Taco Pie

1 Tube - Crescent Rolls
1 Lb - Ground Beef/Turkey
2 cups - Shredded Cheddar Cheese
1 Bag - Doritos
1 packet - Taco Seasoning
1 cup - Sour Cream

Unroll crescent rolls onto bottom of 8" square pan.  Brown beef/turkey and add taco seasoning.  Combine taco meat, cheese and sour cream and pour on top of crescent rolls.  Minimally crush Doritos and spread on top.  Bake (covered) at 350 for 15 minutes - uncover and bake for 5 minutes.

Surprise Meatballs (and Spaghetti)

Yes, these lovely little meat nuggets have a surprise inside - gooey, ooey cheese!  The combination of pork and sirloin make these meatballs very moist and who doesn't want a moist meatball?

1/2 Lb - Ground Pork
1/2 Lb - Ground Sirloin
1/4 cup - Italian Dressing
1/2 cup - Bread Cubes
1 Egg
2 Tbs - Parsley
2 tsp - Garlic
1/2 tsp - Oregano
1/2 tsp - Pepper
1/4 tsp - Salt
Cubed Mozzerella Cheese

Blend ingredients and wrap meat around cheese cube.  Brown in oil.

Serve with your favorite noodle and home-made sauce!

Spaghetti Pie

A dish as delicious as it sounds.

8 oz - Spaghetti (cooked)
1 - Egg
1/4 cup - Parmesan Cheese
1 Tbs - Butter
1 Lb - Ground Beef/Turkey
1 Jar - Spaghetti Sauce
Mozzerella Cheese

Mix cooked spaghetti, egg, cheese and butter.  Form "crust" into buttered pie pan.  Brown Beef/Turkey and add spaghetti sauce.  Pour mixture into pan and cook at 350 for 25 minutes.  Top with Mozzerella Cheese and cook another 5 minutes (or until cheese is melted).

Spaghetti Corn

1 can - Whole Kernel Corn (don't drain)
1 can - Creamed Corn (don't drain)
1 cup Cooked Spaghetti - (broken into thirds)
1 stick - Butter
1 cup - Velveeta Cheese

Mix all together and at 350 in a (covered) 8" square pan for 30 minutes.  Stir very well - uncover - and cook for another 30 minutes.

Monkey Bread

You don't have to be a Monkey to LOVE this bread.

Bread:
4 tubes - Biscuits
1 cup - Sugar
2 Tbs - Cinnamon

Syrup:
3/4 cup - Butter
1 cup - Sugar
1 1/2 tsp - Cinnamon

Cut each biscuit roll in fourths and roll in cinnamon/sugar mixture.  Place in buttered bundt pan.  Cook syrup until well blended and pour over biscuits.  Bake at 325 for 45 minutes.  Cool in pan and invert on serving pan.

Steak Marinade

My husbands favorite marinade for steaks.

2 cloves - Garlic (minced)
2 Tbs - Onion
2 Tbs - Lemon Juice
2 Tbs - Soy Sauce
1 Tbs - Honey

Asian Aioli

The perfect topping for all things seafood - courtesy of Mrs. Paula Deen (so, you know it's good).

1 cup - Mayonnaise
2 cloves garlic (minced)
1 tsp - Soy Sauce
1/2 tsp - Sesame Oil

Combine all and chill.

Meat Marinade

2/3 cup - Chopped Onion
3/4 cup - Celery
2 packages - Dry Italian Dressing Mix
1/3 cup - Vinegar
1/2 cup - Vegetable Oil
1 Tbs- Worchesthire Sauce

Honey Mustard Marinade

Nobody likes a naked chicken - marinade, marinade, marinade.

1/2 cup - Honey
1/4 cup - Dijon Mustard
1/4 cup - Lemon Juice
4 tsp - Soy Sauce
3 cloves - Garlic (peeled/chopped)

Whisk all ingredients together.  Can be stored in the refridgerator for up to 2 days.

Dill Dressing

I've been trying to convince my mom for YEARS that she should bottle this dressing and sell it.  Trust me - it's that good.

