Chicken Pot Pie

 Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed

Directions:

1. Place pie crust in an ungreased 9-inch pie plate.
2. In 2-quart saucepan, melt butter over medium heat. 
3. Add onion; cook 2 minutes, stirring frequently, until tender. 
4. Stir in flour, salt, and pepper until well blended.
5. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
6. Stir in chicken and mixed vegetables until thoroughly combined. 
7. Remove from heat.
8. Spoon chicken mixture into crust-lined pie plate.
9. Place second crust over the chicken mixture. 
10. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
11. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
12. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
13. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
14. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
15. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.

Baked Cream Cheese Spaghetti Casserole

 

Ingredients:

1 lb. spaghetti, cooked and drained

1 T. olive oil

1 lb. ground beef, or turkey

1 small onion, diced

3 cloves garlic, minced

1 14.5-oz. can diced tomatoes

1 15-oz. can tomato sauce

1 T. Italian Seasoning

1 t. salt

½ t. pepper

8 oz. cream cheese, softened

½ c. sour cream

1½ c. mozzarella, shredded

½ c. Parmesan cheese, shredded

½ c. cheddar cheese, shredded

fresh parsley leaves, chopped (optional)

Directions:

1. Cook spaghetti according to package directions.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. 
3. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. 
4. Add the ground beef (or turkey), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. 
5. Drain any excess fat.
6. To the cooked meat, add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine. 
7. Simmer for 10-15 minutes on low heat, allowing the sauce to thicken and the flavors to meld. 
8. Remove from heat.
9. In a large mixing bowl, combine the softened cream cheese and sour cream. 
10. Mix until smooth and creamy. If necessary, microwave the cream cheese for 20-30 seconds to soften it more easily. Set aside.
11. Add the cooked spaghetti to the skillet with the meat sauce, stirring to combine. 
12. Then, gently fold in the cream cheese mixture, ensuring the pasta is coated evenly with the creamy sauce.
13. Transfer the pasta mixture into a greased 9x13-inch casserole dish. 
14. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. If using, add the shredded cheddar cheese for extra flavor and a golden topping.
15. Preheat your oven to 350°F (175°C). 
16. Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
17. Remove the casserole from the oven and let it cool for 5 minutes before serving. 
18. Garnish with fresh parsley if desired.

TIP: Corn On The Cob In The Microwave

Cooking corn on the cob in the microwave is very easy.  

Place one ear in the microwave for 3 to 4 minutes.  Two ears can be cooked for 5½ to 6 minutes.

Remove the corn from the microwave and place on a cutting board.

Cut off approximately ½-inch from the stem end.  

Now you can easily remove the cob from the husk.  You may need to give it a shake or two.  The best part is, there is usually very little silk that needs to be removed.

Ham and Cheese Hashbrown Casserole

 

Ingredients:

1 bag (30 oz) frozen hash browns, thawed
2 c. cooked ham, diced
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 small onion, finely chopped
¼ c. butter, melted
1 can (10.5 oz) cream of chicken soup
½ c. sour cream
1 t. garlic powder
½ t. onion powder
Salt and pepper to taste
½ c. crushed cornflakes or breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 350°F (175°C) 
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the thawed hash browns, diced ham, cheddar cheese, mozzarella cheese, chopped onion, melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. 
4. Stir until everything is evenly mixed.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. If desired, sprinkle crushed cornflakes or breadcrumbs evenly on top of the casserole for a crispy finish.
7. Cover with foil and bake for 30 minutes. 
8. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Sugar Cookie Cheesecake Bars

Ingredients:

16.5 ounce tube of sugar cookie dough, or homemade

1 egg

1 T. vanilla extract

8 oz. cream cheese, at room temperature

Directions:

1. Preheat oven to 350° F
2. Prepare baking dish with non-stick spray
3. In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. 
4. Press half of the sugar cookie dough to the bottom of the baking dish for the crust.
5. Pour the cream cheesecake mixture over the sugar cookie crust
6. Using the remaining sugar cookie dough, create flattened chunks of dough and place them evenly over the top of the cheesecake mixture.
7. Bake for 30 minutes or just until the sugar cookie shows a golden color.
8. Let cool for at least an hour. 
9. Cut into squares once cooled and serve!
10. Refrigerate any leftovers.

