Baked Mostaccioli

1 lb. Ground Beef
1/2 Onion, chopped
1 Bell Pepper, chopped
1 clove Garlic, minced
Salt and pepper to taste
1 lb Mostaccioli
2 cups Italian Blend Cheese

Brown ground beef, onion, bell pepper and garlic. Make pasta according to package directions, drain. In large bowl combine meat mixture, pasta, sauce and 1 cup of the cheese. Pour into a 9x13 dish. Sprinkle remaining cheese on top. Bake at 350 for 15-20 minutes.

Biscuit Topped Beefy Casserole

1 lb. Ground Beef
1/2 cup chopped Onions
1 can (10-3/4 oz.) Tomato soup or Sloppy Joe mix
1 1/2 cups frozen mixed Vegetables
1 Egg
3/4 cup Milk
1 cup of shredded Sharp Cheddar Cheese
1/2 cup chopped Green Onions
1 1/2 cups Bisquick

Preheat oven to 400*.
Brown meat in large nonstick skillet on medium-high heat; drain.
Return meat to skillet. Add onions and mixed vegetables; cook and stir 5 min.
Stir in soup; cook 3 min. or until heated through.
Spoon into 8x8 pan.

Beat egg and milk with wire whisk in medium bowl.
Add cheese and green onions; mix well.
Add Bisquick; stir just until moistened.
Spred batter over meat mixture.

Bake 30-35 min. or until biscuit topping is golden brown and cooked through.

Chicken Soup

1 Chicken, I get the one that is already cut up.
32 oz. Chicken Broth
2 Celery stalks, chopped into large pieces
1 medium Onion, chopped into large pieces
salt and pepper
3 medium Potatoes, peeled and chopped
16 oz. frozen Mixed Vegetables

Put chicken, onion, celery, salt and pepper into soup pot.
Pour in chicken broth.
Add water until chicken is covered, about 3 cups

Bring to boil.
Lower heat to med-low.
Simmer for 2 hours or until chicken is done.

Remove chicken from pan and let cool for 1 hour.
After chicken is cooled remove the meat.
Add chicken, potatoes and vegetables to broth.
Bring to a boil.
Lower heat to med-low.
Soup is done when potatoes are fork tender.

*When I remove the chicken I also remove the onion and celery. My kids do not like the onion and celery but I like the flavor that it gives the broth.

Peanut Butter Bars

6 cups Rice Chex Cereal
1/2 cup Honey Roasted Peanuts
1/2 cup Honey
1/4 cup Sugar in the Raw
1/2 cup creamy Peanut Butter
1/4 cup Semi Sweet Chocolate Chips

Grease 9 or 8 inch square pan or a 12 cup muffin tin.

In large bowl, mix cereal and peanuts; set aside.

In 3 quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly.
Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated.

Press firmly in pan. Cool 15 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on high 30-60 seconds, stirring every 10 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set.

Spaghetti Squash Spaghetti

1 Spaghetti Squash
Olive Oil
Favorite Pasta Sauce

Pre heat oven to 350.
Cut squash in half length wise and scoop out the seeds.
Brush with olive oil.
Place rind side up on cookie sheet.
Bake for 45 minutes

Remove strands with a fork.
Place strands in bowl and toss with your favorite pasta sauce.

Mexican Goulosh

1 lb. Ground Beef or Ground Turkey
Salt
Pepper
Garlic Powder
Chili Powder
15 oz. can Black Beans, drained and rinsed
11 oz. can Mexi Corn, drained
15.5 oz. jar Salsa
2 cups of cooked Rice
8 oz. Mexican blend cheese
Sour Cream
Corn Chips


Season meat to taste and brown ground meat.
Add beans, corn and salsa to meat. Heat through.
Put rice on plate, then the corn chips, then the meat mixture, cheese, sour cream.
Enjoy.

Easter Cookies

To be made the evening before Easter with your child or children !!


1 cup Whole Pecans
3 Egg Whites
1 cup Sugar
1 tsp. Vinegar
pinch of Salt
Zip lock bag
Wooden Spoon
Wax Paper
Tape
Bible


1. Preheat oven to 300 degrees.

2. Place the pecans in a zip lock bag and let the child beat the bag with a wood spoon to break up the pecans into small pieces. Explain to the child that after Jesus was arrested, He was beaten by the Roman soldiers. ( Read John 19:1-3)

3. Let the child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. (Read John 19:28-30)

4. Add egg whites to the vinegar. Eggs represent life. Explain the Jesus gave His life to give us life. (Read John 10:10-11)

5. Sprinkle a little salt into the child's hand. Let them taste it and then brush the rest into the bowl. Explain that the salt represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. ( Read Luke 23:27)

6. So far the ingredients are not very appetising. Add the sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to him. (Read Psalm 34:8 and John 3:16)

7. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleanse by Jesus. (Read Isaiah 1:18 and John 3:1-3)

8. Fold in the broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. ( Read Matthew 27:57-60)

9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give the child a piece of tape and "seal" the oven door. Explain that Jesus' tomb was sealed. (Read Matthew 27:65-66)

10. Now GO TO BED!! Explain to the child that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. ( Read John 16:20 and 22)

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are HOLLOW!!! On the first Easter Jesus' followers were amazed to find the tomb open and empty. ( Read Matthew 28:1-9)

Irish Potato Bread

1/2 cup warm Water
1/4 cup Vegetable Oil
1/4 cup Honey
2 Eggs
1/2 cup Mashed Potatoes
3 cups Flour
1/2 tsp. Salt
2 1/2 tsp. Yeast

In order listed put ingredients in bread machine.
This makes a 1 1/2 lb. loaf.

