Cream Tacos

This is my families favorite comfort food. I have only met one person that doesn't like this casserole.

1lb ground beef, turkey or even deer would work
1 can cream of mushroom soup
1 can tomato soup
1 small can diced green chilies
1 dz corn tortillas, cut or torn into small pieces
shredded cheese( I use cheddar)

Mix first 5 ingredients together, put in pam'd 8x8 pan. Put Shredded cheese on top.

Bake at 350* for about a half hour, till edges are bubbly and cheese is melted.

This recipe is very easy to make for large groups, just double or triple ingredients.

Chop Chop Pork Chop

Chop Chop Pork Chop

4 12 oz. each pork chops 2 Tbl. plus 1/2 tsp. salt
2 Tbl. brown sugar 3/4 cup pineapple juice
4 cups cold water 1-2 Tbl. olive oil
1/2 fresh pineapple 4 small green onions
3 Tbl. lime juice 2 Tbl. cilantro
2 Tbl. maple syrup 1 or 2 serrano or jalapeno peppers





Make a brine to marinate the pork chops by stirring together brown sugar, 2 Tbl. salt and 1 cup water in a small saucepan. Bring to a boil and cook until salt and sugar are dissolved. Remove from heat, add pineapple juice and 3 cups water.

Place pork chops in a resealable bag, then pour brine mixture over them. Seal bag and turn it to coat the chops with the brine. Refrigerate for 3 hours.

Remove pork chops from brine. Pat chops down with a paper towel, then brush with olive oil. Grill over direct heat 12-16 minutes until reaching a temperature of 155 degrees.

To make a pineapple salsa, cut the pineapple into 4 long pieces. Grill until slightly golden and chop finely. Toss in a bowl with serrano or jalapeno peppers, green onions, lime juice, cilantro, maple syrup and 1/2 tsp. salt.

Serve salsa over grilled pork chops. Serves 4.

Smoked Salmon Fettuccine Alfredo Recipe

Serves : 6 Prep. Time : 0:35

12 oz. Fettuccine, uncooked 1 tbsp. butter or margarine 1 large clove garlic, pressed 1 tbsp. all-purpose flour 1 cup skim milk 1 cup grated Parmesan cheese 1/3 cup non-fat sour cream 1 tbsp. chopped fresh dill 8 oz. smoked salmon, cut into small pieces 2 tbsp. capers

Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1 minute. Add flour, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan cheese and sour cream; cook and stir until cheese melts. Stir in dill. Set aside and keep warm. Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Better then Pumpkin Pie Bars

Better then Pumpkin Pie Bars
16oz pumpkin
1c sugar
1-1/2c milk
3 eggs
1/2t salt
4t pumpkin pie spice
1t lemon extract
1 box yellow cake mix
1 stick butter, melted

Mix all ingredients, except bake mix and butter. Pour into greased 9x13. Sprinkle dry cake mix over. Drizzle melted butter over cake mix. Rake fork through to spread butter around SLIGHTLY -- do not mix. Bake at 350º 1 hour.

ETA: the recipe calls them bars but they are more like an apple crisp type dessert. We had them warm in a bowl with vanilla ice cream. You can't cut them and pick them up like regular bar recipes.

Crockpot Pork Roast

Crockpot Pork Roast

1 (4 lb) boneless pork roast
3-4 cloves garlic, chopped
1 tablespoon A-1 Steak Sauce- I used about 3 tablespoons of the A-1 Bold because we like things with kick
1 teaspoon fresh ground pepper
1 small onion, sauted- I forgot to do this and just threw it in raw but it worked out okay.
2 cans cream of mushroom soup

combine all ingredients in crock-pot and add roast, turn to coat.
Cook on low 8 hours or high 4 hours. I added about3/4ths cup of water to mine because I was sure it was going to dry out the first time i made it, but it didn't. It just gave me more then enough gravy.

