Stuffed Pasta Shells

 Stuffed Pasta Shells

  Serves 4

  1 jar (14 oz.) low-sodium spaghetti sauce
  4 tbls. chopped fresh basil or parsley, divided
  12 jumbo pasta shells
  1 c. part-skim ricotta cheese
  1/4 c shredded part-skim mozzarella cheese
  2 egg whites, lightly beaten
  1/3 c. chopped green onion
  1/4 c grated Parmesan cheese

  1. Preheat oven to 350 degrees F. In a small saucepan, combine the
  spaghetti sauce and 2 tbsp. of basil. Spread 1/2 c. of sauce mixture
  over bottom of a shallow baking dish. Set remaining sauce aside.

  2. Cook past according to package directions just until tender. Do not
  add salt to cooking water. drain thoroughly in a colander.

  3. In a medium bowl, combine ricotta, mozzarella, egg whits, green
  onion, and remaining basil. Mix well. Spoon about 2 tbsp. of filling into
  each shell.

  4. Place shells in prepared dish. Cover dish with foil and bake for 25 min.
  While the shells are baking, heat remaining sauce mixture over medium
  heat until heated through. Spoon sauce over the cooked shells. Sprinkle
  with Parmesan and serve.

  I fried up some ground Italian sausage and added to the sauce and grated
  some extra mozzarella cheese and put on the top an returned to the
  oven till it was melted.

Chicken Casserole

Chicken Casserole

  4 large chicken breasts
  1 small pkg. Pepperidge Farms Herbal Stuffing Mix (7 oz.)
  1 stick butter/margarine
  1 can Cream of Chicken Soup
  1 can Cream of Mushroom Soup

  Boil chicken, cool, bone and shred. Reserve liquid.
  melt butter. Stir into stuffing mix. Place 1/2 chicken
  and 1/3 stuffing mix in bottom of casserole dish.
  Add mushroom soup diluted with 1 soup can
  of chicken broth. add rest of chicken and another
  1/3 stuffing mix. Add chicken soup diluted with 1
  soup can of chicken broth and top with balance
  of stuffing mix. Bake at 350 degrees for 40 min.

  Note: you can use leftover turkey at Thanksgiving and
  Christmas and use canned broth.

  This recipe comes from a good friend in Colorado,
  Betti.

Jack O Lantern Jumble

Jack O Lantern Jumble

  1/3 c. Peanut Butter
  1/4 c. Butter
  1/2 Tsp. Salt
  1/4 Tsp. Garlic Powder
  1 Tbs. Worcestershire
  8 c. Crispix Cereal
  3/4 c. Mixed Nuts

  Bake at 250 degrees for 45 min. Stirring frequently. After cooling
  add 1 c. Candy Corn and 1 c. Reeses Pieces.

Coconut Pie Cake

  Coconut Pie Cake

  Step 1:
  1 cup flour
  1 stick butter-softened
  1/2 cup pecans or walnuts-chopped
  Combine above ingredients and mix well and spread in bottom
  of 9x13" pan. Bake at 350 degrees for 15 min. Cool

  Step 2:
  1-8 oz. pkg. Cream Cheese
  1 cup powder sugar
  1 cup cool whip from a 12 oz. container
  Beat well and spread in pan as next layer.

  Step 3:
  1-6 oz. pkg. instant Coconut Cream Pudding and Pie Filling
  2.1/2 cups milk
  Beat until thick and spread as next layer.

  Step 4:
  Spread balance of 12 oz. cool whip as next layer.

  Step 5:
  Toast 1 cup coconut in separate pan at 350 degrees for about 5
   min. (watch carefully). Sprinkle on top and chill overnight.

  Variations:
  Sub chocolate pudding for coconut and grate 1/2 chocolate
  candy bar as topping. may also sub banana pudding for
  coconut pudding using coconut topping.

Hens In A Basket

  Hens In A Basket

  2 Cornish Hens, Cut in half
  1 c. uncooked inst. rice
  1 c. milk
  1-4oz. can mushroom pieces
  1 can Cream of Mushroom Soup
  1 pkg. dry onion soup mix
  1 pkg. chicken stuffing mix

  Make stuffing on stove according to directions.
  Set aside. Combine rice, milk, mushrooms, soup and mix in
  bottom of baking dish. Lay Cornish hen halves on mixture.
  Put stuffing on top of the hens. Bake at 350 degrees for
  1-1.1/2 hours.

