Jackpot Casserole

This is one I grew up with and LOVE to this day. So easy to

Macaroni Noodles
2 cans Tomato Soup
1 pkg Ground Turkey or Beef
1 lrg can corn
Lots of Pepper
Cheese


Cook noddles and meat and then mix all ingredients together. Bake at 350* until cheese is melted

I dont know what to call this but my sister told me about it.

Soo perfect for running out the door. Not even too bad for eating in the car, even a baby ;)


Warm you frying pan. Spray with non-stick spray. Crack one egg into pan and then break the yolk with a fork. Drop a tortilla on to and circle around in pan with a fork or your hand. SO that the whole side of tortilla is covered in egg. Then stop and wait for a few seconds while the egg finishes cooking. THen flip over and let the other side of tortilla crisp up.

Thats it. You can roll up and eat plain (For on the go) or dip into sauces such and ketchup, salsa, or even syrup. My kids all enjoyed it.

Homeos

(Home Made Oreos) So easy and SOO yummy!!






Ingredients:

1 Pkg. Devils Food Cake Mix
2 eggs
1/2 cup Vegetable Oil


Cream Cheese Frosting ( You can use store bought but Homemade is always better)

MIx together cake ingedients. Place on non-greased cookie sheet in walnut size balls. Cook at 350* for 10-13 minutes (10 will be super soft)

Let cool and then frost the bottom of one and top with another.

Enjoy!!


THese are great to mix up with the seasons:
Christmas> Red and Green Frosting (Even Candy cane crushed into frosting)
Christmas> Green die with andes mints crushed up inside > Soo yummy)
Halloween> Orange or Purple Frosting

Ect.

Easy Chicken Pot Pie

Ingrdients:
Pre-Made Pie Crust
1- 2 Cans Cream Chicken Soup (depending on how creamy/juicy you like) Pete likes 1
1 can Mixed Vegetables
Chopped up cooked Chicken (Depending on amount you'd like)


Lay down bottome layer on pie crust in pan

Mix together soup mix/ chicken/ veggies

Spread into dish

Put on top layer and crimp sides

Bake @ 350* until crust is brown (About 15-20 min)

Haystack Cookies

Also known as No-Bake Cookies

These are my favorite cookie, and Ive been making them since I was like 12. They look a little funny. Even my 4 yr. old said no thanks when I offered him one, but then once he bit in he said YUMMY!!

Ingredients:
2 cups white sugar
1/4 cup cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla extract
1 pinch salt
1/2 cup peanut butter ( chunky or smooth, I preffer smooth)
3 cups quick cooking oats

Directions:
1. In a saucepan over medium heat, combine sugar, cocoa, milk and butter. Bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat and stir in remaining ingredients.

2. Drop by rounded spponfuls onto wax paper or pan. Allo cookies to cool for atleast 1 hour.

Nutrition Facts:
36 per recipe
Calories 116
fat 4.9 g
Sodium 64 mg
Carbs 17g
Fiber 1.2g
Protein 2g
Cholestrol 1 mg

White Bread

The loave in the picture is 1 lb. and didnt even come out the top of the pan so I doubled the recipe below for a 2 lb loaf.

Ingredients:

2 cup warm water
4 Tblsp. white sugar
2 pkg. dry active yeast
1/2 cup vegetable oil
6 cups bread flour
2 tsp. salt

This recipe is for a bread machine. Place all wet ingredients in first. Then the flour and other dry ingredients. Save the yeast for the top.

Set machine and come back when done =) Spread all sides of bread with butter for better appearance. (use a ziploc bag and drag your hand inside butter container and then rub onto bread).

Salsa Dip

Mix 1 pkg cream cheese with 1 can favorite salsa.. So yummy, the color looks a little off ( light pinkish) but this dish is always scrapped clean.

Fruit pizza

I stole this recipe from my friend Emilys blog and its soo yummy and easy!

Ingredients:

1 1/2 cups powdered sugar
8 oz. cream cheese (softened)
1/2 cup cool whip ( she/I used about 1 cup)
Any sliced up fruit
Pillsbury sugar cookie dough(or any)

Spread cookie dough on pan and bake as directed on package


Once done cool completely

While it cools, beat together cream cheese, powdered sugar, and cool whip.