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours

Oatmeal Raisin Cookies

Instructions:

1 c. unsalted butter, softened to room temperature

1 c. packed light or dark brown sugar

¼ c. granulated sugar

2 large eggs

2 t. pure vanilla extract

1 T. unsulphured or dark molasses (do not use blackstrap)

1⅔ c. all-purpose flour

1 t. baking soda

1½ t. ground cinnamon

½ t. salt

3 c. old-fashioned whole rolled oats

1 c. raisins

½ c. chopped toasted walnuts, optional

Directions:

1. Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
2. Add the eggs and mix on high until combined, about 1 minute. 
3. Scrape down the sides and bottom of the bowl as needed. 
4. Add the vanilla and molasses and mix on high until combined. Set aside.
5. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. 
6. Add to the wet ingredients and mix on low until combined. 
7. Beat in the oats, raisins, and walnuts (if using) on low speed. 
8. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
9. Preheat oven to 350°F (177°C). 
10. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
11. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. 
12. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. 
13. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Apple Pie Spice

Instructions:

4 T. ground cinnamon

1½ t. ground nutmeg

½ t. ground allspice

1 t. ground ginger

1½ t. ground cardamom

Directions:

1. Combine spices in a small bowl, mix well to combine. 
2. Store in a small jar or spice container.

Ham and Cheese Pasta Bake

 

Ingredients:

12 oz. fusilli pasta

Salt for pasta water

4 T. butter

2 cloves garlic, minced

4 T. flour

2½ c. milk

½ c. heavy whipping cream

1 c. water

¼ t. ground nutmeg

1 t. ground black pepper

1 t. Italian seasoning or a mix of dried oregano, thyme, and basil

½ t. salt

1 c. shredded or grated Parmesan cheese

1 c. shredded mozzarella cheese

10 oz ham, diced (about 2 cups)

¼ c. chopped fresh parsley

¼ c. chopped fresh green onion greens or chives

Directions:

1. Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients.
2. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. 
3. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes.
4. Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. 
5. Add the minced garlic. Let the garlic sizzle for a few seconds. 
6. Add the flour and whisk so that any lumps are dissolved. 
7. Let the roux (flour and butter) bubble and cook for a minute or two.
8. Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. 
9. Increase the heat to medium high. 
10. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning.
11. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce.
12. Add ½ teaspoon of salt.
13. Stir in 1 cup of water (can use pasta cooking water if you want).
14. Preheat the oven to 400°F.
15. Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
16. Transfer the pasta mixture to an oven-proof casserole dish. 
17. Sprinkle the top with the remaining cheese. 
18. Bake uncovered in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

Breakfast Wraps

 

Ingredients:

4 eggs
6 oz. breakfast sausage
1 c. hashbrowns
½ c. cheddar cheese, shredded
2 9-inch flour tortillas.

Directions:

1. Scramble eggs and cook until fully set.
2. Brown sausage and crumble while cooking.
3. Brown hashbrowns in pan with the sausage.
4. Divide the eggs, sausage and hashbrowns between the tortillas.
5. Sprinkle with cheese and roll up wraps.

Pumpkin Pie

Ingredients:

1 (9-inch) unbaked deep-dish pie crust

¾ c. white sugar 

1 t. ground cinnamon 

½ t. salt

½ t. ground ginger

¼ t. ground cloves

2 large eggs

1 (15-oz.) can Libby's 100% Pure Pumpkin

1 (12-oz.) can Nestle Carnation Evaporated Milk

Directions:

1. Preheat the oven to 425° F (220° C).
2. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. Beat eggs lightly in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk. 
6. Pour into pie shell.
7. Bake in the preheated oven for 15 minutes. 
8. Reduce temperature to 350° F (175° C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. 
9. Remove from the oven and set on a wire rack to cool to room temperature.
10. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

Egg Roll in a Bowl

 

Ingredients:

1 lb. ground sausage, chicken, turkey or beef
7 c. of Coleslaw mix
2 T. low sodium soy sauce
1 T. ginger
1 t. garlic powder
½ c. green onions

Directions:

1. Cook meat, stirring and crumbling until cooked through. 
2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 
3. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.