Kelly's Homemade Pizza

from Kelly

Crust:
3/4 cup warm water
1 Tbsp olive oil
1 1/2 tsp salt
2 1/4 cups all purpose flour
1 tsp sugar
1 tsp yeast

Sauce:
6 oz tomato paste
1 cup water
1/4 cup olive oil
2 cloves of garlic -minced
1 tsp oregano
1 tsp basil
1 tsp rosemary
salt and pepper to taste

Make crust. Put in pan. Make sauce and let simmer. Pour over crust. Top with desired toppings. You can brush the edges with olive oil for a little extra brown if you want. Bake at 450 for about 10-15 minutes.

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Chicken Cordon Bleu

from Connie

6 chicken breasts, cut in half
12 thin slices of ham
12 slices mozzarella cheese
1/2 cup melted butter
2 1/2 cups bread crumbs
1/2 cup parmesan cheese

Sauce:
1 can cream of chicken soup
4 oz can mushrooms, undrained -keep the juice for the sauce
1/2 cup milk
1 cup sour cream

Combine the bread crumbs and Parmesan cheese on plate or in a pie dish. Put ham and mozzarella cheese inside chicken. Dip in melted butter and roll in crumb mixture. Use toothpicks to hold it all together. Place in greased 9x13 pan and bake at 350 for 40 minutes.

For sauce, heat first 3 ingredients, slightly. Add sour cream. Warm carefully. Pour over chicken breasts before serving.

Note: This is an easy recipe and turns out great every time. It isn't super fancy, but just right for my taste. I don't like tedious recipes.
I used to make this recipe for Brent and I when we were first married. It is hard to cook for just 2 people. I halved this recipe and then used the leftover cream of chicken soup for another recipe in a day or two. It is a very versatile recipe ingredient.

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Super Simple Caramel Rolls/Sticky Buns

from Lori with my changes

12 frozen dinner rolls
1 small pkg cook n serve vanilla pudding
1/2 cup margarine (works better than butter)
1/2 cup brown sugar
chopped pecans (optional)

Arrange rolls in 9x13 pan. Sprinkle dry pudding over rolls. Melt margarine and brown sugar in microwave until sugar is dissolved. Pour over rolls. Sprinkle pecans, if desired. Spray one side of plastic wrap with Pam. Cover pan with plastic wrap or waxed paper. Let rolls sit at room temperature overnight or until rolls are almost double in size. Bake at 350 for 25-30 mintues. Let set 10 minutes before inverting pan onto cookie sheet.

For quick rolls: Sometimes I forget to put these out overnight. Or we decide we want an afternoon treat on a Sunday. I preheat the oven to 200. Boil at least 2 quarts of water in a pot. Pour water into a baking dish (one that's smaller than a 9x13) and place on lower rack. Place covered pan with rolls on top rack and turn off oven. Let rise for 1 1/2 to 2 hours. Checking after 1 hour to note progress. I use the oven light so I don't let out any of the heat/steam. Once the rolls are risen, turn oven on to 350. Don't remove the rolls, but make sure you DO REMOVE THE WATER!!!! Bake like normal and enjoy!

Note: I have seen this recipe various places. This recipe originally called for butterscotch pudding and 3/4 tsp cinnamon. But I like the vanilla pudding better, it is more caramel-ish. And I didnt' like the cinnamon so I took it out. I've made this many, many times and never been dissapointed. I like to use the Texas rolls from Rhodes for bigger, fluffier rolls, but I use the regular ones most often. This is the most requested item for breakfast from my daughter. I usually omit the pecans or just put them on half since my husband does not like nuts.

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Mock Lasagna

from my own brain

1 lb hamburger
1 jar spaghetti sauce
sliced olives
sliced mushrooms
cottage cheese
parmesan cheese
shredded cheese
mini lasagna noodles (or egg noodles or medium shells)

Cook hamburger with dried minced onions. Drain grease. Mix with spaghetti sauce. Cook noodles to desired tenderness.

Set all toppings on the table. We usually start with the noodles on the bottom and then pile on our desired toppings in the order we want. This is similar to the taco salad style of dishing up, but it is with lasagna toppings instead. This is a fun and really easy dinner. And if I am feeling especially lazy, I won't even do the hamburger and we'll just use the sauce plain. But it is good with hamburger or even ground sausage.

***Lo-Fat Tip: Use ground turkey. Add in cooked, sliced zucchini or squash in the sauce. Use whole grain noodles.

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Teriyaki Sauce

from Annette

1/2 cup soy sauce
1/4 cup brown sugar
2 Tbsp oil
1/2 tsp Accent (I never have this on hand, so I don't use it)
1 tsp dried ginger
1/4 tsp pepper
2 cloves garlic (I use dried minced garlic if I don't have fresh on hand)
3 Tbsp vinegar

Mix all ingredients for marinade. Cut meat into cubes. Marinate for several hours or overnight. Cook as desired.

This is a great teriyaki recipe. I've used it for chicken, beef, pork. It is great for skewers or for chicken on the grill.

