Simply Lasagna

Simply Lasagna



1 lb. ground beef

2-1/2 cups  Shredded  Mozzarella Cheese, divided

1 container (15 oz.) Ricotta Cheese

1/2 cup  Grated Parmesan Cheese, divided

1/4 cup chopped fresh parsley

1   egg, beaten

1 jar (24 oz.) spaghetti sauce

1 cup  water

12 lasagna noodles, uncooked-------(I always cook mine a little)

 

 

Heat oven to 350°F.

Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.

Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Seaside Shortcakes

Seaside Shortcakes



1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1/2 cup dry white wine*

1 (16-oz.) jar Alfredo sauce

1(8-oz.) container cream cheese with chives and onion

1 cup frozen baby sweet peas

1/2lb. shelled deveined cooked medium shrimp

1 (6-oz.) can crabmeat, drained

2oz. (1/2 cup) shredded Cheddar cheese

1/4 cup chopped fresh chives

 

 

 Heat oven to 375°F. Prepare and bake biscuits as directed on can.

 

 Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.

 

 Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives.

 

 

* To substitute for wine, omit reducing step and add 1/3 cup milk with Alfredo sauce. Continue as directed above.

Chicken Breast Supreme

Chicken Breast Supreme

2 slices bacon

6 boneless skinless chicken breast halves (about 1 1/2 lb.)

1 (4.5-oz.) jar sliced mushrooms, drained

1 (10 3/4-oz.) can condensed cream of chicken soup

2 tablespoons dry sherry, if desired

3oz. sliced Swiss cheese

1 tablespoon chopped fresh chives

3 cups frozen broccoli florets

 

 

 Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed. Reserve bacon drippings in skillet.

 

 Add chicken breast halves to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4- to 6-quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms.

 

 Cover; cook on low setting for 3 to 4 hours.

 

 Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until cheese is melted.

 

 Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender.

 

 With slotted spoon, remove chicken, broccoli and mushrooms from slow cooker; arrange on serving platter. Serve with cooking juices from slow cooker.

Hearty Steak and Tater Soup

Hearty Steak and Tater Soup



1lb boneless beef round steak

1lb small red potatoes, cut into 1/4-inch slices (4 cups)

2medium stalks celery, chopped (1 cup)-----------------(I skip this)

2medium carrots, chopped (1 cup)

1medium onion, chopped (1/2 cup)

2cloves garlic, finely chopped

1tablespoon beef bouillon granules

1/2teaspoon pepper

1jar (6 oz)  sliced mushrooms, undrained

2cartons (32 oz each) beef flavored broth

1/2cup water

1/2cup all-purpose flour

 

 

 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into 1x1/4-inch pieces. In cooker, mix beef and remaining ingredients except water and flour.

 

 Cover; cook on Low heat setting 8 to 9 hours.

 

 In small bowl, mix water and flour; gradually stir into soup until blended. Increase heat setting to High; cover and cook about 30 minutes or until slightly thickened.

Cheesy Potato Beef Bake

Cheesy Potato Beef Bake



1 pound ground beef

2 cans (4 ounces each) mushroom stems and pieces, drained, optional

2 packages (5-1/4 ounces each) au gratin potatoes

4 cups boiling water

1-1/3 cups milk

2 teaspoons butter

1 teaspoon salt

1/2 teaspoon seasoned salt

1/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13-in. x 9-in. baking pan. Top with mushrooms.

In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through.

Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

California Chicken Casserole

California Chicken Casserole



1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/3 cup 2% milk

1 package (16 ounces) frozen California-blend vegetables, thawed

1-1/2 cups cubed cooked chicken

1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Salt and pepper to taste

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese,  salt and pepper. Transfer to a greased 9-in. square baking dish.

Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes.  

Pizza Pasta Casserole

Pizza Pasta Casserole

2 pounds ground beef

1 large onion, chopped

2 jars (28 ounces each) spaghetti sauce

1 package (16 ounces) spiral pasta, cooked and drained

4 cups (16 ounces) shredded part-skim mozzarella cheese

8 ounces sliced pepperoni

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. 

