Main Dish
Cheesy Burrito Casserole
1# ground beef
1/2 medium onion, diced
1 package Taco Seasoning
6 flour tortillas
1 can refried beans
4 cups shredded mexican cheese
1 can cream of mushroom soup
3/4 cup sour cream
Brown beef and onion, drain. Add taco seasoning, then stir in refried beans. Will be thick. In a small bowl, mix together the soup and sour cream. Spread half the sour cream mixture on the bottom of a 9x13 sprayed baking dish. Tear 3 of the tortillas into pieces and place them over the sour cream mixture. Spread half the beef mixture over the tortillas. Place 2 cups of the cheese over the top. Repeat the layers. Bake uncovered at 350 for 25 minutes. Remove from oven and wait for 5-7 minutes before serving. Can top with sour cream and salsa.
Dessert
Peanut Butter Chocolate Chip Cookies
1/2 cup butter, melted
1/2 cup creamy peanut butter
1/4 cup sugar
2/3 cup brown sugar
1 tsp. vanilla
1 egg
1/2 tsp baking soda
1/2 tsp. salt
1 1/4 cups flour
1 1/4 cups chocolate chips
Mix butter with peanut butter until smooth. Add sugar and brown sugar and mix well. Beat in vanilla, egg, baking soda, and salt. Mix in flour until dough forms. Stir in chocolate chips. Place scoops onto parchment covered cookie sheets and back at 350 for 10-12 minutes.
Main Dish
Broccoli Tuna Roll-Ups
1 can cream of mushroom soup
1 cup milk
10 oz. can tuna, drained
10 oz. frozen broccoli, thawed and drained
2 cups shredded cheese
1 can french fried onions
1 pkg. large tortillas
Mix soup and milk in a bowl. In separate bowl, mix together the tuna, broccoli, 1/2 of the onions, and 1 cup of the cheese. Stir in 3/4 cup of the soup mixture and divide evenly into the tortillas. Wrap and put in a sprayed 9x13 pan. Pour remaining soup mixture over the top. Bake at 350 for 35 minutes. Spread over the top the remaining onions and cheese. Bake 5 more minutes.
Dessert
Strawberry Angel Food Dessert
1 (10 inch) angel food cake
2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 (8 oz.) container cool whip (thawed)
1 quart fresh strawberries, cut into pieces
1 (18 oz.) container strawberry glaze
Tear cake into bite-size pieces and place in a 9x13 dish. Beat cream cheese and sugar until light and fluffy. Fold in cool whip. Press cake down to form a layer and spread cream cheese mixture over cake. Combine strawberries with glaze and spread over cream cheese layer. YUM!!
Main Dish
Made-Rites
1# ground beef
2 tsp. mustard
2 tsp. sugar
3/4 tsp. pepper
Onion to taste
Salt to taste
Put ingredients in top of double boiler. Cook until brown; drain well by pressing to get as much liquid off as possible.
Serve with mustard and pickle.
Soup
Pesto Tortellini Soup
Small onion, chopped
2 cloves garlic, minced
1 T. butter
6 cups vegetable or chicken broth
1 pkg. tortellini
2 cups frozen mixed vegetables
1/4 cup prepared pesto
In a large saucepan, saute' onion, garlic and butter until onions are translucent. Add broth and bring to a boil. Add tortellini and cook 1-2 minutes less than the package directions. Add the vegetables and simmer until vegetables are heated through. Stir in pesto and serve. Can sprinkle with parmesan cheese.
Dessert
Date Pudding
1 T. butter
1 cup sugar
2 cups hot water
Mix together and pour into a 9" square baking pan. Set aside.
1 T. butter, melted
1 cup brown sugar
1 cup flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
1/2 c. chopped dates
1/2 cup chopped nuts
Mix together and pour into syrup mixture in pan. Bake at 350 for 50 minutes or until brown on top.
Main Dish
Fully Loaded Burger Bowls
2# ground beef
2 1/2 tsp. Lawry's Seasoned Salt
1 tsp. garlic powder
1/2 tsp. pepper
3 tsp. Worcestershire sauce
4 T. butter
2 cups sliced mushrooms
2 cups shredded cheddar cheese, divided
10 slices of cooked and diced bacon
Diced chives, bacon, bbq sauce, ranch for topping
Mix together beef, seasoned salt, garlic powder, pepper and worcestershire sauce. On a baking sheet lined with parchment paper, form 4 meat bowls. Set aside. In a medium pan, saute mushrooms with the butter. Season with salt and pepper to taste. Divide into 4 equal portions. Fill each meat bowl with the cheese, mushrooms, and bacon (keep some bacon for topping), then top with the cheese, dividing evenly. Bake at 350 covered loosely with a foil tent, for 30 minutes. Before serving, top with diced bacon, bbq sauce, ranch, and diced chives.
