Stove Top Kielbasa

Saturday, February 27, 2010

Submitted by: Dana Newbrough

Preheat oven to: 350 degrees                           Cook time:  30-40 min

     -  1-2 lbs. Kielbasa, sliced
     -  1 cup Sour Cream
     -  3 Tbl. prepared mustard
     -  1 tsp. salt
     -  1 large sweet onion, sliced
     -  1 medium red onion, sliced
     -  6 c. shredded cabbage
     -  8 small new red potatoes; quartered
     -  2 1/2 c. water

1)  Bake Kielbasa and potatoes on flat baking sheet at 350 degrees until cooked through and tender
2)  Stew cabbage until tender; grill onion under tender (together 15-20 minutes)
3)  Combine kielbasa, potatoes, cabbage and onions in skillet with rest of the ingredients; mix well
4)  Cook for another 10-15 minutes.

Chicken Hash

Taken from Woman's Day, submitted by:  Dana Newbrough

Cooking time:  25 min.

     -  1 Tbl. oil
     -  2 large baked potatoes, peeled and diced (3 c.)
     -  1 medium onion, coarsely chopped
     -  1/4 tsp salt
     -  2 c. shredded cooked chicken (Rotisserie works well and less work)
     -  3 medium carrots, julienned
     -  1 har (12 oz) chicken gravy
     -  1/4 tsp. pepper

1)  Heat oil in large skillet over medium heat.  Add all ingredients; stir to mix well and then press down with back of a broad spatula.
2)  Cook 8-10 minutes until a crust is formed on the bottom.  Turn in sections with the spatula.  Cook 5 min longer.
3)  Flip onto serving plate or serve straight from skillet.

Sausage Fondue


Submitted by:  Angela Silverthorne and Tia Bach

Preheat oven to:  350 degrees                           Cook time:  1 hour
Needs to be prepped night before

     -  10 slices of bread, crumbled (toasted french bread is the best)
     -  1 lb sausage, drained
     -  1 1/2 c. cheddar cheese
     -  5 eggs
     -  1 1/2 c. milk
     -  1 can Cream of Chicken or Cream of Mushroom soup

Prep night before:
1)  Crumble bread and cover bottom of lightly greased 13"x9" casserole dish.  Fry sausage in a skillet, drain and crumble.  Distribute crumbled sausage on top of bread crumbs.
2)  Put 1 1/2 c. grated cheese on top. 
3)  Beat 5 eggs and 1 c. milk and pour over top.  Cover and refrigerate overnight

Next day:
1)  Mix 1 can soup and 1/2 c. milk.  Pour over top. 
2)  Bake at 350 degrees for 1 hour.

Beef and Mushroom Lasagna

Campbell's recipe, submitted by:  Karen Newbrough

Preheat oven to:  400 degrees                            Cook time:  30 min.

     -  1 can (10 3/4 oz) Condensed cream of mushroom soup
     -  1/4 c. milk
     -  1 lb. ground beef
    -  2 c. Prego fresh Mushroom Italian Sauce
    -  9 cooked lasagna noodles
    -  1 c. shredded Italian blend or Mozzarella cheese

1)  Heat oven to 400 degrees.  Stir soup and milk in small bowl until smooth
2)  Cook beef in skillet over medium-high heat until well browned - stirring often.  Pour off fat.  Stir in sauce.
3)  Layer 1/2 beef, 3 noodles, 1 c. soup in 2 qt shallow baking dish.  Top with 3 more noodles, remaining beef and soup.  Sprinkle with cheese and cover baking dish.
4)  Bake for 30 minutes then uncover dish.  Heat broiler and broil 4" from heat source for 2 minutes or until cheese lightly brown.  Let stand for 10 min.

Pesto Baked Ziti

Created by:  Heather Dawson

Preheat oven to:  375 degrees                        Cook time:  30 min.

