Frito Pie

2 lbs. ground chuck, browned, rinsed, and drained
1 onion, diced
1 green pepper, chopped
1 can Bush's chili beans
8 oz. tomato sauce
2 cans Del Monte Fiesta corn, drained
2 cans Del Monte diced tomatoes, chili style, drained
1 can Rotel with chilies, drained
2 cans chili magic, any style
cumin, to taste
oregano, to taste
garlic powder, to taste
onion powder, to taste
Frito scoops chips
sour cream
shredded cheese

Place all ingredients except last 3 in crock pot and cover. Cook on low 4-5 hours. Serve over Fritos. Top with sour cream & cheese if desired.

My Favorite Banana Pudding

5 oz. pkg. instant vanilla pudding mix (can use sugar free)
2 c. cold milk
14 oz. can Eaglebrand milk (can use fat free)
1 T. vanilla
16 oz. whipped topping, thawed (can use low sugar, but it doesn't set up as well.)
16 oz. pkg vanilla wafers*
14 bananas, sliced
graham cracker crumbs, optional

In a large mixing bowl, beat pudding mix and cold milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in topping. Layer wafers*, bananas, and pudding mixture in a large glass bowl. Top with graham cracker crumbs, if desired. Chill until ready to serve.

*I didn't have any vanilla wafers when I made this and used Simply Shortbread cookies instead~Delish! Now it's the only way I make it, and it's often requested.

picture at top: finished pudding with shortbread cookies and graham cracker crumbs on top. 1st picture below: top view of banana pudding  made with shortbread cookies; 2nd picture: side view of pudding; 3rd picture: I didn't place crumbs on top this time, but made a heart design on top instead.

Salisbury Steak with Mushroom Gravy

1 pkg onion soup mix
2 c. water
1 1/2 lbs. ground chuck
1/4 c. parsley, chopped
1 beef bouillon cube
1/4 c. flour
1 1/2 T. margarine
1 onion, sliced and halved
12 oz. fresh mushrooms, sliced (canned mushrooms can be used instead)

Mix 2 T. dry soup mix and 1/4 c. water in bowl. Add ground chuck and parsley. Mix with hands. Shape into 4 oval patties, 5" long & 2/3 " thick. Coat patties with 1 1/2 T. flour. Melt margarine in skillet over medium heat. Add patties and cook 10 minutes until crusty and no longer pink in the middle. Remove to a plate. Keep warm. Add onion, mushrooms, and 1/4 c. water to drippings in skillet. Stir with spoon to scrape any brown bits on bottom. Reduce heat to medium low. Cover with lid and cook until soft, (if using fresh mushrooms). Mix remaining soup with 1 1/2 c. water and 2 1/2 T. flour in bowl.. Stir into mushroom mixture. Add bouillon cube. Bring to a boil. Cook, until thickened, about 3 minutes. Return patties to skillet and turn to coat with gravy. Remove to plates. Serve with remaining gravy or pour gravy over potatoes.

Chicken Marsala

1 T. light butter/margarine
1/2 c. chicken broth
1/4 c. marsala wine (I used the real stuff, but you can use the one found in the vinegar section)
1 t. cornstarch
1 1/2 c. sliced fresh mushrooms (can use canned ones, too)
2, 5 oz. boneless, skinless chicken breasts, pounded to 1/2" thickness
1/4 t. pepper
1/4 t. salt
1/4 t. dried basil

Melt margarine in microwave for 10 seconds until melted. Add broth, wine, and cornstarch. Whisk until cornstarch is dissolved. Spray a large skillet with nonstick spray. Cook and stir fresh mushrooms over medium high heat until softened, about 5-7 minutes. (Will not have to do this if using canned) Move mushrooms to side of skillet. Season chicken with salt, pepper, and basil. Lay chicken in center of skillet. Cook for 4 minutes, stirring occasionally. Flip chicken. Give broth mixture a quick stir and add to skillet. Stir in mushrooms. Cool until sauce thickens and chicken is cooked through, about 5 minutes. Males 2 servings.

