Potluck Thursday
A few weeks ago I did a blog on the Food Network channel, and it sparked an idea for this blog. :idea: A lot of you posted on that Food Network blog about how much you love to cook, and others, like me, posted about how we hate to cook. So, I thought it would be fun to do a “potluck” recipe swap, and share with each other some of our personal favorite recipes! The only request I’m going to make is that the recipe has to be quick and fairly easy to put together (nothing gourmet, because we want the ones who hate to cook to WANT to cook your recipe!). You can post a recipe for a dessert, a main dish, a side dish, appetizer, soup, or whatever else you’d like. And feel free to post more than recipe if you’d like! 
Phyllis – if you’re reading this today, you mentioned a “pecan crusted salmon with spinach sauce” during that Food Network blog, and I’d LOVE to have that recipe! I love salmon and spinach I’m always trying to find ways to spruce it up.
So, for our potluck Thursday, I’ll be bringing a Tater Tot Casserole. This is a quick and super-easy meat and potatoes casserole, and it’s a big hit with the kids, too! 
TATER TOT CASSEROLE
1 lb. Lean Ground Beef
16 oz. Bag of Tater Tots
2 Cups Grated Cheddar Cheese
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
1 Small Can French Fried Onions (option, but gives it great flavor!)
Cook ground beef, drain, and place into a non-stick casserole dish. Mix together the cream of mushroom soup and sour cream, and pour over the ground beef. Sprinkle grated cheese on top of that, followed by the french fried onions. Lastly, place tater tots over entire dish and cook/bake in oven for 25-30 minutes (or until tater tots are crispy) at 350 degrees.
So, what would you like to bring to our potluck today?
Taco dip!
-1 8-oz pkg Philly cream cheese (can be low-fat)
-2 to 3 cups of mild shredded cheddar cheese (also low-fat)
-1 8-oz can of Hormel chili, no beans (some people use turkey chili)
Spread softened cream cheese on the bottom of a 12-inch(?) glass pie plate. Then spread the chili and top with shredded cheese. Nuke for 3 minutes, approx. Served best with (unsalted) El Ranchero torilla chips. Yummy!
Comment by Stacy ~ — August 2, 2007 @ 6:22 am
Pork Chops w/ Tomato Soup
4 bone-in pork chops
1 can Tomato Soup (I always use Campbells)
1 Onion
Put pork chops in a shallow baking dish, cover with tomato soup - you probably won’t need the whole can. Slice onion, and put one or two slices on each pork chop. Lightly cover the onion slices with soup. Bake at 350 for 45 min or so or until the tomato soup bakes down onto the pork chops.
I LOVE pork chops this way. When my mom and dad got married (43 years ago), my dad wouldn’t eat pork chops because of the way they were cooked when he was in the service. She found this recipe somewhere, and voila! My dad started eating pork chops again. I’ve had this simple dish my entire life. Even though I detest cooking, this takes very little effort to make.
Comment by Shari — August 2, 2007 @ 8:10 am
Nameless Dip (Because I don’t know the name)
1 block cream cheese
1.5 c of salsa
1 cup shredded chedder
Blend until the cream cheese is smooth, then serve with Scoops. This is always a big hit at my house.
Great idea, Janelle! I need some new recipes.
Comment by Rhonda Nelson — August 2, 2007 @ 8:20 am
This is a huge crowd pleaser…I actually served it at my daughter’s baptism brunch many years ago, but I also make it for dinner.
Chicken Fettuccine Casserole
1 package (9 oz) refrigerated fettucine
3 tablespoons butter
3 tablespoons flour
1 can (14-½ oz) chicken broth
½ cup half-and-half
1½ cups cubed, cooked chicken
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
4 slices bacon, crisply cooked and crumbled
3 tablespoons Parmesan cheese
1. Heat over to 350. Spray square baking dish with cooking spray. Cook and drain fettuccine according to package.
2. While fettuccine is cooking, melt butter in a saucepan over medium heat. Stir in flour and cook a few minutes (this is a light roux…nothing fancy) stirring constantly. Gradually stir in broth. Heat to boiling, stirring constantly, remove from heat. Stir in the half-and-half. (Make sure you’re off heat b/c the half-and-half will bubble up high). Stir in chicken, tomatoes and bacon.
