Thursday, December 30, 2010

Hot Meatball Sandwiches

 1- 40oz (2.15lbs)bag Fully Cooked Meatballs (choose your flavor)

1- 16oz jar of Spaghetti Sauce ( I use Prego)

1-lb or more shredded Mozzarella Cheese

1 lg bag Hoagie Rolls (bakery section)

Heat Meatballs in saucepan according to package directions. Once done make sure all water is removed from pan. The add Sauce to meatballs and heat thoroughly.

Heat Rolls in microwave. Add Meatballs and top w/ shredded Mozzarella Cheese..

Serve w/ a Salad...

Overnight Breakfast Casserole

Casserole I prepped Christmas Eve for Breakfast Christmas morning! I'm used Hash brown patties like McD's. Regular cheese not spicy. and doubling the recipe.. :)

  This picture is was taken before it was cooked.. :-)

3 cups frozen hash brown potatoes
3/4 cup shredded pepperjack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Wednesday, December 29, 2010

Double Corn Tortilla Casserole

Delicious Vegetarian Dish! **I always Double this recipe & use a 9x13 dish**
8   corn tortillas
1-1/2 cups  shredded Monterey Jack cheese (6 ounces)
1 cup  frozen whole kernel corn
4   green onions, sliced (1/2 cup)
2   eggs
1 cup  buttermilk
1 4-ounce can  diced green chili peppers

1. Grease a 2-quart square baking dish. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
2. Stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings. 
**I serve this with a side salad...***

Cheesy, Chicken & Garlic Cream Sauce

 *I made this recipe up myself..** I served it with a Side Salad and Garlic Bread**

3 med size Chicken Breast
4 C. Milk
4 tbsp butter
3 tbsp.cornstarch or Flour.. *I use Cornstarch b/c flour gives it a pasty taste*
1/2- 1 tsp. Garlic Powder *or more to taste*
Salt & Pepper to taste
1/2-3/4 c. Shredded Cheese

Boil Chicken Breast until done and cut into sm. bite size pieces and set aside..

While Chicken is boiling start your sauce.. 

In a saucepan, heat milk & butter on medium-high setting. Bring to a simmer, but do not boil; add garlic, salt & pepper.

Stir corn starch into 1/4 c. of water; mix. add. Stir in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a "powdery" uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.

Tuesday, December 28, 2010

Turkey Croquettes

This is my grandmothers recipe..

3 tablespoons butter
1/2 cup flour
1 cup turkey or chicken stock or broth
2 1/4 teaspoons salt
1 1/4 teaspoons pepper
1/2 teaspoon thyme
2 cups finely diced turkey or chicken
1 teaspoon parsley
2 eggs
2 tablespoon milk
1 1/2 fine bread crumbs ( I use Italian bread crumbs)

melt the butter in saucepan over low heat. stir in flour. gradually
stir in the stock. add 2 teaspoons of salt, 1 teaspoon of pepper, and
the thyme. Cook and stir over low heat until thick and creamy. Add
turkey and parsley, blend. remove from heat. beat one of the eggs then
add to turkey mixture. cook and stir over medium heat about 1 min
longer. cool. shape into croquettes. combine remaining egg with the
milk,  beat well. add remaining 1/4 teaspoon pepper to the crumbs,
roll croquettes in the crumbs, then dig in egg mixture. roll again in
crumbs.  heat fat (I use oil) in a deep skillet to about 375 degrees, add croquettes and fry 1 1/2 to 2
min on each side. drain. makes about 12 medium croquettes

Crockpot Cheeseburgers

1 lb. lean ground beef
1/4 - 1/2 cup ketchup
1-2 Tbsp. yellow mustard
1/4 c BBQ Sauce
1 tsp. Italian seasoning ** if you don't have that use a little: Parsley, Basil, Oregano**
2c cubed pasturized American cheese * I use Velveeta.. I also add extra cheese**
10 hamburger buns

Cook ground beef in large skillet until thoroughly cooked, about 5 minutes. Stir frequently to break meat up into small pieces. Drain beef thoroughly. Combine in slow cooker with ketchup, mustard, and basil and mix well. Add chopped onion, if desired. Top with cubed cheese. Cover crockpot and cook on low for 3-4 hours. Stir beef mixture gently. Serve beef mixture in hamburger buns. 10 sandwiches **You can serve w/ oven baked french fries**

