7 Layer Bean Dip

Ingredients:

2 Tbs lemon juice

1 tsp garlic salt

3 drops tabasco

2 or 3 avocados

1 c. sour cream

1/2 c mayo

1 pkg taco seasoning

1 can refried beans

1 bunch green onions

1 can sliced olives

2 or 3 tomatoes, diced

4 oz shredded cheese

Directions:

Peel, pit and mash avocados.  Add lemon juice, garlic salt, and tabasco.  Cover and chill 1 hour.  

Combine sour cream, mayo and taco seasoning.

Layer as follows:

Refried Beans

Avocado Mix

Sour Cream Mix

Green Onions

Tomatoes 

Olives

Cheese

Serve with tortilla chips or Doritos

FROM: Mom

Mom's Cheesecake

Ingredients:

12 oz softened cream cheese

2 C. cold milk

2 Tbs. sugar

1/2 tsp vanilla

1 pkg (3.4 oz) instant vanilla pudding

Graham cracker crust

Directions:

Beat cream cheese until soft, blend in 1/2 c. milk.  Add the rest f the milk, sugar, vanilla and pudding.  Mix well.

Pour into graham cracker crust.  Chill 1-2 hours.  Serve with pie filling and whipping cream.

Chicken Enchiladas

Ingredients:

1 package flour tortillas

2 cans cream of chicken soup

1 c. sour cream

1 small onion, diced

1 1/2 c. shredded cheese

cooked chicken (I use a pre cooked rotisserie chicken)

Directions:

Mix ingredients together, put mix into each tortilla and roll up.  Place in a 9x13 pan.  Put extra mix onto of rolled up tortillas, and 1/2 c cheese.  

Bake 350 degrees for 30 minutes.

Spaghetti

Ingredients:

1 lb. ground beef

2 cloves crushed garlic

1/2 c. grated onion

1 packet dry spaghetti sauce mix

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

salt and pepper to taste

spaghetti noodles

Directions:

Cook beef, garlic and onion in large pot over medium-high heat until beef has browned, stirring often.  Stir in the sauce mix, tomato sauce and paste.  Reduce heat to low and simmer for about 30 minutes.  Add water to thin if needed.  Season to taste with salt and pepper.

Grandma's Orange Almond Drink

Ingredients:

2 C Sugar

2 C Water

2 Frozen cans Orange Juice

1 Frozen can Lemonade

1 tsp Vanilla

1 tsp Almond

4 quarts cold water

Directions:

Boil water and sugar. Add remaining ingredients, mix well.  Serve over ice.

FROM: Grandma Stephens

One Hour Cinnamon Rolls

Dough:

3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Instant)
1 T. salt
3 eggs
10 1/2 c. flour

Cinnamon-Sugar:
1 c. sugar
1 T. cinnamon

Frosting:

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Mix water, sugar, oil and yeast and let sit 15 minutes.  Add salt, eggs and flour.  Knead in mixer for 10 minutes, then let rest 10 minutes.

Oil cupboard (don't use flour), dump out dough.  Divide in half.  

Press/roll out one half into a rectangle.  Spread with 1/4 C melted butter and 1/2 the cinnamon-sugar mixture.

Roll up tight, but not too tight.

Repeat with other half.

Let rise

Bake 12-15 minutes at 400 degrees.

Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting

From: Facebook

Lasagna Rolls

INGREDIENTS

Meat Sauce:
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced
• 1 pound lean ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28-ounce can crushed tomatoes
• 15-ounce can tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
Ricotta Filling:
• 2 cups ricotta cheese (or a 15 ounce container)
• 1 large egg
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• 8 ounces mozzarella cheese shredded, about 2 cups (reserving 1/2 cup for topping)
• 4 ounces Parmesan cheese finely grated, about 1 1/2 - 2 cups (reserving 1/4 cup for topping)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Noodles:
• 12 traditional lasagna noodles

