Beef Enchilada Casserole

1 lb. ground beef

1 small onion, chopped

1 can chopped green chilies

1 can cheddar cheese soup

1 cup chunky salsa

1 cup each mozzarella and cheddar cheese, divided

Catelli Express Oven-Ready lasagna noodles

2/3 cup water

Brown meat and onion until no longer pink. Add chilies, soup, salsa and 1/2 cup of each cheese. Stir until well mixed.

Layer in a 9x13 pan in this order: 1/3 dry noodles, 1/3 sauce. Do this two more times.

Drizzle water over top and top with remaining cheese.

Cover with foil and bake in 350-degree oven for 50 minutes. Once cooked let stand for 5 minutes before serving.

Home Made Stuffing

Toast the Stuffing Bread

First preheat the oven to 300 degrees. Cut slices of bread into half inch cubes. You can use almost any kind of bread to make the stuffing mix.

Arrange the bread into a single layer on a baking sheet. Use your hands to separate any cubes that have stuck together. I use about 30 slices, but you can adjust it to make however much want. Remember that the bread will shrink down as it bakes.

Put the pans into the oven for about 45 minutes. Every 15 minutes, check on the cubes and mix them around, so that all sides get toasted. When they are done, take them out of the oven and let them slightly cool.

Prepare the Stuffing Seasoning

While the bread is cooking you can make the seasoning. Start by peeling a small onion. Mince half of the onion. Put 3 tablespoons into a bowl. Now add 2 teaspoons of garlic salt, a little pepper, 1/2 a cup of vegetable oil, 3 tablespoons of dried parsley flakes, and 3/4 of a teaspoon of ground sage.

Mix everything until the ingredients are well combined.

Season the Stuffing Bread

Take the cooled bread cubes and pour them into the bowl. Pour the mixture on top of the cubes. Toss the cubes so that they are evenly coated.

Store or Use the Stuffing

Place the stuffing mix in an airtight container and label it with the date. Store it in a cool, dry place and use it within 3 months.

Hearty Chicken and Noodle Casserole

1 can - condensed cream of mushroom soup

1/2c - milk

1/4 tsp - black pepper

1 c - frozen mixed vegetables

2c - cubed cooked chicken

1/4 of a 12 on package medium egg noodles (~2 cups) cooked and drained

1/4c - Parmesan cheese

1 - shredded cheddar cheese

Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese. Spoon into a casserole dish. Bake at 400 degrees for 30 minutes. Stir and top with Cheddar cheese.

Three Cheese Baked Ziti with Spinach

1 box - tube shaped pasta (ziti)

1 bag - baby spinach leaves (4 cups washed)

1 jar Italian sauce

1 cup - ricotta cheese

1 cup - mozza cheese

3/4 cup - Parmesan cheese

1/2 tsp - garlic powder

1/4 tsp - black pepper

Prepare pasta according to package directions. Add the spinach during the last minute of the cooking time. Drain. Return to saucepan. Stir in sauce, ricotta, 1/2 c of mozza cheese, 1/2 c Parmesan cheese, garlic powder and black pepper. Spoon pasta mixture into casserole dish. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes.

Beef and Rice Taco Casserole

1 lb - ground beef

1 can - condensed tomato soup

1 cup - salsa or pic-ante sauce

1/2 cup - milk

1/2 cup - uncooked instant white rice

1/2 cup - crushed tortilla chips

1/2 cup - shredded cheddar cheese

Brown beef in skillet, drain fat. Stir in soup, salsa, milk and rice into skillet. Spoon mixture into a casserole dish and cover with foil. Bake at 400 degrees for 25 minutes. Sprinkle the chips around the edge of the casserole. Sprinkle middle with cheese.

