best potatoes in the world

I don't have time today- but a lady made me dinner and she made us these potatoes that are soooo amazing. I will keep you posted on that one. YUMMMM!!!!!

All the recipes are just copied and pasted from my recipe book that I keep in a Word Document

Tater Tot casserole- I have been making this for years and my family loves it

this is really fast and does not require much time or ingredients. I grab pre-cooked ground beef to just throw in.

Tater Tot casserole

1 lb. ground beef
1 large pkg of tater tots
1 pkg. sloppy joe mix
1 c grated cheese
1 8 oz can of tomato sauce
2 cans cream of mushroom soup
2 c frozen corn, cooked

brown ground beef and add sloppy joe mix and tomato sauce. Layer on bottom of 9 by 13 pan. Layer corn on top of ground beef. Layer soup on top of corn. top with tater tots. sprinkle cheese on top. Bake at 375 for 45 min or until done.

Tortilla Casserole- I feel like I have so many versions of this type of dish

Tortilla Casserole

Ground beef

Diced onion

1 can cream of mushroom soup

1 pkg. enchilada sauce mix

1 can refried beans

Fry ground beans and onion. Mix in large bowl; enchilada sauce, soup and beans. Add the ground beef mixture to sauce mixture. Layer the following in a 9 by 13 dish : tortilla chips, meat mixture then grated Mexican cheese. Bake at 350 for 45 min or until cheese is bubbly.

Best Carrots

my favorite ways to make carrots

steam bag of baby carrots

when cooked stir in butter and lots of dill weed.

Perfection

4 Packet Roast

4 Packet Roast
Submitted by Mindy at www.sisterscafe.blogspot.com

Printer Friendly Version

Ingredients:
1 packet ranch dressing mix
1 packet brown gravy mix

1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2-3/4 cup of water
assorted veggies if desired (I like carrots the best, but I often use cubed potatoes and onion wedges, as well)

Place roast in crockpot. Arrange vegetables around the roast if being used. Sprinkle the mix packets over the roast. Pour water around the roast. Cook on low for 6-8 hours.

Indian Fry Bread – Navajo Tacos

Indian Fry Bread – Navajo Tacos

2 cups flour 1 Tbsp shortening

2 tsp. baking powder 1 cup warm water

1 tsp. salt oil

Mix the flour, baking powder and salt. Cut in the shortening in with a pastry cutter or two forks. Add the water. The dough will be sticky. Cover with a wet cloth and let sit all day, the longer it sits, the easier it is to work with. You can let it sit less time, but it is harder to flatten out. When ready to cook, pinch off balls of dough. Flatten out the dough into a ¼ inch thick circle. Drop into hot oil to fry. Serve with beans, cheese, lettuce, tomatoes, salsa, etc. or with powdered sugar or honey. Makes about 8 individual servings.

tips for fast meals

I like to buy frozen bread rolls. They are pretty inexpensive here. I will pull a few out in the afternoon and for dinner I bake them and my family gets warm fresh baked rolls- and I barley did a thing. Love it!

Pre-cook all your ground beef and chicken. Divide into freezer bags. It is so nice when making dinner to have your meat ready to go.

Do a meal plan in advance. This keeps you from wondering what to make for dinner that day, and it helps you incorporate more variety into your meal when you see all your meals in advance.

Use crock pot as often as possible.

Freeze as many meals as you can so you always have a meal to pull out at the last minute.

Freeze mashed potatoes that you can pull out and add to meal at last minute ( Shepard's Pie, Hearty Chicken Bake)

Always check the night before to make sure you have all the ingredients you need for the next day so you are not scrambling at the last minute.

Have veggies pre- cut in fridge so they are easy to grab.

Always have a few meals in mind that do not require many ingredients that you can make fast at the last minute on those crazy days.

Use appliances as often as you can- slow cooker/ steamer's

I find that sometimes if I am running late it is faster to crack open a can of veggies and warm then in a pot then to steam them. I always make sure I have a few cans of veggies on hand. My family really like them too.

Fast Mexican casserole

My friend gave me this recipe and I adapted it to suite my family. Here is my version:

crushed tortilla chips

ground beef/optional ( cooked)

1 can tomato sauce

taco seasoning to taste

refried beans or pinto beans ( not drained)

1- 4 oz can green chili

sour cream

cheese

Layer ingredients in order listed in a 9 by 9 casserole dish. Bake in oven at 350 for 30 min.

we love Mexican!

