Chicken and Rice...

One of my favorite recipes growing up... I don't have a picture but it's really good! Chicken & Rice

1 1/4 cup of Rice
3 cans of cream of mushroom soup (10 oz)
1 or 1-1/2 cubes margarine
1/2 cup onions or 1/4 cup dried
Garlic, salt & pepper

Bake @ 250 or 275 degrees for 3 hours.

It's a great meal to throw in the over and your way out the door for church and then when you get home it's done! :)

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

Cream together until fluffy1 (8 oz) Cream Cheese
1 cup powdered sugar

1 1/2 cups cool whip (fold in with cream cheese mixture)

Put in a graham cracker crust and put a can of Cherry Pie filling over the top!

OREO & Fudge Ice Cream Cake

OREO & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer

Mini Fruit Pizza

MINI FRUIT PIZZA'S

Yummy and so much easier to make than the big ones! Just use the same recipe as this one and then cute the cookie roll into individual cookies! I'm all about easy and it still looks nice!

Fruit Pizza

Fruit Pizza recipe is:

1 roll of store bought sugar cookies rolled out into a circle. The spread is 1 - 8 oz pkg of cream cheese, 1 cup of powdered sugar and 1 - 8oz. container of cool-whip! Then whatever kind of fruit you want!

Cinnamon Rolls & FROSTING!

Never Fail Rolls

2 TBLS Dry yeast ½ cup sugar
¼ cup warm water 2 tsp. salt
2 cups warm water 2 eggs, beaten
½ cup butter, melted 6 cups flour


Mix yeast with ¼ cup warm water. In separate bowl (kitchen aid) combine 2 cups warm water, sugar, salt, and eggs and mix. Add yeast. Add flour to other ingredients and beat vigorously to a soft dough. Let rise ½ hour. Can be placed in fridge for 2 or more hours. Dough can stay in fridge up to 2-3 days. Roll out with quite a bit of flour. Cut into desired shape and dip in butter. Arrange on cookie sheet. Let rise 1-2 hours. Bake at 425 for 12-15 min.

*For Cinnamon Rolls*
Add a ½ tsp. lemon in the dough (optional).

1/3 cup butter, melted 1 cup brown sugar
½ cup raisins 2 tsp. cinnamon

Roll into a rectangle and spread melted butter over dough. Sprinkle with brown sugar, cinnamon, and raisins. Roll like a jelly roll and cut with a string 1” wide. Place on
buttered cookie sheet ½ inch apart. Let rise 1 hr. then bake at 350 for 15 minutes.

I do everything in the Kitchen Aid and I don't let it rise for that first 1/2 hour I just roll it right out and then let it rise for any hour as the cinnamon rolls. Then bake it! :) I'm all for easy and it works GREAT!

FROSTING
1 cube butter softened
1 package of cream cheese
2 cups of powdered sugar
1 tsp. vanilla

Beat butter and cheese to a pulp, add sugar and vanilla and stir until frosting.

Ann's Quick Corn Bread Deep-dish Pizza

Ann’s Quick Corn Bread Deep-dish Pizza

Ingredients

Crust:
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan

Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded

1. Heat the oven to 375 degrees. Grease a 9x13 inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what’s called for in the package directions.) Add the Parmesan, and then spread the batter evenly across the bottom of the pan.

2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.

3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.

P.S. I didn’t have any onion or garlic so I just added dried onion with my sausage when I cooked it and then added garlic salt, pepper and oregano with the spaghetti sauce when I heated it up. It still turned out really good. The kids all loved it.

Stove Top One-Dish Chicken Bake

Stove Top One-Dish Chicken Bake

6 oz. Stove Top stuffing mix
4 boneless, skinless chicken breast fillets (cut into bite size)
1 can cream of mushroom soup (I also add 1/2 can milk)
1/3 C. sour cream (I add more because it is to dry for me)

Mix contents of stuffing mix pouch and 1 1/2 cups water; set asidePlace chicken in cake pan or 2-quart casserole. Mix soup and sour cream Pour over chicken. Top with stuffing Bake 350 degrees for 35-40 minutes or until chicken is cooked through.This is very good! Enjoy...

