[~Trina~]

I've been thinking lately.....a lot of good recipes get posted here and then lost in the shuffle. Let's make this thread a master copy of our best recipes!

Post your good ones here...even if we've seen them before and I'll have this stickied so we can all find it easily on those nights when we don't know what to make or need new ideas!

[*Lindsay*]

Oh.......super idea Trina!


I was gonna come and share this one today anyhoo, so.........

Don't know what you want to call it-Tex-mex delight?!

3 cooked chicken breasts
bag of tortilla chips
jar of salsa
rotel (optional)
cheese (kind and amount vary depend on taste)
1 can corn

Spray 9x13 pan with Pam. Pour in chips and crush up. Mix all the other ingredients in a seperate bowl and pour on top of chips. Bake for an hour at 350 covered with tin foil. Take foil off and add some more cheese on top and bake another 10 minutes. Serve with sour cream! YUMMERS! We had it the other night and I just had some for lunch!

[karkli]

Hot Spinach and Artichoke Dip

1 pkg. frozen chopped spinach - thawed and drained
1 can quartered artichoke hearts - drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 oz. cream cheese
1/4 cup grated parmesean
1/3 cup shredded mozzarella
Kosher salt to taste
Garlic powder to taste

Preheat oven to 325 degrees F. Spray a 1 1/2 - 2 quart casserole dish with cooking spray. Mix all ingredients together and spread into dish. Bake for 25 minutes. Serve with chips, veggies, crackers...or, if you're like me, a fork!

VARIATION: Omit mayonnaise and mozzarella cheese, double parmesean, and sprinkle fresh grated parmesean over top. Spread into a shallow casserole dish and bake 20 minutes. (This changes the consistency of the dip quite a bit. It really depends on taste.)

[*Jessie*]

Pesto Chicken Florentine

INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese
DIRECTIONS
Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

[~Trina~]

Tator Tot Hotdish


1 lb ground beef, browned and drained
1 can or bag of sweet corn, drained if canned
2 cans of cream of mushroom soup
salt and pepper
tator tots

Mix all but the tator tots together.... place in the bottom of a casserole dish or cake pan. Salt & Pepper to taste. Line the entire top of the pan with tator tots

Bake at 350 for 1 hour or until the center is bubbling

[*Jessie*]

Chicken Enchilada Casserole...this is one of Derek's favorites!!!


INGREDIENTS
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand for 10 minutes before serving.

[*Jessie*]

This a great, easy, YUMMY Dessert that I make every once in a while. It is very rich though...YIKES!!!


Better Than Sex Cake

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

[~Trina~]

Here is one that I found in my new cookbook that I can't WAIT to try!

Thai Chicken Fettuccine Salad

1 cup Pace Picante Sauce
1/4 cup chunky peanut butter
2 tbsp honey
2 tbsp orange juice
1 tsp soy sauce
1/2 tsp ground ginger
6 oz uncooked fettuccine, hot cooked and drained
3 chicken breast halves, boned, skinned and cut into 1 inch pieces
2 tbsp vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup coarsely chopped cilantro
1/3 cup peanut halves
1/4 cup thin red pepper strips, cut into halves


Combine picante sauce, peanut butter, honey, orange juice, soy sauce, and ginger in a small saucepan. Copok and stir over low heat until blended and smooth. Reserve 1/4 cup picante sauce mixture. Place fettuccine in large bowl. Pour remaining picante sauce mixture over fettuccine; toss gently to coat.

Cook chicken in oil in large skillet over medium high heat until; browned and cooked, about 5 min. Add reserved picante sauce mixture; mix well. Arrange fettuccine over lettuce lined platter. Top with chicken mixture. Sprinkle cillantro, peanut halves, and pepper strips over top. Refridgerate to cool to room temperature. Serve with additional picante sauce. Makes 4 servings.

[*Jessie*]

Pizza Casserole

INGREDIENTS
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.



**There are so many things you can add to this recipe...I usually add some mushrooms since we are big mushroom lovers here!

[~*Melanie*~]

Trina you need to post that poke cake thingy, everyone was making it when we were pregnant. I never tried it but I really want to!