Once cooled spread on to cookie dough.


Place on fruit in total random placement or in a design.

Chill for 30 minutes before serving

Apple-Cranberry Breakfast Cookie

Weight Watchers 2 points each

1/4 cup no salt soft margarine
3/4 cup dark brown sugar
2 lrg. eggs
1/2 cup unsweetened applesauce
1 1/2 cup whole grain wheat flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. baking soda
1 1/2 cup uncooked quick oats
1/2 cup dreid apples, chopped
1/2 cup dried cranberiies
1/2 cup chopped walnuts (optional)


Preheat oven to 350* F

Combine margarine and sugar in the bowl of an electric mixer; beat until light a fluffy, about 1 minute. Add egss and beat for 30 seconds; add applesauce and beat just to mix.

In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.

Line cookie sheet with parcement paper or coat with cooking spray. Drop batter by heaping Tblsp 1 inch apart. Bake until cookies are lightly browned and firm, about 13-15 min.

Remove from oven and let stand 10 min. Move to wire rack and cool completely. Yeilds 1 cookie per servign. (Note: store leftovers in airtight plastic bag or container in the freezer.)

Navajo Fry Bread

4 servings

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2/3 cup hot water
Oil for deep-fat frying

Directions:
In a small bowl, combine flour, baking powder and salt; stir in hot water to fomr a soft dough. Cover and let stand for 30 minutes.

Divde dough in 4 pieces. On a lightly floured surface, roll each portion into a 6 inch circle.

In a electric skillt, heat 1 in oil to 375*. Fry bread in hot oil for 2-03 min. on each side or until golden brown; drain on paper towels.

Nutrition:
1 fry equals
285 cal.
7g fat
0 chol.
349 sodium
48g crabs
2g fiber
6g protein

Eclairs

Ingredients:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp. salt
4 eggs
1 (5 oz.) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners sugar
1 tsp. vanilla extract
2 (1 oz.) squares semisweet choclate
2 Tbsp. butter
1 cup confectioners sugar
1 tsp. vanilla extract
3 Tblsp. hot water

Directions:
1. Preheat oven to 450*F. Grease a cookie sheet

2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the side of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted to a No, 10, or large tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. (I spooned, but would recomend a pastry bag, or even a ziploc bag with the end cut off, they would have looked much prettier)

3. Bake 15 minutes in the preheated oven, then reduce heat to 325* F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a seperate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confrectioners sugar and 1 tsp. vanilla. Fold whipped cream into pudding. Cut tops off of pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

5. For the icing, melt the chocolate and 2 Tblsp. butter in a medium saucepan over low heat. Stir in 1 cup confectioners suagr and 1 tsp. vanilla. Stir in hot water 1 tblsp at a time, until icing is smooth and has reached desired consitency ( I thought it was too runny once adding water). Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Creamy Rosemary Potato Soup

Really Good!

Servigs: 8
Ingredients:
2 Tblsp. Olive Oil
1 1/2 Lb. Russet (idaho) potatoes, cut into 1- inch chunks
1 large onion, cut into large dice
1 Tblsp Butter
1 pinch sugar3 large gralic cloves, thickly sliced
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 tsp. minced fresh rosemary
1 /2 cup half and half (or whole milk)
Salkt and freshly ground pepper, to taste
Garnish: Crumbled Bacon


Direstions:
1. Heat oil over medium-hihg heat in a large, deep saute pan unitl shimmering.

2. Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 min.

3. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 min longer.

4. Add cayenne pepper; continue to saute until frarant, 30 seconds to 1 minute longer.

5. Add broth ; bring to a simmer over medium- high heat. Reduce heat to low and simmer, partially covered, untilpotatoes are tender, about 10 min.

6. Using an immersion blender or traditonal blender, piree (adding fresh rosemary) until very smooth, 30 seconds to 1 minute. (if using a traditional belnder, vetn it either by removing the lids's pop out center or by lifting one edge ofthe lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half and half, blend breifly, then add to soup.)

7. Return to pan; add enough half and half so the mixture is souplike, yet thick enoughto float garnish. Taste, add salt and pepper if needed. Heat through, Dish and Granish.


