Southwest Baked Spaghetti

shared by Patty H.
(This recipe doesn't have the traditional "tomato-ey" flavor. The egg and milk blend with the spaghetti to make a sort of crust so this cuts into squares very easily.)
Ingredients:
8 ounces uncooked spaghetti, cooked & drained
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced (I used 1/4 tsp. dried garlic flakes)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Directions:
1. Spray or butter a 9 x 13 pan. Preheat oven to 425.
2. Cook spaghetti. Combine hot drained spaghetti with milk and egg; mix well.
2. Pour spaghetti mixture into casserole dish.
3. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4. Return drained meat back to the skillet and add seasonings; Cook for 2 minutes.
5. Stir in tomato sauce and cook for 2 more minutes.
6. Spread meat mixture over spaghetti.
7. Sprinkle with cheese.
8. Bake at 425°F for 12-15 minutes or until cheese melts and is bubbly.
9. Remove from oven and let stand for 10 minutes. Cut into squares and serve.

Pizza Baked Potato Topper

shared by Patty H.
(Note: I came across this recipe and thought it looked very kid-friendly. I haven't tried it yet so if you do, let me know how it tastes.)

Ingredients:
4 medium baking potatoes
1/2 pound ground beef
1/2 cup chopped green pepper
1 small onion, chopped
1 tomato, chopped
1/2 to 3/4 cup pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Fresh oregano, basil or parsley, optional

Directions:
1. Bake potatoes in microwave or conventional oven.
2. Meanwhile, in a large skillet, cook beef and green pepper with onion until meat is no longer pink; drain.
3. Stir in tomato and pizza sauce;heat through.
4. Split baked potatoes lengthwise; flake potato center with a fork.
5. Spoon meat mixture into each; top with mozzarella cheese.
6. Sprinkle with oregano, basil or parsley if desired.

Yield: 4 servings.

Blueberry Angel Dessert

shared by Lindsay H.
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Directions:
1. In a large bowl, beat cream cheese and sugar until smooth
2. Fold in whipped topping and cake cubes.
3. Spread evenly into an ungreased 13-in. x 9-in. dish
4. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.

BBQ Brisket

shared by Patty H.
(This has been taste-tested by the Hallam bunch and received a unanimous thumbs-up.)
Ingredients:
4 pounds beef brisket
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon dried, crumbled oregano
1/4 teaspoon ground sage
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper

Directions:
1.If necessary, cut brisket to fit pan
2.Mix all the spices. Coat all of the brisket with the spice mixture.
3.Cook in a cooking bag placed in a roasting pan to preserve juices or just place in the roasting pan and cover tightly with foil (which is what I did.)
4.Roast at 250°F for 4 hours. Remove from the roaster and allow to cool slightly for easier slicing.
5.Pour juice into a glass measuring cup. Put in refrigerator and cool so that any excess grease rises to the top. Skim this off and keep just the juice.
6.Thinly slice the brisket (an electric knife works best)
7.Mix the juice with your favorite BBQ sauce.
8.I cook this ahead of time and refrigerate. Then, prior to serving I put meat and BBQ sauce/juice mixture in a crock pot and heat on low until ready to serve.
You could probably use the same spice mixture and cook a roast this way as well.

Quick Cheesy Bread

shared by Billi M.
Ingredients:
1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 1/2 cups shredded Cheddar cheese
1/2 cup half-and-half cream
1/2 cup milk
1/3 cup vegetable oil

Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease a 9x5 inch loaf pan and set aside.
3. Mix flour, baking powder, salt, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl.
4. Whisk in half-and-half cream, milk, and vegetable oil just until blended. Pour batter into the prepared pan.
5. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Tortellini Soup

shared by Lindsay H.
Ingredients:
1 pkg bacon diced
1 medium onion diced
3 cloves garlic, minced
1 can chicken broth (49 1/2 oz.)
2 tsp Italian seasoning
1 9 oz. package cheese tortellini (I used more than 9 oz and it made it amazing!)
1 can 28 oz crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Directions:
1. Cook onion, bacon and garlic until bacon is crisp and onions are translucent; drain to remove grease before adding to broth
2. Add the bacon, onion and garlic to a large cooking pot containing broth and Italian seasoning; bring to a boil and simmer for 5 min.
3. Cook tortellini according to directions on package then drain.
4. Add tortellini to soup.
5. Stir in tomatoes and simmer for 5 min.
6. Add spinach and cook until wilted.
7. Season with salt and pepper and garnish with cheese. (My kids didn't care for it but Zach did!)

