Taco Casserole

(Becca)

1 pound ground beef

1 packet taco seasoning

Laughing Cow Chipolte Cheese

Flour tortillas

Shredded Mexican cheese

Cook ground beef, drain. Add seasoning and a little water, let simmer. Add 2/3 of cheese wedges that come in a round container. Stir until cheese is melted.

In a round casserole dish lay one flour tortilla down. top with 1/3 meat mixture and a handful of shredded cheese. Add another tortilla, meat mixture, and cheese. Repeat until you are out of meat. Top with cheese and cover with foil. Bake a 350 degrees for 25-30 minutes until hot and bubbly. Serve with Spanish rice and chips.

BBQ Chicken Pizza

(Becca)

Sweet Baby Rays Original BBQ Sauce
2 chicken breasts, cooked and chopped into 1/2 inch pieces
Boboli pizza crust
2-3 cups shredded mozzarella cheese
red onion, thinly sliced
cilantro

Marinate chicken in approximately 2/3 cup of BBQ sauce for 3-4 hours. Cook chicken, covered, for 30 minutes in 325 degree oven. Spread crust with BBQ sauce, cover with 2/3 of cheese. Layer chicken, onion, and cilantro on top. Cover with remaining cheese. Bake pizza for 10-12 minutes at 450 degrees.

Turkey & Dressing

(Aunt Jeanne)

20 pound turkey
1 loaf cheap white bread, cubed
2 eggs, beaten
1 medium white onion, diced
1 cube butter
3 celery stalks, diced
3 heaping tablespoons poultry seasoning
salt and pepper

Check both ends of turkey, remove neck, heart, and gizzards from inside of turkey. Wash and dry turkey, keep turkey cold.

Simmer neck, gizzard, and heart in 6 cups of water for 2 hours. Throw away giblets. Save turkey broth. Let cool. Melt butter and eggs into turkey broth. In a large bowl mix bread cubes, onion, celery, and turkey broth (with butter and eggs). Sprinkle seasoning on top and mix together. Add turkey broth to above until it is very moist. Put stuffing into neck and body cavity and secure with laced nails. Place turkey into brown paper bag that has been greased on the inside with Crisco. Seal bag (or use two).

Bake at 425 degrees for 2 1/2-3 hours. Use meat thermometer, remove turkey at 160 degrees (place in breast). Remove turkey from oven, let rest for 1/2 hour before removing dressing and slicing. Make gravy from pan drippings.

Chicken Teriyaki

(Aunt Peg)

1/2 bottle Worcestershire
1/4 cup soy sauce
garlic powder 
celery salt
onion salt

Mix above together, use spices to desired taste. Pour over chicken breasts, cover with tin foil. Bake for 1 hour at 350 degrees.

Orecchiette with Roasted Broccoli and Walnuts

(Ashley Pollock)

Ingredients:

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 ½ pounds), cut into small florets
½ cup walnuts
¼ cup olive oil
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons unsalted butter
¼ cup grated Parmesan (1 ounce)

Directions:

Heat oven to 400 degrees F.

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.

Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)

Sprinkle with the Parmesan before serving.

Quick and Easy Tacos

(Ashley Pollock)

Ingredients
1 1/2 pounds ground beef
1 teaspoon ground cumin
1 1/2 cups jarred salsa
kosher salt
8 taco shells
1 avocado, diced
1/2 cup sour cream
1 cup fresh cilantro

Directions
Heat a skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Spoon off and discard drippings.
Stir in the cumin, 1 cup of the salsa, and ¾ teaspoon salt. Cook, stirring occasionally, until heated through, 2 to 3 minutes.
Fill the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and remaining ½ cup of salsa.

Notes/Variations
I always use chili powder instead of cumin.  These tacos are as spicy as the salsa you choose (use “mild” salsa for less spice and “hot” salsa for spicier tacos).  We always heat our taco shells in a 350 degree oven for 2-3 minutes before building our tacos.  When it comes to toppings, use what you like!  We usually just top our meat mixture with sour cream, cheese, and cilantro.  Enjoy!

Cheesy Baked Shells and Broccoli

(Ashley Pollock)

Ingredients
3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 16-ounce package frozen broccoli florets ***

Directions
Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.
Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg,salt, and pepper.
Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or a 1 ½-quart baking dish.
Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.

***I use fresh broccoli (1 large head of broccoli, or 2 if they are smaller).  Simply cut broccoli into pieces and steam.  Add broccoli to recipe as described in directions above.

Baked Bean Enchiladas

(Coco)

Preheat oven to 325 degrees. Mix together Bushes baked beans and salsa over medium heat. Spoon into tortilla with cheese, roll and place in casserole dish. Pour remaining contents over rolled tortillas and sprinkle cheese over top. Place into oven to heat and melt cheese.

Chicken Pot Pie

(Aunt Wendy)

1 package Pillsbury pie crust

1 can cream of chicken soup

1 can cream of potato soup

1 cup store roasted chicken

1 (15 oz) can mixed vegetables

1 can mushrooms

Mix together. Put in pie crust. Cover with foil. Put on cookie sheet. Bake at 350 degrees for 1 hour. Take foil off for the last 10 minutes to brown the top.

