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Cheeseburger And Fries Casserole




Ingredients

2 lbs lean ground beef
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon minced garlic
1 (300 ml) can cream of mushroom soup
1 (300 ml) can cheddar cheese soup
1 (500 g) packagefrozen French fries, any style
2 cups cheddar cheese, shredded


DIRECTIONS

Preheat oven to 375 degrees.
Scramble fry ground beef until cooked.
Drain off grease.
Then add salt, pepper and garlic.
Add both soups and stir until well blended.
Heat through on stove and then transfer to 9 X 13 glass pan.
Cover beef mixture with the french fries.
Bake for 30 minutes, until fries are crispy.
Sprinkle cheese over top of casserole and return to oven until cheese is melted, about 5 minutes.

Olive Garden Fettucine Alfredo




Ingredients

1⁄2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2⁄3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed


DIRECTIONS

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles

Shrimp Louis Pasta Salad




Ingredients

3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1⁄2 cup ranch dressing
1⁄3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1⁄2 cup chopped fresh tomato
1⁄2 cup sliced green onion
1⁄4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley


DIRECTIONS

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.


Jalapeno Popper Wonton Puffs




Ingredients

1 (8 ounce) package cream cheese, softened
1 cup monterey jack cheese, shredded
1 (4 ounce) can jalapeno peppers, diced
1 teaspoon fresh minced garlic
3 green onions, diced
black pepper
1 (16 ounce) package wonton wrappers
1 quart vegetable oil (for frying)


DIRECTIONS

In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic and green onions; mix well to combine then season with a little black pepper.
Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
In a large skillet heat oil over medium-high heat.
Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown

Southern Fried Chicken




Ingredients

2 lbs cut-up chicken
Sauce mixture

4 eggs
1⁄3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend

1 1⁄2 teaspoons salt
1 1⁄4 teaspoons fresh ground black pepper
1⁄4 teaspoon garlic powder
Dredging mixture

2 cups all-purpose flour
1 tablespoon baking powder
1⁄4 teaspoon salt



DIRECTIONS

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done

LEMON RASPBERRY CHEESECAKE SQUARES




INGREDIENTS

Crust
9 full-sheet graham crackers (or 1 and ¼ cups graham cracker crumbs)
½ stick (4 tablespoons) melted butter
2 tablespoons granulated sugar
Filling
16 oz. cream cheese, softened to room temperature
2 large eggs
½ cup granulated sugar
2 lemons, juiced and zested
Raspberry Swirl
⅓ cup raspberries
1 tablespoon sugar


INSTRUCTIONS

Preheat oven to 325 degrees. Spray 8x8 baking pan with cooking spray or line with parchment paper and set aside.
Place graham crackers in a food processor and process until you have fine crumbs. Add in the melted butter and sugar, stir to fully combine. Press mixture firmly into the bottom of the 8x8 pan and bake for 10 minutes. Set aside to cool.
For the filling, using a stand mixer with the paddle attachment or handheld mixer beat the cream cheese on medium speed until smooth. Add in one egg at a time, mixing thoroughly after each one. Add in the sugar, lemon juice, and lemon zest making sure to mix well after each ingredient.
For the raspberry swirl, place the raspberries and sugar in a blender and blend until smooth. At this point you can strain the mixture to remove the seeds if you prefer.
Pour the cheesecake filling on top of the cooled graham cracker crust. Spoon the raspberry mixture in different spots on the filling, then use a knife to lightly swirl.
Bake at 325 for about 35 minutes.
Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Cut into squares and enjoy!
NOTES
This recipe will yield nine large servings, or you can cut them smaller into 16 squares.

Honey Bun Cake







Ingredients

1 box yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. brown sugar
2 tsp. cinnamon

Frosting
2 c. powdered sugar
6 Tbsp. milk
1 tsp. vanilla

How to make it : 



Preheat oven to 325 degrees. By hand mix together cake mix, eggs, sour cream, and oil until well combined. Set aside. In a seperate bowl combine brown sugar and cinnamon and mix together until well combined. Pour half of cake batter in a greased 13x9 pan. Spread it out good. Add half of brown sugar mix on top of that covering all the batter. Pour rest of batter and spread until even. Top with rest of brown sugar mix. With a knife swirl your batter around. Bake 45-50 minutes until a toothpick comes out clean. Meanwhile mix ingredients for frosting. When cake comes out of the oven pour the frosting on the hot cake. Let cool or serve warm.

Meatball Sub on a Stick




Ingredients

1 lb lean ground turkey
½ cup Italian bread crumbs
½ cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or ¼ cup fresh chopped
½ tsp Crushed Red Pepper
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2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping



Instructions

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about ¼", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and ssprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for sipping.
Notes
inspired by Kim Van Dunk's entry in the Pillsbury Bake-Off 100 Winning Recipes 2013

Crescent Chicken




Ingredients

1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Serves:6-8
Prep time:15 mins
Cook time:30 mins
Total time:45 mins


Instructions

Preheat oven to 350
Prepare soup using milk and set aside.
Separate crescent rolls.
Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
Place in a 9×13 baking dish.
Pour soup over rolls.
Bake at 350 uncovered for 30 mins.

Peanut Butter Cup Cookies




Ingredients

 1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped


Directions

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


Potluck Spaghetti Salad




Ingredients

1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped...
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt


Directions

Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.
Refrigerate overnight. Toss before serving. Enjoy.

Easy Cabbage Rolls




Ingredients

1 head green cabbage
1 lb ground pork (or ground turkey)
½ lb ground beef
2 small onions, diced
3 cloves garlic, minced
½ teaspoon dill weed
3 tablespoons fresh parsley
1 can (14 oz) diced tomatoes
salt & pepper to taste
1 cup uncooked rice
1 egg
1½ cups + ⅓ cup tomato sauce or pasta sauce, divided
1 can tomato soup


Directions

Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

TOMATO PIE




Ingredients

1 9-inch pie shell

1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/2 teaspoon basil
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper


Directions

Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Eggplant Ricotta Bake




Ingredients

    2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
    3 tablespoons olive oil, plus more for baking dish
    Coarse salt and ground pepper
    1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
    3 large eggs
    1 cup grated Parmesan cheese
    2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
    1 jar (16 ounces) store-bought marinara sauce (2 cups)


Directions

    Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.

    Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.

    Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.