FRIENDSHIP CASSEROLE

FRIENDSHIP CASSEROLE

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

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Almost Heaven

Ingredients


    1 (18 1/4 ounce) package yellow cake mix
    1 (20 ounce) can crushed pineapple
    1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
    1 (8 ounce) package cream cheese, softened
    2 cups cold milk
    1 (8 ounce) carton frozen whipped topping
    1 cup finely chopped pecans

Directions

    Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
    Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
    Refrigerate.

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Blueberry Cheesecake Cookies

Ingredients

    2

    boxes Jiffy Blueberry Muffin mix

    4

    oz. cream cheese

    1

    stick “I Can’t Believe It’s Not Butter”

    ½

    C. light brown sugar, firmly packed

    2

    eggs

    1½

    C. white chocolate chips

Directions

Preheat oven to 325 degrees.

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well.

Fold in white chocolate chips. Chill for at least one hour.

Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart.

Bake for 14-15 minutes or until just turning brown around the edges.

Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

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Melt In Your Mouth Chicken Breast

Ingredients:
Serves 4
4 chicken breasts
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 Tsp. garlic powder
Salt and Pepper to taste

Directions:

    Preheat oven to 375F
    In a small bowl, mix all ingredients except for the chicken breasts.
    Place the chicken breasts in a baking pan and pour the sauce over it.
    Bake at 375°F for 45 minutes.

Meatball Sub Casserole

Ingredients


    1⁄3 cup chopped green onion, to taste
    1⁄4 cup seasoned bread crumbs
    3 tablespoons grated parmesan cheese
    1 lb ground beef
    1 loaf Italian bread, cut into 1 inch slices
    8 ounces cream cheese, softened
    1⁄2 cup mayonnaise (not low-fat or lite)
    1 teaspoon italian seasoning
    1⁄4 teaspoon pepper
    2 cups shredded mozzarella cheese, divided
    1 (28 ounce) jar spaghetti sauce
    1 cup water
    2 garlic cloves, minced

Directions

    Preheat oven to 400.
    In a bowl, combine onions, bread crumbs and Parmesan cheese.
    Add beef and mix well.
    shape into 1-inch balls; place on a rack.
    In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
    Reduce oven temperature to 350.
    Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.
    (All of the bread might not be used.).
    Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread.
    Sprinkle with 1/2 cup mozzarella.
    Combine sauce, water and garlic; add meatballs.
    Pour over cheese mixture; sprinkle with remaining mozzarella.
    Bake, uncovered at 350 for 30 minutes or until heated through.

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Pudge

Ingredients

  
    1 cup peanut butter
    1 1⁄2 cups chocolate chips
    4 cups miniature marshmallows

Directions

    Grease a 9x9 pan.
    Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows.
    Put into the greased pan. Refrigerate until firm.
    Cut into squares.

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Rice Pudding

Ingredients:

4 ½ cups whole milk

3/4 cups arborio rice, washed

1 cinnamon stick

2 egg yolks, lightly beaten

1 teaspoon of vanilla extract (or more to taste)

1/2- 3/4 cups of granulated sugar, depending upon your love of sweetness

Powdered cinnamon for garnish.

Preparation:

1. In a medium saucepan (why is it that I feel as though I begin everything with “In a medium saucepan”?), pour the milk and add the cinnamon stick. Bring to a boil, then let simmer over low heat for about 5 minutes. Add rice and simmer for about 15 minutes, stirring frequently (think of it as a very loose risotto– you want to release the rice starch).

2. Temper your awaiting, lightly beaten egg yolks with some of the hot milk, then add the yolk/milk mixture to the simmering rice. Stir in sugar. Stir everything. Stir Crazy, for all I care. Continue to cook until the you can draw a line in the custardy sauce on the back of a wooden spoon (see: above photo). Add Vanilla extract. If you like your rice pudding loose and very creamy, stop cooking now. If you like it firmer and drier, continue to cook until most of the liquid has been absorbed.

3. Pour out into a large bowl to cool. Cover and refrigerate overnight.

4. To serve, spoon the pudding into little yogurt glasses you bought for breakfast ’round the corner at that little grocery store in the Marais and then took home with you because they remind you of someone from a Greek family who makes you very, very happy whenever you think about him. Garnish with cinnamon.

5. Eat.

6. Repeat until everyone you have ever come in contact with has been fed.

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Patty Melts

Ingredients

    1 stick butter
    1whole large onion, halved and sliced
    1 1/2pounds ground beef
    5 dashes Worcestershire sauce
    Saltand fresh ground black pepper
    8 slices rye bread
    8slices Swiss cheese

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Directions

Watch how to make this recipe.

In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.

In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.

Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.

On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

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Soft Snickerdoodle Cookies

Ingredients


    1 cup butter
    1 1⁄2 cups sugar
    2 large eggs
    2 3⁄4 cups flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1⁄4 teaspoon salt
    3 tablespoons sugar
    3 teaspoons cinnamon


Directions

    Preheat oven to 350°F.
    Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
    Combine flour, cream of tartar, baking soda and salt in a separate bowl.
    Blend dry ingredients into butter mixture.
    Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
    Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
    Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
    Coat by gently rolling balls of dough in the sugar mixture.
    Place on chilled ungreased cookie sheet, and bake 10 minutes.
    Remove from pan immediately.

