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.