Savory Sausage Stuffing

3/4 cup butter, melted
1/2 cup chopped onions
1 cup finely diced celery
1 (8 oz.) can mushrooms, not drained
12 cups bread, broken into small pieces
1/2 pound ground sausage, cooked and drained
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons finely chopped fresh sage or 2 teaspoons dried sage
2 apples, peeled, cored, and grated

Saute onions and celery in melted butter until tender. Add mushrooms. Combine mixture with bread. Add sausage and stir. Sprinkle evenly with salt, pepper, and sage. Add grated apples if desired. Bake in a buttered casserole at 350 degrees for 30 minutes.

Makes 6 servings

Mashed Potatoes

5 pounds russet potatoes
1/2 cup butter, softened
1 cup milk
1/2 cup sour cream
Salt and pepper to taste

Peel potatoes and cut into large chunks. Place in a large cooking pot. Add water to cover. Bring to a boil over medium heat and cook until potatoes are very tender, about 30 minutes. Drain water. Place the pan over low heat. With a potato masher, thoroughly mash the potatoes. Add butter, milk and sour cream Mix together. Add salt and pepper to taste.

Makes 8 servings.

Frog Eye Salad

1 cup acini de pepe pasta
1 (20 oz.) can pineapple tidbits, juice reserved
1 (20 oz.) can crushed pineapple
2 (15 0z.) cans mandarin oranges, drained
1 (12 0z.) tub frozen whipped topping, thawed
2 cups miniature marshmallows
1 cup flaked coconut (optional)
1/2 cup chopped maraschino cherries (optional)

Cook pasta according to package directions; drain well and set aside to cool. Pour reserved pineapple juice over pasta. Add pineapple tidbits, crushed pineapple, mandarin oranges, whipped topping, and marshmallows. Stir in coconut and cherries, if desired. Place in refrigerator overnight.

Makes about 12 servings.

Raspberry-Lemonade Slush

6 cups hot water
4 cups sugar
1 (12 oz.) can frozen lemonade concentrate
1 (16 oz.) can crushed pineapple with juice
2 (10 oz.) packages frozen raspberries
2 liters ginger ale or lemon-lime soda

In a very large container, combine hot water and sugar; stir until sugar is dissolved. Add lemonade, pineapple, and raspberries and stir until well mixed. Freeze overnight.

Serve with desired amount of ginger ale or soda.
Makes 10 servings

( I usually double the recipe)

Stuffing

2 1/2 cup Swanson Chicken Broth
Generous dash ground black pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 pkg. (12) oz.) Pepperidge Farm Herb Seasoned Stuffing

1. Heat broth, black pepper, celery and onion in 3-qt. saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 min. or until vegetables are tender. Add stuffing and mix lightly.

2. Spoon stuffing mixture into greased 3-qt. shallow baking dish. Cover and bake at 350 degrees for 30 min. or until hot.

Prep: 20 min. Bake: 30 min. Makes: 10 servings

Ravioli Lasagna

1 cont. (15 oz.) part-skim ricotta cheese
1 egg
1/4 cup + 1 tsp. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
1 jar (24 oz.) marinara pasta sauce
1 pkg. (24 0z.) frozen cheese ravioli
1 cup shredded Italian 5-cheese blend, 4 oz.

Preheat oven to 375. Coat 2-qt. baking dish with cooking spray. In bowl, combine ricotta, egg, 1/4 cup parsley, oregano, garlic powder and pepper.

Spread 1/2 cup marinara sauce over bottom of baking dish. Top with half of ravioli in single layer, then ricotta mixture, and 1 cup sauce. Top with remaining ravioli and sauce.

Cover baking dish. Bake 40 minutes. Uncover; sprinkle with shredded cheese. Bake, uncovered, until hot and bubbly and cheese is melted, 15-20 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1 tsp. parsley.

Orange Rolls

1/2 cup butter, milted
1/2 cup sugar
1 orange peel, grated
12-18 frozen Rhodes rolls

Combine melted butter, sugar, and grated orange peel. Dip rolls in butter mixture and place in muffin tin. Allow to raise 3 hours. Bake at 350 degrees until lightly browned.

