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Squash Casserole
4 yellow squash sliced and diced 1in chunks
4 zuchinis sliced and diced 1in chunks
garlic pod diced
1 large yellow onion diced
1 box fresh sliced mushrooms
1 teaspoon italian seasoning
1 teaspoon black pepper
canola oil & butter mixed
2 cans cream of mushroom soup
1 pint sour cream
1 cup grated fiesta blend cheese
Instructions
heat oil & butter in skillet
saute garlic, squash, musrooms & onions in skillet with,
italian seasoning and black pepper until tender
mix the the soup and sour cream in a bowl
add to the skillet and heat for 5 minutes
pour into baking dish and coverr with cheese
put in oven at 350 til chees melts
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Baked Beans
Ingredients
4 Slices of bacon
1/2 cup chopped onion
1 16oz can Pork and Beans
2 tblsp brown sugar
2 tblsp Catsup
1 tblsp Worcestershire sauce
1 tblsp mustard
Instructions
Cook bacon, add all ingredients
and bake at 350 for 45
minutes or put in crock pot
for several hours
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Bone Appetite
A recipe for doggie treats
Ingredients
4 cups whole wheat flour
1 stick butter
2 cloves garlic
2 tblsp molasses
1 can cheese soup
1/2 cup wheat germ
Instructions:
Bake @ 400 for 20 minutes, turn and
bake 10 more minutes. Air Dry.
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Penne Pasta Casserole
Ingredients
12 oz Package Penne pasta
1 lb ground beef or sausage
1 cup chopped onion
1 can (15 0z) Contadina Italian style
tomato sauce 1 can (14.5 oz) Recipe
Ready diced tomatoes w/Italian Herbs
1 can (6 oz) Italian Paste w/roasted garlic
4 cups shredded mozzarella cheese
Instructions:
Cook pasta according to directions and drain.
Cook meat and onion, drain.
Stir in un-drained tomatoes, tomato sauce,
and tomato paste and 1/2 cup water. Cook 10 minutes.
Layer 1/2 pasta, 1/2 sauce, 1/2 cheese in 13x9 dish,
repeat and cover.
Bake @ 350 for 20 minutes
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Scalloped Corn Casserole
Ingredients:
1/4 cup finely chopped onion
1/4 cup chopped green (or red) pepper
2 tablespoons margarine or butter (softened)
1 beaten egg
1/2 cup milk
1/2 cup coarsely crushed saltine crackers
1 8-3/4 ounce can cream corn
1 7 ounce can whole kernel corn, drained
Instructions:
Combine all ingredients except margarine/butter
and mix well. Pour into a greased 1-quart
casserole. Take softened margarine/butter
and place in spoonfuls over top of casserole.
Bake in a 350 degree oven for 35 minutes or
until knife inserted near the center comes out
clean. Makes 5 servings.
Top with grated cheese the last 5 minutes of
cooking if desired.
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Apple Caramel Quesadllas
Ingredients:
2 Packages (12 oz.) of
Stouffer's Harvest Apples,
(prepare per package directions)
1/2 Cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup (1/2 stick) butter
10 6-inch flour tortillas
2 jars caramel ice cream topping
Instructions:
Combine sugar and cinnamon in small bowl.
Melt butter in large skillet over
medium-low heat; heat each tortillas
on one side for 3 minutes or until golden.
Sprinkle heated side of tortilla with
cinnamon-sugar mixture, keep warm.
Place tortilla uncooked
side up on cutting board;
top with escalloped apples.
Fold over; cut in half.
Place on serving plate.
Drizle with caramel topping;
top with whipped cream
or almonds is desired.
Serving Size: 10 People
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
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Better than Sex Cake
Ingredients:
1 pkg yellow cake
16 oz can crushed pineapple, drained
1 cup sugar
5 Bananas
Large pkg vanilla pudding mix
3 cups milk
Large container of cool whip
1 cup chopped pecans
Cherries (for topping)
Instructions:
Prepare cake as directed, bake in 10x15x2 pan.
Cook pineapple and sugar to boiling.
While cake is cooling, punch holes in it
pour pineapple-sugar mixture over it.
When cool, slice five bananas over it.
Cover w/large pkg instant vanilla
pudding made w/3cups milk as directed.
