Friday, September 29, 2006

Parmesan Sun-Dried Tomato Pasta

Submitted by: Angela Mills

**Disclaimer: This recipe is fattening.**

2 cups heavy cream
1 cube chicken bouillon
3/4-1 cup of shredded parmesan cheese
1 tbsp. cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes, in a jar, in oil
1 (16 oz.) pkg. bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 lb. grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tbsp. chopped fresh parsley

1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Parmesan cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes, cover and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Melt butter in a dutch oven over medium heat. Saute red onion until soft and traslucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Parmesan cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

Saturday, September 23, 2006

Creamy Cheesy Ranchy Dip

Submitted by: Angela Mills on behalf of Misty Bording

1 8 oz. brick of cream cheese
2 cups of finely shredded cheddar cheese
1/2 cup mayonnaise (the real deal not salad dressing)
1/3 to 1/2 packet of ranch dressing mix (the powder)

1. Soften the cream cheese and then put in a medium bowl. Beat with beaters just to get it out of the brick form.
2. To that add in the mayo and cheese then beat again. Add some of the packet of ranch. Beat and taste (you are trying to get it salty but not too salty, so keep tasting before you add). If you need to add more ranch, do so, and beat again and then taste. Serve with the big Fritos.

Thursday, September 14, 2006

Tex Mex Shells and Cheese

Submitted by: Candy Joyce

1 lb. lean ground beef
1 pkg. (12 oz) Velveeta Shells & Cheese Dinner
1 can (14 1/2 oz) Mexican-style diced tomatoes, undrained
1 1/4 cup water
1 cup Kraft Shredded Cheddar Cheese

Brown meat,drain.
Stir in shells,tomatoes with their liquid and water. Bring to boil. Reduce heat, cover and simmer 15 minutes.
Add cheese sauce;stir until blended. Sprinkle with shredded cheese.

*Can top with shredded lettuce,chopped tomatoes, sliced olives, salsa or sour cream.

Wednesday, September 13, 2006

Crawfish Casserole

Submitted by: Destiny Perkins

1 1/2 sticks butter
1 onion
1 clove garlic
1 bunch green onion
1 pack crawfish tails
1/2 bag chopped broccoli
1 can cream of mushroom
1 jar cheese whiz (small jar or half of large jar)*
2 cups cooked rice
Italian bread crumbs
Salt and Pepper to taste
Tony's to taste

In large skillet sautee onions and garlic in 1 stick of butter. Add crawfish tails and 1/2 bag of broccoli. Heat well. Add Mushroom soup and cheese whiz. Heat well. Add rice. Season with salt, pepper, and Tony's. Transfer to casserole dish. Sprinkle with bread crumbs and drizzle 1/2 stick melted butter on top. Bake about 30 minutes at 350. Very tasty!!

*Note: Save 1/2 of cheese whiz and 1/2 bag of broccoli as a side for another meal!

Tuesday, September 12, 2006

Quick Mexican Casserole

Submitted by: Sheryl Culpepper

1 lb. cooked ground beef
1 can Spanish rice (undrained)
1 can Ranch style beans (undrained)

Add cans of rice and beans to ground beef. Heat thoroughly. Serve on flour tortillas. Add cheese, tomatoes, lettuce, sour cream, whatever you like on a soft taco.

Garlic Cheddar Chicken

Submitted by: Angela Mills

1/2 cup butter
4 cloves garlic, minced
3/4 cup italian bread crumbs
1/2 cup grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 tsp. ground black pepper
1/8 tsp. salt
1.5-2 lbs. chicken breast or tenders

1. Preheat oven to 350 degrees.
2. Melt butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, pepper and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Saturday, September 09, 2006

Garlic Parmesan Smashed Potatoes

Submitted by: Angela Mills

2 lb. red potatoes (about 5 medium), unpeeled, cut into cubes
5 cloves garlic, peeled
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1 tsp. chopped fresh parsley (optional, more for presentation)

1. Boil water and, instead of adding plain salt to season the potatoes, add garlic salt to the water.
2. Add potatoes and garlic and let boil 20 minutes or until tender. Drain, return to pot.
3. Gently smash potatoes and garlic with mayonnaise and cheese until light and fluffy.
4. Sprinkle with parsley. Serve immediately.

Wednesday, September 06, 2006

Garlic Fried Chicken

Submitted by: Angela Mills

2 tsp. garlic powder, or to taste
1 tsp. ground black pepper
1 tsp. salt
1 tsp. paprika
1/2 cup seasoned bread crumbs
1 cup all purpose flour
1/2 cup milk
1 egg
1 lb. chicken breast
Oil for frying, as much as needed

1. In a shallow dish mix together the first six ingredients. In a separate dish whisk together the milk and egg.
2. Heat the oil medium-high heat until you put a drop of water in and it sizzles. Very important...dip the chicken in the seasonings first, then in the milk mixture, then BACK in the seasonings.
3. Fry chicken in hot oil 5-8 minutes per side. Remove from the oil to drain on a paper towel and then serve.

Saturday, September 02, 2006

Seafood Casserole

Submitted by: Donna Robinson

1 pkg. (8 oz.) cream cheese
1 stick butter or margarine

1 lb. shrimp, peeled and deveined (31-40 count)
1 large onion, chopped
1 large RED bell pepper, chopped
1 ribs celery, chopped
2 Tbsp. butter

1 can cream of mushroom soup
1 can (4 oz.) mushrooms, drained
1-2 tsp. garlic salt
1 tsp. Tabasco
scant 1/2 tsp. red pepper, cayanne
2 pkgs. (8 oz. each) "flaked" imitation crab meat, cut in smaller pieces
1 cup cooked rice

3/4 cup sharp cheddar cheese, shredded
1/4 cup bread or cracker crumbs

1. Melt cream cheese and butter in a double boiler. Stir to mix well.
2. In a large skillet, saute shrimp, onion, bell pepper and celery in the two Tbsp. of butter. When shrimp are pink, add the melted cream cheese and butter stirring to mix.
3. Add soup, mushrooms, seasonings, imitation crab meat and rice. Mix well and place in greased 2 quart casserole dish, a 13x9x2 inch pan or ramekins.
4. Top with cheese and crumbs. Bake at 350 degrees for 20-30 minutes or until bubbly. If taken from the refrigerator and cold, bake 10-15 minutes longer.

Serves 8-10

Friday, September 01, 2006

Parmesan Crusted Chicken

Submitted by: Angela Mills

1/2 cup mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast
Italian seasoned dry bread crumbs

1. Combine mayonnaise and cheese. Spread on chicken, then dip chicken in bread crumbs.
2. Bake at 425 degrees for 20 minutes.