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Pecan Pie Muffins

Ingredients


    1 cup pecans, chopped
    1 cup brown sugar, firmly packed
    1⁄2 cup flour
    2 large eggs
    1⁄2 cup butter, melted


Directions

    Combine first 3 ingredients in a large bowl, make a well in center of mixture.
    Beat eggs until foamy.
    Stir together eggs and butter; add to dry ingredients stirring until moistened.
    Place foil-baking cups in muffin pans.
    Spoon batter into cups to 2/3 full.
    Bake at 350 degrees for 20-25 minutes or until done.
    Remove from pans immediately, cool on wire racks.
    Best served warm.

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“Lazy Man’s” Pie- Peach Cobbler

You’ll Need:

1 stick of butter or margarine.
1 cup of milk.
1 cup of sugar.
1 cup of flour.
1 tsp of baking powder.
A dash of salt.
1 qt of sweetened fruit (peaches, cherries, blackberries etc).

How to:

First melt the butter in a baking pan then in a bowl, mix together the flour, sugar, baking powder, salt and milk and pour over the butter. Cover the batter with fruit and do not stir, the batter will rise and will absorb the fruit flavor.
In a preheated oven to 350°, bake the pie for 1 hour and serve it warm with whipped cream or ice cream!
Bonne Appétit!

Easy, peasy and yummy! Come on men! It’s time to go into the kitchen at least once! A baby can make this pie, so why won’t you? You’ll thank me later when it pays of!

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S’mores Rice Krispies Treats Pinwheels

Ingredients

    10 oz miniature marshmallows
    ¼ cup Challenge butter (plus more for greasing)
    5 cup Rice Krispies cereal
    ¾ cup graham cracker crumbs
    7 oz jar marshmallow creme
    6 Hershey's chocolate bars

Instructions

    Preheat oven to 200 degrees.
    Line a 10x15 jelly roll pan with wax or parchment paper. Butter the paper and set aside.
    Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
    Stir in cereal and graham cracker crumbs.
    Press mixture into prepared pan.
    Spread marshmallow creme on top using an offset spatula.
    Place Hershey's bars on top of the marshmallow creme.
    Place in oven for two minutes. Use an offset spatula to spread the softened chocolate.
    Let cool for 10 minutes.
    Roll up jelly roll style (like a cinnamon roll), starting on the long side. Peel away the paper as you roll. Pinch the seams together.
    Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
    Slice and serve!

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Taco Casserole

Ingredients



    4

    cups shredded cooked boneless, skinless chicken breast
    2

    cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
    1

    cup light sour cream
    1

    can (10 ounces) diced tomatoes with green chilies, undrained
    1

    can (about 15 ounces) black beans, rinsed and drained
    1

    envelop (about 1 ounce) reduced-sodium reduced sodium taco seasoning mix
    15

    ounces tortilla chips, crushed (about 5 cups crushed)
    2

    cups shredded Cheddar cheese(about 8 ounces)
    1

    small tomato, chopped
    1

    green onion, sliced (about 2 tablespoons)
    1

    tablespoon chopped cilantro(optional)


How to Make It
Step 1

Set the oven to 350°F.  Lightly grease a 13x9x2-inch baking dish.  Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Step 2

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish.  Layer with the remaining chicken mixture and tortilla chips.  Cover the baking dish.
Step 3

Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.
Step 4

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.  Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

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Mexican Cornbread

1 cup all purpose flour,

 1 cup white cornmeal, 

1 egg, 1/2 cup oil,

 1 cup buttermilk

1 can drained mexi-corn, 

1 medium diced onion, 

1 medium diced green pepper,

 1 cup shredded cheese,

1/2 tsp red pepper.

 Stir ingredients together. Melt 1 tsp Crisco in a cast iron skillet. Bake 30-35 minutes at 400. 

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the best crack cake

1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

How to make it :

Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

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Granny’s Salisbury Steak

1 ½ lbs ground beef
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

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Wonderful Salsa

Ingredients

    8 cups tomatoes, peeled, chopped and drained

    2 1/2 cups onions, chopped

    1 1/2 cups green peppers

    1 cup jalapeno pepper, chopped

    6 garlic cloves, minced

    2 teaspoons cumin

    2 teaspoons pepper

    1/8 cup canning salt

    1/3 cup sugar

    1/3 cup vinegar

    1 (15 ounce) can tomato sauce

    1 (12 ounce) can tomato paste
Instructions

1 Mix all together and bring to a slow boil for 10 minute. 2

Almost Cheesecake Dessert Recipe

Ingredients


    1⁄4-1⁄3 cup butter
    1 1⁄2 cups graham cracker crumbs
    1 (14 ounce) can sweetened condensed milk
    8 ounces sour cream
    1⁄4 cup lemon juice
    1 (21 ounce) can cherry pie filling (or blueberry pie filling)

Directions

    Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
    Grease an 8 x 8-inch square baking dish.
    In the baking dish melt the butter inside the oven.
    Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
    Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
    In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
    Spread evenly over the crumb/crust.
    Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).
    Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).
    Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
    ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.

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Loaded Potato Bites

Ingredients:
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ - 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce. 

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Pizza Bake

Ingredients

2
    pouches (7.5 oz each) Bisquick™ Complete buttermilk biscuit mix

1
    cup water

1
    jar (14 oz) pizza sauce

1
    package (8 oz) sliced pepperoni

2
    cups shredded mozzarella cheese (8 oz)

Directions

    1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
    2 Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
    3 Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

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