this recipe all started after a dinner at an italian restaurant. it evolved and now is in constant rotation. it's great for leftovers, using ham, or chicken. also, toss any veggies in for variety. we really love this recipe with chicken, mushroom and tomato wedges. or with cheese filled tortellini...yum.
boil noodles.
in large sauce pan, melt butter over med-high heat. add cream once completely melted. let simmer to thicken. shred cheeses, mince garlic and chop veggies while waiting.
as sauce begins to thicken, add garlic, ground pepper and 1/3 c of cheese. stir as you melt down cheese. add meat and soft veggies (such as mushroom, tomato) and another 1/3 c cheese.
add hard veggies to last 2 min of boiling water. drain and empty noodle & greens into sauce. stir to coat, and dish. sprinkle remaining cheese on servings or into last minute of stirring sauce.
a great side dish, or lunch option.
chop still-warm potatoes into a large bowl. combine potatoes with bacon, cheese and onions.
stir in equal parts dressing and sour cream until desired consistancy. serve warm.
this literally takes 15 min. or less to put together. perfect when cleaning out the fridge of leftovers, or looking for using those 1/2 bags of frozen veggies in the freezer.
preheat oven to 400 degrees. grease pie plate.
combine chicken, vegetables, soup, milk and cheese into a large bowl - mix well. add mixture into the pie plate.
roll out puff pastry on a floured surface, shape onto pie plate, tucking in edges. slit vent holes on top.
cook approx 30 min. or until top is golden and crisp.
the apple is the secret ingredient to moist, just-sweet-enough, tender meatloaf. the crackers add great flavor and saves extra steps. another kid-pleaser!
preheat oven to 350 degrees
in a large bowl, combine all ingredients (except ketchup). mix with hands until fully combined. mound mixture into a 9x5 loaf pan, top with layer of ketchup.
cook 1 hr. drain off excess oils, cut & serve.
this recipe could not be any easier, and a major kid-pleaser.
preheat oven to 400 degrees.
combine and mix sauces in a ziplock, massage to coat. dump entire bags contents into an oven-proof dish smothering the tenderloin with sauce.
cook approx 35 min. or until done.
add all ingredients into a food processor and pulse. serve with chips. yum!
the quickest and easiest granola...good thing since I make it at least once a week.
pre-heat oven to 415 degrees.
heat oil in pan over med-high heat, add oats and bran flakes. stir until lightly mixed - approx 5 min. remove from heat onto a cookie sheet.
in same pan, melt butter. add brown sugar and honey until bubbly. add approx 1 tsp vanilla, salt and cinnamon to taste. stir until combined.
add oat & bran mix and almonds to the butter & sugar mix. stir until all ingredients are combined. remove from heat onto cookie sheet.
turn off oven before placing granola into the oven. let granola dry in the oven for approx 30 min. remove from oven and let cool. break up granola with a spatula, add raisins, and keep in airtight container.
add more oats (3 1/2 C) for lighter, less-sweet granola. less oats (2 1/2 C) for a larger clump, sweeter granola.