**I cut up the chicken while it is cooking, but you can leave whole if desired.

***One of my dad's favorites : )

Peach Delight

2 c. + 4 T. self rising flour
1 c. chopped pecans
2 1/2 c. confectioner's sugar (less can be used if this is too sweet)
4 c. very ripe peaches, sliced or 2, 16 oz. cans, drained
1 c. water
2 sticks margarine, melted
8 oz. cream cheese, softened
8 oz. whipped topping, thawed
1 c. sugar
1 small box peach gelatin

Combine 2 c. SR flour, melted margarine, and pecans. Spread in ungreased 9x13 dish. Bake at 350 degrees for 15-20 minutes. Cool. Combine cream cheese, confectioner's sugar, and whipped topping. Spread on cooled crust. Add peaches.. Cook sugar, 4 T. SR* flour, water, and gelatin over medium heat until thick. Cool completely. Pour over peaches and refrigerate overnight. Better when made a day ahead to set flavors. This recipe takes some time, but it is wonderful!!  

*Wondra flour dissolves really well when cooking with liquids.
**This recipe can also be made with strawberry gelatin and strawberries instead for a Strawberry Delight : )                                          
                                                       

                                              

Outside appearance 

        

Inside Peach Delight

Crockpot Meatball Stroganoff

1 lb. pkg. frozen Italian meatballs (about 30-36 meatballs, you'll only need 1/2 the bag, unless you're doubling the recipe)
1 can cream of mushroom soup
1/2 c. milk
1/2 c. sour cream
canned or fresh mushrooms

Spray crock pot or place crock pot liner in bottom of pot. Place meatballs in bottom. Combine all other ingredients and pour on top of meatballs. Place lid on crock pot. (I pull the liner up around the lid so the moisture doesn't drip on the countertop) Cook on low 4+ hours, until done. Serve over Udon noodles, egg noodles, rice or mashed potatoes Yum!.

*you can also use browned homemade meatballs, if desired

Chicken Salad

4-6 boneless chicken breasts, cooked and chopped
miracle whip
sweet pickle relish
red grapes, halved
hard boiled eggs, if desired, diced
pecans, if desired

Combine all ingredients and place in refrigerator until ready to use.

*I have never measured how much miracle whip or relish I use, just til it looks right : )

Cucumber & Tomato Salad

1 pt. grape tomatoes, halved
1 green pepper, chopped
2-3 large cucumbers, diced
1 onion, diced, optional
Vidalia onion dressing (I use Ken's brand)
2-3 pieces of cooked bacon, chopped

Combine all vegetables in large bowl. Add bacon. Pour dressing over just before serving.

*This salad can also be made with yellow and red peppers, yellow tomatoes, purple onions, etc...for a very colorful salad. Use your imagination : )

Pink Stuff

1 small pkg. sugar free or regular strawberry gelatin
1 c. boiling water
1 pint frozen sliced strawberries (I use no sugar added)
16 oz. angel food cake
16 oz. whipped topping, thawed (I use low sugar)

Bring water to a boil. Add gelatin. Stir until dissolved. Add frozen strawberries. Stir until thawed. Place in refrigerator. When it starts to gel, fold in whipped topping. Tear angel food cake into bite size pieces. Cover bottom of 9x13 dish with 1/2 of cake. Pour 1/2 of strawberry mixture over cake. Add remaining cake. Top with remaining mixture. Chill until firm.

*Diabetics can eat this light dessert when made the low sugar way~~it was one of my Aunt Vinnie Dell's favorite's :)

Inside pink stuff:

Strawberry Pie

1 c. Splenda or sugar
2 T. cornstarch
1 c. water
1 small pkg. sugar free or regular strawberry gelatin
1 deep dish pastry pie shell, baked
4 c. whole strawberries, small to medium size (1 lb carton)

Cook water, splenda, and cornstarch until clear. Remove from heat. Add 1/2 box gelatin (about 3 1/2 T.). Stir. Cool. Place strawberries in cooled pie crust. Pour cooled glaze over strawberries.Place in refrigerator until ready to serve. Serve with whipped topping, if desired. Makes 1 pie. (strawberries can also be sliced if preferred)

