Tortellini Cream Spinach

1 Package Barilla Tortellini (Cheese & Spinach)
1 Box Frozen Chopped Spinach
1 cup Heavy Whipping Cream
2/3 cup Milk
4 oz Cream Cheese
1/3 cup Grated Kraft Parmesan and Romano Cheese
1 1/2 tsp Black Pepper
1/2-1 tsp Salt
1/2 tsp Garlic Salt
1/2-1 tsp Garlic Powder (1 Garlic Clove)
Dash Crushed Red Pepper Flakes
Fresh Shredded Parmesan Romano Cheese
Shredded Mozzarella Cheese

Start water in pot to boil. Cook Spinach as directed on package (I cook mine in the microwave for 7 min, and then take out season with a little pepper, salt, and 1/2 tsp of butter, then cook for 1 minute, drain and set aside.)
While waiting for water to boil, in a skillet on low heat, cut cream cheese into pieces and place in skillet. Add Cream and Milk. Warm until cream cheese starts to melt add Kraft Cheese (use whisk to blend together). Add Pepper, Salt, Garlic Salt, Garlic Powder, Red Pepper Flakes, mix together. Raise heat to low-medium heat. Once sauce has warmed and combined together add spinach, raise heat to a slight simmer, be careful not burn the sauce!!! Stir often!!! Simmer for 5 minutes just to combine flavors. Add 1/2 cup of both shredded cheeses, stir then set aside. Drain noodles, return to pot, add sauce to noodles, stir gently together, top with more fresh shredded cheese.

By: Melissa Frederick

Curly Italian Pasta

Cavatappi pasta (I usually cook half the box for my family of 5)
1 package Italian Ground Sausage
1/3 cup diced green bell pepper
1/3 cup diced onion
1-2 cloves garlic
1 can of Italian diced tomatoes
1-1 1/2 cups of Heavy Whipping Cream
Salt and Pepper to taste
Fresh grated Parmesan and Romano Cheese (I use Sargentos shredded cheese)

Bring water to boil for noodles. Cook sausage until cooked through, drain, return to pan and add green bell pepper, onion, garlic, salt and pepper. Continue browning meat, and cooking veggies. Add Pasta to water, and cook according to package. Add tomatoes to meat mixture, continue cooking for 5 more minutes. Then add Heavy Whipping Cream to meat mixture, low-mid heat. Drain pasta, return to pan. Add about a cup of cheese in the meat mixture and stir till combined, then add to pasta. Top with more cheese.

By: Melissa Frederick

Ranch Chicken

8-10 Boneless Skinless Chicken Tenderloins (Thawed)
1 Hidden Valley Ranch Dressing Packet
1 Cup Milk
1 Cup Miracle Whip
Shredded Mozzarella Cheese for topping

Preheat Oven to 375 degrees F.

Lightly spray/grease a 13x9 baking dish, and place chicken in dish. In a bowl mix Ranch Packet, Milk, and Miracle Whip, then pour over chicken. Bake uncovered for 25-30 minutes or until chicken is no longer pink. When done, top with cheese and put back in the oven for 5 minutes.

Serve with Rice, your favorite vegetable, and a roll.

By: Melissa Frederick

Hidden Valley Ranch Burgers

1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
1 lb Lean Ground Beef
1 cup Shredded Mild Cheddar Cheese
1 package of Hamburger Buns

Combine seasoning/salad dressing mix with beef and cheese. Shape into patties; cook thoroughly, until meat is no longer pink in the center. (Table top grill 5 minutes.)
Makes 5 Burgers.

Top with with Cheese and your favorite toppings!

By: Hidden Valley

Enchiladas

3 (5oz) cans of Turkey or Chicken (chopped)
1 (4oz) can of Mushrooms (chopped)
2 (4oz) can of Black Olives (1 can chopped)
3 Tbsp. of Minced Onion or ½ Medium Onion Finely Chopped
Salt and Pepper to Taste
1 package of Mexican Shredded Cheese
2 (10oz) cans Enchilada Sauce (Old El Paso)
10 Large Flour Tortillas (Aztec, refrigerated section)

Heat oven to 375 degrees F. Lightly Spray 13x9 inch baking dish, and set aside.

