Broccoli Cheese Soup

**This is the easiest soup ever and way yummy!**

2 bags chopped frozen broccoli (I only use one)
2 cans cheddar cheese soup
2 cans evaporated milk
1/4 c. dried minced onion
Salt & Pepper to taste

Combine everything in crockpot.  Cook on high for 2-3 hours or low for 4-5 hours.

Very good by itself or over a baked potato.

Butternut Squash Soup

**I promise this is not a "sweet" soup. It has a kick to it!!**

2 T butter
1 Medium onion, diced
1 Butternut squash - peeled, seeded, cubed
2 c. water
1/2 tsp marjoram leaves
1/4 tsp pepper
1/8 tsp cayenne pepper
4 chicken bullion cubes
1 (8oz) cream cheese, cubed

1. Saute butter and onion.
2. Place everything in crock pot EXCEPT cream cheese. Cook on low 6-8 hours.
3. Remove from crock pot and puree in blender. (May have to do in thirds)
4. Place back into crock pot. Add cubed cream cheese.
5. Cook for another 30 minutes or until cream cheese has melted, stirring occasionally.
6. Top with sour cream.

Asian Lettuce Wraps

2 c water
1 c rice
½ T vegetable oil
2 chicken breast, medium dice
1 clove garlic, small dice
2 green onions, sliced on diagonal
2 carrot, julienned
5 cabbage leaves, chiffonade
2 Tablespoons hoisin sauce
2 Tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon chile paste
6 to 8 lettuce leaves

1. In a saucepan, bring water to boil. Add rice, cover and reduce heat to low. Simmer for 20 minutes.
2. Heat vegetable oil in skillet over medium-high heat. Cook the chicken and garlic for 5 minutes, or until lightly brown. Add the carrot and stir for 3 minutes. Add cabbage, green onion, hoisin, and soy sauce; stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the chicken mixture, drizzle additional soy sauce if desired. Wrap the lettuce to enclose the filling.

Cream Puffs

1 (3.5 ounce) packages instant vanilla pudding mix

1 cups heavy cream

1/2 cup milk

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. To cool, turn off oven and open door.

6. While shells are cooling, put cream mixture into baggie. Cut small hole in one corner of baggie.

7. When the shells are cool, use baggie to pipe the pudding into the shells.

Baking Powder Biscuits

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk

Stir together flour, baking powder and salt. Using a pastry blender cut in shortening. (This should look like coarse crumbs.) Add the milk all at once. Using a fork stir just until moist. Turn on a lightly floured surface. Quickly knead the dough 10-12 times until smooth. Roll 1/2 inch thick. Cut into circles. Place 1 inch apart on an ungreased baking sheet. Bake 450 for 10-12 minutes. Remove from baking sheet and serve

Yummy Brownies

1 c. butter or margarine
4 oz. unsweetened baking chocolate
 2 c. granulated sugar
1 ½ c. all-purpose flour
 4 large eggs
 1 c. chopped nuts (optional)

1. Preheat oven to 350⁰F.
2. Grease a 9x13” pan.
3. Place the butter and unsweetened chocolate in a large microwave-safe bowl.
4. Cover bowl with a paper towel.
5. Melt the butter and the chocolate in the microwave on high for 1 minute. Stir. Repeat until melted.
6. Stir sugar, flour, eggs and nuts into the chocolate/butter mixture until well blended.
7. Spread into the grease 9x13”  pan.
8. Bake 20-25 min. or until brownies begins to pull away from the sides of the pan.
9. Cool completely on wire rack.
10. Sprinkle with powdered sugar.

