These are really yummy mashed potatoes. The Yukon Gold potatoes make these extra yummy!
Mashed Potatoes
6 to 8 servings
6 medium russet or Yukon Gold Potatoes
coarse salt
3 Tbs milk
1/4 cup sour cream
2 to 4 Tbs buttere
salt and ground black pepper
1. Peel and cut the potatoes into 2 inch chunks. Put them in a large saucepan with salted cold water to cover by 1 inch. Bring to a boil, cover slightly, and cook until they are tender when pierced with a fork, 15 to 20 minutes. Drain completely and cover to keep hot.
2. Heat the milk and butter in a small pan or in a measuring cup in the microwave.
3. With the hot potatoes in the same pan or in a large bowl, mix with an electric mixer on moderate speed or by hand with a potato masher. Add the milk and butter. Season with salt and pepper to taste. Serve immediately.
Monday, February 14, 2011
Spinach Mandarin Salad
2 cups spinach
Romaine Lettuce
1 /3 cup feta cheese
1 small can of mandarin oranges, drained
1/4 cup sliced almonds
Poppy seed dressing
1. Tear spinach and lettuce into pieces and put into a large salad bowl. Add the cheese, mandarin oranges, and almonds.
2. Just before serving, add just enough dressing to moisten the ingredients, annd toss to coat.
You can also use different fruits in place of the mandarin oranges. It is very yummy with strawberries, red seedless grapes, dried cranberries, apples and blueberries.
Romaine Lettuce
1 /3 cup feta cheese
1 small can of mandarin oranges, drained
1/4 cup sliced almonds
Poppy seed dressing
1. Tear spinach and lettuce into pieces and put into a large salad bowl. Add the cheese, mandarin oranges, and almonds.
2. Just before serving, add just enough dressing to moisten the ingredients, annd toss to coat.
You can also use different fruits in place of the mandarin oranges. It is very yummy with strawberries, red seedless grapes, dried cranberries, apples and blueberries.
Sunday, February 13, 2011
Three Cheese Chicken Quesadillas
Another yummy recipe from the Food Nanny.
Three Cheese Chicken Quesadillas
6 servings
1 lb boneless skinless chicken
6 taco size flour tortillas
1 cup shredded cheddar
1/2 cup shredded Monterey Jack
1/2 cup shredded pepper jack
Toppings:
shredded iceburg lettuce
1 avocado, sliced lengthwise
sour cream
salsa
1. Preheat the oven to 400 degrees and grease a rimmed baking sheet.
2. Saute the chicken cut into strips with olive oil and onion. Lay out the tortillas and scoop 1/2 cup of the chicken on one half of each torilla.
3. Combine the cheeses and sprinkle 1/3 cup over the chicken on each tortilla. Fold each tortilla in half, secure it with a toothpick, place on the prepared baking sheet, and bake for 6 to 10 minutes. Carefully turn the quesadillas and bake until barely brown, about 5 minutes. Discard the toothpicks.
4. Cut each quesadilla into three wedges and serve with lettuce, avocado, sour cream, and salsa.
You can make this meatless by using refried beans instead of chicken!
Three Cheese Chicken Quesadillas
6 servings
1 lb boneless skinless chicken
6 taco size flour tortillas
1 cup shredded cheddar
1/2 cup shredded Monterey Jack
1/2 cup shredded pepper jack
Toppings:
shredded iceburg lettuce
1 avocado, sliced lengthwise
sour cream
salsa
1. Preheat the oven to 400 degrees and grease a rimmed baking sheet.
2. Saute the chicken cut into strips with olive oil and onion. Lay out the tortillas and scoop 1/2 cup of the chicken on one half of each torilla.
3. Combine the cheeses and sprinkle 1/3 cup over the chicken on each tortilla. Fold each tortilla in half, secure it with a toothpick, place on the prepared baking sheet, and bake for 6 to 10 minutes. Carefully turn the quesadillas and bake until barely brown, about 5 minutes. Discard the toothpicks.
4. Cut each quesadilla into three wedges and serve with lettuce, avocado, sour cream, and salsa.
You can make this meatless by using refried beans instead of chicken!
