Enchilada Chicken

4 (4 oz) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwest seasoning
olive oil spray
4 tablespoons medium, mild, or hot enchilada sauce
2 ounces (1 cup) finely shredded light cheddar cheese
2 tablespoons finely chopped fresh cilantro

Preheat oven to 350.

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on outside.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Beef Taco Skillet

I made this tonight and it's delicious!!! There weren't any leftovers and Joey said I should make twice as much next time. The best part was it was so quick and easy since I already had the hamburger cooked!

Beef Taco Skillet

1 pound ground beef
1 can (10 3/4ounces) Campbell's Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.

New Favorite Meatballs

olive oil spray
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 tablespoon dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 pound 96% lean ground beef

Preheat oven to 400. Lightly coat a large nonstick baking sheet with olive oil spray.

In medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" in diameter. Roll balls with your hands and arrange, not touching, on prepared baking sheet. Bake for 7 to 10 minutes, or until no longer pink inside.

Makes 4 (8-meatball) servings.

Pizza Burgers

1 pound 96% lean ground beef
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 oz low fat mozzarella cheese, thinly sliced
1/2 cup main event marinara sauce
4 whole grain or whole wheat hamburger buns

Preheat a grill to high heat.

In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined. Divide the mixture into 4 patties.

Grill burgers for about 2 minutes per side, or until desired doneness.

Meanwhile, spoon the sauce into a microwavable bowl and heat til hot.

Toast buns.

Place patties on bun, followed by 2 tablespoons sauce and cheese.

Baked Ziti

olive oil spray
1 (14 1/2-oz) box fiber enriched ziti
1 (15 oz) fat-free ricotta cheese
2 large egg whites
8 oz (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
salt, to taste
ground black pepper,to taste
crushed red pepper flakes, to taste
main even marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese

Preheat oven to 450. Lightly mist a 13x9 dish with the olive oil spray.

Cook the ziti according to package directions until al dente. Drain.

In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.

Spread 1 cup of marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes.

Main Event Marinara Sauce

Olive oil spray
1 cup minced yellow or white onion
2 tablespoons freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 tablespoons no-salt added tomato paste
2 teaspoons honey
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
salt, to taste (optional)

Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt if needed.

Makes 7 (1/2 cup) servings; about 3 1/2 cups sauce.

Thanksgiving Meal

I know this is not a recipe, however, I thought this would be a good way for us all to input what we would like to have on our Thanksgiving menu.

Mashed potatoes
Stove top
Rolls
Green beans
Pumpkin pie

Delicious Chicken Tortilla Soup

1/2 tsp olive oil
1/2 tsp minced garlic
1 cup salsa
2 cups chicken
1/2 tsp dried oregano
1/2 tsp chili powder (I put a couple extra shakes in)
3 cups chicken broth
4 tortilla's cut into strips
1 (15 oz) can black beans, rinsed and drained
1 (15 oz)can whole kernel corn, drained
1/8 cup chopped fresh cilantro
cheese

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic. Then add the remaining ingredients. Simmer about 2 minutes.

Fry tortilla strips.

Spoon soup into bowl, garnish with the tortilla strips and cheese. This makes about 4 or 5 servings.

Philip's Sopapilla Cheesecake

Preheat oven to 350°F

2-Cans Pillsbury Crescent Rolls
2-8 oz. cream cheese
1 tbsp vanilla
1 1/2 cup sugar
1 stick melted butter/margarine (1/2 cup melted margarine)
Cinnamon and sugar combination (mix cinnamon and sugar until desired taste is obtained)
optional: 1 can cherry pie filling

Spray 13"X9" pan with cooking spray
Line bottom of pan with 1 can of crescent rolls
Blend cream cheese, vanilla and sugar until creamy mixture is attained
Spread mixture over bottom layer of rolls (opt. spread can of cherry filling on top of cream cheese mixture)
Spread other can of rolls on top of mixture
Pour melted butter on top of concoction
Sprinkle cinnamon and sugar mixture on top of cake

Bake 30 minutes at 350°F
Enjoy sopapilla cheesecake for all it's worth!!!

