Monday, September 29, 2008

Hawaiian Haystacks (or Chicken Sundaes)

Cook and chop chicken breasts, reserve broth if you boil them.
Cook 4 servings white rice.
Heat 1 can cream of chicken soup with 1/2 can chicken broth, milk, or water; add chicken.
Prepare toppings to taste or just use what you have on hand:
  • drained chunk or tidbit pineapple (This is not optional!)*
  • grated cheese*
  • chopped celery*
  • diced tomatoes*
  • water chestnuts
  • diced bell pepper
  • chopped onion
  • sunflower seeds
  • slivered almonds*
  • Chinese noodles
  • coconut
  • green onion
  • whatever else sounds good
* my favorite toppings so far

Sunday, September 21, 2008

Andrea's No Boil Lasagna

1 lb ground beef
½ cup chopped onion
Optional: 1 cup shredded veggies (carrot, zucchini)

1- 32 oz jar spaghetti sauce (Garlic & herb flavor is great)
¾ cup water

Combine and set aside:
2 cups cottage cheese (1-16 oz tub)
½ package thawed spinach

Additional ingredients:
1 package lasagna noodles
3 cups mozzarella cheese
½ cup parmesan cheese (large grated, or ¼ cup finely grated)

Spread 1 cup sauce mixture onto bottom of a 9x13 pan; top with layers of 3 lasagna noodles, 1/3 of the cottage cheese mixture, ¾ cup of mozzarella cheese. Repeat layers twice. Top with remaining 3 noodles, sauce, and mozarella cheese. Sprinkle with parmesan. Cover with greased foil, nonstick foil, or parchment then foil.

Quick look at layers:
1. Meat sauce
2. Noodles
3. Cottage cheese
4. Mozarella

Bake 45 minutes at 350. Remove foil and bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Shawna's Carrot Cake

1 ½ cups sugar
½ cup oil
¾ cup applesauce

2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

4 eggs
2 cups grated carrot (2 large)
1 20-oz can crushed pineapple, drained

Bake for 35 minutes at 350 degrees.

8 oz cream cheese
½ stick margarine
½ bag powdered sugar
1 tsp vanilla

Spiced Pumpkin Seeds

1 ½ Tablespoons margarine, melted
½ teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Collect seeds and rinse well. Dry with a paper towel. Preheat oven to 275 degrees. Combine all ingredients, mix thoroughly, and place in shallow baking dish. Bake for one hour, stirring occasionally.

Mark's Green Bean Casserole

1 can (10 ¾ oz.) Cream of Mushroom Soup
½ cup milk
1 tsp. soy sauce
Dash black pepper
1 quart (4 cups) cooked cut green beans
1 onion, sliced and sautéed
1 cup Fried Onions

soup, milk, soy sauce, black pepper, beans, and sautéed onions in 1 ½-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with fried onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Pumpkin Gingerbread Trifle

  • 1 recipe Zucchini Gingerbread or other Gingerbread Recipe
  • 1 package cook and serve vanilla pudding mix
  • 2 cups milk
  • 1 can (29 ounces) solid-pack pumpkin (Try with half first, add more to taste)
  • 1/2 cup packed brown sugar
  • 1 container whipped topping, divided  
Directions: Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks. Cut into 1/2 to 1 inch cubes.  Set aside 1/4 c of cubes.

To prepare pudding: in a large saucepan, combine pudding mix and milk, heat until thick, then cool;  In a separate bowl, combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, layer with one-third of the cubed gingerbread; Top with 1/3 of pudding mixture and 1/3 whipped topping. Repeat layers. Crumble reserved gingerbread, sprinkle over top. Cover and refrigerate at least one hour, or overnight. Yield: 25 servings (1 cup each).

Ginger-Streusel Pumpkin Pie


  • 1 sheet refrigerated pie pastry
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped walnuts
  • 1/3 cup finely chopped candied or crystallized ginger


On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Rice Krispy Treats

3 Tbs Butter or Margarine
5 ½ -6 cups mini marshmallows a (or 40 large marshmallows, or 11 Jumbo ones)
6 cups rice krispy cereal

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, and continue stirring until completely melted. Add cereal immediately, mix well, and pressed into greased or buttered 9x13 pan. Let cool and cut into squares.

Wednesday, September 17, 2008

Pot Roast

Begin with a cross-rib roast.
Heat a small amount of oil in a large pot.
Add meat, and brown all sides.

Mix in :
2/3 cup water
1 envelope onion soup mix
½ packet au jus seasoning

To cook in crock pot, add desired veggies (carrots, potatoes, onions, all cut into wedges) to bottom of pot. Place roast on veggies, and pour liquid over top. Heat on low until meat reaches 165° and veggies are cooked through.

Strain juices, pour clear juices into saucepan and heat to boiling. Mix flour and water to form thickening. Add slowly to juices and boil until thick.

Tuesday, September 9, 2008

Poppyseed Chicken

Layer in pan:
8 chicken breasts, thawed or fresh

Mix and pour over chicken:
2 cans cream of chicken soup
12 oz sour cream
½ cup butter, melted (omit?)

Mix and sprinkle on top:
2 rolls crushed Ritz crackers
¼ cup butter, melted
1 Tbsp poppyseed

Bake at 350° for 30 minutes
Serve over rice

Saturday, September 6, 2008

Dump Salad

1 (8 oz) tub of whipped topping
1 - 1 ½ lbs cottage cheese
1 can crushed pineapple, drained
1 small (3 oz) package lime Jell-o

Dump all ingredients into bowl and mix well. Enjoy.