooked sausage 

-1 package of pepperoni

-1 package of shredded cheese

-1 package of 8 hamburger buns

Set oven to broil.

  In the same skillet cook hamburger seasoned with salt.  Drain hamburger and place back in the skillet. Pour the two cans of pizza sauce and simmer.  Split up the buns and face them open side up on a large cookie sheet.  Place about 1/4 to 1/2 cup of meat mixture on top of buns.  Sprinkle cheese on meat mixture and top with either pepperoni, sausage, or both.  Place in the oven and broil for 5 minutes or until cheese is browned and bun has a crisp to it!