TATER TOT CASSEROLE

I grew up eating this with the veggies listed, but feel free to substitute
with carrots, peas, etc.

1 lb. ground beef
1 can green beans, drained
1 can corn, drained
1 (16 oz) ctn. sour cream
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1 (6 oz) can french fried onions (optional)
1 pkg. frozen potato rounds or tater tots
salt and pepper to taste

Preheat oven to 350 and spray a 9 X 13 baking dish with cooking spray. Brown hamburger in a large skillet, draining the fat when done. Add beans, corn, sour cream, and soup. Season with salt and pepper if desired. Pour into prepared dish. Top with shredded cheese, then onions (if desired), and top all with tater tots. Bake for 40 minutes or until tots are browned and casserole is bubbly.

TROPICAL LIME OAT BARS

So summery and so good!

3/4 c. sugar

1/2 c. butter, softened

2 c. oatmeal, uncooked

1 1/4 c. flour

1/2 tsp. salt

1 14 oz. can sweetened condensed milk

1/2 c. sour cream

2 tsp. finely grated lime peel

1/2 c. fresh lime juice

1/2 c. shredded coconut

3/4 c. macadamia nuts, chopped fine

Preheat oven to 350. Lightly spray bottom and sides of a 9 X 13 baking pan with cooking spray. In a large bowl, beat sugar and butter with electric mixer until creamy. Combine oats, flour and salt and add to creamed mixture. Mix until crumbly. Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of pan. Bake 10 minutes or until light golden brown. Transfer to cooling rack. In same bowl, combine sweetened condensed milk, sour cream, lime peel and lime juice. Mix well. Carefully pour evenly over the hot crust. Combine reserved oat mixture, coconut and nuts. Mix well and sprinkle evenly over filling, patting lightly. Bake 30 to 35 minutes, or until topping is light golden brown. Cool completely before cutting into bars. Store covered in the fridge.

PIZZA STROMBOLI

A stromboli is basically a pizza rolled up. It tastes just as wonderful, but is a different way to serve it. Besides being a yummy dinner, this recipe is also great for an easy lunch or an after school snack. When I made this for my family, 5 out of 5 liked it!

Yield: 2 Pizza Stromboli

2 loaves (2 pounds) frozen bread or pizza dough, thawed (I used Rhode's dough loaves)
3 egg yolks (reserve egg whites)
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon oregano
4-5 cups shredded mozzarella cheese
Pizza toppings (optional): 16 ounces sliced pepperoni, 4-ounce cans of mushrooms, diced green pepper, olives, bacon bits, browned Italian sausage, pineapple tidbits, whatever you like on your pizza!

On a greased counter top, roll out dough into two large 10 x 15-inch rectangles. Pick up dough by folding it over your forearm, then place dough on two separate foil-lined cookie sheets.

In a bowl, combine egg yolks, Parmesan cheese, oil, and dried oregano. Brush this mixture in a thin layer over the dough. Sprinkle with pepperoni, cheese, mushrooms, pepper, olives etc. Roll up, jelly-roll style, then pinch the dough together at the ends to seal.

Turn the roll so that the seam side is down. With a knife, make slits every 2 inches along the top of the dough. Brush top with egg whites, then sprinkle with sesame seeds or parmesan cheese.

Wrap one loaf with plastic wrap, label it (“350ºF for 35 minutes”), and freeze it. Bake the other loaf at 350ºF for 25 to 30 minutes or until golden brown. Warm pizza sauce and serve with the sliced loaf.

To serve: Bake at 350ºF for 35 minutes and serve warm with pizza sauce. (Sauce can be frozen and placed next to the pizza loaf.)

I used store-bought sauce but here is a quick recipe:

PIZZA SAUCE

Yield: 1 cup

1 (8 oz) can tomato sauce
1 Tablespoon oregano
1 teaspoon minced garlic.

Mix the oregano and garlic into the tomato sauce and serve warm.