We do a lot of Mexican dishes and one thing I do now is use corn tortillas. My husband loves when I do and I find it makes our Mexican dishes taste authentic. The trick with corn tortillas is that they have to be softened before you can roll them. There are a few ways to do this. I live to soften mine in the microwave for 30 seconds. Then I dip them in the sauce I am using before filling them and rolling them. Also you place them in the pan with the ends open. You can not roll the ends up like you do with a flour tortilla. It still works great. You will love it.

I have also been using my enchilada recipes and instead of rolling them, I layer a 9 by 13 pan with corn tortillas then the mixture that I would have put in the tortilla, then cover the top in cheese. It is a fast meal. My family loves it.

If you want to make your meat rally spicy boil it with a onion and some garlic. It really infuses flavor into the meat.

I like to boil tons of chicken then shred it and freeze it in ziploc bags. That way when I want to make a mexican meal I can just grab my pre-cooked/shredded meat out of the freezer and add to meal.

Stromboli

Stromboli

450 ml ricotta cheese

1 c parmesan cheese

1 egg

¾ c mozza

Bunch of spinach

1 tbsp butter

Salt and pepper

Pasta sauce

Jumbo pasta shells

Mix first 7 ingredients and stuff partially cooked pasta shells. Place in baking dish and cover with pasta sauce. Bake for 20-30 min at 350.

Creamy White Chili- Darren says this is the best soup he has ever had.

Creamy White Chili

1 pound boneless skinless chicken breast, cut into ½ inch cubes

1 medium onion, chopped

1 ½ teaspoons garlic powder

1 tbsp. vegetable oil

2 cans (15 ½ ounces each) great northern (or white) beans, rinsed and drained

1 can (14 ½ ounces) chicken broth (I make my own from the bouillon)

1 can (4 ounces) chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp dried oregano

½ tsp. pepper

1 cup sour cream

½ cup whipping cream (or I have used the light cool whip before)

Directions: In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (sometimes I cheat and only simmer for 15). Remove from heat; stir in sour cream and cream. Serve immediately. Yield 7 serv.

Shannon hoover

Brownies ‘n’ Berries Desert Pizza!

Brownies ‘n’ Berries Desert Pizza!

September 5, 2010

This recipe comes from Real Mom Kitchen, she has some delicious stuff!

Brownies ‘n Berries Dessert Pizza

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. Make batter as directed on brownie mix box. Spread in pan.
3. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Smore Brownies

Ingredients

Crust:
6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Chocolate Cherry Bars

Chocolate Cherry Bars

Bars

1 package of Devils Food Cake Mix

1 21 oz. can of Cherry Pie filling

1 tsp. Almond or vanillia extract

2 beaten eggs

Frosting

1 cup sugar

5 tsp margarine or butter

1/3 cup milk

1 cup chocolate chips

Heat oven to 350. Grease and flour 9 x 13 pan. Combine all of the bar ingredients together.Bake at 350 for 25-30 minutes. Let cool.

Frosting: In small pan combine sugar, margarine and milk. Bring to a boil and boil for one minute stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour over top.

Ham and Broccoli Stromboli

Ham and Broccoli Stromboli

1 pkg. (10 0z) refrigerated pizza dough

1 can ( 10 ¾ oz) Cream of Celery soup

1-2 cups cooked chopped broccoli

1-2 cups cooked ham

2 cups shredded cheese

Preheat oven to 400 degrees.Unroll onto greased baking sheet. Set aside.

Mix soup, broccoli and ham. Spread mixture down center of dough.Top with cheese. Fold long sides of dough over filling and pinch to seal. Pinch shorter sides together.

Bake 20 minutes or until golden brown. Slice and serve.

can also do this with sloppy joe mix, or chicken roll up mixture.

Pulled Pork- this is the best recipe ever

Pulled Pork by Rhonda Clausen

2 tbsp liquid smoke

2 tbsp Worcestershire sauce

1 tsp celery salt

1 tsp onion salt

1 tsp garlic powder

Marinate overnight. Put in crock pot and cook on low for 8 hours. Take meat out and pull meat apart taking out all fat. Clean crock pot add pulled pork back into crockpot. Add a bottle of BBQ sauce and warm all the way through. Serve on buns.

