Baked Ziti
Alana Kindle
1 (16 oz) pkg Ziti Noodles
1 lb Hamburger meat
1 small onion, chopped
2 jars Marinara Sauce
1 (16 oz) pkg Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 (16 oz) carton Ricotta Cheese
1 Tbsp. Parsley
Cook pasta according to package directions, drain and set aside. Brown meat and onion in a large skillet over medium heat; drain and add sauce an noodles to meat mixture. In a bowl, stir together mozzarella, Parmesan, ricotta and parsley. Layer 1/2 meat/noodle mixture in a 9x13 casserole pan. Layer the cheese mixture over the noodles and top with remaining 1/2 meat/noodle mixture; Top with extra Mozzarella cheese and bake at 350 F for 20 minutes
Easy King Ranch Chicken
Erica Hyland
Alana Kindle
1 (16 oz) pkg Ziti Noodles
1 lb Hamburger meat
1 small onion, chopped
2 jars Marinara Sauce
1 (16 oz) pkg Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 (16 oz) carton Ricotta Cheese
1 Tbsp. Parsley
Cook pasta according to package directions, drain and set aside. Brown meat and onion in a large skillet over medium heat; drain and add sauce an noodles to meat mixture. In a bowl, stir together mozzarella, Parmesan, ricotta and parsley. Layer 1/2 meat/noodle mixture in a 9x13 casserole pan. Layer the cheese mixture over the noodles and top with remaining 1/2 meat/noodle mixture; Top with extra Mozzarella cheese and bake at 350 F for 20 minutes
Easy King Ranch Chicken
Erica Hyland
4-5 cups tortilla chips, coarsely crushed
2 cups sliced white mushrooms
2 Tbsp. Butter
4 boneless chicken breasts fully cooked and cubed
2 (10 oz) containers Buitoni Alfredo Sauce
1 cup Sour Cream
1 1.2 cups fresh pico de gallo, drained
12 oz. grated Monterey Jack cheese
Preheat oven to 350 F.
Coarsely crush tortilla chips. This is easier if you leave them in the bag (open slightly to let air out).
Place mushrooms and butter in a glass bowl. Microwave for 2 minutes. Stir and drain excess moisture.
Cut chicken into bite size chunks. Combine Alfredo sauce and sour cream and mix well. Coat a 9x13 inch glass baking dish with nonstick cooking spray. Cover the bottom of the pan with about 2 cups of the crushed chips. Top with half of the chicken, all of the mushrooms, half of the sauce, half of the pico de gallo, and half of the cheese. Repeat with 2 cups crushed chips and remaining chicken, sauce, pico de gallo and cheese.
Bake the casserole 35 to 40 minutes, or until hot. Makes 8 to 10 servings.
2 cups sliced white mushrooms
2 Tbsp. Butter
4 boneless chicken breasts fully cooked and cubed
2 (10 oz) containers Buitoni Alfredo Sauce
1 cup Sour Cream
1 1.2 cups fresh pico de gallo, drained
12 oz. grated Monterey Jack cheese
Preheat oven to 350 F.
Coarsely crush tortilla chips. This is easier if you leave them in the bag (open slightly to let air out).
Place mushrooms and butter in a glass bowl. Microwave for 2 minutes. Stir and drain excess moisture.
Cut chicken into bite size chunks. Combine Alfredo sauce and sour cream and mix well. Coat a 9x13 inch glass baking dish with nonstick cooking spray. Cover the bottom of the pan with about 2 cups of the crushed chips. Top with half of the chicken, all of the mushrooms, half of the sauce, half of the pico de gallo, and half of the cheese. Repeat with 2 cups crushed chips and remaining chicken, sauce, pico de gallo and cheese.
Bake the casserole 35 to 40 minutes, or until hot. Makes 8 to 10 servings.
Chicken Spagetti
Leesa Huckabee
Leesa Huckabee
Spaghetti noodles cooked in broth from chicken
3-4 Chicken breasts, cooked, cut into bite sized peices
1 can Rotel tomatoes
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 (8 oz) pkg Cheddar Cheese
4 oz Parmesan Cheese
Extra Broth
Combine Rotel, soups and cheeses with chicken pieces. Add noodles and broth to desired consistency. Bake a 350 for 30 to 45 min.
3-4 Chicken breasts, cooked, cut into bite sized peices
1 can Rotel tomatoes
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 (8 oz) pkg Cheddar Cheese
4 oz Parmesan Cheese
Extra Broth
Combine Rotel, soups and cheeses with chicken pieces. Add noodles and broth to desired consistency. Bake a 350 for 30 to 45 min.
Aunt Francis's Casserole
Julie Copfer
Julie Copfer
1 lb. Italian Sausage
1 lb. Ground Beef
16 oz. small shell macaroni
1 lg. jar Ragu or favorite sauce
8 oz. Sour Cream
8 slices Provolone Cheese
2 cups Mozzerella cheese
Preheat oven to 350F. Brown sausage and ground beef, drain well. Add Sauce to meat and heat. Cook macaroni according according to package instructions, drain. Spray non stick spray in large casserole dish. You'll be sorry if you don't. Layer half of the macaroni and half of the sauce. Spread sour cream on top of sauce and and top with provolone. Repeat layers leaving out sour cream and ending with mozzerella. Bake uncovered for 45 minutes. Enjoy:)
1 lb. Ground Beef
16 oz. small shell macaroni
1 lg. jar Ragu or favorite sauce
8 oz. Sour Cream
8 slices Provolone Cheese
2 cups Mozzerella cheese
Preheat oven to 350F. Brown sausage and ground beef, drain well. Add Sauce to meat and heat. Cook macaroni according according to package instructions, drain. Spray non stick spray in large casserole dish. You'll be sorry if you don't. Layer half of the macaroni and half of the sauce. Spread sour cream on top of sauce and and top with provolone. Repeat layers leaving out sour cream and ending with mozzerella. Bake uncovered for 45 minutes. Enjoy:)
Strawberry Spinach Salad
JaLynne Murray
JaLynne Murray
8 Cups Fresh Baby Spinich Leaves
2 Cups sliced Strawberries
3/4 Cups Fresh Blueberries
1/2 Cup Toasted Seasoned Sliced Almonds
1/2 to 3/4 Cups Sweet Strawberry or Regular Poppyseed Dressing.
