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Ingredients: 1 bag wide egg noodles 4 cans of chunk chicken breast (drained) 1 container Philidelphia Cooking Creme Savory Garlic 1 can red kidney beans (drained) 1 can corn (drained) 1 can Italian style diced tomatoes
Directions: Cook noodles until tender, drain & add the rest of ingredients and mix well.
I am making this today to try it out. Found the recipe in a Southern Living magazine that my neighbor gave me.
Ingredients: 3/4 cup frozen raspberries 31/2 (12oz) bottles of beer, chilled 1 (12-oz) container frozen raspberry lemonade concentrate, thawed 1/2 cup vodka Garnish: lemon & lime slices
Directions: Stir together first 4 ingredients. Serve over ice. Garnish, if desried. Fresh raspberries may be substituted. Note: To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.
Ok, I made and tried the Raspberry Beer Cocktail and wasn't real excited about it. So I adjusted the recipe and made it this way and I really love it!!!
Ingredients: 1 container frozen lemonade concentrate (12 oz) 1 bag of frozen raspberries (12 oz) Vodka, if desired
Directions: Place first 2 ingredients in blender, add 12 oz. water, blend at smoothie rate. Pour into punch bowl or similar and add 24 oz water more. Stir well. Serve over ice. I added the vodka into my glass only, as the girls wanted to try the drink. I suppose you could strain the raspberry seeds out of it, but I didn't and they didn't make for much of a problem. They sank to bottom of glass under the ice.
Ingredients: 1 1/2 cups flour 1 1/2 sticks butter, softened 1 cup nuts, any kind chopped 1 cup powdered sugar 8 ounces cream cheese, softened 1 cup cool whip 2 small boxes instant pudding, any flavor(she uses chocolate and so will I) 2 1/2 cups milk
Directions: For crust: Combine flour, butter & nuts. Press evenly in a 9 x 13 inch pan. Bake at 375 for 15 minutes. Do not overbake. Let cool.
Beat powdered sugar & cream cheese until fluffy. Fold in 1 cup of cool whip. Spread mixture on baked crust. Then beat until thick the 2 boxes of pudding with the milk. Spread on top of first layer and top with more cool whip.
Ingredients: 1lb.pork sausage 6 links polish smoked sausage, cut in little slices 12 eggs, scrambles 2 cans diced tomatoes, Italian style 1 small bag tater tots. only use half
Directions: Crumble & cook pork sausage. Add polish smoked sausage,scrambled eggs, & tomatoes. Mix well. Add frozen tater tots and stir gently. Pour into 13x9 casserole dish. Bake at 400 degrees for 20 mintues.
Ingredients: 2 1/2 lbs hamburgar 2 cans kidney beans 12 oz bag egg noodles 1 can beef broth 1 lb shredded cheese, any kind pepper seasoning salt garlic powder chili powder
Directions: Brown meat and drain. Add kidney beans, do not drain. Add beef broth and half of cheese. Mix together. Boil noodles and drain. Add to meat mixture and pour into a 13 x 9 casserole dish. Top with the rest of cheese. Bake for 15 minutes at 400 degrees.
Ingredients: 2 lbs hamburgar meat 2 medium onions 1 can kidney beans 1 can cresant rolls 1 package taco seasoning shredded cheese 4 eggs beaten
Directions: Brown meat with chopped onions and drain. Add kidney beans, do not drain. Add eggs and taco seasoning and mix well. In 9x13 glass pan, unroll rolls and place in bottom. Making sure bottom of pan is completly covered and that there are no cracks. Squeeze the roll dough together so you have a crust that covers the whole bottom. Pour mixture and spread over the crust. Top with shredded cheese. Bake at 375 for 20 minutes and serve.
Ingredients: 1 Lb mild pork sausage 2 Lbs hamburgar meat 1 jar Classico sundried tomato alfredo sauce 1 can Italian style diced tomatoes 1 can kidney beans 1 Lb elbow macaroni
Directions: Brown sausage & hamburgar meat, drain. Add alfredo sauce, diced tomatoes & kidney beans. Do not drain kidney beans. Mix together and heat until hot. While you are doing this cook macaroni and drain. Mix the 2 together and serve.
