Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 1/2 lbs. lean ground beef 1 can (14.5 oz. diced tomatoes with green chilies 1/2 c. water 1 c. sour cream 1 pkg. taco seasoning 8-12 oz. Colby-Monterey jack cheese, shredded Corn tortilla chips Directions: Preheat oven to 350 degrees. In a medium skillet over medium heat, brown the ground been and drain the fat. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning; mix. Let simmer for 5-10 minutes. In the bottom of a greased 9x13 baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese. Repeat this process until the last layer of cheese. Bake for 20 minutes, or until the cheese is bubbly. Note: You can always add any of the following ingredients if you would like: drained corn, drained and rinsed pinto/black beans, sliced olives, diced bell peppers or sliced jalapeno peppers.
Ingredients: 2 cans Grands biscuits (I used butter flavored) 16 oz. alfredo sauce 2 c. Swiss cheese 1/2 tsp. garlic powder 1/2 tsp. garlic salt 1/2 lb. chicken, cooked and shredded (I used rotisserie chicken) 1/2 lb. cubed ham Directions: Preheat oven to 375 degrees. Cut each biscuit into 6 pieces and place in a bowl. Toss biscuits with alfredo sauce, garlic powder and garlic salt. Add chicken, ham and 1 c. Swiss cheese. Toss until well-mixed. Spray a 9x13 baking dish with non-stick cooking spray. Pour biscuit mixture into the pan and top with remaining cheese. Bake at 375 degrees for 30-35 minutes or until the biscuits are done.
Ingredients: 2 lbs. lean ground beef (90% lean) 1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1 pkg. (20 oz.) frozen crinkle-cut French fries
Directions: Preheat oven to 350 degrees. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 9x13 baking dish.
Arrange French fries on top. Bake, uncovered, 50-55 minutes or until the fries are golden brown.
Ingredients: 1 1/2-2 lbs. uncooked chicken breast, cut into bite-size pieces 1 bag (24 oz.) tater tots 1/4 c. hot sauce 1 c. ranch dressing 1 c. Mexican blend cheese 6 green onions, thinly sliced 2-4 stalks celery, thinly sliced (optional)
Directions: Preheat oven to 350 degrees.
Combine the hot sauce and ranch dressing in a small bowl.
Place the chicken pieces and celery slices in a 9x12 baking dish.
Coat the chicken in half of the buffalo ranch sauce.
Sprinkle most of the green onions over the chicken. Save some of the onion slices for the topping.
Place the tator tots in rows on top of the chicken pieces.
Pour the remaining buffalo ranch sauce over the tator tots. Sprinkle with cheese over the top. Top with the remaining green onions. Bake at 350 for 45 minutes.
Ingredients: 3 c. cooked chicken (can use rotisserie chicken) 6 oz. egg noodles 1 Tbsp. chives 1 tsp. garlic salt 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel mild tomatoes 1 can corn, drained 2-2 1/2 c. Mexican shredded cheese, divided 1 bag nacho cheese Doritos, crushed Directions: Cook the egg noodles according to package directions; drain. In a large mixing bowl combine the noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, tomatoes and corn. Stir well until everything is combined. Place 1/2 of the chicken mixture in a 9x13 casserole dish. Sprinkle with 1/2 of the cheese. Place the rest of the chicken mixture on top of the cheese and spread out evenly. Sprinkle with remaining cheese and cover with foil. Bake at 400 degrees for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and sprinkle with crushed Doritos.
Ingredients: 1 large boneless skinless chicken breast (12 oz.) 4 slices turkey bacon 1 lb. tomato and spinach farfalle (bowtie pasta) 2 Tbsp. all-purpose flour 2 c. fat-free milk 1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup 1/2 tsp. garlic salt 1 1/4 c. shredded reduced-fat Mexican cheese blend Directions: Heat broiler. Coat a 2 quart broiler-proof baking dish with nonstick cooking spray. Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees. Remove to plate and cut into 1/2 inch pieces. Keep warm. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve. Cook pasta following package directions, about 12 minutes. Drain. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes until thickened; stir in 3/4 c. of cheese. Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese. Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.
(Courtesy of Kraft) Ingredients: 1 lb. extra-lean ground beef 1 each red pepper, large carrot and large onion, chopped 2 cloves garlic, minced 2 cans (14.5 oz. each) no-salt added diced tomatoes, undrained 2 c. chunky salsa 1 tsp. ground cumin 1 c. frozen corn 6 flour tortillas (8 inch), cut in half 1 can (16 oz.) refried beans 1 pkg. (8 oz.) Mexican style shredded cheese Directions: Heat oven to 400 degrees. Brown meat with peppers, carrots, onions and garlic in a large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes. Remove from heat. Stir in corn. Spread 2 c. tomato mixture onto bottom of 9x13 baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut sides of tortillas facing the sides of the dish. Cover with layers of half the beans, 2 1/2 c. of the remaining tomato mixture and 1/2 c. cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with a sheer of foil sprayed with cooking spray.
(Courtesy of More Recipes From The Heart of Union County) Ingredients: 2 eggs 3/4 c. crushed saltine crackers 6-8 garlic cloves, minced 2 tsp. salt, divided 1 1/2 tsp. pepper, divided 1 lb. ground beef 1 can cream of chicken soup 1 c. sour cream 1 c. shredded cheddar cheese 1 large onion 1 pkg, (30 oz.) frozen shredded hash browns, thawed Directions: In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 tsp. pepper. Crumble beef over mixture; mix well. Shape into 1 inch balls. In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain. In a bowl combine the soup, sour cream, cheese, onion and remaining salt and pepper. Mix with hash browns. Transfer to a greased 9x13 baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncovered and bake for 15 minutes longer or until meat is no longer pink and potatoes are tender.
(Courtesy of Favorite Recipes Press) Ingredients: 1/2 c. chopped onion 4 Tbsp. butter 2 cans cream of chicken soup 2 c. diced cooked chicken 1 c. milk 2 c. shredded sharp cheddar cheese 4 c. cooked macaroni 4 Tbsp. buttered bread crumbs Directions: Brown onion in butter in a hot skillet. Stir in soup, chicken, milk and 1 1/2 c. cheese. Heat until the cheese melts. Stir in macaroni; pour into a buttered 3 quart casserole dish. Sprinkle remaining cheese and bread crumbs on top. Bake at 350 degrees for 30 minutes or until hot.
(Courtesy of Favorite Recipes Press) Ingredients: 1 lb. ground chuck 1/2 lb. sweet Italian sausage, sliced 2 cloves garlic, minced 1 onion, chopped 1/4 c. olive oil 1 can (35 oz.) Italian tomatoes 1 can (6 oz.) tomato paste 1 tsp. basil 1 tsp. oregano 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 lb. lasagna noodles, cooked al dente 1 lb. ricotta cheese 1 lb. mozzarella cheese, sliced 2/3 c. grated Parmesan cheese Directions: Saute ground beef and sausage with garlic and onion in olive oil in a hot skillet. Add tomatoes, tomato paste, seasonings and 1 c. water; mix well. Simmer, covered, for 2-3 hours. Alternate layers of sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large shallow baking dish until all ingredients are used. Bake at 350 degrees for 45 minutes.
(Courtesy of Food Writers Favorites) Ingredients: 6-8 oz. uncooked spaghetti 2-3 c. chopped cooked chicken or turkey 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1/3 c. grated Parmesan cheese 1 can (4 oz.) sliced mushrooms, drained 1 c. sour cream Additional grated Parmesan cheese, optional Directions: Cook spaghetti in boiling water for 8 minutes; drain well. In a large mixing bowl, combine cooked spaghetti, cooked chicken, mushroom soup, 1/3 c. Parmesan cheese and mushrooms; mix well. Stir in sour cream. Transfer spaghetti mixture to a greased 2 quart baking dish. Bake in a preheated 350 degree oven for 30 minutes. Before serving; sprinkle with additional Parmesan cheese, if desired.
Ingredients: 1 can (28 oz.) chili with beans 8 all-beef hot dogs, cut into bite-size pieces 2 c. shredded cheddar cheese (8 oz.) 2 cans (12 oz. each) layered refrigerated biscuits 2 Tbsp. butter, melted 1 tsp. garlic powder 1 tsp. parsley flakes Directions: Heat oven to 375 degrees. Lightly spray a 9x13 baking dish with cooking spray; set aside. Mix chili with beans and all-beef hot dogs in the baking dish. Top with shredded cheddar cheese. Separate the biscuits from each other and cut each biscuit into 4 pieces. Place in a large bowl; toss with melted butter, garlic powder and parsley flakes. Scatter biscuits on top of the casserole. Bake 20-22 minutes or until the biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
Ingredients: 6 c. uncooked egg noodles (about 12 oz.) 2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted 1 c. (8 oz.) sour cream 3/4 c. 2% milk 1/4 tsp. salt 1/4 tsp. pepper 3 c. cubed cooked chicken breasts 1 c. crushed Ritz crackers (about 20 crackers) 1/4 c. butter, melted Directions: Preheat oven to 350 degrees. Cook noodles according to package directions for al dente; drain. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 9x13baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over the top. Bake 30-35 minutes or until bubbly.