White Chili

This is my Halloween Favorite:

8-10 cups water
4-6 chicken breasts
2 Tbsp lemon pepper
2 Tbsp cumin seed

Put in a large pan.  Bring to a boil. Cook until chicken is done.  Remove chicken, cool and shred.  Return chicken to broth.  Meanwhile:
In a saucepan saute:
1 large onion, chopped
4-6 cloves garlic, minced
2 Tbsp olive oil
Add onions to chicken & broth then add:

4 cans great northern white beans, drained
1 can shoepeg white corn
2 cans white hominy - drained
1 can diced green chilies
2 Tbsp lime juice
1 Tbsp ground or powder cumin

Bring everything to a slow boil and serve.  Crumble tortilla chips in bottom of bowl, add soup, top with jack cheese, salsa, sour cream or tobasco sauce.  ENJOY!

Chicken chimichangas

(I stole this from Laurel's blog)
2 1/2 C shredded chicken
2/3 C picante salsa
1/3 C chopped onions
1 t cumin
1/2 t oregano
1/2 t salt
1 T flour
8 flour tortillas
1/4 C melted butter
1/4 C grated cheese

Combine first 7 ingredients. Simmer for 5 minutes. Brush outside of tortilla with melted butter. Add 1/3 C chicken mixture, top with 2 T grated cheese. Fold two ends in and roll up. Place on cookie sheet (sprayed with Pam). Bake at 475 degrees for 13 minutes or until golden. Dip in sour cream and/or salsa and/or guacamole.

Italian Crescent Casserole

I feel like I am the only one that posts on here...but I really liked this casserole and thought I would share!

2lb lean ground beef.  (I used one package from the cow)
1/2 cup chopped onion
2 cups spaghetti sauce
3 cup mozzarella or monterey jack cheese
1 (8oz) carton sour cream
1 (8oz) pkg refrigerated crescent rolls
2 tbsp butter, melted
1/2 cup grated parmesan cheese

1. Cook ground beef and onion until meat is brown; drain off fat/  Stir in spaghetti sauce; heat through.  Spread meat mixture in an ungreased 3qt baking dish.
2. Meanwhile, combine mozzarella cheese and sour cream; spoon over meat mixture in baking dish.
3. Unroll crescent rolls, but do not sperate.  On a floured surface, press dough edges together and roll out slightly to fit dish.  Place dough over cheese layer.  Brush with melted butter and sprinkle with parmesan cheese.  Bake uncovered, at 375*F for 20-25 minutes or until top is golden brown.

Zucchini Bread

3 eggs
1 c. veggie oil
1 c. brown sugar
1 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts or chocolate chips (opt)

Mix all ingredients together until well blended.  Grease and flour bread pans and fill 1/2 full.  Cook 350* for 1 hour
**mini loafs: 45 minutes (test after and cook longer if needed.)

Zucchini Casserole

6 c. peeled & diced zucchini
1 c. sliced carrots
1 onion, chopped
--Place all in a pot with water. Bring water to boil, covered. Boil 10-15 minutes. Drain.
Meanwhile Combine:
1 c. sour cream
1 can cream of mushroom soup
1 square (1/2 c.) butter
--Heat on low, stir until well blended then pour over drained vegetables.

Prepare one large box (or 2 small boxes) of Stove Top stuffing. Use 1/2 the stuffing in the bottom of a 9x13 pan. Pour vegetables over stuffing and top with remaining stuffing.
Bake 350* for 30 minutes. Top with grated cheddar cheese (1 -1 1/2 cups)

Creamy Artichoke Chicken

4 boneless chicken breasts
1 can chicken broth (I bought a can, but it didn't cover my chicken, so either buy 3 cans or just 3 bouillion cubes with water.)
1/2 lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry or apple juice
1 (14oz) can marinated artichoke hearts
1/2 c. parmesan cheese
3/4 c half and half

1. Saute mushrooms in 2 T butter until golden brown.  Set aside.
2. Slice chicken breast in two. Simmer in chicken broth for 20 minutes.  Remove from broth, reserving 3/4 cup.  ( I would save at least 2 cups.)
3. Arrange chicken breast in casserole dish.  Top with artichokes (I drained mine) and mushrooms; set aside.
4. Melt 1/4 cup butter and stir in flour, salt, pepper, broth (add 3/4 c. to start, mine sauce was very thick and I wish I would have added more broth) and half&half.  Cook until thick, blend in cheese, cooking sherry and rosemary.  Pour over chicken, cover and bake at 325 for 30 minutes.

