FRYS AND HAMBURGER CASSEROLE

11/2 Lb. Ground Chuck
3/4 Cup Diced Onion
4 Cloves Garlic, minced
1(14.5)oz. Can Diced Petite Tomatoes
1(6)oz. Can Tomato Paste
1 Can Cheddar Cheese Soup
2 Cups Cheddar Cheese, shredded
1/2 Cup Sour Cream
4 Cups Shoestring Potatoes, frys
1 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper
Toppings : Ketchup, Pickles, Mustard, Chopped Fresh Tomatoes and Onion, etc.

Preheat the oven to 350. In a large skillet, cook the ground chuck, onion and garlic over medium heat until the beef is cooked. Drain. Then stir in undrained tomatoes and the tomato paste. Bring to a boil, then reduce the heat and simmer uncovered for 5 minutes. Spoon mixture into the bottom of a sprayed 2 quart square baking dish. In a bowl, stir together the sour cream, soup and shredded cheddar cheese. Spread over meat mixture in the baking dish. Spread the french fries all over the top. Sprinkle with seasoning salt and the pepper. Bake, uncovered for 45 minutes or until all is heated and the frys are golden color. Serve with the toppings.

CHERRY AND CREAM PIE

This cherry pie is so good. If you do not like the almond flavor then can leave if our.

1 Can Sweetened Condensed Milk
1/3 Cup Lemon Juice
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/2 Cup Whipping Cream 
1 Can Cherry Pie Filling
1 Deep Dish Pie Shell or shortbrad shell or graham cracker shell

Mix together sweetened condensed milk, lemon juice, vanilla and almond, until thick.
Whip 1/2 cup whipping cream and fold into the milk/lemon juice mixture. Pour into the prepared pie crust (you may use a plain crust, or a ready made shortbread crust.) Place in refrigerator and let set for a half hour. Pour 1 can of cherry pie filling over the top. Can be served with whip cream.

LUCKY IF BITE LEFT PIE

Years ago when Home Interior first started and they printed their first cook book this recipe was in it. It has been used for many years by our family for homecomings and parties. This recipe has many different names to it but we all still call if by its old name "Lucky If Bite Left Pie". When you eat it you cannot hardly stop and at all times there is always none left. The crust is the tricky part. If you let if bake to long it will taste like scorched pie crusts. I always add just a small amount of water to mine and it makes it more flaky. When you take it out of the oven and let it cool I always take and crush mine up but most people don't do this.

1 St. Layer :
1 Cup Flour
11/2 Stick Marg., softened
1/2 Cup Nuts, pecans

This is your crust. Mix and press in pan. Bake until done. do not let burn.Use a long glass pan for this or a glass type baking dish. (13 x 9 size).I mix just a little bit of water in my crust. Stir good. Bake on 325 for around 12 minutes.

2nd layer:
1 Cup Cool Whip, buy the big bowl of cool whip as you will need some for the top
8(oz.) Cream Cheese, softened
1 Cup Powdered Sugar
Mix together and put over cooled crust.

3rd layer:
2 Large Boxes Instant Chocolate Pudding
5 Cups Milk
Or Can use 2 Small Boxes of Instant Chocolate Pudding and 1 Small Box of Instant Vanilla Pudding.

If using the 2 large boxes of instant pudding then mix up with 5 cups of milk. If using the 3 small boxes of pudding then use 5 cups of milk also when mixing up.Mix the chocolate and vanilla pudding together with the milk. When mixed pour over the top of the cream cheese and cool whip layer.

4 Th. Layer:
Put the remaing cool whip over top of the chocolate pudding layer and spread out good. Then sprinkle with crusted pecans (1/2 cup) over the cool whip. Some people drizzle chocolate syrup over the pecan layer.
Put in ref. for around 2 hours before serving or overnight. Keep ref.

You can use different puddings with this. Some people like to use butterscotch pudding instead of chocolate and then some people make one side choc. and the other side butterscotch. Some use lemon and some use coconut  but  I like the chocolate pudding the best for this.

BUTTERMILK AND ONION CORNBREAD

I love cornbread any way you want to make it. This is a good recipe for it that is a little different. The onion is what makes it good. If you have any leftover bacon you can chop it up and put it in this bread.

1Tablespoon Bacon Drippins or Veg. Oil
1 Cup Cornmeal
1/2 Cup Flour
11/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Minced Onion
1 Egg, beaten
1 Cup Buttermilk

Preheat oven to 400. Put the bacon drippings in a 8 inch iron skillet and up the sides also to keep it from sticking or can spray pan and then add the drippings. Make sure drippings has melted and the skillet is hot (5 to 8) minutes but use a pot holder as the handle may be hot to the touch. Put all the dry ingredients and the onion in a bowl and mix. In another bowl, beat the egg. Add 1 cup buttermilk and mx with the egg. Add the wet ingredients to the dry ingredients. Stir briefly with a fork, then fold the ingredients together with a spatula until moistened. The stirring/folding should only take around 30 seconds. Batter will be lumpy. You just do not want to over stir this. Pour batter into the skillet. Cook in oven for 25 minutes. When done put on a plate at once. Just dump it out on a plate and let it cool or it may stick to the skillet if left in the skillet. Serve with some I can't believe it's not butter or some honey.