Greatest Lasagne Ever

shared by Lindsay H.
Ingredients:
1 pound Italian sausage or ground beef (I use beef)
1 clove garlic (minced)
1 T. basil
1 1/2 tsp salt
1-1 lb can (2 cups) tomatoes
2-6 oz cans (1 1/3 cup) tomato paste
10 oz lasagna noodles
1/2 cup Parmesan cheese
2 beaten eggs
1/2 tsp pepper
3 cups cottage cheese
2 T. parsley flakes
1 tsp salt
1 lb mozzarella cheese shredded

Directions:
1. Brown meat, drain.
2. Add next 5 indredients. Simmer uncovered 30 min stirring occasionally.
3. Cook noodles in salt water until tender.
4. Combine remaining ingredients except mozzarella cheese.
5. Place half noodles in a 9x13x 2 dish.
6. Spread 1/2 cottage cheese filling.
7. Add 1/2 mozzarella cheese and then meat mixture. Repeat layers.
8. Bake at 375 for 30 minutes. Makes 12 servings.
You can make this the night before. The meat is on top and when I usually make it the cheese is on top (this was different for me) This is sooooo good. It takes a little work but so worth it!

Apple Craisin Salad

shared by Patty H.
Ingredients:
1 package baby spring lettuce mix
2 cups Red Delicious apples, chopped
1 cup Ocean Spray Craisins
Dressing:
1/2 cup apple juice
1/4 cup olive oil
2 T. honey
2 T. lemon juice
2 T. white vinegar
1/4 tsp. sea salt

Directions:
1. Place lettuce, apples and Craisins in a bowl.
2. Mix the remaining ingredients and pour as much of the dressing over the salad as you desire.

Spanish Yogurt Sauce

shared by Patty H.
(Note: Serve this with Mexican dishes in place of sour cream.)
Ingredients:
1 cup plain yogurt
1/2 tsp dried cilantro
1/4 tsp. cumin
1 tsp. dried parsley
1/2 cup thick and chunky salsa

Directions: Mix all ingredients and refrigerate until serving.

Low Fat Ranch Dressing

shared by Patty H.
(Note: This has the same good taste as using the package of buttermilk ranch style dressing mix but with fewer calories. The consistency is thinner but can still be used as a dressing or dip.)
Ingredients:
1 T. dried onion flakes
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1 T. dried parsley
1/8 tsp. pepper
1/2 tsp. salt
1/2 cup plain yogurt
1/2 cup reduced calorie mayonnaise
16 oz. (1 pint) buttermilk

Directions:
1. Blend seasonings with yogurt and mayonnaise.
2. Mix in buttermilk.
3. Store in refrigerator for several weeks.

Popcorn Salad

shared by Patty H.
Ingredients:
1 - 2 cans sliced water chestnuts, well drained and diced (depending on taste)
1/2 cup thinly sliced onions
2 cups diced celery
2 cups grated cheddar cheese
1/2 cup real crumbled bacon
2 cups light mayonnaise
2/3 cup sugar
2 Tablespoons vinegar
1 bag microwave popcorn

Directions:
1. Mix water chestnuts and next four ingredients in a large bowl.
2. In a small bowl, whisk mayonnaise, sugar, and vinegar together.
3. Pour over water chestnut mixture. (Note: You may not need all of the dressing.) 4. Just before serving, gently fold in the popped popcorn. Serve immediately, the popcorn will shrink after it sits. (12 one cup servings)

Corny Coleslaw

shared by Patty H.
Ingredients:
1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15.25-ounce) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 tsp. House Seasoning (below)
1 lime, juiced
3/4 cup mayonnaise
Salt and freshly ground black pepper

Directions:
1. In a medium bowl, combine the cabbage, carrots, onions and corn.
2. In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*.
3. Pour over slaw mix and gently combine. Season with salt and pepper, to taste.
4. Cover and refrigerate for 1 hour.
*Cook's Note: You may not need to use all of the dressing.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

