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
½ C. Parmigiano-Reggiano cheese
salt and pepper to taste

Directions:

1. Preheat oven to 375° F.
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

½ onion

6 cheddar cheese slices

Directions:

1. Preheat oven to 350° F.
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

Sausage Sliders

Ingredients:

12 count package of dinner rolls or slider buns

1 lb. sweet Italian sausage

1½ C. marinara sauce

8 oz. Fresh mozzarella cheese slices

½ C. melted butter

Directions:

1. Preheat oven to 350° F.
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Cook sausage until no longer pink.
5. Sprinkle sausage over dinner roll bottoms.
6. Spread marinara sauce over sausage.
7. Layer cheese over sausage.
8. Top with dinner roll tops.
9. Brush with melted butter.
10. Bake 20 minutes.
11. Cut apart and serve

Variation:

Layer diced pepperoni slices over the sausage between Steps 5 and 6 for a "Pizza Slider" 

Chicken Parmesan Sliders

Ingredients:

12 count package of dinner rolls

Rotisserie Chicken, shredded (3 cups)

2 C. marinara sauce

8 oz. Fresh mozzarella cheese slices

¼ C. fresh basil, chopped

½ C. melted butter

2 cloves garlic

2 T. basil

2 T. Parmesan cheese.

Directions:

1. Preheat oven to 350° F.
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Sprinkle shredded chicken over dinner roll bottoms.
5. Spread marinara sauce over chicken.
6. Layer cheese over chicken.
7. Sprinkle with basil.
8. Top with dinner roll tops.
9. Combine melted butter, basil, garlic, Parmesan cheese
10. Brush with melted butter mixture
11. Bake 20 minutes.
12. Cut apart and serve.

Breakfast Sliders

Ingredients:

12 count package of dinner rolls

9 eggs, scrambled

6 slices, deli ham

6 slices white cheddar cheese

8 bacon strips

Melted butter

Directions:

1. Preheat oven to 350° F.
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Cook scrambled eggs.
5. Cook bacon strips, crumble once cooled
6. Place scrambled eggs on top of diner roll bottoms.
7. Layer ham over scrambled eggs.
8. Layer cheese over ham.
9. Sprinkle with bacon crumbles.
10. Top with dinner roll tops.
11. Brush with melted butter.
12. Bake 20 minutes.
13. Cut apart and serve

BBQ Chicken Sliders

Ingredients:

12 count package dinner rolls

3 C. Chicken Breast, cooked and shredded

⅓ C. BBQ sauce

6 slices of mozzarella cheese

Melted butter

Directions:

1. Preheat oven to 350° F.
2. Slice dinner rolls in half, set tops aside.
3. Place dinner roll bottom half in casserole dish.
4. Sprinkle chicken over dinner rolls.
5. Spread BBQ sauce over chicken.
6. Place cheese over chicken.
7. Put tops of rolls on cheese.
8. Brush roll tops with melted butter.
9. Bake for 20 minutes.
10. Slice apart and serve.

Chicken Spinach and Mushroom Dish

Ingredients:

6 thin sliced chicken breasts

1 container green onion cream cheese

¼ C. olive oil

½ C. chicken broth

1 large package sliced mushrooms

1 small bag fresh baby spinach

1 dash garlic seasoning

1 dash pepper

8 oz. shredded mozzarella cheese

Directions:

1. In a 9"x13" pan lay out chicken in single layer.
2. Top with spinach and mushrooms.
3. Sprinkle the seasonings over the top.
4. Soften cream cheese and whisk in olive oil and chicken broth.
5. Pour over mixture.
6. Lay piece of foil over the top but do not seal.
7. Bake at 375° F for 20 minutes.
8. Remove foil and bake uncovered for another 20-25 minutes, then sprinkle cheese on top.
9. Bake another 10 minutes, or until starting to brown.
10. Let cool for 10 minutes and serve.

