Loaded Baked Potato Cassarole-Stephanie Wright

Courtesy of Stephanie Wright:

1 pkg frozen potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked and crumbled
1 medium red bell pepper
1 cup chopped green onions
1 bag cheddar
1/2 cup sour cream

Heat Oven to 375. Arrange potato wedges in 9x13 baking dish and bake 10-15 minutes or until thawed and beginning to brown. Top with half of the bacon, ham, pepper and onion. Top with cheese and sprinkle remaining ham, bacon, pepper and onion. Bake 20-30 minutes more ot until cheese is melted and potatoes are tender. Top with dollops of sour cream and remaining green onions.

Lemon Squares-Stephanie Wright

Recipe Courtesy of Stephanie Wright:

Lemon Squares

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
melt butter, and mix these ingredients together. Pat in the bottom of a 9x9 pan, and bake at 350 for 20 minutes.

2 eggs
1 cup sugar
2 Tbsp flour
2 Tbsp lemon juice
1/2 tsp baking powder
Beat the eggs. Add remaining ingredients. Mix well and pour over the crust. Bake at 350 for 25 minutes. Sprinkle powdered sugar over top to "Frost".

Egg Salad Sandwhiches-Stephanie Wright

12 eggs
1 cup mayo
1 tsp mustard
sprinkle lawry's seasoning
1/4 tsp pepper
sprinkle celery salt
1/4 tsp sugar dissolved in 1 tsp vinegar

Place eggs in a pan of water.  Bring to boil.  Once they start to boil, turn the burner off and set the timer for 10 minutes. Once the eggs cool (It actually helps them peel easier to put them in ice water immediately and cool them rapidly), peel and chop the eggs. Mix the rest of the ingredients in a bowl and then mix in with the cut up eggs.

Chocolate Caramel Oatmeal Chews-Stephanie Wright

Courtesy of Stephanie Wright:

2 cups oatmeal
1 3/4 cups flour
3/4 cups brown sugar
1 tsp baking soda
1 cup butter
1 cup caramel ice cream topping
1/2 cup chopped pecans (I did not use this, of course!)
6 oz, semi sweet chocolate chips

Preheat oven to 350. Combine oats, 1 1/2cup of the flour, brown sugar and baking soda in bowl. Add melted butter and mix until crumbly. Reserving 1 cup of the mixture pour into a 9x13 pan and press to flatten in the pan. Bake for 15 minutes.

Combine the caramel ice cream topping with 1/4 cup flour in a small bowl and whisk until smooth. Drizzle over the bottom crust, and spread to the edges. Top with Chocolate chips and the remaining crumb mixture evenly over the caramel mixture. Bake for 15-18 minutes more, or until golden brown and bubbly. Cool completely, and cut into bars.

Scotcheroo's-Stephanie Wright

Courtesy Of Stephanie Wright:

1 cup peanut butter
1 cup white corn syrup
1 cup brown sugar
6 cups rice crispies
1 1/2 cups chocolate chips
1/2 cup butterscotch chips
(note: when I do Special K, I usually use a little more than 6 cups)

Put the first 3 ingredients in a bowl and put in the microwave for 2 minutes. It makes it easier to stir together when it's soft. Mix it in with the cereal. Mix well until all cereal is coated and press into the bottom of a 9x13 pan. Melt the chocolate and butterscotch chips together for the top and let sit to harden the chocolate. Enjoy!

No Bake Cheesecake-Stephanie Wright

Courtesy of Stephanie Wright:

2 pkgs. 8oz cream cheese
2 cups powdered sugar
1 tsp vanilla
1 8 oz container coolwhip
graham cracker pie crust
Soften the cream cheese. Then mix in the powdered sugar first, vanilla and coolwhip last. Pour into 1 pie crust for a very tall pie, or 2 crusts for 2 shorter pies.

Monster Cookies-Stephanie Wright

Courtesy of Stephanie Wright:

Grandma Friesen's Monster Cookies
2 cups brown sugar
2 cups sugar
2 sticks butter
3 cups peanut butter
6 eggs
4 tsp baking soda
9 cups oatmeal
2 cups chocolate chips
half a bag of M&M's

Mix the ingredients together in the order listed. Add chocolate chips and m&m's last after everything else is well blended together. Drop on pan and flatten a little with hand before baking. Bake at 350 for 10-12 minutes. Do not over bake.
*Best when they are almost a little undercooked. So watch them closely.

Oatmeal Fudge Drop Bars-Stephanie Wright

Courtesy of Stephanie Wright:

1 (12 oz) bag milk chocolate chips
1 15oz can sweet and condensed milk
3 Tbsp butter
2 tsp vanilla
-Melt together on the stove (do not over do)

1 cup butter
2 eggs
2 1/2 cups flour
1 tsp salt
2 cups brown sugar
1 tsp vanilla
1 tsp soda
3 cups oatmeal

Mix ingredients to make dough. Press 2/3 of dough in the bottom of jelly roll pan. Pour chocolate mixture over top, crumble the rest of the dough on top. Bake at 350 for 20-30 minutes.

