I love Crockpot recipes, don't you? So, when I ran across this one in my stash recently, I just had to share it!
Ingredients:
1 pound ground beef
1 cup chopped onion
1 cup chopped bell peppers
2 cans diced tomatoes
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can sliced mushrooms
1 can sliced black olives
garlic salt to taste
2 teaspoons oregano
pepper to taste
1/4 cup water
1-2 cups of shredded cheese of your choice
1 pound cooked spaghetti noodles
Directions:
Slightly brown ground beef in a skillet until it crumbles and then place in the crockpot. Combine onion, green pepper, tomatoes, Rotel, cream of mushroom soup, mushrooms, olives, garlic salt, oregano, pepper and water into the slow cooker and mix well. Cook on low for 6-8 hours or on HIGH for 4-6 hours. Add the cooked noodles into the meat mixture. Top with cheese and cook for ONE hour on LOW.
Yum...Yum!
Sunday, February 26, 2012
Thursday, December 22, 2011
Chicken & Spinach Pasta Bake
Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Yum...yum!
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Yum...yum!
Christmas Casseroles!
Here are a couple of "traditional" favorites that I fixed recently and took to work for my office peeps...just love those folks. And they LOVE to eat! LOL!
Merry CHRISTmas everyone!
Weekend Brunch Casserole
1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)
2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)
1-8 ounce can refrigerated crescent dinner rolls
4 eggs, beaten
¾ cup milk
¼ tsp salt
1/8 tsp black pepper
Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.
Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)
Cream Cheese Danish Casserole
2-8 ounce cans crescent rolls
2-8 ounce blocks cream cheese
1 ¾ cups sugar or Splenda
1 teaspoon vanilla
½ cup butter (may use margarine but butter IS better!)
1 teaspoon cinnamon
Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.
Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.
Unroll the second can of crescent rolls. Lay it over the layer of “filling”.
Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.
Bake at 350 degrees for 30-35 minutes.
Merry CHRISTmas everyone!
Weekend Brunch Casserole
1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)
2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)
1-8 ounce can refrigerated crescent dinner rolls
4 eggs, beaten
¾ cup milk
¼ tsp salt
1/8 tsp black pepper
Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.
Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)
Cream Cheese Danish Casserole
2-8 ounce cans crescent rolls
2-8 ounce blocks cream cheese
1 ¾ cups sugar or Splenda
1 teaspoon vanilla
½ cup butter (may use margarine but butter IS better!)
1 teaspoon cinnamon
Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.
Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.
Unroll the second can of crescent rolls. Lay it over the layer of “filling”.
Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.
Bake at 350 degrees for 30-35 minutes.
Saturday, October 22, 2011
Apple Crumble
I love Fall! This is a great recipe that is so easy. I thought I would share it just in time for some of these cool Fall evenings we have been having lately. It goes great with a nice cup of coffee...and ice cream, of course!
Enjoy!
Ingredients:
Topping
2/3 cup all purpose flour
1/3 cup rolled oats ( Quaker Instant oatmeal works fine)
3 Tablespoons sugar or Splenda
6 Tablespoons butter, softened
Filling
3-4 large apples
2 Tablespoons firmly packed brown sugar
1 teaspoon cinnamon
Directions:
1. Preheat oven to 425 degrees; Spray a 2 quart baking dish with Pam.
2. Combine the flour, oatmeal, sugar/Splenda and butter in a large bowl with your fingers or a fork until the mixture gets crumbly.
3. For the filling, peel, core and slice the apples. Layer the apple slices in the baking dish. Sprinkle the brown sugar and the cinnamon over the apple slices. Sprinkle the topping mixture over the top.
4. Bake for 20-25 minutes or until the apples get soft and the crumbly mixture is lightly browned.
5. Serve warm....mmmmm good!
Enjoy!
Ingredients:
Topping
2/3 cup all purpose flour
1/3 cup rolled oats ( Quaker Instant oatmeal works fine)
3 Tablespoons sugar or Splenda
6 Tablespoons butter, softened
Filling
3-4 large apples
2 Tablespoons firmly packed brown sugar
1 teaspoon cinnamon
Directions:
1. Preheat oven to 425 degrees; Spray a 2 quart baking dish with Pam.
2. Combine the flour, oatmeal, sugar/Splenda and butter in a large bowl with your fingers or a fork until the mixture gets crumbly.
