Skillet Macaroni and Cheese

This recipe turned out quite creamy, with lots of cheesy flavor, and yet you use less shredded cheese than called for in most other recipes like this. Which is a bonus for me since we love macaroni and cheese, but cheese is expensive, so a recipe that doesn't skimp on that great cheesy flavor, but uses less cheese is a clear winner in my book. We loved it and it was a quick and easy meal to prepare and get on the table for lunch on a Sunday afternoon.

Skillet Macaroni and Cheese

1 lb. elbow macaroni or small shells
3 TBSP. butter
3 TBSP. flour
1 tsp. salt
pepper to taste
3 cups milk (2% or whole)
3 - 4 oz. cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese

In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large saucepan, melt the butter. Add the flour and cook and stir for 1-2 minutes. Whisk in the salt, pepper and milk. Cook, stirring constantly, until the mixture is hot, bubbly and thickened. Remove from heat and whisk in the cream cheese and cheddar cheese, stirring until smooth. Stir in the hot cooked pasta, mixing well. Serve immediately.
Makes about 6-8 servings.

Creamy Fruit Dip

This dip was incredibly creamy, light, and a perfect topping for fresh fruit! It makes a fairly large amount, but with our large numbers we had no problem finishing it off.

Creamy Fruit Dip

1 (8 oz.) cream cheese, softened (or strawberry flavor)
1 (7 oz.) tub marshmallow creme
1 cup vanilla yogurt
1 (8 oz.) tub Cool Whip, thawed
fresh fruit: strawberries, cubed pineapple, apple slices, banana chunks, etc.

In a large bowl cream together the cream cheese and marshmallow creme. Mix in the yogurt and Cool Whip. Mix well. Cover and chill until time to serve. Serve dip with fresh fruit of choice.

Pineapple Cake

I came across this recipe randomly in an email from a cooking site and tried it on a whim. I was curious as to how it would turn out since the cream cheese frosting is spread onto the still warm cake. As it turns out we all loved it! I loved it even more the second day, it was moist and tasty, with the perfect amount of pineapple taste. A definite keeper and one that I will be making again.

Pineapple Cake

2 cups all-purpose flour
2 cups sugar
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
1/8 tsp. salt
1 (20 oz.) can crushed pineapple, undrained
  frosting:
1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 1/2 - 2 cups powdered sugar
1 cup chopped pecan (optional)

Cake: Preheat oven to 350* F. Grease either a 9x13-inch or 10x14-inch baking pan (both sizes work great). In a large mixing bowl, combine the flour and sugar. Mix well. Add the eggs, baking soda, vanilla, salt and pineapple and mix well. Pour batter into prepared pan and bake @ 350* F for 35-40 minutes until the top is light golden brown and the top springs back when lightly touched. Place on wire rack to cool. Frosting: In a mixing bowl with an electric hand mixer, cream the cream cheese, butter and vanilla. Gradually mix in the powdered sugar and beat until smooth. Spread the frosting over top of the still warm cake. Let the cake cool on the wire rack until completely cooled. Store in fridge until ready to serve as well as any leftovers.

Cheeseburger French Bread Pizza

This was the most popular pizza I have ever made. Everyone loved it and had tons of fun making ketchup and mustard mixtures on their plates to dip their pizza into. This pizza was easy to put together and so very tasty! It would also be a snap to prepare ahead of time and freeze, just omit the diced tomatoes until the day of cooking as fresh tomatoes, once frozen, thaw into a watery mess.

Cheeseburger French Bread Pizza

2 loaves French bread
Ragu Spaghetti Sauce
3-4 cups shredded mozzarella cheese
1 lb. ground beef, cooked & drained
salt and pepper to taste
1/4 - 1/2 cup ketchup
2 tsp. prepared yellow mustard
1- 2 tsp. dried minced onion
2 - 3 cups diced Roma tomatoes
3-4 cups shredded cheddar cheese
Ketchup & Mustard

Preheat oven 400* F. Split both loaves of French bread horizontally, lengthwise and lay 2 halves each, cut side up, on 2 cookie sheets. Sparingly spread Ragu sauce on each cut side, just enough to barely cover each one. Keep it sparse. Lightly sprinkle half of the mozzarella cheese over top of the Ragu on each pizza. Meanwhile, in a skillet, combine the cooked beef, ketchup, mustard, dried onion, salt and pepper. Mix and stir over medium heat until well mixed and heated through. Divide the meat mixture evenly between the 4 halves, spreading the meat mixture evenly over top of each pizza. Sprinkle the remaining mozzarella cheese evenly over top of all 4 halves again. Top each pizza with diced tomato. Finally, sprinkle each pizza generously with cheddar cheese. Place in oven and bake @ 400* F for 15 minutes, until cheeses are melted and everything is heated through. Cut into pieces and serve. Can use the Ketchup and Mustard to drizzle over top of the pizza before serving if desired, or let everyone dip their pizza into the topping of their choice.
Makes about 10-12 servings.

Creamed Beef on Toast

This was a surprise hit at the table a few nights ago. I couldn't believe it when my pickiest eater begged for seconds, it was a miracle! I also love that the ingredients are all pantry staples and by serving it on toast you have a seriously fast and easy meal to toss onto the table, just add a side of cooked veggies. If you want you could always make some buttermilk biscuits to serve it over instead, but I love the ease of toast. I bake bread slices on a cookie sheet in the oven for quick and easy toasting of the bread.

Creamed Beef on Toast

4-5 TBSP. butter
1 lb. ground beef, browned and drippings drained
2 TBSP. beef drippings reserved (opt.)
2 tsp. chicken bouillon granules
1 tsp. beef bouillon granules
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
1/2 cup flour
4 cups milk
Toast cut in half in triangles

In a large skillet, melt butter. Add the beef (and drippings if using) and cook and stir for 2 minutes. Add the chicken bouillon, beef bouillon, onion powder, garlic powder, salt, pepper and Worcestershire sauce. Cook and stir for 2 minutes. Add the flour and stir until well mixed and the beef is coated. Cook for 2-3 minutes to cook the flour taste out. Whisk in the milk, stirring constantly, cooking until the sauce is thickened and bubbly.. Cook for 2 minutes more. Serve over top of toast triangles.
Makes about 8-10 servings

Homemade Rice-A-Roni

I love being able to make things myself, especially if it means I can adjust the size of a recipe to better suit our family, and this one is no exception!

Homemade Rice-A-Roni

3/4 cup uncooked long-grain white rice
1/2 cupuncooked spaghetti, broken into 1-2 inch pieces
3 cups water
2 TBSP. butter, margarine, or oil
1/8 tsp. seasoning salt
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
4 tsp. chicken bouillon granules
1/2 - 1 tsp. dried parsley

In a large skillet with a lid, heat the butter. Add the rice and broken spaghetti. Saute over medium-high heat until the spaghetti begins to brown. Be careful not to burn it. Stir in the remaining ingredients, bring to a boil, reduce heat, cover and simmer for 20-25 minutes until rice is done and liquid is absorbed.

Rice Pilaf

I love this recipe as it gives me another option besides potatoes for a side dish that is not only easy to fix, but it doesn't come in a box!