Butterscotch Scotchies

  Butterscotch Scotchies

  1.1/4 c. flour
  1 tsp. baking soda
  1/2 tsp salt
  1/2 tsp cinnamon
  2 sticks butter or marg. (1 cup)
  3/4 c. sugar
  3/4 c. packed brown sugar
  2 eggs
  1 tsp. vanilla or grated orange peel from 1 orange
  3 c. oatmeal
  1.2/3 c. (11 oz) butterscotch morsels

  Combine flour, soda, salt & cinnamon in a small bowl. Cream
  butter and sugar then add eggs 7 vanilla gradually. Beat in flour
  mixture. Stir in oats and butterscotch pieces. Drop by rounded
  tbs. onto ungreased baking sheet.

  Bake 375 degrees for 7-8 min. for chewy cookies and 9-10
  min. for crisp cookies.

  Cool 2 min. and remove from pan to wire rack to finish cooling.

Kona Inn Banana Bread

Kona Inn Banana Bread
  By: Sue Rainey

  2 c. sugar
  1 c. soft butter
  4 med. eggs
  6 ripe bananas
  2.1/2 c. flour
  1 tsp. salt
  2 tsp. baking soda
  1 tsp. vanilla
  1 c.chopped pecans

  Cream sugar and butter well; add eggs, one at a time. Mix well,
  add mashed bananas. Add dry ingredients. Stir in vanilla and add
  pecans. Bake at 350 degrees for about 1 hour. Makes 2 loaves.
  (State Fair Cookbook 1987)

Sausage Barley Casserole

Sausage-Barley Casserole

3 Tbs. butter or margarine, divided
1/2 lb. smoked sausage, sliced
1 c. pearl barley
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 garlic clove, minced
2 c. water
1 can (16 oz.) stewed tomatoes
1/2 tsp. dried thyme
1/2 tsp salt
1/2 tsp pepper

In a large saucepan, melt 1 tbs. butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil.Cover and cook over low heat until liquid is absorbed, about 1 hour. Yield: 4 servings.

Strawberry Shortcake

Strawberry Shortcake

1 pkg. strawberry jello (3 oz.)
1 c. boiling water
1 c. ice-filled with water
1 sm. pkg. of frozen strawberries-thawed
1-13" angel food cake (Mrs. Baird's works good for this when avail. & as it has a larger center hole.)

Use jel-ring mold by Tupperware or other type of mold that has a center piece to it. Put strawberries on bottom of jel-ring mold. Mix jello and boiling water-add ice and water. Stir until ice is all melted. Pour 1/2 of jello over strawberries. Put angel food cake on top. Prick cake many times with fork. Pour remaining jello over cake. Seal and burp the container (this is a Tupperware trade mark making their containers air tight). Put into freezer. Can be served in 45 min. Unmold shortcake and serve with cool whip.

Red White & Blue Dream Whip Fruit Pie

Crust:
20 Graham crackers, crushed
2 tbsp. sugar
1/4 lb. butter, melted

Filling:
8 oz. cream cheese
1 tsp. vanilla
1/2 c. sugar
2 packs Dream Whip

Topping
2 can of pie filling, cherry and blueberry

Blend the crust ingredients together. Press crust into a microwave dish (rect. 9x13 or something close.) lining the bottom and sides. Microwave on high for 2 min. rotate, microwave on high for 2 min. cool.

Beat cream cheese with sugar and vanilla until smooth. Prepare Dream Whip following directions on package. Fold the cream cheese mixture into the Dream Whip mixture. Pour this filling into the crust, and refrigerate at least one hour to set. Spoon fruit pie filling over the top, cherry on one half, bluebery on the other. Seal and refigerate several hours before serving.

