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Stuffed Cabbage Rolls




Ingredients

1 can (26 Oz. Size) Campbell's Tomato Soup
2 cans Water (use The Soup Can)
½ cups White Rice
1 pound Ground Beef
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
1 whole Egg
1 head Cabbage

How to make it : 



Preheat oven to 350 F.

Pour tomato soup into a roasting pan and then add two cans of water. Stir and set aside.

Cook rice according to package instructions for parboiled; drain and rinse. Mix rice with ground beef, salt and pepper, chopped onion and egg. Set aside.

Core the head of cabbage and then drop it into a stock put filled 3/4 of the way with lightly salted water (cabbage will float). Bring it to a boil and then let it cook for no more than a minute, just enough to loosen the leaves. Gently pull leaves apart with tongs, draining them in a colander.

Once cool enough to handle, take one of the cabbage leaves and spoon beef and rice mixture into the center. Fold sides in, roll it up and place it thick rib side down into the roasting pan. Repeat with the rest of the filling and cabbage leaves.

Cover pan with foil and bake for 1 hour. Serve hot with mashed potatoes.

Omlet Casserole in a Crock Pot




Makes 8 servings

INGREDIENTS 

26 ounces frozen hash brown potatoes
1 lb sausage, cooked and crumbled
2 cups mozzarella cheese, shredded
1⁄2 cup parmesan cheese, shredded
1⁄2 cup sun-dried tomato, julienne cut
6 green onions, sliced
12 eggs
1⁄2 cup milk (or half and half)
salt and pepper, to taste
1 pinch cayenne pepper


DIRECTIONS

Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Cortesy of food.com

Homemade Chicken Noodle Soup




Ingredients

10 servings
4 cups white chicken meat cut into bite size pieces...
2 stalks chopped celery
2 tablespoons minced garlic
3 large chopped carrots
1 tablespoon dried minced onion
1/4 cup butter
2 bullion cubes
1 bag egg noodles
12 cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt

.
Directions

In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer 

SMOTHERED CHICKEN




Ingredients

3 cups sliced mushrooms FRESH OR canned
2 sweet onions sliced
(add a little garlic to the onions and mushrooms when you saute them)
1Tbs butter
1 can cream of mushroom soup
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
3 cups mozzarella cheese, Shredded
3/4 cup chicken broth
salt pepper and garlic to taste

How to make it : 


Preheat oven to 350 degrees F (175 degrees C).
saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear

Crock Pot Pineapple Chicken with Sweet Potatoes and Carrots




Ingredients

2 pounds boneless skinless chicken breasts
1/3 cup brown sugar
1/4 cup soy sauce
1 cup orange juice
1 cup pineapple juice
1/4 teaspoon ginger
1 teaspoon garlic salt
1 large sweet potato-diced
6 carrots cut up
1 onion-chopped
1 small can pineapple chunks


Directions

Place cut up carrots, sweet potatoes onion in bottom of crock pot then add chicken breasts. In a large bowl add, brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt pour over chicken, sweet potatoes and carrots in crock pot.

About one hour before done add the small can of pineapple chunks so they can heat up with rest of food.

Cook on low until chicken is tender maybe 6 hours
High for maybe four depends on your crock pot.

Pork Chop Supreme




Ingredients

4 boneless Pork chops 
4 thinly sliced medium potatoes 
1 envelope Lipton onion soup mix 
1 can cream of mushroom 
1/4 cup milk 
Salt and pepper to taste


Directions

Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

Old Fashioned Banana Cream Pie




Ingredients

1 (9 inch) pie crusts, baked
3 cups whole milk
3⁄4 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas


DIRECTIONS

Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving

Creamy Crock-pot Chicken and Broccoli Over Rice




Ingredients

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese


Directions

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings

Shrimp and Mushroom Linguine with Creamy Cheese Herb Sauce




Ingredients

1 (8 ounce) package linguine pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp


Directions

Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
Toss linguine with shrimp sauce

CHICKEN ALFREDO LASAGNA ROLLS




Ingredients

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice


Directions

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

Panera Broccoli Cheese Soup




Ingredients

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper


Directions:

1 Sauté onion in butter. Set aside.
2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3 Add the chicken stock. Simmer for 20 minutes.
4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Pecan Pie Muffins




Ingredients

1 cup pecans, chopped
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted


Directions:

1 Combine first 3 ingredients in a large bowl, make a well in center of mixture.
2 Beat eggs until foamy.
3 Stir together eggs and butter; add to dry ingredients stirring until moistened.
4 Place foil-baking cups in muffin pans.
5 Spoon batter into cups to 2/3 full.
6 Bake at 350 degrees for 20-25 minutes or until done.
7 Remove from pans immediately, cool on wire racks.
8 Best served warm

Easy Garlic Chicken




Ingredients

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired


Directions:

1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Doritos Casserole




Ingredients

2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups water
1 (10 ounce) can Rotel Tomatoes, chopped
1 (13 -16 ounce) bag plain Doritos
1 1/2 cups chopped onions
1 lb ground beef
1 cup grated cheddar cheese


Directions:

1 Preheat oven to 350 degrees.
2 Bring to a boil the soup, water, and tomatoes.
3 Cook onion with ground beef.
4 Place layer of slightly crushed Doritos in the bottom of a casserole.
5 Add a layer of ground beef, a layer of soup mixture and a layer of Doritos.
6 Continue until all ingredients are used.
7 Top with cheese.
8 Bake in 350 degree oven for 25-30 minutes.
9 Serve and enjoy.
10 You can also add canned beans and cooked rice to this casserole!
11 If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

Chicken Cheese Enchiladas




Ingredients

2 cups sour cream
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (4 ounce) can chopped green chilies
1 (2 1/4 ounce) can sliced ripe olives, drained
4 cups cubed cooked chicken
3 cups shredded monterey jack cheese, divided
3 cups shredded cheddar cheese, divided
12 flour tortillas, warmed (6 inches)
4 green onions, thinly sliced


Directions

1 In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping.
2 Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.
3 Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.
4 Bake, uncovered, at 350 degrees for 40 minutes.
5 Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
6 Bake 10-15 minutes longer or until cheese is melted.