Cream Cheese Chicken (Crock-Pot)

2-3 chicken breasts
2 cans cream of chicken soup
8oz cream cheese
1 cup milk
2 tbsp Italian dressing mix (I just use the whole packet)
margarine/butter
Rice or Pasta

1. Place 1 tbsp butter into heating crock pot.
2. Cut chicken into desired size, place on top of melted cutter in crock pot and sprinkle Italian dressing mix over the top.  Place lid on crock pot and cook on high for 2-3 hours, or low 4-5 hours.
3. After chicken is cooked, combine soup, cream cheese, and milk in sauce pan (for smoother consistency), or place ingredients straight into crock pot and continue cooking 1 hour on high, or  1-2 hours on low.
4 Serve over rice or noddles.

Ranch Chicken

Chicken Breasts - 1 per person
1 pkg dry ranch (or Italian Dressing)
bread crumbs
Parmesan cheese
butter

Mix bread crumbs, ranch, and parmesan cheese in a bowl. Melt butter in separate bowl. Roll each chicken breast in the butter and then the mix. Place on cookie sheet. Bake at 400* for 30-40 minutes or until chicken is no longer pink inside.

Green Chicken Enchilada

2-4 pieces chicken breast (I just use canned chicken)
15oz Green chili enchilada sauce
2 cans cream of chicken soup
1 cup milk
2-3 cups mozzarella cheese (or whatever you prefer)
1 cup sour cream
flour tortillas

1. Cook chicken if using chicken breasts.
2. In a medium sauce pan mix: soup, milk, enchilada sauce, and sour cream. Heat over medium-low heat until blended.
3. Cover the bottom of a glass pan with a small amount of sauce and begin building enchiladas by taking a flour tortilla, smearing a small about of sauce in the middle, placeing some chicken and a small amount of cheese. Roll and place in pan.
4. Once pan is full, pour remaining sauce mixture and cheese over the top. Bake at 350* for around 30 minutes, or until bubbly and cheese is melted.
(I always have way to much sauce. I have never halved it, but my try to next time.)

Spicy Chicken Stir-Fry

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Planter's lightly salted peanuts
2 c. hot cook whole grain brown rice (Use brown minute rice)

Toss chicken with 1/4 c. dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium=high heat. Add vegetables; sir-fry 1 min. Add chicken mixture, stir-fry 4 -5 min. or until chicken is done. Stir in Pineapple and nuts, cook 5 min. stirring occasionally. Serve over rice.

Contributed by Shellie.

Refrigerator Bread Dough

1 Tbsp. dry yeast1 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1/2 c. instant potato flakes (mixed with 1 c. warm water) Prepare before starting dough
7 to 7 1/2 c. flourDissolve the yeast in warm water. Stir in the sugar, salt, shortening, eggs, mashed potatoes, and 4 cups flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place dough in a greased gallon zip lock bag, making sure the air is out Refrigerate at least 8 hours.Use dough to make:
-Cinnamon rolls
Roll into 12x6 rectangle. Spread melted butter on top. Sprinkle 2 T. sugar, 2 T. brown sugar and 2 t. cinnamon on top. Roll, beginning from the longest side. Slice into 1" thick pieces. Let rise for 15 minutes. Cook at 375* for 20-25 minutes. Cover with icing.
-Pizza
Preheat oven to 400*. Knead dough for 5 minutes. Press into pan and bake 5 minutes. Top pizza dough and bake for 15 more minutes.
-Scones/Navajo Tacos (fry in hot oil)
-Bread Sticks
Preheat oven to 350*. Roll 1/3 of dough into a 3/4" thick rectangle. Cut 1" long strips. Dip in butter and coat with cheese. Sprinkle Italian seasoning or garlic if desired. Twist bread sticks and place on baking sheet. Bake 13-15 minutes.
-Donuts
Put dough on floured surface and gently roll out to 1/2" thickness. Cut with floured doughnut cutter. Let rise again by cover loosely with cloth. Heat oil to 350*. Fry doughnuts (or doughnut holes) and drain on wire rack. Dip in glaze while still hot.