Spicy Stir-Fried Tofu with Coconut Rice

  1 tbs. Asian sesame oil
  1 sm. onion, finely diced (1/2 cup)
  1 tbs. minced fresh ginger
  1 sm. clove garlic, minced
  1/4 tsp. turmeric
  1.3/4 cups uncooked basmati rice
  15-oz. can low-fat coconut milk
  1/2 tsp. grated lime peel
  1/2 tsp. salt

  20 oz. extra-firm tofu, well drained and cut into 1/2 inch cubes
  1 tbs. ground coriander
  1 tbs. ground cumin
  2 tsp. granulated sugar
  1 tsp. salt
  1/2 tsp. paprika
  1/4 tsp. cayenne
  2 tbs. peanut oil
  4 scallions, white and light green parts coarsely chopped
  2 tbs. fresh lime juice
  1/4 c. chopped fresh cilantro

  Rice: In a 3-qt. saucepan, heat oil over medium-low heat. Add onion, ginger, garlic
  and turmeric and cook, stirring often, for 8 minutes. Add rice to
  saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel
  and salt. Increase heat and bring to a boil. Reduce heat to low, cover
  and cook until rice is tender, stirring twice during cooking, 15 to 18 min.
  Remove from heat and let stand, covered, while you prepare tofu. Don't
  worry if mixture looks wet-liquid will be absorbed by the time your're ready
  to serve.

  In large bowl, combine tofu, coriander, cumin, sugar, salt paprika and cayenne.
  Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over
  medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 min. Add
  scallions and stir-fry until just wilted, 1 to 2 min. Stir in lime juice.

  Divide Coconut rice among plated and spoon tofu mixture on top. Garnish with
  cilantro and serve hot.

Soy Minestrone

  Soy Minestrone

  1 tbs. extra-virgin olive oil
  1 med. onion, chopped (1.1/2 cups)
  1 med. carrot, chopped (1/2 cup)
  4 c. vegetable broth
  1/4 lb. red new potatoes, cut into 1-inch chunks (1 cup)
  1 c. canned plum tomatoes, with juice
  1 c. frozen soybeans (edamame-also known as sweet beans, remove from pods)
  1 sm. zucchini, chopped (1 cup)
  1/2 c. cut green beans (1-inch pcs.)
  3 large leaves Swiss chard, green part only, cut crosswise into 1/2 inch wide strips (2 cups)
  1/8 tsp crushed red pepper flakes (optional)
  1/2 c. dry ditalini pasta or any small pasta shape
  Salt and freshly ground black pepper to taste

In medium Dutch oven, heat oil over medium-high heat. Add onion and carrot and cook until onion is softened, stirring occasionally, 6 to 8 minutes.
Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 6 minutes.
Stir in tomatoes with their juice, soy-beans, zucchini, green beans, chard and red pepper flakes if desires.
Increase heat to medium-high and bring to a boil. Stir in pasta, reduce heat to low and simmer until pasta is tender, 10 to 15 minutes. Season with salt and pepper.

Taco Salad

  Taco Salad

  l lb. Hamburger/Ground Turkey
  1 can kidney beans
  1 sm. onion, chopped
  4 diced tomatoes
  8 oz. grated cheddar cheese
  1 head lettuce, torn bite size
  1 bag tortilla chips, crushed

Cook ground meat preferably in microwave in a Tupperwave colander and 1.3/4 qt. casserole dish till done. Combine all ingredients, except the tortilla chips, in the Tupperware fix'n mix bowl or the Thatsa bowl. To serve, have guests place crushed tortilla chips on their plate and put salad on top. Serve with salsa, Catalina or Italian dressing.

As you might can tell I sell Tupperware. Cooking your hamburger meat in the microwave in a colander cuts down on the amount of bad fat that you eat. This fat normally is absorb by the meat when you fry it stove top. Another point about microwave cooking,you use less energy and fewer spices than

you normally would use cooking on your range. Microwave cooking is a cooking system that allows you to use about a 1/4 of the amount of seasonings and you also use alot less energy. If you live in a Southern state you are already experiencing hotter weather and anytime you can

cook without having to generate excess heat will be an added bonus.

Turkey (Chicken) Tetrazzini

  Turkey (Chicken) Tetrazzini

  2 c. broken uncooked spaghetti (2" pieces)
  1 chicken bouillon cube
  3/4 c. boiling water
  1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  1/8 tsp. pepper
  1.1/2 c. cubed cooked turkey (chicken)
  1 sm. onion, finely chopped
  2 tbs diced pimientos, drained
  1.1/2 c. shredded cheddar cheese, divided

Cook spaghetti according to package directions, Meanwhile in a bowl dissolve bouillon in water. Add soup and pepper.
Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8" square baking dish. Top with remaining cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Yield: 6 serving.

