Secret Family Recipies

Party Potatoes

Ingredients

• 8-10 medium Russet potatoes
• 1 (8 oz.) package cream cheese
• 1 cup sour cream
• Garlic salt to taste
• Butter
• Paprika

Instructions

1. Peel, cook, and drain the potatoes.
2. Beat the cream cheese and sour cream together.
3. Add the mixture to the potatoes and beat until fluffy. (You can add a little milk to achieve your desired consistency.)
4. Season with garlic salt.
5. Transfer to a casserole dish.
6. Brush with melted butter and sprinkle with paprika.
7. Bake at 350°F for 30 minutes.

Cheese-Lovers Pasta Roll-Ups

Ingredients

• 1 egg, beaten
• 1 (15 oz.) container ricotta cheese
• 2 cups Kraft Italian Three Cheeses
• 1 tbsp. Italian seasoning (I use a little less)
• 1 (26 oz.) jar spaghetti sauce - divided
• 16 lasagna noodles - cooked
• 1/4 cup grated Parmesan cheese

Instructions

1. Mix first 4 ingredients together until well blended.
2. Spread each noodle with 3 tbsp. of cheese mixture - roll-up.
3. Spread 1/2 of sauce in bottom of 13x9 pan.
4. Place pasta rolls seam down in pan.
5. Top with remaining sauce & Parmesan cheese.
6. Cover with foil.
7. Bake 40-50 mins in 375° oven.
8. Uncover last 10 mins.

Chicken Enchiladas

Ingredients

• 1 whole chicken, cooked & deboned
• 16 oz. sour cream
• 6 oz. shredded cheddar cheese
• 2 cans cream of chicken soup
• 5-6 scallions, cut-up

Instructions

1. Mix above ingredients all together.
2. Spread onto tortilla shells and roll up. (I use flour tortillas; 12 total).
3. Place seam down in pan.
4. Set aside 1/2 of mixture to spread on top.
5. Sprinkle with additional cheese.
6. Bake at 350° for 25-30 mins.

Hashbrown Casserole

Ingredients

• 2 pkgs. hash browns
• 1/2 c. melted butter
• 1 tsp salt
• 1/4 tsp. pepper
• 1 can cr. of chicken soup
• 2 c. sour cream
• 2 c. shredded cheddar chse

Instructions

1. Mix together & put in 3 qt. casserole.
2. Cover & bake at 350° for 1 hr.

No Bake Cookies

Ingredients

• 2 c. white sugar
• 1/2 c. milk
• 3 tblsp. cocoa
• 1/4 c. butter or margarine
• 1/2 c. peanut butter
• 3 c. quick oatmeal

Instructions

1. Cook first 4 ingredients to a rolling boil for 3 mins.
2. Remove from heat, stir in p.b. & oats.
3. Spoon & drop onto wax paper.
4. Let cool.

Ingredients

• 1/2 cup butter melted
• 2 eggs
• 1 can whole corn drained
• 1 can cream style corn
• 1 cup sour cream
• 1 box corn bread

Instructions

1. Mix butter, eggs, corns & sour cream w/ corn bread.
2. Bake @ 350° for 35-40 m.

Sweetie Pie's Mac N Cheese

Ingredients

• 1 pound elbow macaroni
• 1 cup whole milk
• 2 can (12 oz.) evaporated milk
• 3 eggs
• 1 cup butter cut into small pieces
• 1/2 pound Colby cheese shredded
• 1/2 pound Monterey Jack cheese shredded
• 1/2 pound sharp cheddar cheese shredded
• 1 pound Velveeta cheese cubed
• Salt and pepper to taste
• 1 tablespoon white pepper
• 1 tablespoon sugar
• 1 cup shredded American mild cheddar cheese

Instructions

1. Heat oven to 350°.
2. Bring a large pot of lightly salted water to boil.
3. Cook pasta.
4. Drain and transfer pasta to a 9x13 in casserole dish.
5. Set aside in large bowl combined whole milk, evaporated milk, and eggs.
6. Mix with fork until combined.
7. Add butter, Colby, Monterey Jack, sharp, and Velveeta cheese to pasta.
8. Pour egg and milk mixture over pasta.
9. Season with salt and pepper and toss.
10. Sprinkle the top of pasta with American or cheddar cheese.
11. Bake for 30 to 45 mins or until lightly golden brown.

Long John Silver's Cole Slaw

Ingredients

• 8 cups finely chopped cabbage
• 1/4 cup shredded carrot
• 2 tbsp minced onion
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tbsp white vinegar
• 2 1/2 tsp lemon juice

Chicken and Bows

Ingredients

• 1 pkg bow tie pasta
• 2 pounds boneless skinless breast cut into strips
• 1 cup butter cubed
• 2 cans 10 3/4 ounces condensed cream of chicken soup undiluted
• 2 cups frozen peas
• 1 1/2 cup milk
• 1 teaspoon garlic powder
• 1/4 to 1/2 tsp salt
• 1/4 tsp pepper
• 2/3 cup grated Parm cheese

Instructions

• Cook pasta to package.
• Meanwhile in Dutch oven cook chicken and pepper in butter over medium heat for 5 to 6 minutes or until chicken is no longer pink.
• Stir in the soup, peas, milk, garlic powder, salt and pepper.
• Bring to boil. Reduce heat.
• Simmer uncovered for 1-2 mins until heated thru. Stir in cheese.
• Drain pasta - toss w/ chicken mix.

Orchette "Little Ears" Pasta with Wild Mushroom Cream Sauce

Ingredients

• 12 ounce orchette pasta
• 2 tablespoon olive oil
• 1 pound assorted mushrooms wiped clean and trimmed of stems thinly sliced.
• 1/4 cup chopped shallots (1 shallot)
• 1 tablespoon chopped garlic
• 2 teaspoon thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons butter
• 2 cups or more of heavy whipping cream
• 1/2 cup parm cheese
• 2 tablespoon chopped chives

Instructions

• Boil pasta per pkg.
• In large saute pan heat olive oil over medium high heat, add mushrooms and cook stirring until almost cooked.
• Add shallots garlic thyme salt and pepper and cook stirring until fragrant (2 mins).
• Add cream increase to high heat and bring to a boil Reduce the heat and simmer until sauce thickens enough to coat the back of a spoon about 5 mins
• add parm and adjust the seasoning to taste.