~Taco Braid

1. In a skillet, brown 1lb of ground meat. Season with your favorite taco seasoning.
When meat is just cooked through add half of a small onion and let cook a few minutes. Adding the onion now keeps it slightly crunchy.
Rinse and drain 1- 15oz can of black beans. Add to meat.
Drain 1 can of rotel tomatoes. Add to meat.
Heat til mixture is hot through out.

2. Line a baking sheet with parchment paper (makes clean up easy). Roll out 1 package of crescent roll onto baking sheet. Mend the perforations.
3. Cut crescent sheet on both sides 1inch apart. A pizza cutter works well
4. Put cooked meat mixture in center of cut crescent sheet

5. Put 2 cups of grated cheddar cheese on top of meat mixture
6. Fold crescent strips over meat mixture and press the strips together to seal the braid.
7. Bake in 350° oven for 20-25 minutes or until golden brown

8. Let sit for 5-10minutes to allow the Taco Braid to set.

Roasted Parmesan Asparagus

Asparagus

olive oil

salt and pepper

Parmesan cheese

 

Preheat oven to 400

Cut off about on inch from the bottom on the stalks.

Lay asparagus in a single layer on a cookie sheet.

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 minutes-thinner asparagus may need less time.

Remove pan form oven and sprinkle with Parmesan cheese and return to oven for one to two minutes until the cheese melts and turns a little brown.



~Manwich Cheesy Chicken Pasta

1 lb ground beef, browned

1/2 lb Italian sausage, browned

1 small onion, chopped

2 T minced garlic

1 can Manwich Bold + 1 can water

3 cups chicken broth

1 13.25 ox  box pasta, {I like Barilla Whole Grain Penne}

*Shredded Cheddar cheese

 

Brown and drain the ground beef and the sausage.  Add onion and garlic, sauté until the onions are soft.  Add chicken broth, Manwich sauce and water along with the pasta all in one big pot.  Bring to a boil. Reduce heat to simmer for about 20-25 minutes for until the pasta is cooked. 

 

*Remove from heat and stir in shredded Cheddar cheese until well incorporated, reserving a handful to sprinkle on the top.  Cover for a few minutes to allow the cheese to melt, and stir.

 



~Parmesan Tomatoes

Parmesan Tomatoes

 

 

4 tomatoes, halved horizontally

1/4 c freshly grated Parmesan cheese

1t. chopped fresh oregano

1/4t.  salt

freshly ground pepper to taste

4t extra-virgin olive oil

 

preheat oven to 450

place tomatoes cut-side up on baking sheet.  Top with Parmesan cheese, oregano, salt and pepper.  Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

 

** I have used mozzarella cheese as well as dried oregano and it was just as good. 

~Sloppy Joes

Sloppy Joes

 

 

2 1/2 lbs.  Ground beef

1/2 large onion, diced

1 whole large green pepper, diced

5 cloves garlic, minced

1 1/2 c. ketchup

1 c water

2 T. brown sugar

2 t. chili powder

1t. dry mustard

1/2 t. red popper flakes

Worcestershire sauce, to taste

2T. tomato paste

salt

pepper

 

 

Cook ground beef and cook until brown.  Drain most of the fat and discard. 

Add onions, green pepper, and garlic.  Cook for a few minutes or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water.  Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire sauce.  Taste and adjust seasonings as needed.  

~Hot Taco Salad

Hot Taco Salad

 

2 1/2 pounds ground beef
1 pkg taco seasoning
1 canned tomatoes with juice
1 cup ketchup
1 1/2 t. chili powder
1/4 c. taco sauce
1 can tomato soup
lettuce
Fritos
dice tomato
shredded cheddar cheese
sour cream
sliced olives

 

Brown ground beef and drain off any excess grease

Mix in the taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.

Allow mixture to simmer for 20 minutes

To make salads, place lettuce on each plate followed by Fritos and meat mixture.  Then top each salad with desired remaining toppings. 

~No name chicken dinner

4 boneless, skinless chicken breast

1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 pkg taco seasoning
1 cup sour cream
cilantro, for serving

 

Put chicken, soup, and salsa in slow cooker.  Sprinkle taco seasoning over everything.  Cook on low for 6 hours.  If shredding chicken, shredding the chicken and reheat for about on hour.  Stir in sour cream and heat just until everything is combined

~One pot pasta

One pot pasta

Throw it all in the pot, INCLUDING the uncooked pasta, and cook.  Bring it all to a boil, then reduce to a simmer.  The starch leaches out of the pasta and makes a rich, warm sauce for the noodles.  The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I use linguine)

1 can (15 ounce) diced tomatoes with liquid ( I use zesty pepper flavor)
1 large sweet onion, cute into julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chipped
4 1/2 c. vegetable broth
2 T. extra virgin olive oil
Parmesan cheese for garnish

 

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in vegetable broth.  Sprinkle on top the pepper flakes, and oregano.  Drizzle top with oil. 

