Bacon, Double-Cheese & Onion-Stuffed Burgers

Ingredients:

4 slices Bacon
1 onion
1/2 cup Shredded Cheddar Cheese
1 lb. ground beef
4 cheese Singles
4 hamburger buns

Preparation Instructions: 

HEAT grill to medium-high heat.

COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.

REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.

CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.

GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.

Chicken Ragu

Ingredients:
Boneless chicken breasts
Ragu or other spaghetti sauceLemon pepper (spice)


Preparation Instructions:
Rinse chicken. Place in 9x13 pan. Pour Ragu sauce over chicken, covering completely. Sprinkle with lemon pepper. Bake at 350 degrees for 20 minutes, covered, then 10 minutes, uncovered.

Breaded Ranch Chicken

Ingredients:
1 1/2 cups crushed cornflakes
1 1/2 cups parmesan cheese
2 envelopes ranch dressing mix
8 boneless skinless chicken breasts, halved
1 cup butter, melted

Preparation Instructions:
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place in a greased baking dish(es). Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

Chicken and Biscuits

Ingredients:
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese 

Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes. 

10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!

Granny's Chicken Casserole

Ingredients:
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper


Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Hearty Vegetable Soup

Ingredients:
1 can (46 oz.) of vegetable (or tomato) juice
4 cups water
1 medium head green cabbage, finely chopped
1 medium onion, sliced
6 or 7 carrots, sliced (about 2 cups)
3 medium stalks celery
3 tblsp instant beef or chicken bouillon


Preparation Instructions: 

Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Pizza Dough

Ingredients:

1 package active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 ½ cups all purpose or whole wheat flour

Preparation Instructions: 

Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously twenty strokes. Let rise five minutes. Divide dough into halves. Pat each half into 11-inch circle on lightly greased cookie sheet with floured fingers.

Add tomato sauce. Then add:Cheese
and any other toppings you might want!
Olives, bacon, onions, peppers, ham, pepperoni, hamburger, and I usually add some Italian seasoning and garlic salt.
-
Cook in 425 degree oven until cheese is light brown, 20 to 25 minutes. - makes two pizzas

Mexican Chicken Pizza

Ingredients:

1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks

1-1/2 cups Thick 'N Chunky Salsa

1 ready-to-use baked pizza crust (12 inch) (we make homemade) :)

1/2 cup red pepper strips

1 tsp. chopped fresh cilantro (I didn't use this ingredient)

1-1/2 cups Shredded Mozzarella & Cheddar Cheese

Preparation Instructions:

HEAT oven to 400ºF.

COOK chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.

SPOON onto crust; top with remaining ingredients.

BAKE 10 to 15 min. or until cheese is melted.

Homemade Chicken and Noodles

Ingredients:

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Ritz Chicken Casserole

Ingredients:
4 cooked chicken breasts, chopped
1 can cream of chicken soup
8 oz pkg cream cheese, softened
1 pkg. (not box) Ritz crackers, crushed
1/4 cup melted butter
2-3 cups cooked rice

Preparation Instructions:
Combine soup and cream cheese. Stir until well combined. Add chicken and rice. Press into a 7" greased pyrex dish. Top with crushed crumbs and pour melted butter over crumbs. Bake at 325 for 30 minutes. I love this recipe since you don't actually need very much chicken (you don't need to use as much as is listed if you don't have enough). If you want to double it use a 13 x 9" pan. (I always mix the Ritz crackers and melted butter with some garlic salt and ground black pepper before sprinkling over the top)

Scalloped Potatoes and Ham

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preparation Instructions:
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Butter Chicken

Ingredients:
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Preparation Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .