Parmesan Garlic Bread

½ c butter, melted
1 tsp minced garlic
1 TBS chopped parsley
2 TBS grated parmesan cheese
1 lb loaf Italian bread
Shredded mozzarella cheese

Preheat the oven to 350 degrees F. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. In a small bowl mix together all the other ingredients until well blended. Brush onto the cut sides of the bread. Sprinkle shredded mozzarella over the tops of the bread. Broil for about 5 minutes, until toasted.

Kielbasa Pasta

½ TBS margarine
1 lb smoked kielbasa sausage, cut into ¼ in. slices
½ c chopped green pepper
¼ c chopped onion
½ tsp minced garlic
½ tsp oregano
½ tsp Italian seasoning
2 14.5 oz cans diced tomatoes
1 lb pkg angel hair pasta
3 TBS butter, melted
½ c grated Parmesan cheese

In a large skillet, sauté the kielbasa, green pepper, onion, garlic, and seasonings in oil until sausage is lightly browned. Meanwhile, bring water to a boil for pasta. When the kielbasa is browned, stir in the tomatoes and simmer for 10-15 minutes. When pasta is done stir in melted butter and parmesan cheese and serve kielbasa mixture over it.

Baked Potato Soup

½ lb bacon, crumbled
3 large potatoes, peeled and cubed
Margarine or butter for sautéing onion and garlic
1 sm onion, chopped
1 clove garlic, minced
4 TBS all-purpose flour
1 tsp celery salt
½ tsp basil
¼ tsp thyme
½ tsp pepper
½ tsp parsley
2 14.5 oz cans chicken broth
1 c heavy cream
1 c milk
½ tsp hot pepper sauce
1 c shredded cheddar cheese
Parmesan cheese for garnish

Begin by cooking bacon until crisp. While the bacon is cooking get the cubed potatoes boiling in water to soften. Set bacon aside. Sauté onion and garlic in a small amount of margarine until tender. Stir in flour, celery salt, basil, thyme, pepper, and parsley; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Drain the potatoes and add the potatoes, cream, milk, hot pepper sauce, and shredded cheese to the soup; heat through but do not boil. Garnish with parmesan cheese.

Monte Cristo Sandwich

8 slices bread
mayonnaise
mustard
12 thin slices cooked ham
12 thin slices cooked turkey meat
4 slices cheddar cheese
1 egg
½ c milk

Spread 4 slices of bread with mayonnaise and 4 slices with mustard. Alternate ham, cheese, and turkey slices on 4 of the slices, and then place the 4 other slices on top, making a total of 4 sandwiches. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides just like French toast. Serve hot.

Cioccolata Calda (Italian Hot Chocolate)

1 ½ c milk
¾ TBS cocoa powder
1 ½ TBS sugar
1 dash cayenne pepper
2 dashes cinnamon
¼ tsp vanilla
optional:
1 TBS cornstarch
2 TBS milk

Place all ingredients in a small saucepan and cook over medium heat, stirring until well mixed and hot. You can also just place all ingredients in a mug, stir lightly, microwave at 30 second increments and stir occasionally until hot. If you want to thicken it stir 1 TBS cornstarch and 2 TBS milk in a separate cup/bowl and then stir that mixture into the hot chocolate. Best served with whipped cream.

Super Hero Sandwich

1/2 cup olive oil
½ tsp garlic powder
1 TBS parsley
1 TBS oregano
¼ tsp black pepper
1 lb loaf Italian bread
12 slices deli turkey meat
12 slices ham
6 slices salami
6 slices mozzarella cheese

Variety of vegetables (lettuce, onion, pickles, tomato, etc.)

In a medium bowl, combine olive oil, garlic, parsley, oregano and pepper. Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Use basting brush to paste the olive oil mixture onto both sides of the bread. Layer meats and cheese slices on the bottom half and wrap securely in plastic wrap, and refrigerate for at least 6-8 hours, or overnight. Immediately before serving put the vegetables inside the sandwich.