Makes: 2 casseroles (8-10 servings each).

Au Gratin Sausage Skillet

Au Gratin Sausage Skillet

1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick

2 tablespoons canola oil

1 package (4.9 ounces) au gratin potatoes

2-1/2 cups water

1 package (8 ounces) frozen California-blend vegetables

1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.

Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. 

Seasoned Potato Wedges

      

 

Seasoned Potato Wedges

4 medium russet potatoes

2 to 3 tablespoons mayonnaise

1 to 2 teaspoons seasoned salt

Cut the potatoes in half lengthwise; cut each half lengthwise into three wedges. Place in a single layer on a greased baking sheet. Spread mayonnaise over cut sides of potatoes; sprinkle with seasoned salt.
Bake at 350° for 50-60 minutes or until tender. 

 

Hot Fudge Pudding Cake

(I want to apologize for the pic. This is all that was left

 after it only being out of the oven for 25 minutes

 and it had to cool for 15. Wanted to try

to get a pic of the pudding sauce stuff)

Hot Fudge Pudding Cake

3/4 cup sugar

1 cup all purpose flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

6 packets powdered hot chocolate mix (I swear, I'm not crazy)

1 1/4 cup hot water

Heat oven to 350.

Combine sugar, flour, cocoa powder, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth.

Pour batter into ungreased  9 inch square baking pan. Sprinkle with the hot chocolate powder from packets. Pour hot water on top. Do not stir.

Bake 35-40 minutes or until center is almost set. Remove from oven and let stand for 15 minutes. (it may look like has sunk in the middle don't freak out, it's ok)

When you scoop it out make sure you get the pudding sauce stuff to put on top. Garnish with whipped topping of desired.

Neely's Butterscotch Apple Crisp

 

Neely's Butterscotch Apple Crisp

 

 

Filling:

• 5 Granny Smith apples (about 2 pounds), peeled and roughly chopped
• 1 (11-ounce) bag butterscotch chips
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 lemon, juiced
• 3 tablespoons unsalted butter, cubed, plus more for greasing

Topping:

• 3/4 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/2 cup quick oats
• Pinch kosher salt
• 1/2 cup butter
• 3/4 cup pecans, chopped
• Butter pecan ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.

For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.

Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

Chocolate Pecan Pie Bars

 

 

Chocolate Pecan  Pie Bars

 

 

 

1 cup butter or margarine, softened

2 cups  flour

2 cups sugar, divided

1/4 tsp.  salt

1 1/2 cups light corn syrup

1 pkg.  (8 squares)  Semi-Sweet bakers Chocolate, divided

4 eggs, beaten

1 1/2 tsp.  vanilla

2 1/2 cups chopped  Pecans

 

 

 

  Heat oven to 350ºF.

Line bottom and sides of 15x10x1 inch pan and spray with cooking spray.

Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 20 min. or until lightly browned.

Meanwhile, microwave corn syrup and 6 chocolate squares in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts. Pour over warm crust; spread to evenly cover crust.

Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely. Melt remaining chocolate squares as directed on package; drizzle over cooled bars. Let stand until chocolate is firm.

Buttermilk Pie

Buttermilk Pie

1/2 cup butter

2 cups sugar

3 tablespoons flour

3 eggs

1 cup buttermilk

1 teaspoon vanilla

2 regular pie shells

Preheat oven to 400. Cream butter at high speed of electric mixer. Gradually add sugar and beat well. Add flour and beat until smooth. Add eggs; beat until blended. Add buttermilk and vanilla beat well. Pour filling into pie shells. Cover the edges of pie crust with aluminium foil. Bake at 400 for 5 minutes; reduce heat to 350 and bake an additional 45 minutes or until set. Cool to room temperature and chill/