Combine Turkey or Chicken, Mushrooms, 1 can chopped Black Olives, Onion, Salt/Pepper, ½ cup Cheese. Then add enough sauce to coat and bind meat mixture (don’t make it wet). Lay out a piece of wax paper (anything will do), and measure out ½ cup of meat mixture out. Warm Tortillas in microwave for 10-20 seconds, or until warmed through. Add meat mixture to Tortilla and roll up (fold left side in about an inch, and same with right, then roll starting at bottom till you form an Enchilada. Place in your baking dish. Pour rest of sauce, except for 1 can. Make sure to coat all of the Enchilada to prevent drying out. Bake for 30 minutes. Pour rest of sauce over Enchiladas, cheese, and can of Black Olives, and put back in oven for 5 minutes or until cheese is bubbly.

Serve with Refried Beans and Rice.

Extras: I used 1 whole rotisserie chicken (pull apart)
1 1/2 tbls chopped jalapeno pepper


By: Zachreson Family

Chocolate Chip Cookies

1/2 cup shortening (Recommend Butter Flavored Crisco)
1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla (Recommend McCormick)
2-1/2 cups all-purpose flour
1 12-ounce package Milk Chocolate Chips (I use 1/2 a bag)

Directions
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 11 minutes (add a 1-2 minutes if using refrigerated dough) or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 3-4 dozen cookies.

Note: You can substitues Milk Chocolate Chips with, any kind of chocolate chips, nuts, or toffee bits, etc...

By: Better Homes and Garden

Southwest Turkey Burgers

1 pound ground uncooked turkey
1 cup crushed Doritos
1/3 cup finely chopped green sweet pepper
1/3 cup finely chopped onion
1 tablespoon chili powder
1 tablespoon taco seasoning
1/2 tsp salt (to taste)
1/2 black pepper (to taste)
1 egg, slightly beaten

Toppings:
Sliced Monterey Jack Cheese or Monterey Jack Cheese w/ Jalapeno peppers
Lettuce
or Use your favorite toppings

Mix all the ingredients together, and form patties. Cook until cooked through (table top grill it takes 5 min).

By: Melissa Frederick

Taco Soup

1 ½ lb’s Hamburger Meat
1 Medium Onion (chopped)
4 16oz Cans Bushes Chili Beans (with juice)
1 Can Whole Kernel Corn (with juice, regular or large can you choose)
2 14.5oz Cans Diced Tomatoes (with juice)
1 Can Tomatoes with Green Chilies (with juice)
1 4oz Can Chopped Green Chilies
2 Cups of Water
½ tsp Salt
½ tsp Garlic Powder
¼ tsp Black Pepper
1 Package Taco Seasoning Mix
1 Package Dry Original Ranch Dressing Mix

In a large pot, brown and scramble hamburger meat (season to your tastes), drain. Add onion and cook about 5 minutes. Add (including juices) chili beans, corn, tomatoes, and green chilies, stir till combined. Add water then stir. Then add salt, garlic powder, black pepper, taco seasoning, and ranch seasoning. Stir till combined. Bring to a simmer and cover for 1 hour, stirring occasionally to prevent sticking.

Serve with tortilla chips, shredded mozzarella, and your favorite rolls.

(This recipe freezes well too. Pour cooled leftovers into Freezer Ziploc bags, and freeze. When ready to use again, set bags into warm-hot water. When soup loosens from edges, pour into a pot and heat until warmed through.)

By: Thompson Family

Sweet & Tangy Pork Chops

1/4 c. chicken broth
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp canola oil (any oil will do)
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper

Season pork chops with salt, pepper, and garlic salt before cooking.

In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Remove pork chops, top with chopped peppers, and cover. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Pour on top of pork chops and peppers.
Yield: 4 servings
(Note: Double the sauce if cooking more than 4 pork chops.)