Nutrion:
Servings:8
Calories:195
Fat: 11.1 g
Cholestrol: 25 mg
Soduim: 554 mg
Carbs: 19.8 g
Fiber: 2.3g
Protein: 4.5g

Three Berry Pie

Prep Time: 20 MInutes
Cook Time:45 MIn


Ingredients:
1 Cup Fresh Strawberries, halved
1/2 cup white sugar
3 Tblsp. Cornstarch
2 Cups Rasberries
1 1/2 cup fresh bluberries
1 recipe pasrty for 9 inch double crust pie.


Directions:
1. In a large mixing bowl, stir together suger and cornstarch. Add strawberries, rasberries, and blueberries; gently toss until berries are coated. When usingfrozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thwaed.

2. Line a 9 inch pie plate with half of the pasry. Stir in berry mixture, and trasnfer to the crust lined pie plate. Top witrh second crust, and seal andcrimp the endge. To prevent overbrowning, cover the edges of the pie with foil.

3. Bake at 375* F for 25 minutes when using fresh fruit, 50 minuts for frozen fruit. Remove foil. Bake for additional 20 - 30 min, or until top is golden. Cool on wire rack.

Nutrition:
Servings: 8
Calories:324
Fat: 15.3 g
Cholestrol: 0 mg
Sodium: 235 mg
Carbs: 44.7g
Fiber: 4.8g
Protein: 3.4 g

Turkey/Roast Beef Pannini

Seriously Delicious and SUper Easy. Will be a common Dinner in our house now.

Focaica Bread (About size of pan pizza in bakery section)
Turkey Breast Sandwich Meat
Roast Beef Sandwich Meat
Pepper Jack Cheese slices
Italian dressing
Red Onion
Avacado
Olive Oil for Grilling

Really yummy to dip into a cheesy broccoli soup



I used my George Foreman which is perfect for this but you could use a regualr pan like a grilled cheese.

Slice up onion.
Heat and oil pan (top and bottom)
Lay out sandwich before placing on grill. All as desired: Mets, cheese, onion and then drizzle on italian dressing for yummy flavor.

Close grill and let cook for about 4 minutes or until bread is grilled. While grilling slice avacado

Once of grill add sliced avacado.
Eat, or dip into soup first.

Fast Potato Soup

This potato soup isnt spectacular but I always have these ingredients on hand and its super easy. Pete really enjoyed it.


Put in Crock Pot 2 cans of Cream Of Chicken Soup. Added 2 cups of either milk or water (milk for thicky consistensy). Add Cut up potatos, no need to cook first. Add chopped up bacon. Garlic & Onion powder to taste. Cook in crock pot on High for roughly 4 hours.

Spinach Quesadilla

This Spanich Tortilla adds to the flavor. Mixed with lots of veggies and salsa.

Jerk Chicken Nacos

This is a HIT! This could very well be one of our favorites and the kids love it too!


Ingredients:
Chicken Breast
Totrilla Chips
Shredded Cheddar Cheese
Jamacian Jerk Seasoning (Dry)
Lime
Cilantro
Sour Cream



Grill/Bake Chicken breast, seasoned with jamacian jerk. Heat oven to 350* Spread tortilla chips on baking pan. Chop/Shredd Chicken spread over top of chicken. Sprinkle on desired amount of cheese. Bake until cheese is melted and slightly crispy. While you wait mix about 2 Tbsp per 1/4-1/2 cup sour cream (Used as dipping sauce). Take out of oven and let cool for a few minutes with you slice limes in half and chop up cilantro. Squeeze 2 full limes over nacos. Top with lots of cilantro. Serve with jerk sour cream. SOO yummy!!

French Dip Sandwiches

These are one on my favorite!!


Ingredients:
1 lrg. Rump Roast
Liption Onion Soup Packet
Swiss Cheese
French Rolls
2 Beef Ramen Soups (Or just the flavor packets)


Can top with sautes onions if youd like, my family doesnt like onions.

