#3815 - Puff Pastry Cheese Puffs

(by Shirley McNevich)

2 sheets of puff pastry dough (thawed according to box directions)
1 egg
1 TBSP water
grated or shredded cheese (your choice of flavor)

In a bowl add the egg and water--beat with a whisk and set aside. Use any shape cookie cutter to cut out shapes from both pieces of puff pastry dough and place them on parchment paper covered cookie sheets (if you don't have parchment paper, you can spray Pam on the cookie sheets). Use a pastry brush to brush the egg mixture evenly over each dough shape. Sprinkle the cheese evenly over each dough shape. Bake at 350 degrees 9-10 minutes or until pastry is puffed and cheese is melted to golden brown. Serve warm.

#3773 - Bacon Cheeseburger Dip

(by Shirley McNevich)

1/2lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
8 bacon strips (cut into 1" chunks)
1/2 of a large onion (chopped)
4oz. softened Philadelphia cream cheese
1 TBSP Worcestershire sauce
2 TBSP Heinz ketchup
1/2 cup Breakstone's sour cream
1/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a skillet over medium heat add the ground chuck, salt and pepper--cook until beef is browned, then drain the beef and set aside. Fry the bacon in a skillet. When bacon is done, remove the bacon but leave the drippings in the skillet. To the bacon drippings add the chopped onions--cook/stir until tender, then drain off the grease. In a large bowl add cream cheese, Worcestershire sauce, mayo, sour cream and ketchup--stir well. Add drained beef, bacon pieces, onions and both cheeses--stir to mix. Spread the mixture in a glass pie plate. Bake at 350 degrees 20-25 minutes or until hot. Serve with good quality chips or crackers.

#3762 - Bacon Pasta Salad

(by Shirley McNevich)

12oz. three color rotini pasta
10 slices bacon (fried and crumbled)
1 cup mayo
3 TBSP Hidden Valley Ranch dressing powder (dry)
1/4 tsp. garlic powder
fresh ground black pepper (to your taste; optional)
1 large tomato (chopped)
1 - 4.25oz. can sliced black olives (well drained)
1 cup shredded cheese (your choice of type)

In a pot of salted boiling water, cook the pasta according to bag directions, then drain but do NOT rinse. Let the pasta cool to room temperature. In a bowl add mayo, ranch dressing powder, garlic powder and pepper--stir well. In a large bowl add drained pasta, crumbled bacon, drained black olives and shredded cheese--toss to mix. Add the mayo mixture to the pasta mixture--toss to mix. Add more mayo as necessary and toss again until salad has the consistency you like. Cover and refrigerate until cold. When ready to serve, drain any liquid off of the chopped tomatoes and add them to the pasta salad--stir to mix.

#3722 - Amish Scrambled Eggs

(by Shirley McNevich)

4 TBSP flour
6 eggs
1/2 tsp. salt
fresh ground black pepper (optional)
1/3 cup milk
1 1/2 TBSP butter
shredded cheese (optional)
cooked/crumbled bacon (optional)


In a bowl add the flour and milk--mix well until there are no lumps. In a separate bowl add eggs--beat. Pour eggs into the milk mixture and add the salt--mix well. In a skillet over medium heat add the butter--melt. Pour the egg mixture into the skillet--cook while shredding the mixture with a fork until eggs are done. Place on plates and top with fresh ground black pepper, shredded cheese and crumbled bacon.

#3631 - Easy Pot Pie

(by Shirley McNevich)

3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)

In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.