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"Red" Stroganoff

from mom
-I'm not gonna lie. This is a basic throw-it-all-in recipe. It's basic "comfort food." It's not a fancy dish. But on a night you don't feel like making a big mess or production, this recipe fits the bill.

1 lb hamburger
3 cups Tomato Juice
1 cup water
1/2 tsp celery salt
2 tsp Worcestershire sauce
3 cups dry egg noodles
1 cup sour cream

Brown hamburger. Season to taste with minced onions, and pepper. Drain grease if needed and return to pan. Add tomato juice, water, celery salt, Worcestershire, and noodles. Cover and cook until tender. I ran out of egg noodles so I substituted shell noodles. They worked fine but I had to add some more tomato juice because they soak up a little more than egg noodles. But it all tastes the same.


Turn heat off pan and add sour cream just before serving. Stir in until completely mixed. Lo-fat tip: Use ground turkey in place of hamburger.

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Creamy Chicken Noodle Soup

from Leiza

4 cups water
4 tsp chicken bouillion granules
1 cup chopped celery (or more if you want more)
1 cup chopped carrots (or more if you want more)
1 1/2 cups (or more) cooked chicken, cut up and cubed
1 can cream of chicken soup
1 cup sour cream
Noodles (I use Reames Frozen noodles, the smaller bag)
(the lady I got the recipe from uses the dried "Grandma" brand noodles)

Put water, bouillion, celery, and carrots in pot. Cook until soft. Cook noodles in separate pan or just cook half way and let finish cooking in soup. Add noodles to veggies. If noodles aren't already done, let them finish cooking. If they are done, put in chicken. Mix sour cream and cream of chicken soup together. Slowly add to soup stirring constantly so it doesn't curdle. When it is all mixed well, serve with rolls or breadsticks.

Note: This recipe can also be used in the crockpot. The lady I got the recipe from, has the chicken all cooked up and just throws everything in the crock pot. She makes sure the water, bouillion, sour cream, and cream of chicken soup is mixed well. Adds the veggies, chicken, noodles and lets it cook on low for 4 or 5 hours. She stirs it once in awhile and checks on it. If it isn't done before she needs it, she said that she just turns it up on high for a bit to let it finish.

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Santa's Snickers Surprises

(say that 10 times fast!)
from Snickers packaging

2 cubes softened butter
1 cup cream peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 tsp soda
1/2 tsp salt
1 pkg (13 oz) Snickers miniatures

Combine butter, peanut butter, and sugars using a mixer until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.

Cover and chill dough for 2 to 3 hours. Unwrap all the Snickers miniatures.

Remove dough from fridge. Wrap dough around each miniature and make a ball. Place on a greased cookie sheet and bake at 300 for 10 to 12 minutes.

Let cookies cool on cooling rack. Makes about 2 dozen cookies.

These cookies are so yummy! I like to add these to my Christmas goody plate for neighbors.

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Yummy Potatoes (a.k.a Funeral Potatoes, Cheesy Potatoes, sour cream potatoes)

from Mom and Aunt Kathy -with my changes

1 lb 10 oz bag hashbrowns, mostly thawed is best
2 cups sour cream
2 Tbsp butter, melted
1 Tbsp dried, minced onions
1/4 cup milk
2 cans cream of chicken soup
1 cup+ grated cheese

Melt butter in bowl. Add minced onions and soup. Warm in microwave for a couple of minutes. Add milk, cheese, and sour cream. I add more cheese if it looks like it needs more. Warm in microwave until cheese is melted.
Add hashbrowns. Stir until evenly coated. (You may not need all the hashrowns. I add them gradually so I don't get too many. If you get too many, it is dry. If you don't have enough, it is too soupy.) Pour into 9x13 pan. Mix finely crushed corn flakes and some melted butter together and sprinkle over potatoes. Bake at 350 for 45 to 55 minutes. You want it to be bubbling all over. See 10 second video below.

Let set up for 5 minutes before eating.

I like to serve this with ham or sometimes just as a main dish -eventhough it is more of a side dish. Note: The original recipe calls for regular potatoes, shredded. But I don't always have the time. If I do have time, I bake several large potatoes the day before and then put them in the fridge to cool overnight. When I need them, I peel them and shred them into my mixture until it looks right. If there are potatoes left over, I use them for hasbrowns the next day for breakfast or something like that. Or you can parboil the potatoes. I've just found that using mostly thawed hashbrowns works well and is quicker.

Note: This recipe is very easy to halve. I do it all the time since I only have a family of 4.

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Oven Stew

from mom

4 or 5 cans of cream of mushroom or cream of chicken soup
(we just do a couple of each or whatever we have on hand)
2 pkgs Lipton onoin soup mix
4 lbs stew meat (thawed)
1 quart+ water
1 can tomato soup or 1 can whole tomatoes
1/2 cup barley (optional)
2 onions, diced
Desired amount of diced potatoes and carrots
1 to 2 Tbsp tapioca for thickening
Frozen corn, peas, beans (added only 1/2 hour before serving)

Cook in large pot in oven for 4 to 5 hours at 250. Serve.