I own a smaller crock pot, Put in roast, fill to right above it with water. Add one Packet of Lipton Onion Soup. Cook on low heat for roughly 6-8 hrs or until cooked through. Take out roast and place on Cutting board. Heat oven to 350 degrees. Slice roast and place onto open french rolls. Put on 1 slice per sandwich. Put sandwiched into oven for about 5 min until cheese is melted and bread is toasted. With remaining liquid in crock pot, add 2 packets of ramen soup packets ( this adds a ton of flavor to the dip and is super delicious, Ive done without this and its hardly any flavor). Serve dip in small dipping bowl. Dip sandwich one bit at time into dip before eating.

Tortilla Crisps

These are super simple and I always have all the ingredients on had. Perfect dessert for a mexican dinner. Reminds me of churros.

Ingredients:
Tortilla
Cinnamon
Sugar
Oil for Frying



Heat Skillet with about 1 to 1 1/2 inch deep with oil. Slice tortilla like a pizza. Once oil is hot, place in a few slices of tortilla at a time. Let fry each side untill slightly browned.. it will be fast, Then do the same to the other side. Take out and place on plate covered with paper towel. Let cool. Then cover in cinnamon and sugar.

Best when eaten warm.

Can eat plain or with ice cream. When you crunch it up into your ice cream it takes similar to a fried ice cream.


So easy!

Chicken Enchiladas

4 medium tortilla
2 lrg. chicken breast (Fully cooked)
1/2 can of Old El Paso Enchilada Sauce
Cheddar cheese ( I use about 3/4 cup)


Shredded or chop up chicken breast. To keep tortillas from become soggie, I like to toast them on a skillet first. Then tear up torilla in about 5 or 6 sections and layer tortilla, chicken , sauce, then cheese (only little on bottom layers). Then repeast 2 to 3 more layer. Cook at 350 degrees for about 20-30 min or untill cheese is bubbley and starting to brown.


If you like a spicier sauce but your kids dont. Use it and then top theirs with sour cream to cool it off some.

Pepporoni Pizza

My kids love helping with this.

Pazookies

1 Pkg. Toll HOuse Cookie Dough
Ice Cream


You can get the mini skillets @ Bass Pro

Line pan with 1/2 Pkg. of cookie dough, Bake at 350 degrees for about 12 min. Let stand for few min. to cool and top with vanilla ice cream.

Soo Yummy!

Apricot Chicken

(Picture of a picture)

I like this but, my hubby and kids didnt care for

Very EASY recipe, for busy nights

1 pkg. onion soup mix
18 oz. bottle Russian Dressing
10 oz. apricot preserves
2.5 lbs. bonless chicken
Cookes sticky rice

Preheat oven to 350*. Grease a 9x13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well. Add chicken (I recommend cutting the breast into tenders size pieces) Stir to coat the chicken. Cover wirh foil. Bake for about 25-30 min. Serve over a bed of sticky rice.

Broccoli with Rigatoni

Pete ate this 3 days in a row.. he never eats left overs (He said everyday it tastes better from sitting with the flavors)

Ingredients:
8 T. Olive Oil
2 T. Butter
4 cloves grlic, minced
1 lb. frech broccoli florets
1 cup chicken broth
1 cup chopped freash basil
1 lb. rigatoni pasta
2 T. grated parmesan cheese


Directions:
1. Cook pasta according to package directions. Drain

2. In large skillet heat oil and butter. Gently brown gralic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

3.Toss the broccoli mixture with the basil and cooked pasta. Serve wit hgrated Parmesan cheese on top.



This is great for main dish with french bread on side or as a side dish as well.


Nutrition Info:
Calories 603
Fat 29.4g
Cholestrol 14mg
Sodium 206 mg
Carbs 73.1g
Fiber 6.4g
Protein 16.2g

Veggie Tray

Mozzarella Sticks

Really Yummy!!

4-6 servings
15 min prep time
10 min. Bake time


Ingredients:
3 Tablespoons Flour
2 eggs
1 Tablespoon water
1 cup dry bread crumbs
2 1/2 tsp. Italian Seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
12 sticks string cheese (I was able to do 15)
1 Tablespoon butter, melted
1 cup marinara or spaghetti sauce, heated

Directions:
* Place flour in a shallow bowl, in another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture. Repeat egg and bread crumb coatings. Cover adn chill for at least 4 hours or overnight (I didnt do this and they were fine, the may have held shape better if I had though?).
*Place on an ungreased baking sheet; drizzle with butter. Bake, uncovered, at 400 degrees for 608 min. or untill heated through. Allow to stand for 3-5 min before serving. Serve with marinara for dipping sauce.