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a large 12-inch nonstick skillet over medium heat, cook the onion, garlic, ground turkey or beef, salt and pepper, breaking the meat into small pieces. Cook until the meat is no longer pink and is cooked through, 5-7 minutes. Drain any excess grease.
3. Add the crushed tomatoes, tomato sauce, basil, oregano, and thyme and simmer over medium heat for 10-15 minutes. Add additional salt and pepper to taste.
4. While the sauce is simmering, boil the lasagna noodles in a large pot of salted water according to package directions until al dente. Drain the noodles, rinse quickly under cold water and then lay the noodles flat in a single layer on waxed or parchment paper.
5. In a medium bowl, stir together the ricotta cheese, egg, basil, parsley, mozzarella cheese (remember to set aside 1/2 cup of the mozzarella for topping later), Parmesan cheese (remember to set aside 1/4 cup of the Parmesan for later also), salt and pepper.
6. Gently spread a heaping spoonful of the ricotta filling down the center of each noodle. It doesn't have to cover the entire noodle, just press it into a somewhat even layer. The filling will be divided up evenly over all 12 noodle (I don't start rolling up the noodles until I've used up all the filling so I can add more to each noodle if need be). Spread a tablespoon or two of the red sauce down the center of each noodle on top of the creamy filling. Again, it doesn't need to be perfectly even, just drizzle/spread it across the top.
7. Spread about one cup or so of the sauce in the bottom of the prepared baking dish. Working with one lasagna noodle at a time, roll the noodle (see pictures below) and place seam-side down in the baking dish in four rows of three. Spread the remaining sauce over the noodles, sprinkle with the reserved cheeses and cover with aluminum foil that has been lightly coated with cooking spray (so it doesn't stick to the cheese as it bakes). Bake, covered for 35 minutes. Uncover and bake for an additional 10 minutes. Let the lasagna rolls rest for 10 minutes before serving.

FROM: Mel's Kitchen Cafe

Sunday Chicken

Ingredients:

1 pkg Chicken Breasts

1 pkg Italian Dressing

Potatoes

Veggies (carrots, broccoli,etc)

1 Cube Butter

Directions:

Place chicken in center of a 9x13 pan.  Place veggies on one side, potatoes on the other.  Sprinkle italian seasoning, pour 1 cube melted butter over top.

Cover with foil, bake at 350 degrees for 1 1/2 hours.

Saucy Hot Dogs

Ingredients:

3 slices bacon

1 medium onion, minced

3 cloves garlic, minced

1 bottle chili sauce (like Heinz, not like Sriracha)

1/4 cup dark brown sugar

1 tablespoon yellow mustard

1 1/2 tablespoon Worcestershire sauce

1/2 cup apple juice

8 high-quality hot dogs

8 hot dog buns

Desired toppings (like shredded cheese and chopped onions)

Instructions: In a large skillet, fry the bacon over medium heat until the bacon is crisp. Drain the bacon on a paper towel, leaving the drippings in the pan. Add the onion and garlic to the drippings and saute until the onions are tender and fragrant. Add the chili sauce, brown sugar, mustard, Worcestershire sauce, crumbled bacon, and apple juice and bring to a boil. Add the hot dogs and cook for 5-10 minutes until the sauce is thickened and the hot dogs are hot. Either serve immediately or transfer to a slow cooker set to the low setting. Serve with shredded cheese and chopped onions.

From: Our Best Bites

Chicken Salad

Ingredients:

2 Tbs. Vegetable Oil

2 Tbs. Orange Juice (prepared)

2 Tbs. Apple Cider Vinegar

1 tsp. Salt (omit if using salted cashews)

4 cups Cubed Chicken (cooked or canned)

4 cups Diced Celery

1 cup Cashews

1 tsp. Chopped Onion

2 cups Mayo

Mix oil, O.J., vinegar and salt.  Add chicken and marinated for 2-3 hours.  Add rest of ingredients, mix well.  Serve on croissant rolls.

Debbie Dean's Green Salad

Dressing:

*3/4 c vinegar (red wine)

*3/4 c sugar

*1 Tb. poppy seeds

*1/2 tsp salt

*1 c oil

*1 1/2 t sliced green onions

*1 lbs sliced mushrooms (marinate in above mix)

Salad:

*Sliced red onions

*1/2 c cottage cheese drained

*1/2 c shredded swiss cheese

*Spinach

*Red lettuce

*Dark green lettuce

*1/2 lb cooked bacon, crumbled

Put salad ingredients together.  Add dressing just before serving.

BBQ Ribs

*5 lbs pork boneless ribs

*3/4 cup red wine

*2 pkg lipton onion soup mix

*1 Tb garlic

*Sweet Baby Ray's BBQ sauce

Put everything except BBQ sauce in crockpot and cook on low for 6-8 hours.  Transfer meat into a baking dish with enough liquid from crock pot to keep it moist, then slather with favorite BBQ sauce and cook in oven at 350 degrees for 30-45 minutes.