*Tastes just like Shoney's : )

Zucchini Lasagna

1/2 lb. lasagna noodles*, (I use the no boil kind)
3/4 c. shredded mozzarella cheese
1 1/2 c. cottage cheese, (I use low fat)
1/4 c. Parmesan cheese, grated
1 egg, beaten
1 1/2 c. raw zucchini, sliced
2 1/2 c. marinara sauce
2 t. basil
2 t. oregano
1/4 c. onion, chopped
1 clove garlic, chopped
1/8 t. pepper

Preheat oven to 350 degrees. Lightly spray 9x13 dish. Combine 1/8 c. mozzarella and Parmesan cheeses with all of cottage cheese. Add egg. Mix well and set aside. Combine marinara sauce with all other ingredients, except zucchini. Spread thin layer of marinara mixture on bottom of 9x13 dish. Add a layer of noodles. *(If not using the no boil type, make sure they are cooked first) Spread 1/2 of cottage cheese mixture on top. Add a layer of zucchini. Repeat layers. Add thin layer of sauce and cheese mixture last. Bake 30-40 minutes. Cool 10-15 minutes before serving.

Zucchini Cobbler

8 c. peeled* and chopped zucchini, remove seeds
2/3 c. lemon juice
1 t. cinnamon
1/2 t. nutmeg
1 T. cornstarch
1 1/2 c. self rising flour
1 1/2 c. splenda
1 1/2 sticks margarine
1 1/2 c. milk

Over medium heat, cook zucchini and lemon juice until tender, about 15-20 minutes.Add cinnamon, nutmeg, and cornstarch. Simmer 1 minute. Remove from heat. Melt 1 1/2 sticks margarine in 9x13 dish. Pour zucchini on top. Mix together 1 1/2 c. splenda, 1 1/2 c. SR flour,  & 1 1/2 c. milk. Pour on top of zucchini. Bake for 1 hour at 350 degrees. Tastes just like apple cobbler!

*I usually leave the peelings on when I bake, that's where all the vitamins are, but you may want to peel the zucchini depending on how tough the skins are.

Broccoli Cauliflower Salad

1 green pepper, chopped
1 head cauliflower, chopped
1 small can sliced black olives, drained
1 c. raisins/craisins
1 T. lemon juice
1/4 c. splenda/sugar
1 bunch broccoli, chopped
1 red onion, chopped
3 hard boiled eggs, diced
bacon bits
8 oz. bottle ranch dressing

Combine broccoli, cauliflower, pepper, onions, raisins, & olives. Combine ranch dressing, lemon juice, and splenda/sugar. Pour over vegetable mixture. Add eggs and bacon bits last. Stir as little as possible. Refrigerate.

*This salad is best if made a day ahead to allow time to marinate overnight. This salad is a little time consuming, but I LOVE it!!

Barbecued Meatloaf

 2 lbs. 93% lean ground beef
1/2-1 c. oatmeal
1 medium onion, chopped
1-2 cloves garlic, minced
1 green pepper, chopped
1 egg
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. pepper
2 c. favorite barbecue sauce
1/2 c. water--omit if using fattier meat
barbecue sauce

Combine all ingredients in large bowl. Place in sprayed 9x13 dish. Shape into loaf. Bake at 350 degrees for 1 1/2-2 hours until done. Cover with more bbq sauce during last 15 minutes.

*Different flavors of barbecue sauce are available, so this could be different every time : )

**I baked for 1 hour then drained off the fat before adding the bbq sauce and cooking an additional 15-20 minutes.

"Stuffed" Pork Chops

8 boneless pork chops (1/2" thick)
1 can cream of mushroom soup
3 c. prepared stuffing (I use Pepperidge Farm Herb)

In sprayed 9x13 dish, place a layer of stuffing. Place pork chops on top. Spread remaining stuffing on top. Spread soup on top. Cover and bake at 325 degrees for 1 hour.