Rice Pilaf

2 TBSP. butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic. minced
1/2 cup uncooked white rice
2 cups chicken broth
1/4 - 1/2 tsp. salt
1-2 tsp. dried parsley

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Homemade Maple Syrup

This syrup is without a doubt, incredible! It tastes so good and is so simple to make, we love it!

Homemade Maple Syrup

8 cups granulated sugar
1 cup packed light or dark brown sugar
1/2 cup honey
4 cups water
2 tsp. maple extract

2 tsp. vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Makes about 2 1/2 quarts

Overnight Refrigerator Pancakes

These pancakes are truly my absolute favorite! Not just because they make my morning so easy, but because they taste incredible, these are absolutely the best! Also since the batter keeps in the fridge for up to 1 week, you can have these on hand for more than one busy morning throughout the week. I have made this using a buttermilk substitute by adding 4 TBSP. vinegar to 4 cups milk and I have also successfully halved this recipe with the same awesome results. Enjoy!

Overnight Refrigerator Pancakes

1 TBSP. active dry yeast
1/4 cup warm water
4 cups all-purpose flour
2 TBSP. baking powder
2 TBSP. baking soda
1 tsp. salt
1 TBSP. honey
4 cups buttermilk
6 large eggs
1/4 cup vegetable oil

Combine yeast and warm water in small bowl. In a large bowl, sift together dry ingredients. In another bowl, whisk together the remaining wet ingredients. Stir the wet ingredients into the dry, just until moistened. Stir the yeast mixture in and stir until well incorporated. Cover and chill in fridge for at least 8 hours before using. Batter will keep in fridge for up to 1 week.
To Cook: Heat griddle to 325*F - 350* F. Using a 1/4 cup, ladle batter onto the hot griddle. Cook until bubbles form. Flip and cook on the other side until done. Serve hot with syrup.
Makes- about 40 pancakes

Cabbage & Sausage Casserole

This recipe is a favorite of mine as it goes together quickly and then slowly bakes in the oven, giving me time to get other things done until suppertime. Even my picky eaters love it, especially topped with sour cream. Love how easy and delicious this is!

Cabbage & Sausage Casserole

about 12 potatoes, peeled and diced (enough to generously cover bottom of pan)
1 1/2 - 2 cups carrots, cut into chunks
salt and pepper to taste
1 (16 oz.) bag shredded coleslaw mix
1 3/4 tsp. salt
1 (14 oz.) pkg. smoked sausage, sliced in half lengthwise then sliced into half-circles
2 cup chicken broth

Peel and dice enough potatoes to generously cover the bottom of a 15x11 casserole dish. Evenly scatter the chopped carrots over top. Sprinkle salt and pepper over top. Evenly layer the bag of shredded coleslaw evenly over top. Sprinkle the 1 3/4 tsp. salt over the casserole. Evenly spread the sausage slices over top of the entire casserole. Pour 2 cups chicken broth evenly over top. Cover with foil and bake @ 350* F for 1 1/2-2 hours. Stir once or twice during the cooking time to check for doneness. Serve with a dollop of sour cream on each serving.
Makes 10-12 servings.

***You could also cook this in a slow cooker, just decrease the chicken broth to 1-1 1/2 cups, and cover and cook on 'LOW' for 8-9 hours, or 'HIGH' for 4-6.

Holiday Treat Mix

Sweet, salty, crunchy and just plain yummy! Add your favorite holiday colored candy to make every holiday delicious!

Holiday Treat Mix

1 (15 oz.) bag mini pretzel twists
1 (8.8 oz.) box Peanut Butter Ritz Bits
1 (12 oz.) jar dry roasted, salted peanuts
1 (24 oz.) pkg. vanilla flavored Almond Bark candy coating
1 (12 oz.) bag plain M&M's in holiday colors of choice
1 (14 oz.) bag candy corn

In a large bowl combine the pretzels, Ritz bits and peanuts. Mix. Chop the almond bark up into chunks, place in a medium bowl, melt in the microwave, stirring every 30 seconds to prevent burning/scorching. Once fully melted and smooth, pour over top of the pretzel mixture. Mix until everything is evenly coated. Pour onto 2 cookie sheets lined with waxed paper. Let cool. Break apart into pieces and mix in the M&M's and candy corn. Serve and Enjoy!

Corn Chowder

An simple, pantry friendly recipe that is also easy on the budget. This soup is a favorite here, especially when served with freshly baked rolls. This could also be prepared in a slow cooker if you prefer.

Corn Chowder

1 1/2 quarts chicken broth
6-8 cups peeled, diced potatoes
3 (15 oz.) cans corn, drained
1 sweet onion, diced
1/3 cup butter
1 tsp. salt
pepper to taste
2 (12 oz.) cans evaporated milk

In a large pot, bring the chicken broth to a boil. Add the potatoes, corn and onion. Reduce heat and simmer 10-15 minutes until potatoes are cooked through. Add the butter, stirring to melt. Add the salt, pepper and evaporated milk, stirring well. Heat through and serve.
Makes about 10-12 servings.

Cheesy Chicken Quesadilla Pie

I was curious how well this would go over at supper, it seemed a simple enough recipe, so I wondered just how good it could really be? Oh. My. Goodness. Simply delicious! I made two pies for our family, and we served the slices topped with diced tomatoes, salsa, chopped lettuce, sliced black olives and sour cream. It was so good! Everyone went back for seconds and even thirds. The only thing I did differently from the original recipe on Mel's Kitchen Cafe was to use 2 TBSP. dried cilantro in each pie and corn tortillas in place of the flour ones since I was out and it was fantastic. Also, it was mentioned in the original recipe that if you want to add a kick to the pie that you could add a can of chopped green chiles or some jarred jalapenos for some heat.

Cheesy Chicken Quesadilla Pie

3 (10-inch) flour tortillas, white or wheat (or 6-7 corn tortillas cut to fit)
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro 'or' 2 TBSP. dried cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder

 Preheat the oven to 425* F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray (yes, you really do need to use deep dish!). Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. (If using corn tortillas cut them in half to line the sides and use 1 or 2 whole to cover the bottom.) In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate. In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

Tomato Curry Chicken

This recipe was in a Relief Society cookbook from a previous ward and it indicated in the recipe that this version had been tripled to feed a large family, and since we fit the bill, I didn't alter any of the amounts. It was just right for us. Totally making this one again, and again. Easy, delicious, and chock full of garden fresh ingredients, gotta love it.

Tomato Curry Chicken

3 TBSP. olive oil
1 1/2 lbs. boneless skinless chicken breast, cubed
6-8 Roma tomatoes, chopped
1 1/2 cups green pepper, chopped
1 large onion, chopped
3 cloves garlic, minced

3/4 cup ketchup
1 TBSP. curry powder
1 1/2 tsp. salt
6 TBSP. sugar
1 TBSP. sesame oil
1 TBSP. soy sauce
20 oz. thin spaghetti, broken in half, cooked to pkg. directions

Preheat the skillet with olive oil in it for a minute or so, Add the chicken and saute until starting to brown. Add the tomatoes, green peppers, onions and garlic and stir fry just until done. Add the ketchup, curry powder, salt, sugar, sesame oil, and soy sauce. Cook until mixture thickens. Pour sauce mixture over top of the hot, cooked spaghetti noodles. Mix well and serve.
Makes about 10 servings.