Meal Planning
I owe my new found joy of cooking to the Food Nanny.
The great thing about the Food Nanny is that she helps you plan out your meals, and the cookbook is organized by themes. She reccomends that you have a food theme for each day of the week. My kids are really excited about this and got super stoked when looking at our menu for next week! They are excited to help in the kitchen too. Since Nic has decided he either wants to be a baseball player or a chef when he grows up...he is the most excited about helping in the kitchen! We will see how long that lasts.
I printed out the Menu plan from the Food Nanny's website. I went through the cookbook which is organized by these themes and built our menu for the next month.
Then I printed out the shopping list from the Food Nanny site, which is organized by product type, why did I never think to do this before??? That shopping list is what I have been needing for a long time...so much better than my long list of unorganized stuff and having to run all over the store when I get to the bottom of the list and realize I forgot something at the back of the store. (last time I was at the grocery store I had to run back to places I had already been like 3 times! UGH!)
The great thing about the Food Nanny is that she helps you plan out your meals, and the cookbook is organized by themes. She reccomends that you have a food theme for each day of the week. My kids are really excited about this and got super stoked when looking at our menu for next week! They are excited to help in the kitchen too. Since Nic has decided he either wants to be a baseball player or a chef when he grows up...he is the most excited about helping in the kitchen! We will see how long that lasts.
I printed out the Menu plan from the Food Nanny's website. I went through the cookbook which is organized by these themes and built our menu for the next month.
Then I printed out the shopping list from the Food Nanny site, which is organized by product type, why did I never think to do this before??? That shopping list is what I have been needing for a long time...so much better than my long list of unorganized stuff and having to run all over the store when I get to the bottom of the list and realize I forgot something at the back of the store. (last time I was at the grocery store I had to run back to places I had already been like 3 times! UGH!)
Beef and Curly Noodles
I tried this new recipe. It doesn't exactly look pretty...but it sure was YUMMY! Everyone loved it, including my picky eater!
Beef and Curly Noodles
Ingredients: (I loved this cause the ingredients are things I always have in my cabinets!)
1 lb ground beef or ground venison
2 3 oz packages of ramen noodles (I used chicken but expect any flavor would work fine)
1 can diced tomatoes
1 can whole kernel corn
1 cup of water
Heat a large skillet to med-high heat. Crumble the ground meet and brown, stirring frequently.
Drain off grease.
Break up the noodles before opening by crunching them on the counter (careful cause the end might burst)
Stir in the flavor packets from ramen noodles.
Add tomatoes, corn (with their juices).
Add water.
Add broken up noodles to the skillet.
Bring to a boil, then reduve heat to love, cover and simmer for 10 minutes or until noodles are tender.
Stir occasionally to break up any noodle clumps.
Beef and Curly Noodles
Ingredients: (I loved this cause the ingredients are things I always have in my cabinets!)
1 lb ground beef or ground venison
2 3 oz packages of ramen noodles (I used chicken but expect any flavor would work fine)
1 can diced tomatoes
1 can whole kernel corn
1 cup of water
Heat a large skillet to med-high heat. Crumble the ground meet and brown, stirring frequently.
Drain off grease.
Break up the noodles before opening by crunching them on the counter (careful cause the end might burst)
Stir in the flavor packets from ramen noodles.
Add tomatoes, corn (with their juices).
Add water.
Add broken up noodles to the skillet.
Bring to a boil, then reduve heat to love, cover and simmer for 10 minutes or until noodles are tender.
Stir occasionally to break up any noodle clumps.
Eggplant Parmesian
Eggplant Parmesian
2 med eggplants (sliced and fried)
2 cans of Italian tomatoes, drained and coarsely chopped
salt
Mozarella Cheese
Parmesan Cheese (I prefer fresh)
1 1/2 tsp oregano
2 1/2 tsp butter
Preheat the oven to 400 degrees.
Line the bottom of a buttered baking dish with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of mozzarella and a tablespoon or parmesian. Sprinkle a pinch of oregano and cover with another layer of sliced eggplant. Continue building layers of eggplant, tomatoes, cheese until you have used up all the eggplant. The top layer should be eggplant. Sprinkle the remaning parmesian cheese over it and dot with butter. Place in the upper third of the preheated ove.
