Baked Crab Rangoon

Baked Crab Rangoon

 1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Curried Chicken Quinoa with Peas.

Ingredients

• 1 Tbsp olive oil
• About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
• 1 small red onion, chopped
• 2 garlic cloves, crushed
• 1 15 oz. can petite diced tomatoes
• 1 Tbsp curry powder
• 1/2 Tbsp chili powder
• 1 tsp nutmeg
• 2 cups water or chicken broth
• 1 cup quinoa
• 1 12 oz. bag frozen peas
• Salt and pepper to taste

Directions

• Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Sauté for about 10 minutes, or until chicken pieces are mostly cooked.
• Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
• Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
• Turn heat to low and keep warm until ready to serve.
• Makes 4 adult portions.

~Farmer's Casserole;

 ingredients:
6 c. frozen shredded hash browns
1 1/2 c. shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt 1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.

Bacon Ranch Foil Packet Potatoes

 3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
 1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

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.