Incredible Potato Peeling Technique

shared by Cori H. whose mom shared it with her
This technique is so easy, it's hard to believe it until you try it.
1. Using a sharp knife, carefully cut or score the potato completely around the width of the potato. Do not cut all the way through, just lightly cut the skin so the water can seep in under the skin.
2. Bring a pan of water to a rolling boil.
3. Using a pair of tongs, carefully place each potato in the boiling water.
4. Boil about 15 minutes or until the potatoes test done when pricked with a knife.
5. Put a tray or two of ice cubes in a bowl and add cold water.
6. Using the tongs, place one potato at a time in the ice water. Roll it around for about 10 seconds. With your hands, slide the skin off both ends of the potato.
You will never peel another potato again! (I tried this and it really does work. Patty H.)

To see this in action, you can go to the following link:
http://www.youtube.com/watch?v=z4W0qIPJmoo

Beer Bread

shared by Lindsay H.
(Note: This bread is soooo delicious and easy. You can't beat 3 ingredients! It is a new favorite at our house.)
Ingredients:
3 cups self rising four
1/2 cup sugar
1 12-oz. can beer or 7up

Directions:
1. Mix all ingredients and put into bread pan. It will be lumpy.
2. Bake at 375 for 45 min.
3. The last 3 minutes you can put 3 T. of butter over top of bread and finish baking.

Leftover Baked Potato Corn n' Cheese Chowder

shared by Dara P.
Ingredients:
leftover baked potatoes that have been seasoned with a little salt before being baked (this recipe used 2 baked potatoes)
small can of corn, drained
3 cups milk
1 T. cornstarch
1 cup shredded cheddar cheese

Directions:
1. Cube the potatoes and fry in a little bit of butter, salt, pepper and onion powder until the potatoes are golden brown.
2. Add 3 cups of milk and a small can of corn; drained.
3. Cook til bubbly and then add 1 T. of cornstarch to a little cold water; mix
4. Add this mixture to cooking pot. (The cornstarch is just trial and error until you get the consistency you want.)
5. Cook until mixture is warmed to serving temperature
6. Add 1 cup of shredded cheddar cheese

Apple Coleslaw

shared by Patty H.
Ingredients:
2 cups cabbage, shredded
2 medium apples, cored and diced
1-16 oz. can crushed pineapple, drained
3/4 cup fat-free mayonnaise

Directions:
1. Combine above ingredients.
2. Cover and refrigerate 1 hour or more before serving.

Creamy Mashed Potatoes

shared by Cori H.
(This a great, recipe for mashed potatoes. I often will make them ahead and put in a 9x13 pan and warm up in the oven with my main dish, which is usually "Prize Winning Meatloaf."

Ingredients:
5 lbs potatoes, peeled and cubed (I use the Yukon gold potatoes from Aldi and don't peel them)
3 cloves garlic, peeled
1 (8 oz) package cream cheese, softened
½ c. milk
2 T. butter
1 ½ t. salt
¼ t. pepper
¼ c. chopped green onions, optional (I don't include)
1/8 t. paprika, optional (I don't include)

Directions:
1. Place potatoes and garlic in a saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender.
4. Drain well.
5. Place potatoes and garlic in a mixing bowl.
6. Add cream cheese, milk, butter, salt and pepper; beat until smooth with hand mixer.
7. Transfer to a serving bowl; sprinkle with onions and paprika if desired.

Prize Winning Meatloaf

shared by Cori H.
(Note: This is a favorite at our house – Isaiah requests it often! In fact, this is a standard "company dish" that I serve when we have dinner guests. I like to serve it with "Creamy Mashed Potatoes," a side salad and bread to complete the meal. I have started doubling the recipe because my boys are growing and eating heartily and 1 meatloaf was not enough whenever I served it to guests.)

Ingredients:
1 ½ lbs ground beef (90% lean), or ground turkey
1 can diced tomatoes
¾ c. quick oatmeal (I've also used rolled oats, either is fine.)
1 egg, beaten
¼ c. chopped onion (We like onions, so I typically dice up a small onion and use it completely.)
¼ t. pepper
½ t. salt
ketchup

Directions:
1. Break up ground beef in a large bowl; add diced tomatoes, oatmeal, egg, onion, pepper, and salt. (I use my 8 cup, glass batter bowl.)
2. Mix thoroughly with large spoon or by hand. (I use my hand mixer which has a meat beaters.)
3. Put mixture in 8x4 loaf pan.
4. Top with ketchup. (I "frost" my meatloaf with it, so the meat is covered.)
5. Bake at 350 degrees for 1 hour.

Santa Fe Crock Pot Chicken

shared by Jennifer H.
(Note: I love that this recipe uses frozen chicken and the crock pot. It doesn't get much easier than than.)
Ingredients:
1 can black beans, rinsed and drained
1 small can of corn, drained
3-4 frozen chicken breasts (or whatever you need to suit your family)
1 c salsa
½ c sour cream (or plain yogurt)
Cooked rice (If using brown rice, start cooking brown rice 45 min before meal)

Directions:
1. Pour beans and corn into crock pot…
2. Place chicken on top
3. Pour 1 cup of salsa over top of all
4. Cook on low 8 hours
5. Take out chicken and cut up into bite size pieces.
6. Add yogurt/sour cream and stir.
7. Serve over hot rice

Italian Sandwich Mix

shared by Tera C.
(Note: This makes a lot. This is a dish I would take to school "food day.")
Ingredients:
2 lbs hamburger
2 pkgs sausage
4 red bell peppers, chopped
4 green bell peppers, chopped
1 medium white onion, chopped
Pepper Jack cheese, shredded
Hamburger or sandwich buns

Directions:
1.Brown hamburger and sausage in large skillet.
2.Place into crock pot and mix ½ of the chopped peppers and onions into meat mixture.
3.Add the rest of the peppers and onions onto the top of the meat.
4.Sprinkle with cheese.
5.Cook on low for 3-4 hours, until peppers are soft and the cheese is melted.
6.Serve on buns.

Lemon Blueberry Pizza

shared by Lindsay H.
(Note: This is sooooo good, even the next day.)
Ingredients:
1 pkg refrigerated sugar cookie dough (18 oz.)
1 pkg 8 oz cream cheese
2 T sugar
1 carton 6 oz lemon yogurt
2 cups fresh blueberries (I also use strawberries with my blueberries.)

Directions:
1. Press cookie dough onto an ungreased pizza pan. (I shape my dough into a big cookie shape.)
2. Bake 350 for 12-15 min or until golden brown. Let the cookie cool.
3. In a small bowl, beat cream cheese and sugar until smooth, stir in yogurt.
4. Spread over crust and sprinkle on blueberries and strawberries.
5. Refrigerate leftovers.

Worcestershire Chicken

shared by Patty H.
Ingredients:
6 chicken breasts (about 5 oz. each) skinned and boned
1/4 cup Worcestershire sauce
1/2 cup fat-free margarine (I use Smart Balance spread)
2 T. lemon pepper

Directions:
1. Place chicken in a large casserole dish sprayed with no-stick spray.
2. Spread margarine on each piece of chicken.
3. Sprinkle with lemon pepper and Worcestershire sauce.
4. Bake, uncovered at 350 degrees for 45 min.-1 hour or until tender for chicken breasts or 30-35 minutes if using smaller chicken tenders.

Sunshine Power Muffins

shared by Patty H.
(This is good for hurried mornings when people are tempted to skip breakfast or substitute with an unhealthy alternative.)
Ingredients:
1 cup all-purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup flax seed meal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup honey
2 eggs, lightly beaten
1 cup plain yogurt
1/2 cup orange juice
1 tsp vanilla
2 tsp. finely grated orange rind
1 cup chopped dried apricots, about 5 ounces (or other desired dried fruit)
1/3 cup granola

Directions:
1. Preheat oven to 375. Coat 12 muffin cups with cooking spray
2. Combine flour and next 5 ingredients (flour through salt) in a mixing bowl.
3. Combine honey and next five ingredients (honey through orange rind) in a separate bowl. Whisk well.
4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in apricots.
5. Fill muffin cups two-thirds full. Sprinkle with granola. Bake 18 to 20 minutes, until centers spring back when touched.
Makes 12 muffins.

Baked Potato Soup

shared by Tera C.
Ingredients:
2 stalks celery
1 small onion
Olive oil
5-8 baked potatoes
8 oz. sour cream
8 cups chicken stock
Salt, pepper

Directions:
1. Peel and cube already baked potatoes.
2. In a skillet, brown onions and cook chopped celery in oil.
3. In a crock pot, stir together potatoes, celery and onions, sour cream, and chicken stock.
4. Cook on low 2-3 hours.
5. Add salt and pepper to taste.
(Most of my recipes don’t have measurements and I just cook and add till the food looks good. David doesn’t complain.)

Mountains & Valleys Cake

shared by Cori H.
(Growing up this was my mom's "assigned" dessert. No family reunion, holiday get-together or birthday party was complete without it. My mom told me that the first time she made it I commented on how it looked like a pan full of "mountains and valleys"...the name stuck.)

Ingredients:
1 ½ c. flour
1 c. sugar
1 t. baking soda
½ t. salt (I don't use)
¼ c. cocoa
1 c. water
½ c. vegetable oil
1 T. vinegar
1 t. vanilla

Filling:
8 oz. cream cheese, softened
1 egg
½ c. sugar
1 c. chocolate chips (I sometimes will use the mini chocolate chips)

Directions:
1. Beat the softened cream cheese with egg and sugar until smooth. Stir in chocolate chips and set aside.
2. Combine dry ingredients together then stir in liquid ingredients until smooth.
3. Pour into a greased and floured 9x13 pan.
4. Take heaping teaspoons of filling and drop into the cake batter.
5. Bake at 350 degrees for 35 minutes.
6. (Cupcake option: Bake at 325 degrees for 25 minutes)

Quick Skillet 57

shared by Patty H.
Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
2 cups hot water
1/4 cup Heinz 57 Sauce
1 tsp. salt
1 1/2 tsp. sugar
dash of pepper
1 1/2 - 2 cups dry elbow macaroni

Directions:
1. In a large skillet, brown and drain meat and onion.
2. Add the remaining ingredients. Mix well.
3. Bring to a boil. Reduce heat.
4. Simmer uncovered 15-20 minutes, until macaroni is cooked, stirring occasionally.

Chocolate Mint Candy Cookies

shared by Kristin R.
(Note: Don't make these if you are home alone - you will eat the whole batch.)
Ingredients:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions:
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake.
5. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute.
6. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

No-Yeast Bread Sticks

shared by Patty H.
Note:These are a crispy-type of bread stick and are very tasty. They are quick to make when you need a little something extra to go with soup or chili. You can also vary them to be a dessert bread stick.

Ingredients:
1 1/4 cups flour
2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 T. butter melted
1 T. olive oil

Directions:
1. Preheat oven to 425. (I put the butter and olive oil in a 9x13 baking dish to melt while I am preparing the dough. Just don't forget it - it only takes a little while to melt.)
2. Combine dry ingredients.
3. Gradually add milk to form a soft dough.
4. Turn out on a piece of lightly floured waxed paper and knead gently 3-4 times.
5. On the waxed paper, gently pat out into a rectangle about 10" x 6." Cut into 12 sticks.
6. Place the bread sticks in the 9x13 baking dish, turning once to coat with the melted butter/oil. Leave space between the bread sticks.
7. Cook 18-20 minutes or until light golden brown.
To make garlic bread sticks:
add 1 tsp garlic powder and 1 T. parsley flakes to the dough. Sprinkle with Parmesan cheese before baking.
To make cinnamon bread sticks:
mix 1/4 cup sugar and 1 tsp. cinnamon; sprinkle on top before baking

Cinnamon Pumpkin Waffles

shared by Jennifer H.
Ingredients:
1 cup whole wheat flour
1/4 cup wheat germ
1/3 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 cup pumpkin puree
2 T. melted butter
2 T. olive oil
1/2 cup applesauce
1 egg
1 egg white
1/2 cup chopped pecans

Directions:
1.Preheat a waffle iron.
2.Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
3.Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
4.Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 10 minutes.