Top w/large container of cool whip.
Sprinkle with 1 cup pecans and cherries.
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Caramel Apple Bars
Ingredients:
1-1/4 cups flour
1/4 cup brown sugar
2 eggs
1tsp vanilla
2 Golden Delicious apples chopped
1 cup Carmel candies, quarted
1/2 cup walnuts
Instructions:
Preheat oven to 350. Combine 1 cup flour and
1/4 cup brown sugar. Cut in butter until mixture
resembles coarse crumbs. Lightly butter a 9" pan.
Pat mixture into the bottom and bake 10 minutes.
Combine eggs, vanilla, 1/2 cup brown sugar. and
1/4 cup flour in the same bowl. Mix well, and then
stir in apples, caramels, and nuts. Pour over crust.
Bake 30 - 35 minutes or until golden. Cool slightly
and cut into squares.
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Easy Cobbler (Dump Cake)
Ingredients
1 20 oz can un-drained crushed pineapple
1 bag frozen peaches
(or cherries, strawberries, cranberries,
or any combination)
1 13 oz box yellow cake mix
1 bag frozen peaches (or other fruit)
1/2 cup chopped pecans
1/4 cup sugar
1/4 lb butter, melted
Instructions:
In a 9x13" un-greased glass pan, layer
ingredients in the order listed:
Bake @350 for 35 to 40 minutes or until
golden brown. Let stand until luke warm.
Serve with a scoop of vanilla ice cream
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Cinnamon Popcorn
Ingredients:
2 tblsp butter
2 tblsp sugar
1/2 tsp cinnamon
2 quarts popped popcorn
Instructions:
Warm in pan until sugar dissolves,
drizzle over warm popcorn
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Coconut Icing
Ingredients
1 C sugar
½ C evaporated milk (4 oz. from a 5 oz. can)
¾ stick margarine (6 T from an 8 T stick)
½ C chopped nuts (lightly toasted pecans)
1 C coconut
Instructions:
Cook 2 minutes after margarine melts.
Boil for 2 minutes stirring frequently.
Pour over hot Moist Pineapple Cake. Let cake
sit 5 minutes, then pour icing over
“really warm” cake.
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Dump Cake
Ingredients:
1 (20 oz) can pie filling (cherry, apple, blueberry)
1 (8 oz) can crushed pineapple (not drained)
1 Duncan Hines yellow Cake Mix, sprinkled dry
2 sticks butter (melted)
1 (3-1/2 oz) can coconut
1 cup pecans or walnuts
Instructions:
Layer in above order in a 13x9 baking pan -
DO NOT MIX -
Bake @ 350 for 1 hour.
Sprinkle the dry cake mix,
do not prepare the cake mix
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Minute Fudge
Ingredients:
1 can (4 oz) sweetened condensed milk
1 tsp vanilla
dash of salt
1/3 to 1/2 cup chopped nuts
1 pkg (12 oz) semi-sweet chocolate chips
Instructions:
Combine all ingredients except nuts in 1-1/2
quart heavy sauce pan. Cook over medium-high
heat until chocolate chips melt
and mixture is smooth.
Stir nuts. Pour into 8x8 pan (sprayed with Pam
or lined with foil). Cool at room temperature
for 30 minutes. Set in refrigerator.
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Moist Pineapple Cake
Ingredients:
2 C flour
1 ½ C sugar
2 tsp baking soda
dash salt
2 eggs
1 tsp vanilla (real vanilla, not vanillin)
1 20 oz can crushed pineapple, all of it
(NOT drained)
Instructions:
Combine dry ingredients. Add other ingredients
and mix. Pour into a greased and floured 9”x 12”
cake pan and bake about 35-40 minutes at 325 degrees.
(WATCH CAREFULLY: This recipe is easy to overcook;
it’s done when it starts to pull away from sides of
pan, when it’s a rich golden brown, the center has
risen, and a toothpick in center comes out clean.)
Frost with Coconut Icing.
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The Candy Bar Cake
Ingredients:
1 baked chocolate box cake
3/4 cup fudge topping
3/4 cup caramel topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping
Instructions:
Bake Cake according to instructions
in 13x9x2 inch cake pan.
Do not remove cake from pan.