Mac and Cheese

1/4 c. margarine or butter
2 c. uncooked elbow maracroni
1/2 c. onion, chopped
1/2 c. green pepper chopped
1/2 t. salt
1/2 t. garlic salt (I usually saute a fresh garlic clove in the butter)
1/8 t. pepper
1/2 t. Italian seasoning
1/8 t. dry mustard (I have left this out when I dont have any)
2 c. water (more if needed)
1/4 c. flour
1 can (13oz) evaporated milk
2 c. (8oz) sharp cheddar cheese, shredded

In large skillet melt butter over low heat. Add uncooked macaroni, onion, green pepper and seasonings. Cook, stirring occasionally, over medium heat for 7 minutes or until onion becomes transparent. Add water, bring to boil. Cover simmer 20 minutes or until macaroni is tender. Sprinkle flour over mixture, blend well. Stir in evaporated milk and shredded cheese. Simmer 5 minutes longer stirring occasionally until cheese melts. Serve hot. Makes 6 servings.

Cheesecake

Crust- 

1 1/4 c graham craker crumbs
1/4 c sugar
1/4 c melted butter

Mix all together and press in bottomof spring-form pan

Filling

3 8 oz pkg cream cheese
1 1/3 c sugar
1 t vanilla
4 eggs
1 T flour
1 t lemon juice

Mix together until smooth (Kitchen Aide works best and it does take a litte bit to get real smooth).  pour into pan.  Bake @ 325° for 40 minuted or until solid. ( Most times it takes me 1 hour 20 minutes.  I just start with 40 minutes and then cook it in increments of 15 minutes until it is solid.) cool for 15 minutes.

Topping

16 oz sour cream
1/2 c sugar
1/2 t vanilla

Mix and put on top of cake(after it has cooled for 15 minutes).  Bake 375° for 5 minutes.

Chicken Marinade

1 c. soy sauce
1/2 c. vegetable oil
1 Tbsp. cooking sherry
3 Tbsp. brown sugar
3 cloves minced fresh garlic
4 boneless, skinless chicken breasts

Mix together all but the chicken in a gallon size ziploc bag. Place chicken in bag, close and shake to coat. Marinate in fridge 4 hours or longer. Grill chicken

Chicken and Noodles Skillet

1 T. Vegetable Oil
1/2 c. onion, chopped
1 lb. chicken breasts, cut into bite size pieces
1 c. broccoli or peas
1 c. carrots chopped
1 c. uncooked egg noodles
1 can chicken broth
1 can cream of chicken soup

In skillet, heat oil over medium-heat. Brown chicken and onions in oil.
Stir in remaining ingredients. Heat to boil. Reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.

High altitude (3500-6500 ft.): In step 2, add up to ¼ c. water during simmer time if mixture is too thick.

Cheesy Pasta Twists

6 c. rotini pasta cooked and drained
1 jar (24 oz.) Prego Traditional Italian Sauce
      Add amount desired to taste
Shredded mozzarella cheese
Parmesan cheese

Stir the pasta and sauce in a skillet and heat over medium heat until the mixture is hot.
Reduce the heat to low. Top with cheese. Cover and cook until the cheese is melted.

