Pizza Casserole

1 lb. ground beef

1 can Italian tomatoes

10 oz. can refrigerated pizza dough

6 oz. mozzarella cheese, shredded

favorite pizza toppings

Preheat oven to 425. Spray 9x13 dish. Cook meat in skillet until browned. Drain and rinse. Return to skillet. Add tomatoes and cook until heated through. Unroll pizza dough and press into bottom and halfway up sides of dish. Top with meat mixture. Bake for 12 minutes. Top with cheese. Bake for 5 more minutes until crust is browned and cheese is melted. Cool 5 minutes before serving. 

*May add Italian seasoning and other toppings, if desired.

**Prebake crust before adding meat and other ingredients for a crispier crust. (Follow directions on pizza dough can)

Faye's Hot Pepper Cheese Ball

1 lb. Monterey Jack with jalapeno peppers

1 c. chopped pecans

8 oz. velveeta cheese

8 oz. cream cheese, softened

Mix all ingredients together, except pecans. Shape into balls. Roll balls into nuts. Chill. Makes 2 balls. 

Lucille's Chili

1 lb. ground beef, browned

1 c. chopped onion

2 1/2 T. chili powder

1/4 t. coriander powder

1/2 t. salt

16 oz. can kidney beans, drained

1 clove garlic, minced

1 medium green pepper, chopped

1 T. cider vinegar

1/4 t. cumin

16 oz. crushed tomatoes

Combine all ingredients. Cook for 45 minutes. Serves 5.

Lucille's Southwestern Red Bean Chili

2 lbs. mushrooms, sliced

3 onions, coarsely chopped

1 c. chopped carrots

1 t. cumin

1 t. chili powder

2 oz. can green chilies, chopped

1/2 c. red cooking wine

4 cloves garlic, minced

3 c. cooked & drained small red beans

1 c. celery, chopped

1/2 t. oil

1 t. basil

8 ripe Italian tomatoes, chopped

1/2 c. soy sauce or tamari sauce

3 T. tomato paste

2 t. ground red pepper, or to taste

Coat a heavy 6-8 qt pot with cooking spray. Add mushrooms, beans, onions, celery, carrots, oil, cumin, basil, and chili powder. Stir well to coat all ingredients with oil. Cover and cook over medium heat for 10 minutes. Add tomatoes, chilies, soy sauce, wine, tomato paste, garlic, and pepper. Increase heat to high and bring to a boil. Lower the heat and simmer for at least 45 minutes. *Flavors will improve the longer the chili simmers. Serves 6.  

Faye's Cheese Ball

2, 8 oz. pkgs. cream cheese, softened

3 green onions, chopped

2.25 oz. jar chopped dried beef

chopped pecans, optional

Combine all ingredients together. Roll in pecans. Form in shape of ball. Chill 2 hours.

Hot Pizza Dip

8 oz. cream cheese, softened

1 c. shredded mozzarella cheese

8 oz. pizza sauce

2 T. sliced green onion

1 t. Italian seasoning

3/4 c. shredded Parmesan cheese

2 T. chopped green bell pepper

bread or tortilla chips

fresh veggies

Preheat oven to 350. Combine cream cheese and Italian seasoning. Mix well. Spread in bottom of small baking dish. Combine mozzarella and Parmesan cheeses. Sprinkle half over cream cheese mixture. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. *Bake 15-18 minutes until bubbly. Serve with bread, fresh veggies, or tortilla chips. Makes 12 servings.

 
*May be heated in microwave on high for 2 minutes, turn once, then microwave another 2-3 minutes on high or until mixture is bubbly and heated through.

Earliene's Party Tea

boiling water

1/2-3/4 c. sugar (or 6-8 pkts sugar substitute)

lemon rind

4 small decaf tea bags

juice of lemon

4-5 sprigs of mint (3" long)

Add tea bags to boiling water. Brew 5 minutes. While hot, add sugar, juice of lemon, rind, and mint. After 1/2 hour, add more water as this will be strong.