Café Rio Pork Barbacoa

Café Rio Pork Barbacoa

5-6 pound pork roast 7 oz. can chipotle chilies in adobo sauce

21 oz Dr. Pepper (do not use diet soda) 6-ish oz. red taco sauce

1 cup brown sugar 1 tsp dry mustard

¾ cup white sugar 1 tsp cumin

1 clove garlic, minced ¼ tsp cayenne pepper

Place roast in Crock Pot, cover half-way with water and cook on low for 12 hours. (I started mine at midnight and everything worked out perfectly for Sunday dinner at 6 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go.)

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything plus 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours. Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Café Rio Tomatillo Dressing

1 pkg. Ranch dressing mix 3 cloves garlic

3 tomatillos (remove papery skin), rough chop 1/8 tsp cayenne pepper

1 cup mayo 2 tsp green Tabasco sauce

1 cup buttermilk juice from 1 lime

1 cup (or more) cilantro, rough chop

Blend all ingredients in a blender or food processor. Let sit to thicken.

Cilantro-Lime Rice

1 cup uncooked rice 1 ¼ cup water

1 teaspoon butter or margarine 2 tablespoons freshly squeezed lime juice

2 cloves garlic, minced 2 teaspoons granulated sugar

1 teaspoon lime zest 3 tablespoons fresh chopped cilantro

1 can (15 oz) chicken broth

In a saucepan, combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil

Cover and cook 15 -20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans

1 can black beans, rinsed and drain 2 tablespoons olive oil

1 1/3 cup tomato juice 1 ½ teaspoon salt

2 cloves garlic, minced 2 tablespoon fresh chopped cilantro

1 teaspoon ground cumin

In a non-stick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Crispy Corn Chips

Preheat oven to 400 degrees F. Slice corn tortillas into thin strips. Bake for about 8 minutes.

For the tortilla, we like the tortillas from Costco that you bake yourselves. If using these bake as directed and add cheddar cheese to the top until lightly browned. If using regular tortillas, you can put the tortilla in a pie pan in the oven with cheese sprinkled on top until warm.

The meat, rice, dressing and beans can all be made the night before or over a several day perios and will last in the fridge so it’s not so much work all at once.

Beef and Bean Chimichangas

Beef and Bean Chimichangas Kim Gifford

1 ½ pound lean ground beef or leftover Sunday roast 1 teaspoon ground cumin

1 onion, chopped 2-16 ounce cans of refried beans

¾ cup diced green bell pepper 18 flour tortillas

1-2 cloves of garlic, minced 1 (16 ounce) package cheese

1-6 oz bottle of taco sauce 1 tablespoon butter, melted

2 teaspoons chili powder shredded lettuce, diced tomatoes,

1 teaspoon salt guacamole, sour cream, salsa on top

Small amount of pepper

Preheat oven to 350 degrees F (175 degrees C). Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, and bell pepper. (If you are using precooked meat, heat the meat up in a pan while sautéing the onions and peppers.) Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt, cumin, and beans, stirring until blended. Cook until heated through, then remove from heat, and set aside. Spoon the beef mixture down the center, about ¼ to ½ a cup, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce, tomato, guacamole, sour cream and salsa.

Freezer Friendly Instructions: After rolling up the tortillas place in freezer safe container and place in freezer. When ready to cook, defrost in refrigerator, brush with melted butter and bake as instructed. Or you can even cook them as instructed and then just reheat in oven.

Chicken A La King

Chicken A La King Karma Gifford

1 can cooked chicken 1 jar pimentos (optional –for color)

1 can cream of chicken soup 1 can peas or ½ bag frozen peas

½ can milk Biscuits

In a saucepan, combine chicken, soup, milk, pimentos and peas. Heat through. Serve over warm biscuits.

Mexican Lasagna

Mexican Lasagna Cuisine Nie

1 c fresh cilantro leaves 8 (6-inch) corn tortillas

4 scallions, coarsely chopped 1 (15.5 oz) pinto beans, drained and rinsed

Coarse salt and ground pepper 1 cup prepared salsa (mild or medium)

10 ounces fresh baby spinach 8 ounces pepper jack cheese, grated 2 cups

Nonstick cooking spray

Preheat oven to 425 degrees. In a food processor, combine cilantro scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat and 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Cheesy Potato Soup

Cheesy Potato Soup Jackie Allen

1 cube of butter Potatoes

Celery Diced Ham

Onion 2 c. Chicken Broth

Carrots 2 c. Water

Zucchini 1 can Cream of Celery Soup

Yellow Squash 2 c. evaporated milk

1 jar Cheese Whiz

Sautee the butter with the celery and onions. Add the rest of the vegetables and ham with the chicken broth and water. Cook until the veggies are tender. Just before serving add the soup, evaporated milk and cheese whiz.