Combine ingredients and toss. Serve dressing on the side.
2 Cups sliced Strawberries
3/4 Cups Fresh Blueberries
1/2 Cup Toasted Seasoned Sliced Almonds
1/2 to 3/4 Cups Sweet Strawberry or Regular Poppyseed Dressing.
Combine ingredients and toss. Serve dressing on the side.
Dixie Fruit Salad
2 1/2 Cup Pomegranate Seeds (2 pomegranates)
1 Cup Chopped Pecans
1 Cup Raisins
7 Med Apples- cut into small chunks
1 Box Dream Whip (4 packets) Mix according to directions on the box.
Mix all ingredients together and refrigerate.
1 Cup Chopped Pecans
1 Cup Raisins
7 Med Apples- cut into small chunks
1 Box Dream Whip (4 packets) Mix according to directions on the box.
Mix all ingredients together and refrigerate.
Chinese Chicken Sole Slaw
2 packages oriental flavor Ramen noodles, crushed
Butter
6 oz Sliced Almonds
4 Tbsp. sesame seeds
sugar
2 packets oriental seasoning (from Ramen)
1/3 cup sugar
1/3 cup canola oil
1/3 cup apple cider vinegar
2 bags (16 oz each) Coleslaw mix (with carrots)
1/4 head bok choy, chopped fine (optional)
Diced Cooked Chicken
Brown ramen noodles in butter and set aside. Caramelize almonds and sesame seeds in sugar, set aside. When cool, break apart. Mix seasoning packets, sugar, oil and vinegar until dissolved. Refrigerate until ready to serve. Mix Cole Slaw greens, bok choy, chicken, noodles and nuts. Toss with dressing immediately before serving. Does not keep well. Only make what you will eat!
You know it wouldn't be complete without jello:)
Butter
6 oz Sliced Almonds
4 Tbsp. sesame seeds
sugar
2 packets oriental seasoning (from Ramen)
1/3 cup sugar
1/3 cup canola oil
1/3 cup apple cider vinegar
2 bags (16 oz each) Coleslaw mix (with carrots)
1/4 head bok choy, chopped fine (optional)
Diced Cooked Chicken
Brown ramen noodles in butter and set aside. Caramelize almonds and sesame seeds in sugar, set aside. When cool, break apart. Mix seasoning packets, sugar, oil and vinegar until dissolved. Refrigerate until ready to serve. Mix Cole Slaw greens, bok choy, chicken, noodles and nuts. Toss with dressing immediately before serving. Does not keep well. Only make what you will eat!
You know it wouldn't be complete without jello:)
Orange Jello Salad
Erica Hyland
Erica Hyland
1 (3 oz) Orange Jello
1 (12 oz) Cool Whip
1 8 oz. sour cream
1 small can mandarin oranges, drained
Combine cool whip and sour cream. Add jello and mix well. Mix in the well drained fruit.
Refrigerate for several hours.
1 (12 oz) Cool Whip
1 large can crushed pineapple drained
1 small can mandarin oranges, drained
Combine cool whip and sour cream. Add jello and mix well. Mix in the well drained fruit.
Refrigerate for several hours.
7 Up Jello Salad
Becki Eyerly
Becki Eyerly
2 (3oz) package lemon jello
2 cups hot water
3 cups 7 Up or Sprite
3 Bananas, sliced
1 can crushed pineapple, drained (save the juice)
1 1/2 cups small marshmallows
Dissolve jello with hot water and add 7 Up. When partially set, add bananas, pineapple and marshmallows. Let set completely.
2 TBSP. Butter
1 TBSP. Flour or cornstarch
1/2 Cup Sugar
1 egg (beaten) with 1/2 cup pineapple juice
1.2 pint whipping cream ( can use cool whip in a pinch)
In a saucepan, cook butter, flour, egg and pineapple juice until thick (stirring constantly). Cool well, mix with whipped cream and spread over Jello. Top with marshmallows. Let set in refrigerator until ready to serve.
2 cups hot water
3 cups 7 Up or Sprite
3 Bananas, sliced
1 can crushed pineapple, drained (save the juice)
1 1/2 cups small marshmallows
Dissolve jello with hot water and add 7 Up. When partially set, add bananas, pineapple and marshmallows. Let set completely.
2 TBSP. Butter
1 TBSP. Flour or cornstarch
1/2 Cup Sugar
1 egg (beaten) with 1/2 cup pineapple juice
1.2 pint whipping cream ( can use cool whip in a pinch)
In a saucepan, cook butter, flour, egg and pineapple juice until thick (stirring constantly). Cool well, mix with whipped cream and spread over Jello. Top with marshmallows. Let set in refrigerator until ready to serve.
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