     -  3/4 lb. Italian turkey sausage, casings removed
     -  1 medium onion, chopped
     -  3 large garlic cloves, pressed
     -  1 (28 oz) can diced tomatoes
     -  3/4 c. pesto sauce
     -  10 oz penne pasta, cooked
     -  8 c. spinach leaves
     -  6 oz Mozzarella cheese, cubed
     -  1 c. grated Parmesan cheese (divided)

1)  Cook sausage and garlic for ~10 min (until sausage is no longer pink).  Stir in tomatoes and let them cook for 1-2 minutes.  Add in the pesto sauce.
2)  In a separate bowl, combine cooked pasta (according to directions), spinach, mozzarella and 1/3 c. Parmesan cheese.  Stir into the sausage/tomato/pesto mix.  Mix well and transfer to a 13"x9" casserole dish.
3)  Sprinkle with remaining Parmesan.  Bake for 30 minutes at 375 degrees. 

Alternate version:  Add Marinera sauce to recipe to make sauce thicker.  Just as good without.

Chicken and Ravioli Carbonara

Submitted by:  Dana Newbrough

Cooking time:  15-20 min

     -  2 Tbl. Italian dressing
     -  1 lb. bonless, skinless chicken breasts cut into 1/2" strips
     -  3/4 c. chicken broth
     -  1 pkg (9oz) refrigerated cheese-filled ravioli
     -  1/2 c. half and half
     -  4 slices bacon, crisply cooked and crumbled
     -  Shredded Parmesan & chopped fresh parsley (added to your liking)

1)  Heat dressing over high heat in skillet.  Cook chicken in dressing 2-4 minutes, turning occassionally until brown.
2)  Add broth and ravioli to skillet.  Heat to boiling; reduce heat to medium.  Cook uncovered ~4 min or until ravioli are tender and almost all broth is evaporated.
3)  Stir in half and half; reduce heat to simmer.  Simmer uncovered 3-5 minutes or until sauce is hot and desired consistency.  Sprinkle with bacon, cheese and parsley.

Warm Sweet Potato Salad

Inspired by Family Circle recipe

Preheat oven to:  400 degrees                       Cooking time:  45 min

     -  3 Tbl. Cider Vinegar
     -  3 Tbl. Maple Syrup
     -  2 tsp. Dijon mustard
     -  3 Tbl. olive oil
     -  2 lbs. sweet potatoes, peeled & cut into 1" pieces
     -  1 large onion, thinly sliced
     -  1 ham (1/2" thick), sliced into 1" pieces
     -  3/4 tsp. dried thyme
     -  1/4 tsp salt
     -  1/4 tsp pepper
     -  1 pkg (10 oz) frozen chopped spinach, thawed
     -  1/2 c. chopped walnut, toasted

1)  Heat oven to 400 degrees.  Stir together vinegar, maple syrup & mustard.  Slowly whisk in 2 Tbl. of olive oil; set aside.
2)  Place sweet potatoes, onions and ham in large bowl.  Drizzle with remaining 1 Tbl. olive oil; stir until coated.  Spread on rimmed baking sheet; sprinkle with thyme, salt & pepper.  Roast at 400 degrees for 45 minutes; stirring/flipping halfway through
3)  Remove from oven and place in a large bowl.  Stir in cooked spinach and walnuts.  Drizzle with maple vinagrette and serve immediately.

Kicking Chili

Submitted by:  Angela Silverthorne

Cooking time:  2 hours

     -  1 Tbl. vegetable oil
     -  2 lbs. ground beef, browned and drained
     -  2 c. chopped yellow onion
     -  1 1/2 Tbl. chili powder
     -  1/2 Tbl. ground cumin
     -  1 tsp. Emeril's Southwest Essence (or other SW/cajun seasoning)
     -  1 tsp. cayenne pepper
     -  1/2 tsp. ground cinnamon
     -  1/8 tsp. red pepper
     -  1 bay leaf
     -  1 Tbl. minced garlic
     -  1 (28 oz) cans whole tomatoes, crushed
     -  1 Tbl. tomato paste
     -  1/2 Tbl. salt
     -  1/2 Tbl. + 1 tsp. dark brown sugar
     -  1/2 oz (1 square) unsweetened chocolate
     -  O' Doul's Dark Beer
     -  3 c. red Kidney beans
     -  Optional garnish:  1 c. Cheddar Cheese & 1/2 c. chopped cilantro & 1 c. chopped green onion