3. Add fettuccine to chicken mixture; toss gently and mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered for about 30 minutes or until it’s hot in the center and a little crispy on top.
Serves 4-6
This recipe can be doubled. You can also make this up to 8 hours in advance. Cover the unbaked casserole tightly with aluminum foil and refrigerate no longer than 24 hours; uncover before baking. If it’s been in the fridge, it might have to bake longer.
I use a store-bought roasted chicken to make this, but any leftover chicken will do so long as it’s not too dry. Sometimes, I grab some chicken breast and boil it in canned broth to cook it up quickly and easily.
Comment by Julie Leto — August 2, 2007 @ 9:18 am
Mexican Skillet
1 1/2 pounds ground beef, browned
1 can tomato soup
1/2 cup water
1 can Rotelle
1 can black beans, drained
6 small corn tortillas, cut into 2-inch strips
1 cup shredded cheese (I use the 3 cheese Mexican blend)
1 cup sour cream
Mix first 6 ingredients and let simmer for a few minutes uncovered. Add cheese and sour cream just before serving.
My family LOVES this! And the other recipes sound great. Nice to change up what I make. I seem to cook the same old thing all the time.
Comment by Jen — August 2, 2007 @ 9:22 am
This is my grandmother’s potato salad recipie. The best part is it’s foul proof because you just keep tasting the dressnig till you like it.
Banga’s Potato Salad
Salt and pepper vingear
sugar miracle whip
onion bacon & bacon fat
raw egg finely chopped celery
oil Hot potatoes
*Dice up onions, sprinkle a couple pinches of sugar over them, crush sugar into onion with a spoon.
*Fry bacon, but DONOT drain off fat.
*Blend oil, egg, vinegar, miracle whip, then add bacon, fat and celery.
*Taste it and see what you need to add more of.
*Important to remember that it is better to add in small amounts.
*Boil potatos and cut hot spuds into the dressing until they are all nicely coated when tossed.
*Serve Warm
Comment by Corinne Davies — August 2, 2007 @ 9:31 am
Can I just bring any of the Food Network hotties? My brain isn’t awake, yet.
Comment by katie — August 2, 2007 @ 9:32 am
Oh nuts I put spaces in but they poofed when I posted. This should make more sense. Sorry a’bout that.
Salt and pepper, vingear
sugar, miracle whip
onion, bacon & bacon fat
raw egg, finely chopped celery
oil, Hot potatoes
Comment by Corinne Davies — August 2, 2007 @ 9:33 am
Jen, having tasted the Mexican Skillet I can attest for it fabu-ness. Very good.
Comment by Rhonda Nelson — August 2, 2007 @ 9:52 am
I tried that tatertot casserole. It IS good.
Here’s mine: Summer Blueberry Pudding
3 cups fresh blueberries
2/3 c sugar
2 tsp lemon juice
2 tBsp butter ( I use Smart Balance and no one knows)
6 slices home-style white bread (about 3/4 lb), crusts removed
ground cinnamon for sprinkling
vanilla ice cream or whipped topping as an accompaniment
Pick over the blueberries and remove stems. Rinse well, place in heavy saucepan, and stir in 1/4 cup water and the sugar. Bring to boil and cook, uncovered, until berries are slightly softened and the juices are released (about 10 minutes). Stir gently from time to time. Remove from heat, cool slightly, and stir in lemon juice.
Spread the butter on the bread slices and sprinkle with cinnamon. Line the bottom of an 8 &1/2 x 4 &1/2 x 2& 1/2 inch loaf pan with some of the bread slices, trimming to form a tight fit. Spread half of the berry & juice mixture on top. Tope with remaining bread and then the rest of the berries and juice.