Bake for 20 minutes. Pull out the pan. Press with the back of a spoon to check if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool before serving. It should not be piping hot.
Note: this is a great dish to prep ahead and refrigerate. It also makes for fabulous leftovers!
2 med eggplants (sliced and fried)
2 cans of Italian tomatoes, drained and coarsely chopped
salt
Mozarella Cheese
Parmesan Cheese (I prefer fresh)
1 1/2 tsp oregano
2 1/2 tsp butter
Preheat the oven to 400 degrees.
Line the bottom of a buttered baking dish with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of mozzarella and a tablespoon or parmesian. Sprinkle a pinch of oregano and cover with another layer of sliced eggplant. Continue building layers of eggplant, tomatoes, cheese until you have used up all the eggplant. The top layer should be eggplant. Sprinkle the remaning parmesian cheese over it and dot with butter. Place in the upper third of the preheated ove.
Bake for 20 minutes. Pull out the pan. Press with the back of a spoon to check if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool before serving. It should not be piping hot.
Note: this is a great dish to prep ahead and refrigerate. It also makes for fabulous leftovers!
Eggplant Lasagna
Eggplant Lasagna
2 med eggplant
1 lb ground chuck
1 lg can tomatoes
1 can tomato paste
1 lg bell peper
1 lg onion
Parmesian Cheese
Mozarella Cheese
3 eggs
1 c flour
1 tbs oregano
olive oil
Slice eggplant 1/4 inch thick and soak in salt water for 15 minutes.
Meanwhile, saute onion and pepper. Add burger and brown. Add tomatoe and paste. Cook until sauce thickens. Add water and season as needed.
I do this assembly line style! Mix flour and oregano in flat dish. Dip eggplant slices into egg and then dredge in the flour mixture. Heat oil in large pan and then
add the slices as go. Lightly brown each side.
Layer sauce, eggplant, parmesian cheese and mozzarella cheese until the pan is full.
Bake at 350 for 40 minutes.
2 med eggplant
1 lb ground chuck
1 lg can tomatoes
1 can tomato paste
1 lg bell peper
1 lg onion
Parmesian Cheese
Mozarella Cheese
3 eggs
1 c flour
1 tbs oregano
olive oil
Slice eggplant 1/4 inch thick and soak in salt water for 15 minutes.
Meanwhile, saute onion and pepper. Add burger and brown. Add tomatoe and paste. Cook until sauce thickens. Add water and season as needed.
I do this assembly line style! Mix flour and oregano in flat dish. Dip eggplant slices into egg and then dredge in the flour mixture. Heat oil in large pan and then
add the slices as go. Lightly brown each side.
Layer sauce, eggplant, parmesian cheese and mozzarella cheese until the pan is full.
Bake at 350 for 40 minutes.
Creamy Ramen Noodles
My kids love Ramen noodles. Here is a new twist that we are loving! Fast and easy is what I love about it!!
Creamy Ramen Noodles
1 (3 ounce) package ramen noodles, any flavor, with seasoning packet
2 cups water
2 tablespoons butter
1/4 cup milk
Directions
Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
Creamy Ramen Noodles
1 (3 ounce) package ramen noodles, any flavor, with seasoning packet
2 cups water
2 tablespoons butter
1/4 cup milk
Directions
Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
Swiss Venison Steak
We love venison, this is a yummy meal!
Swiss Venison Steak
2 lb deer steak (or any steak)
1/2 c flour
1/2 c olive oil
1 med onion chopped
2 carrots chopped
1 jar stewed tomatoes
2 TBS Worcestershire
salt and pepper to taste
Roux= (2 tbsp flour dissolved in 2 tbs melted butter)
Heat oil in skillet. Dredge steak in seasoned flour and brown on both sides slowly over med. heat. Remove meet and set aside.
Add 1 cup water, onion, carrot and worcestershire and stewed tomatoes. Stir while bringing vegetables to a boil. Reduce heat. Add meat. Cover and simmer until meat is tender. Remove meat and carefully place in a serving bowl.