MY VERSION:

Chicken Stuffing Casserole

2 pkg's of stuffing
2 cans of cream of chicken soup
1 small container of sour cream
1-2 lbs of chicken depending on how much you like

Follow the instruction on the box of stuffing. Cube up your cooked chicken. Put the soup & sour cream in a sauce pan and heat it up. Add your chicken & stuffing while it's still hot.
Voila! You're done.

I like to boil my chicken (make sure to add salt to it though so it doesn't taste gamie) while it's still frozen cause I'm lazy and hate defrosting or don't think about making it until it's dinner time and don't want to take an extra 20 minutes to defrost it. It's very good.

Pretzel Salad or Dessert

Pretzel Salad or Dessert

Crust:

2 cups crushed pretzels

3 Tablespoons sugar

3/4 cup melted butter

Mix and press into a 9x13 pan. Bake for 5 minutes @ 400 degree's.

Center:

8 oz Cream Cheese

1 cup sugar

1 (20 oz) can crushed pineapple, drained

Mix together. Fold in 8 oz. cool whip. Spread over cooled crust.

Top:

1 Large pkg. Raspberry Jello

2 cups boiling water

1 cup frozen raspberries

Partially set Jello mixture. Spread over cream mixture. Chill.

***I used blackberries because that's what I had in the freezer and I used black cherry jello because that's what I had. I think it's very versatile and you could use whatever you want. The pretzel crust is YUMMY as is the middle filling....

IT'S TO DIE FOR!!! :)

Cheese Biscuits

Cheese Biscuits

from the Better Homes and Gardens Cook Book

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup shortening, margarine, or butter

1/2 cup shredded cheddar cheese

2/3 cup milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine or butter till mixture resembles coarse crumbs. Add cheese. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. But with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden brown. Serve warm. Makes 10.

I never use the cream of tarter and it still works really well!

White Chip Lemon Bars

White Chip Lemon Bars

1 1/4 cups all-purpose flour, divided
1 cup granulated sugar, divided
1/3 cup butter or margarine, softened
3/4 cup HERSHEY'S Premier White Chips
2 eggs, slightly beaten
1/4 cup lemon juice2 teaspoons freshly grated lemon peelPowdered sugar

1. Heat oven to 350 degrees.

2. In medium bowl, stir together 1 cup flour and 1/4 cup granulated sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan.

3. Bake 15 minutes or until lightly browned. Remove from oven; sprinkle white chips over crust.

4. In medium bowl, stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar, carefully pour over chips and crust.

5. Bake 15 minutes or until set. Cool slightly in pan or wire rack; sift with powdered sugar. Cool completely in pan on wire rack; cut into bars.

Makes about 36 bars

The only thing that I change is, I don't use the lemon peel because I've never had any luck using it before. I'm sure I must be doing something wrong but none the less I just leave it out... and of course you don't have to use the Hershey's chips that's just what the recipe says.

Best-ever Cowboy Cookies

Best-ever Cowboy Cookies

Ingredients

2 cups old-fashioned rolled oats

1 cup packed light brown sugar

2 cups flour

2/3 cup sugar

¾ teaspoon baking soda

2 eggs, at room temperature

½ teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

2 cups semisweet chocolate chips

1/8 teaspoon cinnamon

1 cup chopped walnuts

1 cup (2 sticks) unsalted butter, softened

Step 1 In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.

Step 2 In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1 & ½ minutes. Blend in the vanilla extract.

Step 3 Using a wooden spoon, stir the dry mixture into the butter mixture on half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.

Step 4 Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.

Step 5 Using a scant ¼ cup per cookie (a cookie scoop comes in handy for measuring), shape the dough into balls and place them on the sheet about 2 inches apart.

Step 6 Use your fingertips to flatten each ball to 1/3 inch thick. Back the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they’re done, the cookies should be very lightly browned and still look moist. Don’t over bake them.

Step 7 Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.

