Wednesday, December 26, 2012

Chicken rollups

1 pound cooked chicken
8 ounces cream cheese softened
12 ounces frozen chopped broccoli thawed
2 T dried parsley
salt and pepper to taste 
2 cans crescent rolls

Mix chicken, cream cheese, broccoli, and parsley in a large bowl. Roll out crescents. Put a large tablespoon of chicken mixture on each crescent and roll up. Bake on sheet at 375 for 8-10 minutes until browned. 
These freeze well too.

Tex-Mex Cornbread Casserole

1 lb of Ground Beef

1 15 oz. Can Diced Tomatoes

1 small onion

1 Package Taco Seasoning - (I actually use my own seasoning of Chile Powder, Cumin, Garlic Salt and whatever I feel like putting in)

1 Can Kernel Corn - any size (Drained)

1 Can Sliced Black Olives (Drained) (Optional for those that don't like them)

1 Can of Green Chiles (Optional for those that don't like them)

2 Cups Shredded Cheese

1 Jiffy Corn Muffin Mix (Or other corn bread mix)

Pre-heat oven according to Jiffy Muffin instructions. Grease a casserole dish and set aside. Brown ground beef and diced onion. Once onion is clear and beef cooked, stir in diced tomatoes (with juice), Green Chiles, and taco seasoning. Stir in corn and black olives (I use two cans because I love them). Simmer for about 5-10 minutes until some of the liquid evaporates. Dump mixture in bottom of casserole. Sprinkle 1 cup of cheese on top. Next mix cornbread muffin mix according to package directions and add second cup of cheese to the mix. Pour on top of meat mixture and spread evenly. Bake about 20-25 minutes until the cornbread is done.

*Optional, you can put a can of creamed corn or kernel corn in the corn bread mixture as well

Impossibly Easy Cheeseburger Pie


lb lean (at least 80%) ground beef


large onion, chopped (1 cup)


teaspoon salt


cup shredded Cheddar cheese (4 oz)


cup Original Bisquick® mix


cup milk





Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.


In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.


In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. 


Bake about 25 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Joy's Meatloaf

Turkey Meatloaf


Active Time: 30 min

Total Time: 1 1/2 hr


* 1 1/2 cups finely chopped onion 
* 1 tablespoon minced garlic 
* 1 teaspoon olive oil 
* 1 medium carrot, cut into 1/8-inch dice 
* 3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor 
* 1 teaspoon salt 
* 1/2 teaspoon black pepper 
* 1 1/2 teaspoons Worcestershire sauce 
* 1/3 cup finely chopped fresh parsley 
* 1/4 cup plus 1 tablespoon ketchup 
* 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) 
* 1/3 cup 1% milk 
* 1 whole large egg, lightly beaten 
* 1 large egg white, lightly beaten 
* 1 1/4 lb ground turkey (mix of dark and light meat) 

* Accompaniment:roasted red pepper tomato sauce   or ketchup 
* Special equipment: a meat thermometer or an instant-read thermometer 


Preheat oven to 400°F. 

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool. 

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.) 

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. 

Let meatloaf stand 5 minutes before serving. 

Nutritional Information

Each serving (not including sauce) contains about 230 calories and 9 grams fat.

Nilda's Stuffed Peppers

4 green or red bell peppers
·         Salt
·          medium yellow onion, peeled and chopped
·         1 clove of garlic, peeled and chopped
·         5 tbsp Olive oil
·         1 lb of lean ground beef
·         1 1/2 cup of cooked rice
·         1 cup chopped tomatoes, fresh or canned
          1 tbsp chopped fresh oregano or 1 tsp of dried oregano
·         Black pepper (to taste)
·         Dash of Tabasco sauce (optional)

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 5 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
Serves 4.

Meatballs in Crockpot

1 bag of turkey meatballs
1 bottle chili sauce
1 can cranberry sauce (smooth)

Mix chili sauce and cranberry sauce together.  Add meatballs to crockpot and simmer on low. 

Frosty Peanut Butter Cups

9 graham crackers, crushed
2 Tablespoons butter, room temperature
1 cup cold milk
1/2 cup peanut butter
1 (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
12 paper lined muffin cups.

Combine graham crackers and butter.  Put about a tablespoon in paper lined cupcake pan.
Whisk together milk and peanut butter.  Add pudding mix.  Fold in whipped topping.
Fill cupcake cups and then freeze over night.

Let stand at room temp for 5 minutes before serving.
Makes twelve.

Paula's Rhubarb Cobbler

4 cups chopped rhubarb (about 8 stalks)
1 box strawberry jello
½ cup sugar
White cake mix
1 stick butter, melted
1 cup water

Layer in above order in a 13 X 9 pan (sprayed w/Pam). 


Bake at 350 degrees for about 40-45 minutes

Anne's Biscuits

2 ½ c bisquick
½ c butter
2/3 cup milk

Mix in food processor and bake.

Shrimp Salsa








Chocolate Pecan Pie