Zesty Hambuger Soup October 30, 2009

• 1 lb. ground beef
• 1 cup chopped onion
• 2 tsp. minced garlic
• 4 cups hot water
• 2 red potatoes peeled and cubed
• 2 cups frozen corn
• 1 1/2 cups uncooked pasta
• 4 jalapenos sliced
• 1 bottle V8 juice
• 2 cans diced tomatoes with green chilies
• 1 -2 Tbsp. sugar

In a dutch oven, cook the beef, onion and garlic over medium heat. Until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta, and jalapenos. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the remaining ingredients. Cook and stir until heated through.

Gold Rush Breakfast Casserole October 16, 2009

• 1 bag hashbrowns
• 1 lb. bacon, sausage, or ham
• 2 T. dried onion
• 2 T. parsley flakes
• 12 eggs, scrambled
• 1 1/2 lbs. shredded cheese

White Sauce:

• 1/4 cup margarine
• 1/4 cup flour
• 1 3/4 cups milk
• 1/4 tsp. salt
• 1 cup sour cream

Layer potatoes, meat, dried onion, parsley, and eggs in order given in a 9×13 pan. Melt margarine in sauce pan. Add flour, then milk and salt. Cook until thick. Add sour cream. Pour over eggs. Top with cheese. Bake at 350 for 30-40 minutes.

NOTE: You can also make this ahead and put it in the freezer.

Ham Cheddar Chowder September 18, 2009

• 3 cups water

• 3 cups diced peeled potatoes

• 1 cup diced carrots

• 1 cup diced celery

• 1 medium onion, chopped

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 2 cups milk

• 3 cups shredded Cheddar cheese

• 1 cup cubed fully cooked Ham

In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender.  In another  pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add  it to the ham and vegetables. Cook on low until heated through. Do not boil.

Quick Crescent Taco Bake September 2, 2009

• 1 lb. ground beef

• 1 pkg. taco seasoning

• 1/2 c. water

• 1/2 c. salsa

• 1 can refrigerated crescent rolls

• 1  1/2 c. crushed corn chips

• *1 c. sour cream

• 1 c. shredded cheddar cheese

• lettuce

• tomatoes

• extra cheese

Brown meat and drain. Add seasoning mix, water and salsa. Simmer for 5 minutes.

Spread crescent roll dough in 10 inch pie plate or 8×10 inch dish to form crust. Seal edges.

Sprinkle 1 c. chips over crust.

Layer meat mixture, sour cream and cheese on top of crust.

Sprinkle with remaining corn chips.

Bake at 375° for 20 minutes or until crust is golden brown.

Serve with lettuce, tomatoes, and more cheese.

NOTE: I added a can of Kidney beans to the hamburger mixture. You also may extra toppings that you like on your taco salad.

Aussie Chicken August 27, 2009

4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness

2 teaspoons seasoning salt

6 slices bacon, cut in half

1/4 cup prepared mustard

1/4 cup honey

2 T. mayonnaise

1/2 tablespoon dried onion flakes

1 tablespoon vegetable oil

1 cup sliced fresh mushrooms

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey jack cheese

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°F.

Place bacon in a large, deep skillet. Cook over medium high heat until crisp; set aside.

In a medium bowl, combine the mustard, honey, mayonnaise and dried onion flakes.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9×13 inch baking dish.Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.

Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken is done.

Serve with the honey mustard sauce.

Shrimp Scampi July 28, 2009

• 1 cup butter
• 1/4 cup lemon juice
• 1 tsp. Worcestershire sauce
• 1 tsp. soy sauce
• 1 tsp. parsley flakes
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder
• 2 lbs. large shrimp, peeled and deveined

Melt the butter in a sauce pan. Add the rest of the ingredients. Heat to boiling. Add the shrimp and cook until shrimp are heated through. Serve over pasta or rice.

Cream Cheese Frosting June 29, 2009

• 8 oz. softened cream cheese
• 1/2 cup soft margarine
• 1 tsp. vanilla
• 3 cups powdered sugar
• small amount of milk to mix

Combine all ingredients with 1 tbsp. milk or more and mix until smooth.

Old-Fashioned Strawberry Shortcake June 29, 2009

Serves: 6

• 2 cups flour
• 3 tbsp. sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. margarine
• 1 egg beaten
• 2/3 cups milk

Sift the flour, sugar, baking powder and salt together. Cut in the margarine until crumbly. Add the egg and milk. Mix until moistened. Spread in a 9 inch baking dish. Sprinkle a little sugar over the top, and bake for 18 minutes at 350. Do not overbake! Serve warm with berries and whipped cream.

Chocolate Chip Cookies May 29, 2009

• 1 cup margarine
• 1/4 cup sugar
• 3/4 brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/3 cups flour
• 1 tsp. baking soda
• 1 ( 3 1/2 oz.) pkg. instant vanilla pudding
• 1 cup chocolate chips

Cream the margarine, sugar and brown sugar. Add the eggs and vanilla. Beat until fluffy. Add the rest of ingredients. Drop onto greased baking pan. Bake at 375 for about 7 minutes.

Ranch Potato Casserole April 25, 2009

• 6-8 med. potatoes, quartered
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup bacon bits
• 2 T. parsley
• 1 cup shredded cheese

Cornflake mixture:

• 1/2 cup cheese
• 2 cups slightly crushed cornflakes
• 1/4 cup melted butter

Cook potatoes until tender. Drain. Combine other ingredients, toss with potatoes. Place in a baking dish. Top with cornflake mixture.

Bake at 350 for 40-45 min.