Salmon Marinade

(Riely)

3 Tbsp brown sugar
1 Tbsp honey
2 Tbsp butter
1/4 cup dijon mustard
2 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp ginger

Melt sugar, honey, butter (cool). Whisk in the rest. Brush salmon with oil. Bake in oven 375 degrees covered with foil for 25 minutes.

Tequila Tri-Tip with Teardrop Relish

(Riely)

1/2 cup fresh lime juice (3 limes)
1/2 cup fresh cilantro
1/4 cup tequila2 tsp ground cumin
1 tsp ground black pepper
1/2 cup olive oil
1/3 cup soy sauce
7 garlic cloves
2 tsp grated lime peel
2 tsp dried oregano
2 (2 lb) tri-tip roasts

Combine ingredients in a large zipper bag. Add meat and seal. Refrigerate at least 2 hours or overnight, turning occasionally. 

Remove meat from marinade and discard. Grill until internal temp is 140 degrees. Slice into small bite-size pieces.

Relish:
2 Tbsp Balsamic vinegar
2 green onions, trimmed and sliced
2 Tbsp minced cilantro
2 cups teardrop tomatoes (halved)
1 can mild green chilies, diced
6 Tbsp olive oil
1 Tbsp fresh oregano
salt and pepper

Whisk vinegar, chilies, & green onions. Whisk in oil in a thin stream. Add cilantro, oregano, tomatoes, salt, and pepper. 

Spoon relish over meat and serve.

Tuna Noodle

(Grandma Meisenbach)

1 can tuna
6 oz twisted noodles
1/3 cup chopped onion
1/4 cup chopped green pepperes
1 cup celery, finely chopped
1 cup grated sharp cheese
1 cup cream of chicken soup
3/4 cup milk
1 tsp salt

Cook noodles for 3 minutes. Drain and place in bottom of casserole pan. Sprinkle green pepper, onions, and tuna.  Mix soup and milk together and pour on top. Sprinkle with cheese. Bake 20 minutes at 350 degrees.

Chicken Salad

(Aunt Renie)

cooked chicken breast, cubed or shredded

chopped celery

pecans

grapes, cut in half

crushed pineapple (small can, drained)

real mayonnaise

Blend all together. Also good with craisins.

Jeanne's Chicken Gary

6-8 boneless chicken breasts or strips
2-3 pints heavy whipping cream
1 can Kraft Parmesan cheese (about 2 cups)

In 9x13, place chicken, sprinkle cheese over chicken. Pour whipping cream over chicken.

Bake 1 hour at 350 degrees or until tender.

Serve over white rice. Serve with broccoli or peas.

Larene's Chicken Gary

6 chicken breast, boneless, skinless (or chicken strips)
1 beaten eggs
1 cup flour
1 cube butter, melted
2-3 pints heavy whipping cream
2 cups shredded Parmesan cheese

In 9x13 pan place chicken breasts that have been dipped in egg and rolled in flour. Melt 1 cube butter and pour over chicken. Then pour whipping cream over chicken and sprinkle with cheese. Bake at 350 degrees for about 2 hours. Serve over white rice. Yummy with broccoli or peas.

Cream Chicken over Rice

(Aunt Renie)

Cook on stove:
1 cube of butter, flour, salt, and pepper until thick. Pour in 2 cans of evaporated milk to make gravy.

Add shredded chicken breast.

Spoon over noodles. (I use Grandma's Frozen Noodles). Serve with broccoli.

Heidi's

(Aunt Renie)

1 round steak, cut into pieces

In a bag, combine:
1/2 cup flour
1/2 tsp salt
1/8 tsp pepper

Shake meat in bag with flour.

Fry:
1/2 cup onions
1/2 cup butter

Brown meat with onions and butter

Add:
1 big can whole tomatoes
1 tsp salt
1 tsp sugar
1 can mushrooms, drained

Bake in a casserole dish 2 1/2 hours at 325 degrees. Serve over noodles.

Jolyn's Grandma's Noodles

(Aunt Renie)

1/2 cup flour
1 egg
1/2 egg shell of whipping cream
dash of salt

Dry and cook for 1/2 hour in broth.

Pork Tenderloin with Apple Sauce

(Carissa)

2 pork loins, about 1 1/2 lbs each

2 cups apple juice

Cook at 350 degrees for 1/2 hour cook loins with juice, cover with foil.

While cooking... mix together:
1/2 cup apple butter
1/4 cup brown sugar
1/4 tsp ground cloves
1/4 tsp ground cinnamon
2 Tbsp water

Pour over pork loins. Cover and cook at 350 degrees for 45 minutes or until fork tender.

Dump Chili

(Aunt Wendy)

Brown 1 lb ground beef with 1 onion, chopped. Drain.

Add:

2 cans tomato soup

2 cans kidney beans, drained and rinsed

1-2 can Rotel

Mix all together and heat. Serve topped with sour cream and grated cheese.