CUSTOMIZINGCoconut Cowboy CookiesI cup of flaked sweetened coconut, 2 cups of chocolate chips and 1 cup of chopped walnuts.Cranberry White Chocolate Cowboy Cookies1 cup each of white chocolate chips and dried, sweetened cranberries.Peanut Butter Cowboy Cookies2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.

It was really good with coconut & pecans! I still want to try it with peanut butter & Chocolate chips!!!

Southwest Chicken Wraps

Southwest Chicken Wraps

Ingredients

Serves 4

3 cups chopped cooked chicken

8 ounces picante sauce (I used mild)
1 1/2 teaspoon chili powder (I used mild)

½ teaspoon garlic powder

1 cup shredded Cheddar cheese, divided

1 (14 ½ ounce) can black beans, drained

8 flour tortillas

1 medium tomato

1 cup shredded lettuce

2 tablespoons chopped green onions

½ cup guacamole

½ cup sour cream1 teaspoon chopped fresh cilantro

****EDITED, I didn't use cilantro. I'm not a fan of it so i'm not sure how it tastes with it in there.****

1. Combine chicken, picante sauce, chili powder and garlic powder in a large skillet and mix well. Cook over medium heat until heated through, about 3 minutes. Remove from heat.

2. Add ¾ cup Cheddar and beans to chicken mixture and mix well.

3. Wrap flour tortillas in a kitchen towel microwave on HIGH for 1 minute.

4. Spoon equal portions of the chicken mixture onto each warm tortilla.

5. Chop the tomato. Top chicken mixture with remaining Cheddar, lettuce, tomato, green onions, guacamole, sour cream and cilantro. Roll to enclose filling.

Serve immediately.

VARIATION

For a delicious meatless meal, replace the chicken with refried beans or red kidney beans, then add grilled peppers and onions and sliced black olives to the filling.

Hershey's Best Loved Chocolate Cheesecake

Hershey’s Best Loved Chocolate Cheesecake

Ingredients

Quick Chocolate Crumb Crust (recipe follows)

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

Makes 12 servings

1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees.

2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

3. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.

Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Quick Chocolate Crumb Crust:

Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.

Makes 1 (9-inch) crust. (I didn't have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren't as thick. Also it doesn't take quite as much time to cook either.)

Quick Chocolate Drizzle:

Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.

Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Bourbon Chicken

Bourbon Chicken (Mel's version)

Ingredients:

2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

2 tablespoons of minced garlic

1/2 teaspoon ginger

1/4 teaspoon cayenne pepper

1/2 cup apple juice

2/3 cup light brown sugar

4 tablespoons ketchup

2 1/2 tablespoon cider vinegar

1 cup water

2/3 cup soy sauce

1/2 cup cornstarch mixed with 1/2 cup of water

Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Mix remaining ingredients (except cornstarch mix) in a medium size sauce pan, heating over medium heat until well mixed and dissolved. Add to chicken and add cornstarch mixture, bring to a hard boil. Reduce heat and simmer for 20 minutes. Stir half way through. Serve over hot rice and ENJOY. Serve over hot rice.

Hot Chocolate Mix

Hot Chocolate Mix

1 (25.6 oz) pkg. instant nonfat dry milk (10 2/3 cups)

1 (6 oz) jar powdered non-dairy creamer (it’s extra yummy if you use a flavor like carmel or vanilla)

2 cups powdered sugar

1 (16 oz) can instant chocolate dry mix (like nestle quik or whatever)

Combine all. Mix well. Put in air tight container. Label. Store in a cool, dry place. Makes about 17 cups of Hot Cocoa.

