| Title |
Poster |
Description |
Ingredients |
Directions |
| Layered Casserole | Ron | Tasty Mexican Casserole. Great left over too! | 1 Frozen Tamale, chicken, pork or beef
2 can (4 oz) of Mushrooms
1 can (8 oz) of Tomato Sauce
1 can of Chicken (12 or 14 oz)
1 cup of Cooked Rice
1 bunch of Green Onions, cut very fine
I can of black olives either chopped or left whole
1 can (8 oz) of Tomato Sauce or Stewed Tomatoes
1 can of Cream of Chicken Soup
1/2 pound of Mozzarella Cheese
1/4 pound of Cheddar Cheese | Put in an 8in sq. pan, Tamale broken up and flattened out with back of a spoon in bottom of pan. Then put the rest of the ingredients in the order shown above. Also spread each item evenly over the top of the other so the pan is filled clear to the edges. Bake at 350 degrees for 45 minutes |
| Nate's Chicken | Suz | This is one of those really rich, super filling recipes | 4 IQF chicken breast
1 can golden mushroom soup
1 8 oz. package cream cheese
1/2 cup butter (margarine, 1 stick)
1 cup white wine
1 pkg Good Seasons dry Italian dressing mix
1 16 oz pkg. angel hair pasta | In a pot melt butter/margarine and cream cheese together. Add soup, wine and dressing mix. Stir well simmer.
Line the bottom of your pan with chicken breasts, pour sauce over, bake for about an hour.
Meantime prepare pasta.
Serve one breast over a serving of pasta, with garlic toast. |
| Maple Apple Crisp | Crystal | Tender apples kissed with maple syrup and covered in a rich, crunchy topping. | 5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened | 1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. |
| Amy's Chocolate Chip Cookies | Crystal | These can be made with different puddings and chips | 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips | 1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
3. Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned. |
| Aaron's Chocolate Chunk Oatmeal Cookies | Amanda | This recipe is very fast and easy. | 1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips | 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. |
| Grilled Cheese Sandwich | Dave | Bread, butter and Cheddar cheese - here's a way to make this classic sandwich | 4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese | Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese. |
| Slow Cooker Chicken and Noodles | Kathy | This is a wonderfully easy soup to cook while at work or on a busy day | 4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles | 1. Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste. |
| Aunt Teen's Creamy Chocolate Fudge | Daisy | This was my aunt's recipe for fudge, passed down through the family. | 1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
| 1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
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