Raviolis

Ingredients:

1 (14 oz) can spaghetti sauce

1 (14 1/2 oz) can diced tomatoes, undrained

1 (10 oz) can beef broth

1/4 cup zesty italian dressing

18 oz refrigerated raviolis

1 cup shredded mozzarella cheese

Directions:

Heat oven to 375°F.

Combine first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover.

Bake 50 min. or until ravioli is tender.

Top with cheese; let stand 5 min. or until melted.

Peach Dumplings

Ingredients:

1 can sliced peaches
1 (8 ounce) can crescent rolls
1 cup sugar
1 cup butter
1 cup water
cinnamon

Directions:

1. Roll a sliced peach into crescent roll and place in a greased baking dish.
2. Bring water, sugar and butter to boil. Pour over rolls, Sprinkle with a little cinnamon and a bit more sugar.
3. Bake at 350 for 30 minutes.

Cherry Filled Crescent Rolls

Ingredients:

1 (8 count) can crescent rolls
1 1/2 cups cherry pie filling
1/2 cup confectioner's sugar

Directions:

1. Unroll crescent rolls.
2. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.
3. Bake according to directions on the can.
4. Sprinkle with confectioner's sugar.

Million Dollar Spaghetti

Ingredients:

1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese

First: Go ahead and put your over on 350! Boil those noodles!! While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese!!

Make sure that it is mixed up VERY well!

Then.. go ahead and cook that meat!

Make sure its good and brown and drain it!

Then pour your spaghetti sauce over it!

Take a few slices of your butter and put them in the bottom of your casserole dish,

Then layer HALF of the noodles in the bottom of the dish!

Pour that nicely mixed up creamy mixture on top of the noodles.

and SPREAD it all over!

Then add the rest of your noodles and put a few slices of butter on top of those noodles.

Now pour the red sauce and meat on top!

and once again SPREAD

Now place that awesome casserole in your oven for 30 minutes!

After those 30 minutes take the dish out and pour some cheddar cheese on the top and put it back in the oven for 15 minutes!

Crockpot Cube Steak & Gravy

Despite the appearance it was REALLY great!

Ingredients:

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Salt & Pepper to taste.

Doesn't look pretty.

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.

Stuffed Pepper Casserole

Ingredients

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

Directions

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

Adapted from: Kraft Recipes

Yield: 7 – 1 Cup Servings

Better Than Sex Cake

Ingredients:

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• caramel ice cream topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 4-5 Heath, chopped up (I buy the bagged Heath already chopped over in the baking section with the chocolate chips - If I use the bag I just use the whole bag on top)

Instructions:

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Italian Drip Beef

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a crock-pot. Stir lightly to combine seasoning with the liquid.

Cook on low in crock-pot for 7-8 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

This is the beef broth, italian seasoning, pepperoncini juice & peppers

Roast was added to the mixture...

Finished

Slow Cooker Fajita Stew

Complete - Along with warm flour tortillas

So I printed this recipe out a long time ago from a friend of mine and decided to make it for dinner tonight. It is at home, in the crock-pot cooking at this moment. I can't wait to try it tonight.

Ingredients:

2 1/2 lbs boneless beef top round steak

1 onion, chopped

1 oz envelope dry fajita seasoning mix

14 oz can diced tomatoes, un-drained

1 red bell pepper (obviously I used a red and a yellow...sometimes I use a red and a green)

1/4 cup flour

1/4 cup water

 Directions:

1. Trim excess fat from beef and cut into 2" pieces. Combine with onion in slow cooker.

2. Mix together fajita seasoning and un-drained tomatoes. Pour over beef.

3. Place cut peppers on top.

4. Cover. Cook on low 6-8 hours, or until beef is tender.

5. Combine flour and water in a small bowl. Stir well to mix.

6. Gradually add to slow cooker.

7. Cover. Cook on high 15-20 minutes until thickened, stirring occasionally.

My friend also added this tidbit of information - You can alter the recipe and add a can of corn, drained, and a can of beans, drained, usually kidney beans or red beans. I also use more than just the red pepper. I have put shrimp in this before too with the steak. Its really good served over hot rice, or in a bread bowl. We usually just heat up tortillas on the griddle and eat with it. If you like a little more spice, you can put diced up jalapenos in it too.

The meat & onions together in crockpot.
I also don't like to pay the extra for pre-cut meat like 
stew meat or fajita meat etc... I used some dinner steaks 
that I had in the freezer and just cut them into 
2 inch chunks myself.

