Baked Macaroni and Cheese

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup dry bread crumbs ( I like to use the italian seasoned kind)
1/4 cup butter, melted
1/2 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

Liz

Chicken tortilla soup

In crock pot:

Shredded, cooked chicken

2 cans chicken broth

1 c salsa

1 T cumin

1/2 bunch cilantro

1 or 2 cans stewed tomatoes

Cook low 8 hours. Serve with tortilla chips, cheese, tomatoes, sour cream, and avacados.

Jenny H.

Mexican Treat

1 lb ground beef

1 onion

1/2 picante sauce

1 container sour cream

1 1/2 c grated cheese

1 box jiffy corn muffin mix

1 can ranch style beans

Bottom layer: brown the beef and onions, mix with beans and picante sauce

Middle layer: sour cream, cheese

Top layer: cornbread mixed according to box

Bake 350-375 until top is done - approx 30 minutes

Jenny H.

Special Sesame Chicken Salad

1 pkg. (16 oz.) bow tie pasta
1 cup vegetable oil
2/3 c. white wine vinegar
2/3 c. teriyaki sauce
1/3 c. sugar
1/2 t. pepper
3 cans mandarin oranges
2 cups cooked, cubed chicken
1 1/3 cup honey roasted peanuts
1 package (9oz.) fresh spinach, torn
1 package dried cranberries
6 green onions, chopped
opt. parsley, sesame seeds

Cook pasta according to directions. Drain and place in large bowl. In a small bowl combine oil, vinegar, teriyaki sauce, sugar, and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
Just before serving, and remaining ingredients. 22 1-cup servings

Jenny H.

Chicken Pillows

2 cans Pillsbury Crescent Rolls

8 oz. cream cheese, softened

4 oz. diced mushrooms

1 Tbsp. dried chives (I used fresh green onions)

2 cups cooked chicken, cubed

Salt and pepper to taste

¼ cup butter, melted

2 cans cream of chicken soup

1 cup of seasoned bread crumbs

½ cup sour cream

Mix cream cheese, chives, salt and pepper and mushrooms with a blender or mixer. (I just mixed them by hand) Add chicken, 1 can of cream of chicken soup and melted butter. Mix thoroughly. Place a Tbsp. of mixture into each roll and roll up. Sprinkle seasoned bread crumbs on top of the rolls. Place on a greased cookie sheet and let the rolls rise for 30 minutes. Bake at 375 degrees until brown or approximately 20 minutes. Mix the other can of cream of chicken soup with ½ cup sour cream and warm on stove. Pour gravy over rolls when they are done.

Jenny H.

Spinach Stuffed Manicotti

8 ounces manicotti

1 pound mozz cheese

1 pkg frozen chopped spinach, drained and squeezed dry

1 16 oz ricotta cheese

1 egg

1 t minced garlic

1 jar tomato based pasta sauce

Cook manicotti in boiling water. Prepare filling: mix half mozz. cheese, all the spinach, ricotta, egg, and garlic. Stuff mixture into cooked manicotti.

Pour 1/2 c of sauce into 9x13 pan. Place stuffed manicotti on sauce. Cover with remaining sauce and remaining half of cheese. You can cover and freeze. If you do, uncover and bake frozen at 350 for 30-35 minutes. If baking right away cook for about 25-30 minutes.

Jenny H.

Tacos

tacos

1 lb ground turkey or ground beef

cook, add one packet of taco seasoning

chop tomatoes, lettuce

shred cheese

sour cream

hard taco shells or soft tortillas

put it all together

2nd version

combine white rice and brown rice in pressure cooker (1/2 and 1/2)

when finished put in pan, mix with one can kidney beans, one can red beans (or whatever kind of beans you like)

add a little water and about 1 1/2 packets taco seasoning

chop tomatoes, lettuce

shred cheese

sour cream

hard taco shells or soft tortillas

can also add salsa

Staci

Chicken Enchiladas

10 corn tortillas
Olive Oil
1 container, canned chicken
2 cups cheese
1 can Las Palmas green enchilada sauce
cumin or fajita seasoning
1/3 cup salsa

Place chicken, seasoning, and salsa in pan, add a little water,just to moisten and season, simmer on med-low while you cook tortillas. Put a little olive oil in pan. Cook tortillas in oil, both sides. Pour enchilada sauce in pan. When tortillas are cooked fill with chicken mixture. Place in sauced pan. Sprinkle cheese over tortillas. Cook at 350 degrees for 15 minutes.

Liz

Beef Stew

1 1/2 lb. stewing meat
1 pkg. frozen veggies (carrots, peas, corn)
4 potatoes, peeled and cubed
1 can tomato sauce
1 can beef broth
2 tbsp worchester sauce
salt and pepper

Put meat on bottom of slow cooker. Layer potatoes on top. Pour sauces in. Add frozen veggies on top. Cover, cook on high 4 to 5 hours.


Liz

One Dish Chicken and Rice

1 can cream of mushroom soup
a couple sprinkles Liptons dry onion soup
1 1/2 cup water
3/4 cup uncooked rice
3 boneless skinless chicken breasts

In 2 qt. shallow baking dish mix soup, water, onion mix, rice. Defrost chicken and place on top of mixture in pan. Cover, bake at 375 degrees for 45 minutes or until done.


Liz

Easy Lasagna

2 Jars Spaghetti Sauce
1 container ricotta cheese
1 lb. ground beef
8 uncooked lasagna noodles
italian seasoning (1 tbs. oregano, 3 tbsp parsley)
1/2 cup parmesan cheese
2 cups mozzerella cheese

Cook beef, drain. Add spaghetti sauce to meat. Cook noodles according to directions. Mix ricotta with 1/4 parmesan cheese, oregano, and parsley. Drain noodles. Spread 1/2 of meat mixture in ungreased 9x13 pan. Top with 4 noodles. Spread 1/2 cheese mixture over noodles. Repeat layers. Cover and bake 30 minutes at 350 degrees. Then 15 minutes uncovered.

Liz

Easy Taco Soup

In fry pan brown:
1/2 - 1 lb. ground beef
1 medium onion, chopped
(optional: green or red pepper)
Once cooked, add to soup pot.

In large soup pot:
1 large or 2 small cans diced tomatoes
1 can corn
1 can black, kidney or chili beans (rinsed & drained)
1 small can green chiles
1/2 to 1 packet taco seasoning (season to taste)

Let simmer for 20 minutes.
Serve hot and garnish with:
Sliced olives
Sour cream
Tortilla chips
Grated cheese


Rachel

Mom's Fudge Brownies

Preheat oven to 350.
In a sauce pan melt over medium-low heat:
1 cube + 3 TBSP Butter
1 c. white sugar
6 Tbsp. cocoa powder
Heat and stir till all ingredients are combined and smooth but do not boil.
Let cool for a few minutes.
Add:
2 eggs - add one at a time stirring well after each addition.
3/4 c. flour
1 tsp. vanilla
Pour batter into greased 8x8 pan.
Bake approximately 15 minutes - till they are just set and done.
Frost with your favorite chocolate frosting.
(We prefer a sour cream chocolate frosting.)


Rachel