MOM'S CALICO BEANS

1 large can pork and beans
1 can kidney beans, drained
1 can yellow butter beans, drained
1 can green lima beans, drained
1/2 lb. bacon, chopped
1 1/2 lbs. hamburger
1 onion, chopped
2 T. brown sugar
2 T. molasses
1/2 c. tomato sauce
2 T. apple cider vinegar
1 tsp. chili powder
1/2 tsp. horseradish
1 tsp. worcestershire sauce
salt and pepper to taste

Preheat oven to 350. Brown the bacon, hamburger, and onion. Drain some fat off. Add beans and remaining ingredients. Pour into a greased casserole dish and bake for 1 1/2 hours. These freeze well.

BLACK BOTTOM CUPCAKES

These versatile treats are perfect for a roadtrip or camping because

they don't need frosting! They also freeze well and taste even better the

next day.

Cupcakes:

3 c. flour

1/2 tsp. salt

2 tsp. soda

1/4 c. cocoa poweder OR

2 oz. baking chocolate, melted

2 c. sugar

2 c. water

2 T. vinegar

2 tsp. vanilla

2/3 c. oil

Filling:

1 8 oz. pkg. cream cheese, softened

1 egg

1/3 c. sugar

1/4 tsp. salt

6 oz. chocolate chips to top cupcakes

Preheat oven to 350. Sift dry ingredients together into a mixing bowl. Add water, vinegar, vanilla, and oil. (Add melted chocolate also if using instead of cocoa powder). In a seperate bowl, combine the filling ingredients and mix until smooth. Spray cupcake liners with cooking spray and fill 2/3 full with cupcake batter. Top with 2 tsp. filling and a sprinkle of chocolate chips. Bake for 20-25 minutes.

SUPREME PIZZA TORTILLAS

This is a quick fix meal from Taste of Home Magazine. Customize yours to your choice of pizza toppings.

1/2 lb. ground beef
1/2 lb. bulk pork sausage
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. thinly sliced mushrooms or drained, canned mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 lb. fully cooked ham, thinly sliced
8 flour tortillas (10 inches), room temperature
2 c. pizza sauce, divided
40 slices pepperoni
40 banana pepper rings
2 c. (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef, sausage, onion, green pepper, and fresh mushrooms over medium heat until meat is no longer pink; drain. Stir in canned mushrooms and olives; set aside.
Spread some pizza sauce on each tortilla. Place one slice of ham on each tortilla; top with about 1/2 cup beef mixture. Drizzle each with more pizza sauce. Layer with the pepperoni, banana pepper rings and cheese. Fold sides of tortillas over filling; secure with toothpicks.
Place in two 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 10-15 minutes or until cheese is melted. Warm the remaining pizza sauce; serve with wraps. Yield: 8 servings.

EASY BROWNIE TRIFLE

My cousin brought this to our annual family reunion and I thought
I had died and gone to heaven!
She laughed as she told me her recipe because it was so simple.
But isn't that the best kind? Simple and totally delish?! Jena, this is for you!

1 9 X 13 pan brownies
(use your favorite or try mine)
2 lg. boxes chocolate pudding + milk to make pudding
1 ctn. Cool Whip
(optional toppings: crumbled brownie, toffee chips, mint chocolate peices, peanut butter chips, etc) Doesn't need it but it is a fun addition.

Bake brownies and allow to cool. Cut into squares and remove from pan onto a wire rack. Allow brownies to dry out for app 4 hours. (No, really!) Return to the pan. Mix pudding according to pie filling directions. Pour over brownies. Allow to set for a few minutes before spreading Cool Whip over the top. Top with additional goodies if desired. Refrigerate until serving. Bring copies of the recipe because everyone will want it!

TEMPURA VEGETABLES

1 egg
2/3 c. water
1/2 c. flour
1/2 c. cornstarch
1 1/4 tsp. salt
1 tsp. baking powder
1 tsp. sugar
bite size assorted vegetables such as: carrots, onions, broccoli,
cauliflower, mushrooms, zucchini, green beans
oil for deep fat frying

Preheat oil to deep frying temperature (around 340-350). Mix egg and water together. Add dry ingredients and stir until smooth. Dip veggies in batter, then fry until golden brown. Drain on paper towels. Good dipped in ranch dressing.