Tuna Casserole

2c - cooked macaroni

1-2 cans of tuna, drained and chunked

1-2 cans of cream of mushroom soup

1 1/2c shredded cheddar cheese

(I also add chopped onions or dried chives, diced mushrooms or even peas. Sometimes all 3)

Mix together in a large bowl. Put into a casserole dish and cook for 20 min at 350 degrees.

Hamburger Soup

ground beef

1 med onion chopped fine

2 cups water

3 can consomme

1 can tomato soup

4 carrots chopped

1 bay leaf (i use dried basil)

3 sticks celery

parsley

1/2 tsp thyme

pepper to taste

3 tbsp barley

brown meat, sprinkle with paprika, montreal steak spice & oregano

add 1 pack lipton onion soup in stead of consomme

add diced/crushed tomatos & 1 can tom paste

add in a couple sun dried tomato's

add chopped garlic clove

Artisan Bread

3cups warm water

2 tbsps yeast

1tbsp coarse salt

6 1/2 cups flour. You can use whole wheat as well

Soak yeast in 1 cup warm water until soft

Mix 3 cups flour in 2cups warm water and then add yeast mixture . Add rest of flour and mix in bowl. Let sit in bowl overnight or up to 2 weeks . Put in cool place or fridge . Make sure the container hasa lid and is big enough for it to rise .

When ready to use cut off a piece and shape.

Don't use bread pans. Can be shaped into oval round loaf .

I have made 2 oval loaves and put them on my large cookie sheet on parchment. Let rise for 40 minutes . Heat oven to 450. Place pan of water on bottom rack . Bake for 30 minutes and do not open oven until time is up . If it looks too pale I have added another 5 minutes.

You can add whatever you like to the dough. Olives garlic cheese raisins spices nuts onions sun dried tomatoes nuts you get the idea

A little Taste of Thai

1/2 cup chicken broth (you can do low fat)

1/4 cup peanut butter (you can do low fat)

2 tbsp cilantro, chopped

2 tbsp basil, chopped

1 tbsp sugar

1 clove garlic, minced

1/2 tsp ground cumin

1/2 tsp crushed red pepper flakes

12 oz fettuccine

4 boneless chicken breasts

1 large red pepper

2 cups snow peas, cut in half

Combine first 8 ingredients and blend for sauce. Cook noodles. Cook chicken. When chicken is ready add red pepper and snow peas. Cook for a few minutes.. add sauce, simmer for 5 & serve over noodles!

Eat More Bars

3/4 cup honey

1 cup peanut butter

10 large marshmallows (or handfuls of mini's that look like 10 biggies)

1 cup semi sweet chocolate chips

3 cups rice krispies

1 cup salted peanuts

Directions:

I use crunchy peanut better and I use the regular chocolate chips, not the milk chocolate ones. I have tried it with the milk chocolate and it is just not quite right. Too milky. I also chop the peanuts up.

Melt together honey, peanut butter and marshmallows. Stir in chocolate chips until melted. Add rice krispies and peanuts. Pat firmly into a greased loaf pan. Let cool. Slice and enjoy. Don't let it get too set before you cut it or it is a tad difficult.

Wine-Braised Venison Steaks

• About 1.5 lbs venison steaks, thin (or you can use pork chops or think beef steaks, or even skinless chicken thighs)
• 1/2 cup whole wheat flour (or mixture of 1/2 white and 1/2 wheat flour)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 bunch green onions, chopped
• 2-4 garlic cloves, pressed
• mushrooms, sliced (enough for about 1.5 cups when sliced)
• 1/2 tsp thyme
• 2 cups light wine (I used our homemade cranberry crabapple wine "Cranapplicious"), at room temperature

Toss steaks and flour together in a ziploc bag to lightly flour the steaks. Heat butter and oil together in a skillet over med-high heat.

Cook steaks in hot skillet - quickly browning on both sides. Remove steaks from the pan, set aside, and keep warm. Add the green onions, garlic, sliced mushrooms and thyme to the skillet.

