Dorito Chicken and Cheese Casserole

Ingredients:

3 cups cooked chicken, chopped (I used canned chicken to make this go a little faster)
1 cup sour cream
1 can cream of chicken soup
1 can corn, drained
1/4 cup minced onions
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1 medium sized bag of nacho cheese Dortios, crushed

Directions:

Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Reserve one cup of cheese to the side. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly. 

Mexican Rice

Ingredients:

2 tablespoons butter
1 1/2 cup minute rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14.5 oz) can diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheese

Directions:

In a large saucepan, melt the butter over medium heat. Add the rice, onions, pepper and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat d simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Seasoned Oyster Crackers

Ingredients:

3/4 cup canola oil
1 pkg ranch dressing mix
1/2 teaspoon dried dill weed
1 teaspoon lemon pepper
1 teaspoon garlic
1 teaspoon onion powder
2 (9oz) packages oyster crackers

Directions:

Preheat oven to 275 degrees. In a large bowl mix the canola oil, ranch dressing mix, dill weed, lemon pepper, garlic, and onion powder until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers into a 13x9 baking dish. Bake for 15 minutes and then store in airtight container.

Banana Cream Pie

Ingredients:

1 (5oz) pkg vanilla pudding and pie filling
2 bananas
1 baked 9 inch graham cracker crust
Whipped cream

Directions:

Slice bananas and arrange in bottom of pie shell. Prepare pudding following the directions on the box. Pour over bananas and refrigerate for one hour to allow pudding to set up. Top with whipped cream.

Milky Way Cake

Ingredients (cake):

8 Milky Way candy bars
2 cups (real) butter
2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 1/2 cups flour
2 cups chopped pecans

Directions (cake):

Melt candy bars and butter in pan (on low heat) until completely melted. Add in sugar and stir until all dissolved and creamy chocolate mixture. Add soda to buttermilk and then add the eggs.  Alternate flour and buttermilk to candy mix. Add pecans and stir until well combined. Bake 45 minutes at 325 degrees.

Ingredients (icing):

2 1/2 cups sugar
1 cup Milnot (evaporated milk)
1 pkg chocolate chips
1 cup marshmallow cream
1 cup butter

Directions (icing):

Combine sugar, milnot, and butter and bring to a soft boil. Remove and add chocolate chips and marshmallow cream. Beat and put on cake.

No Bake Cheesecake

Ingredients:

1 8oz tub cool whip
1 (8oz) pkg cream cheese, fully softened
1 can sweetened condensed milk
1/3 cup lemon juice

Directions:

In large mixing bowl combine cool whip, cream cheese, and condensed milk and blend on high for 2 minutes until nice and smooth. Add in lemon juice and blend for 1 more minute.

Pour into prepared graham cracker crust and refrigerate for 1 hour before serving.

Top with favorite fruit(s).

Beef Stew

Ingredients:

2lbs cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (14.5oz) cans diced tomatoes
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Directions:

1. In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and then add parsley, thyme, and black pepper and then both cans of diced tomatoes. Once meat is done add the meat to the soup mixture. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir in potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer for 1 1/2 hours more.

Penne Pasta Casserole

Ingredients:

12oz dry penne pasta, uncooked (12oz=3 cups)
1 pound ground sirloin beef
1 large onion, chopped
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (6oz) tomato paste
1/2 cup water
Non stick cooking spray
3 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350. Cook pasta according to package directions.
2. Brown meat with onions in a large skillet; drain. Stir in tomatoes with their liquid, the tomato paste and water; cook until heated through, stirring occasionally. Set aside.
3. Spray 13x9 baking dish with cooking spray. Drain pasta; place in large bowl. Add tomato mixture and 2 cups of the cheese; toss to coat. Spoon into prepared dish; sprinkle evenly with remaining 1 cup cheese.
4. Bake 20 to 25 minutes, or until casserole is heated through and cheese is melted.

No Bake Cookies

Ingredients:

2 cups sugar

4 tablespoons cocoa

1 stick butter (real butter)

1/2 cup milk

1 cup peanut butter (crunchy or smooth whichever you prefer)

1 tablespoon vanilla

3 cups oatmeal

Wax paper or foil

Directions:

In a heavy saucepan bring to a boil the sugar, cocoa, butter, and milk. Let boil for 1 minute then add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper or foil (if using foil see **note) drop mixture by the teaspoonfuls until cooled and hardened.

**If using foil spray with a cooking spray to help with sticking.

Carrot Cake Roll

Ingredients (cake):

3 eggs
2/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar, to aid in rolling

Ingredients (filling):

6oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions:

1. Preheat oven to 350 degrees. Line a jelly roll (10x15) pan with foil and spray with cooking spray.
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
5. While the cake is baking set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in the powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Roasted Cabbage

Ingredients (per quarter):

1 tablespoon olive oil
2 tablespoons bacon bits
2 tablespoons lemon juice
1 tablespoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole cabbage, quartered

Directions:

Take your whole cabbage and cut it into 4 pieces and place each quarter in an individual piece of foil. Sprinkle/pour all the ingredients on top of each one and wrap tightly. Bake at 425 degrees for 20-30 minutes.

Hobo Casserole

Ingredients:

1 lb. hamburger
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 oz) can cream of mushroom soup
1/8 cup milk
1 1/2 cups french fried onions
salt and pepper, to taste

Directions:

Preheat oven to 350.

Cook hamburger meat until done. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. Slice onions and put on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. 

Mix soup and milk together and spread over cheese. Cover with aluminium foil and bake for 1 to 1 1/2 hours or until potatoes are tender.

Remove foil and top with french fried onions and brown for 5 minutes.