1)  Brown beef ~10 min; add onions, chili powder, cumin, SW seasoning, cayenne, cinnamon, pepper and bay leaf.  Cook for ~ 8 min.  Add garlic and cook ~ 1 more minute.
2)  Add beer and cook for another 1-2 min (until foam subsides).  Add tomatoes, paste, salt, sugar and chocolate; bringing to a boil.  Once you reach a boil, reduce to simmer for 1 hour (or until thickened).  Skim off fat if necessary.
3)  Add beans and return to simmer for 1-1/2 hours.

Note:  To cook (uncanned) kidney beans, soak 1 lb. dried beans for 6 hours overnight; drain and cover with water and boil; simmer 30-45 min, drain and cool

Tator Tot Casserole


Created by:  Tammie Brooks

Preheat oven to:  400 degrees                            Cook time:  40-45 min

     -  1 1/2 lb ground beef
     -  1/2 medium chopped onion
     -  1 can Cream of Chicken soup
     -  1 c. Cheddar cheese
     -  1 large bag of tator tots
     -  Salt and pepper to taste

1)  Brown beef and onions; drain
2)  Mix all ingredients together and spread in casserole dish.  Put tator tots on top (can be frozen)
3)  Bake at 400 degrees for 40-45 minutes, uncovered.

Old-Fashioned Apple Crisp

Submitted by:  Karen Newbrough

Preheat oven to:  375 degrees                             Cook time:  30 min.

     -  1 (20 oz) can apple pie filling  (peach, or any of your choice)
     -  3/4 c. brown suger, packed
     -  1/2 c. flour
     -  1/2 c. uncooked rolled oats
     -  3/4 tsp. cinnamon
     -  3/4 tsp. nutmeg
     -  1/3 c. butter or olio, softened
     -  Optional:  Ice Cream and/or Whipped cream

1)  Heat oven to 375 degrees.  Coat pie pan with Pam spray.  Spread apple (pie) filling in pan. 
2)  Mix all of the other ingredients in separate bowl.  Sprinkle generously over fruit.  Bake until golden brown (~30 min).  Serve with ice cream and/or whipped cream.

Chicago Style Pan Pizza

Traditional Deep Dish Pizza - Serves 3-6

Submitted by:  Dana Newbrough  (revised from Quick cooking recipe)

Preheat oven to:  350 degrees                      Cooking time:  25-35 min

     -  1 loaf ( 1lb) frozen bread/pizza dough, thawed
     -  1 lb. bulk Italian sausage
     -  2 c. (8 oz) shredded Mozzarella cheese
     -  1/2 lb. sliced fresh mushrooms
     -  Pepperoni slices
     -  1 small onion, thinly sliced
     -  2 tsp. Olive oil
     -  1 can (28 oz) diced tomatoes, drained
     -  3/4 tsp. dried oregano
     -  1/2 tsp. salt
  -  1/2 tsp. fennel seed, crushed (can be left out, if do not have)
  -  1/4 tsp. garlic powder
  -  1/2 c. Parmesan cheese

1)  Press dough onto bottom and sides of a 13"x9"x2" baking dish.
2)  In a large skillet, cook sausage (with casings removed) over medium heat until no longer pink; drain.
3)  Sprinkle meat over dough, along with pepperoni.  Top with Mozzarella cheese.
4)  In skillet, saute mushrooms and onions.  Once tender, stir in tomatoes, oregano, salt, fennel seed and garlic powder.  Spoon over Mozzarella and top with Parmesan.
6)  Bake at 350 degrees for 25-35 minutes or until crust is golden brown.