Ingredients: 6 frozen boneless chicken breasts, thawed & cubed 1 can Campbells Chunky Classic Chicken Noodle Soup, low sodium 1 can diced tomatoes, Italian style 1 medium onion, diced 1/2 cup of Minute rice 6 medium potatoes, sliced and boiled
Directions: In skillet add first 4 ingredients and cook over medium heat, covered, until chicken is done. Add rice and cover and continue cooking for 10 minutes. Turn heat down to low. Peel and boil potatoes while above is cooking. When potatoes are done drain and add them to mixture. Fold gently. add pepper to taste and serve.
Ingredients: 2 lbs hamburger meat, drained 1 small can Cambell's beef gravy 1/2 cup hickory BBQ sauce 1 can kidney beans,drained Big package shredded Monterey & Colby cheese
Directions: Mix all ingredients together except for cheese, only mix in a couple of handfuls. Spread rest of cheese on top. Bake at 350 until cheese melts.. Serve
Ingredients: 4 Boneless Chicken Breasts 2 boxes Mac & Cheese 1 small can Diced Tomatoes Italian Style 1 small can Kidney Beans 1 small can Corn 1 small can peas Chili Powder
Directions: Cut up chicken in small chunks, stir fry in small amount of oil. Add tomatoes,beans with liquid, corn & peas(drained). Add about 2 Tablespoons of Chili powder. Mix well & bring to boil, then turn heat to low. Make the mac & cheese according to package directions. Stir into chicken mixture. Serve.
Directions: Mix all ingredients together very well. Place into a loaf pan and bake for 45 minutes at 350. Add more ketchup to top of meatloaf and spread until covered. Bake for 20 minutes at 350.
Ingredients: 1 cup rice ( not instant) 1 onion ( chopped) 4 eggs (scrambled) 4 cups water 1 package Ramon Chicken Noodle Soup 2 tablespoons soy sauce 1 package frozen cooked shrimp ( small size shrimp) (thaw) 1 can peas 1 can corn pepper to taste
Directions: Coat bottom of skillet with veggie oil. Pour in rice & onions. Fry until golden brown stirring often.Boil water, add Ramon soup & seasoning (break up noodles), stir. Pour soup into rice and cover, simmer until rice is done.(water should be gone) Add soy sauce to scrambled eggs, stir. Add shrimp and cook until heated. Pour egg mixture into rice, stir. Add peas, corn & pepper to taste, stir, heat covered, until hot, serve.
Directions: Place all the dry ingredients in a large mixing bowl, with spoon, make a well in center. In this well, add all the other ingredients, stir carefully, just enough to dampen all the dry ingredients. Pour into loaf pans, makes 2. Bake at 350 degrees for 1 hour. Delicious served with spiced tea. You can also use unsweetened applesauce in place of the pumpkin. Both are very good.
Directions: Brown hamburger meat in large skillet. Drain. Add taco seasoning and enough water to mix in, don't make it to runny. Mash the pinto beans in a bowl until they start to look like a paste. You will still have pieces of beans. Add the beans to hamburger and stir well. Beat the eggs and cook in another skillet until you have scrambled eggs. Add eggs to meat and bean mixture, stir well. Set mixture aside. In electric skillet pour enough oil to cover bottom of skillet, heat. Take tortilla shells and one at a time place in hot oil for about 2 seconds then turn over for another 2 seconds. Drain on paper towels and then stack in a pile. Fill each tortilla shell with 2 serving spoons of meat mixture and fold over. Place tacos on cookie sheets in rows. Bake at 350 for about 10 - 15 minutes. Top with your favorite toppings.
