Ingredients
1 medium onion
1 stick butter
Salt and pepper to taste
2 lb bag frozen hashbrowns, thawed
2 cups shredded mild cheddar cheese
1 can cream of chicken
Instructions
Preheat own to 350 degrees.
Spray a 9 x 13 casserole dish with Pam butter spray.
In a large bowl combine the diced onion, cream soup, salt, pepper, and shredded cheese. Mix well.
Pour the thawed hashbrowns into mixture. Mix well.
Pour the combined mixture into the sprayed casserole dish.
Put in preheated oven and bake for 1 hour.
Serve,.
Note: This is good as leftovers. Goes great with baked or grilled chicken or turkey sausage links.
Friday, January 24, 2014
Wednesday, January 15, 2014
Mom V's Meatloaf
Preheat oven to 350 degrees.
Ingredients
1 can tomato soup
1 1/2 lbs ground beef
1 cup Italian Bread crumbs ( or more if you want consistency different)
1 small onion, diced
2 egg whites
1 green pepper, diced
Mix thoroughly 1 cup soup and remaining ingredients. Shape firmly into a loaf.
Place in a shallow baking pan.
Bake at 350 degress for 45 minutes.
Remove from oven. Drain any extra grease off meatloaf. (Be careful and don't dump the whole meatloaf into garbage)
Ketshup Mixture
1 cup ketchup
1/2 cup brown sugar
Beat until smooth. Spread over meatloaf.
Place meatloaf back into oven for another 15 minutes.
Slice and Serve.
Ingredients
1 can tomato soup
1 1/2 lbs ground beef
1 cup Italian Bread crumbs ( or more if you want consistency different)
1 small onion, diced
2 egg whites
1 green pepper, diced
Mix thoroughly 1 cup soup and remaining ingredients. Shape firmly into a loaf.
Place in a shallow baking pan.
Bake at 350 degress for 45 minutes.
Remove from oven. Drain any extra grease off meatloaf. (Be careful and don't dump the whole meatloaf into garbage)
Ketshup Mixture
1 cup ketchup
1/2 cup brown sugar
Beat until smooth. Spread over meatloaf.
Place meatloaf back into oven for another 15 minutes.
Slice and Serve.
Tuesday, January 14, 2014
Fruit Salad
Ingredients
1 11 oz can Mandarin oranges, drained
1 (2 oz) can pineapple chunks
1 16 oz can peach slices
3 bananas
2 red apples
Fruit Sauce
1 box instant vanilla pudding
1 cup milk
3/4 cup sour cream
1/3 cup undiluted Orange juice concentrate
Directions
Salad
Drain all the canned fruit well. Slice bananas, chop unpeeled apples and peaches into bite sized pieces. Mix all together gently and put aside.
Sauce
To make sauce, combine dry ingredients of pudding with milk, orange juice concentrate and sour cream. Beat with wire whisk until smooth. Mixture will thicken. Mix in fruit with wooden spoon. Mix well. Cover and chill.
Makes 10 servings.
1 11 oz can Mandarin oranges, drained
1 (2 oz) can pineapple chunks
1 16 oz can peach slices
3 bananas
2 red apples
Fruit Sauce
1 box instant vanilla pudding
1 cup milk
3/4 cup sour cream
1/3 cup undiluted Orange juice concentrate
Directions
Salad
Drain all the canned fruit well. Slice bananas, chop unpeeled apples and peaches into bite sized pieces. Mix all together gently and put aside.
Sauce
To make sauce, combine dry ingredients of pudding with milk, orange juice concentrate and sour cream. Beat with wire whisk until smooth. Mixture will thicken. Mix in fruit with wooden spoon. Mix well. Cover and chill.
Makes 10 servings.
Chocolate Chip Cookie Delight
Ingredients
1 tube (16 1/2 oz.) Refrigerated cookie dough
1 pkg. Cream cheese (8 oz)
1 cup confectioners sugar
1 12 oz tub frozen Cool Whip, thawed and divided
3 cups cold milk
1 pkg 3.9 oz instant chocolate pudding
1 pkg 3.3 oz instant vanilla pudding
Chopped nuts and chocolate curls
Directions
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press in an ungreased 13 in x 9 in baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on wire rack.
