Pizza Dip

Ingredients:
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
1 cup pizza sauce
2 oz pepperoni, sliced
2 tbsp green pepper sliced
2 tbsp black olives, sliced

Directions:
1. Mix the cream cheese, sour cream, mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate.
2.  Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350 F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Funeral Potatoes

Ingredients:
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter
1/2 c chopped onion
2 cups finely crushed corn flakes
2 Tbsp butter/margarine melted

Directions:
1. Grease 9 x 13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3.  Gently fold hash browns into mixture.
4.  Pour mixture into pan
5. Combine crushed corn flakes and the 2 Tbs of melted butter and sprinkle on top of potato mixture.
6.  Bake for 30 minutes.

If wanting to, you can use cubed potatoes instead of hash browns but you will need to 

increase time to 55 minutes.

Witches' Brooms and Sauce

Ingredients:
1 can (8 oz) Pillsbury refrigerated garlic breadsticks
1 tbsp plus 1 tsp olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce

Directions:
1. Heat oven to 350.  Spray 2 cookie sheets with cooking spray.
2.  Unroll breadstick dough on work surface.  Cut dough in half crosswise, and separate to make 16 strips; cut each of the strips in half lengthwise to make 32 thin strips.  Place strips on cookie sheets, 1 inch apart.  Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on 1 end of each strip.  Spread out cut ends to make bristles of each broom.  Twist handle of each broom.  Brush dough with oil, sprinkle with Parmesan cheese.
3.  Bake 10-12 minutes or until golden brown.  Serve with marinara sauce.

Potato Wedges

Ingredients:

1/4 C grated parmesan cheese

1 TB olive oil

1 tsp onion powder

1 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp salt

2 russet potatoes, scrubbed and cut into wedges

Directions:

Preheat oven to 425 degrees. Put all ingredients in a bag and coat. Place on a greased baking sheet. Bake until easily pierced with a fork. Approximately 25 minutes. I usually flipped potatoes half way through the time to brown evenly.

*I use garlic salt instead of garlic powder and never put in the salt.

Southwestern Fried Rice

Ingredients:

1 lb boneless skinless chicken breasts, cubed
1 pkg (10 oz) frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 tsp oil
1 cup chicken broth
1 cup salsa
1 tsp chili powder1/4 tsp cayenne pepper
1-1 1/2 uncooked instant rice
1/2 cup shredded cheddar cheese

Directions:
1. In a large skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear.
2. Stir in the broth, salsa, chili powder, and cayenne; bring to a boil
3. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
4. Sprinkle the cheese; cover and let stand for 2-3 minutes or until cheese is melted.

Good inside tortillas or as a side dish

Gravy

When it comes to gravy I struggle but this article helped me out soooooooo much that I thought I should share.

Avocado, Tomato and Mango Salsa

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Applebee's Chicken Quesadilla Grande

Ingredients:

Flour Tortillas

1 tbsp vegetable oil

2 tbps chipotle sauce

4 oz grilled chicken breats, sliced

shredded lettuce

sour cream

chopped green onion

salsa

Quesa filling (use as desired)

Shredded jack and cheddar cheeses

Diced jalapeno pepper

diced tomato

diced onion

minced fresh cilantro

crumbled cooked bacon

Directions:

1. Brush one side of each tortilla with oil

2. Place one tortilla, oiled side down, on a work surface.  Spread the chipotle sauce over the tortilla.

3. Spread the chicken evenly on top of the sauce on the tortilla.

4. Evenly spread the quesa filling over the chicken.  Cover with the other tortilla, oiled side up.

5. Brown evenly on both sides in a nonstick pan until the filling is heated throughly.

6. Serve with lettuce, sour cream, green onion, and salsa as accompaniment. Sprinkle crumbled bacon on top, if using.

Garlic Mashed Potatoes

Ingredients:
1 garlic bulb, unpeeled
2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tbsp butter
salt and pepper to taste

Directions:
1. Place the garlic on a sheet of aluminum foil and wrap tightly.
2. Roast in a preheaded 400 oven for 45 mins, until soft.
3. Unwrap and let cool
4. Pell the cloves and squeeze out the pulp
5. Wash and rinse the potatoes under cold water.  Halve or quarter.
6. In a large pot, cook the potatoes at a slow boil for about 20 mins.
7. Remove from the heat and let drain in a colander.
8. In a large saucepan or bowl, combine the potatoes and roasted garlic with the remaining ingredients and mash with a potato masher.
9. Serve warm (good with gravy)

Cinnamon and Sugar Glazed Orange Knots

Ingredients:
12 Rhodes Texas Rolls, thawed but still cold
1 medium orange rind, grated (or 1 heaping TBS dry orange zest)
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted

Citrus Glaze Ingredients:
1 cup powdered sugar
1 TBS butter, melted
3 TBS orange juice
1 tsp. vanilla

Directions:
1. Mix grated orange rind with melted butter.
2. Roll each thawed roll into a 9" rope and tie in a loose knot.
3. Roll each knot in melted butter mixture and then in cinnamon sugar mixture.
4. Place on a greased baking sheet and let rise until doubled in size (about 1 hour).
5. Bake at 350 degrees for 15 - 20 minutes or until golden brown.
6. Brush or drizzle with glaze while still slightly warm.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=927

Parmesan Knots

Ingredients:
Texas size Rhodes rolls, thawed but still cold
melted butter
garlic salt
Parmesan cheese, (cheap shelf stable kind)

Directions:
1. Roll each into a 9" rope and tie into a loose knot.
2. Brush with lots of melted butter.
3. Sprinkle with garlic salt.
4. Place on a greased cookie sheet and let rise until double, (about 1 hour).
5. Bake at 375 degrees for 10-15 minutes or until golden brown.
6. Brush with butter again and let cool slightly.
7. Dip in melted butter then in Parmesan cheese.