Ingredients: Red Velvet Cake 1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 Tablespoons cocoa 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vinegar 1 teaspoon soda 1 teaspoon vanilla
Red Velvet Cake Frosting 1 cup butter 1 cup milk 1 tablespoon vanilla 1 cup sugar 3 tablespoons flour
Directions: Red Velvet Cake Cream shortening,eggs and sugar. Set aside. Make a paste of cocoa and part of food coloring in small bowl. Add this and rest of food coloring to creamed mixture. Set aside. Sift flour and salt. Add this to creamed mixture a little at a time and by alternating with the buttermilk. Stir after each addition. Add vinegar and stir. In a small bowl stir soda and vanilla, add to batter, mix well. Bake in 2 round cake pans at 350 for 30 minutes. let cool and remove from pans. Split each cake in the middle by using a piece of thread wrapped around it and by pulling. The thread will cut the cake so you will end up with 4 layers. Red Velvet Cake Frosting Cream butter and sugar until fluffy. Cook milk and flour until thickened. Cool milk mixture. Add vanilla to sugar and butter. Then add milk mixture gradually, beating constantly. Frost between each layer and on top but do not frost the sides. Keep refrigerated.
Ingredients: 1 box butter cake mix 1/2 cup water 1/2 cup oil 1 small box instant chocolate pudding mix 8 ounces sour cream 4 eggs 1 bag chocolate chips
Directions: Combine all ingrdients except chocolate chips and beat until smooth. Stir in chocolate chips. Pour into greased and floured 13x9 inch pan. Bake at 350 about 45 minutes or until toothpick comes out clean.
CHICKEN & NOODLES
ReplyDeleteIngredients:
1 bag wide egg noodles
4 cans of chunk chicken breast (drained)
1 container Philidelphia Cooking Creme Savory Garlic
1 can red kidney beans (drained)
1 can corn (drained)
1 can Italian style diced tomatoes
Directions:
Cook noodles until tender, drain & add the rest of ingredients and mix well.
Yum!! Sounds great.
DeleteRASBERRY BEER COCKTAIL
ReplyDeleteI am making this today to try it out. Found the recipe in a Southern Living magazine that my neighbor gave me.
Ingredients:
3/4 cup frozen raspberries
31/2 (12oz) bottles of beer, chilled
1 (12-oz) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka
Garnish: lemon & lime slices
Directions:
Stir together first 4 ingredients. Serve over ice. Garnish, if desried. Fresh raspberries may be substituted.
Note: To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.
MARY'S RASPBERRY COCKTAIL
ReplyDeleteOk, I made and tried the Raspberry Beer Cocktail and wasn't real excited about it. So I adjusted the recipe and made it this way and I really love it!!!
Ingredients:
1 container frozen lemonade concentrate (12 oz)
1 bag of frozen raspberries (12 oz)
Vodka, if desired
Directions:
Place first 2 ingredients in blender, add 12 oz. water, blend at smoothie rate. Pour into punch bowl or similar and add 24 oz water more. Stir well. Serve over ice. I added the vodka into my glass only, as the girls wanted to try the drink. I suppose you could strain the raspberry seeds out of it, but I didn't and they didn't make for much of a problem. They sank to bottom of glass under the ice.
LUCKY IF YOU GET A BITE
ReplyDeleteIngredients:
1 1/2 cups flour
1 1/2 sticks butter, softened
1 cup nuts, any kind chopped
1 cup powdered sugar
8 ounces cream cheese, softened
1 cup cool whip
2 small boxes instant pudding, any flavor(she uses chocolate and so will I)
2 1/2 cups milk
Directions:
For crust:
Combine flour, butter & nuts. Press evenly in a 9 x 13 inch pan. Bake at 375 for 15 minutes. Do not overbake. Let cool.
Beat powdered sugar & cream cheese until fluffy. Fold in 1 cup of cool whip. Spread mixture on baked crust. Then beat until thick the 2 boxes of pudding with the milk. Spread on top of first layer and top with more cool whip.
Yummy :) came by to see your recipe page :)
DeleteBREAKFAST CASSEROLE
ReplyDeleteIngredients:
1lb.pork sausage
6 links polish smoked sausage, cut in little slices
12 eggs, scrambles
2 cans diced tomatoes, Italian style
1 small bag tater tots. only use half
Directions:
Crumble & cook pork sausage. Add polish smoked sausage,scrambled eggs, & tomatoes. Mix well. Add frozen tater tots and stir gently. Pour into 13x9 casserole dish. Bake at 400 degrees for 20 mintues.