3 Tablespoons to 1 cup of Water (unless you like it a little extra chocolaty then just add a little more)…

Libby's Pumpkin Roll

Libby’s Pumpkin Roll YUMMMMMM

Cake:

Filling:

Powdered sugar

1 pkg. (8 oz) cream cheese, softened

3/4 cup all-purpose flour

1 cup sifted powdered sugar

1/2 tsp baking powder

6 Tbsp. butter or margarine, softened

1/2 tsp baking soda

1 tsp. vanilla extract

1/2 tsp ground cinnamon

Powdered sugar

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S 100% Pure Pumpkin

1 cup chopped walnuts (optional)

FOR CAKE:

PREHEAT oven to 375 degrees. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE: flour, baking powder, baking soda, cinnamon, cloves & salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, powdered sugar, butter & vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. If desired.Looking to make more than 1 pumpkin roll? The above recipe can easily be doubled (tripling is not recommended). Once doubled, 2 1/2 cups cake batter will be needed for each prepared jelly-roll pan; 1 3/4 cups filling for each roll. Bake time remains the same.

Potato SOUP

Potato SOUP

This is Joe's mom's recipe it's soooo good. My kids LOVE it and it's so easy to make. I like it with hamburger in it as long as the grease is drained really well. I don't use a recipe really for this it's just peel a bunch of potatoes until the large pot is 1/2 to 3/4 full and then boil in salted water until soft. Drain. Put milk in the pot that you boiled the potatoes in. I fill the pot about 1/3 to 1/2 way with milk and then add a cornstarch slurry, about 1/2 cup of cornstarch and then 1/2 cup water until mixed. Bring to an "almost" boil and then add a bunch of cheese (Colby is the best for the nice creamy texture, medium cheddar taste good but the texture isn't smooth)!!! I usually add like 1 lb or 1 1/2 lbs... When it's completely melted add your seasoned cooked ground beef (or you can leave it out) and potatoes. It's also really good with broccoli... Stir together and serve. We love it in bread bowls. YUMMY. I usually do all of the cooking on medium-high because I am very impatient but I have to continually stir it so that it doesn't scorch.

Dipped Marshmallows

The ALL time EASIEST Candy Dipped Marshmallows I stole from Melissa they are soooo yummy and sooo easy. Melissa's look so much more professional than mine. I couldn't get them to look as good. But even dipped half way still tastes really good and doesn't take very long.

Emma had a blast dipping. I used the coconut, strawberry, holiday shape marshmallows and pretzels. I found that microwaving the chocolate to melt it was not very effective and much fasting on the stove top. The almond bark stuff dried much faster than chocolate chips. Oh and the sprinkles give the chocolate and little extra spunk and look awesome. Although I found if I put them on too early they melted and if I put them on too late they wouldn't stick! Probably more than you all wanted to know but there you go.

Best Ever Farm House Sugar Cookies

Best Ever Farm House Sugar Cookies

Rachel's Recipe

1 cup shortening
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 1/2-5 cups flour

Cream together shortening & sugar. Add eggs 1 at a time, continue to beat. Add sour cream & vanilla, then sift together dry ingredients. Add both mixtures together and roll out to about 1/4" thick cut into shapes and bake at 350 for 10 minutes Should be soft and light colored. Cool and frost after baking.

Lisa's Frosting:
3/4 cup shortening - Crisco only
1 stick butter softened
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla
1 tsp lemon or almond extract
food coloring if desired

Mix all together in mixer and beat till fluffy. Beat for about 5+ minutes on high in Kitchen Aid makes it really fluffy. Stores well in seal tight container in refrigerator.

Cornflake Dessert

Cornflake Dessert
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
1 tsp vanilla
6 cups cornflakes

Boil sugar and Karo syrup for 1 minute. Take off and add peanut butter stir until completely melted. Add vanilla and stir then add cornflakes. Poor onto wax paper thin out and tear apart when cool (don't wait till it's completely cool though. It's easier if it's still a tiny bit warm so it won't stick).