#3616 - Stuffed Zucchini

(by Shirley McNevich)

4 - 8" zucchini
1lb. Italian sausage
1 TBSP olive oil
1 onion (chopped)
salt
pepper
1/2 cup 4C Italian breadcrumbs
1 cup shredded 6 cheese blend cheese
1 beaten egg

Wash each zucchini but do NOT peel. Slice each zucchini in half lengthwise. Scoop out most of the pulp from the zucchini halves, leaving about 1/4" pulp still in the zucchinis. Chop the scooped out zucchini pulp--set aside. In a pot of boiling salted water add the zucchini shells--cook/stir 3-4 minutes or until tender but still crisp. Drain the zucchini shells on paper towels (upside down). Remove the sausage casings and crumble the sausage in a skillet--cook/stir over medium heat until sausage is browned. Remove the sausage to a plate but leave the drippings in the skillet. To the drippings still in the skillet add 1 TBSP olive oil and chopped onions--cook/stir over medium heat until onions are soft. Add the chopped zucchini pulp--cook/stir until tender. Add drained sausage--cook/stir until hot. Remove from heat. Place the drained zucchini shells into a greased 9 x 13 cake pan. Sprinkle the zucchini shell insides with salt and pepper. Dump the sausage mixture into a bowl--add the breadcrumbs, 1/2 cup of the shredded cheese and the beaten egg--mix. Evenly stuff all of the zucchini shells with the sausage mixture. Sprinkle the other 1/2 cup shredded cheese evenly over the top of all the stuffed zucchinis. Bake at 350 degrees 20-25 minutes or until cheese is browned and zucchinis are hot.

#3611 - Mac Dog Casserole

(by Shirley McNevich)

8oz. elbow macaroni (cooked and drained according to box directions)
1/2 lb. good quality hot dogs (cut into coin shaped pieces)
2 1/4 cups shredded Velveeta cheese OR your favorite type of shredded cheese
5 TBSP butter
1 onion (finely chopped)
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper

In a bowl add drained macaroni, hot dog pieces and 2 cups of the shredded cheese--toss to mix. In a saucepan over medium heat add butter and onions--cook/stir until onions are tender. While whisking, slowly add flour. Remove from heat--add milk slowly while whisking. Once all milk is in the mixture return it to the heat--add salt and pepper. Keep whisking until mixture just starts to boil. Remove from heat--pour the hot milk mixture over the macaroni mixture--stir carefully to coat. Pour the whole mixture into a greased casserole dish. Sprinkle the other 1/2 cup shredded cheese over the top. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browned.

#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#3363 - Cheesy Spinach Dip

(by Shirley McNevich)

1 - 10oz. box frozen chopped spinach (more if you wish)
2 - 8oz. Breakstone's sour cream (16oz. total)
1 cup mayo
1 envelope Knorr vegetable recipe mix
2-3 green onions (chopped)
shredded cheese of your choice
1 loaf sour dough bread

Cook spinach according to box directions, then drain the spinach. After draining the spinach in a sieve, use your fingers to press down hard on the spinach to get it as dry as you can. In a large bowl add drained spinach, sour cream, mayo, vegetable recipe mix, chopped onions and shredded cheese (your choice of amount of shredded cheese)--stir until mixed. Scoop mixture into a serving bowl, then refrigerate until cold. When ready to serve, cut sour dough bread into small pieces and serve the bread pieces with the dip.

#3287 - Spam and Eggs

(by Shirley McNevich)

1 - 12oz. can of Spam (sliced, then cut into bite sized pieces)
6 beaten eggs
shredded cheese (your choice of type)

Grease a large skillet and turn heat to medium. Add the beaten eggs, then sprinkle the Spam pieces evenly over the eggs. While continuing to cook, use a fork to mix the egg mixture all around until the eggs are almost done. Sprinkle shredded cheese all over the top and cook/mix with the fork until cheese is melted. You can top with some black pepper, but do NOT add salt as the Spam is already very salty.

#3254 - Easy Beef Burritos

(by Shirley McNevich)

1lb. ground beef
1 onion (chopped)
1 cup water
1 envelope burrito seasoning
flour tortillas
your choice of toppings (shredded cheese, chopped tomatoes, shredded lettuce, corn chips, etc.)

