Bacon Cheeseburger Meatloaf

Recipe courtesy Dawn Shetzer

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This is a Paula Dean recipe that is YUMMY and easy to make.  When crumbling the bacon, keep it in large chucks.  Makes for a nice surprise in each bite.

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
¼ cup bread crumbs, toasted
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
¼  teaspoon salt
¼ teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir ¼ cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink. 

Baked Beer Chicken

Recipe courtesy Debra Holmes

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1 whole chicken

Salt and pepper

Soy sauce

Red Baron Barbecue Spice (Henry’s market)

1 can beer

Clean chicken inside and out and season with salt and pepper.  Season outside with soy sauce and barbecue sauce. 

In an oven pan place open beer can and place whole chicken down on top with wings waving out on top. Pour soy sauce over the chicken and season with Red Baron Spice.

Place pan with beer and chicken in a 400-degree oven for 15 min. Turn down oven to 350 and cook 45 mins to an hour more. After it looks brown and the wings move easily remove from oven and take chicken off the beer can and discard beer and can.

Beef Pull Aparts

Recipe courtesy Sarah Cavin

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This is great for a party, Superbowl or Sunday afternoon as it requires virtually no work.

1 large chuck roast or pot roast
2 cans beef consommé or beef broth

Place meat in large Dutch oven or lidded baking pot.  Pour beef consommé over meat.  Bake for 3 hours at 325 preheated oven.  Remove meat and cutoff any remaining fat.  Shred meat and return to pot beef beef liquid.  Serve on French rolls, potato rolls or hamburger buns.  Great served with coleslaw and chips.

Chicken Korma

Recipe courtesy Rashida Taqui

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5 pounds chicken

2 large, fried onions

½ cup yogurt

1 tablespoon almond powder                 

1 tablespoon coconut powder                

½ cup lime juice                          

1½ ginger & garlic paste      

1 teaspoon paprika     

Salt, to taste

1 teaspoon garam marsala                   

¼ to ½ teaspoon red chili powder               

¼ teaspoon black pepper                      

¼ teaspoon turmeric powder              

1-2 green chilies

4-5 bunches cilantro

Blend together fried onions, green chilies & cilantro using approximately 1 small cup of water & set it aside.

Fry chicken pieces & garlic ginger paste in oil, lightly.  Add yogurt, salt, red chili powder & turmeric to step #2 & continue frying till water evaporates.  Add 2 cups of water and when it starts to boil add coconut powder, almond powder, garam masala, paprika, lime juice & a pinch of saffron. Also add the mixture from step # 1 & simmer until chicken is tender. (add more water if needed ).

Portabella Mushrooms

Recipe courtesy Deborah Teresso

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Four portabella mushrooms
½ cup olive oil
½ cup red vinegar
1 tablespoon soy sauce
½ tablespoon sugar
¼ cup parsley
¼ teaspoon thyme
 
Mix mixture and let set for 1 hour.  Cut portabella mushrooms lengthwise and place in mixture.  Let mushrooms set for 10 minutes.  Within that 10 minutes turn mushrooms so all sides are exposed to mixture.  Grill for 2 minutes on each side.

Creamy Chicken Enchiladas

Recipe courtesy Dawn Shetzer

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This makes about 8-10 large Enchiladas.  I cook 3 small chicken breasts in a crock pot for four hours on high with a can of diced tomatoes.  I use a knife and a fork to shred it and then use it as the “2 cups chopped chicken.”

1 can cream of chicken

2 cups chopped chicken

10 flour tortillas

1 tomato

1 cup picante sauce

1 cup shredded mozzarella

1 green onion sliced

8 ounces of sour cream

2 teaspoons chili powder

Mix soup, sour cream picante sauce and chili powder.  Set aside.  Mix 1 cup of the sour cream mixture, chicken and cheese, spread into tortillas.  Roll up and place in a BUTTERED baking dish, seam side down.  Pour remainder of sour cream mixture on top.  Cover with foil and bake for 40 min.  Top with tomatoes and green onions before serving.

