EASY TACO CASSEROLE

EASY TACO CASSEROLE
1 pound ground beef
1 cup salsa
1/2 cup salad dressing
2 tsp chili powder
2 cups crushed tortilla chips
1 cup (4 oz) shredded Colby cheese
1 cup (4 oz) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, salad dressing and chili powder; mix well. In an ungreased 2-qt baking dish layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
YIELD: 6 servings.

MANDARIN CHICKEN SALAD

Summertime IS approaching. Time for some yummy pasta-ish salads. -- Cathy

MANDARIN CHICKEN SALAD
2 cups cooked chicken
1/4 tsp. onion pwd
1 tsp salt
1 cup grapes (halved) green or red
1 cup chopped celery
1 cup mandarin oranges
1/2 cup slivered almonds
1 cup macaroni rings (or shells)
1 cup salad dressing

Serves: 12

*This is totally a "revisable" recipe. If you want more substance, add more chicken; more or less "fruity," increase or decrease the grapes and oranges. Use this as a starting base and do a taste test and add/subtract as desired

BISCUIT PIZZA BAKE

Okay. I have NOT tried this recipe out yet, but I am going to....SOON. It just sounds so yummolicious! -- Cathy

BISCUIT PIZZA BAKE
1 pound hamburger
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 oz) mushroom stems and pieces, drained
1 pkg (3-1/2 oz) sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.

Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is melted. Let stand for 5 to 10 minutes before serving. YIELD: 6 to 8 servings.

OVEN EASY CRESCENT FRENCH TOAST

OVEN EASY CRESCENT FRENCH TOAST

2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs

Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.

Makes 6 to 8 servings.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries

Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.

Makes 12.

HASH BROWN QUICHE

Cathy's in a breakfast for dinner sort of mood! -- mlc

HASH BROWN QUICHE
3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter or margarine, melted
1 cup diced fully cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Yield: 6 servings.

Morning Mix-up

Brunch . . . my absolute favorite meal of the day. -- Cathy

MORNING MIX-UP
2 cups frozen hash browns (not the shredded kind, but the cubed)
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese
Minced fresh chives

In a large skillet, saute potatoes, ham, and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives.

Yield: 4 servings

Eclair Dessert

The final recipe in the 3-part series from dinner at SYFR's: -- Cathy

ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs

Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.

Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding

Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.

Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup

Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.

Spinich Salad

The 2nd recipe in the 3-part series of sweet young friend Rita's masterfully cooked meal that my familia partook (is that even a word?!?!) in. -- Cathy

SPINACH SALAD
Spinach leaves
Cashews
Apples, diced
Craisins

Mix just before serving. Top with Brianna's Homestyle Poppyseed Dressing. Rita says she has also used grapes and added chicken.

Two words: YUMMO YUMMO!

PS IF any of my family reads this "blob," (I have stolen this word from friend Kelly -- she calls her "blog" her "blob.") you best not be bringing this to the next family function, because I call dibs on it!!! :D

Chicken Pot Pie

I will be sharing a series of 3 recipes that sweet young friend Rita masterfully cooked for my family not long ago. I have gotten her permission to share these gems. -- Cathy

CHICKEN POT PIE
Pastry for 2 crust 9" pie (can use Pillsbury refrigerated crusts)
4 Tbsp butter or margarine
4 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
onion
1 cup chicken broth
1 cup half and half (or whole milk)
2 cups cooked chicken, cubed
2-3 medium potatoes, cooked and cubed
8 oz. frozen mixed peas and carrots, cooked.

Melt butter in large pan over medium low heat. Add onions and saute' until soft. Blend in flour, salt, pepper, and thyme. Cook over low heat until smooth and bubbly. Remove from heat. Stir in chicken broth and half and half. Return to heat. Bring to a boil, stirring constantly. Boil and stir one minute. Precook chicken, potatoes, and peas and carrots, all separately. Add the chicken, potatoes, and peas and carrots to the sauce. Stir. Put bottom pastry in pie plate. Add chicken mixture. Put on top crust, venting with knife. Seal and flute edges. Cover edge with foil. Bake at 425 for 20 minutes. Remove foil and bake another 15-25 minutes.

One word: YUMMO.

Goulash

Quick and easy and tasty supper tonight.....Goulash. A friend of mine brought this over for us to have for supper after Peteyo was born. It became a regular meal for us. -- Cathy

GOULASH

1 pound hamburger
1 onion, chopped
1 cup elbow macaroni
1 can tomato soup.
1 can of water.
Salt and Pepper

Brown hamburger and onion. Drain. Add macaroni, soup, and water. Add salt and pepper to your taste. Cover and let simmer until macaroni is done. Goes great with some biscuits, a bowl of peaches, some green beans.

Chicken Chow Mein

Cathy is on an Asian inspired roll! -- ml

CHICKEN CHOW MEIN

Boil boneless/skinless chicken breasts (approx 3-4) and set aside

1 bunch celery (cut up)
1-2 onions (cut up)
sauté in oil

ADD:
1/3 cup soy sauce
3 Tbsp sugar
3/4 tsp salt
3 chicken bouillon cubes
2 cups water

ADD:
1 can water chestnuts
1 can bean sprouts
cut up chicken (cooked and in pieces)
Before serving mix in 4 Tbsp cornstarch plus 4 Tbsp water to thicken

DON'T FORGET THE RICE!!!!!!!