Italian Sausage Stuffed Bread

1 16 oz pkg hot roll mix
6 eggs
1 lb Italian sausage, cooked and drained
8 oz thinly sliced pepperoni, cut into quarters
2 c shredded mozzarella cheese
8 oz provolone cheese, shredded
garlic powder
1 egg yolk
1 TBS water

Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. Meanwhile, scramble eggs in a skillet over medium heat until completely set. In a large bowl, combine the eggs, sausage, pepperoni and cheeses; mix well. Punch dough down. Turn onto a floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. Beat egg yolk and water; brush over bread. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Cheesy Peasy Bowties

16 oz box bowtie pasta
1/4 c butter
2 cloves garlic, minced
2 c milk
½ tsp salt
1/8 tsp ground black pepper
½ tsp Italian seasoning
½ tsp basil
Dash cayenne pepper
1/4 c all-purpose flour
1/2 tsp dijon mustard
4 c shredded Colby Jack cheese
2 c frozen peas, thawed
grated Parmesan cheese

Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Pour in milk, a little at a time, stirring constantly; add in salt, pepper, Italian seasoning, basil, and cayenne pepper; bring to a boil. Whisk in flour; cook and stir until smooth.. Bring to a boil for 1 minute. Stir in mustard and Colby Jack cheese, a handful at a time. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat. After draining pasta pour back into pan and stir in peas and cheese sauce. Pour into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.

Fettuccine Bolognese

1 TBS canola oil
1 lb ground turkey breast
2 TBS onion powder
1 tsp minced garlic
1tsp seasoned salt
2 TBS Italian seasoning
1 lg carrot, shredded
1 6 oz can tomato paste
1 14.5 oz can Italian style diced tomatoes
1 c water
¼ c grated Parmesan cheese
1 lb fettucine, broken in half

Heat oil in a large saucepan over medium heat; cook turkey with all seasonings until cooked through, breaking up as you cook. Mix in tomato paste, undrained tomatoes, and carrot; bring to a boil. Cover the saucepan at an angle so the mixture won’t boil over, and simmer for 15-20 minutes, stirring occasionally. Stir in parmesan cheese; cover and cook for another 20 minutes, stirring occasionally. During this last 20 minutes of cooking, boil the fettuccine according to package directions; drain. Spoon the sauce over the noodles.

Hidden Cheeseburger

1 lb ground beef
2 sm dill pickles, minced
1 sm onion, minced
2 TBS grated Parmesan cheese
1 TBS mayonnaise
1 TBS ketchup
1 tsp minced garlic
salt and pepper to taste
2 TBS olive oil
2 TBS flour
1 lb frozen bread dough, thawed
8 slices cheese
1 TBS melted butter

Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties. Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done. Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the cheese slices. Place one slice of cheese on each piece of dough; top each with one of the cooked patties and another slice of cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes. Preheat oven to 425F. Bake in the preheated oven until the bread has browned, about 20 minutes.

Beef Noodle Soup

1 pound beef stew meat (cubed)
Onion powder
Seasoned salt
Pepper
Celery salt
16 oz bag frozen mixed vegetables
3 tsp beef bouillon granules (or 3 cubes)
1 tsp parsley
3 14.5 oz cans beef broth
1 c water
8 oz bag egg noodles

Before cubing the stew meat sprinkle onion powder, seasoned salt, pepper, and celery salt onto meat and use a meat pounder gently on the one side to season the meat. After cubing the meat put in a large saucepan (big enough to cook the soup in), lightly sprinkle the same seasonings over the meat one last time and cook until browned. Pour in the mixed vegetables, bouillon, parsley, beef broth, and water; stir and bring to a boil. Reduce heat to low and simmer for about an hour and a half altogether. In the last 15-20 minutes of simmering add in the egg noodles.

Smoky Four Cheese Macaroni Bake

1 16 oz pkg elbow macaroni
1/4 c butter
½ TBS minced onion
½ TBS minced garlic
1/4 c all-purpose flour
½ c half-and-half cream
1 ½ c milk
½ tsp dry mustard powder
½ tsp liquid smoke flavoring (optional)
1 ½ c grated Parmesan cheese, divided
1 8 oz pkg cream cheese, cubed
1 c shredded Swiss cheese
2 c shredded Monterey Jack cheese
1/3 c shredded sharp Cheddar cheese
salt and pepper to taste
½ c bread crumbs

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the minced onion, garlic until well mixed. Slowly stir in the flour, and cook, stirring constantly for 2 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke, if using; simmer for 10 minutes, stirring occasionally. While this is simmering preheat oven to 375 F. Lightly grease a 9x13 inch baking dish. When the milk/flour mixture is done simmering: add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining ½ c of Parmesan cheese and breadcrumbs over the macaroni and bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

Southwest Chicken Salad Panini

1 lb chicken breasts
1 ½ tsp chili powder
2 TBS mayo
2 TBS ranch dressing
8 slices Texas toast
1 lg tomato, cut into 8 thin slices
4 slices of cheese

Cook chicken breasts and then shred with a fork like you would for chicken salad. Place shredded chicken in a bowl and mix in chili powder, mayo, and ranch dressing. Scoop chicken mixture onto four of the slices of bread, top each with 2 slices of tomato, and a slice of cheese. Grill for 3-5 minutes in a panini maker, or in between two large skillets on the stovetop.

