ingredients

7 hot dogs
7 hot dog buns
1 can of chili
1/3 an onion diced
cheddar cheese
mayonnaise
mustard
sweet relish


directions

preheat over to 340 degrees 
line inside of hot dog buns with mayonnaise and sweet relish evenly add mustard fill with hot dogs and squish into a 12×10 baking pan
top hot dogs with chili cheese and diced onion cover with aluminum foil and bake for 40 minutes







 ingredients

1 lb broccoli florets
1 lb cauliflower florets
1 cup gluten free panko crumbs
1/3 cup melted butter
1 tsp thyme
1 tsp oregano
1 tbsp smoked paprika
1/3 tsp cayenne
1 tsp black pepper
1/3 lb velveeta cheese cubed
1/3 lb camembert cheese cubed


instructions

in a large pot of salted boiling water blanch the broccoli and cauliflower for 5 min
drain and place immediately in ice water drain again and place on paper towels to dry 
in a small bowl add the panko crumbs butter thyme oregano paprika cayenne and black pepper mix until well combined set aside
preheat oven to 440F in a medium sized casserole dish (9×12) sprayed with cooking spray add the broccolli cauliflower velveeta and camembert top with the panko crumb mixture wrap with foil and bake for 20-25 min
remove the foil in the last 10 minutes to brown topping let rest 10 min before serving






 ingredients

5 boneless skinless chicken breasts pounded to 1/2 inch thickness
lowry’s seasoning salt
7 bacon slices
1/4 cup regular mustard
1/3 cup honey
3 tbsp mayonnaise
3 teaspoons dried onion flakes
1 cup sliced fresh mushroom -I omitted because my family does not like mushrooms-
3 cup shredded colby-jack cheese


instructions 

first sprinkle and rub the chicken breasts with seasoning salt cover and refrigerate for 35 minutes
while the chicken is in the refrigerator cook bacon in a large skillet until crisp remove bacon and set aside do not discard grease
saute chicken in the bacon grease for 4 to 6 minutes per side or until browned place chicken in a 10 × 12 casserole dish or pa

to make the honey mustard In a small bowl mix the mustard honey, mayonnaise and dried onion flakes.
Spread some of the honey mustard over each piece of chicken then layer with mushrooms crumbled bacon and shredded cheese
bake in a 340° oven for 35 minutes or until cheese is melted and chicken is done






 ingredients

12 soft flour taco shells medium size
1 rotisserie chicken shredded  - about 3 cups -
3 cups shredded mexican cheese blend
1 cup chunky salsa (mild)
1 can (5 ounces) diced green chilies
1/3 teaspoon salt
4 tablespoons butter
3 cups chicken broth
4 tablespoons flour
1 cup sour cream


instructions

preheat oven to 340 degrees F prepare pan by lightly spraying with cooking oil set aside
in a large bowl mix together shredded chicken 1½ cups of the cheese salsa green chilies and salt
spread one large heaping spoonful of the chicken mixture onto the end of a taco shell roll up the taco shell and place it seam down into the prepared pan repeat for the remaining shells
in a saucepan over medium heat melt the butter add the flour and whisk constantly for one minute add the chicken broth and continue to whisk until smooth stir in the sour cream and remove from heat
pour the sauce evenly over the enchiladas completely coating in between each enchilada and down the sides top with the reserved 1/3 cup of cheese
bake for 25 – 30  minutes turn the broiler onto high and broil for 3 – 4 minutes until the cheese is slightly browned and completely melted
remove from the oven and serve warm






 ingredients

1/3 cup butter - 1 stick -
3 cups sugar
1/2 cup milk
5 tablespoons cocoa
1 cup creamy peanut butter
4 cups instant oats
3 teaspoons pure vanilla extract


instructions

in a medium sauce pan add butter sugar milk and cocoa place on medium heat
while you wait for the mixture to begin to boil measure out your peanut butter and oats and have your vanilla jar handy -once this process gets started you have to work quickly-
bring the mixture in the sauce pan to a rolling boil once it is at a full boil- boil for 1 minute and 20 seconds
remove from the heat immediately
add in the peanut butter stir add in the oats stir add in the vanilla stir
drop by tablespoons onto baking sheets lined with wax paper
let cool for 35 minutes or until set






1 beef roast of choice - use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound chuck roast -
1 can cream of mushroom soup
1 package dry onion soup mix
1 (15 oz) can coke
red potatoes halved
carrots cut in chunks


preparation

place beef in crock pot and top with dry onion soup mix
place vegetables around roast
mix together the cream of mushroom soup and the coke in a bowl and pour over roast
set crock pot on low cook for 7-8 hours the longer you cook the more tender the meat becomes






 ingredients

1 lb box medium shells
1 lb ground hamburger cooked with garlic onion salt and pepper to taste
3 cans tomato soup
1 cup cheddar cheese
1 cup mozzarella cheese


instructions

cook noodles according to package directions drain
after browning hamburger add 3 cans tomato soup to the frying pan - with the hamburger-
add 1/3 can water

stir and cook over medium heat for 5 minutes
pour noodles in a greased 19×12 baking dish
pour hamburger mixture over noodles and stir
sprinkle cheese over casserole and cover with foil
bake in a 370 oven for 25 minutes
remove foil and bake for 15 minutes longer
can bake under broiler for 4-6 minutes to brown cheese if desired



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