Ingredients: 1/3 c. butter, cubed 1 1/2 c. sliced fresh mushrooms 2 medium carrots, sliced 1/2 medium onion, chopped 1/4 c. all-purpose flour 1 c. chicken broth 1 c. 2% milk 4 c. cubed cooked chicken 1 c. frozen peas 1 jar (2 oz.) diced pimientos, drained 1/2 tsp. salt TOPPING: 2 c. all-purpose flour 4 tsp. baking powder 2 tsp. sugar 1/2 tsp. salt 1/2 tsp. cream of tartar 1/2 c. cold butter, cubed 2/3 c. 2% milk Directions: Preheat oven to 400 degrees. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7 baking dish. For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit butter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Ingredients: 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 1/2 tsp. salt 1/4 tsp. pepper 1 can (14 1/2 oz.) chicken broth 6 pork rib or loin chops (3/4 inch thick) 2 Tbsp. canola oil Additional salt and pepper, optional 6 c. thinly sliced peeled potatoes 1 medium onion, sliced Paprika and minced fresh parsley, optional Directions: In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper, if desired. In a greased 9x13 baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender If desired, sprinkle with paprika and parsley.
Ingredients: 2 c. shredded cooked chicken breasts 1 can (14 oz.) artichoke hearts, drained and chopped 1 pkg. (8 oz.) shredded mozzarella cheese, divided 1/2 c. grated Parmesan cheese 1/2 c. chopped drained oil-packed sun-dried tomatoes 2 pkgs. (8 oz. each) cream cheese, softened 1 c. milk 1/2 tsp. garlic powder 1/4 c. tightly packed fresh basil, chopped, divided 12 lasagna noodles, cooked Directions: Heat oven to 350 degrees. Combine chicken, artichokes, 1 c. mozzarella, Parmesan cheese and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture. Spread half of the remaining cream cheese mixture onto bottom of a 9x13 baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
Ingredients: 3 c. cubed cooked chicken 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted 1 c. milk 1 jar (4 1/2 oz.) sliced mushrooms, drained 1/2 tsp. dill weed 1/2 tsp. paprika TOPPING: 1/4 c. grated Parmesan cheese 1 Tbsp. dried minced onion 1 tsp. dried parsley flakes 1/2 tsp. paprika 1 tube (12 oz.) refrigerated buttermilk biscuits Directions: In a large saucepan, combine the first 6 ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm. In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate the biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes. Transfer the chicken mixture to a greased 8 inch square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.
Ingredients: 1 lb. spiral noodles or fettuccine, boiled to al dente and drained 9 Tbsp. butter 4 1/2 Tbsp. flour 1 can (14.5 oz) chicken broth 1/2 c. half and half 1 c. plus 2 Tbsp. grated Parmigiano-Reggiano 1 c. plus 2 Tbsp. grated Gouda cheese 1 c. plus 2 Tbsp. grated sharp white cheddar cheese 6 oz. mascarpone cheese 10 oz. cooked chicken breast, sliced or cubed (can use grilled chicken) 3 Tbsp. grated Parmesan cheese, for topping Directions: Heat oven to 350 degrees. Spray a 9x9 baking dish with cooking spray. Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, Parmigiano and half and half. Allow all cheese to melt and meld together, while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken. Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake, uncovered, about 15-25 minutes or until hot in the center.
Ingredients: 2 c. uncooked egg noodles 2 c. cooked, shredded chicken 1 pkg. (10 oz.) frozen peas and carrots 1 pkg. (10 oz.) frozen corn 1 c. milk 1 can (10 oz.) cream of chicken soup 1 can (10 oz.) cream of mushroom soup Salt and pepper, to taste 1/2 Tbsp. dried minced onion 2 Tbsp. melted butter 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning, optional Directions: Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.
Ingredients: Salt 1 lb. lasagna sheets 8 oz. sliced pepperoni 4 c. tomato sauce (homemade or your choice) 1 lb. ricotta 1 lb. shredded mozzarella 2 lb. bulk Italian sausage, cooked 3/4 c. grated Parmesan Directions: Preheat the oven to 375 degrees. Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. In a 10x14 baking pan or dish, pour 1 c. of the tomato sauce in the bottom and around the sides. Layer the lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add 1/3 of the ricotta and 1/4 of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 c. of tomato sauce over the top. Repeat this two more times. On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15-20 minutes to the cook time, or until it is bubbly. Cover loosely with foil if it is browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