Glaze:
1 cup powdered sugar
2 tbsp. butter, softened
2 tbsp. orange juice

Combine ingredients and frost warm rolls.

Breakfast Sandwich

4 breakfast sausage patties
8 whole eggs
1/4 cup half and half
1 Tbsp. butter or Pam spray
4 English Muffins
4 slices cheddar cheese
4 Tbsp. Mayonnaise

Cook the sausage according to package directions, set aside. Whisk the eggs with half and half, and season to taste. Melt the butter in a large skillet over medium heat. Add the egg mixture to a pan, and scramble until just cooked through.

Toast the English muffins, then spread each side with mayonnaise. Build each sandwich with the bottom muffin, and top with 1 slice of cheese, 1 sausage patty, 1/4 of the egg mixture, place the other half of the muffin on top.

Serves 4

Mediterranean Omelette

3 eggs
2 Tbsp. half and half
Salt, pepper, and Lawry's Lemon Pepper Seasoning; to taste
1 Tbsp. butter 1 garlic clove, minced
2 button mushrooms, chopped
2 Tbsp. green onions, chopped
1/4 cup spinach
2 Tbsp. feta cheese
2 basil leaves, chopped
Cooking spray

Whisk eggs with the half and half, salt, pepper, and Lawry's seasoning; set aside. Heat a small nonstick skillet over medium low heat; add butter. When the butter has melted, saute the vegetables for about 3 minutes; remove from pan and set aside. Wipe out the pan and spray cooking spray lightly over the pan; add the egg mixture and swirl around. Cook eggs undisturbed until set. Add the sauteed vegetables, feta, and chopped basil to half of the pan. Fold one side of the omelette over the other to form a half moon. Remove from heat, and slid the omelette onto your plate.

Serves 1

Ham and Cheese Omelette

3 eggs
2 Tbsp. half and half
salt and pepper, to taste
Cooking spray
2 slices of ham, diced (approximately 1/3 cup)
1/4 cup shredded cheddar cheese

Whisk the eggs and half and half; season to taste. Heat a small nonstick pan over medium-low heat, and spray cooking spray liberally over the pan. Add the egg mixture and swirl to coat the pan; leave and let the eggs "set up." When the sides start to pull away, add ham and cheese to half of the pan. Fold one side over the other, creating a half moon, and remove from heat.

Serves 1

Egg Burrito

1 Tbsp. butter or Pam spray
8 whole eggs
1/4 cup half and half
1/2 lb. breakfast sausage
1/2 cup Jack cheese, or packaged shredded Mexican blend
4 Tbsp. LaVictoria Salsa Suprema Mild, drained well
4 flour Tortillas
1/4 cup cilantro, chopped

Melt the butter in a large skillet over medium heat. Crumble the sausage into the skillet, breaking it up with the back of a wooden spoon, and cook until browned. In a separate bowl, whisk the eggs with the half and half, and season to taste. Add the egg mixture to the pan and scramble; when the eggs are almost set, add the cheese. When the cheese has melted, add the drained salsa, stirring well to combine.

Warm the tortillas over a gas flame or in a pan (I use an electric skillet), then fill with 1/4 of the egg mixture; top with cilantro; Fold up the bottom part of tortilla, then roll each side over.

Serves 4

Hearty Meat Scramble

1 Tbsp. butter or Pam spray
1/4 lb. breakfast sausage, crumbled and browned
3 strips of bacon, cooked and chopped
2 slices of ham, diced (approximately 1/3 cup)
12 whole eggs
1/4 cup half and half
salt and pepper to taste
1/2 cup shredded cheddar cheese
2 green onions, green parts only, thinly sliced

Warm a skillet over medium heat; add butter until melted. Add cooked sausage, cooked bacon, and ham; saute 2 minutes. Whisk the eggs with half and half and season with salt and pepper in a separate bowl. Add the egg mixture to the skillet; scramble until the eggs are cooked almost through. Add the cheese and cook until melted.

Garnish the scramble with chopped green onions. Serve with a side of potatoes or hash browns.