Saute another couple of minutes. Return the steaks to the skillet, pour in the wine, and bring it all to a boil. Reduce heat to low, cover the skillet and simmer 8-10 minutes (less for thin pork chops). Remove from heat and serve. (Serves 4 or 5.)

Crockpot Chinese Venison

• 1/2 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 1 lb boneless steaks or stew meat (venison, moose, beef or pork) cut into 2-inch cubes
• 3-5 cloves of garlic, pressed
• 1 small bunch green onions, chopped
• Salt and pepper
• 1 can (14.5 oz) broth (beef broth for venison, moose or beef; chicken broth for pork)
• 2 tsp ground ginger
• 2 medium zucchini, cut in half along the length of the zucchini and sliced crosswise about 1-inch thick
• 2 tbsp cornstarch, dissolved in 1/4 cup cool water

In a large skillet, over medium-high heat, heat oils together just until hot. Add meat, about a handful at a time, and stir-fry 2-3 minutes or until the outside of the meat is just lightly browned (not pink - Don't cook too long). Add garlic and onions and stir-fry about another minute. Remove the meat from the pan, set aside, and keep warm - season with salt and pepper if desired.

In the same skillet, add broth and ginger, stirring up all the meat bits. Bring to a boil. Then remove from heat.

Add the meat and the broth to the crock-pot. Add the raw zucchini. Cook in crock-pot on low, until the meat is tender (5-7 hours). The longer I cook it the more 'shredded' the meat becomes - less chunky. Add the cornstarch mixture the last 45 minutes to an hour. Cook in the crock-pot uncovered to let the mixture thicken.

(I've seen this recipe with green, yellow, and red peppers - when you heat the broth, add the peppers to it at that point and once it's boiled, reduce heat and let it simmer for another minute or so before adding this mixture to the crock-pot with the meat.)

Serve with brown rice, steamed veggies and a salad.

Crockpot Lasagna

I add 1 lb of homemade meat sauce to this.....

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Pantry Chicken Stew

1 1/2 lb boneless skinless chicken thighs cut into 1" pieces

1/4 cup flour

1 - 225g sliced fresh mushrooms

2 cups baby carrots

1 small onion, chopped

1 can (10 fl oz) chicken broth

1 cup frozen peas, thawed and drained

1/2 cup Herb & Garlic cream cheese spread

toss chicken with flour in slow cooker

add all remaining ingredients except peas and cream cheese; cover

cook on low for 6-8 hours (high for 3-4), stirring in cream cheese and peas to cook for the last 30 minutes.

Irish Creme Mint Cookies

1 1/4 c - rolled oats

1 1/2 c - flour

1 tsp - baking powder and baking soda

3/4 tsp - salt

1 c - butter

1 c - packed brown sugar

1/2c - sugar

1 large egg

1/4 c - Bailey's

1 tsp - vanilla extract

2 c - mint chocolate chips

Preheat over to 350 degrees. Place oats in a blender. Blend until like flour. Mix oats, flour, baking soda, baking powder and salt. Beat butter, brown sugar, and sugar in a bowl with an electric beater until fluffy. Beat in egg. Bailey's and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. Drop by heaping teaspoonfuls about 2 inches apart. Bake 12 min until cookie looks dry on top and edges are lightly browned. Cool for 2 min on baking sheets.

Makes about 48 cookies.

Tuna Pinwheels

Use your favourite recipe for Baking Powder Biscuits. Make it up and roll dough out like you would to make cinnamon rolls. Butter dough.

In a separate bowl, mix some tuna with chopped onion, salt and pepper to taste. I also like to add cayenne. Mix well.

Spread evenly on dough. Roll dough up, like you would for cinnamon rolls. Cut into 1/2 inch pieces. Lay on their sides in a baking dish. Bake at 350 for about 12-15 minutes, depending on how hot your oven is.

While it's baking, make up a white sauce and add cheese ... lots of cheese (if it's me!). Serve each tuna roll with a generous spoonful of cheese sauce! Yummmy!

