King Ranch Chicken Casserole

I have no memory of exactly where I found this recipe, but it was the result of an exhaustive online search many years ago. It's surprisingly similar to my Mexican Casserole, but made with chicken. Delicious!

1 lb. chicken breast, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1 cup grated cheese
tortilla chips, crushed

In a non-stick pan, stir fry chicken chunks until cooked through. Stir soups and tomatoes together in a medium bowl. Spray a 13x9x2 baking dish with non-stick cooking spray and cover the bottom with tortilla chips. Place chicken over tortilla chips and then spread soup mixture over chicken. Sprinkle top with cheese. Bake at 350ºF for 30-45 minutes or until hot through and bubbly.

Monkey Bread

I've tried many versions of monkey bread over the years, but the one I found today on The Pioneer Woman Cooks looks like the best yet. I won't actually test it until Saturday morning, but I know it will be outstanding. Can't wait!

2-3 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
2 sticks of butter
3 cans of Buttermilk Biscuits (the non-flaky ones)

Preheat oven to 350ºF. Combine cinnamon and white sugar in a gallon size zipper bag and shake to mix evenly. Separate biscuits and cut each one into quarters. Drop all biscuit pieces in the bag with the cinnamon-sugar mixture. Seal bag and shake until the pieces are separated from each other and coated in cinnamon-sugar. Arrange evenly in an ungreased bundt pan. Melt butter and brown sugar together in a small saucepan. Stir together over medium-high heat until completely combined. Pour butter mixture over biscuits. Bake at 350ºF for 30-40 minutes, or until crust is a deep brown on top. Allow to cool for 15-30 minutes. Turn out onto a large plate and serve.

Enchilada Casserole

Tomorrow is Cinco de Mayo so I thought it was only fitting I post a Tex-Mex recipe. I don't remember where this recipe came from, but it's always a popular dish. This is what we'll have for our "fiesta" tomorrow night, served with cole slaw and pinto beans. Olé!

1 lb. ground beef
1 small chopped onion
Cumin, garlic, salt and pepper to taste
1 can cream of mushroom soup
1 can enchilada sauce
1 small can tomato sauce
1 can chopped green chilies
1 can sliced black olives, drained
Flour tortillas
Mexican cheese blend

Spray baking dish with cooking spray. Brown ground beef, onion and spices in a skillet and drain. Stir together soup, chilies, enchilada sauce and tomato sauce. Line dish with flour tortillas. Layer half of beef mixture, half of soup mixture and half of cheese. Repeat layers except cheese. Cover and bake at 350ºF for 30 minutes. Remove cover, sprinkle with remaining cheese and bake another 10-15 minutes, or until cheese is melted and beginning to brown.

Update: The ingredient list has been corrected to include the tomato sauce.

Cheesy Chicken and Broccoli Macaroni

This is a classic Velvetta recipe I got years ago from one of those little cookbook magazines you always find in the checkout line at the grocery store. Excellent for feeding a crowd. I like to sometimes use broccoli florets instead of chopped broccoli. Don't be afraid to add extra chicken broth or some water if you think there isn't enough liquid.

4 boneless, skinless chicken breast halves, cut into chunks
1 can chicken broth
3/4 lb. Velveeta, cut up
2 cups elbow macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Cook and stir chicken in large skillet 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta and broccoli, stir until Velveeta is melted.

Note: I like to use my chicken fryer in place of the large skillet. It holds everything much better and has a tight fitting lid. An electric skillet would probably work, too.

Cranberry Salad

This salad is a great alternative to cranberry sauce at the holidays. Even people who claim they don't like cranberries enjoy it.

2 cups fresh cranberries
1 cup apples
1 cup sugar
1 box sugar free rasperry Jell-O
1 cup chopped walnuts
1 cup boiling water
1/2 cup cold water

Grind cranberries and apple in food processor. Prepare Jell-O using 1 cup boiling water and 1/2 cup cold water. Stir in fruit and nuts. Refrigerate until firm.

