After receiving these rave reviews, I decided to share:
4 ounces bow tie pasta
2 cans Italian style diced tomatoes
1/2 pound boneless chicken, cut into strips
1 onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon rosemary
1/2 cup Romano or Parmesan cheese (I used Parmesan, but I think Romano would be better)
Cook pasta, drain, set aside. Drain tomatoes, reserving liquid. In a large skillet, add reserved liquid and boil 5 minutes. Stir in tomatoes, chicken, onion, mushrooms, garlic and rosemary. Cook 6 minutes or until chicken is done, stirring occasionally. Toss with pasta and cheese.
1 bag frozen Hash browns (can use boiled, shredded potatoes also)
1 dozen eggs, beaten and mixed (add salt and pepper if desired)
1 package ham
1 green pepper
2 cups grated cheese
Layer ingredients together. Bake in a greased casserole dish at 325 for 1 to 1 1/2 hours. Watch for the eggs to be cooked and the cheese melted.
Add your own favorite touches like: crumbled bacon, browned sausage, olives, mushrooms or tomatoes. Make it like your favorite omelet!
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cornflake crumbs
8 diagonally-cut slices French bread (about 1 inch thick)
1/4 cup margarine, melted
Preheat oven to 450°.
Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.
Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.
Makes 8 servings
1 large onion, chopped
2 tablespoons butter
1 16-ounce can tomatoes, chopped and drained (reserve liquid)
1 cup long grain rice
1 1/2 teaspoon salt
2 teaspoons chili powder
1/8 teaspoon pepper
1/2 cup chopped green pepper
In 2-quart casserole combine onion, green pepper, and butter. Cook on high power for 2 1/2 minutes (in microwave). Stir once. Add enough water to reserved tomato liquid to equal 2 cups. Add to dish with tomatoes, rice, salt, pepper and chili powder. Cook covered on high power for 5 minutes and at medium power for 18 minutes. Stir once. Let stand covered for 5 minutes.
4 medium potatoes, chopped into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1 teaspoon garlic salt
1/3 teaspoon cayenne pepper
1. Preheat oven to 450. Line a cookie sheet with aluminum foil.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
6 slices bacon
carrots (at least 3), sliced
1 lb. Polska Kielbasa
4 potatoes, sliced
1 chopped onion, sliced
Cook bacon until crisp. Remove bacon from skillet. Saute sliced potatoes, carrots and onion in bacon drippings (I pour most of it out) until tender. Salt and pepper to taste. Add slices Kielbasa to skillet and heat until warm. Top with crumbled bacon and serve.
1 pineapple chunks, undrained
1 lb. Polska Kielbasa
Cut sausage into slices, put in skillet with half syrup from pineapple. Cook 15 min. until browned, add remaining syrup and pineapple chunks. Serve over rice.
1 box cake mix (any kind)
1/3 cup oil
Mix ingredients (note: for butter recipies you may not need as much oil but only about 1/4).
Add chips or anything you would like
I enjoy making the devils food cake mix cookies with Andes Mints mixed in (I break them myself instead of buying the chips--it tastes better). I have also made peanut butter cup cookies and heath ones. Be creative!!!
-1 box of cake mix (any flavor you like)
-Ice cream (again any flavor--size depends on how big your cake is. I usually buy just the 1/2 gallon)
-Frosting (any kind you like)
Cook the cake mix according to directions on the box (I usually do the 2, 9 in. cake pan size, but it is up to you)
Let the cake cool and soften the ice cream while you wait (just sit it out)
Take one layer of cake and start putting the ice cream onto the layer, molding it to the layer of cake (you could always melt the ice cream to the shape you want and then refreeze I suppose). Do this quickly then put on the top layer. Let it freeze for about 30-60 min depending on how soft your ice cream was when you finished layering it on.
Pull it out of the freezer and then frost it.
Once frozen, you can top with chocolate or decorate any way you like and then refreeze once more. Allow 12-24 hours to freeze before serving to ensure that the middle is not too soft.
