Italian Layer Bake

1  Package Crescent rolls
8 Slices Turkey
8 Slices Salami
8 Slices Ham
8 Slices Swiss Cheese
12 oz. Roasted red peppers
4 eggs beaten

Preheat oven to 350. Unroll crescent rolls without seperating triangles. Seperate dough into two squares. Place 1 square in 8x8 baking dish. Layer half turkey, salami, ham, swiss and peppers. Pour half of eggs then repeat layers. Top with second crescent square. Pour second half of eggs over crescent dough. Cover loosely with foil and bake 20 minutes. Remove foil and cook additional 20-25 minutes. Then eat!!

11 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten Enter and you Could Win a Kitchen Makeover What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

Beef and Broccoli

3 T soy sauce
2 T rice vinegar
1 T brown sugar
1 t cornstarch
1 T minced ginger root
1 T minced garlic
1 pound round steak, cut into thin strips
1 head broccoli
Combine soy sauce, rice vinegar, brown sugar and cornstarch. Set aside. Stir fry ginger and garlic 30 seconds then add steak cook for 2 minutes or until just browned. Add broccoli cook 3 minutes more. Add sauce and bring to a boil. Lower heat to simmer until sauce thickens.

Lemon Bars

2 1/4 C flour
1/2 C powdered sugar
1 C butter, softened
4 eggs
1 1/2 C sugar
1/2 C lemon juice (fresh is best)
1 T lemon zest
Preheat oven to 350. Mix 2 C flour and powdered sugar together. Cut in butter. Mix and press into 9x13 inch baking pan. Bake 15-20 minutes. Beat together eggs, remaining flour, lemon juice and zest for at least 1 minute. Pour over crust. Bake another 20 minutes. Sprinkle with powdered sugar when cooled.

Zucchini Casserole

This is one of our favorite summer go to recipes.

4 C. zucchini, peeled and cubed
1/2 C. shredded carrots
1/4 C. onion, chopped
1 Tbsp. butter
1 can Cream of Chicken soup
1 1/2 C. shredded cheddar cheese
1 C. sour cream
1 lb. hamburger
2 pkg. stuffing, made up

Brown hamburger, onion, carrots and zucchini together.  Combine soup, sour cream, and cheese. Add to hamburger mixture.  Put half of stuffing in greased casserole dish.  Spoon hamburger mixture on top.  Put remaining stuffing on top.  Bake at 350 for 30 minutes, uncovered.

Chicken Broccoli Casserole

2 cans Cream of Mushroom soup
1 C. Mayonnaise
1/3 C. Lemon Juice
2 lb. bag of Broccoli
4 Chicken breasts, cooked and chopped
 4 C. Rice, cooked
1 C. shredded Cheddar Cheese

Mix soup, mayo, lemon juice, broccoli, rice and chicken all together in a bowl.  Put in the bottom of a casserole pan.  Top with grated cheese.  Bake for 30 minutes at 350.

Sticky Finger Sauce

1/3 Cup Franks red hot sauce
1 1/2 Cup brown sugar
1 T. Water

Mix together and heat until sugar disolves. Coat chicken wings, nuggets, or my favorite, mix with ranch dressing.

Italian Sausage Soup

20 oz. lean Italian turkey sausage
1/2+ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 large onion, diced
5-6 cloves garlic, minced
 8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
1 teaspoon Italian seasoning
2 cups milk
3 ounces cream cheese
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 teaspoon kosher salt
3 cups baby spinach, chopped

Brown sausage in a large soup pot.Cook over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if needed. Add the chicken broth and Italian seasoning, bring to a boil. Add diced potatoes, cover, and simmer. Cook potatoes until tender.

Put milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick. When the potatoes are cooked, add the thickened milk mixture and chopped spinach.  Serves 8-10.

Strawberry Champange Salad

1 Large can crushed pineapple
10 oz. package frozen sweetened strawberries
3/4 Cup sugar
1 Package cream cheese
1/2 t. Almond extract
10 oz. Cool whip

Beat sugar and cream cheese together. Add strawberries and pineapple, and extract. Fold in cool whip. Pour into container and freeze. Thaw slightly before serving. Makes 8-10 servings. (FYI, it doesn't get carried away.)

Marshmallow Brownies

1 C. Margarine                                                                                  1 Package Mini Marshmallows
1/2 C. Cocoa                                                                                     1/3 C. Butter
2C. Sugar                                                                                          1/3 C. Powdered Sugar
4 Eggs                                                                                               1/3 C. Cocoa
1-1/2 C. Flour                                                                                   1/3 C. Evaporated Milk
2 t. Vanilla                                                                                        1. t Vanilla
1 C. Nuts (optional but awesome)

Beat together margarine, cocoa, and sugar. Add eggs, one at a time. Add flour, nuts and vanilla. Bake at 350 for 25-30 Minutes. Take from oven and cover with marshmallows. Bake 3 minutes then cool 30 minutes. Combine 1/3 cup butter, powdered sugar, cocoa, evaporated milk and vanilla. Frost over marshmallows. Let stand one day or put in fridge until set up.