Refrigerate for 6-8 hours. Spoon on plates and serve with ice cream or Cool Whip (my personal favorite):love2:
Comment by Jennifer Shirk — August 2, 2007 @ 10:04 am
Yogurt Pie
2 8oz cartons of yogurt
1 small package jello
1 small carton of cool whip
1 a graham cracker pie crust
disolve jello in 1/4 cup of boiling water then stir in yogurt , cool whip, pour into crust and chill . any flavor that you like …
Comment by Karen K — August 2, 2007 @ 10:18 am
Oh yummm…I’m getting hungry.
Here’s a good appetizer:
Spinach & Artichoke Dip.
1 pkg frozen spinach (chopped)
1 small jar marinated artichokes
4 oz. cream cheese
2 tbsp heavy cream
2 tbsp sour cream
1/4 cup parmesan cheese
1-2 tsp oregano
Thaw the spinach. Drain & chop the artichokes. Beat softened cream cheese, heavy & sour cream, parmesan cheese and oregano. Add spinach and artichokes and stir well. Fold into a small glass pyrex-type dish, cover, bake at 350 for about 30 minutes. (You can sprinkle some shredded cheddar over the top before baking if you like!)
Serve with warm tortilla chips, Trisquits, Wheat thins.
Comment by Leslie — August 2, 2007 @ 10:31 am
I LOVE the IDEA of this blog. I WISH you’d all be posting low fat, low cholesterol recipes. Maybe I’ll have to ask for that one time.
I’m heading to a cholesterol specialist a week from tomorrow because I can’t take the medication.
Comment by Carly — August 2, 2007 @ 10:35 am
Chinese Chicken Salad
1/3 cup soy sauce
1 tablespoon prepared yellow mustard
1-1/2 tablespoons vegetable or sesame oil
1/2 pound cooked chicken, cut into thin strips
1 (12-ounce) package bagged salad
2 scallions, sliced
1 (8-ounce) can water chestnuts, drained
Chow mein noodles
In a medium bowl, blend the soy sauce, mustard, and oil; add the chicken and toss lightly until well coated. Chill for about 1 hour to blend the flavors.
In a large bowl, toss together the chicken mixture, bagged salad, scallions, and water chestnuts. Sprinkle with the noodles, and serve.
Comment by Susan — August 2, 2007 @ 10:42 am
OMG!!! My stomach is growling
Ok Carly this one is for you:
Stuffed Turkey breast:
2 Packages Turkey breast (8 thin breasts)
2 Packages frozen leaf spinach (defrost in microwave & squeeze excess liquid)
1 red onion (Sliced)
1 jar roasted peppers
3 cloves garlic chopped
1 carrot shredded
1 package fresh mushrooms chopped
olive oil
balsamic vinegar
black pepper and parsley to season
Saute defrosted spinach, garlic, carrots, and mushrooms, in olive oil and 2 or 3 tablespoons vinegar ( I usually just pour some in, I don’t usually measure)
Lay flat breast on cutting board then spoon on spinach mixture, add the roasted peppers, and red onion slices, then roll breast and secure it with a toothpick and place in baking dish. I usually spray dish with cooking spray first…lol
Sprinkle balsamic vinegar on top and season with some black pepper and parsley. Cover with aluminum foil.
Bake in 350 oven for 1 hour.
Enjoy!
And Carly because it’s turkey its low fat and low cholesterol
Now I need to go have a snack, today’s blog made me hungry
Comment by Tina Martinesi — August 2, 2007 @ 12:17 pm
I have two to share. Both are big favorites with my family and friends.
#1 Blintze Souffle:
16-18 frozen cheese blintzes
(Layer in a 9×13 pan)
Beat together:
1 pint sour cream
1/2 C sugar
1 tsp vanilla
1 stick melted butter
Pour over the frozen blintzes and bake at 325 for 60 to 90 minutes (until it’s light brown and bubbly)
Topping:
1/2 pint sour cream
1 small can jellied cranberry sauce
Stir together until smooth and serve separately. (Some people like this, some don’t. The souffle tastes great without it too.)