2. In a large bowl, beat cream cheese and confectioner's sugar until smooth. Fold in 1 3/4 cups Cool Whip. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with nuts and chocolate curls if desired.
4. Cover and refrigerate 8 hours or overnight until firm.
Yields: 15 servings
1 tube (16 1/2 oz.) Refrigerated cookie dough
1 pkg. Cream cheese (8 oz)
1 cup confectioners sugar
1 12 oz tub frozen Cool Whip, thawed and divided
3 cups cold milk
1 pkg 3.9 oz instant chocolate pudding
1 pkg 3.3 oz instant vanilla pudding
Chopped nuts and chocolate curls
Directions
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press in an ungreased 13 in x 9 in baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on wire rack.
2. In a large bowl, beat cream cheese and confectioner's sugar until smooth. Fold in 1 3/4 cups Cool Whip. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with nuts and chocolate curls if desired.
4. Cover and refrigerate 8 hours or overnight until firm.
Yields: 15 servings
Friday, January 10, 2014
Mom V's Tater Tot Casserole
2 cans cream of chicken soup
1 1/2 cans skim milk (use 1 of the empty soup cans for skim milk)
2 cups mild shredded cheddar cheese
1 Steamfresh pkg frozen peas
3 shakes minced onions
3 cranks on grinder-sea salt
3 cranks on grinder-black pepper
1 lb ground turkey, browned and drained
1 pkg Oreida mini tater tots (or regular tater tots)
Instructions
Preheat oven to 350 degees.
Pour cream of chicken soup, milk, and cheddar cheese into a 3 quart pot. Stir and put on low to medium heat. When cheese is melted, add salt, pepper, and minced onions until blended. Set aside.
Brown ground turkey and drain. Add browned ground turkey to the cheese mixture. Stir in the frozen peas. Mix well.
Pour in the frozen potato tots, mix well.
Pour the tater tot mixture into a Pam buttered sprayed 9 x 13 casserole dish. Spread evenly.
Bake @350 degrees for one hour or until the top is crispy golden brown.
Serve.
Great as leftovers as well,
1 1/2 cans skim milk (use 1 of the empty soup cans for skim milk)
2 cups mild shredded cheddar cheese
1 Steamfresh pkg frozen peas
3 shakes minced onions
3 cranks on grinder-sea salt
3 cranks on grinder-black pepper
1 lb ground turkey, browned and drained
1 pkg Oreida mini tater tots (or regular tater tots)
Instructions
Preheat oven to 350 degees.
Pour cream of chicken soup, milk, and cheddar cheese into a 3 quart pot. Stir and put on low to medium heat. When cheese is melted, add salt, pepper, and minced onions until blended. Set aside.
Brown ground turkey and drain. Add browned ground turkey to the cheese mixture. Stir in the frozen peas. Mix well.
Pour in the frozen potato tots, mix well.
Pour the tater tot mixture into a Pam buttered sprayed 9 x 13 casserole dish. Spread evenly.
Bake @350 degrees for one hour or until the top is crispy golden brown.
Serve.
Great as leftovers as well,
Wednesday, January 8, 2014
Broccoli Cheese & Crackers Casserole
1- 16 oz frozen broccoli florets (cook as directed on package)
2 lbs Velveta, cut in chunks
1/2 cup milk
1/4 cup heavy cream
1/4 top Cayenne pepper
1 Tbs honey mustard
Salt & pepper to taste
3 whole sleeves Ritz crackers
Instructions
Preheat oven to 350 degrees. Place crackers in a large zip lot bag, crush slightly. Set aside.
Cut Velveta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne pepper, stirring occasionally until cheese is melted. Stir in mustard.
Add broccoli to cheese sauce, then add half the crackers crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle with black pepper.
Bake for 15 to 20 minutes or until top is golden brown and casserole is bubbly.
2 lbs Velveta, cut in chunks
1/2 cup milk
1/4 cup heavy cream
1/4 top Cayenne pepper
1 Tbs honey mustard
Salt & pepper to taste
3 whole sleeves Ritz crackers
Instructions
Preheat oven to 350 degrees. Place crackers in a large zip lot bag, crush slightly. Set aside.
Cut Velveta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne pepper, stirring occasionally until cheese is melted. Stir in mustard.
Add broccoli to cheese sauce, then add half the crackers crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle with black pepper.