Valerie's Fondant Recipe

Rolled Buttercream Fondant


INGREDIENTS
• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar

DIRECTIONS
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Tips:
* Be careful to use exact measurements or it will come out too greasy
* Sift sugar slow, do not dump it
* let it set for 30min-2hrs after kneading
* Sprinkle XXXSugar on clean, dry surface or use wax paper
* Roll 1/8 - 1/4 inch thick
* Use regular icing not whipped to adhere fondant to cake or cookie

Valerie's Sugar Cookie Recipe

Soft sugar cookies


INGREDIENTS - 24
• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
* 1/3 cup granulated sugar for decoration

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3. Bake cookies 8 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Chili's Chicken Crispers and Honey Mustard Dipping Sauce

I made this tonight and it was DELICIOUS!!! The kids didn't like it at all, but all of the adults (Joey, Tyler, Granny, and I) loved them! I would say it takes just about as good as Chili's!

Chili's Chicken CrispersIngredients:Honey Mustard Dressing2/3 cup mayonnaise1/4 cup honey2 tablespoons Dijon mustardpinch paprikapinch saltBatter:1 egg, beaten1/4 cup whole milk3/4 cup chicken broth (Swanson)1 1/2 teaspoons salt1/2 teaspoon ground black pepper1 cup self-rising flour6 to 10 cups shortening or vegetable oil (amount required by fryer)10 chicken tenderloins1/2 cup flour Instructions:1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.2. Heat shortening or oil in fryer to 350 degrees F.3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds todissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.Serves 4 as an appetizer or 2 as an entree.


sorry that's how it posted.
here's the website:
http://www.copykatchat.com/showthread.php?t=31773
I was able to copy and paste to word and get it print normally

Mom's Amazing Mashed Potatoes

Peel 4 potatoes
Slice thin. Boil with a little salt, for 20 minutes (or tender).
Drain water.

In the microwave melt 1/4 stick butter and 1/4 cup milk (until butter is melted).

Beat potatoes in mixer on medium until smooth. Stir once, make sure there are no lumps. Add liquid a little at a time. Whip on high about 45 seconds, until light and fluffy.

Uncooked Fondant

I asked mom for this recipe the other day and she emailed me a copy. It was hard for me to read, so I re-typed it and I thought I'd share it in case anyone else wanted it.

Uncooked Fondant
¼ cup butter or margarine, softened
4 cups powdered sugar, sifted
¼ cup evaporated milk
1 teaspoon vanilla
-Beat butter in medium bowl until light and fluffy.
-Gradually beat in powdered sugar.
-Beat in milk and vanilla.
-Knead on surface sprinkled with additional powdered sugar until smooth and glossy.
-Divide into portions.
-Knead in paste color and shape as desired.
Uncooked fondant can be well wrapped and refrigerated overnight; or frozen several weeks. Bring to room temperature before using. Makes about 1 cup.

Taco Salad Made Over

What You Need!
4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup drained canned kidney beans, rinsed, well drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 cups torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Light Ranch Dressing
Make It!

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.

FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.

Taco Mac & Cheese

VELVEETA® Taco Mac & Cheese

Recipe Rating:
Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, about 1 cup each

1 lb. ground beef
1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 tsp. chili powder
2 cups (8 oz.) elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product (Mexican), cut up

BROWN meat in large skillet on medium-high heat; drain.
STIR in 2-3/4 cups water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low; simmer 8 to 10 minutes or until water is almost absorbed.
ADD VELVEETA; cook until melted, stirring frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 Tbsp. chopped green onion, if desired.

Ranch style pork chops

This one came from the radio station. I've made it two times and it's delicious! The second time I just cooked the pork chops on the grill and added them!


Ranch style pork chops

Ingredients:
1 tbsp. vegetable oil
4 boneless pork chops
1/2 evap. milk
1 pkg. (1oz) ranch salad dressing
Box of White rice**
1 can (10 3/4 oz) campbells' cream of Mushroom soup
Cooking Instructions:
1. heat oil in skillet. Add chops and cook until browned2. add soup, milk, 1/2pkg salad dressing mix. Heat to boil. Cover and cook over low heat 10 min or until done.3. While meat and sauce are covered. Prepare white rice as suggested on box. Add 1/2 pkg salad dressing mix to water of rice.
Serving Suggestions:
lay rice on plate, put pork chop on top of rice and then pour some of sauce on it.
Additional Comments:
You can also prepare a steamed veggie to go along with it.

**I don't really know what size they were talking about, but I used 2 cups of Minute Rice

Shantyl's Sloppy Joes

Shantyl shared this recipe with me, and I have to admit I was a little hestitant about it with the BBQ sauce, but it was absolutely delicious!! It had the perfect flavor and really you couldn't even tell that they were made with BBQ sauce. Everyone said they liked these better then my old recipe. The best part is they are super easy! Thanks for sharing the recipe Kid!