Broccoli and Tortellini Salad

6 slices bacon, cooked and crumbled
10 oz. fresh cheese filled tortellini, cooked according to package
1/2 C. mayonnaise
1/2 C. white sugar
2 tsp. red wine vinegar
3 heads fresh broccoli, cut into florets
1 C. raisins (I hate raisins so I always use craisins)
1 C. sunflower seeds
1 red onion, finely chopped

Mix mayonnaise, sugar and vinegars and stir into remaining ingredients.

Creamy Ranch Pasta

8 ounces penne pasta
1 T. butter
1 T. flour
3T. dry ranch dressing seasoning mix
2 Cups milk
1 Cup shredded cheddar cheese
1/3 Cup cooked, chopped bacon
2 Cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Lion House Salad

When I was young...very young my grandparents had their 50th wedding anniversary at the Lion House.  All I remember is that the salad was soooooo good.  I ate a lot of salad back then since I had some weird aversion to meat.  Years later I found the recipe and I still love it.

1 head lettuce
3 strips bacon, cooked and crumbled
5 oz. frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. grated swiss cheese
2/3 C. green onion
1/4 C. mayonnaise
1/4 C. Miracle Whip

Layer:
Lettuce, sprinkle with sugar, salt and pepper
Peas
Cheese
Onion
Mayonnaise and Miracle Whip mixed

Toss together and add bacon right before serving.

BLT Macaroni Salad

Since it is getting to be that time of year again I thought I would start posting some of our favorite salad recipes.

2 C. uncooked salad roni or ditalini
5 green onions, finely chopped
1 large tomato diced
1 1/4 C. diced celery
1 1/4 C. mayonnaise (I always use Miracle Whip)
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 lb. bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl combine macaroni, green onions, tomatoes and celery.

In a small bowl, whisk the mayonnaise, vinegar, salt and pepper.  Pour over macaroni mixture and toss to coat.  Cover and refrigerate at least 2 hours.  Just before serving add bacon.

Pita Bread

I actually really like to make bread. It always tastes so much better (with the exception of Rhodes, who knows what magical powers they hold). I have always meant to try this recipe with regular flour but just never have. I also only use the sesame seeds about half the time. It is good either way.

1 C. Warm water
1T. Dry yeast
1T. Honey
1 t. Salt
1 T. Oil
3 C. Wheat flour
Sesame seeds

Combine water, yeast, and homey. Set aside until yeast is dissolved and rises a little. Add salt and oil. Stir in wheat flour. Let rest, then knead. Let rise until double. Cut the dough in pieces about the size of a lemon and roll into balls. Sprinkle sesame seeds of the rolling board and roll the balls flat to about 1 inch thickness. Turn to get seeds on both sides. Preheat oven and cookie sheet to 450. Place the flattened pieces of dough on the cookie sheet (and remember its hot) Bake 4-5 minutes. While hot cut in half with a sharp knife. If pockets haven't formed slice with a knife while hot.

Hot Ham and Swiss Mini Sandwiches

There have been a few recipes for this going around Pinterest.  I looked at a few of them then kinda made it how I wanted.

1 package of 12 Hawaiian Sweet Rolls
1 Onion chopped
1 cube of Butter or Margarine
3 tablespoons Honey Dijon Mustard
1 tablespoon Worcestershire sauce
3 teaspoons Poppy seeds
1 lb. thin sliced Ham
8 slices Swiss Cheese

Melt butter in pan. Add onions cook 2-3 minutes.  Add mustard, Worcestershire sauce and poppy seeds.  Simmer until onions are translucent.

Slice rolls as a whole lengthwise and place bottom in a foil lined 9x13 baking dish.  Spread 3/4 of the onion mixture on the bottom rolls, then layer ham and cheese.

Place roll tops on top.  Spread the remaining onion mixture over the top.  Top with tin foil.  Can be refrigerated until ready to bake.  Bake cover at 350 for 20 minutes.

Don't make too much they are a bit soggy the next day.

Fruit Pizza

This is my kids very favorite.  They ask for it all the time.

1 tube refrigerated cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed
2-3 kiwi fruit, peeled and thinly sliced
1-2 firm bananas, sliced
1 can (11 oz) Mandarin oranges, drained
1/2 cup red grape halves
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
pinch salt

• Pat cookie dough into and ungreased 14 inch pizza pan.  Bake at 350 for 15-18 minutes or until deep golden brown; cool.
• In a saucepan, bring the sugar, orange juice, water, lemon, juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit.  Chill. Store in refrigerator.  Yield: 16-20 servings.

