Cheesy Rigatoni Bake
by: "girlfriends on the GO"
Serve with garlic bread and a salad...it makes a great dish!
1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 C flour
1/2 tsp salt
2 C milk
1/4 C water
4 eggs, beaten
2 8 oz can tomato sauce
2 C shredded mozzarella cheese
1/4 C shredded parmesan cheese
Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth, gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9x13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. If freezing, see directions below. Otherwise, bake at 375 for 30 to 35 minutes.
Freezing Directions: Slightly undercook pasta. Place in a greased disposable aluminum pan. Cover with plastic wrap and then aluminum foil.
Sunday, May 31, 2009
Ham and Cornbread Casserole
Ham and Cornbread Casserole
by: "girlfriends on the GO"
2 eggs
1 16 oz can cream style corn
1 16 oz can whole kernel corn, drained
1/2 C butter or margarine, melted
1 C sour cream
1 pkg corn muffin mix (Jiffy)
2 C cubed ham
1 C shredded cheddar cheese
Beat eggs. Stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into a greased 9x13 pan. If freezing, see directions below. Otherwise, bake at 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.
Freezing Directions: Freeze it in a disposable aluminum pan and cover with foil. Include 1 cup shredded cheese in a bag to sprinkle on after baking.
by: "girlfriends on the GO"
2 eggs
1 16 oz can cream style corn
1 16 oz can whole kernel corn, drained
1/2 C butter or margarine, melted
1 C sour cream
1 pkg corn muffin mix (Jiffy)
2 C cubed ham
1 C shredded cheddar cheese
Beat eggs. Stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into a greased 9x13 pan. If freezing, see directions below. Otherwise, bake at 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.
Freezing Directions: Freeze it in a disposable aluminum pan and cover with foil. Include 1 cup shredded cheese in a bag to sprinkle on after baking.
Sunday Chicken
Sunday Chicken
by: "girlfriends on the GO"
"A perfect Sunday meal-it bakes long enough for everyone to enjoy church, then come home to the wonderful smell of Sunday dinner!"
This is seriously sooo good. Very tasty, tender, and moist!
6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream
Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. If freezing, see directions below. Otherwise, cover and bake at 325 for 3 hours. Serve over rice.
Freezing Directions: Cover tightly with foil. Freeze in a disposable aluminum pan. You may want to include rice with this meal.
by: "girlfriends on the GO"
"A perfect Sunday meal-it bakes long enough for everyone to enjoy church, then come home to the wonderful smell of Sunday dinner!"
This is seriously sooo good. Very tasty, tender, and moist!
6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream
Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. If freezing, see directions below. Otherwise, cover and bake at 325 for 3 hours. Serve over rice.
Freezing Directions: Cover tightly with foil. Freeze in a disposable aluminum pan. You may want to include rice with this meal.
Monday, May 25, 2009
Chicken Macaroni Bake (freezer)
Chicken Macaroni Bake
by: "girlfriends on the GO"
This dish really tastes great, but doesn't make a whole lot. It makes a very thin layer of food in the cake pan! You may need to double it.
2 C chicken, cubed and cooked
1 1/2 C uncooked elbow macaroni
2 C shredded cheddar cheese
1 can cream of mushroom soup
1 C milk
1 8oz can mushrooms, drained (optional)
1/4 tsp pepper
In a large bowl, combine chicken, macaroni, cheese, soup, milk, mushrooms, and pepper. If freezing, see directions below. Otherwise, pour into a greased 9 x 13 pan. Cover and bake at 350 for 60-65 mins or until macaroni is tender.
Freezing directions: May freeze in a freezer bag or a disposable aluminum pan.
by: "girlfriends on the GO"
This dish really tastes great, but doesn't make a whole lot. It makes a very thin layer of food in the cake pan! You may need to double it.
2 C chicken, cubed and cooked
1 1/2 C uncooked elbow macaroni
2 C shredded cheddar cheese
1 can cream of mushroom soup
1 C milk
1 8oz can mushrooms, drained (optional)
1/4 tsp pepper
In a large bowl, combine chicken, macaroni, cheese, soup, milk, mushrooms, and pepper. If freezing, see directions below. Otherwise, pour into a greased 9 x 13 pan. Cover and bake at 350 for 60-65 mins or until macaroni is tender.
Freezing directions: May freeze in a freezer bag or a disposable aluminum pan.
Taco Braid (freezer)
Taco Braid
by: "girlfriends on the GO"
by: "girlfriends on the GO"
A great twist on your normal taco dish. (I'll be including a picture shortly.)
1 lb ground beef, browned and drained
1 pkg taco seasoning
12 Rhodes rolls, thawed (I'm sure you could use your homemade dough too)
1 15 oz can refried beans
2 C shredded cheese
Follow directions on taco seasoning packet to season ground beef. Roll out rolls together (after thawed and risen) into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then sprinkle with the shredded cheese. Use a pizza cutter (or knife) to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, see directions below. Otherwise, place on a cookie sheet and bake at 350 for 25-30 mins until bread is golden brown.
Freezing Directions: Wrap braid with plastic wrap and then aluminum foil. Freeze.
If you have questions about the crisscrossing, just ask! My mother-in-law had to explain it to me! And show me actually...