After the cake has cooled,
make holes in the top of the cake
using a large fork or wood spoon.
Mix fudge topping with half the milk,
pour over the top of the cake.
Mix caramel topping with remaining half of the milk,
and pour over the top of the cake.
Let each flavor soak in before adding the next.
Chop up 3 of the candy bars and sprinkle on the top.
Frost the cake with the whipped topping.
Chop the 3 remaining toffee bars to decorate the top.
Keep refrigerated until serving time.
NOTES:
Cake can be made ahead and frozen.
On the day you want to serve it, remove from freezer,
add whipped topping and remaining candy bars,
and return to refrigerator until serving time.
Also delicious with Reese's peanut butter cups
instead of the Heath bars.
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Rocky Road Team Treats
Ingredients:
1-1/2 cup finely crushed pretzels
3/4 cups (1-1/2 sticks) butter, melted
1 (14 oz) can sweetened condensed milk
1-3/4 cups (10 oz) semi-sweet baking pieces
3 cups miniature marshmallows
1-1/3 cups coarsely chopped pecans
Instructions:
Heat oven to 350, grease bottom and sides of a
13x9 baking pan. Combine pretzels and melted butter
in a small bowl, press evenly onto bottom of prepared
pan. Spread sweetened condensed milk evenly over
pretzel layer, top with even layers of baking pieces,
marshmallows and pecans. Press down firmly on
pecans. Bake 20 to 30 minutes or until lightly brown,
cool completely and cut into bars.
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Sugar Cookies
Ingredients:
1 lb margarine
3 cups sugar
4 eggs
1 tblsp vanilla or almond extract
1 tblsp butter flavoring
7 cups flour
2 tsp baking powder
1 tsp salt
Glaze
1 cup powdered sugar
1 tblsp white corn syrup
2 tblsp water
Instructions:
Combine dry ingredients, set aside.
Cream: butter, sugar, eggs and extracts.
Add flour mixture. Drop by teaspoons on cookie sheet,
bake at 350 until brown
5 – 9 minutes,
depending on size. Cool, drizzle with glaze.
Dr Pepper Cake
Ingredients:
1 german chocolate cake mix
1 small instant vanilla pudding
4 eggs
1 can Dr. Pepper
2/3 cup of Canola oil
Instructions:
Preheat oven to 350 degrees
Mix all the ingredients together for 4 minutes.
Pour into a greased and floured 9x13 pan
Bake 30-35 minutes. Cool. Frost
Frosting
1 stick butter
1 package cream cheese
1 box powdered sugar
6 Tablespoons cocoa
Mix butter and cream cheese, add cocoa and mix well
Add powdered sugar and continue to beat
Frost the cake
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NAPA Cabbage Slaw
Ingredients
Large head Napa cabbage (Chinese cabbage)
6 green onions
2 packages Top Ramen noodles
½ cup sesame seeds
¼ cup slivered almonds
1 stick margarine
½ cup cider vinegar
1 cup cooking oil
1 cup sugar
2 T. Lite soy sauce
½ tsp. salt
¼ tsp. pepper
Instructions:
Put into mixing bowl: Large head Napa cabbage
(Chinese cabbage) Cut out center stem from each leaf,
then finely slice leaves cross grain.
6 green onions, clean, then finely slice cross grain
In a large skillet brown the following
until golden brown: 2 packages Top Ramen noodles
(Discard the flavor packet). While still in the package,
break up the noodles with your hand or a rolling pin.
½ cup sesame seeds, ¼ cup slivered almonds;
1 stick margarine
Dressing:
In a mixing bowl combine the following in order:
½ cup cider vinegar, Whisk continually while slowly dirizzling in 1 cup cooking oil.
Continue whisking while adding:
2 tlbs Lite soy sauce, ½ tsp salt, & ¼ tsp. pepper.
Add the toasted ingredients to the cabbage mixture
and toss until blended. Keep refrigerated until served.
Add dressing just before serving and toss thoroughly.
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Bacon, Spinach and Strawberry Salad
Ingredients
1/2 lb fresh strawberries, quartered
1 (6 oz) pkg pre-washed spinach leaves
1 small red onion, cut into thin rings
4 - 6 slices bacon, cooked crisp and crumbled
1/4 c. sugar
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1 T. sesame seeds, toasted
Instructions:
Place first four ingredients in a large salad bowl.
