Twice Baked Potatoes

Scrub and wash potatoes. Place on cookie sheet or pan and bake at 400 degrees for 1 hour and 15 minutes. Skins will be crunchy. Remove from oven and cool. Cut in half lengthwise. Scoop out potato, trying not to disturb skin. Mash potatoes, adding butter and milk. Add grated cheese. Fill halved potato skins with mashed potato mixture. Return to oven until cheese melts. Top with sour cream and bacon bits.

From: Mom

Tater Tot Casserole

1 package tater tots
1 lb. hamburger, browned with minced onions and drained
1 can cream of mushroom soup
¾ c. water
Grated cheese

Line 9x13” pan with layer of tots. Combine soup and hamburger. Pour over tots. Then do another layer of tots and cover with cheese. Bake at 350 degrees for 30 minutes.

From: Marilyn Hulet

Tasty 2-Step Chicken

4 chicken breast halves
1 tblsp. vegetable oil
1 can cream of mushroom or cream of chicken soup (which ever you prefer!)
½ c. water

Brown chicken in hot oil in skillet. Add soup and water. Cover and simmer until chicken is done.

From: Fiddle

Stuffed Shells

14 oz. jar spaghetti sauce
4 tblsp. fresh parsley or basil, chopped
12 jumbo pasta shells, cooked according to package
1 c. ricotta cheese
½ c. shredded mozzarella cheese
2 eggs
½ bunch green onions, finely chopped
½ c. parmesan cheese, grated
¼ tsp. nutmeg
Salt and pepper to taste

Combine ricotta, mozzarella, eggs, green onion, spices and parsley. Mix well. Spoon filling into shells. Spread ½ c. of spaghetti sauce in bottom of 9x13” baking dish. Place shells in dish. Spread remaining spaghetti sauce over shells. Top with Parmesan cheese. Cover dish and bake at 350 degrees for 25 minutes. If desired, remove cover last 5-10 minutes to brown shells.

From: Lynne Isaacson

Spaghetti Sauce

Brown 1/2 lb. hamburger and minced onions. Add 3 - 8 oz. cans tomato sauce. Add 1 3/4 c. water. Add 1 envelopes spaghetti sauce. Sprinkle in some extra garlic salt and oregano. Mix and bring to a boil. Simmer 15 minutes. Serve on noodles.

From: Mom

Sour Cream Chicken Enchiladas

1 ½ lb. chicken (marinated in teriyaki sauce), cooked w/ garlic and onions
1 pt. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can diced green chilies
1 lb. Monterey jack & cheddar cheese
Green onions
Tortillas

Mix everything except tortillas and cheese. Spoon mixture onto tortillas and sprinkle with cheese. Roll and place in greased pan. Add remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

From: Sandy Bryant

Skillet Enchiladas

½ lb. ground beef
¼ c. chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (10 oz.)
½ c. milk
2 tblsp. chopped green chilies
8-10 flour tortillas
2 ½ c. shredded cheddar cheese

In large skillet, brown ground beef & onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes. Stirring occasionally. Place ¼ c. cheese on tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through. Sprinkle with more cheese and cover and cook until cheese melts.

From: Good Things Utah

Scalloped Potatoes

6 lg. potatoes, cooked, peeled and grated
2 cans cream of chicken soup
½ c. milk
1 c. sour cream
¼ c. melted butter
½ c. shredded cheese
Green onions

Mix everything but potatoes together. When well mixed, add potatoes. Put in 9x13 pan. Sprinkle 1/3 c. crushed corn flakes on top and drizzle 2 tblsp. melted butter on top. Bake at 350 degrees for 45 minutes.

From: Becky Lingard

Sausage Stuffing

1 sack Pepperidge farm stuffing
1 lb. sausage (garlic flavor is recommended)
1 onion, finely chopped
5 stalks of celery, finely chopped

In fry pan, cook the sausage, and then add the onion and celery. Add the sausage, onion and celery to the water or chicken stock and butter used to prepare the stuffing. Then add the dry stuffing. After everything is mixed together, put into a casserole dish and bake at 350 degrees for 25-30 minutes. Can be used as a side dish or as a meal by itself.

From: Julie Allred

Peanut Butter Cookies

1 c. sugar
1 c. brown sugar
1 c. peanut butter
1/2 c. shortening
1/2 c. margarine
2 eggs
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix sugars, peanut butter, shortening & margarine. Add eggs. Stir in remaining ingredients. Shape into 1 1/4" balls. Place about 3" apart on cookie sheet. Make criss-cross pattern in top of cookie with a fork, careful to not smash the cookie too much. Bake at 400 degrees until light brown, about 9-10 minutes. Do not over bake or they will be hard. Cool for 10 minutes. Makes 3-4 dozen.