Sweet and Sour Meatballs

The original recipe from Mel's Kitchen Cafe was great, the only thing I did different was to use my own meatball recipe and then I tripled the sauce for our large family and we all loved it! This tastes exactly how I want my sweet and sour sauce to taste, it;s just yummy!

Meatballs:
1 1/2 lbs. lean ground beef ***
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
'or' 1/2 of my Basic Meatball Recipe, baked and frozen

Sauce:
1 1/2 cup brown sugar
3/4 cup apple cider vinegar
1 TBSP. prepared mustard
3/4 cup barbeque sauce
1 TBSP. Worcestershire sauce

Whether you are using the uncooked or the frozen meatballs, proceed as directed. Combine all of the meatball ingredients and mix well. Form into about 24 balls, each about 1 inch in diameter. Place the meatballs in 9x13-inch casserole dish. Combine sauce ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved. Pour over meatballs in the dish. Bake @ 350* F for 35-45 minutes until the sauce is thickened and meatballs are cooked through. Serve over hot cooked rice.

***you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking.

White Bean and Tuna Salad

Stumbled across several versions of this recipe online, and this was the version that I came up with that we all loved, as well as using the ingredients I happened to have on hand. Oh so good on crackers, it's gone before I know it!

White Bean and Tuna Salad

1 (5 or 6 oz.) can tuna, chunk or solid, in oil or water, drained and flaked
1 (15 oz.) can white beans, rinsed and drained 'or' 1-1 1/2 cups white beans
1 TBSP. olive oil
1 TBSP. lemon juice
1-1 1/2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. onion powder
ground black pepper to taste
crackers for serving

In a medium bowl combine the tuna and beans. Gently toss to mix. Drizzle the olive oil and lemon juice over top. Add the parsley, salt, onion powder and pepper and gently stir to mix well. Chil until ready to serve. Eat the salad topped on crackers.

Italian Bread Bowls

This was an easy recipe to whip up, and if I start in the early afternoon, it;s easily ready in time for supper that night. I followed the original recipe from Mel's Kitchen Cafe exactly, except I made 1 1/2 times the recipe in order to get 12-14 bread bowls. This one is a keeper!

Italian Bread Bowls

1 1/2 TBSP. instant yeast
3 3/4 cups warm water
1 TBSP. salt
3 TBSP. vegetable oil
9-11 cups all-purpose flour
cornmeal for dusting

In a large bowl combine the yeast and water. Add salt, oil and 6 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 11 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 12-14 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400* F. Bake in preheated oven for 15-18 minutes until golden brown and baked through.

Broccoli Cheese soup

Love, Love, Love this soup! I only slightly modified the original recipe from Mel's Kitchen Cafe and then doubled it in order to make enough for us. So very good, and even yummier when served in bread bowls! This is absolutely perfect!

Broccoli Cheese Soup

3 1/2 cups chicken broth
1 medium onion, diced
1/2 cup all-purpose flour
5 TBSP. butter
ground black pepper to taste
1 tsp. salt
4 cups milk
3 cups shredded cheddar cheese, preferably sharp or extra sharp
1 cup shredded swiss cheese
2 1/2 (12 - 14 oz. or 5-6 cups fresh) pkgs. frozen chopped broccoli, steamed until tender/cooked

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
Makes about 8 servings

Basic Meatballs

Absolutely love this recipe, it goes perfectly with spaghetti sauce or stews, as well as Swedish meatballs. So simple and so good!

Basic Meatballs

2 lbs. lean ground beef
2 eggs
1 cup plain dry breadcrumbs
3/4 cup Parmesan (I used the stuff in a green can)
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
ground black pepper to taste

In a large bowl combine all of the ingredients. Using your hands, mix everything together really well. Scoop and roll the mixture into small balls, about 3/4-inch. Place on two cookie sheets and bake @ 350* F for 15-20 minutes. Place into freezer bags and freeze until needed.
Makes about 7-8 dozen meatballs.

Oatmeal Chocolate Chip Cookies

This is my absolute, number one, go-to chocolate chip cookie recipe. I love the slightly crisp texture and still soft center. So, so good!

Oatmeal Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 cups flour
2 1/2 cups rolled oats, blended into oat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

With a mixer, cream together butter, shortening, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and almond extract and mix well. Combine the flour, blenderized oats, salt, baking powder, and baking soda. Mix well. Stir in both chocolate chips until evenly distributed. Using a cookie scoop, place dough on ungreased cookie sheets. Bake @ 350* F for 8-10 minutes. Drop the pan from a height of 4-6 inches and let drop to slightly flatten cookies. Let sit on cookie sheet for 1 minute. REmove to racks to cool completely.
Makes about 4 dozen.

Peanut Butter Syrup

This is absolutely delicious on pancakes and waffles, we never have any leftovers and is so easy to make!

Peanut Butter Syrup

1 cup milk
1 cup sugar
1/2 cup peanut butter
1 tsp. vanilla
1 tsp. maple extract

Combine the first 3 ingredients in a medium saucepan. Bring to a boil, whisking constantly. Cook at a boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla and maple extracts. Serve over pancakes, waffles etc.

Lasagna Soup (Slow Cooker)

I took the Lasagna Soup recipe from "Mel's Kitchen Cafe" and modified it slightly to work for my crock pot, to suit our tastes, and to make enough to feed our large family, and it was an unqualified success! Oh it was inhaled and raved over by every single one of my kids, and I loved how simple it was to throw together.

Lasagna Soup (Slow Cooker)

1 lb. ground beef
1  medium onion, chopped
2 tsp. minced garlic (from a jar)
2 tsp. dried oregano
1 (6 oz.) can tomato paste
3 (14.5 oz.) cans diced tomatoes, undrained***
9 cups chicken broth
2 bay leaves
1-2 tsp. dried basil
1/2 tsp. salt
pepper
1 lb. rotini/fusili pasta
   Cheese Topping:
2 cups ricotta cheese
1 cup shredded Parmesan
1/2 tsp. salt
pepper
1 1/2 tsp. dried basil (opt.)
4 cup shredded mozzarella, divided

In a skillet, brown the beef and onion together, cooking until the onion is tender and beek is cooked through. Drain. Place in the crock pot. Add the garlic, oregano, tomato paste, diced tomatoes, chicken broth, bay leaves, basil, salt and pepper. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours.

For the Cheese Topping: In a medium bowl mix together the ricotta, parmesan, salt, pepper, basil and 1 cup of the mozzarella cheese. Cover and chill until ready to use.

About 30 minutes before serving add the uncooked pasta, stir, cover and let cook until pasta is done. Ladle soup into bowl and top with a dollop of the cheese mixture on top followed by a sprinkling of mozzarella shred. Serve immediately. Stir the cheese topping into your soup and enjoy!

Makes about 10-12 servings.

*** I pureed the diced tomatoes in the blender as I have an incredibly picky eater who refuse to eat chunks of tomato in any of his food, and it was still delicious. Since that worked I suspect you could also sub tomato sauce for the diced tomatoes if need and still have a delicious soup.