Oriental Salad

This one seems to be a hit with everyone. -- ml

ORIENTAL SALAD

1 bag coleslaw
1 package ramen oriental flavor noodles
1/2 cup sunflower seeds
3 Tbsp sugar
2 Tbsp apple cider vinegar
1/2 cup oil
salt and pepper

Mix all the dressing ingredients together including flavor packet from the ramen noodles, pour over the cabbage. Shake it up stick it in the fridge. Stir in the crunched up noodles and seeds just before serving.

It should sit in the frig for at least an hour to get the flavors mixed together.

Toffee Malted Cookies

A wickedly yummy cookie. Best if not over baked. -- Cathy

TOFFEE MALTED COOKIES

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 pkg (3.4oz) instant vanilla pudding
1 tsp vanilla
2 1/4 cup all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. In a second bowl, combine flour, oats, baking soda and salt; add to creamed mixture. Fold in milk balls and toffee. Drop by rounded tsp 2" apart. Bake @ 350 degrees for 12-15 min. or until golden brown.

Cocoa Mix

A staple of our life in winter -- hot chocolate. -- Cathy

COCOA MIX

4 cups powdered milk
2 cups Nestle's Quick
1 cup Coffee Mate
1/2 cup sugar

Mix all together. Makes about 1/2 gallon.

Add desired amount to hot water. Of course tastes great with a squirt of Redi-Whip or marshmallows (for those who don't have an aversion to marshmallows). :-)

Banana Bars

I am allergic to bananas, but don't let that stop you. -- ml

BANANA BARS

Cream together:
1/2 cup butter or margarine
1-1/2 cup sugar

Add:
2 eggs
3/4 cup sour cream
2 ripe bananas - mashed
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda

Bake 20 minutes at 375 degrees in jelly roll pan. Cool and frost.

Frosting
1 - 3 oz pkg cream cheese
3/4 stick butter
1 Tbsp milk
3 cups powered sugar

Strawberry Dessert

One of my all time favorites (sorry....I use that word a lot...where's my thesaurus?!?!). Grandma Nelson made this special treat while I was growing up. -- Cathy

STRAWBERRY DESSERT

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup butter or margarine

Mix together above ingredients and put in shallow pan (i.e., cookie sheet), bake 20 minutes at 325-350ish, stirring half way through. Sprinkle 2/3 of mixture in bottom of a 9 x 13 pan.

Combine and beat until very stiff:
2/3 cup sugar
2 egg whites
10 oz pkg frozen strawberries
2 Tbsp lemon juice

When stiff, fold in 1 cup whipping cream (whipped)

Pour in pan. Top with remaining crumbs. FREEZE OVERNIGHT.

Cream Waffles

Hmmm, Cathy has taken one of my favorite words "waffles" and put "cream" in front of it. Hooray! -- ml

CREAM WAFFLES

2 eggs (separated)
1/2 cup melted butter
1/2 tsp salt
2 cups flour
4 tsp baking powder
2 tsp sugar
1-3/4 cups milk

Mix milk and beaten egg yolks. Mix and add dry ingredients to milk -- add butter. Beat until smooth and creamy. Fold in beaten egg whites. Bake in hot waffle iron.

No Name Appetizer

This is a favorite appetizer that I usually bring to Christmas Eve festivities. I acquired this recipe from a gal several years ago.

I have NO idea if it has a formal name. :-) -- Cathy

1 pack of cocktail wieners
1 package of bacon
Brown sugar

Cut the bacon strips in thirds. Wrap each strip around a wienie and poke with a tooth pick. Put on baking sheet. Sprinkle with brown sugar and bake at 425 for ???? (sorry, I've never written down the time)...try about 10 minutes at first and check to see if bacon is done.

ABSOLUTELY addictingly delicious. :-)

Dear, Dear Marie

Cathy has sent me recipes for her blog a batch at a time. Since our blog entries were ahead I had not looked at her message which I assumed was full of recipes to carry us way into February. I was wrong. -- ml

What was for dinner. . . LAST NIGHT.

I grew up in the big metropolis area of Minneapolis/St. Paul, specifically Bloomington. Living in a big city area provides a plethora of eating establishments. One of my favorites was the Marie Callender restaurant in Burnsville. Yum. Order pretty much anything and it was delicious. Well....it is so comforting to find Marie Callender's in my own grocer's frozen food section. Her pot pies are scrumptious, but last night, we had one of our other family favorites: Lasagna. So, very simply my "recipe" for today is Marie Callender's Lasagna. Again, her lasagna can be found in the frozen food section. Read the back of the box, follow the instructions, and you will be delighted. We get the box that says "serves 5," although it serves our family of 4 quite nicely. Serve this up with some garlic bread, a salad, and you're good to go. Dessert last night: Cherry turnovers (also found in the frozen food section). :-)