Friday, January 29, 2010

Creamy Pea Salad

2 pkgs(16 oz each) frozen peas, thawed
1/2 cup diced cheddar cheese
1/2 cup diced mozarella cheese
1 medium onion, chopped
1 cup mayonnaise
salt&pepper to taste
4 bacon strips, cooked and crumbled

In a bowl, combine the peas, cheeses, onion, mayo, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon. Serves 6-8
Broccoli-Corn Casserole

10 oz pkg frozen chopped broccoli, thawed
1 can (14 3/4 oz) cream style corn
1 egg
1 1/2 cups stuffing mix
1/2 cup butter or margarine, melted

In a bowl, combine broccoli, corn and egg. Transfer to a greased 1 qt baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered at 350 degrees for 30-35 minutes or until golden brown and bubbly. Serves 6
Fritos Chili Cheese Pie

1 lg bag fritos regular corn chips
2 cans hormel chili, no beans
8 oz grated cheddar cheese
sour cream, if desired

Place corn chips in a single layer in a 9x13 casserole dish. Pour chili into a med size microwaveable bowl, heat 2 minutes. Stir and pour over corn chips. Sprinkle cheese over chili. Bake at 350 degrees for about 30 minutes. Remove from oven and serve. Great with a dollop of sour cream!
Super Easy Chicken Pot Pie

15 oz box refrigerated pie crust, softened as directed on box.
1 can (18.6 oz) Progresso Rich & Hearty Chicken Pot Pie style soup
2 cups Frozen mixed vegetables, thawed and drained
2 Tbsp all purpose flour

Heat oven 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 in glass pie pan.
In med saucepan, Heat soup, thawed veggies and flour until warm. Spoon into pie crust-filled pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-35 minutes or until crust is golden brown after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges. I usually make 2 of these for my family of 6. Enjoy!
Tex-Mex Appetizer Tart

1 refrigerated pie crust (from 15 oz box) softened as directed on box
1 1/2 cups shredded Monterey jack cheese blend
1/2 cup roasted red bell peppers (from a jar) drained & chopped
1/2 cup mayonnaise
1 can (4.5 oz) chopped green chilies
1/4 cup fresh cilantro or parsley

Heat oven to 375 degrees. Remove pie crust from pouch; place pie crust flat on ungreased cookie sheet. If necessary, press out folds or creases.
In medium bowl, mix cheese, roasted peppers, mayonnaise and green chilies. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1 in border; flute.
Bake 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes before serving. Cut into wedges and serve warm. Great appetizer!
Cowboy Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 cups quick oats
1 tsp baking powder
1 pkg chocolate chips

Cream together shortening, sugars and eggs. Add remaining ingredients. Mix well. Bake at 350 for 10-12 minutes.
Mississippi Dirt Cake

20 ox pkg Oreos, finely crushed
2 pkgs 8 oz cream cheese, softened
2 cups powdered sugar
16 oz cool whip, thawed
4 cups milk
2 pkgs 4 oz instant chocolate pudding

Mix cream cheese, powdered sugar and cool whip together. Then mix milk and pudding. When thick, fold into cool whip mixture. Layer with oreo crumbs. Top off with the oreo crumbs
Crunchy Fudge Bars

12 oz pkg butterscotch chips
12 oz pkg semi sweet chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 Tbsp butter or margarine
2 Tbsp water

Grease 9x13 pan. Melt butterscotch chips with peanut butter over low heat until melted. Remove and add rice krispies until well coated. Press half of mixture into pan. Chill in fridge while preparing fudge. Set rest aside. Combine chocolate chips, sugar, butter and water. Stir over low heat until melted and well blended. Spread over chilled mixture. Spread remaining cereal mixture over top. Press gently. Chill. Remove from fridge 10 minutes before serving. Kids LOVE these yummy treats!!!
Chicken Cheese Casserole

4 lg chicken breasts, cooked and shredded into bite sized pieces
12 oz pkg egg noodles
8 oz shredded cheddar cheese
can cream of mushroom soup(or you can use chicken soup)
1 can cream of celery
2 cups milk
1 pkg broccoli pieces
Potato chips

Boil noodles until soft. Bone and cut chicken into small pieces. Cook together soups, milk and cheddar cheese until cheese has melted.
Cook broccoli pieces until soft. Combine all of the above ingredients together in large 9x13 in covered casserole dish. Crush potato chips over top of mixture . Bake in 350 oven for 30 minutes. Enjoy!
Brunch Casserole

