{Easy Mini Meat Loaves}

Tube of refrigerated biscuits
1 egg beaten
1 1/2 lbs ground beef
1/4 cup quick cooking oats, uncooked
1 cup Ketchup
shredded cheddar cheese
1/2 cup onion, chopped

Mix well beef, ketchup, onion, egg and oats together. Cut uncooked biscuits in 1/2. Press across the bottom and up the sides of grease muffin tins. Roll beef mixture into little balls and set in middle of biscuit cup. Top with a little ketchup and cheese. Bake at 350 degrees for about 35 min.

For dinner group I doubled the meat mixture and used 3 tubes of biscuits.

These were all pretty good recipes, so hopefully everyone will enjoy.

{Marinade for Turkey or Chicken}

2 cups 7-up
1 cup vegetable oil
1 cup Soy sauce
1T horseradish
1t garlic salt

Mix well (it will foam). Add your chicken or turkey. Marinade anywhere from 2 hrs to overnight (it's better overnight). I like turkey the best, but it's hard to find.

{Pulled Pork}

Pulled Pork
3 to 4 lb boneless pork roast (I did 8 or 9lbs)
2 liter bottle Diet Coke
2 Bottles Honey BBQ Sauce or whatever you prefer

Cook together in slow cooker on low for 12 to 14 hours or high for 8 hrs. Discard fat and cooking liquids. Shred roast and add Honey BBQ sauce to taste (2 bottles). or use any BBQ sauce you have on hand. Cook in slow cooker until heated through. Serve on buns.

{German Pancakes}

1/4 Cup Butter
6 Eggs
1 Cup Milk
1 Cup Flour
1 tsp. Salt

Pre-heat oven to 450°. Melt butter and pour into a 9 X 13 baking dish. Mix together remaining ingredients and pour into the buttered 9 X 13. Bake for 15-20 minutes or until the edges are golden brown. Serve with powdered sugar and buttermilk syrup. YUM!

Sesame Chicken Pasta Salad

1 (12 ounce) package radiatore pasta
1/4 cup sesame seeds
1/4 cup salad oil
3/4 cup soy sauce
1/2 cup white wine vinegar
3 1/2 tablespoons sugar
2 cups cubed, cooked chicken
1/2 cup chopped fresh parsley (i left this out)
1/2 cup coarsely chopped green onion
4 cups torn fresh spinach leaves (i left this out)

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

{Southwestern Eggrolls with Cilantro Cream Sauce}

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half (thawed and diced)
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers (I omitted this)
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper (I omitted)
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas (I used the fresh 10 inch ones from Sams Club)
1 quart oil for deep frying (I baked)
DIRECTIONS
Pour 1 tablespoon vegetable oil in a medium saucepan over medium heat, cook chicken approximately 5 minutes or until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
(If you use the fresh ones, don’t do step 4- Just put a large spoonful of the mixture in the middle and fold all four sides.)
Bake with fold side down at 425 degrees for about 15 minutes or until golden brown and crispy)


Cilantro Cream Sauce
Original recipe yield: 2 cups
INGREDIENTS
1 (8 ounce) package cream cheese, softened at room temp.
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa (I used green chile sauce)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
DIRECTIONS- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

{Chicken Salad}

This recipe is good for big or small groups

Chicken Breast or tenders, Cooked. I like to season it with a little of the lemon pepper and cook it in the oven. I think it tastes better, but you can do it however you like. For diiner group I did like 3-4 packages of tenders.
1-2 bunches of Celery
3-4 red onions
Sliced Almonds
red grapes, sliced
Lemon Pepper -add before cooking chicken and when mixing
Season salt
Mayo

The first 3 ingredients I put in the food processor. I do the chicken,first. You add it to a large bowl or a couple of large bowls depending how much you make. Add the rest of the ingredients and mix real good. I just eye everything, but If you do 4 packages of chicken. I would divide 2 packages in each bowl and then add 5-7 celery stalks and 1 1/2-2 red onions. The rest it just depends on what you like. You want to do enough mayo so it's not dry, but you don't want to do to much so that's all you taste. Just add some then mix it until you get it just right. It's very yummy on croissants or crackers.

{Catalina Salad}

This is an oldie but goodie. Great for those hot summer days.

1 lb. cooked ground beef
2 cups grated cheese
1 15 oz. can of beans (black, kidney, or ranch style)
1 large head of lettuce torn into bit size pieces
1 can chopped olives
1/2 onion, chopped
1 bag of Fritos or Doritos
1 small bottle of Catalina salad dressing (or the dressing below)

Combine all ingredients except chips and dressing. Cover and chill. At serving time toss salad with chips and dressing.

Catalina Dressing
2tsp. salt
dash of paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Mix well.

{Pizza Twist}

Rhodes dough

pizza sauce

mozzerella cheese

Choice of toppings

1 egg

Roll dough into a large rectangular shape and spread sauce over it.

Add your favorite pizza toppings and mozzerella cheese

Cut slits in both sides and fold together. Twist slits together (hopefully you can make yours look prettier than mine) Brush egg on the top to make it shiney.

Bake at 350 until the top starts to brown.

{Mindi's Chinese Chicken Salad}

3 chicken breasts, cooked and cubed
2 oz. slivered almonds
1 bag coleslaw
2 Tbsp. chopped green onions
1 pkg. Top Raman Noodles, broken up

Mix all ingredients together and top with the following dressing just before serving.