Boston Market Meatloaf




Ingredients

1 cup tomato sauce
1 1/2 tablespoons kraft barbecue sauce
1 tablespoon sugar
1 1/2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 dash garlic powder


Directions:

1 Preheat oven to 400°F.
2 Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
3 Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
4 In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
5 Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
6 Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
7 Use the wooden spoon or your hands to work the spices and flour into the meat.
8 Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
9 Wrap foil over the pan and place it into the oven for 30 minutes.
10 After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
11 Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
12 This will help to cook the center of the meatloaf.
13 Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
14 Don't spread the sauce.
15 Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
16 Remove and allow it to cool for a few minutes before serving.

Garlic Shrimp Pasta




Ingredients

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

Directions



1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Olive Garden Pasta E Fagioli Soup in a Crock Pot




Ingredients

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta


Directions:

1 Brown beef in a skillet.
2 Drain fat from beef and add to crock pot with everything except pasta.
3 Cook on low 7-8 hours or high 4-5 hours.
4 During last 30 min on high or 1 hour on low, add pasta.

Crab Bombs




Ingredients

1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce


CRAB PUPPIES
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Baked Sweet and Sour Chicken




Ingredients

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar (sub. 1/2tsp Stevia)
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt


Directions

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Easy Taco Bake




Ingredients

1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips (Fritos)- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded MozzarellaToppings as desired

How to make it : 



Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topings.

crock pot mesquite roast




Ingredients

1 (2 -3 lb) chuck roast
6 ounces cola
1 (1 1/16 ounce) packagemesquite marinade (the kind that comes in an envelope like taco seasoning. I use McCormick or Adolph's)
1⁄4 cup water


Directions

Place chuck roast in the crock pot and pour cola over the top of it.
Mix water with the mesquite marinade packet and pour over the top of the roast.
Cook 8 hours on low.

Blueberry Pound Cake



Ingredients

1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk

How to make it : 


Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty 

Potatoes & smoked sausage




Ingredients

4/5 medium diced & peeled potatoes
1lb your favorite smoked sausage
1 large onion sliced
1 bell pepper seeded & sliced
1 sm jar banana peppers (mild/hot)
1/4 cup olive oil (other oil is fine)
Salt, peper, garlic powder, cayenne pepper to taste


Directions

Line a baking pan with tin foil, coat with cooking spray.
Chop, slice, dice all ingredients mix together in large bowl
In separate bowl add oil & seasoning mix well
Pour oil mixture over ingredients & mix until well coated
Transfer to baking pan
Pour 1/2 jar of banana peppers with juice over mixture
Cover & bake at 350º for 35/40 minutes or place on grill until potatoes are tender or until potatoes are tender
(This feeds about 4 adults)

Old Fashioned Salmon Patties




Ingredients

6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying


Directions

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Garlic Pesto Chicken with Tomato Cream Penne




Ingredients

1/2 bottle(s) Lawrys Herb and Garlic Marinade
2 tablespoon(s) Pesto
2 Boneless Chicken Breasts
8 ounce(s) Penne Pasta 1/2 box
2 tablespoon(s) Olive Oil
3 clove(s) Garlic minced
2 tablespoon(s) Pesto
1/2 cup(s) chicken broth
8 ounce(s) Tomato Sauce
1 cup(s) half-and-half
1 tablespoon(s) Flour as needed


Preparation

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down.

Add tomato sauce. Then add milk. Simmer for 5 minutes.

Toss pasta in. Add flour if it needs to be thickened.

Place chicken on top and serve.

Chicken and Dumpling Casserole




Ingredients

2 C. chicken broth (I used the water my chicken cooked in)
2 lbs. of chicken ( I used all thighs, my preference)
1 10.5 oz. can cream of chicken soup
2 T. unsalted butter, melted
1/2 tsp. black pepper
1 C. all purpose flour
1/4 tsp. salt
1 C. milk


Directions

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.
Recipe from Jane't page

Bacon Gravy




Ingredients

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
salt and pepper


DIRECTIONS

Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
Add milk; whisk together.
Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
Serve over biscuits.

EASY ITALIAN FRIENDSHIP CASSEROLE




Ingredients

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese


Directions

Preheat oven to 350º
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.

Peppered Shrimp Alfredo




Ingredients

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley


Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Fried Rice




Ingredients


3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

How to make it : 




On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion Yum!

THE FAMOUS KFC COLESLAW RECIPE




Ingredients

Onion, Finely Grated - 1 Tablespoon
Sugar - 1/3 Cup
Mayonnaise - 1/2 Cup
Buttermilk, Well Shaken - 1/4 Cup
Whole Milk - 1/4 Cup
White Vinegar - 1 1/2 Tablespoons
Fresh Lemon Juice - 2 1/2 Tablespoons
Salt - 1/2 Teaspoon
Black Pepper - 1/8 Teaspoon
Cabbage, Finely Diced - 8 Cups (or 1-16 Ounce Bag Coleslaw)
Carrot, Shredded (Omit If You're Using Bagged Coleslaw Mix - 1/4 Cup


Instructions

1. In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated.

2. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

Lemon Butter Baked Shrimp




Ingredients

1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground


Directions

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.