This next one takes a little while to make, but it’s so worth it!
#2 Pretzel Jell-o:
First layer:
1/2 C melted butter
1/2 C sugar
1 1/2 C crushed pretzels (I use the stick variety)
Press into a sprayed 9×13 pan and bake at 350 for about 15 minutes or until golden brown. Let cool completely.
2nd layer:
1/2 C sugar
8 oz cream cheese, softened
9 oz (or thereabouts) Cool Whip topping
Blend and spread on top of first layer. Stick in the freezer to chill for 30 minutes.
Third layer:
6 oz box strawberry jell-o
2 C boiling water
20 oz (or thereabouts) frozen strawberries
Mix the jell-o with the boiling water until dissolved. Add the frozen strawberries and then pour over your 2nd layer. Put in the fridge and eat when firm.
Hope you enjoy them and thanks to everyone for sharing their favorites!
Carly- I hope you get your cholesterol under control and if I come across any good low fat, low cholesterol recipes, I’ll send them your way
Comment by Robin — August 2, 2007 @ 12:20 pm
I make the recipe out of habit. But I found the recipe online. This is the recipe that I originally saw in Bon Appetit.
Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets
For Sauce: Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
For Fish: Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.
Meanwhile, bring sauce to simmer.
Using spatula, transfer salmon to plates. Spoon sauce around fish.
Serves 4.
Bon Appétit
July 1996
Comment by Phyllis — August 2, 2007 @ 12:34 pm
.am i the only one getting hungry?
asian coleslaw
16oz bag of coleslaw blend
1 can mandarin orange segments
1/2 cup kraft catalina dressing
1/4 cup miracle whip salad dressing
2 tablespoons soy sauce
1/3 cup honey roasted peanuts
toss the coleslaw mix aand oranges.
mix catalina dressing with the miracle whip and the soy sauce, pour over salad and mix .
cover and refrigerate 2 to 3 hours, or overnight if possible.
sprinkle with the peanuts before serving.
originally this called for 2 16 oz bags of coleslaw mix but i used one and found the dressing amount to be just right, i guess it depends on individual taste as if you like much dressing on your salads.
it is better to make it ahead of time to let the flavors blend and marinade
Comment by Jolene — August 2, 2007 @ 1:44 pm
meatball appetizers.. this is a crowd pleaser here..
coctail meatballs,
2 pounds lean ground beef
1 cup cornflake crumbs
1/3 cup parsley flakes
2 eggs
2 tablespoons soy sauce
1/3 cup catsup
2 tablespoons minced onion
sauce
1 (16 oz) can cranberry jelly
1 (12 oz) bottle chili sauce
2 tablespoons brown sugar
1/4 teaspoon lemon juice
combine all the meat ball ingredients, roll into small meatballs, lay them single layer in a baking dish.
in a sauce pan, heat the sauce ingredients til it is melted well, pour over the meatballs and bake uncovered at 350 degrees for about 35 minutes….
Comment by Jolene — August 2, 2007 @ 1:45 pm
Wow - what a great blog today. I’ll need to make sure I come back here when I get back home and get some of these.
I just wanted to give a quick update on Charles. They did surgery first thing this morning (Thank God I didn’t have to wait all day for that!). He did well during the surgery and the doctor said it went as expected. He’s having some trouble waking up so they’re monitoring to make sure he isn’t having seizures, but the Cat Scan they did about 30 minutes after surgery shows everything is OK.
We won’t know until the beginning of next week how to deal with the remaining part that they couldn’t get. It might be a matter of just watching it to see if it grows, or they may need to do chemo.
He’ll be in the hospital until Saturday, at the earliest, and then we need to stay in hotel in Durham until the middle of next week. Thank you so much for all the good thoughts and prayers and any continued thoughts and prayers are appreciated.
Hope y’all enjoy these great recipes. Can’t wait until I can really look through them and try some out!!