Impossible Cheeseburger Pie

1 lb ground beef
1 c. onion, chopped
1/2 tsp. salt
1 c. shredded cheddar cheese
1/2 c. bisquick
1 c. milk
2 eggs

Heat oven to 400*F. Grease a 9" pie plate. Cook beef and onion until brown, drain. Stir in salt. Spread in pie plate and sprinkle with cheese. Mix remaining ingredients until blended. Pour into pie plate. Bake about 25 minute or until knife inserted in center comes out clean. For high altitude it make take 30-35 minutes.

Easy Enchilada Casserole

(From Mom)

1.5 lbs Hamburger, 1 onion or onion salt
1 can cream of mushroom
1 can olives, sliced
16oz tomato sauce
1 can Ortega chilies
1 can cream of chicken
1 cup milk (add until casserole is to desired thickness)
1 can black beans
2 Tbs taco seasoning
8-10 flour tortillas
grated cheese, cheddar or pepper jack

Drain meat, cut tortillas into small squares, mix all ingredients together in large bowl. Put in a 9x13" pan, bake at 350*F for 45 minutes. Serve is sour cream.

Chicken Pockets

4-5 chicken breasts, cooked and shredded (I use 2 lg cans of chicken)
8oz cream cheese, room temperature
4oz canned sliced mushrooms (opt)
2 pkg crescent rolls
1/4 cup butter, melted
1 pkg bread crumbs (I use my bread and put it in the food processor, you can also use stuffing)
1 can cream of chicken
1 cup sour cream
**Zach and I like to put green onions in it and do not put the mushrooms.

Roll out 2 crescent rolls together. Pinch the seems to make a square. Mix the chicken, cream cheese, and mushrooms together. Put a spoonful of the mixture in the crescent roll and seal edges together. Roll the pocket in the butter and then bread crumbs. Bake according to the crescent rolls and add 8-10 minutes. Meanwhile, mix cream of chicken and sour cream on the stove until creamy. Pour over the pockets to eat.

Creamy Chicken Noodle

64oz broth or water (can do half/half) (I use the water from boiling the chicken breasts)
2 celery stalks, sliced
3 large carrots, sliced
1 large onion, chopped

--Boil in liquid for 12 minutes. Then add:
1 tbsp parsley
1/4 tbsp poultry seasoning
1/4 tsp sage
3 c. egg noodles

--Cook for 10 minutes or until noodles are soft. Reduce to simmer and add:
1 cube butter

--In separate bowl mix:
1 can evaporated milk
3/4 cup flour
--Pour into soup

--Then add:
3-4 large chicken breasts, cooked and shredded.

Delightful Brownies

1/2 c butter melted
1 c sugar
1 t Vanilla
2 egss
1/2 c flour
1/4 t baking powder
1/3 c cocoa
1/4 t salt

Preheat oven to 350°. 
Mix butter, sugar & vanilla in a bowl.  Than add eggs and beat well.  Stir in flour, cocoa, baking powder and salt.  beat well.  Pour into greased 8x8 pan.  Bake 25 minutes or until done. and cool completely on wire wrack. 

Chocolate Frosting

3 T Butter, softened
3T cocoa
1T corn syrup or honey
1/2 t vanilla
1 c powedered sugar
2 T milk

Beat butter, cocoa, corn syrup and vanilla.  add powdered sugar and milk.  Beat to spread consistency.

(mm I just made these tonight and they are probably the best brownies I have ever had! I probalby won't make brownies out of the box anymore these are just as easy, enjoy!)

Chicken Dorito Casserole

2 lb boneless, skinless chicken, cooked and shredded
(I like to just use canned chicken)
1 (16oz) sour cream
1 can cream of chicken soup
1 jar salsa
1 small can green chilies
1 bag Nacho cheese Doritos
4-6 cups cheddar cheese

Mix chicken, soup, sour cream, salsa and chilies in a pot on medium heat. It will be soupy. Add 1 cup cheddar cheese. In a casserole dish layer Doritos, soup mixture, and cheese. Repeat layers. Cover with foil and bake at 350 for 30-35 minutes. Let stand for 5 minutes before eating.

