8 ounces of rotini pasta
2 cans of cream of mushroom soup
12 ounces of white albacore tuna in water
3 cups of shredded white cheddar cheese
1 cup of bread crumbs
Preheat the oven to 325 degrees. Prepare pasta according to the box directions. While it’s boiling, mix together the soup, tuna, and 2 cups of cheese. Drain pasta and pour into a 9″ x 13″ baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.
1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice
Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom. Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cream butter and sugar until fluffy. Add one egg at a time mix well after each addition. In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger. Slowly stir 1/3 of the flour mixture into the sugar mixture. Then stir 1/3 of the pumpkin into the sugar mixture. Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans. Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely. For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.
When kids are at that difficult stage where everything is “mine”, you can make their little hearts pitter-patter by serving individual pizzas and letting them choose their own toppings. This thin crust recipe makes 4.
1 cup of warm water
½ package of active dry yeast (about 1 & 1/8 teaspoon)
1 and ½ teaspoon of granulated sugar
½ teaspoon of salt
3 Tablespoons of extra virgin olive oil
3 cups of bread flour
Blended Pizza Cheese (Mozzarella and Provolone)
This dough does not have to rise. In a large bowl, combine the warm water with the yeast, sugar, oil and salt. Mix until the yeast dissolves. Using a wooden spoon, mix in the flour, ½ cup at a time. Once it’s all mixed together, knead it on a floured counter until it feels elastic. Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.
Assemble the toppings. You can use a jar of prepared pizza sauce or make a simple sauce yourself by combining a 15 ounce can of tomato sauce with 1 and ½ Tablespoons of extra virgin olive oil and 1 Tablespoon of Italian seasoning.
Preheat the oven to 425 degrees. A pizza stone will deliver a crispy crust, whether thick or thin. Otherwise a baking sheet will do. Shape each individual dough ball into a round crust about 1/8 of an inch thick. Add the sauce and a few toppings (not too many) and sprinkle on pizza cheese.
Bake at 425 degrees for 11 to 17 minutes turning once or twice after 10 minutes if needed.
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.
8 red potatoes, sliced
2 large sweet onions, sliced
1/2 cup butter, sliced
1 cup shredded cheddar cheese
1/4 teaspoon garlic salt
salt and pepper to taste
In a large bowl mix sliced potatoes, sliced onions, butter and garlic salt together. Add salt and pepper to taste. Grease a large casserole dish. Place potato mixture in casserole. Cover with aluminum foil. Bake in preheated 350 degree oven for 40 minutes stirring occasionally. Remove from oven and remove aluminum foil. Sprinkle with cheese. Return to oven, uncovered and continue baking until cheese has melted and potatoes are fork tender, approximately 10 minutes.
12 hard-cooked eggs
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
2 tablespoons honey mustard
1/4 teaspoon pepper
Hard boil, shell and rinse your eggs. Slice eggs in half. Carefully remove the yolks and place in a large mixing bowl. Place egg whites on a platter. Cook 4 bacon strips to very crisp. Drain, allow to cool and crumble. Mash egg yolks with a fork. Blend in mayonnaise, crumbled bacon, cheese, honey mustard and pepper. Place a spoon full of yolk mixture into each egg white. Cover and refrigerate until ready to serve. Sprinkle paprika on top of eggs before serving
1 box corn muffin mix
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Preheat oven to 350 degrees. Pour muffin mix into a large mixing bowl. Add eggs and milk. Blend until muffin mix is just moistened. Add butter, salt and pepper and mix well. Fold in both cans of corn. Grease a 2-quart casserole dish. Pour corn mixture into casserole. Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Melt chocolate chips until completely melted and smooth. Allow cooling slightly. Place cream cheese in a large mixing bowl. Pour melted chocolate over cream cheese and mix together until very smooth. Fold in vanilla wafer crumbs being sure to cover all the crumbs with the chocolate mixture. Refrigerate 3 to 4 hours or until chocolate is firm. Once firm, shape chocolate mixture into balls. Roll half the candy balls in the toasted almonds and the other half in the toasted coconut. Store in the refrigerator to keep them from becoming too soft.
1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed
Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together. Cover and refrigerate until ready to serve.