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.