Tuesday, January 13, 2015

Chicken what the heck

recipe from Chris

approx. 6 chicken breasts
ham slices
swiss cheese slices
cream of chicken soup
    mixed with 1/4 cup of water
box of stuffing
1 stick of butter

crush stuffing
mix with 1 stick melted butter
place some in bottom of pan
layer chicken
pour soup/water mixture over chicken
layer ham then cheese
top with remaining stuffing mixture

bake covered at 325 for 1 hour
uncover, bake additional 15 minutes

Baked Mostaciolli

recipe from Tricia

1 pound ground beef, cooked
add in 1 jar Prego spaghetti sauce, let simmer

16 oz Mostaciolli, cooked

16 oz, large cottage cheese
2 eggs
1/3 cup parmesan cheese
2 Tbsp parsley
salt and pepper to taste
2 cups mozzarella cheese

combine this mixture with the meat and sauce
place in greased 9x13

cover with foil, bake at 350 for 30 minutes

Monkey Bread

recipe from Tricia

combine and bring to a boil:
1 stick butter
1 cup sugar
1 tsp cinnamon

Pillsbury original biscuits, cut into quarters
roll in cinnamon and sugar
place in greased Bundt pan

pour boiling butter mixture over top

place in oven at 350 for 20 minutes
top should be golden brown


recipe from my mom

1 pound hamburg, cooked
1 chopped onion
1 can tomato soup
1 can mixed vegetables
1 can spaghetti
1 can potatoes
1 can corn

combine all and heat in crock pot

Baked Beans

recipe from Mom

64 oz Bush's Baked Beans
(drain all but 1 can)
1 pound hamburg, fried
1/2 cup onion, fried with hamburg
1 pound bacon, cooked and crumbled
1 cup ketchup
1+ cup brown sugar
2 tsp mustard
4 tsp vinegar

heat in crock pot

Wednesday, November 12, 2014

Sweet & Salty Bark

recipe from Kraft Food & Family

6 oz (1 1/2 pkg) Bakers Semi-Sweet Chocolate
6 oz  (1 1/2) pkg Bakers White Chocolate
1 cup chopped pretzels
1/3 cup dry roasted peanuts, chopped

melt chocolate in microwave
stir after 1 minute
continue in microwave for 15-30 seconds
stir until melted completely

add in pretzels and peanuts, mix well

spread onto a wax paper-covered baking sheet

refrigerate 1 hour or until firm, then break into pieces

Wednesday, September 24, 2014

Buffalo Chicken Dip

recipe from Kim

2 cans premium chicken (12 oz cans)
1 block cream cheese
1/2 ranch dressing
1/2 cup Franks Red Hot sauce
1/2 cup Mozzarella cheese

soften cream cheese
shred chicken
mix all ingredients together
heat in oven or crock pot until warm