Corn Casserole

1 can niblet corn (or whole kernal corn)
1 can cream corn
1 (8 oz.) ctn sour cream
1 egg
1 stick butter - melted
1 box Jiffy corn muffin mix.

Mix all ingredients together and bake in 8x8 pan at 350 for 45 minutes.

Lazy Bruschetta

INGREDIENTS
4 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
1 tablespoon garlic salt
1 large tomato, sliced
1 cup shredded Italian cheese blend

DIRECTIONS
Preheat your oven's broiler.

Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.

Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

Holiday Peppermint Bark

1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
24 hard peppermint candies

DIRECTIONS:

LINE baking sheet with waxed paper.

MICROWAVE milk chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

SPREAD to desired thickness on prepared baking sheet. Refrigerate until firm.

MICROWAVE white chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted white chocolate, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

SPREAD white chocolate on top of prepared milk chocolate layer. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

*For stronger peppermint flavor, add 1/2 tsp peppermint extract to white chocolate

Sesame Chicken Pasta Salad

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready in: 30 Minutes
Yield: 10 servings

Ingredients:
1/4 cup sesame seeds
1 (16 oz) pkg. bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 t sesame oil
3 T white sugar
1/2 t. ground ginger
1/4 t ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

1. Heat a skillet over medium-high heat. Add sesame seeds and cook stirring frequently until lightly tlasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Puppy Chow (Muddy Buddies)

9 cups Rice Chex
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.

Remove from heat, add cereal and stir until coated.

Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Buttery Herb Pull-Aparts

1 pkg. Rhodes White Dinner rolls
¼ cup butter, melted
1 tsp. dried parsley flakes
½ tsp garlic salt
2 Tbs. parmesan cheese
¼ cup grated mozzarella cheese

About 3-4 hours before baking…thaw rolls on a pan sprayed with non-stick cooking spray. Thaw rolls until soft, but still cold.

Cut rolls in half. Roll each piece into a ball and place 3 balls in each cup of a muffin tin (also sprayed with cooking spray). Cover rolls loosely with sprayed plastic wrap and allow to rise until double in size.

Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 24 rolls.

Breakfast Casserole

1 loaf bread
12 eggs
1 lb bacon
1 pkg sausage, browned and drained
1 green pepper, chopped
1 onion, chopped
2 cups cheese

Brown bacon until crispy. Brown sausage with onion and pepper. Break loaf of bread and place in bottom of 9x13 pan. Beat eggs and pour over bread, press into pan. Layer with sausage, bacon, onion and peppers. Cover with cheese. Bake 350º for 1 hour.

This can be prepared the night before, refrigerated and cooked in the morning for an easy breakfast!

Waffles

2 eggs
2 c. flour
1 1/2 c. milk
1/2 c. vegetable oil
2 T. sugar
2 t. baking powder
1/4 t. salt
1/2 t. vanilla
1/4 t. nutmeg

Preheat waffle iron. Beat eggs in large bowl with electric mixer until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix into hot waffle iron. Cook until golden brown. Serve hot.

And remember: Place your waffles on a paper towel to cool, otherwise you'll end up with soggy waffles!

Baked Chicken Nuggets

1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
4 skinned and boned chicken breast halves, cut into 1-inch pieces
1/4 cup butter, melted

Combine first 5 ingredients in a heavy-duty Ziploc; seal bag, and shale well. Dip chicken in butter, and shake, a few pieces at a time, in breadcrumb mixture. Place chicken on a greased baking sheet. Bake at 400 for 20 minutes or until browned. Yield: 4 servings

Lasagna

1 lb ground beef
2 large cloves garlic, crushed
1 (28 oz) jar spaghetti sauce
1/2 cup water
1 large egg, lightly beaten
1 (12 oz) container cottage cheese
1 1/2 t pepper
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef with garlic. Stir in spaghetti sauce and water. Combine egg, cottage cheese, and pepper. Spread 1/2 cup meat sauce in a 13 x 9 x 2 inch baking dish. Top with half each of uncooked noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers, and cover with foil. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese and bake uncovered 10 more minutes. Let stand 10 minutes before serving.