Our Favorite Jamba Juice Recipes

ORANGE-A-PEEL

(scoop=about 1/2 cup)
12 oz. orange juice
2 scoops strawberries
1 scoop banana
2 scoops vanilla frozen yogurt
1 scoop ice

Blend until smooth

RAZMATAZ

12 oz. raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

Blend until smooth

Asian Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (Blake wanted way more than this and actually just started putting it right on his wraps. This didn't give it much spice at all, Vance was able to eat it fine.)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Easy Chicken Marsala

2 boneless, skinless, chicken breasts
salt and pepper
1/2 cup flour or corn starch
up to 1/2 cup olive or vegetable
8 ounce container of mushrooms, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano

• Split each chicken breast through the middle to make 2 pieces.  Place plastic wrap over them and pound each one flat using a meat tenderizer until they are about a quarter inch thick.  Season a good amount of salt and pepper on both sides of each piece.  Place some flour on a plate and dredge each piece of chicken in it.
• Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in two batches).  Remove chicken and place them on your serving platter covering them with foil.  Carefully soak up any remaining oil with paper towels and discard.
• Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.  Add Marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve.

Chocolate Strawberry Shortcake

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half and half
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners sugar
3/4 cup hot fudge ice cream topping

• Combine strawberries and 1/3 cup sugar; refrigerate.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chocolate chips until crumbly.  Add half and half and stir until just moistened.
• Divide dough into 8 patties, about 3/4 inch thick.  Place on parchment paper lined baking sheets.  Brush with egg whites; sprinkle with course sugar and remaining chips.
• Bake at 450 for 13 minutes or until toothpick comes out clean.
• In a small bowl beat whipping cream and confectioners sugar until stiff peaks form.  Refrigerate.
• Split cakes in half.  Place cake bottoms on plates.  Top with strawberries, whipped cream and fudge topping.  Replace top of cake; top with remaining berries, cream and topping.

Chicken Cordon Bleu

8 chicken breasts
8 slices ham
8 slices Swiss cheese

Fry chicken in pan until done. Place one slice of ham and one slice of cheese on each piece of chicken.

Sauce:
2 cups water
2 chicken bullion cubes
1/2 t. basil
1/2 t. onion salt
1 T. dry mustard

Boil together until bullion is dissolved.  Mix in:

1 can evaporated milk
2 T. flour
2 egg yolks

Pour sauce over chicken and rice.

Chicken Lettuce Wraps

I have been packing Blake lunches lately as we are both trying to drop a few pounds and this is probably his favorite thing so far. Instead of using tortillas I just omit the shredded lettuce and make them lettuce wraps instead. It has been great and keeps well. I usually make it the night before.

1 tomato, diced
 1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream
2 tablespoons pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar.  Add a pinch of salt and pepper to taste.  Set aside.
Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest.  Stir mixture and combine it with chicken and pine nuts, stirring until combined.  Layer lettuce on torillas (or carb of choice), top with chicken mixture, and then bruschetta.

Serves 2 tortillas, or 12 mini pitas.
Nutritional Info (calculated using a 50 Calorie Tortilla Wrap)
calories: 290  protein:23 g  fat:15 g  carbs: 15 g

Poppyseed Chicken

5 cups chicken, cooked and cubed
1 cup sour cream
2 cans cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 sleeves)
1/2 cup melted butter
1 T poppyseeds
1 tsp minced garlic
pepper to taste

Preheat oven to 350 degrees.

Placed cubed chicken in a 9x13 casserole dish.

Stir together the soup, sour cream, garlic, and pepper.  Pour over chicken.

In seperate bowl, stir together the melted butter, crackers and poppyseeds.  Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, or until the top is brown and sauce is bubbly.  Serve over rice or potatoes.

*Since it makes quite a bit sometimes I divide it in two and put frozen hash browns, then chicken, sauce and cracker topping and bake for about 45 minutes.  Makes an easy one dish meal and one to freeze or give away.

Crockpot Sweet and Sour Beef

1 lb. Stew Meat
1/2 C. Water
1 C. Sliced Onion
1/4 C. Vinegar
1 can Tomato Sauce
2 Tbsp. Oil
1/4 C. Brown Sugar
1 tsp. Salt
1 Tbsp. Worcestershire Sauce
1 C. Chopped Carrots

Mix all together in crockpot.  Cook on low 6-8 hours.  Before serving add water and 4 tsp. cornstarch to thicken.  Serve over rice.

Yummy Granola

A friend gave me this recipe and I changed it a bit but it is so yummy.  This recipe is not a super sweet one like some that you buy are.  Just enough sweetness I think.  The kids loved it too. I doubled the recipe.

4 C. oatmeal
1 tsp. cinnamon
1 C. coconut
1/2 C. brown sugar
3 Tbsp. wheat germ
1/4 C. sunflower seeds (I think next time I will use almonds)
1/4 C. oil
1/4 C. milk
1/4 C. liquid sweetener such as honey, corn syrup, molasses, agave nectar or any combination of these.
     (I used corn syrup because that is what I had on hand)
3 C. puffed wheat or puffed rice or rice krispies ( I used rice krispies because I wanted the extra crunch)

Mix all the dry ingredients except the puffed wheat in a large bowl.  Mix the oil, milk, and honey in a small container.  Pour liquid ingredients into dry and mix well.  Add the puffed wheat and mix well.  Spread granola on a large baking tray and bake at 315 for 30 minutes stirring at least once.  It is done when it looks toasted and crunchy.

This is how much a double batch makes.