1/2 cup - Evaporated Milk
1/2 cup - Vegetable Oil
3 Tbs - Cider Vinegar
1 tsp - Minced Fresh Dill*
1/2 tsp - Onion Salt
1/2 tsp - Dried Minced Onion
1/2 tsp - Salt
1/2 tsp - Ground Mustard

Combine all and whisk.  Chill before serving.

*Yeah - I totally use Tone's spices but I'm sure fresh dill would be much better.

Festive Spinach Salad

I Love, Love, Love this salad!

Salad:
1 Large Bag - Baby Spinach Leaves
1 Medium Red Onion (sliced thin)
6 slices bacon (chopped and browned)
1 cup - Dried Cranberries
2/3 cup - Toasted Almonds
4 oz - Feta Cheese

Dressing:
1 cup - Vegetable Oil
1/2 cup - Red Wine Vinegar
3/4 cup - Sugar
1/2 tsp - Salt
1/4 tsp - Black Pepper
1/2 tsp - Paprika
1/2 tsp - Cayenne Pepper
2-3 cloves garlic (chopped)

Combine salad ingredients and dressing.  Toss to coat.

Chicken Tortilla Soup

I think just about everyone has their version of this beloved soup - I got this recipe from a dear friend and made a few changes. 

1 can - Cream of Chicken Soup
1 can - Chicken Broth
1 can - Water
1 can - Rotel (I use mild - I'm a wuss)
1 can - Diced Tomatoes
1 can - Green Chiles (chopped)
2 cups - Chicken (cooked)*
1/4 - 1/2  Velveeta Cheese (how cheesey do you want it?)
Tortilla Shells (cut into strips)
Salt and Pepper (to taste)

Combine the first 7 ingredients - bring to a boil and let simmer for 15 minutes.  Add the cheese and tortilla strips and cook until strips take a noodle consistency and cheese is melted.

*If you're in a hurry - buy a Rotissere Chicken on your way home and use that.

Cheese Soup

I have many memories of coming home to my mom making this soup on a cold, wintery day.

4 - Chicken Bouillon Cubes
4 cups - Water
2 cups - Celery (chopped)
1 Onion (chopped)
2 1/2 cups - Potatoes (cubed)
1 cup - Carrots (diced)
1 (16 oz) bag of Frozen Mixed Vegetables
1 lb - Velveeta Cheese
2 (10.5 oz) cans - Cream of Chicken Soup

Cook bouillon, water, celery and onion for 20 minutes.  Add potatoes, carrots and vegetables.  Cook until tender.  Add soup and velveeta - simmer until cheese melts (stirring occasionally).

Chinese Cole Slaw

Salad:
1 package - Sliced Almonds
1 container - (Tones) Sesame Seeds
1 package - (Dole) Coleslaw Mix
1/2 cup - Green Onion (diced)

Crumble: 2 packages Chicken Flavored Ramen Noodles (uncooked)

Dressing:
3 Tbs - Sugar
1 - Seasoning packet from Ramen Noodles
6 Tbs - Red Wine Vinegar
3/4 cup - Oil

Mix together salad components and pour dressing over.  Toss to coat.

Crunchy Pea Salad

A family favorite!

1 (10 oz) package - Frozen Baby Peas (thawed)
1 cup - Cauliflower (chopped)
1 cup - Celery (diced)
1/4 cup - Green Onion (diced)
1 cup - Cashews (chopped)
1/2 cup - Sour Cream
1 cup - Ranch Dressing

Combine all ingredients and chill.  Optional - Garnish with crisp, crumbeled bacon.

Strawberry and Pretzel Salad

An odd pairing of strawberries, pretzels and jello makes this a great Summer Salad.

2 1/2 cups - Chopped Pretzels
3 Tbs - Powdered Sugar
3/4 cup - Butter (melted)
1 (8 oz) - Cream Cheese
1 cup - Powdered Sugar
1 - Egg
1 (8 oz) - Cool Whip
2 boxes - Strawberry Jello
2 cups - Hot Water
2 boxes - Frozen Strawberries

Mix Pretzels, Powdered Sugar and melted butter.  Press into a 9 x 13 pan and bake at 350 for 10 minutes.*  Beat cream cheese and egg.  Add 1 cup powdered sugar, then fold in Cool Whip.  Pour over pretzel mixture.  Mix Jello with hot water.  Add frozen strawberrs.  Let set until it thickens.  Pour over cream mixture and refridgerate.

