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Chicken Spaghetti

4 Chicken Breasts (skinless/Boneless)
1 Bell Pepper (chopped & sauted)
1/2 cup sliced black olives
12 oz of spaghetti (I like the angel hair type)
2 cans cream of chicken soup
1/2 tsp butter or margarine

Preheat oven at 375 to 400 degrees
Season chicken & bake until no longer pink
(25 minutes or so)
Meanwhile, cook spaghetti according to package
directions
drain and mix in the butter
add soups, bell pepper and olives
remove chicken from oven
cut up as you like it
add to spaghetti mixture and mix well

Hint:  This is also yummy topped with shredded
cheddar cheese,
I usually just sprinkle paprika on it.
(Crystal loved this one!)

Serves 8 - 10
Cheesy Quick Fix Supper

1 package of three cheese hamburger helper
1 can chopped tomatoes (I use Rotel)
1 small onion (chopped)
1 bell pepper (chopped)
1 lb hamburger meat
1 cup shredded cheddar cheese
1 can sweet peas drained


Brown the meat with the onions, bell pepper &
tomatoes added until the meat is no longer pink &
vegetables are tender. Continue to prepare as the
package directs
stir in the peas and mix well
top with cheese and cover until it melts

Serves 8
Cabbage Burger Casserole

1 large cabbage (shredded)
1 lb ground beef (do not brown)
1/2 tsp salt
1/4 tsp pepper
1 onion (chopped)
1 cup long rain rice
28 oz jar chunky mushroom spaghetti sauce (or any
sauce that you like)
1/2 cup water
1/4 tsp basil

Place 1/2 of cabbage into a crock pot,
crumble beef over top,
sprinkle with salt & 1/2 of pepper
evenly sprinkle rice over top
top with remaining cabbage & pepper
combine sauce, water & remaining sauces
pour over cabbage
cover & cook on low  5 to 6 hours or until rice is tender.

(My friends all loved this one)
Sauerkraut & Wieners

4 cans of sauerkraut (do not drain)
4 packs of wieners (cut up)
2 bell peppers (chopped)
1 onion (chopped)
2 cans of Rotel tomatoes (do not drain)
garlic seasoning

This recipe should not be stirred, so layer as follows in
large crock pot
(for small crock pot, cut recipe in half)

1 can of kraut
season with garlic
1 package of cut up wieners
1/4 of chopped bell pepper
1/4 of chopped onion
1/2 can of Rotel tomatoes
repeat until crock pot is full
cook on low for 6 hours
or on high for 2-3 hours
(after it is done, you can stir it)

This serves a bunch & is a favorite among all of my
friends, especially De De!
Corn Dog Casserole

2 tsp butter
2 cups thinly sliced celery
1 cup chopped onion
2 lbs hot dogs
2 eggs (beaten)
1 1/2 cups milk
2 tsp sage
1/4 cup ground black pepper
2 packages (8.5 oz) dry cornbread mix
2 cups shredded cheddar cheese, divided

Preheat oven to 400
grease a shallow 3 quart baking dish
In a large skillet over medium heat,
melt butter, then saute celery for 5 minutes
Stir in onions & saute another 5 minutes
Place in large bowl & set aside

Cut hot dogs length wise into quarters
then cut into thirds
in the same skillet, saute hot dogs for 5 minutes until
lightly browned
mix hot dogs into celery & onions
set aside 1 cup of this mixture
In medium bowl, combine eggs, milk, sage, pepper &
cornbread mix
Stir well to combine
then stir into remaining hot dog mixture
Mix in 1 1/2 cups cheese
spread mixture into prepared baking dish
top with reserved hot dog mixture & remaining 1/2 cup
cheese
Bake uncovered in preheated oven for 30 minutes, until
golden brown.

Serves 12
This one is a big hit!
Pan de elote cauzela
(Corn Casserole)

1 can cream style corn
1 cup bisquick
1 egg (beaten)
2 tsp melted butter
1 tbl spoon sugar
1/2 cup milk
1 4oz can green chilies chopped
12 oz monterey jack cheese (or your choice of
cheese)

Combine first six ingredients
pour half into greased 8 in square glass baking dish
cover with chilies & cheese
cover cheese with remaining batter
bake at 400 for 20 minutes

Corn casserole was one of Tricia's favorites!
Harvard Beets

1/2 cup sugar
2 tbl spoons flour
1/4 cup water
1/4 cup white vinegar
2 - 16oz cans whole beets, drained


Mix sugar & flour
stir in the water & vinegar
place beets in crock pot
pour vinegar mixture over them
stir just to coat
Cover & cook on high for 4-5 hours

IMPORTANT: Cooking time is EXACT, follow directions
or you'll be sorry!


