What's For Dinner?????

BRUNCH




CARAMEL FRENCH TOAST

1 ½ cups firmly packed brown sugar
¾ cup butter
6 tablespoons light corn syrup
10 (1 ¼ inch French bread slices)
4 eggs beaten
2 ½ cups milk
1 tablespoon vanilla
¼ teaspoon salt
3 tablespoons ground cinnamon
¼ cup butter melted

Ina medium saucepan, combine brown sugar, ¾ cup butter and corn syrup. Cook over medium heat, stirring constantly for 5 minutes or until bubbly. Pour syrup evenly into a lightly greased 13x9 inch baking dish. Place bread slices over syrup. Combine eggs, milk, vanilla, and salt. Stir well and our over bread. Cover and refrigerate at least 8 hours.

Preheat over to 350. Combine sugar and cinnamon. Sprinkle evenly over soaked bread. Drizzle ¼ cup melted butter on top. Bake, uncovered, 45 to 50 minutes or until golden and bubbly.



BLUEBERRY MUFFINS

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup margarine
1 cup sugar
2 extra large eggs
1 teaspoon vanilla
½ cup milk
2 ½ cups blueberries, rinsed, divided
Sugar, for topping

Preheat oven to 375. Mix flour, baking powder and salt. Set aside. Beat margarine with an electric mixer until fluffy. Beat in sugar until well blended. Add eggs, one at a time, beating well after each. Stir in vanilla. Stir in half of flour mixture, then half of milk. Repeat. Fold in 2 cups of blueberries. Mash remaining blueberries. Fold into batter. Spoon into greased and floured muffin tins. Sprinkle tops with sugar. Bake 25 minutes.



MONKEY BREAD


4 (10 count) cans biscuits

For caramel sauce:

1 1/2 sticks butter
1 tsp. cinnamon
¾ c. sugar


Cut each biscuit in ¼ pieces. Roll in a sugar-cinnamon mixture. Put in greased bundt pan. Caramel sauce: Mix butter, sugar and cinnamon.; heat to a slow boil. Then pour over pieces in pan. Bake at 350 for 30-35 minutes. Cool and invert.


Note: The biscuits will fill up the bundt pan. I pour some of the sauce over half of the biscuits and then put the rest of the biscuits in the pan and pour the remaining sauce on the top.


SOUR CREAM COFFEE CAKE

Cake:


½ cup butter, softened
½ cup margarine softened
2 cups plus 2 tablespoons sugar, divided
2 eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 tablespoon ground cinnamon
½ cup chopped pecans
Glaze:
2 tablespoons butter, melted
2 cups powdered sugar, sifted
1 teaspoon vanilla
2-3 tablespoons evaporated milk


Preheat oven to 325. Cream butter, margarine, and 2 cups sugar until light and fluffy. Add eggs, beating well. In a separate bowl, sift together flour, baking power and salt. Add flour mixture to egg mixture alternating with sour cream. Pour half of batter into a greased and floured Bundt pan. Mix cinnamon with 2 tablespoons sugar and sprinkle half over batter in the pan. Top with pecans. Top with remaining batter and sprinkle with remaining sugar mixture. Bake 40 to 55 minutes. Cool in the pan 10 minutes. Invert onto wire rack to cool completely.


For glaze, mix butter, sugar and vanilla adding enough milk until proper consistency is achieved. Pour over cooled cake.


APPETIZERS


ROTEL CORN DIP


1 can of rotel tomatoes drained
1 can of shoepeg corn drained
1 8 oz. cream cheese softened


Mix together and serve with Fritos. It’s yummy!


MEXICAN SQUARES



1 (4 ½ ounce) can chopped green chilies
1 (15 ounce) can cream-style corn
1 (8 ½ ounce) box corn muffin mix
½ onion, finely chopped (I sauté my onion)
3 eggs beaten
1 ½ cups milk
½ cup oil
1/8 teaspoon salt
16 ounces shredded sharp cheddar cheese
Mix all ingredients together. Pour into greased 9 X 13 baking dish. Bake at 425 for 25-30 minutes.
The hardest part is sautéing the onion. It’s so delicious. I serve mine with Fritos.


HAM & CHEESE PARTY ROLLS


2 pans small party rolls, sliced in half
¾ lb. ham
1 pkg. mozzarella cheese slices
Dijon mustard
1 stick butter
1 ½ tsp. poppy seed
1 ½ tsp. dry mustard
2 tsp. onion flakes
1 T. Worcestershire sauce

Spread sliced rolls with Dijon mustard. Add sliced ham and cheese to each to make little sandwiches. Melt together butter, poppy seed, dry mustard, onion flakes, and Worcestershire sauce. Pour over rolls and let set for 10 minutes. Bake at 350 for 15-20 minutes or until cheese melts.