[nirvanasmarigold]

I posted it accidentally in a new thread, I don't know if you can fix it

http://www.justmommies.com/boards/in...owtopic=532084

[Molly]

I call this one Grandpa Special... Here's the history on it: Growing up I spent most summers with my grandparents near Rochester NY (this is the same grandma who just turned 92 - or rather, 88!). On, Tuesdays maybe? my grandma had bowling, so my grandpa and I made this dish every week! We LOVED it! (and oftnn followed it with a trip to the local ice cream place...) I added the beef bouillon, but otherwise it's original!

GRANDPA SPECIAL

Ingredients:

1 lb. ground beef
beef bouillon (not the cubes)
1 box beef Rice-A-Roni
Frozen veggies (peas, mixed, whatever)

Brown the ground beef. During cooking, add some beef bouillon (a teaspoon or two - more if you like it) during cooking. Once browned, drain and transfer the beef to a bowl/plate for later.

Prepare Rice-a-Roni as directed. When about 3/4 of the water is absorbed, add frozen veggies (almost the whole bag - eye ball this). When the veggies are cooked, but crunchy, add the ground beef. Stir until heated all the way through.

Yummy!

You can also omit the veggies and just serve that on the side, if you want.

[_Rebecca_]

I call this one Grandpa Special... Here's the history on it: Growing up I spend most summers with my grandparents near Rochester NY (this is the same grandma who just turned 92 - or rather, 88!). On, Tuesdays maybe? my grandma had bowling, so my grandpa and I made this dish every week! We LOVED it! (and ofetn followed it with a trip to the local ice cream place...) I added the beef bouillon, but otherwise it's original![/b]

I am trying it just because of that fantastic story. I must say Molly you are truly blessed to have such a fantastic family.

[Molly]

<div class='quotetop'>QUOTE

I call this one Grandpa Special... Here's the history on it: Growing up I spend most summers with my grandparents near Rochester NY (this is the same grandma who just turned 92 - or rather, 88!). On, Tuesdays maybe? my grandma had bowling, so my grandpa and I made this dish every week! We LOVED it! (and ofetn followed it with a trip to the local ice cream place...) I added the beef bouillon, but otherwise it's original![/b]

I am trying it just because of that fantastic story. I must say Molly you are truly blessed to have such a fantastic family.
[/b][/quote]

I try to remember what a blessing my family has been to me. The reminders help!!

Here's another that doesn't have a story - it's just one that Mike requests almost weekly, and makes great leftovers. It's from Southern Living:

Tex-Mex Ravioli Casserole

Ingredients

1 (16-ounce) jar mild salsa
1 (10 3/4-ounce) can tomato puree
1/2 teaspoon ground cumin
1 (28-ounce) bag frozen cheese ravioli, unthawed (sometimes I mix cheese and meat ravioli)
2 (19-ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese

Combine first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.

I usually serve with with sour cream, guacamole, chopped jalapenos, extra cheese, etc. It's sooo yummy!! Oh - and if you can't find tomato puree, I've used diced tomatoes instead. It's much more juicy, so you may have to let it sit a while longer, but it usually sets up eventually!

[~Trina~]

Here you go Mel...

Jell-O Poke Cake

2 boxes (4 serving size) of Jell-O gelatin flavor of your choice
1 box cake mix flavor of your choice
2 cups boiling water
Cool Whip


Bake cake in 9x13 inch pan as directed and let cool completely. Then use the handle of a wooden spoon (or something similar) to poke holes in the cake every 1/2 inch or so.

Pour boiling water over gelatin in a small bowl for at least 2 minutes until gelatin is fully dissolved. Pour over cooled cake and refridgerate for 3 hours. Cover cake with generous layer of Cool Whip. Refridgerate for 1 more hour. Garnish with fresh fruit pieces if desired

Store covered in the fridge for up to 1 week (although it'll never last that long without being eaten!)

[~Trina~]

Courtesy of Christine

Festive Macaroni Salad: (Always a hit at every party and serves 10 people or more)
* 1 (16 ounce) package macaroni
* 4 hard-cooked eggs, chopped
* 1 (4 ounce) jar sliced pimento peppers, drained
* 1/2 cup chopped dill pickles
* 1/2 cup chopped white onion
* 1/2 cup chopped green bell pepper
* 1 (6 ounce) can pitted black olives
* 6 slices American processed cheese, cut into 1/2-inch piece
* 1 tablespoon cider vinegar
* 1 cup mayonnaise
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Cook macaroni in a large pot of boiling water until tender. Drain.
2. Blend the vinegar and mayonnaise thoroughly.
3. Combine noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.