Creamy Chicken Wild Rice Soup

Absolutely LOVED this recipe and it was a snap to throw together. Since I got it from a blog in the first place I figured I might as well just link to the original recipe as it gives an excellent explanation on how to throw it all together anyways. Here it is:

http://all-things-delicious.blogspot.com/2012/02/creamy-chicken-wild-rice-soup.html

"The" Lasagna

For years I have been making lasagna, yet I was never able to really find exactly what I was looking for. It all came down to taste, and none of the recipes I tried were "tasting" quite right. Then my sweet friend Sharice brought me over a pan of homemade lasagna after the birth of my 8th baby and it was everything I had been looking for and then some! She very kindly shared her secret ingredient and from there I was able to come up with this version that is a consistent favorite at our house. As it turns out, the "secret ingredient" to get it to taste the way I had been wanting all along was sour cream. It was as easy as that:)

"The" Lasagna

1 (16 oz.) box lasagna noodles
1 lb. ground beef, browned & drained
1 (26 oz.) jar spaghetti sauce 'plus' about 1/2 cup for pan bottom
1 (16 oz.) tub cottage cheese
1 heaping cup sour cream
1 tsp. salt
about 1/2 tsp. garlic powder
scant 1 TBSP. dried parsley
2 eggs, lightly beaten
1/2 cup parmesan cheese
2 cups shredded pizza cheese mix
2 cups shredded mozzarella cheese, divided

Cook and drain lasagna noodles according to package directions. Set aside. Combine the cooked ground beef with the jar of spaghetti sauce. Mix the cottage cheese, sour cream, salt, garlic powder and parsley, eggs, parmesan and 2 cups pizza cheese. Mix well.
Grease a large lasagna pan (10x14-inches). Spread the 1/2 cup of spaghetti sauce evenly over the bottom to coat (use more or less as needed to coat). Layer 1/3 of the cooked noodles over top. Spread a generous 1/3 of the meat/sauce mixture over top. Spread 1/2 of the cottage cheese mixture evenly over top Sprinkle about 1/2 cup mozzarella over top.
Layer the second 1/3 noodles over top. Layer the next generous 1/3 of the meat mixture over top. Spread the last 1/2 of the cottage cheese mixture over and sprinkle with another 1/2 cup mozarella.
Top with the last of the noodles. Spread the remaining meat mixture over top. Sprinkle the last of the mozzarella cheese over top. Bake @ 350* F for 40-45 minutes and hot and bubbly throughout. Let stand 10-15 minutes before cutting and serving.
**note** You can make this up 3 days before and cover with foil and refrigerate until baking day if needed and it's still just as delicious as if you made it and baked it the same day.

Tomato Onion Salad

Growing up, my Dad made this salad a lot, but at the time I hated onions so I always picked them out and just ate the tomatoes. Nowadays I have no problem eating every bite of this delicious and easy to throw together salad. It's a particular favorite in the Summer when we have a plenty of freshly picked tomatoes from the garden!

Tomato Onion Salad

2-3 cups roughly chopped tomatoes***
1 medium sweet onion, thinly sliced into half circles
1/4 cup olive oil
2 TBSP. red wine vinegar
1 TBSP. dried parsley
1 tsp. salt
1/2 - 1 tsp. sugar
1/4 tsp. grlic powder
1/8 tsp. onion powder
few dashes ground black pepper

In a large bowl, combine the tomatoes and onions. Min a separate small bowl, whisk the remaining ingredients and pour over top of the tomato mixture. Toss to coat and mix well. Cover and chill until ready to serve. Best if you let it marinate for at least 2 hours, but still delicious even if you serve it sooner.

*** Plum/Roma tomatoes are my first pick when making this salad just because they are not as juicy as slicing tomatoes, but I've used slicing tomatoes to make this as well and they still give delicious results.

Carrot Sheet Cake

I love a good sheet cake and this one does not disappoint. The best part of the entire cake though has to be the cream cheese frosting. It's amazing! And totally decadent. And worth every single extra calorie, yum!

Carrot Sheet Cake

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2-3 cups shredded carrots
2/3 cup chopped pecans or walnuts (opt.)

Preheat oven 350* F. Grease a large cookie sheet and set aside.
In a large mixing bowl, combine the eggs, oil and sugar. Beat until smooth. Sift together the flour, baking soda, baking powder, cinnamon and salt. Add to the egg mixture and mix well. Stir in the carrots and nuts if using. Pour into prepared pan. Bake @ 350* F for 20-25 minutes, until top springs back when lightly touched. Let cool completely on wire rack before frosting.

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 TBSP. sour cream (opt.)
1 tsp. vanilla
4 - 4 1/2 cups powdered sugar
2/3 cup chopped pecans or walnuts (opt.)

Combine the first 5 ingredients in a large bowl and beat until smooth. Mix well. Spread evenly over top of cake spreading from edge to edge. If desired, sprinkle chopped nuts evenly over the frosting. Chill frosted cake until ready to serve.

Texas "Macadochis" Sheet Cake

This cake, while a fairly common recipe (everyone seems to have their own version of Texas Sheet Cake!), is a heavy favorite at our house. It's incredibly delicious, is often requested for someones birthday cake, and I love bringing it to family gatherings since sheet cakes are quick and easy to throw together. Besides, it's chocolate cake, and that's reason enough to make this!

Texas "Macadochis" Sheet Cake

2 cups sugar
2 cups flour
1 cup water
1 cup butter***
4 TBSP. baking cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda

Preheat the oven to 350* F. Grease a large cookie sheet.
In a large mixing bowl combine the sugar and flour and mix well. Set aside. In a saucepan combine the water, butter and cocoa. Bring to a boil. Pour over the flour/sugar mixture and mix well. Add the buttermilk and stir. Then add the remaining ingredients and mix well. Pour the batter into the prepared cookie sheet. Bake for 20 minutes, or until the top springs back when touched lightly in the middle.  Pour the warm frosting over top of the still-warm cake, spreading evenly over top and let cool.

*** margarine or shortening work well as a substitution.

frosting:

1/2 cup butter
3 TBSP. baking coca
6 TBSP. milk
1 tsp. vanilla
3 1/2 - 4 cups powdered sugar
1/2 - 1 cup chopped pecans (optional)

To prepare frosting- In a saucepan, combine the butter, cocoa and milk. Bring to a boil, stirring constantly. Remove from heat and add the vanilla and powdered sugar. Beat until well mixed (I use my electric hand mixer and put the beaters right in my saucepan to mix it). Pour the warm frosting over top of the warm cake. If using pecans, sprinkle them evenly over top.

Eatmore Bars

A recipe I stumbled across that I had copied down from my Auntie Barb. And since Eatmore bars are my absolute fave, I had to add this to the "box".

Eatmore Bars

1/2 cup peanut butter
3/4 cup honey
1 cup chocolate chips
1 tsp. vanilla
1 1/2 cups rolled oats
1 cup chopped peanuts

Combine the peanut butter and honey in a medium saucepan and bring to a boil. Remove from heat. Add chocolate chips and vanilla, stir until melted. Add the remaining ingredients and mix well. Press into an 8x8 pan and let cool. Cut into bars and serve.

Sesame Beef

This was easily the yummiest Chinese-style recipe I have ever made! Hands down, delicious! I served it over cooked spaghetti noodles which I think was the crowning glory. The sauce was so good on those noodles! This is definitely going into my "keeper" file.

