Amish Breakfast Casserole

1 pound bacon -- diced
1 medium onion -- diced
6 large eggs -- lightly beaten
4 cups frozen shredded hash browns -- thawed
2 cups shredded cheddar cheese
1 1/2 cups cottage cheese
1 1/4 shredded Swiss cheese


In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Cheddar-Egg Casserole

6 Cups Cubed Cooked Ham
4 Cups Shredded Cheddar Cheese
8 Cups French Bread Cubes
3 Tablespoons Butter -- melted
1/2 Cup All-purpose Flour
1 Teaspoon Dry Mustard
8 Large Eggs
4 Cups Milk

Layer ham, cheese and bread cubes in a lightly greased 9 X 13" baking dish. Combine flour and mustard and sprinkle over top. Whisk together eggs, butter and milk; pour over casserole. Cover and refrigerate over night. Remove from refrigerator; let stand at room temperature 15 minutes. Bake, uncovered at 350° for 50 - 55 minutes or until set.

Sausage Egg Bake

8 slices white bread -- crust removed & cubed
1 1/2 pounds sausage -- fried and drained
3/4 pound cheddar cheese -- shredded
4 large eggs -- beaten
1 teaspoon dry mustard
1 can cream of mushroom soup
1 can mushrooms -- sliced and drained
2 cups milk
1 teaspoon salt

Layer cubed bread, sausage, and cheddar cheese in a 9 X 13 casserole. Beat the eggs and add the milk, mustard, and salt. Pour over bread mixture and cover with mushroom soup and the mushrooms. Refrigerate overnight and bake at 350° for 1 hour.

Sausage Casserole

8 slices white bread -- cubed
2 pounds sausage
1 1/2 cups sharp cheddar cheese -- grated
6 large eggs -- slightly beaten
2 1/2 cups milk
1 tablespoon brown sugar
1/2 teaspoon paprika
1 tablespoon onion -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/8 teaspoon red pepper

Remove crust from bread and cut into cubes. Cook and drain the sausage. Layer bread, sausage, and cheese in a greased 9 X 13 casserole. Combine beaten eggs with milk and remaining ingredients. Cover and refrigerate overnight. Remove from refrigerator a while before baking at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.

Oatmeal Gingersnaps

1 cup shortening
2 cups sugar
2 Large egg
1/2 cup molasses
3 cups all-purpose flour
1 1/2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
Additional sugar

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.

Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 5 dozen.

Broccoli Cranberry Salad

1 1/4 cups fresh cranberries, chopped
1/4 cup sugar
combine in small bowl and chill berries until makes juice and sugar is dissolved
4 cups broccoli, cut small
4 cups Coleslaw mix (cabbage and carrot), cut small
1/2 cup sliced almonds
1/2 cup raisins
1/3 cup chopped red onion
6 slices bacon cooked crisp and crumbled

Dressing
1 cup mayonnaise
1/4 cup sugar
1 Tablespoon vinegar

Combine ingredients and drizzle with dressing. Toss to cover, Cover and chill at least 1 hour or up to 24 hours. Overnight is best.

Mom's Cream Pie

1/3 Cup All-purpose Flour -- plus 1 tablespoon
2/3 Cup Sugar
1/4 Teaspoon Salt
2 Cups Milk
3 Large Egg Yolks -- slightly beaten (reserve whites)
1/2 Teaspoon Vanilla
2 Tablespoons Butter
1 Pre-baked Pie Shell

Microwave Directions:

Combine flour, sugar and salt in a microwave safe bowl (I use a 2-quart pyrex measuring bowl). Slowly add milk, mixing well. Microwave 2 minutes. Remove and stir filing and return to the microwave. Cook an additional 3 minutes before you stir again. Cook an additional 2 minutes and stir until smooth. If mixture is not thick, return for one more minute. In the meantime, break eggs and put the yolks in a small bowl and beat slightly. Put whites in a bowl to beat into a meringue. Into the egg yolk, gradually add a small amount of the hot mixture, beat and then add some more hot mixture. When the egg yolks are tempered, combine them with the hot mixture. Return to the microwave and cook one more minute. Remove and stir in the butter and vanilla.

