Easy Ham and Swiss Pie

 Ingredients:

1 1/2 C. cubed fully cooked ham

1 C. shredded swiss cheese (4 oz.)

1/4 C. chopped green onion or chopped onion

1/2 C. Original Bisquick mix

1 C. Milk

1/4 t. salt, if desired

1/8 t. pepper

2 eggs

1 tomato, sliced

1 green bell pepper, cut into rings

Directions:

1. Heat oven to 400 degrees F.
2. Grease 9-inch pie plate.
3. Sprinkle ham, cheese, and onions in pie plate.
4. Stir Bisquick, milk, salt, pepper, and eggs until blended.
5. Pour into pie plate.
6. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
7. Cool 5 minutes.
8. Garnish with tomato and bell pepper.

Crustless Crab Quiche

 Ingredients:

8 oz. imitation crab meat, chopped

1 C. low-fat cheddar cheese, shredded

1 C. onion, chopped

4 large eggs

1 C. evaporated skim milk

1/2 t. salt

1/2 t. dry mustard

1/8 t. pepper

1 dash paprika

Directions:

1. Preheat oven to 400 degrees F. (375 degrees for glass pie plate)
2. Spray 9" pie plat with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

Easy Pizza Dough

Ingredients:

1 C. warm water (110 degrees F.)

2 1/4 t. Active Dry Yeast (1 packet)

1 t. granulated sugar

2 1/2 C. all-purpose flour

2 T. extra virgin olive oil

1 t. kosher salt

1/4 t. garlic powder

Directions:

1. Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached.
2. Mix gently then let sit until doubled in size, about 5 minutes. 
3. With mixer on low, add flour, olive oil, salt and garlic salt. 
4. Scrape sides of bowl and let mixer knead dough for 5 minutes. 
5. Dough should clean the sides of the bowl. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading. 
6. After 5 minutes of kneading, remove dough from mixing bowl with floured hands, and transfer to a floured countertop. 
7. Fold dough over itself a couple times then form into a round ball.
8. When ready, place dough onto a pizza pan, pressing or rolling to a 12 inch round, or larger for a more thin crust. 
9. Spoon pizza sauce of your choice over dough leaving a 1 inch border around edges. 
10. Top with shredded mozzarella cheese and toppings of your choice. 
11. Bake in a preheated oven at 400 degrees F. for 15 minutes, until crust is cooked through. 
12. Remove and let cool for 5 minutes before slicing.

Shepherd's Pie

 Ingredients:

3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered

1 t. salt 

8 T. (1 stick) butter, divided

1 medium onion, chopped (about 1 1/2 cups)

1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas

1 1/2 lbs. ground round beef

1/2 C. beef broth

1 t. Worcestershire sauce

Pepper and/or other seasonings of choice

Directions:

1. Boil the potatoes.
2. Preheat the oven to 400°F.
3. While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat. 
4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
7. Add ground beef to the pan with the onions and vegetables. 
8. Cook until no longer pink. 
9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
10. Season with salt and pepper.
11. Add the Worcestershire sauce and beef broth. 
12. Bring the broth to a simmer and reduce heat to low. 
13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
15. Mash, taste, and adjust seasonings with salt and pepper.
16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
17. Spread the mashed potatoes over the top of the ground beef mixture. 
18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
19. Place in oven and cook until browned and bubbling, about 30 minutes. 
20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Spaghetti Lasagna

 Ingredients:

1 lb. spaghetti

2 eggs, lightly beaten (divided)

1/2 C. finely grated Parmesan

2 T. extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 lb. ground beef

2 T. tomato paste

1 28 oz. can crushed tomatoes

1/4 t. dried oregano

3 C. ricotta

3 C. shredded mozzarella

2 T. chopped Italian parsley

Directions:

1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
2. Drain water then return the spaghetti to the pot. 
3. Add 1 egg and the Parmesan and toss to combine.
4. Meanwhile, make sauce. In a large pot over medium, heat olive oil. 
5. Add onion and cook until tender, about 5 minutes. 
6. Stir in garlic and cook until fragrant, about 30 seconds. 
7. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. 
8. Drain fat then return the pot to medium heat and stir in tomato paste. 
9. Cook for 1 minute, then add the crushed tomatoes and oregano. 
10. Season with salt and pepper and simmer for 10 minutes. 
11. Preheat oven to 350°.
12. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
13. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. 
14. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. 
15. Repeat once more. 
16. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. 
17. Garnish with parsley.

Stroganoff 57

 Ingredients:

1 pkg. egg noodles

1 lb. ground beef

1 small onion, chopped

1/2 c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 C. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

Note:  If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

City Chicken

Ingredients:

Pork butt
Seasoned bread crumbs
Flour
Vegetable oil/Crisco
Eggs
Wooden skewers with pointed ends (cut about 5-6" long)

Directions:

1. Cut pork into 1-1 1/2" chunks, then but on skewers.
2. First roll them in flour, then whisked egg, and finally bread crumbs.
3. Put vegetable oil in large frying pan and brown each one.  You may have to add more vegetable oil as you go.
4. Drain on dish with paper towel.
5. Put City Chicken in a rectangular casserole dish.
6. You can add a tiny bit of water or fat to the bottom.
7. Do not put them on top of one another.  
8. Cover with foil.
9. Cook at 350 degrees for one hour or until tender.
10. Uncover for about 10 minutes to get crisp.
11. Watch you don't burn them!

