Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 egg
1 T. milk
1 cup shredded Cheddar cheese
1/2 cup Italian bread crumbs
1 cup rice krispies
3 chicken breasts
2 T. butter, melted

Preheat oven to 350°. Coat medium baking dish with 1/4 cup melted butter. In bowl, mix flour, salt, pepper, and garlic powder. In separate bowl, beat together egg and milk. In third bowl, mix cheese, bread crumbs, and cereal. Dredge chicken pieces in flour mixture, dip in egg mixture, then press in breadcrumb mixture to coat. Arrange in baking dish. Drizzle 2 T. butter evenly over chicken. Bake 35 minutes until coating is golden brown and juices run clear.

**Recipe from allrecipes.com

Crock Pot Napoleon Chicken

1 lb. boneless skinless chicken breasts, cubed and raw
1 medium onion, chopped
6 medium potatoes, diced
1 T. parsley
2 tsp. minced garlic
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
28 oz. jar spaghetti sauce (plus about 1/4 cup water to rinse jar out)

Combine all ingredients in crockpot; mix well. Cover and cook on low 8 hours.

**No idea where I got this recipe. It's scribbled on a sheet of hotel note paper, and it's been stuck to the side of my refrigerator for several years. I make it fairly often - very delicious! And so easy to make - hardly any prep!

Tomato Pepper Steak

1 1/2 lbs. beef round steak
1 T. cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 T. soy sauce
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
14.5 oz. can diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
2 T. cornstarch
3/4 cup cold water
hot cooked rice

Cut beef into 3" x 1/4" strips. Heat oil in large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to boil. Reduce heat; cover and simmer 55-60 minutes or until meat is tender. Add tomatoes, peppers and onion; bring to boil. Reduce heat; cover and simmer 10 minutes. Combine cornstarch and water until smooth; add to pan. Bring to boil; cook and stir 2 minutes. Serve over rice.

**Recipe adapted from allrecipes.com

Beef Tater Bake

1 lb. ground beef
1 medium onion, minced
1 16 oz. pkg. tater tots
1 can cream of chicken soup
1 can cream of potato soup
1 can green beans
1 cup cheddar cheese, grated

Preheat oven to 350°. Brown beef and onion in skillet; drain. Make an even layer of beef in bottom of 9x13 baking dish. Cover with beans. Add 1 layer of frozen tater tots, completely covering beef and onions. Add soups, pouring evenly over mixture. Top with grated cheese. Bake 1 hour.

**Recipe adapted from MOM

**This is another family favorite. When I was little, I threw up one night after we'd had this for dinner. (Just because - it had nothing to do with dinner!) I refused to eat Beef Tater Bake for years after that! Now I'm sorry I missed out on it so many years.

**This is best when it's cooked a wee bit too long and the cheddar gets all crusty and greasy. Mmm...

Shepherd's Pie

1 lb. ground beef
1 small onion, chopped
1 can tomato soup
1 can green beans
1 cup shredded cheddar cheese
leftover mashed potatoes

Brown beef and onion in large skillet. Add soup and beans. Pour into 2 qt. casserole. Cover with cheese. Top with mashed potatoes. Sprinkle with paprika and a bit more cheese. Bake at 350° until potatoes are lightly browned, approximately 20-30 minutes.

**Recipe from MOM

**This is an old family favorite. No need to make any changes. It's perfect just the way it is :)

Turkey Noodle Bake

3 cups uncooked wide egg noodles
1/2 lb. ground turkey (I accidentally used turkey sausage - 10 oz. and it was good!)
1 medium onion, chopped
15 oz. can tomato sauce
1 tsp. Italian seasoning
2/3 cup nonfat dry milk powder
1/2 cup water
4 oz. cream cheese, cubed
1 T. minced fresh parsley
1 garlic clove, minced
1 1/4 cups shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is no longer pink; drain. Stir in tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 10 minutes. In a saucepan, combine milk powder, water, cream cheese, parsley, and garlic. Cook and stir over medium heat until cream cheese is melted.