Russian Tea

10 c. water

1 c. sugar

1 c. pineapple juice

8 whole cloves

10 small tea bags or 3 family size

2 c. orange juice

Cook tea first, then add all other ingredients. Cover. Simmer and serve hot. 

Cream Cheese Tarts

2 eggs

3/4 c. sugar

vanilla wafers

2, 8 oz. pkgs cream cheese, softened

1 t. vanilla

fruit

Beat all ingredioents, except cookies, together. Put cookies in bottom of muffin tin cups. Fill cups 3/4 full with cream cheese mixture. Bake at 350 for 15 minutes. Top with fruit.

Cool Veggie Pizza

8 oz. pkg. refrigerated crescent rolls

2, 8 oz. pkgs. cream cheese, softened

zucchini, finely chopped

fresh mushrooms, finely chopped 

green peppers, finely chopped

2 t. mayo

1 T. dill weed

salt and pepper to taste

green onions, finely chopped

tomatoes, seeded & chopped

cucumbers, seeded and chopped

Preheat ovenn to 350. Spread crescent roll dough into a 12" circle on a 13" baking stone. Pinch seams together to seal. Bake 10-12 minutes until slightly browned. Remove from oven. Cool completely. Combine cream cheese, mayo, dill weed, salt & pepper in bowl. Spread on top of cooled crust. Sprinkle a layer of each vegetable desired over cheese layer. Refrigerate before serving. To serve, cut into pizza wedges or squares. Can be made 1 day ahead. Makes 8-10 servings.

Annie's Cheese Ball

2, 8 oz. pkgs. cream cheese, softened

1 pkg. Hidden Valley Ranch original dressing, dry

4 oz. grated cheddar cheese

chopped pecans

Combine all ingredients except pecans. Mix well. Roll in pecans. Easy and yummy! 

Breakfast in a Cup

3 c. cooked rice

4 oz. can green chilies, diced

1/3 c. milk

1/2 t. cumin

1.2 t. pepper

1 c. shredded cheese

2 oz. jar diced pimentos, drained

2 eggs, beaten

1/2 t. salt

Combine rice, 1/2 cheese, and remaining ingredients in large bowl. Divide into sprayed muffin cups. Sprinkle with remaining cheese. Bake at 400 for 15 minutes, or until sset. Makes 12.  

Baked Cheese Grits

3 c. water

3/4 c. Quaker quick grits, uncooked

1 egg, beaten

1 c. shredded cheddar cheese

2 T. margarine

1/8 t. garlic powder, optional

dash red pepper sauce or ground red pepper, optional

Heat oven to 350. Grease 1 1/2 qt. baking dish. Prepare grits as directed on pkg. Add small amount of grits to beaten egg. Return grits to mixture in pan. Add remaining ingredients. Cook over low heat an additional minute until cheese is melted. Pour into dish, Bake 35-40 minutes until top is set and lightly puffed. Let stand 5 minutes before serving. Makes 4-6 servings.

Party Cheese Ball

2, 8 oz. pkgs. cream cheese, softened

1 T. pimento

1 T. finely chopped onions

1 T. mayo

2 T. dry sherry

3/4 c. finely chopped toasted pecans or almonds

2 c. shredded sharp cheddar cheese

1 T. chopped green pepper

2 t. Worcestershire sauce

1 T. mustard

dash cayenne

favorite crackers

Combine cream cheese and cheddar cheese. Mix until well blended. Add all remaining ingredients except crackers and nuts. Mix well. Cover and chill until firm enough to handle. Divide cheese mixture in half. Shape each half into a ball. Wrap airtight and refrigerate at least 2 hours, or up to 2 weeks. Before serving, roll in chopped nuts to coat evenly. Let stand at room temperature for 1/2 hour. Serve with crackers. Makes 2 balls, approx. 4" in diameter. Cheese lovers will love it!