Sesame Beef

4 TBSP. soy sauce
4 TBSP. white sugar
4 TBSP. vegetable oil
2 cloves garlic, minced
1 1/2 tsp. dried minced onion
1 lb. round steak, sliced into strips
2 TBSP. sesame seeds 

Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl (can also mix all of this in a large gallon size ziploc baggie). Cover and refrigerate at least 30 minutes, or overnight. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.
**note** When I made this I heated some olive oil in a large saute pan and tossed in 2 bags of frozen stir fry veggies and a bag of frozen broccoli florets. After a few minutes of cooking them, I tossed in the marinated beef, sauce and all, cooking it until the beef was done. I served the beef/veggie mixture over cooked spaghetti noodles and it was insanely good! Also, I used 1 1/2 lbs. cubed beef/stew meat and tripled the sauce recipe to account for the extra beef/veggies additions and to make sure there was enough sauce to cover the noodles. It was the perfect amount for us.

Sister Riley's Sloppy Joes

A great recipe from my brother Mark, given to him by one of his mission companions, and it has been an easy favorite ever since.

Sister Riley's Sloppy Joes

3 lbs. ground beef
2 cups chopped onion
1 cup diced celery
1 (10 3/4 oz.) can tomato soup
3 TBSP. brown sugar
2 TBSP. vinegar
1 TBSP. Kitchen Bouquet
2 TBSP. Worcestershire sauce


Brown ground beef. Drain. Add the onion and celelry and cook for a few minutes until tender. Add the remaining ingredients, stir, and bring to a boil. Reduce heat, cover and simmer 20 minutes. Serve on buns.

Peanut Butter Frosting

A totally scrumptious frosting that was perfectly creamy and just the right amount of peanut buttery goodness! (We loved it on chocolate cupcakes.) This makes a LOT of frosting, I managed to generously frost 4 dozen cupcakes with this one recipe, so it would make enough to easily frost a 2 layer 9-inch cake. Keep that in mind as you may need to cut it in half for frosting a 9x13 cake. Enjoy!

Peanut Butter Frosting

1/2 cup butter, softened/room temp.
1 cup creamy peanut butter
4 cups powdered sugar
1 tsp. vanilla extract
1/3 cup heavy cream***

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the powdered sugar. Mix in the vanilla and 1/4 cup of the cream. Beat in the remaining powdered sugar. If needed, add a little more cream or milk until the frosting reaches desired spreading consistency.
***Instead of cream you can use regular milk or evaporated milk with the same delicious results.
Makes enough to frost one 2 layer 9-inch cake or 4 dozen cupcakes.

Chicken Cordon Bleu Casserole

This was a recipe I got from our Ward cookbook, with the only modification made to enlarge the amounts in order to fill my big casserole dish to feed the lot of us. Oh was it ever delicious! Everyone loved it and I can't wait to make it again.

Chicken Cordon Bleu Casserole

2 1/2 - 3 lbs. cubed frozen hash browns
salt & pepper to taste
2 (10 3/4 oz.) cans cream of chicken soup
1 3/4 - 2 cups sour cream (fat-free, lite or reg.)
3 cups cubed chicken, raw (can also use breasts or tenders)
8-12 oz. diced ham
12 Swiss cheese slices, processed or deli

Place the frozen hash browns into a greased 11x15-inch casserole dish. Sprinkle them with salt and pepper to taste. In a bowl whisk together the soups and sour cream. Pour evenly over top of the potatoes. Layer the chicken evenly over top. Sprinkle the ham over the chicken. Cover and bake @ 350* F for 1 1/2-2 hours. Uncover and place the cheese slices evenly over top. Bake again for another 20 minutes, or until the cheese is melted. Let sit for 10-15 minutes before serving to let it set up.

Cornbread / Corn Muffins

This is a my absolute favorite cornbread recipe, it's simple and so insanely good. It makes delicious cornbread or corn muffins, whichever way you decide to bake it, it will be delicious regardless. And don't forget the Honey Butter!

Cornbread / Corn Muffins

2 cups cornmeal

2 cups flour**

1/2 cup sugar

2 TBSP. baking powder

2 tsp. salt

2/3 cup oil

2 eggs, lightly beaten

2 cups milk

 

Preheat the oven to 400* F.  Grease a 9x13-inch baking pan or 2 muffin tins (for 24 muffin cups total). In a large mixing bowl combine the first 5 ingredients and mix. Add the oil, eggs and milk and mix until smooth and well combined. Pour batter into prepared pan, or ladle batter into 24 greased muffin cups.

Bake @ 400* F for 20-25 minutes for the 9x13 pan, or 15-20 minutes for the muffins. It's done when the top springs back when lightly touched.

 

**High Altitude Adjustment** Add 4 TBSP. flour to the batter for 3500 ft. and above.

Butterfinger Dessert

The original recipe was to make an 8-inch pie, but I needed to feed quite a few people with the dessert, so I re-worked it and made it to fit into a 9x13-inch pan instead. This is a rich, creamy, delicious dessert, especially if you like Butterfinger bars:)

Butterfinger Dessert

10 whole graham crackers (about 1 package)
2 TBSP. sugar
1/4 cup butter, melted
8-10 (2 1/8 oz.) Butterfinger candy bars, crushed**

1 (8 oz.) pkg. cream cheese
1 (12 oz.) tub Cool Whip, thawed

1 (8 oz.) tub Cool Whip, thawed

 

Place the graham crackers in a food preocessor and pulse until crumbs. Add the sugar and melted butter and pulse until well mixed. Press the crumb mixture into the bottom of a 9x13-inch pan. Set aside. In a large mixing bowl, beat the cream cheese until creamy with an electric mixer. Add 2/3 of the crushed Butterfinger mixture and mix well. Stir in the 12 oz. tub of Cool Whip until well mixed. Pour the mixture into the pan on top of the crumb crust, spreading evenly over top. Spread the 8 oz. tub of cool whip evenly over top of the Butterfinger mixture. Sprinkle the remaining 1/3 of the mixture over the top. Cover and chill for several hours to let it set. Cut into squares and serve.

 

**To crush the Butterfinger candy bars, place in a ziploc bag, seal and smash with a rolling pin until crumbly and no large chunks remain.

Peach Cream Cheese Dessert

This is a variation on another recipe I was given. I was limited to the ingredients in my pantry at the time so I had to improvise. It turned out delicious and well worth repeating:)

Peach Cream Cheese Dessert

1 (3 oz.) pkg. peach Jello
3/4 cup boiling water
3 ice cubes
20 large graham crackers (about 2 packages)
1/2 cup butter, melted
1/4 cup sugar
1 (8 oz.) pkg. cream cheese
1/2 cup sugar
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
2 (15 oz.) can peaches, drained, cubed
8 oz. frozen whipped topping, thawed

Pour Jello into a medium bowl. Stir in the boiling water until the Jello is dissolved. Add the ice cubes and stir until melted. Chill Jello just until thick but not set (about 35-45 minutes). Meanwhile, place the graham crackers into a food processor and process until it's all crumbs. Add the melted butter and 1/4 cup sugar. Pulse to mix really well. Press half of the crumb mixture into the bottom of a 9x13-inch pan. Set aside. In a large mixing bowl beat the cream cheese, 1/2 cup sugar, vanilla and lemon extract until creamy with a mixer. Add the partially set Jello to this mixture and mix until well blended. Add the peaches and stir. Fold in the whipped topping and mix until evenly distributed. Pour into pan with graham cracker crust. Spread evenly. Top with the remaining half of the graham cracker crumb mixture, spreading evenly over top. Cover and chill until set, preferably overnight. Cut into squares and serve.