Remove sauce from heat and stir in roux if needed until smooth. Stir constantly, heat to boil over medium heat. Cook until slightly thickened. Taste, adjust seasonings. Pour over meat.
Serve with mashed potatoes.
Swiss Venison Steak
2 lb deer steak (or any steak)
1/2 c flour
1/2 c olive oil
1 med onion chopped
2 carrots chopped
1 jar stewed tomatoes
2 TBS Worcestershire
salt and pepper to taste
Roux= (2 tbsp flour dissolved in 2 tbs melted butter)
Heat oil in skillet. Dredge steak in seasoned flour and brown on both sides slowly over med. heat. Remove meet and set aside.
Add 1 cup water, onion, carrot and worcestershire and stewed tomatoes. Stir while bringing vegetables to a boil. Reduce heat. Add meat. Cover and simmer until meat is tender. Remove meat and carefully place in a serving bowl.
Remove sauce from heat and stir in roux if needed until smooth. Stir constantly, heat to boil over medium heat. Cook until slightly thickened. Taste, adjust seasonings. Pour over meat.
Serve with mashed potatoes.
Fresh Tomato Salsa
This recipe is for one cup of fresh salsa...so just adapt it to the amount of tomatoes you have!
Fresh Tomato Salsa
1 large ripe tomato, cored & peeled
1 green tomato
1 clove of garlic
4 sprigs of cilantro, leaves only
1 teaspoon freshly squeezed lime juice
salt
hot pepper sauce to taste
Place the tomato, onion, cilantro and lime juice in food processor. Process 15-20 seconds, or until chopped fine. Season with salt and hot pepper sauce to taste.
Fresh Tomato Salsa
1 large ripe tomato, cored & peeled
1 green tomato
1 clove of garlic
4 sprigs of cilantro, leaves only
1 teaspoon freshly squeezed lime juice
salt
hot pepper sauce to taste
Place the tomato, onion, cilantro and lime juice in food processor. Process 15-20 seconds, or until chopped fine. Season with salt and hot pepper sauce to taste.
Fast and Easy Tortilla Soup
WOW! This is a super fast and extremely easy soup recipe from the Food Nanny website.
Fast and Easy Tortilla Soup
1 can corn
2 can 14 oz chicken broth or I used 2 14 oz cans of water and 4 chicken boullion cubes
1 can chunk chicken
1 can 15 oz black beans
1 can diced tomatoe and green chilis drained
Pour everything into a stock pot and simmer over medium heat until chicken is heated through. Serve with tortillas. Yum! And oh so fast!!!
Fast and Easy Tortilla Soup
1 can corn
2 can 14 oz chicken broth or I used 2 14 oz cans of water and 4 chicken boullion cubes
1 can chunk chicken
1 can 15 oz black beans
1 can diced tomatoe and green chilis drained
Pour everything into a stock pot and simmer over medium heat until chicken is heated through. Serve with tortillas. Yum! And oh so fast!!!
Easy Meatloaf
This is the first meatloaf I have ever made. I like the recipe because it is super simple to make.
3 slices white or wheat bread
1 lb ground beef
1 egg, beaten
1 cup ketchup, divided
1/3 cup milk
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp ground sage
brown sugar, for sprinkling on top
1. Preheat the oven to 350 degress.
2. Cut or break the bread into piecess and pulse in the blender or food processor to make crumbs (1 1/2 cups).
3. In a large bowl combine th meat, egg, and bread crumbs. Add 1/2 cup of the ketchup, the milk, salt, pepper, and sage. Mix well with a fork.
4. Place the meat mixture in a 9x5 loaf pan and shape it with a fork. Spread the remaining 1/2 cup of ketchup over the top. Sprinkle with brown sugar, if desired. Bake uncovered for one hour.
I serve this with mashed potatoes.
3 slices white or wheat bread
1 lb ground beef
1 egg, beaten
1 cup ketchup, divided
1/3 cup milk
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp ground sage
brown sugar, for sprinkling on top
1. Preheat the oven to 350 degress.
2. Cut or break the bread into piecess and pulse in the blender or food processor to make crumbs (1 1/2 cups).
3. In a large bowl combine th meat, egg, and bread crumbs. Add 1/2 cup of the ketchup, the milk, salt, pepper, and sage. Mix well with a fork.