SIDE DISHES



BROWN RICE


1 cup of rice
1 stick of butter
2 cans Beef Consumme’
1 tbsp onion juice (they have this in a small glass bottle at Kroger or a grocery store. Wal-Mart does not carry it).


Put in a casserole dish. Do not stir. Do not cover. Cook at 350 for 45 minutes. You can half the recipe.

POTATOES


4 cans sliced potatoes drained/mashed
1 stick butter
1 cup sour cream
parsley flakes
black pepper
Salad supreme seasoning
bacon bits (3/4 of a bag)
green onions, 2 stems chopped
2 cups grated cheese


Combine all ingredients (I use an electric mixer) and bake at 350 until bubbly. Do not add salt.

CORN AND GREEN BEAN CASSEROLE


1 can shoepeg corn- drained
1 can French style green beans- drained
1 8 oz sour cream
1 can cream of celery soup


Mix together. In a skillet melt some butter. Crumble Ritz crackers into the skillet and heat for a minute. Sprinkle the Ritz on top of the mixture. Pour into a square (small) casserole dish. Cook at 350 until bubbly.


MAIN DISHES



CHICKEN AND SUN DRIED TOMATO FETTUCCINI



4 chicken breasts
½ cup chopped onion
2 tbs olive oil (I add more)
¼ tsp pepper
1 7 oz. jar sun-dried tomatos
2 garlic cloves
½ tsp salt
¼ tsp crushed red pepper
2 tsp basil
8 oz. fettuccini

Optional capers and black olives .(I do not put them in mine)


Cut chicken into strips/pieces (set aside). Drain tomatos chop and set aside. In a 12 inch skillet (with a top) heat 1 tablespoon oil from tomatos over medium heat. Add onion and garlic. Cook until tender. Add chicken and cook 8 min. Stir. Add basil and tomatos… cook 1 minute. Stir in olive oil, salt, pepper, crushed red pepper, and rest of oil from tomatos.

Heat thoroughly. Top with parmesan cheese.



CORN FLAKE CHICKEN CASSEROLE


Corn Flakes
1 stick of butter
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. sour cream
3 boneless/skinless chicken breasts


Boil chicken and cut up. (I actually chop mine in my chopper) .In a small square casserole dish crumble corn flakes to cover the bottom. Melt half a stick of butter and pour on top of corn flakes. Mix cream of chicken, cream of mushroom, sour cream, and chicken in a bowl. Pour mixture on top of corn flakes. Crumble more corn flakes on top of the chicken mixture and melt the rest of the butter. Pour it on top and cook at 350 until bubbly. ** I use the light sour cream and healthy choice/fat free soups to cut down on calories. It still tastes wonderful.



HAMBURGER STROGANOFF


½ cup chopped onion
1 clove garlic minced
½ cup butter
1 ½ lbs ground beef
2 Tbs flour
¼ tsp black pepper
2 tsp salt
1 can cream of mushroom soup
1 can cream of chicken coup
1 cup sour cream
Sauté onion and garlic in margarine until golden. Stir in meat, flour and seasonings and cook for 5 minutes. Add soups and simmer uncovered for 15 minutes. Stir in sour cream. Serve with rice or egg noodles.


** I served mine with the wide egg noodles.


CHICKEN LASAGNA


4 boneless, skinless chicken breasts
1 can cream if chicken soup
1 can cream of mushroom soup
1 (14 ½ ounce) can chicken broth
¼ teaspoon garlic powder
¼ teaspoon pepper
8 lasagna noodles (I use no boil noodles)
3 cups shredded cheddar cheese
8 ounces shredded mozzarella cheese

Boil chicken breasts for 20 minutes. Drain and chop, set aside. Mix next 5 ingredients together. If you don’t use no boil noodles cook the noodles first. Layer ½ noodles, ½ chicken, ½ soup mixture and ½ cheddar cheese in 9X13 baking dish. Repeat layers. Top with mozzarella cheese. Bake at 350 degrees covered for 50-60 minutes.



CHEESEBURGER SOUP


1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 t. basil
1 t. parsley
4 T butter (divided)
3 cups chicken broth
4 cups diced red potatoes
¼ cup plain flour
8 ounces Velveeta cheese (cubed)
1 ½ cups milk
¾ t. salt
¼ t. pepper
¼ cup sour cream


Brown ground beef and drain. In the same pan sauté onions, carrots, celery, basil and parsley in 1 T butter until tender – about ten minutes. Add broth, potatoes, and beef. Bring to a boil, reduce heat, and simmer 10-12 minutes until potatoes are tender. In small skillet melt remaining butter, add flour and cook until blended. Add to soup. Bring to a boil then reduce heat. Add milk, cheese, salt and pepper. Remove from heat. Blend in sour cream.