Homemade Egg Rolls

FREEZES WELL AND MAKES A LOT!  Better than any bought egg roll!

Prep time:  20-30 min.                             Cook time:  10-15 min

     -  Egg roll wrappers (usually found in produce section)
     -  Cole slaw mix
     -  Cooking oil
     -  1/2 c. water
     -  Rotisserie chicken, deboned & shredded
     -  Soy sauce
     -  1 tsp. ginger
     -  Optional sauces for dipping:  Hot Mustard, Soy, and Sweet & Sour

1)  Preheat deep fryer or heat about 1" oil in large skillet (have shield cover, as oil can pop during cooking.
2)  Debone Rotisserie chicken and set asie in bowl.  Heat 1 Tbl. oil in medium skillet and cook down Cole Slaw mix 5-10 minutes over medium-high heat (steam with cover). 
3)  While cole slaw is cooking, set out the following:  open pack of egg roll wraps, 1/2 c. water in cup and spoon.  Put wrappers in front of you, so that they look like a diamond.
4)  Once cole slaw cooked down, toss in meat, soy sauce and ginger.  Mix well.   Put spoonful at top peak of diamond (wrapper).  Fold that corner over and roll down, tucking in sides as you go.  When you finish rolling, you should have the bottom corner left.  Dab your fingers in the water to moisten, moisten that corner and fold on top (water will make it stay closed).
5)  Deep dry in oil until golden brown on each side (~3-5 min per set).  Set aside each skillet full on plate lined with multiple paper towels, so that grease is drained off.
6)  Can freeze for 2-3 weeks.  Serve with favorite rice.  Enjoy!

How to Roll an Egg Roll:

Step 1:  Place on diagonal and fill with large spoonful of ingredients.

Step 2:  Roll top corner over mix.
Step 3:  Keep rolling, tucking in sides as you roll
Step 4:  Roll until only small tab left over.  Dab piece with a little bit of water.
Step 5:  Fold dampened corner over and voila!  Deep fry batches of egg rolls in skillet of oil or deep fryer for 3-4 min.

Ravioli with Zucchini

Submitted by:  Mary De Bastos

Total time:  25 min

      -  1 (9 oz) pkg refrigerated cheese-filled Ravioli
      -  3 c. julliene-cut zucchini
      -  1/2 c. sliced green onions
      -  1 med. red bell pepper, coarsely chopped
      -  1/2 tsp. garlic powder
      -  1/2 tsp. dried basil leaves
      -  1/4 tsp. salt
      -  1/8 tsp. pepper
      -  1/4 c. water
      -  1/2 tsp. chicken flavored instant bouillon
      -  1/4 c. shredded Mozzarella cheese

1)  Cook ravioli according to desired doneness.  Spray large cooking skillet with non-stick cooking spray.  Heat over medium-high heat until hot.
2)  Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper.  Cook 3-5 minutes or until vegetables are crisp-tender.
3)  Drain ravioli; rinse with hot water.  Add ravioli, water and bouillon to vegetable mixture; mix gently.  Cook over medium-low heat 3-5 minutes more until thoroughly heated.  Add cheese and toss gently to combine.

Favorite Potato Salad

Submitted by:  Mary De Bastos

Prep time:  30 min.                   Total time:  1 hr

     -  6 potatoes
     -  6 eggs
     -  3 slices of bacon
     -  1/2 large onion, diced
     -  3 Tbl. Mayonaise
     -  1 Tbl. Dijon mustard
     -  1 1/2 tsp. dill mix (I use Pampered Chef, but you could mix garlic powder, dill weed, and salt if you prefer)
                                                            -  Paprika (for garnish)

1)  Peel and cube potatoes, boil until tender; drain. Put in large bowl with sliced, boiled eggs.
2)  Fry bacon and set aside on paper towel (helps drain grease)
3)  Mix mayo, mustard and dill together.  Stir into potatoes and eggs.  May need more mayo while warm.
4)  Sprinle with bacon bits and paprika.