Shantyl's Sloppy Joes
1 pound hamburger
1/4 cup ketchup
1/2 cup BBQ sauce

Brown the hamburger.
Add the ketchup and BBQ sauce and allow to simmer for a few minutes.

Stuffed Shells

12 ounces (1 box) jumbo pasta shells (approximately 40 shells)

For the tomato sauce
1 28-ounce can peeled plum tomatoes in juice
1 14-ounce can peeled plum tomatoes in juice
2 teaspoons olive oil
3/4 cup roughly chopped red onion
4 cloves garlic, sliced thin
2 sprigs fresh basil
Salt
Pepper

For the stuffing
1-pound bag baby spinach
Salt and pepper
2 teaspoons olive oil, plus extra for serving
2 medium zucchini, halved lengthwise and sliced thin
2 scallions, chopped
2 cups (16 ounces) part-skim ricotta cheese
1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
Pinch grated nutmeg
1. Spray a baking sheet lightly with cooking spray. Bring a large pot of salted water to a boil. Add the shells, and partially cook 6 to 7 minutes — they should have started to become tender but will still be firm to the bite. Drain in a colander, and immediately transfer to the oiled baking sheet, spreading them out in a single layer so that they don’t stick together. Let cool.

2. For the sauce, pour the tomatoes into a bowl and mash with your hands, or pulse in food processor to chop. Heat the oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper. Scrape into another container with a rubber spatula; set aside.

3. Add the spinach and 1/2 teaspoon salt to the skillet. Place over medium heat, cover and cook, tossing every now and then with tongs for even cooking, until wilted, 5 to 6 minutes. Drain, and let cool, then squeeze out as much liquid as you can, and chop. Transfer to a bowl; set aside.

4. In the same skillet, heat the oil over medium heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring every now and then, until tender and lightly browned, 5 to 7 minutes. Add scallions during the final 1 minute. Add to the bowl with the spinach. Add the ricotta, the ham, 1/2 cup of the mozzarella, the parsley, 1/8 teaspoon pepper and the nutmeg, and stir to combine.

5. Preheat the oven to 350 degrees.

6. Spoon a thin layer of sauce over the bottom of two 9-x-13-inch baking dishes. Fill the cooked shells with the cheese mixture, about 1 tablespoon per shell, and arrange the shells side by side in a single layer in the prepared dishes. Spoon the remaining sauce over the shells, and then sprinkle each with 1/2 cup of the mozzarella and 1/4 cup of the Parmesan.

7. Cover with aluminum foil, and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes.

Baked Ravioli

INGREDIENTS

• 2 (25 ounce) packages frozen cheese ravioli
• 4 (14.5 ounce) cans diced tomatoes with juice
• 4 (8 ounce) cans tomato sauce
• 1 onion, chopped
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 cup water
• 16 ounces shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced

DIRECTIONS

1. In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
2. In large pot of boiling salted water cook the ravioli until done. Drain.
3. In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
4. In a preheated 400 degrees F oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.

I made this in advance, so I didn't have to cook after class. It tasted yummy!! I did a few substitutions: used 1 can regular diced tomato and 1 can Italian style, I didn't use but a couple shakes of Parmesan, and fat free mozzarella cheese. BJ really enjoyed it!

Ham and Cheese Snack Crackers

I just made this up, but it was yummy. Carol makes something similar, but I don't know how she makes it, so I just tried this...

Mix some of mom's yummy chopped ham with some cream cheese and spread on crackers! It's a yummy little snack!

Orange-Chicken Rice Bowl

1 lb. boneless skinless chicken breasts, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing

1/4 cup orange juice

3 cups frozen stir-fry vegetables

3 cups hot cooked long-grain rice

1/4 cup chopped PLANTERS COCKTAIL Peanuts

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

I completely forgot to put the nuts on it!!! Oh well, it was still very tasty!

Sausage Egg Bake

Josiah and I made this tonight. It was super and easy and super yummy.

Sausage Egg Bake
1 pound sausage
2 cans Condensed cream of potato soup, undiluted
9 eggs
¾ cup milk
¼ teaspoon pepper
1 cup shredded cheddar cheese
Directions
1. In a skillet, cook sausage over medium heat until no longer pink; drain.
2. Stir in soup.
3. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
4. Transfer to a lightly greased 11x7x2 baking dish.
5. Sprinkle with cheese.
6. Bake, uncovered at 375* for 40-45 minutes or until toothpick inserted near the center comes out clean.