CHEESY BEEF NOODLES WITH BEANS
ReplyDeleteIngredients:
2 1/2 lbs hamburgar
2 cans kidney beans
12 oz bag egg noodles
1 can beef broth
1 lb shredded cheese, any kind
pepper
seasoning salt
garlic powder
chili powder
Directions:
Brown meat and drain. Add kidney beans, do not drain. Add beef broth and half of cheese. Mix together. Boil noodles and drain. Add to meat mixture and pour into a 13 x 9 casserole dish. Top with the rest of cheese. Bake for 15 minutes at 400 degrees.
TACO PIE
ReplyDeleteIngredients:
2 lbs hamburgar meat
2 medium onions
1 can kidney beans
1 can cresant rolls
1 package taco seasoning
shredded cheese
4 eggs beaten
Directions:
Brown meat with chopped onions and drain. Add kidney beans, do not drain. Add eggs and taco seasoning and mix well. In 9x13 glass pan, unroll rolls and place in bottom. Making sure bottom of pan is completly covered and that there are no cracks. Squeeze the roll dough together so you have a crust that covers the whole bottom. Pour mixture and spread over the crust. Top with shredded cheese. Bake at 375 for 20 minutes and serve.
PORK & BEEF MEAL
ReplyDeleteIngredients:
1 Lb mild pork sausage
2 Lbs hamburgar meat
1 jar Classico sundried tomato alfredo sauce
1 can Italian style diced tomatoes
1 can kidney beans
1 Lb elbow macaroni
Directions:
Brown sausage & hamburgar meat, drain. Add alfredo sauce, diced tomatoes & kidney beans. Do not drain kidney beans. Mix together and heat until hot. While you are doing this cook macaroni and drain. Mix the 2 together and serve.
CHICKEN & RICE MEAL
ReplyDeleteIngredients:
6 frozen boneless chicken breasts, thawed & cubed
1 can Campbells Chunky Classic Chicken Noodle Soup, low sodium
1 can diced tomatoes, Italian style
1 medium onion, diced
1/2 cup of Minute rice
6 medium potatoes, sliced and boiled
Directions:
In skillet add first 4 ingredients and cook over medium heat, covered, until chicken is done. Add rice and cover and continue cooking for 10 minutes. Turn heat down to low. Peel and boil potatoes while above is cooking. When potatoes are done drain and add them to mixture. Fold gently. add pepper to taste and serve.
BBQ BEEF CASSEROLE
ReplyDeleteIngredients:
2 lbs hamburger meat, drained
1 small can Cambell's beef gravy
1/2 cup hickory BBQ sauce
1 can kidney beans,drained
Big package shredded Monterey & Colby cheese
Directions:
Mix all ingredients together except for cheese, only mix in a couple of handfuls. Spread rest of cheese on top. Bake at 350 until cheese melts.. Serve
MAC & CHEESE CHICKEN
ReplyDeleteIngredients:
4 Boneless Chicken Breasts
2 boxes Mac & Cheese
1 small can Diced Tomatoes Italian Style
1 small can Kidney Beans
1 small can Corn
1 small can peas
Chili Powder
Directions:
Cut up chicken in small chunks, stir fry in small amount of oil. Add tomatoes,beans with liquid, corn & peas(drained). Add about 2 Tablespoons of Chili powder. Mix well & bring to boil, then turn heat to low. Make the mac & cheese according to package directions. Stir into chicken mixture. Serve.
SPICY CHICKEN SALAD
ReplyDeleteIngredients:
Large can chunk chicken
Miracle Whip about a 1/2 cup
Salsa about 2 Tablespoons
Directions:
Drain can of chicken and smash in bowl. Add Miracle Whip and mix well. Then add salsa and mix again. Spread on bread and enjoy!
MEAT LOAF
ReplyDeleteIngredients:
3 pounds Hamburger meat
1 package saltine crackers, smashed
1 onion, chopped
1/4 cup ketchup
4 eggs, beaten
pepper & garlic powder to taste
Directions:
Mix all ingredients together very well. Place into a loaf pan and bake for 45 minutes at 350. Add more ketchup to top of meatloaf and spread until covered. Bake for 20 minutes at 350.