*I like to serve these with Baked Apples and Cranberries

Baked Apples and Cranberries

8 apples, cored and sliced (I leave the peeling on)
2 cans whole cranberry sauce
1 stick margarine/butter, melted
1 c. oatmeal
1 c. brown sugar
chopped pecans, optional

Place apples in sprayed 9x13 dish. Spread cranberries on top. Combine margarine, brown sugar and oats. Spread on top of cranberries. Sprinkle with pecans. Bake at 350 degrees for 45 min-1 hour.

*I always make this at Thanksgiving & Christmas. It also goes well with pork chops.

Sopapilla Cheesecake

2 cans Pillsbury butter crescent rolls ( I used reduced fat)
2, 8 oz. cream cheese (I used reduced fat/ or neufchatel)
1 c. splenda
1 t. vanilla
1/4 c. margarine, melted
cinnamon & splenda blended together

Unroll 1 can crescent dough. Spread on bottom of sprayed 9x13 pan. Combine cream cheese, splenda, and vanilla. Spread mixture over rolls in pan. Unroll and spread remaining rolls over mixture. Spread melted margarine over top and sprinkle with splenda and cinnamon. Bake at 350 degrees for 20-30 minutes.

*Could use this same basic recipe to make fruit flavor cheesecake as well, just omit the cinnamon, and spread 1 can fruit filling on top of filling before covering and baking.

Lemon Icebox Pie

1 can Eaglebrand condensed milk 
16 oz. whipped topping, thawed 
2/3-3/4 c. Realemon concentrate**
2, 9" graham cracker crusts, or 1 extra large graham cracker crust***

Combine milk, topping, and lemon concentrate. Pour into crust(s). Chill 1 hour. Makes 2 9" pies, 1 large pie, or 1 9x13 dish.

*This pie is very refreshing on a hot summer day or after eating spicy food.
**Can also use key lime concentrate, instead, if desired

***Can also be made in 9x13 dish.

Macaroni Mushroom Casserole

16 oz. package macaroni, cooked and drained
1/2 c. Light Miracle Whip
1 green pepper, chopped
1/4 c. chopped pimiento, drained
1/2 medium onion, chopped
16 oz. can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 c. milk
16+ oz. shredded mozzarella cheese

Combine macaroni and miracle whip. Add green pepper, pimiento, onion, and mushrooms. Blend soup with milk and 1/2 of cheese. Add to macaroni mixture. Pour 1/2 in sprayed 9x13 dish. Add 1/2 of remaining cheese on top. Add other half of macaroni mixture. Top with remaining cheese. Bake at 400 degrees for 35-40 minutes.

*I like to serve this with grilled or barbecue chicken : )

inside casserole:

Giant Cherry Danish

2, 8 oz. cream cheese, softened
1/2 c. splenda or sugar
1 egg
2 t. vanilla
2 cans (8ct) Pillsbury refrigerated crescent rolls*
1 can cherry pie filling, (I use no sugar added)

Preheat oven to 350 degrees. Coat a jelly roll pan with cooking spray. Unroll dough from 1 tube. Pat out, pressing perforations together until dough covers bottom of pan. Bake 4 minutes. Combine cream cheese, splenda, egg, & vanilla until smooth. Remove crust from oven. Cool slightly. Spread cream cheese mixture over dough. Scatter pie filling over cheese mixture. Unroll remaining dough from tube. Separate triangles and evenly arrange over pie filling. Bake 30 minutes til golden and cheese is set. Cool completely. Dust with powdered sugar or splenda blend. (Other flavor pie fillings may be used)

*Pillsbury also makes a seamless dough sheet that can be used instead of the crescents for the bottom crust, seams won't have to be pressed together, just place sheet in pan and stretch to fit.

Black Cherry Salad

1 can pitted dark cherries
16 oz. can crushed pineapple (I use Del Monte, no sugar added)
1 c. chopped pecans
2 small boxes black cherry or cherry gelatin (sugar free, if you can find it)
12 oz. can regular or cherry cola, (diet can also be used)

Drain fruit juices into sauce pan. Add cola and bring to a boil. Add gelatin. Stir until well dissolved. Add fruits and pecans. Pour in 9x13 dish and chill.

