Tony's Summer Pasta

• 1 (16 ounce) package linguini pasta
• 6 roma (plum) tomatoes, chopped
• 1 pound shredded mozzarella cheese
• 1/3 cup chopped fresh basil
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1/2 teaspoon garlic salt
• ground black pepper to taste

1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
2. Meanwhile, cook pasta according to package directions.
3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Found On: AllRecipes

Sweet Onion Pie

• 1 1/2 cups buttery round crackers, crumbled
• 6 tablespoons butter, softened
• 2 cups thinly sliced sweet onions
• 2 cloves garlic, minced
• 1 tablespoon minced fresh chives
• 3/4 cup whole milk
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup shredded Cheddar cheese
• 1 pinch paprika
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine crackers and 4 tablespoons of butter until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3. Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
5. Bake 35 minutes, or until a knife comes out clean.
6. Garnish with the parsley.
7. Serve hot or at room temperature.

Found On: AllRecipes

Onion Casserole

• 5 large sweet onions, cut into 1/4 inch slices and separated into rings
• 1/4 cup margarine
• 1/4 cup sour cream
• 3/4 cup grated Parmesan cheese
• 10 buttery crackers

1. Preheat the oven to 350.
2. Grease a 9x13 inch baking dish.
3. Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender.
4. Turn off the heat, and stir in the sour cream and Parmesan cheese.
5. Transfer to the prepared baking dish, and crumble the crackers over the top.
6. Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Found on: AllRecipes

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

Enchilada Casserole

Jen's Enchilada Casserole

Apple Dumplings

• 2 Granny Smith apples
• 2 cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 teaspoons vanilla
• cinnamon
• 1 12 oz can Mountain Dew

1. Preheat oven to 350
2. Peel and core apples.
3. Cut apples into 8 slices each.
4. Roll each apple slice in a crescent roll.
5. Place in a 9 x 13 buttered pan.
6. Melt butter, then add sugar and barely stir.
7. Add vanilla, stir, and pour over apples.
8. Pour Mountain Dew around the edges of the pan.
9. Sprinkle with cinnamon and bake or 40 minutes.
10. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top

Found On: Pioneer Woman Cooks!

Grape Salad

• 2 pounds red seedless grapes
• 3/4 cup sugar
• 8 ounces sour cream
• 2 teaspoons vanilla
• 8 ounces cream cheese
• 1 cup chopped pecans
• 3/4 cup light brown sugar

1. Wash grapes and let dry.
2. Mix sugar, sour cream, vanilla, and cream cheese together.
3. Fold in the grapes.
4. Pour mixture into casserole dish.
5. Mix brown sugar and pecans, and sprinkle over the top.
6. Refrigerate overnight.

Found On: Kaci's Life