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Danish Meatballs

from mom

1 lb hamburger
1/4 cup flour
1/4 cub fine bread crumbs
1 Tbsp dried, minced onions or 1/2 tsp onion salt
1 egg, beaten
1/4 cup milk

Small cubes of cheese.

Mix all together. Wrap meat around cube of cheese and make into a ball. Continue until all meat is used. Brown in pan until done. Remove balls and leave drippings. Add sauce. Let sauce thicken and put meat balls back in. Add mushroom pieces if desired. Serve with mashed potatoes or over noodles.

Sauce:
2 cups milk
1/4 cup butter
1/4 cup flour
1/4 tsp salt
dash of pepper

Microwave in large bowl so it doesn't boil over. Stir often.

Note: If I don't have enough time to do the sauce or if I want something with a different flavor, I just use cream of mushroom soup instead of the white sauce. I add milk until it is the right consistency and might add a dash of worcestershire sauce. Let the sauce thicken and add meat balls. Serve.

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Caramel Cake

(Just a note.. the picture above doesn't do these cake bars justice)
from mom

1 Milk Chocolate or German Chocolate Cake mix
40 (14 oz bag) Kraft caramels (no off brands, but Brachs brand works well, too, they just take longer to melt down)
1 cup chopped pecans, optional
1 can evaporated milk
3/4 cup melted butter
6 oz mini chocolate chips

Mix cake mix, 3/4 cup melted butter, and 3/4 cup of the evaporated milk. Mix by hand. Spread 1/2 of the batter into a greased pan.
Bake at 350 for 10 minutes. Let cool completely.
Unwrap caramels.Melt caramels and 1/3 cup of the evaporated milk in the microwave. Cook in 1 minute increments until smooth. Pour over cake. Let cool completely. Then, sprinkle chocolate chips over caramel. Add rest of the evaporated milk and chopped pecans to the remaining cake batter. Spoon over caramel and very carefully smooth out over entire pan.Bake 20 minutes at 350. Let cool completely and serve.It does not need frosting. This cake is more like bars than cake. It is great served under a scoop of vanilla ice cream.

Note: If you don't let the layers cool completely before adding the next layer, it will be a big mess. Take it from me. Once, I poured the caramel over the bottom chocolate layer and the bottom bubbled up into the caramel and then I put the top layer on and it sunk into the caramel and was super hard to spread. It turned out kind of okay but it was a mess and wasn't exactly as it should have been. Also, I omit the pecans when I make it for people that I know are allergic to nuts. It is great with nuts, but it also tastes great without. I just serve them on the side when I serve the ice cream so that those that want nuts, can add it to the top.

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Chex Mix (a.k.a. Muddy Buddies)

from Chex box

9 cups of desired chex cereal (I prefer rice or corn)
1/2 cup peanut butter
1 cup chocolate chips
1/4 cup butter or margarine
1/4 tsp vanilla
1/3 cup powdered sugar

In large bowl, melt peanut butter, chocolate chips, butter, and vanilla in microwave. Add cereal. Mix to coat evenly. Put powdered sugar in large ziploc bag. Add chocolate-coated cereal to bag, close bag, and shake well until evenly coated. Pour into separate bowl or onto cookie sheet and enjoy!

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Creamy Lemon Pudding Cheesecake

1 1/4 cups crushed Nilla wafers (about 40 wafers)
3/4 cup plus 1 Tbsp sugar, divided
3 Tbsp butter, melted

4 pkg (8 oz each) cream cheese, softened
2 Tbsp flour
2 Tbsp milk
1 cup sour cream
4 eggs
2 pkg (4-serving size) Jell-O Lemon Flavor instant pudding

Mix wafer crumbs, 1 Tbsp of the sugar, and the butter. Press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes at 325.

Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixer. Add sour cream. Add eggs, 1 at a time, mixing on low spweed after each addition until just blended. Stir in dry pudding mixes until just blended.

Pour into pan. Bake for 1 hr 5 minutes to 1 hr 15 minutes or until center is almost set. After cooling completely, run knife around side of pan to loosen cake. Refrigerate 4 hours or overnight. Remove side of pan. When serving, if desired, top cheesecake with whipped topping (strawberry flavor is good) and white chocolate curls. Store leftover cheesecake in the fridge.

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Pumpkin Roll

from mom

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice

3/4 cup flour
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt

Beat eggs for 5 minutes. Add sugar then pumpkin and lemon juice. Mix in dry ingredients. Spray 10x15 pan with "Pam with flour." Bake for 15 minutes at 375. Put powdered sugar on a towel and turn pan over onto towel. Roll up and put into fridge.

Unroll, spread filling, and roll it back up in wax paper or parchment. Refrigerate again or serve.

Filling:
1 cup powdered sugar
6 oz cream cheese, softened to room temperature
4 Tbsp butter, softened
1/2 tsp vanilla

Cream the cream cheese and butter. Add vanilla and powdered sugar. Mix well until smooth.