Baked Ziti

This recipe is courtesy of Mr. Food. It's basically unchanged but, being the carnivores we are, I decided it needed some meat. Leave the meat out for a vegetarian friendly meal.

1/2 lb. ziti
2 cups grated mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
15 oz. ricotta cheese
1/2 cup Parmesan cheese
1/2 lb. lean ground beef

Cook pasta according to package directions. Drain and stir in ricotta cheese and 1 1/2 cups mozzarella. Brown ground beef in skillet, drain and stir into spaghetti sauce. Spread 1/2 of spaghetti sauce mixture in a 13x9x2 baking dish coated with nonstick cooking spray. Spoon in ziti and cheese mixture. Top with remaining spaghetti sauce. Sprinkle with Parmesan cheese and remaining mozzarella. Bake at 350ºF for 25 to 30 minutes or until golden brown and hot through.

Chocolate Sheet Cake

This is my favorite cake of all time. I got the recipe from my mother, who has been making it for probably the last 65 years. We both make if for just about every special occasion. No holiday or family get together would be complete without it.

4 rounded tbl. cocoa
1/2 cup shortening
1/2 cup butter or margarine
1 cup water
1/2 cup buttermilk
2 cups flour
2 cups sugar
1 tsp. soda
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/2 tsp. salt


Frosting:
4 rounded tbl. cocoa
1 stick butter or margarine
1 lb. powdered sugar, sifted
6 tbl. milk
1 tsp. vanilla
1/2 cup chopped nuts

Melt cocoa, butter, shortening and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients. Beat with mixer until smooth. Bake in greased 13x9x2 pan at 400ºF for 20-30 minutes. Cool. Melt cocoa, butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread over cake.

Oatmeal Carmelitas

Another great recipe courtesy of my sister-in-law. These bar cookies are so good they should be illegal.

CRUST:
2 cups flour
2 cups oats
1 1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup margarine

FILLING:
1 (12 1/2 oz.) jar caramel topping
3 tbl. flour
1 pkg chocolate chips
1 cup chopped nuts

Combine crust ingredients in a large bowl with a mixer. Press half of crust mixture into a 13x9x2 baking pan sprayed with non-stick cooking spray. Bake at 350ºF for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 tbl. flour. Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle on caramel topping. Crumble reserved crust mixture over all. Bake an additional 18 to 22 minutes. Cool and cut into bars before serving.

Turkey Sour Cream Enchiladas

I came up with this recipe a few years ago when I was desperate for something different to do with an excess of leftover Thanksgiving turkey. Now it's a staple and I sometimes use chicken when I don't have turkey.

1 can cream of chicken soup
1 can cream of mushroom soup
4 oz. diced green chilies
8 oz. sour cream
2 cups shredded, cooked turkey
corn tortillas
1 cup shredded Mexican blend cheese

Blend soups, chilies and sour cream to make a sauce. Put half of sauce mixture into a bowl and stir in turkey. Place 1/4 cup (more or less) onto one end of a warmed corn tortilla and roll. Place seam side down in 13x9x2 baking dish sprayed with non-stick cooking spray. Continue until pan is full. Pour reserved sauce over enchiladas. Cover with foil and bake 30 minutes at 350ºF. Uncover and sprinkle with cheese. Bake an additional 20-30 minutes, or until cheese is melted and slightly browned and sauce is hot and bubbly.

Green Chili Stew

I'd love to be able to take credit for this recipe. It was a favorite in the cafeteria at the Texas Instruments plant in Midland, Texas. When that plant closed, the recipe followed the the transferred employees to the facility here. I still sometimes go out to the plant and have lunch with hubby on days they serve this, but my homemade is better.

2 1/2 lb. ground beef
3 medium onions, chopped
4 medium potatoes, diced
1 tbl. salt
1 tbl. garlic powder
1 tbl. basil
1 tbl. cumin
2 16 oz. cans diced tomatoes
2 7 oz. cans diced green chilies
1/4 lb. jalapenos, deveined, seeded and chopped
4 cans pinto beans
2 cups water

Drain juice from beans and save. Brown meat, onion and spices in a large dutch oven. Add other ingredients (except beans) and simmer uncovered for 1 hour 10 minutes. Add pinto beans and simmer for additional 20 minutes. Serve with tortillas. Makes 15 servings.