Cherry Cheese Cups

Cherry Cheese Cups

2 (8 oz) pkg. cream cheese, softened (3-8 oz pkg's)
3/4 cup sugar (1 1/4 + 1/8 cup)
2 eggs (3 eggs)
1 Tablespoon lemon juice (1 1/2 Tblsp's)
1 tsp. vanilla (1 1/2 tsp's.)
24 vanilla wafers (same)
1 can cherry pie filling (same)

Beat together all ingredients except wafers and filling. Place wafers in paper lined muffin pans. Fill 2/3 full of cheese mixture. Bake for 15 to 20 minutes in a 375 degree oven. Spoon on cherry filling and refrigerate before serving.
Yield 24 cupcakes

I've noticed over the years that these don't make 24 like it says it should it seems like at one time it did but I think they don't make the vanilla wafers as big as they used to so it takes more filling to make it look right. So I do 1 1/2 recipes to make 24 and it's perfect. This is the original recipe and I'll put in red what I do to make 24 nicely filled cups! :)

Almond Joy

Almond Joy

MIX:
1 stick melted butter
1 can Sweet Condensed Milk
1 lb. Confectioners sugar
2 (14 oz) pkg flaked coconut

Place mixture on a cookie sheet and put in the refrigerator for at least one hour. Then cut and dip in 18 oz pkg. chocolate chips or white chocolate chips or white or chocolate almond bark!
This year I plan on just refrigerating it in the bowl until it's firmer and then trying to shape it into balls or something. Adding almonds on top before dipping sounds oh so splendid as well...

Amish White Bread

Amish White Bread

INGREDIENTS:·

2 cups warm water (110 degrees F/45 degrees C)·

2/3 cup white sugar·

1 1/2 tablespoons active dry yeast·

1 1/2 teaspoons salt·

1/4 cup vegetable oil·

6 cups bread flour

DIRECTIONS:In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.Bake at 350 degrees F (175 degrees C) for 30 minutes.This is such an easy recipe I do it all in my kitchen aid mixer. Even the water/sugar/yeast part... Then after I let the mixer knead it for a little bit I take it out and give it a little knead by hand and then put it in the oiled bowl. SOOOO easy.

If you're making them as rolls bake for 15 minutes!

Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter or margarine, softened

¾ cup sugar

2 eggs

1 can (5 ounces) evaporated milk

1 teaspoon vanilla extract

2 cups mashed, cooked butternut squash

Topping:

½ cup crisp rice cereal

¼ cup packed brown sugar

½ cup chopped pecans

2 tablespoons butter or margarine, melted

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11” x 7” x 2” baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.Yield: 6-8 servings

Just a side note I doubled the topping and it was really good. I think that’s one of the best parts of the whole recipe!!! Oh and to cook your squash you can do it in the microwave. Cut your squash in half lengthwise, scrape out the insides and make sure to get all the strings out. Cover squash tightly with plastic wrap. Place in the microwave and cook on high for 10 minutes or until tender. Let sit for 5 to 10 minutes and then scrape out the insides and mash it up! Just be careful when you take off the plastic wrap!

Death by Chocolate III

Death by Chocolate III

INGREDIENTS

1 (19.8 ounce) package brownie mix (I used a triple fudge chunk flavor)

2 (3.9 ounce) package instant chocolate pudding mix

2 (8 ounce) container frozen whipped topping, thawed

3 (1.5 ounce) bar chocolate candy (I used crushed up Heath Bar...yummy!)

DIRECTIONS1. Prepare brownie mix according to package directions and cool completely. Let cool.2. Mix pudding according to package directions.3. In a glass punch bowl, layer the following in order: 1/2 of the brownies, crumbled; half of the pudding and one of the 8 ounce container of whipped topping. Repeat layers. Save the last toffee bar to crumble and sprinkle on top before serving.4. Refrigerate. Best if made the day before you serve it.

Bisquick Biscuits with CHEESE

BISQUICK Biscuits

2 cups of bisquick
2/3 cup milk
1 cup of cheese

Then I rolled them out and cut them into hearts! The kids loved the shapes. Bake at 450 for 8-10 minutes and then melt a little bit of butter I did 4 tablespoons and add a little bit of garlic salt, drizzle over hot biscuit. Yum!