The filling is now ready to add either bananas, coconut, or pineapple.(Be creative) Pour into pie shell and make meringue.

My Mom always made this on top of the stove and stirred it for a long time so it didn't stick. It's so much easier in the microwave and you don't have to worry about it scorching.

Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Sharon's Southwest Chicken Soup

1 1/2 Cups salsa verde
3 cups Shredded Cooked Chicken
2 15 Ounce Cans cannellini beans -- Drained
1 Quart chicken broth
1 teaspoon ground cumin
2 each green onions -- chopped
1/2 cup sour cream -- optional
tortilla chips -- optional
Pepper Jack Cheese -- optional

Empty the salsa into a large saucepan. Add the chicken, beans, broth and cumin. Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with your choice of a sprinkling of onions, dollop of sour cream, shredded pepper jack or some tortilla chips.


NOTES : This is really good. I don't use the sour cream or onions (optional), but I do use the corn chips like you would crackers. I love the pepper jack sheese added to it.

Sharon's Favorite Lasagna

2 pounds ground beef
4 tablespoons oilive oil
4 cloves garlic -- minced
2 medium onions -- minced
salt & pepper
12 ounces tomato paste
16 ounces tomato sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
12 ounces lasagna noodles
1 pound Mozzarella cheese
8 ounces Monterey jack cheese
1 pint cottage cheese
1 teaspoon salt
1 teaspoon pepper
1/4 cup parsley flakes
1/2 cup Parmesan cheese
2 large eggs -- beaten

Brown ground beef in olive oil along with the onion and garlic. Salt & pepper to taste. Add the tomato sauce, paste, water and Italian seasoning. Simmer for 45 minutes. Cook and drain noodles. Combine cottage cheesem Parmesan cheese, parsley, eggs, salt & pepper. Grate cheese. In a big 9 X 13 pan, layer ingredients: Sauce, noodles, sauce and cheeses. Repeat layers. Bake at 350° for 45 minutes (covered with foil), remove foil and bake an additional 15 minutes. Let set for 15 to 20 minutes before serving. Serves 10

Praline Topped Oatmeal Cake

1 1/3 Cups Boiling Water
1 Cup Quick-cooking Oats
1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract

Topping:
1/2 Cup Brown Sugar
2 Tablespoons All-purpose Flour
1/4 Cup Melted Butter
2 Tablespoons Water
1/2 Cup Pecans -- finely chopped
3/4 Cup Coconut

For cake, pour boiling water over oatmeal' cover and let set for 20 minutes. Sift together flour, salt, soda and cinnamon and set aside. Cream butter and sugars, beating until light and fluffy. Add eggs, one at a time, besting well after each addition. Add vanilla and oatmeal mixture and blend well. Add flour mixture gradually. mixing just until blended. Pour into a prepared 9 x 13 Pan and bake at 350° for 30 minutes, or until cake tests done.

To prepare topping, mix all ingredients together and spread evenly over hot cake. Turn oven to broil, and return pan to oven for 5 additional minutes, or until browned and bubbly.

Szechuan Peanut-noodle Salad

1 16 Oz Package Spaghetti
4 Ounces Snow Peas -- strings removed
3/4 Cup Creamy Peanut Butter
3 Tablespoons Soy Sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Hot Asian Sesame Oil
1 Tablespoon Cider Vinegar
2 Teaspoons Grated, Peeled Fresh Ginger
1 Medium Red Pepper -- thinly sliced
Dry Roasted Peanuts
Chopped Green Onions

Prepare spaghetti as label directs. Drain, reserving 1 cup pasta cooking water. Rinse with cold water; drain well. In a 3-quart saucepan in 1-inch boiling water, heat snow peas to boiling over high heat. Reduce heat to low; simmer 1 minute, or until crisp-tender. Rinse now peas with cold running water to stop cooking; drain. Cut snow peas into matchstick-thin strips.

Prepare peanut-butter dressing. In a large bowl, with wire whisk, mix peanut butter, soy sauce, vegetable oil, Asian sesame oil, vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth. Add spaghetti , snow pea strips and sliced red pepper to peanut-butter dressing in bowl; toss to coat well. Sprinkle with dry-roasted peanuts and chopped green onions before serving.