SHRIMP FRIED RICE
ReplyDeleteIngredients:
1 cup rice ( not instant)
1 onion ( chopped)
4 eggs (scrambled)
4 cups water
1 package Ramon Chicken Noodle Soup
2 tablespoons soy sauce
1 package frozen cooked shrimp ( small size shrimp) (thaw)
1 can peas
1 can corn
pepper to taste
Directions:
Coat bottom of skillet with veggie oil. Pour in rice & onions. Fry until golden brown stirring often.Boil water, add Ramon soup & seasoning (break up noodles), stir. Pour soup into rice and cover, simmer until rice is done.(water should be gone) Add soy sauce to scrambled eggs, stir. Add shrimp and cook until heated. Pour egg mixture into rice, stir. Add peas, corn & pepper to taste, stir, heat covered, until hot, serve.
PUMPKIN DESSERT BREAD
ReplyDeleteIngredients:
3 cups flour
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
2 cups pumpkin
4 eggs, beaten
1 1/4 cups veggie oil
Directions:
Place all the dry ingredients in a large mixing bowl, with spoon, make a well in center. In this well, add all the other ingredients, stir carefully, just enough to dampen all the dry ingredients. Pour into loaf pans, makes 2. Bake at 350 degrees for 1 hour. Delicious served with spiced tea.
You can also use unsweetened applesauce in place of the pumpkin. Both are very good.
MARY'S TACOS
ReplyDeleteIngredients:
2 packages of 12 soft flour tortilla shells
3 pounds hamburger meat
2 packages taco seasoning
4 eggs
2 cans pinto beans
sour cream
onions
shredded cheese
lettuce
tomatoes
taco sauce and or salsa
Directions:
Brown hamburger meat in large skillet. Drain. Add taco seasoning and enough water to mix in, don't make it to runny. Mash the pinto beans in a bowl until they start to look like a paste. You will still have pieces of beans. Add the beans to hamburger and stir well. Beat the eggs and cook in another skillet until you have scrambled eggs. Add eggs to meat and bean mixture, stir well. Set mixture aside. In electric skillet pour enough oil to cover bottom of skillet, heat. Take tortilla shells and one at a time place in hot oil for about 2 seconds then turn over for another 2 seconds. Drain on paper towels and then stack in a pile. Fill each tortilla shell with 2 serving spoons of meat mixture and fold over. Place tacos on cookie sheets in rows. Bake at 350 for about 10 - 15 minutes. Top with your favorite toppings.
RED VELVET CAKE
ReplyDeleteIngredients:
Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 Tablespoons cocoa
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon soda
1 teaspoon vanilla
Red Velvet Cake Frosting
1 cup butter
1 cup milk
1 tablespoon vanilla
1 cup sugar
3 tablespoons flour
Directions:
Red Velvet Cake
Cream shortening,eggs and sugar. Set aside. Make a paste of cocoa and part of food coloring in small bowl. Add this and rest of food coloring to creamed mixture. Set aside. Sift flour and salt. Add this to creamed mixture a little at a time and by alternating with the buttermilk. Stir after each addition. Add vinegar and stir. In a small bowl stir soda and vanilla, add to batter, mix well. Bake in 2 round cake pans at 350 for 30 minutes. let cool and remove from pans. Split each cake in the middle by using a piece of thread wrapped around it and by pulling. The thread will cut the cake so you will end up with 4 layers.
Red Velvet Cake Frosting
Cream butter and sugar until fluffy. Cook milk and flour until thickened. Cool milk mixture. Add vanilla to sugar and butter. Then add milk mixture gradually, beating constantly. Frost between each layer and on top but do not frost the sides. Keep refrigerated.
CHOCOLATE CHIP CAKE
ReplyDeleteIngredients:
1 box butter cake mix
1/2 cup water
1/2 cup oil
1 small box instant chocolate pudding mix
8 ounces sour cream
4 eggs
1 bag chocolate chips
Directions:
Combine all ingrdients except chocolate chips and beat until smooth. Stir in chocolate chips. Pour into greased and floured 13x9 inch pan. Bake at 350 about 45 minutes or until toothpick comes out clean.