Weeknight Lasagna Toss

This lasagna was tasty and easy to make! I don't know that Lorena will like it, since it definitely isn't mom's spectacularly delicious homemade lasagna. But for a quick and tasty version I and BJ really enjoyed it!

1 lb. lean ground beef

2 green peppers, chopped

3 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup KRAFT Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Of course, I made a few adjustments: fat free cheese, fat free Italian dressing, and used a little less burger.

Green Giant

....so it's not really a recipe, but Green Giant makes some broccoli, cauliflower, carrot with cheese stuff that's in the frozen section and it's delicious! 45 calories for a 1/2 cup serving. Yummy. Even Joey liked it!

Boston Cream Angel Cake

Joey seemed to enjoy this and Carol really liked it. I think I would have preferred it without the chocolate. I made a huge mess with the chocolate it drizzled ALL over the place. Maybe I heated it up too much? I think it was way too thin. Overall pretty tasty though!

Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (16 ounces)
1 cup hot fudge ice cream topping
Directions
1. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Split cake into three horizontal layers; place bottom layer on a serving plate.
4. Spread with half of the pudding.
5. Repeat layers.
6. Replace cake top.
7. Cover and refrigerate until serving.
8. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
9. Drizzle over cake, allowing to drip down the sides.
10. Refrigerate leftovers.
Note: You can prepare this delectable dessert in no time. To change this cake to your family’s liking, try different flavors of instant pudding or different ice cream toppings.

Party Potatoes

Tonight I made a brisket, party potatoes, carrots and a cake. The carrots were horrible! The brisket was good, but not the best I've had. So I'll share the potatoes and the cake. Joey LOVED the potatoes.

Party Potatoes

6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
½ cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
½ teaspoon paprika

Directions

1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender.
4. Drain; mash potatoes.
5. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended.
6. Transfer to a greased 3-qt. baking dish.
7. Drizzle potatoes with butter and sprinkle with paprika.
8. Bake, uncovered, at 350* for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Cousin Arlene's Spaghetti Lasagna

Here's another recipe I've tried and "helped" Shantyl make. I didn't really do much helping though, she pretty much did it herself and it turned out delicious! This was the first dinner (okay, actually the only dinner) she's made me in her brand new beautiful kitchen!

Cousin Arlene’s Spaghetti Lasagna

8 ounces uncooked spaghetti or other thin pasta
1 tablespoon butter1 clove garlic, finely chopped*
1 pound 90% lean ground beef
1 teaspoon sugar
Salt and black pepper
2 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 cup (8 ounces) sour cream
1 package (3 ounces) cream cheese, softened
6 green onions, chopped**
¼ cup grated parmesan cheese
*I used the garlic out of the jar
** I used onion powder

Directions
1. Preheat oven to 350*
2. Cook spaghetti in a large saucepan of salted boiling water until almost tender. Drain and set aside.
3. Meanwhile, melt butter in a large skillet over medium heat. Add garlic; cook and stir 1 minute.
4. Add ground beef and sugar; season with salt and pepper.
5. Cook and stir until browned; drain fat.
6. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.
7. Meanwhile, beat sour cream and cream cheese in medium bowl until smooth.
8. Stir in green onions.
9. Spread ½ cup meat sauce in 2 quart casserole to prevent noodles from sticking.
10. Add half the spaghetti.
11. Add half the sour cream mixture.
12. Add half the meat mixture.
13. Add the rest of the spaghetti, sour cream mixture and meat mixture.
14. Sprinkle with Parmesan cheese.
15. Bake 35 minutes or until heated through.

EZ stuffed shells

So here are the shells that Aunt Shantyl had to make herself for her birthday dinner! Haha...poor birthday girl. I told her they were really good after I made them and she wanted to try to make them! I felt bad she cooked her own dinner though. Here's the recipe though!

EZ stuffed shells

1 pound ground beef
1 jar (1 pound 10 ounces) PREGO Traditional Italian Sauce
¾ cup grated Parmesan cheese
1 package (12 ounces) jumbo shell-shaped pasta, cooked and drained
1 cup shredded part-skim mozzarella cheese (4 ounces)

Directions
1. Cook the beef over medium-high heat until well browned, stirring frequently to break up meat.
2. Pour off any fat.
3. Stir 2 cups of the sauce and ½ cup of the Parmesan cheese into the skillet.
4. Cook for 5 minutes or until the meat mixture thickens.
5. Heat the remaining sauce in a 1 quart saucepan over medium heat, stirring often.
6. Spoon the beef mixture into the pasta shells and place on a serving platter (I used a tray lined with foil so clean up would be easy)
7. Serve the filled shells with heated sauce, mozzarella and remaining Parmesan cheese for topping.

