Hi Ho Chicken Casserole

4 Cups Chicken
2-3 Cups cooked broccoli
16 oz. sour cream
26 oz. cream of chicken
1 Cup margarine
1/2 lb. Ritz Crackers ( Crushed in plastic bag)
3 TBSP poppy seeds


Heat oven @ 325 F. Grease 9X13 pan. Boil chicken until cooked. Cut into bite sized pieces. Combine sour cream and cream of chicken. Add chicken and broccoli to mixture, stirring well.

In separate bowl, melt margarine and pour over cracker crumbs. Mix together and add poppy seeds.

Spread chicken mixture in 9X13 pan. Sprinkle cracker mixture over the top. Bake for 30-35 min.

Serves 8 people.

My Mom's favorite! ;)

Judee's Breakfast Casserole

8 slices french bread
2 Cups cheddar cheese grated
1 lb. (Jimmy Dean Original) sausage, browned
4 eggs, beaten
2 1/4 Cup milk
3/4 Tsp dry mustard
1 can cream of mushroom soup diluted with 1/2 Cup milk


Layer 9X13 casserole dish with french bread, grated cheese, and browned sausage. In a separate bowl, mix eggs with 2 1/4 C. milk and dry mustard. Pour over top of bread in casserole dish.

Cover with foil; refrigerate over night.

Before baking, cover casserole with one can of cream of mushroom soup mixture. (Remember to mix the soup with 1/2 c. milk.)

Bake @ 300 F for 1 1/2 hours. (Sometimes it bubbles over, so I put a cookie sheet underneath it on bottom rack.) Cool for 5 minutes. Serve in squares.

BTW~ THIS IS MY ABSOLUTE FAVORITE BREAKFAST RECIPE! WE ENJOY THIS EVERY CHRISTMAS MORNING.

Pasta Fagioli Soup

2 cans (141/2 oz. each) reduced-sodium beef broth
1 can (15 oz.) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise & sliced
1 TBSP olive oil
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 Cup uncooked small shell pasta
1/2 Cup grated Romano cheese


Combine broth,beans,tomatoes with juice, zucchini, oil, garlic,basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.

Stir in pasta. Cover; cook 1 hour or until pasta is tender.

Serve soup with cheese. Garnish with fresh basil if desired. (Really yummy with bread sticks.)

Makes 5 to 6 servings.

Halibut Steak

2 Tbs butter
2 Tbs brown sugar
2 cloves garlic, minced
1 Tbs lemon juice
2 Tsp soy sauce
1/2 Tsp ground black pepper
1 pound halibut steaks

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Cook over medium heat until the sugar dissolves. Coat the halibut with sauce, and place on the grill. Grill for 5 minutes on each side, basting frequently, or until fish flakes easily with a fork.

Steak Marinade

Ingredients:
2 beef sirloin steaks, 16 oz each
2 tbs teriyaki sauce
1/4 c dark beer (we use either coke/dr. pepper/apple juice)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tbs brown sugar

Poke holes all over the steaks with a fork and put them in a baking dish. Combine sugar, teriyaki sauce, and beer (or coke/dr. pepper/apple juice) and pour sauce over steaks. Marinate for 30+ minutes. Sprinkle with half the salt, pepper, and garlic powder and set aside for an additional 10 minutes. Grill.

Bite Size Carmel Apples

You will need:
4-inch lollipop sticks (wooden skewers can be cut down instead)
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch/peanut butter chocolate chips or caramel
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups (optional)

First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Melt the chips according to the package directions, or melt the caramel. Dip and swirl the mini apples in melted chips, then roll the apples in nuts, sprinkles, nonpareils or coconut, if desired. Place the mini apples in paper candy cups to set. Or you can just put them on some waxed paper to dry.

Easy Chicken Bake (Lion House)

Salt
Garlic Salt
Paprika
6 Chicken Breasts
1 can (10 1/2 oz) cream of mushroom soup
1 c cream, or 3/4 c evaporated milk
Chopped parsley

Mix salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1 1/2 hours. Makes 6 servings. You can also bake in a crock-pot for 4-6 hours on low adding parsley when completed.