In a skillet over medium heat add the ground beef and chopped onions--cook/stir until meat is browned, then drain off the fat and discard the fat. Add the water and the burrito seasoning--cook/stir until mixture starts to boil. Once boiling, turn heat back to simmer and simmer until the liquid is gone (7-10 minutes). Spoon beef mixture into tortillas, add your toppings, then fold the bottom of the tortillas and roll up the sides.

#3190 - Omelette Muffins

(by Shirley McNevich)

1/2 pound loose sausage (your choice of flavor)
12 eggs
1/2 cup chopped onions
1/4 cup chopped red bell peppers OR green bell peppers
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheese (your choice of flavor)

In a cast iron skillet cook/brown loose sausage, then drain off all the grease. Break all of the eggs into a large glass bowl--beat with a whisk. Add chopped onions, chopped peppers, salt, pepper and garlic powder--beat with a whisk. Add drained sausage and shredded cheese--stir with a wooden spoon until mixed. Grease the cups of a muffin tin. Use a ladle to spoon the egg mixture into the cups of muffin tins (stir egg mixture in between filling each cup so that the sausage stays mixed and doesn't all float to the bottom). Repeat until all egg mixture is evenly distributed in all of the greased muffin cups. Bake at 350 degrees for 23-25 minutes--test with a knife for doneness.

#3189 - Bacon and Egg Muffins

(by Shirley McNevich)

12 slices of bread
12 eggs
12 slices of bacon
salt and pepper to your taste
shredded cheese (your choice of type)

In a skillet fry the bacon so it's about halfway cooked (still flexible--NOT crispy). Place bacon slices on paper towels to soak up extra grease. Use butter to grease 12 muffin cups on a muffin tin. Use the palm of your hand to flatten each piece of bread. Press one flattened piece of bread into one muffin cup so that it covers the bottom and sides of the muffin cup. There will be some leftover bread sticking out of the top--slice it off with a sharp knife. Repeat with all muffin cups. Place the bread-lined muffin cups in the oven and bake at 350 degrees for 5 minutes. Remove from oven--shape one piece of bacon in a circle and place it in a muffin cup so it is flat against the edge all the way around the muffin cup. Repeat with all bacon and muffin cups. Crack one egg into the bacon circle in each muffin cup, carefully removing any shell pieces that get into the muffin cup. Sprinkle shredded cheese over the top of each egg (just a little--not too much). Bake at 350 degrees for 10 minutes (for runny yolks) or 15-17 minutes (for solid yolks). Add salt and pepper to your taste.

#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.

#3154 - Bacon Dogs

(by Shirley McNevich)

6 slices raw bacon
6 beef bun length hot dogs (thawed)
6 hot dog buns
1/2 onion (chopped--more if you wish)
shredded cheese (your choice of type)
your favorite barbeque sauce

Start with one piece of raw bacon and one hot dog. Starting at one end, wrap the bacon in a spiral around the hot dog. Repeat with all bacon and all hot dogs. Place them on a medium low heated grill, turning carefuly only as needed, until bacon is crispy and hot dogs are heated through. Place them on the hot dog buns, and top with chopped onions, shredded cheese and barbeque sauce.

#3153 - Tomato Egg Muffins

(by Shirley McNevich)

4 hard boiled eggs
1/3 cup shredded cheese (your choice of type)
1/4 cup to 1/2 cup sliced green onions
1/2 cup mayo
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. pepper
4 English muffins (sliced)
8 tomato slices

Peel hard boiled eggs and chop the eggs. In a bowl add chopped eggs, shredded cheese, sliced green onions, mayo, Worcestershire sauce, garlic salt and pepper--stir well to mix. Cover the bowl and refrigerate overnight. The next day toast the 8 English muffin halves, place one sliced tomato on each muffin half and spread the egg mixture evenly over all of the tomatoes. Place them on a cookie sheet, turn oven to broil, place cookie sheet under the broiler and broil for 4-6 minutes or until bubbling hot. Serve hot.