4. Place the meat mixture in a 9x5 loaf pan and shape it with a fork. Spread the remaining 1/2 cup of ketchup over the top. Sprinkle with brown sugar, if desired. Bake uncovered for one hour.
I serve this with mashed potatoes.
Beefy Tomato Pasta Soup
If you're a fan of Italian fare, you'll like this chunky combo. I this satisfying soup that has the flavor of lasagna but easier to fix!
Beefy Tomato Pasta Soup
1 lb ground beef
2 med green pepers, cut into 1 in chunks
1 med onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14 1/2 ounces each) Italian diced tomatoes undrained
1 can (6 ounces) tomato paste
1 TBS brown sugar
2 to 3 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups uncooked spiral pasta
croutons optional
In a dutch oven or soup kettle, cook the beef, peppers, onion, garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil.
Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired...also yummy with garlic bread! MMM!!
Beefy Tomato Pasta Soup
1 lb ground beef
2 med green pepers, cut into 1 in chunks
1 med onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14 1/2 ounces each) Italian diced tomatoes undrained
1 can (6 ounces) tomato paste
1 TBS brown sugar
2 to 3 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups uncooked spiral pasta
croutons optional
In a dutch oven or soup kettle, cook the beef, peppers, onion, garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil.
Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired...also yummy with garlic bread! MMM!!
Quick Pizza Soup
I child pleaser for sure!
Quick Pizza Soup
1 lb ground beef
2 cans (26 oz each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz) spaghetti sauce
1 tbs Italian seasoning
2 cups (8 oz) shredded cheddar cheese
Additional shredded cheese optional
In a soup kettle or dutch oven cook beef over med heat until no longer pink; drain. Ad soup, water, spaghetti sauce and Italian seasoning: bring to boil. Reduce heat, simmer, uncovered for 15 minutes.
Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
16 servings (4 quarts)
Quick Pizza Soup
1 lb ground beef
2 cans (26 oz each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz) spaghetti sauce
1 tbs Italian seasoning
2 cups (8 oz) shredded cheddar cheese
Additional shredded cheese optional
In a soup kettle or dutch oven cook beef over med heat until no longer pink; drain. Ad soup, water, spaghetti sauce and Italian seasoning: bring to boil. Reduce heat, simmer, uncovered for 15 minutes.
Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
16 servings (4 quarts)
Cabbage and Rice Casserole
This yummy recipe was given to me by my good friend Karma.
CABBAGE AND RICE CASSEROLE
1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder
3 c. cooked rice
2 cans (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon
In a large saucepot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.
In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue
CABBAGE AND RICE CASSEROLE
1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder
3 c. cooked rice
2 cans (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon
In a large saucepot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.
In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue
Southern Baked Ravioli
This recipe is from my little sister Julie who lives in Georgia, hence the reason I call it southern baked! We absolutely love this dish!
When I am making this for others I typically deliver it with a bag of salad, italian dressing, garlic bread and a dessert. This recipe can also be mixed together and then frozen. I always get this to the baking stage and then write the directions up for how to bake it...it's always better hot from the oven!
Southern Baked Ravioli
16 oz frozen ravioli
1 med onion chopped
6 garlic cloved chopped or pressed
1 med gren pepper chopped
spaghetti sauce (I like hunts 3 cheese)
2 cups mozarella cheese
fresh parmasian cheese
1 1/2 cup water
Brown onions, green pepper, and garlic in olive oil or butter. Add sauce $ 1 1/2 cup water and mix together. Add ravioli and cook for about 5 minutes.
Place 1/2 mixture in pan, cover with mozarella and parm. Place other half on top and do the same.
Bake for 30 minutes at 375 or 400 or until cheese is melted & slightly brown.
When I am making this for others I typically deliver it with a bag of salad, italian dressing, garlic bread and a dessert. This recipe can also be mixed together and then frozen. I always get this to the baking stage and then write the directions up for how to bake it...it's always better hot from the oven!
