Rhubarb Jello Cake

My mother has made this rhubarb cake for years. It is a hit even amongst those who don't normally like rhubarb.

Rhubarb Jello Cake

1 pkg. white or yellow cake mix
1 C. white sugar
4 C. rhubarb, chopped
1 pkg. red Jello (strawberry or raspberry are my faves)
1/2 C. white sugar
1/4 C. flour
1/4 C. butter, softened

Mix cake mix according to directions on package. Pour into a greased 9 x 13 pan. Mix rhubarb, 1 cup sugar and jello. Spoon on top of cake mix. Then mix 1/2 cup sugar, flour and butter until crumbly. Put this over the top of the cake. Bake in 350 degree oven for 35 to 45 minutes. If the center still appears liquidy, bake a little bit longer.

It's best served warm, with cool whip or ice cream.

Poppyseed Chicken by Dawn

3 cups chicken (cut up to bite-size pieces)
2 cans cream of chicken soup
16 oz sour cream
2 Tb poppyseed

Topping:
1 pkg Ritz crackers - crushed
1 stick of butter - melted

Mix all, but the topping ingredients together and place in baking dish. Melt the butter and mix in crushed Ritz crackers, then sprinkle on top for topping. Bake at 350 for about 35 minutes.

Mexi-Corn Dip by Krista

• 3 - 4 cans Mexi-Corn


• 3-4 bunches of chopped green onions


• 1/2 C. mayo


• 1/2 C. sour cream


• Shredded cheddar cheese (enough to look good)


• Cayenne pepper to taste

Mix all together - serve with fritos or corn chips.

Cordon Bleu Casserole by Kristin

**This recipe makes 2 batches**

4 C. Cooked Chicken, shredded or cubed
3 C. cooked Ham, cubed
1 C. Shredded cheddar cheese
1 C. shredded swiss cheese (I usually substitute mozzarella)
1 can Cream of Chicken soup
2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/4 C. Parmesan cheese
1/2 C. heavy whipping cream
Stuffing

Mix all ingredients together, except for stuffing. Place mixture in 2 1 gallon freezer bags. Top with stuffing before baking. Bake at 350-375 for 30-40 minutes.

White Chili by Colette

4 chicken breasts (boneless, skinless)
3 cans northern white bean, drained/rinsed
3 cans white corn, drained
2 cans Ro-tel (seasoned tomatoes)

Lay raw chicken breast in the bottom of your crock pot. (Can be frozen or not frozen). Dump all ingredients into crock pot on top of chicken breasts.  Cook on Low for 6-8 hours, stir occasionally.  No need to cut chicken up before cooking -- will break apart easily once they're cooked!  I sometimes add a little hot water, to make it a little more "soupy" (might add 1-2 cups). 

Optional: Serve with Fritos or tortilla chips, and shredded cheese.  Also, can add chili powder to taste!  

* For meal swap:  everything has been cooked for you -- just need to thaw and re-heat!  

Supper Breakfast Burritos by Suzanne

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1/2 pound cooked, crumbled sausage
1 cup chopped peppers / onions
1/2 cup milk
salt & pepper to taste
20-24 medium flour tortillas OR 10-12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir in veggies and sausage.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:

Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.

Beef Enchiladas by Shawna

1 large can enchilada sauce

1/3 onion diced

pinch of cumin

6-8 flour tortillas

1 1/2 lbs of ground beef

2 cups co-jack or cheddar cheese

Brown hamburger with onion and cumin. Drain meat and add about 1/3 can of enchilada sauce.

I lightly browned (fried) the shells in a a cast iron pan lightly coated with Crisco. Then coat the shells in remaining enchilada sauce and fill with ground beef and co-jack cheese. Place rolled shells in a 9x13 pan and bake 20-30 minutes uncovered at 375 degrees. May take a bit longer if frozen.

Salsa Chicken Rice Casserole by Krista

• 1 1/3 cups uncooked white rice


• 2 2/3 cups water


• 4 skinless, boneless chicken breast


• 2 cups shredded Monterey Jack cheese


• 2 cups shredded Cheddar cheese


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 onion, chopped


• 1 1/2 cups mild salsa

1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.



2. Meanwhile, place chicken breasts in a large saucepan, and fill the pan with water. Bring to a boil and cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.



3. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish.



4. In a large bowl, combine cream of chicken soup, cream of mushroom soup, onion, salsa and most of the shredded cheeses.



5. Add the cooked rice and chicken and put into baking dish.



6. Sprinkle a small amount of shredded cheese over the top.



7. Bake for about 40 minutes, or until bubbly.

Firefighters' Chicken Spaghetti by Krista

• 12 oz uncooked spaghetti, broken in half


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 cup (8oz) sour cream


• 1/2 cup milk


• 1/4 cup butter or margarine, melted, divided


• 2 Tbsp. dried parsley flakes


• 1/2 tsp. garlic powder


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 2 cups shredded mozzarella cheese


• 1 cup grated parmesan cheese


• 2 celery ribs, chopped


• 1 medium onion, chopped


• 1 can (4 oz) mushroom stems, drained


• 5 cups cooked chicken


• 1 1/2 cups crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tbsp. butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3-qt. baking dish (dish will be full!). Combine the cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-50 minutes or until bubbly.

Round-Up Bean Casserole by Krista

• 1 pound ground beef


• 1 can red kidney beans


• 1 can butter beans


• 1/2 C. ketchup


• 3/4 C. brown sugar


• 1 tsp mustard


• 2 Tbsp. vinegar


• Chopped onion & bell pepper (optional)

Brown beef; season with salt & pepper. (add onion & bell pepper at this time, if you wish) Combine remaining ingredients. Put into casserole dish. Bake 1 hour at 350 degrees.

This is also good cooked in a slow cooker. It is simple to prepare and with a salad makes a quick meal.