Beef Stroganoff

1 lb hamburger beef
1 packet slow cooker stroganoff seasoning
1 c sliced mushrooms (or cream of mushroom soup)
1 c sour cream
1 cup water (or as directed on seasoning packet)

Combine the beef, stroganoff seasoning, mushrooms, and water in a crockpot. Stir untilt he seasoning is dissolved. Cook on low for 8 hours. Immediately before serving, stir in sour cream. Serve with egg noodles.

Fettuccine Alfredo

24 oz dry fettuccini pasta
1 c butter
3/4 pint heavy cream
Salt and pepper (to taste)
1 dash garlic salt
3/4 c grated Romano cheese
1/2 c grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8-10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper, and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the past so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Snicker Salad

1 large box vanilla instant pudding
1 8 oz cool whip
Mix together.

Add:
2 green apples (chopped)
1 bag of mini snickers (chopped)
1 banana (chopped)
Mix together and enjoy!!!

German Chocolate Cake

1 (18.25 ounce) pkg butter cake mix
1 (3.5 ounce) pkg instant vanilla pudding mix
1/3 c unsweetened cocoa powder
1 c buttermilk
1/3 c vegetable oil
3 eggs
1 can (12 fl oz) evaporated milk
1 c white sugar
1 c chopped pecans
1 Tsp vanilla extract
3 egg yolks
1 c flaked coconut

Directions:
Preheat oven to 350. Grease and flour 3 8-in round cake pans. Combine cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans. Bake for 20-25 minutes or until the cakes test done. Set cake aside to cool. In a medium sized sauce pan, mix evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

Lemonade Ice Cream Cake

Crust:
Crush enough pecan Sandie's cookies to cover a 9X13 pan and place crumbs in pan. (No need to butter or bake, just line the bottom of the pan)

Take one carton of Vanilla ice cream (1/2 gallon) and 1/2 can of pink lemonade concentrate and mix together.

Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to set.

Carmel Brownies

1 German Chocolate Cake Mix
3/4 C melted margarine
1/3 c canned milk
1 pkg (12-14 oz) caramels
1/2 c canned milk
1 pkg milk chocolate chips

Mix dry cake mix, melted margarine, 1/3 c canned milk with fork. Put half of mixture in a greased 9X13 pan. Cook for 9 minutes in a 350 oven.

While cake is cooking remove plastic from caramels and put caramels in 1/2 c canned milk and put in microwave for 2-3 minutes until caramels are melted stirring often.

After cake is done sprinkle 1/2 pkg of chocolate chips on cake while still hot. Put melted caramels evenly on top of chocolate chips, then dab rest of cake mix on top. Sprinkle remainder of chocolate chips on top. Bake again for 20 minutes

7-up Rasberry Drink

3 pkgs frozen raspberries
3 Liter's 7-up/Sprite
Ice

Mix together and enjoy!!!

Lime Slush

1 Can of limeade
3 cups of sugar
8 cups of water
Juice of 6 limes

Freeze, let thaw for 1 hour, serve with Sprite/7-up.

Funeral Potatoes

1 (32 oz) bag frozen hash browns
1 (24 oz) bag frozen hash browns with onions and red pepper
1 sq. melted butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c medium sharp cheese, shredded
1/3 c chopped green onion
1 pt sour cream
1 c crushed corn flakes
2 Tbsp butter, melted

Mix softened butter, soups, sour cream, and onion together and stir well. Add mixture to potatoes, then mix in grated cheese. Put in a 9X13 inch casserole dish and grate a little cheese on top. Sprinkle with the 1 cup corn flakes and 2 Tbsp melted butter mixture. Bake at 350 for 45 minutes. Serves 12-15 people.

Mango Pulled Pork

2 1/2 - 3 lb pork loin roast
1 jar mango salsa
1 can coke
1/2 cup brown sugar
1 pkg tortillas
Grated cheddar cheese
Sour cream
Tomatoes

Mix ingredients in crock-pot and cook 4-5 hours checking and breaking a part roast as it cooks. When completed place pork on top of tortilla, adding desired toppings: cheese, sour cream, tomatoes, etc.

Bean Dip

1 can hominy corn
1 jar salsa - we use mild
1 cube cream cheese
1 can chili (beans or no beans added)

Place all ingredients in crock pot and cook on high for 1-2 hours. Serve with tortilla chips.