Sour Cream Enchiladas

Sour Cream Enchiladas

2 cans Creamy Chicken Soup

1 pt Sour Cream

1 lb. Shredded Sharp Cheddar Cheese

1 Sm Onion chopped

1 (4 oz) Can chopped Grn Chilies

1 (4 oz) Can sliced Olives

2 Cups Cooked Cutup Chicken

8-10 Flour Tortillas

Combined all ingredients in large bowl (except the tortillas) Set aside a small bowl of mixture. Spoon 2 tbsp mixture into a flour tortillas & roll then place into 9X13 pan. Cover the tortillas with the small bowl of mixture and top with additional cheese and salsa. Bake at 350 degrees for about 45 minutes.

Italian Chicken Sticks

Italian Chicken Sticks

(Source: Food Network - Paula Deen)

1 cup seasoned bread crumbs

1/2 cup freshly grated Parmesan

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

Pinch ground red pepper

8 boneless chicken breast halves, cut into 1/2-inch strips

1/2 cup (1 stick) melted butter

Marinara sauce or honey mustard, for dipping

Preheat the oven to 400 degrees F. In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

KFC Cole Slaw

KFC Cole Slaw
(Source: RecipeLink.com)

Ingredients
8 c finely chopped cabbage (1 head)
1/4 c shredded carrot (1 med) **I used more than a 1/4 cup**
1/3 c sugar
1/2 tsp salt
1/8 tsp pepper
1/4 c milk
1/4 c buttermilk
1/2 c mayonnaise
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice

Directions:

*Be sure cabbage and carrots are chopped into very fine pieces* Combine sugar, salt, pepper, milk, buttermilk, mayonnaise, vinegar, and lemon juice and whisk until smooth*Add the carrots and cabbage to the liquids; mix well *Cover and refrigerate at least 2 hours before serving - (this time is vital for the best flavor)

Granny Greenup's Rockin Rolls

Granny Greenup's Rockin Rolls

byMelanie Jurgens

Ingredients:

6 cups of all-purpose flour

1/2 shortening

1/4 cup water

1 Tablespoon of salt

2 eggs (beaten)

2 cups of cold water

1 & 2/3 pkg of yeast or 1 & 1/2 Tablespoons of yeast

1/2 cup of sugar

Sift 6 cups of flour into large bowl & set aside. (I didn't do this. I just added it into my kitchen aid after everything else was mixed) Combine shortening, 1/4 cup water, salt, sugar & heat till shortening is melted, remove from heat & add 2 cups of cold water to cool down. Add yeast & 2 beaten eggs & stir till smooth. Make hole in flour & pour in half of liquid stirring from inside out. (again I didn't do this I just added it into the kitchen aid) Add remaining liquid & stir till combined. Cover with towel & set aside 1-2 hrs. Until doubled in size. Knead until together & roll till 1/2 inch thick. Cut into 3 inch squares and place on pan 1/4 inch apart. Cover & let sit for another 1-2 hours. Bake @ 350 for 15 minutes, remove from oven & brush with melted butter. Bake an additional 5 minutes until golden brown.These were very light and airy so good!

Slow Cooker Creamy Potato Soup

Slow cooker creamy potato soup

6 slices of bacon cut into pieces

1 onion finely chopped

2 cans chicken broth

2 cups water

5 large potatoes diced (I left mine pretty big so they wouldn't get too soft)

1/2 tsp salt

1/2 tsp ground white pepper

2 cups half and half (I used fat free! Still tasted great)

1/2 cup flour

1 can (12 oz) evaporated milk

Place bacon and onion in large skillet. Cook over medium-high heat until bacon is evenly browned and onions are soft. Drain off grease.Transfer the bacon and onion to a slow cooker and stir in chicken broth, water, potatoes, salt and pepper. cover and cook on low 6-7 hours stirring occasionally. (I think that you could totally go with 5 hours and be okay too.)In a small bowl whisk together the half and half and flour. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes before serving.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

MIX:

2 cups boned chicken cut in pieces (I just use chicken breasts)

2 bags broccoli frozen or fresh but to equal 2 boxes/bags (pre-cook until slightly tender, drain of moisture). I just added it in frozen last night and it worked great it wasn't mushy and it wasn't hard either!

