Mexican Stuffed Shells

• 1 lb. ground beef
• 1 package low-sodium taco seasoning
• 4 oz. cream cheese
• 14-16 jumbo pasta shells
• 1.5 cup salsa
• 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1 onion
• 3 green onions (optional, for topping )
• Sour cream (optional, for topping)

1.) Preheat oven to 350°.
2.) In a frying pan cook ground beef; add taco seasoning and prepare according to package directions (if using onion, chop and add here).  Add cream cheese, cover and simmer until cream cheese is melted. Blend well. Set aside and cool completely.3.) While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
4.) Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
5.) After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Spinach Parmesan Dip

• 1 8 ounce package cream cheese, softened
• 1 8 ounce carton dairy sour cream
• 1 - 2 cups finely chopped fresh spinach
• 1/3 cup grated Parmesan cheese
• 1 - 2 teaspoons cracked black peppercorns
• Assorted crackers and/or vegetable dippers

In a large mixing bowl, beat cream cheese until smooth; beat in sour cream until fluffy. Stir in spinach, Parmesan, and peppercorn. Serve with assorted dippers.

Leftover Thanksgiving Turkey Casserole

• 4 cups prepared Stuffing, divided
• 1 lb. coarsely chopped cooked Turkey (about 4 cups)
• ¾ cup Hellmann’s® Real Mayonnaise, divided
• ¼ cup fresh whole berry cranberry sauce
• 2 cups Mashed Potatoes
• 1½ cups Shredded Mozzarella
• Nonstick Cooking Spray
• Fresh Cranberries, for garnish (optional)

1. Preheat oven to 375°. Spray an 8-inch baking
dish with cooking spray. Spoon in half of the
stuffing and spread evenly; top with turkey.
2. Combine cranberry sauce with ¼ cup of the
Hellmann’s Real Mayonnaise, then spread
evenly over turkey.
3. Combine remaining mayonnaise with mashed potatoes and cheese in a large bowl.
Spread evenly over other ingredients and top with remaining stuffing.
4. Bake 40 minutes or until hot and bubbling in center. Let stand 10 minutes, then garnish
with fresh cranberries (optional) and serve.

Taste and Tell Grilled Tortilla Wraps

• 1/2 Cup Mayo
• 2 Tbs Yellow Mustard
• 1 Tbs Honey
• 9-12 Slices Swiss Cheese
• 6 Flour Tortillas

Meat Choices

• Deli Sliced Ham
• Shredded Chicken
• Turkey
• Real Bacon Bits

In bowl mix mayo, mustard and honey.

Layer in tortillas with cheese, then mayo mix, then meats. Roll up.

Grill at medium heat in frying pan seam side down turn when starting to brown and cook until cheese melts.

Ted and Dana's Artichoke Dip

• 1 Can Artichokes shredded in food processor
• 1/2 Cup Real Bacon Bits
• 8 oz Cream Cheese
• 6 oz Parmesan Cheese softened
• 2-3 Green Onions chopped
• 3/4 Cup spinach shredded in Food Processor

Mix all ingredients with hand mixer put in 9 inch pie pan Bake for 50 minutes at 350˚ Serve with Pita Chips or Wheat Thins.

Doritos Taco Bake

• 1 Pkg Crescent Rolls
• 1 lb. Hamburger
• 1/2 pkg Taco Seasoning
• 8 oz Sour Cream
• 14 oz Can Diced Tomatoes
• 8 oz Can Tomato Sauce
• 1 Cup Cheddar Cheese
• 15 oz bag Nacho Cheese Doritos

Brown Hamburger and drain.
Add Taco Seasoning, tomato sauce, a little water, and diced tomatoes. Simmer
Press Crescent rolls into 9x13 pan press seams together to form crust.
pour in meat mixture then sour cream, then Cheese.
Crush about 3/4 bag of doritos put them on top.
Bake at 350˚ for 30 minutes.

Baked Ravioli Lasagna

• 1 Bag Frozen Ravioli
• 1 Bottle (Marinara Sauce Any Tomato based sauce works)
• Mozzarella Cheese
• Pepperoni

Heat oven to 400˚. Spray Bottom of 9x13 baking dish. 

spread marinara evenly on bottom of pan. Arrange frozen ravioli in pan in one layer

Layer pepperoni.

Layer cheese, then ravioli 

Then sauce then cheese. 

Bake 30 min covered with foil then another 10-15 min uncovered.

Pizza Pockets

• Crescent rolls
• Pepperoni
• Mozzarella Cheese
• Butter
• Parmesan Cheese

Open crescent tube and separate into four pieces that are square. Press seam so the triangles form one piece on each square. Add pepperoni and cheese to half of square and fold over and press into pocket. brush top with melted butter and sprinkle parmesan cheese. Bake at 375˚ for 13 minutes.

