{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.

{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.

{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.

{Peanut Butter Cheesecake Brownie Babies}

1 pkg. 19 to 21 oz. brownie mix
1 pkg. 8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1 1/2 cups thawed cool whip or your favorite whipped topping
20 maraschino cherries

Heat over to 350 degrees. Prepare brownie batter as directed on package. Spoon into 20 paper-lines muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with a mixer until blended. Spoon 1 round tablespoon into center of batter in each cup, pressing lightly into batter. Bake for 30 minutes or until centers are set. Cool. Serve with whipped topping & a cherry on top. YUM!

{Skillet Potatoes w/ Bacon & Cheddar}

Here's what you need:

4 slices bacon cute into 1/2" pieces
1 onion, chopped
2 lbs. Yukon gold potatoes (about 6), thinly sliced
1 Cup Shredded Cheddar Cheese
6 Tbsp Sour Cream

Cook bacon in a large nonstick skillet on medium heat until crisp. Remove bacon, but reserve 3 Tbsp. of bacon drippings. Drain bacon on a paper towel. Add onions to skillet and cook for 5 minutes. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 minutes or until potatoes are tender, stirring occasionally. Top with cheese and bacon, cook covered 1 to 2 minutes. Serve with sour cream.

{Creamy Parmesan Mashed Potatoes}

I met Mindi a few years ago when she lived in my neighborhood. I always thought she was a very nice person, but never had a chance to get to know her well until about two and a half years ago when I joined her Bunko group. She is a wonderful person and I have loved getting to know her. One of the many wonderful things that I have learned about Mindi is that she is an absolutely fabulous cook! One of the best of the best. I am so thrilled that she is joining me in sharing her recipes with all of you. Thanks Mindi!

Here's what you need:

2 lbs. red potatoes (about 8), cut into 1/2" chunks.
1 Cup chicken broth
4 oz. Neufchatel Cheese
1/2 Cup Light Sour Cream
3 Tbsp. Grated Parmesan Cheese

In a saucepan place potatoes and chicken broth. Bring to a boil on high heat; simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover; stir potatoes. Simmer, uncovered for 5 to 6 more minutes or until potatoes are tender and most of the broth is absorbed.

Add Neufchatel cheese. reduce heat to low. Mash potatoes slightly until cheese is melted. Add sour cream and Parmesan cheese; mash until potatoes are smooth and heated through.