Combine all other ingredients in a bowl
and whisk together (or in a jar and shake well).
Pour most of the dressing over
salad and toss. Serve the rest on the side.
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French Toast Strata
Ingredients
4 oz. day-old French or Italian bread,
cut into 3/4 cubes (4 cups)
1/2 cup maple-flavored pancake syrup
1/3 cup golden raisins
1 tsp vanilla
1 pkg (3 oz.) cream cheese, cut into 1/4 cubes
2 tsp sugar
1 tsp ground cinnamon
3 eggs
1 1/2 cups milk
Instructions:
Spray 11 x 17 baking dish with cooking spray.
Place bread cubes in even layer in prepared dish.
Sprinkle raisins and creak cheese evenly over bread.
Beat eggs at medium speed with electric mixer
Add milk, 1/2 cup pancake syrup, vanilla & mix well.
Pour egg mixture evenly over bread mixture.
Cover & refrigerate at least 4 hours or overnight.
Preheat oven to 350. Combine sugar & cinnamon
& sprinkle evenly over bread mixture.
Bake, uncovered, 40 to 45 minutes or until puffy,
& golden brown. Knife inserted in center should
come out clean.
Cut into squared. Serve with pancake syrup.
Makes 6 servings.
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Diane's Breakfast Casserole
Ingredients
4 Cups Shredded Potatoes (thaw if frozen)
(I used 2 cups "Simply Potatoes" Southern Style
and 2 cups Plain Shredded Hash Browns)
2 1/2 Cups Shredded Sharp Cheddar
1/2 Cup Diced Onion
9 Eggs
1 12oz. Can Evaporated Milk
1/2 Cup Milk
Salt and Pepper to taste
1 16oz. Pkg. Hormel Diced Ham (Or use leftover ham)
Instructions:
Grease a 9 X 13 baking dish.
Arrange potatoes over bottom.
Sprinkle onions over potatoes.
Sprinkle 1/2 of Cheese over onions.
Sprinkle ham over cheese. Sprinkle remaining cheese
and mash ham down into the potato mixture.
Whisk eggs, milk, salt, and pepper. Pour egg mixture
over casserole.
Cover and refrigerate over night.
Bake uncovered @ 350 for 40 - 45 minutes (1hr in TT).
Top will be light brown when done
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Janell's Breakfast Casserole
Ingredients
5 Slices of bead -
cubed and placed in bottom of the pan/dish
1 lb sausage -
cooked and placed on top of the bread cubes
8 eggs - well beaten
Salt and pepper to taste
1 3/4 cup milk poured over all
Onions, green pepper, tomatoes or
chopped chilies as desired
Instructions:
Bake @ 350 for 30 - 35 minutes
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Monkey Bread
Ingredients
3 can Grands biscuits - cut into 4 pieces
Rolled in cinnamon and sugar combo
Layered in a greased 9x12 pan
Make the sauce from these melted items:
1 1/2 sticks butter
1 cup brown sugar
1 cup pecan chips
Pour over biscuit pieces
Instructions:
Bake at 350 for 30 minutes.
**I have learned from making this twice that it
does better with only two layers tall and mine
has never gotten done in 30 minutes so add an
extra 15 - 30 minutes to it.
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Ziploc Bag Omelet
Ingredients:
2 raw eggs,
grated cheeses
ham or sausge (use only one in the omelet)
chopped onion
chopped bell pepper
diced tomato
diced cooked potato
salsa
sliced jalapena pepper
any other omelet ingredient you like
Preparation:
Write name on a quart-size Ziploc
bag with permanent marker
Crack 2 eggs (large or extra-large)
into the bag (not more than 2)
Squeeze and shake the bag to mix eggs
Add omelet ingredients of choice to bag
Mix omelet ingredients and eggs well
Close the ziploc on the bag to a 1/4 inch opening
Roll the mixture from bottom to top
forcing the air out
Make sure the air is out of the bag
and finish zipping it up.
Place the bags into rolling, boiling water
for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot
For more, make another pot of boiling water.
Open the bags and remove the omelet
Serve with fresh fruit and coffee cake
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Keep Those Delicious Recipe's Coming Folks
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