Broccoli Casserole

8 oz Velveeta
10 oz Chopped Broccoli (thawed)
1 can of cream of celery soup
1 cup of minute rice
1/2 cup of milk
1/4 cup of margarine or 1/2 stick of butter
2 tbs onion (optional)

Prepare:
Heat in sauce pan Velveeta, soup, butter, onion (optional) until all melted and blended well. In mixing bowl, mix rice and broccoli. Add your melted ingredients and milk. Mix well and pour into baking dish. Bake @ 350 for 30 minutes.

Tip: I usually spray my baking dish with pam before pouring in the casserole.

Cracker Toffee

My friend, Amy sent me the recipe for this sweet treat! She makes it every Christmas Eve & it's very addicting!




First, line (foil covered) baking pan with saltine crackers--so they all touch
but don't overlap.

Ingredients:

1 c. brown sugar
1 stick butter
1 bag mini chocolate chips
1 - 2 cups of chopped nuts (I like pecans)

Boil brown sugar & butter for 3 minutes & pour over all the crackers.

Bake @ 375 for 5 minutes

As soon as the pan comes out of the oven, sprinkle on mini chocolate chips &
chopped nuts. Fridge for 2 hours & then time to EAT! Just cut where you see
the crackers. So easy & so yummy!

***Also, I have used peanut butter chips & white chocolate chips instead of
chocolate chips--all were yummy!"

Basic 1-2-3-4 Cake

This recipe came highly recommended from my friend June! Check it out and let us know what you think!

The holiday season is a great time to experiment with flavors!

Ingredients

* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Buttercream Frosting
Ingredients

* 3 cups confectioners' sugar
* 1 cup butter
* 1 teaspoon vanilla extract
* 1 to 2 tablespoons whipping cream

Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium. speed for 1 minute more, adding more cream if needed for spreading consistency.

15 Bean Soup

This is my Sis-n-law, Lindy's recipe....

1 pkg 15 Bean Soup (dried beans)
1 29oz can petite diced tomatoes
3 Tbs lemon juice,
2 cloves garlic
1 pkg hickory smoked sausage
onion

Follow quick cook method on back of bag. Boil water with dried beans for 1 hour, then add in all other ingredients (chop the sausage into bite-sized pieces) and simmer for an additional 30-45 minutes. Add ham seasoning packet (comes with the beans) right before you serve. Serve with hot cornbread. It is delicious!

Meatsa Pasta

This is a house favorite here! It's easy for me to cook... less than 20 minutes from prep time to eating... and you can play with the ingrediants.

Here's what you need:

1 box penne pasta (of whatever you have)
1 pkg pepperoni
1 pkg smoked sausage or polish sausage
1 jar spaghetti sauce
fresh grated parmesian cheese

Cut up sausage into quarter sized bites (we do smaller for the little ones) and slice pepperoni in half. Put the meat in a skillet and let it sizzle.

While the meat is cooking, boil your water and cook your pasta. Once it's done drain it and add it in with the meat. Cover with spaghetti sauce. Top it with a sprinkle of parmesian and enjoy!

You can play with this one! Add bell peppers and onions to the meat for an added kick. We have also added bacon to it and it was delicious!

Pair with a salad, some bread, and tea and it is a comfort meal in minutes.

NOTE: I substitute turkey sausage, turkey pepperoni, whole wheat pasta, and reduced sugar ragu with very little taste difference!

Renee's Chicken Salad

This is my Aunt Renee's chicken salad recipe.


Boneless, skinless chicken breasts
Boiled eggs, one for each chicken breast
Dill relish
Onion powder
Pepper
Hellmann's mayonnaise

Cook chicken in crock pot (add salt so that chicken is seasoned while cooking); chop while still very warm. Chop eggs finely in food processor. Mix all ingredients until consistency of your liking. Don't add more salt until mixed thoroughly as dill relish is salty. Enjoy.


***I took frozen chicken tenderloins & boiled them with a little bit of water, s&p & minced garlic. I also added some garlic salt to the other ingredients.
And I chopped the chicken along with the eggs in the food processor.
We ate the salad on small rolls, I bought from the deli.

Pizza Dough for Thin Crust Pizza

Here's a recipe from Nikki.


2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal,for sprinkling


Mix a little sugar into the warm water.
Sprinkle yeast on top.
Wait for 10 minutes or until it gets all foamy.
Pour into a large bowl.
Add flour, salt, olive oil.
Combine.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
Cover and let rest for 20-30 minutes.
Lightly grease two 12-inch pizza pans.
Sprinkle with a little bit of cornmeal.
Divide dough in half.
Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
Try to make it thicker around the edge.
If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
Makes 2 12-inch pizzas.
If you don't want to use all the dough, you can freeze it.
Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Frozen Coffee Cooler

A recipe from Nikki.
recipe source: Southern Living Everyday Grilling Cookbook

6 cups ice cubes
4 cups brewed coffee, cooled
1 cup coffee liqueur
3/4 sugar
1 tsp ground cinnamon
1 cup half-and-half or milk
Garnished:whipped cream, ground cinnamon

-Process half of first 5 ingredients in a blender until smooth. Pour coffee mixture into a large pitcher. Repeat with remaining half of first 5 ingredients, and pour into pitcher.
- Stir half-and-half into coffee mixture, and garnish, if desired. Serve immediately. Yield: about 8 cups.

I omit the coffee liqueur, but you can make it according to your tastes. I also cut the recipe in half.

Slow Cooker Mac & Cheese

Nikki sent in this recipe.


Extra-Cheesy Macaroni and Cheese
1 (8-ounce) package shredded Italian three-cheese blend
1 (8-ounce) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/3 teaspoon black pepper
8 ounces small shell pasta (about 2 1/4 cups), uncooked

-Combine cheesed in a bowl; set aside.
-Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
-Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture. Makes 6 to 8 servings.

Slow Cooker Size: 3-quart
Prep: 6 minutes
Cook: 4 hours

No Precook - The best part of this simple recipe is tht you don't have to precook the pasta.