MOR MOR CASSEROLE

This came from one of those old community cookbooks
that we love so much. My Mom and I put this together
quite often when needing a quick meal for the working crew!

1 lb. ground beef
1/2 c. chopped onion
1 large can tomato sauce + 1 T. chili powder OR
1 can enchilada sauce
+1 can water
1 can corn, drained
4 oz. egg noodles
1 c. shredded cheddar cheese

Preheat oven to 350. Cook egg noodles according to package directions, drain. Brown hamburger and onion together in a large pan. Drain off any fat. Add tomato sauce+chili powder or enchilada sauce (your choice). Add water and corn and stir until combined. Pour into a greased casserole dish. Sprinkle with cheese and
bake for 1 hour.

JUJU'S TORTILLA ROLL-UPS

When Juju was an outside-of-the-home working girl, she was always getting requests to bring these to her work potlucks. A great summer appetizer!

8 oz softened cream cheese
1 16 oz container sour cream
1 pkg dry ranch dressing mix
1 small can chopped olives
1 small can chopped jalapenos
thin deli meat (ham, turkey, or both)
grated cheddar cheese
1 pkg. large flour tortillas

Combine cream cheese and sour cream and blend until smooth. Add dry ranch mix, olives, jalapenos, and cheese. First spread tortilla with cream cheese mixture, then a couple slices of meat. Roll up tightly. Wrap in saran wrap or in a resealable container. Refrigerate overnight or at least 2 hours. Slice into rounds and serve on a plate.

PAULA DEEN'S LEMON BLOSSOMS

Cute little bite-size sweet-tarts!

1 pkg. yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze:

4 c. confectioners' sugar

1/3 c. fresh lemon juice

1 lemon, zested

3 T. vegetable oil

3 T. water

Preheat the oven to 350 degrees F. Spray miniature muffin tins well with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Allow to cool slightly and then turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in a container with a tight-fitting lid.

CHICKEN PASTA SALAD

12 oz. pasta shells
2 c. cooked, chopped chicken
2 c. coarsley chopped celery
2 c. red grapes, cut in half
2-3 green onions, diced
1 c. pineapple tidbits, drained (optional)
1 c. cashew halves
1 small bottle Kraft coleslaw dressing
1 c. mayonaisse
sprinkle of seasoning salt

Cook pasta until done in salted water. Drain and allow to cool slightly. Combine chicken, celery, grapes, green onions, pineapple, and cashews in a bowl. Combine the coleslaw dressing, mayo, and seasoning salt. Pour over salad. Refrigerate several hours.

NO-RISE BAKING POWDER BREADSTICKS

These are quick and easy when dinner is almost done
but it needs something warm and starchy to go with it!
Thanks to my friend Melanie for the recipe.

1/4 c. butter melted in 8x8 pan
2 tsp. sugar
2 tsp. baking powder
1 1/4 c. flour
1 tsp. salt
1/3 c. milk (might need a little more)
marinara sauce for dipping (optional)
sprinkle of parmesan cheese (optional)

Mix dry ingredients and add milk. Knead slightly. Roll into an 8 inch square. Cut dough in 1/2 strips. Dip in hot butter on both sides. Squish them in the pan if you need too. Sprinkle with parmesan if desired. Cook at 450 for app 15 minutes or until golden brown.

CHICKEN NACHO BAKE

I found this in Kraft's Food & Family Magazine. It is a nice alternative

when you want something not so good for you but are trying to be good! I used fat free sour cream and baked tortilla chips.

4 small boneless skinless chicken breast halves
1/2 c. chunky salsa
1/4 c.  sour cream
1/2 c. crushed tortilla chips
1/2 c. mexican style shredded cheese


Preheat the oven to 400ºF. Place chicken on a foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
Bake for 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through (165ºF).