Dijon Mustard Substitute

Because I NEVER seem to have Dijon mustard on hand when it calls for it in a recipe, I found this "recipe" online and it has been a total lifesaver. Or recipe saver, whatever:)

Dijon Mustard "Substitute"
 
1 TBSP. dry mustard
1 tsp. water
1 tsp. white wine vinegar
1 TBSP. mayonnaise
pinch sugar

Mix all ingredients together in a small bowl. Use as needed.
Makes: 2 Tablespoons.

***To make Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon mustard & mix well.

Blueberry Peach Breakfast Pie

I stumbled across a pile of recipes I had copied off several years earlier and this one was among them. It sounded fun and I happened to have all of the ingredients, so we gave it a try. Oh my was it ever delicious! There wasn't a single bite left, every scrap of it was inhaled and exclaimed over, everyone loved it!

Blueberry Peach Breakfast Pie

1 TBSP. butter
6 large eggs
3/4 cup sugar
2/3 cup cream (half & half or heavy cream)
2 tsp. vanilla extract
6 TBSP. flour
2 (15 oz.) cans sliced peaches, drained***
1 1/2 cups fresh or frozen blueberries
powdered sugar

Preheat oven to 375* F. Use 1 TB SP. butter to generously grease 2 (9-inch) pie plates.
Place eggs and sugar in blender. Cover and blend until well mixed and slightly frothy. Add cream, vanilla, and flour. Cover and blend until well mixed and smooth. Pour only enough batter into the bottom of each pie plate to just coat the bottom. Bake in preheated oven for 5 minutes. Remove from oven and scatter the peaches and blueberries over the batter in each one. Pour the remaining batter evenly over the top of the fruit in both pie plates. Return them to the oven and bake for 20-25 minutes more, until set. Remove from oven and let cool for 30 minutes or more before serving. Cut into wedges, dust with powdered sugar, and serve.
Makes 2 (9-inch) breakfast pies.

***This also works using fresh peaches, peeled and sliced.

BLT Pasta Salad

Oh this one was a SMASH! Even my super picky daughter went back for THIRDS! Frankly, I think you can never go wrong with bacon, and this recipe doesn't disappoint. Enjoy!

BLT Pasta Salad

1 lb. bacon

1 lb. rotini pasta

3 medium tomatoes, diced

2 cups chopped iceburg lettuce

1/2 - 3/4 cup mayonnaise

1/2 - 3/4 cup Ranch dressing

3-4 TBSP. Miracle Whip

1 TBSP. dried minced onion

2-3 tsp. sugar

salt & pepper to taste (a few generous shakes of each)

Cut the bacon up into small pieces by cutting it across the short end, basically dicing it. Place in a large skillet and cook until crips. Drain well on paper towels and set aside. Cook rotini pasta according to package directions. Drain, then run under cold water to chill the pasta. Drain well and place in large bowl. Add the cooked bacon pieces and remaining ingredients, mixing well and coating everything evenly. Adjust the mayonnaise, Ranch and Miracle Whip according to your tastes. Chill for at least 30 minutes before serving.

Makes about 16 servings.

Danielle's Pasta Salad

My sister Heidi brought this to a family picnic once and I made sure to get the recipe before she left, we loved it!  I have made it numerous times since and anytime I take it to a gathering I always leave with an empty bowl. Simply yummy!

Simply Pasta Salad

1 lb. pasta (rotini, bowtie, mini shells, elbow macaroni etc...)
1 (15 oz.) can black olives, drained and sliced
2-3 tomatoes, seeded and diced
1 (large) can chicken, drained and flaked (optional)
1 - 1 1/2 cups cubed cheddar cheese
1 cup Miracle Whip (more or less as needed)
salt & pepper to taste

In a large pot of boiling water, cook the pasta according to package directions. Drain and run under cold water until totally cooled. Drain well. Pour into large bowl. Add the sliced black olives, tomatoes, chicken and cheese. Stir in enough Miracle Whip to evenly coat the ingredients without making it gloppy. Season with salt and pepper to taste. Chill for several hours before serving.

Chicken Tortellini Bake

This is a simple, easy and truly delicious casserole that even my pickiest chicken-hating daughter ate with gusto and declared the "best supper ever!". So I'm definitely making this one again. The original recipe came from "Mel's Kitchen Cafe", a favorite spot of mine to find delicious recipes. The only changes I made to the recipe were to increase it to fit my 11x15-inch casserole dish to accommodate feeding my large family, so I'm posting the changes I made here so I can make it again.

Chicken Tortellini Bake

2 (19 oz.) pkgs. frozen cheese tortellini (I used the Wal-Mart store brand)
2 TBSP. olive oil
3 cups chicken cut up into bite size pieces
1 small onion, chopped
1/4 cup flour
2 cups chicken broth
1 lb. sliced fresh mushrooms (opt.)
1 1/2 cups sour cream (reg. or lite)
3-4 cups shredded cheese (I used a mixture of Mozzarella, Cheddar and some Parmesan)

Bring a large pot of water to boil and cook tortellini according to package directions. Drain and set aside. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the onions and mushrooms, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Spray a 11X15 pan with cooking spray. Pour tortellini in bottom of pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top. Bake covered with tin foil at 350* F for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
Makes about 10-12 servings.

**This can be made ahead of time and chilled in the fridge for the day until your ready to bake it, and it still tastes great:)

Delicious Chicken Marinade

A fantastic marinade for chicken that is easy to throw together, and tastes delicious:)

Delicious Chicken Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. liquid smoke
2-3 TBSP. molasses
2 TBSP. sesame seeds
1/4 cup packed brown sugar
1 tsp. paprika
1 tsp. garlic salt
4 tsp. minced garlic
1/8 - 1/4 tsp. ground black pepper
1/4 cup vegetable oil

Mix all ingredients together in a large bowl, whisking to thoroughly combine. Place whatever cut of chicken you prefer into a large gallon sized ziploc bag and pour the marinade over top, press the air out and seal the bag. Chill in the fridge for at least 4 hours. Remove chicken from the bag and grill or bake to desired doneness.
**This recipe makes enough marinade for about 20 chicken tenders, or 16 boneless, skinless thighs, or 8 chicken breasts etc...

Cinnamon-Sugar Popcorn

This is one of our favorite movie treats, and is easy to make since the ingredients are most often in my pantry.

Cinnamon-Sugar Popcorn

1/2 cup butter
1 cup sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp vanilla extract
2 bags microwave popcorn, popped**

Preheat the oven to 250* F. In a small saucepan, melt the butter over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour the popped popcorn into a large bowl. Pour the buttery mixture over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan or on a large cookie sheet. Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven and cool completely before serving.
**Somtimes I use 2 to 2 1/2 bags of popped popcorn, it just depends on how much I need to fill up my big stainless steel mixing bowl.