Last Thanksgiving I actually got Crystal to taste this
dish & she loved it!
It was a big hit with Autumn too!
Fudge Brownies with Peanut butter glaze

4 eggs
2 cups sugar
2 sticks melted butter
4 squares bitter chocolate melted
2 tbl spoons vanilla
1/4 tsp salt
2 cups chopped walnuts if desired

Melt chocolate in butter
beat eggs & add sugar
add butter, chocolate, vanilla & salt
beat again
add flour, add nuts
grease & flour in oblong pan
bake at 325 for 20-30 minutes


Peanut butter glaze

2 cups powdered sugar
2 tbl spoons peanut butter (I use the chunky style)
2-4 tbl spoons milk

In small bowl combine sugar & peanut butter
add milk gradually to achieve your desired consistency
stir until smooth
(the thicker it is, the better)

Cool the brownies completely & then spread glaze


I always get requests for desserts when it is someones
birthday & lately this has been the most requested.  I
had to make it for Vicky twice!
Buttermilk Pie


1 stick butter
2 cups sugar
3 eggs
3 rounded tbl spoons flour
dash nutmeg
1 cup buttermilk
1 tlb spoon vanilla
9 inch pie shell

Cream butter & sugar
add eggs & flour
mix well
stir in buttermilk, nutmeg & vanilla
pour into pie shell
bake at 350 for 45 minutes

This is an easy, simple recipe & is a big
hit with EVERYBODY!
Dump Cake


1 20 oz can pineapple (crushed or
chopped) with juice
1 20 oz can cherry pie filling (you can use
blueberry)
1 yellow cake mix
1 stick butter or margarine
chopped nuts

Spread the pineapple, juice & all, in 9 x 13
pan
top with cherry pie filling & nuts
then sprinkle cake mix over top (do not mix
or stir)
Slice stick of butter over all
Bake according to cake mix

Before the brownies, this was my most
requested for birthdays!
Ragin' Cajun Bean-and-Cheese Dip


1 14 oz can chilie-seasoned diced tomatoes
1/4 cup water
1 tsp hot sauce
2 tsp cajun seasoning
2 16 oz cans of pinto or red kidney beans
rinse drained & mashed with a fork
1 cup chopped green bell pepper
1/2 cup diced smoked sausage
16 oz of shredded cheddar cheese
tortilla chips

Combine tomatoes and next six ingredients
spoon mixture into a 2 quart casserole dish coated
with cooking spray
bake at 350 for the minutes or until bubbly
top with cheese and bake additional 5 minutes or
until cheese melts
Serve with tortilla chips

This is a new one for me, Paula's mom just sent it to
me.  We exchange recipes all the time.  But, ya
know what?..instead of the bell pepper, I am going
to put Jalepenos!!!
Yummy Potatoes

2 lbs frozen hash browns
1/2 cup butter or margarine
1 can cream of chicken soup (or any cream soup of your
choice)
1 pint sour cream
10 oz grated cheddar cheese
4 oz can chopped green chilies
bread crumbs of your choice

Mix all together in large baking dish
top with bread crumbs & the butter or margarine
Bake at 350 for 1 hour and 15 minutes
Southwest Sweet and Spicy Chicken

4 Boneless chicken breasts
4 medium potatoes
1 small bag baby carrots
1 small onion
2 bell peppers
4 slices of pepper jack cheese
1/2 cup of catalina dressing (or French)
1/4 cup of A-1 sauce

Preheat oven to 375 degrees
Season chicken breast as you like and place in pan lined with foil.
Cut potatoes in chunks (as you like, Large or small) leaving skins on.
Place them all around the chicken.  Place the carrots the same way.
Slice or chop the onions and peppers and also place around the
chicken.
Pour the A-1 around on top of the chicken and the catalina over all.
Cover with foil and tightly wrap.
Bake for 30-40 minutes.
If the chicken is done and no longer pink at this point remove the
chicken and continue to cook the vegetables until they are tender.
Meanwhile, put the slices of cheese on the chicken and melt
(Microwave).
When the vegetables are tender, put it all back together and serve.

HINT:  You can use Jalapenos instead of bell pepper if you want
some kick.

This was a big hit with all of my friends!  You might want to double
this one.