*If using a glass plan - bake at 325 for 10 minutes.

Bang Bang Shrimp

This is a copy-cat version of the popular appetizer at Bonefish Grill.

1 cup - Mayonnaise
3 tbsp. Chili Garlic Sauce
2 tsp - Honey
1 tsp - Rice Vinegar
Vegetable Oil (enough to cover about 1/2" of the pan)
2 eggs (beaten)
1/2 cup - Flour
1/2 cup - Plain Breadcrumbs
Salt and Pepper (to taste)
Garlic Powder (to taste)
Cayenne Pepper (to taste)
1 lb. - Medium Shrimp (peeled and deveined)

Mix mayonnaise, chili sauce, honey, and rice vinegar in a small bowl. Set aside.

Heat vegetable oil in a large pan over medium high heat. Mix flour, breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow bowl. Working in two batches, dip half the shrimp into the flour mixture, then in the beaten eggs, then back into the flour mixture, making sure to coat completely. Place shrimp in the hot oil; cook about 3 minutes on each side. Transfer to a plate covered with a paper towel to let the oil drip off. Repeat with remaining shrimp. Put shrimp into a large bowl, then pour sauce on top and toss to coat completely.

Bleu Cheese and Steak Roll-Ups

I made this last night for the husband and I.  He is not a huge fan of Bleu Cheese, so I used Gouda.  While it didn't melt all creamy and wonderful like Bleu cheese would've - it was still really, really, good.  Next time I think I'll try Gorgonzola.

1 1/2 lbs - Flat beef

1/2 cup - Red Wine

1/4 cup - Soy Sauce

2 Tbs - Worcestershire Sauce

4 cloves garlic

Package of bleu cheese (or cheese of your choice)

Make marinade out of the wine, soy sauce, worcestershire sauce and garlic. Soak your meat in it overnight. In the morning, dump everything into the crockpot. Slice your cheese into strips.  One at a time, take the meat out of the marinade mixture and place strips of the cheese all over it. Roll it up. Place back into the crockpot, and repeat with the remaining slabs of meat.  Cover and cook on low for 4-5 hours. I cooked for the entire 5 hours and I should've gone more around 4 hrs.

Recipe originated from: http://www.crockpot365.blogspot.com/

Warm Olive Bruschetta

One of my all time favorites!

24 slices - French Bread
3 Tbs - Olive Oil
1/2 cup - Pitted Black Olives (chopped)
1/2 cup - Green Olives (chopped)
2 - Garlic Cloves (chopped)
1 Tbs - Italian Dressing
3/4 cup - Chive & Onion Cream Cheese

Lightly brush bread with oil and bake at 375 for 10 -12 mins.  Further chop olives and add garlic and dressing.  Mix well.    Spread cream cheese on bread and top with olive mixture.  Top bread with olive mixture and return to over - bake another 6-8 minutes.

Ranch Pinwheels

2 pkg (8 oz) - Cream Cheese
1 pkg - Dry Ranch Mix
2 - Green Onions (minced)
4 - 12" Tortillas
1 can - Diced Green Chiles
1 can - Sliced Black Olives

Mix 1st 3 ingredients and spread on tortillas.  Drain vegetables (blot on paper towels).  Sprinkle equal amounts of remaining ingredients on top of cream cheese.  Roll tortillas lights and chill for atleast 2 hours.  Cut rolls into 1" pieces.

Yield: 3 Dozen.

Greek Chicken Wings

Feta Cheese.  Feta Cheese.  Feta Cheese.

4 Lbs - Frozen Chicken Wingettes (thawed)
3 Tbs - Lemon Juice
2 Tbs - Olive Oil
2 Tbs - Honey
1 tsp - Oregano
1 - Garlic Clove (minced)
1/4 tsp - Salt

Cucumber Sauce -
1/2 cup - Plain Yogurt
1/2 cup - Chopped Cucumber (peeled)
1/2 cup - Feta Cheese (crumbeled)
2 tsp - Dill Weed
1 - Garlic Clove (minced)
Dash Salt

In a large bag combine lemon juice, oil, honey, oregano, garlic and salt.  Add chicken wings and toss in bag to coat.  Refridgerate overnight.

