1 (8 oz) pkg cream cheese, softened
1 (8 oz) container sour cream
1/3 c sugar
2 tsp vanilla3
2 lbs seedless red grapes
2 lbs seedless green grapes
3 tbs brown sugar
3 tbs chopped pecans
In a lg bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving Sprinkle brown sugar and pecans just before servings.
yield 21-24 servings
1 lb lean ground beef
1 lg onion, diced
1 green bell pepper, diced
2 (14 oz) cans diced tomatoes, undrained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (11 oz) can corn, drained
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 (1 oz) packet taco seasoning or 2 tbs homemade taco seasoning (recipe below)
1 (10 oz) bag tortilla chips
2 c shredded cheddar cheese
Preheat oven to 350 degrees. Coat a 9″x13″ baking pan with nonstick cooking spray.
In a lg skillet over med heat, cook the beef, onions, and peppers until meat is no longer pink and veggies are tender. Stir in the tomatoes, beans, corn, tomato sauce, chilies, and taco seasoning and bring to a boil. Reduce heat to low and let simmer 20 minutes (the mixture will be kind of thin).
Layer half of the tortilla chips in the bottom of the prepared pan, crushing slightly with your hands to make them fit. Top with half of the meat mixture. Repeat layers and then top with shredded cheese.
Bake, uncovered, 20-25 minutes, or until cheese is melted and the casserole is heated through.
serves 10-12
HOMEMADE TACO SEASONING
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/5 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
In a small bowl, mix together all ingredients. Store in an airtight container for up to 3 months.
1 lb lean turkey sausage
12 English muffins, halved
2 c shredded cheddar cheese
8 lg eggs
1 green bell pepper, chopped
1 1/2 c sour cream
salt and pepper, to taste
Preheat oven to 375 degrees. Coat a 9″x13″ pan with nonstick cooking spray.
Heat a skillet over med-high heat. Add sausage and cook until it is browned.
Arrange 6 of the English muffins (12 halves) in the bottom of the pan, cut sides up. Top with half of the sausage and half of the cheese. Place another layer of English muffins and add the rest of the sausage.
In a med bowl, whisk together eggs, green pepper, sour cream, and salt and pepper to taste. Pour egg mixture over the English muffins so it covers all the bread. Top with remaining cheese and let the dish rest 10 minutes. Cover with foil and bake 40 minutes until cooked through.
serves 6-8
1 tbs extra-virgin olive oil
1 clove garlic, minced
2 green onions, chopped
1 tomato, chopped
1/2 c chopped mushrooms
1 (8 oz) can tomato sauce
pinch red pepper flakes
salt and pepper, to taste
garlic salt, to taste
2 c cooked quinoa
2 c diced, cooked chicken (about 1 lb boneless, skinless chicken breast halves)
1/2 red bell pepper, chopped
1/4 c chopped cilantro
1 1/2 c shredded mozzarella cheese
Preheat oven to 350 degrees and grease a 9″x13″ glass pan.
In a lg skillet over med-high heat, add olive oil, garlic, mushrooms, and green onions. Saute 2-3 minutes. Add chopped tomato, tomato sauce, red pepper flakes, salt and pepper, and garlic salt. Stir and simmer 5 minutes.
Meanwhile, combine cooked quinoa, chicken, red pepper, cilantro, and 1/2 cup of the cheese in the prepared pan.
Pour warm sauce on top and mix carefully until everything is combined. Top with remaining 1 cup cheese and cover with foil.
Bake 15 minutes. Remove foil and bake another 10 minutes. Remove from oven and garnish with additional green onions and cilantro, if desired.
serves 6-8
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 c hot water
3 c shredded cooked chicken (about 1 1 /2 lbs boneless, skinless chicken breast halves)
1 (8 oz) pkg cream cheese, softened
2 c shredded mozzarella cheese, divided
1 (26 oz) jar spaghetti sauce
Italian seasoning to taste
Preheat oven to 350 degrees.
Bring a lg pot of water to a boil. Cook lasagna noodles 8-10 minutes, drain, rinse with cold water, and set aside. In a lg bowl, dissolve the bouillon cube in the 1/4 c hot water. Add chicken, cream cheese, and 1 cup mozzarella. Stir until well combined.
Spread one third of the spaghetti sauce in the bottom of a 9″x13″ baking dish. Cover with half of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning to taste. Bake 45 minutes, until hot and bubbly.
serves 8
1 lb ground Italian sausage
1 med onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 oz sliced fresh mushrooms
1 1/4 c elbow macaroni
1 (14 oz) jar pasta sauce
1 (14 oz) jar water
1 (2.5 oz) can sliced black olives, drained
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
15-20 slices pepperoni
grated parmesan cheese, to taste
salt and pepper, to taste
garlic salt, to taste
Heat oven to 400 degrees.
In a lg oven-safe skillet, brown sausage, onion, pepper, garlic, and sliced mushrooms over med-high heat for about 5 minutes, or until meat is cooked through; drain excess fat. Add in macaroni, pasta sauce, water, and olives.
Simmer 15 minutes, or until macaroni is soft and liquid has evaporated. Top with shredded cheese and pepperoni. Sprinkle grated parmesan, salt, pepper, and garlic salt on top to taste. Bake 15 minutes, until cheese is melted and bubbly.
serves 6
2 lbs lean ground beef
1 onion, diced
2 cloves garlic, minced
8 c beef broth
2 (14 oz) cans diced tomatoes, undrained
2 c cooked rice
2 green bell peppers, chopped
1/4 c brown sugar
2 tsp salt
1 tsp pepper
1 tbs Worcestershire sauce
In a lg stock pot over med heat, brown ground beef with onion and garlic until beef is no longer pink. Drain off fat and stir in remaining ingredients. Increase heat to med high and bring soup to a boil. Reduce heat to low, cover with lid, and simmer 35-45 minutes.
serves 8-10
1/2 lb bacon
4 c cubed hash browns OR peeled and diced potatoes
1/2 onion, diced
6 eggs, beaten
1 c shredded cheddar cheese
2 green onions, chopped
Cook bacon in a lg skillet over medium heat until slightly crispy; drain on paper towels and reserve 2 tbs bacon fat in the skillet.
Add hash browns and diced onions to bacon drippings, cover, and cook until potatoes are tender, about 10-12 minutes. Crumble bacon into potatoes. Add beaten eggs and stir until they are fully cooked, about 2 minutes.
Finish by sprinkling with cheese and chopped green onions. Serve immediately.
serves 6-8
2 (24 oz) jars ragu traditional pasta sauce
1 (15 oz) can chicken broth
1 lb thin spaghetti
1 lb precooked Italian sausage, sliced
1 c cherry tomatoes, halved
1 med onion, roughly chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp Italian seasoning
1 c water
1/2 c sour cream
1/2 c shredded mozzarella cheese
Italian parsley, for garnishing
shredded parmesan cheese, for garnishing
Pour one jar of pasta sauce and the can of chicken broth into the bottom of a lg braising pan or Dutch oven. Break spaghetti in half and toss with sauce and broth. Add sausage, tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour second jar of spaghetti sauce and 1 cup of water into the pan and turn the heat on high. Once mixture starts to boil, reduce heat to medium and cook 9-10 minutes, or until the noodles are al dente, stirring frequently.
Reduce heat to low and stir in sour cream and mozzarella cheese. Let it cook over the low heat 2-3 minutes, or until the cheese is completely melted.
Scoop into individual serving bowls and top with Italian parsley and shredded parmesan cheese, if desired.
serves 8