Orange Stuff Salad

12-16 oz. carton small curd cottage cheese (I use low fat)
16 oz. whipped topping, thawed (I use low sugar)
15 oz. can mandarin oranges, drained (I use Del Monte, no sugar added)
1 small box orange gelatin (I use sugar free)
20 oz. can crushed pineapple, drained ( I use Del Monte, no sugar added)

Sprinkle dry gelatin over cottage cheese in large bowl and mix well, do not beat. Add drained fruits and whipped topping. Mix well. Chill. (Different flavors of gelatin and fruits may be used if desired)

*This is a refreshing salad that sets up quickly. It tastes great with Mexican food and helps cool down your mouth if the entree is too spicy.

* May also be made using cherry/fruit punch jello, with very cherry fruit cocktail, drained, and the rest of the ingredients listed above.

Non-Alcoholic Sangria

1 can Welch's frozen white grape juice, not cocktail**
2 liter bottle ginger ale, chilled
1 lemon, sliced
1 lime, sliced
2 oranges, sliced

Mix together ginger ale and white grape juice in large glass bowl. Place fruit slices in just before serving. Serve over ice.

*This tastes wonderful with spicy Mexican food. It is very refreshing : )

**Unfortunately, Welch's has discontinued the frozen white juice, and all frozen juices apparently. I have tried making this with 100% white grape Juicy Juice & gingerale, but it wasn't the same. I've also made this with a 25.4 oz bottle of sparkling grape juice (40% juice) and 16 oz. (2 cups) gingerale, this was liked more by everyone. I added the fruit slices to this mixture too. 

Chicken Tortilla Casserole

*This recipe makes 2 9x13 dishes. If you want less, cut the recipe in half.

1 1/2 c. rice, cooked (white or brown)
3-4 chicken breast, cooked, and chopped
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 green onions, sliced
2 c. salsa (I use medium spice)
8 large tortillas, your choice
4 oz. can chopped green chilies, drained
2 t. cumin
1/2 t. chili powder
1/4 t. salt
1/8 t. pepper
5 oz. shredded Monterey Jack cheese

In large bowl, combine chicken, rice, corn, beans, onion, chilies, cumin, chili powder, salt, pepper, 3/4 c. cheese, and 1 c. salsa. Heat oven to 375 degrees. Coat 9x13 dish with cooking spray. Place tortillas in single layer in dish. Spoon 1/2 c. mixture down center of each tortilla. Fold up sides to overlap on top. Spoon remaining salsa on top. Sprinkle with remaining cheese. Cover with foil and bake 15 minutes. Increase oven to 425 degrees. Uncover, Bake 10 more minutes. Makes 8 (2, 9x13 dishes)

**unbaked filled tortillas may be frozen, thaw before cooking

***or you can just freeze remaining filling and thaw out to use another time

****tastes great served with Sangria :) (If you can find the frozen concentrate white grape juice now)

Hawaiian Cole Slaw

4 c. cabbage or cole slaw mix from produce section
8 oz. can crushed pineapple, drained (I use Del Monte, no sugar added)
1/4 c. raisins
1/4 c. chopped pecans
1/4 c. flaked coconut
3/4 c. cole slaw dressing ( I usually use Hidden Valley)

1/2 bag miniature marshmallows, optional

Combine all ingredients in large mixing bowl. Chill until ready to serve.

*This is a sweet slaw~~refreshing in the summer : )

Sausage Balls

2 c. Bisquick (I use reduced fat)
1-1 1/2 (8 oz.) pkgs shredded cheese, your choice
2, 16 oz. pkgs sausage (I use reduced fat), at room temperature

Combine all ingredients. Roll into small balls. Place on parchment paper lined cookie sheets. Bake at 400 degrees for 15-20 minutes**. These may be frozen until ready to use, if desired.

*These can also be placed in a crockpot on low or "keep warm" setting for gatherings (like New Years Eve parties) and they won't burn.

**10-15 minutes might be long enough based on your oven. You don't want them to be too hard, especially if you need to warm them up again on a different day.