Cheesy Chicken and Rice Casserole

Friday, February 26, 2010


Submitted by:  Karen Newbrough

Preheat oven to:  375 degrees                         Cook time:  45 min-1 hr

     -  1 can Cream of Chicken soup
     -  1 1/3 c. water
     -  3/4 c. uncooked long grain white rice
     -  2 c. fresh or frozen mixed veggies
     -  1/2 tsp. onion powder
     -  4 skinless, boneless chicken breasts (halved)
     -  1/2 c. shredded cheddar
     -  Salt, pepper or other favorite seasonings to taste

1)  Stir soup, water, rice, vegs and onion powder in shallow baking dish.  Top with chicken (seasoned as desired)
2)  Cover and bake at 375 degrees for 45 minutes
3)  Top with cheese and broil for a couple of minutes.

Chicken and Spinach Casserole

Thursday, February 25, 2010


Submitted by:  Dana Newbrough
Taken from:

Serves: 4                                                      Calories:  333/serving
Preheat oven to:  350 degrees                       Cook time:  40 minutes.

     -  2 c. (cooked/skinless) chicken, diced
     -  1 pkg (10 oz) frozen spinach (thawed and drained)
     -  1/2 c. reduced-fat sour cream
     -  1/2 c. reduced-fat mayo
     -  1/4 tsp. garlic powder
     -  1/2 tsp. pepper
     -  3/4 c. parmesan
     -  1/4 c. shredded Mozzarella

1)  Preheat oven to 350 degrees.  Lightly coat a 8" square baking dish with PAM.
2)  Combine chicken and spinach in a dish.  In another bowl, whisk together remaining ingredients.
3)  Combine all, including 1/4 c. of Mozzarella cheese.  Mix well and spread in pan. 
4)  Sprinkle top with Parmesan cheese.  Bake in center of oven, uncovered for ~40 min (or until top is lightly browned)

Crock Pot Lava Cake


Submitted by:  Dana Newbrough

     -  1 Box Chocolate fudge cake mix
     -  1 Lg. box chocolate fudge pudding mix
     -  1 tub cool whip and/or favorite ice cream

1)  Generously grease crock pot.  Prepare pudding mix and cake mix according to directions.
2)  Pour pudding mix into crock pot first, covering bottom.  Then, pour cake mix right on top.  DO NOT MIX LAYERS!
3)  Cook on high 2-3 hours or low 5-6 hours.  Watch carefully, making sure cake sets (periodically testing with toothpick.  Do not overcook or edges will burn.
4)  Spoon out (ooey-goodness) and serve with cool whip and/or ice cream

Note:  Any pudding and cake mix will work.  I tried cheesecake pudding with Strawberry cake mix and it came out wonderfully (with a Fruity pebbles taste to it) and chocolate cake with vanilla pudding - the possibilities are endless!

Easy Sheperd's Pie

Submitted by:  Dana Newbrough (taken from Simply Recipes)

Preheat oven to:  400 degrees                         Cook time:  30 min

     -  1 1/2 lbs. ground round beef (yes, traditional Sheperd's pie is made with lamb which you can use, but beef is much cheaper!)
     -  1 large onion, chopped
     -  1-2 c. vegetables (get bag frozen veg. mix)
     -  1 1/2 - 2 lbs potatoes (=3 large; or get container of Bob Evan's mashed potatoes, in the refrigerator section - still great and much less work!)
     -  8 Tbl. butter (1 stick)
     -  1/2 c. beef broth
     -  1 tsp. Worcestershire sauce
     -  Salt, pepper and other seasonings of your choice

1)  If preparing mashed potatoes - peel and quarter potatoes and boil in water ~20 min, until tender.  Mash with better and seasonings when done.  Set aside for later.
2)  Melt 4 Tbl. butter (1/2 stick) in a large frying pan.  Saute onions for ~10 min and add veggies according to cooking time.
3)  Add ground beef and saute until no longer pink.  Add salt and pepper, Worcestershire and 1/2 c. beef broth, and cook uncovered ~ 10 min.  Continue to add more broth to keep moist.
4)  Put meet and veggie mix in bottom of greased casserole dish and put mashed potatoes on top.  Rough up with fork.  Cook at 400 degrees for 30 minutes.