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Pie Crust

from Grandma M.



5 cups flour

2 cups shortening (not butter-flavored)

1 egg, beaten

1 Tbsp vinegar

2 tsp salt

3 Tbsp sugar


Whip shortening until very fluffy and shiny with mixer. Don't undermix. This step makes all the difference. Add all dry ingredients.



In 1 cup measuring cup, beat egg and vinegar; using the same cup, add water to make 1 cup. Add to bowl. Mix mixture with fork. Do not add more flour. Make 4 or 5 separate balls. Roll out as needed for pie crust.



I usually only need 1 or 2 crusts. So I just wrap the extra balls in waxed paper, twice, and put them in the freezer. The next time I need one, I let it get to room temperature and then roll it out for what I need it for. It works great. The balls stay good in the freezer for about 4 months if they are wrapped well. Just be sure that you let the dough come all the way to room temperature before using it. DON'T try to thaw it in the microwave. Just trust me, it doesn't work. :(

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No-Bake Cookies

from mom

1/2 cup butter
2 cups sugar
1/2 cup milk
3 Tbsp cocoa
1/2 cup peanut butter
3 cups oatmeal


Melt butter in pan. Add sugar, milk and cocoa. Boil, then turn to low and boil for 3 minutes. Pre-measure peanut butter and oatmeal so they are ready. Remove pan from stove and add vanilla.

Add peanut butter. Stir until melted. Add oatmeal. Mix until well-coated. Drop by spoonfuls onto wax paper-lined cookie sheet. Let cool.

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Cream Cheese Frosting

from Heidi and allrecipes.com

1/2 cup softened butter
8 oz cream cheese, softened
2 tsp vanilla
4 cups powdered sugar

Mix butter, cream cheese, and vanilla. Add powdered sugar, 1 cup at a time, slowly. For chocolate frosting, add 1/2 cup cocoa with last cup of powdered sugar and mix well. I often make the whole batch of frosting, and take half out and only add 1/4 cup cocoa so I have plain cream cheese frosting for another recipe.

This is a great recipe and always turns out perfect. It makes quite a bit and is perfect for cookie decorating, cakes, cupcakes, or just for the middle of graham crackers!

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Sugar Cookies

from Dana

2 cups sugar
2 eggs
1 cup milk
1 cup shortening
6 cups flour
1 tsp soda
pinch of salt
3 tsp cream of tartar
1 tsp vanilla

Mix milk and vanilla. In a separate bowl cream sugar, eggs, and shortening. Mix dry ingredients in a bowl. Alternate adding milk mixture and flour mixture. Mix well. Roll out and cut out as desired.

Bake at 350 for 8-10 minutes. Cool and frost as desired. For a great frosting, click here. Makes 3 or 4 dozen.

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Sugar Cookies

from Aubrey

1/2 cup butter, softened to room temperature
1 tsp vanilla
4 1/2 cups flour
1/2 tsp soda
1 cup sour cream
1 1/2 cup sugar
2 eggs
2 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add vanilla and eggs. Mix. In separate bowl, mix dry ingredients. Slowly add sour cream and alternate it and the dry ingredients. Mix well. One bonus to these sugar cookies is that this dough does not need to be refrigerated before rolling out.

Roll out and cut into desired shapes. Bake at 370 for 8 to 9 minutes. Makes approximately 2 or 3 dozen depending on size of cookie shapes.

These are super soft and so yummy!

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Orange Glaze for Angel Food Cake

from Louise

3 egg yolks
1/2 cup sugar
1/2 cup orange juice concentrate
1 Tbsp orange zest

Mix together in pan and cook on medium heat until thick. Remove from heat and cool. Add 1 cup whipped whipping cream and 1 tsp sugar. Stir all together and serve over angel food cake.

This makes a lot but it can be refrigerated and used again.

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Potato Cheese Soup

from Norma T.

In large pot:
3 cups water
3 bouillion cubes (I use the granules)
5 cups diced potatoes
1 cup diced celery
1 cup sliced or diced carrots
1 Tbsp dry minced onions

In separate medium pot:
3/4 cup butter
3/4 cup flour
4 cups milk
8 oz cheese whiz (do not use velveeta instead)

Over medium-low heat, melt the butter (I cut mine up to help it melt faster). In a separate bowl, mix flour and milk together. Whisk until flour is dissolved. Pour into melted butter. Stir often. Add in cheese whiz. Mix well and let it slowly boil and slightly thicken while stirring very often to keep it smooth. (The whole key for smooth sauce/pancakes/or anything is this whisk from Pampered Chef. It's only $3 or $4. I have 3 and I could use 3 more!)
Meanwhile, cook and boil vegetables until tender.Add cheese mixture and stir with spoon.Serve with rolls or breadsticks. We like to sprinkle crumbled bacon on top.

This isn't exactly "healthy" soup. But it sure tastes good. And it is great warmed up the next day. It is an easy one to make when you have to take a meal to someone as well.