Macaroni Salad

An easy and simple macaroni salad that makes a perfect accompaniament dish for all of the fun Summer BBQ's and holiday cookout's coming up:)

Macaroni Salad

1 lb. elbow macaroni
1 - 1 1/2 cups Miracle Whip
2-4 TBSP. sweet relish
1 TBSP. prepared yellow mustard
1 TBSP. dried minced onion
1-2 TBSP. cider vinegar
2-4 TBSP. sugar
1 tsp. salt

Cook elbow macaroni according to package directions. Drain. Run under cold water while still in colander to chill the pasta. Drain well. Pour into large bowl. Add the remaining ingredients and stir to mix well. Start with the lowest amount of the ingredients and adjust as needed to your taste. Chill for at least 2 hours before serving.
Makes about 8 servings

Homestyle Meatballs (Baked)

I love meatballs and gravy over cooked egg noodles, and this meatball recipe works perfectly for recipes like that. I make my make my meatballs slightly smaller than called for and this way I can get enough meatballs out of this recipe to use for 3 different meals. It's all up to you though what size you prefer.

Homestyle Meatballs (Baked)

3 lbs. ground beef (I like lean)
1 1/2 cups matzo meal
1 (10.5 oz.) can cream of mushroom soup
3 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 (1 oz.) pkg. dry onion soup mix
1 tsp. Italian seasoning
1/2 tsp. garlic powder

Mix all ingredients together in a large bowl, using your hands. When thoroughly mixed, shape and roll  into small meatball sized portions and place on baking sheet. Bake @ 350* F for 25-20 minutes. Cool slightly then divide into meal sized portions for your recipes and freeze until needed.

Frosted Peanut Butter Brownies

I love recipes that are big enough to fit in a cookie sheet, and this one does just that. Yummy, and makes enough for a crowd? It's a winner!

Frosted Peanut Butter Brownies

1¼ cup rolled oats (quick or regular)
1 cup sugar
1 cup brown sugar
1 cup softened butter
2 eggs
2 cups flour
1 cup peanut butter
1 tsp. baking soda
½ tsp. salt
Frosting:
4 cups powdered sugar
1 tsp. vanilla
3 TBSP. peanut butter
1 TBSP. oil
Hot water to desired consistency

Preheat oven to 350* F. Mix all brownie ingredients in a large bowl. Batter will be thick. Spread evenly onto a greased 17×11 cookie sheet with your hands. Bake @ 350* F for 15-20 min. until light golden brown. Cool completely, then frost.
For frosting- Mix sugar, vanilla, peanut butter and oil together. Add hot water until desired consistency. Pour over brownies and frost evenly. Cut into 48 squares.

Beanie Weenie Stew

Yes, I will admit it, I adore beanie weenies. It's right up there as one of my all time favorite meals. Yes, seriously. Not sure why, they weren't much of a staple when I was growing up, but they are a fun supper time solution in my house for my kids. This recipe is easy, delicious, and one that I can throw together at a moments notice, and I usually have every ingredient on hand which makes it even easier.

Beanie Weenie Stew

2 (28 oz.) can baked beans
1 1/3 cups ketchup
1 tsp. cider vinegar
2-4 TBSP. brown sugar
1/2 cup Worcestershire sauce
1 tsp. garlic powder
2 (12-16 oz.) pkgs. hot dogs, sliced

Throw all ingredient into a 6 quart or larger Slow Cooker. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. Serve with a green salad and a crusty loaf of french bread.

Ice Cream Cake

While there isn't any actual cake in this dessert, it's still a huge hit at our house. Also, this would be the perfect "cake" for birthdays in the hot summer months because there is no baking! Enjoy!

Chocolate Chip Ice Cream Cake

20 Chips Ahoy chocolate chip cookies***
3 TBSP. butter, melted
1 (1/2 gallon) box chocolate chip ice cream, softened
1/4 cup chocolate syrup
1 (8 oz.) tub Cool Whip, thawed

Place the cookies in a food processor and pulse until they"re fine crumbs. Add the melted butter and pulse until well mixed. Press the crumb mixture into the bottom of a 9-inch** springform pan. Spread the softened ice cream evenly over top of the crust from edge to edge. Drizzle the chocolate syrup evenly over top of the ice cream. Carefully spread the Cool Whip evenly over top from edge to edge. Cover and freeze until firm, at least 6 hours. To serve, let sit on the counter for 15 minutes then cut into wedges and serve. Makes about 12-16 servings.
**You can also use a 10-inch springform pan, but increase the cookies to 25 and the butter to 4 TBSP. Also, your ice cream and Cool Whip layers will be thinner than they are in the smaller springform pan so you could increase those ingredients if you prefer.
***I used the Walmart store brand cookies that compare to the Chips Ahoy brand, and they gave identical results. You can also sub Oreo cookies (or store brand equivalent) if you prefer.

Spaghetti Pie

This is an easy casserole to make ahead of time, keeping it chilled in the fridge up to 3 days before baking, or freezing it for up to 3 months. I adore anything that makes my life easier and is a hit with the kids, which this one does admirably.

Spaghetti Pie

1 (16 oz.) pkg. spaghetti, broken into 3 inch pieces
3 TBSP. butter
1/2 cup grated Parmesan cheese
3 eggs (well beaten)
1 (24 oz.) tub small curd cottage cheese
3 cups Italian Blend shredded cheese, divided
1 1/2 (32 oz. jars) Prego spaghetti sauce
1 lb. ground beef, browned and drained

In a large pot of boiling water, cook the spaghetti according to package directions. Drain. Stir in the butter and stir until melted. In a small bowl, mix the beaten eggs and Parmesan cheese. Stir into the buttered spaghetti, stirring to mix well, making sure to coat evenly. Grease a 10x14-inch baking dish. Pour the coated spaghetti into the pan and spread it out like a crust to cover the bottom and slightly up the sides. In a medium bowl mix together the cottage cheese and 1 cup of the shredded cheese. Spread evenly over top of the bottom of the spaghetti crust just to the sides. Mix the 1 1/2 jars of pasta sauce with the ground beef and mix well. spread the sauce mixture evenly over top of the cottage cheese layer, spreading it from egde to edge, covering the entire top of the pie.
*To Bake: Bake @ 350* F, uncovered for 45-55 minuntes. Sprinkle the remaining 2 cups of shredded cheese over top for the last 15 minutes of baking. Let sit for 5 minutes before serving.
Makes about 10-12 servings.
*To Freeze: Cover and label the casserole and place the last 2 cups of shredded cheese in a ziploc baggie and attach to the covered casserole and freeze. Thaw in the fridge completely before baking, at least 24 hours. Uncover and bake as directed above.
*To Chill: Cover and chill up to 3 days until ready to serve, storing the remaining 2 cups of shredded cheese in the fridge with it. Remove from the fridge about 45 minutes before baking, then bake as directed above.