Comment by Jodie — August 2, 2007 @ 1:51 pm
Noodle Kugel
Ingredients:
1 12 oz package of egg noodles or “eggless” noodles
1 cup sugar
1/2 cup golden raisins
1 apple cored and chopped
1 can pineapple chunks with juice - drained
2 eggs beaten
tsp cinammon
dash nutmeg
Directions:
Cook noodles and drain
Mix all other ingredients and add to noodles in a large bowl. Mix well. If desired, you may add a little juice from the pineapple if you like your kugel very moist.
Put in greased casserole dish at 350 degrees for 25 to 30 minutes until light brown on top. You may add a few pads of buter or margarine to the top of the kugel before cooking if you prefer.
*The amount of cinammon and numeg can be adjusted according to personal taste.
Comment by Cher — August 2, 2007 @ 1:55 pm
What a great idea! Here is an easy salad for the summer. There is no recipe, I learned to make this years ago from a friend. The vegetables must be fresh from the garden or a Farmer’s Market, the store bought ones have no flavor! We have always called it Dago Salad!
Tomatoes, chopped, juice & all
Cucumbers, peeled & sliced or quartered
Onion, chopped
Green pepper or Red or both, cut in small pieces
1 clove of garlic chopped, more depending on size of salad. You only want the garlic to enhance the flavor not overwhelm.
Put all ingredients in a bowl, add Basalmic vinegar, oilve oil, Salt & Pepper to taste. Make ahead & let marinate in refrigerator for a couple of hours, stir occasionally. This is so yummy. If there are leftovers it tastes even better the next day. You can make this in any quanity that fits your needs.
I usually make this early in the day so it can marinate several hours. Serve with whatever else you have for dinner or it makes a great lunch.
Carly you should be able to eat this. Olive oil is healthy & you don’t need to use much.
Another super easy way to enchance the flavor of mashed potatoes when you have no gravy is to add thinly sliced green onions to the potatoes. My sister-in-law does this & I can’t believe how good they are. The potoes have to be mashed with butter & milk!! This is for “real” mashed potatoes not out of a box!
Enjoy eating!
Donna M
Comment by Donna M — August 2, 2007 @ 1:56 pm
I am SO hungry, now!
Comment by katie — August 2, 2007 @ 3:10 pm
This is such a great idea. Cooking in the Jungle with the Plotmonkeys.
I don’t really have a name for this so I’ll just call it, Vicki’s Favorite Chicken
4 boneless/skinless chicken breast
6 slices of bacon
Garlic – 2 cloves (or to your taste)
Onion – 1 small (or again to your taste_
EVOO (extra virgin olive oil)
Spinach (fresh as in the salad bags)
Baby Portabella Mushrooms (Sliced)
Wine (your choice – always use what you will drink)
Noodles (whatever your favorite noodles are will work)
Season with Pepper and small amount of dill
Feta Cheese
Start your pan of water for the noodles and cook them according to the directions
Cook bacon in a large skillet and sat aside to drain.
Keep about 1 tablespoon of the bacon grease in the pan and discard the rest.
Drizzle in some EVOO(didn’t I just sound like Rachel Ray
) – sauté the onion and garlic
Once the onion and garlic have softened add your chicken breast - add pepper and dill at this time - cook on each side until done
Add in wine (again to taste, about ¼ cup)
Add sliced mushrooms – simmer on low for about 5 minutes
Begin to add spinach. As it cooks down continue to add until you have added the entire bag.
When you add the last handful of spinach crumble the bacon and put on top of the spinach.
Again simmer for about 3 – 5 minutes (the whole process with the spinach should take about 5 minutes total as spinach cooks down quickly)
Plate: noodles in the center of the plate – Scoop the chicken, mushrooms, spinach, bacon and a little of the juice and place on top of the noodles
Sprinkle with feta cheese
Serve with salad and warm rolls.
Comment by Vicki — August 2, 2007 @ 4:33 pm
Here is another one for you Carly. It is one for Diabetic/low cholesterol that we do a lot.