Idea from Laura Vancour: http://www.imlostinthekitchen.blogspot.com

Banana Pudding

Ingredients
Filling:
2 tbsp. flour 1 ½ c. milk
½ sugar ½ can evaporated milk
¼ tsp. salt 3 egg yolks
6 ripe bananas 1 tsp. vanilla
Vanilla Wafers

Topping:
3 egg whites 3 tbsp. sugar


Combine sugar, flour, and salt over medium to low heat. Stir in both milks, and cook until thickened. Stir often. About 15 min. or more. Stir in beaten egg yolks (temper). Cook about 5 min., stirring often. Add vanilla away from heat. Layer cookies, bananas, and filling in baking dish. Top with meringue – mix egg whites and sugar until fluffy. Bake: 400 degree until lightly brown about 5 min.

By: Ann Easley

No Bake Cookies

Ingredients
2 c. sugar 1/8 tsp. salt
½ c. Hershey’s cocoa 1 c. peanut butter
½ c. milk 1 tsp. vanilla
1 stick butter 3 c. quick oats

Directions
In a cold sauce pan add butter, sugar, cocoa, salt, milk. On a medium to high heat stir continually till it comes to a boil. Boil 1 minute, do not over cook (keep stirring). Remove from heat add peanut butter, stir till combined, then add vanilla, stir. Add oats a little at a time. If mixture is runny add more oats. Let set for 1 min. Drop spoonfuls of cookie mixture onto aluminum foil, and let set until firm.

By: Frederick Family

Squash Casserole

Ingredients
6-8 med. Yellow squash 1 can cream onion soup
2 c. shredded cheddar cheese 1 can cream celery soup
1 package crushed Ritz crackers


Directions
Clean and cut up squash. Cook on stove till tender. Crush crackers, and mix with 1 c. cheese, and both soups. Drain squash and mix with cracker/soup mixture. Pour into a greased baking dish, and top with rest of cheese. Cook till cheese completely melts.
Bake: 375 degrees for 15-20 min.
Microwave: 6-10 min

By: Darleen Boynton

Pistachio Pudding

Ingredients
1 8oz crushed pineapple drained
½ c. chopped pecans
1 c. cool whip
½ c. small marshmallows
½ c. coconut
1 package Jell-o pistachio pudding

Directions
Mix together pineapple and pistachio pudding. Add nuts, coconut, and marshmallows. Then fold in cool whip. Refrigerate.

By: Stacy Ricks

Sweet Potato Souffle

Ingredients
3 large sweet potatoes ½ c. evaporated milk
1 c. sugar 2 tsp. vanilla
2 eggs beaten 1 bag marshmallows
½ tsp. salt ½ c. chopped pecans (optional)
1 stick butter

Directions
Peel and cook potatoes in pot of water until tender. Drain potatoes and whip. Add sugar, eggs (temper), salt, butter, evaporated milk, and vanilla. Mix well and put in a greased 1 ½ quart casserole. Bake: 325 degrees for 25 minutes. Place Marshmallows and pecans on top and bake for 5 more minutes.

Pecan Tarts

Ingredients
Crust: Filling:
1 3oz cream cheese softened ¾ c. brown sugar
½ c. butter softened 1 tsp. vanilla
1 c. flour 1 egg
2/3 c. chopped pecans

Directions
Cream together butter and cream cheese. Stir in Flour. Chill at least 2 hrs. or overnight.
Beat egg, mix in brown sugar and vanilla, then add pecans.

Press crust into mini muffin tins. Fill 2/3 full with filling (some maybe left over). Bake: 325 degrees for 25 minutes. Makes: 20

By: Stacy Ricks

Pretzels

1 tbsp yeast (one packet)
½ cup warm water
1 tsp honey
1 1/3 coup flour
1 tsp salt

Preheat oven to 325º.

Put yeast in a small glass bowl with the warm water and honey. Stir a little, then let the mixture sit for 5 minutes.

Mix the flour and salt together in a medium size bowl, make a small well.

After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.