King’s Ham and Cheese Rolls

King’s Ham and Cheese Rolls

Rolls: 1 pkg. King’s Hawaiian Sweet Rolls Sauce: 1 stick melted butter

½ lb ham 2 T. Worcestershire sauce

¼ lb Swiss cheese 1 t. poppy seeds

¼ t. garlic salt

Cut rolls in half. Fill with ham and cheese. Place rolls in 9x13 pan. Cook sauce until butter is melted and mixture is well combined. Pour sauce over sandwiches. Cover and refrigerate overnight. Bake at 350º until cheese melts, about 15-20 minutes

KFC Cole Slaw

KFC Cole Slaw Top Secret Recipes

½ cup mayonnaise ½ tsp. salt

1/3 cup granulated sugar 1/8 tsp. pepper

¼ cup milk 8 cups finely chopped cabbage

¼ cup buttermilk (about 1 head)

2 ½ T lemon juice ¼ cup shredded carrot (1 med carrot)

1 ½ T white vinegar 2 T minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving. Serves 10 to 12.

*Do not double the sauce. It will not look like enough sauce, but will be after it sits.*

Stuffing Topped Chicken Casserole

Stuffing Topped Chicken Casserole Stove Top Stuffing

1 pkg. (16 oz.) Stove Top Stuffing Mix for chicken

1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 can (10 ¾ oz.) cream of chicken soup

1/3 cup sour cream

1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package, set aside. Mix chicken, soup, sour cream and vegetables in a 13x9 inch baking dish; top with stuffing. Bake for 30 minutes or until the chicken is cooked through. Makes 6 servings.

Chicken Pot Pie

Chicken Pot Pie

Ingredients

1 Family

1 small pkg frozen peas & carrots
1/3 cup chopped onions
1 cup frozen cubed potatoes
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
2 frozen piecrusts

6 Families

6 small pkgs frozen peas & carrots
2 c. chopped onions
6 c. frozen cubed potatoes
12 c. cooked & cut-up chicken pieces
12 c. chicken gravy
12 frozen piecrusts

To Freeze

Combine all ingredients and pour into freezer bag. Keep pie crusts frozen.

To Prepare

Thaw. Place filling in crust and cover with second pie crust. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes
before cutting and serving.

Crock Pot Chicken Tortilla Soup- we love this too

Chicken Tortilla Soup

1 Large can green enchilada sauce

1 small can diced tomatoes

2 teas. chicken bullion granules

1 can black beans

1 can pinto beans

1 can corn

2 Large frozen chicken breasts

a couple forks full of nacho jalapenos (maybe like 10-15 jalapeno slices, it depends on how spicy you like it)

1 teas. cumin

1 teas. oregano

1/2 medium onion, chopped

2 teas. garlic (in the jar)

Saute onion and garlic in olive oil. Add everything to crockpot, cook on low for 6-8 hours. Shred chicken. Serve with tortilla chips (or fry your own tortilla strips), cheese, CILANTRO (a must), sour cream, or whatever you like.

Chicken Ole- one of our favorites

Chicken Ole

August 29, 2010

ONE FAMILY

2 cans of Cream of Chicken soup (can also use 1 can of Cream of chicken and 1 can
of cream of mushroom if preferred, tastes great both ways)
1 7oz can green Chile salsa
1 cup sour cream
2 Tbs grated onion
4 cups boiled, shredded chicken
12 corn tortillas cut into 6 strips each (large tortillas)
1 1/2 cup cheddar cheese

SIX FAMILIES

12 cans Crm of Chicken (or 6 crm chicken, 6 crm mushroom)
6 7 oz can green Chile salsa
6 c. sour cream
12 Tbsp grated onion
24 c. boiled, shredded chicken (~8-9lbs)
72 corn (large) tortillas, cut into 6 strips each
9 c. cheddar cheese

Combine 1st 5 ingredients (we would just freeze this mixture and do the rest before cooking)
Lightly grease crock-pot. Arrange alternating layers of tortillas & mixture, finishing w/ chicken mixture on top (do not leave any of the tortilla pieces exposed because they dry out).
Cover and cook on low 5 hours. Sprinkle w/ cheese and cook for 10 more minutes.

Tacitos

Tacitos

1 ½ dozen corn tortillas

1 can of canned roast beef

½ can of El Pato Hot sauce

Heat Roast beef and the gravy with ½ can of El Pato sauce and set aside. Soften tortillas in hot oil. Spoon meat mixture in softened tortillas and roll up ( about 1 tbsp of meat). Use a tooth pick to secure tacitos. When you have a good amount ready refry in oil until crispy. Drain on paper towel.