In blender - combine sauce ingredients.  Blend and transfer to small bowl.  Cover and refridgerate until serving.

Drain chicken wings and discarde marinade.  Place wings in a 9x13 and bake uncovered at 400 for 35-40 mins.

Tip - I always make extra sauce.

Spinach Balls

I frequently took this to "food day" when working - they are always a big hit.

2 - 10 oz Frozen Spinach (thawed, chopped, drained)
2 cups - Stuffing Mix
1 cup - Parmesan Cheese
6 eggs (well beaten)
3/4 cup - Butter (softened)
Salt, Pepper and Garlic (to taste)

Mix all ingredients and mold into balls.  Freeze.  To cook:  Place balls on cookie sheet and bake 350 for 10 minutes (don't crowd).

Cream Cheese Nibbles

1 - 8oz Cream Cheese
1/2 cup - Sun Dried Tomato Dressing
2 - Cloves Garlic (Sliced)
3 small sprigs - Rosemary
6 sprigs - Thyme
1 tsp - Black Peppercorns
Lemon Zest

Cube cheese into 36 pieces.  Place in a 9' pie pan - add all ingredients, toss and cover.  Refridgerate for 1 hour - 24 hours.

Serve with crackers, pita chips or bread.

Avocado Chicken Pitas

I routinely will make a whole chicken in the crockpot and use the chicken for various meals throughout the week - this is a good one that's quick, easy and good.

4 - Whole Pita Breads
2 Tbs - Olive Oil
1 - Medium Ripe Avocado (pitted/peeled)
1 Tbs - Lemon Juice
1/4 tsp - Salt
1/4 tsp - Garlic Powder
1/8 tsp - Hot Pepper Sauce (or Frank's)
3/4 lb - Cooked Chicken (cut into strips)
1 - Medium Tomato (chopped)
2 cups - Shredded Cheese (I use Cheddar)

Brush one side of each pita bread with oil and place on ungreased baking sheet.  Bake at 350 for 12-15 minutes or until browned and crisp.

Meanwhile, in a small bowl - mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato and cheese.  Bake for 5-6 minutes or until cheese is melted.

Cilantro Lime Rice

1 cup  - White Rice
1/2 c - Lime Juice
2 cups  - Water
1 tsp  - Salt
3 Tbs - Fresh Chopped Cilantro
4 tsp - Vegetable Oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Originated from: http://www.skinnytaste.com/

Mexican Slow-Cooked Pork Carnitas

This is my husbands favorite meal I make - no competition.

2.5 lb  - Pork Shoulder Blade Roast
6 Cloves Garlic - Cut into slivers
Cumin
Adobo
Garlic Powder
3/4 cup - Chicken Broth
2 -3 Chipotle Peppers in Adobo Sauce
2 Bay Leaves

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Serve with:  Cilantro Lime Rice and Avocado Mango Salsa

Orginated from:  http://www.skinnytaste.com/

Mini-Chip Dip

I could eat this dip by the spoonful - and I'm not a huge dessert fan (if that says anything about how wonderful it is)!

8 oz - Cream Cheese
1/2 cup - Butter (softened)
1/4 tsp - Vanilla
3/4 cup - Powdered Sugar
2 Tbs - Brown Sugar
3/4 cup - Mini Chocolate Chips

Beat cream cheese, butter and vanilla (until fluffy).  Add remaining ingredients (except chips) and beat until smooth.  Fold in Chocolate Chips.

Serve with Graham Cracker Sticks.

Herbed Pork Roast

This is my Grandma's favorite Roast Recipe - a tried and true classic.

Note:  Roast needs to marinate for 24 hours (or overnight).