Note: Recipe may be halved. For a less spicy dish, use fewer jalapenos.

Poppy Seed Bread

I got this recipe from my mother who as been making it as long as I can remember. It's one of my favorite quick breads; not too sweet and just the right amount of crunch. I make mini loaves every year at Christmas for teacher gifts.

3 cups flour
1 1/8 cups oil
3 eggs
1 1/2 cups milk
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 1/2 cups sugar
1 1/2 tbl. poppyseed
1 1/2 tsp. butter flavor
1 1/2 tsp. almond flavor

GLAZE:
1/2 cup sugar
1/2 tsp. vanilla
1/4 cup orange juice
1/2 tsp. butter flavor
1/2 tsp. almond flavor

Mix dry ingredients. Add wet ingredients and mix well. Pour into greased and floured loaf pans or bundt pan. Bake at 350ºF for one hour or until crack in top is dry. Brush glaze over warm (not hot) loaves.

Cream of Whatever Soup Mix

This mix is a great stand-in for canned cream soups in recipes. I've never added any of the flavor ingredients or tried eating it as soup, but I'm sure it would taste great.

2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bullion
2 tbl. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
pepper

Combine ingredients, stirring until evenly distributed.

To substitute for 1 can of condensed cream soup, combine 1/3 cup dry mix with 1 1/4 cups cold water. Add your chosen flavor. Heat and stir until thickened. Use as you would the canned product.

Makes the equivalent of 9 cans of soup.

FLAVORS:
Mushroom: 1/2 cup chopped mushroom
Celery: 1/2 cup minced sauteed celery
Potato: 1 cup cooked, diced potatoes
Chicken: 1/2 cup cooked chicken
Vegetable: 3/4 cup cooked vegetables
Broccoli: 1 cup cooked chopped broccoli

Rice Oriental

I developed this dish when our favorite flavor of Hamburger Helper® was discontinued. The variation uses the Cream of Whatever Soup Mix I found on CafeMom. Both methods work equally well and I can't taste a difference between them.

1 lb. hamburger
onion powder
Garlic salt
1 c. cooked rice
1/4 c. soy sauce, or less
1 can cream of mushroom soup
1/2 c. water

Brown hamburger with spices. Stir in rice, soy sauce, soup and water and heat through.

Variation: Use 1/3 cup cream of soup mix, 2 3/4 cup water and 1/2 cup raw rice. Stir into cooked hamburger, cover and cook 20 minutes, or until rice is tender and liquid is absorbed.

Cheesy Mac and Chicken a la King

This combination may sound weird, but it is surprisingly good.

1 box macaroni and cheese
1 can chicken a la king (eg. Swanson’s)
1 cup cooked, shredded chicken
Shredded cheese

Prepare macaroni and cheese according to package directions. Stir in chicken a la king and shredded chicken. Transfer to a small baking dish sprayed with non-stick spray. Top with shredded cheese and bake at 350ºF for 20-30 minutes, or until hot through and cheese is bubbly.

Cheddar Chicken Spaghetti

7 oz. spaghetti, broken
2 cups cubed cooked chicken
2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk
1 tbl. pimiento (optional)
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine chicken, 1 cup cheese, soup, milk, pimientos, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13x9x2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.

Chocolate Chip Cookies

My take on the classic Toll House recipe. More cookie, less chocolate chips. Sometimes I leave the chips out altogether.

4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt
1 cup butter or margarine
1 cup shortening
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
2 tsp. vanilla
1 1/2 cups mini chocolate chips

In medium bowl, combine flour, soda and salt, set aside. In a large bowl, cream butter, shortening and sugars. Beat in eggs and vanilla. Gradually add dry ingredients until well blended. Stir in chocolate chips. Drop by small teaspoons onto ungreased cookie sheets. Bake at 375ºF for 8-10 minutes.