Dessert
Brownie Bites
2/3 cup butter, melted
1 1/4 cups sugar
1 T. water
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
Chocolate chips (optional)
In a large bowl, beat together butter, sugar, water, and vanilla. Add eggs and mix well. In a separate bowl, stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, mixing well. Add chocolate chips. Cover and refrigerate for 1-2 hours or until firm enough to handle. Shape dough into balls and place in small muffin cups. Bake at 350 for 11-13 minutes. Cool 5 minutes, then remove from pan.
Main Dish
Campbell's Easy Chicken and Pasta
1# skinless, boneless chicken breasts, cut up
1 T. oil
1 can mushroom soup
2 1/4 cups water
1/2 tsp. dried basil
2 cups frozen vegetables (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta
In a large skillet, brown chicken in oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. The pasta cooks right in the soup. Add the browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4.
Dessert
Apple Cake
2 cups sugar
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup oil
1 tsp. vanilla
2 eggs
4 cups diced apples
1 cup chopped nuts
Butterscotch chips (optional)
Mix all dry ingredients. Add oil, vanilla, and eggs. Add nuts and apples. Mix well (will be very thick). Spread into a sprayed 9x13 pan. Top with butterscotch ships. Bake at 350 for 50 to 60 minutes. Do not overbake.
Main Dish
Chicken or Beef Tortillas
1# ground beef, browned and drained or shredded chicken
1 package taco mix
Refried beans, heated in small saucepan
Shredded lettuce
Sour cream
Guacamole
Black olives, chopped
Shredded cheese
Salsa of your choice, we use Red Cactus, Sweet Heat, Hot
Large flour tortillas
(or whatever your choice of fillings)
Mix taco mix with choice of meat per package directions. Place tortilla on a large plate and top with meat, refried beans, black olives, cheese, and salsa. Heat in microwave for about 30 seconds. Top with lettuce, sour cream, and guacamole. Wrap and enjoy!
Dessert
Black Bottom Cupcakes
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 tsp. salt
1 tsp. soda
1 cup water
1/2 cup oil
1 T. vinegar, white
1 tsp. vanilla
Mix all above ingredients in a bowl. Divide evenly in cupcake pan. In another bowl mix:
8 oz. cream cheese, softened.
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup chocolate chips
Drop this mixture in the middle of the cupcakes, dividing evenly. Bake at 350 for about 10 minutes, or until firm.
Dessert
Banana Bread
1/2 cup butter
1 1/3 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe bananas (3 medium)
2 T. milk or light rum
1 tsp. almond or vanilla extract
1 1/2 cup chopped nuts (optional)
Cream together butter and sugar until combined. Beat in eggs and sour cream. In another bowl, mix together the flour, baking soda, baking powder, and salt. Blend in alternately with bananas. Add vanilla and milk. Pour into a sprayed loaf pan. Bake at 350 for 1 hour.
Moe Note: I make mini loaves. Recipe makes 5 of these.
Dessert
Turtle Bark
20-24 oz. pkg. chocolate almond bark
25 caramel squares
1-2 T. milk
Chopped pecans
Line a baking sheet with parchment or wax paper. Break the bark into smaller pieces and microwave for 3 minutes at 50% power. Sitr. Continue to microwave in 30 second intervals until melted. Microwave the caramels and milk for 1 minute on 50% power. Stir. Microwave in 30 second intervals until melted. Reserve 1/4 cup of the chocolate for drizzling. Pour chocolate in baking sheet and spread out smooth. Drop dollops of caramel on the chocolate and swirl together with a knife or spatula. Add pecans. Drizzle remaining chocolate over the bark. Put in frig until hardened. Using a knife, cut the bark into pieces. Store in an airtight container. YUM!!
Side Dish
Potato Chunks
(amount of ingredients depends on servings required)
Potatoes
Oil
Dry onion soup
Wash and cut potatoes into small chunks. Place in a plastic bag. Pour in a little oil and add soup mix. Shake to combine. Spread evenly in a sprayed baking dish. Bake at 350 until potatoes are tender.
Dessert
Chocolate Chocolate Chip Cookies
2 1/4 cups flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups chocolate chips
1 cup chopped nuts and 1 bag caramel bits (these are optional, but will make the cookies taste like turtle brownies)
Stir together flour, cocoa, baking soda, and salt. In large bowl, beat butter, sugars, and vanilla. Add eggs and beat well. Gradually stir in flour mixture. Add chips, nuts, and caramel bits. Drop by spoonfuls onto parchment lined cookie sheet. Bake at 375 for 8-11 minutes. Cool slightly before removing from cookie sheet to wire rack.
Soup
Creamy Tortellini Soup
1# bulk sausage
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. Italian seasoning
Salt and pepper to taste
2 T. flour
4 cups chicken stock
1 8 oz. can tomato sauce
1 pkg. cheese tortellini
1 pkg. frozen spinach, thawed
1/3 cup heavy cream
1 tsp. basil
In large pan, brown sausage and onion. Drain. Stir in garlic, Italian seasoning, salt, and pepper. Whisk in flour. Gradually add chicken stock and tomato sauce. Stir in tortellini. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and tortellini is cooked (may have to add some water). Stir in spinach, cream, and basil. Heat through and serve.