Sloppy Joes (freezer)
Sloppy Joes
by: "girlfriends on the GO"
So I know sloppy joes are easy, but this is the best recipe I've tried. The last one had way too much ketchup that I used almost an entire jar. But this stuff is sure nummy!
1 lb ground beef, browned
1 chopped onion
1/4 tsp garlic powder
1 12 oz jar chili sauce (yes this is an actual jar by the vinegar and stuff at wal-mart)
1/2 C brown sugar
2 Tbsp vinegar
2 Tbsp prepared mustard
1 16 oz can tomato sauce
1 pkg hamburger buns
Mix all ingredients together. Simmer for 15-20 mins. If freezing, see directions below. Otherwise, serve on buns.
Freezing directions: Freeze in a gallon-size freezer bag. Include a package of hamburger buns (freeze in freezer bag as well).
by: "girlfriends on the GO"
So I know sloppy joes are easy, but this is the best recipe I've tried. The last one had way too much ketchup that I used almost an entire jar. But this stuff is sure nummy!
1 lb ground beef, browned
1 chopped onion
1/4 tsp garlic powder
1 12 oz jar chili sauce (yes this is an actual jar by the vinegar and stuff at wal-mart)
1/2 C brown sugar
2 Tbsp vinegar
2 Tbsp prepared mustard
1 16 oz can tomato sauce
1 pkg hamburger buns
Mix all ingredients together. Simmer for 15-20 mins. If freezing, see directions below. Otherwise, serve on buns.
Freezing directions: Freeze in a gallon-size freezer bag. Include a package of hamburger buns (freeze in freezer bag as well).
Porcupine Meatballs (Freezer)
Porcupine Meatballs
by: "girlfriends on the GO"
Such an easy and delicious dish...and so scrumptious! Using an ice cream scoop makes fantastic meatballs!
1 1/2 lbs extra lean ground beef
1/2 C uncooked rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, chopped onions
1 can tomato soup
1 Tbsp Worchestershire sauce
Combine ground beef, rice, salts, pepper, and onions. Mix well. Place in a 9 x 13 pan. Mix together W sauce and tomato soup and pour over meatballs. If freezing, see directions below. Otherwise, cover and bake at 350 for 1-1 1/2 hours until rice is tender. Turn meatballs halfway through cooking.
Freezing Directions: Place in a disposable aluminum pan. Cover with foil.
by: "girlfriends on the GO"
Such an easy and delicious dish...and so scrumptious! Using an ice cream scoop makes fantastic meatballs!
1 1/2 lbs extra lean ground beef
1/2 C uncooked rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, chopped onions
1 can tomato soup
1 Tbsp Worchestershire sauce
Combine ground beef, rice, salts, pepper, and onions. Mix well. Place in a 9 x 13 pan. Mix together W sauce and tomato soup and pour over meatballs. If freezing, see directions below. Otherwise, cover and bake at 350 for 1-1 1/2 hours until rice is tender. Turn meatballs halfway through cooking.
Freezing Directions: Place in a disposable aluminum pan. Cover with foil.
Tuesday, May 19, 2009
Freezer Choc Chip Cookies
Slice and Bake Chocolate Chip Cookies
by: "More Make a Mix Cookery" by Karine Eliason
The recipe makes 4 logsthat when baked yields 3 dozen cookies.
30 min/20 min prep
2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)
Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.
Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.
by: "More Make a Mix Cookery" by Karine Eliason
The recipe makes 4 logsthat when baked yields 3 dozen cookies.
30 min/20 min prep
2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)
Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.
In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.
Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.
Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.
To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.
Sooo good muffins!
Cream Cheese Carrot Muffins
From: Brenda Miskin
This is such a great muffin mix, that really tastes more like pumpkin...even Jon liked it after he found the carrot specks in it! Makes 12 muffins.
Muffin Batter:
1 can (15 oz) sliced carrots, drained
1 3/4 C flour
1 C sugar
1 1/4 t baking soda
1/2 t EACH salt and cinnamon
1/8 t EACH allspice, cloves, and nutmeg
1 egg
1/3 C oil
Filling:
1 pkg (8oz) cream cheese, softened
1 egg
1/4 C sugar
Directions:
Blend carrots until smooth. Add remaining ingredients. (Not filling). Grease muffin cups. Fill 1/3 full.
In a small bowl beat the filling ingredients until smooth.
Drop tablespoon of filling into center of each muffin. Top with remaining muffin batter.
Bake at 350 degrees for 20-25 minutes.
From: Brenda Miskin
This is such a great muffin mix, that really tastes more like pumpkin...even Jon liked it after he found the carrot specks in it! Makes 12 muffins.
Muffin Batter:
1 can (15 oz) sliced carrots, drained
1 3/4 C flour
1 C sugar
1 1/4 t baking soda
1/2 t EACH salt and cinnamon
1/8 t EACH allspice, cloves, and nutmeg
1 egg
1/3 C oil
Filling:
1 pkg (8oz) cream cheese, softened
1 egg
1/4 C sugar
Directions:
Blend carrots until smooth. Add remaining ingredients. (Not filling). Grease muffin cups. Fill 1/3 full.
In a small bowl beat the filling ingredients until smooth.
Drop tablespoon of filling into center of each muffin. Top with remaining muffin batter.
Bake at 350 degrees for 20-25 minutes.
Subscribe to:
Comments (Atom)
