Chocolate Caramel Treasures by Krista

For Cookies:

• 1 stick butter, softened
• 2/3 cup white sugar
• 1 egg yolk (save the white!)
• 2 Tbsp milk
• 1 tsp vanilla
• 1 cup flour
• 1/3 cup cocoa
• 1/4 tsp salt
• 1/2 cup finely chopped pecans

Beat together butter, sugar, yolk, milk and vanilla until blended well.  Stir in flour, cocoa and salt and beat on low speed until mixture forms a dough.  Chill, wrapped in plastic wrap until firm, at least 30 minutes.

Preheat oven to 350 degrees.

Roll small tablespoons of dough into balls, then coat with egg white and roll in nuts to coat. Arrange balls 1 1/2 inches apart on greased baking sheets and press your thumb into center of balls to flatten, leaving a depression.  Bake in batches in middle of oven until slightly puffy but centers are still soft.  I baked for 11 minutes.  Remove from oven and immediately press centers of cookie again.  Tranfer to wire racks to cool.

For caramel filling:

• 14 caramels, unwrapped
• 3 Tbsp whipping cream (can use milk too!)

Heat caramels and cream in a small saucepan over low heat, stirring occassionally until melted and mixture is smooth.  (I tried it in the microwave this time and it worked fine). Spoon into centers fo cookies and cool completely.

For chocolate drizzle:

• 1/2 cup chocolate chips
• 1 tsp shortening

Melt chocolate chips & shortening on the stove top until smooth.  Let the mixture cool slightly and then pour into a heavy duty sealable plastic bag. Seal bag and snip one corner to form a small hole.  Drizzle chocolate over cookies and let stand until set, about 30 minutes.

These freeze just fine!

Beef Potato Bake by Krista

• 2 lbs ground beef
• 1 can cream of mushroom soup, undiluted
• 1 can cream of celery soup, undiluted
• 1 1/4 tsp dried parsley flakes
• 1 tsp dried minced onion
• 1/4 tsp pepper
• 1 - 32oz pkg frozen cubed hash brown potatoes
• 4 cups shredded cheddar cheese
• 1 can mushroom stems & pieces, drained

1. In a large skillet, cook beef until no longer pink, drain.
2. In a large bowl, combine the soups & spices. Add the potatoes, 2 cups cheese and mushrooms.  Stir in beef.
3. Transfer to a greased pan, top with remaining cheese.
4. Cover and bake at 375 degrees for 45-50 minutes, uncover and bake another 5-19 minutes until cheese is melted.

From frozen: Thaw in fridge overnight. Bake as directed.
Notes: - I added all the cheese to the mixture - you might want to add a little more on top.

Delicious Hamburger - Vegetable Casserole by Suzanne

4 diced carrots (or frozen)
1 T. mined onion (omitted)
1 can cream of mushroom soup
1 can milk
1 can green beans
1 lb. hamburger
2 cups mashed potatoes

Brown hamburger, add carrots, onion, beans, mixing well. Place in casserole dish; cover with mushroom soup and milk. Bake at 350 for 1.5 hours.

From Frozen: Thaw casserole mixture; mix well, place in pan; cover; cook at 350 for 1 hour. Thaw mashed potatoes. Warm in microwave (if runny add sour cream or cream cheese). Top casserole mixture; cook in oven for 10 more minutes.

My Favorite Chocolate Chip Cookies by Colette

1 c. butter

1/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

2 sm boxes instant pudding (I like vanilla or butterscotch)

2 eggs

2 1/4 c. flour

1 tsp. baking soda

pinch salt

12 oz. chocolate chips (I like milk, dark, or white)

Cream butter and sugars. Add vanilla, puddings and eggs.  Mix. Add flour and baking soda. Mix. Add chocolate chips. Mix. Using cookie dipper, put on greased cookie sheets. Bake in 375 degree oven for 8-10 minutes.  

*This is a great recipe to freeze for baking later!  I mix up the dough, then scoop out the entire batch. (It can fit on one cookie sheet!)  Set cookie sheet in freezer for 45 minutes and then put frozen dough balls into freezer bags!  (It's nice to separate a dozen per bag, so that you get to enjoy fresh cookies and not eat the entire batch at once!) 

Pecan tassies by Colette

  1/2 c. butter

  1 c. flour
  3 oz. cream cheese

Mix cream cheese and butter together. Add flour and mix well. Scoop dough into 24 little balls. Place in miniature muffin tin. Press dough to bottom and sides and over top edge.