Chicken Cordon Bleu

(we really liked these)



Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 4

Ingredients:
4 skinless, boneless chicken breast halves
1/4 tsp. Salt
1/8 tsp. Black Pepper
8 Slices Swiss Cheese
4 Slices Cooked Ham
1/2 Cup Seasoned bread crumbs

(toothpick to hold rolled up)

Directions:
1. Preheat oven to 350 degrees. Coat 7x11 inch baking dish with nonsick cooking spray.

2. Pound chicken breast to 1/4 inch thickness

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 2 cheese slice and ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle evenly with bread crumbs.

4. Bake for 30 to 35 min. or until chicken is no longer pink. Remove toothpicks and serve immediately.





Nutrion Info:
Calories: 419
Fat: 19.4 g
Cholestrol: 124 mg
Sodium:
932 mg
Total Carbs: 12.6 g
Fiber: .8g
Protein: 46.1 g

Flower Fruit Arraingment

Celestial and Brandon made this one for Alisha Bridal Shower!!

Cream Cheese Pin Rolls

Take one Slice of Ham, Spread with layer of cream cheese across one full side. Lay green onion on side and roll it up. Sliec up and serve. Pickles can replace the green onion also.

Homemade Chicken Noodle Soup

From Wendy Carter

Noodles:

2 cups Flour
2 eggs
1/2-1 tsp. salt
a couple Tbsp. water to bring it all together

Mix flour, eggs, salt. Then add water as needed.
Mix together and kneed with hands. Divide into 2 balls and roll out until thin. While rolling out continue to flip and flour multiple times. This extra flour will also help thicken the soup. Roll it out thin. Roll up and cut on diagnal 2 cuts each way. Let noodles air out and dry for a few hours ( if you dont make sure when dropping noodles into water the water is good boil.


Chicken Noodle Soup:

8 cups water
8 chciken bouillon cubes
1/4 tsp. granulated garlis
1 cup chopped broccoli
1 cup chopped carrots
1/4 cup dehydrated onions ( or little onion powder)
1 cup chopped chicken (us more if desired)
1/2 tsp. dried basil


Boil until noodles are soft. If you want a thicker broth mix a couple Tbsp. flour into 1/2-3/4 cup cold water stir until blended. Add to hot soup at the end. Boil slightly longer to thicken. Turn off stove and enjoy!!

Carmellets

Janell Howard Stowe
(from Grandma Sanders)

About 35 carmels
5 Tbsp. Evaporated Milk
Melt above in microwave 1 min. at a time until smooth

Mix 2 Cups Flour
2 Cups Oats
1 1/2 Cups Brown Suger
1 tsp. Soda
1/2 tsp. Salt
1 1/2 Cup melted butter

In a 9x13 pan bake half of this mixture 10 min @ 350 degrees
Sprinkle 1 Cup Chocolate Chips
1 Cup Chopped Almonds (i used pecans)
Pour carmel mixture over top
Sprinkle remaining doguh mixture on top
Bake 15 min.
Best to cut when cool or even after refrigerated.
They are great for freezing. Cut before freezing.

Fruit Dip

2 cups Sour Crema
1/2 cup brown suger ( or add it to your liking)

Serve with favorite fruits

Corn & Black Bean Salsa

2 Cups Corn
1 (15 oz.) can black beans
2 medium tomatoes seeded and diced
1/2 cup Tomato sauce
1/4 cup green onions
1/4 cup fresh cilantro
1 Tbsp. Minced Garlic
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. chili powder

Serve with chips

Edible Arrangments

My cute Sis Celestial made this for 4th of July 2010. It was her 1st ever and I think she nailed it!!

Veggie Dip

1 cup Mayo
1 cup Sour Cream
2 tsp. Dill Weed
2 tsp. Bon Appetit