Cover pot and bring to a boil.  Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated. 

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Serve garnished with Parmesan cheese.

~Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls

 

1 cup warm water (105-115 degrees)

1 package active dry yeast (2 1/4 t)

1/4 c. sugar

1 t.  salt

3 T. softened butter

1 egg, beaten

3 1/2-4 c. flour

Add all the dry ingredients, start with only 3 1/2 cups flour, mix together, add the beaten egg.  Heat the water and butter to the suggested temperature and add to the dry ingredients. Mix with the dough hook until well blended.  If sticky add more flour, until a soft dough forms. ( should not be sticky). *Continue on with the rest of the the instructions.  

 Put water and yeast in large mixing bowl and add next 4 ingredients.  Beat with dough hook until well blended.  Add 3 1/2 cups to 4 cups of flour and mix until soft dough forms {should not be sticky}.  *Put out onto floured board and knead a few times until smooth.  Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.  Punch down and turn onto floured board.  Shape into 12 rolls and place in greased 13 x 9 baking pan.  Let rise again about 30 minutes.  Bake for 20 minutes.  Brush tops of rolls with butter.  Recipe is easily doubled.

~Crockpot Italian Chicken

 

 

Crock pot Italian Chicken

 

 

4 Chicken breast

1 packet Zesty Italian dressing seasoning

1 8 oz cream cheese {softened}

2 cans of cream of chicken soup

 

Cook on low for 4 hours.  If sauce is too thick, add a little milk.  Serve over pasta.

 



~Ginger's Cereal Mix

Ginger's Cereal Mix

 

2 1/2 c. Rice Chex

2 1/2 c. Honey nut cheerios

1 1/2 c. oatmeal squares

1/2 c. butter, melted

1/3 c. brown sugar

2 1/2 t. cinnamon

1/3 c. honey

 

Mix cereal together, mix butter sugar, honey, cinnamon and pour over the cereal.  Put in a pan and bake at 275 degrees for 45 minutes, stirring every 10 minutes. 

 

Add dried cranberries when cooled. 

~Carmel Pecan Bars

Carmel Pecan Bars

 

 

1 c. butter

2 1/4 c. packed brown sugar

2 eggs

2 t. vanilla extract

1 1/2 c. flour

2 t. baking powder

2 c. chopped pecans

confectionsers' sugar, optional.

 

In a large sauce pan, heat butter and brown sugar over medium heat until sugar is dissolved. In a small mixing bow, beat the eggs, vanilla and butter mixture.  Combine flour and baking powder; gradually add to the butter mixture and mix well.  Stir in pecans. 

 

Spread into greased 13 x 9 inch baking dish.  Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.  Cool on a wire rack.  Dust with confectioners' sugar if desired.  Cut into bars. 

 



~Orange Breakfast Rolls

Orange Breakfast Rolls

 

 

1/2 c. sugar

1 1/2 t. grated orange rind

1/2 t. ground cinnamon

 

1 (12 ounce) can refrigerated buttermilk biscuits

3 T. fresh orange juice 

 

 

Preheat oven to 350.  Combine first 3 ingredients

 

Dip each biscuits in orange juice, and dredge in sugar mixture.  Arrange biscuits in lightly greased 9" round baking dish or cake pan.  Sprinkle with remaining sugar mixture and drizzle with remaining orange juice. 

 

Bake at 350 degrees for 25 minutes or until golden.  Serve warm. 

~Almond Chicken

Almond Chicken

 

4 boneless skinless chicken breast

1 can cream of chicken soup

1 c. sour cream

1c . crushed Ritz crackers

3 T. butter melted

1/2 c. almond slivers

 

Place the chicken in a 9 x 13 greased baking dish.  Mix the soup and sour cream together and pour over the chicken.  Mix the melted butter and crackers together and sprinkle over the chicken cream mixture.  Sprinkle the almonds slivers on top.  Cover and bake for 45 minutes at 350.  Serve with mild rice.  Yummy!