Fill with following mixture:
  1 egg, beaten lightly
  3/4 c. brown sugar
  dash of salt
  few drops of vanilla
  1/2 c. chopped nuts

Bake for 25-30 minutes in a 350 degree oven. Cool. Remove from pan. 

Tater Tot Casserole by Colette

1 lb ground pork, browned

1/2 c. milk

1 can (condensed) cream of mushroom soup

salt/pepper to taste

1 pkg frozen corn (or 1 can corn, drained)

Tater tots

In 9x13 pan, spread out ground pork.  Top with corn. Whisk together milk, soup, salt/pepper; spread over corn.  Top with tater tots.  Bake for 45 minutes in 350 degree oven.  *Can also put into crock pot on low for 4 hrs. 

For meal swap, I mixed together pork, milk/soup mixture, corn - so you just need to thaw that, spread into 9x13 pan, and top with tater tots.

Chicken Broccoli Rice Casserole by Dawn

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 4 cups shredded cheddar cheese
• salt and pepper to taste (I didn't add any)

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan).

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Chicken Wild Rice Soup by Krista

• 4 tbsp butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 box long grain & wild rice soup (quick cooking is fine)
• 2 cups shredded chicken
• 1 - 48oz carton chicken broth
• 1 - 4oz can mushroom pieces
• 1 cup chopped carrots
• 1/4 cup flour
• 1 pint half & half

Cook rice according to package directions. Melt butter in a large pot with onions & celery and saute about 5-10 minutes. Then add chicken broth, chicken, mushrooms, carrots and cooked rice to the pot. Simmer for 20 minutes.  In a separate bowl, whisk flour into half & half and then add to pot.  Heat to boiling or until soup thickens.  Can be stored in freezer bags or containers. Freeze.  To reheat, simply thaw and heat. 

Ham and Noodle Casserole by Colette

1 (12 oz.) pkg noodles, cooked

3/4 lb. Colby-Jack cheese, shredded

2 lb. cubed cooked ham

WHITE SAUCE: 

1/2 c. butter

1/2 c. flour

1 qt. milk

Salt & Pepper

3 T. horseradish

2 T. mustard

Make white sauce (Melt butter at medium-high heat. Slowly sprinkle in flour, stirring as you go; add in the milk, constantly stirring, and then remaining three ingredients. Stir until well blended and thickened.)  Add ham, noodles and cheese to the white sauce. Bake in 9x13 pan in 325 degree oven for 1 hour. (This will be a FULL pan, so I usually put a piece of tin foil or a cookie sheet on the rack beneath, just in case it bubbles over!)  

Breaded Ranch Chicken by Dawn

3/4 cup Crushed Cornflakes
3/4 cup Grated or Shredded Parmesan Cheese
1 envelope dry Ranch Dressing mix
2 lbs Chicken breast halves or cut into strips
1/2 cup Melted butter

In a shallow bowl, combine the Cornflakes, Parmesan cheese, and Ranch mix.  Dip the chicken into the melted butter and roll in the cornflake mixture to coat.  Bake, uncovered, at 350 degrees for 45 minutes or until chicken is cooked through.

Cafe Rio Chicken by Krista

• 2 lbs chicken breasts
• 1/2 of a small bottle of zesty italian dressing
• 1/2 Tbsp minced garlic
• 1 packet dry ranch dressing mix (mixed with 1/2 c. water)
• 1/2 Tbsp chili powder
• 1/2 Tbsp ground cumin

Place all ingredients in a crock pot. Cook on high for 5-6 hours or on low for 8 hours. Shred with fork and serve in salads, burritos, tacos, quesadilla's, etc.  Simply thaw and reheat.

Quinoa Mexi 6 Layer Casserole by Suzanne

1 cup quinoa
2 teaspoons olive oil
1 lb ground hamburger/turkey
1 small onion, chopped
1-2 garlic cloves
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
2 cups frozen corn, thawed
1 (19 ounce) can black beans, rinsed
1 (28 ounce) can diced tomatoes
1 cup salsa
3/4 cup shredded cheddar cheese

Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.

While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
Add meat, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.

Spread quinoa in a large baking dish.

Layer remaining ingredients: meat, corn, tomatoes, salsa, black beans and cheese.

Bake at 450°F for 20 minutes.


From frozen: Thaw completely overnight;  Bake at 450°F for 20 minutes.