8 slices bread, diced
1 lb sausage, cooked and drained
2 cups shredded cheddar cheese
1 dozen eggs
1 tsp milk
1 tsp mustard
1 can cream mushroom soup

Layer bread, sausage and cheese in 9x13 pan, lightly greased. Mix eggs with salt, milk, mustard and soup. Pour on top of bread, sausage and cheese layer. Leave in refrigerator overnight. Bake 45 minutes at 350 degrees. Let stand a few minutes. Serves 8-10. This is a good dish to serve for dinner also!
Hot Potato Salad

6-8 medium potatoes
3 Tbsp butter, melted
3/4 tsp dry mustard
1 1/2 cups milk
1 tsp salt
1/4 tsp pepper
3/4 cup mayo
1/2 lb Velveeta cheese, cubed
1/2 cup onion, chopped

Cook, cool, and cube potatoes. Mix butter, mustard, salt, pepper and milk. Boil one minute then remove from heat and add mayo and Velveeta cheese. Stir until melted. Add onion. Pour over potatoes in ovenproof casserole dish. Bake 350 degrees for 45-60 minutes.
Chinese Salad
1 head lettuce, torn into bite sized pieces
1 bunch green onions, chopped
1 can water chestnuts
1 cup chow mein noodles
1 cup cashew nuts
1/4 cup roasted sesame seeds

Toss with dressing just before serving.


1 Tbsp dried onions, 1 tsp dry mustard, 1 tsp salt, 1/2 cup sugar, 1/2 cup oil, 1/2 cup cider vinegar. Mix, pour over salad.
NOTE: The Bernardi Family goes "WILD" over this salad!!! Hope you and yours enjoy it too!
Mexican Salad
1 onion, chopped fine
4 tomatoes, chopped
1 head lettuce, chopped
4 oz grated cheddar cheese
8 oz French dressing
2 cups Doritos, crunched
1 lb ground beef
15 oz can Kidney beans, drained
1/4 tsp salt

Combine onion, tomato and lettuce in a large bowl. Toss in cheese and dressing. Add crunched chips. Brown ground beef. Add kidney beans and salt, then simmer for 10 minutes. Mix into cold salad and serve. You may serve with sour cream, salsa, and guacamole. Very tasty!
Artichoke-Chili Dip

8 oz can Artichokes, chopped (not marinated)
4 oz can diced green chilies
4 1/2 oz can chopped black olives
1 cup mayo
1 cup grated parmesan cheese
1 cup grated cheddar cheese

Mix together all ingredients except grated cheddar cheese and put in a 9 in quiche dish or pie plate. Top with grated cheddar cheese. Bake for 20 minutes at 350 degrees. Serve with tortilla chips. MMM!
Sausage Stuffed Mushrooms

1 1/2 lbs medium mushrooms
1/2 lb Italian sausage
1/2 cup shredded mozarella cheese
1/4 cup seasoned breadcrumbs( I use Italian)

Remove mushroom stems and chop. Set aside. In skillet, over med heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 Tbsp drippings from skillet. In hot drippings, over med heat, cook stems until tender (about 10 min); stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 9x13 dish. Bake for 15 minutes at 450 degrees. Garnish with parsley. So yummy to the tummy! :)
Hawaiian Chicken Wings

2 lbs wingettes or drumettes
1 c soy sauce
1/2 c brown sugar
2-3 cloves garlic, minced
1 Tbsp sesame oil
2 Tbsp sesame seeds
4 green onions, chopped

Flour chicken the night before and store in paper bag in refrigerator. Fry wings in 1 in oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds, and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.
Note: Easy to make and everyone enjoys them!
Cheeseburger Pie

1 lb lean ground beef
1/2 med onion, diced
1 garlic clove, minced
1/2 tsp pepper
1/2 cup ketchup
1 Tbsp worcestershire sauce
12 oz pkg Velveeta shells and cheese dinner
1/2 cup chopped tomatoes
1/4 cup green onions

Saute ground beef and next 3 ingredients in a 10 in ovenproof skillet over med heat 5-7 minutes. Stir until beef crumbles are no longer pink. Drain and return to skillet. Stir in ketchup and worcestershire sauce.
Prepare shells and cheese as directed. Stir into meat mixture. Bake at 350 for 15 minutes or until thoroughly heated. Sprinkle evenly with tomatoes and green onions.
Tip: If you do not own an ovenproof skillet, simply wrap the handle of your skillet with heavy duty aluminum foil. Serves 6. Enjoy!
Mini Sloppy Joes
1 (15.5 oz) can sloppy joe sauce
1 lb lean ground beef
1 (15oz) jar Tostitos medium Queso
1 (16 oz) bag Tostitos scoops