Enjoy!!

Chocolate Cookie Dough Cheesecake

Crust:
1 1/2 c. Vanilla Wafer crumbs
1/3 c. Cocoa
1/2 c. Powder Sugar
1/2 c. ground Pecans
1/3 c. melted Butter

Combine all ingredients and press into the bottom of a 9 inch spring form pan.

Cookie Dough:
1/2 stick Butter, softened
1/4 c. packed Brown Sugar
1/3 c. Cocoa
2 tbsp. Water
1 tsp. Vanilla
1/2 c. Flour
1/2 c. coarse chopped Pecans

Beat butter, brown sugar, cocoa until well blended.
Add water and vanilla. Mix.
Add flour and mix well. Stir in pecans.

Filling:
3 (8oz.) pkg. Cream Cheese
1 (14oz) Sweetened Condensed Milk
3 Eggs
1 tsp. Vanilla

Beat the cream cheese until fluffy. Slowly add milk. Add eggs one at a time. Mix in vanilla.

Pour 1/2 of the filling into crust. Drop cookie dough one tsp at a time all over batter. Pour remaining filling into pan.

Bake at 300* for 55-60 minutes or until the center is set.

Orange Mocha Chocolate Cake

Cake
1 (18.25 oz) pkg Chocolate Cake with pudding mix
1 tsp. instant Coffee granules or crystals
1 1/3 c. Water
1/3 c. Oil
3 Eggs


Filling and Topping
2 c. Whipping Cream
1/4 c. Sugar
2 tbsp. Butter
1/2 tsp. instant Coffee granules or crystals
2 c. Semisweet Chocolate chips
2 tbsp. Orange Juice
1/2 c. Orange Marmalade

Heat oven to 350*. Grease bottoms only of two 8 inch pans. In large bowl, combine cake mix, coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.

Bake for 30-35 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes. run knife around sides of pans t loosen. Remove cakes form pans; place on wire racks. Cool 1 hour or until completely cooled.

In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove for heat. Add chocolate chips; stir until melted. Stir in juice. Cool 30 minutes or until completely cooled.

In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes

Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Frost sides and top of cake with remaining chocolate whipped cream.

Refrigerate at least 1 hour before serving.

Snowmen Cookies

1 pkg. (16oz) Nutter Butter cookies
1 1/4 lbs. White Chocolate or White candy coating, melted
Black, Orange,and Red decorating gel or Frosting
Mini M&Ms
Pretzel Sticks, Halved

Using tongs or fork, dip cookies in chocolate; shake off excess. Place on waxed paper.
Place M&Ms down middle for buttons.
For arms, dip ends of two pretzel sick halves into chocolate; attach one to each side.

Let stand until hardened. Pipe eyes, nose and scarf with gel or frosting.

Bacon Cheeseburger Rice Casserole

1 lb. Ground Beef
1/2 c. Onion, chopped
1 3/4 c. Water
2/3 c. Barbecue Sauce
1 tbsp. Mustard
1/2 tsp. Pepper
2 c. uncooked Instant Rice
1 c. Cheddar Cheese, shredded
1/3 c. Dill Pickles, chopped
5 strips Bacon, cooked and crumbled

In a large saucepan over medium heat, cook the beef and onion.
Add water, barbecue sauce, mustard and pepper. Bring to boil; stir in rice.
Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes.
Sprinkle with pickles and bacon.

Crock Pot Beef Stew

2 lbs Stew Meat, cut into bite size pieces
1/4 cup Olive Oil
1/4 cup Flour
1 tsp Salt
2 1/2 cups Beef Broth
1 tsp Worcestershire Sauce
1 clove Garlic, minced
1/2 Onion
1 Bay Leaf
1 tsp Paprika
4 Carrots, chopped
3 Potatoes, chopped
1 Celery stalk, chopped

Add oil and beef to skillet. Brown beef. Put beef, flour, salt, broth, Worcestershire sauce, and garlic in crock pot and stir. Add rest of ingredients and stir.
To cook you have three options:
1st: is Low for 10-12 hours
2nd: is High for 4-6 hours
3rd ( I like this one) : High for 4 hours and then turn to low for 4 hours for a total of 8 hours

Salmon Chowder

3 tbsp Butter
3/4 cup Onion, chopped
2 Celery Stalks, chopped
1 clove Garlic, minced
2 cups Potatoes, diced
2 Carrots, diced
3 cups Chicken Broth
1 tsp Salt
1 tsp Pepper
1 tsp Dill Weed
2 (14 3/4 oz) canned Salmon
12 oz can Evaporated Milk
14 3/4 oz can Cream Corn
1/4 lb Sharp Cheddar, shredded
1/4 lb Mild Cheddar, shredded

Melt butter in your favorite soup pan. Add onion, celery, and garlic. Saute until tender.
Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer 20 minutes.

Stir in salmon, milk, corn, and cheese. Cook until heated through.

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!!!!