Drain noodles; add to cream cheese mixture. Transfer to 8x8 baking dish coated with spray. Top with turkey mixture. Sprinkle with mozzarella cheese. Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted.

**Recipe adapted from allrecipes.com

**Oct. 18, 2007 - this is REALLY good@

Baked Macaroni and Cheese

1 lb. elbow macaroni
5 oz. shredded Swiss cheese
5 oz. shredded mozzarella cheese
5 oz. shredded cheddar cheese
2 T. butter
1/4 cup milk
salt to taste
dash onion powder
dash garlic powder
1/8 tsp. dried parsley
1 1/2 T. margarine
1 ham steak, cut into chunks

Preheat oven to 350°. Grease a 8x8 baking dish. Cook pasta according to package directions; drain. In a large bowl, combine macaroni and cheeses and stir until cheeses melt. Stir in milk. Stir in ham. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish and dot with margarine. Top with bread crumbs if desired. Bake in preheated oven 50-60 minutes, or until top is crunchy.

**Recipe adapted from allrecipes.com

**This is really really good! Had it for Mom's birthday, 9-15-07

Crock Pot Chicken Rotini Soup

3 carrots, peeled and diced
2 stalks celery, sliced
1 large onion, diced
1 lb. boneless skinless chicken breast
50 oz. water
4 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1 tsp. parsley
8 oz. rotini pasta

Put vegetables in crockpot. Add chicken. Add water and bouillon cubes. Add seasonings. Cover and cook on low 8 hours, or on high 5 hours. Remove chicken from crockpot. Add noodles, turn to high and heat about 20 minutes while you shred the chicken. Return chicken to crockpot and heat through.

**Recipe adapted from cookingcache.com

**This was REALLY good, and SO easy!

Baked Pizza Mac

8 oz. pizza sauce, divided
1 pkg. (7 1/4 oz.) macaroni and cheese, prepared as directed on package
1 lb. ground beef, cooked, drained, and divided
1 egg, lightly beaten
1/2 tsp. basil
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese

Preheat oven to 400°. Remove and set aside 1/4 cup of pizza sauce for later. Combine prepared macaroni and cheese, 2/3 of the meat, the remaining pizza sauce, egg and seasonings.

Spoon evenly into 9" pie plate. Top with remaining meat and reserved 1/4 cup pizza sauce; sprinkle with cheese.

Bake 15 minutes. Let stand 5 minutes before serving.

**Recipe from kraftfoods magazine

**This was actually REALLY good, boxed macaroni and cheese not-withstanding.

Potato Soup

12 potatoes, peeled and chopped
1 onion, chopped
1/2 lb. bacon, cut into small pieces
2 1/2 cups milk
2 cups frozen corn
1 3/4 cups dry potato flakes
2 cups shredded cheddar cheese
2 T. butter
salt and pepper to taste

In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking.
Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes, and serve.

**Recipe adapted from allrecipes.com

**10-11-2007: This was REALLY good - must repeat!

Crock Pot Beef Stew

3 carrots, sliced
3 potatoes, cubed
2 lbs. beef chuck, cubed
2 cups water
2 beef bouillon cubes
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 bay leaf
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 large onion, chopped
1 rib celery, sliced
1/4 cup flour
1/3 cup cold water

Combine all ingredients except flour and 1/3 cup cold water in slow cooker. Mix well. Cover. Cook on low 8 hours or high 6 hours. Dissolve flour in 1/3 cup water. Stir into meat mixture. Cook on high until thickened, about 10 minutes.

**Recipe adapted from Fix It and Forget It slow cooker cookbook

**Oct. 7, 2007 - good, but Mom's is better! :-)

Herbed Green Bean Casserole

2 14 oz. cans green beans, drained
3/4 cup dried breadcrumbs, divided
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried oregano
2 tsp. parsley
1 tsp. garlic powder
1 cup parmesan cheese
1/2 cup vegetable oil

Preheat oven to 350°. Drain beans and place in bowl. Mix all dry ingredients and toss together. Mix dry ingredients and oil into green beans, reserving 2 T. of crumb mixture for the top. Place in an ovenproof dish and sprinkle with reserved crumb mixture. Bake for about 30 minutes or until top is golden and crispy.

