Million Dollar Spaghetti Casserole

 Ingredients

1 lb. of Ground Beef
28 oz spaghetti sauce
... 8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow macaroni or rotini
Bag of shredded cheese (I used pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion

Directions
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion sauté them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

Princess Pie (Coconut Cream Pie)

 crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

Biscuits and Gravy Breakfast casserole

Ingredients:
1
1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

Cook sausage in 10" Executive Skillet - break up , set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large  Bowl  whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a 9 by 13 baking pan layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
      

Crock Pot Beef and Broccoli

 1 pound boneless beef chuck roast, sliced into thin strips
 1 cup beef consommé
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Outback Steakhouse Alice Springs Chicken

 4 boneless skinless chicken breasts pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

Crock-Pot Chicken and Noodles

 Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles
Directions

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
I served this over mashed potatoes, with a side of green beans

Cream Cheese Chicken Biscuit

1 (8 ounce) cans Reduced Fat Pillsbury Grand's Biscuits
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
2 Tbsp. milk
Filling
8 ounces cream cheese (very soft) *you could used 1/3 less fat cream cheese*
2 tablespoons butter room temperature
1/2-1 teaspoon garlic salt
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or you can substitute cooked turkey)
1/2 cup finely grated cheddar cheese
1/2 tsp ground black pepper
1-2 cup grated cheddar cheese (for topping)


Preheat Oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup.
Filling:
Mix cream cheese, butter and garlic salt.  Add in chopped chicken onion and cheddar cheese pepper.  (If the mixture seems dry add 2 tablespoons of milk)
Combine cream of chicken soup, undiluted 3/4 cup grated cheddar cheese and 2 Tbsp. milk.  Spread on bottom of the 9X13 pan then layer filling on top finally place biscuits on top I split some in half to fully cover the pan.  Bake for 25 min.

Pumpkin Pie Milkshake

1/3 C pumpkin, canned or homemade
1/4  C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all.  somewhere between 1/4-1/2 C milk.

EarthQuake Cake

Preheat oven to 350°F. Spread 1 cup chopped pecans on the bottom of a buttered 13x9 cake pan.
On top of nuts put 1 cup coconut, then pour the following batter over the nuts and coconut mixture without stirring.
Mix 1 box German chocolate cake mix (Betty Crocker) according to package directions. Pour the batter gently over the coconut and set aside.
In a saucepan, melt one stick of butter (1/4 lb) and one (8 ounce) package of Philadelphia cream cheese.
Stir in one box of confectioners sugar (1 lb). Pay very close attention to the mixture in the pan as it will scorch easily. For this reason, it's best to use a heavy bottom pan.
Pour the cream cheese, sugar and butter mixture over the top of the cake batter without stirring. Bake in a preheated 350°F for 45 minutes.
The cake will crack in the middle. That's why it is called Earthquake cake!

This cake is so rich it doesn't need frosting but I did "frost"  it with whipped (cool whip) topping to give it a more finished appearance.  Sprinkled finely chopped pecans over the topping.  delicious! 

Best scolloped potatoes

	5 c . potatoes 1 c. sour cream 2 c. sm. curd cottage cheese 1 tsp. salt 1 tsp. minced dried onion 1/2 tsp. garlic salt
	Cook potatoes with jackets, no salt. Peel and grate to make 5 cups. Combine remaining ingredients and mix with potatoes. Bake in covered casserole dish for 40 min. at 350º. Uncover, and top with grated cheese and return to oven until melted.

Pineapple Carrot Salad

 

• 4 carrots
• 1/2 cup raisins
• 1/2 cup pineapple chunks
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/2 teaspoon fresh grated ginger

Grate carrots, and combine in a bowl with raisins, and pineapple chunks . Whisk honey, lime juice and ginger together and mix with other ingredients.

Maple Nut Goodie Bars

Ingredients

• 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips

• 1 (11.5-oz.) pkg. (2 cups) milk chocolate chips

• 2 cups margarine or butter

• 1 cup peanut butter

• 1 (12-oz.) can (2 1/2 cups) cocktail peanuts

• 1/2 cup evaporated milk

• 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)

• 1 (2-lb.) pkg. (7 1/2 cups) powdered sugar

• 2 teaspoons maple flavor

How To!
1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes. 5 Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Mississippi Mud Cake

Ingredients

• 2 cups sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa
• 1/4 cup water
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 bag miniature marshmallows

Icing:

• 1 stick unsalted butter, softened
• 3 tablespoons cocoa
• 6 tablespoons milk
• 1 (1-pound) box confectioners' sugar
• 1 cup chopped pecans or walnuts
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

 

Funeral Potatoes

• 2 lbs hash browns  (boil  potatoes and then shred or use frozen hash browns)
• 1/2 cup butter
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 1 pint sour cream
• 1/2 teaspoon salt
• 3/4 cup onion, chopped
• 1 tablespoon butter
• 2 cups longhorn cheese, grated, firmly packed
• 1 1/2 cups corn flakes, crushed
• 4 tablespoons butter, melted

Directions:

1. Saute onion in 1 tablespoon butter until translucent.
2. Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
3. Put potato mixture into a 9x13 inch baking pan.
4. Combine cornflakes and butter, and sprinkle evenly over top of casserole.
5. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

these are called funeral potatoes because they are served so often at funerals, they can be put together ahead of time, kept in the fridge and then baked just before they are to be served.