Ham and Broccoli Casserole

1-1/2 cups chopped fresh (or bagged) broccoli
1/2 cup finely chopped onion
1-1/2 cups cooked rice
1-1/2 cups diced fully-cooked ham
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1-1/2 cups (6 oz) shredded cheddar cheese
1/4 cup milk
2 slices bread, crusts removed
2 tablespoons butter

(can use bread crumbs instead of bread crusts and butter)

IN a saucepan, cook broccoli and onion in a small amount of water until crisp-tender; drain

IN a greased 1-1/2 qt. baking dish, layer rice, ham, and broccoli mixture.

COMBINE the soup, cheese, and milk; spoon over broccoli.

BAKE uncovered, at 350 degrees F for 20 minutes.

MEANWHILE, coarsely crumble bread. In a skillet, cook crumbs in butter over medium-high heat until lightly browned. Sprinkle over casserole.

BAKE 15 minutes longer or until heated through.

Smoky Potato Skillet Casserole

1 package (16 oz) smoked sausage links, cut into 1-inch pieces
2 celery ribs, chopped
1 medium onion, chopped
1 tbls. butter
2 cups water
2/3 cup milk
1 package (5-1/4 oz) au gratin potatoes

IN a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in water, milk, and sauce mix from potato package; bring to a boil.

STIR in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.

I sprinkle shredded cheese on top for extra cheesiness.

Spicy BBQ Chicken Pizza

Pizza crust for one pizza (can be store bought dough or precooked crusts)
1 1/2 cup cooked chicken, shredded
2/3 cups BBQ sauce, divided
2 cups pepper jack cheese (monterrey jack with jalepeno peppers)
(ingredients estimated)

Spread 1/2 cup BBQ sauce on crust or dough. Mix remaining sauce with cooked chicken. Top sauce on crust with cheese. Top with chicken.

Bake until cheese is bubbling at 400 degrees F.

Enjoy!

Tater Tot Bake

Just had this one tonight...it is SOOO good.

3/4 to 1 pound ground beef
1 small onion, chopped
salt and pepper to taste
1 package (16 oz) frozen Tater Tot potatoes
1 can (10-3/4 oz) condensed cream of mushroom soup
2/3 cup milk or water
1 cup (4 oz) shredded cheddar cheese

IN a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper to taste

TRANSFER to a 2-qt. baking dish. Top with single layer of potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-40 minutes or until heated through.

Enjoy!

Spaghetti

1/2 lb. ground beef
1 small onion or 1/2 large onion
1 tsp. chopped garlic (we used the stuff in the jar)
1 can Hunts spaghetti sauce (we use the Mushroom kind)
1 can mushrooms
1 tbls. sugar (approximately)
Italian seasoning
Basil
Oregano
1 box farfale pasta (or whatever kind you want)

Brown ground beef with onion and garlic. Drain. Add spaghetti sauce and mushrooms. Season with Italian seasoning, Basil and Oregano. Add sugar to taste. Simmer on low while cooking the pasta. Tada!

Cheesy Chicken Pot Pie

1 pound boneless skinless Chicken breast COOKED and cut into 1/2 inch chunks
1 tbls. all-purpose flour
1 jar (16 oz.) cheddar cheese sauce
1 bag (16 oz.) frozen mixed veggies, thawed
1 prepared pastry for single-crust pie (or make your own!)

Prehead oven to 425 degrees F. In 2-qt casserole dish, mix chicken with flour. Stir in cheese sauce and veggies. Cover with pastry dough to seal, trimming excess, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 10 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Credits:
Favorite Brand Name 4 Ingredient Cookbook

Slow Cooker Enchiladas

8 (6-inch) corn tortillas
1 jar of your favorite salsa
1 can (15 1/2 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Pepper Jack cheese (Monterey Jack with jalapeno peppers)

Prepare foil handles (see below) Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, and cheese. Continue layering using the rest of the ingredients, but be sure to end with CHEESE! Cover and cook on Low for 6-8 hours or on High for 3-5 hours. Pull out by foil handles for easy serving.

FOIL HANDLES:

Tear off three 18 x 2 inch pieces of heavy foil (or double fold regular foil). Crisscross strips in spoke design and places them in the slow cooker so you can lift the tortilla stack out easily.

Credits:
Favorite Brand Name 4 Ingredient Cookbook.

EASY Onion-Baked Pork Chops

1 envelope Lipton Golden Onion Soup Mix
1/3 cup plain dry bread crumbs
4 pork chops
1 egg, beaten

Preheat oven to 400 degrees F. In small bowl, combine soup mix and bread crumbs. Dib chops in egg and then in bread crumb mixture until evenly coated. Place in a lightly greased 13 x 9 inch pan. Bake uncovered for 20 minutes or until done. Turn once halfway through.

Very simple and easy for a quick dinner without too much thought.

Credits:
Favorite Brand Name 4-Ingredient Cookbook

Bacon Cheeseburger Roll-Up

LOVE this recipe:

1 lb. ground beef
4 slices bacon
1 small onion, chopped
1/2 lb (8 oz.) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes
1 pkg. refrigerated pizza crust (or make your own...)

HEAT oven to 400 degrees F. Brown ground beef with bacon and onions in large skillet on medium-high heat. Drain. Return meat mixture to skillet. Add Velveeta and cook until melted, stirring frequently. Cool 10 minutes.

UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15/8 inch rectangle. Top with meat mixture. Roll up, starting at one side. Rearrange so that the seam is down and roll is in the center of the pan. (I also trim the edges so there isn't a ton of extra dough on the sides)

BAKE 20-25 minutes or until golden brown.

Blair said that while he usually can find something that can be changed for next time to make a recipe better, he couldn't think of anything to make this meal more delightful. And that's saying something. Seriously.

Credits:
www.kraftfoods.com

Pizza Dough

3 1/2 cups flour (sifted)
1 cup warm water (85-115 degrees F)
2 tbls. yeast (or 1 packet)
2 tbls. honey
1/4 cup olive oil
1/2 tsp. salt

Directions:
Pour warm water into a bowl. Add Honey and Salt and Mix on low until well blended. Add the yeast and Mix. Let mixture sit for 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour and mix well. The dough should turn into a ball. If it is too dry add 1 tbls water at a time until it seems right, or if it is too wet, add 1 tbls flour until it balls up.

Place dough on a floured surface and knead for about 1 minute. Place dough in a bowl with a towel over it and store in a warm dry area to rise. (I turn on the oven at 400 for 1 minute and then quickly turn it off to create a warm dry area.) Let dough rise for about 45 minutes. It should double in size.

After 45 minutes, punch down the dough and let it rise for another hour to an hour and a half. The dough can now be rolled out, or you can let it rise for another hour or two. It's up to you!

Credits:
www.fabulousfoods.com