White Chili

1 med. Onion, chopped
1/2 cup. Red Bell Pepper, chopped
1 (10 3/4 oz.) can Cream of Chicken Soup
1 (14 oz.) can Chicken Broth
1 cup Water
2 cups diced cooked Chicken
2 (15.5 oz.) cans Northern Beans, drained and rinsed
1 (4.5 oz.) can chopped Green Chilies, undrained
1/2 tsp. dried Oregano
1/2 tsp. ground Cumin
Sour Cream
Cilantro, chopped

Put all ingredients except sour cream and cilantro in croc pot. Cook on low 5-6 hours. Serve with sour cream and cilantro.

Pizza Style Stuffed Shells

20 Jumbo Pasta Shells
3 sweet or hot Italian Sausage links, removed from casings
1 red Bell Pepper, diced
1 yellow Bell Pepper, diced
1 tbsp. Garlic, minced
1 tsp. Olive Oil
10 oz Mushrooms, sliced
1 medium Onion, cut in thin wedges
1 jar (15 1/2 oz) Pizza Sauce
1 can (14 1/2 oz) diced Tomatoes
3/4 tsp. Salt
1 tub (15oz) Ricotta Cheese
8 oz. sliced Pepperoni, chopped
1/2 cup grated Parmesan cheese
1 large Egg, beaten
4 oz shredded Mozzarella cheese

1. Boil pasta as package directs; drain.
2. Meanwhile cook sausage in a large nonstick skillet over medium-high heat, breaking up clumps, 5 minutes or until no longer pink. Remove to a medium bowl; pour off fat in pan.
3. Add peppers to skillet. Saute 4 to 5 minutes until soft. Add garlic; saute 1 minute. Place in another medium bowl.
4. Heat oil in same skillet. Add mushrooms; saute 5 minutes or until lightly browned. Add onion; saute 5 minutes or until limp and golden brown. Return sausage to pan; stir in pizza sauce, tomatoes and 1/2 tsp. salt. Bring to a gentle boil over medium heat. Remove from heat.
5. To bowl with peppers, add ricotta cheese, pepperoni, 1/4 cup Parmesan cheese, the egg and remaining 1/4 tsp. salt. Stir to blend well.
6. Heat oven to 400*. Have a 13x9 inch baking dish ready
7. Spread sauce in bottom of baking dish. Fill cooked pasta shells with ricotta mixture. Arrange in baking dish; cover tightly with foil.
8. Bake 40 minutes or until hot and bubbly. Top shells with mozzarella cheese, then remaining 1/4 cup Parmesan cheese. Bake uncovered 10 minutes to melt cheese.

Stawberry Pretzel Salad

2 cups coarsely crushed Pretzels
1 1/2 sticks Butter, melted
3/4 cup sugar
1 (8oz) package Cream Cheese, softened
8 oz. Whipped topping
1 (6oz) package Strawberry jello mix
1 (16 oz) package frozen Strawberries, thawed

Preheat oven to 350*.

Combine pretzels, butter, and 1/2 cup sugar in a medium bowl and mix well. Press into the bottom of a 13x9 baking dish. Bake for 15 minutes. Let stand to cool.

Prepare gelatin mix according to the package directions, using 1 1/2 cups boiling water and 1/2 cups cold water. Stir in undrained strawberries. Chill, covered, until partially set, about 45 minutes.

Combine remaining sugar and cream cheese in a large bowl. Beat with an electric mixer set at high speed until fluffy. Fold in whipped topping.
Spread the whipped topping mixture on top of the pretzel crust. Chill, covered, until set, about 10 minutes.

Spread the partially set gelatin on top of the whipped topping mixture. Chill, covered, until set, about 1 hour.

Broccoli Raisin Salad

4 cups fresh Broccoli Florets
3/4 cup Golden Raisins
1 small Red Onion, chopped
1/2 cup Mayonnaise
1 tbsp. White Vinegar
2 tsp. Sugar
3 Bacon Strips*, cooked and crumbled


In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

* you can use Turkey bacon also

Fruit Salad

1 can (20 oz) Pineapple Tidbits, drained
1 can (11 0z) Mandarin oranges, drained
1 jar (8oz) Maraschino Cherries, drained and cut in half
1 cup Coconut
1/4 cup Pecans or Walnuts, chopped
1 pint Sour Cream or Plain Yogurt
2 tbsp. Sugar or Brown Sugar

Mix sour cream and sugar until well blended. Add fruits and mix well. Chill.

Ham And Beans Over Corn Bread

1 (8.5oz) Box Jiffy Corn Bread Mix
1 Egg
1/3 c. Milk
1 (48oz) Jar Northern Beans
1/2 Jar (24oz) Water
2 lb. Cook Ham, Cubed**
Vinegar

Make Corn muffins according to package directions. Meanwhile put bean, water and ham in soup pot and cook on medium heat for 30-45 minutes.

