| 1.25 lbs ground beef 3 oz cream cheese with chives 1 tsp salt 1 tsp chili powder 18 uncooked jumbo pasta shells, cooked and drained 2 tbs melted butter 1 cup taco sauce 1 cup cheddar cheese shredded 1 cup monterey jack cheese shredded 1.5 cups crushed tortilla chips 1 cup sour cream 3 green onions cook beef in large skillet over medium high height until brown, stirring to seperate beef in skillet. drain fat. Reduce heat to med low add cream cheese salt and chili powder, simmer 5 minutes toss shells in butter fill with beef mixture, arrange shells in buttered 13 x 9 inch pan. Pour taco sauce over each shell cover with foil bake in preheated oven 350 for 15 minutes. uncover top with both cheeses, and chips. bake 15 more minutes without foil. top with sour cream and onion 4-6 servings |
| 1 to 2 lbs bulk sausage (I used 1) 9 eggs slightly beaten 3 cups milk 1 1/2 tsp dry mustard 1 tsp salt 3 slices of white bread cubed 1 1/2 cups grated cheddar cheese * Brown sausage and drain * Mix eggs, milk, mustard and salt in a bowl * Stir in bread, cheese and sausage * Pour into a 9x13 casserole dish/pan * Refrigerate covered overnight * Bake uncovered at 350 degrees for 1 hour Recipe submitted by Heather C. |
| Chocolate Cherry Cake Ingredients: · 1 box Devil's Food Cake Mix (your favorite) · 1 can cherry pie filling · 2 eggs · 1 teaspoon almond flavoring (optional) · . · Frosting: · 1 cup granulated sugar · 5 tablespoons butter · 1/3 cup milk · 6 oz package of semisweet chocolate chips Preparation: Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Pour batter into greased and floured 13x9x2-inch pan and bake at 350° about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. For frosting, place sugar, butter, and milk in a saucepan. Bring to a boil stirring constantly. Boil for one minute. Remove from the heat and stir in chocolate chips until smooth. Pour over warm cake. If you don't want to bother with the frosting, used canned, but the cooked frosting is rich and fudgy and pretty because it's completely smooth. |
| 2.5 pound Italian sausage (1/2 hot, ½ mild) 3 14.5 oz. cans diced tomatoes (one Italian, one garlic & onion, one regular) 2- 6 oz cans tomato paste 2 – cloves garlic, minced 2 large onion, diced 1 teaspoon salt 1 tablespoon Italian seasoning No cook lasagna noodles 2 beaten eggs 1 large container ricotta cheese 1 cup grated Parmesan or Romano cheese 1 tablespoon Italian seasoning 1 tsp. salt ½ teaspoon pepper 1 pound mozzarella cheese, or more For meat sauce, brown meat slowly; drain off fat. Add next five ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. For Ricotta filling, blend eggs with ricotta, parmesan or romano cheese, Italian seasoning, salt and pepper. To assemble, put a layer of noodles on the bottom of the pan. Spread with half the ricotta mixture. Pour half the tomato reserve over the ricotta mixture. Then put half the mozzarella, then half the meat sauce. Repeat. I recommend making this the night before and putting it in the fridge with foil over it. When ready to bake, preheat oven to 375 deg. and bake for about 45 minutes with the foil off. Should be bubbly when ready! Let stand 10 minutes before serving. ****If want to eat this the day you make it, use almost a whole can of tomatoes on top of the noodles instead of the ricotta mixture, and let the prepared lasagna sit for at least a half hour before putting it in the oven. The noodles need to be saturated as much as possible so they can cook right. Cook for 30 minutes at 375 deg, let stand 10 minutes before serving. |