Strawberry Cake

This cake is one of my favorites. It was even my birthday cake several times when I was a child. My store doesn't carry strawberries in the 10-12 oz. size, so I have to buy the 16 oz. package. Just be careful how much berries and juice you use. It is possible to get too much of a good thing!

1 box white or yellow cake mix
1 small pkg. strawberry Jell-O
1/2 cup water
1/2 cup vegetable oil
3 eggs
10-12 oz. frozen sliced strawberries, thawed and divided
1 pound powdered sugar
1/2 cup butter or margarine, melted

Stir together cake mix, Jell-O, water, oil and eggs. Add 5 oz. berries with juice and mix well. Bake in greased 13x9x2 pan at 325ºF for 20 to 30 minutes, or until done. Cool completely. Sift powdered sugar and mix together with melted butter. Beat in remaining strawberries with a hand mixer until desired consistency is reached. Spread onto cooled cake.

Sausage Balls

1 lb. breakfast sausage
1 lb. sharp cheddar cheese, shredded
2 cups biscuit baking mix

Bring sausage to room temperature. Thoroughly combine ingredients in a large bowl. Form into walnut sized balls and place on baking sheet lined with parchment paper. Bake at 350ºF for 20 minutes, or until golden brown.

Cheesy Rice and Broccoli

A simple to fix classic. This came from a Velveeta cookbook, natch.

10 oz. frozen chopped broccoli, thawed
1 cup water
1 1/2 cups instant white rice, uncooked
8 oz. Velveeta, cubed

Bring broccoli and water to a full boil in a medium saucepan set to medium-high heat. Stir in rice, cover. Remove from heat and let stand 5 minutes. Stir in Velveeta until melted.

English Pea Salad

This is my own original recipe. I love pea salad, but I don't love the fat that comes on those at salad bars. I only put amounts because a recipe needs measurements, right? Don't measure anything for this recipe, just dump in what looks good.

16 oz. frozen green peas, thawed
1/2 cup low-fat cheddar cheese, cubed
1/2 cup chopped celery
1/4 cup fat-free ranch dressing

Stir all ingredients together and refrigerate before serving.

Mexican Casserole

Just seeing the name of this recipe makes me want some! This is the same recipe my mother has been preparing for as long as I can remember. She has tweaked it over the years, but I'm still faithful to the original because I love it so.

2 lb. lean ground beef
1 medium onion, chopped
1 tbl. cumin
salt and pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1/4 cup milk
1 cup grated cheese
tortilla chips

Combine ground beef, onion and spices in a large skillet. Cook until meat is browned and onion is tender. Drain off grease. In a large bowl, combine soups, tomatoes, chilies and milk to make a sauce. (If a less spicy dish is desired, mild salsa can be substituted for the chopped tomatoes and green chilies) Line the bottom of a large casserole dish or 13x9x2 baking pan with tortilla chips. Cover chips with browned meat mixture. Pour sauce over top of meat and sprinkle with plenty of grated cheese. Bake at 325ºF for 30 minutes or until cheese is bubbly and casserole is hot through.

Magic Muffins

This recipe came off the side of a Malt-O-Meal box. I made these muffins for Sunday breakfast today; chocolate cereal with 1/2 cup mini chocolate chips added to the batter instead of nuts. They were crispy on top, very chocolatey and yummy! I mixed the batter too much and the tops came out flat, but no one seemed to care.

1 1/4 cups all-purpose flour
1 cup Malt-O-Meal hot cereal, dry (any flavor)
1/2 cup sugar
1 tbl. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
1/2 cup finely chopped nuts

In a large bowl, combine all ingredients. Stir together until just moistened. Spoon into greased or paper-lined 12-cup muffin pan, filling cups 3/4 full. Bake at 400ºF about 20 minutes or until lightly browned. Serve warm.

VARIATIONS:
Add 1/2 cup applesauce, 1/2 cup blueberries, 1/2 cup coconut, 3/4 cup mashed bananas or 1 tbl. poppy seed to batter. For streusel topping stir together 2 tbl. sugar, 1 tbl. Malt-O-Meal, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Sprinkle on muffins before baking.

