Glitter Slime

Ingredients:

½ T. Baking Soda

1½ T. Contact Lens Solution

6 fl. oz. Elmer's Glitter Glue

Directions:

1. Find a bowl, cup, or plate to mix your slime in.
2. Pour out entire contents of a 6 oz. bottle of Elmer's Glitter Glue into the bowl.
3. Add ½ tablespoon of baking soda and mix.
4. Add 1 tablespoon of Contact Lens Solution.
5. Mix until slime forms and it begins to get harder to mix.
6. Take the slime out and begin kneading with both hands.
7. If needed, add ¼ tablespoon Contact Lens Solution to make the slime less sticky.

Baja Fish Tacos

Ingredients:

White Sauce:

1 C. mayonnaise

¼ 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° F.
2. Mix 1 of the packages of batter, but use ½ 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:

1¼ lb. ground beef
1 can (15 oz.) tomato sauce
½ t. salt
ground black pepper
8 oz. egg noodles
½ c. sour cream
1¼ c. small curd cottage cheese
½ c. sliced green onions
1 c. grated sharp cheddar cheese

Directions:

1. Preheat oven to 350° F.
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

½ C. red wine

¼ C. fresh basil, chopped

2½ C mozzarella cheese, divided

½ C. Parmesan cheese, shredded

3 T. olive oil, divided

1 small eggplant, cut into ½-inch cubes

3 cloves garlic, minced

1 - 28 oz. can crushed plum tomatoes

⅓ C. Kalamata olives, chopped

Salt and pepper to taste

Directions:

1. Preheat oven to 400° 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
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.