Yummy Enchiladas

Submitted by:  Abby Woods Haake

Preheat oven to:  350 degrees                       Cook time:  30-35 min.

     -  1 tsp canola oil
     -  1/2 lb. hot Italian turkey sausage, casings removed (alternate: Rotisserie chicken, deboned)
     -  1 red bell pepper, seeded and chopped
     -  1 onion, finely chopped
     -  1 tsp. chili powder
     -  1/2 tsp. ground cumin
     -  1 can stewed tomatoes
     -  1 can black beans, rinsed and drained
     -  1 can pinto beans, rinsed and drained
     -  1 can refried beans
     -  1/8 tsp. pepper
     -  Chili powder and cumin
     -  4, 6 in. flour tortillas (recipe makes 2 full 13"x9" trays of enchiladas- with 6-8 per tray)
     -  1/2 c. shredded reduced fat Monterey Jack cheese per (use 2-3 c. per tray)
     -  2 cans of Enchilada sauce

1)  Preheat oven to 350 degrees.  Grease pan and put tiny amount of enchilada sauce on bottom of pan, to evenly cover it.
2)  In large non-stick skillet, heat the oil.  Saute the meat (chicken, sausage, etc), bell pepper and onion.  Stirring frequently until cooked evenly.  Add chili powder and cumin, cook 1 min.
3)  Stir in tomatoes, beans and pepper.  Reduce heat and simmer for 5 min.
4)  Build enchiladas; put in baking dish with seam side down.  On open tortilla, sprinkle cheese, put filling in and sprinkle with more cheese.  Wrap up and lay down.
5)  Drizzle with enchilada sauce and top with cheese.  Bake until heated through, 30-35 minutes.  Let stand 10 minutes before serving.

Chicken and Cheese Casserole

Great for big get-togethers - very filling and makes a lot!

Submitted by:  Angela Silverthorne

Preheat oven to:  350 degrees                         Cook time:  35 minutes

      -  1 lb. chicken breasts
      -  Rosemary
      -  Garlic
      -  1 can Cream of Mushroom soup
      -  Cheddar and Swiss cheese slices
      -  Box of stuffing
      -  1 stick of butter
      -  salt and pepper to taste

1)  Grease a 13"x9" pan.  1/2 chicken breasts if they are thick and lay on bottom of pan, covering.
2)  Coat chicken with can of soup and seasonings to your liking.
3)  Alternate cheddar and swiss cheese slices on top. 
4)  Mix stuffing in separate bowl with 1 stick of melted butter
5)  Cover chicken with stuffing and bake in oven (covered with aluminum foil if browning too quickly)

Toasty Cheese Bake

Submitted by:  Karen Newbrough

Preheat oven to:  350 degrees            Cook time:  30-35 min.

      -  1 Tbl. oil
      -  1/2 lb. ground beef
      -  1/4 c. chopped onion
      -  1/2 c. shredded cheddar
      -  1 egg, slightly beaten
      -  1 tsp. salt
      -  1 Tbl. prepared mustard
      -  Olio
      -  8 slices white bread
      -  3/4 c. milk

1)  Preheat oven to 350 degrees.  Heat oil in pan and add beef, onion and celery - cook until book and veggies tender.
2)  Add 1/2 tsp. salt and mustard; blend
3)  Toast bread and lightly butter on both sides.  In greased 4" square pan, place alternating layers of bread, meat and cheese; ending with bread
4)  In small bowl, combine remaining ingredients.  Pour over layers in pan and bake 30-35 min

Alteration:  Instead of celery can add cubed zucchini and squash - yum!