Martha Washingtons

I found this recipe many years ago in a cookbook distributed by my mother's church. They've since become a holiday tradition. Easy, but time consuming, these little candies are so worth the effort.

7 oz. coconut
1 cup finely chopped pecans
1 can sweetened condensed milk
1 stick margarine, softened
2 lbs. powdered sugar
12 oz. semi-sweet chocolate chips
1/4 lb. (or less) paraffin
toothpicks for dipping

Blend coconut, pecans, milk, margarine and sugar with hands in a large bowl. Roll into small balls and place on waxed paper lined baking sheet. Insert a toothpick into each ball. Chill one hour. Slowly melt paraffin and chocolate chips over very low heat. Dip balls into chocolate and return to waxed paper. Remove toothpicks and dab a tiny amount of chocolate over holes. Makes between 100-200 candies, depending on size. Smaller candies may require more chocolate for dipping.

Cereal Snack Mix

This is my take on the original Chex Mix recipe. I make huge batches in my 18 quart roaster, especially during the holidays.

8 cups Chex or Crispix cereals
1 cup mini pretzel twists or sticks
1 cup nuts - any variety
2 cups small square cheese crackers
1/2 cup butter - melted
3 tbl. Worcestershire sauce
1 tbl. seasoned salt

Combine butter and seasonings, mix well. Combine cereal, pretzels, nuts and crackers. Pour butter mixture over cereal mixture. Stir to coat evenly. Pour into large roasting pan. Bake at 250ºF for 1 hour, stirring every 15 minutes. Cool and store in airtight container.

Salsa Allison

This salsa is named for my niece because she gave me the recipe. I don't know if she developed it herself, but this is one of the freshest tasting salsas I've ever eaten.

4 large tomatoes
1 medium onion
1 clove garlic or 1 tsp. minced garlic
10-12 slices jalapeno, plus 3 tbl. juice from the jar
1 can Rotel tomatoes
salt, pepper and garlic salt to taste

Dice tomatoes and onion. Mince garlic and jalapeno slices. Mix together and sprinkle with spices and let stand for 10-15 minutes. Add Rotel tomatoes and jalapeno juice. Let sit overnight.

Butter Cookies

This recipe came with the cookie press my mother purchased in the '40s or '50s. I've not found another to equal it. These cookies are super easy and delicious.

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1/8 tsp. salt
3 tsp. milk or cream
food dye, optional
colored sugar and/or sprinkles, optional

Cream butter, add sugar and stir together thoroughly. Add the unbeaten egg yolk and vanilla, mix well. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with milk. Stir thoroughly. Tint dough with food dyes, if desired. Press cookies through a cookie press onto ungreased baking sheets. Decorate with colored sugar and/or sprinkles, if desired. Bake at 400ºF for 10 minutes or until edges are slightly browned.

For a more mellow flavor, allow cookies to age 2-6 weeks before eating, but who can wait that long?!

Banana Pudding

Great for pot lucks! I almost never make this full recipe. It's very easy to cut the ingredients in half and makes a much more manageable dessert.

2 small boxes instant vanilla pudding
3 cups milk
8 oz. sour cream
16 oz. whipped topping, divided
4-5 large bananas
1 box vanilla wafers

Put a large handful of vanilla wafers in a zip top bag, crush with a glass or rolling pin and set aside. Whip pudding with milk. Add sour cream and half the whipped topping. Mix well. Layer bananas and vanilla wafers in large (13x9) casserole. Pour pudding over layers. Spread remaining whipped topping on top and sprinkle with crushed vanilla wafers. Chill thoroughly. Makes 8 large servings.

Beef Stew

My friend Patty created this recipe many years ago. Now, Patty is a bit of a perfectionist, so all her vegetables will be cut into perfect little cubes or slices, but I usually just chunk things up. It tastes great all the same. The turnip is surprisingly good in this recipe. I don't usually like turnips, but the flavor blends in well and it holds up better than the potatoes to the long cooking time.