Tomato Bacon Squares

8 slices bacon, crisply cooked

1 medium tomato

3/4 c. swiss cheese, grated

1/2 small onion, chopped

1/2 c. mayo

1 t. basil

12 oz. can flaky biscuits

Preheat oven to 375. Coarsely chop bacon, tomato, and onion. Add cheese. Add all other ingredients, except biscuits. Set aside. Separate wach biscuit into 2 thinner halves. Press into bottom of 9x13 dish. Push biscuits together to completely cover bottom. Spread bacon mixture on top. Bake 25-30 minutes until puffed and brown. Cut into 24 squares. 

BBQ Jackpots

1/4 lb. cheddar cheese, shredded

3/4 lb. ground beef, browned, rinsed and drained

1 T. onion flakes

2 T. brown sugar

1/2 c. barbecue sauce

10 oz. can biscuits

Place drained meat in bowl. Add sugar, onion flakes, and barbecue sauce. Press biscuits into ungreased muffin cups, press to fit bottom and sides. Fill cups with meat mixture and top with cheese. Bake at 425 for 10-15 minutes.

Black Bean Salsa

2 medium tomatoes, seeded and chopped

2 T. cilantro, snipped

2 T. lime juice

1/4 t. salt

1/8 t. black pepper

1/4 c. green onions, chopped

1 garlic clove, pressed

15 oz. can black beans, rinsed and drained

Toasted Cornbread slices, or other breads to your liking

Combine tomatoes and onions. Add cilantro. Press garlic into tomatoes. Add lime juice. Add beans, salt, and pepper. Mix gently. Cover and refrigerate up to 2 hours to blend flavors. Serve with warm bread. Makes 3 c.

Low Fat Snack Chips

Old El Paso flour tortillas or corn tortillas

salsa

sour cream dip

Preheat oven to 400. Snip tortillas into wedges. Arrange on baking sheet. Bake for 6-8 minutes or until lightly browned. Remove and allow to cool completely. Serve with salsa and dip.

Garlic Butter Steak and Potatoes Skillet

4 T. oil

2 T. balsamic vinegar

1 t. oregano

1 1/2 t. salt, divided

1/2 t. pepper

1 t. red pepper flakes, divided

4 cloves garlic, minced, divided

1 1/2 lbs. flank steak, cut into small strips, (I used plain cooked fajitas beef strips, found at Walmart)

4 T. butter, divided

1 1/2 lbs. baby Dutch yellow potatoes, halved

1 T. rosemary

1 T. oregano

In a large gallon size ziploc bag, combine 2 T. oil, vinegar, 1 t. oregano, 1/2 t. salt, pepper, red pepper flakes, and 2 minced garlic cloves. Place meat in bag and seal. Allow to marinate while preparing potatoes. Place halved potatoes in micrpwave safe bowl, covered in water. Add remaining salt. Microwave on high for 5 minutes. Drain. In a large skillet, heat remaining oil and 2 T. butter over medium heat. Transfer potatoes to skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender, about 10 minutes. Remove potatoes to a plate. In the same skillet, add remaining butter, remaining garlic, remaining red pepper flakes, rosemary and oregano. Bring to a simmer over medium heat. Do not burn the garlic. Remove the meat from the marinade. Discard marinade. Use paper towels to gently pat the meat and remove excess moisture. Place strips of meat in skillet. Brown on each side. The meat should only cook a couple of minutes for medium doneness. Return potatoes to skillet and heat through with meat. Serve immediately with a side salad and bread. Delicious!

Artichoke Chicken

8 boneless skinless chicken breasts, cut in cubes (12 tenderloins=4 breasts)

2 T. butter

12 oz. marinated quartered artichoke hearts, drained

8 oz. can mushrooms, drained

1/2 c. onion, chopped

1/3 c. flour

1 1/2 t. rosemary

3/4 t. salt

1/4 t. pepper

2 c. chicken broth

noodles, cooked. your choice

minced parsley, optional

1-2 cloves garlic, minced

5 oz. parmesan cheese, shredded

12 oz. mozzarella/Italian cheese, shredded

In a large skillet, brown chicken in butter. Remove to a 9x13 dish. Arrange artichokes and mushrooms on top of chicken. Set aside. Saute onion in pan juices until crisp and tender. Combine flour. rosemary, salt, and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.  Bake at 350 uncovered for 40 minutes.  Add cheeses on top and bake additional 15-20 minutes. Serve with noodles and top with parsley.