Another view of them on the cookie sheet:

White Chicken Chili

1 T. oil
1 onion, chopped
3 cloves garlic, crushed
14 oz. can diced tomatoes
4 oz. can green chilies, chopped
2 T. cumin
1 t. oregano
1 t. cayenne pepper
2 cans chicken broth
3 c. chopped, cooked chicken breasts
3, 15 oz. cans white beans
1 c. Monterey Jack cheese, shredded

Place all ingredients, except cheese in crockpot. Cook on low at least 3 hours to meld flavors. (I like to cook it all day) Ladle into bowls or cups. Stir in shredded cheese until melted. Yum!

Crockpot Brownies

1 brownie mix (plus needed ingredients)
1 c. boiling water
1 c. chocolate syrup

Prepare brownie mix as directed on package. Pour brownie mix into sprayed or lined crockpot. (I use the liners, but pull the plastic up around the lid, instead of leaving it hanging around the pot, to prevent dripping on the countertop) Combine chocolate syrup and boiling water. Pour over brownie mix in pot. Cover. Cook on high 3 hours. Remove cover. Turn off crockpot and let set up for 15 minutes before serving. Serve with ice cream, if desired.

*This is a great way for everyone to have hot brownies, not just the first in line : )

**I have cooked double batches for fellowship meals at church, cooked for the same amount of time, and have had people scraping the bottom of the pot trying to get out the last bit. Never any leftovers!

Crockpot Cherry Coke Pulled Pork

1 c. brown sugar*
4 lb. pork roast/bottom or shoulder pork
Cherry Coke/Cherry Pepsi/Dr. Pepper/Cheerwine (your choice on what kind to use--enough to cover)
2 bottles sweet barbecue sauce (I use sweet baby Ray's)

Spray crockpot or use crockpot liner. (I use the liner, but keep it pulled up around the lid instead of down around the pot to prevent moisture from dripping on the countertop) Place brown sugar in bottom. Place pork on top of brown sugar. Cover with cola, for my crockpot, it usually takes 5 cans. (Push down pork, or it will float) Cook on low 6-8 hours. Remove pork (I throw out the fat parts) and shred using 2 forks. Add barbecue sauce. Enjoy! Our oldest son always requests it for his birthday. I serve it with cole slaw, calico beans, dressed eggs, orange stuff salad, and chocolate chip pound cake. YUM!

*The brown sugar isn't really necessary, I've made it with and without it, depends on how sweet you want your BBQ to be.

**This is a great recipe to put on to cook while you are working, at school, or away from the house all day. All you have to do when you get home is shred it and add the sauce.

***This is my husband's favorite recipe for barbecue. The first time I made it, he thought I had bought barbecue from a restaurant and just put it in the crockpot to keep it warm. Winner!

Crockpot Lasagna

2 lbs. fully cooked ground chuck, rinsed and drained
2 jars (25 oz. each) favorite marinara sauce
1 lb. box uncooked lasagna noodles (I use the no boil type)
2 lb. tub Ricotta cheese
1+ c. shredded mozzarella cheese
1 egg, beaten
Italian seasoning, to taste
Fresh baby spinach, optional
1 lg. can mushrooms, drained, optional

After browning meat and draining, pour marinara sauce over top and simmer 20 minutes. In large bowl, combine ricotta cheese, mozzarella cheese, egg, & Italian seasoning. Mix well. Spray crockpot with cooking spray or use crockpot liner. (If using liner, I leave the liner standing up around the lid instead of down around the pot. This way I don't have moisture all over the countertop.) Layer meat sauce, uncooked noodles, cheese mixture, spinach, and mushrooms. Repeat. Top with meat sauce and extra cheese. Cook on low for 3 hours only. (Cooking longer will overcook the noodles)

Delicious!