Meatballs

1 Bag Meatballs (I usually buy one from Costco or Sam's)
1 Jar Grape Jelly
1/2 - 1 C Ketchup
1 can sauerkraut

Mix ingredients together in Crock Pot. Cook on high for 3-4 hours. Delicious!!!

Layered Chicken Enchilada Casserole

4 (boneless) chicken tenders cooked and cut
1 jar salsa
2 can mild enchilada sauce
Grated cheese
1 pkg corn or flour tortillas
Sour cream and picante salsa

Begin with one layer of enchilada sauce on bottom of 9X13 pan. Add tortillas in another layer. Add chicken, enchilada sauce, sour cream and picante salsa mixture, cheese. Then add another layer of tortillas. Repeat layers until ending with enchilada sauce on top. Bake at 425 for 20 minutes with covered foil. Remove foil, add cheese and bake an additional 5 minutes until melted.

Chicken Enchilada Casserole

2 cups chopped cooked chicken
2 cans cream of chicken soup
1 (4 oz) can green chiles
1/2 onion, chopped
1 lb cheddar or jack cheese, grated
1 pt. sour cream
3 Tbsp butter or margarine
12 flour tortillas

Heat oven to 350. Grease 9X13 pan. In medium bowl, combine sour cream, soup, and chiles. Mix well. Spoon large spoonful of mixture down each center of tortilla. Add chicken, onions, and cheese. Roll up; place in greased pan. Spoon any remaining sour cream mixture over tortilla. Cover with foil. Bake at 350 for 25-30 minutes. Sprinkle with reserved cheese. Return to oven and bake 5 more minutes.

Fast and Easy Lasagna

1 lb ground beef
3/4 c water
1 jar Ragu
1 Tsp salt
8 Oz pkg lasagna (oven bake)
16 oz cottage cheese
12 oz Mozzarella cheese, grated
Parmesan cheese

Brown and drain ground beef. Combine Ragu, water, salt, and ground beef and bring to a boil. In 9X13 inch dish, layer sauce, uncooked lasagna, cottage cheese, mozzarella cheese, and parmesan cheese. Repeat layers, ending with sauce and cheese on top. Cover with foil and bake at 375 for 1 hour. Let stand 5-10 minutes before cutting into squares.

Sloppy Joe's

1 1/2 lb ground beef
1 can tomato soup
1 small can tomato sauce
1 Tbs mustard
2 Tbsp cider vinegar
1/8 c brown sugar
1/4 Tsp celery salt
1/2 Tsp minced onion
1/2 Tsp garlic salt
Salt and Pepper

Brown Hamburger. Add soup, sauce, mustard, vinegar, brown sugar (we add more to make the Sloppy Joe's sweeter), and spices. Simmer for 15 minutes until thick.

Taco Soup

1 lb ground beef
1 pkg mild taco seasoning mix
1 (16 oz) can corn
1 (16 oz) can kidney beans, drained and rinsed
1 (16 oz) can pinto beans, drained and rinsed
1 (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 can chili (with beans or no beans)
grated cheese
sour cream (optional)

Brown ground beef in heavy saucepan; drain. Place in a crock-pot: Taco seasoning, ground beef, corn, chili, kidney beans, pinto beans, stewed tomatoes, and tomato sauce. Simmer 3-4 hours. Serve with tortilla chips, cheese, and sour cream.

Turtle Bars

48 caramels, unwrapped
7 1/2 Tbs evaporated milk
1 1/2 C four
1 1/2 C quick-cooking oatmeal
1/3 Tsp salt
2/3 Tsp baking soda
1 1/8 C brown sugar
1/18 C butter or margarine, melted
1 C chocolate chips
Nuts (optional)

Melt caramels with evaporated milk in double boiler or in microwave. Set aside.
Combine flour, oatmeal, salt, baking soda, brown sugar, and melted butter until well-blended. Put half of this mixture into 9X13 baking pan. Bake at 350 for 10 minutes.
Sprinkle chocolate chips over baked mixture. Chopped nuts may be sprinkled if desired. Pour melted caramel mixture over chocolate chips. Sprinkle remaining flour mixture over top. Bake 15 minutes at 350. Cut into bars.