Turkey & Rice Casserole

Ingredients:

2 c. uncooked rice

1 lb. turkey tenderloin, cubed

1 T. canola or vegetable oil

2 cans cream of chicken soup or cream of celery soup

1 C. milk

¼ C. Parmesan cheese

½ t. garlic powder

½ t. ground cumin

salt and pepper to taste

Directions:

1. Preheat the oven to 375º F. 
2. Spray a 7 x 11-inch baking dish with nonstick spray. 
3. Cook the rice according to package directions. 
4. Season the turkey with salt and pepper.
5. Cook the cubed turkey breast in a skillet with canola oil until cooked through.
6. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and rice in a large bowl; 
7. Transfer to the baking dish.
8. Bake 20–25 minutes.

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

Ingredients:

⅓ C. chopped onion
3 T. shortening
¼ C. Bisquick baking mix
1 can (10 ¾ oz.) condensed cream of mushroom soup
1½ C. milk
1 can (6½ oz.) tuna, drained
1 can (8½ oz) peas, drained
2 C. Bisquick baking mix
½ C. cold water
¾ C. shredded mozzarella

Directions:
Preheat oven to 425° F.
Tuna Mixture:

1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
2. Stir in ¼ cup baking mix.
3. Add soup; gradually stir in milk.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in tuna and peas.
7. Pour into oblong baking dish, 11x7-inches.
8. Keep hot in oven while preparing biscuits.

Biscuits:

1. Stir 2 cups baking mix and ½ cup cold water to make a soft dough; beat vigorously 20 strokes.
2. Gently smooth dough to a ball on flour covered board.
3. Knead 5 times.
4. Roll into a rectangle; 15"x9"; sprinkle with cheese
5. Roll up tightly, starting with the long side.
6. Seal well by pinching edge of dough into roll.
7. Cut into twelve 1¼ slices; place cut side down on tuna mixture.

Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

Date Nut Bread

Ingredients:

½ C. butter or margarine

2 C. boiling water

2 t. baking soda

1 C. chopped walnuts

1 C. chopped dates

1 C. packed brown sugar

1 C. granulated sugar

2 eggs

1 t. vanilla

4 C. flour, sifted

Directions:

1. Preheat oven to 300° F.
2. Combine water, baking soda, nuts, and dates in a sauce pan.
3. Cook, stirring constantly for about 4 minutes.
4. Set aside to cool.
5. Cream together butter and both sugars
6. Add eggs and vanilla and beat until fluffy.
7. Add flour and date mixture.  Mix well.
8. Grease and flour baking pans.
9. Bake for 1¼ to 1½ hours, until cake tester comes out clean.
10. Remove from pans and let cool

Baked Chicken Wings

Ingredients:

3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings

Directions:

1. Preheat oven to 375° F.
2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
3. Seal and shake bag to combine ingredients.
4. Add the chicken wings, reseal and shake to coat.
5. Arrange chicken wings on a baking sheet.
6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

Ingredients:

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 T. butter

3 T. flour

2 c. chicken broth

1 c. sour cream

4 oz. can diced green chilies (mild)

Directions:

1. Preheat oven to 350° F.
2. Grease a 9"x13" pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place seam-side down in pan.
5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
8. Pour over enchiladas
9. Top with remaining cheese.
10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Crockpot Chicken & Noodles

Ingredients:

24 oz. package frozen egg noodles

2 - 14.7 oz. cans cream of chicken soup

½ c. butter (1 stick) cut into pieces

32 oz. chicken broth

mixed vegetables (optional)

chicken bouillon to taste (optional)

6 small or 4 large boneless, skinless chicken breasts

salt and pepper to taste

Directions:

1. Salt and pepper chicken breasts and place in the bottom of crock pot.
2. Spoon soup over the chicken.
3. Cut butter into several pats and place pieces evenly over soup.
4. If using bouillon, whisk with the broth and pour over the soup.
5. Place lid on crock and turn to low.
6. Cook for 6 hours.
7. Remove chicken and tear into pieces.  Add back to pot.
8. Add noodles and if adding veggies, add those as well.
9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
10. Salt and pepper if needed.
11. Serve