#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3784 - Ham and Cheese Rolls

(by Shirley McNevich)

2 1/2 cups Bisquick
3/4 cup milk
2/3 cup mayo
2 TBSP Dijon mustard
2 TBSP honey
6 slices deli ham
1 cup shredded sharp cheddar cheese
a little melted butter

In a bowl add Bisquick and milk--stir until dough forms. Flour your counter, place the dough in the center, and flour the top of the dough--roll with a rolling pin to make a large rectangle (1/4" thick). In a bowl add mayo, mustard and honey--stir well. Use a pastry brush to cover the top of the dough with the mayo mixture. Place the ham slices all over the top (overlapping where necessary). Sprinkle the shreded sharp cheddar cheese evenly over the ham. Start on the long side of the dough and roll the whole thing into a tight log. Use a sharp knife to cut the roll into 8 equal pieces. Place the rolls on to a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Brush a little melted butter over them when you take them out of the oven. Serve hot.

#3780 - Spring Onion Potato Cassrole

(by Shirley McNevich)

3lbs. red potatoes (washed, peeled and cut into 1" chunks)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
8oz. shredded sharp cheddar cheese
8 slices bacon (fried and crumbled)
thinly sliced green onions

Place the potato chunks in a pot and cover them with salted water--bring to a boil over medium heat, then cook 20 minutes or until tender. Drain the potatoes. In a large bowl add drained potatoes, evaporated milk, sour cream, salt and pepper--mash with a potato masher. Add HALF of the cheese and HALF of the crumbled bacon--stir until mixed. Spread the mixture into a greased 3 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot. Remove from oven--sprinkle spring onions, remaining bacon and remaining cheese over the top. Return to oven and bake until cheese is melted.

#3779 - Deluxe Mashed Potatoes

(by Shirley McNevich)

2lbs. red potatoes (washed, peeled and cut into 2" or so pieces)
3 cups chopped broccoli florets
2 TBSP butter
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
1 1/2 cups shredded sharp cheddar cheese
1/2 cup Breakstone's sour cream
milk
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan add potato pieces--cover them with water. Over medium heat bring the water to a boil, then cook the potatoes for 10 minutes. Add the chopped broccoli pieces to the potatoes and continue to cook another 8-10 minutes or until potatoes and broccoli are tender. Remove from heat, then drain and set aside. In a skillet over medium heat add butter--melt. Add chopped red bell peppers--cook/stir for 3 minutes. Add chopped garlic--cook/stir 1-2 minutes longer. Remove from heat. In a large bowl add drained potatoes/broccoli, red bell peppers/garlic, shredded cheddar cheese, sour cream, salt and pepper--mash with a potato masher. Add milk a little at a time, stirring in between, until mashed potatoes are the consistency you desire.

#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3652 - Hot Monterey Jack Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 green onions (finely chopped)
8-12 Ritz crackers (crushed)
8 slices of bacon (fried, dried on paper towels and crumbled)

In a bowl add mayo, softened cream cheese, shredded sharp cheddar cheese, shredded Monterey Jack cheese and finely chopped green onions--mix well. Spread the mixture into a greased glass pie plate. Sprinkle the crushed Ritz crackers evenly over the top. Bake at 350 degrees 15-20 minutes or until hot and bubbling. Spread the crumbled bacon evenly over the top. Serve with good quality crackers.

#3626 - Zucchini Chowder

(by Shirley McNevich)

4-8 slices cooked bacon (crumbled)
3/4 cup chopped green onions
1/4 cup chopped celery
1lb. zucchini (peeled and chopped)
1lb. frozen corn kernels (thawed and drained)
2 1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded sharp cheddar cheese
other seasonings to your taste

Cook the bacon in a Dutch oven but save 2 tsp. of the bacon drippings. Crumble the bacon. To the 2 tsp. bacon drippings in the Dutch oven add chopped onions, celery and zucchini--cook/stir over medium low heat until vegetables are tender. Reserve 1 cup of the drained corn. In a blender add the UNreserved corn and 1 cup of milk--blend well. Add remaining 1 1/4 cups milk, the salt and the pepper to the blender mixture--blend well. Pour the blender mixture into the soup--stir well. Add the crumbled bacon, reserved corn and shredded cheese to the soup--cook/stir until soup is hot. Taste--add more seasonings to your taste. If broth is too thin, add a ladle of broth to a bowl and whisk in a tsp. cornstarch, then add it to the soup and stir well. Repeat if necessary.

#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

#3615 - Bacon and Pea Salad

(by Shirley McNevich)

1lb. bacon (fried and crumbled)
2lbs. frozen peas (thawed and well drained)
3/4 cup grated/shredded sharp cheddar cheese
1/2 of a small red onion (chopped)
1/2 cup mayo
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. paprika
cherry tomatoes (quartered)

In a large glass bowl add thawed peas, shredded cheese and chopped onions--toss to coat. Add mayo, crumbled bacon, salt, pepper and paprika--toss to coat. Taste--add/adjust spices as necessary, then toss again. Cover and refrigerate until very cold. When ready to serve, add quartered cherry tomatoes and toss well. Optional: add some of your favorite shaped pasta (cooked and well drained).