I got this recipe from:
http://www.justgetoffyourbuttandbake.com/?p=928

Terri's Taco Salad

Ingredients:

1 lb hamburger

1 pkg taco seasoning

lettuce

grated cheese

sliced olives

sliced tomatoes

red kidney beans (drained)

frito chips (crunched)

Sauce:

Thousand Island Dressing

Milk

Seasoned Salt

Lemon Pepper

Combine:

Fry hamburger with 1 to 3/4 pkg taco seasoning. Drain and cool. Add lettuce, cheese, olives, tomatoes and kindey beans. Toss together.

Sauce:

Combine less than half the bottle of dressing with milk, (just enough to hold the salad together) Season if you want.

Don't add chips or sauce until just about ready to serve

Snicker Salad

Ingredients:

1 (5 0z) pkg instant vanilla or french vanilla pudding

1 cup milk

1 (4 oz) pkg cream cheese, super softened

1 (12 oz) container frozen whipped topping, thawed

6 apples (peeled, cored, chopped)

6 (2.16 oz) bars snickers candy (chilled and chopped)

Green seedless grapes

Directions:

1. Prepare the pudding using 1 cup of milk instead of 3 stated in the pgk instructions. Blend in the cream cheese and then blend together with whipped topping

2. Add the apples, candy cars and grapes.  Mix together and refrigerate until chilled.

Ranch Biscuits

Ingredients:

2 cups biscuit/baking mix

4 teaspoons dry ranch salad dressing mix

2/3 cup milk

2 tablespoons butter or margarine, melted

1 teaspoon dried parsley flakes

1/8 teaspoon garlic powder

Directions:

1. In a bowl, stir the biscuit mix, salad dressing mix and milk until combined.

2. Drop 2 in apart onto a greased baking sheet.

3. Bake at 425 for 10-15 mins or until golden brown

4. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits

9 biscuits 

Pizza Mummies

Ingredients:

English muffins

• Pizza sauce
  
• Black olives
  
• Scallions
  
• Red or green pepper
  
• Cheese sticks or slices

Directions:

1. Heat the oven to 350º F. For
    each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
   
   
   
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
   
   
   
3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.
   
   
   
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
   
   
   

Wendy's Chili

Ingredients:

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Directions:

1. In a frying pan, brown the ground beef; drain.

2. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot;

3. let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Pico De Gallo

Ingredients:
4 Firm Roma Tomatoes, diced
1 med sweet onion, diced approx. 4.5 oz
1 Jalapeno pepper or to taste
4 T cilantro diced or to taste or to taste
Juice of 2 Limes
1 tsp chopped garlic

Directions:
1. Dice tomatoes and sweet onion
2.Remove some-none-or all of the seeds in the Jalapeno pepper depending on how hot you want it. Then dice it.
3.Remove leaves of Cilantro from stems and dice.
4.Add 1 tsp chopped garlic or to taste.
5.Mix gently and squeeze Lime Juice over top.
6.Mix gently and refrigerate for at least 2 hrs for flavors to blend.

Serves 10

Caribbean Chicken Salad

Ingredients:

3 cups rotisserie chicken (cut into cubes)

1/4 cup Jamaican Jerk Seasoning Blend

2 TBS vegetable oil

8 cups bite-size pieces mixed salad greens

3 cups peeled and sliced fresh peaches

1 - 1/3 cup fruit-flavored vinaigrette (we used raspberry walnut)

Directions:

1. Place chicken in bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.

2. Toss salad greens and peaches into a large bowl and pour the vinaigrette over.

3. Top with chicken.

Big Mac Sauce

Ingredients:
1/2 cup mayonnaise
2 TBS French dressing
4 tsp sweet pickle relish
1 TBS finely minced white onion
1 tsp white vinegar
1 tsp white sugar
1/8 tsp salt

Directions:
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.

Broccoli and Ramen Noodle Salad

Ingredients:
1 (16 oz.) pkg. broccoli coleslaw
2 (3 oz.) pkg. chicken ramen
1 bunch green onions, chopped
1 cup slivered almonds
1 cup sunflower seeds
1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

Directions:
1. In a large salad bowl, combine the slaw and green onions.
2. Whisk together the sugar, oil, vinegar, and ramen seasoning packets. Pour over salad and toss evenly to coat. Refrigerate until chilled. The longer the better, (I like about 1 day).
3. Right before serving top with almonds, sunflower seeds, and crushed ramen noodles.