Serve noodle salad immediately or cover and refrigerate to serve later. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency.

Italian Salad Dressing

1/2 Cup Mayonnaise
1/3 Cup White Vinegar
1 Teaspoon Vegetable Oil
2 Tablespoons Corn Syrup
2 Tablespoons Parmesan Cheese
2 Tablespoons Romano Cheese
1/4 Teaspoon Garlic Salt - or one clove garlic minced
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Parsley Flakes
1 Tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed.

If this is a little too tangy your own personal tastes add a little extra sugar.


NOTES : This was reported to me as the Olive Garden Salad Dressing.

Poppy Seed Slaw

10 Ounce Pkg Angel Hair Coleslaw
3/4 Cup Dried Cranberries
3/4 Cup Honey-roasted Sliced Almonds
3/4 Cup Poppy Seed Salad Dressing
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Combine colslaw, cranberries and almonds in a large bowl. Whisk the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.

Chocolate Zucchini Cake

2 Cups All-purpose Flour
2 Cups Granulated Sugar
3/4 Cup Unsweetened Baking Chocolate
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
4 Large Eggs
1 1/2 Cups Canola Oil
3 Cups Shredded Zucchini
3/4 Cup Chopped Walnuts

Preheat oven to 350°. Grease and flour a 9x13 inch baking pan.

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Blueberry Zucchini Bread

3 Large Egg
1 Cup Canola Oil
3 Teaspoons Vanilla Extract
2 1/4 Cups Granulated Sugar
2 cups Shredded Zucchini
2 Cups All-purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 Tablespoon Cinnamon
1 Pint Fresh Blueberries

Preheat oven to 350°. Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Thai Peanut Noodles

1 Pound Peeled Medium Shrimp
1 Cup Light Italian Salad Dressing -- divided
2 Tablespoons Crunchy Peanut Butter
1 Tablespoon Soy Sauce
1 Tablespoon Honey
1 Teaspoon Ground Ginger
3/4 Teaspoon Red Pepper Flakes
1 Small Carrot -- peeled and shredded
1 Cup Green Onions -- chopped
1 Tablespoon Sesame Oil
8 Ounces Angel Hair Pasta -- cooked
2 Tablespoons Fresh Cilantro -- chopped
2/3 Cup Peanuts -- optional

Coat shrimp with 1/2 cup Italian salad dressing. Cook angel hair pasta until al dente Meanwhile wish together the remaining 1/2 cup salad dressing, peanut butter, soy saucehoney, ginger and red pepper flakes. Set aside

Saute carrots, green onions and shrimp in the sesame oil about 5 minutes or until shrimp are thoroughly heated. Toss drained pasta, peanut sauce and shrimp mixture together in a large bowl; sprinkle with cilantri and peanuts.

Chicken Broccoli Hot Dish

20 Ounce Pkg Chopped Broccoli, Frozen -- cooked and drained
3 Medium Boneless Chicken Breast -- cooked and shredded
2 Cubes Butter or Margarine
4 Tablespoons Flour
2 Cups Milk
3 Tablespoons Chicken Soup Base
1 Package Stuffing Cubes
Reserved Chicken Broth

Boil chicken in water to cover. When chicken is tender, remove from broth to cool so you can shred or chop in bite-size pieces. In a 9 X 13 pan, place the broccoli in bottom and then layer the chicken on top. Mix the margarine and add 4 tablespoons flour, stirring until smooth.. Slowly add the milk and stir until thickened. Add the chicken soup base and stir well. Pour this mixture over the chicken and broccoli in the casserole dish.

Heat the broth (2 cups), add another stick of margarine to the hot broth. Put seasoned dressing cubes in a bowl and add the broth, making a dressing (or you can use stove top). Put the dressing over the other ingredients in the casserole. Bake for 30-45 minutes until hot and bubbly.

Note: I sometimes make a second batch of the sauce and serve it with the casserole, allowing your guests to pour on top of their serving. This gets rave reviews.