Overnight Cinnamon Pull Aparts

18 frozen yeast rolls
3 oz. pkg. NON instant butterscotch pudding mix
1/4 C. butter or margarine
1/2 C. brown sugar
1 tsp. cinnamon
1/2 C. chopped pecans (optional)

Arrange rolls in greased bundt pan.  Sprinkle dry pudding over rolls.  Melt butter with brown sugar.  Pour over rolls.  Sprinkle with cinnamon and pecans.  Cover pan with towel and place in cold oven overnight.  In the morning remove towel and bake at 350 for 25-30 minutes.  Invert onto plate and serve.

Pudding Chip Cookies

These are my very favorite chocolate chip cookies!!! They are so soft and gooey!!

1 C. margarine, softened
3/4 C. brown sugar
1/4 C. white sugar
1 4 serving size instant vanilla pudding
2 eggs
1 t. vanilla
2 1/4 C. flour
1 t. baking soda
1 pkg. chocolate chips

Heat oven to 375.  Beat margarine, sugars, pudding, eggs and vanilla in a large bowl with electric mixer on medium speed until light and fluffy.  Mix flour and baking soda in.  Drop spoonfuls onto cookie sheet and bake 8-10 minutes.

Oreo Truffles

1 C. finely crushed Oreos
4 oz. semi sweet chocolate chips, melted
1/3 C. sour cream
1/2 tsp. vanilla

Stir together until blended.  Cover and refrigerate until firm enough to handle.  Roll into balls.  Keep refrigerated.

Roasted Cabbage

I found this recipe on pinterest and love it.  Kids didn't like it so much but I didn't expect them to like it.

1 Cabbage, quartered
 The remaining ingredients are per cabbage quarter:
1 t. Olive oil
2 Tbsp. Bacon bits
2 Tbsp. Lemon juice
2 Tbsp. Worcestershire sauce
1/4 t. Salt
1/4 t. Pepper

Wrap each quarter individually in aluminum foil.  Bake at 425 for about 30 minutes depending on the size of your cabbage.  Just check to see if it is tender.

Crockpot Italian Chicken

4 Chicken breasts, frozen or thawed
1 8 oz. pkg. cream cheese
1 can cream of chicken soup
2 pkgs. dry Italian dressing mix

Place chicken in crockpot and top with Italian dressing mix.  Cook 6-8 hours on low.  About an hour before being done, heat soup and cream cheese and mix together well.  Shred chicken and add cheese and soup mixture.  Continue cooking for another hour.  Serve over rice or pasta.

Pita Pockets

1 lb. hamburger, cooked
1/2 loaf of bread, torn into small pieces
1-3 cans of tomato sauce
1/2 cube of butter or margarine
1 can olives, sliced
2 C. grated cheddar cheese
salt & pepper
6 pocket pitas, cut in half

Mix hamburger, bread, butter, cheese, olives and salt & pepper.  Add tomato sauce until it coats everything well.  Fill each pita with filling and place on cookie sheet.  Bake covered at 350 for 10 min or until heated through.

Sugar Drop Cookies

I seriously love sugar cookies! If I were ever stranded on an island somewhere I would probably want sugar cookies, just plain, no frosting. My mom makes this recipe all the time and it is really good for drop cookies, they have a great consistency. Plus it makes a ton, so that makes me happy.

 

 Sugar Drop Cookies

2 C. Sugar                                                         5 C. Flour
3 Eggs                                                               1-1/2 t. Baking Soda
1/2 C. Shortening                                              2 Cubes Margarine
1 t. Salt                                                              1-1/2 t. Vanilla

Cream together the first 5 ingredients; add dry ingredients. Roll into balls then slightly flatten. Bake at 350 for 10 minutes. Makes about 5 dozen.

Creamy Mashed Potatoes

This has been one of my favorites for as long as I can remember.

8 Potatoes
1 Cup Cream
1 8 oz. pkg. Cream cheese
1/2 Cup Butter
Chives

Cook and mash potatoes.  Mix in cream, butter, cream cheese and chives. (I have also used green onions and regular onions diced fine.) Sprinkle top with paprika.  Bake at 350 for 30 minutes.

Scrumptious Chicken Casserole

3 Chicken breasts, cooked and cubed
12 oz. Angel hair pasta, cooked
16 oz. Sour cream
1 can Cream of mushroom soup
1 can Chicken broth (2 Cups)
1 package stuffing mix

Preheat oven to 375.  Mix the chicken, pasta, sour cream and soup in a large bowl.  Add about 1/4 of the dry stuffing and mix well.  Place in greased 9x13 baking dish.  Bring 1 can of chicken broth to a boil and add remaining stuffing mix.  Cover and remove from heat.  Let sit for 1-2 minutes.  Fluff with fork and place on top of pasta and chicken mixture.  Cover with foil and bake for 30 minutes or until it begins to bubble.