Option: top with fresh tomatoes.

Peanut Butter Dip

2 cups skim milk
1/2 cup light sour cream
1 (3.4 oz) pkg instant vanilla pudding
1 cup creamy peanut butter
1/3 cup sugar

Combine milk, sour cream and pudding mix. Whisk until smooth. Stir peanut butter and sugar into mixture. Mix until well blended. Serve with sliced apples or banana chunks.

(I know it sounds strange, but it is SO YUMMY!)

Sweet and Sour Chicken

4 boneless chicken breast halves
1 tbsp oil
1 large carrot, sliced
1-2 cloves garlic, minced
1 cup sugar
¼ cup cornstarch
1 1/3 cup water
3 tbsp oil
2/3 cup vinegar
¼ cup soy sauce
1 onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
16 oz. can pineapple chunks


Cut chicken in 1 inch cubes. Sauté in oil w/carrot and garlic until no longer pink. Remove from heat and allow cooling.
Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and clear. Remove from heat.
Stir together chicken and pieces, sauce, vegetable and pineapple. Allow to cool. Freeze.
Thaw. Heat in microwave or stove top until hot and bubbly.
Serve with rice.

Creamy Pesto Chicken and Bowties

3 cups uncooked bow tie pasta
2 tbsp butter or margarine
1 pound chicken breasts, cut into cubes
1 can cream of chicken soup
½ cup milk
½ cup prepared pesto sauce

Cook pasta according to package directions. Drain.
Heat butter in medium skillet over medium-high heat. Add chicken and cook until browned, stirring often.
Add soup, milk and pesto sauce. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir in pasat and heat through.

Pasta with the Works

1 medium green pepper, cut into 2-inch-long strips
½ cup thick sliced pepperoni
2 cups pasta sauce
1/3 cup ripe olives
4 cups corkscrew pasta
1 cup shredded mozzarella cheese
Paremesan cheese

Cook pepper and pepperoni in medium skillet over medium heat until pepper is tender-crisp, stirring often.
Add pasta sauce and olives. Heat to a boil. Cover and cook over low heat 10 minutes.
Stir in pasta and mozzarella cheese. Serve with parmesan cheese.

Ziploc Omelets

Quart-size Ziploc (one per person)
Permanent Marker
2 eggs per person
Ingredients of Choice: cheeses, ham or turkey, onion, green pepper, tomato, hashbrowns, salsa, green onion, etc.

Each person writes their name on a Quart-size Ziploc with permanent marker. Crack 2 eggs into bag (no more than 2!) shake to combine.

Add prepared ingredients of choice to bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.

Open bags and the omelet will roll out easily. Top with salsa and sour cream.

Southwest Wraps

3/4 c. reduced-fat sour cream
2-3 Tbsp. chopped pickled jalapenos
2Tbsp fresh lime juice
Salt & Pepper
4 sandwhich wraps (We like spinach or dried tomato wraps)
3 c. baby spinach (We use Romain lettuce)
3 c. shredded cooked chicken or turkey
1 can (15oz) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly slice (We mash it)

Mix sour cream, jalapenos (we don't use them), and lime juice together. Salt and pepper to taste.

Layer sour cream mixture, lettuce, chicken, beans, and vegetables onto sandwich wrap. ENJOY!

Cheesy Tortellini Bake

Olive Oil
2 cups marinara or alfredo sauce
1/3 cup cream cheese
1/4 cup chopped fresh parsely leaves
2 tsp. chopped fresh thyme (I don't like dried thyme it in!)
1 lb cheese tortellini
2 oz smoked mozzarella (I just use normal mozzarella)
1/4 cup grated parmesan

Preheat oven to 350F. Lightly oil an 8x8" baking dish.

Whisk the sauce, cream cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and parmesan. Cover and bake until the sauce bubbles and the cheese is melted. About 30 minutes.