Oven Fried Parmesan Chicken

6 chicken breast halves, flattened to 1/2-1/4 thickness
1/2 of the crumbs and 1/2 of the seasoning packet out of a box of chicken flavored stuffing mix
3 tablespoons grated parmesan
1 tablespoon italian seasoning
1 teaspoon garlic powder
3 tablespoons butter, melted

Preheat oven to 350

Place the crumbs and seasoning out of your box of stuffing mix, parmesan, italian seasoning and garlic powder into a food processor (or ziplock bag if you need to relieve some frustration) and pulse (or beat) until it is a fine bread crumb mixture.
Melt the butter and pour into bottom of 8x11 dish.
Dip the chicken in the bread crumb mixture until coated on both sides.
Place chicken in pan and sprinkle any remaining bread crumb mixture on top.
Bake for 20 minutes, remove from oven and turn the chicken over, bake an additional 20-25 minutes. It should have internal temperature of 170 and be golden brown.
I turned on the broiler to crisp up my breading before removing it from the oven.

Parmesan Crusted Pork Chop

These have made a pork chop hater eat pork chops and not complain.

2 large eggs
1 cup italian bread crumbs
3/4 cup shredded parmesan cheese (it's in the dairy section with the rest of the shredded cheeses)
4 (1/2-3/4 inch) center cut pork chops
salt and pepper to taste
garlic powder to taste
6 tablespoons olive oil

Whisk eggs in shallow dish. Mix bread crumbs and garlic powder in a second shallow dish and shredded cheese in a third shallow dish (if you use a paper plate for the bread crumbs and the cheese it'll save you some dishes). Sprinkle chops with salt and pepper. Place chops in cheese first ( I know this sounds crazy but do it, it works. may have to press to adhere). then dip in the egg and then coat with bread crumbs, again, press to adhere. Heat 3 tablespoons of oil in very large skillet over medium heat. Add pork chops and cook until golden brown and the center reaches 150 degrees. This will take about 6 minutes on each side. Try not to move them around too much in pan, don't want to mess up your breading.

Mama L's Mexican Mush

2 lbs. ground beef
1/2 large block Velveeta
1 large can diced tomatoes
1 large can sliced mushrooms
1 green bell pepper, diced
1 large can black olives
Noodles (original recipe says Manicotti but those are hard to manage, I suggest Jumbo Shells, much easier)
( I think the original called for onions too but I had to change it for my picky Hubby)
shredded cheese for the top

Cook noodles to al dente'. Let cool.
Preheat oven to 350
Brown meat and drain. Return to pan and add cheese, tomatoes, mushrooms, pepper, and olives.Simmer until cheese is melted. (Your house will be smelling  wonderful at this point)
Place your noodles in a 13x9 pan so they will be easy to fill with the yummy smelling mixture.
Fill the noodles with meat mixture. Pour any remaining mixture on top.
At this point I like to sprinkle a little cheese on top for extra cheesy goodness but it is not necessary.
Bake in preheated oven for about 20 minutes.

This is another one that's good the next day. I think sour cream is a must have with this.

Mama L's Macaroni Salad

This is truly one you can adjust to your taste. I'll just list what is needed and you can adjust the amount to what you prefer.

Macaroni noodles, cooked and drained
green olives, sliced
Hellman's Mayo, as much as needed to have your desired creaminess
diced tomatoes, buy a can or dice them yourself
cucumbers, roughly diced
hard boiled eggs, roughly diced
onion powder and salt to taste


Your dicing goal is to try to get everything similar in size and not larger than your noodles. This is best chilled and always better the next day.

Easy Cheesy Chicken Pot Pie

Easy Cheesy Chicken Pot Pie

 

 

3 cups chopped cooked chicken

1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained ; or 1 can mixed vegetables, drained

8oz Velveeta, cut into 1/2-inch cubes

1 can  condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent rolls

 

 

 

Heat oven to 375ºF.

Combine first 4 ingredients in 13x9-inch baking dish.