Serves 4

French Toast

3 eggs
3/4 cup half and half
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter or Pam spray
16 slices of bread

Melt butter in a large skillet or griddle. Whisk the eggs, half and half, cinnamon, and nutmeg in a medium sized bowl. Dip slices of bread through the egg mixture, one at a time, turning once until bread is well coated. Add bread to the skillet and cook 3 minutes per side or until golden brown. Top with syrup or powdered sugar.

Serves 4

Spaghetti & Meatballs

6 slices white bread
1/4 cup milk
8 oz. ground beef
1 egg
1/4 grated Parmesan cheese
1 Tbs. oil
1/4 cup finely chopped onion
1 glove garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz.) crushed tomatoes
1 cup water
1 Tbs. sugar
12 oz. spaghetti noodles, cooked
fresh parsley, chopped

Tear white bread into small pieces and place in a large bowl. Pour milk over the bread. Let stand 5 minutes or until all the milk is absorbed. Mix in ground beef, egg and Parmesan cheese. Divide the mixture into 18 pieces and shape each into a meatball.

Heat oil in a large pot over medium-high heat. Add onion, garlic, Italian seasoning, salt and pepper; cook until the onion and garlic are just tender, about 5 minutes. Stir in crushed tomatoes, water and sugar, then bring to a boil.

Add the meatballs, then lower the heat so the sauce simmers until the meatballs are cooked through and the sauce is thickened, about 30 minutes. Serve over spaghetti. Sprinkle with chopped fresh parsley.

Serves 6

Simple Shrimp Tacos

Tacos:
1 lb. medium frozen, uncooked shrimp; thawed and peeled
Juice of 1/2 lime
3 Tbsp. butter
12 (6") Mission Yellow Corn Tortillas
1 cup finely shredded cabbage
1/4 cup chopped cilantro
Tabasco Pepper Sauce, to taste (I often omit this, too hot for my taste)

Other sides:
8 lemon wedges
8 Tbsp. LaVictoria Salsa Suprema
4 Tbsp. sour cream
4 Tbsp. Wholly Guacamole

1. In a large bowl, toss the shrimp with lime juice and season to taste. Melt the butter in a large skillet over medium-high heat; add the shrimp and saute for about 3-4 minutes or until opaque.

2. Warm the tortillas over a gas flame or in a pan; (I use an electric skillet) You probably could microwave or heat in the oven wrapped in foil.

3. Fill with shrimp and cabbage. Top with cilantro.

4. Serve the tacos with lemon wedges, salsa, sour cream, and guacamole.

Serves 4 (3 tacos each)
uses low sugar and low carb ingredients.

Carne Asada Tacos

Tacos:
2 lbs. flank steak
1 Tbsp. McCormick Grill Mates Mesquite Seasoning
8 (6") Mission Yellow or White Corn Tortillas
1/2 cup chopped green onions
1/2 cup chopped tomato
1/2 cup finely chopped cilantro

Other sides:
1/2 cup canned Progresso Black Beans, drained
1/4 cup La Victoria Salsa Suprema
1/4 cup sour cream
24 Mission Restaurant Style Tortilla Triangles

1. For the tacos: Preheat grill to Medium-high heat. Season the steak with grill seasoning. When the grill is hot, cook the steak for 3-5 minutes per side. Remove from the grill and let rest for 5 minutes; then slice across the grain of the meat.
(I use an indoor electric grill)

2. Warm each tortilla over a gas flame or in a pan; (I use my electric skillet) fill with steak, tomato, and green onion. Garnish with cilantro.

3. Warm the beans and serve with the tacos, along with some chips and sides of sour cream and salsa.

Serves 4
Low sugar and Low Carb ingredients.

Ritzy Poppy Seed Chicken

2-3 breasts of chicken
1 cup sour cream
1 can cream of chicken soup
1 Tbsp. poppy seeds
1/2 to 1 sleeve Ritz crackers, crushed
4-6 Tbsp. (1/2 stick) butter or margarine, melted

Cook chicken and cube. Mix with sour cream, cream of chicken soup, and poppy seeds. Place in baking dish. Melt butter, combine with crackers, and sprinkle over chicken mixture. Cover with foil and bake at 350 degrees for 25 minutes, uncover and bake an additional 5-10 minutes, or until bubbling.