Vicki's Zucchini Bread

Recipe By :Vicki Wellenbrock

3 Large Eggs
2 Cups Granulated Sugar
1 Cup Canola Oil
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
8 Ounces Cream Cheese -- softened
2 Cups Shredded Zucchini
2 Cups Chopped Walnuts

Preheat oven to 350°. Prepare two 9 x 5 loaf pans. (I like to spray them and add a strip of waxed paper on the bottom, then spray that).

In a large bowl, beat eggs, sugar, oil and vanilla until smooth (about three minutes). Beat in the cream cheese. Combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg, whisk to blend. Gradually beat into egg mixture on low speed. Fold in nuts and zucchini. Divide in to prepared pans and bake for 60 minutes or until tests done.. Cool in pans on rack for 10 minutes and then turn out of pan to cool. Freezes well.

Helen's Chicken Supreme

3 Cups Chicken -- cooked and cut up
1 Package Rice-a-Roni Chicken Flavored
1 Can Cream of Chicken Soup
1 Can Chicken Broth
3/4 Cup Mayonnaise
1 Cup Celery -- finely chopped
1/2 Cup Onions -- finely chopped
1 Can Water Chestnuts -- sliced and drained
1/2 Medium Green Pepper -- diced

Mix all ingredients together and let set overnight in refrigerator. Bake at 350° for 1 hour.


NOTES : This is really good. You can add crushed potato chips on top during baking,

Special Banana Nut Bread

3/4 Cup Butter -- softened
8 Ounces Cream Cheese -- softened
2 Cups Granulated Sugar
2 Large Eggs
1 1/2 Cups Mashed Ripe Bananas
1/2 Teaspoon Vanilla Extract
3 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped Pecans -- divided

Orange Glaze:
1 Cup Confectioners' Sugar
3 Tablespoons Orange Juice
1 Teaspoon Grated Orange Peel

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, baking powder and salt, gradually add to the creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 x 4 loaf pans. Sprinkle with the remaining pecans. Bake at 350° for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients together. drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.

Yummy Tossed salad

1/2 Cup Sugar
1/3 Cup Red Wine Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Salt
2/3 Cup Canola Oil
2 Teaspoons Poppy Seeds
10 Cups Torn Romaine Lettuce
1 Cup Shredded Swiss Cheese
1 Medium Apple -- chopped
1 Medium Pear -- chopped
1/4 Cup Dried Cranberries
3/4 Cup Chopped Cashews

For the dressing, in a blender or food processor, combine the first 5 ingredients. With machine running,slowly add canola oil. Stir in poppy seeds.
In a salad bowl, combine the lettuce, cheese, apple, pear and cranberries. Drizzle desired mount of dressing and mix well. Just before serving, add cashews.

Easy Pimento Cheese

8 Ounces Shredded Cheddar Cheese
8 Ounces Shredded Pepper Jack Cheese
4 Ounce Jar Diced Pimentos
1/2 Medium Red Onion -- diced
1 Cup Mayonnaise -- or more if needed
3 Cloves Garlic -- finely minced
1 Teaspoon Hot Smoked Paprika
1/2 Teaspoon Celery Seed
Salt & Freshly Ground Pepper to Taste

In a medium bowl, combine cheeses, pimentos (with juice), onion, mayonnaise, paprika and celery seed. Mix well and season with salt and pepper. Refrigerate until ready to serve.


NOTES : This is wonderful for sandwiches (recommend white bread). I didn't have hot smoked paprika, so I added a pinch or two of cayenne pepper. Turned out great!

Pam's Perfect Baked Beans

1 pound hamburger
1 pound bacon -- diced
1 small onion -- chopped
2 28 ounce cans baked beans -- Bush's
2 15 ounce cans pork and beans
1 15 ounce can tomato sauce
1/4 cup mustard
1/4 cup brown sugar
salt to taste

Brown hamburger, onion and bacon. Drain off any fat remaining and add other ingredients. Put in a Casserole dish and bake at 325° for 40 minutes, uncovered


NOTES : These are really good baked beans, because of the hamburger and bacon, it could be served as a casserole too. Yummy!