Unroll dough; place over chicken mixture.

Bake 20 to 25 min. or until crust is golden brown

Carolyn's Shepard's Pie

Now this one is straight up stolen from my friend at http://auntcukoo.blogspot.com/. She has some awesomeness on her blog too. Make sure to check it out and show her some love <3

Carolyn's Sheperd's Pie

2 cups smashed taters

1 lb. ground chuck. (if you use a leaner meat like ground sirloin or turkey, you will need 2 tablespoons of oil.)

2 tablespoons self rising flour

1 can onion soup

2 cups beef broth

½ medium onion; finely diced

1 tablespoon garlic powder (or 2 garlic cloves; finely minced)

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

1 teaspoon each salt and pepper

1 can corn; drained

1 can green beans; drained

(you can also use frozen veggies for this, and you can put just about anything you want in it. I think the traditional shepherd’s pie has peas and carrots, but Jeremy won’t eat either one of those. lol.)

1 box jiffy yellow cornbread

½ to 1 cup shredded cheese

• Preheat oven to 375°.

• If you aren’t using left over mashed potatoes, I would start boiling those first.

• Brown the meat with the onion over medium heat, but don’t drain the fat.

• Add the flour and keep folding it in until the meat is all coated.

• Reduce the heat to medium-low and slowly pour in the broth. (It will start to make a gravy almost instantly.)

• Add the soup, Worcestershire, garlic powder, oregano, salt, and pepper. Let it simmer for just a min.

• Add the corn and green beans (or whatever veggies you are using), and let it simmer while you get your potatoes ready. (don’t forget to stir it every once in a while tho, because it will stick to the bottom.)

• Make the cornbread batter according to the directions on the package.

• In a large casserole dish, layer your mashed potatoes on the bottom, then your meat/veggie mixture, then layer the shredded cheese, then spread the cornbread batter on top.

• Bake it in the oven until the cornbread is browned and the juices are bubbling on the sides. (you might want to put your casserole dish on pan so you don’t mess up your oven if it spills out a bit.)

Chocolate Lover's Cake

Chocolate Lover's Cake

1 box chocolate fudge cake mix
water, oil and eggs called for on cake mix box

1 container chocolate icing

1/3 cup whipping cream

1/2 cup semisweet chocolate chips

2 (1.4 oz) Heath or Skor bars roughly chopped

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds

Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting

In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

**Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.**

Ice Cream Cone Cakes

Ice Cream Cone Cakes



1	box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and eggs called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1	box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and eggs called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1 box of cake mix, any flavor

water, oil and eggs called for on cake mix box

24 flat bottom ice cream cones

2 containers of frosting, any flavor

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.

Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

**these are not fun to try to transport unless you want to buy the special carrier they make for them**

Tater Skins

Tater Skins

6 baked taters (more or less depending on how many you want)
1 bag Real bacon bits
1 bag shredded cheddar cheese
 vegetable oil for brushing

Cut baked taters in half lengthwise; scoop out pulp, leaving a 1/4-inch in shell (save pulp for another use).Brush potato skins with vegetable oil on both sides Place tater skins on a baking sheet. For crispier skins put a cooling rack on the baking sheet. Bake at 475 degrees  for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Serve immediately.



Christmas Cookies and Icing

Cookies



Sugar cookies 　　

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt　
　In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Gingerbread Men

5-5 ½ cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 cup molasses
1 teaspoon vanilla extract
　
　 Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.)


Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week.
Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.

 

(For this part I highly recommend small children and great friends)

Christmas cookie icing

　

1 cup powdered sugar  

2 teaspoons milk

2 teaspoons light corn syrup

1/4 teaspoon almond extract

  assorted food coloring.

