Carrot Casserole

I don't make this often but when I have people want the recipe when I take it places

1 pound sliced carrots
1/2 pound Velveeta cheese
1 stick butter
2/3 package Ritz crackers (approximately 15-29)

Cook carrots until tender.  Melt butter and cheese in saucepan and add in crushed crackers.  Mix cheese sauce into carrots put in casserole dish and bake 15 minutes at 350.

Green Bean Casserole

2 cans green beans, drained  (I use french style)
2 cups cooked rice
1 can cream of mushroom soup
1 can onion rings
1 cup milk
1 tsp salt
1/4 tsp black pepper

Mix all ingredients together and put into a casserole dish.  Bake 30 minutes at 350 degrees. 

People always seem to comment on it when I take it places liking the rice in it and that the onion rings are stirred up into it and not just on top.  Found it in a church cookbook years ago.

Cheesy Cabbage Bake

1 head cabbage shredded
2 tablespoons butter
2 tablespoons all purpose flour
1 1/4 cup milk warmed
salt and pepper to taste
10 slices American cheese
1 sleeve round buttery crackers, crushed

Place cabbage in a large saucepan cover with water.  Boil for about 10 minutes or until tender and drain.  Melt butter in a small saucepan stir in flour cooking till a paste forms and bubbles.  About 2 minutes then add milk stirring as sauce thickens bringing to a boil.  Add salt and pepper.  reduce heat and cook 2 to 3 minutes, stirring constantly.  Coat a 13x9 pan with spray then add a layer of sauce, cheese and cabbage.  Repeat layer.  cover pan with foil and bake at 350 for 25 minutes.  Top with crushed crackers then bake uncovered for 5 more minutes.

Serves 8-10

Sweet Potatoe Delight

A lady on one of the boards I go to had this posted a few years and I wanted to share with all.



Aunt Judy's Sweet Potatoe DelightDon't ask me what catagory to put this in or if it's dessert or a side dish; this belongs in a catagory of it's own, it's rich, sweet and decadent....but it is still sweet potatoes, so just make it and enjoy is like I do.
Ingredients: 1 & 1/2- Pkgs Ritz Cracker/Crushed
2- Sticks Butter
1- 8 ounce Cream Cheese/Soft
1 &1/2-Cup Sugar
1- 8 ounce Cool Whip
3- Cups Mashed Sweet Potatoes
1- Tsp. Vanilla
Instructions: Combine crackers with one stick melted butter and press into bottom a casserole dish; bake for approx. 10 minutes in a preheated 350 degree oven - to make a crust. Let cool completely. Now cream together 1 stick butter with cream cheese, mix well before adding 3/4 cup of sugar, after blending well fold in Whip Cream. Spread over crust. Mix 3 cups mashed sweet potatoes with 3/4 cup of sugar and 1 tsp vanilla until well blended. Spread over cream cheese. Refrigerate at least one hour before serving.
Topping: Toast 3/4 cup of crushed pecans with 1/2 cup of shredded coconut in 1 Tbl. of butter in a sauce pan on top of stove with 2 Tbl. brown sugar. This will make a nice crunchy praline topping for your sweet potatoes. Topping is optional, but the praline is my favorite, Aunt Judy just uses pecans and I have also topped it with a thin layer of Cool Whip.


http://belles-everydaymoments.blogspot.com
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Zucchini Dressing Casserole

6 cups diced zucchini (peeled or unpeeled-your choice)
1/4 cup diced onions
3/4 stick of margarine
8 oz. pkg herb seasoned stuffing mix
1 cup sour cream
1 cup cream of chicken soup
1 cup grated carrots
Boil zucchini, onions and carrots for 5 minutes then drain well.  Melt margarine and mix with stuffing mix.  Mix together the sour cream and soup, fold in zucchini, onions and carrots.  Put 1/2 of the stuffing mix in a 13X9 baking dish.  Pour the zucchini mixture over the stuffing mix and top with the remaining stuffing mix.  Bake at 350 degrees for 35 minutes.  Serve hot.
Makes 12-15 servings.

Cheesy Broccoli and Tomato Pasta

2 tablespoons olive oil
1 (19 oz) pkg. frozen cheese tortellini
1 (15 oz) can chicken broth
1 (14 oz) can diced tomatoes with basil, garlic, and orgegano drained
1 (12 oz) package frozen broccoli florets in cheese sauce
1 cup shredded Parmesan cheese

In a large skillet heat oil over medium high heat. Add tortellini and cook for 5 to 7 minutes or until lightly browned.  Stir in broth and next 2 ingredients bring to a boil, reduce heat and simmer uncovered for 10 minutes or until pasta is tender.  Stir in Parmesan.


We like this for something different once in awhile.

Macaroni Mountain

I am not a macaroni salad fan--but I know this recipe keeps showing up at places.

1 lb. pkg. elbow macaroni cooked
1 green pepper, chopped
1 sweet onion chopped
1 1/2 cup mayonnaise
2 Tablespoons mustard
1 Tablespoon Worcestershire sauce

Place macaroni in a big mixing bowl.  Add in all other ingredients.  Chill overnight. Serves 12.