Bruschetta Chicken Bake-Stephanie Wright

Courtesy of Stephanie Wright:

Bruschetta Chicken Bake

1 can diced tomatoes, undrained
1 pkg, stove top stuffing for chicken
1/2 cup water
2 cloves garlic, minced
3 chicken breasts, thawed and cut into cubes
mrs. dash
1 cup mozzarella

Preheat oven to 400 degrees. Place tomatoes including juice in a bowl with water, stuffing and garlic. Stir just until mix is moistened. Set aside. Place chicken cubes in the bottom of a 9x13 pan. Sprinkle with Mrs. Dash, and cheese. Top with stuffing mix. Bake 30-40 minutes, until chicken is cooked through.

Taco Chicken-Stephanie Wright

Courtesy of Stephanie Wright:

TACO CHICKEN
2-4 chicken breasts
1 can cream of mushroom
1 (8oz) bottle taco sauce
1 bag doritos
2 cups cheddar

Directions:
Fry chicken and chop into small bite sized pieces. Add cream of mushroom and taco sauce. Line the bottom of a 9x13 pan with slightly crushed doritos. Pour the chicken mixture over top of the chips. Top with cheese and bake at 350 for 25-30 minutes.
Top Each serving with: Lettuce, sour cream, black olives, onion, tomato (or any other thing you would usually eat on your tacos.)

2-4 chicken breasts depends on how big your chicken is, and how much you want in your pan. Sometimes I use an 8x8 pan and use only 2 chicken breasts. Other times when I use the 9x13 pan I use 3-4 to fill the pan better.

Chicken Corn Chowder-Stephanie Wright

Courtesy of Stephanie Wright:

1 1/2 cups cooked chicken
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large sweet onion, chopped
3 or 4 medium red potatoes, 1/2" cubes
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
4 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
pinch cayenne pepper
pinch thyme and sage
1 14-15oz can cream style corn
1/2 cup heavy cream

In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, pepper, and potatoes for 5 minutes, adding garlic last.

Stir in flour, broth, seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender.

Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); do not allow to boil. If the chowder is not the desired consistency, add a few tablespoons of milk (if too thick) or a tablespoon flour (if too thin). Cook for another 10 minutes after adding flour to prevent a raw flour taste.

Parmesan Chicken-Stephanie Wright

Courtesy of Stephanie Wright:

1/2 cup butter
1 tsp mustard
1 tsp worcestershire sauce
1 1/2 cup croutons
1/2 cup fresh parmesan
4 chicken breasts

In a pie plate or shallow bowl, combine melted butter, mustard and worestershire sauce. In a plastic bag, combine crushed croutons and parmesan cheese. Dip chicken in butter mixture, and shake in bag. Place in a deep pan. Top with remaining crouton mixture, and pour remaining butter over top. Bake at 350 for 45-60 minutes.

Pizza Casserole-Stephanie Wright

Courtesy of Stephanie Wright:

1 lb ziti or other tubular pasta
1/2 lb Italian Sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic
2 cans pizza sauce
8 slices bacon, crisply cooked and crumbled
1/2 pkg sliced pepperoni
2 cups shredded Italian cheese blend

Heat oven to 350. Cook and drain pasta, and put in a large bowl. Cook and stir sausage, onion, bell pepper and garlic over medium heat about 7 minutes or until sausage is no longer pink and onion is softened. Stir in pizza sauce, bacon and pepperoni. Pour mixture in with noodles and stir together. Spoon half of the mixture over a 9x13 pan. Top with some cheese. Spoon rest of the mixture on top, and top with remaining cheese. Bake for 25-30 minutes.

Chicken Alfredo Lasagna-Stephanie Wright

Courtesy of Stephanie Wright:

Chicken Alfredo Lasagna
9 lasagna noodles
1/4 cup milk
1 1/2 tsp oregano
2-3 chicken breasts
1/2 cup red bell pepper
1/4 cup chopped onion
1 garlic clove
3 cups mozz cheese
1 pkg feta cheese
2 cups fresh spinach

In a bowl, combine alfredo sauce, milk and oregano. Whisk until blended and set aside. Chop chicken finely, bell pepper and onion. Mix chicken, pepper, onion, mozz and feta cheese. To assemble lasagna, first pour a little sauce on the bottom of an 8x8 pan, line with 3 uncooked noodles. Cover noodles with spinach, layer 1/3 of the chicken/cheese mixture, and 1/3 of the alfredo mixture. Repeat 2 more times. Cover with Aluminum foil and bake for 45 minutes at 375. Remove foil and bake for 10-15 minutes more until bubbly.

2 Cheese Linguine

1 pkg 16 oz of Linguine noodles
2 Tbsp butter
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 mozz cheese
1/4 cup shredded parmesan
(2Tbsp lemon juice)

Cook linguine. In a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil, and boil for 2 minutes or until thickened. Remove from heat. Combine cheeses, toss with lemon juice. Add to the sauce; stir until cheese beings to melt. Drain linguine; add the cheese sauce and toss to coat.