Strawberry Cream Trifle

1 package angel food cake
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1/2 Tsp lemon juice
3 containers (8 oz each) blended strawberry yogurt (I have used lemon and vanilla)
1 pkg. (3-4 oz) instant cheesecake pudding and pie filling (I have used lemon and vanilla)
1 container (8 oz) frozen whipped topping, thawed, divided (I add a little bit of strawberry jello to the whipped topping to add a strawberry flavor)
1 pkg. cream cheese - thawed

Prepare Angel food cake as instructions listed from the manufacture. I place mine in the fridge/freezer for coldness before preparing.
Cut cake into 1-in cubes using color coated break knife, set aside. Cut and rinse strawberries - set aside. Set aside 1/4 cup strawberries for garnish.
Add lemon juice and frozen sliced strawberries in syrup together - set aside.
Mix yogurt, pudding and cream cheese - set aside.
To assemble trifle, place 1/3 of the pound cake cubes in bottom of trifle bowl. Top cake with 1/3 strawberry mixture, strawberries, yogurt mixture, whipped topping - spreading evenly each layer. Repeat layers as many times as possible ending with whipped topping.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using small spreader. Place remaining strawberries in center of trifle.
Makes 12 servings.

Rollo Cookies

1 box chocolate cake mix (I use regular chocolate not devils food or anything)
1/3 C oil
2 eggs
4 Rollo sticks (32 pieces)
3 regular size Hershey bars (not king size because the squares are too big)

Mix cake mix, eggs, oils either by hand or mixer - will be very think
Roll into 1 inch balls then wrap around each Rollo pieces and reroll
Bake at 350 for 8-10 minutes on ungreased cookie sheet. Pull out and place Hershey square on center of each cookie and place back in over for 30 seconds.
Use a knife and spread the chocolate around on top. Delicious warm. If you want to take them somewhere, make the day before or put the cookies in the freezer/fridge for a bit. They chocolate on top takes hours to reset at room temperature.
Makes 32 cookies.

Green Bean Casserole

1 1/3 lbs potatoes (about 4 medium)
Milk
Butter
Thinly sliced onion
1 C frozen green bean or 1 Can
2-4 slices processed American cheese slices or shredded casserole cheese
1/2 lb ground beef
Paprika
Breadcrumbs (optional)
Tomato Soup

Peel the potatoes and cut into chunks. Start them in boiling water. Meanwhile, start green beans boiling and brown ground beef. Once completed at Tomato Soup. Slice onions and spray casserole dish with non-stick coating. Place the browned ground beef/Tomato Soup mixture in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions. Add green beans next, and repeat cheese and onion layers. Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 Tbs butter and add sour cream instead of milk until the consistency is right. Spread mashed potatoes over top of casserole. Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika. Bake about 20-30 minutes at 400 until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refrigerated and/or frozen, and baked later.

Apple-Cinnamon Pork Roast

1 2 1/2 to 3 lb boneless pork-loin roast
1 Tsp dried thyme
1/2 Tsp kosher salt
1/4 Tsp Black Pepper
1 Tbs vegetable oil
1 medium sweet onion, cut into thin wedges
1/2 c apple cider or apple juice
2 janagold or McIntosh apples, cored and thinly sliced
1 Tbs lemon juice
1/2 Tsp ground cinnamon
1 bag (16 oz) coleslaw mix

Directions:
If the roast won't fit in your 4-5 quart slow cooker (it was a little big for ours), trim it and save the pieces for stir-fry later in the week. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.

Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider - we prefer cider because it has a bit more fiber. Cover and cook on high for 2 - 2 1/2 hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables. Makes 6-8 servings.

Zucchini Bread

Ingredients for one loaf:
3 eggs
1 c oil
2 c sugar
2 c peeled and grated zucchini
3 Tsp vanilla
2 Tsp cinnamon
1/2 c nuts
3 c flour
1 Tsp baking soda
1 Tsp salt
1/4 Tsp baking powder

Directions:
Stir together eggs, oil, sugar, zucchini. Sift together flour, soda, salt, cinnamon, and baking powder. Add to zucchini mixture. Stir in vanilla and nuts. Bake at 325 degrees for 1 hour. You may need 15 minutes more. Cool completely before freezing. Makes 2 loaves.