Cheesy Chicken & Broccoli Bake

1 pkg. Stove top stuffing mix for chicken
1- 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 oz) frozen broccoli florets, thawed, drained
1 can (10 3/4 oz) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz) velveeta pasterized prepared cheese product, cut into 1/2 inch cubes

Heat oven to 400 F.
Prepare stuffing as directed on package: set aside.
Combine remaining ingredients: spoon into 13 x 9 baking dish. Top with stuffing.
Bake 40 min. or until chicken is done.

Golden Potato Casserole

I made this last night to go with the Meatloaf and it was delicious!

Golden Potato Casserole
6 large potatoes, peeled and cut into ½ inch cubes
4 cups (16 ounces) shredded cheddar cheese*
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
¼ cup butter, melted
8 green onions, chopped**
Dash salt and pepper
*I didn’t have enough cheddar so I substituted some Colby and Monterrey jack
** I just used onion powder
Directions
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 12-15 minutes or until tender.
4. Drain.
5. In a large bowl, combine the remaining ingredients; gently stir in potatoes.
6. Transfer to a greased 13x9 (dish will be full)
7. Bake, uncovered, at 350* for 40-45 minutes or until bubbly.
8. Let stand for 10 minutes before serving.

Cinnamon Rolls

1/2 cup instant potato flakes
1 cup water
2 - 1/4 oz packages dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs- lightly beaten
1 cup sugar
1 cup shortening melted (oleo)
1 Tablespoon salt

1/2 cup margarnine softened
1 1/3 cups firmly packed brown sugar
4 teaspoons cinnamon
1/2 cup pecans (optional)

Glaze
2 Cups xx sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla
2 tablespoons cream cheese softened
2 tablespoons butter softened


Stir potato flakes and 1 cup water and microwave for 3 minutes . Stir.

Combine yeast and warm water(2 cups) let stand 5 minutes.

Combine potato, flour(5 cups), eggs, sugar(1 cup white), 1 cup melted oleo, and salt.

Stir in yeast mixture until blended.

Gradually stir in rest flour until soft dough forms.

Cover and let rise 1 hour or until double in size. Away from drafts.

Divide dough in 1/2.

Roll each portion on a lightly floured surface. 15x18 rectangle.

Spread with 1/4 cup of the softened oleo. Save other 1/4 cup for other rectangle.

Sprinkle with 2/3 cup of brown sugar.

Sprinkle with cinnamon.

Sprinkle with pecans if desired.

Roll up starting at long edge.

Cut each roll into 1" thick pieces.

Arrange into 4 9x13 or 8 8x8 pans

Cover and let rise 30 minutes or until doubled in size.

Bake at 375 for 25 minutes or until golden.

Mix ingredients for glaze.

Drizzle with glaze.

Unbaked rolls maybe frozen.

Thaw in fridge 8 hrs.

I love this recipe my Mom gave me. I like the fact you can freeze them and thaw them overnight in refrigerator, and bake fresh the next morning. I wouldn't have to get up so early to make fresh cinnamon rolls. Although, morning is Jeremiahs extra sweet time!

South Dakota Meat Loaf

Josiah and I made this last night for dinner and it was delicious! Even Josiah liked it - he said this meat is so good! He actually had seconds! It is super easy to make, it just takes a long time to bake.

South Dakota Meat Loaf
1 egg, lightly beaten
1/3 cup evaporated milk
2 tablespoons Worcestershire sauce
¾ cup quick-cooking oats
¼ chopped onion*
1 teaspoon salt
½ teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef**
¼ cup ketchup
*I used onion powder
**I just used 1 pound
Directions
1. In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper.
2. Add beef and mix well.
3. Press into a greased 8x4 loaf pan.
4. Bake, uncovered, at 350* for 1 ¼ hours; drain.
5. Spread ketchup over meat loaf.
6. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160*.
7. Let stand for 10 minutes before slicing.
(Note: I used 93/7 hamburger and there was nothing to drain and I didn’t cook it the last 10 minutes b/c I think it would have dried out. I just put the ketchup on and let sit 10 minutes.)

Our Recipe Adventures

I created this blog so that my sister, mom and I could share our recipes! I love to cook and try new recipes and my sister has started enjoying this passion of mine and I'm so happy to share it with her! Mom... well I think her husband would really enjoy it! (Haha... just kidding... no more bologna sandwhiches?) So I'll get us started...