Ingredients:
1/2 c. pepperoni, diced
8-oz. can sliced mushrooms, drained
5 eggs, beaten
3/4 c. milk
1/8 t. dried oregano
1/8 t. dried basil
8-oz. pkg. shredded mozzarella cheese
Directions:
This and more found here:
Ingredients:
10-oz. pkg. refrigerated cheese tortellini
2 c. marinara sauce
1/3 c. mascarpone cheese or softened cream cheese
1/4 c. fresh Italian parsley, chopped
2 t. fresh thyme, chopped
5 slices smoked mozzarella cheese
1/4 c. shredded Parmesan cheese
Directions:
This recipe and more found in:
Ingredients:
1 T. oil
8 boneless pork chops
2-6-oz. pkgs. herb-flavored stuffing mix
2-21-oz. cans apple pie filling
Directions:
This Recipe came from Gooseberry Patch 101 Cozy Casseroles
This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese. It just might be your family’s new favorite.
Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 350
Ingredients:
– 1 pound(s) spaghetti
– 4 strip(s) bacon, chopped
– 1 large (10- to 12-ounce) red onion, finely chopped
– 1 container(s) (15-ounce) part-skim ricotta cheese
– 4 large eggs
– 2 cup(s) (2-percent) reduced-fat milk
– 1 teaspoon(s) cayenne (ground red) pepper
– 1 cup(s) freshly grated Parmesan cheese
– Salt
– 2 cup(s) frozen peas
Directions:
1. Preheat oven to 350 degrees F.
2. Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.
3. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.
4. While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.
5. Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.
6. Bake 30 to 35 minutes or until set.
http://shine.yahoo.com/shine-food/spaghetti-pie-kids-favorite-dinner-132000934.html
This is a recipe from Campbell’s kitchen.
Ingredients:
Directions:
1. Preheat oven to 425
2. Mix soup, cheese, chili powder, and chicken
3. Spread 1/4 cup soup mixture on half of each tortillas to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
4. Bake 10 minutes or until hot.
If you want to add a little kick, add red pepper or chopped jalapenos. I also recommend adding some onion and garlic.
http://allrecipes.com/Recipe/Chicken-Quesadillas-4/Detail.aspx?evt19=1
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Ingredients:
1 sheet puff pastry
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Directions:
place puff pastry on the bottom of a greased pie tin.
In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake at 350 for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.
Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
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| Recipe Box Creations |
Ingredients
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe/index.html
Ingredients
Directions
Place beef in the slow cooker crock.
Pour beef stock, vinegar, and Worcestershire over beef.
Cook on Low until beef is cooked to medium, 3-4 hours.
Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat.
Cook mushrooms in oil until they begin to soften; add onion and green pepper.
Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly.
Divide beef and vegetables evenly among the rolls.
Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes.
Serve hot sandwiches with reserved beef broth, if desired.
http://allrecipes.com/recipe/slow-cooker-cheese-steaks/detail.aspx
Ingredients
1 lb carrots, peeled, thinly sliced into coins
1/4 cup cilantro, roughly chopped
1 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoons lemon zest, grated
2 Tablespoons butter
Directions
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
Servings: 4
Prep Time: 3 min
Cook Time: 8 min
http://www.pauladeen.com/recipes/recipe_view/honey_lemon_carrots/
Recipe Box Creations 