Squash Casserole

1 medium sliced squash (I use zucchini and peel it)
1 medium onion diced
1 beaten egg
cracker crumbs
grated sharp cheddar cheese

Cook onion and squash together until barely tender.  Add salt and pepper to taste.  Let cool slightly then mix in egg and cracker crumbs. (crumbs are a judgement call-I think it depends on water content of squash too)  If mixture is to soupy add in some more crumbs.  Put half the mixture into a greased casserole dish and sprinkle liberally with grated cheese.  Repeat layers. Bake at 350 degrees or until lightly brown.  About 30-35 minutes.  Can be microwaved to for about 12 minutes in mine.


Guess with all this cold, ice and snow I am thinking gardening.

Carrot Casserole

Carrot Casserole
1 lb. sliced carrots
1/2 lb. Velveeta Cheese
1 stick butter
2/3 package Ritz crackers approximately 15-20
Cook carrots till tender.  Melt butter and cheese in saucepan, and add crushed crackers.  Mix cheese sauce into carrots. Put into a sprayed casserole dish and bake 15 minutes in a 350 degree oven.

Cranberry Relish

Makes 10 to 12 servings

1 cup chopped pecans
2 (16-ounce) cans whole-berry cranberry sauce Ocean Spray
1 1/2 teaspoons orange zest
1/3 cup fresh orange juice
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

In a small nonstick skillet heat pecans over medium-low heat stirring often for about 5 minutes or until fragrant and toasted. Remove from heat.

In a small saucepan combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil: reduce heat, and simmer for 5 minutes stirring occasionally. remove from heat, stir in pecans. Cool slightly cover and refrigerate for at least 4 hours or overnight before serving.

Creamy Corn & Zucchini

2 tbsp. Zesty Italian Dressing
2 cups fresh corn kernels
1 zucchini chopped
1/2 cup chopped onions
1 cup Mexican Style Shredded Four Cheese with a touch of Philadelphia
1/2 cup Breakstones's or Knudsen Sour Cream
3 slices Oscar Mayer Bacon, cooked and crumbled
1 Tbsp chopped fresh cilantro

Heat dressing in large skillet on medium-heat. Add vegetables, cook and stir 8 to 10 minutes or until crisp-tender. Remove to heat.

Stir in cheese and sour cream, cook on medium heat 3 to 5 minutes or until cheese is melted and mixture is heated through stirring frequently.

Top with bacon and cilantro.

Optional: Can drizzle with a squeeze of fresh lime juice before serving.

Cucumbers

I received this recipe back in '02 from a lady and my family loves them.

7 unpeeled cucumbers (I peel mine)
1 cup sliced onions
1 cup chopped green peppers (optional)

Place in a large bowl in layers. Scatter salt on top and let set 2 hours.

Do Not Drain!

Combine 1 cup vinegar, 2 cups sugar, and 1 tablespoon celery seed (optional--I don't use it often) and stir thoroughly. Let stand in the refrigerator.

Deviled Eggs

Another recipe I would like to try after just seeing. Think I would do dill relish tho.

12 hard cooked eggs
1/3 cup mayonnaise
3 bacon strips cooked and crumbled
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1/4 teaspoon smoked paprika

Cut eggs in half lengthwise. Remove yolks set whites aside. In a small bowl smash yolks. Add the mayonnaise, bacon, onion and relish mixing well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield 2 dozen

Cucumbers

7 unpeeled cucumbers (I peel them)
1 cup sliced onions
1 cup green pepper chopped
Place in a large bowl in layers. Scatter salt on top and let set for 2 hours. (Do not drain)
Combine 1 cup vinegar, 2 cups sugar, 1 tablespoon celery seed (optional) and stir thoroughly and let stand in refrigerator.

I rarely have any left if I take these somewhere.
This came from my younger sisters ex mother-in-law.



I was asked to post this by a friend. This following recipe I got from my grandfather when he was 90. It was in a newsletter that he got from the nursing home that my grandmother was in. He use to make it often. My kids like it.

Simple Pineapple Cake

1 Angel Food Cake Mix (the one step cake mix)
1 20 oz. can crushed pineapple (undrained)
Mix cake mix, and crushed pineapple together until well blended. Put into a 9x13 pan that has been sprayed with pam. Bake in a 325 degree oven until done.
(Pineapple can be substituted for a large can of Mandarin oranges) (Very good and easy)
I think my oven takes about 40 minutes.


I also saw a post somewhere to use a can of pumpkin pie mix and the 1 step angel food cake mix. I tried it and it is good.




This recipe I got from a co-worker a couple years ago. My kids request it for their birthday cake now.

Buster Bar Ice Cream Cake (suppose to be like a DQ Cake)

Crust:
1 package Oreos (save 3/4 cup for top)
1 stick oleo, melted
Middle:
1/2 gallon ice cream (any flavor)
1/2 cup peanuts
1 jar hot fudge topping
Top:
8 oz. cool whip
remaining oreos
Crush cookies and mix with oleo. Press into the bottom of a 9x13 pan. Freeze until hard.
Spread ice cream on top of crust. (you can slice the ice cream and lay it on the crust--this is alittle easier) Sprinkle peanuts on the ice cream. Freeze until hard.
Drizzle Fudge topping over peanuts and freeze.
Top with cool whip and remaining Oreo cookies. Freeze until firm. Remove from freezer 15 minutes before serving.