Southern Baked Ravioli
16 oz frozen ravioli
1 med onion chopped
6 garlic cloved chopped or pressed
1 med gren pepper chopped
spaghetti sauce (I like hunts 3 cheese)
2 cups mozarella cheese
fresh parmasian cheese
1 1/2 cup water
Brown onions, green pepper, and garlic in olive oil or butter. Add sauce $ 1 1/2 cup water and mix together. Add ravioli and cook for about 5 minutes.
Place 1/2 mixture in pan, cover with mozarella and parm. Place other half on top and do the same.
Bake for 30 minutes at 375 or 400 or until cheese is melted & slightly brown.
Cheesy Mostaccioli
I got this recipe years ago from a Pampered Chef consultant. This is a very yummy dish and easy to put together. It makes a great meal for giving away as well. I always deliver this with a bag of salad and italian dressing, garlic bread and brownies.I get it to the baking stage and leave directions on top for how to bake. Freezes well also.
Mostaccioli noodles
1 lb ground beef
spaghetti sauce
1 1/2 tsp italian seasoning
1 med onion
1 can mushroom soup (or use a can of cheese soup and do not use 2 cups cheddar
& mushroom)
2 cups cheddar cheese shredded
black pepper to taste
3 cups shredded mozarella
Prepare pasts according to box and drain.
Brown meat with onions.
In a soup pan mix 1 can cream of mushroom with two cups of cheddar and heat until cheese is melted. Or you can just use a can of cheese soup.
Mix noodles, cheese soup, pasta, spaghetti sauce, pepper and italian seasoning and meat in a large baking dish. Sprinkle with mozarella chesse.
Bake at 350 for 40 mins.
Mostaccioli noodles
1 lb ground beef
spaghetti sauce
1 1/2 tsp italian seasoning
1 med onion
1 can mushroom soup (or use a can of cheese soup and do not use 2 cups cheddar
& mushroom)
2 cups cheddar cheese shredded
black pepper to taste
3 cups shredded mozarella
Prepare pasts according to box and drain.
Brown meat with onions.
In a soup pan mix 1 can cream of mushroom with two cups of cheddar and heat until cheese is melted. Or you can just use a can of cheese soup.
Mix noodles, cheese soup, pasta, spaghetti sauce, pepper and italian seasoning and meat in a large baking dish. Sprinkle with mozarella chesse.
Bake at 350 for 40 mins.
Tuna Casserole
My mom used to always fix this when we were kids. The recipe was given to her by our dear Liberty Street neighborhood grandma Bertie Hupp.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Cherry Upside Down Cake
This is a super easy recipe and people absolutely LOVE it. This recipe was given to me when I was in Jr. High by my neighbor Debbie Guinn.
I always keep these ingredients on hand for a funeral dinner or when I need to make a meal to take to someone..it always adds a nice touch to have dessert! Sometimes if I am making a meal for a 1 or 2 person house I will just split the recipe into my two 6x6 glass baking dishes and then keep one for dessert at my house too!
Cherry Upside Down Cake
1 stick butter
2 cans pie cherries
1 yellow cake mix
Melt butter.
Spread 2 cans of cherries on the bottom of a glass baking dish.
Mix cake mix and butter in a mixing dish. Crumble together (I use my hands)
Crumble cake mix over top of cherries.
Bake @ 350 degrees for 20 minutes or until lightly browned.
I always keep these ingredients on hand for a funeral dinner or when I need to make a meal to take to someone..it always adds a nice touch to have dessert! Sometimes if I am making a meal for a 1 or 2 person house I will just split the recipe into my two 6x6 glass baking dishes and then keep one for dessert at my house too!
Cherry Upside Down Cake
1 stick butter
2 cans pie cherries
1 yellow cake mix
Melt butter.
Spread 2 cans of cherries on the bottom of a glass baking dish.
Mix cake mix and butter in a mixing dish. Crumble together (I use my hands)
Crumble cake mix over top of cherries.
Bake @ 350 degrees for 20 minutes or until lightly browned.
Chicken Stuffing Casserole
A friend from MOMS club brought us this dish when I was on bed rest with my first child. We all love it. I have continued to use this recipe to pass along to sick friends, friends that just had a baby, etc.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
Subscribe to:
Posts (Atom)