Pepperoni Pasta Bake

 

16 oz package rotini pasta (I used wheat)
1 lb. ground sausage (I used reduced fat)
16 oz. jar pasta sauce, any flavor
24 oz. cottage cheese (I used low fat)
2.25 oz. can sliced black olives, drained
12 oz. shredded mozzarella cheese
6 oz. pepperoni slices ( I used turkey pepperoni)

Preheat oven to 350 degrees. Spray 9x13 dish with cooking spray. Bring large pot of water to boil. (I always add a little oil to my water to keep the pasta from sticking and to keep the water from boiling over~~a trick I learned from my grandmother.) Add pasta to boiling water and boil for 8-10 minutes, or until al dente. Drain and set aside. In skillet, over medium high heat, cook the sausage until evenly brown. Drain off any excess liquid. In prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In medium bowl, combine cottage cheese, olives, and mozzarella cheese. Spoon cheese mixture over the pasta mixture. Top with pepperoni slices. Place in oven and bake 25 minutes until bubbly and lightly browned. 


* This is a much healthier version than the original, and it tastes great!

Manicotti

2, 16 oz. cartons Ricotta cheese
8+ oz. shredded Mozzarella cheese
2 eggs, beaten
1 t. basil
salt & pepper
26-28 oz. marinara sauce
Parmesan cheese
14-16 manicotti shells
spinach, optional
mushrooms, optional

Place large pan of water, with a little oil in it, on to boil. When boiling, place manicotti shells in water and boil for 3 minutes only. Drain on paper towels. Combine cheeses, eggs, basil, salt and pepper. Pour some marinara sauce in bottom of 9x13 dish. Stuff shells with cheese mixture. Place on top of sauce and pour more sauce on top. Sprinkle with mozzarella and Parmesan cheese. Cover with foil. Bake at 350 degrees for 15 minutes. Uncover. Bake 10 more minutes.

*This is one of Chris' favorites : )

**Traditional manicotti does not have chicken or meat in it.

Chocolate Chip Pound Cake

1 yellow cake mix**
4 eggs, beaten
3/4 c. water
16 oz. chocolate chips (2 c.)***
1 large chocolate instant pudding mix
3/4 c. oil
8 oz. sour cream

Blend all ingredients well. Pour into sprayed bundt or angel food cake pan. Bake at 350 degrees for 50-60 minutes. *Beating eggs before adding to batter will result in a less stiff batter.

**Cake mixes used to be 18 oz. If you are using one that is 15 oz. you will need to add 2/3 c. yellow cake mix to this recipe so the cake will come out right.

***Chocolate chips used to come in a 16 oz. bag, but now they are in a 12 oz. bag. You will need 2 full c. of chocolate chips for this recipe.

****Be prepared for this cake not to last very long after you make it : ) Enjoy!

For a "healthier" less sweet cake, make with a white or yellow cake mix, add cocoa and dry sugar free vanilla pudding and substitute greek yogurt for the sour cream. It will still be very moist, but not as sweet. Great for those needing to watch their sugar.

Pecan Orange Bread

I think it looks pretty even before inverting onto plate...

...and even more impressive afterwards!









8 ct. Pillsbury Grands buttermilk biscuits
5 ct. Pillsbury Grands buttermilk biscuits
1 c. sugar
1 stick margarine, melted
1/2 c. confectioners sugar
1/2 c. chopped pecans
8 oz. cream cheese, softened
1 dash orange extract
2 small oranges, for zest and glaze
juice of oranges (about 1/2 c.)

Spray bundt or angel food cake pan with cooking spray. Set aside. Preheat oven to 375 degrees. Pour sugar in bowl. Zest oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze. Melt margarine. Spread half the pecans on the bottom of pan. Open biscuits. Place 1 t. cream cheese in center of each biscuit. Press to seal. Dip biscuit in melted margarine and then in sugar mixture. Stand in pan on sides. Repeat. Pour remaining margarine over biscuits. Sprinkle remaining pecans on top. Bake 45 minutes. Prepare glaze, while bread is baking, by juicing oranges, add confectioners sugar and orange extract. Cool 10 minutes. Invert onto plate and drizzle with glaze. Yummy!

**This recipe is good as a breakfast, brunch, or dessert item.

I've created this blog so that hopefully I can share some of my recipes a little easier. Every time I post a picture of food that I have made to Facebook, I always get multiple requests for the recipe. Rather than typing the recipe out and copy and pasting to each person who requests one, I hope they will check out my recipe blog instead.