~Spaghetti Sauce Mix

Spaghetti Sauce Mix

 

1/2 t. minced dried garlic

1 T.  minced dried onion

1 T. dried parsley

1 T. Italian seasoning

1 T.  green pepper flakes

1 1/2 t. salt

1 t. sugar

1 T. cornstarch

 

 

Mix together and store in an airtight container. 

 

To serve:  Add one cup tomato sauce, 1 1/2 cups water and one recipe sauce mix.  Simmer on low heat for 15 minutes.

 

Makes 2 cups.

~Banana Bread

Banana Bread

 

1/2 c. margarine

1c. sugar

2 eggs

1 c. mashed bananas ( 3 whole bananas)

1/4 c. milk

1 t. lemon juice

2 c. flour

1 1/2 t baking powder

1/2 t. baking soda

1/4 t. salt

 

 

Cream margarine, and sugar.  Add eggs and beat.  Add bananas, milk, and lemon juice.  Sift dry ingredients, and add.  Add nuts if desired. Bake for 1 hour at 350 degrees. Makes 1 loaf.

. 

~Stuffed Pizza Cupcakes

Stuffed Pizza Cupcakes

Author: Pennywise Cook

Recipe type: Main Dish, Snack

5 simple ingredients lead to the tastiest of all cupcakes. STUFFED Pizza Cupcakes!

Ingredients

• 1 pkg Store-Bought Pizza Dough
• ½ Jar Pizza Sauce
• 1 c. Mini Pepperonis, Divided
• ½ c. Shredded Mozzarella Cheese
• 6 Mozzarella String Cheese, cut into 1 inch pieces

Instructions

1. Preheat oven according to pizza dough’s directions.
2. Begin by rolling out the pizza dough flat. Spread the pizza sauce over the dough, leaving 1 inch around the edges. Sprinkle with ½ c. mini pepperonis. Cut the dough in half.
3. Lay 4-5 pieces of string cheese across the dough, adding more as you roll. Do this with both of the pizza doughs.
4. Cut into 1 inch pieces and place in a greased muffin pan with the swirled side up.
5. Bake according to your pizza dough’s directions checking after about 12 minutes. When tops begin to brown, remove from oven.
6. Use a knife to separate from the pan and cool.

~Hot Ham and Cheese Pinwheels

Hot Ham and Cheese Pinwheels

 

Time: 45 minutes start to finish

Yield: 24 pinwheels

Recipe from Jamie Cooks It Up!

1 1/2 C warm water

2 T sugar

1 T yeast

1/2 t salt

4-4 1/2 C flour

1 pound deli ham, sliced thin

2 C cheddar cheese, shredded

. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right…170 degrees is all you need.)

2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.

3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.

4. Turn the mixer to medium speed and allow it to mix for 5 minutes.

5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don’t skip this step, ok? If you don’t let the dough rest it won’t roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.

6. After the dough has rested roll the old girl out into a large rectangle.

7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.

8. Roll the dough up starting at the longer end.

9. Spray a large knife with cooking spray and slice the roll into 12 rounds.

10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.

11. Repeat steps 6-10 with the other half of the dough.

12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don’t want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.

13. Turn the oven up to 350 degrees (don’t take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.

14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes…then gobble them up.

~Cereal Candy

Cereal Candy

 

 

3 c. rice chex

3 c. corn chex

6 c. golden grahams

almonds slices

1 c. coconut

1 c. sugar

1 c. white corn syrup

1 1/2 cuts margarine

1 t. vanilla

 

 

Mix cereals, coconut, and nuts in large bowl.  Combine sugar, corn syrup, and margarine in pan. Cook until boiling, and boil 2 minutes.  Stir in vanilla and pour over cereal mixture until well coated.  Spread on waxed paper to cool. 

~Costa Vida Chicken

Costa Vida Chicken

 

1 16 oz bottle Zesty Italian Dressing

1 T. chili powder

1 T. cumin

3 cloves garlic, minced

5 skinless, boneless chicken breast

 

 

Add Chicken to crock pot, mix the 4 ingredients together and pour over the frozen chicken.  Place crock pot on high for 6 hours, shred meat and cook an additional hour or longer if desired.  This recipe makes a lot so you can have leftovers or freeze it for another day. 

~Chicken and Biscuit Bake

 

Chicken and Biscuit Bake

 

3 c. (approx.) of cooked, shredded chicken (I used 3 canned chicken)

1 1/2 c.chicken stock or broth

1/4 c butter, melted

2 c. Bisquick

1 1/2 c milk

1 can cream of chicken soup

1 1/2 c. frozen mixed veggies (I used 3 cups, let thaw for 30 min.)