Hot Beef Sandwiches Au Jus by Colette

2 ½ lb. beef rump roast

Marinade:

1 pkg. dry onion soup mix

1 tsp. sugar

½ tsp. oregano

1 (10 1/2 oz.) can beef broth

12 oz. can beer

1 Tbsp. garlic

8 crusty French rolls, sliced in half lengthwise

Crockpot Method:  Place beef roast in crockpot; pour marinade over roast. Cook on high for 4 hours (or low 6-8 hours), until meat is very tender. Slice or shred meat; serve on rolls. Serve sandwiches with individual portions of meat juices for dipping. Makes 8 sandwiches.

Oven method: Heat oven to 300 degrees. Place beef roast in 5 quart Dutch oven. In medium bowl, combine remaining ingredients except rolls; pour over roast. Cover; bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat; serve on rolls. Serve sandwiches with individual portions of meat juices for dipping. Makes 8 sandwiches.

Savory Crescent Chicken Squares by Kim

3oz soften cream cheese

3tbs melted butter

2tbs milk

2C cooked chicken (I used roister chicken…but could used can chicken too-we’ve done that in a pinch)

¼ tsp salt

1/8 tsp pepper

1tb chives (I just used the dried Tones ones…but could use fresh if you have them!)

¾ c breadcrumbs (thinking I left this off this time…sorry! J)

1 can crescent rolls

Blend cream cheese until smooth with 2tb of butter, then add the next 5 ingredients and mix well.

Separate cresent dough into 4 rectangles. Press to seal perforations. Spoon ½ cup of mixture into center and pull 4 corners together at center.

Seal edges and top with remaining butter and breadcrumbs.

Bake 350 for 25-30 minutes.

Oven Baked Chicken Fajitas by Dawn

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 10-12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat, then add tomatoes, peppers, and onions and stir to combine.
4. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Unstuffed Pepper Casserole by Krista

1 lb. ground beef (or turkey)
2 green bell peppers, seeded and chopped
1 tsp. garlic salt
2 c. Minute Rice, cooked
1 (26oz.) jar spaghetti sauce
2 c. mozzarella cheese, divided
Pepper to taste

In a large skillet over medium heat brown beef. Add peppers, garlic salt and pepper. Saute until beef is cooked through.  Drain if necessary. Return to skillet.  Add rice, sauce and 3/4 c. cheese. Mix well.  Grease a 9 x 13 baking dish.  Top with remaining cheese and bake for 35-40 minutes or until heated through and cheese melts.

Perky potatoes by Colette

1 (2 lb) bag frozen hash brown potatoes, thawed
1 can cream of mushroom or chicken soup, undiluted
12 oz. shredded Cheddar cheese
8 oz. sour cream
1 tsp. salt
1 c. corn flakes or rice crispies
1/4 c. melted butter

Mix together soup, cheese, sour cream and salt; add potatoes. Put into a greased 9x13 dish. Bake in 350 degree oven for 50 minutes.  Mix cereal with melted butter; add to top of potatoes.  Bake for an additional 10 minutes, until slightly brown.

** FOR MEAL SWAP, REMOVE PRESS-N-SEAL BEFORE BAKING!**

Grilled Ranch Chicken by Colette

1 oz packet Hidden Valley Original Ranch Dressing mix 2 Tbsp olive oil 1 Tbsp red wine vinegar 2 lbs skinless chicken breasts (approx 4 breasts) Combine dressing mix, olive oil, vinegar in plastic bag. Add chicken and shake until well coated. Allow to marinate at least 1 hour. Grill chicken 20 minutes or until chicken is done, turning after 10 minutes. To freeze:  Seal raw chicken/marinade in plastic bag (make sure tight shut so liquid doesn't leak out into your freezer!) To prepare from frozen: Take chicken out of freezer/allow to thaw a few hours before putting on the grill.

Stuffed French Bread by Suzanne

Ingredients

• 1 loaf french bread
• 1 Lb. lean ground beef
• 2 Tbl. chopped onion
• 1/2 c. chopped celery (any other vegetables)
• minced garlic
• salt and pepper
• 1 can cream of mushroom soup
• a little milk, if needed
• 1-2 tsp. Worcestershire sauce
• 1-2 c. grated cheese
• chopped parsley, for garnish, opt.

Directions: Slice of very top of french bread; set aside.  Scoop out the bread in the center of loaf and crumble; place in a bowl with the shredded cheese.  Brown ground beef in medium skillet.  Add onion, celery and any other veggies you want.  Saute a few minutes until tender.  Add garlic and cook 30 more seconds.  Add soup and Worcestershire.  Season with salt and pepper.  If mixture is too thick for your liking, add a splash or two of milk.  Add hamburger mixture to crumbed bread and cheese.  Stir to combine.  Pour into center of french bread loaf.  Place top back on bread and place on a cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Slice and serve.   