Recipe from Monica

Crock-Pot Beef Stroganoff

2 lbs. stew meat
2 pkgs. dry onion soup mix
2 cans cream of mushroom soup
2 (4 oz.) cans mushrooms, or 8 oz. fresh sliced mushrooms
1 cup sour cream
hot cooked egg noodles

Place meat in sprayed slow cooker. Sprinkle onion soup and mushrooms over the top. Combine cream of mushroom soup and sour cream; spread over all. Cover and cook on low 6-8 hours, or until meat is very tender. Serve over hot cooked egg noodles. Makes 8 servings.


Recipe from Cami at Saucy Apron

Crock Pot Chicken Parmesan

4 boneless breasts
2 cans cream of mushroom soup
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 envelope dry onion soup mix
1 1/2 cups evaporated milk
1 cup uncooked rice

Place chicken on bottom of greased crock pot. Mix remaining ingredients and pour over chicken. Cook on high heat 5 hours or low heat for 9 hours.

Recipe from Jolene at Saucy Apron

Black Bean Chicken

An easy slow cooker recipe

INGREDIENTS
2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast

DIRECTIONS
Place frozen chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook low 8-10 hours and serve.


Number of Servings: 6

Snickerdoodles

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Preheat oven to 400 degrees.

In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.

Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place 2 inches apart on an ungreased cookie sheet.

(I put down parchment paper, and flattened the dough balls before baking, I used the bottom of a glass cup.)

Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Manicotti

1 box (8 oz.) Manicotti pasta
2 T. extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 cup chopped fresh basil leaves
1 tsp. salt
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350. Cook Manicotti; drain and rinse in cool water. Set aside. Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirrring occasionally. Stir in spinach, continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. Spread 3/4 cup sauce over bottom of 13 x 9" baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; contunue baking 5-10 munutes or until cheese is melted. Makes 6 servings.

I substituted 1 box (10 oz.) frozen choppe spinach, thawed and well-drained, for fresh.

White Spaghetti Casserole

1 8oz. pkg. spaghetti
3 cups chicken broth
1/3 cup butter
1/3 cup flour
2 cups cubed cooked chicken
1 cup cream or half and half
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parsley
1 cup shopped mushrooms (optional)
1/4 cu Parmesan Cheese

Cook spaghetti and chicken. Heat chicken broth until bubbly. Set aside. In a pan melt butter and add flour. Cook for 3 to 5 minutes on low. Take off heat and stir in warm broth. Blend well and return to heat. Stir in cream, salt, pepper and parsley. Cook until you have a creamy consistency. Add chicken, spaghetti and mushrooms if desired. Pour into a 9 x 13 baking dish. Sprinkle Parmesan cheese and extra parsley over the top. Cover with tinfoil, and cook at 350 for 30 to 35 minutes.

Recipe from Tiffany at The Homemaking Helper

Taco Lasagna

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) Mexican diced tomatoes, undrained (Rotel)
6 flour tortillas (8 inches)
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded cheddar cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 min. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 min.
Place two tortillas in a greased 13 x 9 baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 for 25-30 minute or until heataed through and cheese is melted.

From: Taste of Home

Sunday Pot Roast

The title in my recipe book is "Can It Really Be So Easy? Roast Beef"

4 lb. beef roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 cup water

Place roast on double layer of aluminum foil. Combine soup and dry soup mix. Spread on all sides of roast. Wrap foil around roast. Place in crock pot. Pour water around roast. Cover. Cook on low 6-8 hours.

Peanut Butter Bread

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup creamy or crunchy peanut butter
1 large egg
1 cup milk

Stir together first four ingredients in a medium bowl.
Cut peanut butter in with a fork until it is nice and crumbly.
Stir together egg and milk; stir into dry ingredients just until moistened.
Pour batter in to a greased 9x5 bread pan.
Bake at 350 degrees for 1 hour or until toothpick comes out clean. Remove from
pan immediately, and cool on a wire rack.

This bread is a little crumbly, but incredibly delicious! Serve with jelly and you have an instant peanut butter and jelly sandwich.

recipe from Shari at Right at Home