Combine together:
2 cups cream/chicken soup undiluted
1 cup mayonnaise
3/4 cup cheese grated
3 full tablespoons lemon juice (I put in about 5 TBLP and it gives it a little more tang that we really like)

Add chicken & broccoli and stir until well coated. Put in 9x13 pan. Top with buttered bread cubed up. Heat uncovered till it starts to bubble. About 30 minutes until crumbs get a little crunchy. 350 degrees

We put this over Pasta it tastes great and helps to make it go further!

Celebration Chicken Fruit Salad

***update… I’ve been making this with celery and pinup for the past several years and it’s wonderful!!! ☺️ 

Celebration Chicken Fruit Salad

4 cups (12oz) uncooked large shell macaroni
6 cups cubed cooked chicken
1/4 cup finely chopped onion
2 cups mandarin oranges, drained
1 cup slivered almonds, toasted
1 1/2 cups whipping cream, whipped
1 tsp. salt
3 cups sliced celery
3 cups green grapes
2 cups mayonnaise

Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water. In very large bowl, combine all ingredients except whipping cream. Cover; refrigerate 3 hours to blend flavors. Just before serving, fold in whipped cream. Serves 20 (1-cup) servings.

♥ To toast almonds, spread almonds evenly on cookie sheet; bake at 375 degrees for 5-10 minutes. Until light golden brown. The flavor is really enhanced by toasting the almonds. It tastes MUCH better if it's done! :) I choose not to use celery it's just not my favorite and I don't care for onions either so I leave them out as well. But I still like it when my mom makes it with them... Weird I know!

Pan Baked Potatoes

Pan Baked Potatoes

2 to 2 1/2 pounds red potatoes, scrubbed & cut into pieces (russet work well also) Boil for 5 minutes in salted water.

In small bowl mix:

1/4 cup olive oil

4 cloves of garlic (I just use garlic salt since you need salt too)

1 tablespoon thyme or 2 tsp. ground peppersalt

2 tsp ground Italian seasoning

Spread potato chunks onto a cookie sheet and drizzle olive oil mixture over top. Bake in 375 degree oven for 25 minutes or until slightly browned. Stir often to spread dressing

Easy, Lazy Man's Stroganoff

Easy, Lazy Man's Stroganoff

1 pkg of egg noodles
2 can's cream of mushroom soup
1 16 oz container of sour cream
1 lb of hamburger

Cook noodles according to pkg. Cook up the hamburger and drain fat. Add in soup, sour cream & noodles. If you have some mushrooms (fresh or canned) you can add those in too. It's fast easy and oh so yummy!

Layered Pudding Dessert

Layered Pudding Dessert

Mix like pie dough. (I used my kitchen aid for this too)

1 cup chopped nuts (My mom always used walnuts and I have too but Joe hates walnuts so this time I tried it with Pecans and it was really good)

1 cup flour

1 cube margarine ♥ don't melt just soften a little ♥ (I don't use the plastic just regular old butter) :)
1 tsp sugar

Press into 9x13 pan. Bake @ 350 degrees for 20 to 25 minutes. COOL.

Cream together:

8 oz cream cheese and 3/4 cup sugar.

Fold in 8 oz cool whip. (I just used my kitchen aid for all of this and then when I added the cool whip I just used a really slow speed)

Spread over cooled crust.

Mix large instant vanilla pudding. ♥ slant 3 cups of milk ♥ Pour over cream cheese. Mix 2 small pkgs pistachio or chocolate pudding with ♥ slant 4 cups of milk ♥ you will have 3/4 cup left over. Pour chocolate/pistachio over vanilla pudding. (I didn't have 2 small pkg so I used 1 large and didn't have any left over worked great!) Then spread on cool whip (8 oz) covering with generous layer of coconut or chopped nuts or shaved chocolate. Refrigerate at least 1 or 2 hours. Softens if left out!

One of the Elders mom's used to make this recipe too and she never put coconut on it so it's very versatile you can pretty much do what ever you want for the topping!