Fire Roasted Salsa

2 14 Ounce Cans Fire-roasted Diced Tomatoes -- undrained
1 Cup Sliced Onion
2/3 Cup Fresh Cilantro Leaves
2 Tablespoons Lime Juice
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/4 Cup Jalapeno Chile Peppers

In a food processor, combine the tomatoes, onion, cilantro, lime juice, jalapenos, sugar and salt. Cover and process until desired consistence.

Cashew-Chicken Pasta Salad

16 Ounces Spiral or Rotini Pasta
2 Cups Cubed Cooked Chicken -- (see Notes)
20 Ounce Can Pineapple Tidbits -- drained
1 1/2 Cups Diced Celery
3/4 Cup Sliced Green Onions
1 Cup Seedless Green Grapes -- cut in half
1 Cup Seedless Red Grapes -- cut in half
1 Cup Dried Cranberries
1 Cup Ranch Salad Dressing
3/4 Cup Mayonnaise
2 Cups Salted Cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery and grapes. Drain pasta and rinse under cold water. Stir into the chicken mixture along with the dried cranberries.

In a small bowl, whisk the ranch dressing and mayonnaise together. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews

NOTES : This makes a really large salad and you might want to cut it in half. Everyone loves it and you really don't need to add the chicken. It's good without.

Mac & Cheese in Pressure Cooker

2 1/2 Cups Elbow Macaroni
2 Teaspoons Chicken Soup Base
3 Cups Water -- divided
2 Tablespoons Butter or Margarine
1 Tablespoon Parmesan Cheese
2 Cups Shredded Sharp Cheddar Cheese
2 Ounces Cream Cheese
1 Teaspoon Dried Yellow Mustard

Combine 2 cups water with the 2 teaspoons chicken base. Add to pressure cooker along with macaroni, butter, Parmesan cheese and remaining cup of water.Secure lock on lid, and close vent so it's on pressure. Set cooker to high and cook for 6 minutes.

Perform a quick release to release the cooker's pressure. Safely remove lid and slowly stir in the cheese, mustard and cream cheese until melted and creamy. Serve immediately

Sharon's Swiss Steak

3/4 Cup Burgundy
1/4 Cup Water
2 Cloves Garlic -- pressed
1 Stalk Celery -- diced
1 Pinch Italian Seasoning
4 Ounce Can Mushrooms
2 Tablespoons Butter
1/3 Cup Flour
3 Pounds Round Steak -- 3/4 to 1" thick
Bacon Drippings
2 Medium Onions -- chopped

Combine wine, water, garlic, celery, Italian seasoning and let stand during other preparation. Saute mushrooms in butter, remove from pan with a slotted spoon. Saute' onions in a small amount of oil, remove them from the pan when they are limp. Take flour and add salt and pepper to season it and rub it into the steak that has been cut into serving pieces. Fry the steak slowly in a sufficient amount of bacon fat until lightly browned on both sides. Put all meat in a pam and surround with onions. Pour wine mixture on top and then add mushrooms. Cover tightly and simmer slowly for approximately 45 minutes, or until meat is tender. Add more wine if you need more moisture.

NOTES : This is an all-time favorite recipe. I like it especially because it can be made ahead in your electric skillet and simply heat it up when it's time to eat. A great company dish, I like to serve it with mashed potato casserole.

Caroline's Ham & Potato Casserole

2 cups ham -- diced
3 cups cubed potatoes
1/3 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup milk
1 tablespoon flour
2 tablespoons butter

Cover cubed potatoes with water and cook until just done. Meqnwhile, melt butter in deep skillet. Saute' green onions and peppers. Remove from stove and add flour. Add milk and stir. Add mayonnaise and cheese. Mix until smooth. Drain and add potatoes and ham. Put in casserole and bake until done at 350°, approximately 30 minutes.


NOTES : This is really good as a side dish or main casserole, but--don't forget the green peppers, They make the dish.