Chicken Supreme

Recipe courtesy Sarah Cavin

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2 tablespoons butter
2 tablespoons oil
6 chicken breasts
1 can cream of chicken soup
½ cup cream
1 cup sliced mushrooms or mushroom pieces
½ cup sherry
2 tablespoons tarragon
1 teaspoon Worcestershire Sauce
¼ teaspoon chervil
¼ teaspoon garlic powder

Bake chicken.  Heat butter in baking dish.  Heat rest of ingredients. Drain fat from chicken.  Pour sauce over chicken.  Cover with foil and bake 15-20 minutes at 350-375 degrees. 

Corned Beef N Cabbage

Recipe courtesy Better Homes & Gardens/Jenn

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1(3-4 pound) corned beef brisket

½ small head cabbage, cut into 3 wedges

4 medium carrots, peeled,(2 inch pieces)

1 medium onion, quartered

2 medium yellow potatoes (2-inch pieces)

½ cup water

Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.

Lasagna Roll-Ups

Recipe courtesy Deborah Teresso

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6 uncooked lasagna noodles
6 uncooked spinach lasagna noodles
1 pound ground beef
1 jar of spaghetti sauce
1 large onion, chopped (about 1 cup)
1 jar (15 ounces) mushrooms stems and pieces, undrained
2 cups ricotta or creamed cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
¼ cup grated Parmesan cheese
1 teaspoon salt
 teaspoon pepper
2 cloves garlic, crushed
 
Cook noodles as directed on package; drain.  Cover noodles with cold water.  Cook and stir beef and onion in 10-inch skillet until beef is brown; drain.  Stir in spaghetti sauce and mushrooms; heat to boiling.  Pour into ungreased rectangular baking dish, 13x9x2 inches.
 
Mix remaining ingredients.  Drain noodles.  Spread 3 tablespoons of the cheese mixture to edges of 1 noodle.  Roll up; cut roll into halves.  Repeat with remaining noodles.  Place rolls, cut sides down, in beef mixture.  Cover and bake in 350 oven until hot and bubbly, about 30 minutes.  Makes 8 servings.

Marge's Noodle Bake

Recipe courtesy Dawn Shetzer

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I make this once a week.  It’s a family favorite.  Tomato soup makes it a little more saucy, I prefer it with diced tomatoes.   Or use both!

1 pound ground beef

1 (8 ounce) can of tomato soup or diced tomatoes

3 stalks of Celery, chopped

1 small onion, chopped

8-10 ounces of pasta (Penne, Bow Tie, Curly)

8 ounces sharp cheese, grated

Preheat oven to 350 degrees.  Sautee onions and ground beef.  In a large mixing bowl add beef and onion mixture to all other ingredients.  Add salt and pepper to taste.  Pour into a buttered casserole dish, cover with aluminum foil and bake for 50 min.

Yummy Baked Ziti

Recipe courtesy Donna Mueller

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My whole family loves this recipe!

1 pound ziti pasta

1 pound Italian sausage,(regular and hot)

1 (15 ounces) container ricotta cheese 

3 tablespoons parsley 

1 egg 

¼ cup Parmesan cheese 

2 cups mozzarella cheese, shredded 

1(28 ounce) jar pasta sauce 

Preheat oven to 350. Cook ziti according to the package directions.  Drain the pasta.  Mix ricotta, egg, parsley, 1½ cup mozzarella, and parmesan in a bowl. Mix cooked and chopped sausage and pasta in with ricotta mixture.

Mix in ¾ jar of the pasta sauce. Transfer into a 2-quart casserole dish. (Be sure to coat the pan with cooking spray….it makes for easy clean up! J )  Top with rest of sauce and mozzarella. Bake for 30-35 min or until hot and bubbly.

Baked Chicken Chimichangas

Recipe courtesy Jenn Halter

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This is from a “light” cookbook and is one of our favorite recipes.  I love it because I can make a whole batch, eat some for dinner and freeze the rest.  So yummy!

8 ounces cooked chicken (or beef)

1 (8 ounce) jar salsa
1 (16 ounce) can fat free refried beans
1 (4 ounce) can diced green chili peppers, drained
3 tablespoons finely sliced green onion

8 (7 or 8 inch) flour tortillas
4 ounces reduced fat Monterey jack or cheddar cheese, shredded
Toppings: salsa, light sour cream, tomatoes

Using two forks, shred cooked chicken. In a large skillet combine chicken, salsa, beans, chili peppers, and green onions. Cook and stir over medium heat until heated through.  Stir in cheese.