Spoon Taco-Stephanie Wright

Courtesy of Stephanie Wright:

1 lb hamburger
2 cans hormel chili no beans
1 bag fritos
1 bag cheddar
lettuce, tomato, taco sauce, sour cream

Layer 9x13 pan with fritos. Mix hamburger and chili together. Top with cheese. Bake at 350 for 25 minutes. Just to warm it together and melt the cheese. Top with any taco ingredients.

Mexican Hotdish

This recipe is courtesy of Stephanie Wright:

1 lb hamburger
green pepper
1 1/2 cups minute rice
2 small cans diced tomatoes
1 can chili beans or kidney beans
cheddar cheese

Cook hamburger with green pepper. Layer in a dish...rice, tomatoes, beans, hamburger, cheese. Bake at 350 for 25-30 minutes.

Ranch Chicken and Rice

This recipe is courtesy of Stephanie Wright:

2 cups instant rice
1 1/2 cups milk
1 cup water
1 dry pkg ranch salad dressing mix
1 lb chicken breasts, cut in 1/2 inch strips
1/4 cup butter, melted
Paprika

Directions:
Place rice in a greased shallow 2-qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender and chicken juices run clear. Sprinkle with paprika.  Or put it all in the crockpot and cook it on low for 2 1/2-3 hours.

Chocolate Peanut Butter Chip Cookies-Stephanie Wright

This recipe is courtesy of Stephanie Wright:

2 cups flour
3/4 cup hershey cocoa
1 tsp baking soda
1/2 tsp salt (I never put salt in my baked goods.)
2 1/2 sticks of butter
2 cups sugar
2 eggs
2 tsp vanilla
1 bag Peanut Butter Chips

Mix the sugar and butter, add eggs and vanilla.  In another bowl mix the dry ingredients.  Add to the sugar mixture a little at a time.  Stir in the peanut butter chips.  Bake at 350 for 8-9 minutes.

Baked at 375 for about 9 minutes. Cookies should not be too doughy but not too crunchy.

Charlie Brown Dessert-Stephanie Wright

This Recipe is courtesy of Stephanie Wright:

 2 sleeves of graham crackers
1 cup peanut butter
2 pkg chocolate pudding
4 cups milk
1 container cool whip

Smash the graham crackers.  Melt 1 cup of peanut butter in the microwave and mix in with the graham cracker crumbs to make the crust.  Mix together and pat down in the bottom of a 9x13 pan.  Make the Chocolate pudding with 4 cups of milk.  In the same bowl you mixed it in, set in the frig but ONLY for 2 minute to thicken it up....do not let it sit in the frig any longer than that or it will mold to the shape of the bowl instead of the shape of your pan.  Then pour into the pan on top of the graham cracker crust.  Let harden the rest of the way.  Top with the cool whip only a little before it's time to eat!

Stove Top Spinach Balls

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-2/3 cups  hot water

1/4 cup (1/2 stick) butter or margarine

2 pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry

1 cup KRAFT Grated Parmesan Cheese

1 cup  chopped fresh mushrooms

1 small Onion, finely chopped

4   Eggs 

 

HEAT oven to 400ºF.
MIX stuffing mix, hot water and butter in large bowl until well blended.
ADD remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer in 2 (15x10x1-inch) pans sprayed with cooking spray.
BAKE 15 to 20 min. or until lightly browned.

 

Chicken Italiano Wrappers

appetizers

18 Wonton wrappers
2 T parmesan cheese
1/2 c Red Pepper, diced
1/2 t garlic
1/2 c onion, diced
1/2 t onion powder
1/2 t basil
1/2 t oregano
2 c chicken breast, cooked and shredded
1/3 c mayo

Saute Red pepper and onion until tender. Remove from heat. Add Parm cheese, seasonings, chicken, and mayo.  Spray a cupcake pan and line each cup with a wonton wrapper.  Divide filling evenly into 18 wrappers.  Bake at 400 for 7-8 minutes.  Serve immediately.

Puppy Chow

9 c Chex
1 c chocolate chips
1/2 c peanut butter
1/4 c marg
1 t vanilla
1 1/2 c pwdr sugar

Microwave chocolate chips, peanut butter, and marg.  Add vanilla.  Pour over cereal and mix until coated.  Mix in powdered sugar.  Enjoy!  Mmmm

Buffalo Chicken Dip

4 cups shredded chicken, cooked
12 oz hot sauce
2-8 oz pkgs of cream cheese
16 oz. blue cheese or ranch dressing
1/2 c sharp cheddar cheese
1/2 c montery jack cheese

Boil chicken until cooked thoroughly.  Shred with two forks.  Preheat oven to 350.  In a 9x13, combine chicken with hot sauce and spread evenly over pan.  In a large saucepan over med heat, combine creamcheese and dressing.  Stir until smooth and hot.  Pour evenly over chicken.  Bake uncovered for 20 minutes, then sprinkle with cheeses and bake uncovered another 10 minutes.

Let stand 10 minutes before serving.  Serve with chips or crackers.