White Chicken Enchiladas

10 flour tortillas
2 C. cooked, shredded chicken
2 C. shredded monterey jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 4 oz. can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Crockpot Refried Beans

 1 lb. dry pinto beans
5 Cups of water

Place in crockpot with no heat to soak overnight.  Then in the morning add:

3 cloves garlic, minced (1 tsp. garlic powder)
1 small onion diced
1 Tbsp. cumin
2 tsp. chili powder
1 tsp. salt

Cook on low 6-8 hours.  Mash with a potato masher to blend.  Try not to over cook.  If they seem to dry refry in bacon grease or add sour cream.

Ham and Green Noodle Bake

This has been one of my favorites for years and years!  It is not easy to find spinach or green noodles anymore.  I have also used plain fettuccine and it works as well.

1 medium onion chopped
2 T butter
2 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 3/4 C. milk
2 cups cubed ham
1/2 C. shredded Swiss cheese
4 oz. spinach noodles
2 T grated Parmesan cheese

Heat oven to 375. Cook and stir onion in butter until tender.  Blend in flour, salt, pepper and mustard.  Heat over low heat, stirring constantly until bubbly.  Remove from heat.  Add milk, heat to boiling stirring constantly.  Boil and stir 1 minute.  Stir in ham and Swiss cheese.

Cook noodles as directed on package.  Drain.  Alternate layers of noodles and sauce mixture in ungreased 1 1/2 quart casserole dish.  Sprinkle with Parmesan cheese.  Bake uncovered until bubbly and light brown.  About 20 minutes.

BBQ Meatballs

Everyone knows I don't make meatballs but if you do then go for it.  I buy premade frozen meatballs.  I prefer the Walmart all beef ones but have used many different brands and flavors.  Whatever you want will work fine.  If you are buying meatballs the sauce is enough for the 14 oz. package. If you are making meatballs it is enough for about 2 lbs of meat.

1 C. ketchup
1 C. brown sugar
1 6 oz. can tomato paste
1/4 C. soy sauce
1/4 C. cider vinegar
1-1 1/2 tsp hot sauce

Combine all ingredients.  Mix well.

Place frozen meatballs in crockpot, top with sauce.  Cook on low 2-3 hours.

Serve as is for an appetizer or over rice as a main dish.

Quesadilla Casserole

1 lb. ground beef
1/2 C. chopped onion
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
16 oz. tomato sauce
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can (4.5 oz.) green chilies
6 flour toritllas
2 cups shredded cheddar cheese

1. Brown beef and onions in a large skillet.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices.  Bring to a boil, reduce heat to low and simmer for 5 minutes.
2. Spread 2/3 cup of the beef mixture on the bottom of a 9x13 pan (sprayed with pam).  Top with 3 of the tortillas overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.
3. Bake uncovered at 350 for 15-20 minutes or until heated through.  Let stand 5 minutes before serving.

We like to put sour cream on top of ours.

Fruited Pasta Salad

1 1/2 C. cashews
12 oz. bowtie pasta
12 oz. rotini pasta
4 C. cooked, cubed chicken
1 1/2 C. celery chopped
1 1/2 C. red grapes, halved
1 small pkg. craisens
1 15 oz. can pineapple tidbits
2 cans mandarin oranges
16 oz. Kraft coleslaw dressing
1/2 C. mayonnaise

Cook pasta according to directions. In a small bowl mix coleslaw dressing and mayonnaise.  In a large bowl add all ingredients except cashews and dressing.  Right before serving add dressing and cashews.

Ham and Cheese dip

1 16 oz. carton sour cream
1 3/4 C. mayonnaise
3/4 C. cheddar cheese
3/4 lb. chopped deli ham
3-4 sliced green onions
2 tsp. onion powder
2 tsp. celery seed

In a large bowl combine ingredients; cover and chill for 8 hours or overnight.  Serve with bread, crackers or fresh veggies.

We love to eat it with Sociables crackers.

Crockpot Beef Stroganoff

1 lb. cubed beef stew meat
1 can Golden Mushroom soup
1 medium chopped onion
2 Tbsp. Worcestershire sauce
1/4 C. water
4 oz. cream cheese

Combine beef, soup, onion, Worcestershire sauce and water.

Cook for 8 hours on low.  Mix in cream cheese just before serving.

Serve over potatoes, noodles or rice.

Crockpot Nachos

4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 15 oz. jar of salsa (I would recommend medium)
1 8 oz. pkg. cream cheese
1 bag tortilla chips

Take 4-5 frozen boneless chicken breasts, put in crockpot.

Add corn, black beans, and jar of salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Fork chicken apart.

Add 1 package of cream cheese (just throw on top) and let sit for about 1/2 to 1 hour.

Serve over or as a dip for tortilla chips.

Mushroom Chicken in Wine Sauce

1 lb. boneless skinless chicken breasts
1/4 C flour
2 Tbsp. vegetable oil
1 can (6 oz.) sliced mushrooms, drained
1/2 C honey mustard
1/2 C white wine or chicken broth if you don't want to use wine
2 Tbsp. chopped fresh parsley

Coat chicken with flour, shaking off excess.  Heat oil in a large skillet.  Add chicken and brown on both sides, about 3 minutes per side.  Stir in mushrooms, mustard and wine.  Bring to a boil, reduce heat. Cover and simmer 20 minutes or until chicken is done.  Sprinkle with parsley.