Prepare sauce with beef according to package directions. Heat queso according to package directions. Fill scoops evenly with sloppy joe mixture, and top each with 1 tsp med queso. Serve immediately. Makes 12 appetizer servings
Bacon Monkey Bread
1 Tbsp butter
1 sm onion, chopped
1 pkg Oscar Mayer ready to serve bacon
1/2 cup grated parmesan cheese
2 (12 oz) cans refrigerated buttermilk biscuits
1/4 cup melted butter

Melt 1 Tbsp butter in a small skillet over med heat. Add onion, and saute for about 4 minutes. Heat bacon according to pkg directions until crisp; crumble. Combine bacon, parmesan cheese, and onion mixture.
Cut each biscuit into fourths; dip biscuit pieces into 1/4 cup melted butter. Arrange 1/3 of the biscuit pieces in bottom of a lightly greased 10 in bundt pan. Sprinkle with half of the bacon mixture. Repeat layers once; top with remaining one-third biscuit pieces.
Bake at 350 for 30 minutes or until golden. Cool in pan for 10 minutes. Invert onto a serving platter...serve immediately.
Baked Pizza Dip
8 oz cream cheese, softened
1 tsp Italian seasoning
8 oz shredded mozarella cheese
1 cup pizza sauce
assorted crackers

Beat cream cheese and seasoning at med speed with an electric mixer until smooth. Spread cream cheese mixture evenly on the bottom of a 9 in pie plate. Sprinkle evenly with 1 cup cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted. Serve with crackers or chips.
Tip: add your favorite toppings such as pepperoni, or sliced mushrooms before baking. Makes 16-20 appetizer servings. Enjoy!
S'more Puffs
24 Ritz crackers
24 milk chocolate kisses
12 large marshmallows, cut in half

Place crackers on baking sheet. Top each with one milk chocolate kiss and one marshmallow half, cut side down. Bake at 350 degrees for 8 minutes or just until marshmallows begin to melt. Let cool on a wire rack for 5 minutes. Enjoy!
Ham and Tomato Pie
8 oz pkg diced cooked ham
3 green onions, chopped
9 in frozen deep dish pie shell
1 Tbsp dijon mustard
1 cup shredded mozarella
2 med plum tomatoes, thinly sliced
1 lg egg
1/3 cup half&half
1 Tbsp chopped fresh basil or cilantro
1/8 tsp pepper

Saute ham and green onions in a large nonstick skillet over med heat for 5 minutes or until ham is brown and any liquid evaporates.
Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup of the cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
Beat egg and half&half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper and remaining 1/2 cup of the cheese.
Bake on lowest oven rack at 425 degrees for 20-23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes, cut into wedges. Serves 4-6
Monterey Ranch Bread
2 cups shredded Monterey Jack cheese
3/4 cup ranch salad dressing with bacon
1 loaf (1 pound) unsliced french bread
2 Tbsp butter or margarine, melted
Minced fresh parsley

In a bowl, combine the cheese and salad dressing; set aside. Cut bread in half lengthwise; brush with butter. Place on baking sheets. Broil 4 in from the heat until golden brown. Spread with cheese mixture. Bake at 350 for 10-15 minutes or until cheese is melted. Sprinkle with parsley. Cut into 1 1/2 in slices. 6-8 servings
Hot Spinach Dip
10 oz frozen chopped spinach, drained
1 cup mayo
1/2 cup grated parmesan cheese
1 clove garlic, minced
2 tbsp chopped roasted red peppers

Preheat oven 350 degrees. Mix spinach, mayo, cheese and garlic until well blended. Spoon into 9 in pie plate or quiche dish. Bake 20 min or until heated through. Sprinkle with peppers. Serve with wheat thins crackers or fritos scoops. Enjoy! Makes 12 servings...

Baked Crab Rangoon

Baked Crab Rangoon

1 can (6oz) white crabmeat, drained and flaked
4 oz cream cheese, softened
1/4 cup thinly sliced green onions
1/4 cup mayo
12 wonton wrappers

Preheat oven 350 degrees. Mix crabmeat, cream cheese, onions and mayo. Spray 12 medium muffin cups with cooking spray. Gently place 1 wonton wrapper in each muffin cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired. Makes 12