　

Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

 

 

　

Maw's Cornbread Dressing

Maw's Cornbread Dressing

　
　
6 cups cornbread crumbs
2 cups biscuit crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoons poultry seasoning
1 tablespoon ground sage
1/2 cup butter or margarine
1 medium onion, finely chopped
1/2 cup water
2 cups broth
1/2 cup vegetable oil
3 eggs, slightly beaten
　
Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion and water in saucepan. Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs.(This is a good time to taste it. You may need to add more sage or poultry seasoning. You want it to taste a little strong or you won’t taste it at all after it’s cooked) Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350 degrees about 35-40 minutes or until golden brown. (Adjust pan size and baking time accordingly. As you can see I use a bigger pan because Hubby like his thin)Yield 15 servings.


In the mood for Thanksgiving like food with out all the work? Try this...

Boil some chicken, white or dark meat, whatever you prefer. If it's has bones pick it off the bone. If not just shred it. Take the water you boiled your chicken in and season it with butter, poultry seasoning, salt and pepper and use it as the broth the dressing recipe calls for. Add shredded chicken to the dressing mixture before baking. Serve with veggie of your choice and cranberry sauce. This should hold you over until Turkey Day.

Dirt Cake

Dirt Cake

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 small container frozen whipped topping, thawed
32 ounces Oreos ( I think this is 2 packs, check weight when you buy)
　

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.


Of course this is cooler if you put it in little flower pots and put a little shovel and maybe a silk flower in it but in this house that's all just a waste. They are happy with the big bowl and a spoon.

Sausage Cheese Biscuits

Sausage Cheese Biscuits

3 cups self-rising flour
1/2 cup butter
1 lb. breakfast sausage, crumbled, cooked and cooled
1 1/2-2 cups shredded cheese
1 cup milk (adjust as needed)

Preheat oven to 400.
In large bowl cut the butter into the flour with a pastry blender or fork until mixture is crumbly.
Stir in sausage, cheese and just enough milk to make the dough come together without getting sticky.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake in preheated oven 12-18 minutes or until golden grown.

Nancy's Red Velvet Cake

Nancy's Red Velvet Cake

CAKE

 

1.5 cups sugar

1.5 cups oil

1 teaspoon vinegar

3 teaspoons red food coloring

2 eggs

1 teaspoon cocoa

2.5 cups flour

1 cup buttermilk

 

Spray and flour pans! Mix sugar, eggs, oil, and buttermilk together, add vinegar, cocoa, red food coloring and flour. bake at 350 for 35 minutes. (These directions are for a 13x9 but you can do 2 round pans just adjust the cooking time)

Completely cool cake

 

 

ICING

 

1 box powdered sugar

1 stick real butter

1 8 oz. pack cream cheese

1 cup pecans (optional but usually expected)

 

Let butter and cream cheese sit out until reached room temp. Mix together butter, cheese and sugar until well blended. ( it will look like frosting) Spread on cooled cake. Place nuts on top.

 

Mrs. Bea's Mac and Cheese

Mrs. Bea's Mac and Cheese



1 - 16 oz. Elbow Macaroni Noodles
1 - Can Evaporated Milk
1 - Stick Butter
2 - Cans Cheddar Cheese Soup
2 - Cups Milk
½ large block Velveeta, cubed
1 bag of shredded cheese (your preferred flavor)
Salt and Pepper to Taste
　
　
Cook macaroni for 7 to 10 minutes, drain.
Spray crockpot with non stick spray.
Mix all ingredients except for the shredded cheese into crock-pot.
Top with shredded cheese.
Cook on low for 3 hours, Stir occasionally during cooking or it will brown on the bottom.
Stir before serving.

Rachael Ray's Oozy Bread

Rachael Ray's Oozy Bread

(warning: this is SWEET but hey, ya only live once)

1 package bacon
1 8 oz. jar maple syrup
1 stick butter
1 can (8 count) homestyle biscuits

Cook bacon to crispy and crumble
Place small pot over medium heat and add syrup and butter (Do not bring to a boil) Heat until butter is melted, turn heat off and reserve.