2 skinless salmon fillets (3 ounces each)
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped shallots
1. Preheat oven to 400. Cut 2 pieces of parchment paper into 12-inch squares; fold squares in half diagonally and cut into half-heart shapes. Open parchment; place fish fillet on one side of each heart.
2. Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots, and salt and pepper to taste.
3. Fold parchment hearts in half. Beginning at top of heart, fold edges together. At tip of heart, fold parchment over to seal.
4. Bake fish about 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.
Makes 2 servings
This recipe was in the Friend awhile ago, when they featured recipes from Chile...I tried it out and it's been a favorite in our family ever since! I like the diversity of the ingredients and that, when combined, they taste so delicious!
1 tbsp. olive oil
1/2 lb. lean ground beef
1/2 green bell pepper, chopped
2 tbsp. chopped garlic
1/4 c. raisins, chopped
1/4 c. green olives, chopped
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper (optional)
salt and pepper, to taste
1 c. grated cheese
1/3 c. cilantro, chopped
2 pkgs. (8 biscuits each) refrigerated buttermilk biscuit dough
1 tbsp. water
1. Heat the oil in a skillet over medium heat. Add the beef, bell pepper, and garlic. Cook until the beef is browned and the vegetables begin to soften. Add raisins, olives, vinegar, flour, allspice and cumin. For spicier empanadas, add cayenne pepper. Cook until the mixture thickens. Season with salt and pepper. Stir in cheese and cilantro.
2. Preheat oven to 375 F. Roll one biscuit into a 4-inch circle. In a small bowl, beat the egg with one tablespoon of water. Brush half the biscuit dough with egg. Scoop 1 rounded tablespoon of meat filling onto the dough. Fold the dough over and press the edges with a fork to seal the dough closed. Repeat with remaining biscuits and place empanadas on a large baking sheet. Brush them with egg and bake them for 12 minutes or until golden brown.
Makes 16 empanadas.
1 loaf french bread (Target's is my favorite)
sliced provolone cheese
First, saute the mushrooms in garlic and butter. Then, slice the bread in half lengthwise and crosswise (so you have 2 HUGE sandwiches). Build the sandwich with the cheese, spinach and mushrooms and then grill each sandwich half. Slice and serve.
I grill it on large griddle. You could grill individual sandwiches, if you prefer.
This just gets you started...there are many possibilities!
3 pork chops(chopped) or 1 lb. raw shrimp
4 pieces celery (chopped)
1/2 head cabbage (coarsely shredded)
1 small onion (chopped)
1 green pepper (chopped)
soy sauce (about 2 tbs.)
Brown pork, in small about of oil, in a skillet or wok.
Add onions, cook until tender, but not brown.
If you are using shrimp, add now and cook until pink.
Add green pepper and celery, mix well.
Add cabbage and 1/2 cup warm water.
Sprinkle with soy sauce and pepper.
Add noodles. Cover and simmer for 20 mins, folding in noodles.
***IF you can't find Poncit Noodles at your grocery store
use Ramen Noodles instead about 4 packages***
My kids love this! I can't make it enough!
1 Bottle BBQ sauce
Place pork roast in crock pot. Pour 1/2 bottle BBQ sauce over the top. Cook on low for 8-10 hours or high for 6-8 hours. Shred pork. Place pork back into the crock pot and add the rest of the BBQ sauce. Serve on hamburger buns.
1 (16 oz.)container cool whip
2 cans mandarin oranges
1 pkg. fudge stripe cookies
2 C. buttermilk
2 cans pineapple tidbits
Drain all fruit. You can add fresh fruit if you like.
Mix buttermilk with pudding until creamy.
fold in cool whip. break cookies into pieces.
add cookies and fruit. Chill 1 hour before serving.
pineapple, tidbits or chunks
chow mien noodles
4-6 boneless, skinless chicken breasts (you can use a whole chicken too)
2 cans cream of chicken soup
1 cup chicken broth
4 cups cooked rice
Boil chicken, shred when cooked and return to pan. Add cream of chicken soup and chicken broth to chicken, mix together. Heat over medium heat. When warm, serve over rice. Layer other ingredients on top. Yum!
