Cheesy Beef Rice Bake

contributed by Jan Margheim

‎1 lb. hamburger

1 clove garlic

1 cup rice, uncooked

2 tblsp butter

3 cups water

1 cup shredded carrot

2 tsp beef bouillon

1 tsp parsley

1/2 tsp minced onions

1/2 tsp salt

1/2 tsp basil

1/2 cup cheese

Brown hamburger and garlic in the butter. Place hamburger in casserole dish and set aside.

In the same pan, brown the rice in the butter.

When rice is beginning to brown, add 3 cups water, carrots, bouillon, parsley, onions, salt, and basil. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Add rice mixture to hamburger in casserole.

Bake at 350 for 40 minutes, stirring at 20 minutes. Top with cheese and return to oven until melted.

Chewy Peanut Butter Cookies

contributed by Shawna Hawkins

2 3/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup of butter

1/2 cup of crisco

1 cup creamy peanut butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 TBSP dark corn syrup

2 tsp vanilla

2 large eggs

Preheat oven to 375 F.

In a medium bowl combine flour, baking powder, baking soda and salt. In a large bowl beat butter, crisco, peanut butter and sugars until light and fluffy. Scrap bowl and add eggs one at a time beating well after each addition. Beat in corn syrup and vanilla. Blend in flour mixture on low just until combine. Chill 30 minutes before baking. (I don’t always do this) Shape into balls and sprinkle with sugar for a soft cookie and bake 12 minutes or until pale golden.

For a chewier cookie, shape into balls and press down with a sugared fork and bake for 12 minutes. These work great as plain pb cookies or can be used as kiss cookies also

World War II Peanut Butter Cookies

contributed by Laurel Turner, handed down from her grandmother

2 ½ C flour

1/2 tsp salt

1 tsp baking soda

1 C white sugar

1 C brown sugar

1 C peanut butter

1 C butter (room temperature)

2 eggs

Sift together- flour, salt and baking soda. Set aside. Mix peanut butter and butter.  Add both kinds of sugar- combine and add eggs- beat well. Stir dry ingredients into peanut butter mixture. Drop dough from a teaspoon on to cookie sheet.  Flatten with a fork dipped in sugar. Bake at 375*F for 10 to 15 minutes until lightly browned. Makes approximately 4 to 5 dozen cookies.

Mexican Bubble Pizza

contributed by Michelle Anderson

1/2 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso® taco seasoning mix
3/4cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick ‘n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired
 DIRECTIONS:
  • Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
  • Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
  • Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
  • To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Cavatini

contributed by Michelle Anderson

1lb sausage

1/2lb hamburger (I use all sausage 2 rolls)

8oz jar of taco sauce

16oz jar of your favorite spaghetti sauce

1lb of mozzarella cheese (more or less depending on taste)

Brown meat and drain.  Add sauces and simmer.  While sauce simmers, boil 1lb of your favorite pasta shape (we like penne, shells, or bow ties)  When noodles are done, drain and mix with sauce, pour into 9×13 pan (or whatever works) and cover with cheese and bake @ 350 until sauce is bubbly and cheese is melted.

Egg Nog French Toast Casserole

contributed by Marcia Curtis Bailey

1 loaf French Bread

8 oz. Cream Cheese

10 Eggs

2 cups Eggnog

¼ teaspoon Nutmeg

1 Tablespoon Cinnamon

Slice and cube bread into 1-inch cubes.

Layer half into greased 9” x 13” pan.

Cube cream cheese into small pieces and scatter across bread in pan.

Cover with remaining bread cubes.

Mix eggs, eggnog, cinnamon & nutmeg.

Pour over bread mixture, making sure that bread is completely covered.

Cover with plastic wrap and refrigerate overnight.

In the morning, bake uncovered at 350° for 40-45 minutes or until cake tester inserted into center comes out clean.

Serve with maple syrup.

Serves 8.

Dorito Chicken Casserole

contributed by Kelley Hutchinson

2 cups shredded cooked chicken *

2 cups shredded cheese (mexican blend preferred)

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Rotel tomatoes with chilies, drained

1/2 packet taco seasoning 1 bag doritos Nacho cheese flavors chips, crushed & divided into thirds **

preheat to 350 degrees – in a large bowl combine chicken, 1.5 cups cheese, soup, sour cream, milk, rotel tomatoes and seasoning (reserve the other 1/2 cup cheese to sprinkle on top) –

in a 9×13 baking dish, layer the chicken & doritos: 1/3 of doritos, 1/2 chicken mix, 1/3 doritos, 1/2 chicken mix, 1/3 doritos –

top with the remaining 1/2 cup of cheese & cover with foil – bake @ 350 for 25min

uncover & bake 5-10min more

KELLEY’S NOTES:
* next time I will add an additional 1/2 cup chicken ** next time I will only use about 1/2 bag of doritos

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