Pam's Dip

2 pounds velveeta
1 pound hamburger
1 medium onion -- diced
12 ounces chunky salsa
1/4 teaspoon garlic powder
3 teaspoons minced jalapeno peppers

Brown hamburger with the onions and put into a crock pot. Dice the cheese up and put with hamburger. Add the garlic powder and jalapeno peppers. Cover and cook on low for 4 hours - stirring often.




NOTES : This is a great basic recipe and it would also be good with black beans and olives added. Serve with tortilla chips, fritos or any firm chip. A real crowd pleaser.

Summer Green Salad

1/2 Medium Red onion -- sliced
1 Fresh Orange -- peeled and sliced
1 Medium Cucumber -- peeled and sliced
1 Head Romaine Lettuce
1 Ripe Avocado -- peeled and sliced
Dressing:
1/2 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Fresh Orange Juice
1/3 Cup Orange Juice Concentrate
1 1/2 Tablespoons Sugar
1/2 Cup Vegetable Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Fresh Lemon Juice
1/4 Teaspoon Salt
Pepper to Taste

Prepare salad ingredients (except avocado) and put in refrigerator. Combine dressing ingredients and refrigerate. Just before serving prepare avocado and mix with the dressing and our dressing on salad mixture.


NOTES : When you prepare an vinegar-oil dressing, I always do it in the food processor or blender. Combine all ingredients and slowly add the oil while the machine is running, This makes it all come together nicely.

Hot taco dip

1 Pound Hamburger
1 Can Diced Green Chiles
1 Package Taco Seasoning Mix
1 Can Refried Beans
8 Ounces Sour Cream
1/2 Bottle Green Taco Sauce
1 Cup Grated Cheddar Cheese

Fry and drain hamburger, add green chilies and taco sauce. Add refried beans to hamburger mixture. Place in a shallow casserole. Mix together sour cream and taco sauce. Pour over hamburger mixture. Sprinkle cheese over top Bake at 350° for 30 minutes. Serve hot with taco chips.


NOTES : I like this spicier, so I use zesty refried beans and 1/2 jalapenos and 1/2 green chilies. This is a yummy dip.

Sharon's Noodle Casserole

1 Pound Hamburger
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
15 Ounce Can Tomato Sauce
1 Cup Sour Cream
1/4 Cup Sliced Green Onions
4 Ounces Wide Egg Noodles -- cooked and drained
1 Cup Grated Cheese



Brown meat, add seasonings and tomato sauce. Simmer 15 minutes . Combine cooked noodles, onions and sour cream. Alternate layers in casserole. Begin and end with noodles. Sprinkle grated cheese on the top before baking. Bake at 350° for 30 minutes or until heated through.

Sharon's Meatloaf

1 1/2 Pounds Lean Ground Beef
3/4 Cup Oatmeal -- uncooked
3/4 Cup Finely Chopped Onion
1/2 Cup Catsup
1 Large Egg -- lightly beaten
1 Tablespoon Worcestershire Sauce
2 Cloves Garlic -- minced
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.
Bake 50 to 55 minutes or until meatloaf is to done (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color 45 minutes to an hour. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

Jim's favorite meatloaf

GLAZE:
2 tablespoons brown sugar
1/4 cup ketchup
2 teaspoons cider vinegar
MEATLOAF:
1 medium onion -- chopped
2 gloves garlic -- minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup milk
2 pounds hamburger
2/3 cup oatmeal -- (or 1 1/3 cup fresh bread crumbs)
1/3 cup minced fresh parsley
8 Slices bacon -- thin sliced

For GLAZE, mix all ingredients in a small bowl and set aside. Prepare for cooking by covering a wire rack with foil; prick foil in several places with a fork. Place rack on a shallow roasting pan lines with foil for easy cleanup.

For MEATLOAF, preheat oven to 350 degrees. Heat oil in a medium skillet, add onions and garlic and saute until softened, about 5 minutes; set aside to cool.
In a large bowl, mix eggs with thyme, salt, pepper, mustard, Worcestershire, Tabasco and milk. Add hamburger, oatmeal, parsley and cooked onions and garlic; mix with a fork until evenly blended and mixture does not stick to bowl. (I usually use my hands). If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 X 5 inches. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices crosswise over loaf, overlapping them slightly and tucking them under loaf to prevent curling.

