Loaded Red Potato Casserole

I tried some recipes that I found online lately and this one was quite tasty!

Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: 9 servings

Ingredients

• 
  
• 16 small red potatoes
• 1/2 cup(s) milk
• 1/4 cup(s) butter, cubed
• 1/2 teaspoon(s) pepper
• 1/8 teaspoon(s) salt
• 1-1/2 cup(s) shredded cheddar cheese, divided
• 1/2 cup(s) crumbled cooked bacon
• 1 cup(s) sour cream
• 2 tablespoon(s) minced chives

Preparation

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. Mash potatoes with the milk, butter, pepper and salt. Transfer to a greased 13-in.-by-9-in. baking dish. Sprinkle with 1 cup cheese and bacon.
3. Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted.

(Taken from www.myrecipes.com)

Spaghetti Pizza

1 (7 oz.) package spaghetti
1 cup milk
2 eggs
1/2 cup Parmesan cheese
1 (32 oz.) jar Ragu spaghetti sauce
1/2 lb. ground beef (I brown it and use almost a pound.)
1 cup sliced pepperoni (I use less, maybe a half cup or less.)
2 cups shredded Mozzarella cheese

Cook spaghetti and drain. Beat milk and eggs. Toss with spaghetti and Parmesan cheese. Spread in a greased 9 X 13 inch pan. Top with spaghetti sauce. Crumble on uncooked beef. (I do cook it first and then stir the spaghetti sauce in the meat before putting it on top of the spaghetti.) Arrange pepperoni. Sprinkle cheese over all. Bake at 350 degrees for 1/2 hour. Cut in squares. Serve hot.

Thanks, Narla, for emailing me this recipe!

Ice Cream Sandwich Dessert

11 ice cream sandwiches
8 ounces whipped topping thawed
1/2 jar hot fudge ice cream topping
either 1/2 c salted peanuts or 1/2 c toffee bits

Lay half of the ice cream sandwiches in an 8x8 pan. Top with half the whipped topping and spoon half of the fudge topping over that. Sprinkle half the nuts or toffee bits over everything and repeat the layers. Cover and freeze, it stays good up to 2 months. Allow to thaw a few minutes before serving.

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Mexican Chicken

This is my sister-in-law's recipe, and my husband absolutely loves it, so I got it from her and made it tonight.

4 boneless skinless chicken breasts boiled

1 can family size cream of chicken soup

1 can cheddar cheese

1 bag Doritos Nacho Chips

shredded cheese (type and amount as desired)

Stir soup and cheddar together. Grease 9x13 and 8x8 pan, crush and pour chips in the bottoms of the pans. Shred cooled chicken by hand (removing fat, etc) and spread over chips until gone. Spread cheese mixture over chicken, covering completely to keep chicken from drying out. Spread shredded cheese over top and bake 1 hour at 350 degrees.

I chopped up and added a few veggies as well to make it a little healthier and a little more "adult" as I was serving a guest as well, they were: 1 green pepper, 1 red pepper, and the smallest onion at the grocery store (probably made about 1/4 - 1/3 cup). I added these and about a cup of cheddar and a cup of mozzarella into the cheese mixture. I also went ahead and shredded the chicken with a knife and added it right to the cheese mix so I knew it was well blended and I wouldn't have to worry about making sure the chicken didn't dry out.

I also (tried to) fit this all in one 9x13 pan and it didn't go well, it overflowed at about 30 minutes and I had to stick a large pan under the 9x13 one in the oven to keep it from getting all over the bottom of the oven. I also sprinkled two cups of "Mexican Blend" shredded cheese over the top.

Next time I make this, I plan on going with the 9x13 pan again but keeping some of it back and refrigerating or freezing it for quick microwave quesadillas.

This should easily feed 6-8 people, but my husband will eat it until he is on the verge of making himself sick, so it only feeds the two of us for 2 or 3 meals.

Peanut Butter Chocolate Chip Cookies

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking soda
1 cup crunchy peanut butter
6 oz milk choc chips
6 oz semi sweet choc chips

Mix ingredients together. Bake at 350 degrees for 13-14 minutes. Yields 7 dozen

Grilled Ham on Rye

1/4 cup Thousand Island dressing
1 tsp mustard
1 cup coleslaw mix
margarine or butter
8 slices rye bread
4 oz. ham lunch meat
4 slices swiss or colby cheese

Stir together dressing and mustard and toss with coleslaw mix. Set aside. Butter one side of each slices of bread and place 4 on griddle, butter side down. Top the sandwiches in this order: ham, coleslaw, cheese, ham, other slice of bread (butter side up). Heat griddle over medium- add sandwiches and turn to low. Cook 4-6 minutes until bread is golden, don't forget to flip.

Homemade Bisquick

8 cups flour
1-1/4 cup nonfat dry milk
1/4 cup baking powder
1 TBLsp salt
2 cups shortening (Crisco)

Combine flour, milk, baking powder and salt.
Cut in shortening with forks or pastry blender.
Store in tightly closed container in cool place.
Use anywhere Bisquick or other biscuit baking mix is called for.