Great dipping sauce is sour cream with taco sauce added to it.

By Jayne Mccook.

Pepperoni Lasagna Rollups- my family loves these

Pepperoni Lasagna Rollups

§ 6 Lasagna Noodles

§ 1 cup Cottage Cheese

§ 1 teaspoon Dried Oregano (I use dried Italian seasoning instead)

§ 1 teaspoon Dried Basil

§ 48 slices Pepperoni

§ 6 slices Mozzarella Cheese

§ 2 cups Meatless Spaghetti Sauce

Cook noodles according to package directions; drain. Combine the cottage cheese, oregano and basil.

Lay noodle flat on the counter, line with 8 pieces of pepperoni, then top with 1 slice of cheese. Top with cottage cheese mixture. Carefully roll up filled noodle and place seam side down in a greased shallow baking dish. Top with spaghetti sauce and Parmesan cheese.

Cover and bake at 350 degrees for 20-25 minutes or until bubbly.
Let stand for 5 minutes before serving.

Manicotti

Manicotti

1 pound ground beef

½ cup chopped onion

1 large clove minced garlic

1( 6 oz) cans tomato paste

2 c water

2 tbsp parsley

1 tbsp basil

1 ½ tsp salt

Dash of pepper

1 container cottage cheese

2/3 cup grated mozza

2 slightly beaten eggs

8 manicotti shells

Cook shells until tender. Do not overcook. Brown beef and add next 6 ingredients. Simmer 30 minutes. Mix next 4 ingredients. Stuff shells. Line casserole dish. Cover with meat sauce. Bake 350 for 30 min.

Fried Burrito’s

Fried Burrito’s- Kaite Bontempo

1 pkg “ Dynasty” spring roll/egg roll wrapper

1 ½ lbs. ground beef

2 cups shredded cheese

Veggie oil

Pepper garlic salt

Cook ground beef and add seasoning to taste ( pepper, garlic salt). Set aside. In another pan, pour veggie oil into pan approx. 2 inches deep for frying. Warm up oil. Take your egg wrappers and add 2 tbsp of ground beef in the corner of the wrapper. Then add cheese and roll. Follow directions on the back of the wrapper of how to roll burrito. Make sure to seal all edges with water before rolling. This seals the wrapper so it does not come undone. Fry the burrito with 3-4 in the pan depending on how big the pan is. Cook each side around 3 min each or until lightly golden and turn. Drain each burrito and place on napkin to soak off excess oil and serve.

Serve with sour cream, guacamole and salsa

Crescent Roll Lasagna

Crescent Roll Lasagna Karma Gifford

Meat Filling:

½ lb ground hot sausage 1 T. parsley flakes

½ lb ground beef ½ t. basil

¾ c. onion (chopped) ½ t. oregano

½ clove garlic (minced) ½ t. salt

Dash of pepper 1 6 oz can tomato paste

Brown meat & drain. Add rest of ingredients and simmer uncovered for 5 minutes.

Cheese Filling:

1 c. cottage cheese ¼ c. Parmesan cheese

1 egg

Combine all ingredients

Crust:

2 cans crescent rolls 1 T. sesame seeds

1 T. Milk Mozzarella cheese

Open cans of rolls. Press rolls into one large sheet on a cookie sheet. Layer meat, cheese and mozzarella on sheet of rolls. Fold up sides of rolls to cover filling. Brush with milk & sprinkle with sesame seeds. Bake at 375º for 20-25 minutes.

this is a recipe Tarra invented! So good!

Beef or steak enchiladas

4 large steaks
Or large pkg of beef chunks(stewing beef)
2 pkg taco seasoning
I can green chilies
1 large can u need about 16 oz tomato juice
Lots of grated cheddar cheese.

Put meat in crock pot all day with 1 package of taco seasoning and 1 can green chilies. Leave until meat shreds! Load meat into a large tortilla shell and roll up and put in a deep pan. In a medium bowl combine tomato juice with 1 package of taco seasoning mix well pour over rolled tortillas until completely covered and souping in bottom of pan..cover each enchilada with lots of cheese..put in oven at 375 for 25mins
You can make more but adding more meat and more taco seasoning!
I serve it with mexican rice and sour cream! Its a family favorite!! You will love it! Its easy and amazing!