Best when made fresh.

Enjoy!

Baked Spaghetti

Make enough spaghetti for the family and put into a oven safe dish (I use a small roasting pan).

Chop up some onion, add a little salt and pepper to taste and a can of cut up tomatoes,

toss with some butter, mix well.

Cut up some bread "croutons" for the top (in a separate bowl) and toss with some (about 1/4 cup) melted butter. Place bread on top of spaghetti. You can bake like this at 350 for 25 minutes, or you can top with cheese and then bake. Your choice. Yummy and easy!

Crockpot Stew

2lbs - cubed stew meat

1can - sliced mushrooms

1c - diced carrots

2 medium potatoes sliced

1c - frozen corn

1c - frozen peas

2 cans - cream of mushroom soup

1 small chopped onion

3 bay leaves

2tbsp - beef bouillon

1c - water

Place everything into the crockpot and cook for 12hrs.

Beef and Pasta Bake

1lb - ground beef

1tsp - basil leaves

1/4tsp - black pepper

1/8tsp - garlic powder

1 1/4c - Italian sauce

1 can - cream of mushroom soup

1 1/4c - water

1 1/2c - shredded mozzarella cheese

3c - cooked, drained shell shaped pasta

Cook the beef, basil, black pepper and garlic powder in a 10 inch skillet over medium high heat until well browned, stirring frequently to separate meat. Pour off any fat. Stir the Italian sauce, soup, water and 1 cup of mozzarella cheese into the skillet. Stir in the pasta to coat with the sauce mixture. Spoon in to a 2 quart shallow baking dish. Sprinkle with the remaining cheese. Bake at 400 degrees for 25 minutes.

Pasta Primevera

3c - uncooked corkscrew pasta

1 bag - frozen veggies (combination)

1 jar - (10oz) Italian Sauce

Grated Parmesan cheese

Prepare pasta according to package directions in a 4 quart saucepan. Add the vegetables during the last 5 minutes of the cooking time. Draim the pasta and vegetables in a colander and return them to the saucepan. Stir the Italian sauce into the saucepan. Heat, stirring occasionally until hot and bubbling. Top with the cheese.

Berried Delight

1/2c - graham cracker crumbs

1/4 c - sugar

6 tbsp - melted margarine

1 pkg - (8oz) cream cheese, softened

2 tbsp - cold milk

1 tub - (8oz) cool whip topping, thawed and divided in 2

4 c - sliced strawberries

3 1/2 c - cold milk

2 pkg - (4 serving each) Jello Vanilla instant pudding

Mix crumbs, sugar and butter in 13x9 pan' press onto bottom of pan. Refrigerate for 15 min.

Beat cream cheese and 2tbsp of milk in large bowl with whisk until well blended Gently stir in half of the whipped topping. Spread on to crust; top with strawberries. Pour 3 1/2c milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.

Refrigerate for 4 hours or until set/ Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

Hello Dolly Bars

Quick and Easy Snack or Dessert

(NOT low sugar, though.... )

Combine:

2 cups graham cracker crumbs

3/4 cup butter or margarine, melted

Press mixture evenly into a well greased 9x13 in. pan (or onto parchment paper lining a 9x13 in pan).

Sprinkle the following over the graham cracker crust:

1 1/3 cup chocolate chips (or about 3 or 4 handfuls) or any other kind of chip you like

1 1/3 cup pecans or any other nut of your choice

up to about 2 cups of coconut (flaked or shredded)

Then drizzle an entire can of "Eagle Brand" Sweetened Condensed Milk over the whole thing.

Bake at 350F for about 22-28 minutes or until brown (glass pans cook faster so try 325F).

Cool completely and cut into bars. Store at room temperature in a loosely covered container (like a cookie jar!).

(from my friend Melissa, resembling the Magic Cookie Bar recipe from Eagle Brand...