*cut recipe in half for 2 people. This makes a large casserole.

Crockpot Rice

1 c. rice (not instant) 

salt

2 c. water or broth

 

1 T. butter

Rub insides of crockpot with butter or spray with non-stick spray. You can also use a crockpot liner. Pour in rice, water or broth, and salt. Cover and cook on high for 1 1/2 to 2 1/2 hours, stirring occasionally. *adding 1 t. lemon juice to water will keep the rice white and separated.

**You can make more rice if needed, just keep the ratio to 1 part rice to 2 parts water/broth.

Beef Pot Pie (from leftover gravy)

deep dish pie crusts or homemade crusts

1 lb. stir fry or stew meat, cut in bitesize pieces

2 T. butter

frozen mixed veggies, I used Birdseye steamfresh, cooked for 6 minutes

seasoning, I used Nature's seasoning

leftover meat gravy, I used the gravy leftover from crockpot cube steak

Melt butter in large skillet. Add meat to cook. Sprinkle with seasoning. Add cooked veggies. Add gravy. Stir and heat through. Place in pie crust. Top with additional crust. Cut slits in crust. Bake in oven set for 400 for 25-30 minutes, until crusts is lightly browned. Serve with a salad if desired.

1st picture: bitesize meat; 2nd picture: meat cooking in butter; 3rd picture: veggies added; 4th picture: top crust added and slits cut; 5th picture: ready to eat!

Caesar Salad

Romaine lettuce

Fresh Parmesan cheese

croutons

Caesar dressing, homemade or bottled, to taste

Cut lettuce in strips. Add dressing, croutons, and cheese and stir to incorporate. This is a quick and easy salad to make that goes with most any meal. *May add other veggies if desired, but a true Caesar salad doesn't have anything else added to it.

Soft Taco Bake

1-2 lbs ground beef, cooked with taco seasoning pkt & water (as directed on pkt)

shredded cheese, optional

shredded lettuce

tomato, diced

sour cream 

4 soft tortillas

Stir cooked meat over medium heat until boiling. Reduce heat and simmer 3-4 minutes uncovered until thickened. Place 1 tortilla in ungreased 9" pan. Spoon 1 c. meat over top. Add another tortilla for a total of 4 layering meat in between. End with meat on top. Cheese may be added on top of meat if desired. Spread evenly. Bake at 350 for 15 minutes. Cut into wedges and serve with desired toppings.

Taco Salad

crushed tortilla chips

chopped lettuce

cooked taco seasoned meat

chopped tomatoes

sour cream

salsa

guacamole shredded cheese

Place chips in bottom of bowl. Add layer of lettuce. Add meat. Add tomatoes. Top with additional ingredients.

Mexican Rice

1 pkt. Uncle Ben's ready rice, plain or butter

1 can seasoned black beans, drained & rinsed

1 small can green chilies, drained

1 small can southwest corn

salsa

Prepare rice as directed. Stir in other ingredients. May add additional ingredients if needed to fit your taste. I served with "Crockpot Chicken Tacos".

Fajitas

1 pkt fajita seasoning mix

1 lb chicken, beef, or pork, cut into strips

2 T. oil

1/3 c. water

1 medium onion*, cut into strips

1 medium green pepper, cut into strips

1 small tomato, cut into thin wedges

8 flour or corn tortillas

Heat oil in large skillet on medium heat. Add meat and cook until browned, stirring frequently. Add water, seasoning pkt, and veggies. Cook additional 2-3 minutes until meat is completely done. Spoon into warm tortillas. Serve with salsa, guacamole, cheese, sour cream, and chopped cilantro. *Cutting the root end of the onion last will cause you to shed less tears.