Stir everything together, Use a spoon to start, finish with hands. The dough is ready when it’s still a little crumbly and flaky.

Put the dough on the cutting board and knead it. Knead into a ball.

Break off a piece of dough that’s about the size of a big gumball. Damp a paper towel and lay on top of dough not being used right now. Use your hands to roll it into a skinny snake.

Twist the snake into a medium size pretzel shape, and put it on a cookie sheet. Do this with all the dough, making 12 pretzels.

Bake pretzels for 10 minutes. When you pull them out of the oven, before they cool, you can add butter and sea salt, or butter and cinnamon sugar, or any seasoning you would like.

Chocolate Peanut Butter Cookies

(Preheat oven 350º, Makes about 35 cookies)

Ingredients:

1 ½ cups flour
½ cup unsweetened cocoa powder
½ tsp baking soda

Combine these and set aside.

½ cup softened butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup peanut butter
1 egg
1 tbls milk
1 tsp vanilla

In a large bowl beat together butter, granulated sugar, brown sugar, and peanut butter until combined. Add egg, milk, and vanilla; mix well. Beat in flour mixture, as much as you can then add any left over by hand. Make ¾ inch balls, set aside.

¾ cup powder sugar (sifted optional)
½ cup peanut butter

Mix together until smooth. Make into as many balls as the chocolate balls you’ve made, half the size.

2 ½ to 3 tbls granulated sugar on work surface, slightly flatten the chocolate dough, top with peanut butter ball, and shape the chocolate to surround the peanut butter completely. Roll into a ball making sure to keep the peanut butter inside, then lightly roll in sugar. Slightly flatten on lightly greased cookie sheet. Bake for about 8 minutes, or until they crack on edges a little. Let set for a minute, then cool on a rack.

By: Melissa Frederick (Idea: Tim Frederick)

Chicken Lumps

Chicken Tenders
Pillsbury Crescent Rolls
Block of Mozzarella Cheese
Salt
Pepper
Garlic Salt
Seasoning Salt

Heat oven to 375º

Heat a skillet, medium-high heat. Lightly spray skillet, place frozen chicken in skillet, and cover. When the top of the chicken turns white, lightly sprinkle seasonings on top of chicken, then flip chicken over and cover. Continue to cook until chicken is no longer pink inside, do not over cook or chicken will dry out (reminder it will finish cooking in the oven)! When chicken is done remove from skillet and cut each piece in half (width way, not length), then let cool.

Get a cookie sheet, and line with aluminum foil, and spray lightly, then set aside.

Cut block cheese into slices, one slice per chicken lump.

Get Pillsbury Crescent Rolls, separate into triangles, and using the heal of your hand press out the triangles (it’s like rolling out dough just using your hand), do not make to thin. Place one piece of cheese on the roll and one (half) piece of chicken on top of cheese and roll into the roll, shape dough around edges.

Place chicken lumps on cookie sheet, and bake about 18 min or until brown (you can follow the temperature and cooking time that is on the Crescent Roll package.)

Pair these with pasta, your favorite marinara sauce, and a salad.

By: Melissa Frederick

Chicken Salad Sandwiches

Loaf of Bread
12.5oz Can of Chicken
Sweet Vidalia Onion Dressing (salad dressing isle)
One Finely Chopped Stalk of Celery
1 tbls Miracle Whip
1 ½ tsp Dill Pickle Relish
1/3 cup Shredded Cheddar (not sharp) or Shredded Colby Jack
Dash of Salt, Pepper, Garlic Salt

This will make a little over a half of loaf of bread. (You can use white, wheat, etc.)

Place chicken in a bowl and break it up using a spoon. Pull one stalk of celery off bunch (clean it) and finely chop it up and add to chicken. Then add Miracle Whip, Dill Relish, Cheese, and seasonings, then mix. Then add Sweet Vidalia Onion Dressing, just enough to coat and bind chicken mixture together. (I have made it without the relish and cheese before and it was still good).

Evenly distribute mixer onto slices of bread, then top with a slice of bread, cut, and enjoy!

By: Melissa Frederick