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Bacon & Cheese Burger

from back of Lea & Perrins Worcestershire bottle
with my changes

In medium bowl combine:
1 lb hamburger
2 Tbsp Worcestershire Sauce
1/2 cup shredded cheddar cheese
1/4 cup chopped crisp-cooked bacon ( just use the Hormel microwave bacon)
1/2 tsp dried minced onions

Make into patties (about 4 or 5) and cooke until done. I use my little George Forman grill (it only cooks 2 patties at a time) or a pan on the stove. Serve on buns with your favorite burger toppings.

Note: This recipe originally called for 1/4 cup worcestershire, but it was way too strong and very salty. 2 Tbsp is just about right. If you are sensitive to salt, reduce it to your taste.

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Hot Chocolate Mix

from Katie

1 (25.6 oz) dry powdered milk
32 oz Nestle Coffee Mate coffee creamer (this brand works best)
1 (21 oz) can Nestle Quik (you want the dry kid stuff - not the hot chocolate)
1 (4 oz) pkg Cook n Serve Chocolate Pudding
9 1/2 cups powdered sugar
2 Tbsp salt
(Optional -Add additional baking cocoa to taste)

Mix all ingredients in large bowl. Fill pint Mason jars. This is perfect for neighborhood, friend gifts at Christmas time.

Directions for mixing individual cups:
Mix 2 or 3 heaping tablespoons into 1 cup of hot water. Add additional cocoa or mix to taste. Stir until mix is melted and enjoy!

For half recipe:
12. 8 oz dry powdered milk
16 oz Nestle Coffee Mate Coffee Creamer
10.5 oz Nestle Quik
4 3/4 cup powdered sugar
2 Tbsp Cook n Serve chocolate pudding
1 Tbsp salt

This recipe takes a little bit more measuring to get it right but it works well, too. I just put it in pint jars and used it at home.

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Baking Powder Biscuits - Rollout Recipe

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk

Mix dry ingredients and cut shortening in with pastry blender. Ad wet ingredients. Roll out and cut into circles. Bake at 450 for 10-12 minutes.

Note:
For Buttermilk biscuits: Replace milk with 3/4 cup buttermilk, 1/4 tsp soda, and reduce baking powder to 2 tsp.

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Baking Powder Biscuits - Non-Rollout Biscuits

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/3 cup oil
2/3 cup milk

Mix all together and drop by spoonfuls onto greased pan. Bake at 450 for 10-12 minutes. Makes about 10 biscuits.

Note: These are great with cheese (that is always how we had them growing up). Stir in about 1/2 cup shredded cheese with the dry ingredients before adding the wet ingredients. Follow same directions as above for baking.

The ones in the picture were in the oven just a minute too long. But they were still super good. If there are any left, I store them in a ziploc bag. They soften right up. That is... if there are any left. :)

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Easy Stromboli

from Amy
Serve with warmed garlic butter or pizza sauce for dipping

1 loaf frozen bread dough, thawed or your own bread dough (we use the breadstick dough recipe and 1 1/2 the recipe)
2 eggs, separated
2 T. oil
1 t. dried oregano
1 t. dried parsley
½ t. garlic powder
very small dash of pepper (can leave out if you want)
Desired amount of sliced pepperoni, Canadian bacon, or sausageAny other pizza toppings (i.e. olives, mushrooms, bacon, etc). Note: (Pineapple doesn't work well, it is too wet and makes the dough soggy)
8 oz pkg. shredded mozzarella cheese
1 T. grated Parmesan cheese (or more if desired)

Roll out bread dough into a 12”x 15” rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange desired meat and toppings, and sprinkle mozarella cheese on top. Sprinkle with parmesan cheese. Roll up long ways; place seam-side down on a baking sheet. (I spray the sheet with non-stick cooking spray.) Brush with egg whites; bake at 350 degrees for 30-40 minutes. I brush the crust with a little bit of butter when it comes out of the oven to make the crust soft and yummy. Let it cool for a minute, then cut with knife into just like you do bread. Serve slices with desired sauce.

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Chicken Parmesan

from Ashlee

3/4 cup bread crumbs
Any amount of parmesan cheese
1 beaten egg

Individually dip 4 chicken breasts into egg and then bread crumb/cheese mixture.

In small amount of oil, fry chicken breasts long enough to brown crumbs on each side. Put in 9x13 pan. Spoon spaghetti sauce or marinara over chicken. Bake for 25-30 minutes at 350 until chicken is done. Sprinkle mozzarella cheese over each piece. Put back in oven to melt cheese for just a minute or two. Serve over hot, fresh fettuccine noodles.

Note: Sometimes I wait and put the spaghetti sauce/marinara on when I put the cheese on so that the crust of the chicken isn't soggy.