From Frozen: Thaw completely; remove from wrapper (and saran wrap). Place on a cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Slice and serve.   

Meatball Sub Casserole by Krista

• 1 loaf italian bread



• 1/2 c. mayonaise



• 1 - 8oz pkg softened cream cheese



• Italian seasoning & pepper, to taste (I used 1 tsp of each)



• 32 oz. meatballs (I used some turkey meatballs and some beef in each one)



• 2 c. spaghetti sauce + 1 c. water



• 2 c. shredded mozzarella cheese

Slice bread into 1 inch slices and line bottom of pan. Mix mayo, cream cheese & seasonings. Spread on top of bread slices. Cover with 1/2 c. of the cheese. Layer meatballs, followed by the sauce. Cover with remaining 1 1/2 c. cheese. Freeze.

To Serve: Thaw completely in fridge. Bake for 45 minutes at 350 degrees or until heated through.

*you could also cube the bread instead of slicing - either works.

Teriyaki Chicken by Colette

1 bag of baby carrots

1 red onion cut into large chunks (can substitute 2 tsp onion powder)

1 can chunk pineapple (undrained)

2 whole boneless chicken breasts (about 3 pounds)

1 bottle teriyaki sauce (I used KC Masterpiece for meal swap.)

Crockpot cook on low for 6-8 hours.  Serve over rice.

Crock Pot Chicken by Kim

• 1 lb chicken breast


• 8 oz cream cheese


• 3 TB butter


• 1 TB dry onion


• 1 can cream of chicken soup


• 1 pkg dry Ialian dressing mix


• 1 cup milk


• 1 bag egg noodles, cooked

Place frozen chicken breasts and remaining ingredients, except milk, into crock pot and cook on low for 5-6 hours. Add milk 20-30 mins before ready to serve. Remove chicken, shred, return to crock pot and mix. Serve over noodles, or I add my cooked noodles right into the crockpot and stir. Enjoy!

Tater-Tot Casserole - Joni

• 1 lb lean ground beef
• 1/2 medium onion, chopped (modified with 1 Tablespoon onion powder)
• 1 (10 1/2 ounce) can condensed cream of chicken soup (undiluted)
• 2 16oz packages frozen tater tots
• 1 10oz package frozen mixed vegetables (corn, carrots, green beans)
• salt & pepper
• 1 cup shredded cheddar cheese

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture, vegetables, tater-tots and cream soup.
5. Bake, uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
6. Remove from oven & top with cheese, return to oven until melted.

Deep Dish Chicken Pot Pie by Suzanne

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
From Frozen: Thaw completely. Bake at 375°F for 30 min.

Three cheese stuffed shells by Shawna

4 cups mozzarella cheese

1.5 cups cottage cheese

1/2 cup parmesan cheese

1 pkg jumbo pasta cheese (or manicotti)

2 eggs

recipe calls for:

1 pkg Schilling/McCormick spaghetti seasonings

1.5 cups water

16 oz can tomato sauce

(I substituted a jar of spaghetti sauce for the homemade sauce)

Prepare spaghetti seasoning water and tomato sauce. Simmer uncovered 12 min. Mix 2 cup mozz., cottage cheese, and parmesan. Add eggs mix lightly. stuff cooked shells. Pour 1/2 cup sauce in 9x13 pan and arrange shells on top one layer deep spoon rest of sauce on top. Sprinkle remaining mozz. over top. Bake uncovered at 350 degrees for 30-40 min or until cheese bubbles.

cream cheese/chicken bacon by Shawna

approx. 1.5-2 lbs of boneless skinless chicken breast

6-12 slices of bacon

a 8 oz tub of chives and onion cream cheese

pound chicken breast out with a meat tenderizer. Place a dollop of cream cheese in the middle of the chicken breast. Roll up chicken and put 1-2 pieces of bacon around it.

Bake on broiler pan if possible to allow the chicken grease to drain, if not possible a 9x13 will work great too. Cook until chicken is no longer pink. I am thinking approx 45 min at 350 degrees.

FOR MEAL SWAP REMOVE FOIL BEFORE BAKING!

Loose Meat (Maid-Rite) Sandwiches - Joni

Ingredients

• 2 pounds lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups water
• 1 Tablespoon onion powder

-------

Directions

1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.
2. Serve meat on buns topped with dill pickle slices and mustard.