Sweet Sloppy Joes

1 1/2 lbs ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4 oz.) can tomato soup, undiluted
1 (8 oz.) can tomato sauce
1 cup ketchup
2 T brown sugar
1 T Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. garlic powder
4 sesame seed hamburger buns, toasted

Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Yield: 4 servings.

*If you don't like your sloppy joes sweet, just omit the brown sugar

Fruit Ball

2 (8 oz.) pkgs cream cheese, softened
2 cans fruit cocktail, chopped and dried
1 small pkg. vanilla pudding mix
1/4 c. chopped almonds

Mix first three ingredients together. Form into a ball, roll in almonds. Serve with vanilla wafers.

Banana Bread

Courtesy of Kendra Benson

3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)

Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix. Cream crisco and eggs in large bowl. Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix. Bake 325 for 1 hour.

Biscotti

Courtesy of Melissa Savage

1 Cup Butter or Margarine
4 Eggs, (plus one egg white slightly beaten to brush on tops before putting on sprinkles. If you plan to use sprinkles.)
5 1/4 Cups flour (or enough to make the dough easy to handle.)
5 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 C Sugar
1 Bottle pure Anise extract

Cream sugar and butter add eggs beat until mixed, add Anise. Add 4 cups flour mixed with baking powder and salt. Add remaining flour and mix until it is too thick for mixer--- Then use spoon or hands. On wax paper, shape dough into two-three 14 inch-long rolls and put rolls on baking sheet 5 inches apart. Then, flatten slightly and brush tops with egg whites and put colored sugar or sprinkles on top. Bake at 350 to 360 degrees-10 minutes on top rack and 10 minutes on bottom rack. While still warm, remove the logs from the baking sheet, and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4-inch-thick slices. Cool & store in air tight container.

Reeses Peanut Butter Chip Cookies

1 1/2 c. semi sweet chocolate chips, melted
1 pkg Reese's chips
2 1/2 c flour
1 1/2 t baking soda
1 t. salt
1 c butter, softened
1 c. packed brown sugar
1/2 c sugar
1 t vanilla
2 eggs

1. Melt chocolate chips, cool to room temp.
2. Mix flour, baking soda and salt
3. Mix butter, brown sugar, sugar, vanilla. Beat until creamy
4. Add melted chips and eggs, beat well
5. Gradualy blend flour mix
6. Stir in Reese's Chips
7. Bake 375 for 10 minutes

Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips


Cream together shortening, sugar and brown sugar. Add in eggs and vanilla, cream together. Add soda, salt and flour, stir until mixed. Add chocolate chips. Drop onto cookie sheet. Bake 350 10-12 minutes.

Brownies

1 c. butter
2 c. sugar
2 t. vanilla
4 eggs
3/4 C. cocoa
1 C all-purpose flour
1/2 t baking powder
1/4 t salt

Melt butter. Stir in sugar and vanilla, add eggs one at at time. Add cocoa, beat well. Add flour, baking powder and salt. Bake in 9x13 pan 30-35 minutes on 350

Taco Soup

1lb lean ground beef
1 onion
2 cans black beans
2 cans Original Rotel Tomatoes
1 can whole kernal corn
1 Hidden Valley Ranch seasoning packet
1 Taco Bell Taco seasoning packet
1 28 oz can crushed tomatoes
28 oz water

Brown beef with Ranch and Taco Seasoning and onion...Dump it all in a 6 quart stockpot and simmer until hot.

***This freezes VERY nicely! I like to freeze a few containers that feed the whole family and also a few individual containers for lunches and such...and depending on the price of your ground beef it costs about $8 to make!

No Bake Chocolate Chip Cookie Pie

1 (15 or 18 ounce) package chocolate chip cookies
1 cup milk
1 graham cracker crust (extra serving size)
1 (8 oz) container frozen whipped topping, thawed

Dip 8 cookes in milk, and place in a single layer in graham cracker crust. Top with one-third whipped topping. Dip 8 more cookies in milk, and place on top; spread with one third of whipped topping. Repeat layers with 8 more ookies, milk and remaining whipped topping. Crumble 2 chocolate chip cookies and sprinkle over pie. Cover and chill for 8 hours before serving.

