Chicken-Parmesan Potatoes
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Tuesday
Fresh Fruit Trifle
I love making trifles. Not only do they look fabulous, but they taste amazing too.
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Salmon Bites
Salmon Bites Recipe
1 can of salmon
8 ounces of cream cheese, softened
4 tablespoons of salsa
1 teaspoon of dried cilantro
1/4 teaspoon of ground cumin (you can use less)
8 flour tortillas
Drain salmon well. In a bowl, combine the salmon, cream cheese, salsa and cilantro. Spread two tablespoons of salmon mixture over each of the flour tortillas. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for at least 4 hours, but overnight is better. Slice into bite size pieces and serve. They go fast and they are a favorite at every party I have had.
1 can of salmon
8 ounces of cream cheese, softened
4 tablespoons of salsa
1 teaspoon of dried cilantro
1/4 teaspoon of ground cumin (you can use less)
8 flour tortillas
Drain salmon well. In a bowl, combine the salmon, cream cheese, salsa and cilantro. Spread two tablespoons of salmon mixture over each of the flour tortillas. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for at least 4 hours, but overnight is better. Slice into bite size pieces and serve. They go fast and they are a favorite at every party I have had.
Beefy Noodle Casserole
Beefy Noodles Casserole
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
Cherry Dream Salad
Cherry Dream Salad
1 pkg. cherry jello
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
Garlic Mashed Potatoes and Beef Bake
Garlic Mashed Potatoes & Beef Bake
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
Hot Seafood Dip
This is great at any party, or just as a pre-dinner tastey!
Hot Seafood Dip
1 lb. cheddar cheese, cubed
6 oz. can small shrimp, drained & chopped
3 oz. cream cheese
1/2 stick margarine
1/2 tsp. Tabasco
4 oz. can green chilies, drained & chopped
Salt & Pepper to taste
1/2 tsp. garlic powder
Combine cream cheese, cheese, & margarine in top of double boiler. Bring water to a boil then reduce to low heat. Cook until cheese is melted, stirring frequently. Stir in shrimp, green chilies, Tabasco, garlic powder, & salt & pepper to taste. Serve with Crackers, Bread, Etc.
Hot Seafood Dip
1 lb. cheddar cheese, cubed
6 oz. can small shrimp, drained & chopped
3 oz. cream cheese
1/2 stick margarine
1/2 tsp. Tabasco
4 oz. can green chilies, drained & chopped
Salt & Pepper to taste
1/2 tsp. garlic powder
Combine cream cheese, cheese, & margarine in top of double boiler. Bring water to a boil then reduce to low heat. Cook until cheese is melted, stirring frequently. Stir in shrimp, green chilies, Tabasco, garlic powder, & salt & pepper to taste. Serve with Crackers, Bread, Etc.
Bacon Wrapped Chicken
Yes, it can be frozen too!
Bacon Wrapped Chicken
6 boneless skinless chicken breast halves
6 bacon strips
1 carton whipped onion and chives cream cheese
2 tablespoons butter
salt to taste
Thin the chicken breasts, by using a malette. Spread a thick layer of cream cheese on the top of each chicken breast. Put a teaspoon of butter on top, and sprinkle with salt, pepper or other seasonings. Roll the chicken, and wrap each breast half with a bacon strip. Secure with a toothpick at either end. Set in greased pan, seam side down. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Turn oven to broil and broil 6 in from the heat for 5 minutes or until bacon is crisp.
If you want to freeze this, it works best to freeze them before you cook them. Wrap them individually in wax paper to keep them from falling apart and sticking to each other.
Bacon Wrapped Chicken
6 boneless skinless chicken breast halves
6 bacon strips
1 carton whipped onion and chives cream cheese
2 tablespoons butter
salt to taste
Thin the chicken breasts, by using a malette. Spread a thick layer of cream cheese on the top of each chicken breast. Put a teaspoon of butter on top, and sprinkle with salt, pepper or other seasonings. Roll the chicken, and wrap each breast half with a bacon strip. Secure with a toothpick at either end. Set in greased pan, seam side down. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Turn oven to broil and broil 6 in from the heat for 5 minutes or until bacon is crisp.
If you want to freeze this, it works best to freeze them before you cook them. Wrap them individually in wax paper to keep them from falling apart and sticking to each other.
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