Bake loaf until bacon is crisp, approximately 1 hour. Cool for at least 20 minutes. Slice and serve.



NOTES : If you want to bake in a loaf pan, make sure you have one that has a drip pan. Double the glaze recipe and put 1/2 of it on the meatloaf and bake for 45 minute. Put other half on and bake an aditional 15 minutes.

Forbidden Black Rice Salad

1 cup black rice
1 cup dried cranberries
1 cup toasted almonds
1/2 cup green onions
1 1/4 cup red pepper -- diced
Dressing:
1/4 cup rice vinegar
3 Tablespoons Sherry Wine Vinegar
1/2 cup honey
1 1/2 Tablespoons fresh ginger -- grated
1/2 cup olive oil


Make the dressing by combing the vinegars, honey and ginger. Whisk in the oil and emulsify. Set aside.

Salad: Heat the oil in a medium sauce pan over medium heat until the oil simmers. Add the rice and toast it, stirring occasionally, for 2 minutes or until fragrant. Add the water and salt, increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cover. Cook for about 45 minutes or until the rice is tender. Remove from the heat and allow to cool.


NOTES : I made mine the night before, I think that it is better after it sets. The dressing recipe makes enough for 2 salads.

Whipped Fruit Salad

2 small package strawberry jello
3 cups boiling water
6 ounces cream cheese -- softened
2 cups miniature marshmallows
2 packages frozen strawberries -- thawed
cool whip Lite®

Dissolve jello, cream cheese and marshmallows in boiling water. Set aside until slightly thickened and creaming looking (I refrigerate), Fold in the strawberries. Chill several hours or overnight.



NOTES : There are several variations - orange jello and mandarin oranges, or lime jello with crushed pineapple. With these variations, always add 1/2 cup juice to replace some of the water the recipe calls for. I am especially fond of the orange. I use sugar free jello and cool whip and it works great.

Chocolate Chip Cookie Delight

1 Tube Chocolate Chip Cookie Dough
8 Ounces Cream Cheese -- softened
1 Cup Powdered Sugar
12 Ounces Cool Whip Lite® -- thawed, divided
3 Cups Cold Milk
1 Small Pkg Instant Vanilla Pudding and Pie Filling
1 Small Pkg Instant Chocolate Pudding and Pie Filling
Chopped Nuts -- optional
Chocolate Curls -- optional

Let cookie dough stand at room temperature for 5 - 10 minutes to soften. Press into an ungreased (I sprayed with PAM) 9 X 13 baking pan.. Bake at 350° for 14 to 16 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 3/4 cups Cool Whip.

In a large bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 minutes or until soft-set. Spread over the cream cheese layer. Top with remaining cool whip. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight.

Chocolate Banana Muffins

1/2 cup butter -- softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed ripe bananas -- about 3 large
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking soda
1 cup chopped walnuts
1 cup semisweet chocolate chips

In a bowl, beat butter and sugars. Beat in eggs, bananas and vanilla. Combine flour, baking soda, add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill paper-lined muffin cups half full.

Bake at 350° for 15-20 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Hot Artichoke Dip

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12 ounces marinated artichoke hearts -- chopped
10 ounces frozen chopped spinach -- thawed and drained
1 lg. clove garlic -- pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup freshly grated Parmesan cheese

Preheat oven to 375°. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into a small baking dish and bake for 20-25 minutes, or until heated through. Spread on cocktail bread slices, crackers or fresh vegetables.


NOTES : To "kick this up a notch", add a can of hot jalapeno peppers.

Pepperoni Pizza Dip

8 ounces cream cheese -- softened
1/2 cup sour cream
1 teaspoon dried oregano -- crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried red pepper -- crushed
1/2 cup bottled pizza sauce
1/2 cup pepperoni sausage -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onion -- sliced
1/4 cup green pepper -- chopped
1/2 cup mozzarella cheese -- shredded
assorted crackers

I a small mixer, beat together cream cheese, sour cream,oregano, garlic powder and red pepper. Spread evenly in 9 or 10 inch pie pan or quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese and bake 5 minutes longer until cheese is melted and mixture is heated through. Serve with assorted crackers. Makes 1 1/2 cups and serves 8.