Veggie Pita Pizzas
2 Large whole wheat pita bread rounds
non-stick cooking spray
1/2 cup (or so) chopped veggies of choice
1/4 pizza sauce
/14 cup shredded mozzarella cheese (1oz.) lowfat is good
Place pita rounds on a baking sheet and bake in a 400 degree oven for 5 minutes (this makes them crispy so the sauce doesn’t soak thru)
Over medium heat, cook the veggies in a pan coated with the non-stick spray, until crisp yet still tender. This is optional. I usually throw them on uncooked. Not all veggies like to be cooked twice, but broccoli and carrots do, if you choose to use them.
Spread pizza sauce on the pita, sprinkle with the veggies and cheese
Bake for 8 to 10 minutes until light brown.
These are very filling. 1/2 of a round, which is one serving, only has 4 mg cholesterol. Daughter and I love to make them when hubby is out of town or we just don’t feel like cooking at all.
I will need to remember to come back tomorrow and print up this column!!
Comment by ev — August 2, 2007 @ 6:40 pm
Black Olive Soup
1 box of Chili Tomato Hamburger Helper
1 Bag of frozen Corn
1 large can of tomatoes
1 to 2 lbs of Hamburger
1 Onion
1 Green Pepper
1 can of whole black olives
8 cups of water
Put 8 cups of water on to boil in large soup pot.
Chop up onion and green pepper and brown in a skillet together with hamburger. Drain grease and set aside.
When water reaches the boiling point, reduce tempature and add macaroni from Hamberger helper mix. Cook until mararoni is desired texture. Then slowly add all the corn, tomatoes, hamburger mixture and finally the dry mix from hamburger helper….stirring until disolved. Reduce heat and simmer for 1/2 hour or so. Cut olives at you wish. I cut mine in half and ten add them to the soup during the last 5 minutes of cooking.
Makes a great tasting soup the first night. store left overs in the fridge….this causes the water to be absorbed and turns them into a great tasting casserole the next night…or if you like the soup idea you can add more water when you reheat.
Comment by Barbara — August 2, 2007 @ 7:04 pm
Easy Parmesan Garlic Chicken 1/2 cup Kraft 100% Grated Parmesan Cheese, 1 envelope GOOD SEASONS Italian salad Dressing Mix, 6 bonless, skinless chicken breast halves, 1/2 tsp. garlic powder. 1. MIX cheese, garlic powder, and salad dressing mix. 2. MOISTEN chciken with water:coat with cheese mixture. Place in shallow baking dish. 3. BAKE at 400 for 20 to 25 minutes or until chicken is cooked through. 2 grams of carbs per serving Prep: 5 min Total Time: 30 minutes
Comment by Cherylann — August 2, 2007 @ 7:43 pm
SPAGHETTI PIE
8 OZ SPAGHETTI COOKED AND DRAINED
Z) SHREDDED MOZZARELLA CHEESE
1/2 CUP KRAFT GRATED PARM CHEESE
1 EGG SLIGHTLY BEATEN
1LB GROUND BEEF, COOKED, DRAINED
2 CUPS SPAGHETTI SAUCE
1 PKG (
TOSS COOKED SPAGHETTI, PARM CHEESE AND EGG. PLACE IN A 9-INCH PIE PLATE. PRESS ALONG BOTTOM AND SIDES TO FORM CRUST.
MIX COOKED MEAT AND SAUCE. SPREAD MEAT MIXTURE OVER SPAGHETTI CRUST. SPRINKLE WITH MOZZARELLA.
BAKE AT 350 FOR MIN. (CHECK AFTER 20) OR UNTIL THOROUGHLY HEATED, LET STAND 5 MIN BEFROE CUTTING INTO WEDGES
Comment by Cherylann — August 2, 2007 @ 7:47 pm
I CAN’T WAIT TO COME BACK LATER OVER THE WEEKEND AND GETS OME OF THESE YUMMY RECIPES
THANKS FOR SHARING
Comment by Cherylann — August 2, 2007 @ 7:48 pm
So who’s hosting this big pot luck anyway?