1/2 cup flour
1 tbl. + 1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. thyme
1 tsp. garlic salt
1 tbl. sugar
2 tsp. Worcestershire sauce
1 bay leaf
2 beef bouillon cubes
2 tbl. shortening
2 lb. stew meat
6 cups hot water, divided
3 potatoes, cut into cubes
4 carrots, cut into 1" slices
1 cup sliced celery
1 turnip, cut into cubes
1 green pepper, sliced
1 onion, diced
1 can (16 oz.) tomatoes

Mix flour, salt and pepper. Coat meat with flour mixture. Brown meat in shortening in large stew pot. Add 2 cups of water, vegetables (except tomatoes) and remaining seasoning. Cover and simmer, adding hot water as needed until vegetables are tender. Add tomatoes and cook an additional 15 minutes or until done. To thicken liquid, mix 2-3 tbl. flour with 1/2 cup water to make smooth paste. Stir into stew, cook and stir until thickened, about 5 minutes. Remove bay leaf before serving.

Grape Salad

2 lbs. seedless grapes, green and red, halved
8 oz. cream cheese, softened
8 oz. sour cream
1 tbl. vanilla
1/2 cup sugar
1 cup brown sugar
1/4 cup chopped pecans

Combine brown sugar and pecans and set aside. Beat cream cheese and 1/2 cup sugar together in a large bowl. Add sour cream and vanilla. Stir in washed and drained grapes. Mix well. Transfer to a serving bowl and top with brown sugar mixture. Chill several hours or overnight.

Buttermilk Syrup

1 1/2 cups sugar
1/2 cup butter
1 tsp. baking soda
3/4 cup buttermilk
2 tbl. corn syrup
1 tsp. vanilla

In a 4-6 quart saucepan, combine all ingredients except vanilla. Bring to a boil over medium heat, stirring constantly. Stir and boil for 7 minutes. Remove from heat and stir in vanilla.

German Pancake

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
2 tbl. butter or margarine, melted
powdered sugar (optional)

Place eggs, flour, milk and salt into a blender, cover and process until smooth. Pour butter into an ungreased 13x9x2 baking dish. Pour in batter. Bake at 400ºF for 20 minutes. Dust pancake with powdered sugar if desired. Serve immediately with warm buttermilk syrup.

Tuna Noodle Casserole

3 cups cooked egg noodles
1/4 cup chopped onion
2 tbl. butter or margarine
1 can cheddar cheese or mushroom soup
1 large can (or 2 small cans) tuna, drained and flaked
1 cup chopped celery
3/4 cup milk
2 tbl. flour
1/4 cup pimiento
1/4 cup parmesan cheese

Cook noodles according to package directions; drain and set aside. Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown. Stir in flour and soup. Gradually stir in milk. Cook and stir till thick. Stir in tuna, pimento, and noodles. Turn into 1 1/2 quart casserole sprayed with non-stick cooking spray and sprinkle with cheese. Bake, uncovered, in a 375ºF oven for 20 to 25 minutes.

Potato Sausage Casserole

1 lb. bulk sausage
1/2 cup chopped onion
3 cups sliced potatoes
1 can cream of mushroom soup
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese

Boil potatoes in their jackets, cool and slice (this can be done ahead). Meanwhile brown sausage and onion in skillet. Mix together milk, soup, salt and pepper. In a 2 quart casserole sprayed with non-stick cooking spray, layer half the potatoes, half the soup mixture and half the sausage. Repeat, ending with sausage. Top with grated cheese and bake at 350ºF for 45 minutes or until cheese is melted and casserole is hot through.

Texas White Sheet Cake

1 cup butter
1 cup water
2 cups flour
1/2 cup sour cream
1 tsp. baking powder
2 eggs, slightly beaten
2 cups sugar
1 tsp. salt
1 tsp. almond extract

Butter Pecan Frosting:
1/2 cup butter
1/2 tsp. almond extract
1 cup chopped pecans
1/4 cup milk
3 cups powdered sugar

Melt butter and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients until smooth. Bake in greased 13x9x2 pan at 350ºF for 20 to 30 minutes. Cool.