3. For the filling, peel, core and slice the apples. Layer the apple slices in the baking dish. Sprinkle the brown sugar and the cinnamon over the apple slices. Sprinkle the topping mixture over the top.
4. Bake for 20-25 minutes or until the apples get soft and the crumbly mixture is lightly browned.
5. Serve warm....mmmmm good!
Monday, October 17, 2011
7-Up Biscuits
7-Up Biscuits...super easy and super good! You have got to try these...you will be so glad you did!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
7-Up Biscuits
7-Up Biscuits...super easy and super good! You have got to try these...you will be so glad you did!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Sunday, October 16, 2011
Sweet Potato Biscuits!
Oh my goodness! Do these little gems ever bring back wonderful memories!
My Granny Susie and my Mama both used to make these and they were so very good. I was rather proud of myself when I made these...they turned out pretty good. The main secret with making biscuits is don't knead them too much...just enough to get the dry ingredients mixed well with the wet ingredients.
This recipe was rather "sticky" when I mixed them up real well but I just kept some flour handy and kept my hands covered good and kept working it until I could "pinch off" my biscuits, (a real southern cook ain't got time to roll out no biscuits y'all). Just pinch them off, the size depends on your liking, and place them on a non-stick pan or one that has been sprayed with Pam.
My Granny's "biscuit pan" was an old lard stand lid...and she said it was the best thing she ever used. I wish I had that thing! LOL!
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter (not margarine, butter!)
3 Tablespoons Crisco shortening
1 Cup cooked mashed sweet potatoes
6 Tablespoons milk
2 Tablespoons melted butter (optional)
Directions:
Preheat oven to 400 degrees
Mix the first four ingredients in a mixing bowl. Cut in the 1/4 cup of butter and the shortening (I used two forks) until the mixture is crumbly. Add the mashed sweet potato and milk. Stir the mixture just until the dry ingredients are moistened. Turn the dough out on to a floured surface and knead just a few times.
Pinch off biscuits and place on non-stick baking sheet. Bake at 400 degrees for about 12 to 15 minutes or until slightly brown. Makes about 12-15 biscuits.
Optional: You may use the melted butter to brush the tops of the hot biscuits when they come out of the oven but believe me...they are really good without it too!
Enjoy!
My Granny Susie and my Mama both used to make these and they were so very good. I was rather proud of myself when I made these...they turned out pretty good. The main secret with making biscuits is don't knead them too much...just enough to get the dry ingredients mixed well with the wet ingredients.
This recipe was rather "sticky" when I mixed them up real well but I just kept some flour handy and kept my hands covered good and kept working it until I could "pinch off" my biscuits, (a real southern cook ain't got time to roll out no biscuits y'all). Just pinch them off, the size depends on your liking, and place them on a non-stick pan or one that has been sprayed with Pam.
My Granny's "biscuit pan" was an old lard stand lid...and she said it was the best thing she ever used. I wish I had that thing! LOL!
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter (not margarine, butter!)
3 Tablespoons Crisco shortening
1 Cup cooked mashed sweet potatoes
6 Tablespoons milk
2 Tablespoons melted butter (optional)
Directions:
Preheat oven to 400 degrees
Mix the first four ingredients in a mixing bowl. Cut in the 1/4 cup of butter and the shortening (I used two forks) until the mixture is crumbly. Add the mashed sweet potato and milk. Stir the mixture just until the dry ingredients are moistened. Turn the dough out on to a floured surface and knead just a few times.
Pinch off biscuits and place on non-stick baking sheet. Bake at 400 degrees for about 12 to 15 minutes or until slightly brown. Makes about 12-15 biscuits.
Optional: You may use the melted butter to brush the tops of the hot biscuits when they come out of the oven but believe me...they are really good without it too!
Enjoy!
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