Tip:  You can use pork and veal or pork tenderloin.

Crockpot Beef Roast

Ingredients:

3 to 4 lbs. roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 C. water
1/2 C. ketchup
2 t. dijon mustard
1/2 t. garlic powder
1/2 c. red wine (optional)

Directions:

1. Place meat in slow cooker.
2. Sprinkle meat with salt and pepper.
3. Combine remaining ingredients; pour over meat.
4. Cover and cook on low 8 to 10 hours.

Honey Chile Shrimp

Ingredients:

3 T. olive oil
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 limes, 2 zested and juiced and 1 halved
3 green onions, chopped, whites and greens separated
1 mounded T. chile garlic paste
2 T. honey

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. When the oil is hot, add the shrimp and sprinkle with salt and pepper. 
3. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. 
4. Add the lime zest and the whites of the green onions. 
5. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. 
6. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
7. Transfer to a small platter and garnish with the green onion tops. 
8. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside. 

Total Time:  20 minutes

Serves 2 - 4

Potato and Canadian Bacon Slow Cooker Chowder

Ingredients:

2 C. potatoes, cut into 1/2-inch cubes

1 large carrot, diced

1 C. leek, chopped, white part only

1 medium garlic clove, minced

4 C. fat free chicken broth

½ C. pearl barley

¼ t. dried thyme, crushed

¼ t. black pepper

4 oz. Canadian-style bacon, cut into 1/4-inch pieces

bay leaf

½ C. fat free evaporated milk

2 fl oz fat free creamer,  such as fat-free half-and-half

Directions:

1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. 
2. Cover and cook on low for 6 hours or until vegetables and barley are tender.
3. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. 

Yields about 1 1/4 cups per serving.

Jumbo Shells with Cheese Filling

Ingredients:

12 oz. Jumbo Shell pasta

4 C. ricotta cheese

2 C. shredded mozzarella cheese

1/2 C. shaved Parmesan cheese

2 eggs

1 T. parsley, chopped

1/2 t. salt

1/4 t. ground black pepper

1/8 t. ground nutmeg

1-24 oz. jar pasta sauce

Directions:

1. Heat oven to 375 degrees.
2. Prepare pasta according to package directions, drain.
3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
4. In a 13x9x2-inch baking pan, spread 1/2 cup pasta sauce.
5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.
6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
8. Cover with foil; bake 35 minutes or until hot and bubbly.

Bacon and Egg Pie

Ingredients:

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 T. butter or margarine

6 eggs slightly beaten

1/3 C. milk

1/4 t. salt

1/4 t. pepper

3 oz. cream cheese, cubed

6 slices bacon, cooked and crumbled

Directions:

1. Separate biscuits.
2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
3. Bake as directed on package.
4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
5. Cook until eggs begin to set, stirring occasionally.
6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
7. Spoon into crust; sprinkle with bacon. 

Eggplant Nicoise

Ingredients:

2 medium eggplants

1 T. olive oil

1 C. chopped onions

1 C. chopped green bell pepper

2 garlic cloves, minced

5 oz. lean ground beef (10% or less fat)

3 C. canned whole Italian tomatoes (no salt added), chopped

6 large or 10 small black olives, pitted and chopped

1 1/2 t. minced fresh oregano leaves or 1/2 teaspoon dried

Freshly ground black pepper, to taste

1 T. + 1 t. freshly grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. 
2. Cut eggplants lengthwise into halves. 
3. With serrated spoon, scoop out eggplant pulp, leaving 1/2" shells. 
4. Chop pulp; set aside. 
5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
7. Remove from oven; set aside. Leave oven on. 
8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
14. Bake 15 minutes, until slightly crispy.
15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half

Makes 4 servings

Chicken & Rice Casserole

Ingredients:

3 C. cooked, cubed chicken

1 (18 oz.) jar Heinz HomeStyle Classic Chicken Gravy

3 C. cooked rice

1 1/2 C. shredded cheddar cheese, divided

3 C. frozen chopped broccoli, thawed

1/4 t. garlic powder

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Combine chicken, gravy, rice, 3/4 cup cheddar cheese, broccoli and garlic powder in a medium bowl.
3. Season with salt and pepper to taste and mix well.
4. Spread evenly in 9x13 baking dish.
5. Top with remaining 3/4 cup of cheddar cheese.
6. Bake 25-30 minutes until thoroughly cooked.