For Frosting: Melt butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread onto cake.

Tater Tot Casserole

1 lb. hamburger
1 tbl. minced onion flakes
salt, pepper and garlic powder to taste
2 tbl. Worcestershire or soy sauce
1 can cream of mushroom soup
1/2 bag frozen mixed vegetables
tater-tots
shredded cheese

Brown hamburger and onions with salt, pepper and garlic. Stir in Worcestershire sauce, soup and veggies. Pour into greased 11x7 baking dish. Top with tater-tots. Bake at 450ºF for 30 minutes. Top with shredded cheese and bake an additional 10 minutes, or until cheese is melted.

Taco Pizza

1 lb. ground beef
1 env. taco seasoning
1 can refried beans
3/4 c salsa
1 can sliced black olives, optional
Tortilla chips, optional
Shredded cheese
Pre-baked pizza crusts
Chopped lettuce
Chopped tomatoes
Sour cream

Brown ground beef in a skillet and drain. Add taco seasoning, refried beans, salsa and olives. Stir and simmer until heated through. Spread onto pizza crusts. Top with crunched tortilla chips, if desired. Sprinkle with cheese. Bake at 350ºF until cheese is melted and crust is browned. Remove from oven. Top with lettuce, tomatoes and sour cream if desired. Makes 2 pizzas.

Hash Brown Casserole

32 oz. frozen hash browns, thawed
1 stick melted butter
1 tsp. salt and pepper
1/2 cup chopped onions
8 oz sour cream
1 can cream of chicken soup
8 oz grated cheddar cheese
bread crumbs or crushed corn flakes for topping

Stir all ingredients, except topping, together. Transfer to a 13x9x2 baking dish coated with non-stick cooking spray. Sprinkle on topping. Bake at 350ºF for 30 minutes, or until done.

Mexican Cheeseburger Soup

1 lb. shredded cheese (half sharp cheddar/half mild cheddar)
1 lb. ground beef, cooked and drained
1 can (8 1/4 oz) whole kernel corn, undrained
1 can (15 oz) pinto beans, undrained
1 jalapeno pepper, seeded and diced (optional)
1 can (14 1/2 oz) diced tomatoes with green chilies, undrained
1 can (14 1/2 oz) petite diced tomatoes, undrained
1 envelope taco seasoning
1 can beef broth
1 can diced new potatoes, drained

Spray inside of crock with nonstick cooking spray. Combine all ingredients except potatoes in crock. Cover; cook on low 4-5 hours or high 3 hours. Stir in potatoes about 30 minutes to an hour before serving.

Macaroni and Cheese Lasagna

1 pkg. macaroni and cheese, prepared according to package directions
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked & drained
1 cup shredded mozzarella cheese
2 tbl. Parmesan cheese

Spoon half of macaroni into lightly greased 8" square baking dish. Top with half each meat, sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350ºF for 20 minutes, or until heated through.

Fireside Coffee

1 cup instant cocoa or instant chocolate drink mix
1 cup non-dairy creamer
2/3 cup instant coffee
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)

Combine all ingredients; mix well. Store in an airtight container. Yield: 3 cups mix (24-36 servings).

To make one serving: Add 4-6 teaspoons mix to 3/4 cup boiling water; stir until dissolved. Yield: 1 serving.

Enchi-Mamas

2 lb. ground beef
2 cans cream of mushroom soup
2 cans enchilada sauce
1 can sliced black olives
grated cheese
flour tortillas
1/4 cup water

Brown ground beef and drain. Add soup, enchilada sauce and olives. Simmer 10 minutes. Spoon mixture into tortillas, add cheese and roll. Place in lightly greased 13x9x2 baking dish. Pour leftover meat mixture over top. Sprinkle with grated cheese and water. Cover and bake at 350ºF for 20-30 minutes.

