8 ounces spaghetti, cooked
2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken & mushroom soup, undiluted OR cream of chicken and herbs
2 tablespoons butter
1/3 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (or more if you like)
1/8 teaspoon pepper
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese
Combine cooked spaghetti, soup, butter, milk, pepper, garlic & onion powder and mozzarella cheese.
Mix well and put into a 2 quart casserole dish.
Top with parmesan cheese.
Bake at 350 degrees for 30 minutes.
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup
butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes
or until golden brown.
1 lb lean ground beef
1 packet taco seasoning
8 oz tomato sauce
10 oz can enchilada sauce
1 can refrigerated biscuits (I used Mini Grands)
2 cups Mexican Cheese blend
Preheat oven to 350 degrees.
Brown lean ground beef in a large skillet and drain off fat. Add the taco seasoning, enchilada sauce, tomato sauce and 1 cup of cheese. Stir to combine.
Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
Spray a 9×13 casserole dish with cooking spray and add the meat/biscuit mixture. Bake for 25 minutes. Remove from the oven and sprinkle remaining cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread
the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter
over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You
want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the
mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between
cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil
and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10
minutes, or until cheese is melted.
I have seen a recipe similar to this to make in your crockpot, but I forgot to make it in the morning and only had
about 35 minutes before it was dinner time, so I improvised!
6-8 red potatoes (depending on the size- some are little and some are big)
2 cups cooked ham, cubed
1 can cream of potato soup
1 envelope dry Ranch salad dressing mix
8 oz cream cheese, softened
Chop potatoes into large cubes. Boil until softened. Mix potatoes with ham and put in a 9×13 dish. Beat together
soup, salad dressing mix, and cream cheese. Stir into potatoes and ham. Cover and cook for 30-35 minutes at 350 degrees.
Cadbury Creme Egg Cupcakes
YIELD: 24 cupcakes
24 paper cupcake liners
Batter for 24 cupcakes. Box mix works fine or simply use your favorite chocolate cupcake recipe, it’s your call.
48 Mini Cadbury Creme Eggs (24 frozen) You’ll use the frozen ones inside the cupcake batter. Freezing the eggs keeps them from completely vanishing inside the baked cake.
1 batch of buttercream frosting
Large Round piping tip or snip the end off of a piping bag.
1. Scoop batter into paper liner ⅔ of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.
2. Bake according to the recipe you are using. Allow cupcakes to cool completely.
3. While your cupcakes are cooking, make your buttercream. My favorite recipe can be found within this Fundamentals Buttercream Frosting Post.
4. Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.
5. Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.
6. Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.