TROPICAL PINEAPPLE BREAD

3/4 Cup Butter or Marg., softened
1(8oz.) Box Cream Cheese, softened
2 Cups Sugar
1 Teaspoon Vanilla
2 Eggs
3 Bananas, mashed
1(8oz.) Can Crushed Pineapple, drained
1 Cup Coconut
1/2 Cup Maraschino Cherries, drained and quartered
3 Cups Plain Flour or can use self-rising and leave out baking powder and salt
1/2 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 Teaspoon Salt 

Preheat oven to 350 degrees and spray two loaf pans. Mix together butter and cream cheese, add sugar, vanilla and eggs (one at a time). In a separate bowl combine flour, baking powder, baking soda and salt. Add to wet ingredients a little bit at a time until well incorprated. Add banana, coconut and pineapple to mix. Spoon batter into bread pans. While spooning the batter in add cherries (do not add them in while mixing batter it will turn your batter pink). Bake for 1 hour or until a toothpick comes out clean.

STUFFED PORTABELLA MUSHROOMS

4-6 Medium Portabella Mushrooms 
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped  
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese 
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste   


Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.

NEW KINDLE BOOK (A HEART DIVIDED)

I have not read this book yet but my daughter is reading it and she says that it is real good. It was off of the free list on amazon.


BOOK: A HEART DIVIDED
BY: KATHLEEN MORGAN

NEW KINDLE FIRE GAME (FLING)

This game was free for the kindle fire. It is about small balls with eyes that watch your moves and they open and close like they are watching you as you play.lol. Sort of scary. But it is a good game. You have to get all the balls off but one and believe me I have to back up all the time because you think you make the right move but then when it comes down to the last one it won't work. Is this for a grandma like me, I know I am smarter that a blinking balll. lol. or am I. Time will tell.

VEGGIE PIZZA APPETIZERS

2 Packs (8oz.) each Crescent Dinner Rolls
1 (8oz.) Pack Cream Cheese or Tub
1/2 Cup Miracle Whip Dressing
1 Teaspoon Dill Weed
1/2 Cup Onion Powder
1 Cup Each, Sugar Snap Peas and Quartered Cherry Tomatoes
1 Cup Each, Chopped Yellow Pepper, Radishes and Shredded Carrots
2 Green Onions, chopped

Heat oven to 350.Unroll each pack of rolls into 2 rectangles. Press into bottom and up sides of a 15 by 10 in. pan making sure to press seams together good. Bake 11 to 13 minutes or until golden brown Mix cream cheese, seasoning and dressing together until well blended. Spread on crust and top with remaining ings. Ref. for 2 hours.

GRILLED TUNA MELT

1 (3oz.)Can White Tuna in Water, drained
1 Tablespoon Mayo or Miracle Whip
1 Teaspoon Chopped Green Onions
2 Slices Whole Grain Bread
1 Cheese Slice
2 Tablespoons Butter or Blue Bonnet marg.

Mix the tuna and onion and mayo together. Put on the bread. Then add the cheese slice. Add butter to pan.Cook in nonstick skillet 3 minutes on each side or until golden brown on each side.

REUBEN SPREAD

4oz. (1/2 of 8oz. package) Philadelphia Cream Cheese, softened
1/2 Cup Thousand Island Dressing
1/4 Lb. Sliced, Deli Corned Beef, around 1 cup
3/4 Cup Drained Sauerkraut
1Pack(8oz.) Big Slice Swiss Cheese Slices, chopped
Triscuit Rye Crackers

Preheat oven to 350. Mix cream cheese and dressing in medium bowl. Stir in all remaining ings. except the crackers. Spread on the bottom of a sprayed 8-in pie plate or shallow dish. Bake for 20 minutes or until heated through. Serve warm with the crackers.

BOW TIE CHICKEN AND PEA CASSEROLE

1 Pack Bow Tie Pasta
1 Jar(14oz.) Alfredo Pasta Sauce
1/2 Cup Hidden Valley Original Ranch Dressing, divided
4 oz. Cooked Chicken Breast, chopped or can use breast tenders
1 Cup Frozen Peas
1 Cup frozen Corn
1/2 CupUnseasoned Bread Crumbs

Cook pasta according to package directions and drain. In a large bowl, add the sauce and mix well. Fold in half the dressing  and mix until well coated. In a sprayed baking dish layer half the pasta, half the chicken and half the peas and corn and then repeat. Drizzle the remaing dressing over the casserole and top with the bread crumbs. Bake for 30 minutes or until the top is golden and bubbly. Seve at once.

FELICIA'S FRENCH GREEN BEANS

1 or 2 Cans French Green Beans, drained if using chicken broth
1 Teaspoon Cooking Oil
Dash of Hot Pepper, do not add to much
Lawery's Seasoning Salt do not add to much of this as they sure will be salty
Chicken Broth

Drain beans, add 1/2 cup chicken broth to beans. Add cooking oil. Then add the seasoning salt, making sure you do not over salt as the chicken broth has a lot of salt in it. Add the red pepper, or this can be left out. Cook for around 10 minutes. If there is to much broth ,then just drain it off. If you do not have any broth then just use the water the beans were in. Drain most of the water off when serving. These are so good to fix with turkey breast. You can about eat the whole can yourself. These are not very fattening. You can leave the oil out if you want or use some olive oil.