Adapted from: Golden Plate Cookbook published by Sherman Service League

Green Bean Casserole

I got this recipe from a magazine ad for Cheez Whiz, but I never saw it again and no one I share the recipe with had ever heard of putting cheese into a green bean casserole. I don't like green bean casserole, but I've been told this is a good one. :-D

9 oz French cut green beans, thawed, drained
1 can cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon black pepper
2.8 oz French fried onions, divided

Mix all ingredients except 1/2 can of the onions in 1 1/2-quart casserole. Bake at 350ºF for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.

Honey Breakfast Bars

1 1/2 c. peanut butter
1 c. honey
3/4 c. brown sugar
5 c. dry cereal (any kind, I like to use Cheerios)
3/4 to 1 c. desired stir-in option

Combine peanut butter, honey and brown sugar in saucepan. Bring to a boil, stirring constantly. Remove from heat, add remaining ingredients. Mix well. Use buttered spatula or waxed paper and press into buttered 9x13x2 inch pan. Let cool and cut into bars.

Stir-in options: coconut, raisins, chocolate chips, chopped dates, dried cherries, chopped nuts

Angie's Brownies

I got this recipe from my sister-in-law many years ago and haven't purchased a boxed brownie mix since. These brownies have a more cake-like texture than other recipes. I regularly double the ingredients and add baking chips. This makes them more fudgey. Is that a word? If not, it should be.

1/3 cup cocoa
1/2 tsp. baking powder
1 cup sugar
2 eggs
1 cup chopped nuts (optional)
3/4 cup flour
1/4 tsp. salt
1/2 cup butter (melted)
1 tsp. vanilla

Mix dry ingredients. Add wet ingredients. Mix well. Pour into greased 8x8x2 pan. Bake at 350ºF for 25 to 30 minutes.

Suggestions: Add 1 cup baking chips -- chocolate, butterscotch, white chocolate, cherry, peanut butter, etc. Butterscotch is especially amazing.

Lemon Blossoms

1 pkg yellow cake mix
1 pkg instant lemon pudding
4 eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup lemon juice
zest of 1 lemon
3 tbl vegetable oil
3 tbl water

Preheat the oven to 350ºF. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding, eggs and oil and blend until smooth. Fill each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix until smooth. Dip cakes into the glaze while they're still warm, covering as much of the cake as possible. Place on wire racks over wax paper. Let set about 1 hour. Store in tightly covered container.

Makes 4-5 dozen

Pepperoni Macaroni

2 1/2 cups macaroni
1 lb. ground beef
1 onion, chopped
1 can pizza sauce
8 oz. tomato sauce
1/3 cup milk
1 can sliced mushrooms, drained
1 can sliced black olives, drained
3 1/2 oz. sliced pepperoni, halved
1 cup shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a skillet over medium heat, cook ground beef and onion until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in hamburger mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13x9x2 baking dish. Cover and bake at 350ºF for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Banana Chocolate Chip Muffins

2 extra ripe bananas (about 1 cup)
2 eggs
1 cup packed brown sugar
1/2 cup melted butter
1 tsp. vanilla
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup mini chocolate chips
1/2 cup chopped walnuts

Mash bananas. Beat together with eggs, sugar, butter and vanilla. Combine flour, baking powder, cinnamon and salt. Stir in chocolate chips and nuts. Add banana mixture to flour mixture. Mix just until well blended. Spoon into well-greased muffin tins. Bake at 350ºF 25-30 minutes.

Makes about 18 muffins.

Nacho Pie

1 lb ground beef
1/2 cup chopped onion
1 small can tomato sauce
3/4 cup water
1 pkg. taco seasoning
1 tube crescent rolls
1 1/2 cup crushed tortilla chips
8 oz sour cream
1 cup Mexican cheese blend

Preheat oven to 350ºF. In a large skillet brown beef and onion over medium heat till done. Drain. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 -10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's okay as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed tortilla over crust. Top with meat. Spread sour cream over meat. Sprinkle with cheese and remaining 1/2 cup crushed tortilla chips. Bake 25 - 30 minutes or until cheese melts and crust is golden brown. Cool 10 minutes before cutting.

Source: Mommy's Kitchen