Monday, December 27, 2010

Spaghetti Bake

3/4 lb ground beef ** I don't always use Ground Beef**
1 (32 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese ** I always add another 1/2c. to 1 c. extra**
Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

 Mix together spaghetti and meat mixture, add 3/4c Cheese to spaghetti & meat mixture pour into 9x13 pan. Top with more cheese and bake for 30 minutes, or until heated through and cheese is bubbly. ** I always use a lot of cheese on top so it seeps down into the bake to make it really cheesy**  I serve this with a Salad & Garlic Bread***

Best Banana Bread

By far the best Banana Bread recipe I've ever used!

Prep: 15mins
Cook time: 1hr
Servings: 15


1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.

Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

5 Minute Double Layer Chocolate Pie



This is requested by Marlee every holiday!


  • 300 ml or 1 1/4 cups cold milk
  • 2 pkgs (4 serving size) chocolate flavor instant pudding and pie filling
  • 1 tub (226 g / 8 oz.) frozen non-dairy whipped topping,
  • 1 Ready Graham Pie Crust ** I use OREO Pie crust in the baking aisle**


1. In large bowl beat milk and pudding mix with wire whisk for 1 minute (mixture will be very thick). Whisk in half of whipped topping. Carefully spread on crust.

2. Spread remaining whipped topping over top.

3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

YIELD: 8 servings

Thursday, December 23, 2010

Cherry Fluff

 I make this every holiday!


  • 1 (21 ounce) can cherry pie filling
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Cheeseburger and Fries Casserole



  • 2 pounds lean ground beef
  • 1/2 medium onion, chopped
  • salt and pepper to taste
  • garlic powder to taste
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 (16 ounce) package frozen French fries
  • 2 cups shredded Cheddar cheese


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
  3. Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
  4. Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Monkey Bread



  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
  • Editor's Note:
  • Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.

Fantasy Fudge (Best Ever)


what you need

3 cups sugar
3/4 cup  (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg.  (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp. vanilla

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.




  • 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup creamy peanut butter
  • 2 (5 ounce) cans chow mein noodles
  • 3 1/2 cups miniature marshmallows


  1. LINE baking sheets or trays with waxed paper.
  2. MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
  3. DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Bacon-Cheese Pull-Aparts

1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)


* Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

* Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

* Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

*** I doubled this recipe when I made it..I used 2- 9x13 glass dishes.. One dish I did the Bacon Cheese Pull aparts and then on the second dish I used Ham instead of Bacon..***

Broccoli, Cheddar and Rice Casserole

2 (10 ounce) boxes frozen chopped broccoli, thawed
2 cups cooked rice
8oz shredded cheese ( I always use extra cheese)
2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)

 Mix all ingredients in a Lg. bowl and put into an greased 9x13 pan and cook at 350 degrees for 35 mins or until heated through.

Crockpot Cheesy Chicken

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup ** I used 2 Cans**

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles. 
** You can cook on HIGH for 3-4 hours**

Crockpot Italian Chicken & Potatoes

 I'd add a chopped onion and some baby carrots (what else?).

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes **or can be cooked on HIGH for 3-4 hrs..**


  • 1-1/2 lbs. boneless, skinless chicken breasts, sliced
  • 1/2 cup zesty Italian salad dressing
  • 1/8 tsp. pepper
  • 1/2 tsp. dried Italian seasoning
  • 4 cloves garlic, minced
  • 4 potatoes, cubed


Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6

Barbecue Beef Muffin Cups

Barbecue Beef Muffin Cups

Prep Time: 15 Minutes...Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 6


3/4 pound lean ground beef

1/2 cup barbeque sauce any flavor (I always use a little more )

1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuit dough (I use Pillsbury Brand)

1/3 cup shredded Cheddar cheese (we love cheese so I use about 1 cup.)

1. Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Remove from heat and I mix in some of the cheese to it.
3. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. Bake in preheated oven for 12 minutes. Sprinkle with more cheese, and bake for 3 more minutes.