GRILLED PIZZA SANDWICHES


½ cup mayonnaise
2 teaspoons dried Italian seasoning
8 slices whole grain bread
6 ounces packages pepperoni
1 ½ cups (6 ounces) shredded mozzarella cheese


Combine mayonnaise and Italian seasonings; spread half of mixture evenly on 1 side of bread slices.

Layer pepperoni and cheese on mayonnaise side of 4 bread slices; top with remaining bread slices, mayonnaise side down.

Spread half of remaining mayonnaise mixture on tops of sandwiches. Place sandwiches, mayonnaise side down, in a hot griddle or large nonstick skillet. Cook over medium heat until bread is browned. Spread remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cool until sandwiches are browned. Yield: 4 servings

CHEESY CHICKEN AND RICE SOUP



2 to 3 cans chicken broth
2 cups water
½ cup uncooked rice
½ cup celery slices
½ cup carrot slices (or chopped)
2 cups chopped cooked chicken
¾ cup Velveeta cheese


Combine broth, water, rice, celery, and carrots. Cover and simmer 20-25 minutes or until vegetables and rice are tender. Add remaining ingredients. Stir until cheese is melted. Pepper Jack cheese is also good to add some flavor.


CHICKEN LASAGNA FLORENTINE



2 cups chopped cooked chicken
1 (10 ¾ ounce) can cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained (get the kind of the box…not the bag)
2 cups (8ounces) shredded cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained (optional)
¼ teaspoon pepper
1 cup sour cream
6 lasagna noodles cooked and drained (I use no boil noodles)
1 cup grated parmesan cheese
¾ cup to 1 cup chopped pecans (I do not put them in mine)


Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with parmesan cheese and pecans. Bake cover at 350 for 45 minutes

UPSIDE-DOWN PIZZA



2 pounds ground chick
1 cup chopped onion
1 (15 oz.) con tomato sauce
1 (1 ¼ oz.) envelope spaghetti sauce mix
1 (8 oz.) carton sour cream
2 cups (8 oz.) shredded mozzarella cheese
1 (8 oz.) can refrigerated crescent rolls


Brown ground chuck and onion in a large skillet over medium-high heat, stirring until meat crumbles; drain and return to skillet. Stir in tomato sauce and spaghetti sauce mix; cook over low heat 10 minutes, stirring often.

Spoon beef mixture into a lightly greased 13x9 inch baking dish; top with sour cream, and sprinkle with cheese. Unroll crescent rolls, and place over cheese. Bake, uncovered at 350 for 20-25 minutes.



SLOPPY JOE LOAF


¾ pound ground beef (I just used a pound)
½ cup chopped onion
1 (14 ½ oz.) can diced tomatoes, with garlic and onion, undrained
2 Tbs brown sugar
2 Tbs white vinegar
1 (1-pound) loaf Italian bread
1 ½ cups (6 oz.) shredded nacho-and-taco cheese blend


Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles; drain and return to skillet. Add tomatoes, brown sugar, and vinegar; cook, stirring constantly, 3 minutes.

Slice bread in half lengthwise, place on an ungreased baking sheet. Bake at 425 for 5 minutes or until toasted. Spread bread halves with meat mixture, and top with cheese. Bake at 425 for 12 minutes or until cheese melts and loaf is thoroughly heated. Cut each half into 3 pieces.



CREAMY NACHO CASSEROLE


1 lb. ground beef
1 pkg. Taco seasoning
1 medium onion, chopped
½ cup salsa
1 can green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 cup milk or 2/3 cup sour cream
1-1 ½ cup cheddar cheese (save some to sprinkle on top)
1 bag Nacho Cheese Doritos

Cook ground beef and onions with taco seasoning until meat has browned. Add salsa and green chilies and set aside. Heat soups, milk/sour cream, and cheese until cheese is melted. Place 1/3 of chips in a greased 13 x 9 x 2 baking dish. Top with half of beef and soup mixture. Repeat layers. Sprinkle on remaining chips and cheese. Bake at 350 for 25 minutes. Soups, cheese, milk/sour cream can be heated in microwave.



CHEDDAR BISCUITS


1 cup biscuit and baking mix
½ cup (2 ounces) shredded sharp Cheddar cheese (all I had was regular cheddar)
1/3 cup milk

Combine biscuit mix and cheese; add milk, stirring just until dry ingredients are moistened. (Dough will be very soft). Turn dough out onto a floured surface, and knead lightly 3 or 4 times.