**This is a fabulously unhealthy way to eat your vegetables!!

**Recipe from allrecipes.com

Chicken Kiev

1/2 cup breadcrumbs
2 T. parmesan cheese
1 tsp. basil
1 tsp. oregano
1/2 tsp. garlic salt
salt and pepper to taste
4-6 chicken breasts
1/2 cup margarine or butter, melted (1/4 cup at a time)
1/4 cup apple juice or white wine
parsley
chopped green onions

Preheat oven to 375°. Combine bread crumbs, cheese, basil, oregano, garlic, salt, and pepper. Pound chicken. Dip chicken in first 1/4 cup of melted butter. Roll in crumbs to coat. Place in dish and bake 30 minutes or until juices run clear. Combine remaining butter with juice or wine and pour over chicken. Mix remaining crumbs with onion and parsley. Sprinkle over chicken. Bake 15 minutes more.

**Recipe from my aunt Karen

Beef Pot Pie

1 lb. chuck roast, cubed
salt to taste
pepper to taste
2 cups water
2 beef bouillon cubes
3 large carrots, diced
4 medium potatoes, diced
1 cup frozen green peas, thawed
3 T. cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts

In a saucepan over medium heat, brown the meat on all sides. Pour in some water to almos tcover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily, about 2 hours. Transfer meat and juices to large mixing bowl. Shred meat slightly and add salt and pepper to taste.

In same saucepan over medium heat, pour in water and beef bouillon, and add carrots and potatoes. Cook until almost tender, about 15-20 minutes. Preheat oven to 350°.

When carrots and potatoes are done, transfer to large mixing bowl with the beef, leaving the liquid in the pan. Combine peas with carrots, potatoes and beef.

Dissolve cornstarch with 1/3 cup water. Pour into saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9" pie plate with one of the pie crusts. Place beef mixture into pie crust. Pour gravy over top of the mixture, then cover with the other pie crust. Make 2 small slits in center of crust. Bake until crust is golden brown, about 30 minutes. Let cool 5 minutes before serving.

**We had this 10-3-07, and it was perfect!!

*recipe adapted from allrecipes.com

Ham Cheddar Biscuits

2 1/4 cups Bisquick
3/4 cup milk
3/4 cup shredded cheddar cheese
3/4 cup finely chopped or coarsely shredded ham

Mix all ingredients together and drop by rounded spoonfuls onto baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

These freeze well; reheat in the microwave.

**10-03-07: These are decent - nothing spectacular, but I would make them again.

**Recipe adapted from allrecipes.com

Pizza Dough

1 1/2 cups + 3 T. water (80°F)
2 T. oil
2 T. sugar
1 tsp. salt
2 T. dry milk
4 1/2 cups bread flour
2 tsp. yeast

Place water, oil, sugar, salt, and dry milk in bread pan. Add flour, then put yeast in center of pan on top of flour. Process on DOUGH setting.

**Recipe from Toastmaster Bread Maker Instruction/Recipe Book

Shell-Roni

1 lb. ground beef
2 slices bacon
1 large onion, chopped
1 (14.5 oz.) can whole peeled tomatoes, chopped, drained
1 (10.75 oz.) can condensed cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese, divided
1/2 (12 oz.) package seashell pasta

Preheat oven to 325°. Place ground beef, bacon and onion in large saucepan. Cook over medium-high heat until evenly brown. Drain, and add tomatoes, soup, milk, and 1/2 cup cheese. Cook, stirring, until it comes to a low boil. Stir in pasta; reduce heat to medium-low and cook until pasta is tender, stirring often to preven tsticking. Transfer to 9x9 inch baking dish and sprinkle remaining cheese on top. Bake in preheated oven to 10 minutes or until cheese is melted.

*****************

**Recipe from allrecipes.com

Oct. 1, 2007 - this was really, really good. Must add into the regular rotation.