Bake for 15 to 20 minutes or until top is golden brown and casserole is bubbly.
Mom V's Crock Pot Beef Stew
10-15 small potatoes, peeled and diced
2 medium onions, diced
2 cans Rotel diced tomatoes with green chiles
1 can tomato soup
1 can cream of chicken soup
1 can beef broth
1 envelope onion soup mix
1 envelope beef stew mix
2 1/2-3 lbs beef stew
Put all ingredients into crock pot (use a crock pot liner in crock for quick clean up).
Mix well.
Cook on High for 5-6 hours (10-12 hours on low).
2 medium onions, diced
2 cans Rotel diced tomatoes with green chiles
1 can tomato soup
1 can cream of chicken soup
1 can beef broth
1 envelope onion soup mix
1 envelope beef stew mix
2 1/2-3 lbs beef stew
Put all ingredients into crock pot (use a crock pot liner in crock for quick clean up).
Mix well.
Cook on High for 5-6 hours (10-12 hours on low).
Crock Pot Corn Pudding
8 oz. Pkg. Cream cheese, softened
2 eggs, beaten
1/3 cup sugar
1 pkg. (8 1/2 oz.) JIFFY corn bread muffin mix
1 can (16 oz. Cream style corn
1 16 oz bag frozen corn
1 cup milk
2 Tbs butter, melted
1 top salt
1/2 top nutmeg
Instructions
Spray a 3 quart crock pot with Pam baking spray
In a large mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients, mix well.
Transfer to crock pot.
Cover and cook on High 3 1/2-4 hours (how long depends on your crock).
Serve.
2 eggs, beaten
1/3 cup sugar
1 pkg. (8 1/2 oz.) JIFFY corn bread muffin mix
1 can (16 oz. Cream style corn
1 16 oz bag frozen corn
1 cup milk
2 Tbs butter, melted
1 top salt
1/2 top nutmeg
Instructions
Spray a 3 quart crock pot with Pam baking spray
In a large mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients, mix well.
Transfer to crock pot.
Cover and cook on High 3 1/2-4 hours (how long depends on your crock).
Serve.
Crock Pot Philly Chicken Sandwich
Ingredients
3-4 tablespoons Cajon Seasoning
2 turns of ground black pepper or tsp regular black pepper
2 turns of ground sea salt or 1 tsp regular salt
2 medium onions, peeled and julienne sliced
2 green bell peppers, julienne sliced
3 medium sized boneless chicken, sliced
Mozzarella cheese, slices
Sub or hoagie buns
Instructions
Spray a 3 quart crock pot with Pam baking spray and turn to LOW.
In a quart ziploc bag, pour the seasoning mix, salt and pepper into the bag. Put the chicken into the bag, close zipper, and shake about a minute or so until chicken is well coated.
Layer ingredients as follows in crock pot:
Butter, onions, green peppers, and the coated chicken slices.
Cover and cook for 5 hours.
Butter the inside of sub or hoagie buns, dip a big spoonful of chicken mixture onto bun. Place a slice or two of mozzarella cheese slices in top of chicken.
Serve. Makes 5-6 sandwiches.
3-4 tablespoons Cajon Seasoning
2 turns of ground black pepper or tsp regular black pepper
2 turns of ground sea salt or 1 tsp regular salt
2 medium onions, peeled and julienne sliced
2 green bell peppers, julienne sliced
3 medium sized boneless chicken, sliced
Mozzarella cheese, slices
Sub or hoagie buns
Instructions
Spray a 3 quart crock pot with Pam baking spray and turn to LOW.
In a quart ziploc bag, pour the seasoning mix, salt and pepper into the bag. Put the chicken into the bag, close zipper, and shake about a minute or so until chicken is well coated.
Layer ingredients as follows in crock pot:
Butter, onions, green peppers, and the coated chicken slices.
Cover and cook for 5 hours.
Butter the inside of sub or hoagie buns, dip a big spoonful of chicken mixture onto bun. Place a slice or two of mozzarella cheese slices in top of chicken.
Serve. Makes 5-6 sandwiches.
Welcome.
This is a blog I am sharing new recipes I try and love, and some of the old tried and proven over the years that in still cook. So hope you might be able to check them out and try a few as well. God bless.
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