Island-Style Fried Rice

When I lived on Guam, this style of fried rice was the most common on island, and we loved it. I always knew Spam was good for something:)

Island-Style Fried Rice

3 3/4 cup uncooked rice
1 (12 oz.) can Spam, sliced and diced into tiny cubes
1 small onion, chopped
1 (16 oz.) bag frozen peas & carrots, cooked and drained
6 eggs
4 TBSP. oil, divided
1/2 cup soy sauce

The day before the meal, cook the rice according to package directions. The rice is best if made the day before and then stored in the fridge until cooking day, but you can use rice cooked the same day too. In a large skillet, heat 2 TBSP. oil over medium-high heat. Add the diced Spam and the onions and saute until the onions are translucent and the Spam is nicely browned. Set aside. In the same skillet, cook the eggs, scrambling them. Set them aside. In the same skillet, heat the remaining 2 TBSP. oil. Add the cooked rice and stir to re-heat. Add the soy sauce, just to taste, stirring to evenly distribute it throughout the rice. Cook until the rice is hot. Add the cooked onion/Spam mixture, the cooked peas & carrots, and the scrambled eggs. Stir to mix until everything is evenly distributed. Season with additional soy sauce if needed. Serve hot.
Makes 12 generous servings.

Potato Veggie Soup (Slow Cooker)

I decided to add some veggies to the slow cooker baked potato soup and loved the outcome so much I thought I had better write it down or I would forget. It was too good and too easy to not make again! Yum!

Potato Veggie Soup (Slow Cooker)

1 - 1 1/2 bags (32 oz. each) cubed hash browns
1 (16 oz.) pkg. frozen sliced carrots
2 heads of broccoli florets, chopped 
2 quarts chicken broth
2 cups water
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
pepper to taste
1 (8 oz.) pkg. cream cheese, softened***

  In a slow cooker, combine potatoes, carrots, broccoli, broth, water, soup, onion, and pepper. Cover, and cook on "High" for 6 housrs, on 'Low' for 8 hours. About 1 hour before serving, stir in cream cheese, stirring occasionally, until combined.
Makes 10-12 servings.

*cooking times are approximate and vary with each individual slow cooker*

***Do not use fat free cream cheese. Regular cream cheese or low fat work well, but the fat free cream cheese does not melt, and ends up giving your soup an odd texture.

Homemade Creamy Italian Dressing

Another delicious homemade dressing recipe. Just beacuse I love making things myself!

Homemade Creamy Italian Dressing

1/2 cup mayonnaise
1/3 cup white 'or' red wine vinegar
1 tsp. vegetable oil
3 - 4 TBSP. corn syrup
2 TBSP. grated Parmesan cheese
2 TBSP. grated Romano cheese
1 clove minced garlic
1/2 tsp. Italian seasoning
1/2 tsp. dried parsley
1 TBSP. lemon juice

In a blender, combine all ingredients and blend until smooth. Pour into serving container, cover and chill several hours until chilled.
Makes about 1 1/4 cups.

Homemade Italian Dressing Mix

I love how easy this is to mix together and keep on hand in my pantry. And it makes a tasty salad dressing to boot!

Homemade Italian Dressing Mix

1 TBSP. garlic salt
1 TBSP. onion powder
1 TBSP. sugar
2 TBSP. dried oregano
1/2 - 1 tsp. ground black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 TBSP. dried parsley
1/4 tsp. celery salt
2 TBSP. salt

Mix all ingredients together and store in a tightly sealed container in your pantry.
Makes about 1/2 cup dry mix.

To Use:
 Whisk together:
 2 TBSP. Italian Dressing Mix
1/4 cup white vinegar
2/3 cup vegetable oil
2 TBSP. water

Makes about 1 cup salad dressing.

Red Salad Dressing

Another yummy dressing recipe that you can make yourself. We love it!

Red Salad Dressing

1 cup ketchup
1/2 cup vegetable oil
1/4 cup sugar
2 tsp. white vinegar
1 tsp. dried minced onion
1/4 tsp. minced garlic
1 tsp. Italian seasoning

Whisk all ingredients together in a bowl. Chill for several hours in fridge to let flavors blend. Serve over your favorite green salad.
Makes about 2 cups.

Chocolate Pecan Dessert

I'm not a big fan of graham cracker crusts, so I absolutely LOVE that the crust for this dessert is a shortbread style with bits of chopped pecan in it. It's simply divine!

Chocolate Pecan Dessert

Crust:
1 cup chopped pecans
3 TBSP. sugar
1/2 cup butter
1 cup flour
Layer 1:
1 (8oz.) pkg. cream cheese (reg. or lite)
1/2 cup powdered sugar
1 cup Cool Whip
Layer 2:
1 (5.1 oz.) pkg. instant chocolate pudding mix
2 - 3 cups milk (less for firmer pudding)
Layer 3:
1 (5.1 oz.) pkg. instant vanilla pudding mix
2 - 3 cups milk (less for firmer pudding)
Layer 4:
2 cups Cool Whip
shaved chocolate for topping (opt.)

Preheat oven 350* F.
Mix all of the crust ingredients together and press into a greased 9x13-inch baking dish/pan. Bake @ 350* F for about 20 minutes until light golden brown. Let cool completely.
In a large mixing bowl, combine the cream cheese and powdered sugar and mix well. Add the Cool Whip and stir until light and fluffy. Spread over top of the cooled layer in the pan.
In a large mixing bowl, mix the milk and chocolate pudding mix together. Let it sit for about 5 minutes, then spread over top of the cream cheese layer.
Repeat the same process with the vanilla pudding mix. Let sit for 5 minutes then spread over top of the chocolate layer.
Top with 2 cups Cool Whip. Sprinkle shaved chocolate over top if desired. Chill for several hours to let it set up properly. Cut into squares and serve.

Homemade Thousand Island Dressing

I love making my own dressings, it not only saves money but I can customize them to suit our tastes. I try to save some of my empty ketchup squeeze bottles to use to fill with my homemamde dressings to save fridge space and make it easy to use them.

Homemade Thousand Island Dressing

2 cups mayonnaise, light or regular
2/3 - 3/4 cup ketchup**
1/4 cup white vinegar
8 tsp. sugar
4-5 TBSP. sweet pickle relish
2 TBSP. dried minced onion
1/2 tsp. salt
4 dashes pepper

Whisk all ingredients together and pour into container. Chill for several hours to let flavors meld.
**Can also use Chili sauce instead of Ketchup for a change of pace.

Slow Cooker Sloppy Chili Dogs

Slow Cooker Sloppy Chili Dogs

1 (28 oz.) can baked beans

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can tomato sauce 'or' Manwich

1 (15 oz.) can diced tomatoes

1-2 cups ground beef, browned and drained

2 (12 oz.) pkgs. hot dogs, sliced

1 small onion, chopped

2 tsp. chili powder

¼ - ½ tsp. salt

½ tsp. minced garlic

Toasted Hot Dog Buns

Shredded Cheddar Cheese

In a slow cooker (6 quarts or larger) combine the baked beans, pinto beans, kidney beans, black beans, tomato sauce, diced tomatoes, cooked ground beef, hot dogs, onion, chili powder, salt and garlic. Stir to mix. Cover and cook on ‘LOW’ 6-8 hours. To serve, spoon the chili dog mixture over toasted hot dog buns and sprinkle shredded cheese on top.

**note** you can substitute a packet of chili seasoning for the chili powder, salt and minced garlic if you prefer.