Butter or spray  loaf pan. Pour a couple tablespoons of sauce in the bottom. Layer 3 biscuits in bottom of pan, Tear up one of the biscuits and fill in spaces with the pieces
Sprinkle 1/2 of reserves bacon on top of biscuits and top with 1/2 cup of sauce

Place remaining biscuits (4) on top ans bacon on top of that. Cover with remaining syrup mixture and bake 375 for 25-30 minutes
Remove and immediately turn over onto a serving dish.

Caramel Apple Pie Dump Cake

Caramel Apple Pie Dump Cake



1 (18oz) box butter recipe cake mix
Comstock Caramel apple pie filling
1 (15oz) can fried apples
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon sugar
¾ cup butter
1 cup chopped pecans (optional)
Caramel ice cream topping
Vanilla ice cream (optional)
　
　
Preheat oven to 350 degrees
Pour pie filling and fried apples in a 13x9” pan and spread evenly
Sprinkle apples with spices and sugar
Pour dry cake mix over spices
Drizzle with caramel topping
Dot with butter
Sprinkle with nuts
Bake 45 minutes - 1hour, until cake is brown and bubbling on sides
Serve warm with ice cream and drizzled with caramel topping

Strawberry Cream Cake

Strawberry Cream Cake

1 box French vanilla cake mix
8 ounces cream cheese
1/2 pint heavy whipping cream
1 1/2 cups powdered sugar
1 box Danish Dessert (or make your own using recipe below)
1-11/2 pounds Chopped fresh strawberries


1. Bake the cake (according to box or recipe directions) in size of baking pan desired. If you desire a higher topping to cake ratio, bake the cake in a greased jelly roll pan at 350 degrees Fahrenheit for approximately 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let cool completely.
2. Mix together the cream cheese, heavy whipping cream, and powdered sugar in a mixing bowl until creamy and smooth.
3. In a separate bowl, prepare the Danish Dessert according to box directions.
4. Spread the cream cheese mixture on top of the cooled white cake. Then top with the Danish Dessert. Finish by topping the cake with the fresh cut strawberries.
　
Danish Dessert
1 c. sugar
2 heaping T. cornstarch
1 pkg unsweetened strawberry Kool-Aid
Mix these three item with a fork until well blended. Put in a sauce pan and add 2 c. cold water. Cook until desired thickness. Let Cool.
***After making this Danish Dessert not knowing what to expect it came out like the “strawberry glaze” stuff that you get in the produce section close to the strawberries and little round cakes.***
***Store in fridge***

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Peanut Butter Balls

2 cups creamy peanut butter

1/4 cup unsalted butter, room temperature

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces semi sweet chocolate chips

2 tablespoons shortening

 

 

Line a baking sheet with waxed paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds).

Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch round balls.

Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water.

Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.

Place the chocolate covered balls back on the baking sheet.

When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set.

Store in an airtight container for up to two weeks. 

 

The Best Chocolate Chip Cookies Ever

 

The Best Chocolate Chip Cookies Ever

 

3/4 cup butter flavor Crisco

1 1/4 cup brown sugar

2 teaspoons vanilla

1 cup pecan pieces; optional

1 egg

2 cups self rising flour

1 cup chocolate chips

Preheat oven to  375°F

Combine shortening, sugar, milk and vanilla in large bowl

Beat in egg.

Slowly add flour to creamed mixture until just blended.

Fold in chocolate chips and pecans.

Drop rounded tablespoonfuls onto ungreased cookie sheet about 3 inches apart.

Bake 8-10 minutes. (Do not over bake)

Cool 2 minutes on pan before moving to wire rack to cool completely.

Enjoy!

Chicken-Parmesan Bundles

 

Chicken-Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.)  Cream Cheese, softened

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

spaghetti sauce, heated

desired amount of spaghetti noodles

Heat oven to 375ºF.
Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 min. or until chicken is done (165ºF). 

Cook pasta while chicken is baking

To Serve Remove and discard toothpicks, if using. Serve chicken with spaghetti and top both with spaghetti sauce and remaining mozzarella.