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Cheesy Squash Casserole

Ingredients:
* 1 tablespoon vegetable oil
* 6 medium yellow summer squash, thinly sliced
* 1 large onion, thinly sliced
* 1 tablespoon butter
* 1/2 cup grated Parmesan
* 1 cup shredded sharp Cheddar
* 1/2 cup sour cream
* Salt and freshly ground black pepper
* 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Salami Dip

1/2 pound salami
1/2 c. sour cream
1 pkg cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

Mix it all in a food processor, meat first and yummy.

Quick Chicken Pot pie

2 frozen pie shells,
2 cans of chucked chicken
1 bag of frozen veggies (must thaw completely!!)
3 jars of chicken gravy
1 box of all purpose baking mix(bisquik)

Mix all contents into a bowl and stir
bake pie crusts until almost completely done, remove from oven and dump contents of bowl into each pie crust, mix baking mix and pour over top of each pie until covered.
bake for 30 min. or until top is golden brown..

Cheesy Tuna Pasta:

1 small can of cream of chicken
3/4 can peas
1 can tuna
Shredded cheese to taste
Spaghetti Noodles

Heat everything together while you cook the noodles & add them to it when they are cooked...its so easy and yummy!!

TERYAKI BEEF & RICE

(Just add enough ingredients for the size of your family)
Cubed beef steak
Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
Green bell pepper (sliced)
Onion (diced)
White Rice (preferably instant for better timing)
Butter (about a spoonful), for sauteing.
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Marinade cubed steak & diced up onion in Teriyaki marinade for about 2 hours.
After the meat is done marinating, separate the meat from the onions and put the meat on a broiling pan.
Add the sliced bell pepper to a skillet along with the marinade & onions used in the meat PLUS about another 1/2 to a CUP of marinade out of the jar.
Put a spoonful of butter in with that, and cover & cook on MEDIUM until the onions and bell pepper are caramelized.
Place cubed steak in the oven on HIGH broil, until meat is tender & cooked to your taste.
Cook your rice (I use the 5 minute instant rice, it’s so much easier)

Put rice on plate (or bowl), top with meat & veggies/marinade sauce.
Enjoy!!

Mediterranean Chicken Pasta

Two chicken breasts, marinate in light italian dressing and grilled, then cubed.
1 large tomato diced
4 artichoke hearts cut up
1/2 cup feta cheese
1 box penne pasta
black pepper to taste
shredded asiago cheese
olive oil

saute artichoke hearts, and tomato in olive oil, add in cubed chicken, feta cheese, and asiago cheese.
boil and drain noodles, put noodles back into pot, coat with olive oil and stir in chicken mixture
top with shredded asiago and enjoy!

Grilled Lemon Chicken Skewers with Satay Dip

Ingredients:

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts, halved and skin removed
• Satay Dip, recipe follows

Directions:
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups

Natasha's Creamy Gumbo

what you'll need:
1 cup chopped celery
1/2 cup chopped red or white onion
1 Tbsp EVOO
2 cans of diced tomatoes with garlic, basil, and oregano with water drained
cooked and peeled shrimp
scallops
crab or fish of your choice
1/2 cup whipping cream
1/2 cup water
ground pepper & salt

Cooking directions:
In a large sauce pan cook celery and onion in hot oil until tender. Stir in your two cans of drained tomatoes and heat through. Add in your cooked shrimp, scallops, crab (or fish),whipping cream, and water. Cook over medium heat
just until hot.

Arby's® Jamocha Shake

Okay, wash out the blender; this one's been
begging to be cloned for years now. Arby's
famous Jamocha Shake was one of the first frozen
coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
you'll love this easy-to-make clone that serves two.

1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and
mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.

Veggie pizza

What you will need:
2 rolls::crescent dinner rolls
2 cups of Mexican cheese
finely chopped broccoli
finely chopped carrots
1 package of cream cheese
1 packs of ranch powder


**Place Crescent on pizza pan, back for 10-15 min (bake 350)
*Will Crescent rolls are backing mix softened cream cheese and ranch powder together
**finely chop broccoli and carrots

After you pull the crescent rolls out let cool for at least 2-3 min

spread cream cheese mix on crescent rolls
add broccoli and carrots
then add cheese and enjoy =)

yummy apple pie

5 apples, peeled & sliced thin
1tsp Cinnamon
2 tbsp Flour
1 cup Sugar
2 rolled (or handmade) crusts..
butter
_____________________________________
Mix all bold ingredients..in a big ziploc bag or a bowl..put bottom crust in pie pan, poke holes in bottom..
Put your mix in the pie, put a few small spoonfuls of butter on that..
Put top crust on..put holes in crust, rub some melted butter on that & sprinkle with sugar

Bake at 400 for 1 hour.

Grilled Bruschetta Chicken


4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil

HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Homemade Chili

l lb. ground beef
1 can (14.5 oz) petite diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans
1 onion (I only used half - not an onion fan)
2 cloves garlic
3-4 TBS chili powder (or to taste)
1 TBS garlic powder (or to taste)
Salt and pepper (to taste)
Green pepper (optional)

1. In a saute pan over medium heat - combine beef, onion, garlic until meat is brown and onions are tender.
2. Transfer into large pan - Add tomatoes (WITH juice), tomato sauce, and beans. Season with chili powder, garlic powder, salt & pepper.
3. Serve with cheese on top and eat with saltine crackers!

Brunch Cassarole

6 slices day old bread
2 tablespoons butter
1 1/2 cups cubed ham
1 cup shredded cheddar cheese
6 large eggs beaten
1 teaspoon dry mustard
1/8 teaspoon pepper
6 (+) slices of bacon

butter a 13x9
spread softened butter on to the bread and cut into 1 in. cubes put into pan
sprinkle with ham and cheese
beat eggs, milk, mustard, and pepper pour over bread mix
refrigerate for one hour, cook bacon and crumble it
cook at 350* 25-30 minutes, then toss bacon over top

Carmel Cake

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
2 1/4 c. firmly packed brown sugar divided
1 c. butter softened and divided
4 large eggs
8 oz. sour cream
1 1/2 tsp vanilla
4 c. powder (confectioners) sugar
1/2 c half & half
cake
preheat to 350* line 2 9in. round pans with parchment paper
combine flour, baking powder, and salt in small bowl
1 3/4 c. brown sugar and 3/4 c butter in large bowl, mix well
add eggs, sour cream, milk and 1 tsp. vanilla beat until well blended divide half into each pan. 30-35 minutes
filling and frosting
combine half & half, remaining brown sugar, and butter in pan bring to boil for 1 minute pour into a large bowl, allow to cool for 5 minutes
beat in powder sugar and remaining vanilla

assembly:

put one layer of cake then 3/4c. filling, the second layer of cake then cover with the remaining frosting