Chili Dog Casserole

2 19 oz cans chili
1 pkg hot dogs (qty 8)
10 8 in flour tortillas
1 8 oz pkg shredded cheddar cheese

Preheat oven to 400F. Spread half of one of the cans of chili in the bottom of a 9x13 in baking dish. Lay out the 8 tortillas. On each one, place a heaping TBS of chili, one hot dog, and a pinch of shredded cheese. Roll up tortillas and place in baking dish, seam side down, on top of chili 'bed'. Top with remaining chili, and sprinkle with remaining cheese. Bake for 15-20 minutes.

Hearty Tomato Soup

1 TBS butter
¼ c finely chopped onion
1 sm clove garlic, minced
½ tsp dried parsley
1 tsp sea salt
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
11.5 oz can tomato juice
2 c milk
1 c uncooked small shell pasta
2 TBS parmesan cheese
salt and pepper to taste

Melt butter and cook down onions in the bottom of your pan over medium heat. Reduce temperature; add garlic, parsley, and salt and cook about a minute. Pour in tomato products and simmer, stirring occasionally, for 20 min. Add milk and pasta and cook over medium heat until pasta is tender, about 15-20 minutes. Stir in parmesan and salt and pepper to taste.

Parmesan Knots

2 TBS butter, melted
¼ c grated parmesan cheese
½ tsp oregano
½ tsp parsley
¼ tsp garlic powder
Dash pepper
2 7.5 oz cans (qty 10) biscuits

In a small bowl, combine melted butter, cheese, oregano, parsley, garlic powder and pepper; set aside. Separate biscuits and roll each into a 4-in. rope; tie in a loose knot. Place on greased baking sheets. Spread parmesan paste evenly among the biscuits and rub all over. Bake at 450 degrees F for 6-8 minutes or until golden brown.

Uglies

1 lb ground beef
1 10 oz pkg refrigerated biscuits

American style:
½ c chopped onion
½ tsp garlic powder
1 c barbeque sauce
2 c shredded Cheddar cheese

Mexican Style:
1 pkt taco seasoning
2/3 c water
2 c shredded Mexican cheese

Preheat oven to 350F. Lightly grease 8 muffin cups. In a large skillet or frying pan, cook ground beef: (for American) with the onion, garlic powder, and BBQ sauce; or (for Mexican) add the taco seasoning and water in after the beef is cooked like preparing traditional tacos. Let beef mixture simmer for about 3 minutes or until liquid is absorbed. Put 1 biscuit in each of the muffin tins and fold up sides to create a cup shape. Fill each biscuit almost to the top with the meat mixture; top with cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15-20 minutes.

Southwestern Grilled Chicken Strip Sandwiches

1/8 c mayonnaise
1 tsp taco seasoning
1 pinch sugar
1 pkg hawaiian flavored snacker rolls (qty 4)
½ lb chicken breast, cut into 8 strips
2 slices pepper jack cheese, cut in half
4 lettuce leaves

Mix mayonnaise with taco seasoning and sugar; set aside. Separate snacker rolls into 4 bottoms and 4 tops and lightly butter each cut side; set aside. On a grill pan or skillet set over medium heat cook chicken breast strips until browned on both sides; set aside. Set snacker rolls on the grill pan, buttered side down, until toasted golden brown; remove from pan. Generously spread seasoned mayonnaise on both sides of each roll. On the bottom half of each roll layer a half slice of cheese, 2 chicken breast strips, 1 lettuce leaf, and cover with roll top.

Country House Breakfast Casserole

1 stick butter
2 c croutons, crushed
1 c shredded Cheddar cheese
4 eggs
¾ c milk
1 tsp dry mustard
½ lb cooked breakfast meat of choice (crumbled bacon, sausage, cubed ham)

Melt butter in an 8x8 in glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on prepared meat. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 F. Let casserole stand at room temperature while oven heats.
Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting.

Sausage Bowtie Toss

1 12 oz package bow tie pasta
½ TBS olive oil
1 lb ground Italian sausage
¼ tsp red pepper flakes
½ c diced onion
3 cloves garlic, minced
2 14.5 oz cans Italian-style diced tomatoes
1 c heavy cream
½ tsp salt
3 TBS minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, heat through, sprinkle with parsley and simmer for 5-10 minutes.

Smothered Chicken Breasts

1 lb chicken breasts, halved
1/4 tsp seasoned salt
1/4 tsp lemon pepper seasoning
8 bacon strips
1 c sliced onion
2 TBS brown sugar
½ c shredded Colby Jack cheese

Preheat oven to 375F. Sprinkle chicken with salt and lemon pepper, and once oven is preheated bake for 20-25 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove to paper towels and reserve 2 TBS of the drippings. In the drippings, sauté the onion and brown sugar until onion is golden. Once the bacon is cool enough to handle break each piece in half. When the chicken is cooked through: take out of the oven, place two halves of bacon on each chicken breast, and top with caramelized onions and cheese.

Pumpkin French Toast Bake

1 loaf Texas toast thick-sliced bread, crust removed and cut into 1-inch cubes
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 TBS white sugar
1 15 oz. can pumpkin puree
1/3 c brown sugar
¼ tsp ground cinnamon
2 TBS all-purpose flour
2 TBS butter, softened

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange the bread cubes in a single layer in the prepared baking dish. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated; pour mixture over the bread cubes, and gently toss to coat. Stir brown sugar, 1/4 tsp of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30 to 40 minutes. Serve with powdered sugar or whipped cream.