Cheesy Roll-Ups

 Cheesy Roll-Ups

  1 can Frito-Lay Cheese with Jalapeno Dip
  2 pkg. Cream Cheese, softened
  1 c. chopped green onions
  1 sm. jar diced pimiento, drained
  1 sm. can chopped black olives
  1 pkg. large flour tortillas for burritos
  Picante Sauce

  Mix first 5 ingredients well. Spread on Tortillas, roll up and refrigerate for 4 hours.
  Slice into 1/2" slices, serve with Picante sauce.

French Bean Soup

French Bean Soup

  2 c. Beans (see below)
  1 qt. water
  1 ham hock
  1/4 tsp. pepper
  16 oz. can tomato
  l lrg. onion chopped
  1 chili pepper chopped
  1/4 c. lemon juice

  

Soak beans overnight, drain & cover with 2 qts water. Add ham hock & pepper cook 1 to 1-1/2 hours. Add remaining ingredients and simmer 1/2 hour more.

Beans: 1 lb. each of the following types of beans. Split Pea, Black Eyed Peas, Red Kidney Bean, Sm. White Bean, Large Lime, Pinto Bean, Lentil, Baby Lima, Great Northern, Black Bean, Pear Barley. These are dried beans.

Fruit Salad With Lemon Pudding

  Fruit Salad With Lemon Pudding

  1 sm. box instant lemon pudding
  15 oz. can chunk pineapple
  11 oz. can mandarin oranges
  1-2 bananas
  30 oz. can fruit cocktail
  15.1/4 oz. can peaches diced
  1-2 apples
  nuts(pecans)
  grapes optional
  Do not drain the juice from cans. Mix all ingredients together except
  bananas and let sit for a few hours. Before serving fold in bananas.
  This will keep the bananas from turning brown so quickly.

Crab and Tomato Salad with Jalapeno Avocado Dressing

I have not tried this yet but it is definitely on the to make list.

Crab and Tomato Salad with Jalapeno Avocado Dressing

 Does it not look delicious!

Mexican Chicken Casserole

Mexican Chicken Casserole

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Cooking Light DECEMBER 1998

    Yield: 8 servings (serving size: 1 cup)

Ingredients

    1 cup fat-free, less-sodium chicken broth
    2 (4.5-ounce) cans chopped green chiles, divided
    1 3/4 pounds skinned, boned chicken breasts
    2 teaspoons olive oil
    1 cup chopped onion
    1 cup evaporated skim milk
    1 cup (4 ounces) shredded Monterey Jack cheese
    1/4 cup (2 ounces) tub-style light cream cheese
    1 (10-ounce) can enchilada sauce
    12 (6-inch) corn tortillas
    Cooking spray
    1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
    1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Came across this on Pinterest and you can see the original recipe here  My Recipes

When I made this I forgot to get the the evaporated milk so I subbed in 2% milk and I used rotisserie chicken I had left from something I had made for lunch. It was really good. I also think adding in some sliced black olive would be good along with serving some sour cream and chopped lettuce for garnish might also be a good addition.

Coke Cola Salad

Coke Cola Salad

  2 small or 1 large package cherry jello
  1 can coke
  2 small or 1 large package cream cheese
  1 small can crushed pineapple
  1 can black cherries
  1 cup pecans

  Drain cherries and pineapple. Put juice in pan with coke and
  bring to boil. Dissolve jello and cream cheese in hot liquied.
  Add pineapple, cherries and pecans.Put in mold of your
  choosing. Refrigerate overnight to congeal.

Easy Date Bars

Easy Date Bars

  3 eggs
  1 c sugar
  1 c flour
  1 tsp baking powder
  1 tsp vanilla
  2 tbs. cold water
  pinch of salt
  1 pkg dates
  1 c nuts chopped
  Powder Sugar

  Cream eggs and sugar. Mix flour, baking powder and add to egg and sugar
  mixture. Add in vanilla, cold water and salt. Spray pam on a jelly roll pan or large
  cookie sheet with side then spread dough on cookie sheet. Space dates and nut on top, of mixture. Bake  
  20 min. at 350º. Cut into bars and roll in powder sugar.