Spaghetti Pie

Spaghetti Pie

Makes 9 inch pie

6 oz. spaghetti
2 Tablespoons butter
1/3 grated Parmesan cheese (I have used Parmesan in the can stuff instead and it's still good)
2 well beaten eggs
1 pound ground beef
1/2 cup chopped green pepper
1 (8 oz) can tomatoes, cut up (I don't cut them up I just pull them apart with my fingers)
1 (6 oz) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
1/2 cup shredded mozzarella (2 oz)
some cottage cheese

Cook the spaghetti according to package directions; drain (should have about 3 cups of spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. (I just use cooking spray) Spread cottage cheese over bottom of spaghetti crust. In skillet cook ground beef, onion & green pepper until vegetables are tender and meat is browned. (not a fan of green peppers so I leave them out) Drain off excess fat stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. (I usually just add all the spices in while browning the burger and I'm sure that you could just use a spaghetti sauce if you wanted to? Haven't tried it but if it's a thicker brand I think that it would work just fine.) Turn meat into spaghetti crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle cheese over top. Bake 5 minutes more.

Brownies

Brownies
In small bowl mix together and then set aside:
2 cups sugar
2 cups flour
1/2 tsp salt
1/2 tsp baking soda

In saucepan combine and heat until 1st bubble appears:
2 cubes margarine
3 1/2 Tablespoons cocoa
1 cup water

Remove from heat & with electric beater; Mix in 1/2 cup buttermilk, flour mixture & 2 eggs. Pour into greased & floured pan 12x18 pan. Bake @ 350 for 20 minutes.

FROSTING:
In same saucepan put 1 cube of butter, 3 1/2 Tablespoons cocoa, 1/3 cup regular milk. Heat until 1st bubble appears. Remove from heat, beat in 1 lb. pkg powdered sugar, 1 tsp vanilla, 1 cup chopped nuts. Spread on brownies while hot.

Almonds are really good with this but taste better when toasted you can toast then for 10 minutes at 350 degrees. We've also made it with Pecans and walnuts and all are good. :)
When I do mine I just put all the dry ingredients in my kitchen aid and then after it's heated up to that 1st bubble I start the mixer and then pour in the liquid parts! It works great!

Quick Chicken and Dumplings

Quick Chicken and Dumplings

Betty Crocker

Prep Time:10 min

Start to Finish:30 min

Makes: 4 servings
1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick® mix

1/3 cup milk

Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. (When I made mine there was no way NOT to drop them directly into the liquid so I just did it anyway and it turned out GREAT so no worries if you can't avoid the liquid)

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.High Altitude (3500-6500 ft) No changes

Sherelle's Bow Tie Pasta

Sherelle's Bow Tie Pasta

For dinner yesterday I made Sherelle's Bow Tie Pasta but changed some stuff out since I didn't have everything! IT WAS SOOOO YUMMY!!!! And it was nice to come home from church and have dinner all ready to go! I love walking into the house and having the smell of dinner hit ya!
You can click her link above and then here is what I did different. I didn't have any bacon so in place of the bacon I used left over ham from Easter dinner! Joe baked it with a brown sugar, curry and other stuff glaze! The ham gave it the best taste EVER! So good. Then I didn't have fresh mushrooms so I used cream of Mushroom soup instead of cream of chicken soup (2 cans rather than 1). I also didn't have swiss cheese so I used medium cheddar! It was so good. The kids loved it as did we! Thanks Sherelle! :)

Fruit Dip

FRUIT DIP
1 - 8 ounce carton of cream cheese
2/3 cup of brown sugar
1/4 cup sugar
1 teaspoon of vanilla
Mix all together and refrigerate until firm.
You can also eat it right after you've made it but it's easier if you let it firm up a bit.

Rice Pudding

RICE PUDDING

All I do is leave the rice in the bowl that I cooked it in then add enough milk to cover the rice plus a little extra (I also added in the extra bit of coconut milk from that cake above or you can also use left over canned milk if you need to use it up as well) add in some sugar and vanilla bring it to a boil and then simmer for about 10 minutes until it thickens up a bit and it's done!!! SO good! You can add raisins also. I didn't have any though. Joe doesn't like the raisins but the kids & I do!