Baked Tortellini

• 1 Bag Cheese Tortellini
• 1 Jar Alfredo Sauce
• 1/2 Jar Marinara Sauce
• 1/2 Cup Mozzarella Cheese
• 1/2 Cup Parmesan Cheese

Cook Tortellini as package directs. Mix with 2 sauces in baking dish. Top with Mozzarella and Parmesan. Bake at 350˚ for 20-30 Minutes. (Until Cheese is starting to brown.)

Farmer's Breakfast

• 5-6 Strips of Bacon
• 3 Medium Potatoes Chopped
• 1/2 Onion Chopped
• 3 Eggs, Scrambled (Not Cooked)
• Cheddar Cheese
• Salt 
• Pepper

In Skillet cook bacon  until crisp. Remove bacon and crumble then set aside. 

Drain most of grease, leaving just enough to lightly coat onion and potatoes. 

Cook onion and potatoes until browned and potatoes are started to soften. Add Eggs and cook until eggs are cooked to your taste. 

(I like mine well done so I cook them a long time. This also makes the potatoes and onions get that awesome crispy taste.)

 Add Cheese and bacon and heat until cheese mostly melts. Salt and pepper to taste! 

Baked Hawaiian Ham and Swiss Sliders

• 12 Pack of Hawaiian Rolls
• 1 lb. Deli Ham Shaved
• 1 lb. Swiss Cheese Thinly Sliced
• 1 Sticks Butter 
• 3 Tbs. Dijon Mustard
• 1 1/2 tsp. Worcestershire Sauce
• 3 tsp. Poppy Seeds (optional)
• 1 onion (Optional)

Melt butter. Add mustard Worcestershire, onion and poppy seeds. Simmer for a few minutes. Cut entire pack of rolls in half horizontally. (Its not necessary to separate rolls) in greased Casserole dish place bottoms of rolls and spread 1/2 of butter mix on followed by ham and cheese. Put top rolls on and spread remaining mix on top. Bake at 350˚ for 15-20 minutes. Cut into individual rolls to serve. 

I didn't read these directions well as I made this and didn't simmer butter mix just melted the butter in the microwave and mixed in the other stuff and it turned out awesome so if you don't want to bother with that part don't :)

Italian Crescent Casserole

• 1 lb. Ground Beef Cooked and drained
• 1 C. Garlic Tomato Pasta Sauce
• 1 Can refrigerated crescent dinner rolls
• 1 1/2 C. Shredded Italian Cheese Blend
• 1/4 tsp Basil

In skillet mix cooked beef and pasta sauce until warm.

Separate crescent rolls place in 9 inch glass pie plate in spoke pattern with tips overlapping rim. Press together dough on bottom of pan.

Sprinkle with 1 cup cheese. Spoon beef mix in and bring tips over filling to meet in center not overlapping in process. Sprinkle with remaining 1/2 cup cheese and basil.

Bake 15-20 minutes at 375˚

Crispy Cheddar Chicken

• 4 Chicken Breasts
• 2 Sleeves Ritz Crackers
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/2 C. Milk
• 3 C. Shredded Cheddar Cheese
• 1 tsp Parsley

Sauce

• 1 can Cream of Chicken Soup
• 2 Tbs Sour Cream
• 2 Tbs Butter

Cut Chicken Breasts into 2-3 Chunks.

Grind ritz crackers in food processor.  Add salt and pepper.

Pour Milk, Cheese, and Cracker crumbs into 3 separate containers.

Spray cooking spray on baking sheet.

Dip chicken into milk, then press cheese into chicken and press into cracker crumbs. then place on baking sheet. Cheese will fall off in process but as long as some stays on it it'll work just fine. 

Sprinkle chicken with parsley.

Cover chicken with tin foil and bake at 400˚ for 35 minutes. Remove foil and for additional 10 minutes or Until chicken is golden brown and crispy. 

In sauce pan combine Sauce ingredients with a whisk. Stir over medium heat until sauce is nice and hot. Serve over chicken.

Chicken Pot Pie Cupcakes

• 1 Chicken Breast Cooked and Diced
• 1 Can Cream of Chicken Soup
• 1 C. of mixed veggies
• 1 C. Shredded Cheddar Cheese
• 1/2 Tps Thyme 
• 1/2 Tbs Basil
• 1 tsp Onion Powder
• 1 tsp Garlic Salt
• 2 rolls of refrigerated Biscuits (Grands)

Preheat Oven to 400˚
In large bowl combine chicken, soup, veggies, cheese, herbs, and spices. Greases muffin tin and place biscuits in each cup pressing to sides. Spoon mixture into biscuit cups. Slide into oven and bake for 15 minutes.

I have also used the crescents you can buy uncooked in rolls and put some dough over cups after filling with mixture. 