#3131 - Really Creamy Potatoes

(by Shirley McNevich)

3 lbs. potatoes (washed, peeled and sliced very thin)
3 garlic cloves (minced)
1 tsp. salt
fresh ground black pepper
nutmeg
1 cup heavy cream
2 cups shredded cheese (your choice of type)

In a large pot add potato slices, salt and minced garlic--cover everything with water. Bring to a boil over medium heat, then reduce heat to simmer and cook potatoes until tender. Remove from heat. Grease a 9 x 13 glass baking dish. Use a slotted spoon to drain and transfer half of the sliced potatoes to the bottom of the baking dish. Carefully pour 1/2 cup heavy cream over the potatoes in the dish. Sprinkle nutmeg and ground black pepper over the potatoes in the dish. Sprinkle 1 cup of the shredded cheese evenly over the potatoes. Use a slotted spoon to drain and transfer the rest of the potatoes on top of the cheese. Sprinkle nutmeg and ground black pepper over the potatoes. Pour 1/2 cup of cream over the potatoes. Sprinkle 1 cup of shredded cheese over the top. Bake at 350 degrees for 50-60 minutes or until top forms a brown, crispy crust. Remove from oven and let it stand for about 10 minutes before serving.

#3080 - Hash Browns and Onions

(by Shirley McNevich)

2-4 red potatoes (washed, peeled and shredded)
1/2 cup chopped onions
olive oil
salt and pepper to taste
shredded cheese (optional--your choice of type)

Shred the potatoes into a bowl. Take a paper towel and place a handful of the shredded potatoes into the paper towel. Close the paper towel and squeeze to get as much moisture out of the potatoes as possible (you may want to do this again with another paper towel). Dump the dry shredded potatoes into a separate bowl. Repeat with all of the shredded potatoes--get them as dry as you can. In a skillet at some olive oil and the chopped onions over medium heat--cook/stir until onions are tender. Dump the onions into the dry shredded potatoes--use your hands to mix them together. Place some olive oil into a skillet and turn heat to medium--when pan is hot, sprinkle a handful of the potato/onion mixture into the pan and press it flat using a spatula (to about the size of a small plate) . When bottom side is well browned, use a spatula to flip it and brown the other side. Remove it from the pan and repeat with remaining potatoes/onions. Sprinkle them with salt and pepper (and also shredded cheese if you wish).

#3059 - Vegetable Casserole

(by Shirley McNevich)

8oz. shredded cheese (your choice of type)
1/2 cup butter
1 cup crushed Ritz crackers
1 - 16oz. bag frozen mixed vegetables (thawed and drained)

Place drained vegetables in a greased casserole dish. In a saucepan add 1/4 cup of the butter--cook/stir over low heat until melted. Add the shredded cheese--cook/stir until mixture is melted and smooth. Pour the melted cheese mixture over the vegetables--stir to mix. Melt the other 1/4 cup of butter and add it to the cracker crumbs--stir. Spread the cracker mixture over the top of the vegetables. Bake at 350 degrees for 20-30 minutes or until hot.

#3042 - Hamburger Pie

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1 beaten egg
1 cup milk
1 - 16oz. can cut green beans (drained)
3 red potatoes (peeled, cooked with 1/2 tsp. salt and mashed with 1 TBSP butter and a little milk)
1/2 cup shredded cheese (your choice of flavor)

In a skillet add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until browned, then drain off the fat. In a bowl add tomato soup, beaten egg and milk--stir until mixed. Add the soup mixture to the beef mixture--stir until mixed. Put the meat mixture into a greased 2qt. casserole dish. Add the drained green beans on top of the meat mixture. Spread the mashed potatoes over the green beans. Bake at 350 degrees for 30 minutes, remove from oven, add the shredded cheese to the top and bake until cheese melts and whole mixture is hot.