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Manicotti

from Amy

2 cups cottage cheese
1 box frozen spinach (cooked & drained)
mozzarella cheese (or whatever kind you prefer)
2 egg whites
¼ cup chopped parsley
dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 large jar of your favorite spaghetti sauce (or marinara)

Preheat oven to 375

I cook the manicotti shells half way, until they are almost done.While the noodles are cooking, I mix together in a bowl, cottage cheese, a handful of grated cheese, parsley, pepper, egg whites, and spinachPut a layer of sauce on the bottom of a casserole dish. Fill the manicotti shells with the filling mixture. Then place them side by side in the dish. Cover shells with remaining sauce. Sprinkle cheese on top. Put foil over dish, and bake for 50 minutes. Remove foil and bake for an additional 10 minutes.

***Lo-Fat Tip: Use low-fat/low-cal cottage cheese or ricotta cheese.

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Three-Cheese Stuffed Shells

from Better Homes and Garden's cookbook with Jill's changes

12 dried jumbo pasta shells
1 ½ cups cottage cheese, drained if necessary
½ cup shredded cheese
¼ cup Parmesan cheese
2 Tbsp parsley
½ teaspoon dried, crushed oregano or italian seasoning to taste or I have a great Mrs. Dash type seasoning that works well... just use what you will think will taste best
1 to 2 Tbsp cooked, chopped spinach, optional

Cook pasta shells about 18 minutes or till tender, but still firm. Drain well.Cool shells in a single layer on a piece of greased foil.For filling, stir together egg, cottage cheese, shredded cheese, Parmesan cheese, parsley, and oregano. Spoon a scant ¼ cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Spoon preferred spaghetti sauce over shells.
Bake covered, with foil, in 350º oven for 15 minutes. Uncover and bake additional 10 to 15 min.

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Chicken Diablo

3 lb chicken breast
s½ cube margarine
½ cup honey
¼ cup French mustard (you can use regular yellow mustard, too)
1tsp salt
2 tsp curry powder
Desired amount of rice

Melt butter. Pour into 9 x 13 inch pan. Stir in honey, mustard, salt, and curry powder. Place chicken breasts in mixture, coating both sides. Bake at 375º for 30 min. Turn meat and bake an additional 30 min. While meat is cooking, cook any amount of rice you desire. Toasted almonds or diced green onions can be added if desired. To serve, place chicken on top of rice and sauce poured over chicken. If doubling recipe, DO NOT double curry powder.

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Sweet & Sour Chicken

Chicken breasts
1 cup sugar
1/3 cup vinegar
¼ tsp ginger
2 Tbsp soy sauce
1 chicken bouillon cube
20 oz can pineapple tidbits
Chopped green & red pepper
1/8 cup flour
1/8 cup cornstarch

Drain pineapple juice & add enough water to equal 1 cup. Pour juice/water mixture into saucepan. Add flour & cornstarch. Mix well until smooth. Add bouillon cube. Dissolve cube. Add sugar, vinegar, ginger, and soy sauce. Boil for 2 minutes. If too thick, add a bit more water. Arrange chicken in baking dish. Pour sauce over chicken. Bake for 30 min at 325º. Add desired amount of pineapple tidbits and red & green pepper bits. Bake for anadditional 30 min. or until chicken is done.

Note: I chop up an entire red & green pepper for this. But I don’t use it all. The remainder stores well in a tightly sealed bowl in the freezer. Then you can use them again in this recipe or others.

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Chicken Divan

from Joni

Boneless, skinless chicken, (as much as desired) cooked and cut up
½ pkg broccoli flowerettes
2 cans cream of chicken soup
1 cup sour cream
½ cup milk
1 ½ cup shredded cheddar cheese
Salt & Pepper to taste

Cook broccoli according to pkg instructions. Chop up into desired size pieces. I like mine really small. Mix all other ingredients….saving some cheese for the top. Add chicken & broccoli. Pour into 9 x 13 casserole dish. Bake at 350º for 30 min. I usually put the remaining cheese on top just before it’s done.

Lo-fat tip: use yogurt sour cream.

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Sweet and Sour Chicken

from mom

3 – 4 lbs chicken tenders or breasts cut into pieces
2 beaten eggs
½ cup cornstarch
½ cup flour
oil

Dip the chicken pieces into the eggs. Put cornstarch and flour on a plate. Place pieces of egged chicken on plate and cover with flour/cornstarch mixture at one time. In small amount of oil fry the chicken until just browned. Repeat until all pieces of chicken are done. Place in baking pan.

Sauce:
3 cups sugar
1 ½ cup white vinegar
2 tsp garlic powder
½ tsp minced garlic
1 cup ketchup
1 Tbsp. Soy sauce

Heat in microwave about 10 minutes. Stir several times while it is cooking. Pour over the chicken. Bake uncovered at 325 for 20 minutes. Stir chicken and cook another 20 minutes. Sauce will thicken. Serve with plain or fried rice.

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Red Hamburger Pie

from Gayleen

1 lb hamburger
Minced onions
1/2 tsp salt
Dash pepper
Green beans or corn
1 can tomato soup
Shredded cheese
Mashed Potatoes (made however you'd like)


Cook hamburger and minced onions. Drain grease. Add salt and pepper. Add beans (or corn) and tomato soup. Turn to low and let sit while you finish preparing the potatoes.