Easy Potato Hamburger Casserole


Submitted by:  Dana Newbrough
Taken from:

Preheat oven to:  350 degrees                       Cook time:  45 min.

     -  3 potatoes, sliced thin
     -  1 lb. hamburger
     -  1 small onion, sliced thin
     -  1/4 tsp. garlic salt
     -  1 (16 oz)  can green beans, drained
     -  1 can Cream of Celery soup
     -  1/2 can evaporated milk (or can use 1/2 c. of 2% milk)
     -  1/2 c - 1 c grated Cheddar cheese

1)  Skin and slice potatoes.  Place on bottom of greased casserole dish. 
2)  Brown hamburger and onion; drain.
3)  Add garlic salt (and pepper to taste).  Next layer with drained green beans
4)  Mix celery soup and milk and pour over beans.  Top with grated cheese and bake, uncovered in 350 degree oven for 45 minutes.  Put lid on last 10 min. of baking.

Sausage & Tortellini Soup

Wednesday, February 24, 2010

Submitted by:  Heather Dawson

     -  1 lb. Italian Sausage
     -  1 c. chopped onion
     -  2 cloves garlic, minced
     -  5 c. beef broth
     -  1 c. water
     -  3 Tbl. red wine vinegar
     -  4, 14 oz. cans diced tomatoes
     -  1 c. thinly sliced carrots
     -  1/2 Tbl. fresh basil leaves
     -  1/2 Tbl. dried oregano
     -  1, 8 oz can tomato sauce
     -  1 1/2 c. sliced zucchini (can use canned)
     -  8 oz frozen tortellini pasta
     -  3 Tbl. chopped fresh parsley
     -  shredded Parmesan cheese

1)  In a 5 qrt. Dutch oven, brown sausage.  Remove and drain, reserving 1 Tbl. of the drippings.
2)  Saute onions and garlic.   Stir in beef broth, water, red wine vinegar, tomatoes, crrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.
3)  Reduce heat; simmer uncovered for 30 min.  Skim fat from soup.
4)  Stir in zucchini and parsley.  Simmer covered for 30 min.  Add tortellini to soup during the last 10 minutes. 
5)  Sprinkle with parmesan cheese on each serving.  Makes 8 servings

Caribbean Chicken

Submitted by:  Aimee Snyder

     -  Boneless chicken breasts
     -  1 container of your favorite BBQ sauce
     -  1 can diced pineapple
     -  Your favorite seasonings to taste
     -  2 pkgs of instant uncooked white rice

1)  Dump BBQ sauce, pineapples, water and spices into crock pot.  Stir together with whisk.
2)  Dump chicken breasts (yes, even frozen ones) into crock pot.  Mix everything together.  Cook 4 hr high or 8 hrs low.
3)  30 min before chicken is done, cook the rice and serve big scoop fulls of sauce, pineapples and chicken over rice.

Not Yo' Mama's Banana Pudding

Submitted by:  Tia Bach
Recipe taken from:  Paula Deen cooking

     -  2 bags Pepperidge Farm Chessman cookies
     -  6-8 bananas, sliced
     -  2 c. milk
     -  1 (5 oz) box of instant French Vanilla pudding
     -  1 (8 oz) pkg cream cheese, softened
     -  1 (14 oz)  can sweetened condensed milk
     -  1 (12 oz)  container whipped topping

1)  Line the bottom of a 13x9x2 dish with 1 bag of cookies and layer bananas on top
2)  In a bowl, combine the milk and pudding miz and blen well until a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 
3)  Fold the whipped topping into the cream cheese mixutre.  Add the cream cheese miz to the pudding mixture and stir well until blended.  Pour the combined mix over the cookies and bananas and cover with the remaining cookies. 
4)  Refrigerate until ready to seve.