3 chicken billion cubes

pepper

 

Direction:

 

Preheat oven to 350 degrees, bake 40-45 minutes.

 

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolved.  Keep warm until ready to use. 

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish.

Pour in the butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In the small mixing bowl, combine the milk and Bisquick.  (It's okay if there are a few lumps)

Pour over the chicken and vegetables.  DO NOT MIX! Sprinkle on a little black pepper, if desired

Combine the cream of soup with the warm stock in a small mixing bowl.

Once blended slowly pour over the Bisquick layer.  Again, DO NOT MIX!

~It will look like a soupy mess~

Bake for 40-45 minutes or until casserole is set and top is brown and bubbly. 

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!



~Apple Baked Beans

Apple Baked Beans



1 lb Hot Pork Sausage
3 cans Pork & Beans in tomato sauce
1 can condensed Tomato Soup
2 t. prepared mustard
1/2 c. ketchup
1/4 c. brown sugar (mixed in)
1/4 c. brown sugar (on top; optional)
1/4 t. dried minced onion
1 t. green pepper
1 large Granny Smith Apple peeled and sliced

Brown sausage and drain fat.  Mix all ingredients (except apples and brown sugar for topping) together.  Pour into large baking dish.  Top with apple slices and brown sugar.  Bake at 450 degrees for 25 minutes. 

Taco Soup

Taco Soup

• 1 lb. ground meat, browned
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 10 oz. package frozen corn
• 1 28 oz. diced tomatoes
• 1 15 oz. can pinto beans
• 1 15 oz. can black beans
• 1 15 oz. can kidney beans
• 1 10 oz. can Rotel
• 1 Tablespoon each – cumin, paprika, garlic powder, onion powder and chili powder
• 1 Tablespoon + 1 teaspoon salt
• 1/2 cup homemade ranch dressing
• 1 -4+ cups water or chicken broth depending on how thin or thick you want the soup

Combine all ingredients in a stockpot. Bring to a boil and then allow to simmer for 1 hour.
Serve with sour cream and shredded cheddar cheese.
Enjoy!
Slow cooker method – Dump all ingredients in.  Cook on low for 8 hours or high for 4 hours.

Cheesy Taco Soup

Cheesy Taco Soup

Serves 4-6
Adapted from The Recipe Critic via Pillsbury
Ingredients:
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can Rotel, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips
Directions: 

1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
3. Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

Chicken and Dumplings

 

Chicken and Dumplings

Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.

Cooking Light NOVEMBER 2001

• Yield: 8 servings (serving size: 1 1/2 cups chicken mixture and 2 dumplings)

Ingredients

• Cooking spray
• 1 cup chopped onion
• 1 garlic clove, chopped
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 4 pounds chicken pieces, skinned

• 1 cup frozen green peas
• 1/4 cup water
• 2 tablespoons cornstarch
• Dumplings:
• 2 cups baking mix (such as Bisquick)
• 2/3 cup fat-free milk
• Remaining ingredient:
• Chopped parsley (optional)

Preparation

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.

Pasta Casserole

Pasta Casserole

1 pkg penne pasta

1 lb. ground beef

1 cup chopped green pepper

1 cup chopped onion

1 jar ~26 oz~ favorite spaghetti sauce

1 can ~10 3/4 oz~ condensed chedder cheese soup, undiluted

1 t. Italian seasoning

1 t. pepper ~

2 cup ~8oz~ shredded part skim mozzerella cheese, divided

 ~I didn't use any and it turned out fine.

 

~Cook pasta according to  package directions.  Meanwhile, in a lardge skillet, cook the beef, green pepper and onion over medium heat unil meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning pepper.

~Drian pasta.  Add pasta, half the shredded cheese to beef mixture.  Stir well, make sure heated through top with cheese and serve.

Turkey Mushroom Pasta

Turkey Mushroom Pasta

*I double the recipe for a two night meal.

1 small box spaghetti

2 cups cubed cooked turkey (chicken works fine too)

1 can reduced fat cream of chicken soup, undiluted

1 cup water

3/4 cups mushrooms

1 t. dried rosemary, crushed

1 t. Italian seasoning

1/2 t. onion powder

1/2 t. garlic powder

1/2 cup shredded Italian cheese

1/2 cup reduced-fat sour cream

2 T. shredded Parmesan cheese

1 T. dried parsley  flakes

~Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through and mushrooms are tender.

~Remove from heat.  Whisk in Italian cheese and sour cream until smooth.  Drain Spaghetti; place in a serving bowl.  Top with turkey mixture, Parmesan cheese and parsley.