We usually serve this over rice and I sometimes double the "sauce" part to have a little extra for the rice.

Cornbread Confetti Salad

This makes a LOT of salad.  This is a great salad to take for summer pot lucks. We either use it as a side dish or as our main dish and eat with tortilla chips like a dip.

1 pkg. (8 1/2 oz.) corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 small tomatoes chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 bunch green onions chopped
10 bacon strips, cooked and crumbled
2 C (8 oz.) shredded cheddar cheese

Dressing:
1 C (8 oz.) sour cream
1 C mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread according to package directions.  Cool completely and crumble.  In a large bowl, combine all ingredients.  In a small bowl, whisk the dressing ingredients.  Just before serving, pour dressing over salad and toss to coat.

Crockpot Cashew Chicken

I love....love....love cashew chicken.  This is a great easy recipe for an everyday meal.  Not as good as my mom's but not bad.

2 lbs. boneless skinless chicken thighs, tenders or breasts, cubed*
1/4 C. flour
1/2 tsp. pepper
1 Tbsp. vegetable oil
1/4 C. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. ginger
1/4 tsp. red pepper flakes
1/2 C. cashews

Combine flour and pepper in a large Ziploc bag.  Add chicken.  Shake to coat with flour mixture.  Heat oil in skillet over medium-high.  Brown chicken about 2 min on each side.  Place chicken in crockpot.   Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl.  Pour over chicken.  Cook on low 3-4 hours.  Add cashews and stir.  Serve over rice. 4-6 servings.

If you want extra sauce for your rice, double sauce ingredients

*You will have more flavor if you use chicken thighs and you can't tell much difference between the thighs and breasts.

Catalina Salad

1 lb. cooked ground beef
1 lb. cheddar cheese
1 can kidney beans
1 large head of lettuce torn into pieces
1 can sliced olives
1 large onion, chopped
1 7 oz. pkg. regular Fritos
1 bottle Catalina salad dressing

Combine all ingredients except chips and dressing.  Chill covered.  At serving time toss with chips and dressing.

Lemon Strawberry Salad

I made this yummy salad for a party we had.  I love spinach salads with fruit.  

1/2 c. sugar

1/2 c. oil

3 Tbsp. lemon zest

1/4 c. lemon juice

1 1/2 Tbsp. whole mustard seed

1/4 c. sliced almonds

3/4 c. dried cranberries

3 green apples, trimmed and chopped

15 whole strawberries, trimmed and chopped

1 bag (12 oz.) baby spinach

Directions: Prepare dressing by mixing sugar, oil, lemon zest and lemon juice in a blender.  Add mustard seeds and blend again.  Toast almonds on a cookie sheet until golden brown (350 degrees for 5-10 min.).  Combine spinach, apples, strawberries, cranberries and almonds.  Toss with dressing and serve.

*Yields about 6 servings

**Notes-I doubled the amount of spinach because I was preparing it for more people.  I just threw in whatever amount of almonds, cranberries, apples and strawberries I thought looked good.  I think 3 apples is way too much*

Chase's Chicken Casserole

I like to cube my chicken up to make it more casserole like than whole pieces of chicken.

6 boneless skinless chicken breasts
Salt and pepper
Garlic powder
Onion Powder
2 C. grated swiss cheese
2 C. ham, cubed

Sauce:
1 C. sour cream
1 can cream of chicken soup
1/2 C. milk or cooking wine

Topping:
1 sleeve ritz crackers, crushed
1/4 C. melted butter

• Arrange chicken in large greased pan.  Lightly season with salt, pepper, garlic powder and onion powder. 
• Cover with cheese
• Cover with ham
• Cover with sauce - mix sour cream, soup and milk/wine
• Toss crushed crackers  in melted butter. Sprinkle on top.
• Bake at 350 for 1 hour.
• Serve over rice or pasta

Mandarin Cookie Salad

2 C. cold buttermilk
1 pkg. (5.1 oz.) instant vanilla pudding
1 carton (12 oz.) frozen whipped topping, thawed
2 cans (11 oz.) mandarin oranges, drained
1 pkg. fudge striped cookies, coarsely crushed

In a bowl, whisk the buttermilk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Fold in whipped topping and oranges.  Cover and refrigerate until serving.  Fold in crushed cookies.

We also like to use other fruits like fresh strawberries and grapes.

Dark Chocolate Orange Truffles

1 pkg. dark chocolate chips
3/4 C. heavy whipping cream
1 tsp. orange extract
1/3 C. sugar

In a microwave, melt chocolate; stir until smooth.  Gradually stir in cream until blended.  Stir in extract.  Cool to room temperature, stirring occasionally.  Refrigerate until firm.  Shape into 3/4 inch balls.  Roll in sugar.  Yields: 2 1/2 dozen.

Copycat Rumbi's Chicken Teriyaki Bowl

Coconut Rice
2 2/3 C. long grain white rice
2 2/3 C. water
1 can coconut milk
2 tsp. sugar

• Combine water, milk, sugar and rice in a sauce pan over medium heat bring to a boil.  Cover, reduce heat and simmer for about 18-20 minutes.