To serve.... cut muffin in 1/2 and place both halves on plate. Spoon beans and ham on top of muffin. Drizzle with vinegar to taste.

**You can substitute the Ham with Turkey Ham .

Beef Stroganoff

1 lb Ground Beef
8 oz Fresh Sliced Mushrooms, crumbled
1 c. Hot Water
1 Beef bullion cube
1 can Cream of Mushroom soup
8 0z Sour Cream
Salt and Pepper


Start browning the ground beef. When the beef is 3/4 of the way done add mushrooms.
Dissolve bullion cube in hot water. Add to beef mixture.
Stir in soup and sour cream. Cook mixture on med-low for 10 minutes or until heated through.

Server over the pasta of your choice. I use the corkscrew eggs noodles.

Goulash

1 lb. Ground Beef
1/2 of a small Onion , Diced
1 can (14.5 oz) Italian Diced Tomatoes
1 box Velveeta Shells and Cheese
16 oz bag Frozen Green Beans


Make shells and cheese according to package directions. Meanwhile brown the ground beef and onion together. Add tomatoes and green beans to meat and onions. Cook until heated through. Add the meat mixture to the shells and cheese. Mix well.

Ladyfinger Cheesecake

If you want a dessert that looks and tastes amazing but is easy to make, this one is for you!!

2 (11oz) packages No-bake Cheesecake mix
2/3 c. Butter, melted
1/4 c. Sugar
1 (3oz) package Ladyfingers (25 cookies)
1 (80z) package Cream Cheese, softened
3 c. cold Milk
1 (12oz) carton frozen Whipped Topping, thawed
1 (21oz) can Cherry Pie filling

1. In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom 0f an ungreased 10 inch springform pan.

2. Arrange ladyfingers around edge of pan.

3. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix packages; beat until smooth. Beat on medium for 2-3 minutes until nice a fluffy. Fold in whipped topping .

4. Pour mixture over crust. Cover and refrigerate for at least 1 hour.

5. Top with pie filling. Remove sides of pan before serving.

Chicken Casserole

4 cups cooked, shredded Chicken
2 tbsp. Butter
3 stalks Celery, finley chopped
1 c. Onion, finley chopped
1 can Cream of Mushroom soup
1 c. Sour Cream
1 can Cream of Chicken soup
8 0z Stuffing Mix ( half of a 160z bag)
1 stick Butter
1 c. Water

1. Place shredded chicken into bottom of 9x13 pan.

2. In the 2 tbsp butter saute the celery and onion. Place sauteed celery and onion on top of chicken.

3. In bowl mix the soups and sour cream. Spoon over chicken mixture.

4. In a saucepan place water and stick of butter. Bring to boil. Stir in stuffing mix. Sprinkle over chicken mixture.

5. Bake 1 hour at 350*

Tator Tot Casserole

This is one of my families favorites!!

1 bag Tator tots
1 lb. Ground Beef
1/2 Onion chopped
2 cloves Garlic, minced
1 bag mixed Veggies
1 can Broccoli Cheese Soup
1/3 c. Milk
2 c. Shredded Cheddar
4 oz. Cream Cheese

1. Place tator tots in 9x13 pan and bake according to package directions
2. Meanwhile brown ground beef, chopped onion and minced garlic.
3. Add cream cheese to meat mixture, stir until well blended
4. Add soup, milk, 1 cup cheddar, and veggies. Stir until well blended.
5. Pour over cooked tots. Sprinkle rest of cheddar on top.
6. Bake 2o minutes on 350*Enjoy!!!!

Cheesy Shells And Tuna With Peas

This one is super easy!!

2 (12oz) boxes of Velveeta Shells and Cheese
2 (5oz) cans tuna, in water, drained
2 cup frozen peas

Boil water. Add pasta and peas and cook together. Drain pasta and peas. Mix in cheese and tuna.

I have also used canned chicken.

Chili Corn Dog Casserole

My kids love corn dogs. My daughter is allergic to pork and try and find a corn dog that is not made with pork. So I came up with this recipe. Both of my kids love it.

2 (15oz) cans of your favorite chili
1 (8 count) pkg Hot Dogs, chopped
2 (8.5 oz) boxes of corn muffin mix
1 ( 11oz) can corn, drained
2 eggs
1/2 cup sour cream
2/3 cup heavy cream

Preheat oven to 375.

Spread chili in bottom of 9x13 pan. Sprinkle hot dogs on top of chili.

In medium bowl combine muffin mix, corn, eggs, sour cream, and heavy cream. Pour on top of hot dogs. Bake 30-40 minutes.

