May I Suggest…….

 

Cowboy Casserole

 

My kids like the name of this one. It's fast and easy.

Ingredients:
1 lb. hamburger
1 onion
15 oz can Ranch Style beans
15 oz can Spanish Rice
Grated cheddar cheese

Directions:
Brown hamburger and onion; drain excess fat. Add Beans and rice, heat. Sprinkle with cheese; bake at 350 until melted. (I usually just put the lid on the skillet and heat until the cheese is melted.)

Ranch Chicken

 

Flavorful coated chicken.

Ingredients:
3/4 C Crushed Cornflakes
3/4 C Grated Parmesan Cheese
1 Envelope Ranch Salad Dressing Mix
8 Boneless, Skinless Chicken breast halves (about 2lbs)
1/2 Cup butter or margarine, melted

Directions:
In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

Place in greased 13 x 9 x2 baking dish. Bake uncovered, at 350 for 45 minutes or until chicken juices run clear.

Backed Victorian French Toast Ingredients:
1 cup packaged brown sugar
1/3 cup butter or margarine
2 tablespoons light corn syrup
4 slices Texas toast or 6 3/4 inch-thick slices of French bread
5 eggs
1 1/2 cups milk
1 teaspoon ground cinnamon
Strawberries, peach or pear slices
blueberries or raspberries (optional)
powdered sugar (optional)

Directions:
In a small saucepan, cook and stir brown sugar, butter or margarine, and light corn syrup until butter or margarine is melted.

Pour brown sugar mixture into an ungreased 12 x 7 1/2 x 2-inch deep baking dish. Arrange bread slices in a single layer on top of the brown sugar mixture. If necessary, cut bread to fit into the dish. Set baking dish aside.

In a medium mixing bowl, beat eggs, milk, and cinnamon until combined. Pour egg mixture over bread in baking dish. Cover and refrigerate for 2 to 24 hours.

Remove the cover from the baking dish. Bake in preheated 350 degree (F) oven for 30 - 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. If desired, top with fruit and/or sift powdered sugar over the top.

Broccoli Mushroom Fettuccini

Ingredients:
1 large bunch broccoli (washed trimmed and peeled)
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup Portobello mushrooms, sliced
Red Pepper flakes to taste
1/2 pound fresh tomato fettuccini

Directions:
Start large pot of lightly salted and oiled water boiling (a little oil helps keep the fettuccini from sticking together). Cook broccoli until tender, but still crisp (about 5 minutes in the microwave). In a sauté pan over medium heat, cook broccoli and garlic in olive oil for about 5 minutes. Then turn the pan down to low and add mushrooms and red pepper flakes. Cook for 5 more minutes.
When it's ready, add drained fettuccini and stir in sauté pan.
Serve with dash of salt, pepper and some freshly grated parmesan cheese.

*If you would like to build it up a bit add cubed chicken breast

Brownie Walnut Pie

Ingredients:
1 9 inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14 ounce can sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
1 6 ounce package semi-sweet chocolate chips, melted

Directions:
Preheat oven to 325 degree. Sprinkle nuts into pie shell.
In small saucepan, over low heat, melt caramels with
2/3 cup condensed milk. Spoon over walnuts. In bowl,
combine egg, margarine and remaining milk; mix well.
Stir in melted chips. Pour mixture over caramel layer.
Bake 35 minutes or until center is set. Cool. Serve
warm or chilled. Refrigerate leftovers.

Cheesy Chicken Fingers

 

Cornflakes and cheese give these chicken fingers a nice twist and is sure to be a hit with adults and kids alike.

Ingredients:
12 chicken tenders, or 16 pieces of chicken breast filets cut into fingers
1 stick melted butter
1 1/2 cups of crushed cornflakes
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 375 degrees.
Melt butter in a shallow bowl, put coarsely crushed cornflakes into another shallow bowl and mix in cheese.
Dip chicken pieces into butter first, then into cornflakes/cheese mixture.
Arrange chicken on a baking stone, or in a rectangular baking pan, bake at 375 degrees for about 20 to 30 minutes, until chicken is done. When using a baking stone, chicken doesn't need to be turned. If using a regular baker, turn chicken half-way through to ensure even browning.

Prep time: 30 minutes

Serves 4 to 6.

Beans Provencal

Easy and flavorful. A great last-minute family dish.

Ingredients:
3 tablespoons olive oil
2 cloves garlic, crushed/chopped
1 cup onion, chopped
1-14.5 oz can diced tomatoes, drained
1/3 cup fresh parsley, chopped (dried also works well)
1-28 oz jar great northern beans
2 tablespoons lemon juice
Salt and pepper to taste

Directions:
Cook onion and garlic in olive oil over medium heat for five minutes. Add tomatoes and parsley and cook for five more minutes. Add beans and cook over low heat for five more minutes. Season with lemon juice, salt and pepper and serve.

Delicious with cornbread

Prep Time: 15-20 minutes

Serves 4

Crockpot Oatmeal

(There really is a use for those!)

Slow cookers can make quick work of breakfast. What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it’s easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.

Ingredients:
2 C milk
1/4 C brown sugar
1 T butter, melted
1/4 tsp. salt
1/2 tsp. cinnamon
1 C quick cooking oats
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds

 

Directions:
Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving

Eggnog Bread

Ingredients:
4 eggs
2 cups sugar
2 cups dairy eggnog
1 cup butter, melted
1/2 tsp. nutmeg
2 tsp. vanilla
4 1/2 cup flour
4 tsp. baking powder

Directions:
Preheat oven to 350 degrees. Butter bottoms of two
9x5x3 bread pans. Beat eggs, add sugar, eggnog, butter and vanilla until blended.

In a separate bowl mix together
flour, baking powder and nutmeg. Add to the moist ingredients
and stir until just moistened. Pour into greased pans. Bake at
350 degrees for 45-50 minutes or until toothpick comes out
clean Cool 10 minutes. Remove from pan. Cool bread completely
before slicing.

More recipes on their way…

Have a family favorite, past it along and I will post it here!