Hawaiian Teriyaki Sauce
3/4 C. Yoshida's sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp. ginger
1/4 tsp. salt
1/2 Tbsp. of brown sugar
1 Tbsp. cornstarch
2 Tbsp. water

• Combine Yoshida's, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small sauce pan.
• Bring to a boil over medium heat.
• Meanwhile combine cornstarch and water.
• Simmer for a couple of minutes.
• Set aside. 

Vegetables and Chicken
1 Tbsp. vegetable oil
3/4 C. grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 C. chopped broccoli florets
2 chicken breasts

• Spice chicken breasts slightly with garlic powder, salt, pepper and onion salt.
• Grill chicken breasts until thoroughly cooked.
• Meanwhile put vegetable oil and vegetables in a large pan over medium heat.
• Saute for 6-7 minutes.
• When chicken is done cooking cut chicken breasts into small cubes.
• Top coconut rice with vegetables and chicken.
• Drizzle with Hawaiian teriyaki sauce.

Spinach Artichoke Pasta

8 oz. pasta, cooked according to package (I like to use rotini)
1 large or 2 small chicken breast, cubed
2 tsp. vegetable oil
1/2 C. onion diced
2 cloves garlic, minced
salt and pepper
1 Tbsp. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1 pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. chicken stock
1/2 C. half and half
6 oz. Parmesan cheese
2 Tbsp. hot sauce

• Cook pasta, drain and set aside.
• In a large skillet heat oil over medium high heat.  Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
• Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
• Add the butter and cook until melted.  Add the artichokes, spinach and tomatoes.
• Stir in cream cheese and sour cream.  Cook until they are melted and incorporated into the mixture.
• Add the chicken stock, half and half, Parmesan cheese, and hot sauce.  Simmer for about 5 minutes or until heated through.  Salt and pepper to taste.
• Pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15-20 minutes.

Baked Cheesy Egg Noodles

1 pkg. (12 oz.) extra wide egg noodles
1 pkg. cream cheese, softened
1 C sour cream
1 C cottage cheese
3-4 green onions
1-2 cloves minced fresh garlic or about 1/2-1 tsp granulated garlic
1 T Worcestershire sauce
pinch of cayenne or red pepper
salt and pepper to taste
1 C seasoned dry bread crumbs
1/4 C butter, melted

Cook noodles until just about tender, then drain well and set aside.  In a large mixing bowl, combine cream cheese, sour cream and cottage cheese.  Blend with an electric mixer, then stir all of the other ingredients except for the butter and bread crumbs.  Mix in noodles.  Spoon mixture into a shallow baking dish.  Top with seasoned bread crumbs and melted butter.  Cover and cook at 350 for 10-15 min.  Then uncover and continue to bake an additional 10 min. or until lightly crispy.

Ricotta Ravioli with Spinach Pesto

This was a new recipe I tried and loved but I do recommend a food processor for making the pesto.  I tried a blended and it worked but not well.

2 C fresh ricotta
1 C toasted hazelnuts, chopped, divided
1/2 tsp nutmeg
1 lemon, zested and juiced
salt and pepper
1 12 oz. pkg. wonton wrappers
1 egg white, lightly beaten
4 C spinach
1 clove garlic
1/2 C grated Parmesan cheese
1/2 C olive oil

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.  Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.  Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.  Transfer ravioli to a parchment lined baking sheet.  Repeat with remaining wonton wrappers and filling, making 18-20 ravioli total  Cover baking sheet with damp paper towel and transfer to refrigerator to set up, about 30 min.

Fill a large pot with water, salt liberally, and bring to a boil.  Cook ravioli in three batches., until they are cooked and float to the top, about 2-3 minutes.  Strain and transfer to serving bowls.  Top with a dollop of spinach pesto.

Spinach Pesto

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, Parmesan, olive oil, salt and pepper to taste and puree until smooth.

Quick Bread Sticks

These are so easy and fast for a weeknight meal.

3 1/2 C. flour
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
1 1/2 C. water

Mix ingredients together and let raise 15-30 minutes.  Spread in jelly roll pan and spread on topping**.  Cut into sticks with a pizza cutter and bake at 350 for 20 minutes.

Toppings--

**Garlic Butter

1/2 C. butter

1/2 C. mayonnaise ( not Miracle Whip)

soften in microwave mix and spread on top of dough.  Sprinkle on Parmesan cheese, garlic powder and dried parsley flakes.

**Cinnamon and Frosting

1/2 C. butter

1/2 C. mayonnaise (not Miracle Whip)

cinnamon & sugar

Soften in microwave, mix and spread on top of dough.  Top or serve with vanilla frosting to dip in.

Taco Filled Pasta Shells

2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 C. butter melted

ADDITIONAL INGREDIENTS (for each casserole)

1 C. salsa
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey jack cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Directions:

In a dutch oven, cook beef over medium heat until no longer pink.  Drain. Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 minutes or until melted.  Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain.  Gently toss with butter.  Fill each shell with about 3 tablespoons of meat mixture.  Place 12 shells in a freezer container.  Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutes.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes.  Uncover and continue as above. 