I have a niice new house with a huge kitchen and a big backyard. C’mon y’all!
Comment by Leslie — August 2, 2007 @ 8:07 pm
All the recipes are really making me hungry(and not just because my dr will only let me eat rice and applesauce right now). Everything sounds amazing. We have Tuzzie Dip at all our family get togethers.
1 lb sausage
1 (10oz) can Ro-tel
2 (8 oz) pkg cream cheese
Brown sausage and drain. Heat Ro-tel in saucepan and add cream cheese. Stir until cheese melts. Add sausage and mix well. Serve in a chafing dish with tortilla chips for dipping(it’s really good with fritos too).
Comment by Liza — August 2, 2007 @ 8:43 pm
Brownies with a twist - the easy way!
Need: Any box of brownie mix and 1 package of cream cheese, ideally the kind that comes in a box.
Follow directions on brownie box.
As you mix the batter, add a package of cream cheese - make sure you mix it through so it’s an even consistency.
Spread it in the pan so it’s evenly distributed.
Put in oven and bake. Depending on your oven it’s the same amount of time. Use a tooth pick to check to see if they’re one like you normally would.
If you want to jazz it even more, you can pick a flavor of icing, and add sprinkles.
Comment by Yolanda — August 2, 2007 @ 8:46 pm
So many great recipes! I think I’m just going to print up today’s page and keep ALL the yummy recipes!
Phyllis — thanks for finding and sharing that Salmon/Spinach recipe!
Jodie — I’m so glad to hear that your husband’s surgery went well! I’m still keeping you both in my prayers and I’m hoping for the very best!
Comment by Janelle — August 2, 2007 @ 9:11 pm
I’m going to copy this page too - a lot of great sounding recipes.
Cheesy Potatoes
1 2 pound package frozen hash brown potatoes
1/2 cup chopped onions
1/2 cup green pepper (optional)
1 10 3/4 ounce can Cream of Mushroom soup (or any cream soup)
2 cups grated cheddar cheese
1 pint sour cream, (16 oz.)
1 cup potato chips (or corn flakes etc.)
1/4 cup margarine
Mix together the first 7 ingredients, and put in a 9×13 buttered
pan. combine topping with remaining butter (melted),(can refrigerate
overnight) Bake at 350° for 1 hour (or golden brown). Serves 6-8
people.
Comment by catslady — August 3, 2007 @ 12:17 am
Jodie- I hope everything goes well. Keep us all posted. You guys are in my prayers.
ev
Comment by ev — August 3, 2007 @ 5:36 am
Chop and saute a garlic clove (or use pre-packaged minced garlic) in a tablespoon of olive oil.
Chop and add an onion to the pan.
Cut up half an eggplant into chunks. Also a yellow pepper and an orange pepper (They’re all kind of sweet rather than peppery.)
Sprinkled a bit more olive oil to keep it from dying out. Saute for about ten minutes, until everything is tender. About three min before done, chop and add a tomato.
Cook some pasta. Spoon veggie mix over pasta. All the colors make it pretty and it’s tasty.
Whole thing takes me about twenty min, including all that chopping. If you have carb issues, spoon it over whole wheat pasta. Uhm-good!
Comment by Patricia W — August 3, 2007 @ 10:58 am
As I was making my dish this afternoon, I realized I left out a crucial ingredient while posting: 2 14.5 oz cans of stewed tomatoes. Add them last, after the veggies are sauted, and cook until sauce starts to thicken. Umm good!
Comment by PatriciaW — August 5, 2007 @ 3:53 pm
Haystacks (butterscotch candy)
1pkg.(6oz)butterscotch morsels
half cup of peanuts (optional)
1 can (3oz) chun king chow mein noodles
Melt butterscotch morsels in microwave. pour over peanuts and mein noodles. toss gently until throughly blended. drop from teaspoon onto waxpaper. chill to harden. makes about 20.
Comment by Jenny Pace — August 6, 2007 @ 1:37 pm