Lemon Bars:
Crust:
1 1/2 cups flour
1/2 cup confectioners' sugar
3/4 cup semi melted butter

In a medium bowl, mix thoroughly. Pat mixture into lightly greased 9 x 9 inch pan. Bake at 350 degrees for 25 minutes.

Filling:
3 eggs
1 1/2 cups granulated sugar
1 tablespoon flour
3 tablespoons fresh lemon juice
Confectioners sugar

In a medium bowl, beat eggs well. Set aside. In a medium bow., combine sugar and flour. Add eggs then stir in lemon juice. Pour over the crust and bake at 350 degrees for another 20 minutes. After removing from oven, dust with confectioners sugar. Cut into squares when warm.

Butterscotch Coconut Pecan Pie (Very Rich!)

2 tablespoons brown sugar
2 tablespoons granulated sugar
3 tablespoons softened butter
1/4 teaspoon salt
2 eggs, lightly beaten
1 12-ounce jar butterscotch ice cream topping
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecan halves
1 unbaked 9-inch pie shell

In a medium bowl, combine all ingredients in listed order, stirring after each addition. Pour batter into pie shell. Bake at 350 degrees for 40-45 minutes. Serve at room temperature.

[~Trina~]

Chicken and Dumpling Soup (can be made with beef and beef bullion too)

Soup:

Chicken pieces, whole with skin on and bones in (1-2 lbs.) added to stock pot about three-fourths full of water. Add chopped celery, chopped carrots, chopped onions and chicken bouillon (cubes or powder), salt and peper. Simmer over medium heat until chicken is cooked through-approximately 30 minutes. Remove chicken pieces and remove skin, de-bone and tear or cut into bite size pieces. Return chicken meat to the broth miixture. Add peeled and diced potatoes (4-5 medium potatoes) and simmer on medium heat until potatoes are tender. (Make dumpling mixture up while cooking potatoes.) Turn heat up to high so that soup boils. Add dumplings to boiling soup by teaspoon full. Cover and cook ten minures until dumplings double in size.

Dumpling Mixture:

1 cup water and 1 stick of margarine-bring to boil in saucepan. Remove from heat and add 1 cup flour. then mix three eggs into mixute ONE AT A TIME until mixed in well. This is hard to do as the mixture is really stiff. (TIP: Dunk teaspoon into boiling soup mixture before loading up spoon with dumpling mixture so that the dumplings come off the spoon easily and repeat with each dumpling.)

[Molly]

This one is MY favorite! Use your slow cooker!!

Meatballs in Burgundy Sauce

Ingredients:

60 frozen fully cooked meatballs, partially thawed and separated
3 cups chopped onions
1-1/2 cups water
1 cup red wine
2 packages (about 1 ounce each) beef gravy mix
1/4 cup ketchup
1 tablespoon dried oregano
1 package (8 ounces) curly noodles

Preparation:

1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in slow cooker; stir to blend.

2. Cover; cook on HIGH 4 to 5 hours.

3. Meanwhile cook noodles according to package directions. Serve meatballs with noodles.

[*Jessie*]

Pretzel Salad

INGREDIENTS
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries...I usually use fresh strawberries if they are in season.


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour

[-Shannon-]

Spaghetti Pie!!

4 ounces dried spaghetti
1 tbsp margarine or butter
1 beaten egg
1/4 cup grated parmesan cheese
8 ounces ground beef
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1/2 tsp fennel seed, crushed
1 8-ounce can tomato sauce
1 tsp dried oregano,crushed
nonstick cooking spray
1 cup lowfat cottage cheese
1/2 cup shredded mozzarella cheese

1. Cook spaghetti and drain well.
2. Return spaghetti to warm saucepan. Stir margarine or butter into hot pasta till melted. Stir in egg and parmesan cheese.
3. Meanwhile, in a medium skillet cook ground beef, onion, pepper, garlic and fennel seed till meat is brown and onion is tender. Drain fat. Stir in tomato sauce and oregano, heat through.
4. Spray a 9-inch pie plate with non stick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on bottom and up sides of crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
5. Bake at 350 oven for 20-25 minutes or till bubbly.

This is an awesome dish! Everyone we make it for wants the recipe!