This is the diced tomato and fajita seasoning mixture.
You mix it separate in a bowl and then add it to the meat/onion mixture.

The tomato/seasoning mixture has now been poured over the meat/onion mixture.

Added the colorful bell peppers!
Will post final picture from when I get home to this delicious meal tomorrow.

Banana Pudding

Ingredients:

4 bananas, sliced

3 cups milk

1 box Nilla Wafers

2 small boxes instant FRENCH vanilla pudding

1 (8oz) pkg. cream cheese

1 (14oz) can sweetened condensed milk

1 (12oz) container Cool Whip

Directions:

1. Line the bottom of 9x13 pan with Nilla wafters.

2. Slice your banans and layer on top of cookies.

3. Combine the milk and pudding mix and blen using a handheld mixer. I've found that using two small boxes & the 3 cupos of milk makes an awesome consistency for the pudding. It just sets PERFECTLY.

4. In a seperate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.

5. Add the cream cheese mixture to the pudding mix & stir until well blended.

6. Pour the mix evenly over the bananas.

7. Layer the remaining Nilla Wafers on top of the mix to top if all off.

This is very sweet! But great!

Mississippi Roast

Ingredients:

1 roast - whatever size you would like that will fit in your crockpot

1 pkg of Ranch Dressing Seasoning

1 pkg Au Jus Gravy (I bought a "Roast" seasoning in the same style packet)

1 stick of butter (or equivalent)

Pepperoncinis (I used HOT banana peppers)

Directions:

But roast in crockpot.

Sprinkle both seasoning packets on top of roast.

But stick of butter on top of roast.

But pepperoncins or banana peppers around that.

Do NOT add water.

Cook on low for 8 hours.

Pork Steaks, Honey Roasted Red Potatoes, and Southern Skillet Corn

PORK STEAKS

Ingredients:

1/4 cup butter

1/4 cup soy sauce

1 bunch green onions

2 cloves garlic, minced

6 pork butt steaks

Directions:

1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

2. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

HONEY ROASTED RED POTATOES

Ingredients:

1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.
3.Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.
**If you want them extra crispy outside, throw on broil for 1-2 minutes.


SOUTHERN SKILLET CORN


Ingredients:

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

Directions:

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings

Chicken Spaghetti

Ingredients: 

• 8 ounces angel hair pasta
• 2 cups chopped, grilled chicken or 1 large can of chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 10-ounce can Rotel diced tomatoes and green chiles, undrained
• 8 ounces sour cream
• Sprinkling of Parmesan or Mexican-blend cheese

Directions:

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Marinated Creamed Cucumber & Onion Salad

Ingredients:

2 lg. cucumbers

1 lg. white onion

1/4 c. white vinegar

2 tbsp. sugar

1/2 c. vegetable oil

1 1/2 c. sour cream

1 tsp. chopped fresh dill

2 tbsp. chopped fresh parsley

Salt & fresh ground pepper

1/2 c. water

Directions:

Thin slice scored cucumber and onion. Place in bowl and pour in vinegar, oil & water. Add sugar, salt, pepper, dill & parsley. Mix well. Let cool for 1/2 hour then drain off all liquid. Add sour cream. Mix well & refrigerate 1 hour.

Cheesy Potato & Smoked Sausage Casserole

Ingredients:

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lb Velveeta cheese, diced

1/2 cup sharp cheddar cheese, shredded

1 lb skinless smoked sausage (Eckrich is my favorite brand)

1/8 teaspoon paprika

Directions:

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

No Bake Peanut Butter Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 lb confectioners sugar
• 1 ½ cups peanut butter
• 1 cup melted butter
• 1 (12 ounce) bag milk chocolate chips

Instructions:

Crush graham crackers into crumbs.  (You could buy the crumbs, but it’s so easy and much more economical to crush your own.)  I crushed one package of graham crackers and used those, even though it was slightly more than 1 ½ cups.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well.  It will form a soft, moist dough.

Press the dough into a lightly greased 9×13 baking pan.

In another microwave safe container, melt the chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread the melted chocolate over the dough in your 9×13 pan and pop the pan in the fridge or freezer to let the chocolate reharden and the bars set up.

Spread the melted chocolate over the top of the bars.

Cut into squares (Make them small, these are RICH.) and serve.  Delicious!  Scrumptious!  Yum!  And SOOOO easy

Mexican Stuffed Shells

Ingredients:

1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning

 4 ounces cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce 

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

Instructions: 

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.