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#3547 - Sausage Potato Casserole

(by Shirley McNevich)

1lb. Idaho potatoes
3/4 cup chopped onions
4 TBSP butter
4 TBSP flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
8oz. + 1/2 cup shredded sharp cheddar cheese
1lb. smoked sausage (casings removed, sausage crumbled)
paprika for sprinkling

Peel the potatoes. Cook the potatoes in salted water over medium heat until tender--drain them and cool completely. Cut the cooled potatoes into bite sized pieces. In a skillet over medium heat add crumbled sausage pieces and chopped onions--cook/stir until sausage is browned. In a greased 2qt. casserole dish make alternating layers of potatoes and sausage/onions. In a skillet add butter, flour, milk, salt, pepper and 8oz. shredded sharp cheddar cheese--cook/stir over medium low heat until melted and smooth. Carefully pour the cheese sauce mixture over the casserole mixture. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top. Sprinkle paprika over the cheese (to your taste). Bake at 350 degrees for 35-45 minutes or until heated through.

#3530 - Bacon Tots

(by Shirley McNevich)

2 cups frozen tater tots (thawed to room temperature)
shredded sharp cheddar cheese
raw applewood bacon slices
toothpicks

After thawing the tater tots, place them on paper towels to drain off any moisture. Line a cookie sheet with parchment paper OR no stick foil (if you don't do this, you will have an awful mess). Cut a bacon slice into four equal sized pieces. Place one bacon piece on the cookie sheet. Place one tater tot in the center of the bacon. Sprinkle some shredded sharp cheddar cheese over the top of the tater tot. Fold up the two sides of the bacon toward the top of the tater tot. Use a toothpick to go through the bacon and the tater tot. Repeat with as many as you wish. Bake at 400 degrees for 10 minutes, remove from oven, use the toothpicks to knock each one over sideways so the bottom of the bacon is exposed. Return to oven and bake 10-15 minutes longer or until bacon is done to your liking.

#3522 - Sour Cream Horseradish Dip

(by Shirley McNevich)

1 1/2 cups shredded sharp cheddar cheese
1 cup Breakstone's sour cream
1/4 cup crumbled cooked bacon
2 TBSP horseradish sauce (more if you like it with more "bite")
2 TBSP chopped fresh chives
good quality crackers

In a bowl add shredded sharp cheddar cheese, sour cream, bacon and horseradish sauce--beat with a whisk until well blended. Taste--add more horseradish sauce if you wish--beat well. Spread the mixture into a serving bowl--add chopped chives--stir to mix. Refrigerate until cold. Serve with good quality crackers.

#3386 - Sausage Egg Casserole

(by Shirley McNevich)

6 slices white bread
1lb. ground pork sausage (if using link sausage, remove the casings)
6-8 slices cooked bacon (crumbled)
8oz. shredded sharp cheddar cheese
8 eggs
2 cups milk
1 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt

In a skillet over medium heat add the ground pork sausage--cook/stir until meat is well browned. Drain off the grease from the sausage, then spread the sausage on to paper towels to soak up any remaining grease. Cut the crusts off of the bread and discard the crusts. Cut remaining bread pieces in half. Spray a 9 x 13 glass baking dish with Pam, then arrange the bread slices to cover the whole bottom of the dish (cutting bread where necessary). Spread the drained sausage evenly over the bread pieces. Sprinkle the cheese over the sausage. In a bowl add eggs, milk, mustard, salt, seasoned salt, and pepper--beat. Pour the egg mixture evenly over the cheese. Sprinkle the crumbled bacon all over the top. Bake at 400 degrees for 40-45 minutes. Let the casserole stand for a few minutes after removing from the oven before cutting and serving.

#3381 - Crunchy Bacon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups shredded sharp cheddar cheese + extra for sprinkling
6-8 slices bacon
1/2 cup chopped green onions (less if you wish)
1 loaf of sourdough bread (broken into small pieces)

Cook bacon until crispy, drain the bacon on paper towels, then crumble the bacon. In a bowl add cream cheese--beat with a spoon. Add sour cream--stir to mix. Add shredded cheese, crumbled bacon and chopped green onions--stir to mix. Scoop mixture into a small baking dish. Bake at 400 degrees for 15 minutes, remove from oven, sprinkle more shredded cheese over the top, return to oven and bake 10-15 minutes longer or until bubbling hot. Serve with sourdough bread pieces.

#3372 - Hot Sausage Dip

(by Shirley McNevich)

1lb. hot sausage
1 - 10oz. can diced tomatoes with green chiles
1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup shredded sharp cheddar cheese
tortilla chips OR crackers

If hot sausage is in casings, remove the casings and crumble the sausage. In a skillet over medium heat add the crumbled sausage--cook/stir over medium heat until sausage is browned, then drain off the grease. Drain the can of diced tomatoes/green chiles but reserve 1/4 cup of the liquid. In a bowl add drained sausage pieces, diced tomatoes/green chiles, the 1/4 cup reserved juice and the softened cream cheese--stir until well mixed. Spread the mixture into a small baking dish. Sprinkle the shredded cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes or until bubbling hot. Serve with tortilla chips or good quality crackers.

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.

#2911 - Upsidedown Beef Pie

(by Shirley McNevich)

1 lb. ground chuck
1/2 cup chopped celery
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped green bell peppers
1 - 10.75oz. can Campbell's tomato soup1 1/2 cups Bisquick
1/2 cup milk
shredded sharp cheddar cheese

In a cast iron skillet add a little water, ground chuck, salt, pepper, chopped celery, chopped onions and chopped green bell peppers--cook/stir until meat is browned and vegetables are tender. Add tomato soup--stir until mixed. Remove skillet from heat. In a bowl add Bisquick and milk--stir until mixed. Pat the dough into a circle about the size of the skillet. Place the dough over the top of the mixture in the skillet. Place the skillet in the oven and bake at 450 degrees for 15 minutes. As soon as you remove it from the oven, place a platter over the skillet and flip the mixture from the skillet upsidedown on to the platter. Sprinkle shredded cheese over the top of the hot mixture so it melts.