Meanwhile, wrap tortillas in foil; warm in 350 degree oven for 10 minutes.  For each chimichanga, place ½ cup meat mixture atop a tortilla near one edge. Fold in sides; roll up.

Place in 13x9 inch pan.  Bake, uncovered in a 350 degree oven for 15-20 minutes until heated through and tortillas are crisp and brown.  If desired, serve with above toppings.

To freeze:  Place unbaked chimichangas in freezer containers for up to 6 months.  Bake for 50 minutes (frozen) or thaw overnight and bake for 30 minutes) in 350 degree oven.

Kim's Mombassa Chicken Curry

Recipe courtesy Sarah Cavin

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1 chicken boiled and boned.. SAVE BROTH
1 tomatoes peeled and sliced
1 small can tomato paste
2 tablespoons Indian curry powder or more
1 sliced or diced onion or more to taste
Pressed garlic, to taste
1 hot chili diced
1 can coconut milk
¼ cup oil

Heat oil in Dutch oven or large lidded pot.  Sauté garlic and spices and add onions - for about 2 minutes.  Add all other ingredients and simmer for an hour on low heat.  Serve on rice along with raisins, shredded coconut and chutney.

Sally's BBQ Sandwiches (Sloppy Joes)

Recipe courtesy Sarah Cavin

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3 pounds lean ground beef
2 cups catsup
I onion diced small
1 green pepper diced small
¼ cup water
¼ vinegar
2/3 cup Worcestershire Sauce
¼ cup soy sauce
¼ cup sugar
1 tsp Tabasco Sauce
Pickling spices (available premixed in spice aisle) placed into slotted tea steeper (available at grocery store either by the utensils or by the tea)

Brown meat and drain.  Combine all ingredients in Dutch oven or large heavy lidded pot.  Place pickling spices into tea steeper and place into mixture (be careful it is closed securely).  Simmer on very low heat for at least one hour.  Serve on potato rolls.
 

Biscuit-Topped Chicken Potpie

Recipe courtesy Cooking Light/Jenn Halter

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1 tablespoon butter
2 cups chopped leek
¼ cup chopped shallot
¼ teaspoon dried thyme
1½ cups refrigerated diced potatoes
1 teaspoon Dijon mustard
1 (14-ounce) can fat-free chicken broth
2 cups chopped roasted chicken breast
1½ cups frozen mixed vegetables
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half
1¼ cups low-fat baking mix (such as Bisquick)
½ cup fat-free milk
1 large egg white, lightly beaten

Preheat oven to 425°.Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes. 6 servings

Tomato Basil Pizza Squares

Recipe courtesy Pampered Chef/Debra Holmes

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1 can refrigerated pizza dough

2 cups mozzarella cheese

1 ounce parmesan cheese

2 tablespoons fresh basil

2/3 cup mayonnaise

Garlic, crushed, to taste

4 plum tomatoes, sliced thin

Crust: Spread crushed garlic on top, then 1cup mozzarella and tomato. Topping: 1 cup mozzarella, parmesan, basil and mayo. Bake: 350 degrees for 15-20 minutes.

Mushroom-Prosciutto Pizza

Recipe courtesy Cooking Light/Jenn Halter

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8 ounces sliced cremini mushrooms
¼ cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Boboli
2 ounces prosciutto, cut into thin strips
1/3 cup shredded fontina cheese

Preheat oven to 450°. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat. Place crust on the bottom rack of oven. Bake at 450° for 4 minutes. Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

Teriyaki Shrimp and Scallop Kebabs

Recipe courtesy Cooking Light/Jenn Halter

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This is one of our favorite seafood recipes.  It is wonderful for dinner or to entertain with.

¼ cup low-sodium soy sauce
3 tablespoons dark brown sugar
1½ tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
¼ teaspoon crushed red pepper
1 garlic clove, minced
1½ teaspoons cornstarch
1½ teaspoons water
16 jumbo shrimp, peeled and deveined (12 oz.)
16 sea scallops (about 12 ounces)
16 mushrooms, halved
24 (1 1/2-inch) pieces green onions
1 tablespoon vegetable oil

Prepare grill. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.