1/2 cup oil
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 tsp. pepper
1 Seasoning packet from Raman Noodles (use chicken flavor only)

Double this recipe for a large group.

{Chicken Casserole}

Mix and place in a 13x9 baking dish:

1 1/2 cup uncooked long grain rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup water

Place boneless, skinless chicken breast on top, salt and pepper chicken. Sprinkle cheese over top and cover with foil. Bake at 350 degrees for two hours.

{Kahula Pork}

3-4 lb. boneless pork roast
Rub 3 Tbsp. salt into roast

Then mix:
1 tsp. garlic powder
1/4 cup soy sauce
1 tsp. Worcestershire sauce
Rub this into the roast.

Place in crock pot and add 1/2 cup water. Cook on low for 6-8 hours. Shred roast, pour reserved juices over it and serve with white rice.

{Easy Stoganoff}

1 lb. Hamburger
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
2 Cups Sour Cream
Salt and Pepper to taste.
Rice, Noodles or Baked Potatoes

Brown hamburger and drain. Add soups, salt, pepper and sour cream. Heat until bubbly. Serve over your choice of rice, noodles or baked potatoes.

{Mindi's Chicken Roll Ups}

1 8 oz. pkg cream cheese
1 4 oz. can of mushrooms
2 cups cooked chopped chicken
2 pkg. uncooked crescent rolls.
1-2 Cup bread crumbs

Mix first three ingredients. Wrap in cresent rolls. Dip rolls in butter, then roll in bread crumbs. Place on a cooking sheet and bake at 350 degrees for 20-25 minutes. Make gravy out of cream of chicken soup and 1/2 can of milk.

{Traditional Meatloaf}

1 1/2 lbs. hamburger
1 cup oatmeal
2 eggs
1 cup tomato sauce
4 Tbsp. minced onion
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. ketchup
1 Tbsp. prepared mustard

Mix all ingredients. Roll into a long ball and press into loaf pan. Bake at 350 degrees for 1 hour. Top with ketchup for last 10 minutes of cooking.

{Shredded Beef Sandwiches}

1 boneless sirloin tip roast
1 large onion, chopped
1 cup ketchup
1 can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
3 Tbsp. chili powder
2 Tbsp. lemon juice
2 Tbsp. molasses
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. ground mustard

Place roast in large slow cooker or crock pot. Combine all ingredients and pour over roast. Cook on low for 8-9 hours. Skim off any fat. Shred the beef. Serve on fresh homemade buns.

{Weeknight Lasagna Toss}

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 26oz jar spaghetti sauce
1 2/3 cups water
1/4 cup Zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded low-moisture part-skim mozzarella cheese

Brown meat in a large saucepan; drain. Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a biol. Add noodles; stir. Cover. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

{Chicken with 20 Cloves of Garlic}

4 small boneless chicken breast halves (1 lb.)
20 cloves of garlic, peeled
3/4 cup chicken broth
1/4 cup Caesar Dressing
1/4 cup grated Parmesan cheese

Heat a large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 minutes turning chicken after 2 minutes. Stir in broth and dressing; cover with a lid. Cook chicken 4 minutes on each side until done. Sprinkle with Parmesan. Remove from heat and let stand, covered for 1 minute.

{Corn-Hamburger Casserole}

My mom made this all the time while I was growing up, but over the years since I left my parents home I just didn't make it. After all my mom made it and I could always go home for some home cooking, right. Well, my husband really likes this recipe and even my kids love it, so I thought I should post it for all of you. It's quick, easy and yummy. What more could a busy mom ask for.

What you need:

1/2 bag of crinkly egg noodles
1 lb. hamburger
1 chopped onion
1 can of corn
2 cans of tomato soup
grated cheese

Cook noodles according to package instructions. Brown hamburger with onion. Season with salt, pepper and garlic powder to taste. Once hamburger is completely cooked stir in corn and tomato soup. Grease a 9x13 baking dish and layer ingredients in the following order: noodles, hamburger mixture, and enough cheese to cover the top of the casserole. Cover the dish with tinfoil and bake on 350 for 30 minutes. If you chill the casserole before baking, cook for 45 minutes to 1 hour.

{Mexican Lasagna}

Quick, easy, and good. Need I say more? This twist on lasagna is a fun meal that your kids will love.

Here's what you need:

1 Pound Ground Beef
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Onion
2/3 Cup Water
1 Envelope of Taco Seasoning
1 15 oz. Can of Black Beans, Drained & Rinsed
1 14.5 oz. Can of Mexican Style Diced Tomatoes
6 Flour Tortillas (8 inch)
1 16 oz. Can of Refried Beans
3 Cups Shredded Mexican Blend Cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is browned, then drain. Add water, taco seasonnig and bring to a boil. Add black beans and tomatoes, reduce heat and simmer for 10 minutes.

Spray a 13"x9" baking dish with cooking spray and place two flour tortillas in the bottom. Spread with 1/2 can of refried beans. (For easier spreading heat the refried beans a little.) Add 1/2 of meat mixture and top with 1 cup cheese. Repeat order. Top with the last two flour torillas and the remaining 1 cup of cheese. Cover and bake at 350 for 25-30 minutes or until heated through and cheese is melted. Enjoy!