3 quarts water
1 1/2 to 2 cups sugar
Squeeze the juice from 4 of the lemons, limes, and oranges; pour into a gallon container. Thinly slice remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Serve over ice and fruit slices. NOTE: I always add the slices directly to the container and let it sit for a while. I think it adds more flavor doing it that way. Enjoy!
1 jar green chili salsa
1 can green chili enchilada sauce
2 cups grated cheese (or as much as you would like)
Brown ground beef and 1/2 jar of salsa.
Drain off fat and liquid. Put about
1/4 cup beef and however much cheese
you like on the tortilla. Fold burrito
style and put in a greased 9x13 pan.
Repeat until pan is full. Pour enchilada
sauce over the top. Sprinkle some grated
cheese over the top, cover with foil and bake
at 350 degrees for 20-30 minutes.
1 can cream of chicken soup
1 8 oz. container sour cream
salt and pepper to taste
Brown ground beef,salt and pepper meat,
then drain off grease. Boil egg noodles
while meat is cooking. Mix in soup and
sour cream with the meat, cook until warm.
Serve ground beef mixture over noodles. Enjoy!!
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter
2 beef boullion cubes
onion, optional, cut into rings.
Combine flour, salt, and pepper. Coat steak
with flour mixture. Melt butter in a pan.
Brown steak pieces. Place steak back into pan after
browning pieces. (I use a cast iron pan) Add enough
water to fill about 1/2 of the pan. Add 2
beef boullion cubes and put onions on top of
the steak. Cover. Bake at 350 degrees for 2-3
hours. Keep checking to make sure that the water
doesn't run out. Add more water if needed. Serve
with mashed potatoes because this yummy meal makes it own gravy.
1/4 C boiled rice
1 lg. onion, chopped fine
1/2 green pepper, chopped fine
1 pint tomato juice
1 8oz can tomato sauce
1-2 tbs. chili powder (I usually add more rather then less but it is to your taste)
salt and pepper to taste
Brown the hamburger in a large soup pot, drain. In a seperate pan, saute green pepper and onion in oil until onion is clear. Add the rest the ingredients. Boil together until thick, about 1 hour.
***If you like stuffed green peppers you can use this meat recipe for them. Just cut the peppers in half, removing all seeds, and boil for 5 minutes. Pour some tomato juice in the bottom of a 9x13 pan. Place green pepper in pan, fill with meat mixture, and cover with foil. Bake for 30-45 minutes. YUMMY!
3-1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Cookies, crushed, divided 30 miniature semi-sweet chocolate chips
BEAT milk and pudding mixes with whisk 2 min. Stir in 1/2 each COOL WHIP and cookie crumbs.
SPOON 1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.
DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.
The Healthier Version:
For a light version of this spooky treat, prepare with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, COOL WHIP FREE Whipped Topping and SNACKWELL'S Reduced Fat Chocolate Sandwich Cookies - it has 80 fewer calories and 50% less fat per serving.
Instead of dropping spoonfuls of COOLWHIP, use a resealable plastic bag to make the ghosts. Fill bag with remaining COOL WHIP; seal bag. Use scissors to diagonally cut off corner from bottom of bag. Squeeze COOL WHIP from bag to resemble the ghosts.
6 ounces apple juice
2 large frozen strawberries (or 4 small)
2 frozen peach slices
2 tablespoons frozen blueberries
1/4 cup Gerber rice cereal for baby
2 ounces pears/raspberries baby food (1/2 of a #2 jar)
1 1/4 ounces carrots baby food (1/2 of a #1 jar)
Combine apple juice and frozen fruit in blender; mix on high setting until the frozen fruit is blended. Add rice cereal and baby food; mix on low/stir setting until blended in.
Serve in a sippy cup without a non-spill valve.