For best flavor: Make homemade mashed potatoes with real Idaho russet potatoes, using a mixer, whipped up with butter, milk, and salt.


For a quicker way:
Potato Topping:
2 cups water
3/4 tsp salt
3 Tbsp margarine

Boil and remove from heat.
Add 3/4 cup milk and 2 cups instant potatoes.
Add beaten egg just before you put over hamburger mixture.

Put hamburger mixture into 9x13-inch pan. Top hamburger mixture with potatoes and top with shredded cheese. Bake at 350 for 20-30 minutes or until cheese is melted.

I've done this both ways and found if you have the time it is TOTALLY worth it to make real homemade mashed potatoes.

I took a picture of it after we'd eaten some. It tastes much better than it looks. I never have complaints about this dish.

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Meatloaf

from mom

1 lb hamburger
1/2 cup oatmeal
1/4 cup BBQ sauce
1 egg
2 tsp minced onions

Put in loaf pan.

Topping:
1/3+ cup ketchup
1/3+ cup brown sugar
(I like a little more sauce so I sometimes use 1/2 cup of each)

Warm in microwave.

Pour over hamburger mixture. Bake at 350 for 45 minutes.

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Tortilla Skillet

from campbell's

1 lb ground beef
1 can tomato soup
1 cup salsa (I use homemade salsa, but the recipe says “Pace Chunky Salsa or
Picante Sauce)
1/2 cup water
6-8 flour or corn tortillas cut into 1 inch pieces.
1 cup shredded cheese.

In a skillet, brown hamburger. Drain grease. Add soup, salsa, water, tortillas, and half of the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese. Serves about 4.

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Easy Chicken Enchiladas

from Lisa

Chicken, cooked and cubed
1 can cream of chicken soup
1 cup sour cream
1 cup water
1 chicken bullion cube
Taco Seasoning (add in until it is the taste you want)
Tortillas (I prefer flour tortillas)

Mix up and reserve 1 cup to put on the top.

Fill tortillas. Roll up and place in pan. Pour reserved filling over top and cover with cheese. Bake at 350 until the cheese is melted and tortillas are warm all the way through. About 20-30 minutes.

Lo-fat tip: Use yogurt sour cream.

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Taco Soup

(a.k.a. More! More! Casserole)
from mom -with my own changes

1 lb hamburger
1 1/2 cups+ elbow macaroni, cooked
3 cups Campbell’s Tomato Juice
1 can Hunt’s Petite Diced Tomatoes
1/2 to whole can corn
1/2 pkg Taco Bell Taco Seasoning
1 tsp+ Chili Powder
Minced Onions

In skillet, brown hamburger with minced onions. Remove from skillet to drain grease. Add taco seasoning. In skillet, add diced tomatoes, chili powder, and tomato juice. Allow to simmer slightly and add hamburger. Simmer a few more minutes while you wait for your elbow roni to finish cooking. Add corn. Add macaroni. Taste check to see if it needs more chili powder or taco seasoning. We like ours a little juicy so I add more tomato juice if needed. Serve promptly.
Can be served with toppings such as shredded cheese, Fritos, or with corn bread.

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Cherry Chocolate Cake

from my husband's Grandma (and the back of a Pillsbury cake mix box)

1 pkg Pillsbury Devil's Food Cake Mix
21 oz can cherry fruit filling
1 tsp almond extract
2 eggs, beaten

Frosting:1 cup sugar1/3 cup milk5 Tbsp margarine1 cup semi-sweet chocolate chipsWith mixer, combine cake mix, fruit filling, almond extract and eggs. Pour into greased/floured 9x13 inch pan. Cook for 25-30 min at 350.

On stove, in small sauce pan, combine sugar, milk, and margarine. Boil, stirring constantly for 1 minute. Remove and stir in chocolate chips until smooth. Pour over warm cake.

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Peanut Butter Balls

from Gayleen (my mother-in-law!)

2 cups powdered sugar
1 1/2 cups peanut butter
3 tbsp softened butter (not margarine)

With electric mixer, mix well. (Sorry for the two pics below... they were take with my old camera -while my other camera's battery was charging- and so they didn't turn out too great.... hence the reason I have a new camera!)Roll into balls.Refrigerate for several hours. Long enough that balls are completely cold and will make chocolate set up quickly when dipped.Roll balls in melting chocolate (not melted chocolate chips). I use a fork to roll the ball around and then tap the excess on the side of the bowl. Set the balls on cookie sheets covered with waxed paper.Let cool and enjoy some homemade peanut butter cups.

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Caramel Popcorn

from Kathleen

1 cube butter
2 cups brown sugar
1 can sweetened condensed milk
1 cup Karo Syrup
3 bags microwave popcorn

Boil first 4 ingredients, stirring very often, until it reaches soft ball stage. A little above Medium temperature works well. In very large bowl, pour sauce over popcorn and stir to coat evenly. Let set up on wax-paper lined cookie sheet for a few minutes. Makes about 15-16 cups.

