Sausage, Potato, and Corn Chowder made by Lori
2 tubes of Bob Evans original sausage, browned and drained
2 cans potatoes, diced
1 can corn
2 quarts of half and half
1 Tbsp. flour
Brown and drain sausage and place in large pot and add the half and half (retain a small amount for later),potatoes and corn. Add the rest of the half and half with the flour and add to the pot. Wait until it thickens and then serve hot in a crock pot or from the original pot.
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add the remaining ingredients, and mix well. Pour into a greased 13 x 9 x 2 in. or 3 quart baking dish. Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender. Cooks note - I always at least double this recipe.
1 package Stove Top Stuffing Mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 package frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained
Heat oven to 400 degrees. Prepare stuffing as directed on package. Mix remaining ingredients in a 13 x 9 inch baking dish sprayed with cooking spray. Top with stuffing. Bake 30 minutes or until chicken is done.
Simply Cheesy Hash Browns made by Andrea
1 package shredded hash browns
1 (10.75) can cream of chicken OR cream of mushroom OR the new combo soup of both
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or margarine, melted
Topping:
1 1/2 cups corn flakes, coarsely crushed
2 Tbsp. butter or margarine, melted
Heat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray. In a large bowl combine all hash brown ingredients, mixing well. Spread into a prepared baking dish. In a small bowl stir together the topping ingredients and spread evenly over the hash browns. Bake for 45 minutes or until the hash browns are tender.
Great Stuffed Pumpkin made by Diane
2 small pie pumpkins
2 Tbsp. olive oil
2 medium yellow onions, minced
3 celery ribs, minced
5 medium carrots, minced
1/2 cup vegetable broth
1 tsp. salt
3 cups cooked brown rice
2 tsp. fresh rosemary or 1 tsp. dried
1 tsp. fresh minced sage or 1/2 tsp. dried
1 tsp. fresh minced thyme or 1/2 tsp. dried
1/4 tsp. freshly ground black pepper
1/2 cup unsalted roasted pumpkin seeds
Preheat oven to 350 degrees. Lightly oil a 9 x 13 pan and set aside. Cut the tops off the pumpkins and scoop out seeds and discard. In a skillet, heat the oil over medium heat and add onions, cover, and cook until softened about 5 minutes. Add the celery and carrots and cook until softened, about 5 minutes more. Stir in the broth and salt and simmer for 10 minutes. Add the cooked rice, rosemary, thyme, pepper and pumpkin seeds. Divide the rice mixture between the two hollowed out pumpkins. Place the pumpkins in the prepared pan and cover tightly with foil and bake until the pumpkins are soft but not collapsing, about 1 1/2 hours. Serve immediately.
Chili made by Judi
2 lbs. ground beef, browned
1 medium onion
1/2 a green pepper
large can diced tomatos
1 1/2 - 2 cups V-8 juice
chili powder to taste
1/2 package Lipton dried onion soup mix
2 beef bouillon cubes
1 - 2 Tbsp. brown
1 - 2 Tbsp. lemon juice
3-4 cans kidney beans
Saute the browned meat with the onion and pepper and then add the rest of the ingredients and warm in a crock pot or simmer on the burner.
Broccoli Delight made by Mary Ann - Oops I lost this picture - I am sorry, but it was wonderful!
3 bunches of broccoli, chopped
1 pound bacon, fried and crumbled
1 onion chopped (Bermuda)
3/4 cup sunflower seeds or peanuts
2 cups Hellman's mayonnaise
3/4 cup sugar
4 Tbsp. vinegar
1 cup raisins
Apple Crisp made by Lori
5 apples, peeled and diced
1 can apple pie filling
2 cups Bisquick
2 cups sugar
2 eggs
cinnamon
1/2 stick butter
Mix the apples and and apple pie filling together and place on the bottom of a Pyrex baking pan. In a bowl mix the Bisquick, sugar, and eggs and sprinkle over the apples. Sprinkle cinnamon on top to your taste. Melt the 1/2 stick butter over the bop and bake at 350 degrees for 35 minutes.
1 cake mix of any6 flavor
1 cup regular oats
1/2 cup oil
2 eggs
1 can prepared frosting
Stir all the ingredients except for the frosting by hand until blended. Roll into 1 1/2 inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool. When cool frost. You can experiment with different cake mixes and frosting flavors.
1 pouch Betty Crocker oatmeal cookie mix (1 lb 1.5oz)
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese, softened
1/2 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts
Heat oven to 350 degrees. Spray pan with cooking spray. Place cookie mix in a large bowl. With a pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture and set aside. Press the remaining crumbs in the bottom of the pan and bake for 10 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar, flour, vanilla, and egg with an electric mixer on medium speed until smooth. Spread the cream cheese mixture evenly over the partially baked crust. In a medium bowl, mix the pie filling and cinnamon. Spoon evenly over the cream cheese mixture. Sprinkle reserved crumbs over the top. Sprinkle with walnuts. Bake for 30-40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into bars and store covered in refrigerator.
2 cups flour
2 cups whole wheat flour
2 cups sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 cups (5 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups oil
1/2 cup milk
4 tsp. vanilla
3 eggs, beaten
Heat oven to 350 degrees. Line with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In a 4 quart bowl, combine all purpose, flour, whole wheat flour, sugar, baking soda, cinnamon, salt, and cloves. Add apples, carrots, coconut, raisins, and walnuts, mix well. Add oil, milk, vanilla, and eggs; stir just until moistened. Fill muffin cups 3/4 full. Bake at 350 for 20 - 25 mins. or until toothpick inserted in center comes out clean. Immediately remove from pans. Makes 36 muffins.
Happy Birthday Sandi and Susie!!!
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