All Day Mac & Cheese

• 16 oz pasta, cooked and drained
• 4 Cups Shredded Cheddar Cheese
• 1 Can (12 oz) Evaporated Milk
• 1 1/2 C milk
• 2 Eggs
• 2 TBS Flour
• 1 tsp salt
• 1/2 tsp Black Pepper

1. Spray Crockpot with nonstick spray (or grease down, your choice).
2. Mix everything together and pour into Crockpot.
3. Cover and cook on low for 5-6 hours**
4. Do not stir, it will cook and firm up.

**Note: 5-6 hours means it is done. I don't think anything at all would happen to this recipe if it had to cook a few more hours. So if you work an 8 hour day go ahead and throw it together and start the crockpot in the morning-it should still be fine when you get home. That's the beauty of crockpots-very few things HAVE to be taken out when done.

Found On: Frugal Upstate

Berstler Special

• 1 onion, chopped
• 2 large potatoes, diced (you want the potatoes & onions similar in size)
• 1/2 stick of butter
• 5 eggs, slightly beaten
• 1/2 lb chopped ham
• 1 cup shredded cheese (I prefer cheddar)
• salt & pepper to taste

1. brown potatoes & onions in butter over medium-high heat (about 10 mins), adding salt & pepper to taste
2. toss in ham & cook another couple minutes
3. add eggs, stirring well
4. when eggs are cooked the way you like them, add the cheese. turn off heat, cover skillet, and let cheese melt (only takes a couple minutes)

Cheesy Tuna ‘n Rice Muffinlettes

• 2 C Cooked rice
• 1Tbsp parsley flakes
• 1 C shredded cheddar cheese
• 1 tsp seasoned salt
• 1 Can Tuna flaked and drained
• 2 eggs beaten
• black olives, sliced (Optional)
• 2 Tbsp milk
• 1 Tbsp dried onion

1. Preheat oven to 375
2. Combine rice, cheese, tuna, olives, onion, parsley and salt.
3. Stir in eggs and milk, mixing thoroughly.
4. Spray six muffin cups. Divide rice mixture evenly among cups.
5. Bake for 15 min. until lightly browned.
6. Serve with tangy butter sauce

Tangy Butter Sauce:

• ¼ C melted butter
• 1 Tbsp lemon juice
• ½ tsp seasoned salt
• ½ tsp parsley flakes

Kaci's Chicken Tucson

• 1 20 oz jar salsa
• 2 16 oz cans black beans
• 1 bell pepper, chopped
• 2 cups cooked, cubed chicken breast
• 6 corn tortillas
• 2 cups shredded Cheddar Cheese
• 1/2 cup sour cream

1. Preheat oven to 350.
2. 1. Spread 1/2 cup salsa in casserole dish and set aside.
3. Drain black beans and rinse well. Drain again.
4. In large bowl, combine beans, bell pepper, chicken, and remaining salsa and mix well.
5. Place 3 tortillas on salsa in bottom of dish. Top with half of the chicken mixture and sprinkle with half of the cheese. Top with 3 more tortillas, then remaining chicken mixture. Top with remaining cheese.
6. Bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Serve with sour cream.

* This is freezer friendly - if you want to freeze it, instead of step 6, wrap it & label it. To thaw & cook, thaw overnight in refrigerator. Bake at 350* for 30-40 minutes until hot and cheese begins to brown.

Found On: Kaci's Chicken Tucson

Jiffy Corn Souffle

• 1 box Jiffy corn muffin mix
• 1 can cream corn
• 1 can regular corn, drained
• 2 eggs
• 1/2 c. sour cream
• 1 stick butter

1. Preheat oven to 350
2. Melt butter.
3. Add slightly beaten eggs and sour cream.
4. Add corn; stir.
5. Add mix; stir again.
6. Bake uncovered for 45 minutes.

Found On: Cooks.com

Chicken Stir-Fry with Rice & Teriyaki Vegetables

I can't believe I'm even posting this as a recipe, but here goes:

• 8oz (or so) chicken breast, cubed
• 1 box chicken flavored Rice-A-Roni
• 1 box Green Giant frozen veggies in Teriyaki sauce
• butter or margarine
• olive oil

1. Prepare Rice-A-Roni per package instructions.
2. Brown chicken in olive oil in non-stick skillet.
3. Microwave veggies per package instructions, but about 30 seconds less.
4. Combine veggies & sauce with cooked chicken in skillet.
5. Serve over rice.

Serves 4 (or 2 generously, with enough left over for 1 lunch the next day)

Taco Soup

• 6 cans of any bean
• 2 cans of any tomato
• 4 cans of any vegetable
• 2 packets of powdered Hidden Valley Ranch dressing
• 2 packets of taco seasoning

"My favorite beans to use are kidney, pinto and black beans. My favorite tomatoes are Rotel and my favorite vegetables are corn and green beans. I usually use two cans of each kind unless I don't have that much variety, then I use what I have. You just can't go wrong with this one! We have this on nights when the pantry is rather bare and/or it is dinner time with nothing planned. Ahem, let's just say we have this a lot."

"This recipe feeds our large family with enough left over for lunch the next day so adjust the recipe according to your needs. It is absolutely delicious and gets the big 'thumbs up' from everyone! Serve it with sour cream, corn chips and shredded cheese to make it simply perfect! It works for us!!"