Pineapple Salad

20 ounces crushed pineapple -- drained, reserve juice
2 cups miniature marshmallows
3 medium bananas -- sliced
chopped walnuts -- optional

DRESSING:
2 Large eggs -- well beaten
1 1/2 tablespoons cornstarch
1/4 cup sugar
pinch salt
reserved pineapple juice
1 tablespoon lemon juice

Combine cornstarch, sugar and salt and add to beaten eggs. Add lemon juice and pineapple juice and stir well. Cook over medium heat until mixture thickens. When mixture comes to room temperature, add bananas, marshmallows and pineapple. Mix thoroughly. Refrigerate.



NOTES : I love this salad. It's quick to make and has a wonderful flavor.

Chocolate, Chocolate Banana Bread

1 cup sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 1/4 cups mashed ripe bananas -- about 3
1 cup semisweet chocolate chips

Heat oven to 350 degrees. Spray bottom of an 8 1/2 X 4 1/2 inch loaf pan with nonstick cooking spray. In a large bowl, beat sugar, eggs and oil at medium speed until mixed. Beat in vanilla. In medium bowl combine flour, cocoa and baking soda. Beat into sugar mixture at low speed just until combined (batter will be very thick). Stir in bananas and chocolate chips.

Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack.

I made these into muffins and to me they taste just like the chocolate chocolate chip muffins at costco.

Cranberry Biscotti

2 ½ C flour
1 tsp baking powder
½ tsp salt
½ C sugar
1 ½ C butter at room temperature
2 large eggs
½ tsp. almond extract (I use vanilla)
1 ½ C dried cranberries
1 egg white



Preheat oven to 350 degrees. Line a large baking sheet with parchment. Combine flour, baking powder and salt in a bowl and whisk to blend. Using an electric mixer, beat sugar, eggs, butter and extract together. Mix in flour then dried cranberries.



Divide dough in half. Using floured hands, shape each piece into a log directly on the baking sheet. Whisk egg white and brush top and sides of each log. Bake 30-35 minutes until golden. Cool completely. Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an additional 5 minutes.



I have thought of additions to this recipe, like pecans, macadamia nuts, white choc chips, orange zest, but have never tried them because I like it so much just the way it is….but it would probably be yummy.

Peanut Butter Cookies

2 cups granulated sugar -- + more for rolling
1 cup softened butter
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla

Preheat oven to 375°. Combine butter and sugar together and mix thoroughly. Beat in eggs, vanilla and peanut butter until smooth and creamy. Combine flour, salt and soda and add to peanut butter mixture. Roll in 1-inch balls and then roll in sugar.Place on cookie sheet and flatten with fork. Bake for 12 minutes.

Pumpkin Spice Bars

4 large eggs
2 cups granulated sugar
15 ounce can pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup raisins or currants
1/2 cup chopped nuts

CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar

Heat oven to 350°. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in dry ingredients. Mix in raisins and nuts. Pour into prepared pan. Bake until light brown, approximately 20 minutes. Cool. Frost with cream cheese frosting.

Banana Nut Bars

2 cups sugar
2 cups ripe bananas -- mashed
2/3 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped nuts

CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar

Heat oven to 350°. Grease a jelly roll pan. Beat sugar, bananas, oil and eggs in large bowl. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts. Spread batter in pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Cream Cheese Frosting by beating cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth. Frost bars and cut into desired shapes and sizes. Makes 12 servings.

Apple Spinach Salad with Vinaigrette Dressing

1 bag spinach
3/4 cup chopped apples( I used gala)
crumbled bacon
blue cheese crumbles
honey roasted pecan pieces

Vinaigrette
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup vegetable oil
2 tsp grated red onion
1/2 tsp dry mustard
1/2 tsp salt

.

The vinaigrette makes enough for a couple of bags of spinach. It will separate quickly so just stir before using. Refrigerate remaining vinaigrette and use for next batch