Prep Time:  10 minutes

Cook Time:  25-30 minutes

Serves: 6-8

Baja Fish Tacos

Ingredients:

White Sauce:

1 C. mayonnaise

1/4 C. milk

4 T. lemon juice

1 t. garlic salt

Fish Tacos:

Oil

2 pkg. Tempura Batter Mix

1 can beer

1 t. salt

1 t. garlic powder

24 oz. boneless cod, cut into 2-inch pieces

6 corn tortillas

2 C. shredded cabbage

2 limes

Directions:

For the sauce:

1. Mix all ingredients together and set aside.

For the fish:

1. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
2. Mix 1 of the packages of batter, but use 1/2 the required amount of water and use beer for the remaining amount instead.
3. Add the beer until the batter becomes almost like a heavy cream consistency.
4. Using the other package of batter, add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter.
5. Deep-fry for about 3 minutes, or until golden brown and cooked through.
6. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

Sour Cream Noodle Bake

Ingredients:

1 1/4 lb. ground beef
1 can (15 oz.) tomato sauce
1/2 t. salt
ground black pepper
8 oz. egg noodles
1/2 c. sour cream
1 1/4 c. small curd cottage cheese
1/2 c. sliced green onions
1 c. grated sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees
2. Brown ground beef in a large skillet.  Drain fat.
3. Add tomato sauce, salt, and pepper.
4. Stir, then simmer while you prepare the other ingredients.
5. Cook egg noodles until al dente.  Drain and set aside.
6. In a medium bowl, combine sour cream and cottage cheese.
7. Add ground black pepper.
8. Add to noodles and stir.
9. Add green onions and stir.
10. To assemble, add half of the noodles to a baking dish.
11. Top with half of the meat mixture.
12. Sprinkle with half of the grated cheddar.
13. Repeat with noodles, meat, then a final layer of cheese.
14. Bake for 20 minutes, or until cheese is melted.

Baked Ziti with Italian Sausage

Ingredients:

1 - 19 oz. package of Sweet Italian Sausage links, casing removed

12 oz. ziti pasta

1 medium onion, chopped

1/2 C. red wine

1/4 C. fresh basil, chopped

2 1/2 C mozzarella cheese, divided

1/2 C. Parmesan cheese, shredded

3 T. olive oil, divided

1 small eggplant, cut into 1/2 inch cubes

3 cloves garlic, minced

1 - 28 oz. can crushed plum tomatoes

1/3 C. Kalamata olives, chopped

Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a nonstick skillet, heat 1 tablespoon olive oil over medium heat.
3. Add sausage, crumble and cook until no longer pink and lightly browned.
4. Drain and transfer into a large mixing bowl.
5. Meanwhile prepare ziti according to package directions.  Drain and rinse with cold water, cover and set aside.
6. Using the same skillet, heat 1 tablespoon olive oil over medium heat.
7. Add eggplant and cook until tender and lightly browned.  
8. Transfer to bowl with sausage. 
9. Using the same skillet, heat remaining oil over medium heat.  Add onion and garlic, sauté until tender.
10. pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated.
11. Add tomatoes and reduce heat to medium.
12. Simmer for 10 minutes.
13. In the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper.
14. Stir to combine ingredients.
15. Transfer mixture to a greased 3-quart baking dish.
16. Sprinkle with remaining mozzarella and Parmesan cheese.
17. Cover and bake 25-30 minutes.
18. Uncover and bake for 5 minutes longer, or until lightly browned.
19. Let stand 5 minutes before serving.

Lasagna with Sausage

Ingredients:

1 box lasagna noodles (12 noodles)
1 jar marinara sauce
4 T. extra virgin olive oil
1 lb. mild Italian sausage
1 large onion, diced
10 fresh basil leaves, chopped
15 oz. container ricotta cheese
16 oz mozzarella cheese
1/2 C. Parmigiano-Reggiano cheese
salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and cook pasta according to package directions.
3. In a large skillet, sauté onion in olive oil for 3-4 minutes.
4. Add sausage and cook for 6-8 minutes, until browned and cooked through.
5. Add sauce and bring to a simmer.
6. Set aside to cool.
7. Stir in ricotta, season with salt and pepper, fold in basil.
8. Cover the bottom of a 13x9-inch baking dish with sauce/sausage/cheese mixture.
9. Top with one layer of lasagna noodles.
10. Cover with sausage/sauce/cheese mixture, sprinkle with mozzarella.
11. Repeat for a total of 4 layers.
12. Sprinkle with Parmigiano over the top layer.
13. Bake for 30-35 minutes or until bubbling and slightly browning in the corners.
14. Remove lasagna from the oven and let it rest for 15 minutes before serving.

Cheeseburger Sliders

Ingredients:

12 count package of dinner rolls

2 lb. ground beef

2 t. salt

2 t. black pepper

2 t. garlic powder

1/2 onion

6 cheddar cheese slices

Directions:

1. Preheat oven to 350 degrees
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. In a casserole dish, combine ground beef, salt, pepper, garlic powder.
5. Flatten evenly over bottom of pan.
6. Bake 20 minutes.
7. Place cooked beef on top of dinner roll bottoms
8. Sprinkle on onions,
9. Layer cheese over beef.
10. Top with dinner roll tops.
11. Brush with melted butter
12. Bake 20 minutes.
13. Cut apart and serve