Pudding Fruit Salad

1 lg. box instant pudding (vanilla or banana)
1/2 c. milk
1 can pineapple chunks
1 can mandrine oranges
3 bananas, sliced
1/2 c. coconut
8oz coolwhip
1 c. mini marshmellows
cherries (opt)

Mix pudding and coolwhip with milk. Mix until stiff. Add fruit and coconut. Top with cherries.

Chex Mix

(Tracy's recipe - from family party)

small box (12oz) rice chex
1 c. karo syrup
1/2 c. brown sugar
1/2 c. sugar
1 c. butter
1 tsp. vanilla
1/2 tsp baking soday
Cashews or other nuts
M&M's

Melt butter, sugar, and karo syrup in large bowl in the microwave. About 3 minutes. Stir.

Add baking soda and still well. Microwave 1 more minute. Stir and add rice chex. Wait to add M&M's until cool.

Apple Dip

(Tracy's Recipe - from the family party)

8oz cream cheese
1 tsp vanilla
1/2 c. sugar
1/2 c. brown sugar
1/2 c. toffee bits

Mix everything together until creamy.

Homemade Ice Cream

1 Sandwich resealable bag
2 Tbsp of strawberry Nesquick, OR 1 tsp. vanilla, OR 2 Tbsp. Chocolate Syrup
1 Tbsp. sugar (1 1/2 Tbsp for vanilla)
1/2 c. milk
1 gallon size bag
4-5 handfuls ice
1/4 c. salt

Place ice and salt in gallon bag.

Put the flavor of choice (strawberry, vanilla, or chocolate), sugar, and milk in sandwich bag. Seal the bag trying to get most of the air out. Place bag in gallon bag and seal.

Place the bags on counter and turn bag repeatedly until mixture is firm. Serve in bowl.

Spicy Oven Fries

2 potatoes
1 tbsp. parmesan cheese
1/2 tsp. salt
1/8 tsp. oregano
1/8 tsp. onion salt
1/8 tsp. black pepper
1/8 tsp. chili pepper
1 dash cayenne pepper
2 Tbsp. vegetable oil

1. Preheat oven to 450 F
2. Scrub potatoes and pat dry with paper towels.
3. Cut potatoes into thin 1/4 inch lengthwise strips.
4. Mix all seasonings together in a bowl.
5. Place potatoes and seasonings together in a large bowl and toss together.
6. Arrange potatoes in a single layer on a large baking sheet sprayed with cooking spray. (Or you may use parchment paper.)
7. Bake in oven for 12 minutes. Turn potatoes and bake another 12 minutes.

Microwavable Cakes

Caramel Turtle Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 c. yellow cake mix
1/3 c. water
1/2 tsp. powdered sugar
Microwave approximately 90 seconds.
Top warm cake with:
Chopped nuts
Chocolate chips
Caramel Topping

Snickers Bar Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 c. chocolate cake mix
1/3 c. water
Microwave approximately 90 seconds.
Chop up small snickers candy bar and sprinkle pieces on top of warm cake.
Drizzle chocolate syrup and microwave an additional 10 seconds.

Oreo Cookie Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 c. white cake mix
1/3 c. water
Microwave approximately 95 seconds.
Sprinkle crushed oreo cookie on top and garnish with whipped topping.

Zesy Rice with Sausage

Zesty Rice with Sausage

1 tbsp vegetable oil
1 package sausage (like used in jambalaya)
1 medium onion, chopped
2 cloves garlic, minced
1 can chicken broth
½ cup salsa
¾ cup uncooked white race
½ cup frozen peas

Heat oil in medium skillet over medium-high heat. Add sausage, onion and garlic and cook until onion is tender.
Add broth, salsa and rice. Heat to a boil. Cover and cook over low heat 15 minutes. Stir in peas. Cover and cook 5 minutes or until rice is done.