Southwest Roll-ups by Dawn

• 2 cans refried beans
  
• 1/2 cup salsa
• 2-4 cups cooked chicken, chopped
• 2 cups shredded Cheddar cheese (some of mine I used Mexican cheese)
  
• 16 tortillas (or 20 small 6 in)
  

Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa and/or sour cream.

Porcupine Meatballs by Kristin

• 1 1/2 lb lean ground beef
• 2/3 cup long-grain rice, uncooked
• 1/2 cup water
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 large can (15 oz) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup water, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.

Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining three ingredients and pour over the porcupine meatballs. Cover and bake at 350 degrees for about 45 minutes. Uncover and bake porcupine meatballs 15-20 minutes longer.

Corn Dog Muffins by Krista

• 1 pkg of hot dogs

Cornbread Recipe:

• 2/3 C. sugar


• 1/4 C. butter, softened


• 4 eggs


• 1/2 C. honey


• 1 1/3 C. milk


• 2 1/3 C. flour


• 1 1/2 Tbsp. baking powder


• 1/2 C. corn meal


• 1 tsp. salt

Cream butter and sugar, stir in eggs, honey and milk. Mix well.

Mix together flour, baking powder, corn meal and salt and mix into liquid ingredients. Do not overmix, batter will be lumpy.

Cut hot dogs into thirds. Pour batter into well greased muffine tins, about 2/3 full. Place 1/3 hotdog into each muffin. Bake at 400 degrees for about 20 minutes or until golden brown. Freeze.

TO REHEAT: Thaw and reheat in either the oven or microwave.

NOTES: I do not recommend using paper muffin liners, just spray the pans really well. Can be made into mini muffins too - I just cut up the hot dogs into tiny bite size pieces.

Lawnmower Taco by Colette

**FOR MEAL SWAP:  REMOVE THE PRESS N SEAL BEFORE BAKING!!!


1 pound ground beef or turkey

2 Tablespoons Taco Seasoning Mix

1/4 cup flour

2 cups chicken or beef broth

9 ounces tortilla chips, crushed

2 cup grated cheese

For day of serving: shredded lettuce, salsa, sour cream, black olives

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

Serve with toppings.

Twix Bars by Shawna

Club crackers

1 cup graham cracker crumbs

3/4 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1/3 cup milk

2/3 cup peanut butter

1 cup chocolate chips

layer crackers on bottom of 9x13 pan. In sauce pan put all except last two ingredients and boil five minutes stirring continuously. Pour over crackes. Layer crackers again. Then melt peanut butter and chocolate chips in a pan for topping.

I usually double this recipe and freeze one for an easy dessert another time!

Grilled Chicken Alfredo by Shawna

2 cups sliced grilled chicken (we put ground pepper, italian seasoning and garlic salt on it)

spiral pasta (a little less than a box)

alfredo sauce

1 and 1/2 blocks cream cheese (can use fat-free, I didn't)

3/4 cup milk

1 and 1/2 tsp onion powder

1 and 1/2 tsp garlic salt

1 or 2 oz mozzarella cheese

Place all ingredients except mozzarella in sauce pan and melt continuously stirring. I waited to add the mozzarella until cream cheese melted. We got the alfredo recipe from Colette recently and she says to place all ingredients in micro-cooker (or microwave safe bowl) microwave on high for 4-5 minutes whisking every minute until the consistency is good.

Place all ingredients, chicken sauce and pasta in bowl and serve or if frozen or cold bake until heated through! I am guessing at 350 for 45 minutes!