From: Michelle Moon

Sausage Brunch Braid

1 lb. pork sausage
½ c. chopped onion
¼ c. chopped celery
¼ c. chopped green pepper
1 garlic clove, minced
3 oz. cream cheese, cubed
2 tblsp. Chopped green onion
2 tblsp. minced fresh parsley
1 tube (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

In skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10” rectangle. Spoon sausage mixture to within 3” of long sides and 1” of ends. On each long side, cut ¾” wide strips 3” into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

From: Ellen Judd

Ritz Chicken

1 egg, beaten
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk

In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.

In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.

From: Laurie Simonsen

Rice & Hamburger Casserole

2 c. cooked rice
1 lb. ground beef, browned with minced onions
4 cans cream of chicken soup
1 c. sour cream
2 packets Lipton Beefy Onion Soup Mix

Mix soup, sour cream and soup mix together. Add ground beef and rice. Mix and put in 9x13” pan. Bake at 300 degrees for 45 minutes.

From: Mom

Pasta Cordon Bleu

1 lb pkg. Barilla Penne Pasta
6 tblsp. butter
4 cloves garlic, crushed
2 cans chicken broth
3-4 tblsp. cornstarch
3 c. heavy whipping cream
2 boneless chicken breasts, grilled, cooked, sliced thinly
2 c. ham, chopped
1 c. bacon, crumbled
1 bunch of green onions, chopped
1 pkg. mushrooms, sliced
1 lb. shredded Swiss cheese

Cook pasta according to package directions. Drain and rinse. Sauté and brown garlic and butter. Whisk cornstarch with chicken broth and add to pan, stirring until thickened. Add whipping cream stirring constantly and heat through. (Don’t let it boil!)

Spray a 9x13” pan with nonstick spray. Place noodles in bottom. Then layer with chicken, chopped ham, crumbled bacon, green onions, mushrooms, sauce and top with shredded Swiss cheese. Bake at 350 degrees for 30-40 minutes or until warm and cheese melts.

From: Laurie Simonsen

No Fuss Baked Chicken

Dip thawed chicken breast in melted butter. Roll in crushed cornflake crumbs until well coated. Sprinkle with Lawry’s seasoning salt and lemon pepper. Bake on foil-lined pan at 400 degrees for 45 minutes or until chicken is done.

From: Teri Fitch

Meatloaf

2 lbs. hamburger
1 egg
1 envelope Lipton Beefy Onion Soup Mix
1 – 1 ½ c. bread crumbs
¼ - 1/3 c. milk

Shape and bake at 350 degrees for 2 hours.

Larger Recipe:
3 lbs. hamburger
2 eggs
2 envelopes Lipton Beefy Onion Soup Mix
2 c. bread crumbs
1/3 - 1/2 c. milk

Shape and bake at 375 degrees for 2 hours.

From: Mom

Homemade Rice Pilaf

4 tblsp. butter
3 c. vermicelli

Melt together until browned. Add 2 c. raw rice. Dissolve 6 chicken bouillon cubes in 1 c. water. Add to rice. Add 3 ¾ c. water. Cover and simmer until fluffy and rice is done. (About 20 minutes.)

From: Paula Pack

Hawaiian Hamburgers

2/3 c. evaporated milk
1 ¼ lb. ground beef
½ - 1/3 c. saltine cracker crumbs (pretty fine)
½ c. chopped onion
1 tsp. salt

Mix together and form into patties. Brown patties in skillet. Pour off the fat. Meanwhile, drain pineapple juice from 13 oz. can pineapple chunks into measuring cup. (1 c.) Add water to make 1 c. if you don’t have enough. Mix with 2 tblsp. cornstarch, ¼ c. vinegar, ¼ c. brown sugar and 2 tblsp. soy sauce in saucepan. Heat until thickened and clear. Add pineapple chunks and chopped green pepper. Pour sauce over hamburgers. Simmer on low 15 minutes. Serve over rice.

From: Paula Pack

Ham Fried Rice

Fry in a little oil, 1 chopped onion until it’s clear. Then add chopped ham (as much as you want) and fry to heat through. Add 3-4 c. cooked rice, 2-3 tblsp. soy sauce, and 1 tsp. chicken bouillon granules. In separate pan, scramble and chop 3 eggs. Add to rice. Mix well.

From: 8th Grade Home Ec

Easy Puff Pastry Chicken

½ c. butter
½ c. flour
1 can chicken broth
1 tsp. minced onion
¾ c. milk
½ c. whipping cream
¼ tsp. salt
¼ tsp. pepper
2 - 12.5 oz cans of chicken breast (Costco...or 2-3 cut and cooked chicken breasts)

In saucepan, melt butter and mix in flour. Let bubble and cook for a couple of minutes whisking constantly. Add chicken broth gradually, then remaining ingredients. Drain water from chicken, break up large pieces and fold in sauce. Spoon over two prepared puff pastry squared per person.

Puff Pastry:
Pepperidge Farm Puff Pastry Sheets (Freezer section)

Thaw according to package. Cut each sheet into 9 squares and place on cookie sheet lined with parchment. Bake according to directions.

From: Laurie Simonsen