***I use the Chunky Chips Ahoy. As the pie chills, the moist layers become a yummy filling

Spinach Salad

Courtesy of Julie Parkinson

1 bunch red lettuce
2 bunches spinach
1 red onion, chopped
1 lb. bacon, cooked and chopped

Dressing:
3/4 T. poppy seeds
1/3 c. white vinegar
1/3 c. white sugar
3/4 c. vegetable oil
3/4 t. salt
1/3 t. mustard
1 c. swiss cheese
1 c. cottage cheese

Combine first four ingredients
Combine remaining ingredients for dressing
Do not put dressing on until right before serving salad

Southern Fried Potatoes

Prep time: 6 minutes Cook time: 16 minutes
3 large red potatoes, peeled and cut into 1 ½ inch chunks
½ cup vegetable oil
1 small onion, chopped
Salt and pepper to taste

Fry potato chunks in hot oil in a 9 or 10 inch cast-iron skillet over medium-high heat 12 minutes, turning often. Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon. Sprinkle with salt and pepper. Yield: 4 servings

Tangy Green Beans

Prep: 2 minutes Cook: 9 minutes
4 slices bacon, cut into ½ inch pieces
½ cup chopped onion
2 (14 ½ ounce) cans whole green beans, undrained
3 tablespoons white vinegar
½ teaspoon beef bouillon granules
¼ teaspoon pepper

Cook bacon in a large skillet until lightly browned. Add onion, and cook, stirring constantly, until onion is tender and bacon is crisp.Drain green beans, reserving ¾ cup liquid. Add beans and reserved liquid to bacon mixture in skillet; stir in vinegar, bouillon granules, and pepper. Cook over medium heat until thoroughly heated, stirring gently. Yield: 6 servings.

***3/4 cup liquid is equal to 1 can’s worth of liquid. Only drain one can and use all the liquid in the other can.

Garlic Bread

INGREDIENTS
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste

DIRECTIONS
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.

***I actually used more like 1/2 a cup of parmesan cheese...I doubled this recipe to use on a larger Italian loaf...which is larger than a French baguette

Black Bean and Corn Salad

12-16 sprigs fresh cilantro
2 15oz. can black beans (drained)
1 11oz can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup green onions
3/4 cup red wine vinaigrette
1/2 tsp kosher salt
1/8 tsp pepper

1. Chop cilantro coarsely; place in medium bowl. Rince black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more.
Makes 6 servings

Sweet and Sour Sauce

Courtesy of Timi Lightfoot

2/3 c brown sugar
1 T cornstarch
1/2 c pinapple juice
2 T soy sauce
1/2 c ketchup
4 T vinegar
1/2-1 T ginger

Mix together first then heat on stovetop.

Egg Rolls

Courtesy of Timi Lightfoot

1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch

1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.

Wontons

INGREDIENTS
1/2 cup sweet hot mustard
1/4 cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

DIRECTIONS
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Crock Pot 7up Chicken

Courtesy of Jennifer Johansen

6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste

Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!

Creamy Coconut Chicken

1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Three Pepper Pork Cutlets

1 lb pork tenderloin
1 t paprika
1 t dried thyme
1/2 t dried oregano
1/2 t dried rosemary
1/4 t salt
1/4 t ground white pepper
1/4 t black pepper
1/8 t ground red pepper
1 t olive oil
2 cloves garlic, crushed
Vegetable cooking spray

Cut pork crosswise into 12 slices. Place each pork slice between two sheets of heavy duty plstic wrap, and flatten to 1/4 inch thickness, using the heel of your hand or a meat mallet.Combine paprika and next 9 ingredients; rub over both sides of pork slices. Place pork on a broiler rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partialy opened) 3-4 minutes on each side or until done.

***I just buy the pork chops...they're already the right size so you don't have to worry about flattening them

Molasses-Grilled Pork Tenderloin

Prep: 5 minutes Marinate: 8 hours Grill: 20 minutes
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.

***I use the apple cider vinegar

Pepper-Jack Chicken

Prep time: 32 minutes Cook time: 15 minutes
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)

Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.

Weeknight Enchiladas

Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided

Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings

***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!