White Bread

Ingredients for a 2-lb loaf:
1 1/2 c water
4 1/4 c bread flour
3 Tbs sugar
2 Tbs dry milk
1 1/2 Tsp salt
2 Tbs butter
2 Tsp active dry yeast

Directions:
Select Basic Setting. Add ingredients to the pan according to the manufacturer's instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Soft Carmel Popcorn

A Holiday Favorite

1 lb Brown Sugar
1 c Light Karo
1 Sq Margarine or Butter
- Boil and Add
1 Can Eagle Brand Milk

Stir constantly to a firm soft ball stage (about 1/2 hour)
Pour into 1- 1/2 Gallon of warm popcorn
Add nuts (optional)
Spread out and cool

Pulled Pork

Pork shoulder roast, about 4 pounds (I buy the big one from Costco or Sam's, it is shaped as a roll)
1 1/2 c water (estimate)
1-2 bottles (16 oz) BBQ sauce (I use the Famous Dave's Rich and Sassy)
1 bottle brown sugar BBQ sauce
Brown sugar to taste
Chopped Onion (optional)

Add pork and water, cover and cook on LOW for 8-10 hours or 4-5 hours on HIGH heat setting (I cook it overnight in a roaster). chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add BBQ sauce and chopped onion (optional) and brown sugar. Cover and cook on LOW for 4-6 hours longer. Stir occasionally.

Honey Whole Wheat Bread

1 1/8 c warm water at 110F
3 Tbs honey
1/3 Tsp salt
1 1/2 c whole-wheat flour
1 1/2 c bread flour
2 Tbs vegetable oil
1 1/2 Tsp active dry yeast

Directions:
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Holiday Mint Fudge

1 7 oz jar mashmallow creme
1 1/2 cups sugar
2/3 c evaporated milk
1/4 c butter or margarine
1 12 oz package (2 cups) semi-sweet chocolate morsels (I use milk chocolate)
1 tsp vanilla
1 c Keebler Fudge Shoppe Merry Mint Patties, chopped

Line an 8X8 inch pan with aluminum foil, extending foil over ends of pan. Lightly coat with nonstick cooking spray. Set aside. In a heavy 3-quart saucepan, combine the marshmallow creme, sugar, evaporated milk, and butter. Cook stirring constantly, over medium heat until mixture comes to a full boil. Reduce heat to medium-low. Gently boil for 4 minutes, stirring constantly, remove from heat. Stir in chocolate morsels and vanilla until melted. Fold in Keebler Fudge Shoppe Merry Mint Patties. Spread in prepared pan. Cool. Refrigerate until firm. Cut into squares. Serve at room temperature.

Amish Friendship Bread

A Holiday Favorite

Day 1:
Make Batter - To the batter with non-metal bowl, add the following ingredients and mix well with a non-metal spoon:
2 Cups Flour
1 Cup Sugar
1 Tsp Salt
1 Tsp Baking Soda
1 Large Box instant vanilla pudding
1 Tsp Baking powder
2 Tsp Cinnamon
1 Tsp Vanilla
1 Cup oil
1 Cup milk
3 eggs
Optional: Add 1 Cup chopped nuts, raising, or craisins

After mixing ingredients, put batter inside large zip lock bag to store for 10 days.

Day 2: Mush the bag (squeeze the bag around a little to mix)
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Into the bag, add 1 Cup flour, 1 Cup sugar, and 1 Cup of milk. Mush the bag
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Add all same amounts of ingredients as what is listed on Day 1 in a non-metal bowl. Mix with a non-metal spoon. Make cinnamon and sugar mixture: 2 Tbs. Sugar mixed with 2 Tsp. Cinnamon.

Preheat oven to 325 degrees. Grease 4 bread pans or two Bundt pans and sprinkle with sugar and cinnamon mixture. Pour batter into pans and sprinkle more cinnamon on the top. Bake one hour. Let stand for 10 minutes before removing from pans.

Dont's

Do not use a metal spoon or metal bowl for mixing
Do not refrigerate
When air gets into the bag and it is too fluffy, let the air our. It is normal for the batter to rise, bubble, and ferment.