Chicken Pot Pies

Submitted by:  Angela Silverthorne

Preheat oven to:  350 degrees                     Cook time:  45 min - 1 hr

Recipe makes 2 pies (but they freeze and refrigerate very well!)

     -  2 pkgs. refrigerated Pie Crust
     -  Rotisserie Chicken, deboned
     -  1 jar Alfredo sauce
     -  1 can Cream of Chicken and Herbs
     -  1-2 cans of carrot & pea mix, drained
     -  1 can mushrooms, drained
     -  1 can boiled potatoes, drained
     -  1 egg, beaten
     -  1/2 c. Shredded Parmesan Cheese
                                                            -  Salt & pepper to taste

1)  Press 1 pie crust in bottom of pie pan (lightly greased).  Prick with fork and crimp edges.  Brown lightly for ~10 min in oven.  Set out to cool before filling.
2)  Pull apart and debone Rotisserie chicken.  Place in large bowl.  Add in alfredo, soup, veggies, potatoes and seasonings.  Mix well.
3)  Fill crusts almost to the top.  Lay 2nd crust on top of filling and crimp sides.  Hash top with knife.
4)  Beat egg with 2 Tbl. water and brush over top.  Sprinkly lightly with Parmesan cheese
5)  Bake until brown ~45 minutes.  Cover lightly with aluminum foil if edges start to burn.

Cindi's Homemade Granola


From:  Yelton Manor Bed & Breakfast (click this link - many other great recipes!  Plus, a wonderful B&B to vacation to in South Haven, Michigan) and submitted by Dana Newbrough

Preheat oven to:  300 degrees                         Cook time:  30-45 minutes

     -  Cooking spray
     -  4 c. Old Fashioned Oats
     -  1 c. sliced Almonds or chopped Pecans
     -  1/2 c. light brown sugar (packed)
     -  1/2 tsp. cinnamon
     -  1/3 c. Canola oil
     -  1/8 tsp. salt
     -  1/3 c. honey
     -  1 1/2 Tbl. sugar
     -  1 1/2 Tbl. vanilla
     -  1 c. dried cranberries
     -  1 c. golden raisons

1)  Preheat oven to 300 degrees.  Place oven rack in center position.  Spray baking sheet with nonstick spray.
2)  Mix together oats, nuts, brown sugar, cinnamon, salt and fruit in large bowl.  Set aside.
3)  Combine oil, honey and sugar in small saucepan.   Simmer over low heat until sugar has melted.  Remove from heat and stir in vanilla.
4)  Pour liquid over dry mix.  Mix completely and spread out on baking sheet.  Bake 30 min (or until golden brown); stirring occassionally
5)  Cool and place in airtight containers.  Makes 10 cups and can be stored for 3 weeks.

Potato Pizza

Submitted by:  Dana Newbrough
Preheat oven to:  350 degrees, then 375 degrees      Cooking time:  35 min.

     -  Bob Evans refrigerated Sour Cream & Chives Mashed Potatoes (cooked according to directions)
     -  1 (10oz.) tube of Refrigerated pizza crust
     -  1 lb fried and crumbled bacon
     -  1/2 c. chopped sweet red pepper
     -  1 c. sliced mushrooms
     -  1 large onion, sliced
     -  1-2 cups of favorite shredded Cheese
     -  Optional toppers:  Sour Cream and scallions

1)  Unroll pizza crust onto lightly greased pizza pan; flatten dough and build edges up slightly
2)  Prick dough several times with a fork.  Bake at 350 degrees for 15 minutes or until lightly browned.  Cool completely.
3)  Make potatoes according to directions.  Make sure to drain off excess liquid.  Spread evenly over crust.
4)  Cook bacon, pepper, onion and mushroom in skillet with olive oil.  Drain off exccess oil.  Sprinkle over potatoes.
5)  Top with cheese.  Bake at 375 degrees for 20 minutes or until cheese is melted.  Serve with optional toppers.
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