Chicken, Mozzarella, & Basil Panini

4 ciabatta rolls or 8 slices of other good-quality rustic bread
2 c shredded cooked chicken
4 oz thinly sliced fresh mozzarella
1 tomato, sliced
8-12 fresh basil leaves
Kosher salt
(if you are NOT using an electric sandwich press or waffle iron):
2 TBS olive oil

Slice the rolls in half. On the bottom half of each, layer ½ c of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 or 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently. If you have a panini maker make sure it is preheated by this step, and just finish off your sandwiches.

If you do not have an electric sandwich press: Put the olive oil in a skillet (if the pan is not large enough to accommodate all 4 sandwiches make sure you adjust the amount of oil you use for each batch (1/4 TBS each sandwich approximately)); turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan, put another pan or large heat-proof pan on top of the sandwiches, and press down. When the cheese has melted and the bread begins to crisp on the bottom, 3-4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for an additional 2-3 minutes.

Roasted Chicken Noodle Soup

2 tsp vegetable oil
1 med onion, halved and thinly sliced
2 med carrots, sliced and quartered
2 c shredded roasted chicken
2 stalks celery, chopped
8 c chicken broth
1/8 tsp ground pepper
1 TBS parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
1/8 tsp oregano
2 c pasta (small size works best as not to suck up all the broth)

Heat oil in large saucepan over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium and cook until onions are tender and caramelized, stirring occasionally. Stir in carrots, chicken, and celery and toss around a few minutes before adding in chicken broth and seasonings and turning back up to high. Bring to a boil for at least 5 minutes before reducing heat to medium again, then add in pasta and simmer for about 15 minutes or until pasta and carrots are tender as well.

Zippy Orange Slushie

1 6 oz can frozen orange juice concentrate, unthawed
1 c water
1 c milk
½ c sugar
1 tsp vanilla
8-10 ice cubes

Put all ingredients in a blender and mix until thick.

Ranch Chicken II

1 lb chicken (breasts or wings)
1 c all-purpose flour (for wings)
Oil for deep-fat frying (for wings)
1 envelope ranch salad dressing mix
½ tsp minced garlic
½ tsp salt
½ tsp pepper

Trim chicken. If using wings:

Place flour mixture in a large resealable plastic bag; add chicken, a few at a time, and shake to coat. In an electric skillet or deep-fat fryer, heat oil to 375F. Fry chicken a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels.

If using breasts skip to this step:

Preheat oven to 350F. In a large resealable plastic bag, combine the rest of the ingredients; add chicken, a few at a time, and shake to coat. Place chicken in a greased baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, for 8-10 minutes (for pre-cooked wings) or 20-25 minutes (for uncooked breasts) or until coating is set.

Crunchy Red Potatoes

12 small red potatoes
1 0.4 oz pkg ranch buttermilk recipe mix
2 c crushed cornflakes
1 stick butter, melted

Peel and cook the potatoes in bowling water until tender, about 15 minutes.

Preheat oven to 400F. Drain the potatoes. Mix dressing mix and cornflakes in a bowl. Dip the potatoes in melted butter, then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20-25 minutes or until golden brown.

Easy Chicken Bake

1 6 oz pkg chicken stuffing mix
1 lb boneless skinless chicken breasts, cut into bite-size pieces & pan seared
1 10.75 oz can condensed cream of chicken soup
1/3 c sour cream
1 16 oz pkg frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Preheat oven to 400F. Prepare stuffing as directed on package. Mix chicken, soup, sour cream, and vegetables in a medium bowl and then scoop into a greased 8x8 in baking dish and top with cooked stuffing. Bake 30 min. or until chicken is completely cooked through.