-------

Post-Freeze Preparation

Heat meat on stove or in crock-pot

Make them Sloppy Joe's!

Add 1/2 cup ketchup and 1/2 cup BBQ sause

Beef Stroganoff by Krista

• 2 lbs hamburger


• 1 small onion


• 1 tsp salt


• 1/4 c. ketchup


• 1/2 c. sour cream


• 1 can cream of mushroom soup


• 1/4 c. milk


• 1/4 c. parmesan cheese

Brown hamburger & onions, drain. Add other ingredients and simmer.

Serve over cooked noodles.

From Frozen: Cook noodles. Heat meat mixture in the microwave or on the stove top.

Swiss Vegetable Chicken Bake by Suzanne

Ingredients
1 can (26 ounces) Campbell's® Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 teaspoon ground black pepper
2 bags (16 ounces each) frozen vegetable combination
2 cups shredded Swiss cheese
1 cup French's® French Fried Onions
4 cups cooked chicken breasts, cubed

Directions

Heat the oven to 350°F.

Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, chicken, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.

Bake for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle with the remaining cheese and onions.

Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.

Tuna-Biscuit Casserole by Colette

2 cans tuna, drained
2 c. shredded cheddar cheese
1 small package frozen veggies
1 can cream of mushroom soup
1 1/2 c. milk
2 tsp onion powder
1 tube of biscuits (in the refrigerator section)
1 Tbsp butter, melted
3/4 c. potato chips, crushed

Mix together tuna, cheese, veggies - set aside. Whisk together soup, milk and onion powder.  Combine tuna mixture with soup mixture.  Spread into a greased 9x13 pan. Cut biscuits into fourths - drop pieces evenly on top of tuna/soup mixture. Drizzle 1 Tbsp melted butter across biscuits. Sprinkle crushed chips on top.  Bake 30-40 minutes in a 375 degree oven.

Egg McMuffins by Krista

• 12 english muffins


• 1 dozen medium eggs


• cheese - slices or shredded


• 1 lb deli ham


• butter

1. Bake or toast the english muffins halves on a cookie or pizza pan for about 10 minutes at 375 degrees. After baking I spread a thin layer of butter on each half.


2. Generously grease a muffin pan and crack an egg into each muffin tin. I break the yoke and swirl it to spread it around. Bake at 325 degrees for 15-20 minutes.


3. While the eggs are cooking let the muffins cool for a bit and then top one side with cheese and one with ham. Once the eggs are done, add an egg.


4. At this point I put them in the freezer (fully assembled and on a cookie sheet) for about a half an hour to flash freeze them before wrapping them in foil. It helps keep the moisture out.

To reheat:

• I've found that using defrost to heat these up works best. I put the muffin on a piece of paper towel on a plate, then defrost for 1 minute, turn it over and defrost another minute.


• If you heat them up too fast the cheese & meat can be kinda watery and make the muffin soggy in spots.


• You might have to experiement with your microwave a bit as they all seem to be a little different.


• You could also reheat them in the oven - 350 degrees for 20-25 minutes.

Chicken Broccoli Braid by Joni

2 cups cooked chicken

1 cup broccoli

1/2 red or green pepper

1 garlic clove

1 cup shredded cheddar

1/2 cup mayo

2 tsp. dill

2 - 8 oz. pkg. crescent rolls

Preheat oven to 375. Chop chicken and broccoli, pepper, garlic. Add cheese, mayo, dill mix and 1/4 tsp. salt. Wrap mix in ring of crescent rolls.

Bake 25-35 min.

Pork Chops with Apples and Stuffing by Suzanne

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
Boneless pork chops (1-1/2 lb.)

Directions

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.

BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

From frozen: thaw completely, cook as directed.

Goulash by Shawna

2/3 to 3/4 bag of extra wide egg noodles cooked

1 and 1/2 lbs ground beef cooked with 1/2 onion chopped or 1 tablespoon onion powder, about 3/4 tablespoon garlic powder, 3/4 tsp chili powder, 1/4 tsp cayenne pepper, 3/4 tsp garlic salt, and a few shakes of italian seasoning

1 (28 oz) can of italian diced tomatoes

1 can cheddar cheese soup

combine cooked noodles, browned ground beef, italian diced tomatoes and cheddar cheese soup and heat through.