Cheesy Meatballs And Vegetables

I keep all of these ingredients on hand for when I need a quick easy meal.

1 1/2 cups uncooked rice
3 cups water
1 pkg. (16oz) frozen cooked meatballs
1 lb. Velveeta, cubed
2/3 cup milk
1 (10oz) pkg frozen mixed vegetables

Cook rice according to package directions.

Meanwhile, cover and cook frozen meatballs in 12-in skillet over medium heat 5 minutes stirring once. Stir in milk, cheese and vegetables. Cover and cook 10 minutes, stirring often, until meatballs and vegetables are hot. Serve over rice.

Easy Danish Kringle

This is a great recipe for breakfast, brunch, or dessert. I like to bring this one to church gatherings.

1 refrigerated pie crust, softened at directed on package
2/3 cup pecans, chopped
1/3 cup firmly packed brown sugar
3 tbsp. butter, softened
water
1/2 cup powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
3 tbsp. chopped pecans

Heat oven to 375. Remove crust from pouch; place on large ungreased cookie sheet. Press out fold lines.

In medium bowl, combine 2/3 cup pecans, brown sugar, and butter; mix well. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move Kringle to center of cookie sheet. Press edges with fork to seal. Prick top with fork.

Bake for 17-22 minutes or until golden brown. Cool 5 minutes.

In small bowl, combine powdered sugar vanilla and enough milk for desired drizzling consistency; blend until smooth. Drizzle icing over Kringle. Sprinkle with 3 tbsp. pecans. Cool 30 minutes or until completely cooled. Cut into wedges.

Salisbury Steak and Cheesy Mashed Potatoes

1 1/2 lb. ground beef
1 pkg (6oz) Stuffing mix ( Chicken)
1 1/2 cups water
1/2 cup finely chopped onion
1 pkg. (8oz) fresh mushrooms, sliced
1/2 cup barbecue sauce

Preheat oven to 375*. Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties. Place on jelly roll pan.

Bake 25 minutes or until cooked through.

Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 minutes or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1-2 minutes or until sauce is heated through. Serve over patties.

CHEESY MASHED POTATOES

1 lb. red potatoes, cut into chunks
1 cup bite- sized cauliflower florets
1/4 cup sour cream
1 cup sharp cheddar cheese

Place potatoes and cauliflower in large saucepan. Add enough water to cover.

Bring to boil on high heat. Reduce heat to medium; simmer 20 minutes or until vegetables are tender. Drain; return to pan.

Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

Swedish Meatball Soup

If you are looking for something different in a soup this recipe is for you.

1 egg
2 cups half and half cream, divided
1 cup bread crumbs
1/2 cup finely chopped onion
1 lb. ground beef
1 tbsp butter
3 tbsp flour
2 beef bouillon cubes
1/4 tsp garlic salt
4 cups water
1 lb red potatoes, cubed
2 cups frozen peas, thawed
Salt
Pepper

In a bow, mix egg, 1/3 cup cream, bread crumbs, onion, dash of salt, and beef. Mix well. Shape into 1/2 inch balls. In soup kettle brown meatballs, half at a time. Remove from the pan; set aside. Drain fat.

Melt the butter in the soup kettle. To the butter add, flour, dash of pepper, garlic salt. Stir until smooth. Gradually stir in water; add bouillon cubes. Bring to boil, stirring often. Add potatoes and meatballs.

Reduce heat; cover and simmer for 30 minutes or until the potatoes are tender. Stir in peas and remaining cream; heat through.

I like to serve this with dinner rolls.

Easy Slow Cooker Chicken

I love to make this on days when I know I am not going to have a lot of time to cook. It is also a great recipe for Sundays.

6 Boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can broccoli cheese soup
1/2 tsp. garlic salt
salt and pepper to taste

1) Combine soups and spices in medium bowl
2) Place chicken in slow cooker and pour soup mixture over chicken
3) Cover and cook on low 6-8 hours

I like to serve this over pasta or rice with a side of broccoli and some fresh rolls.

All Most Lasagna

This tastes just like lasagna but without all the fuss.

1 lb. Corkscrew pasta
8 oz. Small curd cottage cheese
8 oz. Cream cheese
1/2 c. Parmesan
1 lb. Hamburger
1/2 Small onion , chopped
1 Jar (26 oz) spaghetti sauce
12 oz Mozzarella

1. Cook pasta. Drain. Add cottage cheese, cream cheese and Parmesan to pasta. Mix and set aside.
2. Cook hamburger and onion. Add spaghetti sauce to meat and mix.
3. Layer 1/2 of sauce mix to 9x13 pan. Add all of pasta mixture. Put the rest of the sauce on top. Top with mozzarella.
4. Bake @ 350 for 45 minutes

I like to serve this dish with a Caesar salad and garlic bread.