Three Cheesesteak Sandwiches

3/4 pound frozen sirloin steak, partially thawed or freeze fresh sirloin for 45 min.
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. granulated garlic
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil or more if needed
1 large yellow onion, sliced with the grain
1 red bell pepper cut into thin strips
8 oz. mushrooms, sliced
3 Tbsp. cream cheese
2 tsp. Worcestershire sauce
2 slices American cheese
4 hoagie rolls
3/4 C. shredded mozzarella cheese or 4 slices provolone

Slice the partially frozen meat into thin slices.  Mix together chili powder, oregano, garlic, salt and pepper in a small bowl.  Toss the meat slices in the mixture to coat.

Heat the oil in heavy saute pan over medium heat. Cook the onions and peppers until tender, about 5 minutes.  Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.

Preheat the broiler to high.

Remove the vegetables to a plate and add a splash more oil to the pan.  Raise the heat to medium high.  Cook the meat quickly in the hot pan, browning on both sides.  Once brown, reduce the heat to low and mix together the vegetables and beef.  Add the cream cheese, Worcestershire sauce, and American cheese, and stir until creamy and well incorporated.  Split open the hoagie rolls and place on a baking sheet.  Divide the beef mixture among the rolls and top with the mozzarella cheese.  Broil until the cheese begins to bubble, 1 to 2 minutes.

Sour Cream Enchiladas

1 lb. hamburger
1 med onion, chopped
1 15 oz can enchilada sauce
2 C grated cheese
1 can cream of mushroom soup
1 16 oz carton sour cream
10 flour tortillas
1 tsp chili powder
1 2 oz can sliced olives

Brown hamburger with onion.  Drain and add enchilada sauce.  In the center of each tortilla, spoon some of the hamburger mixture and top with cheese.  Roll tortilla up and place side by side in a 9x13 pan.  Mix together sour cream and cream of mushroom soup.  Spread evenly over tortillas and top with remaining cheese.  Sprinkle chili powder on top of the cheese.  Top with olives. Cover pan with tin foil and bake at 375 for 15 min.  Remove foil and bake an additional 7 minutes or until golden brown.

Gooey Butter Cookies

1 box butter recipe cake mix
1 stick butter (not margarine)
1/4 tsp vanilla
1 8 oz. pkg cream cheese softened
1 egg

Combine all ingredients with electric mixer until well blended.  Chill dough for 2 hours.  Roll into balls ( about walnut size ).  Roll balls in powdered sugar.  Bake on ungreased cookie sheet in 350 degree oven for 10-12 min.

Ham N' Cheese Stacks

This was one of my favorites when I was growing up.

1 pkg pie crust mix
1/4 tsp dry mustard
1 small onion chopped
2 Tbsp chopped green pepper
2 Tbsp butter
1 can cream of mushroom soup
1 C diced or cubed ham
1 C shredded cheddar cheese
1/2 C milk
1/2 Tbsp Worcestershire sauce
2 hard boiled eggs diced

Heat oven to 450.  Prepare pastry as directed on package except stir in mustard and roll into a rectangle.  Cut into 12 3 inch squares.  Prick with fork.  Place on ungreased baking sheet.  Bake 6-8 min. or until light brown.

Cook and stir onion and green pepper in butter until onion is tender.  Stir in remaining ingredients.  Heat until bubbly.  Pour mixture over pastry.

Chinese Cabbage Salad

This is a little variation of the "normal" ramen salad. We like both of them.

2 1/2 pounds napa cabbage
A bunch of green onions
3 packages ramen noodles
1/2 C butter or margarine
1/4 C sliced almonds (I usually put a lot more)
1/4 C sesame seeds
Diced cooked chicken (optional)

Dressing:
3/4 C peanut oil (I found that peanut oil was more expensive than I wanted to pay and not easy to find so I put 2 to 3 Tablespoons peanut butter and filled the rest of 3/4 cup oil and whisked it up)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

Crush ramen noodles.  In skillet heat butter and add ramen, almonds and sesame seeds.  Cook until toasted brown.  Let cool.

Shred cabbage. Slice green onions.   Mix all ingredients in large bowl.  Add dressing just before serving.

New Blog

I am excited to start this blog not only to share all our favorite recipes new and old but also to have them all organized and easily accessible.  I don't know about everyone else but I have a LOT of recipes that are written or printed on a piece of paper and shoved in a drawer so when I want to find it it seems to be a nightmare.  Some of them were from TV shows or websites I happened upon and wouldn't be able to find them again if they got lost.

I also thought this would be a great place to post new recipes from pinterest that were tried and how they turned out.  I know I have tried a couple that were not that great but looked really good.  I wish I would have known before I tried them. 

My goal is to post at LEAST one a day (hopefully more).  I am also going to try to post pictures with each recipe.  Since I don't make these recipes everyday I obviously don't have pictures of all of them so I will start posting without the pictures and add them as I make the recipe.