Roll dough to ½ inch thickness, cut into rounds with a 2 inch biscuit cutter. (I didn’t have one of these). Place biscuits on a lightly greased baking sheet.


Bake at 450 for 10 minutes or until golden brown. Serve IMMEDIATELY. Yield: 8 biscuits.



TINY CREAM CHEESE BISCUITS


1 (8 oz.) package cream cheese, softened
½ cup butter or margarine
1 cup self rising flour


Beat cream cheese and butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add flour, beating at low speed just until blended.

Spoon dough into ungreased miniature muffin pans, filling full. Bake at 400 for 15-17 minutes or until golden brown. Serve hot.



CORNBREAD MUFFINS


½ cup self- rising flour
1/8 cup sugar
½ cup self-rising cornmeal
½ cup milk or buttermilk
1 egg
1/8 cup shortening

Mix flour and sugar in bowl. Stir in cornmeal. Add milk, egg, and shortening. Do not over mix. Pour into greased muffin pan. Bake at 425 for 15-20 minutes or until the top is light brown. Makes 6 muffins.



DESSERTS



CHOCOLATE CHIP PIE



1 stick of butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup chopped pecans
1 9’’ pie shell (graham cracker)


Melt 1 stick of butter. Mix with 1 cup of sugar. Beat 2 eggs with a fork. Mix. Add 1 tsp. vanilla. Stir in 1 cup chocolate chips and 1 cup chopped pecans. (I chop my pecans up real fine. Not a big fan of pecans). Pour into a 9’’ pie shell. Cook at 350 for 35-40 minutes.



CHOCOLATE SIN



Crust: 1 stick butter
1 cup chopped pecans
1 cup flour

Mix with mixer and press to bottom of a 9x13 pan. Bake 15 minutes at 350.


First layer: 1 8 oz. cool whip
1 cup sugar. 1 8 oz. cream cheese. Beat with mixer until thoroughly blended (about 5 minutes). Spread over cooled crust.


Middle layer: 3 cups milk
2 large OR 3 small chocolate instant pudding mixes. Follow the directions on the box. Spread over cream cheese layer. *** You ONLY need 3 cups of milk.
Top Layer: 8 oz cool whip

Optional: add more pecans (I don’t)
Refrigerate. You can also freeze it. Ohhhhhhhhhhhh it’s so delicious!!!



BROWN SUGAR SHORTBREAD



1 cup butter, softened
1/s cup firmly packed dark brown sugar (I think I used light)
2 cups all-purpose flour
2 to 3 tablespoons sparkling white sugar


Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy. Gradually add flour, beating at low speed until smooth. Cover and chill dough 30 minutes.

Roll dough into ¼ -inch thickness on a lightly floured surface. Cut with a 2-inch triangle-shaped cutter; place 1 inch apart on lightly greased baking sheets. Sprinkle with sparkling sugar.

Bake at 375 for 10-12 minutes or until edges are golden. Cool 5 minutes on baking sheets; remove to wire racks to cool completely. Yield: about 1 ½ dozen.



BABY FOOD CAKE



2 cups self-rising flour
2 cups sugar
1 cup oil
3 eggs
2 small jars baby food (I use prunes, or try apricot or plum)
1 tsp. vanilla
1 tsp cinnamon
1 cup chopped pecans, optional


Mix sugar, eggs and oil together. Add flour, baby food and cinnamon. Mix well. Add pecans. Bake at 350 for 40-60 minutes in a bundt pan.


CHESS PIE


1 ½ cups sugar
1 stick butter melted
3 eggs
1 Tbsp vinegar
1 tsp. vanilla
1 pie crust


Cook at 350 for 40-45 minutes. She also told me to cover the edges of the pie crust with aluminum foil so they won’t burn.



CHOCOLATE CHIP COOKIES

½ cup butter, softened
½ cup shortening
1 cup firmly packed brown sugar
½ cup sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (12 oz) semisweet chocolate morsels
1 cup chopped pecans (optional)

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well. Combine flour, soda, salt; gradually add to butter mixture, beating well. Stir in chocolate morsels and pecans. Bake at 350 for 12 minutes.



MY MOM’S STRAWBERRY PIE



1 can Eagle Brand Evaporated Milk
1 lemon squeezed
1 small strawberry jello mix
1 large (16 oz) cool whip
4 cups of strawberries (I bought a 32 oz container)
2 graham cracker pie crusts

Mix evaporated milk and lemon juice. Sprinkle dry jello into mixture. Fold in cool whip. Fold in strawberries. (You must cut your strawberries. I don’t like large pieces in my pie!) Pour into crusts. Makes 2 pies. Refrigerate for several hours.



**** I have these saved if you would like me to e-mail them to you as an attachment.