Chicken Cordon Bleu Pasta

• 2 Chicken Breasts Cooked and Cut into Strips
• 3/4 C. Bacon Cooked and Cut into Strips
• 3/4 C. Diced Ham
• 10 oz. Penne or Ziti PAsta
• 2 C. Heavy Cream
• 8 oz. Cream Cheese
• 1/2 tsp. Onion Powder
• 1/2 tsp Garlic Salt
• 1 1/2 C. Shredded Swiss Cheese
• Bread Crumbs

Cook Pasta according to box directions and drain. 

Heat cream cheese in sauce pan until melted stir in heavy cream. stir until completely combined. Add Onion Powder and garlic salt. Stir in 1 cup of cheese. until smooth.

In casserole dish layer noodles, chicken bacon and ham. Pour sauce over top and sprinkle with 1/2 cup of cheese and bread crumbs.
Bake at 350˚ for 15 Minutes.

Philly Cheesesteak Sloppy Joes

• 1 Tbs Olive Oil
• 1 Med. Onion Chopped
• 1 Green Pepper Chopped
• 1 Pound Ground Beef
• 2 Tbs Steak Sauce
• 1/2 C. Beef Stock
• Salt and Pepper
• Rolls or Buns

Cheese Sauce

• 1 Tbs Butter
• 1 Tbs Flour
• 1 C. Milk
• 1 C. Provolone Shredded

In Skillet cook onion and green pepper in oil until soft. Add beef and cook until browned. Drain fat. Stir in steak sauce and beef stock and season with salt and pepper. Bring to boil and cook 2 min. 

Cheese Sauce
Melt butter in sauce pan. Stir in flour and mix into butter well. stir in milk and bring to bubble and let thicken. Turn off heat and stir in cheese. 

Spoon beef mixture on toasted buns and add cheese sauce.

If desired add mayo, lettuce, tomato, and onion to sandwhich.

Kitchme's Baked Chimichanga

• 2/3 C.Picante Sauce or your Favorite Salsa
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano, Leaves Crushed
• 1 1/2 C. Cooked Chicken, Chopped
• 1 C. Cheddar Cheese, Shredded
• 2 Green Onion, Chopped with some tops
• 8 Flour Tortillas
• 2 Tbs Butter Melted

Preheat oven to 400˚. Mix Chicken, salsa, cumin, oregano, cheese and onion. Place a 1/4 Cup of mixture in each tortilla and fold up placing flap down on pan. brush all with melted butter.
Bake for 20 Minutes or until golden brown. Garnish with cheese onion and salsa.

Plain Chicken's Cheesy Chicken Spaghetti Casserole

• 8 oz. Spaghetti Cooked
• 2 Cups Cooked Chicken Diced
• 1 10 oz. Can Cream Chicken & Mushroom Soup
• 2 Tbs Butter
• 1/3 Cup Milk
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/8 tsp Pepper
• 1 Cup Mozzarella Cheese Shredded
• 1/4 Cup Parmesan Cheese

Combine Cooked Spaghetti, Chicken, Soup, Butter, Milk, Pepper, Garlic & Onion Powder and Mozzarella Cheese. Mix well and put into a 2 quart casserole dish. Top with Parmesan Cheese. Bake at 350˚ for 30 minutes.

For a Vegetable addition Broccoli works great! 

Cowboy Casserole

• 1 1/2 lb.s Ground Chuck
• 1 Medium Onion Finely Chopped
• 1 Cup Shredded Carrots (Optional)
• 1 Tbs Minced Garlic
• 1 Can Whole Kernel Corn Drained
• 1 Can Cream of Mushroom Soup
• 2 Cups Shredded Cheddar Cheese
• 1/2 Cup Milk
• 4 Tbs Sour Cream
• 1 Bag of Crispy Crowns Tater Tots

Pre-heat oven to 350˚ Cook onion until translucent add garlic cook another minute. Add beef and cook until brown through. Drain and set aside. 

Layer tater tots on bottom of Greased Casserole dish. In small bowl combine soup, milk, and sour cream. whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheese and gently mix. 

Pour hamburger mixture over tater tots then layer with tater tots and sprinkle with remaining cheese. Bake for 25-30 minutes until golden brown and crunchy.

Babble's Oven Baked Parmesan Fries

3 russet potatoes

2-3 tablespoons light olive oil

1/4 cup panko bread crumbs

1/4 cup parmesan, freshly grated

garlic salt

fresh ground pepper

chopped italian parsley (for garnish)

Clean the potatoes.  Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact.  Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl.  Drizzle the olive oil over the potatoes, then stir to evenly coat.  Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan.  Spread the potatoes onto a large parchment covered baking sheet.  Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan and chopped parsely.  Serve immediately alongside your favorite burgers, steak, or barbecued chicken.  Enjoy the indulgence!