Vegetarian Black Bean Enchiladas by Dawn

12, 6″ flour tortillas
2 cups cooked brown rice
1, 15 oz can black beans, drained and rinsed
1, 16 oz bag frozen bell pepper strips, cooked and drained (optional - I usually leave this out or have just added some fresh bell pepper instead)
1 packet taco seasoning (I've also used just half a packet before)
2 1/4 cups medium salsa, divided
1 1/2 cups shredded Mexican blend cheese
Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

Sweet Meatballs - Joni

Meat Balls:

• 3lbs ground beef
• 1can evaporated milk
• 2c quick oats
• 2 eggs
• 1c chopped onion (optional)
• 1/2 tsp pepper
• 2 tsp salt
• 2T chili powder

Sauce:

• 3c ketchup (you can also do half ketchup half BBQ sauce)
• 3c brown sugar
• 3/4tsp garlic powder

Combine all ingredients for meat balls. shape into balls (that's what she said) Bake at 350 for 45 min. remove from oven, drain grease. cover with sauce and bake for 30 min or put on low in crock pot for 6-8 hours.

Norwegian Meatballs by Krista

• 2 lbs ground beef


• 1 lb pork sausage


• 3/4 C. bread crumbs or cracker crumbs


• 1/2 to 3/4 C. heavy whipping cream


• 1 egg


• 1 small onion


• 2 tsp. salt


• 1/2 tsp. pepper


• 1/8 tsp. ginger


• 1/8 tsp. nutmeg

Mix beef, sausage, crumbs, onion & spices together then add whipping cream and egg. Mix together well. I let it sit in the refrigerator for a couple of hours first, then form into balls. Bake at 325 degrees for 30 to 40 minutes.

I make the gravy the way my grandma taught me - but I don't have exact measurements. :) I pour out most of the grease from the pan, then use the pan on the stovetop with two burners. Pour water into the pan and add 4-6 beef bouillon cubes - heat on medium-high heat. In a covered container, mix about 4 tbsp (?) flour with about 1/2 cup of water - shake until flour is dissolved. Add flour mixture to water/bouillon in pan. Stir constantly until mixture thickens. I add some salt & pepper to this mixture, and sometimes I'll add some Kitchen Bouquet seasoning too. If the gravy gets too thick, just add more water. If it's not thick enough, add more flour/water mixture. It can also be made with corn starch instead of flour.

To Reheat: Thaw and heat in microwave or oven. If the gravy seems extra thick you can thin it out with some water or milk.

We like them best with mashed potatoes - egg noodles work too.

Three Cheese Chicken Pasta Bake by Colette

1½ c. uncooked pasta noodles

1 pkg. (9 oz.) spinach
1 cup chicken, cut into pieces
1tsp. basil
1 jar (14½ oz.) spaghetti sauce
1 can (14½ oz.) diced tomatoes, drained
2 oz cream cheese
1 c. mozzarella cheese (or cojack)
2 Tb. parmesan cheese

Cook pasta – 1 min before it’s done, add spinach. Drain. Cook chicken and basil in skillet until done. Add pasta sauce and tomatoes – bring to boil. Simmer 3 mins. Stir in cream cheese. Toss into pasta & spinach. Toss in ½ c. mozzarella. Pack into baking dish. Bake 20 mins in 375 degree oven. Sprinkle in parmesan and remaining mozzarella. Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.

Meatloaf by Suzanne

Freezer Meat Loaf
This recipe makes a double batch

• ½ cup dry bread crumbs
• ½ cup milk
• 1 cup minced onion (optional)
  
• 2 eggs, beaten
• 2 tsp salt
• 2 Tbsp Worcestershire sauce
• ¼ tsp pepper
• 3 pounds ground beef

To Prepare:

1. Mix together first 7 ingredients.
2. Combine thoroughly with ground beef.
3. Divide in half. Form into two loaves.
4. Wrap with foil; label and freeze.

To Serve:

1. Thaw completely; unwrap.
2. Place in loaf pan.
3. Bake at 350 degrees for 2½ hours, or until done.
4. Drain fat.
5. Serve sliced with gravy or catsup.

Chili by Shawna

2 regular sized cans of Mrs. Grimes chili beans

1 1/2 lbs hamburger

1 regular sized can of diced tomatoes

1/2 a diced onion

chili powder

onion powder

cayenne pepper

garlic powder

black pepper

cumin

Brown hamburger with diced onion and other spices to taste. Drain meat and put in crock pot with beans, diced tomatoes and chili powder to taste. Cook until heated through and onions are tender. Approx. 3 hours. Serve with shredded cheese and crackers.