Butterscotch Peanut Fondue

Butterscotch Peanut Fondue

1/2 cup milk
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1 (7-ounce) jar marshmallow creme
1 cup dry-roasted peanuts, finely chopped
8 Granny Smith apples or other tart apple, sliced

   1. Heat milk in small, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.
   2. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in separate serving bowl. To serve, dip apple slices into warm butterscotch mixture, then dip into peanuts. 

Makes 3 cups.

BREAD DIP

BREAD DIP 1 medium jar mayonnaise 1 medium container sour cream 2 Knorr Vegetable Soup Mixes 1 Frozen package chopped spinach 1 or 2 cloves garlic or garlic powder Mix above together. 1 round loaf sourdough bread. Hollow out the sourdough bread and cube pieces hollowed out. Fill hollowed out bread with above dip and serve with bread chunks on the side. (Best if dip is refrigerated for a couple hours before serving)

GOLDEN MEATBALL CASSEROLE

GOLDEN MEATBALL CASSEROLE


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1 lb. ground meat
1/2 c. fresh bread crumbs
1 egg
1 tsp. salt
2 c. water
1 c. uncooked rice
2 large carrots, cut in
quarters
1/2 c. chopped green pepper
1/4 c. chopped onion
1/2 lb. Velveeta cheese
oil for browning

Combine meat, bread crumbs, egg and salt; mix lightly.
Shape into 18 meatballs. Brown in small amount of oil on all
sides in a large skillet. Drain. Add water, rice, carrots,
green pepper and onion. Cover and simmer 25 minutes. Add
Velveeta. Heat until Velveeta melts.
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This is a recipe from our database at Cookbooks On/Line!

Crockpot Ravioli Casserole

Crockpot Ravioli Casserole

1 10 ounce package frozen, chopped spinach
1 8 ounce package rotini noodles
1 pound hamburger
1/2 pound Italian sausage
1 onion, finely chopped
2 tablespoons oil
2 8 ounce cans tomato sauce
1 teaspoon salt
1 teaspoon oregano
1/2 cup Parmesan
1 cup shredded Monterey Jack cheese
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crockpot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8. 

Okra-Tomato Casserole

Okra-Tomato Casserole

6 large eggs
1 cup milk
2 teaspoons Dijon mustard
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon pepper
3 cups cubed ciabatta bread (about 1-inch cubes)
2 medium tomatoes, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded Monterey Jack cheese, divided
1 green bell pepper, chopped
1 small onion, chopped
2 cups sliced okra
1 teaspoon minced garlic
2 tablespoons olive oil

Preheat oven to 350°.

Whisk together eggs and next 4 ingredients in a large bowl; stir in bread,
tomatoes, parsley, and half of cheese.

Sauté bell pepper and next 3 ingredients in hot oil in a large skillet over
medium-high heat 8 to 10 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Yield: Makes 4 to 6 servings

Mexican Burger Casserole

Mexican Burger Casserole

2 lbs. ground beef
1 large or 2 small onions, chopped
1 can chili with beans
1 bag Doritos, Nacho flavored
1 lb. Colby cheese, shredded or grated
squirt of garlic juice or dash of garlic powder
1 can (8 oz.) tomato sauce

Cook ground beef and onion together, sprinkle with garlic juice/powder.
When done, add chili and tomato sauce.
Pour corn chips into bottom of baking dish, break into smaller pieces
if necessary, and pour meat sauce over them.

Top with shredded/grated cheese and bake at 350° for 15 to 30 minutes.
(Until cheese is melted)

Rainy Day Casserole

Rainy Day Casserole

1 pound ground pork sausage
1 cup chopped onion
1 cup chopped green peppers
2 garlic cloves, minced
2 cups canned tomatoes
2 cups milk
2 cups macaroni noodles, uncooked
1 tablespoon chili powder
1 teaspoon salt

Brown sausage in a skillet. Add onion, garlic, and green peppers, cooking until soft. Mix sausage
mixture with remaining ingredients in a greased baking dish. Cover and bake at 350 degrees for 45
minutes, or until macaroni is tender.
 

Million Dollar Rice Salad

Million Dollar Rice Salad

1 package cream cheese, softened (8oz.) 
1 1/2 Tbsp. sugar 
1 Tbsp. mayonnaise 
2 cup cooked rice, cooled 
12 maraschino cherries, halved 
1 can crushed pineapple, drained (20oz.) 
1 package mini marshmallows 
1/2 pt. whipping cream, whipped 
1 cup chopped pecans 

Combine cream cheese, sugar, and mayonnaise until smooth. Add rice, cherries, pineapple, and marshmallows and mix well. Fold in whipped cream and pecans. 

Creamy Ranch Pork Chops & Rice

Creamy Ranch Pork Chops & Rice 1 TBS vegetable oil 4 boneless pork chops, ¾" thick each 1 can (10¾ oz.) cream of mushroom soup ½ soup can milk 1 pkg. (1 oz.) ranch salad dressing mix Paprika *Ranch-Style Rice Heat the oil in a skillet; add the chops and cook until browned. Add the soup, milk and ½ package salad dressing mix; heat to a boil. Cover and cook over low heat for ten minutes, or until done. Sprinkle with paprika. Serve with Ranch-Style Rice (see below). Ranch-Style Rice: Add remaining salad dressing mix to water when making white rice from package directions.

Crockpot Wild Rice Soup With Chicken

Crockpot Wild Rice Soup With Chicken

Makes: 6 (1 1/2-cup) servings

Ingredients

2  medium carrots, peeled and chopped (1 cup)
2  stalks celery, chopped (1 cup)
3/4  cup uncooked wild rice, rinsed and drained
1  medium onion, chopped (1/2 cup)
1  small sprig fresh rosemary
2  bay leaves
1  teaspoon finely shredded lemon peel
1/4  teaspoon ground black pepper
3  chicken breast halves with bone (about 2 1/4 pounds total)
3  14-ounce cans reduced-sodium chicken broth
1/2  cup snipped fresh parsley
Ground black pepper

Directions

In a 4- to 4 1/2-quart crockpot, combine carrots, celery, wild rice, 
onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper.
Top with chicken breast halves.
Pour chicken broth over all.
Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat 
setting for 3 hours.
Remove chicken and cool slightly.
Discard rosemary sprig and bay leaves.
Cut chicken from bone; discard bones.
Chop chicken and return to soup along with parsley.
Season to taste with additional pepper.

Source : HeartHealthyOnline.com

BROCCOLI-RICE DELUXE

BROCCOLI-RICE DELUXE

3 pkg frozen chopped Broccoli
1 cup cooked Rice
1 can chopped Pimento (optional)
1 can Water Chestnuts (optional)
1 8 oz. jar of Cheese Wiz
1 stick of Margarine
1 can Celery Soup

Cook Broccoli according to package directions. Combine next six ingredients, pour into buttered casserole dish. Top with cheese. Bake at 350 until hot and bubbly. This recipes Serves 5.

15-Minute Cheeseburger Rice

15-Minute Cheeseburger Rice   

1 lb lean ground beef
1 3/4 cups water
2/3 cups ketchup
1 Tbsp mustard
2 cups uncooked Minute White Rice
1 cup shredded Cheddar Cheese

Brown ground beef in large skillet on medium-high heat; drain. Add water, ketchup, and mustard. Bring to a boil. Stir in rice. Sprinkle with cheese; cover and cook on low heat 5 minutes.