Ham N Cheese Calzones

1 13.8 oz can refrigerated pizza crust
16 slices shaved honey ham
1 c shredded Colby & Monterey Jack cheese
¼ c ranch dressing
1 tomato, cut into 8 thin slices

Preheat oven to 400F. Unroll pizza dough on lightly floured surface. Pat out dough to form 16x12 in rectangle. Cut into quarters to form 8x6 in rectangles. Working on just one half of each rectangle, spread ranch dressing over each rectangle, top each half with 4 slices of ham and 2 thin slices of tomato as you would assemble a sandwich, and then sprinkle each half with the shredded cheese. Fold the bare half of each rectangle over the covered and seal edges with a fork. Put them on a baking sheet sprayed with cooking spray and bake them for 16-18 minutes or until golden brown.

Whoopie Pies

1 18.25 oz pkg devil's food cake mix
5 TBS all-purpose flour
1 c milk
1 c shortening
1 c white sugar
2 tsp vanilla extract

Preheat oven and prepare cake mix as directed on package except using only 3/4 c of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 in circles. Bake until toothpick inserted in center comes out clean. Let cool.

Meanwhile, in a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.

Meanwhile, in a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.

Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Cheesy Turkey Meatloaf

1 lb ground turkey
1 c Italian seasoned breadcrumbs
½ c milk
½ c ketchup
1 egg
1 tsp salt
¼ tsp pepper
10 oz block Colby cheese, cut into small cubes

Preheat oven to 400F. In a large bowl combine turkey, breadcrumbs, milk, ketchup, egg, salt, and pepper. Once it is combined well stir in the cheese cubes; pour into a 8 in square pan and bake for 1 hour, removing about 5 minutes before the end to put more ketchup on top (if desired) before finishing the baking time.

Garlic Cheddar Chicken W Potatoes

1 stick butter
1 tsp garlic powder
¾ c dry bread crumbs
½ c grated Parmesan cheese
2 c shredded Cheddar cheese, divided
¼ tsp dried parsley
¼ tsp dried oregano
¼ tsp ground black pepper
1/8 tsp salt
4 skinless, boneless chicken breast halves – pounded thin
2 lg potatoes, cubed

After cubing potatoes place in boiling water and let cook until almost tender.

Meanwhile, preheat oven to 350F. Melt butter and stir in garlic powder in a small shallow dish. In a large shallow dish mix together bread crumbs, parmesan cheese, 1 ½ c of the cheddar cheese, parsley, oregano, pepper, and salt. After pounding chicken breasts dip them in garlic butter and then press in the cheese mixture and place in a 9 x 13 baking dish. Top with remaining bread crumb mixture and bake for about 25 minutes before removing from oven. (DO NOT DUMP REMAINING GARLIC BUTTER)

Upon removing the chicken from the oven flip them over so they can cook evenly through the other side; (after draining) scoop potatoes in between the chicken breasts, drizzle the remaining garlic butter over the potatoes and sprinkle the remaining cheddar cheese over the chicken breasts. Continue to cook for about 15-20 more minutes or until chicken is cooked through, potatoes are tender, and cheese is bubbly.

Mini Pineapple Upside Down Cakes

1 stick butter
1 ½ c brown sugar
1 24 oz can sliced pineapple, (12 slices, quartered), DO NOT DRAIN
1 18.25 oz box white cake mix, plus ingredients need for cake mix, omit water

Melt butter in a small bowl; stir in brown sugar. Press mixture into the bottom of 24 greased muffin tins. Take 2 quarters of a pineapple and place them in the bottom of each muffin tin, creating like a rainbow shape that fits together.

Preheat oven and prepare cake mix as directed on box except use the pineapple juice from the can instead of the water. Separate the cake mix between each muffin tin, filling about 2/3 full like you would with muffins or cupcakes. Bake as directed on the box; upon removing from the oven only cool up to 10 minutes; if you let them cool too long they will stick to the pan.

Vanilla Crazy Cake

1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/3 c oil
3/4 c milk
1 c semisweet chocolate chips, divided

Preheat oven to 350F. In a large bowl combine flour, sugar, baking powder, and salt. Make 2 indentations in flour mixture. In a small bowl mix together egg and vanilla with whisk. Pour the egg mixture in one of the indentations in the flour mixture and the oil in the other. Add milk and stir until well mixed. Pour half of the batter into a 8 in square baking pan and sprinkle 1/2 c chocolate chips over the mixture; pour the rest of the batter in the pan and sprinkle remaining 1/2 c chocolate chips over the top. Bake for 25-30 minutes or until knife inserted near center comes out clean.