Black Eye Pea Soup

  Black Eye Pea Soup

  5 cans black eye peas with jalapenos (drained)
  2 can s Rotel tomatoes
  3 cans mushrooms
  1/2 pkg. bacon
  1 onion (chopped)
  1 large can whole tomatoes (crushed up)

  Cook bacon until crisp. Drain most of the grease and saute onions till tender.
  Crumble bacon and add all ingredients into a 6 qt. crock pot. Cook on low
  for about 4 to 6 hours to allow flavors to blend.

  This is a very good dish. Good for the New Year for those who eat black
  eye peas for good luck.

Cranberry Relish

  Cranberry Relish

  2 c. Sugar
  1 c. Water
  1 Pkg. Cranberries
  1 Old Hose (stockings, panty hose)
  3 Cinnamon Sticks Full Size
  1-2 Lemons-cut in 1/4's
  2 TSP Whole Cloves

  Mix water & sugar & cranberries in saucepan
  Put spices in old hose and tie in a know & boil
  till cranberries start to pop. Then cook till majority
  have popped. Then cool.
  This recipe comes from a friend of my mothers and is very good
  I am only sorry I had not thought of having it on Decembers
  web site for Christmas.

Taco Seasoning Mix

  Taco Seasoning Mix

  2 ts Instant Minced Onion
  1 ts Chili Powder
  1/2 ts Crushed Dried Red Pepper
  1/4 ts Dried Oregano
  1 tsp Salt
  1/2 ts Cornstarch
  1/2 ts Instant Minced Garlic
  1/2 ts Ground Cumin

  Combine all ingredients in a small bowl and blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
Store in a cool, dry place and use within 6 months.Makes 1 package (about 2 T) of mix.

Using the above recipe as a guide you can increase the amounts to make any number of packages.
Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease.
Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Banana Punch

  Banana Punch

  5 med. bananas
  6 oz. lemonade concentrate
  6 oz. orange juice concentrate
  32 oz. pineapple juice
  4 c. sugar
  6 c. water
  2 qt. ginger ale

  Mash Bananas in blender.. Bring sugar and water to a rolling boil.
   Let Cool. Add all ingredients except gingerale. Freeze
  approx. 12 hours, Thaw mix with ginger ale.

Crispy Southwest Chicken Wraps

This recipe looked so good I thought  needed to share Cooking Recipes Corner also at Mel's Kitchen Cafe

Shoe Peg Corn Casserole

 Shoe Peg Corn Casserole

  3-16 oz. cans shoe peg corn, drained
  8 oz. cream cheese (softened)
  1 stick butter (melted)
  2 cloves garlic
  1 - 4 oz. can green chilies drained

  Mix the above and bake at 325 degrees for 40 - 45 mins.

Spaghetti Sauce

Spaghetti Sauce

  2 cans Italian tomatoes
  1 can 8 oz. tomato sauce
  1 can tomato paste Italian
  1 med. white onion chopped


  Blend Italian tomatoes and onion in blender then add sauce and paste.
  Got this recipe at a Tupperware Seminar.

Macaroni & Cheese

Macaroni & Cheese Bake

  1 pkg. (8 oz.) elbow macaroni
  1 lb. cream style cottage cheese-low fat
  3/4 c. sour cream
  1 egg-slightly beaten
  1/8 tsp. pepper
  2 tsp. grated onion
  1 pkg. (8oz.) sharp cheddar cheese grated

  Cook macaroni following pkg. directions, drain. In a separate bowl
  combine cottage cheese, sour cream, egg, pepper, onion and cheese
  in a large bowl. Mix lightly until blended. Fold in macaroni. Spoon
  into 9x9x2 or 9x13 baking dish (may want to pam it first). Bake at
   350 for 1 hour or until bubbly. This recipe I got from my sister-in-law.

About myself

I am not a blogger by any means, but the site I was using to post recipes just got too expensive and would not let me use an FTP client to upload any longer so I gave it up.
The recipes posted I have tried or my friends and family had tried. I am trying this out to see how it works. Will be a big learning curve. I have read blogs but never tried one my self and I do so like sharing recipes.