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Prime Rib Roast

from mom

1 Roast
1 cup vinegar
¼ cup oil
1 tsp garlic
1 tsp pepper
½ tsp Accent (optional)
1 tsp salt
1 Tbsp sugar
2 Tbsp Heinz 57
2 Tbsp Ketchup
2 Tbsp Worcestershire Sauce

Put roast in crock pot. Combine all ingredients and pour over roast. Cook on low about 10-12 hours, depending on size of roast. Over night works well.

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Twiced Baked Potatoes

from Lion House Cookbook
(see note below for mashed potatoes -my own twist)

6 large baking potatoes
3 slices of bacon
1/2 cup sour cream
1/2 cup milk
1 1/2 tsp salt
1/8 tsp pepper
Minced onions
1/2 cup shredded cheese

Rub skins with oil. Bake for 1 hour on 400. While potatoes are cooking, cook bacon and crumble. When potatoes are done, cut slice off top of potato. Scoop out pulp. Mash pulp with all ingredients except the cheese. Fill potato shells and sprinkle cheese on top. Crumble bacon on top. Bake for 10 minutes at 350 or until heated through and cheese is melted.

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Pork Chops and Potatoes

from mom

Desired amount of pork chops.
Sliced potatoes
1 can cream of celery soup
1 can cream of mushroom soup
About 1 cup milk

Brown pork chops & cook half way. Put on bottom of casserole dish. Using, salad shooter, slice potatoes over pork chops. Mix soups and milk in drippings of pork chops. Heat and pour over potatoes. Cover with foil and bake at 350 for about 1 hr & 45 minutes or until potatoes are tender and pork chops are all the way cooked.

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Pizza Pockets

Pizza sauce
Desired pizza toppings
(Canadian bacon, pepperoni, sausage, bacon, etc.)
Shredded cheese
Rhodes Bread

Thaw 1 loaf of Rhodes frozen bread dough. Cut into about 5 pieces. On floured surface, roll out into a thin circle. Put pizza sauce in the middle. Add desired toppings. Top with cheese. Pull dough up over and seal edges. Place on greased cookie sheet. Repeat with remaining dough. Bake at 350 for about 20-25 minutes or until golden brown. I like to put butter on top to soften the tops. I like to make mini pizzas with these too.

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Ziti Pasta

from mom

1/2 lb mini penne
16 oz cottage cheese
3 cups shredded mozzarella
3 cups spaghetti sauce
1/2 cup parmesan cheese

Cook pasta. In large bowl, mix cooked pasta, cottage cheese, and half the mozzarella. Spread 1/2 the spaghetti sauce on the bottom of a 9x13 casserole dish. Add the ziti mixture and cover with the remaining sauce. Sprinkle with parmesan and remaining mozzarella. Bake 20-30 minutes at 350.

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Enchilada Pie

from Rhonda

1 lb hamburger, browned & drained
1 can Rosarita enchilada sauce
1 can cream of mushroom soup (cream of chicken can be used if needed)
Shredded cheese
Crushed chips (Doritos or Fritos work well)

In casserole dish, crush enough chips to cover the bottom well.Mix hamburger, enchilada sauce, and soup.Layer over chips, and sprinkle with cheese. Layer again with chips, then meat mixture, and top with cheese. Bake at 350º until bubbly, approx 30 min.

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Pumpkin Pie Streusel

from Kristy

Crust:
½ cup melted butter
1 egg1 cup yellow (or white) cake mix

Mix and put in 9 x 13 pan.

Filling:
1 big (29 oz) can pumpkin
¾ cup brown sugar
2 eggs
2/3 cup evaporated milk
2 ½ tsp pumpkin pie seasoning

Mix up and pour over crust.

Crumb Topping:
Rest of cake mix
½ tsp cinnamon
¼ cup sugar
¼ cup butter

Crumble together with pastry blender. Sprinkle on top of filling.Bake at 350 for 45 minutes. Use knife to make sure it is done.

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Devil’s Food Pie

from my mom

Crust:
Note: You can use chocolate grahams or oreos if desired
For graham crust:
1 pkg graham crackers (about 10)
6 Tbsp butter, melted
3 Tbsp sugar
Put graham crackers in large ziploc bag and crush to desired crumbliness with rolling pin.
Add sugar and shake in bag. Pour into bowl with melted butter. Mix quickly with fork until all crumbs are coated.

Put into pie dish and press up sides with finger tips.

Bottom Layer:

8 oz cream cheese
1 cup powdered sugar
1/2 container of Cool Whip (8 oz)

Mix cream cheese and sugar with mixer. Add cool whip. Put in pie shell (chocolate or graham crust if you don't have chocolate).

Top layer:
1 small pkg devil’s food instant pudding (must be devil's food)
1 1/2 cups milk
2 Tbsp sour cream
Mix well with mixer until it thickens slightly.

Add some Cool Whip,but not all of the remainder. Mix again until thick. Pour over cream cheese layer.

If desired, you can add coconut, chopped nuts, or mint between the layers.

Refrigerate for at least 2 hours. For a pretty addition, serve with chocolate curls on top.

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