Grilled Tuna Steak

Grilled Tuna Steak

6-8 servings
11 minutes 5 mins prep
3 lbs tuna steaks
Marinade
1 tablespoon brown sugar
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 cloves garlic, crushed and minced finely
1/4 inch fresh ginger, grated
black pepper
chili pepper flakes

1. Put all marinade ingredients into a zip-lock bag shake and add tuna.
2. Zip and chill for 2 hours.
3. Place steaks on a hot grill. And marinade in pot and reduce to half.
4. And turn after 3 minutes and cook for three more minutes.Place on serving dish and pour reduced marinade over steaks.

Stove top stuffed Chicken Rolls

Stove top stuffed Chicken Rolls

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika

PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly onto chicken breasts to within 1/2 inch of sides. Roll up from one of the short ends to enclose stuffing mixture.
PLACE, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 minutes or until chicken is cooked through.

Jumbo Stuffed Shells

Jumbo Stuffed Shells
Serving: 8
Prep Time: 10 minutes minutes
Cook Time: 30 minutes
Total Time: 40 minutes

1 (12-ounce) package jumbo shells
1 1/2 pounds ground beef or I use ground Itailan Sausage
2 egg whites
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 tablespoon chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (8-ounce) package part-skim mozzarella cheese, shredded

For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste

For Tomato Sauce:
1. In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.

For Stuffed Shells:
1. Cook pasta shells according to directions on package omitting oil; drain and set aside.

2. In skillet, cook sirloin until done. Drain any excess fat. Combine with remaining ingredients except cheese. Stuff shells with filling. Pour half the Tomato Sauce in a 2-quart baking dish.

3. Arrange stuffed shells on top and cover with remaining sauce.

4. Bake at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese and continue baking for 10 minutes longer.

Penne with Spicy Vodka Tomato Cream Sauce

Penne with Spicy Vodka Tomato Cream Sauce
Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes

Yields: 4 servings

INGREDIENTS:
1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red
pepper flakes
1 (28 ounce) can crushed
tomatoes

3/4 teaspoon salt
2 tablespoons vodka( I used Chicken broth instead with a splash of red wine vinegar)
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
3 links sweet Italian sausage ( I used hot just because we like things spicy, I also used the ground sausage instead of the links. That way I didn't have to take the casings off)

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

I like lots of sauce so I doubled that sauce part

To die for Roast

To die for Roast

1 beef roast, any kind

1 package Hidden Valley RANCH Dressing Mix

1 package brown gravy mix

1 package Italian dressing mix

1/2 cup warm water

Place roast in crock pot. Sprinkle contents of all three envelopes over roast. Pour water in the bottom of the crock pot. Cook on low for 6 to 7 hours.

It pretty much makes its own gravy. I just thicken the juices with a little flour and water and make gravy. Or you can slicce the roast really thin and make sandwiches and use the sauce how it is for au jus.

Mini Meatball and Broken Spaghetti Tomato Stoup

Mini Meatball and Broken Spaghetti Tomato Stoup

Rachael Ray
From Every Day with Rachael Ray
November 2006

FOUR SERVINGS

2 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
3/4 pound ground beef sirloin
Flat-leaf parsley, finely chopped (a generous handful)
1 large egg
1/4 to 1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded

1. In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.

2. In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.

3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.

Poppy Seed chicken Casserole

Poppy Seed chicken Casserole

2 cups cooked cubed chicken
1 cup Sour Cream
1 Can cream of Chicken Soup
1 Tube Ritz Crackers, crushed
1 Stick of Margarine,melted

Combine Chicken, soup and sour cream. Put into 8x8 baking dish. Mix crackers and margarine. Crumble over top of filling. Bake at 350 degrees for about 35-40 minutes or until sides are bubbly.( to Freeze: leave ritz off until the day you plan to eat it.-cook the 30-40 minutes first and then put the ritz topping on and bake for another 10 minutes or until the topping is crisp.)

Easy-to-Stuff Manicotti

Easy-to-Stuff Manicotti

1 package (8 oz) manicotti shells
1 pound ground beef
1/2 cup chopped onion
1 jar spaghetti sauce (26 oz)
14 pieces string cheese
1 1/2 cups shredded mozzarella cheese

Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 9x13 baking dish.

Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining meat sauce. Cover and bake at 350 for 25-30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, for 5-10 minutes or until the cheese is melted.