1st pic: cooking the meat; 2nd pic: adding the peppers; 3rd pic: all wrapped up! 4th pic: and ready to eat!

Chicken Cordon Bleu Casserole

6 c. cooked shredded chicken (I used 9 tenderloins that had been cooked and shredded)

11 oz. Hillshire Farm slow roasted seasoned ham, cut into bite size pieces

1 stick butter, melted

6 oz. cream cheese, softened

1 T. dijon mustard, not spicy

1 T. white wine (optional)

2 T. lemon juice

1/2 t. salt

5 oz. swiss cheese, sliced

Preheat oven to 350. Spray 9x13 baking dish. Combine the 6 ingredients listed after ham, until a thick sauce forms. Combine with chicken. Place chicken on bottom of dish. Add ham pieces on top. Lay cheese slices on top of ham. Bake for 30-40 minutes until hot. May be broiled for 2 minutes at the end for a more golden look. Do not leave unattended as it will easily burn.

1st pic: ham; 2nd pic: chicken; 3rd pic: swiss cheese added before baking; 4th pic: ready to eat!

Twice Baked Potatoes with Cheddar and Ham

8 pcs. Hillshire Farm slow roasted ham (from 11 oz. pkg)

2 very large baking potatoes, washed, pricked, and cooked

1/3 c. sour cream

1/4 c. milk

2 T. butter, cut into small pcs.

1 c. shredded cheddar cheese

salt and pepper to taste

Preheat oven to 425. Cut cooked potatoes in half and scoop out potato. Reserve shells. Place scooped potato in large bowl. Add sour cream, milk, and butter. Add salt & pepper. mash everything together. Fold in half the cheese. Place 2 pieces of ham side by side in each empty potato shell. Divide the potato mixture between the 4 shells, spooning on top of ham. Top with remaining cheese. Bake on sheet for 10 minutes until cheese is melted and potatoes are hot.

Sweet and Savory Slow Roasted Ham Bites

8 pieces Hillshire Farm slow roasted seasoned ham

8 sesame crackers

8 canned pineapple chunks

2 T. teriyaki glaze

sliced green onions, for garnish

Place crackers on a plate. Top each with a folded piece of ham and a chunk of pineapple. Drizzle with glaze. Garnish with onions and serve.

Chicken and Rice Casserole

3 c. chicken, cooked and diced

1 pkg. dry onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

2 1/4 c. milk

3/4 c. sour cream

1/2 c. water

2 c. minute rice, uncooked

1/4 t. salt

1/2 t. pepper

1 pkg. shredded cheddar cheese, optional*

panko bread crumbs, optional*

1/2 c. onions, diced, optional*

1 clove garlic, minced, optional*

parsley and cracked black pepper for garnish, optional

Preheat oven to 350. Combine all ingredients except garnish items. (*I added the onions, garlic too) Pour in sprayed 9x13 dish. (*I topped with cheese and panko.) Cover with foil and bake for 45 minutes. Remove foil and bake for 10 more minutes until golden brown. I served with steamed broccoli.

My husband really liked it!

Carrot Cake Swirled Cheesecake Bars

1 1/2 c. + 2  T. SR flour, divided

2 1/2 c. sugar, divided

1 1/2 t. cinnamon

1/2 t. nutmeg

2/3 c. oil

4 eggs, divided

2 t. vanilla

1 1/2 c. finely grated carrots, (I use 4, 4.4 oz. jars of natural baby food carrots--saves the knuckles!)

3 pkgs (8 oz. each) cream cheese, softened

1/4 c. milk

1 t. lemon extract

Preheat oven to 325. Spray 9x13 baking pan. Combine 1 1/2 c. each of flour and sugar. Add cinnamon and nutmeg. Add oil, 2 eggs, vanilla and carrots. Mix well. Spread 1/2 the batter in sprayed pan. Reserve remaining batter. Set aside. Beat cream cheese and remaining sugar in large bowl on medium until well blended. Add milk, remaining flour and lemon extract. Beat until well blended. Add remaining eggs, 1 at a time, beating on low after each, just until blended. Drop spoonfuls of cream cheese mixture and carrot cake batter alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect. Bake 40-50 minutes until toothpick comes out clean. Cool completely before serving.