3.5 lb - 4 lb.  Boneless Pork Loin Roast
1 cup - Soy Sauce
2 Tbs - Lemon Juice
1/4 tsp - Garlic Powder
2 tsp - Terragon
2 tsp - Basil
1 tsp - Minced Onion
1 tsp - Ground Sage
1 tsp - Pepper

In Oven Cooking Bag - combine the above (minus roast).  Add Roast, turn to coat and seal bag.  Marinate for 24 hours (or overnight).  Cut slits in the top of the oven bag and Bake at 325 degrees for 2.5 hours or until Meat Thermometer reads 170.  Let sit for 10 minutes prior to serving.

White House Chicken

Every year on our Birthday - my mom let us pick what we wanted for dinner that night.  This was always my brother's pick - and still is his most requested when returning home.

6 - Boneless/Skinless Chicken Breasts
1 clove - Minced Garlic
1 cup - Sour Cream
2 Tbs - Lemon Juice
1 cup - Corn Flakes (crushed)
1/2 cup - Butter (melted)

Mix Together:  Garlic, Sour Cream and Lemon Juice.  Marinate Chicken Overnight.

Roll Chicken in Cornflakes and drizzle with melted butter.  Bake in a 9x13 pan at 350 for 50 - 60 minutes.

Crunchy Corn Salad

All I can say about this one: Ranch and Chili-Cheese Frito's in a salad....yummmm!!

2 (15 oz) cans - Whole Kernel Corn (drained)
2 cups. - Sharp Cheddar Cheese
1 cup - Mayonnaise
1/2 cup - Red Onion (chopped)
1 packet - Dry Ranch Dressing/Mix
1 (10.5 oz) Bag - Chili-Cheese Fritos (crushed)*

Mix the 1st six ingredients and chill.  Stir in chips before serving.

*Tip - If you know you aren't going to eat the entire salad at your meal - add crushed chips individually to servings vs. to the entire bowl.  They tend to get soft/mushy over time.

Cheesey Potatoes

Yes, everyone from the Midwest has a recipe for Cheesey Potatoes - but is their recipe as good as this one...I doubt it :)

32 oz bag - Frozen Hasbrown Potatoes
1 can - Cream of Chicken Soup
8 oz - Sour Cream
2 cups - Shredded Cheddar Cheese
1/4 cup - chopped onion (optional)
1 tsp - salt
1 stick butter - melted
1/4 cup - milk

Combine all ingredients (except milk) in a greased 9 x 13 pan.  Before baking - pour milk over the top of the potatoes.  Cover and bake for 45 minutes.  Remove cover and bake for additional 15 minutes.

Green Bean and Rice Casserole

This side-dish has been a staple in my family for as long as I can remember.  I got it from my mother, who got it from her sister, who got it from her best friend....etc.   This is a recipe I am consistently asked for and have good luck getting the babies to eat it!

2 (14.5 oz) cans - Green Beans (cut)
1 can - French Onion Soup
1 can - Beef Consomme Soup
1 large can - Sliced Water Chestnuts (drained)
1 box - Uncle Bens Wild Rice

Combine all ingredients (including rice seasoning packet) and Bake at 350 for 1 hour in a 9x13 pan (covered).

Sausage and Tortellini Soup

Two of my husbands favorite things: Sausage and Pasta...all rolled into a flavorful, hearty soup.

1 Lb - Graziano's Sausage
4 cloves  - Pressed Garlic
1 (small) Red Onion (diced)
½ cup - Water
2 cans -  Chicken Broth
½ cup - Apple Cider (secret ingredient!)
1 16-oz. can Diced Tomatoes
1 8 oz. can Tomato Sauce
1 cup - Sliced Carrots
1 tsp - Dried Basil
1 tsp - Dried Oregano
2 - Medium Zucchini (grated)
10 oz. package Frozen Cheese Tortellini*
2 Tbs - Dried Parsley

Cooking sausage over medium heat, stirring frequently.  Meanwhile, chop onions and garlic and add to the sausage.  Continue cooking until onions are translucent and your sausage is cooked. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes. Add the tortellini and cook for 10 minutes.

Serve with fresh parmesan.

*A quick and easy way to thaw tortellini is to let it sit in cold water in your sink for 10 minutes.

This recipe orginated from: www.ourbestbites.com