Found On: http://kudzugrows.blogspot.com/

Hot Chicken Salad

• 2 cups chicken, cooked and cubed
• 1/2 cup onion, chopped
• 1/2 cup shredded Cheddar cheese
• 1/2 cup mayonnaise (Miracle Whip works just as well)
• 1/8 tsp pepper
• 1/3 cup slivered blanched almonds
• 1 cup celery, chopped
• 1 cup slivered blanched almonds
• 1 tbsp lemon juice
• 1/2 tsp salt

1. Preheat oven to 400.
2. Combine chicken, celery, onion, 1 cup slivered almonds, Cheddar cheese, mayonnaise, lemon juice, salt & pepper in a 1.5 qt casserole.
3. Sprinkle with the 1/3 cup slivered almonds.
4. Bake for 20-25 minutes.

Serves 4-5. We usually serve with a veggie or salad, and some crescent rolls.

Chicken & Broccoli Pasta

• 1lb pasta shape of your choice (I like penne rigate, with the ridges)
• 3-4 boneless skinless chicken breasts, cut into 3/4" cubes
• 3 garlic cloves, diced or pressed
• 2 handfuls frozen chopped broccoli
• extra virgin olive oil
• parmesan cheese

1. Put water on to boil for pasta. Once you have a rolling boil, add pasta.
2. In deep, 10-12" skillet, place approximately 1/2 cup extra virgin olive oil (enough to coat entire bottom of pan). Add garlic to oil.
3. Add chicken, and brown thoroughly.
4. Remove pasta from water about 1 minute before it's completely cooked. Add pasta to skillet with chicken, oil, & garlic.
5. Add frozen broccoli to skillet. Cook for about 3-4 minutes, until broccoli is warmed throughout, stirring frequently.
6. If dish seems dry, and more oil & toss to coat.
7. Garnish with parmesan (or other grated) cheese, salt & pepper to taste.

Chili

• 2lbs ground beef, or 1lb each ground beef & ground venison
• 6 garlic cloves, finely chopped or pressed
• 4 tbls chili powder
• 2-3 tsp ground cumin
• 2 28oz cans crushed tomatoes (unseasoned)
• 2 16oz can red kidney beans, rinsed & drained
• 2 sweet onions, chopped
• 2 4oz cans diced green chiles
• 4 tbls tomato paste
• shredded cheddar cheese (optional)
• cheddar gold fish crackers (optional)

1. Brown ground meat and garlic together. Drain. Add chili powder & cumin, stirring to coat the meat.
2. Mix all ingredients in 6 qt crock pot, stirring until mixed thoroughly. Cover & cook on high 4-5 hours.

To freeze: Allow to cool in fridge overnight. I store meal sized portions (about 4 ladles full for 2 of us) in quart size ziploc bags.

Broccoli Bake

• 2 16oz packages frozen broccoli cuts
• 1 stick butter or margarine
• 1 sleeve Ritz crackers
• Velveeta or American cheese, sliced (or any other cheese you like)

1. Preheat oven to 350.
2. Place frozen broccoli in colander & run cool water over it to partially thaw. Let drain.
3. Melt butter.
4. Crush crackers into crumbs.
5. Combine crackers crumbs & butter in bowl.
6. Place broccoli in even layer in 9x13 glass baking dish.
7. Place even layer of cheese slices over top of broccoli layer.
8. Top with cracker crumbs & butter mixture.
9. Bake for 30 minutes.

DaMamma's Pineapple Angel Food Cake

• 1 20oz can crushed pineapple in juice
• packaged Angel Food cake mix (use brand name)

1. Bake cake as directed on packaged mix, substituting pineapple & juice for liquids in directions.

***Weight Watchers friendly, I believe 3 points per serving, 12 servings per cake

Linda's Taco Salad

• 1 lb ground beef
• 1 lg head iceburg lettuce, shredded (or 2 bags ready to use shredded iceburg)
• 3 cups shredded cheddar cheese
• 16 oz bottle ranch dressing (I prefer sour cream & onion flavored ranch)
• 1 can pitted black olives (optional), diced/sliced to a size you like
• 3-4 green onions, chopped (use the whites of the onion, too)
• 1 qt grape tomatoes, diced to a size you like
• 1 pkg mild taco seasoning mix
• 1 bag Taco Doritos

1. Brown the ground beef until just cooked, drain. Return it to frying pan & follow directions on taco seasoning mix. If the mix calls for liquid, drain again once added & cooked (you don't want the beef to be too wet).
2. Place all ingredients except dressing & Doritos into a large serving bowl, mix well.
3. Just before serving, add about 1/2 the bottle of dressing and crushed Doritos. Serve with remaining dressing in case people want to add some.

***Note: I try to only mix dressing & doritos into the salad that I know will get eaten at that serving. The salad keeps ok in the fridge for a few days without them, but once they're in, you've only got about 24 hours before it turns into an icky slimy mess.

Chocolate Kahlua Dessert

• 1 box Devil's Food cake mix (and all required ingredients to make cake in pkg directions)
• 2 pkg Instant Chocolate Pudding Mix (Jell-O brand Devil's Food or Fudge)
• 3.5 cups whole milk (can substitute low fat, but why?)
• 0.5 cup Kahlua liqueur
• 2 containers Cool Whip (normal size, not family size)
• 6 Heath Bars, crushed

1. Bake cake as directed in 9x13 pan, cool and cut into bite sized pieces.
2. Prepare pudding with milk first, then add Kahlua.
3. In a punch, trifle, or other large bowl, layer ½ cake pieces, then ½ pudding mixture, then ½ Cool Whip and Heath Bars. Repeat and refrigerate.

Mac & Tuna Salad

• 1 lb shaped pasta of your choice (I use small shells)
• 3-4 celery sticks, diced
• 2 60z cans tuna packed in water
• miracle whip to taste (I use at least 3-4 heaping tbls)
• salt & pepper to taste

1. Cook pasta fully. Rinse with cool water until pasta is chilled.
2. Mix in rest of ingredients.

Will keep in the fridge for 4-5 days.