1st picture: dollops of cream cheese mixture and carrot cake batter; 2nd picture: swirled together; 3rd picture: ready to eat!

Crockpot Honey Bourbon Chicken

2 lb. boneless skinless chicken breasts, trimmed

salt and pepper

1 c. honey

1 c. teriyaki sauce

1/2 c. ketchup

4 T. oil

2 cloves garlic, minced

1/2 c. onion, diced

1/2 t. red pepper flakes

Sprinkle salt and pepper over all sides of chicken and place in lined crockpot. In a medium bowl, combine all other ingredients. Stir well to combine. Pour over chicken. Cook on low for 3-4 hours. Remove from crockpot and cut chicken into bite size pieces to serve.  I served this with "Best Macaroni and Cheese" recipe.

1st picture: cooking in crockpot; 2nd picture: ready to cut & eat!

Best Macaroni and Cheese

1 lb. noodles, cooked al dente & drained (I used cavatoppi)

2 cans cheddar cheese soup

3 c. shredded cheese, your choice, I used cheddar and mozzarella

4 T. butter

Preheat oven to 325. Spray a 9x13 dish. Set aside. Pour cans of soup over drained noodles in pot. Stir to evenly coat. Layer the noodles in sprayed dish, alternating noodles and cheese. End with shredded cheese on top. Slice butter and place pats on top of cheese. Bake 5-10 minutes until melted and bubbly. Serve and enjoy!

1st picture: before baking; 2nd picture: ready to eat!

Cherry Cheesecake Fluff Salad

8 oz. cream cheese, softened

1 box cheesecake instant pudding mix, I could only find sugar free

1 t. vanilla

1/4 c. milk

8 oz. cool whip, thawed

21 oz. can cherry pie filling*

10 oz. mini marshmallows

Beat together the cream cheese, dry pudding mix, vanilla, milk and cool whip. Stir in pie filling and marshmallows. Refrigerate several hours before serving. Yummy! I served it with BBQ chicken and "Macaroni Mushroom Casserole".

*may substitute other flavors if desired

 1st picture: bowl full of salad; 2nd picture: on plate, ready to eat!

Crockpot Make Ahead Ground Beef

4 lbs. ground beef or chuck

1 1/2 c. chopped onion*

4 cloves garlic, minced*

salt and pepper to taste*

14 oz. can beef broth

Place beef in lined crockpot and top with remaining ingredients. Cook on low for 2 hours if using fresh meat, 2 hours on high if using frozen. Chop to crumble meat. Cook for additional 2 hours until meat is fully cooked. Drain. Cool completely & divide into ziploc bags before placing in freezer. (I recently cooked ground beef in the crockpot for chili and didn't drain it after it was done cooking. Several people commented that it wasn't as good as it usually was, tasted greasier than usual, so next time I'll be sure to drain it first before adding all the other ingredients to it.)

*these items are optional. I just placed the fresh meat and broth in the crockpot and cooked on low for a total of 4 hours. The meat will be soft like restaurants. Works great! I did not put mine in the freezer as I was going to be using it to make lasagna later.

1st picture: in the crockpot; 2nd picture: broth added; 3rd picture: it's done!

Crockpot Chicken Tacos

4 boneless, skinless chicken breasts

1 pkt. taco seasoning

16 oz. jar salsa

Taco toppings: shredded lettuce, diced tomatoes, sour cream, shredded cheese, hot sauce, guacamole, etc...

Place chicken in lined crockpot. Sprinkle taco seasoning on top. Pour salsa on top. Cook on low for 6-8 hours. Shred chicken with two forks. Stir to mix with all other ingredients. Serve on warm tortilla or taco shells with toppings. I also served them with "Mexican Rice".

1st picture: cooking in the crockpot; 2nd picture: shredding the chicken; 3rd picture: ready to eat in soft tortilla!