Chicken Pot Pie Casserole

 3 cups  of cooked, shredded chicken
1 1/2 cups chicken stock or broth
1/4 cup  butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick.

Pour over the chicken and vegetables. DO NOT MIX!

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Homemade Ranch mix

Black Pepper ¼ C...
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp

2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice


Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

Christmas Eve Creamy Crockpot Hot Chocolate

 1.5 cups heavy cream, 1 can of sweetened condensed milk (14oz), 2 cups milk chocolate chips, 6 cups of milk, 1 tsp vanilla extract.

Easy Chicken Casserole

 4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Caramel Cheesecake Bites

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla...
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

Dry Onion Soup Mix

4 tsp beef bouillon granules
8 tsp dried onion flakes
1 tsp onion powder
1/4 tsp pepper

Mix all together.  Store in an air tight container.

Italian Cake - No bake

1 14 oz can sweetened condensed milk
1/4 C  Fresh Lemon Juice
1 Small can crushed pineapple - undrained
40-50 vanilla wafers
1 8 oz cool whip
2 cups coconut
12 maraschino cherries

Whisk together sweetened condensed milk and lemon juice in a small bowl  Mix in pineapple with juice and set aside.

Line bottom of a small glass dish with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers.  Add another layer of vanilla wafers on top.  Spread cool whip on vanilla wafers then sprinkle with coconut.  Top with cherries and refrigerate overnight.

Earthquake Cake

 1 box Duncan Hines German Chocolate Cake Mix
3 eggs
1 1/3 c. water

1/2 c. oil
1 c. coconut
1/2 c. chopped walnuts
8 oz. softened cream cheese
1 stick softened butter
2 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips

Directions:
Preheat oven to 350 degrees F and lightly spray a 9’x13’ pan with cooking spray. In the bottom of pan, put the coconut and nuts.

Mix cake mix according to package directions. Spread batter over the nuts and coconut.

In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F for 50 minutes. Cool.

 

Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Slow Cooker Italian Beef Sandwiches

1 teaspoon salt...
1 teaspoon black pepper, ground
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion salt
2 -3 cups water or 2 -3 cups broth
1 teaspoon parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package dried Italian salad dressing mix
5 lbs rump roast or 5 lbs chuck roast
3 beef bouillon cubes (optional)
1 green pepper, sliced (optional)

In a medium saucepan over medium heat. Combine the salt, pepper, oregano, basil, onion salt, water, parsley, garlic powder, water, bay leaf and salad dressing mix. Stir well and bring just to a boil.

Place roast in a slow cooker and pour mixture over the roast. cover and cook on low setting for 10-12 hrs on low or high for 4-5 hours.

The best thing to do is to have it cook in the slow cooker until it is cooked through, remove the bay leaf, then shred it and return it to the juice for about an hour.

Optional - Last 45 minutes add bouillon cubes and green pepper. If you use broth instead of water don't add the bouillon cubes.

Serve on Italian bread.

Biscuits & Gravy Casserole

1 pound sausage
1 1/2 ounces pork gravy mix
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Chicken Taco Soup

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed...
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

Zucchini Fritters

vegetable oil for frying...
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Dipping sauce:
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder

 Pour the vegetable oil in the skillet so that it's half an inch deep, turn the heat to medium.  In a large bowl, combine the zucchini, onion, and eggs. It will get all frothy.

Next, combine the flour, baking powder, 1/2 tsp. of chili powder, salt, and pepper in a small mixing bowl, stir to combine. To finish the batter, add the dry ingredients to the zucchini mixture and fold together until well blended.

To test the oil, dip a spoon into the batter then dip the spoon into the oil. Once the oil bubbles when it comes in contact with the batter, it's hot enough.

Drop the batter into the oil by the heaping tablespoon, frying about six fritters at a time. Cook for 2-3 minutes a side. Once the centers were firm, remove fritters from the oil and let them drain on a paper towel.

To make the dip, simply combined the prepared mayo, lime juice, and chili powder in a small bowl and whisk together until well blended.

Fresh Zucchini Cookies

1/2 cup (1 stick) butter, softened
1 cup sugar...
1 egg, beaten
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup grated zucchini
1 cup chocolate chips or raisins
1 cup nuts (optional)

Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.

In a large bowl, cream together butter & sugar until light and fluffy. Gradually add eggs, floor and other dry ingredients.

Bake 15-17 minutes or until golden

Taco Pie

 Ingredients
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Slow Cooker Tortellini Soup

1 bag of frozen tortellini ...
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.

Caramel Pecan Delight Pie

 Makes 2 pies....this cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut( optional)...
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts ( store bought)

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.

Fresh Apple Cake

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired

Philly Cheese Casserole

1 1/2 lb lean  ground beef...
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices  provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Pillsbury Grands Homestyle original biscuits

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

Bake 35 to 40 minutes or until biscuits are golden brown on top.

Creamy Crock Pot Chicken Noodle Soup

1 (32-ounce) container chicken broth
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles

Directions


In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

Hot cheese dip

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small red onion, diced
◦Serve with Triscuits, Wheat Thins, or Frito’s Scoops for dipping or even Veggies


Instructions
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with chips or crackers

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

Easy icing

1 pkg instant vanilla pudding (or flavor of choice)
1/2 the milk called for on package
8 oz cool whip

Combine pudding and milk until it begins to thicken.  Fold in cool whip

 

Dorito Chicken and Cheese Casserole

 3 cups cooked chicken, chopped 
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Ham and Cheese Tabbouleh Salad

1/2 cup uncooked bulgur...
1 medium tomato, chopped (3/4 cup)
1/2 cup chopped seeded cucumber
1/2 cup cubed Swiss cheese (2 ounces)
1/4 cup diced fully cooked smoked ham
1/4 cup chopped fresh parsley
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh or 1 teaspoon crushed dried mint leaves
3 tablespoons olive or vegetable oil
3 tablespoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves, if desired

Cover bulgur with cold water in bowl. Let stand 30 minutes; drain. Press out as much water as possible.

Place bulgur, tomato, cucumber, cheese, ham, parsley and onions in glass or plastic bowl. Mix remaining ingredients except lettuce leaves; pour over bulgur mixture and toss.

Cover and refrigerate at least 4 hours or overnight. Serve bulgur mixture on lettuce leaves.

Easy navajo Tacos

1  tube of Flaky Dinner Rolls
Oil for frying
2 cups of Refried Beans , warmed up. ...
2  Avocados, peeled, pitted and diced
3 cups of finely shredded Romaine lettuce
1 cup shredded cheddar
1 cup of diced tomatoes
1 cup of sour cream, divided
2-3 green onions, diced


Instructions
1.Heat 2-3 inches of oil to 375 degrees F.
2.With your fingers and hands flatten out each roll to about 1/4 inch thickness (they puff up when fried). Fry one at a time in hot oil, turning the bread over until it is lightly golden brown on each side. Remove from oil and let drain on a paper towel lined plate.

3.Build your Navajo Tacos by smearing about 1/4 cup of refried beans on the fry bread, followed by a little bit sour cream, diced Avocado, lettuce, shredded cheese, tomato, sour cream, and a little bit of green onions on top.
4.Enjoy!

Texas Roadhouse Rolls

4 tsp. active dry yeast...
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-

Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.


 

Easy Taco Casserole

1 7oz. bag Nacho Cheese Doritos, or your favorite flavor, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning,
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes