Mike's Cheeseburger Soup

shared by Patty H (whose friend Mike shared it with us.  I haven't made it yet but Mike insists that it is wonderful!  I thought with fall coming up, I would go ahead and post it now.  Enjoy!)

Ingredients:

1 lb. ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 T. butter or oil
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Velveeta cheese
1 1/4 cups milk
1 T. basil
1/4 cup sour cream
salt and pepper to taste

Directions:

1. Brown beef in a large pan, drain and set aside.
2. Add the butter to the same pan and saute onions, carrots, celery and basil for about 5 minutes.
3. Stir in flour; then add the broth, potatoes and beef.
4. Cover and reduce heat.  Simmer until potatoes are tender – about 15 minutes.
5. Add cheese, milk, salt and pepper.  Cook and stir until cheese melts.
6. Remove from heat and blend in sour cream.

Note: I don't normally get Velveeta so I think I will try using shredded cheese in it when I make it. ph

Crunchy Romaine Toss

shared by Patty H. (whose good friend Susan, who is an excellent cook, shared with her)

Ingredients:

1/2 c. sugar
1/2 c. oil
1/4 c. cider vinegar
1 t. soy sauce
salt & pepper to taste
1 pkg. Raman noodles (3 oz.-discard seasoning)
2 T. butter or margarine
1 1/2 - 2 cups chopped broccoli
2 bags of Romaine mix and 1 bunch romaine, torn (makes enough for 24 servings)
4 green onions
chopped walnuts or pecans

Directions:

1. Combine first 5 ingredients in a jar and shake well.
2. In a skillet, melt butter and brown noodles.
3. In a large bowl combine noodles, broccoli, romaine, and onions.
4. Toss w/ dressing just before serving.

Sondra's Strawberry Sweets

shared by Nancy H.

Ingredients:
3- regular-size boxes of fresh strawberries
2- small boxes strawberry glaze
3- 8 oz. packages cream cheese
2 cans sweetened condensed milk
2 T. vanilla
large container of Cool Whip
1 large and 1 small angel food cake, already baked (large is the round one, small is the loaf)

Directions:

1. Slice the strawberries.
2. Mix the 2 small boxes of strawberry glaze with the sliced strawberries
3. In another bowl, mix the 3 packages of cream cheese, the 2 cans of sweetened condensed milk and the 2 T. of vanilla.
4. Fold the large container of Cool Whip into the cream cheese mixture.
5. Slice the angel food cake
6. Layer in a 9 x 13 pan two times in this order: cake slices (end-to-end to make a layer), then the Cool Whip/cream cheese mixture, then the strawberries with glaze,
7. Store in the refrigerator.  May be made the day before.

Note:  the angel food cake does not get soggy.  This is an amazing dessert.  One bite and you just want to bury your face in the pan and eat it all!

Quick Chicken Bites

shared by Dara P.

Cut chicken into bite size pieces.
Dip the chicken in OAT flour, corn starch and seasoned salt, then in milk, and back in the flour mixture. 
Fry in a tiny bit of canola oil til browned.
(The oat flour added nice texture and flavor.)

Dara's Fried Rice

shared by Dara P.

1 c instant brown rice
1 c water
Cook in  the microwave according to directions (about 3 minutes)

Shred 1 carrot
Dice 1 stalk of celery
In a small saucepan add the carrot, celery, rice, 2 Tbs. REAL butter, dash of soy sauce, pinch seasoned salt, 1 tsp onion powder, 1/2 c water. 

Saute the veggies and rice in the butter and when the butter is pretty much soaked in, add the 1/2 cup water.  Cook in a covered pan on med-low for about ... 20 minutes (or until celery is tender)

I served this with orange chicken.

Cheesy Corn Casserole

shared by Dara P.

Cheesy Corn Casserole

1 box jiffy corn muffin mix
8 oz sour cream
1 c shredded cheddar
1/2 onion... (i omitted only because I forgot it!)
1 can cream corn
1 can whole kernel corn ( i used 1 1/2 c frozen thawed corn)
1 egg
Mix then spread in greased 9x13 pan and bake 350 for 1 hr.

Homemade Buttermilk Ranch Dressing

shared by Patty Hallam

Ingredients:

1 cup buttermilk

1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

 Directions:

1.      In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.

2.      Add in the other ingredients, adjusting for taste.

3.      Makes about 1 ½  cups. Keeps for a week, covered in the fridge.